KR101917009B1 - Method of Making Instant Soy Bean Soup Comprising Chrysanthemum zaqadskii - Google Patents

Abstract

The present invention provides a method for preparing instant soup stock containing clopidogrel, which is particularly effective for preventing female diseases such as blood pressure lowering, anti-inflammatory and antiviral activity, strengthening of concentration and memory, and prevention of gastrointestinal diseases.
To this end, a method for preparing instant soup stock containing a crucifer according to an embodiment of the present invention comprises: a storage step of refrigerating a doenjang base having a predetermined salinity range; A freeze-drying step of freeze-drying the soybean paste base for a predetermined temperature and time; A pulverizing step of pulverizing the freeze-dried soybean paste base; A powdered soup preparation step of preparing a powdered soup by mixing the pulverized doenjang powder and the powdered material; Pre - treatment stage of pre - treatment of pre - callus; A step of drying the pre-treated phrase gourd, and a step of preparing a gourd soup comprising the dried phrase gul and the additive.
It provides the effect of basic function of doenjang which is hammer action, liver function enhancement, antioxidant effect, prevention of hypertension, beauty effect, prevention of constipation, prevention of senile dementia, improvement of diabetes and prevention of osteoporosis. It is effective for menopausal disease which is disease.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to an instant soy sauce comprising Chrysanthemum zaqadskii,

More particularly, the present invention relates to a method for preparing instant soup stock containing a perennial herb, and more particularly, to a method for preparing a soup stock containing a herbaceous perennial herb, such as blood pressure lowering, antiinflammatory and antiviral activity, And more particularly, to a method for preparing an instant soup.

The market for simple food products has steadily grown at a CAGR of 4% from US $ 69 billion (2006) worldwide, and is estimated to reach US $ 93 billion by 2014.

Looking at the global situation, the United States has more than 28% of the total households, 47% in Sweden, 34% in France, 34% in the United Kingdom and 31% in Japan and Korea is more than 25% to be.

In the United States, 70% of housewives have jobs and 70% of them are full-time workers, so housewives do not have enough time to cook at home, so they can easily find ways to fix their meals. In addition, demand for simple meals is on the rise, with the number of singles increasing to about one quarter of all US households. In the US, demand for frozen foods that can be easily cooked, such as instant foods, is increasing rapidly.

In addition, easy-to-cook food is a concept that is located at the top of the convenience food market and refers to foods that are eaten or simply cooked at home by purchasing 'full cooked' or 'semi-cooked' foods sold outside the home. Simple cooking foods are common in the US, Japan and Europe, and Korea is also showing rapid growth in response to consumer demand.

In addition, as the spread of individualism and the social status of women increased, the perception of marriage became a necessity rather than a necessity, As food for them naturally emerged, 'instant food' came out which can be cooked in a short time in a short period of time, reflecting their eating habits, which do not have much time for food preparation.

The first instant food in Korea is a 'retort' method in which cooked food is made by putting the specially packed contents in boiling water as it is, and it is loved by many people until now. After that, there is no need to boil the water and 'microwave oven' In the short time period of 2 to 3 minutes, HMR (Instant Home Food Replenishment) market started to expand.

The biggest advantage of HMR here is that you can easily eat rice, soup, stew, and other 'rice balls'. You can simply boil or warm the rice in a pot, which can be washed and cleaned with vegetables, meat and soup. . In addition, it is a fact that it is evaluated that it does not fall in comparison with the taste when I buy the ingredient one by one and cook it. In addition, there are various types of soups such as gomgang samgyetang as well as soup and soup, and various kinds of western food such as snacks and pasta.

The domestic HMR market has increased from 774.7 billion won in 2010 to 952.9 billion won in 2012 and it is estimated that it will increase to 1.77 trillion won in 2014.

Especially, as the industry develops and the age changes in busy modern people, there is a tendency to pursue simplification of eating habits. This can be attributed to efforts to reduce housework hours due to double - income, an increase in the number of single - family households, and an increase in the elderly population due to an aging society.

Due to these reasons, the preference for foods that are cooked with a short time and less effort is getting easier than the food that is cooked with much time and effort. Therefore, the instant food that can be cooked in the industrial market is poured like flood It is coming out.

