KR102411557B1 - Manufacturing method of instant soup using seaweed - Google Patents

Abstract

The present invention relates to a method for preparing instant soup using seaweed, and more particularly, the steps of preparing, washing, and cutting one or more kinds of seaweed from seaweed, seaweed, seaweed, serrata, agaric, buldeunga, green onion, hat-and-bean, and mussel and mixing basic seasoning and broth with the cut seaweed, heating the mixed mixture, filling the heated retort pouch with the heated material, and sterilizing the filled retort pouch Including, the basic seasoning includes hwangchil soy sauce and hwangchil doenjang prepared with hwangchil tree extract, and the broth is characterized in that it is prepared by brewing a broth material including anchovy, abalone shell and hwangchil wood. According to the present invention, there is no fishy odor peculiar to seaweed, excellent taste and texture, and easy intake. In addition, it has excellent preservation, nutrition and functionality, and has the advantage of promoting the consumption of seaweed.

Description

Method for making instant soup using seaweed {MANUFACTURING METHOD OF INSTANT SOUP USING SEAWEED}

The present invention relates to a method for preparing instant soup using seaweed, and more particularly, to a method for preparing instant soup using seaweed, which can be easily ingested with seaweed, which is rich in nutrients, has excellent preservation, and has no odor of seaweed and has excellent sensory preference. It relates to a manufacturing method.

In general, Korean national soups, such as beef soup, beef bone broth soup, or spinach soup, are one of the foods that occupies a large portion of Koreans' dietary life. Since eating is possible only after purchasing, processing and cooking for a long time, there is a problem in that the manufacturing process is cumbersome and ingestion is not simple.

In particular, there is a problem in that it is not possible to simply cook and eat outdoors or at leisure, and for a dual-income couple or single person, cooking for one meal is troublesome.

In addition, modern people expect that the time they spend on cooking and cooking will be shorter due to the leisure tendency and the increasing trend of dual-income couples. In particular, as the demand for instant soups and stews, which occupy a large category of traditional food, increases, various attempts are being made. is becoming

On the other hand, seaweed is in the spotlight as a health food because it contains abundant nutrients such as vitamins and minerals, but there is a problem that it is inconvenient to consume and preserve.

10-2001-0038275 A

Accordingly, it is an object of the present invention to provide a method for preparing instant soup using seaweed, which can be easily ingested with seaweed, which is rich in nutrients, and has no fishy odor peculiar to seaweed and has excellent sensory preference.

Another object of the present invention is to provide a method for preparing instant soup using seaweed having excellent preservation properties.

In order to achieve the above object, the instant soup manufacturing method using seaweed of the present invention includes preparing, washing and cutting one or more kinds of seaweed from seaweed, shiitake, seaweed, serrata, agaric, buldeungae, green onion, mackerel, and kelp. Steps, mixing the basic seasoning and broth with the cut seaweed, heating the mixed mixture, filling the heated retort pouch with the heated material, and sterilizing the filled retort pouch It includes a step, wherein the basic seasoning includes hwangchil soy sauce and hwangchil doenjang prepared with hwangchil tree extract, and the broth is characterized in that it is prepared by brewing broth materials including anchovy, abalone shells and hwangchil wood.

The hwangchil soy sauce and hwangchil soybean paste, (a) the process of preparing a hwangchil tree extract, (b) soaking beans in water, and then putting the soaked soybeans into the hwangchil tree extract of step (a) and boiling, ( c) the process of molding meju with the boiled soybeans, (d) applying a coating solution in which the hwangchil tree extract and vinegar of step (a) are mixed in a weight ratio of 1:0.5 to 1.5 on the surface of the molded meju, and drying (e) mixing the dried soybean paste with salt and the hwangchil tree extract of step (a) to soak the soybean paste, and (f) separating soy sauce and soybean paste from the soaked soybean paste. characterized by being

The step of mixing the basic seasoning and the broth with the cut seaweed is characterized in that the Bambusa vulgaris leaf extract is further mixed.

The step of preparing, washing and cutting the seaweed may further include the step of immersing the washed seaweed in a leaf extract of yodeok tree and aging it at 1 to 5° C. for 6 to 12 hours.

According to the method for preparing instant soup using seaweed of the present invention, there is no fishy odor peculiar to seaweed, excellent taste and texture, and easy intake. In addition, it has excellent preservation, nutrition and functionality, and has the advantage of promoting the consumption of seaweed.

