KR102057272B1 - Manufacture method of buckwheat noodles - Google Patents

Abstract

The present invention relates to a method for preparing buckwheat noodles, which comprises the following steps: (a) preparing raw dough in which 38 to 42 wt% of buckwheat flour, 53 to 57 wt% of wheat flour and 4 to 6 wt% of sweet potato starch are mixed, and preparing buckwheat mixing noodles using the raw dough; (b) preparing broth through a first heating step of inputting water, salt, and chicken feet into a container to heat the same, and a second heating step of inputting vegetables including large green onions, onions, green onion roots, Cheongyang red pepper seeds and Chinese radishes, and spice ingredients for removing the smell of the chicken feet, and heating the same; and (c) preparing sauce. According to the present invention, the loss of buckwheat flavor and nutrition is minimized to maximally maintain a unique taste and flavor of the buckwheat, and thus both the taste and nutrition of the buckwheat noodles can be improved.

Description

Mak-guk-guksu (Korean noodle soup) {Manufacture method of buckwheat noodles}

The present invention relates to a method of manufacturing noodles, and more particularly, to a method of manufacturing noodles, which can improve the taste and effect of the noodles by maintaining the unique taste and aroma of buckwheat as much as possible.

Buckwheat (Bagowrum, Fagopyrum esculentum Mench) is an annual herb of Polygonaceae. It is a triangular, 4 ~ 9 mm long fruit, and its structure is the outer four layers of skin, seed, endosperm and pear. Consists of

Such buckwheat is usually used to crush whole buckwheat and make it into buckwheat flour.In Korea, buckwheat noodles are used as raw materials for making cold noodles, buckwheat noodles, buckwheat jelly, cheondeok, buckwheat dumplings and buckwheat sujebi. There are soba noodles and buckwheat cold noodles using them.

On the other hand, as an example of the technology for manufacturing the buckwheat noodles, Republic of Korea Patent No. 10-1472055 No. 5 ~ 20% by weight of expanded buckwheat flour obtained by swelling the raw buckwheat as raw material and pulverized the buckwheat processed buckwheat processing, Apart from the expanded buckwheat flour, the mixed buckwheat flour and buckwheat flour are mixed by mixing 80-95% by weight of buckwheat flour pulverized with 100 to 250mesh of grain size, and mixed with the expanded buckwheat flour to prepare mixed buckwheat flour. Making; Preparing a mixture of buckwheat flour by adding 30-50% by weight of water to the mixed buckwheat flour and treating the dough; A method of preparing pure buckwheat noodles has been disclosed, comprising the step of aging the mixed buckwheat flour dough prepared through the above step and putting the matured mixed buckwheat flour dough into a hot extrusion machine.

On the other hand, since the buckwheat has a low viscosity in terms of its properties, there is a problem in that the buckwheat is easily broken when processed into a cotton shape. Therefore, in order to manufacture pure buckwheat noodles as described above, the manufacturing process has a complicated problem such as processing with expanded buckwheat flour in which the buckwheat is expanded or hot extrusion molding, and furthermore, due to the high price of buckwheat flour, pure buckwheat is produced. There was a problem in that the manufacturing cost increases.

Therefore, conventionally, to prepare the membrane noodles using buckwheat, rather than using only pure buckwheat, it is easy to manufacture and inexpensive wheat flour is mixed, and the dough is kneaded with hot water kneading for the elasticity of noodles. It is true. In addition, the conventional method for manufacturing the noodles is not only to add chemical seasonings and the like when preparing the broth and seasoning sauce according to the consumer's taste, but the taste is also tended to be manufactured with a more intense taste.

However, in the conventional method of manufacturing the noodles, it is difficult to maintain the inherent taste and nutrition of buckwheat itself during dough production, and the strong taste of broth and seasoning reduces the subtle taste and aroma of buckwheat so that the taste and influence of the noodles There was a problem that does not effectively intake and improve.

Republic of Korea Patent No. 10-1472055

It is an object of the present invention to provide a method for preparing a film of noodles that can maintain the taste and aroma of buckwheat as much as possible, thereby ingesting and improving the taste and effect of the noodles.

The present invention, (a) 38 to 42% by weight of buckwheat flour, 53 to 57% by weight wheat flour and 4 to 6% by weight of sweet potato starch is prepared, and the raw dough is prepared by making buckwheat mixed noodles Steps; (b) a first heating step of heating water, salt and chicken feet into a container, and vegetables containing leeks, onions, green peppers, cheongyang pepper seeds and radishes in the container, and a spice material for removing the chocks of the chicken feet; Preparing a broth including a second heating step of inputting and heating; (c) it provides a method for producing the film noodles characterized in that it comprises a step of manufacturing the seasoning.

