KR20030055618A - Instant noodle and cooking method thereof - Google Patents
Instant noodle and cooking method thereof Download PDFInfo
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- KR20030055618A KR20030055618A KR1020010085642A KR20010085642A KR20030055618A KR 20030055618 A KR20030055618 A KR 20030055618A KR 1020010085642 A KR1020010085642 A KR 1020010085642A KR 20010085642 A KR20010085642 A KR 20010085642A KR 20030055618 A KR20030055618 A KR 20030055618A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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Abstract
Description
본 발명은 즉석 우동 및 그 조리방법에 관한 것으로서, 특히 국물맛을 내기 위한 주재료로 가다랭이나 멸치 대신 새우가 다시마와 함께 사용되어 비리고 매운맛 대신 담백하고 시원한 국물을 제공하고, 국물맛을 향상시키면서 각종 영양성분을 공급하는 영양식품들(굴, 조갯살, 밤, 대추, 은행열매)이 첨가되어 있어 인스턴트 식품에 부족하기 쉬운 영양성분이 보충된 즉석 우동 및 그 조리방법에 관한 것이다.The present invention relates to instant udon and its cooking method, and in particular, shrimp, instead of bonito or anchovies, is used as a main ingredient for flavoring the broth. Nutritional foods that supply nutritional ingredients (oysters, clams, chestnuts, jujube, ginkgo biloba) are added to the instant foods that are easily supplemented with nutrients that are easy to lack and instant cooking and its cooking method.
일반적으로 즉석 우동은 요리를 잘 하지 못하는 일반인들도 가정에서 간식이나 식사 대용으로 손쉽게 끓여 먹을 수 있도록 대량으로 생산된 인스턴트 식품의 일종이다. 상기 즉석 우동은 우동사리와 국물맛을 내기 위한 각종 수프로 이루어져 있으며, 우동사리와 수프가 각각 별개로 내열성 포장재에 충진된 후 밀봉되어 있어 장기간 보관이 가능하고, 우동사리가 익혀진 상태로 진공 포장되어 있어 단시간(수분) 내에 조리가 가능하여 바쁜 현대인들에게 널리 애용되고 있다.In general, instant udon is a kind of instant food produced in large quantities so that even ordinary people who are not good at cooking can easily boil and eat as a snack or meal at home. The instant udon consists of a variety of soups for flavoring with udon noodles and broth, and the udon noodles and soup are separately filled in a heat-resistant packaging and then sealed, allowing for long-term storage and vacuum-packed with udon noodles cooked. It can be cooked in a short time (moisture) and is widely used by busy modern people.
한편, 종래에는 멸치, 가다랭이, 다시마 등을 주재료로 하여 즉석 우동용 수프를 제조하였는데, 통상 멸치나 가다랭이 등을 물에 넣고 끓이면 비린내가 심하게나기 때문에 종래에는 멸치나 가다랭이 등으로 인한 비린내를 없애기 위한 방편으로 수프에 다량의 마늘과 고춧가루를 첨가하였고, 이로 인해 우동 국물이 매운맛을 가지게 되었다. 그러나, 종래와 같이 우동의 국물에 마늘, 고춧가루와 같은 자극성이 강한 식품이 다량 포함되게 되면 이를 섭취하는 사람의 위가 자극을 받아 결국 인체에 나쁜 영향(장기간 섭취시 성인병 유발)을 미치게 되는 문제점이 있었다. 또한, 종래의 즉석 우동은 대부분의 인스턴트 식품들이 그러하듯이 몸에 좋은 영양성분을 골고루 포함하고 있지 않아 특히 성장기의 청소년들이나 노약자에게는 한끼의 식사 대용으로 적합하지 못한 문제점이 있었다.On the other hand, conventionally, an instant udon soup was prepared using anchovies, bonito, kelp, etc. as a main ingredient, but when it is boiled with anchovies, bonito, etc. in water, the fishy smell becomes severe. In addition, a lot of garlic and red pepper powder were added to the soup, which made the udon soup spicy. However, when the soup of udon contains a lot of irritating foods such as garlic and red pepper powder, the stomach of the person who consumes it is irritated and eventually has a bad effect on the human body (causing adult disease when ingested for a long time). there was. In addition, the conventional instant udon does not contain a healthy nutrition evenly as most instant foods, there was a problem that is not suitable as a meal replacement especially for adolescents and elderly people in the growing season.
