KR101973280B1 - Method for manufacturing a curry containing mushroom, and the curry manufactured by the method - Google Patents

Abstract

The present invention relates to a preparation method of curry containing mushrooms and curry prepared thereby. More specifically, although mushrooms which are beneficial to a human body but clearly evoke one′s likes or dislikes are contained in the curry, the preparation method of the present invention can provide curry toward which people have good preference. According to the preparation method of curry containing mushrooms and the curry prepared thereby of the present invention, mushroom, toward which people have low preference, is applied to curry toward which everyone has good preference, thereby enabling an eater to take up mushrooms with high preference so that a variety of efficacies of mushrooms can effectively work on a human body. Furthermore, in applying mushrooms to curry, fishy taste of mushrooms can be removed. The method comprises: an ingredient preparing step; a curry powder making step; an onion chopping step; a mushroom cutting step; a frying step; a curry powder adding step; a mushroom curry making step; and a packaging and sterilizing step.

Description

METHOD FOR MANUFACTURING A CURRY CONTAINING MUSHROOM, AND THE CURRY MANUFACTURED BY THE METHOD BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a process for producing curry containing mushrooms and a curry produced by the process.

More specifically, the present invention relates to a method for producing a curry containing mushrooms, which comprises a mushroom which is highly favorable to the human body and which is useful for the human body, .

Curry is the basic spice of Indian cuisine. The name Carrera comes from the word "kari" in South India and Sri Lanka, and Carrie means stew made with various kinds of spices.

Such curry can be taken just like hot rice with rice, so it is widely used in the morning and lunchtime at home and at work.

Such curry is known to be effective against curcumin, colon cancer, liver cancer, breast cancer, etc., and has an anticancer effect. The curcumin has an effect on inflammation and analgesic action, so that in traditional traditional medicine, curry is a medicine that stops inflammation and stops pain .

In addition, curry is beneficial to brain health and is known to have excellent effects in preventing dementia. In addition, it reduces the active oxygen in the body, slows down the aging process and also has the effect of smooth blood circulation.

On the other hand, Mushroom is a group of fungi that form fruiting bodies of a size that can be recognized by eyes and can be divided into edible mushrooms that can be eaten by humans and mushrooms that can not be eaten by humans. The edible mushroom is different from poisonous mushroom and is toxic to the human body. It is used safely as a food. It has a unique flavor, taste and nutrition. It has 97 kinds of mushrooms that can be eaten in Korea. Poisonous There are over twenty species.

According to the shape and color of the edible mushroom, the mushroom of Zelmia mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, shiitake mushroom, pine mushroom, cherry mushroom, vase mushroom, ground mushroom mushroom, mushroom mushroom, mushroom mushroom, Mushroom mushroom, mulberry mushroom, velvet mushroom, belly mushroom, wheat mushroom, baby mushroom, fan mushroom, long-root mushroom, top mushroom, large mushroom, wrinkle mushroom, mushroom mushroom, mushroom mushroom, hazel mushroom, Mushroom, mushroom, mushroom, mushroom shiitake mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, bull silk mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom It is classified into beech mushroom, salted mushroom, mandarin mushroom, mandarin mushroom, mandarin mushroom, mandarin mushroom, mandarin mushroom, obtuse mushroom, yellow mushroom, thorn mushroom, Therefore, unique efficacy Respectively.

However, even edible mushrooms have a unique odor and already have a different texture, and some people avoid consumption of mushrooms depending on the person. Especially, the infants and adolescents who are developing and growing are consuming mushrooms .

The Applicant has thus found that by having the above-mentioned effect, it is possible to prepare curry mushroom to be contained in a curry, which is a favorite food, while retaining the efficacy of the mushroom and removing the peculiar odor and the off- , And even a person who does not like mushrooms can eat the mushrooms by using the texture and taste of ordinary curry, thereby leading to the proposal of a technique for consuming the effective efficacy of the mushroom.

