KR100322211B1 - Soup composition using yam as main ingredient - Google Patents
Soup composition using yam as main ingredient Download PDFInfo
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- KR100322211B1 KR100322211B1 KR1019950000688A KR19950000688A KR100322211B1 KR 100322211 B1 KR100322211 B1 KR 100322211B1 KR 1019950000688 A KR1019950000688 A KR 1019950000688A KR 19950000688 A KR19950000688 A KR 19950000688A KR 100322211 B1 KR100322211 B1 KR 100322211B1
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- powder
- wheat flour
- extract
- yam
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- 239000000203 mixture Substances 0.000 title claims abstract description 15
- 235000014347 soups Nutrition 0.000 title abstract description 6
- 239000002075 main ingredient Substances 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 15
- 239000006071 cream Substances 0.000 claims abstract description 14
- 235000014121 butter Nutrition 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013310 margarine Nutrition 0.000 claims abstract description 5
- 239000003264 margarine Substances 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 8
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 8
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 8
- 235000009120 camo Nutrition 0.000 claims description 8
- 235000005607 chanvre indien Nutrition 0.000 claims description 8
- 239000011487 hemp Substances 0.000 claims description 8
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 235000019482 Palm oil Nutrition 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 239000010977 jade Substances 0.000 claims description 5
- 239000002540 palm oil Substances 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 241001070941 Castanea Species 0.000 claims description 4
- 235000014036 Castanea Nutrition 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 4
- 239000004375 Dextrin Substances 0.000 claims description 4
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 4
- 235000019503 curry powder Nutrition 0.000 claims description 4
- 235000019425 dextrin Nutrition 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000003760 tallow Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 208000008035 Back Pain Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003129 oil well Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 마를 주제로 하고, 소맥분, 유제품 등을 혼합하여, 물을 붓거나 조리하여 먹을 수 있도록 한 마스프의 조성물에 관한 것이다.The present invention relates to a composition of masf, which is made of hemp, mixed with wheat flour, dairy products and the like so that it can be poured or cooked and eaten.
마는 뿌리를 주로 식용으로 하며 그 뿌리를 산약이라고도 한다.The root is mainly edible, and the root is also called as a medicine.
마는 강장제로서 효과가 있으며, 유정, 몽설, 대하, 요통, 설사에 효과가 있어서 한약재로 쓰이기도 하나 일반에 널리 식용으로 사용되진 못하고 있다.It is effective as a tonic, and is effective in oil wells, mongsul, lobster, back pain, and diarrhea, but it is also used as a herbal medicine, but it is not widely used for food in general.
또한 마를 가공한 식품도 거의 없는 실정이나, 다만 근래에 건강소재로서 관심이 높아지면서 물을 부어 마시는 차의 형태로 가공되거나, 농축하여 보약처럼 먹는 농축액상제품 정도가 시중에서 소량 판매되고 있는 실정이다.In addition, there are very few foods processed with hemp, but recently, as interest in health materials increases, there is a small amount of concentrated liquid products that are processed in the form of tea, which is poured with water, or concentrated and eaten as medicine. .
따라서 본 발명자들은 삼국시대 이전부터 먹어온 유래깊은 식품인 마를 주제로 하여 보다 일반화되고, 현대감각에 맞는 가공식품으로 만들고자 전통이미지의 마와 서양식 스프를 결합시킨 마스프를 발명하게 되었다.Therefore, the present inventors have invented the masf, which combines the traditional image of hemp and western soup, to make a processed food suitable for a more general and modern sense, with the theme of a deep-derived food that has been eaten since the Three Kingdoms era.
