KR970061110A - Manufacturing method of instant mugwort - Google Patents

Manufacturing method of instant mugwort Download PDF

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Publication number
KR970061110A
KR970061110A KR1019960003127A KR19960003127A KR970061110A KR 970061110 A KR970061110 A KR 970061110A KR 1019960003127 A KR1019960003127 A KR 1019960003127A KR 19960003127 A KR19960003127 A KR 19960003127A KR 970061110 A KR970061110 A KR 970061110A
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KR
South Korea
Prior art keywords
mugwort
lyophilized
cut
salt
suitable size
Prior art date
Application number
KR1019960003127A
Other languages
Korean (ko)
Other versions
KR0174813B1 (en
Inventor
최철배
남정찬
강신권
한광성
Original Assignee
최철견
주식회사 볼 로
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 최철견, 주식회사 볼 로 filed Critical 최철견
Priority to KR1019960003127A priority Critical patent/KR0174813B1/en
Publication of KR970061110A publication Critical patent/KR970061110A/en
Application granted granted Critical
Publication of KR0174813B1 publication Critical patent/KR0174813B1/en

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Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5114—Dextrins, maltodextrins

Landscapes

  • 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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)

Abstract

자연산 생쑥을 전처리 후 동결건조하여 부재료를 첨가하여 즉석에서 뜨거운 물로 환원시켜 취식할 수 있는 쑥국의 제조 방법에 관한 것이다.The present invention relates to a method for producing a mugwort soup which can be freed from instant noodles by hot pretreatment after freeze-drying the natural raw wormwood.

야생쑥 본래의 색상과 향 및 맛을 유지하기 위하여, 약 3%의 식염과 2%의 덱스트린을 첨가하여 데친 후, 흐르는 물로 냉각하고, 외관상의 형태를 유지하기 위하여 자연 탈수시킨다. 이어 복원시 저작이 용이하도록 적당한 크기로 절단하여 동결건조하므로써, 쑥의 색상 및 성분이 그대로 유지됨과 함께 우수한 저작감 및 맛을 내어, 현대인의 바쁜 일상 생활에 유용한 전통 식품의 페스트푸드로서 활용할 수 있도록 하였다.To maintain the original color, flavor, and taste of wild mugwort, add about 3% salt and 2% dextrin, boil it, cool with flowing water, and dehydrate naturally to maintain its appearance. In order to facilitate mowing during restoration, it is cut to a suitable size and lyophilized to maintain the color and composition of mugwort, and to have excellent masticatory and flavor, so that it can be utilized as a fast food of traditional foods useful for the busy life of modern people Respectively.

Description

즉석 쑥국의 제조 방법Manufacturing method of instant mugwort

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (4)

자연에서 채취한 쑥을 세척하는 공정과, 세척된 생쑥을 소량의 식염 및 덱스트린을 첨가한 끓는 물에 약 2-10분간 데친 후, 흐르는 물(약25℃)에 냉각시켜 일정 시간 자연 탈수시키는 공정과, 적당히 탈수된 쑥을 적절한 크기로 절단하여 플레이트에 고르게 편후, -37℃에서 16-18 시간 동안 동결시키면서 진공 건조하는 공정 및, 동결 건조된 쑥을 주원료로 하여, 동결 건조하여 적당한 크기로 자른 파, 양파, 당근, 마늘, 글루타민산 나트륨, 된장, 들깨, 식염 등을 더욱 혼합하여 밀봉하는 공정을 포함하여 이루어지는 것을 특징으로 하는 즉석 쑥국의 제조 방법.A process of washing the mugwort collected from nature and a process of natural dehydration for a certain time by pouring the washed wormwood into boiling water containing a small amount of salt and dextrin for about 2 to 10 minutes and then cooling it to flowing water (about 25 ° C) And dehydrated mugwort were appropriately cut into appropriate sizes, vacuum-dried at -37 ° C for 16-18 hours while being frozen at a temperature of -37 ° C, and lyophilized mugwort was lyophilized and cut into a suitable size And further comprising a step of further mixing and sealing onion, onion, carrot, garlic, sodium glutamate, miso, perilla, salt and the like. 제1항에 있어서, 상기 끓는 물 속에 식염 및 덱스트린은 각각 약 3% 및 2%의 비율로 포함되어 있는 것을 특징으로 하는 즉석 쑥국의 제조 방법.The method of claim 1, wherein the salt and dextrin are present in the boiling water at a ratio of about 3% and 2%, respectively. 제1항에 있어서, 냉각된 쑥을 약30분간 자연 탈수시켜 2×2Cm 의 크기로 절단하여 동결건조 하는 것을 특징으로 하는 즉석 쑥국의 제조 방법.The method according to claim 1, wherein the cooled wormwood is spontaneously dewatered for about 30 minutes and cut into a size of 2 x 2 cm and lyophilized. 제1항에 있어서, 동결 건조된 쑥 3%에, 동결건조하여 적당한 크기로 자른 파 0.4%, 양파 0.4%, 당근 0.3%, 마늘가루 0.7%, 글루타민산 나트륨 0.4%, 포도당 1.0%, 된장가루 2.0%, 들깨가루 1.2%, 식염 1.4%를 혼합하여 이루어지는 것을 특징으로 하는 즉석 쑥국의 제조 방법.The method according to claim 1, wherein the freeze-dried wormwood 3% is lyophilized to a suitable size and is cut to a suitable size 0.4%, 0.4% onion, 0.3% carrot, 0.7% garlic powder, 0.4% sodium glutamate, 1.0% glucose, %, Perilla seed flour (1.2%) and salted flour (1.4%). ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960003127A 1996-02-09 1996-02-09 Method for preparing instant mugwort broth KR0174813B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960003127A KR0174813B1 (en) 1996-02-09 1996-02-09 Method for preparing instant mugwort broth

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960003127A KR0174813B1 (en) 1996-02-09 1996-02-09 Method for preparing instant mugwort broth

Publications (2)

Publication Number Publication Date
KR970061110A true KR970061110A (en) 1997-09-12
KR0174813B1 KR0174813B1 (en) 1999-02-18

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960003127A KR0174813B1 (en) 1996-02-09 1996-02-09 Method for preparing instant mugwort broth

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100386302B1 (en) * 1999-10-28 2003-06-02 제일동건산업 주식회사 a method of preparation for color paste include natural products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100386302B1 (en) * 1999-10-28 2003-06-02 제일동건산업 주식회사 a method of preparation for color paste include natural products

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Publication number Publication date
KR0174813B1 (en) 1999-02-18

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