KR102643047B1 - Manufacturing method of pot rice meal kit capable of cooking with electric rice cooker or instant rice - Google Patents
Manufacturing method of pot rice meal kit capable of cooking with electric rice cooker or instant rice Download PDFInfo
- Publication number
- KR102643047B1 KR102643047B1 KR1020230103515A KR20230103515A KR102643047B1 KR 102643047 B1 KR102643047 B1 KR 102643047B1 KR 1020230103515 A KR1020230103515 A KR 1020230103515A KR 20230103515 A KR20230103515 A KR 20230103515A KR 102643047 B1 KR102643047 B1 KR 102643047B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- rice
- pot
- sauce
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 205
- 235000009566 rice Nutrition 0.000 title claims abstract description 205
- 235000012054 meals Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 241000209094 Oryza Species 0.000 title abstract 15
- 238000010411 cooking Methods 0.000 title description 12
- 235000015067 sauces Nutrition 0.000 claims abstract description 58
- 238000004806 packaging method and process Methods 0.000 claims abstract description 57
- 238000007789 sealing Methods 0.000 claims abstract description 31
- 241001474374 Blennius Species 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 241000758706 Piperaceae Species 0.000 claims abstract description 8
- 244000195452 Wasabia japonica Species 0.000 claims abstract description 8
- 235000000760 Wasabia japonica Nutrition 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 240000007594 Oryza sativa Species 0.000 claims description 190
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 235000021096 natural sweeteners Nutrition 0.000 claims description 18
- 239000008213 purified water Substances 0.000 claims description 17
- 241000269851 Sarda sarda Species 0.000 claims description 15
- 235000002639 sodium chloride Nutrition 0.000 claims description 15
- 235000013555 soy sauce Nutrition 0.000 claims description 15
- 241000251468 Actinopterygii Species 0.000 claims description 14
- 235000019688 fish Nutrition 0.000 claims description 14
- 240000003291 Armoracia rusticana Species 0.000 claims description 12
- 235000011330 Armoracia rusticana Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 240000000249 Morus alba Species 0.000 claims description 10
- 235000008708 Morus alba Nutrition 0.000 claims description 10
- 229930091371 Fructose Natural products 0.000 claims description 9
- 239000005715 Fructose Substances 0.000 claims description 9
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 9
- 235000020688 green tea extract Nutrition 0.000 claims description 9
- 229940094952 green tea extract Drugs 0.000 claims description 9
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000019991 rice wine Nutrition 0.000 claims description 8
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 241000269821 Scombridae Species 0.000 claims description 7
- 235000013890 disodium inosinate Nutrition 0.000 claims description 7
- 235000020640 mackerel Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 229940074404 sodium succinate Drugs 0.000 claims description 7
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 7
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 6
- 244000228451 Stevia rebaudiana Species 0.000 claims description 6
- 239000003531 protein hydrolysate Substances 0.000 claims description 6
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 5
- 240000004307 Citrus medica Species 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims description 3
- 241000219068 Actinidia Species 0.000 claims description 2
- 241000237858 Gastropoda Species 0.000 claims description 2
- 229940073490 sodium glutamate Drugs 0.000 claims description 2
- 244000307888 Acanthus ebracteatus Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 4
- 241000972773 Aulopiformes Species 0.000 description 24
- 235000019515 salmon Nutrition 0.000 description 24
- 238000002360 preparation method Methods 0.000 description 17
- 241000234282 Allium Species 0.000 description 11
- 240000004160 Capsicum annuum Species 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 description 7
- 239000001728 capsicum frutescens Substances 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 241000269819 Katsuwonus pelamis Species 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 240000003889 Piper guineense Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000010633 broth Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 2
- 240000008867 Capsella bursa-pastoris Species 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 2
- 241001454694 Clupeiformes Species 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 235000019513 anchovy Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229910052571 earthenware Inorganic materials 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 210000000744 eyelid Anatomy 0.000 description 1
- 229960002989 glutamic acid Drugs 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000006438 vascular health Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000021269 warm food Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Mechanical Engineering (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법에 관한 것으로, 더욱 상세하게는 솥밥 토핑을 밀봉하는 토핑포장단계, 김가루를 밀봉하는 김가루포장단계, 솥밥소스를 밀봉하는 솥밥소스포장단계, 고추냉이를 밀봉하는 고추냉이포장단계, 비빔소스를 밀봉하는 비빔소스포장단계, 대파와 청양고추를 밀봉하는 야채포장단계, 오차츠케 육수를 밀봉하는 육수포장단계 및 상기 솥밥 토핑, 김가루, 비빔소스, 고추냉이, 솥밥소스, 대파, 고추 및 오차츠케 육수를 포장용기에 담는 전재료포장단계로 이루어진다.
상기의 과정을 통해 제조되는 밀키트는 전기밥솥으로 조리하는 경우 뿐만 아니라, 즉석밥을 이용하여 조리하는 경우에도 솥밥과 유사한 맛과 기호도를 나타내어 기호도가 우수하며, 각종 영양성분이 풍부하게 함유된 솥밥을 간편하게 조리할 수 있다.The present invention relates to a method of manufacturing a pot rice meal kit that can be cooked in an electric rice cooker or instant rice, and more specifically, to a topping packaging step of sealing the pot rice topping, a seaweed powder packaging step of sealing the seaweed powder, and a process of sealing the pot rice sauce. A pot rice sauce packaging step, a wasabi packaging step for sealing the wasabi, a bibim sauce packaging step for sealing the bibim sauce, a vegetable packaging step for sealing the green onions and Cheongyang peppers, a broth packaging step for sealing the ochatsuke broth, and the pot rice toppings, It consists of an all-ingredient packaging stage where seaweed powder, bibim sauce, wasabi, pot rice sauce, green onions, peppers, and Ochatsuke broth are placed in packaging containers.
The meal kit manufactured through the above process has a taste and preference similar to pot rice not only when cooked with an electric rice cooker, but also when cooked using instant rice, and is excellent in taste and preference, and provides pot rice rich in various nutrients. It can be cooked easily.
Description
본 발명은 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법에 관한 것으로, 더욱 상세하게는 전기밥솥으로 조리하는 경우 뿐만 아니라, 즉석밥을 이용하여 조리하는 경우에도 솥밥과 유사한 맛과 기호도를 나타내어 기호도가 우수하며, 각종 영양성분이 풍부하게 함유된 솥밥을 간편하게 조리할 수 있는 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a pot rice meal kit that can be cooked with an electric rice cooker or instant rice. More specifically, not only when cooked with an electric rice cooker, but also when cooked with instant rice, the taste and preference are similar to pot rice. It relates to a method of manufacturing a pot rice meal kit that has excellent preference and can be easily cooked in an electric rice cooker or instant rice that is rich in various nutrients.
최근에는 웰빙에 대한 관심과 함께 단순히 맛뿐만 아니라 건강에도 도움을 주는 식품의 개발에 관심을 가지게 되면서 곱돌, 구들장돌 등과 같은 재질로 구성된 뚝배기를 사용하여 밥을 조리한 솥밥에 대한 관심이 증가하고 있고, 이와 함께 많은 솥밥 전문음식점들이 생겨나고 있는 실정이다. 즉, 곱돌, 구들장돌 등과 같은 재질은 원적외선이 발산되어 음식을 고루 익혀주며, 건강에 좋고 열전도율과 보존율이 높아 오랜 기간 따뜻한 음식을 즐길 수 있으며 식사 후에는 후식으로 물만 부으면 완성되는 구수한 누룽지를 취식할 수 있다는 장점이 있다.Recently, with interest in well-being and the development of foods that are not only tasty but also beneficial to health, interest in pot rice, which is made by using earthenware pots made of materials such as gopdol and gudeuljangdol, is increasing. , Along with this, many restaurants specializing in pot rice are emerging. In other words, materials such as Gopdol and Gudeuljangdol emit far-infrared rays to cook food evenly. They are good for your health and have high thermal conductivity and preservation rate, so you can enjoy warm food for a long time. After a meal, you can enjoy savory scorched paper that can be completed by just pouring water for dessert. There is an advantage in that it can be done.
