KR20070122110A - Ingredients making soup for bean noodles and cooking method - Google Patents

Ingredients making soup for bean noodles and cooking method Download PDF

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KR20070122110A
KR20070122110A KR1020060057169A KR20060057169A KR20070122110A KR 20070122110 A KR20070122110 A KR 20070122110A KR 1020060057169 A KR1020060057169 A KR 1020060057169A KR 20060057169 A KR20060057169 A KR 20060057169A KR 20070122110 A KR20070122110 A KR 20070122110A
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powder
weight
soybean
soup
noodles
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KR100893224B1 (en
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박선교
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박선교
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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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Beans For Foods Or Fodder (AREA)
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Abstract

A method of producing noodles in soybean soup(Kongguksu) is provided to make the foods with good taste within a short time. Raw material of soup for noodles in soybean soup contains: 80 parts by weight of main ingredient powder containing 84% by weight of soybean powder, 4% by weight of perilla powder, 6% by weight of roasted soybean powder and 6% by weight of peanut powder; 20 parts by weight of a nutrient liquid containing an extract of a green pepper, carrot and mulberry fruit. The main ingredient powder is agitated with 6 times its weight of water, heated with the nutrient liquid while stirring and mixed with noodles to obtain noodles in soybean soup. In the raw material, each of the powders has a size of 200 to 300meshes.

Description

콩국수용 국물을 위한 재료와 이를 이용한 콩국수 제조방법{INGREDIENTS MAKING SOUP FOR BEAN NOODLES AND COOKING METHOD}INGREDIENTS MAKING SOUP FOR BEAN NOODLES AND COOKING METHOD}

도 1은 본 발명의 바람직한 실시 예로 형성된 콩국수용 국물 제조방법을 나타낸 순서도.1 is a flow chart showing a method for producing a soup for soya noodles formed as a preferred embodiment of the present invention.

본 발명은 콩국수용 국물을 위한 재료에 관한 것으로, 더욱 상세하게는 국수를 넣어서 먹는 국물을 간단하게 만들 수 있도록 하기 위해서 다양한 재료의 분말을 소포장하여 보다 간편하고 영양이 풍부한 콩국수용 국물을 위한 재료에 관한 것이다.The present invention relates to a material for a soup for soybean noodles, and more particularly, in order to make a simple soup for eating noodles, by packaging the powder of various materials in a material for a more convenient and nutritious soup for soup soup It is about.

일반적으로 국수는 여름철 별미로 대표되는 음식 중의 하나이다. 이러한 국수는 비빔국수, 물국수, 콩국수 등 다양한 방법으로 요리할 수 있는 식품으로 첨가되는 재료에 따라서 다양한 종류의 국수가 제공될 수 있는데, 특히 콩국수는 콩을 이용하여 만들어진 콩국물에 삶은 국수을 말아서 제공되는 음식이다.In general, noodles are one of the foods represented in summer delicacies. These noodles can be provided with various kinds of noodles depending on the ingredients added to the food that can be cooked in a variety of ways, such as bibimb noodles, water noodles, soybean noodles, in particular, soybean noodles are rolled noodles served in soybean soup made of beans It is food.

상기 콩국수의 주재료인 콩은 우수한 단백질 뿐만아니라 불포화지방산이 풍 부하고 칼슘 및 각종 비타민이 함유되어 있어 성인병 예방 및 골다공증 및 비만방지와 같은 여러가지 기능을 가지고 있는 완전식품의 일종이다.Soybean is the main ingredient of soybean noodles, which is rich in unsaturated fatty acids as well as excellent protein and contains calcium and various vitamins, and is a kind of complete food having various functions such as preventing adult diseases, preventing osteoporosis and obesity.

