KR20170040880A - Method for producing instant herb cooked sauce rice comprising Aster scaber or Hizikia fusiforme - Google Patents

Method for producing instant herb cooked sauce rice comprising Aster scaber or Hizikia fusiforme Download PDF

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KR20170040880A
KR20170040880A KR1020150140085A KR20150140085A KR20170040880A KR 20170040880 A KR20170040880 A KR 20170040880A KR 1020150140085 A KR1020150140085 A KR 1020150140085A KR 20150140085 A KR20150140085 A KR 20150140085A KR 20170040880 A KR20170040880 A KR 20170040880A
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rice
instant
mugwort
prepared
cooked
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KR1020150140085A
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Korean (ko)
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KR101819282B1 (en
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오민석
차해리
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화심영농조합법인
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    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice

Abstract

The present invention relates to a method for producing instant vegetable sauce added cooked rice or instant vegetable sauce added rice porridge and the instant vegetable sauce added cooked rice or the instant vegetable sauce added rice porridge produced by using the same. The method includes the follow steps of: (a) preprocessing by soaking and boiling a dried Aster scaber or seaweed fusiforme in water; (b) producing instant cooked rice or instant rice porridge by sterilizing and then cooling cooked rice or rice porridge, which is produced by mixing the Aster scaber or the seaweed fusiforme preprocessed in the step (a) with the soaked cooked rice and adding rice cooking water thereto, and then putting the instant cooked rice or the instant rice porridge in a container; (c) producing mugwort enzyme by mixing and ripening mugwort, sugar, and a mugwort extract and then ripening the filtered solution again; (d) producing source by adding soy sauce to an extract produced by adding and boiling soybean, kelp, and shitake mushroom in water and then filtering and boiling the mixture, and then adding the mugwort enzyme produced in the step (c) thereto and ripening the mixture; and (e) packaging the instant cooked rice or the instant rice porridge produced in the step (b) together with the sauce produced in the step (d).

Description

≪ Desc / Clms Page number 1 > A method for producing instant herb japonica containing fried or sweet potatoes,

The present invention relates to a method for preparing a rice cake, which comprises mixing pre-processed fried or raw rice pre-processed with boiled rice and adding a cooking water, sterilizing cooked rice or porridge, cooling the prepared rice or adding sauce prepared using instant rice or instant mushroom enzyme The present invention relates to a method for preparing instant herb japanese or instant noodle jug, which is manufactured by packaging, and to an instant herb japan or instant noodle jug made by the above method.

Home Remedies (HMR) is an acronym for Home Meal Replace ment, sometimes referred to as a home substitute, and is a kind of instant food. In general, the process of eating food at home is done in the order of food purchase → food preparation → cooking → intake → ordering, and HMR is designed to minimize effort and time in this process. Since the ingredients of the food are processed and packaged in a state of being cooked after being cooked to some extent, the food is completed only after a simple cooking process such as heating or boiling. There are a variety of different types of home-style dishes, such as salads with separate dressing, Korean food such as ribs or ribs, and spaghetti or lasagna. The home-based diet is characterized by its freshness compared to conventional refrigerated and frozen foods, and the HMR market is expected to expand gradually in line with individual lifestyle changes.

On the other hand, with the development of the industry, the increase in the number of dual-income couples and the simplification of life by nuclear family are favored, and the usage rate of instant rice such as frozen rice and aseptic rice is rapidly increasing. In addition, as the standard of living improves, health-oriented foods are preferred, and efforts are being made to apply advanced science and technology to the food industry to provide higher quality foods.

On the other hand, is chwinamul Compositae (Aster There are more than 60 species in Korea. Among them, there are 24 species such as scorpion, sea anemone, sea bream, sea bream, sea bream, edible. In addition, it is a well-being food for modern people who considers health as a representative spring herb of Korea. In recent years, it has been exported to various countries including the USA. In addition, it has a unique taste and flavor It is known as a well-being food.

In general, tuna is rich in sugar, protein, calcium, phosphorus, iron, niacin, vitamins A, B1, and B2. It is a treasure house that gives refreshing energy to our body. In addition, warm-tempered fruiting bodies promote blood circulation and also relieve pain when muscles or joints become sick. In the case of chronic bronchitis or sore throat, it has a therapeutic effect when it is bloody, and it is also effective as a medicinal herb because it is effective for cold, headache and analgesia.

