KR20170115112A - Manufacturing method of instant yukgaejang - Google Patents
Manufacturing method of instant yukgaejang Download PDFInfo
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- KR20170115112A KR20170115112A KR1020160037142A KR20160037142A KR20170115112A KR 20170115112 A KR20170115112 A KR 20170115112A KR 1020160037142 A KR1020160037142 A KR 1020160037142A KR 20160037142 A KR20160037142 A KR 20160037142A KR 20170115112 A KR20170115112 A KR 20170115112A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
본 발명은 즉석 육개장의 제조방법에 관한 것으로, 더욱 상세하게는 우육을 삶는 우육삶음단계, 상기 우육삶음단계를 통해 삶아진 우육을 절단하는 우육절단단계, 상기 우육삶음단계를 통해 제조된 육수에 육개장양념을 혼합하는 양념혼합단계, 상기 양념혼합단계를 통해 제조된 혼합물을 가열하여 농축하는 가열농축단계, 상기 가열농축단계를 통해 농축된 농축액에 상기 우육절단단계를 통해 절단된 우육을 혼합하고 급속냉동하는 급속냉동단계 및 상기 급속냉동단계를 통해 급속냉동된 육개장 원료를 냉동밥과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 포장단계로 이루어진다.
상기의 과정을 통해 제조되는 즉석 육개장은 급속냉동단계를 통해 원료의 신선함과 영양성분이 유지되고 우수한 맛과 식감을 나타내며, 섭취 전에 물만 혼합하고 인덕션을 통해 조리가 가능하기 때문에 조리시간이 짧고, 냉동밥이 포함되어 있어 섭취가 간편한 효과를 나타낸다.More particularly, the present invention relates to a method for preparing instant noodles, and more particularly, to a method for preparing instant noodles, which comprises a beef boil for boiling beef, a beef cutting step for cutting boiled beef through the beef boiling step, Mixing the seasoned mixture with the seasoning mixture, heating the mixture prepared by the seasoning mixing step and concentrating the mixture, heating the concentrated mixture to mix the concentrated beef with the beef cut through the beef cutting step, And a packaging step in which the quick-frozen raw material for yoghurt, which has been rapidly frozen through the rapid freezing step, is put into an induction cooking container together with frozen rice, sealed, and then frozen.
The instant noodle produced through the above process maintains the freshness and nutrients of the raw material through the rapid freezing step and exhibits excellent taste and texture. Since only the water is mixed before consumption and the food can be cooked through the induction, the cooking time is short, It contains rice, which is easy to ingest.
Description
본 발명은 즉석 육개장의 제조방법에 관한 것으로, 더욱 상세하게는 급속냉동단계를 통해 원료의 신선함과 영양성분이 유지되고 우수한 맛과 식감을 나타내며, 섭취 전에 물만 혼합하고 인덕션을 통해 조리가 가능하기 때문에 조리시간이 짧고, 냉동밥이 포함되어 있어 섭취가 간편한 즉석 육개장의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for manufacturing an instant whisker, and more particularly, to a method for manufacturing an instant whisker, which comprises the steps of maintaining the freshness and nutritional content of a raw material through a rapid freezing step and exhibiting excellent taste and texture, The present invention relates to a method for producing an instant whisker that has a short cooking time and contains frozen rice and is easy to ingest.
종래에 즉석 육개장은 육수와 건데기가 혼합된 상태로 제조된 후에 식품 전용 파우치에 정량으로 담아 포장하고 냉장 또는 냉동 보관하였다가, 파우치를 제거한 후에 사기 그릇에 담에 전자레인지로 가열하거나, 냄비 등과 같은 조리용기에 투입하고 가스레인지 등으로 가열하여 조리되었다.In the past, instant noodles were prepared in a mixed state of broth and warts, packed in food pouches in a certain amount, packed and refrigerated or frozen, and then heated in a microwave oven in a porcelain bowl after removing the pouch, The mixture was put into a cooking vessel and cooked by heating with a gas range or the like.
그러나, 종래에 즉석 육개장은 밥을 함께 제공하지 않기 때문에 별도로 밥을 준비하는 과정이 있어 조리과정이 번거롭고, 육개장을 조리하기 위해서는 해동과정을 거쳐야 하며 전자레인지나 가스레인지 등으로 조리하게 되면 조리시간이 20분 이상 소요되는 문제점이 있었다.However, since the instant noodles do not provide rice together, there is a process of preparation of rice separately, so that the cooking process is troublesome. In order to prepare the noodle dish, the noodles must be thawed. When cooking is performed by using a microwave oven or a gas range, It took more than 20 minutes.
