KR20170128026A - Yukgaejang knife-cut noodle containing hemp seed and the manufacture Method - Google Patents
Yukgaejang knife-cut noodle containing hemp seed and the manufacture Method Download PDFInfo
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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
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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Abstract
Description
본 발명은 대마씨를 함유한 육개장 칼국수와 그 제조방법에 관한 것이다. [0001] The present invention relates to a kneading potato soup containing a hemp seed and a preparation method thereof.
육개장은 쇠고기를 삶아 알맞게 뜯어 갖은 양념을 하여 얼큰하도록 하여 맵게 끓인 국으로서, 삼복 시식의 하나이다. Yukjangjang is a soup cooked with boiled beef and cooked with seasoning to make it crispy.
그러나, 육개장은 맛이 텁텁하고 매운 맛이 강하여 웰빙을 지향하는 현대인의 식생활과는 부합하지 않는 면이 있다. However, there is a tendency that the tastes of yukjangjang are so tasty and spicy that it does not match the diet of modern people who are oriented towards well-being.
그리고, 전체적으로 육개장은 국의 일종이라는 편견이 강하여 단순한 밥과 함께 취식하는 국의 일종이라는 전통적인 한국 음식의 하나에 불과하다는 이미지에서 좀처럼 탈피하기 어렵다는 것이 현실적이다. And it is realistic that it is hard to escape from the image that it is only one of the traditional Korean food which is a sort of national dish which is cooked with simple rice with a strong prejudice that it is a kind of national dish as a whole.
따라서, 이러한 고정적 이미지를 벗어난 새로운 음식의 개발이 절실한 상황이다. Therefore, it is in urgent need to develop new foods that are out of this fixed image.
한편, 칼국수는 예로부터 한국사람들이 즐겨먹는 음식으로 칼국수의 기본 재료인 밀가루 외에도 칼국수면 제조시 첨가되는 재료에 따라 다양하게 맛을 낼 수 있는 칼국수의 종류가 많이 선보이고 있다. On the other hand, Kalguksu is a favorite food of Koreans for many years. In addition to flour, which is the basic material of Kalguksu, Kalguksu has many kinds of flavors that can be flavored according to the ingredients added when making Kalguksu.
따라서, 요즈음에 건강에도 유익하며 완벽한 영양소를 갖춘 대마씨를 이용한 성분을 함유한 육개장 육수의 맛을 곁들여 칼국수 면발에 함유되도록 한다면, 칼국수 마니아들은 물론이고 일반 소비자들에게도 많은 호응과 각광을 받을 것으로 전망된다. Therefore, it is expected that if it is added to the noodles of the noodle soup with the taste of the noodle soup containing the ingredients using the hemp seed which is beneficial for health and healthy nutrition nowadays, it will be attracted much attention and attention to the ordinary consumers as well as the noodles .
본 발명은 상기 서술한 종래의 배경에서 도출된 것으로, 영양성분이 풍부한 대마씨 분말을 함유하여 맛과 향미는 물론이고, 전체적인 기호도와 같은 관능적 측면이 아주 우수한 대마씨를 함유한 육개장 칼국수와 그 제조방법을 제공하고자 하는데 있는 것이다. The present invention has been made in view of the above-mentioned conventional background, and it is an object of the present invention to provide a nourishing potato soup containing a hemp seed powder rich in nutritional components and containing not only taste and flavor but also excellent sensory characteristics such as overall taste, And the like.
이러한 목적을 달성하기 위하여 본 발명은 총 100중량부 중에서 사골 25~35중량부 및 갈비뼈 65~75중량부를 20~28시간 동안 중불로 끓여서 육수를 만드는 단계와 우지, 고추씨, 청양 고춧가루, 고춧가루, 다시다, 후추, 마늘, 대파, 생강을 혼합하여 중불에서 4~7분 볶아 양념장을 만드는 단계와 밀가루, 대마씨 분말, 전분, 면 기능 강화제를 20~35분간 교반하여 혼합물을 만들고, 상기 혼합물에 정제수 100중량부에 소금 3~5중량부를 넣어 반죽하여 만든 반죽 면을 1일간 0℃~ 5℃에서 숙성시켜 칼국수 면을 성형하는 단계와 상기 제3단계의 성형된 칼국수 면을 3~4분간 강한 불로 끓인 후 냉수에 씻는 단계와 상기 단계의 육수와 단계의 양념장 및 쇠고기, 버섯, 고사리, 숙주, 토란, 파, 계란을 넣고 4~6분간 강한 불에서 끓여 육개장 육수를 만들고, 상기 육개장 육수를 상기 제4단계의 칼국수 면에 붓는 단계를 포함하는 것을 특징으로 한다. In order to accomplish the above object, the present invention provides a method for producing broth by boiling broth at 25 to 35 parts by weight of bovine bone and 65 to 75 parts by weight of ribs for 20 to 28 hours in a total of 100 parts by weight, , Pepper, garlic, green onions and ginger, stirring for 4 to 7 minutes to prepare a sauce, and a mixture of wheat flour, hemp seed powder, starch and cotton function enhancer for 20 to 35 minutes. To the mixture, purified water 100 3 to 5 parts by weight of salt is added to the kneaded mixture to knead the kneaded kneaded mixture at 0 to 5 DEG C for 1 day to form kneaded rice noodle, and the kneaded kneaded noodle of the third step is boiled for 3 to 4 minutes After washing in cold water and adding marinade and step sauce, beef, mushroom, fern, host, taro, leeks and eggs in the above step, boil them in a strong fire for 4 to 6 minutes to prepare six kinds of broth. Characterized in that it comprises the step of pouring the noodles side group the fourth step.
