KR20180027754A - Method for producing instant Japchae adding fermented Platycodon grandiflorum - Google Patents
Method for producing instant Japchae adding fermented Platycodon grandiflorum Download PDFInfo
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- KR20180027754A KR20180027754A KR1020160114762A KR20160114762A KR20180027754A KR 20180027754 A KR20180027754 A KR 20180027754A KR 1020160114762 A KR1020160114762 A KR 1020160114762A KR 20160114762 A KR20160114762 A KR 20160114762A KR 20180027754 A KR20180027754 A KR 20180027754A
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- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- 244000274050 Platycodon grandiflorum Species 0.000 title abstract description 7
- 235000006753 Platycodon grandiflorum Nutrition 0.000 title abstract 4
- 229920002472 Starch Polymers 0.000 claims abstract description 38
- 235000019698 starch Nutrition 0.000 claims abstract description 38
- 239000008107 starch Substances 0.000 claims abstract description 38
- 238000001816 cooling Methods 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 30
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 27
- 244000000626 Daucus carota Species 0.000 claims abstract description 24
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 23
- 239000008159 sesame oil Substances 0.000 claims abstract description 14
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- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
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- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 9
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- 239000006002 Pepper Substances 0.000 claims abstract description 7
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- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000001727 glucose Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 241000332371 Abutilon x hybridum Species 0.000 claims description 42
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 16
- 241000234282 Allium Species 0.000 claims description 11
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- 229940099112 cornstarch Drugs 0.000 claims description 11
- 244000100170 Phaseolus lunatus Species 0.000 claims description 8
- 235000010617 Phaseolus lunatus Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 2
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- 210000001541 thymus gland Anatomy 0.000 claims description 2
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- 235000019640 taste Nutrition 0.000 abstract description 15
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- 238000010411 cooking Methods 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
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- 206010033546 Pallor Diseases 0.000 abstract 3
- 241001356908 Cirsium setidens Species 0.000 abstract 2
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- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 11
- 235000019587 texture Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- 235000006751 Platycodon Nutrition 0.000 description 3
- 235000008434 ginseng Nutrition 0.000 description 3
- 235000014109 instant soup Nutrition 0.000 description 3
- 229930189914 platycodon Natural products 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000005769 Japanese ginseng Nutrition 0.000 description 2
- 241000168720 Panax japonicus Species 0.000 description 2
- 235000003174 Panax japonicus Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000004355 Borago officinalis Species 0.000 description 1
- 235000007689 Borago officinalis Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 206010057249 Phagocytosis Diseases 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000002149 gonad Anatomy 0.000 description 1
- 230000002710 gonadal effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008782 phagocytosis Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 전처리한 당면, 곤드레, 당근, 표고버섯, 목이버섯, 도라지 발효액, 양파, 마늘, 물엿, 간장, 설탕, 포도당, 후추, 옥수수전분, 참기름 및 물을 혼합한 후 살균 및 포장하는 단계를 포함하여 제조하는 것을 특징으로 하는 즉석 잡채의 제조방법 및 상기 방법으로 제조된 즉석 잡채에 관한 것이다.The present invention relates to a process for sterilizing and packaging a starch, gondola, carrot, shiitake, throat mushroom, bellflower, onion, garlic, syrup, soy sauce, sugar, glucose, pepper, cornstarch, sesame oil and water The present invention relates to a method for manufacturing instant chopsticks and a ready-to-eat chop based on the method.
잡채는 우리 나라 고유의 식품으로서, 육류와 더불어 야채를 동시에 섭취할 수 있을 뿐만 아니라 특유의 식감으로 인해 건강식으로 각광을 받고 있다. 이러한 잡채는 보통 건당면을 끓는 물에 삶아 찬물에 행군 다음, 육류인 소고기와 함께 당근, 표고버섯, 목이버섯, 양파, 시금치 등의 야채와, 마늘, 간장, 물엿 등의 양념장을 투입하고, 기름을 두른 상태에서 프라이팬에 볶아줌으로써 완성하게 된다.It is a native food of our country, and it is not only able to consume vegetables with meat at the same time, but also is attracting attention as a health food due to its unique texture. These fish are usually boiled in boiling water and then marinated in cold water. Then, the meat beef is mixed with the vegetables such as carrots, shiitake mushrooms, onion and spinach, garlic, soy sauce, syrup, etc., And frying them in a frying pan.
이와 같이 잡채는 조리 과정이 복잡하고 다양한 원료를 사용함에 따라 조리 시간이 길어지는 단점이 있다. 이러한 단점을 해소하고 즉석 조리가 가능하도록 분말 스프와 열풍 건조 후레이크, 당면 등을 용기에 담아둔 가공잡채가 개발되기도 하였으나, 이러한 즉석 조리형 가공 잡채는 잡채 고유의 풍미를 살지리 못하는 단점이 있다.As described above, since the cooking process is complicated and various raw materials are used, the cooking time is long. In order to overcome such disadvantages and to enable instant cooking, processed soup made with powder soup, hot air drying flake, and bean paste in containers have been developed. However, such instant cooked processed soup can not take the unique flavor of the soup.
도라지는 당질, 칼슘, 철분, 비타민 B, 비타민 C 및 인삼의 주요 성분 중 하나인 사포닌을 다량 함유하고 있어, 한방에서는 기관지염, 편도선염 등에 대한 항염증, 거담, 항궤양, 진해, 해열, 진통 등의 효과를 위한 약재로 사용되기도 한다. 또한, 도라지에 함유된 물질들은 곰팡이의 독소 생성을 감소시키며, 실험동물에 투여했을 때 식균작용을 촉진하였을 뿐 아니라, 도라지에 함유된 이눌린 성분은 생쥐를 이용한 항암실험에서 강력한 항암활성을 보인다는 것이 확인되었다. 이눌린은 혈당을 강화하고, 장을 튼튼하게 하며 숙취해소에도 효과가 있는 것으로 알려져 있다.The bellflower contains a large amount of saponin, which is one of the major components of carbohydrate, calcium, iron, vitamin B, vitamin C and ginseng. Therefore, the bellflower contains anti-inflammatory, gonadal, antiulcer, It is also used as a medicinal product for the effect. In addition, the substances contained in the bellflower reduced the production of toxins of fungi, and not only promoted phagocytosis when administered to experimental animals, but also that inulin contained in bellflower exhibited strong anticancer activity in mice . Inulin is known to strengthen blood sugar, strengthen the intestines and help relieve hangovers.
