KR19990014401A - Instant Oyster Preparation and Composition - Google Patents

Abstract

The present invention relates to an instant oyster porridge composition and a method for producing a long-term distribution at room temperature and being ingested by heating in a boiling water or microwave for 1-3 minutes. Specifically, oysters are prepared by combining oysters containing various kinds of taurine, betaine, DHA, EPA, selenium, carotenoid, and rice (white rice), which are rich in sugar, in the form of porridge used as a substitute for rice. The present invention relates to an instant oyster porridge composition and a method for increasing the utility and digestion and absorption in the human body and giving preservation and convenience. Conventionally, in the production of bamboo products which can be stored for a long time using oysters, oyster tissue softens due to high temperature and high pressure treatment during the manufacturing process of porridge, and loses its shape, or the liquid part separation of oyster and porridge is separated. Because of the difficulty of the product was difficult to commercialize. Therefore, in the present invention, the oyster tissue was treated with a protective coating, thereby improving the texture of the oysters and having excellent affinity with other raw materials, thereby completing a method and composition for producing oyster porridge with excellent product stability. More specifically, it is soaked in rice for 2-5 hours, soaked in a double pot, mixed with crushed rice and gelatinized while reinforcing starch and heating until gelatinization is achieved. To complete the gelatinization, and the oyster is coated with a protective film using a coating material such as alginic acid or carrageenan and a coating aid such as starch, CMC, skim milk powder, and then mixed with each other in a heat-resistant packaging material, sealed, and then with a retort sterilizer. Prepared by sterilization at -130 ℃ for 15-35 minutes, oysters 1-8% by weight, rice 8-15%, starch 1-5%, black 0.1-0.5%, salt 0.1-0.5% %, Oyster extract relates to 10-30% by weight, water is 55-75% by weight relates to the instant oyster porridge production method and composition.

[Annex 11 Form]

Description

Instant Oyster Preparation and Composition

The present invention relates to an instant oyster porridge and a method for preparing the same, which can be directly heated by heating in a boiling water or a microwave for 1-3 minutes. More specifically, one or two or more kinds of cereals (non-glutinous rice, glutinous rice, barley rice) may be selectively used. Oysters prepared using oysters treated with protective coating using existing porridge raw materials and several types of coating materials and coating aids were filled and sealed in a certain amount in a heat-resistant packaging material, and sterilized by a retort sterilizer. It is possible to enjoy the taste, texture and flavor, excellent appearance, can be stored for a long time at room temperature, and relates to a method and composition for producing oyster porridge that can be eaten immediately even if heated only by hot water or a short time.

Conventionally, the main raw material of porridge is not only grains but also grains (Korean patent publication 96-6799), seaweed (Korean patent publication 97-9621), edible snails (95-26397), shrimp (Korean patent publication 96-20798), Crab meat (Korean Patent Publication 96-6798), Jujube (Korean Patent Publication 94-18040), Dried Persimmon (Korean Patent Publication 97-9616), Perilla (Korean Patent Publication 95-7713), Ogok (Korean Patent Publication 94-13386) It is characterized by the fact that these raw materials are simply added.

Rice (white rice), our stock, is rich in sugar, which is a source of calories, but it is pointed out as a health problem because it is not nutritionally balanced due to lack of essential nutrients such as plant fiber, minerals and vitamins. .

Shellfish oysters, on the other hand, are rich in glycogen, which is lacking in general fish, as much as 5% and contain a variety of amino acids such as taurine, betaine, DHA, EPA, selenium, and carotenoid. It is reported. Conventionally, oysters are mainly used in the form of raw food, and as a processing method, they remain in a form of lower processing such as drying, fermentation, canning, or freezing, and the shelf life of these products is also very low.

Meanwhile, it is a food that has been used as a substitute for rice in our country since ancient times, and it has the effect of controlling internal organ function, quenching thirst, improving constitution and strengthening physical strength, and it is also effective in diuresis and weight loss. It is a food that helps.

Accordingly, the present inventors have come up with an instant oyster porridge composition as a product that enhances the utilization of oysters, digestion and absorption in the human body, and imparts preservation and convenience.

