KR101909601B1 - Method for manufacturing prepared food - Google Patents

Abstract

Methods of making cooked foods are disclosed herein. This method can be preserved for a long time due to drying, can be eaten without a separate cooking process, and the problem of heavy weight of canned food and retort packaged food is solved by drying the cooking method. The carbohydrate particles are finely broken down and processed into a work that can be easily digested during the expanding process. The digestion problem of the previous hard cooking process is solved, and the color of the mixed cooking process by shortening the drying time It solves the problem of discoloration of color and fiber carbonization, and it can be dried after cooking including vegetables and fruits, thus satisfying the basic condition of emergency food such as nutritional balance, By mixing both materials and simplifying them into one package, It has the effect of improving the problems of storage, distribution and management due to packaging.

Description

METHOD FOR MANUFACTURING PREPARED FOOD [0002]

Methods of making cooked foods are disclosed herein.

Emergency food is food that is temporarily or permanently consumed by a unit or individual when the usual source of supply is lost due to war, disaster, or unexpected emergency. ), Low weight, good digestibility, nutritional balance, and other basic conditions must be met.

Therefore, there are food products such as processed food such as biscuit, jerky, and chocolate, canned food containing moisture, and cooked food such as retort pouch. The dried food in the above foods is a hard processed food with high calorie which is a combination of carbohydrate, protein and fat through simple processing without cooking, and it can not have a variety of food texture. Since the fiber such as vegetables and fruits are dispensed, nutritional imbalance, digestion, There is a problem with.

In order to solve the above problems, it has been proposed to use a carbohydrate cooking formula (rice, bread, noodles, etc.) in a canned food or a pouch with a variety of foods containing various kinds of foods such as vegetables and fruits, protein, carbohydrates, And a side dish (vegetable, herb, seasoning, meat, sausage, fish, salad, etc.). The packaged cooked food usually has a moisture content of 40 to 95% by weight of the cooked meal to eliminate the nutritional imbalance and the high moisture content of the cooked food with various mouthfeelings and the high moisture content of the cooked food and the high- (6 ~ 12 months), short storage period and shorter storage period than dried processed food. Therefore, it is inconvenient to store and distribute food for emergency use because it is used in food in emergency. There is a problem of mass production of economic loss and waste which are easily expired due to the distribution period.

In this case, it is necessary to prepare a dry cooking formula which can facilitate distribution and extend the circulation period by drying and lightening the emergency cooking food. However, the vacuum drying and freeze drying require high drying cost and the low temperature drying below 50 ° C is about 48 It can be decomposed in a long period of drying time which is longer than 50 hours. Also, in case of drying at a high temperature of 50 < 0 > C or more and drying for about 24 hours, due to excessive moisture content of 60 to 90% Is processed into an irregular molding in a state in which it is difficult to form. In addition, the irregular cooked molded product has a problem that some seasonings and fibers such as vegetable color and pepper powder contained in a molded article that is overexposed due to overexposure of drying heat to specific portions are discolored or become carbonized by drying heat, There is a problem in that the drying of the formula is not easy, and when the conventional cooking formula is dried, there is a problem that the preference for eating is low due to the hard texture like wood after drying.

In the past, before cooking carbohydrates (rice, bread, noodles) and side dishes (vegetables, herbs, spices, meat, sausages, fish and salads) There is also the inconvenience of eating, which must be consumed and consumed separately.

Therefore, in the present manufacturing method, there is a problem in that the drying process due to the above-mentioned cooking water, the problem that the carbohydrate cooking food and the side dish cooking food are processed into a hard cooking formula after drying, and the carbohydrate cooking food and the side dish cooking food are separated and dried, Problems to be solved, distribution and storage problems, and disadvantages of using a separate packaged carbohydrate cooker and side dish cooker to be consumed by using the tools together.

Korean Patent Registration No. 10-0549592

In one aspect, the present specification discloses that when not only an emergency food is available, but also a simple food intake is required for mountain climbing, traveling, and the like, a dried cooked food that can be taken as needed for the purpose of dietetic patients, diets, And a method for producing the same.

In another aspect, the present invention aims to provide a cooked food produced by the above production method.

