KR100404652B1 - Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel - Google Patents
Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel Download PDFInfo
- Publication number
- KR100404652B1 KR100404652B1 KR10-2001-0044595A KR20010044595A KR100404652B1 KR 100404652 B1 KR100404652 B1 KR 100404652B1 KR 20010044595 A KR20010044595 A KR 20010044595A KR 100404652 B1 KR100404652 B1 KR 100404652B1
- Authority
- KR
- South Korea
- Prior art keywords
- perilla
- preparing
- new
- broth
- glutinous rice
- Prior art date
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000011453 Vigna umbellata Nutrition 0.000 title 1
- 240000001417 Vigna umbellata Species 0.000 title 1
- 235000004347 Perilla Nutrition 0.000 claims abstract description 43
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 37
- 235000009566 rice Nutrition 0.000 claims abstract description 37
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 241001474374 Blennius Species 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 4
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 41
- 241000209094 Oryza Species 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000013601 eggs Nutrition 0.000 claims description 15
- 229910001018 Cast iron Inorganic materials 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 1
- 238000000227 grinding Methods 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 17
- 201000010099 disease Diseases 0.000 abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 6
- 239000013589 supplement Substances 0.000 abstract description 4
- 244000198134 Agave sisalana Species 0.000 abstract description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 3
- 239000000194 fatty acid Substances 0.000 abstract description 3
- 229930195729 fatty acid Natural products 0.000 abstract description 3
- 150000004665 fatty acids Chemical class 0.000 abstract description 3
- 229910052717 sulfur Inorganic materials 0.000 abstract description 3
- 239000011593 sulfur Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 244000124853 Perilla frutescens Species 0.000 abstract 3
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 238000010411 cooking Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000000693 micelle Substances 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- -1 DHA and EPA Chemical compound 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
황태국물, 새알심 및 볶은 들깨가루가 어우러져 맛이 담백하고 식물성 지방산 및 비타민이 다량으로 함유되어 성인병을 예방할 수 있으며 사계절 보양식으로서도 이용될 수 있는 새알심 수제비를 제조하기 위한 새알심 수제비 제조방법이 개시되어 있다. 본 발명에 따른 새알심 수제비 제조방법은 황태를 우려내어 60∼70wt%의 황태국물을 준비하는 단계; 찹쌀과 멥쌀을 혼합하여 13∼18wt%의 새알심을 제공하는 단계; 볶은 들깨를 거피하여 8∼13wt%의 거피된 들깨를 준비하는 단계; 5∼10wt%의 감자채, 0.3∼0.5wt%의 다진 마늘 및 볶은 소금, 0.5∼0.8wt%의 황태포, 및 0.4∼0.6wt%의 미역을 준비하는 단계; 황태국물에 감자채, 복은소금, 및 다진마늘을 넣어 강한 불에 끓이는 단계; 국물이 끓으면, 황태포, 건조미역 및 새알심을 동시에 투입하여 강한 불로 30∼40초 동안 끓이면서 계속 저어주는 단계; 및 거피낸 들깨가루를 3회 나누어 투입하면서 가열하고 저어주는 단계를 포함한다.There is disclosed a method of preparing a new sisal sujebi for preparing a new sisal sujebi which can be used as a four season supplement to prevent adult diseases because the taste is pale and contains a large amount of vegetable fatty acids and vitamins. The preparation method of saejeuljeombibi according to the present invention comprises the steps of preparing the sulfur broth to 60-70wt% of the yellow soup; Mixing glutinous rice with non-glutinous rice to provide new grains of 13-18 wt%; Peeling roasted perilla and preparing 8-13 wt% of peeled perilla; Preparing 5-10 wt% potato vegetable, 0.3-0.5 wt% minced garlic and roasted salt, 0.5-0.8 wt% yellow Taepo, and 0.4-0.6 wt% seaweed; Adding potato greens, bokeun salt, and chopped garlic to the broth; When the broth is boiled, the yellow taipo, dried seaweed and fresh egg at the same time to stir while stirring for 30-40 seconds on a strong fire; And heating and stirring while dividing the peeled perilla powder three times.
