KR20100024658A - Product of instant soybean paste stew distributable at the nomal temperature and method for preparation thereof - Google Patents

Abstract

PURPOSE: Instant soybean paste stew which is distributable at room temperature and a manufacturing method thereof are provided to maintain original tastes of soybean paste stew by adding hot water without a separated boiling step. CONSTITUTION: A manufacturing method of instant soybean paste stew includes the following steps: manufacturing a freeze-drying vegetable block; manufacturing liquid source of soybean paste base; manufacturing retort short-necked clams; wrapping the finished products by filling the freeze-drying vegetable block, liquid source and the retort short-necked clams. The water activity of the liquid source is 0.655~0.805. The liquid source includes doenjang 55.0~70.0 weight%, purified water 2.0~10.0 weight%, starch syrup 2.0~10.0 weight%, garlic 1.0~7.0 weight%, marine products extract 2.0~9.0 weight%, refined salt 0.5~4.0 weight%, soy sauce 0.2~5.2 weight%, shortening 0.1~3.5 weight%, cayenne pepper 0.5~4.0 weight%, etc.

Description

Instant Soybean Paste Stew with Atmospheric Distribution and its Manufacturing Method {PRODUCT OF INSTANT SOYBEAN PASTE STEW DISTRIBUTABLE AT THE NOMAL TEMPERATURE AND METHOD FOR PREPARATION THEREOF}

The present invention relates to an instant doenjang stew product and a method for manufacturing the instant miso stew, which are made available for instant intake by adding only hot water after opening a product contained in a container of the product without a separate cooking process.

Prior arts related to the present invention include 'immediate doenjang stew composition' of Korean Patent Publication No. 1993-0021106 and 'manufacture of instant doenjang stew' of Korean Patent Publication No. 1987-0006846.

The prior art discloses a composition and a method for manufacturing the instant doenjang stew, but the disadvantage of using a powder soup rather than a liquid sauce as the soup of the doenjang base can not restore the rich taste unique to the doenjang and hot water is well restored There is a difficulty in that it requires a separate boiling process, and the vegetables are also cooked at home in terms of appearance quality and taste quality because they contain almost no vegetables commonly used for cooking miso stew such as zucchini and potatoes. There is a problem that the quality is much lower than the doenjang stew.

In order to solve the above problems, the present inventors 5.0 to 7.0 wt% glycerol and 1.0 to 3.0 wt% sorbitol (vegetables such as courgette, potato, oyster mushroom and leek commonly used in cooking doenjang stew at home sorbitol) Boils in the cooking solution to improve texture and resilience, toss clam clam retort, and to prepare soybean paste base soup in the form of concentrated liquid sauce, it adds only hot water without boiling and has excellent resilience. The present invention has been completed based on the fact that the rich taste of the product can be survived.

Accordingly, it is an object of the present invention to provide a method for producing an instant doenjang stew product, which can be distributed at room temperature, which is excellent in texture and resilience and abundant raw materials, by adding only hot water to a container without a separate cooking process.

Still another object of the present invention is to provide an instant doenjang stew product prepared by the above method.

In order to achieve the above object, the present invention provides a method for producing an instant doenjang stew product using a concentrated liquid sauce of freeze-dried vegetable blocks, retort clam clam and miso base of a rich raw material.

The present invention also provides an instant doenjang stew product that can be distributed at room temperature.

Doenjang-jjigae prepared according to the method of the present invention is faster and more rich in food instead of powdered soup with lyophilized vegetable block and retort clam clam composed of coriander, potatoes, green onions and oyster mushrooms, which are rich in texture and resilience. By using concentrated liquid sauce that can make the most of the taste, it is not only convenient to consume by adding hot water without additional cooking process, but also the overall taste of the finished miso Can bring better taste quality.

The present invention provides a method for producing instant doenjang stew products using concentrated liquid sauce of freeze-dried vegetable block, retort clam clam, and miso base, which have excellent texture and resilience.

