KR20140147915A - Method manufacturing garnish of noodle formed by slices of boiled meat chondroichin and collagen - Google Patents

Abstract

The present invention relates to a method for manufacturing a noodle garnish formed of boiled collagen and chondroitin slices, and more specifically, to a method for manufacturing a noodle garnish formed of boiled collagen and chondroitin slices, wherein boiled slices are prepared eluting collagen and chondroitin from pork, chicken, and cow bones and pork skin, mixing the solution with various foods, followed by solidification, to make a gel, and then slicing the gel into a predetermined size; the boiled slices are dried in a sponge type through freeze-drying; and sponge type boiled slices are added as a garnish to noodles, thereby supplementing the garnish lacking in nutrients to improve the quality of protein, and increasing the digestion and absorption of the garnish to promote human health. The present invention comprises: a collagen and chondroitin gel preparing step of eluting collagen from pork, chicken, and cow bones and pork skin to make a gel; a gel melting step of heating and melting the collagen and chondroitin gel, which is obtained in the collagen and chondroitin gel preparing step, to make a liquid phase; a minor material mixing and solidifying step of mixing the melted collagen and chondroitin solution with a minor material selected from vegetables, fruits, seafood, shellfish, herbs, fruits, and kimchi, which are pulverized to maintain a moisture content of 50%, at any one ratio of 1:1, 2:1, or 5:1, based on wt%, and solidifying the mixture; a cutting step of, after the minor material mixing and solidifying step, cutting the solidified collagen and chondroitin gel to form boiled collagen and chondroitin slices; and a drying step of repeating rapid freezing and thawing of the boiled collagen and chondroitin slices, which are formed in the cutting step, to dry the slices in a sponge type.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing noodles of collagen and chondroitin,

The present invention relates to a method for manufacturing a noodle made of collagen and chondroitin, and more particularly, to a method for producing a noodle by kneading collagen and chondroitin from pig bone, chicken bone, It is made into a jelly-like shape, cut into a certain size and cut into pieces, and then dried in a sponge form by the freeze-drying method to add the sponge-shaped pieces of meat to the noodles together to make the noodles together. The present invention relates to a method for manufacturing a noodle surface formed of collagen and chondroitin curd so as to improve the health of the human body by increasing the water absorption rate.

From ancient times, noodles, along with rice and bread, have been an important axis of human dietary life, both east and west. Depending on the material, the noodles are divided into wheat noodles, rice noodles, buckwheat noodles and starch noodles. It is divided into noodles, somen noodles, and chopped noodles.

The above-mentioned noodle is a noodle that is eaten with noodles without throwing away water. The noodle is cooked in the water and is edible. The noodles are the representative noodles that we enjoy, and the noodles are boiled noodles. (Soup), making them cold noodles or warm noodles, and seasoning them with bibim noodles.

There are cold noodles (water cold noodles, wheat noodles, bibim cold noodles), bibim noodles, cold noodles, cold noodles, etc. Depending on the famous ingredients and soup water, cold noodles, Noodles, and cold noodles, which are usually added to the food to enhance the shape and color of the food and to add flavor to the food.

Especially, in the case of Bibim cold noodle, beef enters the inside of the house, and the shogunate enters the famous noodle house. The mixed cold noodle literally includes beef and shrimp, but depending on the region, squid, There are a variety of famous dishes such as pork meat, beef meat, chicken meat, and ball.

Various types of noodles are mentioned in various types of noodles mentioned above. But beef legumes contain simple taste and saturated fat of beef, pork has not only simple taste and saturation but also chicken, There is a problem that you can only enjoy the taste of simple meat even if you use the fish sashimi well, and you can not supply the necessary nutrients to the human body by itself.

The present invention elucidates collagen and chondroitin from pig bone, chicken bone, bone bone, and pig skin to supply common nutritional problems and the nutrients necessary for the human body, and provides various kinds of nutrients and foods having various flavors to the collagen and chondroitin solution Mixing and solidifying the mixture into a mucilage form, cutting the mixture into a predetermined size, and then drying the frozen dough by repeating the freeze-thawing and thawing methods to form a sponge, and adding the sponge-like collagen and chondroitin Collagen and chondroitin cured noodles supplemented with a variety of flavors and edible noodles with good texture and texture.