Description
본 발명은 새알심 수제비 제조방법에 관한 것으로, 더욱 구체적으로는 황태국물, 새알심 및 들깨가루가 어우러져 맛이 담백하고 단백질을 비롯하여 식물성 지방산 및 비타민 등이 다량으로 함유되어 성인병을 예방할 수 있으며 사계절 보양식으로서도 이용될 수 있는 새알심 수제비를 제조하기 위한 새알심 수제비 제조방법에 관한 것이다.The present invention relates to a method for preparing a new roe siemjebi, more specifically, the taste of the yellow soup, saesimsim and perilla powder blends lightly and contains a large amount of protein, vegetable fatty acids and vitamins, etc. can prevent adult diseases and also used as a four seasons supplement The present invention relates to a method of preparing a new silm sujebi can be prepared.
일반적으로 새알심은 찹쌀이나 멥쌀로 구성되고, 찹쌀과 멥쌀의 주성분인 전분은 포도당이 결합된 쇄사슬모양의 다당류로 쇄사슬모양의 전분 가닥이 조밀하게 모인 미셀(micell) 구조를 하고 있어 새알심에 물을 부어 가열을 하게 되면 수분이 미셀구조 사이로 침투하여 미셀구조가 느슨하게 흩뜨러져 퍼짐현상이 일어나는 것이 필연적일 수 밖에 없었으며, 이를 방지하기 위해 새알심을 대신 하여 죽류에 밤알을 첨가하고 있는 실정이었다.In general, new grains consist of glutinous rice or non-glutinous rice, and starch, the main component of glutinous rice and non-glutinous rice, is a chain-shaped polysaccharide combined with glucose and has a micelle structure in which chain-shaped starch strands are densely collected. When heated by heating the water into the micelle structure, the micelle structure was loosely scattered, it was inevitable that the spread phenomenon was inevitable, and in order to prevent this situation was added to the bamboo grains to replace the fresh egg.
이와 같이 죽류에 첨가된 밤알은 먹는 사람이 씹으면 허물어져 버리는 비탄력적인 물성으로 전통적인 새알심의 쫄깃쫄깃한 맛을 즐길 수 없었으며, 찹쌀이나 멥쌀가루로 빚는 것보다 원료에 대한 비용 부담이 컸다.The chestnuts added to bamboo porridge were inelastic properties that were broken by the eater, so they could not enjoy the chewy taste of the traditional new grains, and the cost of raw materials was higher than that of glutinous rice or non-glutinous rice flour.
또한, 멥쌀로 제조된 것은 조직 및 맛에서 찹쌀로 제조된 것보다 현저히 떨어지기 때문에 보통은 찹쌀로 제조한 것이나 찹쌀과 멥쌀을 혼합하여 제조한 것이 주로 이용된다.In addition, since it is made of non-glutinous rice is significantly lower than that of glutinous rice in the texture and taste, it is usually made of glutinous rice or those prepared by mixing glutinous rice and non-glutinous rice.
찹쌀의 주성분은 아미로펙틴(Amylopectin)이고, 아미로펙틴은 팽윤하기 쉽고 분지된 구조를 가지고 있기 때문에 점도가 멥쌀보다 훨씬 크다.The main ingredient of glutinous rice is Amylopectin, and since it is easy to swell and has a branched structure, the viscosity is much higher than that of uncooked rice.
찹쌀떡의 쫄깃거리는 끈기는 바로 아미로펙틴의 특성 때문이다. 그러나 전분의 성질에도 나타나듯이 주성분이 전분인 찹살 새알심은 냉동 후 재가열 조리시 완전히 조직이 풀어져 형태를 유지하기 어렵게 된다.The chewy persistence of glutinous rice cakes is due to the properties of amilopectin. However, as shown in the properties of starch, chopped salsasimsim, the main ingredient of starch, becomes difficult to maintain its shape because it is completely loosened during reheating cooking after freezing.
따라서, 전통의 쫄깃쫄깃한 맛을 살린 새알심을 제조하고 새알심의 형태를 보존하기 위한 연구가 지속적으로 있어 왔다.Therefore, there has been a continuous research to prepare new eggs utilizing the traditional chewy taste and preserve the form of new eggs.
