KR20150081028A - Sauce for rice mixed with small octopus using waxy barley and producing method thereof - Google Patents

Abstract

The present invention relates to sauce for spicy stir-fried small octopus with rice using white sticky barley and a manufacturing method thereof, which is manufactured by heating as mixing small octopus, white sticky barley powder, Cucumis melo pickled vegetables, flying fish eggs, minor ingredients, and seasoning.

Description

Technical Field [0001] The present invention relates to an octopus rice bowl sauce and a method for producing the same,

TECHNICAL FIELD The present invention relates to an octopus rice bowl sauce made by mixing octopus, white rice barley powder, ultrafine pickled eel, fly fish, filler, and seasoning, followed by heating, and a method for producing the same.

The octopus is distributed from the coastal tidal flat to the deep sea, but it lives in shallow seaside rocks and mud. The body consists of body, head and arm. The body length is about 70 cm long, Eight arms are attached to the head and have one or two rows of suckers, which are high-protein low-fat foods.

In addition, in the Chosun dynasties, the title song of the Jeong Yak-jeon, "The cattle fed three or four octopus to the malted cattle that lay down without power, Of essential amino acids. However, the traditional octopus food is limited to octopus roast and octopus rice, and the ingredients for food are limited in taste and nutritional content because they make stir fry and rice bowl using kochujang as a main ingredient.

In accordance with the increasing trend of consumers who are considering health, white rice barley is an excellent varietal which can be washed with rice and cooked right after eating it, and it has excellent texture, and it is a kind of barley which is made of glutinous rice like kojukjang, It can be made into food, and it is also called 'glutinous rice of barley system'. It is easy to mix rice with rice when it is cooked because it absorbs water quickly and spreads well. It has a good texture because it does not have the unique taste of barley compared to ordinary barley. In addition, soluble dietary fiber is 7 times more than normal rice and 3.7 times higher than wheat.

Korean Patent Laid-Open Publication No. 2013-0065131 discloses a method of manufacturing tea using a whole white rice chrysanthemum powder, and Korean Patent No. 1301668 discloses a functional cold noodle using white rice barley. However, There is no technique for manufacturing octopus rice bowl sauce using the barley barley as in the invention.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems occurring in the prior art, and it is an object of the present invention to optimize the selection and mixing ratio of ingredients to prepare octopus rice bowl sauce having improved preference in preparing a sauce using white rice barley and octopus, The rice added with the rice bowl sauce was able to enjoy the rice bowl with a delicious taste, and the octopus rice bowl sauce suitable for the taste of the consumer with excellent taste and flavor was completed to complete the present invention.

In order to solve the above-mentioned problems, the present invention provides an octopus rice bowl sauce using white rice bran prepared by mixing octopus, white rice barley powder, oyster pickles, fly fish,

The present invention also relates to a method for preparing a medicinal herb, comprising: (a) preparing garlic, onion, carrot and sesame oil by roasting; (b) heating the sauce mixture to which the sauce prepared by mixing octopus, cabbage and red pepper with purified water, sweet potato, red pepper powder, oyster sauce, soy sauce, oligosaccharide, ; And (c) adding to the boiled sauce mixture in the step (b), adding an ultramarine, ultramarine barley powder, and purified water to the boiled sauce mixture, and heating the safflower barley. to provide.

The octopus bowl sauce prepared with the material and the mixing ratio of the present invention provides an excellent taste and flavor as compared with a commercially available octopus bowl sauce and has an excellent soft texture and a crunchy texture to satisfy consumer's taste. In addition, it is possible to provide consumers with an environmentally friendly taste and health - oriented high - value rice bowl sauce containing a commercially available artificial synthetic additive.

FIG. 1 is a diagram illustrating a process of manufacturing an octopus bowl sauce according to the present invention.

In order to accomplish the object of the present invention, the present invention provides an octopus rice bowl sauce using a barnyard rice barley prepared by mixing octopus, white rice barley powder, ultramarine pickles, fly fish, Preferably, the octopus rice bowl sauce is a mixture of octopus, purified water, white rice barley powder, eulogyangjang, nalchal, sake, sesame oil, garlic, onion, carrot, cabbage, red pepper powder, red pepper, oyster sauce, soy sauce, oligosaccharide, But it is not limited thereto.

