KR101822132B1 - Rice noodle soup manufacturing method - Google Patents

Abstract

The present invention provides a method for manufacturing a rice noddle soup which comprises: a) a beef preparing step of inserting beef into cold water, and removing blood of the beef; b) a step of putting water to the beef from which the blood is removed from the step a), and heating the water with beef at the temperature of approximately 100-120C; c) a step of separating inserted material and manufactured basic broth when the total heating time in the step b) passes four hours; d) a step of manufacturing broth through heating after inserting Saururus chinensis, Star Anise, Coriander seed, and Acini di pepper into the basic broth; and e) a step of seasoning by inserting salt, sugar, and a flavor.

Description

Rice Noodle Manufacturing Method {RICE NOODLE SOUP MANUFACTURING METHOD}

The present invention relates to a method for producing rice noodle soup.

Generally, the broth used for the noodles used in the past is mostly made of materials such as beef, chicken, anchovy, and vegetables as basic ingredients. Along with the development of the food service industry, foreign food is gradually introduced to Korea. For example, there are rice noodles that are eaten as stocks in Southeast Asia region such as Vietnam and Thailand.

Rice flour is not a flour, but rice is used for dieting. There is a demand for the development of rice noodle with new flavor and the promotion of diet effect of rice noodle soup.

Korean Patent No. 10-1448436 (September 19, 2014) Korean Registered Patent No. 10-1226314 (2013.1.24)

Accordingly, an object of the present invention is to provide a method for producing rice noodle soup with added flavor and sow wheat flavor different from the conventional rice noodle soup.

According to an aspect of the present invention,

a) preparation of beef to remove the blood of beef by adding beef to cold water;

b) adding water to the beef from which the blood is removed in step a), and heating the beef at a temperature of about 100 ° C to 120 ° C;

c) separating the introduced raw material and the prepared basic broth when the total heating time has passed four hours in the step b);

d) adding Saururus chinensis, Octagonal corn, Coriander seeds, and Tortillus chinensis to the basic broth separated in step c), and then heating to produce broth; And

e) adding salt, sugar, and seasoning to the broth separated in step d), and liv- ing it.

The present invention relates to a method for producing a rice flour, comprising the steps of: f) preparing a rice flour called dry rice flour;

g) slicing the beef separated in the step c) and feeding it to the broth of step d) and heating the beef;

h) shaking the rice flour and the host of step f); And

i) adding the rice flour and the host of step h to the bowl, and completing the rice noodle filling step with the beef slices and the broth of step g).

In step b), 1.3 to 1.5 L of water per 0.33 kg of beef is added.

When 1 hour has elapsed after the water starts boiling in the step b), water is further added and heated. When water is further added and then boiling is started, at least one selected from garlic, ginger, And heating.

In step (d), the saururus is added to 30 g of dried saururus per 400 ml to 450 ml of basic broth, and the heating time of step (d) is 6 hours to 6 hours and 30 minutes.

The present invention can provide a rice nugget having excellent flavor while having an efficacy of Saururus chinensis which is useful for diet and a method for producing the rice nugget.

FIG. 1 is a flowchart schematically showing a rice nuclus production method according to an embodiment of the present invention.

Hereinafter, a method for manufacturing rice noodle soup and rice noodle according to an embodiment of the present invention will be described in detail.

1 is a flowchart illustrating a method of manufacturing rice noodle soup according to an embodiment of the present invention.

The method of manufacturing rice nugget water for rice noodles will be described first, and the method for manufacturing rice nucifera using the same will be described below.

First, beef preparing step (S10). It is preferable to use sunny beef. Put the sun on cold water, change the water 2-3 times for 6 hours and remove the blood.

Next, a step S20 of producing basic broth with beef prepared in the above step is performed. In step S10, the beef (sunflower) from which the blood is removed is heated in a temperature of about 100 ° C to 120 ° C. It is preferable to add 1.3 to 1.5 L of water per 0.33 kg of sunflower. After 1 hour from the start of water boiling, additional water is added and heated. After adding water, start to boil, then add garlic, ginger, sea urchin, or broth and continue heating. It is preferable to add 1.11 pieces of garlic, 0.67 pieces of ginger, and 0.22 pieces of garlic per 0.33 kg of sunshine. After the start of boiling, the chicken wings are removed after 0.2 hours. Continue heating after eliminating large waves. When the total heating time has elapsed after 4 hours, the input material is separated.

Then, the broth preparation step S30 is performed. In step S20, Saururus chinensis, Octagonal corn, Coriander seeds and Chili pepper are added to the basic broth from which the material is separated and heated. And is heated at a temperature of about 100 ° C to 120 ° C. Immediately after heating, if the water begins to boil, remove impurities. After removal of the impurities, the broth is heated at about 100 ° C to 120 ° C for 6 hours to 6 hours 30 minutes to produce broth. 6 hours to 6 hours and 30 minutes, so that the active ingredients of Saururus chinensis, Octagonal corn, Coriander seeds, and Ternic acid can be sufficiently extracted.

Saururus chinensis releases bad cholesterol and releases waste products, which is good for preventing adult diseases and helps to circulate blood smoothly. In addition, it has the effect of facilitating bowel movements, detoxification and diuretic action to alleviate the swelling effect is helpful to those who diet. It is preferable to add 30 g of dried saururus per 400 to 450 ml of basic broth. When 30 g or less is added, it is difficult to exert the effect of Saururus chinensis. When 30 g is exceeded, it is preferable to use the above ratio in order to reduce the taste of soup and to avoid side effects due to the cold weather of Saururus chinensis because the bitter taste becomes strong.

