KR102090382B1 - Method of manufacturing rice packing case with boiled dumplings - Google Patents

Abstract

The present invention relates to a method for manufacturing cup rice using water dumplings, in the method for manufacturing cup rice, the step of manufacturing and packing frozen vegetable rice mixed with frozen rice and frozen vegetables; Preparing and packing water dumplings; Preparing and packaging the sauce; The manufacturing and packaging of frozen vegetable rice, water dumplings, sauce is packed in a cup, and the frozen vegetable rice, water dumplings, sauce is a method of manufacturing cup rice using a water dumpling comprising the step of sealing the cup packed.

Description

METHOD OF MANUFACTURING RICE PACKING CASE WITH BOILED DUMPLINGS}

The present invention relates to a method for manufacturing cup rice using water dumplings, and to a method for manufacturing cup rice using water dumplings prepared by using water dumplings, frozen vegetable rice mixed with frozen rice and frozen vegetables, and sagol sauce.

In general, water dumplings are pork, leek, green onions, etc., which are made of Chinese medicine, wrapped in blood made of wheat flour, and boiled in boiling water to eat Korean food. Manufacturing methods are being developed.

A representative example is disclosed in Korean Patent Publication No. 10-2017-0005293 (2017.01.12), a method for manufacturing rice dumplings using steamed dry rice, and a rice dumpling prepared thereby.

However, the dumplings of the present invention are manufactured by including not only ingredients, powder seasonings, liquid seasonings and vegetable raw materials but also steamed dry rice in the skin of the dumplings. There is this.

In addition, a warm broth is required in the cold winter, but the invention does not contain the broth, which is a pity.

In order to solve the above problems, the present invention is to provide a method for manufacturing cup rice using water dumplings prepared by using water dumplings, frozen rice mixed with frozen rice and frozen vegetables, and sagol sauce.

In order to solve the above problems, a method for manufacturing cup rice using water dumplings according to an embodiment of the present invention comprises: preparing and packing frozen vegetable rice mixed with frozen rice and frozen vegetables; Preparing and packing water dumplings; Preparing and packaging the sauce; The step of packaging the prepared and packaged frozen vegetable rice, water dumplings, sauce in a cup and sealing the cup of the frozen vegetable rice, water dumplings, sauce packed.

In addition, preparing and packaging the frozen vegetable rice includes preparing rice and vegetables; Mixing the prepared rice and vegetables to match the liver; Cooling and freezing the vegetable rice in which the rice and vegetables are mixed and simplified; It may include the step of crushing the cooled and frozen vegetable rice and packaging and sealing the crushed frozen vegetable rice.

In addition, the step of preparing and packing the water dumplings includes preparing a material of water dumplings including meat, vegetables, flour, starch, and seasoning; Selecting the prepared materials; Thinly using meat and vegetables among the selected materials; Mixing the thinly sliced meat and vegetables, starch, flour, seasoning; After molding the mixed materials, the step of increasing; Cooling and freezing the increased materials; The method may include removing foreign substances from the cooled and frozen materials and packaging the materials from which the foreign substances are removed.

In addition, the vegetables may include leek, leek, cabbage, soy protein, onion, garlic, dried radish, ginger.

In addition, the seasoning may include salt, sesame oil, starch, sugar, soy sauce, beef extract, and pepper powder.

In addition, the water dumplings, relative to the total 100% by weight of water dumplings, 26 to 30% by weight of meat, 25 to 28% by weight of wheat flour, 14 to 18% by weight of leek, 7 to 9% by weight of leek, 4 to 5.55% by weight of cabbage, soy protein 3.5-4% by weight, onion 2-2.7% by weight, garlic 1.5-2% by weight, salt 1-1.5% by weight, sesame oil 1-1.3% by weight, dried radish 1-1.2% by weight, starch 1-1.1% by weight, sugar 0.5 It may include ~ 1% by weight, soy sauce 0.5 to 1% by weight, beef extract 0.3 to 0.5% by weight, pepper powder 0.05 to 0.25% by weight, ginger 0.02 to 0.25% by weight.

