KR20180124316A - Preparation method of ready-to-eat reconstituted ox-blood and preparation method of ready-to-eat hangover soup using the same - Google Patents

Abstract

The present invention relates to a method for producing an instant reconstituted ox-blood rice soup and to a method for producing a hangover soup using the same. More particularly, the present invention produces the ox-blood rice soup having excellent resilience even after freeze-drying, and can provide the instant hangover soup capable of showing a texture and color similar to a texture and color of a commercially available hangover soup boiled in person.

Description

[0001] The present invention relates to a method for preparing instant reconstituted eggs, and a method for preparing the instant ready-to-eat reconstituted ox-

The present invention relates to a method for preparing instant reconstituted propagules and a method for producing instant soybean paste using the same, and more particularly, to a method for preparing instant pods having excellent resilience even after freeze-drying, It is related to the technique of applying it as an instant distillation station that can be shown.

As the industry develops and the age changes, the tendency to pursue simplification of diet is increasing. This can be attributed to efforts to reduce housework hours due to double - income, an increase in the number of single - family households, and an increase in the elderly population due to an aging society.

Due to these reasons, the preference for foods that are cooked with a short time and less effort is getting easier than the food that is cooked with much time and effort. Therefore, the instant food that can be cooked in the industrial market is poured like flood It is coming out.

While Western cooking is a dry cooking method using an oven, a wet cooking method which takes the form of tang (汤) developed in Korea and oriental cooking has developed in Korea. For this reason, among the ready-to-eat foods that are overflowing in the industrial society, products such as seaweed soup, miso soup, soup soup, broiler soup, and soup soup are main products.

On the other hand, Sunji refers to the blood of animals, and in Korea, it often means a hardened form. Sungeo is low in calories and low in fat compared to sirloin, and has a high value as a diet food. Also, calcium and iron are abundant, so anemia can be prevented.

As a ready-to-eat food using sunflower, it is used to sterilize egg yolk, broth, bean sprouts, and bean sprouts together and sterilize frozen products. In order to make frozen products universal, After wrapping, the fish was forced to be packed in a state that the fish was not completely removed. In the past, malodor removing agents have been used for the removal of fishy smell, but this has become a method that can not be practically used due to hygienic problems. As a result, only a method of sterilizing sterilized sterilized at a higher temperature was considered as the only method. However, sterilization of the sterilized paste at an excessively high temperature is disadvantageous in that the characteristic taste of the celadon is removed and the restitution power of the celadon is lowered.

In order to solve this problem, there has been used a method of lyophilizing and packing the materials of sunflower seed husk, but there is a problem that when the hot water is poured into the freeze-dried sunflower, the sunflower is loosened and the shape is changed, .

Therefore, it is required to instantly prepare sunflower seeds which can exhibit a deep taste, texture and color similar to those of commercially available sunflower seeds by making use of the unique flavor of sunflower and enhancing the restoring power of sunflower.

Patent Document 1. Korean Patent Laid-Open No. 10-2004-0075588 Patent Document 2: Korean Patent Publication No. 1994-0023394

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above problems, and it is an object of the present invention to provide a method of preparing a pregelatinized starch having excellent resilience even after freeze-drying and using the same to prepare instant soybean soup, .

According to an aspect of the present invention, (B) the step of crushing the boiled egg; (C) mixing the crushed corn and carrageenan to obtain a mixed pregelatin; And (D) freeze-drying the mixed pregelatinization product.

The carrageenan may be mixed in an amount of 5 to 9 parts by weight based on 100 parts by weight of the crushed corn.

The carrageenan may be kappa-carrageenan.

The step (D) may be performed by forming the mixed pregelment into a mold having a size of 1.5 to 3.5 cm < ^{3 &} gt ;, followed by lyophilization.

And further vacuum packing the freeze-dried paper after the step (D).