본 발명에 따른 마스프는 마분말 3∼20중량%, 마엑기스 0.1∼3중량%를 포함하며, 그외에 가공소맥분 15∼60중량%, 분말크림 2∼12중량%, 포도당 3∼10중량%, 버터 2∼12중량%, 마아가린 1∼10중량%, 생크림 2∼12중량%와 식물유지 1∼6중량%,식염 3∼9중량%, 설탕 4∼10중량%, 덱스트린 1∼5중량%, 건양파 0.1∼4중량%를 포함하는 것을 특징으로 한다.Masf according to the present invention comprises 3 to 20% by weight of powder, 0.1 to 3% by weight of extract, in addition to 15 to 60% by weight processed wheat flour, 2 to 12% by weight cream, 3 to 10% by weight glucose , 2-12% butter, 1-10% margarine, 2-12% fresh cream and 1-6% vegetable oil, 3-9% salt, 4-10% sugar, 1-5% dextrin , Characterized in that it comprises 0.1 to 4% by weight of dried onions.
본 발명에서 사용되는 마엑기스는 마를 분쇄한 후, 물과 함께 가열하고 추출한 다음 여과, 농축한 것을 말하며, 이때 당귀, 감초 등을 마와 함께 분쇄하여 가열추출할 수도 있다.Ma extract used in the present invention, after grinding the hemp, heated and extracted with water, then filtered, concentrated means, wherein the Angelica, licorice, etc. may be pulverized with hemp and heat extraction.
본 발명에서 사용되는 가공소맥분이란 소맥분, 옥분 및 옥수수전분의 혼합물에 팜유나 버터를 첨가하여 함께 볶은 것을 말한다.Processed wheat flour used in the present invention refers to roasted together by adding palm oil or butter to a mixture of wheat flour, jade flour and corn starch.
본 발명에서 마분말의 함량은 3중량% 이하일 경우에는 마스프로서의 향이나 맛 및 효과를 기대할 수 없고, 20중량% 이상일 경우에는 전체적인 기호도가 떨어질 수 있으므로, 3∼20중량%가 바람직하다.In the present invention, when the content of the powder is 3% by weight or less, the flavor, taste and effect as a masf cannot be expected, and when the content of the powder is 20% by weight or more, the overall degree of preference may fall, so 3 to 20% by weight is preferable.
본 발명의 마스프조성물은 상기 성분들 이외에 효모엑기스분말, 쇠고기엑기스, 우지 등을 포함할 수 있으며, 이때 효모엑기스분말, 쇠고기엑기스 등은 당업계에서 범용적으로 사용되는 원료를 말한다.Masf composition of the present invention may include yeast extract powder, beef extract, Uji, etc. in addition to the above components, wherein the yeast extract powder, beef extract and the like refers to raw materials used in the art in general.
또한 본 발명의 마스프조성물은 기호에 따라 카레분말, 밤가루, 율무가루, 감자분말, 씨가 제거된 건조대추 및 건조보리등을 더 포함할 수도 있으며, 이들의 첨가량은 원하는 스프의 향 및 맛에 따라 적절히 선택, 조정될 수 있을 것이다.In addition, the masf composition of the present invention may further include curry powder, chestnut powder, yulmu powder, potato powder, dried jujube and dried barley, etc. according to the taste, the amount of these added to the flavor and taste of the desired soup It may be selected and adjusted accordingly.
본 발명에 따른 마스프조성물의 바람직한 조성의 일실시예는, 상술한 가공소맥분 15∼60중량%, 포도당 3∼10중량%, 분말크림 2∼12중량%, 마아가린 1∼10중량%, 버터 2∼12중량%, 생크림 2∼12중량%, 식물유지 1∼6중량%, 설탕 4∼10중량%, 소금 3∼9중량%, 덱스트린 1∼5중량%, 건양파 0.1∼4중량%, 마분말 3∼20중량%, 마엑기스 0.1∼3중량%, 효모엑기스 0.1∼5중량%, 카레분말 0.1∼3중량%, 쇠고기엑기스 0.1∼2중량%, 우지 0.1∼3중량%, 밤가루 1∼4중량%, 율무가루 1∼4중량%, 감자분말 1∼4중량%, 대추 0.1∼3중량%, 보리 1∼8중량%로 이루어진다.One embodiment of the preferred composition of the mast composition according to the present invention, 15 to 60% by weight of the above-mentioned processed wheat flour, 3 to 10% by weight of glucose, 2 to 12% by weight of powder cream, 1 to 10% by weight of margarine, butter 2 ~ 12% by weight, fresh cream 2-12%, vegetable oil 1-6%, sugar 4-10%, salt 3-9%, dextrin 1-5%, dried onion 0.1-4%, hemp 3 to 20% by weight of powder, 0.1 to 3% by weight of extract, 0.1 to 5% by weight of yeast extract, 0.1 to 3% by weight of curry powder, 0.1 to 2% by weight of beef extract, 0.1 to 3% by weight of beef tallow, 1 to 1 chestnut powder It consists of 4 weight%, 1-4 weight% of pulverum powder, 1-4 weight% of potato powder, 0.1-3 weight% of jujube, and 1-8 weight% of barley.