While Western cooking is a dry cooking method using an oven, a wet cooking method which takes the form of tang (汤) developed in Korea and oriental cooking has developed in Korea. For this reason, among the ready-to-eat foods that are overflowing in the industrial society, products such as seaweed soup, miso soup, soup soup, broiler soup, and soup soup are main products.

Miso is one of the traditional fermented foods of Korea which is based on soybean. In old ancestors where protein intake was insufficient, it serves not only as a seasoning food that gives a unique taste and aroma but also when it is consumed with rice such as lysine ) And tryptophan, which have been used as a source of major proteins.

In addition, functional materials such as antioxidative, antimutagenic, thrombolytic, thrombus aggregation inhibition, and isoflavone have been known in conventional fermented soybean paste, and doenjang has been recognized as a well-being food all over the world.

In recent years, miso soup has been developed as an instant food that can be easily boiled and mixed with water at home or outdoors, leading to popularization and globalization of miso soup.

Conventionally, instant instant soup (Korean Patent No. 10-0761425, Instant instant soup, and instant instant soup prepared by cooking) consists of freeze-dried blocks of powder and vegetables powdered with miso and sauce, Most of the forms. However, there is a problem that the instant soup sold on the market lacks the texture and the deep taste that comes from the ingredients as compared with the taste of the country boiled at home.

Therefore, it is required to develop a miso soup with a predetermined functional material added thereto, which can display the repellent taste, texture and color similar to those of miso soup which can be eaten instantly by boiling only hot water and boiled directly at home.

In order to solve the above-mentioned conventional problems, it is desired to provide a method for preparing instant soup stock containing clopidogrel which is effective for prevention of female diseases such as blood pressure lowering, anti-inflammatory and antiviral activity, .

The problems to be solved by the present invention are not limited to the above-mentioned problems. Other technical subjects not mentioned may be clearly understood by those skilled in the art from the following description.

A method for preparing an instant soup station containing silver nitrate according to an embodiment of the present invention includes: storing a soup base with a predetermined salinity range; A freeze-drying step of freeze-drying the soybean paste base for a predetermined temperature and time; A pulverizing step of pulverizing the freeze-dried soybean paste base; A powdered soup preparation step of preparing a powdered soup by mixing the pulverized doenjang powder and the powdered material; Pre - treatment stage of pre - treatment of pre - callus; A step of drying the pre-treated phrase gourd, and a step of preparing a gourd soup comprising the dried phrase gul and the additive.

In addition, in the pretreatment step of the phrase, the phrase is characterized by being a flowering phrase.

The pretreatment step may include boiling water for 35 to 45 seconds and draining the boiled water for 4 to 6 minutes.

Also, in the step of drying the phrase, the pre-treated phrase halftone is dried in a shade manner.

In addition, the sub ingredient may include at least one of tofu, mushroom, mushroom, mushroom, onion and onion.

Further, the powder material is characterized in that it contains at least one of shrimp, mussel, anchovy, shiitake, persimmon and red pepper powder.

In addition, the dried persimmon is 5 to 8% by weight based on the total weight of the powdered soup and the soup stock.

In addition, the soybean paste powder is 60 to 70% by weight based on the total weight of the powdered soup and the soup stock.

According to one aspect of the present invention, there is provided a medicament for preventing or treating diseases caused by oral diseases, which is a basic function of doenjang, such as anticancer action, liver function enhancement, antioxidative effect, prevention of hypertension, prevention of constipation, prevention of senile dementia, prevention of osteoporosis, It is effective for menopausal disease.

In addition, it is possible to effectively solve the problem of salty taste, dark color and flavor, which is pointed out as a limit part of conventional doenjang through the improved preparation method of soy sauce powder.

1 is a graph showing the chromatography of doenjang;
Fig. 2 is a graph showing the chromatography of miso. Fig.
Figure 3 shows a conventional instant soup product.
FIG. 4 is a flow chart showing a process of a method of manufacturing an instant soup stock containing a crucifer according to an embodiment of the present invention. FIG.
FIG. 5 is a diagram illustrating a pre-treatment and drying process of a pre-meal of a pre-cooked soup containing a rootstock according to an embodiment of the present invention. FIG.
6 is a diagram showing the composition of a ready-to-eat soup product according to an instant soup soup preparation method containing halophilus according to an embodiment of the present invention.
FIG. 7 to FIG. 8 are diagrams showing a state before and after cooking of instant soup by the method of making instant soup with soup stock according to the embodiment of the present invention. FIG.