The liquid sauce in the present invention refers to a thick paste sauce having a viscosity based on miso.

The present invention provides a method for producing an instant doenjang stew product of a rich raw texture capable of instant restoration, comprising the steps of: (a) preparing a lyophilized vegetable block; (b) preparing a liquid sauce of miso base; (c) preparing a retort clam clam; And (d) individually packaging the lyophilized vegetable block, the liquid sauce and the retort clam shellfish to fill together in a container to package the finished product.

In the manufacturing method, the finished product is preferably composed of 5.5 ~ 15.5% by weight of lyophilized vegetable block, 70.0 ~ 80.0% by weight of liquid sauce and 9.5 ~ 19.5% by weight of retort clam clam.

In a preferred embodiment of the invention, the invention is

(a) 27.9 ~ 32.6 wt% courgette, 25.0 ~ 25.6 wt% potato, 14.0 ~ 14.7 wt% leek, 7.0-10.3 wt% tasting mushroom, 13.2-14.0 wt% potato starch, 7.0-8.8 wt% based on final dry weight Preparing a lyophilized vegetable block for doenjang stew consisting of% starch syrup;

(b) Soybean paste 55.0-70.0 wt%, purified water 2.0-10.0 wt%, starch syrup 2.0-10.0 wt%, mixed seasoned powder 1.5-3.0 wt%, garlic 1.0-7.0 wt%, seafood extract 2.0-9.0 wt%, tablet salt 0.5 ~ 4.0% by weight, bony extract 0.5-5.5% by weight, spirits 1.0-4.0% by weight, red pepper powder 0.5-4.0% by weight, kelp 0.2-1.5% by weight, onion 0.2-1.5% by weight, soy sauce 0.2-5.2% by weight, Preparing a liquid sauce for doenjang stew consisting of 0.1 to 3.5 wt% of shortening, 0.3 to 0.8 wt% of flavor enhancer, and 0.05 wt% of piorenbi (lactic acid bacteria beverage);

(c) preparing a retort clam clam;

(d) The instant doenjang stew was prepared by the method comprising the step of filling the lyophilized vegetable block, liquid sauce and retort clam clam prepared in the above step into a cup-shaped container and packaging the finished product.

The step (a) is more specifically, preparing a sliced vegetables; Subjecting the prepared vegetables to 5.0 to 7.0 wt% glycerol and 1.0 to 3.0 wt% sorbitol solution; Separately preparing a viscous liquid; Mixing the cooked vegetables and viscous liquid; Lyophilizing the mixture into a mold; And individually packaging the lyophilized vegetable block.

In the step (a), each vegetable under a temperature condition of 95 ° C. in 5.0-7.0 wt% glycerol and 1.0-3.0 wt% sorbitol cooked water in vegetable cooking to preserve the restoring power in hot water and the soft texture of the vegetable during restoring. It is preferable to cook 1-7 minutes so that the traits, flavors and nutrients of the protein are not destroyed. At this time, the weight of the cooked liquid is preferably 5 to 6 times the weight of the vegetables to be added, the cooking time may vary depending on the tissue characteristics of each vegetable.

More specifically, by pre-treatment in 5.0 ~ 7.0% by weight glycerol and 1.0 ~ 3.0% by weight sorbitol cooked liquid rather than the normal purified water in the vegetable pretreatment, not only the resilience in hot water, but also the texture of the vegetable texture after restoration have. By using glycerol and sorbitol, which are used as anti-freezing agents in combination, the vegetables are cooked to minimize the deterioration of the texture of the vegetables due to the freezing point in the vegetable cells during the freezing process. Since the formation of a porous structure by preventing the cross-linking of the, it is possible to significantly improve the resilience and texture during hot water restoration.

In addition, when molding after the vegetable pre-treatment and cooked in step (a), 22.9 ~ 24.4 wt% zucchini, 13.5 ~ 15.2 wt% potato, 13.5 ~ 15.2 wt% leek, 7.5 ~ 11.0 wt% , 33.1 ~ 38.9% by weight of purified water, 1.4 ~ 1.6% by weight of potato starch and 0.8 ~ 1.1% by weight of starch syrup is preferably molded in a predetermined mold 50.0 ~ 70.0g.

