KR100676504B1 - Instant capsosiphon fulvescens broth and the manufacturing method thereof - Google Patents

Abstract

Provided is instant broth using capsosiphon fulvescens and oyster, which allows ones to enjoy capsosiphon fulvescens and oyster all the year round, and maintains a taste, flavor and appearance unique to capsosiphon fulvescens. The instant broth using capsosiphon fulvescens and oyster is obtained by the method comprising the steps of: forming coils of washed capsosiphon fulvescens and freeze-drying the coils in a freeze-drying system at -80 deg.C under 20 torr for 36 hours, freeze-drying oyster at -80 deg.C under 20 torr for 48 hours, cutting washed green onions into a length of 1 cm, and freeze-drying the green onions at -80 deg.C under 20 torr for 5 hours; forming powder seasoning by mixing anchovy powder, sea tangle powder, shrimp powder, freeze-dried oyster powder, garlic powder, onion powder, salt and the freeze-dried green onions; and packing the freeze-dried capsosiphon fulvescens and the powder seasoning individually in a moisture-proofing bag and then packaging both packs into one package.

Description

Instant Capsosiphon Broth and the Manufacturing Method Using It

The present invention relates to an instant broccoli soup and a manufacturing method thereof, and more particularly to a winter flavor food made by the processed food of instant soup that can be consumed all year round, which is difficult to consume year round It is to provide.

Maesengyi is greenish green, about 15cm in size, 2 ~ 5mm thick. The body is dark green, tubular or pressurized. It has no branches and is similar in appearance to the young objects of the intestinal blue but softer than this. It is a representative winter food that is the busiest winter food around February when young individuals appear in mid-November.

Maesengyi is mainly distributed on the south coast of Korea, and is a representative pollution-free food that is sensitive to environmental pollution, and its growth is reduced only by inverting seawater or inflow of pollutants from land, and especially melting even hydrochloric acid.

The color is black and the soup is light and soft and sweet and fragrant. In Korea's Namdo region, Mae-eok-gi is boiled and eaten with soup and other ingredients.

Maesengyi is a high-protein food containing five major nutrients. It contains a lot of moisture, protein, carbohydrates, and ash. In addition, it contains vitamins A and C and contains various inorganic salts such as iron, calcium, and iodine, which are effective in preventing skeletal formation and osteoporosis for the development of children, as well as hematopoietic function, which can prevent anemia. It is a good food.

Efficacy is that potassium content, which is effective in lowering cholesterol content, preventing hypertension, and discharging sodium ions, which is the onset factor of adult disease, can be expected to have a potassium physiological effect by ingestion of falcons. In the private sector, the effect of preventing and soothing stomach ulcers and duodenal ulcers is very good.

However, the general public in the inland is not familiar with the seaweed, "Maeilui", so there is little use of the applied food using it.

In this regard, the present invention is to provide a medicinal broth with the nutritional efficacy and flavor of the medicinal has a simple and easy to produce processed foods of instant soup.

To date, the development of food and food using maesanyi is as follows.

Republic of Korea Patent Publication No. 10-2005-109428 "Maeseng Inurungjitang and its manufacturing method" is to fry the seaweed with chopped garlic, dried shrimp, sesame oil, add water and boil, put boiled water and boil again and then seasoned liver with soy sauce and salt It relates to the finished Maesung Inurungjitang and its manufacturing method, which is boiled Maesungyi with Nurungji, which makes it easy to boil Maesung Inurungjitang at home, not in the form of processed food.

However, it is not easy for the general public in the inland area including Seoul to buy Maesui Yi and cook such Mae Yiguk as a typical winter food. There is a difficult problem to eat.

The use of the benefits of hangsaeng hangover to eliminate hangover, the Republic of Korea Patent Publication No. 10-2003-75099 "Preparation of anti-deodorant drink using extract of Maesin", Korea Patent Publication No. 10-2003-0079236 "Anti-hangover based on silk fibroin Production of beverages ”.

