KR20090097653A - Meat stock manufacturing method of cold noodles including oyster sauce and cold noodles using it - Google Patents

Meat stock manufacturing method of cold noodles including oyster sauce and cold noodles using it Download PDF

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KR20090097653A
KR20090097653A KR1020080022933A KR20080022933A KR20090097653A KR 20090097653 A KR20090097653 A KR 20090097653A KR 1020080022933 A KR1020080022933 A KR 1020080022933A KR 20080022933 A KR20080022933 A KR 20080022933A KR 20090097653 A KR20090097653 A KR 20090097653A
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broth
sauce
soy sauce
weight
oyster sauce
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KR1020080022933A
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Korean (ko)
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KR100985176B1 (en
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이정주
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이정주
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00Function of food ingredients
    • A23V2200/15Flavour affecting agent
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00Function of food ingredients
    • A23V2200/16Taste affecting agent

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

A method for preparing a base soup for Naengmyeon is provided to add an oyster sauce to a soup, thereby showing refreshing tastes. A method for preparing a base soup for Naengmyeon comprises the following steps of: boiling 1kg chicken bones in a pot at the same time removing generated bubbles; putting 10 pieces of garlic, 3 leeks, 2 onions, 1/4 radish and 100g red pepper into the pot and boiling down together for 1 hour to prepare a soup; filtering the soup; putting 1kg soy sauce, 2 pears, 2 onions, 3 leeks and 3 apples into the pot and boiling for 1.5 hours and chilling to prepare a boiled soy sauce; filtering the boiled soy sauce; mixing 200g MSG, 100g salt, 400g sugar, 1000g vinegar, 1000g boiled soy sauce, 450g oyster sauce and 150g garlic to prepare a supplementary material; filtering the supplementary material; mixing the soup, boiled soy sauce and supplementary material and filtering the mixture; and chilling the mixture and slightly freezing it or adding ices to it.

Description

굴소스를 함유하는 냉면육수 제조방법 및 이를 이용한 냉면{Meat Stock Manufacturing Method of Cold Noodles Including Oyster Sauce and Cold Noodles Using it}Meat Stock Manufacturing Method of Cold Noodles Including Oyster Sauce and Cold Noodles Using it}

본 발명은 굴소스를 함유하는 냉면육수 제조방법 및 이를 이용한 냉면에 관한 것으로, 특히 냉면 육수를 제조시에 굴소스를 추가하여 웰빙식품을 제공토록 하는 것을 특징으로 하는 굴소스를 함유하는 냉면육수 제조방법 및 이를 이용한 냉면에 관한 것이다.The present invention relates to a method for preparing cold noodle soup containing oyster sauce and cold noodle using the same, in particular, preparing cold noodle soup containing oyster sauce, characterized in that to provide well-being foods by adding oyster sauce when preparing cold noodle soup It relates to a method and cold noodles using the same.

일반적으로 냉면 육수는 동치미 국물과 소고기 육수를 혼합한 후, 소금으로 간을 하고 식초, 설탕, 겨자 등의 조미료를 첨가하여 맛을 낸다. Generally, cold noodles broth is mixed with Dongchimi soup and beef broth, seasoned with salt, and seasoned with vinegar, sugar, and mustard.

아울러, 냉면육수로 사용되고 있는 육수는 주로 쇠고기나 닭고기, 사골 등의 육류를 삶은 것이 사용되는데, 이는 맛이나 향에서 입맛을 돋구는 특이한 점이 없고 단순한 냉면육수 이외에는 별다른 효능을 기대하지 못한다.In addition, the broth that is used as cold noodle broth is mainly boiled meat such as beef, chicken, bone, etc., which does not have any peculiarity that enhances the taste in the taste or aroma, and does not expect any other effect than the simple cold noodle broth.

현재 시판되고 있는 냉면육수는 인위적인 맛이 강하여 육수의 독특하고 시원한 맛이 잘 나지 않는다. 또한, 현재의 냉면육수는 단순한 맛 이외에 웰빙과 같은 기능성 효능을 가지는 육수를 제조하기가 마땅하지 못하였다. 또한, 냉면을 단순히 전분만 가지고 제조함으로써 냉면의 기능성 효능을 가지기 어려웠다.The cold noodle broth that is currently on the market has a strong artificial taste and does not taste the unique and cool taste of the broth. In addition, the current cold noodle broth was not suitable to prepare a broth with functional effects such as well-being in addition to the simple taste. In addition, it is difficult to have the functional efficacy of cold noodles by simply manufacturing with cold starch.

