KR20170098578A - Ingredient compositions for manufacturing instant dried-pollack seaweed soup and manufacturing methods of dried-pollack seaweed soup using the same - Google Patents

Abstract

The present invention relates to a safflower seaweed soup station, which comprises a food ingredient composition for a safflower seaweed soup, which contains safflower safflower cut at a weight ratio the same as that of dried seaweed sauce, and a method for producing safflower sauce station using the safflower safflower sauce, It is possible to eliminate the smell of fishy smell, and it is possible to easily boil the instant seaweed seaweed soup anywhere and any place like ramen noodles.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a food ingredient composition for an instant-stewed seaweed soup, and a method for producing the seaweed soup using the same. ≪ Desc / Clms Page number 1 >

The present invention relates to a seaweed soup station, and more particularly, to a food ingredient composition for an instant seaweed soup station, which can be instantly boiled and eaten as a ramen noodle, and a method for preparing the sauteed soup station.

Seaweed soup is one of the traditional Korean foods that are widely used not only on birthdays and postpartum cooking but also in everyday life.

However, in order to boil the seaweed soup station, it is usually called the process of calling the dried seaweed for about 1 hour, washing the seaweed for 2 ~ 3 times to remove the water, and the seaweed removed from the seaweed soaked in sesame oil or perilla It is necessary to pour an appropriate amount of water (rice soot) into roasted seaweed, and to boil seaweed soup to boil for 20 ~ 30 minutes by putting seasonings such as beef, sauces and salt or soy sauce. It is difficult to boil a seaweed soup properly (especially, it is difficult to remove seaweed soup or fishy smell), and seaweed soup preparation time is one hour and 30 minutes or longer. Seaweed soup is made by young newlyweds and busy modern people It is considered a burdensome food to eat.

In soup of seaweed soup, abalone or japanese beef is used in addition to beef, but at this time, it is mainly used to cut the size of a spoon head by purchasing a japanese tortoise torn in the thickness of a thin finger. In case of using this product, it is necessary to boil it for more than 30 minutes in order to get deep flavor of the seaweed soup, and the sauteed seaweed soup prepared in this way will be blown in the process of boiling Hwang Tae-chae. There are difficulties for elderly people to eat.

Recently, as disclosed in Korean Patent Laid-Open No. 10-2013-0072776, it has been used in the manufacture of Rhododendron and Rhodiola soap as powder having a particle size of 0.16 to 0.26 mm (100 to 150 mesh) smaller than the particle size of wheat flour .

However, no instant seaweed seaweed soup that can be boiled and eaten instantly like ramen has been developed, eliminating the seaweed and intestinal elimination of seaweed soup using chopped japanese fiber without any other seasonings.

It is an object of the present invention to provide a food ingredient composition for an instant sautéed seaweed soup station which can be easily boiled and eaten within 20 minutes, .

In order to achieve the above object, the present invention provides a food ingredient composition for a sauterious seaweed soup stationery, which comprises a dried seaweed and chopped flaxseed at a weight ratio of 1: 1.

The seaweed was cut into an average size of 3 cm x 5 cm and dried at a humidity of 10 to 20%. The roasted flaxseed was finely cut into 0.1 mm and 0.5 mm in average thickness and length, respectively. Other features.

The seaweed is collected from the sea and then washed 2-3 times in clean seawater. The seaweed leaves are cut into a predetermined size except for the seaweed stem and dried. The safflower fiber is composed of the fleshy lean fiber, Another aspect of the present invention is a food material composition.

The waxy seaweed safflower according to the present invention is characterized in that the seaweed and the roasted flax are blended in amounts of 20 g each for 4 servings.

The method of the present invention is characterized by adding 1 liter of water to the predetermined container and adding the food ingredient composition for the safflower soup station to boil the safflower soup station for 4 persons.

20 g of the seaweed is added to the water, and the boiled seaweed is boiled for 5 minutes. Then, 20 g of the roasted fiber is added to the water and boiled for 10 to 15 minutes to complete the roasted seaweed soup station. It is another feature of the method.