The applicant of the present invention sought to find a way to allow a modern person to easily ingest a curry while using a mushroom of Zelmman mushroom and a mushroom of Mushroom, and also to enjoy a delicious meal of mushroom which is a mushroom.

Mushrooms applied to the present invention will now be described.

It is known that the protein polysaccharide obtained by the separation and purification of the Fruit mushroom extract of Zeltyman mushroom also has a high tumor suppressive effect against solid tumors, although the mushroom of Zeltyman mushroom is a mushroom of Songyi And there is a research result that not only the fat content of the body tissue but also the fat cell size is reduced, and the diet is also attracting much attention.

The mushroom of the fresh mushroom is the mushroom of the mushroom mushroom throat and the mushroom. It is also known as a large oyster mushroom or king oyster mushroom as one of the white wood rot fungi.

These mushrooms are rich in various nutrients and minerals, so they have excellent anticancer effects that prevent the reproduction of cancer cells and prevent cancer.

In addition, vitamin C and E components are contained in large quantities to have an anti-aging effect, and are effective for various inflammation, constipation and fatigue recovery by strengthening stomach, intestines and liver function, .

On the other hand, in relation to a technique for producing curry containing mushrooms, Japanese Patent Application Laid-Open No. 10-2010-0057414 discloses a process for producing malt paste curry.

The above-described technique is characterized in that it comprises 6 to 9 parts by weight of curry powder, 15 to 24 parts by weight of curry powder, 14 to 18 parts by weight of a liquid phase source, 7.5 to 10 parts by weight of brown rice oil, 0.5 to 2 parts by weight of red pepper seed oil, 7 to 12 parts by weight of tomato puree, 4 to 8 parts by weight of potato starch, 3.5 to 5 parts by weight of sugar, 4 to 7 parts by weight of chicken broth, 3 to 5 parts by weight of skim milk powder, 0.5 to 2 parts by weight of shiitake, 0.1 to 1 part by weight of yeast liquid, 0.1 to 1 part by weight of zucchini and 2 to 7 parts by weight of soybean paste.

Measuring spices as a raw material of curry powder in a predetermined amount, mixing and then aging the spices in a bottle; 1 part by weight of chicken meat, 0.02 part by weight of sulfur, 98.98 parts by weight of water, boiling for about 6 hours to make chicken soup; Mixing the prepared chicken broth with a tomato puree, apple juice, liquid ginger sauce, yeast liquid, and liquid doenjang; Oiling the roaster and roasting the flour; Adding the curry powder to the flour, further roasting it, adding the chicken broth seasoning mixture made before, and continuing roasting; Gradually adding water while heating the curry mixture in the previous step and making the curry liquid into a liquid state while stirring well to prevent lumps from forming; Filling the liquid curry into the pouch in a predetermined amount, sealing and then performing retort sterilization; The present invention relates to a method of manufacturing a maltose curry.

As another technique, Japanese Patent Application Laid-Open No. 10-2015-0024060 discloses a health food based on turmeric and a method for producing the same.

More specifically, the present invention relates to a method for producing health food based on turmeric, and more specifically, to a method for producing a health food containing turmeric, , Cumin, pulpy nuggets, bongsam, whole milk powder and honey, silkworm ginseng and ginseng chitosan, and the preparation method thereof.

Although the above-mentioned technique does not specifically specify curry, curry can be implied in a health food based on turmeric, and thus it is judged that the technology is in the field of similar technology.

However, since the main ingredients of the curry are not mushrooms, the above-described techniques are subject to a time-dependent step and a detailed process condition.

Since the food has a characteristic that it becomes a completely different food depending on how a material is utilized, the above-described technology is different from the invention proposed by the present applicant.

Patent Document 1: Japanese Patent Application Laid-Open No. 10-2010-0057414 (May 31, 2010) Published Japanese Patent Application No. 10-2015-0024060 (Feb.

It is an object of the present invention to provide a method for producing a curry containing mushrooms and a curry made by the above method, wherein the curry contains mushrooms which are favorable to the body and which are beneficial to the human body, The present invention also provides a method for producing a curry containing mushrooms and a curry made by the above method.

