KR20240035097A - Jjamppon-soondae soup and manufacturing the same - Google Patents

Abstract

The present invention aims to provide a spicy seafood and sundae gukbap and a method for manufacturing the same, which can minimize the unpleasant odor that may occur from sundae and pork intestines by combining the seafood flavor and refreshing taste unique to spicy seafood soup with sundae, and which can suit the taste of Koreans well. The method for manufacturing the spicy seafood and sundae gukbap comprises: (a) a step of preparing a broth base by mixing purified water, spicy seafood soup flavor powder, and chicken stock; (b) a step of adding cooking oil and green onion flavor oil to a cooking vessel and heating the same; (c) a step of adding a vegetable mixture and heating the same for a first time; (d) a step of adding squid, clams, shrimp, pork, and processed pork intestines, and heating the same for a second time to prepare stir-fried vegetables; (e) a step of adding the broth base to the stir-fried vegetables, mixing red pepper powder, salt, sugar, pepper, and sodium glutamate, and heating the same for a third time to prepare a spicy seafood sundae soup base; and (f) a step of vacuum-packing the spicy seafood and sundae soup base, and then packaging the same together with the vacuum-packed spicy seafood and sundae soup sundae and rice to produce a product.

Description

Jjamppong sundae soup and manufacturing method thereof {Jjamppon-soondae soup and manufacturing the same}

The present invention relates to Jjamppong Sundae soup and its manufacturing method. More specifically, the unique seafood taste and spicy taste of Jjamppong are combined with Sundae to minimize the unpleasant odor that may arise from Sundae and pork intestines, and to suit the taste of Koreans. It is about Jjamppong Sundae Gukbap that suits you well and its manufacturing method.

Jjambbong is a type of Chinese dish that is basically made by mixing noodles with various seafood or vegetables and pouring broth made from pork, beef, or chicken bones. Like Jajangmyeon, it was introduced by Chinese living in Korea in the early 20th century. It is a representative restaurant dish that has been loved by the common people.

Jjamppong is made by mixing various ingredients, including seasonal vegetables, so the term 'Jjamppong' is used, which means mixing various things.

In other words, Jjambbong is a food made by stir-frying noodles with various seafood or vegetables, and can be seen as a type of Korean dish modified from China's Choma-myeon. Typically, in the case of jjamppong, seafood such as squid, mussels, and shrimp are boiled in boiling water in advance, and seasonal vegetables such as onions, ginger, cabbage, and carrots are stir-fried using cooking oil, pouring water, and adding sugar, pepper powder, and red pepper powder. After seasoning, the jjamppong soup is made by adding pre-boiled seafood and boiling it. Jjamppong soup can contain a variety of ingredients, so it is highly nutritious and can be delivered quickly and at an affordable price, so it is convenient for time and price. It is a food that has been loved by the common people for a long time because it can be enjoyed by anyone without burden. Although it was introduced by overseas Chinese, it is a food that is tailored to the tastes of Koreans by adding hot pepper powder to add a spicy taste.

However, Jjambbong has had little change in its manufacturing method over a long period of time, and its taste and aroma have few unique features to stimulate the appetite, so there are limits to its ability to stimulate new tastes, so it meets the tastes of consumers who seek diverse and new tastes. There was something lacking in order to do it.

In other words, Jjambbong, which was previously served in Chinese restaurants on the market, has the disadvantage of reducing the texture by using meat and chicken broth, which gives it a unique oily and greasy taste, and ingredients such as red pepper powder, which give it an overall greasy taste by frying it in oil.

Meanwhile, in general, sundae is made by cleaning the pig intestines thoroughly to make the outer skin of the sundae, making the contents mixed with pork, glass noodles, tofu, and various seasonings, then inserting the contents into the outer skin of the sundae and cooking it in hot water or steam. As one of Korea's unique edible foods, it is one of the common people's foods that has been loved since ancient times as it supplements nutrition in times of food shortage and has health-supporting functions as it contains a large amount of iron.

In general, sundae is made by mixing grains, meat, vermicelli, tofu, and seasonings into the outer skin of the intestines and steaming them. However, since the content itself generates a large amount of moisture, both ends must be tied together with thread when cut to a certain length, especially if it is thin. There are defects such as the sundae falling apart when cut to thickness, so by-products such as pork blood (pork blood) and pork fat are added to manufacture the sundae to increase the binding power of the contents.

However, in the case of these sundaes, the contents are standardized to glass noodles due to rising costs, etc., and the added pork blood and internal organs used as the outer skin have a strong aroma, so new cooking methods are being used in addition to the existing consumption methods of steaming, sundae soup, and stir-fried sundae. The method has not been developed.

Therefore, there is a need for a cooking method that can provide a new taste and texture by breaking away from the existing method of consuming sundae by cooking sundae using a new cooking method.

(0001) Republic of Korea Patent Publication No. 10-2014-0024700 (0002) Republic of Korea Patent No. 10-1866365

In order to solve the above-mentioned problem, the present invention combines the unique seafood flavor and spicy taste of Jjamppong with Sundae, which can minimize the unpleasant smell that may occur from Sundae and pork intestines, and Jjamppong Sundae Gukbap that can be well suited to the tastes of Koreans. and its manufacturing method.

