KR101581617B1 - Vegetable Stock Extract Cooking Method - Google Patents

Abstract

The present invention relates to a vegetable stock extract for porridge, and to a method for manufacturing a vegetable stock extract. The present invention relates to a vegetable stock extract for porridge, capable of completing porridge in a short time by making the vegetable stock extract for porridge in advance, and to a method for manufacturing a vegetable stock extract.

Description

[0002] Vegetable Stock Extract Cooking Method [

The present invention relates to a method of preparing a concentrated juice for rice porridge and a method for preparing a concentrated juice for boiling water, .

It is a food that takes a lot of time and care more than a dead dish. Dead digestion power is often provided to weak elderly, infants, and patients. It is also nutritious or nutritious enough to provide a rich nutrition by adding certain ingredients. Recently, there are more and more specialty shops in porridge. In porridge restaurants, which require a lot of sales, many kinds of porridge are produced at the same time depending on the order quantity. In addition, it takes more time to make porridge than other dishes. You have to wait for a long time until the porridge dish comes out.

The characteristic of porridge cooking is that it has a lot of time and attention. It is also a merit of porridge cooking. It can improve the reliability of instant cooked food, that is, slow food. If it is, it becomes rather a weakness of porridge dish. Therefore, there is a clear need for research that can provide porridge dishes more quickly while preserving the flavor of instant cooking.

The prior art documents related to this are as follows.

According to Korean Patent Laid-Open Publication No. 10-2011-0047195, "Method for producing potato broth", the present invention is a method for producing potato broth by adding various materials and preparing and packing broth, The method comprising the steps of: preparing vegetables; Heating the prepared vegetables at a temperature of 100 캜 for 1 hour and filtering them through a 250-mesh screen to prepare a vegetable concentrate; Heating the kelp at a temperature of 100 ° C for 1 hour and filtering the kelp through a 250-mesh screen to prepare a kelp extract; Preparing a seasoning powder by mixing tuna powder, Katsuobushi powder, kelp powder and yeast extract powder; Mixing 40 parts by weight of seaweed extract and 10 parts by weight of seasoning powder with 50 parts by weight of the prepared vegetable concentrate to prepare broth; And cooling and sterilizing the prepared broth and pouch sealing and packaging the broth. The method of the present invention is advantageous in that boiling time can be saved by using boiled broth prepared before boiling.

The inventors of the present invention previously developed the above-mentioned inventors of the present invention to prepare seaweed pouches in advance by hermetically packing them in advance and shortening the cooking time. However, as the mixing ratio, There is still a problem that it is difficult to utilize the same flavor as the case. In addition, since the volume of the broth itself is large, there is a problem of volume and storage problems caused by sealing and packaging.

Korean Patent Laid-Open Publication No. 10-2014-0008001 "Preparation of Seolleonggang Seawater, Preparation of Seolganggang Seaweed and Preparation of Seolganggang ", is carried out by mixing the bones in water mixed with shochu, A method of producing seoulonggang soup characterized by adding seafood, herb medicine, and vegetables, and a method for producing seoltangguk, which comprises adding shochu, ganoderma, and kelp to cold water, adding the beef and removing the blood, , Dried mussel powder, kelp powder and pepper are added, and the mixture is boiled and cooled in cold water. The present invention also relates to a method for preparing sulgwanggang by mixing the sulganggangwook water with the sulgullanggwang.

This explains a technique for removing fish smell caused by the addition of meat, and does not disclose the principle of solving the problem of extracting the drinking water for bamboo cooking in advance.

[Patent Document 1] Korean Patent Laid-Open Publication No. 10-2012-0129131 entitled "Method for producing potato broth", 2012.28.28. [Patent Document 2] Korean Patent Laid-Open Publication No. 10-2014-0008001 "Method for Producing Seaweed Sewage Water, Method for Producing Seolleongtang Meat and Method for Producing Seolleongtang ", 2014.01.21.

In order to solve the above-mentioned problems, the present invention aims to improve the flavor such as the instant cooked porridge using the specific yeast extract, while cooking the seaweed for drinking water at a specific mixing ratio.

In addition, since the water of the present invention is packed in a concentrated state, it is intended to prepare a concentrated water concentrate which is convenient to store and has a smaller volume than ordinary seaweed water by using water after mixing with water.

In particular, the water of the present invention is prepared so as to improve flavor by being manufactured at a specific heating temperature and time so as to be specialized in porridge cooking.

In order to solve the problems of the present invention, the present invention provides a method for producing a yeast extract, comprising 40 to 42 parts by weight of a sea tangle extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, And 0.05 to 0.15 part by weight of a powdered sea tangle powder.