In addition, there is a production of green soup soup with raw material such as ginseng seaweed, which is Korean Patent No. 452877, "Method of manufacturing seaweed seaweed soup or seaweed soup", which is made in boiling water or other ingredients such as seaweed, shellfish, shrimp meat, etc. After mixing the seasoning and seasonings such as salt and boil the soup, and put it in a storage container made of vinyl or styrene resin is frozen or vacuum storage method consisting of gimuk or green soup.

This is also a boiled soup made with the same ginseng seaweed, but the liquid soup is frozen or vacuum packed, so the volume of the processed product is large and the distribution is not smooth. There is a hassle.

In addition, since the seaweed is boiled with soup and frozen, it is difficult to freeze the seaweed in a uniform distribution, and it is difficult to have its own aroma.

In addition, there is a problem that can not provide the nutritional efficacy and flavor that the falcons have.

Due to the above problems, it is difficult to ingest the winter food Maesungyi all year round, and also difficult to supply the people with excellent flavors Maesuiyi inland.

In addition, even if you buy the maesingi to cook haesinguk soup, the washing process is not only troublesome, but also entangled with each other is not easy to cook soup.

In order to solve the problems as described above, the present invention is to make a processed food that can be eaten all year round winter foods, in particular, produced by processed foods of instant soup using maesengyi and oysters, storage, storage, distribution In addition to convenience, not only in the home, but also outdoors, it is intended to manufacture instant soup that can feel the flavor of the falcon and oysters.

Therefore, there is no change in the shape of the falcons to find the conditions of lyophilization for the production of raptors and oysters in the form of instant soup, so that the appearance preference of the broth is not deteriorated when the instant broccoli is boiled and eaten.

In addition, since the use of the inland areas except Namdo due to the lack of awareness of the falconry has been decreasing, by increasing the availability of falcons by supplying the instant falconry of the present invention, the nutritional effects of the falcons will be used.

In addition, by using the oyster as a raw material in the manufacturing of the broth of the invention of the present invention, as well as to increase the taste of the broth, as well as winter food oysters to be eaten throughout the year through instant soup.

The present invention relates to an instant broccoli broth made from rapeseed and oyster as raw materials, and more particularly, to a year-round rapeseed, a typical winter food produced from November to February, mainly distributed on the south coast as brown seaweed. It relates to an instant broiler soup and a method of manufacturing the same so that it can be eaten in the form of processed food throughout.

Hereinafter, the configuration of the present invention in more detail.

1. Freeze drying of raw materials

The falcon which becomes the raw material of this invention freeze-drys an oyster and a scallion.

As mentioned earlier, Maesengyi is a seaweed of the seaweed family, and if you buy it as a raw material and boil the soup, there is no problem, but in order to produce it as a processed product of instant soup, there is no change in form of Maesin and its inherent aroma and taste It is most important to process it so that there is no deterioration.

If the shape change of the falcons, ie, freeze-dried falcons, is easily crumbly, the appearance of the broiled broth of the falcons is not neat, which causes a problem that the taste decreases.

In addition, as already mentioned Maesongyi, freeze-drying conditions that do not inhibit the Maesong has its own aroma and delicious taste should be applied.

Therefore, the present invention cleans every saeyiyi 200 ~ 300g each saree, and then lyophilized at -80 ℃, 20torr 36 hours in a conventional lyophilizer.

When lyophilized on the basis of the maesanyi 30-38g of maeyeoseo will be dried.

Freeze-drying below the temperature and pressure should take a long time to dry. Then, the dried falcons will be distorted over time, and the dried falcons will tend to break easily when boiled. The problem is that the apparent palatability of the station is poor. In addition, the scent of the falcons is reduced, making it inappropriate.

Freeze-drying above the temperature and pressure only results in waste of energy and is unnecessary because it does not affect the fragrance and physical properties of the falcon.

Freeze-drying time of 36 hours is suitable for lyophilization at the temperature and pressure to be a dry matter of instant soup.

