KR102929293B1 - Beef large intestine pasta using a stone pot and manufacturing method thereof - Google Patents

Abstract

The present invention relates to large intestine pasta using a stone pot and a method for manufacturing the same, and more particularly, to large intestine pasta using a stone pot and a method for manufacturing the same, which can maintain a constant temperature even during transportation to a table by using a stone pot with excellent heat retention, can form an appropriate concentration of pasta sauce to exhibit a concentrated flavor, and can exhibit a three-dimensional flavor by hierarchically blending multiple flavor sources, thereby exhibiting a more popular and luxurious flavor. To this end, the method for manufacturing large intestine pasta comprises the steps of: immersing washed large intestine in a seasoning composition containing soy sauce, garlic, onion, fruits, red pepper powder, and spices; first heating the large intestine soaked in the seasoning composition over a charcoal fire to pre-cook it; second heating the pre-cooked large intestine over a charcoal fire to complete the seasoned large intestine; preparing and boiling pasta noodles; mixing vegetable broth, ragu sauce, large intestine pasta sauce, and red pepper powder with the boiled pasta noodles to cook pasta; and a step of sequentially placing the cooked pasta, seasoned large intestine, and buldak sauce on a preheated stone plate to obtain large intestine pasta.

Description

Beef Large Intense Pasta Using a Stone Pot and Manufacturing Method Thereof

The present invention relates to daechang pasta using a stone pot and a method for manufacturing the same, and more particularly, to daechang pasta using a stone pot and a method for manufacturing the same, which maintains a constant temperature even during transportation to a table by using a stone pot with excellent heat retention, allows pasta sauce to form an appropriate concentration to exhibit a concentrated flavor, and hierarchically combines a plurality of flavor sources to implement a three-dimensional flavor, thereby exhibiting a more popular and luxurious flavor.

Recently, domestic food culture has been rapidly westernizing, and with the growth of the restaurant market centered on Italian cuisine, demand for pasta has been continuously increasing.

Pasta, made primarily from wheat flour, can be prepared with a variety of ingredients and sauces. This allows for limitless variations based on the combination of ingredients while maintaining the basic cooking method. Consequently, pasta can be enjoyed as both a convenient and sophisticated meal, establishing itself as a popular menu item across all age groups and social classes.

In Korea, authentic Western-style pastas based on tomato, cream, and oil sauces are commonly served at Italian restaurants and brunch cafes. However, these traditional pasta cooking methods often fall short of perfectly satisfying the Korean palate. Indeed, Korean consumers, who prefer spicy and rich flavors, sometimes find the pastas bland or lacking in individuality.

Meanwhile, Koreans have traditionally had a strong preference for spicy flavors and enjoy dishes featuring strong spices and seasonings. However, to date, there have been few cases of authentically incorporating spiciness into pasta. While some fusion pastas have been introduced, they often simply utilize ingredients like ramen soup or add seasonings. Spicy pastas developed with truly distinctive cooking methods or compositions are rare.

Therefore, the development of a new type of product that delicately incorporates Korean spicy elements into Western-style pasta cooking is an unexplored area.

Against this backdrop, the material of interest for the present invention is daechang. Daechang corresponds to the large intestine (colon) of a cow, and is characterized by a unique, rich, savory flavor and chewy texture. Daechang has been commonly prepared in the form of grilled tripe, daechang stew, and daechang rice bowl. Recently, with the popularization of restaurants specializing in "gopchang" and "daechang," it has become a popular meat cut, especially among the younger generation. In particular, daechang has a strong addictive quality due to its rich fat layer and unique texture, and its flavor is maximized when grilled over charcoal.

Daechang dishes, when grilled, retain their rich flavor and juiciness, and their ability to be seasoned to create a variety of flavors makes them highly versatile. However, daechang has primarily been used in Korean or Chinese cuisine, with few examples incorporating it into Western cuisine, particularly authentic restaurant menus like pasta. This is due to the difficulty of preparing daechang, its unique flavor profile, and its high fat content, which have traditionally been considered difficult to integrate with Western cooking methods. Indeed, daechang has been overlooked in fusion cuisine due to the difficulty in controlling the fat content when prepared other than grilling, and the difficulty in achieving a balanced flavor with sauces. Furthermore, existing daechang preparation methods revolve around grilling or stewing, with few attempts to reinterpret the ingredient's inherent flavor in new ways or to incorporate it into other culinary traditions. Consequently, despite its immense potential for flavor and aroma, daechang remains confined to a limited range of cooking methods, limiting its practical application.