In order to solve the above-described problem, the present invention includes the steps of (a) preparing a broth base by mixing 1 to 3 parts by weight of Jjamppong flavor powder and 1 to 3 parts by weight of chicken stock with 100 parts by weight of purified water; (b) adding 40 to 60 parts by weight of cooking oil and 20 to 30 parts by weight of green onion flavor oil into a cooking container relative to 100 parts by weight of onions to be added, and then heating; (c) In a heated cooking container, 80 to 120 parts by weight of cabbage, 80 to 120 parts by weight of carrots, 80 to 120 parts by weight of pumpkin, 80 to 120 parts by weight of shiitake mushrooms, 40 to 50 parts by weight of wood ear mushrooms, and Adding a vegetable mixture consisting of 20 to 30 parts by weight of garlic and first heating for 3 to 10 minutes; (d) After the first heating is completed, 80 to 100 parts by weight of squid, 80 to 100 parts by weight of clams, 40 to 60 parts by weight of shrimp, 120 to 150 parts by weight of pork bean, and 120 to 120 parts by weight of processed pork intestines compared to 100 parts by weight of the above onion. Adding 150 parts by weight and then performing secondary heating for 3 to 10 minutes to produce stir-fried ingredients; (e) Add 100 to 150 parts by weight of the broth base relative to 100 parts by weight of the stir-fried ingredients, 4 to 8 parts by weight of red pepper powder, 4 to 8 parts by weight of salt, 0.5 to 1 part by weight of sugar, 0.3 to 1 part by weight of pepper, and sodium glutamate. Preparing the Jjamppong Sundaeguk base by mixing 0.5 to 2 parts by weight and then heating it three times for 10 to 20 minutes; and (f) vacuum-packing the Jjamppong Sundae soup base, and then packaging it with vacuum-packed Jjamppong Sundae soup base and rice to commercialize it.

In one embodiment, the jjamppong sundae soup sundae includes the steps of (i) washing and preparing pig small intestines; (ii) steaming the squid body and then preparing it by cutting it into pieces of 5 to 10 mm; (iii) Prepare the sundae filling by mixing 10 to 30 parts by weight of the cut squid, 10 to 30 parts by weight of the cut bean sprouts, 1 to 5 parts by weight of Jjamppong flavor powder, and 5 to 20 parts by weight of raw eggs with 100 parts by weight of pig blood. step; and (iv) injecting the sundae into the inside of the pig's small intestine and then steaming it to produce a sundae for jjamppong sundae and soup.

In one embodiment, the pork intestine processed product includes the steps of charging pig intestines into a porous inner tube of an automatic heating device; supplying heated liquid from the bottom of the external cylinder of the automatic heating device; Recovering the heating liquid that passed through the inner cylinder from an upper part of the inner cylinder; Heating the recovered heating liquid to evaporate and remove the volatile liquid; Passing the heated liquid in which the volatile liquid has evaporated through a flavor supply unit; And it can be manufactured by a method comprising supplying volatile liquid to the heating liquid that has passed through the flavor supply unit and recirculating it to the lower part of the external cylinder.

In one embodiment, the automatic heating device includes a porous inner tube into which pig intestines are charged; an outer cylinder that surrounds the outside of the inner cylinder and spatially separates the inner cylinder from the outside; a heating liquid supply unit that supplies heating liquid from the lower part of the external cylinder; a gas supply unit supplying an inert gas for mixing from a lower portion of the inner cylinder to agitate the interior of the inner cylinder; a heating unit that heats the heating liquid recovered from the upper part of the inner cylinder to separate volatile liquid; a flavor supply unit through which the heated liquid passes and spices for flavor supply are charged therein; and an ethanol supply unit that additionally mixes ethanol with the heating liquid that has passed through the flavor supply unit, and the heating liquid may be a mixture of 10 to 30 parts by weight of ethanol relative to 100 parts by weight of water.

The present invention also provides Jjamppong Sundae Gukbap prepared by the above method.

The method for producing Jjamppong Sundae soup according to the present invention is manufactured by mixing Sundae and pig intestines, which can give a unique texture to Jjamppong, and not only improves the color compared to existing Jjamppong, but also significantly increases the protein content that may be lacking in Jjamppong. This can provide great satisfaction to consumers.

In addition, the Jjamppong Sundae soup according to the present invention contains a large amount of pig's blood, and by not using glass noodles, it is possible to eliminate the disadvantage of the existing sundae that the noodles absorb water and swell, and also contain squid and jjamppong flavor powder in the sundae. By adding , you can increase the sense of unity with the Jjamppong used as soup.

In addition, the Jjamppong Sundae soup of the present invention can remove the unpleasant smell of pig intestines through an automatic heater, so it can provide Jjamppong Sundae soup with higher consumer preference compared to the pig intestines used in existing sundae soup.

Hereinafter, preferred embodiments of the present invention will be described in detail. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted. Throughout the specification, singular expressions should be understood to include plural expressions, unless the context clearly indicates otherwise, and terms such as “comprise” or “have” refer to the features, numbers, steps, operations, or components being described. , it is intended to specify the existence of a part or a combination thereof, but should be understood as not excluding in advance the possibility of the existence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof. . In addition, when performing a method or manufacturing method, each process forming the method may occur differently from the specified order unless a specific order is clearly stated in the context. That is, each process may occur in the same order as specified, may be performed substantially simultaneously, or may be performed in the opposite order.