이에, 본 발명은 비린내가 심하지 않은 새우, 굴, 조갯살 및 다시마를 이용하여 국물맛을 냄으로써 비린내를 없애기 위하여 사용하던 고춧가루가 전혀 첨가되지 않고 마늘도 소량만 첨가되어 이를 섭취하는 사람의 위에 전혀 자극을 주지 않는 담백하고 시원한 국물을 제공할 수 있고, 몸에 좋은 각종 영양성분을 공급하는 영양식품들(굴, 조갯살, 밤, 대추, 은행열매)이 건조된 형태로 첨가됨으로써 인스턴트 식품에 부족하기 쉬운 영양성분도 충분히 보충된 즉석 우동 및 그 조리방법을 제공하는데 그 목적이 있다.Thus, the present invention is not used to remove the fishy smell by using the shrimp, oysters, clams and kelp that is not bad fishy smell to remove the fishy smell is not added at all, only a small amount of garlic is added to irritate the stomach of people who consume it It provides nutritious and refreshing broth, and nutritional foods (oysters, shellfish, chestnuts, jujube, ginkgo biloba) that provide various nutrients that are good for the body are added in dried form, which makes it easy to lack in instant food. Its purpose is to provide instant udon and its cooking method, which are also sufficiently supplemented with ingredients.
상기한 목적을 달성하기 위하여 본 발명에 의한 즉석 우동은 진공 포장된 우동사리와 밀봉 포장된 수프로 이루어지고, 상기 밀봉 포장된 수프는 새우분말 32∼52[중량%]와, 다시마분말 40∼50[중량%]와, 첨가물 8∼18[중량%]로 구성되어 소정량 밀봉 포장된 분말 수프와; 건조 굴 17∼37[중량%]와, 건조 조갯살 20∼25[중량%]와, 건조 밤 15∼20[중량%]와, 건조 대추 18∼23[중량%]와, 건조 은행열매 10∼15[중량%]로 구성되어 소정량 밀봉 포장된 영양 건더기 수프로 이루어진 것을 특징으로 한다.In order to achieve the above object, the instant udon noodles according to the present invention are made of vacuum-packed udon noodles and hermetically sealed soup, and the hermetically sealed soup is 32 to 52 [wt%] of shrimp powder and 40 to 50 kelp powder. A powdered soup containing a predetermined amount sealed packaged by [wt%] and additives 8-18 [wt%]; Dried oysters 17-37 [% by weight], dried shellfish 20-25 [% by weight], dried chestnuts 15-20 [% by weight], dried jujube 18-23 [% by weight], and dried ginkgo fruit 10-15 It is composed of [% by weight] consisting of a nutritious dry soup sealed in a predetermined amount.
상기에서 첨가물은 건조 청파와, 건조 당근과, 양조간장과, 마늘과, L-클로타민산나트륨을 포함하여 구성되는 것이 바람직하다.The additive in the above is preferably composed of dried green onions, dried carrots, brewed soy sauce, garlic and sodium L- chlorate.
상기 새우분말은 물로 깨끗하게 세척한 생새우에 소금을 15:1 중량%비로 혼합하여 2시간∼3시간 절인 후 다시 물로 깨끗하게 세척하고, 세척 완료된 새우를 500℃의 고열에서 20분∼25분간 건조시킨 후 분쇄하여 300메시(mesh) 공의 채로 걸러 만든 것이 바람직하고, 상기 다시마분말은 물로 깨끗하게 세척한 생다시마를 500℃의 고열에서 20분∼25분간 건조시킨 후 분쇄하여 300메시(mesh) 공의 채로 걸러 만든 것이 바람직하고, 상기 건조 굴과 상기 건조 조갯살은 물로 깨끗하게 세척한 생굴과 생조갯살에 소금을 15:1 중량%비로 혼합하여 2시간∼3시간 절인 후 다시 물로 깨끗하게 세척하고 세척 완료된 굴과 조갯살을 500℃의 고열에서 20분∼25분간 건조시켜 만든 것이 바람직하고, 상기 건조 밤과 상기 건조 대추와 상기 건조 은행열매는 물로 깨끗하게 세척한 생밤과 생대추와 생은행열매를 500℃의 고열에서 15분∼20분간 건조시켜 만든 것이 바람직하다.The shrimp powder was mixed with salt in a fresh shrimp washed with water at a ratio of 15: 1% by weight, then pickled for 2 hours to 3 hours, washed again with water, and dried at 20 ° C for 25 minutes at a high temperature of 500 ° C. After pulverizing and filtering 300 mesh (mesh), it is preferable to make, and the kelp powder is dried raw shimama washed with water 20 minutes to 25 minutes at a high temperature of 500 ℃ and then pulverized 300 mesh (mesh) ball The dried oysters and the dried clam meat are mixed with fresh oysters and fresh coarse meat in a salt ratio of 15: 1% by weight in a ratio of 15: 1% by weight, and then marinated for 2 hours to 3 hours, and washed again with water. The dried clam meat is preferably made by drying at a high temperature of 500 ° C. for 20 minutes to 25 minutes. The dried chestnut, the dried jujube and the dried ginkgo fruit are freshly washed with water. It is preferable that dried raw jujube and fresh ginkgo fruit were dried at a high temperature of 500 ° C. for 15 to 20 minutes.