또한, 상기 단계의 양념장은 고추가루 100중량부를 기준으로 우지 10~12중량부, 고추씨 2.5~3.5중량부, 청양 고추가루 10~12중량부, 다시다 0.3~0.5중량부, 후추가루 0.4~0.6중량부, 마늘 0.3~0.5중량부, 대파 5~7중량부, 생강 3~5중량부로 이루어진 것을 특징으로 하는 것이다.The sauce of the above step is prepared by mixing 10 to 12 parts by weight of ground, 2.5 to 3.5 parts by weight of red pepper, 10 to 12 parts by weight of red pepper powder, 0.3 to 0.5 part by weight of red pepper powder, 0.4 to 0.6 part by weight of pepper powder, 0.3 to 0.5 parts by weight of garlic, 5 to 7 parts by weight of garlic, and 3 to 5 parts by weight of ginger.
또한, 상기 단계의 칼국수 면은 밀가루 100중량부를 기준으로 대마씨 분말 6~8중량부, 전분 3~4중량부, 면 기능 강화제 3~4중량부로 구성되는 것을 특징으로 한다. In addition, the kneaded noodle surface of the above step is characterized by comprising 6 to 8 parts by weight of hemp seed powder, 3 to 4 parts by weight of starch, and 3 to 4 parts by weight of a surface functional enhancer based on 100 parts by weight of wheat flour.
그리고, 상기 단계에서 육개장 육수는 육수 100중량부를 기준으로 양념장 8~9중량부, 쇠고기 4~5중량부, 버섯 3~4중량부, 고사리 2~3중량부, 숙주 3~4중량부, 토란 2~3중량부, 파 6~7중량부, 계란 10~12중량부로 이루어진 것을 특징으로 하는 것이다. In the above step, the broth is divided into 8 to 9 parts by weight of safflower, 4 to 5 parts by weight of beef, 3 to 4 parts by weight of mushroom, 2 to 3 parts by weight of fern, 3 to 4 parts by weight of host, 2 to 3 parts by weight, 6 to 7 parts by weight of par, and 10 to 12 parts by weight of eggs.
그리고, 상기 제5단계에서 육개장 육수와 상기 칼국수 면의 비율은 육개장 육수 100중량부 기준으로 칼국수 면 30~35중량부인 것을 특징으로 하는 것이다.In the fifth step, the ratio of the noodle soup to the noodle soup is 30 to 35 parts by weight based on 100 parts by weight of the soup stock.
더 나아가, 상기와 같은 방법으로 제조되는 대마씨를 함유한 육개장 칼국수를 특징으로 한다. Furthermore, it is characterized by a noodle soup containing a hemp seed produced by the above method.
본 발명은 혈액순환을 도울 수 있으며, 노화방지와 콜레스테롤 감소와 항암효과를 줄 수 있는 대마씨의 효능을 칼국수를 통해 발현할 수 있도록 하여 단순한 식사를 위한 칼국수의 기능뿐만이 아닌 보양식으로서 칼국수를 제공할 수 있는 효과가 있다.The present invention enables the expression of the efficacy of hemp seed, which can help blood circulation, prevent aging, decrease cholesterol, and anticancer effects, through knife noodle, so that not only knife noodle function for simple eating but also knife noodle There is an effect that can be.
또한, 육개장 특유의 구수한 맛이 가미되어 어우러져 얼큰하면서도 인체에 유익한 고 영양분을 섭취할 수 있는 대마씨를 함유한 육개장 칼국수와 그 제조방법을 제공하여 신(新) 음식문화의 창달과 국민 건강에 일조할 수 있는 효과가 있는 것이다. In addition, it provides a yukkang potato soup containing a hemp seed which can be consumed in a high nutritional value, which is harmonious with the unique taste of yukjang, and contributes to the development of a new food culture and the health of the people. There is an effect that can be done.
이하에서는 본 발명에 따른 대마씨를 함유한 육개장 칼국수의 제조방법을 상세히 설명하고자 한다. Hereinafter, a method for manufacturing a kneaded potato soup containing a hemp seed according to the present invention will be described in detail.
먼저, 대마씨에 대하여 자세히 설명하기로 한다. First, I will explain the details of Mr.
