• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a method for processing a spring roll used as a raw material of magnetic field noodles, and 20 to 40 parts by weight of edible fat and fat is added to 60 to 120 parts by weight of raw spring rolls. It is characterized by adding 0.03 to 0.1 parts by weight of glycerides and 0.005 to 0.03 parts by weight of lecithin, and adding 0.01 to 0.1 parts by weight of antioxidant and roasting for 20 to 60 minutes to 90 to 115 ° C. according to a conventional method. It is to provide a manufacturing method of stir-fried spring rolls.
    公开号:KR20030068001A
    申请号:KR1020020007780
    申请日:2002-02-09
    公开日:2003-08-19
    发明作者:차환수；왕학보
    申请人:한국식품개발연구원；
    IPC主号:
    专利说明:

    A manufacturing method of chinease soybean paste}
    [1] The present invention relates to a method for processing a spring roll used as a raw material of the jajangmyeon, and more particularly, to a method for producing a stir fried spring roll that can be easily used to easily prepare a magnetic field in accordance with their preferences in the general home will be.
    [2] Chunjang is one of the fermented foods based on soybeans developed in China, which belongs to the same type as Korean miso, and is generally used as a jang but also as a raw material of magnetic field.
    [3] In general, when making a magnetic field in Chinese restaurants, the raw raw spring is roasted with cooking oil, tallow, pork or shortening, depending on the quantity, for 30 minutes to 2 hours or more.In general, these establishments fry a lot of the amount to be used per day. Use if necessary.
    [4] Chunjang roasted in the Chinese restaurant as described above takes a portion as needed in a state that is roasted in large quantities, so the strain in the air is inoculated during storage, and oil components, etc. may cause rancidity as time passes. In addition, when the shape is hardened over time to produce a magnetic field using the hardening due to hardening due to the use, it is difficult to maintain a uniform taste and cause hygiene problems.
    [5] In particular, it is difficult to use because it hardens more and more hardly in winter, and most Chinese restaurants have a disadvantage in that the fresh taste of jajang is lowered because cooked large quantities are used at once.
    [6] In addition, if you want to use the magnetic field for one-time meal in the general home, because it is not possible to manufacture a large amount of stir-fried spring rolls, as in Chinese restaurants, if the small amount must be produced, the process of stir-fry of the spring rolls is complicated and generally retort magnetic field The source is buying and eating.
    [7] The retort magnetic field sauce has a problem of simplicity because it is heat sterilized for a long time for the purpose of commercial sterilization of raw materials such as vegetable raw materials and meat, but it has a problem that the taste is significantly lower than that of general Chinese houses.
    [8] As an example, Korean Patent Publication No. 90-9204, developed and published by Nongshim Co., Ltd., relates to a "method for preparing instant container soup," and the present invention relates to corn powder, onion and pork in 50 to 60% by weight. Raw materials, such as salt and lard, stir-fried and dried, and then, 15 to 32% by weight of corn starch coated with a composition of crushed Jjajang base powder 35 to 40% by weight, cooking oil 3 to 11% by weight, other spices 1 To 10% by weight of the seasonings and 1 to 10% by weight of the seasonings are uniformly mixed together to produce a product, which is swelled by the addition of water together with the dry noodles to be eaten.
    [9] As a retort product, it was developed by Cheil Jedang Co., Ltd. and disclosed in Korean Patent Application Publication No. 92-21042. "Meat 4-10 joule%, vegetables 25-45 wt%, Chunjang 5-15 wt%, wheat flour 3-8 Weight%, sugar 0.3-1.5%, shortening 2-6%, seasoning 0.5-1.5%, drinking water 25-45%, seaweed extract 2-8%, and calcium chloride or magnesium chloride 0.05-0.2% by weight By providing a simple heating, instant jjajang composition that can be mixed with noodles and eaten.
    [10] In addition, when looking at the technology developed by Nongshim Co., Ltd. published in the Republic of Korea Patent Publication No. 2000-31886, the processed food prepared by the above method is to prevent the acidity of malic acid produced immediately after processing to A seasoning composition for the addition of spring-containing foods, comprising 40 to 60% by weight of soy powder, 15 to 35% by weight of soy protein hydrolyzate, 10 to 20% by weight of fork extract powder, and 5 to 10% by weight of nucleic acid. Providing.
