KR101104183B1 - Moolnangmyeun comprising of Ginseng cultivates - Google Patents
Moolnangmyeun comprising of Ginseng cultivates Download PDFInfo
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- KR101104183B1 KR101104183B1 KR1020080117302A KR20080117302A KR101104183B1 KR 101104183 B1 KR101104183 B1 KR 101104183B1 KR 1020080117302 A KR1020080117302 A KR 1020080117302A KR 20080117302 A KR20080117302 A KR 20080117302A KR 101104183 B1 KR101104183 B1 KR 101104183B1
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- water
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- 241000208340 Araliaceae Species 0.000 title abstract 6
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- 241000234282 Allium Species 0.000 claims description 3
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract description 7
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- 229940107131 ginseng root Drugs 0.000 description 1
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Images
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
Abstract
본 발명은 별도 가공한 산삼배양근을 주재로 하는 산삼물냉면에 관한 것으로 식초수에 침지하였다가 탈수시킨 산삼 냉면사리 200g에 대하여 20g을 3㎝길이로 자른것에 완숙시킨 계란 1개, 소금으로 문질러 씻은 후 어슷하게 썬 오이채 1/4개분, 초절임한 무우를 편썰은 후 물 15mL, 소주 15mL, 소금 3g, 올리고당 1g을 혼합하여 침지한 다음 고추가루 5g을 첨가하여 버무린 무초저림편 50g, 겨자 1작은술, 식초1/2큰술, 양지머리편육 100g, 육수 250mL, 동치미국물 200mL로 구성되는 492Kcal의 열량을 가진 산삼물냉면을 제공한다. The present invention relates to a wild ginseng cold noodle, mainly treated with a wild ginseng cultured root, which is immersed in vinegar water and dehydrated in 200 g of wild ginseng cold noodle, which is cut into 3 cm long and 20 g of egg, ripened and washed with salt. Then chop 1/4 sliced cucumber slices, slice the pickled radishes, immerse with 15mL of water, 15mL of soju, 3g of salt, and 1g of oligosaccharide, then add 5g of red pepper powder, 50g of mustard radish paste, and 1 small mustard Provides wild ginseng cold noodle with 492Kcal of calories consisting of alcohol, 1/2 tablespoon of vinegar, 100g of brisket head, 250mL of broth, and 200mL of equivalent.
식초수, 탈수, 소금, 무초절임채, 산삼배양근, 오이채, 육수, 완숙계란, 양지머리편육 Vinegar water, dehydration, salt, pickled vegetables, wild ginseng culture root, cucumber vegetable, broth, matured egg, brisket
Description
본 발명은 산삼배양근(山蔘培養根)을 주재로 하는 물냉면에 관한 것으로 더욱 상세하게는, 산삼배양근을 주재로 하는 냉면사리와 육수와 동치미국물을 1:1로 혼합하여 된 물냉면에 관한 것이다.The present invention relates to a water-cold noodle mainly made from wild ginseng cultured roots, and more particularly, to a water-cold noodle made of 1: 1 mixed of cold noodles and broth and equivalents of wild ginseng. will be.
종래의 물냉면은 주로 냉면사리에 양지머리편육, 오이채 그리고 여기에 삶은계란을 고명으로 두른 다음 얼음, 겨자 및 식초를 첨가하여 제공되는 것이 대부분이었으며 지역전통 냉면으로서 평양물냉면이 알려져 있다.Conventional water naengmyeon is mostly provided by adding brisket, cucumber and boiled egg to the cold noodle and then adding ice, mustard and vinegar. Pyongyang water naengmyeon is known as a local traditional cold noodle.
그러나 이와 같은 물냉면은 식당(Restaurant)에서 대부분의 면발이 감자 또는 고구마 변성전분을 밀가루와 함께 주요성분으로 하여 제공되고 있는 실정이어서 소화가 잘 안되거나 단순한 색상이어서 식용을 촉진하거나 영양을 충분히 공급할 수는 없어서 식감 또는 기호도가 크지 않은 단점이 있었다.However, this type of water-chilled noodle is provided in most restaurants with potato or sweet potato modified starch as flour as the main ingredient, so it is not digestible or simple color, so it can promote food or provide nutrition. The lack of texture or taste was not a big disadvantage.