Tott is a major edible brown algae and is a traditional food material that consumes much food in Japan as well as in Japan. Nutritionally, it contains various minerals including iron. It also contains a large amount of functional acidic polysaccharide and high quality dietary fiber specific to brown algae such as alginic acid and fucoidan. It has good texture and fresh flavor characteristics, Kim, kelp, etc., which are mainly edible seaweed. These ingredients are known to lower cholesterol in the blood and prevent diseases such as colorectal cancer and constipation when they are ingested, and to prevent and treat various adult diseases.

Korean Patent Laid-Open Publication No. 2009-0067685 discloses a method for preparing a functional instant rice that helps diets and diabetes. Korean Patent No. 1520270 discloses a method for preparing oat instant rice. However, This method is different from the method of preparing instant soup containing potatoes.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for preparing instant herb japanese or instant herb japanese including pickles or roots by optimizing manufacturing conditions such as herb pretreatment, , Improves the flavor and texture of herbs, and improves taste and flavor, thereby enhancing the degree of preference of the herb.

In order to solve the above-mentioned problems, the present invention provides a method for producing a dried fruit of the present invention, comprising the steps of: (a) dipping and drying pre- (b) mixing the pretreated bran or top of step (a) with the rice to be cooked, adding the rice to be cooked, sterilizing the cooked rice or porridge, cooling the cooked rice, and preparing the instant rice or instant rice; (c) mixing mugwort, sugar, and mugwort extract, aging and then aging the filtered solution to prepare an enzyme; (d) boiling soybeans, kelp, and shiitake in water, adding soy sauce to the filtered extract, adding the mugwort enzyme prepared in step (c), and aging to prepare a sauce; And (e) packaging the ready-to-eat rice or ready-to-eat rice prepared in step (b) and the sauce of step (d) together. to provide.

In addition, the present invention provides an instant herb japon or an instant herb japon prepared by the above method.

It is possible to produce a ready-to-eat seaweed rice or herb kelp that has an excellent flavor and aroma of the herb and a proper taste and flavor of the herb prepared by the sterilization process of the high-temperature and high-pressure instant soup of the present invention. , When mixed with a packaged sauce, improves flavor and nutrition by improving the taste of soup or herbs and sauce, improves taste, and provides ready-to-eat herbs or instant noodles that can be easily taken anytime and anywhere .

In order to achieve the object of the present invention,

(a) a step of dipping and drying pre-dried bran or tops in water;

(b) mixing the pretreated bran or top of step (a) with the rice to be cooked, adding the rice to be cooked, sterilizing the cooked rice or porridge, cooling the cooked rice, and preparing the instant rice or instant rice;

(c) mixing mugwort, sugar, and mugwort extract, aging and then aging the filtered solution to prepare an enzyme;

(d) boiling soybeans, kelp, and shiitake in water, adding soy sauce to the filtered extract, adding the mugwort enzyme prepared in step (c), and aging to prepare a sauce; And

(e) packaging the ready-to-eat rice or ready-to-eat rice prepared in step (b) and the sauce of step (d) together. do.

In the preparation method of the present invention, the pretreatment in step (a) is preferably carried out by immersing the dried bran or top in water for 0.5 to 2 hours and boiling for 2 to 4 hours, more preferably drying Can be pretreated by immersing in water for 1 hour and boiling for 3 hours. According to the present invention, the use of the non-raw materials, the nutritive value and the flavor are better than those of the raw materials, and the pre-treatment can be performed under the excellent condition of the food while maintaining the unique taste and flavor of the herb.

In addition, in the production method of the present invention, the herb is not limited to fennel and sweet potato, and may include various herbs known to those of ordinary skill in the art. For example, it can be, but is not limited to, gondra, seagrass, wormwood, burdock or mushroom.

