KR20100113825A - Manufacturing process for raw gruel and raw gruel thereby - Google Patents
Manufacturing process for raw gruel and raw gruel thereby Download PDFInfo
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- KR20100113825A KR20100113825A KR1020090032340A KR20090032340A KR20100113825A KR 20100113825 A KR20100113825 A KR 20100113825A KR 1020090032340 A KR1020090032340 A KR 1020090032340A KR 20090032340 A KR20090032340 A KR 20090032340A KR 20100113825 A KR20100113825 A KR 20100113825A
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- South Korea
- Prior art keywords
- rice
- weight
- porridge
- parts
- retort pouch
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Classifications
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/02—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a production method of raw porridge (原 粥) to enable easy cooking of porridge in a short time in a home or restaurant, especially a specialty porridge shop, and a raw porridge produced by such a production method. The present invention is particularly characterized by reducing the fuel cost and significantly simplifying the process by converting the rice in the retort pouch to rice using a heat source used for sterilization of the raw rice, and also has high sterilization efficiency. . The raw porridge of the present invention retains such high thermal efficiency and sterilization efficiency, but achieves a high level of flavor provided by a specialty porridge shop within a shorter cooking time than conventional instant foods.
Description
The present invention relates to a production method of raw porridge (原 粥) to enable easy cooking of porridge in a short time in a home or restaurant, especially a specialty porridge shop, and a raw porridge produced by such a production method. The present invention is particularly characterized by reducing the fuel cost and dramatically simplifying the process by converting the rice in the retort pouch to rice using a heat source used for sterilization of the raw rice.
It is easy to eat dead, digestible, and can provide rich nutrition depending on the ingredients added. Due to this effect, it is used in various ways such as elderly food, baby food, etiology, simple food, appetite promotion, health care, and treatment food, and recently, it is used as an appetizer or soup, and canned or It is developed as a convenience food and sold in various kinds, and its utilization rate is increasing, such as the opening of a porridge shop.
However, the traditional method of making porridge is a problem that requires a long cooking time, such as soaking rice or rice flour in water and then boiled in water for a long time of at least 20 to 30 minutes. This long cooking time is a problem that must be stirred to prevent pressing during boiling, and the inconvenience in restaurants that must be provided to a large number of people in a relatively short time. In addition, it is pointed out that it is not easy to store for a long time due to the characteristics of the boiled and ripened porridge for a long time.
On the other hand, in recent years, in order to improve the cooking inconvenience as described above, ready-to-cook porridge prepared in a container such as plastic after being sterilized by high-temperature sterilization of cooked porridge completely including subsidiary materials is commercially available. It is then eaten after heating by a method such as an instant dead microwave oven or bath. However, despite its convenience of instant death, the freshness of the ingredients (e.g., abalone in abalone porridge), which contributes to the flavor development, has been drastically reduced as various porridge ingredients are kept mixed with each other for a long time, and thus porridge cooked directly with the ingredients. There was a problem that the flavor is significantly lower than. In addition, the additives such as preservatives added for long-term storage not only lose the original function of porridge as a supplement, a therapeutic food, etc. It is not much.
Korean Laid-Open Patent Publication No. 2005-0092299 discloses a simple cooking porridge prepared by cooking rice from rice and vacuum-packed and sterilized to solve this problem. Since the dead rice of the present invention has already been converted to rice can significantly shorten the cooking time, there is an advantage that can prevent the deterioration of the flavor even if the component and the rice is separately packaged and stored for a long time. However, the present invention has a problem that the heat source is wasted by making rice from the rice and then vacuum packing it and then sterilizing it. In other words, the heat source is consumed to cook rice from the rice, and then sterilization process, the heat source is consumed again, and the inefficiency of consuming the heat source is generated.
The present invention has been made in order to solve the above problems, by charging rice, such as rice in a retort pouch with water and performing a heating for sterilization, the heat efficiency and simple to achieve simultaneous cooking (called) and sterilization It aims to provide the manufacturing method of cooking raw porridge.