통상적으로 밥은 쌀 등의 곡류를 물에 씻어 불린 다음 물을 제거하여 가열함으로써 조리, 제조될 수 있다. 그런데, 밥을 제대로 조리하기 위해서는 곡류의 양에 따른 물의 양을 정확하게 계량하여 사용해야 하는 것이 중요하며 가열하는 조건과 방식에 따라 최종 밥의 맛이나 식감이 크게 달라질 수 있어, 일정 수준 이상의 밥을 만들기 위해서는 숙련된 솜씨나 경험이 필요하다. 일정하면서도 우수한 품질의 밥을 조리하는 것이 쉽지 않기 때문에 밥만을 만들기 위한 목적의 전기밥솥이 개발되어 있기도 하다. 밥은 주식으로 먹는 음식의 일종이기 때문에 매일 조리해야 하거나 많은 양을 조리해야 하는데, 이를 조리하는 과정이 번거롭고 용이하지 않다는 단점이 있다.Typically, rice can be cooked and manufactured by washing grains such as rice in water, soaking them, then removing the water and heating them. However, in order to cook rice properly, it is important to accurately measure and use the amount of water according to the amount of grain. The taste and texture of the final rice can vary greatly depending on the heating conditions and method, so in order to cook rice above a certain level, Skilled workmanship or experience is required. Because it is not easy to cook consistent, high-quality rice, electric rice cookers have been developed solely for the purpose of cooking rice. Since rice is a type of food eaten as a staple food, it must be cooked every day or in large quantities, but the cooking process has the disadvantage of being cumbersome and not easy.
특히, 1인 가구가 증가하고 외식 문화가 발달하는 최근 경향에 따라, 위와 같은 번거로운 과정을 거쳐 가정에서 밥을 지어 먹고자 하는 사람들이 줄고 있으며, 특히, 솥밥과 같이 곱돌, 구들장돌 등의 장비가 별도로 필요로 하는 솥밥의 경우 일반 백미에 비해 더욱 번거로운 문제점이 있다.In particular, with the recent trend of increasing single-person households and developing eating out culture, the number of people who want to cook rice at home through the above cumbersome process is decreasing. In the case of pot rice, which requires more trouble than regular white rice, there is a problem.
즉석밥은 조리 상태의 밥을 포장하여 판매되고 있어, 이를 구입한 소비자가 바로 이를 먹을 수 있으며, 전자레인지 등을 이용해 간단한 조리 과정을 거침으로써 손쉽게 우수한 품질의 밥을 즐길 수 있는 장점이 있다. 그러나, 종래에 즉석밥은 솥밥에 비해 맛과 식감이 현저하게 저하되어 소비자의 기호도가 상대적으로 낮은 문제점이 있었다.Instant rice is sold as packaged cooked rice, so consumers who purchase it can eat it right away, and it has the advantage of being able to easily enjoy high-quality rice by going through a simple cooking process using a microwave, etc. However, conventionally, instant rice had a problem in that its taste and texture were significantly reduced compared to pot rice, so consumers' preference was relatively low.
본 발명의 목적은 전기밥솥으로 조리하는 경우 뿐만 아니라, 즉석밥을 이용하여 조리하는 경우에도 솥밥과 유사한 맛과 기호도를 나타내어 기호도가 우수하며, 각종 영양성분이 풍부하게 함유된 솥밥을 간편하게 조리할 수 있는 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법을 제공하는 것이다.The purpose of the present invention is not only when cooking with an electric rice cooker, but also when cooking using instant rice, so that it has a taste and preference similar to that of pot rice, which has excellent preference, and it is possible to easily cook pot rice rich in various nutrients. It provides a method of manufacturing a pot rice meal kit that can be cooked with an electric rice cooker or instant rice.
본 발명의 목적은 솥밥 토핑을 밀봉하는 토핑포장단계, 김가루를 밀봉하는 김가루포장단계, 솥밥소스를 밀봉하는 솥밥소스포장단계, 고추냉이를 밀봉하는 고추냉이포장단계, 비빔소스를 밀봉하는 비빔소스포장단계, 대파와 청양고추를 밀봉하는 야채포장단계, 육수를 밀봉하는 육수포장단계 및 상기 솥밥 토핑, 김가루, 비빔소스, 고추냉이, 솥밥소스, 대파, 고추 및 육수를 포장용기에 담는 전재료포장단계;로 이루어지는 것을 특징으로 하는 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법을 제공함에 의해 달성된다.The object of the present invention is a topping packaging step of sealing the pot rice topping, a seaweed powder packaging step of sealing the seaweed powder, a pot rice sauce packaging step of sealing the pot rice sauce, a wasabi packaging step of sealing the wasabi, and a bibim packaging step of sealing the bibim sauce. The sauce packaging step, the vegetable packaging step of sealing the green onions and Cheongyang peppers, the broth packaging step of sealing the broth, and the process of putting the pot rice toppings, seaweed powder, bibim sauce, horseradish, pot rice sauce, green onions, peppers, and broth into packaging containers. This is achieved by providing a method of manufacturing a pot rice meal kit that can be cooked with an electric rice cooker or instant rice, characterized in that it consists of a material packaging step.
본 발명의 더 바람직한 특징에 따르면, 상기 솥밥소스는 정제수, 정제소금, 미림, 청주, 백간장, 건조고등어, 건조생선, 건조가다랑어, 천연감미료, L-글루탐산나트륨, 건조물치다래, 단백가수분해물, 가다랑어 추출물, 건조 가다랑어 추출물, 건조생선 추출물, 건조 물치다래 추출물, 가쓰오부시 분말, 이노신산 나트륨, 효모 및 호박산 나트륨으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the pot rice sauce includes purified water, purified salt, mirin, rice wine, white soy sauce, dried mackerel, dried fish, dried bonito, natural sweetener, sodium L-glutamate, dried chives, protein hydrolyzate, It shall be composed of skipjack tuna extract, dried skipjack tuna extract, dried fish extract, dried seaweed extract, katsuobushi powder, sodium inosinate, yeast, and sodium succinate.
본 발명의 더욱 바람직한 특징에 따르면, 상기 솥밥소스는 정제수 100 중량부, 정제소금 0.5 내지 1.5 중량부, 미림 1 내지 3 중량부, 청주 1 내지 3 중량부, 백간장 2 내지 4 중량부, 건조고등어 1 내지 3 중량부, 건조생선 1 내지 3 중량부, 건조가다랑어 1 내지 3 중량부, 천연감미료 1 내지 2 중량부, L-글루탐산나트륨 0.1 내지 0.3 중량부, 건조물치다래 0.5 내지 1 중량부, 단백가수분해물 0.1 내지 0.5 중량부, 가다랑어 추출물 0.1 내지 0.5 중량부, 건조 가다랑어 추출물 0.1 내지 0.5 중량부, 건조생선 추출물 0.1 내지 0.5 중량부, 건조 물치다래 추출물 0.1 내지 0.5 중량부, 가쓰오부시 분말 0.5 내지 1 중량부, 이노신산 나트륨 0.1 내지 0.5 중량부, 효모 0.1 내지 0.3 중량부 및 호박산 나트륨 0.1 내지 0.5 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the pot rice sauce includes 100 parts by weight of purified water, 0.5 to 1.5 parts by weight of refined salt, 1 to 3 parts by weight of mirin, 1 to 3 parts by weight of rice wine, 2 to 4 parts by weight of white soy sauce, and dried mackerel. 1 to 3 parts by weight, dried fish 1 to 3 parts by weight, dried bonito 1 to 3 parts by weight, natural sweetener 1 to 2 parts by weight, L-sodium glutamate 0.1 to 0.3 parts by weight, dried dried perilla 0.5 to 1 part by weight, protein 0.1 to 0.5 parts by weight of hydrolyzate, 0.1 to 0.5 parts by weight of skipjack tuna extract, 0.1 to 0.5 parts by weight of dried skipjack tuna extract, 0.1 to 0.5 parts by weight of dried fish extract, 0.1 to 0.5 parts by weight of dried seaweed extract, 0.5 to 1 part by weight of katsuobushi powder. Parts by weight, 0.1 to 0.5 parts by weight of sodium inosinate, 0.1 to 0.3 parts by weight of yeast, and 0.1 to 0.5 parts by weight of sodium succinate.
