KR20100037668A

KR20100037668A - Manufacturing method of pottage

Info

Publication number: KR20100037668A
Application number: KR1020080096873A
Authority: KR
Inventors: 윤효미
Original assignee: 윤효미
Priority date: 2008-10-02
Filing date: 2008-10-02
Publication date: 2010-04-12

Abstract

PURPOSE: A method of manufacturing porridge is freeze-dried is provided to reduce cooking time while improving flavor of the porridge by rapidly and promptly boiling the porridge after making the porridge with steamed rice. CONSTITUTION: A method of manufacturing porridge includes a step for manufacturing steamed rice by heat-drying the steamed rice after steaming the rice. A hot wind-drying process of the steamed rice is performed for 4 ~ 8 hours in 40 ~ 100°C. A supplementary material which is vegetable, fruit, seafood or grain is pulverized. The dried and steam rice is mixed with the crushed supplementary materials. A mixture is boiled with water. The boiled mixture is manufactured to a block shape.

Description

Manufacturing method of porridge {Manufacturing method of pottage}

The present invention relates to a method for manufacturing porridge, and relates to a method for producing a variety of porridge containing rice, such as abalone porridge, vegetable porridge, seafood porridge, mushroom porridge, red bean porridge, pumpkin porridge.

It is our own dead food, and it has a variety of uses, such as health food, food, health food, therapeutic food and baby food.

It contains most of the dead rice as a raw material, and its physical properties are important enough to determine the quality of porridge.

There are several types of instant foods that are currently commercialized, most of which are boiled and eaten only by boiling water.

In general, the type of rice can be identified by using a powder of crushed dead alpasized rice, which has a long cooking time of the dead type, and the grains of rice grains are mostly cracked. It is very different from the boiled porridge.

In this regard, examples of a method for preparing porridge including rice as a raw material include boiling rice soaked as it is and boiling it with other ingredients to freeze-dry it, swelling the rice in a hot water bath instead of hot water. Immersing some surfaces for gelatinization and then washing them in cold water and rapidly freezing them to mix porridge with them to make porridge, crushing cooked rice and freeze-drying it with crushed ingredients and water Can be.

Although various methods for producing porridge have been developed, there is a lack in sufficiently reproducing the taste of boiling porridge directly at home, and the main factor is considered to be the property of rice included in the raw material.

In one embodiment of the present invention to provide a method for producing a lyophilized porridge that can reproduce the taste of boiling porridge on the fly.

In addition, one embodiment of the present invention is to provide a method for producing good porridge in both the case of pouring boiled water and eating or heating to boil because of excellent hydrophobicity.

In one embodiment of the present invention can provide a taste of boiled porridge immediately at home, increase the flavor of spreading, plasticization, delicious flavor, maintain a soft texture and reduce the cooking time of the production of porridge Provide a method.

In one embodiment of the present invention, in the production method of porridge comprising rice as a raw material, and at least one subsidiary material selected from grains, vegetables, fruits, seafood, and meat other than rice, It provides a method for producing porridge comprising the step of manufacturing hot air dried steamed rice by hot air drying the cooked rice. At this time, hot air drying of the cooked rice may be performed for 4 to 8 hours at 40 to 100 ℃.

In one embodiment of the present invention provides a method for producing porridge in the form of a freeze-dried block, which includes the steps of increasing the rice, hot-air dried steamed rice to produce hot-air dried steamed rice; Slicing or crushing the submaterial; Blending the hot-air dried steamed rice with the sliced or ground submaterial; Mixing the blend and water to boil; And preparing the boiled blend into a lyophilized block.

In the method of manufacturing the lyophilized block-type porridge, the step of pretreatment may be carried out by steaming, blanching or cooking method before slicing or grinding the submaterial.

If necessary, seasonings may be added in the step of blending the hot-air dried steamed rice with the sliced or ground submaterial.

In the method of producing a lyophilized block-type porridge according to an embodiment of the present invention, the step of pulverizing the subsidiary material may be performed by a method of pulverizing about the size of the rice grains.

