KR101053520B1 - Method of producing lotus root gas - Google Patents

Method of producing lotus root gas Download PDF

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KR101053520B1
KR101053520B1 KR1020080068032A KR20080068032A KR101053520B1 KR 101053520 B1 KR101053520 B1 KR 101053520B1 KR 1020080068032 A KR1020080068032 A KR 1020080068032A KR 20080068032 A KR20080068032 A KR 20080068032A KR 101053520 B1 KR101053520 B1 KR 101053520B1
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South Korea
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mixture
lotus root
base
mixture base
gas
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KR1020080068032A
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Korean (ko)
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KR20100007405A (en
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김태완
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윤금희
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/105—Sweet potatoes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 연근이 함유하고 있는 비타민C 및 칼륨과 뮤신 및 탄닌 등의 인체에 유용한 성분을 체내에 쉽게 섭취하도록 하여 국민 건강증진에 이바지하기 위한 연근 가스에 관한 것으로, 더욱 상세하게는 연근을 주재료로 하여 연근 가스를 제조하기 위한 방법으로써 재료 혼합물의 분류를 제 1혼합물 베이스 및 제 2혼합물 베이스와 제 3혼합물 베이스 및 제 4혼합물 베이스로 구분하고 제 1혼합물 베이스에는 연근, 고구마, 양파, 느타리 버섯, 대두 단백, 당근의 혼합물로 구성되고 제 2혼합물 베이스에는 빵가루, 돈육의 혼합물로 구성되며 제 3혼합물 베이스에는 마늘, 숯불갈비 맛 시즈닝, L-글루타민 산, 후추, 정제염의 혼합물로 구성되고 제 4혼합물 베이스에는 콩 단백, 육수의 혼합물로 구성되도록 하여 각 혼합물 베이스별로 별도의 혼합방식으로 혼합한 후 제 1혼합물 베이스와 제 2혼합물 베이스 및 제 3혼합물 베이스를 먼저 1차로 혼합하여 1차 연근혼합조성물을 조성한 후 상기 1차 연근혼합조성물에 제 4혼합물 베이스를 추가로 투입하여 다시 재 혼합하는 방법으로 최종의 연근혼합조성물을 조성하여 여러 가지 형태의 연근 가스 제품모양으로 성형하여 -18℃이하에서 약 12시간 냉동보관 후 일정한 냉장온도로 냉장저장 및 출하를 실행함으로써 완료되는 연근 가스의 제조방법에 관한 것이다.The present invention relates to lotus root gas for contributing to the health of the public by easily ingesting useful components of the body such as vitamin C and potassium, mucin and tannin contained in lotus root, and more specifically, lotus root is the main ingredient. As a method for producing lotus root gas, the classification of the material mixture is divided into a first mixture base, a second mixture base, a third mixture base and a fourth mixture base, and the first mixture base includes lotus root, sweet potato, onion, oyster mushroom, It consists of a mixture of soy protein and carrot, and the second mixture base consists of a mixture of breadcrumbs and pork, and the third mixture base consists of garlic, charcoal ribs seasoning, L-glutamic acid, pepper, refined salt and a fourth mixture. The base is composed of a mixture of soy protein and broth, and mixed in a separate mixing method for each mixture base. Thereafter, the first mixture base, the second mixture base, and the third mixture base are first mixed to form a primary lotus root mixture composition, and then the fourth mixture base is additionally added to the primary lotus root mixture composition and then mixed again. The method of manufacturing lotus root gas completed by forming the final lotus root mixture composition into various forms of lotus root gas products and storing them for freezing at -18 ℃ for about 12 hours and then storing and shipping them at a constant refrigeration temperature. It is about.

연근 가스, 혼합물 베이스, 연근혼합조성물, 뮤신, 탄닌, 비타민, 칼륨.  Lotus root gas, mixture base, lotus root mixture composition, mucin, tannin, vitamin, potassium.