또한, 본 발명에 의한 즉석 우동의 조리방법은 상기 우동사리 216g과, 상기 분말 수프 28g과, 상기 영양 건더기 수프 32g을 100℃의 끓는 물 500∼650[cc]에 넣고 100℃에서 3분∼5분간 더 끓여 우동을 완성하는 것을 특징으로 한다.In addition, the method for cooking instant udon noodles according to the present invention is 216 g of the udon noodles, 28 g of the powdered soup, and 32 g of the nutritious dried soup in 500-650 [cc] of boiling water at 100 ° C. for 3 minutes to 5 minutes at 100 ° C. Boil for a further minute to complete the udon noodles.
이하, 본 발명의 바람직한 실시예에 의한 즉석 우동과 그 조리방법을 상세하게 설명한다.Hereinafter, the instant udon and its cooking method according to a preferred embodiment of the present invention will be described in detail.
본 발명의 바람직한 실시예에 의한 즉석 우동은 크게 우동사리과, 분말 수프와, 영양 건더기 수프로 이루어져 있다.Instant udon according to a preferred embodiment of the present invention consists of a large udon noodles, powdered soup, and nutrient soup.
상기 우동사리는 소맥분에 미분, 글리세린, 솔비틀, 키토산 및 구운 소금을 첨가하여 면발을 성형한 다음 익힌 것이다. 상기 우동사리는 통상 소맥분(밀가루)을 주재료로 하여 만들어진 것이 사용되지만 쌀이나 찹쌀 또는 다른 여러 가지 재료를 재료로 하여 만들어진 것도 사용될 수 있다. 즉, 본 발명에서 우동사리는 공지된 것을 사용하므로 더 이상의 상세한 설명은 생략하기로 한다.The udon sari is cooked after shaping the noodles by adding fine powder, glycerin, sorbet, chitosan and roasted salt to wheat flour. The udon sari is usually made of wheat flour (flour) as a main material, but may be made of rice, glutinous rice, or other various materials. That is, in the present invention, since the udon noodles are known, further detailed description thereof will be omitted.
상기 분말 수프는 새우분말 32∼52[중량%]와, 다시마분말 40∼50[중량%]와, 첨가물 8∼18[중량%]로 구성되어 있다. 상기 새우분말은 생새우를 물로 깨끗하게 세척한 다음 소금을 새우에 대해 15:1 중량%비로 혼합하여 2시간∼3시간 절인 후 다시 물로 깨끗하게 세척하고, 세척 완료된 새우를 500℃의 고열에서 20분∼25분간 건조시킨 후 분쇄하고, 이 분쇄물을 300메시(mesh) 공의 채에 내려 만든다. 상기 다시마분말은 생다시마를 물로 깨끗하게 세척한 다음 500℃의 고열에서 20분∼25분간 건조시킨 후 분쇄하고, 이 분쇄물을 역시 300메시(mesh) 공의 채에 내려 만든다. 상기 첨가물은 건조 청파, 건조 당근, 양조간장, 마늘 및 L-클로타민산나트륨을 포함하여 구성되며, 건조 청파와 건조 당근은 소정 크기로 잘라진 상태로 포함되고, 나머지 양조간장과 마늘과 L-클로타민산나트륨은 분말 형태로 포함된다. 통상적으로 새우는 물에 넣고 끓일 때 가다랭이나 멸치에 비해 비린내가 덜 나 본 발명과 같이 새우를 이용하여 국물맛을 내기 위한 분말 수프를 제조하는 경우 비린내 제거를 위한 마늘은 소량만 첨가되어도 무관하고, 고춧가루도 전혀 필요치 않게 된다. 따라서, 본 발명의 바람직한 실시예에 의한 즉석 우동의 국물은 새우와 다시마로 인해 시원하고 담백한 맛을 가지게 되고, 우동 국물을 섭취하는 사람도 위에 전혀 자극을 느끼지 않게 된다. 아울러, 새우는 키토산을 많이 함유하고 있는 저칼로리 고단백질 식품으로 스테미너에 좋고, 칼슘 함유량이 생선 이상으로 많아 골다공증 예방에 좋으며, 혈중 콜레스테롤치를 떨어뜨리는 타우린이 풍부하게 들어 있어 노화방지 및 인체내 불순물 제거, 고혈압을 비롯한 각종 성인병 등에 탁월한 효과가 있는 것으로 알려져 있고, 다시마는 혈압을 내려주는 라미닌 성분을 함유하고 있어 고혈압을 예방해 주고, 콜레스테롤 흡수를 방해하고 식염나트륨과 결합하여 몸밖으로 배출시키는 알긴산을 함유하고 있어 혈압상승을 막고, 뼈를 튼튼하게 해주는 칼슘이 풍부하여 골다공증을 예방해 주고, 강력한 조혈작용으로 세포내 신진대사를 활발하게 하므로 피부노화를 억제하며, 칼슘, 칼륨, 마그네슘 등 50여종의 미네랄과 인체에 꼭 필요한 미량 