KR102787320B1 - Seaweed soup including scorched rice and preparation method thereof - Google Patents

Abstract

The present invention relates to nurungji seaweed soup and a method for producing the same.
The method for manufacturing the nurungji seaweed soup of the present invention comprises the steps of: a first step of fermenting dried seaweed with a Bacillus subtilus culture solution, then removing only the fermented seaweed and freeze-drying it to manufacture a fermented seaweed product; a second step of adding malt extract and purified water to cooked rice and saccharifying it to manufacture a saccharified product; and a second step of adding licorice powder to the saccharified product and mixing it with lactobacillus. Lactobacillus sp (Spi) It is characterized by including a second step of producing nurungji containing the fermented seaweed liquid by boiling the fermented licorice liquid and sugar fermented in a culture solution and then removing only the rice grains to produce sikhye, a dough containing white rice, salt, the remaining seaweed liquid from the first step, and kelp extract, by pressurizing and baking, and a third step of producing nurungji and seaweed soup by mixing the seaweed fermented liquid from the first step and the nurungji containing the seaweed fermented liquid from the second step.
According to the present invention, a nurungji seaweed soup and a method for producing the same are provided, which removes a fishy taste and impurities while producing a richer and deeper taste.

Description

Seaweed soup including scorched rice and preparation method thereof

The present invention relates to nurungji seaweed soup and a method for producing the same, and more specifically, to nurungji seaweed soup and a method for producing the same, which can remove fishy and unpleasant odors while producing a richer and deeper flavor.

Seaweed is not only an important nutritious food source of minerals and vitamins, but also a seasoning food that stimulates the appetite with its soft taste and moderate viscosity when boiled. In addition, seaweed is known to have ingredients that are good for arteriosclerosis, constipation, skin, stomach cancer, obesity, and child development, so it is a food that is often included in the diet.

The main form of consumption of this seaweed is dried seaweed (dried seaweed) that is stored in a salted state and then washed and dried. It is also provided as salted seaweed, salted seaweed stems, or seaweed salad. Among these, the most common form is seaweed soup, which is made by boiling dried seaweed with various broths and ingredients.

Seaweed soup is a popular food loved by everyone regardless of age or gender, especially as a traditional Korean food and health food. For example, seaweed soup made by boiling seaweed with high-protein ingredients such as beef or abalone has been consumed by patients, pregnant women, and the elderly who need nutrition, and children and adolescents who always need high-quality nutrition. In addition, seaweed soup is recognized as a very familiar food for the general public as a food that is both nutritious and easy to prepare.

On the one hand, the commonly known recipes and ingredients of seaweed soup are relatively simple. For example, seaweed soup is prepared by soaking dried seaweed, washing the soaked seaweed, frying it in sesame oil, and then boiling it with ingredients such as beef and abalone in water.

However, since the taste and flavor of regular seaweed soup is divisive among consumers due to the unique flavor and taste of seaweed itself, there is a need to develop technology for a combination that can be enjoyed by people of all ages and genders.

1. Republic of Korea Patent Publication No. 10-2454356 ‘Method for Making Seaweed Soup’ 2. Republic of Korea Patent Publication No. 10-1927835 ‘Method for producing instant seaweed soybean paste soup’

The purpose of the present invention is to provide a nurungji seaweed soup and a method for producing the same, which can remove fishy taste and impurities while producing a richer and deeper taste.

The method for producing nurungji seaweed soup of the present invention to achieve the above purpose comprises the steps of: a first step of fermenting dried seaweed with a Bacillus subtilus culture solution, then removing only the fermented seaweed and freeze-drying it to produce a fermented seaweed product; a second step of adding malt extract and purified water to cooked rice to saccharify it to produce a saccharified product; and a second step of adding licorice powder to the saccharified product to lactobacillus. Lactobacillus sp (Spi) It is characterized by including a second step of producing nurungji containing the fermented seaweed liquid by boiling the fermented licorice liquid and sugar fermented in the culture solution, then removing only the rice grains and baking the dough containing the sikhye rice grains, white rice, salt, the remaining seaweed liquid from the first step, and kelp extract under pressure, and a third step of producing nurungji and seaweed soup by mixing the fermented seaweed liquid from the first step and the nurungji containing the fermented seaweed liquid from the second step.

