KR20010048217A - Vagetables composition for instant Bibimbab - Google Patents
Vagetables composition for instant Bibimbab Download PDFInfo
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- KR20010048217A KR20010048217A KR1019990052808A KR19990052808A KR20010048217A KR 20010048217 A KR20010048217 A KR 20010048217A KR 1019990052808 A KR1019990052808 A KR 1019990052808A KR 19990052808 A KR19990052808 A KR 19990052808A KR 20010048217 A KR20010048217 A KR 20010048217A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
Abstract
Description
본 발명은 즉석 비빔밥용 야채 조성물에 관한 것이다. 더욱 상세하게는, 본 발명은 장기간 저장하여도 조직감이 우수한 즉석 비빔밥용 야채 조성물에 관한 것이다.The present invention relates to a vegetable composition for instant bibimbap. More specifically, the present invention relates to a vegetable composition for instant bibimbap excellent in texture even after long-term storage.
사회의 핵가족화 추세와 소득증대를 위한 맞벌이부부의 증가에 따라 소비자들은 음식조리에 있어서 편이성을 요구하게 되었다. 또한 건강에 대한 관심이 나날이 높아져 천연소재의 간편 식품에 대한 관심도 점차 높아져 가고 있는 추세이다.As the society's nuclear family trend and the increase of dual-earner couples for income increase, consumers demand convenience in food cooking. In addition, the interest in health is increasing day by day, the interest in simple food of natural materials is also gradually increasing.
비빔밥은 가히 한국의 음식을 대표할 수 있는 메뉴로써 잘 알려져 있으나 이를 간편식으로하여 상업적인 제품으로 하기에는 그에 맞는 야채류의 저장성 확보와 천연소재 그 자체의 조직감을 유지하는데 어려움을 가지고 있었던 것이 식품제조업계의 현실이다. 상업적인 제품으로써 저장기간을 확보하기 위해서는 살균공정, 특히 열수에 의한 가압가열살균이 필수적이나 이러한 공정 중 발생할 수 있는 야채류의 변색, 조직감의 저하 등의 문제를 해결해야 하는 어려움이 있었다.Bibimbap is well known as a menu that can represent Korean food, but it was difficult to secure the shelf life of vegetables and maintain the texture of natural materials in order to make it a commercial product. to be. In order to secure the shelf life as a commercial product, sterilization process, in particular, pressurized heating sterilization by hot water is essential, but there is a difficulty in solving problems such as discoloration of vegetables and deterioration of texture.
본 발명자들은 상기와 같은 문제점을 해결하기 위한 방법으로 제품의 pH를 낮추어 기존의 살균강도(가압가열 살균의 경우 F0-value는 4이상)보다 낮은 살균강도(F0-value는 1)를 가지는 공정을 적용하여 기존의 가압가열살균 제품과 동일한 저장기간을 확보하면서도 품질의 저하를 막을 수 있는 방법을 제공하고자 하였다. 그러나 상기와 같이 pH를 낮추어 저장기간을 확보하는 방법에는 전통적인 식품저장방법인 초절임이 있으나 이러한 경우에는 초산 등의 산미료 그 자체가 신맛을 강하게 내는 관계로 제품의 품질을 유지하기가 곤란하였다. 본 발명자들은 pH조절제가 유기산의 복합체로써 신맛은 내지 않으면서 저장기간을 연장시키고 또한 상기 기술한 바와 같은 살균공정상 품질의 저하요소를 극복할 수 있음을 확인하고 본 발명을 완성하였다.The present inventors have a lower sterilization strength (F 0 -value is 1) than the conventional sterilization strength (F 0 -value is 4 or more in the case of pressurized heating sterilization) by lowering the pH of the product as a method for solving the above problems. By applying the process, we tried to provide a method to prevent the deterioration of quality while securing the same shelf life as the existing autoclave products. However, there is a method of securing a storage period by lowering the pH as described above, but it is difficult to maintain the quality of the product because acidic acid such as acetic acid itself has a strong sour taste. The present inventors have completed the present invention by confirming that the pH adjusting agent is a complex of organic acid, which can extend the storage period without the sour taste and also overcome the degradation factor of the sterilization process as described above.