In the method of producing a lyophilized block type porridge according to an embodiment of the present invention, the step of mixing the mixture and water to boil may be mixed so that water is 200 to 500 parts by weight based on 100 parts by weight of the blend content.

In the method of producing a lyophilized block form porridge according to one embodiment of the present invention, the step of mixing the mixture and water to boil may be performed by boiling for 5 to 15 minutes to start boiling.

Another embodiment of the present invention provides a method for preparing porridge in a form of eating after heating, which includes: steaming rice and hot-air drying the steamed rice to produce hot-air dried steamed rice; Steaming and freeze-drying the rice to prepare lyophilized rice; Slicing or crushing the submaterial; And combining the hot air dried steamed rice with the lyophilized steamed rice and ground subsidiary material.

In the preferred method for producing a post-heated porridge according to one embodiment of the present invention, hot-air dried steamed rice and freeze-dried steamed rice may be combined in a 1: 3 weight ratio based on the total rice raw material.

In the method for producing a post-heated porridge according to one embodiment of the present invention, the submaterial may be pretreated by a method of steaming, blanching, or cooking before slicing or pulverizing the material.

In addition, the submaterial may be sliced or pulverized and then dried by a lyophilization method or a hot air drying method.

In the case of a particular submaterial, the submaterial may be increased, pulverized and lyophilized.

In addition, in the method for producing a post-heated porridge according to one embodiment of the present invention, seasonings may be added in the step of combining hot-air dried steamed rice, freeze-dried steamed rice, and pulverized subsidiary materials.

According to the exemplary embodiment of the present invention, the cooked rice is hot-air dried and then made into a freeze-dried block in the form of a raw material, or prepared by post-heating, and when eaten, it is possible to sufficiently reproduce the taste boiled porridge immediately. In addition, the present invention provides a method for preparing porridge, which can increase the spreading, plasticizing, and flavorful taste, maintains a soft texture, and shortens cooking time.

Hereinafter, the present invention will be described in detail.

There are several types of ready-to-eat dead meals that are currently commercialized, and they can be divided into two types: boiling and eating and boiling water.

As most of the dead rice is prepared as a raw material, the rice can be changed to various physical properties depending on the processing method, and this change in physical properties has a great effect on the texture of the final porridge.

In this regard, the method for producing porridge of the present invention commonly includes rice as a raw material, and a method for producing porridge including at least one subsidiary material selected from grains, vegetables, fruits, seafood, and meat other than rice. In order to provide a, in particular, by increasing the rice, and hot-air dried steamed rice provides a method for producing porridge comprising the step of producing hot-air dried steamed rice.

In this way, when the rice is cooked and the cooked rice is hot-air-dried and then porridge is produced using the steamed rice, the soft and delicious taste and plasticity are increased as compared to freeze-dried or hot-air-dried rice, or freeze-dried after boiling the rice. As a result, the spreading feeling felt in the mouth when eating well and can express the taste of the porridge boiled immediately.

The method of increasing the rice is not particularly limited, and it will be understood that rice, usually called water, is steamed with steam or a pressure cooker.

When hot-air drying the cooked rice hot air drying conditions may be preferably performed for 4 to 8 hours at 40 to 100 ℃ in consideration of the deterioration or reduced taste.

On the other hand above and below the rice may be understood as a variety of rice, such as non-glutinous rice, glutinous rice, brown rice, and may be particularly cultivated in a pesticide-free or organic form in consideration of baby food.

In this way, the porridge may be prepared by using hot air-dried rice and mixed with various subsidiary materials. Subsidiary materials in the above and the following descriptions are not particularly limited, and various pores used in the manufacture of porridge or baby food in the art are not particularly limited. Of course, grains, vegetables, fruits, seafood and meat may include all.

As a first embodiment of the method of manufacturing porridge using hot-air-dried rice after cooking, an example of a method of preparing porridge in a edible form by pouring boiled water will be described in detail.

