KR101935651B1 - blue crab flavored frozen rice and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a crab flavored frozen rice and a process for producing the same. The rice and salted crab meat and vegetables were roasted separately to have the characteristic flavor characteristic of the crab and to have both the taste of palatability and the characteristic of simple consumption at the same time. Then, the crab and salted crab were fermented, and the crab salad fermented meat, crab salad fermented soybean, crab meat, And a crab flavor sauce consisting of garlic juice, ginger juice, soybean HVP, oligosaccharide and glycine is further mixed and fried to cool the frozen rice; And a method for manufacturing the frozen rice.

Description

[0001] The present invention relates to blue crab flavored frozen rice and manufacturing method thereof,

The present invention relates to a crab flavored frozen rice and a method for producing the same, and more particularly, to a crab flavored frozen rice having a flavor characteristic and a simple consumption characteristic while maintaining a unique flavor characteristic of a crab, Flavored frozen rice and a method for producing the same.

The crab is a crustacean of the crab crab. It can swim in the sea and is nocturnal. It hides in the shallow sand of the sea coast 20 ~ 30m by the daytime and catches the food at night. The size of the carapace is approximately 8.5㎝, the width of the carapace is approximately 17.5㎝ and is rhombic, and there are five legs on each side. The distribution area is the western and southern coasts of Korea, Japan and China. In the winter, it moves to deep sea or distant sea, and hibernate. In the end of March, it moves to shallow place or inside of the bay for spawn. Spawning season is from June to August.

These crabs are rich in chitosan and taurine, and contain vitamin B2, calcium, and essential amino acids, and are known to be good food for young children and elderly people. In particular, it is known that not only foods that are particularly recommended for hepatopathy, high blood pressure, and obesity that require low-fat high protein, but also positive effects on recovery from diseases, anticancer, liver function enhancement and arthralgia.

The crab is cooked in various forms such as soy sauce crab, seasoning crab, crab steamed crab, crab fry, crab crab, etc. Especially when it is cooked in soy sauce or cooked with steam or hot water, Bibimbap and fried rice also have high consumption demand.

As an example of the double fried rice, registered patent No. 10-1652424 discloses a soy sauce flavor sauce having a flavor of soy sauce flavor and having no or no odor and having improved preservability, and a method for producing the flavored soy sauce flavor sauce and a flavor unique to soy sauce paste flavor Instant frozen processed food in the form of soy sauce bamboo sauce bibimbap and its manufacturing method have been proposed.

The soy sauce flavor source and the processed frozen rice, which are proposed in the above-mentioned patent, contain the kelp extract, the laurel water extract and the onion extract as the ingredients after heat treatment of the residue of the soy sauce paste at the time of manufacture, It is difficult to meet various consumers' preferences such as children and youth.

Reference literature: Registration No. 10-1652424

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a crab flavored frozen rice having flavor peculiar to crab and having both taste and taste.

Particularly, the present invention relates to a method for preparing frozen rice, which comprises a method of harmonizing the use of a crab seasoning material, vegetable and natural seasoning, and a PFC balance by heat treatment, And a method for manufacturing the frozen rice flavored frozen rice.

In order to solve such a technical problem,

Rice and salted crab meat and vegetables were respectively roasted and then the crab flavor sauce consisting of crab salad fermented meat, crab salad fermented beef, crab meat, crab meat, garlic juice, ginger juice, soybean protein hydrolyzate, oligosaccharide and glycine was further mixed Roasted and cooled to give frozen rice flavored with crab flavor.

At this time, the frozen rice is composed of 65% by weight of rice, 10% by weight of salted crab meat, 15% by weight of crab flavor sauce, 8% by weight of vegetables, 1.5% by weight of sesame oil and 0.5% by weight of salt.

The crab flavor source contained 42.5% by weight of crab salad fermented meat, 42.5% by weight of crab salad fermented soybean, 5% by weight crab meat, 1% by weight crab juice, 2% by weight of garlic juice, 0.5% by weight of ginger juice, By weight, 5% by weight of oligosaccharides and 1% by weight of glycine.

Further,

A first step of separately chewing the crab meat and the viscera in the crab; A second step of processing the crab flavor source by mixing the sauce with the crab salad fermented meat fermented with crab meat and the intestines respectively and the sauce fermented with the crab; A third step of roasting rice and salted crab meat and vegetables, respectively; A fourth step of adding roasted rice, salted crab meat and vegetables roasted in the third step to a crab flavor sauce prepared in the second step and frying; And a fifth step of cooling the roasted rice in the fourth step. The present invention also provides a method for manufacturing frozen flavored rice.