도라지는 인삼에 비하여 비교적 가격이 저렴하고 일반인들이 손쉽게 구할 수 있기 때문에 인삼대용의 건강식품으로 즐겨 먹게 되었으며, 오래 복용하면 보약으로서 좋다고 알려져 있다. 그러나 도라지는 쓴맛이 있어 그대로 사용할 경우, 쓴맛으로 인해 섭취를 기피할 수 있어 이러한 단점을 보완할 필요가 있다.Bellflower is relatively cheaper than ginseng and can be obtained easily by ordinary people, so it is eaten as a healthy food substitute for ginseng, and it is said that it is good as a preservative if taken for a long time. However, since the bellflower has a bitter taste and can be used as it is, it can avoid consumption due to its bitter taste, and it is necessary to compensate for such disadvantages.
한국등록특허 제1452107호에는 즉석 김치 잡채의 제조방법이 개시되어 있고, 한국공개특허 제2016-0095940호에는 즉석 냉동 잡채의 제조방법이 개시되어 있으나, 본 발명의 도라지 발효액을 첨가한 즉석 잡채의 제조방법과는 상이하다.Korean Patent No. 1452107 discloses a method of preparing instant kimchi japanese ginseng. Korean Laid-open Patent Application No. 2016-0095940 discloses a method of preparing instant-frozen japanese ginseng, Method.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 기호도가 우수하고 간편하게 섭취할 수 있는 즉석 잡채를 제조하기 위해, 재료 전처리, 부재료 선정 및 배합비 등의 제조조건을 최적화하여, 풍미, 맛 및 식감이 우수하고, 복잡한 조리 공정 없이 손쉽게 섭취할 수 있는 즉석 잡채의 제조방법을 제공하는 데 있다.SUMMARY OF THE INVENTION The present invention has been made in view of the above needs, and it is an object of the present invention to optimize the manufacturing conditions such as the material pretreatment, the selection of the ingredient and the compounding ratio, and the like in order to produce the ready- Which is excellent in taste and texture, and can be easily ingested without complicated cooking process.
상기 과제를 해결하기 위해, 본 발명은 (a) 도라지와 설탕을 혼합한 후 발효하고 여과하여 도라지 발효액을 제조하는 단계; (b) 건당면을 물에 담그고, 냉각시킨 후 탈수시켜 전처리하는 단계: (c) 절단한 곤드레를 데친 후 냉각하고 탈수시키는 단계; (d) 절단한 당근을 데친 후 냉각하고 탈수시키는 단계; (e) 절단한 표고버섯과 목이버섯을 각각 데친 후 냉각하고 탈수시키는 단계; 및 (f) 상기 (b)단계의 전처리한 당면, 상기 (c)단계의 탈수시킨 곤드레, 상기 (d)단계의 탈수시킨 당근, 상기 (e)단계의 탈수시킨 표고버섯 및 목이버섯, 상기 (a)단계의 제조한 도라지 발효액과 양파, 마늘, 물엿, 간장, 설탕, 포도당, 후추, 옥수수전분, 참기름 및 물을 혼합한 후 살균 및 진공포장하는 단계를 포함하여 제조하는 것을 특징으로 하는 즉석 잡채의 제조방법을 제공한다.In order to solve the above-described problems, the present invention provides a method for preparing a bellflower-containing solution, comprising the steps of: (a) mixing a bellflower with sugar and fermenting and filtering the bellflower solution; (b) immersing the surface of the dry matter in water, cooling and then dehydrating and pretreating: (c) cooling and dehydrating the cut gondola; (d) carving the cut carrots, cooling and dehydrating them; (e) cooling and dehydrating the shredded mushroom and throat mushroom respectively; And (d) a dehydrated carrot of the step (d), a dehydrated shiitake mushroom of the step (d), and a dehydrated mushroom of the step (d) A process for producing a safflower crucible comprising the steps of: mixing a fermented broth prepared in step a) with onion, garlic, syrup, soy sauce, sugar, glucose, pepper, cornstarch, sesame oil and water, Of the present invention.
또한, 본 발명은 상기 방법으로 제조된 즉석 잡채를 제공한다.In addition, the present invention provides an instant chop shop made by the above method.
