KR101720433B1 - The method of manufacturing solid jjajang contained black soybean paste - Google Patents

Abstract

The present invention relates to a method of manufacturing a solid jjajang (fried black soybean) containing black soybean paste, including: a primary mixing process (100) of agitating 10.0-18.0 wt% of fat oil, 7.0-8.0 wt% of wheat powder, and 5.6-6.6 wt% of edible salt with respect to 100% of a total composition in a pot; a black soybean paste stir-frying and distributing process (200) of inserting and agitating 3.0-10.8 wt% of the black soybean paste with the primary mixture agitated through the primary mixing process (100) and sufficiently removing moisture of the wheat powder while stir-frying the black soybean paste at the temperature of 90C to 150C; a primary cooling process (300) of cooling down jjajang roux, which is completed by removing the moisture of the wheat powder and stir-frying the black soybean paste through the black soybean paste stir-frying and distributing process (200), into the temperature of 50C-70C; a secondary mixing process (400) of inserting and agitating 10.0-18.0 wt% of fat oil, 16.0-17.0 wt% of jjajang powder, 11.3-13.5 wt% of white sugar, 12.0-13.0 wt% of seasoning powder, 7.8-8.8 wt% of thickener, and 1.3-2.3 wt% of caramel color, with the jjajang roux cooled down through the primary cooling process (300); a filling process (500) of pouring the secondary mixture agitated through the secondary mixing process (400); a secondary cooling process (600) of curing the filled mixture filled through the filling process (500) under a condition of the temperature of 0C to 10C; and a packing process (700) of packing a solid material cured and cooled down through the secondary cooling process (600).

Description

[0001] The present invention relates to a method for preparing a solid jjajang containing black roots,

The present invention relates to a method for manufacturing a solid jelly bean having a flavor and a simplicity of cooking similar to that of a jelly sauce prepared in a Chinese restaurant.

Generally, saengjang sauce is roasted in Chinese restaurant for roasting, and roasted roasted chunks are prepared. Then, roasted roasted roasted chunks are prepared according to the order, processed with vegetables such as onion and meat or meat or meat, and then sauteed sauce is supplied with cotton or rice have.

However, if we look at the process of manufacturing japanese sauce in the above-mentioned Chinese restaurant, it is necessary to take a part of the required amount of roasted chunks in a large amount beforehand, It is difficult to keep the uniform taste and it is difficult to maintain the uniform taste and it is difficult to maintain the uniform taste. It also causes problems.

Also, in case of preparing a spoon for one-time cooking in a general household, a large amount of roasted roasted chunks are rarely produced as in a Chinese restaurant, and in the case of producing a roasted roasted chunks in small quantities, It is a fact that they buy and eat raw sauce.

However, retort jamjang sauce, which is sold in the general city, is easy to store and use because it cooks and sterilizes raw materials such as vegetable raw materials and meat for a long time for commercial sterilization. However, it has a flavor similar to that of a jjangjang sauce There are many difficulties to supply jelly-like sauce.

For example, Korean Patent Laid-Open Publication No. 90-2718, entitled "Method of manufacturing an instant container jelly-bean soup", comprises a method of mixing raw materials such as corn powder, onion, pork, salt and lard to 50 to 60 wt. 15 to 32% by weight of corn starch coated with a composition of 35 to 40% by weight of pulverized jade base powder, 3 to 11% by weight of vegetable oil, 1 to 10% by weight of other seasonings and 1 to 10% %, Respectively. "This means that the product can be reconstituted by adding water together with the dried surface, so that it is easy to store and use. However, since the process of pulverization makes the flavor It was somewhat lacking.

In addition, as a retort product, Korean Patent Laid-Open Publication No. 92-21042 'instant jelly composition' comprises 4 to 10% by weight of meat, 25 to 45% by weight of vegetables, 5 to 15% , 0.3 to 1.5 wt% of sugar, 2 to 6 wt% of shortening, 0.5 to 1.5 wt% of seasoning, 25 to 45 wt% of drinking water, 2 to 8 wt% of wakame extract and 0.05 to 0.2 wt% of calcium chloride or magnesium chloride , Which provides a ready-to-eat composition that can be mixed with noodles and the like only by simple heating. However, the taste and texture of meat and vegetables are somewhat deteriorated when the retort product is sterilized under high pressure, There is a problem that it is not free to manufacture.

