KR102081501B1 - Manufacturing Method of Noodle Soup - Google Patents

Abstract

The present invention relates to a noodle broth manufacturing method, and in particular, the present invention is to put anchovies, northern fish, deep-fried, fresh shrimp and dried shiitake mushrooms in distilled water to make a basic broth, extracting basil extract, lotus leaf tea and A step of making lotus root tea, a step of making a second broth by mixing basil extract, lotus leaf tea and lotus root tea in the basic broth, and adding the natural salt, makgeolli top water, pepper and anchovy chopped to the second broth to complete the broth As to a noodle soup manufacturing method characterized in that it comprises a step. By adding basil extract, lotus leaf tea and lotus root tea, richer nutrients are contained, and the flavor of each ingredient can provide more delicious noodle soup, and loss of nutrients by keeping the finished broth for a long time or not easily damaged during distribution. It is characterized by providing a noodle soup that can reduce the fishiness and eliminate fishy.

Description

Manufacturing Method of Noodle Soup

The present invention relates to a noodle broth manufacturing method, and more specifically, unlike the conventionally prepared noodle broth, the flavor of the noodle broth is further increased by reducing the flavor of the noodle broth, and the basil extract is particularly effective. The present invention relates to a method of preparing a noodle broth that does not spoil easily upon storage of the noodle broth after the preparation, and provides healthy noodle broth by adding lotus leaf tea and lotus root tea.

Noodles are foods that are made by kneading grains such as wheat, buckwheat, and potatoes, and then slicing them thinly or thinly dipping them into a noodle frame, or boiling them in broth, rubbing or roasting them. Noodles are widely eaten all over the world, making their cooking and cooking relatively simple.

Since ancient times, we have put noodles on rituals in the sense of having a feast such as marriage, birthday, and sixtieth birthday, or in honor of our deceased ancestors.The type of buckwheat noodles made from a mixture of buckwheat flour and starch, flour and starch There were starch noodles and wheat noodles made only with flour. Since 1945, various kinds of wheat noodles have become commonplace as imported flour has increased.

Noodle dishes include Noodle Soup (Onm), Kalguksu, Cold Noodles, Bibimbuksu, and all but Bibimbuksu. Commonly used for broth is beef broth, chicken broth or anchovy broth on the whole side, and cold broth cools the broth used on the whole side, or mixes it with the same seasoning, Korean cabbage kimchi broth, or the same broth. have.

The broth used in the noodle dish has been developed in various ways according to the type, use, season, and preference of the noodle. Currently, the popular broth of the noodle dish is anchovy broth based on anchovy broth.

When anchovy broth is the basis of noodle broth, it is common to use anchovies, kelp, shiitake mushrooms, and green onions in water and boil them. Some people add seafood or vegetables according to their preferences.

However, such conventional anchovy broth or noodle broth to which seafood is added has the following problems.

Noodle soup with added anchovies or seafood has a problem that the taste is standardized, which does not meet the needs of various consumers.

In addition, the noodle broth added with anchovies or seafood has a unique fishy and rancidity occurred during storage and distribution, the taste is altered and spoiled.

An object of the present invention is to solve the shortcomings of the noodle broth prepared by the prior art, and unlike the noodle broth that is generally manufactured, by adding a basil extract and lotus leaf tea and lotus root tea, more rich nutrition is contained and each material Its flavor is to provide more delicious noodle soup.

In addition, there is also an object to provide a healthy noodle broth that is helpful to the prevention of various diseases and to cope with adult diseases due to the components of the ingredients used in the present invention beneficial to the human body.

In another aspect, the present invention is to provide a noodles soup that can reduce the loss of nutrients and eliminate fishy smell by preventing the finished broth to be easily damaged during long-term storage or distribution due to the ingredients used in the material used.

Hereinafter, the noodle soup manufacturing method of the present invention will be described in detail.

