KR101489376B1 - Noodle soup and Noodle containing hot water extracts of Capsella bursapastoris - Google Patents

Abstract

The present invention relates to udon juice and udon which contains cold water extract, and contains most of the volatile components of cucumber, and it is a noodle soup and a noodle having a good flavor and aroma because the flavor of the cucumber is doubled with the help of the yeast extract. The cold noodle soup according to the present invention has a high degree of harmony with overall taste, flavor, sweet taste, and noodles.

Description

[0002] Noodle soup and noodles containing Capsicum bursapastoris containing hot water extracts [

The present invention relates to udon juice and udon containing cold water.

Cranium is a biennial plant of crucifixion. The scientific name is Capsella It is bursapastoris . It is called a natu-ryu, a matsuyo. Salmon is a salad vegetable used in many countries of the world. In Korea, it is a typical spring herb used as a soup, soup, and soup. I cut it and cut it into chopped pieces and eat it. The distinctive flavor of cilantro can be enjoyed even more when it is roots. Cough is also used as a medicinal, pharmacological actions such as pneumonia, diuretic, headache, asthma, edema, diarrhea, dysentery is effective.

In the study on the volatile flavor components of cucumber according to the drying method (Korean Journal of Food Science and Technology, 28 (5), 1996.10, 814-821) microwave, freeze-dried And aroma components according to natural drying method.

A conventional method for producing udon was prepared by adding mackerel, anchovy, and sardine to seaweed soup to prepare broth, and adding salt, sugar, sake, and brewed soy sauce.

The inventors of the present invention have found that when producing a udon juice, a cold noodle soup with excellent taste and color can be produced when a cold noodle soup is concerned at a high temperature for a short time and then added with yeast extract, .

It is an object of the present invention to provide a cold noodle soup having excellent texture.

An object of the present invention is to provide a method for producing a cold noodle soup having excellent texture.

In order to achieve the above-mentioned object, the present invention provides a cold noodle soup, comprising a cold water extract and a yeast extract. More specifically, (a) 44.75 to 79.85% by weight of cold water extract; (b) 0.15 to 0.25% by weight of yeast extract; 5 to 15% by weight; 5 to 15% by weight of soy sauce; 5 to 10% by weight of brewed soy sauce; And 5-15% by weight of a sweetener. When the water content of the coconut water is 20% by weight or less, precipitation of the contents may occur, and when the coconut water extract is 80% by weight or more, the coconut flavor may become strong. East Extract uses Yeastock ^TM from Asahi of Japan. According to Asahi's description, the yeast stock has a content of glutamic acid of 20% or more. A more detailed composition is shown in Fig. When the yeast extract is used in an amount of not more than 0.15% by weight, the effect of enhancing the taste of the frozen noodles is small, and when the yeast extract is used in an amount of not less than 0.25% by weight, the unique flavor of the yeast extract This can be. Soy sauce uses soy sauce and brewed soy sauce. If it is lower than the lower limit value, it tastes sour taste. If it is higher than the upper limit value, there is a problem of squeezing. Even in the case of the whitish white, there is a problem that it is worsened if it is larger than the upper limit value, and if it is smaller than the lower limit value, there is a problem that the sweet taste is weakened. Salt is a component that controls the overall salinity of the udon broth. If it is above the upper limit, there is a problem of squeezing. If the salt is lower than the lower limit, there is a problem of souring. In addition to the above ingredients, various types of food additives may be further included to enhance the taste of the udon juice.

The hot-water extract is a hot-water extract obtained by extracting water at 96 to 100 ° C for 25 to 30 minutes using water. For hot water extraction, it is effective to extract at a high temperature for a short time. There is a problem that when the cucumber is extracted for an excessively long period of time, the fragrance unique to cucumber is weakened. Since the scent unique to cucumber is volatile, it is necessary to extract it effectively in a short time.

It is preferable to maintain the temperature at 83 to 87 ° C in the process of putting yeast extract, sugar, soy sauce, salt and the like after preparing cold water extract. When the temperature is lower than 83 캜, the solubility of the food is lowered, and when the temperature is higher than 87 캜, the denaturation of the nutrients tends to occur. The order of addition of food additives is firstly added with a solid form additive, and then a liquid component such as soy sauce is added.

