KR101476830B1 - Powder soup for heonggukjang flavor banquet noodle - Google Patents
Powder soup for heonggukjang flavor banquet noodle Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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Abstract
Description
본 발명은 삶은 국수를 끓인 물에 넣고 이에 수프를 투입하여 섞어 취식할 수 있도록 한 청국장 맛나는 잔치 국수용 분말 수프에 관한 것이다.
The present invention relates to a powdered soup for cheonggukjang, which is prepared by putting boiled noodles into boiled water and adding soup to the prepared soup.
잔치 국수는, 건 국수를 끓는 물에 삶아 익힌 후 멸치나 사골 및 기타 해산물 또는 육류나 식물, 해초 등을 끓여 우려내 국물을 만들고 그 국물에 상기 삶아 익힌 국수를 넣어 취식하는 것을 말한다.Fried noodles are boiled boiled noodles in boiling water and boil anchovies, bones and other seafood or meat, plants, seaweed, etc., and make soup, and put the boiled noodles into the soup.
그러나 상기의 국물을 만드는 방법이 복잡하고 시간이 너무 오래 걸리는 문제점이 있음은 물론, 또 만들어진 국물을 오래 보관할 수 없는 문제점과 동시에 상기와 같은 국물을 내는 공정이 필요함으로 가정이나 식당 등 육수를 낼 수 있는 기구와 장비가 있는 장소에서만 잔치 국수를 취식할 수 있는 문제점이 있다.However, there is a problem that the above-described method of making the broth is complicated and takes a long time, and also a problem that the soup made can not be stored for a long time and at the same time a process for producing broth is required. There is a problem in that the banquet noodles can be consumed only in a place where the apparatus and equipment are present.
따라서 근래에는 상기와 같은 문제점을 감안하여 이를 해소하고자 잔치 국수용 분말 또는 액상의 수프가 제조되어 진공(밀봉)포장되고 그 포장된 수프에 의해 식당은 물론, 가정이나 야외에서도 간편하고 용이하게 잔치 국수를 취식할 수 있도록 하는 수프의 연구개발이 진행되고 있다.Therefore, in recent years, in order to solve the above problems, a soup for soup noodles or a liquid soup is prepared and packed in a vacuum (sealed), and the soup is packed, The research and development of soup that can eat it are going on.
그 예로써, 특허 10-1170698호의 즉석 국수용 분말 조미식품이 제공되어 있으며, 그 구성을 살펴보면, 함초 분말 16~24중량%, 도라지에 락토바실러스 사케이(Lactobacillus sakei), 락토코커스 락티스(Lactococcus lactis), 바실러스 코아귤런스(Bacillus coagulance) 중 선택되는 1종 이상의 유산균과 효모인 사카로마이세스 세레비지에(Saccharmyces cerevisiae)를 가하고 배양하여 얻어지는 복합 발효물 분말 8~10중량%, 볶은 맥문동에 락토바실러스 사케이(Lactobacillus sakei), 락토코커스 락티스(Lactococcus lactis), 바실러스 코아귤런스(Bacillus coagulance) 중 선택되는 1종 이상의 유산균과 효모인 사카로마이세스 세레비지에(Saccharmyces cerevisiae)를 가하고 배양하여 얻어지는 복합 발효물 분말 8~10중량%, 포도당 8~15중량%, 백설탕 7~10중량%, 간장분말 7~10중량%, L-글루타민산나트륨 5~7중량%, 청양고춧가루 5~7중량%, 가쓰오씨즈닝분말(가쓰오부시추출물, 고등어 및 참치 중 1종 이상 추출물, 물엿, 가수단백) 3~5중량%, 멸치분말 2~4중량%, 건미역 2~4중량%, 마늘분말 2~4중량%, 양파분말 1~4중량%, 가쓰오부시분말 1~4중량%, 건파 1~4중량%, 김 1~4중량%, 식물성크림분말 0.1~3중량%, 건당근 0.1~3 중량%, 카라멜색소 0.1~2 중량%, 글리신 0.1~2중량%, 5'-리보뉴클레오티드이나트륨 0.1~2중량%가 혼합된 것이다.
