KR20240032228A - Convenience cooking food containing capsosiphon fulvescens and oyster - Google Patents

Abstract

A simple cooked food processed in a dried state and a manufacturing method thereof are provided so that maesaengi oyster soup can be cooked and consumed simply by pouring water. The method for producing the simple cooking food is to prepare heated and cooked maesaengi, prepare heated and cooked oysters, prepare a sauce composition by mixing and heating sauce ingredients including soybean paste and starch, heated maesaengi, and heated It includes mixing and heating oysters and a sauce composition to prepare a semi-food composition containing them, injecting the semi-food composition into a tray mold, and then freezing it.

Description

Conveniently prepared food containing maesaengi and oysters {CONVENIENCE COOKING FOOD CONTAINING CAPSOSIPHON FULVESCENS AND OYSTER}

The present invention relates to a conveniently prepared food containing maesaengi and oysters and a method for producing the same. In detail, it relates to a simple cooked food processed in a dried state so that maesaengi oyster soup (or maesaengi soup) can be cooked and consumed by simply pouring water, and a method for producing the same.

Seaweed fulvescens ( capsosiphon fulvescens , seaweed fulvescens) is one of the green algae plants belonging to the capsosiphon genus of the order Ulva lactuca and the family Ulvaceae . Maesaengi lives all over the world, and in Korea, it is widely distributed in the southern coastal areas, including Wando, accounting for more than 60% of domestic production.

Maesaengi is rich in iron, and in addition to iron, it also contains large amounts of calcium, potassium, iodine, aspartic acid, alginic acid, vitamin A, vitamin B, and vitamin C. Because maesaengi has a unique sweet aroma and sweetness, in Korea, foods using maesaengi as the main ingredient, such as maesaengi soup (or maesaengi oyster soup) and maesaengijeon, have been developed.

KR 10-0676504 KR 10-2081270

As explained earlier, maesaengi contains abundant nutrients, so it is expected to have physiological effects in preventing or alleviating adult diseases. In addition, maesaengi is rich in protein and dietary fiber, so it is very suitable to be used as a meal replacement for busy modern people.

However, the storage, preservation, preparation and processing of maesaengi for cooking are cumbersome. In addition, maesaengi is harvested only briefly around January and has a very short shipping period, making it a difficult food ingredient to have all year round. Therefore, plums harvested in January are kept frozen and thawed little by little when necessary. However, during the freezing and thawing process, the unique flavor of plums is lost and nutrients are destroyed.

Accordingly, the problem to be solved by the present invention is to provide a conveniently prepared food made with processed seaweed oyster soup as the main ingredient so that seaweed oyster soup can be cooked and consumed just by pouring water.

In addition, another problem to be solved by the present invention is to provide a method of manufacturing a conveniently prepared food using maesaengi as the main ingredient.

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

A method of manufacturing a simple cooking food for maesaengi oyster soup according to an embodiment to solve the above problem includes preparing heat-cooked maesaengi, preparing heat-cooked oysters, mixing sauce ingredients including soybean paste and starch, and Prepare a sauce composition by heating, mix and heat the heated maesaengi, heated oysters, and the sauce composition to prepare a semi-food composition containing them, inject the semi-food composition into a tray mold and freeze at a sub-zero temperature. It includes doing.

The step of preparing seaweed and cooked seaweed may include preparing seaweed seaweed, heating the seaweed seaweed at a temperature of 80°C or higher, and immersing the heated seaweed in an aging composition containing Hwangchil tree extract.

In addition, the heating temperature of the seaweed primordia may be 87° C. or lower, and the heating time of the seaweed primordia may be 2 to 10 seconds.

The temperature of the aging composition for maturing the heated maesaengi may be 15°C to 20°C.

The step of preparing the cooked oysters may include preparing raw oysters, heating the raw oysters at a temperature of 95° C. or higher, and immersing the heated oysters in an aging composition containing Hwangchil tree extract.

The step of preparing the heat-cooked maesaengi includes heating the raw maesaengi, and the step of preparing the heat-cooked oysters includes heating the raw oysters, wherein the weight ratio of the maesaengi primordia and the raw oysters is 4:1 to 6. :1 range.

Additionally, the source material may include 150 to 200 parts by weight of soybean paste based on 100 parts by weight of starch.

In addition, the source material includes 15 to 30 parts by weight of disodium 5-ribonucleotide, 120 to 200 parts by weight of green onions, 10 to 30 parts by weight of red pepper, 3 to 10 parts by weight of garlic, and 5 parts by weight of sesame seeds. It may further include 15 to 15 parts by weight, 10 to 30 parts by weight of kelp extract, and 10 to 30 parts by weight of katsuobushi extract.

