KR101603750B1 - Manufacturing method of meat broth for korean cold noodles - Google Patents

Abstract

The present invention realest to a method for manufacturing broth Korean cold noodles wherein, more specifically, Schisandra chinensis and/or Polygonatum odoratum are added when the broth for Korean cold noodles so that the broth can be beneficial to health and can increase preference of people. The method manufacturing broth Korean cold noodles includes: a first step of producing base broth by adding sugar, amino acid seasoning, beef seasoning, sun-dried salt, and soybean sauce to boiled water and boiling the same for 20 minutes; a second step of producing intermediate broth by adding cucumbers, radishes, leeks, hot peppers, lemons, pears, apples, and kelp to the boiled base broth and boiling the same for 30 minutes; a third step of cooling the intermediate broth at 20-25°C; a fourth step of sterilizing the cooled intermediate broth by adding vinegar to the intermediate broth; and a fifth step of mixing the sterilized intermediate broth with beef leg bone broth including Schisandra chinensis and/or Polygonatum odoratum powder.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing cold water,

More particularly, the present invention relates to a cold nourishing method for producing cold nourishment water by adding omiza and / or curd powder at the time of cold nourishing the cold nourishing water to improve not only health but also people's preference .

In general, cold noodles are traditional foods that we enjoyed from our old ancestors, such as water cold noodles and bibim cold noodles.

Bibim cold noodles are prepared by placing cucumber, radish, pear, beef broth, boiled egg, and sauce on top of boiled cold noodle in cold water, and water cold noodles are famous for cucumber, radish, boiled egg, And then poured the beef broth that was chilled and chilled.

Bibim noodles and water noodles are also important for noodles, but marinades and broths greatly affect people's preferences, and others, especially in the winter, are looking for cold noodle shops to eat warm soup.

Accordingly, a variety of cold noodle soup is being developed. However, these seaweeds contained seafood, and although they had a unique taste, they could not save the taste of beef gravy. Therefore, it is required to develop new broth which has unique taste of beef broth while preserving original beef broth.

Korean Registered Patent No. 10-1147953 Korean Patent Registration No. 10-1173384

It is an object of the present invention to provide a method of manufacturing cold water and meat juice having improved nutrition and taste by adding omija and / or roundwool powder at the time of producing cold noodle soup.

These and other objects and advantages of the present invention will become apparent from the following description of a preferred embodiment.

The above-mentioned object is achieved by a method for producing soy sauce, comprising the steps of: adding sugar, amino acid seasoning, beef tallow, sun salt and soy sauce to boiling water and boiling for 20 minutes to prepare basic broth; A second step of adding boiled basic broth to cucumber, radish, green onion, red pepper, lemon, pear, apple and kelp and boiling for 30 minutes to prepare medium broth; A third step of cooling the middle broth to 20 to 25 캜; A fourth step of sterilization by adding vinegar to the cooled middle broth; And a fifth step of mixing the broth containing sterilized medicinal waters with omega and / or roundworm powder.

Preferably, the broth is boiled for 2 hours with 1.0 to 2.0 kg of bovine bone in 10 liters of water, boiled for 2 hours in 10 l of water, 1.0 to 2.0 kg of bean sprouts, 250 to 750 g of dried anchovy and 100 to 200 g of lobster 5 liters, and then adding 250 to 750 g of Omiza powder and / or 250 to 750 g of a gypsum powder and heating for 1 hour.

Preferably, in the first and second steps, 1 to 5 parts by weight of sugar, 0.1 to 1.5 parts by weight of amino acid seasoning, 0.1 to 1.5 parts by weight of beef tallow, 0.1 to 1.5 parts by weight of salt of sunflower are added to 100 parts by weight of boiling water, 1.8 to 1.0 part by weight of cucumber, 0.1 to 0.5 part by weight of cucumber, 0.1 to 0.5 part by weight of radish, 0.1 to 0.5 part by weight of radish, 0.1 to 0.5 part by weight of radish, 0.1 to 0.5 part by weight of radish, 1.0 to 3.5 parts by weight of pear, 1.0 to 3.5 parts by weight of apple, and 0.1 to 1.5 parts by weight of sea tangle.

Preferably, in the fourth step, the vinegar may be 0.1 to 5.0 parts by weight based on 100 parts by weight of the cooled medium spring water.

Preferably, in the fifth step, the broth is 25 to 30 parts by weight based on 100 parts by weight of the sterilized medium broth.

According to the present invention, omiza and / or roundwool powder is added at the time of producing cold nourishment water, and it has good taste and good health effects.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

Hereinafter, the present invention will be described in detail with reference to examples of the present invention. It will be apparent to those skilled in the art that these embodiments are provided by way of illustration only for the purpose of more particularly illustrating the present invention and that the scope of the present invention is not limited by these embodiments .