본 발명의 목적은 황태국물, 새알심 및 들깨가루를 이용하여 제조함으로써 맛이 담백하고 성인병을 예방할 수 있으며, 필수 영양소가 조화된 사계절 보양식으로도 활용할 수 있는 새알심 수제비 제조방법을 제공하는 데 있다.An object of the present invention is to provide a method of manufacturing a new roe simbibi can be utilized as a pale flavor and prevention of adult diseases, and can also be utilized as a four seasons supplements in harmony with essential nutrients by using the yellow soup, saesimsim and perilla powder.
본 발명의 다른 목적은 조리과정에서 쉽게 풀어지지 않고 새알 형태를 유지하면서도 보관이 용이하고 부드러운 맛을 갖는 새알심을 제조하는 새알심 수제비 제조방법을 제공하는 데 있다.It is another object of the present invention to provide a method for preparing a new egg seedling preparation, which is not easily released during the cooking process and maintains a new egg shape, but is easy to store and has a fresh taste.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 새알심 수제비 제조방법은 황태를 우려내어 60∼70wt%의 황태국물을 준비하는 단계; 찹쌀과 멥쌀을 혼합하여 13∼18wt%의 새알심을 제공하는 단계; 들깨를 거피하여 8∼13wt%의 거피된 들깨를 준비하는 단계; 5∼10wt%의 감자채, 0.3∼0.5wt%의 다진 마늘 및 볶은 소금, 0.5∼0.8wt%의 황태포, 및 0.4∼0.6wt%의 미역을 준비하는 단계; 황태국물에 감자채, 복은소금, 및 다진마늘을 넣어 강한 불에 끓이는 단계; 국물이 끓으면, 황태포, 건조미역 및 새알심을 동시에 투입하여 강한 불로 30∼40초 동안 끓이면서 계속 저어주는 단계; 및 거피낸 들깨가루를 3회 나누어 투입하면서 가열하고 저어주는 단계를 포함한다.In order to achieve the above object, the method of manufacturing a new roe sisal preparations according to the present invention comprises the steps of preparing the sulfur broth to 60-70wt% of the yellow; Mixing glutinous rice with non-glutinous rice to provide new grains of 13-18 wt%; Peeling perilla and preparing 8-13 wt% of peeled perilla; Preparing 5-10 wt% potato vegetable, 0.3-0.5 wt% minced garlic and roasted salt, 0.5-0.8 wt% yellow Taepo, and 0.4-0.6 wt% seaweed; Adding potato greens, bokeun salt, and chopped garlic to the broth; When the broth is boiled, the yellow taipo, dried seaweed and fresh egg at the same time to stir while stirring for 30-40 seconds on a strong fire; And heating and stirring while dividing the peeled perilla powder three times.
상기 황태국물 준비단계는, 찬물에 황태를 넣고 중간 불에 끓이는 단계; 끓기 시작하면 5분 정도 센 불에 더 끓이는 단계; 약한 불에 은근히 80분 정도 끓이는 단계; 및 마지막으로 1분 정도 센 불에 끓이는 단계를 포함한다.The step of preparing the soup broth, putting the sulfur in cold water and boiling in a medium fire; When it starts to boil, heat on a high heat for about 5 minutes; Boil for about 80 minutes on low heat; And finally boiling over a high heat for about 1 minute.
상기 새알심 제공단계는, 찹쌀과 멥쌀을 7:3으로 혼합하는 단계; 혼합된 쌀을 물에 불리는 단계; 상기 불린 혼합쌀에 소금을 함께 넣어 가루로 분쇄하는 단계; 및 분쇄된 가루를 물과 혼합하여 반죽하는 단계를 포함한다.The saalim providing step, the step of mixing the glutinous rice and non-glutinous rice 7: 3; Mixing the mixed rice into water; Putting salt together in the soaked mixed rice and pulverizing it into powder; And mixing the ground powder with water to knead.
상기 들깨 준비단계는, 들깨를 세척한 후 일반 체에 놓고 건조시키는 단계; 은근한 약한 불에 무쇠솥을 미리 달구는 단계; 달궈진 무쇠솥에 건조된 들깨를 넣고 30∼40분 동안 1초당 1회 정도의 속도로 저어주면서 볶는 단계; 볶은 들깨를 공기 중에 냉각시키는 단계; 냉각된 들깨를 거피기계에 투입하여 거피를 하는 단계; 및 거피된 들깨를 분쇄하는 단계를 포함한다.The perilla preparation step, washing the perilla and then placing in a general sieve to dry; Preheating the cast iron pot on a coarse weak fire; Putting perilla dried perilla in a heated cast iron pot and stirring while stirring at a rate of about once per second for 30 to 40 minutes; Cooling the roasted perilla in the air; Peeling the cooled perilla into the peeling machine to peel; And pulverizing the peeled perilla.
