KR102615465B1 - Gluten-free meal kit - Google Patents
Gluten-free meal kit Download PDFInfo
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- KR102615465B1 KR102615465B1 KR1020230141094A KR20230141094A KR102615465B1 KR 102615465 B1 KR102615465 B1 KR 102615465B1 KR 1020230141094 A KR1020230141094 A KR 1020230141094A KR 20230141094 A KR20230141094 A KR 20230141094A KR 102615465 B1 KR102615465 B1 KR 102615465B1
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- South Korea
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Classifications
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- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
본 발명은 글루텐 프리 칼국수면; 새우, 오징어 및 홍합살을 포함하는 해물모듬; 청경채, 당근, 대파, 팽이버섯 및 단호박을 포함하는 야채모듬; 및 육수;를 포함하는 밀키트를 제공한다.The present invention relates to gluten-free noodle soup; Seafood platter including shrimp, squid and mussel meat; Vegetable platter including bok choy, carrots, green onions, enoki mushrooms and sweet pumpkin; It provides a meal kit containing; and broth.
Description
본 발명은 글루텐 프리 밀키트에 관한 것이다.The present invention relates to a gluten-free meal kit.
최근 들어 1인 가구가 확대되고 여성의 사회 활동이 증가함에 따라 가정 간편식(home meal replacement, HMR)에 대한 관심이 높아지고 있다. 과거 대가족 구조에서는 많은 인원을 위한 식사를 한꺼번에 준비하여 1인당 식사 준비 비용이 적었던 것에 비해 1인 가구나 소규모 가구에서는 식사 준비 비용이 많이 소요될 뿐만 아니라, 식사 준비에 소비되는 시간을 줄여 여가를 즐기려는 니즈와 맞물려 식사를 준비하는데 드는 노력과 시간을 감소시켜 주고 외식 대비 가격 경쟁력도 갖춘 가정 간편식의 본격적인 성장세가 나타나고 있다. 또한, 고령 인구의 증가 역시 가정에서 간단하게 먹을 수 있는 간편 조리식품이나 소포장 식품 등의 확대를 이끄는 요인으로 작용하고 있다.Recently, as the number of single-person households has expanded and women's social activities have increased, interest in home meal replacement (HMR) has increased. In the past, in the large family structure, meals were prepared for many people at once, so the cost of meal preparation per person was low, but in single-person households or small households, not only are meal preparation costs high, but people also want to enjoy leisure time by reducing the time spent on meal preparation. In line with needs, there is a full-fledged growth of home convenience meals that reduce the effort and time required to prepare meals and are price competitive compared to eating out. In addition, the increase in the elderly population is also acting as a factor leading to the expansion of conveniently prepared foods and small packaged foods that can be easily eaten at home.
이와 같은 가정 간편식(HMR)은 조리법에 따라 RTE(ready to eat), RTH(ready to heat), RTC(ready to cook)로 분류할 수 있는데, 먼저 RTE는 조리 과정 없이 바로 먹을 수 있는 제품으로 도시락, 김밥, 샌드위치 등이 이에 속하며, RTH는 데우기만 하면 먹을 수 있는 제품으로 즉석밥, 냉동만두, 레토르트 식품 등이 이에 속한다. 또한, RTC는 간편 조리 후 먹을 수 있는 제품으로 찌개류, 볶음류, 탕류 등의 밀키트(meal kit)가 이에 속한다. 이 중에서 식재료를 미리 손질하여 가공하지 않은 상태로 레시피와 함께 동봉하여 배송하는 밀키트 시장이 급성장세를 보이고 있다.Such home ready meals (HMR) can be classified into RTE (ready to eat), RTH (ready to heat), and RTC (ready to cook) depending on the recipe. First, RTE is a product that can be eaten immediately without cooking, and is a lunch box. , kimbap, sandwiches, etc., and RTH is a product that can be eaten just by heating, and includes instant rice, frozen dumplings, and retort foods. In addition, RTC is a product that can be eaten after simple cooking, and includes meal kits such as stews, stir-fries, and stews. Among these, the meal kit market, in which food ingredients are pre-prepared and delivered unprocessed along with recipes, is growing rapidly.
한편, 칼국수는 밀가루 반죽을 얇게 밀어 칼로 썬 다음 맑은 장국에 넣고 끓인 음식이며, 애호박과 감자를 함께 넣어 끓이는 것이 일반적인 조리법이다. 칼국수는 밀가루 반죽을 얇은 두께로 밀고 칼로 썰어 면 형태를 만드는 것에서 유래했다. 또한, 칼국수는 면을 따로 삶지 않고 육수에 바로 넣고 끓이는 제물국수의 한 종류이다.Meanwhile, kalguksu is a food made by rolling wheat dough thinly, cutting it with a knife, and boiling it in a clear soup. A common recipe is to boil it with zucchini and potatoes. Kalguksu originated from rolling flour dough into a thin layer and cutting it with a knife to form noodles. In addition, kalguksu is a type of jemulguksu in which the noodles are boiled directly in broth rather than boiled separately.
일반적으로 칼국수는 밀가루 뿐만 아니라, 인체에 유용한 성분을 다량 함유하고 있는 글루텐을 원료로 포함한다. 밀가루, 글루텐 등을 사용함으로써 셀리악병을 포함하여 밀 알레르기(allergy)와 글루텐 과민증(sensitivity)을 가진 사람들에게는 제공하기 어렵다는 점에서, 건강개선에 많은 관심이 있는 일반인들에게 건강식으로 인식되는데 한계가 있었다. In general, kalguksu contains not only wheat flour but also gluten, which contains a large amount of ingredients useful to the human body. Because it uses wheat flour, gluten, etc., it is difficult to provide to people with wheat allergy and gluten sensitivity, including celiac disease, so it has limited recognition as a healthy food by the general public who are interested in improving their health. .
이를 극복하고자, 콩 등을 배합하는 경우 칼국수 면의 식감, 조직감 등이 부족하거나, 콩의 비린맛을 가져 기호성이 떨어지는 문제가 있었다.To overcome this, when mixing beans, etc., there was a problem that the texture and texture of the kalguksu noodles were lacking, or the fishy taste of the beans was low, making it less palatable.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 글루텐프리, 락토프리로 알러지 유발물질을 제외한 밀키트를 제공하되 맛, 식감, 풍미 등이 우수하여 기호성이 우수한 밀키트를 제공하는 것이다.The present invention was created to solve the above problems, and the purpose of the present invention is to provide a meal kit that is gluten-free, lactose-free, and excludes allergens, but has excellent taste, texture, flavor, etc., so it is highly palatable. is to provide.
