JP2019106981A - Soup containing seaweed and marine products - Google Patents
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Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Edible Seaweed (AREA)
Abstract
Description
本発明は、咀嚼が困難であり、消化能力が劣る子供又は高齢者も容易に摂取することができる海苔及び海産物を含む汁（スープ）に関する。 The present invention relates to a soup containing seaweed and marine products which is difficult to chew and can be easily consumed by children or elderly people with poor digestive ability.
加速化された産業化及び経済成長による現代人のライフスタイルの変化に伴い、食品や食事形態などの食生活全般にも大きな変化がもたらされている。これにより、家庭で食事する場合にも、全てを調理するのではなく、半調理又は完全調理食品を購入して家庭に持ち帰ったり、注文して配達されたものを食べる比重が増加しており、１人世帯及び共働き夫婦の増加に伴い、このような傾向はさらに増加している。 BACKGROUND ART With the changes in modern people's lifestyles due to accelerated industrialization and economic growth, there have been major changes in overall eating habits such as food and dietary forms. As a result, even when eating at home, the weight of buying semi-cooked or fully-cooked food and bringing it home is also increasing, rather than cooking everything, and eating and ordering what is delivered, This trend is further increasing as the number of single households and double-income couples increase.
また、現代人の健康に対する関心が高まるにつれて、便利さ及び栄養を全て備えつつ家庭料理に取って代わる食文化に対する要求が増大しており、このような流れに合わせてインスタント食品及び食事代用食品の市場が毎年２０％以上の成長率を記録している。 In addition, with the growing interest in modern human health, there is an increasing demand for a food culture to replace home cooking while providing all conveniences and nutrition. The market has recorded a growth rate of more than 20% every year.
一般に、簡単に食べられるパン、三角海苔巻き、サンドイッチなどのファーストフードが食事代用食品として販売・消費されているが、これら食品は、ご飯及び汁を主食とする韓国人にとっては拒否感があり、胃に負担をかけるだけでなく、栄養的な面も不足している実情がある。 Generally, fast food such as easy-to-eat bread, seaweed roll, sandwich, etc. is sold and consumed as a meal substitute food, but these foods have a feeling of rejection for Koreans whose main diet is rice and juice. Not only does it put a burden on the stomach, but there is also the fact that it lacks nutritional aspects.
また、韓国は、高齢者人口の比率が先進国に比べて非常に速い速度で増加しており、既に２０００年には高齢化社会に突入しており、２０２６年には超高齢社会に突入すると予測される。そのため、高齢者の三大摂食障害である咀嚼、摂食及び消化障害を考慮した特殊食品、簡便調理食（ＨＭＲ）、栄養強化食、消化容易食品などが要求されている。 Also, in Korea, the proportion of the elderly population is increasing at a very rapid rate compared to developed countries, and has already entered the aging society in 2000, and will enter the super aged society in 2026 is expected. Therefore, there are three major eating disorders of the elderly, special foods in consideration of eating and digestive disorders, simple cooked foods (HMR), fortified foods, easily digestible foods and the like are required.
特殊栄養食品は、食品公典によると、乳幼児、病弱者、老弱者、肥満者又は妊産婦などの特別な栄養管理が必要な特定対象のための用途に提供する目的で、又は一食の食事代用の目的で製造及び加工した食品を意味する。 According to the food official, special nutrition foods are used for the purpose of providing for use for specific subjects requiring special nutrition management such as infants, sick people, elderly people, obese people or pregnant women, or It means food manufactured and processed for the purpose.
一方、海苔は、アマノリ属（Ｐｏｒｐｈｙｒａ）に属する紅藻類であって、韓国では、イカ、寒天などと共に三大水産物の一つと言われている。海苔にはタンパク質が多く含まれており、例えば、市販される５枚の乾海苔に含まれているタンパク質の含量は、１個の卵に含まれている量と類似している。また、海苔は、必須アミノ酸を始めとしてビタミンも多く含まれており、消化しやすいので非常に良い栄養食品として知られている。一方、海苔は、動脈硬化及び高血圧を起こす原因として知られているコレステロールを体外に送り出す成分も含有しているものと知られている。 On the other hand, nori seaweed is a red algae belonging to the genus Porphyra, and in Korea it is said to be one of the three major aquatic products along with squid and agar. The seaweeds are rich in protein, for example, the content of proteins contained in five commercially available dried seaweeds is similar to that contained in one egg. In addition, nori is rich in vitamins as well as essential amino acids and is known as a very good nutritional food because it is easy to digest. On the other hand, nori seaweed is known to also contain a component that sends out cholesterol, which is known to cause arteriosclerosis and hypertension.
したがって、現代人の忙しい日程中、簡単でありながらもバランスの取れた栄養を摂取できるだけでなく、咀嚼が困難であり、消化能力が劣る子供又は高齢者が容易に摂取できる食事代用食品を提供するために、海苔及び海産物の栄養及び味をそのまま生かしながらも賞味期限の限界点を克服し、保管、流通及び調理が容易であって簡便に食べられるインスタント調理食品が要求されている。 Therefore, it provides not only simple but balanced nutrition but also difficult to chew, and a meal substitute food which can be easily taken by children with poor digestive ability or elderly people during busy days of modern people. For this reason, there is a need for an instant cooking food which is easy to be stored and easy to store, distribute and cook while overcoming the limitations of shelf life while utilizing the nutrition and taste of nori and seafood as it is.
本発明の目的は、咀嚼が困難であり、消化能力が劣る子供又は高齢者が容易に摂取できる海苔及び海産物を含む汁を提供することにある。 An object of the present invention is to provide a soup containing nori and marine products which can be easily consumed by children or elderly people who are difficult to chew and whose digestive ability is poor.
前記の目的を達成するための本発明の海苔及び海産物を含む汁は、鰹出汁、塩物、海産物、そば粉及び味噌粉末を含み得る。 The soup containing seaweed and marine products of the present invention for achieving the above-mentioned purpose may include shochu soup, salt, marine products, buckwheat flour and miso powder.
前記海苔及び海産物を含む汁は、鰹出汁１００重量部に対して、塩物０．１重量部〜１．２重量部、海産物２重量部〜８重量部、そば粉０．５重量部〜３重量部、及び味噌粉末０．２重量部〜２重量部を含み得る。 0.1 to 1.2 parts by weight of salt, 2 to 8 parts by weight of marine products, 0.5 to 3 parts by weight of buckwheat based on 100 parts by weight of the above-mentioned soup containing seaweed and marine products It may include parts by weight, and 0.2 parts by weight to 2 parts by weight of miso powder.
