KR102353805B1 - Abalone noodle and process for preparing the same - Google Patents

Abstract

The present invention relates to abalone noodles and a method for manufacturing the same, and more particularly, by separating the shell and intestines of abalone from the body, processing the body efficiently, and utilizing the by-product intestines as a source to satisfy nutritional components and palatability It relates to a noodle using abalone and a method for manufacturing the same. According to the noodle using abalone according to the present invention and its manufacturing method, the abalone, which is the main raw material, is properly treated and the by-product intestine, which is the intestine, is used as a source to maximize the nutritional components and increase the palatability, so that it can be easily consumed regardless of age. can be raised In addition, since the product can be maintained for a long period of time even after manufacturing and production, it is possible to improve the quality of the product and maximize the storability of the product according to the expiration date.

Description

Abalone noodle and its manufacturing method {Abalone noodle and process for preparing the same}

The present invention relates to abalone noodles and a method for manufacturing the same, and more particularly, by separating the shell and intestines of abalone from the body, processing the body efficiently, and utilizing the by-product intestines as a source to satisfy nutritional components and palatability It relates to a noodle using abalone and a method for manufacturing the same.

Abalone is one of the main aquatic products that have been eaten for a long time, and it is a functional aquatic product that has been highly prized in Korea, China, and Japan since long ago. Abalone is a large group of molluscs belonging to the family Gastropoda, Archaeogastropoda, and Haliotidae.

Abalone is particularly rich in protein and vitamins, and has been treated as a high-quality aquatic product since ancient times.

In addition, abalone contains a large amount of taurine. This taurine dissolves gallstones and strengthens the detoxification function of the liver, and is effective in lowering cholesterol, improving heart function, and recovering eyesight. The sleeping person can obtain vitality after illness, fatigue recovery, antioxidant activity, nitrite scavenging ability, blood pressure lowering and antithrombotic effect.

However, abalone is not only an expensive aquatic product, but also has a problem that it is difficult to store for a long time because the freshness of abalone must be maintained until ingested, so it is difficult for ordinary people to easily obtain abalone at a low price. Abalone does not go away easily even when boiled or heated, so there is a problem that consumers who do not like fishy food may feel repulsion when eating abalone.

On the other hand, jajangmyeon has a high nutritional value because it can contain various ingredients, can be cooked in a relatively short time, and is inexpensive, so it is a representative noodle that many people enjoy for a long time.

In general, Jajang sauce for Jajangmyeon is prepared by heating a pot, adding a small amount of cooking oil, and frying minced pork and chopped vegetables such as green onion, ginger, onion and/or pumpkin together, and then adding Chunjang.

Garlic or seafood may be further added according to preference along with the minced pork and vegetables, and garlic or seafood may be minced together with vegetables. The jjajang seasoning can be stir-fried with water or alcohol together so that the noodles and seasoning can be mixed well, and the chunjang is well mixed with water or alcohol so that the chunjang is well mixed with the minced meat and vegetables. can be added. In general, Jajang seasoning can be cooked so that the amount of Jajang seasoning is about 15 to 3 times based on the volume compared to the roasted minced meat and vegetables. In addition, in order to control the thinness of the jjajang seasoning, starch powder or a mixture of starch well mixed with water may be added.

Cucumber, egg jidanchae, boiled shrimp or stir-fried bamboo shoots, etc. may be appropriately added to the jajangmyeon as a garnish according to taste.

Types of jjajangmyeon include ganjajang made by frying chunjang without water and starch in oil, samseon jjajang made with seafood, samseon jjajang made by cooking samseon jjajang as if making ganjjajang, and seasoning made by grinding pork without cutting it. There are Uni Jjajang and Yuseul Jjajang, which is made by slicing the ingredients into thin slices, but as mentioned above, the types are limited to a few. There are few and limited features that stimulate the taste buds, so there is a limit to arouse a new taste.

In particular, as described above, research on the existing Jjajangmyeon has been mainly focused on research on Jjajangmyeon, and only the raw materials and recipes for Jjajangmyeon have been studied. There was hardly any research on the dough for making it.

Therefore, there is a demand for the development of food that can satisfy nutrition and palatability by utilizing materials containing various nutrients.

