KR101419825B1 - Method for manufacturing of sundae containing functional components - Google Patents

Abstract

The present invention relates to a method for preparing a functional sundae, wherein the functional sundae prepared by the method described above is used to enhance the cohesion of sake contents by using an extract of mulberry, powdery mulberry leaf powder and dextrin starch, It is possible to remove the characteristic odor and at the same time, it is possible to impart functionality to the food.

Description

[0001] The present invention relates to a method for manufacturing sundae containing functional components,

The present invention relates to a method for producing a functional dairy product, and more particularly to a method for producing a functional dairy product containing an active ingredient of Mulberry.

Generally, Sundae is made by washing the intestines of pork cleanly, making a slice of skin, making a mixture of pork, bean curd, tofu, and all kinds of seasonings. The contents are then inserted into a suture jacket and cooked in hot water or steam, Is one of the unique foods of Korea.

The development of food culture requires high nutritional value and taste, and development of Sundae has been continuously carried out to meet this demand.

Ham, bacon and sausage have been proposed as processed food of pork, but it is a type of food developed in the West and is not suitable for cooking preference of Korea. In the oriental countries such as Korea and China, There are a lot of instant cooking methods such as noodle, discipline or boiling or steaming. However, such oriental cooking methods are not enough for long-term storage foods. On the other hand, Sundae food, which is known in the market, has a shortcoming that it can not be stored or stored for a long time after it is seasoned with rice, tofu, or herbs in the intestines of pigs and boiled.

This is because the pork is a high-protein-calorie nutritional food, but the low utility as a food is a pork-specific odor and long-term preservation.

On the other hand, pork has a problem of poor development and utilization of long - term storage food that the adequate supply of demand for pork is not well balanced even though it has sufficient supply capacity as farmers' easiest side.

Conventionally, in a conventional household or a market, a method of manufacturing a sundae is a method of mixing a mixture of a bean curd and a tofu with a seasoning in cereals and meat, but the moisture content is large in the contents to be stored, There were defects that both ends should be bonded to the yarn, and there were many defects such as preservatives used for long-term storage, unsanitary, difficult to mass-produce, and long-term storage.

In addition, the conventional method of producing pure soy sauce has increased nutrients due to various sauces and materials, and is manufactured and sold as an instant food in a vacuum packaging. However, due to the inherent smell of pigs produced from pork meat and sundae skin, As well as the content (pouring-in) into the suture jacket, when the contents are cooked by boiling in boiling water of 100 or more, the contents are bulky, while the jacket shell is instantly swelled by its own properties There is a problem that the content tends to be leaked to the outside of the squeezing jacket,

In addition, the lack of cohesion between the contents themselves introduced into the inner shell of the suture line causes the phenomenon that the contents are separated from the outer shell of the suture when cut to a certain size. It is required.

KR 10-0347819 B1, February 20, 2002

It is an object of the present invention to solve the above-described drawbacks of the prior art, and to provide a functional sachet which does not have a unique odor even if it is eaten in hot water in a packed state if necessary or cooked in a microwave oven, will be.

The present invention provides a method for producing a functional dairy product in which the extract of mulberry and powdery mulberry leaf powder are used in the production of sake lees, and the effect is enhanced without pork specific odor.

The present invention provides a method for producing a functional sundae having excellent flavor and enhanced cohesion and potency of sake contents by using an extract of mulberry tree, powdered mulberry leaf powder and dextrin starch-added olive sauce .

Hereinafter, the present invention will be described in detail.

The present invention

Aging the washed porcine small intestine into the leaching solution of mulberry;

A step in which the dried vermicelli is called an extract of mulberry;

Preparing a seasoning prepared by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15: 10;

Cabbage, leek, and mulberry leaf powder at a mixing ratio of 40: 15: 30 by weight;

A step of binding one end of the porcine small intestine and filling the prepared instant noodles, prepared seasoning, vegetable seeds, separately prepared soup, and boiling them in the leek of mulberry; And

Vacuum packing the boiled pellets, and storing the pellets in a frozen state;

And a method of manufacturing a spinneret.

