KR101922623B1 - How to make soup of Vietnam rice noodle soup - Google Patents

How to make soup of Vietnam rice noodle soup Download PDF

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KR101922623B1
KR101922623B1 KR1020180029855A KR20180029855A KR101922623B1 KR 101922623 B1 KR101922623 B1 KR 101922623B1 KR 1020180029855 A KR1020180029855 A KR 1020180029855A KR 20180029855 A KR20180029855 A KR 20180029855A KR 101922623 B1 KR101922623 B1 KR 101922623B1
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water
weight
parts
boiled
boiling
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KR1020180029855A
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Korean (ko)
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김미리
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주식회사 글로벌푸드홀딩스
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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 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • 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 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L7/00—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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/15—Flavour affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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  • 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)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to a method of preparing a meat broth of Vietnam rice noodle. The method of the present invention comprises the steps of: injecting 100 parts by weight of water and 5 to 20 parts by weight of chicken meat into a pot which can contain 130 parts by weight of water with respect to 100 parts by weight of water, and boiling the injected chicken meat in water; injecting 5 to 20 parts by weight of beef into the heated mixture of the chicken meat and water and boiling the same while removing oil floated thereon; injecting 0.5 to 2 parts by weight of stripped garlic and 0.5 to 2 parts by weight of ginger into the mixture of the chicken meat, beef and water, from which the oil is removed, and boiling the same while removing bubbles; reducing heating to a medium heat in a state that the mixture of the stripped garlic, ginger, beef and chicken meat is boiled in water, and taking out meat, stripped garlic and ginger; filling up the pot with water until water contained in the pot has the same weight as the initially injected water in order to supplement water that has been boiled down, and then heating the same at high heat; removing bubbles right before water is boiled; injecting 2 to 5 parts by weight of onion and 0.1 to 0.5 part by weight of spring onion, and then injecting spices when the water is boiled; removing solids except for boiled water after boiling ingredients in water again at a medium heat for 1 to 2 hours; injecting water into the pot such that 120 parts by weight of water is again contained in the pot, and boiling the ingredients in water at a high heat while removing bubbles right before the ingredients are boiled in water; injecting 0.5 to 2 parts by weight of a seasoning into a mixture of the ingredients and water when water is boiled, and stopping a heating process; and aging a resulting material for 2 to 3 hours after stopping the heating process. According to the present invention, the method can provide unique flavor and taste and has competitiveness in the market.

Description

베트남 쌀국수의 육수제조방법{.}Production method of broth of rice noodle in Vietnam.

본 발명은 베트남 쌀국수의 육수제조방법에 관한 것이다.The present invention relates to a method for producing broth of rice rice noodles.

일반적으로 '쌀국수'는 주로 동남아시아 지역에서 유래한 쌀국수 음식류를 일컫는 대명사로 쓰이고 있다.Generally, 'rice noodle soup' is used as a pronoun referring to rice noodle soup originated mainly in Southeast Asia.

이 '쌀국수'는 베트남식 쌀국수가 특히 유명하며, 그 뒤를 태국이나 중국 남부식 쌀국수가 잇는다. The rice noodle soup is especially famous for its Vietnamese rice noodle soup, followed by Thailand and southern rice noodle soup from China.

쌀국수는 깔끔한 국수 맛에 새콤달콤 시큼하거나 개운한 국물에 각종 향신료, 쇠고기, 닭고기, 숙주나물 등을 넣어 매콤하지는 않지만 그렇다고 느끼하지도 않은 식감을 제공한다.The rice noodle soup is made from fresh and sweet sour or fresh soup with various noodles, various spices, beef, chicken, and host herbs to provide a texture that is not spicy but does not feel like it.

이러한 쌀국수의 섭취를 위해서는 무엇보다도 쌀국수의 맛을 제대로 느낄 수 있는 육수의 개발이 필요하다.In order to consume these rice noodles, it is necessary to develop broth which can taste rice noodles properly.

이를 위한 공지의 예로서, 대한민국 공개특허 제2006-0078559호는 쌀국수의 육수로서 닭곰탕 국물에 관한 것으로, 육수 국물 생성, 보온기에 닭뼈를 넣고 오랜 시간 달여서, 육수 국물을 만들어 일정 온도 이상으로 보온 되게 하고 쌀국수를 그릇에 담고 육수 국물을 붓고, 그 위에 잘게 썰어 보관하는 닭고기 보관기에서 닭고기를 약간 집어 올려놓고 대파를 일정 크기로 잘게 써는 대파 써는 기계에서 대파를 약간 꺼내어 얹은 것을 특징으로 하고 있다.As a known example of this, Korean Patent Laid-Open No. 2006-0078559 relates to chicken broth soup as a broth of rice noodle soup, in which soup broth is produced, chicken bone is put in a warmer, dwelling for a long time, The rice noodle soup is poured into a bowl, broth is poured on it, and the chicken is kept in a chopped on top of it. The chickens are picked up on the shelf and the chicken is picked up.