(1) 40 to 42 parts by weight of a seaweed extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract, Placing the part in a mixing vessel; (2) stirring the contents of the mixing vessel while heating the contents of the mixing vessel at a temperature of 85 to 90 DEG C for a predetermined time; And (3) stopping the stirring when the contents have a predetermined viscosity, and slowly cooling the mixing container at a temperature of 75 to 80 ° C for a predetermined time, thereby providing a method for preparing a fermented water concentrate for porridge .

The present invention has the following effects.

1. The fermented juice concentrate according to the present invention is produced at a specific blending ratio, and has the effect of producing a flavor that is obtained by instantly cooking porridge using a specific yeast extract.

2. Since the pickled water of the present invention is packed in a concentrated state, it is advantageous in that it is convenient to store and easy to distribute because it is smaller in volume than ordinary seaweed when water is mixed and used later.

3. In particular, the water of the present invention can be prepared at a specific heating temperature and time so as to be specialized in porridge cooking to improve the flavor.

[Fig. 1] is an approximate flowchart of a method for producing a porridge watering concentrate and a water-containing concentrate.
[Fig. 2] is a flowchart of a method for extracting yeast extract contained in a method for preparing a rice gruel watering concentrate and a water-extracted concentrate.

The present invention relates to a method for producing a seaweed extract comprising 40 to 42 parts by weight of a seaweed extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 parts by weight of yeast extract, And a porridge-containing water concentrate composed of a porridge.

Further, the kelp extract concentrate is prepared by adding kelp flakes, kelp powder and purified water into an extraction tank, heating them, boiling them at a low temperature, heating them at a temperature of 80 to 85 ° C for a predetermined period of time and extracting the extracts with 4.8 to 5.2 brix The present invention provides a concentrated juice concentrate for porridge,

In addition, the present invention is characterized in that the above-mentioned vegetable-extracting concentrate is heated to 95-100 ° C by adding radish, onion, dried seaweed flake, lobster, dried shiitake mushroom and purified water into an extraction tank, And a concentrate for porridge, which is characterized by being prepared by concentrating the concentrate.

The present invention also provides a juice concentrate for porridge, wherein the yeast extract has a water content of 32 to 38 wt%, a glutamic acid content of 18 to 25 wt%, and a pH of 4.9 to 6.1, based on the total weight%.

The present invention also provides a porridge water concentrate characterized by further mixing 10.3 to 11.3 parts by weight of salt.

(1) 40 to 42 parts by weight of a seaweed extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar 0.5 to 0.9 part by weight of yeast extract and 0.05 to 0.15 part by weight of kelp powder in a mixing container; (2) stirring the contents of the mixing vessel while heating the contents of the mixing vessel at a temperature of 85 to 90 DEG C for a predetermined time; And (3) stopping the stirring when the contents have a predetermined viscosity, and slowly cooling the mixing container at a temperature of 75 to 80 ° C for a predetermined time, thereby providing a method for preparing a fermented water concentrate for porridge .

[Fig. 1] is an approximate flowchart of a method for producing a porridge watering concentrate and a water-containing concentrate. Hereinafter, the present invention will be described in detail with reference to specific examples of the present invention.

The poured water extract concentrate of the present invention contains 40 to 42 parts by weight of a kelp extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract, 0.05 to 0.15 parts by weight. The present invention relates to a method for preparing a seaweed extract, which comprises a concentrate obtained by heating the seaweed used in porridge cooking, wherein the constituents of the seaweed extract are based on a seaweed extract concentrate, a purified water, a vegetable extract concentrate, a white sugar, a yeast extract, In the case of a concentrated liquid, it may further contain salt, and may be used as it is in the form of a salt-free, unsalted liquid concentrate.

(1) 40 to 42 parts by weight of a seaweed extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract, A step of putting a part into a mixing vessel is performed. In the case of mass production, a mixing tank can be used. The best combination of the flavor of the pickled water is 41 parts by weight of seaweed extract concentrate, 23.4 parts by weight of purified water, 20.0 parts by weight of vegetable extract concentrate, 4.0 parts by weight of white sugar, 0.7 parts by weight of yeast extract and 0.1 part by weight of sea tangle powder.

The material contained in the mixing vessel can be made in advance. Hereinafter, each containing material will be described separately.

First, the kelp extract concentrate is prepared by heating the kelp flakes, kelp powder and purified water in a cooking vessel, boiling them slightly, heating the mixture at a temperature of 80 to 85 ° C. for a certain period of time, and extracting the extracted mixture with a brix of 4.8 to 5.2, ≪ / RTI > The kelp flake means that the kelp is cut into thin slices or crushed pieces, which means that the kelp powder is made in powder form. It is good to cut the kelp flakes to a length of 0.1 ~ 1cm in length. If you concentrate only with the kelp powder and the purified water, the texture may decrease, so you can mix the kelp flakes for a certain amount. When the content of the cooking container is 1 kg, it can be heated, boiled, and then concentrated by heating at 80 to 85 ° C for 10 to 20 minutes.