In the octopus rice bowl sauce of the present invention, the barley rice barley has no pungent flavor peculiar to barley and is excellent in stickiness and texture compared to conventional barley. Thus, when the sauce for rice is prepared using the barley rice barley, And the taste was improved, so that it was possible to produce octopus bowl sauce having excellent taste.

The octopus rice bowl sauce of the present invention preferably comprises 18 to 21 parts by weight of octopus, 30 to 40 parts by weight of purified water, 1.5 to 2.5 parts by weight of a crude rice barley powder, 2.5 to 3.5 parts by weight of an outermost poultry eggplant, 2 to 3 parts by weight of wild fish, 2 to 3 parts by weight of sesame oil, 1.2 to 2.2 parts by weight of sesame oil, 1.5 to 2.5 parts by weight of garlic, 8 to 10 parts by weight of onion, 1.5 to 2.5 parts by weight of carrot, 5-7 parts by weight of cabbage, 0.2 to 0.4 parts by weight of red pepper powder, 1.5 to 2.5 parts by weight of red pepper, 3 to 5 parts by weight of oyster sauce, 2 to 3 parts by weight of soy sauce, 3.5 to 4.5 parts by weight of oligosaccharide, 1 to 2 parts by weight of mulch Blue and 0.6 to 1.6 parts by weight of sake Mixing, and heating,

More preferably, 19.55 parts by weight of octopus, 35.2 parts by weight of purified water, 1.95 parts by weight of white rice bran barley powder, 2.93 parts by weight of eel outer ear pickling, 2.54 parts by weight of fly fish, 2.35 parts by weight of sesame oil, 1.35 parts by weight of sesame oil, 1.95 parts by weight of garlic, 8.8 parts by weight of onion, 1.95 parts by weight of carrot, 5.86 parts by weight of cabbage, 0.31 parts by weight of red pepper powder, 1.95 parts by weight of red pepper, 3.91 parts by weight of oyster sauce, 2.54 parts by weight of soy sauce, 3.91 parts by weight of oligosaccharide, 1.37 parts by weight and 1.17 parts by weight of sake, followed by heating.

The octopus bowl sauce according to the present invention, which is manufactured with the above materials and the blending ratio, can provide excellent taste and flavor to consumers, thereby satisfying consumers' preferences. It is also possible to use environmentally friendly taste and health- The source can be provided to consumers.

The present invention also relates to

(a) roasting and preparing garlic, onion, carrot and sesame oil;

(b) heating the sauce mixture to which the sauce prepared by mixing octopus, cabbage and red pepper with purified water, sweet potato, red pepper powder, oyster sauce, soy sauce, oligosaccharide, ; And

(c) adding to the boiled sauce mixture in the step (b), adding an ultramarine, ultramarine, white rice barley powder and purified water to the boiling sauce mixture, and then heating the boiled sauce mixture. to provide.

The method for producing an octopus bowl rice sauce using the white rice barley according to the present invention, more specifically,

(a) preparing 4 to 6 g of garlic, 20 to 25 g of onion, 4 to 6 g of carrot and 3.5 to 5.5 g of sesame oil for 0.5 to 2 minutes to prepare;

(b) 45 to 55 g of octopus, 12 to 18 g of cabbage and 4 to 6 g of red pepper, 60 to 80 g of purified water, 5 to 7 g of potato powder, 0.6 to 1.0 g of red pepper powder, Heating the sauce mixture with a source prepared by mixing 8 to 12 g of soy sauce, 5.5 to 7.5 g of soy sauce, 8 to 12 g of oligosaccharide, 3 to 4 g of mulberry blue and 2.5 to 3.5 g of sake, for 3 to 7 minutes; And

(c) 6.5 to 8.5 g of an outer ear pickle, 5.5 to 7.5 g of an egg yolk, 4 to 6 g of an egg white barley powder and 16 to 24 g of purified water are added to the boiled source mixture in the step (b), and the mixture is heated for 0.5 to 2 minutes Step,

More specifically,

(a) preparing 5 g of garlic, 22.5 g of onion, 5 g of carrot and 4.5 g of sesame oil for 60 seconds to prepare;

