KR20110043575A - Using citrus bibimnaengmyeonyong naengmyeonyong soup and sauce manufacturer by him to - Google Patents
Using citrus bibimnaengmyeonyong naengmyeonyong soup and sauce manufacturer by him to Download PDFInfo
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- KR20110043575A KR20110043575A KR1020110030020A KR20110030020A KR20110043575A KR 20110043575 A KR20110043575 A KR 20110043575A KR 1020110030020 A KR1020110030020 A KR 1020110030020A KR 20110030020 A KR20110030020 A KR 20110030020A KR 20110043575 A KR20110043575 A KR 20110043575A
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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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
Description
The present invention provides a cold noodles broth containing citrus fruits and a bibim cold noodles sauce
It relates to a manufacturing method to make.
In connection with the present invention
Among the foods we enjoy, Naengmyeon is a Korean food that is unique to Dongguk-segi, Jin-chan Ui, Gyu-gon Yoram, and Mrs. Pilji. From the contents of ancient books such as 知), I know it as a favorite food from the Joseon Dynasty.
There are Pyongyang cold noodles and Hamheung cold noodles known as representative cold noodles and bibim cold noodles, and there are cold noodles that have various ingredients as local foods and various flavors by various cooking methods.
For reference, the representative cold noodle, Pyongyang cold noodles, originated from the province of Kwanbuk, where buckwheat is often used as a noodle material.
The flour is mixed a little, and the dough is put in a noodle mold installed on a large pot, pressed and dropped directly into boiling water, boiled. After that, the broth is cooled with a broth of beef or pheasant, and the oil is extracted and used together, or a combination of broth and broth is used.
In addition, Hamheung cold noodles (면 冷 麵), a representative bibimb cold noodle, is a local dish of Hamgyeongdo, also known as sashimi. First of all, boiled noodles are cold noodles that are sprinkled with spicy skates and sprinkled with spicy noodles. Noodles are kneaded with potato or sweet potato starch, put them in a noodle pattern, and pressed. After boiling noodles in boiling water, cook them in cold water and make them in a large bowl. Add the mixture of seasonings to the red pepper powder, sprinkle with hot spicy slices, and slice them with cucumber radish. When you eat, add liver to your diet.
Water naengmyeon and bibim naengmyeon are made with a large bowl of cold noodle and simmered with fleshy slices. Eating when eating
Depending on the mustard juice vinegar added to the sugar, such as the food is released to eat cool, refreshing taste with a light taste and enjoys the food to eat in summer when the appetite is low.
These cold noodle and bibim cold noodle are kneaded with buckwheat flour and sweet potato starch flour, and then extracted using a noodle mold to make noodles.In modern society, various noodles are produced and sold in large quantities by machines. everyone
Easily purchased and made water cold noodle or bibim cold noodle at home and eat conveniently.
Citrus fruits have been used for food and medicine for a long time and have been shown to be effective in the treatment of gastrointestinal disorders, asthma, sputum, anorexia and arteriosclerosis.
It is known that there is some oral sugar sugar juice
Taking it with iron is said to be effective. According to the agreement, there is a record that tangerine blood, seeds, and tangerine blood are mainly used for medicinal purposes. The citrus part currently used in Chinese medicine is dried and used for peeling, seeds and pulp, and especially the one produced in Jeju's native tangerine. Currently, tangerines and dermis are purchased at high prices in Chinese medicine.
In addition, citrus fruits are known as alkaline foods that promote metabolism and strengthen skin and mucous membranes to prevent colds. In particular, citrus fruits and blood contain various bioactive substances such as flavonoids, carotenoids, coumarins and essential oils, and various functional evaluations have been actively conducted in Southeast Asian countries since the past. Among the physiologically active substances in the group, attention is focused on the research results of representative flavonoid components such as hepyridine and narizine, and there are essential oils, various carotenoids, flavonoid glycosides, and vitamins B1 and C. Carotenoids have been reported to produce fewer cancers and adult diseases. Tangerine-based citrus fruits contain a large amount of beta-carotene, a carotenoid, which is known to necrosis cancer cells and hesperidin plays a role in strengthening capillaries, and flavonoid glycosides are also involved in the activity of various enzymes. It is said to be of great value not only for use but also for health supplements.
