KR101937649B1 - Method for producing instant Japchae adding fermented Platycodon grandiflorum - Google Patents

Abstract

(A) mixing the bellflower with sugar and then fermenting and filtering to prepare a bellflower fermented broth; (b) immersing the surface of the dry matter in water, cooling and then dehydrating and pretreating: (c) cooling and dehydrating the cut gondola; (d) carving the cut carrots, cooling and dehydrating them; (e) cooling and dehydrating the shredded mushroom and throat mushroom respectively; And (d) a dehydrated carrot of the step (d), a dehydrated shiitake mushroom of the step (d), and a dehydrated mushroom of the step (d) A process for producing a safflower crucible comprising the steps of: mixing a fermented broth prepared in step a) with onion, garlic, syrup, soy sauce, sugar, glucose, pepper, cornstarch, sesame oil and water, And an instant chop shop made by the above method.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for preparing a fermented broth by adding a fermented broth to a fermented platycodon grandiflorum,

The present invention relates to a process for sterilizing and packaging a starch, gondola, carrot, shiitake, throat mushroom, bellflower, onion, garlic, syrup, soy sauce, sugar, glucose, pepper, cornstarch, sesame oil and water The present invention relates to a method for manufacturing instant chopsticks and a ready-to-eat chop based on the method.

It is a native food of our country, and it is not only able to consume vegetables with meat at the same time, but also is attracting attention as a health food due to its unique texture. These fish are usually boiled in boiling water and then marinated in cold water. Then, the meat beef is mixed with the vegetables such as carrots, shiitake mushrooms, onion and spinach, garlic, soy sauce, syrup, etc., And frying them in a frying pan.

As described above, since the cooking process is complicated and various raw materials are used, the cooking time is long. In order to overcome such disadvantages and to enable instant cooking, processed soup made with powder soup, hot air drying flake, and bean paste in containers have been developed. However, such instant cooked processed soup can not take the unique flavor of the soup.

The bellflower contains a large amount of saponin, which is one of the major components of carbohydrate, calcium, iron, vitamin B, vitamin C and ginseng. Therefore, the bellflower contains anti-inflammatory, gonadal, antiulcer, It is also used as a medicinal product for the effect. In addition, the substances contained in the bellflower reduced the production of toxins of fungi, and not only promoted the phagocyte action when administered to experimental animals, but also that the inulin component contained in the bellflower exhibited strong anticancer activity in mice . Inulin is known to strengthen blood sugar, strengthen the intestines and help relieve hangovers.

Bellflower is relatively cheaper than ginseng and can be obtained easily by ordinary people, so it is eaten as a healthy food substitute for ginseng, and it is said that it is good as a preservative if taken for a long time. However, since the bellflower has a bitter taste and can be used as it is, it can avoid consumption due to its bitter taste, and it is necessary to compensate for such disadvantages.

Korean Patent No. 1452107 discloses a method of preparing instant kimchi japanese ginseng. Korean Laid-open Patent Application No. 2016-0095940 discloses a method of preparing instant-frozen japanese ginseng, Method.

SUMMARY OF THE INVENTION The present invention has been made in view of the above needs, and it is an object of the present invention to optimize the manufacturing conditions such as the material pretreatment, the selection of the ingredient and the compounding ratio, and the like in order to produce the ready- Which is excellent in taste and texture, and can be easily ingested without complicated cooking process.

In order to solve the above-described problems, the present invention provides a method for preparing a bellflower-containing solution, comprising the steps of: (a) mixing a bellflower with sugar and fermenting and filtering the bellflower solution; (b) immersing the surface of the dry matter in water, cooling and then dehydrating and pretreating: (c) cooling and dehydrating the cut gondola; (d) carving the cut carrots, cooling and dehydrating them; (e) cooling and dehydrating the shredded mushroom and throat mushroom respectively; And (d) a dehydrated carrot of the step (d), a dehydrated shiitake mushroom of the step (d), and a dehydrated mushroom of the step (d) A process for producing a safflower crucible comprising the steps of: mixing a fermented broth prepared in step a) with onion, garlic, syrup, soy sauce, sugar, glucose, pepper, cornstarch, sesame oil and water, Of the present invention.

In addition, the present invention provides an instant chop shop made by the above method.