본 발명의 더욱 바람직한 특징에 따르면, 상기 천연감미료는 유당, 자당, 꿀, 결정과당, 스테비아 및 알룰로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the natural sweetener is composed of one or more selected from the group consisting of lactose, sucrose, honey, fructose, stevia, and allulose.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 전재료포장단계는 솥밥 토핑 100 중량부, 김가루 0.1 내지 0.5 중량부, 솥밥소스 1 내지 2 중량부, 고추냉이 0.1 내지 0.3 중량부, 비빔소스 5 내지 20 중량부, 대파 3 내지 7 중량부, 고추 1 내지 2 중량부 및 육수 150 내지 250 중량부를 포장용기에 담아 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the entire material packaging step includes 100 parts by weight of pot rice topping, 0.1 to 0.5 parts by weight of seaweed powder, 1 to 2 parts by weight of pot rice sauce, 0.1 to 0.3 parts by weight of horseradish, and 5 to 5 parts by weight of bibim sauce. 20 parts by weight, 3 to 7 parts by weight of green onions, 1 to 2 parts by weight of red pepper, and 150 to 250 parts by weight of broth are placed in a packaging container.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 솥밥에는 녹차 추출물, 뽕잎 추출물 및 가시오가피 추출물이 혼합되는 것으로 한다.According to an even more preferred feature of the present invention, green tea extract, mulberry leaf extract, and Acanthopanax extract are mixed in the potted rice.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 솥밥에는 솥밥 100 중량부 대비 녹차 추출물 3 내지 5 중량부 및 뽕잎 추출물 0.5 내지 1.5 중량부가 혼합되는 것으로 한다.According to an even more preferred feature of the present invention, 3 to 5 parts by weight of green tea extract and 0.5 to 1.5 parts by weight of mulberry leaf extract are mixed with 100 parts by weight of pot rice.
본 발명에 따른 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법은 전기밥솥으로 조리하는 경우 뿐만 아니라, 즉석밥을 이용하여 조리하는 경우에도 솥밥과 유사한 맛과 기호도를 나타내어 기호도가 우수하며, 각종 영양성분이 풍부하게 함유된 솥밥을 간편하게 조리할 수 있는 솥밥 밀키트를 제공하는 탁월한 효과를 나타낸다.The method of manufacturing a pot rice meal kit that can be cooked with an electric rice cooker or instant rice according to the present invention shows a taste and preference similar to pot rice not only when cooking with an electric rice cooker, but also when cooking with instant rice, and thus has excellent preference. , It has an excellent effect in providing a pot rice meal kit that allows you to easily cook pot rice rich in various nutrients.
도 1은 본 발명의 실시예 1을 통해 제조된 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 구성품을 촬영하여 나타낸 사진이다.Figure 1 is a photograph showing the components of a pot rice meal kit that can be cooked with an electric rice cooker or instant rice manufactured through Example 1 of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법은 솥밥 토핑을 밀봉하는 토핑포장단계, 김가루를 밀봉하는 김가루포장단계, 솥밥소스를 밀봉하는 솥밥소스포장단계, 고추냉이를 밀봉하는 고추냉이포장단계, 비빔소스를 밀봉하는 비빔소스포장단계, 대파와 청양고추를 밀봉하는 야채포장단계, 육수를 밀봉하는 육수포장단계 및 상기 솥밥 토핑, 김가루, 비빔소스, 고추냉이, 솥밥소스, 대파, 고추 및 육수를 포장용기에 담는 전재료포장단계로 이루어진다.The method of manufacturing a pot rice meal kit that can be cooked with an electric rice cooker or instant rice according to the present invention includes a topping packaging step of sealing the pot rice topping, a seaweed powder packaging step of sealing the seaweed powder, a pot rice sauce packaging step of sealing the pot rice sauce, and a red pepper packaging step. A horseradish packaging step for sealing the shepherd's purse, a bibim sauce packaging step for sealing the bibim sauce, a vegetable packaging step for sealing the green onions and Cheongyang peppers, a broth packaging step for sealing the broth, and the potted rice toppings, seaweed powder, bibim sauce, and wasabi. , it consists of a full ingredient packaging stage where pot rice sauce, green onions, peppers, and broth are placed in packaging containers.
상기 토핑포장단계는 솥밥 토핑을 밀봉하는 단계로, 이때, 상기 솥밥 토핑은 솥밥에 토핑으로 적용할 수 있는 성분이면 특별히 한정되지 않고 어떠한 것이든 사용가능하며, 연어, 전복, 육류 및 각종 야채 등이 적용될 수 있다.The topping packaging step is a step of sealing the pot rice topping. At this time, the pot rice topping is not particularly limited and any ingredient that can be applied as a topping to pot rice can be used, including salmon, abalone, meat, and various vegetables. It can be applied.
상기 솥밥 토핑으로 연어를 적용하는 경우에 상기 연어는 통상적인 방법을 통해 익히는 과정이 진행될 수 있으나, 생연어를 맛술이나 청주 및 미림 등이 함유된 정제수에 1 내지 3 시간 정도 함침한 후에 물기를 제거하고, 물기가 제거된 연어를 버터를 이용하여 프라이팬으로 가열하는 과정으로 이루어지는 것이 바람직하다.When applying salmon as a topping for pot rice, the salmon may be cooked through a conventional method, but the raw salmon is impregnated in purified water containing cooking wine, rice wine, mirin, etc. for about 1 to 3 hours and then the water is removed. It is preferable to do this by heating the salmon from which the moisture has been removed in a frying pan using butter.
또한, 상기 김가루포장단계, 상기 비빔소스포장단계 및 상기 고추냉이포장단계에서 포장되는 김가루, 비빔소스 및 고추냉이는 종래에 연어솥밥에 사용되는 김가루, 비빔소스 및 고추냉이면 특별히 한정되지 않고 어떠한 것이든 사용가능하다.In addition, the seaweed powder, bibim sauce, and horseradish packaged in the seaweed powder packaging step, the bibim sauce packaging stage, and the horseradish packaging stage are not particularly limited as long as they are seaweed powder, bibim sauce, and horseradish conventionally used in salmon pot rice. Anything can be used.