The freezing may be performed under an atmospheric pressure atmosphere.

In some embodiments, after the freezing step, a freeze-drying step performed in a vacuum atmosphere may be further included.

Preparing the source composition may include heating the source material at a temperature of 95° C. or higher for 5 to 20 minutes.

Additionally, the step of preparing the semi-food composition may include heating the mixture at a temperature of 95°C or higher for 30 to 80 seconds.

The simple cooking food block for cooking Maesaengi oyster soup according to an embodiment of the present invention to solve any of the above problems includes Maesaengi having an average length of less than 5cm; Oysters inserted between the tangles of the maesaengi; And it is in a dried state, including starch attached to the seaweed.

In some embodiments, the food block may further include one or more of soybean paste, green onion, red pepper, garlic, sesame seed, kelp extract, and katsuobushi extract.

Specific details of other embodiments are included in the detailed description.

According to embodiments of the present invention, it is possible to provide a conveniently prepared food in the form of a block in which not only the main ingredients, seaweed and oysters, but also the sauce are all integrated. In other words, by providing ingredients such as maesaengi and sauce in one block without the need to package them separately, it is possible to provide a simple cooking food that allows you to cook maesaengi oyster soup right away by just pouring water.

In addition, due to the nature of conveniently prepared foods, it can be a very important factor to ensure that the flavor is maintained for a long period of time and that the taste and aroma do not deteriorate, such as developing a fishy taste. According to this embodiment, maesaengi and oysters can be immersed and aged in Hwangchil tree extract to preserve their flavor while preventing a fishy taste from occurring even when stored for a long time.

Effects according to embodiments of the present invention are not limited to the contents exemplified above, and further various effects are included in the present specification.

1 is a flowchart showing a method of manufacturing conveniently cooked food according to an embodiment of the present invention.
FIGS. 2A to 2D are images showing blocks manufactured according to Examples 1 to 4, respectively.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms, and only the embodiments serve to ensure that the disclosure of the present invention is complete, and those skilled in the art It is provided to fully inform the person of the scope of the invention, and the present invention is only defined by the scope of the claims. That is, various changes may be made to the embodiments presented by the present invention. The embodiments described below are not intended to limit the embodiments, but should be understood to include all changes, equivalents, and substitutes therefor.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings that can be commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless clearly specifically defined.

As used herein, 'and/or' includes each and every combination of one or more of the mentioned items. Additionally, the singular form also includes the plural form unless specifically stated in the phrase. As used herein, 'comprises' and/or 'comprising' do not exclude the presence or addition of one or more other components in addition to the mentioned components. The numerical range expressed using 'to' indicates a numerical range that includes the values written before and after it as the lower limit and upper limit, respectively. ‘About’ or ‘approximately’ means a value or numerical range within 20% of the value or numerical range stated thereafter.

Hereinafter, the present invention will be described in detail with reference to the attached drawings.

1 is a flowchart showing a method of manufacturing conveniently cooked food according to an embodiment of the present invention. The conveniently prepared food according to the present invention may include a semi-processed food block with maesaengi as the main ingredient. The term 'simple cooking food' used in this specification may be used interchangeably with terms such as 'instant food', 'instant food', 'semi-cooked food', 'semi-processed food', and 'food block'.

Referring to Figure 1, the method of manufacturing a conveniently prepared food according to this embodiment includes the steps of preparing cooked maesaengi by heating the raw maesaengi (S100), preparing cooked oysters by heating raw oysters (S200), Preparing a sauce composition (S300), mixing and heating the maesaengi, oysters, and the sauce composition (S400), injecting the prepared semi-food composition into a tray mold (S500), and rapidly freezing (S600). It may further include a freeze-drying step (S700), a step of measuring and cutting the freeze-dried food block after taking it out of the tray mold (not shown), and a step of packaging the cut food block (not shown). Hereinafter, each step will be described in detail.

First, prepare the raw maesaengi and heat and cook it to prepare preheated maesaengi (S100). Maesaengi may be one of the main ingredients of the conveniently prepared food according to this embodiment.

Before heating the raw fish, the raw fish can be washed and cleaned (S110). Maesaengi primordial plants are dark green or dark blue in color, and their bodies, which are thinner and longer than a human hair, can become tangled together and form a clump. At this time, the length of the plum stalk collected may be about 15 cm or more, or about 20 cm or more. Therefore, it removes foreign substances that may be mixed in with the tangled seaweed. Hereinafter, the term 'maesaengi raw' may be used to specifically refer to maesaengi before cooking.

