KR101763666B1 - Manufacturing method of instant chaomamian with marine products - Google Patents
Manufacturing method of instant chaomamian with marine products Download PDFInfo
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- KR101763666B1 KR101763666B1 KR1020160037145A KR20160037145A KR101763666B1 KR 101763666 B1 KR101763666 B1 KR 101763666B1 KR 1020160037145 A KR1020160037145 A KR 1020160037145A KR 20160037145 A KR20160037145 A KR 20160037145A KR 101763666 B1 KR101763666 B1 KR 101763666B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2300/00—Processes
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- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
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Abstract
Description
본 발명은 즉석 해물짬뽕의 제조방법에 관한 것으로, 더욱 상세하게는 급속냉동단계를 통해 원료의 신선함과 영양성분이 유지되고 우수한 맛과 식감을 나타내며, 섭취 전에 적정 온도의 물만 혼합하고 인덕션을 통해 조리가 가능하기 때문에 조리시간이 짧고, 냉동면이 포함되어 있어 섭취가 간편한 즉석 해물짬뽕의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing instant chopped seafood choppon, and more particularly, to a method for producing instant chopped seafood choppon which is characterized in that freshness and nutrients of raw materials are maintained through rapid freezing step and excellent taste and texture are exhibited, The present invention relates to a method for producing instant chopped seafood, which has a short cooking time and contains a freezing surface and is easy to ingest.
일반적으로, 짬뽕은 중국 냄비에 기름을 두르고 돼지고기와 마른 고추, 대파, 생강, 마늘, 고춧가루를 넣고 볶다가 해물을 넣어 더 볶은 후에 물이나 육수를 붓고 국물이 맛이 들 때까지 끓이고, 굴소스, 소금, 참기름, 고추기름 등으로 간을 맞춘 후에 삶은 국수와 혼합하여 제조된다.In general, chanpon is oiled in Chinese pots, pork, dried red pepper, green onions, ginger, garlic, red pepper powder and fried. After adding more seafood, it is roasted, then poured water or broth, boiled until the soup tastes, , Salt, sesame oil, chili oil, etc., and boiled noodles are mixed with the liver.
그러나 상기와 같은 종래의 짬뽕 제조방법은 야채를 기름에 볶는 과정이 진행되기 때문에 국물이 느끼하고 담백하지 못하고, 제조과정이 복잡하기 때문에 바쁜 현대인들이 쉽게 만들어 먹지 못하는 문제점이 있었다.However, the above-mentioned conventional method for producing champon has the problem that since the process of roasting vegetables is proceeded, soup is felt and can not be refreshed, and the manufacturing process is complicated.
이러한 문제점을 해소하기 위해 한국특허등록 제10-1070318호에는 야채를 기름에 볶지 않고, 육류나 닭고기 육수 등을 사용하지 않아 느끼한 맛이 제거된 짬뽕의 제조방법이 제시되어 있지만, 상기의 짬뽕 제조방법은 기름기가 제거된 반면 화학조미료인 MSG로 국물맛을 내기 때문에 인체에 유익하지 못하며, 제조과정이 여전히 복잡한 문제점이 있었다.In order to solve such a problem, Korean Patent Registration No. 10-1070318 discloses a method for producing chanpon which does not roast vegetable oil and does not use meat, chicken meat, or the like to remove the tasted taste. However, Is not beneficial to the human body due to the taste of soup with MSG, which is a chemical seasoning, while the oil is removed, and the manufacturing process is still complicated.
최근에는, 라면 면발에 짬뽕 국물을 조합한 짬뽕라면 등이 많이 판매되고 있지만, 짬뽕라면의 경우 분말 건더기가 투입되고 제조과정에서 급속냉동 등과 같은 과정을 거치지 않기 때문에 일반 짬뽕에 비해 재료의 신선도, 식감 및 맛이 저하되는 문제점이 있었다.In recent years, many ramen noodles, which combine ramen noodles with ramen noodles, have been sold. However, in the case of ramen ramen noodles, powdered noodles are put into the noodles, and since they do not undergo rapid freezing processes during the manufacturing process, And the taste is deteriorated.
본 발명의 목적은 급속냉동단계를 통해 원료의 신선함과 영양성분이 유지되고 우수한 맛과 식감을 나타내며, 섭취 전에 물(예: 60도 내지 90도의 온수)만 혼합하고 인덕션을 통해 조리가 가능하기 때문에 조리시간이 짧고, 냉동면이 포함되어 있어 섭취가 간편한 효과를 나타내는 즉석 해물짬뽕의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method and a method for producing a fermented food product which can maintain the freshness and nutritional content of the raw material through the rapid freezing step and exhibit excellent taste and texture and can be cooked through induction by mixing only water (for example, 60 to 90 degrees hot water) The present invention also provides a method for producing instant chopped seafood, which has a short cooking time and contains a freezing surface, thus providing an effect of easy ingestion.