The technology disclosed in this specification is not limited to the implementation examples described herein and may be embodied in other forms. However, the implementation examples introduced here are provided to ensure that the disclosed content is thorough and complete and that the technical idea of the present technology can be sufficiently conveyed to those skilled in the art. In order to clearly express the components of each device in the drawing, the sizes of the components, such as width and thickness, are shown somewhat enlarged. When describing the drawing as a whole, it is described from the observer's point of view, and when an element is mentioned as being located above another element, this means that the element may be located directly above another element or that additional elements may be interposed between those elements. Includes. Additionally, those skilled in the art will be able to implement the idea of the present invention in various other forms without departing from the technical idea of the present invention. In addition, the same symbols in a plurality of drawings refer to substantially the same elements.

As used herein, the term 'and/or' includes a combination of a plurality of listed items or any of a plurality of listed items. In this specification, 'A or B' may include 'A', 'B', or 'both A and B'.

The present invention includes the steps of (a) preparing a broth base by mixing 1 to 3 parts by weight of Jjamppong flavor powder and 1 to 3 parts by weight of chicken stock with 100 parts by weight of purified water; (b) adding 40 to 60 parts by weight of cooking oil and 20 to 30 parts by weight of green onion flavor oil into a cooking container relative to 100 parts by weight of onions to be added, and then heating; (c) In a heated cooking container, 80 to 120 parts by weight of cabbage, 80 to 120 parts by weight of carrots, 80 to 120 parts by weight of pumpkin, 80 to 120 parts by weight of shiitake mushrooms, 40 to 50 parts by weight of wood ear mushrooms, and Adding a vegetable mixture consisting of 20 to 30 parts by weight of garlic and first heating for 3 to 10 minutes; (d) After the first heating is completed, 80 to 100 parts by weight of squid, 80 to 100 parts by weight of clams, 40 to 60 parts by weight of shrimp, 120 to 150 parts by weight of pork bean, and 120 to 120 parts by weight of processed pork intestines compared to 100 parts by weight of the above onion. Adding 150 parts by weight and then performing secondary heating for 3 to 10 minutes to produce stir-fried ingredients; (e) Add 100 to 150 parts by weight of the broth base relative to 100 parts by weight of the stir-fried ingredients, 4 to 8 parts by weight of red pepper powder, 4 to 8 parts by weight of salt, 0.5 to 1 part by weight of sugar, 0.3 to 1 part by weight of pepper, and sodium glutamate. Preparing the Jjamppong Sundaeguk base by mixing 0.5 to 2 parts by weight and then heating it three times for 10 to 20 minutes; and (f) vacuum-packing the Jjamppong Sundae soup base and then packaging it with vacuum-packed Jjamppong Sundae soup base and rice to commercialize the product.

Step (a) is a step of preparing a broth base and can be used by mixing Jjamppong flavor powder and chicken stock in purified water.

In the present invention, the Jjamppong flavor powder refers to a mixed seasoning used in the production of Jjamppong, and includes salt, L-sodium glutamate, starch, chicken stock, pork bone extract powder, bone extract powder, sugar, starch syrup, clam extract powder, and mussels. It is composed of extract powder, paprika coloring, garlic powder, and crab concentrate powder, so it refers to a powder that can easily produce broth for Jjamppong when mixed with water.

In addition, in the present invention, the chicken stock refers to a food ingredient that is manufactured by concentrating the extract extracted from chicken into a solid form and can easily produce chicken broth when mixed with water.

It is possible to manufacture broth directly using commonly used pork bones or chickens, but in this case, the quality uniformity of the manufactured product may be an issue, and the unit price of the product may increase. Therefore, in the case of the present invention, a uniform product can be manufactured by using the Jjamppong flavor powder and chicken stock, while suppressing the increase in price.

Additionally, the broth base of the present invention can be used by mixing 1 to 3 parts by weight of Jjamppong flavor powder and 1 to 3 parts by weight of chicken stock with 100 parts by weight of purified water. If the Jjamppong flavor powder is used below the above range, the Jjamppong flavor may be weakened in the broth base, and if the Jjamppong flavor powder is used above the above range, it may have a greasy taste due to excessive seasoning. In addition, if the chicken stock is less than the above range, the broth may become lighter and the preference may be reduced, and if it exceeds the above range, an off-flavor unique to chicken may occur.

The step (b) is a step of heating and preparing the oil needed for cooking, and 40 to 60 parts by weight of cooking oil and 20 to 30 parts by weight of the green onion flavor oil are added to the cooking container relative to 100 parts by weight of the onion to be added, and then heated. It may be a step.

Jjambbong of the present invention is a food made by frying vegetables, seafood, and meat in oil over a strong fire. Therefore, the preparation of oil for such stir-fry is very important, and the texture of vegetables and meat can be determined depending on the condition of the oil.

The cooking oil corresponds to the basic oil for frying as described above, and one or more types selected from soybean oil, canola oil, corn oil, brown rice oil, sunflower seed oil, and grape seed oil can be used, and canola oil can be preferably used. . The canola oil refers to the oil collected from rapeseed, has little special aroma and taste, and can be universally used in cooking due to its high smoke point. In addition, it is preferable to use 40 to 60 parts by weight of the cooking oil compared to onions among the vegetables described later. If the cooking oil is used in less than 40 parts by weight, it may be carbonized on the surface of the vegetables during the process of frying the vegetables, which will be described later, and if it is used in more than 60 parts by weight, a lot of oil may float in the finally produced Jjamppong Sundae soup.