Description

연근 가스의 제조방법{METHOD FOR PREPARING LOTUS ROOT CUTLET}Method of manufacturing lotus root gas {METHOD FOR PREPARING LOTUS ROOT CUTLET}

본 발명은 연근이 함유하고 있는 비타민C 및 칼륨과 뮤신 및 탄닌 등의 인체에 유용한 성분을 체내에 쉽게 섭취하도록 하여 국민 건강증진에 이바지하기 위한 연근 가스에 관한 것으로, 현재 우리의 육류 위주의 식단에서 비롯되는 각종 성인병 특히 청소년들의 조기 성인병의 증가 추세에 따른 사회적 문제를 해결하기 위하여 야채위주의 식단조성 및 식생활습관의 개선을 통한 국민건강증진의 한 방안으로 비타민과 각종 미네랄 및 저칼로리의 식이섬유 등이 다량함유된 연근을 주재료로 하여 다른 부재료와 적정비율로 혼합하여 청소년들이나 일반인들이 가장 손쉽게 접할 수 있는 패스트푸드 음식에 적용하여 연근 가스를 제조한 후 제공함으로써 국민건강증진은 물론 연근재배농가의 소득증대에도 기여할 수 있는 연근 가스의 제조 방법에 관한 것이다.The present invention relates to lotus root gas for contributing to the health of the public by easily ingesting useful components of the body such as vitamin C and potassium, mucin and tannin, which are contained in lotus root, and currently in our meat-oriented diet. In order to solve the social problems caused by the increasing number of adult diseases, especially adolescents' early adult disease, vitamins, minerals, and low-calorie dietary fiber are one of the ways to promote public health by improving vegetable-oriented diet and improving dietary habits. Its main ingredient, which contains a lot of lotus root, is mixed with other subsidiary materials at an appropriate ratio and applied to fast food foods that are easily accessible to adolescents and the general public. Thing about manufacturing method of lotus root gas which can contribute The.

본 발명은 연근이 함유하고 있는 비타민C 및 칼륨과 뮤신 및 탄닌 등의 인체에 유용한 성분을 체내에 쉽게 섭취하도록 하여 국민 건강증진에 이바지하기 위한 연근 가스에 관한 것으로, 최근 들어서 식생활 문화가 채식 대비 육류소비의 증가가 뚜렷해 지는 추세로 인하여 일반인들 및 청소년들의 조기성인병 발병률이 높아 짐에따라서 거기에 따른 각종 사회적 의료비용이 증가하고 국민 들의 건강생활을 위협하는 요소로 대두 됨에 따라서 상기와 같은 문제점 들을 해소하기 위한 연근 가스의 제조방법에 관한 것이다.The present invention relates to lotus root gas for contributing to the health of the public by easily ingesting useful components of the body, such as vitamin C and potassium, mucin and tannin, which are contained in the lotus root. As the increase in consumption increases, the incidence of early adult disease among the general public and adolescents increases, and as a result, various social medical expenses increase and emerge as a threat to the health of the public. It relates to a method for producing lotus root gas.