Coriander seeds are a kind of coriander seeds and are one of the basic spices of traditional rice noodle soup of Vietnam. They have a light sweet taste, which enhances the flavor of the broth, improves the clarity and improves the taste of the broth with its unique richness . It is preferable to add 0.56 g of corned seed per 400 to 450 ml of basic broth. When the above ratio is exceeded, it is preferable to use the above ratio because the taste of Korean may be rejected because of its unique sour flavor and taste.

Octagonal refers to the fruit of magnolia and evergreen. It is one of the basic spices of traditional rice noodle soup of Vietnam. It has the effect of eliminating the bad smell of the broth and enhancing the taste of the broth by giving a unique fragrance. Especially, the octagon is a spice having a flavor similar to licorice. It is preferable to add 3.33 g of octagonal per 400 ml to 450 ml of basic broth. If the above ratio is exceeded due to the unique flavor, it is preferable to use the above ratio because there is a feeling of rejection in the taste of Koreans.

Tonghwuchu is an evergreen plant of dicotyledonous plant, peppercorn, and pepper. It contains 5 ~ 9% piperine, 6% chrysanthemum, and 1 ~ 2.5% essential oil. The pepper has a pungent taste and flavor, and has a function of enhancing the appetite and removing the bad smell of the broth. It is preferable to add 0.44 g of hydrogen peroxide from 400 to 450 ml of basic broth. If the above ratio is exceeded, the pungent taste is too strong and the taste of the broth may be deteriorated.

Then, step S40 is carried out. Salt, sugar, and seasoning are added to the broth prepared in step S30, and then heated to 100 to 120 ° C for 10 to 15 minutes. It is preferable to add 1.67 g of salt, 3.33 g of sugar and 1.33 g of seasoning per 400 to 450 ml of broth.

Next, a step of preparing a rice surface is performed (S50). Put the dried rice noodles in cold water and prepare them for about 1 hour.

Then, in step S20, the beef (sunshine) removed from the broth is sliced and prepared, and the broth is heated in step S40 and heated (S60).

In step S50, the rice noodle and the host prepared in step S70 are performed. Put it in water for about 5 seconds at about 70 to 80 degrees Celsius. Hosts contain high levels of vitamin B6 to detoxify, help in the release of toxins, and in particular, increase the in vitro release of cadmium, a heavy metal species.

In step S80, the rice noodle soup and the beef slices heated in step S60 are fed into the bowl filled with the host rice (step S80). You can add more rice crackers, fresh red pepper, and red pepper slices to the finished rice noodles.

The rice noodle produced by the above method is more effective on the diet than the conventional rice noodle, and has an exotic flavor including the octagonal coriander which is unfamiliar to Koreans and the soup flavor is excellent. There is an effect.

Comparative Example

The rice noodles were prepared according to the conventional rice noodle soup recipe. Soak sunny place in cold water, remove the blood for about 20 minutes, prepare octagonal, coriander, saenggang, daepa, tonghukubu, and garlic, boil in high heat and reduce to medium heat for over an hour. Soak rice noodles in cold water for over 30 minutes and prepare them. Add boiled sliced rice, boiled rice noodles, and boil for 10 seconds. It is finished by putting up the name of the host and others.

Evaluation example

Evaluation example: Sensory evaluation of rice noodles

The sensory evaluation of the rice noodle prepared according to the above-described example of the present invention and the rice noodle of the comparative example 1 was carried out. Specifically, a sensory test was conducted on 50 trained assessors, and the taste, smell, appearance, and overall preference were evaluated by a five-point method, and the scores were averaged for each item, as shown in Table 1 below. Here, the higher the score of each item, the higher the preference of the item.

Example Comparative Example flavor 4.8 3.4 smell 4.7 2.8 Exterior 4.8 4.0 preference 4.8 3.4

Referring to Table 1 above, the rice noodles prepared in the examples were superior to the rice noodles prepared in the comparative examples in terms of taste, smell, appearance, and overall preference.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (5)

a) preparation of beef to remove the blood of beef by adding beef to cold water;
b) adding water to the beef from which the blood is removed in step a), and heating the beef at a temperature of 100 ° C to 120 ° C;
c) separating the introduced raw material and the prepared basic broth when the total heating time has passed four hours in the step b);
d) adding Saururus chinensis, Octagonal corn, Coriander seeds, and Tortillus chinensis to the basic broth separated in step c), and then heating to produce broth; And
e) adding salt, sugar, and seasoning to the broth separated in step d)
Wherein in step (d), the saururus is fed with 30 g of dried saururus per 400 to 450 ml of basic broth, and the heating time of step (d) is 6 to 6 hours and 30 minutes. The method according to claim 1,
f) Preparation of rice noodles, called dried noodles, in water;
g) slicing the beef separated in the step c) and feeding it to the broth of step d) and heating the beef;
h) shaking the rice flour and the host of step f); And
i) adding the rice flour and the host of step h above to the bowl, and completing the rice flour noodle with the beef slices and the broth of step g). The method according to claim 1,
In step b), 1.3 to 1.5 L of water per 0.33 kg of beef is added. The method according to claim 1,
When 1 hour has elapsed after the water starts boiling in the step b), water is further added and heated. When water is further added and then boiling is started, at least one selected from garlic, ginger, And heating the rice noodle soup. delete

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