일반적으로 대마씨는 내분비 기능조절, 혈압조절, 항암, 항염작용, 해독기능 작용의 기능도 있는 것으로 알려져 있어 훌륭한 식재료로 알려져 있다. In general, hemp seed is known as a good food ingredient because it is known to have functions of endocrine function regulation, blood pressure control, anti-cancer, anti-inflammatory action and detoxification function.
대마씨의 영문명은 HEMP SEED로, 품종 개량을 통해 환각 성분은 없고 완벽한 영양소를 갖춰 ‘착한 대마’라 불리며 슈퍼푸드로 인기를 끌고 있는 식품이다.Hama Seed's English name is HEMP SEED. It has no hallucinogenic ingredients through breed improvement and is called "good hemp" with perfect nutrients and is popular as super food.
대마씨의 영양성분은 18개의 아미노산과 9가지의 필수 아미노산이 균형있게 함유되어 있으며, 12가지 비타민 및 무기질이 있어 아르기닌은 장어보다 12배 풍부한 것으로 알려져 있다. The nutritional content of hemp seed contains 18 amino acids and 9 essential amino acids in a balanced manner. It has 12 vitamins and minerals, so arginine is 12 times richer than eel.
대마씨에는 오메가 3.6.9 이 조화롭게 그리고 풍부하게 함유되어 있으며, 이 성분들은 우리 몸에서 혈전 안에 콜레스테롤 덩어리의 원인이 되는 LDL 콜레스테롤을 감소 시키고 혈전이 생기는 것을 방지하고 혈액순환을 원활하게 해서 혈관건강에 도움이 되고 노화를 방지하는 효과가 있다. Hemp seed contains omega-3.6.9 in a harmonious and rich content, which reduces LDL cholesterol, which is the cause of cholesterol cholesterol in the thrombus in our body, and prevents blood clotting and blood circulation. It helps to prevent aging.
즉, 남녀노소 누구나 섭취할 수 있으며 독성도 없고 영양가가 풍부하며 완전식품에 가까운 것으로 알려져 있다. That is, it can be consumed by all ages, young and old, has no toxicity, is rich in nutritional value, and is said to be close to perfect food.
상기와 같은 효능을 가진 대마씨의 분말을 함유한 육개장 육수를 가미하여 칼국수를 제조함으로서, 식감이 좋고 우수한 영양분을 함유하여 소비자에게 이하의 단계를 통하여 제조될 수 있는 것이다. By preparing the noodle soup containing the potato seed powder having the above-mentioned effects, it is possible to produce the noodle soup with good texture and superior nutritional value through the following steps.
본 발명은 대마씨를 함유한 육개장 육수를 혼합한 칼국수를 제조하기 위한 것으로 이하의 제조방법에 의하여 달성될 수 있다.The present invention can be achieved by the following production method for producing knuckle soup mixed with potato broth containing hemp seed.
본 발명의 제조방법을 설명하기에 앞서, 본 명세서에서 언급되는 중불이라 함은 가열 용기에 1초당 3,000 ~ 5,000kcal의 열량을 제공할 수 있는 열원을 의미한다. 또한, 강한 불이라고 함은 가열용기에 1초당 7,000 ~ 8,000kcal의 열량을 제공할수 있는 열원을 의미한다. (참고로, 약한 불은 초당 1,000 ~ 2,000kcal) Prior to describing the production method of the present invention, the term " heavy oil " referred to in the present specification means a heat source capable of providing a heating container with a heat amount of 3,000 to 5,000 kcal / sec. Also, a strong fire means a heat source capable of providing 7,000 to 8,000 kcal of heat per second to a heating vessel. (For reference, a weak fire is 1,000 to 2,000 kcal per second)
<육수 만들기> <Meat Making>
총 100중량부 중에서 사골 25~35중량부 및 갈비뼈 65~75중량부를 20~28시간 동안 중불로 끓여서 육수를 만든다. (제1단계)25 to 35 parts by weight of bovine bone and 65 to 75 parts by weight of ribs are boiled for 20 to 28 hours in 100 parts by weight of total weight to make broth. (First step)
이것은 육개장 칼국수의 육수를 이루는 부분으로 은은하면서도 구수한 쇠고기 맛이 배어날 수 있도록 하기 위한 것으로, 한우 사골 25~35중량부와 갈비뼈 65~75중량부의 결정은 많은 실험과 데이터의 결과임을 밝혀두고자 한다. 만일, 갈비뼈를 100중량부 기준으로 한다면 한우 사골은 33~53중량부가 되는 것이다. This is to make the beef tastes sweet and gentle as a part of the noodles of the noodle soup. It is to be understood that the crystals of 25 ~ 35 parts by weight of Hanwoo bark and 65 ~ 75 parts by weight of ribs are the result of many experiments and data . If the rib is 100 parts by weight, the Hanwoo bark is 33 ~ 53 parts by weight.
여기서, 끓이는 시간이 20시간 미만이면 가열 효과가 없으며, 28시간 초과하면 지나친 가열로 육수의 맛이 변할 가능성이 있기 때문이다. If the boiling time is less than 20 hours, there is no heating effect. If the boiling time exceeds 28 hours, there is a possibility that the taste of the broth may change due to excessive heating.