Here, the production of the raw dough in the step (a), (a1) mixing the wheat flour and water to prepare a first dough, (a2) buckwheat flour, sweet potato starch and water to mix the second dough Comprising the step of manufacturing, (a3) aging step of maturing the first dough and the second dough, and (a4) comprises a step of preparing a mixed dough for mixing the first dough and the second dough Can be.

At this time, the spice material, may include astragalus, garlic, ginger, licorice, pepper, cinnamon, onion peel and bay leaf.

In the step (c), the seasoning sauce may include a spicy seasoning sauce consisting of red pepper powder and soy sauce seasoning containing soy sauce as a main ingredient.

Here, the spicy seasoning, (c11) pulverizing and mixing onions, apples, pears and garlic, and then preparing a first mill, (c12) soy sauce, salt, pepper powder, water, sugar in the first mill And mixing the starch syrup to prepare a first seasoning sauce, and (c13) aging the first seasoning sauce in a refrigerated state.

At this time, the first grinding material (c11), the onion, apple, pear and garlic may be mixed in a weight ratio of 6.5 ~ 7.5: 6.5 ~ 7.5: 6.5 ~ 7.5: 0.5 ~ 1.5.

In the step (c12), the first seasoning sauce, the soy sauce, salt, red pepper powder, water, sugar and starch syrup 9.5 ~ 10.5: 2.5 ~ 3.5: 22.0 ~ 23.0: 69.5 ~ 71.5: 2.5 ~ 3.5: 2.5 ~ 3.5 Can be mixed in proportions.

Here, it is preferable that the soy sauce is mixed soy sauce mixed with an amino acid solution made by fermenting and ripening meju made from soybean, skim soybean, and wheat for a long time, and decomposing soy protein.

In the step (c13), the aging of the first seasoning is preferably aged under refrigeration conditions for 2 to 4 days.

The soy sauce marinade, (c21) pulverizing and mixing onions, apples, pears, garlic and green onions to prepare a second mill, and (c22) soy sauce, sesame oil, sesame salt, red pepper powder, sugar in the second mill And mixing the starch syrup to prepare a second seasoning sauce, and (c23) aging the second seasoning sauce in a refrigerated state.

Here, in the (c21) the second pulverized, the onions, apples, pears, garlic and leeks 6.5 to 7.5: 6.5 to 7.5: 6.5 to 7.5: 0.5 to 1.5: 3.5 to 4.5 by weight ratio of Can be.

In the step (c22), the second seasoning, the soy sauce, sesame oil, sesame salt, red pepper powder, sugar and starch syrup 85-95: 0.5-1.5: 1.5-2.5: 20.5-21.5: 2.5-3.5: 2.5-3.5 Can be mixed in proportions.

In the step (c23), the aging of the second seasoning is preferably aged under refrigeration conditions for 25 days to 35 days.

On the other hand, in the step (a1), the water provided in the first dough is preferably set to 50 ℃ to 60 ℃ temperature.

In addition, the raw dough may be prepared by mixing 60 to 70 parts by weight of water based on 100 parts by weight of the buckwheat flour, wheat flour and sweet potato starch.

Here, the first dough, 40 to 50 parts by weight of water may be mixed with respect to 100 parts by weight of the wheat flour.

In the step (a2), the water provided in the second dough is preferably 30 ℃ to 35 ℃ temperature.

In this case, the second dough may be prepared by mixing 70 to 80 parts by weight of water with respect to 100 parts by weight of the buckwheat powder and the starch powder.

Here, the weight sum of the water provided in the first dough and the water provided in the second dough may correspond to the weight of the water provided in the raw dough.

Furthermore, in the step (c11), the leek may be fine-cut processed by the thinning mechanism prior to cutting the leek.

Here, the fissure mechanism may be formed with fine protrusions to be subdivided on the surface of the leek when sliding the leek.

The manufacturing method of the noodles according to the present invention provides the following effects.

First, by minimizing the loss of flavor and nutrition of buckwheat, the unique taste and aroma of buckwheat can be maintained as much as possible, thereby improving the taste and influence of makguksu.

Second, the broth of Makguksu is made with chicken feet as a broth base to enhance the flavor.In addition, various kinds of vegetables and spices are added to remove the miso of chicken feet, which improves the taste of the noodles and the taste of the broth. The taste and flavor inherent in Makguksu can be made by not reducing the taste.

