KR20170094948A - Method for manufacturing oyster soup - Google Patents

Method for manufacturing oyster soup Download PDF

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Publication number
KR20170094948A
KR20170094948A KR1020160016300A KR20160016300A KR20170094948A KR 20170094948 A KR20170094948 A KR 20170094948A KR 1020160016300 A KR1020160016300 A KR 1020160016300A KR 20160016300 A KR20160016300 A KR 20160016300A KR 20170094948 A KR20170094948 A KR 20170094948A
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South Korea
Prior art keywords
oyster
soup
concentrate
oysters
manufacturing
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KR1020160016300A
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Korean (ko)
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KR101796371B1 (en
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이영환
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이영환
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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
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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
    • 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
    • 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
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention relates to a method for manufacturing an oyster soup and, mores specifically, to a method for manufacturing an instant oyster soup capable of improving palatability and popularity by removing fishery smells peculiar to oyster so that a consumer just heats the oyster soup after purchase. The method for manufacturing an instant oyster soup comprises: a first step of inputting and boiling oyster in a shell in water; a second step of separating oyster broth made as the oyster is boiled and the steamed oyster; a third step of separating the oyster from the shell; a fourth step of immersing the separated oyster in water containing a radish juice and washing the same; a fifth step of adding any one concentrate of a coffee concentrate or a yuzu concentrate and boiling the same again; and a sixth step of inputting the oyster in the oyster both and packaging the same with a packaging material in vacuum.

Description

METHOD FOR MANUFACTURING OYSTER SOUP [0002]

More particularly, the present invention relates to a method for manufacturing an instant noodle that can improve preference and popularity by eliminating the peculiar odor of an oyster with an instant noodle that is only required to be warmed up after purchase by a consumer .

Oysters are the collective name for eating oysters and mollusks living in the sea. Because it lives on the rock, it is called a petal (石 花). Oysters are eaten raw, sometimes eaten raw, and oysters are rich in vitamins and minerals. It is rich in vitamin A, B1, B2, B12, iron, copper, manganese, iodine, phosphorus, and calcium. Most of the carbohydrate of the oysters is glycogen, which is recommended as a food that does not give burden to children, the elderly, and patients because it is digested and absorbed well. It has long been regarded as a healthy food for anemia and recovery of physical strength after liver disease. It does not sweat in one room and is considered to be effective for nervous breakdown, and is effective for cerebral palsy and insomnia.

It is said that the oyster is boiled in the soup as the main ingredient, and the proteins, calcium, iron, and vitamins in the oysters supplement the nutrients. Taurine in the oysters improves the liver function and controls the blood pressure. .

However, there is a problem of low popularity and low awareness of boredom because bokguk is highly recognized as a recreational food and has a strong demand for individual preferences.

Korea Patent No. 10-0430413

SUMMARY OF THE INVENTION The present invention has been made to overcome the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method of manufacturing an instant burger that a consumer simply needs to heat after purchasing.

It is also an object of the present invention to provide a method for manufacturing an instant noodle which can improve preference and popularity by eliminating the peculiar odor of oysters.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems to be solved by the present invention, which are not mentioned here, can be understood by referring to the following description to those skilled in the art It will be understood clearly.

A method for manufacturing an instant grilled dish according to the present invention includes: a first step of putting oysters in water and boiling them in water; A second step of separating the oyster soup made by boiling the oyster and the cooked oyster; A third step of separating the oyster from the shell; a fourth step of immersing the separated oyster in water containing no juice and washing the oyster; A fifth step of adding to the oyster soup a concentrate of at least one of a coffee concentrate or a citron concentrate and boiling again; And a sixth step of re-packing the oyster into the oyster soup and vacuum-packing the oyster with a packing material.

According to another aspect of the present invention, there is provided a method for manufacturing an instant noodle soup comprising the steps of: packing vegetable soup mixed with garlic powder, dried noodle, kelp and citron powder into vegetable soup packaging; And an eighth step of packing the seasoning soup containing the salt with the seasoning soup wrapping material.