본 발명의 목적은 목이버섯 및 해산물을 삶는 원료삶음단계, 상기 원료삶음단계를 통해 제조된 육수에 짬뽕양념을 혼합하는 양념혼합단계, 상기 양념혼합단계를 통해 제조된 혼합물을 가열하여 농축하는 가열농축단계, 상기 가열농축단계를 통해 농축된 농축액에 상기 원료삶음단계를 통해 삶아진 목이버섯 및 해산물을 혼합하는 해산물투입단계, 상기 해산물투입단계를 통해 해산물이 투입된 혼합물을 급속냉동하는 급속냉동단계 및 상기 급속냉동단계를 통해 급속냉동된 혼합물을 냉동면과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 포장단계로 이루어지는 것을 특징으로 하는 즉석 해물짬뽕의 제조방법을 제공함에 의해 달성된다.It is an object of the present invention to provide a method for producing a safflower sauce, which comprises a raw material boiling step for boiling the mushroom and seafood, a seasoning mixing step for mixing the safflower sauce with the broth prepared through the raw material boiling step, Adding a seaweed to the concentrated concentrate through the heating and concentrating step to mix the mushroom and the seafood boiled through the raw material boiling step, a quick freezing step of rapidly freezing the mixture into which the seaweed is introduced through the seaweed feeding step, Wherein the quick-freezing step comprises a rapid-freezing step in which the rapidly frozen mixture is put into an induction cooking container together with the freezing surface, sealed, and then frozen.
본 발명의 바람직한 특징에 따르면, 상기 해산물은 오징어 100 중량부, 새우 120 내지 150 중량부, 홍합 15 내지 25 중량부 및 피홍합 50 내지 70 중량부로 이루어지는 것으로 한다.According to a preferred feature of the present invention, the seafood is composed of 100 parts by weight of squid, 120-150 parts by weight of shrimp, 15-25 parts by weight of mussels and 50-70 parts by weight of pomelo.
본 발명의 더 바람직한 특징에 따르면, 상기 양념혼합단계는 상기 육수 100 중량부에 짬뽕양념 30 내지 50 중량부를 혼합하여 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the seasoning mixing step is performed by mixing 30 to 50 parts by weight of cinnamon sauce with 100 parts by weight of the broth.
본 발명의 더욱 바람직한 특징에 따르면, 상기 짬뽕양념은 조미료, 양파, 무, 식용유, 대파, 치킨엑기스, 고추가루, 굴 엑기스, 마늘, 생강, 정제염, 핵산, 후추가루, 새송이버섯 및 정제수로 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the chanpon sauce comprises a seasoning, onion, radish, edible oil, green onion, chicken extract, chili powder, oyster extract, garlic, ginger, refined salt, do.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 짬뽕양념은 조미료 3 내지 5 중량%, 양파 1 내지 3 중량%, 무 0.5 내지 1.5 중량%, 식용유 2 내지 5 중량%, 대파 0.05 내지 0.2 중량%, 치킨엑기스 4 내지 6 중량%, 고추가루 2 내지 4 중량%, 굴 엑기스4 내지 6 중량%, 마늘 0.05 내지 0.2 중량%, 생강 2 내지 3 중량%, 정제염 1 내지 3 중량%, 핵산 0.1 내지 0.3 중량%, 후추가루 0.2 내지 0.4 중량%, 새송이버섯 0.05 내지 0.15 중량% 및 정제수 잔량으로 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the chompon sauce comprises 3 to 5 wt% of seasoning, 1 to 3 wt% of onion, 0.5 to 1.5 wt% of no cooking oil, 2 to 5 wt% of cooking oil, 0.05 to 0.2 wt% Wherein the extract comprises 4 to 6% by weight of extract, 2 to 4% by weight of red pepper powder, 4 to 6% by weight of oyster extract, 0.05 to 0.2% by weight of garlic, 2 to 3% by weight of ginger, 1 to 3% 0.2 to 0.4% by weight of pepper powder, 0.05 to 0.15% by weight of fresh mushroom, and purified water balance.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 가열농축단계는 100 내지 120℃의 온도로 30 내지 90분 동안 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the heating and concentration step is carried out at a temperature of 100 to 120 DEG C for 30 to 90 minutes.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 해산물투입단계는 상기 가열농축단계를 통해 농축된 농축액 100 중량부에 상기 원료삶음단계를 통해 삶아진 목이버섯 10 내지 15 중량부 및 해산물 15 내지 25 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the seaweed addition step comprises adding 10 to 15 parts by weight of boiled mushroom and 15 to 25 parts by weight of seafood to 100 parts by weight of the concentrated concentrated liquid through the heating and concentration step, Are mixed with each other.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 급속냉동단계는 -50 내지 -30℃의 온도로 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the rapid freezing step is performed at a temperature of -50 to -30 ° C.