Other advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail with reference to the accompanying drawings. 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 concept 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 or scientific terms) used herein have the same meaning as commonly accepted by the generic art in the prior art to which this invention belongs. Terms defined by generic dictionaries may be interpreted to have the same meaning as in the related art and / or in the text of this application, and may be conceptualized or overly formalized, even if not expressly defined herein I will not.

Also, terms used herein are for the purpose of illustrating embodiments and are not intended to limit the invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification. As used herein, various uses of " comprises " and / or the verb do not exclude the presence or addition of one or more other elements, acts, and / or elements other than the mentioned elements, operations, and / or elements. A general description of known configurations may be omitted so as not to obscure the gist of the present invention. In the drawings of the present invention, the same reference numerals are used as many as possible for the same or corresponding configurations.

The present invention relates to a method for preparing instant soup stock containing persimmon, which not only provides the basic taste and efficacy of miso, but also provides the effect of persimmon extract. Especially, it is effective for women's menopausal diseases, Is an inventive instant soup making method effective for infants and young children.

First, a female climacteric disease, which is an efficacy target of the present invention, will be described.

The genetically determined inevitable types and causes of menopausal disease in women are as follows.

The cause of female menopause is aging of the ovary and it is known that estrogen hormone is decreased due to its deteriorating function. Symptoms include osteoporosis, facial flushing, insomnia, cold sweating, shoulder stiffness, arthralgia, alopecia areata, itching Physical symptoms and anxiety ㅇ There are mental symptoms such as nervousness, nervousness, depression, loneliness, fatigue, forgetfulness, loss of concentration, and sexual helplessness.

In addition, facial flushing is one of the symptoms of menopause. As a result, 70% of postmenopausal women experience facial flushing for 2 years before and after menopause, and 25% of women and 5% of women are permanently suffering.

Estrogen is a hormone involved in the contraction of the capillary blood vessels. As the secretion is reduced, the blood vessels are not shrunk properly and are enlarged irregularly. As a result, not only the face but also the neck, chest and skin become red and the cold sweat I am.

In addition, estrogen inhibits the differentiation of osteoclasts responsible for bone destruction and promotes apoptosis of osteoclasts, thereby inhibiting bone resorption and inhibiting the natural history of osteoblast It maintains bone formation. In menopausal women, estrogen secretion is reduced, leading to osteoporosis, which can lead to fractures.

In addition, during menopause, female hormones decrease with the menopause, and the secretion of androgens, the male hormone, is relatively increased. Androgens affect the hair follicles, shortening the cycle of hair, making the hair thin and the scalp becoming dry. Here, as the blood circulation is not smooth due to the decrease of estrogen, hair supply and oxygen supply to the hair can not be smooth and hair loss may occur.

Fibromyalgia syndrome is a chronic systemic pain that lasts more than 3 months. It causes fatigue and sleep disorder. According to the medical system, about 2% of the total population in Korea is suffering from this disease, and the number of female patients is more than seven times that of men. Especially menopausal women aged 45-55 years, and it is a disease that can be encountered by anyone who is a menopausal woman.

Next, the effect of the present invention on the brain development of the infant and child and the efficacy of the miso are discussed.

Infant and childhood is the most rapid development of brain development in life. First, we look at choline, a precursor of acetylcholine, a brain neurotransmitter.

The brain grows at an alarming rate at the beginning of life, only 25% of adult weight at birth, but up to 75% of adult weight at age 2. Eight months of fetal period and the first two years of life are called surge of brain growth. Since more than half of the adult brain weight is made at this time, infant and toddler are the most rapid brain development during the lifetime.

In addition, choline greatly affects the structure of the hippocampus and diaphragm of the fetal brain. If this is insufficient, not only the cell division in the fetal brain is reduced, but also the cells die early. Even the choline taken from the mother's stomach protects our brain for a lifetime so that the brain function is not compromised even when it grows old. The effect of choline continues even after birth, so that the learning rate is slower or the choline level is abnormally low. Were effective in improving memory.

