KR20190048522A - A method of manufacturing for frozen fried rice using emulsifier - Google Patents
A method of manufacturing for frozen fried rice using emulsifier Download PDFInfo
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Classifications
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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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 레시틴과 폴리글리세린지방산에스테르가 포함된 유화제를 사용하여 냉동볶음밥의 고슬한 식감을 장기간 보존되는 냉동 볶음밥의 제조방법에 관한 것으로서, 더욱 상세하게는 불린 쌀과, 유화제, 향미유를 포함하는 중온(50 ~ 60℃)의 취반수 및 바닷가재살, 게맛살채, 볶은 야채를 각각 준비하여, 불린 쌀과 유화제, 향미유를 넣은 취반수에 먼저 취반 한 후 바닷가재살, 게맛살채, 볶은 야채를 후첨하여 혼합함으로써, 장기간 냉동 보관하여도 고슬한 밥식감의 물성 및 대파 풍미를 오랫동안 보존되며 유지하는 냉동 볶음밥의 제조방법에 관한 것이다.The present invention relates to a method for producing frozen fried rice which is preserved for a long time by using an emulsifier containing lecithin and a polyglycerin fatty acid ester to suppress the senseless texture of frozen fried rice. More specifically, the present invention relates to a method for producing frozen fried rice, Prepare rice cooked at medium temperature (50 ~ 60 ℃), sea bream, sea bream, and roasted vegetables, cooked first in rice cooked with rice, emulsifier and flavor oil, then cooked at sea, The present invention relates to a method for producing frozen fried rice, which preserves and maintains long-term flavor and long-term flavor even when frozen for a long period of time.
기존에 냉동볶음밥 제조방법으로, 한국 공개특허 제1993-0001810호는 냉동 필라프를 만들기 위해 볶은 양파와 조미제와 유화제를 세미한 정백미에 혼합하여 취반하는 기술이 제안되었으나, 300℃의 고온에서 직화를 하면 양파가 검게 탈 수 있으며, 증기솥으로 취반한 경우 조미제와 유화제로 인해 호화가 충분히 되지 않고 설익을 수 있으며 건조한 식감을 나타날 수 있는 문제가 있다. Korean Unexamined Patent Publication No. 1993-0001810 discloses a method for preparing frozen pilaf by mixing roasted onion, seasoning agent and emulsifier in semi-pure white rice, If onion is cooked in a steam cooker, there is a problem that it is not enough to be luxurious due to seasoning agent and emulsifier, and it can be cooked and it can show dry texture.
또한 한국 등록특허 제10-1472291호에서는 취반공정기술이 향상되어 고온의 직화방식으로 밥맛이 고르게 익으며 탄력이 있도록 설계되었고, IQF(Individual Quick Frozen) 방식으로 밥알이 뭉침없이 낱알 형태로 분리성을 높여 소비자의 조리시간을 단축하면서 식감을 향상시켰다. 그러나 취반한 밥을 소스 및 볶은 야채와 교반하여 제조방식에서는 원료 본연의 풍미를 지속적으로 낼 수 없는 한계성을 가지고 있다. 이에 모짜렐라 치즈로 토핑하여 전체적인 맛을 마스킹 하려고 하였다. In Korean Patent No. 10-1472291, the cooking process technology has been improved so that the cooked rice is uniformly ripened and cooked by the high temperature directing method, and the individual quick frozen (IQF) And improved the texture while shortening the cooking time of consumers. However, the cooked rice is stirred with the sauce and the roasted vegetables, and the manufacturing method has a limitation that the original flavor of the raw material can not be continuously produced. I tried topping it with mozzarella cheese and masking the whole taste.
이에 HMR 제품으로 대표적인 냉동볶음밥으로서, 장기간 보존력 뿐만아니라 고슬한 밥식감을 유지하면서 진한 원재료의 풍미를 가진 제품 개발의 필요성이 제기되고 있는 실정이다.Therefore, there is a need to develop a product having a flavor of a dark raw material while retaining a long-term preserving power as well as a desperate rice style as a typical frozen fried rice with HMR product.
이와 같은 종래 기술의 문제점을 해결하기 위하여 오랫동안 연구 노력한 결과, 본 발명자들은 불린 쌀과 레시틴, 폴리글리세린지방산에스테르가 포함된 유화제, 대파 향미유가 포함된 시즈닝을 포함하는 중온의 취반수를 소정량 혼합하여 취반한 후, 바닷가재살과 게맛살채, 볶은 야채, 오곡분말이 들어간 소스를 혼합하여 후첨하여 만든 냉동 볶음밥의 경우, 장기간 보존하여도 고슬한 밥식감과 대파향을 오랫동안 유지함으로써 소비자에게 기호도가 높은 냉동볶음밥을 제조할 수 있다는 것을 알게 되어 본 발명을 완성하게 되었다.As a result of long research efforts to solve the problems of the prior art, the present inventors have found that when a certain amount of cooked rice at medium temperature including boiled rice, seasoning containing lecithin, an emulsifier containing polyglycerin fatty acid ester, In the case of frozen fried rice made by adding seaweed, crab meat, roasted vegetables and sauces mixed with sauces after cooking, it is possible to maintain long-term preservation of cooked rice, It was found that fried rice could be produced, and the present invention was completed.
따라서 본 발명의 일측면은 고슬한 밥식감, 대파 풍미가 장기간 보존되는 냉동 볶음밥의 제조방법을 제공하는데 있다.Accordingly, one aspect of the present invention is to provide a method for producing frozen fried rice in which a long-lasting flavor is preserved for a long time.
본 발명의 목적은 이상에서 언급한 목적으로 제한되지 않는다. 본 발명의 목적은 이하의 설명으로 보다 분명해 질 것이며, 특허청구범위에 기재된 수단 및 그 조합으로 실현될 것이다.The object of the present invention is not limited to the above-mentioned object. The objects of the present invention will become more apparent from the following description, which will be realized by means of the appended claims and their combinations.
본 발명의 일측면은 (a) 쌀을 수세하고 수침시켜 불린 쌀을 준비하는 단계; (b) 폴리글리세린지방산에스테르 및 레시틴이 포함된 유화제, 대파 향미유로 이루어진 시즈닝을 포함하는 50 ~ 60℃ 온도의 취반수를 준비하는 단계; (c) 현미, 보리, 차조, 수수 및 대두가 포함 소스로 야채를 볶아 준비하는 단계; (d) 상기 (a) 단계의 불린 쌀과 (b) 단계의 취반수를 혼합하여 취반하는 단계; (e) 취반된 조미밥과 볶은 야채, 바다가재살 및 게맛살채를 교반하고, 상기 교반시 대두유를 포함한 식용유지로 도포하여 볶음밥을 준비하는 단계; (f) 볶음밥을 송풍 냉각후 급속 동결하는 단계; 및 (g) 냉동된 볶음밥과 토핑물을 중량에 맞춰 포장재에 포장하는 단계; 를 포함하는, 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.One aspect of the present invention is a method for preparing rice, comprising the steps of: (a) washing and soaking rice to prepare a so-called rice; (b) emulsifying agent containing polyglycerol fatty acid ester and lecithin, seasoning consisting of flavor perfume, preparing a cooked water at a temperature of 50 to 60 占 폚; (c) frying vegetables with sauces containing brown rice, barley, green tea, sorghum and soybeans; (d) mixing the so-called rice of the step (a) and the cooking water of the step (b) and cooking them; (e) stirring the prepared seasoned rice, roasted vegetables, seaweed, and crab meat slices, and applying the seasoned rice with the cooking oil containing soybean oil to prepare fried rice; (f) cooling the fried rice with air and cooling it rapidly; And (g) packing the frozen fried rice and the topping into the packaging material in a weight; The present invention also provides a method for producing frozen fried rice in which a lingering rice texture and a deep-fried batter are preserved for a long time.
본 발명의 일측면에서, 상기 (a) 단계는 수세 후 60 ~ 70분 동안 수침하는 것인, 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the step (a) is performed by soaking for 60 to 70 minutes after washing with water, and a method of manufacturing frozen fried rice in which a prickly rice texture and a deep-fried dish are preserved for a long time.