영양소 공급에 최고인 알칼리성 식품으로 알려져 있으므로 본 발명의 바람직한 실시예에 의한 즉석 우동의 국물은 영양면에서도 매우 우수하다고 볼 수 있다.The powdered soup is composed of 32 to 52 [wt%] of shrimp powder, 40 to 50 [wt%] of kelp powder, and 8 to 18 [wt%] of additives. The shrimp powder is washed fresh shrimp with water, and then salt is mixed in a ratio of 15: 1% by weight with respect to shrimp, marinated for 2 hours to 3 hours, washed again with water, and the washed shrimp 20 minutes at a high temperature of 500 ℃ ~ After drying for 25 minutes, it is ground, and the milled product is lowered into a 300 mesh ball. The kelp powder is washed with fresh kelp with water and then dried for 20-25 minutes at a high temperature of 500 ° C., and then pulverized, and the pulverized product is lowered to a 300 mesh ball. The additive comprises dried green onions, dried carrots, brewed soy sauce, garlic and sodium L-chlorate, dried green onions and dried carrots are cut into a predetermined size, and the remaining brewed soy sauce and garlic and L-claw Sodium phosphate is included in powder form. Usually, shrimp is less fishy than boiled bonito or anchovy when boiled in water, but when preparing a soup for flavoring the soup using shrimp as in the present invention, garlic for removing fishy is irrelevant even if only a small amount is added. Red pepper powder is not needed at all. Therefore, the instant udon soup according to a preferred embodiment of the present invention has a cool and light taste due to shrimp and kelp, and the person who eats the udon soup does not feel any irritation at all. In addition, shrimp is a low-calorie, high-protein food that contains a lot of chitosan, which is good for stamina, and because it contains more calcium than fish, it is good for prevention of osteoporosis. It is known to have an excellent effect on hypertension and various adult diseases, and kelp contains laminin, which lowers blood pressure, which prevents high blood pressure, prevents absorption of cholesterol, and contains alginate which is released from the body by combining with sodium chloride. It is rich in calcium that prevents blood pressure rise and strengthens the bones. It prevents osteoporosis, and it activates intracellular metabolism with strong hematopoietic action, thus inhibiting skin aging. It is effective on 50 kinds of minerals such as calcium, potassium, magnesium and the human body. Essential micronutrient ball Since the best it is known as alkaline food broth according to a preferred embodiment of the invention Instant noodles can be seen to be very excellent in nutritional.