In this case, the first step is a step of separating crab meat and organs from each other, and adding salted crab meat and 5% of salt based on the weight of the oregano.

In the second step, the crab flavor source was 42.5% by weight of crab salad fermented meat, 42.5% by weight of crab salad fermented soybean, 5% by weight crab meat, 1% by weight crab juice, 2% by weight of garlic juice, 0.5% 0.5% by weight of a protein hydrolyzate, 5% by weight of an oligosaccharide and 1% by weight of glycine.

In addition, the fourth step is a step of mixing and frying 65% by weight of rice, 10% by weight of salted crab meat, 15% by weight of crab flavor sauce, 8% by weight of vegetables, 1.5% by weight of sesame oil and 0.5% by weight of salt.

8% by weight of the vegetable is characterized by 2.5% by weight of onion, 1.5% by weight of carrot, 1.5% by weight of mushroom, and 2.5% by weight of zucchini.

And a sixth step of filling the container with the cooled rice through the fifth step.

The frozen rice flavored with crab flavor according to the present invention is a seasoned frozen rice having taste characteristic and simple consumption characteristic at the same time having unique flavor characteristic of crab and is a harmful use of crab seasoning material, vegetables, natural seasoning, And it is also useful as a diet formula by imparting palatability.

In addition, the crab flavored frozen rice according to the present invention can be easily cooked and consumed by a frozen long term distribution and a microwave oven, and is useful as a convenience nutritional product of a child, a teenager, or an office worker.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram for manufacturing crab flavored frozen rice according to the present invention. FIG.
FIG. 2 is a photograph of roasted frozen rice of the crab flavor according to the present invention and a state of filling the container.

Hereinafter, the characteristics of the crab flavored frozen rice according to the present invention and the preparation method thereof will be understood by the embodiments described in detail with reference to the accompanying drawings.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments. It is to be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but on the contrary, is intended to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

According to FIG. 1, the crab flavored frozen rice according to the present invention is processed into a special crab flavor source so as to have flavor characteristics unique to crab during manufacture, and is used as a raw material in the production of frozen rice.

According to the present invention, the crab flavored frozen rice according to the present invention comprises a first step (S1) for separating and salting crab meat and organs from a crab crab, and a sauce flavored crab meat, A third step (S3) of roasting the raw crab meat and vegetables, which is a raw material, rice, and a raw material, and a rice and rice roasted in the third step (S5) cooling the roasted rice in the fourth step, cooling the roasted rice in the fourth step, cooling the roasted rice in the fourth step, adding the crab flavor source prepared in the second step to the salted crabmeat and vegetables, The frozen rice flavored frozen rice is completed through the sixth step (S6; container filling) of filling the cooled rice into the container through the fifth step.

Hereinafter, each manufacturing process of crab flavored frozen rice according to the present invention will be described in detail.

The first step (S1) is a step of separating and salting the crab meat and the viscera, respectively.

At this time, the solo crab is washed in flowing water and the water is removed. Then, the crab meat and the viscera are separated, and 5% salt (salt) is added to the separated crab meat and the viscera.

In the second step (S2: processed crab flavor source), sauce is mixed with crab meat salted and fermented seaweed fermented meat fermented with crab meat and orchid which were respectively salted through the first step (S1) Process.

At this time, the mixing ratio of the crab flavor source is as shown in Table 1 below.

Raw material Formulation ratio (%) Crab Salted Fermented Meat 42.5 Crab Salad Fermentation 42.5 Crab meat 5 Crab crab meat (built) One Garlic juice 2 Ginger juice 0.5 Soybean HVP 0.5 oligosaccharide 5 Glycine One

Namely, the crab flavor source contained 42.5% by weight of crab salad fermented meat, 42.5% by weight of crab salad fermented soybean, 5% by weight of crab meat, 1% by weight of crabgrass, 2% by weight of garlic juice, 0.5% , 0.5% by weight of soybean HVP (hydrolyzed soybean protein), 5% by weight of oligosaccharide and 1% by weight of glycine. At this time, the crab meat and crab crab meat (organs) use part of crab meat and organs isolated through the first step (S1: crab meat and internally separated and salted).