본 발명의 일측면에서, 상기 (b) 단계의 취반수는 상기 유화제 0.1 ~ 1.0 중량%, 대파 향미유 1 ~ 5 중량%, 게, 조개, 새우가 포함된 해물엑기스 0.5 ~ 2 중량%, 마늘 1 ~ 5 중량%, 프락토올리고당 0.1 ~ 3 중량%, 핵산계 조미료 0.1 ~ 0.3 중량%, 향신료 0.1 ~ 0.3 중량% 및 잔량의 정제수를 혼합한 것을 특징으로 하는, 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the water content of step (b) is 0.1 to 1.0% by weight of the emulsifier, 1 to 5% by weight of flavor oil, 0.5 to 2% by weight of seafood extract containing crab, Characterized in that 1 to 5% by weight of fructooligosaccharide, 0.1 to 3% by weight of fructooligosaccharide, 0.1 to 0.3% by weight of nucleic acid based seasoning, 0.1 to 0.3% by weight of spices and a remaining amount of purified water are mixed. The present invention provides a method for producing frozen fried rice that is preserved for a long period of time.
본 발명의 일측면에서, 상기 (c) 단계의 볶은 야채는 호박, 양파 및 파프리카로 이루어진 군으로부터 선택된 1 종 이상을 절단하고, 상기 절단 야채를 현미, 보리, 차조, 수수 및 대두를 볶아 분말화한 소스, 바닷가재살 및 게맛살채를 섞은 후 대파 향미유를 넣고 볶아 얻어진 것을 취반한 밥과 수산물가공품, 볶은 야채를 교반할 때 2차로 대두유를 포함한 식용유지를 도포하여 냉각 및 급속 냉동한 것을 특징으로 하는, 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the roasted vegetables of the step (c) are cut into at least one selected from the group consisting of amber, onion and paprika, and the cut vegetables are roasted with brown rice, barley, It is characterized in that it is cooled and quick frozen by applying cooking oil containing soybean oil to the rice, aquatic products and roasted vegetables, which are mixed with one sauce, sea shrimp and crab meat, The present invention also provides a method for producing frozen fried rice in which a lingering rice texture and a deep-fried rice flavor are preserved for a long time.
본 발명의 일측면에서, 상기 볶은 야채는 파프리카 8 ~ 15 중량%, 양파 3 ~ 10 중량%, 호박 8 ~ 15 중량%, 바닷가재살 3 ~ 10 중량%, 게맛살채 10 ~ 20 중량%로 볶은 야채, 바닷가재살, 게맛살채 100 중량부로 할 때 오곡분말을 볶아 고소한 맛을 내는 마요소스가 5 ~ 10 중량부, 해물엑기스소스 0.1 ~ 2 중량부, 대파 향미유 1 ~ 3 중량부를 사용한 것을 특징으로 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the roasted vegetables are roasted with 8-15% by weight of paprika, 3-10% by weight of onion, 8-15% by weight of pumpkin, 3-10% by weight of sea bream, 10-20% 5 to 10 parts by weight of mayo sauce, 0.1 to 2 parts by weight of seaweed extract, and 1 to 3 parts by weight of seaweed flavor oil are used in the case of 100 parts by weight of vegetables, The present invention also provides a method for producing frozen fried rice in which rice bran texture and dark meat flavor are preserved for a long time.
본 발명의 일측면에서, 상기 (d) 단계는 직화 용기에 (a) 단계의 불린 쌀 100 중량부에 대해 (b) 단계의 취반수 60 ~ 80 중량부를 혼합한 후, 140 ~ 340℃의 온도에서 21 ~ 23 분 동안 취반하고, 20 ~ 25 분 동안 뜸을 들여 취반하는 것을 특징으로 하는 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the step (d) comprises mixing 60 to 80 parts by weight of the rice balls of step (b) with 100 parts by weight of the rice of step (a) And the rice is cooked for 20 to 25 minutes and cooked for 20 to 25 minutes. The present invention also provides a method for producing frozen fried rice in which the long-term flavor of rice is preserved for a long time.
본 발명의 일측면에서, 상기 (e) 단계는 취반된 밥 100 중량부에 대해 바닷가재살, 게맛살채를 포함한 수산물 가공품 30 ~ 40, 볶은 야채를 25 ~ 40 중량부를 포함하는 것을 특징으로 하는 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.According to one aspect of the present invention, the step (e) includes 30 to 40 processed fisheries products, including sea bream, crab meat, and 25 to 40 parts by weight of roasted vegetables, with respect to 100 parts by weight of cooked rice. The present invention provides a method for producing frozen fried rice in which a rice texture and a deep green onion flavor are preserved for a long time.
본 발명의 일측면에서, 상기 (f) 단계는 -45 ~ -30℃온도에서 15 ~ 20분 동안 급속 냉동시키는 것을 특징으로 하는 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the step (f) comprises rapid freezing at a temperature of -45 to -30 ° C for 15 to 20 minutes, and a method of producing frozen fried rice in which a long- to provide.
본 발명의 일측면에 따른 제조방법은 취반의 물성을 조정하여 유통 중 냉장 및 상온에 노출되고 재냉동 되었을 때 생기는 표면마름 현상을 예방할 수 있다.The manufacturing method according to one aspect of the present invention can prevent the surface drying phenomenon caused by refrigeration during circulation and re-freezing after being exposed to normal temperature by adjusting physical properties of the rice.
본 발명의 일측면에 따른 제조방법은 상기와 같은 외기 노출에 의해 일시적으로 해동되었다가 재냉동되는 현상이 발생하여 이수 현상으로 밥알 표면에 결정이 생겨 밥품질이 떨어지는 약점을 개선할 수 있다.The manufacturing method according to one aspect of the present invention improves the weakness of rice quality because the rice is temporarily frozen by the outside air exposure as described above,
본 발명의 일측면에 따른 제조방법은 유통 중에도 안전성을 유지하여 수분전이가 되지 않도록 하여 고슬한 밥식감과 진한 대파향을 오랫동안 유지함으로써 소비자에게 기호도가 높은 냉동볶음밥을 제조할 수 있다. The manufacturing method according to one aspect of the present invention can maintain the safety even during circulation to prevent moisture transfer, thereby maintaining a long-lasting rice-like feeling and a deep-fried flavor for a long time, thereby producing frozen fried rice having high preference to consumers.
본 발명의 효과는 이상에서 언급한 효과로 한정되지 않는다. 본 발명의 효과는 이하의 설명에서 추론 가능한 모든 효과를 포함하는 것으로 이해되어야 할 것이다.The effects of the present invention are not limited to the effects mentioned above. It should be understood that the effects of the present invention include all reasonably possible effects in the following description.
도 1은 본 발명에 따른 유화제, 대파 향미유, 대두유를 포함한 식용유를 도포하여 얻은 냉동볶음밥의 제조방법을 공정도로 도식화하여 나타낸 것이다.FIG. 1 is a schematic view showing a process for producing frozen fried rice obtained by applying an emulsifying agent, flavoring oil, and soybean oil according to the present invention.
이상의 본 발명의 목적들, 다른 목적들, 특징들 및 이점들은 첨부된 도면과 관련된 이하의 바람직한 실시예들을 통해서 쉽게 이해될 것이다. 그러나 본 발명은 여기서 설명되는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록 그리고 통상의 기술자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 제공되는 것이다.BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features, and advantages of the present invention will become more readily apparent from the following description of preferred embodiments with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.
본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서 상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부분품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. In this specification, the terms "comprises" or "having" and the like refer to the presence of stated features, integers, steps, operations, elements, components, or combinations thereof, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.
달리 명시되지 않는 한, 본 명세서에서 사용된 성분, 반응 조건, 조성물 및 배합물의 양을 표현하는 모든 숫자, 값 및/또는 표현은, 이러한 숫자들이 본질적으로 다른 것들 중에서 이러한 값을 얻는 데 발생하는 측정의 다양한 불확실성이 반영된 근사치들이므로, 모든 경우 "약"이라는 용어에 의해 수식되는 것으로 이해되어야 한다. 또한, 본 기재에서 수치범위가 개시되는 경우, 이러한 범위는 연속적이며, 달리 지적되지 않는 한 이러한 범 위의 최소값으로부터 최대값이 포함된 상기 최대값까지의 모든 값을 포함한다. 더 나아가, 이러한 범위가 정수를 지칭하는 경우, 달리 지적되지 않는 한 최소값으로부터 최대값이 포함된 상기 최대값까지를 포함하는 모든 정수가 포함된다.Unless otherwise indicated, all numbers, values, and / or expressions used herein that express the amounts of ingredients, reaction conditions, compositions, and combinations used are intended to include such numbers Quot; is < / RTI > understood to be modified by the term " about " Also, where a numerical range is disclosed in this specification, such a range is contiguous and includes all values from the minimum value of this range to the maximum value including the maximum value, unless otherwise indicated. Further, when such a range refers to an integer, all integers including the minimum value to the maximum value including the maximum value are included unless otherwise indicated.
