KR0174813B1 - Method for preparing instant mugwort broth - Google Patents

Abstract

The present invention relates to a method for producing mugwort soup, which can be eaten by preliminary treatment of natural fresh mugwort and freeze-drying to add subsidiary materials to reduce hot water immediately.

In order to maintain the original color, aroma and taste of wild mugwort, about 3% salt and 2% dextrin are added to boil, cooled with running water, and naturally dehydrated to maintain the appearance. By restoring lyophilized to a suitable size for easy mastication during restoration, the color and ingredients of mugwort are preserved and give a good chew and taste to be used as a fast food of traditional foods useful for busy daily life of modern people. It was.

Description

How to Make Instant Mugwort

The present invention relates to a method for producing instant mugwort soup which is treated to be eaten on the fly by reducing the hot water without any special cooking process by utilizing the natural raw mugwort as its main raw material, flavor and aroma.

Mugwort, native to all parts of our country, is a perennial herb belonging to the Asteraceae family. It is widely used as wormwood soup or wormwood rice cake as a gummi-promoting agent by picking up buds in spring. Jeoncho (全 草) is collected and dried around May in the lunar calendar and used as a medicinal herb.

Mugwort contains about 0.02% of essential oils on the leaves. The main ingredient is 50% of cineol, and also contains corin, inulin, adenine, sesquiterpene and some vitamins.

Since ancient times, wormwood is good for drinking when it is hungry and drinking on an empty stomach in the morning. The main text (本 草書) says that wormwood reigns bleeding, chasing marshes, warming the uterus, stopping all bleeding, softening the abdomen, smoothing the meridians, and relaxing the fetus. In addition, abdominal pain, cold, and kwaran is recorded as a rule for wrong limbs. It is also well known that people suffering from neuralgia or arthritis are using moxa to moxibustion, and this is the method that is used a lot in oriental medicine.

However, the wild mugwort that has passed Dahn is harder to be edible because its fiber structure is stronger and its taste and smell are strong. Therefore, at the time when mugwort fiber is soft and there are few poisonous ingredients such as Flandren, Kedene and cheol alcohol, Attempts have been made in a number of ways to collectively collect wormwood to increase shelf life and to manufacture products that meet processing aptitudes.

As a method of using the processing of mugwort by such an attempt, 'mugwort injomi' as in Korean Patent Publication No. 88-189, 'paste-like mugwort manufacturing method' as in Korean Patent Publication No. 88-978, and Korean Patent Publication 'Method of manufacturing mugwort noodles' as in No. 88-1057, 'Method making of mugwort tea' as in Korean Patent Publication No. 88-1671 and 'Method of making instant mugwort soup' as in Korean Patent Publication No. 88-329 And the like are disclosed.

However, the above-mentioned mugwort processing method does not use mugwort in its natural form, but it is a method of drying and preserving it in powder or mixing it with other materials. It was difficult.

In addition, as in the present invention, the processing technology for 'mungkukku' enjoyed by Korean people since ancient times is not known, since it is not easy to maintain the unique taste, aroma and color of the mugwort soup.

Accordingly, the present invention, among the various benefits of the mugwort as described above, while maintaining the taste of the mugwort soup that had been spicy in early spring, as well as preserving its shape, color and aroma, easy to always delicious delicious mugwort Its purpose is to be able to eat well.

In addition, the object of the present invention, while maintaining the ingredients of the mugwort as it is to give a good chewing feeling and taste so that in the busy daily life of modern people, such mugwort soup can be utilized as a fast food of the traditional food useful.

Therefore, the present invention, the well-selected wormwood collected in nature and washed thoroughly, then boiled, shredded and lyophilized to increase the shelf life, and also lyophilized green onions, onions, garlic, miso, By mixing perilla and the like, anytime, anywhere without regard to the instant process of natural natural mugwort so that you can see our unique mugwort taste.

Hereinafter, the manufacturing method of the present invention will be described in more detail by dividing the process as follows.

The present invention, the first step of preparing and washing the material, and after washing the washed mugwort in boiling water with about 3% salt and about 2% dextrin for about 2-10 minutes, flowing water (about 25 ℃ ) And the second step for self-driving and cooling, which is naturally dehydrated for about 30 minutes, and when the ripe mugwort is dehydrated to some extent, it is cut to a size of about 2 × 2 cm in width and spread evenly on a plate for drying. A third process for cutting and freeze drying, vacuum drying with freezing at -37 ° C. for 16-18 hours, and freeze-dried green onions, onions, carrots, garlic, sodium glutamate, also made from lyophilized mugwort It comprises a fourth step for the blending of mugwort soup, well mixed, soybean paste, perilla, salt, and the like.

The processing conditions described above will be described in more detail as follows.

First of all, wild mugwort has a difference in the composition and composition of the fibrous tissue depending on the harvesting time, so there must be some difference in the pretreatment of mugwort.

Therefore, in the first step, the mugwort collected around May is only about 2 minutes in the water containing salt and dextrin in the above ratio, mugwort collected in July-Aug, where the mugwort fibrous tissue is hard Boil in boiling water for about 10 minutes.

