KR102008439B1 - A method of manufacturing for frozen fried rice using emulsifier - Google Patents

Abstract

The present invention relates to a method for producing a frozen fried rice that preserves a savory rice texture, a savory taste and a strong leek flavor for a long time, and more specifically, an emulsifier including a rice, polyglycerol fatty acid ester and lecithin is medium temperature (50 ~) 60 ° C.) of cooked water and roasted vegetables, lobster and crab meat were prepared respectively, and then cooked soaked rice and cooked water first, followed by mixing the roasted vegetables, lobster and crab meat and mixing them with edible oil, The present invention relates to a method for producing frozen fried rice, which maintains an old rice texture and rich leek flavor even after long-term freezing storage.

Description

A method of manufacturing for frozen fried rice using emulsifier

The present invention relates to a method for producing a frozen fried rice which is preserved for a long time using the emulsifier containing a lecithin and a polyglycerol fatty acid ester, and more particularly containing a rice, an emulsifier, flavor oil Prepare the medium-temperature (50-60 ℃) cooked water, lobster, crab meat, and roasted vegetables, and cook rice in soaked rice, emulsifier, and flavored oil first, then lobster, crab meat, roasted vegetables After the addition and mixing, it relates to a manufacturing method of frozen fried rice which preserves and maintains the physical properties and leek flavor of the old rice texture for a long time even frozen storage.

Conventionally, as a method for manufacturing frozen fried rice, Korean Laid-Open Patent No. 199-0001810 has proposed a technique for cooking by mixing roasted onions, seasonings and emulsifiers in semi-white rice to make frozen pilaf, If the onion is burned black, when cooked in a steam cooker due to seasonings and emulsifiers may not be enough luxury unripe, there is a problem that can appear dry texture.

In addition, Korean Patent No. 10-1472291 has been designed to improve the cooking process technology to cook rice taste evenly and elasticity by high-temperature direct fire method, and separability in the form of grain without grains by IQF (Individual Quick Frozen) method It improves the texture while shortening the cooking time of consumers. However, by mixing the cooked rice with sauce and roasted vegetables, the manufacturing method has a limit that can not continue to produce the natural flavor of the raw material. I tried to mask the overall flavor by topping with mozzarella cheese.

Therefore, as a representative frozen fried rice as an HMR product, there is a need to develop a product having a rich raw material flavor as well as maintaining a long-term preservation power.

Korean Laid-Open Patent No. 1993-0001810 Korea Patent Registration No. 10-1472291

As a result of a long research effort to solve the problems of the prior art, the present inventors mixed a predetermined amount of soaked rice, lecithin, emulsifiers containing polyglycerol fatty acid esters, medium temperature cooking water containing seasonings containing leek flavor oil In the case of frozen fried rice made by mixing lobster, crab meat, fried vegetables, and a sauce containing five grains, it is a frozen food with high taste to consumers by maintaining a long texture and long-term flavor even after long-term preservation. It has been found that fried rice can be prepared to complete the present invention.

Accordingly, one aspect of the present invention is to provide a method for producing a frozen fried rice that is preserved for a long time, the texture of the old rice, leek flavor.

The object of the present invention is not limited to the above-mentioned object. The object of the present invention will become more apparent from the following description, and will be realized by the means described in the claims and combinations thereof.

One aspect of the present invention comprises the steps of (a) washing and immersing rice to prepare a so-called rice; (b) preparing a cooking water at a temperature of 50 to 60 ° C. comprising a seasoning consisting of an emulsifier including polyglycerol fatty acid ester and lecithin, and leek flavor oil; (c) stir-frying the vegetables with a sauce containing brown rice, barley, green tea, sorghum and soybeans; (d) mixing the cooked rice of step (a) with the cooking water of step (b); (e) stirring the cooked seasoned rice and roasted vegetables, lobster and crab meat, and preparing the fried rice by applying with edible oil and fat containing soybean oil during the stirring; (f) rapid freezing the fried rice after blowing air; And (g) packing the frozen fried rice and toppings in a packaging material according to the weight; Comprising, provides a manufacturing method of frozen fried rice that is preserved for a long time the texture and rich leek.

In one aspect of the present invention, the step (a) is immersed for 60 to 70 minutes after washing, provides a method of producing a frozen fried rice that is preserved for a long time the texture and rich leek fragrance.