In one aspect, the technique disclosed herein includes cooking a foodstuff to prepare a cooking utensil; Pulverizing the cooked meal to prepare a cooked meal having a water content of 20 to 80% by weight; Expanding the cereal or noodle to produce a swell having a moisture content of 10% by weight or less; Crushing the swollen material to prepare a swollen pulverized product; Mixing and aging the cooked pulverized product with controlled moisture content and the expanded pulverized product to prepare a mixed workpiece; And a step of molding and drying the mixed workpiece.

In an exemplary embodiment, the cereal or noodle may be dried to have a water content of 20% by weight or less.

In an exemplary embodiment, the cooked ground product and the expanded ground product may have a size of 20 mm or less.

In one exemplary embodiment, the cooked pulverized product and the expanded pulverized product may be mixed at 0.1 to 50 wt% and 50 to 99.9 wt%, respectively.

In an exemplary embodiment, the aging step may be carried out at a temperature of 30 DEG C or less.

In an exemplary embodiment, the mixing workpiece may have a water content of 21 to 60 wt%.

In an exemplary embodiment, the blended workpiece may be a carbohydrate adhesive.

In an exemplary embodiment, the blended workpiece may be dried after molding to have a water content of 20% by weight or less.

In an exemplary embodiment, the manufacturing method may further comprise coating the outside of the molded and dried mixed workpiece, and / or grinding the molded and dried mixed workpiece.

In another aspect, the technique disclosed herein provides a cooked food produced by the above method.

In one aspect, the techniques disclosed herein are portable and easy to take with no weight and bulkiness, and are capable of finely breaking carbohydrate particles by processing cereal or noodle into expanded crushed water to improve digestive disorders or texture due to hard cooking Thereby providing a cooked food which is easily digested and absorbed and which has a crunchy texture.

In another aspect, the technique disclosed in this specification has an effect of providing a cooked food which is easy to mold and has a short drying time.

It is an important object of the present invention to provide a method of manufacturing a composite workpiece having an excellent adhesive force, which is easy to mold, by minimizing the destruction of the porous space of the expanded material formed in the mixed workpiece during the molding process, And minimizing the destruction and reduction of the porous space is an important processing method for improving crisp texture such as the previous cooking structure, which is to give a crispy texture to the maximum by the porous space,

In order to shorten the drying time of the cooked food as described above, the drying time of the previous 24 to 48 hours is shortened to 3 hours or less, the drying energy is reduced, the deterioration of the work product due to the long- It is possible to prevent the problem of color discoloration or black carbonization, and it is possible to form by molding with a certain size, so that it can be uniformly dried, and it is possible to produce automatically by continuously passing through a drying tunnel which is automatically transported, Mass production and hygienic dry processing of HACCP standards. In addition, it is possible to improve the packaging methods such as the conventional cooking-type retort, canned food, etc. by drying with a cooking composition workpiece having a moisture content of 20% by weight or less, thereby reducing volume and weight and facilitating distribution and storage.

In another aspect, the technique disclosed in the present specification improves the conventional method of separating a carbohydrate cooking formula such as a side dish and a rice to make the cooking, drying, packing, storage and distribution of the carbohydrates, Packaging, storage, and distribution by manufacturing mixed and processed cooked food products (cooked foods) by mixing and processing cooked foods, and reducing the cost of logistics, storage and packaging by 30% or more.

Hereinafter, the present invention will be described in detail.

In one aspect, the technique disclosed herein comprises the steps of grinding a cooked food to produce a cooked meal; Preparing a cooked pulverized product having moisture content such that the cooked pulverized product has a water content of 20 to 80% by weight; Expanding the cereal or noodle to produce a swell having a moisture content of 10% by weight or less; Crushing the swollen material to prepare a swollen pulverized product; Preparing a mixed workpiece by mixing and aging the cooked pulverized product with controlled water content and the pulverized pulverized product; And a step of molding and drying the mixed workpiece.

As used herein, the term " cooked food "refers to a processed food that is prepared so that it can be provided on the table without reheating the cooked food.

In the present specification, the term "cooking formula" means that the food is cooked by heating, tamping, or the like.

In the present specification, the term " cooked ground product "means a product obtained by cooking a food material and grinding it.

In one exemplary embodiment, the cooked food material, i.e., the cooking formula, may have a moisture content of 40 to 95 wt%.