In addition, another object of the present invention is to provide a simple cooking raw rice prepared by the manufacturing method.
Simple cooking porridge production method of the present invention to achieve the object as described above,
(A) washing the main ingredients selected from the group consisting of rice, red beans, green beans and pumpkin;
(B) 25 to 60% by weight of the main material and 40 to 75% by weight of water in a retort pouch and sealing;
(C) heating the sealed retort pouch at 90-125 ° C. for 10-45 minutes; And
(D) cooling the heated retort pouch
Characterized in that it comprises a.
In addition, the heating of the step (C)
(C-1) first heating the sealed retort pouch at 90-100 ° C. for 5-20 minutes; And
(C-2) secondary heating the first heated retort pouch at 95 to 125 ° C. for 5 to 25 minutes
It includes, step (D) is
(D ') freezing the heated retort pouch
Can be.
In addition, in the method for preparing simple cooking raw porridge of the present invention, it is preferable to discharge and seal air in the retort pouch during the sealing of the step (B).
In addition, the water of the step (B) is
100 parts by weight of purified water,
2 to 5 parts by weight of radish,
1 to 3 parts by weight of kelp,
2 to 5 parts by weight of northern fish head,
0.2 to 0.5 parts by weight of salt,
0.5 to 1.5 parts by weight of carrots,
Cabbage 0.5 to 1.5 parts by weight,
0.1 to 0.5 parts by weight of sugar, and
0.5 to 1.5 parts by weight of garlic
And may include 55 to 90% by weight of seasoned water boiled for 4 to 48 hours at 95 to 100 ℃.
In addition, the rice is preferably a mixture of 50 to 65% by weight of non-glutinous rice and 35 to 50% by weight of glutinous rice.
In addition, the rice is preferably a mixture of 40 to 60% by weight of non-glutinous rice, 25 to 45% by weight of glutinous rice and 5 to 25% by weight of brown rice.
On the other hand, simple cooking raw porridge of the present invention is characterized in that it is produced by the manufacturing method.
The method of manufacturing raw porridge of the present invention can significantly improve thermal efficiency by simultaneously achieving soaking (cooking in the case of rice) and sterilization through one heating. In addition, in view of the sterilization efficiency, when considering the characteristics of the microorganisms that grow vigorously in high humidity, the sterilization efficiency can be lowered because the dried state than the state before sterilization (rice state for rice) can lower the frequency of holding microorganisms. This is high. The raw porridge of the present invention retains such high thermal efficiency and sterilization efficiency, but achieves a high level of flavor provided by a specialty porridge shop within a shorter cooking time than conventional instant foods. In addition, since the method of application is very wide, ranging from simple cooking methods to homes, restaurants, and hospitals, where it is difficult to eat or provide conventional porridge, it will greatly contribute to expanding the base of porridge cooking.
Hereinafter, preferred embodiments of the present invention will be described in detail. In addition, many specific details such as specific components are described in the following description, which is provided to help a more general understanding of the present invention, and the present invention may be practiced without these specific details. It is self-evident to those who have knowledge of the world. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
As used herein, the term 'raw porridge' refers to porridge in a ready-to-eat state when only a suitable ingredient such as seasoning is added to a separate container at home or a restaurant and heated. In the case of a restaurant such as a porridge shop, a hospital, or a restaurant where a large number of people eat at a time, a large amount of vegetables or other ingredients are already secured and do not need to be included in the raw porridge of the present invention. Rather, adding the fresh ingredients secured in advance while cooking the raw porridge of the present invention together with the seasoning according to the taste of the eater can further improve the flavor of the cooked porridge.
The simple cooking raw porridge of the present invention starts with the step of washing the main material selected from the group consisting of rice, red beans, green beans and pumpkin.
The most important feature of the present invention is to achieve at one time the process called the main material using the heat provided for the sterilization of porridge.