The weight of one sugar of the liquid sauce of step (b) is preferably about 21.0 g, which is about 14% by weight based on 150.0 ml of water added when the product is ingested, and the quality standard of the final liquid sauce product is pH 4.5 to 5.5, water activity. (Aw) It is preferable to manufacture so that it may be suited to 0.655-0.805, salinity (%) 12.0-13.5, and viscosity (cps) 500-700. The high salinity and viscosity, low pH and water activity inhibit the growth of microorganisms, which ensures the final microbial safety even during long-term distribution at room temperature, and also allows the taste quality to be maintained stable.

In the step (c), the retort clam clam consists of 100% clam clam, and vacuum-packs the clam two by the end of the sorting and thawing process. After the vacuum-packed clam is sterilized for 17 to 20 minutes at 120.0 ~ 125.0 ℃ temperature conditions, it is completed through the cooling process and pouch drying process.

The lyophilized vegetable blocks, the liquid sauce and the retort clam clam prepared by the above step are individually packed and filled in a disposable packaging container to package the finished product, and the disposable packaging container is preferably cup-shaped.

Hereinafter, the composition of the instant doenjang stew capable of normal temperature distribution according to a preferred embodiment of the present invention and a method of manufacturing the same will be described in more detail. Method for producing an instant doenjang stew, which can be distributed at room temperature, according to a preferred embodiment of the present invention, is made of a fourth process, and will be described in detail by process.

Step 1: Manufacture of Freeze-Dried Vegetable Blocks for Instant Doenjang Stew

Example  1: Manufacture of freeze-dried vegetable blocks for instant doenjang stew

After removing, washing, and sorting the unedible parts of each vegetable raw material in the freeze-dried vegetable block for doenjang stew, slice the courgette into 3 ~ 5mm halves, slice the potatoes 5 ~ 8mm wide, and the leeks 5 ~ 5 wide. 7mm slice slices, oyster mushroom cut to 35 ~ 50mm in length. Potato starch is screened using a 100 mesh sieve.

Thereafter, after preparing 5.0 to 7.0% by weight of glycerol and 1.0 to 3.0% by weight of sorbitol in a steam tank, and heated to reach a temperature of 95 ° C., the prepared vegetables were placed in turn and cooked for 1 to 7 minutes. At this time, the weight of the cooked liquid is suitable 5 to 6 times the weight of the vegetable input. Cooking time varies depending on the tissue characteristics of each vegetable, 3 to 5 minutes for zucchini, 4 to 7 minutes for potatoes, 1 to 3 minutes for green onions, and 3 to 7 minutes for oyster mushrooms. After finishing the cooking process, the vegetables were cooled to 20 ℃ or lower and naturally dehydrated.

Then, when 33.1 to 38.9 wt% purified water is added to a steam cooker and heated to reach 95 ° C., 1.4-1.6 wt% potato starch and 0.8-1.1 wt% starch syrup are added and the viscous liquid is heated and stirred at 80-90 ° C. Prepared.

Thereafter, the prepared vegetables and viscous liquids were mixed at the content ratio shown in the input amount (g) during molding after pre-treatment and self-treatment in Table 1, and filled in a mold of 55 * 55 * 20mm size by 50.0-70.0g. After filling the tray into the freeze-dried truck and freeze for 10-15 hours at the temperature of -25 ~ -35 ℃, and dried until the weight of the final product is 2.5 ~ 4.0g. At this time, the water content of the final product is preferably 5% or less.

