KR20150020155A - A composition of artificial rice meat and a method of preparing the same - Google Patents

Abstract

The present invention relates to a composition including rice and mushrooms for an artificial meat food. According to the present invention, the composition has excellent taste, color, texture, and entire preference thereby, being used as a convenience food, prevents obesity by replacing high fat diet, and especially enables the high protein low fat diet preventing child obesity when being used in such a food service. The food composition for manufacturing artificial meat comprises a rice powder, ground mushrooms, gluten, and starch.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a rice meat food composition and a method for producing the same. BACKGROUND ART [0002]

The present invention relates to a artificial meat food composition and a process for producing the same.

Along with high economic growth, obesity due to excessive consumption of high fat diet is becoming a social problem due to convenience of living and change of diet.

Obesity is a disease that is caused by eating more calories than the amount consumed. In modern people, calorie expenditure is reduced by inactive activities such as watching TV or computer games. However, as the calorie intake is increased due to high fat, high calorie and low fiber foods intake, the population classified as obesity increases have. Particularly, in the case of obesity in childhood, there is a high possibility that the obesity will continue in the adult period. Therefore, it is urgently required to solve the problem of childhood obesity.

In order to solve the problem of childhood obesity, vegetarian diet is recommended in school meals, but the development of food for the low - fat diet including protein is not enough.

Rice is used as a raw material for a variety of processed foods including noodles. It has a low calorie content compared to flour, which is mainly used as a conventional processed food material, while it is rich in fiber, and has various functional ingredients such as hemicellulose and beta-glucan Dietary fiber, tocopherol, gamma-orizanol, beta-sitosterol, gamma-aminobutyric acid (GABA), phytic acid, melatonin, phenolic compounds and other antioxidants. In particular, rice is more effective in preventing obesity because it takes longer to digest and absorb than rice flour.

In addition to the noodles replacing wheat flour, the processed foods using the rice are related to traditional foods, and include rice cakes such as rice cake, rice cake, seaweed rice cake, rice cake, rice cake, and sweets such as biscuits and biscuits. Among the processed foods using rice, there are rice drinks such as sikhye and extract drinks, and liquors such as takju and sake wine in relation to spirits and alcoholic beverages. In addition, it is also used as a raw material for vinegar and jocheong. Recently, bakery products such as rice bran and rice cake have been developed.

The market size of the rice processed food market is 2 trillion won in 2009, accounting for about 2% of total food industry sales. Of these, 38% of rice cakes, 24% of instant foods such as instant rice, and 22% In addition to this, noodles such as noodles account for 6%, breads, confectioneries 5%, others 5%. As a result of the survey, the consumer's perception of rice processed foods is low for foods other than rice cakes.

Therefore, in order to expand the market size of rice processed foods, there is an increasing need to develop various rice processed foods and to promote new rice processed foods in relation to rice that can be evaluated as nutritionally superior to flour.

On the other hand, mushrooms are generally low in lipid content, rich in carbohydrates, proteins and nucleic acids, and contain estrogen, a precursor of vitamin D, which is good for children and mothers, middle-aged people who start aging bones, Is known to increase food.

Although it is nutritionally excellent and has various functions, mushrooms are distributed as such, and their use as processed foods processed mushrooms is limited. Therefore, it is required to develop low fat, high protein processed foods using mushrooms which are excellent in functionality and nutrition.

KR 2005-0062684 A

It is an object of the present invention to provide a method for producing a substitute food using vegetable material capable of replacing meat for high-protein low-fat diets, meat substitute food having a meat-like texture, And to provide a food product produced by the method.

In order to achieve the above object, the present invention provides a food composition for manufacturing artificial meat. The food composition for producing artificial meat may include rice flour, mushroom ground water, gluten, and starch.

The food composition for artificial meat production was prepared by mixing 100 parts by weight of a mixture of rice flour and mushroom pulverized rice flour and mushroom pulverized product in a ratio of 3: 5 (rice flour: mushroom pulverized product) to 3: 1 (rice flour: mushroom pulverized product) , 12 to 20 parts by weight of gluten and 5 to 10 parts by weight of starch.