前記鰹出汁は、水１００重量部に対して、鰹節１重量部〜１０重量部、昆布０．５重量部〜５重量部、長ねぎ０．５重量部〜５重量部、大根２重量部〜１５重量部、玉ねぎ１重量部〜１０重量部、イワシ０．５重量％〜５重量部、及びニンニク０．５重量部〜５重量部を含んで収得されたものであり得る。 The said soup stock is 1 part by weight to 10 parts by weight of bonito, 0.5 parts to 5 parts by weight of kelp, 0.5 parts to 5 parts by weight of long onions, 2 parts by weight of radish, with respect to 100 parts by weight of water. It may be obtained by including 15 parts by weight, 1 part by weight to 10 parts by weight of onions, 0.5% by weight to 5 parts by weight of sardines, and 0.5 parts by weight to 5 parts by weight of garlic.
前記塩物は、原草の塩漬け、塩炒め又はこれらの混合物であり得る。 The salt may be salted, salted or a mixture of original plants.
前記海産物は、牡蠣、エビ又はこれらの混合物であり得る。 The marine product may be oyster, shrimp or a mixture thereof.
また、本発明の海苔及び海産物を含む汁の製造方法は、鰹出汁を製造する段階、及び前記鰹出汁に塩物、海産物、そば粉及び味噌粉末を混合し、これを８５℃〜１００℃で１０分〜４０分間加熱する段階を含み得る。 Also, the method for producing soup containing seaweed and marine products according to the present invention comprises the steps of producing shochu soup and mixing the shochu soup with salt, seafood, buckwheat flour and miso powder at 85 ° C. to 100 ° C. It may include heating for 10 minutes to 40 minutes.
前記海苔及び海産物を含む汁の製造方法は、前記鰹出汁１００重量部に対して、塩物０．１重量部〜１．２重量部、海産物２重量部〜８重量部、そば粉０．５重量部〜３重量部及び味噌粉末０．２重量部〜２重量部を混合するものであり得る。 The method for producing a soup containing seaweed and marine products comprises 0.1 parts by weight to 1.2 parts by weight of a salt, 2 parts by weight to 8 parts by weight of marine products, 0.5 parts by weight of buckwheat flour, with respect to 100 parts by weight of the soup stock. It may be that 1 to 3 parts by weight and 0.2 to 2 parts by weight of the miso powder are mixed.
前記鰹出汁を製造する段階は、水１００重量部に対して昆布０．５重量部〜５重量部を混合し、これを８５℃〜１００℃で２０分〜６０分間加熱する段階；前記昆布出汁から昆布を除去した後、長ねぎ０．５重量部〜５重量部、大根２重量部〜１５重量部、玉ねぎ１重量部〜１０重量部、イワシ０．５重量部〜５重量部及びニンニク０．５重量部〜５重量部が含まれた出汁用固形物を混合し、これを６５℃〜８５℃で１０分〜４０分間加熱する段階；及び前記固形物含有出汁から固形物を除去した後、鰹節１重量部〜１０重量部を混合し、これを６５℃〜８５℃で１分〜８分間加熱する段階を含むものであり得る。 The step of preparing the soup stock comprises mixing 0.5 parts by weight to 5 parts by weight of kelp with 100 parts by weight of water and heating the mixture at 85 ° C. to 100 ° C. for 20 minutes to 60 minutes; After removing the kelp from the whole, 0.5 parts by weight to 5 parts by weight of long onions, 2 parts by weight to 15 parts by weight of radish, 1 part to 10 parts by weight of onions, 0.5 parts to 5 parts by weight of sardines and 0 garlic Mixing the solid for soup containing 5 parts by weight to 5 parts by weight and heating the mixture at 65 ° C. to 85 ° C. for 10 minutes to 40 minutes; and after removing the solid matter from the solid matter-containing soup And mixing 1 part by weight to 10 parts by weight and heating this at 65 ° C. to 85 ° C. for 1 minute to 8 minutes.
前記塩物は、オイルで炒めた海苔の原草に砂糖、塩、エゴマ油、ゴマ油及びゴマを混合して製造した原草の塩漬けであり得る。 The salted product may be salted of the original herb prepared by mixing sugar, salt, sesame oil, sesame oil and sesame seed with oil-fried seaweed raw grass.
前記塩物は、前記原草の塩漬けを１７０℃〜２２０℃で２０分〜２５分間炒めた塩炒めであり得る。 The salted product may be salted and salted from 170 to 220 ° C. for 20 to 25 minutes.
本発明の海苔及び海産物を含む汁は、塩度が低く、色度及び嗜好度に優れるので、消費者の選好度を高められる食品である。 The soup containing seaweed and marine products according to the present invention is a food which can increase consumer's preference because it has low salinity and is excellent in chromaticity and preference.
また、本発明の海苔及び海産物を含む汁は、咀嚼が困難であり、消化能力が劣る子供又は高齢者も容易に摂取できる形態であるので、老若男女を問わず誰でも摂取が可能である。 Moreover, since the soup containing seaweed and marine products according to the present invention is difficult to chew and can be easily taken by children or elderly people with poor digestive ability, it can be taken by anyone regardless of age or sex.
本発明は、咀嚼が困難であり、消化能力が劣る子供又は高齢者も容易に摂取できる海苔及び海産物を含む汁及びその製造方法に関する。 The present invention relates to a juice containing seaweed and marine products which is difficult to chew and easily ingested by children or elderly people with poor digestive ability, and a method for producing the same.
以下、本発明を詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明の海苔及び海産物を含む汁は、鰹出汁、塩物、海産物、そば粉及び味噌粉末を含む。 The soup containing seaweed and marine products according to the present invention includes shochu soup, salt, marine products, buckwheat flour and miso powder.
また、本発明の海苔及び海産物を含む汁の製造方法は、鰹出汁を製造する段階、及び前記鰹出汁に塩物、海産物、そば粉及び味噌粉末を混合し、これを８５℃〜１００℃で１０分〜４０分間加熱する段階を含み得る。 Also, the method for producing soup containing seaweed and marine products according to the present invention comprises the steps of producing shochu soup and mixing the shochu soup with salt, seafood, buckwheat flour and miso powder at 85 ° C. to 100 ° C. It may include heating for 10 minutes to 40 minutes.
前記鰹出汁は、海苔及び海産物を含む汁の塩度を高めず、かつ他の材料との調和によって官能性を向上させることができる。 The koji soup does not enhance the salinity of the soup containing nori and marine products, and can improve the functionality through harmony with other materials.