본 발명은 상기와 같은 문제점들을 해소하기 위하여 비타민C 및 칼륨과 뮤신 및 탄닌 등의 인체에 유용한 성분을 함유하고 있는 연근을 주재료로 하여 연근 가스를 제조하여 제공하기 위한 방법으로써 재료 혼합물의 분류를 제 1혼합물 베이스 및 제 2혼합물 베이스와 제 3혼합물 베이스 및 제 4혼합물 베이스로 구분하고 제 1혼합물 베이스에는 연근, 고구마, 양파, 느타리 버섯, 대두 단백, 당근의 혼합물로 구성되고 제 2혼합물 베이스에는 빵가루, 돈육의 혼합물로 구성되며 제 3혼합물 베이스에는 마늘, 숯불갈비 맛 시즈닝, L-글루타민 산, 후추, 정제염의 혼합물로 구성되고 제 4혼합물 베이스에는 콩 단백, 육수의 혼합물로 구성되도록 하여 각 혼합물 베이스별로 별도의 혼합방식으로 혼합한 후 제 1혼합물 베이스와 제 2혼합물 베이스 및 제 3혼합물 베이스를 먼저 1차로 혼합하여 1차 연근혼합조성물을 조성한 후 상기 1차 연근혼합조성물에 제 4혼합물 베이스를 추가로 투입하여 다시 재 혼합하는 방법으로 최종의 연근혼합조성물을 조성하여 여러 가지 형태의 패스트푸드 형식의 연근 가스 제품모양으로 성형하여 -18℃이하에서 약 12시간 냉동보관 후 일정한 냉장온도(1~4℃)로 냉장저장 및 출하를 실행하여 일반 소비자들에게 제공하여 손쉽게 접하여 패스트푸드 음식으로 소비할 수 있게 함으로써 종래의 문제점들을 해결할 수 있는 것이다.In order to solve the above problems, the present invention provides a method for producing and providing lotus root gas containing lotus root containing vitamin C and components useful to the human body, such as potassium, mucin and tannin, to reduce the classification of the material mixture. It is divided into 1st mixture base and 2nd mixture base, 3rd mixture base and 4th mixture base, and the 1st mixture base consists of a mixture of lotus root, sweet potato, onion, oyster mushroom, soy protein and carrot, and the 2nd mixture base is bread crumb. , The mixture of pork, and the mixture of garlic, charcoal rib taste seasoning, L-glutamic acid, pepper, refined salt in the third mixture base, soybean protein, broth mixture in the fourth mixture base After mixing by separate mixing method, the first mixture base, the second mixture base and the third mixture bed First, the first lotus root mixture composition was mixed with the first mixture, and then a fourth mixture base was additionally added to the primary lotus root mixture composition to form the final lotus root mixture composition. It is shaped as a food type lotus root gas product and stored for 12 hours under -18 ℃, and then refrigerated and stored at a constant refrigeration temperature (1 ~ 4 ℃) to be provided to the general consumer for easy food. It is possible to solve the conventional problems by making it possible to consume.

본 발명의 연근 가스의 제조방법을 적용하여 제조된 패스트푸드 형식의 연근 가스를 손쉽게 접하여 소비함으로써 기존 육류 위주의 식습관으로 체내에 쌓여 있던 콜레스테롤과 각종 노페물 들을 연근의 뮤신(mucin) 성분이 저하 및 해독하여 주고 또한 연근에 다량 함유되어 있으면서 녹말로 보호되어 파괴되지 않는 비타민의 작용으로 인체에 생기와 활력을 불어넣어 주는 기능을 하고 또한 각종의 불용성 식이섬유와 아미노산은 인체의 순환 신진대사에 특효가 있어 육식 습관으로 인하여 인체에 여러 가지 내재 된 질병 요소들을 순환해독하고 양질의 영양을 공급하여 줌으로써 국민건강 생활의 증진과 함께 연근재배농가의 소득증대의 효과도 가져올 수 있는 연근 가스의 제조방법에 관한 것이다.By easily contacting and consuming the fast food type lotus root gas prepared by applying the method for producing lotus root gas of the present invention, mucin component of cholesterol and mucin components accumulated in the body by the meat-based eating habits are lowered and detoxified. In addition, it contains a large amount of lotus root, protects it with starch, and invigorates the human body with the action of vitamins that are not destroyed.In addition, various insoluble dietary fiber and amino acids are effective for circulating metabolism of the human body. The present invention relates to a method for producing lotus root gas that can improve the health of people and increase the income of lotus root cultivated farmers by circulating and deciphering various inherent disease factors due to meat eating habits.

본 발명은 연근이 함유하고 있는 비타민C 및 칼륨과 뮤신 및 탄닌 등의 인체에 유용한 성분을 체내에 쉽게 섭취하도록 하여 국민 건강증진에 이바지하기 위하여 연근을 주재료로 하여 만든 가공품 중 연근가스의 제조방법에 관한 것으로, 이하 본 발명의 실시를 위한 구체적인 내용을 첨부한 도 1 및 하기 표A, 표B를 참조하여 설명한다.
도 1은 본 발명의 연근가스의 제조를 위한 공정도를 나타내고 하기 표A은 연근가스 제조법의 상세를 나타낸다.
<표A>

