KR101582669B1 - Method for producing Red snow crab broth for Ramen and the Red snow crab broth - Google Patents

Abstract

The present invention relates to a method for preparing red sea bream water for ramen and a red sea bream water for the sea water. More particularly, the present invention relates to a method for preparing red sea bream water for irrigation, Preparing a vegetable broth by adding dried shiitake mushroom, dried kelp and licorice to water and heating the mixed vegetable broth to prepare vegetable broth; mixing the cooked broth with the prepared vegetable broth; A step of adding salted soup to the salted water having lowered salinity and adjusting the salinity to 6 to 8 ‰ by using water; And heating and cooling.
According to the present invention, there is an effect of improving the nutrition and flavor of the wheat noodles at an inexpensive price by utilizing the abandoned jujube water. In addition, there is an effect of increasing the preference of ramen by offering a cool flavor to the ramen.

Description

Description: TECHNICAL FIELD [0001] The present invention relates to a method for producing red ginseng,

The present invention relates to a process for producing red ginseng water for ramen and a red ginseng water for ramen. More specifically, the present invention relates to a process for producing ramen ginseng water using ramekin juice, The present invention relates to a method for preparing red noodle soup for instant noodles and a method for preparing red noodle soup for ramen noodles.

In general, ramen is an instant food which is produced through the processes of rolling, cutting, boiling, pouring, drinking and cooling after mixing wheat flour with the additives such as salt, emulsifier, egg, lecithin etc. Since it is cheap, easy to cook and easy to eat, it has been widely popular as a popular food since it is known to the general public.

However, since the conventional ramen uses wheat flour as the main raw material, it lacks nutrients such as minerals and vitamins, and the blood concentration of cholesterol which causes adult diseases is increased due to the animal fat channel which is necessarily contained in the process of removing water by the hot water. There is a problem that lipid peroxide, which is a toxic substance that acidifies the human body, is generated due to the automatic oxidation reaction of the fat.

As a result, if ramen is continuously consumed for a long time, it is very likely that an imbalance of the nutrients required for the human body, an onset of adult diseases such as hypertension and diabetes, and acidification of the human body occur.

Therefore, many studies have been conducted in consideration of health and nutritional aspects of ramen as a food to substitute for one meal.

As a prior art, Korean Patent Laid-Open No. 10-2010-0035255 proposes a method of producing ramen soup using soybean soup and ganoderma lucidum as main ingredients, and a cooking method of ramen using the same. However, The use of expensive materials has the disadvantage that the price of ramen is too high and popularized.

In addition, Korean Patent No. 10-1494383 discloses a method for preparing seafood noodles using sea ginseng and its preparation method, thereby enhancing nutritional value of the noodles and enhancing the flavor of the noodles. However, expensive materials such as goat ginseng and various seafood are used This also has the disadvantage that it can not have price competitiveness.

Therefore, there is a need for a method of increasing the nutritional value of ramen and improving the flavor thereof so as not to lose price competitiveness.

On the other hand, red sea bream (Chionoecefes japonicus), also called red sea bream, is distributed in the depths of 200 ~ 2,000m on the east coast coast of Korea, and its texture is soft, tastier and clear compared to hairy crab, crab and king crab. In general, it is consumed as an edible product mainly after ripening due to the nature of tissues, while Hongge is easy to separate peel and muscle after ripening. In addition, Hongge is a food that many people enjoy as a special taste due to the production of processed foods such as mutton and gratin, and unique flavor and aroma.

However, such red ginseng is about 15% used in processed food and the rest is discarded, so research on reuse is very necessary. In addition, since red ginseng is rich in free amino acids, organic acids and fragrance components, its nutritional value is high and its flavor is excellent due to its aromatic component, alkylpyrazines. However, And is becoming a source of contamination of rivers and coastal marine environments.

Thus, research using processing by-products of Honggegyeo and matured water has been conducted. As such prior art, Korean Patent Laid-Open Publication No. 10-2003-28089 discloses a reaction flavoring agent using crab meat crumbs, And Korean Patent Registration No. 10-725752 discloses a method for producing natural oriental extract for crab meat using a red ginseng juice.

However, in the conventional natural-beating processing, generally, the by-product of red ironing is to be concentrated up to 30 brix. Therefore, due to the cost burden for raising the fuel cost, the economical efficiency is still low and the energy cost due to concentration is increased, .

KR 10-2010-0035255 A KR 10-1494383 B1 KR 10-2003-0028089 A KR 10-725752 B1

 Quantitative analysis of Alkylpyrazines in red ginseng concentrate (Korean Journal of Food Science and Nutrition, Vol.24 No. 3, 454-458,

Therefore, it is an object of the present invention to provide a nutritive value of ramen radish water by preparing ramen radish water by using red ginseng water, which is abandoned as it is in spite of containing abundant nutrients, To increase the sensuality.