본 명세서에 있어서, 범위가 변수에 대해 기재되는 경우, 상기 변수는 상기 범위의 기재된 종료점들을 포함하는 기재된 범위 내의 모든 값들을 포함하는 것으로 이해될 것이다. 예를 들면, "5 내지 10"의 범위는 5, 6, 7, 8, 9, 및 10의 값들뿐만 아니라 6 내지 10, 7 내지 10, 6 내지 9, 7 내지 9 등의 임의의 하위 범위를 포함하고, 5.5, 6.5, 7.5, 5.5 내지 8.5 및 6.5 내지 9 등과 같은 기재된 범위의 범주에 타당한 정수들 사이의 임의의 값도 포함하는 것으로 이해될 것이다. 또한 예를 들면, "10% 내지 30%"의 범위는 10%, 11%, 12%, 13% 등의 값들과 30%까지를 포함하는 모든 정수들뿐만 아니라 10% 내지 15%, 12% 내지 18%, 20% 내지 30% 등의 임의의 하위 범위를 포함하고, 10.5%, 15.5%, 25.5% 등과 같이 기재된 범위의 범주 내의 타당한 정수들 사이의 임의의 값도 포함하는 것으로 이해될 것이다.In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the stated range including the end points described in the range. For example, a range of " 5 to 10 " may include any subrange, such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc., as well as values of 5, 6, 7, 8, 9, And will also be understood to include any value between integers that are reasonable within the scope of the stated ranges such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and so on. Also, for example, a range of " 10% to 30% " may range from 10% to 15%, 12% to 12%, as well as all integers including values of 10%, 11%, 12%, 13% And any arbitrary integer within the range of ranges described, such as 10.5%, 15.5%, 25.5%, and the like, including any subranges such as 18%, 20%
이하, 본 발명을 하나의 구현예로 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail as an embodiment.
본 발명의 일측면은 불린 쌀과, 레시틴, 폴리글리세린지방산에스테르가 포함된 유화제, 마늘 향미유, 게, 조개, 새우 엑기스가 함유한 소스를 포함하는 중온(50 ~ 60℃)의 취반수 및 바닷가재살, 게맛살채, 볶은 야채를 각각 준비하여, 불린 쌀과 취반수를 먼저 취반 한 후 볶은 야채를 후첨하고 대두유를 포함한 식용유를 도포함으로써, 장기간 냉동 보관하고 보관중 냉장 혹은 상온에 노출되어도 고슬한 밥의 식감과 대파 향미를 유지하는 유화제가 포함된 냉동 볶음밥의 제조방법을 제공한다.One aspect of the present invention relates to a process for producing rice with a medium-temperature (50 to 60 ° C) cooking water and a seawater containing a source containing the rice, lecithin, an emulsifier containing polyglycerol fatty acid ester, garlic flavor oil, crab, shellfish, It is possible to prepare cooked rice, cooked rice, cooked rice, cooked vegetables, roasted vegetables, soybean oil, and cooking oil for long - term storage and refrigeration. The present invention also provides a method for producing frozen fried rice including an emulsifier which maintains the texture of rice and the flavor of the loaves.
본 발명의 일구현예는 (a) 쌀을 수세하고 수침시켜 불린 쌀을 준비하는 단계; (b) 채종유, 레시틴, 폴리글리세린지방산에스테르, 산화방지제가 포함하는 유화제, 대파 향미유, 게, 조개, 새우 엑기스가 포함하는 소스를 50 ~ 60℃ 온도의 취반수를 준비하는 단계; (c) 바닷가재살, 게맛살채, 볶은 야채를 준비하는 단계; (d) 상기 (a) 단계의 불린 쌀과 (b) 단계의 취반수를 혼합하여 취반하는 단계; (e) 취반된 조미밥과 수산물가공품, 볶은 야채를 교반한 후 대두유를 포함한 식용유로 도포하여 볶음밥에 2차로 유지 코팅을 준비하는 단계; (f) 코팅한 볶음밥을 급속 동결하는 단계를 포함하는 것을 특징으로 하는 유화제가 포함된 냉동 볶음밥의 제조방법에 관한 것이다.One embodiment of the present invention is a method for producing rice, comprising the steps of: (a) washing and soaking rice to prepare a so-called rice; (b) preparing sauces containing safflower oil, lecithin, polyglycerin fatty acid esters, emulsifiers including antioxidants, safflower oil, crab, shellfish and shrimp extract at a temperature of 50 to 60 캜; (c) Preparing sea bream, crab meat, and roasted vegetables; (d) mixing the so-called rice of the step (a) and the cooking water of the step (b) and cooking them; (e) stirring the prepared seasoned rice, processed fish products and roasted vegetables with cooking oil containing soybean oil to prepare a secondary preservative coating on the fried rice; (f) rapidly freezing the coated fried rice. The present invention also relates to a method for producing frozen fried rice containing an emulsifier.
본 발명의 일측면은 (a) 쌀을 수세하고 수침시켜 불린 쌀을 준비하는 단계; (b) 폴리글리세린지방산에스테르 및 레시틴이 포함된 유화제, 대파 향미유로 이루어진 시즈닝을 포함하는 50 ~ 60℃ 온도의 취반수를 준비하는 단계; (c) 현미, 보리, 차조, 수수 및 대두가 포함 소스로 야채를 볶아 준비하는 단계; (d) 상기 (a) 단계의 불린 쌀과 (b) 단계의 취반수를 혼합하여 취반하는 단계; (e) 취반된 조미밥과 볶은 야채, 바다가재살 및 게맛살채를 교반하고, 상기 교반시 대두유를 포함한 식용유지로 도포하여 볶음밥을 준비하는 단계; (f) 볶음밥을 송풍 냉각후 급속 동결하는 단계; 및 (g) 냉동된 볶음밥과 토핑물을 중량에 맞춰 포장재에 포장하는 단계; 를 포함하는, 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.One aspect of the present invention is a method for preparing rice, comprising the steps of: (a) washing and soaking rice to prepare a so-called rice; (b) emulsifying agent containing polyglycerol fatty acid ester and lecithin, seasoning consisting of flavor perfume, preparing a cooked water at a temperature of 50 to 60 占 폚; (c) frying vegetables with sauces containing brown rice, barley, green tea, sorghum and soybeans; (d) mixing the so-called rice of the step (a) and the cooking water of the step (b) and cooking them; (e) stirring the prepared seasoned rice, roasted vegetables, seaweed, and crab meat slices, and applying the seasoned rice with the cooking oil containing soybean oil to prepare fried rice; (f) cooling the fried rice with air and cooling it rapidly; And (g) packing the frozen fried rice and the topping into the packaging material in a weight; The present invention also provides a method for producing frozen fried rice in which a lingering rice texture and a deep-fried batter are preserved for a long time.
본 발명의 일측면에서, 상기 (a) 단계는 수세 후 60 ~ 70분 동안 수침하는 것인, 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the step (a) is performed by soaking for 60 to 70 minutes after washing with water, and a method of manufacturing frozen fried rice in which a prickly rice texture and a deep-fried dish are preserved for a long time.
본 발명의 일측면에서, 상기 (b) 단계의 취반수는 상기 유화제 0.1 ~ 1.0 중량%, 대파 향미유 1 ~ 5 중량%, 게, 조개, 새우가 포함된 해물엑기스 0.5 ~ 2 중량%, 마늘 1 ~ 5 중량%, 프락토올리고당 0.1 ~ 3 중량%, 핵산계 조미료 0.1 ~ 0.3 중량%, 향신료 0.1 ~ 0.3 중량% 및 잔량의 정제수를 혼합한 것을 특징으로 하는, 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the water content of step (b) is 0.1 to 1.0% by weight of the emulsifier, 1 to 5% by weight of flavor oil, 0.5 to 2% by weight of seafood extract containing crab, Characterized in that 1 to 5% by weight of fructooligosaccharide, 0.1 to 3% by weight of fructooligosaccharide, 0.1 to 0.3% by weight of nucleic acid based seasoning, 0.1 to 0.3% by weight of spices and a remaining amount of purified water are mixed. The present invention provides a method for producing frozen fried rice that is preserved for a long period of time.
