KR102547646B1 - Method for producing chicken rice noodles and chicken rice noodles produced by the same method - Google Patents
Method for producing chicken rice noodles and chicken rice noodles produced by the same method Download PDFInfo
- Publication number
- KR102547646B1 KR102547646B1 KR1020200150336A KR20200150336A KR102547646B1 KR 102547646 B1 KR102547646 B1 KR 102547646B1 KR 1020200150336 A KR1020200150336 A KR 1020200150336A KR 20200150336 A KR20200150336 A KR 20200150336A KR 102547646 B1 KR102547646 B1 KR 102547646B1
- Authority
- KR
- South Korea
- Prior art keywords
- chicken
- rice
- rice noodles
- boiling
- buds
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 153
- 235000009566 rice Nutrition 0.000 title claims abstract description 153
- 235000012149 noodles Nutrition 0.000 title claims abstract description 111
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 102
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241000209094 Oryza Species 0.000 title claims 27
- 238000009835 boiling Methods 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 241000234282 Allium Species 0.000 claims abstract description 26
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 26
- 235000015278 beef Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 15
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 14
- 244000019459 Cynara cardunculus Species 0.000 claims abstract description 14
- 235000019106 Cynara scolymus Nutrition 0.000 claims abstract description 14
- 241000219925 Oenothera Species 0.000 claims abstract description 14
- 235000004496 Oenothera biennis Nutrition 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 14
- 235000016520 artichoke thistle Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 239000002574 poison Substances 0.000 claims abstract description 13
- 231100000614 poison Toxicity 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 12
- 230000032683 aging Effects 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 9
- 244000018436 Coriandrum sativum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims description 14
- 240000007594 Oryza sativa Species 0.000 abstract description 126
- 235000013330 chicken meat Nutrition 0.000 description 79
- 235000010633 broth Nutrition 0.000 description 35
- 230000000052 comparative effect Effects 0.000 description 23
- 238000002360 preparation method Methods 0.000 description 15
- 241000208308 Coriandrum Species 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 9
- 239000000463 material Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000021219 chicken noodle soup Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 244000089742 Citrus aurantifolia Species 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 241000624633 Belone belone Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 102000015728 Mucins Human genes 0.000 description 1
- 108010063954 Mucins Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000021214 beef noodle soup Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 244000297694 fish poison bean Species 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000007659 motor function Effects 0.000 description 1
- 229940051875 mucins Drugs 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 (1) 가열통에 닭다리 및 물을 넣어 끓이고, 여기에 추가로 소금, 생강, 마늘, 고수를 넣고 끓이는 단계; (2) 상기 (1)단계의 끓인 가열통으로부터 닭다리를 건져내어 숙성시키는 단계; (3) 쌀눈, 다시마, 흰목이 버섯, 달맞이꽃, 독활 및 아티초크에 물을 넣고 끓여 쌀눈 혼합 추출액을 제조하는 단계; (4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액과 물엿, 소금, 간장, 소고기 엑기스, 치킨 스톡 분말 및 정향을 넣고 끓여 쌀국수용 육수를 제조하는 단계; 및 (5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물, 양파 및 대파를 얹어주는 단계를 포함하여 제조하는 것을 특징으로 하는 닭 쌀국수의 제조방법 및 상기 방법으로 제조된 닭 쌀국수에 관한 것이다.The present invention includes (1) boiling chicken legs and water in a heating tank, adding salt, ginger, garlic, and coriander thereto and boiling; (2) taking out the chicken legs from the boiling tank of step (1) and aging them; (3) adding water to rice buds, kelp, white-necked mushrooms, evening primrose, poison shoots and artichokes and boiling them to prepare a mixed extract of rice buds; (4) preparing broth for rice noodles by adding the mixed extract of rice buds prepared in step (3), starch syrup, salt, soy sauce, beef extract, chicken stock powder, and cloves to a pot; And (5) adding the aged chicken legs and pre-boiled rice noodles from step (2) to the broth for rice noodles in step (4), and adding bean sprouts, onions and green onions to them. It relates to a method for producing chicken rice noodles and chicken rice noodles prepared by the method.
Description
본 발명은 가열통에 닭다리 및 물을 넣어 끓이고, 여기에 추가로 소금, 생강, 마늘, 고수를 넣고 끓이는 단계; 상기 끓인 가열통으로부터 닭다리를 건져내어 숙성시키는 단계; 쌀국수용 육수에 상기 숙성시킨 닭다리와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물, 양파 및 대파를 얹어주는 단계를 포함하여 제조하는 것을 특징으로 하는 닭 쌀국수의 제조방법 및 상기 방법으로 제조된 닭 쌀국수에 관한 것이다.The present invention boils chicken legs and water in a heating tank, and further adds salt, ginger, garlic, and coriander to it and boils; Taking out the chicken legs from the boiled heating barrel and aging them; A method for producing chicken rice noodles, characterized in that it is produced by adding the aged chicken legs and pre-boiled rice noodles to the broth for rice noodles, and adding bean sprouts, onions and green onions thereto, and chicken prepared by the method It's about rice noodles.
현재 외식산업의 발달과 함께 점차 외국의 음식들이 한국에 많이 소개되고 있으며, 그 예로서 베트남, 태국 등 동남아 지역에서 주식으로 먹는 쌀국수가 있다. 베트남의 쌀국수는 들어가는 재료에 따라서, 혹은 육수의 종류에 따라 수십 가지 맛으로 나눌 수 있고, 각 지역마다 독특한 특색을 가지고 있다. 기본적으로 쌀국수는 쇠고기 육수에 숙주나물과 고수를 얹은 뒤 새콤한 라임즙을 짜 넣어 함께 먹는다.Currently, along with the development of the food service industry, a lot of foreign foods are gradually being introduced to Korea. An example is rice noodles, which are eaten as a staple food in Southeast Asian countries such as Vietnam and Thailand. Vietnamese rice noodles can be divided into dozens of flavors depending on the ingredients or the type of broth, and each region has its own unique characteristics. Basically, rice noodles are served with beef broth topped with bean sprouts and coriander, then squeezed in sour lime juice.