또한, 종래에 즉석 육개장은 제조과정에서 급속냉동 등과 같은 과정을 거치지 않기 때문에 일반 육개장에 비해 재료의 신선도나 맛이 저하되며, 완제품 상태로 제조되어 취식자의 기호에 따라 농도를 조절할 수 없는 문제점이 있었다.In addition, there is a problem that the freshness and flavor of the material is lowered compared with the general whiteness field because the instant whitening potatoes are not subjected to a process such as quick freezing during the manufacturing process, and the concentration can not be controlled according to the preference .
본 발명의 목적은 급속냉동단계를 통해 원료의 신선함과 영양성분이 유지되고 우수한 맛과 식감을 나타내며, 섭취 전에 물만 혼합하고 인덕션을 통해 조리가 가능하기 때문에 조리시간이 짧고, 냉동밥이 포함되어 있어 섭취가 간편한 효과를 나타내는 즉석 육개장의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method of cooking a rice cake which has a short cooking time and contains frozen rice because the freshness and nutritional content of the raw material are maintained through the rapid freezing step and exhibits excellent taste and texture, The present invention provides a method of manufacturing an instant whisker that exhibits a simple effect of ingestion.
본 발명의 목적은 우육을 삶는 우육삶음단계, 상기 우육삶음단계를 통해 삶아진 우육을 절단하는 우육절단단계, 상기 우육삶음단계를 통해 제조된 육수에 육개장양념을 혼합하는 양념혼합단계, 상기 양념혼합단계를 통해 제조된 혼합물을 가열하여 농축하는 가열농축단계, 상기 가열농축단계를 통해 농축된 농축액에 상기 우육절단단계를 통해 절단된 우육을 혼합하고 급속냉동하는 급속냉동단계 및 상기 급속냉동단계를 통해 냉동된 육개장 원료를 냉동밥과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 포장단계로 이루어지는 것을 특징으로 하는 즉석 육개장의 제조방법을 제공함에 의해 달성된다.The object of the present invention is to provide a method for producing a safflower which comprises a beef boiling step for boiling beef, a beef cutting step for cutting the boiled beef through the beef boiling step, a seasoning mixing step for mixing the six- A step of mixing the beef cut through the beef cutting step into a concentrated concentrate through the heating and concentrating step, and mixing the beef cut through the rapid freezing step and the rapid freezing step And a packaging step of filling the frozen pomegranate raw material together with the frozen rice into an induction cooking container and sealing and then freezing.
본 발명의 바람직한 특징에 따르면, 상기 양념혼합단계는 상기 육수 100 중량부에 육개장양념 30 내지 50 중량부를 혼합하여 이루어지는 것으로 한다.According to a preferred aspect of the present invention, the seasoning mixing step comprises mixing 100 parts by weight of the broth with 30 to 50 parts by weight of six kinds of seasoning sauce.
본 발명의 더 바람직한 특징에 따르면, 상기 육개장양념은 토란줄기, 고구마 줄기, 숙주나물, 조미료, 정제우지, 양파, 무, 식용유, 대파, 사골농축액, 고추가루, 비프엑기스, 마늘, 국간장, 들깨가루, 생강, 정제염, 핵산, 후추가루 및 정제수로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the above-mentioned six-season sauce is selected from the group consisting of taro stalks, sweet potato stalks, host herbs, seasonings, refined tallow, onion, radish, edible oil, green onion, fennel concentrate, chilli powder, beef extract, Powder, ginger, tablets, nucleic acid, pepper powder and purified water.
본 발명의 더욱 바람직한 특징에 따르면, 상기 육개장 원료는 토란줄기 7 내지 9 중량%, 고구마 줄기 5 내지 10 중량%, 숙주나물 4 내지 6 중량%, 조미료 1 내지 3 중량%, 정제우지 1 내지 3 중량%. 양파 3 내지 4 중량%, 무 3 내지 4 중량%, 식용유 4 내지 5 중량%, 대파 2 내지 4 중량%, 사골농축액 2 내지 4 중량%, 고추가루 1 내지 1.5 중량%, 비프엑기스 1 내지 2 중량%, 마늘 0.1 내지 0.5 중량%, 국간장 2 내지 3 중량%, 들깨가루 1 내지 2 중량%, 생강 0.1 내지 1 중량%, 정제염 0.05 내지 0.15 중량%, 핵산 0.5 내지 1 중량%, 후추가루 0.1 내지 0.3 중량% 및 정제수 잔량으로 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the above-mentioned raw material for yogurt is selected from the group consisting of 7 to 9% by weight of taro stalks, 5 to 10% by weight of sweet potato stalks, 4 to 6% by weight of host herbs, 1 to 3% by weight of seasonings, %. 3 to 4% by weight of onion, 3 to 4% by weight of vegetable oil, 4 to 5% by weight of vegetable oil, 2 to 4% by weight of green onion, 2 to 4% by weight of broth concentrate, 1 to 1.5% by weight of red pepper powder, 0.1 to 0.5% by weight of garlic, 2 to 3% by weight of domestic soy sauce, 1 to 2% by weight of perilla seed powder, 0.1 to 1% by weight of ginger, 0.05 to 0.15% by weight of purified salt, 0.5 to 1% by weight of nucleic acid, 0.3% by weight and purified water balance.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 가열농축단계는 100 내지 120℃의 온도로 30 내지 90분 동안 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the heating and concentration step is carried out at a temperature of 100 to 120 DEG C for 30 to 90 minutes.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 급속냉동단계는 -50 내지 -30℃의 온도로 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the rapid freezing step is performed at a temperature of -50 to -30 ° C.