본 발명에 따른 즉석 해물짬뽕의 제조방법은 급속냉동단계를 통해 원료의 신선함과 영양성분이 유지되고 우수한 맛과 식감을 나타내며, 섭취 전에 물(예: 60도 내지 90도의 온수)만 혼합하고 인덕션을 통해 조리가 가능하기 때문에 조리시간이 짧고, 냉동면이 포함되어 있어 섭취가 간편한 효과를 나타내는 즉석 해물짬뽕을 제공하는 탁월한 효과를 나타낸다.The method of preparing instant chopped seafood chanpon according to the present invention maintains the freshness and nutritional content of raw materials through quick freezing step and shows excellent taste and texture. It mixes only water (for example, 60 to 90 degrees hot water) The cooking time is short and the frozen surface is included. Thus, it shows an excellent effect of providing instant seafood chanpon which has a simple effect of ingesting.
도 1은 본 발명에 따른 즉석 해물짬뽕의 제조방법을 나타낸 순서도이다.1 is a flowchart illustrating a method of manufacturing instant choppen seafood according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 즉석 해물짬뽕의 제조방법은 목이버섯 및 해산물을 삶는 원료삶음단계(S101), 상기 원료삶음단계(S101)를 통해 제조된 육수에 짬뽕양념을 혼합하는 양념혼합단계(S103), 상기 양념혼합단계(S103)를 통해 제조된 혼합물을 가열하여 농축하는 가열농축단계(S105), 상기 가열농축단계(S105)를 통해 농축된 농축액에 상기 원료삶음단계(S101)를 통해 삶아진 목이버섯 및 해산물을 혼합하는 해산물투입단계(S107), 상기 해산물투입단계(S107)를 통해 해산물이 투입된 혼합물을 급속냉동하는 급속냉동단계(S109) 및 상기 급속냉동단계(S109)를 통해 급속냉동된 혼합물을 냉동면과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 포장단계(S111)로 이루어진다.The method for producing chopped seafood chanpon according to the present invention comprises: a raw material boiling step (S101) for boiling chopped mushrooms and seafood; a seasoning mixing step (S103) for mixing chopped seasoned spices in the raw water produced through the raw material boiling step (S101) (S105) for heating and concentrating the mixture prepared through the seasoning mixing step (S103); a step for heating the concentrated mixture obtained through the heating and concentration step (S105) A quick-freezing step (S109) for rapidly freezing the mixture into which seafood has been introduced through the seaweed feeding step (S107), and a quick-freezing step (S109) And a packaging step S111 for filling and sealing the container with the induction cooking container and freezing it.
상기 원료삶음단계(S101)는 목이버섯 및 해산물을 삶는 단계로, 가열용기에 정제수 100 중량부, 목이버섯 10 내지 15 중량부 및 해산물 15 내지 25 중량부를 투입하고 100 내지 120℃의 온도로 30 내지 60분 동안 가열하여 이루어지는데, 이때, 상기 목이버섯 및 해산물은 상기의 과정을 통해 데쳐질 뿐만 아니라, 우수한 맛을 나타내는 육수를 제공하는 역할을 한다.In the step of boiling the raw material (S101), 100 parts by weight of purified water, 10 to 15 parts by weight of mushroom and 15 to 25 parts by weight of seafood are put into a heating vessel, And heating for 60 minutes. At this time, the throat mushroom and seafood serve not only to be boiled through the above-mentioned process but also to provide broth having excellent taste.
상기 목이버섯은 식이섬유소 함량이 매우 높고 비타민 D가 풍부하여 여성 건강에 좋고 버섯 중에 식물성 식이섬유소가 가장 많아 비만 방지에 효과적이다.The above-mentioned thistle mushroom has a very high content of dietary fiber and is rich in vitamin D, which is good for the health of women, and most of the vegetable dietary fiber is effective in preventing obesity.
또한, 상기 해산물은 오징어 100 중량부, 새우 120 내지 150 중량부, 홍합 15 내지 25 중량부 및 피홍합 50 내지 70 중량부로 이루어지는데, 비타민, 타우린 등과 같은 영양소가 풍부하게 함유되어 취식자의 피로를 개선하고 건강을 증진시키는 효과를 나타낸다.The seafood is composed of 100 parts by weight of squid, 120-150 parts by weight of shrimp, 15-25 parts by weight of mussel and 50-70 parts by weight of mussel, and rich in nutrients such as vitamin and taurine, And promotes health.
상기 원료삶음단계(S101)를 통해 삶아진 목이버섯 및 해산물은 건져내 채반과 같은 용기에 방치하여 식힘과 동시에 물기를 제거하고, 해물짬뽕에 사용할 수 있는 적정 크기인 2 내지 4 센티미터의 크기로 절단하는 것이 바람직하다.In step S101, the boiled throat mushroom and the seafood are recovered and left in a container such as a fish sauce tray, which is then cooled and removed at the same time, and cut into a size of 2 to 4 centimeters which is suitable for use in seafood chanpon .