In addition, the step of manufacturing and packaging the sauce includes the steps of preparing vegetable soup; It may include the step of manufacturing a bone meal powder soup and the step of packaging the prepared vegetable soup and the bone meal powder soup.

In addition, the step of manufacturing the vegetable stuffing soup may include wearing the ingredients of the vegetable stuffing soup; Thinly wearing the stocked materials; Hot-drying the thinly sliced materials; It may include the step of weighing and screening the hot-air dried materials and mixing the selected materials.

In addition, the ingredients of the vegetable soup can include cabbage, carrots, green onions.

In addition, the step of manufacturing the bone meal soup comprises wearing the ingredients of the bone meal soup; Heating the stocked materials; Filtering the heated materials; It may include the step of concentrating the filtered material and crushing the concentrated material by vacuum drying.

In addition, the material of the bone bone soup may include bone bone powder, salt, powdered crystalline glucose, and sodium L-glutamate.

In addition, the vegetable extract soup may include 40 to 60% by weight of cabbage, 20 to 40% by weight of carrots, and 10 to 30% by weight of carrots based on 100% by weight of the total.

In addition, the skeletal powder soup may contain 48 to 60% by weight of the skeletal powder, 13 to 20% by weight of salt, 9 to 17% by weight of powdered crystalline glucose, and 9 to 17% by weight of sodium L-glutamate, based on 100% by weight You can.

Cup rice using water dumplings according to an embodiment of the present invention can achieve a nutritional balance by including not only the taste of water dumplings, but also rice and vegetable mixed soup mixed with vegetables.

In addition, the cup rice using water dumplings according to an embodiment of the present invention includes a bone meal powder soup, thereby strengthening the health of a pregnant woman, a nursing woman, and a weak person, and adding a savory taste.

1 is a flow chart of a method for manufacturing a cup according to an embodiment of the present invention,
Figure 2 is a flow chart showing the steps of manufacturing and packaging the frozen vegetable rice of Figure 1;
Figure 3 is a flow chart showing the steps of manufacturing and packaging the water dumplings of Figure 1;
4 is a flow chart showing the steps of manufacturing and packaging the sauce of FIG. 1.
Figure 5 is a flow chart showing the steps of manufacturing the vegetable leek soup of Figure 4;
Figure 6 is a flow chart showing the steps of manufacturing the bone powder soup of Figure 4;

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various conversions may be applied and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning to themselves, and are used only to distinguish one component from other components.

The same reference numerals used throughout this specification denote the same components.

The singular expression used in the present invention includes the plural expression unless the context clearly indicates otherwise. In addition, terms such as “include”, “have” or “have” described below are intended to designate the existence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be interpreted and understood to not preclude the existence or addition possibility of one or more other features, numbers, steps, actions, components, parts or combinations thereof.

Hereinafter, a method of manufacturing cup rice using water dumpling will be described in detail with reference to FIGS. 1 to 6 according to an embodiment of the present invention.

Referring to Figure 1, the method of manufacturing a cup of rice using water dumplings according to an embodiment of the present invention comprises the steps of manufacturing and packaging frozen rice mixed with frozen rice and frozen vegetables (S100), preparing and packing water dumplings (S200) ), Manufacturing and packaging the sauce (S300), manufacturing and packaging frozen vegetable rice, water dumplings, sauce packaging in a cup (S400) and freezing vegetable rice, water dumplings, sealing the cup packed with sauce ( S500).

First, preparing and packing frozen vegetable rice mixed with frozen rice and frozen vegetables (S100) prepares rice and vegetables, mixes them, cools them, freezes them, and crushes and packs the cooled and frozen rice and vegetables accordingly. It can be made.

