KR101184747B1 - Natural sauce for noodle hash - Google Patents

Abstract

The present invention, instead of using chemical seasonings or sugars that are harmful to human body when making bibimb noodles and bibimb cold noodle, etc., by using a natural source made by mixing natural ingredients such as pear juice, persimmon vinegar and kimchi broth, pear juice, persimmon vinegar and Kimchi soup is a natural food source for bibim noodle that gives excellent taste and aroma of each and allows the nutrition of each mixed ingredient to be consumed as it is.
The present invention is to select and clean rinsed pears 30 to 40% by weight of pear juice, salted and seasoned cabbage aged at 15 ℃ or less at least 3 years and hand the broth from the aged kimchi It is characterized by mixing 50 ~ 60% by weight and 10 ~ 20% by weight persimmon vinegar with kimchi broth separated by squeezing.

Description

NATURAL SAUCE FOR NOODLE HASH

The present invention relates to a natural source for bibim noodle, and more particularly, instead of using chemical seasonings or sugars, which are harmful to humans, when making bibim noodles and bibim cold noodles, natural ingredients such as pear juice, persimmon vinegar and kimchi broth are used. By using mixed natural sources, it provides natural flavors and flavors of pear juice, persimmon vinegar and kimchi soup, and ingests the nutrition of each mixed ingredient as it is.

As the share of snack foods such as noodles and cold noodles increases in the diet, attention is focused on various health factors.Therefore, attention to the human body for the harmful effects of additives used in various noodles such as noodles and cold noodles It is increasing.

Pear is a sweet and sweet taste of fruit, sugar per 100g of 13 to 15% and is effective for bronchial diseases, good for colds, relieve, asthma and help diuretic. In addition, the pear has a softening effect, which helps to soften the protein so that it can be eaten smoothly and is a good fruit for people with low calories. Pectin in the stomach lowers blood cholesterol levels and prevents constipation.

Persimmon is a unique oriental fruit, originated from Korea, China and Japan. It is an alkaline fruit. It is rich in nutrition and contains about 11 to 15% of sugar per 100g. Vitamin C contains about 20 to 50 mg, which is about 5 to 12 times that of apples. It contains more minerals than apples, is rich in vitamin A and contains a lot of tannic acid, which gives off a bitter taste. Tannins are known to act as a pharmacological agent that stops diarrhea or improves upset stomach and lowers blood pressure.

Vinegar is one of the best seasonings with sour taste. It is a seasoning that boosts appetite and taste, promotes digestion, metabolism, growth, and strengthens natural healing power. It is a strong preservative and sterilizing power. .

The vinegar is fermented and brewed, fruited, or synthesized. Synthetic vinegar is a dilution of industrial glacial acetic acid or acetic acid with water and amino acids or sugars added thereto, and is commonly used in Korean restaurants.

Therefore, synthetic vinegar is harmful to the human body, has a strong irritation, has no special nutrition other than sour taste, and developed countries classify glacial acetic acid as a poison.

Accordingly, various fruits and cereals have been used as raw materials of vinegar instead of synthetic vinegar, and the persimmon vinegar produced by fermenting persimmon as a main ingredient has better flavor than other vinegar such as apple vinegar and brown rice vinegar, and tannin, a polyphenolic compound, It contains a lot of blood pressure and blood vessels have been found to be effective.

Kimchi is a representative traditional fermented food in Korea, which is made by salting Chinese cabbage, radish, and cucumber, and then fermented and fermented for a certain period by adding various seasonings. Kimchi has a variety of vitamins, minerals and organic acids, and the fresh taste of vegetables, the taste of lactic fermentation, and the unique taste of various seasonings promote appetite. These kimchi are continuously researched and developed to give a variety of flavors.

Kimchi is a necessary side dish when eating, but especially when eating noodles or cold noodles, kimchi must be eaten together.

In the past, high sugars such as vinegar and sugar prepared by diluting industrial glacial acetic acid were used as chemical seasonings for noodles and cold noodles. Therefore, artificial seasonings such as chemical seasonings are harmful ingredients as they cause severe side effects in our bodies. As a result, there is a problem that adult diseases such as diabetes are caused due to excessive intake of sugar due to sugar, and these noodles or cold noodles seasonings are ignored by consumers.