상기 공개특허는 쌀국수의 소비와 아울러 쌀국수의 기호도를 개선 시킬 수 있는 육수를 개발하였으나, 베트남 쌀국수의 육수 특유의 미감과는 거리가 먼 단순한 쌀국수에 관한 것이어서, 해외 여행시 맛본 쌀국수의 풍미에는 한참 못미치는 문제점이 발생하였다.The open patent developed the broth which can improve the preference of the rice noodle along with the consumption of the rice noodle, but it is about the simple rice noodle which is far from the aesthetic of the native rice of the Vietnamese rice noodle. Problems occurred.

대한민국 공개특허 제2006-0078559호Korean Patent Publication No. 2006-0078559

따라서, 본 발명은 쌀국수의 풍미를 풍부하게 하고, 적절한 가공방법을 모색하고 고부가가치를 갖는 식품으로서의 개발을 위한 것이다.Accordingly, the present invention is intended to enrich the flavor of rice noodle soup, to search for suitable processing methods, and to develop it as a food having high added value.

본 발명의 또 다른 목적은 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.Further objects and advantages of the present invention will be apparent from the following detailed description, and the detailed description and the preferred embodiments of the present invention are not to be construed as limiting the scope of the present invention.

전술한 목적들을 달성하기 위한 본 발명은, According to an aspect of the present invention,

물을 100 중량부로 할 때, When the amount of water is 100 parts by weight,

상기 물 100 중량부에 대하여 130 중량부의 물을 수용할 수 있는 솥에 계육 5~20 중량부를 투입한 후 끓이는 단계;Adding 5 to 20 parts by weight of chicken meat to a pot capable of containing 130 parts by weight of water with respect to 100 parts by weight of the water and boiling;

상기 가열된 상태에서 소고기 5~20 중량부를 투입하여 끓이면서 부유된 기름을 제거하는 단계;Adding 5 to 20 parts by weight of beef in the heated state to boil and remove floating oil;

상기 기름이 제거된 상태에서 깐마늘 0.5~2 중량부, 생강 0.5~2 중량부를 투입한 후 끊이면서 거품을 제거하는 단계;0.5 to 2 parts by weight of garlic and 0.5 to 2 parts by weight of ginger in a state where the oil is removed;

끊는 상태에서 가열을 중불로 줄이고, 육류 및 깐마늘, 생강을 취출하는 단계;Reducing the heating to medium heating in the cutting state, extracting the meat and the garlic and ginger;

졸여진 물을 보충하기 위하여 처음 투입된 물과 동일한 중량이 될 때까지 채우고, 상불로 가열하는 단계;Filling the burnt water until it becomes equal to the weight of the water initially charged, and heating the burnt water to normal;

물이 끓기 직전에 거품을 제거하는 단계;Removing the bubbles immediately before the water is boiled;

물이 끓으면 양파 2~5 중량부를 넣고 대파 0.1~0.5 중량부를 투입하고, 향신료들을 넣는 단계;When water is boiled, add 2 to 5 parts by weight of onion and 0.1 to 0.5 part by weight of green onion, and add spices;

다시 1시간 내지 2시간 동안 중불에서 끓인 후 끊인 물을 제외한 고형물을 버리는 단계;Further boiling in a medium boiling for 1 to 2 hours, and then discarding the solids other than the boiling water;

또 다시 물이 120 중량부가 되도록 투입하고, 상불로 끓이면서 끓기 직전에 거품을 제거하는 단계;Adding 120 parts by weight of water, and removing bubbles immediately before boiling while boiling;

물이 끓으면 0.5~2 중량부의 조미료를 투입하고, 가열을 멈추는 단계;When water is boiled, 0.5 to 2 parts by weight of a seasoning is added, and heating is stopped;

가열을 중단한 후 2~3시간 동안 숙성시키는 단계;를 포함하여 이루어지는 것을 특징으로 한다.And aging for 2 to 3 hours after the heating is stopped.

또한, 본 발명에 적용된 양파는 구워져 제공되는 것을 특징으로 한다.Further, the onion applied to the present invention is characterized by being baked.