The seaweed flakes and sea tangle powder were soaked in purified water and heated for about 1 hour in a softened state for 10 to 20 hours. Then, they were filtered through a mesh screen of 250 to 300 mesh and further heated to a constant temperature of 60 to 70 ° C to obtain 4.8 to 5.2 Concentrate to bricks. The amount of purified water and kelp is preferably 1: 1, and the ratio of kelp powder to kelp flake is 3: 0.5 ~ 1. An extraction tank can be used for mass production, The concentrate may be sterilized and packaged individually in a sealed package.

In addition, the above-mentioned vegetable extract concentrate is heated to 95-100 ° C by adding radish, onion, dried seaweed flake, green onion, dried shiitake mushroom and purified water into a cooking vessel and filtering the extracted liquid for a predetermined time to obtain a brix of 12-14 Is prepared by concentration with 13 Bricks.

The above-mentioned vegetable extract concentrate is prepared by washing the radish, onion, green onion, and dried shiitake mushrooms thoroughly, cutting them into appropriate sizes, placing them in a cooking container of appropriate size, adding dried sea tangle flakes and purified water thereto at 95 to 100 ° C for 1 to 2 hours After heating, it is filtered through a filter net of 250 to 300 mesh, and then further heated to a temperature of 60 to 70 ° C to be concentrated to 12 to 14 Bricks. At this time, the ratio of purified water to radish, onion, green onion, dry shiitake mushroom, and dried kelp flakes can be varied according to the case, but 1: 3 is preferable. The vegetables other than the vegetables and purified water are preferably 50 to 60 parts by weight, 25 to 35 parts by weight of onion, 10 to 15 parts by weight of green onion, 4 to 6 parts by weight of shiitake mushroom and 7 to 8 parts by weight of dried kelp Do.

The yeast extract preferably has a moisture content of 32 to 38% by weight, glutamic acid of 18 to 25% by weight, and a pH of 4.9 to 6.1, based on the total weight%, and the yeast extract is obtained by processing a serbian baker's yeast It is good to do.

[Fig. 2] is a flowchart of a method for extracting yeast extract contained in a method for preparing a rice gruel watering concentrate and a water-extracted concentrate. The yeast extract is prepared by (a) fermenting and washing germinated yeast; (b) subjecting the washed contents to hot water extraction to separate the yeast extract and yeast cell wall; (c) filtering and concentrating only the separated yeast extract; And (d) sterilizing the concentrated yeast extract at 105 to 115 ° C for 44 to 46 seconds, filtering through a mesh network having a diameter of 0.3 to 0.5 mm, and removing impurities using a 0.8 to 1.2 Tesla magnet And the like. In the best process, the concentrated yeast extract is sterilized at 100 ° C for 45 seconds in step (d), filtered through a mesh network having a diameter of 0.4 mm, and then impurities are removed using a 1.0 tesla magnet.

In other words, the germinated yeast strain germinated by the Serbian baker's yeast is fermented and washed and hot water is extracted. In the case of hot water extraction, hot water is used as an extraction medium to cause a problem due to the toxicity of the organic solvent used in the extraction There is high safety. In the present invention, the yeast extract and the yeast cell wall are separated from each other, and only the yeast extract is filtered to concentrate the yeast extract. Feature. The thus-concentrated yeast extract is sterilized at 105 to 115 ° C for 44 to 46 seconds, filtered through a mesh screen having a diameter of 0.3 to 0.5 mm, preferably 0.4 mm, and then filtered using a 0.8 to 1.2 tesla magnet, preferably a 1.0 tesla magnet It detects the metal and removes the impurities including iron and goes through the process of packing. It is also a feature that the enzyme is not used in the process of producing the yeast extract of the present invention.

In addition to the above materials, commercially available products such as white sugar and kelp powder can be used.

40 to 42 parts by weight of a kelp extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of a yeast extract, 0.05 to 0.15 parts by weight of materials are prepared and placed in the mixing vessel. In step (2), the contents of the mixing vessel are stirred while heating the mixing vessel at a temperature of 85 to 90 ° C for a predetermined time.

In this case, heating the mixing vessel to 85 to 90 ° C is a risk that the kelp nutrients contained in the kelp extract concentrate and kelp powder are destroyed at a higher temperature. The heating time may vary depending on the total weight of the material to be contained, but it is preferable to heat for 30 minutes based on the total weight of 1000 g.

In step (3), when the content is 27 to 29 Bricks, the stirring is stopped and the temperature of the mixing container is gradually cooled to 75 to 80 DEG C for a predetermined time. To 80 DEG C, preferably 80 DEG C, and slowly cooling without quenching can minimize the destruction of nutrients in the water and can reduce the change in taste, which is effective. The content is most preferably 27 to 29 Bricks, particularly 28 Bricks.

