KR102379002B1 - Bomal Chopped Noodles and the manufacturing method thereof - Google Patents

Abstract

An embodiment of the present invention relates to bomal kalguksu and a method of manufacturing the same, and it is possible to remove the peculiar odor of bomal kalguksu that can reduce the texture or flavor of bomal kalguksu while preserving the nutrition and taste of bomal kalguksu. In terms of color, flavor, flavor and nutrition, we make a specific broth and a specific dough using natural ingredients that go well with the Bomal Kalguksu so that the Bomal Kalguksu and the Kalguksu noodles are in harmony throughout the Kalguksu. Maximize texture, color, flavor, and flavor as well as nutrition.

Description

Bomal Chopped Noodles and the manufacturing method thereof

The present invention relates to bomal kalguksu and its manufacturing method, and more particularly, to Bomal kalguksu while preserving the unique nutrition and taste of Bomal kalguksu while removing odors peculiar to Bomal that can reduce the texture or flavor of Bomal kalguksu. It relates to bomal kalguksu and its manufacturing method, which can maximize the texture, color and flavor by using a specific broth that goes well with a specific dough, and specific additional ingredients.

In general, Bomal means 'godung' in the dialect of the Jeju Island region, and in Chinese characters it is called Na (螺, ban) or Nasa (螺旅). It is a generic term for mollusks belonging to gastropods, and in a narrow sense, it refers to animals with a spiral-shaped shell with a twisted shell, such as conch and conch conch among gastropods. Conch is known as a food for hangover, detoxification, liver and stomach.

Bomal kalguksu made with bomal, a type of conch, is a local food of Jeju. It is said that one of the origins is that when the haenyeo did not go out, they used a needle to spread the bomal they caught on the seashore with a needle, then boiled it to make a broth and put noodles in it to make kalguksu. Currently, several places (restaurants, etc.) in Jeju are making and selling Bomal Kalguksu with various recipes.

However, the unique miscellaneous odor of Bomal (this is an odor that is very offensive to the human sense of smell, and the element that emits the smell is also offensive to the sense of taste) can reduce the texture or flavor of Bomal Kalguksu.

Therefore, it removes the peculiar smell of bomal and improves the texture and flavor, and the broth, kalguksu noodles and additional ingredients that go into the bomal kalguksu are harmonized with the bomal and spread evenly throughout the kalguksu, thereby maximally improving the color, texture and flavor. need to do

Publication No. 10-2018-0097107 (2018.08.30.)

The present invention was created to meet the above-mentioned needs, and its purpose is to remove the peculiar odor of Bomal that can reduce the texture or flavor of Bomal Kalguksu while preserving the nutrition and taste of Bomal Kalguksu. It is to provide bomal kalguksu and its manufacturing method that can maximize the texture, color and flavor by using a specific broth that goes well with a specific dough, and specific additional ingredients.

In order to achieve the above object, the manufacturing method of bomal kalguksu according to an aspect of the present invention is, (a) 486-594 parts by weight of Hwangtae head, 810-990 parts by weight of shiitake mushrooms, kelp with respect to 16200-19800 parts by weight of water. 810 to 990 parts by weight, 1620 to 1980 parts by weight of radish, and 810 to 990 parts by weight of onion skins are boiled, the ingredients are removed, cooled, and refrigerated for one day to make a primary broth; (b) Add 270-330 parts by weight of maesaengi, 150-200 parts by weight of onion, and 150-200 parts by weight of radish to 3240-3960 parts by weight of water and boil for 3 minutes on high heat and 10 minutes on low heat, and then add other ingredients except for maesaengi Making a secondary broth by removing and cooling; (c) adding 9000 to 11000 parts by weight of washed kombu to 4500 to 5500 parts by weight of water and boiling it until the water becomes about 3150 to 3850 parts by weight, then removing and purifying the fermented rice to make a tertiary broth; (d) 54 to 66 parts by weight of the tertiary broth of step (c) in 540 to 660 water, 540 to 660 parts by weight of strong wheat flour, 90 to 110 parts by weight of hemp flour, 225 to 275 parts by weight of potato starch, and green tea powder or Add 45-55 parts by weight of one of the beet powder, and 27-33 parts by weight of spinach juice, 27-33 parts by weight of aloe juice, 27-33 parts by weight of cucumber juice, 27-33 parts by weight of milk, and 27-33 parts by weight of salt Adding more wealth, kneading, sealing and aging to make a dough, and using a noodle making machine to make kalguksu noodles with the dough; (e) Add 4-7 spoons of perilla oil to 225-275 parts by weight of porcini grains (bomal grains used together with the intestines and meat) from which the skin has been removed from the dried radish dried in step (c) and stir-fry over low heat for 7 to 12 minutes. 1st stir-fry step; (f) a second stir-frying step of further adding 1080 to 1320 parts by weight of cut seaweed and 8 to 17 parts by weight of minced garlic to the resultant of step (e) and further frying for 9 to 17 minutes over low heat; and (g) 225 to 275 parts by weight of the result of step (f) in 4500 to 5500 parts by weight of mixed broth in which the primary broth of step (a) and the secondary broth of step (b) are mixed 1:1 After slicing the pumpkin and boiling it for 3 minutes on high heat, add the kalguksu noodles of step (d) and boil for another 5 minutes to complete the bomal kalguksu noodles when the kalguksu noodles are cooked; may include.

