KR20130111767A - Manufacturing method of instant freezing korean soybean paste soup and freezing korean soybean paste soup made by using it - Google Patents

Abstract

PURPOSE: A production method of instant frozen fermented soybean paste soup is provided to enable users to instantly cook fermented soybean paste soup by pouring hot water. CONSTITUTION: Vegetables are parboiled in salt water with the concentration of 0.5-1.5%. The parboiled vegetables are washed with cold water, and dehydrated. 100 parts by weight of dehydrated vegetables, 1-5 parts by weight of fermented soybean paste, and 0.5-3 parts by weight of red pepper paste are mixed, and the mixture is aged at a temperature lower than 10°C for 10-48 hours. Sauce containing fermented soybean paste, anchovy seasonings, and salt is roasted, and mixed with the aged mixture. The mixture is packed, and rapidly frozen at 20-60°C below zero. [Reference numerals] (AA) Step of parboiling vegetables; (BB) Step of washing the parboiled vegetables with cold and dehydrating; (CC) Step of roasting sauce containing fermented soybean paste, anchovy seasonings, salt, garlic and green onion; (DD) Step of mixing the dehydrate vegetables and roasted sauce; (EE) Step of packing the mixture of the dehydrate vegetables and roasted sauce and rapidly freezing; (FF) Step of storing the rapidly frozen soybean paste soup at freezing temperature

Description

[0001] The present invention relates to a method of preparing instant soup stock and a method of preparing instant soup paste,

The present invention relates to a method of manufacturing an instant frozen soy sauce which can be poured only by boiling water without boiling and can be eaten instantly, and can exhibit a deep taste, texture and color similar to a soup made by boiling directly at home, and an instant frozen soy sauce prepared thereby.

As the industry develops and the age changes, the tendency to pursue simplification of diet is increasing. This can be attributed to efforts to reduce housework hours due to double - income, an increase in the number of single - family households, and an increase in the elderly population due to an aging society.

Due to these reasons, the preference for foods that are cooked with a short time and less effort is getting easier than the food that is cooked with much time and effort. Therefore, the instant food that can be cooked in the industrial market is poured like flood It is coming out.

While Western cooking is a dry cooking method using an oven, a wet cooking method which takes the form of tang (汤) developed in Korea and oriental cooking has developed in Korea. For this reason, among the ready-to-eat foods that are overflowing in the industrial society, products such as seaweed soup, miso soup, soup soup, broiler soup, and soup soup are main products.

Miso is one of the traditional fermented foods of Korea which is based on soybean. In old ancestors where protein intake was insufficient, it serves not only as a seasoning food that gives a unique taste and aroma but also when it is consumed with rice such as lysine ) And tryptophan, which have been used as a source of major proteins.

In addition, functional materials such as antioxidative, antimutagenic, thrombolytic, thrombus aggregation inhibition, and isoflavone have been known in conventional fermented soybean paste, and doenjang has been recognized as a well-being food all over the world.

In recent years, miso soup has been developed as an instant food that can be easily boiled and mixed with water at home or outdoors, leading to popularization and globalization of miso soup.

In the past, instant miso soup consisted of blocks of powdered beans and spices powdered and dried in a freeze-dried block, and most of them were poured with only water as in ordinary food. However, there is a problem that the instant soup sold on the market lacks the texture and the deep taste that comes from the ingredients as compared with the taste of the country boiled at home.

Therefore, there is a need for a miso soup that can display the taste, texture, and color that is similar to a miso soup that is boiled and eaten at home while being poured by hot water only.

An object of the present invention is to provide a method of preparing instant frozen soy sauce which can be poured on hot water without boiling, can be instantly eaten, and can exhibit a deep taste, texture and color similar to a soup made by boiling directly at home.

It is another object of the present invention to provide an instant frozen soup prepared by the above method.

In order to accomplish the above object, the present invention provides a method for preparing instant freeze-dried soy sauce, comprising the steps of dipping vegetables in salt water having a salt concentration of 0.5 to 1.5%, washing the battered vegetables in cold water and dehydrating them, A step of frying a marinade containing salt, a step of mixing the dehydrated vegetable with the roasted marinade, and a step of packing the mixture of the dehydrated vegetable and the roasted marinade with rapid freezing at -60 to -20 ° C .

The method may further include adding 1 to 5 parts by weight of doenjang and 0.5 to 3 parts by weight of red pepper paste to 100 parts by weight of the dehydrated vegetable after the dewatering of the vegetable, and aging the mixture at 10 DEG C or less for 10 to 48 hours .