Korean Patent Laid-Open Publication No. 2000-31886 discloses a seasoning composition to be added to a food containing a starch to prevent sour taste of malic acid produced immediately after processing, 15 to 35 wt% of soybean protein hydrolyzate, 10 to 20 wt% of fork extract powder, and 5 to 10 wt% of nucleic acid.

However, in the case of the processed products of the starch produced by adding the seasoning composition, the consumers also have to separately prepare the stirrups so that they are inconvenient to use in a small-sized household.

Korean Patent Publication No. 10-1990-2718 Korean Patent Publication No. 10-1992-21042 Korean Patent Publication No. 10-2000-31886

The object of the present invention is to solve the above-mentioned conventional inconveniences and problems, and it is an object of the present invention to provide a method and apparatus for using a solid jangjang which has a flavor similar to that of a jangjang sauce And to provide a method of manufacturing a solid jelly-jelly containing a chunjang so that the jelly-jelly can be cooked conveniently without having to roast the jelly.

The method for producing a solid jelly bean containing the rice flour of the present invention comprises 10.0 to 18.0% by weight of wheat flour, 7.0 to 8.0% by weight of wheat flour, 5.6 to 6.6% by weight of salt (refined salt or sun salt) A primary mixing step (100) of stirring;

3.0 to 10.8% by weight of a leaf spring is added to a primary mixture which is stirred while passing through the primary mixing step (100), and the mixture is stirred and heated at a temperature of 90 to 150 ° C to remove moisture of the wheat flour A roasting and distribution process 200 of a spring roll;

A first cooling step (300) of reducing the moisture of the wheat flour through the roasting and distributing process (200) and simultaneously lowering the heat of the finished baking ovens to 50 ° C to 70 ° C through a cooling device while roasting the baking rolls;

10.0 to 18.0% by weight of fat, 16.0 to 17.0% by weight of sweet potato, 11.3 to 13.5% by weight of white sugar, 12.0 to 13.0% by weight of seasoning powder, 12.0 to 13.0% , At least one of starch and gum) 7.8 to 8.8% by weight and caramel colorant 1.3 to 2.3% by weight;

A filling step (500) of pouring an appropriate amount of the stirred secondary mixture into the tray while passing through the secondary mixing step (400);

A secondary cooling process (600) in which the filling material filled in the tray is solidified at 0 ° C to 10 ° C while passing through the filling process (500);

And a packaging step (700) in which the solidified solid is sealed so that the cooling is performed in the secondary cooling step (600).

Meanwhile, it is noted that an emulsifier may be added in an amount of 0.1 to 2.0% by weight in order to uniformly mix the oil and the powder during the secondary mixing step (400).

In addition, the above-mentioned fat-soluble fat (melting point) has a melting point of 35 to 55 DEG C and a solid having a solidifying property at a temperature lower than the melting point is used. It is noted that the jelly bean sprouts and powders mixed with the fat are solidified at a temperature below 10 ° C.

The solid jelly beverage of the present invention contains 20.0 ~ 36.0% by weight, 16.0 ~ 17.0% by weight of jelly, 11.3 ~ 13.5% by weight of white sugar, 12.0 ~ 13.0% by weight of seasoning powder, 7.8 to 8.8% by weight of a thickening agent, 5.6 to 6.6% by weight of a salt, 3.0 to 10.8% by weight of a bunch, and 1.3 to 2.3% by weight of a caramel coloring agent.

According to the present invention, it is possible to manufacture a solid jelly which is easy to be cooked by reproducing the deep flavor of the roasted chunks, so that it is possible to easily produce jelly jelly with a flavor similar to that of the jelly sauce It is a very useful invention with the effect of being able to eat.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a solid jar of the present invention containing a spring.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a solid jugular containing a rice bulb of the present invention.

