KR101153379B1 - Preparation method of instant dried Capsosiphon soup - Google Patents

Abstract

The present invention relates to a method for preparing instant dried perennial broth, and more particularly, the method comprising: Blanching the sanitary broth using any one or more selected from the group of clean seawater and saline; Dehydrating and drying the blanched perennial; It relates to a method for producing instant dry haejanghaejang soup comprising the step of packaging together the dried maesan and the maesikjeong.

Mediterranean, haejangguk, blanching, seasoning

Description

Preparation method of instant dried Capsosiphon soup

The present invention relates to a method for preparing instant dried perennial broth, and more particularly, the method comprising: Blanching the sanitary broth using any one or more selected from the group of clean seawater and saline; Dehydrating and drying the blanched perennial; It relates to a method for producing instant dry haejanghaejang soup comprising the step of packaging together the dried maesan and the maesikjeong.

Capsosiphon is classified taxonomically as Chrorophyta, Chrorophyceae, Ulotrichales, Ulvaceae, and It is a kind of green algae belonging to Capsosiphon, and it has been used as a raw material for representative food for winter season in the main production area of raw material because of its excellent taste characteristics such as sweetness and unique flavor and soft texture.

Not only is it excellent in composition of proteins, amino acids, sugars, etc., but also micronutrients, such as minerals and vitamins, which play important nutritional roles, as well as anti-obesity, improved lipid metabolism, improved liver function, and hangover. As it contains a large amount of water-soluble dietary fiber and physiologically active ingredients, it is becoming widely recognized as a promising health food material from a simple star food. For this reason, the consumption demand of falcons is rapidly increasing. However, due to the lack of proper raw material processing and various convenient processed food technology development, there are still other methods of cooking and cooking at the time of production of raw materials and the method of freezing and storing raw materials and cooking them. There is no development of consumption methods.

Maesengi are produced by natural or artificial farming methods in the clear waters of the Namhae coast such as Goheung, Jangheung, Gangjin, Wando, and Haenam from November to February. After March, as the sea water temperature rises, It hardens and loses its soft texture, and from late March, the body is completely lost.

Maesengi are not grown in acidic seawater water environment containing organic acid, but grow well only in clean waters, and are similar to thorny greens, but they have thin feet and dark blue color, and have a soft texture by cooking. Although it expresses flavor, its own flavor is easily degraded by excessive fresh water washing, and it is sensitive to heat, so that the body is easily destroyed and blacked during cooking.

In addition, because the ecological characteristics grow in the intertidal zone of coastal waters with light water depth, it can be contaminated with various organic and inorganic foreign substances derived from Ito soil of mudflat, so that various kinds of odor and odorous ingredients are not cleaned thoroughly if sanitary thoroughly. Therefore, it is difficult to expect the appearance of inherent flavor characteristics, there is a problem that the preservation in the fresh state is also poor.

Therefore, the present invention is soaked in the sanitary treatment to remove the debris and odor and other components such as 에 in a 0.5 ~ 1.5% sodium bicarbonate or sodium carbonate solution at 90 ~ 100 ℃ for 30 seconds to 5 minutes to decompose microorganisms and chlorophyll on the surface Lyophilizing by deactivating enzymes and the like, or freezing or hot-air drying at 30 to 70 ° C. to obtain a maestrophyte, in which the bright green color and the medicinal properties unique to chlorophyll are preserved in their characteristic flavor and soft body texture; Heat-cooking and concentrating the hygienic broth and seasoning material having a cool flavor characteristic together to obtain a concentrate having a cool flavor characteristic suitable for the use of haejangguk or a medicinal mill taste ingredient powdered with the concentrate, and bright green unique to chlorophyll. It is to provide a method for preparing instant dried perennial haejangguk of the step of packaging together with the maesikyi and the maesikeun the taste components of the maesikgi to preserve the peculiar flavor and texture of the soft body.

Instant dry syrup paste soup according to the present invention is hot water, for example, when hot water of 90-110 ° C. is injected, it can conveniently express the peculiar texture and flavor of the traditional broccoli paste soup in a short time within 2 minutes and store it at room temperature for a long time. It is intended to provide a method for manufacturing instant broiler soup with characteristics that can be distributed.