본 발명의 일측면에서, 상기 (c) 단계의 볶은 야채는 호박, 양파 및 파프리카로 이루어진 군으로부터 선택된 1 종 이상을 절단하고, 상기 절단 야채를 현미, 보리, 차조, 수수 및 대두를 볶아 분말화한 소스, 바닷가재살 및 게맛살채를 섞은 후 대파 향미유를 넣고 볶아 얻어진 것을 취반한 밥과 수산물가공품, 볶은 야채를 교반할 때 2차로 대두유를 포함한 식용유지를 도포하여 냉각 및 급속 냉동한 것을 특징으로 하는, 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the roasted vegetables of the step (c) are cut into at least one selected from the group consisting of amber, onion and paprika, and the cut vegetables are roasted with brown rice, barley, It is characterized in that it is cooled and quick frozen by applying cooking oil containing soybean oil to the rice, aquatic products and roasted vegetables, which are mixed with one sauce, sea shrimp and crab meat, The present invention also provides a method for producing frozen fried rice in which a lingering rice texture and a deep-fried rice flavor are preserved for a long time.
본 발명의 일측면에서, 상기 볶은 야채는 파프리카 8 ~ 15 중량%, 양파 3 ~ 10 중량%, 호박 8 ~ 15 중량%, 바닷가재살 3 ~ 10 중량%, 게맛살채 10 ~ 20 중량%로 볶은 야채, 바닷가재살, 게맛살채 100 중량부로 할 때 오곡분말을 볶아 고소한 맛을 내는 마요소스가 5 ~ 10 중량부, 해물엑기스소스 0.1 ~ 2 중량부, 대파 향미유 1 ~ 3 중량부를 사용한 것을 특징으로 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the roasted vegetables are roasted with 8-15% by weight of paprika, 3-10% by weight of onion, 8-15% by weight of pumpkin, 3-10% by weight of sea bream, 10-20% 5 to 10 parts by weight of mayo sauce, 0.1 to 2 parts by weight of seaweed extract, and 1 to 3 parts by weight of seaweed flavor oil are used in the case of 100 parts by weight of vegetables, The present invention also provides a method for producing frozen fried rice in which rice bran texture and dark meat flavor are preserved for a long time.
본 발명의 일측면에서, 상기 (d) 단계는 직화 용기에 (a) 단계의 불린 쌀 100 중량부에 대해 (b) 단계의 취반수 60 ~ 80 중량부를 혼합한 후, 140 ~ 340의 온도에서 21 ~ 23 분 동안 취반하고, 20 ~ 25 분 동안 뜸을 들여 취반하는 것을 특징으로 하는 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the step (d) comprises mixing 60 to 80 parts by weight of the rice balls of the step (b) with 100 parts by weight of the rice of step (a) Wherein the rice is cooked for 21 to 23 minutes and steamed for 20 to 25 minutes to cook rice, and a method for manufacturing frozen fried rice in which the long-lasting flavor of rice is preserved for a long time.
본 발명의 일측면에서, 상기 (e) 단계는 취반된 밥 100 중량부에 대해 바닷가재살, 게맛살채를 포함한 수산물 가공품 30 ~ 40, 볶은 야채를 25 ~ 40 중량부를 포함하는 것을 특징으로 하는 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.According to one aspect of the present invention, the step (e) includes 30 to 40 processed fisheries products, including sea bream, crab meat, and 25 to 40 parts by weight of roasted vegetables, with respect to 100 parts by weight of cooked rice. The present invention provides a method for producing frozen fried rice in which a rice texture and a deep green onion flavor are preserved for a long time.
본 발명의 일측면에서, 상기 (f) 단계는 -45 ~ -30℃ 온도에서 15 ~ 20분 동안 급속 냉동시키는 것을 특징으로 하는 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법을 제공한다.In one aspect of the present invention, the step (f) comprises rapid freezing at a temperature of -45 to -30 ° C for 15 to 20 minutes, and a method of producing frozen fried rice in which a long- to provide.
이하 각 단계 별로 상세하게 설명한다.Each step will be described in detail below.
(a) 불린 쌀 준비단계(a) Prepared rice stage
쌀을 불려 준비하는 단계는 석발기를 통해 이물질을 선별한 쌀을 탱크로 옮겨 세척하여 물에 불리는 단계이다. 바람직하게는 1솥 기준으로 쌀 6 ~ 7kg을 이물질을 선별하여 세척한 후 물 8 ~ 9kg을 넣어 60 ~ 70분간 불린다. The step to prepare rice by calling it is the stage in which the foreign rice is picked up through the stoneware and transferred to the tank and washed. Preferably, 6 to 7 kg of rice is washed in a pot on the basis of a pot, and 8 to 9 kg of water is added thereto for 60 to 70 minutes.
(b) 취반수 준비단계(b) Preparing the course
취반수는 정제수에, 유화제, 대파 향미유, 간마늘, 해물엑기스, 프락토올리고당, 핵산계 조미료, 향신료를 포함한 것이다. 바람직하게는 유화제 0.1 ~ 1.0 중량%, 대파 향미유 1 ~ 5 중량%, 간마늘 1 ~ 5 중량%, 해물엑기스소스 0.5 ~ 2 중량%, 프락토올리고당 0.1 ~ 3 중량%, 핵산계 조미료 0.1 ~ 0.3 중량%, 향신료 0.1 ~ 0.3 중량% 및 잔량의 정제수를 혼합한 것이다.The cooking water contains emulsifier, flavor oil, liver garlic, seafood extract, fructooligosaccharide, nucleic acid seasoning, and spice in purified water. Preferably 0.1 to 1.0% by weight of emulsifier, 1 to 5% by weight of flavor oil, 1 to 5% by weight of liver garlic, 0.5 to 2% by weight of seafood extract source, 0.1 to 3% by weight of fructooligosaccharide, 0.3% by weight, spice 0.1-0.3% by weight, and balance of purified water.
상기 유화제는 폴리글리세린 기반의 식품 유화제의 제조방법은 80 ~ 90 중량%의 채종유 또는 대두유 및 10 중량%의 글리세린을 0.06 ~ 0.08 중량%의 수산화나트륨 촉매하에 모노글리세라이드를 생성하는 단계; 상기 모노글리세라이드를 축합 반응하여 다이글리세라이드를 생성하는 단계; 상기 다이글리세라이드를 지방산과 축합반응시키는 단계; 및 상기 지방산과 축합 반응한 생성물을 산과 축합반응시키는 단계를 포함한다. Wherein the emulsifier is a polyglycerin-based food emulsifier. The method comprises the steps of: producing monoglyceride in an amount of 80 to 90% by weight of vegetable or soybean oil and 10% by weight of glycerin in an amount of 0.06 to 0.08% by weight of sodium hydroxide; Condensing the monoglyceride to produce a diglyceride; Condensing the diglyceride with a fatty acid; And condensation reaction of the product condensed with the fatty acid with an acid.
바람직하게, 본 발명에 관한 폴리글리세린 기반의 식품 유화제의 제조방법은, 86 ~ 89중량%의 채종유 또는 대두유 및 10중량%의 글리세린을 0.06~0.08중량%의 수산화나트륨 촉매하에 모노글리세라이드를 생성하는 단계; 상기 모노글리세라이드를 축합 반응하여 다이글리세라이드를 생성하는 단계; 상기 다이글리세라이드를 지방산과 축합 반응시키는 단계; 상기 지방산과 축합반응한 생성물을 산과 축합반응시키는 단계; 및 상기 산과 축합반응한 생성물에 1.0 ~3.0 중량% 레시틴과 산화안정제인 0.1 ~ 1.0 중량% 아스코르빌팔미테이트를 첨가하는 단계를 포함한다.Preferably, the method for producing a polyglycerin-based food emulsifier according to the present invention is a method for producing a polyglycerin-based food emulsifier which comprises producing 86 to 89% by weight of a vegetable oil or soybean oil and 10% by weight of glycerin under a 0.06 to 0.08% by weight sodium hydroxide catalyst to produce a monoglyceride step; Condensing the monoglyceride to produce a diglyceride; Condensing the diglyceride with a fatty acid; Condensation reaction of the product condensed with the fatty acid with an acid; And adding 1.0 to 3.0% by weight of lecithin and 0.1 to 1.0% by weight of ascorbyl palmitate as an oxidation stabilizer to the product obtained by the condensation reaction with the acid.
상기 향미유는 건조된 건대파나 생대파를 대두유나 채종유 등의 식물성 유지와 혼합한 후 밀폐하여 105 ~ 125℃에 0.7 ~ 1.0 기압으로 가압하여 얻은 것으로, 대파의 향미 및 유효 성분이 유지 내에 흡수되어 그릴드한 대파 풍미를 제공할 수 있다. The flavor oil is obtained by mixing dried soybean flour or green soybean flour with vegetable oil such as soybean oil or vegetable oil, sealing it and pressurizing it at 105-125 ° C at 0.7-1.0 atm. The flavor of soybean oil and the active ingredient are absorbed in the oil It can provide a grilled grand loaf flavor.