본 발명에 따른 즉석 육개장의 제조방법은 급속냉동단계를 통해 원료의 신선함과 영양성분이 유지되고 우수한 맛과 식감을 나타내며, 섭취 전에 물만 혼합하고 인덕션을 통해 조리가 가능하기 때문에 조리시간이 짧고, 냉동밥이 포함되어 있어 섭취가 간편한 효과를 나타내는 즉석 육개장을 제공하는 탁월한 효과를 나타낸다.The method for preparing instant whiskers according to the present invention maintains the freshness and nutritional content of the raw material through the rapid freezing step and exhibits excellent taste and texture. Since only the water is mixed before ingestion and cooking is possible through induction, the cooking time is short, It has an excellent effect of providing instant noodles, which contains rice and shows a simple effect of ingestion.
도 1은 본 발명에 따른 즉석 육개장의 제조방법을 나타낸 순서도이다.1 is a flowchart showing a method of manufacturing an instant whisker according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 즉석 육개장의 제조방법은 우육을 삶는 우육삶음단계(S101), 상기 우육삶음단계(S101)를 통해 삶아진 우육을 절단하는 우육절단단계(S103), 상기 우육삶음단계(S101)를 통해 제조된 육수에 육개장양념을 혼합하는 양념혼합단계(S103-1), 상기 양념혼합단계(S103-1)를 통해 제조된 혼합물을 가열하여 농축하는 가열농축단계(S103-2), 상기 가열농축단계(S103-2)를 통해 농축된 농축액에 상기 우육절단단계(S103)를 통해 절단된 우육을 혼합하고 급속냉동하는 급속냉동단계(S105) 및 상기 급속냉동단계(S105)를 통해 냉동된 육개장 원료를 냉동밥과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 포장단계(S107)로 이루어진다.The method of manufacturing an instant whisker according to the present invention includes a beef boil step (S101) for boiling beef, a beef cutting step (S103) for cutting boiled beef through the beef boiling step (S101), and the beef boiling step (S101) (S103-1), mixing the six kinds of seasoned marinade sauce (S103-1), heating and concentrating the mixture prepared through the seasoning mixing step (S103-1) In step S103-2, the concentrated beef is mixed with the beef cut through the beef cutting step S103 and rapidly frozen. In the rapid freezing step S105 and the quick freezing step S105, To the induction cooking container together with the frozen rice, sealing and then freezing (S107).
상기 우육삶음단계(S101)는 가열용기에 우육을 투입하고 삶는 단계로, 가열용기에 우육 100 중량부와 정제수 1000 내지 2000 중량부를 투입하고 100 내지 120℃의 온도로 30 내지 60분 동안 가열하여 이루어지는데, 이때, 상기 우육은 상기의 과정을 통해 우수한 맛의 육수를 제공할 수 있는 부위면 특별히 한정되지 않고 어떤 부위든 사용가능하나, 소고기 양지나, 소고기 사태를 사용하는 것이 바람직하다.The beef boiling step (S101) is a step of boiling and boiling beef in a heating vessel. 100 parts by weight of beef and 1000 to 2000 parts by weight of purified water are heated in a heating vessel at a temperature of 100 to 120 ° C for 30 to 60 minutes At this time, the beef is not particularly limited as long as it can provide excellent taste of broth through the above process. Any portion can be used, but beef beef or beef beef is preferably used.
상기 우육절단단계(S103)는 상기 우육삶음단계(S101)를 통해 삶아진 우육을 절단하는 단계로, 상기 우육삶음단계(S101)를 통해 삶아진 우육을 건져내 채반과 같은 용기에 방치하여 식힘과 동시에 물기를 제거하고, 육개장에 사용할 수 있는 적정 크기인 2 내지 4 센티미터의 크기로 절단하여 이루어진다.The beef cutting step S103 is a step of cutting the boiled beef through the beef boiling step S101. The boiled beef is removed from the beef boiling step S101, And is cut into a size of 2 to 4 centimeters, which is an appropriate size for use in a nursery.