The green onion flavor oil is added to add flavor to the cooking oil. It is possible to use commercially sold green onion flavor oil, but it is also possible to manufacture and use it yourself.

The method of producing the green onion flavored oil is to add 50 to 80 parts by weight of green onions, 10 to 30 parts by weight of garlic, and 5 to 10 parts by weight of ginger to a container relative to 100 parts by weight of cooking oil, and then slowly heat the container. At this time, the garlic and green onions can be extracted for 3 to 10 minutes by maintaining 100 to 120°C to prevent them from burning. This green onion flavor oil plays a role in adding the flavor of green onions to stir-fried dishes, thereby increasing consumers' preference. It is preferable to use 20 to 30 parts by weight of the green onion flavor oil compared to 100 parts by weight of onions. If the green onion flavor oil is used in an amount of less than 20 parts by weight, the scent of the green onion may not appear, and if it is used in an amount exceeding 30 parts by weight, the scent and spicy taste of the green onion may become stronger and the preference may be reduced. In addition, it is preferable to prepare the cooking oil and green onion flavor oil by supplying them to a cooking vessel and then heating the cooking vessel to a temperature of 160 to 190°C.

After cooking oil and green onion flavor oil are added to the cooking vessel as described above, vegetables can be heated and stir-fried first. For this purpose, place 80-120 parts by weight of cabbage, 80-120 parts by weight of carrots, 80-120 parts by weight of pumpkin, 80-120 parts by weight of shiitake mushrooms, 40-50 parts by weight of wood ear mushrooms, and garlic in a heated cooking container for 100 parts by weight of onions. A vegetable mixture consisting of 20 to 30 parts by weight can be added and first heated for 3 to 10 minutes.

The above ratio is similar to that used in the production of general jjamppong, and the aroma, texture, and taste of vegetables can be maintained by frying them at a high temperature in a short period of time. In other words, if the ratio is outside the above range, preference may be reduced as part of the vegetable is used in excess or underuse. In addition, if the primary heating is done for less than 3 minutes, the heating time may not be sufficient and the texture may be reduced, and if heated for more than 10 minutes, the surface of the vegetables may carbonize or become soft, which may reduce the texture and preference. In addition, the primary heating is preferably performed while maintaining 150 to 180°C in the heated cooking vessel. When heated below the above temperature, moisture may be eluted from the vegetables, causing a decrease in texture, and when heated above the above temperature, they may be carbonized on the surface.

After the heating of the vegetables is completed as described above, 80-100 parts by weight of squid, 80-100 parts by weight of clams, 40-60 parts by weight of shrimp, 120-150 parts by weight of pork bean, and 120-120 parts by weight of processed pork intestines are added to 100 parts by weight of onions. After adding 150 parts by weight, stir-fried ingredients can be produced by secondary heating for 3 to 10 minutes.

The squid, clams and shrimp are seafood commonly used in existing Jjamppong, and in the case of the present invention, they can be used to preserve the unique taste and aroma of Jjamppong. In the case of the seafood, optimal preference may be shown within the above range, and if it is outside the above range, preference may decrease.

In the case of the present invention, since Jjamppong Sundae soup containing sundae is manufactured, pork head and pork intestines can be used in addition to the seafood.

In the case of the above pork head, it refers to meat collected from the head of a pig, and the pork head can be manufactured by heating in the same way as the existing pig head handling method. The pork head may contain 120 to 150 parts by weight of 100 parts by weight of the onion. If the pork soy meat is included in less than 120 parts by weight, the meaning of sundae soup may be reduced and it may be recognized as Jjamppong soup, and if it exceeds 150 parts by weight, the unit price may increase and the flavor of Jjamppong may deteriorate.

In the case of the above processed pig intestines, it refers to the heated stomach, liver, intestines, etc. of the pig, and can be included in general sundae soup to add a unique taste and texture. However, in the case of the existing method of heating pig intestines, they are simply steamed or immersed in water and heated, so many off-flavors are generated, so when they are added to stir-fry dishes such as the present invention, preference may be reduced due to off-flavors. Therefore, in the case of the present invention, the occurrence of off-flavors can be minimized by putting the pig intestines into an automatic heating device and heating them, and the manpower used during heating can also be minimized.

To this end, the pork intestine processed product includes the steps of charging pig intestines into a porous inner tube of an automatic heating device; supplying heated liquid from the bottom of the external cylinder of the automatic heating device; Recovering the heating liquid that passed through the inner cylinder from the upper part of the inner cylinder; Heating the recovered heating liquid to evaporate and remove the volatile liquid; Passing the heated liquid in which the volatile liquid has evaporated through a flavor supply unit; And it can be manufactured by a method comprising supplying volatile liquid to the heating liquid that has passed through the flavor supply unit and recirculating it to the lower part of the external cylinder.

The automatic heating device includes a porous inner tube into which pig intestines are charged; an outer cylinder that surrounds the outside of the inner cylinder and spatially separates the inner cylinder from the outside; a heating liquid supply unit that supplies heating liquid from the lower part of the external cylinder; a gas supply unit supplying an inert gas for mixing from a lower portion of the inner cylinder to agitate the interior of the inner cylinder; a heating unit that heats the heating liquid recovered from the upper part of the inner cylinder to separate volatile liquid; a flavor supply unit through which the heated liquid passes and spices for flavor supply are charged therein; And it may include an ethanol supply unit that additionally mixes ethanol with the heating liquid that has passed through the flavor supply unit.