In the present invention, the seasoned sauce may further include an audi source, and the audi sauce may be added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the seasoned sauce.

In the present invention, the above-mentioned sesame sauce is characterized by being a mixture of an olive oil extract, an olive oil powder and a dextrin starch.

The above-mentioned extract of Odie and the sesame powder can be produced by a conventional production method. For example, it is possible to produce an ori extract by crushing the orifice with a spatula or using a blender or the like, and the freeze-dried orifice powder can be used to produce the orifice powder, but the present invention is not limited thereto.

In the present invention, the mixing ratio of the Ahi extract and the Aji powder may be 1: 0.1 to 1, and the blending ratio is to enhance the hue of the beading, and to take into consideration the harmony of the flavor and taste.

The present invention relates to a method for preparing an instant noodle in which the instant ingredients are easily broken or separated by using seasoned sauce containing a specific starch in an edible sauce by adding an edible sauce to the seasoned sauce, It is possible to provide a variety of shapes without deformation of the initial inverse shape and further to provide an inverse shape in which the initial shape of the inverse shape is not deformed even without the inverse toe skin.

In the present invention, the specific starch is dextrin starch and has a effect of enhancing the binding force between the ingot-in-place materials remarkably better than the conventional ones by using a seasoned sauce mixed with dextrin starch.

Preferably, the dextrin starch is contained in an amount of 0.1 to 10 parts by weight, more preferably 1 to 5 parts by weight, based on 100 parts by weight of the mixture of the extract of Odi and the powder of an odd lotion.

The present inventive audi source can increase the binding force between in-line inner materials, so that even when heated in a microwave oven after being supplied in the form of frozen foods, the content of the supernatant does not escape between the shells or tears, So that it is possible to maintain the shape set to?

In the present invention, the vegetable genus can be produced by the following steps.

Prepare the vegetables first, cabbage and leek, clean it in running water, then drain it out. The vegetable minus the water is chopped so that it can become a genuine root each.

The cabbage, leek, and mulberry leaf powder prepared as described above may be mixed at a weight ratio of 40: 15: 30 to prepare vegetable seeds.

The mulberry leaf powder of the present invention is prepared as a mulberry leaf which is steamed for 5 to 20 minutes at a temperature of 30 to 60, and dried by immersion in cold water.

If the mulberry leaves are steamed at a temperature outside the range of 30 to 60, there is a problem that the unique flavor and taste of the mulberry leaves can not be appreciated, and further, appearance, coloring and taste are deteriorated.

Therefore, it is preferable to use the mulberry leaf powder in which the mulberry leaves are subjected to steam treatment at a temperature of 30 to 60 in the mulberry leaf powder, and further, the meat quality is high and the functionality of the mulberry leaf is added, and the overall preference is increased.

In the present invention, the seasoning seasonings can be produced by the following steps.

Prepare seasoned sauce by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15:

The mixed seasoning is aged at room temperature for about 1 hour to about 2 hours. The seasoning of the mixed seasoning is matched to stabilize the seasoning so that the seasoning is uniformly mixed with the seasoning, the vegetable, and the pre-mixture.

Prepare the surface to be used in the above-mentioned range.

It is used in the mulberry leach solution prepared by the following method.

In the present invention, the mulberry leach solution is an extract from a mixture of bark, roots and stem of mulberry.

More specifically, the leachate of mulberry is a mixture of bark, roots and stem of mulberry at a ratio of 1: 3 to 10: 1, and the mixture of bark, root and stem of the mulberry is sufficiently submerged For 2 to 6 hours. At this time, care should be taken to prevent foreign matter from entering. The various components are extracted through immersion for the time.

Prepare the pure seeds by mixing slowly and uniformly with a stirrer or hand by using the above prepared instant noodles, seasoned vegetables, vegetables, and other prepared seeds.

In the case of the instant pomace, it is possible to use the mixture at a mixing ratio of 3: 1: 1: 1.5 by weight of the bean paste, seasoned vegetables, vegetable seeds, and papermill.