상기 양념혼합단계(S103-1)는 상기 우육삶음단계(S101)를 통해 제조된 육수에 육개장양념을 혼합하는 단계로, 상기 우육삶음단계(S101)를 통해 제조된 육수 100 중량부에 육개장양념 30 내지 50 중량부를 혼합하여 이루어지는데, 상기 육개장양념의 함량이 30 중량부 미만이면, 상기 육수 대비 양념의 함량이 지나치게 낮아져 육개장의 맛이 저하되며, 상기 가열농축단계(S103-2)에서 농축공정 시간이 지나치게 증가할 수 있으며, 상기 육개장양념의 함량이 50 중량부를 초과하게 되면 육개장의 염도가 지나치게 높아져 맛이 저하될 수 있다.The seasoning mixing step (S103-1) is a step of mixing the six kinds of seasoned spices into the broth produced through the beef boiling step (S101). The 100% by weight of the broth prepared through the beef boiling step (S101) When the content of the saucer-shaped sauce is less than 30 parts by weight, the content of the sauce is too low to lower the flavor of the whiskers. In the heating and concentration step (S103-2) May be excessively increased. If the content of the pomegranate sauce exceeds 50 parts by weight, the salinity of the pomegranate may be excessively increased and the taste may be deteriorated.
이때, 상기 육개장양념은 토란줄기, 고구마 줄기, 숙주나물, 조미료, 정제우지, 양파, 무, 식용유, 대파, 사골농축액, 고추가루, 비프엑기스, 마늘, 국간장, 들깨가루, 생강, 정제염, 핵산, 후추가루 및 정제수로 이루어지며, 상기 육개장 원료는 토란줄기 7 내지 9 중량%, 고구마 줄기 5 내지 10 중량%, 숙주나물 4 내지 6 중량%, 조미료 1 내지 3 중량%, 정제우지 1 내지 3 중량%. 양파 3 내지 4 중량%, 무 3 내지 4 중량%, 식용유 4 내지 5 중량%, 대파 2 내지 4 중량%, 사골농축액 2 내지 4 중량%, 고추가루 1 내지 1.5 중량%, 비프엑기스 1 내지 2 중량%, 마늘 0.1 내지 0.5 중량%, 국간장 2 내지 3 중량%, 들깨가루 1 내지 2 중량%, 생강 0.1 내지 1 중량%, 정제염 0.05 내지 0.15 중량%, 핵산 0.5 내지 1 중량%, 후추가루 0.1 내지 0.3 중량% 및 정제수 잔량으로 이루어지는 것이 바람직한데, 상기의 성분으로 이루어진 육개장 양념은 우수한 맛 및 식감을 나타낼 뿐만 아니라, 영양성분이 풍부하게 함유되어 있어 취식자의 건강을 개선하는 역할을 한다.At this time, the above-mentioned six kinds of seasoned spices are selected from the group consisting of taro stalks, sweet potato stalks, host herbs, seasonings, purified woji, onion, radish, edible oil, green onion, fennel concentrate, chilli powder, beef extract, garlic, , Pepper powder and purified water, wherein the raw material for yukkang is composed of 7 to 9% by weight of taro stalks, 5 to 10% by weight of sweet potato stalks, 4 to 6% by weight of host herbs, 1 to 3% by weight of seasonings, %. 3 to 4% by weight of onion, 3 to 4% by weight of vegetable oil, 4 to 5% by weight of vegetable oil, 2 to 4% by weight of green onion, 2 to 4% by weight of broth concentrate, 1 to 1.5% by weight of red pepper powder, 0.1 to 0.5% by weight of garlic, 2 to 3% by weight of domestic soy sauce, 1 to 2% by weight of perilla seed powder, 0.1 to 1% by weight of ginger, 0.05 to 0.15% by weight of purified salt, 0.5 to 1% by weight of nucleic acid, 0.3% by weight and purified water balance. However, the six-kind spice seasoning composed of the above-mentioned ingredients exhibits excellent taste and texture, and is rich in nutritional components, thus improving the health of the food.
상기 육개장 양념에 함유되는 토란줄기는 칼슘이 풍부하게 함유되어 있어 골다공증을 개선하며, 식이섬유가 풍부하게 함유되어 있어 변비에 효과적이며, 비타민 B1, B2가 풍부하여 탄수화물과 지방의 대사를 도와 비만을 예방하고, 칼슘이 풍부하게 함유되어 피로회복, 고혈압 및 부종에도 효과적이다.The above-mentioned talc stem is rich in calcium and improves osteoporosis. It is rich in dietary fiber, so it is effective for constipation. It is rich in vitamin B 1 and B 2 and helps metabolism of carbohydrate and fat It prevents obesity, is rich in calcium, and is effective in fatigue recovery, hypertension and edema.