In addition, in the manufacturing of the nurungji seaweed soup in the third step, it is characterized in that the nurungji containing the fermented seaweed product of the first step and the fermented seaweed liquid of the second step are mixed in a weight ratio of 1:0.1 to 0.5.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by a person having ordinary skill in the technical field to which the present invention belongs from the description below.

According to the present invention, a nurungji seaweed soup and a method for producing the same are provided, which removes a fishy taste and impurities while producing a richer and deeper taste.

Figure 1 is a drawing showing a manufacturing process of nurungji seaweed soup according to Example 1 of the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the attached drawings, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

The present invention relates to nurungji seaweed soup and a method for producing the same, which will be described in detail through examples.

The present invention is to develop a nurungji seaweed soup, and more specifically, as illustrated in FIG. 1, the method comprises a step of manufacturing a fermented seaweed product (S10), a step of manufacturing nurungji containing a fermented seaweed solution (S20), and a step of manufacturing nurungji seaweed soup (S30), and the major feature of the method is that it is possible to manufacture nurungji seaweed soup while removing fishy and unpleasant odors and at the same time producing a richer and deeper flavor. This will be specifically described as follows.

<Manufacturing steps of the present invention's nurungji seaweed soup>

1. Step 1: Fermented seaweed manufacturing step (S10)

This step is to remove the fishy smell and unpleasant odor unique to seaweed. More specifically, it is characterized by manufacturing fermented seaweed by fermenting dried seaweed with a Bacillus subtilus culture solution, then removing only the fermented seaweed, and then freeze-drying it.

The above Bacillus subtilus culture solution is characterized by containing microorganisms at a concentration of 1×10 ⁷ CFU/ml or more, and more preferably, it is most suitable to inoculate the Bacillus subtilus into a liquid medium and then culture it at 30 to 35°C for 3 to 5 days with an aeration amount of 0.05 to 0.4 vvm (vol/vol/min), a stirring speed of 100 to 200 rpm (rotary/min), and an internal pressure of 0.1 to 1 kgf/cm2. The Bacillus subtilus can be easily obtained from the Korea Research Institute of Bioscience and Biotechnology, the Korea Microbiological Conservation Center, etc.

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The above culture medium may refer to a substance including all substances contained in a medium in which a strain is cultured, and may refer to a substance including a metabolite or secretion resulting from strain culture or a fragment thereof, and the strain itself may also be contained in the culture medium. In addition, the above culture medium may be cultured according to a method commonly used in the art.

It is preferable to produce a fermented product by inoculating and mixing 5 to 10 parts by weight of the Bacillus subtilus culture solution based on 100 parts by weight of the seaweed, fermenting it at 30 to 40°C for 2 to 3 days, then removing only the fermented seaweed, washing it, and then freeze-drying it.

2. Step 2: Manufacturing of Nurungji Containing Fermented Seaweed Liquid (S10)

In this step, the saccharified product is made by adding malt extract and purified water to the cooked rice and saccharifying it, and then licorice powder is added to the saccharified product using lactobacillus. Lactobacillus sp (Spi) The method comprises boiling licorice fermented with a culture medium and sugar, then removing only the rice grains to make sikhye rice grains, and baking a dough containing white rice, salt, the remaining wakame fermented liquid from the first step, and kelp extract at a temperature of 200 to 250°C with a pressing force of 0.5 to 1.0 ton for 5 to 7 seconds to produce nurungji containing the wakame fermented liquid with a thickness of 5 to 7 mm.

To explain, in this step, the savory nurungji flavor is added to the existing seaweed soup, and more preferably, the dough is composed of 0.1 to 0.5 parts by weight of sikhye rice grains, 1 to 5 parts by weight of salt, and 5 to 10 parts by weight of the seaweed fermentation liquid remaining in the first step, based on 100 parts by weight of white rice. At this time, if the content of the sikhye rice grains is less than 0.1 parts by weight, it is difficult to feel the savory flavor unique to sikhye, and if it exceeds 0.5 parts by weight, a strong sweetness is felt, which may reduce the taste of the existing seaweed soup.