Hereinafter, the functionality of soybean (soybean paste) rich in vegetable estrogen isoflavones will be examined.

As for the anti-cancer effect, the incidence of breast cancer or prostate cancer among Koreans is very low compared to that of Americans because Koreans eat a lot of beans.

In addition, it has a good effect for prevention of breast cancer, colon cancer, rectal cancer, gastric cancer, lung cancer, prostate cancer and the like. In addition, miso has excellent anticancer effect among fermented foods. Therefore, among 15 regulations on cancer prevention of Korea Cancer Prevention Association, the effect is formulated both domestically and externally so as to include miso soup every day. Doenjang has anti-cancer effect as well as cancer cell growth inhibition effect.

In enhancing liver function, doenjang enhances liver function by decreasing the activity of amino transferase, which is an index of liver toxicity.

In the antioxidative effect, doenjang is rich in isoflavones such as daidzein and daidzin, which are yellow pigments contained in soybean, and they are anti-aging agents belonging to polyphenols.

Another antioxidant in soybean paste is melanoidin, which is produced by the reaction between amino acids and saccharides. These substances prevent oxidation of oxidizable lipids in bean paste first, Respectively.

In addition, isoflavones such as daidzein contained in doenjang in the prevention of hypertension have an effect of alleviating headache as well as preventing hypertension. The histamine-leucine amino acid contained in doenjang has a physiological activity It excellently reduces headaches, lowers blood pressure and eliminates cholesterol, which makes blood vessels resilient.

The content of isoflavone contained in doenjang and miso soup will be described based on the following Tables 1 to 3 and Figs. 1 to 2.

FIG. 1 is a graph showing the chromatography of soybean paste, and FIG. 2 is a graph showing the chromatography of soybean paste.

The isoflavone content analysis method (standard product analysis method) is as follows.

1. Standard solution preparation

10 mg of Daidzin, Genistin, and Glycitin standards were dissolved in 10 mL of methanol, and the concentrations were adjusted to 6.25, 12.5, 25, 50 and 100 ppm, respectively.

10 mg of non-glycosidic standards (Daidzein, Genistein, and Glycitein) were dissolved in 10 mL of DMSO, and then adjusted to 6.25, 12.5, 25, 50, and 100 ppm using methanol.

2. Preparation of Test Solution

For doenjang, 1 g was precisely weighed, diluted with 10 mL methanol, ultrasonicated for 30 min, and filtered through a 0.2 μm syringe filter.

In the case of miso soup, a single dose (4.55 g) contained in a paper container was dissolved in 130 mL of water purifier for 5 minutes, and filtered through a 0.2 μm syringe filter.

For the liver, 1 mL of the sample and 9 mL of methanol were mixed to make a total of 10 mL. The resulting solution was stirred with a 0.2 μm syringe filter for thorough mixing and used in the experiment.

3. Equipment condition

The equipment conditions used are shown in Table 1 below.

Instrument Condition UPLC model ACQUITY UPLC H-class (Waters) Column Shiseido CapcellPak C18 UG (5 [mu] m, 4.6 x 250 mm) Mobile phase Time (min) A B 0 90 10 21 60 40 32 60 40 35 40 60 36 90 10 A: water / methanol / acetic acid (88: 10: 2)
B: methanol / acetic acid (98: 2) Detector PDA detector, 260 nm Flow rate 1.0 mL / min Temperature 40 ℃ Injection Vol. 10 uL

Table 6 shows the isoflavone standard 6-component structural formulas and standard product chromatograms.

Ingredients constitutional formula Standard chromatogram Daid Jean
(Daidzin)

RT-10.616 min Glycitin
(Glycitin)

RT-11.673 min Genestine
(Genistin)

RT-14.334 min Daid Jane
(Daidzein)

RT-23.331 min Genistein
(Genistein)

RT-27.909 min Glycitein
(Glycitein)

RT-24.375 min

Next, the isoflavones content of miso and miso are shown in Table 3 below.