On the other hand, as a prior art related to the constituents of the main component of the present invention, there is a similar seasoning food based on the medicinal herb in Korea Laid-Open Patent Publication No. 2005-0109428, but its production method is garlic, dried shrimp chopped the larvae To stir with sesame oil, add water to boil, and then add nurungji to boil again, characterized in that the hygienic treatment and heat treatment process of the raw material, edible convenience and distribution stability, etc. This is a completely different technology.

As another prior art related to the present invention, Korean patent 10-0502742 relates to a method for preparing an anti-hunger drink using extract of Maeseng, and has a molecular weight of 500 Daltons in silk fibroin in Korean patent 10-0528740. There is a method of manufacturing an anti- hangover beverage containing the fraction as a main ingredient, and the extract of Maengsheng and Conical extract, but all of them differ from the purpose of development and technical contents of the present invention.

In view of the prior art as described above, it is possible to consume edible and industrially and easily produce industrially without limiting the time and place all year round with raw materials of high quality nutrients and palatability as raw materials. There is no manufacturing technology for the instant drying medicinal understanding soup.

An object of the present invention is to provide a method for producing instant dried syruped soup with a characteristic that enables its long-term storage and circulation at room temperature while the symptomatic texture and peculiar flavor of traditional broiled soup are expressed.

The present invention comprises the steps of blanching the hygiene treatment using any one or more selected from the group of clean seawater, saline; Dehydrating and drying the blanched perennial; It is intended to provide a method for preparing instant dry haejanghaejang soup comprising the step of packaging the dry maesan and the maejangmi taste ingredients together.

The instant dried syruped soup with instant drying according to the present invention is injected into a boiling water of 90 ° C. or more, and within 2 minutes, the symptomatic texture and peculiar flavor of the traditional syruped soup are expressed. It can provide a manufacturing method.

The method for producing instant dried perennial haejangguk of the present invention is made of high-quality nutrients and palatial falcons, which can be easily consumed and produced industrially without limitation of time and place all year round, and can be easily produced industrially. It may be based on an increase in farm income.

In addition, the method for producing instant dried perennial haejangguk of the present invention is activated by the contribution of the new consumer of the falcon, the falcon contributes to the increase of income of cultivated farmers, by the easy extraction of the cultivation can contribute to the health of the consumer.

The present invention shows a method for preparing instant dry persimmon soup.

The present invention comprises the steps of blanching the hygiene treatment using any one or more selected from the group of clean seawater, saline; Dehydrating and drying the blanched perennial; Represents a method for producing instant dry mite haejangguk comprising the step of packaging the dry myeongsigi and the maegimi taste ingredients together.

The hygiene treatment of the falcons removes the constituents of the already and off-flavor, such as imitate components, odor components, and contaminants such as microalgae and microalgae, using any one or more selected from the group of clean seawater and saline. At this time, sanitary hygiene treatment by using a manual or automatic cleaning equipment, the cleaning process using any one or more selected from the group of clean seawater, saline solution, the body of the physiological rubbing physical body friction between the already constituents and odor components and The substance exhibiting odor and contaminants such as soil and microalgae should be released. During sanitary treatment of the falcons can be combined with artificial air bubbles by the supply of compressed air or ultrasonic treatment using an ultrasonic cleaning device, and the washing and dehydration process can be repeated several times to increase the cleaning efficiency.

As the saline solution used for hygiene treatment of the falcons, the saline solution of 0.5 to 2.5% can be used.

The blanching treatment of the falcons can be immersed in the solution at 90-100 ° C. containing 0.5 to 1.5% of edible sodium bicarbonate (NaHCO ₃ ) or sodium carbonate (Na ₂ CO ₃ ) for 30 seconds to 5 minutes.

The blanching treatment of the falcons can be immersed in the solution of 90 to 100 ° C. containing 0.5 to 1.5% of edible sodium bicarbonate (NaHCO ₃ ) and 0.5 to 2.0% of salt for 30 seconds to 5 minutes.

Edible sodium carbonate (Na ₂ CO ₃ ) may be used instead of edible sodium bicarbonate (NaHCO ₃ ) in the blanching treatment of the falcons.

