KR101363375B1 - Method for manufacturing makguksu and the makguksu thereof - Google Patents
Method for manufacturing makguksu and the makguksu thereof Download PDFInfo
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
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- 239000000052 vinegar Substances 0.000 claims abstract description 6
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
본 발명은 황기와 더덕이 첨가된 막국수 및 그 제조방법에 관한 것으로서, 특히 메밀 가루, 밀가루, 전분에 소금 및 황기 분말을 혼합 반죽한 후 성형틀에 의해 막국수 면을 제조하는 막국수 면 제조 과정과; 황기, 엄나무 , 더덕, 둥글레와 소뼈, 소고기를 물에 넣어 2~3 시간 끓인 후 소고기를 건져 내고, 파, 마늘, 생강, 무를 넣고 다시 1~2 시간 더 끓인 후 소뼈를 제외하고 모두 건져 낸 다음, 글루타민산나트륨, 소금, 식초를 넣고 다시 1~2시간 더 끓인 후 소뼈를 건져 내고 1시간 더 끓여 육수를 제조하는 막국수 육수 제조 과정;에 의해 제조된 막국수 면에 육수를 막국수 차게해서 넣어 완성하므로 막국수 면과 육수 제조 과정에서 황기와 더덕을 첨가하여 건강에 유익을 줌과 함께 황기와 더덕의 쓴맛을 부드럽게 하고 향이 독하고 떫은 맛을 순화시키도록 맛을 개선하여 남,녀,노,소 누구나 즐길 수 있도록 하는데 그 특징이 있다.The present invention relates to a membrane noodle added with sulfur and deodeok and a method for producing the same, and in particular, a process for producing membrane noodles with a molding mold after mixing and kneading buckwheat flour, flour and starch with salt and sulfur powder; Put Astragalus, Umbrella, Deodeok, Round and Beef, and Beef in water and boil for 2 to 3 hours, then remove the beef, add green onion, garlic, ginger and radish, boil for another 1 to 2 hours, and then remove everything except the bone. Add the sodium glutamate, salt, vinegar and boil for another 1 to 2 hours, then remove the bovine bone and boil for 1 hour to make the broth. During the manufacturing process of noodles and broth, it is beneficial to the health by adding Astragalus and Deodeok, and to improve the taste to soften the bitter taste of Astragalus and Deodeok and to purify the strong and astringent taste so that everyone can enjoy. There is a characteristic.
Description
본 발명은 황기와 더덕이 첨가된 막국수 제조방법 및 그 막국수에 관한 것으로서, 특히 국수와 육수 제조 과정에서 황기와 더덕을 첨가하여 건강에 유익을 줌과 함께 황기와 더덕의 쓴맛을 부드럽게 하고 향이 독하고 떫은 맛을 순화시키도록 맛을 개선하여 남,녀,노,소 누구나 즐길 수 있는 황기와 더덕이 첨가된 제조방법 및 그 막국수에 관한 것이다.
The present invention relates to a method of manufacturing the noodles with the addition of Astragalus and Deodeok and its membrane noodles, in particular during the noodle and broth making process, adding Astragalus and Deodeok to benefit health and soften the bitter taste of Astragalus and Deodeok, and the smell is strong and astringent. The present invention relates to a manufacturing method added with Astragalus and Deodeok which can be enjoyed by men, women, oars, and cattle by improving the taste to purify the taste, and the makguksu.
주지된 바와 같이 막국수는 메밀가루를 면으로 만든 음식으로서, 메밀의 원래 맛은 담백하기 때문에 메밀로 만든 막국수를 김칫 국물이나 육수에 말아먹기도 하고, 고춧가루로 만든 양념장을 넣어 비벼먹기도 한다.As it is well known, Makguksu is a food made of buckwheat flour, and because the original taste of buckwheat is plain, it can be eaten in kimchi soup or broth, or mixed with red pepper sauce.
상기 메밀은 기아를 구황(救荒)하던 특용작물로써, 쌀이나 밀가루보다 아미노산이 풍부하여 암, 위장병, 고혈압, 비만, 당뇨 등의 성인병 예방에 효과가 있으며, 여성의 피부미용에도 좋고 미각을 돋구어 입맛을 살리는 음식으로 알려져 있다.The buckwheat is a special crop that has been starving for starvation, and is richer in amino acids than rice or wheat flour, which is effective in preventing adult diseases such as cancer, gastrointestinal diseases, high blood pressure, obesity, diabetes, etc. It is also good for women's skin care and taste buds. It is known to save food.