The instant chopsticks of the present invention are advantageous in that they can be easily heated and eaten by a microwave oven or the like, which is cumbersome and requires a lot of manual labor, and has a shelf life of 3 months in a refrigerator for a long time. In addition, unlike the traditional soup, it does not add any meat without adding oil to the ingredients, so you can feel the taste of the original soup and feel clean and clean, and taste, texture and flavor of spices, You can provide instant chopsticks.

In order to achieve the object of the present invention,

(a) mixing the bellflower with sugar, fermenting and filtering to prepare a bellflower fermentation broth;

(b) immersing the surface of the dry matter in water, cooling it, and dehydrating and pretreating it;

(c) heating the cut gondola, cooling and dewatering;

(d) carving the cut carrots, cooling and dehydrating them;

(e) cooling and dehydrating the shredded mushroom and throat mushroom respectively; And

(d) a dehydrated carrot of the step (d), dehydrated shiitake and thymus mushroom of the step (d), a (a) a dehydrated shrimp of the step ) Step of mixing the fermented broth of bellflower with the onion, garlic, syrup, soy sauce, sugar, glucose, pepper, cornstarch, sesame oil and water, followed by sterilization and vacuum packaging. And a manufacturing method thereof.

In step (a) of the present invention, the step (b) of the step (b) is preferably carried out by mixing the platycodon with sugar in a ratio of 5.7 to 6.3: 3.8 to 4.2, followed by fermentation at 20 to 25 ° C for 25 to 35 days And more preferably by mixing the bellflower and the sugar in a weight ratio of 6: 4, fermenting at 20 to 25 ° C for 30 days, and filtering. The fermented broccoli fermentation broth under the above conditions has the advantage of eliminating the bitter and arling flavor unique to the platycodon, and enhancing the flavor and taste inherent to the platycodon. However, when the preparation conditions are out of the above-mentioned range, or when the extract is directly added or extracted, the bitterness of the bellflower tends to remain, resulting in poor taste.

Also, in the method of the present invention, the pretreatment of step (b) is preferably carried out by immersing the surface of the dry matter in water at 90 to 98 캜 for 15 to 25 minutes, cooling to 25 to 30 캜, More preferably, the dry surface can be dipped in 95 ° C water for 20 minutes, cooled to 30 ° C and then dehydrated. As described above, the pretreatment of the surface of the dry surface kept the elasticity and chewiness of the surface without spreading, and was able to be manufactured with a good texture.

In addition, in the method of the instant invention, the mixing of the step (f) is preferably carried out by mixing 45 to 55 parts by weight of the pretreated sugar bean, 2 to 2.7 parts by weight of the gonads, 9 to 9 parts by weight of carrots, 1 to 1.7 parts by weight of a broth fermentation broth, 7 to 8 parts by weight of onion, 1.4 to 2 parts by weight of garlic, 2.5 to 3 parts by weight of starch syrup, 6.5 to 7.2 parts by weight of sugar, 1.2 to 1.7 parts by weight of sugar, 0.2 to 0.4 parts by weight of glucose, 0.02 to 0.04 parts by weight of pepper, 0.5 to 1 part by weight of corn starch, 1.7 to 2.4 parts by weight of sesame oil and 9 to 13 parts by weight of water , More preferably 50 parts by weight of pretreated sugar bean, 2.35 parts by weight of gondola, 9.415 parts by weight of carrot, 0.68 part by weight of shiitake mushroom, 1.57 parts by weight of shiitake mushroom, 1.355 parts by weight of borage fermentation broth, 7.53 parts by weight of onion, 1.695 parts by weight of garlic, 2.74 parts by weight of starch syrup, 6.91 parts by weight of soy sauce, 1.445 parts by weight of sugar, Clique 0.285 parts by weight of black pepper 0.03 parts by weight of corn starch 0.76 parts by weight of sesame oil, 1.96 parts by weight water 11.275 parts by weight may be mixed. The instant sauces prepared with the above materials and mixing ratios could be manufactured into instant sauces having excellent taste and good taste by mixing the texture, flavor and taste of the sauces and the raw materials.

