KR100355194B1 - Process for preparing meat stock for cold noodle - Google Patents

Abstract

PURPOSE: A process for preparing meat stock for cold noodle is provided, thereby producing meat stock for cold noodle which has a distinct taste and aroma and can be stored for a long time. CONSTITUTION: A process for preparing meat stock for cold noodle is characterized by adding 9 to 13% of white sugar, 9 to 13% of purified salt, 0.2 to 2% of sodium glutamic acid, 0.01 to 0.09% of sodium inosinic acid, 0.5 to 2% of glycine, 0.05 to 7% of sorbitol, 0.01 to 3% of xanthan gum, 0.5 to 5% of soy sauce, 6 to 17% of fructose corn syrup, 0.4 to 2% of beef shank extract, 5 to 15% of fermented vinegar, 0.1 to 35% of citric acid, 0.5 to 2% of alcohol and 0.01 to 1% of vitamin C into 40 to 50% of meat stock for cold noodle.

Description

Manufacturing method of cold noodles broth

The present invention relates to a manufacturing method of cold noodles broth having the unique taste and aroma of cold noodles broth and capable of long-term storage.

The cold noodle broth on the market has a strong artificial taste, and the distribution period is short within 15 to 30 days, so it is distributed in a frozen state, and is being ignored by consumers as the quality of the product is reduced along with the risk of contamination of the product. In particular, the same amount of US equivalent commonly used in cold noodle broth has a large quality difference in manufacturing and has a problem in preservation, which has become the biggest problem in manufacturing cold noodle broth.

Therefore, the present inventors have completed the present invention as a result of solving the above problems and finding a manufacturing method of the cold noodles broth that can be stored for a long time while maintaining the unique flavor of cold noodles broth.

The present invention is based on the total weight of the cold noodles broth 40 to 50% 5 to 13% per white, refined salt 9 to 13%, sodium glutamate 0.2 to 2%, sodium inosine 0.01 to 0.09%, glycine 0.05 to 2%, Sorbitol 0.05-7%, Xanthan Gum 0.01-3%, Soy sauce 0.5-5%, Liquid fructose 6-17%, Sand bone extract 0.4-2%, Brewed vinegar 5-15%, Citric acid 0.1-0.35%, Alcohol 0.5-2 %, Provides a method for producing cold noodles, characterized in that the mixture of vitamin C 0.01 to 1%.

Hereinafter, the manufacturing process of the present invention will be described in detail. The amount of material used herein is expressed in weight percent unless stated otherwise.

First Step: Selection of Raw Materials

-Beef meat or mud meat is cut to 1 ~ 2cm size in all directions and bleeding in double water for 30 minutes, then washed in running water to remove blood.

-Peel the garlic and clean it.

-Dried red pepper is used after cleaning the surface with gauze.

-Wash leek clean and cut into 5 ~ 10cm size.

-Ginger is sliced into 0.5cm size after washing with water.

-Wash radishes cleanly and slice into 0.5cm pieces.

Second Step: How to Make Soup

Boiled beef meat 12.24% for drinking water in a double-pot with agitator for 2.5 to 3 hours, then add 0.97% of leek, 6.06% of radish, 0.49% of garlic, 0.74% of ginger, 0.14% of dried red pepper, and lower it to 95 ℃. After heating for 30 minutes. After the heating is completed, the solids are filtered through 20 to 30 times to obtain a broth, and the temperature is lowered to 40 ° C. or lower and the oil is removed with 200Mesh.

Preparation of Cold Noodles in Third Process

Steam kettle with agitator 40-50%, 9-13% per white, refined salt 9-13%, sodium glutamate 0.2-2%, sodium inosine 0,01-0.09%, glycine 0.05-2% , Sorbitol 0.05-7%, Xanthan Gum 0.01-3%, Soy Sauce 0,05-5%, Liquid fructose 6-17%, Sand bone extract 0.4-2%, Brewed vinegar 5-15%, Citric acid 0.1-0.35%, Alcohol 0.5 to 2%, vitamin C 0.01 to 1% is added and heated at 80 ℃ for 30 minutes.

