KR102454356B1 - Method for preparing seaweed soup - Google Patents

Abstract

The present invention relates to a method for preparing seaweed soup, and more particularly, to a method for preparing seaweed soup, which effectively removes a fishy taste and odor through selected ingredients and optimal blending to prepare a more savory and deep taste.

Description

Method for manufacturing seaweed soup {METHOD FOR PREPARING SEAWEED SOUP}

The present invention relates to a method for producing seaweed soup, and more particularly, to a method for producing seaweed soup, which enables a more savory and deep taste by effectively removing fishy taste and miscellaneous smell through carefully selected ingredients and an optimal combination thereof. it's about

Seaweed accounts for more than 50% of seaweed production in Korea, and like other seaweeds, carbohydrates, proteins, and minerals are the main components, and carbohydrates including fiber account for more than 50%. The minerals are mainly calcium, iodine, zinc, etc., in particular, iodine is a component necessary to make thyroid hormone, and this hormone acts to promote heart and blood vessel activity, body temperature and sweat control, and metabolism, so iodine intake is very important In addition, seaweed is a strong alkaline food ingredient, and it exerts a very beneficial effect in the diet of modern society, which is biased toward meat eating with a high degree of oxidation.

The main consumption form of seaweed is dried seaweed (dried seaweed), which is stored in a salted state, washed and dried, and is also provided as salted seaweed, salted seaweed stem, or seaweed pickle. Among them, the most common form is to use dried seaweed, add various broth and ingredients, and cook it as a soup.

Seaweed soup is especially popular as a traditional food and health food in our country, loved by everyone regardless of age or gender. For example, seaweed soup made with high-protein ingredients such as beef or abalone with seaweed has been consumed by patients, pregnant women, and the elderly who need nourishment, and children and adolescents who always require high-quality nutrition. . In addition, seaweed soup is recognized as a very familiar food, as it is a food that can be easily prepared while being excellent in nutrition.

On the one hand, the commonly known recipe for seaweed soup and the ingredients used are relatively simple. For example, seaweed soup is prepared by soaking dried seaweed, washing the soaked seaweed, frying it in sesame oil, adding ingredients such as beef or abalone, and boiling it with water. Therefore, due to the uniform and simple recipe and the use of familiar ingredients, seaweed soup is more recognized as a universal food mainly enjoyed at home rather than a concept of a special dish.

Accordingly, as a home-cooked meal, as well as a more special concept of cooking, it is required to develop new ingredients and technologies for mixing them in order to produce seaweed soup with excellent sensory properties.

Republic of Korea Patent Publication No. 10-2008111

The present invention is intended to solve the above problems, and to provide a method for producing seaweed soup, which can effectively remove fishy taste and odor through carefully selected ingredients and optimal blending thereof to produce a more savory and deep taste do.

These and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object is to prepare a broth by putting a broth material containing smoked blackfish powder and smoked anchovy powder into water and heating to prepare a broth; After soaking seaweed from Wando in water for 30 to 90 minutes, squeezing the soaked seaweed by hand to remove moisture, and then frying with perilla oil, minced garlic and refined salt, the roasted seaweed manufacturing step; a primary heat treatment step of heat-treating while pouring the broth in small portions during the roasted seaweed manufacturing step; After the first heat treatment, a second heat treatment step of heat-treating the seasoning ingredients including minced garlic, seasoning powder, anchovy extract concentrate, perilla powder and corn starch; And after the secondary heat treatment, tofu, oysters, perilla powder or a combination thereof cut into squares and heat-treating, a third heat treatment step; It can be achieved by a seaweed soup manufacturing method comprising a.

The first heat treatment step is characterized in that the milk mixture mixed with mashed tofu and milk in a weight ratio of 0.8 to 1: 1 to 1.2 is added together with the broth and heat-treated, and the first heat treatment, the second heat treatment and 3 The total time of the primary heat treatment may be 360 minutes.

According to the present invention, by providing new ingredients and a combination thereof, it is possible to prepare a seaweed soup, which effectively removes fishy taste and odour, to give a more savory and deep taste.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a photograph of seaweed soup that has been manufactured according to an embodiment of the present invention.
2 and 3 are photographs of the first heat treatment step.
4 is a photograph of the secondary heat treatment step.
5 is a photograph of the third heat treatment step.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. It will be apparent to those of ordinary skill in the art that these examples are only presented as examples to explain the present invention in more detail, and that the scope of the present invention is not limited by these examples. .

Further, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in case of conflict, this specification, including definitions description will take precedence.

