KR101502046B1 - Low-salt pot stew using milk and tomato, and method preparing the same - Google Patents

Abstract

The present invention relates to a food composition for a staple food including a soup, a soup, a milk, a tomato and a red pepper powder, a food composition for a staple food including a grape, a milk, a tomato, a red pepper powder and a smoked meat product, The present invention relates to a bag stew produced by a method.

Description

[0001] The present invention relates to low-salt pot stew using milk and tomato,

The present invention relates to a food composition for a staple food including a soup, a soup, a milk, a tomato and a red pepper powder, a food composition for a staple food including a grape, a milk, a tomato, a red pepper powder and a smoked meat product, A bag made by the method is provided.

As a main ingredient, soup stew is a food that boils kimchi, ham, and sausage together with seasoning. In addition to the main ingredients mentioned above, various noodles such as ramen noodles, bean curd or udon noodles, tofu, .

Typically, bag stew includes ham and sausage as a source of protein, and is manufactured to meet the taste of the dish by adding kimchi to remove the salty taste of such ham or sausage itself.

Although the above-mentioned kimchi contains many beneficial bacteria including lactic acid bacteria as a fermented food, it has a disadvantage of high salinity because it is prepared by a salting process. In addition, due to the strong taste of kimchi itself, it is also possible to produce unexpected flavorable soup stew when mixed with ham and sausage, and even if the amount and the cooking conditions of other ingredients are the same, The taste of the stew can be changed and it is difficult to achieve uniformity of quality.

Accordingly, it is an object of the present invention to provide a technique for manufacturing pot stew that is excellent both in nutritional and symbolic aspects.

One example of the present invention provides a food composition for a strawberry comprising gravy, milk, tomato and red pepper. The food composition for a dog food may not contain a salted food such as a kimchi.

Another example provides a food composition for baggrass, including broth, milk, tomato, red pepper, and smoked meat products. The food composition for the bag stew may be one which does not contain a salted food such as kimchi.

Another example provides a method for manufacturing a bag stew using the food composition for bag stew.

Another example provides the bag stew made by the above manufacturing method.

The present inventor confirmed that the combination of milk and tomato promotes the absorption of nutrients into the body of the food, and applied it to the manufacture of a stew, thereby producing a stew that is not only nutritious but also has a high flavor and a high preference Respectively.

In addition to adding calcium and protein-fortifying milk to the broth or sea anchovy broth used in conventional stew (for example, bag stew), tomatoes are used instead of salted foods such as kimchi, The unique flavor of the tomato is added, and the taste and nutrition of the stew can be improved.

When the tomato is heated, lycopene, which is a major component absorbed by the human body, is released from the cell wall, thereby increasing the content of lycopene in the food by about 5 times. When the tomato is taken with milk, the lycopene absorption capacity of the lycopene is tripled The present invention has been accomplished by applying it to the manufacture of a stew. Therefore, the most important feature of the present invention is to produce a low salt stew with excellent taste and nutrition using tomato and milk.

'Chigae' refers to the food that boils the soup with the sauce, miso, and kochujang by adding the ingredients.

Thus, one example of the present invention provides a food composition for a jar of chickpea comprising broth, milk, tomato and red pepper.

The broth may be any kind of broth commonly used in the manufacture of a stew, such as broth (e.g., broth made from bovine bone), anchovy broth, sea anchovy broth, seafood broth, or a mixture thereof . For example, the broth is added to 50 to 200 L of water in an amount of 10 to 40 kg of bovine bone, or 5 to 20 kg of tuna meat (small joint area) therein, and the mixture is added for 0.5 to 24 hours, such as 1 to 12 hours, And heating for 12 hours.

The milk may be selected from the group consisting of conventional milk or milk substitute such as processed milk artificially mixed with raw milk, skimmed milk, whole milk powder, goat milk, and milk components. Milk not only adds flavor, but also has nutritional advantages and can also suppress the absorption of salt. Since milk protein undergoes protein denaturation at high temperature, it is preferable that the cooking time of the food composition for stewed dog food does not exceed 10 to 20 minutes, for example, 12 to 15 minutes after the start of boiling.