Specifically, as shown in Figure 2, the step of preparing and packing frozen vegetable rice (S100) is a step of preparing rice and vegetables (S110), mixing the prepared rice and vegetables to match the liver (S120), Cooling and freezing the vegetable rice which is simplified by mixing the rice and vegetables (S130), crushing the cooled and frozen vegetable rice (S140), and packaging and sealing the crushed frozen vegetable rice (S150) can do.

The step of preparing rice and vegetables (S110) may consist of preparing coarse rice and sterilized vegetables for each product in the order of washing, soaking, heating, and steaming.

At this time, the temperature at the time of soaking the rice is 15 ° C to 30 ° C, it is preferable to advance the time called the rice within 1 hour 30 minutes to 2 hours 30 minutes.

This is because rice contains not only an improvement in hypertension, but also an ingredient called Gaba, which prevents adult diseases, and an ingredient called IP6, which prevents colorectal cancer, because the content of these ingredients is most effective in increasing.

If the rice is called at a temperature of 30 ° C or more and a time of 2 hours and 30 minutes or more, adverse effects may occur.

Next, the vegetables are prepared from ingredients including green beans, peas, carrots, onions, potatoes, corn, and kimchi, which are not limited, and other vegetable ingredients may be added.

Green Beans, also known as green beans, is made from the fruit of cherry, which has been removed from the flesh. Its main ingredients include beta-carotene, which acts as an antioxidant, potassium, which helps clear and circulate blood, and high protein. Due to this, it is good for diet, and is effective for diabetes, heart disease prevention, and blood circulation.

Peas contain phosphorus, iron, potassium, vitamin B group, and vitamin C, and are rich in dietary fiber, which helps improve the intestinal environment, prevent visceral diseases, relieve constipation, lower cholesterol levels, and control blood sugar. Because it gives you a feeling of satiety, it can also help you lose weight.

Carrot has a lot of vitamin A and vitamin C, which is very good for improving eyesight.

Onions, along with vitamins and minerals such as calcium and phosphoric acid, have the effect of removing harmful substances in the blood, and have the effect of burning fat, which helps diet.

Potatoes contain potassium, vitamin A, vitamin B, vitamin C, vitamin E, protein, folic acid, lead, iron, etc., so they release sodium, which helps control blood pressure in hypertensive patients.

Corn is rich in dietary fiber and is effective for constipation.

Kimchi has the effect of preventing obesity, lowering blood pressure, preventing cancer and inhibiting aging. In particular, the rich lactic acid bacteria of ripe kimchi prevents constipation and colon cancer by acting as a suit to cleanse the intestine.

On the other hand, mixing the prepared rice and vegetables to match the liver (S120) may be a step of mixing the rice and vegetables that have undergone a cooking process from washing, adding seasoning to season the liver, and roasting the seasoned rice and vegetables. .

Here, the seasoning can be added to rice and vegetables to select and mix one or more of soy sauce, salt, sugar, and sesame oil, but preferably, sesame oil having a savory taste can be added.

Therefore, by adding a seasoning to rice and vegetables as described above, the cup rice using water dumplings according to an embodiment of the present invention can add nutrition and balance to rice and vegetables, and add flavor and flavor.

The step of cooling and freezing the mixed and matched vegetable rice by mixing rice and vegetables (S130) may be a step of cooling the mixed and matched rice and vegetables in a cold storage warehouse and then transporting the frozen rice to a freezing warehouse.

At this time, the cooling temperature of the mixed and seasoned vegetable rice is made at -20 ° C to -10 ° C, and the cooled vegetable rice is transferred to a freezing warehouse and gradually lowered to a temperature of -45 ° C to -35 ° C to freeze it. I can do it.

This is for preserving the nutrients and tastes contained in vegetable rice, and cooling is for fast freezing. If freezing is performed immediately without cooling, the cracking phenomenon of frozen vegetable rice appears, and the nutrients contained in rice and vegetables This is because the taste may be lost with the disappearance.