상기 양념혼합단계(S103)는 상기 원료삶음단계(S101)를 통해 제조된 육수에 짬뽕양념을 혼합하는 단계로, 상기 육수 100 중량부에 짬뽕양념 30 내지 50 중량부를 혼합하여 이루어지데, 상기 짬뽕양념의 함량이 30 중량부 미만이면, 상기 육수 대비 양념의 함량이 지나치게 낮아져 해물짬뽕의 맛이 저하되며, 상기 가열농축단계(S105)에서 농축공정 시간이 지나치게 증가할 수 있으며, 상기 짬뽕양념의 함량이 50 중량부를 초과하게 되면 해물짬뽕의 염도가 지나치게 높아져 맛이 저하될 수 있다.The sauce mixing step (S103) is a step of mixing the safflower sauce with the broth prepared through the boiling step (S101), wherein 30 to 50 parts by weight of the saffron sauce is mixed with 100 parts by weight of the safflower sauce Is less than 30 parts by weight, the content of the safflower sauce is excessively lowered, the taste of the chopped seafood is lowered, the concentration process time in the heating and concentration step (S105) may be excessively increased, and the content of the safflower sauce If the content is more than 50 parts by weight, the saltiness of the chopped seafood may be too high and the taste may be deteriorated.
이때, 상기 짬뽕양념은 조미료, 양파, 무, 식용유, 대파, 치킨엑기스, 고추가루, 굴 엑기스, 마늘, 생강, 정제염, 핵산, 후추가루, 새송이버섯 및 정제수로 이루어지며, 조미료 3 내지 5 중량%, 양파 1 내지 3 중량%, 무 0.5 내지 1.5 중량%, 식용유 2 내지 5 중량%, 대파 0.05 내지 0.2 중량%, 치킨엑기스 4 내지 6 중량%, 고추가루 2 내지 4 중량%, 굴 엑기스4 내지 6 중량%, 마늘 0.05 내지 0.2 중량%, 생강 2 내지 3 중량%, 정제염 1 내지 3 중량%, 핵산 0.1 내지 0.3 중량%, 후추가루 0.2 내지 0.4 중량%, 새송이버섯 0.05 내지 0.15 중량% 및 정제수 잔량으로 이루어지는 것이 바람직한데, 상기의 성분 및 함량으로 이루어진 짬뽕양념은 우수한 맛 및 식감을 나타낼 뿐만 아니라, 영양성분이 풍부하게 함유되어 있어 취식자의 건강을 개선하는 해물짬뽕을 제공하는 역할을 한다.At this time, the chanpon seasoning is composed of seasoning, onion, radish, edible oil, green onion, chicken extract, chilli powder, oyster extract, garlic, ginger, refined salt, nucleic acid, black pepper powder, 2 to 5% by weight of edible oil, 0.05 to 0.2% by weight of chicken fat, 4 to 6% by weight of chicken extract, 2 to 4% by weight of red pepper powder, 4 to 6% of oyster extract, 1 to 3% by weight of onion, 0.5 to 1.5% By weight of garlic, 2 to 3% by weight of garlic, 1 to 3% by weight of refined salt, 0.1 to 0.3% by weight of nucleic acid, 0.2 to 0.4% by weight of pepper powder, 0.05 to 0.15% The chompon sauce having the above components and contents is not only excellent in taste and texture, but also rich in nutritional components, and serves to provide a seafood chanpon which improves the health of the user.
상기 짬뽕양념에 함유된 치킨엑기스는 야채를 기름에 볶는 과정을 생략하더라도, 짬뽕특유의 고소한 맛이 나타나도록 하는 역할을 하는데, 가야F&B에서 제조되는 것을 사용할 수 있으며, 계육추출물 75%, 저감미당, 정제염, 정백당 및 L-글루타민산나트륨으로 이루어진다.The chicken extract contained in the chanpon sauce serves to make the flavor unique to chanpong appear even though the process of frying the vegetables into oil is omitted. The chicken extract used in the Gaya F & B can be used, and 75% of chicken meat extract, Refined salt, white sugar and sodium L-glutamate.
또한, 상기 새송이버섯은 비타민 C가 다량 함유되어 있으며, 필수 아미노산과 무기질의 함량이 높아 빈혈을 개선하며, 식이섬유가 다량 함유되어 있어 콜레스테롤을 낮추는 효능을 나타낸다.In addition, the mushroom has a high content of vitamin C, high an essential amino acid and an inorganic content, improves anemia, and has a high content of dietary fiber, thereby lowering cholesterol.