따라서, 본 발명의 목적은 장기간 저장하여도 조직감이 우수한 즉석 비빔밥용 야채 조성물을 제공함에 있다. 본 발명의 다른 목적은 상기 즉석 비빔밥용 야채 조성물의 제조방법을 제공함에 있다.Accordingly, an object of the present invention is to provide an instant bibimbap vegetable composition excellent in texture even after long-term storage. Another object of the present invention to provide a method for producing the instant vegetable composition for bibimbap.
본 발명의 상기 목적은 콩나물, 당근, 도라지, 표고버섯은 블렌칭하고 청포묵은 적당한 길이로 절단한 후 pH 조절제와 식염으로 조미하여 본 발명 즉석 비빔밥용 야채 조성물을 제조하고 이를 NY/PET/CPP(Nylon/Polyethylene Tenephthalate Resin/Cast Polypropylene) 재질의 포장재 파우치에 충진하고 열수로 살균하여 장기저장이 가능하도록 제조한 본 발명 즉석 비빔밥용 야채의 조직감, 색채, 부패정도를 관능검사로 조사하여 종래 초산으로 조미한 즉석 비빔밥용 야채와 비교하므로써 달성하였다.The above object of the present invention is the bean sprouts, carrots, bellflower, shiitake mushrooms are blended and cut to the appropriate length and then seasoned with a pH adjuster and salt to prepare a vegetable composition for instant bibimbap of the present invention and NY / PET / CPP (Nylon / Tethylenephthalate Resin / Cast Polypropylene) packed into the packaging pouch and sterilized with hot water to the long-term storage of the present invention prepared for the bibimbap vegetable texture, color, decay of the instant bibimbap by the sensory test and seasoned with conventional acetic acid Achieved by comparison with vegetables for instant bibimbap.
이하, 본 발명의 구성 및 작용을 설명한다.Hereinafter, the configuration and operation of the present invention.
콩나물, 당근, 도라지, 표고버섯을 블렌칭하고, 청포묵은 적당한 길이로 절단한 후 pH 조절제와 식염을 함유한 조미액으로 침지하여 조미하는 공정과 조미한 야채를 NY/PET/CPP(Nylon/Polyethylene Tenephthalate Resin/Cast Polypropylene) 재질의 포장재 파우치에 충진하고 열수로 살균하는 공정으로 본 발명 즉석 비빔밥용 야채 조성물을 제조하고 이를 포장하는 단계; 콩나물, 당근, 도라지, 표고버섯을 pH 조절제로 조미한 본 발명 즉석 비빔밥용 야채와 상기와 동일한 야채를 초산으로 처리한 비빔밥용 야채의 신맛과 기호도를 관능검사요원 30인을 대상으로 관능검사하는 단계; 콩나물, 당근, 도라지, 표고버섯을 pH 조절제로 조미한 본 발명 즉석 비빔밥용 야채, 상기 pH로 조미한 본 발명 즉석 비빔밥용 야채를 파우치에 충진 및 살균한 본 발명 즉석 비빔밥용 야채 및 상기와 동일한 야채를 초산으로 조미한 후 파우치에 충진 및 살균한 비빔밥용 야채의 조직감과 색상을 관능검사하여 비교하는 단계; 콩나물, 당근, 도라지, 표고버섯을 pH 조절제로 조미하고 파우치에 충진 및 살균한 본 발명 비빔밥용 야채, 상기와 동일한 야채를 pH 조절제로 조미한 후 가압가열살균한 비빔밥용 야채 및 상기와 동일한 야채를 초산으로 조미한 후 파우치에 충진 및 살균한 비빔밥용 야채를 장기 보관하면서 시간경과에 따른 미생물 증식을 측정하는 단계 및; 콩나물, 당근, 도라지, 표고버섯을 pH 조절제로 조미하고 파우치에 충진 및 살균한 본 발명 비빔밥용 야채류, 상기와 동일한 야채를 pH 조절제로 조미한 후 가압가열살균한 비빔밥용 야채류 및 상기와 동일한 야채를 초산으로 조미한 후 파우치에 충진 및 살균한 비빔밥용 야채류의 조직감을 조직감 분석장치인 Texture Analyzer를 이용하여 측정하고 조직감, 색상, 전체기호도에 대해 관능검사를 실시하는 단계로 구성된다.Blending bean sprouts, carrots, bellflower, and shiitake mushrooms, and cutting green pepper jelly to an appropriate length, immersing with seasoning solution containing pH adjuster and salt and seasoning vegetables and NY / PET / CPP (Nylon / Polyethylene Tenephthalate Resin) / Cast Polypropylene) to produce a packaging composition pouch of the material and sterilizing with hot water to prepare the instant