KR101815452B1 - Donkotsu ramen stock and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a broth for Tonkotsu ramen, from which greasiness and bad smell are removed by containing an extract mixture of gulfweed and lotus roots and which ensures good taste and health benefits by having fortified nutrition. The present invention further relates to a production method thereof. To this end, the broth is composed of: a base broth prepared by boiling an animal meat/bone mixture containing pig leg bones as a main ingredient; and the extract mixture of gulfweed and lotus root.

Description

Donkotsu ramen stock and manufacturing method thereof.

[0001] The present invention relates to a Donkotsuramen broth and a method for producing the same, and more particularly, it relates to a method of producing Donkotsuramen which is capable of removing taste, odor, And to a method for producing the same.

Ramen is a type of ready-to-eat food that is made by steamed noodles and fried in oil. Since it is known to the general public because of its relatively low price, simple cooking, and easy eating, In fact, many studies have been carried out considering the health and nutritional aspects of ramen as a favorite food for one meal.

According to the Ministry of Agriculture, Forestry and Livestock Foods and the Ministry of Agriculture, Fisheries and Food Distribution of Korea, the total market production of noodles in 2014 was 816,000 tons and the total production amount was 2.5 trillion won in 2014, The average annual increase is 3.1%.

The per capita consumption of noodles per capita is 13.3 kg per year, and 9,153 g of noodle noodles (ramen) account for 69% of total consumption. In particular, if you convert 1 bag into an average of 120g for ramen, you will get about 76 bottles per person per year.

In recent years, Japanese ramen has become very popular in Korea, and the restaurant market, which specializes in Japanese ramen, is growing by 40% annually. There are a variety of varieties such as donkotsu ramen made with pig bone bone, miso ramen made with Japanese miso, miso ramen and soy sauce seasoned ramen.

However, there is a growing concern that the sodium content of ramen is approaching the recommended daily dose of 2,000 mg of the World Health Organization (WTO), promoting the development of adult diseases such as osteoporosis, hypertension, heart disease, stroke, gastric cancer and chronic kidney failure .

In addition, a variety of additives effective for the prevention of adult diseases are added to ramen, and various types of ramen added with seafood, seaweed and mushroom have been introduced. In recent years, It is on the market.

Korean Patent Laid-Open No. 10-2010-0035255 proposes a method for producing ramen soup using soybean soup and ganoderma lucidum as main ingredients, and a method for cooking ramen using the same, but expensive materials such as ganoderma, pork bones, The price of ramen is so high that it is difficult to popularize it.

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.

Accordingly, the present invention relates to a method for producing a safflower mixture, which comprises adding a safflower mixed lotus extract to a broth of Donkotsu Ramen, which is made from pork, pigs, chicken, and chicken accessories as a raw material to reduce the sensation and odor unique to Donkatsu Ramen, It is an object of the present invention to provide Don Kotzlamen broth containing a large amount of sodium contained in ramen noodles and a nutritional ingredient beneficial to health and a method for producing the same.

The Donkotsu Ramen broth according to the present invention is characterized in that it includes a basic broth obtained by dying a livestock skeleton mixture mainly comprising a pork bark, and a mixed extract of Bombyx mandarin root.

The Donkotsu Ramen broth may contain 0.5 to 10 parts by weight of the mixed extract of Bombyx mori Mandarin mixture based on 100 parts by weight of the mixture of cattle bones.

The mixed extracts of the Donkotsu Ramen grape seedlings were mixed in a ratio of 0.6-1.4: 1 (rootstocks: mushroom) to the rootstock based on the total weight of the moths and placed in a reduced pressure hot water extractor at 100 ° C Heated for from 1 to 1.2 hours and then subjected to hydrothermal extraction and condensation at 80 to 90 DEG C for 3 to 3.5 hours.

The base stock of the Donkotsu Ramen gravy is prepared by mixing 100 parts by weight of the pork bran with 20 to 40 parts by weight of a poultry poultry room, 10 to 20 parts by weight of a chicken broth and 8 to 16 parts by weight of a chicken with 1000 parts by weight of water It may be one obtained by heating in a pressure vessel at 100 to 140 ° C for 3 to 6 hours, followed by cooling and filtration.

The animal flesh bone mixture may further include a substitute material selected from the group consisting of garlic, ginger, green onion, carrot, onion, salt, pepper and a mixture of two or more thereof.

