KR101585498B1 - Sundae and a manufacture Method of Sundae - Google Patents

Abstract

More particularly, the present invention relates to a manufacturing method of a netting and a netting which is capable of removing a unique odor of a netting by containing a menthol, persimmon, etc. and adding konjac .

Description

{Sundae and a manufacture Method of Sundae}

[0001] The present invention relates to a dairy product, and more particularly, to a process for producing soy sauce and soy sauce which is capable of eliminating the unique odor of sunflower and containing konjac, and having excellent internal binding power.

Sundae is one of the Korean traditional food which is prepared by filling pork meat, pork meat, bean curd, bean curd, tofu, vegetables and all kinds of seasonings, and filling it with hot water or steam.

Sundae is a nutritional food containing a mixture of various meats and vegetables, so that it is a nutritional food with a proper mixture of plant and vegetable nutrients. It is also suitable as a substitute for one meal because it uses glutinous rice and carbohydrates such as noodles. Using alkaline vegetable as a raw material, It is low calorie, rich in vitamins A, C and fiber, high in iron content and effective for anemia and dizziness, and is known to be a good nutritional food for children and women, especially pregnant women.

However, pigs used in sundae ponds and pigs provide their own color, flavor, and texture, but they retain a unique smell, so that infants, young people, and foreigners who are reluctant to smell pigs are reluctant to consume them. Is a high-protein and nutritious food, there is a problem that the consumer can not be expanded any more and is limited to a part.

In order to overcome this problem, in Japanese Patent Application Laid-Open No. 10-2013-0057857, green tea, bellflower, bank, horse and the like are added to remove the unique odor of sunflower, but its effect is insignificant. Also, And vegetable ginseng, which is mainly composed of vegetables, accompanied by meat, and assorted ginseng consisting mainly of vegetables, have been developed and attempts have been made to reduce the smell of pigs in the mouth. However, the above- There is a problem in that the pellets are not agglomerated and the pellets are dislodged from the pellucid shell.

In addition, the conventional methods for manufacturing sundaes in general households and markets include a method in which a mixture of sugar and bean curd and a mixture of condiments and bean curd with seasonings is mixed in a cow's stomach (intestinal sheath), but since moisture is generated in a large amount, There was a defect that the both ends were to be fixed by thread etc. at the time of cutting, and also there were many defects which are not hygienic, difficult to mass-produce, and which can not be stored for a long time.

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method of producing sea cucumber and sea cucumber to add algae so as to weaken odor peculiar to sea sake.

Another problem to be solved by the present invention is to provide a method of manufacturing a sausage of the present invention, in which a sausage of a frozen state is heated again in a microwave oven or the like, And to provide an excellent pendant and pendent manufacturing method.

Another object to be solved by the present invention is to provide a pour-on and pour-out method of allowing long-term storage and, when necessary, being warmed and packed in hot water.

Another object to be solved by the present invention is to provide a method for producing a pearl-and-pearl-type preparation by adding seaweeds to the pearl liquor to provide a low-calorie pearl.

The present invention may include the following means.

The rootstock according to the present invention includes facial, facial, and paralysis.

According to another aspect of the present invention, there is provided a method of manufacturing a sash according to the present invention.

Wherein the above-mentioned ginseng further comprises one or two or more selected from konjac or buckwheat.

The net weight of the net weight is 1 to 4%, the net weight is 1 to 3%, and the top weight is 1 to 3% based on the total weight of the net weight.

Characterized in that the konjac is contained in an amount of 1 to 3% and the buckwheat is contained in an amount of 0.1 to 2% based on the total weight of the above-mentioned ranges.

The above-mentioned starch is characterized by further comprising glutinous rice, corn starch, sunflower, rice, and pork.

