KR101914440B1 - The method of a mudfish of jjambbong - Google Patents

The method of a mudfish of jjambbong Download PDF

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KR101914440B1
KR101914440B1 KR1020160104317A KR20160104317A KR101914440B1 KR 101914440 B1 KR101914440 B1 KR 101914440B1 KR 1020160104317 A KR1020160104317 A KR 1020160104317A KR 20160104317 A KR20160104317 A KR 20160104317A KR 101914440 B1 KR101914440 B1 KR 101914440B1
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김명환
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20Fish extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/15Inorganic Compounds
    • A23V2250/156Mineral combination
    • A23V2250/1578Calcium
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/70Vitamins
    • A23V2250/702Vitamin A
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/70Vitamins
    • A23V2250/704Vitamin B
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients
    • A23V2250/70Vitamins
    • A23V2250/71Vitamin D

Abstract

본 발명은 추어짬뽕의 제조방법에 관한 발명으로,
닭발, 월계수잎, 무우, 다시마, 통마늘, 통생강, 양파 및 대파에 10 내지 15배의 물을 넣고 120 -140℃에서 2 - 3시간 가열하여 육수를 제조하는 단계;
밀가루, 전분가루, 미꾸라지를 들기름에 넣고 1시간 삶은 후 믹서기로 분쇄한 분쇄물, 발효칡즙, 면실유 및 소금를 혼합한 후 상기의 혼합물에 물을 붓고 반죽한 후 0 - 5℃의 온도에서 24시간 숙성시킨 후 제면기를 통해 뽑은 면을 100 내지 120℃로 데쳐 삶은 면을 제조하는 단계;
홍합, 오징어, 낙지, 청경채, 대파, 양파, 호박, 배추 및 목이버섯을 혼합한 후 800 -1000℃의 중화불로 5 - 6분간 데쳐 짬뽕 건더기를 준비하는 단계;
상기에서 제조한 육수 100중량부와 짬뽕 건더기 재료 50 - 80중량부 및 물 100중량부를 넣고 5 - 6분간 끊인 후 다시 추어면 100중량부와 다진 마늘 3 - 5중량부, 고추가루 3- 5중량부 및 소금 5 - 10중량부을 넣고 다시 1 내지 2분간 끓이는 단계로 이루어지는 것을 특징으로 하는 추어 짬뽕의 제조방법에 관한 발명이다.
The present invention relates to a method for producing churc,
Adding 10 to 15 times of water to chicken broth, laurel leaf, radish, kelp, whole gum, onion ginger, onion and green onion, and heating the broth to 120-140 ° C for 2-3 hours to produce broth;
Wheat flour, starch powder and loach powder were added to the perilla oil and boiled for 1 hour. Then, the mixture was pulverized with a blender, mixed with fermented juice, cottonseed oil and salt. Then, water was poured into the mixture and kneaded at 0 to 5 ° C for 24 hours And then heating the surface extracted through the face machine to 100 to 120 ° C to produce a boiled surface;
Mushroom, squid, octopus, chrysanthemum, green onion, onion, zucchini, cabbage and thistle mushrooms, and then boil for 5 - 6 minutes at 800 - 1000 ℃ for 5 - 6 minutes.
100 parts by weight of the above-prepared broth, 50 to 80 parts by weight of a chopped mackerel, and 100 parts by weight of water were added to the mixture, and the mixture was cut for 5 to 6 minutes. Then, 100 parts by weight of the mixture was added to 100 parts by weight of chopped garlic, 3-5 parts by weight of chopped garlic, And 5 to 10 parts by weight of salt are added to the mixture, followed by boiling for 1 to 2 minutes.

Description

추어짬뽕의 제조방법 {The method of a mudfish of jjambbong}[0002] The method of producing churon champon is described below.

본 발명은 종래 육류나 해물을 이용한 짬뽕 또는 해물짬뽕과는 달리 단백질 및 칼슘과 비타민A, B, D가 풍부하게 함유되어 있어 있는 미꾸라지를 이용함으로써 다이어트는 물론 원기를 회복시키고, 정력을 돋구어 주는 강정식품으로서의 추어짬뽕의 제조방법에 관한 발명이다.Unlike conventional chompon or seafood chanpon using meat or seafood, the present invention utilizes mud loach which is rich in protein and calcium and vitamins A, B, and D to restore dieting and refreshing energy, The present invention relates to a method for producing churon champon as a food.

