KR20090126716A - Manufacture method for source of cold noodle and there source - Google Patents
Manufacture method for source of cold noodle and there source Download PDFInfo
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- KR20090126716A KR20090126716A KR1020080052949A KR20080052949A KR20090126716A KR 20090126716 A KR20090126716 A KR 20090126716A KR 1020080052949 A KR1020080052949 A KR 1020080052949A KR 20080052949 A KR20080052949 A KR 20080052949A KR 20090126716 A KR20090126716 A KR 20090126716A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 34
- 240000007594 Oryza sativa Species 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 9
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000021016 apples Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 244000141359 Malus pumila Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000013555 soy sauce Nutrition 0.000 claims description 20
- 241000234282 Allium Species 0.000 claims description 10
- 235000015278 beef Nutrition 0.000 claims description 7
- 241000272814 Anser sp. Species 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 abstract description 19
- 235000011430 Malus pumila Nutrition 0.000 abstract description 4
- 235000015103 Malus silvestris Nutrition 0.000 abstract description 4
- 239000003292 glue Substances 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 8
- 241000220225 Malus Species 0.000 description 7
- 150000007523 nucleic acids Chemical class 0.000 description 5
- 102000039446 nucleic acids Human genes 0.000 description 5
- 108020004707 nucleic acids Proteins 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 235000015090 marinades Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 235000010541 chilled noodles Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 냉면 양념장 제조방법 및 그 양념장에 관한 것으로, 더욱 세부적으로는 고춧가루와 간장 다린물, 찹쌀풀 및 믹싱된 사과, 양파, 생강, 마늘을 첨가하고, 콜라를 혼합하여 1 ~ 2시간 동안 믹싱시킨 후 1 ~ 2일 동안 숙성시켜 완성되는 냉면 양념장 제조방법 및 그 양념장에 관한 것이다.The present invention relates to a method for manufacturing cold noodles seasoning and its sauce, and more specifically, to add red pepper powder and soy sauce, glutinous rice paste and mixed apple, onion, ginger, garlic, and mix the cola for 1 to 2 hours It relates to a method for producing cold noodles seasoning and finished with 1 to 2 days after aging.
일반적으로 냉면은 한국 고유의 음식이며 동국세시기, 진찬의궤, 규곤요람, 부인필지 등의 기록으로 보아 조선시대부터 즐겨 먹은 음식으로 알려지고 있으며, 메밀가루에 녹말을 약간 섞어 반죽하여 국수를 만들어 건져서 큰 대접에 담고, 편육·쇠고기 볶음·오이채·배채·삶은 달걀 등의 고명을 얹어 놓고, 국수에는 쇠고기·닭고기·꿩고기로 만든 육수나 동치미국물을 미리 차게 식혀 두었다가 가만히 부은 후, 식초와 겨자를 곁들여 먹는 평양냉면(물냉면)이 있으며, 함경도 지방에서 발달한 함흥냉면(비빔냉면)은 그 고장에서 많이 나는 감자녹말로 만드는데, 면이 질기고 오들오들하며 싱싱한 가자미나 홍어같은 생선으로 회를 쳐 고추장으로 양념하여 비벼 먹는 것으로, 추운 겨울철에도 따뜻한 온돌에서 속까지 시원한 평양냉면 과 얼얼하고 쫄깃쫄깃한 함흥냉면을 즐겨 먹던 멋스러운 음식문화는 6·25전쟁 후 남쪽에서도 널리 애용되어 지금은 여름철에 많이 찾는 음식이 되었다.In general, naengmyeon is Korean's own food, and it is known as a food enjoyed since the Joseon Dynasty because of the records of Dongguk period, Jin-chan's ark, Gyugon cradle, wife's parchment, etc. Served in a bowl, topped with garnish, beef stir-fry, cucumber, boiled, boiled egg, etc. Pyongyang cold noodles (water-cold noodles) are served together, and Hamheung cold noodles (bibim cold noodles), developed in the province of Hamgyeongdo, are made from potato starch, which is abundant in the country. It is seasoned with red pepper paste and eaten. Even in the cold winter season, Pyongyang cold noodles are cold and chewy from the warm ondol to the inside. Stylish food culture and enjoy the githan ate Hamhung Noodles is widely favored in the South after the Korean War and now was finding a lot of food in the summer.
상기와 같은 냉면에는 냉면의 맛을 돋구기 위한 냉면 양념장이 들어가게 된다.Cold noodles such as the cold noodles seasoning for entering the taste of cold noodles will be entered.
그러나, 상기와 같은 냉면 양념장은 물냉면과 비빔냉면에 사용되는 양념장의 조성성분 또는 재료의 배합비율이 서로 상이하기 때문에 물냉면용 양념장 또는 비빔냉면용 양념장을 각각 따로 만들어야 하는 문제점이 있다.However, since the mixing ratio of the composition components or materials of the marinade used in the water-chilled noodle and bibim-cold noodle is different from each other, there is a problem in that the cold noodle sauce should be separately made.
상술한 바와 같은 문제점을 해결하기 위하여, 본 발명에서는 냉면 즉, 물냉면과 비빔냉면에 사용되는 양념장에 있어, 간장과 육수를 혼합하고 맛을 내기 위한 쇠고기 다시다, 가쓰오, 핵산, 황태 구시다를 첨가하여 가열시킨 간장 다린물과, 찹쌀가루와 물을 혼합하여 약한 불에서 저으면서 제조한 찹쌀풀과, 사과와 양파, 생강 및 마늘을 혼합하여 믹싱시킨 것을 양념통에 넣은 후, 고춧가루와 콜라를 첨가하여 1 ~ 2시간 동안 믹싱시킨 후 1 ~ 2일 동안 숙성시켜 양념장을 제조하여, 상기 양념장과 냉면 육수의 배합비율에 따라 물냉면 또는 비빔냉면을 선택적으로 맛볼 수 있음과 동시에 냉면의 맵고 시원한 정도를 조절하는 냉면 양념장 제조방법 및 그 양념장을 제공하는데 목적이 있다.In order to solve the problems described above, in the present invention, in the seasoning used for cold noodles, that is, water cold noodles and bibimb cold noodles, the addition of soy sauce and broth for beef and flavoring, Katsuo, nucleic acid, yellow Heated soy sauce, mixed with glutinous rice flour and water, glutinous rice paste prepared while stirring in low heat, mixed with apple, onion, ginger and garlic in a saucepan, and then add red pepper powder and cola 1 After mixing for 2 hours and aging for 1-2 days to prepare a seasoning sauce, according to the mixing ratio of the seasoning sauce and cold noodles broth, you can selectively taste the water cold noodle or bibim cold noodle and at the same time to adjust the degree of hot and cold It is an object of the present invention to provide a cold seasoning sauce and its sauce.
목적을 달성하기 위한 제조방법으로는 간장 4000 ~ 5000cc와 냉면 육수 1500 ~ 2500cc를 혼합한 후 맛을 내기 위한 양념을 첨가한 상태에서 100℃ 이상의 강한 불로 가열하다가 끓어오르게 되면, 뚜껑을 덮고 25 ~ 50℃의 온도를 갖는 약한 불로 25 ~ 35분 정도 가열하여 간장 다린물로 숙성시키는 제1단계와; 찹쌀가루 250 ~ 350g과 물 3000cc를 혼합하여 약한 불에서 저으면서 찹쌀풀을 제조하는 제2단계와; 사과 2 ~ 3kg, 양파 2 ~ 3kg, 생강 1.5 ~ 2.5kg, 마늘 2.5 ~ 3.5kg을 혼합하여 믹싱시키는 제3단계와; 양념통에 고춧가루 4 ~ 6kg와 상기 간장 다린물, 찹쌀풀 및 믹싱된 사과, 양파, 생강, 마늘을 첨가하고, 1000 ~ 2000cc의 콜라를 혼합하여 1 ~ 2시간 동안 믹싱시킨 상태에서 1 ~ 2일 동안 숙성시키는 제4단계를 포함한다.In order to achieve the purpose, a mixture of soy sauce 4000 ~ 5000cc and cold noodle broth 1500 ~ 2500cc mixed with seasoning for flavoring and heating over a strong fire of 100 ℃ or more, and when boiled, cover the lid 25 ~ 50 A first step of ripening with soy sauce darn by heating for about 25 to 35 minutes with a weak fire having a temperature of ℃; A second step of preparing glutinous rice paste while stirring in low heat by mixing 250-350 g of glutinous rice flour and 3000cc of water; A third step of mixing and mixing apples 2 to 3 kg, onions 2 to 3 kg, ginger 1.5 to 2.5 kg, and garlic 2.5 to 3.5 kg; Add 4 ~ 6kg of red pepper powder and seasoned soy sauce, glutinous rice and mixed apples, onions, ginger and garlic to the seasoning container, and mix for 1000 hours to 2000cc of cola for 1 to 2 days. A fourth step of aging.
본 발명의 다른 특징으로서, 상기 제1단계에서 맛을 내기 위한 양념은 쇠고기 다시다 300 ~ 400g, 가쓰오 25 ~ 35ml, 핵산 25 ~ 35ml, 황태 구시다 25 ~ 35ml로 함유된다.As another feature of the present invention, the seasoning for flavoring in the first step is 300 to 400g of beef, 25 to 35ml of Katsuo, 25 to 35ml of nucleic acid, 25 to 35ml of yellow gouda.
목적을 달성하기 위한 구성으로는 상기 제조방법 중 어느 하나에 의해 제조되는 냉면 양념장으로 구성된다.The constitution for achieving the object is composed of a cold noodles seasoning prepared by any one of the above production method.
상기한 바와 같이, 본 발명은 간장과 육수를 혼합하고 맛을 내기 위한 쇠고기 다시다, 가쓰오, 핵산, 황태 구시다를 첨가하여 가열시킨 간장 다린물과, 찹쌀가루와 물을 혼합하여 약한 불에서 저으면서 제조한 찹쌀풀과, 사과와 양파, 생강 및 마늘을 혼합하여 믹싱시킨 것을 양념통에 넣은 후, 고춧가루와 콜라를 첨가하여 1 ~ 2시간 동안 믹싱시킨 후 1 ~ 2일 동안 숙성시켜 양념장을 제조하여, 개인의 입맛 특성에 따라 상기 양념장과 냉면 육수의 배합비율을 조절하여 물냉면 또는 비빔냉면을 선택적으로 맛볼 수 있음과 동시에 냉면의 맵고 시원한 정도를 조절할 수 있는 효과가 있다.As described above, the present invention is prepared by mixing the soy sauce and broth to taste and flavor the beef soybean paste, Katsuo, nucleic acid, yellow soy sauce and heated soy sauce Darin water, glutinous rice flour and water to stir at low heat Glutinous rice paste, mixed with apples, onions, ginger and garlic, put in a spice container, and then mixed with red pepper powder and cola for 1 to 2 hours, then aged for 1 to 2 days to prepare a sauce By adjusting the mixing ratio of the seasoning sauce and cold noodles broth according to the taste characteristics of the water cold noodles or bibimb cold noodles can be tasted selectively and at the same time there is an effect that can adjust the degree of cold and cool.
도 1은 본 발명에 따른 냉면 양념장 제조방법을 나타낸 순서도이다.1 is a flow chart illustrating a method for manufacturing cold noodles seasoning according to the present invention.
이하, 도면을 참고로 구성요소를 설명하면 다음과 같다.Hereinafter, the components will be described with reference to the drawings.
도 1은 본 발명의 냉면 양념장 제조방법을 나타낸 순서도로서, 간장 4000 ~ 5000cc와 냉면 육수 1500 ~ 2500cc를 혼합한 후 맛을 내기 위한 양념을 첨가한 상 태에서 100℃ 이상의 강한 불로 가열하다가 끓어오르게 되면, 뚜껑을 덮고 25 ~ 50℃의 온도를 갖는 약한 불로 25 ~ 35분 정도 가열하여 간장 다린물로 숙성시키게 된다(S10 단계).1 is a flow chart illustrating a method for manufacturing a cold noodle seasoning sauce according to the present invention, after mixing soy sauce 4000 to 5000 cc and cold noodle broth 1500 to 2500 cc, and then heating with a strong fire of 100 ° C. or higher in a state where seasoning is added for flavoring. Cover the lid and heat it for 25 to 35 minutes with a mild fire having a temperature of 25 to 50 ° C. to ripen it with soy sauce (S10 step).
상기 제1단계(S10)에서 맛을 내기 위한 양념은 쇠고기 다시다 300 ~ 400g, 가쓰오 25 ~ 35ml, 핵산 25 ~ 35ml, 황태 구시다 25 ~ 35ml로 함유된다.The seasoning for flavoring in the first step (S10) is 300 to 400g, beef 25 to 35ml, 25 to 35ml of nucleic acid, 25 to 35ml of yellow goose, and 25 to 35ml of gourd.
상기 간장 다린물을 준비시킨 상태에서 찹쌀가루 250 ~ 350g과 물 3000cc를 혼합하여 약한 불에서 저으면서 찹쌀풀을 제조하게 되고(S20 단계), 상기 간장 다린물과 찹쌀풀을 준비시킨 상태에서 사과 2 ~ 3kg, 양파 2 ~ 3kg, 생강 1.5 ~ 2.5kg, 마늘 2.5 ~ 3.5kg을 혼합하여 믹싱시킨다(S30 단계).The glutinous rice flour 250 ~ 350g and 3000cc of water in a state prepared with the soy sauce Darin water to prepare a glutinous rice paste while stirring in a low heat (S20 step), the soy sauce and the glutinous rice paste 2 ~ 3kg, onion 2 ~ 3kg, ginger 1.5 ~ 2.5kg, garlic 2.5 ~ 3.5kg mixed to mix (step S30).
그 다음 양념통에 고춧가루 4 ~ 6kg와 상기 간장 다린물, 찹쌀풀 및 믹싱된 사과, 양파, 생강, 마늘을 첨가하고, 1000 ~ 2000cc의 콜라를 혼합하여 1 ~ 2시간 동안 믹싱시킨 상태에서 1 ~ 2일 동안 숙성시켜 냉면 양념장을 완성하게 된다(S40 단계).Then add 4 ~ 6kg of red pepper powder and seasoned soy sauce, glutinous rice and mixed apples, onions, ginger and garlic to the seasoning container, mix 1000 ~ 2000cc of cola and mix for 1 ~ 2 hours. Aged for 2 days to complete the cold noodles seasoning (S40 step).
상기와 같이 완성된 냉면 양념장을 냉면 즉, 물냉면과 비빔냉면에 사용되는 실시 예를 설명하면 다음과 같다.Referring to the embodiment used for the cold noodle seasoning finished as described above, that is, water cold noodle and bibim cold noodle as follows.
먼저, 손님들은 냉면사리 1인분 기준(약 300g)으로 본 발명에 의해 완성된 양념장을 커피스푼으로 1스푼(약 5g) 내지 3스푼(약 15g) 사이에서 하기의 표 1과 같이 선택적으로 양념장을 첨가하고, 냉면사리와 양념장을 비비기 위한 최소한의 육수 약 100cc를 부은 다음 비벼서 먹게 된다.First, the guests may selectively marinade the seasoning sauce finished by the present invention on the basis of one serving of cold noodles, between 1 spoon (about 5 g) and 3 spoons (about 15 g) with a coffee spoon as shown in Table 1 below. Add about 100cc of minced broth for rubbing cold noodles and marinade sauce, and then mix.
상기 냉면사리의 1인분 기준량과, 양념장의 첨가량 및 육수의 첨가량은 개인 취향에 따라 상기 범위에서 조절가능하다.The serving amount of the cold noodles, the amount of seasoning and the amount of broth added can be adjusted in the above range according to personal preference.
상기 표1과 같이, 양념장을 커피스푼으로 1스푼(약 5g)을 첨가했을 때의 맛은 약간 맵고 시원한 맛이 나며, 2스푼(약 10g)을 첨가했을 때는 맵고 환상적인 맛이 나며, 3스푼(약 15g)을 첨가했을 때는 아주 맵고 짜릿한 맛을 느낄 수 있다.As shown in Table 1, when adding 1 tablespoon (about 5 g) of sauce to coffee, the taste is slightly spicy and cool. When 2 spoons (about 10 g) are added, it tastes spicy and fantastic, and 3 spoons ( When you add about 15g), you get a very hot and spicy taste.
또한, 개인의 취향에 따라 상기 비빔냉면으로 식사를 마칠 수 있으며, 상기 비빔냉면을 먹는 도중 육수(약 700cc)를 부은 상태에서 식초와 겨자를 첨가하여 물냉면으로도 맛을 느낄 수 있기 때문에 손님들은 비빔냉면의 맛과 물냉면의 맛을 동시에 맛볼 수 있다.In addition, guests can finish the meal with the bibimbnaengmyeon according to the individual's taste, and guests can feel the taste even with water-cold noodle by adding vinegar and mustard while pouring the broth (about 700cc) while eating the bibim coldmyeon. You can enjoy the taste of bibimbnaengmyeon and the taste of water naengmyeon at the same time.
따라서, 본 발명은 냉면 즉, 물냉면과 비빔냉면에 사용되는 양념장에 있어, 간장과 육수를 혼합하고 맛을 내기 위한 쇠고기 다시다, 가쓰오, 핵산, 황태 구시다를 첨가하여 가열시킨 간장 다린물과, 찹쌀가루와 물을 혼합하여 약한 불에서 저으면서 제조한 찹쌀풀과, 사과와 양파, 생강 및 마늘을 혼합하여 믹싱시킨 것을 양념통에 넣은 후, 고춧가루와 콜라를 첨가하여 1 ~ 2시간 동안 믹싱시킨 후 1 ~ 2일 동안 숙성시켜 양념장을 제조하여, 상기 양념장과 냉면 육수의 배합비율에 따라 물냉면 또는 비빔냉면을 선택적으로 맛볼 수 있음과 동시에 냉면의 맵고 시원한 정도를 조절할 수 있다.Therefore, the present invention is a cold seasoned noodles, that is, water chilled noodles and bibimb cold noodles in the seasoning, soy sauce and broth mixed and flavored beef kelp, katsuo, nucleic acid, yellow soy sauce, added with soy sauce Darin water, glutinous rice Glutinous rice paste prepared by stirring the powder and water in a low heat and mixed with apple, onion, ginger and garlic in a seasoning container, and then mixed with red pepper powder and cola for 1 to 2 hours 1 By aging for 2 days to prepare a sauce, you can selectively taste the water cold noodle or bibim cold noodles according to the mixing ratio of the seasoning and cold noodles broth and at the same time can adjust the degree of hot and cold of the cold noodles.
본 발명은 특정의 실시 예와 관련하여 도시 및 설명하였지만, 첨부된 특허청구범위에 의해 나타난 발명의 사상 및 영역으로부터 벗어나지 않는 한도 내에서 다양한 개조 및 변화가 가능하다는 것을 당업계에서 통상의 지식을 가진 자라면 누구나 쉽게 알 수 있을 것이다.While the invention has been shown and described with respect to particular embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention as set forth in the appended claims. Anyone can grow up easily.
도 1은 본 발명에 따른 냉면 양념장 제조방법을 나타낸 순서도.1 is a flow chart showing a cold noodles seasoning method according to the invention.
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