이와같이, 종래의 냉면육수는 독특한 맛이나 향으로 입맛을 내기가 쉽지 않았고, 또한 건강 기호식품으로 효능을 가지는 냉면을 제조하기가 어려웠다.As described above, the conventional cold noodle broth was not easy to taste with a unique taste or aroma, and it was difficult to produce cold noodle having efficacy as a health favorite food.

따라서, 본 발명은 상기와 같은 문제점을 해결하기 위하여 창안한 것으로, 굴소스를 이용하여 냉면육수를 제조함으로써 육수의 깔끔한 맛을 더욱 느낄 수 있고 굴소스의 특이한 성분의 효능으로 인해 냉면용 웰빙식품으로도 섭취할 수 있도록 하는데 그 목적이 있다.Therefore, the present invention has been made to solve the above problems, by producing a cold noodles broth using oyster sauce you can feel the clean taste of the broth more and the well-being food for cold noodles due to the efficacy of the unique ingredients of oyster sauce Its purpose is to be able to eat.

상기 목적을 달성하기 위한 수단으로,As a means for achieving the above object,

사과, 배, 양파, 대파, 과일, 야채를 솥에 넣어 끓인 다림 간장을 준비하고; 닭뼈, 무, 마늘, 대파, 양파, 매운고추를 첨가하여 1시간이상 끓여 식힌 육수를 준비하며; 미리 제조된 상기 육수에 MSG, 소금, 설탕, 식초, 미리 제조된 상기 다림간장, 굴소스, 마늘을 첨가후 거름망을 통과시켜 굴소스 냉면육수를 제조하며; 재료의 비율은 육수 100중량%를 기준으로 MSG 5 - 7중량%, 소금 2 - 4중량%, 설탕 10 - 16중량%, 식초 30 - 40중량%, 다림간장 20 - 30중량%, 굴소스 10 - 18중량%, 마늘 3 - 5중량%인 것이 특징이다.Prepare boiled ironed soy sauce by putting apples, pears, onions, green onions, fruits and vegetables in a pot; Prepare chicken broth cooled for 1 hour by adding chicken bone, radish, garlic, green onion, onion and hot pepper; MSG, salt, sugar, vinegar, pre-prepared iron soy sauce, oyster sauce and garlic were added to the pre-made broth and passed through a strainer to prepare oyster sauce cold noodle broth; The percentage of ingredients is based on 100% by weight of MSG 5-7% by weight, salt 2-4% by weight, sugar 10-16% by weight, vinegar 30-40% by weight, iron soy sauce 20-30% by weight, oyster sauce 10 -18 wt%, garlic 3-5 wt%.

또한, 구체적인 제조방법으로서, 닭뼈 1kg을 솥에 넣어 끓이면서 거품을 제거한후 마늘 10쪽, 대파 3개, 양파 2개, 무 1/4개, 매운고추 100g를 넣고 1시간을 끓여서 기본 육수를 제조하여 거름망에 투입하고; 간장 1kg과, 배 2개, 양파 2개, 대파 3개, 사과 3개를 넣고 1시간 30분간 끊이고 식혀서 다림 간장을 제조하여 거름망에 투입하며; MSG 200g, 소금 100g, 설탕 400g, 식초 1000g, 다림간장 1000g, 굴소스 450g, 마늘 150g을 고르게 혼합한 부가재료를 거름망에 투입하여; 육수와 다림간장 및 기타 부가재료가 혼합된 상태에서 거름망을 순차 통과하면 거름망을 통과한 육수를 식힌다음 살짝 얼리거나 얼음을 추가하여 굴소스 냉면육수를 제조하는 것이 특징이다.In addition, as a specific manufacturing method, 1kg of chicken bones in a pot to remove the bubbles while boiling, garlic 10 pages, 3 leeks, 2 onions, 1/4 radish, spicy pepper 100g and boiled for 1 hour to prepare a basic broth Put into a strainer; 1kg of soy sauce, 2 pears, 2 onions, 3 green onions, 3 apples, and cut and cooled for 1 hour 30 minutes to prepare ironed soy sauce, and put it into a strainer; Additional ingredients of evenly mixed with 200 g of MSG, 100 g of salt, 400 g of sugar, 1000 g of vinegar, 1000 g of iron soy sauce, 450 g of oyster sauce, and 150 g of garlic were added to a strainer; When the broth is mixed with broth and iron soy sauce and other supplementary ingredients, the broth after passing through the broth is cooled and then slightly frozen or ice is added to produce oyster sauce cold noodles broth.