그리고, 본 발명에서 상기 육수는 쇠고기 사골 또는 갈비뼈의 추출물을 고형분의 농도가 소정 범위 이상이 되도록 농축한 것이다. 추출방법으로는 열수 추출 또는 효소 추출 등 공지의 방법을 사용할 수 있으며, 이 가운데 소고기 고유의 풍미를 유지하기 위한 열수 추출방법을 사용하는 것이 바람직할 것이다. In the present invention, the broth is obtained by concentrating the extract of beef bone or ribs so that the concentration of the solid content is in a predetermined range or more. As the extraction method, known methods such as hot water extraction or enzyme extraction can be used, and it is preferable to use a hot water extraction method to maintain the flavor inherent in beef.
예를 들어, 육수 농축액은 한우 사골 또는 갈비뼈의 열수 추출물을 고형분 농도가 굴절당도계의 측정값으로 35~55브릭스(Brix)가 되도록 농축하는 것이 바람직하며, 40~50Brix가 가장 바람직하다. 그리고, 열수 추출방법은 상압이나 가압조건에서 행해지고 효소추출은 단백질 분해효소를 이용하여 행해질 수 있다. For example, in the broth concentrate, it is preferable to concentrate the hydrothermal extract of Hanbu bark or ribs to have a solid concentration of 35 to 55 Brix as a measured value of the refractory sugar content, and most preferably 40 to 50 Brix. The hot water extraction method can be performed under atmospheric pressure or pressurization, and enzyme extraction can be performed using proteolytic enzyme.
<양념장 만들기> <Making marinade>
우지(牛脂), 고추씨, 청양 고추가루, 고춧가루, 쇠고기 다시다, 후추, 마늘, 대파, 생강을 혼합하여 중불에서 4~7분 볶아 양념장을 만든다. (제2단계)Mix the beef tallow, red pepper seeds, red pepper powder, red pepper powder, beef red pepper, pepper, garlic, green onions and ginger for 4 ~ 7 minutes to make sauce. (Second step)
상기 제2단계의 양념장은 고추가루 100중량부를 기준으로 우지 10~12중량부, 고추씨 2.5~3.5중량부, 청양 고추가루 10~12중량부, 다시다 0.3~0.5중량부, 후추가루 0.4~0.6중량부, 마늘 0.3~0.5중량부, 대파 5~7중량부, 생강 3~5중량부로 이루어진다. The sauce seasoning of the second stage comprises 10 to 12 parts by weight of ground, 2.5 to 3.5 parts by weight of red pepper, 10 to 12 parts by weight of red pepper powder, 0.3 to 0.5 part by weight of red pepper, 0.4 to 0.6 part by weight of pepper powder 0.3 to 0.5 parts by weight of garlic, 5 to 7 parts by weight of garlic, and 3 to 5 parts by weight of ginger.
이는 일반적인 육개장 양념장의 경우와 유사한 것으로서, 상기와 같은 중량부의 결정은 많은 실험과 데이터의 결과임을 밝혀두고자 한다. This is similar to the case of a typical open-topped sauce sauce, and it is intended to reveal that the determination of the above-mentioned weight portion is a result of many experiments and data.
<칼국수 면 만들기><Making noodle soup>
밀가루, 대마씨 분말, 전분, 면 기능 강화제를 20~35분간 교반하여 혼합물을 만들고, 상기 혼합물에 정제수 100중량부에 소금 3~5중량부를 넣어 반죽하여 만든 반죽 면을 1일간 0℃ ~ 5℃에서 숙성시켜 칼국수 면을 성형한다. (제3단계)The kneaded mixture was kneaded with 3 to 5 parts by weight of salt in 100 parts by weight of purified water to prepare a mixture. The kneaded mixture was kneaded for 1 day at 0 ° C to 5 ° C To form a knot noodle surface. (Third step)
상기 재료들의 각 중량부는 밀가루를 100중량부를 기준으로 살펴보면, 대마씨 분말 6~8중량부, 전분 3~4중량부, 면 기능 강화제 3~4중량부로 구성되는 것이다. 상기 밀가루는 생면용 중력 밀가루를 사용하는 것이 바람직하다. Each weight portion of the above materials is composed of 6 to 8 parts by weight of hemp seed powder, 3 to 4 parts by weight of starch and 3 to 4 parts by weight of a surface functional enhancer based on 100 parts by weight of wheat flour. Preferably, the wheat flour is gravy flour for noodles.