The present invention provides collagen and chondroitin cured by noodles, thereby enhancing the quality of protein by supplementing insufficient nutrients of noodles and enhancing the digestion and absorption rate, thereby contributing to the improvement of the health of the human body. The present invention has been made in view of the above circumstances, and it is a technical object of the present invention to provide a simple taste of collagen and chondroitin,

The present invention relates to a process for producing collagen and chondroitin jelly which are prepared in the form of jelly by extracting collagen from pig bone, chicken bone, beef bone and pig skin, and a process for producing collagen and chondroitin jelly which are obtained by heating the collagen and chondroitin jelly obtained by the above- Wherein the molten collagen and the chondroitin solution are mixed at a ratio of 1: 1 by weight based on the weight% of the pulverized vegetables, fruits, shellfish, crustaceans, herbs, fruits, and salted fishes which maintain a moisture content of 50% 1 or 2: 1 or 5: 1, and then solidifying the mixture and solidification of the materials, and after the mixing and solidification of the materials, solidifying the collagen and chondroitin mushroom to form collagen and chondroitin sheath And the collagen and chondroitin sheath formed by the cutting process are repeatedly subjected to rapid freezing and thawing, Followed by drying in the form of paper.

In another embodiment of the present invention, the manufacturing process of the collagen and chondroitin jelly comprises a pretreatment step of thoroughly washing chicken broiler, pig skin, pig bone and bone meal, freezing and pulverizing the broth to about 5-6 cm, And water at a ratio of 5: 1: 30 wt%, heating the mixture at 100 DEG C, mixing the pretreated pig bone, chicken hair and water in a ratio of 5: 1: 30 wt% A second heating step of extracting chicken legs and separating flesh and bone, and a chicken hair treatment step, mixing the pretreated pig skin and water at a ratio of 1: 3 weight%, heating the mixture at 100 ° C for 2 hours, And the pig bone and the water from which the chicken feet have been removed by the chicken broth treatment step are mixed with the pig bone, the beef bone and the water in the first heating step, and the mixture is heated at 100 ° C for 24 hours to remove collagen A collagen elution step of eluting said collagen- Removing collagen elution step (107), removing solids and cooling to 5-10 ° C to remove the fat present on the upper side to obtain a collagen solution; and removing the collagen solution and chicken fat and fat removed A third heating step of heating the mixture at a ratio of 6: 1: 1 by weight and heating at 100 DEG C for 30 minutes; a pulverizing and filtering step of pulverizing and filtering the solid material after the third heating step; A fourth heating step of heating the collagen solution at 80 to 90 DEG C for about 1 hour after the pulverization and the filtration step; and a fourth heating step of heating the collagen solution at 80 to 90 DEG C for about 1 hour, And a cooling step of cooling the reaction mixture.

The present invention relates to a method for preparing a meat product by eluting collagen and chondroitin from pig bone, chicken bone, molasses, and pig skin, mixing and coagulating various foods into the solution, It forms a sponge-shaped collagen and chondroitin curd, which is added to the noodles together with the name, so that it can supplement the insufficient nutrients and improve the quality of the protein, thereby improving the digestion and absorption rate. However, it is effective to make the simple taste of each famous person be expressed in various tastes by the name of collagen and chondroitin sheath.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a process for manufacturing a noodle surface formed by collagen and chondroitin curing according to the present invention. FIG.
Fig. 2 is a flow chart of the manufacturing process of collagen sponge in the process of manufacturing a noodle surface formed by collagen and chondroitin sheathing according to the present invention.

Hereinafter, a method for manufacturing a noodle surface formed by collagen and chondroitin curing according to the present invention will be described in detail with reference to FIGS. 1 and 2.

First, collagen and chondroitin mentioned in the present invention will be described as follows.

Collagen and chondroitin are a kind of proteins produced by amino acids in our body. They are distributed in all human body such as human skin, articular cartilage, ligament, tendon, blood vessel, hair, As a very important ingredient, collagen contains chondroitin, and it has excellent effect on joint cartilage and skin beauty, and it is abundant in chicken hair, pig bone, pig skin and so on.

The human body is over 20 years old, collagen synthesis ability in the body is reduced, and when it reaches 40 years old, it falls to 50%, and the metabolism is weakened. In the medical world, most of the proteins that are the source of human beauty are collagen, It is more effective.

In addition, collagen is known to help not only skin beauty but also resistance and immunity. In particular, it constitutes 70% of the dermis of the lower epidermis in the body and constitutes 50% of the cartilage as the main component of the cornea or conjunctiva, Eighty percent of bone organisms are known as collagen.