또한, 상기 메밀로 만든 막국수는 칼로리가 적고 비타민 B나 E가 풍부하여 건강식품이나 다이어트 식품으로 널리 이용되고 있다.In addition, the buckwheat noodles made of buckwheat is low in calories and rich in vitamins B and E and widely used as health foods and diet foods.
이와 같은 메밀은 최근 건강에 대한 관심이 급증하는 현대인들을 위해 막국수 면이나 육수 등에 다양한 약재를 추가로 첨가하여 제조하는 방법들이 알려져 있다.Such buckwheat is known to manufacture by adding a variety of medicinal herbs, such as Makguksu noodles or broth for the modern people are rapidly increasing interest in health.
예를 들면 공개특허 제2005-0002215호에서는 오가피가 포함된 한약재를 넣고, 특허등록 제10-836473호에서는 황기, 갈근, 오가피, 당귀, 천궁의 약초 열수추출물을 넣고, 공개특허 제1995-2611호에서는 식용 곤약을 넣어 제조하는 방법이 알려져 있다.For example, in Korean Patent Publication No. 2005-0002215, put the herbal medicine containing the oopi, and in Patent Registration No. 10-836473, put the hot water extracts of Astragalus, Brown root, Ogapi, Angelica, horoscope, and Published Patent No. 1995-2611 In the art, a method of preparing food containing konjac is known.
그러나 상기와 같은 종래 막국수는 메밀 이외에 추가로 들어가는 약재들에 의해 메밀 본연의 맛 보다 약재에 의한 쓴맛이나 그 밖에 맛이 강하게 나기 때문에 어른 들은 입맛에 맞을 수 있으나 남녀노소 누구나 즐길 수 있는 입맛을 제공하지는 못하였다.However, the conventional Makguksu as described above has a bitter taste of the medicinal herb rather than the original taste of buckwheat, and other flavors are stronger than the original taste of buckwheat, so adults can fit the taste, but it does not provide an appetite for everyone. I couldn't.
즉, 상기한 종래 막국수는 약재를 추가하여 건강 증진의 기능성은 제공하지만 약재에 의한 맛에 문제가 있어 어린이나 약재의 강한 맛을 싫어하는 사람들에게 거부감이 생겨 실질적으로 누구수 즐길 수 없는 한계를 갖고 있었다.
In other words, the conventional Makguksu provides the functionality of health promotion by adding medicinal herbs, but there is a problem in taste due to the medicinal herbs, so it is rejected by those who do not like the strong taste of medicinal herbs. .
본 발명은 상기한 종래 문제점을 해결하고자 발명된 것으로서, 막국수 면과 육수 제조 과정에서 황기와 더덕을 첨가하여 건강에 유익을 줌과 함께 황기와 더덕의 쓴맛을 부드럽게 하고 향이 독하고 떫은 맛을 순화시키도록 맛을 개선하여 남,녀,노,소 누구나 즐길 수 있도록 하는데 그 목적이 있다.The present invention has been invented to solve the above-described problems, so that the addition of Astragalus and Deodeok during the manufacturing process of the noodles and broth to give a benefit to health and to soften the bitter taste of Astragalus and Deodeok and to purify the strong and astringent taste. Its purpose is to improve the taste so that everyone can enjoy it.
즉, 막국수에 황기와 더덕을 첨가하여 건강에 유익한 기능성을 부여하면서 황기와 더덕에 의해 거부감을 느끼는 맛을 잡아주므로 기능성과 우수한 맛을 동시에 제공하는 것이다.
In other words, the addition of Astragalus and Deodeok to the makguksu gives a functional benefit to the health while catching the taste that is rejected by Astragalus and Deodeok provides functionality and excellent taste at the same time.