In the case of the inner tube, it is porous and is the part where pig intestines are inserted. In the case of the charged pig intestines, it can be heated by the heating liquid supplied from the dissection of the external cylinder, and at this time, it can be broken, flowed, and heated according to the movement of the heating liquid and the gas supplied from the gas supply unit to be described later. At this time, since the inner tube has porosity, it not only facilitates the movement of the heating liquid, but also allows foreign substances generated in the pig intestines to be separated into the space between the outer tube and the inner tube. Since most of the off-flavors in the pig intestines are generated from the foreign substances, the occurrence of off-flavors can be minimized by separating the foreign substances into the space between the inner and outer tubes.

The outer cylinder is a part that spatially separates the inner cylinder from the outside, and is a container that prevents the heating liquid from escaping to the outside. In addition, the outer cylinder includes a heating means, so that the heating liquid and pig intestines inside can be additionally heated, and through this, the heating time of the pig intestines can be reduced. In addition, as will be described later, since the heating liquid contains ethanol, the external cylinder can be sealed to prevent evaporation of the heating liquid and for quick cooking, and the inside of the external cylinder may be heated by pressurizing to 1.2 to 3 atmospheres. .

The heating liquid supply unit is located at the inner bottom of the outer cylinder and can supply a heating liquid to be described later. The heating liquid supplied from the bottom of the outer cylinder heats the pig intestines inside the inner cylinder and is then recovered from the upper part of the inner cylinder. You can. During this process, chemicals that cause off-flavors in the pig intestines may be dissolved in the heating liquid and discharged.

In the case of the heating liquid, it can serve to heat the pig intestines and simultaneously dissolve and discharge off-flavor. Therefore, the heating liquid may be a mixture of water and a volatile liquid, and preferably the volatile liquid may be ethanol. More specifically, it may be a mixture of 10 to 30 parts by weight of ethanol relative to 100 parts by weight of water. Looking at this in detail, foreign substances in the pig intestines may be separated and discharged into the space between the outer and inner cylinders, and off-flavor components that dissolve in water may be dissolved in the water of the heating liquid and discharged. However, in the case of fat-soluble components among off-flavor components, they may not be separated by physical separation and dissolution using water. Therefore, in the case of the present invention, it is possible to additionally remove the oil-soluble off-flavor components by mixing ethanol with the heating liquid. At this time, if the ethanol is used in less than 10 parts by weight, it is difficult to expect the effect of removing the off-flavor caused by ethanol, and if it is used in more than 30 parts by weight, the unique flavor of pig intestines may be reduced and heating efficiency may be reduced.

The heating liquid that has passed through the inner cylinder as described above may be recovered from the top of the inner cylinder and then introduced into the heating unit. The heating unit not only supplies the amount of heat to heat the pig intestines by heating the heating liquid, but also reduces off-flavor by evaporating ethanol and volatile compounds contained in the heating liquid. Looking at this in detail, in the case of fat-soluble off-flavor components dissolved in the heating liquid, they can evaporate together when ethanol is evaporated by heating as described above, and in the case of fat-soluble components that do not evaporate, when ethanol is removed, they phase separate from water and can be easily separated. You can. Through this, fat-soluble components among the off-flavor components of the pig intestines can be easily removed.

The heating liquid that has passed through the heating unit as described above may pass through the flavor supply unit. When heating pig intestines in the past, spices are directly added to heat the intestines. However, in this case, the spice may be heated excessively, causing an off-flavor, and remnants of the spice may remain, which limits its use. Therefore, in the case of the present invention, the spice component is supplied to the heating liquid by charging the spice into the flavor supply unit and then passing the heating liquid, and using this, the pig intestines are heated, thereby minimizing off-flavor and supplying sufficient flavor. You can. At this time, the spices charged in the flavor supply unit may include one or more selected from green onions, garlic, ginger, pepper, cumin seeds, mint, turmeric, dill, thyme, oregano, cloves, nutmeg, star anise, and bay leaves. . In addition, while passing through the flavor supply unit, water-soluble off-flavor components contained in the heating liquid may be adsorbed to the surface of the spice in the flavor supply unit and removed.

The heating liquid that has passed through the flavor supply unit can be supplied to the lower part of the external cylinder after the volatile liquid, preferably ethanol, is replenished in the ethanol supply unit to heat the pig intestines.

The processed pork intestines prepared as described above are cut into appropriate sizes and then may contain 120 to 150 parts by weight compared to 100 parts by weight of the onion. If the processed pork intestine product is included in less than 120 parts by weight, the unique taste and aroma of the processed pork intestine product may be reduced, and if it is included in more than 150 parts by weight, preference may be reduced due to excessive flavor.

After the second heating and stir-fry of the ingredients are completed as described above, 100 to 150 parts by weight of the broth base is added to 100 parts by weight of the stir-fry of the ingredients, 4 to 8 parts by weight of red pepper powder, 4 to 8 parts by weight of salt, 0.5 to 1 part by weight of sugar, You can prepare the Jjamppong sundae soup base by mixing 0.3 to 1 part by weight of pepper and 0.5 to 2 parts by weight of sodium glutamate and then heating it three times for 10 to 20 minutes. At this time, after adding the broth base, seasonings including red pepper powder can be added in the same ratio as above. If it deviates from the above ratio, preference may be reduced.