한국특허등록 제10-0824730호에는 밀가루에 오디즙 1~10중량%를 첨가하여 노 화예방 등 건강증진기능성이 제공되고 저칼로리 다이어트 냉면을 제공하는 기술이 개시되어 있고, 한국특허등록 제10-0788878호에는 복분자 분말을 5~15중량%를 첨가하여 건강증진 및 점도를 개선한 기술이 개시되어 있다.Korean Patent Registration No. 10-0824730 discloses a technology for providing health promotion functionalities such as preventing aging by adding 1-10% by weight of mulberry juice to wheat flour and providing a low calorie diet cold noodles, and Korean Patent Registration No. 10-0788878 No. discloses a technique for improving health and improving viscosity by adding 5 to 15% by weight of bokbunja powder.
한편, 냉면 원료로서 연근과 연엽을 첨가하여 연분홍의 색상의 면발을 제공하므로써 냉면의 영양개선과 풍미와 식감 및 기호도를 개선하고자 시도한 냉면 제공방법은 한국특허등록 제10-0563446호에 개시되어 있으며, 오이분말을 원료에 8중량%를 첨가하여 혼합한 후 면발을 제공하는 냉면에 대하여는 국내특허등록 제10- 0866406호에 개시되어 있다. On the other hand, by adding lotus root and lotus leaf as a raw material for cold noodles, providing a cold pink color cotton noodle is provided in Korea Patent Registration No. 10-0563446 to improve the nutrition and flavor, texture and palatability of cold noodles, Cucumber powder is added to 8% by weight of the raw material is mixed and the cold noodles for providing noodles are disclosed in Korean Patent Registration No. 10-0866406.
또, 풍미와 영양을 개선하기 위하여 밀가루 75~79중량%에 메생이 녹즙을 4~6중량% 첨가하여서 되는 냉면용 국수의 제조방법은 한국특허등록 제10-0582476호에 개시되어 있다. In addition, the manufacturing method of cold noodles noodles by adding 4 to 6% by weight of Mesaeng green juice to 75-79% by weight of flour to improve flavor and nutrition is disclosed in Korean Patent Registration No. 10-0582476.
상기 종래기술들에서는 본 발명이 주재로 하는 뿌리식물 산삼배양근의 선택 및 그 살균, 처리과정이 개시된 바 없으며, 나아가 냉면의 식미와 풍미를 개선하기위한 산삼배양근이 첨가된 냉면사리와 물내면용 바람직한 육수와 동치미혼합 국물에 대하여는 전혀 개시된 바 없다.In the above prior arts, the selection, sterilization, and treatment of the root plant wild ginseng culture root of the present invention are not disclosed, and furthermore, it is preferable for the cold noodle sari and the water inner surface to which the wild ginseng culture root is added to improve the taste and flavor of cold noodles. No broth and broth mixed broth have been disclosed.
나아가 상기 종래기술들의 어느 것에서도 냉면 1인분의 열량(Kcal)이 개시된 바 없다.Furthermore, none of the prior arts discloses a calorie Kcal of one serving of cold noodles.
본 발명은 상기와 같은 점들을 감안하여 안출한 것으로 혈압 안정화 식재료인 산삼배양근을 주재로 하는 냉면 식재료와 기호도를 증진시키기위한 양지머리 육수와 동치미국물이 1:1로 혼합된 냉면용 혼합 육수를 제공하는 것을 그 목적으로 한다.The present invention has been made in view of the above points to provide a cold broth blended broth mixed with cold noodles ingredients mainly based on wild ginseng culture root, blood pressure stabilizing foods and brisket broth and the same amount of the same amount of American equivalents to enhance palatability For that purpose.
