KR0159530B1 - Instant noodle with bean sauce composition - Google Patents

Abstract

The present invention relates to a method for preparing ready-to-eat food jjajang and its composition emphasizing the convenience and convenience that can be eaten after 2 to 5 minutes by boiling water or microwave heating.

That is, by adding the seaweed extract, CaCl ₂ or MgCl ₂ to the conventional jjajang composition to improve the viscosity, to compensate for the off-flavor, appearance defects when using conventional flour, improve the palatability, and used vegetables such as CaCl ₂ or MgCl _It is characterized by improving the texture in the final product by blanching in ₂ solutions.

Description

Instant Jjajang Composition

1 is a manufacturing process diagram according to the present invention.

The present invention relates to a method for preparing instant jjajang and its composition which can be cooked in 2 to 5 minutes by heating with boiling water or microwave.

Recently, as the industrial structure changes and the social structure changes, the female employment population continues to increase in Korea, and the use of rest and entertainment facilities in the open air due to the improvement of income level is becoming common. Therefore, there is an increasing demand for instant foods that are easy to cook and which are easy to cook. One of the simplest erosions that comes from Koreans who use rice as a staple is jjajang, which can be eaten with not only rice but also with noodles. However, it is cumbersome to cook the soup directly at home, and it is almost impossible to cook outdoors.

Currently, there are instant jjajangmyeon and retort jjajang, and instant jjajangmyeon, which is a simple food, is quite different from the concept of traditional jjajang. Retort Jjajang, on the other hand, is a convenient product that anyone can easily heat by eating with boiling water or microwave.

This retort jjajang is a quality indicator, in addition to the appearance, taste, and aroma, the texture of the vegetables and the feel of the paste-like sauce felt in the mouth is also very important. The tactile effect of this texture is that the viscosity of the sauce should be adequate to ensure that the solids are evenly mixed and the texture is good when the consumer eats. To adjust the viscosity of the jjajang usually use flour, but to maintain the viscosity of the source to use a fairly large amount of flour can cause a bad effect on the quality, such as the occurrence of off-flavor, turbidity.

In addition, the vegetable ingredients, which are mixed together during the production of jjajang, should be sufficiently infused with the taste of jjajang sauce and maintain its unique texture. However, when the retort is prepared as it is in a home or restaurant as it is imparted instant and long-term preservation, due to the characteristics of the retort, vegetables lose their texture due to the high temperature and high pressure heat treatment has a disadvantage of falling.

Therefore, the present inventors can obtain a remarkable effect of improving the texture by improving the texture of the vegetable by poaching the vegetables at 90 ° C./5 min in a 0.2 to 1.0 wt% CaCl ₂ or MgCl ₂ solution. By using appropriate amounts of seaweed extract and CaCl ₂ or MgCl ₂ , the main ingredient of algin, which is a viscous substance, not only maintains the viscosity even with less flour, but also increases the poaching effect of vegetables, It was possible to make instant jjajang products with a good texture, and to simplify the process by cooking vegetables and chunjang at the same time.

Instant jajangjang composition according to the present invention is 4 to 10% by weight of meat, 25 to 45% by weight of vegetables, 5 to 13.3% by weight of spring, 3 to 8% by weight of flour, 0.5 to 1.5% by weight of sugar, 2 to 6% by weight of shortening, 0.5 to 1.5% by weight of seasoning, 25 to 45% by weight of drinking water is characterized in that the addition of _{2 to} 8% by weight of seaweed extract and 0.05 to 0.2% by weight of CaCl ₂ or MgCl ₂ .

As shown in Figure 1 when described in detail the manufacturing process according to the present invention.

[Step 1: Vegetable Poaching Process]

Peel vegetables, such as potatoes, onions, carrots, etc., and wash well, cut into 10 × 10 × 10 mm squares, and boil for 5 minutes in water at 90 ° C. containing 0.2-1% by weight of CaCl ₂ or MgCl _2. Leave it.

[2nd step: Spring cooking process]

Cut the pork into squares, cook the meat first in the roaster melted shortening, and then fry it with spring rolls, then fry the vegetables processed in the first step.

[3rd step: Jjajang sauce manufacturing process]

Pour the appropriate amount of drinking water into the cooked spring rolls obtained in the second step, heat it until it boils, and then add the flour suspension and seaweed extract, CaCl ₂ or MgCl ₂ added to the drinking water, and viscosity and seasonings. Put it in and heat it again until it boils to complete the sauce.

At this time, the mantissa and heating are adjusted so that the final weight of the source reaches a certain amount.