Oysters are also lyophilized for 48 hours at -80 ℃ and 20torr in a freeze dryer.

Oysters are also lyophilized at the temperature, pressure and time for the same reason. However, oysters are more bulky than falcons and a suitable freeze-drying time of 48 hours is appropriate.

Remove the roots, peel, peel, wash, and cut at 1cm intervals and lyophilize for 5 hours under the same conditions as above.

Oyster used in the present invention is a very good food for growing children, recovery patients, the elderly, etc. due to the rich nutrients called "sea milk".

The most nutritious and delicious season is winter, when the amount of lipids, glycogen, and x-minutes increases, making it taste like milk. It is very low in calories but high in protein and glycogen and is an alkaline food rich in minerals and vitamins. Oysters have high taurine content, which controls both high and low blood pressure to normal and prevents blood clots.

Oysters are rich in minerals such as calcium, iron, phosphorus, copper, magnesium, iodine, and zinc, which can improve bone development, osteoporosis, anemia, and improve liver function. Zinc is the most abundant of fish and shellfish. As a favorite.

However, these oysters are also typical winter foods such as falcons, and there has not been a product that has been frozen and dried so that they can be eaten as soup. By applying it to the form of instant soup together with the falcons, it is possible to provide a falconing exotic with the flavor of the falcon and the oysters.

Oysters are also rich in nutrients, but they are virtually free of vitamin C.

2. Powder soup  Produce

When boiling instant broth soup, powdered soup for flavoring soup is prepared by mixing anchovy powder, kelp powder, shrimp powder, oyster powder, garlic powder, onion powder, salt and green onions.

Anchovy powder is made by removing dried organs of anchovies, rinsing with running water, draining water, and then fry the dried anchovies in a frying pan.

Kelp powder is made by baking kelp closely in a frying pan and then grinding it into a grinder like anchovy.

Shrimp and the lyophilized oyster are also ground in a grinder and finely pulverized.

Anchovy powder, kelp powder, shrimp powder, and oyster powder are not enough to limit the particle size because they are fine enough to not mess with the broth of everyday life.

Anchovy powder, kelp powder, shrimp powder, and oyster powder prepared by the above process are mixed with garlic powder, onion powder, salt, and lyophilized green onion, which are commercially available, to prepare powdered soup.

That is, 100 parts by weight of anchovy powder, 200 parts by weight of kelp powder, 200 parts by weight of shrimp powder, 200 parts by weight of oyster powder, 200 to 300 parts by weight of salt, 100 parts by weight of garlic powder, 50 parts by weight of onion powder, 50 parts of lyophilized leeks Powder parts are prepared by mixing parts by weight.

In the preparation of powdered soup, lyophilized oysters are not powdered as described above, and the lyophilized oysters are mixed with anchovy powder, kelp powder, shrimp powder, salt, garlic powder, onion powder, and lyophilized green onion. You may manufacture.

Then, the freeze-dried oysters are unwound by boiling water when boiling instant broccoli soup of the present invention to have the shape of the oysters.

3. Packing Process

Moisture-proof and powdered soup prepared by the above process is then moisture-packed and then packaged in a package.

At this time, the powdered soup is packed in 10 ~ 18g each so that the soup with 30 ~ 38g dried falcone to have excellent taste.

Through the above process, the instant food broth in the form of processed food using falcon and oysters is completed, which is distributed on the market so that consumers can easily boil and eat in boiling water at home or outdoors.

Currently, there are seaweed soups, broilers, and northern fish soups that are on the market.These menus are very limited, so they can be used in the form of instant soup by processing them with instant flavors with new flavor and nutritional value. In addition, it is possible to provide an instant country that meets the needs of diversified consumers.

After the description of the instant manufacturing method of instant imbiotic exotic of the present invention, the following examples and comparative examples are described in order to help more easily understand the present invention.

( Example  One)

1. Freeze drying of raw materials

The falcon which became the raw material of this invention lyophilized oyster and scallion.