Therefore, the raw rice production method of the present invention can be applied to raw materials of various main materials (for example, rice porridge, red bean porridge, mung bean porridge, pumpkin porridge, and all porridges made by calling the main material such as black sesame porridge, pine nut, walnut porridge based on the rice porridge). Do.
The main ingredients such as rice, red beans, mung beans, or pumpkin, which are the basis of the various porridges, are washed, and 25 to 60% by weight of the main material and 40 to 75% by weight of water are sealed in a retort pouch of a heat resistant plastic film or a metal foil laminate film.
As the heat resistant plastic film constituting the retort pouch, known polypropylene, polyester, polyethylene, nylon, cast polypropylene, and laminate films thereof can be used.
If the amount of the water is less than 40% by weight, even after the subsequent heating step, the main material is not sufficiently blown, there is a problem that the heating time when cooking in a restaurant or the like is long. On the contrary, if the content exceeds 75% by weight, the thin porcelain may not only significantly reduce the palatability, but the main material may be too soft to reduce the eating feeling.
The raw material of the present invention is preferably sealed after the air in the retort pouch is completely discharged in the sealing step. Thus, by completely excluding air in the retort pouch, it is possible to prevent the deterioration due to oxidation of the contents, thereby further extending the storage period. Can be.
The sealed retort pouch is then heated at 90 to 125 ° C. for 10 to 45 minutes to simultaneously perform sterilization and soaking of the main material. As such, the greatest feature of the present invention is to simultaneously achieve two effects in one process by sharing the heat source of sterilization and soaking.
If the heating process is performed at a high temperature for a long time, viruses or microorganisms in the retort pouch are completely killed, and thus the product can be stored for a long time at room temperature. However, in this case, the nutrients of the main ingredients such as rice may be somewhat destroyed.
Therefore, the heating step of the present invention is particularly preferably after the first heating for 5 to 20 minutes at 90 to 100 ℃, the secondary heating for 5 to 25 minutes at 95 to 125 ℃. That is, sterilization is primarily aimed at first heating at a relatively low temperature of 90 to 100 ° C. for 5 to 20 minutes, and then second heating at 95 to 125 ° C. for 5 to 25 minutes for sufficient soaking. This prevents the destruction of nutrients in the main material due to long periods of high temperature heating.
If the temperature is lower than the above temperature or the heating time is short, sterilization is difficult to be achieved completely and the main material is not sufficiently called. On the contrary, if the temperature is exceeded or the heating time is longer, not only the nutrient is rapidly destroyed but also economically generated as described above. In addition, the main material may be called more than necessary spreading and crushing phenomenon, which can give the impression of freshness to the eater.
The retort pouches subjected to the second heating step are cooled, preferably frozen, more preferably rapidly frozen and stored until actual cooking. As described above, raw rice heated for a long time at a high temperature can be stored for a long time at room temperature, and can be stored for at least one year if stored or frozen for a relatively short time. There is an advantage to be maintained.
In particular, in the case of relative low-temperature heating, which is primarily heated at 90 to 100 ° C. and then second to 95 to 125 ° C., rather than long-term high temperature heating, it is preferable to freeze-store for security of food stability. Cooking after death has a much greater advantage in terms of freshness and flavor.
Raw porridge of the present invention prepared as described above can significantly shorten the cooking time compared to the conventional production of 20 to 30 minutes in the production of porridge, so that existing restaurants dealing with other dishes, for example, Korean restaurants, Japanese food It can be easily adopted in homes and restaurants. Furthermore, it can be easily handled in saunas, saunas, hospitals, postpartum care centers, health clubs, golf courses, or bakeries, and can also be handled by food supply companies or delivery shops. The effect of reducing the cooking time as described above is that it takes a long time to cook the rice due to the use of rice or rice flour in the production of conventional porridge because it reduces the time required to cook as a whole by using a main material called rice instead of rice.
On the other hand, the water of step (B) may be composed only of purified water,
100 parts by weight of purified water,
2 to 5 parts by weight of radish,
1 to 3 parts by weight of kelp,
2 to 5 parts by weight of northern fish head,
0.2 to 0.5 parts by weight of salt,
0.5 to 1.5 parts by weight of carrots,
Cabbage 0.5 to 1.5 parts by weight,
0.1 to 0.5 parts by weight of sugar, and
0.5 to 1.5 parts by weight of garlic
It is more preferable that 55 to 90% by weight of seasoned water mixed with and boiled for 4 to 48 hours at 95 to 100 ℃. When cooked with seasoned water, seasoning ingredients in seasoned water are soaked in rice, and it can be seen that the flavor of the finally cooked porridge is superior.
If the main material of the present invention is rice, only non-rice may be used, but it is more preferable that the mixture is from 50 to 65% by weight of non-glutinous rice and 35 to 50% by weight of glutinous rice, or 40 to 60% by weight of non-glutinous rice and 25 to 45% by weight of glutinous rice. And 5-25 wt% of brown rice. The former can provide a glutinous taste of glutinous rice to the eater, and the latter has the advantage of providing the nutritious ingredients of brown rice in addition to the taste of the glutinous taste. Of course, in addition to these rice, a variety of functional rice, such as low protein rice, Cordyceps rice, diet rice, carotene rice, mulberry rice, situation mushroom rice, cholesterol blocking functional rice, red mushroom rice, sambaekcho rice, ginseng rice , Agaricus rice, re-formed rice (artificial rice), green tea rice, safflower rice, calcium iron rice, red rice rice, bio-cera rice, germinated brown rice, barley coated rice, kelp coated rice, vitamin A-coated rice, bokbunja coated rice, Lancho Plum Rice, Mugwort Extract, Ogapi Extract, Red Ginseng Extract, Whey Calcium, Functional Rice Added with L-Lysine, CPP II, Zinc, Selenium Rice, Calcium Rice, Illite Rice, Self Operated Rice, and Mixtures of Rice May be used alone or in addition to the non-glutinous rice and used in the present invention.
EMBODIMENT OF THE INVENTION Hereinafter, the Example of this invention is described.
Example
Example 1: rice gruel (1)
To 1 liter of purified water, add 35 g of radish, 20 g of kelp, 35 g of saltfish, 3.5 g of salt, 10 g of carrot, 10 g of cabbage, 3 g of sugar, and 10 g of garlic, and 29 g of seasoned water boiled at 98 ° C. for 24 hours. In a retort pouch, 110 g of purified water, 35 g of non-glutinous rice, and 26 g of glutinous rice were separately added to the retort pouch. The retort pouch was sealed so that no air remained, and then heated at 120 ° C. for 20 minutes, followed by cooling to prepare a rice gruel of the present invention.
Example 2: rice gruel (2)
To 1 liter of purified water, add 35 g of radish, 20 g of kelp, 35 g of saltfish, 3.5 g of salt, 10 g of carrot, 10 g of cabbage, 3 g of sugar, and 10 g of garlic, and 29 g of seasoned water boiled at 98 ° C. for 24 hours. In the retort pouch, the retort pouch was separately put 110 g of purified water, 35 g of non-glutinous rice and 26 g of glutinous rice. The retort pouch was sealed so that no air remained, and then heated at 95 ° C. for 15 minutes and at 100 ° C. for 10 minutes, followed by rapid freezing, thereby preparing the rice porridge of the present invention.
Example 3: Red Bean Paste
118 g of purified water and 82 g of red beans were placed in a retort pouch. The retort pouch was sealed so that no air remained, and then heated at 95 ° C. for 15 minutes and at 120 ° C. for 20 minutes, followed by rapid freezing, to prepare red bean porridge of the present invention.