[Step 4: Packaging process]

After filling in the retort packaging material with a certain amount of the sauce prepared in the previous process and sealed, and sterilize at 121 ℃ in a retort sterilizer for 30 minutes to complete the product.

The product obtained in this way was subjected to poaching of vegetables only in hot water in the first step, and the rest of the processes were better in taste and shape of the vegetables as shown in Table 1, compared to the same product.

In addition, when the blending ratio of wheat flour is 10% by weight, and the wheat flour is only 4% by weight, and a viscosity control solution is prepared by using 8% by weight of seaweed extract and 0.2% by weight of CaCl or MgCl, as shown in Table 2. There was no difference in viscosity, but it showed a significantly superior result in preference drawing.

* Viscosity is measured by using a Brookfield viscometer at spindle number 4 and speed 10rpm (measurement temperature 30 ℃)

** Test method: 5-point scale (5: very good, 3: normal, 1: very bad)

The present invention will be described in detail with reference to the following Examples.

Example 1

Peel potatoes, onions and carrots after peeling, wash well, cut into 10 × 10 × 10mm squares, and boil for 5 minutes in 90 ℃ water with 0.2% CaCl added. Poached potato 13.6kg, onion 28.9 kg and 11.9 kg of carrots were obtained, respectively.

Cut 6.8 kg of pork into square shapes, cook 6.8 kg of shortening in a roaster, add 22.5 kg of spring rolls, stir-fry, and add 54.4 kg of poached vegetables (potatoes, carrots, and onions) for about 3 minutes. More roasted. 40 kg of drinking water was poured into the seasoned spring season obtained here, and the mixture was first heated to 100 ° C., and 5.1 kg of flour was added to 52 kg of water to stir to prevent lumps. 1.7 kg of sugar and 1.36 kg of seasonings were added, and the sauce was heated until the final weight reached 170 kg. Then, the sauce was finished with 170 g of regular retort packaging and sterilized at 121 ° C. for 30 minutes to complete the instant sauce.

Example 2 (Control)

Vegetables were chopped as in Example 1, and then boiled for 5 minutes in hot water at 90 ° C. without calcium chloride or magnesium chloride to obtain 17 kg of poached potato, 13.6 kg of poached carrot, and 25.5 kg of poached onion.

In addition, 10.2 kg of pork cut into square shapes is roasted and cooked in a preheated roaster with 8.5 kg of shortening. Then, 13.6 kg of spring rolls are added and 56.1 kg of prepared vegetables are roasted and roasted under the same conditions as in Example 1. It was. Add 30 kg of drinking water, mix well, heat until boiling, then add 67 kg of flour solution (17 kg of flour and 50 kg of water), 1.19 kg of sugar, 2.21 kg of seasoning, and the final weight of the sauce will reach 170 kg. After heating until the completion of the jjajang sauce, it was filled, sealed and sterilized under the same conditions as in Example 1 to complete the instant jjajang.

Example 3

Vegetables were cut in the same manner as in Example 1, and then boiled for 5 minutes in hot water at 90 ° C. to which 0.5% by weight of calcium chloride was added to obtain 17 kg of poached potato, 17 kg of poached carrot, and 42.5 kg of onion.

In addition, 10.2 kg of pork cut in a square shape is roasted and cooked in a preheated roaster with 10.2 kg of shortening. Then, 8.5 kg of spring rolls are added and 76.5 kg of vegetables prepared for roasting are put in the same conditions as in Example 1. Roasted Add 40 kg of drinking water, mix well, heat until boiling, then add 33.5 kg of flour solution (8.5 kg of flour and 25 kg of water), and 6.7 kg of seaweed extract, add 0.17 kg of magnesium chloride and 2.55 kg of sugar. , 2.55kg seasoning was added, and heated until the final weight of the sauce reached 170kg to complete the jjajang sauce, and then filled, sealed and sterilized under the same conditions as in Example 1 to complete the instant soup.

Example 4

Vegetables were chopped as in Example 1, and then boiled for 5 minutes in hot water at 90 ° C. to which 1.0 wt% of calcium chloride was added to obtain 15.3 kg of poached potatoes, 11.9 kg of poached carrots, and 36.55 kg of onions.

In addition, 13.26kg of pork cut into squares are roasted and cooked in a preheated roaster with 5.44kg of shortening. Then, 17.85kg of spring rolls are added and 63.75kg of vegetables prepared for roasting are put in the same conditions as in Example 1. Roasted Add 40 kg of drinking water, mix well, heat until boiling, 40.2 kg of flour solution (mixture of 10.2 kg of flour and 30 kg of water), and viscosity adjuster and 1.36 kg of sugar with 0.17 kg of calcium chloride added to 6.8 kg of seaweed extract. 1.7 kg of seasoning was added and heated until the final weight of the sauce reached 170 kg to complete the sauce, followed by filling, sealing and sterilizing under the same conditions as in Example 1 to complete the instant soup.

