KR20210085900A - A method for making instant bibimbob - Google Patents

Abstract

The present invention relates to a method for manufacturing instant bibimbap to enable a customer to easily enjoy the instant bibimbap. More specifically, the method comprises: a first step of preparing ingredients by washing and cutting at least one of bellflower roots, seasoned radish slices, bracken, shiitake mushrooms, Cirsium setidens leaves, Erysimum cheiranthoides L. sprouts, spinach, and carrots; a second step of drying the prepared ingredients with a natural wind of 25 to 35℃ to evaporate the moisture of the prepared ingredients by 3 to 5% compared to the start of drying; a third step of drying the prepared ingredients with a hot wind of 60 to 90℃ to evaporate the moisture of the prepared ingredients by 3 to 5% compared to the start of drying; a fourth step of drying the second step and the third step alternately so that the moisture content is less than 5%; and a fifth step of drying the prepared material with cold wind of 0 to 4℃ to dry the prepared ingredients so that the moisture content of the prepared ingredients is less than 2% to produce dried herbs. With respect to cooked rice, dried rice is manufactured by repeatedly performing the steps 2 to 5 and is divided and packaged.

Description

A method of making instant bibimbap {A METHOD FOR MAKING INSTANT BIBIMBOB}

The present invention relates to a method for preparing instant bibimbap, and more particularly, to a first step of preparing ingredients by washing and cutting at least one of bellflower, daikon radish, bracken, shiitake, gondre, porcini sprouts, spinach, and carrots; a second step of evaporating the moisture of the material by 3 to 5% compared to the start of drying by drying the preparation material in a natural wind of 30 to 35°C; a third step of evaporating the moisture of the material by 3 to 5% from the start of drying by drying the preparation material with a hot wind of 60 to 90° C.; a fourth step of drying the second step and the third step alternately so that the moisture content is less than 5%; and a fifth step of drying the prepared material with a cold wind of 0 to 4° C. and drying it so that the moisture content of the material is less than 2% to produce dried herbs, and for rice, from the second step to the fifth step. It relates to an instant bibimbap manufacturing method in which dried rice is manufactured by repeatedly performing the above, and then the dried herbs and the dried rice are separated and packaged to prepare bibimbap.

As is well known, bibimbap is a unique Korean food made with rice, various herbs, and vegetables in one bowl, and has been a representative dish since its recipe appeared in the Siuijeonseo (是議全書) in the late 1800s. Known for cooking. Bibimbap is popular among busy modern people as it has excellent taste and nutrition due to the variety of ingredients and can be easily eaten in a short period of time. It is especially popular with foreigners, so it is emerging as an international food.

The type of bibimbap is very diverse depending on the bibimbap mixed with the rice. In other words, herbs and general vegetables were mainly used as ingredients for bibim for the purpose of simply having a simple meal, but meat (eg, beef, pork, chicken, etc.) is added to balance the nutrition, and sea cucumber and There have also been attempts to use seafood such as sea urchins as ingredients for bibimbap. Furthermore, bibimbap, which is cooked with an extract obtained by heating fennel, cloves, and cinnamon, which are herbal medicines, is mixed with nutrient-rich vegetables to prevent food poisoning by sterilization by additives and at the same time, to replenish energy. .

However, the conventional bibimbap as described above has disadvantages in that it is not only too complicated in the cooking process, but also deteriorates quickly because it is not easy to store. In addition, there is a problem that it cannot be done in small amounts at a time, so bibimbap is only eaten during holidays or ancestral rites, and due to these shortcomings, housewives usually do not try to cook easily.

As such, conventional bibimbap cannot eat bibimbap because it is nutritious and delicious other than on a specific day. Of course, you can eat it when you go to a specific restaurant, but the reality is that you cannot often eat bibimbap at a specific restaurant due to tangible circumstances such as economic and time. to be.

Korean Patent Publication No. 10-2011-0037185

An object of the present invention is to provide a method for easily enjoying bibimbap by extending the preservation period while maintaining the texture of the existing herbs and rice as it is, and restoring the existing texture and taste when simply pouring water.

The present invention provides the following problem solving means in order to solve the above problems.