In the above medicinal herbaceous ingredients can be used natural materials obtained from medicinal.

In the above, the constituents may be a natural material obtained from the mixture of maesengyi and subsidiary materials.

In the above, the constituents may be used in the form of the extract obtained from the extract or natural powder obtained from the mixture of maesengyi and subsidiary materials.

In the above, the constituents of the barley roots are 50 ~ 500g, 100 ~ 2000g radish, 20 ~ 200g radish, bean sprouts 50 ~ 500g, 20 ~ 200g soybean sprouts, 5 ~ 50g coriander and 50 ~ 200g garlic. Hot-water extract can be used by extracting hot water to be 10-50% of the volume of the first purified water at ～ 110 ℃, and concentrated under reduced pressure with a solid content of 30-60 brix.

In the above, the constituents of the barley roots are 50 ~ 500g, 100 ~ 2000g radish, 20 ~ 200g radish, bean sprouts 50 ~ 500g, 20 ~ 200g soybean sprouts, 5 ~ 50g coriander and 50 ~ 200g garlic. Hot-water extract for 1 to 3 hours at ～ 110 ℃ and concentrated under reduced pressure with 30 ~ 60 Brix solid content can be used.

In the above, the constituents of the barley roots are 50 ~ 500g, 100 ~ 2000g radish, 20 ~ 200g radish, bean sprouts 50 ~ 500g, 20 ~ 200g soybean sprouts, 5 ~ 50g coriander and 50 ~ 200g garlic. Hot-water extract can be used to extract 10 ~ 50% of the volume of purified water at ～ 110 ℃, spray-dried and spray-dry the medium-purified rice wine concentrated under reduced pressure with 30 ~ 60 brix solids.

In the above, the constituents of the barley roots are 50 ~ 500g, 100 ~ 2000g radish, 20 ~ 200g radish, bean sprouts 50 ~ 500g, 20 ~ 200g soybean sprouts, 5 ~ 50g coriander and 50 ~ 200g garlic. Hot-water extract for 1 to 3 hours at ～ 110 ℃, spray-dry the medium-purified rice bran solution concentrated under reduced pressure with a solid content of 30-60 brix, and then use the powdered rice bran-grain powder.

In the above preparation of the medicinal moisturizing ingredients, after adding hot water extract to 500 liters of purified water and further concentrated to 20 liters of purified water and concentrated under reduced pressure to obtain the medicinal moisturizing ingredients in the form of medicinal moisturizer or medicinal moisturizing fine powder.

In the above production of the medicinal milling ingredients may be further added to the functional ingredients to improve the functionality of the instant dry medicinal understanding soup.

In the above preparation of the medicinal herbaceous rice components, in order to improve the functionality of instant dry medicinal herb soup, 10-100 g of the functional ingredient may be further added to 20 liters of purified water.

The functional ingredients in the above cellulose, hemicellulose, pectic substances (pectic substances), chitosan, chicory dietary fiber, mugwort, Ganoderma lucidum mushroom, cloud mushroom, situation mushroom, Akaricus mushroom, ginseng, red ginseng, gojija, prickly ginseng, Angelica, Huanggi, Bokryong , Cheongung, Sankung, Bangui, Baekchul, Rhubarb, Daebokpi, Tofu, Casualties, Macmundong, Root, Brown root, Lotus root, Gujeolcho, Mokyang, Chinese quince fruit, Bokbunja, Cornus, Rhubarb, Astragalus, Turmeric, Mirine, Girly, Potato, Sweet potato, fern, red pepper, horseradish, carrot, leek, sancho, freshly, lettuce, ginger, cabbage, tomato, parsley, bell pepper, zucchini, bamboo, green beans, duck, day green, green tea, ginkgo, aloe, schisandra, jujube, holly tree Any one or more selected from fruit, barley roots, bark leaf, barley fruit, barley leaf, barley radish, barley seed, mustard seed, and bladder can be used.

The functional ingredient in the above can be used in powder form

In more detail, the method for preparing instant dried seaweed soup of the present invention will be described in detail in (1) sanitary processing of raw fish, (2) blanching process of seaweed, (3) drying process of seaweed, (4) manufacturing process of seaweed soup seasoning, (5) It includes the process of packaging for understanding soup.