본 발명의 과제는 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
글루텐 프리 칼국수면; Gluten-free kalguksu noodles;
새우, 오징어 및 홍합살을 포함하는 해물모듬;Seafood platter including shrimp, squid and mussel meat;
청경채, 당근, 대파, 팽이버섯 및 단호박을 포함하는 야채모듬; 및Vegetable platter including bok choy, carrots, green onions, enoki mushrooms and sweet pumpkin; and
육수;를 포함하는 밀키트를 제공한다.A meal kit containing broth is provided.
또한, 상기 칼국수면은,In addition, the kalguksu noodles,
장단콩분말 18-22 중량부, 쌀분말 38-42 중량부, 옥수수분말 8-12 중량부, 보리분말 5-9 중량부, 율무분말 3-7 중량부, 팥분말 3-7 중량부, 히비스커스분말 3-7 중량부, 소고기분말 2-6 중량부 및 녹차분말 2-6 중량부를 포함하는 제1 반죽 조성물 63-67 중량부 및 녹차와 감초를 우려내어 제조되는 제1 반죽용물 33-37 중량부를 혼합하여 제1 반죽을 제조하는 단계;Jangdan bean powder 18-22 parts by weight, rice powder 38-42 parts by weight, corn powder 8-12 parts by weight, barley powder 5-9 parts by weight, coix seed powder 3-7 parts by weight, red bean powder 3-7 parts by weight, hibiscus powder 3-7 parts by weight of a first dough composition comprising 3-7 parts by weight, 2-6 parts by weight of beef powder, and 2-6 parts by weight of green tea powder, and 33-37 parts by weight of a first dough composition prepared by infusing green tea and licorice. mixing to prepare a first dough;
상기 제1 반죽을 28-32℃의 온도에서 2-4시간 동안 상온숙성하는 단계;Aging the first dough at room temperature for 2-4 hours at a temperature of 28-32°C;
감자전분 38-42 중량부, 쌀분말 18-22 중량부, 건표고버섯분말 8-12 중량부, 우엉분말 8-12 중량부, 도토리분말 8-12 중량부, 곤약분말 5-9 중량부 및 한천분말 1-5 중량부를 포함하는 제2 반죽 조성물 68-72 중량부 및 감태추출액을 포함하는 제2 반죽용물 28-32 중량부를 혼합하여 제2 반죽을 제조하는 단계;38-42 parts by weight of potato starch, 18-22 parts by weight of rice powder, 8-12 parts by weight of dried shiitake mushroom powder, 8-12 parts by weight of burdock powder, 8-12 parts by weight of acorn powder, 5-9 parts by weight of konjac powder, and Preparing a second dough by mixing 68-72 parts by weight of a second dough composition containing 1-5 parts by weight of agar powder and 28-32 parts by weight of a second dough composition containing Ecklonia cava extract;
상기 제2 반죽을 1-5℃의 온도에서 5-7시간 동안 저온숙성하는 단계;Low-temperature aging the second dough at a temperature of 1-5°C for 5-7 hours;
상온숙성한 제1 반죽과 저온숙성한 제2 반죽을 각각 압축을 가하여 제1 반죽면 및 제2 반죽면으로 제조하는 단계;Compressing the first dough aged at room temperature and the second dough aged at low temperature to produce a first dough surface and a second dough surface;
상기 제1 반죽면 상부면에 상기 제2 반죽면을 위치시키고, 상기 제2 반죽면 상부면에 상기 제1 반죽면을 위치시킨 후, 압축을 가하여 제3 반죽면을 제조하는 단계; 및Positioning the second dough surface on the upper surface of the first dough surface, placing the first dough surface on the upper surface of the second dough surface, and then applying compression to produce a third dough surface; and
상기 제3 반죽면을 이용하여 칼국수면을 뽑는 단계;를 수행하여 제조되는 것을 특징으로 한다.It is characterized in that it is manufactured by performing the step of pulling out the kalguksu noodles using the third dough surface.
또한, 상기 육수는,In addition, the broth,
정제수 100 중량부에 멸치 98-102 중량부, 백합조개 23-27 중량부, 홍게 23-27 중량부, 새우 23-27 중량부 및 홍합 23-27 중량부를 넣고 98-102℃의 온도에서 5-7시간 동안 가열한 후 냉각하고 여과하여 해물농축액을 제조하는 단계;Add 98-102 parts by weight of anchovies, 23-27 parts by weight of lily clams, 23-27 parts by weight of red crab, 23-27 parts by weight of shrimp, and 23-27 parts by weight of mussels to 100 parts by weight of purified water and stir at a temperature of 98-102°C. Preparing a seafood concentrate by heating for 7 hours, then cooling and filtering;
정제수 100 중량부에 닭가슴살 58-62 중량부, 배즙 8-12 중량부, 사과즙 8-12 중량부, 양파즙 3-7 중량부, 다진마늘 3-7 중량부, 소금 3-7 중량부, 청주 1-5 중량부 및 후추 1-5 중량부를 넣고 98-102℃의 온도에서 2-4시간 동안 가열한 후 냉각하고 마쇄하여 닭가슴살마쇄물을 제조하는 단계;For 100 parts by weight of purified water, 58-62 parts by weight of chicken breast, 8-12 parts by weight of pear juice, 8-12 parts by weight of apple juice, 3-7 parts by weight of onion juice, 3-7 parts by weight of minced garlic, 3-7 parts by weight of salt, Adding 1-5 parts by weight of Cheongju and 1-5 parts by weight of pepper, heating at a temperature of 98-102°C for 2-4 hours, then cooling and grinding to produce ground chicken breast;
정제수 100 중량부에 상기 해물농축액 98-102 중량부, 상기 닭가슴살마쇄물 38-42 중량부, 무 18-22 중량부, 양파 18-22 중량부, 마늘 8-12 중량부, 생강 8-12 중량부, 청양고추 8-12 중량부 및 다시마 8-12 중량부를 넣고 98-102℃의 온도에서 58-62분 동안 가열하여 베이스육수를 제조하는 단계; 및98-102 parts by weight of the seafood concentrate, 38-42 parts by weight of ground chicken breast, 18-22 parts by weight of radish, 18-22 parts by weight of onion, 8-12 parts by weight of garlic, 8-12 parts by weight of ginger per 100 parts by weight of purified water. Preparing base broth by adding 8-12 parts by weight of Cheongyang pepper and 8-12 parts by weight of kelp and heating for 58-62 minutes at a temperature of 98-102°C; and
상기 베이스육수를 채로 걸러 고형물을 제거한 후, 상기 베이스육수 100 중량부에 대하여 감초잎 8-12 중량부, 수국차잎 8-12 중량부 및 스테비아잎 8-12 중량부를 넣고 1-5℃의 온도에서 5-7시간 동안 숙성하는 단계;를 수행하여 제조되는 것을 특징으로 한다.After filtering the base broth to remove solids, 8-12 parts by weight of licorice leaves, 8-12 parts by weight of hydrangea tea leaves, and 8-12 parts by weight of stevia leaves were added to 100 parts by weight of the base broth and kept at a temperature of 1-5°C. It is characterized in that it is manufactured by performing the step of maturing for 5-7 hours.