In an exemplary embodiment, the grinding in the step of grinding the cooked foodstuff may mean wet milling with a moisture content of 40 to 95 wt%, excluding dry grinding.

In one exemplary embodiment, the foodstuff may be one or more materials selected from the group consisting of meat, fish, seaweed, vegetables, fruits, nuts and mushrooms as materials that can be used as side dishes, Spice, and so on.

In one exemplary embodiment, the foodstuff may be cooked after reducing the moisture content of the foodstuff by 5 to 50% by weight, or 10 to 50% by weight, prior to cooking. For example, a method of semi-drying or drying food materials such as agriculture, water, and livestock products before cooking, blanching hot water, concentrating water by aging, evaporating water by heat treatment, Method and a method of dehydrating and dehydrating water by storing it in sugar and salt, it is possible to reduce the moisture and cook it.

In one exemplary embodiment, the cooked food may be a heat-treated cooked meal or a non-heat-treated cooked meal.

In one exemplary embodiment, the heat-treated cooking utensil is a cooking utensil obtained by heat-treating food materials such as agriculture, water, livestock products, spices, and the like, and examples thereof include a caraway, a spinach herb, a kimchi stew, a pork cutlet, and a bulgogi.

In an exemplary embodiment, the non-heat-treated cooking utensil is a cooking utensil mixed with seasonings, oils, vinegar, ketchup, mayonnaise, spices and the like without heat-treating the raw materials such as raw vegetables and dried fruits, Dragging, pickles, kimchi, vegetables and so on.

In an exemplary embodiment, the step of preparing the moisture-controlled cooked pulverized product may include reducing the moisture contained in the cooked pulverized product, such as 10 to 50% by weight of water contained in the cooked pulverized product, To produce a cooked pulverized product having a reduced content. The reduced-moisture cooked pulverized product may have a water content of 20 to 80% by weight. For example, the method of reducing moisture may be at least one of a method of physically dehydrating and reducing water contained in the cooked ground product, a method of reducing the amount of the cooked ground product by semi-drying, and a method of heat-treating to evaporate water.

In an exemplary embodiment, the cereal grains are selected from the group consisting of, but not limited to, brown rice, chrysanthemum (such as blueberry), white rice, black rice, oats, oatmeal, soybean, red bean, , Wheat, barley, millet, sorghum and artificial rice, and may mean that cultured cereals dried to 20 wt% or less are all included. In another exemplary embodiment, the cereal may be meant to include cereal processed carbohydrate workpieces.

In one exemplary embodiment, the noodles may be at least one selected from the group consisting of noodles, bean curd, pasta, and chilmeal.

In an exemplary embodiment, the swell may comprise at least 30% by weight of carbohydrate relative to the total weight of the swell.

In an exemplary embodiment, the cereal or noodle may be dried to have a water content of 20% by weight or less. The swollen material having a water content of 10% by weight or less in which a porous space (bubble space) is formed by heat-treating cereal or noodles dried to have a moisture content of 20% by weight or less can be produced.

In an exemplary embodiment, the expansion may be to evaporate water instantaneously by pressurizing, heating the cereal or noodle and then rapidly returning to atmospheric pressure to expand the volume to a porous state. By processing the cereal or noodle by heat treatment and expanding the bubbles to form bubbles, the bubbles are formed into a foam having a crispy texture through the porous bubbles space to produce a foam having porous bubbles. Porosity has a strong water absorbing ability capable of absorbing moisture contained in cooked ground water by a capillary phenomenon.

In an exemplary embodiment, the expansion may be by enclosing a pressurized container with cereal or noodles dried to a moisture content of 20% by weight or less and heating it in a sealed manner. In this case, the pressure in the container is increased, and when the container is opened in a state where the pressure is elevated, the pressure is rapidly dropped, so that the carbohydrate contained in the cereal or the noodles expands several times, and the porous space is formed and the carbohydrate tissue expands In the course of the process, the carbohydrate structure is broken down into fine to ultra fine particles according to the swelling level that the tissue structure expands, and the broken carbohydrates can be processed into digestible and absorbable properties. Such a cooked food processed with a finely ground cereal or a carbohydrate swell of noodles has a crispy texture and is easy to digest and absorb.

