全質能多穀物特色料理開發實務

A Sudy on the Development and Study of Energized Various Grains in Featured Cuisine.

葉建志(Chien-Chih Yeh)

指導教授 ： 曾裕琇

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2014年)

https://doi.org/10.6825/NKUHT.2014.00038

摘要

多穀物為現代人養生健康重要食材，然其烹調時間長，營養流失多且口感不佳造成推廣不利。本研究以專利『穀物碾磨裝置』，利用『穀物碾磨裝置』特殊構造將多穀物碾碎變成『全質能多穀物』，高營養胚乳完全不破壞，並以專利『能量餐食烹煮方法』，使碾碎後多穀物8~10分鐘蒸熟多穀物飯及1分鐘煮成能量粥飲，此法比傳統煮飯法節省八倍燃料費，且能增加四倍以上營養素，本研究主要探討以全質能多穀物與傳統蒸煮多穀物之消費者感官品評比較，並以全質能多穀物開發家庭式創意料理，並建置其量產標準化流程，另外並開發宅配冷凍微波料理。結果顯示：經消費者感官品評分析結果發現蒸煮8~10分鐘之全質能多穀物於香氣、風味、甜度、口感及整體喜好度皆明顯優於傳統煮飯法。本研究針對糙米及十穀米於傳統煮飯法、能量餐食烹煮方法及微波加熱法製成之多穀飯，消費者感官品評分析結果發現全質能多穀物於香氣、風味、甜度、口感及整體喜好度皆明顯優於傳統煮飯法。本研究並以全質能多穀物開發出『家庭式創意料理』十道，包含：全質能在地健康拌飯六種(全質能五目野菜拌飯、全質能古早味雪筍菜飯、全質能新上海翡翠菜飯、全質能韓式泡菜糙米拌飯、全質能墨西哥風情菜飯及全質能紅麴十榖拌飯)及能量粥飲四種(全質能竹筍香菇能量粥飲、全質能芋香瘦肉能量粥飲、全質能當歸薏仁能量粥飲及全質能桂圓紅棗能量粥飲)。其中將二種拌飯建置量化生產標準流程，並技術推廣至餐廳業者，另外並針對冷凍宅配商品－全質能多穀物微波料理開發出『彩虹全質能多穀物宅配餐』(全質能紅麴果仁多穀飯、全質能南瓜雞肉燴飯、全質能西班牙海鮮飯、全質能香椿齋菜飯、全質能櫻花蝦香蕈飯、全質能小魚干昆布飯及全質能山藥十錦飯)。此研究成果希望能倡導粗食養生概念並提高國人對於臺灣好米及多穀物之食用量，解決單身貴族、小家庭、銀髮族等消費族群特殊飲食之需求，顛覆消費者或餐廳業者對糙米或多穀物不好食及不好料理之觀念，並賦予粗食新生命之餐食開發，以提供餐飲產業之參考。

關鍵字

穀物碾磨機 ； 糙米 ； 十穀米 ； 創意料理 ； 冷凍宅配商品

並列摘要

Though multi-grain has become an important ingredient for preserving the health , it's time-consuming, nutrition-easily-lost and unsavory tastes traits have made it not widely acceptable. Our research is based on patented "grain grinder device", which we use to grind multi-grain food into " energized multi-grains ", highly-nutrition endosperm will be staying intact, furthermore, patented "energy-food culinary method makes ground multi-grain food steam multi-grain rice in 8 to 10 minutes and cook into energy congee in 1 minutes. This method saves 8 times less fuel fee comparing to the conventional rice cooking method, and at east multiply 4 times nutrition. Our research is to mainly discuss energized multi-grains food and conventional steamed food based on consumer's sense-organs evaluations. Using multi-grain food to develop family creative cuisine, build up a Standard Operating Procedure , and develop frozen microwave food delivery.The result reveals that from consumer sense-organs evaluations, we discovered that multi-grain rice consisted by mixed rice and brown rice cooked by conventional-cooking, energy-food cooking and micro-heating method, by aroma, flavor, sweetness, tastes, and overall preference, total mass-energy of grain food is obviously superior to conventional-cooking.Our research also develops ten energized dishes, including：6 kinds of local healthy energized bibimbap (Gomukuyasai energized bibimbap, old-style bamboo shoots energized rice, energized rice with various vegetable, kimchi brown rice energized bibmbap, Mexico flavor energized rice and Monascus mixed grains energized bibimbap) and 4 kinds of energized congee (bamboo shoots and Shiitake energized congee, Taro and meat energized
v
congee, Angelica sinensis (Dong quai ) and adlay energized congee and Longan and Chinese jujube energized congee). To build up quantitative standard operating procedure for 2 kinds of bibimbap, extend technically to restaurant operator. Specially referring to frozen delivery packaged merchandise energized multi grains microwave cuisine, exploiting “ Colorful energized multi grains delivery cuisine” (Monascus nuts energized multi- grains rice, pumpkin and chicken braised energized rice, energized Paella, Toona sinensis vegetable energized rice, spotted shrimp and mushroom energized rice, small dried fished and kelp energized rice and Chinese yam and mixed grains energized rice).We hope we can advocate grain food eating preserving the health concept and increase the consumption of Taiwan Rice and multi-grains food. By solving special necessity of food consumption of single nobles, nuclear family and elders', it will flip the concept of brown rice and ten grains are being unsavored and uneasily-cooked. Endowing dining development of easy food, which will provide a reference for the restaurants industry.

並列關鍵字

grain grinder ； brown rice ； ten grains ； creative cuisine ； frozen food delivery

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