KR20160130686A - Processing method of CURRY immediately eatable by sprinkling without any special cooking course - Google Patents

Abstract

DESCRIPTION OF THE INVENTION [
[Name of Invention (Design)] Manufacturing method of curry which can be eaten immediately without sprinkling
[TECHNICAL FIELD]
More particularly, the present invention relates to a method of preparing a curry which can be fed directly without being cooked, and more particularly, to a method of preparing curry powder by kneading the curry powder with lactose and seasoning liquid, granulating it with an Alexander granulator, ) For a long period of time (4 hours and 30 minutes), and transferring the flavor and color of the curry powder to the lactose, followed by cooling, thereby producing a granular curry. The curry produced according to the above- It is possible to greatly improve the solubility so that it can be eaten immediately after being sprinkled on a dish or the like.
[Challenge to be solved]
The term "curry" and "curry powder ", as used herein, are defined in Korean Food Industry Association, Food Standards and Specifications (2007)
Curry is defined as a product made by adding food or food additives to curry powder in foodstuffs. The curry powder is defined as having a curry content of 5% or more for a solid or powder product, and a curry powder for a liquid product is 1% or more.
There are powder curry, solid curry and liquid retort curry which are available on the market, and it is possible to prepare the ingredients, cook them, heat them in boiling water, or cook them with microwave.
The convenience of the processed food is not perfect because it takes time for cooking for cooking, securing a space necessary for cooking, and a cooking utensil.
[MEANS FOR SOLVING PROBLEMS]
The inventors of the present invention invented a method of manufacturing a curry which can be sprinkled without any cooking process so as to enjoy the taste and fragrance of curry anytime and anywhere without being restricted by the time required for cooking and the cooking space provided with the cooking utensil.
[Effects of the Invention]
The curry produced by this manufacturing method can be used to cook curry any time when it is necessary, when the color, flavor and aroma of the curry are already needed, if it is already cooked or prepared.
Curry, which is currently on the market, requires a lot of time and effort for cooking even for those who are confident in cooking.
Cooked curry which is currently marketed in the market is formed into powder, solid or flake form using oils, flours or rice flour, but has a problem of low solubility in aqueous medium, especially boiling water. The curry is only satisfactory because it is soluble in boiling water or cold water because it forms granules by lactose.
If you sprinkle on rice, soup or stew or soup, you can enjoy the color, taste and aroma of curry immediately, so you do not have to hassle time and efforts to cook curry separately and use it easily in boiling or cold water. You can enjoy curry dishes without it, and you can enjoy the unique color, taste and aroma of curry.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing a curry,

More particularly, the present invention relates to a method of preparing a curry which can be fed directly without being cooked, and more particularly, to a method of preparing curry powder by kneading the curry powder with lactose and seasoning liquid, granulating it with an Alexander granulator, ) For a long period of time (3 hours and 30 minutes), and transferring the flavor and color of the curry powder to the lactose, followed by cooling to produce a granule-shaped curry. The curry produced according to the above- It is possible to greatly improve the solubility so that it can be eaten immediately without being sprayed.

Manufacture of complex seasoning foods that can be sprinkled without spices and lactose

The term "curry" and "curry powder ", as used herein, are defined in Korean Food Industry Association, Food Standards and Specifications (2007)

Curry is defined as a product made by adding food or food additives to curry powder in foodstuffs. The curry powder is defined as having a curry content of 5% or more for a solid or powder product, and a curry powder for a liquid product is 1% or more.

There are powder curry, solid curry and liquid retort curry which are available on the market, and it is possible to prepare the ingredients, cook them, heat them in boiling water, or cook them with microwave.

The convenience of the processed food is not perfect because it takes time for cooking for cooking, securing a space necessary for cooking, and a cooking device.

The inventors of the present invention invented a method of manufacturing a curry which can be sprinkled without any cooking process so as to enjoy the taste and fragrance of curry anytime and anywhere without being restricted by the time required for cooking and the cooking space provided with the cooking utensil.