In the above production method, an important reason for processing carbohydrates contained in cereals or noodles into a swell without processing rice, bread, or noodles is to sterilize the swell at a high temperature during the swelling process, It is possible to break down into particles. When the raw moisture of 30 to 65% by weight of rice and bread is processed into a swollen state, 10% by weight of dried carbohydrate can be processed into a cooked food according to the present invention . ≪ / RTI >

In one exemplary embodiment, by exposing the porous space formed only inside the expandable material by crushing the expanded material to the outside of the expanded material, and exposing the porous space surface to have an expanded porous space area of 50% or more of the porous space area before the crushing . Accordingly, by facilitating the absorption of water by the osmotic pressure, the moisture content of the cooked meal is automatically dispersed in the expanded pulverized product, thereby facilitating the drying through the increase of the water divergence area, thereby shortening the drying time and greatly reducing the drying energy.

The carbohydrate swell of cereal or noodles has a hard outer skin, and porous pores are formed in the inside of the swollen material by the presence of the hard outer skin. That is, if there is no outer coating or if it is weakly formed, the outer shell is broken by the instantaneous expansion pressure, and the air of high temperature escapes through the damaged outer shell, so that the formation of the porous is difficult or small. Most of the porous space of the expanded material can be present only in the expanded material by the hard outer coating.

In the present manufacturing method, the expandable envelope is crushed to enlarge the surface area of the porous space inside, and is exposed to the outside to mix and aged with the cooked pulverized material, whereby the moisture contained in the cooked pulverized material is subjected to the osmotic action through the pulverized porous space (Dextrin) adhesive is produced by chemical change of the both during aging by the moisture of the cooked pulverized product in contact with the pulverized particles of the expanded pulverized product during the water dispersion process. Therefore, it is important to crush the enclosure.

Because of the adhesive thus formed, an adhesive force is formed on the mixed workpiece, so that it is easy to be molded even under a minute molding pressure and molding can be performed with a fine pressure, so that the porous space contained in the molded article is not destroyed, It is possible to provide an excellent quality of crispy texture. The technical structure of the present manufacturing method is a feature of the present manufacturing method.

In an exemplary embodiment, the cooked ground product and the expanded ground product may have a size of more than 0 mm, 20 mm or less, 15 mm or less, 10 mm or less, or 5 mm or less. Specifically, the cooked pulverized product and the expanded pulverized product may have a size of 0.01 to 20 mm, 0.01 to 15 mm, 0.01 to 10 mm, 1 to 10 mm, 0.01 to 5 mm, or 1 to 5 mm . The size can be any length, length or height of the milled material, or any diameter.

In an exemplary embodiment, the moisture-controlled cooked pulverized product and the expanded pulverized product may be mixed at 0.1 to 50 wt% and 50 to 99.9 wt%, respectively.

In an exemplary embodiment, the moisture-controlled cooked pulverized product and the expanded pulverized product may be mixed at 20 to 40 wt% and 60 to 80 wt%, respectively.

In one exemplary embodiment, the aging step may be performed by freezing, chilling, or matured at room temperature or below 30 < 0 > C. However, it may be preferable to aged at room temperature for 1 to 12 hours.

In an exemplary embodiment, the aging temperature is in the range of -10 ° C to -5 ° C, 0 ° C to 5 ° C, or 10 ° C to 30 ° C, 25 ° C to 20 ° C, 10 DEG C or less, or 5 DEG C or less, and may be, for example, 5 to 20 DEG C.

In an exemplary embodiment, the aging time may be from 1 minute to 100 hours. In another exemplary embodiment, the aging time is at least 1 minute, at least 10 minutes, at least 20 minutes, at least 30 minutes, at least 40 minutes, or at least 50 minutes but at most 100 hours, at most 80 hours, Less than 20 hours, less than 1 hour, less than 50 minutes, less than 40 minutes, less than 30 minutes, less than 20 minutes or less than 10 minutes, for example, from 5 minutes to 10 hours.