상기 영양 건더기 수프는 건조 굴 17∼37[중량%]와, 건조 조갯살 20∼25[중량%]와, 건조 밤 15∼20[중량%]와, 건조 대추 18∼23[중량%]와, 건조 은행열매 10∼15[중량%]로 구성되어 있다. 상기 건조 굴과 건조 조갯살은 생굴과 생조갯살을 물로 깨끗하게 세척한 다음 소금을 굴과 조갯살에 대해 15:1 중량%비로 혼합하여 2시간∼3시간 절인 후 다시 물로 깨끗하게 세척하고, 세척 완료된 굴과 조갯살을 500℃의 고열에서 20분∼25분간 건조시켜 만든다. 상기 건조 밤과 건조 대추와 건조 은행열매는 생밤(껍질 제거)과 생대추(씨 제거)와 생은행열매(껍질 제거)를 물로 깨끗하게 세척한 다음 500℃의 고열에서 15분∼20분간 건조시켜 만든다. 상기 영양 건더기 수프에 포함된 내용물들(건조 굴, 건조 조갯살, 건조 밤, 건조 대추, 건조 은행열매)은 모두 고열에서 단시간 건조되어 만들어지므로 고유의 맛과 영양성분을 그대로 함유하게 된다. 통상, 굴은 비타민과 미네랄이 풍부하여 빈혈과 간장질환 후의 체력회복에 좋고, 타우린이 많이 들어있어 두뇌발달은 물론 뇌졸중, 동맥경화의 예방에 효과가 있다고 알려져 있고, 조갯살은 히스티틴과 라이신이 풍부하여 간장질환과 담석증에 좋다고 알려져 있고, 밤은 탄수화물, 단백질, 칼슘, 인, 철, 비타민 등이 풍부하여 인체발육 및 성장촉진은 물론 피부미용, 피로회복, 감기예방 등에 좋고, 소화가 잘 되는 양질의 당분을 함유하고 있어 위장기능을 강화하는 효과가 있다고 알려져 있고, 대추는 당분과 비타민 C를 비롯한 여러 가지 영양소를 골고루 함유하고 있어 자양강장 효과가 크고, 피로회복이나 야맹증, 변비에 효과가 있는 것으로 알려져 있고, 은행열매는 단백질, 지방, 비타민, 미네랄 등을 함유하고 있고, 당질이 풍부하고 풍미가 뛰어나 식욕을 돋구어 주며, 기침을 재워주고 야뇨증에 특효인 식품으로 알려져 있어 본 발명의 바람직한 실시예에 의한 즉석 우동을 섭취하는 사람은 굴과, 조갯살과, 밤과, 대추와, 은행열매에 함유된 상기한 영양성분들을 손쉽게 섭취할 수 있게 된다. 즉, 인스턴트 식품에 부족하기 쉬운 각종 영양성분을 충분히 섭취할 수 있게 된다. 아울러, 상기 영양 건더기 수프에 포함된 내용물들은 우동 국물의 풍미를 향상시켜 주는 역할도 한다. 특히, 굴과 조갯살은 분말 수프에 포함된 새우 및 다시마와 함께 우동 국물맛이 시원하고 담백해지도록 하며, 새우와 마찬가지로 비린내가 심하지 않아 고춧가루나 다량의 마늘을 필요로 하지 않는다.The nutritious soup is dried oyster 17-37 [% by weight], dried shellfish 20-25 [% by weight], dried chestnut 15-20 [% by weight], dried jujube 18-23 [% by weight], dried It consists of ginkgo fruit 10-15 [weight%]. The dried oysters and dried coarse meat is washed with fresh oysters and fresh coarse meat in a clean water and then mixed with salt in a ratio of 15: 1% by weight with respect to the oysters and clams, marinated for 2 hours to 3 hours, washed again with water, and washed and washed It is made by drying for 20 to 25 minutes at a high temperature of 500 ℃. The dried chestnut and dried jujube and dried ginkgo biloba are made by washing raw chestnut (peel removed) and raw jujube (seed removed) and fresh ginkgo berry (peel removed) with water and drying at high temperatures of 500 ° C. for 15 to 20 minutes. The contents (dry oyster, dried clam, dried chestnut, dried jujube, dried ginkgo berry) contained in the nutrient-dried soup are all made by drying for a short time at a high temperature, so they contain their own taste and nutritional ingredients. Usually, oysters are rich in vitamins and minerals, which are good for recovery after anemia and hepatic diseases. They are rich in taurine and are known to be effective in preventing brain development, stroke and atherosclerosis. Shellfish are rich in histitin and lysine. It is known to be good for liver disease and cholelithiasis. Chestnuts are rich in carbohydrates, proteins, calcium, phosphorus, iron, vitamins, etc., and are good for body growth, growth promotion, skin care, fatigue, cold prevention, and good digestion. It contains sugars, and it is known to have an effect of strengthening gastrointestinal function, and jujube jujube contains various nutrients including sugar and vitamin C, and it is effective for recovery of fatigue, night blindness, and constipation. Ginkgo fruit is known to contain protein, fat, vitamins, minerals, etc. Appetite, cough, and is known as a food that is effective for enuresis, so that the instant intake of udon according to a preferred embodiment of the present invention contained in the oysters, clams, chestnuts, jujubes, ginkgo fruit It is easy to consume a nutrient. In other words, it is possible to fully ingest various nutrients that are likely to be lacking in instant foods. In addition, the contents contained in the nutrient soup serves to enhance the flavor of the udon soup. In particular, oysters and clams make the udon soup taste cooler and lighter together with shrimp and kelp in powdered soup, and do not require red pepper powder or a large amount of garlic, as the shrimp is not so fishy.