In the above-mentioned in-line mixing process, if the mixture is rubbed forcefully, it may be crumbled and the taste may be changed.

When the pupa is prepared as described above, it is necessary to prepare a porcine intestine to be put into the pupa, so that a porcine small intestine is prepared and washed. The porcine small intestine is prepared by using a conventional porcine small intestine as a porcine small intestine. Especially, the porcine small intestine is suitable as a ginseng material because it is thin and long.

Therefore, after washing the swine juice with water, remove the water, add the coarse salt, remove the oil from the rinse well 5 ~ 6 times, clean it, clean it and turn it over.

The washed porcine small intestine is immersed in the mulberry extract prepared by the above method for 2 to 5 hours to completely remove the residual oil, thereby eliminating the smell and making the meat harder and chewy.

In the present invention, the mulberry leach solution is a leach solution derived from a mixture of bark, root and stem of mulberry. The leaching solution of mulberry can be obtained by adding 0.1 to 4% by weight of organic acid to the weight of the mixture of bark, roots and stem of mulberry A unique odor can be efficiently removed.

The higher the amount of organic acid added, the stronger the deodorizing action against the unpleasant odor of the swine lance grower. However, when considering the unpleasant smell of the pig lance produced finally, the added amount is the mixture of the bark, roots and stem of mulberry Is in the range of 0.1 to 4% by weight relative to the weight of the composition.

In the present invention, the organic acid is phytic acid. The phenolic acid has a higher deodorizing effect than other organic acids and has an advantage that it does not generate any foreign matter or odor.

The addition of organic acid to the mulberry infusions has the advantage of enhancing the preference for the pomegranate to the consumers who have a sense of rejection due to the pig odor by giving synergy to the unpleasant smell removal of the pork loins.

In addition, in the present invention, the porcine small intestine filled with the pure ginseng is also boiled in an extract of the mulberry produced by the above method.

More specifically, the end portion of the porcine small intestine without the above-mentioned water is bundled, the other side end portion is fitted with a funnel, the filled end portion is filled to fill the end portion, and the end portion is bundled and then boiled in the mulberry infusion.

The boiling temperature is suitably from 80 to 120 and should be heated for about 1 to 3 hours. By immersing for a sufficient time and heating for about 4 hours at low temperature of about 80 ° C, the components contained in mulberry can be fully absorbed in the puddle.

The functional sundae prepared by the above method has high palatability without discriminating all age groups, and can be supplemented evenly with nutrition while eating snacks, and at the same time, functional ingredients can be conveniently ingested.

The functional sundae according to the present invention can improve the cohesion of the mulled contents and remove the unique odor by using the extract of mulberry, powdered mulberry leaves and dextrin starch, And the like.

The present invention will be described in more detail with reference to the following examples. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited by these examples in any sense.

Hereinafter, the technical and scientific terms used herein will be understood by those skilled in the art without departing from the scope of the present invention. Descriptions of known functions and configurations that may be unnecessarily blurred are omitted.

[Preparation Example 1] Mulberry leaf pretreatment

After mulberry leaf 2 was washed with clean water, it was pretreated by steaming at 30 ° C. for 10 hours, rinsed in cold water, and pulled up to a tray to remove water. After drying for 1 day in shade, mulberry leaf powder .

[Preparation Example 2] Preparation of mulberry leaf extract

The mixture of the bark 2, roots 2 and stem 2 cut into a certain size was washed with clean water and then dried in the shade for 1 day.

10 L was added to the husk, root and stem mixture of the dried mulberry, and immersed in the fully submerged state for 6 hours to prepare an immersion liquid.

70 g of phytic acid was added to 10 L of the obtained leach solution and dissolved to prepare a mulberry leavening solution finally.

[Preparation Example 3] Preparation of an otic source

The edible extracts were prepared by using a washed mixer.

The dried powders of 40 mesh or less were prepared by using an ultrasonic pulverizer.