前記鰹出汁は、水１００重量部に対して、鰹節１重量部〜１０重量部、昆布０．５重量部〜５重量部、長ねぎ０．５重量部〜５重量部、大根２重量部〜１５重量部、玉ねぎ１重量部〜１０重量部、イワシ０．５重量部〜５重量部及びニンニク０．５重量部〜５重量部を含み得る。 The said soup stock is 1 part by weight to 10 parts by weight of bonito, 0.5 parts to 5 parts by weight of kelp, 0.5 parts to 5 parts by weight of long onions, 2 parts by weight of radish, with respect to 100 parts by weight of water. 15 parts by weight, 1 part by weight to 10 parts by weight of onions, 0.5 parts by weight to 5 parts by weight of sardines, and 0.5 parts by weight to 5 parts by weight of garlic.
また、前記鰹出汁を製造する段階は、水１００重量部に対して昆布０．５重量部〜５重量部を混合し、これを８５℃〜１００℃で２０分〜６０分間加熱する段階、前記昆布出汁から昆布を除去した後、長ねぎ０．５重量部〜５重量部、大根２重量部〜１５重量部、玉ねぎ１重量部〜１０重量部、イワシ０．５重量部〜５重量部及びニンニク０．５重量部〜５重量部が含まれた出汁用固形物を混合し、これを６５℃〜８５℃で１０分〜４０分間加熱する段階、及び前記固形物含有出汁から固形物を除去した後、鰹節１重量部〜１０重量部を混合し、これを６５℃〜８５℃で１分〜８分間加熱する段階を含み得る。 Further, the step of preparing the soup stock comprises mixing 0.5 parts by weight to 5 parts by weight of kelp with 100 parts by weight of water and heating the mixture at 85 ° C. to 100 ° C. for 20 minutes to 60 minutes, After removing the kelp from the kelp soup, 0.5 parts by weight to 5 parts by weight of long onions, 2 parts by weight to 15 parts by weight of radish, 1 part to 10 parts by weight onion, 0.5 parts to 5 parts by weight of sardines, A solid for juice containing 0.5 parts by weight to 5 parts by weight of garlic is mixed and heated at 65 ° C. to 85 ° C. for 10 minutes to 40 minutes, and the solid matter is removed from the solid matter-containing broth Then, mixing 1 part by weight to 10 parts by weight of dried bonito and heating it at 65 ° C. to 85 ° C. for 1 minute to 8 minutes may be included.
前記各材料の含量が前記範囲を逸脱する場合は、官能性が低下し得る。特に、鰹節の含量が前記下限値未満である場合は、色度及び官能性が向上しないおそれがあり、鰹節の含量が前記上限値を超える場合は、冷えた後の塩味が強く、海産物の味が出ないおそれがある。 If the content of each material is out of the above range, the functionality may be reduced. In particular, when the content of bonito is less than the above lower limit, the color and functionality may not be improved, and when the content of bonito exceeds the above upper limit, salty taste after cooling is strong, and the taste of marine products May not come out.
また、前記各材料で昆布出汁を製造した後、昆布を除去した出汁に長ねぎ、大根、玉ねぎ、イワシ及びニンニク固形物を入れることによって出汁を製造し、固形物を除去した出汁に鰹節を入れることによって出汁を製造する段階を順次経ない場合は、官能性が低下し得る。 In addition, after producing kelp soup with the above-mentioned respective materials, prepare a soup by adding radish, onions, sardines and garlic solids to long onions to remove the kelp, and add bonito to the soup from which solids are removed. The functionality may be reduced if it does not sequentially go through the steps of producing the broth.
本発明において、鰹節出汁の代わりに、海産物（アサリ、エビ、イカ、イワシ）粉末を用いた出汁、鰹粉末を用いた出汁又は一般的な野菜のみを入れた一般出汁を使用すると、海苔及び海産物を含む汁の味及び香が低下し、官能性及び色度の低下をもたらす。 In the present invention, using seaweed (sea clam, shrimp, squid, sardines) soup, seaweed powder, soup or general vegetable soup containing general vegetables instead of sea bream extract is used to make seaweed and sea products. The taste and aroma of the juice containing it is reduced, leading to a decrease in functionality and color.
また、前記塩物は、清浄地域である荏子島（ＵＮＥＳＣＯ指定の清浄保存地域）で生産された海苔を用いて製造されたものであって、原草の塩漬け、塩炒め又はこれらの混合物を挙げることができるが、官能性及び海産物との調和の面で原草の塩漬けが好ましい。 In addition, the above-mentioned salt is produced using a seaweed produced on Issujima (cleanly preserved area designated by UNESCO) which is a clean area, and salting, salting, or a mixture of the original grass Although mention can be made, salting of the original grass is preferred in terms of functionality and harmony with marine products.
前記原草の塩漬けは、オイルで炒めた原草に砂糖、塩、エゴマ油、ゴマ油、ゴマを混合して製造したものであり、塩炒めは原草の塩漬けを再度炒めたものである。例えば、塩炒めは、前記原草の塩漬けを１７０℃〜２２０℃で２０分〜２５分間炒めたものであり得る。 The salting of the original grass is produced by mixing oil, the original grass with sugar, salt, sesame oil, sesame oil, sesame seeds, and the salted salt is the salted of the original grass, which has been re-foiled. For example, salting may be salting of the original grass at 170 ° C. to 220 ° C. for 20 minutes to 25 minutes.
前記塩物の含量は、０．１重量部〜１．２重量部、好ましくは０．５重量部〜１重量部である。塩物の含量が前記下限値未満である場合は、官能性が低下し得る。また、塩物の含量が前記上限値を超える場合は、塩物の含量が多いので塩度が高くなり、海産物の味及び香を感じられないだけでなく、外観上、消費者の選好度が低下し得る。 The salt content is 0.1 parts by weight to 1.2 parts by weight, preferably 0.5 parts by weight to 1 part by weight. If the salt content is less than the lower limit, the functionality may be reduced. In addition, when the content of salts exceeds the above-mentioned upper limit, the content of salts is high, so the salinity is high, and not only the taste and incense of marine products are not felt, but also the appearance of consumer preference It can decrease.
本発明で塩物を使用すると、海産物との調和で香ばしい味及び涼味が発生するが、前記塩物の代わりに焼き海苔又は海苔の原草などの乾海苔を使用する場合は、少しすっきりしない味が発生し、海苔及び海産物から由来した生臭い味及び臭いが発生し得る。 The use of salt in the present invention produces a savory taste and cool taste in harmony with marine products, but when using dried nori such as grilled nori or dried nori seaweed instead of the salt, the taste is not clear a little It can develop and produce a savory taste and odor derived from nori and seafood.