상기한 우동사리는 소량씩 진공 포장되고 분말 수프와 영양 건더기 수프는 소정량씩 밀봉 포장되어 제품화되며, 이 때 이용되는 포장지의 재질은 PET(PolyEthylene Terephthalate), PE(PolyEthylenen), 알미늄 등이다. 보다 구체적으로, 본 발명의 바람직한 실시예에 의한 즉석 우동은 전체 100중량%에 대해 우동사리 63∼83[중량%]와, 분말 수프 8∼18[중량%]와, 영양 건더기 수프 9∼19[중량%]로 구성되어 제품화된다. 일례로, 본 발명의 바람직한 실시예에 의한 즉석 우동은 우동사리 216g과, 분말 수프 28g과, 영양 건더기 수프 32g이 각각 개별 포장되어 제품화될 수 있다. 상기와 같이 제품화된 본 발명의 바람직한 실시예에 의한 즉석 우동은 100℃의 끓는 물 500∼650[cc](2와 1/2컵∼3과1/4컵)에 우동사리(216g)과 분말 수프(28g)와 영양 건더기 수프(32g)를 함께 넣고 3분∼5분간 더 끓이면 맛과 영양이 풍부한 우동으로 조리할 수 있다.The udon sari is vacuum-packed in small quantities, and the powdered soup and nutritious soup are sealed and packaged in a predetermined amount and are commercialized. The materials of the packaging are PET (PolyEthylene Terephthalate), PE (PolyEthylenen), aluminum, and the like. More specifically, instant udon noodles according to a preferred embodiment of the present invention is 63 to 83 [% by weight], powdered soup 8 to 18 [% by weight], and nutrient soup 9 to 19 to 100% by weight. Wt%]. For example, instant udon noodles according to a preferred embodiment of the present invention may be commercialized by individually packaging 216g udon noodles, 28g powdered soup, and 32g of nutritious soup. Instant udon noodles according to a preferred embodiment of the present invention, which is commercialized as described above, are prepared with Udon noodles (216 g) and powder in 500 to 650 [cc] (2 and 1/2 cup to 3 and 1/4 cup) of boiling water at 100 ° C. Add soup (28g) and nutritious soup (32g) together and boil for 3 to 5 minutes to cook for delicious and nutritious udon.
상기에서 본 발명은 하나의 실시예로 한정되어 설명되었지만 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 본 분야에서 통상의 지식을 가진 자에 의해 여러 가지 변화와 변경이 가능함은 물론이다.In the above description, the present invention is limited to one embodiment, but various changes and modifications may be made by those skilled in the art without departing from the technical spirit of the present invention.
예컨대, 새우, 다시마, 굴, 조갯살, 밤, 대추, 은행열매 등은 고열 건조방식 대신 동결 건조방식 등이 이용될 수 있다.For example, shrimp, kelp, oysters, clams, chestnuts, jujube, ginkgo fruit, etc. may be used instead of a high temperature drying method, such as freeze drying.
