KR100296996B1 - Production of instant oyster porridge and composition thereof - Google Patents

Abstract

The present invention relates to an instant oyster porridge composition and a method for producing a long-term distribution at room temperature and being ingested by heating in a boiling water or microwave for 1 to 3 minutes. Specifically, oysters containing taurine, betaine, DHA, EPA, selenium, and carotenoids are blended with rice (white rice), which is rich in sugar, in the form of rice porridge that is used as a substitute for rice. The present invention relates to an instant oyster porridge composition and a method for producing oysters, enhancing digestibility and absorption in the human body, and imparting preservation and convenience. Conventionally, in the production of bamboo products that can be stored for a long time using oysters, the oyster tissue softens due to high temperature and high pressure treatment during the dead manufacturing process, and loses its form, or the liquefaction separation phenomenon in which the liquid portion of oyster and porridge is separated. Difficult to commercialize because of difficulties. Therefore, in the present invention, the process of coating a protective coating on the oyster tissue improves the texture of the oyster and has excellent affinity with other raw materials to complete the method and composition for producing oyster porridge with excellent product stability. In more detail, the rice is soaked for 2 to 5 hours, soaked in a double pot, mixed with crushed rice and gelatinized while reinforcing the starch and heating until it reaches a suitable viscosity while gelatinizing, salt, oyster extract, etc. Complete the gelatinization by mixing the raw materials of oyster, and the oyster is coated with a protective film using a coating agent such as alginic acid or carrageenan and a coating aid such as starch, carboxymethyl cellulose, skim milk powder, and then mixed with each other in a heat-resistant packaging material. After sealing, it is prepared by sterilizing for 15 to 35 minutes at 15 to 130 ° C. with a retort sterilizer, in which oyster is 1 to 8% by weight, rice is 5 to 15% by weight, starch is 1 to 5% by weight, and black is 0.1 to 0.5 wt%, salt is 0.1 to 0.5% by weight, oyster extract is 10 to 30% by weight, water is 55 to 75% by weight method for producing instant oyster porridge It relates.

Description

Instant Oyster Making Method and Composition

The present invention relates to an instant oyster porridge and a method for preparing the same which can be eaten by heating in a boiling water or microwave for 1 to 3 minutes. More specifically, it is prepared by using a conventional oyster which selectively uses one or two or more kinds of grains (non-glutinous rice, glutinous rice, barley rice), and a protective film-treated oyster using several kinds of coating and coating aids. It is a product sterilized by retort sterilizer by filling and sealing the oyster porridge with a certain amount of heat-resistant packing material, and can enjoy the unique taste, texture and flavor of oyster. It relates to a method and composition for producing oyster porridge that can be eaten immediately.

Conventionally, the main ingredients of porridge include grains (Korean Patent Publication No. 96-6799), seaweed (Korean Patent Publication No. 97-9621), snails (Korean Patent Publication No. 95-26397), shrimp, as well as cereals. (Korean Patent Publication No. 96-20798), Crab Meat (Korean Patent Publication No. 96-6798), Jujube (Korean Patent Publication No. 94-18040), Dried Persimmon (Korean Patent Publication No. 97-9616), Perilla (Korea Republic Patent Publication No. 95-7713), Ogok (Korean Patent Publication No. 94-13386), etc., are characterized by a simple addition of these raw materials.

Rice (white rice) that we use is rich in sugar that is a source of calories, but it is pointed out as a health problem because it is not nutritionally balanced due to lack of essential nutrients such as plant fiber, minerals and vitamins. have.

Shellfish oysters, on the other hand, are rich in glycogen content that is lacking in common fish, as much as 5%, and contain a variety of amino acids such as taurine, betaine, DHA, EPA, selenium, and carotenoids. It is reported that such a substance has excellent physiological activity in the human body. Conventionally, oysters are mainly used in the form of raw food, and as a processing method, they remain in a form of lower processing such as drying, fermentation, canning, or freezing, and the shelf life of these products is also very low.