The composition for artificial meat foods may further comprise any one selected from the group consisting of wheat flour, soybean flour, bulgogi seasoning, onion, and combinations thereof.

The present invention also provides a process for producing artificial meat foods and artificial meat foods produced by the process.

Specifically, the artificial meat food manufacturing method includes the steps of preparing rice flour by dipping rice in water, preparing rice flour, preparing mushroom ground by drying and pulverizing the mushroom, preparing rice flour and mushroom ground product by weight ratio (1) to (3): mixing 5: 1 to 3: 5 (rice flour: mushroom pulverized product) to 3: 1 (rice flour: mushroom pulverized product), mixing 12 to 20 parts by weight of gluten and 5 to 10 parts by weight Mixing and kneading the kneaded product, and aging the kneaded product for 2 to 4 hours.

The mixing of the rice flour and the mushroom pulverized product may be performed by mixing the rice flour and the mushroom pulverized product in a weight ratio of 5: 3 (rice flour: mushroom pulverized product).

In addition, the present invention may be artificial meat food prepared by the above-mentioned production method or artificial meat food made from the food composition for producing the artificial meat.

The present invention also provides a rice sausage manufacturing method and a rice sausage produced by the manufacturing method in order to achieve the above object.

The rice sausage production method comprises the steps of preparing the rice flour by dipping the rice in water and pulverizing the rice, preparing a finely ground mushroom, mixing the rice flour and the mushroom pulp with 3: 5 (rice flour: mushroom And 20 to 25 parts by weight of a bean ground product and 8 to 12 parts by weight of a roasted meat sauce are mixed with 100 parts by weight of the mixture of the rice flour and the mushroom mixed with 3: 1 (rice flour: mushroom ground water) Kneading and heating the kneaded product at a temperature of 80 to 120 DEG C and a pressure of 1 MPa to 1.5 MPa.

In addition, the present invention may be a rice sausage produced by the above-described method.

The inventors of the present invention have conducted studies on a food for low fat high protein diet for preventing obesity in children and found that rice and mushroom rich in nutrients such as carbohydrates, proteins, lipids, minerals and vitamins are mixed with rice flour and mushroom powder It was confirmed that the foodstuffs having a texture and taste similar to those of meat can be prepared without the addition of meat, and as a result of examining the optimum content, it was found that the rice flour And the rice sausage produced by using the mixture of the rice flour and the mushroom powder or the mushroom ground mixture based on the mixing ratio at the ratio of 5: 3 on the basis of the weight ratio, the color, taste, It is very good in texture and overall taste, and it has sausage made with meat or meat and has the best taste and texture. And the present invention was completed based on these results.

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

Unless otherwise specified herein, artificial meat food refers to high protein foods that do not contain meat or meat, or that have a meat-like, chewy taste and flavor using raw materials that do not contain meat or meat-derived protein components And is a concept that includes new protein foods, artificial meat foods, artificial meat foods, or grand dishes based on vegetable proteins.

The food composition for manufacturing artificial meat according to one embodiment of the present invention includes rice flour, mushroom ground water, gluten, and starch.

The food composition for manufacturing artificial meat may further include any one selected from the group consisting of wheat flour, soybean flour, bulgogi seasoning, onion, and combinations thereof.

The rice flour is meant to include all the powders or flour made by milling rice, and is not limited to the type of rice, the method of producing the flour, the powder particle size, and the like.

The rice means the grain and the grain which are processed so that rice husk and rice flour can be peeled off and eaten. The standard composition of rice is composed of 75% carbohydrate, 15.5% moisture, 6.2% protein, 1.3% fat and other nutrients. Depending on the difference in content of amylose, the kinds can be classified into white rice, 7th minute rice, brown rice and embryo according to the degree of ripening, and can be classified into colored rice such as white rice, black rice, green rice or red rice depending on the color, It is meant to include everything.