The step of crushing the cooled and frozen vegetable rice (S140) may be a step of crushing the frozen vegetable and rice after cooling.

The step of packaging and sealing the crushed frozen vegetable rice (S150) may be a step of measuring and sealing the crushed vegetables and rice.

By sealing the vegetables and rice, the nutrients and tastes contained in the vegetable rice do not leak out and can be stored for a long time.

Next, the step (S200) of manufacturing and packing water dumplings may consist of preparing and mixing the material of the water dumplings, shaping them, and then packing them by increasing the weight.

Specifically, as shown in Figure 3, preparing and packing water dumplings (S200) is a step of preparing the ingredients of water dumplings including meat, vegetables, flour, starch, seasoning (S210), and screening the prepared materials Step (S220), the step of writing meat and vegetables thinly among the selected materials (S230), mixing the sliced meat and vegetables, starch, flour, seasoning (S240), forming the mixed ingredients, and then increasing them (S250), cooling and freezing the increased materials (S260), removing foreign substances from the cooled and frozen materials (S270), and packaging the materials from which the foreign substances have been removed (S280).

Here, the material of the water dumplings relative to 100% by weight of water dumplings, 26-30% by weight of meat, 25-28% by weight of wheat flour, 14-18% by weight of leek, 7-9% by weight of green onions, 4-5.55% of cabbage, soybeans Protein 3.5 ~ 4%, Onion 2 ~ 2.7%, Garlic 1.5 ~ 2%, Salt 1 ~ 1.5%, Sesame Oil 1 ~ 1.3%, Radish 1 ~ 1.2%, Starch 1 ~ 1.1%, Sugar It may contain 0.5 to 1% by weight, soy sauce 0.5 to 1% by weight, beef extract 0.3 to 0.5% by weight, pepper powder 0.05 to 0.25% by weight, ginger 0.02 to 0.25% by weight.

Preferred examples are 28.34% by weight of meat, 27.34% by weight of wheat, 16.84% by weight of leek, 8.02% by weight of leek, 5.35% by weight of cabbage, 3.74% by weight of soy protein, 2.74% by weight of onion, 2.60% by weight of garlic, relative to 100% by weight of water dumplings. Weight%, salt 1.21% by weight, sesame oil 1.20% by weight, horseradish 1.14% by weight, starch 1.03% by weight, sugar 0.53% by weight, soy sauce 0.53% by weight, beef extract 0.37% by weight, pepper powder 0.06% by weight, ginger 0.03% by weight You can.

The preferred example is an example to aid understanding, and is not limited.

First, preparing a material of water dumplings including meat, vegetables, flour, starch, and seasoning (S210) may be a step of preparing a material of water dumplings stored after wearing.

Here, the meat may be one of pork, beef, lamb, and chicken, and is preferably used as pork with good texture.

Vegetables may include one or more of leek, leek, cabbage, soy protein, onion, garlic, dried radish, ginger.

The leek is rich in sugar because it contains vitamins A and C. It has a detoxifying effect on free radicals and a smooth circulation.

Green onion contains vitamins A, C, K, and calcium, which relieves coughing and cold, and has the effect of smoothing the expectorant, sweating, and diuretic effects.

Soy protein is a condensation of pure soy protein, and is effective in improving cholesterol, suppressing various cancers such as colorectal cancer, gastrointestinal cancer, breast cancer, prostate cancer and colon cancer, suppressing oxidative action, suppressing stress, and strengthening immunity, and osteoporosis , It is also effective for menopausal syndrome.

Onions, along with vitamins and minerals such as calcium and phosphoric acid, have the effect of removing harmful substances in the blood, and have the effect of burning fat, which helps diet.

Garlic contains carbohydrate, protein, fat, vitamin B, vitamin C, calcium, iron, zinc, selenium, allicin, etc., which has an effect of improving sterilization, anticancer effect, antibacterial effect, anemia relief, and hypotension.