본 발명의 즉석 잡채는 번거롭고 손작업이 많이 가는 잡채를 간단하게 전자레인지 등으로 데워서 먹을 수 있는 이점이 있어 편의성을 지니며, 냉장에서 3개월의 유통기한을 가져 오랫동안 두고 취식할 수 있는 장점이 있다. 또한, 기존의 잡채와 달리 재료들을 기름에 볶지 않고 고기도 첨가하지 않아 기존 잡채의 느끼함을 잡고 담백하고 깔끔한 맛을 느낄 수 있으며, 당면, 건더기 및 양념의 맛, 식감 및 향이 잘 어우러져 기호도가 우수한 즉석 잡채를 제공할 수 있다. The instant chopsticks of the present invention are advantageous in that they can be easily heated and eaten by a microwave oven or the like, which is cumbersome and requires a lot of manual labor, and has a shelf life of 3 months in a refrigerator for a long time. In addition, unlike the traditional soup, it does not add any meat without adding oil to the ingredients, so you can feel the taste of the original soup and feel clean and clean, and taste, texture and flavor of spices, You can provide instant chopsticks.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
(a) 도라지와 설탕을 혼합한 후 발효하고 여과하여 도라지 발효액을 제조하는 단계;(a) mixing the bellflower with sugar, fermenting and filtering to prepare a bellflower fermentation broth;
(b) 건당면을 물에 담그고, 냉각시킨 후 탈수시켜 전처리하는 단계;(b) immersing the surface of the dry matter in water, cooling it, and dehydrating and pretreating it;
(c) 절단한 곤드레를 데친 후 냉각하고 탈수시키는 단계;(c) heating the cut gondola, cooling and dewatering;
(d) 절단한 당근을 데친 후 냉각하고 탈수시키는 단계;(d) carving the cut carrots, cooling and dehydrating them;
(e) 절단한 표고버섯과 목이버섯을 각각 데친 후 냉각하고 탈수시키는 단계; 및(e) cooling and dehydrating the shredded mushroom and throat mushroom respectively; And
(f) 상기 (b)단계의 전처리한 당면, 상기 (c)단계의 탈수시킨 곤드레, 상기 (d)단계의 탈수시킨 당근, 상기 (e)단계의 탈수시킨 표고버섯 및 목이버섯, 상기 (a)단계의 제조한 도라지 발효액과 양파, 마늘, 물엿, 간장, 설탕, 포도당, 후추, 옥수수전분, 참기름 및 물을 혼합한 후 살균 및 진공포장하는 단계를 포함하여 제조하는 것을 특징으로 하는 즉석 잡채의 제조방법을 제공한다.(d) a dehydrated carrot of the step (d), dehydrated shiitake and thymus mushroom of the step (d), a (a) a dehydrated shrimp of the step ) Step of mixing the fermented broth of bellflower with the onion, garlic, syrup, soy sauce, sugar, glucose, pepper, cornstarch, sesame oil and water, followed by sterilization and vacuum packaging. And a manufacturing method thereof.
본 발명의 즉석 잡채의 제조방법에서, 상기 (a)단계의 도라지 발효액은 바람직하게는 도라지와 설탕을 5.7~6.3:3.8~4.2 중량비율로 혼합한 후 20~25℃에서 25~35일 동안 발효하고 여과하여 제조할 수 있으며, 더욱 바람직하게는 도라지와 설탕을 6:4 중량비율로 혼합한 후 20~25℃에서 30일 동안 발효하고 여과하여 제조할 수 있다. 상기와 같은 조건으로 도라지 발효액을 제조하는 것이 도라지 특유의 쓴맛 및 아린맛은 제거되고 도라지 고유의 향과 맛이 증진되는 이점이 있으며, 잡채에 적정량 첨가할 경우 잡채의 풍미를 더욱 증진시킬 수 있었다. 그러나, 제조 조건이 상기 범위를 벗어나거나, 도라지를 그대로 또는 추출한 추출물을 첨가하여 잡채를 제조할 경우 도라지 쓴맛이 남아있어 기호도가 떨어지는 문제점이 있다.In step (a) of the present invention, the step (b) of the step (b) is preferably carried out by mixing the platycodon with sugar in a ratio of 5.7 to 6.3: 3.8 to 4.2, followed by fermentation at 20 to 25 ° C for 25 to 35 days And more preferably by mixing the bellflower and the sugar in a weight ratio of 6: 4, fermenting at 20 to 25 ° C for 30 days, and filtering. The fermented broccoli fermentation broth under the above conditions has the advantage of eliminating the bitter and arling flavor unique to the platycodon, and enhancing the flavor and taste inherent to the platycodon. However, when the preparation conditions are out of the above-mentioned range, or when the extract is directly added or extracted, the bitterness of the bellflower tends to remain, resulting in poor taste.
또한, 본 발명의 즉석 잡채의 제조방법에서, 상기 (b)단계의 전처리는 바람직하게는 건당면을 90~98℃ 물에 15~25분 동안 담그고, 25~30℃로 냉각시킨 후 탈수시킬 수 있으며, 더욱 바람직하게는 건당면을 95℃ 물에 20분 동안 담그고, 30℃로 냉각시킨 후 탈수시킬 수 있다. 상기와 같이 건당면을 전처리하는 것이 면이 퍼지지 않고 탄력 및 쫄깃함을 유지하며, 식감이 우수한 잡채로 제조할 수 있었다.Also, in the method of the present invention, the pretreatment of step (b) is preferably carried out by immersing the surface of the dry matter in water at 90 to 98 캜 for 15 to 25 minutes, cooling to 25 to 30 캜, More preferably, the dry surface can be dipped in 95 ° C water for 20 minutes, cooled to 30 ° C and then dehydrated. As described above, the pretreatment of the surface of the dry surface kept the elasticity and chewiness of the surface without spreading, and was able to be manufactured with a good texture.