아울러, 상기 제조방법을 통해 제조되는 육수를 이용하여 굴소스 냉면을 제공하는 것이 특징이다.In addition, it is characterized by providing a oyster sauce cold noodles using broth prepared through the manufacturing method.

본 발명의 굴소스를 이용한 냉면은 양질의 품질을 갖는 굴이 함유되므로 냉면을 섭취하면서 동시에 우수한 영양을 공급받을 수 있는 웰빙식품을 제공할 수 있다.Cold noodles using the oyster sauce of the present invention contains oysters of good quality can provide a well-being food that can be supplied with excellent nutrition while eating cold noodles.

이하에서 본 발명을 보다 상세히 설명하기로 한다.Hereinafter, the present invention will be described in more detail.

본 발명에 적용되는 굴소스를 설명하면 다음과 같다.Referring to the oyster sauce applied to the present invention.

굴(Oyster)에는 각종 영양분이 많이 함유되어 있어 옛날부터 한방에서는 빈혈, 갈증에 쓰이고 혈색을 좋게하는 것으로 애용되어 왔다. 굴은 소화 흡수가 잘되는 글리코겐이 풍부(겨울철에는 4-6% 정도이나 산란기인 5월에는 1%이하로 감소)하다. 아미노산으로는 히스티딘, 라이신 등이 많고, 무기질로는 철, 망간, 동 등이 많으며, 비타민으로는 비타민 B군, C 등이 풍부할 뿐만 아니라 엑기스분에는 알라닌, 글리신, 베타인, 타우린, 호박산 등을 함유한다. 또한 굴에는 스테롤 성분이 30% 내외로 풍부한 편이나 스테롤중 콜레스테롤은 30%이하로 낮은 편이다. 굴은 회, 건조, 초절임, 레몬을 얹은 생식, 오이스타 칵텔, 후라이, 굴전골, 그라탱 등으로 조리되어 이용되고 있고 가공품으로서는 훈제 통조림, 스프, 굴소스 등을 들 수 있다.Oyster is rich in various nutrients, and from ancient times, oriental medicine has been used for anemia and thirst, and has been favored for improving color. Oysters are rich in glycogen, which can be digested and absorbed well (4-6% in winter, but less than 1% in May, the spawning season). There are many amino acids such as histidine, lysine, minerals such as iron, manganese, copper, etc. Vitamins are rich in vitamin B group and C, and extracts include alanine, glycine, betaine, taurine, succinic acid, etc. It contains. In addition, oysters are rich in sterols around 30%, but cholesterol in sterols is less than 30%. Oysters are cooked with sashimi, dried, pickled, raw with lemon, oyster cockel, fried, oyster hotpot, gratin, and the like. Smoked canned foods, soups, oyster sauce, and the like are used.

이러한 굴의 영양성분과 풍미를 이용하기 위하여 굴 엑기스나 굴 가수분해물에 전분과 각종 부재료를 혼합하여 중화요리용, 복합조미료, 육류 요리용, 가금육 요리용, 야채 요리용, 해산물 요리용, 면류 요리용 등 수 많은 용도별 굴 소스 상품이 개발되어 국제시장에 공급되고 있다.In order to use the nutrients and flavors of oysters, starch and various ingredients are mixed with oyster extract or oyster hydrolyzate for Chinese cuisine, complex seasoning, meat dish, poultry dish, vegetable dish, seafood dish, noodle dish. Many types of oyster sauce products have been developed and supplied to the international market.