이하 본 발명의 제조공정을 설명한다.Hereinafter, the manufacturing process of the present invention will be described.
제 1 공정 - 가공소맥분 제조공정Process 1-Processed Wheat Flour Manufacturing Process
소맥분, 옥분, 옥수수전분, 팜유, 버터를 잘 혼합하여 130∼190℃에서 0.5∼2시간동안 잘 저어주면서 볶는다.Mix wheat flour, jade flour, corn starch, palm oil and butter well and stir at 130-190 ℃ for 0.5-2 hours.
제 2 공정 - 마엑기스 제조공정2nd process-Ma extract manufacturing process
마, 당귀, 감초를 잘 손질하여 분쇄한 후, 물과 함께 100∼130℃에서 6∼9시간 가열 추출한 다음 여과농축한다.Hemp, Angelica, and licorice are well trimmed and pulverized. The mixture is extracted with heat at 100-130 ° C. for 6-9 hours with water, and then concentrated by filtration.
제 3 공정 - 혼합 및 건조공정Third Process-Mixing and Drying Process
제1공정에서 제조한 가공소맥분과 분말크림, 포도당, 설탕, 버터, 생크림, 식물성유지, 소금, 마분말, 제2공정에서 제조한 마엑기스 등을 혼합하고 건조하여 제품을 완성한다.Processed wheat flour prepared in the first step, powder cream, glucose, sugar, butter, fresh cream, vegetable oil, salt, powder, ma extract prepared in the second step and mixed and dried to complete the product.
이하 실시예를 들어 본 발명을 구체적으로 설명한다.The present invention will be described in detail with reference to the following Examples.
실시예 1Example 1
(1) 가공소맥분 제조(1) Manufacture of processed wheat flour
소맥분 70중량%, 옥분 10중량%, 옥수수전분 5중량%, 팜유 7중량%, 버터 8중량%를 잘 혼합하여 가열솥에 넣고 160℃에서 1시간 30분동안 잘 저어주면서 볶았다.70% by weight of wheat flour, 10% by weight of jade, 5% by weight of corn starch, 7% by weight of palm oil, and 8% by weight of butter were mixed well and roasted while stirring well for 1 hour 30 minutes at 160 ℃.
이때 소맥분, 옥분, 옥수수전분을 먼저 볶다가 1시간 뒤에 팜유와 버터를 넣고 30분동안 함께 볶았다.At this time, the wheat flour, jade flour and corn starch were first fried, and after 1 hour, palm oil and butter were added and roasted together for 30 minutes.
(2) 마엑기스 제조공정(2) Ma extract manufacturing process
마 80중량%, 당귀 10중량%, 감초 10중량%를 잘 손질하여 입자의 크기가 3㎝ 이하가 되도록 분쇄하였다.80% by weight of hemp, 10% by weight of Angelica and 10% by weight of licorice were well trimmed and pulverized so that the particle size was 3 cm or less.
