KR20100073197A - Method for prepairing instant laver broth added glasswort - Google Patents
Method for prepairing instant laver broth added glasswort Download PDFInfo
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- KR20100073197A KR20100073197A KR1020080131791A KR20080131791A KR20100073197A KR 20100073197 A KR20100073197 A KR 20100073197A KR 1020080131791 A KR1020080131791 A KR 1020080131791A KR 20080131791 A KR20080131791 A KR 20080131791A KR 20100073197 A KR20100073197 A KR 20100073197A
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Images
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
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 퉁퉁마디가 첨가된 즉석 김국의 제조 방법에 관한 것으로, 보다 상세하게는 소금을 첨가하지 않고 국의 맛을 내는 퉁퉁마디 추출물 분말과 혼합 스프를 함께 포장하여 외관, 향, 맛 및 전반적인 기호도가 우수한 즉석 김국 패키지를 제조할 수 있는 퉁퉁마디가 첨가된 즉석 김국의 제조방법에 관한 것이다.The present invention relates to a method for producing instant gimguk with added tongung, and more particularly, packaging the soup with powdered soybean extract and flavored soup without adding salt. It relates to a method for producing instant gimguk added to the bark that can be prepared excellent instant gimuk package.
김은 우리나라의 전통 식품이나 김의 가공 및 이용 방법은 단순하여 현재 유통되고 있는 김 관련 제품은 건제품인 건조김과 조미김이 대부분을 차지하고 있는 실정이다. 그러나 경제 수준의 향상과 더불어 식문화 수준의 고급화, 다양화 및 건강 기능성 식품을 요구하는 소비자들의 욕구 충족을 위한 김의 효율적 이용을 위해서는 김의 기능성 소재 개발을 통한 새로운 이용 방안과 식품을 개발할 필요가 있다.Laver is a traditional Korean food, but the method of processing and using laver is simple, and dried laver and seasoned laver, which are currently in circulation, account for the majority. However, in order to improve the economic level, and to efficiently use seaweed to satisfy the needs of consumers who demand high-quality foods, diversification and health functional foods, it is necessary to develop new ways of using food and food by developing seaweed functional materials. .
해조류 중 김은 양질의 단백질과 당질, 미네랄과 각종 비타민을 풍부하게 함유하고 있어 식품으로서의 우수한 기호성 외에도 영양 생리학적 가치가 주목받고 있다. 또한 식용의 역사 및 주 소비지역이 우리 나라와 일본 등 일부 지역으로 집 중된 특성이 있으나 급속히 진행되어 가는 국제화 추세하에서 점차 국제적인 식품 인지도가 상승하고 있다. 김의 구성성분 중 가장 함량이 높은 것은 당질이며 세포벽을 이루고 있는 골격다당과 세포 사이를 채우고 있는 세포간 충진 다당으로 이루어져 있다. 골격다당은 β-1,4 mannan과 β-1,3 xylan으로 이루어져 있는 hemicellulose로 이루어져 있으며, 세포간은 수용성 산성 다당인 porphyran으로 이루어져 있다. 김에 함유된 porphyran 및 hemicellulose는 식이섬유로 면역 강화작용, 항비만작용 및 정장작용 등 매우 우수한 기능성 식품소재일 뿐만 아니라 혈중 콜레스테롤의 개선 효과가 기대된다. 특히 porphyran 등의 해조다당류는 식이섬유로서 섭취시 장의 활동을 원활히 하고 유독성분의 독성을 희석시켜 대장암의 발병률을 낮춘다고 보고되었으며(Levine GM, Deren JJ, Steiger E. Gastroenterology, 67. 975~982. 1974), 혈당의 급상승을 억제하는 작용과 유용장내세균이 증식 촉진효과 등의 사실이 밝혀지고 있다(Takahashi H, Yang SI, Hayashi C. Kim M, Ymanaka J, Tamamoto T. Nutr Res, 13: 649~657. 1993). Among seaweeds, seaweed is rich in high quality protein, sugar, minerals and various vitamins, so it is attracting attention as well as nutritional physiological value as well as excellent palatability. In addition, although the history of edible food and the main consumption areas are concentrated in some regions, such as Korea and Japan, international food awareness is gradually increasing under the rapidly increasing internationalization trend. The highest content of laver is composed of carbopolysaccharide, which forms the cell wall, and intercellular packed polysaccharide filling the cells. Skeletal polysaccharide is composed of hemicellulose consisting of β-1,4 mannan and β-1,3 xylan, and intercellular consists of porphyran, a water-soluble acidic polysaccharide. Porphyran and hemicellulose contained in seaweed are dietary fibers and are very good functional foods such as immune strengthening, anti-obesity and intestinal action, and are expected to improve blood cholesterol. In particular, seaweed polysaccharides such as porphyran are reported to reduce the incidence of colorectal cancer by smoothing intestinal activity and diluting the toxicity of toxic components when ingested as dietary fiber (Levine GM, Deren JJ, Steiger E. Gastroenterology, 67.975 ~ 982 1974), the effect of inhibiting blood glucose surge and the effect of promoting the growth of useful enterobacteriaceae has been found (Takahashi H, Yang SI, Hayashi C. Kim M, Ymanaka J, Tamamoto T. Nutr Res, 13: 649-657. 1993).