Korea Publication No. 10-2016-0041067 (April 18, 2016) Korea Publication No. 10-2018-0033615 (April 04, 2018) Korea Registration No. 10-1844790 (March 28, 2018)

As a result of intensive research to develop a product that combines functionality with excellent taste and nutrition by using abalone, the present inventors have made abalone as the main material and separate the skin from the body and process it separately as described below. It has been confirmed that this nutrient is rich and can meet the needs of various consumers, and thus the present invention has been completed.

Accordingly, it is an object of the present invention to provide abalone noodles and a method of manufacturing the same, which are rich in nutrition and can meet the needs of various consumers by using abalone as the main material and separating the skin and intestines from the body and processing them separately do it with

The above object of the present invention is

a) preparing and mixing ingredients used for noodles of jajangmyeon;

b) kneading the abalone powder, starch and flour by adding purified water;

c) aging the obtained dough at a temperature of 5 to 10° C. for 5 to 8 hours after mincing;

d) kneading the aged dough to obtain noodles;

e) boiling the noodles;

f) separately, preparing a Jjajang sauce; and

g) adding jajang sauce to boiled noodles to prepare jajang;

The Jajang seasoning sauce is prepared by mixing 15-25 wt% of pre-processed chunjang, 30-50 wt% of seasoning ingredients, and 30-50 wt% of vegetable sauce, adding oil, and frying at 150-180 ° C. for 5-15 minutes,

The seasoning ingredients include 10-40 parts by weight of abalone square slice, 5-20 parts by weight of meat, 5-15 parts by weight of abalone powder, 10-20 parts by weight of perilla powder, 7-12 parts by weight of minced garlic, 2-5 parts by weight of cooking oil , starch syrup 5-7 parts by weight, abalone by-product sauce 1-5 parts by weight, salt 0.2-1.5 parts by weight, soy sauce 0.2-1.5 parts by weight, purified water 5-15 parts by weight, chopped green onion 3-7 parts by weight, starch acetate 3- 5 parts by weight and 2 to 4 parts by weight of sugar,

The vegetable sauce may be achieved by abalone jajangmyeon and a method for producing the same, characterized in that at least one selected from the group consisting of potatoes, cabbage, onions, green onions, mushrooms, bamboo shoots and carrots.

This purpose, in another aspect,

kneading by adding purified water to abalone powder, starch and flour;

Rolling step of rolling so that the moisture is uniformly distributed in the dough;

A steaming step of adding more purified water to the rolled dough, and steaming at 150~200℃ for 7~15 minutes;

a face plate forming step of forming the steamed dough into a face plate;

A rolling step of rolling the molded face plate to a thickness of 0.5 to 2 mm;

Aging step of aging the rolled noodles at a temperature of 5 to 20 ℃ and a humidity of 50 to 90%;

A cutting step of cutting out the aged noodles with noodles;

A wave step of forming the cut out noodles into a wave surface;

Drying the formed wave surface at a temperature of 25 to 35° C. and a humidity of 60 to 80% for 30 to 60 minutes to obtain a dried abalone surface; and

Including; packaging the dried abalone noodles, dried seasoning soup, and dried vegetable soup;

The abalone noodles may be achieved by a method of producing abalone noodles for instant cooking, characterized in that the abalone noodles are jjajangmyeon or ramen noodles.

According to the noodle using abalone according to the present invention and its manufacturing method, the abalone, which is the main raw material, is properly treated and the by-product intestine, which is the intestine, is used as a source to maximize the nutritional components and increase the palatability, so that it can be easily consumed regardless of age. can be raised In addition, since the product can be maintained for a long period of time even after manufacturing and production, it is possible to improve the quality of the product and maximize the storability of the product according to the expiration date.

1 is a manufacturing process diagram of abalone jjajangmyeon according to the present invention.
2 is a manufacturing process diagram of abalone noodles for instant cooking according to the present invention.
3 is a manufacturing process diagram of the seasoning sauce for abalone according to the present invention.
Figure 4 is a manufacturing process diagram of the abalone square slices according to the present invention.
5 is a manufacturing process diagram of the abalone by-product source according to the present invention.