In addition, according to another aspect of the present invention in order to achieve the above object, it is possible to provide a bomal kalguksu prepared by the method for manufacturing kalguksu.

As described above, according to the present invention, it is possible to remove the peculiar smell of bomal that can reduce the texture or flavor of bomal kalguksu while preserving the nutrition and taste of bomal, and also texture, color, flavor, flavor and nutrition. From the side, we make a specific broth and a specific dough using natural ingredients that go well with the bomal noodles, so that the bomal, broth and kalguksu noodles used for bomal kalguksu can harmonize evenly throughout the kalguksu. , flavor, and flavor can be maximized.

1 is a flowchart for explaining a method of manufacturing Bomal Kalguksu according to an embodiment of the present invention.

Hereinafter, Bomal Kalguksu and a manufacturing method thereof according to an exemplary embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart for explaining a method of manufacturing Bomal Kalguksu according to an exemplary embodiment of the present invention.

As shown in FIG. 1 , the method for manufacturing bomal kalguksu according to an embodiment of the present invention includes a first broth production step (S11), a second broth production step (S13), a third broth production step (S15), and kalguksu. It may include the noodle manufacturing step (S17), the first stir-frying step (S19), the second stir-frying step (S21), and the Bomal Kalguksu completion step (S23). .

1st broth production step (S11)

In the first broth preparation step (S11), 486-594 parts by weight of Hwangtae head, 810-990 parts by weight of shiitake mushrooms, 810-990 parts by weight of kelp, 1620-1980 parts by weight of radish, and 810 parts by weight of onion skin in 16200-19800 parts by weight of water. Add ~990 parts by weight and boil for 2 hours on low heat for 40 minutes on high heat to brew the active ingredients of the ingredients.

For example, put 540 g of yellow pollack head, 900 g of shiitake mushrooms, 900 g of kelp, 1800 g of radish, and 900 g of onion skins in 18000 mL of water and boil to make about 5400 mL of broth.

Because Hwangtae head is rich in protein and essential amino acids, it improves liver function and protects the liver, so it is excellent for relieving hangovers. Also, tryptophan promotes the secretion of seronin, which makes you feel happy, so it is effective in alleviating depression. Hwangtae head is low in fat and cholesterol and rich in protein, so it is good for dieting. In addition, it has effects such as cardiovascular regulation, antioxidant effect, anti-aging effect, and diuretic effect.

Shiitake mushrooms contain carbohydrates, protein, sodium, vitamins, dietary fiber, niacin, zinc, folic acid, lipids, phosphorus, iron, calcium, potassium, etc. As shiitake mushrooms contain a lot of various ingredients, they also have various effects such as:

Shiitake mushrooms first prevent aging with their antioxidant function, and in the case of selenium, a powerful antioxidant that can prevent cell destruction or aging. there is.

Second, shiitake mushrooms contain a lot of vitamin D, which can help bone health, osteoporosis prevention, and bone growth. Vitamin D is a component that enhances the absorption of calcium. Shiitake mushrooms contain abundant amounts of calcium. When consumed with calcium-rich foods, the absorption rate of calcium can be doubled.

Third, shiitake mushrooms keep digestion and a healthy digestive system. In other words, shiitake mushrooms, which are rich in fiber, can help prevent constipation and improve symptoms.

Fourth, shiitake mushrooms are rich in beta-glucan, which helps to strengthen immune function.

Fifth, shiitake mushrooms contain eritadidine, which is effective in lowering and excreting cholesterol remaining in the blood, which can help blood circulation. It can be effective in alleviating symptoms such as arteriosclerosis or high blood pressure, which are one of various vascular diseases.