In one embodiment of the present invention specifically provides a method for producing porridge processed in the form of frozen blocks in the form of pour boiled water to eat, specifically, by steaming the rice, hot air drying the cooked rice Preparing dried steamed rice; Slicing or crushing the submaterial; Blending the dried cooked rice and the sliced or ground submaterial; Mixing the blend and water to boil; And preparing the boiled blend into a lyophilized block.

The submaterial may further be subjected to a pretreatment step depending on the properties of the material, where pretreatment may include all of cooking, cooking or blanching.

For example, in the case of subsidiary materials that are less spreadable at the time of boiling, for example, abalone, conch, soybeans, etc. may be increased, and in the case of subsidiary materials that may be deteriorated in taste or color, for example, ingredients such as burdock or carrots may be blended. It may be desirable to call it.

Subsidiary materials, which have not been subjected to pretreatment or not, are sliced or pulverized and then steamed and blended with hot-air-dried rice. It may be desirable to.

In addition, seasonings can be added to increase the degree of preference at the material mixing stage.

Then, the mixture is boiled by mixing water with the blended raw material. At this time, the blending amount of water with respect to 100 parts by weight of the blended raw material is mixed to 200 to 500 parts by weight in terms of forming the concentration of the porridge and the density of the block. May be advantageous.

Since the characteristics of the taste and density may be improved by adjusting the boiling time, it may be preferable to start boiling by mixing the mixture and water and boil for 5 to 15 minutes.

The mixing ratio of the cooked hot air-dried rice and the subsidiary materials may be adjusted according to the composition of the subsidiary materials and the type of porridge to be provided.

When the heating is completed as described above can be prepared in the form of a freeze-dried block according to the conventional method after cooling, the cooled porridge blend is poured into a mold to a certain size and then minus 10 to minus 20 ℃ for 4 to 12 hours. Rapid freeze drying can be formed into blocks.

The lyophilized block thus obtained may be distributed by packing one by one and packing two or three by one.

Pour dead boiled water in the form of these lyophilized blocks and you can eat right away within 3 minutes.

On the other hand, as a second embodiment of the method of manufacturing the porridge of the present invention provides a method for producing porridge (hereinafter referred to as "post-heated porridge") that can be eaten with heating, a specific manufacturing method As an example of the step of increasing the rice, hot-air dried steamed rice to produce a dried steamed rice; Steaming rice and freeze-drying to prepare lyophilized cooked rice; Slicing or crushing the submaterial; And combining the dried cooked rice and the lyophilized cooked rice and the sliced or ground submaterial.

In the production of the post-heated porridge, dried steamed rice and lyophilized steamed rice are mixed, which is preferable in terms of saving taste and spreading. It is most preferable that the mixing ratio of the preferred dried steamed rice and lyophilized steamed rice is 1: 2 weight ratio.

As in the case of the lyophilized block form, in the preparation of the post-heated porridge, the subsidiary material may be pretreated before cooking by a method of increasing the quantity, by blanching, or by cooking. It is preferable to carry out the drying step.

As described above, in the case of materials with poor spreadability, it is preferable to increase the weight after grinding, and further, the freeze drying may be more improved than the hot air drying.

For example, it may be desirable to add subsidiary materials such as abalone, turban shell, soybean, etc., and then slice or grind and freeze-dried.

In addition, vegetables and the like may be mixed and then mixed in the form of a pulverized powder, and some vegetables may be further increased after grinding and then dried.

The hot-air dried cooked rice, the freeze-dried cooked rice and the pulverized subsidiary materials thus obtained may be blended in a predetermined amount to be commercialized as a post-heated porridge in a conventional manner.

The post-heating dead consumer thus obtained can pour water directly and boil within 3 minutes to eat, or eat by heating using a microwave oven or the like.

At this time, the amount of water may be suitable to 500 to 1,000 parts by weight per 100 parts by weight of porridge.

Examples of the production of various types of porridge using the method of preparing porridge according to the first and second embodiments of the present invention are as follows. .