After washing maegiyi 260g each made clean, freeze-dried for 36 hours at -80 ℃, 20torr in a freeze dryer. Lyophilization resulted in 35 g of pericarp dried.

Oysters were also lyophilized at -80 ° C and 20torr for 48 hours in the freeze dryer.

The scallions were removed from the roots, peeled and washed thoroughly, and then sliced at 1 cm intervals and lyophilized for 5 hours under the same conditions as above.

2. Powder soup  Produce

Anchovy powder, kelp powder, shrimp powder, oyster powder, salt, garlic powder, onion powder, the lyophilized green onion was mixed to prepare a powder soup of instant broth.

In other words, anchovy powder was made by rinsing dried anchovies without guts and draining them.

Kelp powder is also made by slicing kelp in a frying pan and then grinding it into a grinder like anchovy.

Shrimp and the frozen oyster were also ground in a grinder to finely powdered.

Anchovy powder, kelp powder, shrimp powder, oyster powder prepared by the above process was prepared by mixing garlic powder, onion powder, salt, and lyophilized green onions on the market.

In other words, anchovy powder 100g, kelp powder 200g, shrimp powder 200g, oyster powder 200g, salt 200g, garlic powder 100g, onion powder 50g, lyophilized green onion 50g was mixed to prepare a powder soup.

3. Packing Process

After freeze-drying the lyophilized mite and the powder soup through the process of 1, and then packaged in one package.

At this time, powder soup was packed in 13g each.

Boil 1L of water, and when the water boils, put a scoop of powdered soup and dried falcons for 5 minutes to eat.

( Example 2 )

1. Freeze drying of raw materials

The falcon which became the raw material of this invention lyophilized oyster and scallion.

After washing maegiyi 260g each made clean, freeze-dried for 36 hours at -80 ℃, 20torr in a freeze dryer. As a result of lyophilization, 35 g of persimmon became a dried product.

Oysters were also lyophilized at -80 ° C and 20torr for 48 hours in the freeze dryer.

The scallions were removed from the roots, peeled and washed thoroughly, and then sliced at 1 cm intervals and lyophilized for 5 hours under the same conditions.

2. Powder soup  Produce

Anchovy powder, kelp powder, shrimp powder, garlic powder, onion powder, and salt were mixed with the lyophilized oysters and green onions to prepare powder soup of instant broth.

In other words, anchovy powder was made by rinsing dried anchovies without guts and draining them.

Kelp powder was also pulverized by kelp baking in a frying pan. Shrimp powder was made by crushing dried shrimp into a grinder.

Anchovy powder, kelp powder, shrimp powder prepared by the above process was mixed with garlic powder, onion powder, salt, lyophilized oyster and green onion purchased in the market to prepare a powder soup.

The mixture was anchovy powder 100g, kelp powder 200g, shrimp powder 200g, salt 300g, garlic powder 100g, onion powder 50g, lyophilized green onion 50g, lyophilized oyster 200g to prepare a powder soup.

3. Packing Process

The lyophilized seaweed and powdered soup were respectively packed with moisture and then packaged into one package. At this time, the powdered soup was packed in 11g each to have an excellent preference when one of the myeongsigi boiled with saree.

The packed powder soup was put in 1L of water, and when the water boiled, the dried falcon was able to boil an instant rapeseed exotic soup simply by boiling for 5 minutes.

( Comparative example  One)

The same as in Example 1 was prepared for the perennial exotic, but the lyophilization conditions of the perennial was -40 ℃, 20torr to 36 hours.

As a result, the drying of the falcon was not enough, resulting in problems of storage, storage and distribution.

( Comparative example  2)

The same as in Example 1 was prepared for the haemulgi, except that the lyophilization conditions of the maemulyi lyophilized at -80 ℃, 20torr for 48 hours.

As a result, the drying of the falcons was severe, and when the dried falcons were restored in boiling water, there was a problem of not being easily released.