According to the solution of the above-mentioned problem, the method of manufacturing instant noodles according to the present invention is advantageous in that it can be easily edited because the consumer has to heat it after purchasing.

In addition, the method of the present invention improves the preference and popularity by eliminating the peculiar odor of the oyster.

FIG. 1 is a flowchart illustrating a method of manufacturing an instant grill according to an embodiment of the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in more detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing an instant grill according to an embodiment of the present invention.

First, in the first step S10, the oysters are boiled with water. Specifically, the washed oysters are put into the shell with water and boiled to prepare oyster soup.

Next, in the second step S20, the oysters are separated from the oysters. Specifically, the oyster soup made by boiling the oyster is separated from the oyster that has been cooked.

Next, in the third step S30, the oyster is separated from the shell. Specifically, the separated and excavated oyster is separated from the shell.

Next, in the fourth step (S40), the oysters are immersed in the juice and washed. Specifically, the separated oysters are immersed in water containing no juice, and then washed.

By performing the process of immersing the separated oysters in a fresh juice and then washing them, the oily taste and odor inherent to the oysters can be removed.

The process of immersing the oysters in the uncooked juice is preferably performed for 15 to 30 minutes. When the oyster is immersed in the oyster for less than 15 minutes, the effect of removing the oyster taste and odor of the oyster is deteriorated. If the immersion time is more than 30 minutes, the oyster freshness or texture may be deteriorated or the taste of the oyster may be lowered There is a problem.

Next, in the fifth step (S50), the additive concentrate is added to the oyster soup and then heated. Specifically, at least one of the coffee concentrate or the citron concentrate is added to the oyster soup of the second step (S20) and reheated.

The additive concentrate, either the coffee concentrate or the citron concentrate, is added to the oyster soup to remove the flavor and aroma contained in the oyster soup.

In addition, since the coffee concentrate or the citron concentrate contains an antioxidant component, the texture of the oysters to be packed together with the packaging material can be improved.

The coffee concentrate is prepared by burning coffee powder in water or by lowering coffee beans, and the citron concentrate is prepared by squeezing citron into juice.

It is preferable that the mixing ratio of the additive concentrate contained in the oyster soup is 0.005 to 0.010 in the mixed concentrate with respect to 1 part by weight of oyster soup.

If the additive concentrate contained in the oyster soup contains less than 0.005 parts by weight of oyster soup, the effect of removing additive concentrate may not be sufficient. If the additive concentration exceeds 0.010, the flavor and aroma It is preferable to mix them within the above-mentioned mixing ratios.

Next, in the sixth step S60, the oysters and oysters are vacuum-packed. Specifically, the oyster immersed and washed in the juice of the fourth step (S40) is placed in the oyster soup to which the additive concentrate of the fifth step (S50) is added and vacuum packed with the packaging material.

The packaging method may be carried out by vacuum packaging, but by applying various packaging methods.

In addition, the method of manufacturing an instant grill according to an embodiment of the present invention may further include a seventh step (S70) to an eighth step (S80) to add a vegetable soup and a seasoning soup to the instant grill.

Next, in the seventh step (S70), the vegetable soup is packed. Specifically, the vegetable soup mixed with garlic powder, dried persimmon, kelp and citron powder is packed with vegetable soup packing material.

Next, in the eighth step (S80), the seasoning soup is packed. Specifically, the seasoning soup containing the salt is packed with the seasoning soup packing material.

That is, by providing a vegetable soup and a seasoning soup as separate packaging materials, a vegetable soup or a seasoning soup can be selectively added to the soup depending on the consumer's preference.

As described above, according to an embodiment of the present invention, a method of manufacturing an instant grill can be easily edited because a customer simply needs to heat the grill after purchase.