Meanwhile, the background technology described above is technical information that the inventor possessed for the purpose of deriving the present invention or acquired in the process of deriving the present invention, and cannot necessarily be said to be publicly known technology disclosed to the general public prior to the application for the present invention.

Republic of Korea Patent Publication No. 10-2024-0120837

The present invention is intended to solve the above problems, and provides a method for producing large intestine pasta that can exhibit a high preference with a strong and intense spicy flavor while preserving the rich flavor of large intestine, which is used only in grilled or stewed dishes.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The above object can be solved by a method for manufacturing large intestine pasta, which comprises the steps of: immersing washed large intestine in a seasoning composition containing soy sauce, garlic, onion, fruit, red pepper powder, and spices; first heating the large intestine immersed in the seasoning composition over charcoal to preheat it; second heating the preheated large intestine over charcoal to complete seasoned large intestine; preparing and boiling pasta noodles; mixing vegetable broth, ragu sauce, large intestine pasta sauce, and red pepper powder with the boiled pasta noodles to cook pasta; and sequentially placing the cooked pasta, seasoned large intestine, and buldak sauce on a preheated stone plate to obtain large intestine pasta.

Specifically, the vegetable broth may be characterized as being prepared by mixing and heating water, vegetables, chicken stock, whole pepper, and bay leaves.

Specifically, the ragu sauce may be characterized as being prepared by mixing and heating garlic, onion, minced meat, herbs, salt, wine, and vegetable broth.

Specifically, the above-mentioned large intestine pasta sauce may be characterized as being prepared by mixing and heating water, soy sauce, sugar, oyster sauce, and red pepper powder.

Specifically, the stone plate may be characterized in that it is preheated to a temperature range of 160°C to 220°C.

According to the present invention, by incorporating daechang, a traditional Korean ingredient, into Western-style pasta, a novel fusion menu can be created. In particular, daechang's unique chewy and savory texture complements the soft noodles of the pasta, providing a unique and rich flavor.

According to the present invention, by soaking the large intestine in a seasoning for a certain period of time and then grilling it over charcoal, the large intestine is first and then fully grilled. This effectively removes any unpleasant odors from the large intestine and simultaneously drains excess fat, resulting in a clean yet deep flavor. This eliminates the greasiness and excessive oiliness commonly found in conventional large intestine dishes, resulting in a more popular and luxurious taste.

According to the present invention, by placing cooked pasta and seasoned tripe on a preheated stone pot and serving them, the stone pot's excellent heat retention property is utilized to maintain a constant temperature even during the process of transporting the pasta to the table, and the pasta sauce is formed with an appropriate concentration, thereby preventing the noodles from burning or overcooking. As a result, the pasta can be served while maintaining an appropriate texture until the last bite, and the appropriately reduced sauce delivers a more concentrated flavor to the consumer. In addition, the crispy bottom layer that naturally forms on the bottom of the stone pot is a textural element rarely seen in pasta dishes, and can have the effect of adding to the emotional satisfaction of Korean food culture such as bibimbap.

In addition, according to the present invention, the present invention relates to a daechang pasta using a stone pot and a method for manufacturing the daechang pasta, which can present a more popular and luxurious taste suitable for the taste of Koreans by hierarchically combining a plurality of flavor sauces such as ragu sauce, daechang pasta sauce, and buldak sauce to realize a three-dimensional taste.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figure 1 is a flowchart showing a method for manufacturing large intestine pasta according to one embodiment of the present invention.
FIG. 2 is a photograph showing large intestine pasta manufactured by a method according to one embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to examples and drawings. These examples are provided solely as examples to more specifically illustrate the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

Additionally, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in case of conflict, the description in this specification, including definitions, shall prevail.