Also, in the production method of the present invention, the mixing of step (b) may be carried out preferably by mixing the fried or pretzel pretreated with the boiled rice at a ratio of 160 to 240: 16 to 24, more preferably 200: 20 weight ratio. If the mixing ratio is out of the above range, it is possible to produce a soup or a soup with good taste and flavor by appropriately adding flavor and aroma of the prepared soup or soup, And the taste and flavor of the herb is so strong that the preference degree is reduced.

In addition, in the production method of the present invention, the mugwort enzyme of step (c) is preferably mixed with 8 to 12 kg of mugwort, 8 to 10 kg of sugar and 0.8 to 1.2 L of mugwort extract, And the filtrate is aged at 20 to 30 ° C. for 1 to 3 years. More preferably, 10 kg of wormwood, 9 kg of sugar and 1 L of mugwort extract are mixed and stirred at 20 to 30 ° C. For 100 days, and then the filtrate is aged again at 20 to 30 ° C. for 2 years. The mugwort enzyme thus prepared contains not only a large amount of nutritive components of mugwort but also fermentation odor and bitter taste are reduced through aging for a long time and the flavor and taste are added to the sauce when added to the sauce, there was.

The mugwort extract may be prepared by adding 3 to 5 kg of mugwort to 8 to 12 L of water and boiling for 3 to 5 hours and then filtering. More preferably, 4 kg of mugwort is added to 10 L of water, Boiling for a period of time, followed by filtration. In the case of producing the mugwort enzyme, when the mugwort extract prepared in the above manner is added in an appropriate amount and fermented, the pharmacological effect and aroma of the mugwort can be maximally extracted during the fermentation, compared with the case where only the mugwort and the sugar are added to produce the enzyme. Of the mugwort enzyme.

In the production method of the present invention, the source of step (d) is preferably 1 to 1.4 kg of soybeans, 0.6 to 0.8 kg of kelp and 400 to 600 g of shiitake mushroom in 8 to 12 L of water, 6 ~ 10 L of soy sauce is boiled for 20 ~ 40 minutes and 1 ~ 1.4 L of mugwort enzyme is added and aged at 4-10 ℃ for 6 ~ 8 days. , 1.2 kg of soybeans, 0.7 kg of kelp and 500 g of mushroom were added to 10 L of water, boiled for 2 hours, and 8 L of soy sauce was added to the filtered extract. After boiling for 30 minutes, 1.2 L of mugwort enzyme was added, ≪ / RTI > The sauce prepared under the above conditions could be consumed as a soup or a soup with excellent taste and taste when it was mixed with a soup or a soup with good salty taste, sweetness and richness without harmful taste.

In addition, in the method for producing instant soup of the present invention, the source of step (e) may be a sealed source or a source mixed together with instant rice or instant rice porridge.

The method for producing the herbal prepared instant japanese or herb prepared japon of the present invention, more specifically,

(a) immersing the dried bran or top in water for 0.5 to 2 hours and boiling for 2 to 4 hours to pre-treat;

(b) Blending the pre-processed fried rice or top of step (a) in the ratio of 160 to 240: 16 to 24 by weight with the cooked rice, adding the rice water to sterilize the cooked rice or porridge, Or making ready-to-die;

(c) 8 to 12 kg of mugwort, 8 to 10 kg of sugar and 0.8 to 1.2 L of mugwort extract are mixed and aged at 20 to 30 ° C for 80 to 120 days. The filtered solution is further stirred at 20 to 30 ° C for 1 to 3 Aged for a year to produce an enzyme;

(d) Add 1 ~ 1.4 kg of soybean, 0.6 ~ 0.8 kg of kelp and 400 ~ 600 g of mushroom to 8 ~ 12 L of water, simmer for 1 ~ 3 hours, add 6 ~ 10 L of soy sauce to the filtered extract, Min, adding 1 ~ 1.4 L of the mugwort enzyme prepared in the step (c) and aging at 4-10 ° C for 6-8 days to prepare a sauce; And

(e) packing the instant rice prepared in step (b) or sauces prepared in step (b) and the source of step (d) together at a ratio of 200-280: 16-24 (w: v)

More specifically,

(a) immersing the dried bran or top in water for 0.5 to 2 hours and boiling for 2 to 4 hours to pre-treat;