(b) 50 g of octopus, 15 g of cabbage, 5 g of red pepper and 70 g of purified water, 6 g of spices, 0.8 g of red pepper powder, 10 g of oyster sauce, 6.5 g of soy sauce, 10 g of oligosaccharide, 3.5 g of cyanide and 3 g of sake, and heating the resulting mixture for 5 minutes; And

(c) adding 7.5 g of an eel-shell extract, 6.5 g of wild grapefruit, 5 g of a fermented barley powder and 20 g of purified water to the simmering sauce mixture of step (b), followed by heating for 60 seconds.

The heating of the ingredients at each step in the above conditions does not lose the taste, flavor, and texture of the respective ingredients, and the flavor is smooth and has a viscosity suitable for the rice bowl sauce. The flavor and taste are improved, Rice bowl sauce could be prepared.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Materials and manufacturing methods

(1) raw materials

It is manufactured with the raw materials such as the barley, barnyardgrass, octopus, which are special products produced in Gunsan area.

(2) Preparation method of octopus bowl rice sauce

The preparation ratio of the octopus rice bowl sauce was set to four treatments (octopus, octopus + woolly pickles, octopus + knuckleheads, octopus + woolly pickles + knuckles) (Table 1).

Octopus Rice Bowl Sauce Mixing Ratio (% by weight) Raw material Octopus Octopus +
Woolly pickles Octopus + Flying Fish Octopus + Woolly Pickles + Flying Knots Purified water 37.20 36.07 36.25 35.20 Octopus 20.68 20.06 20.14 19.55 Woolly pickles 0.00 3.01 0.00 2.93 Null 0.00 0.00 2.62 2.54 Mirin 2.48 2.41 2.42 2.35 Sesame oil 1.86 1.81 1.81 1.76 garlic 2.07 2.01 2.01 1.95 onion 9.31 9.03 9.06 8.80 carrot 2.07 2.01 2.01 1.95 cabbage 6.20 6.02 6.04 5.86 chili powder 0.33 0.32 0.32 0.31 Red pepper 2.07 2.01 2.01 1.95 Oysters 4.14 4.01 4.03 3.91 Soy sauce 2.69 2.61 2.62 2.54 Isomaltooligosaccharide 4.14 4.01 4.03 3.91 Plum blue 1.45 1.40 1.41 1.37 Barley powder 2.07 2.01 2.01 1.95 Rice wine 1.24 1.20 1.21 1.17 system 100 100 100 100

The preparation method of octopus bowl rice sauce is to heat the ingredients of garlic, onion, carrot and sesame oil with roasted octopus, cabbage, red pepper and sauce (oyster, soy sauce, red pepper powder, isomaltooligosaccharide, When boiling was started, the outer ear pickles, knots, and barley powder were mixed and heated at the mixing ratios shown in Table 1, packed in pouches, sterilized, and stored (FIG. 1).

2. Experimental Method

(1) pH, total acid content, salinity, sugar content and color

The pH value was measured with a pH meter (Model Orion 3 Star, Thermo Fisher Scientific Inc., Waltham, USA) after adding 5 mL of the sample and adding 45 mL of distilled water. The total acid content was determined by taking 45 g of distilled water from 45 g of the sample, mixing thoroughly, titrating until the pH reached 8.3 with 0.1 N NaOH solution, and calculating the amount of citric acid. The salinity was calculated by multiplying the measured value with a dilution factor by using a digital salinometer (Model TM-30D, Takemura Electric Works Ltd., Tokyo, Japan) after taking 5 g of sample and adding 45 mL of distilled water. The color saturation was measured using a colorimeter (Model CR-400, Minolta Co., Ltd., Tokyo, Japan) according to the hunter scale, and L (Lightness), a redness) and b (yellowness).

(2) Sensory evaluation

The sensory evaluation was carried out for 20 graduate students and university students of Chonbuk National University. Cooked octopus rice sauce was cooked in hot water or microwave for 3 ~ 5 minutes and served with rice. The color, flavor, sweetness, sourness, salty taste and overall acceptability were evaluated by 10 point scaling method (1; very poor, 10;

(3) Statistical processing

The mean and standard deviation of the results were calculated by SPSS 12.0 statistical program and the significance was tested by ANOVA Duncan's multiple range test.