At the step of roasting the sauce, the sauce and the vegetable poached water are mixed at a weight ratio of 1: 0.2 to 1 and fried.

After mixing the dehydrated vegetable and roasted sauce, the mixture of dehydrated vegetable and roasted sauce is mixed with 1 to 5 wt% of carboxymethyl cellulose, 0.005 to 0.1 wt% of citric acid, 0.1 to 5 wt% of lecithin, And 92 to 99% by weight of purified water.

The carboxymethyl cellulose has a viscosity of 5,000-8,000 mPa..

The coating agent is formed on the surface of the mixture to a thickness of 0.3 to 3 mu m.

The vegetable is selected from the group consisting of Chinese cabbage, mullet, and spinach, and the vegetable is degreased at a temperature of 70 to 100 DEG C for 1 to 10 minutes.

Specifically, 20 to 80 parts by weight of soybean paste, 10 to 30 parts by weight of red pepper paste, 1 to 5 parts by weight of anchovy, and 1 to 5 parts by weight of anchovy are added to 100 parts by weight of dehydrated vegetables. 1 to 10 parts by weight of salt, 0.5 to 5 parts by weight of garlic and 1 to 10 parts by weight of corn.

The koji paste and doenjang are added in a weight ratio of 1: 2 to 4.

The moisture content of the dehydrated vegetable is 50 to 80%, and the moisture content of the roasted sauce is 10 to 40%.

According to another aspect of the present invention, there is provided an instant-frozen soup station according to the instant invention.

The instant instant frozen miso soup can be poured in only a short time by pouring hot water without boiling, so that it can be easily and fast-paced so that consumers can easily reach the consumers, thereby increasing the consumption of traditional soup men and women.

In addition, the instant frozen miso soup of the present invention can be stored for a long period of time, and can exhibit a deep taste, texture and color similar to a soup boiled at home.

Fig. 1 is a photograph of a soup prepared according to Examples and Comparative Examples, in which hot water was poured and left for 3 minutes.
2 is a flow chart illustrating a method of manufacturing an instant frozen soup station according to one embodiment of the present invention.

The present invention relates to a method of manufacturing an instant frozen soy sauce which can be poured only by boiling water without boiling and can be eaten instantly, and can exhibit a deep taste, texture and color similar to a soup made by boiling directly at home, and an instant frozen soy sauce prepared thereby.

Hereinafter, the present invention will be described in detail.

The instant freeze-dried soy sauce of the present invention is stored in a frozen state. When hot water is poured, the vegetable is thawed and the vegetable and the sauce are mixed with each other, so that the soy sauce having the deep taste and texture similar to the soybean soup boiled at home can be consumed.

The instant instant frozen miso soup of the present invention includes a first step of baking vegetables with salt water, a second step of dehydrating the dehydrated vegetables after they are washed in cold water, a third step of roasting the sauce containing the miso, anchovy and salt, A fourth step of mixing the sauteed vegetables with the roasted sauce, and a fifth step of paving and cooling the mixture of the dehydrated vegetable and roasted sauce.

The method may further include a step of adding miso and kochujang to the dehydrated vegetable after the second step and aging the mixture, and a step of coating the mixture of dehydrated vegetable and roasted marinade with the coating agent after the fourth step have.

First, in the first step, the frozen miso soup is thawed and the vegetables are washed with salt water having a salt concentration of 0.5 to 1.5% and a temperature of 70 to 100 ° C for 1 to 10 minutes so as to exhibit excellent appearance, color and texture at the time of ingestion Hit.

When the concentration of the brine is less than the lower limit, the color of the vegetable may be discolored after thawing. If the concentration is above the lower limit, the color, texture and taste of the vegetables are lowered. When the water is added to the marinade, And the taste of miso soup can be lowered.

If the time is less than the lower limit value, the vegetable is not softened and the taste of the sauce does not match, resulting in a deterioration of the texture and the coloring of the vegetables after thawing. If the time exceeds the upper limit, Can be degraded.

The vegetable may be a conventional vegetable which can be used as a miso soup, but may be selected from the group consisting of Chinese cabbage, mulberry, and spinach.

Next, the battered vegetables are washed in cold water to increase the texture of the vegetables and dehydrate the vegetables so that the water content of the vegetables is 50 to 80%, preferably 55 to 70%.