bibimbap vegetable composition of the present invention and packaging it; A step of sensory evaluation on 30 people of sensory test agents sour taste and palatability of the instant bibimbap vegetable of the present invention seasoned with soybean sprouts, carrots, bellflower, shiitake mushrooms as a pH adjuster and bibimbap vegetable treated with acetic acid ; The instant bibimbap vegetable of the present invention seasoned with bean sprouts, carrots, bellflower, and shiitake mushrooms as a pH adjuster, the instant bibimbap vegetable and the same vegetables as the above-mentioned instant filling and sterilizing the instant bibimbap vegetable seasoned with the pH Seasoning with acetic acid and comparing the organoleptic test and texture of the bibimbap vegetables filled and sterilized in the pouch by sensory inspection; Bibimbap vegetables of the present invention seasoned with bean sprouts, carrots, bellflower, shiitake mushrooms with a pH adjuster, and filled and sterilized in a pouch, and the same vegetables as seasonings with a pH adjuster, and then heated and sterilized bibimbap vegetables and the same vegetables Measuring microbial growth over time while seasoning with acetic acid and storing the bibimbap vegetables filled and sterilized in pouches for a long time; Soybean sprouts, carrots, bellflower, shiitake mushrooms seasoned with a pH adjuster, the bibimbap vegetables of the present invention filled and sterilized in a pouch, the same vegetables as seasoned with a pH adjuster and then heated and sterilized bibimbap vegetables and the same vegetables After seasoning with acetic acid, the texture of the bibimbap vegetables filled and sterilized in the pouch was measured using Texture Analyzer, a texture analysis device, and sensory tests were performed on texture, color, and overall symbol.
본 발명에서 사용한 pH조절제는 정제수에 구연산(citric acid) 0.1∼1 중량%, 아디핀산(adipic acid) 0.1∼1중량%, 피틴산(phytic acid) 1∼3 중량%, 글리신(glycine) 1∼3 중량% 등의 유기산과 아미노산 혼합물을 함유시켜 제조한 것으로 pH는 2.2∼2.8가 바람직하나 가장 바람직하게는 pH 2.5이다.The pH adjusting agent used in the present invention is 0.1 to 1% by weight of citric acid, 0.1 to 1% by weight of adipic acid, 1 to 3% by weight of phytic acid, and 1 to 3% of glycine in purified water. It is prepared by containing an organic acid and amino acid mixture, such as by weight%, pH is preferably 2.2 to 2.8, most preferably pH 2.5.
상기의 구성에 의해 얻어진 본 발명 즉석 비빔밥용 야채류는 손질하는 번거러움 없고 밥위에 얹어서 즉석에서 비빔밥을 조리할 수 있다.Above Vegetables for instant bibimbap of the present invention obtained by the constitution can be cooked immediately on a rice without the hassle of grooming.
이하, 본 발명의 구체적인 방법은 실시예를 들어 상세히 설명하고자 하지만 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in detail by way of examples, but the scope of the present invention is not limited only to these examples.