Further, the present invention relates to a method for producing a fermented soybean milk, comprising the steps of: (a) adding and boiling soybean, sheep, vegetable and seasoning ingredients into water; (b) sieving the boiled egg, sheep and vegetables to obtain broth; (c) crushing the boiled egg; (d) mixing the crushed corn and carrageenan to obtain a mixed pregelatin; And (e) lyophilizing the mixed pregelatinization, boiled amount, boiled vegetable and broth, respectively.

The step (b) may further include slicing the thickness of the boiled amount to 1 to 3 mm, followed by grinding with a grinder.

The carrageenan may be mixed in an amount of 5 to 9 parts by weight based on 100 parts by weight of the crushed corn.

The carrageenan may be kappa-carrageenan.

In the step (e), the mixed pregelment may be formed into a mold having a size of 1.5 to 3.5 cm ³ and lyophilized.

And concentrating the broth to 40 to 60% after the step (b).

(L) mixing the lyophilized material after step (e) with: (i) mixing pregelatinization; And (ii) separately vacuum packing the product into a quantity, a vegetable, and a broth, and sealing and packaging the product in a container.

(Iii) Separate vacuum packed pepper oil can be further packaged in a sealed package.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a sunflower having excellent resilience even after freeze-drying, and to provide an instant sunflower soup which can exhibit a texture and a color similar to those of commercially available soybean soup.

FIG. 1 is an image showing a process of preparing an instant reconstruction guide from Embodiment 1 of the present invention. FIG.
Fig. 2 is an image showing the morphological restoring force of the instant primer (control) prepared from Comparative Example 1 of the present invention over time. Fig.
FIG. 3 is an image showing the shape restoring force of the instant reconstruction guide prepared according to the first to fifth embodiments of the present invention with time.
4 is an image showing the morphological restoring force of the instant reconstructed pregelment prepared according to Comparative Examples 2 to 6 of the present invention.
FIG. 5 is an image showing the morphological restoring force of the instant reconstructed pregelment prepared from Comparative Examples 7 to 11 of the present invention. FIG.
6 is an image showing the morphological restoring force of the instant reconstituted preprocess prepared from Comparative Examples 12 to 16 of the present invention.

In the following, various aspects and various embodiments of the present invention will be described in more detail.

The present invention relates to: (A) boiling a pregelatinized product; (B) the step of crushing the boiled egg; (C) mixing the crushed corn and carrageenan to obtain a mixed pregelatin; And (D) freeze-drying the mixed pregelatinization product.

First, the step (A) may be carried out by heating the preform to boiling water at 85 to 105 ° C for 2 to 8 hours, preferably 3 to 5 hours.

Next, in the step (B), boiling may be carried out by using a blender, a kneader, or the like as a crushing process to mix the carageenan with the carnauba, and the method is not limited thereto.

Next, the step (C) may be performed by mixing the crushed pregelatinized carrageenan powder with the blender, the kneader, and the like used in the step (c). In particular, the mixing can be carried out at 10 to 40 캜, preferably at 15 to 25 캜.

The carrageenan may be mixed in an amount of 5 to 9 parts by weight, preferably 6 to 8 parts by weight, based on 100 parts by weight of the crushed corn. In particular, when the mixing ratio of the carrageenan is out of the above range, it is confirmed that the restoration ability of shape and texture (cohesiveness, elasticity, elasticity) is greatly deteriorated in the course of restoring the instant reconstitution line into boiling water.

Particularly, the carrageenan may be kappa-carrageenan, and it is confirmed that the restoration ability of chromaticity is remarkably excellent in the course of reconstitution of the instant reconstituted preprocess into boiling water when compared with the case of mixing of iota-carrageenan and lambda-carrageenan.

The step (D) may be performed by lyophilizing the mixed pregelment into a mold having a size of from 1.5 to 3.5 cm ³ , preferably from 1.8 to 2.5 cm ^{3. In} particular, in the case of less than the lower limit of the above- Instant restructuring The restoration ability of the texture (hardness, gumminess, chewiness) was greatly reduced in the process of putting the preliminaries into boiling water and restoration ability was greatly lowered.