100 parts by weight of the mixture prepared by mixing 100 g of the above-prepared edulmon extract and 50 g of the edible powder was mixed with 0.3 part by weight of dextrin starch to prepare an audi source.

[Comparative Production Example 1]

Mulberry leaves 2 were washed with clean water and then placed on a tray to remove the water. Then, the mulberry leaves were dried in the shade for one day to prepare a mulberry leaf powder.

[Comparative Production Example 2]

Mulberry leaf powder was prepared in the same manner as in Preparation Example 1, except that the washed mulberry leaves were steamed at a temperature of 20 ° C.

[compare Manufacturing example  3]

Mulberry leaf powder was prepared in the same manner as in Preparation Example 1, except that the washed mulberry leaves were steamed at a temperature of 70 ° C.

[compare Manufacturing example  4]

Mulberry extract was prepared in the same manner as in Preparation Example 2, except that phytic acid was not added.

[compare Manufacturing example  5]

Mulberry extract was prepared in the same manner as in Preparation Example 2, except that citric acid was added instead of phytic acid.

[compare Manufacturing example  6]

A mulberry infusion was prepared in the same manner as in Preparation Example 2, except that acetic acid was added instead of phytic acid.

[ Example  One]

4 kg of cabbage, 1.5 kg of leek, and 3 kg of mulberry leaf powder of Preparation Example 1 were mixed into the vegetables to prepare vegetable seeds.

Seasoned sauce was prepared by mixing 500 g of beef powder seasoning, 100 g of ginger powder, 150 g of red pepper powder, 4 kg of garlic, 10 g of pepper, 120 g of salt and 100 g of sugar as seasoning seasonings.

100 g of the seasoned seasoning, 100 g of the vegetable seeds and 150 g of the pregelatinized material were mixed with 300 g of the above-mentioned ground surface for 1 hour in the mulberry leavening solution of Preparation Example 2 to prepare a pure seeds.

After immersing the aged porcine small intestine in the mushroom leaching solution of Preparation Example 2 for 3 hours, it was cut to the extent that the porcine small intestine could enter into the jug container. Then, one end was tied with a string and the funnel was inserted into the other side end portion. After filling it up, it was tied with a string to fill the gut in the porcine gut.

The porcine small intestine filled with the pudding was poured into a separately prepared steam container and sufficiently cooked and vacuum packed.

[ Example  2]

An antiperspirant was prepared in the same manner as in Example 1, except that 5 parts by weight of the sesame sauce of Production Example 3 was added to 100 parts by weight of the seasoned sauce.

[ Comparative Example  One]

Sundae was prepared in the same manner as in Example 1, except that the mulberry leaf powder of Comparative Preparation Example 1 was added to seasoned sauce.

[ Comparative Example  2]

An antiperspirant was prepared in the same manner as in Example 1, except that the mulberry leaf powder of Comparative Preparation Example 2 was added to seasoned sauce.

[ Comparative Example  3]

An instant noodle was prepared in the same manner as in Example 1, except that the mulberry leaf powder of Comparative Preparation Example 3 was added to seasoned sauce.

[ Comparative Example  4]

Except that the porcine small intestine and the dried bean paste were immersed in the mulberry leavening solution of Comparative Production Example 4 and used.

[ Comparative Example  5]

Except that the porcine small intestine and the dried bean paste were immersed in the mulberry leaf extract of Comparative Production Example 5 and used.

[ Comparative Example  6]

Except that the porcine small intestine and the dried bean paste were immersed in the mulberry leavening solution of Comparative Preparation Example 6 to prepare an ingot.

[ Test Example  One]

The unpleasant odor intensity, appearance, color, and taste of the pig immediately after thawing the frozen paste prepared in the above Examples 1 to 2 and Comparative Examples 1 to 6 were evaluated according to the preference Bad, 2. insufficient, 3. normal, 4. good, 5. very good).

