KR102663857B1 - Method for Ongsimyi Kalguksu - Google Patents
Method for Ongsimyi Kalguksu Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 13
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- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 38
- 235000012015 potatoes Nutrition 0.000 claims abstract description 36
- 235000021395 porridge Nutrition 0.000 claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23V2300/24—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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 옹심이 칼국수 제조방법에 관한 것으로, 감자를 주재료로 사용한 곤죽으로 국물을 만들어 소화에 부담이 없어, 다양한 소비자의 기호를 충족시킬 수 있고 씹는 맛이 좋아 관능이 우수한 옹심이 칼국수를 제조할 수 있다.The present invention relates to a method for manufacturing Ongsimi kalguksu, which makes soup with porridge using potatoes as the main ingredient to produce Ongsimi kalguksu that is easy on digestion, can satisfy the tastes of various consumers, and has excellent sensory properties due to its good chewiness. You can.
Description
본 발명은 옹심이 칼국수의 제조방법에 관한 것으로, 감자를 주재료로 한 곤죽으로 칼국수 국물을 제조하여 소화에 부담이 없으며 씹는 맛이 좋아 관능이 우수하고 다양한 소비자의 기호를 충족시킬 수 있는 옹심이 칼국수 및 이의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing Ongsimi kalguksu, which produces kalguksu soup with porridge made of potatoes as the main ingredient, so that Ongsimi kalguksu is easy on digestion, has good chewiness, has excellent sensory properties, and can satisfy the tastes of various consumers. and its manufacturing method.
칼국수를 비롯한 면류(麵類)는 곡분 특히 소맥분을 주원료로 제조되는 대표적인 탄수화물 식품으로서, 열량원 관점에서의 주식으로서 뿐 아니라 다양한 요리의 주재료 또는 부재료로 널리 활용되고 있다.Noodles, including kalguksu (noodles), are representative carbohydrate foods made from grain flour, especially wheat flour, and are widely used not only as a staple food from the perspective of a calorie source but also as a main or auxiliary ingredient in various dishes.
여타의 면류 식품과 달리 건조, 유탕(油湯) 또는 호화(糊化) 처리되지 않은 생면으로 제조 및 유통되는 칼국수는 보존성 등 유통상 제약에도 불구하고 특유의 식감 및 풍미로 인하여 그 수요가 증대되고 있다.Unlike other noodle foods, the demand for kalguksu, which is manufactured and distributed with fresh noodles that have not been dried, boiled, or gelatinized, is increasing due to its unique texture and flavor despite limitations in distribution such as preservation. .
특히, 포장기술 및 냉장유통 기술의 발전이 발전함에 따라 장시간 신선도를 유지한 상태로 생면의 유통이 가능하게 되고, 인체에 유해한 트랜스지방(trans fat)이 다량 함유된 유탕면과 다량의 나트륨을 함유한 건면 등 여타의 대량생산 면류 식품에 비하여 건강에 좋은 것으로 알려지면서 건강식으로 각광받고 있다.In particular, with the advancement of packaging technology and refrigerated distribution technology, it has become possible to distribute raw noodles while maintaining their freshness for a long time. Fried noodles contain a large amount of trans fat, which is harmful to the human body, and a large amount of sodium. It is known to be healthier than other mass-produced noodle foods, such as Hangeonmyeon, and is in the spotlight as a healthy food.
한편, 감자는 조선시대 중국에서 유입된 구황작물로서, 예로부터 주식인 쌀 또는 보리의 대용이나 별미로 널리 섭취되었다. 감자에는 탄수화물 외에도 단백질, 비타민, 무기물을 함유하고 있어, 전분을 원료로 하는 칼국수에서 나타나는 영양적 불균형을 해소할 수 있다. 감자에 포함된 단백질은 함량이 낮으나, 인체가 반드시 섭취하여야 하는 필수 아미노산을 다량 포함하고 있어 생물학적 가치가 우수하고, 특히 감자에 들어 있는 비타민 C는 푸른 채소에 포함된 비타민 C와 달리 삶아도 파괴되지 않는 점이 특징이다.Meanwhile, potatoes are an old-growth crop introduced from China during the Joseon Dynasty, and have been widely consumed since ancient times as a substitute for staple food such as rice or barley or as a delicacy. Potatoes contain proteins, vitamins, and minerals in addition to carbohydrates, so they can resolve the nutritional imbalance that occurs in kalguksu (noodle soup) made from starch. Although the protein content in potatoes is low, it has excellent biological value as it contains a large amount of essential amino acids that the human body must consume. In particular, unlike vitamin C in green vegetables, vitamin C in potatoes is not destroyed even when boiled. The characteristic is that it does not.
본 발명은 감자를 주재료로 사용한 곤죽으로 칼국수 국물을 제조하여 소화에 부담이 없으며, 씹는맛이 좋아 관능이 우수하고, 다양한 소비자의 기호를 충족시킬 수 있는 옹심이 칼국수 및 이의 제조방법을 제공하고자 한다.The present invention aims to provide Ongsimi kalguksu and a manufacturing method thereof that manufacture kalguksu soup using porridge using potatoes as the main ingredient, which is easy on digestion, has good chewiness and excellent sensory properties, and can satisfy the tastes of various consumers. .