(b) mixing the pre-processed fried or raw rice of the step (a) with the cooked rice at a ratio of 160 to 240: 16 to 24 by weight, adding the cooking water to the cooked rice, or baking the cooked rice at 90 to 100 ° C for 1 to 10 minutes Primary sterilization and secondary sterilization at 110-130 ° C for 20-40 minutes, followed by cooling and placing in a container to prepare instant rice or instant rice;

(c) 8 to 12 kg of mugwort, 8 to 10 kg of sugar and 0.8 to 1.2 L of mugwort extract are mixed and aged at 20 to 30 ° C for 80 to 120 days. The filtered solution is further stirred at 20 to 30 ° C for 1 to 3 Aged for a year to produce an enzyme;

(d) Add 1 ~ 1.4 kg of soybean, 0.6 ~ 0.8 kg of kelp and 400 ~ 600 g of mushroom to 8 ~ 12 L of water, simmer for 1 ~ 3 hours, add 6 ~ 10 L of soy sauce to the filtered extract, Min, adding 1 ~ 1.4 L of the mugwort enzyme prepared in the step (c) and aging at 4-10 ° C for 6-8 days to prepare a sauce; And

(e) packing the instant rice prepared in step (b) or sauces prepared in step (b) and the source of step (d) together at a ratio of 200-280: 16-24 (w: v)

Most specifically,

(a) immersing the dried bran or top in water for 1 hour and boiling for 3 hours to pre-treat;

(b) The pre-treated fried chicken or top of step (a) was mixed at 200: 20 weight ratio to the cooked rice, and the cooked rice was added to the cooked rice to sterilize the cooked rice or die for 5 minutes at 95 ° C, Second, then cooled, and placed in a container to prepare instant rice or instant rice;

(c) Mix 10 kg of mugwort, 9 kg of sugar and 1 L of mugwort extract, aged at 20 ~ 30 ° C for 100 days, filtered and then aged at 20 ~ 30 ℃ for 2 years to prepare mugwort enzyme ;

(d) 1.2 kg of soybean, 0.7 kg of kelp, and 500 g of mushroom were added to 10 L of water, boiled for 2 hours, and then 8 L of soy sauce was added to the filtered extract. After boiling for 30 minutes, the prepared mugwort enzyme Adding 1.2 L and aging at 7 占 폚 for 7 days to prepare a sauce; And

(e) packaging the ready-to-eat rice or instant rice prepared in step (b) and the sauce of step (d) together at a ratio of 240: 20 (w: v).

In the manufacturing method of the present invention, the rice in the step (b) may be cooked by adding the number of cooked rice to the so-called rice in a ratio of 160 to 240: 50 to 70 (w: v) The rice can be cooked by adding the cooking water in a ratio of 200: 60 (w: v). In addition, it is possible to add the number of cooked rice to the dead preferably called rice of step (b) at a ratio of 160-240: 200-500 (w: v), more preferably rice cooked at 200 : 300 (w: v).

The present invention also provides an instant herb japon or an instant herb prepared by the above method.

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.

Manufacturing example  1: Preparation of instant soup

(a) Each of the dried fenugreek or tops was soaked in water for 1 hour, boiled for 3 hours, washed in running water, and then sliced to a length of about 3 cm and pretreated.

(b) To 200 g of rice prepared for 1 hour, 20 g of each of the pre-processed fried or chestnut prepared in the above step (a) was added to the rice, and 60 mL of water was added thereto.

(c) rice cooked in the step (b) was subjected to degassing, sterilization, middle-temperature water treatment and cooling steps as shown in the following Table 1. Cooling was performed by supplying tap water at room temperature. Then, 240 g of the cooled instant rice was put into a container.

Degassing, sterilization, treatment with cold water and cooling conditions Work process Temperature pressure time Degassing 65 ℃ - - 1st sterilization 95 ℃ 0.5 kgf / cm 2 5 minutes Second sterilization 121 ° C 1.6 kgf / cm 2 30 minutes Mesophilic water treatment 60 ° C 1.7 kgf / cm 2 3 minutes
Cooling Primary cooling 1.6 kgf / cm 2 10 minutes Secondary cooling 1.4 kgf / cm 2 5 minutes Tertiary cooling 1.2 kgf / cm 2 5 minutes

Manufacturing example  2: Instant herbs Ejaculation  Produce

(1) Source preparation

(a) 4 kg of mugwort was added to 10 L of water, boiled for 4 hours, and filtered to produce mugwort extract.