Third, by making seasoning sauce using natural ingredients including fruits and vegetables without using chemical seasonings, you can feel the deep taste of nature and the taste of seasoning sauce is not irritating. The taste and flavor of the buckwheat can be preserved so that the taste and nutrition of the buckwheat noodles can be improved as much as possible.

Fourth, raw dough is manufactured to minimize the destruction of buckwheat's inherent aroma and intrinsic ingredients, and the flavor and nutrition of buckwheat noodles can be improved by maintaining the unique taste and aroma of buckwheat.

1 is a process diagram showing the procedure of the method for manufacturing the noodles according to the embodiment of the present invention.
FIG. 2 is a photograph showing makguksu prepared by the method for manufacturing the noodle soup of FIG. 1.
FIG. 3 is a flowchart illustrating a process of preparing raw dough in the method of manufacturing the noodle soup of FIG. 1.
FIG. 4 is a flowchart illustrating a process of preparing broth in the method of manufacturing the noodles according to FIG. 1.
FIG. 5 is a flowchart illustrating a seasoning sauce manufacturing process in detail in the method of manufacturing the noodles.
FIG. 6 is a flowchart illustrating a seasoning sauce manufacturing process according to another embodiment in the method of manufacturing membrane noodles of FIG. 1.
FIG. 7 is a view illustrating a tearing mechanism for breaking up green onion in the seasoning process of FIG. 6.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

First, referring to FIG. 1, the method for manufacturing membrane noodles according to an embodiment of the present invention includes the steps of preparing raw dough (S10), preparing a buckwheat mixed surface (S20), and preparing a broth (S30). ), And comprising a step (S40) for preparing a seasoning. 2 shows a photograph of the membrane noodles prepared by the method of manufacturing the noodles.

First, looking at the process for producing the raw dough, the raw dough is prepared by mixing and kneading water in these main ingredients with buckwheat flour (10), wheat flour (20), and sweet potato starch (30) as a main component ( S10).

When the raw dough is prepared according to the above process, the raw dough is noodle prepared to prepare a buckwheat mixed surface (S20).

Next, when the buckwheat mixed surface of the membrane noodles is produced by the above, the broth of the membrane noodles is prepared (S30).

In the present invention, the broth of makguksu is made so that the broth is made from chicken feet as a base material, and the flavoring material including vegetables and herbal ingredients is added thereto to remove the mischief and improve the taste of the broth.

When the Makguksu noodles and broth are produced according to the above, the seasoning sauce to be served with them is prepared (S40).

The seasoning sauce may be prepared by including a compaction seasoning including red pepper powder and soy sauce seasoning soy sauce.

Hereinafter, the buckwheat mixed noodles manufacturing method, the broth manufacturing method, and the seasoning sauce manufacturing method will be described in detail.

1. Buckwheat mixed noodles manufacturing

The present invention is to prepare the membrane noodles using buckwheat mixed noodles, wherein the buckwheat mixed noodles are prepared by making raw dough containing buckwheat flour, wheat flour and sweet potato starch as main components.

Here, the raw dough is preferably prepared by mixing wheat flour and sweet potato starch in addition to buckwheat flour.

This is because the buckwheat is less gluten-free and the elasticity is lowered easily when it is noodle-based, so that the wheat is not easily broken by mixing the wheat flour and sweet potato starch with the buckwheat as described above to have a more elastic texture. In addition, by mixing wheat flour and sweet potato starch with relatively expensive buckwheat to reduce the material cost and secure economic feasibility.

On the other hand, the buckwheat mixed surface, the buckwheat flour, wheat flour and sweet potato starch can be prepared by mixing the raw dough, the raw dough can be prepared by various embodiments as follows.

1-1. First embodiment

The raw dough according to the first embodiment is prepared by first mixing buckwheat flour, wheat flour and sweet potato starch, which are main components, and then mixing water in a predetermined blending ratio.

-Mix buckwheat flour, wheat flour and sweet potato starch

First, buckwheat flour, wheat flour and sweet potato starch which are main components are contained in a container according to a predetermined compounding ratio, and these are mixed.

At this time, the mixing ratio may be composed of 38 to 42% by weight of buckwheat flour, 53 to 57% by weight of wheat flour and 4 to 6% by weight of sweet potato starch, preferably 40% by weight of buckwheat flour, 55% by weight of wheat flour and sweet potato starch. It may be blended in a ratio of 5% by weight.

-Prepare raw dough by mixing water

After mixing buckwheat flour, wheat flour and sweet potato starch as described above in correspondence with the respective mixing ratios, raw dough is prepared by mixing a predetermined amount of water with the mixed powder.