4th process: filling and sterilization process

The cold noodle broth heated and stirred in the third step is put into a ratt sterilizing pouch at 80 ° C., heat sealed, and sterilized for 30 minutes in hot water (85 ° C.). Cold noodles broth prepared by the above process can be stored at room temperature (30 ℃) for 5 months, and can be stored for 1 year in the case of refrigeration and freezing unless there is a change in impact and temperature. Mixing lime 8 with water for cold noodles broth 1 can be used as broth for traditional cold noodles.

The method of the present invention is described in more detail by the following examples. However, it should not be understood to limit the invention to the following examples.

Example 1

To prepare cold noodle broth, cut 1224g of beef into 1cm × 1cm size, bleed the meat into drinking water, heat it for 2 to 3 hours, clean water washed 19.7g, radish 60.6g, garlic 4.9g, ginger 7.4g, Add 1.4 g of red chilli pepper and heat it for 30 minutes at 95 ℃. Separate the solid and liquid. Prepared broth 445g, white sugar 9.74g, refined salt 12.36g, sodium glutamate 1.39g, sodium inosinate 0.09g, citric acid 0.19g, glycine 1.3g, solitol 2.78g, xanthan gum 0.28g, soy sauce 2.48g, liquid fructose 14.84g, Sand bone extract 1.84g, brewed vinegar 7.42g, ethanol 0.74g, vitamin C 0.04g in a double kettle (Steam Kettle), heat stirring, put in a retort aluminum pouch and heat-sealed and treated for 30 minutes in hot water (85 ℃).

Examples 2-6 are based on the composition ratio Table 1, and the other manufacturing method is the same as that of Example 1.

Table 1 Composition ratio of Example

Thirty professional sensory test agents irrelevant to product development for the products of Examples 1 to 6 manufactured as described above were tested for five-point palatability test (5: very good, 4: good, 3: normal, 2: poor). , 1: very bad) and the results are shown in Table 2.

Table 2 Sensory test results (average value of 5 scale scale preference)

#: There is no difference in level of 5% between item-specific examples

Referring to Table 2, the palatability test results in the composition ratio range of Examples 1 to 6 indicate 3.5 or more in all items.

Table 3 Chromaticity change during storage

In the experiment of Table 3, each sample was diluted 1: 7 and color change was measured by COLOR AND COLOR DIFFERENCE METER MODEL TC-1500MC (TOKYO DENSMKU CO., LTD.). When the chromaticity change during storage for 6 months of the product manufactured according to Examples 1 to 6 shows a color change after 5 months, there is no significant difference in sensory sensitivity. Based on these results, it can be stored at room temperature for 5 months, and it can also be stored for 1 year when refrigerated and frozen.

Table 4 Quality Changes during Storage

In order to measure the sensory change during storage for 6 months of the product prepared according to Examples 1 to 6, a refrigerated sample was used as a control, and the sensory test was performed for each example. Samples used for sensory evaluation were stored at 30 ° C RH 80%, using 5-point symbolic schematic method (5 points: very good, 4: good, 3 points: normal, 2 points: poor, 1 point: very bad). The results are shown in Table 4.

As a result of sensory evaluation of the quality of the storage samples of Examples 1 to 6, there was no difference in 5% significance level until 5 months, and after 5 months there was no significant difference in sensuality, but the color change was remarkable. It can be estimated that the product prepared according to the method of the present invention in consideration of stability can be stored for 5 months at room temperature.

Claims (1)

40 to 50% broth, 9 to 13% per white sugar, 9 to 13% refined salt, 0.2 to 2% sodium glutamate, 0.01 to 0.09% sodium inosinate, 0.5 to 2% glycine, sorbol 0.05 To 7%, xanthan gum 0.01 to 3%, soy sauce 0.5 to 5%, liquid fructose 6 to 17%, sand bone extract 0.4 to 2%, brewed vinegar 5 to 15%, citric acid 0.1 to 35%, alcohol 0.5 to 2% and Method for producing cold noodles broth characterized by mixing the vitamin C 0.01 to 1%.