(b) 10 kg of mugwort, 9 kg of unpurified sugar, and 1 L of the mugwort extract prepared in step (a) were mixed and aged at 20 to 30 ° C for 100 days. During the first aging, they were mixed once every 2-3 days until the sugar was completely dissolved. After the primary aging, the filtrate was aged again at 20 to 30 ° C. for 2 years to prepare a mugwort enzyme (fermentation broth).

(c) 1.2 kg of soybeans, 0.7 kg of kelp and 500 g of mushroom were added to 10 L of water, boiled for 2 hours, and then 8 L of soy sauce was added to the filtered extract, boiled for 30 minutes, cooled to 40 캜, 1.2 L of mugwort enzyme was added and the prepared sauce was sealed by aging at 7 캜 for 7 days.

(2) packaging

The instant rice prepared in Preparation Example 1 and 20 mL of the sealed source of (1) were packed together.

Example  1: Instant herbs according to source ratio Japanese  Sensory test

The prepared instant soup prepared by the method of Preparation Example 1, the instant herb japon prepared by the method of Preparation Example 2, and the method of Preparation Example 2 were used, and the mixing ratio of the sauce of (1) (Comparative Examples 1 and 2) prepared with the prepared sauce, and Instant-onyx japonica (Comparative Examples 3 and 4) were subjected to sensory evaluation. The sensory evaluation was performed on 30 adult males and females. The five - point symbol scale method was used to distinguish favoritism between 1 point, 2 points worse, 3 points normal, 4 points good and 5 points very good.

Source mixing ratio material Production Example 1 Comparative Example 1, Comparative Example 3 Comparative Example 2, Comparative Example 4 water 10 L 10 L 10 L Soy sauce 8 L 5 L 12 L bean 1.2 kg 0.8 kg 1.5 kg Kelp 0.7 kg 1.2 kg 0.4 kg Shiitake mushrooms 500 g 800 g 300 g Mugwort enzyme 1.2 L 1.6 L 0.8 L

Table 3 below shows averages of the sensory evaluation results of instant crab japanese according to the ratio of the sources. As a result, fried egg japan (Preparation Example 2), in which the sauce of the present invention was rinsed, had a higher preference than that of the instant fried rice of Preparation Example 1, and the flavor of the soup can be further improved when the sauce of the present invention is rubbed together . In addition, Production Example 2 and Comparative Examples did not show a large difference in preference to color, but the highest preference was given to instant fried food product using sauce prepared by the method of Production Example 2 in flavor, taste and general taste.

Sensory evaluation of instant-fried rice japan according to the source ratio Kinds color incense flavor Overall likelihood Production Example 1 (fried product) 3.82 3.82 3.70 3.76 Production Example 2 (fried product) 4.00 4.22 4.20 4.18 Comparative Example 3 4.00 3.90 3.80 3.88 Comparative Example 4 3.98 3.98 3.82 3.86

Table 4 below shows the average sensory test results of instant-fried rice toppings according to the blending ratio of sources. As a result, the safflower rice sauce (preparation example 2) having the sauce of the present invention added to the safflower sauce of Production example 1 showed higher scores in all items, and when the sauce of the present invention was rubbed together with safflower sauce, . In addition, in the case of the safflower with different source blending ratios, there was no significant difference in the preference for the color in the preparation example 2 and the comparative example, but the safflower safflower sauce using the sauce prepared in the method of Production example 2 in incense, The highest preference was shown.