Dried radish is a dried radish, rich in calcium, and has a great effect in preventing osteoporosis and preventing aging.

Ginger contains diastases and proteolytic enzymes, which stimulate the secretion of digestive fluids, promote bowel movement, and treat nausea and diarrhea. In addition, since it contains ginger ingredients, which are cheap ingredients, and shogaol, it has a strong bactericidal effect against various pathogenic bacteria, especially typhoid bacteria and cholera bacteria.

Meanwhile, among the dumpling materials, meat and vegetables are prepared while being stored in a frozen state, and flour, starch, and seasoning can be prepared while being stored at room temperature.

The step of selecting the prepared ingredients (S220) may be a step of classifying foreign substances and gold pieces in the material of the water dumplings prepared with meat, vegetables, flour, starch, and seasoning.

The step of writing meat and vegetables thinly among the selected materials (S230) is a step of cutting meat and vegetables to a predetermined size among the selected materials, and preferably used at intervals of 0.5cm to 2cm.

The step of mixing the sliced meat with vegetables, starch, flour, and seasoning (S240) may be a mixing and frying step of mixing the meat, vegetables, starch, flour, and seasoning.

Here, the seasoning is an additive that enhances the taste, and may include one or more of salt, sesame oil, starch, sugar, soy sauce, beef extract, and pepper powder.

By adding seasoning, it is possible to add taste and flavor when eating food.

After molding the mixed materials, the step of increasing (S250) may be a step of sterilizing by mixing the meat, vegetables, starch, flour, and seasonings with dumpling skin to make a model and then blowing water vapor.

At this time, the model may be formed in a variety of shapes, such as a polygon in a triangle or more and characters in movies or cartoons, and is not limited.

Therefore, the water dumplings are molded as described above, so that a person who eats food can visually give pleasure.

The molded material may be increased for 5 minutes to 7 minutes at a temperature of 90 ° C to 100 ° C based on the entire molded water dumpling.

This is because the inside of the molded water dumpling is to reach a deep temperature of 72 ° C to 77 ° C, and only when the deep water temperature is reached, preservation and safety can be secured not only outside but also inside the water dumpling food. Here, safety refers to preventing a risk factor from microorganisms.

However, the above example is a preferred example, and is not necessarily limited, and only needs to reach a core temperature of 72 ° C to 77 ° C.

Therefore, depending on the presence or absence of dumpling skin, the thickness of dumpling skin, or the volume or ambient pressure of water dumpling, the temperature of steaming of the molded water dumplings may vary outside the above range, and if the core temperature is less than 72 ° C, risk factors due to microorganisms in water dumplings Is not removed, and if the core temperature exceeds 77 ° C, nutrients contained in each material of the dumpling may be lost.

The step 260 of cooling and freezing the increased materials may be a step of cooling the material of the increased water dumpling and freezing at a temperature of -30 ° C or less. This is to preserve the nutrition as well as the taste of the ingredients of the water dumplings increased by mixing.

The step of removing foreign substances from the cooled and frozen materials (S270) may be a step of secondaryly detecting and removing foreign substances and metal fragments contained in the material of the water dumpling which has been increased and frozen.

The step of packing the material from which the foreign matter has been removed (S280) may be a step of packing the water dumpling that has been subjected to the step of removing the foreign material in a box.

It is desirable to keep the water dumplings packaged in boxes refrigerated so as not to damage the food.

Next, referring to Figures 4 to 6, the step of manufacturing and packaging the sauce (S300) is to prepare the seasoning of water dumplings and frozen vegetable rice according to an embodiment of the present invention, the step of manufacturing vegetable soup S310), the manufacturing step (S320) of manufacturing the bone meal powder soup, and the step of packaging the prepared vegetable stew soup and the bone meal powder soup (S330).

First, the step (S310) of manufacturing a vegetable stew soup may be a step of manufacturing a stew soup using materials of vegetables including cabbage, carrots, and green onions.

