KR100504708B1 - Method of making liquid soup composition - Google Patents
Method of making liquid soup composition Download PDFInfo
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- KR100504708B1 KR100504708B1 KR10-2003-0002287A KR20030002287A KR100504708B1 KR 100504708 B1 KR100504708 B1 KR 100504708B1 KR 20030002287 A KR20030002287 A KR 20030002287A KR 100504708 B1 KR100504708 B1 KR 100504708B1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01R—MEASURING ELECTRIC VARIABLES; MEASURING MAGNETIC VARIABLES
- G01R1/00—Details of instruments or arrangements of the types included in groups G01R5/00 - G01R13/00 and G01R31/00
- G01R1/02—General constructional details
- G01R1/04—Housings; Supporting members; Arrangements of terminals
- G01R1/0408—Test fixtures or contact fields; Connectors or connecting adaptors; Test clips; Test sockets
- G01R1/0433—Sockets for IC's or transistors
- G01R1/0483—Sockets for un-leaded IC's having matrix type contact fields, e.g. BGA or PGA devices; Sockets for unpackaged, naked chips
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01R—MEASURING ELECTRIC VARIABLES; MEASURING MAGNETIC VARIABLES
- G01R31/00—Arrangements for testing electric properties; Arrangements for locating electric faults; Arrangements for electrical testing characterised by what is being tested not provided for elsewhere
- G01R31/28—Testing of electronic circuits, e.g. by signal tracer
- G01R31/2851—Testing of integrated circuits [IC]
- G01R31/2855—Environmental, reliability or burn-in testing
- G01R31/286—External aspects, e.g. related to chambers, contacting devices or handlers
- G01R31/2863—Contacting devices, e.g. sockets, burn-in boards or mounting fixtures
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- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05K—PRINTED CIRCUITS; CASINGS OR CONSTRUCTIONAL DETAILS OF ELECTRIC APPARATUS; MANUFACTURE OF ASSEMBLAGES OF ELECTRICAL COMPONENTS
- H05K7/00—Constructional details common to different types of electric apparatus
- H05K7/02—Arrangements of circuit components or wiring on supporting structure
- H05K7/10—Plug-in assemblages of components, e.g. IC sockets
- H05K7/1053—Plug-in assemblages of components, e.g. IC sockets having interior leads
- H05K7/1061—Plug-in assemblages of components, e.g. IC sockets having interior leads co-operating by abutting
- H05K7/1069—Plug-in assemblages of components, e.g. IC sockets having interior leads co-operating by abutting with spring contact pieces
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Abstract
본 발명은 우유, 생크림, 버터를 주요 성분으로 하며 생야채와 생곡류를 포함한 액상 스프에 관한 것으로, 전통적인 방법으로 조리되는 액상 스프와 달리 전분의 함량을 최소화하여 액상 상태에서 유동성을 개선하였으며 생야채와 생곡류를 사용하여 분말 스프에 비해 조직감과 풍미가 우수한 것을 특징으로 한 즉석 음용 가능한 액상 스프 조성물의 제조방법에 관한 것이다. The present invention relates to a liquid soup containing milk, fresh cream, butter, and raw vegetables and raw cereals, unlike liquid soups prepared by conventional methods, by improving the fluidity in the liquid state by minimizing the content of starch, raw vegetables and raw vegetables It relates to a method for producing an instant drinkable liquid soup composition, characterized in that the texture and flavor is superior to the powder soup using cereals.
Description
최근에 즉석 분말 스프에 대한 수요가 사용의 간편함으로 인하여 지속적으로 증가하고 있다. 즉석 분말 스프는 분말 형태로 보존되기 때문에 저장성이 우수한 장점을 가지고 있다. 그러나 분말 스프내에 함유된 야채 성분 및 향신료는 건조 단계 또는 저장 동안에 고유의 향이 열화되므로, 일반적으로 조리한 액상 스프의 물성과 기호성에 비해 상품 가치가 감소한다. 또한 분말 스프의 경우 야채 성분이 동결 건조되어 있으므로 신선도 역시 감소한다. Recently, the demand for instant powder soups continues to increase due to the ease of use. Instant powder soup has the advantage of excellent shelf life because it is preserved in powder form. However, the vegetable ingredients and spices contained in the powdered soup deteriorate inherent aroma during the drying step or during storage, so that the commodity value is generally reduced compared to the physical properties and palatability of the cooked liquid soup. In the case of powdered soup, the freshness is also reduced since the vegetable ingredients are freeze-dried.