    [11] However, commercially available retort magnetic field sauces are manufactured in a state in which all ingredients are mixed according to the popular taste, and it is difficult to prepare them according to personal preferences. It is difficult to reproduce the taste that can be felt in Chinese restaurants due to the loss of freshness of vegetables and meat.
    [12] The present invention solves the conventional problems as described above, the user can manufacture a magnetic field sauce according to their preferences, and can be applied to new foods using spring rolls, the taste of the magnetic field to maintain the freshness of vegetables and meat It is to provide the Gospel of Christ that can help to maintain.
    [13] In order to solve the above problems, the present invention provides 20-40 parts by weight of edible oil and fat to 60-120 parts by weight of raw spring rolls, and monoglycerides as edible emulsifiers for 100 parts by weight of raw materials. (monoglyceride) 0.03 to 0.1 parts by weight and lecithin (0.005 to 0.03 parts) are added, and 0.01 to 0.1 parts by weight of antioxidant is added and roasted for 20 to 60 minutes to 90 to 115 ℃ according to a conventional method It can be achieved by providing a manufacturing method of stir-fried chunjang.
    [14] By supplying the stir-fried chunjang prepared by the above method to the general public, the general eater will be able to prepare food for the taste of the eater by cooking immediately by adding additives such as vegetables and meat.
    [15] In the present invention, it is preferable to use tocopherol as an antioxidant, but not only tocopherol, but any vegetable seed oil or other food additive antioxidant containing a large amount of tocopherol may be used.
    [16] Monoglyceride added as an emulsifier is a substance that oil is hydrolyzed during metabolism in the body and absorbed into the body. It has high stability, and it prevents the formation of bubbles during the stir fry process. It is added in order to be less than 0.03 parts by weight can not perform the function of preventing the water divergence from the Gochujang, and can not play a role of preventing the hardening, if added to more than 0.1 parts by weight there is a problem causing bad odor.
    [17] In addition, lecithin is a phosphatidylcholine as a main component, forming complexes with sugars and proteins, and having interfacial functions such as emulsification, dispersion, and moisturizing, and having antioxidant properties. It is added to adjust the amount. If it is added less than 0.005 parts by weight, the action of the emulsifier is weak, and the curing phenomenon due to the entanglement of the spring rolls cannot be solved. If it is added more than 0.03 parts by weight, yellow bubbles due to lecithin are added. Oil is splashed during the manufacture of stir-fried spring rolls, which leads to poor processing, and there is a problem that the entanglement of the spring rolls is not properly formed, resulting in odors. there is a problem.
    [18] Hereinafter, the present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.
    [19] <Examples 1 to 12>
    [20] After adding monoglyceride and lecithin to 1 kg of soybean oil and 3 kg of raw spring rolls, as shown in Table 1 below, while slowly raising the temperature to 97 ° C while mixing, stir-fry until the raw spring rolls and oil are mixed and clump together. Visually judged to the final state and the results are shown together in Table 1 below.
    [21] Emulsifier Additive (g)Judgment result MonoglycerideslecithinFoamingTangle Example 14040++++++ Example 212040+++++++++ Example 328040++++++++ Example 440040+++++++ Example 550040+++++++ Example 616010+++++++ Example 716020++++++++ Example 816032+++++++++ Example 916040++++++++++ Example 1016080++++++++ Example 11160120+++++++ Example 12160200++++++
    [22] In the above table, + is the result of the naked eye, + is very bad, ++ is bad, +++ is normal, ++++ is good, +++++ is very A good case is shown.
    [23] <Examples 13 to 19>
    [24] From the results of Example 9, which is the best range identified by the results of Examples 1 to 12 above, tocopherol was used as a homeostatic agent in the state of adding 160 g of monoglyceride and 40 g of lecithin to 1 kg of soybean oil and 3 kg of raw spring rolls. While adding and mixing as shown in Table 2, while slowly raising the temperature to 97 ℃ while stirring until the raw material and the oil mixed and clump together, measure the pH, acid value, peroxide value over time It is shown together in Table 2 below.
    [25] Tocopherol addition amount (g)ItemElapsed period Early1 week3 weeks5 WeeksWeek 7 Example 1320pH4.854.844.804.754.71 Acid2.872.922.983.013.53 Peroxide value0.510.530.580.630.71 Example 1440pH4.864.864.854.834.80 Acid2.572.582.602.632.70 Peroxide value0.420.440.480.510.59 Example 15120pH4.924.904.884.864.85 Acid2.552.562.582.602.63 Peroxide value0.400.410.430.460.50 Example 16280pH4.934.934.924.904.88 Acid2.532.532.552.572.60 Peroxide value0.390.390.410.440.46 Example 17400pH4.934.924.924.894.87 Acid2.482.492.512.532.58 Peroxide value0.330.340.360.380.39 Example 18560pH4.924.924.914.904.88 Acid2.452.452.472.502.54 Peroxide value0.310.330.350.390.42
    [26] As can be seen from Table 2 above, in the case of Example 13, in which the amount of tocopherol was added was lower than that of Examples 14 to 17 added within the scope of the present invention, the pH was significantly lowered over time. It can be confirmed that the variation in the acid value and peroxide value was confirmed that the content of tocopherol affects rancidity phenomenon, Example 18 added in excess compared to the scope of the present invention was confirmed that there is no difference It became.
    [27] Acid value measurement method
    [28] Sample mg (about 2 g of oil), which is required to neutralize the free fatty acids in 1 g of oil or fat, is taken in a 250 ml idle flask and dissolved in 150 ml of 95% EtOH / ethyl ether mixture. After mixing and mixing, it was calculated by the following equation 1 as the number of mg consumed by titration with 0.1 N -KOH.
    [29]
    [30] S: KOH consumption (ml), N: KOH concentration, F: KOH correction factor
    [31] Peroxide Value Measurement Method
    [32] 5 g of the oil was placed in a 250 ml Erlenmeyer flask, and 34 ml of Acetic acid-Chloroform (3: 2) was added thereto to dissolve. After 1 ml of the KI solution was added thereto, the mixture was shaken vigorously for 1 minute. After adding 75 ml of distilled water to the cow for 5 minutes, 1 ml each of the medicinal pills were titrated with 0.01 N -Na 2 S 2 O 3, and calculated as the number of mg consumed by Equation 2 below.
    [33]
    [34] a: proper amount of 0.01N-Na 2 S 2 O 3 , b: proper amount of blank sample, f: correction factor
    [35] pH measurement method
    [36] The ratio of stir-fries and purified water was mixed at a volume ratio of 1: 1, and then measured using a pH meter (Mettler-Toledo AG, Switzerland).
    [37] Thus, when using the fried Chunjang in a Chinese restaurant, the stir-cooking process that takes a long time is skipped, and it is possible to use the roasted raw materials constantly so that standardization of taste can be achieved. It can be said that the environment of the worker is improved because the kitchen does not emit hot heat. In addition, in order to solve the hygiene problems such as rancidity caused by the multiple use of animal fats and oils, antioxidants and emulsifiers were added to solve these problems. In addition, the commercialization of semi-cooked magnetic field sauce has the advantage that you can easily eat hygienic and fresh taste of magnetic field at home.
    权利要求:
    Claims (2)
    [1" claim-type="Currently amended] In the preparation of stir-fried spring rolls, 20-40 parts by weight of raw fat is added to 60-120 parts by weight, and 0.03-0.1 parts by weight of monoglyceride and lecithin as edible emulsifiers for 100 parts by weight of raw spring rolls and edible oil. ) 0.005 to 0.03 parts by weight of the antioxidant, 0.01 to 0.1 parts by weight of the antioxidant is prepared according to a conventional method for roasting for 20 to 60 minutes to 90 to 115 ℃ according to the conventional method.
    [2" claim-type="Currently amended] The method of claim 1, wherein the antioxidant is tocopherol (tocopherol).
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    同族专利:
    公开号 | 公开日
    KR100476072B1|2005-03-10|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    2002-02-09|Application filed by 한국식품개발연구원
    2002-02-09|Priority to KR10-2002-0007780A
    2003-08-19|Publication of KR20030068001A
    2005-03-10|Application granted
    2005-03-10|Publication of KR100476072B1
    优先权:
    申请号 | 申请日 | 专利标题
    KR10-2002-0007780A|KR100476072B1|2002-02-09|2002-02-09|A manufacturing method of chinease soybean paste|
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