Here, the method of blanching by adding salt and dextrin is not known, and not only various components and aromas contained in mugwort are maintained to the maximum, but also do not lose color of mugwort, and thus have a remarkable effect.

That is, when the salt and dextrin is added to the bladder, the hard fiber tissue of the mugwort is relaxed and at the same time maintains its natural color even after the blanching. At this time, the salt containing about 3%, dextrin contained about 2% was most suitable.

In addition, cooling the poached mugwort in a cooling water at about 25 ° C. for about 10-20 minutes and naturally dehydrating it for about 30 minutes is intended to give a good feeling when eating while maintaining the appearance of the original fresh mugwort.

When dried and cut mugwort is dried, the best way to maintain the natural taste, aroma and color of fresh mugwort is by vacuum freeze drying. Although somewhat different depending on the raw materials, this method is also excellent in the resilience, it can be seen that it is the most suitable method for processing and use of ready-to-eat food. At this time, freeze-drying conditions of mugwort can be vacuum dried at -37 ℃ for 16-18 hours without preliminary freezing process.

Freeze-dried mugwort requires the mixing of various ingredients such as miso and perilla in order to taste traditional mugwort soup. At this time, the mixing ratio of ingredients is mugwort 3%, freeze-dried green onion 0.4%, onion 0.4%, carrot 0.3 %, Garlic powder 0.7%, sodium glutamate 0.4%, glucose 1.0%, miso powder 2.0%, perilla powder 1.2%, salt 1.4% was the best taste.

Mix them well and mix the appropriate amount of hot water (80-90 ° C). After about 1-2 minutes, you will get a taste of deliciously restored mugwort soup.

Hereinafter, the present invention will be described by way of examples.

Example 1

The mugwort collected around May is removed by washing foreign substances and washed thoroughly. After boiling for 2 minutes in boiling water with 60 g of salt and 40 g of dextrin added to 20 liters of water, it is cooled with running water (about 25 ° C) for about 30 minutes. Natural dehydration.

When the mature mugwort was dehydrated to some extent, it was cut to a size of about 2 × 2 cm, spread evenly on a plate, and dried for 16-18 hours at −37 ° C. in a freeze dryer without preliminary freezing.

Freeze-dried 3% dried wormwood 0.4%, onion 0.4%, carrot 0.3%, garlic powder 0.7%, sodium glutamate 0.4%, glucose 1.0%, miso powder 2.0%, perilla powder 1.2%, Sealed by mixing with 1.4% saline.

Example 2

The mugwort collected in July-August was washed clean by removing foreign substances, and boiled in boiling water with 60 g of salt and 40 g of dextrin added to 20 liters of water for about 10 minutes, and then cooled with running water (about 25 ° C) for about 30 minutes. Natural dehydration.

When the mature mugwort was dehydrated to some extent, it was cut to a size of about 2 × 2 Cm and spread evenly on a plate, and dried for 16-18 hours at −37 ° C. in a freeze dryer without preliminary freezing.

Freeze-dried 3% dried mugwort, 0.4% green onion, onion 0.4%, carrot 0.3%, garlic powder 0.7%, sodium glutamate 0.4%, glucose 1.0%, miso powder 2.0%, perilla powder 1.2%, salt Sealed by mixing with 1.4%.

As a result of mixing well the mugwort soup material prepared in Examples 1 and 2 with an appropriate amount of hot water (about 80-90 ° C.), it was possible to obtain a delicious mugwort soup that preserved all the original taste, form, color and aroma of mugwort .

Therefore, according to the method of the present invention, it is possible to obtain a new method for producing instant mugwort soup, which not only contains both the taste and the nutritional ingredients of mugwort but also preserves both the flavor and the color of the mugwort.

Claims (4)

The process of washing the mugwort collected from nature, and the washed fresh mugwort in boiling water with a small amount of salt and dextrin for about 2-10 minutes, and then cooling it with running water (about 25 ℃) for natural dehydration for a certain time. And, after cutting the moderately dehydrated mugwort to the appropriate size, evenly spread on a plate for drying, vacuum drying while freezing at -37 ℃ for 16-18 hours, and freeze-dried by using the freeze-dried mugwort as the main raw material Method for producing instant mugwort soup comprising the step of further mixing and sealing the onion, carrot, garlic, sodium glutamate, miso, perilla, salt, etc., cut to a suitable size. The method of claim 1, wherein the salt and dextrin in boiling water are contained in a ratio of about 3% and 2%, respectively. The method of claim 1, wherein the cooled mugwort is naturally dehydrated for about 30 minutes, cut into a size of 2 × 2 cm, and freeze-dried. According to claim 1, 3% freeze-dried mugwort, lyophilized green onion 0.4%, onion 0.4%, carrot 0.3%, garlic powder 0.7%, sodium glutamate 0.4%, glucose 1.0%, miso powder 2.0 Method for producing instant mugwort soup, characterized in that it is mixed with%, perilla powder 1.2%, salt 1.4%.