본 발명은 상기와 같은 문제점을 해소하기 위하여 우유를 주요 성분으로 하며 생야채 다이스를 포함한 액상 스프 조성물에 관한 것으로, 우유의 풍미를 살리면서 분말 스프에 비해 물성 및 기호성이 우수하며, 전통적으로 조리한 액상 스프와 달리 유동성, 저장성 및 기호성이 우수한 것을 특징으로 하며 사용자가 바로 이용할 수 있는 액상 스프 조성물을 제공함에 있다. The present invention relates to a liquid soup composition containing milk as a main ingredient in order to solve the problems described above, including raw vegetable dice, excellent physical properties and palatability compared to powder soup while maintaining the flavor of milk, traditionally prepared liquid Unlike soup, it is characterized by excellent fluidity, shelf life and palatability, and provides a liquid soup composition that can be used immediately by a user.
상기 목적을 달성하기 위하여 본 발명은 주재료인 우유와 생크림, 버터에 보조재료로서 옥수수분말, 중력분, 정제염, 설탕, 사골엑기스, 생야채와 생곡물, 향신료를 포함하며, 이때 생야채와 생곡물로서 옥수수, 감자, 샐러리, 양파, 파 등을 포함한다.본 발명에 따르면, 주원료로서 유성분이 20 내지 30 중량%의 비율로 배합되며, 부원료로서 생야채와 생곡물, 향신료, 양념류, 영양강화제, 유화제 및 안정제를 정제수와 함께 혼합 가열하는 공정으로 이루어지는 것을 특징으로 하는 액상 스프 조성물의 제조방법이 제공된다.상기 생야채와 생곡물은, 홀옥수수, 감자, 샐러리, 브로콜리, 양파, 파, 양배추, 당근, 파슬리, 참깨, 우엉, 마늘로 된 군 중에서 선택된 1종 이상으로 이루어지는 것이 바람직하다.상기 유성분은, 우유, 생크림 및 버터로 된 군 중에서 선택된 1종 이상으로 이루어지는 것이 바람직하다.상기 유화제는 자당지방산에스테르인 것이 바람직하다.상기 안정제는 크산탄검인 것이 바람직하다.In order to achieve the above object, the present invention includes corn powder, gravity powder, refined salt, sugar, bone bone extract, raw vegetables and grains, spices as auxiliary ingredients in milk, fresh cream and butter, wherein the raw vegetables and corn as corns, Potatoes, celery, onions, green onions, etc. According to the present invention, as a main ingredient, the oil component is blended in a proportion of 20 to 30% by weight, and as raw materials, raw vegetables and raw grains, spices, spices, nutrients, emulsifiers and stabilizers are included. There is provided a process for producing a liquid soup composition comprising a step of mixing and heating with purified water. The raw vegetables and the grains are whole corn, potatoes, celery, broccoli, onions, green onions, cabbage, carrots, parsley, and sesame seeds. It is preferable that it consists of at least one selected from the group consisting of burdock and garlic. A is composed of at least one are preferred. The emulsifier is preferably a sucrose fatty acid ester. The stabilizer is preferably xanthan gum.
이하 본 발명의 일실시예를 들어 좀 더 구체화하면 다음과 같다. 단, 아래 실시예는 본 발명을 예시하는 것일 뿐, 본 발명을 한정하는 것은 아니다.Hereinafter, an embodiment of the present invention will be described in more detail. However, the following examples are only for exemplifying the present invention and do not limit the present invention.