실시예 1:Example 1: 본 발명 즉석 비빔밥용 야채 제조The instant vegetable preparation for instant bibimbap
제 1공정 : 야채 조미Step 1: seasoning vegetables
100℃의 정제수에 30초간 블렌칭한 콩나물 10∼30 중량%, 슬라이스 절단기(slice cutter)로 두께 약 5mm, 길이 5cm로 세절하여 100℃의 정제수에 30초간 블렌칭한 당근 5∼15 중량%, 두께 약 10mm, 길이 5cm로 세절한 청포묵 5∼15 중량%, 길이 5cm로 절단하여 100℃의 정제수에 30초간 블렌칭한 도라지 2∼10 중량%, 두께 3mm로 절단하여 100℃의 정제수에 30초간 블렌칭한 표고버섯 2∼5 중량%로 이루어지는 즉석 비빔밥용 야채류를 pH조절제 0.01∼10중량%, 식염 0.01∼10중량% 및 나머지는 물로 구성된 조미액(170 mL)에 침지하여 조미하였다. 이때, 상기 pH 조절제는 pH 2.5이며 정제수에 구연산(citric acid) 0.1∼1 중량%, 아디핀산(adipic acid) 0.1∼1중량%, 피틴산(phytic acid) 1∼3 중량%, 글리신(glycine) 1∼3 중량%의 유기산과 아미노산 혼합물을 함유시켜 제조하였다.10-30% by weight of bean sprouts blended in purified water at 100 ° C. for 30 seconds, 5-15% by weight of carrots sliced in 100 ° C. purified water for 30 seconds by cutting into 5 mm thick and 5 cm long with a slice cutter. 5 ~ 15% by weight of 10mm, 5cm long Cheongpomuk, 5cm in length, 2 ~ 10% by weight of bellflower, 30mm, and 100mm in purified water. Instant bibimbap vegetables consisting of 2 to 5% by weight of mushrooms were seasoned by immersing in a seasoning solution (170 mL) consisting of 0.01 to 10% by weight of a pH regulator, 0.01 to 10% by weight of salt, and the rest. At this time, the pH adjusting agent is pH 2.5 and 0.1 to 1% by weight of citric acid (citric acid), 0.1 to 1% by weight of adipic acid (adipic acid), 1 to 3% by weight of phytic acid (glycine) 1 Prepared by containing 3% by weight of organic acid and amino acid mixture.
제 2공정 : 조미한 야채 살균포장Second Process: Seasoned Vegetable Sterilization Packaging
제 1공정에서 조미한 야채를 NY/PET/CPP 재질의 포장재 파우치에 충진, 180℃에서 열접착하여 포장한 후 레토르트 쳄버에 옮겨 열수로 110℃에서 25분간 살균처리하였다. 이때 관내 중심온도 측정장치(Model CTF-9001, Ellab Co., Denmark)를 사용하여 측정한 F0-value는 1의 수치를 나타내었다. 그 후 상온으로 냉각시켰다.Seasoned vegetables in the first step was filled in NY / PET / CPP packaging pouch, heat-sealed packaging at 180 ℃ and then transferred to the retort chamber for 25 minutes at 110 ℃ with hot water. At this time, the F 0 -value measured using an in-center central temperature measuring apparatus (Model CTF-9001, Ellab Co., Denmark) showed a value of 1. Then cooled to room temperature.