As shown in FIG. 1, the method of manufacturing the solid jelly containing the spring of the present invention is characterized in that the weight of the composition is 10.0 to 18.0 weight%, wheat flour 7.0 to 8.0 weight%, salt (purified salt or A primary mixing step (100) of stirring 5.6 to 6.6% by weight of sodium chloride; 3.0 to 10.8% by weight of a leaf spring was added to the primary mixture which was stirred while passing through the primary mixing step (100), and the mixture was stirred and heated at a temperature of 90 to 150 캜 to roast the spring shoe, A roasting and distribution process (200) of a bunch roasting; A first cooling step (300) of reducing the moisture of the wheat flour through the roasting and distributing process (200) and simultaneously lowering the heat of the finished baking ovens to 50 ° C to 70 ° C through a cooling device while roasting the baking rolls; 10.0 to 18.0% by weight of fat, 16.0 to 17.0% by weight of sweet potato, 11.3 to 13.5% by weight of white sugar, 12.0 to 13.0% by weight of seasoning powder, 12.0 to 13.0% , At least one of starch and gum), 1.3 to 2.3% by weight of caramel colorant, and stirring the mixture; A filling step (500) of pouring an appropriate amount of the stirred secondary mixture into the tray while passing through the secondary mixing step (400); A secondary cooling process (600) in which the filling material filled in the tray is solidified at 0 ° C to 10 ° C while passing through the filling process (500); And a packaging step 700 in which the solidified material is sealed so as to be cooled in the secondary cooling step 600.

Meanwhile, it is noted that an emulsifier may be further added in an amount of 0.1 to 2.0% in order to uniformly mix the oil and the powder in the secondary mixing step (400).

In addition, the above-mentioned fat-soluble fat and fat are mixed together using the oil having a melting point of 35 to 55 DEG C and solidifying at a temperature lower than the melting point, It is solidified at a temperature of 0 to 10 占 폚.

The solid jelly beverage of the present invention contains 20.0 ~ 36.0% by weight, 16.0 ~ 17.0% by weight of jelly, 11.3 ~ 13.5% by weight of white sugar, 12.0 ~ 13.0% by weight of seasoning powder, 7.8 to 8.8% by weight of a thickening agent, 5.6 to 6.6% by weight of salt, 3.0 to 10.8% by weight of a topping agent, and 1.3 to 2.3% by weight of a caramel coloring agent.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

The following examples are provided to aid the understanding of the present invention,

It is not intended to be limited to the expression.

[Example 1]

First, 100 wt.% To 7 wt.% Of leaf spring was mixed with the same amount of oil and roasted at 100 to 110 ° C.

In the pot roasted in the spring, the wheat flour was 7.0% by weight, the starch was 7.8% by weight, and the starch was 16.0% by weight, the white sugar was 11.3% by weight, the seasoning powder was 12.0% by weight, the caramel coloring matter was 1.3% by weight, 5.6% by weight of tablets were mixed and mixed.
Stirring Chunks and powder were aggregated, and powder and oil were not mixed together and separated.

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[Example 2]

First, 100 wt.% To 7 wt.% Of leaf spring was mixed with the same amount of oil and roasted at 100 to 110 ° C.

The roasted chunks cooled the pot to below 70 ℃.

Thereafter, a mixture of 25.0% by weight of the fat, 16.0% by weight of the preservative, 11.3% by weight of the white sugar, 12.0% by weight of the seasoning powder, 1.3% by weight of the caramel colorant, 7.0% by weight of wheat powder dispersed in a pot, 7.8% by weight of starch, And mixed.

There was no bundle phenomenon, but the stirrups were not mixed with the powder.

[Example 3]

First, 7 wt.% Of leaf weight of 100 wt.% Was roasted at 60 to 70 ° C in the same amount of holding.

