KR20230097814A - All-in-one stock package and its manufacturing method - Google Patents

Abstract

An all-in-one back pack and a manufacturing method thereof are provided. The manufacturing method of the all-in-one back pack includes the steps of preparing a first raw material, cutting the first raw material, preparing broth balls, and mixing the chopped first raw material and broth balls to prepare an all-in-one back pack. Including the step of doing, the first raw material includes anchovies, kelp, clams, shiitake mushrooms, green onions and additives.

Description

All-in-one stock package and its manufacturing method

The present invention relates to an all-in-one back pack and a manufacturing method thereof.

The seasoning market is evolving due to value consumption that adds convenience to well-being food. The natural seasoning market is growing rapidly as well-being consumption trends that place importance on health and interest in safe foods have recently increased.

Demand for making broth directly from raw materials at home is increasing according to the trend of pursuing naturalness, taste, and convenience in cooking at the same time. For example, there are many customers who make their own broth from raw materials such as dried anchovies or kelp or use commercially available broth tea bags, but are dissatisfied due to the hassle, high price range, and long broth extraction time.

In order to compensate for these inconveniences, a solid broth product with excellent functionality and convenience was developed and released.

Republic of Korea Patent Publication No. 10-2016-0134929

In order to solve this problem, the present invention combines the savory taste from raw natural ingredients and the deep taste from solid broth powder to complete a rich base broth to add flavor and a cooking process using post-adding during cooking. We want to provide an all-in-one back pack and its manufacturing method that can maximize taste, time, and convenience by reducing

In addition, it is brewed with natural ingredients such as anchovy, kelp, depot, radish, green onion, shiitake, onion, garlic, and cabbage to provide an all-in-one back pack and a manufacturing method that can produce a richer and deeper taste than brewed at home. want to do

The tasks of the present invention are not limited to the tasks mentioned above, and other technical tasks not mentioned will be clearly understood by those skilled in the art from the following description.

An all-in-one back pack and a manufacturing method thereof according to an embodiment for solving the above problems include preparing a first raw material, cutting the first raw material, preparing a broth ball, and the chopped A step of preparing an all-in-one back pack by mixing the first raw material and the broth ball, wherein the first raw material includes anchovies, kelp, clams, shiitake mushrooms, green onions, and additives.

The step of preparing the broth ball includes preparing a second raw material, cutting the second raw material, putting the chopped second raw material in purified water and heating to prepare broth, and preparing the broth Solidifying to prepare a broth ball, wherein the second raw material is anchovy, kelp, shrimp, depot, dried pollack, katsuo, lotus root, clam, burdock, shiitake mushroom, garlic, radish, onion, ginger, green onion, cabbage, May contain soybeans.

The step of putting the chopped second raw material into purified water and heating to prepare broth includes a first heating step, a second heating step, and a third heating step, and the first heating step includes anchovies, kelp, Shrimp, defoliation, dried pollack, and katsuo are put in purified water and heated at 110 ° C. for 2 hours to brew the first broth. The second heating step is to add lotus root, clams, burdock, shiitake mushrooms, garlic, A step of brewing a second broth by adding radish, onion, and ginger and heating at 100 ° C for 1 hour and 30 minutes, and the third heating step, adding green onions, cabbage, and soybeans to the second broth and heating at 90 ° C for 1 hour It may be a step of brewing a third broth.

The step of solidifying the broth to prepare broth balls may include degassing the third broth and freeze-drying the degassed third broth to prepare broth balls.

The step of degassing the third broth may be a step of degassing the third broth at a temperature condition of 65 ° C to 70 ° C for 30 minutes to 2 hours.

The first raw material is, based on 100 parts by weight of the anchovy, 20 parts by weight to 30 parts by weight of the kelp, 50 parts by weight to 60 parts by weight of the shellfish, 5 parts by weight to 10 parts by weight of the shiitake mushroom, 2 parts by weight of the green onion to 5 parts by weight may include broth balls mixed.

The first raw material further includes an additive material, and the additive material may include glutinous rice flour, shrimp powder, seaweed ear powder, and proteolytic enzyme powder.

The glutinous rice flour may be included in the first raw material in a ratio of 20 parts by weight to 30 parts by weight based on 100 parts by weight of the anchovy.

The proteolytic enzyme powder may include broth balls included in the first raw material at a ratio of 3 parts by weight to 7 parts by weight based on 100 parts by weight of the anchovy.

An all-in-one back pack according to another embodiment for solving the above problems can be manufactured by a manufacturing method of an all-in-one back pack.

Other embodiment specifics are included in the detailed description and drawings.

According to the all-in-one back pack and the manufacturing method thereof according to an embodiment, the broth ball and the raw material are mixed to improve the umami and at the same time improve the lack of nutrients.

