KR101173384B1 - Manufacturing method of cold noodles gravy using dried pollack extracktion - Google Patents
Manufacturing method of cold noodles gravy using dried pollack extracktion Download PDFInfo
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- KR101173384B1 KR101173384B1 KR1020090030879A KR20090030879A KR101173384B1 KR 101173384 B1 KR101173384 B1 KR 101173384B1 KR 1020090030879 A KR1020090030879 A KR 1020090030879A KR 20090030879 A KR20090030879 A KR 20090030879A KR 101173384 B1 KR101173384 B1 KR 101173384B1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- 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
Abstract
본 발명은 황태추출물을 이용한 냉면육수의 제조방법에 관한 것으로, 황태를 포함하는 육수재료를 파쇄하는 파쇄단계, 파쇄된 육수재료 20 중량비와 정제수 80 중량비를 추출탱크에 투입하는 재료투입단계, 추출탱크에 투입된 육수재료를 가열하여 육수를 추출하는 육수추출단계, 추출된 육수를 하우징여과기로 여과하는 제1여과단계, 여과된 육수를 교반탱크로 이송하여 조미료를 투입하고 온도를 60℃로 낮추면서 교반하는 냉각교반단계, 냉각교반된 육수를 고점도여과기로 여과하는 제2여과단계를 포함하여 이루어진다.The present invention relates to a method for manufacturing cold noodles broth using yellow extract, the crushing step of crushing the broth material containing the yellow, the material input step of injecting 20 parts by weight of the crushed broth material and 80 parts by weight of purified water to the extraction tank, extraction tank The broth extracting step of extracting the broth by heating the broth material added to the first step, the first filtration step of filtering the extracted broth with a housing filter, transferring the filtered broth to the stirring tank, adding seasoning and stirring while lowering the temperature to 60 ° C. To the cooling stirring step, comprising a second filtration step of filtering the cooling stirred broth with a high viscosity filter.
황태, 냉면, 육수, 추출탱크, 여과기, 정제수 Yellow, cold noodles, broth, extraction tank, filter, purified water
Description
본 발명은 황태추출물을 이용한 냉명육수의 제조방법에 관한 것으로, 더욱 상세하게는 파쇄단계, 재료투입단계, 육수추출단계, 제1여과단계, 냉각교반단계, 제2여과단계를 포함하여 이루어지며, 인체에 유해한 화학조미료가 첨가되지 않은 육수원료를 사용하여 인체에 무해하면서도 맛이 좋은 냉명육수의 제조방법에 관한 것이다.The present invention relates to a method for preparing cold broth using yellow extract, and more particularly, comprising a crushing step, a material input step, a broth extraction step, a first filtration step, a cooling stirring step, and a second filtration step. The present invention relates to a method of preparing cold broth, which is harmless to the human body and has a delicious taste, using broth raw materials to which no chemical seasoning is added to the human body.
본 발명은 황태추출물을 이용한 냉면육수의 제조방법에 관한 것인데, 본 발명에 사용되는 황태는 한겨울에 일교차를 이용하여 얼고 녹기를 스무번 이상 반복해서 말린 명태로, 빛이 누렇고 살이 연하고 부드러우며 쫄깃한 육질과 깊은맛을 낸다.The present invention relates to a method for producing cold noodles broth using the yellow extract, the yellow pollack used in the present invention is dried pollack, frozen and melted over 20 times by using a cross in the middle of winter, light yellow, light and soft and chewy. Gives meat and deep taste.
또한, 단백질이 56%나 되는 건강식으로 콜레스테롤 함량이 매우 낮고, 영양이 풍부하여 신체 각 기관의 신진대사를 활발하게 하고, 머리를 맑게 해주며, 숙취 해소와 간장해독 및 노폐물제거 등의 효능을 갖고 있다.In addition, it is a healthy food with 56% protein, very low cholesterol content and rich in nutrition, which promotes the metabolism of all the organs of the body, clears the head, and has the effects of eliminating hangovers, detoxifying the liver and removing wastes. have.