To clearly explain the invention proposed in the drawings, irrelevant parts have been omitted, and similar parts have been designated with similar drawing reference numerals throughout the specification. Furthermore, when a part is said to "include" a component, this does not mean that other components are excluded, but rather that other components may be included, unless otherwise specifically stated. Furthermore, the term "part" described in the specification refers to a single unit or block that performs a specific function.

The identifiers (1, 2, etc.) for each step are used for convenience of explanation and do not describe the order of each step. Each step may be performed in a different order than stated unless the context clearly indicates a specific order. In other words, each step may be performed in the same order as stated, may be performed substantially simultaneously, or may be performed in the opposite order.

Hereinafter, implementation examples and embodiments of the present invention will be described in detail with reference to the attached drawings. However, the present invention may not be limited to these implementation examples and embodiments and drawings.

One aspect of the present invention relates to a method for manufacturing large intestine pasta, comprising: a step of immersing washed large intestine in a seasoning composition containing soy sauce, garlic, onion, fruit, red pepper powder, and spices; a step of first grilling the large intestine immersed in the seasoning composition over charcoal; a step of second grilling the grilled large intestine over charcoal to complete seasoned large intestine; a step of preparing and boiling pasta; a step of cooking pasta by mixing vegetable broth, ragu sauce, large intestine pasta sauce, and red pepper powder with the boiled pasta; and a step of sequentially placing the cooked pasta, seasoned large intestine, and buldak sauce on a preheated stone plate to obtain large intestine pasta.

According to the present invention, by grafting daechang, a Korean ingredient, onto pasta, a new fusion dish is created, thereby enabling a unique dining experience and menu differentiation. In addition, the marinade immersion and two-stage charcoal heating method effectively removes the offal odor of daechang and discharges fat, thereby realizing a clean taste. In addition, by layering various sauces, the depth of flavor can be added, and the spiciness and savory taste that suit Korean tastes can be emphasized. In addition, by serving this in a preheated stone pot, the cooked pasta is not overcooked, and the advantage is that the appropriate texture and temperature can be maintained until the end.

Hereinafter, a method for manufacturing large intestine pasta according to the present invention will be described in detail with reference to FIG. 1 below.

First, the washed intestines are soaked in a seasoning composition. Soaking the intestines in the seasoning composition removes any unpleasant odors and oiliness, resulting in a clean, yet savory flavor.

In one embodiment, the seasoning composition may include soy sauce, garlic, onion, fruit, red pepper powder, and spices. Specifically, the seasoning composition may include water, soy sauce, minced garlic, minced onion, fruit, red pepper powder, and spices.

In one embodiment, the fruits may include one or more selected from the group consisting of apples, kiwis, bananas, pineapples, pears, and combinations thereof, preferably apples and kiwis.

In one embodiment, the spice may comprise pepper.

In one embodiment, the seasoning composition may include water, soy sauce, minced garlic, minced onion, minced apple, minced kiwi, pepper, and red pepper powder. Specifically, the seasoning composition may include about 1 to 2 L of soy sauce, about 200 to 300 g of minced garlic, about 200 to 300 g of minced onion, 1 to 2 minced apples, 1 to 2 minced kiwis, about 1 to 15 g of pepper, and about 100 to 200 g of red pepper powder based on 5.6 L of water. The weight range of each component of the seasoning composition described above is a value derived to remove the offal and oiliness of the large intestine, and if it is out of the weight range, the offal and oiliness of the large intestine may not be easily removed, or the large intestine may taste excessively sweet or spicy, which may lower the preference of the manufactured large intestine pasta.

In one embodiment, the soaking may be performed for about 1 to 6 hours. If the soaking time is less than about 1 hour, the seasoning composition may not sufficiently penetrate into the intestines, thereby failing to sufficiently remove odor and oiliness. If the soaking time exceeds about 6 hours, the texture of the intestines may become soft.

In one embodiment, the seasoning composition may include carbonated water as the water. Specifically, the seasoning composition may include carbonated water as the water, thereby allowing each component to be easily immersed in the large intestine with the microbubbles of the carbonated water, thereby more effectively removing off-flavors and exhibiting a softening effect to provide a soft texture. Preferably, the seasoning composition may include 5.6 L of carbonated water, about 1 to 2 L of soy sauce, about 200 to 300 g of minced garlic, about 200 to 300 g of minced onion, 1 to 2 minced apples, 1 to 2 minced kiwis, about 1 to 15 g of pepper, and about 100 to 200 g of red pepper powder.