The mushroom pulverized product means a pulverized product obtained by drying and pulverizing mushroom, or a pulverized product obtained by pulverizing the raw mushroom. The drying of the mushroom can be performed by a method customary in the field to which the present invention pertains, and the method for pulverizing the mushroom And can be carried out by a method commonly used in the field to which the present invention belongs.

The mushroom is a generic name of a flock that genetically identifies a fruiting body of a size that can be visually recognized among fungi. In the present specification, however, it is meant to include all the mushrooms used for edible purposes. The mushroom has a unique flavor and taste, and has an aromatic component such as lentione, cinnamate methyl, and amino acid components such as glutamine, glutamic acid and alanine, and is excellent in flavor and taste. High-protein, low-calorie foods rich in dietary fiber and minerals such as vitamins, iron and zinc are used as a low-calorie diet by suppressing overeating.

The gluten includes all insoluble proteins present in cereals such as barley, wheat, and the like, and includes all those used for food in a conventional manner in the field to which the present invention belongs.

The starch is a mixture of amylose and amylopectin, which is a white powder with little taste or odor and does not readily dissolve in water. The starch varies depending on the raw material but is not limited thereto. Examples thereof include, but are not limited to, sweet potato starch, potato starch, wheat starch, tapioca starch, and starch collected from the roots of cassava. The starch may preferably be tapioca.

The wheat flour is a flour made from wheat flour of the wheat, and is meant to include all that is generally used for food

The flour means flour made by pulverizing soybean. The soybean is not limited to the kind but includes all of them. For example, the soybean may be soybeans, yellow soybeans, white beans, safflowers, kidney beans, and the like, but is not limited thereto.

Specifically, the mixing ratio of the above-mentioned bulgogi sauce is 32 parts by weight of soy sauce, 30 parts by weight of boar, 30 parts by weight of soy sauce based on 100 parts by weight of bulgogi sauce, 10 parts by weight of garlic, 5 parts by weight of garlic, 10 parts by weight of sugar, 3 parts by weight of sesame oil and 10 parts by weight of garlic. The stomach may be an abalone, that is, a ground or crushed pear or a pear or a crushed product of a pear, and the garlic or the poultice may be chopped garlic or a large pile. The bulgogi seasoning may further include pepper. Said soy sauce, liquorice, sugar and sesame oil mean those commonly used in the field to which the present invention belongs.

The onion means a two-year-old plant belonging to the monocotyledonous plant, the lily of the tree, and the lily family used as a foodstuff. The composition of the present invention is not limited to the formulation of the onion, but may be contained in a composition for artificial meat food, and preferably it may be the pulverized pulverized product. When the onion is contained in a pulverized form, the texture of the artificial meat food can be improved.

The mixture of the rice flour and the mushroom powder contained in the food composition for artificial meat production is prepared by mixing the rice flour and the mushroom ground product in a weight ratio of 3: 5 (rice flour: mushroom ground product) to 3: 1 (rice flour: mushroom ground product) (Rice flour: mushroom ground water) to 6: 2 (rice flour: mushroom ground water), more preferably 10: 5 (rice flour mushroom ground water) to 10: 7 (rice flour: mushroom ground water) . When producing artificial meat foods including the rice flour and mushroom ground product in the above range, artificial meat foods having excellent color, flavor, flavor, texture and overall taste can be produced.

The content of the mushroom pulverized product is based on the content of the mushroom, that is, the raw mushroom before the mushroom is dried when the mushroom pulverized product is the pulverized product of the mushroom dried product. For example, 100 g of the raw mushroom is dried and pulverized to obtain 10 g The mixture of rice flour and mushroom powder can be prepared by mixing 10 g of the above mushroom and 60 g to 300 g of rice flour.

The food composition for artificial meat production may contain 12 to 20 parts by weight of gluten and 5 to 10 parts by weight of starch based on 100 parts by weight of the mixture of the rice flour and the mushroom ground product. The artificial meat food prepared from the food composition for manufacturing artificial meat produced in the above range has excellent color, taste, flavor, texture, and overall acceptability, and thus can produce artificial meat food having excellent taste and nutritional content.