At this time, since the raw dough contains buckwheat flour, which is relatively low in gluten production, the dough is kneaded to facilitate dough and noodle making.

That is, the said raw dough mixes high temperature water of 70 degreeC-80 degreeC, and performs kneading | mixing.

-Raw Dough & Noodle Making

As described above, when the preparation of the raw dough is completed, the raw dough is matured so that the gluten is more activated as the moisture (water) spreads in the raw dough to improve the elasticity of the dough.

Here, the ripening period of the raw dough is preferably carried out for 12 hours to 24 hours. Therefore, it is preferable to prepare raw dough and start ripening one day before the noodles are made.

1-2. Second embodiment

First, prior to looking at the second embodiment of the above-described characteristics of the buckwheat, the buckwheat has a unique buckwheat flavor on the flavor surface. These buckwheat flavors give off the gentle flavor of the makguksu so that consumers can feel the flavor of the makguksu. In addition, the buckwheat as a unique component contains a rutin component that is effective in preventing various adult diseases, including vascular diseases.

On the other hand, both of the above-mentioned buckwheat flavor and rutin component have heat weak characteristics. Therefore, in consideration of this point, since the production of the raw dough according to the first embodiment, all of the buckwheat flour, wheat flour and starch powder is mixed and then mixed with a relatively high temperature water to prepare a dough dough, It is easy, but the buckwheat flavor and rutin components are lost, the flavor and nutrition of the makguksu may be lowered.

Accordingly, in the raw dough according to the second embodiment, the buckwheat flour and the starch powder are kneaded with the second dough, and the wheat flour is separately prepared according to the characteristics with the first dough in consideration of the characteristics of the flavor of the buckwheat and the routine ingredients that are weak to heat. After kneading, they are mixed to improve the flavor, taste and nutrition of buckwheat.

That is, the second dough kneaded with buckwheat flour and starch powder is prepared by kneading with low temperature water to prevent loss of flavor and nutrition of buckwheat by heat, and kneading with a large amount of water to make the dough easy.

In addition, the first dough kneaded with wheat flour is kneaded with a smaller amount of water than the second dough so as to be in an optimum dough state when mixed with the second dough. Are manufactured.

Hereinafter, with reference to Figure 2 will be described in more detail with respect to the raw dough production method according to the second embodiment.

-Buckwheat flour, wheat flour and sweet potato starch

First, the raw dough according to the second embodiment is composed of buckwheat flour, wheat flour and sweet potato starch as main components. And at this time, it is preferable that the main component which comprises the said raw dough consists of 38-42 weight% of buckwheat flour, 53-57 weight% of wheat flour, and 4-6 weight% of sweet potato starch, respectively.

Here, when the buckwheat flour is expensive and the blending ratio is high, the blending ratio of buckwheat flour is set to 42% by weight or less in consideration of deterioration of elasticity and texture of buckwheat noodles. At the same time, it is preferable to set it to 38 weight% or more so that the flavor of buckwheat can be utilized.

In addition, the mixing ratio of sweet potato starch serves to improve the transparency of the buckwheat noodles and the chewy texture, and is preferably blended at 4 to 6% by weight.

In addition, the blending ratio of the wheat flour is preferably set to the remaining 53 to 57% by weight in consideration of ease of dough and easy handling.

On the other hand, the raw dough is prepared by mixing 60 to 70 parts by weight of water with respect to 100 parts by weight of buckwheat flour, wheat flour and sweet potato starch, considering that the optimum dough is usually 65 parts by weight based on 100 parts by weight of powder. Can be.

Therefore, the raw dough according to the second embodiment may be regarded as the final mixed dough in which the first dough and the second dough described later are mixed. In this case, the total amount of water combined with the amount of water of the first dough and the amount of water of the second dough should be maintained at the weight ratio of the water of the raw dough (mixed dough), which will be described later.

First dough preparation

Referring to Figure 2, the first dough is prepared by separating the wheat flour from the main components of the raw dough separately, the above-mentioned wheat flour and water (S11).

At this time, the first dough, 40 to 50 parts by weight of water may be mixed with respect to 100 parts by weight of the wheat flour.

This, considering that the optimum amount of dough corresponding to the weight of wheat flour is 60 to 70% by weight of the whole, the first dough is a dough in which a small amount of water is added a relatively large weight of water when preparing the dough mixture to be described later This is to maintain a consistent amount of water input to make an optimum dough state by mixing with the second dough.