본 발명에 따른 밀키트는 글루텐프리, 락토프리로 알러지 유발물질을 제외하여 밀가루 섭취에 문제가 있는 고객에게 우수한 맛, 식감, 풍미를 제공할 수 있다.The meal kit according to the present invention is gluten-free and lactose-free, excluding allergens, and can provide excellent taste, texture, and flavor to customers who have problems consuming wheat flour.
이하에서는 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 상세한 설명에서 자세하게 설명될 수 있다. 그러나 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 개시된 특정 실시예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.
1차, 2차, 제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.
본 명세서에서, '포함한다' 또는 '가지다' 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 '연결되어' 있다거나 '접속되어' 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 '직접 연결되어' 있다거나 '직접 접속되어' 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.
본 발명은This invention
글루텐 프리 칼국수면; Gluten-free kalguksu noodles;
새우, 오징어 및 홍합살을 포함하는 해물모듬;Seafood platter including shrimp, squid and mussel meat;
청경채, 당근, 대파, 팽이버섯 및 단호박을 포함하는 야채모듬; 및Vegetable platter including bok choy, carrots, green onions, enoki mushrooms and sweet pumpkin; and
육수;를 포함하는 밀키트를 제공한다.A meal kit containing broth is provided.
이하, 본 발명에 따른 밀키트에 대하여 상세히 설명한다.Hereinafter, the meal kit according to the present invention will be described in detail.
본 발명에 따른 밀키트는 칼국수 밀키트이며, 글루텐 프리 칼국수면, 해물모듬, 야채모듬 및 육수를 포함한다. 와사비와 고추절임소스를 더 포함할 수 있다.The meal kit according to the present invention is a kalguksu meal kit and includes gluten-free kalguksu noodles, seafood platter, vegetable platter, and broth. Additional wasabi and pickled red pepper sauce may be included.
또한, 알러지 유발물질은 난류(가금류 한정), 우유, 메밀, 땅콩, 대두, 밀, 고등어, 게, 새우, 돼지고기, 복숭아, 토마토, 아황산류(이를 첨가하여 최종제품에 SO2로 10mg/kg 이상 함유한 경우에 한함), 호두, 닭고기, 쇠고기, 오징어, 조개류(굴, 전복, 홍합 포함), 잣이 해당하며, 해당 성분의 알러지를 보유하고 있는 사람은 섭취에 주의하도록 하게 하기 위해 밀키트에 알러지 물질의 함유여부를 함유된 양과 상관없이 표기하는 것이 바람직하다. 특히 영유아의 경우, 알러지 정보가 없으므로 식품 섭취에 주의를 요망하며, 이에 따라 알러지 물질에 상관없이 제품을 섭취할 수 있다.In addition, allergens include eggs (limited to poultry), milk, buckwheat, peanuts, soybeans, wheat, mackerel, crab, shrimp, pork, peaches, tomatoes, and sulfurous acids (more than 10 mg/kg of SO2 added to the final product when added). (limited to cases where it contains), walnuts, chicken, beef, squid, shellfish (including oysters, abalone, and mussels), and pine nuts. In order to encourage people who are allergic to these ingredients to be careful when consuming them, they are included in the meal kit. It is desirable to indicate whether or not allergens are contained, regardless of the amount contained. In particular, in the case of infants and young children, caution is advised when consuming food since there is no allergy information, and thus the product can be consumed regardless of allergic substances.
상기 칼국수면은,The kalguksu noodles are,
장단콩분말 18-22 중량부, 쌀분말 38-42 중량부, 옥수수분말 8-12 중량부, 보리분말 5-9 중량부, 율무분말 3-7 중량부, 팥분말 3-7 중량부, 히비스커스분말 3-7 중량부, 소고기분말 2-6 중량부 및 녹차분말 2-6 중량부를 포함하는 제1 반죽 조성물 63-67 중량부 및 녹차와 감초를 우려내어 제조되는 제1 반죽용물 33-37 중량부를 혼합하여 제1 반죽을 제조하는 단계;Jangdan bean powder 18-22 parts by weight, rice powder 38-42 parts by weight, corn powder 8-12 parts by weight, barley powder 5-9 parts by weight, coix seed powder 3-7 parts by weight, red bean powder 3-7 parts by weight, hibiscus powder 3-7 parts by weight of a first dough composition comprising 3-7 parts by weight, 2-6 parts by weight of beef powder, and 2-6 parts by weight of green tea powder, and 33-37 parts by weight of a first dough composition prepared by infusing green tea and licorice. mixing to prepare a first dough;
상기 제1 반죽을 28-32℃의 온도에서 2-4시간 동안 상온숙성하는 단계;Aging the first dough at room temperature for 2-4 hours at a temperature of 28-32°C;
감자전분 38-42 중량부, 쌀분말 18-22 중량부, 건표고버섯분말 8-12 중량부, 우엉분말 8-12 중량부, 도토리분말 8-12 중량부, 곤약분말 5-9 중량부 및 한천분말 1-5 중량부를 포함하는 제2 반죽 조성물 68-72 중량부 및 감태추출액을 포함하는 제2 반죽용물 28-32 중량부를 혼합하여 제2 반죽을 제조하는 단계;38-42 parts by weight of potato starch, 18-22 parts by weight of rice powder, 8-12 parts by weight of dried shiitake mushroom powder, 8-12 parts by weight of burdock powder, 8-12 parts by weight of acorn powder, 5-9 parts by weight of konjac powder, and Preparing a second dough by mixing 68-72 parts by weight of a second dough composition containing 1-5 parts by weight of agar powder and 28-32 parts by weight of a second dough composition containing Ecklonia cava extract;
상기 제2 반죽을 1-5℃의 온도에서 5-7시간 동안 저온숙성하는 단계;Low-temperature aging the second dough at a temperature of 1-5°C for 5-7 hours;
상온숙성한 제1 반죽과 저온숙성한 제2 반죽을 각각 압축을 가하여 제1 반죽면 및 제2 반죽면으로 제조하는 단계;Compressing the first dough aged at room temperature and the second dough aged at low temperature to produce a first dough surface and a second dough surface;
상기 제1 반죽면 상부면에 상기 제2 반죽면을 위치시키고, 상기 제2 반죽면 상부면에 상기 제1 반죽면을 위치시킨 후, 압축을 가하여 제3 반죽면을 제조하는 단계; 및Positioning the second dough surface on the upper surface of the first dough surface, placing the first dough surface on the upper surface of the second dough surface, and then applying compression to produce a third dough surface; and
상기 제3 반죽면을 이용하여 칼국수면을 뽑는 단계;를 수행하여 제조되는 것을 사용한다.Use the one manufactured by performing the step of pulling out the kalguksu noodles using the third dough noodle.