A first step of preparing a material by washing and cutting at least one of bellflower, radish vegetables, bracken, shiitake mushrooms, gondae, porcini sprouts, spinach, and carrots;

a second step of evaporating the moisture of the material by 3 to 5% compared to the start of drying by drying the preparation material in a natural wind of 30 to 35° C.;

a third step of evaporating the moisture of the material by 3 to 5% from the start of drying by drying the preparation material with a hot wind of 60 to 90° C.;

a fourth step of drying the second step and the third step alternately so that the moisture content is less than 5%;

A fifth step of drying the prepared material with a cold wind of 0 to 4° C. and drying it so that the moisture content of the material is less than 2% to produce dried herbs,

After manufacturing dried rice by repeating steps 2 to 5 for rice,

It provides a method for preparing bibimbap by separately packaging the dried herbs and the dried rice.

The present invention has the effect of providing a method for easily enjoying bibimbap by extending the preservation period while maintaining the texture of the existing herbs and rice as it is, and restoring the existing texture and taste when simply pouring water.

1 is a flowchart of a bibimbap manufacturing process according to the present invention;

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In this case, it should be noted that in the accompanying drawings, the same components are denoted by the same reference numerals as much as possible. In addition, detailed descriptions of well-known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some components are exaggerated, omitted, or schematically illustrated in the accompanying drawings.

In addition, throughout the specification, when a part "includes" a certain component, this means that other components may be further included, rather than excluding other components, unless otherwise stated. In addition, throughout the specification, "on" means to be located above or below the target part, and does not necessarily mean to be located above the gravitational direction.

The present invention relates to a method for preparing instant bibimbap, and more particularly, to a first step of preparing ingredients by washing and cutting at least one of bellflower, daikon radish, bracken, shiitake, gondre, porcini sprouts, spinach, and carrots; a second step of evaporating the moisture of the material by 3 to 5% compared to the start of drying by drying the preparation material in a natural wind of 30 to 35° C.; a third step of evaporating the moisture of the material by 3 to 5% from the start of drying by drying the preparation material with a hot wind of 60 to 90° C.; a fourth step of drying the second step and the third step alternately so that the moisture content is less than 5%; and a fifth step of drying the prepared material with a cold wind of 0 to 4° C. and drying it so that the moisture content of the material is less than 2% to produce dried herbs, and for rice, from the second step to the fifth step. It relates to an instant bibimbap manufacturing method in which dried rice is manufactured by repeatedly performing the above, and then the dried herbs and the dried rice are separated and packaged to prepare bibimbap.

An embodiment of the present invention will be described in detail as follows.

In the drying room for the present invention, a machine room, a refrigeration unit, a blower, an electric heater, a temperature sensor, a humidity sensor, a shelf or a cart are installed therein, and a controller box for controlling the above-mentioned devices is installed, and the item to be manufactured and dried Accordingly, low-temperature drying and high-temperature drying can be repeatedly performed.

The refrigeration unit is composed of a condenser, a solenoid valve, and an evaporator like a normal structure.

The control box consists of a time adjustment timer, a temperature setter, an automatic manual operation switch, and a digital thermometer.

Setting the working environment sets the temperature and time for freezing and dehumidification, adjusts the strength of the blower, and then operates the blower, freezer, and heater in order.

Agricultural products are started by freezing using the freezing unit, and when the freezing is finished by the time control timer, high-temperature drying begins.

In high-temperature drying, the heat of condensation generated by the condenser and the electric heater are operated to gradually increase the temperature inside the drying chamber, and the moisture evaporated from the drying material is condensed by the evaporator of the refrigeration unit and discharged as the dry material drying extract solution, which passes through the evaporator. The air is heated again by gas heat and electric heater as dry air to become hot dry air, and the process of absorbing moisture from the dry material is repeated and dried.

After the set high temperature drying time has elapsed, it is frozen again. At this time, the electric heater is stopped and the refrigeration system of the refrigeration unit is operated, and the temperature inside the drying room is gradually lowered and the dried material is frozen again. Since this process is performed for about 30 to 50 hours depending on the object to be dried, the drying time can be significantly shortened compared to the method of drying in a natural state.

This process will be described step by step.

