KR102642632B1 - A process for the preparation of seasoning composition for corn noodles and the seasoning composition for corn noodles prepared therefrom - Google Patents

Abstract

The present invention relates to a method of manufacturing a multi-layered rice cake for corn noodles and a multi-layered rice cake for corn noodles manufactured thereby, comprising the steps of: (S1) cutting beef into pieces of 1 cm horizontally and vertically, and preparing them; (S2) trimming 60 to 100 parts by weight of green onions and cutting them into circular shapes; (S3) trimming 20 to 50 parts by weight of onions and cutting them into 1 cm wide squares; (S4) trimming 10 to 20 parts by weight of carrots and cutting them into pieces of 1 cm in width, length, and height; (S5) Boiling 20 to 40 parts by weight of cooking oil in a neutralizing pan; (S6) Putting beef in a neutralizing pan and frying it until it turns coffee-colored, then adding green onions, onions, and carrots and frying them until cooked; (S7) mixing spicy red pepper powder and non-spicy red pepper powder in a ratio of 8:2 and then adding and frying in an amount of 45 to 55 parts by weight; (S8) Boiling by adding 15 to 25 parts by weight of soy sauce; And (S9) the step of adding 15 to 25 parts by weight of sesame oil and mixing to complete the dadaegi for corn noodles. The dadaegi for corn noodles manufactured according to the present invention is light because no sugars are added, controls the spiciness of red pepper powder, and is added with garlic. Not only can it be enjoyed by anyone regardless of age or gender as it does not add any spices that produce a bitter taste, but it harmonizes well with corn noodles, maximizing the taste and flavor of corn noodles, greatly increasing preference. In addition, the corn noodle rice cake prepared according to the present invention is expected to be very useful because it does not add rancid spices or ingredients, so the taste and aroma do not deteriorate even with a long storage period.

Description

Method for manufacturing a seasoning device for corn noodles and a device for corn noodles prepared accordingly {A process for the preparation of seasoning composition for corn noodles and the seasoning composition for corn noodles prepared therefrom}

The present invention relates to a method of manufacturing a rice cake for corn noodles and a rice cake for corn noodles manufactured according to the method. More specifically, it relates to a rice cake for corn noodles produced according to the method, and more specifically, to a rice cake for corn noodles that is light and harmonizes well with corn noodles without adding saccharides such as sugar, which can improve preference. In addition, it relates to a method of manufacturing a rice cake for corn noodles that can increase the antibacterial effect and storage properties, and a rice cake for corn noodles manufactured accordingly.

Corn is widely distributed and cultivated around the world and is produced in the second place after rice and wheat. Corn starch, fermented raw material, corn flakes or powder is used to make confectionery, bread, starch syrup, glucose, etc. , It is also widely consumed as feed for livestock.

In particular, the roots and leaves of corn are used as medicine and are good for the stomach, kidneys, and yang.

This kind of corn has the advantage of being chewy and tasty, giving a feeling of fullness while being low in calories, making it highly effective as a diet food. In addition, it is low in price and is used in a variety of ways for food.

Therefore, in recent years, corn has gone from being cooked as is or used as corn flour or starch to being widely used for edible purposes by making it into noodles. These corn noodles are generally made by adding about 90% corn, adding other salt and water, mixing them, steaming them or heating them and cooking them, then passing them through a mold to form the noodles to form noodle-shaped noodles. I'm doing it.

Meanwhile, the taste and flavor of the noodles can be improved by adding dadaegi, a seasoning made using various seasonings such as red pepper powder, minced garlic, and soy sauce, to these noodles.

For example, Spicy Chili Pepper Sauce is a seasoning made by frying dried anchovies and chopped Cheongyang peppers together and seasoning them with water and soy sauce. The savory taste of anchovies and the spicy taste of Cheongyang peppers combine to make rice. It is good to mix and eat, and it is also a good dish to use to season soups or noodles.

Cheongyang pepper, one of the ingredients of red pepper dadaegi, is an annual plant from the Solanaceae family and contains a large amount of capsaicin, so it has a strong spicy taste. Cheongyang peppers are in season from June to November. They have a thick skin, so their taste does not change even after being stored for a long time. They contain more vitamin C than regular peppers, which helps strengthen immunity, relieve fatigue, and beautify the skin. do. In addition, capsaicin, which is contained in large amounts, is good for digestion and helps blood circulation, so it is known as an effective food for preventing vascular diseases such as arteriosclerosis.