한편, 퉁퉁마디(Salicornia herbacea, glasswort)는 우리나라 남해안과 서해안 갯벌, 해변, 해안사구, 내륙의 염지, 간척지 바닷가의 염습지대 및 폐염전 등에서 서식하는 염생식물(halophyte)을 칭한다. 퉁퉁마디는 명아주과에 속하는 일년초(一年草)로서 우리말로 퉁퉁마디 또는 함초라고 부른다. 갯벌식물인 함초는 다량의 염분을 체내에 축적하고 있을 뿐만 아니라 Mg, Ca, Fe, 그리고 K 등의 천연미네랄을 다량 함유하는 식물로 고염습 지역에서 생육이 가능하고 염류를 흡수하여 체내에 저장하는 능력을 가지고 있다. 또한 잎과 줄기가 퉁퉁하고 마디가 있는 특징 때문에 붙여진 퉁퉁마디는 그 메탄올 추출물이 동물실험에서 혈중 콜레스테롤 및 혈중 지질을 감소시켰다는 보고가 있고, quercetin 및 isorhammnetin 배당체를 분리하여 이들의 free radical 소거활성을 측정한 보고가 있다.On the other hand, Salicornia herbacea (glasswort) refers to the salt plants (halophyte) inhabiting the South and West Coast tidal flats, beaches, coastal dunes, inland saltwater, salt marshes and waste salt fields of reclaimed beaches. Stalk is a yearly herb (一年 草) belonging to the family of Alaska. Seaweed, a tidal-flat plant, not only accumulates a large amount of salt in the body but also contains a large amount of natural minerals such as Mg, Ca, Fe, and K. It is able to grow in high salt and wet areas, absorb salt, and store it in the body. Have the ability. It is also reported that the leaves and stems are sturdy and have knotted features, suggesting that methanol extract reduced blood cholesterol and blood lipids in animal experiments, and measured their free radical scavenging activity by separating quercetin and isorhammnetin glycosides. There is a report.
현재까지 이루어진 김 등의 해조류를 이용한 식품 및 음식에 대한 개발은 다음과 같다. 대한민국 등록특허 제452877호 "해물 김국 또는 파래국의 제조방법"인 것으로 끓는 물에 생김 또는 파래, 조갯살, 새우살 등의 기타 재료와 맛소금 등의 조미료를 혼합하여 국을 끓인 후, 이를 비닐 또는 스틸렌 수지의 저장용기에 담아 냉동 또는 진공보관하는 단계로 이루어진 김국 또는 파래국 제조방법인 것이다.The development of foods and foods using seaweeds, such as laver so far, is as follows. Republic of Korea Patent No. 452877, "Method of manufacturing seafood gimuk or green soup," which is boiled in boiling water or mixed with other ingredients such as seaweed, clam meat, shrimp meat and seasonings such as salt, and then boiled soup, and then vinyl or styrene It is a method for producing seaweed or green soup made of a step of freezing or vacuum storing in a storage container of the resin.
또한 대한민국 등록특허 제10-0475296호 "김국 제조방법"인 것으로 김을 건조하고, 해산물을 분쇄하여 분말화 한 다음 끓는 물에 건조한 김, 해산물, 맛소금, 건파 등을 넣고 끓이는 단계로 이루어진 김국 제조방법인 것이다.In addition, the Republic of Korea Patent No. 10-0475296 "Kimkuk manufacturing method" to dry the seaweed, crushed seafood to powder and then dried seaweed, seafood, flavored salt, dried green onions in boiling water and boiled into the boiling process It is
하지만 파래와 김을 이용하여 국을 끓이는 것이나 액상의 국을 냉동 또는 진공포장함으로써 유통시 가공제품의 부피가 커 유통이 원활하지 않음은 물론 보관과 저장시 냉동조건을 만족시키기 위한 추가 비용이 발생하고 섭취시 해동이 필요해 즉석식품으로 섭취하기까지 많은 시간이 소요된다. 또한 국으로 끓인 다음 냉동하고 있어, 냉동시 해조류의 고유의 향을 갖기 힘들고 영양학적 효능과 풍미를 제공할 수 없는 문제점이 있다.However, by boiling the soup using green and seaweed or by freezing or vacuum-packing the soup in liquid state, the volume of processed products is large and the distribution is not smooth, and additional costs are required to satisfy the freezing conditions during storage and storage. It requires thawing when ingested, so it takes a long time to eat it as an instant food. In addition, since it is boiled and then frozen in soup, it is difficult to have the inherent flavor of seaweed during freezing and there is a problem that can not provide nutritional efficacy and flavor.
본 발명은 상기와 같은 점을 인식하여 안출된 것으로, 본 발명의 목적은 소금을 대신하여 맛을 조절하고 천연 미네랄이 풍부한 퉁퉁마디 추출액 분말을 첨가한 김을 이용한 즉석 가공식품으로 즉석 김국을 제조하여, 간편하면서도 김과 퉁퉁마디가 갖는 영양학적인 효능과 풍미를 가질 뿐만 아니라 외관, 향, 맛, 전반적인 기호도가 우수한 퉁퉁마디가 첨가된 즉석 김국의 제조방법을 제공하는 것이다.The present invention was conceived by recognizing the above point, the object of the present invention is to prepare the instant gimguk as an instant processed food using laver to adjust the taste in place of salt and to add the powder of jungmak extract rich in natural minerals In addition to the nutritional benefits and flavors of laver and stalks, it is easy to provide a method for producing instant laver soup with added stalks with excellent appearance, aroma, taste and overall taste.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조방법은, 채취한 김 원초를 여과한 해수(海水)로 세척한 다음 탈수하고 10~15㎝내외의 크기로 절단한 다음 정제수를 이용해 30초 동안 신속히 세척하여 탈수한 다음 -72℃로 급속동결시켜 -80℃, 3.0~3.5㎩로 48시간 진공동결건조하는 김원료제조단계와; 퉁퉁마디를 80℃, 3시간 동안 환류 추출하고 추출액을 3,000rpm으로 30분간 원심분리하여 여과한 후 분무건조기로 퉁퉁마디 추출액 분말을 제조하는 퉁퉁마디분말원료제조단계와; 굴, 쇠고기, 깨, 당근, 파, 표고버섯, 새우, 볶음 콩, 홍합, 무, 양파, 마늘을 혼합하여 혼합 스프를 제조하는 혼합스프원료제조단계와; 상기에서 제조된 김원료, 퉁퉁마디 추출액 분말 및 혼합 스프를 배합하는 배합단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, the manufacturing method of instant gimkuk added to the bark according to the present invention, the collected seaweed vinegar washed with filtered seawater (sea water) and then dehydrated and cut to a size of about 10 ~ 15㎝ And then using the purified water to wash quickly for 30 seconds, dehydrated and then rapidly frozen to -72 ℃ to -80 ℃, vacuum freeze-dried at 3.0 ~ 3.5㎩ for 48 hours; Extracting the bark at 80 ° C. for 3 hours, filtering the extract by centrifugation at 3,000 rpm for 30 minutes, and then preparing the bark powder raw material using a spray dryer to prepare the bark powder; Oyster, beef, sesame seeds, carrots, green onions, shiitake mushrooms, shrimp, fried beans, mussels, radishes, onions, garlic mixed Soup raw material manufacturing step of producing a mixed soup; It characterized in that it comprises a compounding step of blending the raw material, gimungjeom extract powder and mixed soup prepared in the above.
또한, 본 발명에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조방법은, 상기 퉁퉁마디분말원료제조단계는, 퉁퉁마디 추출물 분말의 제조과정은 정제수 100mL당 퉁 퉁마디 6g의 비율로 80℃, 3시간 동안 환류 추출하고 추출액을 3,000rpm으로 30분간 원심분리하여 여과한 후 송풍온도 170~220℃, 배기온도 110~ 150℃의 조건하에서 분무건조를 실시하는 것을 특징으로 한다.In addition, according to the present invention, the manufacturing method of instant gimkuk added to the spung bark, the spung bark powder raw material manufacturing step, the process of producing the spung bark extract powder is 80 ℃, 3 hours at a rate of 6 g per 100mL purified water After reflux extraction and the extract was filtered by centrifugation at 3,000 rpm for 30 minutes and then spray drying under conditions of blowing temperature 170 ~ 220 ℃, exhaust temperature 110 ~ 150 ℃.
또한, 본 발명에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조방법은, 혼합스프원료제조단계는 굴과 홍합, 대파는 동결건조기에서 -80℃, 3.0~3.5㎩로 48시간 진공동결건조하고, 쇠고기는 100g당 참기름을 3g 첨가하여 볶으며 그대로 첨가하거나 분말화 하고, 표고버섯, 새우, 무, 당근, 양파, 마늘은 분쇄기로 곱게 분쇄하여 분말화하여 굴 40.1~41.4중량%, 쇠고기 19.6~20.7중량%, 깨 1.5~2.1중량%, 당근 2.3~3.4중량%, 파 2.3~3.4중량%, 표고버섯 4.5~5.5중량%, 새우 5.8~6.9중량%, 볶음 콩 3.0~4.1중량%, 홍합 3.0~4.1중량%, 무 3.0~4.1 중량%, 양파 1.7~2.8중량%, 마늘 0.8~1.4중량%로 혼합하는 것을 특징으로 한다.In addition, according to the present invention, the production method of instant gimkuk added to kung bark, mixed soup raw material manufacturing step oysters and mussels, green onions in a freeze dryer at -80 ℃, 3.0 ~ 3.5㎩ 48 hours vacuum freeze-dried, beef Add 3g of sesame oil per 100g and fry and add or powder it as it is. Shiitake mushrooms, shrimp, radish, carrots, onions, and garlic are ground finely by grinding with a grinder to make oyster 40.1 ~ 41.4wt%, beef 19.6 ~ 20.7wt. %, Sesame seeds 1.5-2.1%, carrots 2.3-3.4%, green onions 2.3-3.4%, shiitake 4.5-5.5%, shrimp 5.8-6.9%, stir-fried beans 3.0-4.1%, mussels 3.0-4.1 Weight%, Radish 3.0 ~ 4.1 wt%, Onion 1.7 ~ 2.8 wt%, Garlic 0.8 to 1.4% by weight is characterized in that the mixture.
또한, 본 발명에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조방법은, 김 원료는 5.51~5.96중량부, 퉁퉁마디 추출물 분말 원료는 3.66~4.61중량부, 혼합 스프 원료는 5.87~8.81중량부의 배합비로 배합되는 것을 특징으로 한다.In addition, according to the present invention, the production method of instant gimkuk with added kung bark, the raw material of seaweed is 5.51 ~ 5.96 parts by weight, the raw material of the bark extract powder 3.66 ~ 4.61 parts by weight, the mixed soup raw material is 5.87 ~ 8.81 parts by weight It is characterized by being blended.
상기와 같은 구성에 의하여 본 발명에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조방법은 소금을 대신하여 맛을 조절하고 천연 미네랄이 풍부한 퉁퉁마디 추출액 분말을 첨가한 김을 이용한 즉석 가공식품으로 즉석 김국을 제조하여, 간편하면서도 김과 퉁퉁마디가 갖는 영양학적인 효능과 풍미를 가질 뿐만 아니라 외관, 향, 맛, 전반적인 기호도가 우수한 장점을 갖는다.According to the above configuration, the manufacturing method of instant gimkuk according to the present invention is added to the instant gimguk as an instant processed food using laver to control the taste and add the natural mineral-rich tung bark extract powder instead of salt. It is easy to prepare and has the nutritional efficacy and flavor of laver and stalks as well as excellent appearance, aroma, taste and overall taste.
본 발명의 일실시예에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조방법은 퉁퉁마디와 김, 야채와 해산물로 이루어진 혼합스프를 이용하여 김국을 제조하는 것이다. 본 발명을 위해 원료 김을 전처리하는 김원료제조단계, 퉁퉁마디 추출물 분말을 제조하는 퉁퉁마디분말원료제조단계, 혼합 스프를 제조하는 혼합스프원료제조단계, 및 각각의 원료를 소정의 배합비로 혼합하여 포장하는 배합단계로 구성된다.According to one embodiment of the present invention, a method for preparing instant gimkuk with added bumps is to prepare gimguk using a mixed soup consisting of bumps and seaweed, vegetables and seafood. Seaweed raw material manufacturing step for pre-processing raw seaweed for production of the present invention, tung bark powder raw material manufacturing step for producing the powder tongung extract powder, mixed soup raw material manufacturing step for producing the mixed soup, and each of the raw materials by mixing in a predetermined mixing ratio It consists of a compounding step of packaging.
이하 본 발명의 일실시예에를 참조하여 본 발명에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조방법을 상세하게 설명한다.Hereinafter, with reference to an embodiment of the present invention will be described in detail the manufacturing method of instant gimguk added to the corner bar according to the present invention.
1. 김원료제조단계(김을 전처리하는 단계)1. Raw material manufacturing process (pretreatment of laver)
본 발명의 주원료가 되는 김의 전처리 공정은 다음과 같다. 채취한 원초의 세척공정으로 이물질과 염분을 제거하기 위하여 1차적으로 여과한 해수(海水)를 이용해 세척한 다음 탈수한다. 세척하여 탈수한 원초는 10~15㎝내외의 크기로 절단한 다음 정제수를 이용해 30초 동안 신속히 세척하여 탈수한 다음 가로×세로×높이가 5㎝×10㎝×2㎝의 용기에 놓고 -72℃로 급속동결을 시킨다. 동결된 원초는 동결건조기에서 -80℃, 3.0~3.5㎩로 48시간 진공동결건조한다. 김의 고유한 향과 맛을 유지하기 위해서는 신속한 동결과 건조조건의 적용을 통해 즉석 김국 가공품 제조를 할 수 있다. 상기의 온도와 압력을 넘어 동결건조하는 것은 에너지의 소모만 초래할 뿐이고, 김의 향과 물성에 영향을 주지 않으므로 불필요한 것이다.The pretreatment process of laver as a main raw material of the present invention is as follows. In order to remove foreign substances and salts, the collected raw materials are washed with primarily filtered seawater and then dehydrated. The washed and dehydrated raw grass is cut into 10 ~ 15㎝ size, washed quickly with purified water for 30 seconds, dehydrated, and placed in a container with a width × length × height of 5cm × 10cm × 2cm. Quick freeze with. Frozen vinegar is vacuum-dried for 48 hours at -80 ℃, 3.0 ~ 3.5㎩ in a freeze dryer. In order to maintain the unique aroma and taste of laver, it is possible to manufacture instant laver soup with rapid freezing and drying conditions. Freeze-drying above the temperature and pressure only results in energy consumption and is unnecessary because it does not affect the fragrance and physical properties of seaweed.
2. 퉁퉁마디원료제조단계(퉁퉁마디 추출물 분말을 제조하는 단계)2. Preparation of raw bark raw material (step of making raw bark extract powder)
본 발명에 사용한 퉁퉁마디 추출물 분말은 정제염이나 맛소금을 대신하여 김국의 맛을 조절하고, 다양한 미네랄이 함유된 퉁퉁마디 추출물 분말을 첨가하여 김국의 풍미를 향상시키는 기능을 하는 것이다. 또한 고체의 분말상태로 되어 양 조절이 간편하고 제조된 그 자체만으로도 소금의 대용품의 사용이 가능하며 그 제조 공정은 다음과 같다.The lumpy extract extract powder used in the present invention controls the taste of laver soup in place of refined salt or salt, and improves the flavor of laver soup by adding the lumpy extract extract powder containing various minerals. In addition, it is easy to control the amount of powder in a solid state, and can be used as a substitute for salt by itself. The manufacturing process is as follows.
퉁퉁마디는 채취하여 정제수로 갯벌과 이물질을 제거하여 세척하고 줄기 부분만 선별하여 사용한다. 선별된 퉁퉁마디의 추출조건은 정제수 100mL당 퉁퉁마디 6g의 비율로 하여 추출온도를 80℃로 하여 3시간 동안 환류 추출한다. 추출이 끝나면 추출액과 퉁퉁마디 추출잔사를 분리하여 추출액을 3,000rpm으로 30분간 원심분리하여 여과한 후 추출물 분말을 만들기 위해 여과액을 모았다. Tung bark is collected and washed with purified water to remove tidal flats and foreign substances. Extraction conditions of the selected bark bark were extracted under reflux for 3 hours at an extraction temperature of 80 ° C at a rate of 6g of bark per 100mL of purified water. After the extraction, the extract was separated from the lump extract and the extract was filtered by centrifugation for 30 minutes at 3,000 rpm, and then the filtrate was collected to make extract powder.
이때 추출액의 특성을 알아보기 위해 색도, Brix, 염도, 탁도, 수율, 전자공여능, 총 폴리페놀 화합물 함량을 조사하였다.At this time, the color, Brix, salinity, turbidity, yield, electron donating ability, total polyphenol compound content was investigated to determine the characteristics of the extract.
추출액의 색도는 색차계(Model CM-3600D, Minolta Co., Osaka, Japan)를 이용하여 측정하였다.The chromaticity of the extract was measured using a color difference meter (Model CM-3600D, Minolta Co., Osaka, Japan).
Brix는 당도계를 사용하였고, 염도는 염분계를 이용하여 측정하였다.Brix used a sugar meter and salinity was measured using a salinometer.
탁도는 분광광도계를 이용하여 650nm에서 투과도를 측정하여 증류수를 100% 투과도 기준으로 하여 비교치를 나타내었다.The turbidity was measured using a spectrophotometer to measure the transmittance at 650 nm and the distilled water was compared based on 100% transmittance.
추출액의 수율은 추출액을 일정량을 취하여 상압가열건조후 추출액 조제에 사용한 원료 건물량에 대한 고형분 수율(%)로 나타내었다.The yield of the extract was expressed as a solid content yield (%) relative to the amount of raw materials used for preparing the extract after atmospheric pressure drying after taking a certain amount of the extract.
추출액의 전자공여능은 각각의 추출물에 대한 1,1-디페닐-2-피크릴히드라질(1,1-diphenyl-2-picryhydrazyl(DPPH))의 라디칼 소거 활성의 전자공여효과로 각 시료의 환원력을 측정하였다. 즉, 블로이스(Blois)방법을 변형하여 측정하였다. 즉, 시료 0.2mL에 1×10-4M DPPH용액(무수 methanol에 용해) 3mL를 가한후 10초간 진탕한 다음 10분간 실온에 방치하여 반응시킨 후, 분광광도계를 사용하여 525nm에서 흡광도를 측정하였다. 대조구로서 시료 대신 같은 양의 에탄올을 가하여 진탕하고 방치한 후 흡광도를 측정하였다.The electron donating ability of the extract was reduced by the electron donating effect of the radical scavenging activity of 1,1-diphenyl-2-picryhydrazyl (DPPH) for each extract. Was measured. That is, it measured by modifying the Blois method. That is, 3 mL of 1 × 10 -4 M DPPH solution (dissolved in anhydrous methanol) was added to 0.2 mL of the sample, shaken for 10 seconds, and allowed to react at room temperature for 10 minutes, and then absorbance was measured at 525 nm using a spectrophotometer. . As a control, the same amount of ethanol was added instead of the sample, shaken and left, and the absorbance was measured.
총 폴리페놀 화합물 함량은 폴린-데니스(Folin-Denis)의 방법을 변형하여 실시하였다. 즉 시료 100㎕에 증류수 900㎕를 첨가하고 여기에 0.2N Folin-Ciocalteu's phenol regent를 넣어 혼합하여 상온에서 3분간 정치시킨 다음 1% sodium carbonate 용액 1mL를 가하여 혼합한 후 진탕하여 1시간 실온에서 방치하고 760nm에서 흡광도를 측정하였다. 이때 표준물질로는 tannic acid를 이용하여 시료와 동일하게 처리하여 표준곡선을 작성한 후 시료의 흡광도에 대한 표준물질의 농도를 읽어 희석배수 등을 고려하여 시료 중의 페놀화합물의 함량을 계산하였다.The total polyphenol compound content was carried out by modifying the method of Folin-Denis. In other words, add 100 µl of sample to 900 µl of distilled water, add 0.2N Folin-Ciocalteu's phenol regent, mix, and let stand at room temperature for 3 minutes, add 1 ml of 1% sodium carbonate solution, mix, shake and leave at room temperature for 1 hour. Absorbance was measured at 760 nm. At this time, the standard material was treated in the same manner as the sample using tannic acid to prepare a standard curve, and the content of the phenolic compound in the sample was calculated in consideration of the dilution factor by reading the concentration of the standard material for the absorbance of the sample.
추출액의 특성을 분석한 결과는 표 1에 나타내었다.The results of analyzing the characteristics of the extract are shown in Table 1.
퉁퉁마디 추출액 분말의 제조는 퉁퉁마디 추출물을 분무건조기를 이용하여 분말화 하였다.In order to prepare the stalk extract powder, the stalk extract was powdered using a spray dryer.
퉁퉁마디 추출액 분말의 제조는 그대로 조립해도 되지만, 통상은 식용가능한 부형제 또는 그 외의 첨가물을 배합한 후 조립 철히하는 것이 바람직하다. 상기 식용가능한 부형제로는 젤라틴, 아라비아 고무, 전분, 덱스트린, 사이클로덱스트린, 포도당, 과당, 유당, 자당, 전분분해물, 대두단백질, 메틸셀룰로오스, 카르복시메틸셀룰로오스 등을 들 수 있다. 또한, 그 외의 첨가물로는 비타민 B군, 비타민 C 등의 비타민류나 미네랄류 또는 맛의 상승을 높이는 조미료 등을 들 수 있다. 이들 부형제 및 첨가제는 첨가하지 않거나 1종 또는 2종 이상 조합하여 사용할 수 있다.Although the production of the tung extract extract powder may be granulated as it is, it is usually preferable to mix the edible excipients or other additives and to carry out granulation. Examples of the edible excipient include gelatin, gum arabic, starch, dextrin, cyclodextrin, glucose, fructose, lactose, sucrose, starch digest, soy protein, methylcellulose, carboxymethylcellulose and the like. In addition, other additives include vitamins such as vitamin B group and vitamin C, minerals, and seasonings for increasing the taste. These excipients and additives may not be added or may be used alone or in combination of two or more thereof.
분무건조는 퉁퉁마디 추출물의 성분이 잔존하는 조건하, 송풍온도 약 170~220℃, 특히 약 180~200℃ 및 배기온도 약 110~약 150℃, 특히 약 110~약 130℃의 조건하에서 실시하는 것이 바람직하다.Spray drying is carried out under the condition that the components of the bark extract remain, and the blowing temperature is about 170 to 220 ° C, especially about 180 to 200 ° C and the exhaust temperature is about 110 to about 150 ° C, especially about 110 to about 130 ° C. It is preferable.
3. 혼합스프원료제조단계(혼합 스프를 제조하는 단계)3. Mixing soup raw material manufacturing step (step of preparing mixed soup)
즉석 김국의 국물 맛을 내기 위한 혼합 스프는 굴, 쇠고기, 깨, 새우 분말, 표고버섯 분말, 볶음 콩 분말, 홍합 분말, 무 분말, 당근 분말, 대파, 양파 분말, 마늘 분말을 원료로 하여 혼합하여 제조한다.Mixed soup for flavoring instant soup with oyster, beef, sesame, shrimp powder, shiitake powder, fried bean powder, mussel powder, radish powder, carrot powder, green onion, onion powder, garlic powder Manufacture.
굴과 홍합, 대파는 동결건조기에서 -80℃, 3.0~3.5㎩로 48시간 진공동결건조한다. 굴은 바다의 우유로 불리며 풍부한 영양소를 함유하고 있어 성장기 어린이나 환자, 노인 등에게 아주 좋은 식품이다.Oysters, mussels and leeks are vacuum-dried for 48 hours at -80 ℃ and 3.0-3.5 ~ in a freeze dryer. Oysters are called milk of the sea and contain abundant nutrients, so it is a very good food for growing children, patients and the elderly.
쇠고기는 1㎝×1㎝×1㎝(가로×세로×두께) 크기로 잘라 100g당 참기름을 3g 첨가하여 볶는다.Beef is cut into 1cm × 1cm × 1cm (width × length × thickness) size and added with 3g of sesame oil per 100g.
건조된 표고버섯, 새우, 무, 당근, 양파, 마늘은 분쇄기로 곱게 분쇄하여 분말화한다.Dried shiitake mushrooms, shrimp, radish, carrots, onions, and garlic are ground finely into a grinder and powdered.
상기 과정을 통하여 제조된 원료를 혼합하여 즉석 김국의 혼합 스프를 제조한다. 즉, 굴 40.1~41.4중량%, 쇠고기 19.6~20.7중량%, 깨 1.5~2.1중량%, 당근 2.3~3.4중량%, 파 2.3~3.4중량%, 표고버섯 4.5~5.5중량%, 새우 5.8~6.9중량%, 볶음 콩 3.0~4.1중량%, 홍합 3.0~4.1중량%, 무 3.0~4.1 중량%, 양파 1.7~2.8중량%, 마늘 0.8~1.4중량%로 하여 혼합 스프를 제조한다.By mixing the raw materials prepared through the above process to prepare a mixture soup of instant gimguk. That is, 40.1-41.4% oyster, 19.6-20.7% beef, 1.5-2.1% sesame, 2.3-3.4% carrot, 2.3-3.4% carrot, 4.5-5.5% shiitake mushroom, 5.8-6.9 weight shrimp %, Stir-fried beans 3.0 ~ 4.1% by weight, mussels 3.0 ~ 4.1% by weight, radish 3.0 ~ 4.1% by weight, onion 1.7 ~ 2.8% by weight, garlic 0.8 ~ 1.4% by weight to prepare a mixed soup.
혼합 스프의 제조시 분말이 아닌 굴, 쇠고기, 홍합 등의 원료는 분말화하여 스프 전체를 분말 혼합 스프로 제조하여도 된다.In the preparation of the mixed soup, raw materials such as oysters, beef, mussels, etc., which are not powders, may be powdered to produce the whole soup as a powder mixed soup.
4. 배합단계(김국 원료 혼합 단계)4. Mixing step (Kimkuk raw material mixing step)
본 발명에서 김국의 제조에 따른 관능적 특성과 최적 제조조건을 조사하기 위해 중심합성계획에 의한 반응표면분석을 실시하였다.In the present invention, in order to investigate the organoleptic characteristics and the optimum manufacturing conditions according to the production of kimguk, response surface analysis was carried out by the central synthesis plan.
김국의 제조에 대한 실험계획은 중심합성실험계획에 따라 김 첨가량(3, 4, 5, 6, 7g), 퉁퉁마디 추출물 분말(1, 2, 3, 4, 5g) 및 혼합 스프(4, 6, 8, 10, 12g)의 첨가량을 독립변수로 하여 -2, -1, 0, 1, 2의 다섯 단계로 부호화하여 16개 구간으로 실험구를 설정하여 김국의 제조실험을 실시하였다. 또한 이들 독립변수의 영향을 받는 종속변수로 제조한 김국의 관능적 특성에 대해 외관, 향, 맛 및 전반적인 기호도에 대해 9점 채점법으로 관능검사를 실시하여 김국 제조의 최적 조건 및 관능적 특성을 최적화하였다.Experimental plans for the production of Kim-guk consisted of the amount of laver added (3, 4, 5, 6, 7g), lump extract powder (1, 2, 3, 4, 5g) and mixed soup (4, 6) , 8, 10, 12g) was coded in five steps of -2, -1, 0, 1, 2 with the addition amount as an independent variable, and the experiments were set up in 16 sections. In addition, the sensory characteristics of Kim-guk prepared with the dependent variables affected by these independent variables were examined by sensory evaluation by nine-point scoring method for appearance, aroma, taste, and overall acceptability.
본 발명의 실시예에서 김국의 제조는 표 2에 나타낸 제조조건에 따라 재료들을 혼합하여 뚜껑이 있는 식품용 1회용 용기에 넣고 각 실험구 모두 끓는 물 300mL를 넣고 3분후 재료의 복원이 일어난 후 관능검사를 실시하여 표 2에 그 값을 나타내었다.In the embodiment of the present invention, the production of kimguk is mixed with the ingredients according to the manufacturing conditions shown in Table 2, put in a disposable container for food with lids and put each 300 ml of boiling water in each experimental section after 3 minutes of restoring of the sensory material The test was carried out and the value is shown in Table 2.
(g)Nori seaweed
(g)
추출물 분말 (g)Spout
Extract Powder (g)
(g)Mixed soup
(g)
김 제조조건의 최적화를 위해 표 2의 결과를 토대로 반응표면분석을 실시한 결과 표 3에 나타낸 것처럼 외관, 향, 맛 및 전반적인 기호도에 대한 회귀식의 R2는 0.9390(p<0.01), 0.9434(p<0.01), 0.8919(p<0.05) 및 0.9772(p<0.001)로 나타났다.As a result of the reaction surface analysis based on the results of Table 2 to optimize the manufacturing conditions, R 2 of the regression equation for appearance, aroma, taste and overall acceptability is 0.9390 (p <0.01), 0.9434 (p) <0.01), 0.8919 (p <0.05) and 0.9772 (p <0.001).
-0.02875X2 2-0.035X1X3+0.01125X2X3-0.018125X3 2 Y 1 = -1.405 + 2.32875X 1 + 0.0725X 2 + 0.46875X 3 -0.18625X 1 2 + 0.0075X 1 X 2
-0.02875X 2 2 -0.035X 1 X 3 + 0.01125X 2 X 3 -0.018125X 3 2
+0.05125X1X2-0.05125X2 2-0.005625X1X3-0.001875X2X3-0.015X3 2 Y 2 = 0.300625 + 1.789375X 1 + 0.090625X 2 + 0.299688X 3 -0.16125X 1 2
+ 0.05125X 1 X 2 -0.05125X 2 2 -0.005625X 1 X 3 -0.001875X 2 X 3 -0.015X 3 2
+0.07375X1X2-0.0875X2 2+0.024375X1X3-0.039375X2X3-0.024688X3 2 Y 3 = -1.338125 + 2.353125X 1 + 0.635625X 2 + 0.335313X 3 -0.25625X 1 2
+ 0.07375X 1 X 2 -0.0875X 2 2 + 0.024375X 1 X 3 -0.039375X 2 X 3 -0.024688X 3 2
+0.04375X1X2-0.055X2 2-0.004375X1X3-0.009375X2X3-0.019395X3 2 Y 4 = -0.7625 + 2.149375X 1 +0.258 125X 2 + 0.362813X 3 -0.20125X 1 2
+ 0.04375X 1 X 2 -0.055X 2 2 -0.004375X 1 X 3 -0.009375X 2 X 3 -0.019395X 3 2
표 4을 참조하면, 김국 제조조건에서 예측된 정상점에서의 최적 관능적 품질 값을 나타내는 각 원료의 혼합비율을 나타내었다. 또한 도 1에서 도4에 각각의 관능검사에 따른 반응표면분석 결과 얻어진 3차원 반응표면을 나타내었다.Referring to Table 4, it shows the mixing ratio of each raw material showing the optimum sensory quality value at the normal point predicted under the manufacturing conditions of Kimguk. 1 to 4 show the three-dimensional response surface obtained as a result of response surface analysis according to each sensory test.
외관에 대한 반응표면은 도 1에 나타내었으며, 김국 제조에 있어 외관에 따른 각 원료의 첨가량은 김 5.51g, 퉁퉁마디 추출물 분말 3.76g, 혼합 스프 8.81g의 조건에서 제조하였을 때 관능적인 평가가 7.19의 최대값을 나타내었다.The reaction surface for the appearance is shown in Figure 1, the amount of each raw material in the production of laver soup was 5.51g laver, 3.76g gung bark extract powder, 8.81g mixed soup, the sensory evaluation was 7.19 The maximum value of is shown.
김국의 향기에 대한 반응표면분석 결과 얻어진 반응표면은 도 2에 나타내었으며, 김 첨가량 5.96g, 퉁퉁마디 추출물 분말 3.66g 및 혼합 스프 8.61g의 제조조건에서 7.12의 최적 값을 나타내었다.The reaction surface obtained as a result of reaction surface analysis on the fragrance of seaweed was shown in FIG.
김국의 맛에 대한 반응표면은 도 3에 나타내었으며, 김 첨가량 5.53g, 퉁퉁마디 추출물 분말 4.61g, 혼합 스프 5.87g의 제조조건에서 맛의 관능적 평가가 7.63의 값을 얻었으며 외관과 향의 결과와 비교해서 퉁퉁마디의 첨가량이 약간 더 높아질 때 맛이 더 좋은 평가을 받았다.The reaction surface for the taste of seaweed was shown in FIG. 3, and the taste evaluation of taste was 7.63 at the preparation conditions of the amount of seaweed added 5.53g, tongung extract powder 4.61g and mixed soup 5.87g. Compared with, the taste was better when the amount of spout increased slightly higher.
전반적인 기호도에 대한 반응표면은 도 4에 나타내었으며, 김 첨가량 5.69g, 퉁퉁마디 추출물 분말 3.97g, 혼합 스프 7.75g의 조건에서 7.26의 평점을 받았다. 도 1에서 도 4에 나타난 반응표면은 모두 비슷한 경향을 보이는 것으로 나타났다.The reaction surface for the overall acceptability is shown in FIG. 4, and a rating of 7.26 was obtained under conditions of 5.69 g of laver added, 3.97 g of lump extract, and 7.75 g of mixed soup. In FIG. 1, the reaction surfaces shown in FIG. 4 all showed a similar tendency.
이상의 결과를 종합해 볼 때 김국 제조에 있어 전반적인 최적조건은 김 첨가량 5.51~5.96g, 퉁퉁마디 추출물 분말 3.66~4.61g, 혼합 스프 5.87~8.81g의 배합비로 제조한 것이 관능적인 선호도가 높은 것으로 나타났다.Based on the above results, the overall optimum conditions for the production of ginseng were 5.51 ~ 5.96g of laver, 3.66 ~ 4.61g of seaweed extract powder, and 5.87 ~ 8.81g of mixed soup. .
5. 포장단계(최적의 배합비로 제조된 김국 제품의 포장단계)5. Packing step (packing step of Kim Guk product manufactured at the optimal mixing ratio)
상기의 제조 단계를 거쳐 제조된 각 재료는 각각 방습재질의 포장지에 넣고 낱개씩 포장하고, 식품용 1회용 용기와 함께 포장하여 하나의 팩으로 하여 끓는 물만 있으면 언제 어디서라도 먹을 수 있는 간편한 즉석 김국이 된다.Each material manufactured through the above manufacturing steps is put in a package of moisture-proof material, individually packed and packaged together with a disposable container for food, so that it can be eaten anytime and anywhere with only boiling water. do.
앞에서 설명된 퉁퉁마디가 첨가된 즉석 김국의 제조방법은 본 발명을 실시하기 위한 하나의 실시예에 불과하며, 본 발명의 기술적 사상을 한정하는 것으로 해석되어서는 안된다. 본 발명의 보호범위는 이하의 특허청구범위에 기재된 사항에 의해서만 정하여지며, 본 발명의 요지를 벗어남이 없이 개량 및 변경된 실시예는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 자명한 것인 한, 본 발명의 보호범위에 속한다고 할 것이다.The manufacturing method of instant gimguk added to the bark described above is just one embodiment for carrying out the present invention, and should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. As long as it belongs to the protection scope of the present invention.
도 1은 본 발명의 일실시예에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조 방법에서 김 원료, 퉁퉁마디 추출물 분말 원료, 및 혼합 스프 원료 함량에 따른 즉석 김국의 외관에 대한 반응표면분석 결과를 나타낸 도면Figure 1 shows the response surface analysis results for the appearance of the instant seaweed soup according to the raw seaweed raw material, seaweed extract powder raw material, and mixed soup raw material content in the preparation method of instant seaweed added according to an embodiment of the present invention drawing
도 2는 본 발명의 일실시예에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조 방법에서 김 원료, 퉁퉁마디 추출물 분말 원료, 및 혼합 스프 원료 함량에 따른 김국의 향에 대한 반응표면분석 결과를 나타낸 도면2 is a view showing a response surface analysis results for the flavor of seaweed according to the content of seaweed raw material, seaweed extract powder raw material, and mixed soup raw material in the production method of instant gimguk added to the bark according to an embodiment of the present invention
도 3은 본 발명의 일실시예에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조 방법에서 김 원료, 퉁퉁마디 추출물 분말 원료, 및 혼합 스프 원료 함량에 따른 김국의 맛에 대한 반응표면분석 결과를 나타낸 도면Figure 3 is a view showing the response surface analysis results for the taste of seaweed according to the content of seaweed raw material, seaweed extract powder raw material, and mixed soup raw material in the production method of instant seaweed soup with added tongung according to an embodiment of the present invention
도 4는 본 발명의 일실시예에 따른 퉁퉁마디가 첨가된 즉석 김국의 제조 방법에서 김 원료, 퉁퉁마디 추출물 분말 원료, 및 혼합 스프 원료 함량에 따른 김국의 전반적인 기호도에 대한 반응표면분석 결과를 나타낸 도면Figure 4 shows the response surface analysis results for the overall preference of the seaweed according to the raw material of seaweed, seaweed extract powder raw material, and mixed soup raw material in the production method of instant seaweed soup with added tongung according to an embodiment of the present invention drawing
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160089723A (en) * | 2015-01-20 | 2016-07-28 | 장흥군 | Manufacturing method of seaweed fulvescens pancake |
| KR102336706B1 (en) * | 2021-06-14 | 2021-12-08 | 신진수산맛김(주) | Preparing method of laver- soup using aged and fermented water-laver |
| KR20220059743A (en) | 2020-11-03 | 2022-05-10 | 박준희 | Method for manufacturing instant gimguk block |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160089723A (en) * | 2015-01-20 | 2016-07-28 | 장흥군 | Manufacturing method of seaweed fulvescens pancake |
| KR20220059743A (en) | 2020-11-03 | 2022-05-10 | 박준희 | Method for manufacturing instant gimguk block |
| KR102336706B1 (en) * | 2021-06-14 | 2021-12-08 | 신진수산맛김(주) | Preparing method of laver- soup using aged and fermented water-laver |
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