The present invention relates to a food ingredient composition for a safflower seaweed soup, wherein the safflower-cut roasted flaxseed is cut at a weight ratio the same as that of the dried seaweed so that it can be used as it is for the preparation of safflower soup station, It is possible to eliminate the removal of the back, such as ramen, anyone, anywhere and anywhere can easily boil the seaweed soup.

Hereinafter, preferred embodiments of the present invention will be described.

The composition of the present invention is characterized in that the dried seaweed is cut into a predetermined size and the roasted flaxseed in the form of hair is mixed at a weight ratio of 1: 1.

Herein, the food ingredient composition for sauterious seaweed soup stationery refers to a composition of food ingredients which can be boiled and eaten as a single food (sauteed seaweed soup) such as ramen noodles. Therefore, the food composition for the safflower's seaweed soup station according to the above embodiment comprises the dried seaweed and the flaxseed, and the dried seaweed and the flaxseed can be individually packaged and may be included in one package.

Regardless of how the dried seaweed and flaxseed are packaged, the weight ratio should be 1: 1 in order to form the food ingredient composition for the sauteed seaweed soup according to the above embodiment, In the process of boiling without roasting process, it is possible to effectively remove fish smell from seaweed by adding it with only flax seed fiber. That is, when the above-described flaxseed fiber is blended at a smaller weight than the marlin, there is a problem that seaweed remains seaweed in the seaweed soup, so that garlic or ginger must be added to boil it. If too much is added, There is a problem that it is difficult to taste a clean seaweed soup.

The dried seaweed is preferably cut to a size of 3 cm x 5 cm and dried at a humidity of 10 to 20%. When the size is larger than the above-mentioned size, the seaweed soup is ready to be harvested in about 15 to 20 minutes, , And if it is too small, the characteristics (texture and the like) of seaweed soup are lost. In addition, when the humidity of the dried seaweed is lower than the above-mentioned standard, there is a problem that the severed dried seaweed is broken in the process of transporting the package, and if it exceeds the above-mentioned standard, it can not be stored for about one year for a long period of time.

In addition to the condition of the above-mentioned dried seaweed, the above-mentioned roasted fiber may be composed of debris of various sizes in the form of hair cut off at the haircut, but it is preferable that the roasted hair is cut into 0.1 mm and 0.5 mm in average thickness and length, respectively. Here, the average thickness and the average length mean the average of the cut ferns composed of various sizes of debris. If the fern size is too large beyond the above-mentioned standard, a young child or an elderly person There is a problem that it is difficult to remove the fishy smell of the seaweed by heating the fish in a short time (about 10 to 15 minutes) for the purpose of the present invention. However, There is a problem that the unique texture of Jeon-tae completely disappears in the seaweed soup of Ch'ung-tae and the seaweed soup of seaweed can not be expected.

In addition, the dried seaweed is preferably washed 2 to 3 times in clean seawater after being taken from the sea, and the seaweed leaves except the seaweed stem are cut to a predetermined size and dried. By doing so, not only can we prevent the seaweed from being seaweed in the seaweed, but it is also washed away with seawater instead of conventional fresh water (tap water), and it has the advantage that it does not need to separate seaweed when manufacturing seaweed soup. In addition, the seaweed leaves other than the seaweed stem must be cut to a predetermined size, so that the seaweed is called the dried seaweed during the heating process of the present invention, effectively removing the seaweed seaweed even within the short cooking time (about 10 to 15 minutes) .

It is preferable that the flaxseed fiber is composed of only fleshy fleshy fiber so that the flaxseed flaxseed is suspended in the seaweed soup, so that the texture of the seaweed soup can be enhanced.

