Claims (5)
즉석계란국에 있어서, 건조계란블럭 50-80중량%의 분말스프 20-50중량%가 개별포장된 것을 특징으로 하는 즉석계란국.The instant egg soup, characterized in that 50 to 80% by weight of powdered soup 20-50% by weight of dried egg blocks individually packaged.
제1항에 있어서, 건조계란블럭은 응고계란 50-80중량%, 물엿 30-70중량%, 미역 1-10중량%, 대파 또는 게맛살 1-10중량%, 덱스트린 0-10중량%, 젤라틴 0-10중량%, 전분 0-10중량%가 함유된 것을 특징으로 하는 즉석계란국.The dried egg block according to claim 1, wherein the dried egg block is 50-80% by weight of coagulated egg, 30-70% by weight of starch syrup, 1-10% by weight of seaweed, 1-10% by weight of green onion or crabmeat, 0-10% by weight of dextrin, gelatin Instant egg soup, characterized in that 0-10% by weight, starch 0-10% by weight.
제1항에 있어서, 분말스프는 정제염 15-40중량%, 글루타민산나트륨 8-20중량%, 5'-이노신산나트륨 0-2중량%, 후추가루 1-4중량%, 구연산 0-4중량%, 양파분말 0-8%, 전분 10-40중량%, 참기름 0-8중량%, 무즙 또는 무엑기스 0-20중량%, 무엑기스분말 0-30중량%, 양파즙 0-8중량%, 마늘엑기스 또는 마늘즙 0-3중량%, 마늘분말 0-5중량%, 쇠고기엑기스 0-8중량%, 쇠고기향 0-2중량%가 함유된 것을 특징으로 하는 즉석계란국.According to claim 1, The powdered soup is 15-40% by weight of refined salt, 8-20% by weight sodium glutamate, 0-2% by weight 5'-inosinonate, 1-4% by weight black pepper, 0-4% by weight citric acid, Onion powder 0-8%, starch 10-40% by weight, sesame oil 0-8% by weight, juice-free or extract-free 0-20% by weight, extractless powder 0-30% by weight, onion juice 0-8% by weight, garlic extract Or 0-3% by weight of garlic juice, 0-5% by weight of garlic powder, 0-8% by weight of beef extract, 0-2% by weight of beef flavor.
소금 0.2-1.2중량%, 덱스트린 또는 전분 0-11중량%, 물엿 0-20중량%, 젤라틴 0-6중량%를 완전히 용해시켜 끓인 계란자숙용액에 잘 균질화시킨 전란액을 분사 또는 자유낙하시켜 투입하고, 응고계란을 채로 건져 냉침한 후 혼합기에서 응고계란 50-80중량%, 물엿 5-30중량%, 미역 1-10중량%, 대파 또는 게맛살 1-10중량%, 덱스트린 0-10중량%, 전분 0-10중량%, 젤라틴 0-10중량%를 혼합하여 성형, 동결 건조시켜 건조계란블럭을 제조하고 별도로 분말스프를 제조하여 동결건조 계란블럭 50-80중량%와 분말스프 20-50중량%를 개별포장하여 제조하는 것을 특징으로 하는 즉석계란국의 제조방법.A solution of 0.2-1.2% by weight of salt, 0-11% by weight of dextrin or starch, 0-20% by weight of starch syrup, and 0-6% by weight of gelatin is added to the boiled egg-boiling solution. After drying with the coagulated egg and chilling, 50-80 wt% coagulated egg, 5-30 wt% starch syrup, 1-10 wt% seaweed, 1-10 wt% green onion or crabmeat, 0-10 wt% dextrin , Starch 0-10% by weight, gelatin 0-10% by weight to form, lyophilized to prepare a dry egg block and separately prepared powder soup to lyophilized egg block 50-80% by weight and powder powder 20-50% by weight A method for producing instant egg soup, characterized in that the packaging is prepared by%.
소금 0.2-1.2중량%, 덱스트린 또는 전분 0-11중량%, 물엿 0-20중량%, 젤라틴 0-6중량%를 완전히 용해시킨 계란자숙용액을 교반기에 있는 가열솥에서 가열, 교반하면서 여기에 잘 균질화시킨 전란액을 분사 또는 자유낙하시켜 전란액이 자숙용액의 60-90중량%가 될 때까지 투입하고, 여기에 물엿 5-30중량%, 미역 1-10중량%, 대파 또는 게맛살 1-10중량%, 덱스트린 0-10중량%, 전분 0-10중량%, 젤라틴 0-10중량%를 혼합하고 성형 동결건조시켜 건조계란블럭을 제조하고, 별도로 분말스프를 제조하여 동결건조 계란블럭 50-80중량%와 분말스프 20-50중량%를 개별포장하여 제조하는 것을 특징으로 하는 즉석계란국의 제조방법.Egg-boiling solution in which 0.2-1.2% salt, 0-11% dextrin or starch, 0-20% starch syrup and 0-6% gelatin is completely dissolved in a heating cooker in a stirrer, stirred well Spray or free fall the homogenized whole egg solution until the whole egg solution is 60-90% by weight of the cooked solution, and 5-30% by weight of starch syrup, 1-10% by weight of seaweed, 1 leek or crab meat 1- 10% by weight, dextrin 0-10% by weight, starch 0-10% by weight, gelatin 0-10% by weight and lyophilized to prepare a dried egg block, separately prepared powder soup to lyophilized egg block 50- 80 wt% and 20-50 wt% of powdered soup for packaging separately.
※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.