And further vacuum packing the freeze-dried paper after the step (D).

Further, the present invention relates to a method for producing a fermented soybean milk, comprising the steps of: (a) adding and boiling soybean, sheep, vegetable and seasoning ingredients into water; (b) sieving the boiled egg, sheep and vegetables to obtain broth; (c) crushing the boiled egg; (d) mixing the crushed corn and carrageenan to obtain a mixed pregelatin; And (e) lyophilizing the mixed pregelatinization, boiled amount, boiled vegetable and broth, respectively.

First, the step (a) may be carried out by adding a pre-pellet, a sheep, a vegetable and a seasoning to water and heating the pellet to boiling water at 85 to 105 ° C for 2 to 8 hours, preferably 3 to 5 hours.

The vegetable may be at least one selected from bean sprouts, seagrass, woogei, radish, cabbage, chrysanthemum, coriander, onion, red pepper and wafers. Preferably, bean sprouts, seagrass, and waves may be used. However, the present invention is not limited to the above-mentioned kind, and any material conventionally used in the art may be additionally used.

The seasoning material may be at least one selected from miso, soy sauce, red pepper powder, chopped garlic, chopped ginger, pepper, salt, sugar and MSG. Preferably, miso and chopped garlic may be used. However, it is not limited to the above-mentioned kind, and any material conventionally used in the art may be used additionally.

Next, the step (b) is a step of obtaining boiled sunflower, sheep, vegetables and broth by filtering the boiled sunflower, sheep and vegetables.

The step (b) may further include slicing the thickness of the boiled amount to 1 to 3 mm, followed by grinding with a grinder.

The above-mentioned boiled water is sliced to a thickness of 1 to 3 mm and then physically softened using a kneader, so that a low shearing force is exhibited in the course of restoring the lyophilized amount into boiling water, and thus, an excellent restoring force is obtained. Specifically, the sliced amount may be processed 3 to 6 times in the horizontal direction and 3 to 6 times in the vertical direction to form a slice on the positive surface, and the number is not limited thereto. In this case, the positive length is preferably 4 to 6 cm, but is not limited thereto.

Next, in the step (c), boiling may be carried out using a blender, a kneader, or the like as a crushing process to mix the karagianan with the sunflower, and not limited thereto.

Next, the step (d) may be performed by mixing the crushed pregelatinized carrageenan powder with the blender, kneader, etc. used in step (c).

The carrageenan may be mixed in an amount of 5 to 9 parts by weight, preferably 6 to 8 parts by weight, based on 100 parts by weight of the crushed corn. In particular, when the mixing ratio of the carrageenan is out of the above range, it is confirmed that the restoration ability of shape and texture (cohesiveness, elasticity, elasticity) is greatly deteriorated in the course of restoring the instant reconstitution line into boiling water.

Particularly, the carrageenan may be kappa-carrageenan, and it is confirmed that the restoration ability of chromaticity is remarkably excellent in the course of reconstitution of the instant reconstituted preprocess into boiling water when compared with the case of mixing of iota-carrageenan and lambda-carrageenan.

In the step (e), the mixed pregelment may be formed into a mold having a size of 1.5 to 3.5 cm ³ , preferably 1.8 to 2.5 cm ³ and lyophilized. In particular, when the size is less than the lower limit of the above range, It was confirmed that the restoration ability of the texture (hardness, gumminess, chewiness) was very poor in the process of putting the sunflower into boiling water and restoring the shape recovery ability when the sunflower was above the upper limit value.

And further concentrating the broth to 40 to 60%, preferably 50 to 55% after the step (b). When the concentration is lower than the lower limit of the concentration, the salinity may be greatly decreased, and the degree of preference may be lowered. If the concentration is higher than the upper limit of the concentration, economical efficiency and efficiency are deteriorated.