Another embodiment of the present invention may be a cold noodle including the raw noodles cooked in the prepared cold broth. The raw noodles are not limited to this, but multidispersible raw noodles containing a lot of water are preferable. The manufacturing method of the multivalent raw surface is disclosed in Patent Registration No. 10-839232 by the present inventors.

The cold noodles according to the present invention provide a noodle soup and a noodle which are further enhanced in flavor and aroma of the food by further increasing the flavor of the cold noodle by the yeast extract.

The method for producing cold noodles according to the present invention is a method for producing cold noodle soup and likelihood which contain the volatile components of cold as much as possible and have little nutrient destruction.

Fig. 1 shows a process for producing cold noodle soup according to the present invention.
Figure 2 shows the amino acid composition distribution of Yeastock ^TM from Asahi.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

( Example 1) A method for producing cold noodle soup according to the present invention .

400 g of water was heated to 96 to 100 占 폚. After that, 54 g of the washed cucumber was put into a net and put in the above water for 30 minutes to prepare a cold extract. The temperature was kept at 96 to 100 DEG C for 30 minutes in order to maintain the scent of cucumber. The cold extract prepared above was cooled to 85 ° C. Thereafter, 1.9 g of yeast extract (yeast extract containing 20% glutamic acid of Asahi of Japan), 100 g of sugar, 100 g of soy sauce, 54 g of brewed soy sauce, salt Was added to prepare cold noodle soup.

( Example  2) Udon  Manufacturing method

500 ml of the cold broth prepared in Example 1 and 200 g of raw noodles were put into the beaker, and the beans were cut for 10 minutes to prepare cold noodles.

(Comparative Example 1) Nongshim (Company A): hereinafter referred to as A) Udon soup and manufacture of udon using the same.

(Comparative Example 2) CJ (Company B)) Udon soup and manufacture of udon using the same.

(Comparative Example 3) Pulmuone Katsuo Udon noodle soup and manufacture of udon using the same

(Comparative Example 4) Nongshim (Company A) Udon noodle soup made from Udon noodles and manufacture of udon noodles using the same.

(Comparative Example 5) Preparation of Shinsegae Food udon juice and udon using the same.

(Comparative Example 6) Preparation of Udon noodle using Udon noodles and Udon noodles using the same.

( Example  3) Sensory test method

Compared with the noodle soup prepared according to the manufacturer's instructions using the products of Company A, Company B, Company C, Company D, Company E and Company F according to the above-described Example 1 and cold noodle according to Example 2 And the preference for udon broth and udon were examined.

method of inspection

In the sensory test, the test site was carried out in the laboratory and cooking room of the food science department of Chungkang Cultural Industry University. The samples were collected from 5 products in comparison with the products according to the present invention. . Three samples were presented in a balanced manner.

(Hereinafter referred to as "C"), cotton lover (hereinafter referred to as "D"), Katsuo-Udon broth, total 5 Species were used. Udon used 5 different types of Udon, A saucer udon, Shinsegae (hereinafter referred to as E) food (young noodles) according to the present invention, Katsuo Udon of Company D, and Pulmuone (hereinafter referred to as F) Katsuo Udon.

The first set of udon soup was provided with udon soup of Udon, Nongshim (A company), and Youngwoo frozen (C company) according to the present invention, and the second set was provided with Udon, , And Youngwoo freezing (company C).

Udon was served as Udon, Pulmuone (F) Udon and Nongshim (A) according to the present invention in the first set, and Udong, Shinsegae (E company) food (young native) Love (Company D) was provided by Katou Udon.

The test method was 7 point scale through preference test.

(1) How to investigate the preference of udon juice

The first udon soup preference test was conducted on December 3, 2012 at 52 Cheonggang Culture College students. 50 g of the udon broth according to the present invention, 40 g of the noodles, 40 g of the noodles, 50 g of the noodles, 40 g of the noodles, 50 g of the noodles, and 40 g of the noodles.

The second udon soup preference test was conducted on December 4, 2012 at 59 Cheonggak Cultural Industry University students. 50 g of the udon broth according to the present invention, 40 g of the udon noodle, 50 g of the noodle soup of Company D (D Company), 40 g of the noodle soup, 40 g of the noodle soup of 50 g and the noodle soup of the Young Woo frozen.

(2) Udon's preference survey method

The first udon affinity test was conducted on December 5, 2012 at 56 Cheonggak Cultural Industry University students. 50 g of Udon soup according to the present invention, 50 g of Udon soup of Pulmuone (F company), 40 g of Udon cotton of Pulmuone (F company), 50 g of Udon soup of Nongshim (A company) The product was provided with 40 g of udon

The second udon affinity test was conducted on 56th December, 2012 at Cheonggang Cultural Industry University. 50 g of the udon broth according to the present invention, 40 g of the present invention company's udon cotton, 50 g of Shinsegae (E company) food udon soup, 40 g of Shinsegae (E company) (D Company) 40 g of Udon cotton.

test results

The results of the preference survey for the first noodle soup are shown in Table 1 below.

According to Example 1, Comparative Example (Company A Udon Noodle Soup)) Comparative Example (B Udon noodles soup) Overall likelihood 5.1 3.81 4.19 Color 5.38 3.83 4.63 Flavor 4.69 4.13 4.02 sweetness 4.42 3.92 4.04 Salty taste 4.75 3.96 3.9

* Significant differences were found in the overall score, color, flavor, and salty taste. In all items except sweetness, the noodle soup according to the present invention showed higher preference than the noodle soup of A and B companies.

The results of the survey on preference for the second noodle soup are shown in Table 2 below.

According to Example 1, Comparative Example (D Udon soup) Comparative Example (C broth of Udon soup) Overall likelihood 4.86 4.19 4.03 Color 4.64 3.98 3.83 Flavor 4.94 4.25 4.39 sweetness 4.53 4.12 4.14 Salty taste 4.71 3.39 3.86

* Significant differences were found in the overall score, color, flavor, and salty taste. In all items except sweetness, the noodle soup according to the present invention showed higher preference than the noodle soup of C and D company.

The results of the preference test for the first udon (udon noodle + soup) are shown in Table 3 below.

According to Example 1, Comparative Example (U-type udder F) Comparative Example (Company A Udon)) Overall likelihood 5.09 4.57 4.62 Color 5.16 4.60 4.09 Flavor 5.32 4.57 4.73 sweetness 5.03 4.41 4.25 Salty taste 5.09 4.57 4.52 Harmony with Udong-myeon 5.30 4.60 4.43

* Significant differences were found in the degree of harmony between overall taste, flavor, sweetness and udon surface. For most items, preference was given to the noodles according to Example 1. It seems that their products are preferred even in the color and salty parts, but they are not significantly different from those of the F company.

The results of the preference test for the second udon (udon noodle + soup) are shown in Table 4 below.

Udon according to Example 1 Comparative Example (E company Udon) Comparative Example (D Udon) Overall likelihood 4.91 4.30 4.10 Color 4.82 4.41 4.63 Flavor 4.98 4.45 4.36 sweetness 4.77 4.18 4.70 Salty taste 4.71 4.05 4.70 Harmony with Udong-myeon 4.76 4.17 4.10

* Significant differences were found in the degree of harmony between overall taste, flavor, sweetness and udon surface. The color and salty taste showed high preference in the product according to Example 1, but there was no significant difference according to the manufacturer. The overall preference, flavor, sweetness, and harmony with the noodle surface were the highest among the noodles according to Example 1.

As a result, the cold noodle soup according to the present invention and the cold noodle using the same were superior to the noodle of the comparative example.

Claims (4)

delete (a) 44.75 to 79.85% by weight of cold water extract; (b) 0.15 to 0.25% by weight of yeast extract; 5 to 15% by weight; 5 to 15% by weight of soy sauce; 5 to 10% by weight of brewed soy sauce; And 5 to 15% by weight of a sweetener.  [3] The cow's milk soup according to claim 2, wherein the cold water extract is water, extracted from water at 96-100 < [deg.] ≫ C for 25-30 minutes.  Cold noodle including the cold noodle soup of the Clause 2 and the raw noodle which it boiled.

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