The present invention, in one aspect,

a) preparing and mixing ingredients used for noodles of jajangmyeon;

b) kneading the abalone powder, starch and flour by adding purified water;

c) aging the obtained dough at a temperature of 5 to 10° C. for 5 to 8 hours after mincing;

d) kneading the aged dough to obtain noodles;

e) boiling the noodles;

f) separately, preparing a Jjajang sauce; and

g) adding jajang sauce to boiled noodles to prepare jajang;

The Jajang seasoning sauce is prepared by mixing 15-25 wt% of pre-processed chunjang, 30-50 wt% of seasoning ingredients, and 30-50 wt% of vegetable sauce, adding oil, and frying at 150-180 ° C. for 5-15 minutes,

The seasoning ingredients include 10-40 parts by weight of abalone square slice, 5-20 parts by weight of meat, 5-15 parts by weight of abalone powder, 10-20 parts by weight of perilla powder, 7-12 parts by weight of minced garlic, 2-5 parts by weight of cooking oil , starch syrup 5-7 parts by weight, abalone by-product sauce 1-5 parts by weight, salt 0.2-1.5 parts by weight, soy sauce 0.2-1.5 parts by weight, purified water 5-15 parts by weight, chopped green onion 3-7 parts by weight, starch acetate 3- 5 parts by weight and 2 to 4 parts by weight of sugar,

The vegetable sauce provides a method for producing abalone jjajangmyeon, characterized in that at least one selected from the group consisting of potatoes, cabbage, onions, green onions, mushrooms, bamboo shoots and carrots.

In a further aspect, the present invention provides

kneading by adding purified water to abalone powder, starch and flour;

Rolling step of rolling so that the moisture is uniformly distributed in the dough;

A steaming step of adding more purified water to the rolled dough, and steaming at 150~200℃ for 7~15 minutes;

a face plate forming step of forming the steamed dough into a face plate;

A rolling step of rolling the molded face plate to a thickness of 0.5 to 2 mm;

Aging step of aging the rolled noodles at a temperature of 5 to 20 ℃ and a humidity of 50 to 90%;

A cutting step of cutting out the aged noodles with noodles;

A wave step of forming the cut out noodles into a wave surface;

Drying the formed wave surface at a temperature of 25 to 35° C. and a humidity of 60 to 80% for 30 to 60 minutes to obtain a dried abalone surface; and

Including; packaging the dried abalone noodles, dried seasoning soup, and dried vegetable soup;

The abalone noodles provide a method for producing abalone noodles for instant cooking, characterized in that the abalone noodles are jjajangmyeon or ramen noodles.

Hereinafter, preferred embodiments of the abalone jjajangmyeon and the method for manufacturing the same according to the present invention will be described in detail with reference to the accompanying drawings.

The terms or words used in the present specification and claims are not to be construed as limited in their ordinary or dictionary meanings, and on the principle that the inventor can appropriately define the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention. Therefore, since the embodiments described herein and the configurations shown in the drawings are only the most preferred embodiment of the present invention, it is understood that there may be various equivalents and modifications that can be substituted for them at the time of the present application. shall.

1 is a manufacturing process diagram of abalone jjajangmyeon according to the present invention, FIG. 2 is a manufacturing process diagram of abalone noodles for instant cooking according to the present invention, FIG. 3 is a manufacturing process diagram of abalone noodles seasoning sauce according to the present invention, FIG. A manufacturing process diagram of an abalone square slice according to the present invention, Figure 5 is a manufacturing process diagram of an abalone by-product source according to the present invention.

As shown in FIG. 1 , the method for producing abalone jjajangmyeon according to the present invention largely includes a material mixing step, a kneading step, a ripening step, a noodle production step, a noodle boiling step, a seasoning sauce production step, and a seasoning sauce addition step. . Hereinafter, each individual step will be described in detail.

a) material mixing step

First, prepare ingredients including flour, abalone powder, and starch used for noodles of jajangmyeon, and mix them sufficiently in a mixer.

Considering the nutrition, elasticity, and texture of jajangmyeon, it is recommended to mix 5 to 50 parts by weight of abalone powder and 5 to 30 parts by weight of starch based on 100 parts by weight of wheat flour. In addition, the mixing ratio of the above ingredients can provide a balanced nutrient to consumers by making an appropriate balance between protein and carbohydrate.

The abalone powder may be preferably used as a powder after separating the intestines from the abalone and drying the body part.

Of course, as a cotton ingredient, barley, millet, soybean, buckwheat, millet, sunflower seed, walnut, pine nut, ginkgo, pumpkin seed, chestnut, almond, coconut, oatmeal, cranberry, and other grains are properly blended to produce vegetable carbohydrates or protein sources. nutrients can be further doubled.

