KR100506160B1 - Frozen black bean paste source and method for preparing the same - Google Patents

Abstract

The present invention relates to a frozen jjajang sauce and a method for manufacturing the same, and more specifically, to provide a sufficiently roasted sauce by adding the subsidiary materials except vegetables while coating and heating the chunjang with cooking oil; And a method of preparing a frozen-yave sauce, comprising: cooling the sauce to 10 ° C. or less, mixing the vegetables with the cooled sauce, and rapidly freezing the vegetable mixing sauce at −30 to −40 ° C. It relates to a frozen sauce sauce prepared by the method.

Jjajang sauce according to the present invention has the effect of maintaining the texture of vegetables to improve the taste and flavor of the jjajang.

Description

Frozen black bean paste source and method for preparing the same

The present invention relates to a frozen jjajang sauce and a method for manufacturing the same, and more particularly, in the manufacture of jjajang sauce roasted together the subsidiary materials except vegetables in the spring season, and then cooled and added to the vegetables, and then rapidly frozen The present invention relates to a frozen sauce and a method for producing the same which can suppress the deterioration of flavor due to the destruction of tissues and evaporation of water.

Recently, with the change of the social structure and the increase of the female working population due to the industrial development, the demand for instant food that is easy for everyone to cook is increasing. In the case of Jjajang, you can eat not only rice, but also noodles, and it is one of the foods enjoyed by all ages. Therefore, a lot of products that can be easily cooked and eat jjajang has been developed.

For example, in Korean Patent No. 0159530, 4-10% by weight of meat, 25-45% by weight of vegetables, 5-13.3% by weight of spring rolls, 3-8% by weight of wheat flour, 0.5-1.5% by weight of sugar, shortening 2-6 Disclosed is a ready-to-eat viscous composition comprising _{2 to} 8% by weight of seaweed extract and 0.05 to 0.2% by weight of CaCl ₂ or MgCl _{2 in} weight%, seasoning 0.5 to 1.5 weight%, drinking water 25 to 45 weight%. No. 97-03296 is a process of roasting 10% by weight of soybean paste, 6% by weight of red pepper paste, and 5% by weight of soybean flour with animal and vegetable oil at a temperature of about 60 to 100 ° C for 5 to 10 minutes based on the total weight of the sauce material (including water). And, after the pork, beef, seafood and potatoes in the primary composition is added a suitable amount of salt and water, pork bone extract, bovine bone extract for about 10 minutes and the pumpkin is added to the secondary composition 2 Heating for about 10 to 20 minutes with a tea and mixing the mixed starch into water; The composition discloses a method of producing jjajang source using a paste prepared by mixing a suitable amount of a sesame oil and garlic, sodium glutamate, sodium inosinate.

As described above, referring to FIG. 1, the conventional jjajang sauce is prepared by adding vegetables that have been sliced in the spring season during the preparation of the sauce, roasting them together, and then packaging and preparing them in a retorus sterilizer. As a result, the form and the tissue of the vegetable are destroyed, and furthermore, the form and the tissue of the vegetable are further destroyed at the time of packaging in the retoros sterilizer. In addition, when heat is applied to a boiling water or a microwave oven for restoration again in a state in which the form is destroyed at the time of manufacture, the vegetables have a further disadvantage that the texture is lowered.

In order to solve this drawback, Korean Patent No. 0182601 discloses onions at a constant temperature and time in a solution containing a constant concentration of salt in order to minimize the shape and texture destruction of vegetables during the preparation of instant soy sauce. Although it uses a method of poaching and mixing with a sauce, it also stirs the process of stir-frying the vegetables together with the spring rolls, and retort sterilization packaging at a high temperature, which not only destroys the form and tissue of the vegetables but also adjusts the pH. There are disadvantages such as the need for a separate solution.

Therefore, in the present invention, as a result of extensive research in order to solve the above-described problems, after cooking the raw materials except vegetables when cooking the jjajang sauce, and then, after cooling the sauce is added to the fine vegetables, it is rapidly frozen vegetables By reducing tissue damage and evaporation of water to maintain the flavor of the jajang when restored to boiling water or microwave oven, the present invention was completed based on this.

Accordingly, it is an object of the present invention to provide a method for producing a frozen jjajang sauce excellent in texture by maintaining the properties of vegetables.

It is another object of the present invention to provide a frozen sauce sauce prepared by the above method.