また、前記海産物としては、海産物の深い味及び香のための牡蠣、エビ又はこれらの混合物を挙げることができる。 The marine products can also include oysters, shrimps or mixtures thereof for the deep taste and incense of marine products.
前記海産物の含量は、２重量部〜８重量部、好ましくは４重量部〜６重量部である。海産物の含量が前記下限値未満である場合は、原材料の含量が過度に低く、海産物の味及び香が出ないおそれがあり、海産物の含量が前記上限値を超える場合は、苦い味及び生臭い味及び臭いが発生し得る。 The content of the marine product is 2 to 8 parts by weight, preferably 4 to 6 parts by weight. If the content of marine products is less than the above lower limit, the content of raw materials is excessively low and there is a possibility that the taste and aroma of marine products may not come out, and if the content of marine products exceeds the above upper limit, bitter taste and fragrant taste And a smell may occur.
本発明で海産物を使用すると、海産物の深い味及び香が発生し、優れた色度を有し得るが、前記海産物の代わりに海産物粉末を使用する場合は、人工的な味が発生し、色度が低下し得る。 When marine products are used in the present invention, deep flavor and incense of marine products may be generated and the color may be excellent, but when marine powder is used instead of the marine products, artificial taste is generated and color is generated. The degree may decrease.
また、前記そば粉は、海苔と海産物との調和で海苔及び海産物を含む汁の官能性を高める。 In addition, the buckwheat flour enhances the functionality of the soup containing seaweed and sea products in harmony with seaweed and sea products.
前記そば粉の含量は、０．５重量部〜３重量部、好ましくは１重量部〜２重量部である。そば粉の含量が前記下限値未満である場合は、官能性が向上しないおそれがあり、そば粉の含量が前記上限値を超える場合は、海苔及び海産物の味及び香を出せないおそれがある。 The content of the buckwheat flour is 0.5 to 3 parts by weight, preferably 1 to 2 parts by weight. If the content of the buckwheat flour is less than the lower limit, the functionality may not be improved, and if the content of the buckwheat flour exceeds the upper limit, the flavor and aroma of laver and marine products may not be released.
本発明でそば粉を使用すると、色度に影響を与えず、かつ官能性が向上するが、前記そば粉の代わりにトマト粉末、ヨモギ粉末を使用する場合は、色度が低下し、海苔及び海産物と調和しない味が発生する。一方、前記そば粉の代わりに玉ねぎ粉末を使用する場合は、色度には影響を与えないが、海苔及び海産物と調和しない味が発生する。 When buckwheat flour is used in the present invention, the chromaticity is not affected and the functionality is improved. However, when tomato powder or mugwort powder is used instead of the buckwheat flour, the chromaticity is lowered, and nori and Taste that is not in harmony with marine products occurs. On the other hand, when onion powder is used instead of the buckwheat flour, although it does not affect the color, it produces a taste that is not in harmony with nori and seafood.
また、前記味噌粉末は、海苔及び海産物特有の生臭い味及び香を除去し、海苔及び海産物を含む汁の塩度を増加させず、かつ味を向上させる。 In addition, the miso powder removes fresh taste and aroma unique to nori and marine products, and does not increase the salinity of the solution containing nori and marine products, and improves the taste.
前記味噌粉末の含量は、０．２重量部〜２重量部、好ましくは１重量部〜１．５重量部である。味噌粉末の含量が前記下限値未満である場合は、味噌粉末を添加しない場合との差がなく、味噌粉末の含量が前記上限値を超える場合は、海苔及び海産物の味及び香を出せないおそれがある。 The content of the miso powder is 0.2 parts by weight to 2 parts by weight, preferably 1 part by weight to 1.5 parts by weight. If the content of the miso powder is less than the lower limit, there is no difference from the case where the miso powder is not added, and if the content of the miso powder exceeds the upper limit, the taste and aroma of laver and seafood may not be released. There is.
本発明で味噌粉末の代わりに味噌ペーストを使用する場合は、海苔及び海産物特有の生臭い味及び香は除去できるが、塩度が高くなり、塩味が強くなり得る。 When miso paste is used instead of miso powder in the present invention, although the raw flavor and aroma peculiar to nori and marine products can be removed, the saltiness may be high and the saltiness may be strong.
本発明の海苔及び海産物を含む汁は、長期間流通させるために８０℃〜１２０℃で１５分〜２５分間加熱させた後、レトルト機を用いて２００℃〜２２０℃で１５分〜２５分間殺菌処理することができる。前記加熱及びレトルト処理時間が前記下限値未満である場合は、長期間の保管が難しくなるおそれがあり、前記加熱及びレトルト処理時間が前記上限値を超える場合は、海苔及び海産物を含む汁の品質が低下し得る。 The soup containing seaweed and marine products of the present invention is heated at 80 ° C. to 120 ° C. for 15 minutes to 25 minutes for long-term circulation, and then sterilized at 200 ° C. to 220 ° C. for 15 minutes to 25 minutes using a retort machine It can be processed. If the heating and retort treatment time is less than the lower limit, storage for a long period of time may be difficult, and if the heating and retort treatment time exceeds the upper limit, the quality of juice containing seaweed and marine products Can be reduced.
以下、本発明の理解を促進するために好ましい実施例を提示するが、下記の実施例は、本発明を例示するものに過ぎなく、本発明の範疇及び技術思想の範囲内で多様な変更及び修正が可能であることは当業者にとって明白であり、このような変形及び修正が添付の特許請求の範囲に属することも当然である。 The following preferred embodiments are presented to facilitate the understanding of the present invention, but the following embodiments merely exemplify the present invention, and various modifications may be made within the scope and technical concept of the present invention. It will be obvious to one skilled in the art that modifications are possible, and it is understood that such variations and modifications fall within the scope of the appended claims.
＜出汁の種類別＞
実施例１．鰹節出汁
鰹節出汁
<By type of soup stock>
Example 1 Dried bonito soup
Dried bonito soup
水２０００重量部に昆布１０重量部を添加し、これを１００℃で３０分間加熱させた後、昆布を除去し、大根５０重量部、長ねぎ１７重量部、玉ねぎ３０重量部、イワシ１８重量部及びニンニク１７重量部を混合して７０℃で２０分間加熱させた後、固形物を掬い取り、固形物が除去された出汁に鰹節９０重量部を添加し、これを７０℃で２分間加熱させることによって鰹節出汁を製造した。 After adding 10 parts by weight of kelp to 2000 parts by weight of water and heating it at 100 ° C. for 30 minutes, the kelp is removed and 50 parts by weight of radish, 17 parts by weight of long onions, 30 parts by weight of onions, 18 parts by weight of sardines And 17 parts by weight of garlic are mixed and heated at 70 ° C. for 20 minutes, then the solid is scraped off, 90 parts by weight of dried bonito is added to the dewatered solid, and this is heated at 70 ° C. for 2 minutes Boiled bonito soup was produced.