The starch is preferably essentially included, and starch acetate, modified starch, or gelatinized starch may be used without limitation.

In addition, as minor ingredients that can be added during noodle production, ingredients commonly used in ramen manufacturing, such as salt, polymeric phosphate, thickening agent, emulsifier, noodle-added alkalizer, egg yolk, vitamin B2, and seasoning, may be selectively included and used.

b) kneading step

Add an appropriate amount of purified water to the mixed abalone powder, starch and flour and knead using a kneader. In addition, the kneader is generally used in the art and is not limited by its type.

c) ripening stage

Then, the dough is aged at a temperature of 5 to 10° C. for 5 to 8 hours to maintain its soft viscosity.

d) step of making noodles

Knead the aged dough or use an extruder to obtain noodles (noodles) of appropriate thickness.

e) Step of boiling noodles

Next, put the noodles in purified water, boil them moderately, boil the noodles, and remove the water.

It goes without saying that the raw noodles prepared in this way can be used not only for jajangmyeon, but also noodles, noodles, kalguksu, and jjamppong.

f) step of preparing the seasoning sauce

Separately, prepare the jajang sauce.

As shown in FIG. 3, the Jjajang seasoning sauce is prepared by mixing 15 to 25 wt% of pre-treated chunjang, 30 to 50 wt% of seasoning ingredients, and 30 to 50 wt% of vegetable sauce, put oil, and stir-fry at 150 to 180 ° C. for 5 to 15 minutes. It may be desirable to manufacture

On the other hand, the jjajang seasoning sauce can also be provided in a packaged form. After cooling the roasted seasoning sauce, it is dried or freeze-dried to pack it to a certain weight, or it is packaged in a liquid form by omitting the drying process as a soup for instant cooking jjajangmyeon. can also be used It may be particularly desirable in terms of distribution of the seasoning sauce to be powdered by freezing, vacuum and freeze-drying.

The chunjang can be obtained pre-treated chunjang by adding 5 to 20wt% of edible oil or rapeseed oil to 80 to 95wt% of chunjang and frying at 150 to 180℃ for 20 to 40 minutes.

The seasoning ingredients include 10-40 parts by weight of abalone square slice, 5-20 parts by weight of meat, 5-15 parts by weight of abalone powder, 10-20 parts by weight of perilla powder, 7-12 parts by weight of minced garlic, 2-5 parts by weight of cooking oil , starch syrup 5-7 parts by weight, abalone by-product sauce 1-5 parts by weight, salt 0.2-1.5 parts by weight, soy sauce 0.2-1.5 parts by weight, purified water 5-15 parts by weight, chopped green onion 3-7 parts by weight, starch acetate 3- It may be preferable to include 5 parts by weight and 2 to 4 parts by weight of sugar.

It may be more preferable to use the seasoning material by frying it thickly in a frying pan for 2 to 10 minutes.

The seasoning material may further include seafood, and sea cucumber, clam, octopus, abalone, fish cake, seaweed, kelp, shrimp and sea urchin may be used as main ingredients.

As the seasoning material, additional seasonings may be used in trace amounts, and the seasonings include sugar, fruit juice, lemongrass, chili, pectin, phosphoric acid; Potassium sorbate, xylose, L-sodium glutamate, perilla oil, soybean oil, seaweed powder, seaweed, mayonnaise, ketchup, teriyaki sauce, hot sauce, cheese, natural gardenia juice, vinegar, ginger juice, salt, honey, fructose, oligosaccharide, pepper powder , potassium sorbate, D-xylose, green pepper, pectinase, cellulase, glucose, chicory fiber, citric acid, vitamin C, lactose, natural or synthetic sweeteners can be used as main ingredients.

The vegetable sauce may be preferably at least one selected from the group consisting of potatoes, cabbage, onions, green onions, mushrooms, bamboo shoots and carrots.

The meat may include pork, beef, chicken, duck meat, turkey, goose or by-products thereof.