In addition, if the salt content is less than 1 part by weight, the taste will be poor, and if it exceeds 5 parts by weight, the salty taste will be strong.

In addition, if the content of the remaining fermented seaweed liquid in the first step is less than 5 parts by weight, the binding force between each ingredient is reduced, making it difficult to form the nurungji, and if it exceeds 10 parts by weight, there is a concern that the unique scent and taste of the fermented seaweed liquid may cause a sense of rejection.

Here, Sikhye is made by boiling cooked rice with malt syrup in the conventional way until it turns yellowish, sticky, and has a strong sweetness. More preferably, it is made by steaming soaked rice, adding malt syrup extract and purified water to cooked rice, saccharifying it to produce a saccharified substance, and then boiling the saccharified substance with licorice fermentation liquid and sugar. However, it is better to apply only the filtered Sikhye rice grains.

More specifically, the above-mentioned cooked rice is made by soaking rice at 15-20℃ for 3-4 hours, steaming it for 3-5 hours, and then cooling it at room temperature.

The above malt extract is prepared by mixing malt and the purified water in a weight ratio of 1:5 to 15, steeping the mixture at 20 to 35°C for 1 to 3 hours, and then filtering to obtain only the liquid after removing the solids.

The above licorice fermentation solution is manufactured by adding 100 to 200 g of the licorice powder per 1 liter of the culture solution, soaking it, and fermenting it at 20 to 25°C for 24 to 48 hours. The culture solution may refer to a substance including all substances included in a medium in which lactic acid bacteria are cultured, and for example, may refer to a substance including a metabolite or secretion which is a result of strain culture, or a fragment thereof, and the strain itself may be included in the culture. In addition, the culture solution may be cultured according to a method commonly used in the art, and more preferably, a Lactobacillus sp. strain is applied as the type of lactic acid bacteria, and this can be easily obtained from the Korea Research Institute of Bioscience and Biotechnology, the Korea Microbiological Conservation Center, etc.

The above medium can be a general medium, and it is characterized by preparing a microbial culture solution having a concentration of 1×10 ⁷ CFU/ml or more by inoculating the lactic acid bacteria into the liquid medium and culturing it at 30 to 35°C for 24 to 72 hours, and more preferably, it is most suitable to inoculate the microbial strain into the liquid medium and then culturing it at 35 to 37°C for 24 to 72 hours, with an aeration amount of 0.05 to 0.4 vvm (vol/vol/min), a stirring speed of 100 to 200 rpm (rotary/min), and an internal pressure of 0.1 to 1 kgf/cm2.

The above-mentioned saccharified product is manufactured by adding 10 to 30 parts by weight of the above-mentioned malt extract and 35 to 45 parts by weight of purified water to 100 parts by weight of the above-mentioned cooked rice and saccharifying at 60 to 65°C for 10 to 15 hours.

Based on 100 parts by weight of the above-mentioned saccharide, 0.5 to 2 parts by weight of the above-mentioned licorice extract and 35 to 45 parts by weight of sugar are added and heated at 90 to 100°C for 20 to 40 minutes to produce the final sikhye. At this time, the above-mentioned sikhye is composed of 5 to 20 weight% of rice, 5 to 10 weight% of sugar, 1 to 3 weight% of malt extract, 0.1 to 5 weight% of licorice fermentation, and 70 to 85 weight% of purified water.

The dough thus composed is baked by pressing it with a pressing force of 0.5 to 1.0 ton at a temperature of 200 to 250°C for 5 to 7 seconds to produce nurungji having a thickness of 5 to 7 mm.

To explain, the dough is spread thinly on a metal plate of an appropriate size equipped in a nurungji machine, and then the nurungji machine is heated to manufacture a molded product. More preferably, the metal plate is a square with a width of 200 mm and a length of 200 mm, or a circle with a similar area, and a thickness of about 10 mm is appropriate. The metal plate is made of stainless steel or a cast iron plate, and the dough is pressed and baked on the metal plate through the nurungji machine at a temperature of 200 to 250°C with a pressing force of 0.5 to 1.0 ton for 5 to 7 seconds to manufacture nurungji having a thickness of 5 to 7 mm.