상기 가열농축단계(S105)는 상기 양념혼합단계(S103)를 통해 제조된 혼합물을 가열하여 농축하는 단계로, 상기 양념혼합단계(S103)를 통해 제조된 혼합물을 100 내지 120℃의 온도로 30 내지 90분 동안 가열하여 이루어지는데, 상기의 가열농축단계(S105)를 통해 가열농축된 혼합물은 부피가 줄어들어 보관이 용이할 뿐만 아니라, 취식자의 기호에 맞게 다양한 배합비로 물(예: 60도 내지 90도의 온수)과혼합되어 취식이 가능하다.The heating and condensing step (S105) is a step of heating and concentrating the mixture prepared through the seasoning mixing step (S103). The mixture prepared through the seasoning mixing step (S103) And the mixture is heated for 90 minutes. Through the heating and concentration step (S105), the heated and concentrated mixture is reduced in volume and is easy to be stored. In addition, water (e.g., 60 to 90 degrees Celsius) at various mixing ratios Hot water).
이때, 상기 가열온도가 100℃ 미만이거나 가열시간이 30분 미만이면 상기 양념혼합단계(S103)를 통해 제조된 혼합물에 함유된 재료가 제대로 익지않고 농축과정이 제대로 진행되지 않으며, 상기 가열온도가 120℃를 초과하거나 가열시간이 90분을 초과하게 되면 상기 양념혼합단계(S103)를 통해 제조된 혼합물에 함유된 영양소가 파괴되며 농축공정의 효율성이 저하될 수 있다.At this time, if the heating temperature is less than 100 ° C or the heating time is less than 30 minutes, the material contained in the mixture prepared through the seasoning mixing step (S103) does not ripen properly and the concentration process does not progress properly. ° C or the heating time exceeds 90 minutes, the nutrients contained in the mixture prepared through the seasoning mixing step (S103) may be destroyed, and the efficiency of the concentration process may be lowered.
상기 해산물투입단계(S107)는 상기 가열농축단계(S105)를 통해 농축된 농축액에 상기 원료삶음단계(S101)를 통해 삶아진 원료를 혼합하는 단계로, 상기 가열농축단계(S105)를 통해 농축된 농축액 100 중량부에 상기 원료삶음단계(S101)를 통해 삶아진 목이버섯 10 내지 15 중량부 및 해산물 15 내지 25 중량부를 혼합하여 이루어진다.The seaweed input step S107 is a step of mixing the boiled raw material through the raw material boiling step S101 into the concentrated concentrated liquid through the heating and concentration step S105, 10 to 15 parts by weight of the mushroom boiled through the raw material boiling step (S101) and 15 to 25 parts by weight of seafood are mixed with 100 parts by weight of the concentrate.
상기 농축액 대비 목이버섯이나 해산물의 함량이 상기의 함량보다 적게 함유되면 상기 목이버섯이나 해산물에 함유된 영양성분의 섭취량이 줄어들 뿐만 아니라, 상기 목이버섯이나 해산물로 인한 식감이 저하되며, 상기 목이버섯이나 해산물의 함량이 상기의 함량보다 과량 함유되면, 해물짬봉의 맛이 저하되며 제조비용을 증가시키게 된다.If the content of the thistle mushroom or seafood is less than the above-mentioned content, the intake of the nutrients contained in the thistle mushroom or seafood is reduced, and the mouthfeel caused by the thistle mushroom or seafood is reduced, When the content of the seafood is contained in an amount exceeding the above content, the flavor of the seafood raw fish is deteriorated and the manufacturing cost is increased.
상기 급속냉동단계(S109)는 상기 해산물투입단계(S107)를 통해 해산물이 투입된 혼합물을 급속냉동하는 단계로, 상기 해산물투입단계(S107)를 통해 해산물이 투입된 혼합물을 -50 내지 -30℃의 온도로 급속하게 냉동하여 이루어지는데, 상기의 급속냉동단계(S109)를 통해 냉동된 혼합물은 목이버섯이나 해산물 등과 같은 각종 재료의 신선도 및 식감이 유지되어 우수한 맛과 식감을 나타내는 즉석 해물짬뽕을 제공하는 역할을 한다.The rapid freezing step S109 is a step of rapidly freezing the mixture into which the seafood has been introduced through the step S107 of adding seafood. The mixture into which the seafood has been introduced through the step of introducing the seafood (S107) The frozen mixture through the rapid freezing step (S109) serves to provide fresh seafood chanpon which maintains the freshness and texture of various materials such as mushroom, seafood and the like and exhibits excellent taste and texture. .
이때, 상기 급속냉동의 온도가 -50℃ 미만이면 급속냉동을 진행하기 위한 조건이 까다로워 제조비용이 증가되며, 상기 급속냉동의 온도가 -30℃를 초과하게 되면 상기 목이버섯이나 해산물 등과 같은 재료의 신선도 및 식감이 저하될 수 있어 바람직하지 못하다.If the rapid freezing temperature is less than -50 ° C, the manufacturing cost is increased due to the severe conditions for rapid freezing, and if the temperature of the rapid freezing temperature exceeds -30 ° C, Freshness and texture can be deteriorated.