Another object of the present invention is to enhance the nutritional value of ramen juice and improve the flavor of the ramen juice, so that the price competitiveness can be obtained without using expensive materials.

In order to accomplish the above object, the present invention provides a method for preparing red mugwort water for ramen, comprising the steps of: preparing red mugwort water; filtering the sludge from the prepared red mugwort water; Adding seaweed and licorice to water to prepare vegetable broth; heating the mixed sourdough with filtered sludge to mix the prepared vegetable broth; lowering the salinity of the mixed broth; Adding the soup to the salted water having lowered salinity and adjusting the salinity to 6 to 8 ‰ using water; mixing the salted water with the salted water sufficiently and then heating and cooling for 3 to 10 minutes; And a control unit.

The step of preparing the vegetable broth comprises the steps of: 1 to 5% by weight of onion; 3 to 9% by weight; 0.3 to 0.6% by weight of dry shiitake; 0.1 to 0.3% 0.1% by weight of water is added and the mixture is heated at 80 to 100 ° C for 1 to 3 hours. The mixing of the red mugwort water and the prepared vegetable broth comprises mixing red mugwort water and vegetable broth at a weight ratio of 1: 2 to 4 .

The step of lowering the salinity is characterized by further lowering the salinity to 4 to 5.5 ‰ and adjusting the salinity to 6 to 8 ‰ by adding a liqueur with the ramen soup.

In addition, according to the present invention, the red sea bream water for ramen includes white sea mackerel, vegetable broth, and ramen soup, and has a salinity of 6 to 8 ‰. The vegetable broth is onion, radish, And licorice are added to water and heated.

The red ginseng broth further comprises a liquor, and the vegetable broth comprises 1 to 5 wt% of onion, 3 to 9 wt% of onion, 0.3 to 0.6 wt% of dried shiitake, 0.1 to 0.3 wt% of dried tallow, %, And 0.01 to 0.1% by weight of licorice, and heating at 80 to 100 ° C for 1 to 3 hours.

According to the present invention, there is an effect of improving the nutrition and flavor of cornstarch water at an inexpensive price by utilizing abandoned jujube water.

In addition, there is an effect of increasing the preference of ramen by offering a cool flavor to the ramen.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process for producing red sea bream for ramen according to the present invention. Fig.

Hereinafter, the present invention will be described in detail.

Conventionally, ramen has a disadvantage in that it has almost no nutritional components and does not have a rich flavor and aroma by simply heating the water and then cooking the instant soup and the surface only.

In addition, in the case of red mackerel, it contains many nutrients and has excellent flavor.

Accordingly, the present invention makes it possible to improve the nutritional value and the limited flavor, which are disadvantages of the ramen noodle, by producing the ramen juice using the Hongge-zuk water, and to prevent the price competitiveness from being lost due to the low manufacturing cost.

First, a method of manufacturing red sea bream water for ramen using the red sea bream water will be described step by step with reference to FIG.

Steps to prepare red mullet.

First, prepare red mats for red mats.

The boiled water used in the present invention can be prepared by using boiled water generated after boiling red sea crab with steam or heat to develop red sea crab, There is no limitation on the method of obtaining the red mullet water.

In addition, chitosan and amino acid contained in red sea bream are contained intact, and alkylpyrazine, which is a fragrance component, is also abundant.

And filtering the sludge from the prepared red mullet water.

In the prepared red mugwort water, various byproducts from the red mugwort, that is, sludge, may be present and filtered.

As the filtration method, various methods known in the art can be used, but filtration can be performed using cotton or net as the most common and convenient method.

Onion, radish, dried shiitake mushroom, dried kelp and licorice in water, and heating to produce vegetable broth.

In addition to preparing the red sea bream water, vegetable broth to be mixed with red sea bream water is prepared. That is, in the present invention, not only the salinity of the red mullet water is lowered but also the flavor and functionality of the broth are enhanced by using vegetable broth.

For this purpose, onion, radish, dried shiitake, dried kelp and licorice are used as the ingredients of the vegetable broth.

Onion which is one of the ingredients of the above vegetable broth is a material which is sweet and rich in broth, and is a material excellent in calming effect and cholesterol removing effect because it contains a large amount of components such as calcium and sulphide.

It is a material that promotes digestion and detoxification while providing a cool taste to broth.