海苔及び牡蠣を含む汁
鰹出汁１００重量部、原草の塩漬け１重量部、牡蠣４重量部、そば粉１重量部及び味噌粉末１重量部を混合することによって海苔及び牡蠣を含む汁を製造した後、これを９０℃で２０分間加熱させた後、レトルト機を用いて２１０℃で２０分間殺菌処理することによって海苔及び牡蠣を含む汁を製造した。
A soup containing nori and oyster was prepared by mixing 100 parts by weight of soup stock containing nori and oyster, 1 part by weight of salted original grass, 4 parts by weight of oyster, 1 part by weight of buckwheat flour and 1 part by weight of miso powder After that, the mixture was heated at 90 ° C. for 20 minutes, and sterilized with a retort machine at 210 ° C. for 20 minutes to prepare a soup containing seaweed and oyster.
前記原草の塩漬けは、オイルで炒めた原草１００重量部に砂糖３重量部、塩１重量部、エゴマ油１重量部、ゴマ油１重量部、ゴマ１重量部を混合して製造した。 Salting of the original grass was prepared by mixing 3 parts by weight of sugar, 1 part by weight of salt, 1 part by weight of sesame oil, 1 part by weight of sesame oil, and 1 part by weight of sesame seed with 100 parts by weight of the original grass fried with oil.
比較例１．一般出汁
一般出汁
水１０００重量部に昆布１０重量部を添加し、これを１００℃で３０分間加熱させた後、昆布を除去し、大根５０重量部、長ねぎ１７重量部、玉ねぎ３０重量部、イワシ１８重量部及びニンニク１７重量部を混合して７０℃で２０分間加熱させた後、固形物を掬い取り、固形物が除去された一般出汁を製造した。
Comparative Example 1 General soup stock
10 parts by weight of kelp is added to 1000 parts by weight of general soup water and heated at 100 ° C. for 30 minutes, then the kelp is removed and 50 parts by weight of radish, 17 parts by weight of long onions, 30 parts by weight of onion, sardine 18 After mixing the parts by weight and 17 parts by weight of garlic and heating at 70 ° C. for 20 minutes, the solid was scraped off to prepare a general soup from which the solid was removed.
海苔及び牡蠣を含む汁
海苔及び牡蠣を含む汁は、前記実施例１と同様にして、出汁として一般出汁を使用して製造した。
Juice containing seaweed and oysters Soup containing seaweed and oysters was prepared in the same manner as in Example 1 above, using general broth as a broth.
比較例２．海産物粉末出汁
海産物粉末出汁
水１０００重量部に海産物粉末４０重量部を添加し、これを１００℃で３０分間加熱することによって海産物粉末出汁を製造した。
Comparative Example 2 Seafood powder soup stock
40 parts by weight of marine product powder was added to 1000 parts by weight of marine product powder soup water, and this was heated at 100 ° C. for 30 minutes to produce a marine product powder soup.
前記海産物粉末は、アサリ、エビ、イカ及びイワシが１：１：１：１の重量比で混合された粉末である。 The marine product powder is a powder in which clams, shrimp, squid and sardines are mixed in a weight ratio of 1: 1: 1: 1.
海苔及び牡蠣を含む汁
海苔及び牡蠣を含む汁は、前記実施例１と同様に実施し、出汁として海産物粉末出汁を使用して製造した。
Juice containing seaweed and oyster Juice containing seaweed and oyster was carried out in the same manner as in Example 1 above, and was produced using seafood powder soup as a soup.
比較例３．鰹粉末出汁
鰹粉末出汁
前記実施例１と同様にして、鰹節の代わりに鰹粉末を使用して鰹粉末出汁を製造した。
Comparative Example 3 Miso powder soup
Boiled-rice powder soup In the same manner as in Example 1 described above, Boiled-rice powder was used in place of dried bonito to prepare a boiled-powder rice soup.
海苔及び牡蠣を含む汁
海苔及び牡蠣を含む汁は、前記実施例１と同様にして、出汁として鰹粉末出汁を使用して製造した。
Juice Containing Nori Seaweed and Oysters A juice containing nori seaweed and oysters was prepared in the same manner as in Example 1 above, using rice bran powder juice as the soup.
＜試験例１＞
試験例１．塩度の測定
実施例及び比較例によって製造された海苔及び牡蠣を含む汁の塩度（％、ＹＫ−３１ＳＡ、ＬＵＴＲＯＮ）を３回繰り返して測定し、その平均値を下記の表１に示した。
<Test Example 1>
Test Example 1 Measurement of salinity The salinity (%, YK-31SA, LUTRON) of the soup containing seaweed and oyster manufactured according to Examples and Comparative Examples was measured three times repeatedly, and the average value was shown in Table 1 below. .
前記の表１に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁と、比較例１乃至比較例２の海苔及び牡蠣を含む汁との間に塩度の差が発生しないことを確認した。 As shown in Table 1 above, the difference in salinity between the soup containing nori and oyster produced according to Example 1 of the present invention and the soup containing nori and oyster of Comparative Examples 1 to 2 Was confirmed to not occur.
その一方、比較例３の海苔及び牡蠣を含む汁の塩度は、実施例１に比べて非常に高いことを確認した。 On the other hand, it was confirmed that the salinity of the soup containing seaweed and oyster of Comparative Example 3 was very high compared to Example 1.
試験例２．色度の測定
実施例及び比較例によって製造された海苔及び牡蠣を含む汁の色度（ｓｐｅｃｔｒｏｐｈｏｔｏｍｅｔｅｒ ＣＭ−７００ｄ、Ｋｏｎｉｃａ ｍｉｎｏｌｔａ、Ｊａｐａｎ）を３回繰り返して測定し、その平均値を下記の表２に示した。
Test Example 2 Measurement of chromaticity The chromaticity (spectrophotometer CM-700d, Konica minolta, Japan) of the soup containing seaweed and oyster manufactured according to the example and the comparative example was measured three times, and the average value is shown in Table 2 below. Indicated.