쌀국수의 맛을 내는 중요한 요소는 바로 육수에 있다. 쌀국수는 소꼬리와 갈비, 사태에 계피, 향료 등을 함께 넣어 오랫동안 우려낸 달콤한 육수에 소고기 편육을 얹어 먹는 소고기 쌀국수인 ‘퍼보(Pho bo)’, 그리고 닭의 고기와 뼈를 푹 고아서 만든 담백한 닭 국물에 닭살을 찢어 올린 닭고기 쌀국수인 ‘퍼가(Pho ga)’등 두 가지 종류로 나눠진다.An important factor in the taste of rice noodles is in the broth. The rice noodles are 'Pho bo', a beef noodle soup topped with sliced beef in a sweet broth brewed with oxtail, ribs, and abalone, cinnamon, and spices for a long time, and a light chicken broth made by boiling chicken meat and bones. It is divided into two types, including 'Pho ga', which is chicken rice noodles with torn chicken meat.
베트남과 경계를 마주하고 있는 국가인 태국도 쌀국수를 언급할 때 빼놓을 수 없는 나라이다. 주식으로 밥을 먹고 있는 태국은 쌀가루로 만든 쿠이티오, 셈미, 카놈친 등의 면이 존재할 정도로 쌀국수를 즐겨 먹는 국가이다.Thailand, a country bordering Vietnam, is also a country that cannot be left out when talking about pho. Thailand, which eats rice as a staple food, is a country that enjoys eating rice noodles to the extent that there are noodles made from rice flour, such as Kuitio, Semmi, and Khanomchin.
베트남 쌀국수와 태국의 쌀국수의 차이는 육수에 있다. 태국 음식은 중국, 인도, 유럽의 음식문화가 융합되어 다양한 향신료가 독특한 향을 낸다. 태국 쌀국수에는 마늘, 고추는 물론 생선으로 만든 장류(類)인 남플라와 새우, 보리새우를 발효시켜서 만든 된장 같은 가피, 고수, 라임, 코코넛 밀크 등도 들어간다. 그렇기 때문에 베트남 쌀국수에 비해 태국 쌀국수는 자극적이면서 맛이 더 진하고 양념이 강하다.The difference between Vietnamese rice noodles and Thai rice noodles is in the broth. Thai food is a fusion of Chinese, Indian and European food cultures, and various spices create a unique flavor. Thai rice noodles contain not only garlic and chili peppers, but also Nampla, a sauce made from fish, and soybean paste-like garfish made by fermenting shrimp and barley prawns, coriander, lime, and coconut milk. Therefore, compared to Vietnamese rice noodles, Thai rice noodles are stimulating and have a richer taste and stronger seasoning.
상기 쌀국수는 동남아 지역의 주식으로서, 웰빙 열풍을 타고 낮은 칼로리와 쌀로 만든 국수라는 점이 쌀 문화권인 한국에서 쌀국수가 일부 젊은 층 사이에 인기를 얻고 있으나, 종래의 쌀국수용 육수는 지나치게 많은 향신료와 특유의 자극적인 냄새와 맛으로 인해 중장년층을 포함한 다양한 연령층에 포괄적인 인기를 얻기에는 무리가 있었다. 따라서, 한국인의 입맛에 맞으면서 모든 연령층의 사람들이 즐길 수 있는, 동남아 전통음식인 쌀국수에 적합한 육수의 개발이 필요한 실정이다.The rice noodles are a staple food in Southeast Asia, and are gaining popularity among some young people in Korea, a rice culture in that they are low-calorie and rice-based noodles riding on the well-being craze. Due to its irritating smell and taste, it was difficult to gain comprehensive popularity among various age groups, including the middle-aged. Therefore, it is necessary to develop a broth suitable for rice noodles, a traditional Southeast Asian food that can be enjoyed by people of all ages while meeting the taste of Koreans.
닭고기는 육질을 구성하는 섬유가 가늘고 연하며, 지방질이 근육 속에 섞여 있지 않기 때문에 맛이 담백하고 소화흡수가 잘 되는 단백질 식품이다. 질 좋은 단백질과 지방질 섭취가 필요한 임산부는 예부터 미역국에 닭을 넣어 끓여 먹었다.Chicken is a protein food with a light taste and good digestion and absorption because the fiber that makes up the meat is thin and soft, and the fat is not mixed in the muscle. Pregnant women who need high-quality protein and fat intake have been boiling seaweed soup with chicken since ancient times.
또한, 닭고기에는 메티오닌을 비롯한 필수아미노산이 많아 새살을 돋게 하는데 효과가 있다. 특히 닭고기의 단백질은 지방산 중 리놀레산을 많이 함유하고 있어 성인병 예방에 좋으며 노인식이나 환자식으로도 적합하고 비타민 A, B1, B2, 니아신도 많이 함유하고 있다. 그리고 닭날개 부위에 많은 뮤신은 성장을 촉진하고 운동기능을 증진시키며 단백질의 흡수력을 높여준다.In addition, there are many essential amino acids, including methionine, in chicken, which is effective in growing new flesh. In particular, chicken protein contains a lot of linoleic acid among fatty acids, so it is good for preventing adult diseases, suitable for the elderly or patients, and contains a lot of vitamins A, B1, B2, and niacin. In addition, many mucins in chicken wings promote growth, improve motor function, and increase protein absorption.
한국등록특허 제1319101호에는 한약재를 이용한 쌀국수용 육수의 제조방법이 개시되어 있고, 한국등록특허 제1144336호에는 쌀국수용 육수의 제조방법이 개시되어 있으나, 본 발명의 닭 쌀국수의 제조방법과는 상이하다.Korean Patent No. 1319101 discloses a method for producing broth for rice noodles using herbal medicines, and Korean Patent No. 1144336 discloses a method for producing broth for rice noodles, but is different from the method for producing chicken rice noodles of the present invention. do.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 닭 특유의 누린내가 나지 않으면서 더욱더 깊은 맛과 향으로 인해 풍미가 향상되어 기호도가 증진될 뿐만 아니라 품질이 우수하고 쌀국수의 면과 잘 어울릴 수 있는 닭 쌀국수의 제조방법을 제공하는 데 있다.The present invention has been made by the above needs, and an object of the present invention is to improve the flavor due to a deeper taste and aroma without smelling like chicken, so that the preference is improved, the quality is excellent, and the noodles of the rice noodles are improved. It is to provide a method of manufacturing chicken rice noodles that can go well with.
