KR20010035355A - The method for preparing instant of korea food - Google Patents

Abstract

PURPOSE: Provided is a method for preparing instant Korean style foods including various kinds of soup or pot stew with boiled rice, boiled rice with cereals, fried rice or boiled rice with assorted mixtures. The instant foods can be stored for a long time. CONSTITUTION: The instant Korean food is prepared by the steps of: (i) getting soup or pot stew by using kinds of seasonings such as kimchi, garlic, ginger, powdered red pepper and pork or anchovies as desired; (ii) putting the prepared soup or stew into a part of vinyl wrapping paper and vacuum packing the soup part by applying high-frequency; (iii) cooking kinds of rice such as boiled rice, boiled rice with cereals, fried rice or boiled rice with assorted mixtures; and then (iv) putting the prepared rice into the rest part of the vinyl and vacuum packing the rice part by applying high-frequency.

Description

The method for preparing instant of korea food}

The present invention relates to a method for producing instant Korean food. In detail, it relates to a method for manufacturing instant Korean food, which can be tasted immediately by selecting soup or stew according to consumer's preference by vacuum-packing soup or stew and rice together.

Koreans traditionally have a habit of eating soup or stew with rice, so a person who solves a meal alone in a single house or dormitory has a complicated and difficult problem from preparing ingredients to cooking soup or stew.

However, in recent years, the domestic and export volume of kimchi dipped in the factory is increasing every year according to the change of lifestyle, so it is manufactured in large quantities at the factory and supplied to consumers smoothly. The stew and the halbanbap, etc. can be conveniently sampled, but the inconvenience of having to buy the stew and rice separately, and the stew is not a variety, especially the kind of soup has not been dare to buy at the supermarket.

Korean Patent Publication Nos. 97-6121 No. 97-5902 and 95-9180 are methods for preparing dried kimchi particles and Korean Patent Publication No. 97-61101 for kimchi, such as methods for preparing kimchi. The present invention relates to a method for extending the preservability of kimchi, and Korean Patent Publication No. 96-9715 discloses Jeongbaekmi, washing with water, dancing in water, and then cooking in boiling sugar solution to adjust the water content to 65-85%. And the frozen rice was thawed and thawed to change the structure of maltized starch, and then vacuum-freeze dried to provide excellent recovery and sticky instant milling,

The prior art as described above has a problem that can not be immediately sampled Korean food mainly made of various soups or stew.

In order to solve the above problems, the present invention is a vacuum-packed kimchi stew or various kinds of soup and then vacuum-packed rice or fried rice in a portion and put it in boiling water or put it in a microwave oven as a vacuum-packed product with soup or soup. Or it is to provide a method of manufacturing instant Korean food that can taste the stew and rice together.

1 vacuum packaging bean sprouts of the present invention

2 bibimbap vacuum packaging of the present invention

Fig. 3 fried rice vacuum packaging of the present invention

Figure 4 Doenjang stew vacuum packaging of the present invention

In order to achieve the object as described above, the present invention is put in accordance with the consumer's taste, such as kimchi and garlic and ginger, red pepper powder, green onions, such as stew or soup ingredients, pork or anchovy in accordance with the consumer's preference And a first vacuum packaging process for high frequency vacuum packaging of the soup or stew in a portion of a plastic bag, and preparing rice, and then adding rice, gospel rice or bibimbap to a portion of the soup or stew in a plastic bag. The present invention relates to a method for processing ready-to-serve Korean food, which is composed of a secondary vacuum packaging process which is processed and packaged by applying high frequency.

Soup or stew used in the present invention is made of kimchi stew, soybean paste stew, Seolleongtang, bone bone soup, haejangguk, seaweed soup, etc. according to the taste of the tasters and tastes, rice is a general rice, multi-grain rice, barley rice, fried rice, etc. It can be made and tasted.

Plastic packaging used in the present invention in the form of a bag first put a soup or stew in a plastic bag under the high frequency vacuum packaging to seal the middle of the plastic bag, and then put a kind of rice using the sealed part in the middle of the high frequency Manufactured by vacuum packaging, it is convenient for distribution, and it is an instant Korean food that consumers can easily purchase at supermarkets and then simply taste it using boiling water or microwave.