                                                          (Unit: mg / g) Standard name Miso Miso soup Daidzin ND ND Genistin 0.023 0.014 Glycitin ND ND Daidzein 0.086 0.075 Genistin 0.074 0.034 Glycitin 0.018 0.016 Isofalvone 0.201 0.139

In addition, the free linoleic acid component of doenjang in cosmetic effect suppresses the synthesis of melanin pigment, thereby removing spots and freckles, and makes skin rough and rough with allergic skin and acne.

In addition, to prevent constipation, doenjang is rich in dietary fiber, so it is effective in prevention and treatment of constipation. It promotes intestinal peristalsis and strengthens the digestive system.

In addition, in relation to the prevention of senile dementia, lecithin in soybean has an effect of improving brain function, and saponin is a functional substance, and it can prevent aging and senile dementia by lowering blood cholesterol level and inhibiting the formation of lipid peroxidation.

In addition, when the lecithin contained in the miso is decomposed, a substance called 'choline' is produced. This 'choline' substance plays an important role in increasing the amount of a neurotransmitter called 'acetylcholine' which is insufficient for dementia patients.

In addition, in relation to the improvement of diabetes, melanoidin improves insulin secretion and improves diabetes.

In connection with the osteoporosis prevention function, the derivatives of isoflavones contained in soybeans can prevent osteoporosis of women by blocking the reabsorption of bones and forming bones with vegetable estrogen.

Next, the present invention will be described in terms of phraseosols contained in miso soup.

It has been noted as a preventive effect of female diseases. First, I will examine the function of blood pressure lowering.

It is estimated that 10 mg of Rhizoma extract is similar to the efficacy of rutin 2.5 mg. Rutin is a typical substance that inhibits the permeability of capillary blood vessels and has an effect of strengthening capillary blood vessels. It also has the effect of dilating the peripheral blood vessels and lowering blood pressure by removing harmful cholesterol from the blood vessels.

In addition, there are anti-inflammatory and antiviral active functions. In addition to the flavonoid linarin, luteolin, apigenin, acacetin and cosmosin components, It is rich in components such as camper and camphene, which are monoterpenes, to prevent inflammation and inhibit viral activity.

In addition, there is a function of strengthening concentration and improving memory. In chronological order, choline is contained and this choline is transformed into acetylcholine in the body and plays an important role as a neurotransmitter. Due to this choline ingredient, it is effective for headache by clearing the head, strengthening concentration and improving memory.

Also, it has a gastrointestinal preventive function. Starchydrine, which is an essential oil ingredient, is contained in the rootstock to protect the stomach wall and prevent gastrointestinal diseases.

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

First, the states of the instant soup stocks that have been commercially available are analyzed based on FIG. 3, and the difference of the instant soup stocks of the present invention will be described. 3 is a diagram showing a conventional instant soup miso souvenir product.

There are three types of marketed miso products of the present invention, namely, "miso soup noodle soup," which is the most preferred by comparing and analyzing the sweetness (sweetness), salty (salty), acidity, smell, Respectively.

Next, the process of the instant soup making process containing the herbicide according to the embodiment of the present invention will be described with reference to FIG.

FIG. 4 is a flowchart illustrating a process of preparing a soup stock according to an embodiment of the present invention.

As shown in FIG. 4, the method of preparing instant soup with sauces according to an embodiment of the present invention includes a soy sauce base storing step (S21), a soy sauce base freeze drying step (S22), a soybean paste base smash step (S23) A powdered soup preparation step (S24), a phrase pre-treatment step (S25), a phrase drying step (S26), and a soup preparation step (S27).

Specifically, the process of storing the miso base (S21) is a process of refrigerated storage of the miso base having a predetermined salinity range. The miso is subjected to the acceptance inspection. When the inspections are completed, the miso base is stored according to the criteria (salinity: 17.1% (1 ~ 10 ℃) should be kept.

Next, the soybean paste base freeze-drying step (S22) is performed to freeze-dry the soybean paste base at a predetermined temperature and for a predetermined time. Specifically, freeze-drying can be performed at -60 ° C for 48 hours.

The general miso drying method is as follows.