짬뽕은 육류 또는 해물과 다양한 야채를 기름에 볶은 후 닭이나 돼지뼈로 만든 육수를 넣어 끓인 후 삶은 국수를 넣어 먹는 음식으로서, 자장면과 함께 우리나라에 거주하던 화교들에 의해 소개되어 서민들의 사랑을 받아온 대표적인 중화요리로 알려져 있다. 미꾸라지는 잉어목 미꾸라지과에 속하는 민물고기로 미끈미끈한 비늘을 가졌다하여 미꾸라지 또는 추어(鰍魚)라고도 부르며 논이나 호수, 개울 등에서 자생하는 우리나라 고유의 민물 어종으로 아가미 호흡만을 하는 대부분의 어류와 다르게 보조호흡으로써 '장호흡'을 하는 어류로 직접 수면에 입을 대고 호흡을 함으로써 탁한 곳에서도 생활력이 뛰어나 해독 능력이 탁월한 것으로 알려져 있고, 단백질, 칼슘 및 비타민 A, B, D가 풍부하여 피부미용에도 좋으며, 원기를 회복시키주고 정력을 돋구어주는 강장식품으로도 알려져 있으며, 지방이 적어 저칼로리식품으로 성인병 등의 예방과 다이어트 식품으로도 유명하다. 또한, 미꾸라지는 콘드로이친이라는 점액물질을 함유하고 있어 인체의 혈관과 장기를 깨끗하게 하며, 노화를 방지하는 등의 효과가 있는 것으로 알려져 있다.Chanpon is a food that boils meat, seafood and various vegetables in oil, boiled with chicken or pig bone broth, boiled noodles, and is introduced by the Chinese who lived in Korea with Jajang-myeon It is known as a representative Chinese food. Loach is a kind of freshwater fish native to Korea that is native to the rice paddies, lakes, and streams. It is also called "loach" or "鰍 魚" because it has slippery scales with freshwater fish belonging to carp mook loach. It is said that it is excellent in detoxifying ability because it is excellent in vitality even in a damp place, and it is good for skin beauty because it is rich in proteins, calcium and vitamins A, B and D. It is also known as a gangjang food that restores and strengthens the body. It is a low-calorie food because it is low in fat. Also, it is known that loach contains mucoid substance called chondroitin, which cleanses the blood vessels and organs of the human body and prevents aging.

미꾸라지를 이용한 요리로는 추어탕과 미꾸라지 튀김 및 두부와 살아있는 미꾸라지를 통째로 솥에 넣고, 뚜껑을 닫고 가열하면 미꾸라지가 뜨거워서 두부 속으로 기어들어가는 두부숙회 등이 있으며, 종래의 짬뽕 및 추어 관련 음식물 특허문헌으로는 국내등록특허 10-1211202호에 무우, 멸치, 오징어 및 홍삼 등을 이용한 짬뽕국물 조성물 및 그를 이용한 짬뽕국물 제조방법이 개시되어 있고, 국내등록특허 10-1070318에는 짬뽕에 사용되는 육수 자체를 해산물과 야채만을 이용하여 짬뽕의 얼큰한 맛을 그대로 유지하면서 단백하고 개운한 맛을 제공할 수 있는 해물짬뽕의 제조방법에 관한 기술이 개시되어 있다.There are two types of cooked dishes using mud loaf, which are chutang and fried loach, tofu and live loach, and tofu cucumber which is heated in mud loaf when the lid is closed and heated. Korean Patent No. 10-1211202 discloses a Champong soup composition using radish, anchovy, squid, red ginseng and the like, and a method for producing champagne soup using the same. Korean Patent No. 10-1070318 discloses a method for producing champagne, Discloses a technique relating to a method for producing seafood chanpon, which can provide a protein and fresh taste while maintaining the delicate taste of chanpon using only vegetables.