In order to achieve the above object, the present invention, anchovies, north fish, deep-fried and fresh shrimp and dried shiitake mushrooms in distilled water to make a boiled broth (a), extracting basil extract (b), lotus leaf tea and lotus root Making tea (c), mixing the basil extract with lotus leaf tea and lotus root tea in the basic broth to make the second broth (d), putting the natural salt and makgeolli top water, pepper and anchovy chopped broth into the second broth In the method for producing a noodle broth consisting of (e) to complete the step, the step (a) of making the basic broth, anhydrous 150g, 20g, 20g, 35g, freshwater shrimp 100g, dried shiitake mushroom 50g in 12L of distilled water Boil 50 minutes at 500 ~ 600 ℃ medium boiled to make the finished basic broth to 10L and then remove the contents and cool and mature in the refrigerator for 1 day; The step (b) of extracting the basil extract may be performed by adding 20 to 25 g of dry basil to 1 L of distilled water and concentrating at 100 ° C. for 1 hour using a medicine bath to make the basil extract 600 ml, then removing the dried basil to cool the refrigerator. Aging for about 1 hour; Step (c) of making the lotus leaf tea and lotus root tea, lotus leaf tea is added to 18 g of lotus leaf steamed in 1 L of distilled water and boiled slowly at about 100 ° C. for 50 minutes to make the lotus leaf tea 700 ml to remove the lotus leaf and then cooled, the lotus root tea is distilled water. Add 100 g of dried lotus root to 1L and boil it for 30 minutes at 500 ~ 600 ℃ medium heat to make lotus root tea 700ml. Remove lotus root and cool it. After mixing lotus leaf tea and lotus root tea, it is soaked for about 1 hour in the refrigerator. and; Step (e) of adding the natural salt and makgeolli top water, pepper and anchovy marinated to the second broth to complete the broth; After making 12L secondary broth mixed with lotus leaf tea and lotus root tea mixed with the extracted basil extract, boiled for 10 minutes by adding 100g of sun salt, 130g of mackerel, 3g of black pepper, and 10g of anchovy broth. Do it.

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As described above, the noodle broth prepared by the noodle broth manufacturing method according to the present invention contains more rich nutrition by adding basil extract, lotus leaf tea and lotus root tea, and is more delicious noodle broth due to the flavor of each material. It can be provided.

In addition, the ingredients used in the present invention can provide a healthy noodle soup that is beneficial to the human body having beneficial ingredients to prevent various diseases and to cope with adult diseases.

In addition, the present invention can provide a noodle soup that can reduce the loss of nutrients and eliminate fishy smell by not easily damaged during long-term storage or distribution of the finished broth due to the ingredients used in the material used.

Specific features and efficacy of the present invention will be described in more detail by the following description of the preferred embodiment.

First, the basic broth is completed by adding 150g of anchovy, 20g of northern fish, 35g of defolii, 100g of freshwater shrimp, and 50g of dried shiitake based on 12L of distilled water.

In this case, anchovies use gojuba anchovies, which are dried for about 3 days with internal organs. Anchovies are known to be synonymous with calcium in food, and this substance is absorbed with the help of vitamin D. It is preferable to use without removing the viscera. In addition, it is preferable to use a well-dried for the north, depot, freshwater shrimp, dried shiitake, and in the case of the north, it is preferable to use a dried north fish head for the rich taste of broth.

If the temperature of the fire at the stage of completing the basic broth is weak, it takes a long time to make the basic broth, and there is a problem in that the nutrients of the contents are not sufficiently extracted.In the case of a strong fire, the organization of the contents is quickly disassembled so that the bitter taste is concerned. Since there is a problem that can come out, it is preferable to boil over medium heat of 500 ~ 600 ℃. In addition, even when boiling over medium heat is more than 50 minutes it is preferable not to exceed 50 minutes because the bitter taste begins to rise from the intestines of the anchovy.

As above, when boiled for about 50 minutes at 500-600 ° C on medium heat, the basic broth becomes 10 L. At this time, the contents used in the basic broth are removed and cooled and aged in the refrigerator for 1 day. have.