The curry produced by this manufacturing method can be used to cook curry any time when it is necessary, when the color, flavor and aroma of the curry are already needed, if it is already cooked or prepared.

Curry, which is currently on the market, requires a lot of time and effort for cooking even for those who are confident in cooking.

Cooked curry which is currently marketed is formed into powder, solid, and flake form using oils, flours and rice flour, but has a problem of low solubility in aqueous medium, especially boiling water. The curry is only satisfactory because it is soluble in boiling water or cold water because it forms granules by lactose.

If you sprinkle on rice, soup or stew or soup, you can enjoy the color, taste and aroma of curry immediately, so you do not have to hassle time and efforts to cook curry separately and use it easily in boiling or cold water. You can enjoy curry dishes without it, and you can enjoy the unique color, taste and aroma of curry.

[Example]

※ Table 1 Mixing ratio of main raw materials and additives (% by weight)

As shown in Table 1, when the curry was prepared by adjusting the blending ratio, it was confirmed that the granules were well formed and both the appearance and the appearance were satisfactory.

Each of the curry obtained according to Examples 1 to 5 was dissolved in 75 ml of water (boiling water, cold water) and dissolved.

Examples 1, 2, and 5 showed strong flavor and taste of curry and enhanced sensory characteristics and were good in Examples 3 and 4.

Next, curry rice and sesame oil prepared in the mixing ratios of Examples 1 to 5 were added, and curry rice balls were made and sensory evaluation was carried out to obtain the results as shown in Table 2.

※ Table 2 Results of preference evaluation (5 panelists, 4 repetitions)

From the above results, the preference of all the examples was good, and in the whole, the example 3 was evaluated as the most preferable.

The powder curry and the solid curry which were distributed in the market were cooked according to the recipe indicated on the wrapping paper. The retort curry was heated for 3 minutes in boiling water and used for evaluation.

※ Table 3 Convenience of cooking and sensory evaluation result (5 panelists, repeat twice)

※ Table 4 Comparative analysis of fat content (Packing paper notation content%)

For the evaluation of the quality of the curry produced by the present manufacturing method, the quality change was evaluated while being put in a container (PE container) and kept sealed.

※ Table 5 Sensory evaluation (5-point method) and moisture content

The test method was sensory test and moisture content analysis. After 16 weeks of incubation at 35 ℃, sensory evaluation and moisture analysis were performed.

In the incubator, 1 week was converted to 1 month at room temperature, so there was no significant change in moisture and sensory evaluation until 12 weeks of the test. The shelf life was set to 12 months in order to use it in a delicious state.

Since the curry produced according to the present manufacturing method does not use oils, such as oils, flours or rice flour, there is no viscosity, and therefore, there is no problem of dissolution and it is granulated at 115 ° C during the manufacturing process. It is convenient in characteristics.

And forming granules while supplying moisture at a rate of 5 to 30% based on the weight of the blend at room temperature, and kneading the formed granules, drying and cooling to obtain granular curry having a moisture content of 7% or less.

The composition thus obtained may be packaged and commercialized in an arbitrary weight unit of 5 to 20 g or more.

Dried chips, fruit chips, seafood chips, meat chips and the like, which are dried by hot air drying or other methods, in an amount of about 15 to 90% based on the total weight, Or packaged separately.

Claims (4)

Preparation step of forming granules while supplying moisture of 5 to 30% relative to the weight of the mixture such as curry powder, lactose, spice, etc. at room temperature Preparing granules with an Alexander granulator using 50 to 80% by weight of lactose as a granule support based on the total weight of the curry Obtaining the granule formed by the above-mentioned Claim 1 and Claim 2, drying and cooling to obtain granular curry having a moisture content of 7% or less The granulated curry produced according to claim 1, claim 2 and claim 3 has a mean particle size of 1 to 4 mm by screening the granules with a sieve.