(L) mixing the lyophilized material after step (e) with: (i) mixing pregelatinization; And (ii) separately vacuum packing the product into a quantity, a vegetable, and a broth, and sealing and packaging the product in a container. By separately vacuum-packing only the lyophilized mixed pre-pellets, the shape of the mixed pre-pellets can be prevented from being deformed.

The freeze-dried material to be packaged may include, but is not limited to, 50 to 60 parts by weight, 80 to 100 parts by weight of mixed pregelatin, 60 to 80 parts by weight of vegetables and 300 to 400 parts by weight of broth.

In the sealing and packaging step (iii), individual vacuum packed red pepper oil may be further packed in a container for sealing packaging, and any material may be further included to enhance the flavor of the instant soup.

In addition, the instant soybean soup produced through the above-described production method can be fed into the container after 3 to 5 minutes after putting the individual vacuum packed materials and boiling water (90 to 110 ° C) into the container.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

≪ Examples and Comparative Examples &

Examples 1 to 5

The seeds were boiled in boiling water for 4 hours, crushed using a kneader, and then mixed with kappa-carrageenan at room temperature of 20 ° C. After that, it was formed into a frame of 2 cm ³ size and lyophilized. Lastly, the instant pellet was vacuum packed to prepare the instant reconstructed pellet.

2, 4, 6, 8 and 10 parts by weight of kappa-carrageenan were mixed with 100 parts by weight of the crushed corpuscles, respectively, to obtain Examples 1, 2, 3, 4 and 5, respectively.

Example 6

The synthesis was carried out as Example 1, to prepare a fly reconfiguration prophet lyophilized by molding on the frame of 3 cm ³ in size.

Examples 7 to 11: Iota-carrageenan

The same procedure as in Example 1 was carried out, except that instead of kappa-carrageenan, an iota-carrageenan was mixed to prepare an instant reconstituted precursor.

100 parts by weight of the crushed corn were mixed with 2, 4, 6, 8 and 10 parts by weight of iota-carrageenan, respectively, to obtain Examples 7, 8, 9, 10 and 11, respectively.

Examples 12 to 16: Lambda-carrageenan

The same procedure as in Example 1 was carried out except that lambda-carrageenan was used instead of kappa-carrageenan to prepare an instant reconstituted prepara- tion.

100 parts by weight of the crushed corn were mixed with 2, 4, 6, 8 and 10 parts by weight of lambda-carrageenan, respectively, to obtain Examples 12, 13, 14, 15 and 16, respectively.

Example 17

The same procedure as in Example 1 was carried out, except that the mold was formed into a frame having a size of 1 cm < ³ > and lyophilized to prepare an instant reconstruction guide.

Example 18

The same procedure as in Example 1 was carried out except that it was molded into a frame having a size of 4 cm < ³ > and lyophilized to prepare an instant reconstruction guide.

Example 19

The boiled water was boiled for 4 hours in boiled water, and the boiled water was sieved to separate seaweed, sow, seaweed, bean sprouts, and waves, The broth was concentrated to 50%.

The boiled egg yolk was crushed with a kneader, mixed with carrageenan in an amount of 6 parts by weight with respect to 100 parts by weight of the crushed corn at room temperature of 20 ° C to obtain a mixed pregelatinum. The boiled egg was sliced to a thickness of 2 mm, The slices were processed horizontally three times to form scales on the surface of the sheep.

Next, the mixed pregelment was formed into a frame having a size of 2 cm < ³ > and lyophilized. The remaining amount, vegetables and broth were lyophilized as they were. Finally, And then packed in a container together with individual vacuum packed red pepper oil to prepare instant soup stock.

The lyophilized material contained in the instant soy sauce was 55 parts by weight, 90 parts by weight of mixed pregelatin, 70 parts by weight of vegetables and 350 parts by weight of broth.

Comparative Example 1

The same procedure as in Example 1 was carried out except that carrageenan was not added and instant reconstituted propagules were prepared and used as a control.