The physical changes (the moisture contained in the cooked pulverized material is physically dispersed in the expanded pulverized material automatically by the osmotic action through the porous space of the expanded pulverized material) through the aging process and the chemical change (the pulverized pulverized material The moisture of the cooked pulverized material brought into contact with the pulverized particles of water is chemically changed through the aging process to form a carbohydrate adhesive), so that water contained in the cooked pulverized material due to the physical change is dispersed in the pulverized pulverized material, The moisture contained in the pulverized material is dispersed in the pulverized pulverized material to lower the water content and the moisture absorbed in the pulverized pulverized material becomes easier to be dried due to the increase of the area of divergence of the water through the expanded pulverized material area, The mixed workpiece is formed with an adhesive force so that the porous space of the expanded powder is not destroyed or reduced even at the molding pressure Molding is possible.

The molding pressure may be intended not to bond the two materials but to process the molding into a desired shape. By forming a carbohydrate adhesive, it is possible to dispense adhesion by pressure. Even with a fine molding pressure, It is possible to easily form the pulverized product, the two are not easily separated (there is an advantage that the cooked pulverized product is not separated from the workpiece even after molding and drying), and the small (fine) Thereby minimizing breakage and providing a crispy texture.

In an exemplary embodiment, it is preferred that the blended workpieces have a water content of 21 to 60 wt%, 25 to 60 wt%, 30 to 60 wt%, 21 to 50 wt%, or 25 to 45 wt% May be preferable for realizing the effect of the present invention.

In an exemplary embodiment, the mixed workpiece may be formed into a molded article having a three-dimensional solid figure of 10 cm ³ volume or less, followed by drying to have a moisture content of 20 wt% or less.

In one exemplary embodiment, the drying may be drying by one or more methods of drying, such as microwave, infrared, hot air, electric heaters, and steam. However, the drying method is not limited to the above-mentioned drying method, and there is no limitation on the drying method if the water content can be dried to 20 wt% or less.

The manufacturing method according to the present invention is characterized in that a molded article having a volume of 0.125 cm ³ or less is dried within 5 minutes, a molded article having a volume of 1 cm ³ or less is dried within 30 minutes, a molded article having a volume less than 10 cm ³ is dried to a moisture content of 20% To prepare a cooked food containing porous bubbles.

For example, the mixed workpiece was molded into a molded product, passed through a microwave dryer tunnel for 2 minutes, cooled and degassed for 10 seconds, passed through an infrared drying tunnel for 1 minute, cooled and deaerated for 5 seconds, dried in a hot air dryer tunnel for 2 minutes, And it is possible to dry the property within 5 to 10 minutes.

In an exemplary embodiment, the manufacturing method may further comprise coating the outside of the molded and dried mixed workpiece. Accordingly, it is possible to further improve the quality and crisp texture of the workpiece, prevent deterioration and discoloration of the workpiece by coating, facilitate storage and distribution, and protect the workpiece from external impact.

In an exemplary embodiment, a liquid coating liquid or powder processed with at least one of starch, agar, spice, soup concentrate, agar, water, livestock cooking liquid or powder and natural pigment is sprayed onto the surface of the mixed workpiece, The outer surface of the workpiece can be coated.

In an exemplary embodiment, the method may further comprise milling the shaped and dried mixed workpiece and processing it into a powder.

According to the manufacturing method according to the present invention, a food or beverage can be prepared by adding one or more of the food additives disclosed by the Food and Drug Administration to the standard of food additives based on the Food Sanitation Act.

In the present specification, the shortening of the drying time is as follows: 1) Carbohydrates of cereals or noodles, such as cereals or noodles, are expanded without cooking rice or bread or noodles having a water content of 30 to 65% (2) a side-dish cooking water represented by a side dish having a moisture content of 40 to 95% by weight is reduced to have a moisture content of 21 to 80 wt% % Of cooked crumbs, and 3) it is possible to dry the properties by mixing the cooked crumbs that have been cooked and the cooked crumbs that have been controlled by moisture. The crumbs of the cooked crumbs are infiltrated by the osmotic action After the absorption, it is dispersed in the expanded pulverized material, the moisture content contained in the cooked pulverized material is lowered and the property can be dried by expanding the moisture releasing area with the expanded pulverized material. 4) Sum by uniformly forming the workpiece at a constant volume of less than 10 cm ³ volume can be uniformly dried to the attribute drying possible, and a uniform drying is carbonized protection of the plant fibers included in the cooked food and color fade resistance of the food color is It is possible.