As a specific example, the food ingredient composition for a sweet potato soup station for four people can be composed of 20 g each of the above-mentioned dried sea mustard and the above-mentioned potato fiber. If the above-mentioned 20 g of the above-mentioned dried seaweed and flaxseed is blended too much, it will not be possible to make a clean seaweed soup station, and if it is mixed with less, it will become too soft a seaweed soup station.

However, in order to supplement the functional nutrition and taste, it is preferable to use the dried beef, the dried abalone, the dried mushroom, and the like in the same manner as the ramen. And soup of soup, such as salt, may be enclosed.

Next, a description will be given of an embodiment of a method for producing a safflower seaweed soup station according to the present invention.

The method for preparing the safflower seaweed soup station according to the present invention can be variously performed by using the above-described food ingredients for safflower's seaweed soup station.

Basically, the instant sauteed seaweed soup is completed by adding 1 liter of water to the predetermined container (pot etc.), 20 g of each of the above-mentioned dried seaweed and flaxseed, and boiling for about 15 to 20 minutes , Like ramen, anyone can easily boiled seaweed seaweed soup anywhere, anytime.

In the step of adding the food ingredient composition for the safflower seaweed soup station, 20 g of the dried seaweed and 20 g of the safflower seeds can be simultaneously added to 1 liter of the water, and then boiled for about 15 to 20 minutes. It is desirable to add 20 g of the above-mentioned roasted fiber and boil it for 10 to 15 minutes to complete the roasted seaweed soup station. If the seaweed is boiled in the above water, the dried seaweed is boiled in about 5 to 10 times the original size of the seaweed and about 5 minutes in the completely blown state. At this time, 20g of the above-mentioned roasted fiber is added, and it is boiled for 10 to 15 minutes (the intensity of fire can keep the boiling state continuously). In other words, if the seaweed is added for less than 5 minutes, the seaweed may not be completely blown and the water may not reach the boiling point yet. If the seaweed is boiled for more than 5 minutes, the cooking time is wasted, There is a problem that it is relatively shortened. Then, when boiled for about 5 minutes with dried seaweed, boiled for less than 10 minutes after putting 20 g of Prunus fibrillaryum in it, the deep flavor of Prunus fibrin is not enough and the seaweed smell is left. If it boils for more than 15 minutes There is a problem that it is difficult to achieve the object of the present invention by extending unnecessary cooking time.

As a result, according to the present invention, it is possible to reduce the process of calling the dried marinated starfish for about 1 hour, and there is no need for the process of removing the seaweed in the house or fishy fish, It is possible to manufacture an instant sauteed seaweed soup which anyone can enjoy.

In addition to the above-mentioned embodiments, it is possible to boil the sweet potato soup station in the conventional manner using the food ingredients for the seaweed soup station of the present invention, which is well known to those skilled in the art.

Claims (6)

Wherein the dried leaf is cut into a predetermined size, and the dried leaf is chopped into a hair-like shape and the chopped leaf is blended in a weight ratio of 1: 1.
The method according to claim 1,
The seaweed was cut into an average size of 3 cm x 5 cm and dried at a humidity of 10 to 20%
Wherein the roasted flaxseed is finely cut into 0.1 mm and 0.5 mm in average thickness and length, respectively.
The method of claim 3,
The seaweed is collected from the sea, washed 2 to 3 times in clean seawater, and the seaweed leaves except for the seaweed stem are cut to a predetermined size and dried.
Wherein the roasted flaxseed is composed of only fleshy fleshy fiber.
4. The method according to any one of claims 1 to 3,
Wherein the waxy starch and the roasted flaxseed are respectively combined in an amount of 20 g for 4 servings.
1 liter of water and a food ingredient composition for a safflower seaweed soup of claim 4 are added to a predetermined container to boil the safflower seaweed soup for four persons.
6. The method of claim 5,
In the step of adding the food ingredient composition for a sauterious seaweed soup station, 20 g of the seaweed is added to the water and boiled for about 5 minutes. Then, 20 g of the safflower is added to the water and boiled for 10 to 15 minutes to complete the sauteed seaweed soup station .