이들 혼합물 중량의 10배가 되는 물과 함께 가열솥에 넣어 120℃에서 8시간 가열추출하고, 여과 ·농축하여 고형분 함량이 50%가 되도록 하였다.The mixture was placed in a heating cooker with water 10 times the weight of the mixture, heated and extracted at 120 ° C. for 8 hours, filtered and concentrated to obtain a solid content of 50%.
(3) 혼합 및 건조공정(3) mixing and drying process
제1공정에서 제조한 가공소맥분 42중량%, 포도당 5중량%, 분말크림 6중량%, 마아가린 2중량%, 버터 2중량%, 생크림 2중량%, 식물유지 3중량%, 설탕 4중량%, 소금 5중량%, 덱스트린 1중량%, 건양파 0.5중량%, 마분말 12중량%, 효모엑기스분말 0.2중량%, 카레분말 0.1중량%, 쇠고기엑기스 0.1중량%, 우지 0.1중량%, 밤가루 1중량%, 감자분말 2중량%, 제2공정에서 제조한 마엑기스 4중량%, 대추 1중량%, 보리 4중량%, 율무가루 1중량%를 균일하게 혼합하고 건조하여 마스프를 완성하였다.42% by weight of the processed wheat flour prepared in the first step, 5% by weight of glucose, 6% by weight of powdered cream, 2% by weight of margarine, 2% by weight of butter, 2% by weight of fresh cream, 3% by weight of sugar, 4% by weight of sugar, salt 5% by weight, 1% by weight dextrin, 0.5% by weight dried onion, 12% by weight powder, yeast extract powder 0.2% by weight, curry powder 0.1% by weight, beef extract 0.1% by weight, beef tallow 0.1% by weight, chestnut powder 1% by weight , 2% by weight of potato powder, 4% by weight of ma extract prepared in the second step, 1% by weight of jujube, 4% by weight of barley, 1% by weight of yulmu powder was uniformly mixed and dried to complete the mast.
실시예 2Example 2
실시예 1의 혼합 및 건조공정에서 가공소맥분율 20중량%, 분말크림을 10중량%, 버터를 8중량%, 생크림을 7중량%, 식물유지를 1중량%, 보리를 2중량%, 소금을 4중량%, 포도당을 3중량%, 마분말을 29중량%로 하였고, 기타는 실시예 1과 동일하게 하였다.In the mixing and drying process of Example 1, 20% by weight processed wheat flour, 10% by weight powder cream, 8% by weight butter, 7% by weight fresh cream, 1% by weight vegetable fat, 2% by weight barley, salt 4% by weight, 3% by weight of glucose, 29% by weight of powder, and the others were the same as in Example 1.
실시예 3Example 3
실시예 1의 혼합 및 건조공정에서 포도당을 5중량%, 분말크림을 6중량%, 가공소맥분을 42중량%, 마엑기스를 4중량%, 설탕을 4중량%, 소금을 5중량%, 보리 4중량%, 마분말 12중량%로 하였고, 기타는 실시예 1과 동일하게 하였다.5% by weight of glucose, 6% by weight of powdered cream, 42% by weight of processed wheat flour, 4% by weight of ma extract, 4% by weight of sugar, 5% by weight of salt, barley 4 Weight%, powder 12% by weight, and others were the same as in Example 1.
[관능검사][Sensory test]
상기 실시예에서 제조한 마스프에 대하여 30, 40대 직장인 40명을 대상으로 5점 척도법으로 관능검사를 실시하였으며, 그 결과는 표 1과 같다.For the Masf prepared in the above example, a sensory test was carried out on a five-point scale method for 40 workers in their 30s and 40s, and the results are shown in Table 1.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019950000688A KR100322211B1 (en) | 1995-01-17 | 1995-01-17 | Soup composition using yam as main ingredient |
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| KR1019950000688A KR100322211B1 (en) | 1995-01-17 | 1995-01-17 | Soup composition using yam as main ingredient |
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| Publication Number | Publication Date |
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| KR100322211B1 true KR100322211B1 (en) | 2002-06-20 |
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