Likelihood Odor intensity Appearance and color flavor Example 1 Odorless 4.5 4.5 Example 2 Odorless 4.9 5 Comparative Example 1 Weak 2.7 2.3 Comparative Example 2 Weak 2.5 2.5 Comparative Example 3 Weak 2.7 2.7 Comparative Example 4 It is very strong. 2.0 1.5 Comparative Example 5 is average 2.4 2.2 Comparative Example 6 strong 2.3 2.0

As can be seen from the results shown in Table 1, the odor intensity of the pork mulberry extracts was found to be low or insignificant when the mulberry extract was added to the mulberry extracts. On the other hand, And the addition of other organic acid instead of phytic acid, the intrinsic smell of the pig was strong or remained intact.

Also, as a result of examining the preference degree of the examples, when the mulberry leaf powder treated with steam at a temperature in the range of 30 to 60 mulberry leaves was used, the appearance, coloring and taste were lowered, and the mulberry leaves of 30 The mulberry leaf powder treated with steam at a temperature of 60 to 60 showed a high meat quality and added functionality of the mulberry leaves, thereby increasing the overall preference.

[Test Example 2]

In order to test the preferences of the chewing taste (shear force), smell, hardness, viscosity, color and the like of the instant noodles of Examples 2 and 5 having the best preference in Test Example 1, The fire that heated the steam container was controlled to be as small as possible and heated, thereby preventing the steam from cooling down.

A part of the squeezed pieces taken out from the steam container was cut into a usual (size sold in the market) size,

The tasting group consisted of 10 to 5 (group A), 20 to 5 (group B), 30 to 5 (group C), 40 to 5 (group D, ), 50 to 5 (group E) were selected and the results as shown in Table 2 were obtained.

division Shear force Appearance (color) incense preference

Example 2

Group A ○ △ ○ ○ Group B ○ ○ ○ ○ Group C ○ ○ ○ ○ Group D ○ ○ ○ ○ Group E ○ ○ ○ ○

Comparative Example 5

Group A ▼ ▼ ▼ ▼ Group B ▼ ▼ ▼ ▼ Group C ▼ △ ▼ ▼ Group D △ ▼ △ ▼ Group E ▼ ▼ △ ▼

○: Very good When there are four or more, △: Normal When four or more, ▼: Bad, three or more

As can be seen from the above Table 2, the shear force indicating the degree of chewing, the hue and the color showing the appearance, and the overall preference were also very good in all the age groups in comparison with the case of the comparative example.

Claims (8)

Aging the washed porcine small intestine into the leaching solution of mulberry;
A step in which the dried vermicelli is called an extract of mulberry;
Preparing a seasoning prepared by mixing beef powder seasoning, pepper, salt, garlic, sugar, red pepper powder and ginger powder at a mixing ratio of 50: 1: 12: 400: 10: 15: 10;
Cabbage, leek, and mulberry leaf powder at a mixing ratio of 40: 15: 30 by weight;
A step of binding one end of the porcine small intestine and filling the prepared instant noodles, prepared seasoning, vegetable seeds, separately prepared soup, and boiling them in the leek of mulberry; And
Vacuum packing the boiled pellets, and storing the pellets in a frozen state;
≪ / RTI > The method according to claim 1,
And further adding an audi sauce to the seasoning sauce. 3. The method of claim 2,
The method according to any one of claims 1 to 5, wherein the sesame source is a mixture of an olive oil extract, an olive oil extract, an olive oil extract and a dextrin starch. The method according to claim 1,
Wherein the mulberry leaf powder is steamed for 5 to 20 minutes at a temperature of 30 to 60, and then is immersed in cold water to produce dried mulberry leaves. The method according to claim 1,
Wherein the leachate of mulberry is an extract from a mixture of bark, roots and stem of mulberry. 6. The method of claim 5,
Characterized in that the organic acid is added in an amount of 0.1 to 4% by weight based on the weight of the mixture of the bark, roots and stem of the mulberry tree. The method according to claim 6,
Wherein the organic acid is phytic acid. The method according to claim 1,
Wherein the prepared instant noodles are prepared by mixing prepared instant noodles, seasoned vegetables, vegetable noodles, and separately prepared noodles at a mixing ratio of 3: 1: 1: 1.5 weight ratio.