KR20060117055A - Method of manufacturing soup for cold noodle - Google Patents

Abstract

Provided is a method for preparing the meat stock of naengmyeon(cold or iced noodles) which is clear, is excellent in color, perfume and taste and is free from heavy metals or harmful materials. The method comprises the steps of mixing purified water, the extract of the bones of the four legs of a cow, guk ganjang(soy sauce), polished garlic, polished ginger, beef seasoning, MSG, refined salt and pepper seed and heating the mixture to prepare a first meat stock; sterilizing the first meat stock at a high temperature; filtering the sterilized one to remove impurities; mixing the first meat stock with purified water, the extract of dongchimi(radish kimchi in water), white sugar, glucose hydrocrystalline, refined salt and citric acid hydrocrystalline and heating the mixture to prepare a second meat stock; sterilizing the second meat stock at a high temperature; and filtering the sterilized one to remove impurities. Preferably the meat stock contains further Acori Graminei Rhizoma.

Description

Method for manufacturing cold noodle broth {Method of manufacturing soup for cold noodle}

1 is a process chart showing a manufacturing method of cold noodles broth according to the present invention.

The present invention relates to a method for manufacturing cold noodle broth, and more specifically, a two-step mixing and heating process of preparing a second cold noodle broth by preparing a first cold noodle broth as a basic material among cold noodle broth ingredients and then mixing additional materials. And, through the sterilization process for each step and the purification process by red pepper seed or ganban stone in each step, the color is clean, taste and smell is good, the overall quality is good, hygienic, and differentiated from the general broth. It is about.

In general, cold noodle broth was used to mix meats boiled with beef, chicken, and other meats in order to taste. They wanted a colder, more delicious, richer nutritious and healthier cold noodle broth.

Therefore, in order to satisfy the needs of consumers in the past, a method of manufacturing cold noodles broth mainly made from bamboo shoots as in Korean Patent Publication No. 1999-0002542 or onion juice as in Korean Patent Publication No. 2001-0104502 Alternatively, a method of mixing soybean sprouts with broth and producing a cold noodle broth using clothing are known, but there is a problem in that it is insufficient to satisfy various needs of consumers as described above.

The present invention is to solve the conventional problems as described above, the object is to prepare a primary cold noodles broth from the primary cold noodles material including the bone bone extract, and the secondary cold noodles containing healthy extract in the primary cold noodles broth Cold noodle with clean, excellent color, aroma and taste, and overall quality by making it in the second stage of the 2nd cold noodles broth manufacturing process by mixing and heating the ingredients. The present invention provides a method of preparing broth.

In addition, the present invention, not only purification of cold noodle broth by using ganban stone during the purification of the cold noodle broth, but also by the removal of harmful substances on cold noodle broth, heavy metal decomposition and purification, rich mineral components and far-infrared absorption of elvan, hygiene and human body It is to provide a method for producing a beneficial cold noodles broth.

In another aspect, the present invention is to provide a method for producing functional cold noodle broth that is beneficial to health differentiated from general broth by mixing the extract extracted from Seokchangpo, which is effective in enhancing memory, stability of the mind, fatigue recovery, and the like. .

The present invention for achieving the above object, the first cold noodle broth generating step of mixing and heating purified water, bone bone extract, soy sauce, liver garlic, liver ginger, beef kelp, MSG (chemical seasoning), refined salt, red pepper seeds, and A first sterilization step of sterilizing the first cold noodles broth at a high temperature, a first purification step of removing impurities by filtering the first sterilized first cold noodles broth, and the first cold noodles broth, purified water, Dongchimi extract, white sugar, A secondary cold noodles broth producing step of mixing and heating hydrous crystalline glucose, purified salt and citric acid, a secondary sterilization step of sterilizing the secondary cold noodles broth at high temperature, and filtering the first sterilized secondary cold noodles broth Characterized in the method for producing cold noodles broth consisting of a secondary purification step to remove the.

In another aspect, the present invention is characterized in the method for producing a cold noodles broth to further mix the changchang baek extract in the secondary cold noodles broth production step.

In addition, the present invention in the first cold noodles broth production step purified water 90.00 ~ 96.21% by weight, bone marrow extract 0.70 ~ 2.41% by weight, soy sauce 0.20 ~ 0.83% by weight, liver garlic 0.20 ~ 0.50% by weight, liver ginger 0.25 ~ 0.61% by weight , Beef 0.11 ~ 1.00% by weight, MSG (chemical seasoning) 0.10 ~ 1.02% by weight, refined salt 1.03 ~ 5.00% by weight, red pepper seeds 0.04 ~ 0.27% by weight, the first cold noodles broth 29.89 ~ 50.12 weight 0%, purified water 37.45 to 60.15 weight%, Dongchimi extract 0.30 to 2.15 weight%, white sugar per 2.55 to 5.52 weight%, hydrous crystal sugar 03.98 to 8.62 weight%, refined salt 0.05 to 0.30 weight%, hydrous citric acid 0.13 to 0.30 weight% It is characterized by a method for producing cold noodles broth that mixes 0.25 ~ 2.02 wt% of Seokchangpo extract.