In addition, the shiitake mushroom is rich in the flavor of the broth. It contains lentinan, which helps to treat cancer. It is an ingredient that suppresses the increase of immunity and the proliferation of cancer cells. In particular, shiitake contains a large amount of ergosterine, which strengthens the bones and promotes absorption of calcium by vitamin D. It also helps prevent cholesterol and hypertension, and has been shown to increase good cholesterol and lower bad cholesterol. In addition, eritadenin, a component of shiitake mushrooms, is effective in preventing hypertension by removing cholesterol from the blood and lowering blood pressure, and it contains a large amount of dietary fiber to smooth the function of the stomach and small intestine, Constipation and so on.

The dry sea tangle is a material that gives a rich flavor to the seawater. It has a high content of vitamins and minerals, especially magnesium, calcium, iodine and iron, compared to land plants, and fucoidan (a water- Fiber), and alginate, which have high physiological activity.

The licorice is a sweet-flavoring medicinal substance and has a weakness such as a poison neutralizing action.

The vegetable broth is prepared by adding 1 to 5 wt% of onion, 3 to 9 wt% of onion, 0.3 to 0.6 wt% of dried shiitake, 0.1 to 0.3 wt% of dried seaweed, 0.01 to 0.1 wt% of licorice, %, And heating the mixture at 80 to 100 ° C for 1 to 3 hours, so that the preparation of the mixture at the above-described blending ratio is most favorable for the red ginseng and its flavor.

Mixing the red mullet water filtered with the sludge and the prepared vegetable broth.

Next, vegetable broth prepared by a method such as red mugwort water and scum that sludge is filtered is mixed. At this time, when the mung bean is used as soup, it is necessary to increase the amount of water because of high salinity, so that its nutritional value is lowered and the flavor is not remarkably improved. Therefore, when the vegetable broth is mixed with the red sea bream, the salty water of the broth is lowered, while the cool flavor becomes stronger while the functionality of the broth is improved, and the nutritional composition is further improved.

When the mixing ratio of the vegetable broth is less than 2 parts by weight, the salt content can not be lowered sufficiently, so that the mixing ratio of water should be increased, and the mixing ratio of the vegetable broth to the vegetable broth should be increased to 4 parts by weight The reason for this is that the amount of red mullet water is less than that of vegetable broth, and the flavor and nutrients are not abundant.

Lowering the salinity of the mixed mixed broth.

Next, to adjust the salinity of the mixed mixed broth, an appropriate amount of water is added so that the salinity is about 4 to 5.5 ‰. At this time, if the salinity of the mixed broth is within the above range, it is of course possible to omit the process of lowering the salinity by adding water.

Here, the salinity is lowered to about 4 to 5.5 ‰ because, if the salinity is too high, the salty taste becomes stronger due to the addition of the ramen soup to be added later, and if the salinity is too low, .

Mixing the soup if the salty water has reduced salinity, and adjusting the salinity to 6 to 8 ‰ by mixing water.

If the salty water has lowered salinity, the soup is further mixed and mixed with water to adjust the final salinity to 6 ~ 8 ‰. The reason why the final salinity is set to 6 to 8 ‰ is that the salinity in this range is generally in a range where the salty taste is imparted to people and the sensibility is enhanced.

In the present invention, the ram noodle soup means ram noodle soup contained in commercially available instant ram noodles, and the type of ram noodles is not limited, and the mixing amount thereof is in the range of 0.1 to 1 part by weight based on 100 parts by weight of the lower salty noodle . Since the water is used to adjust the salinity, it is appropriately added or added in accordance with the measured salinity.

In addition to the above ramen soup, it is also possible to add more flavor to the broth and further mix the flavor to catch the unique odor due to the broth. The mixture may be used in a range of 0.1 to 2 parts by weight based on 100 parts by weight of the lowered salinity water.

Mixing the seawater whose salinity is adjusted sufficiently, and then heating and cooling for 3 to 10 minutes.

The salty water having the adjusted salinity is sufficiently mixed and heated at 80 to 100 ° C for 3 to 10 minutes to sufficiently mix and sterilize the broth.

Next, the cooled cooled broth is frozen and stored, thereby completing the production of ramen broth.

Since the ram noodle prepared as described above contains all of the Ramen soup, it is possible to ingest the instant noodle or the noodle of a commercially available ram noodle by feeding, heating and cooking, and the thus cooked ramen is sold in a conventional instant ramen or a restaurant And the nutritional content is also remarkably improved.

Since the red sea bream water for ramen according to the present invention is manufactured through the above-described manufacturing method, the red sea bream water for ramming water has been fully described through the manufacturing method, and a detailed description thereof will be omitted.

That is, the red sea bream water for ramen of the present invention is red sea bream water for ramen having a salinity of 6 to 8 ‰, including red sea bream, vegetable broth, and ramen soup. The vegetable broth is onion, radish, Kelp and licorice are added to water and heated. 1 to 5 wt% of onion, 3 to 9 wt% of onion, 0.3 to 0.6 wt% of dried shiitake, 0.1 to 0.3 wt% of dried seaweed, By weight, and 0.01 to 0.1% by weight of licorice, and heating the mixture at 80 to 100 ° C for 1 to 3 hours. Thus, the taste and nutrition are improved while the production cost is not increased.