Sensory evaluation of instant-fried rice eel Kinds color incense flavor Overall likelihood Production Example 1 (Tart) 3.84 3.74 3.68 3.72 Production Example 2 (Tart) 4.00 4.20 4.16 4.16 Comparative Example 3 3.96 3.92 3.88 3.82 Comparative Example 4 3.92 3.86 3.76 3.80

Claims (5)

(a) a step of dipping and drying pre-dried bran or tops in water;
(b) mixing the pretreated bran or top of step (a) with the rice to be cooked, adding the rice to be cooked, sterilizing the cooked rice or porridge, cooling the cooked rice, and preparing the instant rice or instant rice;
(c) mixing mugwort, sugar, and mugwort extract, aging and then aging the filtered solution to prepare an enzyme;
(d) boiling soybeans, kelp, and shiitake in water, adding soy sauce to the filtered extract, adding the mugwort enzyme prepared in step (c), and aging to prepare a sauce; And
(e) packaging the ready-to-eat rice or ready-to-eat rice prepared in step (b) and the sauce of step (d) together. The method of claim 1, wherein the mugwort enzyme of step (c) is prepared by mixing 8-12 kg of mugwort, 8-10 kg of sugar, and 0.8-1.2 L of mugwort extract, aging the mixture at 20-30 ° C for 80-120 days, And then aging the solution at 20 to 30 DEG C for 1 to 3 years to produce an instant herb japan or instant herb jam. The method according to claim 1, wherein the source of step (d) comprises 1 to 1.4 kg of soybean, 0.6 to 0.8 kg of soybean and 400 to 600 g of mushroom in 8 to 12 L of water, boiling for 1 to 3 hours, , Adding 6 ~ 10 L of soy sauce and boiling for 20 ~ 40 minutes, adding 1 ~ 1.4 L of the prepared mugwort enzyme of step (c) and aging at 4-10 ° C for 6-8 days A method for preparing instant herbs or instant noodles. The method according to claim 1,
(a) immersing the dried bran or top in water for 0.5 to 2 hours and boiling for 2 to 4 hours to pre-treat;
(b) Blending the pre-processed fried rice or top of step (a) in the ratio of 160 to 240: 16 to 24 by weight with the rice to be cooked, adding the cooking water to sterilize the cooked rice or porridge, Or making ready-to-die;
(c) 8 to 12 kg of mugwort, 8 to 10 kg of sugar and 0.8 to 1.2 L of mugwort extract are mixed and aged at 20 to 30 ° C for 80 to 120 days. The filtered solution is further stirred at 20 to 30 ° C for 1 to 3 Aged for a year to produce an enzyme;
(d) Add 1 ~ 1.4 kg of soybean, 0.6 ~ 0.8 kg of kelp and 400 ~ 600 g of mushroom to 8 ~ 12 L of water, simmer for 1 ~ 3 hours, add 6 ~ 10 L of soy sauce to the filtered extract, Min, adding 1 ~ 1.4 L of the mugwort enzyme prepared in the step (c) and aging at 4-10 ° C for 6-8 days to prepare a sauce; And
(e) packaging the instant rice prepared in step (b) or sauces prepared in step (b) and the sauce of step (d) together at a ratio of 200-280: 16-24 (w: v) Wherein the method comprises the steps of: 6. An instant herb prepared in accordance with the method of any one of claims 1 to 4 or an instant herb.
KR1020150140085A 2015-10-06 2015-10-06 Method for producing instant herb cooked sauce rice comprising Aster scaber or Hizikia fusiforme KR101819282B1 (en)

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* Cited by examiner, † Cited by third party
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CN109527345A (en) * 2017-09-21 2019-03-29 天津金匮堂生物科技有限公司 A kind of tranquilizing the mind enriching yin mixed congee and preparation method thereof
KR102050164B1 (en) * 2018-07-13 2020-01-22 이은희 Instant nutritional supplement comprising hijikia fusiforme, manufacturing method thereof and instant food kit
KR20210042473A (en) * 2019-10-10 2021-04-20 제주국제대학교 산학협력단 Preparation for precooked rice including seaweeds

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KR100732609B1 (en) * 2005-12-26 2007-06-27 (주)미플러스 Preparation method of natural condiments

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109527345A (en) * 2017-09-21 2019-03-29 天津金匮堂生物科技有限公司 A kind of tranquilizing the mind enriching yin mixed congee and preparation method thereof
KR102050164B1 (en) * 2018-07-13 2020-01-22 이은희 Instant nutritional supplement comprising hijikia fusiforme, manufacturing method thereof and instant food kit
KR20210042473A (en) * 2019-10-10 2021-04-20 제주국제대학교 산학협력단 Preparation for precooked rice including seaweeds

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