Hereinafter, each step process will be described in detail.

(1) sanitary treatment processes

The raw broth is thawed as it is, and the frozen broth is thawed at a refrigerating temperature in the range of 1 to 10 ° C. to a level of 3 to 5 ° C., and the raw material is used several times, preferably 10 to 30 times the weight of clean seawater. Wash at least 5 times to remove impurities such as dust. At this time, by using manual or automatic washing facilities in each washing process, the body may physically rub the body so that contaminated water or microalgae may escape between the bodies, and use artificial air bubbles or ultrasonic cleaning device by compressed air supply. It is possible to repeat the washing and dehydration process to increase the cleaning efficiency.

(2) Blanching Process

After hygiene treatment, the immersed body was immersed in a 90 ~ 100 ° C solution containing 0.5 ~ 1.5% of edible sodium bicarbonate (NaHCO ₃ ) or sodium carbonate for 30 seconds to 5 minutes, and then blotted into a porous container. Let the water drain. At this time, centrifugal dehydrator (centrifugal force of 1,000 ~ 2,000 ㅧ g level) may be used to remove surface moisture. This process has the effect of killing microorganisms on the surface of the body during the blanching process, removing the fishy fishy smell by cooking, and stabilizing chlorophyll.

When the medium is added to the solution containing edible sodium bicarbonate (NaHCO ₃ ) or sodium carbonate, the solution may use a solution further comprising 0.5 to 2.0% of salt.

(3) drying process

Blanched and dehydrated falcons are weighed at a level of 50-100 g of individual weight and dried to obtain the dried falcons. At this time, the drying may be obtained by drying the drying medium using cold air, hot air or vacuum freezing.

In the case of cold air drying, drying is carried out at 25-30 ° C. for 24 to 36 hours to obtain a dry medium with a water content of 4 to 7%.

In the case of hot air drying, drying for 6 to 8 hours at 60 to 70 ℃ can obtain a dry medium of water content of 5 to 8% level.

In the case of vacuum freeze drying, drying is carried out at -40 ° C.-50 ° C. for 36-48 hours to obtain a dry medium of water content of 2-3%.

(4) manufacturing process

For the 20 liters of purified water, add 50-500 g of radish, 100-2000 g of radish, 20-200 g of North Koreans, 50-500 g of bean sprouts, 20-200 g of bok choy, 5-50 g of coriander, and 50-200 g of garlic. Hot-water extract can be used by extracting hot water so that it is 10-50% of the volume of the first purified water at 30 ° C and concentrated under reduced pressure with a solid content of 30-60 brix.

For the 20 liters of purified water, add 50-500 g of radish, 100-2000 g of radish, 20-200 g of North Koreans, 50-500 g of bean sprouts, 20-200 g of bok choy, 5-50 g of coriander, and 50-200 g of garlic. Extracted by hot water for 1 to 3 hours at ℃ ℃ can be used to concentrate the decontamination medium to a solid content of 30 ~ 60 Brix (Brix).

For the 20 liters of purified water, add 50-500 g of radish, 100-2000 g of radish, 20-200 g of North Koreans, 50-500 g of bean sprouts, 20-200 g of bok choy, 5-50 g of coriander, and 50-200 g of garlic. Hot-water extract to be 10-50% of the volume of the first purified water at ℃, spray-drying the medium-refined rice wine concentrated under reduced pressure with a solid content of 30 ~ 60 Brix (Brix) can be used as a powdered medium.

For the 20 liters of purified water, add 50-500 g of radish, 100-2000 g of radish, 20-200 g of North Koreans, 50-500 g of bean sprouts, 20-200 g of bok choy, 5-50 g of coriander, and 50-200 g of garlic. Hot-water extract for 1 ~ 3 hours at ℃, spray-drying the medium-refined rice wine concentrated under reduced pressure with solids content of 30-60 brix, can be used powdered rice-branched fine powder.

Hot water extraction can be carried out using a double pot or a water bath.

In the above, the maesanmijeong the components are maesanyi; By extracting the subsidiary materials such as radish, northern fish, bean sprouts, bok choychae, cilantro and garlic together, the constituents are extracted and the flavor components of the raw materials are extracted and the flavor components harmonize with each other.