상기 콩국수의 국물을 만들기 위해서는 콩을 물에 약 5~9시간 동안 침지시켜 부풀린 상태에서 100℃의 물에 3~5분동안 삶은 후에 냉각시킨 후 비벼서 껍질을 벗기고, 물을 가미하면서 마쇄한 후에 식염을 가미하는 방법으로 만들어진다.To make the soup of soybean noodles, soak the beans in water for about 5 to 9 hours, boil them for 3 to 5 minutes in water at 100 ° C. in an inflated state, cool them, then peel and peel them, add salt, and then salt them. It is made in such a way that

최근에는 상기와 같이 만들어진 국물 자체를 냉동포장하여 유통되고, 식당이나 가정에서 이를 녹인 국물에 삶은 국수를 넣어서 콩국수를 즐기고 있다.Recently, the soup itself made as described above is packaged and distributed in circulation, and soybean soup is enjoyed by putting boiled noodles in a soup melted in a restaurant or at home.

그러나, 상기 종래의 콩국수를 만들기 위한 국물은 만들기가 복잡하고 시간이 많이 소요되는 단점이 있었고, 냉동포장하여 유통되는 국물은 냉동보관해야하는 유통상의 문제점과 맛이 떨어지는 문제점이 있었다. However, the conventional soup for making soybean noodles had a disadvantage in that it is complicated and time-consuming to make, and the broth that is frozen and packaged has a problem in distribution and taste that must be stored frozen.

상기한 문제점을 해결하기 위해서 본 발명은 다음과 같은 목적으로 개발되었다. In order to solve the above problems, the present invention was developed for the following purposes.

(1) 콩국수용 국물을 만들 수 있도록 여러 가지 재료를 분말화해서 소포장함으로써 유통상의 문제점을 해결한 재료를 제공한다.(1) Provides a material that solves distribution problems by powdering and packaging various materials to make soy noodles.

(2) 콩국수용 국물을 빠른 시간에 만들 수 있는 재료를 제공한다. (2) Provide ingredients to make soy noodles soup quickly.

(3) 콩국수용 국물을 보다 영양이 있고 맛이 있도록 한 재료를 제공한다.(3) Provide soy sauce soup with more nutritious and tasty ingredients.

상기한 목적을 달성하기 위해서 본 발명은 콩분말 84 중량%, 들깨분말 4 중량%, 볶은콩분말 6중량%, 땅콩분말 6중량%로 형성된 주재료분말 80g과; 피망, 오디 등을 중탕하여 형성한 영양액 20g이 각각 소포장 된 것을 특징으로 한다.In order to achieve the above object, the present invention is a soybean powder 84% by weight, perilla powder 4% by weight, roasted soybean powder 6% by weight, peanut powder 6% by weight of the main powder formed of 80g; It is characterized in that the nutrient solution 20g formed by bathing green peppers, Audi, etc., each packaged.

또한, 상기와 같이 소포장 된 재료를 이용하여 콩국수를 제조하는 방법은 주재료분말을 물에 풀되 상기 물은 주재료분말의 중량에 6배로 하여 잘 저어주는 희석단계와;In addition, the method for producing soybean noodles using the small packaged material as described above is a dilution step of stirring the main material powder in water but the water is stirred 6 times the weight of the main material powder;

상기 희석단계에 준비된 재료에 영양액을 주입하는 영양액준비단계와;A nutrient preparation step of injecting nutrient solution into the material prepared in the dilution step;

상기 영양액준비단계에서 준비된 재료를 서서히 저으면서 1분가량 끊이는 익힘단계와; A cooking step of cutting for about one minute while gradually stirring the material prepared in the nutrient preparation step;

상기 익힘단계에서 익혀진 국물을 냉각시켜 삶은 국수와 함께 준비하는 완성단계로 구성된 것을 특징으로 한다. Cooling the broth cooked in the cooking step is characterized in that consisting of a complete step of preparing with boiled noodles.

이하, 본 발명을 바람직한 실시 예와 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, described in detail with reference to the preferred embodiments and the accompanying drawings as follows.