굴소스의 산업적 제조기술에 관하여는 원부재료로서 굴 추출물에 옥수수전분, 소금, 당, 후추, 카라멜 등을 혼합하여 제조하는 방법, 식염의 일부를 KCl로 대체함으로서 나트륨 함량을 줄이는 굴소스의 제조방법, 기존의 원부재료에 참기름 및 향신야채를 가미하여 독특한 풍미를 갖도록 한 굴소스의 제조방법 등이 알려져 있다.The industrial manufacturing technology of oyster sauce is a method of preparing oyster extract by mixing corn starch, salt, sugar, pepper, caramel, etc. as a raw material, and manufacturing method of oyster sauce which reduces sodium content by replacing part of salt with KCl. In addition, a method of manufacturing oyster sauce, which has a unique flavor by adding sesame oil and flavored vegetables to existing raw ingredients, is known.

이외에도 굴소스 상품들의 품질특성 구명과 관련하여 정미성 핵산관련물질 함량을 분석한 보고, 프로테아제(protease) 등 다양한 상업적 단백질 분해효소를 이용한 굴의 가수분해 특성에 관한 수율, 향미 및 이화학적 성분특성에 관한 연구결과들이 보고된 바 있다. In addition, reports on the analysis of quality nucleic acid-related substances in oyster sauce products were conducted, and the yield, flavor and physicochemical characteristics of oyster hydrolysis using various commercial proteases such as protease were analyzed. Research results have been reported.

본 발명은 이러한 굴소스를 냉면에 적용하여 굴소스를 함유하는 냉면 육수 및 이를 이용한 냉면을 개발하였다.The present invention was applied to the cold oyster sauce developed a cold noodles broth containing the oyster sauce and the cold noodles using the same.

본 발명은 기본육수와 다림간장와 굴소스와 마늘 및 기타 부재료를 각각 준비하고, 이들을 혼합하여 냉면육수를 제조한다.The present invention prepares the basic broth and iron soy sauce, oyster sauce and garlic and other subsidiary materials, respectively, and mix them to produce cold noodles.

먼저, 기본육수는 닭뼈와 무, 마늘, 대파, 양파, 매운고추를 첨가하여 1시간이상 끓인후 식힌다.First, the basic broth is boiled for 1 hour with chicken bones, radishes, garlic, green onions, onions, and hot peppers.

다림간장은 사과, 배, 양파, 대파, 무를 넣고 1시간 30분 이상 끓인 후 식힌다.Iron soy sauce is boiled with apples, pears, onions, green onions, and radishes.

여기에 굴소스와 마늘을 첨가하고, 또한 설탕, 소금, 식초 첨가하여 거름망을 통과시켜 냉면육수를 제작한다.Add oyster sauce and garlic, and also add sugar, salt, and vinegar to make cold noodles.

기본육수에 첨가되는 부가재료들의 전체적인 첨가비율은 다음과 같다.The overall addition ratio of the additional ingredients added to the basic broth is as follows.

MSG 5 - 7중량%, 소금 2 - 4중량%, 설탕 10 - 16중량%, 식초 30 - 40중량%, 다림간장 20 - 30중량%, 굴소스 10 - 18중량%, 마늘 3 - 5중량%이다.MSG 5-7 wt%, Salt 2-4 wt%, Sugar 10-16 wt%, Vinegar 30-40 wt%, Iron soy sauce 20-30 wt%, Oyster sauce 10-18 wt%, Garlic 3-5 wt% to be.

상기 제조법에서 재료의 비율은 보편적인 기호에 맞춘 것으로, 기호에 따라 재료의 가감이 가능하다.In the above manufacturing method, the proportion of the material is set according to the general symbol, and the material can be added or subtracted according to the symbol.

<제조단계 1> 기본육수 제조<Step 1> Basic broth manufacture

닭뼈 1kg을 솥에 넣어 끓이면서 거품을 제거한후 마늘 10쪽, 대파 3개, 양파 2개, 무 1/4개, 매운고추 100g를 넣고 1시간 동안 더 끓였다. 닭뼈와 채소를 건져낸 후 국물을 식히고 응고된 기름을 걸러내어 기본육수를 만들었다.Boil 1kg of chicken bones in a pot and remove the foam while boiling, add 10 garlic cloves, 3 leeks, 2 onions, 1/4 radish, and 100g of spicy red pepper and boil for another hour. After the chicken bones and vegetables were taken out, the broth was cooled and the solidified oil was filtered to make a basic broth.

