KR102643565B1 - Chicken Kalguksu with improved texture and its manufacturing method - Google Patents

Abstract

The present invention relates to chicken kalguksu noodles with improved texture and a method for producing the same. In particular, the texture of kalguksu noodles is improved by adding Eureum fiber to the dough and maturing the dough with red yeast, and making broth using filtered water using roasted chicken bones. It relates to chicken noodle soup with improved texture and reduced greasiness and a method for manufacturing the same.

Description

Chicken Kalguksu with improved texture and its manufacturing method {Chicken Kalguksu with improved texture and its manufacturing method}

The present invention relates to chicken kalguksu noodles with improved texture and a method for producing the same. In particular, the texture of kalguksu noodles is improved by adding Eureum fiber to the dough and maturing the dough with red yeast, and making broth using filtered water using roasted chicken bones. It relates to chicken kalguksu with an improved texture that reduces greasiness while maintaining a cool taste, and a method for manufacturing the same.

Kalguksu, which allows you to fully enjoy the taste of handmade noodles and soft noodles made from wheat dough, has become a favorite food that whets people's appetite. Kalguksu is one of the summer dishes and goes well with chicken broth and zucchini. Generally, in rural areas, zucchini and potatoes are boiled in chicken broth, in mountainous areas, kalguksu is made with anchovy stew, and in coastal areas, kalguksu is made with clam stew. In addition, the Inland-style kalguksu is characterized by a clean soup taste as it is topped with shredded pumpkin sprouts and beef toppings that are sliced and stir-fried in bone broth, while the Southern-style kalguksu is characterized by a spicy taste due to the addition of red pepper powder to the soup boiled with anchovies and sliced garlic or green onions.

Unlike in the past when the supply of flour was limited, these kalguksu are widely used as a popular food for the common people due to the mass distribution of flour through imports. Recently, in response to consumers' diverse tastes and interest in health, each type of noodle soup has been developed with its own special features. Improved kalguksu and its manufacturing methods are continuously being proposed.

In this regard, Korean Patent Publication No. 10-1903651 discloses chicken kalguksu and its manufacturing method that can improve the quality of meat and enrich the taste of food by adding spicy vegetable toppings and half a steamed chicken. In addition, Korean Patent Publication No. 10-1702809 improves the flavor and texture of kalguksu noodles by mixing natural seasonings made from dried and ground various crops, vegetables, and seafood with wheat flour when making kalguksu noodles, while also improving the health of consumers. It discloses kalguksu that can contribute and its manufacturing method.

However, compared to research aimed at improving the taste of kalguksu or improving the health of consumers, there is a lack of research on improving the texture of kalguksu noodles, so additional research is needed.

Korean Patent Publication No. 10-1903651 Korean Patent Publication No. 10-1702809

In order to solve the above problems, the present invention improves the texture of kalguksu noodles by adding Eureum fiber to the dough and maturing the dough with red yeast, and making broth with filtered water using roasted chicken bones to maintain a cool taste while maintaining a smooth texture. Provides chicken kalguksu with improved texture and reduced fatness, and a method for manufacturing the same.

The above purpose is 90 parts by weight of perilla seed powder, 20 parts by weight of pork bone concentrate powder, 20 parts by weight of roasted soybean powder, 10 parts by weight of chicken stock, 70 parts by weight of sodium L-glutamate, 30 parts by weight of sugar, 50 parts by weight of salt, and 2000~2200 parts by weight of filtered water. A broth production step of mixing parts by weight; Steam the Eureum fiber with pine needles, remove the pine needles, and mix 3-5% by weight of the steamed Eureum fiber, 40-45% by weight of flour, 10-12% by weight of starch, and 38-47% by weight of purified water to make dough. Dough manufacturing steps; A dough maturation step of applying the Honggukgyun culture medium to the surface of the dough and maturing it for 2 to 5 days at 12 to 17°C; A kalguksu noodle manufacturing step in which the aged dough is shaped to a certain thickness, a mixture of milk and starch is applied to the surface, and then fried in oil at 180-200°C for 5-10 seconds; And a cooking step of adding kalguksu noodles to the broth and boiling it; It can be achieved by a method for producing chicken noodle soup with improved texture, including.

Specifically, the filtered water in the broth production step contains 30-40% by weight of roasted chicken bones, 10% by weight of zeolite, and 50-60% by weight of activated carbon, prepared by finely grinding chicken bones and then roasting them at 170-180°C for 15-20 minutes. It may be manufactured by filtering distilled water at 60 to 100°C through a filter consisting of .

Specifically, the maturation step may further include the step of mixing the outside and inside of the dough by re-kneading the dough once every 24 hours during the maturation process.

Specifically, the koreum fiber in the dough manufacturing step may be manufactured by removing the seeds from the pulp of the koreum fruit, dissolving the pulp in water, and then freeze-drying.