The square slices of abalone, as shown in FIG. 4, may be prepared by trimming and washing steps, blanching steps, quenching steps, mincing steps, mixing sauces, aging steps and drying steps. Hereinafter, these steps will be described in detail.

a1) Care and cleaning steps

First, as a pre-treatment step in which the by-products including the skin and intestines are trimmed and removed from the abalone, and then washed, the body and the by-products are separated and washed, and each is subsequently treated.

a2) blanching step

Put the trimmed abalone in boiling water and blanch for 1-3 minutes so that the meat does not become soft.

a3) quenching step

Immerse the blanched abalone in cold water to cool it or rapidly cool it at -4℃ ~ -20℃ for 1~2 minutes to prevent the meat from becoming soft.

a4) mincing step

Take out the quenched abalone and slice it at room temperature to a certain size. The size may preferably be a square having a size of 0.5 to 2 cm on each side.

a4) source mixing step

Apply the abalone slice evenly to the abalone by-product sauce described below. Alternatively, you may use the seasoning sauce for jajang as described above.

In addition, the seasoning sauce used in this step is 20-40 parts by weight of hot red pepper powder, 10-20 parts by weight of perilla powder, 7-12 parts by weight of minced garlic, 5-12 parts by weight of minced onion, 5-12 parts by weight of starch syrup, It may be preferable to include 0.5-2 parts by weight of soy sauce, 5-15 parts by weight of purified water, 3-7 parts by weight of chopped green onion, 3-15 parts by weight of starch acetate, and 2-4 parts by weight of sugar.

The seasoning sauce may additionally use a small amount of seasoning, and examples of the seasoning are as described above.

a5) ripening stage

Then, the abalone slice may be aged at a temperature of 5 to 10° C. for 5 to 8 hours to allow the sauce solution to easily penetrate into the tissue of the abalone slice.

a6) drying step

Then, during drying, hot air at 50 to 65° C. is applied to the abalone slice and dried for 10 to 60 minutes to remove moisture, thereby improving product quality characteristics and reducing off-flavor.

Alternatively, put the abalone slices coated with the sauce in a tumbler and drive for 1 to 2 minutes or use a dryer to dry the abalone slices for about 10 minutes at 100 to 200°C to obtain square slices of abalone.

The square slices of abalone prepared in this way can provide foods with a balance of palatability and nutrition, including abundant nutrients necessary for health with a unique chewiness.

According to the square slice using abalone according to the present invention and its manufacturing method, the abalone, which is the main raw material, is properly processed and the by-product intestine, etc., is used as a source, thereby maximizing the nutritional content and increasing the palatability, so that it can be easily consumed regardless of age. It can increase palatability. In addition, since the product can be maintained for a long period of time even after manufacturing and production, it is possible to improve the quality of the product and maximize the storability of the product according to the expiration date.

The abalone by-product source, as shown in Figure 5,

b1) salting the by-products, including intestines, etc. separated from abalone in a salting solution for 10 to 60 minutes;

b2) taking out the salted by-products and putting them in a frying pan for Chinese cuisine with red pepper oil, then heating them directly with high heat for 30 seconds to 3 minutes while stirring intermittently;

b3) degassing the direct-fired by-products;

b4) pulverizing the degassed by-product to 200 mesh or less;

b5) 10-20 parts by weight of green onion extract and 40-60 parts by weight of herb extract, 10-20 parts by weight of Cheongyang pepper, 5-10 parts by weight of red pepper, 5-10 parts by weight of green onion and 2 parts by weight of brewed soy sauce in 10 parts by weight of the powder obtained obtaining a mixed solution in addition to the source solution containing 5 parts by weight; and

b6) aging the mixture at 0 to 10° C. for 10 minutes to 12 hours to obtain an abalone by-product source solution; preferably prepared by.

It may be preferable that the salting solution used in step b1) consists of 0.5 to 3% by weight of salt and the remaining amount of purified water.

In the b2) direct fire treatment, it is preferable to use the amount of red pepper oil in a ratio of 10 to 30% with respect to 70 to 90% by weight of the abalone by-product.

In the b3) degassing process, in order to prevent rancidity of the direct-fired by-product, it is degassed and cooled.

Degassing is vacuum degassed at a pressure of 500-700mmHg and a temperature of 60-95℃ for 30 minutes to 2 hours. When the pressure is reduced, the internal air is discharged and a vacuum is created. At this time, volatile odor components derived from fat are also actively discharged, so that the odor can be quickly removed.

b4) Then, after the degassed by-product is powdered to a particle size of 50 to 200 mesh, a sauce solution is added in step b5) to obtain a source solution of the abalone by-product.