또한, 미꾸라지를 이용한 식품으로는 국내 공개특허공보 특 2003-79851호에 콩(대두)과 추어(마꾸라지)를 이용하여 만든 두부(일명: 두추두부)가 개시되어 있으며, 국내 공개특허공보 2016-20324호에는 미꾸라지 건조 분말을 별도의 봉지나 라면 스프 봉지에 담아 라면의 취식시 사용할 수 있도록 한 기술이 공지되어 있으며, 국내등록특허 10-959559호에는 카레분말 및 허브향이 첨가된 추어 분말과 마늘 분말, 생강 분말 및 제피 분말로 이루어진 그룹에서 선택된 적어도 하나의 향신료로 포함하는 추어카레가 개시되어 있다. 또한, 국내등록특허 10-1037261호에는 물과 추어 및 소주를 1:1.0~1.2:0.04~0.05의 중량비로 혼합하여 혼합물을 만드는 혼합물 제조단계(S11);, 초벌가열단계(S12);, 추어뼈 제거단계(S13);, 추어육수 제조단계, 추어반죽 제조단계(S20) 및 면발제조단계(S40);로 이루어진 추어칼국수면의 제조방법에 관한 기술이 개시되어 있다.In addition, as a food using loach, a tofu (aka: Tofu Tofu) made using bean (soybean) and cucumber (maturaji) is disclosed in Korean Patent Laid-Open Publication No. 2003-79851, 20324 discloses a technique for putting the lozenge dried powder in a separate bag or a soup bag for use in the preparation of a ramen noodle, and Korean Patent No. 10-959559 discloses a method for preparing a mixture of chrysanthemum powder and garlic powder At least one spice selected from the group consisting of ginger powder, ground ginger powder and ground powder. In addition, Korean Patent No. 10-1037261 discloses a process for producing a mixture (S11) of mixing water, chrysanthemum and soju at a weight ratio of 1: 1.0 to 1.2: 0.04 to 0.05 to prepare a mixture, a preliminary heating step (S12) A bone removing step (S13), a churning water producing step, a churling dough producing step (S20), and a noodle making step (S40).

그러나 육수 제조시 월계수잎을 이용함으로써 은은한 향으로 인해 미꾸라지의 비린맛을 제거하며, 제면시 칡즙의 첨가로 면발이 쫄깃쫄깃하면서도 달콤한 맛을 갖는 추어 짬뽕에 관한 기술은 지금까지 개시된 바 없다.However, in the production of broth, the use of laurel leaves removes the malodorous flavor of mud loach due to its fragrant flavor, and the technique of churfan chonpon having a sweet taste with the noodles of cornstarch due to the addition of juice at the time of noodle has not been disclosed until now.

국내등록특허 10-1211202호Korean Patent No. 10-1211202 국내등록특허 10-1070318호Korean Patent No. 10-1070318 국내등록특허 10-0959559호Korean Patent No. 10-0959559 국내등록특허 10-1037261호Korean Patent No. 10-1037261 국내등록특허 10-0943422호Korean Patent No. 10-0943422 국내 공개특허공보 특 2003-79851호Korean Patent Publication No. 2003-79851 국내 공개특허공보 2016-20324호Korean Patent Publication No. 2016-20324 국내 공개특허공보 2016-0052821호Korean Patent Publication No. 2016-0052821

이에 본 발명은 미꾸라지가 갖는 비린내를 원천적으로 제거하고 짬뽕이 갖는 얼큰한 맛을 그대로 유지하기 하고자 함에 그 목적이 있다. Accordingly, it is an object of the present invention to remove fish smell of fish loaf from its original source and to maintain the lukewarm taste of chanpon as it is.

또한, 본 발명의 제면에는 발효칡즙이 첨가됨으로써 면발이 쫄깃쫄깃하며 달콤한 맛을 지녀 남녀노소 모두가 즐길 수 있는 추어짬뽕을 제공하는데 그 목적이 있다.The object of the present invention is to provide a chow chanpon which can be enjoyed by both men and women having a sweet taste and having a noodles with a noodles by adding a fermented juice.

상기 목적을 달성하기 위해, In order to achieve the above object,

본 발명은 닭발과 월계수잎, 통생강, 통마늘, 무우, 다시마, 양파 및 대파를 사용하여 추어 짬뽕의 육수 제조함으로써 미꾸라지의 비린 맛을 제거하였으며. 짬뽕면 반죽시 밀가루와 들기름에 미꾸라지를 넣고 1시간 삶은 후 믹서기로 분쇄한 미꾸라지 분쇄물 및 칡즙을 넣고 혼합하여 반죽한 후 24시간 숙성시킴으로써 달콤하면서도 담백한 맛을 유지할 수 있으며, 또한, 청경채, 대파, 양파, 호박, 배추 및 모이버섯 등의 야채와 홍합, 오징어 및 낙지 등의 해산물 및 마늘, 고추가루 및 소금 등의 양념류를 사용함으로써 얼큰한 짬뽕의 맛과 추어탕의 맛이 서로 융합되어 전혀 새로운 맛을 갖음으로서 남녀노소 누구나가 즐길 수 있는 추어 짬뽕을 제조하였다.The present invention removes the malodorous taste of mud loach by making chow chowder, laurel leaf, tongue ginger, radish, radish, kelp, onion and green onion. The mud loaf is added to wheat flour and perilla oil for 1 hour, then the mud loaf ground and juice are crushed by a blender, mixed, kneaded and aged for 24 hours, so that sweet and light taste can be maintained. Also, Onion, zucchini, cabbage and mushroom, vegetables such as mussels, squid and octopus, seafood such as squid and garlic, red pepper powder and salt. , Which is made of cherries that can be enjoyed by both sexes.