본 발명에 따른 칼국수면은 상대적으로 부드럽고 쫄깃한 제1 반죽과 식감을 높이기 위해 상대적으로 단단하며 탄성이 있는 제2 반죽을 제조하고, 제2 반죽을 제1 반죽 사이에 두어 제2 반죽이 단단한 심 역할을 하며 칼국수 조리시 쫄깃한 식감을 향상시킬 수 있다.Kalguksu noodles according to the present invention are prepared by preparing a relatively soft and chewy first dough and a relatively hard and elastic second dough to increase the texture, and placing the second dough between the first dough so that the second dough acts as a hard core. This can improve the chewy texture when cooking kalguksu.
먼저, 장단콩분말 18-22 중량부, 쌀분말 38-42 중량부, 옥수수분말 8-12 중량부, 보리분말 5-9 중량부, 율무분말 3-7 중량부, 팥분말 3-7 중량부, 히비스커스분말 3-7 중량부, 소고기분말 2-6 중량부 및 녹차분말 2-6 중량부를 포함하는 제1 반죽 조성물 63-67 중량부 및 녹차와 감초를 우려내어 제조되는 제1 반죽용물 33-37 중량부를 혼합하여 제1 반죽을 제조한다.First, 18-22 parts by weight of long bean powder, 38-42 parts by weight of rice powder, 8-12 parts by weight of corn powder, 5-9 parts by weight of barley powder, 3-7 parts by weight of coix seed powder, 3-7 parts by weight of red bean powder, 63-67 parts by weight of a first dough composition comprising 3-7 parts by weight of hibiscus powder, 2-6 parts by weight of beef powder, and 2-6 parts by weight of green tea powder, and 33-37 first dough composition prepared by infusing green tea and licorice Mix parts by weight to prepare the first dough.
장단콩은 예로부터 임금님 진상품으로 명성을 얻어왔으며, 우리나라 콩 장려품종의 효시가 된 장단 백목과 광교가 장단지역의 토종에서 선발된 것에서도 알 수 있듯이 품질이 우수한 콩으로 널리 알려져 있다. Jangdan beans have been renowned as a gift to kings since ancient times, and are widely known as beans of excellent quality, as can be seen from the fact that Jangdan Baekmok and Gwanggyo, which became the first encouraged soybean varieties in Korea, were selected from native species in the Jangdan region.
장단콩분말, 쌀분말, 옥수수분말 등의 분말은 일례로, 쌀분말로 설명하면, 쌀을 물로 세척한 후, 쌀 중량 대비 약 3-4배 정도의 상온의 물에 넣고 약 12-24시간 경과 시킴으로써, 쌀이 일정량의 수분을 함유하도록 한다. 이와 같이 수침된 쌀은 탈수기를 이용하여 물기를 탈수 시켜 수분함량이 약 20-30%가 되도록 한 상태에서 분쇄기로 약 50-150 mesh의 입도를 갖도록 분쇄하여 미건조된 상태의 쌀가루를 제조할 수 있다. 다른 구현예에서, 분쇄된 쌀가루를 건조기에서 건조 처리하여 수분함량이 약 8-12% 되도록 한 상태에서 분쇄기로 약 50-150 mesh의 입도를 갖도록 분쇄하여 건조된 상태의 쌀가루를 제조할 수도 있다.Powders such as long bean powder, rice powder, and corn powder are, for example, rice powder. After washing the rice with water, place it in about 3-4 times the amount of water at room temperature compared to the weight of the rice, and leave for about 12-24 hours. , so that the rice contains a certain amount of moisture. The rice soaked in this way can be dehydrated using a dehydrator so that the moisture content is about 20-30%, and then ground with a grinder to a particle size of about 50-150 mesh to produce undried rice flour. there is. In another embodiment, the ground rice powder is dried in a dryer to have a moisture content of about 8-12%, and then ground to a particle size of about 50-150 mesh with a grinder to produce dried rice powder.
옥수수분말을 적용하여 칼국수면에 풍미가 향상될 수 있다.The flavor of kalguksu noodles can be improved by applying corn powder.
보리분말을 적용하여 부드러운 면의 식감을 부여할 수 있다.Barley powder can be applied to give a soft noodle texture.
율무분말을 적용하여 높은 영양성분을 도입하고 풍미를 향상시킬 수 있다.By applying coix seed powder, high nutrients can be introduced and the flavor can be improved.
팥분말을 적용하여 면에 찰기를 부여하여 쫀득한 식감을 부여할 수 있다.By applying red bean powder, you can add stickiness to the noodles and give them a chewy texture.
히비스커스분말을 적용하여 콩 등에서 발생할 가능성이 있는 이취를 제거하여 높은 풍미만을 남길 수 있으며, 비타민과 다량의 아미노산 및 콜라겐 등의 많은 영양물질을 포함시킬 수 있다.By applying hibiscus powder, off-flavors that may arise from beans can be removed, leaving only a high flavor, and it can contain many nutrients such as vitamins, large amounts of amino acids, and collagen.
소고기분말을 적용하여 칼국수면의 식감을 높이고 맛과 풍미를 향상시킬 수 있다.By applying beef powder, you can increase the texture of kalguksu noodles and improve the taste and flavor.
녹차분말을 적용하여 콩 등에서 발생할 가능성이 있는 이취를 제거하여 높은 풍미만을 남길 수 있다.By applying green tea powder, off-flavors that may arise from beans, etc. can be removed, leaving only the high flavor.
