KR102635336B1 - Method for manufacturing naengmyeon broth using Schisandra chinensis - Google Patents

Abstract

The present invention relates to a method of manufacturing cold noodle broth using Schisandra chinensis extract, which provides the unique taste and flavor of Schisandra chinensis by mixing Schisandra chinensis juice. The method of manufacturing cold noodle broth using Schisandra chinensis extract of this embodiment includes (a) meat using meat; Step of preparing broth, (b) preparing base broth using vegetables, (c) preparing Schisandra chinensis extract by mixing, stirring and maturing Schisandra fruit juice and xylose sugar extracted by squeezing Schisandra fruit, and , (d) stirring and maturing the mixture containing the meat broth, base broth, and Schisandra chinensis extract prepared in steps (a) to (c).

Description

Method for manufacturing naengmyeon broth using Schisandra chinensis}

The present invention relates to a method of manufacturing cold noodle broth, and more specifically, to a method of manufacturing cold noodle broth using Schisandra chinensis extract, which provides the unique taste and flavor of Schisandra chinensis by mixing Schisandra chinensis juice.

In general, naengmyeon is a type of food made by boiling noodles made of buckwheat flour or buckwheat flour and potato powder, dunking them in cold water, topping them with vegetables, cold cuts, egg yolks, etc., and adding vinegar, mustard, pepper, etc. Instead, the water in which the meat was boiled is widely used as cold noodle broth.

The main ingredients of cold noodle broth are typically beef, lamb, or their bones, which are boiled for a long time to produce a deep, rich taste and aroma. The seasoning of cold noodle broth is usually adjusted using soy sauce and various seasoning ingredients. Additionally, to enhance the taste and aroma of the broth, vegetables such as bracken, cucumber, pear, and cabbage are also boiled together.

Meanwhile, Schisandra chinensis is the fruit of the Schisandra chinensis tree. It is dark red in color and is known to taste sweet, sour, bitter, salty and spicy when consumed. In addition, Schisandra chinensis contains ingredients such as cizandrin, gomicin, citral, malic acid, and citric acid, which are known to help promote heart health and blood vessel health, as well as improve immunity and lung function.

Schisandra chinensis is used as a food ingredient in various forms, and as an example, Korea Patent Publication No. 10-2022-0059280 introduces a method of manufacturing Schisandra chinensis cold noodle broth. The method for producing Schisandra chinensis cold noodle broth in the above patent document involves adding Schisandra chinensis vinegar to cold noodle broth. However, when mixing Schisandra chinensis vinegar with cold noodles as shown in Patent Document 1, there is a disadvantage in that the unique aroma and flavor of Schisandra chinensis are halved due to the strong bitter taste unique to vinegar.

Korean Patent Publication No. 10-2022-0059280

The object of the present invention is to provide a method of producing cold noodle broth using Schisandra chinensis extract, which can provide the unique taste and flavor of Schisandra chinensis using Schisandra chinensis extract.

The method of manufacturing cold noodle broth using Schisandra chinensis extract of this embodiment to solve the above problems includes the steps of (a) producing meat broth using meat, (b) preparing base broth using vegetables, ( c) preparing Schisandra chinensis extract by mixing, stirring and maturing Schisandra fruit juice and xylose sugar, and (d) meat broth and base broth prepared in steps (a) to (c) and stirring and maturing the mixture containing the Schisandra chinensis extract.

Additionally, in step (c), Schisandra chinensis juice and xylose sugar can be mixed at the same weight ratio.

Additionally, in step (d), 6.5L of meat broth and 0.5L of Schisandra chinensis extract can be mixed with 12L of base broth.

The cold noodle broth containing Schisandra chinensis extract of this example provides excellent taste and flavor and is especially effective in improving the refreshing feel of the cold noodle broth.

Figure 1 is a flow chart showing a method for producing Schisandra chinensis broth according to this embodiment.