Example  1: Sensory evaluation of octopus rice bowl sauce

As a result of sensory evaluation of the octopus rice bowl sauce prepared according to the mixing ratio shown in Table 1, there was no significant difference in the color, sweet taste, salty taste and flavor preference in all the treatments, but in the preference for the texture, Respectively. The overall preference was higher for sauces containing both nalchial and woolly pickles compared to other octopus rice sauces (Table 2).

Sensory Evaluation of Octopus Rice Sauce color Texture sweetness Salty taste zest Overall
Likelihood Octopus 6.53 ± 2.10 ^a 5.82 ± 1.81 ^b 6.47 ± 1.87 ^a 6.41 ± 1.77 ^a 6.41 ± 1.97 ^a 6.18 ± 1.88 ^b Octopus
+ Woolly pickles 6.35 ± 1.90 ^a 6.18 ± 1.98 ^ab 5.94 ± 1.68 ^a 6.35 ± 1.73 ^a 6.35 + 1.66 ^a 6.06 ± 1.56 ^b Octopus + Flying Fish 5.88 ± 1.87 ^a 7.35 ± 1.32 ^a 6.12 ± 1.73 ^a 6.35 ± 1.84 ^a 6.59 ± 2.00 ^a 6.65 ± 1.73 ^b Octopus + Flying Fish 7.18 ± 2.32 ^a 7.18 ± 2.07 ^a 7.24 ± 1.82 ^a 7.35 ± 1.62 ^a 7.29 ± 1.76 ^a 7.94 ± 1.78 ^a

The same superscript in each column means no significant difference ( p <0.05)

Example  2: Analysis of Physicochemical Characteristics of Octopus Rice Sauce of the Present Invention

As a result of the above Example 1, the physicochemical characteristics of octopus bowl sauce prepared by adding all the octopus + Natcheil + euphorbia japonica having the highest preference were analyzed. The pH was 5.64 ± 0.01, similar to that of commercial products (5.46 ± 0.63), and the total acid content was 0.22 ± 0.00%, which was slightly lower than that of commercial products (0.40 ± 0.27%). The sugar content and salinity were 24.57 ± 0.91 Brix and 2.18 ± 1.14%, respectively, which were similar to those of commercial products (27.65 ± 16.56 Brix, 2.18 ± 1.14%). The L value and the b value were 25.03 ± 0.01 and 12.64 ± 0.02, respectively, which were similar to those of the commercial products (24.01 ± 7.99, 13.44 ± 4.52), but the a value was 9.22 ± 0.08 and the commercial product (13.32 ± 3.61) Compared with those of the others. Most of the commercial products used kochujang sauce as the main ingredient, but the developed product has a relatively low redness with oyster sauce as the main ingredient.

Analysis of Physicochemical Characteristics of Octopus Rice Sauce of the Present Invention pH Total (%) Brix Salinity (%) Chromaticity L a b 5.64 ± 0.01 0.22 0.00 24.57 ± 0.91 2.00 0.10 25.03 + - 0.01 9.22 + 0.08 12.64 + 0.02

The same superscript in each column means no significant difference ( p <0.05)

Example  3: Sensory Evaluation of Octopus Rice Sauce Sauce and Commercial Products of the Present Invention

In order to compare the preferences of the octopus rice bowl sauce and the commercial octopus rice bowl sauce product prepared by adding the Octopus + Natcheil + Ulauchi pickles of the present invention, the final sensory evaluation was performed on 15 students (Table 4). As a result, all the products showed no significant difference in the preference for the color and texture, but in the sweet taste, salty taste, flavor and overall taste, the octopus bowl sauce of the present invention showed scores in the range of 7.08 ± 1.66 to 8.23 ± 1.48, Which was significantly higher than that of octopus rice sauce.