In order to accomplish the above object, the present invention provides a method for producing a curry containing mushroom and a curry made by the method, which comprises the steps of: preparing a mixture of butter, soybean oil, onion, Ginger garlic paste, safflower mushroom, zelgite strand mushroom, tomato paste, dairy product, vegetable broth, curry powder, salt, oligosaccharide and sugar,

The above materials consisted of 1 wt.% Of butter, 1 wt.% Of soybean oil, 20 wt.% Of onion, 2 wt.% Of ginger garlic paste, 8 wt.% Of mushroom mushroom, 8 wt. , 40% by weight of vegetable juice, 1% by weight of a material for curry powder, 0.3% by weight of salt, 0.5% by weight of oligosaccharide and 0.2% by weight of sugar.

Also, the material for the curry powder is characterized by comprising 40 wt% of sulfur dioxide, 20 wt% of cumin, 15 wt% of coriander powder, 15 wt% of garam masala, 4 wt% of laurel leaf, 3 wt% of pepper powder and 3 wt% do.

In addition,

A material preparation step of preparing the material;

Preparing a curry powder by making a curry powder through a material for curry powder in the material prepared in the material preparation step;

An onion compaction step of mixing the onion among the materials prepared in the material preparation step;

A mushroom slicing step of slicing the mushroom mushroom and the mushroom mushroom prepared in the material preparation step;

After the above-mentioned curry powder preparation step and mushroom cutting step are carried out, frying step is carried out by putting onion and ginger garlic paste in a pan filled with butter and soybean oil, frying and then adding the washed mushroom mushroom and zelgite mushroom to further roast;

Adding the curry powder prepared in the step of preparing the curry powder to the pan after the roasting step;

A step of preparing a mushroom curry in which a tomato paste, a milk product, and vegetable broth are added to a pan to prepare a mushroom curry in a fire; And

The mushroom curry produced in the mushroom curry manufacturing step is sealed and packed in a retort pouch, and sterilized to complete the final product.

The milk product is characterized by a total of 10% by weight, including 5% by weight of milk and 5% by weight of coconut milk.

In the above-mentioned roasting step, the pan with butter and soybean oil was heated to have a temperature of 70 to 85 ° C, and the minced onion and ginger garlic paste were added thereto. Then, the roasted sauteed mushroom and the mushroom mushroom were added for 2 minutes More roasted.

The mushroom curry manufacturing step is characterized in that the mushroom curry is made to stand for 20 minutes in a weak fire at 40 to 50 ° C.

In the packaging and sterilization step, the retort pouch containing the mushroom curry produced in the mushroom curry manufacturing step is first sterilized at a temperature of 100 ° C for 10 minutes and then sterilized at a temperature of 124 ° C for 20 minutes .

In addition, the present invention is characterized by a curry containing mushrooms produced through the above-described production method.

According to the method for producing curry containing mushrooms and the curry produced by the above method, the mushrooms having a low degree of preference can be applied to a curry having better taste regardless of sex, both young and old, thereby allowing the consumer to consume mushrooms So that the various effects of the mushroom can be effectively applied to the human body.

Furthermore, when applying mushrooms to curry, there is an advantage that it can catch the mushroom's salty taste.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a flow chart of a process for producing curry containing mushrooms according to the present invention.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and the inventor can properly define the concept of the term to describe its invention in the best possible way And should be construed in accordance with the principles and meanings and concepts consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents And variations are possible.

Before describing the present invention with reference to the accompanying drawings, it should be noted that the present invention is not described or specifically described with respect to a known configuration that can be easily added by a person skilled in the art, Let the sound be revealed.

The present invention relates to a process for producing curry containing mushrooms and a curry produced by the process.

More specifically, the present invention relates to a method for producing a curry containing mushrooms, which comprises a mushroom which is highly favorable to the human body and which is useful for the human body, .

