KR100198800B1 - Preparation of noodle`s broth - Google Patents

Preparation of noodle`s broth Download PDF

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Publication number
KR100198800B1
KR100198800B1 KR1019970004420A KR19970004420A KR100198800B1 KR 100198800 B1 KR100198800 B1 KR 100198800B1 KR 1019970004420 A KR1019970004420 A KR 1019970004420A KR 19970004420 A KR19970004420 A KR 19970004420A KR 100198800 B1 KR100198800 B1 KR 100198800B1
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udon
broth
kelp
soup
mackerel
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KR1019970004420A
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Korean (ko)
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KR19980068013A (en
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이수용
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이수용
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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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 우동국물의 제조방법에 관한 것으로, 우동 다시마 국물과 우동육수를 별도로 제조하여 이들을 적당비율로 혼합하여 우동국물을 제조함으로서 간을 맞추기 위해 물을 넣을 필요가 없게 하고, 또한 우동 다시마 국물의 제조공정이 다시마로 국물내는 공정, 고등어ㆍ정어리 등으로 국물내는 공정, 가다랑어 분말가루로 국물내는 공정이 별도로 되어있어 이들 특유의 맛이 제대로 나게될 뿐 아니라 영양성분이 첨가되어 양질의 시원한 우동국물을 제조하는데 그 목적이 있다.The present invention relates to a method for producing udon soup, by separately preparing a mixture of udon kelp soup and udon broth and mixing them in an appropriate ratio to prepare udon soup so that water does not need to be added to match the liver, and also udon kelp soup The manufacturing process is separate from kelp broth, mackerel and sardine broth, and bonito powder powder to make these unique flavors. The purpose is to manufacture.

Description

우동국물의 제조방법Udon Noodle Soup

본 발명은 각기 다른 공정에 의해 만들어진 우동 다시마국물 및 우동육수를 이용하여 우동국물을 만드는 방법에 관한 것이다.The present invention relates to a method of making udon broth using udon kelp soup and udon broth made by different processes.

통상 음식점에서는 우동국물은 물에 다시마, 멸치를 넣고 끓이면서 양념을 넣어 간을 하여 만들게 되며, 많은 양의 우동국물을 미리 만들어 놓는데, 이때 계속 끓이면서 간을 맞추기 위해 물을 넣게되고, 이로 인하여 원 다시마국물의 시원한 맛이 반감되는 경우가 많았다.In normal restaurants, udon soup is made by adding kelp and anchovies to the water and seasoning with boiling sauce. A large amount of udon soup is made in advance, in which case the water is added to keep boiling and seasoning. In many cases, the cool taste is halved.

다시마는 오래 끓여야 제맛이 나고 멸치는 오래 끓이면 쓴맛과 비린내가 나고 약간 끓이면 멸치맛이 제대로 안나기 때문에 양에 따라 적당히 끓여야 제맛이 나고, 또한 조미료는 약간만 끓여야 조미료 특유의 맛이 잘난다.The kelp tastes good when it is boiled for a long time, and the anchovy tastes bitter and fishy when it is boiled for a long time.

그런데 통상의 우동국물 제조에서는 다시마, 멸치. 인공조미료를 장시간 함께 넣고 끓이기 때문에 각기 가지고 있는 맛들의 부조화로 말미암아 다시마등 재료들의 각기의 특유의 맛을 제대로 느끼지 못하게 된다.By the way, in normal udon soup production kelp, anchovy. Because artificial seasonings are put together and cooked for a long time, the incongruity of their own flavors prevents them from properly feeling the unique taste of the ingredients.