Accordingly, the present inventors continued research to develop a rice cake for corn noodles that could maximize the taste and flavor of corn noodles and improve preference. By not adding sugars, the inventors appropriately harmonized the light and spicy taste to enhance the taste and flavor of corn noodles. The present invention was completed by manufacturing a rice cake for corn noodles that can improve the flavor while increasing antibacterial properties and storage properties.

Therefore, the technical problem to be solved by the present invention is to provide a method of manufacturing a multi-layer rice cooker for corn noodles that can improve the taste and flavor of corn noodles while increasing antibacterial properties and storage properties.

In addition, the technical problem to be solved by the present invention is to provide a multicooker for corn noodles that can increase antibacterial properties and storage properties while improving the taste and flavor of corn noodles manufactured according to the above production method.

In order to solve the above-described technical problems, the present invention provides a method for manufacturing a multi-layer rice cake for corn noodles, comprising the following steps:

(S1) Preparing beef by cutting it into pieces of 1 cm each horizontally and vertically;

(S2) trimming 60 to 100 parts by weight of green onions for 100 parts by weight of beef and cutting them into circular shapes;

(S3) trimming 20 to 50 parts by weight of onions for 100 parts by weight of beef and cutting them into squares 1 cm wide;

(S4) trimming 10 to 20 parts by weight of carrots relative to 100 parts by weight of beef and cutting them into pieces of 1 cm in width, length, and height;

(S5) Boiling 20 to 40 parts by weight of cooking oil per 100 parts by weight of beef in a neutralizing pan;

(S6) Put the beef prepared in step (S1) into the neutralizing pan of step (S5) and fry until coffee-colored, then add green onions, onions, and carrots prepared in steps (S2) to (S4) and cook. Stir-fry until;

(S7) mixing spicy red pepper powder and non-spicy red pepper powder in a ratio of 8:2 and then adding and frying in an amount of 45 to 55 parts by weight based on 100 parts by weight of the beef;

(S8) adding 15 to 25 parts by weight of soy sauce to 100 parts by weight of beef and boiling it; and

(S9) A step of completing Dadaegi for corn noodles by mixing 15 to 25 parts by weight of sesame oil with respect to 100 parts by weight of the beef into the Dadaegi mixture boiled in step (S8).

Preferably, in step (S1), the beef is aged in milk for 1 to 2 hours before being used.

Preferably, in step (S6), the beef is roasted for 15 to 25 minutes.

Preferably, in step (S9), natural seasoning is added in an amount of 7 to 10 parts by weight based on 100 parts by weight of beef.

In order to solve the other technical problems described above, the present invention provides a multicooker for corn noodles manufactured according to the above manufacturing method.

In this way, the sweet potato for corn noodles manufactured according to the present invention is light as no sugars are added, controls the spiciness of red pepper powder, and does not add spicy flavoring spices such as garlic, so not only can anyone of any age or gender enjoy the corn without any burden. It harmonizes well with noodles and can greatly increase preference by maximizing the taste and flavor of corn noodles. In addition, the corn noodle rice cake prepared according to the present invention is expected to be very useful because it does not add rancid spices or ingredients, so the taste and aroma do not deteriorate even with a long storage period.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for manufacturing a rice cake for corn noodles, comprising the following steps:

(S1) Preparing beef by cutting it into pieces of 1 cm each horizontally and vertically;

(S2) trimming 60 to 100 parts by weight of green onions for 100 parts by weight of beef and cutting them into circular shapes;

(S3) trimming 20 to 50 parts by weight of onions for 100 parts by weight of beef and cutting them into squares 1 cm wide;

(S4) trimming 10 to 20 parts by weight of carrots relative to 100 parts by weight of beef and cutting them into pieces of 1 cm in width, length, and height;

(S5) Boiling 20 to 40 parts by weight of cooking oil per 100 parts by weight of beef in a neutralizing pan;

(S6) Put the beef prepared in step (S1) into the neutralizing pan of step (S5) and fry until coffee-colored, then add green onions, onions, and carrots prepared in steps (S2) to (S4) and cook. Stir-fry until;

(S7) mixing spicy red pepper powder and non-spicy red pepper powder in a ratio of 8:2 and then adding and frying in an amount of 45 to 55 parts by weight based on 100 parts by weight of the beef;

(S8) adding 15 to 25 parts by weight of soy sauce to 100 parts by weight of beef and boiling it; and

(S9) A step of completing Dadaegi for corn noodles by mixing 15 to 25 parts by weight of sesame oil with respect to 100 parts by weight of the beef into the Dadaegi mixture boiled in step (S8).