In addition, the above object can be achieved by chicken noodle soup with improved texture prepared by the above-mentioned production method.

Chicken kalguksu with an improved texture according to the present invention improves the texture of the kalguksu noodles by adding geureum fiber to the dough and maturing the dough with red yeast, and making broth with filtered water using roasted chicken bones to maintain a cool taste while maintaining a greasy taste. It can be used in restaurants that prepare and serve chicken noodle soup.

Figure 1 is a flowchart illustrating a method of manufacturing chicken noodle soup with improved texture according to an embodiment.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, various changes can be made to the embodiments, so the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Terms such as first or second may be used to describe various components, but these terms should be interpreted only for the purpose of distinguishing one component from another component. For example, a first component may be named a second component, and similarly, the second component may also be named a first component.

When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may exist in between.

The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. It has meaning. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the embodiments of the present invention, have an ideal or excessively formal meaning. It is not interpreted as

The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are illustrative, and the present invention is not limited to the matters shown. Additionally, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.

When interpreting a component, it is interpreted to include the margin of error even if there is no separate explicit description.

The size and thickness of each component shown in the drawings are shown for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the components shown.

Each feature of the various embodiments of the present invention can be partially or fully combined or combined with each other, and as can be fully understood by those skilled in the art, various technical interconnections and operations are possible, and each embodiment may be implemented independently of each other. It may be possible to conduct them together due to a related relationship.

One aspect of the hospital is 90 parts by weight of perilla seed powder, 20 parts by weight of pork bone concentrate powder, 20 parts by weight of roasted soybean powder, 10 parts by weight of chicken stock, 70 parts by weight of sodium L-glutamate, 30 parts by weight of sugar, 50 parts by weight of salt, and 2000~2000 parts of filtered water. A broth manufacturing step of mixing 2200 parts by weight; Steam the pulp fibers with pine needles, remove the pine needles, and mix 3-5% by weight of the steamed pulp fibers, 40-45% by weight of flour, 10-12% by weight of starch, and 38-47% by weight of purified water. Dough manufacturing step of kneading; A dough maturation step of applying the Honggukgyun culture medium to the surface of the dough and maturing it for 2 to 5 days at 12 to 17°C; A kalguksu noodle manufacturing step in which the aged dough is shaped to a certain thickness, a mixture of milk and starch is applied to the surface, and then fried in oil at 180-200°C for 5-10 seconds; And a cooking step of adding kalguksu noodles to the broth and boiling it; It provides a method for manufacturing chicken noodle soup with improved texture, including.

Hereinafter, a method for manufacturing chicken kalguksu with improved texture according to an embodiment of the present invention can be described through Figure 1.

First, 90 parts by weight of perilla seed powder, 20 parts by weight of pork bone concentrate powder, 20 parts by weight of roasted soybean powder, 10 parts by weight of chicken stock, 70 parts by weight of monosodium L-glutamate, 30 parts by weight of sugar, 50 parts by weight of salt, and 2000-2200 parts by weight of filtered water. Mix the parts to make broth.

The perilla powder means that the grains of perilla frutescens var. japonica, an annual herb of the dicotyledonous plant order Lamiaceae, are roasted and then powdered. It has a nutty flavor and is mainly used in cooking.

The pork bone concentrate powder refers to concentrated pork bone broth made from pork bones, then freeze-dried and powdered. It is mainly used in soup dishes.

The roasted soybean powder refers to the grains of soybean (Glycine max), an annual plant of the dicotyledonous plant Rosaceae legumes, roasted and then powdered. It has a savory taste and is widely used in various dishes.

The chicken stock originally refers to broth made by steeping chicken or chicken bones for a long time, but recently, it refers to adding seasonings to chicken broth, drying it, and solidifying it into powder or cubes. It is used in various soup dishes that require the taste of chicken broth.

The L-monosodium glutamate is a white or colorless crystal that has no odor or taste of its own but adds flavor to dishes when cooked. L-sodium glutamate is composed of glutamic acid (88%), a type of amino acid that makes up protein, and sodium (12%). It is used in a variety of dishes as it is the easiest to achieve ‘umami’.

In one embodiment, the filtered water consists of 30-40% by weight of roasted chicken bones, 10% by weight of zeolite, and 50-60% by weight of activated carbon, prepared by finely grinding chicken bones and then roasting them at 170-180°C for 15-20 minutes. It may be manufactured by filtering distilled water at a temperature of 60 to 100°C through a filter medium.

The filtered water in the present invention consists of roasted chicken bones in the form of a filter and filters high-temperature distilled water. Compared to chicken broth extracted by boiling existing chicken bones, the cool taste of the broth is maintained while the chicken broth It can reduce the greasy taste.