상기 배합된 밀가루 반죽은 롤러 성형기(미도시)로 면의 두께가 1~3mm가 되도록 압착 성형하고 그 후, 면의 폭을 4~8mm 정도로 설정된 롤러형 커터기로 면을 자르면 본 발명의 대마씨를 함유한 육개장 칼국수가 만들어진다. 상기 두께와 폭의 수치는 씹기 편하고 좋은 식감을 유지하기 위한 것이며, 상기 배합된 밀가루 반죽을 0.7~1.0mm의 굵기 면발로 압출성형과 건조로 소면 형태의 건조된 칼국수 면을 만들수 있다.The kneaded dough is compressed and formed into a sheet having a thickness of 1 to 3 mm by a roller molding machine (not shown), and then cut with a roller-type cutter set at a width of 4 to 8 mm, A six-pot knife noodle is made. The above thickness and width values are intended to maintain chewiness and good texture. The kneaded dough may be extruded and dried in a thickness of 0.7 to 1.0 mm to produce a dried noodle-shaped dried noodle surface.
이하에서는, 칼국수면 재료의 각 중량부의 범위에 대하여 설명한다. Hereinafter, the range of each weight portion of the kneaded cotton material will be described.
상기 대마씨 분말이 밀가루 100중량부 기준으로 6중량부 미만이 되면, 대마씨 분말의 첨가 효과가 미미하고, 8중량부를 초과하여 9중량부 이상이 되면 대마씨의 맛이 너무 강하여 자칫 밀가루와의 조화가 떨어질 염려가 있는 것이다. If the hemp seed powder is less than 6 parts by weight based on 100 parts by weight of wheat flour, the effect of adding the hemp seed powder is insignificant. If the hemp seed powder is more than 8 parts by weight and 9 parts by weight or more, the taste of hemp seed is too strong, There is a fear that harmony will fall.
아울러, 대마씨는 분쇄기(미도시)를 이용하여 분쇄하여 분말 형태로 만드는데, 대마씨 분말의 입자 크기는 30mesh ~ 60mesh가 바람직한데, 상기 분말 크기(30~60mesh)가 대마씨의 효능이 가장 잘 나타나는 크기이기 때문이다. In addition, the hemp seeds are pulverized using a pulverizer (not shown) to form a powder. The particle size of the hemp seed powder is preferably 30 mesh to 60 mesh, and the powder size (30 to 60 mesh) Because it is the size that appears.
또한, 상기 전분은 3~4중량부로 하였는데, 3중량부 미만이면 효과가 거의 없고 4중량부를 초과하게 되면 전분의 향미가 과도하게 된다. 면 기능강화제 역시 3중량부 미만이면 투입효과가 미미하고, 4중량부를 초과하면 지나치게 쫄깃한 맛이 나게 되어 국수 고유의 풍미를 희석시킬 가능성이 높다. If the amount of the starch is 3 to 4 parts by weight, the effect is insufficient. If the amount of the starch is more than 4 parts by weight, the flavor of the starch becomes excessive. If the amount of the surface functional enhancer is less than 3 parts by weight, the effect of the addition is insignificant. If the amount is more than 4 parts by weight, the flavor of the noodles is likely to be diluted.
그리고, 교반하는 시간이 20~35분인 것은 여러 번의 실험과 데이터의 결과이며, 반죽면을 약 24시간(정확히는 23시간 ~ 25시간) 동안 0℃ ~ 5℃의 저온으로 숙성시키는데, 저온 숙성은 밀가루 반죽이 상하지 않고 각각의 재료가 균일하게 섞이면서 맛이 어우러져 풍미를 증진시키게 된다. The agitation time is 20 to 35 minutes, which is the result of several experiments and data. The kneading is aged at a low temperature of 0 ° C to 5 ° C for about 24 hours (precisely 23 hours to 25 hours) The dough is not harmed, and the ingredients are uniformly mixed, and the flavor is combined to enhance the flavor.
다음 단계로, 상기 제3단계의 성형된 칼국수 면을 3~4분간 끓인 후 냉수에 씻어 내는 것이다. (제4단계) In the next step, the molded kneaded noodle of the third step is boiled for 3 to 4 minutes and washed in cold water. (Step 4)
상기 제4단계에서 끓이는 시간이 3분 미만이면 덜 익게 되어 면발이 질겨질 가능성이 있고, 4분을 초과하게 되면 너무 익어 면발이 잘 끊어지고 쫄깃한 맛이 없어지게 되어 눅눅하게 되기 때문이다. 본 단계에서는 강한 불로 끓이는 것이 바람직할 것이다. If the boiling time in the fourth step is less than 3 minutes, it will be less cooked and the noodles may become tender. If it exceeds 4 minutes, the noodles will become too ripe and the noodles will be broken off and the chewy taste will become dull. At this stage, it is desirable to boil with strong fire.
상기 제1단계의 육수와 제2단계의 양념장 및 쇠고기, 버섯, 고사리, 숙주, 토란, 파, 계란을 넣고 4~6분간 강한 불에서 끓여 육개장 육수를 만들고, 상기 육개장 육수를 상기 제4단계의 칼국수 면에 부어 육개장 칼국수를 완성하는 것이다. (제5단계)The meat sauce of the first stage and the sauce of the second stage and the beef, mushroom, fern, host, taro, wave, and egg are boiled in a strong fire for 4 to 6 minutes, It is poured on the side of the knol noodle to complete the noodle soup noodle soup. (Step 5)
상기 제5단계에서 육개장 육수는 제1단계의 육수 100중량부를 기준으로 양념장 8~9중량부, 쇠고기 4~5중량부, 버섯 3~4중량부, 고사리 2~3중량부, 숙주 3~4중량부, 토란 2~3중량부, 파 6~7중량부, 계란 10~12중량부로 이루어진 것이 바람직하다. In the fifth step, in the first step, 8 to 9 parts by weight of sauce, 4 to 5 parts by weight of beef, 3 to 4 parts by weight of mushroom, 2 to 3 parts by weight of fern, 3 to 4 parts by weight of fern, 2 to 3 parts by weight of tar, 6 to 7 parts by weight of par, and 10 to 12 parts by weight of egg.