또한, 상기 고구마줄기는 90%이상이 수분으로 이루어져 있고 비타민이 풍부하여 피부미용에 좋고, 노화를 방지할 뿐만 아니라, 열량이 100g당 43kcal로 매우 낮고 식이섬유가 풍부하게 함유되어 있어 다이어트에 효과적이다. 또한, 우유보다 10배 가량의 칼슘이 함유되어 있어 골밀도를 높여주고 뼈를 튼튼하기 때문에 골다공증에 효과적이다.In addition, the sweet potato stalks are composed of more than 90% of moisture and are rich in vitamins, which are good for skin care, prevent aging, and have a very low calories of 43 kcal per 100 g and rich in dietary fiber, . It is also effective for osteoporosis because it contains 10 times more calcium than milk and increases bone density and strengthens bones.
또한, 상기 숙주나물은 비타민A가 다량 함유되어 있어 시력회복 및 보호 효과를 나타내며, 식이섬유가 풍부하게 함유되어 있어 장운동을 활발하게 하고 변비를 개선하며, 단백질 대사에 관여하는 비타민 B6가 풍부하게 함유되어 있어 면역기능을 강화시켜주고 간 기능을 회복시켜줄 뿐만 아니라, 무기질 및 비타민 B, C가 풍부하게 함유되어 있어 중금속 배출효과를 나타낸다.In addition, the host herb contains a large amount of vitamin A, thereby exhibiting visual recovery and protective effects. It is enriched with dietary fiber, thereby enhancing intestinal motility, improving constipation, and rich in vitamin B 6 involved in protein metabolism It strengthens immune function and restores liver function. It is rich in minerals and vitamins B and C, so it has a heavy metal emission effect.
상기 가열농축단계(S103-2)는 상기 양념혼합단계(S103-1)를 통해 제조된 혼합물을 가열하여 농축하는 단계로, 상기 양념혼합단계(S103-1)를 통해 제조된 혼합물을 100 내지 120℃의 온도로 30 내지 90분 동안 가열하여 이루어지는데, 상기의 가열농축단계(S103-2)를 통해 가열농축된 혼합물은 부피가 줄어들어 보관이 용이할 뿐만 아니라, 취식자의 기호에 맞게 다양한 배합비로 물과 혼합되어 취식이 가능하다.The heating and concentration step (S103-2) is a step of heating and concentrating the mixture prepared through the seasoning mixing step (S103-1). The heating and concentration step is a step of mixing the mixture prepared through the seasoning mixing step (S103-1) The mixture heated and concentrated through the heating and concentration step (S103-2) is reduced in volume and is easy to be stored. In addition, the mixture is heated at various mixing ratios And can be mixed.
상기 급속냉동단계(S105)는 상기 가열농축단계(S103-2)를 통해 농축된 농축액에 상기 우육절단단계(S103)를 통해 절단된 우육을 혼합하고 급속냉동하는 단계로, 상기 가열농축단계(S103-2)를 통해 농축된 농축액 100 중량부에 상기 우육절단단계를 통해 절단된 우육 5 내지 20 중량부를 혼합하고, -50 내지 -30℃의 온도로 급속하게 냉동하여 이루어지는데, 상기의 급속냉동단계(S105)를 통해 냉동된 혼합물은 우육이나 각종 재료의 신선도 및 식감이 유지되어 우수한 맛과 식감을 나타내는 즉석 육개장을 제공하는 역할을 한다.In the rapid freezing step S105, the beef cut through the beef cutting step S103 is mixed with the concentrate obtained through the heating and concentration step S103-2 and rapidly frozen. The heating and condensing step S103 -2), and 5 to 20 parts by weight of beef cut through the beef cutting step are mixed and rapidly frozen at a temperature of -50 to -30 ° C. In the rapid freezing step (S105), the frozen mixture maintains the freshness and texture of beef and various kinds of ingredients, thereby providing an instant noodle exhibiting excellent taste and texture.
이때, 상기 급속냉동의 온도가 -50℃ 미만이면 급속냉동을 진행하기 위한 조건이 까다로워 제조비용이 증가되며, 상기 급속냉동의 온도가 -30℃를 초과하게 되면 상기 우육이나 농축액에 함유된 각종 재료의 신선도 및 식감이 저하될 수 있어 바람직하지 못하다.If the rapid freezing temperature is less than -50 ° C, the manufacturing cost is increased due to the severe conditions for rapid freezing. If the temperature of the rapid freezing temperature exceeds -30 ° C, the various ingredients contained in the beef or concentrate The freshness and texture of the product may be deteriorated.