Collagen plays a very important role in human body, and it is an indispensable element in the human body. It is a food that matches with other foods even if it is mixed and processed with some foods.

FIG. 1 is a flow chart of a process for manufacturing a noodle surface of a noodle formed by collagen and chondroitin sheathing according to the present invention, wherein a collagen and a chondroitin jelly are first prepared by dissolving collagen from pig bone, chicken bone, 100).

FIG. 2 is a detailed flowchart of the process 100 for manufacturing the collagen and chondroitin jelly. FIG. 2 is a flow chart showing a detailed procedure of the process 100 for manufacturing the collagen and chondroitin jelly. ), A first heating step (102) of mixing the pig bone with molasses and water at a ratio of 5: 1: 30 weight% and heating at 100 ° C after the pretreatment step (101) A second heating step (103) in which chicken meat and water are mixed at a ratio of 5: 1: 30% by weight and heated at 100 ° C, and the pig skin and water are mixed at a ratio of 1: 3 weight% And heating the pig's shell-finishing step 104, respectively.

The reason why the molasses is added in the first heating step 102 is to mix the pig bone and the molybdenum in a ratio of 5: 1 by weight, The taste was the best.

It is effective to add commonly used garlic, ginger, herbs and herbal medicines together to heat the pork bones, pork bones and pork bark to remove the odor specific to meat.

After the second heating step (103) is completed, chicken meat processing step (105) for extracting chicken meat and separating flesh and bone is carried out for 2 hours, and at the same time, when the porcine husk cooking step (104) The pig skin fat removal step (106) to remove the fat attached to the inner surface is carried out to prepare the chicken flesh and the pig skin, respectively.

Meanwhile, according to the chicken brood treatment step 105, the pig bone and water from which chicken broth has been removed are mixed with swine bone, molasses, and water in the first heating step 102 and heated at 100 ° C for 24 hours to remove collagen After the collagen elution step 107 for eluting is performed, a collagen solution extraction step 108 for removing solid matters such as pig bone and molar bone is performed through a screwdriver, and the solution is cooled to 5 to 10 ° C, A fat removal step 109 is performed to remove the collagen solution 110 (110).

The collagen and chondroitin components are almost eluted even if they are not heated for 24 hours in the collagen elution step 107, but since they are intended to be concentrated in this case, it is preferable to heat them for 24 hours.

Then, the collagen solution is added to the collagen solution obtained in the step 110, the hen meat obtained in the hen meat processing step 105, and the pig skin removed in the pig skin fat removing step 106, (1): 1: 1 weight ratio, heating at 100 DEG C for 30 minutes, and then pulverizing the mixture using a blender, filtering through a sieve, and filtering to remove solids ).

The reason for mixing chicken broth with pork husks in concentrated collagen solution is that the cellulosic tissues of broiler chickens and pig husks containing collagen components that are not well soluble in breaking water are rapidly dissolved in collagen solution Dissolve and bind to the collagen solution to obtain a collagen solution having high elasticity with high quality and high density. The mixing ratio of the collagen solution to the chicken flesh and the pig skin is arbitrarily adjustable, but is mixed in a ratio of 6: 1: 1 by weight The collagen content and several stages of experimentation showed the best taste.

The collagen solution from which the solids have been removed by the pulverization and filtration step 112 is heated at 80 to 90 ° C for about 1 hour to carry out a fourth heating step 113 for concentration, By performing step 114, a gel-like collagen silk having a high elasticity and a high density is obtained (115).

The process for producing a collagen and chondroitin jelly, which comprises heating the collagen and chondroitin jelly obtained through the process 100, and performing a melting process 200, wherein the melted collagen and the chondroitin jelly have a moisture content of 50% Among the various ingredients selected from fruits, shellfishes, crustaceans, herbs, fruits and salted fishes in various ratios depending on the salinity, sugar content and flavor of the food such as 1: 1 or 2: 1 or 5: (300) which is a method of mixing and coagulating a material to be solidified by selecting any one of them, thereby supplementing various nutrients and providing various flavors.

When the above-mentioned material is any one of vegetables, herbs and fruits, it is pitted to a small amount of water and then pressed to reduce the moisture content to about 50%, and then finely chopped. And the mixture is crushed and added as a mixer.

In the case of the fish meal or crustacean, if the fish meal is crustacean or shellfish, the water content is reduced to 50% by drying, and in case of salted fish, the water is filtered by adding a crusher as a mixer, do.