이하, 실시예를 통하여 본 발명에 따른 새알심 수제비 제조방법에 대해 상세히 설명한다.Hereinafter, the method of manufacturing a new roe simbi according to the present invention through the embodiment will be described in detail.
먼저, 황태를 우려내어 60∼70wt%의 황태국물을 준비하고, 찹쌀과 멥쌀을 혼합하여 13∼18wt%의 새알심을 제조하고, 들깨를 거피하여 8∼13wt%의 거피된 들깨를 준비한다. 그외에, 5∼10wt%의 감자채와 소량의 소금, 마늘, 황태포, 및 미역 등을 준비하는 데, 소금 및 마늘은 0.3∼0.5wt%, 황태포는 0.5∼0.8wt%, 미역은 0.4∼0.6wt%의 양만큼 투입되는 것이 바람직하다.First, to prepare the 70-70 wt% yellow soup broth to prepare the yellow broth, mix glutinous rice and non-glutinous rice to produce 13-18 wt% of new grains, and peel the perilla to prepare 8-13 wt% of peeled perilla. In addition, prepare 5-10 wt% potato veggies and a small amount of salt, garlic, yellow Taepo, and seaweed, which are 0.3-0.5wt% for salt and garlic, 0.5-0.8wt% for yellow Taepo, and 0.4-0.6wt for seaweed. It is preferred to be added in an amount of%.
이와 같이 재료를 준비한 다음, 황태국물에 감자채, 복은소금, 및 다진마늘을 넣어 강한 불에 끓이고, 국물이 끓으면, 황태포, 건조미역 및 새알심을 동시에 투입하여 강한 불로 30∼40초 동안 끓이면서 계속 저어주어 밑에 눌어붙지 않도록 한다. 그 후에, 거피낸 들깨가루를 3회에 나누어 투입하면서 2분동안 가열하면서 저어준다Prepare the ingredients in this way, and then put potato greens, bokeun salt, and chopped garlic in the yellow broth and boil it on a strong fire.When the broth is boiled, it is added with the yellow seaweed, dried seaweed, and new grains at the same time. Stir so that it does not stick underneath. After that, add the peeled perilla seed in three portions and stir while heating for 2 minutes.
이렇게 하면, 국물이 걸죽해지면 새알심이 동동 떠오르는데, 이때 젖거나 풀어줄 때 새알심이 국자에 붙거나 찌그러지지 않도록 주의한다. 완성된 새알심 수제비는 항아리 등에 부어 먹을 수 있으며 온도차에 따라 변하는 각별한 맛을 느낄 수 있다.This way, when the soup becomes thick, the new egg comes to mind. At this time, be careful not to get the new egg stuck or squeezed when it gets wet or loosened. The finished new egg sujebi can be poured into a jar and eaten, and you can feel the special taste that changes with temperature differences.
황태국물 제조방법Manufacturing method of yellow soup
찬물 8ℓ에 손질된 황태 1마리(약 110g)를 머리째 넣고 중간 불에 끓인다. 이때 넘치지 않도록 주의하여 살핀다. 일단 끓기 시작하면 5분정도 센불에 더 끓인 후 약한 불에 은근히 80분 정도 우린 후 마지막으로 1분정도 센불에 끓여 6.5ℓ의 육수를 제조한다.8 ml of cold water (about 110g) is added to the head of the cold water and boil over medium heat. At this time, be careful not to overflow. Once it starts boiling, boil it on high heat for 5 minutes and then lightly on low heat for 80 minutes. Then, boil it on high heat for 1 minute to make 6.5 liters of broth.
이때, 너무 심하게 끓이면 양이 줄고, 너무 오랫동안 우려내면 핵산이 과잉분비되어 떫은 맛이 강하다는 문제점이 있다.At this time, the amount is reduced when boiled too hard, there is a problem that the strong taste is strong because the nucleic acid is excessively secreted if too long concern.