이때, 상기 비빔소스는 정제수, 혼합간장, 천일염, 결정과당, 소맥, 카라멜색소, 파라옥시안식향산에틸, 미향, 정제소금, 천연감미료, 다랑어 엑기스, 르씨엘레몬 후르츠, 간장, 유자과즙 및 L-글루탐산 나트륨으로 이루어지는 것이 바람직하며, 정제수 100 중량부, 혼합간장 10 내지 30 중량부, 천일염 0.5 내지 1 중량부, 결정과당 1 내지 3 중량부, 소맥 1 내지 3 중량부, 카라멜 색소 1 내지 3 중량부, 파라옥시안식향산에틸 0.1 내지 0.5 중량부, 미향 0.1 내지 0.3 중량부, 정제소금 0.1 내지 0.5 중량부, 천연감미료 1 내지 3 중량부, 다랑어 엑기스 1 내지 3 중량부, 레몬과즙 1 내지 3 중량부, 간장 1 내지 3 중량부, 유자과즙 3 내지 5 중량부 및 L-글루탐산 나트륨 0.1 내지 0.5 중량부로 이루어지는 것이 더욱 바람직하다.At this time, the mixing sauce is purified water, mixed soy sauce, sea salt, crystalline fructose, wheat, caramel color, ethyl para-oxybenzoate, flavor, refined salt, natural sweetener, tuna extract, Le Celemon fruit, soy sauce, citron juice, and L-glutamic acid. It is preferably composed of sodium, 100 parts by weight of purified water, 10 to 30 parts by weight of mixed soy sauce, 0.5 to 1 part by weight of sea salt, 1 to 3 parts by weight of crystalline fructose, 1 to 3 parts by weight of wheat, 1 to 3 parts by weight of caramel coloring, 0.1 to 0.5 parts by weight of ethyl paraoxybenzoate, 0.1 to 0.3 parts by weight of flavor, 0.1 to 0.5 parts by weight of refined salt, 1 to 3 parts by weight of natural sweetener, 1 to 3 parts by weight of tuna extract, 1 to 3 parts by weight of lemon juice, soy sauce It is more preferable that it consists of 1 to 3 parts by weight, 3 to 5 parts by weight of citron juice, and 0.1 to 0.5 parts by weight of sodium L-glutamate.
상기 유자과즙은 본 발명을 통해 제조되는 솥밥에 함유되는 연어의 향미를 개선할 뿐만 아니라, 비타민 C, 구연산, 리모넨, 펙틴 등이 다량 함유되어 취식자의 건강을 증진시키며, 솥밥의 변질을 억제하여 보존성을 향상시키는 역할을 한다.The citron juice not only improves the flavor of the salmon contained in the pot rice prepared through the present invention, but also contains a large amount of vitamin C, citric acid, limonene, pectin, etc., thereby improving the health of the eater, and suppresses deterioration of the pot rice, thereby improving preservability. It plays a role in improving.
이때, 상기 천연감미료는 유당, 자당, 꿀, 결정과당, 스테비아 및 알룰로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.At this time, the natural sweetener is preferably composed of one or more selected from the group consisting of lactose, sucrose, honey, fructose, stevia, and allulose.
상기 솥밥소스포장단계는 솥밥소스를 밀봉하는 과정으로 이루어지며, 상기 솥밥소스는 본 발명을 통해 제조된 솥밥 밀키트로 솥밥을 제조하는 과정에서 상기 솥밥에 혼합되어 솥밥에 기호도를 향상시키고 영양성분을 공급하는 역할을 하는데, 정제수, 정제소금, 미림, 청주, 백간장, 건조고등어, 건조생선, 건조가다랑어, 천연감미료, L-글루탐산나트륨, 건조물치다래, 단백가수분해물, 가다랑어 추출물, 건조 가다랑어 추출물, 건조생선 추출물, 건조 물치다래 추출물, 가쓰오부시 분말, 이노신산 나트륨, 효모 및 호박산 나트륨으로 이루어지는 것이 바람직하며, 정제수 100 중량부, 정제소금 0.5 내지 1.5 중량부, 미림 1 내지 3 중량부, 청주 1 내지 3 중량부, 백간장 2 내지 4 중량부, 건조고등어 1 내지 3 중량부, 건조생선 1 내지 3 중량부, 건조가다랑어 1 내지 3 중량부, 천연감미료 1 내지 2 중량부, L-글루탐산나트륨 0.1 내지 0.3 중량부, 건조물치다래 0.5 내지 1 중량부, 단백가수분해물 0.1 내지 0.5 중량부, 가다랑어 추출물 0.1 내지 0.5 중량부, 건조 가다랑어 추출물 0.1 내지 0.5 중량부, 건조생선 추출물 0.1 내지 0.5 중량부, 건조 물치다래 추출물 0.1 내지 0.5 중량부, 가쓰오부시 분말 0.5 내지 1 중량부, 이노신산 나트륨 0.1 내지 0.5 중량부, 효모 0.1 내지 0.3 중량부 및 호박산 나트륨 0.1 내지 0.5 중량부로 이루어지는 것이 더욱 바람직하다.The pot rice sauce packaging step consists of a process of sealing the pot rice sauce, and the pot rice sauce is mixed with the pot rice in the process of manufacturing pot rice with the pot rice meal kit manufactured through the present invention to improve the preference of the pot rice and supply nutrients. Purified water, refined salt, mirin, rice wine, white soy sauce, dried mackerel, dried fish, dried bonito, natural sweetener, monosodium L-glutamate, dried dried seaweed, protein hydrolyzate, bonito extract, dried bonito extract, dried It is preferably composed of fish extract, dried Actinidia snail extract, katsuobushi powder, sodium inosinate, yeast and sodium succinate, 100 parts by weight of purified water, 0.5 to 1.5 parts by weight of refined salt, 1 to 3 parts by weight of mirin, and 1 to 3 parts by weight of rice wine. 2 to 4 parts by weight of white soy sauce, 1 to 3 parts by weight of dried mackerel, 1 to 3 parts by weight of dried fish, 1 to 3 parts by weight of dried bonito, 1 to 2 parts by weight of natural sweetener, 0.1 to 0.3 parts by weight of sodium L-glutamate. parts, 0.5 to 1 part by weight of dried dried seaweed, 0.1 to 0.5 parts by weight of protein hydrolyzate, 0.1 to 0.5 parts by weight of skipjack tuna extract, 0.1 to 0.5 parts by weight of dried dried seaweed extract, 0.1 to 0.5 parts by weight of dried fish extract, dried dried dried seaweed extract. It is more preferable that it consists of 0.1 to 0.5 parts by weight, 0.5 to 1 part by weight of katsuobushi powder, 0.1 to 0.5 parts by weight of sodium inosinate, 0.1 to 0.3 parts by weight of yeast, and 0.1 to 0.5 parts by weight of sodium succinate.
이때, 상기 천연감미료는 유당, 자당, 꿀, 결정과당, 스테비아 및 알룰로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지며, 본 발명을 통해 제조되는 솥밥에 단맛을 부여하여 기호도를 향상시키면서도 당성분의 함량이 낮아 취식자의 건강을 증진시키는 역할을 하는데, 상기 천연감미료의 함량이 1 중량부 미만이면 상기의 효과가 미미하며, 상기 천연감미료의 함량이 5 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 솥밥의 단맛이 지나치게 증가하여 기호도가 오히려 저하될 수 있다.At this time, the natural sweetener consists of one or more selected from the group consisting of lactose, sucrose, honey, fructose, stevia, and allulose, and imparts sweetness to the potted rice produced through the present invention to improve preference and increase the sugar content. This is low and serves to improve the health of the eater. If the content of the natural sweetener is less than 1 part by weight, the effect is minimal, and if the content of the natural sweetener exceeds 5 parts by weight, the effect is not significantly improved. The sweetness of standing pot rice may increase too much and the preference may actually decrease.
상기의 성분으로 이루어지는 솥밥 소스는 전기밥솥으로 조리하는 경우 뿐만 아니라, 즉석밥을 이용하여 조리하는 경우에도 솥밥과 유사한 맛과 기호도를 나타내도록 하여 전기밥솥 등과 같은 솥밥이나 즉석밥에 모두 적용할 수 있다.The pot rice sauce made of the above ingredients has a taste and preference similar to pot rice not only when cooked with an electric rice cooker, but also when cooked using instant rice, so it can be applied to both pot rice and instant rice such as an electric rice cooker. .
상기 육수포장단계는 육수를 밀봉하는 단계로, 상기와 같이 밀봉된 육수는 본 발명을 통해 제조된 솥밥을 절반정도 섭취한 후에 남은 솥밥에 부어서 먹는데, 일식 중 오차츠케 육수와 비슷한 역할을 한다.The broth packaging step is a step of sealing the broth, and the sealed broth as described above is poured into the remaining pot rice after consuming half of the pot rice prepared through the present invention, and plays a similar role to Ochatsuke broth in Japanese cuisine.