Step 1 - sorting, washing, cutting

Dry material is screened, washed, and cut to a certain size for easy evaporation of moisture.

Step 2 - Set Dryer Operating Conditions

Set the freezing and dehumidification temperature and time in the control box, load the dry material on a shelf or a cart, put it in the dryer, adjust the blower strength, and then turn the switch of the blower, refrigeration unit, and electric heater to ON. do.

At this time, the low temperature (freezer) temperature is 30~35℃, the high temperature (heater) temperature is 60~90℃, and the temperature deviation during condensation is 20℃ or more, so that the temperature of the heater is higher than that of the dry material. Set not to rise above the set value so that moisture in the dry material can be evaporated.

Step 3 - Low Temperature Drying

The refrigeration unit is operated and the temperature inside the drying chamber is gradually lowered to cool the drying chamber and freeze the dried materials placed in the drying chamber.

Step 4 - High Temperature Drying

When the freezing is finished, the electric heater is automatically operated, and the temperature inside the drying room is gradually increased by the hot air blown from the blower and the gas heat generated by the condenser of the refrigeration unit, and the moisture in the drying material is evaporated. At this time, the water vapor evaporated from the dry material is condensed by the evaporator of the refrigeration unit, and the extract is discharged.

Step 5 - Check dryness

When the high-temperature drying is completed, the dry material is dried by repeating the low-temperature drying of the third step and the high-temperature drying of the fourth step. When the drying time set in the control box is reached, the dry state of the dried material is checked and edible. Shut down the dryer when it is dry as much as possible.

Stage 6 - Harvest

The moisture extracted by evaporating the moisture of the dried ingredients is the pure moisture contained in the dried ingredients, and it is stored in a clean container, and the dried food is aged in its natural state.

In the above manufacturing process, the drying efficiency and extraction efficiency of the extract can be improved if the air in the dryer is blocked as much as possible from the intrusion of external air and the cold and hot air are circulated internally.

Depending on the change in temperature, drying time, method, and aging, the product may ripen quickly or dry quickly. Regardless of the experimental results, the ideal product can be produced faster depending on the drying method, aging method, temperature, and time control during product production. It can be produced sooner or later.

When drying at low temperature, it is preferable to maintain the temperature of 30 ~ 35 ℃. At 30°C or lower, it takes too long to dry, and at 35°C or higher, there is a problem that the texture is bad during low-temperature drying.

It is preferable to maintain the temperature of 60 ~ 90 ℃ during high temperature drying. Below 60°C, while maintaining the advantages of high-temperature drying, the drying time was too long and the taste was changed, and at 90°C or higher, the material was rapidly dried.

As a result of drying at low temperature and high temperature for 3-5 hours using bracken according to the above conditions, the moisture content of 85% decreased by 3% to 5%.

The core of the present invention is to alternately proceed with the low-temperature drying process and the high-temperature drying process, and in each process, the moisture reduction rate is dried by only about 3 to 5% compared to the initial stage. This is because, in the case of reducing too much at once (more than 5% in each step), the existing texture, taste, and flavor may change due to a sudden change in internal tissue. Therefore, even if it is a little cumbersome, it is characterized in that only 3-5% is dried in each drying process.

Here, the standard refers to 3-5% based on the moisture content at the initial stage (after washing and before drying) of the dried material as 100%.

As a result of continuous low-temperature drying and high-temperature drying for 10 to 12 hours, the moisture content of 85% decreased by 45%, and the surface of dried herbs was slightly wrinkled and soft due to the loss of moisture. The color did not change. It became possible to obtain the extract repeatedly according to the freezing and hot air settings of the dryer during operation.

As a result of continuous low-temperature drying and high-temperature drying for 18 to 20 hours, the moisture content of 85% decreased by more than 60%, the surface of the bracken was wrinkled and chewy, and the color was slightly dark auburn. And it was possible to continuously extract the extract according to the freezing and hot air settings of the dryer during operation.

As a result of continuous freezing and hot air drying for 24 to 25 hours, the moisture content of 85% decreased by 75%. After extracting the extract repeatedly and continuously according to the freezing and hot air settings of the dryer during operation, the extraction of the extract was almost complete, and there was no further extraction.