Effects according to the embodiments are not limited by the contents exemplified above, and more various effects are included in this specification.

1 is a manufacturing process diagram of an all-in-one back pack according to an embodiment.
2 is a manufacturing process diagram of broth balls according to an embodiment.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

Hereinafter, specific embodiments will be described with reference to the accompanying drawings.

1 is a manufacturing process diagram of an all-in-one back pack according to an embodiment, and FIG. 2 is a manufacturing process diagram of a broth ball according to an embodiment.

Referring to FIG. 1, the method of manufacturing an all-in-one back pack according to an embodiment includes preparing a first raw material (S10), cutting the first raw material (S20), and preparing broth balls. (S30) and a step (S40) of preparing a back pack by mixing the chopped first raw material and broth balls.

In some embodiments, in the step of preparing the first raw material (S10), the first raw material means a material that is cut into pieces and put into a bag again to brew broth. The first raw material may include anchovies, kelp, clams, shiitake mushrooms, green onions, and additives.

Here, anchovies are dried anchovies, meaning anchovies whose intestines have been removed, and kelp, clams, and shiitake mushrooms may also be in a dried state.

In some embodiments, anchovies, kelp, clams, shiitake mushrooms, and green onions are based on 100 parts by weight of anchovies, 20 parts by weight to 30 parts by weight of kelp, 50 parts by weight to 60 parts by weight of shellfish, 5 parts by weight to 10 parts by weight of shiitake mushrooms, It may be mixed in a ratio of 2 parts by weight to 5 parts by weight of green onion.

In some embodiments, shellfish may mean dried shellfish, and shellfish may include mussel shellfish, oyster shellfish, and key shellfish. In addition, the shellfish of the first raw material may be mixed in a ratio of 70 parts by weight to 90 parts by weight of oyster shells and 70 parts by weight to 90 parts by weight of clam meat with respect to 100 parts by weight of mussel shells. In this way, the dashi bag contains mussel meat, oyster meat, and key shell meat to give a deeper flavor.

In some embodiments, the additive material may further include glutinous rice flour. Glutinous rice flour can be included in the back bag to form glutinous rice water when preparing broth to remove fishy smell and improve the taste of broth. Such glutinous rice flour may be included in the first raw material in a ratio of 20 parts by weight to 30 parts by weight based on 100 parts by weight of anchovies.

In some embodiments, the additive material may further include shrimp powder. Here, the shrimp may be barley shrimp, but is not limited thereto. Shrimp can be used by immersing biological shrimp in lemon mixed water for 2 to 4 hours, drying, and then pulverizing the dried shrimp to 200 mesh to 400 mesh. Such shrimp powder may be included in the first raw material in a ratio of 10 parts by weight to 15 parts by weight based on 100 parts by weight of anchovies. Shrimp powder is rich in glutamic acid, alanine, and γ-aminobutylic acid, which can improve the umami of broth.

In some embodiments, the additive material may further include seaweed ear powder. Seaweed ear powder may be used by drying the seaweed ear and then pulverizing the dried seaweed ear to 200 mesh to 300 mesh. Such seaweed ear powder may be included in the first raw material in an amount of 10 parts by weight to 20 parts by weight based on 100 parts by weight of anchovy. Seaweed is low in calories and low in fat, making it suitable for a diet, and rich in dietary fiber, it lowers cholesterol and prevents constipation. In addition, seaweed ears have excellent effects on lowering cholesterol and excreting heavy metals.

In some embodiments, the additive material may further include a proteolytic enzyme powder. The proteolytic enzyme powder may be a mixture of yeast and one selected from Alcalase, Flavorzyme, Neutrase, and Protamex. Such natural additives can act to extract a large amount of ingredients for flavoring in a short time by converting high-molecular proteins contained in the bag into low-molecular proteins, collagen, or amino acids. Such proteolytic enzyme powder may be included in the first raw material at a ratio of 3 to 7 parts by weight based on 100 parts by weight of anchovy.

In some embodiments, the step of cutting the first raw material (S20) is to cut the anchovies, kelp, clams, shiitake mushrooms, and green onions included in the first raw material to cut the shrimp to 30 mesh to 80 mesh may be a step. As described above, anchovies, kelp, clams, shiitake mushrooms, and green onions for cutting may be dried. Specifically, in order to enhance the flavor of the broth through each material, anchovies are cut to 30 mesh to 40 mesh, kelp is cut to 40 mesh to 42 mesh, and clams are 45 mesh to 42 mesh. Cut to 52 mesh, shiitake mushrooms to 50 to 55 mesh, and green onions to 30 to 35 mesh. In some embodiments, the first raw material may not be chopped. For example, some of each of the ingredients included in the first raw material may be included in the raw material itself. Also, in some embodiments, each of the materials included in the first raw material may be cut into different sizes. That is, the material included in the first raw material may consist of the raw material itself, the material included in the first raw material may consist of only the chopped raw material, and the material included in the first raw material may consist of the raw material itself. It may be in the form of a mixture of and chopped raw materials.