In the above, when the saline moisturizer is obtained, it is possible to obtain a clarified moisturizer after dehydration with a high-speed centrifugal dehydrator of 3,000 × g or more, preferably 3,000 × g to 5,000 × g, after hot water extraction.

When the above-mentioned medium is obtained from the moisturizing rice bran, dehydrated with a high-speed centrifugal dehydrator of 3,000 × g or more, preferably 3,000 × g to 5,000 × g after hot water extraction, to obtain a clarified spermatogonia sterile liquor. After dissolving by adding 100 to 600 g per liter, it can be concentrated under reduced pressure to a solids content of 30 to 60 Brix at a temperature of 60 ° C. or lower, preferably 30 ° C. to 60 ° C.

In the above production of the medicinal herbaceous rice component may be further added to the functional ingredient for improving the functionality of the instant dry medicinal herb soup.

In the above preparation of the medicinal herbaceous rice components, in order to improve the functionality of instant dry medicinal herb soup, 10-100 g of the functional ingredient may be further added to 20 liters of purified water.

The functional ingredients in the above cellulose, hemicellulose, pectic substances (pectic substances), chitosan, chicory dietary fiber, mugwort, Ganoderma lucidum mushroom, cloud mushroom, situation mushroom, Akaricus mushroom, ginseng, red ginseng, gojija, prickly ginseng, Angelica, Huanggi, Bokryong , Cheongung, Sankung, Bangui, Baekchul, Rhubarb, Daebokpi, Tofu, Casualties, Macmundong, Root, Brown root, Lotus root, Gujeolcho, Mokyang, Chinese quince fruit, Bokbunja, Cornus, Rhubarb, Astragalus, Turmeric, Mirine, Girly, Potato, Sweet potato, fern, red pepper, horseradish, carrot, leek, sancho, freshly, lettuce, ginger, cabbage, tomato, parsley, bell pepper, zucchini, bamboo, green beans, duck, day green, green tea, ginkgo, aloe, schisandra, jujube, holly tree Any one or more selected from fruit, barley roots, bark leaf, barley fruit, barley leaf, barley radish, barley seed, mustard seed, and bladder can be used.

The functional ingredient in the above can be used in powder form

(5) Packaging Process

After the first individual packaging to the appropriate weight of the maesikyi obtained in the process of (3) and the sikyeoteul biscuits obtained in the process of (4), respectively, so that the individually packaged maesikyi and maesikjeongmi components are accommodated together in a hot water restoration container. Secondary packaging can be used to finalize the final packaging process to produce instant dry persimmon soup.

In the above, the instant dry persimmon understanding soup can be added and packaged so as to be appropriate weight according to the packaging for one person, two to three people, and four or more people, for example, the medium of 2-5 g, (4) obtained in the process of (3). You can pack 4 ~ 7g of the barley seed ingredient obtained in the process.

According to various conditions of the instant manufacturing method of the instant dried perishable soup of the present invention, in order to achieve the object of the present invention, it is preferable to provide a method for preparing the instant dried perennial soup with a condition mentioned above.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

Using the process of the following (1) to (5) to prepare the instant dry persimmon understanding soup.

(1) sanitary treatment processes

10 kg (400 g of individual weight) stored frozen at the center temperature of -15 ° C. were thawed at a center temperature of 2 ° C. by leaving the package in a refrigerator at 5 ° C. for 48 hours. Twice the thawed broth using manual cleaning water (30 liters) of clean seawater (clean water for live fish tanks) twice, wash the debris and foreign substances, and then disperse it in 100 liters of clean seawater and air bubbles by compressed air. And 7.6 kg of the hygienically treated medium was washed three times by a forced vortex method with a baffle attached to the porous basket and sanitized.

(2) Blanching Treatment Process

In the process of (1), 5 kg of hygiene obtained by the sanitary treatment step was immersed for 2 minutes in a 98 ° C. blanking solution containing 1.0% of edible sodium bicarbonate and 1% of purified salt, and then taken out in 10% of 1% brine. As a result of quenching, 4.7 kg of the blanched falcons, which had bright chlorophyll, had a proper proper cooking flavor and maintained the physical properties of the stems, were obtained.