새알심 제조방법How to prepare new core
먼저, 찹쌀과 멥쌀을 7:3으로 섞는다. 이때, 찹쌀과 멥쌀의 비율은 쫄깃쫄깃한 새알심을 제조하는 데 있어서 매우 중요한데, 만약에 찹살과 멥쌀을 6:4로 섞으면 반죽이 딱딱하게 되고, 8:2로 섞으면 새알심이 조리과정에서 풀어지고 새알심을 만들 때에도 모양을 만들기가 어렵고 잠깐동안의 보관에도 어려움이 있게 된다. 따라서, 7:3의 비율이 조리 및 보관에 적당하며 조리 후 새알심 특유의 부드러운 맛이 나게 된다.First, mix the glutinous rice and non-glutinous rice 7: 3. At this time, the ratio of glutinous rice and non-glutinous rice is very important in manufacturing the chewy new egg, if you mix the glutinous and non-glutinous rice at 6: 4, the dough becomes hard. It's hard to make a shape when making it, and it's also difficult to store it for a while. Therefore, the ratio of 7: 3 is suitable for cooking and storage, and after cooking, it has a unique soft taste.
그 후에, 혼합된 쌀을 물에 불리는데, 계절에 따라 약간의 시간 차이가 있다. 즉, 봄과 가을에는 약 4시간, 여름에는 약 3시간, 겨울에는 약 5시간 정도 불리는 것이 바람직하다.Thereafter, the mixed rice is called water, with some time difference depending on the season. In other words, it is preferable to call about 4 hours in spring and autumn, about 3 hours in summer, and about 5 hours in winter.
그리고, 약 8Kg의 불린 혼합쌀에 80g의 일반 소금을 함께 넣어 가루로 분쇄하고, 분쇄된 가루는 물과 혼합하여 반죽을 하는데, 이때의 반죽은 익반죽인 것이 바람직하다.Then, 80 g of general salt is put together with about 8 Kg of soaked mixed rice and pulverized into a powder, and the pulverized powder is mixed with water to make a dough, wherein the dough is preferably dough dough.
여기서, 물의 비율이 중요한 데, 수분이 많으면 만들때의 곤란함은 물론 보관 및 조리 시 서로 붙게 되어 찌그러지는 등 새알심의 모양이 나지 않고, 수분이 너무 적으면 익지 않고 쌀냄새가 나는 문제점이 발생한다. 따라서, 다양한 실험을 통해서 바람직한 분쇄 가루와 물의 비율이 1:0.15∼0.2인 것을 알 수 있었다. 가장 바람직하게는, 분쇄 가루와 물의 비율이 1:0.17인 것이다.Here, the ratio of water is important, but when there is a lot of water, it is difficult to make it, as well as sticking to each other during storage and cooking. . Therefore, various experiments showed that the ratio of the preferred pulverized powder and water was 1: 0.15 to 0.2. Most preferably, the ratio of the ground powder to water is 1: 0.17.
들깨 거피내는 방법How to get rid of perilla
들깨를 세척한 후 일반체에 놓고 건조시킨다. 은근한 약한 불에 무쇠솥을 미리 달군다. 이후에도 불은 계속해서 약한 불을 사용한다. 달궈진 무쇠솥에 건조된 들깨를 넣고 타지 않고 고루 볶아지도록 1초당 1회 정도의 속도로 저어 준다. 이때, 들깨는 얇아서 약간만 심하게 볶아도 속가지 타버려 거피를 내면 속이 남지 않으며 맛이 쓰고, 덜 볶으면 풋내와 떫은 맛이 나고 가루가 끈적거리며 조리시 밑으로 가라앉으며 고소한 맛이 훨씬 덜하다.After washing perilla, put it on a regular body and dry it. Put a cast iron pot on a coarse weak fire. After that, the fire continues to use weak fire. Put dried perilla in a heated cast iron pot and stir at a rate of once per second so that it is roasted evenly without burning. At this time, the perilla is thin, but even if roasted slightly, the inside is burned, and the peel does not remain inside, and the taste is bitter.