When the water content of the dehydrated vegetables is less than the lower limit, it may be difficult for the vegetables to be restored to their original state after thawing. If the moisture content is higher than the upper limit value, the storage period of the refrigerated miso soup may be shortened.

In addition, the miso soup of the present invention is prepared by mixing the dehydrated vegetable and the roasted sauce, and then pouring it without pouring the product, and then pouring hot water only without pouring the sauce. It can be difficult to bet. Therefore, in a short time, the seasoning can permeate into the vegetable and add the soybean paste and the kochujang to the dehydrated vegetable in order to obtain a deep taste similar to the soup boiled in the house. Aged for a while to advance to vegetables.

1 to 5 parts by weight of doenjang and 0.5 to 3 parts by weight of kochujang are added to 100 parts by weight of dehydrated vegetables. Preferably, the mixture is added at a weight ratio of 1: 2 to 4. When the content of the soybean paste and the kochujang is lower than the lower limit, the flavor of the miso soup is not strong, and the flavor of the miso soup may be deteriorated. If the content is above the upper limit value, The taste may be deteriorated.

If the content of the soybean paste is less than 2 parts by weight based on the soybean paste, the taste of the soybean paste may be strong. If the soybean paste is more than 4 parts by weight, the flavor of the soybean paste may deteriorate.

On the other hand, roasted marinades to be mixed with dehydrated vegetables are produced separately. If the sauce is mixed with the vegetable immediately without frying, the sauce is not well absorbed in the vegetable, and the sauce can be found in the sauce.

The roasted sauce is roasted at 80 to 120 ° C for 1 to 10 minutes so as to have a moisture content of 10 to 40%, preferably 20 to 35%, of miso, kochujang, anchovies, salt, garlic and welsh.

More preferably, the sauce is mixed with the vegetable water obtained in the first step at a weight ratio of 1: 0.2 to 1, preferably 1: 0.5, and roasted to have a water content of 10 to 40%.

If the moisture content of the roasted marinade is lower than the lower limit, the seasoning may not penetrate into the vegetable. If the moisture content exceeds the upper limit, the preservation period may be shortened.

Preferably, the sauce seasoning comprises 20 to 80 parts by weight of soybean paste, 10 to 30 parts by weight of soybean paste, 1 to 5 parts by weight of anchovy, 1 to 10 parts by weight of salt, 0.5 to 5 parts by weight of garlic, 1 to 10 parts by weight.

If the content of the soybean paste is less than 2 parts by weight based on the weight of the red pepper paste, the taste of the red pepper paste may be strong. If the content of the soybean paste is more than 4 parts by weight The taste of miso soup may be deteriorated.

Next, the dehydrated vegetable and the roasted sauce are mixed at a weight ratio of 1: 0.3 to 1.5. When the roasted sauce is mixed with less than 0.3 weight ratio based on the dehydrated vegetable, the taste of the miso soup does not permeate into vegetables, If the roasted sauce is mixed at a ratio of more than 1.5 wt%, the flavor of the sauce may be strong, which may deteriorate the flavor of miso soup.

As described above, the mixture of the vegetable and the roasted marinade may be coated with a coating agent to maintain a deep taste, texture, color and the like even after storage for a long period of time.

The coating agent is prepared from 1 to 5% by weight of carboxymethylcellulose, 0.005 to 0.1% by weight of citric acid, 0.1 to 5% by weight of lecithin and 92 to 99% by weight of purified water. In this case, it is preferable to use carboxymethyl cellulose having a viscosity of 5,000 to 8,000 mPa · s in order to prevent excellent spraying power of the coating agent and breakage of the coating film.

The thickness of the coating agent applied to the mixture is 0.3 to 3 占 퐉, preferably 0.5 to 1.5 占 퐉. When the thickness of the coating is less than the lower limit, deep taste, texture, color and the like may be deteriorated after long-term storage of the miso soup. If the coating thickness exceeds the upper limit, the vegetable is not restored to its original state even if hot water is poured, The thick coating film formed on the spice not only does not penetrate the vegetable but also the spice may not be released into water.

Next, the prepared mixture is vacuum packaged and rapidly frozen at -60 to -20 캜, preferably -40 to -30 캜 for 15 to 40 hours, and then cooled to -18 캜 or lower, preferably -30 to -18 Lt; / RTI >

The mixture is packed in a vacuum and kept frozen to prevent the mixture from coming into contact with the outside air and decaying.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Production example. Coating agent manufacturing

95.99% by weight of purified water was heated to 70 캜 while 3% by weight of carboxymethyl cellulose having a viscosity of 7,000 mPa 를 was added and stirred until the solution became clear. When the solution became clear, a coating agent was prepared by adding 0.01 wt% citric acid and 1 wt% lecithin to the effect of inhibiting microbial growth and homogenizing the coating solution.