Meanwhile, it is a food that has been used as a substitute for rice in our country since ancient times. It has the effect of regulating visceral function, quenching thirst, improving constitution and strengthening physical strength, as well as diuretic effect and weight loss. Even food that helps.

Accordingly, the present inventors have designed the instant oyster porridge composition as a product that enhances the utilization of oysters and digestion and absorption in the human body and imparts preservation and convenience.

Difficulties in the production of porridge products that can be stored for a long time using oysters can lead to softening of the oyster tissues due to high temperature and high pressure treatment during the manufacturing process of the porridge and loss of form or separation of the liquefied liquid from the oyster and porridge liquids. This makes it difficult to commercialize. Accordingly, in the present invention, the oyster tissue was improved by using a coating agent and a coating aid to improve the texture of the oyster and have excellent affinity with other raw materials.

Oyster porridge composition according to the present invention is 1 to 8% by weight, 5 to 15% by weight of rice, 1 to 5% by weight, 0.1 to 0.5% by weight, 0.1 to 0.5% by weight of salt, 10 to 30% by weight of oyster extract, It is characterized by consisting of 55 to 75% by weight of water. In addition, the method of manufacturing oyster porridge according to the present invention is completed by premixing the raw materials such as starch, gum, salt, oyster extract while mixing the rice (or glutinous rice), soaked in advance and then mixed with the milled rice and gelatinized, Using a coating agent such as alginic acid, carrageenan, and a coating aid such as starch, carboxy methyl cellulose (CMC), or skim milk powder, a protective coating is applied to the oyster tissue, which is then mixed and sealed in a heat-resistant packaging material. Sterilizing for 15 to 35 minutes at 130 ℃.

Referring to the method of producing an instant oyster porridge according to the present invention in detail.

First step: pretreatment of raw materials

Rice (or glutinous rice): washed with water, soaked in cold water for 2 to 5 hours and soaked.

Oyster Extract Preparation: Select raw oysters to remove foreign substances, put them in a blender with an appropriate amount of drinking water, crush them, transfer them to a double pot, add more drinking water, heat for 1 to 2 hours, cool them, and filter them into 100 mesh sieves. Adjust to Brix 5.0 to make an oyster extract.

Protective coating of oysters: 1 to 5% by weight of a coating such as alginic acid or carrageenan, and 1 to 5% by weight of starch, CMC, skim milk powder as coating aids alone or in combination to enhance texture and elasticity.

Second process: manufacturing process of porridge

Rice (or glutinous rice) and ground rice prepared in the first step is put in a double pot to reinforce the starch and heated until it reaches a suitable viscosity, for example, 700 to 1000 centipoise (cP), geum, salt, Gelatinization is completed by mixing raw materials such as oyster extract (according to the first step).

Third Process: Manufacturing Process of Oyster Porridge

Oyster porridge is prepared by mixing the porridge produced in the second process and the oyster coated with the protective film prepared in the first process.

4th process: filling, sealing, sterilization process

The oyster porridge prepared in the third step is sealed in a predetermined amount in a heat resistant packaging material and sterilized for 15 to 35 minutes at 115 to 130 ° C. with a retort sterilizer.

Oysters prepared by the above process can be stored at room temperature for at least one year, and can be eaten immediately by heating for 1 to 3 minutes in a boiling water or microwave.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are intended to illustrate the invention, but the scope of the invention is not limited thereto. The compositions are prepared by conventional methods and all amounts and proportions herein and in the claims are by weight unless otherwise indicated.

Example 1

First step: pretreatment of raw materials

10 kg of rice was washed with water, soaked in cold water for 2 to 5 hours, dehydrated using a sieve, and half of them were crushed. Oyster extracts were prepared at the Brix 5.0 concentration in this manner. For the oyster's protective coating, a protective coating was coated using 3.0 kg of alginic acid and 3.0 kg of starch as a coating aid, followed by immersion in 0.5 M CaCl ₂ solution for about 1 minute to prepare a coated oyster.