본 발명은 상기 결점을 해소하기 위해서 안출된 것으로, 우동 다시마국물과 우동육수를 별도로 제조하여 이들을 적당비율로 혼합하여 우동국물을 제조함으로써 간을 맞추기 위해 물을 넣을 필요가 없게 하고, 또한 우동 다시마국물 제조공정이 다시마로 국물내는 공정, 고등어ㆍ정어리 등으로 국물내는 공정, 가다랑어 분말가루로 국물내는 공정이 별도로 되어있어 이들 특유의 맛이 제대로 나게될 뿐 아니라 영양성분이 첨가되어 양질의 시원한 우동국물을 제조하는데 그 목적이 있는 것이다.The present invention has been made in order to solve the above-mentioned drawback, Udon kelp broth and udon broth separately prepared by mixing them in an appropriate ratio to prepare a udon soup so that it does not need to add water to match the liver, and also udon kelp soup The manufacturing process is separate from kelp broth, mackerel and sardine broth, and bonito powder powder to make these unique flavors. The purpose is to manufacture.

특히 본 발명에 의해 제조되는 우동국물은 정어리, 고등어, 가다랑어 등 등푸른 생선을 재료로 하므로, 뇌 세포 활동에 꼭 필요한 DHA를 다량 섭취할 수 있게 하는 효과도 있는 것이다.In particular, the udon soup prepared by the present invention is made of blue fish such as sardines, mackerel, bonito, etc., so that there is also an effect of ingesting a large amount of DHA necessary for brain cell activity.

본 발명은 우동 다시마국물을 만드는 공정 및 우동육수를 제조하는 공정 및 이를 적당비율로 혼합하여 간을 맞추는 공정으로 구성된다.The present invention comprises a step of making a udon kelp soup and a step of preparing a udon broth and mixing them in a suitable ratio.

1. 우동 다시마국물을 하기 공정에 따라 제조한다.1. Udon kelp broth is prepared according to the following procedure.

(1) 물 50ℓ에 다시마 500g을 넣고 90∼95℃에서 3시간동안 끓이고, 다시마를 제거한다.(1) Add 50 g of kelp to 50 liters of water, boil at 90-95 ℃ for 3 hours, and remove the kelp.

(2) 찌고 훈제한 후 슬라이스한 고등어, 멸치, 정어리를 40:40:20 중량%비로 배합하여 250g을 넣어서 90∼95℃에서 40분간 가열하고, 이를 제거한다.(2) Steamed and smoked, and then sliced mackerel, anchovies, and sardines in a ratio of 40: 40: 20% by weight, 250g is added and heated for 40 minutes at 90 ~ 95 ℃, remove it.

(3) 정종 1ℓ, 가다랑어 과립분말가루 250g을 넣고 약한불에 5분간 가열한 후, 거품을 제거한다. 표면에 뜬 거품을 제거할때는 주걱같은 것으로 걷어내거나 나무뚜겅에 달라붙게하여 제거한다. 거품이 남으면 다시마국물에 떫은 맛이 남게 되기 때문이다.(3) 1 g of King Jongjong and 250 g of bonito granule powder are added, heated over low heat for 5 minutes, and then foam is removed. When removing the foam on the surface, remove it by using a spatula or sticking it to a wooden lid. This is because the bubbles leave a bitter taste in kelp broth.

2. 우동육수를 하기 공정에 따라 제조한다.2. Udon broth is prepared according to the following process.

(1) 소금 1.5㎏, 설탕 7㎏, 맛술 9ℓ, 양조간장(질소함량 1.5이상) 15ℓ을 넣고 가열한 후, 기호에 따라 유부, 파, 오뎅, 쑥갓, 버섯, 곤약구 등을 첨가하여 우동육수를 만든다. 맛술은 찹쌀을 주원료로 만든 알콜 14%의 요리전용 주류조미료로 다른조미료의 비린내를 없애주기 위해 첨가한다.(1) Add 1.5 kg of salt, 7 kg of sugar, 9 l of sake, 15 l of brewed soy sauce (more than 1.5 of nitrogen content), and heat it. Add udon, green onion, oden, garland chrysanthemum, mushroom, konjac, etc. according to your preference. Make Taste liquor is a 14% alcoholic seasoning seasoning made from glutinous rice as the main ingredient. It is added to remove the fishy smell of other seasonings.