Example 1.

The washed Chinese cabbage is soaked in salt water at 90 ° C for 1 minute, washed for 3 minutes in cold water, and dehydrated in a centrifugal dehydrator to prepare anchovy cabbage having a moisture content of 55%. On the other hand, a marine sauce equivalent to 50 parts by weight of doenjang, 15 parts by weight of red pepper paste, 1 part by weight of anchovy, 2 parts by weight of salt, 0.5 part by weight of garlic and 3 parts by weight of parch was prepared, Roasted for 5 minutes at < RTI ID = 0.0 > 0 C < / RTI > to produce a roasted marinade with a moisture content of 35%. 100 parts by weight of the dewaxed Chinese cabbage and the roasted marinade were mixed and packed in a vacuum, followed by rapid freezing at -40 ° C for 20 hours to prepare instant freeze-dried soy sauce.

Example 2.

3 parts by weight of doenjang and 1 part by weight of hot pepper paste were added to 100 parts by weight of the dehydrated vegetable, and the process of aging at 10 ° C for 15 hours was further added to prepare instant freeze-dried soy sauce.

Example 3.

The same procedure as in Example 1 was carried out except that the safflower and vegetable marrow were mixed at a weight ratio of 1: 0.5 and roasted at 100 ° C for 10 minutes to prepare a roasted marinade having a moisture content of 35% to prepare instant frozen soy sauce .

Example 4.

The instant prepared frozen soy sauce was prepared by adding the process of spraying the coating agent prepared in the above Preparation Example to the mixture of the dehydrated vegetable and the roasted marinade. At this time, the thickness of the coating film applied to the mixture is 1 占 퐉.

Example 5.

The same procedure as in Example 2 was carried out except that the safflower and vegetable soaked water were mixed at a weight ratio of 1: 0.5 and roasted at 100 ° C for 10 minutes to prepare a roasted marinade having a moisture content of 35% An instant frozen soy sauce was prepared by adding the process of spraying the coating agent prepared in the above Production Example to the mixed mixture of safflower. The thickness of the coating film applied to the mixture at this time is 0.9 mu m.

Comparative Example 1

The same procedure as in Example 1 was carried out except that the safflower was directly mixed with dehydrated Chinese cabbage without roasting to prepare instant frozen soy sauce.

Comparative Example 2

The same procedure as in Example 1 was carried out except that the safflower and dehydrated Chinese cabbage were mixed and roasted to prepare instant frozen soy sauce.

Comparative Example 3

The same procedure as in Example 1 was carried out except that when preparing a sauce, 50 parts by weight of kochujang was prepared to prepare instant frozen soy sauce.

Comparative Example 4

100 parts by weight of Chinese cabbage, 50 parts by weight of doenjang, 15 parts by weight of hot pepper paste, 1 part by weight of anchovies, 2 parts by weight of salt, 0.5 parts by weight of garlic and 3 parts by weight of parboiled fish were boiled and boiled at 110 ° C for 40 minutes to prepare miso soup .

Test Example  1. Sensory test

The soup prepared in the Examples and Comparative Examples except for Comparative Example 4 was poured with hot water at 80 ° C for 3 minutes and then tasted by a panel of 10 experts. The sensory evaluation was carried out by the 9-point scale method, The results are shown in Table 1 below.

- Color, texture, deep taste, resilience, appearance preference and comprehensive preference: 1 point = very bad, 9 points = very good.

- Odor: 1 point = very strong, 9 points = none.