前記の表２に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、比較例１乃至比較例３の海苔及び牡蠣を含む汁に比べて高い明度を有するので、すまし汁が形成されることを確認した。 As shown in Table 2 above, since the juice containing nori and oyster produced according to Example 1 of the present invention has a high brightness compared to the juice containing nori and oyster of Comparative Examples 1 to 3. It was confirmed that salmon soup was formed.
試験例３．官能検査
実施例及び比較例で製造された海苔及び牡蠣を含む汁を２０人の専門パネルに試食させた後、７点尺度法（程度が大きいほど７点に近い）で官能検査を実施して平均値を求め、これを下記の表３に示した。
− 外観、味、異臭及び総合的な嗜好度：１＝非常に悪い、７点＝非常に良い
Test Example 3 Sensory test After tasting the soup containing the seaweed and oyster produced in the example and the comparative example on 20 professional panels, the sensory test is carried out by the 7-point scale method (the degree is closer to 7 points). The average value was determined and is shown in Table 3 below.
-Appearance, taste, offensive odor and overall preference: 1 = very bad, 7 = very good
前記の表３に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、比較例１乃至比較例３の海苔及び牡蠣を含む汁に比べて外観、味、異臭及び総合的な嗜好度の全てにおいて優れていることを確認した。 As shown in Table 3 above, the soup containing seaweed and oyster produced according to Example 1 of the present invention has an appearance, taste, and off-flavor compared to the soup containing seaweed and oyster in Comparative Examples 1 to 3. And it confirmed that it was excellent in all of the overall preference.
＜海苔の種類及び含量別＞
実施例１．原草の塩漬け＿１重量部
前記実施例１と同一の海苔及び牡蠣を含む汁を使用した。
<By type and content of nori seaweed>
Example 1 Salting of original grass_1 parts by weight The same juice as in Example 1 containing nori and oyster was used.
実施例２．塩炒め
前記実施例１と同様にして、原草の塩漬けの代わりに塩炒めを使用して海苔及び牡蠣を含む汁を製造した。
Example 2 Salted salted solution In the same manner as in Example 1 above, salted salted salt was used instead of salting the original grass to prepare a soup containing nori and oyster.
前記塩炒めは、原草の塩漬けを１７０℃〜２２０℃で２０分〜２５分にセッティングされた炒め機で炒めたものである。 The salt-frying is a salting of the original grass, and it is fried with a frying machine set at 170 ° C. to 220 ° C. for 20 minutes to 25 minutes.
比較例４．焼き海苔
前記実施例１と同様にして、原草の塩漬けの代わりに焼き海苔を使用して海苔及び牡蠣を含む汁を製造した。
Comparative Example 4 Grilled Nori Seaweed was used in the same manner as in Example 1 above to prepare a soup containing nori and oyster using grilled nori seaweed instead of salting the original grass.
比較例５．海苔の原草
前記実施例１と同様にして、原草の塩漬けの代わりに原草の乾海苔を使用して海苔及び牡蠣を含む汁を製造した。
Comparative Example 5 Nori seaweed raw grass In the same manner as in Example 1, a dried seaweed nori seaweed was used instead of raw seaweed salting to prepare a soup containing seaweed and oyster.
比較例６．原草の塩漬け＿０．１重量部
前記実施例１と同様にして、原草の塩漬け０．１重量部を使用して海苔及び牡蠣を含む汁を製造した。
Comparative Example 6 Salting of Original Grass-0.1 parts by weight In the same manner as in Example 1, 0.1 parts by weight salted of the original grass was used to produce a soup containing nori and oyster.
比較例７．原草の塩漬け＿２重量部
前記実施例１と同様にして、原草の塩漬け２重量部を使用して海苔及び牡蠣を含む汁を製造した。
Comparative Example 7 Salted _ 2 parts by weight of original grass In the same manner as in Example 1, 2 parts by weight of salted original grass was used to prepare a soup containing nori and oyster.
＜試験例２＞
海苔の種類及び含量によっては塩度及び色度に差がなかった。
Test Example 2
There was no difference in salinity and color depending on the type and content of nori.
試験例４．官能検査
前記試験例３と同様にして測定した。
Test Example 4 Sensory test The measurement was performed in the same manner as in Test Example 3 above.
前記の表４に示したように、本発明の実施例１及び実施例２によって製造された海苔及び牡蠣を含む汁は、比較例４乃至比較例５の海苔及び牡蠣を含む汁に比べて外観、味、異臭及び総合的な嗜好度の全てにおいて優れていることを確認した。 As shown in Table 4 above, the soup containing the nori and oyster produced according to Example 1 and Example 2 of the present invention has an appearance compared to the soup containing nori and oyster of Comparative Examples 4 to 5 It was confirmed that all of the taste, the offensive odor and the overall preference were excellent.
試験例５．肉眼確認
実施例及び比較例で製造された海苔及び牡蠣を含む汁を撮影した写真である。
Test Example 5 It is the photograph which image | photographed the juice containing the nori and oyster manufactured by the Example and the comparative example.
前記の表４に示したように、本発明の実施例１及び実施例２によって製造された海苔及び牡蠣を含む汁は、比較例４乃至比較例５の海苔及び牡蠣を含む汁に比べて優れた外観を有することを確認した。 As shown in Table 4 above, the juice containing nori and oyster produced according to Example 1 and Example 2 of the present invention is superior to the juice containing nori and oyster of Comparative Examples 4 to 5 It confirmed that it had a good appearance.
＜海産物の種類及び含量別＞
実施例１．牡蠣＿４重量部
前記実施例１と同一の海苔及び牡蠣を含む汁を使用した。
<By type and content of marine products>
Example 1 Oyster-4 parts by weight The same laver and oyster juice as in Example 1 were used.
実施例３．エビ
前記実施例１と同様にして、牡蠣の代わりにエビを使用して海苔及びエビを含む汁を製造した。
Example 3 Shrimp In the same manner as in Example 1, shrimp was used instead of oyster to prepare a soup containing seaweed and shrimp.
比較例８．牡蠣粉末
前記実施例１と同様にして、牡蠣の代わりに牡蠣粉末１重量部を使用した。このとき、牡蠣の水分含量が７６．７２％であるので、牡蠣と牡蠣粉末の固形分の含量を類似する程度にするために、牡蠣粉末を牡蠣の１／４の含量で使用した。
Comparative Example 8 Oyster Powder In the same manner as Example 1, 1 part by weight of oyster powder was used instead of oyster. At this time, since the water content of the oyster was 76.72%, the oyster powder was used at a content of 1/4 of the oyster in order to make the solid content of the oyster and the oyster powder similar.