In other words, as will be described later, since the second dough using buckwheat flour and starch powder is kneaded with a large amount of water, the mixed dough prepared by mixing with it is the optimal dough state by reducing the amount of water in the first dough. do.

On the other hand, the first dough, as described above may be difficult to make a dough as kneaded with a small amount of water. Thus, the first dough, using high temperature water of 50 ℃ to 60 ℃, it can be made easier to knead.

-2nd dough manufacturing

The second dough is prepared by separating buckwheat flour and sweet potato starch separately from the main components of raw dough, and mixing water with the buckwheat flour and sweet potato starch (S12).

Here, the second dough may be prepared by mixing low-temperature water in the range of 30 ℃ to 35 ℃ to the buckwheat flour and sweet potato starch.

This is considered that the intrinsic aroma of buckwheat and the rutin components are weak to heat, and the second dough may prevent the loss of aroma and nutrition of the buckwheat by mixing low temperature water.

On the other hand, the second dough, it is difficult to manufacture the dough because it is kneaded with low-temperature water as described above with the characteristics of buckwheat flour difficult to knead. Thus, the second dough may be prepared to make the dough easier by adding a large amount of water.

Looking at this, the second dough, 70 to 80 parts by weight of water may be mixed with respect to 100 parts by weight of the buckwheat flour and starch powder.

Here, the amount of water to be added to the second dough, considering that the optimum amount of dough corresponding to the weight of buckwheat flour and starch powder is 60 to 70% by weight of the whole, the second dough is a large amount of water It can be seen as.

According to the above, the first dough according to the second embodiment is kneaded with a small amount of water with respect to the wheat flour weight, the second dough is kneaded with excess water with respect to the buckwheat flour and starch powder weight, respectively, and then the first dough and The second dough is mixed and used to make buckwheat noodles.

For example, assuming that the weight of wheat flour of the first dough is 55 kg and that the total weight of buckwheat flour and starch powder of the second dough is 45 kg, the amount of water of the first dough and the second dough is as follows.

Since the first dough, 50 to 70% by weight of water is mixed with respect to 55 kg of wheat flour, about 27.5 to 33 kg of water is mixed. In addition, since the second dough is 70 to 80% by weight of water is mixed with respect to 45 kg of buckwheat flour and starch powder, about 31.5 to 36 kg of water is mixed.

On the other hand, the weight sum of the water provided in the first dough and the water provided in the second dough corresponds to the weight of the water provided in the raw dough, in the above example the weight of the total water provided is 59-69% by weight Although there is an error, this is just an example, and of course, a correction value or the like may be taken into account in the calculation.

As described above, the second dough is kneaded by mixing low temperature water to prevent the loss of flavor and taste of buckwheat, and the dough may be difficult to be kneaded more easily by adding a large amount of water. Can be.

On the other hand, as described above, the total amount of the total amount of water to be added to the first dough and the amount of water to be added to the second dough must be consistently maintained in the amount of the total amount of the mixture dough to be described later, The amount of water that is excessively added to the second dough in response to the water should be distributed in proportion to the amount of water that is added to the first dough in small amounts.

- ferment

As described above, when the first and second doughs are manufactured, the first and second doughs are aged, respectively (S13).

This aging is to spread the moisture inside the first dough and the second dough, so that the gluten is activated as much as possible, to obtain a chewy texture, so that the noodles are not easily broken during noodle making.

On the other hand, the ripening period of the first dough and the second dough can be applied to a known dough maturation period corresponding to the characteristics of wheat flour and buckwheat flour, it can be applied in various ways such as 12 hours to 24 hours.

-Mixed dough manufacturing

The mixed dough is a final dough for making noodles, and when the first dough and the second dough are prepared and matured as described above, the first dough and the second dough are mixed (S14).

Here, the first dough and the second dough is prepared by using a general kneader, and when the noodles of the noodles are needed, the dough is mixed through a kneader to prepare a mixed dough.

-Noodles

When the mixed dough is prepared by the above process, the mixed dough is noodle prepared to prepare a film noodles noodles. Here, the noodle making apparatus may use a known noodle making machine, and a detailed description thereof will be omitted.

On the other hand, according to the second embodiment, since the first dough and the second dough before aging, respectively, before mixing the dough, it is possible to instant noodles immediately after the preparation of the mixing dough without the need to age separately.

2. broth manufacture

In the manufacturing method of the Makguksu of the present invention, the broth is made with chicken feet as a main ingredient to have a savory taste, and the spices are added thereto to remove the chocks of chicken feet, and vegetables are prepared to give a deep taste of the broth.