1 is a view showing a manufacturing process of instant soup using seaweed according to the present invention.

Hereinafter, the present invention will be described in detail.

The greatest feature of the present invention is that instant soup is prepared using seaweed, but by using hwangchil soy sauce, hwangchil soybean paste, hwangchil tree extract, abalone shell, etc. It has excellent sensory taste and is easy to consume.

The method for preparing instant soup using seaweed according to the present invention comprises the steps of preparing, washing and cutting one or more kinds of seaweed from seaweed, seaweed, seaweed, sesame, agaric agar, buldeungae, green onion, mackerel, and mussel; A method comprising: mixing a basic seasoning and broth with seaweed; heating the mixed mixture; filling the heated retort pouch with the heated material; and sterilizing the filled retort pouch; The basic seasoning includes hwangchil soy sauce and hwangchil doenjang prepared from hwangchil tree extract, and the broth is characterized in that the broth material including anchovy, abalone shell and hwangchil wood is brewed.

Hereinafter, the present invention will be described in detail step by step with reference to FIG. 1 .

Preparing, washing, and cutting at least one type of seaweed from seaweed, seaweed, seaweed, serrata, agaric agar, buldeungae, green onion, mackerel, and seaweed

First, prepare one or more kinds of seaweed among seaweed, seaweed, seaweed, sesame, agar agar, buldeungae, green onion, mackerel, and ragweed. Most preferably, by using a mixture of three or more types of seaweed, the functionality and nutritional properties thereof are improved.

Then, the seaweed is washed, dehydrated, and then cut. At this time, the size is not limited, so it is sufficient if the length is within the range of 2 to 10 cm for easy intake, and if the width is wide, it is sufficient if the size is also in the range of 2 to 10 cm. does not

On the other hand, the seaweed can be used after being blanched in seawater at 80-100° C. for 10 to 60 seconds before washing, but this is not limited.

Mixing basic seasoning and broth with the cut seaweed

Basic seasoning and stock are mixed with the cut seaweed.

Here, the basic seasoning includes hwangchil soy sauce and hwangchil doenjang, which enhances the savory taste of instant soup through the hwangchil soy sauce and hwangchil doenjang, adds liver, and removes the peculiar fishy smell of seaweed, thereby increasing sensual preference give. In addition, it improves nutrition and functionality.

At this time, the hwangchil soy sauce and hwangchil doenjang are included in the basic seasoning in a weight ratio of 1:1 to 10. The manufacturing method of the hwangchil soy sauce and hwangchil doenjang will be described again below.

In addition, the basic seasoning may further include at least one of onion, garlic, and ginger. The onion, garlic, and ginger are common ingredients used as seasonings, and it is sufficient to mince them and use them.

The broth is prepared by brewing broth ingredients including anchovies, abalone shells, and hwangchil wood, to increase the overall sensory preference of the soup and to remove the fishy smell of seaweed. In particular, by using the abalone shell as a broth material, it makes it possible to ingest various minerals and nutrients contained in the abalone shell, as well as enhances the taste and flavor. It prevents the change of taste, improves the fishy smell of seaweed, and increases the functionality. In addition, the hwangchil tree reduces low-density cholesterol and increases high-density cholesterol, and inhibits the production of lipid peroxide by 50% or more to protect the liver, and is effective in preventing and treating liver-related diseases and vascular diseases. In this case, as the hwangchil tree, one or more of the leaves, branches, and roots of the hwangchil tree may be used.

More specifically, the broth is prepared by adding 5 to 30 times the weight of water to the broth material consisting of anchovy, abalone shells, hwangchil wood, radish, mushrooms, mugwort and green onions, heating it at 80-100° C. for 2 to 24 hours, and then filtering can be manufactured. Here, the mixing ratio of the broth material is 100 parts by weight of the anchovy, 50 to 200 parts by weight of abalone shell, 10 to 100 parts by weight of hwangchil tree, 10 to 100 parts by weight of radish, 20 to 50 parts by weight of mushrooms, 20 to 50 parts by weight of mugwort. And 10 to 50 parts by weight of green onion is preferred, which is in consideration of the overall flavor.