According to another embodiment of the present invention, there is provided a method of manufacturing a spin basket, the spin basket comprising: a cleaning step of selectively cleaning vegetables and a cow; After preparing the surface, prepare the surface by immersing in water of 40 ~ 60 ℃ for 2 ~ 8 minutes. Preparing rice bran by steaming glutinous rice and rice at 80 to 100 DEG C for 10 to 30 minutes; A gummy material forming step of mixing ginseng, buckwheat, maize starch and konnyaku, and then mixing ginseng, ginseng, and persimmon to form a ginseng material; Filling the cigarette material into the cigarette; Forming a gypsum by squeezing the gypsum material filled in the cage at 80 to 100 DEG C for 10 to 30 minutes; And a freezing process step of packaging the instant noodles and freezing them.

In the above-mentioned grit-forming step, the grit is further mixed to form a grit-like material.

The present invention can attenuate the unique smell of sunflower ginseng by containing ginseng, green and red ginseng to provide beneficial components of seaweeds.

The present invention is based on the finding that, in the case of defrosting frozen instant noodles, konjak or buckwheat flour is contained, so that the content of the sweet potatoes does not escape out of the cow field or deformed in the initial shape, And to provide a method of making a pendant and a pendant.

The present invention provides an effect of being able to be stored for a long period of time and being warmed in hot water in a packaged state when necessary.

The present invention improves the effect of adding seaweeds and konjac to make it possible to provide a low-calorie finish.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs. Also, commonly used predefined terms are not ideally or excessively interpreted unless explicitly defined otherwise.

Hereinafter, the present invention will be described in detail.

The saints according to the present invention include persimmon, persimmon and persimmon.

Ecklonia cava used in the present invention is a perennial algae belonging to the kelp family of algae. It is distributed in the southern part of the East Coast, the southern coast, and Jeju Island, and is most mature in spring. The stem has a thick cylinder, and the upper part is a flat leaf. It grows for 3-4 years in the spring with newly emerged leaf parts in the growth zone between the stem and the leaf adductor. The color is brown, but it turns black when dry and the quality is refined. Dried persimmon was used as a raw material for alginic acid, fertilizer for bulky crops, medicines and cosmetics, but it was not developed as a glazed material.

The parasites used in the present invention are a species of seaweed, which means Enteromorpha sp. Parasitic plants are plants belonging to the algae family Galvaceae and belong to the genus Escherichia, such as E. linza, E. intestinalis, E. compressa, E. prolifera or E. clathrata ), And the like. Most of these plants are branched or monotonous with a cylindrical shape, and the upper part of the plant can be spread in a leaf shape. As a taxonomic class, a hollow cylindrical shape is included in this plant. They grow mainly in the upper part of the intertidal zone of the beach, especially where fresh water flows, and often form large communities in quiet tidal pools. It grows mainly from late autumn to early summer, and it is used for food in Korea and Japan, but it has not been developed as a ginkgo.

The above-mentioned senses and parasites are capable of eliminating the instant smell caused by the cigarettes and the sunglasses contained in the seasound. It is preferable that the above-mentioned texture is contained in 1 to 4%, and the above-mentioned paraffin is contained in 1 to 3% with respect to the total weight of the gypsum so as to remove the ginger odor without inhibiting the texture of the gypsum.

Meanwhile, according to another embodiment of the present invention, the rootstock includes a faceted surface, a faceted surface, a pale surface, and a top surface. It is possible to remove the peculiar smell more effectively by including the pesticide in the puddle, and the puddle is preferably contained in an amount of 1 to 3 wt% based on the total weight of the puddle.

Hizikia fusiforme used in the present invention is a pseudo-phyllotaxis with a brown algae plant. It has a gentle slope at the lower part of the intertidal zone, and it is inhabited in a large community in a slightly covered area. It has a fibrous roots and its trunk is conical. The leaves are spatulate and can be seen only from the bottom. They are fleshy, small and have sawtooth on the edge. It is 10 to 60cm in size, and it is used for food because of its good taste, especially calcium and iron.