본 발명은 콩분말 84 중량%, 들깨분말 4 중량%, 볶은콩분말 6중량%, 땅콩분말 6중량%로 형성된 주재료분말 80g과; 피망, 오디 등을 중탕하여 형성한 영양액 20g을 각각 소포장 한다.The present invention is a soybean powder 84% by weight, perilla powder 4% by weight, roasted soybean powder 6% by weight, peanut powder 6% by weight formed of 80g main powder; 20g each nutrient solution formed by boiling green peppers and mulberry is packed.

상기 콩분말은 콩을 깨끗하게 씻은 후 건조한 상태에서 분쇄기를 이용하여 분말로 형성하는 것으로 크기는 200~300메쉬(mesh)가 적당하다. 이하 모든 분말은 200~300메쉬의 크기로 형성된다. The bean powder is formed by using a grinder in a dry state after washing the beans clean, the size is 200 ~ 300 mesh (mesh) is suitable. Below all the powder is formed in the size of 200 ~ 300 mesh.

상기 볶은콩분말은 약한 불에 콩 만을 볶은 것으로 볶을 때 다른 재료를 넣지 않는다.The roasted soybean powder is roasted only on low heat, so when roasting does not put any other ingredients.

상기 영양액은 비타민을 포함하고 색상을 낼 수 있는 피망, 당근, 오디를 중탕하여 액기스로 소포장한다.The nutrient solution is packaged as an extract by pouring a bell pepper, carrot, and Audi, which can contain vitamins and color.

상기 주재료분말과 영양액을 이용하여 콩국수를 제조하는 방법은 주재료분말을 물에 풀되 상기 물은 주재료분말의 중량에 6배로 하여 잘 저어주는 희석단계(10)와;The method for producing soybean noodles using the main powder and the nutrient solution is a dilution step (10) of stirring the main powder powder in water, but the water is stirred by 6 times the weight of the main powder powder;

상기 희석단계(10)에 준비된 재료에 영양액을 주입하는 영양액준비단계(20)와;A nutrient preparation step 20 for injecting nutrient solution to the material prepared in the dilution step 10;

상기 영양액준비단계(20)에서 준비된 재료를 서서히 저으면서 1분가량 끊이는 익힘단계(30)와; A ripening step 30 which is cut for about 1 minute while gradually stirring the material prepared in the nutrient preparation step 20;

상기 익힘단계(30)에서 익혀진 국물을 냉각시켜 삶은 국수와 함께 준비하는 완성단계(40)로 구성된다. It is composed of the completion step 40 of preparing the boiled noodles by cooling the broth cooked in the cooking step 30.

상기 주재료분말과 영양액은 1인분이 각각 80g과 20g으로 소포장되어 있으므로, 2인분 또는 다수를 위하여 콩국수를 만들 경우 소포장된 재료를 더 많이 사용하면 된다. Since the main ingredient powder and the nutrient solution are small packages of 80g and 20g for one serving, respectively, when the bean noodles are made for two servings or a large number, the packaged ingredients may be used more.

본 발명은 바람직한 실시예를 중심으로 기술되었지만 당업자라면 이러한 기재로부터 후술하는 특허청구범위에 의해 포괄되는 본 발명의 범주를 벗어남이 없이 다양한 변형할 수 있다는 것은 명백하다.Although the present invention has been described with reference to the preferred embodiments, it will be apparent to those skilled in the art that various modifications can be made therein without departing from the scope of the invention, which is covered by the following claims.

상기한 것과 같이 본 발명에 의한 콩국수용 국물을 위한 재료에 의하면 다음과 같은 효과가 있다.As described above, according to the material for the soup for soup noodles according to the present invention has the following effects.

(1) 콩국수용 국물을 만들 수 있도록 여러 가지 재료를 분말화해서 소포장함으로써 유통상의 문제점을 해결할 수 있다.(1) The distribution problem can be solved by powdering and packing various materials to make a soup for soybean soup.