Referring to FIG. 3, the broth is manufactured by sequentially heating the chicken feet, the vegetables, and the flavoring materials in a step-by-step manner, including a first heating step and a second heating step. .

First, the first heating step is a step of heating the chicken feet that takes a long time to heat the material to cook, and takes a lot of time to extract the taste of the material itself (S31).

In detail, the first heating step is performed by putting water into a container and heating the chicken feet and salt into boiling water when the water boils.

Here, the first heating step may be heated to 35 minutes to 45 minutes or more on the basis of 40 minutes to extract a sufficient amount of broth from chicken feet, rich in the collagen component and unsaturated fatty acids that chicken feet have, In one embodiment, the heating time can be changed depending on the amount of chicken feet and radish, of course.

Next, in the second heating step, after the first heating step, the vegetable and the spices are added (S32), and the second heating step (S33).

Here, the second heating step may be heated to 35 minutes to 45 minutes or more based on 40 minutes after the vegetable and the spices are added to the container, which can be changed according to the amount of vegetables in one embodiment.

On the other hand, the vegetables, including the scented vegetables to remove the scavenger of chicken feet, it is preferable to be configured so that the sharp spicy taste in the broth, this may include leek, onions, green onions, green pepper seeds and radish.

Here, the vegetables, based on about 4kg of chicken feet, onion 1 step (about 800g ~ 1kg), onion 5 pieces (about 1kg), green onions about 200g, chungyang pepper seeds about 400g, radish 2 (about 1.5kg) It is desirable to have a ratio.

The spice material, as to remove the scavenger of chicken feet, may include astragalus, garlic, ginger, licorice, whole pepper, cinnamon, onion peel and bay leaf.

Here, the flavoring material, about 400g of Astragalus, about 500g of garlic, about 250g of ginger, about 100g of licorice, a little (2 spoons) of whole peppercorns, about 200g of cinnamon, about 50g of onion peel, about 30g of bay leaf, it is preferable to have a weight ratio. Do.

On the other hand, the leek in the above, may be added after the epidermal processing of the epidermis.

This is intended to prevent the soft buckwheat aroma from being reduced in the broth of chicken feet in the broth by increasing the natural fragrance of the leek and further promoting the extraction of the met components of the leek by finely processing the skin of the leek in advance.

3. spice manufacturing

Seasoning sauce to be used in the Makguksu of the present invention comprises a spicy seasoning seasoned with red pepper powder and soy sauce seasoned with soy sauce.

Hereinafter, the method of manufacturing each of the spicy seasoning sauce and soy sauce seasoning will be described in detail.

3-1. Preparation of Spicy Sauce

The spicy seasoning sauce is a condiment seasoning with red pepper powder as the main material, when spicy seasonings are prepared by crushing seasoning materials as shown in FIG. 4 (S411), the seasoning materials including soy sauce are mixed with the spicy seasonings. The spicy seasoned sauce is prepared (S421), it is produced by aging the spicy seasoning prepared (S431).

-Spicy Spice Grinding

First, the spicy condiments are composed of fruits and vegetables including onions, apples, pears, garlic and green onions, and are prepared by pulverizing and mixing the vegetables and fruits.

Here, the mixing ratio of the spicy seasoning grind, the onion, apple, pear and garlic may be composed of a weight ratio of 6.5 ~ 7.5: 6.5 ~ 7.5: 6.5 ~ 7.5: 0.5 ~ 1.5, preferably the onion, Apples, pears, garlic and green onions may be mixed in a weight ratio of 7: 7: 7: 1: 1.

-Mixing soy sauce to make spicy seasoning sauce

When the spicy seasoning grind is produced, the spicy seasoning is prepared by mixing soy sauce, sesame oil, sesame salt, red pepper powder, sugar and starch syrup.

Here, the spicy seasoning, the soy sauce, salt, pepper powder, water, sugar and syrup can be mixed in a weight ratio of 9.5 ~ 10.5: 2.5 ~ 3.5: 22.0 ~ 23.0: 69.5 ~ 71.5: 2.5 ~ 3.5: 2.5 ~ 3.5 have.

Furthermore, the soy sauce is preferably composed of mixed soy sauce mixed with an amino acid solution made by decomposing soy protein in brewed soy sauce fermented and matured for a long time with soybean, skim soybean and wheat meju. ) Can be used.

-Spicy seasoning

When the spicy seasoning is prepared, the spicy seasoning is aged.

The aging of the spicy sauce provides time for the vegetables, fruits, and sugar-containing ingredients to blend well with each other, and good nutritional ingredients, including enzymes, are sufficiently extracted from the fruits and vegetables. It serves to deepen the.