비교 실시예 1:Comparative Example 1: 본 발명 즉석 비빔밥용 야채의 관능검사Sensory test of instant bibimbap vegetables of the present invention
본 비교 실시예에서는 상기 실시예 1의 제 1 공정에서 pH조절제로 조미한 본 발명 즉석 비빔밥용 야채인 본 발명 야채 시료 I 및 동일한 야채를 기존 식품저장방법인 초절임에 많이 사용하던 초산을 사용하여 침지액의 pH를 상기 본 발명 야채 시료(I)과 동일하게 조정하여 조미한 대조시료 I의 신맛과 기호도를 관능검사요원 30명을 대상으로 조사하고 비교하였다. 관능검사는 관능검사요원 30인에 대해 5점 척도 기호도검사(5 : 매우 신맛이 강하다, 3 : 보통이다, 1 : 매우 신맛이 약하다)로 수행하였다. 실험결과, 표 1에 나타낸 바와 같이 pH조절제가 신맛을 내지 않기 때문에 본 발명 야채 시료 I에서는 관능요원 대부분이 신맛을 느끼지 않았으며 기호도도 높았다. 이에 반해 대조시료 I에서는 신맛이 강하게 났으며 기호도가 상당히 떨어졌다. 따라서 pH 조절제는 최종 생산품의 품질에는 영향을 미치지 않음을 관능검사를 통해 확인 할 수 있었다.In the present comparative example, the vegetable sample I of the present invention, which is the instant bibimbap vegetable, seasoned with a pH adjuster in the first step of Example 1, and the same vegetable, were immersed using acetic acid, which was used for pickling, which is a conventional food storage method. The pH of the liquid was adjusted in the same manner as the vegetable sample (I) of the present invention, and the sour taste and palatability of the seasoned control sample I were investigated and compared with 30 sensory test agents. The sensory test was carried out with a 5-point palatability test (5: very sour, 3: normal, 1: very weak) for 30 sensory test personnel. As a result of the experiment, as shown in Table 1, since the pH regulator does not give a sour taste, most of the sensory agents in the vegetable sample I of the present invention did not feel sour, and the preference was high. In contrast, the control sample I had a strong sour taste and decreased in preference. Therefore, it was confirmed through the sensory test that the pH regulator does not affect the quality of the final product.
비교 실시예 2:Comparative Example 2: 본 발명 즉석 비빔밥용 야채의 조직감과 색상 관능검사The texture and color sensory test of the instant vegetable for bibimbap
상기 비교 실시예 1에서 사용한 본 발명 야채 시료 I과 실시예 1의 제 1 공정과 제 2 공정에 의해 얻은 본 발명 야채 시료 Ⅱ 및 초산을 사용하여 침지액의 pH를 실시예 1의 시료와 동일하게 조정하여 조미한 후 실시예 1의 제 2 공정으로 살균한 대조시료 Ⅱ의 조직감과 색상의 변화, 전체 기호도를 관능검사요원 30인에 대해 5점 척도 기호도검사( 5 : 매우 좋다 , 3 : 보통이다, 1 : 매우 나쁘다 )로 각각 수행하고 비교하였다. 실험결과, 표 2에 나타낸 바와 같이 본 발명 야채 시료 I의 경우 조직감, 색상 및 전체 기호도가 가장 우수하였으며 본 발명 야채 시료 Ⅱ의 경우는 본 발명 야채 시료 I 보다는 못하지만 대조시료 Ⅱ보다는 우수하였다. 특히 전체 기호도에 있어서 본 발명 야채 시료 I과 본 발명 야채 시료 Ⅱ는 대조시료 Ⅱ에 비해 월등히 우수하였다. 이는 야채가 살균공정을 거치면서 품질의 저하가 나타났음을 나타내지만 pH 조절제가 함유된 조미액으로 조미한 경우는 품질저하가 최소로 됨을 알 수 있었다.Using the vegetable sample I of the present invention used in Comparative Example 1, the vegetable sample II of the present invention obtained by the first step and the second step of Example 1, and acetic acid, the pH of the immersion liquid was the same as that of the sample of Example 1. Changes in texture, color, and overall acceptability of the control sample II sterilized by the second process of Example 1 after adjustment and seasoning were examined by the 5-point scale acceptability test for 30 sensory test personnel (5: very good, 3: normal). , 1: very bad). As a result, as shown in Table 2, the vegetable sample I of the present invention had the best texture, color, and overall acceptability, and the vegetable sample II of the present invention was better than the control sample II of the vegetable sample I of the present invention. In particular, the vegetable sample I and vegetable sample II of the present invention were significantly superior to the control sample II in the overall preference. This indicates that the quality of the vegetable was reduced as it went through the sterilization process, but when it was seasoned with a seasoning solution containing a pH adjuster, the quality deterioration was minimal.