(3) drying process

In the process of (2), the blanched broth was divided into 3 kg of individual weight to 100 g, and then frozen at -45 ° C., and then dried for 48 hours by a conventional vacuum freeze drying method to prepare a freeze-dried medium of 3.2% water content. 87 g was obtained.

(4) manufacturing process

Put 100g of dehydrated freshwater washed in clean seawater into a non-woven bag for extracting natural products, weigh 400g radish, 25g north bean, 200g bean sprouts, 100g bok choy, 50g cilantro and 20 liters of process water, and then use stainless steel double pot. After extracting at 110 DEG C for 1 hour, the solids were taken out and removed, and 14 liters of seasoning liquid having a solid content of 5 ° Brix obtained by filtration with a filter cloth was obtained. Subsequently, 500 g of a purified salt was added thereto, dissolved therein, and concentrated under reduced pressure at 60 ° C. to obtain 2.3 kg of a concentrated seasoning solution of 48 ° Brix.

(5) packaging process

Two grams of lyophilized seaweed and 3g of seasoned broth concentrate were individually packaged, and then packaged into a container for boiling water restoration to prepare an instant dry broth.

This product can be opened in individual containers, 180ml of hot water over 95 ℃, and then simply stirred, and within 2 minutes, traditional broth can express flavor characteristics of cooked broth and cooked broth in two minutes.

<Example 2>

Example 4 (4) In the manufacturing process of the rice planting moisturizing ingredients, the product was prepared in the same manner as in Example 1 except that 30g of mugwort powder is further added as a functional ingredient.

<Example 2>

Except for further adding 35g of turmeric powder as a functional ingredient in the manufacturing process of (4) maesikjeong netting component of Example 1 was prepared by the same method as Example 1 above.

<Example 3>

Except for further adding 35 g of ganmundong powder as a functional ingredient in the manufacturing process of the (4) maesikjeong netting component of Example 1 was prepared by the same method as in Example 1 above.

<Test Example 1> Changes in color selection, organoleptic palatability, and residual viable cell number of falcons according to washing conditions

The cleaning effect of the raw material devised by the present invention was determined by Hunter's L (brightness, lightness), a (redness, redness), b (yellowness, yellowness) color value and sensory palatability for color and aroma The standard was investigated. Similar to the existing cleaning conditions of the falcons, the method of washing the falcons only 5 times with water was relatively good, but the clean seawater cleaning method was relatively superior in terms of surface color and peculiar flavor characteristics. 1).

Table 1. Color selection, residual viable cell number and organoleptic palatability of raw materials according to washing method

How to wash
Hunter's Color value
Viable cell count
(LogCFU / g) Sensual
Palatability
(Dot / 5 point) L a b Tap water washing (5 times) 20.76
± 0.28 -4.03
± 0.26 7.50
± 0.37 2.16
± 0.42 3.28
± 0.34 Clean Seawater Hand Wash (5times) 21.55
± 0.23 -4.39
± 0.52 7.58
± 0.29 3.76
± 0.30 4.20
± 0.42 Clean Seawater Hand Wash (3times)
+ Clean seawater with rectifying plate
Forced vortex washing (2 times) 22.34
± 0.13 -4.87
± 0.21 8.53
± 0.61 2.23
± 0.14 4.64
± 0.16

* Viable count of clean seawater: 2.1 (LogCFU / g)

Experimental Example 2 Blasting Treatment Process

Washing with clean seawater Dehydrated broth was immersed for 30 seconds to 2 minutes (120 seconds) in a 98 ° C. blanching solution containing 1.0% of edible sodium bicarbonate and 1% of refined salt, and then taken out. Sensory palatability centered on the color and flavor of medicinal broths quenched in 1% saline was investigated by the 5-point scale, and the chlorophyll tended to stabilize as the blanching time was extended. This tends to increase (see Table 2).