On the other hand, aging of the spicy seasoning, it may be aged for 2 to 4 days, preferably it may be aged for 3 days.

And the aging temperature of the spicy sauce can be set to refrigeration conditions in the range of 0 ℃ to 10 ℃.

3-2. Preparation of Soy Sauce Sauce

The soy sauce seasoning is a seasoning based on the soy sauce, when the soy sauce crushed powder is prepared by grinding the seasoning materials as shown in Figure 5 (S412), soy sauce marinated by mixing soy sauce and the like in the soy sauce crushed powder It is prepared (S422), it is produced by aging (S432).

-Soy sauce grinding

The soy sauce crushed powder is composed of fruits and vegetables, including onions, apples, pears, garlic and leeks, and is prepared by grinding the above-mentioned vegetables and fruits mixed.

Here, the soy sauce crushed, the onion, apple, pear, garlic and leek may be composed of a weight ratio of 6.5 to 7.5: 6.5 to 7.5: 6.5 to 7.5: 0.5 to 1.5: 3.5 to 4.5, preferably The onion, apple, pear, garlic and leek may be mixed in a weight ratio of 7: 7: 7: 1: 1:

On the other hand, it is preferable that the leek is thinly processed by the thinning mechanism before the shredding is crushed.

This is to improve the flavor of the marinade by increasing the inherent fragrance of leek, and to ensure that the mannan (Mannan) contained in the subcutaneous tissue of the leek is extracted enough to be nutritionally excellent.

On the other hand, the leek should be chopped or crushed to a very small size several times in order to sufficiently generate the above-mentioned met components. Of course, there is a problem that the natural texture of leek is lost.

Therefore, in the present invention, by slicing the leek epidermis before cutting the leek, inducing the generation of the components met from the thinning surface and cutting them, the shape of the leek is preserved even when the leek is cut to a relatively large size during the leek cutting The texture of leek can be maintained as much as possible, but the extracted components of leek can be maximized. Here, the term "separation" means that the epidermis is cut off on the surface of the leek to generate an incision, and is cut to a depth such that the leek is not cut.

On the other hand, for this purpose, the present invention can use a thinning mechanism that can give a finer heat to the surface of the leek to extract more met components from the leek.

6 is a view showing an embodiment of the thinning mechanism. Referring to the drawings, the subdivision mechanism 400 is configured to include a support plate 410 on which a large wave is seated on an upper surface and micro-projections 420 protrude.

The thinning mechanism 400 is configured such that when the leek is seated on the upper surface of the support plate 410, sliding the leek 2 on the micro-projections 420 causes fine tears on the surface of the leek.

Here, the fine protrusions 420 are preferably formed to have a depth (protrusion height) smaller than the cross-sectional thickness of the leek 2 so that only the fine waves are generated on the surface without cutting the leek 2, but the purpose of the Of course, if it can achieve it can be implemented in various forms.

-Soy sauce seasoned with soy sauce

When the soy sauce crushed powder is prepared, the soy sauce marinade is prepared by mixing soy sauce, sesame oil, sesame salt, red pepper powder, sugar and starch syrup in the soy sauce crushed powder.

Here, the soy sauce seasoning, the soy sauce, sesame oil, sesame salt, red pepper powder, sugar and starch syrup are mixed in a weight ratio of 85 to 95: 0.5 to 1.5: 1.5 to 2.5: 20.5 to 21.5: 2.5 to 3.5: 2.5 to 3.5 It is preferable.

At this time, the soy sauce, fermented soybeans, skim soybeans, wheat brewed soybean fermented and aged for a long time, it is preferable to configure a mixed soy sauce mixed with the amino acid solution made by decomposing soy protein, commercial soy sauce (Mongolian soy sauce) ) Can be used.

-Soy sauce seasoning

The soy sauce marinated by the above-described process is aged in a refrigerated state so as to improve the depth of taste, it is grown.

At this time, the aging period of the soy sauce seasoning, aged in refrigerated conditions for 25 days to 35 days, preferably aged in refrigerated conditions for 30 days.

On the other hand, the aging temperature of the soy sauce seasoning, it can be set to 0 ° C to 10 ° C or less under refrigeration conditions, of course, can be adjusted in response to the amount and the ripening time of the soy sauce seasoning within the ripening temperature range.

As described above, the soy sauce marinade, promotes the taste harmony of the soy sauce and the first grinding through the aging process, and to increase the extraction of met components of the leek contained in the soy sauce marinade, as well as to increase the viscosity of the flavor of makguksu It can provide an effect that can improve the taste.