양념장이 8중량부 미만이면 양념의 첨가 효과가 미미하고, 9중량부를 초과하게 되면 지나치게 양념의 향이 높아질 가능성이 있기 때문이다. If the seasoning strength is less than 8 parts by weight, the effect of addition of the seasoning is insignificant, and if it exceeds 9 parts by weight, the flavor of the seasoning may be excessively increased.
쇠고기 4~5중량부, 버섯 3~4중량부, 고사리 2~3중량부, 숙주 3~4중량부, 토란 2~3중량부는 일반적인 육개장 육수의 재료에 허용되는 중량부 수치에 해당하며, 이것은 많은 실험과 데이터에 의한 결과임을 밝혀 두고자 한다. 덧붙여, 끓이는 시간이 4분 미만이 되면 가열 효과가 적고, 6분을 초과하면 자칫 수분이 적어지게 되므로 끓이는 시간은 4~6분이 바람직한 것이다. 4 to 5 parts by weight of beef, 3 to 4 parts by weight of mushroom, 2 to 3 parts by weight of bracken, 3 to 4 parts by weight of host and 2 to 3 parts by weight of taran correspond to the parts by weight which is acceptable for the ingredients of ordinary yogurt, It is the result of many experiments and data. In addition, when the boiling time is less than 4 minutes, the heating effect is small. When the boiling time exceeds 6 minutes, the water content becomes small. Therefore, the boiling time is preferably 4 to 6 minutes.
그리고, 상기 쇠고기는 삶은 쇠고기로서, 제1단계의 쇠고기 육수를 제조하는 과정에서 삶은 후, 건져낸 쇠고기를 결대로 굵게 찢거나 결 반대로 납작하게 썬 것을 사용할 수도 있다. The beef is boiled beef, which can be boiled in the process of manufacturing the first stage beef broth, and then torn as a result of brewing, or flattened to a flat shape.
그리고, 계란 10~12중량부인데, 계란은 날 달걀을 깨서 양념에 혼입하는 것으로, 육수 100중량부 기준으로 10중량부 미만이면 첨가 효과가 미미하고, 12중량부를 초과하면 자칫 비린 맛이 날 가능성이 있기 때문이다. If the egg is mixed with the seasoning, the effect is insufficient if the egg is less than 10 parts by weight based on 100 parts by weight of the broth, and if it exceeds 12 parts by weight, This is because.
또한, 상기 제5단계에서 완성한 육개장 육수와 상기 칼국수 면의 비율은 육개장 육수 100중량부 기준으로 칼국수 면 30~35중량부인 것이 바람직한데, 이것은 칼국수 면이 30중량부 미만이면 면이 적게 되어 육개장 육수의 진한 맛이 너무 강해져 짠맛을 느끼게 되고, 칼국수 면이 36중량부 이상이면 면이 많아지게 되어 면발이 싱거운 맛이 나게 되어 육수의 맛이 희석될 가능성이 높기 때문이다. It is preferable that the ratio of the noodle soup water to the noodle soup finished in the fifth step is 30 to 35 parts by weight based on 100 parts by weight of the whole noodle soup. If the noodle soup is less than 30 parts by weight, The soup taste becomes too strong and the salty taste is felt. When the kneaded soup surface is more than 36 parts by weight, the number of sides is increased, and the noodles are softer and the taste of broth is more likely to be diluted.
실시 예Example
1. 육수의 제조1. Manufacture of broth
한우 사골 및 갈비뼈를 24시간 끓여 육수를 우려내었다.Hanwoo bones and ribs were boiled for 24 hours.
상기 갈비뼈를 약 80메쉬(mesh) 이하의 크기로 분쇄하여 이를 오토클레이브(Autoclave)에 넣고 90도 ~ 110도의 온도에서 약 2시간 동안 추출하였다. The ribs were ground to a size of about 80 mesh or less, placed in an autoclave, and extracted at a temperature of 90 to 110 degrees for about 2 hours.
이후, 추출물을 여과포로 여과하고 진공 농축기로 농축하여 쇠고기 육수 농축액을 제조하였다. 상기 육수 농축액의 고형분 농도를 굴절당도계(refractometer: 빛의 굴절율을 이용하여 당 함량을 측정하는 기기)로 측정해 본 결과, 45브릭스(Brix)가 나왔다. Then, the extract was filtered with filter paper and concentrated with a vacuum concentrator to prepare a beef concentrate. The solid content of the broth concentrate was measured by a refractometer (a device for measuring the sugar content using the refractive index of light), resulting in 45 Brix.