종래에 제조된 냉면육수는 감칠맛을 내기위해 MSG가 함유되어 있는 인공조미료를 사용하였는데, 최근에는 건강에 대한 관심이 높아지면서 인공조미료 사용에 대한 거부감이 증가하고 있다.The conventionally prepared cold noodle broth used artificial seasoning containing MSG to give a rich taste, and recently, increasing interest in health has increased the rejection of using artificial seasoning.
또한, 냉면육수의 재료로 많이 사용되는 쇠고기, 사골, 닭고기 및 닭뼈 등은 누린내가 나고, 지방성분을 함유하고 있어 느끼함과 텁텁한 맛을 내기 때문에 깊고 단백한 맛을 요하는 냉면의 육수로는 적합하지 못한 문제점이 있었다.In addition, beef, bone, chicken, and chicken bones, which are frequently used as ingredients for cold noodles, have a rich smell and are rich in fat, making them suitable for cold noodles. There was a problem that did not.
본 발명은 전술한 문제점들을 해결하고자 황태추출물과 천연재료를 사용한 황태추출물을 이용한 냉면육수의 제조방법을 발명하여, 국물의 맛이 깊고 단백함을 나타내는 냉면육수를 제조하고자 한다.The present invention to solve the above-mentioned problems by inventing a method for producing cold noodles broth using the yellow extract and the yellow extract using the yellow matter, to prepare a cold noodles broth showing the deep and protein taste of the soup.
본 발명의 목적은 파쇄단계, 재료투입단계, 육수추출단계, 제1여과단계, 냉각교반단계, 제2여과단계를 포함하여 이루어져 육수의 깊은 맛과 단백함을 유도하는 하는 황태추출물을 이용한 냉면육수의 제조방법을 제공하는 것이다.An object of the present invention comprises a crushing step, material input step, broth extraction step, the first filtration step, the cooling stirring step, the second filtration step of the cold noodles broth using the yellow extract to induce the deep taste and protein of the broth It is to provide a manufacturing method.
본 발명의 다른 목적은, 인공조미료를 첨가하지 않고 천연조미료를 사용하여 육수의 깊고 단백한 맛을 유도하는 황태추출물을 이용한 냉면육수의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for preparing cold noodles broth using yellowish extract which induces a deep and proteiny taste of broth using natural seasonings without adding artificial seasonings.
본 발명의 목적은 황태를 포함하는 육수재료를 파쇄하는 파쇄단계, 파쇄된 육수재료 20 중량비와 정제수 80 중량비를 추출탱크에 투입하는 재료투입단계, 추출탱크에 투입된 육수재료를 가열하여 육수를 추출하는 육수추출단계, 추출된 육수를 하우징여과기로 여과하는 제1여과단계, 여과된 육수를 교반탱크로 이송하여 조미료를 투입하고 온도를 60℃로 낮추면서 교반하는 냉각교반단계, 냉각교반된 육수를 고점도여과기로 여과하는 제2여과단계를 포함하여 이루어지는 것을 특징으로 하는 황태추출물을 이용한 냉면육수의 제조방법을 제공함에 의해 달성된다.An object of the present invention is a crushing step of crushing the broth material containing the yellow, crushed broth material 20 weight ratio and purified water 80 weight ratio of the input material to the extraction tank, heating the broth material added to the extraction tank to extract the broth The broth extraction step, the first filtration step to filter the extracted broth into the housing filter, the cooling broth to add the seasoning by transferring the filtered broth to the stirring tank, the stirring stirring while lowering the temperature to 60 ℃, the high viscosity of the stirred stirring broth It is achieved by providing a method for producing cold noodles broth using the yellow extract, characterized in that it comprises a second filtration step of filtration with a filter.
본 발명의 바람직한 특징에 따르면, 상기 육수추출단계는 육수재료를 110℃의 온도로 3 내지 4시간 동안 가열하여 이루어지는 것으로 한다.According to a preferred feature of the invention, the broth extraction step is to be made by heating the broth material to a temperature of 110 ℃ for 3 to 4 hours.