According to another aspect of the present invention, there is provided a method of preparing a frozen sauce, comprising: providing a sufficiently roasted sauce by adding a raw material other than vegetables while coating and heating the spring with edible oil; Cooling the sauce to 10 ° C. or less, mixing the vegetables with the cooled sauce, and rapidly freezing the vegetable mixing sauce at −30 to −40 ° C. FIG.

Another method of manufacturing the frozen sauce of the present invention for achieving the above object is a method of preparing a sauce, in which the coating and heating of the chunjangjang with cooking oil to add up to 10% by weight or less vegetables and subsidiary materials of the total amount of vegetables Providing a roasted sauce; Cooling the sauce to 10 ° C. or less, mixing the remaining vegetables with the cooled sauce, and rapidly freezing the vegetable blending sauce at −30 to −40 ° C. FIG.

Frozen caviar sauce of the present invention for achieving the above another object is prepared by the above method.

Hereinafter, the present invention will be described in more detail.

As mentioned above, the present invention relates to a frozen sauce sauce and a method for preparing the same.

In the present invention, in order to minimize the loss of vegetable tissue by heat and salt, such as the damage of vegetable tissue due to the heating of the sauce and the retorose packaging of high temperature during the manufacture of the existing sauce and the salinity of the vegetable during the thawing increases, After preparing vegetable sauce except for vegetables, the sauce is cooled, and then the vegetables are mixed and rapidly frozen at −30 to −40 ° C. to prepare the sauce of the present invention.

Figure 2 is a process diagram showing an embodiment of manufacturing a frozen jjajang sauce according to the present invention, when it is described with reference to, using the roasted in edible oil without using chunjang as it is, to remove the astringent taste, scent inherent incense . In this way, while coating the chunjang with cooking oil and heating, the ingredients (excluding pork, beef, poultry, etc.), seasonings, starch mixture, seasoning liquid, sugar, etc., except for vegetables, are added, and then thoroughly roasted to prepare a sauce.

The sauce is then rapidly cooled to 10 ° C. or lower, preferably 5 ° C. or lower, and mixed with the stripped, washed and cut vegetables. The sauce should be cooled to 10 ° C. or less to minimize tissue destruction of the vegetables by heat. The vegetables are at least one selected from the group consisting of onions, cabbage, zucchini, green onions, carrots, and potatoes, and preferably include onions.

Then, the vegetable-mixed jjajang sauce is sterilized by fast freezing at −30 to −40 ° C. instead of high temperature retorose sterilization packaging, and the quick freezing process may further preserve the texture of the vegetables. have.

On the other hand, according to the present invention, vegetables of 10% by weight or less of the total amount of vegetables used can be roasted by adding with the raw material while coating and heating with the chunjang cooking oil. And the remaining vegetables are added and mixed to the said cooled sauce like the above-mentioned process. In this case, since the taste and aroma of spring rolls are cut in a small amount of vegetables, the flavor can be improved. However, when the amount of the vegetable used exceeds 10% by weight, the overall appearance and texture of the vegetable tends to be inferior.

The prepared soy sauce can be distributed for a long time at about -20 ° C and can be heated with boiling water or microwave for about 5 minutes and eat with rice or noodles.

According to the present invention, the vegetables are sufficiently ripened when restored or thawed in boiling water or a microwave oven, but the vivid texture and appearance of the vegetables have a living effect.

Hereinafter, the present invention will be described in more detail with reference to the following Examples, but the scope of the present invention is not limited thereto.

Example 1

Fry 1% by weight of cooking oil and 12% by weight of Chunjang in a stir preheater at 160 ° C. When the seasoning is sufficiently fried, 8% by weight of pork, 1% by weight of vegetable seasoning oil, 3% by weight of corn starch, 4% by weight of pork extract, sugar, 2% by weight, 0.6% by weight of seasoning (miwon), 0.6% by weight of IMP %, GMP 0.6% by weight, purified water 27% by weight, hydrated 2% by weight and sesame oil 0.2% by weight and heated until the sauce boiled to prepare a primary source. After cooling the primary sauce to 5 ° C, 38% by weight of ingredients, such as washed, cut onions, zucchini, cabbage and green onions, finely chopped potatoes and carrots, were mixed with the cooled primary source and rapidly frozen at -35 ° C. I was.

Example 2

The same procedure was followed as in Example 1 except that 5% by weight of the vegetables were added during preparation of the primary sauce.