2. 양념장의 제조2. Manufacture of sauce
우지(牛脂) 8g, 고추씨 2g, 청양 고춧가루 8g, 일반 고추가루 70g, 쇠고기 다시다 0.5g, 후추가루 0.5g, 마늘 0.5g, 대파 5g, 생강 1g을 넣고 140도의 온도로 5분간 빠른 속도로 볶아서 양념장을 만들었다.Add 8 g of beef tallow, 2 g of red pepper seeds, 8 g of red pepper powder, 70 g of common red pepper powder, 0.5 g of beef tenderloin, 0.5 g of pepper powder, 0.5 g of garlic, 5 g of green pepper and 1 g of ginger, and roast at a high temperature of 140 ° C for 5 minutes. .
3. 칼국수 면의 제조3. Manufacture of noodle soup
중력분 밀가루 150g, 대마씨앗가루 9g, 전분 5g, 면 기능 강화제 5g을 한데 모아 교반하여 혼합물을 만든다. 상기 혼합물을 정제수 100g에 소금 4g을 넣어 10번 이상 반죽하여 칼국수 면의 형태로 성형하여 물에 넣어 3분간 끓였고, 찬물에 씻어 칼국수 면을 만들었다.150 g of gravy flour, 9 g of hemp seed powder, 5 g of starch, and 5 g of a surface functional enhancer are combined and stirred to prepare a mixture. The mixture was poured into 100 g of purified water, 4 g of salt, kneaded 10 times or more, shaped into a kneaded water surface, boiled for 3 minutes in water, and washed in cold water to make a knife.
4. 1에서 만든 육수 450g과 2에서 만든 양념장 25g과 쇠고기 20g, 버섯 15g, 고사리 10g, 토란 10g, 파 30g, 계란 1개를 넣고 5분간 중불로 끓여서 육개장 육수를 만들어 3에서 만든 칼국수 면 150g에 육개장 육수를 부어 완성하였다. 4. We made 450g of broth made from 1, 25g of sauce made from 2, 20g of beef, 15g of mushroom, 10g of bracken, 10g of taro, 30g of pork and 1 egg and boiled for 5 minutes for 5 minutes to make six kinds of broth. It was completed by pouring the broth.
상기와 같이 서술한 대로, 본 발명의 실시 예에 의하여 제조된 대마씨를 함유한 육개장 칼국수는 대마씨와 육개장 특유의 구수한 맛이 어우러져서 독특한 향과 맛으로 밀가루 특유의 누린 맛이 없어지고, 면발도 탱글탱글하여 쫄깃한 맛으로 대마씨의 영양성분으로 인한 건강에도 아주 좋으며, 남녀노소 누구에게도 즐길 수 있는 우수한 장점이 있는 것이다. As described above, according to the embodiment of the present invention, the six kinds of potato seeds containing the hemp seeds are mixed with the unique taste of the hemp seeds and the six kinds of potatoes, so that the distinctive flavor and taste disappear, It is tangy and has a good taste due to the nutritive ingredients of the hemp seed, which is very good for the health.
<실험 예1> 관능실험 ≪ Experimental Example 1 >
일반 음식점에서 쇠고기 칼국수를 구입하여 비교예 1로 준비하였다. The beef noodle soup was purchased from a general restaurant and prepared as Comparative Example 1.
시중의 전통 칼국수 음식 전문점에서 칼국수를 포장 구입하여 비교예 2로 준비하였다.In the traditional traditional Kalguksu restaurant, Kalguksu was packaged and prepared as Comparative Example 2.
발명가 본인의 육수와 양념장을 이용하여 대마씨를 제외하고 육개장 칼국수를 비교예 3으로 준비하였다.Using the inventor's own broth and seasoning sauce, except for the hemp seed, the noodle soup noodle soup was prepared as Comparative Example 3.
이어, 비교예 1 내지 비교예 3으로의 칼국수와 본 발명의 실시예에 의하여 제조된 육개장 칼국수를 준비하였다.Then, kneader counts of Comparative Examples 1 to 3 and kneaded kneader kneader noodles prepared according to the examples of the present invention were prepared.
관능검사는 맛, 향, 기호도로 구분하여 9점 평점을 선별하였다. The sensory test was divided into taste, aroma, and preference, and 9 points were selected.
관능검사 요원(남: 15명, 여: 15명으로 각각 20대 이상)을 선별하였다.(15 male and 15 female, more than 20 each) were selected.
관능검사 수치 ( 9: 아주 좋음, 0: 아주 나쁨)Sensory test value (9: very good, 0: very bad)
상기 표 1의 결과를 볼 때, 본 발명의 제조방법에 해당하는 실시예의 육개장 칼국수가 맛과 향, 기호도가 가장 우수하였음을 알 수 있다.From the results of Table 1, it can be seen that the taste, aroma, and taste of the noodle-making noodle soup of the embodiment corresponding to the manufacturing method of the present invention were the most excellent.