In the following, the experiment contents to demonstrate the effect of intragastric and deodorizing in the instant noodle preparation method of the present invention will be described in detail with a table.

A. Sensory Evaluation 1 (Experiments to demonstrate effects of immersion of oysters in oysters)

The sensory evaluation 1 was conducted for 10 people engaged in the distribution of processed fisheries products, 10 persons in the K-company in Kyungnam, 10 people in the food and nutrition and foodservice specialties, and 10 in the 40 residents in the metropolitan area. Knowledge, terminology, and evaluation criteria, and then responded to the evaluation. As the content of sensory evaluation, the taste, flavor and texture of oyster soup and the overall preference of oyster soup were evaluated by the 10 point scaling method.

[Comparative Example 1]

Comparative Example 1 is generally commercially available.

[Example 1]

Example 1 is based on the excipient manufacturing method of the present invention, and in the fourth step (S40), the oyster is immersed in a fresh juice for 5 minutes and then washed.

[Example 2]

Example 2 is based on the excipient manufacturing method of the present invention, wherein the oyster is immersed in the oyster juice for 10 minutes in the fourth step (S40) and then washed.

[Example 3]

Example 3 is a method for manufacturing oyster soup based on the oyster soup preparation method of the present invention, wherein the oyster soup is immersed in the unsweetened soup for 20 minutes in the fourth step (S40) and then washed.

[Example 4]

Example 4 is based on the excipient manufacturing method of the present invention, and in the fourth step (S40), the oyster was immersed in a fresh juice for 30 minutes and then washed.

[Example 5]

Example 5 is based on the excipient manufacturing method of the present invention, wherein the oyster is immersed in the unscented juice for 35 minutes in the fourth step (S40) and then washed.

Table 1 below shows the results of sensory evaluation for Comparative Example 1 and Examples 1 to 5.

division Sensory characteristics Taste of oyster soup Incense of oyster soup Texture of oyster Overall likelihood Comparative Example 1 4.30 4.80 4.50 4.45 Example 1 5.10 5.05 4.70 4.85 Example 2 5.55 5.75 4.85 5.65 Example 3 6.15 6.35 5.05 6.05 Example 4 5.45 5.40 4.80 5.20 Example 5 5.15 5.20 4.75 5.05

As shown in Table 1, the sensory evaluation results of Examples 1 to 5 including the step of immersing the oysters in the citrus juice showed overall superior sensory characteristics as compared with Comparative Example 1, and the sensory evaluation of Example 3 showed that the oyster soup Taste, flavor and texture of oysters and general taste.

N. Sensory Evaluation 2 (Experiments to verify the effect of additive concentrate addition)

The sensory evaluation 2 was conducted for 10 persons engaged in the distribution of processed fisheries products, 10 persons in the K-company in Kyungnam, 10 persons in food nutrition and foodservice and 10 people in the 40 residents in the metropolitan area. Knowledge, terminology, and evaluation criteria, and then responded to the evaluation. The taste, flavor and overall acceptability of the noodles were assessed by the 10 - point scale, and the higher the preference, the higher the score.

[Comparative Example 2]

Comparative Example 2 is generally commercially available.

[Example 6]

Example 6 is based on the brewing method of the present invention, wherein 0.003 parts by weight of an additive concentrate (coffee concentrate) is mixed with 1 part by weight of oyster soup in the fifth step (S50).

[Example 7]

Example 7 is a brewing method in which the additive concentrate (coffee concentrate) is mixed in an amount of 0.005 part by weight based on 1 part by weight of oyster soup in the fifth step (S50) based on the brewing method of the present invention.

[Example 8]

Example 8 is based on the brewing method of the present invention, wherein 0.005 part by weight of an additive concentrate (coffee concentrate) is mixed with 1 part by weight of oyster soup in the fifth step (S50).