본 발명은 물에 옹심이와 칼국수 면을 넣고 강불에서 0.5~1.5분, 중불에서 3~5분 가열하는 단계 (a); 및 단계 (a)의 가열 후, 옹심이와 칼국수 면 위에 고명을 올리고 곤죽 국물을 넣어주는 단계 (b);를 포함하되, 상기 칼국수 면은, 고구마 전분 4,000~5,000 중량부, 옥수수 전분 90~110 중량부, 메밀가루 360~440 중량부, 밀가루 6,000~8,000 중량부를 포함하는 배합가루와, 물 3,000~5,000 중량부, 다시다 0.5~1.5 중량부, 소금 10~15 중량부를 포함하는 배합물을 혼합하여 제조한 칼국수 반죽을 압출 성형하여 제조된 것이고, 상기 곤죽 국물은, 들기름, 슬라이스 감자에 물을 첨가하고 삶은 후 갈아서 제조된 곤죽에, 물, 간장, 들기름을 혼합하여 끓여 제조된 것임을 특징으로 하는 옹심이 칼국수 제조방법을 제공한다.The present invention includes the step (a) of putting ongsimi and kalguksu noodles in water and heating them over high heat for 0.5 to 1.5 minutes and over medium heat for 3 to 5 minutes; And after heating in step (a), step (b) of placing toppings on the noodles and kalguksu noodles and adding bean porridge broth; wherein the kalguksu noodles include 4,000 to 5,000 parts by weight of sweet potato starch and 90 to 110 parts by weight of corn starch. Manufactured by mixing a blended powder containing 360-440 parts by weight of buckwheat flour, 6,000-8,000 parts by weight of wheat flour, and a blend containing 3,000-5,000 parts by weight of water, 0.5-1.5 parts by weight of dashi, and 10-15 parts by weight of salt. It is manufactured by extrusion molding of one kalguksu dough, and the porridge broth is prepared by adding water to perilla oil and sliced potatoes, boiling them, grinding them, and boiling the porridge prepared by mixing water, soy sauce, and perilla oil. Provides a method for making kalguksu.
본 발명의 옹심이 칼국수 제조방법에 있어서, 상기 단계 (a)는, 물 500~700 중량부, 옹심이 90~110 중량부, 칼국수 면 140~180 중량부를 혼합하는 것을 특징으로 하는 것일 수 있다.In the method for producing Ongsimi kalguksu of the present invention, step (a) may be characterized by mixing 500 to 700 parts by weight of water, 90 to 110 parts by weight of Ongsimi, and 140 to 180 parts by weight of kalguksu noodles.
본 발명의 옹심이 칼국수 제조방법에 있어서, 상기 옹심이는, 옥수수 전분 3,000~4000 중량부, 감자 전분 5,000~6000 중량부의 혼합물에 소금 250~300 중량부, 미원 100~150 중량부, 물 3,000~5,000 중량부를 혼합하고, 끓여 1차 반죽하는 단계 (가); 상기 단계 (가) 후, 1차 반죽에, 간 감자 25,000~27,000 중량부, 간 감자로부터 분리한 감자전분 500~800 중량부, 간 당근 400~600 중량부를 혼합하여 2차 반죽하는 단계 (나); 상기 단계 (나) 후, 상기 2차 반죽에 식초 80~120 중량부를 첨가하여 반죽을 완성하고, 완성한 반죽을 50~70분 동안 냉장보관 후 1~2 cm로 절단하는 단계 (다); 를 포함하여 제조된 것을 특징으로 하는 것일 수 있다.In the method of producing Ongsimi kalguksu of the present invention, the Ongsimi is a mixture of 3,000 to 4,000 parts by weight of corn starch and 5,000 to 6,000 parts by weight of potato starch, 250 to 300 parts by weight of salt, 100 to 150 parts by weight of Miwon, and 3,000 to 3,000 parts by weight of water. Step (A) of mixing 5,000 parts by weight, boiling and making the first dough; After step (a), mixing 25,000 to 27,000 parts by weight of ground potatoes, 500 to 800 parts by weight of potato starch separated from the ground potatoes, and 400 to 600 parts by weight of grated carrots into the first dough to make the second dough (B) ; After step (b), adding 80 to 120 parts by weight of vinegar to the secondary dough to complete the dough, refrigerating the completed dough for 50 to 70 minutes and cutting it into 1 to 2 cm (c); It may be characterized as being manufactured including.
본 발명의 옹심이 칼국수 제조방법에 있어서, 상기 1차 반죽은, 20~40초 반죽 후 8~12분간 뜸을 들여 반죽하고 온도를 32℃ 이하의 얼지않는 온도로 떨어뜨리는 과정을 포함하는 것을 특징으로 하는 것일 수 있다.In the Ongsimi kalguksu manufacturing method of the present invention, the first kneading includes kneading for 20 to 40 seconds, kneading for 8 to 12 minutes, and lowering the temperature to a non-freezing temperature of 32°C or lower. It may be done by.
본 발명의 방법에 의해 제조된 옹심이 칼국수는 특정 원재료를 특정 배합비로 배합하여 부드러운 칼국수 면발과 쫄깃한 옹심이를 제공할 수 있으며, 감자를 주재료로 사용한 곤죽으로 국물을 만들어 소화에 부담이 없어, 다양한 소비자의 기호를 충족시킬 수 있고 씹는 맛이 좋아 관능이 우수한 효과를 발휘할 수 있다.Ongsimi kalguksu produced by the method of the present invention can provide soft kalguksu noodles and chewy Ongsimi by mixing specific raw materials at a specific mixing ratio, and the soup is made with porridge using potatoes as the main ingredient, so there is no burden on digestion and can be used in a variety of ways. It can satisfy consumer preferences and has a good chewy taste, providing excellent sensory effects.
도 1은 본 발명에 따라 제조한 옹심이 칼국수의 사진이다. Figure 1 is a photograph of Ongsimi Kalguksu prepared according to the present invention.