Drying through the organic processing method under the above-mentioned conditions can dry the product with a food having a moisture content of 20% by weight or less within about 2 to 5 minutes. Accordingly, it can be continuously dried by a tunnel dryer which is formed into a relatively uniform volume and automatically transported, thereby enabling mass drying and mass production.

When the cooked pulverized product having a water content of 30 to 80% by weight and the cooked pulverized product of carbohydrate having a moisture content of 30 to 65% by weight are mixed with each other by the conventional processing method without the present manufacturing method, And the mixture is not easily formed into a molded product having a certain volume. When the mixture is dried to a moisture content of 10 wt% or less after the dehydration and dehydration of the mixture, the moisture is reduced and molded, there is no porous space in the workpiece The hard-edged dried products, such as wood, are not easy to ingest and cause digestive disorders.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Example  One.

(1) 100 g of hamburger steak having a moisture content of 50 to 90% by weight, which is a heat-treated cooking dish, 30 g of a salad having a moisture content of 30 to 95% by weight as a cooked food without heat treatment, 0.001 g of food additives (saccharin, sodium sulfite, potassium sorbate) Mixed and then ground to 5 mm or less to prepare a cooked ground product.

(2) The cooked pulverized product was squeezed and dehydrated to remove moisture of 10 to 20% by weight based on the total weight of the cooked pulverized product to prepare a reduced-moisture cooked pulverized product.

(3) 500 g of dried rice having a moisture content of 20% by weight or less was expanded by heat treatment to prepare a rice pellet with reduced moisture and porous pores having a water content of 10% by weight or less.

(4) The rice swell is ground to 5 mm or less to expose the porous space formed only inside the swell to the outside of the swell, expand the pore surface area by 50% or more with respect to the porous pore area before pulverization, Water was prepared.

(5) mixing the cooked pulverized pulverized rice with pulverized water having reduced water content, and then adding water contained in the pulverized pulverized product through aging at a temperature below 10 ° C for 3 to 72 hours at a low temperature or freezing Carbohydrate The carbohydrate adhesive is dispersed in the water dispersion process by the osmotic action through the porous pores of the puffed carbohydrate, and the carbohydrate adhesive is produced during the water dispersion process. Wt.% Of a mixed workpiece.

(6) The above-mentioned mixed and easy-to-dry workpieces were molded into a molded article of a three-dimensional solid shape having a volume of 0,125 cm ^3, passed through a microwave dryer tunnel for 2 minutes, cooled and degassed for 10 seconds and passed through an infrared drying tunnel for 1 minute After cooling and degassing for the next 5 seconds, it was dried in a tunnel of a hot air dryer for 2 minutes and then degassed at room temperature to prepare a cooked food having a moisture content of 20% by weight or less and dried and mixed with hamburger steak, salad and rice carbohydrate.

The cooked food thus prepared was dried for 5 to 6 minutes, thereby improving the cooking method for drying the previous 24 to 48 hours. The drying of the property described above prevents the discoloration of the carbonization or color of the fiber It prevents the deterioration of workpieces in the long-term drying process as well as the continuous production by the automation, the mass production, and the HACCP-based processing production.

In addition, the prepared cooked food has a porous space to provide a crispy texture, and it provides a balanced cooking composition in which protein and fat of cabbage steak, vegetable fiber, and carbohydrate of rice are mixed, , Disaster relief, mountain climbing, etc. It can be used as an emergency food, and it can be cooked like a hand by hand without the use of a cooking device.

Example  2.

(1) A mixture of 200 g of spinach, 100 g of tofu, 50 g of roasted beef kochujang, 50 g of anchovy without water, 20 to 50 wt% of anhydrous anchovy, and then ground to 8 mm or less to obtain a water content of 30 to 90 % By weight of cooked meal.

(2) The cooked pulverized product was semi-dried to prepare a cooked pulverized product having a moisture content of 20 to 60 wt% reduced in water content.

(3) 500 g of dried pasta having a water content of 20% by weight or less was expanded by heat treatment to prepare a compressed product having a moisture content of 8% by weight or less and a porous space formed therein.

(4) The pasta swell is ground to 10 mm or less to expose the porous pores formed only inside the swell to the outside of the swell, expand the pore surface area by 50% or more with respect to the porous pore area before pulverization, Water was prepared.