본 발명에 따른 기술적 구성에 대해 제조단계를 통해 더욱 구체적으로 살펴보고자 한다. The technical construction according to the present invention will be described in more detail through the manufacturing steps.

먼저, 본원발명에서 사용한 용어는 당해 분야에서 일반적으로 사용하는 용어이며, 또한 본 발명과 직접적인 관련이 없는 기술 내용에 대하여는 이를 생략함으로써 본 발명의 요지를 보다 명확히 전달하고자 한다.First, the term used in the present invention is a term commonly used in the related art. Also, the technical content not directly related to the present invention is omitted to clarify the gist of the present invention.

본 발명에 따른 짬뽕육수 및 짬뽕반죽의 제조과정은 아래와 같다.The process for producing the Champong bran and Champon dough according to the present invention is as follows.

〈육수의 제조〉<Preparation of broth>

닭발 100중량부에 대하여 말린 월계수잎 20중량부, 무우 50- 100중량부, 다시마 20 - 30중량부, 통마늘 5 - 10중량부, 통생강 5 -10중량부, 양파 10 - 20중량부 및 대파 10 - 20중량부를 준비한다.20 to 30 parts by weight of radish, 20 to 30 parts by weight of sea tangle, 5 to 10 parts by weight of radish, 5 to 10 parts by weight of barnyard, 10 to 20 parts by weight of onion, 10 to 20 parts by weight are prepared.

상기 주 재료에 10 - 15배의 물을 넣고 120 -140℃에서 2 - 3시간 가열한다. 상기 물의 사용량이 주재료의 10배 미만인 경우에는 국물이 너무 진해 월계수잎의 강한 향에 의해 취식시 거부감을 줄 우려가 있고, 물의 양이 주재료의 15배를 초과하게 되는 경우, 국물이 묽고, 또한 월계수잎의 향신 작용이 미미하여 미꾸라지의 비린내를 제대로 잡아주지 못하는 문제점이 있다.10-15 times water is added to the main material and heated at 120-140 ° C for 2-3 hours. When the amount of water used is less than 10 times of the main ingredient, the soup is too intense and the strong smell of the laurel leaves may cause a feeling of rejection. If the amount of water exceeds 15 times the main ingredient, the soup is diluted, The fragrance action of the leaves is insignificant, which makes it impossible to properly grasp the smell of fish loach.

〈면의 제조〉<Preparation of Cotton>

밀가루 300 중량부, 전분가루 100 - 120 중량부, 들기름에 미꾸라지를 넣고 1시간 삶은 후 믹서기로 분쇄한 미꾸라지 분쇄물 10 - 20중량부, 발효칡즙 30 - 50중량부, 면실유 20 - 40중량부 및 소금 15 - 30 중량부에 물 100 - 150 중량부를 넣고 분당 150 회전수의 반죽기에서 10 ~ 15분간 반죽한다. 반죽기에서 반죽된 제면을 수작업으로 다시 반죽한 다음 플라스틱 통에 넣고 0 - 5℃의 온도에서 24시간 숙성한다. 숙성이 끝난 반죽을 다시 6-7회 제면시킨 후 수작업 또는 제면기를 통해 뽑은 면을 100 내지 120℃의 물에 10초 내지 20초간 데쳐 삶은 후 찬물에 씻어 물기를 제거한다.100 to 120 parts by weight of wheat flour, 100 to 120 parts by weight of starch powder, 10 to 20 parts by weight of ground lozenges pulverized by a mixer after putting loach in an oil bath for 1 hour, 30 to 50 parts by weight of fermented juice, 20 to 40 parts by weight of cottonseed oil, Add 15 to 30 parts by weight of salt to 100 to 150 parts by weight of water, and knead in a kneader at 150 revolutions per minute for 10 to 15 minutes. The kneaded dough is kneaded by hand and then put in a plastic bottle and aged at 0 - 5 ° C for 24 hours. After aging, dough is put back to the surface 6-7 times, and the surface extracted by manual or sifting machine is boiled in water at 100 to 120 ° C for 10 seconds to 20 seconds and then washed in cold water to remove water.