In order to clearly explain the invention proposed in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification. And, when a part "includes" a certain component, this means that other components may be further included, rather than excluding other components, unless otherwise stated. In addition, the "unit" described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not clearly describe a specific order in context. It may be performed differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, embodiments and examples of the present application will be described in detail with reference to the accompanying drawings. However, it may not be limited to these embodiments and examples and drawings of the present application.

One aspect of the present application, a broth preparation step of preparing a broth by heating a broth material comprising smoked blackfish powder and smoked anchovy powder in water; After soaking seaweed from Wando in water for 30 to 90 minutes, squeezing the soaked seaweed by hand to remove moisture, and then frying with perilla oil, minced garlic and refined salt, the roasted seaweed manufacturing step; a primary heat treatment step of heat-treating while pouring the broth in small portions during the roasted seaweed manufacturing step; After the first heat treatment, a second heat treatment step of heat-treating the seasoning ingredients including minced garlic, seasoning powder, anchovy extract concentrate, perilla powder and corn starch; And after the secondary heat treatment, tofu, oysters, perilla powder or a combination thereof cut into squares and heat-treating, a third heat treatment step; It provides a seaweed soup manufacturing method comprising a.

1 is a photograph of seaweed soup manufactured according to the method for producing seaweed soup.

Referring to FIG. 1 , the seaweed soup prepared according to the present embodiment is differentiated from the conventional seaweed soup, and has excellent sensuality, such as providing a more savory and deep taste, and exhibiting a white and opaque color.

Hereinafter, a method of manufacturing seaweed soup according to an embodiment of the present application will be described in more detail.

First, the broth material may include smoked blackfish powder and smoked anchovies powder. The smoked blackfish powder and smoked anchovy powder may be prepared in a powder form by soaking dried blackfish and dried anchovies in water for 10 to 20 minutes, respectively, putting them into a smoker, smoking them, and then pulverizing them. The smoking may be performed at 50 to 70° C., for example, at 60° C., for 60 minutes to 80 minutes, for example, for 70 minutes. When smoked under the above-mentioned conditions, the burnt or astringent taste of blackfish and anchovies is effectively removed, and umami and deep taste can be produced as a broth material.

The smoked blackfish powder and the smoked anchovies powder may be formulated in a weight ratio of 1.2 to 2: 1, specifically, in a weight ratio of 1.7 to 2: 1, for example, 1.8 :1 or 2:1 by weight.

The broth material may further include a mixture of dried prawns, bonito flakes, and dried kelp in a weight ratio of 0.5 to 0.8: 0.5 to 0.6: 1 to 1.2. In the broth material, the mixture may be included in an amount of 20 to 30 parts by weight, for example, 25 parts by weight, based on 100 parts by weight of a mixture of the smoked blackfish powder and the smoked anchovy powder.

The broth may be prepared by preparing about 10 to 15 times the weight or more water based on the weight of the broth material, and then putting the broth material in it and boiling it at a temperature of 75 to 110° C. for 2 hours to 6 hours. At this time, the mixture of the smoked blackfish powder and the smoked anchovy powder, and the mixture of the dried shrimp, bonito and dried kelp are each separately put in a broth net and boiled, and the mixture of the smoked blackfish powder and the smoked anchovy powder is 2 It is preferable to boil first for a period of time, then add the mixture and boil for the rest of the time.

Second, roasted seaweed can be prepared. For seaweed, commercially available dried seaweed from Wando may be used. After soaking seaweed in water at 5 to 15° C. for 30 to 90 minutes, and then scooping out the soaked seaweed, you can remove the water by rubbing it with your hands. At this time, when the soaked seaweed is kneaded by hand, for example, by using a force of moderate strength enough to rub the herbs, the nutritional components of the seaweed itself can be properly eluted while preserving the texture of the seaweed.

Roasted seaweed can be prepared by frying the dried seaweed with perilla oil, minced garlic and refined salt. In the roasting process, prepare a large pot for boiling seaweed soup, put perilla oil, put the seaweed, minced garlic, and refined salt together, and fry at a high temperature of 110° C. for 5 to 7 minutes. Then, lower the temperature to 85 ° C and continue to stir-fry the ingredients, but this can be done until the color of the seaweed is pale.

Third, a primary heat treatment may be performed. 2 and 3 are photographs of the first heat treatment step. The primary heat treatment will be described in more detail with reference to FIGS. 2 and 3 .

The primary heat treatment may be boiling the previously prepared broth and roasted seaweed together. Specifically, the primary heat treatment may be performed while dividing the broth in small portions 3 to 4 times with a large ladle during the process of roasting seaweed as described above.