본 발명의 더 바람직한 특징에 따르면, 상기 육수재료는 황태 10 내지 12 중량비, 다시마 10 내지 11 중량비, 마늘 0.2 내지 0.25 중량비, 배 0.2 내지 0.3 중량비, 양파 1.0 내지 1.1 중량비, 무 7 내지 8 중량비, 생강 0.1 내지 0.2 중량비, 대파 0.1 내지 0.2 중량비, 감초 0.02 내지 0.03 중량비, 월계수잎 0.01 중량비, 통후추 0.01 중량비, 건고추 0.01 중량비 및 간장 1.5 내지 2.0 중량비를 포함하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the broth material is 10 to 12 weight ratio of yellow, 10 to 11 weight ratio of kelp, 0.2 to 0.25 weight ratio of garlic, 0.2 to 0.3 weight ratio of pear, 1.0 to 1.1 weight ratio of onion, 7 to 8 weight ratio of radish, ginger 0.1 to 0.2 weight ratio, leek 0.1 to 0.2 weight ratio, licorice 0.02 to 0.03 weight ratio, bay leaf 0.01 weight ratio, whole peppercorns 0.01 weight ratio, dried red pepper weight ratio and soy sauce 1.5 to 2.0 weight ratio.
본 발명의 더욱 바람직한 특징에 따르면, 상기 조미료는 13.5 내지 14 중량비가 첨가되며, 식초 6 중량비, 정제염 2.0 내지 2.5 중량비, 설탕 5.5 중량비를 포함하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the seasoning is 13.5 to 14 parts by weight is added, it is to comprise 6 weight ratio of vinegar, 2.0 to 2.5 weight ratio of refined salt, 5.5 weight ratio of sugar.
본 발명에 따른 황태추출물을 이용한 냉면육수의 제조방법은 황태추출물이 함유된 냉면육수를 제공하여 냉면이 깊은 맛과 담백함을 갖도록 하는 탁월한 효과를 타나낸다.Method for producing cold noodles broth using the yellow extract according to the present invention provides a cold noodles broth containing the yellow extract exhibits an excellent effect to have cold taste and deep taste.
또한, 인공조미료를 첨가되지 않은 천연조미료를 사용하여 깊은 맛과 단백함을 유지하면서도 인체에 무해한 냉면육수를 제공하는 탁월한 효과를 나타낸다.In addition, the use of natural seasonings without artificial seasonings exhibits an excellent effect of providing cold noodles broth that is harmless to the human body while maintaining deep taste and protein.
또한, 인체의 독소를 제거하고 피로를 회복시켜주는 육수재료를 함유하여 건강증진에 도움을 주는 탁월한 효과를 나타낸다.In addition, it contains a broth material that removes toxins of the human body and restores fatigue, and shows an excellent effect to help health promotion.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하 되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, preferred embodiments of the present invention and the physical properties of each component will be described in detail, which is intended to explain in detail enough to be able to easily carry out the invention of ordinary skill in the art to which the present invention pertains. This does not mean that the technical spirit and scope of the present invention are limited.
본 발명에 따른 황태추출물을 이용한 냉면육수의 제조방법은 황태를 포함하는 육수재료를 파쇄하는 파쇄단계(S101), 파쇄된 육수재료 20 중량비와 정제수 80 중량비를 추출탱크에 투입하는 재료투입단계(S103), 추출탱크에 투입된 육수재료를 가열하여 육수를 추출하는 육수추출단계(S105), 추출된 육수를 하우징여과기로 여과하는 제1여과단계(S107), 여과된 육수를 교반탱크로 이송하여 조미료를 투입하고 온도를 60℃로 낮추면서 교반하는 냉각교반단계(109), 냉각교반된 육수를 고점도여과기로 여과하는 제2여과단계(S111)를 포함하여 이루어진다.Method for producing a cold noodles broth using the sulfur extract according to the present invention is a crushing step (S101) for crushing the broth material containing the sulfur, the material input step (S103) to put the weight ratio of the crushed broth material 20 and 80 weight ratio of purified water to the extraction tank (S103) ), The broth extracting step (S105) of extracting the broth by heating the broth material added to the extraction tank, the first filtration step (S107) of filtering the extracted broth with a housing filter, transfer the filtered broth to the stirring tank to seasoning It comprises a cooling stirring step (109) to add and stir while lowering the temperature to 60 ℃, the second filtration step (S111) for filtering the cooling stirred broth with a high viscosity filter.