비교예 1과 비교예 2 및 비교예 3은 시중 음식점에서 제공하는 것들로 맛은 기준 이상이었지만 향 부분에서는 특별한 향을 느낄 수 없었으며, 맛에 있어서도 실시예와 비교하여 봤을 때 저조하였다. Comparative Example 1, Comparative Example 2, and Comparative Example 3 were those provided by a restaurant, but the flavor was higher than the standard, but the special flavor was not felt in the flavor and the flavor was poor in comparison with the examples.
상술한 바와 같이 본 발명은 구체적인 실시예에 관하여 설명하였으나 여러가지 변형이 본 발명의 범위에서 벗어나지 않는 범위 내에서 실시할 수 있다. As described above, the present invention has been described with respect to specific embodiments, but various modifications may be made without departing from the scope of the present invention.
따라서, 본 발명의 범위는 상술한 실시예에 의하여 정할 것이 아니고 특허청구범위 및 그 특허청구범위와 균등한 것에 의하여 정해져야 한다. Therefore, the scope of the present invention should not be limited by the above-described embodiments, but should be determined by equivalents to the claims and the claims.
Claims (6)
우지, 고추씨, 청양 고추가루, 고춧가루, 다시다, 후추, 마늘, 대파, 생강을 혼합하여 중불에서 4~7분 볶아 양념장을 만드는 제2단계;
밀가루, 대마씨 분말, 전분, 면 기능 강화제를 20~35분간 교반하여 혼합물을 만들고, 상기 혼합물에 정제수 100중량부에 소금 3~5중량부를 넣어 반죽하여 만든 반죽 면을 1일간 0℃ ~ 5℃에서 숙성시켜 칼국수 면을 성형하는 제3단계;
상기 제3단계의 성형된 칼국수 면을 3~4분간 강한 불로 끓인 후 냉수에 씻는 제4단계;
상기 제1단계의 육수와 제2단계의 양념장 및 쇠고기, 버섯, 고사리, 숙주, 토란, 파, 계란을 넣고 4~6분간 강한 불에서 끓여 육개장 육수를 만들고, 상기 육개장 육수를 상기 제4단계의 칼국수 면에 붓는 제5단계를 포함하는 것을 특징으로 하는 대마씨를 함유한 육개장 칼국수의 제조방법.
25 to 35 parts by weight of bovine bone and 65 to 75 parts by weight of ribs in a total of 100 parts by weight for 20 to 28 hours to produce broth;
The second stage is to mix sauce, red pepper seeds, red pepper seeds, red pepper powder, red pepper powder, red pepper, pepper, garlic, green onions and ginger for 4 ~ 7 minutes in medium heat;
The kneaded mixture was kneaded with 3 to 5 parts by weight of salt in 100 parts by weight of purified water to prepare a mixture. The kneaded mixture was kneaded for 1 day at 0 ° C to 5 ° C A third step of molding the kneaded noodle by aging in the first step;
A fourth step of boiling the shaped kneaded noodle surface of the third stage for 3 to 4 minutes with strong flame and then washing it in cold water;
The meat sauce of the first stage and the sauce of the second stage and beef, mushroom, bracken, host, taro, wave, and egg are boiled in a strong fire for 4 to 6 minutes, And a fifth step of pouring on a knife noodle surface.
[3] The method according to claim 1, wherein the sauce seasoning of the second stage comprises 10 to 12 parts by weight of ground, 2.5 to 3.5 parts by weight of red pepper, 10 to 12 parts by weight of red pepper powder, 0.3 to 0.5 part by weight of red pepper powder, 0.4 to 0.6 parts by weight of pepper powder, 0.3 to 0.5 parts by weight of garlic, 5 to 7 parts by weight of garlic, and 3 to 5 parts by weight of ginger.
The method according to claim 1, wherein the kneaded noodle surface of the third step comprises 6 to 8 parts by weight of hemp seed powder, 3 to 4 parts by weight of starch, and 3 to 4 parts by weight of a surface functional enhancer based on 100 parts by weight of wheat flour A method for manufacturing a noodle soup containing.
The method according to claim 1, wherein, in step (5), in step (b), 8 to 9 parts by weight of sauce, 4 to 5 parts by weight of beef, 3 to 4 parts by weight of mushroom, 2 to 3 parts by weight of fern, 4 to 8 parts by weight of tar, 2 to 3 parts by weight of tar, 6 to 7 parts by weight of par with 10 to 12 parts by weight of eggs.
[Claim 6] The method according to claim 1, wherein in the fifth step, the ratio of the noodle soup to the kneaded noodle is from 30 to 35 parts by weight based on 100 parts by weight of the noodle soup.
6. A six-packed noodle soup containing hemp seeds, which is produced according to any one of claims 1 to 5.
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| KR102646647B1 (en) | 2023-07-20 | 2024-03-12 | 추성희 | Production method of Tan-Tan noodle using perilla oil |
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