KR20120053172A - Cream sauce composition containing ginseng for instant food and manufacturing process of the same - Google Patents

Abstract

PURPOSE: A ginseng cream sauce composition for producing instant food, and a producing method thereof are provided to enable users to eat the composition with rice noodles or instant rice. CONSTITUTION: A producing method of a ginseng cream sauce composition comprises the following steps: roasting 3-7 parts of olive oil by weight, 3-7 parts of sliced button mushroom by weight, and 3-6 parts of onion by weight; adding 35-55 parts of cheese by weight and 120-160 parts of milk by weight into the roasted ingredients; adding 1-3 parts of ginseng powder or extract by weight into the mixture, and heating the mixture at 95-105 deg C; adjusting the viscosity of the mixture by adding more milk; filling the sauce composition into a packaging material, and fusing the packaging material at 170-180 deg C; and sterilizing the composition using 110-130 deg C hot water for 5-20 minutes.

Description

Ginseng cream sauce composition for instant food and its manufacturing method {CREAM SAUCE COMPOSITION CONTAINING GINSENG FOR INSTANT FOOD AND MANUFACTURING PROCESS OF THE SAME}

The present invention relates to a ginseng cream sauce composition for instant foods and a method for manufacturing the same, and more particularly, to prepare a rice noodle, luxury noodles, such as noodles, rice and rice, ready-to-eat for easy cooking, The present invention relates to a ginseng cream sauce composition for instant food and a method of manufacturing the same, which maintains the flavor and imparts appropriate viscoelasticity and shelf life to satisfy foreigners' unfamiliarity with ginseng taste.

Ginseng is Korea's representative specialty, and has long been regarded as an excellent food and medicine with excellent efficacy for health promotion and recovery of fatigue. Looking at the current state of Korean ginseng products, due to the weak base of manufacturing and processing companies, more than 50% of domestic ginseng production is distributed and consumed in the form of raw ginseng, and only a part of ginseng tea, tablets, capsules, concentrates, etc. As it is processed into secondary processed products, it is urgent to research and develop ginseng products in the long term and diversify the products.

Recently, as more consumers value health-oriented and quality of life, various menus containing ginseng are introduced. Most of them use fresh water ginseng, and there are no menus made by adding ginseng tea, ginseng tablets and concentrates. . In addition, ginseng tea, ginseng tablets, and concentrates are too strong in flavor and taste, which may harm the inherent taste of food, and there are disadvantages such as storage problems, lack of product variety, convenience, etc. It is necessary. Therefore, in the present invention, in developing a source using ginseng, a source composition was developed that enables ginseng to be popularized as a favorite food, going beyond the efficacy-oriented products of natural health foods.

Meanwhile, Korean Patent No. 10-0367476 (name: Instant Noodle Powder Soup Containing Ginseng Powder and Its Manufacturing Method) has been proposed as the prior art of the sauce, but in the case of the ginseng sauce proposed in the prior art of the patent, Ginseng soup has a problem that it is not suitable for use as a bibim source of instant noodles.

In addition, the Republic of Korea Patent No. 10-0658195 (name: ginseng sauce and its manufacturing method) has been proposed, but this is not an instant noodles sauce and has a disadvantage that the taste of foreigners unfamiliar with ginseng taste is not suitable because the ginseng taste is too strong. .

Accordingly, the present inventors have developed a sauce composition that maintains the flavor of ginseng and imparts appropriate viscoelasticity and shelf life to satisfy the preferences of foreigners who are not familiar with ginseng taste in consideration of the functionality and palatability of ginseng. .

The purpose of the present invention is to combine the cream sauce with ginseng, a traditional Korean food ingredient, while maintaining the flavor of the ginseng, giving it appropriate viscoelasticity and shelf life, and placed on instant cooked foods such as noodles, rice, noodles, etc. It is to provide a new instant ginseng cream sauce composition that can be easily rubbed.

Another object of the present invention is to provide a new instant ginseng cream sauce composition for maintaining the taste and aroma of ginseng and at the same time to satisfy the taste of foreigners who are not familiar with the taste of ginseng.

Still another object of the present invention is to provide a method for preparing a ginseng cream sauce composition for instant food, which can be easily used and is suitable for the preference of foreigners.