〈짬뽕 건데기 재료의 제조〉<Manufacture of Chanpong Wondering Materials>

해물류로 홍합 2 - 5알(10 - 15g), 오징어 1/2 마리(20 - 30g), 낙지 1/2 마리(20 - 30g), 청경채 5 잎, 대파 1뿌리, 양파 1/2개, 호박 10g, 배추 10g 및 목이버섯 10g을 혼합한 후 800 -1000℃의 중화불로 5 - 6분간 데쳐 짬뽕 건데기를 준비한다. The marine products include mussel 2 - 5 eggs (10 - 15g), squid 1/2 (20 - 30g), octopus 1/2 (20 - 30g) 10g, 10g of Chinese cabbage and 10g of mushroom, and boil it for 5 - 6 minutes with 800-1000 ℃ neutralizing fire.

상기의 육수 제조과정에서 사용하는 월계수((Laurus nobilis L.)은 상록교목으로 원산지는 남부유럽의 지중해연안이고 남부지방에서는 정원수로, 중부이북은 분화초로 재배하여 향신료로 이용한다. 생잎은 약간 쓴맛이 있으나, 건조시킨 잎은 달고 강하며 독특한 향기가 있어, 특히 서양에서는 육류나 생선류를 요리할 때 육류의 누린내나 생선의 비린내를 없애주며 특유의 향기로 인하여 식욕을 증진시키며 방부제 효과도 있어 곡물 저장시 월계수잎을 함께 보관하면 벌레가 생기는 것을 방지할 수 있는 것으로 알려졌다.(Laurus nobilis L.) is an evergreen tree, the origin of which is the Mediterranean coast of southern Europe, the southern part is the garden number, and the middle part of the north is the part of the sprout, which is used as a spice. However, the dried leaves are sweet and strong and have a unique aroma. Especially in the Western countries, when cooking meat or fish, they eliminate the smell of meat and the smell of fish. It enhances appetite because of its unique fragrance. It also has an antiseptic effect. It is known that storing the laurel leaves together can prevent the occurrence of insects.

또한, 본 발명은 제면 시 발효 칡즙을 첨가한다. 상기 발효 칡즙의 칡은 콩과의 덩굴식물로 반관목성 다년초로 겨울에도 죽지 않는 강한 생명력을 지니고 있으며, 뿌리나 잎, 꽃 등 모든 부분이 생약재료로 이용되고 있지만 이중에서도 칡뿌리는 다량의 전분과 섬유질, 칼슘 등이 함유되어 있어 골밀도를 유지시켜주며, 또한 칡에 함유되어 있는 이소 플라본은 나이가 들면 감소하는 에스트로겐의 작용을 보충하여줌으로써 갱년기 증상의 예방 및 개선효과가 있다.In addition, the present invention adds a fermented juice during the noodles. The above fermented juice is a vine plant of soybean, which has a strong vitality that does not die in winter due to its anti-tuberous perennial plant, and all parts such as roots, leaves and flowers are used as herb medicine materials. Fiber, calcium and so on, it keeps bone density. Isoflavone, which is contained in., Has the effect of preventing and improving menopausal symptom by supplementing the action of estrogen which decreases when it is older.

짬뽕 건데기의 재료인 청경채는 중국 배추의 일종으로 중국 요리에 약방의 감초처럼 빠지지 않고 사용되는 채소로 칼슘이나 나트륨 등 각종 미네랄과 비타민 C나 카로틴이 풍부하여 피부미용에 효과적이고 치아와 골격의 발육 효능이 있으며, 눈의 피로회복, 다이어트 등에도 뛰어난 효능을 갖는 채소로 알려져 있으며,Cheonggyeongchae is a kind of Chinese cabbage. It is used as a licorice in Chinese food. It is rich in various minerals such as calcium and sodium, vitamin C and carotene. It is effective for skin beauty, , And is known as a vegetable with excellent efficacy for restoring eye fatigue and diet,

목이 버섯은 모양이 사람의 귀와 닯았다 하여 붙여진 이름으로 식이섬유와 비타민 D를 다량 함유하고 있으며, 특히 비타민 D의 경우, 비타민 D의 함량이 높은 것으로 알려진 연어의 60배, 참치의 156배, 새우의 259배나 함유하는 것으로 알려져 있고, 중국에서는 흰색 목이버섯을 불로장생하게 하는 귀한 버섯으로 여기고 있다.In the case of vitamin D, it is known that the content of vitamin D is 60 times higher than that of salmon, 156 times higher than that of tuna, and that of shrimp And it is said that it contains 259 times as many as Chinese mushrooms in China.