The tomato may be used whole, in two or four portions, or in a predetermined size (e.g., from about 1 to about 15 cm in length, about 1 to about 15 cm in length, about 0.1 to about 1 cm in thickness, or about 1 to about 8 cm (About 1 to about 8 cm in length, about 0.1 to about 1 cm in thickness) or used in finely divided form (less than about 0.1 to about 1 cm each width / length / thickness) Can be used. At this time, considering the lycopene content of the tomatoes, it may be advantageous to have a large specific surface area. Therefore, it may be more advantageous to use tomatoes in a predetermined size or in a finely divided form. Since the tomato is subjected to a heating process at the time of cooking, the tomatoes included in the food composition for a strawberry provided in the present invention may be raw or cooked. Tomatoes are not only superior in nutrition, but also can exhibit a refreshing and refreshing flavor. In addition, in the case of using for the cooking of a stew including kimchi, the tomato is replaced by the entire amount or a part of the kimchi so as to reduce the salinity of the stew, demonstrate excellent aesthetics that can not be predicted in the kimchi, To taste.

Lycopene contained in tomatoes is a powerful antioxidant that prevents the formation of thrombus, so it has the effect of preventing stroke myocardial infarction, etc., and has anti aging, anti-cancer and hypoglycemic effects. The roots contained in tomatoes are good food for hypertensive patients because they strengthen blood vessels and lower blood pressure.

As described above, when the tomato is heated, lycopene, which is a main component absorbed by the human body, is released from the cell wall, and the content of lycopene in the food is increased by about 5 times. In addition, it was confirmed that the absorption of lycopene in the body is three times higher when the tomato is supplemented with milk. The most important feature of the present invention is that tomatoes are used in the manufacture of soup together with milk by applying such confirmation items.

Since the tomato is an acidic food, it must be cooked in a short time. Therefore, it is preferable that the cooking time of the food composition for the seasoned cheese food does not exceed 10 to 20 minutes, for example, 12 to 15 minutes after the start of boiling.

The red pepper powder is pepper dried and ground powder, and it is a spice used to produce a spicy taste and red color of stew. The red pepper powder contained in the food composition for jargogi is not particularly limited in its particle size and may be contained singly or in a form mixed with basic spices such as soy sauce, miso, kochujang, chonggukjang, salt, pepper and the like.

Wherein the content ratio of the broth, milk, tomato, and red pepper powder in the food composition for jar food is from 30 to 55 parts by weight: 1 to 25 parts by weight: 1 to 40 parts by weight: 0.1 to 5 parts by weight (tomato: For example, from 35 to 50 parts by weight: 5 to 20 parts by weight: 3 to 30 parts by weight: 0.5 to 3 parts by weight, or 40 to 45 parts by weight: 8 to 15 parts by weight: 5 to 20 parts by weight: But it is not limited thereto, and can be appropriately adjusted according to the preference of the cook or cook. The broth is preferably included in the above range for the flavor commonly required for the stew. If the milk is contained in an amount less than the above range, the effect of improving the flavor and nutrition is small. If the milk is contained in an amount exceeding the above range, the milk tastes stronger or the fish tastes stronger. When the tomato is contained in an amount less than the above range, the effect of enhancing the flavor and nutrition is small. If the tomato is contained in an amount exceeding the above range, the taste of the stew may be deteriorated or moisture may be produced. When the red pepper powder is contained in an amount less than the above range, the effect of improving the flavor is insignificant. If the red pepper powder is contained in an amount exceeding the above range, the spicy taste becomes strong or the stew becomes turbid to deteriorate the taste and appearance of the stew.