Method for preparing a ginseng cream sauce composition for instant food according to the present invention is a step of roasting 3-7 parts by weight of mushroom mushrooms and 3-6 parts by weight of onion sliced from 3-7 parts by weight of olive oil; Adding and mixing 120 to 160 parts by weight of milk and 35 to 55 parts by weight of cheese to cooked mushrooms and onions; Heating the mixture to 95-105 ° C. while stirring 1-3 parts by weight of ginseng and 1.5-4.5 parts by weight of cream soup powder; Adding 30 to 55 parts by weight of milk to the heated mixture to adjust viscosity; Filling a viscous source composition into a packaging material and thermally bonding it at 170 to 180 ° C; And sterilizing the packaged source composition in hot water at 110 to 130 ° C. for 5 to 20 minutes.

The ginseng may be used in the form of ginseng concentrate, ginseng extract or ginseng powder.

The ginseng cream sauce composition for instant food of the present invention is cooked by adding and mixing a mixed material consisting of mushroom mushrooms, onions and olive oil, and adding ginseng, milk and cheese at a predetermined ratio, and then applying heat to cream to have a viscous liquid. As the sauce is prepared and served on an instant cooked food, there is an effect of having excellent spreading and bibimability.

In addition, the content of ginseng is relatively high, and ingredients such as milk and cheese keep the flavor of ginseng as it is, and the savory taste is supplemented to satisfy the preference of foreigners who are not familiar with bitter taste.

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

The ginseng cream sauce composition for instant food according to the present invention is excellent in spreadability and bibimbiness when placed on a dish, and is a fusion type sauce combining cream sauce with ginseng, a special product of Korea, so as to sufficiently satisfy the preference of foreigners. It is.

To this end, the components of the instant food ginseng cream sauce composition according to the present invention are composed of a cream sauce and a mixed material added to the cream sauce, and milk and cheese are applied as a raw material of the cream sauce, Ginseng, mushrooms, onions, olive oil is applied.

Milk of the raw material of the cream sauce in the present invention is 120 to 160 parts by weight, cheese 35 to 55 parts by weight, ginseng 1 to 3 parts by weight, mushroom mushrooms 3 to 7 parts by weight, onions 3 to 6 parts by weight, olive oil 3 to 7 The weight part is added to the mixed material.

In the present invention, the ginseng is dried ginseng powder powdered by drying the ginseng, ginseng extract extracted from a solvent containing water, ethanol and the like, or a ginseng concentrate generally used. If the amount of ginseng is less than 1 part by weight, the unique taste and aroma of ginseng is insignificant. If it is added more than 3 parts by weight, the unique flavor and bitter taste of ginseng is not suitable for foreigners' preference.

The milk acts to improve the spreading by adjusting the dilution and evenly mixing the components constituting the ginseng cream sauce, the cream sauce is relatively stiff when the amount of the second milk is less than 35 parts by weight Since it is maintained in a state, spreadability becomes very poor, and when the addition amount exceeds 55 weight part, the cream sauce becomes too thin.

In the present invention, the cheese is added to increase the flavor and taste savory, when added to less than 35 parts by weight, the savory taste is reduced, when added in excess of 55 parts by weight of calories increase and the overall taste of the sauce largely due to the sense of texture Is reduced. Cheese can be used for all commonly used cheeses. Examples include gorgonzola cheese, string cheese, sliced cheese, emmental cheese, cheddar cheese, parmesan cheese, cream cheese, and the like.

The cream soup powder is commercially available is applied, when added less than 1.5 parts by weight is poor texture, and when added in excess of 4.5 parts by weight is very strong taste weakens the unique flavor of the cream sauce.

On the other hand, mushroom mushrooms, the main ingredient of mixed materials, are very low in calories and rich in moisture, which is added to supplement the dietary fiber and increase the texture of eating while giving satiety. If it is added in excess, it will affect the appearance of the sauce.

Onions are rich in minerals of calcium (Ca) and iron (Fe), which are known to soothe nerves and increase endurance when ingested. They promote digestion, and are seasoned ingredients for seasoning of various foods. If the added amount is less than 3 parts by weight, the seasoning function is lowered, and when added in excess of 6 parts by weight, the taste of the overall food is reduced by the unique flavor.