In an exemplary embodiment, the raw seaweed may be placed in a seawater tank to clean and remove floating foreign substances. In particular, when washed using seawater, seaweed can maintain its original freshness. In some embodiments, one or more additional foreign matter removal steps may be performed using a foreign matter separator or the like.

Then, the tangled lumps of maesaeng are cut into appropriate sizes. For example, the maesaengi plants are cut so that the average length is within about 5 cm, or in the range of about 0.5 cm to 3 cm. As will be described later, seaweed primordia can be processed into a food block form along with oysters and other auxiliary ingredients. At this time, if the length of the raw material is too long or too short, it may be difficult to process it into a block shape.

Next, the prepared maesaengi is first heated and cooked (S120). The heat cooking may include immersing the raw maesaengi in purified water having a predetermined temperature for a predetermined time. In other words, maesaeng can be cooked by blanching the raw fish.

The method of manufacturing a conveniently prepared food according to this embodiment includes as a technical feature the mixing of raw materials, that is, pre-heating and cooking the maesaengi before mixing the maesaengi, oysters, and sauce. Through this, the unique seaweed smell of maesaengi can be alleviated and a more palatable maesaengi oyster soup can be provided. In addition, it may be difficult to ripen raw seaweed that has not been heated, that is, raw seaweed immediately after being collected and washed. In other words, the texture of the maesaengi can be softened by first heating or boiling, thereby removing unpleasant odors and making it ripe for ripening.

The heating and cooking temperature of the raw seaweed may be about 75°C or higher, or about 80°C or higher. The upper limit of the heating cooking temperature may be about 90°C or less, or about 88°C or less, or about 87°C or less. Additionally, the heating and cooking time of the maesaengi primordia may be about 2 to 10 seconds. If the heating of the seaweed is higher than the above temperature or longer than the above time, the seaweed may die and its unique scent may somewhat disappear after freeze-drying. On the other hand, if the heating of the raw material is lower than the above temperature or shorter than the above time, sufficient cooking cannot be achieved. Therefore, the subsequent ripening step as described above may not occur.

Next, the cooked maesaengi is cooled at room temperature and then aged (S130). If the heating cooking step (S120) and/or maturing step (S130) described above are omitted, and the unheated seaweed is mixed with raw oysters and sauce and cooked by heat, the present invention is not limited to any theory, The fishy taste remains due to the seaweed component extracted from the raw seaweed. In particular, the conveniently prepared food according to the present invention is not heated and cooked and consumed immediately, but is freeze-dried to make an instant food in the form of a block, and after a considerable period of time, water is poured in to produce maesaengi oyster soup. Therefore, during the process of freeze-drying and long-term storage, the fishy and seaweed taste due to the seaweed components derived from the seaweed may remain strong and may not meet people's tastes.

Accordingly, the inventor of the present invention has completed the present invention by preparing a process for preparing a primary heat-cooked maesaengi and maturing it to produce a conveniently prepared food that preserves the inherent flavor of the maesaengi while improving people's tastes.

In an exemplary embodiment, the ripening step (S130) may include immersing the first heat-cooked maesaengi in a maturing composition. At this time, the ripening composition may include Hwangchil tree extract or Hwangchil tree extract. Additionally, maturation can be carried out under low temperature conditions. For example, the aging temperature or the temperature of the aging composition may be maintained at about 15°C to 20°C. If the temperature of the aging composition is lower than the above temperature, sufficient aging may not occur. On the other hand, if the temperature of the ripening composition is higher than the above temperature, the breath of the seaweed may die and the unique aroma of seaweed may somewhat disappear after freeze-drying. The aging time is not particularly limited, but may be, for example, about 90 minutes to 3 hours, or about 2 hours.

The inventor of the present invention performed aging under various conditions, such as aging using soybean paste, maturing using soy sauce, etc., and maturing using katsuobushi extract, and then produced a maturing composition containing Hwangchil tree extract. The present invention was completed with the conclusion that this was the most desirable.

Next, prepare raw oysters and heat and cook them to prepare preheated oysters (S200). Oysters may be one of the remaining main ingredients of the conveniently prepared food according to this embodiment.

Raw oysters are prepared by separating the clam meat from the shell (S210). Then, wash the raw oyster shells under running water. Hereinafter, 'oyster' or 'raw oyster' may be used to refer to clam meat from which the shell has been removed. Additionally, the term 'raw oyster' can be used to specifically refer to oysters before cooking. In general, maesaengi soup is also called maesaengi oyster soup, and because maesaengi and oysters go well together, it is common to use oysters as the main ingredient in maesaengi soup.