상기 포장단계(S111)는 상기 급속냉동단계(S109)를 통해 급속냉동된 혼합물을 냉동면과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 단계로, 상기 급속냉동단계(S109)를 통해 급속냉동된 혼합물 100 중량부에 냉동면 50 내지 100 중량부를 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 단계다.The packaging step S111 is a step of putting the rapidly frozen mixture into the induction cooking container together with the freezing surface through the rapid freezing step S109 and sealing and then freezing the product. The rapid freezing step (S109) 50 parts by weight to 100 parts by weight of the freezing surface are put into an induction cooking vessel, sealed, and then frozen.
상기의 포장단계(S111)를 통해 냉동면과 함께 포장된 즉석 해물짬뽕용 혼합물은 취식자가 포장용기를 뜯고 기호에 맞게 물(예: 60도 내지 90도의 온수)을 투입한 후에 가열하면 3 내지 10분 안에 바로 취식이 가능하다.The instant mixed seaweed choppon mixture packed with the freezing surface through the packing step S111 is prepared by breaking the packaging container and heating the food after the water (for example, 60 to 90 degrees of hot water) It is possible to eat right inside.
이때, 상기 냉동면을 대신해 냉동밥을 혼합할 수도 있는데, 상기 냉동면이나 냉동밥은 특별히 한정되지 않고 종래에 짬뽕에 적용된 것이면 어떠한 것이든 사용가능하나, 냉동면은 생면을 냉동한 것이 아니라 생면을 증숙이나 삶음 등의 과정으로 익힌 후에 냉동한 것이 바람직하고, 냉동밥은 세척 및 증숙과정을 통해 익혀진 쌀을 냉동하여 사용하는 것이 바람직하며, 상기 냉동면 및 냉동밥의 함량은 취식자의 기호에 맞게 다양하게 함유될 수 있다.The frozen surface or the frozen rice may be used in place of the frozen surface. Any frozen surface or frozen rice may be used as long as the frozen surface and the frozen rice have been conventionally used. However, the frozen surface is not freezing the raw surface, It is preferable that the frozen rice is cooked in a process such as freezing and frozen rice. The frozen rice is preferably used by freezing the cooked rice through the washing and the steaming process, and the content of the frozen surface and the frozen rice is variously .
또한, 상기 인덕션 조리용 용기의 재질은 특별히 한정되지 않고, 인덕션에 적용하여 가열이 가능한 것이면 어떠한 것이든 사용가능하나, 조리시간의 단축을 위해 한국실용공개 제20-2008-0005784호에 기재된 것과 같은 용기를 사용할 수 있다.The material of the induction cooking vessel is not particularly limited, and any material that can be heated by application to the induction can be used. However, in order to shorten the cooking time, the same materials as those described in Korean Utility Model Publication No. 20-2008-0005784 A container can be used.
이하에서는, 본 발명에 따른 즉석 해물짬뽕의 제조방법 및 그 제조방법을 통해 제조된 해물짬뽕의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method for producing instant chilled sea choppon according to the present invention and the physical properties of seafood chaffonne produced through the method will be described with reference to examples.
<실시예 1>≪ Example 1 >
목이버섯 12 중량부 및 해산물(오징어 100 중량부, 새우 140 중량부, 홍합 20 중량부 및 피홍합 60 중량부) 20 중량부를 100℃의 물 100 중량부에 45분 동안 삶고, 상기 삶는 과정에서 제조된 육수에 100 중량부에 짬뽕양념(조미료 3.7 중량%, 양파 2 중량%, 무 1.0 중량%, 식용유 3.5 중량%, 대파 0.1 중량%, 치킨엑기스 5 중량%, 고추가루 3 중량%, 굴 엑기스 5 중량%, 마늘 0.1 중량%, 생강 3 중량%, 정제염 2 중량%, 핵산 0.2 중량%, 후추가루 0.3 중량%, 새송이버섯 0.1 중량% 및 정제수 잔량) 40 중량부를 혼합하고 110℃의 온도로 60분 동안 가열하여 농축하고, 농축된 농축액 100 중량부에 상기 삶아진 목이버섯 12 중량부 및 해산물 20 중량부를 혼합하여 -40℃의 온도로 급속냉동하고, 상기 급속냉동된 혼합물 200g를 냉동면 100g과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 -5℃로 냉동하여 즉석 해물짬뽕 300g을 제조하였다.Twelve parts by weight of marine mushroom and 20 parts by weight of seafood (100 parts by weight of squid, 140 parts by weight of shrimp, 20 parts by weight of mussel and 60 parts by weight of mussel) were boiled for 45 minutes in 100 parts by weight of water at 100 ° C, (3% by weight of chili powder, 3% by weight of oyster powder, 5% by weight of chicken extract, 3.5% by weight of edible oil, 0.1% 40 weight parts of garlic, 0.1 weight of garlic, 3 weight of ginger, 2 weight% of purified water, 0.2 weight of nucleic acid, 0.3 weight of pepper powder, 0.1 weight of fresh mushroom and purified water remaining) 12 parts by weight of the above boiled pine mushroom and 20 parts by weight of seafood were mixed with 100 parts by weight of the concentrated concentrate and rapidly frozen at a temperature of -40 DEG C and 200 g of the rapidly frozen mixture was mixed with 100 g of freezing surface, It is put into a cooking vessel and sealed, Copper to manufacture the instant melt Chanpon 300g.