In some embodiments, preparing broth balls (S30) may be a step of preparing solidified broth balls. Specifically, the step of preparing the broth ball (S30) is the step of preparing the second raw material (S31), the step of cutting the second raw material (S32), putting the chopped second raw material into purified water and heating it to make the broth It may include a step of manufacturing (S33) and a step of solidifying the broth to prepare a broth ball (S34). Here, the broth ball may mean that the broth is solidified to form a spherical shape. However, it is not limited thereto, and the shape of the broth ball may be formed in various shapes such as an ellipsoidal shape, a hemispherical shape, a triangular prism shape, and a quadrangular prism shape.

In some embodiments, the step of preparing the second raw material (S31) may be a step of preparing ingredients for making broth balls. Here, the second raw material means a material for brewing broth. In some embodiments, the second raw material may include anchovy, kelp, shrimp, depot, dried pollack, katsuo, lotus root, clam, burdock, shiitake mushroom, garlic, radish, onion, ginger, green onion, cabbage, and soybean.

In some embodiments, the second raw material is 100 parts by weight of anchovy, 40 parts by weight to 50 parts by weight of kelp, 20 parts by weight to 25 parts by weight of shrimp, 15 parts by weight to 25 parts by weight of depot, 20 parts by weight to 35 parts by weight of pollack , Katsuo 5 to 10 parts by weight, lotus root 7 to 15 parts by weight, clams 5 to 15 parts by weight, burdock 3 to 6 parts by weight, shiitake mushroom 5 to 9 parts by weight, garlic 10 parts by weight radish 30 to 60 parts by weight, onion 20 to 30 parts by weight, ginger 5 to 15 parts by weight, green onion 5 to 8 parts by weight, cabbage 8 to 17 parts by weight , Soybeans may be mixed in a ratio of 10 parts by weight to 20 parts by weight.

In some embodiments, the step of cutting the second raw material (S32) is anchovy, kelp, shrimp, depot, dried pollack, katsuo, lotus root, clam, burdock, shiitake mushroom, garlic, radish, onion, ginger, green onion, cabbage, soybean It may be a step of slicing. For example, anchovy, kelp, shrimp, depot, dried pollack, katsuo, lotus root, clam, burdock, shiitake mushroom, garlic, radish, onion, ginger, green onion, cabbage, and soybean are cut into 30 mesh to 80 mesh It may be a step, but is not limited thereto. Also, in some embodiments, a step of drying the second raw material before cutting may be further added.

In some embodiments, the step of putting the chopped second raw material in purified water and heating to prepare broth (S33) is to put the chopped second raw material in purified water and heat it at 90 ° C to 110 ° C for 4 to 10 hours to brew broth. may be a step.

In some embodiments, the step of putting the cut second raw material into purified water and heating it to prepare broth (S33) may include a first heating step, a second heating step, and a third heating step. For example, the first heating step may be a step of brewing the first broth by putting anchovies, kelp, shrimp, depot, dried pollack, and katsuo in purified water and heating at 110 ° C. for 2 hours, and the second heating step is the first broth It may be a step of brewing a second broth by adding lotus root, clams, burdock, shiitake mushroom, garlic, radish, onion, ginger and heating at 100 ° C for 1 hour and 30 minutes, and the third heating step is a green onion in the second broth, It may be a step of brewing a third broth by adding cabbage and soybeans and heating at 90 ° C. for 1 hour.

In some embodiments, solidifying broth to prepare broth balls (S34) may include degassing the aforementioned third broth and freeze-drying the degassed third broth to prepare broth balls.

In some embodiments, the step of degassing the third broth may be degassed using a vacuum degassing or reduced pressure degassing method. The degassing temperature is 55 to 80 ℃, 55 to 76 ℃, 55 to 72 ℃, 55 to 70 ℃, 60 to 80 ℃, 60 to 76 ℃, 60 to 72 ℃, 60 to 70 ℃, 63 to 80 ℃, 63 to 10 minutes to 6 hours, 10 minutes to 5 hours, 10 minutes to 4 hours, 10 minutes to 3 hours, 10 minutes to 2 hours 30 minutes, 20 minutes to 6 hours, 20 minutes to 5 hours, 20 minutes to 4 hours, 20 minutes to 3 hours, 20 minutes to 2 hours 30 minutes, 30 minutes to 6 hours , 30 minutes to 5 hours, 30 minutes to 4 hours, 30 minutes to 3 hours or 30 minutes to 2 hours and 30 minutes, for example, at a temperature condition of 65 to 70 ℃ for 30 minutes to 2 hours can be carried out.