Specifically, during the roasting, the broth may be poured once, and the heat treatment may be performed until the thick broth fully comes out in a light green or light brown color while continuing to stir-fry. Then, it may be to continue the heat treatment by pouring a small amount of broth in the second to third times. In addition, the temperature of the broth to be poured can be maintained at 85 to 95 ℃. As a result, the roasted seaweed can be cooked more quickly, thereby maintaining the soft texture of the seaweed and allowing nutrients in the seaweed to more effectively elute.

The total weight of the whole broth may be included in an amount of 2 to 5 times or more by weight based on the total weight of the roasted seaweed.

Meanwhile, a milk mixture can be prepared by using a hand blender or a whisk by mixing the mashed tofu prepared by removing the water from the washed tofu and mashing it with a spoon or by hand.

The milk mixture is then added to the seaweed soup and boiled together, thereby giving the broth of the seaweed soup a deep and savory taste, and making the broth appear white and opaque. In addition, it is possible to enhance the amino acid content in seaweed soup while maximizing the texture and flavor due to the mashed tofu. In addition, the milk mixture does not show the somewhat greasy and fishy taste felt in the existing beef seaweed soup or abalone seaweed soup, and it can give a taste of a new savory and light seaweed soup that has not been tasted before, and goes well with perilla powder to be added later. It can exert synergy in visual and gustatory sensuality. In some cases, as the milk mixture, only milk, excluding tofu, may be used.

In other words, the seaweed soup according to an embodiment of the present invention includes mashed tofu and milk, so that it goes beyond the familiar taste of seaweed soup made with ingredients such as beef or abalone, and the unique flavor of tofu and milk is added to the broth. In particular, it is possible to create a new taste of seaweed soup with a savory and light aftertaste.

The milk mixture is preferably added during the first heat treatment, and for example, when a small amount of broth is added in the second time, the milk mixture can be boiled together with seaweed soup for a long time to give a deep taste.

The mashed tofu and milk may be mixed in a weight ratio of 0.8 to 1: 1 to 1.2, specifically, 1:1 or 0.8:1, and the milk mixture is 20 to 25 parts by weight based on 100 parts by weight of the broth. parts, for example, may be included in 22 parts by weight. When the milk mixture is included in an amount of less than 20 parts by weight, the nutty taste of milk and tofu may not come out sufficiently.

After that, pour all of the remaining broth, and continue the heat treatment at medium heat, for example, 70 to 90° C. to perform the first heat treatment, and the total time of the first heat treatment may be performed for 120 minutes.

Fourth, secondary heat treatment may be performed. 4 is a photograph of the secondary heat treatment step. With reference to FIG. 4 , the secondary heat treatment will be described in more detail.

The secondary heat treatment may be to perform the heat treatment by adding the soy sauce mixture and seasoning ingredients after performing the first heat treatment described above. The soy sauce mixture may be included in an amount within the range of 5 to 10 parts by weight based on 100 parts by weight of seaweed soup. The soy sauce mixture may be a mixture of soy sauce and dark soy sauce in a weight ratio of 1.8 to 2.2: 0.5 to 0.8, for example, 2: 0.7 by weight.

The seasoning component may be included in an amount within the range of 3 to 8 parts by weight, based on 100 parts by weight of the seaweed soup total. The seasoning component may include minced garlic, seasoning powder, anchovy extract concentrate, perilla powder and corn starch. The seasoning powder may be a mixture of beef dashi, shiitake mushroom powder and seasoning salt in a weight ratio of 1: 1: 0.7. The anchovy extract concentrate may be anchovy fish sauce. The minced garlic, seasoning powder, anchovy extract concentrate, perilla powder, and corn starch may be mixed in a weight ratio of 1: 1: 0.8: 1.2: 0.7.

The seasoning component may further include, for example, one or more other additives selected from the group consisting of a flavor enhancer, citric acid, kelp extract, and glucose within the range of 0.1 to 5% by weight based on the total weight of the seasoning component. .

The secondary heat treatment is, after adding the soy sauce mixture and seasoning ingredients, boil it at a high temperature of 110 ° C or higher, and then remove the boiling foam and lower it to a temperature range of 70 to 90 ° C. for 2 hours more It could be boiling.

Fifth, after performing the secondary heat treatment, an additional food material may be added to perform the third heat treatment. 5 is a photograph of the third heat treatment step. With reference to FIG. 5 , the third heat treatment step will be described in more detail.