Anchovies are rich in minerals, such as calcium, magnesium and phosphorus, which are very important for bone formation. In addition, anchovies are rich in essential fatty acids such as DHA and EPA to help improve memory and judgment, and are known to be effective for lifestyle diseases such as arteriosclerosis, myocardial infarction and stroke. In addition, anchovies contain taurine and peptides, which are amino acids, which are known to lower cholesterol levels and prevent atherosclerosis and hypertension.

It is known to have a high content of protein and amino acids in the body, which is good for body care, and contains a lot of vitamin B3 to protect the body from cancer cells. In addition, tryptophan contained in the north is known to have a good effect to stabilize the mind and body, relieve stress, improve insomnia, improve concentration. In addition, it contains a lot of ingredients such as lysine and methionine, which protects the liver and improves liver function. The detoxification effect is known to be effective in relieving hangover and poison caused by alcohol. In addition, the north is rich in arginine is known to increase the secretion of growth hormone to play a role in growing cells important for muscle development.

Bandang is rich in calcium and iron, which is good for prevention of osteoporosis and skin beauty. Especially, it is known to be effective in adult diseases and weak constitution because of the large amount of unsaturated fatty acid.

Freshwater shrimp is known as a high-protein stamina food, and it supports kidneys and strengthens the body's nourishment. Especially, dried freshwater shrimp is 60% protein, and calcium is much richer than meat. Freshwater shrimps are sweet, warm, non-toxic, and have the effect of turning the woman's milk well.

Dried shiitake mushrooms are enriched in nutrition, giving them a deeper flavor and richer taste than raw shiitake mushrooms. Dried shiitake mushrooms are known to have high vitamin D content, which is known to be a report of vitamin D, which is effective in preventing skeletal formation, preventing osteoporosis, and having high dietary fiber, which is known to be effective in preventing adult diseases such as hyperlipidemia. In addition, it has the effect of strengthening the resistance to cancer or the immune system to suppress the growth of cancer, and abundant dietary fiber is known to be effective in preventing constipation. In addition, the erytadenin component of dried shiitake mushrooms is known to promote blood metabolism and to excrete cholesterol outside the body to prevent accumulation in the blood.

As such, the important properties and efficacy of anchovies, northern fish, defolii, freshwater shrimps, and dried shiitake mushrooms, which are added to make basic broth, not only can provide nutritionally beneficial noodles to the human body, but also double the savory taste. It can provide a deep taste.

In this case, the amount of anchovy, northern fish, defolii, freshwater shrimp, and dried shiitake mushroom added to make the basic broth was specified, but this could be changed and applied according to the judgment and selection of the manufacturer making the basic broth.

On the other hand, basil extract is added to 20 ~ 25g of selected dried basil sold on the basis of 1L of distilled water in order to suppress the fishy and rancidity of noodle broth that can occur during storage or distribution by using a water bath at 100 ℃ for 1 hour. Concentrate for up to 600 ml of basil extract. Concentrate for 1 hour at 100 ℃ using a medicine bath as described above, the basil extract is about 600ml, at this time remove the added dry basil and let cool for 1 hour in the refrigerator.

In this case, when the amount of dry basil is less than 20g, the effect of inhibiting rancidity is insignificant. When the amount of dry basil exceeds 25g, only the manufacturing cost increases, but the effect of the antioxidant component is not significantly improved. .

Basil contains a lot of beta-carotene, vitamins such as vitamin B, vitamin C, and vitamin E, minerals such as calcium, and dietary fiber, and it has a refreshing taste and has a sweet taste. It is a herb used in many dishes, especially in Italy.