In the pot roasted in the spring, the wheat flour was 7.0% by weight, the starch was 7.8% by weight, and the starch was 16.0% by weight, the white sugar was 11.3% by weight, the seasoning powder was 12.0% by weight, the caramel coloring matter was 1.3% by weight, 5.6% by weight of tablets were mixed and mixed. There was no bundle phenomenon, but the stirrups were not mixed with the powder.

In addition, the complex was slightly lower than the sample fried at the high temperature and the moisture was not sufficiently removed, which is a problem in stability.

[Example 4]

First, the whole of 100% by weight to 7% by weight of the buckwheat was mixed with the same amount of oil and roasted at 100 to 110 ° C.

7.0% by weight of wheat flour, 7.8% by weight of starch, and 5.6% by weight of purified salt were mixed and dispersed in another pot. In the third pot, a stirrer containing the frying chunks and a power distribution bag was placed and finally mixed with 16.0 wt% of jelly, 11.3 wt% of white sugar, 12.0 wt% of seasoning powder, 1.3 wt% of caramel color, and 25.0 wt% of fat.

There was no bundle phenomenon, but the stirrups were not mixed with the powder.

[Example 5]

7% by weight of wheat flour was mixed with 7% by weight of wheat flour, 30.0% by weight of wheat flour, 18.0% by weight of wheat flour, 11.3% by weight of white sugar, 12.0% by weight of seasoning powder and 1.3% 7.8% by weight of starch, 5.6% by weight of purified salt, and the mixture was mixed without heating.

There was no bundle phenomenon, but the stirrups were not mixed with the powder. Also, since the spring leaves are not roasted for maintenance, the compound hair is dropped, and moisture is not sufficiently removed, which is a problem in stability.

[Example 6]

First, wheat flour 7.0% by weight and purified flour 5.6% by weight were added to 17.0% by weight of the total 100% by weight of the mixture, and mixed. 5.0% by weight of leaf spring was added to the mixture, and the mixture was roasted at 100 to 110 ° C. The roasted chunks cooled the pot to below 70 ℃.

Thereafter, 17.0% of the fat, 16.0% of the sugar content, 11.3% of the white sugar, 12.0% of the seasoning powder, 7.8% of the starch and 1.3% of the caramel coloring matter were mixed and mixed. The stirrer was mixed with the powder, the water was removed sufficiently, and the complexity was good.

[Example 7]

First, 7.0 wt% of wheat flour and 5.6 wt% of salting-out salt were added to 17.0 wt% of the whole oil at 100 wt% of the whole, and mixed.

5.0% by weight of leaf spring was added to the mixture, and the mixture was roasted at 100 to 110 ° C. The roasted chunks cooled the pot to below 70 ℃.

Thereafter, 17.0% by weight of the oil, 16.0% by weight of the oil cake, 11.3% by weight of the white sugar, 12.0% by weight of the seasoning powder, 7.8% by weight of the rice flour and 1.3% by weight of the caramel coloring matter were added and mixed. The stirrer was mixed with the powder, the water was removed sufficiently, and the complexity was good.

[Example 8]

First, 7.0 wt% of wheat flour and 5.6 wt% of salting-out salt were added to 17.0 wt% of the whole oil at 100 wt% of the whole, and mixed.

5.0% by weight of leaf spring was added to the mixture, and the mixture was roasted at 100 to 110 ° C. The roasted chunks cooled the pot to below 70 ℃.

Thereafter, 17.0% by weight of the fat, 16.0% by weight of the baked product, 11.3% by weight of the white sugar, 19.0% by weight of the seasoning powder, 0.8% by weight of locust bean gum and 1.3% by weight of the caramel coloring matter were added and mixed. The stirrer was mixed with the powder, the water was removed sufficiently, and the complexity was good.

[Example 9]

First, wheat flour 7.0% by weight and purified flour 5.6% by weight were added to 17.0% by weight of the total 100% by weight of the mixture, and mixed.

To the mixture was added 21.0% by weight of a leaf spring and roasted at 100 to 110 ° C. The roasted chunks cooled the pot to below 70 ℃.