division Water content of each raw material before lyophilization (%) Input amount for molding after pretreatment and self-treatment (g) Percentage at molding injection Solid content of each raw material when molding is injected (g) Percentage of final product after completion of lyophilization squash 88.2 12.1 ~ 16.1 22.9-24.4 1.4-1.9 27.9 ~ 32.6 potato 84.4 6.7-10.7 13.5 ~ 15.2 1.1-1.7 25.0-25.6 Green onion 91.1 6.7-10.7 13.5 ~ 15.2 0.6 to 1.0 14.0-14.7 Flavored mushrooms 91.4 3.7 ~ 7.7 7.5-11.0 0.3 ~ 0.7 7.0-10.3 Purified water 100.0 19.3 ~ 23.3 33.1-38.9 0.0 0.0 Potato starch 17.4 0.7-1.1 1.4 to 1.6 0.6 ~ 0.9 13.2-14.0 corn syrup 24.2 0.4 ~ 0.8 0.8 ~ 1.1 0.3 ~ 0.6 7.0-8.8 Sum 50.0-70.0 100.0 4.3 ~ 6.8 100.0

* The moisture content (%) of each raw material before lyophilization is based on the food nutrition table.

* Percentage when molding is added (g) after molding and pretreatment (g) * 100 / Total content when molding.

* The solid content (g) of each raw material when molding is expressed as the pure solid content (g) minus the water content (%) of each raw material (g) when molding each raw material.

* Percentage after completion of lyophilization indicates the blending ratio (%) of the final lyophilized vegetable block after all lyophilization is completed.

After drying is complete, take out and individually package.

Comparative example  1: Preparation of lyophilized vegetable blocks prepared by pretreatment of vegetables under general self-contained conditions

Freeze-dried vegetable block for instant doenjang stew was prepared in the same manner as in Example 1, except that it was boiled at 95 ° C using normal purified water instead of 5.0-7.0% by weight glycerol and 1.0-3.0% by weight of sorbitol. Prepared.

Experimental Example  1: at the time of vegetable restoration according to the present invention Rehydration  Characteristics and sensory characteristics

The rehydration and organoleptic properties of the lyophilized vegetable blocks prepared by the method described in Example 1 at the time of hot water restoration are shown in Table 2 in comparison with the conventional method (Comparative Example 1).

The rehydration characteristics during hot water restoration were investigated by immersing the completed lyophilized vegetable block in hot water for 3 minutes and then dehydrating the weight. At this time, the rehydration rate was expressed as the weight ratio of moisture after restoration to the solids weight of the dried vegetable block.

The sensory characteristics of lyophilized vegetable blocks were collected from 60 housewives aged 25-50 years old in Seoul and Gyeonggi Province. The survey was conducted by consumer preference using the 5-point hedonic test. As a result, the freeze-dried vegetable block produced by the present invention exhibited high rehydration characteristics due to the formation of porous structures in vegetable cells due to glycerol and sorbitol self-treatment. In the sensory test, the scores of the vegetable tenderness, softness and softness, and overall texture preference were high.

Blocks manufactured by conventional methods Block made by the method of the invention Rehydration Rate at Restoration (%) 72.5% 85.6% Softness of the dryness at the time of restoration 3.5 points 3.9 points Symbol for the softness of the dry matter during restoration 3.6 points 4.1 points Dried food texture at restoration 3.7 points 4.1 points

Second Process: Liquid Sauce Preparation for Instant Doenjang Stew

Example  2: Manufacture liquid sauce for instant doenjang stew

First, 55.0-70.0 wt% of soybean paste, 2.0-10.0 wt% of purified water, 2.0-10.0 wt% of starch syrup, 1.5-3.0 wt% of mixed seasoning powder, 1.0-7.0 wt% of garlic, 2.0-9.0 wt% of seafood extract , 0.5 ~ 4.0% by weight of refined salt, 0.5 ~ 5.5% by weight of bony extract, 1.0 ~ 4.0% by weight of alcohol, 0.5 ~ 4.0% by weight of red pepper powder, 0.2 ~ 1.5% by weight of kebab, 0.2-1.5% by weight of soy sauce, 0.2 ~ 5.2 Each raw material was prepared by weight percent, shortening 0.1 to 3.5 weight percent, flavor enhancer 0.3 to 0.8 weight percent, and pioren ratio (lactic acid bacteria beverage) 0.05 weight percent.