(5) mixing the cooked pulverized material with reduced moisture in the pulverized pulverized material, and then aging the pulverized material at a temperature of 25 ° C or less for 30 minutes, to remove the moisture contained in the pulverized food material into porous pores of the pulverized carbohydrate And a carbohydrate adhesive is produced in the course of water dispersion. Thus, a mixed work product having a water content of 21 to 60% by weight, which is easy to be molded even at a minute molding pressure and is easy to dry by increasing the area of divergence of moisture, is produced Respectively.

(6) The above-mentioned mixed workpiece is molded into a rod-shaped molding having a volume of 5 cm ³ or less and then dried to a moisture content of 20% by weight or less to produce spinach, fried tofu, roasted beef kochujang, mixed anchovy and pasta, Food was prepared.

Example  3.

(1) 50 g of non-heat-cooked mugwort was mixed with 500 g of seaweed seaweed soup prepared by heat-cooking, 50 g of chili pepper stir-fried and 100 g of steamed egg, and the mixture was pulverized to 5 mm or less to prepare a cooked pulverized product having a moisture content of 40 to 70% .

(2) The above cooked pulverized product is dewatered to prepare a cooked pulverized product having a moisture content of 20 to 50% by weight.

(3) 1000 g of mixed grains having a moisture content of 20% by weight or less and blended with dried rice bran, yulmu, black rice and brown rice were expanded by heat treatment to form a porous granular material having a moisture content of 10% .

(4) The mixed grain swell is ground to 10 mm or less to expose the porous space formed only inside the expanded material to the outside of the expanded material, and expand the space surface area by more than 50% To produce a granulated wheat flour.

(5) Mixing the above-mentioned mixed grain swell with the reduced-moisture cooked pulverized product and aging the mixture at room temperature for 10 minutes, the water contained in the cooked pulverized product is subjected to osmotic action through the porous pores of the expanded pulverized carbohydrate To produce a carbohydrate adhesive in the course of dispersing the water, thereby preparing a mixed workpiece having a moisture content of 30 to 60% by weight, which is easy to be molded even at a fine molding pressure and easy to dry by increasing the area of divergence of moisture.

(6) The mixed workpiece is formed into a three-dimensional solid body having a volume of 1 cm ³ or less and then dried to a moisture content of 20% by weight or less to prepare a mixture of shellfish seaweed soup, chili pepper stir-fried egg, steamed egg, Food was prepared.

In addition, in the dehydration process of (2) above, the dehydrated seaweed waxy liquid is concentrated, and a liquid source prepared by mixing starch and parsley powder is sprayed on the prepared Korean traditional cooking food to coat the surface of the processed product Dried and processed into a food product coated with a liquid source.

Having described specific portions of the present invention in detail, it will be apparent to those skilled in the art that this specific description is only a preferred embodiment and that the scope of the present invention is not limited thereby. It will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

Preparing a cooking formula by cooking the ingredients;
Pulverizing the cooked meal to prepare a cooked meal having a water content of 20 to 80% by weight;
Expanding the cereal or noodle to produce a swell having a moisture content of 10% by weight or less;
Crushing the swollen material to prepare a swollen pulverized product;
The cooked pulverized product and the expanded pulverized product are mixed and then aged to disperse the water contained in the cooked pulverized product in the expanded pulverized product so that the water dispersed in the expanded pulverized product comes into contact with the carbohydrate particles of the expanded pulverized product, Producing the resulting mixed workpiece; And
And molding and drying the mixed workpiece.
The method according to claim 1,
Wherein the grains or noodles are dried to have a moisture content of 20 wt% or less.
The method according to claim 1,
Wherein the cooked pulverized product and the expanded pulverized product have a size of 20 mm or less.
The method according to claim 1,
Wherein the cooked pulverized product and the expanded pulverized product are mixed in an amount of 0.1 to 50% by weight and 50 to 99.9% by weight, respectively.
delete The method according to claim 1,
Wherein the mixed workpiece has a moisture content of 21 to 60% by weight.
delete The method according to claim 1,
Wherein the mixed workpiece is dried so as to have a moisture content of 20 wt% or less after being molded.
The method according to claim 1,
Wherein the manufacturing method further comprises coating the outside of the molded and dried mixed work, or grinding the molded and dried mixed work.
A cooked food produced by the production method according to any one of claims 1 to 4, 6, 8 and 9.