Therefore, there is an increasing demand for natural sources using natural ingredients that can be considered health and food symbolism instead of artificial seasonings.

The present invention has been made to solve the problems of the conventional kimchi, the object of the present invention is to use a natural source prepared by using natural materials without using any artificial seasonings for non-bimbuk or bibim cold noodle to the human body It is completely harmless and provides a natural source for bibimbyeon that can give richer nutrition while at the same time giving taste and aroma of each mixed ingredient constituting a fresh natural source for a long time.

Bibimbyeon natural source of the present invention for achieving the above object is 30 ~ 40% by weight of pear juice made by grinding the washed pears clean, and salted and seasoned cabbage at a low temperature of 15 ℃ or less for more than 3 years It is characterized by mixing 50 to 60% by weight of kimchi broth and 10-20% by weight of persimmon vinegar separated by squeezing the broth from the aged kimchi by hand.

The natural source for the bibimbyeon of the present invention is also the kimchi material cabbage is 25-30% longer than the normal growth period to grow solid inside and the salt used to pickle the cabbage temperature of 600 ~ 800 ℃ The liver was removed by heating for 4 to 5 hours, and the seasoning added to the cabbage includes 35-45% by weight of red pepper powder, 35-45% by weight of salted fermented aged 3 or more, and 10-30% by weight of water. Characterized in that.

The natural bibimbap sauce of the present invention is also selected and cleanly washed washed pears pear juice, salted and seasoned cabbages aged at low temperature below 15 ℃ for more than three years and the broth from the aged kimchi It is characterized by a combination of kimchi soup squeezed by hand, and persimmon vinegar.

The natural source for the bibimbyeon of the present invention is also the kimchi material cabbage is 25-30% longer than the normal growth period to grow solid inside and the salt used to pickle the cabbage temperature of 600 ~ 800 ℃ The liver was removed by heating for 4 to 5 hours, and the seasoning added to the cabbage includes 35-45% by weight of red pepper powder, 35-45% by weight of salted fermented aged 3 or more, and 10-30% by weight of water. Characterized in that.

Bibimbyeon natural source according to the present invention, instead of using artificial seasonings such as chemical seasoning or excessive sugar harmful to the human body when making bibimbyeon using various kinds of noodles such as noodles or cold noodles, pear juice and persimmon vinegar and kimchi broth as natural ingredients By using it, it has a cool and sweet taste by pear juice, excellent flavor by persimmon vinegar, sweet and sour taste, and good taste and fragrance of each ingredient such as umami by three-year-old kimchi broth. In terms of health, there is no harm to the human body.

In addition, the persimmon vinegar is mixed together it is possible to eat fresh natural source for a long time by the sterilizing power of natural vinegar.

1 is a flow chart showing a natural source for the bibimyeon of the present invention and a method of manufacturing the same.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown, the bibimbyeon natural source of the present invention pear juice preparation step (S1), kimchi soup preparation step (S2), persimmon vinegar preparation step (S3), pear juice, persimmon vinegar and kimchi soup mixing step (S3), aging the mixture It is manufactured by step S4.

In the pear preparation step (S1), the pears are screened and washed, and then finely ground by a grinder. Pears have a cool, sweet taste and make them feel good in your mouth.

Pear contains about 13 to 15% of sugar, such as fructose and glucose, so it can be used in place of sugar added during sauce preparation. Among them, sorbitol has a softening ability to help constipation. It is also effective in constipation and intestinal action, and alkaline minerals such as magnesium and potassium may account for 75% of the total minerals, thereby improving acidic constitution.

In addition, the quercetin is contained in the flavonoids, which are functional substances, and is excellent for anticancer and antioxidative action. Putoline is known to cure bronchitis and sputum, and polyphenol compounds have anticancer or antioxidant action.

Pear is preferably a pear juice extracted using environmentally friendly pears that do not use chemical pesticides.

Kimchi broth preparation step (S2), the growth of cabbage 20-30% longer than the normal growth period using the solid growth of the genus. Chinese cabbage usually takes 85-95 days from sowing to harvesting, and then grows for about 106 to 123 days, which is longer.

The salt used to pickle the cabbage is removed by heating for 4 to 5 hours at a temperature of 600 ~ 800 ℃. In this way, the salt removed by the soy sauce evaporates all of the harmful substances and decay substances contained in the salt, thereby activating the proliferation of lactic acid bacteria and improving the taste of kimchi. The method of salting cabbage is the usual method.

Seasonings added to cabbage can be mixed with 35 to 45% by weight of red pepper powder, 35 to 45% by weight of salted fermented salted fish aged over 3 years, and 10 to 30% by weight of water. Other ingredients such as garlic and oyster can be added. There are many kinds of salted fish, but salted and mixed with early, anchovy, shrimp, and cutlass, salted and aged for over 3 years.

Then, add the seasoning to the prepared cabbage, rub it evenly, and the cabbage rubbed with the seasoning is aged at a low temperature of 15 ° C or lower for 3 years or more. When aged at low temperature for more than 3 years, lactic acid bacteria are cultivated so that both cabbage kimchi and kimchi broth turn golden. Squeeze the aged kimchi by hand to separate the cabbage and the broth to prepare a kimchi broth.

In the persimmon vinegar preparation step (S3) is prepared by purchasing the persimmon vinegar commercially available.

Since the persimmon vinegar contains a large amount of organic acid, it is known to be effective in restoring fatigue due to excessive exercise or overwork, further enhancing appetite, and preventing various adult diseases. Persimmon vinegar is diluted with dilute concentrations and may be directly consumed as a dietary supplement.

Vinegar is used as a preservative to impart shelf life to foods by its sterilization function, and is used for pickles, salads, ketchup, mayonnaise, as well as sauces and various seasonings, and is also used for ripening meat.

In the pear juice, persimmon vinegar and kimchi broth mixing step (S4) is mixed in a ratio of 30 to 40% by weight of the pear juice and 10 to 20% by weight persimmon vinegar and 50 to 60% by weight of kimchi broth.

The pear juice, persimmon vinegar, kimchi broth can be provided to the customer by mixing, but each can be provided separately to adjust the amount of the sauce according to the customer's preference can be added to the bibimbyeon. That is, the pear juice, persimmon vinegar, kimchi soup may be provided to the customer as a combination.

The rich nutrients, excellent flavor and taste of pear juice, persimmon vinegar and low-temperature long-term aging can be combined to take advantage of all three of these lactic acid bacteria kimchi broth at the same time, each of the mixed ingredients, the cool and sweet taste of pear juice The sweet and sour taste of the scent, persimmon vinegar, and the flavor of kimchi broth are mild, subtle and rich.

Bibimbyeon natural source of the present invention prepared by such a configuration is excellent in flavor and taste and excellent in preservation. The reason for the excellent preservation is that the sterilization function of persimmon vinegar can have a long-term preservation ability.

Therefore, corruption does not occur even without using a synthetic preservative such as paraoxy benzoate, which has been conventionally used as a preservative.

The seasoning sauce prepared according to the present invention has a taste of pure fruit juice with no irritating taste, and the fruit flavor is emitted as it is, which is superior in taste and flavor than conventional seasonings, and in particular, it does not deteriorate at all even during long-term preservation. When used as a marinade for pickling, it is a useful invention that makes the meat taste even softer.

Therefore, the present invention further stimulates the appetite by the flavor of the sweet and fresh fruit juices and fruit emanation.

Through the above process, a source forming excellent flavor and texture and a suitable viscosity is made, and it can be used for adding to bibimb noodles or bibimb cold noodles, bibimbimyeon noodles and the like.

Sauce produced by the manufacturing process as described above provides a sour and sweet taste that our people prefer, even without the addition of artificial sugar or chemical seasoning, and the fermentation process can be performed without the addition of an emulsifier that facilitates emulsification. It goes through natural emulsification, and when eaten, the texture is excellent, and the shelf life can be extended without deterioration of flavor or texture.

Examples will be described below.

The ship used Naju's ship, which is widely known as the ship's main origin.

The Naju pears were sorted, and then pulverized to a fine size in a porridge-like state by a grinder to prepare pear juice.

Next, the main material of kimchi, Chinese cabbage, was sown in August in Gangwon-do and grown for 120 days, and then harvested in December. The salt used to pickle the cabbage was used to remove the liver by heating at a temperature of 800 ℃ for 5 hours. The salt was mixed with water to make a salt water of 10% salt and the cabbage was added to the brine for 3 hours.

Next, seasoning was added to the salted cabbage as described above, and the mixture was mixed with 40% by weight of red pepper powder, 40% by weight of aged salted fish, and 20% by weight of water. Salted fish was prepared by mixing early powder, anchovy powder, shrimp powder and cutlass powder.

Chinese cabbage with the seasoning was aged at 12-15 ° C. for 3 years. After ripening, the color of cabbage and broth changed to yellowish golden.

Then, the broth was separated from the aged kimchi to prepare a kimchi broth.

Then, persimmon vinegar was purchased and prepared.

And kimchi broth 55% by weight, pear juice 35% by weight, persimmon vinegar 10% by weight was mixed.

By adding two tablespoons of the natural sauce to the bibimbap, I could feel the taste and aroma of kimchi, pear juice, and persimmon vinegar, and there was no problem in eating bibimbap without a separate general kimchi or vinegar.

When eating bibim noodles with natural sauce prepared according to the present invention, and with vinegar and eating with general kimchi, sensory tests were conducted on 50 Koreans and 50 foreigners. To Table 4 are shown.

(Sensory Evaluation of Kimchi Sauce, General Kimchi, and Vinegar of the Example of 50 Koreans) Example General Kimchi + Vinegar incense 4.2 2.9 flavor 4.5 3.1

(Sensory Evaluation of Kimchi Sauce and Kimchi of the Example of 50 Foreigners) Example General Kimchi + Vinegar incense 4.1 2.8 flavor 4.3 3.2 Already 1.0 2.7

(Evaluation criteria for flavor and taste) Very good good usually Bad Very bad score 5 4 3 2 One

(Already, evaluation criteria for off-flavor) Very unpleasant discomfort so so none score 4 3 2 One

Tables 1 to 4 show that when the vinegar is added and the natural sauce of the present invention is added to the bibim noodles to eat, compared to the case where the bibim noodles are eaten together with the general kimchi, the flavor and taste are superior, and foreigners already smell. It can be seen that there is little degree of. This is believed to be due to the three-year-old kimchi, which is rich in pear juice, persimmon vinegar and lactic acid bacteria of the examples, combines with each other to give a unique taste and aroma.

Although the invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the invention, and such changes or modifications are consequently claimed. It will have to belong to the scope of.

S1: pear juice preparation step S2: kimchi soup preparation step
S3: Persimmon Vinegar Preparation
S4: Mixing step of pear juice, persimmon vinegar and kimchi soup

Claims (4)

30-40% by weight of pear juice, made by grinding clean washed pears, and salted and seasoned cabbages, aged at low temperatures below 15 ℃ for at least 3 years and separated by hand squeezing the broth from the aged kimchi Bibimbyeon natural sauce characterized in that the mixture of 50 to 60% by weight of kimchi soup, and 10 to 20% by weight persimmon vinegar. The method according to claim 1, wherein the kimchi cabbage is 25-30% longer than the normal growth period to grow solid inside and the salt used to pickle the cabbage is 4 ~ at a temperature of 600 ~ 800 ℃ The liver is removed by heating for 5 hours, and the seasoning added to the cabbage is characterized in that it contains a mixture of 35 ~ 45% by weight of red pepper powder, 35 ~ 45% by weight salted fish aged for 3 years, 10 ~ 30% by weight of water Natural sauce for bibimbap. Kimchi broth, which is made by crushing washed pears, and marinated cabbage with salt and seasoning at low temperature below 15 ℃ for more than 3 years, and squeezing the broth by hand to squeeze the broth from the aged kimchi. And natural source for bibimbyeon, characterized in that the persimmon vinegar is combined. The method of claim 3, wherein the kimchi cabbage is a 25 to 30% longer growth than the normal growth period to grow solid inside and the salt used to pickle the cabbage is 4 ~ at a temperature of 600 ~ 800 ℃ The liver is removed by heating for 5 hours, and the seasoning added to the cabbage is characterized in that it contains a mixture of 35 ~ 45% by weight of red pepper powder, 35 ~ 45% by weight salted fish aged for 3 years, 10 ~ 30% by weight of water Natural sauce for bibimbap.

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