Generally, there are two methods of drying doenjang: hot air (hot air) drying method and freeze drying method. In the hot air drying method, the doenjang is dried using a drier, and an oven is used as a dryer. The drying condition may be performed such that the drying yield is 43% at 60 ° C for 72 hours. In addition, the freeze-drying method can be carried out in a freezing manner so that the drying yield is 38% at -60 ° C for 48 to 96 hours.

Examples of dried doenjang through hot air drying method and examples of dried doenjang through freeze drying method are shown in Tables 4 and 5 below.

Analysis item Measure Salinity 15.9% Chromaticity L value 65.0 ± 0.00 a value 10.5 ± 0.05 b value 28.4 ± 0.02 Moisture content 1.62%

Analysis item Measure Salinity 12.3% Chromaticity L value 41.0 + 0.03 a value 16.2 ± 0.01 b value 29.3 ± 0.01 Moisture content 1.05%

In the case of the miso as shown in Table 4, the salinity was 15.9% and the water content was 1.62%. When the miso soup was made using 5% of the miso, the salinity was 1.35% and the sugar content was 3.6 Brix.

Also, in case of the miso as shown in Table 5, the salinity is 12.3% and the water content is 1.05%. When the miso soup is made using 5% of the miso, the salinity is finally 1.32% and the sugar content is 2.5 Brix.

As shown in Table 4 and Table 5, the processing ability of the doenjang powder with different drying methods was examined. The dark color of the conventional soybean paste soy sauce, which is the raw soy sauce, was intact in the warm-air dried material but light brown in the freeze dried material. The flavor of miso soup seemed to be more sweet when the warm - air dried beans were added, but the smell of miso soup was better with miso soup added with lyophilized products. Therefore, the drying method applied to the doenjang according to the embodiment of the present invention was selected as the freeze-drying method.

Next, the miso base crushing step (S23) is a process of crushing the freeze-dried miso base. Specifically, the miso base can be crushed to have a predetermined particle size using a blender.

The next powdered soup preparation step (S24) Powdered soup can be prepared by mixing powdered ground bean powder with powdered material. Here, the powder material may include at least one of shrimp, mussel, anchovy, shiitake, persimmon and red pepper powder. In addition, the prepared powdered soup may be wrapped using wrapping paper made of silver foil.

Next, the pretreatment stage (S25) is a process for pretreating the herbicide contained in the miso soup of the present invention and determining the basic condition of the herbicide to be used. More specifically, the present invention relates to a selection process according to the flowering state of a vernaculor, and a selection process according to whether a predetermined preprocessing process is performed. This is shown in FIG. 5, and FIG. 5 is a diagram illustrating a pre-treatment and drying process of the pre-meal of the instant soup making method including the perennial root according to the embodiment of the present invention.

As shown in FIG. 5, in order to maximize the function of the rhizomes, the flowering rhizomes and non-flowering rhizome peaks were selected as candidates. As a result, flowering rhizomes having excellent aroma expression were selected based on the fragrance and color. Also, depending on the drying process to be described later, the aroma and color may be different, which will be discussed below in the drying step.

As shown in FIG. 5, the quality of the parsley to be applied to the present invention can be determined according to whether or not the process is a pretreatment process. In the pretreatment process, the color and aroma of the parsley are preserved, . The detailed procedure may consist of boiling water in boiling water for 35 to 45 seconds (in one embodiment for 40 seconds) and then draining for 4 to 6 minutes (in one embodiment for 5 minutes).

In addition, the pre-treatment process can brighten the color of the flowering plant and accelerate the drying speed in the future drying process. In addition, the pretreatment process has also improved storage stability.

5, among the three drying methods, the shade type method can be adopted. Among the three drying methods, 'freeze drying' is a method in which the color and the original shape of the raw material are well maintained However, since petals are broken during storage, it is difficult to apply to commercialization and industrialization, and the color of the petals becomes dark. Therefore, considering the fragrance preservation, color development, easiness of work, and economic efficiency, the 'shrine' was considered to be the most suitable method for the drying method.

Next, the manufacturing process of the soup (step S27) is a process of manufacturing a soup including dried persimmon and additives. The additives were evaluated by adding tofu, mushroom, top mushroom, shiitake mushroom, onion, onion, and powdered (prawn, mussel, anchovy, etc.) to the taste, texture and color of miso soup. (Shiitake) powder was selected in consideration of taste and smell.