이때, 상기 육수는 정제수 100 중량부에 상기 솥밥소스 7 내지 8 중량부를 혼합하여 이루어지는 것이 바람직하다.At this time, the broth is preferably made by mixing 7 to 8 parts by weight of the pot rice sauce with 100 parts by weight of purified water.
이때, 상기 육수에는 녹차 추출물 및 뽕잎 추출물이 더 혼합될 수도 있는데, 육수 100 중량부 대비 녹차 추출물 3 내지 5 중량부 및 뽕잎 추출물 0.5 내지 1.5 중량부가 혼합되는 것이 바람직하다.At this time, green tea extract and mulberry leaf extract may be further mixed into the broth, and it is preferable to mix 3 to 5 parts by weight of green tea extract and 0.5 to 1.5 parts by weight of mulberry leaf extract relative to 100 parts by weight of broth.
상기 녹차 추출물은 정제수 100 중량부에 덖음 된 녹차 잎 5 내지 20 중량부를 혼합하고 85 내지 95℃의 온도에서 10 내지 30분 동안 가열하는 과정을 통해 제조되는데, 상기의 과정을 통해 제조되는 녹차 추출물에는 다양한 영양성분이 풍부하게 함유되어 있어 취식자의 건강을 증진시키는 역할을 한다.The green tea extract is prepared by mixing 5 to 20 parts by weight of ground green tea leaves with 100 parts by weight of purified water and heating at a temperature of 85 to 95 ° C. for 10 to 30 minutes. The green tea extract prepared through the above process includes It is rich in various nutrients and plays a role in improving the health of eaters.
또한, 상기 뽕잎 추출물은 정제수 100 중량부에 덖음된 뽕 잎 5 내지 20 중량부를 혼합하고 85 내지 95℃의 온도에서 10 내지 30분 동안 가열하는 과정을 통해 제조되는데, 상기의 과정을 통해 제조되는 뽕잎 추출물은 혈관건강 및 당뇨 예방의 효능을 나타내는 솥밥을 제공하는 역할을 한다.In addition, the mulberry leaf extract is prepared through the process of mixing 5 to 20 parts by weight of soaked mulberry leaves with 100 parts by weight of purified water and heating at a temperature of 85 to 95 ° C. for 10 to 30 minutes. The mulberry leaf produced through the above process The extract serves to provide a pot of rice that has the effect of vascular health and diabetes prevention.
상기 전재료포장단계는 상기 솥밥 토핑, 김가루, 솥밥소스, 고추냉이, 비빔소스, 대파, 고추 및 육수를 포장용기에 담는 단계로, 각각 밀봉포장된 상기 솥밥 토핑 100 중량부, 김가루 0.1 내지 0.5 중량부, 솥밥소스 1 내지 2 중량부, 고추냉이 0.1 내지 0.3 중량부, 비빔소스 5 내지 20 중량부, 대파 3 내지 7 중량부, 고추 1 내지 2 중량부 및 육수 150 내지 250 중량부를 포장용기에 담는 과정으로 이루어지는 것이 바람직하다.The entire material packaging step is a step of placing the pot rice topping, seaweed powder, pot rice sauce, horseradish, bibim sauce, green onion, red pepper, and broth in a packaging container, each sealed in a sealed package, 100 parts by weight of the pot rice topping, and 0.1 to 0.1 to 0.1 parts by weight of seaweed powder. 0.5 parts by weight, 1 to 2 parts by weight of rice pot sauce, 0.1 to 0.3 parts by weight of horseradish, 5 to 20 parts by weight of bibim sauce, 3 to 7 parts by weight of green onions, 1 to 2 parts by weight of red pepper and 150 to 250 parts by weight of broth in a packaging container. It is desirable to do this through the process of putting it in.
상기의 전재료포장단계를 거치면, 본 발명에 따른 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조가 완료된다.After going through the above all material packaging steps, the production of the pot rice meal kit that can be cooked with an electric rice cooker or instant rice according to the present invention is completed.
이하에서는, 본 발명에 따른 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법 및 그 제조방법으로 제조된 솥밥의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method of manufacturing a pot rice meal kit that can be cooked with an electric rice cooker or instant rice according to the present invention and the physical properties of the pot rice produced by the manufacturing method will be described by way of examples.
<제조예 1> 연어 포장물의 제조<Manufacturing Example 1> Manufacture of salmon packaging
생연어를 정제수 100 중량부 및 맛술 5 중량부로 이루어진 혼합물에 2시간 동안 침지한 후에 물기를 제거하고, 버터를 이용하여 프라이팬으로 가열하여 익힌 후에 상온으로 냉각하고 밀봉하여 연어 포장물을 제조하였다.Raw salmon was immersed in a mixture of 100 parts by weight of purified water and 5 parts by weight of cooking liquor for 2 hours, then the moisture was removed, cooked by heating in a frying pan using butter, then cooled to room temperature and sealed to prepare a salmon package.
<제조예 2> 솥밥소스 포장물의 제조<Manufacturing Example 2> Manufacture of pot rice sauce package
정제수 100 중량부, 정제소금 1.0 중량부, 미림 2 중량부, 청주 2 중량부, 백간장 3 중량부, 건조고등어 2 중량부, 건조생선(눈퉁멸, 멸치 및 정어리가 1:1:1의 중량부로 혼합) 2 중량부, 건조가다랑어 2 중량부, 천연감미료(유당, 자당, 꿀, 결정과당, 스테비아 및 알룰로스가 1:1:1:1:1:1의 중량부로 혼합) 1.5 중량부, L-글루탐산나트륨 0.2 중량부, 건조물치다래 0.8 중량부, 단백가수분해물 0.3 중량부, 가다랑어 추출물 0,3 중량부, 건조 가다랑어 추출물 0.3 중량부, 건조생선 추출물(눈퉁멸, 멸치 및 정어리가 1:1:1의 중량부로 혼합) 0.3 중량부, 건조 물치다래 추출물 0.3 중량부, 가쓰오부시 분말 0.8 중량부, 이노신산 나트륨 0.3 중량부, 효모 0.2 중량부 및 호박산 나트륨 0.3 중량부를 혼합하여 솥밥소스를 제조한 후에 밀봉하여 솥밥소스 포장물을 제조하였다.100 parts by weight of purified water, 1.0 parts by weight of refined salt, 2 parts by weight of mirin, 2 parts by weight of rice wine, 3 parts by weight of white soy sauce, 2 parts by weight of dried mackerel, dried fish (eyelids, anchovies and sardines in a ratio of 1:1:1) 2 parts by weight (mixed by weight), 2 parts by weight of dried bonito, 1.5 parts by weight of natural sweetener (lactose, sucrose, honey, crystalline fructose, stevia and allulose mixed in a 1:1:1:1:1:1 weight part), 0.2 parts by weight of sodium L-glutamate, 0.8 parts by weight of dried perilla, 0.3 part by weight of protein hydrolyzate, 0.3 parts by weight of bonito extract, 0.3 part by weight of dried bonito extract, 1 part by weight of dried fish extract (snake, anchovies and sardines) Pot rice sauce was prepared by mixing 0.3 parts by weight (mixed at a weight ratio of 1:1), 0.3 parts by weight of dried Actinidia chinensis extract, 0.8 parts by weight of katsuobushi powder, 0.3 parts by weight of sodium inosinate, 0.2 parts by weight of yeast, and 0.3 parts by weight of sodium succinate. Afterwards, it was sealed to prepare a pot rice sauce package.
