KR20090132258A - Method for producing instant lyophilized porridge - Google Patents

Abstract

PURPOSE: A method for manufacturing the instant freeze-dried juk is provided to allow it to be stored for a long time without the change of color, taste, perfume and nutrition and to improve rapid restoration. CONSTITUTION: A method for manufacturing the instant freeze-dried juk comprises the steps of gelatinizing grain in water to cook juk; filling the juk in a molding frame, and freezing it at -25°C~-15°C in a freeze dryer with cooling it under the condition that the time passing the freezing point is 2~6 hours; freeze-drying the frozen juk at a pressure of at a pressure of 0.1~4 torr and at a temperature of 30°C~45°C to make the freeze-dried juk having the water content of 1~5%; and packing the freeze-dried juk.

Description

Method for producing instant lyophilized porridge {Method for producing instant lyophilized porridge}

The present invention relates to a method for preparing instant freeze dried porridge. More specifically, the present invention comprises the steps of preparing the porridge by gelatinization by adding water 4 to 6 times the weight of rice in the rice; After the die filling the mold to cool the time passing through the freezing point is more than 2 hours, freezing treatment for 6 to 36 hours at -25 ℃ to -15 ℃; Lyophilizing the frozen porridge with a vacuum degree of 0.1 to 4 torr and 30 ° C to 45 ° C to prepare a lyophilized porridge having a water content of 1 to 5%; And relates to a method for producing instant porridge comprising the step of packaging the lyophilized porridge and instant lyophilized porridge prepared according to the method.

In recent years, as the dietary development changes, most eating habits tend to prefer convenience foods, and thus many convenience foods are processed. Therefore, our traditional food, porridge, has been developed and marketed to provide convenience and warm it in a microwave or container.

Bamboo porridge is a liquid food made by pouring water of darang into grains such as rice, barley, crude, and boiling until it is broken for a long time and the starch is completely deluxe. The main ingredient of the dead is grain, but by adding other food ingredients, the flavor is renewed, and the functions are also varied depending on the type. Above all, it can be said that it is a representative traditional food that brings emotional meaning to our dead people. It is known that there are more than 120 kinds of traditional porridges based on rice, depending on the ingredients added. As a substitute for breakfast for the recent busy office workers who have been widely used in our diet as a staple food with rice, the consumption of calories is 30 ~ 50 kcal per 100g. The market size of porridge is estimated to be about 35 billion won in 2006, and it is increasing by 5 ~ 6 billion won every year. As a result of surveying commercial bamboo products recently, 10 food companies have abalone, pine nut, red bean porridge, green tea porridge, seafood porridge, sweet pumpkin porridge, It produces about 40 kinds of porridge products such as black rice porridge and samgye porridge. These products are made up of half of powder products and liquid porridge products, and mainly 60% of bamboo products using seeds such as sesame seeds and pine nuts, and vegetables such as pumpkin, and the rest are abalone, ginseng, and green tea porridge with emphasis on functionality. . However, most of these products can be eaten by adding water to boil again or reheating in a fluid state.

After cooking, the dried porridge may be easily hydrated by preparing a porous porridge using a vacuum freeze-drying technique. However, depending on the method of freeze-drying, the size and shape of the porous is different, which will have a significant effect on the recovery speed of freeze-dried rice. The most important element of a lyophilized rice product is that it must be hydrated and restored quickly when hot water is poured into the product.

Therefore, the present inventors studied to prepare an instant freeze-dried porridge, which can be easily eaten anytime and anywhere with hot water, supplemented with the disadvantages of existing commercial porridge, and the appearance and flavor of the cooked porridge are maintained and can exhibit the maximum resilience in the shortest time. The present invention was completed by developing a method for preparing instant freeze dried porridge.

It is therefore an object of the present invention to provide a method for preparing instant lyophilized porridge and instant lyophilized porridge prepared according to the method.

In order to achieve the above object, the present invention

(a) adding 4 to 6 times the weight of rice to water in rice to prepare rice porridge;

(b) the step of freezing for 6 to 36 hours at -25 ° C to -15 ° C in a freeze dryer, while cooling the time to pass through the freezing point after filling the die mold;

(c) lyophilizing the frozen porridge at a vacuum degree of 0.1 to 4 torr and 30 ° C to 45 ° C to prepare a lyophilized porridge having a water content of 1 to 5%; And

(d) provides a method for producing an instant freeze dried porridge comprising the step of packaging the lyophilized porridge.

In addition, the present invention provides an instant freeze-dried rice prepared by the above production method.

Hereinafter, the content of the present invention will be described in more detail.