상기 들깨를 볶는 것에 있어서, 볶기 시작한 지 10분 정도 후에 김이 나기 시작하고 그 후 5분이 지나면 들깨가 완전히 마르고, 완전히 마른 후 15분 정도 지나면 연기가 나기 시작하고 익는데 이때부터는 정확한 속도와 회수로 저어주어야 한다.In roasting the perilla, steaming begins about 10 minutes after the start of roasting, and after 5 minutes, the perilla is completely dry, and after 15 minutes, the smoke begins to smoke and ripens. You must stir.
그 후에 5분 정도 지나면 빛깔을 보아 들깨가 노릇노릇해지고 손으로 비벼보아 껍질과 속이 분리되고 속이 노르스름하게 보이면 적당히 볶아 진것이므로 즉시 큰 소쿠리에 쏟아 펼쳐서 신속하게 냉각시킨다.After 5 minutes, the color of the persimmon is brown, and the hand is rubbed and the shell and the inside are separated. If the inside looks yellowish, it is moderately roasted and immediately spreads in a large colander to cool down quickly.
냉각된 들깨는 거피기계에 투입하여 거피를 하는데, 이때 들깨 4Kg 당 1.8Kg의 껍질이 분리되어 나가도록 1회만 거피를 한다.Cooled perilla is added to the peeling machine and peeled. At this time, peel only once so that the skin of 1.8Kg per 4Kg of perilla is separated.
거피된 들깨는 1회만 분쇄하여 사용하는데, 만약 2회 분쇄하면 빛깔이 곱고 깨끗해 보이기는 하지만 고소한 맛이 없어지고 조리시 풀어지지 않고 가라앉아 들깨 특유의 냄새가 나지 않는다.Peeled perilla is used only once and crushed. If it is crushed twice, the color looks fine and clean, but it does not have a savory taste and does not loosen when cooked.
<실시예><Example>
상기와 같이, 황태국물, 새알심, 및 거피된 들깨를 제조하여 준비하고, 그외의 재료로서 감자, 다진마늘, 볶은 소금, 황태포, 및 건조미역을 준비한다. 이때, 감자는 6mm의 넓이 및 두께, 3cm의 길이로 채를 설어 미리 익혀 두고, 소금은 천일염을 후라이팬에 회색빛(죽염빛깔)이 날 때까지 볶고, 황태포는 잘게 찢어 3cm의 길이로 잘라 두며, 건조미역도 3cm의 길이로 잘라 둔다.As described above, prepared by preparing the yellow broth, saengsimsim, and peeled perilla, and prepare potatoes, minced garlic, roasted salt, yellow taepo, and dried seaweed as other ingredients. At this time, the potatoes are 6mm wide, thick, and 3cm long, cooked in advance, and the salt is pre-cooked, and the salt is roasted until the frying pan is grayish (bamboo-colored). , Cut dry seaweed into 3cm length.
이와 같이, 재료를 준비한 후, 황태국물 650cc에 감자채70g, 볶은 소금 3g, 및 다진마늘 4g를 넣어 강한 불에 끓인다. 황태국물이 끓으면 황태포 10조각(5∼7g), 건조미역 5g, 및 새알심 150g을 동시에 넣어 강한 불로 끓이면서 계속 저어준다. 30∼40초 정도 끓이다가 거피낸 들깨가루 100g을 3회에 나누어 국자로 넣으면서 풀어주며 저어준다.In this manner, after preparing the ingredients, 70 g of potato veggies, 3 g of roasted salt, and 4 g of chopped garlic are put in 650 cc of yellow broth and boiled over a strong fire. When the Hwangtae broth boils, put 10 pieces (5-7g) of Hwangtaepo, 5g of dried seaweed, and 150g of new seaweed at the same time to keep stirring while boiling over a strong fire. Boil it for 30-40 seconds and divide 100g of perilla perilla into three times.
그러면, 2분이내에 국물이 걸죽해지며 새알심이 동동 떠오른다. 이때 젖거나 풀어줄 때 새알심이 국자에 붙거나 찌그러지지 않도록 주의한다.Then, within 2 minutes, the broth will be thickened and a new egg will float. At this time, take care not to stick or crush the new eggs in the ladle when it is wet or loosened.