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control.

Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, suitable methods and materials are described herein.

According to one aspect of the present invention, there is provided a method for producing cold water stock in a cold step, comprising the steps of adding sugar, amino acid seasoning, beef fillet, sun salt, and soy sauce to boiling water and boiling for 20 minutes to prepare basic broth; cucumber, The second step is to boil the medium for 30 minutes to prepare the middle broth. The third step is to cool the medium broth to 20 to 25 캜. The middle step is to sterilize the broth with the vinegar. And a fifth step of mixing the broth containing omiza and / or roundworm powder with the sterilized medium broth.

In one embodiment, the first step is to produce the basic broth. First, boil water, add boiling water, sugar, amino acid seasonings, beef jelly, sun salt, soy sauce and boil for 20 minutes. At this time, the content of each material is 1 to 5 parts by weight of sugar, 0.1 to 1.5 parts by weight of amino acid seasoning, 100 parts by weight of beef 0.1 to 1.5 parts by weight of ground glue, 0.5 to 1.8 parts by weight of sun salt, and 0.1 to 1.5 parts by weight of soy sauce.

In one embodiment, the second step is to produce medium broth. Add the cucumber, radish, green onion, red pepper, lemon, pear, apple and kelp in the boiled broth prepared in Step 1 and simmer for 30 minutes. Cut cucumbers, radishes, green onions, and red peppers into appropriate sizes, and add 2 to 8 portions of lemon, pear, and apple. The content of each material is 0.5 to 4.0 parts by weight of cucumber, 1.5 to 5.0 parts by weight of radish, 1.0 to 3.0 parts by weight of green beans, 0.1 to 0.5 parts by weight of Cheongyang red pepper, 0.1 to 1.0 part by weight of lemon, 3.5 parts by weight of apple, 1.0 to 3.5 parts by weight of apple and 0.1 to 1.5 parts by weight of sea tangle.

In one embodiment, the third step is a step of cooling the hot middle broth and cooling to room temperature, 20-25 占 폚.

In one embodiment, the fourth step is a step of sterilizing vinegar by adding cooled vinegar. Vinegar is a kind of seasoning made by fermenting grains, fruits, etc. Its main ingredient is acetic acid and it has a distinctive sour flavor. Vinegar is added to various dishes to add fresh flavor, but also has excellent germicidal effect. It is possible to remove various bacteria remaining in the cooled medium broth. The vinegar is preferably added in an amount of 0.1 to 5.0 parts by weight based on 100 parts by weight of the cooled medium broth. When the vinegar is added in an amount of less than 0.1 part by weight, the bactericidal effect is insignificant. When the amount exceeds 5.0 parts by weight, the bactericidal effect becomes strong, but the taste of vinegar becomes stronger in the broth.

In one embodiment, the fifth step is a step of mixing the broth prepared separately with the sterilized medium broth to complete the cold broth. The broth produced by the present invention is characterized by comprising an ozone and / or a round gravel powder.

Omija is the fruit of the Japanese oak tree, which is a deep reddish-colored fruit about 1cm in diameter. Omija is known to have five flavors of sweetness, salty taste, sour taste, spicy taste and bitter taste, but the sour taste is strongest among them. Omija helps the blood circulation smoothly, thus stimulating brain activity and enhancing concentration, which helps prevent dementia. It also contains Vitamin B, which is excellent for relieving fatigue and helps relieve hangovers. In addition, it increases the immunity of the body and is effective in preventing colds and various diseases. It is preferable that the omija is made into powder after being completely dried and added to the broth.

Ronglle is a perennial plant with a monocotyledonous plant lily lily. It is used to treat young leaves and rootstocks. In one room, rootstocks are used to treat diarrhea, diabetes, and heart failure. Wonglle has anti-aging effect by wiping and removing active oxygen of the body, preventing aging, and making the skin shiny and firm. In addition, it has the effect of lowering blood sugar and controlling insulin, so it is said that it is good for diabetes when taken for a long time. It also reduces blood pressure, helps to restore fatigue and improve blood circulation. It is preferable to add roots to the broth after roasting the roots and making them into powder.

Garlic broth is prepared by adding 1.0 to 2.0 kg of bovine meat to 10 liters of water and boiling for 2 hours. In another container, 1.0 to 2.0 kg of bean sprouts, 250 to 750 g of dried anchovy and 100 to 200 g of dried anchovy are added to 10 liters of water and boiled for 2 hours. 5 liters of boiled water (1: 1 weight ratio) is added to each new container, 250 to 750 g of Omiza powder and / or roundworm powder is added thereto, and the mixture is further boiled for 1 hour. The produced broth has no beneficial effect and has a more sour or savory taste due to Schizandra chinensis and / or roundworm, and has good health effects such as improvement of blood circulation. Finally, you can filter out various materials, mix them with sterilized medium broth, and use them as water cold broth. It is preferable to mix 25 to 30 parts by weight of the bone meal with respect to 100 parts by weight of the sterilized medium broth. However, it is not limited thereto and the amount of the broth can be increased or decreased according to the preference.

Hereinafter, the structure and effect of the present invention will be described in more detail with reference to examples and comparative examples. However, this embodiment is intended to explain the present invention more specifically, and the scope of the present invention is not limited to these embodiments.

[Preparation Example 1: Preparation of basic broth and medium broth]

Boil 17.5 ℓ of water, add 500 g of sugar, 75 g of amino acid seasoning, 125 g of beef flavor, 175 g of sun salt and 75 g of soy sauce to boiling water and boil for 20 minutes to prepare basic broth. 500g, 500g, and 25g, and add 75g, 200g, and 200g each into four equal portions of the broth, cucumber, radish, green onion, and red pepper. After that, 35 g of kelp were added and further boiled for 30 minutes to prepare medium broth.

[Preparation Example 2: Preparation of bone marrow broth]

Pour 10 ℓ of water into a pot, add 1.5 kg of bran and boil for 2 hours. In another pot, add 1 kg of bean sprouts, 500 g of dried anchovies, and 150 g of chicken wings to 10 ℓ of water and boil for 2 hours. After that, 5 liters of each was put into a new pot, 500 g of Omiza powder was added thereto, and the mixture was further boiled for 1 hour to prepare broth.

[Preparation Example 3: Preparation of bone marrow broth]

The egg white was prepared in the same manner as in Preparation Example 2, except that 500 g of the gum arabic powder was added instead of 500 g of the omza powder.

[Example 1]

After cooling the middle broth prepared in Preparation Example 1 to room temperature, 75 g of vinegar was sterilized, and then 5 liters of the broth prepared in Preparation Example 2 were mixed to complete cold-water broth. The cold noodle thus prepared was poured into saris to prepare a water-cooled surface.

[Example 2]

The medial broth prepared in Preparation Example 1 was cooled to room temperature, 75 g of vinegar was added thereto, sterilized, and then mixed with 5 liters of the broth prepared in Preparation Example 3 to prepare cold nourishment water. The cold noodle thus prepared was poured into saris to prepare a water-cooled surface.

[Comparative Example]

Cold noodle broth was completed in the same manner as in Example 1, except that osuna or roundwool was removed from the broth (Preparation Example 2 or 3). The prepared cold water was poured into saris to prepare a water-cooled surface, which was used as a comparative example.

[Experimental Example]

The prepared examples 1 and 2 and the comparative example were tested for 20 persons (total 120 persons) from 20 to 70 years old, and the evaluation of the taste was examined and described in Table 1. 10 points, and it is shown that the closer to 10 points, the more people prefer.

[Table 1]

As can be seen from the above Table 1, the higher the age, the higher the preference for omega or oriental juice. Especially, it was dominated by omija or roundweed, which means that the broth is more sour or salty, and aftertaste is refreshing and clean.

It is to be understood that the present invention is not limited to the above embodiments and various changes and modifications may be made by those skilled in the art without departing from the spirit and scope of the invention.

Claims (3)

In the method for producing cold nourishment water,
A first step of adding sugar, amino acid seasoning, beef filler, sun salt and soy sauce to boiling water and boiling for 20 minutes to prepare basic broth;
A second step of adding boiled basic broth to cucumber, radish, green onion, red pepper, lemon, pear, apple and kelp and boiling for 30 minutes to prepare medium broth;
A third step of cooling the middle broth to 20 to 25 캜;
A fourth step of sterilizing the cooled middle broth with vinegar;
And a fifth step of mixing the meat broth containing the powder of omia with the sterilized medium broth,
The above broth was prepared by mixing broth with boiled broth, bean sprouts, dried anchovy and broth broth at a weight ratio of 1: 1, and then mixing 250 to 750 g of the above-mentioned broth with 1 L of the mixed broth.
1 to 5 parts by weight of the sugar, 0.1 to 1.5 parts by weight of the amino acid seasoning, 0.1 to 1.5 parts by weight of the beef tallow, 0.1 to 1.5 parts by weight of the beef tallow, 0.5 to 4.0 parts by weight of the cucumber, 1.5 to 5.0 parts by weight of the radish, 1.0 to 3.0 parts by weight of the radish sprout, 0.1 to 0.5 parts by weight of the radish sprouts, 0.1 to 1.0 parts by weight of the lemon, 1.0 to 3.5 parts by weight of the pear, 1.0 to 3.5 parts by weight of the apple, 0.1 to 1.5 parts by weight of the sea tangle,
Wherein the bone marrow broth is 25 to 30 parts by weight based on 100 parts by weight of the sterilized medium broth. delete delete