(1) abalone porridge

① Freeze-dried block type

Abalone, conch, pesticide-free rice, beans, dried shiitake mushrooms, dried kelp and onions were prepared as raw materials.

Abalone used both internal organs and flesh, and sora only used flesh.

First, pesticide-free rice was soaked in water, washed, and then steamed at 100 ° C. for 1 hour using an autoclave. Then, it was transferred to a hot air dryer and hot air dried at 80 ° C. for 8 hours to prepare rice with hot air dried.

Separately, abalone was prepared by steaming the intestines and flesh at 100 ° C. for 30 minutes and then slicing.

In addition, the flesh of the seashell was prepared by steaming at 100 ℃ for 30 minutes and then sliced.

Soybeans (black and white) were ground by blanching at 100 ° C. for 4 minutes.

Dried shiitake mushrooms, dried kelp and onions were ground in a grinder.

The size of the raw material at the time of slicing is about 1cm, and in the case of the pulverized product, it was crushed evenly so as to be about the size of rice grains.

The hot-air dried cooked rice and subsidiary materials thus prepared were blended in the mixing ratio as shown in Table 1 below, and 500 cc of water was added thereto to boil at 100 ° C., which began to boil for 10 minutes.

Then, after cooling at room temperature, it was packed into a 20-g block-shaped molding die, and the mold was put into a freeze-drying system and molded into a freeze-dried block at 10 to 20 ℃.

② After-heated porridge type

The raw material was prepared as in ①, and hot air dried steamed rice was prepared in the same manner.

Meanwhile, freeze-dried rice was prepared by freeze-drying the non-glutinous rice.

Abalone and turban shell was prepared in the same manner as in ①, sliced, and lyophilized.

Beans were cooked in the same manner as in ①, then ground and lyophilized.

Dried shiitake mushrooms and onions were ground and then hot air dried.

Dried kelp was ground.

The hot-air dried cooked rice, lyophilized cooked rice and each subsidiary pulverized powder prepared as described above were combined in the same ratio as described in Table 1 below, and then packaged according to the amount to prepare a post-heated porridge. However, in the description of the following Table 1, the mixing ratio of hot air-dried cooked rice and freeze-dried cooked rice is 1: 2.

Post-heat porridge (g) Lyophilized block type porridge (g) abalone One 2 conch 5 11 Rice 30 68 bean 5 11 Shiitake mushrooms 2 4 Kelp One 2 onion One 2

(2) vegetable porridge

① Freeze-dried block type

Pesticide free rice, green beans, shiitake mushrooms, burdock, carrot, onion, cabbage and dried kelp were prepared as raw materials.

Pesticide-free non-glutinous rice was prepared as hot air dried steamed rice in the same manner as in the preparation of (1) abalone porridge.

Mung beans were prepared by grinding, burdock was prepared by cutting, and cabbage was prepared by cutting.

Mung beans were prepared by steaming and pulverizing as in the method for treating soybeans in the preparation of (1) abalone porridge.

Dried shiitake mushrooms, onions, cabbage and kelp were ground.

Burdock and carrots were blended and ground.

Substances were added to the prepared hot air dried cooked rice at the mixing ratio of the following Table 2, and then poured and boiled 500 cc of water.

After cooling, the process of preparing a freeze-dried block is the same as the preparation of the freeze-dried block of (1) abalone porridge.

② After-heated porridge type

Mung beans were crushed and dried, and dried shiitake mushrooms, onions, cabbage, and kelp were crushed and dried by hot air.

Burdock and carrots were steamed and ground.

The hot-air dried cooked rice, lyophilized cooked rice and each subsidiary pulverized powder prepared as described above were combined in the same ratio as described in Table 2, and then packaged according to the amount to prepare a post-heated porridge. However, in the description of the following Table 2, the mixing ratio of hot air dried steamed rice and freeze dried steamed rice is 1: 2.