비교 실시예 3:Comparative Example 3: 본 발명 즉석 비빔밥용 야채의 미생물 증식에 따른 저장기간Storage period according to the microbial growth of the instant bibimbap vegetable
본 비교실시예에서는 pH저하에 따른 저장기간연장 효과를 알아보기 위해서 비교실시예 2에서 얻은 본 발명 야채 시료 Ⅱ, 대조시료 Ⅱ 및 야채를 pH 조절제로 조미하는 제1공정을 거친 후 가압가열살균(F0-value 4이상)공정으로 살균한 본 발명 야채 시료 Ⅲ을 각각 30℃ 항온배양기에서 저장하면서, 식품공정 상의 미생물 시험방법인 일반세균수 측정방법에 의해 미생물 증식에 의한 시료의 변패시작 기간을 조사하여 비교하였다. 실험결과, 표 3에 나타낸 바와 같이 대조시료 Ⅱ의 경우는 6주 동안 배양 후 변패 미생물의 증식이 시작된 반면 본 발명 야채 시료 Ⅱ와 본 발명 야채시료 Ⅲ의 경우는 24주 배양 후 변패 미생물의 증식이 확인되었다. 따라서 30℃에서 본 시료의 저장기간은 대조시료에 비해 약 3 배정도 연장 됨을 알 수 있었고 본 발명 야채 시료 Ⅲ 역시 동등한 저장기간 확보가 가능함을 알 수 있었다.In the present comparative example, in order to examine the effect of extending the storage period according to the pH lowering, after the first step of seasoning the vegetable sample II, the control sample II and the vegetable of the present invention obtained in Comparative Example 2 with a pH adjuster, While storing the vegetable sample III of the present invention sterilized by F 0 -value 4) in a 30 ° C. incubator, the period of decay of the sample due to the growth of microorganisms was measured by the general bacterial count measuring method, which is a microbiological test method in the food process. Investigate and compare. As a result, as shown in Table 3, the control sample Ⅱ proliferation of the rot microorganisms after 6 weeks of culture, whereas in the vegetable sample Ⅱ of the present invention and the vegetable sample Ⅲ of the present invention the growth of rot microorganisms after 24 weeks of culture Confirmed. Therefore, the storage period of the sample at 30 ℃ can be seen to be extended by about three times as compared to the control sample and the vegetable sample III of the present invention was also able to secure an equivalent storage period.
비교 실시예 4:Comparative Example 4: 본 발명 즉석 비빔밥용 야채 각각의 조직감 분석 및 관능검사Texture analysis and sensory test of each instant vegetable for bibimbap
비교 실시예 3에서 사용한 본 발명 야채 시료 Ⅱ, 본 발명 야채 시료 Ⅲ 및 대조시료 Ⅱ의 살균 강도에 따른 제품의 품질을 알아보기 위해서 각 야채류인 콩나물, 도라지, 당근의 조직감을 조직감 분석장치인 Texture Analyzer를 이용하여 측정하였다. Texture Analyzer는 Stable Micro Systems 社의 model 명 TA-XT2의 35mmΦ/aluminium의 Cylinder Probe로 측정하였다. 실험결과, 표 4에 나타낸 바와 같이 pH 조절제를 사용하여 상대적으로 낮은 살균조건을 가지는 본 발명 야채 시료 Ⅱ가 가압가열살균한 본 발명 야채 시료 Ⅲ, 대조시료 Ⅱ 보다 조직감의 강도가 월등히 우수하였다. 또한 상기 시료를 가지고 관능검사를 실시하였다. 관능검사는 관능검사요원 30인에 대해 5점 척도 기호도검사(5 : 매우 좋다 , 3 : 보통이다, 1 : 매우 나쁘다 )로 수행하여 살균 후 제품 내용물의 야채류의 조직감과 색상의 변화, 전체 기호도를 알아보았다. 실험결과, 표 5에 나타낸 바와 같이 조직감, 색상, 전체 기호도의 모든 요소에서 살균강도가 높게 제조한 본 발명 야채 시료 Ⅲ에 비해 상대적으로 낮은 살균강도를 가지는 본 발명 야채 시료 Ⅱ가 우수함을 알 수 있었다.Texture Analyzer as a texture analysis device for texture of each vegetable such as bean sprouts, bellflower, and carrot in order to examine the product quality according to the sterilization strength of the vegetable sample II, the vegetable sample III and the control sample II of the present invention used in Comparative Example 3 Measured using. The texture analyzer was measured with a 35 mm Φ / aluminum cylinder probe of model TA-XT2 of Stable Micro Systems. As a result, as shown in Table 4, the texture of the vegetable sample II of the present invention having a relatively low sterilization condition using the pH adjuster was significantly superior in the strength of texture than the vegetable sample III and the control sample II of the present invention. In addition, the sensory test was carried out with the sample. The sensory test was carried out by a five-point scale test (5: very good, 3: normal, 1: very bad) for 30 sensory test personnel. I found out. As a result, as shown in Table 5, it was found that the vegetable sample II of the present invention having a relatively low sterilization strength was superior to the vegetable sample III of the present invention prepared with high sterilization strength in all elements of texture, color, and overall preference. .