Sensory Evaluation of Octopus Rice Sauce Sauce and Commercial Products of the Present Invention Product type color Texture sweetness Salty taste zest Overall
Likelihood The octopus rice bowl of the present invention 5.46 ± 2.44 ^a 7.00 ± 1.53 ^a 7.31 ± 1.89 ^a 7.46 ± 1.51 ^a 7.08 ± 1.66 ^a 8.23 + 1.48 ^a 3 minutes octopus rice bowl
(Ottogi) 7.31 ± 2.10 ^a 5.54 ± 2.26 ^a 5.00 + 1.63 ^b 5.31 ± 2.14 ^b 4.92 + 1.55 ^b 5.15 ± 1.86 ^b Macor octopus
Rice bowls (Ottogi) 6.31 ± 1.84 ^a 6.00 ± 2.24 ^a 4.38 ± 1.89 ^b 4.31 ± 1.80 ^b 5.31 ± 2.18 ^b 4.62 ± 2.14 ^b Octopus rice bowl
Source (E-Mart) 7.08 ± 2.60 ^a 5.54 + 1.61 ^a 4.92 ± 2.18 ^b 4.69 ± 2.18 ^b 6.00 ± 2.68 ^ab 5.31 ± 2.25 ^b

The same superscript in each column means no significant difference ( p <0.05)

Claims (5)

Octopus Rice Bowl Sauce Using White Rice Barley Prepared by Mixing Octopus, White Rice Barley Powder, Uljang Pickled Rice, Flounder, Substitute and Seasoning. The method according to claim 1, wherein the mixture is prepared by mixing octopus, purified water, white rice barley powder, oyster pickles, raw fish fillet, garlic, sesame oil, garlic, onion, carrot, cabbage, red pepper powder, red pepper, oyster sauce, soy sauce, oligosaccharide, Cooked Octopus Rice Sauce with Honey Rice Barley Prepared by Heating. [3] The method according to claim 2, wherein octopus is 18 to 21 parts by weight, purified water is 30 to 40 parts by weight, whitish barley powder is 1.5 to 2.5 parts by weight, ultrapoor pickles are 2.5 to 3.5 parts by weight, 2 to 3 parts by weight of sesame oil, 1.2 to 2.2 parts by weight of sesame oil, 1.5 to 2.5 parts by weight of garlic, 8 to 10 parts by weight of onion, 1.5 to 2.5 parts by weight of carrot, 5 to 7 parts by weight of cabbage, 1.5 to 2.5 parts by weight of red pepper, 3 to 5 parts by weight of oyster sauce, 2 to 3 parts by weight of soy sauce, 3.5 to 4.5 parts by weight of oligosaccharide, 1 to 2 parts by weight of mucilage blue and 0.6 to 1.6 parts by weight of sake, Octopus Rice Sauce using the prepared. (a) roasting and preparing garlic, onion, carrot and sesame oil;
(b) heating the sauce mixture to which the sauce prepared by mixing octopus, cabbage and red pepper with purified water, sweet potato, red pepper powder, oyster sauce, soy sauce, oligosaccharide, ; And
(c) adding to the boiled sauce mixture in the step (b), adding ultramarine, ultramarine, barley powder, and purified water to the boiling sauce mixture, and then heating the boiled sauce mixture. 5. The method of claim 4,
(a) preparing 4 to 6 g of garlic, 20 to 25 g of onion, 4 to 6 g of carrot and 3.5 to 5.5 g of sesame oil for 0.5 to 2 minutes to prepare;
(b) 45 to 55 g of octopus, 12 to 18 g of cabbage and 4 to 6 g of red pepper, 60 to 80 g of purified water, 5 to 7 g of potato powder, 0.6 to 1.0 g of red pepper powder, Heating the sauce mixture with a source prepared by mixing 8 to 12 g of soy sauce, 5.5 to 7.5 g of soy sauce, 8 to 12 g of oligosaccharide, 3 to 4 g of mulberry blue and 2.5 to 3.5 g of sake, for 3 to 7 minutes; And
(c) 6.5 to 8.5 g of an outer ear pickle, 5.5 to 7.5 g of an egg yolk, 4 to 6 g of an egg white barley powder and 16 to 24 g of purified water are added to the boiled source mixture in the step (b), and the mixture is heated for 0.5 to 2 minutes Wherein the step of preparing the octopus bowl sauce comprises the steps of:

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