The food composition for jellyfish can be used for cooking various jelly fishes. For example, the food composition for jellyfish can be applied to various kinds of jellyfish, such as, but not limited to, bag stew, kimchi stew, miso stew, tobacco stew, chunggukjang stew, The food composition for stew food according to the present invention may be suitably selected from the group consisting of seasonings, vegetables, meat, tofu, legumes, marine crustaceans and other seafood, mushrooms, noodles (for example, somen noodles, ramen noodles, , Cheese (such as cheese), eggs, and the like may be further included.

The stew made from the food composition for stewing provided in the present invention has a salinity of 0.7 to 0.99, such as 0.8 to 0.9, by using tomato. The conventional bag stew generally has a salinity of about 1 to 1.2 and a kimchi stew in the case of a salty taste of about 1.1 to 1.3. On the other hand, the stew made from the food composition for stew food according to the present invention is 0.7 to 0.99, such as 0.8 It is advantageous to obtain sensory evaluation even at a relatively low salinity of about 0.9. In addition, since milk plays a role in preventing the absorption of salinity into the body, there is an advantage that it can prevent excessive absorption of salinity.

As described above, since the tomatoes contained in the food composition for stewing provided in the present invention can function as a substitute for kimchi, the food composition for stewing is more advantageous for application to a stew containing kimchi. Particularly, the present invention is characterized in that when the tomatoes and the smoked meat products are heated together to produce a stew, the harmony of flavor among these components is superior to a predictable range. Accordingly, the food composition for a dog food of the present invention can be applied to a stew including kimchi and smoked meat products (for example, sausage, ham, etc.), and tomatoes can be used instead of kimchi to provide stew with low salinity and good taste.

Thus, another example of the present invention provides a food composition for baggrass, including soup stock, milk, tomato, red pepper powder, and smoked meat product.

The use of tomatoes in bag stew can not only promote the digestion of oily foods, but also reduce the burden on the stomach. In addition, eating tomatoes with olive oil or milk improves the absorption of nutrients in the body. In addition, when tomatoes are used together with antioxidant beta-carotene and broccoli containing large amounts of calcium, lutein, selenium and dietary fiber, mushroom mushroom, and cheongchyeongchae, access to well-being foods can be achieved.

In recent years, the demand for low-salt diet has become stronger due to the rising risk of high salinity. Thus, the present invention suggests that the saltiness of bag stew can be reduced by using a nutrient-rich tomato instead of kimchi. In addition, potassium in the tomato component of the body to excrete the sodium component of the body to play a role, so many side effects caused by sodium can be reduced.

The broth, milk, tomato, and red pepper are as described above.

The above-mentioned smoked meat product is dried food which is picked up by salting meat or fish, and smells of smoke, and has a unique flavor and excellent preservability. The smoked meat products which can be included in the food composition for the bag stew can include all kinds of foodstuffs usually used for bag stew, such as smoked sausage, ham, bacon, pepperoni or mixtures thereof. But is not limited to.

The content ratio of the meat, milk, tomato, red pepper powder, and smoked meat product contained in the food composition for the bag stew is from 30 to 55 parts by weight: 1 to 25 parts by weight: 1 to 40 parts by weight: 0.1 to 5 parts by weight: 3 to 30 parts by weight of the composition of the present invention is added in an amount of from 3 to 40 parts by weight or from 3 to 40 parts by weight or from 5 to 20 parts by weight, 40 to 45 parts by weight: 8 to 15 parts by weight: 5 to 20 parts by weight: 1 to 2 parts by weight: 5 to 30 parts by weight, but it is not limited thereto and can be suitably adjusted according to the taste of the cooker or cooker . The advantages of the content range of broth, milk, tomato, and red pepper powder are as described above. When the content of the smoked meat product is less than the above range, it is difficult to exhibit the inherent flavor of the soup stew. If the content of the smoked meat product exceeds the above range, the smoked meat tends to become stronger and the taste of the soup stew can be damaged. Or may be suitably adjusted to suit the taste of the cooker.

As described above, in order to prevent the protein denaturation and / or the nutrient destruction of milk and tomatoes during cooking of the food composition for bag stew, the heating time is preferably 10 to 20 minutes, for example, 12 to 15 minutes after the start of boiling It is good to do.