The preparation method of Donkotsu Ramen broth is (1) a mixing step of preparing a mung bean lotus root mixture by mixing the dried mongolian building with salt and removing the dried lotus root building; (2) a hot water extraction step in which the rhizome root mixture is placed in a reduced pressure hot water extractor, heated at 100 ° C for 1 to 1.2 hours and then subjected to hot water extraction at 80 to 90 ° C for 3 to 3.5 hours; (3) filtration to remove solid components, and concentrating the hot water extract solution to 1/5 to 1/10 of the initial volume to obtain a crude oil-rich mixed extract; And (4) a secondary mixing step of mixing the resulting gibberellin root mixed extract solution with basic broth obtained by dredging a livestock skeleton mixture mainly comprising porcine bovine bone.

According to the present invention, the mixed extract of Bombyx mori L. is added to the broth of Don Kotzlamen which is made from pork and pig appetite, chicken, and chicken appellate, and the flavor and smell unique to Dot Kotzramen are reduced, , It has an effect of providing a Donkotsuramen broth containing a large amount of sodium contained in a ramen lot and a nutritional ingredient beneficial to health, and a method for producing the same.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In the present invention, the flavor and odor unique to Donkotsuramen derived from the Fukuoka Hakata area of Japan, which is made from pork and pig appetites, chicken and chicken accessories, are reduced, and a smoother taste is obtained. We have selected the raw materials that contain a lot of nutrients which are beneficial for health and the in vitro efficacy of the donuts.

The Donkotsu Ramen broth according to the present invention is characterized in that it includes a basic broth obtained by dying a livestock skeleton mixture mainly comprising a pork bark, and a mixed extract of Bombyx mandarin root.

Algae known to be excellent in sodium excretory efficacy were selected as food raw materials meeting the purpose of the present invention.

Algae are rich in potassium and alginic acid and are known to be effective in the release of sodium into the body. In addition, the lipids contained in seaweed are unsaturated fatty acids. Most of the carbohydrates are dietary fiber, which inhibits absorption of harmful heavy metals, excretion of cholesterol, prevention of constipation, prevention of obesity, prevention of gastric mucosa, prevention of osteoporosis, promotion of bone growth, It has been reported to be effective for inhibiting absorption of the body, anticancer, and antioxidation.

Seaweeds are largely classified into three types: brown algae such as kelp, seaweed, mackerel, mackerel, and algae, red algae such as Kim, mugwort, and green algae such as bluegill. Of the 500 species of seaweed in Korea, about 50 species are used for food. Seaweeds enjoyed by Koreans are Kim, seaweed, kelp, parasites, mackerel, mackerel, and hearing. Seaweed intake is 5 kg per person per year.

In particular, in June 2016, the Food and Drug Administration issued a revision to the Food Sanitation Law of the Food and Drug Administration to revise six kinds of hatchbacks (hornbill moths, sawtooth moths, beetle moths moths, moth moths moths, Seaweed is a typical brown brown algae which is native to 30 species in Korea, and fragrance is smelled like cicada and is soft like spring buds. It has been enjoyed in Jeju Island and Wando since the ancient times.

According to the National Fisheries Research and Development Institute, after 5 years of studying the health functionalities of moths from the year 2011, it was found that the horny moths and sawtooth moths have anti-inflammatory effects, and especially the sawtooth moths have excellent efficacy in preventing arthritis and cardiovascular diseases . Currently, it is reported that development of health functional food material using teat moth is in the final phase clinical study.

As shown in Table 1 (based on 100 g of mushroom), the moth is low in calories, good for diet, and rich in calcium, thus being effective in preventing osteoporosis and treating diabetes, and potentiating potassium, Is expected.

In addition to the above-mentioned seaweeds, lotus root was selected as a raw material for the purpose of the present invention. That is, the Doncot raymen broth according to the present invention may further comprise a lotus root extract.

Lotus root is abundant in water soluble fiber, constipation relieving effect and is known to be effective in lowering blood pressure. In addition, the lotus root contains mucin, a glycoprotein, which has been shown to have a blood pressure-enhanced cholesterol-lowering effect, and tannins contained in lotus root are known to have strong convergence and excellent hemostatic effect and antioxidant activity.

Lotus root is good for diet and calcium rich because it is low in calories as shown in the following Table 2 (nutritional ingredient of lotus root (100 g of lotus root)), and is effective in the prevention of osteoporosis and treatment of diabetes and potassium- Is expected.