Next, the large intestine soaked in the above-described seasoning composition is first heated over charcoal to remove the offal and oiliness of the large intestine and to reveal a concentrated flavor. For example, the step of first heating the large intestine over charcoal may be performed for about 5 to 20 minutes. If it is performed for less than about 5 minutes, the offal and oiliness of the large intestine may not be effectively removed, and if it is performed for more than about 20 minutes, the large intestine may become burnt or tough.

Next, the above-mentioned marinated large intestine is reheated over charcoal to complete the seasoned large intestine.

In one embodiment, the first large intestine may be secondarily heated directly over charcoal, or secondarily heated after being stored in a refrigerator or freezer.

In one embodiment, the step of reheating the above-mentioned large intestine over charcoal may be performed for about 1 to 10 minutes. If performed for less than about 1 minute, the large intestine may not be sufficiently cooked, and if performed for more than about 10 minutes, the large intestine may become burnt or tough.

Next, prepare and boil the pasta noodles.

In one embodiment, the pasta may be used without limitation and may include short pasta or long pasta. For example, the pasta may include one or more selected from the group consisting of spaghetti, spaghettini, capellini, bucatini, fettuccine, linguine, tagliatelle, penne, rigatoni, macaroni, fusilli, couscous, orzo, paccheri, congilli, and combinations thereof. Preferably, the pasta may include spaghetti.

In one embodiment, the step of boiling the pasta may vary depending on the type of pasta, and may be performed for, for example, about 7 to 20 minutes.

Next, cook the pasta by mixing the vegetable broth, ragu sauce, large intestine pasta sauce, and red pepper powder into the boiled pasta noodles.

In one embodiment, the vegetable broth may be prepared by mixing and heating water, vegetables, chicken stock, whole peppercorns, and bay leaves. The vegetables may be used without limitation as long as they are used as broth, and may include, for example, one or more selected from the group consisting of green onions, scallions, onions, parsley, water parsley, broccoli, carrots, garlic, and combinations thereof. Preferably, the vegetables may include green onions, onions, and parsley.

In one embodiment, the vegetable stock may be obtained by a method comprising the steps of: forming a mixture by mixing water, green onions, onions, parsley, chicken stock, whole peppercorns, and bay leaves and heating the mixture over high heat for about 1 to 20 minutes; and secondarily heating the mixture over low heat for about 10 to 120 minutes to obtain vegetable stock.

In one embodiment, the vegetable broth may be obtained by a method including the steps of forming a mixture by mixing about 500 to 1,000 g of chicken stock, about 100 to 1,000 g of vegetables, about 10 to 30 g of whole peppercorns, and about 1 to 10 bay leaves based on 40 L of water and heating the mixture over high heat for about 1 to 20 minutes; and heating the mixture a second time over low heat for about 10 to 120 minutes to obtain a vegetable broth. The weight range of the components is a value derived to maximize the savory taste of the vegetable broth, remove the offal smell of the large intestine, and enhance the rich taste. If the weight range is exceeded, it may exhibit an excessively bland or salty taste, which may lower the preference, or a phenomenon in which the offal smell of the large intestine is rather prominent may occur.

In one embodiment, the ragu sauce may be prepared by mixing and heating garlic, onion, minced meat, herbs, salt, wine, and vegetable stock.

In one embodiment, the herbs may include one selected from the group consisting of rosemary, thyme, oregano, mint, basil, and combinations thereof, and preferably may include thyme.

In one embodiment, the meat mince may include at least one selected from the group consisting of beef mince, pork mince, chicken mince, and combinations thereof, and preferably includes beef mince and pork mince.

In one embodiment, the ragu sauce may include garlic, onion, beef mince, pork mince, thyme, salt, white wine, and vegetable stock.