상기 과제를 해결하기 위해, 본 발명은 (1) 가열통에 닭다리 및 물을 넣어 끓이고, 여기에 추가로 소금, 생강, 마늘, 고수를 넣고 끓이는 단계; (2) 상기 (1)단계의 끓인 가열통으로부터 닭다리를 건져내어 숙성시키는 단계; (3) 쌀눈, 다시마, 흰목이 버섯, 달맞이꽃, 독활 및 아티초크에 물을 넣고 끓여 쌀눈 혼합 추출액을 제조하는 단계; (4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액과 물엿, 소금, 간장, 소고기 엑기스, 치킨 스톡 분말 및 정향을 넣고 끓여 쌀국수용 육수를 제조하는 단계; 및 (5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물, 양파 및 대파를 얹어주는 단계를 포함하여 제조하는 것을 특징으로 하는 닭 쌀국수의 제조방법을 제공한다.In order to solve the above problems, the present invention is (1) boiling the chicken legs and water in a heating tank, adding salt, ginger, garlic, coriander thereto and boiling; (2) taking out the chicken legs from the boiling tank of step (1) and aging them; (3) adding water to rice buds, kelp, white-necked mushrooms, evening primrose, poison shoots and artichokes and boiling them to prepare a mixed extract of rice buds; (4) preparing broth for rice noodles by adding the mixed extract of rice buds prepared in step (3), starch syrup, salt, soy sauce, beef extract, chicken stock powder, and cloves to a pot; And (5) adding the aged chicken legs and pre-boiled rice noodles from step (2) to the broth for rice noodles in step (4), and adding bean sprouts, onions and green onions to them. It provides a method for producing chicken rice noodles characterized by.
또한, 본 발명은 상기 방법으로 제조된 닭 쌀국수를 제공한다.In addition, the present invention provides chicken rice noodles prepared by the above method.
본 발명의 쌀국수용 육수와 면 및 부재료들의 맛과 향이 잘 어우러져 닭 특유의 누린내는 효과적으로 제거되고 깊고 풍부한 맛으로 인해 우수한 풍미를 나타내면서 항산화 활성이 증진된 닭 쌀국수를 제공할 수 있다.The taste and aroma of the broth for rice noodles of the present invention, noodles, and auxiliary ingredients are well harmonized, effectively removing the chicken's unique smell, and providing chicken noodle soup with enhanced antioxidant activity while exhibiting excellent flavor due to its deep and rich taste.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 가열통에 닭다리 및 물을 넣어 끓이고, 여기에 추가로 소금, 생강, 마늘, 고수를 넣고 끓이는 단계;(1) Boiling chicken legs and water in a heating pot, adding salt, ginger, garlic, and coriander to it and boiling;
(2) 상기 (1)단계의 끓인 가열통으로부터 닭다리를 건져내어 숙성시키는 단계;(2) taking out the chicken legs from the boiling tank of step (1) and aging them;
(3) 쌀눈, 다시마, 흰목이 버섯, 달맞이꽃, 독활 및 아티초크에 물을 넣고 끓여 쌀눈 혼합 추출액을 제조하는 단계;(3) adding water to rice buds, kelp, white-necked mushrooms, evening primrose, poison shoots and artichokes and boiling them to prepare a mixed extract of rice buds;
(4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액과 물엿, 소금, 간장, 소고기 엑기스, 치킨 스톡 분말 및 정향을 넣고 끓여 쌀국수용 육수를 제조하는 단계; 및(4) preparing broth for rice noodles by adding the mixed extract of rice buds prepared in step (3), starch syrup, salt, soy sauce, beef extract, chicken stock powder, and cloves to a pot; and
(5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물, 양파 및 대파를 얹어주는 단계를 포함하여 제조하는 것을 특징으로 하는 닭 쌀국수의 제조방법을 제공한다.(5) Adding the aged chicken legs and pre-boiled rice noodles in step (2) to the broth for rice noodles in step (4), and adding bean sprouts, onions and green onions to them. Characterized by manufacturing including the step of adding It provides a method for producing chicken rice noodles.
본 발명의 닭 쌀국수의 제조방법에서, 상기 (1)단계는 바람직하게는 가열통에 닭다리 35~45개 및 물 35~45 L를 넣어 끓이고, 여기에 추가로 소금 130~170 g, 생강 25~35 g, 마늘 8~12 g, 고수 4.5~5.5 g을 넣고 100~140분 동안 끓일 수 있으며, 더욱 바람직하게는 가열통에 닭다리 40개 및 물 40 L를 넣어 끓이고, 여기에 추가로 소금 150 g, 생강 30 g, 마늘 10 g, 고수 5 g을 넣고 120분 동안 끓일 수 있다. 상기와 같은 조건으로 닭다리를 끓이는 것이 닭 특유의 누린내는 제거하면서 육질을 부드럽게 하고 풍미를 더욱 향상시킬 수 있었다.In the method for producing chicken rice noodles of the present invention, step (1) is preferably boiled by putting 35 to 45 chicken legs and 35 to 45 L of water in a heating container, and adding 130 to 170 g of salt and 25 to 45 liters of ginger. 35 g of garlic, 8 to 12 g of garlic, and 4.5 to 5.5 g of coriander and can be boiled for 100 to 140 minutes. More preferably, add 40 chicken legs and 40 L of water to a heating pot and boil, and add 150 g of salt to this. , 30 g of ginger, 10 g of garlic, and 5 g of coriander can be added and boiled for 120 minutes. Boiling the chicken legs under the above conditions was able to soften the meat quality and further improve the flavor while removing the chicken's unique smell.
또한, 본 발명의 닭 쌀국수의 제조방법에서, 상기 (2)단계의 숙성은 바람직하게는 18~22℃에서 7~9시간 동안 숙성시킬 수 있으며, 더욱 바람직하게는 20℃에서 8시간 동안 숙성시킬 수 있다. 상기와 같은 조건으로 숙성시킴으로써 닭의 육질을 좀 더 부드럽게 하면서 가열 시 사용한 부재료들의 맛과 향이 닭고기에 좀 더 베이도록 할 수 있었다.In addition, in the method for producing chicken rice noodles of the present invention, the aging in step (2) is preferably aged at 18 to 22 ° C for 7 to 9 hours, more preferably at 20 ° C for 8 hours. can By aging under the same conditions as above, it was possible to make the meat of the chicken more tender and the taste and aroma of the sub-materials used during heating to be more applied to the chicken.