대파의 알리신은 마늘과 알리신과 동일하며 대파의 알리인(alliin)은 수분과 효소에 의해 수용성의 알리신(allicin)이 생성된다. 체내에서 알리신(allicin)이 비타민 B1과 결합하여 활성 비타민 B1인 알리티아민(allithiamin)이 된 것으로 체내에 잘 흡수되며 비타민 B1의 흡수를 10 ~ 20배 높여주어 신진대사를 활발히 하고 피로회복에 도움을 준다. 이러한 알리신은 매운맛 성분인 휘발성 화합물이 생성되어 우리가 원하지 않는 이취가 생성될 수 있어 열수추출물은 사용하지 않는다.Alicin of Daepa is the same as garlic and Alicin. Alicin of Alicin is produced of water soluble allicin by water and enzyme. Given the body allicin (allicin) vitamins in combination with B 1 to the active vitamin B 1, Ali thiamine (allithiamin) a as well absorbed into the body is 10 to 20 times increase the uptake of vitamin B 1 active metabolism and fatigue Help. Such allysine may generate a volatile compound, which is a spicy ingredient, and may generate undesirable odor. Therefore, the hot-water extract is not used.
따라서, 대파 향미유는 불린쌀이 취반하면서 대파에서 추출된 천연향이 쌀 내부로 침투되고 레시틴, 폴리글리세린지방산에스테르가 포함된 유화제가 혼합된 취반수가 대두유나 채종유 등 기름 성분을 유화시켜 쌀알 간에 피막을 형성하여 외부로 천연 향을 내보내지 않고 유지하고, 또한 수분을 전이하는 것을 막아 장기 보전에도 고슬한 밥식감과 진한 대파 향을 제공하며, 대파가 들어가 웰빙 건강 식품 산업에도 매우 유용하다.Therefore, the sweet potato flavor oil is a mixture of the natural fragrance extracted from the roasted rice and the emulsifier containing lecithin and polyglycerin fatty acid ester, and emulsifying oil components such as soybean oil and vegetable oil, It keeps the natural fragrance from being emitted to the outside, prevents the transfer of moisture and prevents the transfer of water to the outside, and provides a desire for rice preservation and long-lasting preservation, and is also useful for the well-being health food industry.
이때, 대파 향미유는 로스트한 향기 성분을 추출하기 위해 건조된 대파를 사용하나 매운 성분의 향기성분을 일부 얻기 위해 생대파를 일부 혼합하여 사용할 수 있다. 아울러, 본 발명에서 사용하는 대파 향미유는 건조된 후레이크 형태의 대파를 사용하는 것이 바람직하다.In this case, the flavor oil is used to extract roasted fragrance components, but some of the fragrant components of the spicy component may be mixed to obtain some fragrance components. In addition, it is preferable to use a dried flake-shaped longwave as the large-sized flavor oil used in the present invention.
아울러, 이렇게 혼합된 취반수는 50 ~ 60℃의 중온이여야 한다. 취반수가 50℃ 미만의 경우 조미된 원료 일부가 충분히 용해되지 않거나 유화제를 활성을 저하할 수 있고 취반시 원료가 뭉칠 수 있고 일정하게 분산되지 않을 수 있어 맛의 편차를 줄 수 있고, 60℃ 초과인 경우 온탕으로 원료가 취반 전에 호화 될 수 있어 볶음밥 외관의 편차가 있을 수 있고 전체적인 풍미가 떨어질 수 있기 때문에, 상기 범위 내의 취반수를 사용하는 것이 바람직하다.In addition, the mixed water should have a medium temperature of 50 to 60 ° C. When the cooked water is less than 50 캜, a part of the seasoned raw material may not be sufficiently dissolved, the activity of the emulsifier may be lowered, the raw materials may be aggregated at the time of cooking, may not be uniformly dispersed, It is preferable to use the cooking water within the above range because the raw material may be luxated before warming the hot tub, and the appearance of the fried rice may be uneven and the overall flavor may be lowered.
(c) 수산물 가공품 및 볶은 야채 준비단계;(c) Preparing aquatic products and roasted vegetables;
냉동된 바닷가재살과 게맛살채를 0 ~ 10℃ 해동하고, 세척한 호박, 파프리카, 양파, 마늘을 절단하여 야채를 준비하는 단계이다. 바람직하게는 바닷가재살 3 ~ 10 중량%, 게맛살채 10 ~ 20 중량%, 호박 8 ~ 15 중량%, 파프리카 8 ~ 15 중량%, 양파 3 ~ 10 중량%로 준비하고, 이렇게 준비한 바닷가재살과 게맛살채, 절단 야채 100 중량부로 할 때 마요소스 5 ~ 10 중량부, 해물엑기스소스 0.1 ~ 2 중량부 섞은 후 대파향미유 1 ~ 3 중량부로 볶아서 준비한다.Frozen sea shrimp and crab meat are thawed at 0 ~ 10 ℃ and the vegetables are prepared by cutting the washed pumpkin, paprika, onion and garlic. Preferably, 3 to 10% by weight of sea bream, 10 to 20% by weight of crab meat, 8 to 15% by weight of pumpkin, 8 to 15% by weight of paprika and 3 to 10% by weight of onion are prepared. When 100 parts by weight of cut vegetables are mixed, 5 to 10 parts by weight of mayo sauce and 0.1 to 2 parts by weight of seafood extract are mixed and then roasted with 1 to 3 parts by weight of flavor oil.
(d) 취반 단계(d) The cooking stage
(a) 단계의 불린 쌀과 (b) 단계의 취반수를 혼합하여 취반하며, 취반 시 중요한 것은 유화제 함량 및 취반수의 사용량이다. 구체적으로 (a) 단계의 불린 쌀 100 중량부에 대해 (b) 단계의 취반수 60 ~ 80 중량부을 사용하는데, 더욱 바람직하게는 68 ~ 75 중량부이다. 취반수에는 레시틴, 폴리글리세린지방산에스테르가 포함하는 유화제를 혼합하고 불린쌀 100중량부에 대해 (b) 단계의 유화제 0.5 ~ 10 중량부를 사용한다. 더욱 바람직하게는 0.5 ~ 1.0 중량부이다. 취반 후 밥 식감이 수분전이로 변화하지 않고 풍부한 지미와 지속적인 로스트한 대파향을 주기 위해 유화제 함량 및 취반수 사용량은 중요하다. 유화제를 1.0 중량부 초과해서 사용시 취반시 수분을 과도하게 흡수하여 제조중 밥알이 깨지고 경도가 떨어지는 현상이 발생한다. 취반시 유화제 사용함량은 취반후 밥의 질감 형성에 중요하며 고슬한 밥식감을 장기간 유지할 수 있도록 수분전이를 최소화 하는 함량 범위를 선정하여 사용하는 것이 바람직하다. 취반수가 60 중량부 미만인 경우 호화하는데 필요한 수분이 적어 조미 시즈닝으로 인해 취반 후 밥이 설익는 한계가 있고, 80 중량부 초과인 경우 수분함량이 높아서 밥이 질게 되어 밥이 뭉치고 수산물가공품, 볶음야채, 소스와 혼합 시 쌀알이 뭉개지는 경우가 발생하기에 상기 범위 내에서 사용하는 것이 바람직하다.(a), and the cooking water of step (b) are mixed, and it is important that the content of the emulsifier and the amount of the cooking water are used at the time of cooking. Specifically, 60 to 80 parts by weight of the rice balls of step (b) are used relative to 100 parts by weight of the rice of step (a), and more preferably 68 to 75 parts by weight. For the cooking water, an emulsifier including lecithin and polyglycerin fatty acid ester is mixed, and 0.5 to 10 parts by weight of the emulsifier in the step (b) is used per 100 parts by weight of the rice to be called. More preferably 0.5 to 1.0 part by weight. The amount of emulsifier and rice water used is important in order to give a rich Jimmy and a sustained roasted flavor without changing the texture of the rice after watering. When the emulsifier is used in an amount exceeding 1.0 part by weight, excessive moisture may be absorbed during cooking, resulting in breakage of the rice during production and decrease in hardness. The content of emulsifier used during cooking is important for texture formation of rice after cooking, and it is preferable to select the content range that minimizes water transfer so as to maintain long-lasting rice feeling. When the cooking water is less than 60 parts by weight, there is a limit that the rice is cooked after cooking due to a little seasoning, and when the cooking water is more than 80 parts by weight, the water content is high and the rice is cooked so that the rice is collected and processed fish products, It is preferable to use it within the above-mentioned range since the rice grain may be crushed when mixed with the sauce.