본 발명의 다른 목적은 1인분 물냉면의 열량(Kcal)을 공개하여 취식케 하는데 있다.Another object of the present invention is to disclose the calorie (Kcal) of water cold noodles per serving to eat.
본 발명의 상기 목적은 산삼배양근을 주재로 하는 냉면용 식재료의 선택과 열량(Kcal)을 계산하는 단계와; The above object of the present invention comprises the steps of calculating the selection and calories (Kcal) of the food ingredients for cold noodles mainly based on wild ginseng culture root;
냉면용 혼합육수로서 양지머리육수를 제조하고 동치미국물과의 혼합육수의 열량을 계산하는 단계와; Preparing brisket broth as a cold broth mixed broth and calculating calories of the broth mixed with the equivalent US water;
식기 또는 용기에 냉면식재료와 혼합육수를 배열 또는 포장하여 식사에 제공하는 단계와; Arranging or packaging the cold noodle ingredients and the mixed broth in a tableware or a container and providing them to a meal;
20명의 랜덤샘플링한 패널에 대하여 7점척도법을 이용하여 관능검사를 실시하고 기호도를 비교 평가하는 단계를 통하여 달성하였다.Twenty randomly sampled panels were subjected to sensory evaluation using a seven-point scale method and to evaluate the degree of preference.
본 발명의 산삼배양근을 주재로 하는 산삼물냉면은 일반시중의 물냉면에 비하여(종합기호도 5.2점) 6.3을 얻었고 구체적으로는 외관기호도 5.3, 풍미기호도 5.8, 삼킨 후의 느낌 6.2이어서 일반시중 물냉면에 비하여 개별적 관능기호도 항목전체가 뛰어날 뿐 아니라 종합기호도에서도 좋은 것으로 평가된 효과가 있고 특히, 지금까지 감칠맛이 나며 식욕을 돋구기 위해 특수처리한 산삼배양근을 주재로 하고 무초절임편 외에도 동치미국물이 혼합된 육수가 첨가되어 풍미와 삼킨 후 느낌이 좋아 기호성이 뛰어난 산삼물냉면을 제공하는 효과가 있다.The wild ginseng cold noodle, based on the wild ginseng culture root of the present invention, obtained 6.3 compared to the water cold noodle in general market (compared to 5.2 points), specifically, the appearance symbol 5.3, the flavor symbol 5.8, and the feeling after swallowing 6.2. Compared to the individual sensory symbol, the item is excellent in the whole item as well as the effect in the general symbol. Especially, it is tasteful and is based on wild ginseng cultured root specially treated to enhance appetite. It is added to the flavor and after swallowing, good feeling, has the effect of providing excellent mountain ginseng cold noodles.
본 발명의 물냉면 식재료는 냉면사리, 산삼배양근, 오이채, 완숙계란절편, 양지머리편육 및 그 육수, 동치미국물, 무초절임편으로 구성되며 본 발명은 냉면사리를 제외한 물냉면 부재료와 혼합육수의 구성재료의 선택과 무초절림편 및 동치미국물 혼합육수의 제조 나아가 그 열량의 계산과 그 표시에 특징이 있다.The water-cold noodles of the present invention is made of cold noodles, wild ginseng cultured roots, cucumbers, mature egg slices, brisket slices and broths, the same seasonings, radish pickles, and the present invention is composed of water-cooled noodles and mixed broth except cold noodles It is characterized by the choice of materials, the preparation of radish pastes and the equivalent broths, and the calculation and indication of calories.
더욱 상세하게는 본 발명의 산삼물냉면은 어떤 냉면사리 이어도 좋으나 쫄깃쫄깃한 질감이 있는 냉면사리가 바람직하고 성인용으로는 200g이면 족하다.More specifically, the wild ginseng cold noodle of the present invention may be any cold noodle, but a cold noodle with a chewy texture is preferable, and 200 g is sufficient for adults.