이와 같이 본 발명에 의한 즉석 우동 및 그 조리방법은 멸치나 가다랭이보다 비린내가 적게 나면서 맛도 좋고 각종 영양성분도 함유하고 있는 새우, 굴 및 조갯살이 다시마와 함께 주재료로 사용됨으로써 비린내 제거를 위한 고춧가루나 다량의 마늘이 첨가되지 않은 시원하면서도 담백하고 맛도 좋은 국물을 소비자들에게 제공할 수 있기 때문에 소비자들로 하여금 자극성 있는 우동 국물을 섭취하지 않도록 하여 건강 증진을 도모할 수 있도록 하는 효과가 있다.As such, the instant udon and its cooking method according to the present invention have less fishy smell than anchovies or bonito but also have a good taste and contain various nutrients. Because it can provide consumers with a refreshing, light and tasty broth without adding garlic, it is effective to promote health by preventing consumers from eating irritating udon broth.
또한, 본 발명에 의한 즉석 우동 및 그 조리방법은 인체에 좋은 영향을 미치는 각종 영양성분을 다량 함유하고 있는 굴, 조갯살, 밤, 대추, 은행열매 등을 건더기 수프의 형태로 제공하여 분말 수프와 함께 넣고 조리하도록 되어 있기 때문에 소비자들이 기존의 인스턴트 식품(즉석 우동)을 통해서는 섭취할 수 없었던 각종 영양성분들을 쉽고 간단하게 섭취할 수 있도록 하는 효과가 있다.In addition, the instant udon and cooking method according to the present invention provides oysters, clams, chestnuts, jujubes, ginkgo biloba, etc., which contain a large amount of various nutrients that have a good effect on the human body, in the form of dried soup, together with powder soup. Because it is put and cooked, it is effective for consumers to easily and simply ingest various nutrients that could not be consumed through existing instant food (immediate udon).
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100814727B1 (en) * | 2005-12-26 | 2008-03-19 | 주식회사농심 | Manufacturing method of vegitable for instant noodle soup |
| KR101013798B1 (en) * | 2010-02-08 | 2011-02-14 | 이강운 | Sauce added to udon soup, making method for using the same |
| CN105029156A (en) * | 2015-07-28 | 2015-11-11 | 赵新明 | Sour-flavored bean thread noodles capable of blackening hair and beard and improving eyesight and preparation method thereof |
| CN105029157A (en) * | 2015-07-28 | 2015-11-11 | 赵新明 | Lung-moistening milk-flavored cellophane noodles containing oroxylum indicum and preparation method of cellophane noodles |
| CN105104928A (en) * | 2015-07-28 | 2015-12-02 | 赵新明 | Mixed liver meal vermicelli and preparation method thereof |
| CN105166621A (en) * | 2015-07-28 | 2015-12-23 | 赵新明 | Mushroom-flavored vermicelli capable of nourishing yin for moistening dryness and preparation method of mushroom-flavored vermicelli |
| CN105211685A (en) * | 2015-07-28 | 2016-01-06 | 赵新明 | A kind of nourishiing yin to clear away the lung-heat fruit stone bean vermicelli and preparation method thereof |
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| KR920003881A (en) * | 1990-08-21 | 1992-03-27 | 김채방 | Preparation of seasonings using filter paper bags |
| KR940001814A (en) * | 1992-07-07 | 1994-02-16 | 임성구 | Tea bag-type natural wringing (re) seasoning method using kelp seaweed |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100814727B1 (en) * | 2005-12-26 | 2008-03-19 | 주식회사농심 | Manufacturing method of vegitable for instant noodle soup |
| KR101013798B1 (en) * | 2010-02-08 | 2011-02-14 | 이강운 | Sauce added to udon soup, making method for using the same |
| CN105029156A (en) * | 2015-07-28 | 2015-11-11 | 赵新明 | Sour-flavored bean thread noodles capable of blackening hair and beard and improving eyesight and preparation method thereof |
| CN105029157A (en) * | 2015-07-28 | 2015-11-11 | 赵新明 | Lung-moistening milk-flavored cellophane noodles containing oroxylum indicum and preparation method of cellophane noodles |
| CN105104928A (en) * | 2015-07-28 | 2015-12-02 | 赵新明 | Mixed liver meal vermicelli and preparation method thereof |
| CN105166621A (en) * | 2015-07-28 | 2015-12-23 | 赵新明 | Mushroom-flavored vermicelli capable of nourishing yin for moistening dryness and preparation method of mushroom-flavored vermicelli |
| CN105211685A (en) * | 2015-07-28 | 2016-01-06 | 赵新明 | A kind of nourishiing yin to clear away the lung-heat fruit stone bean vermicelli and preparation method thereof |
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