이는 밥을 취반하는데 필요한 수분량에 투입될 유화제, 분말원료, 액상원료의 물성을 고려하여, 50 ~ 60℃ 중온수에 용해 및 분상 시킨 후 불린 쌀에 투입하여 상기 조건을 설정한 것이다.Considering the physical properties of the emulsifier, the powdery raw material and the liquid raw material to be fed into the water amount necessary for cooking the rice, the above conditions are set by dissolving and dispersing in water at 50 to 60 DEG C and then adding to the rice to be called.
아울러, 이때 불린 쌀과 취반수에 취반용기에 담겨 컨베이어를 타고 140 ~ 340℃의 온도, 더욱 바람직하게는 340 ~ 360℃의 초기 화구온도에서 140 ~ 160℃의 화구온도로 점차 온도를 낮추어 이동하면서 밥이 타지 않도록 21 ~ 23 분 동안 취반하고, 20 ~ 25 분 동안 뜸을 들여서 제조한다.At this time, the rice and cooked rice, which are referred to at this time, are placed in a cooking container and transported at a temperature of 140 to 340 ° C, more preferably at an initial crater temperature of 340 to 360 ° C, and gradually lowered to a crater temperature of 140 to 160 ° C Cook rice for 21 ~ 23 minutes to avoid burning, and cook for 20 ~ 25 minutes.
(e) 볶음밥 준비단계(e) Preparation of fried rice
(d) 단계의 취반한 조미밥, (c) 단계에서 준비한 볶은 야채를 교반하여 볶음밥을 준비하는 단계이다. 바람직하게는 조미밥 100 중량부에 대하여 수산물가공품 30 ~ 40, 볶은 야채 25 ~ 40 중량부를 혼합하여 교반한다. 교반 시 70℃ 이상에서 교반하는 것이 바람직한데, 밥이 식을 경우 뭉쳐서 볶은 야채와 조미밥이 고르게 섞이질 않기 때문이다. 또한 교반시 대두유를 포함한 식용유지를 조미밥 100 중량부에 대하여 2 ~ 5 중량부를 도포하여 대파 향미유의 기름성분으로 1차 코팅한 밥알이 제대로 코팅이 이루어지지 않을 수 있어 2차에 걸쳐서 교반기를 통해 고루 혼합할 수 있도록 한다.the seasoned rice cooked in step (d), and the roasted vegetables prepared in step (c) are stirred to prepare fried rice. Preferably, 30 to 40 fish processing products and 25 to 40 parts by weight of roasted vegetables are mixed with 100 parts by weight of seasoned rice and stirred. It is preferable to stir at 70 ° C or higher when stirring, because when the rice is cooked, the roasted vegetables and the seasoned rice do not mix evenly. In addition, 2 to 5 parts by weight of the edible oil containing soybean oil is added to 100 parts by weight of the seasoned rice at the time of stirring, so that the first coated rice powder coated with the oil ingredient of Daehwa flavor oil may not be properly coated, So that they can be mixed.
(f) 급속 동결 단계(f) rapid freezing step
급속 동결 단계는 상기 교반된 볶음밥을 컨베이어에 펼쳐서 냉풍을 불어 -15℃ 이하로 예냉을 시킨 후 -45 ~ -30℃에서 15 ~ 20분 간 급속 냉동시킨다. 송풍기를 이용하여 냉풍을 하면 밥알과 볶은 야채가 낱알 형태로 분리된 형태로 동결되는 전처리 단계로 동결시간을 단축시킬 수 있는 효과가 있다.In the rapid freezing step, the stirred fried rice is spread on a conveyor, and pre-cooled to below -15 ° C by blowing cold air, and then rapidly frozen at -45 to -30 ° C for 15 to 20 minutes. When the cold air is blown by the blower, the frozen time is shortened by the pretreatment step in which the rice balls and the roasted vegetables are frozen in the form of grains.
(h) 포장단계(h) Packaging step
포장단계는 미리 정해진 중량에 맞게 계량하여 포장재에 담아 밀봉 포장하는 것을 말한다. The packaging step is to weigh in accordance with a predetermined weight and pack it in a packaging material and seal it.
상기와 같이 제조된 본 발명에 따른 레시틴과 폴리글리세린지방산에스테르가 함유된 유화제가 포함된 냉동 볶음밥은 시간이 경과하여도 수분의 전이가 최소화되어 그릴드 대파 풍미와 고슬한 밥식감을 유지함으로써 장기간 냉동보관하여도 소비자에게 선호도가 높은 식품으로 제공될 것이다.The frozen fried rice containing the lecithin and the polyglycerin fatty acid ester-containing emulsifier according to the present invention thus minimized the transfer of moisture even after the lapse of time, and maintained the long-term frozen storage Will be offered as foods with high preference to consumers.
이하, 본 발명을 실시 예에 의거하여 구체적으로 설명하겠는바, 다음 실시 예에 의하여 본 발명이 한정되는 것은 아니다. Hereinafter, the present invention will be described concretely with reference to examples, but the present invention is not limited by the following examples.
실시예Example 1 ~ 2 및 1 to 2 and 비교예Comparative Example 1 ~ 5 1-5
쌀 100 중량부를 이물질을 선별하여 세척한 후 물 150 중량부에 넣어 60 ~ 70분 간 불렸다. 불린 쌀 100 중량부를 취하고, 하기 표 1 및 표 2에 나타낸 조성 및 조건을 갖는 취반수를 혼합하여 이를 직화용기에 담아 컨베이어를 타고 140 ~ 340℃의 화구를 순차적으로 이동하면서 20 분 동안 취반하고 25 분 동안 뜸을 들여 조미밥을 준비하였다. 100 parts by weight of rice was washed by selecting foreign matters and then put in 150 parts by weight of water for 60 to 70 minutes. 100 parts by weight of the so-called rice was mixed with the cooking water having the composition and conditions shown in the following Tables 1 and 2, and the mixture was placed in a flame-proof container. The rice was cooked for 20 minutes while moving a 140 to 340 ° C- I prepared the seasoned rice for a minute.
또한 하기 표 3의 수산물가공품, 볶음야채 조성물을 100 중량부로 하였을 때 마요소스 17 중량부, 대파 향미유 3 중량부로 혼합하여 볶은 야채를 준비하고, 이를 조미밥과 70 ~ 80℃ 온도에서 교반하여 볶은 야채와 대두유를 포함한 식용유지를 고르게 섞이도록 하였다. 이를 냉풍으로 -15℃에서 예냉한 후, -40℃에서 20분 간 급속냉동하고, 포장함으로써 실시예 1~2 및 비교예 1~4의 냉동 볶음밥을 최종적으로 완성하였다.When 100 parts by weight of the processed fish products and the roasted vegetable composition of Table 3 below were mixed, 17 parts by weight of mayo sauce and 3 parts by weight of flavor oil were prepared to prepare roasted vegetables. The resulting mixture was stirred at 70 to 80 ° C with roasted rice, Vegetables and soybean oil were mixed evenly. The frozen fried rice of Examples 1 to 2 and Comparative Examples 1 to 4 was finally completed by pre-cooling at -15 ° C with cold air, rapid freezing at -40 ° C for 20 minutes, and packaging.
상기 표 1은 취반수의 조성 및 함량(단위: 중량%)이다.Table 1 shows the composition and content (unit: wt%) of the cooking water.
사용량
(중량부)Emulsifier
usage
(Parts by weight)
사용량
(중량부)*Number of cooks
usage
(Parts by weight) *
상기 표 2는 유화제의 온도 및 사용 조건이다.Table 2 above shows the temperature of the emulsifier and the conditions of use.
상기 표 3은 수산물가공품, 볶음야채의 조성 및 함량(단위: 중량%)이다.Table 3 above shows the composition and content (unit: wt%) of processed fish products and roasted vegetables.
비교예Comparative Example 5 5
상기 실시예 1과 동일한 조성 및 방법으로 냉동 볶음밥을 제조하되, 유화제 및 볶음밥 준비단계에서 대두유를 포함한 식용유지를 사용하지 않고 (정제수 91.1 중량% 사용) 냉동 볶음밥을 제조하였다.The frozen fried rice was prepared in the same composition and method as in Example 1 except that no edible oil containing soybean oil was used (91.1 wt% of purified water was used) in preparation of emulsifier and fried rice.