<제조단계 2> 다림간장 제조<Manufacturing stage 2> Manufacture of ironed soy sauce

간장 1kg과, 배 2개, 양파2개, 대파 3개, 사과 3개를 넣고 1시간 30분간 끊이고 식혀서 다림 간장을 제조하였다.Soy sauce 1kg, 2 pears, 2 onions, 3 green onions, 3 apples were put in 1 hour 30 minutes and cooled to prepare an ironed soy sauce.

<제조단계 3> 부가재료 제조<Step 3> Preparation of Additional Materials

MSG 200g, 소금 100g, 설탕 400g, 식초 1000g, 굴소스 450g, 마늘 150g을 고 르게 혼합하였다.MSG 200g, salt 100g, sugar 400g, vinegar 1000g, oyster sauce 450g, garlic 150g was evenly mixed.

<제조단계 4> 굴소스 냉면 육수의 제조<Production Step 4> Preparation of Oyster Sauce Cold Noodles

제조단계 1과 2 및 3의 기본 육수와 다림간장 및 부가재료를 걸음망에 모두 넣고 걸러서 식힌후 살짝 얼려서 굴소스 냉면 육수를 제조하였다.The oyster sauce cold noodles broth was prepared by putting all of the basic broths, iron soy sauce, and additional ingredients of the preparation steps 1, 2, and 3 into the net and then cooling the mixture.

(실시예 1)(Example 1)

닭뼈 1kg을 솥에 넣어 끓이면서 거품을 제거한후 마늘 10쪽, 대파 3개, 양파 2개, 무 1/4개, 매운고추 100g를 넣고 1시간을 끓여서 기본 육수를 제조하고, 동시에 간장 1kg과, 배 2개, 양파2개, 대파 3개, 사과 3개를 넣고 1시간 30분간 끊이고 식혀서 다림 간장을 제조하며, MSG 200g, 소금 100g, 설탕 400g, 식초 1000g, 다림간장 1000g, 굴소스 450g, 마늘 150g을 고르게 혼합한 부가재료를 모두 거름망에 혼합하여 넣고, 혼합된 재료가 거름망을 통과하면 식힌후 살짝 얼리거나 얼음을 추가하여 굴소스 냉면을 완성하였다.Boil 1kg of chicken bone in a pot and remove bubbles while boiling. Add 10 pages of garlic, 3 green onions, 2 onions, 1/4 radish, and 100g of spicy pepper, boil for 1 hour, and prepare basic broth. At the same time, 1kg of soy sauce and pear Add 2 pieces, 2 onions, 3 leeks, 3 apples, and cut for 1 hour and 30 minutes to cool down to make ironed soy sauce. MSG 200g, salt 100g, sugar 400g, vinegar 1000g, iron soy sauce 1000g, oyster sauce 450g, garlic 150 g of the evenly mixed additives were all mixed in a strainer, and when the mixed material passed through the strainer, it was cooled and then slightly frozen or ice was added to complete the oyster sauce cold noodles.

(비교예 1)(Comparative Example 1)

상기 실시예 1과 동일하게 실시하였으나, 매운고추를 300g으로 하였다. 그 결과 굴소스 냉면의 제조 원가가 대폭 상승하였으며, 이를 이용한 냉면에는 매운고추가 많이 함유되어 있어 먹기 불편하였다.It carried out similarly to Example 1, but made the hot pepper 300g. As a result, the manufacturing cost of the oyster sauce cold noodles was greatly increased, and the cold noodles using this contained a lot of spicy cabbage, making it inconvenient to eat.

(비교예 2)(Comparative Example 2)

상기 실시예 1과 동일하게 실시하였으나, 매운고추를 50g으로 하였다.It carried out similarly to Example 1, but made 50 g of hot peppers.

그 결과 냉면육수에서 차지하는 매운고추의 함량이 작아, 이를 통하여 제조한 냉면의 매운맛이 현저하게 떨어져 기호도가 떨어지는 결과를 보였다.As a result, the content of the spicy pepper occupied in the cold noodle broth was small, and thus the spicy taste of the cold noodle prepared through this significantly decreased, which resulted in a decrease in the degree of preference.

(비교예 3)(Comparative Example 3)

상기 실시예 1과 동일하게 실시하였으나, 다림간장의 혼합량을 2kg으로 하였다. 그 결과 냉면육수의 색깔이 검게 나타나고 시큼한 맛이 너무 강하여 이를 이용한 제조된 냉면의 기호도가 떨어지는 결과를 보였다.It carried out similarly to Example 1, but set the mixing amount of iron soy sauce to 2 kg. As a result, the color of the cold noodle broth appeared black and the sour taste was too strong, which resulted in a decrease in the degree of preference of the prepared cold noodle.

(비교예 4)(Comparative Example 4)

상기 실시예 1과 동일하게 실시하였으나, 다림간장의 혼합량을 500g으로 하였다. 그 결과 실시예 1에 의한 냉면에 비하여 기호도가 떨어지는 결과를 보였다.It carried out similarly to Example 1, but set the mixing amount of iron soy sauce to 500g. As a result, the preference was lower than that of the cold noodles according to Example 1.

(비교예 5)(Comparative Example 5)

상기 실시예 1과 동일하게 실시하였으나, 굴소스를 1kg으로 하였다. 그 결과 제조된 냉면은 원가가 많이 상승하고, 굴소스의 비릿한 냄새가 나 기호도가 떨어졌다.It carried out similarly to Example 1, but set it as 1 kg of oyster sauce. As a result, the cost of the cold noodles produced increased a lot, and the scent of the oyster sauce fell and the palatability decreased.

(비교예 6)(Comparative Example 6)

상기 실시예 1과 동일하게 실시하였으나, 굴소스를 200g으로 하였다. 그 결과 제조된 냉면에서 감칠맛이 사라져 기호도가 현저히 떨어졌다.It carried out similarly to Example 1, but set it as 200 g of oyster sauce. As a result, the umami disappeared from the prepared cold noodles, and the palatability dropped significantly.

(실험예 1)Experimental Example 1

본 실험예는 상기 실시예 1 및 비교예 1 내지 6로 제조된 굴소스 냉면을 대상으로 한 기호도 평가결과를 나타낸 것이다. This Experimental Example shows the palatability evaluation results for the oyster sauce cold noodles prepared in Example 1 and Comparative Examples 1 to 6.

평가방법은 10점 점수법으로 실시하였으며, 30명을 대상으로 한 평균값을 나타내었다.The evaluation method was a 10-point scoring method, and the average value of 30 people was shown.

1---------------------------5--------------------------101 --------------------------- 5 --------------------- ----- 10

나쁨 보통 좋음Poor Medium Good

(표 1)Table 1

실시예1Example 1 비교예1Comparative Example 1 비교예2Comparative Example 2 비교예3Comparative Example 3 비교예4Comparative Example 4 비교예5Comparative Example 5 비교예6Comparative Example 6 매운맛Spicy 99 44 44 99 99 99 99 색깔Color 99 99 99 66 66 99 99 비린내Fishy 99 99 99 99 99 66 33 incense 1010 88 1010 66 99 99 66 전체적기호도Overall Symbol 99 66 6 6 6 6 7 7 7 7 6 6

본 발명에 따른 굴소스를 함유하는 냉면 육수와 이를 이용한 냉면은 냉면 고유의 맛을 그대로 유지하면서도 굴소스의 함유로 인한 미감이 증대하고, 다림간장에 함유한 당분으로 인해 건강에 해로운 정제 설탕의 사용량도 줄일 수 있다.Cold noodles broth containing oyster sauce and cold noodles using the same according to the present invention increases the aesthetics due to the inclusion of oyster sauce while maintaining the original taste of cold noodles intact, the amount of unhealthy refined sugar due to the sugar contained in the iron soy sauce Can also be reduced.

Claims (3)

사과, 배, 양파, 대파, 과일, 야채를 솥에 넣어 끓인 다림 간장을 준비하고;Prepare boiled ironed soy sauce by putting apples, pears, onions, green onions, fruits and vegetables in a pot; 닭뼈, 무, 마늘, 대파, 양파, 매운고추를 첨가하여 1시간이상 끓여 식힌 육수를 준비하며;Prepare chicken broth cooled for 1 hour by adding chicken bone, radish, garlic, green onion, onion and hot pepper; 미리 제조된 상기 육수에 MSG, 소금, 설탕, 식초, 미리 제조된 상기 다림간장, 굴소스, 마늘을 첨가후 거름망을 통과시켜 굴소스 냉면육수를 제조하며;MSG, salt, sugar, vinegar, pre-prepared iron soy sauce, oyster sauce and garlic were added to the pre-made broth and passed through a strainer to prepare oyster sauce cold noodle broth; 재료의 비율은 육수 100중량%를 기준으로 MSG 5 - 7중량%, 소금 2 - 4중량%, 설탕 10 - 16중량%, 식초 30 - 40중량%, 다림간장 20 - 30중량%, 굴소스 10 - 18중량%, 마늘 3 - 5중량%인 것을 특징으로 하는 굴소스를 함유하는 냉면육수 제조방법.The percentage of ingredients is based on 100% by weight of MSG 5-7% by weight, salt 2-4% by weight, sugar 10-16% by weight, vinegar 30-40% by weight, iron soy sauce 20-30% by weight, oyster sauce 10 Method for producing cold noodles broth containing 18% by weight, garlic 3-5% by weight oyster sauce. 닭뼈 1kg을 솥에 넣어 끓이면서 거품을 제거한후 마늘 10쪽, 대파 3개, 양파 2개, 무 1/4개, 매운고추 100g를 넣고 1시간을 끓여서 기본 육수를 제조하여 거름망에 투입하고; 1kg chicken bones in a pot to remove the foam while boiling, 10 garlic cloves, 3 leeks, 2 onions, 1/4 radish, 100g of spicy red pepper and boiled for 1 hour to prepare a basic broth and put into a sieve; 간장 1kg과, 배 2개, 양파 2개, 대파 3개, 사과 3개를 넣고 1시간 30분간 끊이고 식혀서 다림 간장을 제조하여 거름망에 투입하며;1kg of soy sauce, 2 pears, 2 onions, 3 green onions, 3 apples, and cut and cooled for 1 hour 30 minutes to prepare ironed soy sauce, and put it into a strainer; MSG 200g, 소금 100g, 설탕 400g, 식초 1000g, 다림간장 1000g, 굴소스 450g, 마늘 150g을 고르게 혼합한 부가재료를 거름망에 투입하여;Additional ingredients of evenly mixed with 200 g of MSG, 100 g of salt, 400 g of sugar, 1000 g of vinegar, 1000 g of iron soy sauce, 450 g of oyster sauce, and 150 g of garlic were added to a strainer; 육수와 다림간장 및 기타 부가재료가 혼합된 상태에서 거름망을 순차 통과하 면 거름망을 통과한 육수를 식힌다음 살짝 얼리거나 얼음을 추가하여 굴소스 냉면육수를 제조하는 것을 특징으로 하는 굴소스를 함유하는 냉면육수 제조방법.When the broth is mixed with broth and iron soy sauce and other supplementary ingredients, the broth through the strainer is cooled and then slightly frozen or ice is added to produce oyster sauce. Cold noodles broth production method. 제 1 항 또는 제 2 항의 제조방법을 통해 제조되는 냉면 육수를 함유하는 것을 특징으로 하는 굴소스를 함유하는 냉면.Cold noodles containing oyster sauce characterized in that it contains cold noodles broth prepared through the manufacturing method of claim 1 or 2.
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KR20190129253A (en) 2018-05-10 2019-11-20 박근양 Manufacturing method of Meat Broth for Wheat Noodles
KR102057272B1 (en) * 2019-03-29 2020-01-14 전순천 Manufacture method of buckwheat noodles

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KR100441303B1 (en) * 2002-02-08 2004-07-21 조선희 Method to make meat stock by marine products

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190129253A (en) 2018-05-10 2019-11-20 박근양 Manufacturing method of Meat Broth for Wheat Noodles
KR102057272B1 (en) * 2019-03-29 2020-01-14 전순천 Manufacture method of buckwheat noodles

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