KR102211875B1 - Preparation method of rice comprising Cirsium setidens and potato - Google Patents

Abstract

The present invention relates to a method of manufacturing a gondre potato rice in which the pretreated gondre sprouts, potatoes, and other subsidiary materials are mixed, and the gondre potato rice prepared by the method of the present invention has an effect of improving both taste and nutritional properties.

Description

Preparation method of rice comprising Cirsium setidens and potato}

The present invention relates to a method of manufacturing gondre potato rice in which gondre sprouts, potatoes, and other subsidiary materials are mixed.

Gondre ( Cirsium setidens ) is a traditional food in Gangwon-do, which has a unique flavor, softness and aroma, and is known to be effective in preventing adult diseases due to its high amounts of carbohydrates, protein, calcium, and vitamin A. Gondre is a special product of Jeongseon and Pyeongchang, Gangwon-do, and is collected every May. The young sprouts of Gondre can be cooked in a variety of ways, such as boiled and eaten with herbs, pickles, tempura, or wrapped in raw wraps.

On the other hand, in Korea, where rice is the staple food, side dishes are made with various ingredients and eaten with rice to compensate for nutrients that are likely to be insufficient, or cooked or mixed with rice by mixing various herbs and ingredients. Culture has developed, and the gondre sprouts above are also widely used as ingredients for namulbap or bibimbap.

Conventionally, various methods of making gondre sprouts have been known. In general, the washed gondre sprouts are boiled in boiling water or mixed with subsidiary materials and fried, and then put together when cooking rice.

However, gondre rice using raw vegetables has a problem that is not often encountered because the time when gondre sprouts are collected is short, and when using dried gondre herbs, the cooking process is complicated, and some of the active ingredients contained in gondre are lost. In addition, as described above, gondre herbs can partially compensate for the nutrients lacking in rice, but since the addition of gondre herbs cannot provide balanced nutrition, it is easy to cook and improves palatability. Development is still required.

Korean Patent Registration No. 10-0589649 Republic of Korea Patent Publication No. 10-2018-0117001

It is an object of the present invention to provide a method of manufacturing gondre potato rice with improved palatability and nutritional properties by using pretreated gondre, potatoes, and other subsidiary materials to facilitate cooking.

In order to achieve the object of the present invention, the present invention comprises the steps of: (1) mixing washed rice, pre-treated gondre, pre-treated potatoes, and subsidiary materials into a pot; And (2) adding purified water to the mixture, mixing, and heating the mixture to cook rice and steam it.

In one embodiment of the present invention, the pre-treated gondre comprises the steps of: (a) washing and drying the gondre and cutting it; (b) keeping in mind after opening the cut gondre; And (c) is prepared by a pretreatment method comprising the step of repeating the step (b) once more. In one embodiment of the present invention, the gondre of step (a) may be a leaf or stem of freshly collected gondre or may be thawed after freezing. The cutting length may be determined in consideration of the efficiency of the subsequent pretreatment process or the preference of the gondrebab, and in an embodiment of the present invention, it is preferable to cut to a length of 2 to 4 cm. The roasting process of step (b) may be performed using a roasting pot, and the roasting time may be determined differently depending on the temperature. In one embodiment of the present invention, the abrasion process is preferably performed for 10 to 15 minutes at 180 to 200 ℃, but is not limited thereto. In one embodiment of the present invention, the mindfulness of step (b) is a step of rubbing the gondre that has undergone the abrasion process to keep it in mind, and may be performed using a mindfulness device.

In one embodiment of the present invention, the pre-treated potato comprises the steps of: (a) slicing the peeled potato after washing into a dice having a size of 5 to 10 mm; (b) boiling the minced potatoes in salt-treated (1-2%) water at 80-100° C. for 7-10 minutes; And (c) is prepared by a pretreatment method comprising the step of drying the potato. In one embodiment of the present invention, the abrasion process of step (c) is preferably performed at 150 to 180° C. for 7 to 10 minutes, but is not limited thereto.