또한, 본 발명에 적용된 향신료는 회향씨, 고수씨, 팔각, 차오코, 정형, 계피가 혼합되어 이루어지는 것을 특징으로 한다.In addition, the spice used in the present invention is characterized by a mixture of fennel seeds, coriander seeds, octagonal, chaetocoros, regular shaped, and cinnamon.

본 발명에 따른 베트남 쌀국수의 육수제조방법은 특유의 향미와 맛을 제공할 수 있으며, 이는 시장에서 경쟁력을 갖는 효과가 발생한다.According to the present invention, the method of producing soup of rice noodle soup according to the present invention can provide a distinctive flavor and taste, and this produces a competitive advantage in the market.

이하, 본 발명에 따른 하나의 바람직한 실시예를 구체적으로 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail.

우선 본 발명의 일 실시예에 따라 적용되는 육수는 베트남식 쌀국수에 적용되나 이에 한정되지 않고, 태국식 쌀국수 등에도 적용될 수 있다.First, the seawater applied in accordance with one embodiment of the present invention is applied to Vietnamese rice noodle soup, but not limited thereto, and can also be applied to Thai rice noodle soup soup or the like.

먼저, 본 발명에 적용되는 육수는 습식 조리 방법을 사용하여 만들어지며, 이때 고기나 뼈 등에 함유되어 있는 알부민, 단백질 등과 같은 영양분들이 물을 첨가하고, 가열함으로써 가수분해에 의하여 액체로 녹아나게끔 하여 원래의 맛을 농후하게 살려주는 역할을 수행하게 된다.First, the broth to be applied to the present invention is prepared by using a wet cooking method. In this case, nutrients such as albumin and protein contained in meat or bone are added with water and dissolved by hydrolysis by heating It plays a role of saving the original taste richly.

육수는 주재료, 채소류, 향신료, 물 등으로 특히 주재료인 육류 및 뼈 성분을 유기산과 함깨 끊이게 되면 무기성분뿐만 단백질, 아미노산의 용출량이 증가하게 되는데, 유기산의 작용을 수행하도록 본 발명에서는 마늘과 생강을 넣어 성분의 용출을 용이하게 한다.In case of broth, vegetables, spices, water, etc., breaking the meat and bone components with the organic acid causes the elution amount of protein and amino acid as an inorganic ingredient to increase. In order to perform the action of organic acid, To facilitate elution of the components.

본 발명에 적용되는 육류인 소고기는 양지가 적용되며, 양지는 몸통의 앞가슴부터 복부 아래쪽 부위의 살코기를 일컫는 것으로, 채끝 아랫부분에 있는 복부의 근육들로 구성이 되어있어서 배받이살, 복부 양지라고 부르기도 한다.The meat beef is applied to the meat of the present invention, and the sunny area refers to the flesh of the lower part of the abdomen from the front breast of the body. It is composed of the muscles of the abdomen at the lower part of the fleshy part, It is also called.

양지를 구성하는 근육들은 운동량이 대단히 많은 근육들로 이루어져 있고, 지방이 거의 없고 질긴 것이 특징이나, 육단백질의 향미가 강한 부위이기도 하며 양지의 근섬유다발은 굵고 결이 일정하게 펼쳐져 있으며 잘 찢어지기 때문에 다양한 요리에 이용할 수 있다.Muscles constituting the sunshine are made up of muscles with very high momentum, characterized by hardness with little fat, but also with a strong flavor of flesh protein. The bundles of muscular fibers of sunshine are thick and uniformly spread and torn well It is available for various dishes.

다른 하나의 육류는 닭고기인 계육이 적용되며, 계육은 살코기 내지 뼈를 함유한 계육이 적용될 수 있다.The other meat is chicken meat, and chicken meat can be meat or meat containing bone.

닭 육수는 소화가 잘 안되거나 입맛이 없을 때 맛을 내면 효과적이라는 사실이 알려져 있으며, 닭 육수는 다른 육수와 비교해 저렴하면서도 닭 육수 특유의 맛을 느낄 수 있는 요리 재료다.Chicken broth is known to be effective when it is tasted when it is difficult to digest or when there is no appetite. Chicken broth is a cooking material that is cheaper than other broth but feels the unique taste of chicken broth.

본 발명에 적용된 향신료는 회향씨, 고수씨, 계피(시나몬), 팔각, 정향, 차오코 등이 적용된다.The spices applied to the present invention include fennel seeds, coriander seeds, cinnamon, octagonal cloves, cloves, and chaos.