상기 제1 반죽용물은 녹차잎과 감초잎을 이용하여 우려내어 제조되는 것을 사용하며, 정제수 100 중량부에 녹차잎 23-27 중량부 및 감초잎 23-27 중량부를 첨가하고, 68-72℃의 온도에서 1-3시간 동안 우려내고, 여과하여 얻은 여과액을 사용한다.The first dough material is prepared by steeping green tea leaves and licorice leaves, and 23-27 parts by weight of green tea leaves and 23-27 parts by weight of licorice leaves are added to 100 parts by weight of purified water, and the mixture is heated at 68-72°C. Brew at high temperature for 1-3 hours, filter, and use the filtrate.
다음, 상기 제1 반죽을 28-32℃의 온도에서 2-4시간 동안 상온숙성한다. 제1 반죽은 상온에서 숙성하여 부드러우면서도 쫄깃한 식감을 나타낼 수 있다.Next, the first dough is aged at room temperature for 2-4 hours at a temperature of 28-32°C. The first dough can be aged at room temperature and have a soft yet chewy texture.
다음, 감자전분 38-42 중량부, 쌀분말 18-22 중량부, 건표고버섯분말 8-12 중량부, 우엉분말 8-12 중량부, 도토리분말 8-12 중량부, 곤약분말 5-9 중량부 및 한천분말 1-5 중량부를 포함하는 제2 반죽 조성물 68-72 중량부 및 감태추출액을 포함하는 제2 반죽용물 28-32 중량부를 혼합하여 제2 반죽을 제조한다.Next, 38-42 parts by weight of potato starch, 18-22 parts by weight of rice powder, 8-12 parts by weight of dried shiitake mushroom powder, 8-12 parts by weight of burdock powder, 8-12 parts by weight of acorn powder, 5-9 parts by weight of konjac powder. A second dough is prepared by mixing 68-72 parts by weight of a second dough composition containing 1-5 parts by weight of agar powder and 28-32 parts by weight of a second dough composition containing Ecklonia cava extract.
감자전분을 주성분으로 적용한 반죽을 제조하여 더욱 단단하지만 탄성이 높은 식감의 반죽을 제조한다.By manufacturing dough using potato starch as the main ingredient, a dough with a harder but more elastic texture is produced.
우엉분말을 적용하여 우엉의 풍미와 영양을 얻을 수 있다.You can obtain the flavor and nutrition of burdock by applying burdock powder.
도토리분말을 적용하여 반죽의 탄성을 향상시켜 식감을 높일 수 있다.By applying acorn powder, the elasticity of the dough can be improved and the texture can be improved.
곤약분말을 적용하여 반죽의 탄성을 향상시켜 식감을 높일 수 있다.By applying konjac powder, the elasticity of the dough can be improved and the texture can be improved.
한천분말을 적용하여 반죽의 탄성을 향상시켜 식감을 높일 수 있다.By applying agar powder, the elasticity of the dough can be improved and the texture can be improved.
상기 제2 반죽용물은 감태추출액을 포함하고, 상기 감태추출액은 정제수 100 중량부에 감태 8-12 중량부를 첨가하고, 68-72℃의 온도에서 5-7시간 동안 추출한 후, 여과하여 얻은 여과액을 사용한다. 상기 제2 반죽용물은 감태추출액과 정제수를 1:1의 중량비율로 혼합하여 사용할 수 있다. 상기 감태추출액을 포함하는 제2 반죽용물은 감태에 포함된 알긴산나트륨을 포함하여 제2 반죽을 더욱 탄성이 높아 칼국수면 조리시에도 쫄깃한 식감을 살릴 수 있다.The second kneading material includes Ecklonia cava extract, and the Ecklonia cava extract is a filtrate obtained by adding 8-12 parts by weight of Ecklonia cava to 100 parts by weight of purified water, extracting at a temperature of 68-72°C for 5-7 hours, and then filtering. Use . The second dough material can be used by mixing Ecklonia cava extract and purified water in a weight ratio of 1:1. The second dough material containing the Ecklonia cava extract contains sodium alginate contained in Ecklonia cava, which makes the second dough more elastic and can maintain a chewy texture even when cooking noodle soup.
다음, 상기 제2 반죽을 1-5℃의 온도에서 5-7시간 동안 저온숙성한다. 제2 반죽은 저온에서 숙성하여 더욱 단단하면서 탄성이 높아진다.Next, the second dough is aged at a low temperature of 1-5°C for 5-7 hours. The second dough is aged at a low temperature to become harder and more elastic.
다음, 상온숙성한 제1 반죽과 저온숙성한 제2 반죽을 각각 압축을 가하여 제1 반죽면 및 제2 반죽면으로 제조한다. 상기 제1 반죽과 제2 반죽을 납작한 반죽면으로 형성하여 준비한다. 밀대로 밀어 형성할 수 있다.Next, the first dough aged at room temperature and the second dough aged at low temperature are respectively compressed to produce a first dough surface and a second dough surface. Prepare the first dough and the second dough by forming a flat dough surface. It can be formed by pushing it with a rolling pin.
다음, 상기 제1 반죽면 상부면에 상기 제2 반죽면을 위치시키고, 상기 제2 반죽면 상부면에 상기 제1 반죽면을 위치시킨 후, 압축을 가하여 제3 반죽면을 제조한다. 2개의 제1 반죽면 사이에 제2 반죽면이 위치하고, 이를 압축을 가하여 제3 반죽면을 제조한다. 밀대로 밀어 형성할 수 있다.Next, the second dough surface is placed on the upper surface of the first dough surface, the first dough surface is placed on the upper surface of the second dough surface, and compression is applied to prepare a third dough surface. The second dough surface is located between the two first dough surfaces, and the third dough surface is manufactured by compressing it. It can be formed by pushing it with a rolling pin.
다음, 상기 제3 반죽면을 이용하여 칼국수면을 뽑는다.Next, pull out the kalguksu noodles using the third dough noodle.