Difficulties in the production of porridge products that can be stored for a long time using oysters can lead to softening of the oyster tissues due to high temperature and high pressure treatment during the manufacturing process of the porridge, and loss of form or separation of the liquid parts of the oysters and porridge. Because of this, it is difficult to commercialize. Therefore, in the present invention, the oyster tissue was improved by using a coating material and a coating auxiliary material to improve the texture of the oyster and have excellent affinity with other raw materials.

Oyster porridge composition according to the invention 1-8% by weight, 5-15% by weight of rice, 1-5% by weight starch, 0.1-0.5% by weight, 0.1-0.5% by weight of salt, 10-30% by weight of oyster extract, It is characterized by consisting of 55-75% by weight of water. In addition, the manufacturing method of oyster porridge according to the present invention is completed by premixing the raw material such as starch, gum, salt, oyster extract while gelatinized by mixing with crushed rice after soaking the rice (or glutinous rice) in advance and oyster alginate Using a coating material such as carrageenan and a coating aid such as starch, CMC (carboxy methyl cellulose), or skim milk powder, the protective layer is coated on the oyster tissue, and then mixed and sealed in a heat-resistant packaging material. Sterilize for 35 minutes.

Referring to the method of producing an instant oyster porridge according to the present invention in detail.

First step: pretreatment of raw materials

Rice (or glutinous rice): Wash with water and soak in cold water for 2-5 hours.

Oyster Extract Preparation: Select raw oysters to remove this substance, put it in a blender with an appropriate amount of drinking water, crush it, transfer it to a double pot, add more drinking water, heat it for 1-2 hours, and cool it to 100 mesh. Filter to Brix 5.0 to make oyster extracts.

Oyster protective coating: 1-5% by weight of a coating material such as alginic acid or carrageenan, or 1-5% by weight of starch, CMC, skim milk powder as a coating aid to enhance texture and elasticity.

Second Process: Manufacturing Process of Porridge

Put the raw materials such as gum, salt, oyster extract (according to the first step) while putting rice (or glutinous rice) and ground rice prepared in the first step into a double pot and reinforcing starch and heating until it reaches a suitable viscosity. Mix to complete the luxury.

Third process: manufacturing process of oyster porridge

Oyster porridge is prepared by mixing the porridge prepared in the second step and the oyster coated with the protective film prepared in the first step.

4th process: filling, sealing, sterilization

The oyster porridge prepared in the third step is sealed in a predetermined amount in a heat-resistant packaging material and sterilized for 15-35 minutes at 115-130 ° C. with a retort sterilizer.

Oyster porridge prepared by the above process can be stored at room temperature for more than one year and can be eaten immediately by heating for 1-3 minutes with a boiling water or microwave.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are intended to illustrate the invention, but the scope of the invention is not limited thereto. The compositions are prepared by conventional methods and all amounts and proportions herein and in the claims are by weight unless otherwise indicated.

Example 1

First step: pretreatment of raw materials

10 kg of rice was washed with water, soaked in cold water for 2-5 hours, dehydrated using a sieve, and half of it was crushed. Oyster extract was prepared at the Brix 5.0 concentration by the above method. For the oyster's protective coating, a protective coating was coated using 3.0 kg of alginic acid and 3.0 kg of starch as a coating aid, and then immersed in 0.5M CaCl ₂ solution for 1 minute to prepare a coated oyster.

Second Process: Manufacturing Process of Porridge

Put the rice (or glutinous rice) and ground rice prepared in the first step into a double pot, heat it with 62.3kg of water and gelatinize it and heat it for 2-3 minutes by reinforcing starch 3.0kg, 500g of gum, 200g of salt, 20kg of oyster extract Raw materials such as (following the first step) were mixed and heated for 10 minutes to complete gelatinization.

Third process: manufacturing process of oyster porridge

Oyster porridge was prepared by mixing 4 kg of oyster coated with the protective film prepared in the first step and the porridge prepared in the second step.

4th process: filling, sealing, sterilization

The oyster porridge prepared in the third step was sealed in 200 g of heat-resistant packaging material and sterilized in a retort sterilizer with F ₀ 4 or more to produce a product.