전술한 파쇄단계(S101)는 황태를 포함하는 육수재료를 파쇄하는 단계로, 육수재료는 황태 10 내지 12 중량비, 다시마 10 내지 11 중량비, 마늘 0.2 내지 0.25 중량비, 배 0.2 내지 0.3 중량비, 양파 1.0 내지 1.1 중량비, 무 7 내지 8 중량비, 생강 0.1 내지 0.2 중량비, 대파 0.1 내지 0.2 중량비, 감초 0.02 내지 0.03 중량비, 월계수잎 0.01 중량비, 통후추 0.01 중량비, 건고추 0.01 중량비 및 간장 1.5 내지 2.0 중량비를 포함하여 이루어진다.The above-mentioned crushing step (S101) is a step of crushing the broth material containing the yellow, the broth material is 10 to 12 weight ratio of yellow, 10 to 11 weight ratio of kelp, 0.2 to 0.25 weight ratio of garlic, 0.2 to 0.3 weight ratio of pear, 1.0 to onion 1.1 weight ratio, 7 to 8 weight ratio of radish, 0.1 to 0.2 weight ratio of ginger, 0.1 to 0.2 weight ratio of leek, 0.02 to 0.03 weight ratio of licorice, 0.01 weight ratio of laurel leaf, 0.01 weight ratio of whole peppercorns, 0.01 weight ratio of dried pepper, 0.01 weight ratio of soy pepper, and 1.5 to 2.0 weight ratio of soy sauce. .
전술한 황태는 육수재료의 총중량 대비 10 내지 12 중량비가 첨가되며, 여러가닥으로 분해하여 방망이나 망치등으로 두드려 부드럽게 해준 상태로 추출탱크에 투입하게 되는데, 단백질이 56%를 차지하고 지방은 2%를 차지하고 있어 건강식품으로 손색이 없으며, 콜레스테롤의 함량도 거의 없기 때문에 신체기관의 신진대사를 활발하게 해주고 머리를 맑게 해주는 효과가 있으며, 체내에 독소를 해독하는 작용을 한다.The above-mentioned yellow cherries are added in a ratio of 10 to 12 parts by weight based on the total weight of the broth, and are decomposed into several strands and pounded with a bat or a hammer to soften them. The protein is 56% and fat is 2%. It is occupied as a health food, and there is no content of cholesterol, almost no metabolism of the body's organs because it is active and clearing the head, and detoxifies the body.
전술한 다시마는 육수재료의 총중량 대비 10 내지 11 중량비가 첨가되며, 1 내지 3센티미터 크기로 파쇄하여 추출탱크에 투입되는데, 식이섬유인 알긴산을 함유하고 있어 혈압과 콜레스테롤 수치를 낮춰 성인병을 예방하고, 포도당이 혈액속에 침투하는 것을 지연시키고 당질의 소화 흡수를 도와 혈당치를 내린다.The kelp described above is added to the weight ratio of the broth material 10 to 11 weight, crushed to 1 to 3 centimeters and put into the extraction tank, it contains dietary fiber alginic acid to lower blood pressure and cholesterol levels to prevent adult diseases, Delays the penetration of glucose into the blood and aids digestion and absorption of sugar to lower blood sugar levels.
또한, 갑상선호르몬의 주요 성분인 요오드가 많이 들어있기 때문에 갑상선 질환을 예방하는 역할을 한다.In addition, iodine, which is a major component of thyroid hormones, contains a lot of thyroid disease, which plays a role in preventing.
전술한 감초는 육수재료의 총중량 대비 0.02 내지 0.03 중량비가 첨가되며, 1 내지 3센티미터 크기로 파쇄하여 추출탱크에 투입하는데, 단 맛을 나타내는 효과 이외에 오장육부의 덥거나 차가운 기운을 조절하고, 눈, 코, 입, 귀, 항무 및 성기 등의 구멍을 통하게 하여 모든 혈맥의 흐름을 원활하게 하며, 근육과 뼈를 단단하게 하는 역할을 한다.The licorice described above is added in a weight ratio of 0.02 to 0.03 to the total weight of the broth material, crushed to 1 to 3 centimeters in size and put into the extraction tank, in addition to the sweetness effect, and controls the hot or cold energy of the five gut meat, snow, Nose, mouth, ears, bowels and genitals through the hole to facilitate the flow of all blood vessels, and serves to strengthen muscles and bones.