상기 육수는,The broth is,
정제수 100 중량부에 멸치 98-102 중량부, 백합조개 23-27 중량부, 홍게 23-27 중량부, 새우 23-27 중량부 및 홍합 23-27 중량부를 넣고 98-102℃의 온도에서 5-7시간 동안 가열한 후 냉각하고 여과하여 해물농축액을 제조하는 단계;Add 98-102 parts by weight of anchovies, 23-27 parts by weight of lily clams, 23-27 parts by weight of red crab, 23-27 parts by weight of shrimp, and 23-27 parts by weight of mussels to 100 parts by weight of purified water and stir at a temperature of 98-102°C. Preparing a seafood concentrate by heating for 7 hours, then cooling and filtering;
정제수 100 중량부에 닭가슴살 58-62 중량부, 배즙 8-12 중량부, 사과즙 8-12 중량부, 양파즙 3-7 중량부, 다진마늘 3-7 중량부, 소금 3-7 중량부, 청주 1-5 중량부 및 후추 1-5 중량부를 넣고 98-102℃의 온도에서 2-4시간 동안 가열한 후 냉각하고 마쇄하여 닭가슴살마쇄물을 제조하는 단계;For 100 parts by weight of purified water, 58-62 parts by weight of chicken breast, 8-12 parts by weight of pear juice, 8-12 parts by weight of apple juice, 3-7 parts by weight of onion juice, 3-7 parts by weight of minced garlic, 3-7 parts by weight of salt, Adding 1-5 parts by weight of Cheongju and 1-5 parts by weight of pepper, heating at a temperature of 98-102°C for 2-4 hours, then cooling and grinding to produce ground chicken breast;
정제수 100 중량부에 상기 해물농축액 98-102 중량부, 상기 닭가슴살마쇄물 38-42 중량부, 무 18-22 중량부, 양파 18-22 중량부, 마늘 8-12 중량부, 생강 8-12 중량부, 청양고추 8-12 중량부 및 다시마 8-12 중량부를 넣고 98-102℃의 온도에서 58-62분 동안 가열하여 베이스육수를 제조하는 단계; 및98-102 parts by weight of the seafood concentrate, 38-42 parts by weight of ground chicken breast, 18-22 parts by weight of radish, 18-22 parts by weight of onion, 8-12 parts by weight of garlic, 8-12 parts by weight of ginger per 100 parts by weight of purified water. Preparing base broth by adding 8-12 parts by weight of Cheongyang pepper and 8-12 parts by weight of kelp and heating for 58-62 minutes at a temperature of 98-102°C; and
상기 베이스육수를 채로 걸러 고형물을 제거한 후, 상기 베이스육수 100 중량부에 대하여 감초잎 8-12 중량부, 수국차잎 8-12 중량부 및 스테비아잎 8-12 중량부를 넣고 1-5℃의 온도에서 5-7시간 동안 숙성하는 단계;를 수행하여 제조되는 것을 사용한다.After filtering the base broth to remove solids, 8-12 parts by weight of licorice leaves, 8-12 parts by weight of hydrangea tea leaves, and 8-12 parts by weight of stevia leaves were added to 100 parts by weight of the base broth and kept at a temperature of 1-5°C. Use one prepared by performing the step of maturing for 5-7 hours.
먼저, 정제수 100 중량부에 멸치 98-102 중량부, 백합조개 23-27 중량부, 홍게 23-27 중량부, 새우 23-27 중량부 및 홍합 23-27 중량부를 넣고 98-102℃의 온도에서 5-7시간 동안 가열한 후 냉각하고 여과하여 해물농축액을 제조한다.First, 98-102 parts by weight of anchovies, 23-27 parts by weight of lily clams, 23-27 parts by weight of red crab, 23-27 parts by weight of shrimp, and 23-27 parts by weight of mussels were added to 100 parts by weight of purified water and heated at a temperature of 98-102°C. Prepare seafood concentrate by heating for 5-7 hours, cooling, and filtering.
본 발명에서는 육수 제조시 멸치, 백합조개, 홍게, 새우 및 홍합을 이용하여 해물육수를 제조하고자 하며, 해물농축액을 제조하여 사용한다. In the present invention, when making broth, anchovies, lily clams, red crab, shrimp, and mussels are used to produce seafood broth, and seafood concentrate is prepared and used.
다음, 정제수 100 중량부에 닭가슴살 58-62 중량부, 배즙 8-12 중량부, 사과즙 8-12 중량부, 양파즙 3-7 중량부, 다진마늘 3-7 중량부, 소금 3-7 중량부, 청주 1-5 중량부 및 후추 1-5 중량부를 넣고 98-102℃의 온도에서 2-4시간 동안 가열한 후 냉각하고 마쇄하여 닭가슴살마쇄물을 제조한다.Next, add 58-62 parts by weight of chicken breast, 8-12 parts by weight of pear juice, 8-12 parts by weight of apple juice, 3-7 parts by weight of onion juice, 3-7 parts by weight of minced garlic, and 3-7 parts by weight of salt to 100 parts by weight of purified water. Add 1-5 parts by weight of Cheongju and 1-5 parts by weight of pepper and heat at a temperature of 98-102°C for 2-4 hours, then cool and grind to produce ground chicken breast.
본 발명에서는 육수 제조시 닭가슴살을 이용하여 제조되는 닭가슴살마쇄물을 적용하여 깊고 높은 감칠맛을 가지는 육수의 맛을 낼 수 있다.In the present invention, by applying ground chicken breast meat produced using chicken breast when making broth, it is possible to create a broth with a deep and high umami taste.
다음, 정제수 100 중량부에 상기 해물농축액 98-102 중량부, 상기 닭가슴살마쇄물 38-42 중량부, 무 18-22 중량부, 양파 18-22 중량부, 마늘 8-12 중량부, 생강 8-12 중량부, 청양고추 8-12 중량부 및 다시마 8-12 중량부를 넣고 98-102℃의 온도에서 58-62분 동안 가열하여 베이스육수를 제조한다.Next, 98-102 parts by weight of the seafood concentrate, 38-42 parts by weight of shredded chicken breast, 18-22 parts by weight of radish, 18-22 parts by weight of onion, 8-12 parts by weight of garlic, 8 parts by weight of ginger to 100 parts by weight of purified water. -12 parts by weight, 8-12 parts by weight of Cheongyang pepper, and 8-12 parts by weight of kelp are added and heated at a temperature of 98-102°C for 58-62 minutes to prepare base broth.
본 발명에서는 해물농축액과 닭가슴살마쇄물, 무, 양파, 마늘, 생강, 청양고추 및 다시마를 이용하여 끓여줌으로써 베이스육수를 제조한다. 이와 같이 제조되는 육수는 밀키트에 적용하고 고객에게 제공되어 고객이 끓이게 되는 경우 맛과 풍미가 유지되어 깊은 감칠맛을 느낄 수 있다.In the present invention, base broth is prepared by boiling seafood concentrate, ground chicken breast, radish, onion, garlic, ginger, Cheongyang pepper, and kelp. The broth prepared in this way is applied to meal kits and provided to customers, and when they boil it, the taste and flavor are maintained and they can enjoy a deep umami taste.