The third step (step S3: heating the raw material) is a step of roasting rice, which is a main raw material of frozen rice, and salted crab meat and vegetables, which are the raw materials, respectively. In this case, each material is roasted separately.

At this time, rice was added with twice the weight of white rice, left for 20 minutes, and washed to prepare a rice bowl. In this case, water (added water) of 70% of rice white weight was added to white rice, As a raw material.

The fourth step (S4) is a step of roasting the roasted rice, salted crab meat and vegetables added in the third step and adding the crab flavor sauce prepared in the second step.

At this time, 90% by weight of rice, salted crab meat and crab flavor sauce, 8% by weight of vegetables, 1.5% by weight of sesame oil and 0.5% by weight of salt are mixed and fried. At this time, 8% by weight of vegetables consisted of 2.5% by weight of onion, 1.5% by weight of carrot, 1.5% by weight of mushroom, and 2.5% by weight of zucchini.

The overall blend ratio of the raw materials can be roasted under the treatment conditions of R1 to R3 as shown in Table 2 below.

Raw material
Formulation ratio (%) R1 R2 R3 rice 70 65 60 Salted crab meat 10 10 10 Crab flavor sauce 10 15 20 onion 2.5 2.5 2.5 carrot 1.5 1.5 1.5 Shiitake mushrooms 1.5 1.5 1.5 squash 2.5 2.5 2.5 Sesame oil 1.5 1.5 1.5 Salt 0.5 0.5 0.5

In the fifth step (S5: cooling), the roasted rice in the fourth step is cooled at room temperature or at room temperature for 20 to 30 minutes. After that, it is rapidly frozen at -20 ℃ to prevent water and crab flavor from escaping.

The sixth step (S6; container filling) is a step of filling the rice, which has been cooled through the fifth step, into a plastic container.

After completion of the sixth step (S6; container filling), the freshness is maintained for a long time, and after the post-processing such as packaging is carried out so as to be circulated in the market, it is commercialized (S7;

Sensory evaluation was carried out according to the ratio of the crab flavor source in Table 2 with the aim of enabling the finished crab flavored frozen rice to have the flavor of crab even after freezing and thawing, The results were as follows.

R1 R2 R3 Scent 2 4 4 flavor 3 5 4 Texture 4.5 4 4 color 4 4.5 4.5 Sum 13.5 17.5 16.5

As described above, the more the addition of the crab flavor sauce, the stronger the flavor is, although the flavor does not increase. However, when the crab flavor source contains 15% of the total weight as in the processing condition R2, I could.

The roasted state and the container filled state of the frozen rice that meets the above conditions are shown in FIG.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary,

S1; Crab meat and internally separated and salted S2; Processed crab flavor sauce
S3; Heating the raw material S4; seasoning
S5; Cooling S6; Container filling
S7; Crab flavor frozen rice products

Claims (9)

delete A first step of separately chewing the crab meat and the viscera in the crab;
A second step of processing the crab flavor source by mixing the sauce with the crab salad fermented meat fermented with crab meat and the intestines respectively and the sauce fermented with the crab;
A third step of roasting rice and salted crab meat and vegetables, respectively;
A fourth step of additionally frying roasted rice, salted crab meat and vegetables prepared in the third step, with the crab flavor sauce, sesame oil and salt prepared in the second step;
A fifth step of cooling the roasted rice in the fourth step and then rapidly freezing at -20 ° C; And
And a sixth step of filling the container with the rapidly frozen rice through the fifth step,
The first step is a step of separating crab meat and organs from each other and adding salted crab meat and 5%
In the second step, the crab flavor source contained 42.5% by weight of crab salad fermented meat, 42.5% by weight of crab salad fermented soybean, 5% by weight crab meat, 1% by weight crab juice, 2% by weight of garlic juice, 0.5% 0.5% by weight of hydrolyzate, 5% by weight of oligosaccharide and 1% by weight of glycine,
The fourth step is a step of roasting a mixture of 65% by weight of rice, 10% by weight of salted crab meat, 15% by weight of crab flavor sauce, 8% by weight of vegetables, 1.5% by weight of sesame oil and 0.5%
Wherein 8 wt% of the vegetable is 2.5 wt% of onion, 1.5 wt% of carrot, 1.5 wt% of mushroom, and 2.5 wt% of zucchini.
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