比較例９．牡蠣＿１０重量部
前記実施例１と同様にして、牡蠣１０重量部を使用して海苔及びエビを含む汁を製造した。
Comparative Example 9 Oyster-10 parts by weight In the same manner as Example 1, 10 parts by weight of oyster was used to prepare a soup containing nori and shrimp.
比較例１０．牡蠣＿１２重量部
前記実施例１と同様にして、牡蠣１２重量部を使用して海苔及びエビを含む汁を製造した。
Comparative Example 10 Oyster-12 parts by weight In the same manner as Example 1, 12 parts by weight of oyster was used to prepare a soup containing nori and shrimp.
＜試験例３＞
試験例６．塩度の測定
前記試験例１と同様に測定した。
<Test Example 3>
Test Example 6 Measurement of salinity was measured in the same manner as in Test Example 1 above.
前記の表６に示したように、本発明の実施例３によって製造された海苔及びエビを含む汁は、実施例１の海苔及び牡蠣を含む汁に比べて少し低い塩度を有することを確認した。 As shown in Table 6 above, it is confirmed that the soup containing seaweed and shrimp prepared according to Example 3 of the present invention has a slightly lower salinity compared to the soup containing seaweed and oyster of Example 1 did.
また、実施例１によって製造された海苔及び牡蠣を含む汁は、牡蠣粉末を使用した比較例８と類似する塩度を有していたが、牡蠣１０重量％を使用した比較例９及び比較例１０に比べては低い塩度を有することを確認した。 Moreover, although the soup containing the nori and oyster manufactured by Example 1 had salinity similar to the comparative example 8 which used oyster powder, the comparative example 9 and comparative example which used 10 weight% of oysters It was confirmed to have low salinity compared to 10.
試験例７．色度の測定
前記試験例２と同様に測定した。
Test Example 7 Measurement of chromaticity Measurement was performed in the same manner as in Test Example 2 above.
前記の表７に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、牡蠣粉末を使用した比較例８に比べて明るい明度を有することを確認した。また、実施例２によって製造された海苔及びエビを含む汁も明るい明度を有することを確認した。 As shown in Table 7 above, it was confirmed that the soup containing the nori and oyster produced according to Example 1 of the present invention had brighter brightness compared to Comparative Example 8 using oyster powder. In addition, it was confirmed that the soup containing the nori and shrimp prepared according to Example 2 also has bright brightness.
試験例８．官能検査
前記試験例３と同様に測定した。
Test Example 8 Sensory test The measurement was performed in the same manner as in Test Example 3 above.
前記の表８に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、味の面で比較例９と類似していたが、全般的に外観、味、異臭及び総合的な嗜好度の全てにおいて比較例８乃至比較例１０に比べて優れていることを確認した。 As shown in Table 8 above, the soup containing nori and oyster produced according to Example 1 of the present invention was similar to Comparative Example 9 in terms of taste, but overall appearance, taste, off-flavor And it confirmed that it was excellent compared with comparative example 8 thru / or comparative example 10 in all synthetic taste levels.
また、本発明の実施例２によって製造された海苔及びエビを含む汁も、外観、味、異臭及び総合的な嗜好度の全てにおいて優れていることを確認した。 In addition, it was also confirmed that the soup containing the nori and shrimp prepared according to Example 2 of the present invention is excellent in all of the appearance, taste, off-flavor and overall preference.
＜味噌の種類及び含量別＞
実施例１．味噌粉末＿１重量部
前記実施例１と同一の海苔及び牡蠣を含む汁を使用した。
<By type and content of miso>
Example 1 Miso powder _1 parts by weight The same soup containing the same nori and oyster as in Example 1 was used.
比較例１１．味噌粉末の省略
前記実施例１と同様にして、味噌粉末を使用せずに海苔及び牡蠣を含む汁を製造した。
Comparative Example 11. Omission of miso powder In the same manner as in Example 1, a soup containing nori and oyster was prepared without using miso powder.
比較例１２．味噌ペースト使用
前記実施例１と同様にして、味噌粉末の代わりに味噌ペースト１重量部を使用して海苔及び牡蠣を含む汁を製造した。
Comparative Example 12. Use of Miso Paste In the same manner as in Example 1, 1 part by weight of miso paste was used instead of miso powder to prepare a soup containing nori and oyster.
比較例１３．味噌粉末＿３重量部
前記実施例１と同様にして、味噌粉末３重量部を使用して海苔及び牡蠣を含む汁を製造した。
Comparative Example 13 Miso powder-3 parts by weight In the same manner as Example 1, 3 parts by weight of the miso powder was used to prepare a soup containing nori and oyster.
＜試験例４＞
試験例９．塩度の測定
前記試験例１と同様に測定した。
<Test Example 4>
Test Example 9 Measurement of salinity was measured in the same manner as in Test Example 1 above.
前記の表９に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、味噌粉末を使用しない比較例１１に比べては高い塩度を有していたが、比較例１２乃至比較例１３に比べては低い塩度を有することを確認した。 As shown in Table 9 above, the soup containing the nori and oyster produced according to Example 1 of the present invention had higher salinity compared to Comparative Example 11 in which the miso powder was not used, It was confirmed to have lower salinity compared to Comparative Examples 12 to 13.
試験例１０．色度の測定
前記試験例２と同様に測定した。
Test Example 10. Measurement of chromaticity Measurement was performed in the same manner as in Test Example 2 above.
前記の表１０に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、味噌粉末を使用しない比較例１１に比べて低い明度を有していたが、比較例１２乃至比較例１３の海苔及び牡蠣を含む汁に比べては高い明度を有することを確認した。 As shown in Table 10 above, the soup containing the nori and oyster produced according to Example 1 of the present invention had lower brightness compared to Comparative Example 11 in which the miso powder was not used. It was confirmed to have high brightness compared to the soup containing seaweed and oyster of 12 to Comparative Example 13.
試験例１１．官能検査
前記試験例３と同様に測定した。
Test Example 11. Sensory test The measurement was performed in the same manner as in Test Example 3 above.
前記の表１１に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、外観及び異臭の面で比較例１２乃至比較例１３と類似していたが、味及び総合的な嗜好度の面で比較例１２乃至比較例１３に比べて優れていることを確認した。 As shown in Table 11 above, the soup containing seaweed and oyster produced according to Example 1 of the present invention was similar to Comparative Example 12 to Comparative Example 13 in terms of appearance and offensive odor, but the taste and It was confirmed to be superior to Comparative Examples 12 to 13 in terms of overall preference.