division color Texture depth dynamic stability Odor Appearance Comprehensive likelihood 30 day 180
day 30 day 180
day 30 day 180
day 30 day 180
day 30 day 180
day 30 day 180
day 30 day 180
day Example 1 8.6 8.0 6.4 5.8 6.0 5.1 6.9 6.1 6.1 5.4 8.1 7.0 6.7 6.0 Example 2 8.4 7.9 6.3 5.7 7.4 6.8 7.1 6.0 6.8 5.9 8.2 7.1 7.6 7.1 Example 3 8.5 7.9 6.4 5.8 7.9 7.1 6.8 6.2 7.0 5.9 8.0 7.0 7.7 7.0 Example 4 8.2 8.0 7.5 7.4 6.1 5.9 7.0 6.8 8.1 7.7 8.1 7.8 7.1 6.9 Example 5 8.4 8.2 7.4 7.2 8.3 8.0 7.0 6.9 8.3 8.0 8.0 7.8 8.3 8.0 Comparative Example 1 8.0 7.1 6.2 5.3 5.1 3.9 6.8 6.0 5.1 3.8 7.9 6.9 4.5 3.7 Comparative Example 2 7.4 5.4 5.1 4.2 5.4 3.7 7.0 6.2 6.0 5.1 6.9 5.7 4.8 4.0 Comparative Example 3 5.1 4.0 6.3 5.7 2.9 0.3 6.9 6.0 4.4 2.8 4.2 3.0 2.1 1.4 Comparative Example 4 8.2 2.7 6.6 2.9 6.4 1.1 - - 5.9 5.3 7.9 7.0 6.7 6.0

As shown in Table 1 above, the miso soup prepared in Examples 1 to 5 of the present invention was found to be excellent in color, texture, deep taste, restorative power, odor, appearance preference and overall preference.

In particular, the coated samples of Examples 4 and 5 were superior in texture to those of the other Examples and Comparative Examples. Even when stored for 180 days or more, the deterioration of color, texture, deep taste, restorative power, odor, As compared with the other examples and the comparative examples, it was found that the miso soup can be stored as it is when stored for a long period of time.

On the other hand, it was confirmed that Comparative Example 1, which was not roasted with sauce, and Comparative Example 2, which was roasted by mixing vegetables and sauce, and Comparative Example 3, which used a large amount of red pepper paste, did not taste deeply.

Claims (15)

Dehydrating vegetables with salt water having a salt concentration of 0.5 to 1.5%;
Dewatering the washed vegetables in cold water;
Roasting seasonings containing miso, anchovy and salt;
Mixing the dehydrated vegetables and the roasted seasoning; And
And packaging the mixture of the dehydrated vegetables and roasted marinade and rapidly freezing them at -60 to -20 ° C.
The method of claim 1, wherein after the step of dehydrating the vegetables to 1 to 5 parts by weight of doenjang and 0.5 to 3 parts by weight of doenjang with respect to 100 parts by weight of the dehydrated vegetables are aged for 10 to 48 hours at 10 ℃ or less Method for producing instant frozen miso soup, characterized in that it further comprises.
The method of claim 1, wherein in the step of roasting the marinade, marinade and vegetable poached water mixed in a weight ratio of 1: 0.2 to 1 to prepare a frozen frozen miso soup.
The method of claim 1, wherein after the mixing of the dehydrated vegetables and roasted seasoning, the mixture of the dehydrated vegetables and roasted seasoning is 1 to 5% by weight of carboxymethylcellulose, 0.005 to 0.1% by weight citric acid, 0.1 to lecithin Method for producing an instant frozen miso soup further comprising the step of coating with a coating agent comprising 5% by weight and purified water from 92 to 99% by weight.
The method of claim 4, wherein the carboxymethyl cellulose has a viscosity of 5,000 to 8,000 mPa · s.
The method of claim 4, wherein the coating agent is applied to the surface of the mixture so as to form a thickness of 0.3 to 3 ㎛.
[2] The method according to claim 1, wherein the vegetable is selected from the group consisting of Chinese cabbage, mullet, and spinach.
The method according to claim 1, wherein the vegetable is heated for 1 to 10 minutes in brine at a temperature of 70 to 100 ° C.
The method according to claim 1, wherein the marinade is made of miso, kochujang, anchovy, salt, garlic, and wafers.
[Claim 10] The method according to claim 9, wherein the sauce is prepared by adding 20 to 80 parts by weight of soybean paste, 10 to 30 parts by weight of red pepper paste, 1 to 5 parts by weight of anchovy, 1 to 10 parts by weight of salt, And 1 to 10 parts by weight of corn.
11. The method of claim 2 or 10, wherein the koji paste and doenjang are added at a weight ratio of 1: 2 to 4.
[2] The method of claim 1, wherein the dehydrated vegetables and roasted marinades are mixed at a weight ratio of 1: 0.3 to 1.5.
The method of claim 1, wherein the water content of the dehydrated vegetables is 50 to 80% of the production method of instant frozen miso soup.
2. The method of claim 1, wherein the roasted seasoning sauce has a water content of 10 to 40%.
An instant frozen miso soup prepared according to the method for producing the instant frozen miso soup according to any one of claims 1 to 14.

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