Thereafter, 17.0% by weight of the oil, 11.3% by weight of white sugar, 12.0% by weight of the seasoning powder, 7.8% by weight of starch and 1.3% by weight of caramel colorant were added and mixed. It is a method of putting a high content of the chairman except for the sake.

It takes more than 5 hours to remove moisture while roasting the spring, and it has been difficult to industrialize due to some burns.

[Example 10]

First, 7.0% by weight of wheat flour and 5.6% by weight of purified salt were added to 17.0% by weight of the whole 100% by weight, and mixed. 5.0% by weight of leaf spring was added to the mixture, and the mixture was roasted at 100 to 110 ° C. The roasted chunks cooled the pot to below 70 ℃.

Thereafter, 17.0% by weight of the oil, 16.0% by weight of the sugar content, 11.3% by weight of the white sugar, 11.0% by weight of the seasoning powder, 7.8% by weight of the starch, 1.3% by weight of the caramel colorant and 1.0% by weight of the emulsifier were mixed. The stirrer was mixed with the powder, the water was removed sufficiently, and the complexity was good.

[Experimental Example 1]

The sensory evaluation, moisture and microorganism analysis were carried out using the solid jelly obtained from the mixing ratios and processing conditions of Examples 1 to 10.

The sensory test was carried out by the 5 - point scale likelihood test for 25 specialists. As shown in Table 2, when the roasted chunks were used at high temperature, they were evaluated in terms of strength and acceptability.

The intensity and preference of the jelly-like flavor affect the complexity of the final product.

Therefore, it is important that the process of roasting the spring rolls at a high temperature.

In order to evaluate the flavor of the sweet potatoes, we compared the solid potatoes produced at the optimal conditions with those of the Chinese restaurants.

The sensory test was carried out by placing the sauce on the rice and the surface.

As shown in Table 3, all items showed an equal level of evaluation without any significant difference.

Moisture and microorganisms in the product are important factors in setting the shelf life. As shown in Table 4, the moisture content of the solid jelly produced through the process including the high temperature condition was low, and the microorganism was also stable.

The microorganisms were analyzed for Escherichia coli, Bacillus cereus, and Clostridium perfringens, which are required in the combined seasoning foods.

From the above results, it was found that when the jelly bean was prepared at high temperature, not only the complex taste of the final product but also the safety was secured, and the mixed appearance was excellent.

100: Primary mixing process
200: Roasting and distribution process
300: Primary cooling process
400: Secondary mixing process
500: Charging process
600: Secondary cooling process
700: Packaging stage

Claims (4)

A primary mixing step (100) of stirring 10.0 - 18.0% by weight, 7.0 - 8.0% by weight of wheat flour and 5.6 - 6.6% by weight of salt in a pot based on 100% by weight of the whole composition; 3.0 to 10.8% by weight of rice flour was added to the primary mixture which was stirred while passing through the primary mixing step (100), and the rice flour was fried at 90 to 150 ° C while stirring, A roasting and distribution process (200) of a bunch roasting; A first cooling step (300) of reducing the moisture of the wheat flour through the roasting and distributing process (200) and simultaneously lowering the heat of the finished baking ovens to 50 ° C to 70 ° C through a cooling device while roasting the baking rolls; 10.0 to 18.0% by weight of fat, 16.0 to 17.0% by weight of sweet potato, 11.3 to 13.5% by weight of white sugar, 12.0 to 13.0% by weight of seasoning powder, 7.8 to 13.0% by weight of seasoning powder, 8.8% by weight and caramel colorant 1.3 to 2.3% by weight, and stirring the mixture; A filling step (500) of pouring the stirred secondary mixture into the tray through the secondary mixing step (400); A second cooling step (600) of hardening the filler filled in the tray through the filling step (500) at 0 ° C to 10 ° C; And a packaging step (700) of packing the solidified solid to be sealed while being cooled while being subjected to the second cooling step (600). delete The method according to claim 1, wherein the fat is a fat having a melting point of 35 to 55 ° C. delete

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