실험예Experimental Example 1: 수분 함량 측정 1: Moisture content measurement
상기 실시예 1 ~ 2 및 비교예 1 ~ 5에서 제조한 냉동 볶음밥을 전자레인지(700W)에 4분 동안 가열한 후 METTLER TOLEDO HR73 Halogen Moisture Analyzer를 이용하여 수분 함량을 측정하여 하기 표 4(수분함량(%))에 나타내었다. The frozen rice prepared in Examples 1 to 2 and Comparative Examples 1 to 5 was heated in a microwave oven (700 W) for 4 minutes, and the moisture content thereof was measured using a METTLER TOLEDO HR73 Halogen Moisture Analyzer, (%)).
실험예Experimental Example 2: 2: 식미Season 측정 Measure
상기 실시예 1 ~ 2 및 비교예 1 ~ 5에서 제조한 냉동 볶음밥을 전자레인지(700W)에 4분 동안 가열한 후 25℃ 까지 냉각 후 SATAKE사의 식미계측기인 STA1A으로 측정하였다.The frozen fried rice prepared in Examples 1 to 2 and Comparative Examples 1 to 5 was heated in a microwave oven (700 W) for 4 minutes, cooled to 25 ° C, and then measured by STA1A, a food tester of SATAKE.
상기 표 5는 식미계 분석(1일 냉동보관)이다.Table 5 above shows the analysis of the taste of food (1-day frozen storage).
상기 표 6은 식미계 분석(6개월 냉동보관)이다Table 6 above shows the flavor analysis (6 months frozen storage)
상기 표 7은 식미계 분석 (12개월 냉동보관)이다.Table 7 above is the analysis of the flavor (12 months frozen storage).
상기 표 8은 식미계 분석 (18개월 냉동보관)이다.Table 8 above is the analysis of the flavor (18 months frozen storage).
상기 표 5 내지 8을 살펴보면, 유화제를 함량이 높고 취반수의 함량이 높거나 낮춘 비교예 1 ~ 4의 경우, 실시예 1, 2 보다 외관, 끈기, 전체 밸런스 및 총점이 낮게 나왔다. 이는 유화제를 함량이 2 중량부 이상으로 증가하는 경우 취반 공정시 수분을 과도하게 흡수하여 제조공정시 부서지거나 탄력성 및 경도가 낮아져 전체적인 식감이 떨어지며, 수분함량이 60 ~ 80 중량부 범위를 초과하거나 부족한 경우 취 공정간에 수분이 정상적으로 흡수가 정상적으로 되지 않아 질거나 호화가 불균일하게 발생하게 되었다.As shown in Tables 5 to 8, in Comparative Examples 1 to 4 in which the content of the emulsifier was high and the content of the cooking water was high or low, appearance, tenacity, overall balance, and total score were lower than in Examples 1 and 2. This is because when the content of the emulsifier is increased to 2 parts by weight or more, the moisture is excessively absorbed during the cooking process, resulting in breakage in the production process, lowering of elasticity and hardness, resulting in deterioration of the overall texture and a moisture content of more than 60 to 80 parts by weight In this case, moisture is not absorbed normally during the pouring process, and the puddle is unevenly formed.
비교예 5의 경우 유화제의 미첨으로 인해 호화 후 밥알간의 수분 전이와 향기 및 유효 성분 이탈에 영향에 따라 실시예 1, 2에 비해 낮은 식미계 결과를 나타내었다. In case of Comparative Example 5, due to the addition of the emulsifier, the result of the lowering of the moisture content was found to be lower than those of Examples 1 and 2, depending on the moisture transfer, the aroma and the release of the active ingredient.
결국 실시예 1 및 2의 경우, 최적의 취반 온도와 취반수를 사용함에 따라 12 개월간 수분함량의 변화가 거의 없으며, 이는 식미계의 외관, 경도, 끈기, 밸런스 값으로도 확인할 수 있었다.As a result, in the case of Examples 1 and 2, there was almost no change in the moisture content for 12 months as the optimum cooking temperature and cooking water were used, which was confirmed by the appearance, hardness, tenacity and balance of the food.
반면 본 발명에 따른 유화제 함량 및 취반수 사용량을 벗어난 비교예 1 ~ 5의 경우, 유화제가 취반후 밥의 물성을 과도하게 조정하여 수분 흡수 및 밥알의 코팅 효과가 떨어지면 수분 전이가 발생하고 밥안의 수분이 향기성분 및 유효성분과 함께 외부로 용출되어 수분함유량이 떨어지며, 이는 식미계를 통해 밥의 식감이 떨어지는 것을 알 수 있다.On the other hand, in the case of Comparative Examples 1 to 5, in which the emulsifier content and the amount of water used were outside the amount of the emulsifier according to the present invention, the emulsifier excessively adjusted the physical properties of the rice after cooking, The fragrant ingredient and the active ingredient are eluted to the outside and the moisture content is lowered, and it is understood that the texture of the rice is deteriorated through the taste of the rice.
결과적으로 상기 표 5 내지 표 8을 볼 때, 밥의 고슬한 식감이 향상되고 진한 대파 풍미가 유지하는 냉동볶음밥을 제조하기 위해서는 유화제의 함량, 취반수의 사용량, 대파 향미유의 사용여부가 중요한 인자 임을 확인할 수 있었다.As a result, it can be seen from Table 5 to Table 8 that in order to prepare frozen fried rice in which the texture of the rice is improved and the flavor of the deep-fried bread is maintained The contents of emulsifier, the amount of cooking water, and the use of sweet potato flavor were important factors.
따라서 본 발명에 따른 유화제, 취반수의 조건으로 냉동 볶음밥을 제조한 경우, 냉동 12개월내 냉동 보관하여도 수분의 전이가 거의 없어 고슬한 볶음밥을 제공할 수 있음을 확인할 수 있다. Therefore, it can be confirmed that, when the frozen fried rice is prepared under the conditions of the emulsifier and the cooking water according to the present invention, even when the frozen frozen food is stored frozen for 12 months, there is almost no transfer of moisture.
실험예Experimental Example 3: 3: 관능 검사Sensory test
상기 실시예 1 ~ 2 및 비교예 1 ~ 5에서 제조한 냉동 볶음밥을 전자레인지(700W)에 4분 동안 가열한 씨푸드 볶음밥을 풍미, 맛, 밥 식감 및 전체 기호도에 대한 관능검사를 9점 척도법에 의하여 실시하고 그 결과를 하기 표 9에 나타내었다. The sensory evaluation of flavor, taste, rice texture and overall acceptability of the fried rice of seafood prepared by heating the frozen rice prepared in Examples 1 to 2 and Comparative Examples 1 to 5 for 4 minutes in a microwave oven (700 W) The results are shown in Table 9 below.
상기 관능검사는 식품관련 분야에서 3년 이상 종사하였으며, 관능검사 경험을 지닌 남녀 50명(남여 각각 25명)으로 하여금 측정하도록 하였다. 하기 표 9에서 관능검사 항목에 대한 각각의 수치는 관능검사요원들의 점수의 총합을 관능검사요원수로 나눈 후 소수 둘째자리에서 반올림한 값으로 관능검사 항목에서 수치가 높을수록 관능성이 우수함을 의미한다. The sensory test was conducted in food-related fields for more than 3 years and 50 men and women (25 males and females, respectively) with sensory experience were measured. In Table 9, the respective values for the sensory test items are values obtained by dividing the total score of sensory test agents by the number of sensory test agents and then rounded off to the second decimal place. The higher the value in the sensory test item, the better the sensuality do.
상기 표 9는 관능검사 결과이다.Table 9 above shows the sensory evaluation results.
상기 표 9을 살펴보면, 상기 실시예 2는 전체적인 기호도가 가장 높게 나왔으며, 이는 상기 유화제 및 취반수, 식용유지 도포 측정 결과와 일치하였다. 이는 실시예 2에서 사용한 유화제 함량 및 취반수 사용량이 가장 최적의 조건임을 의미한다.As shown in Table 9, the overall preference of the above Example 2 is the highest, which is consistent with the emulsifier, cooking water, and edible oil application measurement results. This means that the emulsifier content and the amount of water used in Example 2 are the most optimal conditions.
아울러, 상기 실시예 1의 경우, 실시예 2와 같이 유화제와 취반수를 허용 범위내에 사용으로써 풍미가 양호하였고, 취반수분 함량이 실시예 2에 비해 낮아 밥식감이 다소 떨어지는 경향이 있었지만, 전체적인 기호도는 양호하였다.In the case of Example 1, the emulsifier and the cooking water were used within the allowable range as in Example 2, the flavor was good and the moisture content of the rice was lower than that in Example 2, and the rice texture feeling tended to be somewhat lowered. Respectively.