칼국수는 다양한 부재료를 첨가하여 관능성, 기능성, 영양성을 증가시킬 수 있으며, 조리 시 첨가되는 육수의 맛에 의해서도 다양한 맛의 칼국수를 제조할 수 있는 장점이 있다. 일반적으로, 칼국수를 비롯한 국수의 관능을 평가할 시 면의 식감, 먹을 때 표면의 촉감, 면 자체의 색상 등으로 평가하며, 배합원료의 특성과 배합수의 함량 등에 따라서 품질이 달라질 수 있고, 첨가되는 부재료에 의해 기능성을 강화시킬 수 있다.Kalguksu can increase its sensory, functionality, and nutritional properties by adding various auxiliary ingredients, and has the advantage of being able to produce kalguksu with various flavors depending on the taste of the broth added during cooking. In general, when evaluating the sensory properties of noodles, including kalguksu, it is evaluated based on the texture of the noodles, the texture of the surface when eaten, and the color of the noodles themselves. The quality may vary depending on the characteristics of the mixing ingredients and the content of the mixing water, etc. Functionality can be enhanced by auxiliary materials.
본 발명의 옹심이 칼국수는 특정 원재료를 특정 배합비로 배합하여 부드러운 칼국수 면발과 쫄깃한 옹심이를 제공할 수 있고, 감자를 주재료로 사용한 곤죽으로 국물을 만들어 소화에 부담이 없어, 다양한 소비자의 기호를 충족시킬 수 있고 씹는 맛이 좋아 관능이 우수한 효과를 발휘할 수 있다. The Ongsimi kalguksu of the present invention can provide soft kalguksu noodles and chewy Ongsimi by mixing specific raw materials at a specific mixing ratio, and the soup is made with porridge using potatoes as the main ingredient, so it is easy on digestion and satisfies the tastes of various consumers. It can be cooked and has a good chewy taste, so it can have excellent sensory effects.
본 발명은 물에 옹심이와 칼국수 면을 넣고 강불에서 0.5~1.5분, 중불에서 3~5분 가열하는 단계 (a); 및 단계 (a)의 가열 후, 옹심이와 칼국수 면 위에 고명을 올리고 곤죽 국물을 넣어주는 단계 (b);를 포함하되, 상기 칼국수 면은, 고구마 전분 4,000~5,000 중량부, 옥수수 전분 90~110 중량부, 메밀가루 360~440 중량부, 밀가루 6,000~8,000 중량부를 포함하는 배합가루와, 물 3,000~5,000 중량부, 다시다 0.5~1.5 중량부, 소금 10~15 중량부를 포함하는 배합물을 혼합하여 제조한 칼국수 반죽을 압출 성형하여 제조된 것이고, 상기 곤죽 국물은, 들기름, 슬라이스 감자에 물을 첨가하고 삶은 후 갈아서 제조된 곤죽에, 물, 간장, 들기름을 혼합하여 끓여 제조된 것임을 특징으로 하는 옹심이 칼국수 제조방법을 제공한다.The present invention includes the step (a) of putting ongsimi and kalguksu noodles in water and heating them over high heat for 0.5 to 1.5 minutes and over medium heat for 3 to 5 minutes; And after heating in step (a), step (b) of placing toppings on the noodles and kalguksu noodles and adding bean porridge broth; wherein the kalguksu noodles include 4,000 to 5,000 parts by weight of sweet potato starch and 90 to 110 parts by weight of corn starch. Manufactured by mixing a blended powder containing 360-440 parts by weight of buckwheat flour, 6,000-8,000 parts by weight of wheat flour, and a blend containing 3,000-5,000 parts by weight of water, 0.5-1.5 parts by weight of dashi, and 10-15 parts by weight of salt. It is manufactured by extrusion molding of one kalguksu dough, and the porridge broth is prepared by adding water to perilla oil and sliced potatoes, boiling them, grinding them, and boiling the porridge prepared by mixing water, soy sauce, and perilla oil. Provides a method for making kalguksu.
이하, 하기에서는 본 발명의 옹심이 칼국수 제조방법을 각 단계별로 세분화해서 구체적으로 설명하고자 한다. Hereinafter, the Ongsimi kalguksu manufacturing method of the present invention will be described in detail by subdividing each step.
<단계 (a): 옹심이와 칼국수 면을 넣고 가열> <Step (a): Add ongsimi and kalguksu noodles and heat>
본 단계는 물에 옹심이와 칼국수 면을 넣고 강불에서 0.5~1.5분, 중불에서 3~5분 가열하는 과정이다. 이때, 바람직하게 물 500~700 중량부, 옹심이 90~110 중량부, 칼국수 면 140~180 중량부를 혼합하는 것이 좋다. This step is the process of putting ongsimi and kalguksu noodles in water and heating them over high heat for 0.5 to 1.5 minutes and over medium heat for 3 to 5 minutes. At this time, it is desirable to mix 500 to 700 parts by weight of water, 90 to 110 parts by weight of Ongsim, and 140 to 180 parts by weight of kalguksu noodles.
본 단계에서는 옹심이를 사용하는데, 옹심이는 감자를 갈아 물에 앉혀 전분 앙금을 건져낸 뒤 반죽을 떼어 만든 음식을 지칭한다. 옹심이는 '새알'을 뜻하는 강원도 방언이다. 상기 옹심이는 당업계에 널리 알려진 방법으로 제조된 것이라면 어느 것이나 사용해도 무방하다. 다만, 바람직하게는 옥수수 전분 3,000~4000 중량부, 감자 전분 5,000~6000 중량부의 혼합물에 소금 250~300 중량부, 미원 100~150 중량부, 물 3,000~5,000 중량부를 혼합하고, 끓여 1차 반죽하는 단계 (가); 상기 단계 (가) 후, 1차 반죽에, 간 감자 25,000~27,000 중량부, 간 감자로부터 분리한 감자전분 500~800 중량부, 간 당근 400~600 중량부를 혼합하여 2차 반죽하는 단계 (나); 상기 단계 (나) 후, 상기 2차 반죽에 식초 80~120 중량부를 첨가하여 반죽을 완성하고, 완성한 반죽을 50~70분 동안 냉장보관 후 1~2 cm로 절단하는 단계 (다); 를 포함하여 제조된 것을 사용하는 것이 좋다. In this step, Ongsimi refers to a food made by grinding potatoes, soaking them in water, removing the starch, and then removing the dough. Ongsimi is a Gangwon-do dialect word meaning ‘bird egg’. Any Ongsimi may be used as long as it is manufactured by a method widely known in the art. However, preferably, a mixture of 3,000 to 4,000 parts by weight of corn starch and 5,000 to 6,000 parts by weight of potato starch is mixed with 250 to 300 parts by weight of salt, 100 to 150 parts by weight of Miwon, and 3,000 to 5,000 parts by weight of water, boiled, and kneaded for the first time. Step (a); After step (a), mixing 25,000 to 27,000 parts by weight of ground potatoes, 500 to 800 parts by weight of potato starch separated from the ground potatoes, and 400 to 600 parts by weight of grated carrots into the first dough to make the second dough (B) ; After step (b), adding 80 to 120 parts by weight of vinegar to the secondary dough to complete the dough, refrigerating the completed dough for 50 to 70 minutes and cutting it into 1 to 2 cm (c); It is recommended to use products manufactured containing .
이때, 상기 옹심이 제조방법을 각 단계별로 구체적으로 설명하고자 한다. At this time, the Ongsimi manufacturing method will be described in detail at each step.
<단계 (가): 1차 반죽> <Step (a): 1st dough>
본 단계는 옥수수 전분 3,000~4000 중량부, 감자 전분 5,000~6000 중량부의 혼합물에 소금 250~300 중량부, 미원 100~150 중량부, 물 3,000~5,000 중량부를 혼합하고, 끓여 1차 반죽하는 과정이다. This step is the process of mixing 250-300 parts by weight of salt, 100-150 parts by weight of Miwon, and 3,000-5,000 parts by weight of water into a mixture of 3,000-4,000 parts by weight of corn starch and 5,000-6,000 parts by weight of potato starch, boiling, and making the first dough. .
본 단계에서는 옥수수 전분 3,000~4000 중량부, 감자 전분 5,000~6000 중량부의 혼합물에 소금 250~300 중량부, 미원 100~150 중량부, 물 3,000~5,000 중량부를 혼합하는데, 이와 같은 배합비로 반죽을 할 경우, 쫄깃한 옹심이를 제조할 수 있다. In this step, a mixture of 3,000 to 4,000 parts by weight of corn starch and 5,000 to 6,000 parts by weight of potato starch is mixed with 250 to 300 parts by weight of salt, 100 to 150 parts by weight of Miwon, and 3,000 to 5,000 parts by weight of water. Dough can be made with this mixing ratio. In this case, chewy Ongsimi can be manufactured.
또한, 상기 1차 반죽은 20~40초 반죽 후 8~12분간 뜸을 들여 반죽하고 온도를 32℃ 이하의 얼지않는 온도로 떨어뜨리는 과정을 통해 수행하는 것이 좋다. 더욱 바람직하게는 30초 반죽 후 10분간 뜸을 들이는 것이 좋다.In addition, the first kneading is preferably performed by kneading for 20 to 40 seconds, kneading for 8 to 12 minutes, and lowering the temperature to a non-freezing temperature of 32°C or lower. More preferably, it is better to knead for 30 seconds and then leave to rest for 10 minutes.
<단계 (나): 2차 반죽> <Step (B): 2nd dough>
본 단계는 상기 단계 (가) 후, 1차 반죽에, 간 감자 25,000~27,000 중량부, 간 감자로부터 분리한 감자전분 500~800 중량부, 간 당근 400~600 중량부를 혼합하여 2차 반죽하는 과정이다. 상기 2차 반죽은, 물을 첨가해서 농도를 조절해 가며 반죽할 수도 있다.In this step, after step (a), 25,000 to 27,000 parts by weight of ground potatoes, 500 to 800 parts by weight of potato starch separated from the ground potatoes, and 400 to 600 parts by weight of grated carrots are mixed into the first dough to make the second dough. am. The secondary dough may be kneaded by adjusting the concentration by adding water.
본 단계에서는 간 감자, 간 감자로부터 분리한 감자전분, 간 당근을 상기 단계 (가)에서 제조한 1차 반죽에 첨가한다. 간 감자, 간 당근은 통감자, 통당근을 갈아서 제조 가능한데, 통상의 방법으로 갈아 만들 수 있다. 또한, 감자전분은 간 감자로부터 분리하는데, 감자로부터 전분을 추출하는 통상적인 방법을 사용하여 수득할 수 있다. In this step, ground potatoes, potato starch separated from the ground potatoes, and ground carrots are added to the first dough prepared in step (a). Grated potatoes and grated carrots can be made by grinding whole potatoes and whole carrots, and can be made by grinding them in a normal way. Additionally, potato starch is separated from ground potatoes and can be obtained using a conventional method of extracting starch from potatoes.
<단계 (다): 절단> <Step (c): Cutting>
본 단계는 상기 단계 (나) 후, 상기 2차 반죽에 식초 80~120 중량부를 첨가하여 반죽을 완성하고, 완성한 반죽을 50~70분 동안 냉장보관 후 1~2 cm로 절단하는 과정이다. In this step, after step (b), 80 to 120 parts by weight of vinegar is added to the secondary dough to complete the dough, the completed dough is refrigerated for 50 to 70 minutes, and then cut into 1 to 2 cm pieces.
본 단계에서는 식초를 첨가하는데, 식초는 통상의 것을 사용할 수 있다. 식초를 첨가함으로써 반죽이 부드러워지고 변질을 예방하는 효과를 발휘할 수 있다. In this step, vinegar is added, and ordinary vinegar can be used. Adding vinegar can soften the dough and prevent spoilage.
본 단계의 절단 과정을 거침으로써 쫄깃한 옹심이를 최종 제조할 수 있다. By going through this cutting process, the final chewy Ongsimi can be manufactured.