Example  1. How to make curry with mushroom

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a flow chart of a process for producing curry containing mushrooms according to the present invention.

1 of the accompanying drawings, a method of manufacturing a curry containing mushroom comprises the steps of preparing a material, preparing a curry powder, an onion compaction step, a mushroom ripening step, a roasting step, a curry powder adding step, And a sterilization step.

end. Material preparation step

The preparation step of the material is a step of preparing the material of the curry containing the mushroom, and is a step of preparing the material of the curry containing the mushroom, which is selected from the group consisting of butter, soybean oil, onion, ginger, garlic, mushroom, Salt, oligosaccharide and sugar.

Specifically, 1 wt% of butter, 1 wt% of soybean oil, 20 wt% of onion, 2 wt% of ginger garlic paste, 8 wt% of mushroom mushroom, 8 wt% of zelmangan mushroom, 8 wt% of tomato paste, 40% by weight of vegetable broth, 1% by weight of a material for curry powder, 0.3% by weight of salt, 0.5% by weight of oligosaccharide and 0.2% by weight of sugar.

At this time, as the material for the curry powder, 40 weight% of turmeric, 20 weight% of cumin, 15 weight% of coriander powder, 15 weight% of garam masala, 4 weight% of laurel leaf, 3 weight% of pepper powder and 3 weight% of cinnamon are prepared.

I. Curry powder manufacturing step

The step of preparing the curry powder is a step of preparing the curry powder through the material for curry powder in the material prepared in the material preparation step. At this time, the curry powder can be prepared by mixing turmeric, cumin, coriander powder, garam masala, laurel leaf, pepper powder and cinnamon.

All. Onion compaction step

The onion compaction step is a step of growing the onion among the materials prepared in the material preparation step.

In this case, the onion compaction step and the above-mentioned curry powder manufacturing step are described herein as adding the onion after preparing the curry powder. However, in practice, the two steps may be performed simultaneously or the onion compaction step may be performed first.

la. mushroom Step by step

The step of mushroom slicing is a step of dividing the mushroom and the mushroom mushroom prepared in the preparation stage into the proper size.

At this time, although the mushroom slicing step is described as being performed after the above-described curry powder manufacturing step and the onion compaction step, in practice, the three steps may be performed simultaneously or the order of the three steps may be changed.

That is, the step of preparing the curry powder, the step of onion compaction, and the step of cutting the mushroom may be carried out in any order, provided that the step is performed only between the material preparation step and the frying step described later.

Also, in the case of the step of preparing the curry powder, it may be carried out simultaneously with or after the roasting step, but it may be preferable to perform the roasting step before the roasting step, since the roasting step should be performed immediately after the roasting step.

On the other hand, it is natural that the mushroom cut mushroom is washed in the mushroom cut stage of this step, and it may be dried depending on the design conditions. Drying may be carried out variously, such as natural drying, hot air drying and the like, but it may be preferable to process the product to have a color similar to that of curry with a yellow color and to be hot-air dried to enhance consumers' taste.

The conditions of drying are as follows.

Nutri-mackerel mushroom is used in Greenpeace farm and dried at 40 ℃ for 4 hours, then heated to 60 ℃ for 3 hours and dried for 7 hours.

At this time, the moisture content of mushroom was 5.82%. The chromaticities were L values, a and b values were 76.28, 1.43 and 13.34, respectively.

Shrimp mushroom is used at Greenpeace Farm and dried for 8 hours at a hot air drying temperature of 40 ° C, followed by drying for 8 hours at a temperature of 60 ° C for a total of 16 hours.

The moisture content of the mushroom was 5.41%, and the L, a and b values were 86.59, 0.13 and 11.15, respectively.

Overall, the overall brightness of the light brown, the detailed brightness of the mushroom> Yeltsiman mushroom mushroom appeared, Zelty mackerel mushroom> shiitake mushrooms, the relative darkness of the red and yellow light turned. In other words, the yellow color is thicker. Having such similar and distinct colors may result in an appetite for the consumer.

Refer to Table 1 for the chromaticities of the above-mentioned Zelgite strand mushroom and Mushroom mushroom.

Greenpeace mushroom Hot-air drying method Drying yield (%) Moisture content (%) Chromaticity L ¹⁾ a ²⁾ b ³⁾
Zelty Bay Strand Mushroom at 40 ° C for 4 hr (primary)

31.60
5.82
76.28
1.43
13.34 at 60 ° C for 3 hr (secondary)

Mushroom mushroom at 40 ° C for 8 hr (primary)

11.00
5.41
86.59
0.13
11.15 at 60 ° C for 8 hr (secondary)

※ Hot air drying condition of each mushroom

hemp. Stir stage

In the frying step, the onion and ginger garlic paste prepared in the onion compaction step are put in a pan having a temperature of 70 ~ 85 ℃ wrapped with butter and soybean oil, and fried for 10 minutes. The fried mushroom and the mushroom mushroom And then frying for 2 more minutes.

At this time, when the temperature of the pan is lower than 70 캜, there is a problem that the mushroom is not roasted properly, and when roasting at a temperature exceeding 85 캜, there is a problem that the onion is excessively sagged.

In other words, it is important that the onion and mushroom are roasted moderately because they are kept in a pan heated by fire after the frying stage.

bar. Curry powder addition step

The step of adding the curry powder is a step of adding the preliminarily prepared curry powder after the roasting step.

At this time, the object to which the curry powder is to be added is basically a fan having a roasting step.

It is preferable that the added curry powder is added to the edge of the pan. This is because if the curry powder is added to the central spot of the fan to be intensively heated, the powder may be heated and aggregation may occur.

Depending on other design conditions, the curry powder may be added to the prepared dough product and may be added to the pan as a dairy product in the mushroom curry production step described below.

In the present invention, vegetable broth is also used. However, addition of curry powder to a milk product enhances the flavor and taste inherent to curry, and at the same time, It can reduce the taste of fish.

That is, when the curry powder is directly added to the mushroom, the powder does not loosen properly. On the other hand, when the mushroom is firstly added to the mushroom, the mushroom surface is coated so that the juice does not flow out to the outside. And the taste of the fish is reduced. However, it was confirmed that even if the curry powder was coated on water or broth, the mushroom's flavor could not be caught. This is due to the difference in viscosity between the broth and the dough.

four. Mushroom curry manufacturing stage

In the mushroom curry manufacturing step, tomato paste, milk product, and vegetable broth are put into a pan after the addition of the curry powder to produce mushroom curry for 20 minutes at a low temperature (for example, 40 to 50 ° C).

Ah. Packaging and Sterilization Phase

In the packaging and sterilization step, the mushroom curry produced in the production stage of mushroom curry is sealed in a retort pouch, packed and then sterilized for 10 minutes at a temperature of 100 ° C for a period of 10 minutes at a temperature of 124 ° C for 20 minutes Sterilized, and finished mushroom curry products as final products.

Experimental Example  1. Selection of materials for curry powder

Prior to the explanation, the preference evaluation according to all the experimental examples including Experimental Example 1 was performed on a total of 30 panelists having ages ranging from 10 to 40, and the remaining ratio excluding the conditions set in each experimental example Or the manufacturing method was based on Example 1.

In order to evaluate the various samples, after one sample was taken so as not to have a duplicate flavor, the mouth was rinsed and the next sample was taken at an interval of 1 hour.

(Experimental Method)

The curry powder has a great favorability to the taste of curry according to the mixing ratio of spices.

First, curry powder was compared with the selection of spices to be put into the curry. As a control group, Ottogi curry powder and ShinYoung curry powder were selected. The gourd curd, cumin, laurel leaf, pepper powder, cinnamon powder, garlic powder, ginger powder, onion powder, Masala, coriander powder, and other three types of curry powder.

Specifically, see Table 2 below.

Raw material (unit:% by weight) A B C D E Ottogi Curry Powder Mild taste 100 - - - - ShinYoung Curry Powder - 100 - - - curcuma - - 60 40 40 Cumin - - 30 10 20 Garam Masala - - - 30 15 Coriander - - - - 15 Laurel leaf - - 4 4 4 Pepper powder - - 3 3 3 Cinnamon powder - - 3 3 3 Garlic powder - - - 3 -  Ginger powder - - - 2 - Onion powder - - - 5 - Total content 100 100 100 100 100

(Experiment result)

Symbol ^* A B C D E color 7.53 ± 0.97 7.08 ± 1.33 7.60 ± 0.97 7.60 ± 0.97 7.64 ± 0.81 incense 7.44 ± 1.26 6.12 ± 1.37 7.60 + - 0.52 7.29 ± 0.92 7.71 ± 0.90 Hot 5.85 ± 1.81 5.53 + 1.84 6.28 ± 2.20 5.88 ± 1.69 6.00 ± 1.48 Curry flavor 6.90 ± 1.20 6.31 ± 1.25 7.42 ± 0.97 7.17 ± 1.16 7.53 ± 1.56 Overall likelihood 6.53 ± 0.97 6.30 ± 1.49 7.10 ± 0.57 6.80 + - 0.79 7.23 ± 1.33

※ Symbol: 9 points scale (1 point: I hate it very much, 5 points: I do not like it and I do not like it, 9 points: very good).

As a result of 9-point scale, the preference for 5 items such as curry color, flavor, spicy taste, curry flavor and general preference according to the mixing ratio of curry spices was evaluated on 9 points scale. As a result, C , D and E samples were good in color, flavor, spicy taste, curry flavor, general preference degree of curry.

In particular, in the case of spices, it was judged that the higher the content, the more the curry taste was enhanced when the proper amount of the curry flavor was added, rather than the curry flavor was improved. In addition, the overall acceptability was evaluated in consideration of the fact that the C samples showed the highest spicy taste preference but the spicy taste was not preferred by all the consumers.

Therefore, the final curry powder was selected as 40% by weight of sulfuric acid, 20% by weight of cumin, 15% by weight of coriander powder, 15% by weight of garam masala, 4% by weight of laurel leaf, 3% by weight of pepper powder and 3% .

Experimental Example  2. Evaluation of mixing ratio of salt, oligosaccharide and sugar to improve flavor of curry powder

(Experimental Method)

In addition to the spices of curry, the mixture ratio of salt, oligosaccharide, and sugar to give sweetness and salty taste to the four kinds of curry which is set in [Table 4] are shown in the order of 4 items such as salty taste, sweet taste, curry taste, Respectively.

At this time, the remainder other than the mixing ratio of the set salt, oligosaccharide, and sugar is based on Example 1.

Raw material (unit:% by weight) A B C ^** D Salt One 2 3 4 Sugar One 4 2 3 oligosaccharide - 4 5 3

(Experiment result)

Symbol ^* A B C ^** D Salty taste 6.50 ± 1.17 6.45 ± 0.82 7.18 ± 1.10 6.70 ± 1.60 sweetness 6.50 ± 1.45 6.64 ± 0.97 7.27 ± 1.40 6.92 + 1.01 Curry flavor 7.28 ± 0.97 7.41 ± 1.16 7.47 ± 1.84 7.53 ± 1.56 Overall 6.47 ± 0.57 6.28 ± 2.02 7.33 ± 0.73 7.15 ± 1.33

As a result, the degree of preference for the curry flavor increased as the salt and saccharide contents in the curry increased. However, the saltiness, sweetness and flavor of the C ^** sample added with 3 wt% of salt, 2 wt% of sugar, and 5 wt% The overall preference degree was the highest.

Experimental Example  3. Condition setting of dough product

(Experimental Method)

The experimental method was based on Example 1, and the curry color, flavor, salty taste, pungent taste, and flavor of the five kinds of curry made by setting the blend ratios of cream, milk, coconut milk and the like as the milk products as shown in Table 6, Taste, flavor, and overall preference.

Raw material (unit:% by weight) A B C D ^** E whipping cream 100 50 - - - milk - 50 100 50 - Coconut milk - - - 50 100

(Experiment result)

Symbol ^* A B C D ^** E color 7.50 + - 0.97 7.64 ± 0.81 7.94 + - 0.77 8.27 ± 0.65 8.05 ± 0.69 incense 6.68 ± 1.26 6.57 ± 0.90 6.22 ± 0.72 7.09 ± 1.45 6.78 ± 1.58 Salty taste 6.75 + - 0.85 7.18 ± 1.60 7.05 + - 0.86 7.11 ± 2.16 6.92 ± 1.18 Hot 6.20 1.81 6.00 ± 1.44 6.11 ± 1.54 6.59 ± 1.30 6.49 ± 1.56 A sweet taste 6.17 ± 1.63 6.73 ± 2.28 6.53 ± 1.02 6.91 ± 1.92 7.02 + 2.02 Curry flavor 6.93 ± 1.32 7.27 ± 1.23 7.03 + - 1.06 7.54 ± 1.26 7.34 ± 1.45 Overall 6.52 ± 1.67 7.12 ± 1.41 7.08 ± 1.54 7.45 ± 0.93 7.20 ± 0.88

※ Symbol: 9 points scale (1 point: I hate it very much, 5 points: I do not like it and I do not like it, 9 points: very good).

[Table 7] As a result, D ^** samples containing 50 g of milk and 50 g of coconut milk were the best in all colors such as color, flavor, spicy taste, curry flavor and general taste.

The coconut milk, which has a low preference for coconut milk, also suggests that the coconut milk in the curry improves the taste of the curry.

Experimental Example  4. On mushroom content  A rating

(Experimental Method)

The experimental method was based on Example 1, except that the content of mushrooms was as shown in [Table 8].

Mushroom To determine the mushroom content of curry, the appearance and chewing creature In addition to the mushroom mushroom and the safflower mushroom, the mushroom powder and the mushroom powder are added to the mushroom powder to enhance the mushroom taste. , Salty taste, sweet taste, curry flavor, texture, overall acceptability.

Raw material (unit:% by weight) A B C ^** Zelty Bay Strand Mushroom 5 5 8 Mushroom mushroom 5 5 8 Zelty Bay Strand Mushroom Powder - 0.5 - Mushroom powder - 0.5 -


Manufactured curry photos

(Experiment result)

Symbol ^* A B C ^** Exterior 6.23 ± 1.24 5.14 ± 1.98 7.40 ± 1.07 incense 7.18 ± 1.52 7.09 ± 1.33 7.26 + 1.44 Salty taste 6.69 ± 1.19 6.55 ± 1.82 6.87 ± 1.13 sweetness 6.90 ± 1.45 6.18 ± 1.98 7.14 ± 1.25 Curry flavor 7.40 ± 1.97 6.77 ± 1.15 7.30 ± 1.26 Texture 7.11 + 1.24 5.35 + 1.83 7.45 ± 1.58 Overall 7.04 1.84 6.08 ± 1.57 7.49 + - 0.92

※ Symbol: 9 points scale (1 point: I hate it very much, 5 points: I do not like it and I do not like it, 9 points: very good).

As shown in Table 9, C ^** samples with high mushroom content were the best in appearance, flavor, salty taste, texture, overall acceptability.

On the other hand, the B sample, which was expected to improve the mushroom flavor and taste by adding the mushroom powder, was not significantly different from the mushroom flavor and taste due to the strong flavor of the curry spice, and decreased the likelihood of appearance and texture.

Experimental Example  5. Evaluation of preference for packaging and sterilization of mushroom curry

(Experimental Method)

200 g of mushroom curry was packed in a retort wrapping paper, sealed and packed to set retort sterilization conditions of the mushroom curry retort packaged product.