(실시예 1)(Example 1)
1) 생야채 성분은 청정 수세하여 다이싱하는 쵸핑(chopping) 단계를 가진다. 이 때 생야채와 생곡물로서 홀옥수수, 감자, 샐러리, 양파, 파 등을 구성 요소로 한다.1) The raw vegetable ingredient has a chopping step of clean water washing and dicing. At this time, raw vegetables and raw grains are composed of corn, potatoes, celery, onions, green onions, and the like.
상기 생야채와 생곡물은 쵸핑 단계 이전에 95℃에서 정제수에서 5분 동안 블랜칭한다. The raw vegetables and grains are blanched in purified water for 5 minutes at 95 ° C. before the chopping step.
2) 직화 쿠커(cooker)에 가공버터와 정제염을 계량하여 녹이는 가온 단계를 가진다. 2) It has a heating step to measure and melt processed butter and refined salt in a direct cooker.
3) 청정 수세하여 쵸핑된 생야채와 생곡물을 투입하여 95℃ 내지 98℃에서 5분 동안 배전 단계를 가진다.3) After washing with fresh water, chopped raw vegetables and grains are roasted for 5 minutes at 95 ° C to 98 ° C.
4) 배전 단계 후 중력분을 투입하여 완전히 균일하게 분산시킨다.4) After the distribution step, the gravity content is added and completely dispersed.
5) 생크림을 투입하여 3분 내지 5분 동안 95℃ 내지 98℃에서 고소한 맛이 나도록 배전한다.5) Add fresh cream and roast for 3 to 5 minutes at 95 ℃ to 98 ℃ to taste.
6) 상기 직화 쿠커에서 만들어진 재료를 대용량 간접 쿠커로 투입한다.6) The material produced in the direct cooker is introduced into a large capacity indirect cooker.
7) 액상의 향신료, 사골엑기스, 우유, 옥수수유를 계량하여 대용량 간접 쿠커에 투입하는 단계를 가진다.7) It measures liquid spices, bone extract, milk and corn oil and puts them into a large capacity indirect cooker.
8) 전체의 20 중량% 내지 30 중량%의 50℃ 내지 60℃의 정제수를 대용량 간접 쿠커에 투입한 후 옥수수분말, 혼합탈지분유, 분말의 향신료를 투입하여 분산시키는 단계를 가진다.8) 20 wt% to 30 wt% of purified water at 50 ° C. to 60 ° C. is added to a large capacity indirect cooker, followed by dispersing by adding corn powder, mixed skim milk powder and spices of powder.
9) 안정제를 50℃ 내지 60℃의 소량의 정제수에 수화시킨 후 투입하는 단계를 가진다.9) It has a step of hydrating the stabilizer in a small amount of purified water of 50 ℃ to 60 ℃.
10) 50℃ 내지 60℃의 정제수를 투입하여 표준화한다.10) Standardize by adding purified water at 50 ° C to 60 ° C.
11) 대용량 간접 쿠커를 가온하여 100℃에서 10분 동안 가열하는 단계를 가진다.11) warming a large indirect cooker and heating at 100 ° C. for 10 minutes.
12) 포장용기에 충진하는 단계를 가진다.12) Filling the packaging.
13) 내용물의 중량에 따라 121℃에서 5분 내지 20분간 멸균하는 단계를 가진다.13) sterilization for 5 to 20 minutes at 121 ℃ depending on the weight of the contents.
14) 10℃이하로 냉각하는 단계를 가진다.14) cooling to below 10 ° C.
이와 같은 제조 단계를 거쳐 액상 스프를 얻었으며, 그 배합비는 아래와 같다.Through this manufacturing step to obtain a liquid soup, the compounding ratio is as follows.
(비교예 1 내지 2)(Comparative Examples 1 and 2)
시판중인 분말 스프 2종을 사용법에 따라 액상으로 제조한다.Two commercially available powder soups are prepared in liquid form according to the usage.
1) 상기의 비교예 1 내지 2와 본 발명의 액상 스프 조성물을 캔 포장용기에 충진한다.1) The liquid soup composition of Comparative Examples 1 to 2 and the present invention is filled into a can packaging container.