이와 같이 제조된 새알심 수제비는 항아리 등에 부어 먹게 되는데, 먹는동안 식지 않도록 나누어 먹으면서 온도차에 따라 변하는 새알심 수제비의 각별한 맛을 느낄 수 있는 것이다.Saalim sujebi prepared in this way is poured into a jar and eat, you can feel the special taste of saeulsimbi sujebi changed depending on the temperature difference while eating so as not to cool down during eating.
또한, 본 발명은 황태국물, 새알심 및 들깨가루를 사용하여 맛이 담백하고 영양적인 측면에서도 성인병을 예방함과 동시에 사계절 보양식으로도 크게 활용될 수 있다.In addition, the present invention can be widely used as a four-season complement while preventing the adult disease in the taste pale and nutritious using yellow soup, saengsimsim and perilla powder.
통상, 들깨에는 α-리놀렌산이 들어 있는데, α-리놀렌산은 DHA, EPA등과 같은 오메가-3 지방산으로서 고혈압등의 성인병예방과 학습능력향상에 효과적이고, 들깨는 채소 중에서 가장 영양가가 뛰어난 강한 알카리성 식품으로서, 특히 비타민 A, C가 많다.Usually, perilla contains α-linolenic acid. Α-linolenic acid is an omega-3 fatty acid such as DHA and EPA, which is effective in preventing adult diseases such as hypertension and improving learning ability. , Especially vitamins A and C.
본 발명에 따른 새알심 수제비는 황태국물 대신에 멸치, 다시마, 다랑어 등으로 만든 국물로 대체할 수도 있다.Sajealsimjebi in accordance with the present invention can be replaced with broth made of anchovies, kelp, tuna and the like instead of the Thai soup.
상기에 언급된 바와 같이, 본 발명에 따른 새알심 수제비 제조방법에 따라 제조된 새알심 수제비는 황태국물, 새알심 및 들깨가루가 어우러져 맛이 담백하고 식물성 지방산 및 비타민이 다량으로 함유되어 성인병을 예방할 수 있으며 사계절 보양식으로서도 이용될 수 있는 장점이 있다.As mentioned above, saesimsim sujebi prepared according to the method for preparing saeuljeom sujebi according to the present invention is a taste of pale yellow soup, saesimseul and perilla persimmon is pale taste and contains a large amount of vegetable fatty acids and vitamins to prevent adult diseases and the four seasons There is an advantage that can be used as a supplement.
또한, 본 발명에 따라 제조된 새알심은 보관이 용이하고 부드러운 맛을 갖기 때문에 새알심과 황태를 우려낸 황태국물을 이용하여 새알심 수제비를 제조함으로써 온도차에 따라 다른 맛을 느낄 수 있다.In addition, since the new roe core prepared according to the present invention is easy to store and has a soft taste, it is possible to feel different tastes according to the temperature difference by preparing a new roe siksimbi using the tae soup broiled in the new roe and the yellow.
한편, 상기에서는 본 발명의 바람직한 실시예들을 참조하여 설명하였지만, 해당 기술분야에서 통상의 지식을 가진 자라면 하기의 청구의 범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.On the other hand, while the above has been described with reference to the preferred embodiments of the present invention, those skilled in the art to which the present invention pertains without departing from the spirit and scope of the present invention described in the claims below It will be understood that modifications and changes can be made.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0044595A KR100404652B1 (en) | 2001-07-24 | 2001-07-24 | Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0044595A KR100404652B1 (en) | 2001-07-24 | 2001-07-24 | Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20030009924A KR20030009924A (en) | 2003-02-05 |
| KR100404652B1 true KR100404652B1 (en) | 2003-11-07 |
Family
ID=27716443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0044595A KR100404652B1 (en) | 2001-07-24 | 2001-07-24 | Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100404652B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101142028B1 (en) | 2009-08-28 | 2012-05-17 | 민은득 | Method making a small dumpling in redbean gruel for sujebi glutinous rice |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030021322A (en) * | 2001-09-05 | 2003-03-15 | 배금주 | A Ohngsimi clear-soup by green potatoes and the cooking method of that |
| KR102621595B1 (en) * | 2023-04-27 | 2024-01-05 | 최원철 | Method for manufacturing well-digestible Ongjebi |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960000051A (en) * | 1994-06-08 | 1996-01-25 | 성호정 | Instant Potato Homemade |
| KR20000027955A (en) * | 1998-10-26 | 2000-05-15 | 이상태 | Process for producing a clear soup with dough flakes added potato powder |
| KR20000043944A (en) * | 1998-12-29 | 2000-07-15 | 조성룡 | Instant korean red bean soup |