Example 4 Mung Beans
118 g of purified water and 82 g of mung beans were placed in a retort pouch. The retort pouch was sealed so that no air remained, and then heated at 95 ° C. for 15 minutes and 105 ° C. for 15 minutes, followed by rapid freezing, to prepare a green bean gruel of the present invention.
Example 5: Pumpkin Pumpkin
85 g of purified water and 115 g of pumpkin were added to the retort pouch. The retort pouch was sealed so that no air remained, and then heated at 95 ° C. for 15 minutes and at 100 ° C. for 10 minutes, followed by rapid freezing to prepare pumpkin porridge of the present invention.
Example 6: Brown rice gruel
Through the same process as in Example 1, instead of 35 g of non-glutinous rice and 26 g of glutinous rice, 32 g of non-glutinous rice, 20 g of glutinous rice, and 9 g of brown rice were put in a retort pouch to prepare brown rice porridge of the present invention.
Example 7 Abalone Porridge Using Rice Porridge (1)
The retort pouch of Example 1 was opened, the contents were placed in a pan, and 10 g of roasted abalone and 190 ml of water were put in a sesame oil and boiled with a spatula. Boiled for 4 minutes and then transferred to a bowl to prepare abalone porridge.
Example 8 Abalone Porridge Using Rice Porridge (2)
The same procedure as in Example 7, except that the retort pouch of Example 2 was used instead of the retort pouch of Example 1.
Comparative Example 1: Preparation of conventional abalone porridge
After soaking non-glutinous rice for 9 hours, grind it in half and fry 10 g of abalone in sesame oil. 60 g of the non-glutinous rice was added thereto and roasted together. Pour 130 ml of water, stir well, and boil for 25 minutes to prepare abalone porridge.
Comparative Example 2 Preparation of Instant Abalone Porridge
The abalone porridge (from Dongwon F & B Co., Ltd.) was heated in boiling water for 5 minutes to prepare abalone porridge.
Test Example
To 30 sensory test group having the age distribution of the following Table 1, the palatability of the abalone porridge of Example 7, Example 8, Comparative Example 1 and Comparative Example 2 was examined according to the nine-step evaluation method. Table 2 below shows the results, and each number in the table indicates the number of sensory testers who gave the evaluation.
As can be seen in Table 2, the abalone porridge using the porridge of Example 1 and Example 2 according to the present invention has a significantly higher palatability than abalone porridge of Comparative Example 2 which is an instant food. In addition, the degree of preference almost comparable to the flavor of the abalone porridge of Comparative Example 1 according to the conventional method. This fact can be confirmed the significant technical advances considering that the cooking time of the porridge of the present invention is reduced by 1/5 or more compared to the abalone porridge according to the conventional method, only about the cooking time of instant porridge, an instant food. to be. In addition, the manufacturing process is much simpler and more efficient than Korean Patent Publication No. 2005-0092299, and above all, it is possible to reduce the production cost by eliminating the double waste of the heat source.
In the above description of the preferred embodiment of the present invention, the present invention is not limited to the specific embodiments described above, those skilled in the art various modifications without departing from the gist of the present invention Of course it is possible. Accordingly, the scope of the present invention should not be construed as being limited to the above-described embodiments, but should be determined by equivalents to the appended claims, as well as the following claims.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| KR1020090032340A KR20100113825A (en) | 2009-04-14 | 2009-04-14 | Manufacturing process for raw gruel and raw gruel thereby |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020090032340A KR20100113825A (en) | 2009-04-14 | 2009-04-14 | Manufacturing process for raw gruel and raw gruel thereby |
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| KR20100113825A true KR20100113825A (en) | 2010-10-22 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200000790A (en) * | 2018-12-14 | 2020-01-03 | 차해리 | Method for Manufacturing Rice Gruel in Retort Pouch with Enhanced Storability |
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2009
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200000790A (en) * | 2018-12-14 | 2020-01-03 | 차해리 | Method for Manufacturing Rice Gruel in Retort Pouch with Enhanced Storability |
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