상기 포장단계(S107)는 상기 급속냉동단계(S105)를 통해 급속냉동된 육개장 원료를 냉동밥과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 단계로, 상기 급속냉동단계(S105)를 통해 급속냉동된 육개장 원료 100 중량부 및 냉동밥 50 내지 100 중량부를 조리용 용기에 투입하고 밀봉한 후에 냉동하는 단계다.The packaging step S107 is a step of charging the quick-frozen raw material for quick opening through the rapid freezing step (S105) into the induction cooking container together with the frozen rice, sealing and then freezing the frozen rice, and the rapid freezing step (S105) 100 parts by weight of the quick-frozen pomegranate raw material and 50 to 100 parts by weight of frozen rice are put into a cooking container, sealed, and then frozen.
상기의 포장단계(S107)를 통해 냉동밥과 함께 포장된 즉석 육개장은 취식자가 포장용기를 뜯고 기호에 맞게 물을 투입한 후에 가열하면 3 내지 10분 안에 바로 취식이 가능하다.The instant noodle packed with the frozen rice through the packing step (S107) can be taken out in 3 to 10 minutes if the food is cooked after the user tears the packaging container and puts water in accordance with the taste.
이때, 상기 냉동밥은 특별히 한정되지 않고 어떠한 것이든 사용가능하나, 세척 및 증숙과정을 통해 익혀진 쌀을 냉동하여 사용하는 것이 바람직하며, 상기 냉동밥의 함량은 취식자의 기호에 맞게 다양하게 함유될 수 있다.At this time, the frozen rice is not particularly limited and any kind can be used, but it is preferable to freeze the cooked rice by washing and steaming, and the content of the frozen rice is variously contained according to the taste of the food .
또한, 상기 인덕션 조리용 용기의 재질은 특별히 한정되지 않고, 인덕션에 적용하게 가열이 가능한 것이면 어떠한 것이든 사용가능하나, 조리시간의 단축을 위해 한국실용공개 제20-2008-0005784호에 기재된 것과 같은 용기를 사용할 수 있다.The material of the induction cooking vessel is not particularly limited, and any material that can be heated by induction can be used. However, in order to shorten the cooking time, the induction cooking vessel is not limited to the one described in Korean Utility Model Publication No. 20-2008-0005784 A container can be used.
이하에서는, 본 발명에 따른 즉석 육개장의 제조방법 및 그 제조방법을 통해 제조된 육개장의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, description will be made of the method of manufacturing instant whiskers according to the present invention and physical properties of the whiskers prepared through the method.
<실시예 1>≪ Example 1 >
우육을 100℃의 물에 30분 동안 삶고, 삶아진 우육을 절단하고, 우육을 삶는 과정에서 제조된 육수에 육개장양념(육개장 원료는 토란줄기 8.2 중량%, 고구마 줄기 7.5 중량%, 숙주나물 4.8 중량%, 조미료 3.8 중량%, 정제우지 2 중량%. 양파 3.5 중량%, 무 3.5 중량%, 식용유 4.5 중량%, 대파 3 중량%, 사골농축액 2.6 중량%, 고추가루 1.2 중량%, 비프엑기스 1.5 중량%, 마늘 0.1 중량%, 국간장 2.5 중량%, 들깨가루 1.5 중량%, 생강 0.5 중량%, 정제염 0.1 중량%, 핵산 0.7 중량%, 후추가루 0.2 중량% 및 정제수 잔량)을 혼합하고 110℃의 온도로 60분 동안 가열하여 농축하고, 농축된 농축액 100 중량부에 상기 절단된 우육 10 중량부 혼합하고 -40℃의 온도로 급속냉동하고, 상기 급속냉동된 육개장 원료 200g를 냉동밥 100g과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 -5℃로 냉동하여 즉석 육개장 300g을 제조하고, 취식을 위한 가열 전에 물 300g을 투입하였다.The beef broth was prepared by adding to the broth prepared in the process of boiling the beef the broth of beef sauce (8.2 wt% of taro stalks, 7.5 wt% of sweet potato stalks, 4.8 wt% of sweet potato stalks, 3% by weight of hot pepper, 2.6% by weight of eggplant concentrate, 1.2% by weight of red pepper powder, 1.5% by weight of beef extract, 3.5% by weight of onion, 3.5% , 0.1% by weight of garlic, 2.5% by weight of domestic soy sauce, 1.5% by weight of perilla seed powder, 0.5% by weight of ginger, 0.1% by weight of purified salt, 0.7% by weight of nucleic acid, 0.2% by weight of pepper powder and purified water balance) The mixture was heated for 60 minutes to concentrate. 10 parts by weight of the cut beef was mixed with 100 parts by weight of the concentrated concentrate and rapidly frozen at a temperature of -40 DEG C, and 200 g of the rapidly frozen pomegranate raw material was mixed with 100 g of frozen rice for induction cooking After being put into a container and sealed, it was frozen at -5 ° C Preparing a yukgaejang 300g and 300g of water was added before heating for ingestion.