In the food composition for artificial meat production, the mixture of the rice flour and the mushroom ground product may further comprise any one selected from the group consisting of wheat flour, soybean flour, bulgogi seasoning, onion, and combinations thereof. For example, the food composition for artificial meat production comprises 2 to 3 parts by weight of flour, 11 to 14 parts by weight of flour, 11 to 14 parts by weight of bulgogi sauce and 25 to 30 parts by weight of onion, based on 100 parts by weight of the mixture of the rice flour and mushroom ground product .

The food composition for artificial meat production may further include other ingredients that can be included in the food composition in addition to the above ingredients. Such other materials are meant to encompass all of the ingredients that can be used to make compositions for artificial meat foods.

A method for producing artificial meat foods according to another embodiment of the present invention includes the steps of preparing rice flour, preparing a mushroom ground product, mixing the rice flour and mushroom ground product, adding gluten and starch to the mixed powder, Mixing and kneading, and aging the kneaded product.

The step of preparing the rice flour may be carried out by immersing the rice in water and pulverizing the rice flour. The method of pulverizing the rice soaked in water may be carried out by a pulverization method commonly used in the technical field of the present invention.

The step of preparing the mushroom pulverized product may be carried out by drying the mushroom and pulverizing the dried mushroom. The method of drying the mushroom may be performed by a drying method commonly used in the technical field of the present invention, and the method of pulverizing the mushroom may be carried out by a pulverizing method commonly used in the technical field to which the present invention belongs.

The step of mixing the rice flour and the mushroom pulverized product comprises mixing the rice flour and the mushroom pulverized product in a ratio of 3: 5 (rice flour: mushroom pulverized product) to 3: 1 (rice flour: mushroom pulverized product), preferably 5: 3 (Rice flour: mushroom ground water) to 6: 2 (rice flour: mushroom ground water), more preferably 10: 5 (rice flour: mushroom ground water) to 10: 7 (rice flour: mushroom ground water) And the mixing method may be performed by a mixing method of powders that are commonly used in the technical field of the present invention.

The kneading may be performed by adding 12 to 20 parts by weight of gluten and 5 to 10 parts by weight of starch to 100 parts by weight of the mixed powder, mixing and kneading the kneaded mixture, A kneading method which is commonly used in the present invention can be used.

The dough refers to a material that can be pharmacologically included for the dough, and examples thereof include, but are not limited to, water, salt, sugar, or oil.

In the aging step, the aging means a step in which a portion of the food, which is a part of the manufacturing process, has insufficient flavor or texture and is allowed to stand under a certain condition so as to have properties suitable for the target food. The aging can be carried out at 2 캜 to 15 캜 or 3 캜 to 8 캜 for 2 to 4 hours. When the above-mentioned aging process is carried out, artificial meat foods having excellent flavor and having uniform, uniform taste, flavor, texture and overall taste can be produced.

The artificial meat food according to another embodiment of the present invention may be artificial meat food prepared by the above production method or artificial meat food made of the food composition for manufacturing the artificial meat.

The artificial meat food may include anything that can be produced by using meat, and examples thereof include, but not limited to, ham, hamburg steak, eggplant, nuby, cutlet, or water.

A method for preparing rice sausage according to another embodiment of the present invention includes preparing a rice flour, preparing a chopped mushroom, mixing the rice flour and chopped mushroom, mixing the rice flour and the mushroom mixture with soybean powder Mixing the water and the bulgogi sauce and kneading, and heating the kneaded product.

The step of preparing the rice flour may be carried out by immersing the rice in water and pulverizing the rice flour. The method of pulverizing the rice soaked in water may be carried out by a pulverization method commonly used in the technical field of the present invention.