[Example 9]

Example 9 is based on the excipient preparation method of the present invention, wherein 0.005 part by weight of an additive concentrate (citron concentrate) is mixed with 1 part by weight of oyster soup in the fifth step (S50).

[Example 10]

Example 10 is based on the brewing method of the present invention, wherein 0.010 parts by weight of an additive concentrate (coffee concentrate) is mixed with 1 part by weight of oyster soup in the fifth step (S50).

[Example 11]

Example 11 is based on the brewing method of the present invention, wherein 0.012 parts by weight of an additive concentrate (coffee concentrate) is mixed with 1 part by weight of oyster soup in the fifth step (S50).

Table 2 below shows the results of sensory evaluation for Comparative Example 2 and Examples 6 to 11.

division Sensory characteristics Taste Incense Overall likelihood Comparative Example 2 5.32 4.88 5.01 Example 6 6.00 6.11 6.05 Example 7 6.46 6.55 6.51 Example 8 6.78 7.11 6.98 Example 9 7.00 6.88 6.95 Example 10 6.60 6.45 6.57 Example 11 6.12 6.07 6.08

As shown in the above Table 2, the sensory evaluation results showed that Examples 6 to 11 containing the additive concentrate in the oyster soup showed excellent sensory characteristics as a whole compared to Comparative Example 1, and that the sensory evaluations of Examples 8 and 9 were excellent The taste, aroma and overall acceptability of the composition of the present invention exhibit the most excellent sensory properties.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10. The first step to boil oysters with water
S20. Second step to separate oyster soup and oyster
S30. The third step of separating the oysters from the shell
S40. Step 4 of immersing and washing oysters in juice
S50. The fifth step of adding the additive concentrate to the oyster soup
S60. Step 6 to vacuum pack oysters and oysters
S70. Seventh Step to Pack Vegetable Soup
S80. Step 8 to pack the seasoning soup

Claims (2)

A first step of putting oysters in water and boiling them in water;
A second step of separating the oyster soup made by boiling the oyster and the cooked oyster;
A third step of separating the oyster from the shell;
A fourth step of immersing the separated oysters in water containing no juice and then washing them;
A fifth step of adding to the oyster soup a concentrate of at least one of a coffee concentrate or a citron concentrate and boiling again; And
A sixth step of re-packing the oyster into the oyster soup and vacuum-packing the oyster with a packing material;
Wherein the method comprises the steps of: The method according to claim 1,
A seventh step of packing vegetable soup mixed with garlic powder, dried persimmon, kelp and citron powder into vegetable soup packaging; And
Further comprising an eighth step of packing the seasoning soup containing the salt with the seasoning soup wrapping material.
KR1020160016300A 2016-02-12 2016-02-12 Method for manufacturing oyster soup KR101796371B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190114239A (en) * 2018-03-29 2019-10-10 농업회사법인 제이비에프 주식회사 Making Method fo Retort pouched Oyster and Capsosiphon soup with Bamboo Salt
CN111264799A (en) * 2020-03-04 2020-06-12 姚后聚 Processing method of oyster food
KR20210031306A (en) * 2019-09-11 2021-03-19 경상국립대학교산학협력단 Manufacturing Method for Retort Pouch of Marsh Snail and Curled Mallow Soup

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102021696B1 (en) 2018-03-13 2019-09-16 이경진 A apparatus for washing a raw oyster

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100369588B1 (en) * 2000-01-03 2003-01-30 김영기 Method of Fabricating Instant Shellfish Soup

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190114239A (en) * 2018-03-29 2019-10-10 농업회사법인 제이비에프 주식회사 Making Method fo Retort pouched Oyster and Capsosiphon soup with Bamboo Salt
KR20210031306A (en) * 2019-09-11 2021-03-19 경상국립대학교산학협력단 Manufacturing Method for Retort Pouch of Marsh Snail and Curled Mallow Soup
CN111264799A (en) * 2020-03-04 2020-06-12 姚后聚 Processing method of oyster food

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