Post-heat porridge (g) Lyophilized block type porridge (g) Pesticide free rice 25 57 green gram 10 22 Shiitake mushrooms 4 9 burdock 2 4 carrot One 2 onion One 2 cabbage One 2 Kelp One 2

(3) Seafood porridge

① Freeze-dried block type

Pesticide-free non-glutinous rice, north fish, octopus and dried shrimp, dried seaweed, dried kelp and onions were prepared as raw materials.

The north fish was crushed and prepared.

Dried shrimp was also prepared by grinding.

Octopus was steamed, sliced and lyophilized.

Dry seaweed was ground.

Dried kelp and onions were also ground.

Substances were added to the prepared hot air dried cooked rice at the mixing ratio of the following Table 3, and then poured and poured into 500cc of water.

② After-heated porridge type

Northern and dried shrimps were ground.

Octopus was steamed, ground and lyophilized.

Dried seaweed and dried kelp were ground.

Onions were ground and then hot air dried.

The hot-air dried cooked rice, lyophilized cooked rice and each subsidiary pulverized product prepared as described above were combined in the same ratio as described in Table 3 below, and then packaged according to the amount to prepare a post-heated porridge. However, in the description of the following Table 3, the mixing ratio of hot air-dried cooked rice and freeze-dried cooked rice is 1: 2.

Post-heat porridge (g) Lyophilized block type porridge (g) North 5 12 octopus 2 4 shrimp 2 4 Seaweed 2 4 Pesticide free rice 32 72 Kelp One 2 onion One 2

(4) mushroom porridge

① Freeze-dried block type

Pesticide-free non-glutinous rice, shiitake mushrooms, matsutake mushrooms, oyster mushrooms, octopus, kelp, shrimp and onions were prepared as raw materials.

Shiitake, Pleurotus eryngii and Pleurotus eryngii were prepared by grinding.

Octopus was steamed, sliced, and lyophilized.

Kelp, dried shrimp and onion were ground.

Substances were added to the prepared hot air dried cooked rice at the mixing ratio of the following Table 4, and then poured and poured into 500cc of water.

② After-heated porridge type

Shiitake mushroom, Pleurotus eryngii and Pleurotus pulverized mushrooms were pulverized and then hot air dried.

Octopus was steamed, ground and lyophilized.

Kelp and dried shrimps were ground and onions were ground and then dried.

The hot-air dried cooked rice, lyophilized cooked rice and each subsidiary pulverized powder prepared as described above were combined in the same ratio as described in Table 4, and then packaged according to the amount to prepare a post-heated porridge. However, in the description of the following Table 4, the mixing ratio of hot-air-dried cooked rice and freeze-dried cooked rice is 1: 2.

Post-heat porridge (g) Lyophilized block type porridge (g) Shiitake mushrooms 5 11 King Mushroom 2 5 Oyster mushroom One 2 Pesticide free rice 33 74 octopus One 2 Kelp One 2 shrimp One 2 onion One 2

(5) red bean porridge

① Freeze-dried block type

Organic glutinous rice, red beans and organic sugar were prepared as raw materials.

After washing the organic glutinous rice was cooked in a pressure cooker for 1 hour and hot air dried at 80 ℃ for 4 hours to prepare a hot air dried cooked glutinous rice.

The red beans were steamed and prepared.

Steamed red beans and sugar in the prepared hot-air dried steamed glutinous rice was combined in the compounding ratio of the following Table 5 and then poured 400cc of water and boiled.

② After-heated porridge type

The raw materials were prepared as in ①, and hot air dried steamed glutinous rice was prepared in the same manner.

Meanwhile, the glutinous rice was increased and immediately freeze-dried to prepare lyophilized steamed glutinous rice.

Red beans were prepared by lyophilization.

Hot-air dried cooked glutinous rice, lyophilized cooked glutinous rice, red beans and sugar prepared as described above were formulated in the same ratio as described in Table 5, and then packaged according to the amount to prepare a post-heated porridge. However, in the following Table 5, the mixing ratio of hot air dried steamed glutinous rice and freeze-dried steamed glutinous rice is 1: 2.