회향씨(Fennel Seed)는 산형화목 미나리과에 속하는 식물인 회향의 열매를 이용하여 만든 것이고, 고수씨(coriander seed)는 미나리과에 속하는 고수나물의 종자이며, 계피는 녹나무속(Cinnamomum)에 속하는 몇 종의 육계나무에서 새로 자란 가지의 연한 속껍질(bark)을 벗겨 말린 것, 혹은 그것을 갈아 가루형태로 만든 것이다.Fennel Seed is made by using the fruit of fennel, a plant belonging to the Acanthoptera, Coriander seed, which is a seed of the coriander, and cinnamon is a seed of several species belonging to Cinnamomum From the broiler tree of freshly bred branches of dried bark, dried or powdered.

또한, 팔각은 중국 원산의 붓순나무과에 속하는 상록 식물로서, 꽃은 적갈색이며, 열매는 향신료로 사용하며, 중국 남부 광시 장족 자치구와 베트남 북부의 국경 지역에서 자생하며, 중국 남부나 남부 인도, 인도차이나에서 넓게 재배되고 있다.The octagonal tree is an evergreen plant belonging to the Chrysopidae family of the Chinese origin. Its flowers are reddish brown. The fruit is used as a spice. It grows in the Guangxi Autonomous Region of southern China and the border region of northern Vietnam. It is grown in southern China, southern India, Indochina Is widely cultivated in.

정향은 몰루카 제도가 원산지인 나무이며, 향신료로 쓰이는 부분은 꽃봉오리이다. 생긴 것부터 냄새까지 못 비슷하기 때문에 정향(丁香)이라는 이름으로 불리운다.Cloves are native to the Moluccas, and spices are the buds. It is called "cling" because it is not similar to smell.

본 발명에 적용된 채소류 중 양파는 구어진 상태로 제공되며, 양파는 식품의 주요 원료이지만 세포벽의 펙틴질 구조로 인해 열처리 시 조직감 손상이 심해 고온에서 열처리하는 가공식품에서는 사용에 제한이 많은 편이다.The onion of the vegetables applied to the present invention is provided in a grilled state. Onion is the main raw material of food, but due to the pectin structure of the cell wall, the texture damage is severe during heat treatment.

본 발명은 양파 내의 칼슘을 삼투압을 통해 외부로 배출하되, 가장 효율적으로 배출할 수 있도록 양파를 가공한 후 제공한다.In the present invention, the calcium in the onion is discharged through the osmotic pressure to the outside, and the onion is processed so as to be discharged most efficiently.

이를 위한 본 발명은, 이러한 양파를 일정 온도로 유지시킨 반 밀폐성항온수조에서 5-60분간 가열한다.For this purpose, the onion is heated in a semi-hermetic constant temperature bath maintained at a constant temperature for 5-60 minutes.

바람직하게, 본 발명은 20~60℃의 온도에서의 가열시간에 따른 양파 내부 칼슘량의 결과를 보면 온도 증가에 따라 칼슘량이 점차적으로 많아지며, 60℃에서 최대가 되어 20℃보다 5.5배의 증가치를 나타낸다.Preferably, in the present invention, the amount of calcium in the onion according to the heating time at a temperature of 20 to 60 ° C is gradually increased according to the temperature increase, and the maximum value at 60 ° C is 5.5 times .

본 발명은 위와 같이 구비된 재료들을 이용하여 육수를 제공한다.The present invention provides broth using the above-mentioned materials.

먼저, 본 발명은 물을 100 중량부로 할 때, First, when water is used in an amount of 100 parts by weight,