한편, 본 단게 (a)에서는 칼국수 면을 사용하는데, 상기 칼국수 면은, 고구마 전분 4,000~5,000 중량부, 옥수수 전분 90~110 중량부, 메밀가루 360~440 중량부, 밀가루 6,000~8,000 중량부를 포함하는 배합가루와, 물 3,000~5,000 중량부, 다시다 0.5~1.5 중량부, 소금 10~15 중량부를 포함하는 배합물을 혼합하여 제조한 칼국수 반죽을 압출 성형하여 제조된 것을 사용한다. 이와 같이 조성된 칼국수 면을 사용할 경우, 소화에 부담이 없고, 씹는 맛이 좋은 칼국수 면을 제조할 수 있다. 이때, 압출 성형은 당업계에 널리 알려진 방법을 사용할 수 있다. Meanwhile, in this step (a), kalguksu noodles are used, and the kalguksu noodles include 4,000 to 5,000 parts by weight of sweet potato starch, 90 to 110 parts by weight of corn starch, 360 to 440 parts by weight of buckwheat flour, and 6,000 to 8,000 parts by weight of wheat flour. It is used by extrusion molding kalguksu dough prepared by mixing a mixture containing 3,000 to 5,000 parts by weight of water, 0.5 to 1.5 parts by weight of dashi, and 10 to 15 parts by weight of salt. When using kalguksu noodles formulated in this way, kalguksu noodles that are easy on digestion and have a good chew can be produced. At this time, extrusion molding can be done using a method widely known in the art.
<단계 (b): 곤죽 국물 첨가><Step (b): Addition of porridge broth>
본 단계는 단계 (a)의 가열 후, 옹심이와 칼국수 면 위에 고명을 올리고 곤죽 국물을 넣어주는 과정이다. In this step, after heating in step (a), garnishes are placed on the noodles and kalguksu noodles, and porridge soup is added.
상기 곤죽 국물은, 들기름, 슬라이스 감자에 물을 첨가하고 삶은 후 갈아서 제조된 곤죽에, 물, 간장, 들기름을 혼합하여 끓여 제조된 것을 사용한다. The porridge broth is prepared by adding water to perilla oil and sliced potatoes, boiling them, grinding them, and boiling them by mixing water, soy sauce, and perilla oil.
이때, 상기 곤죽 국물은, 곤죽 800~1,200 중량부, 물 800~1,200 중량부, 간장 40~60 중량부, 들기름 50~70 중량부를 혼합하여 끓여 제조한 것을 사용하는 것이 좋은데, 상기 곤죽은 들기름 90~110 중량부, 슬라이스 감자 1,800~2,200 중량부에 물 1,500~2,000 중량부를 첨가하여 3~6시간 삶은 후 갈아서 제조된 것을 사용하는 것이 좋다. 이와 같은 조건으로 제조된 곤죽 국물을 사용할 경우, 한층 증진된 소화율을 갖는 옹심이 칼국수를 제조할 수 있다. 이때, 상기 곤죽은, 냉동보관 후 사용할 수도 있다.At this time, the porridge broth is preferably prepared by boiling a mixture of 800 to 1,200 parts by weight of porridge, 800 to 1,200 parts by weight of water, 40 to 60 parts by weight of soy sauce, and 50 to 70 parts by weight of perilla oil. It is recommended to use ~110 parts by weight, which is prepared by adding 1,500~2,000 parts by weight of water to 1,800~2,200 parts by weight of sliced potatoes, boiling them for 3~6 hours, and then grinding them. When using bean porridge broth prepared under these conditions, Ongsimi kalguksu with improved digestibility can be produced. At this time, the porridge may be used after frozen storage.
이하, 본 발명의 구상을 하기 실시예를 통해 구체적으로 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the concept of the present invention will be explained in detail through the following examples. However, the scope of the present invention is not limited to the following examples, but also includes modifications of the technical idea equivalent thereto.
[제조예 1 : 옹심이 칼국수 첨가용 곤죽 국물 제조][Preparation Example 1: Preparation of bean porridge broth for adding Ongsimi kalguksu]
먼저, 곤죽을 하기와 같은 방법을 제조하였다. 들통에 들기름 100 mL와 슬라이스 감자 2,000 g을 넣은 다음 물 1,800 mL를 첨가하였다. 이 때 물은 감자가 잠길 정도의 높이인 것이 좋다. 물을 첨가한 다음 감자가 타지 않도록 5분마다 아래부분까지 섞어주면서 중불로 4시간 정도 끓여주었다. 완전히 익은 감자는 통으로 옮긴 다음 스프처럼 갈아서 (이하, 이 상태를 '곤죽'이라 함) 냉동보관 후 사용하였다.First, porridge was prepared in the same manner as below. 100 mL of perilla oil and 2,000 g of sliced potatoes were placed in a bucket, and then 1,800 mL of water was added. At this time, the water should be high enough to submerge the potatoes. After adding water, the potatoes were boiled over medium heat for about 4 hours, stirring to the bottom every 5 minutes to prevent them from burning. Fully ripe potatoes were transferred to a container, ground into a soup-like state (hereinafter referred to as 'pork'), frozen and stored before use.
상기의 방법으로 만들어 냉동보관한 곤죽을 상온에서 4시간 해동한 후 곤죽 1,000 mL, 물 1,000 mL, 간장 50 mL, 들기름 60 mL를 혼합하고 끓여서 곤죽 국물을 제조하였다.The frozen porridge made by the above method was thawed at room temperature for 4 hours, then 1,000 mL of porridge, 1,000 mL of water, 50 mL of soy sauce, and 60 mL of perilla oil were mixed and boiled to prepare porridge broth.