The olive oil is added to add nutrition and at the same time prevent roasting of vegetables such as mushrooms, onions, etc., when the addition amount is less than 3 parts by weight of the roasted state of the vegetables constituting the mixed material Non-uniformity or partial burning results in poor product, and if the added amount exceeds 7 parts by weight, it is economically disadvantageous.

On the other hand, the instant food ginseng cream sauce composition is prepared through the following steps.

First, remove the bottom of the mushroom mushroom, clean it with onions and then chop finely into 2 ~ 6mm to prepare.

Then, put 3-7 parts by weight of olive oil in a frying pan, 3-7 parts by weight of mushroom mushrooms prepared in advance and 3-6 parts by weight of onions, stir evenly and stir-fry.

100-130 parts by weight of milk and 35-55 parts by weight of cheese are added to the mixed material of the cooked mushrooms and onions, and the mixture is heated while stirring to evenly mix.

Then, 1 to 3 parts by weight of ginseng and 1.5 to 4.5 parts by weight of cream soup powder are added to the mixture and cooked while heating to 95-105 ° C. while stirring to prevent lumps.

Finally, 30 to 55 parts by weight of milk is added to form a ginseng cream sauce composition with viscosity while stirring.

The viscous liquid sauce composition thus prepared is filled in a heat-resistant packaging pouch of the retort packaging material, and the edge is heat-sealed at 170 to 180 ° C. to complete the packaging.

Then, the sauce composition packed with a heat-resistant packaging pouch is transferred to a retort chamber and maintained for 5 to 20 minutes in hot water at 110 to 130 ° C. to complete sterilization.

The ginseng cream sauce composition for instant food prepared and sterilized according to the present invention may be eaten by mixing evenly in a state where it is placed on noodles and rice.

Example

The ginseng cream sauce composition for instant food according to the present invention was prepared while varying the content of the constituents of the sauce composition as shown in Table 1 below.

Composition ratio of examples (unit: parts by weight) division Example 1 Example 2 Example 3 Example 4 Example 5 Ginseng 0.5 1.0 1.5 2.5 3.0 milk 62.2 51.9 42.8 31.5 20 Cheese 25 33 40 47 55 Cream Soup Powder 4.3 3.5 2.7 2.0 1.5 Mushroom Mushroom 2.5 3.8 5 6.3 7.5 onion 3 3.5 4 5.5 6.5 olive oil 2.5 3.3 4 5.2 6.5 system 100 100 100 100 100

In Example 1, a sauce composition having a ginseng content of 0.5 parts by weight was prepared based on the total amount of the sauce, and in Example 2, a sauce composition for instant food having a content of 1.0 parts by weight of ginseng was prepared.

In Example 3, the ginseng content of 1.5 parts by weight, the ginseng content of 2.5 parts by weight in Example 4, and the ginseng cream sauce composition for instant foods of 3.0 parts by weight of ginseng was prepared in Example 5.

Each of the sauce compositions prepared in Examples 1 to 5 was placed on instant cooked rice ramen and provided to 20 North Americans and Europeans living in Korea in the form of bibim rice ramen, and from them the instant food according to the present invention. Sensory evaluation was performed for the ginseng cream sauce composition, and the results of the sensory evaluation are shown in Table 2 below.

Sensory evaluation results of the source composition (9-point scale preference value) division Example 1 Example 2 Example 3 Example 4 Example 5 Likelihood color 6.0 6.2 6.2 4.3 3.9 flavor 5.4 5.9 6.4 4.7 4.8 zest 6.2 6.2 5.9 4.2 3.2 Texture 5.6 5.6 6.5 5.3 4.9 An epic sign 5.7 5.7 6.1 4.8 4.5 burglar heat 3.0 3.1 3.2 3.2 3.1

Evaluation criteria are as follows.

9: very good, 5: moderate, 1: very dislike

As can be seen in Table 2, the preference for instant cooked rice ramen with the sauce composition prepared in the ingredient ratio of Example 3 is the highest, so that the sauce composition prepared in the blending example of Example 3 is suitable for ingestion by foreigners. It was confirmed that.