Next, the ingredient content of the final product in the instant soup stock preparation method according to the embodiment of the present invention will be described with reference to Table 6.

division Name of material Content (g) Formulation ratio (%) One Necklace 0.3 6.6 2 Miso powder 3.0 65.9 3 Dry shiitake mushrooms 0.7 15.4 4 Big wave 0.5 11.0 5 Cheongyang chili powder 0.05 1.1 Sum 4.55 100

As shown in Table 6, the mixing ratio of the final soup stock HMR raw material is, in one embodiment, 6.6% (which can be practiced within the range of 5 to 8% by weight) based on the total weight of the powdered soup and the soup stock, (65-90%) can be determined within the range of 60-70% by weight. The formulation ratio can be determined so that the shiitake mushroom content is 15.4%, the broodstock content is 11%, and Cheongyang red pepper flour is 1.1%.

Finally, the constitution of a ready-to-eat miso soup by means of the instant soup making method comprising the phrase halves according to the embodiment of the present invention and the state before and after the product cooking will be described below with reference to Figs. 6 to 8. Fig.

FIG. 6 is a diagram showing the composition of a ready-to-eat soup soup according to an embodiment of the instant soup making method of the present invention, and FIGS. 7 to 8 are diagrams showing an instant soup soup Fig. 8 is a diagram showing the state before and after cooking of the instant soup by the manufacturing method. Fig.

As shown in FIG. 6, in the instant soup miso soup product according to the instant soup soup preparation method of the present invention, when there is a lot of soup soup in the soup soup, the soup soup is not conspicuous, The contents of the miso soup were selected as the powder soup (mixed with miso powder and powder) and the soup of dried soup (dried persimmon and dried vegetables) separately.

As shown in FIG. 7, when the dried persimmon sauce is added to the miso soup in the instant soup made by the method of manufacturing the instant soup containing the persimmon sauce according to the embodiment of the present invention, the taste, smell and harmony And the post - cooking state were analyzed. Both flavors were properly implemented.

As shown in FIG. 8, in the method of preparing instant soup soup according to the embodiment of the present invention, the powder soup and the soup soup are poured into a container and 130 ml of boiling water is poured After 3 minutes, it can be swallowed well.

It is to be understood that the above-described embodiments are provided to facilitate understanding of the present invention, and do not limit the scope of the present invention, and it is to be understood that various modifications may be made within the scope of the present invention. Accordingly, the technical protection scope of the present invention should be determined by the technical idea of the claims, and the technical protection scope of the present invention is not limited to the literary description of the claims, To the invention of the invention.

Claims (8)

A storage step of refrigerating the miso base;
A freeze-drying step of freeze-drying the soybean paste base;
A pulverizing step of pulverizing the freeze-dried soybean paste base;
A powdered soup preparation step of preparing a powdered soup by mixing the pulverized doenjang powder and the powdered material;
Pre - treatment stage of pre - treatment of pre - callus;
A step of drying the pretreated cruciferous plant, and
Comprising the step of preparing a pot soup comprising the dried persimmon and the additive,
In the phrase pre-treatment step,
The method according to any one of the preceding claims, wherein the phrase is a flowering phrase. delete The method according to claim 1,
The pre-processing step may include:
Boiling water for 35 to 45 seconds and draining for 4 to 6 minutes. ≪ RTI ID = 0.0 > 8. < / RTI > The method according to claim 1,
In the drying step,
Wherein the pre-treated phrase halves are dried in a shrunken manner. The method according to claim 1,
Wherein the sub ingredient includes at least one of tofu, squalce, top mushroom, shiitake mushroom, onion and onion. The method according to claim 1,
Wherein the powder material comprises at least one of shrimp, mussels, anchovies, shiitake mushrooms, welsh onion and red pepper powder. The method according to claim 1,
Wherein the dried persimmon is 5 to 8% by weight based on the total weight of the powdered soup and the chilled soup. The method according to claim 1,
Wherein the soybean paste powder is 60 to 70% by weight based on the total weight of the powdered soup and the chilled soup soup.

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