<비교예 1>≪ Comparative Example 1 &
C사의 즉석 육개장(냉동) 600g.Instant noodles of company C (frozen) 600g.
<비교예 2>≪ Comparative Example 2 &
O사의 옛날육개장(냉장) 300g×2EA.O company's old days (refrigerated) 300g × 2EA.
상기 실시예 1 및 비교예 1 내지 2의 육개장의 조리시간, 맛 및 식감을 확인하여 아래 표 1에 나타내었다.Table 1 below shows the cooking time, taste and texture of six kinds of pots of Example 1 and Comparative Examples 1 and 2.
{단, 조리시간은 실시예 1의 경우 인덕션을 사용하여 측정하고, 비교예 1 내지 2는 가스레인지를 이용하여 측정하였으며, 육개장을 해동한 후에 끓기 시작하기까지를 나타낸 것이며, 맛 및 식감은 피시험자 20인을 대상으로 5점 척도법(5;매우우수, 4;우수, 3;보통, 2;나쁨, 1;매우나쁨)으로 확인한 후에 평균값으로 나타내었다.}(However, the cooking time was measured by using the induction in the case of Example 1, and Comparative Examples 1 and 2 were measured by using the gas range, showing the time until the boiling was started after thawing the six pots, The results were expressed as the average value after checking the 5 point scale method (5; very excellent, 4; excellent, 3; moderate, 2; poor, 1;
<표 1><Table 1>
위에 표 1에 나타낸 것처럼, 본 발명의 실시예 1을 통해 제조된 즉석 육개장은 비교예 1 내지 2를 통해 제조된 즉석 육개장에 비해 조리시간이 짧고, 맛과 식감이 우수한 것을 알 수 있다.As shown in Table 1 above, the instant noodle prepared according to Example 1 of the present invention has a shorter cooking time and superior taste and texture compared to the instant noodle prepared in Comparative Examples 1 and 2.
따라서, 본 발명에 따른 즉석 육개장의 제조방법은 급속냉동단계를 통해 원료의 신선함이 유지되고 우수한 맛과 식감을 나타내며, 농축액 상태의 재료에 물만 혼합하고 인덕션을 통해 조리가 가능하기 때문에 조리시간이 짧고, 냉동밥이 포함되어 있어 섭취가 간편한 효과를 나타내는 즉석 육개장을 제공한다.Therefore, the method for manufacturing instant whiskers according to the present invention maintains the freshness of the raw material through the rapid freezing step, exhibits excellent taste and texture, can mix only the water in the concentrate state and can be cooked through the induction, , And frozen rice, so it provides an instant noodle that shows the effect of easy ingestion.
S101 ; 우육삶음단계
S103 ; 우육절단단계
S103-1 ; 양념혼합단계
S103-2 ; 가열농축단계
S105 ; 급속냉동단계
S107 ; 포장단계S101; Beef boiling phase
S103; Beef cutting stage
S103-1; Seasoning mixing step
S103-2; Heat condensation step
S105; Rapid freezing phase
S107; Packaging stage
Claims (6)
상기 우육삶음단계를 통해 삶아진 우육을 절단하는 우육절단단계;
상기 우육삶음단계를 통해 제조된 육수에 육개장양념을 혼합하는 양념혼합단계;
상기 양념혼합단계를 통해 제조된 혼합물을 가열하여 농축하는 가열농축단계;
상기 가열농축단계를 통해 농축된 농축액에 상기 우육절단단계를 통해 절단된 우육을 혼합하고 급속냉동하는 급속냉동단계; 및
상기 급속냉동단계를 통해 급속냉동된 육개장 원료를 냉동밥과 함께 인덕션 조리용 용기에 투입하고 밀봉한 후에 냉동하는 포장단계;로 이루어지는 것을 특징으로 하는 즉석 육개장의 제조방법.
Boiling beef boiling stage;
A beef cutting step of cutting boiled beef through the beef boiling step;
A seasoning mixing step of mixing the six kinds of seasoning sauce into the broth prepared through the beef boiling step;
A heating and concentrating step of heating and concentrating the mixture prepared through the seasoning mixing step;
A rapid freezing step of mixing the beef cut through the beef cutting step into a concentrated concentrate through the heating and concentration step and rapidly freezing; And
The method of claim 1, wherein the quick-frozen step comprises feeding the quick-frozen raw material to the induction cooking container together with the frozen rice, sealing the frozen rice, and freezing the frozen rice.