Figure 112010077590508-pat00002

표A에 있어서 연근인 주재료와 연근외의 재료인 부재료의 손질과 다듬기 등으로 준비하는 재료준비단계(S1)와; 각 종류별 혼합물로 4종류의 베이스 혼합물을 혼합하는 기본혼합물베이스혼합단계(S2)와; 상기의 4종류의 베이스혼합물 전체를 혼합하는 전체혼합물베이스혼합단계(S3)와; 상기에서 조성된 연근혼합조성물을 이용하여 연근가스의 모양으로 성형을 실시하는 성형단계(S4)와; 냉동 및 냉장보관 후 출하를 실행하는 보관및출하(S5); 의 5단계를 거쳐서, 가열을 하여 취식가능한 바로 전 단계인, 냉장보관 상태의 연근가스의 제조가 완성된다.
본원발명의 연근가스라 함은 상기한 S1, S2, S3, S4단계를 거치면서 소정으 형태로 성형이 되고 가열하여 취식이 가능하기 바로 전의 냉장보관 상태의 것을 말한다.
두 번째 단계인 기본혼합물베이스혼합단계(S2)에서는 비타민C 및 칼륨과 뮤신 및 탄닌 등의 인체에 유용한 성분을 함유하고 있는 연근을 주재료로 하고 이에 추가하는 재료의 혼합물로서, 네 종류의 기본 혼합물 베이스로 구분하여 각각 제1 혼합물 베이스, 제2 혼합물 베이스, 제3 혼합물 베이스, 제4 혼합물 베이스로 하는데,
제1혼합물베이스의 구성은 표A에서 보듯이 연근10kg, 고구마 8.5kg, 양파 6kg, 느타리 버섯 3kg, 대두 단백 3kg, 당근 3kg의 중량비로 혼합 조성하여, 각 재료들은 먼저 분쇄 후에 혼합을 하여 제 1혼합물 베이스로 조성하며,
제2혼합물베이스의 구성은 빵가루 3kg과 돈육 5kg의 중량비로 포함하며,
제3혼합물베이스의 구성은 마늘 0.5kg, 숯불갈비 맛 시즈닝 0.5kg, L-글루타민 산 0.1kg, 후추 0.5kg, 정제염 0.2kg의 중량비로 포함하고,
제4혼합물베이스는 콩 단백 4kg, 육수(다시) 6kg의 중량비로 포함한다.
다음 단계인 S3는 전체혼합물베이스혼합단계로서, 전 단계인 S2에서 조성된 4가지의 혼합물 베이스 중 세 가지 즉, 제1혼합물베이스, 제2혼합물베이스, 제3혼합물베이스를 혼합하여 1차연근혼합조성물로 조성한 후, 여기에 제4혼합물베이스를 투입하고 혼합하는 방법으로 최종연근혼합조성물을 조성한다.
성형단계인 S4에서는, S3단계에서 조성된 최종연근혼합조성물을 이용하여 연근가스의 형태로 성형을 하고,
*마지막 단계인 보관및출하(S5)에서는 S4단계에서 성형된 연근가스를 소정용량 포장을 하고 영하 -18℃이하에서 12시간 냉동보관 처리 후 다시 1~4℃의 온도에서 냉장저장을 한다.
상기와 같이 제조된 연근가스의 분석결과를 하기의 표B에서 도시하였다.
<표B>

시험항목
연근가스 결과
비 고
비타민C
48.4207(mg/100g)
조성 유
1.31% wet moisture 56.35%
dry moisture 4.67%
점성
34203.72 DyneS/㎠
열량
1936.84Cai/g
상기의 표B와 같이 높은 비타민C 함유량과 점성을 나타내고 적정한 열량과 특히, 조성 유의 함량 비율이 기준치의 1/4~1/5에 불과하여 조성 유의 유해성의 위험도가 해소되었음을 알 수 있다.
일반적으로 연근은 가정이나 식당에서 요리할 때 번거로운 과정을 필요로 하여 소비를 위축시키는 결과를 낳았으나, 본원 발명인 연근을 주재료로 하여 만드는 가공품인 연근가스는 가정과 식당에서 가열하여 쉽게 조리하여 먹을 수 있고 특유의 맛을 내므로, 연근의 영양분을 쉽게 흡수할 수 있어서, 육류 위주의 식 습관에서 비롯된 청소년들의 조기성인병 등을 예방할 수 있다.The present invention relates to a method for producing lotus root gas among processed products made of lotus root as a main ingredient in order to facilitate the health of the public by easily ingesting useful components of the body such as vitamin C and potassium, mucin and tannin contained in lotus root. The present invention will now be described with reference to FIG. 1 and Tables A and B below.
1 shows a flow chart for the production of lotus root gas of the present invention and Table A shows the details of the lotus root gas production method.
TABLE A
Figure 112010077590508-pat00002