또한, 본 발명의 즉석 잡채의 제조방법에서, 상기 (f)단계의 혼합은 바람직하게는 즉석 잡채 100 중량부를 기준으로, 전처리한 당면 45~55 중량부, 곤드레 2~2.7 중량부, 당근 9~10 중량부, 표고버섯 0.5~0.9 중량부, 목이버섯 1.4~1.8 중량부, 도라지 발효액 1~1.7 중량부, 양파 7~8 중량부, 마늘 1.4~2 중량부, 물엿 2.5~3 중량부, 간장 6.5~7.2 중량부, 설탕 1.2~1.7 중량부, 포도당 0.2~0.4 중량부, 후추 0.02~0.04 중량부, 옥수수전분 0.5~1 중량부, 참기름 1.7~2.4 중량부 및 물 9~13 중량부를 혼합할 수 있으며, 더욱 바람직하게는 즉석 잡채 100 중량부를 기준으로, 전처리한 당면 50 중량부, 곤드레 2.35 중량부, 당근 9.415 중량부, 표고버섯 0.68 중량부, 목이버섯 1.57 중량부, 도라지 발효액 1.355 중량부, 양파 7.53 중량부, 마늘 1.695 중량부, 물엿 2.74 중량부, 간장 6.91 중량부, 설탕 1.445 중량부, 포도당 0.285 중량부, 후추 0.03 중량부, 옥수수전분 0.76 중량부, 참기름 1.96 중량부 및 물 11.275 중량부를 혼합할 수 있다. 상기와 같은 재료 및 배합비로 제조된 즉석 잡채는 당면과 부재료들의 식감, 풍미 및 맛이 잘 어우러져 기호도가 우수한 즉석 잡채로 제조할 수 있었다.In addition, in the method of the instant invention, the mixing of the step (f) is preferably carried out by mixing 45 to 55 parts by weight of the pretreated sugar bean, 2 to 2.7 parts by weight of the gonads, 9 to 9 parts by weight of carrots, 1 to 1.7 parts by weight of a broth fermentation broth, 7 to 8 parts by weight of onion, 1.4 to 2 parts by weight of garlic, 2.5 to 3 parts by weight of starch syrup, 6.5 to 7.2 parts by weight of sugar, 1.2 to 1.7 parts by weight of sugar, 0.2 to 0.4 parts by weight of glucose, 0.02 to 0.04 parts by weight of pepper, 0.5 to 1 part by weight of corn starch, 1.7 to 2.4 parts by weight of sesame oil and 9 to 13 parts by weight of water , More preferably 50 parts by weight of pretreated sugar bean, 2.35 parts by weight of gondola, 9.415 parts by weight of carrot, 0.68 part by weight of shiitake mushroom, 1.57 parts by weight of shiitake mushroom, 1.355 parts by weight of borage fermentation broth, 7.53 parts by weight of onion, 1.695 parts by weight of garlic, 2.74 parts by weight of starch syrup, 6.91 parts by weight of soy sauce, 1.445 parts by weight of sugar, Clique 0.285 parts by weight of black pepper 0.03 parts by weight of corn starch 0.76 parts by weight of sesame oil, 1.96 parts by weight water 11.275 parts by weight may be mixed. The instant sauces prepared with the above materials and mixing ratios could be manufactured into instant sauces having excellent taste and good taste by mixing the texture, flavor and taste of the sauces and the raw materials.
본 발명의 즉석 잡채의 제조방법은, 보다 구체적으로는The method of the present invention for preparing an instant oral gum, more specifically,
(a) 도라지와 설탕을 5.7~6.3:3.8~4.2 중량비율로 혼합한 후 20~25℃에서 25~35일 동안 발효하고 여과하여 도라지 발효액을 제조하는 단계;(a) blending bellflower and sugar in a ratio of 5.7 to 6.3: 3.8 to 4.2, and then fermenting at 20 to 25 ° C for 25 to 35 days and filtering to prepare a bellflower fermented broth;
(b) 건당면을 90~98℃ 물에 15~25분 동안 담그고, 25~30℃로 냉각시킨 후 탈수시켜 전처리하는 단계;(b) immersing the dry surface in water at 90 to 98 ° C for 15 to 25 minutes, cooling to 25 to 30 ° C, followed by dehydration and pretreatment;
(c) 절단한 곤드레를 90~98℃에서 35~45초 동안 데친 후 25~30℃로 냉각하고 탈수시키는 단계;(c) dehydrating the cut gondola at 90 to 98 DEG C for 35 to 45 seconds, cooling to 25 to 30 DEG C and dehydrating;
(d) 4.5~5.5×0.4~0.6×0.4~0.6 cm의 스틱형태로 절단한 당근을 90~98℃에서 2~4초 동안 데친 후 25~30℃로 냉각하고 탈수시키는 단계;(d) carving the carrots cut in a stick shape of 4.5 to 5.5 x 0.4 to 0.6 x 0.4 to 0.6 cm at 90 to 98 ° C for 2 to 4 seconds, cooling to 25 to 30 ° C and dehydrating;
(e) 2.5~3.5 ㎜로 슬라이스한 표고버섯과 0.8~1.2 cm로 절단한 목이버섯을 각각 90~98℃에서 8~12초 동안 데친 후 25~30℃로 냉각하고 탈수시키는 단계; 및(e) slicing shiitake mushrooms at 2.5 to 3.5 mm and shiitake mushrooms at 0.8 to 1.2 cm at 90 to 98 ° C for 8 to 12 seconds, cooling to 25 to 30 ° C and dehydrating; And
(f) 즉석 잡채 100 중량부를 기준으로, 상기 (b)단계의 전처리한 당면 45~55 중량부, 상기 (c)단계의 탈수시킨 곤드레 2~2.7 중량부, 상기 (d)단계의 탈수시킨 당근 9~10 중량부, 상기 (e)단계의 탈수시킨 표고버섯 0.5~0.9 중량부 및 목이버섯 1.4~1.8 중량부, 상기 (a)단계의 제조한 도라지 발효액 1~1.7 중량부와 양파 7~8 중량부, 마늘 1.4~2 중량부, 물엿 2.5~3 중량부, 간장 6.5~7.2 중량부, 설탕 1.2~1.7 중량부, 포도당 0.2~0.4 중량부, 후추 0.02~0.04 중량부, 옥수수전분 0.5~1 중량부, 참기름 1.7~2.4 중량부 및 물 9~13 중량부를 혼합한 후 90~100℃에서 8~12분 동안 살균하고 진공포장한 후 84~92℃에서 15~20분 동안 살균하는 단계를 포함할 수 있으며,(f) 45 to 55 parts by weight of the pretreated sugar bean of step (b), 2 to 2.7 parts by weight of dehydrated ghredine of step (c), 100 to 500 parts by weight of dehydrated carrots 0.5 to 0.9 parts by weight of dehydrated shiitake in step (e) and 1.4 to 1.8 parts by weight of a mushroom, 1 to 1.7 parts by weight of the prepared bellflowy broth prepared in step (a) A starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, 1.7 to 2.4 parts by weight of sesame oil and 9 to 13 parts by weight of water are mixed and sterilized at 90 to 100 ° C. for 8 to 12 minutes and vacuum packaged and sterilized at 84 to 92 ° C. for 15 to 20 minutes In addition,
더욱 구체적으로는,More specifically,
(a) 도라지와 설탕을 6:4 중량비율로 혼합한 후 20~25℃에서 30일 동안 발효하고 여과하여 도라지 발효액을 제조하는 단계;(a) blending bellflower and sugar in a weight ratio of 6: 4, fermenting the mixture at 20 to 25 ° C for 30 days, and filtering to prepare a bellflower solution;
(b) 건당면을 95℃ 물에 20분 동안 담그고, 30℃로 냉각시킨 후 탈수시켜 전처리하는 단계;(b) immersing the surface of the dry matter in 95 ° C water for 20 minutes, cooling to 30 ° C, followed by dehydration and pretreatment;
(c) 절단한 곤드레를 95℃에서 40초 동안 데친 후 30℃로 냉각하고 탈수시키는 단계;(c) pounding the cut gondola at 95 DEG C for 40 seconds, cooling to 30 DEG C and dehydrating;
(d) 5×0.5×0.5 cm의 스틱형태로 절단한 당근을 95℃에서 3초 동안 데친 후 30℃로 냉각하고 탈수시키는 단계;(d) carrots cut into sticks of 5 x 0.5 x 0.5 cm were poured at 95 ° C for 3 seconds, cooled to 30 ° C and dehydrated;
(e) 3 ㎜로 슬라이스한 표고버섯과 1 cm로 절단한 목이버섯을 각각 95℃에서 10초 동안 데친 후 30℃로 냉각하고 탈수시키는 단계; 및(e) slicing shiitake sliced at 3 mm and shiitake mushroom cut at 1 cm each at 95 ° C for 10 seconds, cooling to 30 ° C and dehydrating; And
(f) 즉석 잡채 100 중량부를 기준으로, 상기 (b)단계의 전처리한 당면 50 중량부, 상기 (c)단계의 탈수시킨 곤드레 2.35 중량부, 상기 (d)단계의 탈수시킨 당근 9.415 중량부, 상기 (e)단계의 탈수시킨 표고버섯 0.68 중량부 및 목이버섯 1.57 중량부, 상기 (a)단계의 제조한 도라지 발효액 1.355 중량부와 양파 7.53 중량부, 마늘 1.695 중량부, 물엿 2.74 중량부, 간장 6.91 중량부, 설탕 1.445 중량부, 포도당 0.285 중량부, 후추 0.03 중량부, 옥수수전분 0.76 중량부, 참기름 1.96 중량부 및 물 11.275 중량부를 혼합한 후 95℃에서 10분 동안 살균하고 진공포장한 후 88℃에서 15~20분 동안 살균하는 단계를 포함할 수 있다.(f) 50 parts by weight of the pretreated sugar bean of step (b), 2.35 parts by weight of dehydrated ghdra of step (c), 9.415 parts by weight of dehydrated carrots of step (d) 0.68 parts by weight of dehydrated shiitake in step (e), 1.57 parts by weight of the shiitake mushroom, 1.355 parts by weight of the borosilicate fermentation broth prepared in step (a), 7.53 parts by weight of onion, 1.695 parts by weight of garlic, 2.74 parts by weight of starch syrup, 6.91 parts by weight of sugar, 0.285 parts by weight of glucose, 0.03 parts by weight of glucose, 0.76 part by weight of corn starch, 1.96 parts by weight of sesame oil and 11.275 parts by weight of water were mixed and sterilized at 95 DEG C for 10 minutes, Lt; 0 > C for 15-20 minutes.
본 발명의 즉석 잡채의 제조방법에서, 상기 (c) 내지 (e)단계와 같이 재료들을 혼합하지 않고 각각 전처리하여야 각 재료들의 맛과 향을 보존할 수 있었다. 또한, 상기와 같은 조건으로 재료들을 데치는 것이 재료들이 지니는 식감 및 풍미를 해치지 않으면서 잡채 제조에 적합한 상태로 전처리할 수 있었다.In the method of the present invention, it is possible to preserve the taste and flavor of each material by pre-treating them without mixing the materials as in the above (c) to (e). In addition, it was possible to pretreat materials in the above-described condition to a state suitable for the manufacture of a souvenir without harming the texture and flavor of the ingredients.
본 발명은 또한, 상기 방법으로 제조된 즉석 잡채를 제공한다.The present invention also provides instant choppers made by the above method.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
제조예Manufacturing example 1: 도라지 발효액을 이용한 즉석 잡채 1: Instant juice using a bellflower solution
(a) 도라지와 설탕을 6:4 중량비율로 혼합한 후 20~25℃에서 30일 동안 발효하고 여과하여 도라지 발효액을 제조하였다.(a) bellflower and sugar were mixed in a weight ratio of 6: 4, fermented at 20 to 25 ° C for 30 days, and filtered to prepare a bellflower fermented broth.
(b) 건당면을 95℃ 물에 20분 동안 담그고, 30℃ 이하의 유수에 냉각시킨 후 탈수시켜 전처리하였다.(b) The surface of the dry matter was immersed in 95 ° C water for 20 minutes, cooled to 30 ° C or lower in water, and then dehydrated and pretreated.
(c) 3 cm 단위로 절단한 곤드레를 95℃에서 40초 동안 데친 후 30℃ 이하의 유수에 냉각하고 탈수시켰다.(c) The gondola cut in 3 cm increments was poured at 95 ° C for 40 seconds, then cooled to 30 ° C or lower and drained.
(d) 5×0.5×0.5 cm의 스틱형태로 절단한 당근을 95℃에서 3초 동안 데친 후 30℃ 이하의 유수에 냉각하고 탈수시켰다.(d) Carrots cut into 5 × 0.5 × 0.5 cm sticks were poured at 95 ° C. for 3 seconds, cooled to 30 ° C. or lower and dehydrated.
(e) 3 ㎜ 두께로 슬라이스한 표고버섯과 1 cm 단위로 자른 목이버섯을 각각 95℃에서 10초 동안 데친 후 30℃ 이하의 유수에 냉각하고 탈수시켰다.(e) Sliced shiitake mushrooms with a thickness of 3 mm and chestnut mushrooms cut into 1 cm units were heated at 95 ° C for 10 seconds, cooled to 30 ° C or lower, and dehydrated.
(f) 즉석 잡채 100 중량부를 기준으로, 상기 (b)단계의 전처리한 당면 50 중량부, 상기 (c)단계의 탈수시킨 곤드레 2.35 중량부, 상기 (d)단계의 탈수시킨 당근 9.415 중량부, 상기 (e)단계의 탈수시킨 표고버섯 0.68 중량부 및 목이버섯 1.57 중량부, 상기 (a)단계의 제조한 도라지 발효액 1.355 중량부와 슬라이스한 양파 7.53 중량부, 다진마늘 1.695 중량부, 물엿 2.74 중량부, 간장 6.91 중량부, 설탕 1.445 중량부, 포도당 0.285 중량부, 흑후추 0.03 중량부, 찰옥수수전분 0.76 중량부, 참기름 1.96 중량부 및 정제수 11.275 중량부를 혼합하여 제조한 잡채를 95℃에서 10분 동안 살균하고 냉각하였다. 상기 냉각한 잡채를 파우치에 넣고 진공포장한 후 88℃에서 15~20분 동안 살균하고 30℃ 이하로 냉각하였다.(f) 50 parts by weight of the pretreated sugar bean of step (b), 2.35 parts by weight of dehydrated ghdra of step (c), 9.415 parts by weight of dehydrated carrots of step (d) 0.68 parts by weight of dehydrated shiitake in the step (e), 1.57 parts by weight of shiitake mushroom, 1.355 parts by weight of the borosilicate fermentation broth prepared in the step (a), 7.53 parts by weight of sliced onion, 1.695 parts by weight of ground chopped garlic, , Soy sauce, 6.91 parts by weight of sugar, 1.445 parts by weight of sugar, 0.285 parts by weight of glucose, 0.03 part by weight of black pepper, 0.76 part by weight of corn starch, 1.96 parts by weight of sesame oil and 11.275 parts by weight of purified water, Sterilized and cooled. The cooled sauces were placed in a pouch, vacuum packed, sterilized at 88 DEG C for 15 to 20 minutes, and cooled to 30 DEG C or less.
비교예Comparative Example 1: 도라지를 첨가한 즉석 잡채 1: Instant soup with bellflower
상기 제조예 1의 방법으로 즉석 잡채를 제조하되, (f)단계에서 도라지 발효액을 첨가하지 않고 95℃에서 10초 동안 데친 도라지를 1.355 중량부 첨가하여 즉석 잡채를 제조하였다.In step (f), 1.355 parts by weight of bellflower broth was added at 95 DEG C for 10 seconds without adding a broth fermentation broth to prepare an instant broth.
실시예Example 1: 도라지 발효액 관능검사 1: Sensory evaluation of bellflower fermented milk
상기 제조예 1에서 (a)단계의 방법으로 제조된 도라지 발효액, 상기 제조예 1에서 (a)단계의 방법으로 도라지 발효액을 제조하되, 도라지와 설탕의 배합비를 달리하여 제조된 도라지 발효액(비교예 2 및 3), 상기 제조예 1에서 (a)단계의 방법으로 도라지 발효액을 제조하되, 발효조건을 달리하여 제조된 도라지 발효액(비교예 4 및 5)를 가지고 관능검사를 실시하였다.A bellflower fermented broth prepared by the method of Preparation Example 1, a bellflower fermented broth prepared by preparing the bellflower broth by the method of (a) in Production Example 1, but prepared by varying the blend ratio of bellflower and sugar 2 and 3), the sensory test was carried out with the Dorangchi fermentation broth (Comparative Examples 4 and 5) prepared by varying fermentation conditions while preparing the broth fermentation broth by the method of step (a) of Preparation Example 1.
관능검사는 관능검사 요원 30명을 대상으로 실시하였고, 관능검사 항목은 향, 맛 및 전체적인 기호도에 대하여 실시하였으며, 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. 5: 아주 좋다, 4: 좋다, 3: 보통이다, 2: 나쁘다, 1: 아주 나쁘다.The sensory test was conducted on 30 sensory test personnel. The sensory test items were evaluated for flavor, taste and overall acceptability. Five points were scored according to the 5-point scale method, Were recorded, and their average values were obtained and recorded. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.
그 결과, 도라지 발효액 제조 시 도라지와 설탕을 6:4 중량비율로 혼합하여 제조하는 것이 다른 비율로 혼합하여 제조하는 것에 비해 맛과 향이 우수하였고, 발효조건에 따라서도, 20~25℃에서 30일 동안 발효하는 것이 다른 발효조건에 비해 더 우수한 기호도를 나타내었다. 따라서, 제조예 1의 (a)단계의 조건으로 도라지 발효액을 제조하는 것이 도라지 특유의 쓴맛은 제거되고 도라지 고유의 향과 맛이 증진되어 기호도가 증진됨을 확인할 수 있었다.As a result, it was found that, in the preparation of the bellflower solution, the bellflower and the sugar were mixed at a weight ratio of 6: 4, Fermentation conditions showed better preference than other fermentation conditions. Accordingly, it was confirmed that the preparation of the broth fermentation broth under the conditions of step (a) of Preparation Example 1 was effective in eliminating the bitter taste unique to the broth and enhancing the flavor and taste inherent to the broth.
실시예Example 2: 재료 배합비에 따른 즉석 잡채 관능검사 2: Instant sensory sensory test according to ingredients ratio
제조예 1의 방법으로 제조된 즉석 잡채와 상기 제조예 1의 방법으로 제조하되, (f)단계의 재료 배합비를 달리하여 제조된 즉석 잡채(비교예 6 및 7)를 가지고 훈련된 관능검사 요원 30명을 대상으로 관능검사를 실시하였다. 관능검사 항목은 향, 맛, 식감 및 전체적인 기호도에 대하여 실시하였으며, 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. 5: 아주 좋다, 4: 좋다, 3: 보통이다, 2: 나쁘다, 1: 아주 나쁘다.The sensory test agent 30 trained with the instant prepared by the method of Preparation Example 1 and the instant prepared by the method of Preparation Example 1, but prepared with different ingredients at the stage (f) (Comparative Examples 6 and 7) The sensory evaluation was carried out. The sensory test items were evaluated for flavor, taste, texture, and overall acceptability. The scores were recorded on a 5-point scale using the following evaluation criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.
그 결과, 도라지 발효액을 첨가하지 않고 도라지를 첨가하여 제조된 비교예 1에 비해 제조예 1의 즉석 잡채가 향과 맛에 대한 기호도에서 더 높은 점수를 나타내어, 본 발명의 도라지 발효액이 잡채의 감칠맛과 풍미를 더해주는 것을 확인할 수 있었다. 또한, 재료 배합비를 달리한 비교예 6 및 7의 즉석 잡채에 비해서도 제조예 1의 배합비로 제조된 즉석 잡채가 재료들의 식감, 향 및 맛이 잘 어우러져 더 선호한다는 것을 확인할 수 있었다.As a result, compared with Comparative Example 1, which was prepared by adding the bellflower without adding the bellflower solution, the ready-to-eat juice of Preparation Example 1 showed a higher score in terms of taste and flavor preference, It was confirmed that it adds flavor. In addition, it was confirmed that the prepared instant soup prepared at the blending ratio of Preparation Example 1 was more preferable than the instant soup prepared according to Comparative Examples 6 and 7 having different ingredients in terms of texture, flavor and taste.
Claims (5)
(b) 건당면을 물에 담그고, 냉각시킨 후 탈수시켜 전처리하는 단계;
(c) 절단한 곤드레를 데친 후 냉각하고 탈수시키는 단계;
(d) 절단한 당근을 데친 후 냉각하고 탈수시키는 단계;
(e) 절단한 표고버섯과 목이버섯을 각각 데친 후 냉각하고 탈수시키는 단계; 및
(f) 상기 (b)단계의 전처리한 당면, 상기 (c)단계의 탈수시킨 곤드레, 상기 (d)단계의 탈수시킨 당근, 상기 (e)단계의 탈수시킨 표고버섯 및 목이버섯, 상기 (a)단계의 제조한 도라지 발효액과 양파, 마늘, 물엿, 간장, 설탕, 포도당, 후추, 옥수수전분, 참기름 및 물을 혼합한 후 살균 및 진공포장하는 단계를 포함하여 제조하는 것을 특징으로 하는 즉석 잡채의 제조방법.(a) mixing the bellflower with sugar, fermenting and filtering to prepare a bellflower fermentation broth;
(b) immersing the surface of the dry matter in water, cooling it, and dehydrating and pretreating it;
(c) heating the cut gondola, cooling and dewatering;
(d) carving the cut carrots, cooling and dehydrating them;
(e) cooling and dehydrating the shredded mushroom and throat mushroom respectively; And
(d) a dehydrated carrot of the step (d), dehydrated shiitake and thymus mushroom of the step (d), a (a) a dehydrated shrimp of the step ) Step of mixing the fermented broth prepared with onion, garlic, syrup, soy sauce, sugar, glucose, pepper, cornstarch, sesame oil and water, followed by sterilization and vacuum packing. Gt;
(a) 도라지와 설탕을 5.7~6.3:3.8~4.2 중량비율로 혼합한 후 20~25℃에서 25~35일 동안 발효하고 여과하여 도라지 발효액을 제조하는 단계;
(b) 건당면을 90~98℃ 물에 15~25분 동안 담그고, 냉각시킨 후 탈수시켜 전처리하는 단계;
(c) 절단한 곤드레를 90~98℃에서 35~45초 동안 데친 후 냉각하고 탈수시키는 단계;
(d) 절단한 당근을 90~98℃에서 2~4초 동안 데친 후 냉각하고 탈수시키는 단계;
(e) 절단한 표고버섯과 목이버섯을 각각 90~98℃에서 8~12초 동안 데친 후 냉각하고 탈수시키는 단계; 및
(f) 즉석 잡채 100 중량부를 기준으로, 상기 (b)단계의 전처리한 당면 45~55 중량부, 상기 (c)단계의 탈수시킨 곤드레 2~2.7 중량부, 상기 (d)단계의 탈수시킨 당근 9~10 중량부, 상기 (e)단계의 탈수시킨 표고버섯 0.5~0.9 중량부 및 목이버섯 1.4~1.8 중량부, 상기 (a)단계의 제조한 도라지 발효액 1~1.7 중량부와 양파 7~8 중량부, 마늘 1.4~2 중량부, 물엿 2.5~3 중량부, 간장 6.5~7.2 중량부, 설탕 1.2~1.7 중량부, 포도당 0.2~0.4 중량부, 후추 0.02~0.04 중량부, 옥수수전분 0.5~1 중량부, 참기름 1.7~2.4 중량부 및 물 9~13 중량부를 혼합한 후 90~100℃에서 8~12분 동안 살균하고 진공포장하는 단계를 포함하여 제조하는 것을 특징으로 하는 즉석 잡채의 제조방법.3. The method of claim 2,
(a) blending bellflower and sugar in a ratio of 5.7 to 6.3: 3.8 to 4.2, and then fermenting at 20 to 25 ° C for 25 to 35 days and filtering to prepare a bellflower fermented broth;
(b) immersing the surface of the dry matter in water at 90 to 98 ° C for 15 to 25 minutes, cooling, and then dehydrating and pretreating;
(c) heating the cut gondola at 90 to 98 占 폚 for 35 to 45 seconds, followed by cooling and dehydrating;
(d) carving the cut carrots at 90-98 ° C for 2-4 seconds, cooling and dehydrating;
(e) cooling the shredded shiitake and the shiitake mushroom at 90 to 98 ° C for 8 to 12 seconds, respectively, followed by cooling and dehydrating; And
(f) 45 to 55 parts by weight of the pretreated sugar bean of step (b), 2 to 2.7 parts by weight of dehydrated ghredine of step (c), 100 to 500 parts by weight of dehydrated carrots 0.5 to 0.9 parts by weight of dehydrated shiitake in step (e) and 1.4 to 1.8 parts by weight of a mushroom, 1 to 1.7 parts by weight of the prepared bellflowy broth prepared in step (a) A starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, , 1.7 to 2.4 parts by weight of sesame oil and 9 to 13 parts by weight of water, sterilizing the mixture at 90 to 100 DEG C for 8 to 12 minutes, and vacuum-packing the mixture.
(a) 도라지와 설탕을 5.7~6.3:3.8~4.2 중량비율로 혼합한 후 20~25℃에서 25~35일 동안 발효하고 여과하여 도라지 발효액을 제조하는 단계;
(b) 건당면을 90~98℃ 물에 15~25분 동안 담그고, 25~30℃로 냉각시킨 후 탈수시켜 전처리하는 단계;
(c) 절단한 곤드레를 90~98℃에서 35~45초 동안 데친 후 25~30℃로 냉각하고 탈수시키는 단계;
(d) 4.5~5.5×0.4~0.6×0.4~0.6 cm의 스틱형태로 절단한 당근을 90~98℃에서 2~4초 동안 데친 후 25~30℃로 냉각하고 탈수시키는 단계;
(e) 2.5~3.5 ㎜로 슬라이스한 표고버섯과 0.8~1.2 cm로 절단한 목이버섯을 각각 90~98℃에서 8~12초 동안 데친 후 25~30℃로 냉각하고 탈수시키는 단계; 및
(f) 즉석 잡채 100 중량부를 기준으로, 상기 (b)단계의 전처리한 당면 45~55 중량부, 상기 (c)단계의 탈수시킨 곤드레 2~2.7 중량부, 상기 (d)단계의 탈수시킨 당근 9~10 중량부, 상기 (e)단계의 탈수시킨 표고버섯 0.5~0.9 중량부 및 목이버섯 1.4~1.8 중량부, 상기 (a)단계의 제조한 도라지 발효액 1~1.7 중량부와 양파 7~8 중량부, 마늘 1.4~2 중량부, 물엿 2.5~3 중량부, 간장 6.5~7.2 중량부, 설탕 1.2~1.7 중량부, 포도당 0.2~0.4 중량부, 후추 0.02~0.04 중량부, 옥수수전분 0.5~1 중량부, 참기름 1.7~2.4 중량부 및 물 9~13 중량부를 혼합한 후 90~100℃에서 8~12분 동안 살균하고 진공포장한 후 84~92℃에서 15~20분 동안 살균하는 단계를 포함하여 제조하는 것을 특징으로 하는 즉석 잡채의 제조방법.The method of claim 3,
(a) blending bellflower and sugar in a ratio of 5.7 to 6.3: 3.8 to 4.2, and then fermenting at 20 to 25 ° C for 25 to 35 days and filtering to prepare a bellflower fermented broth;
(b) immersing the dry surface in water at 90 to 98 ° C for 15 to 25 minutes, cooling to 25 to 30 ° C, followed by dehydration and pretreatment;
(c) dehydrating the cut gondola at 90 to 98 DEG C for 35 to 45 seconds, cooling to 25 to 30 DEG C and dehydrating;
(d) carving the carrots cut in a stick shape of 4.5 to 5.5 x 0.4 to 0.6 x 0.4 to 0.6 cm at 90 to 98 ° C for 2 to 4 seconds, cooling to 25 to 30 ° C and dehydrating;
(e) slicing shiitake mushrooms at 2.5 to 3.5 mm and shiitake mushrooms at 0.8 to 1.2 cm at 90 to 98 ° C for 8 to 12 seconds, cooling to 25 to 30 ° C and dehydrating; And
(f) 45 to 55 parts by weight of the pretreated sugar bean of step (b), 2 to 2.7 parts by weight of dehydrated ghredine of step (c), 100 to 500 parts by weight of dehydrated carrots 0.5 to 0.9 parts by weight of dehydrated shiitake in step (e) and 1.4 to 1.8 parts by weight of a mushroom, 1 to 1.7 parts by weight of the prepared bellflowy broth prepared in step (a) A starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, a starch, 1.7 to 2.4 parts by weight of sesame oil and 9 to 13 parts by weight of water are mixed and sterilized at 90 to 100 ° C. for 8 to 12 minutes and vacuum packaged and sterilized at 84 to 92 ° C. for 15 to 20 minutes The method of claim 1,
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