KR20100076585A - Method of making pine mushroom and oyster chopped noodles - Google Patents

Abstract

PURPOSE: A method of making noodles using pine mushroom and oyster is provided to improve flavor, taste and shapes of the noodles while improving odor in low grade beef using Gardenia jasminoides powder. CONSTITUTION: A method of making noodles using pine mushroom and oyster comprises the following steps: kneading flour 85 ~ 90 parts by weight, Gardenia jasminoides powder 8 ~ 12 parts by weight and cold soda powder 1 ~ 3 parts by weight in water 1 ~ 2 parts by weight; aging dough in 25 ~ 30°C for 2 ~ 4 hours; manufacturing noodles by molding the aged dough; dipping beef in alcohol containing the Gardenia jasminoides powder 2 ~ 5 parts by weight for 30 ~ 120 minutes; boiling the beef, Laminaria japonica, onion, green onion, radish, and water etc for 90 ~ 150 minutes; removing solids by sieving boiled meat broth with a sieve; and heating noodles 240 ~ 300 g with oyster 80 ~ 120 g and pine mushroom 10 ~ 20 g in the meat broth 700ml.

Description

Method of Making Pine Mushroom and Oyster Chopped Noodles}

The present invention relates to a method for producing kalguksu, and more particularly, to a method for producing a new functional kalguksu using powder and beef of gardenia fruit.

Kalguksu is a hot noodle made of batter with thin batter and battered with a knife so that various flavors and nutrients can be supplied depending on the ingredients. Jangguk ingredients used for kalguksu are widely used seafood such as clams, and chicken, pork, beef, bone, etc. can be used, but expensive materials such as pork, beef, bone, etc. are commercially available in the case of high-quality products It was not easy to use, and in the case of low-end products, there was a quality problem such as a peculiar smell.

Gardenia (Gardenia jasminoides) is an ornamental plant cultivated in the southern part of Korea. It is a tropical and subtropical plant cultivated in Okinawa, China and Taiwan. The broad-leaved evergreen tree of Rubiaceae is white-flowered and scented in summer. Its fruit is angled oval in the shape of an old wine jar. The name gardenia comes from its shape as a wine complex.

In addition, the gardenia is also used as a herbal medicine, the main component is genipin (genipin), the yellow component of the fruit is crocin (crocin). Gardenia fruit contains saponin and crosine, and it is known to be effective in improving appetite as well as fatigue, health, diuresis, formal wear and fever. When nosebleeds fly gardenia fruit attached to the haemostatic effect, there is also the effect of edema, sedation, blood pressure control, cancer cell suppression.

Accordingly, the present inventors have conducted research to develop a new kind of kalguksu, and as a result, by using gardenia powder, it removes bad flavors such as low-cost, low-quality beef used in broth, and the flavors such as texture and shape are improved. The present invention was completed by developing a method for preparing new kalguksu.

Accordingly, it is an object of the present invention to provide a method for producing a new functional kalguksu which removes the bad flavor of beef with gardenia powder.

In addition, another object of the present invention is to provide a kalguksu, characterized in that produced by the above method.

To achieve these and other advantages and in accordance with the purpose of the present invention,

(a) mixing 1 to 2 parts by weight of water with respect to 1 part by weight of the dough composition comprising 85 to 90% by weight of wheat flour, 8 to 12% by weight of gardenia powder, and 1 to 3% by weight of powdered cold soda;

(b) aging the doughs at 25-30 ° C. for 2-4 hours;

(c) forming the aged noodles by molding the aged dough;

(d) immersing the groomed beef in liquor containing 2 to 5% by weight of Gardenia powder for 30 to 120 minutes;

(e) 2 to 4 parts by weight of kelp, 8 to 12 parts by weight of onions, 4 to 6 parts by weight of green onions, 15 to 25 parts by weight of radish, 1 to 2 parts by weight of gardenia, 80 to 100 weights of water Add part and boil for 90-150 minutes;

(f) sieving the boiled broth to remove solids; And

(g) mixing and heating 240 to 300 g of kalguksu noodles prepared in step (c), 80 to 120 g of oysters and 10 to 20 g of Matsutake mushrooms in 700 ml of the broth prepared in step (f). It provides a method of producing kalguksu.

In order to achieve another object of the present invention, the present invention provides a kalguksu, characterized in that produced by the above method.

Hereinafter, the present invention will be described in more detail.