In addition to various pigments such as carotene/xanthophylls/chlorophyll, kelp contains a lot of carbohydrates such as mannite/laminarin, which are made by carbon assimilation, and alginic acid, a component of the cell wall, and amino acids such as iodine/vitamin B2/glutamic acid. contains this The composition varies depending on the type, but in general, it is 16% water, 7% protein, 1.5% fat, 49% carbohydrate, and 26.5% inorganic salt. In particular, as it contains a lot of inorganic salts such as iodine, potassium, and calcium, it is good to eat kelp a little and often for the supply of inorganic salts. An amino acid called laminin contained in kelp has the effect of lowering blood pressure.

When adding radish to the broth, it doubles the cool taste and has digestive and detoxifying properties. The unique starch-decomposing enzyme contained in radish promotes digestion and absorption of food, and abundant vegetable fiber plays a role in cleaning up wastes in the intestine.

Onion has excellent effects on blood circulation and diabetes. It also thins and clears the blood, reducing cholesterol and preventing high blood pressure. The peel contains more of these nutrients and effects, so it is good to use the onion peel as a decoction.

In this embodiment, Daegwallyeong Hwangtae head, Jeju shiitake mushrooms, Wando kelp, Jeju radish, and Jeju onion skins are used.

Secondary broth production step (S13)

In the second broth preparation step (S13), 270-330 parts by weight of maesaeng, 150-200 parts by weight of onion, and 150-200 parts by weight of radish are added to 3240-3960 parts by weight of water and boiled for 3 minutes on high heat and 10 minutes on low heat. Make a second broth by removing the other ingredients except for the maesaenggi and cooling it.

For example, put 300 g of maesaengi, 150-200 g of onion, and 150-200 g of radish in 3600 mL of water and boil.

Mae Saengi is known as a nutritious food in the 2000s. It is a thin and soft sea green algae of the buckthorn algae that is eaten in soup, porridge, or jeon. It is known as a good food to prevent anemia and osteoporosis. Adds flavor, flavor, and nutrition.

In addition, as described above, it is much better to brew the secondary broth including maesaengi separately and mix the primary and secondary broth in an appropriate ratio than when boiling maesaengi directly in the primary broth. let it go

3rd broth production step (S15)

In the 3rd broth manufacturing step (S15), add 9000 to 11000 parts by weight of washed mullet (bomal with shell) to 4500 to 5500 parts by weight of water, boil it until the water becomes about 3150 to 3850 parts by weight, and then remove the broccoli. Refined to make tertiary broth.

For example, put 10 kg of washed kombu in 5000 mL of water and boil it until the water is about 3500 mL.

After washing the dried fish with clean water first and washing it second with coarse salt water to remove foreign substances attached to the shell, it is used in the third preparation of broth.

Kalguksu noodles manufacturing step (S17)

In the kalguksu noodles manufacturing step (S17), 54-66 parts by weight of the tertiary broth made in step S15 in 540-660 parts of water, 540-660 parts by weight of strong wheat flour, 90-110 parts by weight of hemp flour, 225-275 parts by weight of potato starch, and 45-55 parts by weight of either green tea powder or beet powder, and therein, 27-33 parts by weight of spinach juice, 27-33 parts by weight of aloe juice, 27-33 parts by weight of cucumber juice, 27-33 parts by weight of milk, and salt Add 27-33 parts by weight more, knead, and then seal and ripen to make dough, and use this dough to make kalguksu noodles. For example, kalguksu noodles can be made from dough using a noodle maker.

For example, for the dough, add 60mL of tertiary stock, 600g of strong wheat flour, 100g of hemp powder, 250g of potato starch, and 50g of either green tea or beet powder to 600mL of water, and add 30mL of spinach juice, 30mL of aloe juice, and cucumber Add 30mL of juice, 30mL of milk, and 30g of salt, knead it, and wrap it in plastic for about 2 days and keep it sealed.

When making the dough, you can add nutrition and flavor to the noodles by adding the tertiary broth, which is the water in which the bomal is boiled.

In addition, by adding hemp powder and potato starch to wheat flour in a specific ratio when making dough, it is possible to add the nutrients of hemp and potato to the noodles, as well as to improve the texture of the dough and improve its texture and elasticity.

In addition, green or red color and nutrition can be added to the noodles by using green tea powder or beet powder when preparing the dough.