Basil is known to have effects such as bactericidal action, immunity enhancement, cold prevention, and aging prevention. In addition, the basil contains tannins, which have excellent effects on bactericidal and antioxidant activities. The oils of basil have a strong antibacterial effect against bacteria that are resistant to antibiotics. . In addition, the ingredient beta-carotene in basil converts to vitamin A in the body. Vitamin A is effective in protecting the mucous membranes, which increases the body's resistance to prevent bacterial or viral invasion, thereby enhancing gastrointestinal function. And it is known to be effective in preventing colds due to improved immunity. In addition, the beta-carotene component and carotenoids zeaxanthin component is known to be effective in preventing aging by inhibiting free radicals in the body. In addition, basil contains linalool or methyl fungal callus, which is known to have effects such as anti-depression, stress relief, and mind and body stability.

In addition, basil has been shown to help improve blood circulation and reduce the risk of developing heart disease, while reducing the likelihood of blood clots by reducing immune responses and reducing platelet viscosity.

Basil also contains antioxidant vitamins, vitamin C and vitamin E, which help restore immune function.

Meanwhile, in the step of making lotus leaf tea and lotus root tea, lotus leaf tea is added with 18 g of lotus leaf steamed in 1L of distilled water, and gradually boiled for 50 minutes at a low heat of 100 ° C. so that the lotus leaf tea is 700 ml. As described above, when boiled slowly for about 50 minutes at 100 ° C., the lotus leaf tea is about 700 ml. At this time, the lotus leaf is added and cooled, and it is about 1 hour in the refrigerator.

In the step of making lotus leaf tea and lotus root tea, lotus root tea is added to 100 g of dried lotus root in 1L of distilled water and boiled for 30 minutes at 500 ~ 600 ℃ medium heat so that the lotus root tea 700ml. As described above, when boiled for 30 minutes at 500 ~ 600 ℃ medium heat, the lotus root tea is about 700ml, at this time remove the added lotus root and cool it and brew in the refrigerator for about 1 hour.

In this case, the lotus leaf is a commercially available thin lotus leaf, and the lotus root is roasted separately from the lotus leaf.

Lotus root washes commercially available lotus roots, cuts the washed lotus roots, and then dries them. Roasted lotus roots are dried to make lotus root material. At this time, lotus root is a lot of moisture in consideration of the moisture is completely dried for 2 to 3 days until the water is completely removed, if you slice the lotus root to help quick drying. Also, lotus root tea is roasted over medium heat in a pan to make lotus root tea so that lotus root tea has a soft smell and water.

It is known that lotus leaf is rich in polyphenol and flavonoids, and it is known to have excellent anti-inflammatory and antibacterial effects by eliminating active oxygen associated with various inflammatory reactions. In addition, the antioxidant activity of lotus leaf is effective in preventing adult disease and aging caused by free radicals. And the lotus leaf has the effect of fighting heat and moisture, stopping bleeding and releasing blood, so as to stop diarrhea caused by heat and moisture, eliminate thirst, and clear the wind and heat accumulated in the head and eyes to treat dizziness. It is known to be good for the treatment of various hemorrhagic diseases such as keratinemia, nosebleeds, urine blood, and uterine bleeding.

Lotus root contains mucin, which promotes the digestion of protein, the main component of cells, and protects the stomach wall from corrosion in the body, thus preventing gastric ulcers caused by damage to the stomach wall. It is known that it is effective in preventing gastric acid secretion and related diseases such as gastritis and enteritis. In addition, lotus root contains a lot of vitamin C and is rich in flavonoids such as quercetin and camphorol, which is known to help fatigue and to remove nerve fatigue and sedation, and to help insomnia. It is also known to be effective in relieving stress by relaxing the mind. In addition, the lotus root contains a lot of potassium, dietary fiber, and antioxidants, which lower cholesterol, which causes blood waste to accumulate in the blood vessels, thereby lowering blood pressure, and a component called lecithin deposits cholesterol on the walls of blood vessels. It is known to help hyperlipidemia because it prevents the action and strengthens the blood vessel wall. In addition, lotus root has a lot of tannins, a kind of polyphenols, and it is known to be excellent for hemostasis effect by quickly healing wounds because it has excellent convergence effect, and it has a beneficial function for neutralizing free radicals, which is also helpful for anticancer effect. Lotus root has a lot of vitamin C and iron, which is known to be effective in anemia because it helps blood formation.