Second process: manufacturing process of porridge

Rice (or glutinous rice) and ground rice prepared in the first step is put in a double pot and heated with 62.3 kg of water and gelatinized by heating 3.0 kg of starch for 2-3 minutes, 500 g of gum, 200 g of salt Raw materials, such as 20 kg of oyster extract (according to the first step) were mixed and heated for 10 minutes to complete gelatinization.

Third Process: Manufacturing Process of Oyster Porridge

Oyster porridge was prepared by mixing 4 kg of oyster coated with the protective film prepared in the first process and the porridge produced in the second process.

4th process: filling, sealing, sterilization process

The oyster porridge prepared in the third step was sealed in 200 g of heat-resistant packaging material and sterilized in a retort sterilizer with F ₀ 4 or more to produce a product.

[Examples 2 to 7]

Examples 2 to 7 were prepared in the same manner as in Example 1 by varying the content of the composition as shown in Table 1.

TABLE 1

[Examples 8 to 19]

In the process of treating the protective coating of the oyster in the first step of Example 1, the coating agent and the coating aid were set as shown in Table 2, and the other steps were prepared in Examples 8 to 19 in the same manner as in Example 1. However, when alginic acid was not used as the coating agent, the step of immersion in CaCl ₂ solution was omitted.

TABLE 2a

TABLE 2b

Comparative Example 1

When preparing oyster porridge, Comparative Process 1 was prepared in the same manner as in Example 1, except that the process of treating the protective film of the oyster was omitted and the raw oyster was directly used.

Sensory evaluation

Some of the products and Comparative Examples of Example 1, Examples 8 to 19 were subjected to the sensory test on 200 college students men and women to evaluate the quality, the results are shown in Table 3. The 5-point grading method was applied to each evaluation item.

TABLE 3

Sensory test result

As can be seen from Table 3, the sensory properties and the stability of the product were superior to those of the comparative examples in which the oysters were coated with a protective coating (1, 10, 11, 13, 14, 16, 17, 19). Excellent in terms of

As described in the embodiment, the manufacturing method according to the present invention improves the texture of the oysters and the affinity with other raw materials in the process of manufacturing porridge by the method of protective coating the oyster tissue using a coating agent and a coating aid In addition, the oyster tissue softened due to high temperature and high pressure treatment lost its shape, or the liquid part of the oyster and porridge was separated, thereby reducing the stability. It could have excellent properties compared to the production method using the direct.

Claims (3)

In the method of manufacturing instant oyster porridge using rice (or glutinous rice) as a main raw material, the rice is soaked for 2-5 hours and soaked, mixed in a double-pot and mixed with crushed rice, reinforcing the starch and viscous 700 to 1000 Complete the gelatinization by mixing raw materials such as gum, salt and oyster extract while heating and gelatinizing until reaching cP, and the oysters are selected from the group consisting of alginic acid and carrageenan and starch, carboxymethyl cellulose and skim milk powder. After coating the protective coating using the selected coating aids, each mixture is mixed in a heat-resistant packaging material and sealed, and then sterilized for 15-35 minutes at 115-130 ℃ with a retort sterilizer. According to claim 1, 1 to 8% by weight, 5-15% by weight of rice, 1-5% by weight starch, 0.1-0.5% by weight, 0.1-0.5% by weight salt, 10-30% by weight oyster extract, water Method for producing instant oyster porridge, characterized in that consisting of 55-75% by weight. According to claim 1, 1-5% by weight of the coating agent selected from the group consisting of alginic acid and carrageenan for the protective coating of oysters alone or mixed, and the coating aid 1 selected from the group consisting of starch, carboxy methyl cellulose, skim milk powder Instant production of oyster porridge characterized in that the use of -5% by weight alone or mixed to enhance the texture and elasticity of the oyster.