In one aspect of the invention, the cooking water of step (b) is 0.1 ~ 1.0% by weight of the emulsifier, 1 ~ 5% by weight of leek flavor oil, 0.5 ~ 2% by weight of seafood extract containing crab, shellfish, shrimp, garlic 1 to 5% by weight, fructooligosaccharide 0.1 to 3% by weight, nucleic acid-based seasoning 0.1 to 0.3% by weight, spices 0.1 ~ 0.3% by weight and the remaining amount of purified water, a sensation of rice texture and rich leek fragrance Provided is a method for preparing frozen fried rice which is stored for a long time.

In one aspect of the invention, the roasted vegetables of step (c) is cut at least one selected from the group consisting of pumpkins, onions and paprika, and powdered by cutting the cut vegetables brown rice, barley, tea, sorghum and soybeans After stirring a sauce, lobster and crab flavored vegetables, add the scallion flavor oil and stir-fry the rice, seafood products, and roasted vegetables. To provide a manufacturing method of frozen fried rice, which is preserved for a long time the texture of rice and rich leek fragrance.

In one aspect of the invention, the roasted vegetables are roasted with paprika 8 to 15% by weight, onion 3 to 10% by weight, pumpkin 8 to 15% by weight, lobster 3 to 10% by weight, crab meat 10 to 20% by weight When using vegetables, lobster, crab meat 100 parts by weight, 5 ~ 10 parts by weight of Mauresu, which is roasted five grain powder, uses 0.1 ~ 2 parts by weight of seafood extract sauce, and 1 ~ 3 parts by weight of leek flavor oil It provides a manufacturing method of frozen fried rice which is preserved for a long time texture and dark leek.

In one aspect of the present invention, the step (d) is a mixture of 60 to 80 parts by weight of the cooking water of step (b) to 100 parts by weight of the soaked rice of step (a) in a direct fire vessel, the temperature of 140 ~ 340 ℃ Cooked for 21 to 23 minutes, and provides a manufacturing method of frozen fried rice that is preserved for a long time, characterized by a steamed rice texture and rich leek fragrance for 20 to 25 minutes.

In one aspect of the present invention, the step (e) is characterized in that the gooseul, processed seafood, including lobster, crab meat, 30 to 40, roasted vegetables containing about 25 to 40 parts by weight based on 100 parts by weight of cooked rice Provided is a method for producing a frozen fried rice, in which a texture of rice and a deep green onion flavor are preserved for a long time.

In one aspect of the present invention, the step (f) is a method for producing a frozen fried rice which is preserved for a long time the texture of the old and deep leek texture, characterized in that the rapid freezing for 15 to 20 minutes at a temperature of -45 ~ -30 ℃ to provide.

The manufacturing method according to an aspect of the present invention can prevent the surface dry phenomenon occurring when refrigerated and exposed to room temperature and re-frozen during distribution by adjusting the properties of the cooking.

The manufacturing method according to an aspect of the present invention can improve the weakness that the quality of the rice is poor due to crystallization on the surface of the grains of rice due to the temporary thawing and re-freezing by exposure to the outside air as described above.

The manufacturing method according to an aspect of the present invention can manufacture frozen fried rice with high preference to consumers by maintaining a safe texture and a strong large leek for a long time by maintaining safety even during distribution to prevent moisture transition.

The effects of the present invention are not limited to the effects mentioned above. It is to be understood that the effects of the present invention include all the effects deduced from the description below.

1 is a schematic diagram illustrating a method of manufacturing a frozen fried rice obtained by applying an edible oil including an emulsifier, soybean flavor oil, and soybean oil according to the present invention.

Objects, other objects, features and advantages of the present invention will be readily understood through the following preferred embodiments associated with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

In this specification, terms such as "comprise" or "have" are intended to indicate that there is a feature, number, step, action, component, part, or combination thereof described on the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise stated, all numbers, values, and / or expressions expressing amounts of components, reaction conditions, compositions, and combinations used herein are measurements of what these numbers occur inherently in obtaining these values, among others. Since these are approximations that reflect various uncertainties of, it should be understood that in all cases they are modified by the term "about." In addition, where numerical ranges are disclosed herein, these ranges are continuous and include all values from the minimum to the maximum including the maximum, unless otherwise indicated. Furthermore, where such ranges refer to integers, all integers are included, including the minimum to the maximum including the maximum unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the described range including the listed endpoints of the range. For example, the range "5 to 10" includes any subrange such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, as well as values of 5, 6, 7, 8, 9, and 10. And any value between integers that are within the scope of the described range, such as 5.5, 6.5, 7.5, 5.5-8.5, 6.5-9, and the like. Also for example, the range of “10% to 30%” ranges from 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc. as well as all integers including up to 30%. It will be understood to include any subranges such as 18%, 20% to 30%, etc., and to include any value between valid integers within the range of the stated range, such as 10.5%, 15.5%, 25.5% and the like.

Hereinafter, described in detail as an embodiment of the present invention.

One aspect of the present invention is a medium temperature (50 ~ 60 ℃) cooking water and beach including soaked rice, emulsifiers containing lecithin, polyglycerin fatty acid esters, garlic flavor oil, crab, shellfish, shrimp extract sauce Prepare the sashimi, crab meat, and roasted vegetables separately, cook the soaked rice and cooked water first, then add the roasted vegetables and apply cooking oil including soybean oil. Provided is a method of manufacturing a fried fried rice containing an emulsifier to maintain the texture of rice and leek flavor.

One embodiment of the present invention comprises the steps of (a) washing and immersing the rice to prepare a so-called rice; (b) preparing a cooking water having a temperature of 50 to 60 ° C. using a source of rapeseed oil, lecithin, polyglycerin fatty acid ester, an emulsifier included in antioxidants, leek flavor oil, crab, shellfish, and shrimp extract; (c) preparing lobster, crab meat, and roasted vegetables; (d) mixing the cooked rice of step (a) with the cooking water of step (b); (e) stirring the seasoned seasoned rice, processed seafood and roasted vegetables, and then applying with cooking oil including soybean oil to prepare a secondary oil-fat coating on the fried rice; (F) relates to a method for producing a frozen fried rice containing an emulsifier comprising the step of rapidly freezing the coated fried rice.

One aspect of the present invention comprises the steps of (a) washing and immersing rice to prepare a so-called rice; (b) preparing a cooking water at a temperature of 50 to 60 ° C. comprising a seasoning consisting of an emulsifier including polyglycerol fatty acid ester and lecithin, and leek flavor oil; (c) stir-frying the vegetables with a sauce containing brown rice, barley, green tea, sorghum and soybeans; (d) mixing the cooked rice of step (a) with the cooking water of step (b); (e) stirring the cooked seasoned rice and roasted vegetables, lobster and crab meat, and preparing the fried rice by applying with edible oil and fat containing soybean oil during the stirring; (f) rapid freezing the fried rice after blowing air; And (g) packing the frozen fried rice and toppings in a packaging material according to the weight; Comprising, provides a manufacturing method of frozen fried rice that is preserved for a long time the texture and rich leek.

In one aspect of the present invention, the step (a) is immersed for 60 to 70 minutes after washing, provides a method of producing a frozen fried rice that is preserved for a long time the texture and rich leek fragrance.

In one aspect of the invention, the cooking water of step (b) is 0.1 ~ 1.0% by weight of the emulsifier, 1 ~ 5% by weight of leek flavor oil, 0.5 ~ 2% by weight of seafood extract containing crab, shellfish, shrimp, garlic 1 to 5% by weight, fructooligosaccharide 0.1 to 3% by weight, nucleic acid-based seasoning 0.1 to 0.3% by weight, spices 0.1 ~ 0.3% by weight and the remaining amount of purified water, a sensation of rice texture and rich leek fragrance Provided is a method for preparing frozen fried rice which is stored for a long time.

In one aspect of the invention, the roasted vegetables of step (c) is cut at least one selected from the group consisting of pumpkins, onions and paprika, and powdered by cutting the cut vegetables brown rice, barley, tea, sorghum and soybeans After stirring a sauce, lobster and crab flavored vegetables, add the scallion flavor oil and stir-fry the rice, seafood products, and roasted vegetables. To provide a manufacturing method of frozen fried rice, which is preserved for a long time the texture of rice and rich leek fragrance.

In one aspect of the invention, the roasted vegetables are roasted with paprika 8 to 15% by weight, onion 3 to 10% by weight, pumpkin 8 to 15% by weight, lobster 3 to 10% by weight, crab meat 10 to 20% by weight When using vegetables, lobster, crab meat 100 parts by weight, 5 ~ 10 parts by weight of Mauresu, which is roasted five grain powder, uses 0.1 ~ 2 parts by weight of seafood extract sauce, and 1 ~ 3 parts by weight of leek flavor oil It provides a manufacturing method of frozen fried rice which is preserved for a long time texture and dark leek.

In one aspect of the present invention, the step (d) is a mixture of 60 to 80 parts by weight of the cooking water of step (b) to 100 parts by weight of the soaked rice of step (a) in a direct fire vessel, at a temperature of 140 ~ 340 It provides a manufacturing method of frozen fried rice, which is cooked for 21 to 23 minutes, and cooked for 20 to 25 minutes by steaming for a long time.

In one aspect of the present invention, the step (e) is characterized in that the gooseul, processed seafood, including lobster, crab meat, 30 to 40, roasted vegetables containing about 25 to 40 parts by weight based on 100 parts by weight of cooked rice Provided is a method for producing a frozen fried rice, in which a texture of rice and a deep green onion flavor are preserved for a long time.

In one aspect of the present invention, the step (f) is a method for producing a frozen fried rice which is preserved for a long time the texture of the old and deep leek, characterized in that the rapid freezing for 15 to 20 minutes at a temperature of -45 ~ -30 ℃ to provide.

Hereinafter, each step will be described in detail.

(a) soaked rice preparation

The step of preparing rice is called a step of washing the rice, which has picked up foreign matters through a steamer, and then washing it into a tank. Preferably, 6 ~ 7kg of rice on a 1-pot basis, the foreign material is selected and washed, put water 8 ~ 9kg is called 60 ~ 70 minutes.

(b) preparation of cooking water

Cooked water includes purified water, emulsifier, leek flavor oil, liver garlic, seafood extract, fructooligosaccharide, nucleic acid seasoning and spices. Preferably 0.1 to 1.0% by weight of emulsifier, 1 to 5% by weight of leek flavor oil, 1 to 5% by weight of liver garlic, 0.5 to 2% by weight of seafood extract sauce, 0.1 to 3% by weight of fructooligosaccharide, 0.1 to 3% of nucleic acid seasoning 0.3% by weight, spices 0.1-0.3% by weight and the balance of purified water.

The emulsifier is a method for preparing a polyglycerol-based food emulsifier is a step of producing a monoglyceride from 80 to 90% by weight of rapeseed or soybean oil and 10% by weight of glycerin under 0.06 to 0.08% by weight of sodium hydroxide catalyst; Condensing the monoglycerides to produce diglycerides; Condensing the diglyceride with a fatty acid; And condensing the product condensed with the fatty acid with an acid.

Preferably, the method for producing a polyglycerol-based food emulsifier according to the present invention is to produce monoglycerides from 86 to 89% by weight of rapeseed or soybean oil and 10% by weight of glycerin under 0.06 to 0.08% by weight of sodium hydroxide catalyst. step; Condensing the monoglycerides to produce diglycerides; Condensing the diglyceride with a fatty acid; Condensing the product condensed with the fatty acid with an acid; And adding 1.0 to 3.0 wt% lecithin and 0.1 to 1.0 wt% ascorbyl palmitate as an oxidative stabilizer to the product condensed with the acid.

The flavor oil is obtained by mixing dried dried green onions or fresh green onions with vegetable oils such as soybean oil or rapeseed oil and sealing them, pressurizing them at 105 to 125 ° C. at 0.7 to 1.0 atm. Can provide grilled green onion flavor.

Leek's allicin is the same as garlic and allicin, and leek's allin produces water-soluble allicin by moisture and enzymes. Given the body allicin (allicin) vitamins in combination with B ₁ to the active vitamin B _1, Ali thiamine (allithiamin) a as well absorbed into the body is 10 to 20 times increase the uptake of vitamin B ₁ active metabolism and fatigue To help. Allicin does not use hot water extract because volatile compounds, which are spicy ingredients, are produced, which can cause off-flavor.

Therefore, the leek flavor oil is a rice cooked with soaked rice, and the natural flavor extracted from the leek penetrates into the rice, and the cooked water mixed with an emulsifier containing lecithin and polyglycerin fatty acid ester emulsifies oil components such as soybean oil or rapeseed oil to coat the rice between the grains. It forms and maintains natural fragrance without sending it to the outside, and also prevents the transfer of moisture, providing a sensation of texture and dark leek for long-term preservation, and it is also very useful for wellness health food industry.

At this time, the leek flavor oil may use dried green onion to extract the roasted fragrance components, but may be used by mixing some raw green onions to obtain some of the fragrant components of the spicy ingredients. In addition, the leek flavor oil used in the present invention is preferably to use dried flakes of leek.

In addition, the mixed cooking water should be a medium temperature of 50 ~ 60 ℃. If the cooking water is less than 50 ℃, some of the seasoned raw materials may not be sufficiently dissolved or the activity of the emulsifier may be lowered, and the raw materials may be agglomerated at the time of cooking and may not be uniformly dispersed, which may give a variation in taste. In this case, it is preferable to use cooking water within the above range because raw materials may be luxury before cooking and there may be variations in the appearance of fried rice and the overall flavor may fall.

(c) preparing seafood and roasted vegetables;

The frozen lobster and crab meat is thawed 0 ~ 10 ℃, the step of preparing the vegetables by cutting the washed pumpkin, paprika, onions, garlic. Preferably, 3 to 10% by weight of lobster, 10 to 20% by weight of crab, 8 to 15% by weight of pumpkin, 8 to 15% by weight of paprika, 3 to 10% by weight of onion, prepared lobster and crab When the taste is 100 parts by weight of cut vegetables, 5 to 10 parts by weight of maures, 0.1 to 2 parts by weight of seafood extract sauce is mixed, and then roasted with 1 to 3 parts by weight of leek flavor oil.

(d) cooking stage

Rice cooked in step (a) and rice cooked in step (b) are mixed and cooked. The important thing in cooking is emulsifier content and amount of cooked water. Specifically, 60 to 80 parts by weight of cooking water of step (b) is used based on 100 parts by weight of soaked rice in step (a), more preferably 68 to 75 parts by weight. In the cooking water, the emulsifier contained in the lecithin and the polyglycerol fatty acid ester is mixed and 0.5 to 10 parts by weight of the emulsifier in step (b) is used based on 100 parts by weight of soaked rice. More preferably, it is 0.5-1.0 weight part. The amount of emulsifier and the amount of cooked water are important for the rice texture after cooking to give a rich Jimmy and continuous roasted aroma without changing water transition. When more than 1.0 part by weight of emulsifier is used, excessive absorption of moisture occurs during cooking, which causes a phenomenon that the grains of rice are broken and hardness is reduced during manufacture. The amount of emulsifier used during cooking is important for forming the texture of rice after cooking, and it is desirable to select and use a content range that minimizes water transition to maintain a gritty rice texture for a long time. If the number of dishes is less than 60 parts by weight, there is a limit to uncooking the rice after cooking due to the seasoning seasoning, and if it is more than 80 parts by weight, the rice content becomes high due to the high moisture content, which causes rice to stick together, processed seafood, fried vegetables, It is preferable to use within the above range because rice grains are crushed when mixed with the sauce.

This is in consideration of the physical properties of the emulsifier, powder raw material, liquid raw material to be added to the amount of water required to cook rice, dissolved and separated in 50 ~ 60 ℃ warm water, and then put in a soaked rice to set the above conditions.

In addition, the rice and cooked water soaked in the cooking container on a conveyor to move the temperature gradually from the temperature of 140 ~ 340 ℃, more preferably from 340 ~ 360 ℃ to 140 ~ 160 ℃ Cooked for 21 to 23 minutes, so that the rice does not burn, prepared by steaming for 20 to 25 minutes.

(e) Fried Rice Preparation Step

Step (d) prepared seasoned rice, step (c) stir-fried vegetables prepared in the step of preparing a fried rice. Preferably, 30 to 40 seafood products and 25 to 40 parts by weight of roasted vegetables are mixed and mixed with 100 parts by weight of seasoned rice. When stirring, it is preferable to stir at 70 ° C. or higher, because when the rice cools, the roasted vegetables and seasoned rice are not evenly mixed. In addition, by applying 2 ~ 5 parts by weight to 100 parts by weight of edible oils, including soybean oil when stirring, the first grain of rice coated with the oil component of soybean flavor oil may not be properly coated, evenly through the stirrer over the second Allow to mix.

(f) rapid freezing

In the quick freezing step, the stirred fried rice is spread on a conveyor to blow cold air to pre-cool down to -15 ° C or lower, and then rapidly freeze at -45 to -30 ° C for 15 to 20 minutes. Cold air using the blower has the effect of shortening the freezing time to a pre-treatment step in which the rice and roasted vegetables are frozen in the form of grains.

(h) packing stage

The packing step refers to sealing packaging by weighing to a predetermined weight in a packing material.

Frozen fried rice containing an emulsifier containing lecithin and polyglycerin fatty acid ester according to the present invention prepared as described above is kept frozen for a long time by minimizing the transfer of moisture to maintain the grilled leek flavor and a gritty rice texture Even if the food will be provided to consumers with high preference.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the following Examples.

Example  1 and 2 and Comparative example  1 to 5

After washing 100 parts by weight of foreign matter to wash and put in 150 parts by weight of water was called for 60 to 70 minutes. Take 100 parts by weight of the soaked rice, mix the cooking water having the composition and conditions shown in Table 1 and Table 2, put it in a direct fire container, and cook it for 20 minutes while sequentially moving the crater of 140 to 340 ° C. on a conveyor. Steamed for minutes to prepare seasoned rice.

In addition, when the seafood processed products of the following Table 3, stir-fried vegetables composition to 100 parts by weight, prepared by roasting mixed vegetables with 17 parts by weight of maures, 3 parts by weight of leek flavor oil, stir-fried with seasoned rice at 70 ~ 80 ℃ temperature Edible oils, including vegetables and soybean oil, were mixed evenly. This was precooled at -15 ° C with cold air, followed by rapid freezing at -40 ° C for 20 minutes, and packaging to finally complete the frozen fried rice of Examples 1-2 and Comparative Examples 1-4.

division Content (% by weight) Emulsifier 0.3 Leek flavor oil 3.3 Liver garlic 3.1 Fructooligosaccharide 1.3 Nucleic Acid Seasonings 0.1 Spice 0.1 Seafood extract sauce 0.9 Purified water 90.8 Sum 100

Table 1 shows the composition and content (unit: wt%) of the cooked water.

Condition Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Emulsifier
usage
(Parts by weight) 0.5 One 4 2 8 10 0.5 Number of meals
usage
(Part by weight) * 68 73 73 73 90 50 68 * When 100 parts by weight of soaked rice, means the amount of emulsifiers and cooking water.

Table 2 shows the temperature and use conditions of the emulsifier.

Composition content( weight% ) Lobster 11 Crab taste 37 Zucchini Pumpkin 22 paprika 21 onion 9 Sum 100

Table 3 shows the composition and content (unit: wt%) of the seafood product, fried vegetables.

Comparative example  5

Frozen fried rice was prepared in the same composition and method as in Example 1, but a frozen fried rice was prepared without using an edible oil containing soybean oil (using 91.1% by weight of purified water) in an emulsifier and fried rice preparation step.

Experimental Example  1: Determination of moisture content

The frozen fried rice prepared in Examples 1 to 2 and Comparative Examples 1 to 5 was heated in a microwave oven (700W) for 4 minutes, and then measured by using a METTLER TOLEDO HR73 Halogen Moisture Analyzer to measure the moisture content of Table 4 (moisture content). (%)).

Frozen storage days Reference value (target value) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 1 day 53-58% 55.8% 56.3% 57.5% 57.1% 73.4% 47.2% 54.3% 6 months 55.3% 56.1% 57.0% 56.5% 71.8% 46.1% 52.3% 12 months 55.3% 56.0% 56.8% 55.2% 69.3% 45.2% 50.7% 18 months 54.2% 55.8% 56.6% 54.5% 65.5% 43.1% 48.5%

Experimental Example  2: Food  Measure

The frozen fried rice prepared in Examples 1 to 2 and Comparative Examples 1 to 5 was heated in a microwave oven (700W) for 4 minutes, cooled to 25 ° C., and measured by STA1A, a SATAKE's food measuring instrument.

Frozen storage days Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Appearance (ten points) 8.2 8.9 6.3 7.1 6.4 5.7 7.1 Longitude (10 points) 8.1 9.0 7.1 7.0 6.4 5.6 6.5 Tenacity (ten points) 9.0 8.4 5.7 7.4 6.1 5.7 7.6 Balance (ten points) 8.0 8.3 6.5 7.3 6.6 6.0 6.8 Total score (100 points) 78 83 62 68 60 56 70

Table 5 is a food system analysis (1 day cryopreservation).

Frozen storage days Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Appearance (ten points) 8.3 8.8 6.2 6.8 6.1 5.6 6.8 Longitude (10 points) 8.1 8.9 6.7 6.8 6.2 5.3 6.2 Tenacity (ten points) 9.0 8.5 5.4 7.3 5.8 5.5 7.5 Balance (ten points) 8.0 8.3 6.3 7.1 6.2 5.7 6.6 Total score (100 points) 78 83 60 66 58 53 68

Table 6 shows the food system analysis (6 months frozen storage)

Frozen storage days Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Appearance (ten points) 8.2 8.7 5.9 6.5 5.8 5.4 6.6 Longitude (10 points) 7.8 8.8 6.5 6.5 6.0 5.1 6.0 Tenacity (ten points) 8.7 8.3 5.2 7.0 5.6 5.3 7.2 Balance (ten points) 7.8 8.1 6.0 6.8 6.0 5.7 6.3 Total score (100 points) 76 82 57 64 56 51 65

Table 7 above is a dietary analysis (12 months cryopreservation).

Frozen storage days Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Appearance (ten points) 8.0 8.5 5.7 6.3 5.6 5.2 6.3 Longitude (10 points) 7.7 8.6 6.3 6.3 5.8 4.9 5.7 Tenacity (ten points) 8.5 8.0 5.0 6.7 5.4 5.1 6.8 Balance (ten points) 7.5 7.9 5.8 6.5 5.7 5.5 6.0 Total score (100 points) 74 80 55 62 53 49 62

Table 8 above is a dietary analysis (18 months cryopreservation).

Looking at the Tables 5 to 8, in the case of Comparative Examples 1 to 4 with a high content of emulsifier and a high or low content of water, the appearance, tenacity, total balance and total score were lower than those of Examples 1 and 2. When the content of the emulsifier is increased to 2 parts by weight or more, it absorbs excessive moisture during the cooking process, so it breaks during the manufacturing process, or the elasticity and hardness are lowered, resulting in a decrease in the overall texture. In case of water absorption, the absorption is not normal, or gelatinization occurs unevenly.

In the case of Comparative Example 5 due to the addition of the emulsifier, it showed a lower dietary results compared to Examples 1 and 2, depending on the water transfer between the grains and the fragrance and the active ingredient departure after gelatinization.

As a result, in Examples 1 and 2, there was almost no change in moisture content for 12 months according to the optimum cooking temperature and the number of cooking water, which was confirmed by the appearance, hardness, persistence, and balance value of the food system.

On the other hand, in the case of Comparative Examples 1 to 5 deviating from the amount of emulsifier and the amount of cooked water according to the present invention, when the emulsifier excessively adjusts the physical properties of the rice after cooking, water absorption occurs and the coating effect of the rice grains causes water transfer and water in the rice. It is eluted to the outside with the scent component and the active ingredient, the water content is reduced, which can be seen that the texture of the rice is reduced through the flavour system.

As a result, when looking at the table 5 to Table 8, in order to produce a frozen fried rice that improves the texture of the rice and maintains the deep leek flavor The amount of emulsifier, the amount of cooked water and the use of leek flavor oil were found to be important factors.

Therefore, when the frozen fried rice is manufactured under the conditions of the emulsifier and the cooked water according to the present invention, it can be confirmed that the frozen fried rice can be provided since there is almost no transfer of moisture even when frozen for 12 months.

Experimental Example  3: Sensory evaluation

The sensory test for flavor, taste, rice texture and overall taste of the seafood fried rice prepared by heating the frozen fried rice prepared in Examples 1 to 2 and Comparative Examples 1 to 5 in a microwave oven (700W) for 9 minutes And the results are shown in Table 9 below.

The sensory test was conducted for more than three years in the food-related field, and 50 men and women (25 men and women each) with sensory test experience were measured. In Table 9, each value for the sensory test item is a value obtained by dividing the sum of the scores of the sensory testers by the number of sensory testers, and then rounding off to two decimal places. do.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 An essential flavor 8.2 8.3 6.4 6.5 7.6 7.7 4.0 Lost Dense Fragrance 8.0 8.1 6.5 6.6 7.7 7.8 6.3 Rustic texture * 7.4 8.2 7.0 7.4 6.0 5.2 6.2 Overall Symbol 7.6 8.3 6.5 6.7 6.2 5.5 5.2 * The texture of rice means the texture of rice and the feeling of chewing.

Table 9 shows the sensory test results.

Looking at the Table 9, Example 2 showed the highest overall acceptability, which is consistent with the emulsifier and cooking water, edible oil and fat coating measurement results. This means that the amount of emulsifier used in Example 2 and the amount of cooked water used are the most optimal conditions.

In addition, in the case of Example 1, the flavor was good by using the emulsifier and cooking water in the acceptable range as in Example 2, the cooking water content tended to be slightly lower than the Example 2, but the overall taste is also reduced Was good.

In addition, in Comparative Examples 1 to 4, even if the same amount of leek flavor oil and edible oils were applied, when the content condition of the emulsifier is higher than the optimum condition, or the amount of cooking water is high or low, the texture of old rice and leek flavor is lowered. Could confirm.

In addition, when compared with Example 1 and Comparative Example 5, the presence or absence of the use of emulsifier increases the texture of the leek flavor oil is absorbed into the inside during cooking to maintain the original roasted far fragrance by adjusting the physical properties of rice grains during cooking This is because water transfer is lowered due to the surface coating effect.

As described above, according to the present invention, after mixing a predetermined amount of soaked rice, polyglycerin fatty acid ester, emulsifier containing lecithin, medium temperature (50-60 ° C.) containing leek flavor oil, and then cook the lobster, Frozen fried rice made by adding crab meat and fried vegetables and applying edible oils and fats is very useful for the manufacture of frozen fried rice with high taste to consumers by maintaining the old rice texture and rich leek aroma even after long-term preservation. In addition, leek can be provided as a well-being health food because of the effects of antioxidant, inflammation, blood circulation improvement.

Claims (8)

(a) washing the rice and immersing for 60 to 70 minutes to prepare a soaked rice;
(b) rapeseed or soybean oil; Polyglycerin fatty acid ester; And 0.1 to 1.0 wt% emulsifier with lecithin, 1 to 5 wt% leek flavor oil, 0.5 to 2 wt% crab, shellfish, seafood extract with shrimp, 1 to 5 wt% garlic Preparing cooking water at a temperature of 50 to 60 ° C., in which 3% by weight of fructooligosaccharide, 0.1 to 0.3% by weight of nucleic acid seasoning, 0.1 to 0.3% by weight of spices, and the remaining amount of purified water are mixed;
(c) cutting vegetables comprising 8-15 wt% paprika, 3-10 wt% onion, and 8-15 wt% pumpkin; And 3 to 10% by weight of lobster, and 10 to 20% by weight of aquatic products, including crab flavored vegetables; based on 100 parts by weight of brown rice, barley, tea, sorghum and soybeans 10 parts by weight, seafood extract sauce 0.1 to 2 parts by weight, using the leek flavor oil to 1 to 3 parts by weight to prepare the chopped vegetables and seafood processed products;
(d) mixing 60 to 80 parts by weight of the cooking water of step (b) to 100 parts by weight of the soaked rice of step (a), and then cooking for 21 to 23 minutes at a temperature of 140 to 340 ° C, and 20 to 25 Cooking with steam for minutes;
(e) 25 to 40 parts by weight of roasted vegetables and 30 to 40 parts by weight of aquatic products, including lobster and crabmeat, for 100 parts by weight of seasoned seasoned rice, followed by primary stirring, followed by edible oils and fats containing soybean oil. Preparing 2 to 5 parts by weight of oil-coated fried rice by secondary stirring;
(f) rapidly freezing the oil-coated fried rice through the secondary stirring after cooling by blowing air; And
(g) packing the frozen fried rice and toppings in a packaging material according to the weight;
A method of producing a fried fried rice comprising a, a gritty rice texture and rich leek flavor for a long time.
delete delete delete delete delete delete The method of claim 1, wherein the step (f) is a frozen fried rice which is preserved for a long time, characterized by a deep freezing texture and deep leek fragrance for 15 to 20 minutes at -45 ~ -30 ℃ temperature.

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