The technical problems achieved by the present invention and its implementation will become clear by the preferred embodiments described below. Hereinafter, preferred embodiments of the present invention will be examined in detail with reference to the attached drawings.

It should be understood that the differences in this embodiment, described later, are not mutually exclusive. That is, without departing from the spirit and scope of the present invention, the specific shape, structure, and characteristics described may be implemented in other embodiments with respect to one embodiment, and the positions of individual components within each disclosed embodiment. Alternatively, it should be understood that the arrangement may change, and like reference numbers in the drawings refer to the same or similar functions across various aspects.

Figure 1 is a flow chart showing a method for producing Schisandra chinensis broth according to this embodiment.

Referring to Figure 1, the method of producing Schisandra chinensis broth of this embodiment includes a process of producing meat broth (S10), a process of producing Schisandra chinensis extract (S20), and a process of preparing base broth (S30), It includes a process (S40) of producing Schisandra chinensis cold noodle broth by mixing the meat broth, Schisandra chinensis extract, base broth, and other auxiliary ingredients prepared through the same process as above. Hereinafter, each process will be examined in detail according to examples.

Meat broth production

The process of producing meat broth (S10) is a process of producing broth using meat. In this embodiment, meat broth is manufactured using Korean beef brisket and sirloin as ingredients. Meat broth according to the example is prepared by putting 500 g of Korean beef brisket and 200 g of sirloin in 15 liters of water and boiling it at a temperature of 100°C. When the water starts to boil, boil it for an additional 2 hours to brew the broth, cool it sufficiently at room temperature, and store it in a low temperature environment of -2℃.

Schisandra chinensis extract manufacturing

The process of producing Schisandra chinensis extract (S20) is a process of preparing a liquid to be mixed with broth from Schisandra fruit, a process of extracting Schisandra fruit juice (S21), a process of mixing xylose sugar with Schisandra fruit juice (S22), It consists of the process of maturing Schisandra chinensis juice mixed with xylose sugar (S23).

Schisandra fruit juice can be extracted from fresh or frozen fruit of Schisandra fruit. Extracting Schisandra fruit from fresh fruit has the advantage of producing fresh juice, but because Schisandra fruit has a limited harvest time, the time when Schisandra fruit juice can be extracted from fresh fruit is very limited.

Therefore, this embodiment includes a process of extracting juice from frozen Schisandra fruit, and when using frozen fruit, Schisandra fruit juice can be extracted without restrictions on timing. After harvesting, Schisandra fruit is stored frozen at -20℃, and when used, it is thawed sufficiently in an environment of 3℃ to 5℃, and is preferably thawed naturally in an environment of 4℃.

According to the embodiment, the process of extracting Schisandra fruit juice (S21) involves grinding fresh or thawed Schisandra fruit with a grinder and then extracting the juice using a juicer. At this time, juice extraction can be performed by applying pressure of about 10 kg to the juicer. Next, the juice from Schisandra fruit is filtered again through a 60 mesh strainer to extract liquid Schisandra fruit juice without impurities or ingredients.

Then, xylose sugar is mixed with the extracted Schisandra chinensis juice (S22). According to the example, 5L of Schisandra chinensis juice and 5kg of xylose sugar were mixed in the same weight ratio and then placed in a stirrer and stirred for 30 minutes. At this time, the stirrer is preferably one that rotates at 20 RPM, and the sugar content after stirring is set to 52 to 55 Brix. If the sweetness of the Schisandra chinensis juice after stirring is less than 52 Brix, little sweetness is created in the cold noodle broth, and if it exceeds 52 Brix, the sweetness is strong and the overall aesthetic is deteriorated.

Here, xylose sugar is mixed to improve the sweetness and refreshing feeling of Schisandra chinensis juice, and xylose is mixed with xylose sugar at a weight ratio of 9 to 10%, preferably 9.5%, based on the total weight. In addition, xylose sugar has a lower rate of sugar absorption in the body compared to regular refined sugar, making it advantageous for preventing diabetes.