In addition, in the case of the third heating, unlike the first and second heating above, the broth base is added and then heated, so it can be heated to a temperature of 80 to 120 ° C. If the temperature of the third heating is less than 80°C, the heating may not be completed, and to exceed 120°C, a pressurizing device is required, which is unrealistic.

In the case of the jjamppong base manufactured as above, unlike existing jjamppong, it contains pork bean meat and pork intestines. Therefore, Jjamppong Sundae Gukbap can be easily manufactured simply by adding appropriate Sundae to the Jjamppong base and additionally heating it.

Therefore, the Jjamppong base can be vacuum-packed, and additionally, it can be packaged together with vacuum-packed Jjamppong Sundae, Sundae for Soup and Rice, and sold as a meal kit. In addition, of course, if packaged in large quantities, it can be supplied for group meals.

In addition, the Jjamppong sundae for soup and rice used in the present invention can be manufactured without using glass noodles, unlike the sundae sold previously. In the case of the above-mentioned vermicelli, it can be generally mixed into the sundae and used as an extender, but when stored for a long time, it absorbs water from the raw stool and expands, so it may be difficult to use it for vacuum packaging like the present invention. In addition, even if it does not absorb water, if stored for a long time, the texture becomes hard and absorbs surrounding odors at the same time, so the texture may be reduced when used as a food ingredient for long-term storage.

Additionally, if the existing sundae is used as is, the sense of unity may be lost if mixed with the jjamppong base of the present invention. In the case of existing sundae soup, the soup is made by adding sundae to bone broth or pork bone broth, and as a result, it is a food with a high sense of unity. However, in the case of the present invention, the soup is based on jjamppong, so if you just add the existing sundae, the sense of unity with the soup may be lost. This decrease in sense of unity can give the feeling that the sundae is superficial, which can lead to a decrease in preference.

Therefore, unlike the existing blood sundae, the jjamppong sundae for soup of the present invention is preferably made by adding squid and jjamppong flavor powder to increase the sense of unity with the soup.

To this end, the jjamppong sundae for soup and rice is prepared by: (i) washing and preparing pig small intestines; (ii) steaming the squid body and then preparing it by cutting it into pieces of 5 to 10 mm; (iii) Prepare the sundae filling by mixing 10 to 30 parts by weight of the cut squid, 10 to 30 parts by weight of the cut bean sprouts, 1 to 5 parts by weight of Jjamppong flavor powder, and 5 to 20 parts by weight of raw eggs with 100 parts by weight of pig blood. step; and (iv) injecting the sundae into the inside of the pig's small intestine and then steaming it to produce a sundae for jjamppong sundae and soup.

The jjamppong sundae for soup and rice of the present invention can be manufactured in a similar manner to the general blood sundae manufacturing method as shown above. However, in the case of the Jjamppong Sundae soup for soup of the present invention, the content includes cut squid, and Jjamppong flavor powder and eggs can be added to increase the sense of unity with the Jjamppong base used as soup.

In the case of the squid, it is included in the jjamppong sundae and sundae for soup and rice, and can add the missing texture. In addition, the sense of unity with the seafood flavor of the jjamppong base can be increased. At this time, in the case of the squid, it is preferable to steam it and then cut it into pieces of 5 to 10 mm before use. If the squid is cut to a size of less than 5 mm, the effect of improving the texture may be reduced, and if the squid is cut to a size of more than 10 mm, it may be difficult to inject it into the pig intestine.

In the case of the Jjamppong flavor powder, it is preferable to use the same Jjamppong flavor powder used in the production of the Jjamppong base, and the salinity of the Jjamppong sundae soup sundae is adjusted and a taste similar to the Jjamppong base is added to create a sense of unity. It can be used as a seasoning to enhance flavor. If the Jjamppong flavor powder is used in less than 1 part by weight, it is difficult to expect this effect, and if it exceeds 5 parts by weight, preference may be reduced due to the salty taste.

In the case of the raw egg, which is included in the sundae, it can be used as a kind of binder. In general, commercially available blood sausage products with a high content of pig blood not only have a hard texture, but there are cases where the solidified blood becomes crushed after heating. However, in the case of the present invention, by using the raw egg as a binder, not only can the soft texture be maintained, but it can also be prevented from being crushed even after solidification. In the case of the raw egg, it is difficult to expect this effect if it is mixed in less than 5 parts by weight, and if it is mixed in more than 20 parts by weight, the texture may become hard.

The Jjamppong Sundae for soup and rice prepared as described above can be cut into appropriate sizes, then vacuum-packed and packaged with the Jjamppong base to be commercialized.

In addition, in the case of the present invention, rice can be added and used as Jjamppong Sundae soup, and noodles can also be added and consumed in the same form as existing Jjamppong. At this time, in the case of the rice, it is preferable to include vacuum-packed rice, but it may also include commercially available instant rice, and it is also possible to use alpha rice manufactured by freeze-drying.

The present invention also provides Jjamppong Sundae Gukbap prepared by the above method.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily implement them. Additionally, in describing the present invention, if it is determined that a detailed description of a related known function or known configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. Additionally, some features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to appropriate scale. However, those skilled in the art will easily understand these details.