전술한 월계수잎은 육수재료의 총중량 대비 0.01 중량비가 첨가되며, 1 내지 3 센티미터 크기로 파쇄하여 추출탱크에 투입되는데, 강장과 건위, 담즙분비촉진, 살충, 소독, 수렴, 식용증진 등의 효과를 나타내는 역할을 한다.The above-mentioned bay leaf is added with 0.01 weight ratio to the total weight of the broth, and is crushed into 1 to 3 centimeters and put into the extraction tank. The effects of tonic, dry stomach, bile secretion, insecticide, disinfection, convergence, and food intake are increased. It plays a role.
전술한 재료투입단계(S103)는 파쇄단계(S101)에서 파쇄된 육수재료 20 중량비와 정제수 80 중량비를 추출탱크에 투입하는 단계로, 육수재료와 정제수의 비율이 2:8 일때, 육수재료에서 육수가 잘 우러날 수 있고, 단백한 맛을 낼 수 있다.The above-described material input step (S103) is a step of adding 20 parts by weight of the crushed broth material and 80 parts by weight of purified water to the extraction tank in the crushing step (S101), when the ratio of the broth material and the purified water is 2: 8, the broth from the broth material It can look good and have a protein taste.
전술한 육수추출단계(S105)는 추출탱크에 투입된 육수재료를 가열하여 육수를 추출하는 단계로, 추출탱크에서 육수재료를 110℃의 온도로 3 내지 4시간 동안 가열하여 이루어지는데, 110℃의 온도일 때, 육수재료들로부터 육수가 가장 잘 우러나게 된다.The above-described broth extraction step (S105) is a step of extracting broth by heating the broth material introduced into the extraction tank. The broth is made by heating the broth material at a temperature of 110 ° C. for 3 to 4 hours at a temperature of 110 ° C. Is the best broth from the broth ingredients.
전술한 제1여과단계(S107)는 추출된 육수를 하우징여과기로 여과하는 단계로, 육수에 포함되어 있는 1 내지 3 센티미터 크기의 육수재료 덩어리들을 걸러내어 육수만 남도록 하는 단계다.The first filtration step (S107) described above is a step of filtering the extracted broth with a housing filter, and filtering only the broth of the broth material having a size of 1 to 3 centimeters included in the broth so that only the broth remains.
전술한 냉각교반단계(S109)는 여과된 육수를 교반탱크로 이송하여 조미료를 투입하고 온도를 60℃로 낮추면서 교반하는 단계로, 조미료는 13.5 내지 14 중량비가 첨가되며, 식초 6 중량비, 정제염 2.0 내지 2.5 중량비, 설탕 5.5 중량비를 포함하여 이루어지며, 온도가 60℃로 냉각되는 동안 계속적으로 교반하는 과정을 거쳐 조미료가 육수에 고르게 섞이도록 한다.In the aforementioned cooling stirring step (S109), the filtered broth is transferred to a stirring tank, and the seasoning is added, and the temperature is lowered to 60 ° C., and the stirring is carried out. The seasoning is added in a 13.5 to 14 weight ratio, vinegar 6 weight ratio, refined salt 2.0 To 2.5 weight ratio, including sugar 5.5 weight ratio, while the temperature is cooled to 60 ℃ through a continuous stirring process to ensure that the seasoning is evenly mixed in the broth.
전술한 제2여과단계(S111)는 냉각교반된 육수를 고점도여과기로 여과하는 단계로, 냉각교반단계(S109)를 거친 육수에 함유되어 있는 미세 고체입자를 제거하여 육수가 텁텁한 맛을 갖지 않도록 한다.The above-described second filtration step (S111) is a step of filtering the cooled stirred broth with a high viscosity filter, so as to remove the fine solid particles contained in the broth that passed through the cooling stirring step (S109) so that the broth does not have a heavy taste. .
전술한 제2여과단계(S111)를 거치게 되면 황태추출물을 이용한 냉면육수의 제조가 완료되는데, 제조가 완료된 냉면육수는 이송관을 통해 삼면 포장기나 벌크포장기로 이송하여 포장하게 된다.When the second filtration step (S111) described above is completed, the manufacture of cold noodles broth using the yellow extract is completed, and the finished cold noodles broth is transported to a packaging machine or a bulk packer through a transfer tube and packed.