For example, Japanese Patent Laid-Open No. 10- 1170698 provides instant noodle powder seasoned foods. In terms of the composition, 16-24 wt% of green tea powder, Lactobacillus sakei, Lactococcus lactis (Lactococcus lactis) 8 to 10% by weight of a combined fermentation product powder obtained by adding and culturing Saccharomyces cerevisiae, which is one kind or more of lactic acid bacteria selected from lactis and Bacillus coagulance, and yeast Saccharomyces cerevisiae, Saccharomyces cerevisiae, which is one kind or more of lactic acid bacteria selected from Lactobacillus sakei, Lactococcus lactis and Bacillus coagulance, and yeast Saccharomyces cerevisiae are added and cultured 8 to 15% by weight of glucose, 7 to 10% by weight of white sugar, 7 to 10% by weight of soybean powder, 5 to 7% by weight of sodium L-glutamate, 3 to 5% by weight of an anchovy powder, 2 to 4% by weight of anchovy powder, 2 to 4% by weight of an anchovy powder, 5 to 7% by weight of an anchovy powder, 2 to 4 wt% of garlic powder, 1 to 4 wt% of onion powder, 1 to 4 wt% of Katsuobushi powder, 1 to 4 wt% of dry wave, 1 to 4 wt% of kimchi, 0.1 to 3 wt% of vegetable cream powder, 0.1 to 2% by weight of caramel, 0.1 to 2% by weight of glycine, and 0.1 to 2% by weight of disodium 5'-ribonucleotide.
본 발명은 익혀진 국수가 담겨진 물에 넣고 섞어 바로 취식할 수 있도록 하는 청국장 맛나는 잔치 국수용 분말 수프를 제공하여 장소에 구애됨이 없이 건 국수를 삶아 익힐 수 있는 곳이면 어디에서나 간편하고 용이하게 잔치 국수를 취식할 수 있도록 함과 동시에 수프의 보관 및 이동이 용이하고, 잔치 국수의 맛과 풍미 및 기호도를 높일 수 있는 맑은 청국장 맛나는 잔치 국수용 분말 수프를 제공함에 그 목적이 있다.
The present invention provides a powdered soup for cheonggukjang, which is prepared by mixing the cooked noodles in water and mixing them, so that it can be easily and easily made anywhere where boiled noodles can be cooked It is an object of the present invention to provide a clear soup for cheonggukjang which is easy to store and move soup and can enhance the taste, flavor and taste of the noodle soup.
상기 목적을 달성하기 위한 본 발명의 청국장 맛나는 잔치 국수용 분말 수프의 구성은, 잔치 국수에 넣고 혼합하여 취식하는 청국장 맛나는 잔치 국수용 분말 수프에 있어서,
480 - 520cc의 물에 건 국수 95 - 105g이 삶아 익혀진 면과 청국장 맛나는 잔치 국수용 분말 수프를 13.5 - 14.5g의 비율이 되도록 넣고 섞어 취식할 있도록 하되, 상기 청국장 맛나는 잔치 국수용 분말 수프는, 중량%로 정백당 18 - 22, 간장분말 15.8 - 16.2, 정제염 15.8 - 16.2, 소고기야채혼합분말 9.8 - 10.2, 청국장분말 7.6 - 8.4, 양조간장분말 7.8 - 8.2, 지미맛분말 5.8 - 6.2, 간장과 팜유혼합분말 4.8 - 5.2, 된장분말 3.6 - 3.8, 불활성건조효모분말 1.9 - 2.1, 양파분말 1.9 - 2.1, 마늘분말 1.9 - 2.1, 고춧가루 1, 표고버섯액기스분말 0.1, 흑후추분말 0.2를 혼합하고 밀봉하여 된 것으로 이루어진다.
In order to attain the above object, the present invention provides a powdered soup for cheonggukjang, malnourished noodles, which is prepared by mixing the soup into a soup noodle,
480 - 520 cc of water, 95 - 105g of boiled noodles, boiled chungkukjang taste soup noodles powder soup, 13.5 - 14.5g of the ratio of the soup into the mix, , Soy sauce powder 7.6 - 8.4, brewed soy sauce powder 7.8 - 8.2, Jimi taste powder 5.8 - 6.2, soy sauce powder 15.8 - 16.2, refined salt 15.8 - 16.2, beef vegetable mixed powder 9.8 - 10.2, Mixed with palm oil powder 4.8 - 5.2, doenjang powder 3.6 - 3.8, inactive dry yeast powder 1.9 - 2.1, onion powder 1.9 - 2.1, garlic powder 1.9 - 2.1, red pepper powder 1, shiitake mushroom powder 0.1, black pepper powder 0.2 .
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이상과 같은 본 발명의 청국장 맛나는 잔치 국수용 분말 수프는, 상기 목적에서 설명한 바와 같이 익혀진 국수가 담겨진 물에 넣고 섞어 바로 취식할 수 있도록 하는 청국장 맛나는 잔치 국수용 분말 수프를 제공하여 장소에 구애됨이 없이 건 국수를 삶아 익힐 수 있는 곳이면 어디에서나 간편하고 용이하게 잔치 국수를 취식할 수 있도록 함과 동시에 수프의 보관 및 이동이 용이하고, 잔치 국수의 맛과 풍미 및 기호도가 높은 청국장 맛나는 잔치 국수용 분말 수프를 제공할 수 있는 효과가 있다.
As described above, the powdered soup for chongkukjang tuna soup noodles according to the present invention can be prepared by mixing the prepared soup into water containing the cooked noodles, It is easy and easy to eat noodles at any place where boiled noodles can be cooked without courting. At the same time, it is easy to store and move the soup, and the taste, flavor, Has the effect of providing powder soup for the feast noodles.
본 발명의 청국장 맛나는 잔치 국수용 분말 수프는, 정백당, 간장분말 , 정제염, 소고기야채혼합분말, 청국장분말, 조미양조간장분말, 지미맛분말, 간장베이D-200, 청국장분말, 된장분말, 불활성건조효모분말, 양파분말, 마늘분말, 고춧가루, 표고버섯액기스분말, 흑후추분을 혼합하고 밀봉하여 된 것으로 상기 각 원료에 대하여 설명하면 다음과 같다.The powdered soup for chongkukjang tuna soup noodles according to the present invention can be prepared by mixing the following ingredients: black rice flour, soy sauce powder, refined salt, beef vegetable mixed powder, chungkukjang powder, seasoned brewed soy sauce powder, Jimi taste powder, soy sauce bay D-200, Dried yeast powder, onion powder, garlic powder, red pepper powder, shiitake mushroom powder, and black pepper powder. The raw materials are as follows.
정백당 : 설탕 제조 과정에서 가장 먼저 만들어지는 작은 입자의 순도 높은 흰색의 설탕으로서, 물에는 잘 녹으나 쉽게 덩어리지지 않는 특성을 가지고 있는 것으로, 본 발명에서는 잔치 국수의 깔끔한 뒷맛과 단맛(감미)을 부여하기 위하여 사용됨.Purple sugar: It is a white sugar with high purity of small particles, which is made first in the process of making sugar. It has a characteristic that it dissolves well in water but does not easily agglomerate. In this invention, the aftertaste and sweetness Used to.
간장분말 : 간장을 건조하여 분말 상으로 만든 것으로, 전분질, 젤라틴, 검 등의 건조 조제가 10~30% 함유되어 있고, 단맛 억제기능을 하며, 분산성이 우수하고 덩어리지지 않는 것으로, 본 발명에서는 잔치 국수의 감칠맛을 부여하기 위하여 사용됨. Soy sauce powder : 10 to 30% of a drying aid such as starch, gelatin, and gum is prepared by drying the soy sauce powder , and has a sweet taste suppressing function, is excellent in dispersibility and is not lumpy. Used to give a rich taste of noodles.
정제염 : 이온수지 막으로 불순물과 중금속(납, 아연, 비소) 등을 제거하고 얻어낸 순도 높은 염화나트륨의 결정체로, 본 발명에서는 천일염이 가지는 쓰고 떨은 맛이 국수에서 나타나지 않고 잔치 국수의 간을 조절하기 위하여 사용됨.Purified salt: Crystal of high purity sodium chloride obtained by removing impurities and heavy metals (lead, zinc, arsenic) with an ionic resin film. In the present invention, the taste of the sun salt does not appear in the noodles and the liver of the noodles is controlled Used for.
소고기야채혼합분말 : 소고기, 양파, 마늘을 주원료로 한 조미분말로써, 감칠맛을 향상시키기 위해 사용됨.Beef vegetables mixed powder: Beef, onion, and garlic as seasoning powder. It is used to improve the flavor.
청국장분말 : 청국장을 건조하여 분말화 한 것으로 청국장 맛을 부여하기 위하여 사용됨.Chungkukjang powder: dried and powdered Chungkukjang is used to give flavor of Chongkukjang.
양조간장분말 : 양조간장을 분말화 한 것임.Brewed soy sauce powder: Powdered brewed soy sauce.
지미맛분말 : 태진식품에서 판매되고 있는 것으로, 쇠고기, 야채, 간장 등 조미하여 분말화 한 것임.Jimi taste powder: It is sold in Taejin food, it is seasoned with beef, vegetables, soy sauce and powdered.
간장과 팜유혼합분말 : 명식품에서 시판되는 것임.Soy sauce and palm oil Mix Powder: Available from Myung Food.
된장분말 : 된장을 건조하여 분말화 한 것임.Doenjang powder: Doenjang is dried and powdered.
불활성건조효모분말 : 효모계열 지미와 깊은 맛을 부여하기 위하여 사용됨.Inert dry yeast powder: Used to impart a deep flavor to yeast series Jimmy.
양파분말 : 양파를 건조하여 분말 상으로 형성시킨 것으로, 양파에는 색소성분으로 퀘르세틴 성분이 들어있어 지질의 산패를 막아주며, 고혈압 예방효과가 있으며, 포도당, 설탕, 과당, 맥아당 등이 많아 단맛이 있고, 그 밖에도 덱스트린, 맛닌 등이 들어있으며, 나쁜 냄새를 제거해준다.Onion powder: The onion is dried and formed in powder form. The onion contains the quercetin ingredient as the coloring ingredient to prevent the rancidity of the lipids. It has the effect of preventing hypertension and has a lot of sugar, fructose and maltose , And dextrin and other nutrients, and it removes bad smells.
마늘분말 : 마늘을 건조하여 분말 상으로 형성시킨 것으로, 열량이 적고 저지방이며, 알리신 성분으로 인한 면역증강 작용과 항암작용 및 위장과 심장의 역할을 도와 수족 냉증에 효과가 있고, 특히 식품에 첨가시 알리신 성분으로 인해 비린내를 제고해준다.Garlic powder: It is formed by drying garlic powder. It is low in calories and low in fat. It has immunity enhancing action and anti-cancer effect due to alicin component, and it plays an important role in gastrointestinal and cardiac function. Alicin improves fishy smell.
고추가루 : 고추를 건조하여 분말 상으로 형성시킨 것으로, 국수의 얼큰한 맛을 부여하기 위하여 사용됨.Red pepper powder: Red pepper is dried and formed in powder form. It is used to give the noodles a delicious taste.
표고버섯분말 : 표고버섯을 건조하여 분말화 한 것임.Shiitake mushroom powder: Shiitake mushroom is dried and powdered.
흑후추분 : 후추를 건조하여 분말 상으로 형성시킨 것으로, 식품에 가장 많이 사용되는 천연 향신료로서, 매운맛을 띠는 것으로 입 맛을 돋구고, 독을 없애주며, 잡 냄새를 제거하고 후추 고유의 향신 맛을 부여하기 위하여 사용됨.
Black pepper powder: It is a natural spice which is formed by drying pepper and is formed into powder form. It is a natural spice which is most commonly used for food. It has a spicy taste. It gives mouth flavor, eliminates venom, eliminates odor, Used to give.
본 발명의 수프를 형성하기 위한 상기 각 원료의 바람직한 조성비는, 중량%로 정백당 18 - 22, 간장분말 15.8 - 16.2, 정제염 15.8 - 16.2, 소고기야채혼합분말 9.8 - 10.2, 청국장분말 7.6 - 8.4, 양조간장분말 7.8 - 8.2, 지미맛분말 5.8 - 6.2, 간장과 팜유혼합분말 4.8 - 5.2, 된장분말 3.6 - 3.8, 불활성건조효모분말 1.9 - 2.1, 양파분말 1.9 - 2.1, 마늘분말 1.9 - 2.1, 고춧가루 1, 표고버섯액기스분말 0.1, 흑후추분말 0.2를 혼합하고 밀봉하여 된 것으로 이루어진다.The preferred compositional ratios of the respective raw materials for forming the soup of the present invention are 18-22% by weight of white sugar, 15.8-16.2 of soy sauce powder, 15.8-16.2 of refined salt, 9.8-10.2 of beef vegetable mixed powder, 7.6-8.4 of chrysanthemum powder, Soybean powder and palm oil mixed powder 4.8 - 5.2, soybean powder 3.6 - 3.8, inactive dry yeast powder 1.9 - 2.1, onion powder 1.9 - 2.1, garlic powder 1.9 - 2.1, red pepper powder 1. , Shiitake mushroom powder 0.1, and black pepper powder 0.2 were mixed and sealed.
본 발명은 상기와 같은 바람직한 조성비를 갖도록 하기 위해 복수 회의 실험을 실시하였고, 그 실험 예에 대하여 관능검사를 실시하였으며, 그 관능검사의 결과에 따라 각 원료의 조성비를 조절하거나 또는 새로운 원료를 추가로 첨가하는 등의 방법으로 상기와 같은 최적의 수프를 조성하였다.In order to achieve the above-mentioned preferable composition ratio, the present invention was carried out a plurality of times, and a sensory test was conducted on the experimental examples. The composition ratio of each raw material was adjusted according to the result of the sensory test, The above-mentioned optimum soup was prepared by adding the above-mentioned ingredients.
아래의 실험예 1 내지 3은 본 발명의 최적 수프를 조성하기 위해 실험한 조성비를 표 1 내지 표 3에 나타내었고, 그에 대한 간단한 관능검사 결과 설명하였다.In the following Experimental Examples 1 to 3, the composition ratios tested for the composition of the optimal soup of the present invention are shown in Tables 1 to 3, and a simple sensory test result was described.
[실험예 1][Experimental Example 1]
상기 실험예 1의 표 1 관능검사는, 건 면 100g을 끓는 물에 3분 30초간 끓여 익히고, 그 익힌 면을 바로 찬물에 행군 다음 채반에 넣어 물기를 제거하고, 냄비에 물 500cc를 넣고 끓인 후 그 끓인 물에 상기 실험예 1의 표 1 조성비를 갖는 수프 13.5g과 상기 익혀진 국수를 넣고 골고루 섞은 잔치 국수를 관능검사요원에게 취식하도록 하였다.100 g of dry surface was boiled in boiling water for 3 minutes and 30 seconds, and the cooked surface was immediately added to the cold water, followed by water, and the water was removed. 500 cc of water was added to the pot and boiled To the boiled water, 13.5 g of the soup having the composition ratio shown in Table 1 of Experimental Example 1 and the above-mentioned cooked noodles were uniformly mixed with the feast noodles.
상기 관능검사요원은 목포대학교 식품공학과 연구원 및 학생 50명을 대상으로 맛, 풍미, 전체적인 기호도 (overall acceptability)를 조사하였고, 상기 실험예 1의 관능검사결과는, 장맛과 청국장 맛이 강함으로 나타났다.The sensory test agents examined taste, flavor and overall acceptability of 50 researchers and students of food engineering department of Mokpo University. The sensory test results of Experimental Example 1 showed strong taste and flavor of Chongkukjang.
[실험예 2][Experimental Example 2]
상기 실험예 2의 표 2 관능검사는 상기 실험예 1의 관능검사와 동일한 방법으로 실시하였으며, 그 관능검사결과는, 지미, 스파이스 맛 보완이 필요하고. 소고기 맛 또는 사골 맛 강화가 필요함으로 나타났다.
The sensory test of Table 2 in Experimental Example 2 was carried out in the same manner as the sensory test of Experimental Example 1, and the sensory test results required Jimi and Spice taste supplementation. Beef tastes or bovine tastes.
[실험예 3][Experimental Example 3]
상기 실험예 3의 표 3 관능검사는 상기 실험예 1의 관능검사와 동일한 방법으로 실시하였으며, 그 관능검사결과는, 전반적으로 맛은 양호하나 청국장 맛이 약함으로 그 청국장 맛의 강화가 필요한 것으로 나타났다.
The results are shown in Table 3. The results are shown in Table 3. The results are shown in Table 3. The results are shown in Table 3. The results are shown in Table 3. The results are shown in Table 3. The results of the sensory evaluation showed that the taste of Cheonggukjang .
본 발명은 상기의 실험예 1 내지 3의 관능검사를 근거로 하여 본 발명의 수프 조성비를 아래 실시예 1 내지 실시예 3의 방법으로 조성하여 관능검사를 실시하였고, 그 관능검사의 결과는 아래 표 4와 같다.
The present invention is based on the sensory evaluation of the above Experimental Examples 1 to 3, and the composition of the soup according to the present invention was prepared by the methods of Examples 1 to 3 below, and the sensory test was performed. 4.
[실시예 1] [Example 1]
본 발명의 제1실시예 수프의 조성비는, 중량%로 정백당 22, 간장분말 15.8, 정제염 15.8, 소고기야채혼합분말 9.8, 청국장분말 7.6, 양조간장분말 7.8, 지미맛분말 5.8, 간장과 팜유혼합분말 4.8, 된장분말 3.6, 불활성건조효모분말 1.9, 양파분말 2.1, 마늘분말 2.1, 고추가루 1, 표고버섯분말 0.1, 흑후추분말 0.2로 하였고,Example 1 of the Present Invention The composition ratio of soup was 22 wt%, soy sauce powder 15.8, purified salt 15.8, beef vegetable mixed powder 9.8, chungkukjang powder 7.6, brewed soy sauce powder 7.8, Jimi taste powder 5.8, soy sae and palm oil mixed powder 4.8, doenjang powder 3.6, inactive dry yeast powder 1.9, onion powder 2.1, garlic powder 2.1, red pepper powder 1, mushroom powder 0.1, black pepper powder 0.2,
관능검사요원은 목포대학교 식품공학과 연구원 및 학생 50명을 대상으로 실험의 목적과 채점기준에 대하여 설명을 한 후 맛, 풍미, 전체적인 기호도 (overall acceptability)를 조사하였다. The sensory tests were conducted by 50 researchers and students of food engineering department at Mokpo National University. The purpose of the experiment and the scoring criteria were described, and the taste, flavor and overall acceptability were examined.
관능검사는, 건 면 100g을 끓는 물에 3분 30초간 끓여 익히고, 그 익힌 면을 바로 찬물에 행군 다음 채반에 넣어 물기를 제거하고, 냄비에 물 500cc를 넣고 끓인 후 상기의 조성비를 갖는 수프 13.5g을 끓인 물에 넣고 다시 2분간 끓인 물에 상기 익힌 면을 넣고 골고루 섞은 잔치 국수를 관능검사요원에게 취식하도록 하였다.In the sensory test, 100 g of dry surface was boiled for 3 minutes and 30 seconds in boiling water, and the cooked surface was immediately added to cold water to remove water. Then, 500 cc of water was added to the pan, and soup 13.5 g was added to the boiled water, and the cooked surface was added to the boiled water for 2 minutes, and the uniformed noodles were mixed with the sensory test agents.
이때 관능검사의 채점기준은 7점 척도를 이용하여 1점은 좋지않음, 4점은 보통임, 7점은 매우 좋음으로 표기하도록 하였다.At this time, scoring criteria of sensory test were 7 points, 1 point was not good, 4 points were normal, and 7 points were very good.
그 결과 아래 표 4와 같은 결과가 나왔다.
The results are shown in Table 4 below.
[실시예 2] [Example 2]
본 발명의 제2실시예 수프의 조성비는, 중량%로 정백당 20, 간장분말 16, 정제염 16, 소고기야채혼합분말 10, 청국장분말 8, 양조간장분말 8, 지미맛분말 6, 간장과 팜유혼합분말 5, 된장분말 3.7, 불활성건조효모분말 2, 양파분말 2, 마늘분말 2, 고춧가루 1, 표고버섯분말 0.1, 흑후추분말 0.2로 하였고,Example 2 of the Present Invention The composition ratio of the soup in the present invention is 20% by weight, soybean flour 16, purified flour 16, beef vegetable mixed powder 10, chungkukjang powder 8, brewed soy sauce powder 8, Jimi taste powder 6, mixed soy sauce and palm oil 5, doenjang powder 3.7, inactive dry yeast powder 2, onion powder 2, garlic powder 2, red pepper powder 1, mushroom powder 0.1, black pepper powder 0.2,
관능검사요원은 목포대학교 식품공학과 연구원 및 학생 50명을 대상으로 실험의 목적과 채점기준에 대하여 설명을 한 후 맛, 풍미, 전체적인 기호도 (overall acceptability)를 조사하였다. The sensory tests were conducted by 50 researchers and students of food engineering department at Mokpo National University. The purpose of the experiment and the scoring criteria were described, and the taste, flavor and overall acceptability were examined.
관능검사는, 건 면 100g을 끓는 물에 3분 30초간 끓여 익히고, 그 익힌 면을 바로 찬물에 행군 다음 채반에 넣어 물기를 제거하고, 냄비에 물 500cc를 넣고 끓인 후 상기의 조성비를 갖는 수프 14g을 끓인 물에 넣고 다시 2분간 끓인 물에 상기 익힌 면을 넣고 골고루 섞은 잔치 국수를 관능검사요원에게 취식하도록 하였다.In the sensory test, 100 g of dry surface was boiled for 3 minutes and 30 seconds in boiling water, and the cooked surface was immediately added to cold water, followed by removing the water. The water was boiled with 500 cc of water, and 14 g Was added to the boiled water, and the cooked surface was added to the boiled water for 2 minutes, and the uniformed noodles were mixed with the sensory test agents.
이때 관능검사의 채점기준은 7점 척도를 이용하여 1점은 좋지않음, 4점은 보통임, 7점은 매우 좋음으로 표기하도록 하였다.At this time, scoring criteria of sensory test were 7 points, 1 point was not good, 4 points were normal, and 7 points were very good.
그 결과 아래 표 4와 같은 결과가 나왔다.
The results are shown in Table 4 below.
[실시예 3] [Example 3]
본 발명의 제3실시예 수프의 조성비는, 중량%로 정백당 18, 간장분말 16.2, 정제염 16.2, 소고기야채혼합분말 10.2, 청국장분말 8.4, 양조간장분말 8.2, 지미맛분말 6.2, 간장과 팜유혼합분말 5.2, 된장분말 3.8, 불활성건조효모분말 2.1, 양파분말 2.1, 마늘분말 2.1, 고추가루 1, 표고버섯분말 0.1, 흑후추분말 0.2로 하였고, Third Example of the Present Invention The soup composition ratio of the soup according to the present invention is 18% by weight, soybean powder 16.2, purified salt 16.2, beef vegetable mixed powder 10.2, chungkukjang powder 8.4, brewed soy sauce powder 8.2, Jimi taste powder 6.2, mixed soy sauce and palm oil 5.2, doenjang powder 3.8, inactive dry yeast powder 2.1, onion powder 2.1, garlic powder 2.1, red pepper powder 1, mushroom powder 0.1, black pepper powder 0.2,
관능검사요원은 목포대학교 식품공학과 연구원 및 학생 50명을 대상으로 실험의 목적과 채점기준에 대하여 설명을 한 후 맛, 풍미, 전체적인 기호도 (overall acceptability)를 조사하였다. The sensory tests were conducted by 50 researchers and students of food engineering department at Mokpo National University. The purpose of the experiment and the scoring criteria were described, and the taste, flavor and overall acceptability were examined.
관능검사는, 건 면 100g을 끓는 물에 3분 30초간 끓여 익히고, 그 익힌 면을 바로 찬물에 행군 다음 채반에 넣어 물기를 제거하고, 냄비에 물 500cc를 넣고 끓인 후 상기의 조성비를 갖는 수프 14.5g을 끓인 물에 넣고 다시 2분간 끓인 물에 상기 익힌 면을 넣고 골고루 섞은 잔치 국수를 관능검사요원에게 취식하도록 하였다.In the sensory test, 100 g of the dry surface was boiled for 3 minutes and 30 seconds in boiling water, and the cooked surface was immediately added to cold water to remove water. The pan was boiled with 500 cc of water, g was added to the boiled water, and the cooked surface was added to the boiled water for 2 minutes, and the uniformed noodles were mixed with the sensory test agents.
이때 관능검사의 채점기준은 7점 척도를 이용하여 1점은 좋지않음, 4점은 보통임, 7점은 매우 좋음으로 표기하도록 하였다.At this time, scoring criteria of sensory test were 7 points, 1 point was not good, 4 points were normal, and 7 points were very good.
그 결과 아래 표 4와 같은 결과가 나왔다.
The results are shown in Table 4 below.
상기 표 4에 나타낸 바와 같이 본 발명의 실시예 1 내지 실시예 3은 실험예 1 내지 실험예 3보다 맛, 풍미, 기호도가 좋음을 알 수 있었다.
As shown in Table 4, Examples 1 to 3 of the present invention are better in taste, flavor and preference than Experimental Examples 1 to 3.
이상에서 설명한 바와 같이 본 발명의 수프는, 실험예 1 내지 실험예 3에 나타낸 바와 같이 복수 회에 걸쳐 실험한 결과를 통하여 상기 실시예 1 내지 실시예 3과 같은 최적의 수프 조성비를 찾아냄으로써, 본 발명의 수프는 실험예 1 내지 3의 수프보다 맛, 풍미, 기호도가 월등히 좋음을 알 수 있으며, 그에 따른 잔치 국수를 건 국수를 삶아 익힐 수 있는 기구가 준비된 곳이면 어디에서나 간편하고 용이하게 맛과 풍미 및 기호도 높게 취식할 수 있는 장점이 있음은 물론, 수프를 장기간 변질 없이 국수와 함께 포장하여 유통 및 보관할 수 있는 장점이 있는 것이다.
As described above, the soup according to the present invention has the best soup composition ratios as in Examples 1 to 3 through experiments conducted several times as shown in Experimental Examples 1 to 3, The soup of the present invention is superior to the soups of Experimental Examples 1 to 3 in taste, flavor and preference, and it is easy and easy to taste the soup noodles wherever the prepared soup noodles can be prepared. Flavor and taste can be highly consumed, and the soup can be packed and distributed with noodles for a long time without deterioration.
Claims (5)
480 - 520cc의 물에 건 국수 95 - 105g이 삶아 익혀진 면과 청국장 맛나는 잔치 국수용 분말 수프를 13.5 - 14.5g의 비율이 되도록 넣고 섞어 취식할 있도록 하되, 상기 청국장 맛나는 잔치 국수용 분말 수프는, 중량%로 정백당 18 - 22, 간장분말 15.8 - 16.2, 정제염 15.8 - 16.2, 소고기야채혼합분말 9.8 - 10.2, 청국장분말 7.6 - 8.4, 양조간장분말 7.8 - 8.2, 지미맛분말 5.8 - 6.2, 간장과 팜유혼합분말 4.8 - 5.2, 된장분말 3.6 - 3.8, 불활성건조효모분말 1.9 - 2.1, 양파분말 1.9 - 2.1, 마늘분말 1.9 - 2.1, 고춧가루 1, 표고버섯액기스분말 0.1, 흑후추분말 0.2를 혼합하고 밀봉하여 된 것을 특징으로 하는 청국장 맛나는 잔치 국수용 분말 수프.Chungkukjang, which is mixed with noodles and mixed with noodles, is a delicious soup for noodles,
480 - 520 cc of water, 95 - 105g of boiled noodles, boiled chungkukjang taste soup noodles powder soup, 13.5 - 14.5g of the ratio of the soup into the mix, , Soy sauce powder 7.6 - 8.4, brewed soy sauce powder 7.8 - 8.2, Jimi taste powder 5.8 - 6.2, soy sauce powder 15.8 - 16.2, refined salt 15.8 - 16.2, beef vegetable mixed powder 9.8 - 10.2, Mixed with palm oil powder 4.8 - 5.2, doenjang powder 3.6 - 3.8, inactive dry yeast powder 1.9 - 2.1, onion powder 1.9 - 2.1, garlic powder 1.9 - 2.1, red pepper powder 1, shiitake mushroom powder 0.1, black pepper powder 0.2 Wherein the fermented soybean soup is prepared by mixing the fermented soybean soup and the fermented soybean soup.
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