The additional ingredients may be added in the third heat treatment step in order to maintain the texture, taste, and shape. The tertiary heat treatment may include adding the additional ingredients and then simmering for 2 hours at a low heat, for example, a temperature in the range of 60 to 70°C. In this case, the additional ingredients may be variously selected at their discretion within a range that does not impair the flavor of the seaweed soup, but may preferably be tofu, oysters, perilla powder, or a combination thereof cut into a square shape. The additional ingredients may further include any one selected from, for example, cocktail shrimp, clams, clams, boiled squid, crab meat, or a combination thereof.

In one embodiment of the present invention, the total time for performing the first heat treatment, the second heat treatment, and the third heat treatment may be 350 minutes to 370 minutes, for example, 360 minutes. The total time to boil the seaweed soup may be an optimal time to show excellent sensory properties as the taste of each ingredient and the flavor of seaweed are deeply soaked in the broth.

Seaweed soup manufacturing method according to an embodiment of the present invention is characterized in that a milk mixture obtained by mixing mashed tofu and milk is put into seaweed soup and boiled together, and the first heat treatment, the second heat treatment and the third heat treatment are continuously performed. By doing so, it is possible to give the broth of seaweed soup a deep and savory taste, and to make the broth appear white and opaque. In addition, it is possible to enhance the amino acid content in seaweed soup while maximizing the texture and flavor due to the mashed tofu. In addition, the milk mixture goes beyond the familiar taste of seaweed soup of beef seaweed soup or abalone seaweed soup, and the unique flavor of tofu and milk is added to the broth to create a new taste of seaweed soup, especially with a savory and light aftertaste.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1]

Prepare the broth ingredients

First, each dried dried anchovies and dried anchovies was soaked in water, placed in a smoker, and smoked at 60° C. for 70 minutes, and then smoked blackfish powder and smoked anchovy powder prepared by grinding were mixed in a weight ratio of 1.8:1. Then, a mixture of dried shrimp, bonito flakes, and dried kelp in a weight ratio of 0.7: 0.55: 1 was prepared.

broth manufacturing

Thereafter, the smoked blackfish powder and smoked anchovies powder, and the mixture were placed in separate broth nets, and boiled at 100° C. for 5 hours with water 13 times the weight of the broth material to prepare broth. At this time, the smoked blackfish powder and smoked anchovies powder and the mixture were mixed in a weight ratio of 100:25.

Roasted Seaweed Manufacturing

Dried seaweed from Wando was soaked in water at 10 °C for 60 minutes, and then the soaked seaweed was dried, and then the water was removed by rubbing with hands. Then, put perilla oil in a large pot for boiling seaweed soup, put the dried seaweed, minced garlic and refined salt, and stir-fry it at 110°C for 7 minutes.

primary heat treatment

While continuing the roasting process, 1 ladle of the previously prepared broth was added and continued to stir-fry so that a light brown thick broth was sufficiently poured out. Then, it was boiled at about 80° C. for 2 hours while adding broth as the second, third, and fourth steps. The content of the total broth added was about 3.5 times the weight of the total weight of the roasted seaweed.

Secondary heat treatment

Then, a mixture of soy sauce and soy sauce in a weight ratio of 2: 0.7, and seasoning ingredients were added and boiled at 110°C for a little while, then lowered to 80°C and heated for 2 hours. At this time, the seasoning ingredients are minced garlic, seasoning powder, anchovy extract concentrate, perilla powder, and corn starch in a weight ratio of 1: 1: 0.8: 1.2: 0.7, and the seasoning powder is beef dashida, shiitake mushroom powder and seasoning salt in a weight ratio of 1: 1:0.7.

3rd heat treatment

Thereafter, tofu, perilla powder and oysters cut into square shapes were added, and then boiled at 70° C. for 2 hours to prepare seaweed soup.

[Example 2]

Seaweed soup was prepared in the same manner as in the preparation method of Example 1, except for the details described below. When the second broth was added in the first heat treatment, the milk mixture was boiled together in an amount of 22 parts by weight based on 100 parts by weight of the total broth. In this case, the milk mixture is a mixture of mashed tofu and milk in a weight ratio of 1: 1.

[Example 3]

Seaweed soup was prepared in the same manner as in the preparation method of Example 2, except for the details described below. In the milk mixture, mashed tofu and milk were mixed in a weight ratio of 1:0.9.

[Example 4]

Seaweed soup was prepared in the same manner as in the preparation method of Example 2, except for the details described below. When the second broth was added in the first heat treatment, only milk excluding tofu was included in an amount of 22 parts by weight based on 100 parts by weight of the total broth and boiled together.

[Example 5]

Seaweed soup was prepared in the same manner as in the preparation method of Example 1, except for the details described below. The first heat treatment, the second heat treatment, and the third heat treatment were performed for 100 minutes each, and the total time to prepare the seaweed soup was 300 minutes.