また、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、比較例１１に比べて味、異臭及び総合的な嗜好度の面で優れていることを確認した。 In addition, it was confirmed that the soup containing seaweed and oyster produced according to Example 1 of the present invention is superior to Comparative Example 11 in terms of taste, off-flavor and overall preference.
＜副材料の種類別＞
実施例１．そば粉
前記実施例１と同一の海苔及び牡蠣を含む汁を使用した。
<By type of secondary material>
Example 1 Buckwheat A soup containing the same nori seaweed and oyster as in Example 1 was used.
比較例１４．ヨモギパウダー
前記実施例１と同様にして、そば粉の代わりにヨモギパウダーを用いて海苔及び牡蠣を含む汁を製造した。
Comparative Example 14 Yomogi Powder In the same manner as in Example 1, Yomigi powder was used instead of buckwheat to prepare a soup containing nori and oyster.
比較例１５．玉ねぎパウダー
前記実施例１と同様にして、そば粉の代わりに玉ねぎパウダーを用いて海苔及び牡蠣を含む汁を製造した。
Comparative Example 15. Onion powder In the same manner as in Example 1, an onion powder was used instead of buckwheat to prepare a soup containing nori and oyster.
＜試験例５＞
試験例１２．塩度の測定
前記試験例１と同様に測定した。
<Test Example 5>
Test Example 12. Measurement of salinity was measured in the same manner as in Test Example 1 above.
前記の表１２に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁と、比較例１４乃至比較例１５の海苔及び牡蠣を含む汁との塩度に差が発生しないことを確認した。 As shown in Table 12 above, differences in salinity between the soup containing nori and oyster produced according to Example 1 of the present invention and the soup containing nori and oyster of Comparative Examples 14 to 15 occur I confirmed that I did not.
試験例１３．色度の測定
前記試験例２と同様に測定した。
Test Example 13. Measurement of chromaticity Measurement was performed in the same manner as in Test Example 2 above.
前記の表１３に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、比較例１５と類似する明度を有していたが、比較例１４に比べては高い明度を有することを確認した。 As shown in Table 13 above, the soup containing the nori and oyster produced according to Example 1 of the present invention had a lightness similar to that of Comparative Example 15, but was higher than that of Comparative Example 14. It confirmed that it had a brightness.
試験例１４．官能検査
前記試験例３と同様に測定した。
Test Example 14. Sensory test The measurement was performed in the same manner as in Test Example 3 above.
前記の表１４に示したように、本発明の実施例１によって製造された海苔及び牡蠣を含む汁は、比較例１４乃至比較例１５の海苔及び牡蠣を含む汁に比べて外観、味、異臭及び総合的な嗜好度の全てにおいて優れていることを確認した。
As shown in Table 14 above, the soup containing the nori and oyster produced according to Example 1 of the present invention has an appearance, taste, and off-flavor compared with the soup containing nori and oyster of Comparative Examples 14 to 15. And it confirmed that it was excellent in all of the overall preference.
Claims (10)
前記鰹出汁に塩物、海産物、そば粉及び味噌粉末を混合し、これを８５℃〜１００℃で１０分〜４０分間加熱する段階を含む海苔及び海産物を含む汁の製造方法。 A soup containing seaweed and marine products, comprising the steps of: preparing the koji soup; mixing the koji soup with salt, seafood, buckwheat flour and miso powder; and heating the mixture at 85 ° C to 100 ° C for 10 minutes to 40 minutes. Manufacturing method.
前記昆布出汁から昆布を除去した後、長ねぎ０．５重量部〜５重量部、大根２重量部〜１５重量部、玉ねぎ１重量部〜１０重量部、イワシ０．５重量部〜５重量部及びニンニク０．５重量部〜５重量部が含まれた出汁用固形物を混合し、これを６５℃〜８５℃で１０分〜４０分間加熱する段階、及び
前記固形物含有出汁から固形物を除去した後、鰹節１重量部〜１０重量部を混合し、これを６５℃〜８５℃で１分〜８分間加熱する段階を含むことを特徴とする、請求項６に記載の海苔及び海産物を含む汁の製造方法。 The step of preparing the soup stock comprises mixing 0.5 parts by weight to 5 parts by weight of kelp with 100 parts by weight of water and heating the mixture at 85 ° C. to 100 ° C. for 20 minutes to 60 minutes,
After removing the kelp from the kelp soup, 0.5 parts by weight to 5 parts by weight of long onions, 2 parts by weight to 5 parts by weight of radish, 1 part to 10 parts by weight onion, 0.5 parts to 5 parts by weight of sardines And a solid for juice containing 0.5 parts by weight to 5 parts by weight of garlic, and heating the mixture at 65 ° C. to 85 ° C. for 10 minutes to 40 minutes; 7. The seaweed and marine product according to claim 6, comprising the steps of mixing 1 part by weight to 10 parts by weight of dried bonito and heating it at 65 ° C. to 85 ° C. for 1 minute to 8 minutes. Method of producing juice containing.
The method according to claim 9, wherein the salt is a salt-frying of the original grass salted at 170 ° C to 220 ° C for 20 minutes to 25 minutes.
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| KR1020170173020A KR101966309B1 (en) | 2017-12-15 | 2017-12-15 | Soup comprising laver and seafood |
| KR10-2017-0173020 | 2017-12-15 |
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| CN110638020A (en) * | 2019-10-31 | 2020-01-03 | 四川省内江市农业科学院 | Black fish soup and preparation method thereof |
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| JPH08256721A (en) * | 1995-03-27 | 1996-10-08 | Nagano Pref Gov Miso Kogyo Kyodo Kumiai | Production of koji raw material and additional raw material for miso |
| KR100475296B1 (en) | 2002-01-09 | 2005-03-10 | 송완석 | Kim International Law |
| KR20050118759A (en) * | 2004-06-15 | 2005-12-20 | 최진호 | Development of functional laver (porphyra tenera) soup including clam extracts such as march clam etc |
| KR100538261B1 (en) | 2005-08-31 | 2005-12-21 | 임규순 | Method for preparing a bun using laver and oyster |
| KR20110130767A (en) * | 2010-05-28 | 2011-12-06 | 조수영 | Sauce bag for soup and packed noodle including the sauce bag |
| KR101170698B1 (en) * | 2011-09-02 | 2012-08-07 | 학교법인 국제문화대학원대학교 | Seasoning powder for instant noodle |
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| CN110638020A (en) * | 2019-10-31 | 2020-01-03 | 四川省内江市农业科学院 | Black fish soup and preparation method thereof |
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