The products were sterilized at 121 ° C for 30 minutes under completely sterilized conditions, and then sterilized at 100 ° C for 10 minutes and then sterilized at 124 ° C for 20 minutes.

The taste of the mushroom curry, flavor, taste, texture, and overall acceptability of the mushroom curry retort products were evaluated on a 9-point scale (see Table 10).

(Experiment result)

Symbol ^* Retort sterilization conditions of mushroom curry Sterilization at 121 ° C for 30 minutes After sterilization at 100 DEG C for 10 minutes
124 ° C, 20 minutes sterilization Product appearance 6.56 + 1.44 7.51 + - 0.40 Color of mushroom curry 7.44 ± 0.82 7.34 ± 1.31 Incense of mushroom curry 7.30 0.48 7.53 ± 1.04 Taste of mushroom curry 7.45 ± 0.67 7.88 + 0.83 Texture of mushroom curry 7.51 + - 0.64 7.78 + - 0.67 Overall likelihood 7.58 ± 0.83 7.73 ± 0.78

※ Symbol: 9 points scale (1 point: I hate it very much, 5 points: I do not like it and I do not like it, 9 points: very good).

As shown in Table 10, the appearance of the product of the mushroom curry which was sterilized at 100 ° C for 10 minutes and then sterilized at 124 ° C for 20 minutes was higher than that of the mushroom curry, The sterilization conditions were determined.

It is apparent that the present invention is not limited to the configuration of the drawings, as described above with reference to the drawings, only the main points of the present invention are described, and various designs can be made within the technical scope thereof.

Claims (9)

A method for producing a curry containing mushrooms,
Preparing ingredients from butter, soybean oil, onion, ginger garlic paste, mushroom mushroom, zelgite strand mushroom, tomato paste, dairy product, vegetable broth, curry powder, salt, oligosaccharide and sugar;
Preparing a curry powder by making a curry powder through a material for curry powder in the material prepared in the material preparation step;
An onion compaction step of mixing the onion among the materials prepared in the material preparation step;
A mushroom slicing step of slicing the mushroom mushroom and the mushroom mushroom prepared in the material preparation step;
After the above-mentioned curry powder preparation step and mushroom cutting step are carried out, frying step is carried out by putting onion and ginger garlic paste in a pan filled with butter and soybean oil, frying and then adding the washed mushroom mushroom and zelgite mushroom to further roast;
Adding the curry powder prepared in the step of preparing the curry powder to the pan after the roasting step;
A step of preparing a mushroom curry in which a tomato paste, a milk product, and vegetable broth are added to a pan to prepare a mushroom curry in a fire; And
The mushroom curry produced in the mushroom curry manufacturing step is sealed and packed in a retort pouch, and sterilized to complete the final product.
The shiitake mushroom prepared in the material preparation step was dried for 8 hours at a hot air drying temperature of 40 캜, dried at 60 캜 for 8 hours and dried for a total of 16 hours,
The zelkomania mushroom prepared in the above material preparation step was dried for 4 hours at a hot air drying temperature of 40 ° C, dried at 60 ° C for 3 hours, dried for a total of 7 hours,
The packaging and sterilization step is characterized in that the retort pouch containing the mushroom curry produced in the mushroom curry manufacturing step is first sterilized at a temperature of 100 ° C for 10 minutes and then sterilized at a temperature of 124 ° C for 20 minutes ≪ / RTI > wherein the mushroom-containing curry is prepared.
delete delete delete delete The method according to claim 1,
In the roasting step,
Heat the pan with butter and soybean oil to have a temperature of 70 ~ 85 ℃, add minced onion and ginger garlic paste, stir for 10 minutes, and then add the washed mushroom and mushroom mushroom for 2 minutes. , A method for producing curry containing mushrooms.
The method according to claim 1,
The mushroom curry manufacturing step comprises:
Characterized in that it is kneaded at a temperature of 40 to 50 DEG C for about 20 minutes.
delete A curry containing a mushroom produced by the production method according to any one of claims 1, 6 or 7.

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