Comparative Examples 2 to 6

The procedure of Example 1 was repeated, except that guar gum was mixed in place of kappa-carrageenan to prepare an instant reconstituted gel.

2, 4, 6, 8 and 10 parts by weight of guar gum were mixed with 100 parts by weight of the crushed corn, respectively, and Comparative Examples 2, 3, 4, 5 and 6 were used.

Comparative Examples 7 to 11

The preparation was carried out in the same manner as in Example 1, except that dextrin was used instead of kappa-carrageenan to prepare instant reconstitution preparations.

Dextrin was mixed with 2, 4, 6, 8 and 10 parts by weight of each of 100 parts by weight of the crushed corpuscles to obtain Comparative Examples 7, 8, 9, 10 and 11, respectively.

Comparative Examples 12 to 16

The preparation was carried out in the same manner as in Example 1, except that gelatin was mixed in place of kappa-carrageenan to prepare instant reconstitution preparations.

Gelatin was mixed with 2, 4, 6, 8 and 10 parts by weight of each of 100 parts by weight of the crushed corpuscles to obtain Comparative Examples 12, 13, 14, 15 and 16, respectively.

Comparative Example 17

We have prepared a seafood soup for restaurants.

Comparative Example 18

We prepared a retort sunfish soup station sold on the market.

<Experimental Example>

Experimental Example 1: Restoring force test

The restorative force test for the instant reconstructed preforms prepared from Examples 1 to 18 and Comparative Examples 1 to 16 was carried out as follows.

(1) Form resilience

The results are shown in the following Table 1 (o: shape retention, △: conc.), And □: Slightly loosened, x: completely loosened).

Morphological change with time 0 minutes 1 minute 2 minutes 3 minutes Example 1 ○ ○ × × Example 2 ○ ○ × × Example 3 ○ ○ ○ ○ Example 4 ○ ○ ○ ○ Example 5 ○ ○ × × Example 6 ○ ○ ○ ○ Example 7 ○ ○ □ × Example 8 ○ ○ × × Example 9 ○ ○ ○ ○ Example 10 ○ ○ ○ ○ Example 11 ○ ○ □ × Example 12 ○ ○ × × Example 13 ○ ○ × × Example 14 ○ ○ ○ ○ Example 15 ○ ○ ○ ○ Example 16 ○ ○ □ × Example 17 ○ ○ ○ ○ Example 18 □ × × × Comparative Example 1 □ □ × × Comparative Example 2 ○ □ × × Comparative Example 3 ○ □ × × Comparative Example 4 ○ × × × Comparative Example 5 ○ △ × × Comparative Example 6 ○ △ × × Comparative Example 7 □ × × × Comparative Example 8 □ × × × Comparative Example 9 □ × × × Comparative Example 10 □ × × × Comparative Example 11 □ × × × Comparative Example 12 ○ □ × × Comparative Example 13 ○ □ × × Comparative Example 14 □ × × × Comparative Example 15 ○ × × × Comparative Example 16 □ × × ×

Referring to Table 1, it can be seen that, in the case of Comparative Examples 1 to 16 in which carrageenan was not mixed, the morphological restorative force was low regardless of the contents of the respective binders (see FIGS. 2 to 6).

In particular, when the content of carrageenan is out of the range of 5 to 9 parts by weight based on 100 parts by weight of the crushed pregelment, the morphological restoring force is remarkably lowered.

In the case of Comparative Example 1 in which the binder is not mixed with the control agent and Example 18 in which the size of the pre-pellet is larger than 3 cm ³ , the shape of the pre-pellet is rapidly released and the shape restoring force is low.

(2) texture feeling

After lyophilization and vacuum packing, water was added to the water at 95 ℃ for 3 minutes.

The samples were cut uniformly and the hardness, springiness, cohesiveness, gumminess, and chewiness were measured using a texture analyzer (TA-XT2i, stable micro system, UK) Respectively. The measurement conditions of the texture analyzer are shown in Table 2 below. Table 3 below shows the rate of change (decrease rate) of each texture.