At this time, if the thickness of the nurungji is less than 5 mm, it is difficult to present a soft texture as a soup, and if it exceeds 7 mm, the shelf life is shortened due to excessive moisture content, which causes the inconvenience of having to go through a separate drying process.

Additionally, at this stage, additional extract of perilla leaves is also included.

Eckloma cava grows deep in the deep zone. It is 1~2m long. The stem is cylindrical and the base is root-shaped. The middle part is thick and filled when young, but it can be hollow when fully grown. At the end of the stem, there is a single flat middle leaf with lateral leaf segments. This leaf is about 1m long and brown, but turns black when dried. It is thick and leathery, and has small pinnate leaves on both sides. Young plants appear in spring, and in the early years, the stem is 5~10cm long and about 5mm in diameter, and the middle leaf is 20~30cm long and about 4cm wide. In the fall of the second year, the spores formed in the middle leaf are released, and the leaf falls off, leaving only the stem, and a new middle leaf grows in the place of the old leaf. It is distributed in Korea (south coast, Jeju Island), Japan, etc.

The term "extract" used in the present invention means a preparation obtained by squeezing an extraction target with a suitable infusion solution and evaporating and concentrating the infusion solution, and may be, but is not limited to, an extract obtained by extraction treatment, a diluted or concentrated extract, a dried product obtained by drying the extract, a adjusted product or a purified product thereof. The above-described Cheonggukjang extract can be prepared using general extraction methods, separation and purification methods known in the art. As the extraction method, preferably, a method such as hot water extraction, hot water extraction, cold immersion extraction, reflux cooling extraction or ultrasonic extraction can be used, but is not limited thereto.

In the production of the extract of the present invention, it is preferable to use the extract of the perilla leaves after thoroughly washing it with purified water, and to dry it and cut it into pieces or make it into powder according to the extraction method. In the present invention, it is most preferable to produce the extract by extraction with one or more solvents selected from water, anhydrous or hydrous alcohols having 1 to 4 carbon atoms, ethyl acetate, acetone, glycerin, ethanol, propylene glycol, butylene glycol, and mixed solvents thereof (for example, a mixture of two solvents such as water and ethanol, or a mixture of two or more solvents) for the extraction of the effective ingredient.

The perilla extract of the present invention can be prepared by a known extraction method known to those skilled in the art.

According to Example 2 of the present invention, the extract of perilla leaves is prepared by finely crushing perilla leaves, adding 10 to 15 times the weight of the crushed perilla leaves to water, stirring at 100 to 120°C for 8 to 10 hours to extract, centrifuging at 2,000 to 3,000 rpm for 10 to 15 minutes using a centrifuge after extraction, collecting only the supernatant, and then filtering the supernatant obtained by centrifugation under reduced pressure and concentrating under reduced pressure using a distillation and concentration device, thereby preparing an extract, which is most preferable.

The above-mentioned seaweed extract manufactured in this way is intended to enhance the flavor of the seaweed soup, and it is recommended to mix 0.01 to 0.1 part by weight of the above-mentioned seaweed extract based on 100 parts by weight of the above-mentioned white rice. If it is contained in an amount of less than 0.01 part by weight, it is difficult to obtain an enhanced effect, and if it exceeds 0.1 part by weight, there is a concern that a strong flavor may be added.

3. Step 3: Nurungji seaweed soup manufacturing step (S30)

The characteristic of this step is that the nurungji containing the fermented seaweed from the first step and the fermented seaweed from the second step is mixed to produce nurungji seaweed soup.

More preferably, it is best to mix the fermented seaweed product of the first step and the nurungji containing the fermented seaweed liquid of the second step in a weight ratio of 1:0.1 to 0.5, and if the content of the nurungji containing the fermented seaweed liquid of the second step is less than 0.1 weight ratio based on 1 weight of the fermented seaweed product of the first step, it becomes difficult to add the savory and rich taste unique to nurungji, and if it exceeds 0.5 weight ratio, the excessive content of nurungji reduces the taste of the seaweed soup itself.