<제조예 3> 비빔소스 포장물의 제조<Manufacturing Example 3> Manufacturing of bibim sauce packaging
정제수 100 중량부, 혼합간장 20 중량부, 천일염 0.8 중량부, 결정과당 2 중량부, 소맥 2 중량부, 카라멜 색소 2 중량부, 파라옥시안식향산에틸 0.3 중량부, 미향 0.2 중량부, 정제소금 0.3 중량부, 천연감미료 2 중량부, 다랑어 엑기스 2 중량부, 레몬과즙 2 중량부, 간장 2 중량부, 유자과즙 4 중량부 및 L-글루탐산 나트륨 0.3 중량부를 혼합하여 비빔소스 포장물을 제조하였다.100 parts by weight of purified water, 20 parts by weight of mixed soy sauce, 0.8 parts by weight of sea salt, 2 parts by weight of crystalline fructose, 2 parts by weight of wheat, 2 parts by weight of caramel coloring, 0.3 parts by weight of ethyl paraoxybenzoate, 0.2 parts by weight of flavor, 0.3 parts by weight of refined salt. A bibim sauce package was prepared by mixing 2 parts by weight of natural sweetener, 2 parts by weight of tuna extract, 2 parts by weight of lemon juice, 2 parts by weight of soy sauce, 4 parts by weight of citron juice, and 0.3 parts by weight of sodium L-glutamate.
<제조예 4> 육수 포장물의 제조<Manufacturing Example 4> Manufacture of broth packaging
정제수 100 중량부에 상기 제조예 3을 통해 제조된 솥밥소스 7.5 중량부를 혼합하여 육수를 제조한 후에 밀봉하여 육수 포장물을 제조하였다.Broth was prepared by mixing 7.5 parts by weight of the pot rice sauce prepared in Preparation Example 3 with 100 parts by weight of purified water, and then sealed to prepare a broth package.
<제조예 5> 육수 포장물의 제조<Manufacturing Example 5> Manufacture of broth packaging
상기 제조예 4를 통해 제조된 육수 100 중량부에 녹차 추출물 4 중량부 및 뽕잎 추출물 1 중량부를 혼합하고 육수를 제조한 후에 밀봉하여 육수 포장물을 제조하였다.4 parts by weight of green tea extract and 1 part by weight of mulberry leaf extract were mixed with 100 parts by weight of the broth prepared through Preparation Example 4, the broth was prepared, and then sealed to prepare a broth package.
<실시예 1><Example 1>
상기 제조예 1을 통해 제조된 연어 포장물 100 중량부, 김가루 포장물 0.3 중량부, 상기 제조예 2를 통해 제조된 솥밥소스 포장물 1.5 중량부, 고추냉이 포장물 0.2 중량부, 상기 제조예 3을 통해 제조된 비빔소스 포장물 12 중량부, 대파 포장물 5 중량부, 고추(청양고추) 포장물 1.5 중량부 및 상기 제조예 4를 통해 제조된 육수 포장물 200 중량부를 포장용기에 담아 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트를 제조하였다.100 parts by weight of the salmon package prepared through Preparation Example 1, 0.3 parts by weight of the seaweed powder package, 1.5 parts by weight of the rice pot sauce package prepared through Preparation Example 2, 0.2 parts by weight of the horseradish package, prepared through Preparation Example 3 12 parts by weight of the mixed sauce package, 5 parts by weight of the green onion package, 1.5 parts by weight of the red pepper (Cheongyang pepper) package, and 200 parts by weight of the broth package prepared through Preparation Example 4 above are placed in a packaging container that can be cooked in an electric rice cooker or instant rice. A pot rice meal kit was manufactured.
<실시예 2><Example 2>
상기 제조예 1을 통해 제조된 연어 포장물 100 중량부, 김가루 포장물 0.1 중량부, 상기 제조예 2를 통해 제조된 솥밥소스 포장물 1 중량부, 고추냉이 포장물 0.1 중량부, 상기 제조예 3을 통해 제조된 비빔소스 포장물 5 중량부, 대파 포장물 3 중량부, 고추(청양고추) 포장물 1 중량부 및 상기 제조예 4를 통해 제조된 육수 포장물 150 중량부를 포장용기에 담아 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트를 제조하였다.100 parts by weight of the salmon package prepared through Preparation Example 1, 0.1 part by weight of the seaweed powder package, 1 part by weight of the rice pot sauce package prepared through Preparation Example 2, 0.1 part by weight of the horseradish package, prepared through Preparation Example 3 5 parts by weight of the mixed sauce package, 3 parts by weight of the green onion package, 1 part by weight of the red pepper (Cheongyang pepper) package, and 150 parts by weight of the broth package prepared through Preparation Example 4 above are placed in a packaging container that can be cooked in an electric rice cooker or instant rice. A pot rice meal kit was manufactured.
<실시예 3><Example 3>
상기 제조예 1을 통해 제조된 연어 포장물 100 중량부, 김가루 포장물 0.5 중량부, 상기 제조예 2를 통해 제조된 솥밥소스 포장물 2 중량부, 고추냉이 포장물 0.3 중량부, 상기 제조예 3을 통해 제조된 비빔소스 포장물 20 중량부, 대파 포장물 7 중량부, 고추(청양고추) 포장물 2 중량부 및 상기 제조예 4를 통해 제조된 육수 포장물 250 중량부를 포장용기에 담아 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트를 제조하였다.100 parts by weight of the salmon package prepared through Preparation Example 1, 0.5 parts by weight of the seaweed powder package, 2 parts by weight of the rice pot sauce package prepared through Preparation Example 2, 0.3 parts by weight of the horseradish package, prepared through Preparation Example 3 20 parts by weight of the mixed sauce package, 7 parts by weight of the green onion package, 2 parts by weight of the red pepper (Cheongyang pepper) package, and 250 parts by weight of the broth package prepared through Preparation Example 4 above are placed in a packaging container that can be cooked in an electric rice cooker or instant rice. A pot rice meal kit was manufactured.
<실시예 4><Example 4>
상기 실시예 1과 동일하게 진행하되, 상기 제조예 5를 통해 제조된 육수 포장물을 담아 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트를 제조하였다.Proceeding in the same manner as in Example 1, a pot rice meal kit that can be cooked in an electric rice cooker or instant rice was manufactured by containing the broth package prepared in Preparation Example 5.
<실시예 5><Example 5>
상기 실시예 2와 동일하게 진행하되, 상기 제조예 5를 통해 제조된 육수 포장물을 담아 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트를 제조하였다.Proceeding in the same manner as in Example 2, a pot rice meal kit that can be cooked in an electric rice cooker or instant rice was manufactured by containing the broth package prepared in Preparation Example 5.
<실시예 6><Example 6>
상기 실시예 3과 동일하게 진행하되, 상기 제조예 5를 통해 제조된 육수 포장물을 담아 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트를 제조하였다.Proceeding in the same manner as in Example 3, a pot rice meal kit that can be cooked in an electric rice cooker or instant rice was manufactured by containing the broth package prepared in Preparation Example 5.
상기 실시예 1 내지 6을 통해 제조된 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트로 제조된 연어 솥밥의 맛, 향, 식감 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste, aroma, texture, and overall preference of salmon pot rice prepared using an electric rice cooker or a pot rice meal kit that can be cooked with instant rice prepared through Examples 1 to 6 were measured and are shown in Table 1 below.
{단, 연어 솥밥은 상기 실시예 1 내지 6을 통해 제조된 솥밥 밀키트의 포장을 뜯고, 전기밥솥에 쌀과 솥밥소스 및 연어를 개재하고 밥을 한 후에, 제조된 연어밥에 김가루, 고추냉이, 대파, 고추를 뿌린 후에 비빔소스를 뿌리는 과정으로 이루어지며,{However, for salmon pot rice, unpack the pot rice meal kit prepared in Examples 1 to 6 above, cook rice, pot rice sauce, and salmon in an electric rice cooker, then add seaweed powder and pepper to the prepared salmon rice. It consists of sprinkling shepherd's purse, green onions, and peppers, followed by pouring on bibim sauce.