Comparative Example 1

① Preparation of Poached Onion

The sliced onions were poached under conditions of 70 ° C./20 minutes in a decay solution 1 adjusted to 0.5% by weight of calcium chloride, 2.0% by weight of salt, and pH 4.0, and then cooled in a cool water and dehydrated to prepare 20 kg of boiled onions.

② Preparation of Dried Ingredients

Stirred 2.5kg beef with 0.1kg cooking oil in a roaster (Roaster) preheated to 180 ℃ for 3 minutes to prepare roasted beef 1.8kg, and put 0.25kg of cooking oil in the stir-fry and reheated to 180 ℃. After that, 10kg of pre-cut potatoes were prepared and 9kg of roasted potatoes was prepared for 5 minutes. Separately, 2 kg of peas were prepared as described in the manufacturing process.

③ preparation of sauce

After putting 0.15kg of cooking oil in a separate stir-fryer and preheating it to 160 ℃, stir fry 3.75kg of cinnamon for 3 minutes to prepare stir-fried spring rolls. Next, only 7kg of 20kg of poached onion pretreated in the previous step was added and roasted for 5 minutes, followed by heating and stirring until the stir-fried spring rolls were mixed evenly.

When the onion and the chunjang are sufficiently mixed, add 4 kg of drinking water, heat until the sauce boils, add 1.5 kg of prepared soy sauce, 0.75 kg of seasoning (MSG) and 1.5 kg of sugar, and add modified starch (acetyl) to 5 kg of drinking water in advance. Adipic acid starch) 0.75kg and 1kg of flour mixed with 7kg of starch mixture was added and heated and stirred, the weight of the sauce was 24.5kg, the remaining 13kg of poached onion was added and mixed for 1 minute to complete the sauce .

④ Filling and Sterilization Process

7.0g of roasted beef, 36g of fried potatoes, 8g of peas and 149g of sauce were filled and sealed, and sterilized under conditions of 121 ° C./20 minutes in a retort sterilizer to complete the product.

Comparative Example 2

In Example 1, all the vegetables were added to prepare a primary sauce to prepare a sauce, and sterilized at 121 ° C./20 minutes in a retort sterilizer to complete the product.

The sauces prepared according to Examples 1 and 2 were recovered by thawing in boiling water for about 5 minutes, and the sauces prepared according to Comparative Examples 1 and 2 were restored for about 3 minutes in boiling water. Sensory test was performed on the restored soy sauce, and the results are shown in Table 1 below.

The sensory test was performed using a five-point scale (5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, 1 point: very poor). 50 men and women 20 to 35 years old) was determined by the overall average.

division Overall appearance Texture of vegetables Flavor of sauce Example 1 4.5 4.7 4.3 Example 2 4.3 4.5 4.5 Comparative Example 1 3.5 3.7 3.5 Comparative Example 2 2.8 2.3 2.6

As can be seen from the results of Table 1, the sauce prepared according to the present invention was confirmed that the texture of the vegetables after cooking is alive, the overall appearance is excellent and the flavor is excellent.

As described above, the frozen jjajang source of the present invention has the effect of further improving the flavor and taste of the jjajang by minimizing the tissue destruction and moisture evaporation of vegetables.

1 is a process chart showing a manufacturing process of a conventional sauce source (source),

Figure 2 is a process chart showing a manufacturing process of the frozen jjajang sauce according to an embodiment of the present invention.

Claims (4)

In the manufacturing method of the sauce Coating the chunjang with cooking oil and heating to add a subsidiary material including meat, seasoning, starch mixture, seasoning liquid and sugar except vegetables to provide a sufficiently roasted sauce; Cooling the source to 10 ° C. or less, Mixing the vegetables with the cooled sauce, and The method of producing a frozen sauce sauce, characterized in that it comprises the step of rapidly freezing the vegetable mixed sauce at -30 ~ -40 ℃. In the manufacturing method of the sauce Coating the chunjang with cooking oil and heating to add a subsidiary material comprising less than 10% by weight of vegetables and meat, seasonings, starch mixtures, seasonings, and sugars to provide a sufficiently roasted sauce; Cooling the source to 10 ° C. or less, Mixing the remaining vegetables with the cooled sauce, and The method of producing a frozen sauce sauce, characterized in that it comprises the step of rapidly freezing the vegetable mixed sauce at -30 ~ -40 ℃. The method of claim 1 or 2, wherein the vegetable is at least one selected from the group consisting of onions, leeks, cabbage, zucchini, carrots and potatoes. A frozen sauce sauce prepared by the method of claim 1.