In one embodiment of the present invention, the subsidiary material may be used without particular limitation as long as it is a food material that enhances nutrition and preference of gondre potato rice, for example, yellow pollack, ogapisoon, arbor, bean sprouts, carrots, shiitake mushrooms, zucchini, sweet pumpkin , Dates, chestnuts, pine nuts, etc. can be used. In one embodiment of the present invention, the subsidiary material may include yellow pollen, and the yellow pollen is prepared by preparing naturally dried yellow pollen distributed in the market to remove non-edible parts such as head, tail, body bones, and fins, and trim It may be dried and minced yellow pollack powder.

In one embodiment of the present invention, the washed rice, pre-treated gondre, pre-treated potato and subsidiary materials added in step (1) of the gondre potato rice manufacturing method are added and mixed in a weight ratio of 1:0.05:0.25:0.015. It is preferable in terms of preference.

In one embodiment of the present invention, purified water added in step (2) of the method for producing gondre potato rice may be added and mixed in an amount of 80 to 120 parts by weight based on 100 parts by weight of the mixture.

In one embodiment of the present invention, the process of cooking rice in step (2) of the method for producing gondre potato rice includes covering the pot of the pot and heating it at a temperature of 90 to 120°C for 15 to 30 minutes.

In addition, the present invention provides a gondre potato rice prepared by the method for producing gondre potato rice.

The present invention has the effect of providing gondre rice with improved palatability and nutritional properties at the same time due to the pretreatment of gondre and potato.

Hereinafter, the present invention will be described in more detail by examples. The following examples are only for describing the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited to these examples.

Example 1. Preparation of gondre potato rice of the present invention

1-1. Preparation of ingredients

(One) Gondrenaline Pretreatment

Gondrenamul grown in Gangwon-do was purchased, washed in clean water, and then steamed. The dried gondrenamul was cut into a length of 2~4cm, put in a roasting pot heated at 180℃, roasted for 10 minutes, and then put in a memorial pot and mixed for 5 minutes. On the gondre sprouts, which had been kept in mind, the above-mentioned roasting and keeping in mind were performed again.

As a result of performing pretreatment by variously controlling the temperature, time, and frequency of the roasting process, the present inventors confirmed that the preference is deteriorated, such as when the temperature is set too high or when the roasting process is performed three or more times, the characteristic flavor of gondre disappears, Accordingly, the above conditions were determined as optimal conditions.

In addition, it is preferable that the gondre sprouts provided in the gondre sprouts are sliced into 2 to 4 cm in length.If the gondre sprouts are provided in a size smaller than 2 cm, the bitter taste increases due to the increase in the surface area of the gondre sprouts. This is because there is a problem in that nutrients are lost, and on the contrary, when provided in a size larger than 4cm, the miscibility and flavor of gondrebab are poor.

(2) Potato pretreatment

Potatoes grown in Gangwon-do were purchased, washed with clean water, dried, and peeled. Using a shredder, the potatoes were shredded into dice with a diameter of 5 mm. The potatoes cut in the form of dice were boiled for 8 minutes in salt-treated (1.5%) water at 100°C and washed. Then, it was placed in a roasting pot heated to 160°C and dried after performing the roasting process for 5 minutes.

In general, when potatoes are used for rice, potato rice is prepared by putting raw potatoes or lightly poached potatoes together with rice, or by mixing cooked potatoes with finished rice. In the manufacturing method of the present invention, potatoes including a roasting process By going through the pre-treatment step of, the taste of potatoes was improved and the taste of the potato was improved, so that it could match well with gondre.

(3) Preparation of subsidiary materials

In this example, among the ingredients used as a subsidiary material of gondrebab, yellow pollack powder was used as a subsidiary material.

Commercially available yellow pollack was purchased, the head and tail were cut off, the body was soaked in water for a while, and the bones and fins were removed. After drying the body of the yellow pollack, it was minced to prepare a yellow pollen powder.