Table 2. Color Picking and Sensory Palatability according to the Blancing Time of Seaweed

Blancing Time
 Hunter's Color value Sensual
Palatability *
(Dot / 5 point) L a b Control ¹⁾ 21.30 ± 0.14 -4.53 ± 0.51 7.27 ± 0.43 3.52 ± 0.42 30 seconds 21.82 ± 0.44 -4.86 ± 0.24 7.62 ± 0.49 4.06 ± 0.70 60 seconds 22.27 ± 0.36 -4.77 ± 0.31 7.83 ± 0.37 4.32 ± 0.23 120 seconds 22.82 ± 0.15 -4.63 ± 0.39 8.04 ± 0.26 4.74 ± 0.24

¹⁾ Control: No blanching

Higher scores indicate better sensory preferences.

<Test Example 3> Color and sensory palatability of retort Maesinyitang by heat treatment method

(2) Restoration characteristics such as the time required for restoring the drying time of the brine bleached broth brine in the above step (2) after drying the method by vacuum freeze drying, cold air drying and hot air drying method to 98 ℃ boiling water drying vacuum sample Was relatively good and the optimal restoration time was about 2 minutes (see Table 3).

Table 3. Restoration characteristics of hot water of seaweeds by drying method

sample
Restoration time 30 seconds 1 minute 1 minute 30 seconds 2 minutes Vacuum freeze drying ? △ ○ ○ Cold air drying life ? △ △ ○ Hot air drying life ? △ △ ○

*? : Not restored △: Restore is not complete ○: Completely restored

* Vacuum freeze drying broth: Drying of brine broiled broth for 42 hours at -45 ℃, dried to 2.5 ± 0.1% water content.

* Cold-air dried falcon: The falcon which has been brine brine dried at 27.5 ℃ for 30 hours and dried at a water content of 6 ± 0.5%.

* Hot-air dried broiler: Dry brooded brine brine broiled at 65 ℃ for 7 hours and dried to 7 ± 0.5% water content.

<Test Example 4> Sensory preference according to the solid content of the seasoning solution of Haejangguk

(4) In the manufacturing process of the semi-prepared rice bran component of the embodiment, dilution to 1 ^o Brix, 2 ^o Brix and 3 ^o Brix level based on the solids content, and adjusting the salinity to 1.5% after the production As a result of examining sensory preferences for (smell), taste, and color selection, the appropriate solid content with excellent sensory preference level was 2 ^o Brix level (see Table 4).

Table 4. Sensory Symbols for the Solid Contents of Seasoned Soybean Paste of Haejangguk

division 1 ^o Brix ¹⁾ 2 ^o Brix 3 ^o Brix incense 3.7 ± 0.40 4.2 ± 0.34 4.3 ± 0.51 flavor 3.8 ± 0.27 4.6 ± 0.22 3.7 ± 0.52 Color 4.1 ± 0.33 3.8 ± 0.13 3.5 ± 0.38 Comprehensive likelihood 3.8 ± 0.15 4.3 ± 0.18 3.8 ± 0.42

* Sensory acceptability: Measured by 5-point scoring method, the higher the value, the better the acceptability.

* ¹⁾ Percentage of solids content of miso soup for restoring hot water

* Brix ¹⁾ : According to the manufacturing process of (4) parasitic milligram component of Example, the dilution of the semi-rigid milligram component concentrated in solids content 48Brix with process water to lower the solids content, the temperature is adjusted to 95 ℃, salinity to 1.5% level. Done

&Lt; Test Example 5 >

According to Test Example 4, the appropriate content of the dried barley larvae as a haejangguk was about 4.0% (95 ° C., a salinity of 1.5%, and a solid content of 2 ^o Brix), which appeared as a proper solids content (see Table 5).

Table 5. Sensory Symbols of Botanical Restoration Soup after Restoration

division 3% ¹⁾ 3.5% 4% Exterior 3.5 ± 0.76 4.1 ± 0.48 4.3 ± 0.51 incense 3.6 ± 0.54 3.8 ± 0.67 3.9 ± 0.70 Texture 3.4 ± 0.49 3.9 ± 0.37 4.2 ± 0.47 flavor 3.5 ± 0.81 3.9 ± 0.51 4.1 ± 0.92 Comprehensive likelihood 3.8 ± 0.37 4.0 ± 0.29 4.2 ± 0.64

* Sensory symbolism: Measured by 5-point scoring method, the higher the value, the better the preference.