In one embodiment, the ragu sauce may be obtained by a method including the steps of: frying minced garlic and minced onions; adding beef mince, pork mince, thyme, salt, white wine, and vegetable broth to the fried garlic and onions to form a mixture; and heating the mixture for about 10 to 60 minutes to obtain the ragu sauce. If the heating is performed for less than about 10 minutes, the flavors and aromas of each component may not be sufficiently expressed, and if it exceeds about 60 minutes, a bitter taste may appear.

Preferably, the ragu sauce may be obtained by a method comprising: a step of frying about 100 to 200 g of minced garlic and about 100 to 500 g of minced onion; a step of adding about 1,000 to 8,000 g of beef mince, about 1,000 to 8,000 g of pork mince, about 1 to 10 g of thyme, about 10 to 100 g of salt, about 100 ml to 1,000 ml of white wine, and about 1,000 ml to 8,000 ml of vegetable broth to the fried garlic and onion to form a mixture; and a step of heating the mixture for about 10 to 60 minutes to obtain a ragu sauce. The weight range of the above components is a value derived to maximize the rich taste of the ragu sauce being manufactured and improve the preference. If it goes beyond the above range, it may taste too bland or greasy, resulting in a decrease in preference, or the offal smell may become more prominent.

In one embodiment, the large intestine pasta sauce may be prepared by mixing and heating water, soy sauce, sugar, oyster sauce, and red pepper powder.

In one embodiment, the large intestine pasta sauce may be obtained by a method comprising: forming a mixture by mixing water, soy sauce, sugar, oyster sauce, and red pepper powder; and heating the mixture for about 10 to 60 minutes to obtain the large intestine pasta sauce. If the heating is performed for less than about 10 minutes, the flavors and aromas of each component may not be sufficiently expressed, and if it exceeds about 60 minutes, a burning phenomenon may occur.

In one embodiment, the large intestine pasta sauce may be obtained by a method including the steps of forming a mixture by mixing about 100 to 500 ml of water, about 100 to 1,000 ml of soy sauce, about 100 to 500 g of sugar, about 100 to 500 g of oyster sauce, and about 100 to 500 g of red pepper powder; and heating the mixture for about 10 to 60 minutes to obtain large intestine pasta sauce. The weight range of the components is a value derived to maximize the umami taste of the large intestine pasta sauce to be manufactured and improve the preference, and if it is out of the weight range, the umami taste of the sauce may not stand out, or a fishy or greasy taste may appear.

Next, the cooked pasta, seasoned large intestine, and buldak sauce are sequentially placed on a preheated stone plate to obtain large intestine pasta. The stone plate serves as a bowl while maintaining the warmth until the food is consumed, thereby maintaining a uniform flavor, and may preferably have a concave plate shape. By sequentially placing the cooked pasta, seasoned large intestine, and buldak sauce on the preheated stone plate, a constant temperature is maintained even during the process of transporting the food to the table, and an appropriate concentration of the pasta sauce is formed, thereby preventing the noodles from burning or overcooking. In addition, the appropriate reduction of the sauce concentrates the flavor, and a crispy bottom layer is naturally formed on the bottom of the stone pot, thereby providing a new texture element to the consumer.

In one embodiment, the stone plate may be preheated to a temperature range of about 160°C to about 220°C. If the stone plate is heated to less than about 160°C, the sauce may not be reduced, and if it exceeds about 220°C, the sauce may easily burn.

In one embodiment, the Buldak sauce may refer to a commercially available Buldak sauce, and may preferably be a mixture of water. Preferably, the Buldak sauce may be a mixture of 1 L of water and 4 kg of commercially available Buldak sauce. By mixing the Buldak sauce with an appropriate amount of water, it may be easily mixed with cooked pasta and large intestine.

In one embodiment, a step of smoking the cooked pasta may be additionally included prior to the step of sequentially placing the cooked pasta, seasoned large intestine, and buldak sauce on the preheated stone plate to obtain large intestine pasta. Specifically, by smoking the cooked pasta using wood chips, a smoky flavor is imparted, which can easily blend with the seasoned large intestine topped later to enhance the flavor and improve preference.