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Example 1)

We prepared 20kg of red mackerel which occurred in the process of developing the sponges of Hongge. Then, it was sieved using cotton. At the same time, 2 kg of onion, 4 kg of onion, 300 g of dried shiitake mushroom, 100 g of dried kelp, and 50 g of licorice were put in a net, together with 55 kg of water at a temperature of 85 to 95 ° C for 2 hours.

Then, 20 kg of the red sea bream and 55 kg of vegetable broth were mixed, and water was added to the rest to adjust the salinity to 5 ‰.

400 g of instant noodle soup for instant use and 1 kg of mirin were put into the flask, and the flask was adjusted to have a salinity of 7 ‰ using water, sufficiently mixed, and heated at 85 to 95 캜 for 5 minutes. Then, it was cooled at room temperature.

Then, the commercially available instant noodles were cooked according to the recipe shown on the back of the wrapping paper, and the above cooled noodles were used as cooking water, and no additional ramen soup was added.

(Comparative Example 1)

Commercial instant noodles were cooked according to the recipe shown on the back of the package.

(Comparative Example 2)

Commercial instant noodles were cooked according to the recipe shown on the back of the wrapping paper, and 100g and 30g of shrimp were added to the cooked water and heated.

(Experimental Example)

Experimental Example 1: Comparison of sensory properties.

In order to test the sensory properties of the above Example 1 and Comparative Examples 1 and 2, the sensory characteristics of the 30 panelists trained were examined by the 9-point method to examine the appearance, taste, flavor, texture and overall acceptability of the food , 9 points for very good cases, and 1 point for the most dislikes. The scores were evaluated as decreasing sequentially, and the mean value was rounded to the first decimal place.

In the sensory evaluation, each time the evaluation of one sample was completed, the mouth was washed with water, and 10 minutes later, the next sample was evaluated. The mean values of sensory evaluation are summarized in Table 1 below.

Sensory evaluation result division Example 1 Comparative Example 1 Comparative Example 2 Exterior 7 5 9 flavor 9 6 9 Texture 8 8 8 incense 9 5 8 Overall likelihood 9 7 9

As can be seen from the above Table 1, it was confirmed that the ramen of Example 1 exhibited superior appearance, taste, flavor, and preference than the commercial instant ramen of Comparative Example 1, and that the ramen of Comparative Example 2 Level taste, flavor, and preference. However, there was no difference in the texture of Example 1 and Comparative Examples 1 and 2.

Therefore, it was confirmed that the ramen using the Honggeo juice of the present invention can produce a ramen having excellent taste, flavor, and taste without using expensive materials.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

A step of preparing red mullet water,
Filtering the sludge from the prepared red mullet water;
Adding onion, radish, dried shiitake mushroom, dried kelp and licorice to water and heating to prepare vegetable broth;
Mixing the sourdough water filtered with the sludge with the prepared vegetable broth;
Lowering the salinity of the mixed mixed broth to 4 to 5.5 ‰,
Adding the soup to the salty water having lowered salinity and adjusting the salinity to 6 to 8 ‰ using water,
Mixing the seawater whose salinity has been adjusted sufficiently, and then heating and cooling for 3 to 10 minutes,
Wherein the step of preparing the vegetable broth comprises:
1 to 5% by weight of onion, 3 to 9% by weight, 0.3 to 0.6% by weight of dried mushroom, 0.1 to 0.3% by weight of dried sea tangle and 0.01 to 0.1% by weight of licorice were added to 85 to 95% by weight of water, Heated at 100 < 0 > C for 1 to 3 hours,
The step of mixing the red mugwort water and the vegetable broth comprises mixing red mugwort water and vegetable broth at a weight ratio of 1: 2 to 4,
In the step of adjusting the salinity to 6 to 8 ‰,
And further adding a liqueur with the ram noodle soup.
delete delete Includes red sea bream, vegetable broth, ramen soup,
Red sea bream for ramen with a salinity of 6 ~ 8 ‰,
The vegetable broth is added to 85 to 95% by weight of water, 1 to 5% by weight of onion, 3 to 9% by weight, 0.3 to 0.6% by weight of dried shiitake, 0.1 to 0.3% by weight of dried kelp, and 0.01 to 0.1% Followed by heating at 80 to 100 ° C for 1 to 3 hours,
Wherein the red ginseng water and the vegetable broth are contained at a weight ratio of 1: 2 to 4: 1. delete

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