Next, Schisandra chinensis juice having a brix of 52 to 55 is aged for 4 days in a low temperature environment of 15°C without direct sunlight to prepare Schisandra chinensis extract to be used in cold noodle broth (S23).

The Schisandra chinensis extract of this example can maintain the inherent taste and refreshing feeling of Schisandra chinensis by extracting juice from fresh or frozen fruit, and the sweetness and refreshing feeling can be further improved by mixing with xylose sugar.

Base broth production

The process of manufacturing base broth (S30) is a process of manufacturing broth, which is the basis of cold noodle broth, using vegetables. The base broth according to the example is made by washing 2kg of radish, 200g of red pepper seeds, 200g of dried shiitake mushrooms, 600g of dried pollack head, and 800g of onion thoroughly, then putting them in 25L of water and boiling at 100°C. When the water starts to boil, boil it for another 2 hours, cool it to room temperature, and store it in a low temperature environment of -2℃.

Naengmyeon broth manufacturing

Cold noodle broth is prepared by mixing a certain amount of meat broth, Schisandra chinensis extract, and base broth prepared through each process with other auxiliary ingredients (S40).

Cold noodle broth according to an example is made by mixing 6.5L of meat broth, 0.5L of Schisandra chinensis extract, 800g of sugar, 0.8L of vinegar, and 1.0L of soup soy sauce with 12L of base broth, stirred for 40 minutes using a stirrer, and placed in an environment of above 15°C. It is aged for 24 hours and used as cold noodle broth.

Sensory test

A sensory test was conducted on 20 adults to evaluate the refreshing sensation and overall taste of Schisandra chinensis cold noodle broth prepared according to this example. Personal expressions of the test results were categorized as excellent (5), excellent (4), average (3), bad (2), and bad (1). Table 1 shows the evaluation results for each item. The total score and average are shown.

In the sensory test in Table 1, the comparative example was a cold noodle broth prepared by mixing meat broth, base broth, sugar, vinegar, and soup soy sauce prepared according to this example, and the example was a cold noodle broth of the comparative example with Schisandra chinensis The target was Schisandra chinensis cold noodle broth prepared by further mixing the extract.

division Comparative example Example refreshing feeling 78(3.9) 90(4.5) overall taste 84(4.2) 92(4.6)

As can be seen from the sensory test in Table 1, the cold noodle broth containing Schisandra chinensis extract (Example) was confirmed to have superior overall taste compared to the cold noodle broth without Schisandra chinensis extract (comparative example), and in particular, the general taste It can be seen that the refreshing feeling increases significantly compared to cold noodle broth.

Although exemplary embodiments of the present invention have been shown and described as described above, various modifications and other embodiments will occur to those skilled in the art. These modifications and other embodiments are to be considered and included in the appended claims without departing from the true spirit and scope of the present invention.

Claims (3)

(a) Preparing meat broth by boiling Korean beef brisket and sirloin in water;
(b) preparing base broth by washing radish, red pepper seeds, dried shiitake mushrooms, dried pollack heads, and onions and boiling them in water;
(c) mixing, stirring, and maturing liquid Schisandra fruit juice and xylose sugar to produce Schisandra chinensis extract;
(d) comprising the step of stirring and maturing the mixture containing the meat broth, base broth, and Schisandra chinensis extract prepared in steps (a) to (c),
Method of making cold noodle broth using Schisandra chinensis extract. According to claim 1,
In step (c), Schisandra chinensis juice and xylose sugar are mixed in the same weight ratio,
Method of making cold noodle broth using Schisandra chinensis extract. According to claim 2,
In step (d), mixing 6.5L of meat broth and 0.5L of Schisandra chinensis extract with respect to 12L of base broth,
Method of making cold noodle broth using Schisandra chinensis extract.