The amount of raw oysters (clam meat) can be used appropriately considering the amount of raw fish. In an exemplary embodiment, the weight ratio of raw seaweed to raw oysters may range from about 4:1 to 6:1, or from about 4.5:1 to 5.5:1. As will be described later, seaweed and oysters can be processed together into a food block form. At this time, if the oyster content is too high, it may be difficult to properly mix the seaweed with the raw material, and processing it into a complete block form may be difficult.

Then, cut the raw oysters into appropriate sizes. For example, one raw oyster is roughly divided into quarters and cut to within about 5 cm, or within about 4 cm, or within about 3 cm. Here, size may mean any maximum width on a plane. As will be described later, oysters can be processed into food blocks along with seaweed and other auxiliary ingredients. Also, if you pour hot water on a food block, the seaweed may loosen and oysters and other ingredients mixed with the seaweed may spread out. At this time, if the oysters are too large, the texture may not be good. Additionally, as will be described later, oysters, maesaengi, and other source compositions can be injected into a tray mold and cooled while mixed with each other. At this time, if the size of the oyster is too large, the oyster may not be evenly mixed with the maesaengi and may clump up in some parts or sink to the bottom, in which case it may be difficult to process it into a complete block form.

Next, the cleaned raw oysters are first heated and cooked (S220). The heat cooking may include immersing raw oysters in purified water having a predetermined temperature for a predetermined time. In other words, you can cook raw oysters by blanching them.

The method for producing a conveniently prepared food according to this embodiment includes, as a technical feature, preheating and cooking oysters before mixing the raw materials. Through this, the unique fishy smell of oysters can be alleviated and a more palatable Maesaengi oyster soup can be provided.

Additionally, oysters may contain norovirus or vibrio bacteria. Therefore, it may be desirable to consume it after sufficiently heating and cooking it. However, if oysters and maesaengi are mixed and heated at a high temperature for a long time to fully cook the oysters, the unique taste and aroma of maesaengi may somewhat disappear. Therefore, the above problem can be solved by pre-heating and cooking the oysters (S220).

In addition, as will be described later, the oyster maturation step (S230) may be performed by immersing the oysters in the maturation composition for about 2 hours. If, unlike the present invention, uncooked raw oysters are aged in the above manner, the maturation composition may be easily contaminated and frequent replacement of the maturation composition may be required. In addition, since the maturation temperature is not completely low at around 15°C, there is a possibility that raw oysters may rot.

Cooking raw oysters can be done in boiling water at a temperature of about 90°C or higher, or about 95°C or higher. Additionally, the heat cooking time of raw oysters may be about 30 seconds to 90 seconds, or about 40 seconds to 80 seconds, or about 50 seconds to 70 seconds. If the heating of raw oysters is longer than the above time, the texture of the oysters may become tough and nutrients may be destroyed. On the other hand, if the heating of raw oysters is lower than the above temperature or shorter than the above time, the oysters cannot be sufficiently cooked.

Next, the cooked oysters are cooled at room temperature and then aged (S230). If the heating cooking step (S220) and/or maturing step (S230) described above are omitted, and the unheated raw oysters are mixed with raw seaweed and sauce to heat cook, the present invention is not limited to any theory, The ingredients extracted from raw oysters leave a fishy taste. In particular, as described above, the instant food according to the present invention is consumed after freeze-drying and storage for a long time, and the fishy taste of oysters may remain strong, making it unpalatable to people's tastes.

Accordingly, the inventor of the present invention prepared a primary heat-cooked oyster and matured it to complete the present invention by devising a process to produce a conveniently prepared food with improved people's taste while preserving the unique taste and aroma of oysters. It has arrived.

In an exemplary embodiment, the ripening step (S230) may include immersing the first heat-cooked oysters in a ripening composition. At this time, the ripening composition may include Hwangchil tree extract or Hwangchil tree extract. Additionally, the aging temperature or the temperature of the aging composition may be maintained at about 15°C to 20°C. If the temperature of the aging composition is lower than the above temperature, sufficient aging may not occur. On the other hand, if the temperature of the aging composition is higher than the above temperature, the oysters may rot or change. The aging time is not particularly limited, but may be, for example, about 90 minutes to 3 hours, or about 2 hours.

The pot or bath containing the maturation composition (solution) for maturing oysters described above may be different from the pot or bath containing the maturation composition (solution) for maturing oysters. The maturation solution used to ripen oysters contains substances derived from oysters, and the maturation solution used to ripen oysters contains substances derived from oysters. At this time, by not using these maturation baths together, the unique flavors of each maesaengi and oyster can be maximized.

Meanwhile, prepare the source composition (S300). Source materials for preparing the sauce composition include soybean paste and starch, and may further include one or more of green onions, red pepper (or Cheongyang pepper), garlic, sesame seeds (or sesame seeds), kelp extract, and katsuobushi extract. In some embodiments, the source material may further include disodium-5-ribonucleotide, refined salt, and/or monosodium glutamate.