또한, 본 발명의 닭 쌀국수의 제조방법에서, 상기 (3)단계의 쌀눈 혼합 추출액은 바람직하게는 쌀눈 45~55 g, 다시마 8~12 g, 흰목이 버섯 8~12 g, 달맞이꽃 4.5~5.5 g, 독활 2.7~3.3 g, 아티초크 1.8~2.2 g에 물 750~850 mL를 넣고 50~70분 동안 끓여 제조할 수 있으며, 더욱 바람직하게는 쌀눈 50 g, 다시마 10 g, 흰목이 버섯 10 g, 달맞이꽃 5 g, 독활 3 g, 아티초크 2 g에 물 800 mL를 넣고 60분 동안 끓여 제조할 수 있다. 상기와 같이 제조한 쌀눈 혼합 추출액을 쌀국수용 육수 제조 시 사용할 경우 육수의 맛을 더욱 풍부하게 하였다.In addition, in the method for producing chicken rice noodles of the present invention, the mixed extract of rice buds in step (3) is preferably 45 to 55 g of rice buds, 8 to 12 g of kelp, 8 to 12 g of white mushrooms, and 4.5 to 5.5 g of evening primrose. , Add 750-850 mL of water to 2.7-3.3 g of poison arrows, 1.8-2.2 g of artichoke, and boil for 50-70 minutes. More preferably, 50 g of rice buds, 10 g of kelp, 10 g of white throat mushrooms, It can be prepared by adding 800 mL of water to 5 g of evening primrose, 3 g of poison bow, and 2 g of artichoke and boiling for 60 minutes. When the mixed extract of rice buds prepared as above was used in preparing broth for rice noodles, the taste of broth was further enriched.
또한, 본 발명의 닭 쌀국수의 제조방법에서, 상기 (4)단계의 쌀국수용 육수는 바람직하게는 냄비에 쌀눈 혼합 추출액 750~850 mL, 물엿 2.7~3.3 g, 소금 8~12 g, 간장 13~17 g, 소고기 엑기스 18~22 g, 치킨 스톡 분말 8~12 g 및 정향 13~17 g을 넣고 끓여 제조할 수 있으며, 더욱 바람직하게는 냄비에 쌀눈 혼합 추출액 800 mL와 물엿 3 g, 소금 10g, 간장 15 g, 소고기 엑기스 20 g, 치킨 스톡 분말 10 g 및 정향 15 g을 넣고 끓여 제조할 수 있다. 상기와 같은 조건으로 육수를 제조하는 것이 느끼하지 않으면서 깔끔하고 감칠맛이 우수하고 쌀국수와 잘 어우러지는 육수로 제조할 수 있었다.In addition, in the method for producing chicken rice noodles of the present invention, the broth for rice noodles in step (4) is preferably 750 to 850 mL of rice bud mixture extract, 2.7 to 3.3 g of starch syrup, 8 to 12 g of salt, and 13 to 13 soy sauce in a pot. 17 g, beef extract 18 ~ 22 g, chicken stock powder 8 ~ 12 g and cloves 13 ~ 17 g can be prepared by boiling, more preferably 800 mL of rice bud mixture extract in a pot, 3 g of starch syrup, 10 g of salt, It can be prepared by boiling with 15 g of soy sauce, 20 g of beef extract, 10 g of chicken stock powder and 15 g of cloves. It was possible to prepare broth under the above conditions, which was not greasy, had a clean, savory taste, and went well with rice noodles.
또한, 본 발명의 닭 쌀국수의 제조방법에서, 상기 (5)단계는 바람직하게는 쌀국수용 육수에 숙성시킨 닭다리 1~2개와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물 80~120 g, 양파 45~55 g 및 대파 8~12 g을 얹을 수 있으며, 더욱 바람직하게는 쌀국수용 육수에 숙성시킨 닭다리 1개와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물 100 g, 양파 50 g 및 대파 10 g을 얹을 수 있다. 상기와 같은 재료들을 첨가함으로써 쌀국수 섭취 시 씹히는 식감을 향상시키고 쌀국수와 맛과 향이 잘 어우러질 수 있었다.In addition, in the method for producing chicken rice noodles of the present invention, step (5) preferably adds 1 to 2 chicken legs and previously boiled rice noodles to broth for rice noodles, 80 to 120 g of bean sprouts, onions 45 to 55 g and 8 to 12 g of green onion can be added, more preferably, one chicken leg and previously boiled rice noodles are added to broth for rice noodles, 100 g of bean sprouts, 50 g of onion, and 10 g of green onion can be put on By adding the above ingredients, it was possible to improve the chewy texture when eating rice noodles and to harmonize well with rice noodles in taste and aroma.