( Comparative example  3)

Produced in the same manner as in Example 1, except that the lyophilized condition of the maesoyyi dried -20 ℃, 20torr to dry to be suitable for producing instant soup. As a result, the drying time was 45 hours.

In the instant broccoli broth prepared through Comparative Example 3, the inherent aroma of the broccoli decreased when compared to Example 1 when boiled with instant broth.

( Comparative example  4)

Prepare the same as in Example 1, except for the broth powder of anchovy powder 200g, seaweed powder 200g, shrimp powder 200g, oyster powder 200g, salt 200g, garlic powder 100g, onion powder 50g, freeze-dried green onion It was packaged individually by 13g by 50g.

As a result, the smell of anchovy was much higher than that of Example 1, and the degree of preference was lowered.

( Comparative example  5)

Prepare the same as in Example 1, but with the mixed amount of powdered soup, anchovy powder 100g, kelp powder 200g, shrimp powder 200g, oyster powder 200g, salt 300g, garlic powder 200g, onion powder 50g, freeze-dried green onion It was packaged individually by 13g by 50g.

As a result, there was a lot of garlic flavor, and the soup of muddy soup became cloudy and was inappropriate.

( Comparative example  6)

Prepare the same as in Example 1, but the amount of powdered soup with anchovy powder 100g, kelp powder 200g, shrimp powder 200g, oyster powder 200g, salt 200g, garlic powder 100g, onion powder 100g, green onion 50g After the soup was prepared, 13 g each was individually packaged.

As a result, onions were found to be less sweet or palatable in the broth.

The present invention is freeze-dried to prevent the quality and flavor of oysters, winter foods and oysters, which are mainly distributed on the south coast of Korea, so as to prepare them as processed foods of instant soup to give nutritional efficacy and flavor It is now possible to provide an instant brooding exotic throughout the year.

In addition, the present invention is mixed with anchovy powder, kelp powder, oyster powder, shrimp powder, salt, garlic powder, onion powder, lyophilized green onion to make powder soup, and lyophilized falcon with boiling water can be boiled and eaten. This makes it easy to boil the broiled broth with the flavor of the broiler and oysters at home or outdoors without any preparation.

This could increase the availability of raptors by providing them with inland rapports that lack the awareness of rapports and provide them with flavor and nutritional benefits.

In addition, in the instant soup market, which provides only limited menus such as seaweed soup and northern fish soup, it is possible to provide instant broccoli soup that meets the diversified needs of consumers.

Claims (4)

In the method for producing instant soup, which is prepared by lyophilizing the raw material of the soup and packing powder soup with the flavor of the soup, After washing the falcons 200 ~ 300g each, freeze-dried at -80 ℃ and 20torr for 36 hours in lyophilizer, oysters were lyophilized for 48 hours at -80 ℃ and 20torr, and the washed leeks were cut into 1cm lengths. Freeze-drying of the raw material freeze-dried at -80 ° C and 20torr for 5 hours; Anchovy powder, kelp powder, shrimp powder, powdered oyster powdered oyster powder, garlic powder, onion powder, salt, powder soup manufacturing process for preparing powdered soup by mixing the lyophilized green onion; The method of manufacturing instant broccoli exotic using the maeyeonyi and oyster consisting of a packaging process for the moisture-proof packaging of the lyophilized maeyeonyi and powdered soup and packaging in one package According to claim 1, the powder soup manufacturing process anchovy powder 100 parts by weight, seaweed powder 200 parts by weight, shrimp powder 200 parts by weight, oyster powder 200 parts by weight, salt 200 ~ 300 parts by weight, garlic powder 100 parts by weight, onion powder 50 parts by weight, lyophilized green onions characterized in that the mixture of 50 parts by weight mixing method The method of claim 1, wherein the powdered soup in the packaging process is packed by 10 ~ 18g each, characterized in that for producing instant broth exotic using oyster and oyster Instant broccoli soup using oysters and oysters prepared according to claim 1