The Donkotsu Ramen broth may contain 0.5 to 10 parts by weight, preferably 1.5 to 5.5 parts, and more preferably 3 to 3.5 parts by weight, of the mixed extract of Bombyx mori root root mixture based on 100 parts by weight of the livestock bone mixture, It is suitable for eliminating odor and odor specific to pigs such as pork ribs and back ground, which are main raw materials of ramen meat.

The mixed extracts of the Donkotsu Ramen grape seedlings were mixed in a ratio of 0.6-1.4: 1 (rootstocks: mushroom) to the rootstock based on the total weight of the moths and placed in a reduced pressure hot water extractor at 100 ° C Heated for from 1 to 1.2 hours and then subjected to hydrothermal extraction and condensation at 80 to 90 DEG C for 3 to 3.5 hours.

The base stock of the Donkotsu Ramen gravy is prepared by mixing 100 parts by weight of the pork bran with 20 to 40 parts by weight of a poultry poultry room, 10 to 20 parts by weight of a chicken broth and 8 to 16 parts by weight of a chicken with 1000 parts by weight of water It may be one obtained by heating in a pressure vessel at 100 to 140 ° C for 3 to 6 hours, followed by cooling and filtration.

The animal flesh bone mixture may further include a substitute material selected from the group consisting of garlic, ginger, green onion, carrot, onion, salt, pepper and a mixture of two or more thereof.

The preparation method of Donkotsu Ramen broth is (1) a mixing step of preparing a mung bean lotus root mixture by mixing the dried mongolian building with salt and removing the dried lotus root building; (2) a hot water extraction step in which the rhizome root mixture is placed in a reduced pressure hot water extractor, heated at 100 ° C for 1 to 1.2 hours and then subjected to hot water extraction at 80 to 90 ° C for 3 to 3.5 hours; (3) filtration to remove solid components, and concentrating the hot water extract solution to 1/5 to 1/10 of the initial volume to obtain a crude oil-rich mixed extract; And (4) a secondary mixing step of mixing the resulting gibberellin root mixed extract solution with basic broth obtained by dredging a livestock skeleton mixture mainly comprising porcine bovine bone.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described.

The following examples are intended to illustrate the invention and should not be construed as limiting the scope of the invention.

Manufacturing example  1: Preparation of Mixed Extract of Rhizoma Root Extract

The raw materials were immersed in a constant water for 3 hours and then washed three times with a constant amount of water (raw material: water = 1: 9) to remove salts.

The root of the lotus root was peeled off and dried with hot air at 45 ℃ to prepare a lotus root building.

The mothballs and the rootstocks were mixed at a weight ratio of 1: 1, ground, put in a reduced pressure hot water extractor, heated at 100 ° C for 1 hour and then heated at 80 ° C for 3 hours. At this time, the mixture of building mixed with mossy and carpenter buildings: water was 1: 9 by weight. After the elapse of the extraction time, the mixture was left to cool to room temperature, and the solids were removed by filtration. The filtrate was concentrated to 1/10 of the initial volume to prepare a mixed extract of Rhizobia root.

The nutritional components of the obtained mixed extract of mulberry root lot were analyzed, and the results are shown in Table 3 below.

On the other hand, in relation to the mixed extraction of mungbean root lotus,

(1) Mushroom: When it is close to the lotus root = 1: 0, that is, when it does not include the lotus root, it is not possible to concentrate because the gelation (change in shape like jelly) The concentrations of potassium and alginic acid were low in the ingredients;

(2) When the mung bean was close to the lotus root = 1: 0.5, gelation phenomenon occurred in the state of being cooled after extraction with hot water, and the concentration was not able to be concentrated;

(3) When the mushroom is close to the lotus root = 1: 1.0, gelation does not occur in the cooled state after the extraction of hot water, and the phenomenon like porridge is maintained even after concentration, and the concentration of potassium and alginic acid ;

(4) When the mushrooms are close to the lotus root = 1: 1.5, the massive lumps having high viscosity such as rice cakes after hot water extraction are contained in a large amount in the liquid component, and even if they are mixed so as to contain the granules for concentration, It was judged that it could not be mixed with mung bean due to solidification of starch component of lotus root;

(5) When the mushroom is close to the lotus root = 1: 2.0, it becomes a lump with high viscosity like rice cakes completely after hot water extraction and sinks to the bottom, and liquid form is separated in the upper part, Respectively.