본 발명의 닭 쌀국수의 제조방법은, 보다 구체적으로는The method for producing chicken rice noodles of the present invention is more specifically
(1) 가열통에 닭다리 35~45개 및 물 35~45 L를 넣어 끓이고, 여기에 추가로 소금 130~170 g, 생강 25~35 g, 마늘 8~12 g, 고수 4.5~5.5 g을 넣고 100~140분 동안 끓이는 단계;(1) Boil 35-45 chicken legs and 35-45 L of water in a heating pot, add 130-170 g of salt, 25-35 g of ginger, 8-12 g of garlic, and 4.5-5.5 g of coriander. Boiling for 100 to 140 minutes;
(2) 상기 (1)단계의 끓인 가열통으로부터 닭다리를 건져내어 18~22℃에서 7~9시간 동안 숙성시키는 단계;(2) taking out the chicken legs from the boiling tank of step (1) and aging them at 18-22° C. for 7-9 hours;
(3) 쌀눈 45~55 g, 다시마 8~12 g, 흰목이 버섯 8~12 g, 달맞이꽃 4.5~5.5 g, 독활 2.7~3.3 g, 아티초크 1.8~2.2 g에 물 750~850 mL를 넣고 50~70분 동안 끓여 쌀눈 혼합 추출액을 제조하는 단계;(3) Add 750 to 850 mL of water to 45 to 55 g of rice buds, 8 to 12 g of kelp, 8 to 12 g of white mushrooms, 4.5 to 5.5 g of evening primrose, 2.7 to 3.3 g of poison shoots, and 1.8 to 2.2 g of artichokes and mix 50 Boiling for ~70 minutes to prepare a mixed extract of rice buds;
(4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액 750~850 mL와 물엿 2.7~3.3 g, 소금 8~12 g, 간장 13~17 g, 소고기 엑기스 18~22 g, 치킨 스톡 분말 8~12 g 및 정향 13~17 g을 넣고 끓여 쌀국수용 육수를 제조하는 단계; 및(4) In a pot, 750-850 mL of the mixed extract of rice buds prepared in step (3), 2.7-3.3 g of starch syrup, 8-12 g of salt, 13-17 g of soy sauce, 18-22 g of beef extract, and 8 chicken stock powder Adding ~12 g and 13-17 g of cloves and boiling to prepare broth for rice noodles; and
(5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리 1~2개와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물 80~120 g, 양파 45~55 g 및 대파 8~12 g을 얹어주는 단계를 포함할 수 있으며,(5) Add 1 to 2 aged chicken legs from step (2) and pre-boiled rice noodles to the broth for rice noodles in step (4), and add 80 to 120 g of bean sprouts, 45 to 55 g of onions, and green onions It may include a step of adding 8 to 12 g,
더욱 구체적으로는more specifically
(1) 가열통에 닭다리 40개 및 물 40 L를 넣어 끓이고, 여기에 추가로 소금 150 g, 생강 30 g, 마늘 10 g, 고수 5 g을 넣고 120분 동안 끓이는 단계;(1) Boil 40 chicken legs and 40 L of water in a heating pot, add 150 g of salt, 30 g of ginger, 10 g of garlic, and 5 g of coriander and boil for 120 minutes;
(2) 상기 (1)단계의 끓인 가열통으로부터 닭다리를 건져내어 20℃에서 8시간 동안 숙성시키는 단계;(2) taking out the chicken legs from the boiling tank of step (1) and aging them at 20° C. for 8 hours;
(3) 쌀눈 50 g, 다시마 10 g, 흰목이 버섯 10 g, 달맞이꽃 5 g, 독활 3 g, 아티초크 2 g에 물 800 mL를 넣고 60분 동안 끓여 쌀눈 혼합 추출액을 제조하는 단계;(3) Adding 800 mL of water to 50 g of rice buds, 10 g of kelp, 10 g of white mushroom, 5 g of evening primrose, 3 g of poison shoots, and 2 g of artichoke, and boiling for 60 minutes to prepare a mixed extract of rice buds;
(4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액 800 mL와 물엿 3 g, 소금 10g, 간장 15 g, 소고기 엑기스 20 g, 치킨 스톡 분말 10 g 및 정향 15 g을 넣고 끓여 쌀국수용 육수를 제조하는 단계; 및(4) Add 800 mL of the rice bud mixture extract prepared in step (3) above, 3 g of starch syrup, 10 g of salt, 15 g of soy sauce, 20 g of beef extract, 10 g of chicken stock powder, and 15 g of cloves to a pot and boil to make broth for rice noodles. Preparing; and
(5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리 1개와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물 100 g, 양파 50 g 및 대파 10 g을 얹어주는 단계를 포함할 수 있다.(5) Add one aged chicken leg from step (2) and pre-boiled rice noodles to the broth for rice noodles in step (4), and add 100 g of bean sprouts, 50 g of onion, and 10 g of green onion. can include
본 발명은 또한, 상기 방법으로 제조된 닭 쌀국수를 제공한다.The present invention also provides chicken rice noodles prepared by the above method.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.
제조예 1. 닭 쌀국수Manufacturing Example 1. Chicken Rice Noodles
(1) 60 L의 스테인레스 통에 닭다리 40개(약 4~5 kg) 및 정수물 40 L를 넣고 끓기 시작하면, 소금 150 g. 생강가루 30 g, 마늘 10 g 및 고수 5 g을 넣고 2시간 동안 끓여주었다(강불 1시간, 중불 30분, 약불 30분).(1) Put 40 chicken legs (approximately 4~5 kg) and 40 L of purified water in a 60 L stainless steel container, and when it starts to boil, add 150 g of salt. Add 30 g of ginger powder, 10 g of garlic, and 5 g of coriander and simmer for 2 hours (1 hour on high heat, 30 minutes on medium heat, 30 minutes on low heat).
(2) 상기 (1)단계의 끓인 통으로부터 닭다리를 건져내어 20℃에서 8시간 동안 숙성시켰다(이때, 닭기름은 걷어내지 않는다).(2) The chicken legs were removed from the boiled barrel in step (1) and aged at 20 ° C. for 8 hours (at this time, the chicken oil was not removed).
(3) 쌀눈 50 g, 다시마 10 g, 흰목이 버섯 10 g, 달맞이꽃 5 g, 독활 3 g 및 아티초크(arti choke) 잎 2 g에 정수물 800 mL를 넣고 1시간 동안 끓이고 여과하여 쌀눈 혼합 추출액을 제조하였다.(3) Add 800 mL of purified water to 50 g of rice buds, 10 g of kelp, 10 g of white-necked mushrooms, 5 g of evening primrose, 3 g of poison shoots, and 2 g of artichoke leaves, boil for 1 hour, filter, and extract the mixture of rice buds. was manufactured.
(4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액 800 mL와 물엿 3 g, 정제소금 10 g, 양조간장 15 g, 소고기 엑기스(주식회사 이에스식품원료, 소고기 추출액, 말토덱스트린, 정제염, 글루타롬977, 헥산아이지,글리신, 잔탄검, 구연산) 20 g, 치킨 스톡 분말(Nestle Manufacturing Sdn, Bhd) 10 g 및 정향 15 g을 넣고 끓여 쌀국수용 육수를 제조하였다.(4) In a pot, 800 mL of the rice bud mixture extract prepared in step (3) above, 3 g of starch syrup, 10 g of refined salt, 15 g of brewed soy sauce, beef extract (Es Food raw material, beef extract, maltodextrin, refined salt, text 20 g of Rutalom 977, hexane, glycine, xanthan gum, citric acid), 10 g of chicken stock powder (Nestle Manufacturing Sdn, Bhd), and 15 g of cloves were added and boiled to prepare broth for rice noodles.
