KR900009204B1 - Process for noodles with bean sauce in a soup - Google Patents
Process for noodles with bean sauce in a soup Download PDFInfo
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- KR900009204B1 KR900009204B1 KR1019880010655A KR880010655A KR900009204B1 KR 900009204 B1 KR900009204 B1 KR 900009204B1 KR 1019880010655 A KR1019880010655 A KR 1019880010655A KR 880010655 A KR880010655 A KR 880010655A KR 900009204 B1 KR900009204 B1 KR 900009204B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
내용 없음.No content.
Description
본 발명은 인스탄트 용기 짜장면 스프의 제조방법에 관한 것으로서, 짜장을 주원료로 하고 여기에 식용유로 코팅한 α화 옥수수 전분과 기타 조미료를 특정비율로 혼합한 인스탄트 용기 짜장면 스프의 제조방법에 관한 것이다.The present invention relates to a method for producing instant container jjajangmyeon soup, and relates to a method for producing instant container jjajangmyeon soup containing a mixture of α-ized corn starch and other seasonings coated with cooking oil at a specific ratio.
본 발명에 의한 인스탄트 용기 짜장면 스프는 면과 함께 용기에 담아 일정량의 더운물을 부어 면과 스프를 동시에 복원시킨 후 비벼서 먹을 수 있다.Instant container soup Jjajangmyeon soup according to the present invention can be eaten by pouring a certain amount of hot water in a container with the noodles and restore the noodles and soup at the same time.
종래의 인스탄트 용기 짜장면류는 생면이나 일반면류를 삶아 스프와 함께 비벼서 먹거나 또는 용기속에 면을 넣고 더운물을 부어 면을 복원시킨 후 분말짜장스프를 넣어 비벼서 먹는 것이었다.The conventional instant container jjajang noodles were eaten by boiling raw noodles or regular noodles with the soup or put noodles in a container and hot water was poured to restore the noodles and then mixed with powdered soup.
대한민국 특허 공보 제 87-2168호에는 짜장면을 주원료로 하고 여기에 정제염, 가공감자전분, 옥수수 전분, 돈육, 향신료, 복합핵산조미료, 고추가루, 돈지, 분말캬라멜 및 글리신을 첨가시킨 분말스프로서, 여기에는 일정형태의 면을 용기에 담아 일정량의 더운물을 부어 면을 복원시키고 남은 물을 따라 버리지 않고, 분말짜장스프를 넣어 비벼서 먹을 수 있는 즉석용기 짜장면의 제조방법이 개시되어 있다.Korean Patent Publication No. 87-2168 discloses a powdered soup containing jjajangmyeon as the main raw material, and refined salt, processed potato starch, corn starch, pork, spices, complex nucleic acid seasoning, red pepper powder, pork, powder caramel and glycine. The present invention discloses a method for preparing instant container jjajangmyeon which can be eaten by pouring a certain amount of hot water into a container to pour a certain amount of hot water to restore the noodle and discarding the remaining water, and putting powdered jjajang soup.
그러나, 대한민국 특허 공보 제87-2168호를 비롯한 종래의 인스탄트 용기 짜장면의 분말스프는 조리와 취식이 복잡하고, 여러 분말 원료를 단순히 혼합하여 제조하기 때문에 더운물로는 면과 스프가 동시에 복원되기가 어려워 스프가 완전히 용해되지 않으며, 또한 비빌 때 뭉쳐서 맛이 균질화 되지 못하는 문제점이 있었다.However, powder soup of conventional instant container jjajangmyeon, including Korean Patent Publication No. 87-2168, is complicated to cook and eat, and it is difficult to simultaneously recover noodles and soup with hot water because they are simply mixed and prepared with various powder raw materials. Soup is not completely dissolved, there is also a problem that can not be homogenized taste when united when rubbed.
따라서 본 발명의 목적은 상기한 문제점을 해결하여 조리와 취식을 간편하게 개선하고 풍미와 식감을 향상시킨 인스탄트 용기 짜장면 스프를 제공하는데 있으며, 인스탄트 용시에 사용되는 용기면용 면과 본 발명에 따른 분말스프를 동시에 용기에 담아 일정량의 더운물을 붓고 면을 복원시켜 남은 물을 버리지 않고 그대로 비비면 균질한 겔(gel)상의 짜장면이 형성되는 인스탄트 용기 짜장면 스프에 관한 것이다.Accordingly, an object of the present invention to solve the above problems and to provide a simple container soup jjajangmyeon soup that improves the cooking and eating and improve the flavor and texture, the surface of the container used for instant noodles and the powder soup according to the present invention At the same time, it relates to instant container jjajangmyeon soup that forms a homogeneous gel-like jjajangmyeon when rubbed into a container and poured a certain amount of hot water and restores the noodles without throwing away the remaining water.