In addition, the present invention is characterized in the method for producing cold noodles broth to filter the cold noodles broth using elvan in one or both stages of the primary and secondary purification steps.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Figure 1 shows a cold noodles broth manufacturing method according to the present invention, first, the first cold noodles broth production step, the total material required for the preparation of cold noodles broth, that is basically included, that is, 90.00 ~ 96.21 wt% purified water, bone bone extract 0.70 to 2.41 weight%, soy sauce 0.20 to 0.83 weight%, liver garlic 0.20 to 0.50 weight%, liver ginger 0.25 to 0.61 weight%, beef again 0.11 to 1.00 weight%, MSG (chemical seasoning) 0.10 to 1.02 weight%, refined salt 1.03-5.00 weight% and red pepper seeds 0.04-0.27 weight% are heated at 85-95 degreeC for 5 to 10 minutes, and it mixes uniformly.

The first sterilization step is made at the same time in the process of boiling at a high temperature during the production of the first cold noodle broth as described above, the first refining step, after the rapid cooling of the sterilized primary cold noodle broth through a filter filled with filter By removing impurities. At this time, it is preferable to use pepper seed or ganban stone as the filter, and the primary cold noodle broth was maintained at 120 to 140 mesh, brix 6 to 8, and salt to 4 to 5.

Subsequently, the secondary cold noodles broth production step, the 29.89 to 50.12% by weight of the first cold noodles broth produced as described above 37.45 to 60.15% by weight of purified water, 0.30 to 2.15% by weight of Dongchimi extract, 2.55 to 5.52% by weight, sugar crystal glucose 03.98-8.62 weight%, refined salt 0.05-0.30 weight%, hydrous citric acid 0.13-0.30 weight%, and 0.25 to 2.02 weight% of Seokchangpo extract are added, and it heats at 85-95 degreeC for 5 to 10 minutes, and mixes uniformly.

The second sterilization step is made at the same time in the process of boiling at a high temperature during the production of the second cold noodle broth, the second refining step, after the rapid cooling of the sterilized secondary cold noodle broth, and passed through a filter filled with filter By removing impurities. At this time, ganban stone was used as a filter, and the second cold noodle broth was maintained at 120 to 140 mesh, brix 6 to 8, and salt to 4 to 5.

The cold noodle broth produced in this way is produced with a primary cold noodle broth as a base material including a bone bone extract, followed by heating and heating the additional ingredients including Seokchangpo and Dongchimi extract to the first cold noodle broth in two stages. At the same time, the second stage sterilization and purification process is performed for each manufacturing step to produce a cold noodle broth with good color and aroma and excellent taste.

In addition, by using ganban stone as a filter medium for the purification of the cold noodle broth, the rich minerals eluted from the elvan are contained in the cold noodle broth, which is effective for metabolism and skin health management. Adsorption. Decompose, neutralize the cement, antibacterial, insect repellent and strong deodorizing action is hygienic and vital to the human body. And resonance by far-infrared radiation of elvan. Resonance, absorption, etc. are excellent in maintaining the freshness of cold noodle broth, increasing taste, promoting blood circulation and metabolism.

Also, the spearmint mixed with cold noodles broth consists of various essential oils such as 0.5 to 0.8% of galenol, asaron, palmitine, sekishon, and saprool in the root stem. In addition, phenolic substance, palmitic acid, and various kinds It contains a lot of active ingredients, has a strong anticancer effect, and smells unique. This very fragrance ingredient strengthens the brain, improves memory, stabilizes the mind, and relieves pain by releasing stress, so it is very useful for modern people as a health food.

<Example 1>

Purified water 93.11 wt%, Bone bone extract 1.50 wt%, Soy sauce soy sauce 0.43 wt%, Liver garlic 0.43 wt%, Liver ginger 0.43 wt%, Beef again 0.40 wt%, MSG (chemical seasoning) 0.35 wt%, Refined salt 3.28 wt%, Chilli seeds After heating 0.07% by weight at 95 ° C. for 7 minutes, the mixture was uniformly mixed to produce primary cold noodle broth, and firstly sterilized, and the sterilized primary cold noodle broth was purified by passing through a filter filled with red pepper seeds, 1 The cold noodle broth was maintained at mesh 130, brix 7, salt 4.5.