In addition, the mixing ratio between the seaweed, the basic seasoning, and the broth is preferably 20 to 40% by weight of the cut seaweed, 5 to 10% by weight of the basic seasoning, and the remainder of the broth in consideration of overall functionality.

heating the mixed mixture

Next, the mixed mixture is heated at 95 to 100° C. for 15 to 30 minutes.

Filling the heated material into a retort pouch

Then, the heated object is filled in a retort pouch and sealed.

Since the retort pouch is already well known in the art to which this technology belongs, a detailed description thereof will be omitted.

Sterilizing the filled retort pouch

Next, the filled retort pouch is sterilized at 115 to 121° C. for 15 to 30 minutes and then cooled.

The instant soup of the present invention prepared as described above has the advantages of being excellent in functionality and nutrition due to the use of seaweed, no fishy odor peculiar to seaweed, excellent in flavor, and can be consumed only by heating in a simple microwave oven and boiling water. . In addition, Hwangchil wood has the advantage of not only enhancing the functionality, but also preventing the deterioration of taste and extending the storage period.

On the other hand, in the step of mixing the basic seasoning and the broth to the cut seaweed, 1-2% by weight of the Bambusa vulgaris leaf extract may be further mixed.

The bambusa vulgaris leaf extract is effective in removing the fishy odor of seaweed, and also serves to increase the sensory preference by imparting a umami taste.

The extraction method of the Bambusa vulgaris leaf extract is sufficient as long as it is a conventional hot water extraction method, for example, 5 to 30 times by weight of water is added to the leaves of Bambusa vulgaris, extracted and filtered at 80 to 100° C. for 2 to 24 hours. It is sufficient as long as it is sufficient, and it can be prepared by concentration or drying as needed.

In addition, in the step of preparing, washing and cutting the seaweed, it is preferable to cut the washed seaweed by immersing the washed seaweed in a leaf extract of yodeok tree and aging it at 1 to 5° C. for 6 to 12 hours. At this time, the amount of use of the yodeok tree leaf extract is not limited, and an amount sufficient to immerse the seaweed is sufficient.

The leaf extract of Yedeok tree helps to enable long-term storage of instant soup by preventing the deterioration of the texture of the seaweed while removing the fishy smell of the seaweed.

The extraction method of the Yedeok tree leaf extract is sufficient as long as it is a conventional hot water extraction method, for example, 5 to 30 times by weight of water is added to the Yedeok tree leaves, and extracted and filtered at 80 to 100° C. for 2 to 24 hours. and, if necessary, it can be prepared by concentration or drying.

Hereinafter, hwangchil soy sauce and hwangchil doenjang according to the present invention will be described in detail.

The hwangchil soy sauce and hwangchil doenjang are meant to be prepared using hwangchil tree extract, (a) the process of preparing the hwangchil tree extract, (b) soybeans soaked in water, and then soaked soybeans in step (a) The process of boiling by putting it in the hwangchil tree extract of (c) the process of molding meju with the boiled soybeans, and (d) the hwangchil tree extract and vinegar of step (a) on the surface of the molded meju 1:0.5 The process of applying and drying the coating solution mixed in a weight ratio of ~1.5, (e) mixing the dried meju with salt and the hwangchil tree extract of step (a) to soak the intestine, (f) the soaked intestine It is manufactured including the process of separating soy sauce and soybean paste from

To explain this in detail, first, a hwangchil tree extract is prepared.

The hwangchil tree extract is sufficient as long as 5 to 30 times by weight of water is added to one or more of the leaves, branches, and roots of the hwangchil tree, extracted and filtered at 80 to 100 ° C for 2 to 24 hours, and if necessary, concentrated or It can be prepared by drying. Since the hwangchil tree extract is continuously used in the following processes, it is sufficiently prepared and then used by dividing the required amount in each process.

Then, prepare the beans, wash them, add 10 to 40 times the weight of water, and soak them at room temperature of 15 to 25 ° C for about 10 to 15 hours. Next, put the soaked soybeans in the extract of Hwangchil tree and boil them sufficiently at 80~100℃ for 1~7 hours. At this time, the amount of use of the hwangchil tree extract is sufficient if the soaked soybean and hwangchil tree extract are in a ratio of 1:1 to 2 by weight, and it is natural that more water may be added as needed.

Next, after grinding boiled beans using a mortar or grinder, yeast is added thereto, kneaded and molded to prepare meju. Here, the amount of yeast used is enough to mix 1 to 10 parts by weight with respect to 100 parts by weight of the soaked beans.