1-2. Manufacture of gondre potato rice

To 200 g of washed rice, 10 g of the pretreated gondrenamul, 5 g of pretreated potatoes, and 3 g of yellow pollen powder were added and mixed. The present inventors experimented by mixing the ingredients of the gondre potato rice according to the present invention in various ratios, and as a result of the experiment, rice, the pretreated gondre sprouts, the pretreated potato and the subsidiary material are added in a weight ratio of 1:0.05:0.25:0.015 and mixed. Preference such as and flavor was also confirmed to be the most desirable in terms of taste.

After 260 g of purified water was added to the mixture and mixed, the lid of the pot was covered and heated at 100°C for 25 minutes to cook rice, followed by steaming at a temperature of about 50-60°C for 10 minutes to complete Gondre potato rice.

Example 2. Sensory evaluation

For 30 men and women in their 20s to 50s, the satisfaction with the gondre potato rice of Examples and Comparative Examples was evaluated, and the evaluation method was based on a 5-point scale for 5 items of appearance, taste, aroma, texture and overall preference. It evaluated (1 point: very dislike, 3 points: average, 5 points: very good), and the average score was shown in Tables 1 to 3.

2-1. Gondrenamul Sensory evaluation according to pretreatment

Gondre potato rice prepared according to Example 1 using the gondre potato rice prepared according to Example 1 as a comparative example using the gondre potato rice prepared from a material pretreated by not going through the roasting and keeping in mind process in the gondre sprout pretreatment process of Example 1-1, or by varying the conditions and the number of times. Compared (Table 1).

[Comparative Example 1] is a gondre potato rice made using gondre sprouts that have not been subjected to a roasting and mindful process.

[Comparative Example 2] is a gondre potato rice made using gondre sprouts performed at 150°C for 10 minutes in the roasting process of Example 1-1.

[Comparative Example 3] is a gondre potato rice made using gondre sprouts performed at 150° C. for 5 minutes in the roasting process of Example 1-1.

[Comparative Example 4] is a gondre potato rice made using gondre sprouts obtained by performing the roasting process of Example 1-1 at 100°C for 10 minutes.

[Comparative Example 5] is a gondre potato rice made using gondre sprouts in which the same roasting and remembering process as in Example 1-1 is performed only once.

[Comparative Example 6] is a gondre potato rice made using gondre sprouts subjected to the same roasting and remembering process as in Example 1-1 three times.

Exterior flavor incense Texture Overall preference Example 1 3.53 3.71 3.78 3.89 4.00 Comparative Example 1 3.66 3.01 3.32 2.98 2.83 Comparative Example 2 3.57 3.68 3.34 3.60 3.39 Comparative Example 3 3.64 3.71 3.25 3.07 3.44 Comparative Example 4 3.42 3.69 3.45 3.31 3.86 Comparative Example 5 3.27 3.57 3.41 3.13 3.36 Comparative Example 6 3.51 3.64 3.35 3.07 3.37

As can be seen from the above results, it was found that the roasting process according to the present invention has an effect of improving the overall acceptability, including aroma and texture of gondre potato rice.

2-2. Sensory evaluation according to potato pretreatment

In the potato pretreatment process of Example 1-1, gondre potato rice made using potatoes that have not undergone the roasting process after the blanching process (Comparative Example 7), and gondre potato rice made using potatoes that have undergone only the roasting process without the roasting process (Comparative Example 8) was compared with the gondre potato rice prepared according to Example 1 (Table 2).

Exterior flavor incense Texture Overall preference Example 1 3.57 3.73 3.70 3.92 4.01 Comparative Example 7 3.51 3.69 3.32 2.98 3.11 Comparative Example 8 3.59 3.70 3.74 3.80 3.79

As can be seen from the above results, it can be seen that the pretreatment process of potatoes according to the present invention has an effect of improving the overall acceptability of gondre potato rice.

