KR20170052876A - Instant nooodle prepared from blackmouth angler steamed dish and process for preparing the same - Google Patents

Abstract

More particularly, the present invention relates to a method for preparing a safflower sauce having both nutrition and palatability including a white fish protein and a soup of a unique sauce, and a method for producing the sauce. The present invention relates to a health food containing a variety of nutrients, a nutritional value, a soup of a unique sauce to satisfy consumer's various needs, and a unique health food having a unique texture and flavor different from the conventional ramen It provides the effect of being able to enjoy ramen noodles and so on.

Description

[0001] The present invention relates to an instant noodle prepared from blackmouth angler steamed dish and process for preparing same,

More particularly, the present invention relates to a method for preparing a safflower sauce having both nutrition and palatability including a white fish protein and a soup of a unique sauce, and a method for producing the sauce.

Recently, due to the development of industrial technology and development of various food materials, the eating habits have been improved all the time. Accordingly, cooking techniques including various unique materials matching the emotions and functionalities are continuously being developed.

Generally, ramen is manufactured by adding wheat flour as a main ingredient and adding water and a surface improving agent such as starch which improves elasticity and viscosity, and is prepared so that instant cooking can be performed in a short time by adding seasoning in advance or separately.

These noodles are cheap, and they have excellent features in simplicity of cooking, preservation, economicality and popularity. Therefore, various products and cooking methods have been developed along with changes in eating patterns of modern society, and they are widely spread to consumers, .

Since the consumption of ramen varies from children to the elderly, ramen is often used as a substitute for their meals. Therefore, studies on ramen have been conducted in consideration of health and nutritional aspects of ramen.

Korean Patent Laid-open Publication No. 10-2003-0015326 discloses a conventional technology that combines a health concept with ramen, a ramen using chitosan, Korean Patent Laid-Open No. 10-2001-0088749 discloses a ramen using herb medicine, 10-2001-0007978 discloses a ramen added with mulberry leaf, Korean Patent Laid-open Publication No. 10-2001-0089961 discloses a ramen using a bank, and Korean Patent Publication No. 10-1999-0037797 discloses a ramen using mugwort , And many other techniques using sesame, ginseng, seaweed, cereal, etc. are also known.

Meanwhile, the conventional ram noodle soup is prepared in the form of powder and liquid. In the case of powder form, a ram noodle is added to a separate cooking water by adding powdered ram noodle soup. In case of liquid noodle, And the ram noodles were cooked. However, in such a case, it is easy to carry and handle, but since cooking water is separately added at the time of cooking, there is a problem that the taste varies according to the person who cooks.

Accordingly, the present invention provides a new concept of ramen considering taste and nutritional aspects.

Registration No. 10-0769476 (October 17, 2007) Registration No. 10-0901651 (Jun. 1, 2009)

As a result of intensive research to develop a product having excellent taste and nutritional value and functionality, the inventor of the present invention has found that ram noodles, which are manufactured using ramie as a main ingredient, To provide excellent palatability, and have accomplished the present invention.

Therefore,

Cotton, including white agar fish; And

30 to 40 parts by weight of red pepper powder, 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of perilla powder, 7 to 12 parts by weight of chopped garlic, 5 to 7 parts by weight of purified water, 3 to 7 parts by weight of chopped green onion, And 3 to 7 parts by weight of a seasoning solution, 3 to 5 parts by weight of acetic acid starch, 2 to 4 parts by weight of sugar and 1 to 2 parts by weight of a salt of sun dried salt.

According to the present invention, it is possible to provide a health food with a distinctive texture and flavor that is different from conventional ramen, as well as a variety of nutrients including nutrients, rich in nutritional value, To provide the effect of being able to enjoy ramen noodles.

The present invention, in one aspect,

Cotton, including white agar fish; And

30 to 40 parts by weight of red pepper powder, 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of perilla powder, 7 to 12 parts by weight of chopped garlic, 5 to 7 parts by weight of purified water, 3 to 7 parts by weight of chopped green onion, 3 to 7 parts by weight of seasoning, 3 to 5 parts by weight of acetic acid starch, 2 to 4 parts by weight of sugar, and 1 to 2 parts by weight of salt of sunflower.