이상, 상기 실시예와 비교실시예를 들어 설명한 바와 같이 본 발명은 콩나물, 당근, 도라지, 표고버섯과 같은 야채류를 pH조절제와 식염을 함유하는 조미액으로 조미하여 산도를 낮추므로써 야채의 조직감과 색상의 변화는 최소로 하면서 미생물 번식을 억제하여 장기 보존할 수 있는 즉석 비빔밥용 야채를 제공하는 뛰어난 효과가 있으므로 식품산업상 매우 유용한 발명인 것이다.As described above with reference to the above Examples and Comparative Examples, the present invention seasons vegetables such as bean sprouts, carrots, bellflower, and shiitake mushrooms with a seasoning solution containing a pH adjuster and a salt to reduce acidity, thereby reducing the texture and color of the vegetables. It is a very useful invention in the food industry because it has an excellent effect of providing instant bibimbap vegetables that can be preserved for a long time by minimizing microbial growth while minimizing change.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100947252B1 (en) * | 2009-06-29 | 2010-03-12 | 샬롬산업(주) | Manufacturing method of vacuum freeze dried vegetable bibimbap |
| KR100967942B1 (en) * | 2007-12-20 | 2010-07-06 | 전주비빔밥(주) | Instant bibimbab and making method |
| KR101028280B1 (en) * | 2009-04-17 | 2011-04-11 | 신신자 | method for manufacturing cold storage boiled rice with assorted mixtures |
| KR20190050213A (en) | 2017-11-02 | 2019-05-10 | 씨제이제일제당 (주) | Method for preparing bean sprout distributable at room temperature and bean sprout prepared thereby |
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| KR100895457B1 (en) * | 2008-10-15 | 2009-05-07 | 이정석 | The cheeze-ball for bibimbap and manufacturing method |
| CN103636771B (en) * | 2013-11-28 | 2014-12-31 | 华南理工大学 | Preparation method and application of dried fruit and preserved fruit fresh-keeping film coating agent |
| KR101779861B1 (en) | 2015-06-23 | 2017-09-19 | 한국식품연구원 | A manufacturing method of vagetables having extended shelf life and vagetables manufactured therefrom |
| KR101693607B1 (en) * | 2016-02-17 | 2017-01-17 | 주식회사 아워홈 | Method for preparing Soybean sprout for bibimbap |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100967942B1 (en) * | 2007-12-20 | 2010-07-06 | 전주비빔밥(주) | Instant bibimbab and making method |
| KR101028280B1 (en) * | 2009-04-17 | 2011-04-11 | 신신자 | method for manufacturing cold storage boiled rice with assorted mixtures |
| KR100947252B1 (en) * | 2009-06-29 | 2010-03-12 | 샬롬산업(주) | Manufacturing method of vacuum freeze dried vegetable bibimbap |
| KR20190050213A (en) | 2017-11-02 | 2019-05-10 | 씨제이제일제당 (주) | Method for preparing bean sprout distributable at room temperature and bean sprout prepared thereby |
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