2-3. Sensory evaluation according to the mixing ratio of materials

Gondre potato rice prepared by varying the mixing ratio of the ingredients of Example 1-2 (rice, pretreated gondre sprouts, pretreated potato, and subsidiary material) as a comparative example was compared with gondre potato rice prepared according to Example 1 (Table 3).

[Comparative Example 9] is a gondre potato rice prepared by mixing rice, pretreated gondre sprouts, pre-treated potatoes, and subsidiary materials in a weight ratio of 1:0.02:0.27:0.02.

[Comparative Example 10] is a gondre potato rice prepared by mixing rice, pretreated gondre sprouts, pre-treated potatoes, and subsidiary materials in a weight ratio of 1:0.04:0.27:0.02.

[Comparative Example 11] is a gondre potato rice prepared by mixing rice, pretreated gondre sprouts, pre-treated potatoes, and subsidiary materials in a weight ratio of 1:0.03:0.26:0.02.

[Comparative Example 12] is a gondre potato rice prepared by mixing rice, pretreated gondre sprouts, pre-treated potatoes, and subsidiary materials at a weight ratio of 1:0.03:0.28:0.02.

[Comparative Example 13] is a gondre potato rice prepared by mixing rice, pretreated gondre sprouts, pre-treated potatoes, and subsidiary materials in a weight ratio of 1:0.03:0.72:0.01.

[Comparative Example 14] is a gondre potato rice prepared by mixing rice, pretreated gondre sprouts, pre-treated potatoes and subsidiary materials in a weight ratio of 1:0.03:0.27:0.03.

Exterior flavor incense Texture Overall preference Example 1 3.53 3.61 3.78 3.83 4.03 Comparative Example 9 3.56 3.51 3.32 3.78 3.73 Comparative Example 10 3.54 3.58 3.34 3.79 3.89 Comparative Example 11 3.34 3.71 3.75 3.37 3.54 Comparative Example 12 3.32 3.62 3.63 3.41 3.61 Comparative Example 13 3.27 3.57 3.51 3.81 3.46 Comparative Example 14 3.61 3.64 3.45 3.80 3.71

As can be seen from the above results, it can be confirmed that the overall preference of the gondre potato rice according to the present invention in which the washed rice, the pretreated gondre, the pretreated potato, and the subsidiary material are mixed in a weight ratio of 1:0.05:0.25:0.015 is the best. there was.

As described above, specific parts of the present invention have been described in detail, and it is obvious that these specific techniques are only preferred embodiments and are not intended to limit the scope of the present invention to those of ordinary skill in the art.

Therefore, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (7)

Putting the washed rice, pre-treated gondre, pre-treated potatoes, and subsidiary materials in a pot and mixing them; And adding purified water to the mixture, mixing, and heating to cook rice and steam it.
The pretreated gondre may include the steps of: (a) washing and drying the gondre and cutting it into 2-4 cm lengths; (b) keeping in mind after roasting the cut gondre at 180° C. for 10 minutes; And (c) repeating the step (b) once more, characterized in that it is prepared by a pretreatment method,
The pre-treated potatoes may include: (a) slicing the peeled potatoes into 5 to 10 mm dice after washing; (b) boiling the cut potatoes in salted water at 100° C. for 8 minutes; And (c) characterized in that it is prepared by a pretreatment method comprising the step of roasting the potatoes at 160 ℃ for 5 minutes,
The washed rice, pretreated gondre, pretreated potatoes, and subsidiary materials are mixed in a weight ratio of 1:0.05:0.25:0.015,
The purified water is characterized in that it is mixed in a ratio of 80 to 120 parts by weight based on 100 parts by weight of the mixture,
The manufacturing method of gondre potato rice. delete delete The method of claim 1,
The subsidiary material is a method for producing gondre potato rice, characterized in that it contains yellow pollack powder. delete delete Gondre potato rice prepared according to the method of claim 1 or 4.