본 발명 산삼물냉면 부재료로서 냉면사리 200g(성인1인기준)에 대하여 산삼배양근 20g, 양지머리 100g, 달걀 1개, 오이1/4개, 동치미국물 200mL, 발효겨자 1작은술, 식초1/2큰술, 무초절임편 50g을 선택함이 바람직하다. As wild ginseng cold noodle ingredient of the present invention, 20 g of wild ginseng root, 100 g of brisket, 100 g of egg, 1 egg, 1/4 of cucumber, equivalent of 200 ml of fermented mustard, 1 tablespoon of fermented mustard, vinegar 1/2 tablespoon It is preferable to select 50 g of no herb pickles.
본 발명 양지머리편육은 양지머리 100g에 대하여 물 250mL, 무우 30g, 양파 1/4쪽, 마늘 2쪽, 대파 1개, 생강 1/2쪽, 건홍고추 1개, 국간장 1큰술, 소금 1/2큰술이 바람직하고 양지머리는 찬물에 담가 핏물을 제거한 후 냄비에 상기 250mL의 물을 붓고 상기 기존에 따른 부재료를 첨가하고 100℃이상으로 끓인후 국간장과 소 금으로 간하여 냉각하고육수로 사용하며 양지머리는 건져내어 편육으로 만든다.The brisket of the brisket of the present invention is 250 mL of water, 30 g of radish, 1/4 onion, 2 garlic, 1 leek, 1/2 ginger, 1/2 red pepper, 1 tablespoon soy sauce, 1/2 tablespoon salt This is preferred, the brisket is soaked in cold water to remove blood, pour the 250mL of water in a pot, add the subsidiary according to the existing and boiled at 100 ℃ or more and then cooled with soy sauce and salt and used as broth Take it out and make it into knitting.
본 발명 물냉면의 육수의 감칠맛과 기호도를 높히기 위하여 동치미국물 200mL(성인1인용)에 설탕 1작은술, 소금 1작은술을 첨가하여 녹인 후 상기 양지머리 고기 육수와 1:1 비율로 혼합하고 얼음을 띄워낸다.In order to increase the taste and taste of the broth of water-cold noodles of the present invention, 1 teaspoon of sugar and 1 teaspoon of salt are dissolved in 200 mL (for 1 adult) of Dongchi-U. Float it.
이하, 본 발명 산삼배양근을 주재로 하는 물냉면의 제조방법을 개시하지만 본 발명이 이들 실시예에만 제한되지 아니하고 이를 변경한 당업자의 모방제품에도 그 권리범위가 미치는 것은 물론이다.Hereinafter, the present invention discloses a method for producing water noodle, mainly based on wild ginseng culture root, but the present invention is not limited only to these examples.
실시예 1 : 본 발명 물냉면 부재료의 선택과 제조방법Example 1 Selection and Preparation Method of Water Cooling Material of the Invention
본 발명의 냉면사리는 어느것을 사용하여도 좋으나, 본 발명 산삼물냉면 부재료의 가공조리방법은 다음과 같다.The cold noodle of the present invention may be used, but the method for processing and cooking the wild ginseng cold noodle material of the present invention is as follows.
제 1공정 : 본 발명을 구성하며 특징적인 주재로 하고 있는 물냉면 부재료가 되는 산삼은 45~60일간 배양기에서 배양한 산삼배양근으로 사포닌 함량이 최대인 50일간 배양한 산삼배양근을 사용하고, 물로 수세하여 초산수용액에 침지한 후 건조한 것을 사용하거나 2~3cm로 절단한 것이 취식 및 관능상 바람직하다.The first step: wild ginseng, which is a water-cold cotton material, which constitutes the present invention and is a main ingredient, is a wild ginseng cultured root cultured in an incubator for 45-60 days, using a wild ginseng cultured root cultured for 50 days with a maximum saponin content, and washed with water. Soaking in acetic acid solution by using a dry one or cut to 2-3cm is preferred for eating and sensory.