Measurement Condition Pre test speed 0.5 mm / s Test speed 0.5 mm / s Post test speed 0.5 mm / s Trigger 5 g Probe 50 mm diameter Sample compressed 50%

Rate of decrease after restoration (%) Hardness Shout Coherence Gum Chewing voice Resilience Example 1 30.01 68.15 76.25 30.25 36.27 62.32 Example 2 32.64 65.45 68.22 28.95 30.14 72.11 Example 3 33.01 28.01 31.02 32.41 31.27 28.44 Example 4 32.64 30.21 30.46 32.04 31.14 30.01 Example 5 28.46 63.20 66.88 35.16 33.12 68.98 Example 6 28.64 30.12 32.14 30.75 31.10 28.77 Example 7 31.00 67.11 69.25 31.20 32.16 60.30 Example 8 30.61 66.40 65.21 27.15 28.98 62.18 Example 9 32.20 30.23 28.45 32.41 33.45 30.41 Example 10 31.11 28.22 35.22 31.75 31.55 30.02 Example 11 28.42 65.46 69.12 31.22 28.46 65.48 Example 12 28.41 68.22 70.12 31.88 32.46 65.12 Example 13 32.22 70.22 65.45 27.12 30.14 70.10 Example 14 33.01 28.01 30.47 33.40 28.98 24.98 Example 15 28.60 30.22 30.50 34.55 31.55 31.66 Example 16 26.15 60.11 65.45 28.88 30.25 70.55 Example 17 68.26 28.01 31.02 75.12 71.24 28.44 Example 18 - - - - - - Comparative Example 1 - - - - - - Comparative Example 2 - - - - - - Comparative Example 3 - - - - - - Comparative Example 4 - - - - - - Comparative Example 5 - - - - - - Comparative Example 6 - - - - - - Comparative Example 7 - - - - - - Comparative Example 8 - - - - - - Comparative Example 9 - - - - - - Comparative Example 10 - - - - - - Comparative Example 11 - - - - - - Comparative Example 12 - - - - - - Comparative Example 13 - - - - - - Comparative Example 14 - - - - - - Comparative Example 15 - - - - - - Comparative Example 16 - - - - - -

Referring to Table 3, the size of the first comparison is not mixed with carrageenan Examples 1 to 16 and 3 cm ³ prophet In Example 18, the shape was completely released within a short period of time and the texture test was not performed.

Next, it can be confirmed that, in the hardness, gumminess, and chewiness, the degradation rate after restoration in Example 17 is remarkably higher than that of the remaining samples. In particular, it was confirmed that, when the size of the pre-pellet is less than 2 cm ³ , it has a negative effect on the texture.

Next, regardless of the kind of carrageenan, in terms of cohesiveness, elasticity, and elasticity, when the carrageenan is out of the range of 5 to 9 parts by weight relative to 100 parts by weight of the crushed corpuscle, the rate of decrease in texture after restoration is remarkably high.

It was confirmed that when the content of carrageenan was 5 to 9 parts by weight based on 100 parts by weight of crushed pregelatin and the size of 1.5 to 3.5 cm ^{3 of} pregelatin was satisfied, excellent effects were obtained in restoring texture.

(3) Change in chromaticity

In order to confirm the change in the chromaticity according to the kind of carrageenan, the instant reconstituted probes of Examples 1 to 5 and 7 to 16 were put into water at 95 ° C for 3 minutes, and the change in chromaticity at the time of restoration after the freeze- Respectively.

The color values of L (lightness, brightness), a (redness, redness) and b (Yellowness, yellowness) were repeatedly measured in the same manner using a colorimeter (Chromameter: Model CR-410. Minolta Co., . The standard white plate used had a L value of 97.10, a value of -0.17 and b value of 2.08. The results are shown in Table 4 below.