Example 2-7

Example 2-7 was prepared in the same manner as in Example 1, varying the content of the composition as shown in Table 1.

Composition Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Glutinous rice coating oyster starch salt oyster extract -10.04.03.00.50.220.062.3 5.07.08.03.00.10.310.066.6 3.08.01.02.50.30.430.054.8 5.02.55.01.00.50.115.062.4 -14.02.03.00.40.525.055.1 -5.03.03.00.20.430.058.4 3.010.07.03.00.30.325.057.4

Example 8-19

In the process of treating the protective film of the oyster in the first step of Example 1, the coating material and the coating auxiliary material as shown in Table 2, and the other processes were prepared in Example 8-19 in the same manner as in Example 1. However, when alginic acid was not used as the coating material, the step of immersion in CaCl ₂ solution was omitted.

Composition Example 8 Example 9 Example 10 Example 11 Example 12 Example 13 Example 14 Example 15 Example 16 Example 17 Example 18 Example 19 Alginate carrageenan starch CMC skim milk powder 1.0-0.3-- 3.0-0.30.3- 5.0--0.82.5 -1.01.30.3- -3.0-1.0- -5.03.0-0.3 1.01.00.3-1.5 3.03.03.0-- 1.03.0-3.0- 4.01.03.0-1.5 3.03.00.3-1.0 3.03.01.51.0-

Comparative Example 1

When preparing oyster porridge, Comparative Process 1 was prepared in the same manner as in Example 1, except that the process of treating the protective film of the oyster was omitted and the raw oyster was directly used.

Sensory evaluation

Some products of Example 1 and Examples 8-19 and Comparative Examples were subjected to a sensory test on 200 college students, male and female, to evaluate the quality and the results are shown in Table 3. The 5-point grading method was applied to each evaluation item.

Evaluation item Example 1 Example 10 Example 11 Example 13 Example 14 Example 16 Example 17 Example 19 Comparative Example 1 Product stability Oyster form holding coating 4.514.223.933.56 4.474.013.823.43 4.304.324.283.62 4.364.914.723.60 4.554.434.523.84 4.224.654.733.74 4.014.724.583.20 4.634.814.843.33 1.051.01-1.27

Sensory test result

As can be seen from Table 3, the sensory properties of the oysters were coated with a protective coating (1, 10, 11, 13, 14, 16, 17, 19), compared to the comparative examples without addition, and the stability of the product. Also showed excellent.

As described in the embodiment, the manufacturing method according to the present invention improves the texture of oysters by improving the texture of oysters and improves affinity with other raw materials by treating the oyster tissues with a coating material and a coating aid. It was possible to solve the problems of conventional oyster porridge production such as oyster tissue softening due to high pressure treatment, loss of shape, and liquid part of oyster and porridge separated, resulting in poor stability. Compared to the manufacturing method to have excellent properties.

Claims (3)

In the method of making instant porridge using rice (or glutinous rice) as the main raw material, the rice is soaked for 2-5 hours and soaked in a double-pot and mixed with crushed rice. While gelatinization is completed by mixing raw materials such as gum, saline, oyster extract, etc., the oyster is coated with a protective material such as alginic acid or carrageenan, and a coating aid such as starch, CMC, skim milk powder, and then heat resistance. Method for preparing instant oyster porridge characterized in that the mixture is mixed with the packaging material and sealed and sterilized for 15-35 minutes at 115-130 ° C. using a retort sterilizer. According to claim 1, 1-8% by weight, 8-15% by weight of rice, 1-5% by weight starch, 0.1-0.5% by weight, 0.1-0.5% by weight salt, 10-30% by weight oyster extract, water 55 Instant oyster porridge manufacturing method characterized in that consisting of -75% by weight The oyster according to claim 1, wherein 1-5% by weight of a coating material, such as alginic acid or carrageenan, is used alone or in combination, and 1-5% by weight of starch, CMC, skim milk powder is used alone or in combination as a coating aid. Instant oyster porridge production method characterized in that to enhance the texture and elasticity of