Example  1 to 5 and Comparative Example  One

As shown in the following Table 4, the livestock meat mixture, that is, pork ribs, pigs, chicken legs, and chickens were used in equal amounts in all the examples and comparative examples. In the examples, garlic, ginger, Carrot, onion, pepper and garlic, ginger, green onions, carrots, onions, and peppers were used while increasing the concentration of mung bean / lotus root concentrate. These were put in a pressure vessel and heated at 120 ℃ for 4 hours After cooling, the solid content was removed by filtration to prepare broth.

Experimental Example  One:

Thirty adult males and females between the ages of 20 and 50 were randomly extracted and subjected to a sensory evaluation test. The sensory evaluation was performed on the odor, taste and overall acceptability of the broth by a 10-point scale method. The values are shown in Table 5 below.

As shown in Table 5 above, the previous examples (Examples 1 to 5) of the Donkotsuramen broth according to the present invention including the mixed rice germ oil extrudate showed the smell, taste, It was confirmed that the taste was definitely improved by receiving excellent evaluation of all 3 items, and in particular, it was confirmed that the best taste was improved when used in the same amount as in Example 3. In particular, when using the mixed extract of mungbean lotus root mixture, it is possible to increase the preference degree by providing a better taste even though the amount of other materials such as garlic, ginger, green onion, carrot, onion and pepper is reduced by about 10 to 50% .

Experimental Example  2:

In the same manner as above, other seaweeds were prepared in the same manner as in Example 1 except that the seaweed mixed extracts, the seaweed mixed extracts, the seaweed mixed lotion extracts, and the blue lotus root mixed extracts were prepared as shown in Table 6 below. The resulting broth was subjected to sensory evaluation in the same manner as in Experimental Example 1, and the results are shown in Table 7 below.

As shown in Table 7, using the other seaweeds, that is, Comparative Example 2 (sweet potato lotus root mix extract), kelp (Comparative Example 3: seaweed lotus root mixed extract) and parasites (Comparative Example 4: In the case of using the moth according to the present invention (Examples), it was confirmed that the smell, taste and general taste of the broth were satisfactorily evaluated in all three cases, and the taste was definitely improved. In particular, As a result, it was confirmed that the best taste was improved when used in a proper amount.

While the invention has been shown and described with reference to certain exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (6)

And 0.5 to 10 parts by weight of a mixed extract of Bombyx mandarin mixture based on 100 parts by weight of a mixture of native bovine marrow and Bombyx mandarin mixture obtained by dwarfing the bovine sparrow mixture, The mixture of mulberry and rootstock is mixed at a ratio of 0.6 to 1.4: 1 on the basis of the total weight of the mulberry and the mixture is heated in a reduced pressure hot water extractor at 100 ° C for 1 to 1.2 hours, Characterized in that it is hot-water-extracted and concentrated at 90 ° C for 3 to 3.5 hours. delete delete The method according to claim 1,
The base stock of the Donkotsu Ramen gravy is prepared by mixing 100 parts by weight of the pork bran with 20 to 40 parts by weight of a poultry poultry room, 10 to 20 parts by weight of a chicken broth and 8 to 16 parts by weight of a chicken with 1000 parts by weight of water Characterized in that it is obtained by heating in a pressure vessel at 100 to 140 占 폚 for 3 to 6 hours, followed by cooling and filtration. The method according to claim 1,
Wherein the animal skeleton mixture further comprises a substitute selected from the group consisting of garlic, ginger, green onion, carrot, onion, salt, pepper and a mixture of two or more thereof. (1) The salt marshes are dried and dried, and the dried lotus root is mixed with the dried lotus root in a ratio of 0.6 to 1.4: 1 (root dry building: dried moth) A mixing step of mixing rootstocks to prepare a rootstock lotion mixture;
(2) a hot water extraction step in which the rhizome root mixture is placed in a reduced pressure hot water extractor, heated at 100 ° C for 1 to 1.2 hours and then subjected to hot water extraction at 80 to 90 ° C for 3 to 3.5 hours;
(3) filtration to remove solid components, and concentrating the hot water extract solution to 1/5 to 1/10 of the initial volume to obtain a crude oil-rich mixed extract; And
(4) a secondary mixing step of mixing the obtained mallow extrudate mixed extract solution with basic marine wort obtained by dredging the mixed livestock mixture, wherein 0.5 to 10 parts by weight of the mallow extrudate mixed extract is mixed with 100 parts by weight of the livestock meat mixture;
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