Example 1

Wash the small intestines of the pig and prepare them as a casing for sundae. The prepared squid body was steamed and then cut into pieces of 5 to 10 mm in size. Sundae filling was prepared by mixing 20 parts by weight of the cut squid, 20 parts by weight of the cut bean sprouts, 3 parts by weight of Jjamppong flavor powder, and 10 parts by weight of a raw egg with 100 parts by weight of pig blood. The sundae filling was injected into the small intestine of the pig and then steamed to prepare a sundae for jjamppong sundae and soup.

10 kg of pig intestines (stomach, liver, and small intestines) were charged into the porous inner tube of the automatic heating device as shown in Figure (), and then the heating solution (weight ratio of water and ethanol was 7:3) heated to 85°C at the bottom of the external tube. A mixture of) was supplied, and nitrogen was supplied from the lower part of the inner tube to agitate the pig intestines inside the inner tube. At this time, the pressure inside the external cylinder was maintained at 1.3 atm, and the inside of the external cylinder was heated to maintain 110°C. The heating liquid was recovered from the top of the inner cylinder, and the recovered heating liquid was heated to 100°C in the heating unit to evaporate ethanol. After the ethanol evaporated, the oil on the surface of the heating liquid was removed and passed through a flavor supply section containing garlic, ginger, cumin sheets, and cloves. Afterwards, ethanol was replenished and then recirculated to the lower part of the external cylinder. Heating using the automatic heating device as described above was continued for 20 minutes, then cooled and cut into appropriate sizes to obtain processed pig intestines.

A broth base was prepared by mixing 2 parts by weight of Jjamppong flavor powder and 2 parts by weight of chicken stock with 100 parts by weight of purified water.

Based on 100 parts by weight of cooking oil (canola oil), 60 parts by weight of green onions, 15 parts by weight of garlic, and 8 parts by weight of ginger were added, and then the container was slowly heated. At this time, the garlic and green onions were maintained at 120°C to prevent them from burning and extracted for 5 minutes to prepare green onion flavor oil.

5 g of cooking oil and 4 g of green onion flavor oil were added, and then heated for 5 minutes to preheat a cooking vessel (Chinese wok, diameter 45 cm). A vegetable mixture consisting of 10g of onions, 10g of cabbage, 8g of carrots, 10g of pumpkin, 10g of shiitake mushrooms, 5g of wood ear mushrooms, and 2g of garlic was placed in a heated cooking container and heated for the first time for 5 minutes.

After the first heating was completed, 8 g of squid, 8 g of clams, 5 g of shrimp, 13 g of steamed pork meat, and 13 g of the processed pork intestines were added, and then secondary heating was performed for 5 minutes to prepare stir-fried ingredients.

The stir-fried ingredients and the same amount of the broth base were added, mixed with 5 g of red pepper powder, 5 g of salt, 1 g of sugar, 0.5 g of pepper, and 1 g of sodium glutamate, and then heated three times for 15 minutes to prepare the Jjamppong sundae soup base.

400g of the Jjamppong Sundae soup base and 20g of the Jjamppong Sundae soup base were vacuum-packed and placed in a container for commercialization.

Example 2

The same procedure as in Example 1 was carried out, except that the same amount of previously sold glass noodle sundae (Jeongwoon Food, Chal sundae) was used instead of the jjamppong sundae for soup and rice.

Example 3

The same procedure as in Example 1 was carried out, except that cut squid and Jjamppong flavor powder were not used when making Jjamppong Sundae for soup and rice.

Example 4

The same procedure as in Example 1 was carried out except that raw eggs were not used in the production of Jjamppong Sundae for soup and rice.

Example 5

In Example 1, when manufacturing sundae for jjamppong sundae soup, the same procedure was performed except that a mixture of 30 parts by weight of pig blood and 70 parts by weight of cut soaked glass noodles was used instead of 100 parts by weight of pig blood.

Example 6

The same procedure as in Example 1 was used, except that the same amount of commercially purchased pork intestines (Good People Co., Ltd.) was used instead of the pig intestines processed using the automatic heating device of the present invention.

Example 7

In Example 1, the pig intestines were heated using an automatic heating device in the same manner, except that only water was used instead of ethanol.

Example 8

In Example 1, heating of pig intestines using an automatic heating device was performed in the same manner, except that the heating liquid was not circulated and the spices in the flavor supply unit were directly injected into the inner container.

Experimental Example 1

Jjamppong Sundae Gukbap was prepared using the commercialized Jjamppong Sundae Gukbap prepared in Examples 1 to 8 above. The commercialized Jjamppong Sundae soup was placed in a heating container (pot) and then heated for 3 minutes. After heating was completed, the heated Jjamppong Sundae soup was placed in an eating container containing 150 g of rice.

In order to investigate the taste and preference of the completed Jjamppong Sundae Gukbap, a panel of 20 people aged 25 to 35 with experience in sensory testing was formed and the average value was calculated out of 10 for taste, aroma, texture, and overall preference. The obtained and compared results are shown in Table 1. In this case, 10 points indicate the best quality, and 1 point indicates the poorest quality. In addition, all statistical analyzes were performed using the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance of the treatment section was tested using Duncan's multiple range test (p< 0.05) was tested.

taste incense Texture overall preference Example 1 9.8 9.5 9.7 9.6 Example 2 7.2 6.5 4.2 5.8 Example 3 8.4 8.5 9.5 8.7 Example 4 9.4 9.2 6.5 7.8 Example 5 8.9 9.4 6.6 7.8 Example 6 8.9 5.5 9.6 6.5 Example 7 9.0 6.8 9.5 8.1 Example 8 7.2 6.1 9.1 7.4

As shown in Table 1, Example 1 of the present invention was found to receive uniformly high evaluations in all aspects. In the case of Example 2 using glass noodle sundae, the texture was found to be particularly reduced, and this was also found in Example 5, where glass noodles were mixed with the jjamppong sundae soup sundae of the present invention. This is due to the deformation of the gelatinization of the glass noodles after processing, which is believed to have led to a decrease in texture when the processed glass noodles are stored for a long period of time.