The method of the present invention for preparing an instant oral gum, more specifically,

(a) blending bellflower and sugar in a ratio of 5.7 to 6.3: 3.8 to 4.2, and then fermenting at 20 to 25 ° C for 25 to 35 days and filtering to prepare a bellflower fermented broth;

(b) immersing the dry surface in water at 90 to 98 ° C for 15 to 25 minutes, cooling to 25 to 30 ° C, followed by dehydration and pretreatment;

(c) dehydrating the cut gondola at 90 to 98 DEG C for 35 to 45 seconds, cooling to 25 to 30 DEG C and dehydrating;

(d) carving the carrots cut in a stick shape of 4.5 to 5.5 x 0.4 to 0.6 x 0.4 to 0.6 cm at 90 to 98 ° C for 2 to 4 seconds, cooling to 25 to 30 ° C and dehydrating;

(e) slicing shiitake mushrooms at 2.5 to 3.5 mm and shiitake mushrooms at 0.8 to 1.2 cm at 90 to 98 ° C for 8 to 12 seconds, cooling to 25 to 30 ° C and dehydrating; And

(f) 45 to 55 parts by weight of the pretreated sugar bean of step (b), 2 to 2.7 parts by weight of dehydrated ghredine of step (c), 100 to 500 parts by weight of dehydrated carrots 0.5 to 0.9 parts by weight of dehydrated shiitake in step (e) and 1.4 to 1.8 parts by weight of a mushroom, 1 to 1.7 parts by weight of the prepared bellflowy broth prepared in step (a) A starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, 1.7 to 2.4 parts by weight of sesame oil and 9 to 13 parts by weight of water are mixed and sterilized at 90 to 100 ° C. for 8 to 12 minutes and vacuum packaged and sterilized at 84 to 92 ° C. for 15 to 20 minutes In addition,

More specifically,

(a) blending bellflower and sugar in a weight ratio of 6: 4, fermenting the mixture at 20 to 25 ° C for 30 days, and filtering to prepare a bellflower solution;

(b) immersing the surface of the dry matter in 95 ° C water for 20 minutes, cooling to 30 ° C, followed by dehydration and pretreatment;

(c) pounding the cut gondola at 95 DEG C for 40 seconds, cooling to 30 DEG C and dehydrating;

(d) carrots cut into sticks of 5 x 0.5 x 0.5 cm were poured at 95 ° C for 3 seconds, cooled to 30 ° C and dehydrated;

(e) slicing shiitake sliced at 3 mm and shiitake mushroom cut at 1 cm each at 95 ° C for 10 seconds, cooling to 30 ° C and dehydrating; And

(f) 50 parts by weight of the pretreated sugar bean of step (b), 2.35 parts by weight of dehydrated ghdra of step (c), 9.415 parts by weight of dehydrated carrots of step (d) 0.68 parts by weight of dehydrated shiitake in step (e), 1.57 parts by weight of the shiitake mushroom, 1.355 parts by weight of the borosilicate fermentation broth prepared in step (a), 7.53 parts by weight of onion, 1.695 parts by weight of garlic, 2.74 parts by weight of starch syrup, 6.91 parts by weight of sugar, 0.285 parts by weight of glucose, 0.03 parts by weight of glucose, 0.76 part by weight of corn starch, 1.96 parts by weight of sesame oil and 11.275 parts by weight of water were mixed and sterilized at 95 DEG C for 10 minutes, Lt; 0 > C for 15-20 minutes.

In the method of the present invention, it is possible to preserve the taste and flavor of each material by pre-treating them without mixing the materials as in the above (c) to (e). In addition, it was possible to pretreat materials in the above-described condition to a state suitable for the manufacture of a souvenir without harming the texture and flavor of the ingredients.

The present invention also provides instant choppers made by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Instant juice using a bellflower solution

(a) bellflower and sugar were mixed in a weight ratio of 6: 4, fermented at 20 to 25 ° C for 30 days, and filtered to prepare a bellflower fermented broth.

(b) The surface of the dry matter was immersed in 95 ° C water for 20 minutes, cooled to 30 ° C or lower in water, and then dehydrated and pretreated.

(c) The gondola cut in 3 cm increments was poured at 95 ° C for 40 seconds, then cooled to 30 ° C or lower and drained.

(d) Carrots cut into 5 × 0.5 × 0.5 cm sticks were poured at 95 ° C. for 3 seconds, cooled to 30 ° C. or lower and dehydrated.

(e) Sliced shiitake mushrooms with a thickness of 3 mm and chestnut mushrooms cut into 1 cm units were heated at 95 ° C for 10 seconds, cooled to 30 ° C or lower, and dehydrated.