Before lyophilization After restoration brightness Redness Yellowness brightness Redness Yellowness Example 1 27.1 12.5 -1.2 31.0 9.4 3.1 Example 2 27.8 11.8 -0.8 32.1 8.7 3.3 Example 3 27.6 12.6 -0.9 31.8 9.2 3.3 Example 4 28.1 11.2 -0.8 32.2 8.1 3.4 Example 5 27.4 11.5 -1.0 32.1 8.1 3.2 Example 7 27.1 11.3 -1.1 32.0 3.0 3.1 Example 8 27.0 12.1 -1.0 31.2 3.7 3.2 Example 9 28.1 11.8 -0.8 32.5 2.9 3.2 Example 10 27.6 11.5 -0.8 31.7 2.8 3.4 Example 11 28.0 11.7 -1.0 32.0 3.2 3.4 Example 12 27.3 12.6 -0.8 32.6 3.0 3.5 Example 13 26.9 12.3 -0.9 31.1 3.1 3.2 Example 14 27.1 12.1 -1.1 31.8 3.8 3.1 Example 15 26.7 11.9 -0.7 30.9 2.5 3.4 Example 16 26.8 11.7 -0.9 31.0 3.8 3.2

As can be seen in Table 4, the brightness and yellowness increased in most of the examples, and in the case of Examples 7 to 16 in which iota-carrageenan and lambda-carrageenan, not kappa-carrageenan, were mixed, the degree of redness , Respectively.

Experimental Example 2: Sensory test

In the food-related field, the sensory evaluation of the instant reconstitution probes of Examples 1 to 18 and Comparative Examples 1 to 16 was conducted on 30 panelists (15 males and 15 females) having a sensory test history of 3 years or more. The freeze-dried, vacuum-packed pre-pellets were placed in water at 95 ° C for 3 minutes and evaluated for appearance, color, flavor, taste, texture and overall acceptability. The 9-point scale method (close to 9 points) And the results are shown in Table 5 below.

Exterior color incense flavor Texture Comprehensive preference Example 1 3 7 5 4 4 5 Example 2 3 7 6 4 3 5 Example 3 7 6 5 6 8 7 Example 4 8 8 5 5 7 8 Example 5 4 8 4 6 3 5 Example 6 7 5 6 5 8 8 Example 7 6 One 5 6 4 4 Example 8 7 2 4 4 4 5 Example 9 7 One 6 5 6 4 Example 10 6 One 5 6 8 4 Example 11 8 2 4 6 3 6 Example 12 6 2 4 5 4 5 Example 13 6 2 4 5 3 5 Example 14 7 3 5 5 7 6 Example 15 7 2 5 5 8 6 Example 16 7 2 6 6 3 6 Example 17 6 7 5 4 3 6 Example 18 One 5 6 5 One 4 Comparative Example 1 One 5 5 5 One 4 Comparative Example 2 2 7 5 5 2 4 Comparative Example 3 2 6 6 4 2 5 Comparative Example 4 One 8 6 4 2 3 Comparative Example 5 2 8 5 6 One 4 Comparative Example 6 One 7 4 5 2 3 Comparative Example 7 One 6 6 4 2 4 Comparative Example 8 One 7 5 5 2 3 Comparative Example 9 2 5 5 4 2 3 Comparative Example 10 2 6 6 6 One 2 Comparative Example 11 One 7 4 5 2 2 Comparative Example 12 2 7 5 4 2 5 Comparative Example 13 One 5 4 6 One 3 Comparative Example 14 One 6 6 5 One 3 Comparative Example 15 2 6 5 4 2 5 Comparative Example 16 One 5 4 5 One 5

Referring to Table 5, in appearance, compared to non-mixing the carrageenan Examples 1 to 16 and prophet of the size of 3 cm ³ than in Example 18 in case a short time a form completely puleojyeo within the sensory score for appearance considerably You can see low.

As shown in the results of the chromaticity change in Experimental Example 1, in Examples 7 to 16 in which the color was not kappa-carrageenan, and the mixture of iota-carrageenan and lambda carrageenan was mixed, the degree of redness was significantly reduced It is considered that the sensory score is very low.