제 2공정 : 본 발명 육수는 양지머리 100g을 찬물에 담가 핏물을 제거하고 냄비에 넣어 물 250mL(5컵)을 붓고 무우 30g, 양파 1/4쪽, 대파 1대, 생강 1/2쪽, 건홍고추 1개를 함께 넣어 5분간 끓인 후 걸러 국간장 1큰술, 소금 1/2큰술로써 간하여 냉각하여 사용하였다.Second step: In the broth of the present invention, 100 g of brisket is soaked in cold water, the blood is removed, and 250 mL (5 cups) of water is poured into a pot, 30 g of radish, 1/4 onion, 1 leek, 1/2 ginger, dried red pepper Put together one and boiled for 5 minutes, and then filtered by using 1 tablespoon of soy sauce and 1/2 tablespoon of salt and cooled.
끊인 양지머리는 건져서 얇게 썰어 본 발명 냉면용 편육으로 사용하였다.The cut brisket was cut out and sliced thinly, and used as a knitting for the present invention.
제 3공정 : 오이는 소금으로 문질러 씻은 후 그 1/4개를 어슷하게 썬 다음 채를 켜서 본 발명 오이채로 사용하였다.Third step: Cucumber was washed by rubbing with salt, and then 1/4 of the slices were cut similarly, and then turned on to use the present invention cucumber.
제 4공정 : 본 발명 무초절임은 무우 50g을 납작하게 편썰어 물 15mL, 소주 15mL, 소금 3g, 올리고당 1g을 첨가하여 45분간 절인 후 고운고추가루 5g을 넣고 버무린 것을 사용하였다.Fourth step: In the present invention, pickled radish was flattened into 50 g of radish, and 15 mL of water, 15 mL of soju, 3 g of salt, and 1 g of oligosaccharide were added thereto, and then marinated for 45 minutes.
제 5공정 : 계란은 완숙으로 삶아서 반으로 잘라 계란절편으로하여 두었다.Step 5: Eggs were boiled in perfection, cut in half, and left in egg slices.
제 6공정 : 냉면은 200g을 냄비에 물을 붓고 끓여 잘 삶은 후 냉수에 넣어 헹구어 사리를 지어 풀리지 않게 꼬리를 위로 빼둔다. Step 6: Cold Noodles 200g Pour water into a pot, boil and boil well, rinse in cold water, rinse the saree and pull the tail up so as not to loosen.
제 7공정 : 통상의 동치미국물 200mL를 준비하고 여기에 설탕 1작은술, 소금 1작은술을 넣어 식미를 맞추어 400mL의 육수를 만들었다.Step 7: Prepare 200 mL of common equivalent Americans, add 1 teaspoon of sugar and 1 teaspoon of salt, and make 400 mL of broth.
본 발명 산삼물냉면의 제조에 소요된 시간은 1시간, 성인 1인분 연량은 492Kcal로 계산되었다.The time required for the preparation of the wild ginseng cold noodle of the present invention was calculated as 192 hours per adult, 492 Kcal.