In addition, when preparing the dough, spinach juice, aloe juice, and cucumber juice can be added to enhance the nutrition and taste of the vegetable.

1st stir-fry step (S19)

In the first stir-frying step (S19), add 4-7 tablespoons of perilla oil to 225-275 parts by weight of bomal and fry for 7-12 minutes over low heat. For example, add 5 tablespoons of perilla oil to 250g of Bomal and fry for 8-10 minutes over low heat. Stir-fry until you hear a popping sound, and then stir-fry while crushing the bubble.

Bomal removes the skin and uses the intestines and meat together. During the season from May to August, use fresh sage, and in other seasons, thaw and use frozen fermented sachets. On the other hand, it is possible to use a mixture of biological and frozen pellets in a certain ratio.

In this embodiment, the bomal used as the main ingredient of the bomal kalguksu can be used by mixing about 7:3 parts by weight of the self-fermented frozen bomal that contains shelled and gutted raw bomal, where the higher the ratio of raw bomal, the stronger the fishy smell. In addition, if the ratio of the self-fermented frozen porridge is increased, the unique taste and flavor of porridge may be weakened. That is, in order to use Bomal as the main ingredient of Bomal Kalguksu, it is very important to capture the unique fishy taste of Bomal. As a result of numerous tests, in this embodiment, Bomal was mixed and used in a ratio of 7:3 to fresh Bomal. It can enhance the taste and flavor of bomal while catching the fishy taste.

In addition, the unique miscellaneous odor (this is a very offensive odor to the human sense of smell, and the element that emits the smell is also offensive to the sense of taste) can reduce the texture or flavor of Bomal Kalguksu. Stir-fry until you hear a popping sound, then crush and stir-fry the porridge to get rid of the pungent odour, and the flavor can be doubled.

For reference, 'Bomal' means 'sea beating' in the Jeju language. Bomal, which can be easily found on the beaches of clean Jeju Island, has been a great ingredient for the people of Jeju since ancient times. The taste is the best in summer of the year, and in Jeju Island, godong is mainly eaten in soup or porridge. It has a clean and light taste, and is a nutritious food rich in protein and minerals.

The types of Jeju bomal are as follows.

Depending on the perspective of the sea field, different types of worms inhabit, and their taste and shape are different.

1) Broiled trout fish: It has the lowest taste and is caught the most. The texture is soft and the taste is sweet.

2) Mundagibomal (Eyed eyeball, Mundadakji, Mundadari): Green moss is attached to the shell. The flesh is slightly bitter, so it is also called 'Yakbomal'.

3) Maukbomal (hole chestnut conch): The shell is dark black-brown, and the surface is smooth and has a spiral shape. The flesh is slightly sweet and savory.

4) Maeongyi (Periwinkle, pine cone): The conch-shaped shell is bumpy and is mainly grayish-brown or pinkish in color. The flesh has a bitter and spicy taste.

5) Suduribomal (top conch): It has a conical shape and the shell is mainly pink. It has the best taste and is the ingredient of Bomal soup, Bomal Kalguksu, and Bomal porridge.

Bomal, which mainly feeds on small algae, is attached to rocks and can be easily collected without special tools. If you go out to the sea at low tide, you can easily catch it.

Since Jeju bomal is rich in protein, it has been a food ingredient to supplement the lack of animal protein in coastal villages on Jeju Island since ancient times. Arginine contained in Bomal is one of the semi-essential amino acids (protein basic unit) constituting proteins. Arginine can be synthesized in the body in adults, but the amount is very small. The amount of arginine contained in bomal is higher than that of eel and beef. Arginine promotes growth hormone secretion, enhances growth/immune response, reduces accumulated body fat, strengthens metabolism, strengthens muscle tissue, prevents kidney disease, treats erectile dysfunction, produces nitric oxide (NO), and nitric oxide helps to expand blood vessels. Substance -> vasodilation -> smooth supply of oxygen in the body -> removal of toxins such as ammonia -> When blood flows smoothly in the body, it has the function of recovering from fatigue and relieving hangover.

Bomal also contains abundant minerals such as calcium and iron. Bomal grown by eating only seaweed from clean areas is rich in minerals. Minerals make up only 4% of our body, but they are not produced in the body, so we have to get them through food. One of the five essential nutrients, it helps other essential nutrients work properly. In other words, without minerals, it means that even if the rest of the nutrients are ingested, the effect will not be displayed properly.