In the case of Example 3, in which squid and jjamppong flavor powder were not used in the jjamppong sundae soup soup, there was no sense of unity with the soup, and the overall preference was found to be reduced. In the case of example 4, where raw eggs were not used, the texture was also poor. appeared to be decreasing.

In addition, it was confirmed that preference was reduced when the automatic heating device of the present invention was not used (Example 6) or when it was used in another method (Example 8), and in particular, it was confirmed that preference was greatly reduced in the direction of fragrance. In addition, even in Example 7 in which ethanol was not used in the heating liquid, it was confirmed that the effect of reducing off-flavor by ethanol was reduced and the overall preference was reduced.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. will be. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

(a) preparing a broth base by mixing 1 to 3 parts by weight of Jjamppong flavor powder and 1 to 3 parts by weight of chicken stock with 100 parts by weight of purified water;
(b) adding 40 to 60 parts by weight of cooking oil and 20 to 30 parts by weight of green onion flavor oil into a cooking container relative to 100 parts by weight of onions to be added, and then heating;
(c) In a heated cooking container, 80 to 120 parts by weight of cabbage, 80 to 120 parts by weight of carrots, 80 to 120 parts by weight of pumpkin, 80 to 120 parts by weight of shiitake mushrooms, 40 to 50 parts by weight of wood ear mushrooms, and Adding a vegetable mixture consisting of 20 to 30 parts by weight of garlic and first heating for 3 to 10 minutes;
(d) After the first heating is completed, 80 to 100 parts by weight of squid, 80 to 100 parts by weight of clams, 40 to 60 parts by weight of shrimp, 120 to 150 parts by weight of pork bean, and 120 to 120 parts by weight of processed pork intestines compared to 100 parts by weight of the above onion. Adding 150 parts by weight and then performing secondary heating for 3 to 10 minutes to produce stir-fried ingredients;
(e) Add 100 to 150 parts by weight of the broth base relative to 100 parts by weight of the stir-fried ingredients, 4 to 8 parts by weight of red pepper powder, 4 to 8 parts by weight of salt, 0.5 to 1 part by weight of sugar, 0.3 to 1 part by weight of pepper, and sodium glutamate. Preparing the Jjamppong Sundaeguk base by mixing 0.5 to 2 parts by weight and then heating it three times for 10 to 20 minutes; and
(f) Vacuum packaging the Jjamppong Sundae soup base and packaging it with vacuum-packed Jjamppong Sundae soup base and rice to commercialize it;
Jjamppong Sundae Gukbap manufacturing method comprising.
According to paragraph 1,
The jjamppong sundae for soup and rice is,
(i) preparing porcine small intestines by washing them;
(ii) steaming the squid body and then preparing it by cutting it into pieces of 5 to 10 mm;
(iii) Prepare the sundae filling by mixing 10 to 30 parts by weight of the cut squid, 10 to 30 parts by weight of the cut bean sprouts, 1 to 5 parts by weight of Jjamppong flavor powder, and 5 to 20 parts by weight of raw eggs with 100 parts by weight of pig blood. step; and
(iv) injecting the sundae into the pig's small intestine and then steaming it to produce a sundae for jjamppong sundae and soup;
A method for manufacturing Jjamppong Sundae Gukbap, characterized in that it is manufactured by a method comprising.
According to paragraph 1,
The above processed pork intestines,
Inserting pig intestines into a porous inner tube of an automatic heating device;
supplying heated liquid from the bottom of the external cylinder of the automatic heating device;
Recovering the heating liquid that passed through the inner cylinder from an upper part of the inner cylinder;
Heating the recovered heating liquid to evaporate and remove the volatile liquid;
Passing the heated liquid in which the volatile liquid has evaporated through a flavor supply unit; and
supplying volatile liquid to the heating liquid that has passed through the flavor supply unit and recirculating it to the lower part of the external cylinder;
A method for producing Jjamppong Sundae Gukbap, characterized in that it is manufactured by a method comprising.
According to paragraph 3,
The automatic heating device,
A porous inner tube into which pig intestines are inserted;
an outer cylinder that surrounds the outside of the inner cylinder and spatially separates the inner cylinder from the outside;
a heating liquid supply unit that supplies heating liquid from the lower part of the external cylinder;
a gas supply unit supplying an inert gas for mixing from a lower portion of the inner cylinder to agitate the interior of the inner cylinder;
a heating unit that heats the heating liquid recovered from the upper part of the inner cylinder to separate volatile liquid;
a flavor supply unit through which the heated liquid passes and spices for flavor supply are charged therein; and
An ethanol supply unit that additionally mixes ethanol with the heating liquid that has passed through the flavor supply unit;
Includes;
A method of producing Jjamppong Sundae soup, characterized in that the heating liquid is mixed with 10 to 30 parts by weight of ethanol compared to 100 parts by weight of water.
Jjamppong sundae soup prepared by the method of any one of claims 1 to 4.