(5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리 1개와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물 100 g, 채썬 양파 50 g 및 채썬 대파 10 g을 추가로 얹어주었다.(5) Add 1 aged chicken leg and pre-boiled rice noodles from step (2) to the broth for rice noodles in step (4), and add 100 g of bean sprouts, 50 g of shredded onion, and 10 g of shredded green onion. was topped with
비교예 1. 닭 쌀국수Comparative Example 1. Chicken Rice Noodles
상기 제조예 1의 방법으로 닭 쌀국수를 제조하되, (3)단계의 쌀눈 혼합 추출액을 제조하는 구성을 생략하고, (4)단계에서 쌀눈 혼합 추출액 대신 정수물을 사용하여, 닭 쌀국수를 제조하였다.Chicken rice noodles were prepared by the method of Preparation Example 1, but the configuration for preparing the rice bud mixture extract in step (3) was omitted, and chicken rice noodles were prepared by using purified water instead of the rice bud mixture extract in step (4).
비교예 2 내지 4. 닭 쌀국수Comparative Examples 2 to 4. Chicken Rice Noodles
상기 제조예 1의 방법으로 닭 쌀국수를 제조하되, (3)단계의 쌀눈 혼합 추출액 제조 시 재료 배합을 상기 표 1과 같이 배합한 쌀눈 혼합 추출액을 이용하여 비교예 2 내지 4의 닭 쌀국수를 제조하였다.Chicken rice noodles were prepared by the method of Preparation Example 1, but chicken rice noodles of Comparative Examples 2 to 4 were prepared using the rice bud mixture extract prepared by mixing the ingredients as shown in Table 1 when preparing the rice bud mixture extract in step (3). .
비교예 5. 닭 쌀국수Comparative Example 5. Chicken Rice Noodles
(1) 60 L의 통에 닭다리 40개(약 4~5 kg) 및 정수물 40 L를 넣고 끓기 시작하면, 소금 110 g. 생강가루 50 g, 마늘 25 g, 고수 10 g을 넣고 1시간 동안 끓여주었다.(1) Put 40 chicken legs (about 4-5 kg) and 40 L of purified water in a 60 L container, and when it starts to boil, 110 g of salt. Add 50 g of ginger powder, 25 g of garlic, and 10 g of coriander and boil for 1 hour.
(2) 상기 (1)단계의 끓인 통으로부터 닭다리를 건져내어 20℃에서 1시간 동안 숙성시켰다(이때, 닭기름은 걷어내지 않는다).(2) The chicken legs were removed from the boiled barrel in step (1) and aged at 20 ° C. for 1 hour (at this time, the chicken oil was not removed).
(3) 쌀눈 30 g, 다시마 20 g, 흰목이 버섯 5 g, 달맞이꽃 10 g, 독활 10 g, 아티초크(arti choke) 잎 5 g에 정수물 800 mL를 넣고 2시간 동안 끓여 쌀눈 혼합 추출액을 제조하였다.(3) Add 800 mL of purified water to 30 g of rice buds, 20 g of kelp, 5 g of white-necked mushrooms, 10 g of evening primrose, 10 g of poison shoots, and 5 g of artichoke leaves, and boil for 2 hours to prepare a mixed extract of rice buds. did
(4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액 800 mL와 물엿 5 g, 정제소금 6 g, 양조간장 20 g, 소고기 엑기스(주식회사 이에스식품원료, 소고기 추출액, 말토덱스트린, 정제염, 글루타롬977, 헥산아이지,글리신, 잔탄검, 구연산) 15 g, 치킨 스톡 분말(Nestle Manufacturing Sdn, Bhd) 15 g, 정향 12 g을 넣고 끓여 쌀국수용 육수를 제조하였다.(4) In a pot, 800 mL of the rice bud mixture extract prepared in step (3) above, 5 g of starch syrup, 6 g of refined salt, 20 g of brewed soy sauce, beef extract (Es Food raw material, beef extract, maltodextrin, refined salt, text 15 g of Rutalom 977, hexane, glycine, xanthan gum, citric acid), 15 g of chicken stock powder (Nestle Manufacturing Sdn, Bhd), and 12 g of cloves were added and boiled to prepare broth for rice noodles.
(5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리 1개와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물 50 g, 채썬 양파 90 g, 채썬 대파 20 g을 추가로 얹어주었다.(5) Add 1 aged chicken leg and pre-boiled rice noodles from step (2) to the broth for rice noodles in step (4), and add 50 g of bean sprouts, 90 g of shredded onion, and 20 g of shredded green onion. was topped with
실시예 1. 쌀국수용 육수의 항산화 활성Example 1. Antioxidant activity of broth for rice noodles
상기 제조예 1과 비교예 1 내지 4의 쌀국수용 육수의 DPPH 라디칼 소거능을 비교한 결과는 표 2와 같다. Table 2 shows the results of comparing the DPPH radical scavenging abilities of the broths for rice noodles of Preparation Example 1 and Comparative Examples 1 to 4.
그 결과, 제조예 1((4)단계)의 쌀국수용 육수가 가장 높은 항산화 활성을 나타내었다. 비교예들 중에서는 비교예 1의 쌀국수용 육수가 가장 낮은 활성을 나타내었다.As a result, the broth for rice noodles of Preparation Example 1 (step (4)) showed the highest antioxidant activity. Among the comparative examples, the broth for rice noodles of Comparative Example 1 showed the lowest activity.
실시예 2. 쌀눈 혼합 추출액의 재료 종류에 따른 닭 쌀국수 관능검사Example 2. Chicken rice noodles sensory test according to the material type of the rice bud mixture extract
제조예 1과 비교예 1 내지 4의 닭 쌀국수를 가지고 훈련된 관능검사 요원 50명을 대상으로 맛, 향, 식감 및 전체적인 기호도를 평가하였고, 5점 척도법(1점: 매우 나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)으로 점수를 매겨 그 결과를 표 3에 나타내었다.Taste, aroma, texture and overall acceptability were evaluated for 50 sensory test agents trained with the chicken rice noodles of Preparation Example 1 and Comparative Examples 1 to 4, and a 5-point scale (1 point: very bad, 2 points: bad , 3 points: normal, 4 points: good, 5 points: very good), and the results are shown in Table 3.
