KR-20260063861-A - MANUFACTURING METHOD OF FROZEN JAPCHAE WITH EXCELLENT TEXTURE RETENTION EFFECT

Abstract

The present invention relates to a method for manufacturing frozen japchae with excellent texture preservation effects. More specifically, the invention relates to a method for manufacturing frozen japchae that not only facilitates distribution and storage through a rapid freezing process, but also allows for quick and convenient consumption in various locations without cooking skills, and maintains a unique chewy and springy texture even after thawing and cooking, thereby exhibiting excellent palatability. To this end, the method for manufacturing frozen japchae comprises the steps of: soaking dried glass noodles by adding hot water; preparing a seasoning concentrate by mixing soy sauce, sugars, pepper, and seasonings; preparing a seasoning sauce by adding water to the seasoning concentrate and heating; boiling the soaked glass noodles by adding them to the seasoning sauce and heating; dehydrating the boiled glass noodles; preparing japchae by mixing one or more auxiliary ingredients selected from the group consisting of edible oils, sugars, vegetables, seasonings, and combinations thereof with the dehydrated glass noodles; and packaging and rapid freezing the japchae.

Inventors

• 김정옥

Assignees

• 농업회사법인주식회사홈스랑

Dates

Publication Date

20260507

Application Date

20241031

Claims (5)

1. Step of soaking dried glass noodles by adding hot water; A step of preparing a seasoning concentrate by mixing soy sauce, sugars, pepper, and seasonings; A step of preparing a seasoning sauce by adding water to the above-mentioned seasoning concentrate and heating it; A step of adding soaked glass noodles to the above seasoning sauce and then heating and boiling them; Step of dehydrating the boiled glass noodles mentioned above; A step of preparing Japchae by mixing one or more auxiliary ingredients selected from the group consisting of edible oils, sugars, vegetables, seasonings, and combinations thereof with the above-mentioned dehydrated glass noodles; and Step of packaging and rapid freezing the above japchae; A method for manufacturing frozen japchae, comprising
2. In claim 1, the step of soaking the dried noodles by adding hot water is A method for manufacturing frozen japchae, characterized by adding hot water at a temperature of 30°C to 50°C, amounting to 5 to 50 times the total weight of the dried noodles, to the dried noodles.
3. In claim 1, the step of soaking the dried noodles by adding hot water is A method for preparing frozen japchae, characterized by being performed for 1 to 60 minutes.
4. In claim 1, the step of preparing the seasoning sauce by adding water to the seasoning concentrate and heating it is A method for preparing frozen japchae, characterized by adding water equivalent to 2 to 10 times the total weight of the seasoning concentrate to the seasoning concentrate and heating it.
5. In claim 1, the step of preparing the seasoning sauce by adding water to the seasoning concentrate and heating it is A method for preparing frozen japchae, characterized by being performed for 1 to 10 minutes.

Description

Manufacturing Method of Frozen Japchae with Excellent Texture Retention Effect The present invention relates to a method for manufacturing frozen japchae with excellent texture retention effects, and more specifically, to a method for manufacturing frozen japchae that not only facilitates distribution and storage through a rapid freezing process, but also allows for quick and easy consumption in various places without cooking skills, and maintains a unique chewy and firm texture even after thawing and cooking, thereby exhibiting excellent palatability. Japchae is a traditional Korean dish that is gaining popularity as a healthy food due to its unique texture and the fact that it allows for the simultaneous consumption of meat and vegetables. This type of japchae is usually made by boiling dried glass noodles, rinsing them in cold water, adding beef along with vegetables such as carrots, shiitake mushrooms, wood ear mushrooms, onions, and spinach, and seasoning sauces such as garlic, soy sauce, and corn syrup, and then stir-frying them in a pan with oil. Japchae prepared as described above has the disadvantage of a long cooking time due to the complex cooking process and the use of various ingredients. Processed japchae containing powder soup, hot-air dried flakes, and glass noodles in a container has been developed to overcome these drawbacks and enable instant cooking, but such instant-cooking processed japchae has the disadvantage of not being able to preserve the unique flavor of japchae. The reason for the aforementioned drawbacks stems from the preparation method of Japchae. In order to preserve the unique flavor of Japchae, the glass noodles must first be soaked in water and then boiled or stir-fried in hot water to maintain their inherent chewiness and soft texture. When cooking Japchae at home, slight differences in texture, such as chewiness, softness, or a swollen appearance, may occur depending on the boiling time of the glass noodles in hot water. Accordingly, a freezing method was developed to easily distribute Japchae to households; however, when Japchae was cooked using boiled glass noodles, frozen, and then thawed and cooked again, the unique texture of the noodles showed a significant difference compared to Japchae cooked directly. In particular, when thawing and heating frozen japchae using a microwave oven for instant cooking, problems may arise regarding the overall texture, such as some glass noodles becoming hard, some becoming overcooked, or having a texture that appears undercooked. To address these issues, attempts have been made to produce instant frozen japchae using potato or mung bean starch instead of sweet potato starch, but since the texture is more similar to ramen, it fails to exhibit the unique texture of japchae. Furthermore, when other ingredients added to instant frozen japchae are thawed and cooked together in a microwave oven, the same problems occur with those ingredients as well; thus, it is not easy to produce frozen japchae that exhibits an improved texture. Meanwhile, the aforementioned background technology is technical information that the inventor possessed for the derivation of the present invention or acquired during the process of deriving the present invention, and it cannot necessarily be considered publicly known technology disclosed to the general public prior to the filing of the present invention. FIG. 1 is a flowchart showing a method for manufacturing frozen japchae according to one embodiment of the present invention. The present invention will be described in detail below with reference to the embodiments and drawings. These embodiments are presented merely as examples to explain the invention more specifically, and it will be obvious to those skilled in the art that the scope of the invention is not limited by these embodiments. Furthermore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention pertains, and in the event of a conflict, the description in this specification, including the definitions, shall prevail. To clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar parts throughout the specification have been given similar reference numerals. Furthermore, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Additionally, the term "part" as described in the specification refers to a single unit or block that performs a specific function. In each step, identification codes (1st, 2nd, etc.) are used for convenience of explanation and do not describe the order of the steps; the steps may be performed differently from the specified order unless a specific order is clearly indicated in the context. That is, the steps may