본 발명은 짜장을 주성분으로 하여 여기에 소량의 양념류를 첨가하여 볶아 건조한 후 이를 분쇄한 짜장 베이스 분말에, 식용유로 코팅한 α화 옥수수 전분과 기타 소량의 조미료를 함께 균질하게 충분히 혼합한 인스탄트 용기 짜장면 스프에 관한 것이다.The present invention is an instant container of Jangjang noodle, which is a homogeneous and sufficiently mixed together with a small amount of seasoning, and added a small amount of condiments, roasted and dried, and then crushed it. It's about soup.
본 발명에서는 면과 스프를 동시에 복원할 때 스프의 엉킴이 없이 잘 용해되어 균질한 겔상의 짜장면이 형성되도록 하기 위해 α화 옥수수 전분을 식용유로 미리 코팅하여 사용한다. 이는 식용유로 미리 코팅한 전분입자는 그의 표면에 지방막이 형성되므로 전분입자의 친수기가 일시적으로 지방막 내부에 있게 된어 전분입자가 더운물과 접촉시 물과 일시에 반응하는 것을 예방하여, 전분입자의 지방막이 조금씩 붕괴되면서 입자들 사이의 공극으로 물이 스며들게 된다. 이는 물과 전분입자가 일시에 반응하는 경우에 나타나는 스프의 덩어리 형성을 제거하여 더운물을 부어 복원시킨 면을 비빌 때 균질한 겔상을 형성하는 효과가 있다.In the present invention, when the cotton and soup are simultaneously restored, α-corned corn starch is pre-coated with edible oil in order to form a homogeneous gel-like jangjang without dissolving the soup. This is because starch particles pre-coated with cooking oil have a fat film formed on the surface thereof, so that the hydrophilic groups of the starch particles are temporarily inside the fat film, which prevents the starch particles from reacting with the water at the time of contact with hot water, thereby preventing fat from starch particles. As the membrane breaks down gradually, water permeates into the pores between the particles. This has the effect of forming a homogeneous gel phase when removing the lump formation of soup that appears when water and starch particles react at once and rubbing the restored surface by pouring hot water.
본 발명을 더욱 상세히 설명하면 다음과 같다.The present invention is described in more detail as follows.
본 발명에 따른 인스탄트 용기 짜장면 스프의 제조방법은 짜장 50 내지 60중량%에 옥수수분말, 양파와 돈육, 소금 및 돈지등의 원료를 잘 혼합하여 볶아 건조시킨 후, 이를 분쇄한 짜장 베이스 분말 35 내지 40중량%, 식용유 3내지 11중량%의 조성물로 코팅한 α화 옥수수 전분 15 내지 32중량%, 기타 양념류 1내지 10중량%와 조미료류 1 내지 10중량%를 함께 균일하게 혼합하는 것을 특징으로 한다.Method of manufacturing instant container jjajangmyeon soup according to the present invention is a well-mixed raw materials such as corn powder, onion and pork, salt and pork paper to 50 to 60% by weight of roasted and dried, then crushed jjajang base powder 35 to 40 It is characterized by uniformly mixing together 15 to 32% by weight of α-ized corn starch, 1 to 10% by weight of other seasonings and 1 to 10% by weight of seasonings coated with a composition of 3% to 11% by weight of cooking oil.
상기에서, α화 옥수수 전분에 식용유를 15중량% 이상을 사용하여 코팅할 경우 전분의 용해성 및 분산성은 향상될 수 있지만 스프의 전체적인 물성이 나빠져 이용이 불편하고 또한, 스프에 지방함량이 과다하게 증가되어 스프의 보존시 산패 가능성이 높아 제품을 훼손시킨다.In the above, when the coating of the cooking oil to the α-ized corn starch by using more than 15% by weight, the solubility and dispersibility of the starch can be improved, but the overall physical properties of the soup is worse, which is inconvenient to use, and excessively increased fat content in the soup The risk of rancidity is high when the soup is preserved.