Although the present invention has been described with reference to the embodiments shown in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.

2: green onion 400: thermal appliance
410: seating frame 420: fine projection

Claims (13)

(a) 38 to 42% by weight of buckwheat flour, 53 to 57% by weight of wheat flour, and 4 to 6% by weight of sweet potato starch, to prepare a raw dough, and to prepare the buckwheat mixed noodles by noodle the raw dough;
(b) a first heating step of heating water, salt and chicken feet into a container, and vegetables containing leeks, onions, green peppers, cheongyang pepper seeds and radishes in the container, and a spice material for removing the chocks of the chicken feet; Preparing a broth including a second heating step of inputting and heating; And
(c) preparing a marinade comprising the steps of:
Preparation of the raw dough in the step (a),
(a1) mixing the wheat flour and water to prepare a first dough,
(a2) preparing a second dough by mixing buckwheat flour, sweet potato starch and water,
(a3) a maturation step of maturing the first dough and the second dough, and
(a4) comprising the step of preparing a mixed dough for mixing the first dough and the second dough:
The first dough,
40 to 50 parts by weight of water is mixed with respect to 100 parts by weight of the wheat flour, wherein the water provided to the first dough is at a temperature of 50 ° C. to 60 ° C .;
The second dough,
70 to 80 parts by weight of water is prepared by mixing the buckwheat flour and 100 parts by weight of the starch powder, wherein the water provided to the second dough is 30 ° C. to 35 ° C .:
The seasoning of the step (c),
Spicy seasoning and soy sauce include:
The soy sauce sauce,
(c21) preparing onions, apples, pears, garlic, and green onions after crushing and mixing them to prepare a second powder;
(c22) preparing a second seasoning sauce by mixing soy sauce, sesame oil, sesame salt, red pepper powder, sugar, and starch syrup to the second milled product, and
(c23) preparing the second seasoning in refrigerated state comprising the steps of:
In the (c21), the second ground material is,
The onions, apples, pears, garlic and leeks are mixed in a weight ratio of 6.5-7.5: 6.5-7.5: 6.5-7.5: 0.5-1.5: 3.5-4.5:
The green onion of the step (c21),
Mak noodle manufacturing method characterized in that the fine cut to form a cut on the skin of the leek, then shredded into a predetermined size.
delete The method of claim 1,
The flavor material,
Makguksu manufacturing method characterized in that it comprises astragalus, garlic, ginger, licorice, pepper, cinnamon, onion peel and bay leaf.
delete The method of claim 1,
The spicy sauce,
(c11) pulverizing and mixing onions, apples, pears and garlic to prepare a first milled product,
(c12) preparing a first seasoning sauce by mixing soy sauce, salt, red pepper powder, water, sugar, and starch syrup to the first milled product,
(C13) manufacturing method of the noodles, characterized in that it comprises the step of aging the first marinade in refrigerated state.
The method of claim 5,
In the (c11) the first grinding material,
The onion, apple, pear and garlic 6.5 to 7.5: 6.5 to 7.5: 6.5 to 7.5: 0.5 to 1.5 weight ratio of the manufacturing method characterized in that the mixing.
The method of claim 5,
In the step (c12) the first sauce is,
Mekkuksu manufacturing method characterized in that the soy sauce, salt, red pepper powder, water, sugar and starch syrup are mixed in a weight ratio of 9.5 to 10.5: 2.5 to 3.5: 22.0 to 23.0: 69.5 to 71.5: 2.5 to 3.5: 2.5 to 3.5.
The method according to claim 5 or 7,
The soy sauce,
A method for producing membrane noodles comprising fermented and aged meju made from soybean, skim soybean, and wheat for a long time, and mixed soy sauce mixed with amino acid solution made by decomposing soy protein.
The method of claim 5,
In the step (c13), the ripening of the first sauce,
Makguksu manufacturing method characterized in that it is aged under refrigeration conditions for 2 to 4 days.
delete delete The method of claim 1,
In the step (c22) the second sauce is,
Mekkuksu manufacturing method characterized in that the soy sauce, sesame oil, sesame salt, red pepper powder, sugar and starch syrup are mixed in a weight ratio of 85 to 95: 0.5 to 1.5: 1.5 to 2.5: 20.5 to 21.5: 2.5 to 3.5: 2.5 to 3.5.
The method of claim 1,
In the step (c23), the ripening of the second sauce,
Mak noodle production method characterized in that it is aged under refrigerated conditions for 25 to 35 days.

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