The thus-prepared fountain solution concentrate is based on an unsalted salt, but 10.3 to 11.3 parts by weight of salt, and most preferably 10.8 parts by weight, are further mixed to produce a salt solution.

The salt contained in the gypsum concentrate may be gypsum, which is obtained by dissolving the gypsum salt in clean water to remove impurities and heating again. (A) 80 weight parts of the gypsum slurry is put into a dissolving tank and filtered by gravity to precipitate; (B) filtering the contents put into the dissolution tank by pressurization and concentrating to produce a recrystallized body; And (c) 20 to 50 parts by weight of a purified salt after further performing a natural dehydration process for 8 to 24 hours to regulate the saltiness.

Salt is largely classified into sun salt and refined salt. It is an untreated salt made of thick and translucent hexagonal crystals, which is made by drawing seawater into a salt water and evaporating harmful substances together with moisture by wind and sunlight. On the other hand, purified salt is a crystal of sodium chloride (NaCl) obtained by electrolyzing seawater to remove impurities and heavy metals from ionized membrane.

In the present invention, the purified salt is used for controlling the salinity, and the salt of the sun is equivalent to the main material of the fly ash. 80 parts by weight of the salt of the sun is put into a dissolution tank to precipitate by gravitational filtration under gravity, Followed by filtration and concentration to produce a recrystallized body. In this case, the content of the inorganic components such as magnesium and calcium can be kept to a maximum by filtering the sun salt twice by gravity type and pressure type. Thereafter, the recrystallized material is subjected to a natural dehydration process for 8 to 24 hours, and then 20 parts by weight of a purified salt is further added thereto to control the saltiness.

When the bulk water-extracting concentrate according to the present invention is mass-produced and circulated, the vegetable extract concentrate and the kelp concentrate extract are often used by freezing. Therefore, the frozen product is taken out and thawed 4 days before the production of the water- Deg.] C, and the powdery materials such as white sugar, kelp powder and the like are passed through a 7 to 8 mesh filter net, filtered and then mixed.

After the above processes (1) and (2), the filtrate is filtered through a 20-mesh line filter and packed with a specific volume of poured water condensate cooled at a temperature of 80 ° C. -> Check whether the sealing machine is abnormal. -> Fill in quantities by product packing unit -> It depends on the process of hot-fill packaging. It can be stored and circulated through a process of quenching to below 30 ° C by using a cooling chiller in which the filling process is completed.

The thus-prepared fountain solution concentrate may be diluted by mixing 3,000 parts by weight of purified water with respect to 200 parts by weight of the fountain solution to be used for bamboo water and broth. The salinity of the diluted water should be between 0.6 and 0.7%.

The present invention has been described above with reference to specific examples. However, since some modifications and variations are possible without departing from the gist of the present invention, the claims of the present invention include modifications and variations that fall within the true scope of the invention.

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Claims (6)

40 to 42 parts by weight of concentrated kelp extract, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract and 0.05 to 0.15 part by weight of kelp powder Respectively,
The kelp extract concentrate is composed of 1 part by weight of kelp, relative to 1 part by weight of purified water, wherein the kelp is composed of 0.5 to 1 part by weight of kelp flakes relative to 3 parts by weight of kelp powder, and the kelp flakes, kelp powder and purified water And heating to boil it once, and then heating the mixture at a temperature of 80 to 85 ° C for a predetermined period of time to concentrate the extracted liquid with 4.8 to 5.2 brix.
The extracted vegetable concentrate was prepared by heating the contents of the extraction tank to a temperature of 95 to 100 캜 for a predetermined time, filtering the extracted liquid to obtain 12 To < RTI ID = 0.0 > 14 < / RTI > brix,
The yeast extract has a water content of 32 to 38% by weight and a glutamic acid content of 18 to 25% by weight based on the total weight% of the yeast extract, A method for preparing a fermented juice concentrate characterized by a pH of 4.9 to 6.1,
(1) 40 to 42 parts by weight of a seaweed extract concentrate, 22.9 to 23.9 parts by weight of purified water, 19.5 to 20.5 parts by weight of a vegetable extract concentrate, 3.5 to 4.5 parts by weight of white sugar, 0.5 to 0.9 part by weight of yeast extract and 0.05 to 0.15 part by weight of a sea tangle powder Into a mixing vessel; And
(2) stirring the contents of the mixing vessel while heating the contents of the mixing vessel to a temperature of 85 to 90 캜 for a predetermined time;
(3) stopping the stirring when the content becomes 27 to 29 brix, slowly cooling the mixing vessel at a temperature of 75 to 80 캜 for a predetermined time;
Wherein the method comprises the steps of:


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