이러한 본 발명은 메밀 가루, 밀가루, 전분을 65:25:15 중량%로 혼합한 반죽 재료 100 중량부를 기준으로 소금 3~5 중량부, 황기 분말 20~30 중량부를 혼합하여 물로 반죽한 후 성형틀에 의해 막국수 면을 제조하는 막국수 면 제조 과정과; 황기 800g, 엄나무 1kg, 더덕 500g, 둥글레 100g과 소뼈 4kg, 소고기 2kg를 물에 넣어 2~3 시간 끓인 후 소고기를 건져 내고, 파 500g, 마늘 500g, 생강 500g, 무 1kg을 넣고 다시 1~2 시간 더 끓인 후 소뼈를 제외하고 모두 건져 낸 다음, 글루타민산나트륨 100g, 소금 500g, 식초 600ml를 넣고 다시 1~2시간 더 끓인 후 소뼈를 건져 내고 1시간 더 끓여 육수의 양이 65~70L가 되도록 막국수 육수를 제조하는 막국수 육수 제조 과정;에 의해 제조된 막국수 면에 육수를 넣어 완료하는 황기와 더덕이 첨가된 막국수 제조방법 및 그 막국수를 제공함에 특징이 있다.
The present invention is based on 100 parts by weight of the dough material mixed with buckwheat flour, flour, and starch at 65: 25: 15% by weight of salt and kneading with water by mixing 3 to 5 parts by weight of salt and 20 to 30 parts by weight of astragalus powder Makguksu noodles manufacturing process of manufacturing noodle soup noodles by; Add 800 g of Astragalus, 1 kg of oak tree, 500 g of deodeok, 100 g of rounde and 4 kg of beef bone, 2 kg of beef, boil for 2 to 3 hours, and then simmer the beef. Boil more, and remove all the bones, and then add 100 g of sodium glutamate, 500 g of salt, and 600 ml of vinegar, boil it again for another 1 to 2 hours, then take out the bones and boil for another hour to make the broth of 65 ~ 70L. It is characterized by providing a method for manufacturing the membrane noodles with the addition of the sulfur and todeok finished adding the broth to the membrane noodles noodles prepared by the process for manufacturing the membrane noodles broth.
이러한 본 발명은 막국수 면과 육수 제조 과정에서 황기와 더덕을 첨가하여 건강에 유익을 줌과 함께 황기와 더덕에 엄나무와 둥굴레를 첨가하여 쓴맛을 부드럽게 하고 향이 독하고 떫은 맛을 순화시키도록 맛을 개선하여 막국수에 황기와 더덕을 첨가하여 건강에 유익한 기능성을 부여하면서 황기와 더덕의 강한 맛을 개선하는 효과를 갖는 것이다.In the present invention, the addition of Astragalus and Deodeok in the manufacturing process of the noodles and broth provides benefits to the health, as well as the addition of Astragalus and Deodeok to the oak and the tortilla to improve the taste so as to soften the bitter taste and purify the strong and astringent taste. The addition of Astragalus and Deodeok to the Makguksu has the effect of improving the strong taste of Astragalus and Deodeok while giving functional benefits to health.
즉, 남,녀,노,소 누구나 건강의 유익과 함께 즐길 수 있는 막국수를 제공하게 되는 것이다.
In other words, men, women, old people, cows will provide the Makguksu that can be enjoyed with the benefits of health.
먼저 본 발명의 황기와 더덕이 첨가된 막국수 제조 방법에 대해 살펴보기로 한다.First, the manufacturing method of the membrane noodles added with the sulfur and deodeok of the present invention will be described.
본 발명은 막국수 면을 제조하는 과정과 육수를 제조하는 과정을 구분된다.The present invention distinguishes the process of preparing the noodles and the process of preparing the broth.
먼저, 막국수 면을 제조하는 과정은 메밀 가루, 밀가루, 전분을 65:25:15 중량%로 혼합한다.First, the process of preparing the noodles is mixed with buckwheat flour, flour, and starch at 65:25:15 wt%.
이와 같이 메밀 가루, 밀가루, 전분을 혼합한 반죽 재료 100 중량부를 기준으로 소금 3~5 중량부, 황기 분말 20~30 중량부를 혼합한다.Thus, 3 to 5 parts by weight of salt and 20 to 30 parts by weight of astragalus powder are mixed based on 100 parts by weight of the dough material mixed with buckwheat flour, flour and starch.
이와 같이하여 준비된 반죽 재료에 물을 넣어 반죽한 후 성형틀에 의해 막국수 면을 제조하는 것이다.The dough is prepared by putting water into the prepared dough material and then preparing the noodles with a mold.
이때, 상기 메밀 가루, 밀가루, 전분의 혼합비에서 메밀 가루를 65 초과로 혼합하면 면의 찰기가 떨어져 면 성형이 곤란하고 맛이 떨어짐은 물론 면이 쉽게 끊어져 먹기 불편하므로 메밀 가루, 밀가루, 전분을 65:25:15 중량%로 혼합함이 바람직하다.At this time, if the mixture of buckwheat flour, flour, and starch is mixed in excess of 65, the stickiness of the noodles is reduced, making it difficult to mold the noodles, and the taste is poor, and the noodles are easily broken. It is preferable to mix at 25: 15% by weight.
또한, 상기 메밀 가루, 밀가루, 전분을 혼합한 반죽 재료 100 중량부에 황기 분말을 너무 많이 넣으면 황기의 쓴맛이 강해지기 때문에 황기 분말 20~30 중량부를 혼합함이 바람직하다.In addition, if too much of the yellow powder is added to 100 parts by weight of the dough material mixed with the buckwheat flour, flour, and starch, it is preferable to mix 20-30 parts by weight of the sulfur powder because the bitter taste of the yellow sugar becomes strong.
다음, 막국수 육수를 제조하는 과정은 황기 800g, 엄나무 1kg, 더덕 500g, 둥글레 100g과 소뼈 4kg, 소고기 2kg를 물에 넣어 2~3 시간 끓인 후 소고기를 건져 낸다.Next, the process of manufacturing the makguksu broth is followed by adding 800g of Astragalus, 1kg of Umbrella, 500g of Deodeok, 100g of Rounde and 4kg of Beef Bone, and 2kg of Beef.
그리고 파 500g, 마늘 500g, 생강 500g, 무 1kg을 넣고 다시 1~2 시간 더 끓인 후 소뼈를 제외하고 모두 건져 낸다.Add 500g leeks, 500g garlic, 500g ginger and 1kg radish, boil it again for another 1 to 2 hours, and then remove everything except the bones.
그리고 글루타민산나트륨 100g, 소금 500g, 식초 600ml를 넣고 다시 1~2시간 더 끓인 후 소뼈를 건져 내고 1시간 더 끓여 육수의 양이 65~70L가 되도록 우려낸 후 차갑게 식혀 막국수 육수를 제조하는 것이다.Then, add 100 g of sodium glutamate, 500 g of salt, and 600 ml of vinegar, boil it again for another 1 to 2 hours, take out the bovine bone, boil it for another hour, and boil it so that the amount of broth is 65 to 70 L.
이때, 상기 육수의 양은 육수 제조과정에서 추가로 물을 공급하여 최종 육수의 양이 65~70L가 되도록 우려냄이 바람직하다.At this time, the amount of the broth is preferably supplied to the additional water in the broth manufacturing process so that the amount of the final broth to be 65 ~ 70L.
상기 황기(Astragali Radix)는 콩과(Leguminosae)에 속하는 다년생 초본식물인 단너삼(Astragalus membranaceus Bunge)의 주피를 벗겨 뿌리를 건조한 것으로, 외부가 담갈색 또는 황갈색이고 내부는 황백색으로 부드럽고 단 향기가 있다. 한방에서는 그 뿌리를 주로 약재로 사용하고 있으며 간장보호작용, 면역촉진작용, 항암작용, 강장작용, 이뇨작용 등의 효능 및 항균활성, 항산화능 등의 생리활성이 있는 것으로 알려져 있다.The Astragali Radix is peeled off the bark of perennial herbaceous plant Astragalus membranaceus Bunge belonging to the legume (Leguminosae), the root is dried, the outside is light brown or yellowish brown, the inside is yellowish white with a sweet scent. In Chinese medicine, the root is mainly used as a medicinal herb, and it is known to have physiological activities such as hepatoprotective effect, immune promoting effect, anticancer effect, tonic effect, diuretic effect, and antibacterial activity and antioxidant activity.
또한 상기 더덕(Codonopsis lanceolata)은 사삼(沙參)이라 하여 인삼대용으로 널리 사용되어 왔으며. 진해, 거담, 해독, 천식, 폐결핵, 항궤양, 편도선염 등에 효과가 있어서 한방치료에서는 일반적으로 열이 있고 입이 마르는데, 폐열(肺熱)이 있거나 기침과 가래가 있을 때는 물론 피를 토할 때 기관지약재로 쓰고 있으며, 또한 더덕차의 제조방법(등록특허 10-0789327호)에도 기재되어 있는 바와 같이 혈중콜레스테롤감소작용, 강압작용, 호흡흥분작용, 피로회복촉진작용, 혈당증가작용 등이 실험적으로 밝혀 졌고. 폐음(肺飮) 부족으로 열이 나면서 기침하거나 입안이 마르고 갈증이 나는데, 오랜 기침, 폐옹(肺癰), 유선염, 연주창, 옹종(癰腫), 대하 등에 기능이 있고, 그 밖에 암 예방 및 개선 효과도 있는 것으로 알려져 있다.In addition, the deodeok (Codonopsis lanceolata) is called ginseng (沙參) has been widely used for ginseng substitute. It is effective for cough, expectorant, detoxification, asthma, pulmonary tuberculosis, anti-ulcer, tonsillitis, etc. In oriental medicine treatment, fever and dry mouth usually have a fever, cough and sputum as well as bronchial blood when vomiting. It is used as a medicine, and also described in the manufacturing method of Deodeokcha (Registered Patent No. 10-0789327), blood cholesterol reduction, coercive action, respiratory stimulation, fatigue recovery, blood glucose increase, etc. experimentally revealed Lost. Coughing due to lack of lung sound, coughing or dry mouth and thirst, long-acting cough, lung cancer, mastitis, playing window, carbuncle, lobster and other cancer prevention and improvement It is also known to be effective.
그러나 상기 황기는 특유의 쓴 맛이 약간 있고, 더덕은 향이 독하며 약간 떫은 맛이 있는데, 이를 엄나무와 둥굴레에 의해 중화시키면서 황기와 더덕의 유익한 성분을 취하게 되는 것이다.However, the Astragalus has a peculiar bitter taste, a deodorant has a strong aroma and a slightly astringent taste, and is neutralized by the oak and the round brim while taking the beneficial ingredients of Astragalus and Deodeok.
즉, 상기 황기 특유의 쓴 맛을 엄나무에 의해 부드럽게 중화시키고, 더덕의 독한 향과 약간 떫은 맛을 둥글레에 의해 부드럽게 중화시키게 되는 것이다.That is, the bitterness peculiar to the Astragalus is neutralized by oak wood, and the strong aroma and slightly astringent taste of deodeok are neutralized by roundness.
이때, 황기 800g, 엄나무 1kg, 더덕 500g, 둥글레 100g 비율로 혼합함이 바람직하다.At this time, 800g of Astragalus, 1kg of oak, 500g of deodeok, it is preferable to mix in a round 100g ratio.
이와 같이 제조된 막국수 면과 육수는 막국수 면 1그릇당 육수 500~600g 정도 넣어 막국수를 완료하게 되는 것이다.Makmak noodle noodles and broth prepared in this way is to complete the Makguksu noodles by putting about 500-600g of broth per bowl of noodles.
이와 같은 과정에 의해 만드는 본 발명의 막국수는 막국수 면이나 육수에 첨가되는 메밀 이외에 황기, 더덕에 의해 전술한 바와 같이 인체의 여러 유익을 제공하면서 황기, 더덕의 쓴 맛을 부드럽게 중화시키고 독한 향과 약간 덟은 맛을 부드럽게 중화시켜 주므로 남녀노소 누구나 즐길 수 있어 건강의 유익을 배가시키게 되는 것이다.
The makguksu of the present invention made by such a process gently neutralizes the bitter taste of Astragalus and Deodeok while providing various benefits of the human body as described above by Astragalus and Deodeok in addition to the buckwheat added to the noodles and broth. Eight neutralizes the taste so that anyone of all ages can enjoy it and double the benefits of health.
[실시 예 1][Example 1]
메밀 가루, 밀가루, 전분을 65:25:15 중량%로 혼합한 반죽 재료 100 중량부를 기준으로 소금 3 중량부, 황기 분말 30 중량부를 혼합하여 물로 반죽한 후 성형틀에 의해 막국수 면을 제조하고,3 parts by weight of salt and 30 parts by weight of astragalus powder were mixed based on 100 parts by weight of the dough material mixed with buckwheat flour, flour and starch at 65: 25: 15% by weight, and then kneaded with water to prepare a film noodles.
황기 800g, 엄나무 1kg, 더덕 500g, 둥글레 100g과 소뼈 4kg, 소고기 2kg를 물에 넣어 3 시간 끓인 후 소고기를 건져 내고, 파 500g, 마늘 500g, 생강 500g, 무 1kg을 넣고 다시 1.5 시간 더 끓인 후 소뼈를 제외하고 모두 건져 낸 다음, 글루타민산나트륨 100g, 소금 500g, 식초 600ml를 넣고 다시 1.5 시간 더 끓인 후 소뼈를 건져 내고 1시간 더 끓여 육수의 양이 70L가 되도록 막국수 육수를 제조하여 막국수 면 1 그릇당 육수 600g 정도를 냉각시켜 넣어 막국수를 제조하였다.
Add 800g of Astragalus, 1kg of oak tree, 500g of Duckwood, 100g of rounde and 4kg of beef, and 2kg of beef, boil for 3 hours, and then remove the beef. Except all, add 100 g of sodium glutamate, 500 g of salt, and 600 ml of vinegar, boil again for 1.5 hours, and then remove the bovine bone and boil for 1 hour to make 70 g of broth so that the amount of broth is 70L. Mengguksu was prepared by cooling about 600 g of broth.
[실시 예 2][Example 2]
메밀 가루, 밀가루, 전분을 65:25:15 중량%로 혼합한 반죽 재료 100 중량부를 기준으로 소금 3 중량부, 황기 분말 30 중량부를 혼합하여 물로 반죽한 후 성형틀에 의해 막국수 면을 제조하고,3 parts by weight of salt and 30 parts by weight of astragalus powder were mixed based on 100 parts by weight of the dough material mixed with buckwheat flour, flour and starch at 65: 25: 15% by weight, and then kneaded with water to prepare a film noodles.
황기 800g, 더덕 500g, 소뼈 4kg, 소고기 2kg를 물에 넣어 3 시간 끓인 후 소고기를 건져 내고, 파 500g, 마늘 500g, 생강 500g, 무 1kg을 넣고 다시 1.5 시간 더 끓인 후 소뼈를 제외하고 모두 건져 낸 다음, 글루타민산나트륨 100g, 소금 500g, 식초 600ml를 넣고 다시 1.5 시간 더 끓인 후 소뼈를 건져 내고 1시간 더 끓여 육수의 양이 70L가 되도록 막국수 육수를 제조하여 막국수 면 1 그릇당 육수 600g 정도를 냉각시켜 넣어 막국수를 제조하였다.
Add 800 g of Astragalus, 500 g of Deodeok, 4 kg of beef, 2 kg of beef, and boil for 3 hours, then remove the beef. Next, add 100 g of sodium glutamate, 500 g of salt, and 600 ml of vinegar, boil it for another 1.5 hours, remove the bovine bone, and boil for another hour to make the broth of broth so that the amount of broth is 70L. Mengguksu was prepared.
[실험 예][Experimental Example]
실시 예 1, 2에 의해 제조된 막국수를 각각 20대, 40대, 60대 남녀 5명씩 총 30명에게 취식하게 하여 황기와 더덕의 쓴맛과 떫은 맛을 비교 평가함과 함께 기호도를 평가하였다.The makguksu prepared in Examples 1 and 2 were eaten by 30 men, 5 men and women in their 20s, 40s, and 60s, respectively.
약간 느낄수 있었다.(5명)
많이 느낄수 있었다.It could hardly be slow (25 people)
I could feel a little. (5 people)
I could feel a lot.
약간 느낄수 있었다.(17명)
많이 느낄수 있었다.(9명)It could hardly be slow (4 people).
I could feel a little (17 people).
I could feel a lot. (9 people)
약간 느낄수 있었다.(6명)
많이 느낄수 있었다.It could hardly be slow (24 people)
I could feel a little (6 people).
I could feel a lot.
약간 느낄수 있었다.(16명)
많이 느낄수 있었다.(11명)It could hardly be slow (3 people)
I could feel a bit (16 people).
I could feel a lot. (11 people)
3.5
* 기호도 5점 만점으로 평가함.
* Ratings are also given a perfect score of 5 points.
이와 같이 황기, 더덕과 함께 황기, 더덕의 맛을 중화시키기 위해 엄나무, 둥굴레를 첨가한 실시 예 1의 막국수가 실시 예 2의 막국수에 비해 맛(쓴맛)(떫은맛)이 우수하여 남녀노소의 입맛에 맞도록 맛이 개선된 효과를 나타냄을 알 수 있었다.In this way, the Muk-guksu of Example 1, which adds the oak tree and the tortilla to neutralize the flavors of Astragalus and Deodeok along with Astragalus and Deodeok, has a better taste (bitterness) (slight taste) than the Makguksu noodles of Example 2, so that the taste of young and old It can be seen that the taste has an improved effect to fit.
Claims (2)
황기 800g, 엄나무 1kg, 더덕 500g, 둥글레 100g과 소뼈 4kg, 소고기 2kg를 물에 넣어 2~3 시간 끓인 후 소고기를 건져 내고, 파 500g, 마늘 500g, 생강 500g, 무 1kg을 넣고 다시 1~2 시간 더 끓인 후 소뼈를 제외하고 모두 건져 낸 다음, 글루타민산나트륨 100g, 소금 500g, 식초 600ml를 넣고 다시 1~2시간 더 끓인 후 소뼈를 건져 내고 1시간 더 끓여 육수의 양이 65~70L가 되도록 막국수 육수를 제조하는 막국수 육수 제조 과정;에 의해 제조된 막국수 면에 육수를 넣어 완료하는 것을 특징으로 하는 황기와 더덕이 첨가된 막국수 제조방법.
Based on 100 parts by weight of the dough material mixed with buckwheat flour, flour, and starch at 65: 25: 15% by weight, mix 3 to 5 parts by weight of salt and 20 to 30 parts by weight of astragalus powder, knead with water, and then mold noodles with a mold. Makguksu noodles manufacturing process for manufacturing a;
Add 800 g of Astragalus, 1 kg of oak tree, 500 g of deodeok, 100 g of rounde and 4 kg of beef bone, 2 kg of beef, boil for 2 to 3 hours, and then simmer the beef. Boil more, and remove all the bones, and then add 100 g of sodium glutamate, 500 g of salt, and 600 ml of vinegar. Makguksu broth manufacturing process to prepare; Mukguksu manufacturing method with the addition of the yellow and yellow duck, characterized in that the completion of putting the broth to the noodles.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101603750B1 (en) * | 2015-05-14 | 2016-03-15 | 한석근 | Manufacturing method of meat broth for korean cold noodles |
| KR20160036946A (en) * | 2014-09-26 | 2016-04-05 | 남궁복이 | Method of Making Noodle of Cynanchum Wilfordii |
| KR102229813B1 (en) | 2020-08-21 | 2021-03-22 | 주식회사 해살이뜰 | Preparing method of Meat Stock for Makguksu and Makguksu prepared by the method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20070019784A (en) * | 2007-01-26 | 2007-02-15 | 성경자 | Herb Makguksu and manufacturing method |
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| KR20070019784A (en) * | 2007-01-26 | 2007-02-15 | 성경자 | Herb Makguksu and manufacturing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160036946A (en) * | 2014-09-26 | 2016-04-05 | 남궁복이 | Method of Making Noodle of Cynanchum Wilfordii |
| KR101641039B1 (en) | 2014-09-26 | 2016-07-25 | 남궁복이 | Method of Making Noodle of Cynanchum Wilfordii |
| KR101603750B1 (en) * | 2015-05-14 | 2016-03-15 | 한석근 | Manufacturing method of meat broth for korean cold noodles |
| KR102229813B1 (en) | 2020-08-21 | 2021-03-22 | 주식회사 해살이뜰 | Preparing method of Meat Stock for Makguksu and Makguksu prepared by the method |
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