As the herbal extract used herein, any herbal extract used for food can be used according to preference without limitation, and an edible plant extract or vegetable oil or plant seed oil may be used.

In addition, the sauce solution may further contain an appropriate amount of liquid fructose, starch syrup or pepper according to taste.

Alternatively, the abalone by-product source liquid is preferably used by fermenting components such as intestines of abalone, and it may be more preferable to measure it in an appropriate amount of salt in a container such as a jar and ferment it for a long period of 3 months to 3 years. This abalone by-product sauce can provide a deep umami taste for snack products.

g) step of adding seasoning sauce

Jjajang for on-site tasting is prepared by adding an appropriate amount of roasted Jajang sauce to the boiled noodles in a thick state as described above.

In a further aspect, the present invention provides a method for preparing abalone noodles for instant cooking as shown in FIG. 2 . The method largely includes a kneading step, a rolling step, a steaming step, a face plate forming step, a rolling step, an aging step, a cutting step, a waving step, a drying step and a packaging step. Hereinafter, these individual steps will be described in detail.

c1) kneading step

As in step a) above, purified water is added to the abalone powder, starch and flour and kneaded.

c2) rolling step

The rolling step is a process of rolling the dough, and rolling with a rolling machine so that moisture is uniformly distributed in the dough of the first process.

Rolling with a rolling machine so that the moisture is uniformly distributed in the dough makes the flour, abalone powder, starch, and water of the dough an even moisture balance, thereby preventing agglomeration in the steaming process to be described later to achieve optimal steaming it is for

c3) steaming step

Add more purified water to the rolled dough, and steam at 150~200℃ for 7~15 minutes. It is preferable to add more purified water to the rolled dough so that the moisture becomes 30 to 40%, and to steam it in a steamer at 150 to 200° C. for 7 to 15 minutes.

c4) face plate forming step

In a process of forming the steamed dough into a face plate, the steamed dough is molded into a face plate with a thickness of 2 mm with a face plate forming machine, and the steamed dough is made into a face shape, making it easy to make into a ramen-like thickness in the subsequent rolling process. in order to do it

The face plate forming machine is generally used in the art and is not limited by its type.

c5) rolling step

The molded face plate is rolled to a thickness of 0.5 to 2 mm by a rolling mill, and the rolling mill is generally used in the art and is not limited by its type.

c6) ripening stage

The rolled noodles are aged in a maturation chamber at 5~20℃ and humidity of 50~90%, so that the noodles become soft and viscous to cut into wavy noodles so that the tissue of the noodles is not destroyed.

c7) truncation step

The cutting step is a process of cutting out the aged noodles by using a cutting machine, and the cutting machine is generally used in the art and is not limited by its type.

c8) wave step

Then, the cut out face tongs are formed into a wave face by using the speed difference of the multi-stage conveyor.

c9) drying step

The formed wave surface is dried by drying it in a dryer at 25~35℃ and 60~80% humidity for 30~60 minutes.

c10) packaging step;

The dried abalone noodles, seasoned soup, and dried vegetable soup are packaged on a line according to a certain standard.

The abalone noodles prepared in this way can be packaged in the form of ramen by packaging with the Jajang sauce as described above, or as Jajangmyeon with the seasoning soup for ramen.

Seasoning soup for ramen is 20-40 parts by weight of spicy red pepper powder, 10-20 parts by weight of perilla powder, 7-12 parts by weight of minced garlic, 5-12 parts by weight of minced onion, 5-12 parts by weight of starch syrup, along with a separate vegetable soup. , 0.5 to 2 parts by weight of soy sauce, 5 to 15 parts by weight of purified water, 3 to 7 parts by weight of chopped green onion, 3 to 15 parts by weight of starch acetate, and 2 to 4 parts by weight of sugar may be preferably included.

< Example >

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it is obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

Preparation Example 1: Preparation of noodles for jajangmyeon

It was prepared using 50 parts by weight of abalone powder, 20 parts by weight of starch, and 100 parts by weight of wheat flour. 50 parts by weight of purified water was added to 150 parts by weight of the mixed abalone powder, starch and wheat flour, and kneaded using a kneader, and then the dough was aged at a temperature of 5° C. for 5 hours. Noodles were prepared from the aged dough using an extruder. The noodles obtained in this way can be used as noodles for noodles, kalguksu, and jjamppong by drying or semi-drying as well as jajangmyeon.