In one embodiment, the wood chips may be used without limitation, and may include, for example, one or more selected from the group consisting of oak wood chips, smoked wood chips, oak wood chips, apple wood chips, and combinations thereof. Preferably, the step of smoking the cooked pasta using apple wood chips for about 10 seconds to about 30 seconds may be additionally included. If the smoking is performed for less than about 10 seconds, the smoky flavor may not be sufficiently absorbed, and if it exceeds about 30 seconds, the spicy flavor may be too strong, which may not go well with the large intestine.

In one embodiment, in the step of sequentially placing the cooked pasta, seasoned large intestine, and buldak sauce on a preheated stone plate to obtain large intestine pasta, peach juice may be additionally added. Specifically, large intestine pasta may be obtained by sequentially placing the cooked pasta, peach juice, seasoned large intestine, and buldak sauce.

The above peach juice may refer to something obtained by crushing and/or juicing a peach. The peach juice exhibits sour, sweet, and slightly astringent tastes, and by adding the peach juice, the preference can be improved with a subtle sweetness, and the greasy taste can be offset with a slight sourness and astringency, thereby improving the preference without exhibiting a prominent aroma and taste compared to existing methods.

In one embodiment, the peach juice may be added in a range of about 1 T to 2 T. If the peach juice is added in an amount less than about 1 T, the effect of improving preference may not be fully achieved, and if it exceeds about 2 T, the sour and astringent tastes may become prominent, which may actually decrease preference.

In one embodiment, the above-described effect is exerted by the organic interaction of all of the above-described components or steps, and the above-described effect may not be achieved if the above-described components or steps are selectively included.

Hereinafter, the composition and resulting effects of the present invention will be described in more detail through specific examples and comparative examples. However, these examples are intended to more specifically illustrate the present invention, and the scope of the present invention is not limited to these examples.

Hereinafter, the composition and resulting effects of the present invention will be described in more detail through specific examples and comparative examples. However, these examples are intended to more specifically illustrate the present invention, and the scope of the present invention is not limited to these examples.

[Example 1]

First, the large intestine was prepared and washed, then soaked for 2 hours in a seasoning composition containing 5.6 L of water, 1.92 L of soy sauce, 10 g of pepper, 280 g of minced garlic, 2 minced onions, 2 minced apples, 2 minced kiwis, and 120 g of red pepper powder. After soaking, the large intestine was grilled over charcoal for approximately 10 minutes, cooled after the grilling, and then grilled over charcoal for 5 minutes until fully cooked, completing the seasoned large intestine.

Next, prepare 1 serving (80 g) of spaghetti noodles and boil for 13 minutes, then mix the boiled and drained spaghetti noodles with 40 L of water, 600 g of chicken stock, 400 g of vegetables, 20 g of whole peppercorns, and 8 bay leaves, heat over high heat for 20 minutes, then reduce to low heat and heat a second time for 60 minutes, and then fry about 200 g (8 oz) of vegetable stock, 100 g of minced garlic, and 400 g of minced onion, then add 6,000 g of beef mince, 6,000 g of pork mince, 10 g of thyme, 60 g of salt, 1,000 ml of white wine, and 6,000 ml of vegetable stock and heat for 60 minutes, and prepare ragu sauce 1 T, 300 ml of water, 1,000 ml of soy sauce, 130 g of sugar, 500 ml of oyster sauce 2 t of Daechang pasta sauce prepared by mixing 150 g of fine red pepper powder, 80 g of Thai red pepper powder, and 100 g of crushed red pepper powder and heating for 60 minutes, and 1 t of fine red pepper powder were mixed and stir-fried to cook pasta.

The above cooked pasta was placed on a stone plate preheated to 180°C to 190°C, and seasoned large intestine and buldak sauce were placed on top in order to obtain large intestine pasta of Example 1.

[Example 2]

First, the large intestine was prepared and washed, then soaked for 2 hours in a seasoning composition containing 5.6 L of carbonated water, 1.92 L of soy sauce, 10 g of pepper, 280 g of minced garlic, 2 minced onions, 2 minced apples, 2 minced kiwis, and 120 g of red pepper powder. After soaking, the large intestine was grilled over charcoal for approximately 10 minutes, cooled after the grilling, and then grilled again over charcoal for 5 minutes until fully cooked, completing the seasoned large intestine.