Then, each of the raw materials except for the piorenbi (lactic acid bacteria beverage) was weighed and introduced into the source tank. Then, 1.0 ~ 2.0kgf / cm ² so that the raw materials can be homogenized Mixing and sterilization while stirring using a stirrer for 35 to 50 minutes at 85 ~ 90 ℃ under steam conditions. After the sterilization was completed, a pyorene ratio (lactic acid bacteria beverage) was added and stirred for 5 to 10 minutes. Subsequently, a 40-mesh sieve was passed three or four times when transported to a small packaging chamber through a pipe, and 21g was filled in a pouch having a standard length of 50mm * width 115mm.

The quality specifications of the final liquid sauce product ranged from pH 4.8 to 5.5, water activity (Aw) of 0.796 to 0.822, salinity (%) of 12.0 to 12.5 and viscosity (cps) of 500.

Experimental Example  2: Evaluation of Microorganism Levels and Sensory Characteristics of Soybean Paste Soy Sauce by Storage Period at Room Temperature

While maintaining the liquid sauce of the doenjang base prepared according to Example 2 for up to 8 months at room temperature (25 ℃) conditions, by evaluating the microbial level and sensory characteristics, the actual liquid doenjang for doenjang stew

The sensory characteristics were immersed in 150 g of hot water in 21 g of the prepared soybean paste stew for 3 minutes, and then ate after 3 minutes. We surveyed 60 50-year-old housewives. The survey was conducted on consumer preference using the 5-point hedonic test. The results are shown in Table 3, and as can be seen from the results, it increased to 10 ¹ level compared to room temperature, and the flavor preference and overall taste preference score of Doenjang-jjigae was also good, above 3.7. Already, the off-flavor incidence rate, which can occur with longer shelf life at room temperature, was also low at 10.0% after 10 months.

Days saved General bacteria (cfu / g) Doenjang-jjigae flavor preference Doenjang-jjigae overall taste preference Already, odor occurrence rate (%) 0 10 ⁵ 4.3 4.3 0.0 One 10 ⁵ 4.2 4.3 3.0 2 10 ⁵ 4.2 4.0 3.0 3 10 ⁵ 4.1 3.9 4.0 4 10 ⁵ 4.3 3.9 5.0 5 10 ⁵ 4.1 4.0 5.0 6 10 ⁵ 3.9 3.9 3.0 7 10 ⁵ 3.8 3.7 5.0 8 10 ⁵ 3.9 3.9 7.0 9 10 ⁵ 3.7 3.8 8.0 10 10 ⁵ 3.8 3.7 10.0

3rd step: retort clam clam production for instant doenjang stew

The clams were broken through the sorting process and screened for defective or poor raw materials. After the screening, the clams were put in a dark place with seawater to be thawed and then drained.

Once again, the foreign material inspection was carried out, vacuum-packed the two passed clams, and then loaded on the retort trolley. After sterilization for 17 to 20 minutes at a sterilization temperature of 120.0 ~ 125.0 ℃, the retort clam clam was completed through a cooling process and a pouch drying process.

4th process: Finished product packaging process

The lyophilized vegetable blocks for doenjang stew, liquid sauce and retort clam clams prepared in the above steps 1 to 3 were individually packed and packed together in a cup container, and then finished products were packaged.

The instant doenjang stew prepared by the above process can be easily and simply ingested by simply adding hot water after opening a freeze-dried vegetable block, a liquid sauce and a retort clam clam contained in a cup container.

Table 4 shows the results of the sensory test of instant doenjang stew prepared in the same manner as described above. The sensory test was performed by using the finished instant miso stew as described above, opening a freeze-dried block, a liquid sauce and a retort clam clam in a cup container, and then pouring 150 ml of hot water and comparing it with a doenjang stew prepared by a general household recipe. We surveyed 60 housewives aged 25 to 50 years in Seoul, Seoul, and Gyeonggi Province using the 5-point hedonic test.