The sauce composition according to this example was designed to be easily solidified using starch based on soybean paste. On the other hand, unlike the present invention, when using soy sauce as a base, it may be difficult to block process the sauce composition, seaweed, and oysters together. Accordingly, the inventor of the present invention prepared a soybean paste-based sauce, mixed starch, and further added salt (refined salt) after experimenting with various compositions to come up with a sauce composition tailored to the preferences of general people.

Purified water included in the source composition may be included in an amount of about 55 wt% to 75 wt% based on the total composition. Additionally, starch may be included in an amount of about 3.0 wt% to 5.0 wt% based on the total composition. In another aspect, based on 100 parts by weight of starch, purified water may be included in an amount of about 800 to 1,800 parts by weight, or about 1,200 to 1,500 parts by weight. However, of course, all or part of the purified water may evaporate during the freeze-drying process, which will be described later.

Also, based on 100 parts by weight of starch, about 150 to 200 parts by weight of soybean paste may be mixed. If the content of soybean paste becomes larger, it may be difficult to process it into a block form along with maesaengi. Based on the taste of a general person, the ratio of purified water and soybean paste may not provide an appropriate level of salty or umami taste.

Accordingly, this example used refined salt, monosodium glutamate, and/or disodium 5-ribonucleotide, rather than soy sauce, to adjust preference. In an exemplary embodiment, based on 100 parts by weight of starch, it may include about 15 to 30 parts by weight of refined salt, about 70 to 100 parts by weight of sodium glutamate, and about 15 to 30 parts by weight of disodium 5-ribonucleotide. You can.

In addition, to further enhance the flavor of the sauce and maesaengi oyster soup, additional ingredients such as green onions, peppers, garlic, and kelp extract may be included. For example, based on 100 parts by weight of starch, about 120 to 200 parts by weight of green onions, about 10 to 30 parts by weight of red pepper, about 3 to 10 parts by weight of garlic, and about 5 to 15 parts by weight of sesame seeds. parts, about 10 to 30 parts by weight of kelp extract, and about 10 to 30 parts by weight of katsuobushi extract.

The mixed source materials can be heated to prepare a sauce composition. The heating temperature for preparing the sauce composition may be at least about 90°C, or at least about 95°C. In other words, it can be prepared by boiling the mixed sauce ingredients. The heating time may be about 5 to 20 minutes, or about 8 to 15 minutes. Specifically, the boiling time may be about 10 minutes.

Then, a semi-food composition is prepared by mixing the cooled maesaengi, cooled oysters, and the prepared sauce composition (S400). Specifically, while the pot in which the sauce composition is prepared is boiling, the maesaengi and oysters can be mixed and stirred. Then heat it for another 30 to 80 seconds. At this time, as described above, the weight ratio of raw seaweed before cooking and raw oysters before cooking is about 4:1 to 6:1. In addition, the weight ratio of the sauce composition including raw seaweed and purified water before heat cooking may be in the range of about 1:5 to 2:5, or about 1:4 to 1.5:4.

The heating in this step (S400) is to allow the sauce composition to at least partially penetrate into the seaweed and oysters. And cool it at room temperature.

Then, the cooled semi-food composition is injected into the tray mold (S500). The liquid semi-food composition containing approximately the ingredients is placed in a mold, has a mold shape, and cooling, which will be described later, can be performed.

Next, the tray mold is rapidly frozen or cooled with the semi-food composition contained therein (S600). In an exemplary embodiment, cooling may be performed at about -50°C to -30°C and under atmospheric pressure. The freezing time is not particularly limited as long as it is sufficient to completely transform the semi-food composition into a solid form, but may be performed for, for example, about 4 to 8 hours.

After various experiments, the inventor of the present invention confirmed that a cooling process under atmospheric pressure conditions was necessary and came to complete the present invention. In other words, it was concluded that if processed into a block shape by freeze-drying immediately without a cooling step (S600), it could not be completely processed into a block shape.

Freeze drying, which is generally performed under a vacuum atmosphere, can be a very suitable means for processing block forms that can be stored for a long time in the instant food field. However, as a result of the present inventor's experiments, it was found that when it was made only of seaweed, it was possible to produce a food block with some degree of marketability even when the cooling step was omitted and freeze-drying was performed immediately. However, as in the present invention, other than seaweed, other than seaweed, other than seaweed, it was possible to produce a food block with a relatively large size. It was confirmed that when solid ingredients, such as oysters, green onions, and peppers, are mixed and immediately freeze-dried, it is difficult to process them into a block shape.