There are many kinds of saccharides contained in roots, ranging from low molecular weight to high molecular weight, and their properties are quite characteristic. Recently, it has been known that polysaccharides containing a large amount of polysaccharides are effective for their physiological activities. Sulfate polysaccharides present in brown algae are not contained in terrestrial plants. The sulfate group grows in seawater with a lot of SO ₄ ^{2 -} ions. Sotal polysaccharides are commonly referred to as fucoidans. In addition to fucose (L-fucose), it contains galactose, mannitol, xylitol, GlcUA, etc. and is water-soluble and highly viscous polysaccharide. In particular, anti-blood coagulation is much higher than heparin. In addition, there are many trace elements such as cerium required for the human body in addition to calcium and iron. There are elements and bromine that are not found in land plants. There are about 45 kinds of elements in seawater, and many kinds of elements are contained in brown algae comparable to this. Therefore, it can be a very nutritious food material, but it has never been developed as a ginseng material.

And the above-mentioned ginseng is further comprised of one or two or more selected from konjac or buckwheat.

The konnyaku or buckwheat can increase the internal binding force of the pudding which is the content of the pudding, so that when the pudding is cut, the pudding of the pudding is removed or the pudding is frozen and thawed to maintain the original shape . For this purpose, it is preferable that the konjac is contained in an amount of 1 to 3% and the buckwheat is contained in an amount of 0.1 to 2% based on the total weight of the net weight. On the other hand, buckwheat may be used in the present invention in various forms, but it is preferable to use buckwheat powder or buckwheat extract by lyophilization and pulverization.

Meanwhile, the konnyaku used in the present invention refers to a starch prepared by drying a citron of a citron potato main ingredient, which is a high-quality water-soluble polysaccharide, glucomannan, and then pulverizing it. In the form of konjac rice, konnyaku noodle, which is a type of konjac rice, konjac dope, tocopherol, squalene, ginko side, alicin, vitamin A, vitamin B, vitamin C, EPA, and the like have been widely used, but there has been no use as a food material that provides cohesion force in the sowing stage.

The scientific name of the buckwheat used in the present invention is Fagopyrum esculentum Moench, which is generally used as a raw material for pharmaceuticals by barely cutting off the upper branches with leaves and flowers at the beginning of flowering. The main component of buckwheat is rutin, which varies depending on the length of planting and plant parts, and how the herb is dried. Rutin content is highest at 25 to 30 days after planting seeds and at the time of flower budding. The content of the rutin is 4.5% for the bud, 14% for the pinaceae, 9-10% for the leaves and 0.3% to 0.4% for the stem. Vitamin P of the routine acts to lower the permeability of capillaries and to restore vulnerability. In the case of hypertension and hepatitis, the buckwheat flour and buckwheat porridge are made and eaten, and the rutin is made into tablets and used for the purpose of making anti-inflammatory substances such as red ginseng, Prevention of blood vessel bleeding and brain appearance, eat in atherosclerosis. Conventional buckwheat is a functional health food composition, and as a constituent of buckwheat, rutin strengthens blood vessels and is known as a health supplement having an effect of preventing and curing vascular diseases.

On the other hand, the sweet potato may further include glutinous rice, corn starch, sunflower, rice (brown rice, etc.), and pork to provide a glutinous rice paste added with seaweeds.

Further, the present invention may further include vegetables and seasonings which can be generally included in the sash to enhance the texture and flavor of the sashimi. Examples thereof include vegetables such as onion, green onion, perilla, garlic, sesame, ginger, pepper and the like, and may include seasonings such as sesame oil, wheat flour, and beef tallow.

Meanwhile, the manufacturing method according to the present invention includes a cleaning step, a preparation step, a preparation step, a preparation step, a glaze material forming step, a filling step, a glaze forming step, and a freezing processing step.

In the washing step, the vegetables and the cow are selectively washed to remove the incompetent portion, and the vegetable may be generally included at the earliest stages such as onion, green onion, perilla, garlic, sesame, ginger, Prepare by cutting in a pincer.

In the preparation of the bean paste, the beans are dipped in cold water (room temperature), and then dipped in water at 50 ° C for 5 minutes. After the beans are dipped in water at 40 to 60 ° C for 2 to 8 minutes, It is preferable to prepare the surface after marching more than 3 times with cold water.

In the preparation step, the glutinous rice and rice (preferably brown rice) are sufficiently poured into water, and the rice is taken out from the bottom of the flour, and the rice is boiled for 10 to 30 minutes at 80 to 100 ° C.