3. 1, 2 공정에서 제조된 우동 다시마국물 및 우동육수를 적당비율 혼합하여 간을 맞춘다.3. Mix the appropriate ratio of udon kelp broth and udon broth prepared in 1 and 2.

또한 상기 공정으로 우동국물 제조할 때 고등어와 멸치 그리고 정어리의 중량%비는 약 ±5 중량%비의 차이내에서 배합하는 것이 바람직하나, 여기에서 중요한 것은 고등어와 멸치 그리고 정어리를 혼합하여 맛을 내도록 한다는 것이 중요하다.In addition, the weight percent ratio of mackerel, anchovies and sardines is preferably mixed within a difference of about ± 5% by weight when preparing the udon soup in the above process, but it is important to mix the mackerel, anchovies and sardines to taste. It is important.

Claims (1)

(1) 물 50ℓ에 다시마 200g을 넣고 90∼95℃에서 3시간동안 끓이고, 다시마를 제거하는 공정 및 상기 다시마국물에 찌고, 훈제한 후 슬라이스한 고등어, 멸치, 정어리를 40:40:20 중량%비로 배합한 것 250g을 넣어서 90∼95℃에서 40분간 가열하고, 이를 제거하는 공정 및 상기 다시마국물에 정종 1ℓ, 가다랑어 과립분말가루 250g을 넣고 약한불에 5분간 가열한 후, 거품을 제거하는 공정으로 구성된 우동 다시마국물의 제조공정과 (2) 소금 1.5㎏, 설탕 7㎏, 맛술 9ℓ, 양조간장(질소함량 1.5이상) 15ℓ을 넣고 가열한 후, 기호에 따라 유부, 파, 오뎅, 쑥갓, 버섯, 곤약구 등을 첨가하여 우동육수를 제조하는 공정과 (3) 상기 (1), (2) 공정에서 제조된 우동 다시마국물 및 우동육수를 적당비율 혼합하여 간을 맞추는 공정으로 구성된 우동국물의 제조 방법.(1) 200 g of kelp is added to 50 l of water and boiled at 90 to 95 ° C. for 3 hours, and the process of removing the kelp and steaming the kelp broth, smoked and sliced mackerel, anchovies and sardines 40:40:20 wt% After adding 250 g of the compounded in a ratio and heating at 90-95 ° C. for 40 minutes, and removing it, and adding 1 liter of King-jong and 250 g of bonito granulated powder to kelp broth and heating it over low heat for 5 minutes and then removing bubbles. (2) Add 1.5 kg of salt, 7 kg of sugar, 9 l of sake, 15 l of brewed soy sauce (more than 1.5 of nitrogen) and heat them. A method of preparing udon broth by adding konjac and the like and (3) mixing the udon kelp broth and udon broth prepared in the above steps (1) and (2) with a suitable ratio. .
KR1019970004420A 1997-02-14 1997-02-14 Preparation of noodle`s broth KR100198800B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101013798B1 (en) * 2010-02-08 2011-02-14 이강운 Sauce added to udon soup, making method for using the same
KR101221044B1 (en) 2010-10-07 2013-01-16 장성용 Method for producing the odeng soup
KR20190056086A (en) 2017-11-16 2019-05-24 영산대학교산학협력단 Producing Method of Meat Stock for Bibim-udong

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020065693A (en) * 2001-02-07 2002-08-14 김영숙 Method of producing woodong by supplement of mulberry leaf juice
KR101221043B1 (en) * 2010-10-07 2013-01-16 장성용 Method for producing the noodle soup
KR101489376B1 (en) * 2013-03-28 2015-02-06 주식회사 동성식품 Noodle soup and Noodle containing hot water extracts of Capsella bursapastoris

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101013798B1 (en) * 2010-02-08 2011-02-14 이강운 Sauce added to udon soup, making method for using the same
KR101221044B1 (en) 2010-10-07 2013-01-16 장성용 Method for producing the odeng soup
KR20190056086A (en) 2017-11-16 2019-05-24 영산대학교산학협력단 Producing Method of Meat Stock for Bibim-udong

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