Kalguksu manufacturing method of the present invention

(a) mixing 1 to 2 parts by weight of water with respect to 1 part by weight of the dough composition comprising 85 to 90% by weight of wheat flour, 8 to 12% by weight of gardenia powder, and 1 to 3% by weight of powdered cold soda;

(b) aging the doughs at 25-30 ° C. for 2-4 hours;

(c) forming the aged noodles by molding the aged dough;

(d) immersing the groomed beef in liquor containing 2 to 5% by weight of Gardenia powder for 30 to 120 minutes;

(e) 2 to 4 parts by weight of kelp, 8 to 12 parts by weight of onions, 4 to 6 parts by weight of green onions, 15 to 25 parts by weight of radish, 1 to 2 parts by weight of gardenia, 80 to 100 weights of water Add part and boil for 90-150 minutes;

(f) sieving the boiled broth to remove solids; And

(g) mixing and heating 240 to 300 g of kalguksu noodles prepared in step (c), 80 to 120 g of oysters and 10 to 20 g of Matsutake mushrooms in 700 ml of the broth prepared in step (f). It is done.

The method for preparing kalguksu of the present invention comprises the steps of preparing the noodles of kalguksu in steps (a) to (c) and preparing the broth for kalguksu in steps (d) to (f), which are in sequence with each other. Substituted with, or can be performed independently, can be prepared by mixing the prepared kalguksu noodles and broth each. At this time, the kalguksu noodles and broth may be prepared in a slightly excess amount than necessary, and may be appropriately mixed in the step (g).

In step (a), 1 to 2 parts by weight of water is kneaded with respect to 1 part by weight of the dough composition including 85 to 90% by weight of wheat flour, 8 to 12% by weight of gardenia powder, and 1 to 3% by weight of powdered cold soda. The wheat flour and powder cold soda can be used as a conventional commercial article, and the gardenia powder can be used to finely ground the fruit of the gardenia after being dried to about 200 mesh. By using gardenia in the noodle soup surface of the present invention, not only the effect as a health functional formula possessed by gardenia itself can be obtained, but also the effect of enhancing the aesthetics and appetite by coloring the cotton yellow.

In step (b), the doughs are aged at 25 to 30 ° C. for 2 to 4 hours. The maturing of the dough can make the noodles more chewy.

In step (c), the aged dough is molded to prepare noodles. Molding may be performed by a conventional manual operation, that is, by spreading the dough widely, cutting it with a knife, or the like, to prepare noodle, or by an extrusion molding method using an apparatus such as an extruder.

In step (d), the groomed beef is beaten and soaked in a liquor containing 2 to 5% by weight of powder for 30 to 120 minutes. By immersing in a liquor containing gardenia powder, it is possible to remove the stinginess of the beef, and to soften the tissue to facilitate the production of the broth. Alcohol used for immersion can be used without limitation if the alcohol content is 15 to 25%, shochu is preferred.

In step (e), 2 to 4 parts by weight of kelp, 8 to 12 parts by weight of onion, 4 to 6 parts by weight of green onion, 15 to 25 parts by weight of radish, 1 to 2 parts by weight of gardenia, water 80 To 100 parts by weight, and boiled for 90 to 150 minutes to prepare a broth. In addition, sift the broth boiled in step (f) to remove solids to complete the soup for kalguksu.

In the step (g), to 700 ml of the broth prepared in step (f), 240 to 300 g of kalguksu noodles prepared in the step (c), 80 to 120 g of oysters, and 10 to 20 g of matsutake mushrooms are mixed and heated to prepare kalguksu. .

On the other hand, in order to enhance the sensory and nutrition such as taste, flavor, texture, mushrooms such as oyster mushroom, enoki mushroom, shiitake mushroom, seasonings such as leeks, garlic, garnish, and Zidane may be further added.

Meanwhile, the present invention provides a kalguksu prepared by the above manufacturing method. The kalguksu of the present invention prepared as described above is excellent in nutrition by using the broth of beef, and by using the broth of beef pretreated with liquor containing gardenia powder, excellent flavor and nutrition without sacrificing aesthetics such as stink. The degree of preference is much higher than that of conventional kalguksu. In particular, there is an advantage that can be economically produced kalguksu because there is no unpleasant smell, such as stink, even when using a low-priced beef that is relatively inexpensive to be commercially available.

Therefore, the manufacturing method of the kalguksu of the present invention can remove the bad flavor of the beef broth by using gardenia, not only to prepare the kalguksu having an excellent flavor, but also to easily consume the excellent nutrition of the gardenia and the beef. It has the effect of providing a new functional kalguksu.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

≪ Example 1 >

Preparation of kalguksu according to the present invention

300 g of commercially available wheat flour, 30 g of gardenia powder, 5 g of powdered cold soda were mixed, and then, 500 to 600 ml of room temperature water was added thereto, and kneaded well with a kneader. It was left to stand for 3 hours at room temperature, aged, and extruded into an extruder to prepare kalguksu noodles.