Preparation Example 2: Preparation of abalone by-product sauce

Soak 10 kg of abalone offal in 0.7% brine for 30 minutes, then remove and add red pepper oil in a ratio of 80 parts by weight of offal to 20 parts by weight of red pepper oil. Direct fire treatment at ℃. Then, the abalone by-product obtained after degassing is made into a powder of 100 mesh, 10 parts by weight of abalone powder, 10 parts by weight of green onion extract, 50 parts by weight of cooking oil, 15 parts by weight of cheongyang pepper, 7.5 parts by weight of red pepper, 5 parts by weight of green onion and brewed soy sauce A mixed solution was prepared by mixing 2.5 parts by weight. The mixture was aged at 4° C. for 10 minutes to 12 hours to obtain an abalone by-product sauce solution.

Preparation Example 3: Preparation of abalone square slices (1)

From 10 kg of purchased abalone, trim and remove by-products including skin and intestines, wash, put the trimmed abalone body in boiling water, blanch for 3 minutes so that the meat does not become soft, and then blanch it at -10℃ for 2 minutes. quenched while Then, the quenched abalone body is sliced into squares of 0.5 to 0.7 cm, and then the abalone slice is dipped in the abalone by-product sauce solution of Preparation Example 2 and spread evenly, and then the abalone slice is aged at a temperature of 5° C. for 5 hours, and dried. At 50°C, hot air was applied to the abalone slice for 10 minutes to semi-dry the abalone slice.

Preparation Example 4: Preparation of abalone square slices (2)

A square slice of abalone was prepared in the same manner as in Preparation Example 3, except that the seasoning sauce shown in Table 1 was used.

Preparation 4a Preparation 4b Preparation 4c Preparation 4d spicy chilli powder 300g 200g 400g 350g perilla powder 200g 100g 150g 150g chopped garlic 70g 70g 100g 120g chopped onion 50g 95g 120g 50g corn syrup 70g 120g 65g 50g soy sauce 20g 5g 10g 15g Purified water 150g 150g 55g 50g chopped green onion 70g 70g 30g 45g starch acetate 50g 150g 30g 150g Sugar 20g 40g 40g 20g

Preparation Example 5: Preparation of abalone seasoning sauce

The Jjajang seasoning sauce contains 20% by weight of chunjang roasted in cooking oil, 40% by weight of the seasoning material (unit: g) shown in Table 2 below, potatoes, cabbage, onions, green onions, and mushrooms in the same weight ratio. It was prepared by mixing the sauce, adding cooking oil, and frying at 180° C. for 8 minutes.

Preparation 5a Preparation 5b Preparation 5c Preparation 5d abalone square slices
(Preparation Example 4b) 100 230 100 400 Pork 200 100 70 50 Abalone Powder 150 200 100 50 perilla powder 170 100 200 160 chopped garlic 70 80 120 70 cooking oil 20 50 50 50 corn syrup 70 60 50 50 Abalone by-product sauce 50 50 10 10 sea salt 15 2 15 5 soy sauce 5 2 15 5 minced wave 30 26 70 30 starch acetate 50 30 30 30 Sugar 20 20 20 40 Purified water 50 50 150 50

Example 1: Preparation of Jjajangmyeon

Jjajang for on-site tasting was prepared by placing an appropriate amount of the jajangmyeon seasoning sauce of Preparation Example 5b on the noodles boiled in Preparation Example 1.

Example 2: Preparation of jjajangmyeon for distribution

After kneading the noodles according to Preparation Example 1, a series of rolling processes, steaming processes, face plate forming processes, rolling processes, aging processes, cutting processes, waving processes, and drying processes are followed, and then the dried abalone noodles are sealed. The jajangmyeon seasoning sauce of 5b was packed and the instant cooking jajangmyeon was packaged.

test example 1: Sensory evaluation

After cooking the Jjajangmyeon product and the comparative product (product of Company O) according to Examples 1 and 2 of the present invention, 40 experienced evaluation groups were sampled, and then a survey was conducted to determine the texture, flavor, umami, and After scoring the overall degree of preference using the 5-point comparison method, the averages were shown in Table 3.

Example 1 Example 2 comparative example texture 4.65±1.20 4.45±0.35 3.21±1.33 zest 4.54±0.31 4.32±1.22 3.20±1.25 umami 4.26±0.37 4.35±0.54 3.26±0.35 overall sign 4.33±0.25 4.32±0.61 3.25±0.63

As a result, the products of Examples 1 and 2 were very excellent in texture, umami, and overall acceptability, and the products of Examples generally showed significantly superior results compared to those of Comparative Examples.

From the results of Table 3, it was confirmed that the products of Examples of the present invention were overall superior to those of the conventional Jjajangmyeon, regardless of age.

As described above, according to the present invention, various development directions for Jajangmyeon using abalone have been suggested, and this provides an opportunity to additionally generate interest and roles from people involved in the manufacturing industry, research that can lead to job creation and well-being food culture considered business. Since social and cultural health-related issues continue to emerge now and in the future in the mass media, etc., many foods such as the present invention have been developed, suggesting a direction to solve various social problems.

Although the preferred embodiment of the present invention has been described above, those skilled in the art will understand that various modifications and changes can be made to the present invention within the scope without departing from the spirit and scope of the present invention as set forth in the claims below. will be able

Claims (4)

delete delete delete kneading by adding purified water to abalone powder, starch and flour;
Rolling step of rolling so that the moisture is uniformly distributed in the dough;
A steaming step of adding more purified water to the rolled dough, and steaming at 150~200℃ for 7~15 minutes;
a face plate forming step of forming the steamed dough into a face plate;
A rolling step of rolling the molded face plate to a thickness of 0.5 to 2 mm;
Aging step of aging the rolled noodles at a temperature of 5 to 20 ℃ and a humidity of 50 to 90%;
A cutting step of cutting out the aged noodles with noodles;
A wave step of forming the cut out noodles into a wave surface;
Drying the formed wave surface at a temperature of 25 to 35° C. and a humidity of 60 to 80% for 30 to 60 minutes to obtain a dried abalone surface; and
Including; packaging the prepared abalone noodles with the dried jajang sauce in the form of jajangmyeon;
The Jjajang sauce is prepared by mixing 15 to 25 wt% of pre-processed chunjang, 30 to 50 wt% of seasoning ingredients, and 30 to 50 wt% of vegetable sauce, adding oil, frying at 150 to 180 ° C. for 5 to 15 minutes, and then cooling the roasted seasoning sauce. It is then dried or freeze-dried and packaged to a certain weight, or it is manufactured by omitting the drying process and packaging in a liquid form,
The seasoning material includes 10-40 parts by weight of abalone square slice, 5-20 parts by weight of meat, 5-15 parts by weight of abalone powder, 10-20 parts by weight of perilla powder, 7-12 parts by weight of minced garlic, 2-5 parts by weight of cooking oil , starch syrup 5-7 parts by weight, abalone by-product sauce 1-5 parts by weight, salt 0.2-1.5 parts by weight, soy sauce 0.2-1.5 parts by weight, purified water 5-15 parts by weight, chopped green onion 3-7 parts by weight, starch acetate 3- 5 parts by weight and 2 to 4 parts by weight of sugar,
The vegetable sauce is at least one selected from the group consisting of potatoes, cabbage, onions, green onions, mushrooms, bamboo shoots and carrots,
The step of cleaning and washing the abalone square slice after separating the intestines from the abalone shell; Blanching the trimmed abalone; Rapid cooling of the poached abalone; slicing the quenched abalone into a certain size at room temperature; mixing the abalone slices with the abalone by-product sauce; Aging the mixed abalone slices; and drying the aged abalone slice;
The abalone by-product source is brine for 10 to 60 minutes in a salting solution, the by-product including the intestines removed from the abalone; Picking up the salted by-products and putting them in a frying pan for Chinese cuisine with chili oil, then heating them directly with high heat for 30 seconds to 3 minutes while stirring intermittently; degassing the direct-fired by-products; and pulverizing the degassed by-products to 200 mesh or less; To 10 parts by weight of the obtained powder, 10-20 parts by weight of green onion extract and 40-60 parts by weight of herb extract, 10-20 parts by weight of Cheongyang pepper, 5-10 parts by weight of red pepper, 5-10 parts by weight of green onion, and 2-5 parts by weight of brewed soy sauce adding parts to obtain a mixed solution; and aging the mixture at 0 to 10° C. for 10 minutes to 12 hours to obtain an abalone by-product sauce solution.

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