또한 비교예 1 ~ 4의 경우, 동일한 양의 대파 향미유, 식용유지 도포를 하였더라도 유화제의 함량 조건이 최적조건 보다 높거나, 혹은 취반수 양이 많거나 적으면 고슬한 밥식감 및 대파 풍미가 저하됨을 확인할 수 있었다. Also, in the case of Comparative Examples 1 to 4, even when the same amount of the flavor oil and edible oil was applied, the flavor of the rice which had a higher content of the emulsifier than the optimum condition, .
아울러, 실시예 1와 비교예 5를 비교하여 볼 때, 유화제 사용 유무가 고슬한 식감을 높히고 대파 향미유가 취반시 내부에 흡수되어 고유의 로스트한 대파향을 유지하여 취반시 쌀알의 물성을 조정하여 표면코팅 효과로 인해 수분 전이가 저하되기 때문이다.Comparing Example 1 with Comparative Example 5, it was found that the texture of the emulsifying agent was worsened by the use of emulsifier, and the flavor oil was absorbed inside the rice during the cooking, This is because the surface coating effect lowers water transfer.
상술한 바와 같이, 본 발명에 의하면 불린 쌀과 폴리글리세린지방산에스테르, 레시틴이 포함된 유화제, 대파 향미유가 포함된 중온(50 ~ 60℃)의 취반수를 소정량 혼합하여 취반한 후, 바닷가재살, 게맛살채, 볶음야채를 후첨하고 식용유지를 도포하여 만든 냉동 볶음밥의 경우, 장기간 보존하여도 고슬한 밥식감과 진한 대파 향을 유지함으로써 소비자에게 기호도가 높은 냉동볶음밥을 제조에 매우 유용하다. 또한, 대파는 항산화, 염증개선, 혈액순환개선 등의 효과 있기에 웰빙 건강식품으로 제공될 수 있다.As described above, according to the present invention, a predetermined amount of cooked rice containing polyglycerin fatty acid esters, an emulsifier containing lecithin, and medium flavor oil (50 to 60 DEG C) In the case of frozen fried rice prepared by applying crab meat and roasted vegetables and applying edible oil, it is very useful for manufacturing frozen fried rice with a high degree of preference to consumers by preserving long - term preservation of rice and deep - fried rice. In addition, it can be provided as a well-being health food because of its effects such as antioxidation, inflammation improvement, blood circulation improvement and the like.
Claims (8)
(b) 폴리글리세린지방산에스테르 및 레시틴이 포함된 유화제, 대파 향미유로 이루어진 시즈닝을 포함하는 50 ~ 60℃ 온도의 취반수를 준비하는 단계;
(c) 현미, 보리, 차조, 수수 및 대두가 포함 소스로 야채를 볶아 준비하는 단계;
(d) 상기 (a) 단계의 불린 쌀과 (b) 단계의 취반수를 혼합하여 취반하는 단계;
(e) 취반된 조미밥과 볶은 야채, 바다가재살 및 게맛살채를 교반하고, 상기 교반시 대두유를 포함한 식용유지로 도포하여 볶음밥을 준비하는 단계;
(f) 볶음밥을 송풍 냉각후 급속 동결하는 단계; 및
(g) 냉동된 볶음밥과 토핑물을 중량에 맞춰 포장재에 포장하는 단계;
를 포함하는, 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법.
(a) washing and soaking rice to prepare called rice;
(b) emulsifying agent containing polyglycerol fatty acid ester and lecithin, seasoning consisting of flavor perfume, preparing a cooked water at a temperature of 50 to 60 占 폚;
(c) frying vegetables with sauces containing brown rice, barley, green tea, sorghum and soybeans;
(d) mixing the so-called rice of the step (a) and the cooking water of the step (b) and cooking them;
(e) stirring the prepared seasoned rice, roasted vegetables, seaweed, and crab meat slices, and applying the seasoned rice with the edible oil containing soybean oil to prepare fried rice;
(f) cooling the fried rice with air and cooling it rapidly; And
(g) packing the frozen fried rice and the topping material into the packaging material in accordance with the weight;
And a method of producing frozen fried rice in which a long-lasting flavor of rice cooked and deep-fried rice is preserved for a long time.
[2] The method according to claim 1, wherein the step (a) is soaked for 60 to 70 minutes after washing with water.
[3] The method of claim 1, wherein the cooking water in step (b) comprises 0.1 to 1.0% by weight of the emulsifier, 1 to 5% by weight of flavor oil, 0.5 to 2% by weight of seafood extract containing crab, Characterized in that the flavor and texture of the rice bran are mixed with purified water of about 5 to 5 wt%, fructooligosaccharide of 0.1 to 3 wt%, nucleic acid-based seasoning of 0.1 to 0.3 wt%, spice of 0.1 to 0.3 wt% A method for producing preserved frozen rice.
The method according to claim 1, wherein the roasted vegetables in step (c) are cut into at least one selected from the group consisting of amber, onion and paprika, and the cut vegetables are ground into brown rice, barley, Sauce, sea bream, and crab meat, and then roasted with soybean flavor oil. The rice, the processed fish product and the roasted vegetable, which are cooked, are secondarily coated with an edible oil containing soybean oil and cooled and rapidly frozen A method for manufacturing frozen fried rice in which a long-lasting flavor of rice and an intense flavor of rice are preserved for a long time.
파프리카 8 ~ 15 중량%, 양파 3 ~ 10 중량%, 호박 8 ~ 15 중량%, 바닷가재살 3 ~ 10 중량%, 게맛살채 10 ~ 20 중량%로 볶은 야채, 바닷가재살, 게맛살채 100 중량부로 할 때 오곡분말을 볶아 고소한 맛을 내는 마요소스가 5 ~ 10 중량부, 해물엑기스소스 0.1 ~ 2 중량부, 대파 향미유 1 ~ 3 중량부를 사용한 것을 특징으로 고슬한 밥식감 및 진한 대파향이 장기간 보존되는 냉동 볶음밥의 제조방법.
The method of claim 4, wherein the roasted vegetables
100 parts by weight of roasted vegetables, sea bream, and crab meat shake in 8 to 15 wt% of paprika, 3 to 10 wt% of onion, 8 to 15 wt% of amber, 3 to 10 wt% of sea bream, 10 to 20 wt% 5 to 10 parts by weight of mayo sauce, 0.1 to 2 parts by weight of seaweed extract, and 1 to 3 parts by weight of flavor oil are used for roasting and grinding the powdery gourd, and long-term preservation of rice texture and deep- Wherein the method comprises the steps of:
The method according to claim 1, wherein the step (d) comprises mixing 60 to 80 parts by weight of the cooked rice of step (b) with 100 parts by weight of the rice of step (a) Wherein the rice is cooked for 21 to 23 minutes and steamed for 20 to 25 minutes to cook rice.
The method according to claim 1, wherein the step (e) includes 30 to 40 processed fisheries products including sea bream, crab meat, and 25 to 40 parts by weight of roasted vegetables with respect to 100 parts by weight of cooked rice. A method for producing frozen fried rice in which the rice texture and deep - fried persimmon are preserved for a long time.
[6] The method according to claim 1, wherein the step (f) is rapid freezing at a temperature of -45 to -30 DEG C for 15 to 20 minutes.
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| JP2005073564A (en) * | 2003-08-29 | 2005-03-24 | Peace Beans Kk | Method for producing mayonnaise-like sauce using soybean and mayonnaise-like sauce using soybean |
| JP2008118987A (en) * | 2006-10-18 | 2008-05-29 | Kaneka Corp | Oil and fat composition for cooking rice |
| KR20170066064A (en) * | 2015-12-04 | 2017-06-14 | 롯데푸드 주식회사 | A method for manufacturing for frozen fried rice improved garlic flavor |
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| KR930001810A (en) | 1991-07-23 | 1993-02-22 | 김채방 | Method of manufacturing frozen pilaf |
| JP2005073564A (en) * | 2003-08-29 | 2005-03-24 | Peace Beans Kk | Method for producing mayonnaise-like sauce using soybean and mayonnaise-like sauce using soybean |
| JP2008118987A (en) * | 2006-10-18 | 2008-05-29 | Kaneka Corp | Oil and fat composition for cooking rice |
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| WO2021210913A1 (en) * | 2020-04-14 | 2021-10-21 | 씨제이제일제당 (주) | Frozen rice and preparation method therefor |
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