The preparation of the mushroom may include finely chopping the raw mushroom, specifically shiitake mushroom, fresh mushroom mushroom or mushroom, for example, by mixing the nutrients in a length and width of 1 to 4 mm, preferably 1.5 to 2.5 mm It can be done by finely chopping. The method for growing the mushroom may be a method commonly used in the technical field of the present invention or a method of pulverizing using a pulverizer. The method of pulverizing the mushroom may be a pulverizing method commonly used in the technical field to which the present invention belongs . ≪ / RTI >

The rice flour and the mushroom are mixed at a ratio of 3: 5 (rice flour: mushroom pulverized product) to 3: 1 (rice flour: mushroom pulverized product) based on the weight ratio of the rice flour and the mushroom pulverized product, (Rice flour: mushroom pulverized material) to 6: 2 (rice flour: mushroom pulverized material), more preferably 10: 5 (rice flour: mushroom pulverized material) to 10: And the mixing method may be performed by a dough material mixing method commonly used in the technical field of the present invention.

The kneading may be carried out by adding 20 to 25 parts by weight of bean ground powder and 8 to 12 parts by weight of bulgogi seasoning to 100 parts by weight of the mixed powder, mixing and kneading the kneaded mixture, The kneading method commonly used in the art can be applied.

The rice means the grain and the grain which are processed so that rice husk and rice flour can be peeled off and eaten. The standard composition of rice is composed of 75% carbohydrate, 15.5% moisture, 6.2% protein, 1.3% fat and other nutrients. The kinds can be classified according to the difference of the content of amylose or classified into white rice, 7 minute sea bream, brown rice and embryo according to the degree of ripening, and they can be classified into colored rice such as white rice, black rice, green rice or red rice depending on the color. But is inclusive of all meanings.

The rice may be pulverized or powdered with a mixture of white rice and black rice, and may be a mixture of white rice and black rice in terms of preference including texture, taste and texture.

The step of preparing the soybean pulverized product may be carried out by pulverizing the soybean, and the pulverizing method of the soybean may be carried out by a pulverizing method commonly used in the technical field of the present invention.

Specifically, the mixing ratio of the above-described bulgogi spices is 32 parts by weight of soy sauce, 30 parts by weight of soy sauce, 30 parts by weight of soy sauce, 10 parts by weight of garlic, 5 parts by weight of garlic, 10 parts by weight of sugar, 3 parts by weight of sesame oil, and 10 parts by weight of garlic. The stomach may be an abalone, that is, a ground or crushed pear or a pear or a crushed product of a pear, and the garlic or the poultice may be chopped garlic or a large pile. The bulgogi seasoning may further include pepper. Said soy sauce, liquorice, sugar and sesame oil mean those commonly used in the field to which the present invention belongs.

In the heating step, the sausage is heated by heating the sausage product in the manufacturing process of the sausage. In the present invention, the sausage is heated by using a pressure cooker, but the present invention is not limited thereto. Can be carried out by a method commonly used in the art to which the invention belongs.

The heating can be performed by, for example, heating at a temperature ranging from 80 to 120 ° C and a pressure ranging from 1 MPa to 1.5 MPa. The heating time may be, for example, 10 minutes to 30 minutes, but may be adjusted depending on the amount of the material.

The rice sausage manufacturing method includes a casing step by a general sausage manufacturing method.

The casing step refers to the step of putting the dough into a certain container, that is, the casing, for the purpose of fuming heat treatment of the dough or mixture during the sausage manufacturing process. The casing may be a preparation casing or a natural casing, and the preparation casing may be a fibrous casing, a collagen casing, or a plastic casing, and the natural casing may be an internal organ of a domestic animal such as a pig. In the present invention, the casing may be a collagen casing, but is not limited thereto.

The rice sausage production method includes a step of carrying out a casing step in which the dough obtained through the heating step or the heating step is placed in a casing, cutting the sausage into an appropriate size, for example, a length of about 10 cm, This can be done by steaming with a high-pressure steamer.

The rice sausage according to another embodiment of the present invention may be one prepared by the method of manufacturing rice sausage.