| KR20000053884A (en) * | 2000-05-03 | 2000-09-05 | 박원모 | Noodles, sujebi, dumplings, mulberry leaf powder-wheat flour containing mulberry leaf tea, mulberry leaf powder, pill, and mulberry leaf powder |
| KR20000056257A (en) * | 1999-02-18 | 2000-09-15 | 조성룡 | The manufacturing method of a lump of sticky rice and a lump of sticky rice thereof |
-
2001
- 2001-07-24 KR KR10-2001-0044595A patent/KR100404652B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960000051A (en) * | 1994-06-08 | 1996-01-25 | 성호정 | Instant Potato Homemade |
| KR20000027955A (en) * | 1998-10-26 | 2000-05-15 | 이상태 | Process for producing a clear soup with dough flakes added potato powder |
| KR20000043944A (en) * | 1998-12-29 | 2000-07-15 | 조성룡 | Instant korean red bean soup |
| KR20000056257A (en) * | 1999-02-18 | 2000-09-15 | 조성룡 | The manufacturing method of a lump of sticky rice and a lump of sticky rice thereof |
| KR20000053884A (en) * | 2000-05-03 | 2000-09-05 | 박원모 | Noodles, sujebi, dumplings, mulberry leaf powder-wheat flour containing mulberry leaf tea, mulberry leaf powder, pill, and mulberry leaf powder |
Non-Patent Citations (1)
| Title |
|---|
| 한전기공주식회사 전자사보, 2001년 07월호,감자로 만든 수제비의 일종인 감자 옹심이 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101142028B1 (en) | 2009-08-28 | 2012-05-17 | 민은득 | Method making a small dumpling in redbean gruel for sujebi glutinous rice |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20030009924A (en) | 2003-02-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101959392B1 (en) | Piece-type dashipack and manufacturing method of the same | |
| KR101084542B1 (en) | Method for producing three color korean traditional confectionary using lotus | |
| KR20100109072A (en) | One-time using cup scorched rice using lotus roots and method for making thereof | |
| CN1164350A (en) | New taste food made of grain and other material capable of changing food into paste by pouring boiling water | |
| KR101824120B1 (en) | red bean sediment and a method of manufacturing the ingredient containing lotus root | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN103039548A (en) | Rice and flour food with healthcare function and manufacturing method of rice and flour food | |
| KR100404652B1 (en) | Manufacturing process of clear soup with dough flakes using a small dumpling in red-bean gruel | |
| KR101607442B1 (en) | Manufacturing method of Sponge Cake using of black Garlic and Laver | |
| KR100381731B1 (en) | a manufacturing method of the multicolored noodles | |
| KR20110138127A (en) | Process for preparing rice-cake using figures | |
| KR100751879B1 (en) | Rice fried pancake and manufacturing method thereof | |
| CN108703175A (en) | A kind of formula and preparation method thereof of rabbit meat pine Semen Coicis cake | |
| KR100658335B1 (en) | Composition of a steamed cake is made by green tea ? the manufacturing methods | |
| CN110859289A (en) | Chili crisp and preparation method thereof | |
| KR102568463B1 (en) | Jjamppong source and manufacturing method of the same | |
| KR102193697B1 (en) | Preparation Method for Food with Seaweeds Powder | |
| CN106261792A (en) | The manufacture method in Pericarpium Zanthoxyli mutton chop face | |
| CN106256244A (en) | The culinary art manufacture method of black green pepper beef steak meal | |
| CN106256243A (en) | The cooking methods in curried beef steak face | |
| CN106256227A (en) | Fructus Piperis chicken takes off the culinary art manufacture method of meal | |
| CN106256235A (en) | The culinary art manufacture method of Pericarpium Zanthoxyli mutton chop meal | |
| CN106256228A (en) | The cooking methods in black green pepper beef steak face | |
| KR20090047695A (en) | Method for manufacturing noodles | |
| KR101308962B1 (en) | A producing method of DDUKBOKKI with black sesame and sesame leaf |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20071030 Year of fee payment: 5 |
|
| LAPS | Lapse due to unpaid annual fee |