Here, the material of the vegetable, with respect to the total 100% by weight, may include 40 to 60% by weight of cabbage, 20 to 40% by weight of carrots, 10 to 30% by weight of green onions, and preferred examples include 58% by weight of cabbage and 30% of carrots It may be weight%, par 12% by weight.

The preferred example is only an example for understanding, and is not limited.

In addition, cabbage contained in the ingredients of vegetables contains a lot of nutrients such as good vitamin K and vitamin U on the stomach, so it is effective in preventing gastritis, stomach disease, and stomach cancer.

Therefore, cup rice using water dumplings according to an embodiment of the present invention can achieve a nutritional balance.

In addition, the step (S310) of manufacturing the vegetable stuffing soup is the step of wearing the ingredients of the vegetable stuffing soup (S311), the step of writing thinly received materials (S312), the step of hot-drying the sliced materials (S313), the hot air It may include a step (S314) of improving and sorting the dried materials, and (S315) of mixing the selected materials.

Here, the step (S313) of drying the thinly sliced materials by hot air may be a step of forcibly blowing and drying the thinly sliced vegetable materials as hot air.

In addition, the means for drying the hot air may be selected from one of a tunnel dryer, a box dryer, and a spray dryer, and it is preferable to use a tunnel dryer.

On the other hand, the step (S320) of manufacturing a bone bone powder soup may be a step of preparing a powder soup using a material including bone bone powder, salt, powdered crystalline glucose, and sodium L-glutamate.

Here, the material of the skeletal powder soup includes 48 to 60% by weight of the skeletal powder, 13 to 20% by weight of salt, 9 to 17% by weight of powdered crystalline glucose, and 9 to 17% by weight of sodium L-glutamate, based on 100% by weight can do.

Preferred examples may be 59% by weight of dead bone, 18% by weight of salt, 13% by weight of powdered crystalline glucose, and 10% by weight of sodium L-glutamate.

The preferred example is only an example for understanding, and is not limited.

The ethmoid bone refers to the four leg bones of a cow and is composed of high-quality collagen protein and an excellent source of calcium. Therefore, it can overcome the summer heat of pregnant women, nursing mothers, and vulnerable people, and warm the body in cold winters.

In addition, the step (S320) of manufacturing the bone bone powder soup includes the steps of wearing the materials of the bone bone soup (S321), heating the received materials (S322), filtering the heated materials (S323), and the filtering It may include the step of concentrating the concentrated material (S324) and crushing the concentrated material by vacuum drying (S325).

Therefore, by adding the bone soup powder by the above process, the cup rice using the water dumpling according to the embodiment of the present invention includes the bone, thereby strengthening the health of pregnant women, nursing mothers, and weak people, and adding savory taste. have.

On the other hand, the step of packaging the prepared vegetable ingredients and soup bone powder soup (S330) may be a step of packing the mixed vegetable ingredients soup with hot air drying and vacuum drying to package the ground bone powder soup.

Here, it is preferable that the packaging material of the prepared vegetable soup and beef bone powder soup is made of PE. This is to prevent external air and moisture from penetrating. Therefore, it is possible to suppress microorganisms flowing from the outside.

Next, the step of packaging the prepared and packaged frozen vegetable rice, water dumplings, sauce in a cup (S400) and the step of sealing the cup of frozen vegetable rice, water dumplings, and sauce (S500) are mixed with frozen rice and frozen vegetables Packed frozen vegetable rice, meat, vegetables, seasonings, starch, flour, mixed, molded and packed water dumplings, and each packaged vegetable stuffing soup and skeletal powder soup in one cup at a time, packed and sealed. You can.

The mixing ratio of cup rice using water dumplings according to an embodiment of the present invention prepared through the above processes is 40-50% by weight of frozen vegetable rice, 40-50% by weight of water dumplings, 3 ~ 8 vegetable soup It can be made of 3% by weight, 3% by weight of bone bone soup.