[Example 6]

Seaweed soup was prepared in the same manner as in the preparation method of Example 1, except for the details described below. The first heat treatment, the second heat treatment, and the third heat treatment were performed for 130 minutes each, and the total time to prepare the seaweed soup was 390 minutes.

[Comparative Example 1]

Seaweed soup was prepared in the same manner as in the preparation method of Example 1, except for the details described below. In the broth material, the ground blackfish and anchovy powder were used without smoking.

[Comparative Example 2]

Seaweed soup was prepared in the same manner as in the preparation method of Example 1, except for the details described below. The first heat treatment, the second heat treatment, and the third heat treatment were not performed separately, but during the first heat treatment, the seasoning ingredients, cut tofu, oysters, and perilla powder were all put in at once, and heat treatment was performed for 340 minutes.

<Experimental Example 1: Measuring the texture of seaweed, amino acid content of seaweed soup>

For seaweed soup prepared according to Examples and Comparative Examples, the texture of seaweed and amino acid content of seaweed soup were measured and compared.

taste of seaweed

As a sample of the experimental group, the seaweed of Examples 1, 5, and 6 and blanched seaweed as a control were prepared, and then, the hardness of the seaweed was measured using a texture analyzer (Texture analysis XT - Plus). For more accurate comparison, hardness measurement was performed three times, and the results are shown in Table 1.

Referring to Table 1, the hardness of the seaweed of Example 1 is lower than that of the control group, and it can be seen that the seaweed exhibits a softer texture during the third period. On the other hand, Example 5 showed a large variation in hardness, and in some cases it was measured to be higher than the hardness of blanched seaweed as a control. In addition, it was confirmed that Example 6 has a very low hardness, and there is a risk of exhibiting a loose texture.

Amino acid content in broth

The amino acid content of the broth of seaweed soup prepared according to Examples 1 and 2 and Comparative Example 1 was measured.

Amino acids are ingredients that determine the taste of food, and each amino acid creates a different kind of taste. For amino acids, prepare a test solution as in quantitation and qualitative by an amino acid automatic analyzer. After making the derivative according to the given conditions in each liquid chromatography, a calibration curve was prepared from the peak area and content of the amino acid standard solution prepared under the same conditions as the sample, and the amino acid content in the test solution was calculated with the peak area obtained from the test solution. . The results are shown in Table 2.

Referring to Table 2, it was confirmed that the content of the amino acid giving the umami flavor of the broth was detected in Examples higher than those of Comparative Examples. Among them, it was confirmed that the amino acid content of Example 2 containing the milk mixture was the highest.

<Experimental Example 2: Sensory Test Evaluation>

For the seaweed soup of Examples 1-6, Comparative Examples 1-2, and the control group (commercially available seaweed soup: product of Company C), a sensory test was performed by providing it to 30 random customers (regardless of gender, age) on the street free of charge ( 1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good). The sensory test was evaluated using a 5-point scale method for seaweed taste, broth taste, and overall preference on the basis of a 3-point average, and the results are shown in Table 3 below.

As shown in Table 3, it was confirmed that the Examples showed overall higher scores in seaweed taste, broth taste, and overall preference compared to the comparative examples and the control group.

In this specification, only a few examples among the various embodiments performed by the present inventors will be described, but the technical spirit of the present invention is not limited or limited thereto, and it is of course that it may be modified and variously implemented by those skilled in the art.

Claims (2)

A broth production step of preparing a broth by heating a broth material comprising smoked blackfish powder and smoked anchovy powder in water;
After soaking seaweed from Wando in water for 30 to 90 minutes, squeezing the soaked seaweed by hand to remove moisture, and then frying with perilla oil, minced garlic and refined salt, the roasted seaweed manufacturing step;
a primary heat treatment step of heat-treating while pouring the broth in small portions during the roasted seaweed manufacturing step;
After the first heat treatment, a second heat treatment step of heat-treating the seasoning ingredients including minced garlic, seasoning powder, anchovy extract concentrate, perilla powder and corn starch; and
After the second heat treatment, the tofu cut into squares, oysters, perilla powder or a combination thereof is added and heat-treated, a third heat treatment step; including,
The first heat treatment step is characterized in that the milk mixture mixed with mashed tofu and milk in a weight ratio of 0.8 to 1: 1 to 1.2 is added together with the broth and heat-treated,
It is characterized in that the total time of the first heat treatment, the second heat treatment and the third heat treatment is 360 minutes,
The seasoning powder, beef dashi, shiitake mushroom powder, and seasoning salt in a weight ratio of 1: 1: 0.7, a method for producing seaweed soup. delete

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