[제조예 2 : 옹심이 칼국수용 칼국수 면 제조][Manufacturing Example 2: Manufacturing of kalguksu noodles for Ongsimi kalguksu]
칼국수 반죽에 필요한 배합 가루와 배합 물을 제조하기 위해, 고구마 전분 4,500 g, 옥수수 전분(덱스) 100 g, 메밀가루 400 g, 밀가루 7,000 g을 혼합하여 배합 가루를 제조하고, 물 4,000 g, 다시다 1 g, 소금 13 g을 혼합하여 배합 물을 제조하였다. 제조한 배합 가루와 배합 물은 5분간 배합하고 5분 휴지시키는 과정을 3번 반복하며 반죽하였다. 반죽 완료 후 배합 기계의 아래 구멍을 열어 처음 나오는 반죽은 다시 기계 안으로 넣고 반죽을 320 g 씩 잘라 준비하였다. 자른 반죽은 칼국수 면을 제조하는 기계에 넣고 압출 성형하여 칼국수 면을 제조하였다.To prepare the mixing powder and mixing water required for the kalguksu dough, mix 4,500 g of sweet potato starch, 100 g of corn starch (dex), 400 g of buckwheat flour, and 7,000 g of wheat flour to prepare the mixing powder, 4,000 g of water, and 1 dashi. g and 13 g of salt were mixed to prepare blended water. The prepared mixed powder and mixed water were kneaded by mixing for 5 minutes and resting for 5 minutes, repeating the process three times. After completing the kneading, the bottom hole of the mixing machine was opened, the first dough that came out was put back into the machine, and the dough was cut into 320 g pieces. The cut dough was placed in a machine that produces kalguksu noodles and extruded to produce kalguksu noodles.
[제조예 3 : 옹심이 칼국수용 옹심이 제조][Manufacturing Example 3: Ongsimi manufacturing for kalguksu]
감자 26,000 g을 깎아서 갈아준 다음 깨끗이 씻어 물이 빠지도록 두고, 당근 500 g 을 깨끗이 씻어 갈아두었다. 그리고 소금 270 g, 미원 130 g, 물 4,200 g을 혼합하여 끓인 물을 준비하였다.26,000 g of potatoes were peeled and ground, then washed thoroughly and allowed to drain, and 500 g of carrots were washed and ground. Then, boiled water was prepared by mixing 270 g of salt, 130 g of Miwon, and 4,200 g of water.
다음으로 옥수수 전분 3,500 g과 감자 전분 5,500 g을 반죽기계에 넣고 앞서 끓인 물을 반죽기계에 부은 다음 30초 동안 반죽하고 10분간 뜸을 들이며 1차 반죽하였다. 이 때 반죽기계의 뚜껑은 닫고 반죽하는 것이 좋다. Next, 3,500 g of corn starch and 5,500 g of potato starch were put into the kneading machine, and the previously boiled water was poured into the kneading machine, kneaded for 30 seconds, and left to steam for 10 minutes for the first kneading. At this time, it is best to knead with the lid of the dough machine closed.
한편, 뜸을 들이는 동안 앞서 간 감자와 간 당근의 물기는 한번 더 빼주었고 빠져나온 감자 전분은 따로 분리해두었다. 10분간 뜸을 들인 후 반죽기계의 뚜껑을 열어 반죽하고 온도가 32℃ 이하로 떨어졌을 때, 상기에서 준비한 물기를 뺀 간 감자, 간 당근 및 분리한 감자 전분을 반죽기계에 넣고 2차 반죽하였다. 그리고 식초를 100 mL 첨가하고, 반죽기계 벽에 붙은 반죽을 떼주면서 반죽하였다. 반죽 완료 후 용기에 옮겨 담고 1시간 동안 냉장보관하고, 숙성된 반죽은 1.5 cm 크기로 떼어내어 옹심이를 제조하였다.Meanwhile, while steaming, the water from the previously grated potatoes and grated carrots was drained once more, and the potato starch that came out was separated. After steaming for 10 minutes, the lid of the kneading machine was opened to knead. When the temperature dropped below 32°C, the drained grated potatoes, grated carrots, and separated potato starch prepared above were placed in the kneading machine and kneaded for the second time. Then, 100 mL of vinegar was added, and the dough was kneaded while removing the dough from the wall of the kneading machine. After completing the dough, it was transferred to a container and refrigerated for 1 hour, and the aged dough was cut into 1.5 cm pieces to make Ongsimi.
[실시예 1 : 옹심이 칼국수 제조][Example 1: Ongsimi kalguksu production]
고명용 당근과 호박은 채썬 후 데쳐서 준비하였다. 그런 다음, 냄비에 물 1 L 를 넣어 끓이고, 물이 끓을 때 옹심이(제조예 3) 14알과 칼국수 면 (제조예 2) 160 g을 넣고 강불에서 1분, 중불에서 4분 끓였다. 완전히 익은 옹심이와 칼국수 면은 그릇에 옮겨 담고 고명용 당근과 호박을 올린 다음 앞서 제조한 곤죽 국물 (제조예 1) 700 mL를 부어 옹심이 칼국수를 제조하였다. Carrots and pumpkin for garnish were prepared by shredding and blanching. Then, put 1 L of water in a pot and boil it. When the water boiled, 14 pieces of Ongsimi (Preparation Example 3) and 160 g of Kalguksu noodles (Preparation Example 2) were added and boiled over high heat for 1 minute and over medium heat for 4 minutes. The fully cooked Ongsimi and kalguksu noodles were transferred to a bowl, top with carrots and pumpkin for garnish, and then 700 mL of the porridge broth (preparation example 1) prepared previously was poured to prepare Ongsimi kalguksu.