또한 α화 옥수수 전분을 30중량% 이상으로 사용할 경우, 더운물로 복원시 겔상의 형성은 용이할 수 있으나 용해성이 저하되어 더운물로 복원시 덩어리가 형성되므로 잘 비벼지지 않고 맛이 균일하지 않게 된다.In addition, when the α-ized corn starch is used in more than 30% by weight, it may be easy to form a gel when restored to hot water, but the solubility is lowered, so that agglomerates are formed when restored to hot water.
이상과 같이 본 발명에 의한 인스탄트 용기 짜장면 스프는 인스탄트 용기 짜장면과 함께 더운물을 용기에 부어 복원시켜도 덩어리가 생기지 않고 균질한 겔상의 짜장면 스프가 형성되어 조리와 치식이 간편할 뿐만 아니라, 맛이 균질하여 식감이 더욱 우수한 효과가 있다.Instant container jjajangmyeon soup according to the present invention as described above, even when hot water is poured into the container along with the instant container jjajangmyeon not formed lumps, homogeneous gel-shaped jjajangmyeon soup is formed, as well as easy to cook and chop, The texture has a better effect.
이하 본 발명의 실시예를 제시하여 본 발명을 구체적으로 설명한다. 그러나 이 실시예로써 본 발명을 제한하는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to examples of the present invention. However, this embodiment does not limit the present invention.
[실시예]EXAMPLE
짜장 58㎏, 양파 15.4㎏, 돈육 4.8㎏, 소금 4.8㎏, 돈지 3.9㎏ 및 옥수수 분말 18.3㎏을 잘 혼합하여 균일한 조성이 될 때까지 볶은 후, 이를 트레이(Tray)에 고르게 펴서 85℃에서 4시간 동안 열풍건조한 다음 70℃로 온도를 내려 7시간 동안 건조시키거나, 또는 75℃, 10mmHg하에서 6시간 동안 감압건조시켜 55㎏의 짜장 베이스 분말을 얻는다. 상시의 건조된 짜장 베이스 분말을 분쇄하여 40메쉬체에 통과시켜 입자의 크기가 균일한 분쇄물을 수득하며, 이때 분쇄물의 수분 함량은 약 3%이다.Jjajang 58kg, onion 15.4kg, pork 4.8kg, salt 4.8kg, pork 3.9kg and corn powder 18.3kg is mixed well and roasted until uniform composition, spread it evenly on a tray (4) at 85 ℃ After drying with hot air for an hour, the temperature was lowered to 70 ° C. and dried for 7 hours, or reduced pressure drying was performed at 75 ° C. at 10 mmHg for 6 hours to obtain 55 kg of the jangjang powder. The dried dried jangjang powder is pulverized and passed through a 40 mesh sieve to obtain a pulverized product having a uniform particle size, wherein the pulverized water content is about 3%.
한편, 별도의 공정에 의해 믹서내에서 α화 옥수수 전분 45㎏을 넣고 임펠라롤을 120 내지 130 r.p.m으로 회전시키면서 식용유 7㎏을 오토마이저로 분산시켜 입자가 식용유에 골고루 코팅되도록 한다.On the other hand, by putting a separate process 45kg α-ized corn starch in a mixer by rotating the impeller roll to 120 to 130 r.p.m 7kg of cooking oil to the atomizer to distribute the particles evenly coated in the cooking oil.
상기한 짜장 베이스 분말 55㎏과 식용유에 코팅된 α화 옥수수 전분에 양파가루 11㎏, 설탕 10㎏ 및 들깨가공분 4㎏을 넣어 균일하게 혼합한 후 통상의 처리를 행하여 포장용기에서 포장한다.55 kg of the above-mentioned jangjang powder and 11 kg of onion powder, 10 kg of sugar and 4 kg of perilla processed powder were added to α-corn corn starch coated in edible oil, mixed uniformly, and then packaged in a packaging container.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880010655A KR900009204B1 (en) | 1988-08-22 | 1988-08-22 | Process for noodles with bean sauce in a soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880010655A KR900009204B1 (en) | 1988-08-22 | 1988-08-22 | Process for noodles with bean sauce in a soup |
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| Publication Number | Publication Date |
|---|---|
| KR900002718A KR900002718A (en) | 1990-03-23 |
| KR900009204B1 true KR900009204B1 (en) | 1990-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019880010655A KR900009204B1 (en) | 1988-08-22 | 1988-08-22 | Process for noodles with bean sauce in a soup |
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| KR101720433B1 (en) | 2015-11-09 | 2017-03-28 | 주식회사 오뚜기 | The method of manufacturing solid jjajang contained black soybean paste |
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| KR900002718A (en) | 1990-03-23 |
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