Specifically, a problem may occur where the block breaks and cracks occur near the edge of the block. The present invention is not limited to any theory, but when cooling is performed in a vacuum atmosphere, during the cooling process, solid ingredients such as oysters or other green onions or peppers and maesaengi are not fixed at the interface, and as a result, they are not fixed at the edge of the block. Blocks may break near exposed oysters, green onions, peppers, etc. In addition, solid ingredients such as oysters, green onions, and peppers appear to cause cracks in the matrix formed by tangled thin maesaengi. However, as in the present invention, the above problems can be prevented when the material is sufficiently cooled or frozen under an atmospheric pressure atmosphere, for example, about 0.8 atm to 1.2 atm, and then freeze-dried under vacuum conditions as will be described later.

The cooled food block can then be freeze-dried under vacuum conditions (S700). Freeze drying can be performed through known methods. For example, freeze-drying can be done at about -50°C to -30°C. The freeze-drying time may be about 20 to 36 hours.

The freeze-dried food block can then be removed from the tray mold, cut into appropriate sizes as needed, and individually packaged or packaged.

The conveniently prepared food according to this embodiment, that is, the food block, may be provided in a form in which maesaengi, oysters, and sauce are all integrated together. In the past, instant foods providing maesaengi oyster soup were generally provided with a block of maesaengi and sauce separately packaged. However, according to this embodiment, as a non-limiting example, the container may be provided in a form containing only food blocks. Therefore, you can cook highly flavored maesaengi oyster soup just by pouring water into the food block, making it highly convenient to use.

The food block manufactured through the manufacturing method described above can be understood by those skilled in the art by considering the manufacturing method. For example, the simple cooking food for making seaweed oyster soup, that is, the food block, consists of seaweed in a lumped or tangled state, oysters inserted between seaweed, and various sauce ingredients inserted between seaweed, such as starch, soybean paste, green onion, red pepper, and garlic. , sesame seeds, kelp extract, katsuobushi extract, etc. However, purified water or other liquid components among the source materials may be removed during the freeze-drying process. At least some of the solid ingredients, such as oysters, green onions, peppers, garlic, and sesame seeds, may be exposed to the surface of the block and visible to the naked eye.

Hereinafter, the present invention will be described in more detail with further reference to experiments.

<Example 1>

Through the process of Figure 1, a simple cooking food for cooking maesaengi oyster soup, that is, a block, was manufactured. This is explained in detail below.

250g of seaweed was thoroughly washed using seawater and selected to remove foreign substances. And the tangled mass of maesaeng was cut properly. Then, it was blanched in 80°C water for 5 seconds. After blanching, the maesaengi was sufficiently cooled to room temperature. A ripening composition was prepared by mixing Hwangchil tree extract and purified water at a weight ratio of 3:7, cooled maesaengi was added to the ripening composition, and the mixture was aged at 17°C for 2 hours. After maturation, the weight of the maesaengi increased slightly due to water retention, and was approximately 340g.

The oyster shell was removed, and 50g of raw oyster meat was prepared. Raw oyster meat was washed thoroughly under running water. Then, the raw oysters were cut into quarters. Then blanch them in boiling water for 1 minute. After blanching, the oysters were sufficiently cooled to room temperature. A ripening composition was prepared by mixing Hwangchil tree extract and purified water at a weight ratio of 3:7, cooled oysters were added to the ripening composition, and the mixture was aged at 17°C for 2 hours. The aged oyster lost moisture during the blanching process and became 45g.

A sauce (sauce composition) was prepared while maesaengi and oysters were ripening. For the sauce, add 45g of starch to 650g of purified water and mix well. Then, about 80g of soybean paste was added, and to adjust the seasoning, refined salt, sodium glutamate, and disodium 5-ribonucleotide were mixed with about 11g, 45g, and 10g, respectively. In addition, green onions, Cheongyang peppers, minced garlic, and sesame seeds were mixed in appropriate amounts as additional ingredients. 14g each of kelp concentrate and katsuobushi concentrate were mixed. The total weight of the sauce composition was approximately 977 g. The prepared composition was boiled for 10 minutes.

Then, the aged maesaengi and oysters were mixed and stirred in a pot where the sauce composition was boiling. After boiling for 1 more minute, it was cooled to room temperature. The cooled semi-food composition was then placed in a tray mold and placed in a freezer maintained at -40°C to freeze for 6 hours. Thereafter, the completely frozen semi-food composition was placed in a freeze-drying chamber and freeze-dried in a vacuum atmosphere at -40°C for 24 hours. When freeze-drying was completed, the block-shaped maesaengi oyster soup cooking block was removed from the tray mold and inspected for foreign substances.