The present invention relates to a novel process for producing instant lyophilized porridge. The instant lyophilized porridge of the present invention has an appropriate level of mechanical properties to facilitate storage and distribution, and has a freezing point during the freeze-drying process in order to have a good flavor and texture with good rehydration ability. While cooling so that the passage time is 2 hours or more, it is characterized by freezing and drying for 6 to 36 hours at -25 ℃ to -15 ℃.

More specifically, the method for producing instant freeze dried porridge of the present invention

(a) adding 4 to 6 times the weight of rice to water in rice to prepare rice porridge;

(b) the step of freezing for 6 to 36 hours at -25 ° C to -15 ° C in a freeze dryer, while cooling the time to pass through the freezing point after filling the die mold;

(c) lyophilizing the frozen porridge at a vacuum degree of 0.1 to 4 torr and 30 ° C to 45 ° C to prepare a lyophilized porridge having a water content of 1 to 5%; And

(d) packing the lyophilized porridge.

In step (a), 4 to 6 times the water weight of rice is added to rice to make porridge. The method of gelatinization may use a method conventionally used in the art, for example, heating water to a boiling point (about 100 ° C. at normal pressure), and then continuously decreasing the intensity of heating for 10 to 30 minutes. It can be gelatinized by the method of heating.

In addition to rice, a variety of grains that can be consumed in addition to rice may be used alone or in combination. For example, red beans, green beans, beans, crude, barley, etc. may be used, but preferably rice may be used. Can be. Grains used for the production of porridge may be washed before gelatinization, or may be used to increase the grain according to conventional methods.

In addition, as subsidiary materials other than grains, vegetables, seafood, meat, mushrooms, and the like may be further included and gelatinized. Subsidiary materials are usually selected and washed vegetables, seafood, meat and mushrooms used for porridge, and can be cut and blanched according to the characteristics of the raw material. The blanching process has the advantage of preventing the color change of the material, making the color more vivid, and pre-boiling to improve the texture at the time of restoration. Vegetables, seafood, meat and mushrooms that can be used as subsidiary materials include, but are not limited to, beef, pork, chicken, leeks, carrots, onions, abalone, shellfish, radish, chard, purslane, spinach, wasabi, buttercups, mallow, Sesame seeds, hemp, jujube, chestnut, perilla, pine nuts, acorns, ginger, hodo, oysters, mussels, matsutake mushrooms, mushrooms may be included.

In order to prevent browning of the prepared dead component and to reduce the destruction of nutrients, it can be cooled to 20 to 30 ° C. according to a conventional cooling method.

In step (b), the dies prepared in step (a) are filled in a mold and cooled so that the time passing through the freezing point is 2 hours or more, and frozen at -25 ° C to -15 ° C for 6 to 36 hours in a freeze dryer. Process.

In the freeze treatment for freeze drying, the kill passes through the freezing point (0 ° C. at normal pressure), which affects the resilience of the kill depending on the passing time at the freezing point. As the freezing temperature is increased, the cooling rate is lowered (slow freezing), and thus the transit time at the freezing point is increased, thereby forming a uniform porous structure having large pores (see FIG. 5). Therefore, freeze-dried white rice porridge should have a gentle freezing in order to have a fast resilience, and the optimum temperature and time setting according to the size of the product becomes important because the freezing temperature and freezing time have a great effect on the pore formation of the tissue. In the present invention, the freezing treatment at -20 ℃ to have a time passing through the freezing point of about 2.5 hours, it can be confirmed that the porridge prepared according to this method has an excellent effect on its properties, resilience and sensuality there was.

The passage time at the freezing point depends on the cooling rate, and the cooling rate is affected by the difference between the sample and the ambient temperature, so it is possible to adjust the temperature when the freezing device is adjustable. Preferably the passing time at the freezing point is at least 2 hours, more preferably 2 hours to 6 hours, even more preferably 4 hours to 6 hours. If the transit time is less than 2 hours, the effect of slowly freezing cannot be obtained and the sensory performance deteriorates. The upper limit of the transit time is not particularly limited but may be appropriately adjusted in terms of economical efficiency.

In step (c), the frozen porridge is lyophilized at a vacuum degree of 0.1 to 4 torr and 30 to 45 ° C to prepare a lyophilized porridge having a water content of 1 to 5%.

If the salinity or sugar content of the frozen porridge is high, there may be an effect on moisture content, but in general, 1 to 5% is suitable to allow stable storage during the storage period, and the drying time is approximately 24 to 36 hours. This takes

Freeze drying is generally obtained by sublimation, which freezes the material and lowers the partial pressure of the water vapor to directly vaporize the ice. Lowering the partial pressure here means lowering the pressure below the triple point of water (6 mbar or 4.6 Torr). Under low pressure, water in the form of ice does not turn into a liquid by supplying thermal energy, but rather sublimates directly into water vapor. Since sublimed ice crystals leave a space, the dried material contains a myriad of cracks, so it is easy to absorb moisture and is fully restored upon re-hydration.