¹⁾ Percentage of solids content of miso soup for restoring hot water

<Experimental Example 6>

Instant dried persimmon haejangguk prepared in the above embodiment; Example 3 (3) The results of the investigation and analysis of the drying medium obtained in the drying process of each medium divided into general ingredient composition, amino acid composition, and inorganic ingredient composition are shown in Table 6 to Table 8, respectively.

Table 6. Composition of General Ingredients of Dried Maesil and Dried Maesil

sample moisture Ash Crude fat Joe Protein carbohydrate Instant dry seaweed soup 8.5 30.0 ¹⁾
(32.8) ²⁾ 1.5
(1.6) 24.2
(26.5) 35.8
(39.1) Dry perennial 8.6 9.5
(10.4) 0.6
(0.6) 31.6
(34.6) 49.7
(54.4)

¹⁾ Wet base, ²⁾ Dry base

Table 7. Amino Acid Composition of Dry Seaweed and Instant Dry Seaweed Soup (Unit: mg%)

amino acid Instant dry seaweed soup  Dry perennial Aspartic acid 2,303.1 2,737.2 Serine 1,075.9 1,544.3 Glutamic acid 3,288.7 3,113.1 Glycine 1,537.9 1,597.3 Histidine 279.3 462.4 Threonine 964.7 1,733.0 Arginine 1,113.8 1,474.6 Alanine 1,579.4 2,230.9 Prorin 956.3 1,348.2 Cysteine 157.5 265.4 Tyrosine 554.2 835.1 Balin 884.9 1,529.1 Methionine 285.7 555.6 Lysine 783.1 1,021.2 Isoleucine 526.0 944.4 Leucine 1,172.4 2,109.8 Phenylalanine 782.9 1,512.4 Total 18,245.9 25,014.2

Table 8. Inorganic Components Composition (mg%) of dried seaweed and instant dry seaweed

product
Content of Inorganic Components Ca Mg Fe P K Se Zn Na Instant miso soup 814.9 369.7 4.51 420.6 1476.4 ND 1.4 9983.4 Dry perennial 643.0 693.9 24.56 319.8 346.4 ND 2.0 1617.9

¹⁾ ND: not detected

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

If the manufacturing technology of instant dried haejangguk according to the present invention is properly used as industrial technology, it can be stored and distributed for a long period of time for 1 year or more even at room temperature conditions, and traditional soup, instant noodles, ramen or kalguksu soup, and other nutrition. High value-added broth that can be conveniently edible in the form of citron soup can be used as a core technology for processed foods.

Secondly, the convenience of traditional cooked foods, which solved the limitations of production time and location and the difficult process of cooking, made it possible to produce processed foods, increasing the demand for aquaculture as raw materials, increasing incomes and creating jobs for fishermen, and Jeonnam. Extensive economic, social, and cultural applications are expected, including tourism foodization to revitalize the tourism industry in the coastal areas of Jeonnam, including Gangjin, Wando, Goheung, Jangheung, Haenam, and Jindo. In addition, by combining traditional cooked foods with cutting-edge processing technology, various direct and indirect ripple effects are expected, including the effects of scientificing and industrial development of traditional indigenous foods and utilizing basic data of related academic research.

Figure 1 is a process chart showing an example of instant dried haejanghaejang soup of the present invention.

Claims (3)

Blanching the hygiene treatment using any one or more selected from the group of clean seawater, saline; Dehydrating and drying the blanched perennial; 50 ~ 500g, 100 ~ 2000g radish, North Korean 20 ~ 200g, bean sprouts 50 ~ 500g, bok choy 20 ~ 200g, coriander 5 ~ 50g and garlic 50 ~ 200g added to 20 ~ 20 liters of dry and fresh water Extracted by hot water to 10 to 50% of the volume of the first purified water and concentrated under reduced pressure with a solid content of 30 ~ 60 Brix, and concentrated under reduced pressure with 30 ~ 60 Brix of the solid content. A method for producing instant dried mite broiler soup comprising the step of packaging together the maestro rice bran components of the maestro rice bran powder spray-dried one maestro rice groceries. The method of claim 1, wherein the blanching is immersed in a solution of 90 ~ 100 ℃ containing 0.5 ~ 1.5% of edible sodium bicarbonate or sodium carbonate for 30 seconds to 5 minutes. . delete

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