Dadaegi for corn noodles manufactured according to the present invention does not add sugar, so it is light, controls the spiciness of red pepper powder, and does not add spicy flavoring spices such as garlic, so not only can anyone of any age or gender enjoy the taste of corn noodles. By improving the taste and flavor, preference can be greatly increased.

According to one embodiment of the present invention, step (S1) in the method of manufacturing a multi-layered rice cake for corn noodles of the present invention is a step of trimming and cutting beef.

At this time, beef can be aged in milk for 1 to 2 hours before use. This not only adds nutrients such as essential amino acids and B vitamins, which are lacking in corn noodles, but also gives corn noodles a chewy texture. It can be granted.

According to one embodiment of the present invention, step (S6) in the method of manufacturing a padaegi for corn noodles of the present invention is a step of frying beef in cooking oil, and the beef can be roasted until the color of coffee. For example, the beef can be roasted in 15 minutes. It is preferable to fry for 25 minutes. At this time, if the roasting time of the beef exceeds the above time, there is a risk that the texture of the beef may deteriorate.

According to one embodiment of the present invention, in step (S9) in the method of manufacturing the padaegi for corn noodles of the present invention, natural seasoning may be additionally added to improve the texture of the padaegi for corn noodles, and 100 parts by weight of beef It is characterized by adding and mixing in an amount of 7 to 10 parts by weight.

There are no particular restrictions on the natural seasoning, and commercially available dashi can also be used.

In the present invention, sensory evaluation is "a field of science that measures, analyzes and interprets the reactions of food substances and characteristics through sight, smell, taste, touch and hearing," according to the Institute of Food Technologists (USA). IFT) (Erhardt, 1987). Sensory tests can be divided into analytical laboratory tests and consumer tests. Laboratory tests, such as discriminative testing or descriptive analysis, use a small number of trained panelists, while consumer tests involve large numbers of consumers. Consumer testing is subjective, and depending on the purpose of the test, it includes an acceptance test to determine the acceptability of the product, a preference test to determine the consumer's tendency to select a product, and a preference test to determine the degree of liking or disliking the product. This includes the consumer preference survey (hedonic test) (Lee Cheol-ho et al., 1999). Here, preference refers to the degree to which a food is liked, and when a product is developed and introduced into the market, it is not the physicochemical quality characteristics that determine the success or failure of the product, but the consumer's sensory preference (Lee Young-chun, 2002).

Meanwhile, the present invention provides a multicooker for corn noodles manufactured according to the above manufacturing method.

In this way, the sweet potato for corn noodles manufactured according to the present invention is light as no sugars are added, controls the spiciness of red pepper powder, and does not add spicy flavoring spices such as garlic, so not only can anyone of any age or gender enjoy the corn without any burden. It harmonizes well with noodles and can greatly increase preference by maximizing the taste and flavor of corn noodles. In addition, the corn noodle rice cake prepared according to the present invention is expected to be very useful because it does not add rancid spices or ingredients, so the taste and aroma do not deteriorate even with a long storage period.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Manufacture of a multi-stage device for corn noodles

1 kg of beef was prepared by cutting it into 1 cm length and width pieces.

800g of green onions were prepared by trimming and cutting them into circular shapes, 300g of onions were trimmed and cut into squares 1 cm wide, and 150g of carrots were trimmed and cut into 1cm width, length, and height pieces.

Put 300ml of cooking oil in a neutralizing pan and boil it, then add the beef and fry it until it turns coffee-colored. Then add the green onions, onions and carrots prepared above and fry it until cooked.

Next, 500 g of spicy red pepper powder and non-spicy red pepper powder were mixed in a ratio of 8:2, stir-fried, then 200 g of soy sauce was added, boiled again, and heating was stopped.

Afterwards, 80g of natural seasoning and 160g of sesame oil were added and mixed well to complete the rice cake for corn noodles.

<Example 2>

A multicooker for corn noodles was manufactured in the same manner as in Example 1, except that the beef was aged in milk for 1 hour before cutting.

