KANG, SUN IM,강선임,KIM, SOO DAE,김수대,KANG, SUN IMKR,KIM, SOO DAEKR
申请号：
KR1020140051088
公开号：
KR1020150124566A
申请日:
2014.04.28
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a method for producing an instant processed food that can be consumed right after pouring water thereon. The method according to the present invention comprises: an ingredient selecting step (S100) of selecting two or more ingredients to be fed； a moisture measuring step (S200) of respectively measuring moisture of the selected ingredients； a moisture adjusting step (S300) of adjusting moisture of each of the selected ingredients according to a texture of a product to be completely produced； an ingredient mixing step (S400) of mixing ingredients having completely adjusted moisture； a compressing step (S500) of heating and pressing the mixed ingredients； a cutting step (S600) of puffing and cutting the compressed mixed ingredients； and a packing step (S700) of packing the cut mixed ingredient. In the moisture adjusting step, a texture of a food to be produced by adjusting a moisture content to have 20 to 30% is formed like that of rice, a texture of a food to be produced by adjusting a moisture content to have 15 to 20% is formed like that of gruel, and a texture of a food to be produced by adjusting a moisture content to have 10 to 15% is formed like that of water gruel. According to the present invention, moisture of multiple ingredients to be fed is adjusted beforehand through a moisture adjusting step, and multiple ingredients having adjusted moisture are processed in a high temperature extruding method, so an aged degree of compressed product and a texture of a product produced according to a water content may be formed in various types.본 발명은 물을 부어 바로 취식할 수 있는 즉석 가공식품의 제조방법에 관한 것이다.본 발명은 적어도 둘 이상의 투입될 재료를 선정하는 재료선정단계(S100)와, 선정된 재료의 수분을 각각 측정하는 수분측정단계(S200)와, 제조 완료될 제품의 식감에 따라 선정된 각 재료의 수분을 조절하는 수분조절단계(S300)와, 수분조절이 완료된 각 재료를 혼합하는 재료혼합 단계(S400)와, 혼합된 재료를 가열 가압하는 압출단계(S500)와, 압출되는 혼합재료가 퍼핑되면서 절단되는 절단단계(S600) 및 절단된 혼합재료를 포장하는 포장단계(S700)를 포함하며, 상기 수분조절단계에서는 수분함유량을 20% 내지 30% 범위로 조절하여 제조될 식품의 식감이 밥과 같은 형태로 형성되도록 하고, 수분함유량을 15% 내지 2