Hereinafter, the present invention will be described more specifically.

In the present invention, the agar containing the main component of cotton is a low-fat, high-protein food, which succumbs to liver and stomach (also called daicho) and is chewy, and refreshing taste refreshes the mouth of gourmet. Agu is a comprehensive nutrient that has all the nutrients of the sea. Overall, it is rich in vitamin A. Vitamin A is a nutrient that helps children develop, resist, and help the health of the eyes. It also has excellent efficacy in skin care. Especially, the liver of Agu is nutritious enough to be compared with one of the three delicacies of the world.

However, although the above-mentioned advantages are present, the above-mentioned uterus usually has a problem in that the uterus can not be easily contacted at other times except for the meal time because the utensil is cooked or steamed.

The present invention has been made as a result of attempting to make the abundant nutrients of such a cucumber very easy to use by general consumers.

According to the present invention, the surface included in the agar-shaved ramen includes 40-60 parts by weight of white agar fish and a mixture of starch, starch, wheat flour, rice flour, glutinous rice flour, soybean meal 40 to 60 parts by weight of one or more cotton material components selected from the group consisting of wheat flour, groundnut powder, peanut flour, cheese, powder collagen, agar, wheat, and corn flour.

The compounding ratio of the fish and the cotton material can balance the protein and the carbohydrate to provide a balanced nutrient to the consumer.

Of course, it is possible to appropriately formulate a plant carbohydrate or protein source such as barley, sorghum, soybean, buckwheat, crude oil, sunflower seed, walnut, pine nut, bank, pumpkin seed, chestnut, almond, coconut, oatmeal, Of the nutrients can be doubled.

Preferably, the starch is included and may be used without limitation, for example, acetic acid starch, modified starch or gelatinized starch.

As a trace component that can be added in the production of cotton, it is possible to selectively use ingredients commonly used in the production of noodles such as salted salt, polymerized phosphate, binder, emulsifier, noodle-added alkalizing agent, egg yolk, vitamin B2 and seasoning.

On the other hand, the seasoning soup of the present invention contains 30 to 40 parts by weight of red pepper powder, 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of perilla powder, 7 to 12 parts by weight of chopped garlic, 5 to 7 parts by weight of purified water 3 to 7 parts by weight of chopped waves, 3 to 7 parts by weight of fermented seasoning liquid of by-product, 3 to 5 parts by weight of acetic acid starch, 2 to 4 parts by weight of sugar, and 1 to 2 parts by weight of sun salt.

The seasoning soup can be used by lyophilizing and drying the appropriately treated material, or it can be used as a liquid form by extracting juice, and can be used as a solid granule form. Spice soup may be preferably in the form of a powder, especially in the case of a distribution, by freezing, vacuum and freeze-drying.

It is preferable that the by-product by-products are fermented for a long period of time of one year or more by adding a suitable amount of salt to a container such as a jar or the like. The fermented seasoning solution of this by-product can provide a deep flavor to the ramen noodles.

The spice soup may use a small amount of additional seasoning, and the seasoning may include sugar, fruit juice, lemongrass, chili, pectin, phosphoric acid; Soy sauce, salt, honey, fructose, oligosaccharides, black pepper powder, soy sauce, potassium sorbate, xylose, L-sodium glutamate, perilla oil, soybean oil, , Potassium sorbate, D-xylose, green pepper, pectinase, cellulase, glucose, chicory fiber, citric acid, vitamin C, lactose, natural or synthetic sweeteners.

It is preferable that the egg yolk according to the present invention further comprises a vegetable soup.

The vegetable soup may include vegetables or vegetables, fruit, poultry, meat, fish, seafood, dried mushrooms or processed foods suitably treated.

The vegetables or vegetables include, but are not limited to, buttercups, yellow radishes, cabbages, cabbages, leaf molds, lotus root, cucumber, red bell peppers, green peppers, carrots, leeks, kimchi, gourd herbs, windbreaks, onions, At least one material selected from the group consisting of mulberry leaves, mulberry leaves, mulberry leaves, sesame leaves, crab sprouts, crab stands, edible herbs, bean sprouts, bamboo shoots, bamboo shoots extracts, Treated or extracted may be used.