Post-heat porridge (g) Lyophilized block type porridge (g) red bean 30 60 Organic Sticky Rice 18 36 Organic sugar 2 4

(6) pumpkin porridge

① Freeze-dried block type

Pumpkin powder, organic glutinous rice, red beans and organic sugar were prepared as raw materials.

Pumpkin powder is obtained by removing and peeling pumpkin seeds, cutting and lyophilizing.

After washing and soaking organic glutinous rice cooked in a pressure cooker for 1 hour and hot air dried at 80 ℃ for 4 hours to prepare a hot air dried cooked glutinous rice.

The red beans were steamed and prepared.

Zucchini powder, steamed red beans, and sugar were added to the prepared hot air dried cooked glutinous rice at the compounding ratio of the following Table 6, followed by pouring 400cc of water and boiling.

② After-heated porridge type

The red beans were steamed and lyophilized to prepare.

Hot-air dried cooked glutinous rice, lyophilized cooked glutinous rice, pumpkin powder, red beans, and sugar were prepared in the same ratio as described in the following Table 6, and then packaged according to the amount to prepare a post-heated porridge. However, in the description of the following Table 6, the mixing ratio of hot air-dried steamed glutinous rice and freeze-dried steamed glutinous rice is 1: 2.

Post-heat porridge (g) Lyophilized block type porridge (g) Pumpkin Powder 18 36 Organic Sticky Rice 27 54 red bean 3 6 Organic sugar 2 4

Claims

In the production method of porridge comprising rice as a raw material, and at least one subsidiary material selected from grains, vegetables, fruits, seafood and meat other than rice,

The method of manufacturing porridge comprising the step of increasing the rice and hot-air dried steamed rice to produce hot-air dried steamed rice.

The method of claim 1, wherein the hot air drying of the cooked rice is carried out at 40 to 100 ℃ for 4 to 8 hours.

The method of claim 1, further comprising: steaming rice and hot-air drying the cooked rice to produce hot-air dried steamed rice;

Grinding the submaterial;

Blending the dried steamed rice with the crushed submaterial;

Mixing the blend and water to boil; And

A method of making porridge comprising the step of preparing a boiled blend into a lyophilized block.

4. A method of making porridge according to claim 3, wherein the step of pretreatment is carried out by steaming, blanching or cooking in advance before grinding the submaterial.

The method for producing porridge according to claim 3, wherein the seasoning is added in the step of blending the hot air dried steamed rice with the crushed subsidiary material.

The method for preparing porridge according to claim 3, wherein the grinding of the subsidiary material is carried out by grinding the rice grain into about the same size as the grain of rice grains.

The method for preparing porridge according to claim 3, wherein the mixing and boiling of the blend with water is performed such that 50 to 150 parts by weight of water is mixed with respect to 100 parts by weight of the solid content of the blend.

8. The method of claim 7, wherein the step of mixing the mixture and water to boil is carried out by boiling and starting to boil for 5 to 15 minutes.

Steaming and freeze-drying the rice to prepare lyophilized rice;

Grinding the submaterial; And

A method for producing porridge comprising the step of combining dried steamed rice, freeze-dried steamed rice and ground subsidiary material.

10. The method of claim 9, wherein the hot-dried cooked rice and the freeze-dried cooked rice are blended in a 1: 2 weight ratio based on the total rice raw material.

10. The method for producing porridge according to claim 9, wherein the submaterial is pretreated by a method of steaming, blanching, or cooking before slicing or grinding.

The method for producing porridge according to claim 9 or 11, wherein the step of drying the freeze-drying or hot-air drying is performed after the submaterial is sliced or pulverized.

10. The method for preparing porridge according to claim 9, wherein the submaterial is increased, pulverized and lyophilized.

10. The method for preparing porridge according to claim 9, wherein the seasoning is added in the step of combining hot air dried steamed rice, freeze dried steamed rice, and ground subsidiary material.