그 결과, 제조예 1의 닭 쌀국수가 비교예들의 닭 쌀국수에 비해 모든 항목에서 높은 기호도를 나타내었다. 따라서, 본원 발명의 재료 종류를 배합한 쌀눈 혼합 추출액을 사용하여 닭 쌀국수를 제조하는 것이 더욱 선호하는 것을 확인할 수 있었다As a result, the chicken rice noodles of Preparation Example 1 showed higher preference in all items than the chicken rice noodles of Comparative Examples. Therefore, it was confirmed that it is more preferred to prepare chicken rice noodles using the mixed extract of rice buds formulated with the types of materials of the present invention.
실시예 3. 재료 배합비 및 제조조건에 따른 닭 쌀국수의 관능검사Example 3. Sensory test of chicken rice noodles according to material mixing ratio and manufacturing conditions
제조예 1과 비교예 5의 닭 쌀국수를 가지고 실시예 2와 동일한 방법으로 관능검사를 실시하였다.A sensory test was performed in the same manner as in Example 2 with the chicken rice noodles of Preparation Example 1 and Comparative Example 5.
그 결과, 표 4에 나타낸 바와 같이, 제조예 1의 닭 쌀국수가 비교예 5의 닭 쌀국수에 비해 더 높은 점수를 나타내어, 본 발명의 제조예 1의 재료 배합비와 제조조건으로 닭 쌀국수를 제조하는 것이 가장 바람직함을 확인할 수 있었다.As a result, as shown in Table 4, the chicken rice noodles of Preparation Example 1 showed a higher score than the chicken rice noodles of Comparative Example 5, making it possible to prepare chicken rice noodles with the material mixing ratio and manufacturing conditions of Preparation Example 1 of the present invention. was found to be the most desirable.
Claims (5)
(2) 상기 (1)단계의 끓인 가열통으로부터 닭다리를 건져내어 숙성시키는 단계;
(3) 쌀눈, 다시마, 흰목이 버섯, 달맞이꽃, 독활 및 아티초크에 물을 넣고 끓여 쌀눈 혼합 추출액을 제조하는 단계;
(4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액과 물엿, 소금, 간장, 소고기 엑기스, 치킨 스톡 분말 및 정향을 넣고 끓여 쌀국수용 육수를 제조하는 단계; 및
(5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물, 양파 및 대파를 얹어주는 단계를 포함하여 제조하는 것을 특징으로 하는 닭 쌀국수의 제조방법.(1) Boiling chicken legs and water in a heating pot, adding salt, ginger, garlic, and coriander to it and boiling;
(2) taking out the chicken legs from the boiling tank of step (1) and aging them;
(3) adding water to rice buds, kelp, white-necked mushrooms, evening primrose, poison shoots and artichokes and boiling them to prepare a mixed extract of rice buds;
(4) preparing broth for rice noodles by adding the mixed extract of rice buds prepared in step (3), starch syrup, salt, soy sauce, beef extract, chicken stock powder, and cloves to a pot; and
(5) Adding the aged chicken legs and pre-boiled rice noodles in step (2) to the broth for rice noodles in step (4), and adding bean sprouts, onions and green onions to them. Characterized by manufacturing including the step of adding A method for producing chicken rice noodles.
(1) 가열통에 닭다리 35~45개 및 물 35~45 L를 넣어 끓이고, 여기에 추가로 소금 130~170 g, 생강 25~35 g, 마늘 8~12 g, 고수 4.5~5.5 g을 넣고 끓이는 단계;
(2) 상기 (1)단계의 끓인 가열통으로부터 닭다리를 건져내어 숙성시키는 단계;
(3) 쌀눈 45~55 g, 다시마 8~12 g, 흰목이 버섯 8~12 g, 달맞이꽃 4.5~5.5 g, 독활 2.7~3.3 g, 아티초크 1.8~2.2 g에 물 750~850 mL를 넣고 끓여 쌀눈 혼합 추출액을 제조하는 단계;
(4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액 750~850 mL와 물엿 2.7~3.3 g, 소금 8~12 g, 간장 13~17 g, 소고기 엑기스 18~22 g, 치킨 스톡 분말 8~12 g 및 정향 13~17 g을 넣고 끓여 쌀국수용 육수를 제조하는 단계; 및
(5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리 1~2개와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물 80~120 g, 양파 45~55 g 및 대파 8~12 g을 얹어주는 단계를 포함하여 제조하는 것을 특징으로 하는 닭 쌀국수의 제조방법.According to claim 2,
(1) Boil 35-45 chicken legs and 35-45 L of water in a heating pot, add 130-170 g of salt, 25-35 g of ginger, 8-12 g of garlic, and 4.5-5.5 g of coriander. boiling step;
(2) taking out the chicken legs from the boiling tank of step (1) and aging them;
(3) Add 750-850 mL of water to 45-55 g of rice buds, 8-12 g of kelp, 8-12 g of kelp mushrooms, 4.5-5.5 g of evening primrose, 2.7-3.3 g of poison shoots, and 1.8-2.2 g of artichoke and boil. Preparing a mixed extract of rice bran;
(4) In a pot, 750-850 mL of the mixed extract of rice buds prepared in step (3), 2.7-3.3 g of starch syrup, 8-12 g of salt, 13-17 g of soy sauce, 18-22 g of beef extract, and 8 chicken stock powder Adding ~12 g and 13-17 g of cloves and boiling to prepare broth for rice noodles; and
(5) Add 1 to 2 aged chicken legs from step (2) and pre-boiled rice noodles to the broth for rice noodles in step (4), and add 80 to 120 g of bean sprouts, 45 to 55 g of onions, and green onions A method for producing chicken rice noodles, characterized in that for manufacturing, including the step of adding 8 to 12 g.