Next, 1 serving (80 g) of spaghetti noodles was prepared and boiled for 13 minutes, and then the boiled and drained spaghetti noodles were mixed with about 200 g (8 ounces) of the same vegetable broth as in Example 1, 1 T of ragu sauce, 2 t of daechang pasta sauce, and 1 t of fine red pepper powder, and stir-fried to cook the pasta.

The above cooked pasta was placed on a stone plate preheated to 180°C to 190°C, and then 2 T of peach juice, seasoned large intestine, and buldak sauce were placed on top in that order to obtain large intestine pasta of Example 2.

[Example 3]

First, the large intestine was prepared and washed, then soaked for 2 hours in a seasoning composition containing 5.6 L of carbonated water, 1.92 L of soy sauce, 10 g of pepper, 280 g of minced garlic, 2 minced onions, 2 minced apples, 2 minced kiwis, and 120 g of red pepper powder. After soaking, the large intestine was grilled over charcoal for approximately 10 minutes, cooled after the grilling, and then grilled again over charcoal for 5 minutes until fully cooked, completing the seasoned large intestine.

Next, 1 serving (80 g) of spaghetti noodles was prepared and boiled for 13 minutes, and then the boiled and drained spaghetti noodles were mixed with about 200 g (8 ounces) of the same vegetable broth as in Example 1, 1 T of ragu sauce, 2 t of daechang pasta sauce, and 1 t of fine red pepper powder, and stir-fried to cook the pasta.

The above cooked pasta was smoked for about 20 seconds using apple wood chips, and after smoking, it was placed on a stone plate preheated to 180°C to 190°C, and then 2 T of peach juice, seasoned large intestine, and buldak sauce were placed on it in that order to obtain large intestine pasta of Example 3.

[Comparative Example 1]

Prepare 1 serving (80 g) of spaghetti noodles and boil for 13 minutes, then mix and stir-fry the boiled spaghetti noodles with 200 g (8 oz) of water, 2 T of commercial ragu sauce (Ragù Old World Style Traditional Sauce, Costco Korea), and 1 t of fine red pepper powder to cook the pasta.

The above cooked pasta was placed on a stone plate preheated to 180°C to 190°C, and then buldak sauce was placed on top to obtain the large intestine pasta of Comparative Example 1.

[Comparative Example 2]

After preparing and washing the large intestine, it was soaked in a seasoning composition containing 5.6 L of water, 1.92 L of soy sauce, 10 g of pepper, 280 g of minced garlic, 2 minced onions, 2 minced apples, 2 minced kiwis, and 120 g of red pepper powder for 2 hours. After soaking, the large intestine was grilled over charcoal for about 10 minutes, cooled after the grilling, and then grilled over charcoal for 5 minutes until fully cooked, completing the seasoned large intestine.

Next, 1 serving (80 g) of spaghetti noodles was prepared and boiled for 13 minutes, and then 200 g (8 oz) of water, 2 T of commercially available ragu sauce (Raghu Old World Style Traditional Sauce, Costco Korea Co., Ltd.), and 1 t of fine red pepper powder were mixed and stir-fried to cook pasta. The cooked pasta was placed in a bowl and the seasoned large intestine and buldak sauce were added to obtain large intestine pasta of Comparative Example 2.

[Experimental Example 1: Comparative Evaluation of Source Viscosity Flowability]

The sauce viscosity of the pastas manufactured in the above examples and comparative examples was evaluated. The evaluation method involved applying 1 ml of each pasta sauce to identical stainless steel plates (at an angle of approximately 30 degrees), allowing them to flow freely, and measuring the distance the sauce flowed. A shorter flow distance was considered to indicate a higher viscosity.

Additionally, after preparing spaghetti noodles boiled for the same amount of time (13 minutes), the same amount of sauce was applied, and the noodles were gently shaken with chopsticks to visually observe the extent to which the sauce remained on the noodles. The results are shown in Table 1 below.

classification Flow distance (mm) Cotton adhesiveness evaluation results Example 1 6.2 Very good (sticks well) Example 2 5.8 Very good (sticks well) Example 3 5.6 Very good (sticks well) Comparative Example 1 6.0 Very good (sticks well) Comparative Example 2 15.2 somewhat weak (flowing)

As shown in Table 1 above, compared to Comparative Example 2, which did not use a preheated stone plate, it was confirmed that in the pasta of the example according to the present invention, the viscosity of the sauce was strong and it adhered well to the noodles, and thus, a rich flavor could be exhibited even with the same amount.