As a recipe for general homes, zucchini, potatoes, green onions, and oyster mushrooms were used as dried ingredients to compare with finished instant miso stew prepared in the same way as above. For seasoning, 75g of miso, 2.5g of red pepper powder, 2.8g of minced garlic Soup, 4.5g chopped green onion, 9.0g chungjang, 700.0g of rice water was used to cook stew soup.

Recipe of instant miso soup General Home Recipes Overall taste preference 4.2 3.9 Appearance preference 4.2 4.1 Incense preference 4.2 4.0 Dried texture preference 3.9 3.7 Shellfish Texture Preference 3.9 3.6 Miso soup taste preference 3.9 3.7

As can be seen from the above sensory test results, instant doenjang stew prepared by the composition of the present invention is almost similar to doenjang stew by the recipe of the home in general taste, appearance, aroma, vegetable texture, shell texture and broth taste preference. It was evaluated to be superior. This can be said to be the result of the use of miso soup in the form of concentrated liquid sauce that can restore the unique flavor of vegetables and clams clam and miso that can be instantly restored.

Claims (8)

(a) preparing a lyophilized vegetable block; (b) preparing a liquid sauce of miso base; (c) preparing a retort clam clam; And (d) individually packaging the lyophilized vegetable block, the liquid sauce and the retort clam shellfish to fill a container to package the finished product; Method for producing instant miso soup products that can be distributed at room temperature. The method of claim 1, The quality of the liquid sauce pH 4.5 ~ 5.5, water activity (Aw) 0.655 ~ 0.805, salinity (%) 12.0 ~ 13.5, viscosity (cps) 500 ~ 700 The method for producing instant miso soup. The method of claim 2, The liquid sauce is 55.0 ~ 70.0% by weight, 2.0 ~ 10.0% by weight purified water, 2.0 ~ 10.0% by weight starch syrup, 1.5 ~ 3.0% by weight of mixed seasoning powder, 1.0 ~ 7.0% by weight garlic, 2.0 ~ 9.0% by weight seafood extract, refined salt 0.5-4.0 wt%, Bone Extract 0.5-5.5 wt%, Alcohol 1.0-4.0 wt%, Red Pepper Powder 0.5-4.0 wt%, Dried Beef 0.2-1.5 wt%, Onion 0.2-1.5 wt%, Soy 0.2-5.2 wt% , Shortening 0.1 ~ 3.5% by weight, flavor enhancer 0.3 ~ 0.8% by weight, pyorene ratio (lactic acid bacteria beverage) 0.05% by weight of the production method of instant doenjang stew. The method of claim 1, The lyophilized vegetable block is an instant miso, which is prepared by pre-treating each vegetable for 1 to 7 minutes at a temperature of 95 ° C. in a sorbitol cooked solution of 5.0 to 7.0 wt% glycerol and 1.0 to 3.0 wt% when pretreating the vegetables. Manufacturing method of stew product. The method of claim 4, wherein The freeze-dried vegetable block is based on the final dry weight of 27.9 ~ 32.6 wt% zucchini, 25.0 ~ 25.6 wt% potato, 14.0 ~ 14.7 wt% leek, 7.0 ~ 10.3 wt% Flavored mushrooms, 13.2 ~ 14.0 wt% potato starch, 7.0 ~ 8.8% by weight of starch syrup, characterized in that the production method of instant miso stew. The method of claim 1, The retort clam clam is a method of producing instant miso stew products, characterized in that consisting of 100% clam clam. Instant doenjang stew products, characterized in that consisting of 5.5 ~ 15.5% by weight of lyophilized vegetable block, 70.0 ~ 80.0% by weight of liquid sauce and 9.5 ~ 19.5% by weight of retort clam clam. An instant doenjang stew product which can be distributed at room temperature manufactured by the method according to claim 1.