〈실시예 1〉 &Lt; Example 1 &gt;

상기에서 제조한 육수 100중량부와 짬뽕 건데기 재료 50 -80중량부 및 물 100중량부를 넣고 5 - 6분간 끊인 후 다시 추어면 100중량부와 다진 마늘 3 - 5중량부, 고추가루 3- 5중량부 및 소금 50 10중량부을 넣고 다시 1 내지 2분간 끓여서 추어 짬뽕을 제조하였다.100 parts by weight of the above-prepared broth, 50-80 parts by weight of Champopone wadding material, and 100 parts by weight of water were added to the flask, and the flask was cut for 5 to 6 minutes. Then, 100 parts by weight of chopped cotton, 3-5 parts by weight of chopped garlic, And 50 parts by weight of salt (50 parts by weight) were added, and the mixture was boiled again for 1 to 2 minutes to prepare chanpon.

<비교예 1>&Lt; Comparative Example 1 &

육수 제조시 월계수잎을 첨가하지 않고 육수를 제조한 것을 제외하고는 실시예 1과 동일한 방법으로 추어짬뽕을 제조하였다.Chup Champon was prepared in the same manner as in Example 1, except that broth was prepared without adding laurel leaves.

<비교예 2>&Lt; Comparative Example 2 &

육수 제조시 월계수잎을 첨가하지 않고 육수를 제조하였고, 또한 면 제조시 칡즙을 사용하지 않고 면을 제조한 것을 제외하고 있는 실시예 1과 동일한 방법으로 추어짬뽕을 제조하였다.In addition, roasted chonpon was prepared in the same manner as in Example 1, except that roasted leaves were not added to the broth while broth was produced.

〈관능시험〉<Sensory Test>

상기에서 제조된 각각의 추어 짬뽕에 대한 관능평가를 실시하기 위하여 10대에서 60대의 성인 남녀 20명을 대상으로 맛, 향, 식감 및 기호도를 5점 측도법으로 측정하여 평균값을 측정하고 그 결과를 아래 [표 1]에 나타내었다.In order to evaluate the sensory evaluation of each of the above - prepared chow chompon, 20 tastefulness, fragrance, texture, and preference were measured by 5 - point scale method and the mean value was measured. The results are shown in Table 1 below.

구분division flavor incense 식감Texture 기호도Likelihood 실시예 1Example 1 4.84.8 4.94.9 4.24.2 4.44.4 비교예 1Comparative Example 1 4.14.1 3.53.5 3.53.5 3.23.2 비교예2Comparative Example 2 3.73.7 3.53.5 3.13.1 3.03.0

(5: 매우 좋음, 4: 좋음, 3: 보통, 2: 나쁨, 1: 매우 나쁨)(5: very good, 4: good, 3: moderate, 2: poor, 1: very poor)

상기 [표 1에] 나타난 바와 같이 맛, 향, 식감, 기호도가 본 발명의 실시예 1의 방법으로 제조된 추어짬뽕의 경우 가장 우수한 것으로 나타났으며, 특히 향의 경우, 본 발명의 실시예 1에서는 월계수잎을 육수 제조시 첨가함으로써 미꾸라지의 비릿내를 원천적으로 제거하였고 또한 월계수잎이 갖는 고유의 향을 가짐으로써 비교예 1 및 2에 비하여 높은 점수를 받은 것으로 확인되었다.As shown in the above [Table 1], the taste, flavor, texture, and preference were most excellent in the case of Chuseongpanon prepared by the method of Example 1 of the present invention. In particular, in case of incense, , It was confirmed that the roots of the laurel leaf were removed from the roots by adding the roots of the laurel leaf during the production of the broth, and that the laurel leaves had a higher flavor than those of Comparative Examples 1 and 2.