As shown in the textural result of Experimental Example 1, in Comparative Examples 1 to 16 and Example 18, the texture was found to be completely solved in a short period of time and thus the lowest sensory score was obtained. Examples 1, 2, 5, 7, 8, 11, 12, 13, 16 and 17 showing poor results also had lower sensory scores than Examples 3, 4, 6 and Examples 9, 10, 14, .

It can be confirmed that both the examples and the comparative examples have similar scores for flavor and taste.

In general, 5 to 9 parts by weight of kappa-carrageenan was mixed with 100 parts by weight of caffe-carrageenan, and the examples 3, 4 and 6 in which the size of the cadmium satisfies 1.5 to 3.5 cm ² were used It was confirmed that color change, texture, shape restoring ability and sensory test were remarkably superior to those of Examples and Comparative Examples.

Experimental Example 3: Sensory evaluation of sunflower seeds

A sensory test was conducted on the test soybean soup of Example 19 and Comparative Examples 17 to 18 on 30 panelists (15 males and 15 females) having a sensory test experience of 3 years or more in the food-related field. All the materials that were lyophilized and individually packaged in vacuum were added to water at 95 ℃ and after 3 minutes, the appearance, color, flavor, taste, texture and overall acceptability were evaluated. The 9 point scale method And the results are shown in Table 6 below.

Exterior color incense flavor Texture Comprehensive preference Example 19 6 4 5 5 7 7 Comparative Example 17 7 5 6 6 8 8 Comparative Example 18 7 5 4 5 6 7

As shown in Table 6 above, all of the items were rated on the market as similar to the marketed herbal distilleries for the restaurants and the retort distilleries. Therefore, the distilled herbs prepared according to the present invention can be classified into two types: Was superior to the restorative force.

Claims (13)

(A) boiling the sun;
(B) the step of crushing the boiled egg;
(C) mixing the crushed corn and carrageenan to obtain a mixed pregelatin; And
(D) freeze-drying the mixed pregelatinization product. The method according to claim 1,
Wherein the carrageenan is mixed in an amount of 5 to 9 parts by weight based on 100 parts by weight of the crushed pregelment. 3. The method of claim 2,
Wherein the carrageenan is kappa-carrageenan. The method of claim 3,
Wherein the mixing preform is formed into a mold having a size of 1.5 to 3.5 cm &lt; ³ &gt; and lyophilized. The method according to claim 1,
Further comprising vacuum packaging the lyophilized preform after step (D). &Lt; Desc / Clms Page number 19 &gt; (a) feeding and boiling water, sheep, vegetables and seasoning in water;
(b) sieving the boiled egg, sheep and vegetables to obtain broth;
(c) crushing the boiled egg;
(d) mixing the crushed corn and carrageenan to obtain a mixed pregelatin; And
(e) lyophilizing the mixed pregelatinization, boiled sheep, boiled vegetables and broth, respectively. The method according to claim 6,
The method of claim 1, further comprising, after the step (b), slicing the thickness of the boiled amount to 1 to 3 mm, followed by grinding with a grinder. The method according to claim 6,
Wherein the carrageenan is mixed in an amount of 5 to 9 parts by weight based on 100 parts by weight of the crushed propaganda. 9. The method of claim 8,
Wherein the carrageenan is kappa-lagannan. 10. The method of claim 9,
Wherein the mixing preform is formed into a mold having a size of 1.5 to 3.5 cm &lt; ³ &gt; in the step (e) and lyophilized. The method according to claim 6,
And concentrating the broth to 40 to 60% after the step (b). The method according to claim 6,
After the step (e), the freeze-dried material
(I) mixed preform; And
(Ii) individually vacuum packing the raw materials into a mixture of sheep, vegetables, and broth, and then sealing and packaging the beans in a container. 13. The method of claim 12,
(Iii) individually packing the vacuum packed red pepper oil into a container and sealing and packaging.

Images