<비교예 1>≪ Comparative Example 1 &
(주)선봉식품 해물짬뽕(800g).Sunbong food seafood chanpon (800g).
<비교예 2>≪ Comparative Example 2 &
청정원 컵국밥 상하이 짬뽕밥(64g).Chungjungwon cup japanese Shanghai Champong rice (64g).
상기 실시예 1의 해물짬뽕, 비교예 1의 직화짬뽕 및 비교예 2의 짬뽕밥의 조리시간, 맛 및 식감을 확인하여 아래 표 1에 나타내었다.The cooking time, taste and texture of the seafood chanpon of Example 1, the flame of the flame of Comparative Example 1, and the champion rice of Comparative Example 2 were confirmed and are shown in Table 1 below.
{단, 조리시간은 실시예 1의 경우 물(예: 60도 내지 90도의 온수) 300g을 혼합하고 인덕션으로 가열하는 조건이며, 비교예 1 내지 2는 가스레인지를 이용하여 직접가열 또는 가열된 물을 부어 조리하는 조건이다.(However, in the case of Example 1, 300 g of water (for example, 60 to 90 degrees of hot water) was mixed and heated by induction. In Comparative Examples 1 and 2, water was heated directly or heated using a gas range Is poured and cooked.
또한, 맛 및 식감은 피시험자 20인을 대상으로 5점 척도법(5;매우우수, 4;우수, 3;보통, 2;나쁨, 1;매우나쁨)으로 확인한 후에 평균값으로 나타내었다.}In addition, the taste and texture were expressed as a mean value after confirming the 5 point scale method (5; very excellent, 4; excellent, 3; normal, 2; poor, 1;
<표 1><Table 1>
위에 표 1에 나타낸 것처럼, 본 발명의 실시예 1을 통해 제조된 즉석 해물짬뽕은 비교예 1 내지 2의 짬뽕 및 짬뽕밥에 비해 조리시간이 짧고, 맛과 식감이 우수한 것을 알 수 있다.As shown in Table 1 above, the instant chopped seafood prepared in Example 1 of the present invention had shorter cooking time and superior taste and texture than the choppon and champong rice of Comparative Examples 1 and 2.
따라서, 본 발명에 따른 즉석 해물짬뽕의 제조방법은 급속냉동단계를 통해 원료의 신선함이 유지되고 우수한 맛과 식감을 나타내며, 농축액 상태의 재료에 물(예: 60도 내지 90도의 온수)만 혼합하고 인덕션을 통해 조리가 가능하기 때문에 조리시간이 짧고, 냉동면 또는 냉동밥이 포함되어 있어 섭취가 간편한 효과를 나타내는 즉석 해물짱뽕을 제공한다.Accordingly, the method for producing instant chilled sea choppon according to the present invention maintains the freshness of the raw material through the rapid freezing step, exhibits excellent taste and texture, and mixes only the water (for example, 60 to 90 degrees of hot water) Because it can be cooked through induction, the cooking time is short and frozen surface or frozen rice is included. It provides instant seafood chanpoong which is easy to ingest.