In the step of forming a glaze material, pregelatinization, buckwheat, starch and konnyaku are uniformly mixed, and then the glaze is mixed with persimmon and persimmon in a blender to form a glaze material.

The filling step is a step of filling the mixed gypsum material into a cage by a filling machine or a manual operation.

The step of forming the gypsum is a step of forming a gypsum by steaming the gypsum material filled in the cage at 80 to 100 DEG C for 10 to 30 minutes in a steamer or the like.

The freezing treatment step is a step of taking out the instant noodles, cooling the instant noodles, vacuum-packing them at about -15 to -30 ° C, and allowing the consumers to easily re-melt and consume them.

Meanwhile, it is preferable that the above-mentioned material-forming step further comprises mixing the gypsum to form a gypsum material so that the smell of the gypsum can be removed more effectively.

Hereinafter, the contents of the present invention will be described in detail by way of examples. However, the scope of the present invention is not limited to these embodiments, but the present invention is not limited thereto.

[Manufacturing Example]

The sieves of Examples 1 to 3 and Comparative Examples were prepared by the method of manufacturing sundae according to the present invention so that the total weight of the total sieve was contained in the weight% of the following Table 1.

Example 1 Example 2 Example 3 Comparative Example onion 21.0 21.0 1.0 21.0 Cob 14.0 14.0 4.0 4.0 Green onion 9.0 9.0 9.0 9.0 Corn starch 7.0 7.0 7.0 7.0 Glutinous rice 5.5 5.5 5.5 5.5 Sunji 2.0 2.0 2.0 2.0 Rice (brown rice) 1.8 1.8 1.8 1.8 Pork 1.0 1.0 1.0 1.0 Sesame oil 0.6 0.6 0.6 0.6 flour 0.5 0.5 0.5 0.5 Perilla 0.3 0.3 0.3 0.3 garlic 0.3 0.3 0.3 0.3 Condiment 0.6 0.6 0.6 0.6 Sesame 0.2 0.2 0.2 0.2 ginger 0.1 0.1 0.1 0.1 pepper 0.1 0.1 0.1 0.1 Moth 2.5 2.5 2.5 - Blue 1.8 1.8 1.8 - Top - 1.8 1.8 - Konjac - - 1.5 - Buckwheat flour - - 0.5 - noodle To 100 To 100 To 100 To 100

[Experimental Example]

Thirty male and female 50 male and female male twenties, which were prepared in Examples 1 to 3 and Comparative Examples 1 to 3, were randomly selected, and their odor, taste, overall taste, The sensory evaluation was performed to determine whether the internal adhesion was good when cut. 10 point rating method was used.

Example 1 Example 2 Example 3 Comparative Example Sundae's smell 8.9 9.1 9.2 5.2 flavor 8.5 8.4 8.9 6.1 Overall likelihood 8.8 9.1 9.3 5.7 Whether the inner binding force is good when the cutting edge is cut 8.4 8.5 9.1 5.6

As shown in the above Table 2, it was confirmed that the smell of sundae was hardly smelled in Examples 1 to 3, and the taste and taste of sundae and the evaluation of whether or not the inner tacking strength was good when cutting the sundae were also much higher High sensory scores were confirmed.

Claims (10)

delete delete delete delete delete delete delete A washing step of selectively washing vegetables and cigarettes;
After preparing the surface, prepare the surface by immersing in water of 40 ~ 60 ℃ for 2 ~ 8 minutes.
Preparing rice bran by steaming glutinous rice and rice at 80 to 100 DEG C for 10 to 30 minutes;
A gummy material forming step of mixing ginseng, buckwheat, maize starch and konnyaku, and then mixing ginseng, ginseng, and persimmon to form a ginseng material;
Filling the cigarette material into the cigarette;
Forming a gypsum by squeezing the gypsum material filled in the cage at 80 to 100 DEG C for 10 to 30 minutes;
And a freezing processing step of packaging the instant noodles and freezing them. 9. The method of claim 8,
Wherein the gypsum is further mixed to form a gypsum material. Characterized in that it is produced by the process according to claim 8 or 9