Subsequently, the primary cold noodles broth produced as described above was 35.70% by weight of purified water 52.45% by weight, Dongchimi extract 0.50% by weight, white spirit by 3.10% by weight, hydrous crystallized by sugar by 7.30% by weight, 0.20% by weight of hydrous citric acid, 0.25% by weight of spear By adding 0.50% by weight of extract and mixing it uniformly at 95 ° C. for 7 minutes to produce a second cold noodle broth, the second sterilization process, and the sterilized second cold noodle broth are passed through a filter filled with elvan. Second cold noodles broth was maintained at mesh 130, Briggs 7, salt 4.5.

<Examples 2-7>

Examples 2 to 7 differ only in the composition ratio as shown in Table 1, and other manufacturing methods were the same as in Example 1.

[Table 1] Composition ratio of the first embodiment (primary cold noodles broth material)

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Purified water 93.11 92.11 90.00 94.01 96.21 95.33 91.17 Bone Bone Extract 1.50 1.60 2.41 2.00 0.70 1.35 1.34 Soy sauce 0.43 0.83 0.49 0.47 0.30 0.50 0.20 Liver garlic 0.43 0.50 0.42 0.46 0.35 0.20 0.50 Liver Ginger 0.43 0.56 0.38 0.30 0.31 0.25 0.61 Beef back 0.40 0.51 1.00 0.35 0.32 0.60 0.11 MSG 0.35 0.32 0.84 0.20 0.10 0.70 1.02 Refined salt 3.28 3.40 4.19 2.11 1.66 1.03 5.00 Pepper seeds 0.07 0.17 0.27 0.10 0.05 0.04 0.05

[Table 2] Composition ratio of Example (2nd cold noodles broth material)

division Example 1 Example 2 Example 3 Example 4 Example 5 Example Example 7 1st cold noodle soup 35.70 35.00 40.00 30.14 29.89 40.23 50.12 Purified water 52.45 53.00 46.15 60.15 58.10 45.63 37.45 Dongchimi Extract 0.50 0.55 0.70 0.30 1.00 2.15 1.50 Baekbaekdan 3.10 3.05 2.55 4.34 4.36 5.52 3.50 Functioning glucose 7.30 7.35 8.62 4.27 5.76 3.98 6.71 Refined salt 0.20 0.15 0.25 0.10 0.05 0.30 0.22 Function citric acid 0.25 0.20 0.13 0.30 0.27 0.17 0.25 Seokchangpo Extract 0.50 0.70 1.60 0.40 0.57 2.02 0.25

For 50 cold sensory broths prepared by Examples 1 to 7, the sensory test of color, aroma, taste of Seokchangpo, Dongchimi taste, broth tasting, and overall quality of the cold noodle broth were conducted. Was evaluated on a five-point scale (5: very good, 4: good, 3: normal, 2: poor, 1: very poor), and the results are shown in Table 3.

[Table 3] Sensory Test Chart

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Symbol of color 4.1 4.1 4.2 3.7 3.5 4.4 4.5 Incense 4 3.9 3.8 3.6 3.5 4.3 4.2 Symbol of Seokchangpo Flavor 4 4 4.1 3.8 4 4.3 3.5 Symbol of Dongchimi Taste 4.1 4.1 4.0 3.5 3.8 3.6 3.7 Stock Tasting 4.5 3.9 3.7 3.6 3.7 3.5 3.5 Overall quality 4.2 3.9 4 3.6 3.7 3.9 3.8

As can be seen from the sensory test table, the cold noodle broth prepared by Example 1 received the best rating of 4.2 in overall quality, and the cold noodle broth prepared by the remaining Examples 2-7 also received a good rating of 3.6 or more. In addition, each item received a good rating of 3.5 or more, there was no significant difference between the embodiments.

[Table 4] Chromaticity change during storage

division 1 month 2 months 3 months 4 months 5 months 6 months 7 months 8 months 9 months Example 1 40.52 42.35 39.24 38.97 37.87 36.85 36.26 35.93 35.11 2 39.33 41.31 39.56 38.95 37.86 37.48 36.22 35.68 34.89 Example 3 39.12 41.03 38.26 38.78 37.75 36.87 36.10 35.36 34.50 Example 4 38.45 40.95 38.51 38.11 37.27 36.36 35.99 35.10 34.13 Example 5 37.02 39.69 36.99 36.91 35.95 35.54 35.61 34.92 34.22 Example 6 36.56 37.35 36.48 36.25 35.33 35.12 34.63 33.75 32.21 Example 7 35.28 36.83 35.19 34.74 35.24 35.45 33.95 33.48 32.15

Table 4 shows each sample obtained from the cold noodle broth prepared by Examples 1 to 7 in a ratio of 1: 7 with purified water, and was stored for nine months in a colorimeter (TC-1500MC, manufactured by Tokyo Densmeku Co., Ltd.). The change is measured. According to the table, there was a change in chromaticity compared to the beginning at 9 months, but no significant difference was observed. In view of these results, it can be estimated that storage is possible for 9 months at room temperature, and that it can be stored for more than one year in cold storage and freezing storage.