Hereinafter, the present invention will be described in more detail by way of examples and experimental examples. However, these examples and experimental examples are for the purpose of explanation only and are not intended to limit the scope of protection of the present invention.

<Example 1> Manufacturing of Nurungji Seaweed Soup 1

100 g of dried seaweed was inoculated with 10 ml of Bacillus subtilus liquid culture (1× ¹⁰⁷ CFU/ml), mixed, and fermented at 35°C for 2 days. After that, only the fermented seaweed was collected, washed, and then freeze-dried to produce a fermented seaweed product.

5 kg of glutinous rice was washed, soaked at 20℃ for 3 hours, dehydrated, and steamed in a steamer for 4 hours until the rice was soft and round. During this time, cold water was sprinkled on top and the rice was stirred to ensure even cooking. After cooling to room temperature (25℃), cooked rice was made.

Next, 1 kg of malt syrup (malt powder) was added to 5 L of water, and the malt extract (malt extract) was steeped at 30 °C for 1 hour at 32 °C and then filtered to produce a malt extract.

Then, 1 ℓ of MRS liquid medium was inoculated with Lactobacillus sp. strain and cultured at 35 ℃ for 24 hours, and 200 g of licorice powder was added to 1 ℓ of the prepared lactic acid bacteria culture solution (containing lactic acid bacteria 1 × 10 ⁷ CFU/g) and fermented at 25 ℃ for 24 hours, and then filtered to prepare a licorice fermentation solution.

100 g of the above-mentioned malt extract and 400 g of purified water were placed in a container with 1 kg of the above-mentioned cooked rice and saccharified at 65°C for 13 hours to produce a saccharified product.

Next, 10 g of the licorice fermentation liquid and 400 g of sugar were added to 1 kg of the above-mentioned saccharide and boiled at 100℃ for 30 minutes to produce sikhye, after which only the sikhye rice grains were separated.

Next, 100 g of white rice, 0.5 g of the separated sikhye rice grains, 2 g of salt, and 10 g of the remaining fermented seaweed liquid from the fermented seaweed liquid manufacturing process were mixed and kneaded to produce a dough, and then the dough was baked at a temperature of 250°C with a pressing force of 0.5 tons for 7 seconds to produce nurungji containing fermented seaweed liquid with a thickness of 7 mm.

Next, 100 g of the fermented seaweed product prepared above and 10 g of nurungji containing the fermented seaweed liquid were mixed to prepare nurungji seaweed soup 1.

<Example 2> Manufacturing of Nurungji Seaweed Soup 2

The same method as in Example 1 was used to manufacture the nurungji, but 1 g of seaweed extract was added when manufacturing the nurungji containing the fermented seaweed solution, to manufacture nurungji seaweed soup 2.

At this time, the perilla extract was prepared by adding 1 liter of water to 100 g of perilla powder, stirring at 100°C for 8 hours, and then centrifuging at 2,000 rpm for 15 minutes using a centrifuge. Then, only the supernatant was collected, and the supernatant obtained by centrifugation was filtered under reduced pressure, and then concentrated under reduced pressure using a distillation and concentration device. The perilla extract thus prepared was applied.

<Comparative Example 1> Manufacturing of Nurungji Seaweed Soup 3

Nurungji seaweed soup 3 was made by mixing 100g of dried seaweed and 10g of regular nurungji.

<Comparative Example 2> Preparation of Nurungji Seaweed Soup 4

The same method as in Example 1 was used to prepare the seaweed soup 4, except that instead of the seaweed fermentation liquid-containing seaweed nurungji, regular nurungji was mixed.

<Comparative Example 3> Preparation of Nurungji Seaweed Soup 5

The same method as in Example 1 was used to prepare the nurungji seaweed soup 5, except that dried seaweed was mixed instead of the fermented seaweed.

<Comparative Example 4> Manufacturing of Nurungji Seaweed Soup 6

The same method as in Example 1 was used to manufacture the nurungji containing the fermented seaweed liquid, but instead of the fermented seaweed liquid, seaweed powder was added to manufacture the nurungji seaweed soup 6.