Commercially available beef (1kg) was removed from fat, foreign matters, and washed well under running water, and then completely immersed in soju (350ml) in which 10g of gardenia powder was dissolved. 1kg of stewed beef, kelp 300g, onion 1kg, leek 500g, radish 2kg was added to boil on a high heat, and when it starts to boil, add 30g of gardenia powder, and boiled for 2 hours. After cooling slowly at room temperature and sifted to remove the solid to prepare a broth.

250 g of kalguksu noodles were added to 700 ml of broth, and when the broth boiled, 100 g of oysters and 15 g of matsutake mushrooms were additionally added, and boiled for about 2 minutes and 30 seconds to prepare kalguksu.

Comparative Example 1

Preparation of Kalguksu with Beef Stock Soaking Soaked in Gardenia Powder

Kaleuksu was prepared in the same manner as in Example 1 except that the Gardenia powder was completely immersed in the soju instead of completely dissolved in the soju.

Comparative Example 2

Preparation of Kalguksu Using Beef Broth without Soaking

In Example 1, the process of immersing the gardenia powder in the dissolved soju was omitted, and the same as in Example 1 except for this, kalguksu was prepared.

Comparative Example 3

Manufacture of Noodles without Gardenia

Kale noodle was prepared in the same manner as in Example 1, except that the kale noodle noodles were prepared without adding the gardenia powder and the beef broth was not immersed in alcohol.

<Test Example 1>

Sensory evaluation of kalguksu according to the present invention

The sensory test was performed on the kalguksu prepared in <Example 1> and <Comparative Example 1> to <Comparative Example 3>. The sensory evaluation was performed on 30 trained evaluators, and taste, shape, aroma, and overall preference were measured by a five-point scale (1 point: bad, 5 points: good).

As a result, as shown in Table 1, it can be seen that the kalguksu prepared according to the present invention has excellent sensory properties compared to the kalguksu prepared in <Comparative Example 1> to <Comparative Example 3>. In particular, as shown in the results for the kalguksu of the present invention and the kalguksu of Comparative Example 1 and Comparative Example 2, when using the beef to prepare kalguksu, low-grade beef was used in the preparation of broth without any pre-treatment (see Comparative Example 2) The poor odor of low-grade beef adversely affects the broth, greatly reducing overall sensory, which is somewhat improved when immersed in soju alone (see Comparative Example 1), but cannot be completely removed. And it was found. On the other hand, when the gardenia powder is immersed in the melted soju as in the present invention (see Example 1), it can be seen that it is possible to completely remove the unpleasant odor of low-grade beef and to prepare a kalguksu having excellent flavor. there was.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 4.3 3.5 2.7 2.3 shape 4.5 4.2 4.4 3.9 incense 4.2 3.1 2.5 2.1 Holistic symbol 4.4 3.5 3.0 2.6

As described above, the manufacturing method of the kalguksu of the present invention can remove the unpleasant flavor of the beef broth by using gardenia, not only to prepare the kalguksu having an excellent flavor, but also to provide excellent nutrition of the gardenia and the beef. It is effective in providing new functional kalguksu that can be easily consumed.

Claims (2)

(a) mixing 1 to 2 parts by weight of water with respect to 1 part by weight of the dough composition comprising 85 to 90% by weight of wheat flour, 8 to 12% by weight of gardenia powder, and 1 to 3% by weight of powdered cold soda; (b) aging the doughs at 25-30 ° C. for 2-4 hours; (c) forming the aged noodles by molding the aged dough; (d) immersing the groomed beef in liquor containing 2 to 5% by weight of Gardenia powder for 30 to 120 minutes; (e) 2 to 4 parts by weight of kelp, 8 to 12 parts by weight of onion, 4 to 6 parts by weight of green onion, 15 to 25 parts by weight of radish, 1 to 2 parts by weight of gardenia, and 80 to 100 parts by weight of 10 parts by weight of beef Add parts by weight and boil for 90 to 150 minutes; (f) sieving the boiled broth to remove solids; And (g) mixed with 700 ml of broth prepared in step (f) and 240-300 g of kalguksu noodles prepared in step (c), 80-120 g of oysters and 10-20 g of matsutake mushrooms; Way. Kalguksu prepared by the manufacturing method of claim 1.