The food composition for an auxiliary stew can further include a seasoning used in the manufacture of bag stew, and the seasoning may be selected from the group consisting of salt, soy sauce, red pepper paste, miso, sesame oil, pepper, vinegar, But the present invention is not limited thereto, and it may include one or more selected from the group consisting of garlic (for example, chopped or chopped garlic), red pepper (for example, chopped or chopped green pepper, red pepper, Or may be used in an appropriate amount by selecting the appropriate type to suit the preference of the cook. The wave can be used in various forms such as a minced form, a thin cut form, and a long cut form, and there is no limitation on the form of use. The garlic may be whole, chopped, sliced, or a mixture thereof. The garlic may start brewing at the time of cooking, or may be filled with the whole ingredients or a portion thereof for the flavor before heating other ingredients and starting to boil.

The composition for the auxiliary stitch dog may further include various materials other than the above-mentioned materials. For example, in the food composition for an auxiliary strawberry,

One or more kinds of vegetables selected from the group consisting of garlic, onion, pepper (for example, green pepper, red pepper, red pepper, etc.), broccoli, blueberry, chinese cabbage, parsley, sesame leaf, Chinese cabbage and radish;

At least one tofu selected from the group consisting of tofu, soybean curd, and soybean curd;

Beans, soybean processed foods (for example, canned beans), and the like;

At least one mushroom selected from the group consisting of mushroom mushroom, mushroom mushroom, mushroom mushroom, and mushroom mushroom;

At least one noodle selected from the group consisting of noodles, ramen noodles, ramie noodles, udon noodles, vermicelli noodles, macaroni, handmade noodles and the like;

At least one meat (for example, minced meat) selected from the group consisting of minced beef, minced pork and the like;

Eggs, rice cakes, cheese, and the like. In addition, you can add ingredients that suit your preference.

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In one embodiment, the food composition for anchovy junkie comprises 40 to 45 parts by weight of skimmed milk, 8 to 15 parts by weight of milk, 5 to 20 parts by weight of tomato, 1 to 2 parts by weight of red pepper powder, 5 to 30 parts by weight of smoked meat product, 1 to 5 parts by weight of onion, 0.5 to 3 parts by weight of mushroom, 0.5 to 3 parts by weight of broccoli, 1 to 5 parts by weight of tofu, 1 to 3 parts by weight of macaroni, 1.5 to 5.5 parts by weight of chopped pork, 1 to 5.5 parts by weight of parmesan, 0.5 to 3 parts by weight of cheese, and 1 to 5 parts by weight of egg. In addition, the food composition for the bag stew may further comprise 1 to 5 parts by weight of garlic, wherein the garlic is heated together with other ingredients, or the whole or part of the ingredients is boiled for flavor, Lt; / RTI > The content of each of the above materials may be, for example, a value for 100 parts by weight of the food composition for the total bag.

The bag stew made from the food composition for bag stew provided in the present invention has a salinity of 0.7 to 0.99, for example, about 0.8 to 0.9 by using tomato instead of kimchi. The conventional bag stew generally has a salinity of about 1 to 1.2 and a kimchi stew has a saltiness of about 1.1 to 1.3. On the other hand, the bag stew made from the food composition for bag stew according to the present invention is in the range of 0.7 to 0.99, There is an advantage that a sensory evaluation can be obtained even at a relatively low salinity of about 0.8 to 0.9. In addition, since milk plays a role in preventing the absorption of salinity into the body, there is an advantage that it can prevent excessive absorption of salinity.

Another example of the present invention provides a method for manufacturing the bag stew by heating the food composition for bag stew.

More specifically, the bag stew manufacturing method may include a step of heating and boiling the food composition for bag stew.