Next, the geureum pulp fiber is steamed together with pine needles, the pine needles are removed, and 3-5% by weight of the steamed ureum pulp fiber, 40-45% by weight of flour, 10-12% by weight of starch, and 38-47% by weight of purified water are added. Prepare the dough by mixing %.

The above-mentioned Akebia quinata pulp fiber refers to fiber extracted from the pulp of the fruit of Akebia quinata, a deciduous vine of the dicotyledonous plant Akebia quinata.

Specifically, the fruit pulp fiber may be manufactured by removing the seeds from the pulp of the fruit, dissolving the pulp in water, and then freeze-drying. The above-described method of extracting the eureum pulp fiber can help improve the texture of the kalguksu noodles produced by preserving the structure of the eoreum pulp fiber and the active ingredients of the eureum pulp.

The pine needles refer to the leaves of Pinus densiflora, an evergreen coniferous tree of the gymnosperm coniferous family Pinaceae. It has a unique flavor and is used as a tea or cooking ingredient.

In the present invention, the process of steaming the eureum pulp fibers together with pine needles softens the eureum pulp fibers during the steam treatment process and at the same time coats the eoreum pulp fibers with the active ingredients of the pine needles, helping to improve the texture of the kalguksu noodles produced including them. I can give it.

Next, the red yeast culture solution is applied to the surface of the dough and aged at 12-17°C for 2-5 days.

The red yeast (genus Monascus) refers to yeast that is grown by culturing red yeast mold on the surface of non-glutinous rice grains. The fermented product of red yeast is called red yeast, and when used in cooking, red yeast is known to lower blood cholesterol levels and lower blood pressure and blood sugar levels.

In the present invention, the process of maturing the dough using a culture of red yeast yeast can produce active substances in the dough that are beneficial to the health of consumers by maturing using red yeast bacteria, and at the same time, soften the surface of the dough to improve the texture of the kalguksu noodles produced through this. It could be something to improve.

In one embodiment, the maturation step may further include the step of mixing the outside and inside of the dough by re-kneading the dough once every 24 hours during the maturation process.

In the present invention, the process of re-kneading during maturation may be to mix the surface of the rim, which has become soft due to maturation, with the interior to soften the entire dough during the maturation process.

Next, shape the aged dough to a certain thickness, apply a mixture of milk and starch on the surface, and fry it in oil at 180-200℃ for 5-10 seconds.

In the present invention, the process of frying the shaped dough may be to improve the texture of the noodles by creating bubbles on the surface of the dough during the frying process and retaining broth on the surface of the noodle soup during the subsequent cooking process. In addition, the mixture is applied to the surface of the dough to create a film on the surface of the dough during the frying process, and when the dough is fried, air bubbles are created inward rather than outward from the surface of the dough, so that the shape of the fried dough is changed by the bubbles. It may help prevent deformation.

The purpose of the frying process in the present invention is to fry the dough in a short time so that only the surface of the dough is fried. If the dough is fried for less than 5 seconds, the texture of the kalguksu noodles produced may not be sufficiently improved, and if fried for more than 10 seconds, the core of the dough may be fried, making the dough hard and the texture deteriorated. .

In one embodiment, the dough shaping process may be shaping the dough into a noodle shape with a thickness of 4 to 6 mm. The above-described thickness is a thickness optimized during research for the texture of the kalguksu noodles according to the present invention. If the thickness of the noodles is less than 4 mm, the texture of the kalguksu noodles may be deteriorated as the deep portion of the noodles may be fried during the frying process. , if the thickness of the noodle exceeds 6mm, the noodle may be too thick and the texture of the kalguksu made with it may deteriorate.

Finally, kalguksu noodles are added to the broth and boiled to complete chicken kalguksu with improved texture.

Specifically, the process of boiling kalguksu noodles in the broth may include boiling the broth first, then adding kalguksu noodles to the boiling broth and boiling for 5 to 7 minutes, but is not limited to this.

In addition, the process of putting kalguksu noodles in the broth and boiling them can additionally include various ingredients such as vegetables, meat, seafood, etc. in the kalguksu noodles as long as they do not impair the texture of the kalguksu noodles.

Another aspect of the present application provides chicken kalguksu with improved texture prepared by the above-described manufacturing method.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for illustrating the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1]

First, mix 90 parts by weight of perilla seed powder, 20 parts by weight of pork bone concentrate powder, 20 parts by weight of roasted soybean powder, 10 parts by weight of chicken stock, 70 parts by weight of monosodium L-glutamate, 30 parts by weight of sugar, 50 parts by weight of salt, and 2000 parts by weight of filtered water. Thus, broth was prepared. The filtered water was prepared by finely grinding chicken bones and then roasting them at 180°C for 16 minutes and filtering distilled water at 85°C through a filter consisting of 40% by weight of roasted chicken bones, 10% by weight of zeolite, and 50% by weight of activated carbon.