Meanwhile, the second broth is made of 12L by mixing 10L of basic broth and 600ml of extracted basil extract and 1,400ml of lotus leaf tea and lotus root tea. Secondary broth is added to 100g of natural salt, 130g of rice wine, 130g of black rice, 3g of black pepper, and 10g of anchovy broth.

In this case, it is preferable to use makgeolli top water because the makgeolli may smell peculiar to makgeolli. The alcohol component of makgeolli is evaporated in the boiling process for 10 minutes.

Makgeolli contains 2% of protein, 0.8% of carbohydrates, and 0.1% of fat, except 80% of water and 6-7% of alcohol. The remaining 10% is made up of dietary fiber, vitamin B, vitamin C, lactic acid bacteria, and yeast. As it is a mixed substance, it can be said to be rich in nutrients.

In the case of undiluted lactic acid bacteria related to lactic acid bacteria, 1 million g of lactic acid bacteria is known to be contained in 1 g, and in relation to dietary fiber, 130 g of rice wine contains 1000 times more dietary fiber than other dietary beverages. It is known that dietary fiber is active in the bowel movements, constipation and cardiovascular disease, cancer and the like to help to help.

In this case, when using sterile makgeolli, it is preferable to use only makgeolli which is used because the useful yeasts are all killed in the heating process.

The finished noodle broth can not only provide the noodle broth that is nutritionally beneficial to the human body due to the important properties and efficacy of the added contents, but also double the taste to provide the deep taste of the noodle broth. In addition, the antioxidant component of the basil extract can provide noodle broth that can eliminate rancidity or fishy during storage and distribution, and can provide noodle broth that can reduce nutrient loss to a minimum even after long-term storage.

In this case, the amount of contents added to make the noodle soup is specified, but this may be variously changed and applied according to the judgment and selection of the manufacturer making the noodle soup.

Claims (5)

Anchovy, north, deep-fried and fresh shrimp and dried shiitake mushrooms in distilled water and boiled to make a basic broth (a), extracting basil extract (b), making lotus leaf tea and lotus root tea (c), the basic Step (d) making a second broth by mixing basil extract, lotus leaf tea and lotus root tea in broth (d), adding the sun salt, makgeolli top water, pepper and anchovy to the second broth to complete the broth (e) In the method of manufacturing the broth,
The step (a) of making the basic broth, put the anchovy 150g, 20g, 20g, 35g depot, freshwater shrimp 100g, dried shiitake mushroom 50g in 12L of distilled water and boiled for 50 minutes at 500 ~ 600 ℃ medium heat 10L After the contents are removed, cooled, and aged in the refrigerator for 1 day;
The step (b) of extracting the basil extract may be performed by adding 20 to 25 g of dry basil to 1 L of distilled water and concentrating at 100 ° C. for 1 hour using a medicine bath to make the basil extract 600 ml, then removing the dried basil to cool the refrigerator. Aging for about 1 hour;
Step (c) of making the lotus leaf tea and lotus root tea, lotus leaf tea is added to 18 g of lotus leaf steamed in 1 liter of distilled water and boiled slowly at 100 ° C. for 50 minutes to make the lotus leaf tea 700 ml to remove the lotus leaf and then cooled, the lotus root tea is distilled water. Add 100 g of dried lotus root to 1L and boil it for 30 minutes at 500 ~ 600 ℃ medium heat to make lotus root tea 700ml. Remove lotus root and cool it. After mixing lotus leaf tea and lotus root tea, it is soaked for about 1 hour in the refrigerator. and;
Step (e) of adding the natural salt and makgeolli top water, pepper and anchovy marinated to the second broth to complete the broth; After making 12L of 2L broth mixed with lotus leaf tea and lotus root tea mixed with the extracted basil extract, and then boiled for 10 minutes by adding 100g of natural salt, 130g of rice wine, 3g of black pepper, and 10g of anchovy broth. Noodle soup stock production method.





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