And on the surface of the molded meju, apply a coating solution in which the hwangchil tree extract and vinegar are mixed in a weight ratio of 1:0.5 to 1.5, and dry. This is to suppress the proliferation of various bacteria in meju and to enhance its functionality. In this case, the amount of the coating liquid used and the application method are not limited.

In the present invention, the process of preparing meju by soaking the soybeans in water and then boiling it is the same as the conventionally known manufacturing method of meju except for the process of using a hwangchil tree extract and applying a coating solution on the surface, so kneading and molding and detailed description of drying, etc. will be omitted. In addition, it is natural that the beans can also be used alone or mixed with soybeans, as well as various types of beans.

Next, the dried meju is mixed with salt and the hwangchil tree extract to soak the intestines. At this time, the mixing amount of meju, salt and hwangchil tree extract is sufficient if about 1:0.8 to 1.2:3 to 4 weight ratio.

Here, the period of soaking the intestine is sufficient if it is about 40 to 60 days, and the temperature is sufficient if it is 15 to 25°C.

Next, after separating soy sauce and soybean paste from the soaked soy sauce, it is aged for 6 to 12 months before use. At this time, after the separated soy sauce is heated to kill various germs, it is natural to ripen it.

Hereinafter, specific embodiments of the present invention will be described in detail.

(Production Example 1)_Production of Hwangchil soybean paste and Hwangchil soy sauce

10 times by weight of water was added to the branches of Hwangchil tree, extracted at 80-100° C. for 12 hours, and filtered to prepare a hwangchil tree extract.

Then, the soybeans were washed, and 20 times by weight of water was added thereto and soaked at 20° C. for 10 hours. The soaked soybeans were removed and the water was drained, and 15 kg of Hwangchil tree extract was added to 10 kg of the soaked soybeans, heated to 100° C., and boiled for 3 hours.

Next, after pounding all the boiled soybeans with a mortar, 500 g of yeast was added and kneaded by hand to form a rectangular parallelepiped shape.

And a coating solution in which the hwangchil tree extract and vinegar were mixed in a weight ratio of 1:1 was applied to the surface of the molded meju with a brush. In this case, the amount of the coating solution used was 150 g per 1 kg of meju. Next, the meju coated with the coating solution was dried for 15 days in a ventilated outdoor (about 20-30° C.) and fermented for 10 days in a fermentation chamber (35° C.).

Salt and the hwangchil tree extract were mixed, and the dried and fermented soybean was added thereto. At this time, the input amount of the meju, salt and hwangchil tree extract was 1:1:3 weight ratio. Then, it was aged at 18°C for 50 days, soaked in soy sauce, and then separated into soybean paste and soy sauce.

And the separated soybean paste was aged again at 18 ° C. for 6 months, and the separated soy sauce was sterilized at 100 ° C. for 15 minutes, cooled and aged at 18 ° C. for 6 months to prepare hwangchil doenjang and hwangchil soy sauce.

(Example 1)

Seaweed, seaweed, and seaweed were prepared in a weight ratio of 1:1:1, washed, dehydrated and cut. At this time, the cut size was set to be 8 cm in length, and the width of seaweed and seaweed was set to be 4 cm.

Then, 15 g of Hwangchil soy sauce of Preparation Example 1, 35 g of Hwangchil doenjang of Preparation Example 1, 20 g of onion, 8 g of garlic, 2 g of ginger and 620 g of broth were added to 300 g of the cut seaweed. At this time, the onion, garlic and ginger were minced and used, and the broth was 100 g of anchovy, 200 g of abalone peel, 50 g of eggplant of hwangchil tree, 100 g of radish, 30 g of mushrooms, 30 g of mugwort and 20 g of green onion. was added, heated at 80-100° C. for 5 hours, and then filtered and used.

Next, it was heated to 95-100° C. for 25 minutes, filled in a retort pouch, sealed, sterilized at 115-121° C. for 20 minutes, and then cooled to room temperature.

(Example 2)

It was carried out in the same manner as in Example 1, but when the broth was added to the cut seaweed, 20 g of the broth was replaced with 20 g of the Bambusa vulgaris leaf extract.

At this time, the Bamboosa vulgaris leaf extract was prepared by adding 10 times by weight of water to the leaves of Bambusa vulgaris, extracting at 80-100° C. for 5 hours, and then filtration.

(Example 3)

It was carried out in the same manner as in Example 2, except that after washing the laver, seaweed, and seaweed, it was immersed in 5 weight times of yodeok leaf extract, aged at 5° C. for 6 hours, and then cut.

At this time, the yedok tree leaf extract was prepared by adding 10 times by weight of water to the yedok tree leaves, extracting at 80-100° C. for 5 hours, and then filtration.

(Example 4)

It was carried out in the same manner as in Example 1, except that green seaweed, ragweed, and seaweed were used in place of seaweed, seaweed, and seaweed.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, except that commercially available soybean paste and soy sauce were used instead of hwangchil doenjang and hwangchil soy sauce, and hwangchil wood and abalone shells were not used in the preparation of the broth.

(Test Example 1)

The instant soup of Examples 1 to 4 and Comparative Example 1 was subjected to sensory evaluation. The sensory evaluation was performed by selecting 20 adult male and female as a panel, and a 9-point scoring method for taste, texture, appearance, flavor and overall preference (9: very good, 7: good, 5: average, 3: bad, 1: very bad) ), and the results are shown in Table 1.

At this time, each sample was provided by heating 100 g in a microwave oven (700W) for 90 seconds.

Test Example 1 result (20°C thawing) division taste texture Exterior incense overall sign Example 1 7.0 7.1 7.0 6.5 6.8 Example 2 7.5 7.2 7.1 7.2 7.4 Example 3 7.8 7.6 7.0 7.6 7.6 Example 4 6.9 6.8 6.9 6.4 6.7 Comparative Example 1 3.2 6.8 7.0 4.1 3.9

As can be seen in Table 1, it was confirmed that Examples 1 to 4 of the present invention were significantly higher in taste, aroma and overall preference compared to Comparative Example 1. However, there was no difference in appearance, and in terms of texture, it was confirmed that Example 3 was highly evaluated compared to Examples 1 to 2 and 3 and Comparative Example 1.

As mentioned above, although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments and should be construed according to the appended claims. In addition, those skilled in the art will understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (4)

delete Preparing, washing and cutting one or more kinds of seaweed among seaweed, seaweed, seaweed, seaweed, agar, agar, buldeungae, green onion, ragweed, and seaweed;
mixing basic seasoning and broth with the cut seaweed;
heating the mixed mixture;
filling the heated material into a retort pouch;
sterilizing the filled retort pouch,
The basic seasoning includes hwangchil soy sauce and hwangchil doenjang, which are prepared from hwangchil tree extract,
The broth is prepared by brewing stock materials including anchovies, abalone shells and hwangchil wood,
The hwangchil soy sauce and hwangchil doenjang,
(a) the process of preparing hwangchil tree extract;
(b) after soaking soybeans in water, the process of boiling the soaked soybeans into the hwangchil tree extract of step (a),
(c) the process of forming soybeans with the boiled soybeans,
(d) the process of applying and drying the coating solution in which the hwangchil tree extract and vinegar of step (a) are mixed in a weight ratio of 1:0.5 to 1.5 on the surface of the molded meju;
(e) mixing the dried meju with salt and the hwangchil tree extract of step (a) to soak the intestines;
(f) A method for preparing instant soup using seaweed, characterized in that it is prepared including the process of separating soy sauce and soybean paste from the soaked soy sauce.
3. The method of claim 2,
The step of mixing the basic seasoning and broth with the cut seaweed,
A method for preparing instant soup using seaweed, characterized in that it further mixes the leaf extract of Bambusa vulgaris.
Preparing, washing and cutting one or more kinds of seaweed among seaweed, seaweed, seaweed, seaweed, agar, agar, buldeungae, green onion, ragweed, and seaweed;
mixing basic seasoning and broth with the cut seaweed;
heating the mixed mixture;
filling the heated material into a retort pouch;
sterilizing the filled retort pouch,
The basic seasoning includes hwangchil soy sauce and hwangchil doenjang, which are prepared from hwangchil tree extract,
The broth is prepared by brewing stock materials including anchovies, abalone shells and hwangchil wood,
The steps of preparing, washing and cutting the seaweed include:
The method for preparing instant soup using seaweed, characterized in that it further comprises the step of immersing the washed seaweed in the leaf extract of yodeok tree and aging it at 1-5°C for 6-12 hours.

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