[Table 5] Quality change during storage

division 1 month 2 months 3 months 4 months 5 months 6 months 7 months 8 months 9 months Example 1 4.5 4.3 4.2 4.2 4.0 3.9 3.8 3.7 3.5 Example 2 4.3 4.1 4.1 3.9 3.9 3.8 3.7 3.5 3.4 Example 3 4.3 4.1 4.2 4.0 3.9 3.7 3.6 3.5 3.4 Example 4 3.9 4.0 3.9 3.8 3.8 3.7 3.6 3.5 3.3 Example 5 3.8 3.7 3.7 3.7 3.7 3.6 3.6 3.5 3.3 Example 6 3.6 3.5 3.7 3.6 3.6 3.5 3.5 3.4 3.2 Example 7 3.5 3.6 3.6 3.5 3.5 3.4 3.4 3.3 3.2

Table 5 measured sensory changes during storage for 9 months of each cold noodle broth prepared by Examples 1-7. The samples used for sensory evaluation were samples stored at 30 ° C. RH80% and evaluated on a five-point scale (5: very good, 4: good, 3: normal, 2: poor, 1: very poor).

According to the table, the quality was changed in the first nine months, but there was no significant difference in sensory quality. In view of these results, it can be estimated that storage for 9 months is possible, and that storage for more than 1 year in refrigerated and frozen storage is also possible.

As described above, according to the manufacturing method of cold noodle broth according to the present invention, it is clean and excellent in color, aroma and taste, and removes harmful substances of cold noodle broth by elvan, heavy metal decomposition and purification, rich mineral component of elvan And hygiene and long-term storage is possible by the absorption of far-infrared rays, and furthermore, by mixing the Seokchangpo, which is effective in enhancing memory, stabilizing the mind, and recovering from fatigue, it is possible to manufacture functional cold noodle broth suitable for the health and well-being period.

Claims (4)

First cold noodle broth production step of mixing and heating purified water, bone marrow extract, soy sauce, liver garlic, liver ginger, beef kelp, MSG (chemical seasoning), refined salt, and red pepper seeds, A first sterilization step of sterilizing the first cold noodle broth at high temperature; A first purification step of removing impurities by filtering the first sterilized first cold noodle soup; A secondary cold noodles broth producing step of mixing and heating the primary cold noodles broth, purified water, Dongchimi extract, white sugar, hydrous glucose, refined salt, and hydrous citric acid; A second sterilization step of sterilizing the second cold noodles broth at a high temperature; Method of producing a cold noodle broth, characterized in that consisting of a secondary purification step of removing impurities by filtering the first sterilized secondary cold noodles. The method of claim 1, wherein in the secondary cold noodle broth producing step, the method for producing cold noodle broth, characterized in that the mixture of more than the quarry. The method according to claim 2, wherein in the first cold noodle production step, purified water of 90.00 to 96.21 wt%, bone marrow extract 0.70 to 2.41 wt%, soy sauce soy sauce 0.20 to 0.83 wt%, liver garlic 0.20 to 0.50 wt%, liver ginger 0.25 ~ 0.61% by weight, beef again 0.11 to 1.00% by weight, MSG (chemical seasoning) 0.10 to 1.02% by weight, refined salt 1.03 to 5.00% by weight, red pepper seeds 0.04-0.27% by weight, the first cold noodles in the second cold noodles broth production step 29.89 ~ 50.12% by weight, 37.45 ~ 60.15% by weight of purified water, 0.30 ~ 2.15% by weight of Dongchimi extract, 2.55 ~ 5.52% by weight of white spirit, 03.98 ~ 8.62% by weight of hydrous crystallized sugar, 0.05 ~ 0.30% by weight of purified salt, 0.13 ~ 0.30 A method for producing cold noodles broth, characterized by mixing weight% and quaternary silk extract 0.25 to 2.02% by weight. The method of any one of claims 1 to 3, wherein the cold noodle broth is filtered using elvan in one or both of the first and second purification steps.

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