In the case of artificial meat food or rice sausage produced by the artificial meat food composition of the present invention, although the main raw material such as rice and mushroom, which are cereals, was used without using any meat, the taste, color, texture, And can replace high-fat diets, thereby preventing obesity. In particular, high-protein low-fat diets that can prevent childhood obesity can be made possible when used in a diet or the like.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a process of manufacturing a food composition for manufacturing artificial meat according to an embodiment of the present invention. From the left is the step of mixing the mixture, kneading and aging the kneader.
FIG. 2 is a flowchart illustrating a process of manufacturing artificial meat foods according to an embodiment of the present invention.
FIG. 3 shows artificial meat foods prepared using a composition for artificial meat foods according to an embodiment of the present invention. The artificial meat food is prepared from left to right, using artificial meat using nubian, artificial meat using artificial meat, It is sweet and sour with cutlet and artificial meat.
FIG. 4 is a photograph of a process of evaluating a preference degree of a donut made using meat and artificial meat according to an embodiment of the present invention.
5 is a flowchart illustrating a process for manufacturing rice sausage according to an embodiment of the present invention.
FIG. 6 is a photograph of a rice sausage produced using a rice sausage manufacturing method according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

 [ Preparation Example  1: Preparation of raw materials and Weighing ]

In order to prepare a composition for artificial meat food, 5 kg of eco-friendly rice paddy rice cultivated in Muan City was immersed in water for 180 minutes and then pulverized to prepare rice flour.

5 kg of shiitake mushroom was purchased from Nampyeong Agricultural Cooperative Farmers Market, washed, sliced, dried at 60 ℃ for 12 hours, and pulverized to prepare a mushroom ground product.

Flour (gravity powder, CJ Korea), tapioca (tapioca, Thailand), gluten (gluten, US) and onion were purchased commercially and onion was crushed to prepare onion crush.

Bulgogi sauce was prepared by mixing 32g of soy sauce, 30g of soy sauce, 10g of garlic, 5g of chopped garlic, 10g of sugar, 3g of sesame oil and 10g of chopped green onions.

 [ Experimental Example 1 : Production and Preference Evaluation of Artificial Meat Containing Shiitake Mushrooms]

In order to confirm the taste, color, flavor, texture and overall acceptability of artificial meat according to the weight ratio of the rice flour and the shiitake mushroom powder using the rice flour and the mushroom flour prepared in the above preparation example, Lt; / RTI >

* [Example 1-1]

300 g of rice flour and 500 g of shiitake mushroom were dried and pulverized, and 50 g of the resulting shredded mushroom pulverized product was mixed. The mixture was kneaded with 130 g of gluten, 50 g of tapioca, 20 g of flour, 230 g of onion and 100 g of bulgogi sauce . The dough was aged at 4 DEG C for 3 hours to produce artificial meat food.

[Example 1-2]

Artificial meat foods were prepared in the same manner as in Example 1 except that 400 g of the rice flour and 400 g of shiitake mushroom were dried and pulverized to obtain 40 g of the obtained shiitake mushroom pulverization product.

[Example 1-3]

Artificial meat foods were prepared in the same manner as the preparation method of Example 1 except that the rice flour and 500 g of shredded mushroom were dried and pulverized.

[Example 1-4]

Artificial meat foods were prepared in the same manner as in Example 1, except that 600 g of the rice flour and 200 g of shredded mushroom were dried and pulverized to obtain 20 g of the obtained shredded mushroom.

[Example 1-5]

Artificial meat foods were prepared in the same manner as in Example 1, except that 700 g of the rice flour and 100 g of shiitake mushroom were dried and pulverized to obtain 10 g of shredded mushroom.

[Comparative Example 1-1]

Artificial meat foods were prepared in the same manner as in Example 1 except that 520 g of wheat flour was contained in 300 g of the shiitake mushroom pulverized product.

[Comparative Example 1-2]

Artificial meat foods were prepared in the same manner as in Example 1, except that 300 g of the shiitake mushroom was dried and pulverized, and 30 g of the obtained shiitake mushroom pulverized product was mixed with 700 g of wheat flour and 230 g of onion pulverized to make a kneaded product.

The artificial meat foods shown in the above Table 1 were applied to 11 panelists, and the five items of the color (visual feeling), taste (taste feeling), flavor (smell feeling), texture (9 point scaling method, 1 point is very bad ~ 9 points is very good).

As shown in Table 2, the sensory evaluation results of the artificial meat of the examples, which were prepared by incorporating the rice flour and the mushroom pulverized product in a specific ratio, were superior to the artificial meat of the comparative example, which was produced by including only wheat flour without rice flour In particular, in Examples 1-3, sensory evaluation results were significantly superior in taste, texture and overall acceptability, and the weight ratio of the rice flour to the mushroom powder was the best in the case of Example 1-3. .

[ Experimental Example 2 : Artificial meat with shiitake mushrooms Meat  compare]

The artificial meat and pork produced in Example 1-3, which were mixed in a ratio of 5: 3 on the basis of the mushroom organism or raw material, were mixed with rice flour and shiitake mushroom, Fried pork cutlet with powdered frying cloth was prepared. The sensory evaluation of the pork cutlet was carried out by 95 employees of the Agricultural Research Institute in Jeonnam Agricultural Research and Extension Service located in Naju, South Jeolla Province. The results are shown in FIG.

As shown in Fig. 4, about 95%, specifically 90 persons, of the tonkatsu made using the artificial meat prepared in Example 1-3, in which rice flour and mushroom pulverized product were mixed at a ratio of 5: 3, had a higher preference The artificial meat prepared by mixing the rice flour and the mushroom pulverized product at the mixing ratio of Example 1-3, which was mixed with the 5: 3 mixture of rice flour and mushroom pulverized product, showed texture and taste similar to those of the meat, It was evaluated as having the advantage of not having meat because of protein taste and softness. However, in case of feeling mushroom chewiness, texture and texture of mushroom were evaluated to be more similar to artificial meat, and it was evaluated that it is preferable to grind or grind raw noodles rather than to use mushroom powder.

[ Preparation Example  2: Preparation of raw materials and Weighing ]

To prepare rice sausage, 10 kg of green rice and 1 kg of black rice were immersed in water for 180 minutes, respectively, and then pulverized to prepare rice flour.

5 kg of each of shiitake mushroom and oyster mushroom were purchased from Nanpyeong Agricultural Cooperative Farmers Market, washed, and finely ground to a size of 2 mm in width and length to prepare a mushroom ground product.

Soybean and onion were purchased from the market, and soybean and onion were pulverized to prepare bean ground beans (onion beans) and onion ground beans.

Bulgogi sauce was prepared by mixing 32g of soy sauce, 30g of soy sauce, 10g of garlic, 5g of chopped garlic, 10g of sugar, 3g of sesame oil and 10g of chopped green onions.

[ Experimental Example  3: Preparation and evaluation of rice sausage containing oyster mushroom]

In order to confirm the taste, color, flavor, texture and overall acceptability of the rice sausage according to the weight ratio of the rice flour and the off-flavor flour prepared using the rice flour prepared in the above preparation example, Rice sausage dough was prepared as well.

[Example 2-1]

300 g of rice flour and 500 g of raw mushroom ground powder were mixed and kneaded with 20 g of black rice, 200 g of bean sprouts and 80 g of bulgogi seasoning. After the kneading, the dough was heated for 20 minutes using a pressure cooker at a temperature of 110 ° C and a pressure of 1.25 MPa, cooled, and then the sausage dough was heat-treated in a regenerated collagen casing to perform a casing step. The casing sausage was cut to a size of about 10 cm, steamed for 10 minutes using a high-pressure steamer, and cooled at room temperature for 3 minutes to prepare sausages.

[Example 2-2]

Rice sausage was prepared in the same manner as in the production method of Example 2-1 except that 400 g of the rice flour and 400 g of ground raw mushroom were mixed.

[Example 2-3]

Rice sausage was prepared in the same manner as the preparation method of Example 2-1 except that 500 g of the rice flour and 300 g of ground raw mushroom were mixed.

[Example 2-4]

Rice sausage was prepared in the same manner as in the production method of Example 2-1 except that 600 g of the rice flour and 200 g of ground raw mushroom were mixed.

[Example 2-5]

Rice sausage was prepared in the same manner as in the production method of Example 2-1 except that 700 g of the rice flour and 100 g of ground raw mushroom were mixed.

[Comparative Example 2-1]

Sausage was prepared in the same manner as in the production method of Example 2-1, except that 300 g of flour instead of the above rice flour was mixed with 500 g of raw white mushroom ground product.

The prepared rice sausage was applied to 11 panels for the five items of color (visual feeling), taste (taste feeling), flavor (smell feeling), texture The sensory evaluation was carried out according to the 9 point scale method, and the results are shown in Table 4 (9 point scale method, one point is very displeased ~ 9 points is very good).

* As shown in Table 4, the sensory evaluation results of the rice sausages of the examples prepared by incorporating the rice flour and the mushroom pulverized product in a specific ratio showed better results than the wheat flour sausage of the comparative example except for containing only rice flour and containing only wheat flour And in particular, the sensory evaluation results of taste, texture and overall acceptability were significantly higher in Example 2-3. When the weight ratio of the rice flour and the oyster mushroom was the same as in Example 1-3, the rice sausage It was confirmed that the food can be made.

[ Experimental Example  4: Preparation and evaluation of rice sausage containing shiitake mushroom]

Using the crushed rice flour and mushroom prepared in Preparation Example above, that is, crushed mushroom of Shiitake mushroom, in Example 2-3, which was confirmed in the optimum content ratio in Experimental Example 3, Sausage and taste, color, flavor, texture and overall acceptance were confirmed.

Specifically, in Example 3, 500 g of the rice flour and 300 g of the shredded raw mushroom were mixed, and the mixture was kneaded with 20 g of black rice, 200 g of soybean sprouts, and 80 g of bulgogi seasoning. Sausages were prepared in the same manner. In the case of Comparative Example 3, sausages were prepared in the same manner as in Example 3 and the preparation method described above, except that 300 g of wheat flour instead of the rice flour was mixed with 500 g of shredded mushroom.

The prepared rice sausage was applied to 11 panels for the five items of color (visual feeling), taste (taste feeling), flavor (smell feeling), texture The sensory evaluation was performed by the 9-point scale method, and the results are shown in Table 5 (9 point scale method, 1 point very disliked ~ 9 points very good).

As shown in Table 5, even when rice flour and ground mushroom were used, the sensory evaluation results showed significantly superior sensory evaluation results in color, taste, flavor, texture, and overall acceptability as in the case of oyster mushroom, From the above results, it was confirmed that the rice sausage preparation method of the present invention is applicable to various mushrooms.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (2)

Immersing the rice in water for 180 minutes, and pulverizing the rice to prepare a rice flour;
Preparing a raw oyster mushroom ground product by pulverizing raw oyster mushroom;
Preparing a mixture of the rice flour and the raw oyster mushroom by mixing the rice flour and the raw oyster mushroom pulp with a weight ratio of 3: 5;
32 parts by weight of soy sauce, 30 parts by weight of pearl mill, 10 parts by weight of liquorice, 5 parts by weight of chopped garlic, 10 parts by weight of sugar, 3 parts by weight of sesame oil and 10 parts by weight of chopped green onion were mixed to prepare roasted meat sauce step;
4 parts by weight of black rice, 40 parts by weight of beans pulverized product and 4 parts by weight of roasted meat sauce were further added to 100 parts by weight of the rice flour, and the mixture was kneaded to prepare a kneaded product ;
A heat treatment step of heating the kneaded product at a temperature of 110 ° C and a pressure of 1.25 MPa for 20 minutes followed by cooling;
A casing step of putting the heat-treated kneaded product into a regenerated collagen casing; And
A sausage manufacturing step for producing a sausage by heating the casing of the kneaded product,
≪ / RTI > A rice sausage produced by the method of claim 1.

Images