<Comparative Example 1>

A multicooker for corn noodles was prepared in the same manner as Example 1, except for adding an additional 150 g of minced garlic.

<Comparative Example 2>

A multicooker for corn noodles was manufactured in the same manner as in Example 1, except for adding an additional 150 g of sugar.

<Comparative Example 3>

Dadaegi for corn noodles was manufactured in the same manner as Example 1, except that only spicy red pepper powder was used.

<Test Example 1> Sensory evaluation of rice cake for corn noodles

In order to investigate the preference for the corn noodles prepared in Examples 1 and 2, a sensory evaluation was conducted as follows.

Sensory tests for scent, taste, and overall preference were repeated three times for 20 sensory testers, and the results shown in Table 1 below were obtained.

The test method used was a 5-point comparison scale, where 5 points were given for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike, and the final response scores were added together. The arithmetic mean value was calculated.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 incense 4.8 4.9 3.3 2.8 3.5 taste 4.8 4.9 3.2 2.6 3.6 overall preference 4.8 4.9 3.3 2.7 3.5

As shown in Table 1, the corn noodle pads prepared in Examples 1 and 2 had very high aroma, taste, and overall preference compared to the corn noodle pads of Comparative Examples 1 to 3. Specifically, the preference of the sweet potato for corn noodles of Comparative Example 1 decreased due to the increase in the bitter taste and aroma due to the addition of garlic, and the sweet potato for corn noodles of Comparative Example 2 decreased the preference due to the addition of sugar. The sweet potato for corn noodles in No. 3 received a low rating because it was too spicy.

<Test Example 2> Microorganism detection test of corn noodle pods

The corn noodle pods prepared in Examples 1 and 2 and the corn noodle pods prepared in Comparative Examples 1 to 3 were stored under refrigerated conditions at 7 to 10°C and samples were collected at weekly intervals to determine changes in microbial quality of the product. investigated.

Microbial detection analysis was performed using a standard method in accordance with the Food Code, and a total of three quality control items: total number of bacteria, coliforms, and Staphylococcus aureus were tested and confirmed. Samples that had been stored for more than 3 weeks were confirmed by adding mold items. 10 g of sample and 90 ml of sterilized saline solution (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. 1 ml of this test solution was dispensed onto 3M Petri film paper and placed in an incubator. After culturing at (37 ± 1°C) for 24 hours, colony-forming bacteria were counted and the average value of 2 to 3 repetitions was used to express the number of bacteria per g of sample (CFU/g). The mold was cultured in an incubator (28 ± 1°C) for more than 7 days and the detection results were confirmed.

The results are shown in Table 2 below.

storage duration
Test Items
Example 1
Example 2
Comparative Example 1
Comparative Example 2
Comparative Example 3
1 week later
General bacterial count
1.2x10
1.2x10
1.2x10
1.2x10
1.2x10
coliforms
N.D.
N.D.
N.D.
N.D.
N.D.
Staphylococcus aureus
N.D.
N.D.
N.D.
N.D.
N.D.
2 weeks later
General bacterial count
1.8x10
1.8x10
2.2x10
2.3x10
1.8x10
coliforms
N.D.
N.D.
N.D.
N.D.
N.D.
Staphylococcus aureus
N.D.
N.D.
N.D.
N.D.
N.D.
3 weeks later
General bacterial count
2.5x10
2.5x10
2.5x10
3.1x10
2.5x10
coliforms
N.D.
N.D.
N.D.
N.D.
N.D.
Staphylococcus aureus
N.D.
N.D.
N.D.
N.D.
N.D.
4 weeks later
General bacterial count
2.8x10
2.8x10
2.8x10
3.6x10
2.8x10
coliforms
N.D.
N.D.
N.D.
N.D.
N.D.
Staphylococcus aureus
N.D.
N.D.
N.D.
N.D.
N.D.
mold
N.D.
N.D.
detection
detection
N.D.

As shown in Table 2, after two weeks of storage, the total bacterial count was 2.2x10 CFU/g and 2.3x10 CFU/g for the corn noodle multipods of Comparative Examples 1 and 2, respectively, compared to the corn noodle multipods of Examples 1 and 2. The total number of bacteria was slightly higher than 1.2x10 CFU/g, and coliforms and Staphylococcus aureus were not detected in all samples.

In particular, it was confirmed that no mold, etc. was detected in the corn noodle trays of Examples 1 and 2 even after 4 weeks of storage, and that the number of general bacteria was detected at a significantly lower number compared to Comparative Examples 1 and 2.