Preferred examples may be 47% by weight of frozen vegetable rice, 43% by weight of water dumplings, 5% by weight of vegetable dry soup, and 5% by weight of bone meal soup, and the preferred examples are only examples to aid understanding and are not limited.

Hereinafter, examples are provided to help the understanding of the present invention, but the following examples are merely illustrative of the present invention and the scope of the present invention is not limited to the following examples.

[Example 1] Preparation of cup rice using water dumplings

Cup rice using water dumplings according to an embodiment of the present invention was prepared by using the water dumplings at the following mixing ratio.

Mixing ratio of cup rice using water dumplings material combination(%) Frozen Vegetable Rice 38 Dumplings 32 Vegetable Soup 15 Bone bone soup 15 Sum 100

[Comparative Example 1] Preparation of Kim Con Cup Rice with Kim

In Comparative Example 1, Kim Con cup rice was prepared by using seaweed, consisting of roasted wheat flour, grated flour, purified water, corn starch, oil, and sugar.

Mixing ratio of Kim Con cup rice using seaweed material combination(%) Baked wheat flour 35 Seaweed 30 Purified water 16 Corn starch 10 maintain 5 Sugar 2 Expanding agent 0.5 saline 0.5 Functional ingredients One Sum 100

[Comparative Example 2] Cup rice using gondure herbs

In Comparative Example 2, a cup rice was prepared using a gondle herb composed of gondle herbs, rice, perilla oil, and sauce.

Here, the sauce consists of minced garlic, minced onion, minced green onion, minced beef or pork, black pepper, ginger, red pepper paste, starch syrup, sugar, and plum plum.

Mixing ratio of cup rice using gondure material combination(%) rice 38 Gondle herb 30 Perilla oil 19 sauce 13 Sum 100

[Experimental Example 1] Sensory test

To inspect the product preference of cup rice using water dumplings, a survey was conducted for blinds by selecting 50 people from their 20s to 50s for customers using Narae Food Co., Ltd.

Thereafter, the inspector handed out a scoring table to each customer and measured the taste preference based on a perfect score. For each sample, various items such as sweet, salty, umami, spicy, scent, and overall preference were described, and customers were asked to score each preference.

The results are shown in Table 4 below.

Score for preference (out of 10) sweetness Salty Umami incense All symbols Example 1 6.2 7.5 8.5 9.0 9.8 Comparative Example 1 5.5 7.1 7.2 7.3 7.5 Comparative Example 2 6.5 7.3 7.6 8.0 8.1

Preference evaluation graph of [Example 1]

As a result of analyzing the average score of cup rice using the developed dumplings, it was confirmed that sweetness 6.2, salty taste 7.5, umami taste 8.0, and flavor 9.0 were obtained, and the overall preference was highly rated 9.8.

When looking at the results, it was confirmed that the cup rice using water dumplings did not show a lower preference than Comparative Examples 1 to 2, but rather, the preference of the rice using water dumplings was much higher.

The embodiments of the present invention have been described above with reference to the accompanying drawings, but those skilled in the art to which the present invention pertains may be implemented in other specific forms without changing the technical spirit or essential features of the present invention. You will understand. Accordingly, the embodiments described above are illustrative in all respects and not restrictive.

Claims (9)