In this case, one or more of the above ingredients may be added in a weight ratio of 1: 1 or 2: 1 or 5: 1, such as vegetables, fruits, shellfishes, crustaceans, herbs, fruits and salted fishes. It is advantageous to make it.

A cutting process 400 for cutting collagen and chondroitin jelly mixed with the raw materials when the material mixing and solidification process 300 is completed is cut to a predetermined size of 2 to 6 cm so as to be suitable for use in a sake, .

If the drying process (500) of rapidly freezing the collagen and chondroitin curd made in the execution of the cutting process (400) to below -20 ° C and then defrosting it twice or three times is performed, the collagen and chondroitin Chondroitin kelp produces a dried sponge-like collagen and chondroitin kelp.

The sponge-type collagen and chondroitin sheath formed through the drying process 500 may be put up to the sake of the noodles or put in the middle of boiling water (cold or soft noodles), bibim noodle (bibim cold noodle or bibim noodle) If you eat it, you will be able to take collagen and chondroitin kelp which has diverse flavor and chewy texture and is supplemented with various nutrients.

In addition, the sponge type collagen and chondroitin sheath formed through the drying step (500) may be precipitated in warm broth, and then pressed to remove moisture, and then the collagen and chondroitin sheath may be edible only in a sauce.

As described above, the noodles of the noodles formed by collagen and chondroitinic kelp of the present invention can improve the health of the human body by increasing the digestion and absorption rate by improving the protein quality by supplementing the insufficient nutrients when the noodles are edible, The simple taste of the famous people can be expressed in various flavors by collagen and chondroitin.

Further, a small amount of gluten may be added to the above food in order to corrode the texture of the mixed food.

Claims (2)

A process 100 for manufacturing a collagen and a chondroitin jelly which are made into a jelly-like form by eluting collagen from a pig bone, a chicken bone, a molar bone,
A mucin melting process 200 in which the collagen and chondroitin jelly obtained through the process 100 of producing collagen and chondroitin jelly are melted by heating to make a liquid,
The molten collagen and chondroitin solution may comprise 1: 1 or 2: 1, preferably 1: 1, alternatively 1: 1, alternatively 1: 1, alternatively 1: 5: 1, and then solidifying the mixed material and coagulating process 300,
A cutting step (400) of cutting the solidified collagen and chondroitin jelly to form collagen and chondroitin kelp after the material mixture and solidification process (300)
And a drying step (500) of drying the collagen and chondroitin sheath formed by the cutting process (400) by repeating rapid freezing and thawing to form a sponge, and then drying (500) the collagen and chondroitin sheath formed by the cutting process (400). The process according to claim 1, wherein the collagen and chondroitin jelly (100)
A pretreatment step (101) of thoroughly washing chicken legs, pork bones, pig bones and molasses, freezing them and pulverizing them to about 5 to 6 cm,
A first heating step (102) of mixing the pretreated pig bone with molasses and water in a ratio of 5: 1: 30 weight% and heating at 100 ° C,
A second heating step 103 for mixing the pretreated pig bone with a chicken hair and water at a ratio of 5: 1: 30 wt% and heating at 100 ° C, then extracting chicken broth to separate flesh and bone, and a chicken hair treatment step 105 )Wow,
A pork skin ripening step 104 and a fat removal step 106 for mixing the pretreated pig skin and water at a ratio of 1: 3 weight%, heating the mixture at 100 DEG C for 2 hours, and then removing fat;
The pig bone and the water from which chicken broth has been removed by the chicken brood treatment step (105) are mixed with pig bone, molasses and water in the first heating step (102) and heated at 100 ° C for 24 hours to elute the collagen (107)
(108) (109) (110) of removing the solids and removing the fat present on the upper side by cooling to 5 to 10 ° C after the collagen elution step (107)
A third heating step (111) of mixing the obtained collagen solution with chicken bark and fat-removed pork bark in a ratio of 6: 1: 1 wt% and heating at 100 ° C for 30 minutes,
After the third heating step (111), a pulverization and filtration step (112) of pulverizing and filtering to remove solids,
A fourth heating step 113 in which the collagen solution is heated and concentrated by heating at 80 to 90 ° C for about 1 hour after the pulverization and filtration step 112,
And a cooling step (114) of obtaining a high-density gel-type collagen husk having a high elasticity to be cooled at room temperature after the fourth heating step (113). The method for manufacturing a noodle surface of a noodle formed by collagen and chondroitin- .

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