피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.After surveying 50 test subjects using a 5-point scale method, a method of expressing the average value was used.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 6를 통해 제조된 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트로 제조된 연어솥밥은 맛, 향, 식감 및 전체적인 기호도가 우수한 것을 알 수 있다.As shown in Table 1, it can be seen that the salmon pot rice prepared with the rice cooker meal kit that can be cooked in an electric rice cooker or instant rice prepared through Examples 1 to 6 of the present invention has excellent taste, aroma, texture, and overall preference. .
또한, 상기 실시예 1 내지 6을 통해 제조된 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트로 제조된 연어솥밥의 보존성을 측정하여 아래 표 2에 나타내었다.In addition, the preservability of salmon pot rice prepared with an electric rice cooker or a pot rice meal kit that can be cooked with instant rice prepared through Examples 1 to 6 was measured and is shown in Table 2 below.
{단, 연어솥밥의 보존성은 제조된 연어솥밥을 25℃의 온도에서 72시간 동안 보관하고, 평판계수법으로 시간의 흐름에 따라 연어솥밥에 포함된 대장균의 수 (cfu/g)를 측정하는 방법을 이용하였다.}{However, the preservation of salmon pot rice is determined by storing the prepared salmon pot rice at a temperature of 25°C for 72 hours and measuring the number of E. coli (cfu/g) contained in the salmon pot rice over time using the plate counting method. used.}
<표 2><Table 2>
상기 표 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 6을 통해 제조된 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트로 제조된 연어솥밥은 우수한 보존성을 나타내는 것을 알 수 있으며, 특히, 실시예 6의 밀키트로 제조된 연어솥밥의 보존성이 가장 우수한 것을 알 수 있다.As shown in Table 2, it can be seen that the salmon pot rice prepared with the electric rice cooker or rice pot meal kit that can be cooked with instant rice produced through Examples 1 to 6 of the present invention exhibits excellent preservation properties, especially Example 6 It can be seen that the preservation of salmon pot rice prepared with the meal kit is the best.
따라서, 본 발명에 따른 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법은 전기밥솥으로 조리하는 경우 뿐만 아니라, 즉석밥을 이용하여 조리하는 경우에도 솥밥과 유사한 맛과 기호도를 나타내어 기호도가 우수하며, 각종 영양성분이 풍부하게 함유된 솥밥을 간편하게 조리할 수 있는 솥밥 밀키트를 제공한다.Therefore, the method of manufacturing a pot rice meal kit that can be cooked with an electric rice cooker or instant rice according to the present invention exhibits a taste and preference similar to pot rice not only when cooking with an electric rice cooker, but also when cooking with instant rice, thereby increasing the preference. We provide a pot rice meal kit that allows you to easily cook pot rice that is excellent and rich in various nutrients.
Claims (7)
김가루를 밀봉하는 김가루포장단계;
솥밥소스를 밀봉하는 솥밥소스포장단계;
고추냉이를 밀봉하는 고추냉이포장단계;
비빔소스를 밀봉하는 비빔소스포장단계;
대파와 청양고추를 밀봉하는 야채포장단계;
육수를 밀봉하는 육수포장단계; 및
상기 솥밥 토핑 100 중량부, 상기 김가루 0.1 내지 0.5 중량부, 상기 솥밥소스 1 내지 2 중량부, 상기 고추냉이 0.1 내지 0.3 중량부, 상기 비빔소스 5 내지 20 중량부, 상기 대파 3 내지 7 중량부, 상기 청양고추 1 내지 2 중량부 및 상기 육수 150 내지 250 중량부를 포장용기에 담는 전재료포장단계;로 이루어지며,
상기 비빔소스는 정제수 100 중량부, 혼합간장 10 내지 30 중량부, 천일염 0.5 내지 1 중량부, 결정과당 1 내지 3 중량부, 소맥 1 내지 3 중량부, 카라멜 색소 1 내지 3 중량부, 파라옥시안식향산에틸 0.1 내지 0.5 중량부, 미향 0.1 내지 0.3 중량부, 정제소금 0.1 내지 0.5 중량부, 천연감미료 1 내지 3 중량부, 다랑어 엑기스 1 내지 3 중량부, 레몬과즙 1 내지 3 중량부, 간장 1 내지 3 중량부, 유자과즙 3 내지 5 중량부 및 L-글루탐산 나트륨 0.1 내지 0.5 중량부로 이루어지고,
상기 천연감미료는 스테비아 및 알룰로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법.
A topping packaging step of sealing the pot rice toppings;
Seaweed powder packaging step of sealing the seaweed powder;
Pot rice sauce packaging step of sealing the pot rice sauce;
Wasabi packaging step of sealing wasabi;
Bibim sauce packaging step of sealing the bibim sauce;
Vegetable packaging step of sealing green onions and Cheongyang peppers;
A broth packaging step of sealing the broth; and
100 parts by weight of the pot rice topping, 0.1 to 0.5 parts by weight of the seaweed powder, 1 to 2 parts by weight of the pot rice sauce, 0.1 to 0.3 parts by weight of the horseradish, 5 to 20 parts by weight of the bibim sauce, 3 to 7 parts by weight of the green onions , a full material packaging step of placing 1 to 2 parts by weight of the Cheongyang pepper and 150 to 250 parts by weight of the broth in a packaging container,
The mixed sauce includes 100 parts by weight of purified water, 10 to 30 parts by weight of mixed soy sauce, 0.5 to 1 part by weight of sea salt, 1 to 3 parts by weight of crystalline fructose, 1 to 3 parts by weight of wheat, 1 to 3 parts by weight of caramel coloring, and paraoxybenzoic acid. 0.1 to 0.5 parts by weight of ethyl, 0.1 to 0.3 parts by weight of flavor, 0.1 to 0.5 parts by weight of refined salt, 1 to 3 parts by weight of natural sweetener, 1 to 3 parts by weight of tuna extract, 1 to 3 parts by weight of lemon juice, 1 to 3 parts by weight of soy sauce. Parts by weight, 3 to 5 parts by weight of citron juice and 0.1 to 0.5 parts by weight of sodium L-glutamate,
A method of manufacturing a pot rice meal kit that can be cooked in an electric rice cooker or instant rice, characterized in that the natural sweetener consists of one or more selected from the group consisting of stevia and allulose.
상기 솥밥소스는 정제수, 정제소금, 미림, 청주, 백간장, 건조고등어, 건조생선, 건조가다랑어, 천연감미료, L-글루탐산나트륨, 건조물치다래, 단백가수분해물, 가다랑어 추출물, 건조 가다랑어 추출물, 건조생선 추출물, 건조 물치다래 추출물, 가쓰오부시 분말, 이노신산 나트륨, 효모 및 호박산 나트륨으로 이루어지는 것을 특징으로 하는 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법.
In claim 1,
The pot rice sauce is purified water, purified salt, mirin, rice wine, white soy sauce, dried mackerel, dried fish, dried bonito, natural sweetener, monosodium L-glutamate, dried dried perilla, protein hydrolyzate, bonito extract, dried bonito extract, dried fish. A method of manufacturing a pot rice meal kit that can be cooked in an electric rice cooker or instant rice, characterized in that it consists of extract, dried Actinidia snail extract, katsuobushi powder, sodium inosinate, yeast, and sodium succinate.