Example 5

Vegetables were cut in the same manner as in Example 1, and then boiled in hot water at 90 ° C. with 0.2% by weight of magnesium chloride for 5 minutes to obtain 11.9 kg of poached potatoes, 13.6 kg of poached carrots, and 23.5 kg of poached onions.

In addition, 8.5kg square cut pork is roasted and cooked in a preheated roaster with 5.1kg of shortening, and then 15.3kg of spring rolls are added and 49.3kg of vegetables prepared for roasting are put in the same conditions as in Example 1. Roasted Add 70 kg of drinking water, mix well, heat until boiling, then add 26.8 kg of flour solution (mixture of 6.8 kg of flour and 20 kg of water), and viscosity control solution and 1.53 kg of sugar with 0.27 kg of calcium chloride added to 8.5 kg of seaweed extract, 1.7 kg of seasoning was added and heated until the final weight of the sauce reached 170 kg to complete the sauce, followed by filling, sealing and sterilizing under the same conditions as in Example 1 to complete the instant soup.

Example 6

Vegetables were cut in the same manner as in Example 1, and then boiled in hot water at 90 ° C. in which 0.5% by weight of magnesium chloride was added for 5 minutes to obtain 8.5 kg of poached potato, 8.5 kg of poached carrot, and 25.5 kg of onion.

In addition, 17 kg of pork cut into squares is roasted and cooked in a preheated roaster with 3.4 kg of shortening. Then, 10.2 kg of spring rolls are added and 42.5 kg of vegetables prepared for roasting are put in the same conditions as in Example 1. It was. Add 55 kg of drinking water, mix well, heat until boiling, 53.6 kg of flour solution (mixture of 13.6 kg of flour and 40 kg of water), and viscosity control solution and 0.85 kg of sugar with 0.08 kg of calcium chloride added to 3.4 kg of seaweed extract, 0.85 kg of seasoning was added and heated until the final weight of the sauce reached 170 kg to complete the sauce, followed by filling, sealing and sterilizing under the same conditions as in Example 1 to complete the instant soup.

Example 7

Vegetables were cut in the same manner as in Example 1, and then boiled for 5 minutes in hot water at 90 ° C. to which 1.0 wt% of magnesium chloride was added to obtain 13.6 kg of poached potatoes, 17 kg of poached carrots, and 17 kg of onions.

In addition, 15.3 kg of square cut pork is roasted and cooked in a preheated roaster with 5.95 kg of shortening. Then, 11.9 kg of spring rolls are added and 47.6 kg of vegetables prepared for roasting are put in the same conditions as in Example 1. Roasted Add 70 kg of drinking water, mix well, heat until boiling, then add 23.95 kg of flour solution (mixture of 5.95 kg of flour and 18 kg of water), and 0.14 kg of Magnesium Chloride to 11.9 kg of seaweed extract and sugar 1.36 kg, seasoning 1.53kg was added, and heated until the final weight of the sauce reached 170kg to complete the jjajang sauce, it was filled, sealed and sterilized under the same conditions as in Example 1 to complete the instant soup.

The results of measuring the viscosity of the final product prepared in the above examples are shown in Table 3, and the results of the sensory test by cooking these products are shown in Table 4.

As shown in the results above, boil the vegetables in hot water at 90 ° C. with 0.2 to 1.0% by weight of calcium chloride or magnesium chloride, and reduce the amount of flour used in preparing the sauce. Instead, add seaweed extract and calcium chloride or magnesium chloride. Compared to the product (Example 2), one product has not only the texture of vegetables but also the palatability of the sauce, so that the overall quality of the product is greatly improved.

Claims (2)

4-10% by weight of meat, 25-45% by weight of vegetables, 5-13.3% by weight of spring, 3-8% by weight of wheat flour, 0.5-1.5% by weight of sugar, 2-6% by weight of seasoning, 0.5-1.5% by weight of seasoning, drinking water Instant crunchy composition, characterized in that the addition of _{2 to} 8% by weight of seaweed extract and 0.05 to 0.2% by weight of CaCl ₂ or MgCl _{2 to 25 to} 45% by weight. According to claim 1, Vegetables are instant meal composition, characterized in that boiled with 0.2 to 1% by weight of CaCl ₂ or MgCl ₂ solution.