The liver is the largest internal organ in our body. When the liver, a very important body organ that is responsible for most of the metabolic functions essential for maintaining body functions, such as metabolism and storage of nutrients, and immune system management, deteriorates, symptoms such as fatigue, lethargy, unexplained muscle pain, and decreased vision can be seen. Bomal, a food high in protein and minerals, promotes the regeneration of liver cells.

Second stir-frying step (S21)

In the second stir-frying step (S21), 1080 to 1320 parts by weight of cut seaweed and 8 to 17 parts by weight of minced garlic are additionally added to the result of step S19, and stir-fry for 9 to 17 minutes over low heat. For example, add 1200 g of finely chopped seaweed and 10-15 g of minced garlic to the entire result of step S15 and stir-fry for 10 to 15 minutes over low heat to get rid of bad smell.

Bomal Kalguksu Completion Step (S23)

Bomal Kalguksu completion step (S23)

The primary broth prepared in step S11 and the secondary broth prepared in step S13 are mixed 1:1 to make a mixed broth, and 225 to 275 parts by weight of the result of step S21 is added to 4500 to 5500 parts by weight of the mixed broth, and an appropriate amount of carrots After slicing the pumpkin and squash, boil it over high heat for about 3 minutes, then add the kalguksu noodles from step (d) and boil for about 5 minutes more. When the kalguksu noodles are cooked, Bomal Kalguksu is completed.

For example, mix 2500 mL of the first broth of step S11 and 2500 mL of the second broth of step S13 to make 5000 mL of mixed broth. Boil for 3 minutes, then add the kalguksu noodles from step S17 and boil for another 5 minutes. When the kalguksu noodles are cooked, Bomal Kalguksu is completed.

Since this embodiment is based on 10 servings, if less or more than 10 servings of Bomal Kalguksu is required based on this, you can cook by adjusting the amount of the ingredients in each step as needed.

The above description is merely illustrative of the technical idea of the present invention, and various modifications and variations will be possible without departing from the essential characteristics of the present invention by those skilled in the art to which the present invention pertains. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

S11: 1st broth manufacturing step
S13: Secondary broth manufacturing step
S15: 3rd broth production step
S17: Kalguksu noodles manufacturing stage

Claims (2)

(a) 486-594 parts by weight of Hwangtae head, 810-990 parts by weight of shiitake mushrooms, 810-990 parts by weight of kelp, 1620-1980 parts by weight of radish, and 810-990 parts by weight of onion skin with respect to 16200-19800 parts by weight of water After boiling, removing the ingredients and refrigerated maturation for one day to make the primary broth;
(b) putting 270-330 parts by weight of maesaengi, 150-200 parts by weight of onion, and 150-200 parts by weight of radish in 3240-3960 parts by weight of water and boiling, then removing other ingredients except for maesaengi and cooling to make a secondary broth;
(c) adding 9000 to 11000 parts by weight of washed kombu in 4500 to 5500 parts by weight of water and boiling it, then removing and purifying the dried koji to make a tertiary broth;
(d) 54 to 66 parts by weight of the tertiary broth of step (c) in water 540 to 660 parts by weight, 540 to 660 parts by weight of strong wheat flour, 90 to 110 parts by weight of hemp flour, 225 to 275 parts by weight of potato starch, and green tea powder or Add 45-55 parts by weight of one of the beet powder, and 27-33 parts by weight of spinach juice, 27-33 parts by weight of aloe juice, 27-33 parts by weight of cucumber juice, 27-33 parts by weight of milk, and 27-33 parts by weight of salt Adding more wealth, kneading, sealing and aging to make a dough, and making kalguksu noodles with the dough;
(e) the first stir-frying step of adding 4-7 spoons of perilla oil to 225-275 parts by weight of porridge from which the skins have been removed from the dried pods obtained in step (c) and frying them over low heat for 7-12 minutes;
(f) a second stir-frying step of further adding 1080 to 1320 parts by weight of cut seaweed and 8 to 17 parts by weight of minced garlic to the resultant of step (e) and further frying for 9 to 17 minutes over low heat; and
(g) 225-275 parts by weight of the result of step (f) is added to 4500-5500 parts by weight of mixed broth in which the primary broth of step (a) and the secondary broth of step (b) are mixed 1:1 After slicing and boiling the kalguksu, add the noodles of step (d) and boil it further to complete the Bomal Kalguksu;
Bomal Kalguksu manufacturing method comprising a. The bomal kalguksu prepared by the method of claim 1 .

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