[비교예 1 : 시판 육수를 이용하여 옹심이 칼국수 제조][Comparative Example 1: Manufacturing Ongsimi Kalguksu using commercially available broth]
곤죽 국물을 사용하지 않고 시판 육수를 사용하여 옹심이 칼국수를 제조하였다. 시판 육수를 끓여 옹심이 칼국수 국물을 제조하고 고명용 당근과 호박을 채썬 후 데쳐서 준비하였다. 그런 다음, 냄비에 물 1 L를 넣어 끓이고, 물이 끓을 때 옹심이(제조예 3) 14알과 칼국수 면 (제조예 2) 160 g을 넣고 강불에서 1분, 중불에서 4분 끓였다. 완전히 익은 옹심이와 칼국수 면은 그릇에 옮겨 담고 고명용 당근과 호박을 올린 다음 앞서 끓여둔 시판 육수 700 mL를 부어 옹심이 칼국수를 제조하였다.Ongsimi kalguksu was prepared using commercially available broth instead of porridge broth. Ongsimi kalguksu soup was prepared by boiling commercially available broth, and carrots and pumpkin for garnish were shredded and blanched. Then, put 1 L of water in a pot and boil it. When the water boiled, 14 grains of Ongsimi (Preparation Example 3) and 160 g of Kalguksu noodles (Preparation Example 2) were added and boiled for 1 minute over high heat and 4 minutes over medium heat. The fully cooked Ongsimi and kalguksu noodles were transferred to a bowl, top with carrots and pumpkin for garnish, and then 700 mL of previously boiled commercial broth was poured to prepare Ongsimi kalguksu.
[비교예 2 : 밀가루로 제조한 면을 이용하여 옹심이 칼국수 제조][Comparative Example 2: Manufacturing Ongsimi Kalguksu using noodles made from wheat flour]
곤죽 국물을 사용하지 않고 시판 육수를 사용하되 밀가루만으로 제조한 면을 사용하여 옹심이 칼국수를 제조하였다. 시판 육수를 끓여 옹심이 칼국수 국물을 제조하고 고명용 당근과 호박은 채썬 후 데쳐서 준비하였다. 그런 다음, 냄비에 물 1 L 를 넣어 끓이고, 물이 끓을 때 옹심이(제조예 3) 14알과 밀가루만으로 제조한 칼국수 면을 넣고 강불에서 1분, 중불에서 4분 끓였다. 옹심이와 칼국수 면이 다 익으면 그릇에 옮겨 담고 고명용 당근과 호박을 올린 다음 앞서 끓여둔 시판 육수 700 mL를 부어 옹심이 칼국수를 제조하였다. Instead of using bean porridge broth, commercially available broth was used to prepare Ongsimi kalguksu using noodles made only from wheat flour. Ongsimi kalguksu soup was prepared by boiling commercially available broth, and carrots and pumpkin for garnish were prepared by shredding and blanching them. Then, put 1 L of water in a pot and boil it. When the water boiled, 14 grains of Ongsimi (Preparation Example 3) and kalguksu noodles made with only wheat flour were added and boiled over high heat for 1 minute and over medium heat for 4 minutes. When Ongsimi and kalguksu noodles were fully cooked, they were transferred to a bowl, top with carrots and pumpkin for garnish, and then 700 mL of commercially available broth that had been previously boiled was poured into Ongsimi kalguksu to prepare Ongsimi kalguksu.
[실험예 1 : 옹심이 칼국수의 관능평가][Experimental Example 1: Sensory evaluation of Ongsimi Kalguksu]
본 실험에서는 상기 실시예 1, 비교예 1 및 비교예 2에서 제조한 옹심이 칼국수의 관능을 평가하고자 하였다. 관능평가는 훈련된 관능검사요원 20명을 대상으로 식감, 맛, 색, 전체적인 만족도에 대하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 평균값으로 나타내었다.In this experiment, we attempted to evaluate the sensory properties of Ongsimi Kalguksu prepared in Example 1, Comparative Example 1, and Comparative Example 2. Sensory evaluation was conducted by 20 trained sensory inspectors based on standards (5-very good, 4-good, 3-average, 2-bad, 1-very bad) for texture, taste, color, and overall satisfaction. Scores were given accordingly and expressed as the average value.
그 결과는 하기 표 1에 나타내었다.The results are shown in Table 1 below.
상기 표 1에 의하면, 시판 육수를 이용하여 옹심이 칼국수를 제조한 비교예 1의 경우, 옹심이 및 칼국수가 국물과 조화가 잘 이루어지지 않았고, 깊은 맛이 부족하여 관능이 좋지 않았으며, 시판 육수 및 밀가루만으로 제조한 면을 이용한 비교예 2의 경우에는 관능이 가장 안 좋았다. 반면, 실시예 1의 경우, 곤죽 국물과 옹심이, 칼국수의 조화가 잘 이루어져 깊은 맛이 느껴지고, 칼국수 면발과 옹심이의 식감이 우수하여 관능적성이 우수함을 확인하였다.According to Table 1 above, in the case of Comparative Example 1, where Ongsimi kalguksu was prepared using commercially available broth, Ongsimi and kalguksu did not harmonize well with the broth, and the sensory quality was not good due to lack of depth of flavor. And in the case of Comparative Example 2 using noodles made only from wheat flour, the sensory quality was the worst. On the other hand, in the case of Example 1, the harmony of the bean-juk broth, ongsimi, and kalguksu was well achieved to provide a deep taste, and the texture of the kalguksu noodles and ongsimi was excellent, confirming excellent sensory suitability.
[실험예 2 : 곤죽의 첨가에 따른 옹심이 칼국수의 소화도 측정][Experimental Example 2: Measurement of digestibility of Ongsimi kalguksu according to the addition of porridge]
본 실험에서는 상기 실시예 1, 비교예 1 및 비교예 2에서 제조한 옹심이 칼국수의 관능을 평가하고자 하였다. 관능평가는 훈련된 관능검사요원 20명을 대상으로 식후 30분 쯤 위에서 느껴지는 '더부룩하지 않음'에 대하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 평균값으로 나타내었다.In this experiment, we attempted to evaluate the sensory properties of Ongsimi Kalguksu prepared in Example 1, Comparative Example 1, and Comparative Example 2. Sensory evaluation was conducted by 20 trained sensory testers, each based on criteria (5-very good, 4-good, 3-average, 2-bad, 1-extreme) for 'not bloated' felt in the stomach about 30 minutes after a meal. Scores were given depending on how bad it is (bad) and expressed as an average value.