In step (d), the lyophilized porridge is packed.

The lyophilized porridge completed through the above process is packaged in one or two or more, which may be a conventional packaging method.

By adding 100-400 ml of boiling water to the prepared block porridge, you can enjoy the desired porridge. Only the ready-to-eat dead water (more than 30 ℃) prepared by the above method can be eaten immediately after about 1 minute to 3 minutes, so it is easy to cook. This is possible.

On the other hand, the present invention provides an instant freeze dried porridge prepared according to the above production method. The freeze-dried porridge according to the present invention can be stored for a long time in a state in which there is no change in flavor and nutrition such as color, taste, and flavor, and has high resilience in a short time.

As described above, the instant lyophilized porridge production method of the present invention can be stored for a long time in the state of no change in flavor and nutrition, such as color, taste, flavor, etc., can be produced porridge having a high recovery in a short time have. Therefore, if the instant freeze-dried porridge of the present invention and the dead hot water prepared according to the method can be provided simply a new porridge that can be eaten anywhere anytime.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

< Example  1>

White rice porridge  Produce

Rice used in this experiment (Muan in Jeonnam) was purchased at the mart and stored in the refrigerator used. After immersing rice at 20 ^o C for 1 hour, water was removed and 5 times of water was added to the rice as it was. 20 minutes) cooled to room temperature. To freeze-dry it, put 100g each in a plastic tray (53 × 69 × 30mm, Shinwon Plastic), and then freeze it first at -20 ^o C, -40 ^o C, and -70 ^o C, respectively. (Freeze dryer: Samwon, Korea, 1.0 millitorr, dried at 60 ^° C.).

< Example  2>

White rice porridge  Physical properties

<2-1> White rice porridge  Internal temperature change measurement

The internal temperature change during the freezing process of white rice porridge was measured by HOBOU12 4-external channel outdoor / Industrial data logger (Onset computer corporation).

As a result, as shown in Figure 1, the temperature of the white rice porridge in the freezing process was found to reach the cooling temperatures of -20 ℃, -40 ℃ and -70 ℃ after about 5 to 10 hours, the freezing point When the time passing through the phosphorus 0 ℃ cooled to -20 ℃, -40 ℃ and -70 ℃, it was found that it took 2.5 hours, 1.5 hours and 1 hour, respectively.

<2-2> Sign Language Restoration ( Rehydration Test ) Measure

In order to investigate the recovery rate of white rice porridge according to the freezing temperature, about 5 g of each white rice porridge prepared in Example 1 was put into a stainless steel net and continuously rehydrated at a temperature of 30 ^o C and 50 ^o C. After the weight was measured over time to investigate the rehydration characteristics. Namely, the sample weight after re-hydration and the weight after drying minus the absorbed amount per gram were expressed as:% recovery rate (% sample weight after restoration-sample weight before restoration) / sample weight before restoration × 100.

As a result, as shown in Figure 5, both the 30 ℃ and 50 ℃ white rice porridge freeze dried at -20 ℃ dried than -40 ℃ and -70 ℃ can be seen that the excellent hydration restoreability compared to the white rice porridge dried. there was. In particular, the white rice porridge freeze-dried at -20 ° C was not much better in rehydration temperature when the rehydration temperature was 30 ° C than the white rice freeze-dried at -40 ° C, but 1.5 when the rehydration temperature was 50 ° C. Over twice as good. The rehydration time peaked at approximately 1 to 3 minutes.

<2-3> lyophilized White rice porridge  Texture

Mechanical texture measurement that influenced the texture was repeated as 10 times using a Rheometer (Compac-100, Sun scientific, Co., Japan) and measured as an average value. The measurement conditions of the rheometer were 25.00 mm, sample width 20.00 mm, sample depth 20.00 mm, critical diameter 0.01 cm ³ , load cell 10.00 kg, and table speed 60.00 mm / min.

As a result, as shown in Table 1 below, the white rice porridge freeze-dried at -20 ° C. had a lower strength and yield point than the white rice porridge freeze-dried at -40 ° C., but the hardness was the highest and overall excellent mechanical properties. It can be seen that there will be no problems in the organization and storage, distribution, etc. of the product.

sample Mechanical properties Strength (g / cm ² ) Hardness (g / cm ² ) Yield Point (g / cm ² ) -20 ℃ 7402.62 51694.25 735.00 -40 ℃ 8064.70 46242.55 1028.00 -70 ℃ 4500.90 19740.80 392.00

<2-4> sensory test

Each white rice porridge prepared in Example 1 was subjected to a sensory test for appearance and texture of palatability. The sensory test was performed by 10-point scale palatability test (large value, higher palatability) for 10 trained individuals. The results are shown in Table 2 below.

sample Exterior Texture -20 ℃ 8.05 ± 0.21 8.80 ± 0.22 -40 ℃ 7.98 ± 0.19 6.21 ± 0.18 -70 ℃ 4.76 ± 0.20 4.50 ± 0.28

In the case of porridge frozen at -70 ℃, the grains of rice of porridge had low restoring ability, and the quality of rice grains was poor, and the quality of rice grains decreased. It was good to chew.

<2-5> Appearance and Microscopic  Organization verification

The appearance and tissue of each porridge prepared in Example 1 were observed using naked eye or microscope (SEM).

As a result, as shown in Figures 3 to 5, the dead appearance produced by freezing at -20 ℃ is smooth and uniform (FIG. 3 and 4) as the temperature is lower, the appearance becomes rough and coarse. In addition, as a result of SEM observation, as the freezing temperature was high, it was found that a uniform porous structure with large pores was formed, and as the freezing temperature was low, a uniform porous structure with small pores was formed (FIG. 5). Pore formation of these tissues was thought to affect the hydration stability of lyophilized porridge.

< Example  3>

Freezing point  Confirmation of sign language restoration by passing time

Through Example 2, the freeze-dried rice lyophilized at -20 ° C. over 2 hours was found to have excellent hydration restoration properties. The effect was confirmed.

To this end, porridge prepared by freezing-drying and then lyophilized as in Example 1 and prepared as in Example 1, when frozen to -20 ℃ placed in a refrigerator adjusted to 0 ℃ for 4 hours The porridge prepared by adjusting the freezing point passing time to 4 hours was prepared.

For each porridge prepared above, hydration restorability was measured as in Example <2-2>.

As a result, as shown in Fig. 6, it was found that both the hydration restorability measured at 30 ° C. and the hydration restorability measured at 50 ° C. had better hydration restoration properties with 4 hours of freezing point passing time. .

The instant lyophilized porridge of the present invention can be stored for a long period of time without change in flavor and nutrition such as color, taste, flavor, etc., and can produce porridge having high recoverability in a short time. Therefore, if the instant freeze-dried porridge of the present invention and the dead hot water prepared according to the method can be provided simply a new porridge that can be eaten anywhere anytime.

Figure 1 is a measurement of the internal temperature change of the sample with time at -20 ℃ (A), -40 ℃ (B) and -70 ℃ (C).

Figure 2 shows the results of measuring the hydration recovery after lyophilization of the bamboo frozen at -20 ℃ (A), -40 ℃ (B) and -70 ℃ (C). (A: Hydration restoration at 30 ℃ , B: Hydration Restoration at 50 ° C)

Figure 3 shows the surface after lyophilization of porridge frozen at -20 ° C (A), -40 ° C (B) and -70 ° C (C).

Figure 4 shows the surface after lyophilization of the porridge frozen at -20 ° C (A), -40 ° C (B) and -70 ° C (C).

Figure 5 shows the SEM after lyophilization of porridge frozen at -20 ° C (A), -40 ° C (B) and -70 ° C (C).

Figure 6 shows the result of measuring the hydration recoverability after lyophilization of the porridge frozen at -20 ℃ to allow the freezing point passing time of 2.5 hours and 4 hours. (A: Hydration restoration at 30 ℃, B: 50 Hydration Restoration at ℃)

Claims (5)

(a) adding 4 to 6 times the weight of the grain water to the grain to prepare the porridge; (b) the step of freezing for 6 to 36 hours at -25 ° C to -15 ° C in a freeze dryer, while cooling the time to pass through the freezing point after filling the die mold; (c) lyophilizing the frozen porridge at a vacuum degree of 0.1 to 4 torr and 30 ° C to 45 ° C to prepare a lyophilized porridge having a water content of 1 to 5%; And (D) a method for producing an instant freeze dried porridge comprising the step of packaging the lyophilized porridge. The method of claim 1, wherein the grain is selected from the group consisting of rice, red beans, green beans, beans, crude, barley. According to claim 1, wherein the step (a) is beef, pork, chicken, leeks, carrots, onions, abalone, shellfish, radish, chard, purslane, spinach, wasabi, buttercups, mallow, sesame, hemp, jujube, chestnuts , Perilla, pine nuts, acorns, ginger, hoe, oysters, mussels, pine mushrooms, mushrooms, mushrooms, characterized in that it further comprises a sub ingredient. The method of claim 1 wherein the time to pass the freezing point is 2 to 6 hours. Instant freeze dried porridge prepared by the method of any one of claims 1 to 4.

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