The fruits are fruits, chestnuts, citron, plums, citrus, pine nut, jujube, raisins, sunflower seeds, apples, mangoes, melons, oranges, tangerines, bananas, grapes, strawberries, pineapples, cherries, plums, Selected from the group consisting of tomatoes, kiwi, melon, coriander, pear, coconut, peach, palm tree, papaya, apricot, lime, pomegranate, quince, fig, corn oil, guava bar, cherry, persimmon, One or more materials may be treated or extracted according to a conventional method.

The poultry may include chickens, ducks, turkeys, geese or by-products thereof.

The meat may include pork, beef, or by-products thereof.

Examples of the processed foods include crab meat.

The above-mentioned seafood can be used as a main material such as sea cucumber, clam, octopus, abalone, fish cake, seaweed, kelp, shrimp and sea squirt.

Such vegetable soup can be used after being freeze-dried, vacuum-dried and lyophilized.

Very simply, it may be desirable to use a bean sprout soup boiled in boiling water for 3-5 minutes to provide a cooler feel.

Next, the preparation process of the egg yolk according to the present invention will be briefly described as follows: 40 to 60 parts by weight of white fish of Agu and starch, starch, wheat flour, rice flour, glutinous rice flour, soybean meal, perilla seed powder, peanut flour, 40 to 60 parts by weight of one or more ingredients selected from the group consisting of collagen, agar, and corn flour are mixed in a mixer, and the mixture is mixed with 20-30% of the total solid content and mixed thoroughly for about 20 minutes.

Then, the mixture is kneaded and extruded to form a surface zone, and the ramen is prepared in a desired form such as a packed ramen, a cup ramen, etc. through a steaming and a hot-watering process.

In the production step, the surface forming step, the vat-growing step and the water-blotting step are the same as those commonly used in the production of ramen, so that a detailed description thereof will be omitted.

Spice soup can be prepared by mixing individually and appropriately processed red pepper powder, potato starch, perilla powder, chopped garlic, chopped green onion, fermented seaweed by-products, acetic acid starch, sugar and sun salt, And then added with purified water to give a liquid.

If necessary, vegetable soup can be added to increase the texture, and it can be manufactured and packed to suit the desired effect among various materials.

As described above, the egg yolk according to the present invention contains abundant nutrients, fiber, and protein, and thus has high nutritive value and low calorie, so that it can be tasted without special consumer limitation.

< Example >

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only intended to further illustrate the present invention and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention.

Example  1 to 4: Aggi-steam  Manufacture of packaged ramen

Agar fish flesh and cotton material components were mixed as shown in the following Table 1, followed by adding a small amount of seasoning, salt and emulsifier, adding water to make the water content 20%, kneading the kneaded product with a plurality of rollers After forming the wave-shaped surface area using the machine, the steamed rice flour was completed through the steaming, hot water and deoiling processes sequentially.

Example 1 Example 2 Example 3 Example 4 Aguil 4 Kg 5 Kg 5.5 Kg 6 Kg Starch 3 Kg 2.5 Kg 1 Kg 2 Kg  Chopped rice flour 2 Kg 2.5 Kg 1 Kg 2 Kg Wheat flour 1 Kg - 2.5 K -

Next, the seasoning soup was prepared by mixing the pretreated materials as shown in Table 2 below.

Example 1a Example 2a Example 3a Example 4a chili powder 300 g 300 g 350 g 400 g Potato starch 200 g 100 g 150 g 150 g  Duck powder 190 g 200 g 150 g 100 g  chopped garlic 70 g 90 g 100 g 120 g  Purified water 70 g 60 g 65 g 50 g Chopped wave 30 g 35 g 50 g 70 g Agar fermentation broth 30 g 35 g 50 g 50 g Acetic acid starch 50 g 35 g 40 g 30 g Sugar 40 g 25 g 30 g 20 g Sun salt 20 g 20 g 15 g 10 g

In addition, boiled soup was used as vegetable soup.