상기 양념혼합단계는 상기 육수 100 중량부에 육개장양념 30 내지 50 중량부를 혼합하여 이루어지는 것을 특징으로 하는 즉석 육개장의 제조방법.
The method according to claim 1,
Wherein the seasoning mixing step comprises mixing 100 parts by weight of the broth with 30 to 50 parts by weight of six kinds of seasoning spices.
상기 육개장양념은 토란줄기, 고구마 줄기, 숙주나물, 조미료, 정제우지, 양파, 무, 식용유, 대파, 사골농축액, 고추가루, 비프엑기스, 마늘, 국간장, 들깨가루, 생강, 정제염, 핵산, 후추가루 및 정제수로 이루어지는 것을 특징으로 하는 즉석 육개장의 제조방법.
The method according to claim 1 or 2,
The above-mentioned six kinds of seasonings are selected from the group consisting of taro stalks, sweet potato stalks, host herbs, seasonings, refined tallow, onion, radish, edible oil, green onion, broth concentrate, chili powder, beef extract, garlic, Powder, and purified water.
상기 육개장 원료는 토란줄기 7 내지 9 중량%, 고구마 줄기 5 내지 10 중량%, 숙주나물 4 내지 6 중량%, 조미료 1 내지 3 중량%, 정제우지 1 내지 3 중량%. 양파 3 내지 4 중량%, 무 3 내지 4 중량%, 식용유 4 내지 5 중량%, 대파 2 내지 4 중량%, 사골농축액 2 내지 4 중량%, 고추가루 1 내지 1.5 중량%, 비프엑기스 1 내지 2 중량%, 마늘 0.1 내지 0.5 중량%, 국간장 2 내지 3 중량%, 들깨가루 1 내지 2 중량%, 생강 0.1 내지 1 중량%, 정제염 0.05 내지 0.15 중량%, 핵산 0.5 내지 1 중량%, 후추가루 0.1 내지 0.3 중량% 및 정제수 잔량으로 이루어지는 것을 특징으로 하는 즉석 육개장의 제조방법.
The method of claim 3,
The above-mentioned raw material for yogurt is 7 to 9% by weight of taro stalks, 5 to 10% by weight of sweet potato stalks, 4 to 6% by weight of host herbs, 1 to 3% by weight of seasonings and 1 to 3% by weight of refined wurst. 3 to 4% by weight of onion, 3 to 4% by weight of vegetable oil, 4 to 5% by weight of vegetable oil, 2 to 4% by weight of green onion, 2 to 4% by weight of broth concentrate, 1 to 1.5% by weight of red pepper powder, 0.1 to 0.5% by weight of garlic, 2 to 3% by weight of domestic soy sauce, 1 to 2% by weight of perilla seed powder, 0.1 to 1% by weight of ginger, 0.05 to 0.15% by weight of purified salt, 0.5 to 1% by weight of nucleic acid, 0.3% by weight, and purified water balance.
상기 가열농축단계는 100 내지 120℃의 온도로 30 내지 90분 동안 이루어지는 것을 특징으로 하는 즉석 육개장의 제조방법.
The method according to claim 1,
Wherein the heating and concentration step is performed at a temperature of 100 to 120 DEG C for 30 to 90 minutes.
상기 급속냉동단계는 -50 내지 -30℃의 온도로 이루어지는 것을 특징으로 하는 즉석 육개장의 제조방법.The method according to claim 1,
Wherein the rapid freezing step is performed at a temperature of -50 to -30 占 폚.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109170780A (en) * | 2018-08-03 | 2019-01-11 | 湖北艾中艾本草科技有限公司 | A kind of seasoning of spicy hot pot and preparation method thereof |
| KR20190123938A (en) | 2018-04-25 | 2019-11-04 | 한재득 | The Method of Manufacturing Using the Chameryang Powder |
| KR102303347B1 (en) | 2020-12-21 | 2021-09-17 | 신경준 | Manufacturing method of convenience food package and convenience food package manufactured by the same that |
| KR102625544B1 (en) * | 2023-09-20 | 2024-01-15 | 이재수 | Yukgaejang manufacturing method and Yukgaejang manufactured thereby |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190123938A (en) | 2018-04-25 | 2019-11-04 | 한재득 | The Method of Manufacturing Using the Chameryang Powder |
| CN109170780A (en) * | 2018-08-03 | 2019-01-11 | 湖北艾中艾本草科技有限公司 | A kind of seasoning of spicy hot pot and preparation method thereof |
| KR102303347B1 (en) | 2020-12-21 | 2021-09-17 | 신경준 | Manufacturing method of convenience food package and convenience food package manufactured by the same that |
| KR102625544B1 (en) * | 2023-09-20 | 2024-01-15 | 이재수 | Yukgaejang manufacturing method and Yukgaejang manufactured thereby |
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