그 결과는 하기 표 2에 나타내었다.The results are shown in Table 2 below.
상기 표 2에 의하면, 시판 육수를 이용하여 옹심이 칼국수를 제조한 비교예 1 및 시판 육수와 밀가루만으로 제조한 면을 이용한 비교예 2의 경우에는 위에서 더부룩함이 느껴져 소화율이 낮은 것으로 판단되었다. 반면, 실시예 1의 경우, 곤죽 국물을 사용함으로써, 소화에 부담이 없는 것으로 확인되었다.According to Table 2, in the case of Comparative Example 1, where Ongsimi Kalguksu was prepared using commercial broth, and Comparative Example 2, where noodles prepared only with commercial broth and flour were used, bloating was felt in the stomach and the digestibility was judged to be low. On the other hand, in the case of Example 1, it was confirmed that there was no burden on digestion by using bean porridge broth.
Claims (4)
단계 (a)의 가열 후, 옹심이와 칼국수 면 위에 고명을 올리고 곤죽 국물을 넣어주는 단계 (b);를 포함하되,
상기 칼국수 면은,
고구마 전분 4,000~5,000 중량부, 옥수수 전분 90~110 중량부, 메밀가루 360~440 중량부, 밀가루 6,000~8,000 중량부를 포함하는 배합가루와, 물 3,000~5,000 중량부, 다시다 0.5~1.5 중량부, 소금 10~15 중량부를 포함하는 배합물을 혼합하여 제조한 칼국수 반죽을 압출 성형하여 제조된 것이고,
상기 곤죽 국물은,
들기름, 슬라이스 감자에 물을 첨가하고 삶은 후 갈아서 제조된 곤죽에, 물, 간장, 들기름을 혼합하여 끓여 제조된 것이고,
상기 옹심이는,
옥수수 전분 3,000~4000 중량부, 감자 전분 5,000~6000 중량부의 혼합물에 소금 250~300 중량부, 미원 100~150 중량부, 물 3,000~5,000 중량부를 혼합하고, 끓여 1차 반죽하는 단계 (가);
상기 단계 (가) 후, 1차 반죽에, 간 감자 25,000~27,000 중량부, 간 감자로부터 분리한 감자전분 500~800 중량부, 간 당근 400~600 중량부를 혼합하여 2차 반죽하는 단계 (나);
상기 단계 (나) 후, 상기 2차 반죽에 식초 80~120 중량부를 첨가하여 반죽을 완성하고, 완성한 반죽을 50~70분 동안 냉장보관 후 1~2 cm로 절단하는 단계 (다); 를 포함하여 제조된 것을 특징으로 하는 옹심이 칼국수 제조방법.
Step (a) of putting ongsimi and kalguksu noodles in water and heating them over high heat for 0.5 to 1.5 minutes and over medium heat for 3 to 5 minutes; and
After heating in step (a), step (b) of placing toppings on the ongsimi and kalguksu noodles and adding bean porridge broth,
The kalguksu noodles are,
Blended powder containing 4,000 to 5,000 parts by weight of sweet potato starch, 90 to 110 parts by weight of corn starch, 360 to 440 parts by weight of buckwheat flour, and 6,000 to 8,000 parts by weight of wheat flour, 3,000 to 5,000 parts by weight of water, and 0.5 to 1.5 parts by weight of dashi, It is manufactured by extrusion molding kalguksu dough prepared by mixing a mixture containing 10 to 15 parts by weight of salt,
The porridge broth is,
It is made by adding water to perilla oil and sliced potatoes, boiling them, grinding them, and boiling them in a mixture of water, soy sauce, and perilla oil.
The above Ongsimi,
Step (a) of mixing 3,000 to 4,000 parts by weight of corn starch and 5,000 to 6,000 parts by weight of potato starch with 250 to 300 parts by weight of salt, 100 to 150 parts by weight of Miwon, and 3,000 to 5,000 parts by weight of water, followed by boiling;
After step (a), 25,000 to 27,000 parts by weight of ground potatoes, 500 to 800 parts by weight of potato starch separated from the ground potatoes, and 400 to 600 parts by weight of grated carrots are mixed into the first dough to make the second dough (B). ;
After step (b), adding 80 to 120 parts by weight of vinegar to the secondary dough to complete the dough, refrigerating the completed dough for 50 to 70 minutes and cutting it into 1 to 2 cm (c); Ongsimi kalguksu manufacturing method, characterized in that it is manufactured including.
상기 단계 (a)는,
물 500~700 중량부, 옹심이 90~110 중량부, 칼국수 면 140~180 중량부를 혼합하는 것을 특징으로 하는 옹심이 칼국수 제조방법.
According to paragraph 1,
In step (a),
A method for producing Ongsimi kalguksu, characterized in that mixing 500 to 700 parts by weight of water, 90 to 110 parts by weight of Ongsimi, and 140 to 180 parts by weight of kalguksu noodles.
상기 1차 반죽은,
20~40초 반죽 후 8~12분간 뜸을 들여 반죽하고 온도를 32℃ 이하의 얼지않는 온도로 떨어뜨리는 과정을 포함하는 것을 특징으로 하는 옹심이 칼국수 제조방법. According to paragraph 1,
The first dough is,
A method of producing Ongsimi kalguksu, which includes kneading for 20 to 40 seconds, kneading for 8 to 12 minutes, and lowering the temperature to a non-freezing temperature of 32°C or lower.
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