<Comparative Example 5> Manufacturing of Nurungji Seaweed Soup 7

Nurungji seaweed soup 7 was manufactured using the same method as in Example 2, but using seaweed powder instead of the seaweed extract.

<Experimental Example 1> Sensory Test

1. Experimental method

A sensory evaluation was conducted on the seaweed soups with nurungji of Examples 1 and 2 and Comparative Examples 1 to 5.

At this time, each ingredient was boiled in water and a sensory test was conducted, and a sensory test was conducted with 70 trained evaluators. After evaluating the flavor, texture, taste, and overall quality using a 5-point method, the average score for each item was shown in Table 1 below. Here, a higher score for each item means a higher preference for that item.

2. Experimental Results

The results of the above experiment are shown in Table 1 below.

incense Texture taste Symbol Example 1 4.5 4.4 4.5 4.5 Example 2 4.7 4,5 4,7 4,7 Comparative Example 1 2.7 3.5 3.5 3.0 Comparative Example 2 3.5 3.0 2.0 2.2 Comparative Example 3 2.8 3.7 3.0 2.5 Comparative Example 4 2.7 3.2 2.7 2.0 Comparative Example 5 3.0 3.5 3.2 3.1

As shown in Table 1 above, in the case of Example 1, it was confirmed that a seaweed soup with nurungji could be produced that could be enjoyed by anyone regardless of age or gender, as it had almost no fishy or unpleasant odor unique to seaweed and at the same time had the rich flavor of nurungji.

In particular, in the case of Example 2, it was confirmed that a seaweed soup with scorched rice was produced that had a more pleasant taste and aroma, and thus was more preferred.

On the other hand, in the case of Comparative Example 1, the characteristic fishy taste and unpleasant smell of seaweed were strongly present, and the taste of scorched rice was added to the regular seaweed soup, so the refreshing taste of seaweed soup was not felt, and it was confirmed that the overall preference was low.

In the case of Comparative Example 2, the taste and flavor of seaweed were weak, making it difficult to call it seaweed soup. Rather, it was confirmed that the overall preference was low because the nurungji was recognized as the basic ingredient.

In the case of comparative examples 3 and 4, it was confirmed that the characteristic fishy taste and unpleasant smell of seaweed were still present, and the overall preference was not high.

In the case of Comparative Example 5, the characteristic fishy taste of seaweed was felt, and it was confirmed that the overall preference was not high.

As described above, it was found that the manufacturing method of the present invention can provide nurungji seaweed soup that removes fishy and unpleasant odors while providing a richer and deeper flavor.

The above invention has been examined with reference to preferred embodiments, and those skilled in the art will be able to implement other embodiments of the invention within the essential technical scope of the invention, as detailed in the above description. The essential technical scope of the invention is indicated in the claims, and all differences within the equivalent scope should be interpreted as being included in the invention.

Claims (3)

The first step is to manufacture a fermented seaweed product by fermenting dried seaweed with a Bacillus subtilus culture solution, then removing only the fermented seaweed and freeze-drying it;
After adding malt extract and purified water to the cooked rice and saccharifying it to produce a saccharified product, licorice powder is added to the saccharified product using lactobacillus Lactobacillus sp (Spi) A second step of manufacturing nurungji containing fermented seaweed by boiling the fermented licorice solution and sugar in a culture solution, and then removing only the rice grains to make sikhye rice grains, and baking the dough containing white rice, salt, the fermented seaweed solution remaining in the first step, and kelp extract under pressure, and
A third step of manufacturing a nurungji seaweed soup by mixing the nurungji containing the fermented seaweed product of the first step and the fermented seaweed liquid of the second step; including;
How to make nurungji seaweed soup.
In the first paragraph,
In the manufacturing of the nurungji seaweed soup in the third step, the nurungji containing the seaweed fermentation product of the first step and the seaweed fermentation liquid of the second step are mixed in a weight ratio of 1:0.1 to 0.5.
How to make nurungji seaweed soup.
Manufactured by the manufacturing method of clause 1 or 2,
Nurungji seaweed soup.