S101 ; 원료삶음단계
S103 ; 양념혼합단계
S105 ; 가열농축단계
S107 ; 해산물투입단계
S109 ; 급속냉동단계
S111 ; 포장단계S101; Raw boiling stage
S103; Seasoning mixing step
S105; Heat condensation step
S107; Steps to apply seafood
S109; Rapid freezing phase
S111; Packaging stage
Claims (8)
상기 원료삶음단계를 통해 제조된 육수 100 중량부에 짬뽕양념 30 내지 50 중량부를 혼합하는 양념혼합단계;
상기 양념혼합단계를 통해 제조된 혼합물을 가열하여 농축하는 가열농축단계;
상기 가열농축단계를 통해 농축된 농축액에 상기 원료삶음단계를 통해 삶아진 목이버섯 및 해산물을 혼합하는 해산물투입단계;
상기 해산물투입단계를 통해 해산물이 투입된 혼합물을 급속냉동하는 급속냉동단계; 및
상기 급속냉동단계를 통해 급속냉동된 혼합물을 냉동면과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 포장단계;로 이루어지며,
상기 짬뽕양념은 조미료 3 내지 5 중량%, 양파 1 내지 3 중량%, 무 0.5 내지 1.5 중량%, 식용유 2 내지 5 중량%, 대파 0.05 내지 0.2 중량%, 치킨엑기스 4 내지 6 중량%, 고추가루 2 내지 4 중량%, 굴 엑기스4 내지 6 중량%, 마늘 0.05 내지 0.2 중량%, 생강 2 내지 3 중량%, 정제염 1 내지 3 중량%, 핵산 0.1 내지 0.3 중량%, 후추가루 0.2 내지 0.4 중량%, 새송이버섯 0.05 내지 0.15 중량% 및 정제수 잔량으로 이루어지고,
상기 가열농축단계는 100 내지 120℃의 온도로 30 내지 90분 동안 이루어지며,
상기 해산물투입단계는 상기 가열농축단계를 통해 농축된 농축액 100 중량부에 상기 원료삶음단계를 통해 삶아진 목이버섯 10 내지 15 중량부 및 해산물 15 내지 25 중량부를 혼합하여 이루어지며,
상기 급속냉동단계는 -50 내지 -30℃의 온도로 이루어지는 것을 특징으로 하는 즉석 해물짬뽕의 제조방법.
Raw boiling step to boil thirsty mushrooms and seafood;
A seasoning mixing step of mixing 30 to 50 parts by weight of chompon sauce with 100 parts by weight of broth produced through the raw material boiling step;
A heating and concentrating step of heating and concentrating the mixture prepared through the seasoning mixing step;
A step of adding seaweed, which is boiled through the raw material boiling step, to a concentrated liquid concentrated through the heating and concentration step;
A rapid freezing step of rapidly freezing the mixture into which the seafood is introduced through the seaweed feeding step; And
And a quick freezing step of putting the rapidly frozen mixture together with the freezing surface into an induction cooking container, sealing and freezing the frozen mixture,
The chompon sauce contains 3 to 5 wt% of seasoning, 1-3 wt% of onion, 0.5 to 1.5 wt% of no cooking oil, 2 to 5 wt% of cooking oil, 0.05 to 0.2 wt% of chickenpox, 4 to 6 wt% of chicken extract, 1 to 3% by weight of purified ginger, 0.1 to 0.3% by weight of nucleic acid, 0.2 to 0.4% by weight of pepper powder, 4 to 6% by weight of oyster extract, 4 to 6% by weight of garlic, 0.05 to 0.2% 0.05 to 0.15% by weight of mushroom and a purified water balance,
The heating and condensing step is carried out at a temperature of 100 to 120 DEG C for 30 to 90 minutes,
In the seaweed feeding step, 10 to 15 parts by weight of the mushroom, boiled through the raw material boiling step, and 15 to 25 parts by weight of seafood are mixed with 100 parts by weight of the concentrated concentrate through the heating and concentration step,
Wherein the rapid freezing step is performed at a temperature of -50 to -30 占 폚.
상기 해산물은 오징어 100 중량부, 새우 120 내지 150 중량부, 홍합 15 내지 25 중량부 및 피홍합 50 내지 70 중량부로 이루어지는 것을 특징으로 하는 즉석 해물짬뽕의 제조방법.
The method according to claim 1,
Wherein the seafood is composed of 100 parts by weight of squid, 120-150 parts by weight of shrimp, 15-25 parts by weight of mussel and 50-70 parts by weight of pomelo mussel.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101899871B1 (en) | 2018-03-29 | 2018-09-18 | 김정호 | How to make flounder |
| KR20220158605A (en) | 2021-05-24 | 2022-12-01 | (주)태성에프에스 | Jjamppong sauce and the manufacturing method thereof |
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| KR101440903B1 (en) | 2013-04-30 | 2014-09-17 | 최옥순 | Method of manufacturing Kichan jjamppong with white soup and jjamppong thereof |
| KR101489800B1 (en) * | 2013-07-25 | 2015-02-04 | 주식회사 캔 | Disposable cooking container for induction range |
| JP2015080439A (en) * | 2013-10-22 | 2015-04-27 | 株式会社ファミリーマート | Chilled noodle for microwave oven |
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| KR101440903B1 (en) | 2013-04-30 | 2014-09-17 | 최옥순 | Method of manufacturing Kichan jjamppong with white soup and jjamppong thereof |
| KR101489800B1 (en) * | 2013-07-25 | 2015-02-04 | 주식회사 캔 | Disposable cooking container for induction range |
| JP2015080439A (en) * | 2013-10-22 | 2015-04-27 | 株式会社ファミリーマート | Chilled noodle for microwave oven |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101899871B1 (en) | 2018-03-29 | 2018-09-18 | 김정호 | How to make flounder |
| KR20220158605A (en) | 2021-05-24 | 2022-12-01 | (주)태성에프에스 | Jjamppong sauce and the manufacturing method thereof |
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