[Experimental Example 2: Sensory Evaluation of Preference]

For each of the pasta ongsims manufactured in the above examples and comparative examples, a blind test was conducted on approximately 35 random men and women on the street. The evaluation was conducted on a total of 35 men and women who understood the purpose and were recognized as having no problems with their sense of taste and smell, and the items were an overall preference including taste balance, texture, aroma, and appearance (shape). The evaluation was performed by scoring using a 5-point rating method (5 points: very good, 4 points: good, 3 points: moderate, 2 points: average, 1 point: bad) and averaging the above scoring results to obtain the sensory test results. The results are shown in Table 2 below.

classification Balance of flavors Texture incense Appearance (shape) Full symbol Example 1 3.64 3.78 3.40 3.07 3.45 Example 2 4.11 4.05 4.08 3.92 4.04 Example 3 4.55 4.14 4.65 4.13 4.34 Comparative Example 1 3.02 1.65 2.85 1.22 2.18 Comparative Example 2 2.64 3.50 3.65 2.38 2.94

As shown in Table 2 above, it was confirmed that the large intestine pasta of the example manufactured by the method according to one embodiment of the present invention obtained a higher score in the overall preference evaluation including taste balance, texture, aroma, and appearance compared to the comparative example.

Although this specification describes only a few examples among various embodiments performed by the inventors, the technical idea of the present invention is not limited or restricted thereto, and can be modified and implemented in various ways by those skilled in the art.

Claims (5)

A step of soaking washed intestines in a seasoning composition containing 5.6 L of carbonated water, 1 to 2 L of soy sauce, 200 to 300 g of minced garlic, 200 to 300 g of minced onion, 1 to 2 minced apples, 1 to 2 minced kiwis, 100 to 200 g of red pepper powder, and 1 to 15 g of pepper for 1 to 6 hours;
A step of first heating the large intestine soaked in the above seasoning composition over charcoal to grill it;
The step of completing the seasoned large intestine by reheating the above-mentioned large intestine over charcoal;
Steps to prepare and boil pasta noodles;
200 g of vegetable stock, ragu sauce, and boiled pasta noodles 1 T, large intestine pasta sauce Step 2: Cooking pasta by mixing 2 t and 1 t of red pepper powder; and
A step of sequentially placing the cooked pasta, 1 to 2 T of peach juice, seasoned large intestine, and buldak sauce on a preheated stone plate to obtain large intestine pasta; including,
The above ragu sauce is obtained by a method including the steps of: frying 100 to 200 g of minced garlic and 100 to 500 g of minced onion; adding 1,000 to 8,000 g of beef mince, 1,000 to 8,000 g of pork mince, 1 to 10 g of thyme, 10 to 100 g of salt, 100 to 1,000 ml of white wine, and 1,000 to 8,000 ml of vegetable broth to the fried garlic and onion to form a mixture; and heating the mixture for 10 to 60 minutes to obtain a ragu sauce.
The above-mentioned large intestine pasta sauce is obtained by a method including the steps of forming a mixture by mixing 100 to 500 ml of water, 100 to 1,000 ml of soy sauce, 100 to 500 g of sugar, 100 to 500 g of oyster sauce, and 100 to 500 g of red pepper powder; and the step of heating the mixture for 10 to 60 minutes to obtain large intestine pasta sauce.
A method for manufacturing daechang pasta, characterized in that the above buldak sauce is obtained by mixing 1 L of water and 4 kg of commercially available buldak sauce.
In the first paragraph, the vegetable broth is
A method for manufacturing large intestine pasta, characterized in that it is manufactured by mixing and heating water, vegetables, chicken stock, whole pepper, and bay leaves.
delete delete In the first paragraph, the stone plate,
A method for manufacturing large intestine pasta, characterized in that it is preheated to a temperature range of 160℃ to 220℃.