(1) 가열통에 닭다리 35~45개 및 물 35~45 L를 넣어 끓이고, 여기에 추가로 소금 130~170 g, 생강 25~35 g, 마늘 8~12 g, 고수 4.5~5.5 g을 넣고 100~140분 동안 끓이는 단계;
(2) 상기 (1)단계의 끓인 가열통으로부터 닭다리를 건져내어 18~22℃에서 7~9시간 동안 숙성시키는 단계;
(3) 쌀눈 45~55 g, 다시마 8~12 g, 흰목이 버섯 8~12 g, 달맞이꽃 4.5~5.5 g, 독활 2.7~3.3 g, 아티초크 1.8~2.2 g에 물 750~850 mL를 넣고 50~70분 동안 끓여 쌀눈 혼합 추출액을 제조하는 단계;
(4) 냄비에 상기 (3)단계의 제조한 쌀눈 혼합 추출액 750~850 mL와 물엿 2.7~3.3 g, 소금 8~12 g, 간장 13~17 g, 소고기 엑기스 18~22 g, 치킨 스톡 분말 8~12 g 및 정향 13~17 g을 넣고 끓여 쌀국수용 육수를 제조하는 단계; 및
(5) 상기 (4)단계의 쌀국수용 육수에 상기 (2)단계의 숙성시킨 닭다리 1~2개와 미리 삶아둔 쌀국수를 넣어주고, 여기에 숙주나물 80~120 g, 양파 45~55 g 및 대파 8~12 g을 얹어주는 단계를 포함하여 제조하는 것을 특징으로 하는 닭 쌀국수의 제조방법.According to claim 3,
(1) Boil 35-45 chicken legs and 35-45 L of water in a heating pot, add 130-170 g of salt, 25-35 g of ginger, 8-12 g of garlic, and 4.5-5.5 g of coriander. Boiling for 100 to 140 minutes;
(2) taking out the chicken legs from the boiling tank of step (1) and aging them at 18-22° C. for 7-9 hours;
(3) Add 750 to 850 mL of water to 45 to 55 g of rice buds, 8 to 12 g of kelp, 8 to 12 g of white mushrooms, 4.5 to 5.5 g of evening primrose, 2.7 to 3.3 g of poison shoots, and 1.8 to 2.2 g of artichokes and mix 50 Boiling for ~70 minutes to prepare a mixed extract of rice buds;
(4) In a pot, 750-850 mL of the mixed extract of rice buds prepared in step (3), 2.7-3.3 g of starch syrup, 8-12 g of salt, 13-17 g of soy sauce, 18-22 g of beef extract, and 8 chicken stock powder Adding ~12 g and 13-17 g of cloves and boiling to prepare broth for rice noodles; and
(5) Add 1 to 2 aged chicken legs from step (2) and pre-boiled rice noodles to the broth for rice noodles in step (4), and add 80 to 120 g of bean sprouts, 45 to 55 g of onions, and green onions A method for producing chicken rice noodles, characterized in that for manufacturing, including the step of adding 8 to 12 g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200150336A KR102547646B1 (en) | 2020-11-11 | 2020-11-11 | Method for producing chicken rice noodles and chicken rice noodles produced by the same method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200150336A KR102547646B1 (en) | 2020-11-11 | 2020-11-11 | Method for producing chicken rice noodles and chicken rice noodles produced by the same method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20220064146A KR20220064146A (en) | 2022-05-18 |
| KR102547646B1 true KR102547646B1 (en) | 2023-06-23 |
Family
ID=81800721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200150336A KR102547646B1 (en) | 2020-11-11 | 2020-11-11 | Method for producing chicken rice noodles and chicken rice noodles produced by the same method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102547646B1 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100891644B1 (en) * | 2007-04-05 | 2009-04-02 | 정정임 | Manufacture method of pepper-pot soup |
| KR101858996B1 (en) * | 2016-03-11 | 2018-06-27 | 문윤봉 | Meat broth manufacture method and chicken food manufacture method |
| KR20190132303A (en) * | 2019-11-07 | 2019-11-27 | 주식회사 마이다스손컴퍼니 | chicken one noodle manufacturing method |
-
2020
- 2020-11-11 KR KR1020200150336A patent/KR102547646B1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| KR20220064146A (en) | 2022-05-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101973386B1 (en) | Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same | |
| KR100671771B1 (en) | Flavoring source and method of manufacturing the same | |
| KR100883639B1 (en) | Production Method of Spicy Sauce for Chopped Roast Chicken and Chicken Soup, and Cooking Method Using This | |
| KR102013228B1 (en) | Manufacturing method of boiled chicken soup with Hooker chives and boiled chicken soup manufactured by the same | |
| KR102597381B1 (en) | Method of manufacturing seasoning sauce for chicken ribs containing medicinal materials | |
| KR20170139893A (en) | Manufacturing method of rice cake | |
| KR101589173B1 (en) | Method for producing blue crab preserved in soy sauce using Lonicera Japonica and blue crab preserved in soy sauce using Lonicera Japonica produced by the same method | |
| KR102464708B1 (en) | Method of making broth for ramen | |
| KR102503979B1 (en) | Dakgalbi sauce and manufacturing method of the same | |
| KR102410710B1 (en) | Method for manufacturing soy source steamed chicken | |
| KR102547646B1 (en) | Method for producing chicken rice noodles and chicken rice noodles produced by the same method | |
| KR102319788B1 (en) | Multifunctional papaer with chicken breast and manufacturing method of the same | |
| KR101855497B1 (en) | Method for producing bokgyetang using puffer bone and intestines | |
| KR20190119734A (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN104757506A (en) | Original mushroom sauce | |
| CN104757507A (en) | Spicy mushroom sauce | |
| KR100737502B1 (en) | Manufacturing method of pork be seasoned with spices having soybean paste | |
| KR102144213B1 (en) | Method for manufacturing sauce of raw fish soup | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| KR101020514B1 (en) | Mulberryleaves pickled kimchi and manufacturing method for the same | |
| KR20150086428A (en) | Crab preserved in soy sauce of manufacture method and Crab preserved in soy sauce | |
| KR102243848B1 (en) | Method for producing soy sauce of abalone using functional substances | |
| KR102559134B1 (en) | The shabu Sauce manufacturing method and Shabu Manufactured thereby | |
| KR102498450B1 (en) | Tare sauce and manufacturing method of the same | |
| KR20190046024A (en) | Method for producing sliced pork belly in water and sliced pork belly in water produced by the same method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |