KR101603750B1 - Manufacturing method of meat broth for korean cold noodles - Google Patents
Manufacturing method of meat broth for korean cold noodles Download PDFInfo
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Abstract
본 발명은 냉면 육수 제조방법에 관한 것으로서, 보다 상세하게는 냉면 육수 제조시에 오미자 및/또는 둥글레를 추가하여 건강에 좋을 뿐만 아니라 사람들의 선호도를 향상시킬 수 있는 냉면 육수 제조방법에 관한 것이다. 이를 위해 냉면 육수 제조방법은 끓는 물에 설탕, 아미노산 조미료, 소고기 지미료, 천일염 및 진간장을 넣고 20분 동안 끓여 기초육수를 제조하는 제1단계; 끓는 기초육수에 오이, 무우, 대파, 청양고추, 레몬, 배, 사과 및 다시마를 넣고 30분 동안 끓여 중간육수를 제조하는 제2단계; 중간육수를 20 내지 25℃로 냉각시키는 제3단계; 냉각된 중간육수에 식초를 넣어 살균하는 제4단계; 살균된 중간육수에 오미자 및/또는 둥글레 분말을 포함하는 사골육수를 혼합하는 제5단계;를 포함한다.More particularly, the present invention relates to a method for manufacturing cold nourishment water, which is improved in health as well as improving the preference of people by adding omiza and / or roundworm at the time of cold noodle soup production. For this purpose, a method of preparing cold water soup water comprises the steps of adding sugar, amino acid seasoning, beef meal, 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 herbs with omega and / or roundworm powder.
Description
본 발명은 냉면 육수 제조방법에 관한 것으로서, 보다 상세하게는, 냉면 육수 제조시에 오미자 및/또는 둥글레 분말을 추가하여 건강에 좋을 뿐만 아니라 사람들의 선호도를 향상시킬 수 있는 냉면 육수 제조방법에 관한 것이다.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 .
일반적으로 냉면은 옛 우리의 선조 때부터 즐겨먹던 전통음식으로서, 물냉면, 비빔냉면 등으로 나뉜다.In general, cold noodles are traditional foods that we enjoyed from our old ancestors, such as water cold noodles and bibim cold noodles.
비빔냉면은 찬물에 헹군 삶은 냉면 위에 양념한 오이, 무, 배, 쇠고기 편육, 삶은 달걀, 양념장을 얹어 낸 것이고, 물냉면은 ?음 사리에 초절임한 오이, 무, 삶은 달걀, 쇠고기 편육 등을 고명으로 얹은 후 기름을 걷어 차게 식힌 쇠고기 육수를 부은 것이다.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.
비빔 냉면과 물냉면은 면발도 중요하지만, 양념장이나 육수가 사람들의 선호도에 크게 영향을 미치고, 특히, 겨울철에도 따뜻하게 데운 육수를 먹기 위해 냉면 가게를 찾는 사람들도 있다.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.
이에 다양한 냉면 육수가 개발되고 있는데, 종래에는 대게를 이용하거나 황태추출물을 이용한 육수 등이 개발되었다. 그러나, 이들 육수가 해산물이 들어가 독특한 맛은 있을지언정 쇠고기 육수 고유의 맛은 살리지 못한 면이 있었다. 따라서 고유의 쇠고기 육수를 잘 살리면서도 독특한 맛을 가미한 새로운 육수에 대한 개발이 요구되는 실정이다.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.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출한 것으로서, 본 발명의 목적은 냉면 육수 제조시에 오미자 및/또는 둥글레 분말을 추가하여 영양과 맛을 향상시킨 냉면 육수 제조방법을 제공하는데 있다.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.
본 발명의 상기 및 다른 목적과 이점은 바람직한 실시예를 설명한 하기의 설명으로부터 분명해질 것이다.These and other objects and advantages of the present invention will become apparent from the following description of a preferred embodiment.
상기 목적은, 끓는 물에 설탕, 아미노산 조미료, 소고기 지미료, 천일염 및 진간장을 넣고 20분 동안 끓여 기초육수를 제조하는 제1단계; 끓는 기초육수에 오이, 무우, 대파, 청양고추, 레몬, 배, 사과 및 다시마를 넣고 30분 동안 끓여 중간육수를 제조하는 제2단계; 중간육수를 20 내지 25℃로 냉각시키는 제3단계; 냉각된 중간육수에 식초를 넣어 살균하는 제4단계; 살균된 중간육수에 오미자 및/또는 둥글레 분말을 포함하는 사골육수를 혼합하는 제5단계;를 포함하는 냉면 육수 제조방법에 의해 달성된다.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.
바람직하게, 사골육수는 물 10ℓ에 사골 1.0 내지 2.0kg을 넣고 2시간 삶고, 물 10ℓ에 콩나물 1.0 내지 2.0kg, 마른멸치 250 내지 750g 및 대파 100 내지 200g을 넣고 2시간 삶은 후, 두 삶은 물을 5ℓ씩 혼합한 다음, 오미자 분말 250 내지 750g 및/또는 둥글레 분말 250 내지 750g을 넣고, 1시간 동안 가열하여 제조할 수 있다.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.
바람직하게, 제1단계 및 제2단계에서, 끓는 물 100중량부에 대하여 설탕은 1 내지 5 중량부, 아미노산 조미료는 0.1 내지 1.5 중량부, 소고기 지미료는 0.1 내지 1.5 중량부, 천일염은 0.5 내지 1.8 중량부, 진간장은 0.1 내지 1.5 중량부, 오이는 0.5 내지 4.0 중량부, 무우는 1.5 내지 5.0 중량부, 대파는 1.0 내지 3.0 중량부, 청양고추는 0.1 내지 0.5 중량부, 레몬은 0.1 내지 1.0 중량부, 배는 1.0 내지 3.5 중량부, 사과는 1.0 내지 3.5 중량부 및 다시마는 0.1 내지 1.5 중량부일 수 있다.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.
바람직하게, 제4단계에서, 냉각된 중간육수 100중량부에 대해서 식초는 0.1 내지 5.0 중량부일 수 있다.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.
바람직하게, 제5단계에서, 살균된 중간육수 100중량부에 대해서 사골육수는 25 내지 30 중량부일 수 있다.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.
본 발명에 따르면, 냉면 육수 제조시에 오미자 및/또는 둥글레 분말을 첨가하여 맛이 좋으면서도 건강에 좋은 효과를 가진다.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.
다만, 본 발명의 효과들은 이상에서 언급한 효과로 제한되지 않으며, 언급되지 않은 또 다른 효과들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.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.
이하, 본 발명의 실시예를 참조하여 본 발명을 상세히 설명한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위해 예시적으로 제시한 것일 뿐, 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가지는 자에 있어서 자명할 것이다.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 .
달리 정의하지 않는 한, 본 명세서에서 사용되는 모든 기술적 및 과학적 용어는 본 발명이 속하는 기술 분야의 숙련자에 의해 통상적으로 이해되는 바와 동일한 의미를 갖는다. 상충되는 경우, 정의를 포함하는 본 명세서가 우선할 것이다.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.
본 명세서에서 설명되는 것과 유사하거나 동등한 방법 및 재료가 본 발명의 실시 또는 시험에 사용될 수 있지만, 적합한 방법 및 재료가 본 명세서에 기재된다.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.
본 발명의 일 양상에 따른 냉면 육수 제조방법은 끓는 물에 설탕, 아미노산 조미료, 소고기 지미료, 천일염 및 진간장을 넣고 20분 동안 끓여 기초육수를 제조하는 제1단계, 끓는 기초육수에 오이, 무우, 대파, 청양고추, 레몬, 배, 사과 및 다시마를 넣고 30분 동안 끓여 중간육수를 제조하는 제2단계, 중간육수를 20 내지 25℃로 냉각시키는 제3단계, 냉각된 중간육수에 식초를 넣어 살균하는 제4단계, 살균된 중간육수에 오미자 및/또는 둥글레 분말을 포함하는 사골육수를 혼합하는 제5단계;를 포함한다.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.
일 실시예에 있어서, 제1단계는 기초육수를 제조하는 단계이다. 먼저, 물을 끓이고, 끓는 물에 설탕, 아미노산 조미료, 소고기 지미료, 천일염 및 진간장을 넣고 20분 동안 끓인다. 이 때, 후술할 오미자 및/또는 둥글레를 포함하는 사골육수의 맛이 잘 배어나오도록 하기 위해 각 재료의 함량은 물 100중량부에 대해서 설탕 1 내지 5 중량부, 아미노산 조미료 0.1 내지 1.5 중량부, 소고기 지미료 0.1 내지 1.5 중량부, 천일염 0.5 내지 1.8 중량부, 진간장 0.1 내지 1.5 중량부인 것이 바람직하다. 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.
일 실시예에 있어서, 제2단계는 중간육수를 제조하는 단계이다. 1단계에서 제조된 기초육수가 끓고 있는 상태에서 오이, 무우, 대파, 청양고추, 레몬, 배, 사과 및 다시마를 넣고 30분 동안 끓인다. 오이, 무우, 대파, 청양고추 등은 적당한 크기로 썰어서 넣고, 레몬, 배, 사과는 2~8등분하여 넣는다. 각 재료의 함량은 물 100중량부에 대해서 오이 0.5 내지 4.0 중량부, 무우 1.5 내지 5.0 중량부, 대파 1.0 내지 3.0 중량부, 청양고추 0.1 내지 0.5 중량부, 레몬 0.1 내지 1.0 중량부, 배 1.0 내지 3.5 중량부, 사과 1.0 내지 3.5 중량부 및 다시마 0.1 내지 1.5 중량부인 것이 바람직하다.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.
일 실시예에 있어서, 제3단계는 뜨거운 중간육수를 냉각시키는 단계로, 상온인 20~25℃로 냉각시킨다.In one embodiment, the third step is a step of cooling the hot middle broth and cooling to room temperature, 20-25 占 폚.
일 실시예에 있어서, 제4단계는 냉각된 중간육수에 식초를 넣어 살균하는 단계이다. 식초는 곡물, 과일 등을 발효시켜서 만든 조미료의 일종으로 주성분은 아세트산이고 특유의 시큼한 맛이 난다. 식초는 각종 요리에 첨가되어 상큼한 맛을 더해줄 뿐만 아니라 탁월한 살균효과도 가진다. 냉각된 중간육수에 남아있는 각종 세균을 없앨 수 있다. 식초는 냉각된 중간육수 100중량부에 대해서 0.1 내지 5.0 중량부 첨가하는 것이 바람직하다. 식초를 0.1 중량부 미만으로 첨가할 경우 살균 효과가 미미하고, 5.0 중량부 초과할 경우, 살균 효과는 강력해지나, 육수에 식초 맛이 강해져 호불호가 분명한 맛 또는 향을 가지게 된다.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.
일 실시예에 있어서, 제5단계는 살균된 중간육수에 별도로 제조한 사골육수를 혼합하여 냉면 육수를 완성하는 단계이다. 본 발명에 의해 제조된 육수는 오미자 및/또는 둥글레 분말을 포함하는 것을 특징으로 한다. 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.
오미자는 오미자 나무의 열매로 지름 약 1cm의 짙은 붉은 빛깔을 띤 열매이다. 오미자는 단맛, 짠맛, 신맛, 매운맛, 쓴맛 다섯 가지의 맛이 오묘하게 난다고 알려져 있으나, 그 중 신맛이 가장 강하다. 오미자는 혈액순환을 원활하게 도와주기 때문에 두뇌활동을 활발하게 하고 집중력을 올려주는 효과를 가져 치매예방이 도움이 된다. 또한, 비타민 B를 함유하고 있어 피로회복에 탁월한 효과가 있고, 숙취해소에도 도움을 준다. 또한, 신체의 면역력을 상승시켜 감기 및 각종 질병 예방에 효과가 있다. 오미자는 완전히 말린 후 분말로 만들어 사골 육수에 첨가하는 것이 바람직하다.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.
둥글레는 외떡잎 식물 백합목 백합과의 여러해살이풀이다. 어린 잎과 뿌리줄기를 식용하고, 한방에서는 뿌리줄기를 번갈, 당뇨병, 심장쇠약 등의 치료에 사용한다. 둥글레는 몸의 활성산소를 방직하고 제거하여서 항산화 작용을 함으로써 노화를 예방하고, 피부를 윤기있고, 탱탱하게 하는 효과가 있다. 또한, 혈당을 내려주고 인슐린을 조절하는 효능이 있어 장기간 복용시에는 당뇨에 좋다고 알려져 있다. 또한, 혈압을 내려주고, 피로 회복 및 혈액순환 개선에 도움이 된다. 둥글레는 뿌리줄기를 살짝 볶은 후 분말로 만들어 사골육수에 첨가하는 것이 바람직하다.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.
사골 육수는 물 10ℓ에 사골 1.0 내지 2.0kg을 넣고 2시간 동안 삶고, 다른 용기에서 물 10ℓ에 콩나물 1.0 내지 2.0kg, 마른멸치 250 내지 750g 및 대파 100 내지 200g을 넣고 2시간 삶는다. 새로운 용기에 각각 5ℓ의 삶은 물을 혼합(1:1의 중량비)하고, 여기에 오미자 분말 및/또는 둥글레 분말 250 내지 750g을 넣어서 1시간 동안 더 끓인다. 제조된 사골육수는 누린내가 없고, 오미자 및/또는 둥글레로 인해 보다 시큼하거나 구수한 맛이 있고 혈액순환 개선 등 건강에도 좋은 효과를 가진다. 최종적으로, 각종 재료들을 걸러내고, 살균된 중간육수와 섞어서 물냉면 육수로 사용할 수 있고, 따뜻하게 데워서 온육수로 마실수도 있다. 살균된 중간육수 100중량에 대해 사골육수는 25 내지 30 중량부를 혼합하는 것이 바람직한데, 이에 제한되는 것은 아니고 기호에 따라 사골육수의 양을 늘리거나 줄일 수 있다.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.
이하, 실시예와 비교예를 통하여 본 발명의 구성 및 그에 따른 효과를 보다 상세히 설명하고자 한다. 그러나, 본 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것이며, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.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.
[제조예 1 : 기초육수 및 중간육수 제조][Preparation Example 1: Preparation of basic broth and medium broth]
물 17.5ℓ를 끓이고, 끓는 물에 설탕 500g, 아미노산 조미료 75g, 소고기맛 지미료 125g, 천일염 175g, 진간장 75g을 넣고, 20분 동안 끓여 기초육수를 제조한다. 기초육수가 끓는 상태에서 오이, 무우, 대파, 청양고추를 2~8조각의 적당한 크기로 썰어서 각각 325g, 500g, 500g, 25g 넣고, 레몬, 배, 사과를 4등분하여 각각 75g, 200g, 200g 넣은 후, 다시마 35g을 넣고 30분 동안 더 끓여서 중간육수를 제조하였다.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.
[제조예 2 : 사골육수 제조][Preparation Example 2: Preparation of bone marrow broth]
하나의 솥에 물 10ℓ를 붓고, 여기에 사골 1.5kg을 넣고 2시간 동안 삶는다. 다른 솥에는 물 10ℓ에 콩나물 1kg, 마른멸치 500g 및 대파 150g을 넣고 2시간 삶는다. 이 후 새로운 솥에 각각 5ℓ씩 넣고, 여기에 오미자 분말 500g을 넣어서 1시간 동안 더 끓여 사골육수를 제조하였다.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.
[제조예 3 : 사골육수 제조][Preparation Example 3: Preparation of bone marrow broth]
오미자 분말 500g 대신 둥글레 분말 500g을 첨가한 것을 제외하고, 제조예 2와 동일한 벙법으로 사골육수를 제조하였다.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.
[실시예 1][Example 1]
제조예 1에 의해 제조된 중간육수를 상온으로 냉각한 후, 식초 75g을 넣어 살균하고, 이어서 제조예 2에 의해 제조된 사골육수 5ℓ를 혼합하여 냉면 육수를 완성하였다. 제조된 냉면 육수를 사리에 부어 물냉면을 제조하고 이를 실시예 1로 하였다.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.
[실시예 2][Example 2]
제조예 1에 의해 제조된 중간육수를 상온으로 냉각한 후, 식초 75g을 넣어 살균하고, 이어서 제조예 3에 의해 제조된 사골육수 5ℓ를 혼합하여 냉면 육수를 완성하였다. 제조된 냉면 육수를 사리에 부어 물냉면을 제조하고 이를 실시예 2로 하였다.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.
[비교예][Comparative Example]
사골육수를 제조(제조예 2 또는 3)할 때 오미자 또는 둥글레를 빼고 제조한 것만 제외하고, 실시예 1과 같은 방법으로 냉면 육수를 완성하였다. 제조된 냉면 육수를 사리에 부어 물냉면을 제조하고 이를 비교예로 하였다.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.
[실험예][Experimental Example]
상기 제조된 실시예 1 및 2와 비교예를 20대에서 70대까지의 각 20명(총 120명)에게 시식하도록 한 후, 맛에 대한 평가를 조사하여 표 1에 기재하였다. 10점 만점으로 조사하였으며, 10점에 가까울수록 사람들이 선호하는 것임을 나타낸다.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.
[표 1][Table 1]
상기 표 1에서 알 수 있듯이, 연령이 높아질수록 오미자 또는 둥글레를 넣은 육수에 대한 선호도가 높다는 것을 알 수 있었다. 특히, 오미자 또는 둥글레가 들어가 있어 육수가 보다 시큼하거나 구수하고, 뒷맛이 개운하고 깔끔하다는 평가가 우세하였다. 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.
본 명세서에서는 본 발명자들이 수행한 다양한 실시예 가운데 몇 개의 예만을 들어 설명하는 것이나 본 발명의 기술적 사상은 이에 한정하거나 제한되지 않고, 당업자에 의해 변형되어 다양하게 실시될 수 있음은 물론이다.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)
끓는 물에 설탕, 아미노산 조미료, 소고기 지미료, 천일염 및 진간장을 넣고 20분 동안 끓여 기초육수를 제조하는 제1단계;
상기 끓는 기초육수에 오이, 무우, 대파, 청양고추, 레몬, 배, 사과 및 다시마를 넣고 30분 동안 끓여 중간육수를 제조하는 제2단계;
상기 중간육수를 20 내지 25℃로 냉각시키는 제3단계;
상기 냉각된 중간육수에 식초를 넣어 살균하는 제4단계;
상기 살균된 중간육수에 오미자 분말을 포함하는 사골육수를 혼합하는 제5단계;를 포함하되,
상기 사골육수는 사골을 삶은 육수와 콩나물, 마른 멸치 및 대파를 삶은 육수를 1:1의 중량비로 혼합한 후, 혼합한 육수 1L에 대해서 250 내지 750g의 상기 오미자 분말을 혼합하여 제조되고,
상기 제1단계 및 제2단계에서, 상기 끓는 물 100중량부에 대하여 상기 설탕은 1 내지 5 중량부, 상기 아미노산 조미료는 0.1 내지 1.5 중량부, 상기 소고기 지미료는 0.1 내지 1.5 중량부, 상기 천일염은 0.5 내지 1.8 중량부, 상기 진간장은 0.1 내지 1.5 중량부, 상기 오이는 0.5 내지 4.0 중량부, 상기 무우는 1.5 내지 5.0 중량부, 상기 대파는 1.0 내지 3.0 중량부, 상기 청양고추는 0.1 내지 0.5 중량부, 상기 레몬은 0.1 내지 1.0 중량부, 상기 배는 1.0 내지 3.5 중량부, 상기 사과는 1.0 내지 3.5 중량부, 상기 다시마는 0.1 내지 1.5 중량부이며,
상기 살균된 중간육수 100 중량부에 대해서 상기 사골육수는 25 내지 30 중량부인 것을 특징으로 하는, 냉면 육수 제조방법.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.
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| CN111820393A (en) * | 2020-08-01 | 2020-10-27 | 北京七八企业管理有限公司 | Preparation method of cold noodle concentrated juice |
| KR20230158729A (en) | 2022-05-12 | 2023-11-21 | 주식회사 다니엘유통 | Method for preparing broth for cold noodle |
| KR102635336B1 (en) * | 2023-07-20 | 2024-02-08 | 김중진 | Method for manufacturing naengmyeon broth using Schisandra chinensis |
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| KR101935948B1 (en) * | 2018-06-07 | 2019-01-07 | 노대우 | Meat broth making device for korean food and meat broth making method using that |
| CN111820393A (en) * | 2020-08-01 | 2020-10-27 | 北京七八企业管理有限公司 | Preparation method of cold noodle concentrated juice |
| KR20230158729A (en) | 2022-05-12 | 2023-11-21 | 주식회사 다니엘유통 | Method for preparing broth for cold noodle |
| KR102635336B1 (en) * | 2023-07-20 | 2024-02-08 | 김중진 | Method for manufacturing naengmyeon broth using Schisandra chinensis |
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