(f) 50 parts by weight of the pretreated sugar bean of step (b), 2.35 parts by weight of dehydrated ghdra of step (c), 9.415 parts by weight of dehydrated carrots of step (d) 0.68 parts by weight of dehydrated shiitake in the step (e), 1.57 parts by weight of shiitake mushroom, 1.355 parts by weight of the borosilicate fermentation broth prepared in the step (a), 7.53 parts by weight of sliced onion, 1.695 parts by weight of ground chopped garlic, , Soy sauce, 6.91 parts by weight of sugar, 1.445 parts by weight of sugar, 0.285 parts by weight of glucose, 0.03 part by weight of black pepper, 0.76 part by weight of corn starch, 1.96 parts by weight of sesame oil and 11.275 parts by weight of purified water, Sterilized and cooled. The cooled sauces were placed in a pouch, vacuum packed, sterilized at 88 DEG C for 15 to 20 minutes, and cooled to 30 DEG C or less.

Comparative Example  1: Instant soup with bellflower

In step (f), 1.355 parts by weight of bellflower broth was added at 95 DEG C for 10 seconds without adding a broth fermentation broth to prepare an instant broth.

Example  1: Sensory evaluation of bellflower fermented milk

A bellflower fermented broth prepared by the method of Preparation Example 1, a bellflower fermented broth prepared by preparing the bellflower broth by the method of (a) in Production Example 1, but prepared by varying the blend ratio of bellflower and sugar 2 and 3), the sensory test was carried out with the Dorangchi fermentation broth (Comparative Examples 4 and 5) prepared by varying fermentation conditions while preparing the broth fermentation broth by the method of step (a) of Preparation Example 1.

The sensory test was conducted on 30 sensory test personnel. The sensory test items were evaluated for flavor, taste and overall acceptability. Five points were scored according to the 5-point scale method, Were recorded, and their average values were obtained and recorded. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation of bellflower fermented milk division incense flavor Overall likelihood The bellflower fermentation broth of Preparation Example 1 4.32 4.25 4.28 Comparative Example 2 (broth: sugar = 4: 6) 4.02 3.87 3.96 Comparative Example 3 (broth: sugar = 5: 5) 3.98 3.90 3.94 Comparative Example 4 (fermentation at 20 to 25 캜 for 7 days) 3.76 3.85 3.80 Comparative Example 5 (Fermentation at 20 to 25 占 폚 for 60 days) 3.86 3.98 3.93

As a result, it was found that, in the preparation of the bellflower solution, the bellflower and the sugar were mixed at a weight ratio of 6: 4, Fermentation conditions showed better preference than other fermentation conditions. Accordingly, it was confirmed that the preparation of the broth fermentation broth under the conditions of step (a) of Preparation Example 1 was effective in eliminating the bitter taste unique to the broth and enhancing the flavor and taste inherent to the broth.

Example  2: Instant sensory sensory test according to ingredients ratio

The sensory test agent 30 trained with the instant prepared by the method of Preparation Example 1 and the instant prepared by the method of Preparation Example 1, but prepared with different ingredients at the stage (f) (Comparative Examples 6 and 7) The sensory evaluation was carried out. The sensory test items were evaluated for flavor, taste, texture, and overall acceptability. The scores were recorded on a 5-point scale using the following evaluation criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Ingredients (%) material Production Example 1 Comparative Example 6 Comparative Example 7 noodle 50 50 50 Gondor 2.35 3.0 1.5 carrot 9.415 8 11 Shiitake mushrooms 0.68 1.1 0.3 Throat mushroom 1.57 1.1 2.0 Bellflower solution 1.355 2.0 0.7 onion 7.53 6 10 garlic 1.695 2.5 One corn syrup 2.74 2 3.5 Soy sauce 6.91 7.5 6 Sugar 1.445 1.0 2.0 glucose 0.285 0.5 0.1 pepper 0.03 0.01 0.05 Corn starch 0.76 1.2 0.3 Sesame oil 1.96 2.7 1.3 water 11.275 11.39 10.25 Sum 100 100 100

As a result, compared with Comparative Example 1, which was prepared by adding the bellflower without adding the bellflower solution, the ready-to-eat juice of Preparation Example 1 showed a higher score in terms of taste and flavor preference, It was confirmed that it adds flavor. In addition, it was confirmed that the prepared instant soup prepared at the blending ratio of Preparation Example 1 was more preferable than the instant soup prepared according to Comparative Examples 6 and 7 having different ingredients in terms of texture, flavor and taste.