(2) 콩국수용 국물을 빠른 시간에 만들 수 있다.(2) Soybean soup soup can be made quickly.

(3) 콩국수용 국물을 보다 영양이 있고 맛이 있다.(3) The soup for bean soup is more nutritious and tasty.

Claims (4)

콩국수용 국물을 형성하기 위해서 사용되는 일반적인 재료에 있어서,In the general material used to form the soup for soybean noodles, 콩분말 84 중량%, 들깨분말 4 중량%, 볶은콩분말 6중량%, 땅콩분말 6중량%로 형성된 주재료분말과; 피망, 당근, 오디를 중탕하여 형성한 영양액을 각각 소포장하여 제공되는 것을 특징으로 하는 콩국수용 국물을 위한 재료.A main powder powder formed of 84% by weight of bean powder, 4% by weight of perilla powder, 6% by weight of roasted bean powder, and 6% by weight of peanut powder; Ingredients for a soup for soybean noodles, characterized in that the nutrient solution formed by boiling green peppers, carrots, and Audi. 제 1항에 있어서, The method of claim 1, 상기 주재료분말 80g과 영양액 20g이 각각 소포장되어 1인분으로 제공되는 것을 특징으로 하는 콩국수용 국물을 위한 재료.80 g of the main ingredient powder and 20 g of nutrient solution are respectively packaged and provided for 1 serving soybean soup broth. 제 1항에 있어서, The method of claim 1, 상기 콩분말, 들깨분말, 볶은콩분말, 땅콩분말은 각각 200~300메쉬의 크기로 형성된 것을 특징으로 하는 콩국수용 국물을 위한 재료.The soybean powder, perilla powder, roasted soybean powder, peanut powder is a material for soybean soup broth, characterized in that each formed in the size of 200 ~ 300 mesh. 제1항의 조성비로 형성된 주재료분말을 물에 풀되 상기 물은 주재료분말의 중량에 6배로 하여 잘 저어주는 희석단계(10)와;A dilution step (10) of stirring the main material powder formed in the composition ratio of claim 1 in water, but stiring the water to 6 times the weight of the main material powder; 상기 희석단계(10)에 준비된 재료에 제1항의 영양액을 주입하는 영양액준비단계(20)와;A nutrient preparation step (20) of injecting the nutrient solution of claim 1 to the material prepared in the dilution step (10); 상기 영양액준비단계(20)에서 준비된 재료를 서서히 저으면서 1분가량 끊이 는 익힘단계(30)와; A ripening step 30 which is cut for about 1 minute while slowly stirring the material prepared in the nutrient preparation step 20; 상기 익힘단계(30)에서 익혀진 국물을 냉각시켜 삶은 국수와 함께 준비하는 완성단계(40)로 구성되는 것을 특징으로 하는 콩국수용 국물 제조방법.Soy noodles soup manufacturing method characterized in that consisting of the completion step (40) of preparing with boiled noodles by cooling the broth cooked in the cooking step (30).
KR1020060057169A 2006-06-24 2006-06-24 Ingredients making soup for bean noodles and cooking method KR100893224B1 (en)

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KR101247422B1 (en) * 2011-10-20 2013-03-25 강무경 Dried pollack water noodle and method for manufacturing the same
KR101453831B1 (en) * 2013-05-14 2014-10-23 오태환 The manufacturing method of ice bean noodles
KR102102144B1 (en) * 2019-07-05 2020-04-20 주식회사 푸드코리아 Soybean water containing peas and its preparation methods

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101247422B1 (en) * 2011-10-20 2013-03-25 강무경 Dried pollack water noodle and method for manufacturing the same
KR101453831B1 (en) * 2013-05-14 2014-10-23 오태환 The manufacturing method of ice bean noodles
KR102102144B1 (en) * 2019-07-05 2020-04-20 주식회사 푸드코리아 Soybean water containing peas and its preparation methods

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