In another example, when the food composition for an appetite staple includes garlic,

Mixing the ingredients except for all or a part of the garlic in the food composition for the bag stew, putting it in a heating container and heating the mixture; And

When the material begins to boil, the excluded garlic is added, heated and boiled

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As described above, in order to prevent nutrient deformation of milk and tomatoes, it is preferable that the heating time is such that the material containing milk and tomato does not exceed 10 to 20 minutes, for example, 12 to 15 minutes after the start of boiling.

In addition, it is preferable that the heating step is performed in a short time in a high heat for minimizing nutrient destruction and for deep taste.

Since the tomato is an acidic food containing citric acid, succinic acid, malic acid, amino acid and the like, it is preferable to avoid the aluminum material from being used in the heating container, and the material may be a material which does not cause corrosion by acid, for example, a stainless steel pot, .

In another example, a bag stew made by the above-described bag stew manufacturing method, including milk and tomato, having a salinity of about 0.7 to 0.99, such as about 0.8 to 0.9 is provided. The bag stew is a relatively low-salt but high-quality flavor, and prevents absorption of saline into the body, thereby providing nutritional and superior food.

The food composition according to the present invention contains tomato as a substitute for kimchi and additionally contains milk in the broth so that it not only exhibits excellent taste with low salt but also inhibits excessive salt absorption by suppressing the absorption of salt in the body of milk And when taken with milk, it increases the absorption capacity of lycopene, which is a strong sulfation substance of tomatoes, so that it can be useful for the production of nutritionally excellent foods.

The present invention will be described in further detail with reference to the following examples. However, it should be understood that the present invention is not limited to the following examples.

Example  1: Including milk and tomatoes Trout  Produce

20 kg of bovine bone and 10 kg of bovine joint (small joint) were boiled for 1 hour in 100 liters of water and boiled for 12 hours to prepare broth.

42 parts by weight of the prepared broth and 10.4 parts by weight of milk were mixed to prepare basic broth. In addition, it is also possible to produce a variety of products such as red pepper powder, onion, mushroom, broccoli, tomato (uncooked, not cut or pasted), tofu, macaroni, ham (American Willis, (Lean meat / samgwang food), canned beans (Heinz Co.), leeks, cheese, eggs, and garlic. The amount of each material is summarized in Table 1 below.

material Content (unit: parts by weight) Broth 42 milk 10.4 chili powder 1.5 onion 2.1 Mushroom mushroom 1.4 broccoli 1.5 tomato 7 tofu 2.7 macaroni 2 ham 5.5 sausage 6.9 Chopped pork 3.5 Canned beans 4.2 wave 3.5 Cheese One egg 2 garlic 2.8 total 100

Each of the materials except for the prepared basic broth and garlic was mixed in the amounts shown in Table 1, and the mixture was placed in a stainless steel pot and heated. When the material began to boil, 2.8 parts by weight of garlic was added and the mixture was further heated to a temperature not exceeding 15 minutes from the start of boiling to prepare bag stew including milk and tomato.

Comparative Example  1: Milk-free Trout  Produce

Of the basic broth and materials prepared in Example 1, bag stew was prepared in the same manner as in Example 1 except that broth was used instead of milk.

Comparative Example  2: Does not contain tomatoes Trout  Produce

Of the basic broth and materials prepared in Example 1 above, the soup stew was prepared in the same manner as in Example 1 except that the kimchi was used instead of the tomato.

Comparative Example  3: Milk and tomatoes not included Trout  Produce

Of the basic broth and materials prepared in Example 1, baguette broth was prepared in the same manner as in Example 1 except that broth was used instead of milk and kimchi was used instead of tomato.

Test Example  1: Salinity survey

The salinity of the bag stew produced in Example 1 and Comparative Examples 1 to 3 was examined.

The salinity was measured at a suitable time of 5 minutes after boiling using a salinity meter (SB-2000, manufactured by Hana Medical Co., Ltd.), and the salinity was measured at an elapsed time of 10 minutes The salinity was measured and the results are shown in Table 2 below:

Salinity (% (w / v)) Example 1 After 5 minutes after boiling, 0.8 After 10 minutes after boiling, 0.9 Comparative Example 1 After 5 minutes after boiling, 0.9 After 10 minutes after boiling 1.0 Comparative Example 2 After 5 minutes after boiling, 0.9 After 10 minutes after boiling 1.0 Comparative Example 3 After 5 minutes after boiling 1.1 After 10 minutes after boiling 1.2

As shown in Table 2 above, it can be confirmed that the salinity of the bag stew including milk and tomato is lower than that of the bag stew which does not include it.