Next, the eureum pulp fiber was steamed together with pine needles, the pine needles were removed, and dough was prepared by mixing 5% by weight of the steamed eureum fiber, 45% by weight of flour, 10% by weight of starch, and 40% by weight of purified water. The fruit pulp fiber was prepared by removing the seeds from the pulp of the fruit, dissolving the pulp in water, and then freeze-drying it.

Next, the red yeast culture was applied to the surface of the dough and the dough was aged at 15°C for 3 days. The matured dough was shaped to a thickness of 5 mm using a noodle making machine, and then a mixture of 70% by weight milk and 30% starch was applied to the noodles made through the noodle making machine and fried in oil at 200°C for 6 seconds to produce kalguksu noodles. .

Finally, the broth was first boiled, then kalguksu noodles were added to the boiling broth and boiled for 5 minutes to complete chicken kalguksu with improved texture. The prepared chicken noodle soup was named Example 1.

[Example 2]

Chicken kalguksu prepared in the same manner as Example 1, but including the additional step of mixing the outside and inside of the dough by re-kneading the dough once every 24 hours during the aging process, was named Example 2.

[Comparative Example 1]

Chicken kalguksu was manufactured in the same manner as Example 1, but by replacing the steamed Eureum fiber with wheat flour during the dough manufacturing process, and was named Comparative Example 1.

[Comparative Example 2]

Chicken kalguksu prepared in the same manner as in Example 1, but aged without applying red yeast during the dough aging process, was named Comparative Example 2.

[Comparative Example 3]

Chicken kalguksu prepared in the same manner as Example 1, but excluding the mixing solution application and frying process during the kalguksu noodle manufacturing process, was named Comparative Example 3.

[Experimental Example 1: Sensory evaluation]

Sensory evaluation was conducted to confirm the taste, flavor, texture, and overall preference of Examples 1 to 2 and Comparative Examples 1 to 3. Sensory evaluation was conducted on 20 food experts and 30 general consumers (15 men, 15 women) using a 5-point scale (5 points: very good, 3 points: average, 1 point: very bad). Measured. The measured results are shown in Table 1 below.

taste zest Texture Comprehensive preference Example 1 4.3 4.0 4.2 4.2 Example 2 4.3 4.0 4.4 4.2 Comparative Example 1 4.2 4.0 3.7 4.0 Comparative Example 2 4.2 3.8 3.8 3.9 Comparative Example 3 4.3 4.0 3.7 4.0

As shown in Table 1, the taste, flavor, texture, and overall preference of Examples 1 and 2 all showed 4 or more points. In particular, in the case of Example 2, it was confirmed that the texture was improved compared to Example 1, and the aging It was confirmed that the re-kneading process affected the texture of the chicken kalguksu.

On the other hand, it was confirmed that the texture of Comparative Examples 1 and 3 was significantly reduced compared to Example 1, confirming that the addition of Eureum fiber and the frying process affected the texture of chicken noodle soup. In Comparative Example 2, it was confirmed that the flavor and texture were reduced compared to Example 1, and it was confirmed that aging using red yeast rice affects the flavor and texture.

Claims (3)

Mix 90 parts by weight of perilla seed powder, 20 parts by weight of pork bone concentrate powder, 20 parts by weight of roasted soybean powder, 10 parts by weight of chicken stock, 70 parts by weight of sodium L-glutamate, 30 parts by weight of sugar, 50 parts by weight of salt, and 2000-2200 parts by weight of filtered water. A broth manufacturing step;
Steam the pulp fibers with pine needles, remove the pine needles, and mix 3-5% by weight of the steamed pulp fibers, 40-45% by weight of flour, 10-12% by weight of starch, and 38-47% by weight of purified water. Dough manufacturing step of kneading;
A dough maturation step of applying the Honggukgyun culture medium to the surface of the dough and then maturing it at 12 to 17°C for 2 to 5 days;
A kalguksu noodle manufacturing step in which the aged dough is shaped to a certain thickness, a mixture of milk and starch is applied to the surface, and then fried in oil at 180-200°C for 5-10 seconds; and
A cooking step of adding kalguksu noodles to the broth and boiling it; Method for producing chicken noodle soup with improved texture, including.
According to paragraph 1,
The filtered water in the broth production step is composed of 30-40% by weight of roasted chicken bones, 10% by weight of zeolite, and 50-60% by weight of activated carbon, prepared by finely grinding chicken bones and then roasting them at 170-180°C for 15-20 minutes. A method of producing chicken noodle soup with improved texture, which is manufactured by filtering distilled water at 60 to 100°C through a filter.
According to paragraph 1,
The ripening step is a method of producing chicken kalguksu with improved texture, which further includes the step of mixing the outside and inside of the dough by re-kneading the dough once every 24 hours during the aging process.