As a result of continuous freezing and hot air drying for 29 to 30 hours, the moisture content of 85% decreased by more than 90%, and the surface of the bracken was dried well enough to crack and crack with little moisture. It is also crunchy enough to be eaten as a snack in a shredded state, and dried to a delicious state. It is dried to the best texture with a crunchy texture when chewed. The color was an appetizingly dark auburn color, and the extraction sap was already all extracted, so no more extracts could be obtained.

In addition, the most essential part of the present invention is that the low-temperature drying and high-temperature drying are repeated repeatedly, and when the moisture content reaches about 5%, the conventional drying method is no longer performed.

Finally, it is important to dry it with cold wind at 0-4° C. so that the moisture content of the material is less than 2%. Finally, it is characterized by maintaining the texture, taste, and aroma of the material by drying it with a cold wind.

In this process, drying was not accomplished with a wind of 0° C. or lower, and with a wind of 4° C. or higher, the drying was too fast, so that the flavor disappeared, and the sensory evaluation results showed poor texture. When the moisture content was lowered to less than 2% during the final drying step at 4°C or lower, the best texture, taste, and flavor were evaluated.

A sensory test was conducted on 10 randomly selected panelists from each age group for the extract and dried food prepared using bracken according to the method of the present invention.

The selected panel consisted of one group of 10 men and women from the age of 9 to 15, two groups of 10 men and women selected from the age of 16 to 20, and 10 men and women selected from the age of 21 to 25. 3 groups of people, 4 groups of 10 males and females selected from 26 to 30 years old, 5 groups of 10 males and females selected from 31 to 35 years old, male and female selected from 35 to 40 years of age 10 persons were selected from 6 groups, 10 men and women selected from 41 to 45 years old were selected from 7 groups, 10 men and women selected from 46 to 50 years old were selected from 8 groups, and 51 to 60 years old were selected from 8 groups. Ten men and women were divided into 9 groups, and 10 men and women selected from the age of 61 to 70 were classified into 10 groups.

For the group classified as described above, one product (Product 1) made instant bibimbap using herbs used as ingredients for bibimbap according to the present invention and Bibimbap 2 produced by a small and medium-sized company in Jeonju, Jeollabuk-do The following table 1 shows the results of performing a comprehensive sensory test on taste and fragrance for dog products (Product 2 and Product 3), and selecting the order of preference.

symbol ranking group product 1 product 2 product 3 One 3 3 4 2 3 4 3 3 4 3 3 4 4 4 2 5 3 4 3 6 4 5 One 7 5 3 2 8 5 4 One 9 4 4 2 10 4 3 3

As can be seen from this result, the age group over 40 years old showed high satisfaction with the product of the present invention as the first priority.

As a result of tasting the bibimbap using herbs according to the present invention for the groups classified as described above, the middle-aged group showed more preference than the low age group.

On the other hand, the embodiments of the present invention disclosed in the present specification and drawings are only presented as specific examples to easily explain the technical contents of the present invention and help the understanding of the present invention, and are not intended to limit the scope of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains that other modifications based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

S100 : Step 1

Claims (3)

A first step of preparing a material by washing and cutting at least one of bellflower, radish vegetables, bracken, shiitake mushrooms, gondae, porcini sprouts, spinach, and carrots;
a second step of evaporating the moisture of the material by 3 to 5% compared to the start of drying by drying the preparation material with a low temperature wind of 30 to 35° C.;
a third step of evaporating the moisture of the material by 3 to 5% compared to the start of drying by drying the preparation material with a high-temperature wind of 60 to 90° C.;
a fourth step of drying the second step and the third step alternately so that the moisture content is less than 5%;
a fifth step of drying the prepared material with a cold wind of 0 to 4° C. and drying it so that the moisture content of the material is less than 2% to produce dried herbs,
To prepare dried rice by repeating steps 2 to 5 with respect to rice,
How to make instant bibimbap.
The method according to claim 1,
Separately packaging the dried herbs and the dried rice to prepare bibimbap,
How to make instant bibimbap. 3. The method according to claim 2,
further comprising red pepper paste,
How to make instant bibimbap.

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