<Example 2>

It was prepared in the same manner as Example 1, except that the process of freezing in a -40°C freezer was omitted and freeze-drying was performed immediately.

<Example 3>

The sauce composition was prepared in the same manner as in Example 1, except that 150 g of soy sauce was mixed with 650 g of purified water, and the sauce was seasoned with refined salt, sodium glutamate, and disodium 5-ribonucleotide.

<Example 4>

The sauce composition was prepared in the same manner as Example 1, except that starch was not used.

<Example 5>

250g of maesaengi was prepared by thoroughly washing the raw oyster meat, and 50g of raw oyster meat was prepared. And, without blanching or aging them, they were immediately put into the boiling sauce composition. Then, it was frozen and freeze-dried in the same manner as in Example 1.

<Example 6>

As in Example 5, the raw seaweed was added to the sauce composition without being cooked, but raw oyster meat was prepared by blanching it in boiling water for 1 minute and added to the sauce composition without aging. Then, it was frozen and freeze-dried in the same manner as in Example 5.

<Example 7>

As in Example 1, raw seaweed and raw oysters were first blanched and prepared, but unlike Example 1, the ripening step was omitted. Then, it was mixed with the source composition in the same manner as Example 1, frozen, and freeze-dried.

<Example 8>

It was prepared in the same manner as Example 1, except that the maturation of maesaengi and oysters was performed at room temperature (about 24°C).

<Example 9>

It was prepared in the same manner as in Example 1, except that a mixture of kelp extract, katsuobushi extract, and soybean paste was used as the aging composition, rather than Hwangchil tree extract.

<Experimental Example 1: Block processing evaluation>

Blocks manufactured according to Examples 1 to 4 are shown in Figure 2. Referring to FIG. 2A, it can be seen that the block according to Example 1 has an intact edge and is firmly formed. Also, the surface of the block is shiny. To more completely realize the block shape, a cylindrical mold was used. On the other hand, it can be confirmed that the shapes of the blocks according to Figures 2b (Example 2), Figure 2c (Example 3), and Figure 2d (Example 4) are not intact.

In particular, in the case of Example 2, it can be seen that the seaweed, oysters, and green onions were broken and severe cracks occurred at the edges. In Examples 3 and 4, it can be seen that the blocks after freeze-drying were not formed properly and were collapsed or distorted.

<Experimental Example 2: Preference Evaluation (1)>

Maesaengi oyster soup was prepared using blocks according to Example 1 and Examples 5 to 9, and preference evaluation was performed. The evaluation was conducted as a blind test and was conducted on 10 male and female adults aged 20 to 40.

And sensory evaluation was performed for each example. Sensory evaluation was conducted by freely assigning scores from 1 to 5 points. At this time, in order to objectively take into account each individual's usual preference for Maesaengi oyster soup, we used Maesaengi oyster soup cooked in a normal way as a comparison object. The ingredients for the self-cooked Maesaengi oyster soup were used within the ingredients according to the examples.

Specifically, 3 points were given if the evaluation target example was similar to the comparison object, 4 points were given if the opinion was slightly better, and 5 points were given if the opinion was clearly better. Conversely, 2 points were given if the comparison object was slightly better than the evaluation object, and 1 point was given if the comparison object was clearly better than the evaluation object.

The experiment was performed immediately after the blocks were manufactured, and after 10 days of storage and 20 days of storage. And the results are shown in Table 1 below. In Table 1 below, the closer the score is to 5, the higher the preference, and the closer it is to 1, the lower the preference. The score was the average score of 10 people.

Example 1 Example 5 Example 6 Example 7 Example 8 Example 9 Immediately after manufacturing 3.3 3.2 3.1 3.2 3.2 3.3 10 days have passed 3.2 2.6 2.7 2.5 2.9 3.0 20 days have passed 3.3 1.7 1.7 1.9 2.3 2.9

Referring to Table 1, the conveniently prepared food according to Example 1 showed the highest preference in all cases immediately after production, after 10 days, and after 20 days. In particular, it was found that people's preferences over time did not differ significantly from home-cooked maesaengi oyster soup. Rather, the preference was somewhat higher than that of the directly boiled maesaengi oyster soup, which was the subject of comparison. This may be due to the addition of sodium glutamate, etc., and considering that it is a commercial food, the sauce composition may have been seasoned relatively more.

Next, in the case of Examples 5 to 7, there is no significant difference from Example 1 immediately after manufacturing, but it can be seen that preference decreases significantly over time. In particular, in the case of Examples 5 and 6, in the sensory test after 20 days, the majority opinion was that the maesaengi was inferior to the comparative product because it had a strong smell of seaweed rather than being sweet or fragrant. In addition, several participants who responded that they do not normally like oysters said that they were fine right after production, but when tested 20 days later, they said that the oysters were so fishy that they did not want to eat them.