상기 솥밥소스는 정제수 100 중량부, 정제소금 0.5 내지 1.5 중량부, 미림 1 내지 3 중량부, 청주 1 내지 3 중량부, 백간장 2 내지 4 중량부, 건조고등어 1 내지 3 중량부, 건조생선 1 내지 3 중량부, 건조가다랑어 1 내지 3 중량부, 천연감미료 1 내지 2 중량부, L-글루탐산나트륨 0.1 내지 0.3 중량부, 건조물치다래 0.5 내지 1 중량부, 단백가수분해물 0.1 내지 0.5 중량부, 가다랑어 추출물 0.1 내지 0.5 중량부, 건조 가다랑어 추출물 0.1 내지 0.5 중량부, 건조생선 추출물 0.1 내지 0.5 중량부, 건조 물치다래 추출물 0.1 내지 0.5 중량부, 가쓰오부시 분말 0.5 내지 1 중량부, 이노신산 나트륨 0.1 내지 0.5 중량부, 효모 0.1 내지 0.3 중량부 및 호박산 나트륨 0.1 내지 0.5 중량부로 이루어지는 것을 특징으로 하는 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법.
In claim 2,
The pot rice sauce is 100 parts by weight of purified water, 0.5 to 1.5 parts by weight of refined salt, 1 to 3 parts by weight of mirin, 1 to 3 parts by weight of rice wine, 2 to 4 parts by weight of white soy sauce, 1 to 3 parts by weight of dried mackerel, and 1 part by weight of dried fish. to 3 parts by weight, dried bonito 1 to 3 parts by weight, natural sweetener 1 to 2 parts by weight, L-sodium glutamate 0.1 to 0.3 parts by weight, dried perilla perilla 0.5 to 1 part by weight, protein hydrolyzate 0.1 to 0.5 parts by weight, bonito 0.1 to 0.5 parts by weight of extract, 0.1 to 0.5 parts by weight of dried bonito extract, 0.1 to 0.5 parts by weight of dried fish extract, 0.1 to 0.5 parts by weight of dried seaweed extract, 0.5 to 1 part by weight of katsuobushi powder, 0.1 to 0.5 parts by weight of sodium inosinate. Part, 0.1 to 0.3 part by weight of yeast, and 0.1 to 0.5 part by weight of sodium succinate.
상기 천연감미료는 유당, 자당, 꿀, 결정과당, 스테비아 및 알룰로스로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법.
In claim 2 or 3,
The natural sweetener is a method of producing a pot rice meal kit that can be cooked in an electric rice cooker or instant rice, characterized in that it consists of one or more selected from the group consisting of lactose, sucrose, honey, fructose, stevia, and allulose.
상기 솥밥에는 녹차 추출물, 뽕잎 추출물 및 가시오가피 추출물이 혼합되는 것을 특징으로 하는 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법.
In claim 1,
A method of producing a pot rice meal kit that can be cooked in an electric rice cooker or instant rice, characterized in that green tea extract, mulberry leaf extract, and Acanthus apia extract are mixed in the pot rice.
상기 솥밥에는 솥밥 100 중량부 대비 녹차 추출물 3 내지 5 중량부 및 뽕잎 추출물 0.5 내지 1.5 중량부가 혼합되는 것을 특징으로 하는 전기밥솥 또는 즉석밥으로 조리가 가능한 솥밥 밀키트의 제조방법.In claim 6,
A method of producing a pot rice meal kit that can be cooked with an electric rice cooker or instant rice, characterized in that 3 to 5 parts by weight of green tea extract and 0.5 to 1.5 parts by weight of mulberry leaf extract are mixed with the pot rice relative to 100 parts by weight of the pot rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230103515A KR102643047B1 (en) | 2023-08-08 | 2023-08-08 | Manufacturing method of pot rice meal kit capable of cooking with electric rice cooker or instant rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230103515A KR102643047B1 (en) | 2023-08-08 | 2023-08-08 | Manufacturing method of pot rice meal kit capable of cooking with electric rice cooker or instant rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102643047B1 true KR102643047B1 (en) | 2024-03-04 |
Family
ID=90297662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020230103515A KR102643047B1 (en) | 2023-08-08 | 2023-08-08 | Manufacturing method of pot rice meal kit capable of cooking with electric rice cooker or instant rice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102643047B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140016736A (en) * | 2012-07-31 | 2014-02-10 | 표재호 | Containing extract of medicinal crops and manufacturing thereof |
| KR102020237B1 (en) * | 2018-08-30 | 2019-09-11 | 박호용 | Tsuyu Sauce Composition for Donburi and Manufacturing Method the Same |
| KR102276919B1 (en) | 2020-07-30 | 2021-07-14 | 김동환 | Frozen food manufacturing method using ingredients for rice and broth, and retort pouch |
| KR102487829B1 (en) | 2021-04-29 | 2023-01-13 | 씨제이제일제당 (주) | A method for preparation of instant cooked grains with tastes, nutrition and texture of hot pot rice |
-
2023
- 2023-08-08 KR KR1020230103515A patent/KR102643047B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140016736A (en) * | 2012-07-31 | 2014-02-10 | 표재호 | Containing extract of medicinal crops and manufacturing thereof |
| KR102020237B1 (en) * | 2018-08-30 | 2019-09-11 | 박호용 | Tsuyu Sauce Composition for Donburi and Manufacturing Method the Same |
| KR102276919B1 (en) | 2020-07-30 | 2021-07-14 | 김동환 | Frozen food manufacturing method using ingredients for rice and broth, and retort pouch |
| KR102487829B1 (en) | 2021-04-29 | 2023-01-13 | 씨제이제일제당 (주) | A method for preparation of instant cooked grains with tastes, nutrition and texture of hot pot rice |
Non-Patent Citations (1)
| Title |
|---|
| 가쯔오부시 / 혼가레혼부시니넨모노, 네이버 블로그(2010.7.22.), 인터넷(https://blog.naver.com/simmiani/150090521472) 1부.* * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102258188B (en) | Tartar sauce for beef with brown sauce and preparation method thereof | |
| CN105707844B (en) | A kind of spicy potato fermented soya beans, salted or other wise sauce and production method | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN104605419A (en) | Tomato sour soup-flavored sheet pasta with Guizhou sour soup flavor, and processing method thereof | |
| CN107343645A (en) | A kind of chicken flavor edible salt condiment and preparation method thereof | |
| KR102643047B1 (en) | Manufacturing method of pot rice meal kit capable of cooking with electric rice cooker or instant rice | |
| KR101521167B1 (en) | Udon soup using tomato sauce and method for producing thereof | |
| CN113749238A (en) | Snail powder ingredient and preparation method thereof | |
| KR100574566B1 (en) | Stock gravy a cold water noodle dish iced vermicelli of manufacture method | |
| KR100761425B1 (en) | Instant korean soybean paste soup and cooking method of the same | |
| JP2010142184A (en) | Method for producing frozen seasoned noodle food, and frozen seasoned noodle food | |
| KR20200105214A (en) | method of manufacture of low-salt soybean paste | |
| KR100686185B1 (en) | Fermented soybean paste with gel and method thereof | |
| KR102482068B1 (en) | A process for the preparation of packaged foods containing shabu-shabu thin sundae soup and the packaged foods containing shabu-shabu thin sundae soup prepared therefrom | |
| JP2002051746A (en) | Method for producing toasted laver with seasoning material, and toasted laver | |
| Myachikova et al. | Culinary traditions, food, and eating habits in Russia | |
| KR102551849B1 (en) | Tomato Pasta and its Manufacturing Method | |
| KR102680234B1 (en) | Tteokbokki sauce using baked seafood and methods of manufacturing Tteokbokki using it | |
| JP3220301U (en) | Fuguashi-style noodles in a container | |
| KR102311263B1 (en) | Nurungji food onto pig iron and manufacturing method thereof | |
| CN107927596A (en) | A kind of manufacture craft of diced pork in pot | |
| JP3673202B2 (en) | 柿 Chutney production method | |
| KR100532628B1 (en) | Method For Producing The Soup For Noodle Containing Vegetable And Method For Cooking The Noodle By Using The Soup | |
| KR100612937B1 (en) | Boiled fish paste package edible at a lowered temperature | |
| KR20150112614A (en) | Spice composition for bossam kimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E90F | Notification of reason for final refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |