KR20150050670A - Blocked Instant Laver(Kimguk) and Manufacturing Method Thereof - Google Patents

Blocked Instant Laver(Kimguk) and Manufacturing Method Thereof Download PDF

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KR20150050670A
KR20150050670A KR1020130129920A KR20130129920A KR20150050670A KR 20150050670 A KR20150050670 A KR 20150050670A KR 1020130129920 A KR1020130129920 A KR 1020130129920A KR 20130129920 A KR20130129920 A KR 20130129920A KR 20150050670 A KR20150050670 A KR 20150050670A
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weight
powder
seafood
seasoning
instant
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KR1020130129920A
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Korean (ko)
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유병돈
장성준
유홍훈
최진아
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태경농산주식회사
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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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying

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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)
  • Molecular Biology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention relates to a blocked instant laver soup and a manufacturing method thereof and, more specifically, to a method for manufacturing a blocked instant laver soup with spicy and seafood flavors which comprises the steps of: evenly mixing minor ingredients of dextrin, seasoning powder of a seafood flavor, sesame seeds, a thickener or an excipient, egg strips, leek, carrots, laver, and a certain amount of purified water by a mixer; forming and freeze-drying the mixed ingredients; and depanning and packaging the same. According to the present invention, the instant laver soup can be preserved for a long period of time, can provide good tastes and rich nutrition without additional cooking since the instant laver soup can be restored in one minute after being poured with hot water. The present invention particularly provides a well blended flavor of laver and vegetables.

Description

블럭화된 즉석 김국 및 그의 제조방법{Blocked Instant Laver(Kimguk) and Manufacturing Method Thereof}[0001] Blocked Instant Laver (Kimguk) and Manufacturing Method Thereof [

본 발명은 블록화된 즉석 김국 및 그의 제조방법에 관한 것이다. 보다 상세하게는 블록화된 즉석 김국은 매운맛김국스프(韓風味 ヅャバソのリスプ)와 해물맛김국스프(海鮮風味 ヅャバソのリスプ)로 구성된다. 매운맛김국스프(韓風味 ヅャバソのリスプ)는 매운맛시즈닝분말을 만드는 단계와, 이 들을 성형하고 동결 건조하는 단계와, 탈팬 및 포장(식포장 또는 컵포장)하는 단계로 구성된다. 또한 해물맛김국스프(海鮮風味 ヅャバソのリスプ)는 해물맛시즈닝분말을 만드는 단계와, 이 들을 성형하고 동결 건조하는 단계와, 탈팬 및 포장(식포장 또는 컵포장)하는 단계로 구성된다. The present invention relates to a blocked instant rice cake and a process for producing the same. More specifically, the blocked instant kimchi consists of a spicy Kimchi soup (soup with Korean flavor) and a seafood soup soup (a soup with seafood flavor). The hot spicy soup consists of a step of making a hot seasoning powder, a step of molding and lyophilizing them, and a step of tanning and packaging (packaging or cupping). In addition, the seafood soup soup (seafood flavor) is composed of a step of making seafood seasoning powder, a step of molding and lyophilizing them, and a step of tanning and packaging (packaging or cupping).

상기의 해물맛시즈닝분말은 정제염, 멸치분말, 정미소재, 덱스트린, 정백당, 간장분말, 황태분말, 홍합분말, 소고기분말, 마늘분말, 양파분말, 다랑어분말, 버섯분말, MSG, 참기름분말, 후추분말 등으로 구성되며, 매운맛시즈닝분말은 정제염, 정미소재, 덱스트린, 증점제 또는 부형제, 볶음고춧가루, MSG, 소고기분말, 유당, 정백당, 간장분말, 마늘분말, 사골분말, 양파분말, 매운맛분말, 고춧가루, 후추분말, 호박산나트륨, 리보핵산나트륨 등으로 구성된다. 이들의 제조공정은 원부재료를 일정한 배합비에 따라서 혼합 및 포장하는 단계로 구성된다.The seafood flavoring seasoning powder may be selected from the group consisting of refined salt, anchovy powder, glutinous rice material, dextrin, black rice flour, soy sauce powder, corn flour, mussel powder, beef powder, garlic powder, onion powder, tuna fish meal, mushroom powder, MSG, MSG, beef powder, lactose, black pepper, soy sauce powder, garlic powder, bamboo powder, onion powder, hot pepper powder, pepper powder, pepper powder, and so on. Powder, sodium succinate, ribonucleic acid sodium and the like. These manufacturing steps consist of mixing and packaging the raw material according to a certain blending ratio.

종래의 김국은 생김을 절단 건조하여 굽고, 해산물 또는 조미료를 김과 혼합하여 김국을 만들기 때문에 조리시에 물을 붓고 100℃ 이상으로 끓여야 먹을 수 있다. 김국에 관한 종래기술은 한국특허공개 10-2010-0073197(퉁퉁마디가 첨가된 즉석 김국의 제조방법)는 김 원초를 해수로 세척 탈수하고 10~15㎝로 절단후 정제수로 30초간 세척하여 탈수한 후 -72℃로 급속동결시켜 -80℃, 3.0~3.5㎩로 48시간 진공동결건조하는 단계와; 퉁퉁마디를 80℃, 3시간 동안 환류 추출하고 추출액을 3,000rpm으로 30분간 원심분리하여 여과한 후 분무건조기로 퉁퉁마디 추출액 분말을 제조하는 퉁퉁마디 분말원료제조단계와; 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 포함한다. 한국특허등록번호 10-0849059(김국용 초사리김의 제조방법)초사리김 원초를 해수와 음용수가 혼합된 혼합수로 세척하는 단계, 세척한 초사리김 원초를 음용수로 세척한 후 산소를 투입하고 교반시키면서 숙성시키는 단계, 숙성된 초사리김 원초를 건조하는 단계를 포함하는 김국용 초사리김의 제조방법이다. 한국특허등록번호 10-1303684(자연건조를 이용한 건조 김 원초의 제조방법 및 이를 이용한 김국의 제조방법)김의 원초를 수확한 후 바닷물로 세척하고 400~1,200 RPM으로 강탈수하는 단계; 및 상기 강탈수된 김 원초를 직사광선이 없고 통풍이 잘되는 곳에서 20℃ 이하의 조건으로 자연 건조시키는 단계;를 포함하는 장기 보관을 위한 김 원초의 가공방법이다. 한국특허공개번호 10-2011-0124001(일회용 즉석 김국의 제조방법) 이물질이 없는 물김을 수확하는 단계; 해수로 물김을 세척 후 바닷물을 1차 탈수단계; 물김을 절단하여 지하수에서 숙성시키는 단계; 물김과 지하수를 색채 농도계로 조절하는 단계; 농도가 조절된 물김과 지하수를 양파를 저장하는 망과 같은 크기로 이루어진 망에 공급하여 탈수작업을 수행하는 2차 탈수시키는 단계; 탈수된 김을 45∼50℃의 온도를 유지하는 건조기에 공급하여 1시간 30분 내지 1시간 50분 정도를 건조하여 습도가 2.5∼3.5%를 유지할 수 있도록 하는 건조 단계; 탈수한 김을 절단기에 공급하여 3∼5cm의 크기를 갖도록 절단하는 단계; 및 컵과 같이 형성한 용기에 10g, 20g 단위로 공급하고, 통상적인 스프를 넣어 용기를 밀봉 포장하는 단계로 구성된다. 한국특허공개번호 10-2012-0129423(키조개 김국의 제조방법)내장이 제거된 키조개살 10중량%, 참기름1중량%, 소금 0.5중량%, 다진마늘 0.3중량%, 생강 0.2중량% 및 정제수 88중량%가 혼합된 혼합물을 1시간 동안 가열한 후 추출액과 삶아진 키조개살을 분리하는 전처리단계와 상기 추출액을 여과한 후 1℃ ~ 2℃의 온도에서 6시간동안 숙성시키는 추출액 숙성단계와 삶아진 상기 키조개살을 탈수시킨 후 0.4cm ~ 0.5cm로 세절하는 키조개살 세절단계와 건조김을 4cm ~ 5cm로 세절하는 건조김 세절단계와 숙성된 상기 추출액 90중량%, 세절된 상기 키조개살 4중량% 및 세절된 건조김 6중량을 혼합한 후 살균, 밀봉포장시키는 후처리단계로 구성된다. 한국특허출원번호 10-2002-0001326(데워서 바로먹는 즉석 해물 김국 또는 파래국)바다에서 채취한 생김 또는 파래를 깨끗이 씻은 다음 물과 함께 조갯살, 새우살, 홍합살 또는 소고기 등과 함께 5분정도 끓인 다음 소금, 조미료, 파, 마늘 등을 첨가하여 또다시 1분정도 끓여서 즉석 용기에 부패하지 않도록 진공 상태 또는 냉동 보관하였다가 야식사시간에 뜨거운 물이나 전자레인지에 데워서 언제나 먹을 수 있다. 한국특허출원번호 10-2002-0065711(김국)기존의 김이나 성형하기전의 마른김과 건조된 마늘 가루를 원하는크기의 그릇에담고 조개류와 버섯을 우린 국물에 조선 간장으로 간을 하여 덮게 데워서 부은 후 즉석에서 먹을 수 있다. 한국특허공개 2002-0023976(김국제조방법)바다에서 채취한 생김을 10cm 내외의 적당한 크기로 자른 다음 두께는 상관없이 완전히 건조하여 한번 구운 후 그 김에 건조한 새우, 홍합, 조갯살 등을 분발 형태로 분쇄한 다음 소금 조미료 건파 등과 혼합하여 즉석용기 (스틸렌수지)에 저장하였다가 나중에 언제나 먹고 싶을 때마다 100℃ 이상의 뜨거운 물을 부어 2분 정도 기다렸다가 국으로 먹는 특징이 있다. 한국특허공개 10-2005-0118759(재첩등 조개추출물을 포함하는 기능성 김국의 제법)햇김을 약한 불로 약간 구워 정사각형으로 썰은 김 절편 17.0 중량부, 재첩 추출물의 동결·건조 분말 16.0 중량부, 개량조개 및 일반 조개의 추출물의 동결건조한 분말 30.0 중량부, 다시마 추출물에 가스오부시로 다시 추출한 추출물의 동결건조 분말 27.0 중량부, 미역귀의 추출성분으로서 후코이단(fucoidan) 3.5 중량부, 문어 및 오징어 추출성분인 타우린(taurine) 0.5중량부, 실파 건조분말 및 후추 0.5 중량부를 첨가하고, 식탁염 5.0 중량부를 첨가·균질화하는 기능성 김국이다. 한국특허등록번호10-0462567(파래 및 김을 이용한 혼합가공식품)파래와 김의 혼합물 49∼52중량%에 옥배유 31∼35중량%, 참기름 3∼4중량%, 설탕 6∼7중량%, 소금 3∼4중량%, 깨 2∼3중량%를 첨가하고, 300∼380℃의 온도로 가열하면서 3∼8분정도 볶아 제조하며, 독특한 맛을 내기 위하여 여러 종류의 Seasoning이 정해진 비율에 따라 선택적으로 첨가될 수 있다. 그러나 이들 종래기술은 본 발명과는 기술적 구성이 다른 것이다.Conventional rice ginger is cut, dried and baked, and seafood or seasoning is mixed with steam to make gimkuk. Therefore, water should be poured at cooking and boiled above 100 ℃ to be eaten. Korean Patent Laid-Open Publication No. 10-2010-0073197 (a method for producing instant noodles with added noodles) of the present invention relates to a method for producing noodles, which comprises washing and dehydrating kimchi wastes with seawater, cutting the noodles into 10 to 15 cm, Followed by freeze-thawing at -72 ° C for 48 hours under vacuum at -80 ° C and 3.0 to 3.5 Pa; Preparing a raw material of the noodle powder by reflux extraction at 80 DEG C for 3 hours, centrifuging the extract at 3,000 rpm for 30 minutes, Preparing a mixed soup raw material by mixing oyster, beef, sesame, carrot, green onion, shiitake, shrimp, fried beans, mussels, radish, onion and garlic; And a blending step of blending the raw material of Kimchi, the powder of Tungtung-mide extract and the mixed soup prepared as described above. A method for preparing a chrysanthemum kimchi, comprising the steps of washing the chrysanthemum root with mixed water containing seawater and drinking water, washing the washed chrysanthemum root with drinking water, adding oxygen and stirring, And a step of drying the aged chrysanthemum root. Korean Patent Registration No. 10-1303684 (Method for manufacturing dry Kimchi using natural drying and method for producing Kimchi using the same) After harvesting Kimchi, washing with sea water and raising and lowering it at 400 to 1,200 rpm; And naturally drying the roasted and ground roots under a condition of 20 ° C or lower in a well-ventilated place without direct sunlight. Korean Patent Laid-Open No. 10-2011-0124001 (Method of manufacturing disposable instant rice) The first dehydration step of the sea water after washing the sea water; Cutting the bitumen and aging it in groundwater; Adjusting the bitumen and groundwater with a color densitometer; A second dehydrating step of supplying dehydrated water to the net having the same size as the net storing the onion and the ground water with the adjusted concentration; Supplying dehydrated steam to a drier maintaining a temperature of 45 to 50 캜 and drying it for about 1 hour to 30 minutes to 1 hour and 50 minutes to maintain a humidity of 2.5 to 3.5%; Supplying dehydrated laver to the cutter and cutting it to have a size of 3 to 5 cm; And 10 g, 20 g in a container formed with a cup, and sealing the container with a conventional soup. 10% by weight of sesame oil, 0.5% by weight of salt, 0.3% by weight of chopped garlic, 0.2% by weight of ginger, and 88% by weight of purified water (manufactured by Kyoho Kogyo Co., % Of the mixture is heated for 1 hour, and then the extract is separated from boiled shrimp flesh. The extract is filtered and aged for 6 hours at a temperature of 1 to 2 ° C. After the dehydration, the dehydrated oyster was cut to a depth of 0.4 cm to 0.5 cm. The dehydrated oyster was cut into 4 cm to 5 cm, and the dried oyster was extracted with 90 wt% of the aged extract, %, And 6 times the weight of the pulverized dried kimchi, and then sterilized and sealed. Korean Patent Application No. 10-2002-0001326 (Immediate Seaweed Kimchi or Parsley Seaweed) is washed and washed with water and boiled for 5 minutes with water, shrimp, mussel or beef. Add salt, seasoning, parmesan, garlic, etc., boil again for one minute, vacuum or freeze to avoid spoilage in an impromptu container. You can always eat it in hot water or microwave oven at night time. Korean patent application No. 10-2002-0065711 (Kim Kook) We put dry kimchi and dried garlic powder before forming in a bowl of desired size, and shellfish and mushroom are we poured into soup, You can eat on the spot. Korean Patent Laid-Open No. 2002-0023976 (Preparation method of Kim Kuk) The sea bream was cut into a suitable size of about 10 cm, and then dried thoroughly, regardless of its thickness. Then, the dried shrimp, mussel, Then, it is stored in an instant container (styrene resin) mixed with salt seasoning, and then it is poured hot water of 100 ° C or more every time it wants to eat later, and it is characteristic that it waits for 2 minutes and then eats it. Korean Patent Laid-Open No. 10-2005-0118759 (Preparation of Functional Kimjung containing Seaweed Extracts) 17.0 parts by weight of slices prepared by slightly bakeing the seeds in a weak fire, 16.0 parts by weight of frozen and dried powder of jellyfish extract, 30.0 parts by weight of a lyophilized powder of an extract of a common clam, 27.0 parts by weight of a lyophilized powder of the extract extracted again with sea tangle extract, 3.5 parts by weight of fucoidan as an extract component of the sea urchin, 3.5 parts by weight of taurine 0.5 part by weight of taurine, 0.5 part by weight of dried powder and pepper, and 5.0 parts by weight of table salt was added and homogenized. Korean Patent Registration No. 10-0462567 (Mixed processed food using palatine and roasted rice) 31 to 35% by weight of mung bean oil, 3 to 4% by weight of sesame oil, 6 to 7% by weight of sugar, 3 to 4% by weight of sesame seeds and 2 to 3% by weight of sesame seeds are added and fried for 3 to 8 minutes while being heated at a temperature of 300 to 380 ° C. In order to impart a unique flavor, various kinds of seasonings are selectively added Can be added. However, these prior arts have different technical constructions from the present invention.

종래의 김국은 생김을 적당한 크기로 절단하여 건조하고 굽는 김가공단계와, 해산물을 건조하여 분쇄하는 단계와, 조미료를 분쇄하는 단계와, 가공된 김에 해산물 및 조미료를 혼합하여 용기에 보관하는 단계로 구성된다. 종래의 김국은 적당량을 100℃ 이상의 끓는 물에 넣고 김국으로 만들어 먹지만, 저장 중에 수분을 흡습하게 되어 장기간 보관이 어려운 단점이 있다. 따라서 이러한 김국은 오래동안 보존하면 수분이 흡습되어 색깔과 맛이 변하여 상품성이 떨어지므로 폐기하게 된다.Conventional rice gruel has a step of cutting a beef to a proper size, drying and baking, drying and pulverizing the seafood, grinding the seasoning, and mixing the processed seafood and seasoning in a container . Conventional rice ginger has a disadvantage in that it is difficult to store for a long period of time because it absorbs moisture during storage while eating an appropriate amount of the ginger in a boiling water of 100 ° C or higher. Therefore, when preserved for a long period of time, the moisture is absorbed and the color and taste are changed.

종래의 김국은 생김을 절단 건조하여 굽고, 해산물 또는 조미료를 김과 혼합하여 김국을 만들기 때문에 조리시에 물을 붓고 100℃ 이상으로 끓여야 먹을 수 있다. 또한 이러한 김국은 오래동안 보존하면 수분이 흡습되어 색깔과 맛이 변하여 상품성이 떨어지므로 폐기해야 한다. Conventional rice ginger is cut, dried and baked, and seafood or seasoning is mixed with steam to make gimkuk. Therefore, water should be poured at cooking and boiled above 100 ℃ to be eaten. In addition, these Kimjuk should be discarded because preservation for a long time causes moisture to be absorbed and the color and taste are changed and the merchantability drops.

본 발명의 블록화된 즉석 김국은 매운맛김국스프(韓風靡 ヅャバソのリスプ)와 해물맛김국스프(海鮮風味 ヅャバソのリスプ)로 구성된다. 매운맛김국스프는 매운맛시즈닝분말을 만드는 단계와, 이 들을 성형하고 동결 건조하는 단계와, 탈팬 및 포장하는 단계(식포장, 컵포장)로 구성된다. 또한 해물맛김국스프(海鮮風味 ヅャバソのリスプ)는 해물맛시즈닝분말을 만드는 단계와, 원부재료인 덱스트린, 해물맛시즈닝분말, 참깨, 증점제 또는 부형제, 계란지단, 대파, 당근, 김 및 정제수를 일정량으로 혼합하는 단계와, 이 들을 성형하고 동결 건조하는 단계와, 탈팬 및 포장하는 단계(식포장, 컵포장)로 구성된다. The blocked instant kimchi of the present invention is composed of a hot spicy soup (soup of soup) and a seafood soup soup (a soup of seafood flavor soup). The spicy soup soup consists of a step of making a hot seasoning powder, a step of molding and lyophilizing them, and a step of tanning and packaging (food packaging, cup packaging). In addition, the seafood flavored soup soup (seafood flavor dwabaso soup) is a step of making seafood taste seasoning powder and a step of preparing the raw material dextrin, seafood flavoring seasoning powder, sesame, thickener or excipient, egg yolk, , A step of molding and lyophilizing them, and a step of tanning and packaging (food packaging, cup packaging).

본 발명의 블럭화된 김국은 제조과정에서 야채와 분말스프를 혼합하여 동결건조시켰으므로 흡습이나 변질이 일어나지 않고, 별도의 조리 없이 끓는 물만 부으면 1분 이내에 맛이 좋으며 영양이 풍부한 김국을 제공할 수 있다.Since the blocky rice bran of the present invention is freeze-dried by mixing vegetable and powdered soup during the manufacturing process, it is possible to provide a rice bran with good taste and nutrition within 1 minute after moisture boiling or degeneration does not occur and only boiling water is poured without cooking .

본 발명의 블록화된 인스탄트 김국은 장기간 보존이 가능하며, 뜨거운 물을 부으면 1분 만에 복원이 가능하여 별도의 조리 없이도 맛이 좋고 영양이 풍부한 김국을 제공할 수 있다. 특히 본 발명은 김과 야채가 잘 어우러져 있는 풍미를 제공한다.The blocked instant ginseng of the present invention can be preserved for a long time and can be restored in one minute after hot water is poured, so that it is possible to provide a ginseng with good taste and rich in nutrition without further cooking. In particular, the present invention provides a flavor in which the roots and the vegetables are well mixed.

도 1은 본 발명의 블록화된 김국의 제조 공정을 나타낸다.Fig. 1 shows a manufacturing process of a blocked rice cake of the present invention.

본 발명의 블록화된 즉석 김국은 매운맛김국스프(韓風味 ヅャバソのリスプ)와 해물맛김국스프(海鮮風味 ヅャバソのリスプ)로 구성된다. 매운맛김국스프는 매운맛시즈닝분말을 만드는 단계와, 이 들을 성형 및 동결 건조하는 단계 및 탈팬 및 포장하는 단계로 구성된다. 또한 해물맛김국스프(海鮮風味 ヅャバソのリスプ)는 해물맛시즈닝분말을 만드는 단계와, 원부재료인 덱스트린, 해물맛시즈닝분말, 참깨, 증점제 또는 부형제, 계란지단, 대파, 당근, 김 및 정제수를 일정량으로 혼합하는 단계와, 이 들을 성형하고 동결 건조하여 탈팬 및 포장하는 단계로 구성된다.
The blocked instant kimchi of the present invention is composed of a spicy Kimchi soup (soup of Korean traditional flavor) and a seafood soup soup (fresh seafood flavor soup soup). The spicy soup soup consists of a step of making hot seasoning powder, a step of molding and lyophilizing them, and a step of tanning and packaging. In addition, the seafood flavor soup soup (seafood flavor dwabaso soup) is a step of making seafood taste seasoning powder and a step of preparing a raw material dextrin, seafood flavoring seasoning powder, sesame, thickener or excipient, egg yolk, , And shaping and lyophilizing them to tannin and packaging.

1) 해물맛시즈닝분말의 구성1) Composition of seafood seasoning powder

해물맛시즈닝분말은 정제염 17∼18%, 멸치분말 25.6∼27.7%, 정미소재 12∼13%, 덱스트린 10∼11%, 정백당 9∼10%, 간장분말 6∼7%, 황태분말 5∼6%, 홍합분말 3∼4%, 소고기분말 2∼3%, 마늘분말 2∼3%, 양파분말 1∼2%, 다랑어분말 1∼2%, 버섯분말 1∼2%, MSG 0.8%∼1.0%, 참기름분말 0.6∼0.7%, 후추분말 0.3∼0.4% 등으로 구성된다.
Seafood taste seasoning powder contains 17 ~ 18% of purified salt, 25.6 ~ 27.7% of anchovy powder, 12 ~ 13% of yongmee material, 10 ~ 11% of dextrin, 9 ~ 10% of pure sugar, 6-7% of soy sauce powder, , Mussel powder 3-4%, beef powder 2-3%, garlic powder 2-3%, onion powder 1-2%, tuna powder 1-2%, mushroom powder 1-2%, MSG 0.8-1.0% 0.6 ~ 0.7% sesame oil powder, and 0.3 ~ 0.4% pepper powder.

2) 매운맛시즈닝분말의 구성2) Composition of hot seasoning powder

매운맛시즈닝분말은 정제염 24∼25%, 정미소재 17∼18%, 덱스트린 13∼14%, 볶음고춧가루 7∼8%, MSG 7∼8%, 소고기분말 6∼7%, 유당 6∼7%, 정백당 5∼6%, 간장분말 2∼3%, 마늘분말 2∼3%, 사골분말 2∼3%, 양파분말 2∼3%, 매운맛분말 2∼3%, 고춧가루 1∼2%, 후추분말 0.7∼0.8%, 호박산이나트륨 0.2∼0.3%, 리보핵산나트륨 0.2∼0.3%로 구성된다.
The spicy seasoning powder contains 24 ~ 25% of purified salt, 17 ~ 18% of yellowness, 13 ~ 14% of dextrin, 7 ~ 8% of red pepper powder, 7 ~ 8% of MSG, 6-7% of beef powder, 6-7% 2 ~ 3% of onion powder, 2 ~ 3% of hot powder, 1 ~ 2% of red pepper powder, 0.7 ~ 0.8%, disodium succinate 0.2-0.3%, and sodium ribonucleate 0.2-0.3%.

3) 해물맛시즈닝분말 및 매운맛시즈닝분말의 제조3) Preparation of Seafood Taste Seasoning Powder and Spicy Season Seasoning Powder

해물맛시즈닝분말 및 매운맛시즈닝분말은 상기의 재료로 구성되며, 이 들을 전처리하는 단계와, 이 들 재료를 투입하여 혼합하는 단계와, 품질검사한 후 포장하는 단계로 구성된다.
The seafood taste seasoning powder and the spicy seasoning powder are composed of the above materials, and are pre-treated, mixed with the ingredients, and packaged after quality inspection.

4) 해물맛 및 매운맛 즉석 김국 4) Seafood flavor and hot flavor

본 발명의 매운맛 즉석 김국의 블록화를 위하여 당근(가락시장)은 세척, 절단 및 블렌칭시키고, 증점제 또는 부형제는 시중에서 구입하고, 매운맛시즈닝분말, 김, 지단, 참깨, 대파는 시중에서 구입하거나 자체적으로 만들어 사용하였다.
In order to block the spicy taste of the present invention, the carrots (garlic market) are washed, cut and blanched. Thickening agents or excipients are commercially available, and spicy seasoning powder, Respectively.

매운맛 즉석 김국은 덱스트린 6~12%, 매운맛시즈닝분말 7~10%, 증점제 또는 부형제 0.5~2%, 계란지단 0.1~2%, 대파 14~20%, 당근 4~7%, 김 2∼5% 및 정제수 52∼56%로 구성된다. 또한 해물맛 즉석 김국은 덱스트린 6~12%, 해물맛시즈닝분말 7~10%, 참깨 0.3∼1.5%, 증점제 또는 부형제 0.5~2%, 계란지단 0.1~2%, 대파 14~20%, 당근 4~7%, 김 2∼5% 및 정제수 52∼56%로 구성된다.
A hot spicy instant kimchi contains 6-12% of dextrin, 7-10% of spicy seasoning powder, 0.5-2% of thickener or excipient, 0.1-2% of egg yolk, 14-20% of egg yolk, 4-7% of carrot, 2-5% And purified water 52 to 56%. In addition, seafood flavor instant kimchi contains 6-12% of dextrin, 7-10% of seafood seasoning powder, 0.3-1.5% of sesame seeds, 0.5-2% of thickener or excipient, 0.1-2% of egg yolk, 14-20% ~ 7%, Kim 2 ~ 5% and purified water 52 ~ 56%.

5) 즉석 김국의 블록화 제조5) Manufacture of instant block

상기의 김국을 혼합기에서 골고루 섞어 일정량을 혼합하는 단계와, 이 들을 성형 및 동결 건조하는 단계와 탈팬 및 포장하는 단계로 구성된다.
Mixing the above ingredients in a mixer to mix them in a predetermined amount, and molding and lyophilizing them, and tanning and packaging.

<실시예 1-4>; 매운맛시즈닝분말을 이용한 김국 제조 &Lt; Example 1-4 > Manufacture of Kimchi using spicy seasoning powder

매운맛 즉석 김국은 덱스트린 6~12%, 매운맛시즈닝분말 7~10%, 증점제 또는 부형제 0.5~2%, 계란지단 0.1~2%, 대파 14~20%, 당근 4~7%, 김 2∼5% 및 정제수 52∼56%로 구성된다. 이 들 원부재료를 혼합기에서 균일하게 혼합하여 몰드에 삽입하고 성형한 후, 진공동결건조시켜 블록화한다. 이 들을 탈팬시키고 검사하여 포장한 후 매운맛의 즉석 김국을 제조하였다.
A hot spicy instant kimchi contains 6-12% of dextrin, 7-10% of spicy seasoning powder, 0.5-2% of thickener or excipient, 0.1-2% of egg yolk, 14-20% of egg yolk, 4-7% of carrot, 2-5% And purified water 52 to 56%. These raw materials are uniformly mixed in a mixer, inserted into a mold, molded, and vacuum-lyophilized to form a block. These were fermented, inspected and packaged to produce instant hot broth.

매운맛시즈닝분말을 이용한 김국의 배합비(단위;중량%)Mixing ratio of Kimchi using the hot seasoning powder (unit:% by weight) 구 분division 실시예 1Example 1 실시예 2Example 2 실시예 3Example 3 실시예 4Example 4 덱스트린dextrin 1212 1010 88 66 매운맛시즈닝분말Spicy seasoning powder 77 88 99 1010 증점제Thickener 또는 부형제 Or excipient 22 1.51.5 1One 0.50.5 계란지단Egg Zidane 0.10.1 0.50.5 1One 22 대파Green onion 2020 1818 1616 1414 당근carrot 44 55 66 77 김Kim 22 33 44 55 정제수Purified water 52.952.9 5454 5555 55.555.5 계system 100100 100100 100100 100100

<실시예 5-8>; 해물맛시즈닝분말을 이용한 김국 제조&Lt; Examples 5-8 > Manufacture of Kimchi using seafood seasoning powder

해물맛 즉석 김국은 덱스트린 6~12%, 해물맛시즈닝분말 7~10%, 참깨 0.3∼1.5%, 증점제 또는 부형제 0.5~2%, 계란지단 0.1~2%, 대파 14~20%, 당근 4~7%, 김 2∼5% 및 정제수 52∼56%로 구성된다. 이 들 원부재료를 실시예 1-4와 동일하게 하여 해물맛의 즉석 김국을 제조하였다.
Seafood flavor instant kimchi contains 6-12% of dextrin, 7-10% of seafood seasoning powder, 0.3-1.5% of sesame seeds, 0.5-2% of thickener or excipient, 0.1-2% of egg yolk, 14-20% 7%, Kim 2 ~ 5% and purified water 52 ~ 56%. These raw materials were prepared in the same manner as in Example 1-4 to prepare instant rice gruel.

해물맛시즈닝분말을 이용한 김국의 배합비(단위;중량%)Mixing ratio of Kimchi using seafood seasoning powder (unit:% by weight) 구 분division 실시예 1Example 1 실시예 2Example 2 실시예 3Example 3 실시예 4Example 4 덱스트린dextrin 1212 1010 88 66 해물맛시즈닝분말Seafood flavored seasoning powder 77 88 99 1010 참깨Sesame 0.30.3 0.50.5 0.960.96 1.51.5 부형제 Excipient oror 증점제Thickener 22 1.51.5 1One 0.50.5 지단Zidane 0.10.1 0.50.5 1One 22 대파Green onion 2020 1818 1616 1414 당근carrot 44 55 66 77 김Kim 22 33 44 55 정제수Purified water 52.652.6 53.553.5 54.0454.04 5454 계system 100100 100100 100100 100100

<시험예 1>; 관능검사&Lt; Test Example 1 > Sensory test

매운맛시즈닝분말을 이용한 김국과 해물맛시즈닝분말을 이용한 김국의 맛을 비교하기 위하여 잘 훈련된 panel요원으로 하여금 7점척도법(7점:아주좋음,6점:좋음, 5점:조금좋음 4점:보통, 3점:조금나쁨, 2점:나쁨, 1점;아주나쁨)으로 관능검사를 실시하였다. 외관, 향/풍미, 식감(조직감), 맛, 전체적선호도를 대상으로 하여 그 결과는 다음의 표 3에 나타냈다.
(7 points: Very good, 6 points: Good, 5 points: Good: 4 points: Good score: 7 points). The results of this study were as follows. Normal, 3 points: a little bad, 2 points: bad, 1 point; very bad). Appearance, flavor / flavor, texture (texture), taste, and overall preference. The results are shown in Table 3 below.

관능검사 결과Sensory test result 구 분division 외관Exterior 향/풍미Incense / flavor 식감(조직감)Texture (texture) 맛flavor 전체적선호도Overall preference 해물맛Seafood flavor 4.84.8 4.74.7 5.25.2 4.44.4 4.94.9 매운맛Hot 4.74.7 5.35.3 4.44.4 3.43.4 3.33.3 대조군Control group 5.15.1 3.73.7 4.44.4 3.43.4 3.33.3

매운맛시즈닝분말을 이용한 김국은 실시예 1-4와 해물맛시즈닝분말을 이용한 김국은 실시예 5-8이다. 한편 대조군은 시중의 김을 구입하여 김국을 끓여 비교하였다. 그 결과 본 발명의 김국은 향/풍미, 식감, 맛, 전체적선호도 모두 우수하였다.
Example 1 using Kimchi with spicy seasoning powder and Kimchi using seafood taste seasoning powder are Examples 5-8. On the other hand, kimchi was purchased and boiled and compared. As a result, the Kimchi of the present invention was excellent in flavor / flavor, texture, taste, and overall preference.

<시험예 2>; 미생물 시험&Lt; Test Example 2 > Microbiological test

본 발명의 원료 1(해물맛시즈닝분말, 당근, 대파, 지단, 참깨 등) 및 원료 2(매운맛시즈닝분말, 당근, 대파, 지단 등)를 혼합하여 동결건조된 블록제품의 저장기간 동안 상온에서 미생물 시험을 실시하였다. 일반세균은 건조필름법으로 하고, 대장균은 한도시험과 대장균군은 건조필름법을 사용하였다. 그 결과를 다음의 표 4에 나타냈다.
The freeze-dried block product obtained by mixing raw material 1 of the present invention (seafood flavoring seasoning powder, carrot, green onion, zidane, sesame) and raw material 2 (spicy seasoning powder, carrot, Test. General bacteria were dried film method, Escherichia coli was used for the limit test and Escherichia coli was used for the dry film method. The results are shown in Table 4 below.

미생물 시험 결과Microbiological test results 구 분division 경 과 일 수(day)Days and Days (day) 00 3030 9090 120120 240240 360360 원료
1Raw material
One 일반세균Common bacteria 100100 100100 100100 100100 120120 120120 대장균Escherichia coli -- -- -- -- -- -- 살모넬라Salmonella -- -- -- -- -- -- 황색포도당구균Yellow glucose-streptococcus -- -- -- -- -- -- 원료
2Raw material
2 일반세균Common bacteria 100100 100100 100100 100100 100100 110110 대장균Escherichia coli -- -- -- -- -- -- 살모넬라Salmonella -- -- -- -- -- -- 황포구균Hwangpo -- -- -- -- -- --

상기의 결과로부터 본 발명의 김국은 시간이 경과해도 일반세균, 대장균, 살모넬라, 황색포도당구균은 음성인 것으로 나타났다.From the above results, the bacteria of the present invention were found to be negative for general bacteria, Escherichia coli, Salmonella, and Streptococcus, even over time.

본 발명의 블록화된 즉석 김국은 보존성이 좋으며, 더운 물을 부어 1분 만에 복원이 가능하며, 맛이 좋고 영양이 풍부한 김국을 제공할 수 있으므로 산업상 이용가능성이 있다.The instant blocked ginseng of the present invention has good preservability, can be restored in one minute by pouring hot water, and can be used industrially because it can provide a delicious and nutritious ginseng.

Claims (10)

블록화된 즉석 김국Blocked instant 제 1항에 있어서, 즉석 김국은 열수에 의해 김국맛이 복원되는 것을 특징으로 하는 블록화된 즉석 김국The method according to claim 1, wherein the instant noodle is restored by the hot water, 제 1항에 있어서, 즉석 김국은 덱스트린 6~12중량%, 매운맛시즈닝분말 7~10중량%, 증점제 또는 부형제 0.5~2중량%, 계란지단 0.1~2중량%, 대파 14~20중량%, 당근 4~7중량%, 김 2∼5중량% 및 정제수 52∼56중량%로 구성되는 매운맛의 블록화된 즉석 김국The method of claim 1, wherein the instant rice is selected from the group consisting of 6-12% by weight of dextrin, 7-10% by weight of spicy seasoning powder, 0.5-2% by weight of thickener or excipient, 0.1-2% 4 to 7% by weight of rosemary, 2 to 5% by weight of rosin and 52 to 56% by weight of purified water, 제 1항에 있어서, 즉석 김국은 덱스트린 6~12중량%, 해물맛시즈닝분말 7~10중량%, 참깨 0.3∼1.5중량%, 증점제 또는 부형제 0.5~2중량%, 계란지단 0.1~2중량%, 대파 14~20중량%, 당근 4~7중량%, 김 2∼5중량% 및 정제수 52∼56중량%로 구성되는 해물맛의 블록화된 즉석 김국The method according to claim 1, wherein the instant rice is selected from the group consisting of 6-12 wt% dextrin, 7-10 wt% seafood seasoning powder, 0.3-1.5 wt% sesame seed, 0.5-2 wt% thickener or excipient, 0.1-2 wt% A broiled instant noodle made of 14 to 20% by weight of carrots, 4 to 7% by weight of carrots, 2 to 5% by weight of kim and 52 to 56% by weight of purified water 제 3항에 있어서, 매운맛시즈닝분말은 정제염 24∼25중량%, 정미소재 17∼18중량%, 증점제 또는 부형제 13∼14중량%, 볶음고춧가루 7∼8중량%, MSG 7∼8중량%, 소고기분말 6∼7중량%, 유당 6∼7중량%, 정백당 5∼6중량%, 간장분말 2∼3중량%, 마늘분말 2∼3중량%, 사골분말 2∼3중량%, 양파분말 2∼3중량%, 매운맛분말 2∼3중량%, 고춧가루 1∼2중량%, 후추분말 0.7∼0.8중량%, 호박산이나트륨 0.4∼0.6중량%로 구성되는 것을 특징으로 하는 해물맛의 블록화된 즉석 김국The method according to claim 3, wherein the hot seasoning powder comprises 24 to 25% by weight of a purified salt, 17 to 18% by weight of a yogurt base, 13 to 14% by weight of a thickener or an excipient, 7 to 8% by weight of a red pepper powder, 6 to 7% by weight of powder, 6 to 7% by weight of lactose, 5 to 6% by weight of pure white sugar, 2 to 3% by weight of liver powder, 2 to 3% by weight of garlic powder, 2 to 3% Characterized in that the sweet potato powder is composed of 2 to 3% by weight, 2 to 3% by weight of spicy powder, 1 to 2% by weight of red pepper powder, 0.7 to 0.8% by weight of pepper powder and 0.4 to 0.6% by weight of disodium succinate. 제 4항에 있어서, 해물맛시즈닝분말은 정제염 17∼18중량%, 멸치분말 25.6∼27.7중량%, 정미소재 12∼13중량%, 덱스트린 10∼11중량%, 정백당 9∼10중량%, 간장분말 6∼7중량%, 황태분말 5∼6중량%, 홍합분말 3∼4중량%, 소고기분말 2∼3중량%, 마늘분말 2∼3중량%, 양파분말 1∼2중량%, 다랑어분말 1∼2중량%, 버섯분말 1∼2중량%, MSG 0.8∼1.0중량%, 참기름분말 0.6∼0.7중량%, 후추분말 0.3∼0.4중량%로 구성되는 것을 특징으로 하는 해물맛의 블록화된 즉석 김국[Claim 4] The seafood seasoning powder according to claim 4, wherein the seafood flavoring seasoning powder comprises 17 to 18% by weight of purified salt, 25.6 to 27.7% by weight of anchovy powder, 12 to 13% by weight of yellowness, 10 to 11% by weight of dextrin, 2 to 3 wt% of beef powder, 2 to 3 wt% of garlic powder, 1 to 2 wt% of onion powder, 1 to 5 wt% of tuna powder, 2 to 2 wt% of mushroom powder, 1 to 2 wt% of mushroom powder, 0.8 to 1.0 wt% of MSG, 0.6 to 0.7 wt% of sesame oil powder, and 0.3 to 0.4 wt% of pepper powder. 매운맛시즈닝분말과 해물맛시즈닝분말을 만드는 단계와, 이 들을 성형 및 동결 건조하는 단계와 탈팬 및 포장하는 단계로 구성되는 것을 특징으로 하는 매운맛 및 해물맛의 블록화된 즉석 김국의 제조방법A step of making a hot seasoning powder and a seafood seasoning powder, a step of molding and freeze-drying them, and a step of tanning and packaging. 제 7항에 있어서, 매운맛시즈닝분말과 해물맛시즈닝분말은 원부재료를 전처리하는 단계와, 원부재료의 일정량을 혼합기에서 골고루 섞어 혼합하는 단계로 구성되는 것을 특징으로 하는 매운맛 및 해물맛의 블록화된 즉석 김국의 제조방법[7] The method of claim 7, wherein the hot seasoning powder and the seafood flavoring seasoning powder are prepared by pre-treating the raw material and mixing a predetermined amount of the raw material in a mixer to mix the spicy taste and seafood taste. How to make Kim? 제 7항에 있어서, 매운맛의 블록화된 즉석 김국은 덱스트린, 매운맛시즈닝분말, 증점제 또는 부형제, 계란지단, 대파, 당근, 김 및 정제수로 구성되며, 해물맛의 블록화된 즉석 김국 조성물은 덱스트린, 해물맛시즈닝분말, 참깨, 증점제 또는 부형제, 계란지단, 대파, 당근, 김 및 정제수로 구성되는 것을 특징으로 하는 블록화된 즉석 김국 조성물의 제조방법8. The method of claim 7, wherein the hot instant block is made up of dextrin, spicy seasoning powder, thickener or excipient, egg yolk, egg roll, carrot, Characterized in that it is composed of seasoning powder, sesame, thickener or excipient, egg yolk, green onions, carrots, roots and purified water. 제 1항 내지 제 6항 중 어느 한 항에 있어서, 상기 만든 블럭화된 즉석 김국은 다각형 또는 원뿔형의 형상인 것을 특징으로 하는 김국7. The method according to any one of claims 1 to 6, characterized in that the block instantaneous station made is a polygonal or conical shape,
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101959373B1 (en) 2018-10-17 2019-03-18 김종돈 Storage method of laver thallus that can maintain excellent quality for a long time
WO2020045740A1 (en) * 2018-08-31 2020-03-05 동림푸드 주식회사 Method for preparing samgyetang (ginseng chicken soup) dried block and dried block prepared by method
KR102285163B1 (en) * 2021-04-14 2021-08-03 최수호 Method for producing freeze-dried instant laver broth
KR20220046401A (en) 2020-10-07 2022-04-14 박준희 Method for manufacturing instant gimgool-guk block
KR20220059743A (en) 2020-11-03 2022-05-10 박준희 Method for manufacturing instant gimguk block

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020045740A1 (en) * 2018-08-31 2020-03-05 동림푸드 주식회사 Method for preparing samgyetang (ginseng chicken soup) dried block and dried block prepared by method
KR20200025840A (en) * 2018-08-31 2020-03-10 동림푸드 주식회사 Manufacturing Method of Dried Block for Samgyetang and Dried Block Produced by This Method
KR101959373B1 (en) 2018-10-17 2019-03-18 김종돈 Storage method of laver thallus that can maintain excellent quality for a long time
KR20220046401A (en) 2020-10-07 2022-04-14 박준희 Method for manufacturing instant gimgool-guk block
KR20220059743A (en) 2020-11-03 2022-05-10 박준희 Method for manufacturing instant gimguk block
KR102285163B1 (en) * 2021-04-14 2021-08-03 최수호 Method for producing freeze-dried instant laver broth

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