2) 1일 숙성시킨다.2) 1 day aging
3) 80℃에서 5분 동안 중탕하여 가온한 후 4℃, 20℃, 37℃, 55℃의 각각의 온도에서 6시간 정치 후 10초 동안 흘러내린 중량을 계량한다.3) After warming by hot water at 80 ° C. for 5 minutes, the weight of the sample which has flowed for 10 seconds after weighing for 6 hours at 4 ° C., 20 ° C., 37 ° C. and 55 ° C. is measured.
이와 같은 유동성 실험을 통하여 얻은 결과를 표 2에 나타내었다.Table 2 shows the results obtained through the fluidity test.
상기 표 2에 나타낸 바와 같이, 본 발명에 따른 액상 스프 조성물로부터 제조된 액상 스프는 온도에 따른 유동성 실험 결과 물성이 가장 양호 하였으며, 이에 따라 조직감과 풍미가 우수하게 나타난 것을 알 수 있었다.As shown in Table 2, the liquid soup prepared from the liquid soup composition according to the present invention had the best physical properties as a result of the fluidity test according to the temperature, it was found that the texture and flavor was excellent.
상기 실시예 1과 비교예 1 내지 2를 통하여 제조한 액상 스프의 맛을 관능검사 요원 12명에게 판단하게 하여 그 결과를 7점 평점법으로 하여 합계를 표 3에 나타내었다.The taste of the liquid soup prepared through Example 1 and Comparative Examples 1 and 2 was judged by 12 sensory test personnel, and the results are shown in Table 3 using the 7-point scoring method.
* 평가 기준 * Evaluation standard
1 : 매우 나쁘다, 4 : 보통이다, 7 : 매우 좋다1: very bad, 4: normal, 7: very good
상기 표 3에 나타낸 바와 같이, 본 발명에 따른 액상 스프 조성물로부터 제조된 액상 스프는 관능검사 결과 그 맛이 전체적인 맛, 부드러운 맛, 고형물의 맛에서 모두 우수한 것을 알 수 있었다.As shown in Table 3, the liquid soup prepared from the liquid soup composition according to the present invention showed that the taste is excellent in the overall taste, soft taste, the taste of the solids.
본 발명의 방법에 의해 제조된 액상 스프 조성물은 우유, 생크림, 버터를 주요 성분으로 사용하여 부드러운 맛이 유지되도록 하였으며, 국내 유통중인 즉석 분말 스프의 단점인 전분의 최소 사용으로 액상 상태에서 유동성을 개선하였으며, 생야채와 생곡물을 사용하여 기존의 동결건조된 야채 성분보다 더욱 신선한 풍미의 액상 스프를 제공하는 효과가 있다. The liquid soup composition prepared by the method of the present invention uses milk, fresh cream, and butter as main ingredients to maintain a soft taste, and improves fluidity in a liquid state with minimal use of starch, which is a disadvantage of instant powder soup in Korea. Using raw vegetables and grains, there is an effect of providing a liquid soup of fresh flavor than conventional freeze-dried vegetable ingredients.
Claims (6)
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| KR20210088828A (en) | 2020-01-07 | 2021-07-15 | 학교법인연세대학교 | Manufacturing method of soybean milk soup composition for vegan, and the soybean milk soup obtained thereby |
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| KR101434828B1 (en) * | 2014-04-09 | 2014-08-26 | 주식회사프로컷 | A process for the preparation of soup containing mushroom and the mushroom soup prepared therefrom |
| KR101706724B1 (en) * | 2014-07-01 | 2017-02-14 | 최일남 | manufacturing method of broth sauce and cooking method sundae soup using the same |
| PL236808B1 (en) * | 2018-01-09 | 2021-02-22 | Bona Spolka Z Ograniczona Odpowiedzialnoscia | Seasoning sauce and method for producing it |
| KR102416553B1 (en) * | 2019-06-07 | 2022-07-04 | 최예인 | Manufacturing method of vegetable soup containing vegetable juice |
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| KR20210088828A (en) | 2020-01-07 | 2021-07-15 | 학교법인연세대학교 | Manufacturing method of soybean milk soup composition for vegan, and the soybean milk soup obtained thereby |
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