Experimental Example 1

For the instant food ginseng cream sauce composition of the present invention prepared according to Examples 1 to 5 at different times in the retort chamber for sterilization treatment, the appearance and taste of the sauce composition according to each sterilization time, The degree of preference and the number of microbial spawns were evaluated, and the results are shown in Table 3 below.

Evaluation results after 1 month of ginseng cream sauce according to retort sterilization time (9-point scale preference value) division Sterilization time Exterior flavor Overall likelihood Microbial spawn count (cfu / mL) Example 1 5 minutes 5.8 5.9 5.8 3.8 × 10 ⁷ Example 2 7 minutes 6.4 6.1 6.3 4.1 × 10 ⁴ Example 3 10 minutes 6.9 6.8 6.9 Not detected Example 4 13 minutes 5.1 5.8 5.5 Not detected Example 5 15 minutes 4.8 5.2 5.0 Not detected

Evaluation criteria are as follows.

9: very good, 5: moderate, 1: very dislike

The source composition prepared according to Examples 1 to 5 was packed in a retort pouch, packaged, and then transferred to a retort chamber for 5 minutes, 7 minutes, 10 minutes, and 13 minutes in hot water at the same temperature of 110 to 130 ° C. For 15 minutes, each sterilized sauce composition was stored at room temperature for 1 month, and then the appearance and taste, overall preference, and the number of microorganisms were measured.

As can be seen in Table 3, the ginseng cream sauce for instant food according to the present invention in which the microorganisms were not detected even after one month with the highest overall acceptability for the source composition of Example 3 sterilized for 10 minutes. The treatment time of the composition is considered to be 10 minutes is most suitable.

In case of sterilization treatment for less than 10 minutes, solidification of sauce composition and the risk of decay by microorganisms are considered high. In case of sterilization treatment for longer than 10 minutes, preference is reduced due to color and quality change of taste. It was judged that its value would fall.

Experimental Example 2

In order to determine the sensory level according to the restoration time of instant food, 6 instant cooked rice ramen were poured with hot water and left for 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, and 6 minutes, respectively. Discarded along, and added to the sauce composition according to the present invention to provide a panel of rice ramen tossed.

Then, the sensory evaluation of the noodle, taste, texture and overall acceptability of each of the rice ramen was carried out, and the results are shown in Table 4 below.

Sensory Evaluation Results of Instant Rice Ramen According to Restoration Time (9-point Scale Preference) division Restoration time Evaluation of Bibimb Rice Ramen The chewyness of cotton flavor Texture Overall likelihood Experimental Example 1 1 minute 3.6 4.0 3.7 3.8 Experimental Example 2 2 minutes 4.9 5.4 4.9 5.2 Experimental Example 3 3 minutes 6.5 7.1 7.4 7.2 Experimental Example 4 4 minutes 6.3 6.6 6.1 6.3 Experimental Example 5 5 minutes 5.1 4.9 4.6 4.8 Experimental Example 6 6 minutes 3.0 4.3 3.7 3.6

Evaluation criteria are as follows.

9: very good, 5: moderate, 1: very dislike

As shown in Table 4, after leaving hot water poured for 3 minutes, the water was poured out, the sensory degree of the instant cooked rice ramen of Experimental Example 3, which mixed the sauce composition according to the present invention, that is, Chewyness, taste, texture and overall acceptability were the highest.

Therefore, the ginseng cream sauce composition for instant food according to the present invention is judged to have the best texture when eaten with instant food having a restoration time of about 3 minutes.

Claims (2)

Roasting 3-7 parts by weight of mushroom mushrooms cut in 3-7 parts by weight of olive oil and 3-6 parts by weight of onion;
Adding and mixing 120 to 160 parts by weight of milk and 35 to 55 parts by weight of cheese to cooked mushrooms and onions;
Heating to 95-105 ° C. while stirring 1-3 parts by weight of ginseng in the mixture;
Adding 30 to 55 parts by weight of milk to the heated mixture to adjust viscosity;
Filling a viscous source composition into a packaging material and thermally bonding it at 170 to 180 ° C; And
A method of producing a ginseng cream sauce composition comprising the step of sterilizing the packaged source composition in hot water of 110 ~ 130 ℃ for 5 to 20 minutes. The method of claim 1,
The ginseng is a method for producing a ginseng cream sauce composition used in the form of ginseng concentrate, ginseng extract or ginseng powder.