Next, in the case of Example 8, it can be seen that the evaluation score clearly decreases over time, and in particular, in the sensory test after 20 days, it was evaluated to be significantly inferior to the comparison target.

Next, in the case of Example 9, the evaluation results were generally similar to those of Example 1. However, the evaluation score tended to decrease over time, and in particular, in the sensory test after 20 days, it was evaluated below the standard score of 3 points.

<Experimental Example 3: Preference Evaluation (2)>

Maesaengi oyster soup was prepared using blocks according to Examples 1 and 9, which did not show a clear difference in Experimental Example 2, and a preference evaluation was performed. The evaluation was conducted as a blind test and was conducted on 25 male and female adults aged 20 to 70 years.

For evaluation, blocks 25 to 35 days after manufacture were used. The maesaengi oyster soup according to Example 1 and Example 9 were compared and evaluated by selecting the one with the highest preference. If possible, choose one of the two, and if you don't feel any difference, rate 'don't know'. And the results are shown in Table 2 below.

Example 1 Example 9 I don't know Number of panels 18 - 7

Referring to Table 2 above, all 18 participants, excluding 7 who responded that there was no significant difference, evaluated that their preference for Example 1 was higher than that for Example 9. Specifically, the flavor of maesaengi was evaluated as better. Although the present invention is not limited to any theory, the applicant believes that Hwangchil tree extract is more compatible with seaweed material.

Although the description has been made above with a focus on embodiments of the present invention, this is merely an example and does not limit the present invention, and those skilled in the art will be able to understand the present invention without departing from the essential characteristics of the embodiments of the present invention. It will be apparent that various modifications and applications not exemplified above are possible.

Therefore, the scope of the present invention should be understood to include changes, equivalents, or substitutes of the technical ideas exemplified above. For example, each component specifically shown in the embodiments of the present invention can be modified and implemented. And these variations and differences in application should be construed as being included in the scope of the present invention as defined in the appended claims.

Claims (8)

Prepare heated and cooked maesaengi,
Prepare heated oysters,
Prepare a sauce composition by mixing and heating sauce ingredients including soybean paste and starch;
Preparing a semi-food composition containing heated maesaengi, heated oysters, and a sauce composition by mixing and heating them,
A method of producing a conveniently prepared Maesaengi oyster soup, comprising injecting the semi-food composition into a tray mold and then freezing it at a sub-zero temperature. According to paragraph 1,
The steps for preparing seaweed cooked maesaengi are:
Maesaeng prepares raw vinegar,
Maesaengi heats the raw grass at a temperature above 80℃,
A manufacturing method comprising immersing heated maesaengi in a ripening composition containing Hwangchil tree extract. According to paragraph 1,
The heating temperature of the raw seaweed is 87°C or lower,
The heating time of the maesaengi primordia is 2 to 10 seconds,
A manufacturing method wherein the temperature of the aging composition for maturing the heated maesaengi is 15°C to 20°C. According to paragraph 1,
The step of preparing the heated cooked oysters is,
Prepare raw oysters,
Heating raw oysters at a temperature of 95°C or higher,
A manufacturing method comprising immersing heated oysters in a ripening composition containing Hwangchil tree extract. According to paragraph 1,
The step of preparing the heat-cooked maesaengi includes heating the raw maesaengi, and the step of preparing the heat-cooked oysters includes heating the raw oysters,
The weight ratio of the raw seaweed and raw oysters is in the range of 4:1 to 6:1,
The source material is,
Based on 100 parts by weight of the starch, it includes 150 to 200 parts by weight of the soybean paste,
15 to 30 parts by weight of disodium 5-ribonucleotide, 120 to 200 parts by weight of green onions, 10 to 30 parts by weight of red pepper, 3 to 10 parts by weight of garlic, 5 to 15 parts by weight of sesame seeds, kelp A production method further comprising 10 to 30 parts by weight of extract, and 10 to 30 parts by weight of katsuobushi extract. According to paragraph 1,
The manufacturing method, wherein the freezing is performed under an atmospheric pressure atmosphere. According to paragraph 1,
Preparing the sauce composition includes heating the source material at a temperature of 95° C. or higher for 5 to 20 minutes,
Preparing the semi-food composition includes heating the mixture at a temperature of 95° C. or higher for 30 to 80 seconds. Maesaengi, with an average length of less than 5cm;
Oysters inserted between the tangled maesaengi; and
A simple cooking food block for cooking maesaengi oyster soup in a dried state including the starch attached to the maesaengi.