이하에서는 본 발명에 따른 황태추출물을 이용한 냉면육수의 제조방법의 제조방법 및 임상실험 결과를 실시예를 들어 설명한다.Hereinafter, the production method and clinical experiment results of the manufacturing method of the cold noodle broth using the sulfur extract according to the present invention will be described with examples.
<실시예 1>≪ Example 1 >
황태 11 중량비, 다시마 10.5 중량비, 마늘 0.25 중량비, 배 0.2 중량비, 양파 1.0 중량비, 무 7.5 중량비, 생강 0.15 중량비, 대파 0.15 중량비, 감초 0.02 중량비, 월계수잎 0.01 중량비, 통후추 0.01 중량비, 건고추 0.01 중량비 및 간장 1.7 중량비를 육수재료로 준비하되, 황태는 여러가닥으로 분해하여 방망이로 두드려 부드럽게 해준 상태로 준비하고, 나머지 재료들 중 분말 형태가 아닌 제료들은 1 내지 3 센티미터 크기로 파쇄한 상태로 준비하고, 육수재료 20 중량비와 정제수 80 중량비를 추출탱크에 투입하고 110℃에서 4시간 동안 가열하여 육수를 추출하고, 하우징여과기로 여과한 후에 교반탱크로 이송하고, 조미료로 식초 6 중량비, 정제염 2.0 중량비, 설탕 5.5 중량비를 투입하고 육수온도를 60℃로 낮추면서 교반하고, 교반된 육수를 고점도여과기로 여과하여 황태추출물을 이용한 냉면육수를 제조하였다.Yellow 11 weight ratio, kelp 10.5 weight ratio, garlic 0.25 weight ratio, pear 0.2 weight ratio, onion 1.0 weight ratio, radish 7.5 weight ratio, ginger 0.15 weight ratio, leek 0.15 weight ratio, licorice 0.02 weight ratio, bay leaf 0.01 weight ratio, pepper pepper 0.01 weight ratio, dried pepper 0.01 weight ratio and Prepare 1.7 weight ratios of soy sauce as broth, but prepare the yellow soybeans by dissolving it into several strands and tapping it with a bat to soften it. 20 parts by weight of broth material and 80 parts by weight of purified water were added to the extraction tank, and the broth was extracted by heating at 110 ° C. for 4 hours, filtered through a housing filter, and then transferred to the stirring tank. The vinegar 6 weight ratio, refined salt 2.0 weight ratio, sugar 5.5 weight ratio and stirred while lowering the broth temperature to 60 ℃, the stirred broth was filtered with a high viscosity filter to sulfur To prepare a noodle broth with the extract.
실시예 1을 통해 제조된 황태추출물을 이용한 냉면육수를 성인 남녀 100명에게 취식하게 한 후 맛, 향, 개운함(시원한 맛), 단백함 등을 조사하여 아래 표 1에 나타내었다.(단, 20대에서 50대 남녀 각 50명씩을 대상으로 실시하되, 매우좋다, 좋다, 보통, 나쁨, 매우나쁨 등 5항목으로 나누어 조사하였다)Cold noodle broth using the yellow extract prepared in Example 1 was ingested to 100 men and women and then taste, flavor, freshness (cool), protein, and the like were investigated and shown in Table 1 below. In each of 50 men and women in the 50s, the survey was conducted in five categories: Very Good, Good, Normal, Bad, and Very Bad.
<표 1>TABLE 1
위에 표 1에 나타낸 것처럼 본 발명에 의해 제조된 냉면육수는 맛, 향 및 개운함에 있어서, 만족도가 매우 높은 것을 알 수 있다.As shown in Table 1 above, the cold noodle broth prepared by the present invention can be seen that the satisfaction is very high in taste, aroma and freshness.
도 1은 본 발명에 따른 황태추출물을 이용한 냉면육수의 제조방법을 나타낸 순서도이다.1 is a flow chart showing a method of manufacturing cold noodles broth using the yellow extract according to the present invention.
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