다음, 상기 베이스육수를 채로 걸러 고형물을 제거한 후, 상기 베이스육수 100 중량부에 대하여 감초잎 8-12 중량부, 수국차잎 8-12 중량부 및 스테비아잎 8-12 중량부를 넣고 1-5℃의 온도에서 5-7시간 동안 숙성한다.Next, after filtering the base broth to remove solids, 8-12 parts by weight of licorice leaves, 8-12 parts by weight of hydrangea tea leaves, and 8-12 parts by weight of stevia leaves were added to 100 parts by weight of the base broth and stirred at 1-5°C. Ripen at low temperature for 5-7 hours.
상기 숙성은 베이스육수에 감초잎, 수국차잎 및 스테비아잎을 적용하여 수행된다.The maturation is performed by applying licorice leaves, hydrangea tea leaves, and stevia leaves to the base broth.
감초(甘草, Chinese Liquorice)는 콩과에 속하는 여러해살이풀로 중국 북동부와 시베리아, 몽골, 중국 북부 등지에 분포한다. 뿌리와 줄기 밑 부분을 감미제와 위궤양ㅇ십이지장궤양의 치료제로 사용한다. 다른 약의 작용을 순하게 하므로, 한방에서 다양한 용도로 쓴다. 특히 감초에 글라블리딘 성분은 피부 미백 활성이 있어 화장품의 원료로 사용되기도 하며 항산화 기능 및 지방대사 생리활성 기능이 보고되어 있다. Liquorice (Chinese Liquorice) is a perennial plant belonging to the legume family and is distributed in northeastern China, Siberia, Mongolia, and northern China. The root and lower part of the stem are used as a sweetener and as a treatment for stomach ulcers and duodenal ulcers. Because it softens the action of other drugs, it is used for various purposes in oriental medicine. In particular, the glablidin component in licorice has skin whitening activity, so it is used as a raw material for cosmetics, and its antioxidant and fat metabolism physiological activities have been reported.
수국차는 우리나라에서 오랫동안 자생하여 온 나무이지만 흔하게 볼 수 없었는데, 그 이유는 일교차가 큰 고산지대에서 자라기 때문으로 해발 700m의 강원도 강릉의 고산지대에서 많이 자란다. 수국차에는 필로둘신(phyllodulcin)이라는 감미성분이 들어있는데, 신선한 잎에는 필로둘신이 배당체인 8-베타-글루코사이드(8-βglucoside)의 형태로 들어있어 단맛이 없으나 건조하는 과정에서 효소작용으로 분해되어 단맛을 낸다.Hydrangea tea is a tree that has been growing naturally in Korea for a long time, but it is not commonly seen. This is because it grows in alpine areas with large daily temperature differences, so it grows a lot in the alpine areas of Gangneung, Gangwon-do, at an altitude of 700m. Hydrangea tea contains a sweet ingredient called phyllodulcin. Fresh leaves contain phyllodulcin in the form of 8-beta-glucoside, a glycoside, so it is not sweet, but is broken down by enzymes during the drying process. It tastes sweet.
스테비아는 잎이나 줄기에 저칼로리의 단맛 성분이 포함되어 있어 다이어트 감미료에 이용된다. 스테비아의 잎에는 무게의 6~18% 정도의 스테비아 배당체를 함유하고 있으며 그 중 대표적인 감미물질로 스테비오사이드(stevioside)와 레바우디오사이드(rebaudioside)가 있다. 스테비오사이드 설탕에 비해 200~300배의 단맛을 내며, 칼로리는 1/90로 매우 낮아 당뇨병환자나 다이어트를 요하는 현대인의 대체 감미료로 사용되어왔으나 이미감이 있어 레바우디오사이드로 대체하거나 스테비오사이드를 효소 처리하여 사용하고 있다. 이 대체 감미료들은 물이나 알코올에 잘 녹으며 내열성을 지니고 있고 독성이 없으므로, 샤베트, 추잉껌, 청량음료, 약품 등에 쓰인다.Stevia is used as a diet sweetener because its leaves and stems contain low-calorie, sweet ingredients. Stevia leaves contain about 6-18% of stevia glycosides by weight, and the representative sweeteners include stevioside and rebaudioside. Stevioside is 200 to 300 times sweeter than sugar, and has very low calories (1/90), so it has been used as an alternative sweetener for diabetics or modern people who need to diet. However, it has a sweet taste, so it is replaced with rebaudioside or stevioside. It is used after being treated with enzymes. These alternative sweeteners are highly soluble in water and alcohol, heat-resistant, and non-toxic, so they are used in sherbet, chewing gum, soft drinks, and medicine.
상기 숙성을 통해 해물의 비린맛을 완전히 제거하고 높은 풍미와 감칠맛을 제공할 수 있다.Through the above ripening, the fishy taste of seafood can be completely removed and high flavor and umami can be provided.
또한, 본 발명은In addition, the present invention
글루텐 프리 칼국수면을 진공포장하는 단계;Vacuum packaging the gluten-free noodle soup;
새우, 오징어 및 홍합살을 포함하는 해물모듬을 진공포장하는 단계;Vacuum packaging a seafood platter containing shrimp, squid, and mussel meat;
청경채, 당근, 대파, 팽이버섯 및 단호박을 포함하는 야채모듬을 진공포장하는 단계;Vacuum packaging a vegetable assortment including bok choy, carrots, green onions, enoki mushrooms, and sweet pumpkin;
육수를 진공포장하는 단계; 및Vacuum packaging the broth; and
상기 진공포장한 글르텐 프리 칼국수면, 해물모듬, 야채모듬 및 육수를 박스에 담아서 밀키트로 제조하는 단계;를 포함하는 밀키트의 제조방법을 제공한다.It provides a method of manufacturing a meal kit including the step of putting the vacuum-packed gluten-free kalguksu noodles, seafood assortment, vegetable assortment, and broth in a box and manufacturing it as a meal kit.
이하, 본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.Hereinafter, the present invention will be explained in more detail by the following examples.
단, 하기 실시예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.
<실시예 1> 밀키트의 제조<Example 1> Preparation of meal kit
글루텐 프리 칼국수면; 새우, 오징어 및 홍합살을 포함하는 해물모듬; 청경채, 당근, 대파, 팽이버섯 및 단호박을 포함하는 야채모듬; 및 육수;를 포함하는 밀키트를 제조하였다.Gluten-free kalguksu noodles; Seafood platter including shrimp, squid and mussel meat; Vegetable platter including bok choy, carrots, green onions, enoki mushrooms and sweet pumpkin; and broth; a meal kit containing was prepared.