<Test Example 3> Evaluation of storability of rice cake for corn noodles

The corn noodle pods prepared in Examples 1 and 2 and the corn noodle pods prepared in Comparative Examples 1 to 3 were stored at ??1°C for 2 weeks, and then the taste and aroma were evaluated in Test Example 1. It was performed in the same manner as and is shown in Table 3 below.

storage duration
taste
incense
Example 1
1 week later
4.9
4.5
2 weeks later
4.8
4.3
Example 2
1 week later
4.9
4.6
2 weeks later
4.8
4.5
Comparative Example 1
1 week later
2.8
2.3
2 weeks later
2.1
1.3
Comparative Example 2
1 week later
2.8
2.3
2 weeks later
2.1
1.3
Comparative Example 3
1 week later
4.8
4.4
2 weeks later
4.8
4.3

As shown in Table 3, the taste and aroma of the corn noodles prepared in Examples 1 and 2 were hardly deteriorated after 1 week, while the taste and aroma of the corn noodles prepared in Comparative Examples 1 and 2 were deteriorated after 1 week of storage. could be confirmed. This is thought to be caused by the rancidity of garlic and oxidation due to sugars.

<Test Example 4> Sensory evaluation of corn noodles with added Dadaegi for corn noodles

After cooking the corn noodles, the corn noodle pads of Examples 1 and 2 were added and a sensory test was performed. In Comparative Example 4, corn noodles without added Dadaegi were used.

50 people who received practical training in sensory evaluation were educated on the sensory quality characteristics and evaluation methods of samples, and 30 of them were finally selected as inspectors. Color, taste, aroma, texture of corn noodles, and overall preference were evaluated using a 9-point scale (1=extremely dislike, 9=extremely like).

color taste incense Texture overall preference Example 1 8.9 8.9 8.9 8.5 8.9 Example 2 8.9 8.9 8.9 8.9 8.9 Comparative Example 1 3.9 4.2 2.3 6.1 2.8 Comparative Example 2 4.1 4.1 3.5 6.1 3.5 Comparative Example 3 4.3 4.5 4.3 6.3 4.3 Comparative Example 4 3.2 3.3 3.2 4.3 3.5

As shown in Table 4 above, the corn noodles with added Dadaegi for corn noodles prepared according to the present invention received very excellent evaluations in terms of color, taste, aroma, and overall preference.

In particular, when the corn noodle pad prepared in Example 2 was used, it had the effect of increasing the chewy texture of the corn noodles.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

(S1) preparing beef by cutting it into pieces of 1 cm each horizontally and vertically;
(S2) trimming 60 to 100 parts by weight of green onions for 100 parts by weight of beef and cutting them into circular shapes;
(S3) trimming 20 to 50 parts by weight of onions for 100 parts by weight of beef and cutting them into 1 cm wide squares;
(S4) trimming 10 to 20 parts by weight of carrots relative to 100 parts by weight of beef and cutting them into pieces of 1 cm in width, length, and height;
(S5) Boiling 20 to 40 parts by weight of cooking oil based on 100 parts by weight of beef in a neutralizing pan;
(S6) Put the beef prepared in step (S1) into the neutralizing pan of step (S5) and fry until coffee-colored, then add green onions, onions, and carrots prepared in steps (S2) to (S4) and cook. Stir-fry until;
(S7) mixing spicy red pepper powder and non-spicy red pepper powder in a ratio of 8:2 and then adding and frying in an amount of 45 to 55 parts by weight based on 100 parts by weight of the beef;
(S8) adding 15 to 25 parts by weight of soy sauce to 100 parts by weight of beef and boiling it; and
(S9) Comprising the step of mixing 15 to 25 parts by weight of sesame oil with respect to 100 parts by weight of the beef into the Dadaegi mixture boiled in step (S8) to complete the Dadaegi for corn noodles,
Before cutting the beef in step (S1), it is aged in milk for 1 to 2 hours and then used.
In step (S6), the beef is stir-fried for 15 to 25 minutes,
A method for producing a corn noodle dish, characterized in that in the step (S9), natural seasoning is mixed in an amount of 7 to 10 parts by weight based on 100 parts by weight of the beef.
delete delete delete A multicooker for corn noodles manufactured according to the manufacturing method of paragraph 1.