In the method of manufacturing cup rice,
Preparing and packing frozen vegetable rice mixed with frozen rice and frozen vegetables;
Preparing and packing water dumplings;
Preparing and packaging the sauce;
The step of packaging the prepared and packaged frozen vegetable rice, water dumplings, sauce in a cup and
Sealing the frozen vegetable rice, water dumplings, sauce packed cup,
The step of manufacturing and packaging the frozen vegetable rice,
Preparing rice and vegetables;
Mixing the prepared rice and vegetables to match the liver;
Cooling and freezing the vegetable rice in which the rice and vegetables are mixed and simplified;
Crushing the cooled and frozen vegetable rice, and
Comprising the steps of packaging and sealing the crushed frozen vegetable rice,
The cooling temperature of the vegetable rice, which is a mixture of the rice and vegetables, is made at -20 ° C to -10 ° C, and the cooled vegetable rice is transferred to a freezing warehouse and gradually lowered to a temperature of -45 ° C to -35 ° C to be frozen. ,
The vegetables include green beans, peas, carrots, onions, potatoes, corn, and kimchi,
The step of manufacturing and packing the water dumplings,
Preparing ingredients of water dumplings including meat, vegetables, flour, starch, and seasoning;
Selecting the prepared materials;
Thinly using meat and vegetables among the selected materials;
Mixing the thinly sliced meat and vegetables, starch, flour, seasoning;
After molding the mixed materials, the step of increasing;
Cooling and freezing the increased materials;
Removing foreign substances from the cooled and frozen materials; and
Comprising the step of packaging the material from which the foreign matter is removed,
The vegetables,
Contains one or more of leek, green onion, cabbage, soy protein, onion, garlic, dried radish, ginger,
The seasoning,
Salt, sesame oil, starch, sugar, soy sauce, beef extract, pepper powder,
After molding the mixed materials, the step of increasing,
A method of manufacturing cup rice using water dumplings, characterized in that it is increased for 5 minutes to 7 minutes at a temperature of 90 ° C to 100 ° C.
delete delete According to claim 1,
The water dumplings,
For 100% by weight of water dumplings, 26 to 30% by weight of meat, 25 to 28% by weight of flour, 14 to 18% by weight of leek, 7 to 9% by weight of leek, 4 to 5.55% by weight of cabbage, 3.5 to 4% by weight of soy protein , Onion 2 ~ 2.7%, Garlic 1.5 ~ 2%, Salt 1 ~ 1.5%, Sesame oil 1 ~ 1.3%, Radish 1 ~ 1.2%, Starch 1 ~ 1.1%, Sugar 0.5 ~ 1%, 0.5 ~ 1% by weight of soy sauce, 0.3 ~ 0.5% by weight of beef extract, 0.05 ~ 0.25% by weight of pepper powder, and 0.02 ~ 0.25% by weight of ginger.
According to claim 1,
The step of manufacturing and packaging the sauce,
Preparing vegetable soup;
Preparing a bone bone soup and
Method for manufacturing cup rice using water dumplings comprising the step of packaging the prepared vegetable soup and the bone meal soup
The method of claim 5,
The manufacturing step of the vegetable soup,
Wearing the ingredients of the vegetable soup;
Thinly wearing the stocked materials;
Hot-drying the thinly sliced materials;
Weighing and sorting the hot air dried materials, and
And mixing the selected materials,
The ingredients of the vegetable soup,
Method for manufacturing cup rice using water dumplings, characterized by including cabbage, carrots, and green onions
The method of claim 5,
The step of preparing the bone meal soup,
Wearing the ingredients of the bone bone soup;
Heating the stocked materials;
Filtering the heated materials;
Concentrating the filtered materials and
And crushing the concentrated materials by vacuum drying,
The material of the bone meal soup,
A method for producing cup rice using water dumplings, characterized by comprising bone-bone powder, salt, powdered crystalline glucose, and sodium L-glutamate.
The method of claim 5,
The vegetable soup,
A method of manufacturing cup rice using water dumplings, characterized in that it contains 40 to 60% by weight of cabbage, 20 to 40% by weight of carrots, and 10 to 30% by weight of cabbage with respect to 100% by weight of the whole.
The method of claim 5,
The bone powder soup,
Using water dumplings, characterized in that it contains 48 to 60% by weight of the dead bone powder, 13 to 20% by weight of salt, 9 to 17% by weight of powdered crystalline glucose, and 9 to 17% by weight of sodium L-glutamate, based on 100% by weight of the total How to make cup rice

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