상기 물 100 중량부에 대하여 130 중량부의 물을 수용할 수 있는 솥에 계육 5~20 중량부를 투입한 후 끓이는 단계; 상기 가열된 상태에서 소고기 5~20 중량부를 투입하여 끓이면서 부유된 기름을 제거하는 단계; 상기 기름이 제거된 상태에서 깐마늘 0.5~2 중량부, 생강 0.5~2 중량부를 투입한 후 끊이면서 거품을 제거하는 단계; 끊는 상태에서 가열을 중불로 줄이고, 육류 및 깐마늘, 생강을 취출하는 단계; 졸여진 물을 보충하기 위하여 처음 투입된 물과 동일한 중량이 될 때까지 채우고, 상불로 가열하는 단계; 물이 끓기 직전에 거품을 제거하는 단계; 물이 끓으면 양파 2~5 중량부를 넣고 대파 0.1~0.5 중량부를 투입하고, 향신료들을 넣는 단계; 다시 1시간 내지 2시간 동안 중불에서 끓인 후 끊인 물을 제외한 고형물을 버리는 단계; 또 다시 물이 120 중량부가 되도록 투입하고, 상불로 끓이면서 끓기 직전에 거품을 제거하는 단계; 물이 끓으면 0.5~2 중량부의 조미료를 투입하고, 가열을 멈추는 단계; 가열을 중단한 후 2~3시간 동안 숙성시키는 단계;를 포함하여 이루어진다.Adding 5 to 20 parts by weight of chicken meat to a pot capable of containing 130 parts by weight of water with respect to 100 parts by weight of the water and boiling; Adding 5 to 20 parts by weight of beef in the heated state to boil and remove floating oil; 0.5 to 2 parts by weight of garlic and 0.5 to 2 parts by weight of ginger in a state where the oil is removed; Reducing the heating to medium heating in the cutting state, extracting the meat and the garlic and ginger; Filling the burnt water until it becomes equal to the weight of the water initially charged, and heating the burnt water to normal; Removing the bubbles immediately before the water is boiled; When water is boiled, add 2 to 5 parts by weight of onion and 0.1 to 0.5 part by weight of green onion, and add spices; Further boiling in a medium boiling for 1 to 2 hours, and then discarding the solids other than the boiling water; Adding 120 parts by weight of water, and removing bubbles immediately before boiling while boiling; When water is boiled, 0.5 to 2 parts by weight of a seasoning is added, and heating is stopped; And aging for 2 to 3 hours after the heating is stopped.

본 발명에 적용된 소고기와 계육은 전술한 재료의 설명과 같으며, 본 발명은 이들을 시간차를 두고 육수로 가공한다. 특히, 계육을 투입한 후 30분~2시간 동안 가열한다.The beef and chicken meat applied to the present invention are the same as those of the above-mentioned materials, and the present invention processes them into broth at a time difference. In particular, the meat is heated for 30 minutes to 2 hours after the addition.

상기 가열시간은 유리 아미노산의 용출량을 최대로 하기 위함이며, 후술하지만 유기산을 포함하는 생강, 마늘 등을 투입되는 경우 무기성분, 단백질, 아미노산등의 용출량이 증가된다.The heating time is to maximize the elution amount of the free amino acid. When ginger, garlic or the like containing organic acid is added, the elution amount of the inorganic component, protein, amino acid and the like is increased.

또한, 소고기인 양지 역시 계육과 마찬가지로 유리 아미노산의 효율적인 용출을 위해 중불인 85℃ 정도의 온도로 30분~2시간 동안 가열을 하게 되며, 이 온도에서 풍미가 가장 좋다.In addition, beef such as beef, like chicken meat, is heated at a temperature of about 85 ℃ for 30 minutes to 2 hours for efficient dissolution of free amino acids, and the flavor is best at this temperature.

위와 같이 초벌 육수를 수득하고, 여기에 깐마늘과 생강을 투입한다. The above-mentioned ground soup is obtained, and garlic and ginger are added thereto.

깐마늘과 생강에는 유기산이 포함되어 있으며, 이 유기산은 상기 계육 및 소고기에서 유기산이 육류에서 무기성분, 단백질, 아미노산의 용출을 증대시키게 된다.Garlic and ginger contain organic acids, which are organic acids in meat and beef that increase the release of inorganic components, proteins and amino acids from meat.

계속하여, 양파 등 부재료와 향신료를 투입하게 된다. 양파는 전술한 바와 같이 칼슘을 용출시켜 육수의 영양성분을 증대시키게 되며, 단맛을 제공하고, 부재료와 함께 고기의 잡내를 제거한다.Subsequently, onion and other ingredients and spices are added. As described above, the onion elutes calcium to increase the nutritional content of the broth, provides a sweet taste, and removes the catch of meat together with the ingredient.

향신료는 쌀국수의 특유의 풍미를 증대시키기 위한 것으로, 본 발명은 전술한 재료들을 엄선하여 제공한다.The spice is intended to enhance the unique flavor of rice noodle, and the present invention provides the aforementioned materials carefully.

본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.