In Table A, a material preparation step (S1) for preparing by trimming, trimming, or the like of the main material which is lotus root and the material which is a material other than lotus root; A base mixture base mixing step (S2) of mixing four kinds of base mixtures into each type of mixture; A whole mixture base mixing step (S3) of mixing all four kinds of the above-described base mixtures; A molding step (S4) of performing molding in the shape of lotus root gas using the lotus root mixture composition formed in the above; Storage and shipping to perform shipment after freezing and refrigeration (S5); Through the five stages of heating, the preparation of the lotus root gas in the refrigerated state, which is just the step before eating and heating is completed.
The lotus root gas of the present invention refers to a refrigerated state just before being able to be eaten by being molded into a predetermined form through the steps S1, S2, S3, and S4.
The second step, the base mixture base mixing step (S2), is a mixture of ingredients that add and supplement lotus root containing vitamin C and components useful for the human body, such as potassium, mucin and tannin, to the four basic mixture bases. The first mixture base, the second mixture base, the third mixture base, the fourth mixture base, respectively,
The composition of the first mixture base is mixed in a weight ratio of 10 kg of lotus root, 8.5 kg of sweet potato, 8.5 kg of onion, 6 kg of oyster mushroom, 3 kg of soybean protein, 3 kg of soy protein, and 3 kg of carrots, as shown in Table A. Formulated with a mixture base,
The composition of the second mixture base includes a weight ratio of 3kg bread flour and 5kg pork,
The third mixture base is composed of 0.5kg garlic, charcoal ribs seasoning 0.5kg, L- glutamic acid 0.1kg, pepper 0.5kg, purified salt 0.2kg,
The fourth mixture base includes 4 kg of soy protein and 6 kg of broth (again).
The next step, S3, is the whole mixture base mixing step, and the primary lotus root mixture by mixing three of the four mixture bases formed in the previous step S2, namely, the first mixture base, the second mixture base, and the third mixture base. After the composition, the final lotus root mixture composition is prepared by adding and mixing the fourth mixture base thereto.
In the molding step S4, molding is performed in the form of lotus root gas using the final lotus root mixture composition formed in step S3,
* In the last step of storage and shipment (S5), the lotus root gas formed in step S4 is packaged in a predetermined capacity, and frozen storage is stored at a temperature of 1 to 4 ° C again after freezing storage treatment at -18 ° C or below for 12 hours.
The analysis results of the lotus root gas prepared as described above are shown in Table B below.
TABLE B

Test Items
Lotus root gas results
Remarks
Vitamin C
48.4207 (mg / 100g)
Composition
1.31% wet moisture 56.35%
dry moisture 4.67%
viscosity
34203.72 DyneS / ㎠
calorie
1936.84 Cai / g
As shown in Table B, the vitamin C content and viscosity are high, and the appropriate amount of heat and in particular, the ratio of the content of the composition oil is only 1/4 to 1/5 of the reference value, indicating that the risk of the composition oil is eliminated.
In general, lotus root is a cumbersome process that requires a cumbersome process when cooking at home or a restaurant, but lotus root gas, a processed product made from the main material of the present inventors, can be easily cooked and eaten by heating in homes and restaurants. Its unique flavor makes it easy to absorb the nutrients from lotus root, which can help prevent premature adult disease caused by meat-based eating habits.

도 1은 본 발명의 연근가스 제조를 위한 공정도 이다.1 is a process chart for manufacturing lotus root gas of the present invention.