취식예 1: 물냉면 상차림Catering Example 1: Cold Noodles
본 발명 산삼배양근을 주재로 하는 물냉면은 실시예 제 6공정에서 풀리지 않게 꼬리를 위로 빼낸 물냉면사리를 물냉면 그릇에 담고 제 2공정에서 얻은 양지머리 편육을 올리고 가운데에 제 1공정에서 얻은 산삼배양근을 얹은 다음, 제 3공정의 오이채, 제 4공정에서 얻은 무초절임편 1/3, 제 5공정의 완숙계란 절편을 고명 으로 얹어낸 다음, 제 2공정의 식힌 육수와 별도로 준비한 제 7공정의 동치미국물을 1:1의 비율로 섞은 후 설탕 1작은술, 소금 1작은술을 넣어 혼합하여 넣고 여기에 간얼음(sliced ice)50g을 띄워 완성하였다.(도1참조)The water-chilled noodle cultured mainly from wild ginseng culture root of the present invention contains the water-cold noodles, which are pulled up from the sixth step, in a water-chilled noodle bowl, and raises the brisket head obtained in the second step. Topped with cucumber cucumber of the 3rd process, 1/3 of the radish pickled slices obtained from the 4th process, and ripened egg slices of the 5th process with garnish, and then prepared separately from the chilled broth of the 2nd process. 1 to 1 teaspoon of sugar and 1 teaspoon of salt were mixed and mixed with 50 g of sliced ice. (See Fig. 1)
취식예 2 : 휴대용, 여객기용, 여객선용, 여행용 물냉면 상차림Catering Example 2: Portable, Passenger Aircraft, Passenger Ship, Travel Water Cold Noodles
상기 취식예 1과 달리, 직장인·학생을 위한 휴대용, 여객기 또는 여객선용 내지 여행용 물냉면 상차림예로서 별도 제작한 플라스틱식기(용기)에 상기 취식예 1에 기재한 물냉면 재료를 색 맞추어 돌려 얹은 후 실시예1의 제 2공정에서 얻은 육수와 제 7공정에서 얻은 동치미국물 1:1 혼합액에 식초 1/2큰술을 더하여 400mL육수를 새지 않는(Non_Leaking) 플라스틱 소형용기에 별도로 담고, 또 제 4공정의 무초절임편 나머지 2/3를 담은 플라스틱 용기와 별도 튜브용기에 다은 소형겨자튜브와 함께 Package제품으로 산삼물냉면 메뉴세트로 제공하여 취식케 하였다.Unlike the catering example 1, the water-cooling noodle material described in the catering example 1 is placed on a plastic dish (container) prepared separately as an example of a portable, passenger plane or passenger ship or traveling water cooling noodle for office workers and students. Add 1/2 tablespoon of vinegar to the broth obtained in the second step of Example 1 and the same mixture of US equivalent 1: 1 obtained in the 7th step, and separately place in a 400 mL non-leaking plastic small container (Non_Leaking). A package of wild ginseng cold noodle was provided as a package product along with a plastic mustard containing 2/3 of the radish pickles and a small mustard tube in a separate tube container.
실험예 : 관능검사Experimental Example: Sensory Test
본 발명 '산삼물냉면'에 대하여 남자 10명, 여자 10명 계 20명에 대하여 7점척도법에 따라 기호도를 측정하기 위해 관능검사(Panel test)를 취식예 1 및 취식예 2를 각각 실시한 결과는 하기 표 1과 같다.In the present invention, 'Sansammul Cold Noodle', 10 males, 10 females and 20 females, respectively, were subjected to a sensory test (Panel test) to measure palatability according to the 7-point scale method. It is shown in Table 1 below.
[주] 1:매우 싫다 2: 3: 4:보통이다 5: 6: 7:매우좋다로 하여 평가한 점수에 패널수를 곱하고, 취식예 1과 취식예 2를 각각 실시하여 얻은 합계를 1/2로 나누어 평균값을 계산하였다. [Note] 1: Very dislike 2: 3: 4: Normal 5: 6: 7: Multiply the score evaluated as very good by the number of panels, and add the total obtained by carrying out each of Example 1 and Example 2 1 /. The average value was calculated by dividing by two.
본 발명은 산삼을 식재료의 주재로 하여 지금까지 없던 새롭고 관능효과가 뛰어난 물냉면 메뉴를 제공하는 뛰어난 효과가 있으므로 외식산업 및 관광산업상 매우 유용한 발명인 것이다.The present invention is a very useful invention for the restaurant industry and tourism industry because it has an excellent effect of providing a new and excellent water-cooled noodle menu that has never been so far as the main ingredient of wild ginseng.
도 1 는 본 발명 산삼배양근을 주재로 하는 산삼물냉면 사진도이다.1 is a photograph of mountain ginseng cold noodle, mainly based on the ginseng culture root of the present invention.
도 2 는 본 발명 산삼배양근을 주재료하는 물냉면 메뉴의 구성요소와 그 제조방법 공정도이다.Figure 2 is a component of the water-cooled noodle menu main raw ginseng cultured root of the present invention and a manufacturing method thereof.
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