In some embodiments, the step of freeze-drying the deaerated third broth to prepare broth balls may be performed by a vacuum freeze-drying method. A step of dispensing the degassed composition into molds prior to the lyophilization step may be additionally included. The frame can be selected in various ways according to the shape and size of the natural broth to be obtained as the final product.

In some embodiments, the step of preparing an all-in-one back pack by mixing the chopped first raw material and the broth ball (S40) may be a step of packaging the chopped first raw material and broth ball into the back pack.

Experimental subjects were selected for sensory evaluation according to broth type. The male and female ratios were similarly configured to obtain objective data values for preferred broth types according to gender. The age group of 50 years or older showed the highest proportion.

The test subjects for sensory evaluation are shown in Table 1.

<Table 1>

Table 2 shows the statistical results of sensory evaluation by the test subjects in Table 1. Sample No. 1 is broth extracted through a general dashi bag, sample No. 2 is broth extracted through a solid cube, and sample No. 3 is broth extracted through the all-in-one back pack of the present invention.

<Table 2>

In convenience, the broth extracted through the solid cube and the broth extracted through the all-in-one back pack appeared the highest, and in the umami, the broth extracted through the all-in-one back pack showed the highest. In addition, the fishy taste was found to be the highest in the broth extracted through the general dashi bag, and the preference was evaluated as the best in the broth extracted through the all-in-one dashi pack.

It was confirmed that the broth extracted through the all-in-one back pack of the present invention reduces the intensity of the fishy taste and at the same time has excellent umami and convenience, showing excellent sensory properties in overall preference.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting.

Claims (10)

Preparing a first raw material;
Cutting the first raw material;
Preparing broth balls; and
Mixing the chopped first raw material and the broth ball to prepare an all-in-one back pack,
The first raw material is an all-in-one back pack manufacturing method comprising anchovies, kelp, clams, shiitake mushrooms, green onions and additives.
According to claim 1,
The step of preparing the broth ball,
Preparing a second raw material, cutting the second raw material, putting the chopped second raw material in purified water and heating to prepare broth, and solidifying the broth to prepare a broth ball. include,
The second raw material is an all-in-one back pack comprising anchovy, kelp, shrimp, depot, dried pollack, katsuo, lotus root, clam, burdock, shiitake mushroom, garlic, radish, onion, ginger, green onion, cabbage, and soybean Manufacturing method.
According to claim 2,
The step of preparing broth by putting the chopped second raw material in purified water and heating it includes a first heating step, a second heating step, and a third heating step,
The first heating step is a step in which anchovy, kelp, shrimp, depot, dried pollack, and katsuo are put in purified water and heated at 110 ° C. for 2 hours to brew the first broth,
In the second heating step, lotus root, clam, burdock, shiitake mushroom, garlic, radish, onion, and ginger are added to the first broth and heated at 100 ° C. for 1 hour and 30 minutes to brew the second broth,
The third heating step is a step of brewing a third broth by adding green onions, cabbage, and soybeans to the second broth and heating at 90 ° C. for 1 hour.
According to claim 3,
The step of solidifying the broth to prepare a broth ball,
Method for manufacturing an all-in-one back pack comprising the step of degassing the third broth and freeze-drying the degassed third broth to prepare a broth ball.
According to claim 4,
The step of degassing the third broth is a step of degassing the third broth at a temperature condition of 65 ° C to 70 ° C for 30 minutes to 2 hours.
According to claim 1,
The first raw material is, based on 100 parts by weight of the anchovy, 20 parts by weight to 30 parts by weight of the kelp, 50 parts by weight to 60 parts by weight of the shellfish, 5 parts by weight to 10 parts by weight of the shiitake mushroom, 2 parts by weight of the green onion Method for producing an all-in-one back pack mixed in a ratio of 5 parts by weight to 5 parts by weight.
According to claim 6,
The first raw material further includes an additive material,
The additive material is an all-in-one back pack manufacturing method comprising glutinous rice powder, shrimp powder, seaweed ear powder, and proteolytic enzyme powder.
According to claim 7,
The glutinous rice flour is included in the first raw material in a ratio of 20 parts by weight to 30 parts by weight based on 100 parts by weight of the anchovy.
According to claim 8,
The proteolytic enzyme powder is included in the first raw material in an amount of 3 to 7 parts by weight based on 100 parts by weight of the anchovy.
An all-in-one back pack manufactured by the manufacturing method of any one of claims 1 to 9.

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