KR930019144A - How to make instant egg soup - Google Patents

How to make instant egg soup Download PDF

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Publication number
KR930019144A
KR930019144A KR1019920003807A KR920003807A KR930019144A KR 930019144 A KR930019144 A KR 930019144A KR 1019920003807 A KR1019920003807 A KR 1019920003807A KR 920003807 A KR920003807 A KR 920003807A KR 930019144 A KR930019144 A KR 930019144A
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KR
South Korea
Prior art keywords
parts
extract
weight
egg soup
instant egg
Prior art date
Application number
KR1019920003807A
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Korean (ko)
Other versions
KR940010743B1 (en
Inventor
윤종수
박지용
김재철
이태성
Original Assignee
김정순
제일제당 주식회사
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Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019920003807A priority Critical patent/KR940010743B1/en
Publication of KR930019144A publication Critical patent/KR930019144A/en
Application granted granted Critical
Publication of KR940010743B1 publication Critical patent/KR940010743B1/en

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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 끓는 물만 부음으로써 간편하게 먹을 수 있는 동결건조 즉석 계란국의 제조방법에 관한 것이다.The present invention relates to a method for preparing a freeze-dried instant egg soup that can be eaten simply by pouring only boiling water.

알끈을 제거하고 충분히 교반하여 균질화된 란액을 이온농도와 점도를 부여한 95℃ 이상의 열탕에 천천히 교반하면서 투입시켜 박막상으로 응고시키고 응고한 박막상란을 댁스트린과 플루란, 조미베이스와 충분히 혼합한 후, 적당한 크기의 성형틀에 담아 급속동결건조하는 것을 특징으로 하는 즉석 계란국을 제조하였다.Remove the stick and stir thoroughly, and add the homogenized egg solution to the hot water of 95 ℃ or higher which gave ionic concentration and viscosity. After that, an instant egg soup was prepared, which was placed in a mold of a suitable size and rapidly frozen and dried.

Description

즉석 계란국의 제조방법How to make instant egg soup

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

제1도는 즉석 계란국의 제조 공정도이다.1 is a manufacturing process chart of instant egg soup.

Claims (3)

알끈을 제거하고 충분히 교반하여 균질화된 란액을 이온농도와 점도를 부여한 95℃ 이상의 열탕에 천천히 교반하면서 투입시켜 박막상으로 응고시키고 응고한 박막상란을 댁스트린과 플루란, 조미베이스와 충분히 혼합한 후 적당한 크기의 블록에 담아 급속동결건조하는 것을 특징으로 하는 즉석 계란국의 제조방법.Remove the stick and stir thoroughly, and add the homogenized egg solution to the hot water of 95 ℃ or higher which gave ionic concentration and viscosity. Method of producing an instant egg soup, characterized in that the fast freeze-dried in a block of a suitable size. 제1항에 있어서, 응고란 100중량부에 대해 식염 0.8-10부, 조미료 0.01-1부, 마늘 0.1-1부, 양파엑기스 0.2-10부, 육엑기스 0.02-2부, 식물성 단백분해물 0.1-3부, 향신료 0.01-1부, 비타민E 0.1-2부, 표고버섯엑기스 0.01-0.5부, 해물엑기스 0.2-8부, 물 20-140부를 혼합 가열하여 제조한 조미베이스를 50-150부 첨가하는 방법.According to claim 1, 100 parts by weight of the coagulation salt 0.8-10 parts, seasoning 0.01-1 parts, garlic 0.1-1 parts, onion extract 0.2-10 parts, meat extract 0.02-2 parts, vegetable protein degradation products 0.1- 3 parts, 0.01-1 part of spices, 0.1-2 parts of vitamin E, 0.01-0.5 parts of shiitake mushroom extract, 0.2-8 parts of seafood extract, and 50-150 parts of seasoning base prepared by mixing and heating 20-140 parts of water Way. 제1항에 있어서, 열탕은 식염 0.5-1.5 중량부와 전분 1.0-3.0중부의 비율로 첨가사용함을 특징으로 하는 방법.The method of claim 1, wherein the boiling water is added and used at a ratio of 0.5-1.5 parts by weight of salt and 1.0-3.0 parts by weight of starch. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920003807A 1992-03-07 1992-03-07 Process for making egg soup KR940010743B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920003807A KR940010743B1 (en) 1992-03-07 1992-03-07 Process for making egg soup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920003807A KR940010743B1 (en) 1992-03-07 1992-03-07 Process for making egg soup

Publications (2)

Publication Number Publication Date
KR930019144A true KR930019144A (en) 1993-10-18
KR940010743B1 KR940010743B1 (en) 1994-11-11

Family

ID=19330127

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920003807A KR940010743B1 (en) 1992-03-07 1992-03-07 Process for making egg soup

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KR (1) KR940010743B1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL212602B1 (en) * 2002-12-02 2012-10-31 Nestec Sa Thickening composition for sauce and the like
KR101939386B1 (en) * 2017-11-15 2019-01-17 주식회사 신세계푸드 Convenient steamed egg and manufacturing method thereof

Also Published As

Publication number Publication date
KR940010743B1 (en) 1994-11-11

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