Claims (3)

물을 100 중량부로 할 때,
상기 물 100 중량부에 대하여 130 중량부의 물을 수용할 수 있는 솥에 계육 5~20 중량부를 투입한 후 30분~2시간 동안 끓이는 단계;
상기 끓인 상태에서 소고기인 양지 5~20 중량부를 투입하여 30분~2시간 동안 끓이면서 부유된 기름을 제거하는 단계;
상기 기름이 제거된 상태에서 깐마늘 0.5~2 중량부, 생강 0.5~2 중량부를 투입한 후 끓이면서 거품을 제거하는 단계;
끓는 상태에서 가열을 중불로 줄이고, 육류 및 깐마늘, 생강을 취출하는 단계;
졸여진 물을 보충하기 위하여 처음 투입된 물과 동일한 중량이 될 때까지 채우고, 상불로 가열하는 단계;
물이 끓기 직전에 거품을 제거하는 단계;
물이 끓으면 50℃~60℃ 온도로 유지시킨 반밀폐성 항온수조에서 5-60분간 가열한 양파 2~5 중량부를 넣고 대파 0.1~0.5 중량부를 투입하고, 회향씨, 고수씨, 팔각, 차오코, 정향, 계피가 혼합된 향신료들을 넣는 단계;
다시 1시간 내지 2시간 동안 중불에서 끓인 후 끓인 물을 제외한 고형물을 버리는 단계;
또 다시 물이 120 중량부가 되도록 투입하고, 상불로 끓이면서 끓기 직전에 거품을 제거하는 단계;
물이 끓으면 0.5~2 중량부의 조미료를 투입하고, 가열을 멈추는 단계;
가열을 중단한 후 2~3시간 동안 숙성시키는 단계;를 포함하여 이루어지는 것을 특징으로 하는 베트남 쌀국수의 육수제조방법.When the amount of water is 100 parts by weight,
Adding 5 to 20 parts by weight of chicken meat to a pot capable of containing 130 parts by weight of water per 100 parts by weight of water, and boiling for 30 minutes to 2 hours;
5 to 20 parts by weight of beef, which is boiled in the boiled state, is boiled for 30 minutes to 2 hours to remove the floating oil;
0.5 to 2 parts by weight of garlic and 0.5 to 2 parts by weight of ginger are added while the oil is removed, and then bubbles are removed by boiling.
Reducing the heating to a medium load in the boiling state, extracting the meat and the garlic and ginger;
Filling the burnt water until it becomes equal to the weight of the water initially charged, and heating the burnt water to normal;
Removing the bubbles immediately before the water is boiled;
When the water boils, 2 to 5 parts by weight of onion heated in a semi-hermetically sealed water bath maintained at a temperature of 50 ° C to 60 ° C is added, and 0.1 to 0.5 parts by weight of the onion is added thereto. , Cloves, and cinnamon;
Further boiling in a medium heating for 1 hour to 2 hours, and then discarding the solid except boiling water;
Adding 120 parts by weight of water, and removing bubbles immediately before boiling while boiling;
When water is boiled, 0.5 to 2 parts by weight of a seasoning is added, and heating is stopped;
And heating and then aging for 2 to 3 hours. 삭제delete 삭제delete
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060078559A (en) 2004-12-31 2006-07-05 이청재 Chicken Gomtang Rice Noodles Manufacturing Method and Apparatus
KR20110003710A (en) * 2009-07-06 2011-01-13 송우창 Concentrate stock and manufacturing method of it
KR101144336B1 (en) * 2012-02-03 2012-05-11 이정윤 Method for preparing of meat stock for rice noodles
KR20120130512A (en) * 2011-05-23 2012-12-03 윤만상 Oddless soup for rice noodle using oriental medicinal herbs and manufacturing method thereof
KR20140097819A (en) * 2013-01-30 2014-08-07 한국철도공사 Preparing method of noodle containing chicken
KR101822132B1 (en) * 2017-04-28 2018-01-25 주식회사 조음 Rice noodle soup manufacturing method

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060078559A (en) 2004-12-31 2006-07-05 이청재 Chicken Gomtang Rice Noodles Manufacturing Method and Apparatus
KR20110003710A (en) * 2009-07-06 2011-01-13 송우창 Concentrate stock and manufacturing method of it
KR20120130512A (en) * 2011-05-23 2012-12-03 윤만상 Oddless soup for rice noodle using oriental medicinal herbs and manufacturing method thereof
KR101144336B1 (en) * 2012-02-03 2012-05-11 이정윤 Method for preparing of meat stock for rice noodles
KR20140097819A (en) * 2013-01-30 2014-08-07 한국철도공사 Preparing method of noodle containing chicken
KR101822132B1 (en) * 2017-04-28 2018-01-25 주식회사 조음 Rice noodle soup manufacturing method

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