Claims (4)

닭발 100중량부에 대하여 말린 월계수잎 20중량부, 무우 50- 100중량부, 다시마 20 - 30중량부, 통마늘 5 - 10중량부, 통생강 5 -10중량부, 양파 10 - 20중량부 및 대파 10 - 20중량부로 조성된 육수재료의 10 내지 15배의 물을 넣고 120 -140℃에서 2 - 3시간 가열하여 육수를 제조하는 단계;
밀가루, 전분가루, 들기름에 미꾸라지를 넣고 1시간 삶은 후 믹서기로 분쇄한 미꾸라지 분쇄물, 발효칡즙, 면실유 및 소금을 혼합한 후 상기의 혼합물에 물을 붓고 반죽한 후 0 - 5℃의 온도에서 24시간 숙성시킨 후 제면기를 통해 뽑은 면을 100 내지 120℃로 데쳐 삶은 면을 제조하는 단계;
홍합, 오징어, 낙지, 청경채, 대파, 양파, 호박, 배추 및 목이버섯을 혼합한 후 800 -1000℃의 중화불로 5 - 6분간 데쳐 짬뽕 건데기를 준비하는 단계;
상기에서 제조한 육수 100중량부와 짬뽕 건데기 재료 50 - 80중량부 및 물 100중량부를 넣고 5 - 6분간 끊인 후 다시 추어면 100중량부와 다진 마늘 3 - 5중량부, 고추가루 3- 5중량부 및 소금 5 - 10중량부을 넣고 다시 1 내지 2분간 끓이는 단계로 이루어진 것을 특징으로 하는 추어 짬뽕의 제조방법.
20 to 30 parts by weight of radish, 20 to 30 parts by weight of sea tangle, 5 to 10 parts by weight of radish, 5 to 10 parts by weight of barnyard, 10 to 20 parts by weight of onion, 10 to 20 parts by weight of water is added to 10 to 15 times of water, and the mixture is heated at 120 to 140 DEG C for 2 to 3 hours to produce broth;
The mixture was mixed with wheat flour, starch powder and perilla oil and boiled for 1 hour. Then, the lozenge pulverized by the blender, the fermented juice, the cottonseed oil and the salt were mixed. Water was poured into the mixture and kneaded at a temperature of 0 to 5 ° C Preparing a boiled surface by agitating the surface pulled through the face machine to 100 to 120 캜 after time aging;
Mussel, squid, octopus, chrysanthemum, green onion, onion, pumpkin, Chinese cabbage and thirsty mushroom, and preparing for the shampoo worm for 5 - 6 minutes at 800-1000 ℃.
100 parts by weight of the above-prepared broth, 50 to 80 parts by weight of Champopone wadding material and 100 parts by weight of water were added to the mixture, followed by shaking for 5 to 6 minutes. Then, 100 parts by weight of chopped cotton, 3-5 parts by weight of chopped garlic, 3-5 weight And 5 to 10 parts by weight of salt, and further boiling the mixture for 1 to 2 minutes.
삭제delete 제1항에 있어서,
상기의 면 제조단계에서 밀가루 300 중량부에 대하여 전분가루 100 - 120 중량부, 들기름에 미꾸라지를 넣고 1시간 삶은 후 믹서기로 분쇄한 미꾸라지 분쇄물 10 - 20중량부, 발효칡즙 30 - 50중량부, 면실유 20 - 40중량 및 소금 15 - 30 중량부로 조성되는 것을 특징으로 하는 추어 짬뽕의 제조방법.
The method according to claim 1,
10 to 20 parts by weight of ground lozenge, 30 to 50 parts by weight of fermented syrup, 30 to 50 parts by weight of fermented syrup obtained by boiling the loach in 100-120 parts by weight of perilla oil and boiling for 1 hour in 300 parts by weight of wheat flour, 20 to 40 weight of cottonseed oil and 15 to 30 weight parts of salt.
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KR101440903B1 (en) * 2013-04-30 2014-09-17 최옥순 Method of manufacturing Kichan jjamppong with white soup and jjamppong thereof

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KR101440903B1 (en) * 2013-04-30 2014-09-17 최옥순 Method of manufacturing Kichan jjamppong with white soup and jjamppong thereof

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Publication number Priority date Publication date Assignee Title
KR20210065626A (en) 2019-11-27 2021-06-04 정연훈 A manufacturing method of Ice Jjamppong
KR102316771B1 (en) 2021-04-28 2021-10-27 고것참 식품(주) Method for producing eel jjamppong

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