Impotence test division incense flavor Texture Overall likelihood Production Example 1 4.45 4.38 4.28 4.32 Comparative Example 1 4.02 4.00 4.24 4.10 Comparative Example 6 3.86 3.90 3.98 3.92 Comparative Example 7 3.82 3.84 3.80 3.82

Claims (5)

(a) mixing the bellflower with sugar, fermenting and filtering to prepare a bellflower fermentation broth;
(b) immersing the surface of the dry matter in water, cooling it, and dehydrating and pretreating it;
(c) heating the cut gondola, cooling and dewatering;
(d) carving the cut carrots, cooling and dehydrating them;
(e) cooling and dehydrating the shredded mushroom and throat mushroom respectively; And
(f) 45 to 55 parts by weight of the pretreated sugar bean of step (b), 2 to 2.7 parts by weight of dehydrated ghredine of step (c), 100 to 500 parts by weight of dehydrated carrots 0.5 to 0.9 parts by weight of dehydrated shiitake in step (e) and 1.4 to 1.8 parts by weight of a mushroom, 1 to 1.7 parts by weight of the prepared bellflowy broth prepared in step (a) A starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, , 1.7 to 2.4 parts by weight of sesame oil, and 9 to 13 parts by weight of water, and sterilizing and vacuum-packing the mixture. delete The method according to claim 1,
(a) blending bellflower and sugar in a ratio of 5.7 to 6.3: 3.8 to 4.2, and then fermenting at 20 to 25 ° C for 25 to 35 days and filtering to prepare a bellflower fermented broth;
(b) immersing the surface of the dry matter in water at 90 to 98 ° C for 15 to 25 minutes, cooling, and then dehydrating and pretreating;
(c) heating the cut gondola at 90 to 98 占 폚 for 35 to 45 seconds, followed by cooling and dehydrating;
(d) carving the cut carrots at 90-98 ° C for 2-4 seconds, cooling and dehydrating;
(e) cooling the shredded shiitake and the shiitake mushroom at 90 to 98 ° C for 8 to 12 seconds, respectively, followed by cooling and dehydrating; And
(f) 45 to 55 parts by weight of the pretreated sugar bean of step (b), 2 to 2.7 parts by weight of dehydrated ghredine of step (c), 100 to 500 parts by weight of dehydrated carrots 0.5 to 0.9 parts by weight of dehydrated shiitake in step (e) and 1.4 to 1.8 parts by weight of a mushroom, 1 to 1.7 parts by weight of the prepared bellflowy broth prepared in step (a) A starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, , 1.7 to 2.4 parts by weight of sesame oil and 9 to 13 parts by weight of water, sterilizing the mixture at 90 to 100 DEG C for 8 to 12 minutes, and vacuum-packing the mixture. The method of claim 3,
(a) blending bellflower and sugar in a ratio of 5.7 to 6.3: 3.8 to 4.2, and then fermenting at 20 to 25 ° C for 25 to 35 days and filtering to prepare a bellflower fermented broth;
(b) immersing the dry surface in water at 90 to 98 ° C for 15 to 25 minutes, cooling to 25 to 30 ° C, followed by dehydration and pretreatment;
(c) dehydrating the cut gondola at 90 to 98 DEG C for 35 to 45 seconds, cooling to 25 to 30 DEG C and dehydrating;
(d) carving the carrots cut in a stick shape of 4.5 to 5.5 x 0.4 to 0.6 x 0.4 to 0.6 cm at 90 to 98 ° C for 2 to 4 seconds, cooling to 25 to 30 ° C and dehydrating;
(e) slicing shiitake mushrooms at 2.5 to 3.5 mm and shiitake mushrooms at 0.8 to 1.2 cm at 90 to 98 ° C for 8 to 12 seconds, cooling to 25 to 30 ° C and dehydrating; And
(f) 45 to 55 parts by weight of the pretreated sugar bean of step (b), 2 to 2.7 parts by weight of dehydrated ghredine of step (c), 100 to 500 parts by weight of dehydrated carrots 0.5 to 0.9 parts by weight of dehydrated shiitake in step (e) and 1.4 to 1.8 parts by weight of a mushroom, 1 to 1.7 parts by weight of the prepared bellflowy broth prepared in step (a) A starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, 1.7 to 2.4 parts by weight of sesame oil and 9 to 13 parts by weight of water are mixed and sterilized at 90 to 100 ° C. for 8 to 12 minutes and vacuum packaged and sterilized at 84 to 92 ° C. for 15 to 20 minutes The method of claim 1, A ready-to-eat sushi made by the method of any one of claims 1, 3 and 4.