<실험예 1> 관능평가<Experimental Example 1> Sensory evaluation
상기 실시예 1에서 제조된 밀키트의 관능성을 평가하기 위하여, 맛, 풍미, 식감(면) 및 전반적인 기호도를 검토하였다. 관능검사는 성인 남녀 50명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 3점 나쁘다, 5점 보통이다, 7점 좋다, 9점 매우 좋음으로 나타나는 9점 기호척도법을 사용하였으며, 그 결과를 하기 표 1에 나타내었다.In order to evaluate the sensory properties of the meal kit prepared in Example 1, taste, flavor, texture (noodles), and overall preference were reviewed. The sensory test was conducted on 50 adult men and women, and a 9-point preference scale was used to classify preference, with 1 point being very bad, 3 points being bad, 5 being average, 7 being good, and 9 being very good. The results are shown in Table 1 below.
상기 표 1에 나타낸 바와 같이, 본 발명에 따른 밀키트는 기호성이 우수한 것을 확인할 수 있었다.As shown in Table 1, it was confirmed that the meal kit according to the present invention had excellent palatability.
Claims (3)
새우, 오징어 및 홍합살을 포함하는 해물모듬;
청경채, 당근, 대파, 팽이버섯 및 단호박을 포함하는 야채모듬; 및
육수;를 포함하고,
상기 칼국수면은,
장단콩분말 18-22 중량부, 쌀분말 38-42 중량부, 옥수수분말 8-12 중량부, 보리분말 5-9 중량부, 율무분말 3-7 중량부, 팥분말 3-7 중량부, 히비스커스분말 3-7 중량부, 소고기분말 2-6 중량부 및 녹차분말 2-6 중량부를 포함하는 제1 반죽 조성물 63-67 중량부 및 녹차와 감초를 우려내어 제조되는 제1 반죽용물 33-37 중량부를 혼합하여 제1 반죽을 제조하는 단계;
상기 제1 반죽을 28-32℃의 온도에서 2-4시간 동안 상온숙성하는 단계;
감자전분 38-42 중량부, 쌀분말 18-22 중량부, 건표고버섯분말 8-12 중량부, 우엉분말 8-12 중량부, 도토리분말 8-12 중량부, 곤약분말 5-9 중량부 및 한천분말 1-5 중량부를 포함하는 제2 반죽 조성물 68-72 중량부 및 감태추출액을 포함하는 제2 반죽용물 28-32 중량부를 혼합하여 제2 반죽을 제조하는 단계;
상기 제2 반죽을 1-5℃의 온도에서 5-7시간 동안 저온숙성하는 단계;
상온숙성한 제1 반죽과 저온숙성한 제2 반죽을 각각 압축을 가하여 제1 반죽면 및 제2 반죽면으로 제조하는 단계;
상기 제1 반죽면 상부면에 상기 제2 반죽면을 위치시키고, 상기 제2 반죽면 상부면에 상기 제1 반죽면을 위치시킨 후, 압축을 가하여 제3 반죽면을 제조하는 단계; 및
상기 제3 반죽면을 이용하여 칼국수면을 뽑는 단계;를 수행하여 제조되는 것을 특징으로 하는 밀키트.Gluten-free noodle soup;
Seafood platter including shrimp, squid and mussel meat;
Vegetable platter including bok choy, carrots, green onions, enoki mushrooms and sweet pumpkin; and
Includes broth;
The kalguksu noodles are,
Jangdan bean powder 18-22 parts by weight, rice powder 38-42 parts by weight, corn powder 8-12 parts by weight, barley powder 5-9 parts by weight, coix seed powder 3-7 parts by weight, red bean powder 3-7 parts by weight, hibiscus powder 3-7 parts by weight of a first dough composition comprising 3-7 parts by weight, 2-6 parts by weight of beef powder, and 2-6 parts by weight of green tea powder, and 33-37 parts by weight of a first dough composition prepared by infusing green tea and licorice. mixing to prepare a first dough;
Aging the first dough at room temperature at a temperature of 28-32°C for 2-4 hours;
38-42 parts by weight of potato starch, 18-22 parts by weight of rice powder, 8-12 parts by weight of dried shiitake mushroom powder, 8-12 parts by weight of burdock powder, 8-12 parts by weight of acorn powder, 5-9 parts by weight of konjac powder, and Preparing a second dough by mixing 68-72 parts by weight of a second dough composition containing 1-5 parts by weight of agar powder and 28-32 parts by weight of a second dough composition containing Ecklonia cava extract;
Low-temperature aging the second dough at a temperature of 1-5°C for 5-7 hours;
Compressing the first dough aged at room temperature and the second dough aged at low temperature to produce a first dough surface and a second dough surface;
Positioning the second dough surface on the upper surface of the first dough surface, placing the first dough surface on the upper surface of the second dough surface, and then applying compression to produce a third dough surface; and
A meal kit, characterized in that it is manufactured by performing the step of pulling kalguksu noodles using the third dough surface.
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| KR1020230141094A KR102615465B1 (en) | 2023-10-20 | 2023-10-20 | Gluten-free meal kit |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980014128A (en) * | 1996-08-08 | 1998-05-15 | 남승우 | How to make frozen cutlet |
| KR20070116234A (en) * | 2005-03-16 | 2007-12-07 | 악티알 파마수티카 엘디에이. | Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough |
| KR101141202B1 (en) | 2011-09-26 | 2012-05-04 | 이창현 | The noodles and the manufacturing method thereof |
| KR101370060B1 (en) * | 2012-10-12 | 2014-03-06 | 최원숙 | Method of manufacturing handmade chopped noodles with seafood and them thereof |
| KR20210069390A (en) * | 2019-12-03 | 2021-06-11 | 계애경 | Method of making kalguksu for packing delivery |
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2023
- 2023-10-20 KR KR1020230141094A patent/KR102615465B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980014128A (en) * | 1996-08-08 | 1998-05-15 | 남승우 | How to make frozen cutlet |
| KR20070116234A (en) * | 2005-03-16 | 2007-12-07 | 악티알 파마수티카 엘디에이. | Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough |
| KR101141202B1 (en) | 2011-09-26 | 2012-05-04 | 이창현 | The noodles and the manufacturing method thereof |
| KR101370060B1 (en) * | 2012-10-12 | 2014-03-06 | 최원숙 | Method of manufacturing handmade chopped noodles with seafood and them thereof |
| KR20210069390A (en) * | 2019-12-03 | 2021-06-11 | 계애경 | Method of making kalguksu for packing delivery |
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