Test Example  2: Sensory evaluation

In Example 1 and Comparative Examples 1 to 3, sensory evaluation was performed on the bag stew. Sensory evaluation was performed on 20 subjects (14 males / 6 females) in general, and each item was evaluated by a 10 - point method and the mean value was confirmed. The higher the score, the better the score. The lower the score, the worse the score.

The results obtained are shown in Table 3.

Preference of flavor Preference for salt Overall likelihood Example 1 9 9 9 Comparative Example 1 4 7 5 Comparative Example 2 8 4 7 Comparative Example 3 5 4 5

As shown in Table 3 above, preference for bag stew including milk and tomato was better than bag stew which did not include it.

As can be seen from the above Test Examples 1 and 2, the bag stew including milk and tomato according to the present invention is low in salinity and excellent in preference in comparison with bag stew that does not include milk and tomato.

Claims (12)

Wherein the composition contains soy sauce, milk, tomato, red pepper powder and smoked meat product, and does not contain kimchi. The composition according to claim 1, wherein the broth is at least one selected from the group consisting of broth, anchovy, sea anchovy, and marine broth. 3. The food composition according to claim 2, wherein the egg yolk broth is obtained by heating 10 to 40 kg of bovine bone to 50 to 200 L of water and heating for 1 to 12 hours. The food according to claim 1, wherein the content ratio of the broth, milk, tomato, red pepper powder and smoked meat product is 30 to 55 parts by weight: 1 to 25 parts by weight: 1 to 40 parts by weight: 0.1 to 5 parts by weight: Weight portion (soup stock: milk: tomato: red pepper powder: smoked meat product). The food according to claim 1, wherein the content ratio of the broth, milk, tomato, red pepper powder and smoked meat product is 35 to 50 parts by weight: 5 to 20 parts by weight: 3 to 30 parts by weight: 0.5 to 3 parts by weight: Weight portion (soup stock: milk: tomato: red pepper powder: smoked meat product). The food according to claim 5, wherein the content ratio of the broth, milk, tomato, red pepper powder, and smoked meat is 40 to 45 parts by weight: 8 to 15 parts by weight: 5 to 20 parts by weight: 1 to 2 parts by weight: Weight portion (soup: milk: tomato: red pepper: smoked meat product). The food composition according to claim 1, further comprising at least one selected from the group consisting of vegetables, tofu, beans, mushrooms, noodles, meat, cheese, eggs, and rice cakes. [Claim 7] The composition according to claim 7, which comprises 40 to 45 parts by weight of egg yolk, 8 to 15 parts by weight of milk, 5 to 20 parts by weight of tomato, 1 to 2 parts by weight of red pepper powder, 5 to 30 parts by weight of smoked meat product, 0.5 to 3 parts by weight of mushrooms, 0.5 to 3 parts by weight of broccoli, 1 to 5 parts by weight of tofu, 1 to 3 parts by weight of macaroni, 1.5 to 5.5 parts by weight of chopped pork, 1 to 10 parts by weight of canned beans, 0.5 to 3 parts by weight of cheese, and 1 to 5 parts by weight of egg. The food composition according to claim 8, further comprising 1 to 5 parts by weight of garlic. A method for manufacturing a bag stew comprising the step of heating the food composition for bag stew according to any one of claims 1 to 9. 11. The method according to claim 10, wherein the heating step is performed within 10 to 20 minutes after the food composition for the bag stew is started to boil. A soup stew made by the manufacturing method of claim 10, which contains milk and tomatoes and does not contain kimchi, and has a salinity of 0.7 to 0.99.