Example  5: Aggi-steam  Manufacture of Seafood Ramen

A ram noodle was prepared in the same manner as in Example 1 except that 10 parts by weight of dried sea tangle, 25 parts by weight of dry mussel, 15 parts by weight of barnyard millet, 30 parts by weight of lyophilized onion, 10 parts by weight of beef jerky powder, and 10 parts by weight of freeze-dried rape leaves were packed to prepare packaged seafood noodles.

Example  6: Aggi-steam  Manufacture of seafood noodles

The flakes of Example 1 and the seasoning soup of Example 1a were used, and as the vegetable soup, 10 parts by weight of dried sea tangle, 15 parts by weight of dried shrimp, 20 parts by weight of dried sea mussel sashimi, 15 parts by weight of barnyard millet, 20 parts by weight of lyophilized onion, 10 parts by weight of beef jerky powder, and 10 parts by weight of lyophilized scalloped leaves were packed to prepare an agaric seafood noodle dish.

Test Example  1: Sensory evaluation

The prepared ram noodles and the comparative products according to Examples 1 to 4 of the present invention (products of Company N) were cooked. For convenience, the surface and soup were mixed and cooked in the order of the same number of examples.

The questionnaire survey was conducted on 40 participants in the evaluation group, and the texture, flavor, richness, and overall preference of the respondents were scored using the five-point comparison method, and the results were averaged and shown in Table 3.

Example 1 Example 2 Example 3 Example 4 Comparative Example Texture 3.61 ± 1.20 3.65 ± 1.25 4.41 ± 1.12 4.25 + 1.42 3.20 ± 1.43 zest 2.53 + - 0.83 4.35 ± 1.28 4.35 ± 0.83 4.26 ± 1.22 3.30 ± 1.22 Richness 4.06 ± 1.03 4.42 ± 0.91 4.23 + - 0.85 3.96 ± 1.31 3.56 ± 1.20 Overall likelihood 4.13 ± 0.91 4.32 ± 0.51 4.42 ± 0.62 4.30 0.70 3.35 0.93

As a result, the product of Example 3 was excellent in texture, richness and taste, and the products of the Examples showed significantly superior results to those of the Comparative Examples.

From the results of Table 3, it can be seen that the products of the examples of the present invention are superior to the conventional general ramen regardless of ages.

As described above, according to the present invention, various development directions for the production of functional ramen have been suggested. Accordingly, it is possible to provide an opportunity for the interest and role of the persons concerned in the manufacturing industry to occur, thereby leading to job creation and well- Business. Social and cultural issues related to health continue to be present in the media and the like in the present and the future. Therefore, many functional foods such as the present invention have been developed and suggested directions for solving various social problems.

Claims (5)

Cotton, including white agar fish; And
30 to 40 parts by weight of red pepper powder, 10 to 20 parts by weight of potato starch, 10 to 20 parts by weight of perilla powder, 7 to 12 parts by weight of chopped garlic, 5 to 7 parts by weight of purified water, And 3 to 7 parts by weight of fermented seasoning solution, 3 to 5 parts by weight of acetic acid starch, 2 to 4 parts by weight of sugar, and 1 to 2 parts by weight of salt of sunflower. The method according to claim 1,
The surface is prepared by mixing 40 to 60 parts by weight of white fish of Agari based on the total weight of the cotton raw material,
40 to 60 parts by weight of one or more ingredients selected from the group consisting of starch, starch, wheat flour, rice flour, glutinous rice flour, soybean meal, perilla powder, peanut flour, cheese, powder collagen, agar, &Lt; RTI ID = 0.0 &gt; 1. &Lt; / RTI &gt; The method according to claim 1,
Wherein the by-product is a mixture of Agu, Agu, or a mixture thereof. The method according to claim 1,
Wherein the seasoned soup is powdered by freezing, vacuum and freeze-drying. The method according to claim 1,
Further comprising vegetable, vegetable, fruit, poultry, meat, fish, seafood, or vegetable soup treated with dried mushrooms.