Claims (4)

가정과 식당에서 가열하여 간편하게 먹을 수 있는 연근을 주재료로 한 가공품에 있어서, In processed products mainly made of lotus root which can be heated and eaten easily at home and at restaurants, 주재료인 연근과 연근 외의 재료인 부재료를 손질하는 단계인 재료준비단계 S1;Material preparation step S1 which is a step of grooming the main material lotus root and the subsidiary material other than lotus root; 제1혼합물베이스, 제2혼합물베이스, 제3혼합물베이스, 제4혼합물베이스로 구성되는 기본혼합물베이스혼합단계인 S2; A base mixture base mixing step consisting of a first mixture base, a second mixture base, a third mixture base, and a fourth mixture base; 제1혼합물베이스는 연근 10kg, 고구마 8.5kg, 양파 6kg, 느타리 버섯 3kg, 대두 단백 3kg, 당근 3kg의 중량비로 분쇄 및 혼합하여 조성,The first mixture base is composed by grinding and mixing at a weight ratio of 10 kg lotus root, 8.5 kg sweet potato, 6 kg onion, 3 kg oyster mushroom, 3 kg soy protein, 3 kg carrot, 제2혼합물베이스는 빵 가루 3kg, 돈육 5kg의 중량비로 혼합하여 조성,The second mixture base is mixed by mixing the weight ratio of 3kg bread, 5kg pork, 제3혼합물베이스는 마늘 0.5kg, 숯불갈비 맛 시즈닝 0.5kg, L-글루타민 산 0.1kg, 후추 0.5kg, 정제염 0.2kg의 중량비로 혼합하여 조성,The third mixture base is mixed with a weight ratio of 0.5kg garlic, seasoning charcoal ribs 0.5kg, 0.1kg L-glutamic acid, 0.5kg pepper, 0.2kg tablet salt, 제4 혼합물베이스는 콩 단백 4kg, 육수6kg의 중량비로 혼합하여 조성,The fourth mixture base is mixed by the weight ratio of 4kg soy protein, 6kg broth, 제1혼합물베이스와 제2혼합물베이스와 제3혼합물베이스를 혼합하여 1차연근혼합조성물로 하고, 1차연근혼합 조성물에 제4혼합물베이스를 혼합하여 최종연근혼합조성물로 하는 전체혼합물베이스혼합단계인 S3;The total mixture base mixing step of mixing the first mixture base, the second mixture base and the third mixture base to the primary lotus root mixture composition, the fourth mixture base to the primary lotus root mixture composition to form the final lotus root mixture composition S3; S3단계에서 조성된 최종연근혼합조성물을 이용하여 연근가스의 형태로 성형하는 성형단계인 S4;S4 which is a molding step of molding in the form of lotus root gas using the final lotus root mixture composition formed in S3; 영하 -18℃이하에서 12시간 냉동보관 처리 후 다시 1~4℃의 온도에서 냉장저장을 하는 단계인 S5;S5 which is a step of refrigerated storage at a temperature of 1 ~ 4 ℃ again after freezing storage treatment at below -18 ℃ 12 hours; S1, S2, S3, S4, S5의 5단계로 이루어져, 가정과 식당에서 가열하여 쉽게 It is composed of 5 steps of S1, S2, S3, S4 and S5, so it is easy to heat in homes and restaurants 조리하여 먹을 수 있고 특유의 맛을 내는 것을 특징으로 하는 연근가스의 제조방법.A method for producing lotus root gas, characterized in that it can be cooked and eaten and has a unique taste. 삭제delete 삭제delete 삭제delete
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300401A (en) * 2013-05-16 2013-09-18 安徽夏星食品有限公司 Lung-moistening tremella and jujube stringed sausage and preparing method thereof
RU2514721C1 (en) * 2013-01-25 2014-05-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets in sour cream sauce with tomato"

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005021052A (en) * 2003-06-30 2005-01-27 Fuji Oil Co Ltd Frozen lotus root daily dish and dough material of the same

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005021052A (en) * 2003-06-30 2005-01-27 Fuji Oil Co Ltd Frozen lotus root daily dish and dough material of the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2514721C1 (en) * 2013-01-25 2014-05-10 Олег Иванович Квасенков Method for production of preserved product "home-made cutlets in sour cream sauce with tomato"
CN103300401A (en) * 2013-05-16 2013-09-18 安徽夏星食品有限公司 Lung-moistening tremella and jujube stringed sausage and preparing method thereof

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