The plastic bag used in the present invention is a conventional plastic bag that can be generally used for food approved by the Ministry of Health and Welfare, and uses high frequency and vacuum vinyl packaging devices that are commonly used in the food processing field.

In addition, in the present invention, only high-frequency vacuum vinyl packaging of rice or high-frequency vacuum vinyl packaging of cooked soup or stew may be separately prepared.

The present invention will be described in detail with reference to the following Examples.

Example 1

Pork or anchovies and kimchi, and then add garlic, ginger, red pepper powder, green onions and seasoning to prepare the kimchi stew ingredients, then boil at about 100 ℃ for 30 minutes to prepare kimchi stew,

The kimchi stew was put on a portion of the plastic wrapping paper, and the high frequency vacuum was packed. Then, the rice was prepared, and the rice was put into the remaining portion of the plastic wrapping paper wrapped with some kimchi stew. .

Example 2

Add doenjang and anchovy, and then add seasonings such as garlic, ginger, red pepper powder, green onion, and so on to prepare normal doenjang stew ingredients, and boil at about 100 ℃ for 30 minutes to make doenjang stew,

Doenjang stew was added to a portion of the plastic wrapping paper, followed by high-frequency vacuum packaging. Then, mixed grain rice was prepared, and the rice was put into the remaining portion of the plastic packaging with some doenjang stew.

Example 3

Add beef and radish, then add seasonings such as garlic, ginger, red pepper powder, green onions, and so on to prepare the usual beef soup ingredients, then boil at about 100 ℃ for 30 minutes to make beef soup,

The beef soup was put in a portion of the plastic wrapping paper, and the high frequency vacuum packaging was made. Then, the barley rice was prepared, and the rice was put into the remaining portion of the plastic wrapping paper packed with the beef soup. .

Example 4

Lightly fry onions and beef in oil, boil the bean sprouts and spinach in water, and prepare the usual bibimbap ingredients by adding seasonings such as garlic, red pepper powder, green onion, and sesame oil.

The bibimbap material was put in a portion of the plastic wrapper, and the high-frequency vacuum packaging was made. Then, the rice was prepared. .

Experimental Example (Sensory Test)

The sensory test was performed on 20 trained sensory evaluation agents for the instant Korean food prepared by the above example. Sensory evaluation was performed on preference and the like.

Table 1

Evaluation item Symbol Incense intensity Remarks 4.0 Example 1 4.1 Example 2 4.2 4. 2 Example 3 3.9 3.8 Example 4 4.0 4.1

Sensory Score-1: Very bad, very weak

2: bad, weak

3: is normal

4: good, strong

As a result of the sensory test, the instant Korean food of the present invention was found to be in harmony with the overall taste, and the strength of the sound was shown to be good.

Referring to the present invention with reference to the drawings, Figure 1 is a bean sprouts soup vacuum packaging of the present invention, Figure 2 is a bibimbap vacuum packaging of the present invention, Figure 3 is a fried rice vacuum packaging of the present invention, Figure 4 is a miso soup vacuum of the present invention The packaging is shown.

The present invention as described above is to provide a variety of traditional soups or stew, and various kinds of bibimbap and rice in a supermarket or department store so that you can simply sample

As described above, the present invention can be distributed for a long time, and consumers can easily select and purchase various soups, stew and rice, various grain rice, bibimbap, and fried rice, and simply taste them.

Claims (2)

In the process of manufacturing Korean foods, the process of making soup or stew with kimchi, garlic and ginger, red pepper powder, green onion and other ingredients, and pork or anchovies. And, the first vacuum packaging process for high-frequency vacuum packaging the soup or stew in a portion of the plastic packaging, and prepares the rice, fried rice or bibimbap, and then put rice, Gospel rice or bibimbap in a portion of the soup or stew plastic packaging Method for producing instant Korean food, characterized in that consisting of a second vacuum packaging process for packaging by applying a high frequency at the same time vacuum. In the vacuum packaging instant Korean food, a vacuum packaging instant Korean food, characterized in that the soup or stew is put on one side of the plastic packaging, rice is added to the other side.