Water cold noodles and bibimb cold seasoning sauce containing these citrus fruit ingredients
It has not been released yet, and in the past, functional well-being health cold noodles were made by adding functional ingredients only to the noodles of cold noodles, so there was no shortage of nutrients contained in a bowl of cold noodles. The purpose is to provide citrus broth for water cold noodle and citrus sauce for bibim cold noodle containing citrus fruit to make cold noodle that can be made.
Therefore, the present invention
The cold noodle using such a citrus is currently in a patent application (0055361), but it is considered that the nutritional component of the citrus is insufficient, and to add a certain amount of citrus component to the broth for water chilled noodles and seasoning for bibim cold noodles.
In the process of ingesting cold noodles, one bowl of water-cold noodles (70%) contains 70% cotton and 30% broth, and one bowl of bibim cold noodles (80%) contains 20% cotton sauce.
By adding a certain amount of citrus fruit ingredients to the ratio of 30% of the broth of water cold noodles and 20% of the seasoning sauce of the bibim cold noodles, they consume more citrus fruits as a citrus cold noodle (patent application 0055361). It is a way to make well-being cold noodle that can be a role for the public's health.
SUMMARY OF THE INVENTION
Step 1: The process of making broth is based on one serving
85% by weight of tablets, 2.0% by weight of bone bone extract, 3.0% by weight of liver liver,
Liver garlic 1.5% by weight, liver ginger 1.0% by weight, beef again 1.5% by weight,
After adding 5.0 wt% of refined salt and 0.5 wt% of pepper, 0.5% wt of red pepper seed,
Making process
2nd step: Process of making 1st stock broth into mixed broth
Process of making mixed broth with 65% by weight of purified water, 25% by weight of first step broth, 10% of citrus fruit (50% of powder: 50% fruit juice), 5.0% by weight of water malt, 5.0% by weight of refined salt
Step 3: Process of making seasoning sauce with 2 levels of mixed broth.
Gochujang 45% by weight, red pepper powder 15%, two-stage mixed broth 15% by weight, citrus fruit 10 (50% powder: 50% juice)% by weight seasoning 0.5% by weight, sugar 1.5% by weight, minced garlic 5.0% by weight, starch 2.5 Weight%, sesame oil 0.5% by weight, onion juice 2.5% by weight, edible glacial acetic acid (0.5), 2.0% by weight, it is characterized by consisting of the mixture.
This cold noodle provides a manufacturing method of water cold noodle broth and bibim cold noodle sauce that is clean, excellent in color, aroma and taste, and improved overall quality by performing two-time sterilization and refining process for each manufacturing step. There is.
In addition, the present invention includes a variety of physiologically active substances, such as flavonoids, carotenoids, coumarins contained in citrus fruits to provide a method for producing a functional cold noodles broth and seasoning for good recovery from fatigue, etc. There is a ball.
The method of the present invention has the advantage of easily ingesting the various physiologically active substances such as flavonoids, carotenoids, kurmarins and essential oils and citrus fruits, such as vitamins B1 and C, which are components of citrus fruits. In addition, it helps to improve immunity and digestion, and the cool and protein taste of cold water broth for water and the sweet and sour taste of bibim cold noodles make metabolism smooth in our body, which helps to prevent adult disease even in the heat of summer. do.
In addition, since Jeju is a clean and clean area, it has been carefully selected and harvested with eco-friendly pesticide-free tangerines, which gives Jeju tourists and foreign tourists a unique taste as well-being foods on Jeju Island. It is expected that income and food industry and citrus farmers will also increase their income.
See drawing
The present invention buys Jeju citrus cultivated as an eco-friendly pesticide-free and separate the tangerine and blood and citrus pulp one by one
Citrus and blood are washed twice or 5 times with purified water once and remove foreign substances.
After the course
Citrus and blood are cut into 0.1 ~ 1cm long and airy round perforations are displayed on 7-stainless shelves. Dried for a while, then dipped in citrus and blood
Removes dust, etc. with blower for 10 minutes at 500 ~ 700 (/ h)
Process of manufacturing tangerines and blood to dry
Put dry citrus and blood in a grinder to the powder until 20-50 m i c r o n
Repeated 2 ~ 3 times to make powder. To crush citrus fruits and blood
Manufacturing process
The pulp is placed in the press molding machine and pressurized with 130-140 p s i stainless 200 mesh
Manufacturing method of making liquid fruit juice through a net
85% by weight of tablets, 2.0% by weight of bone bone extract, 3.0% by weight of soy sauce
Liver garlic 1.5% by weight, liver ginger 1.0% by weight, beef again 1.5% by weight,
5.0% by weight of refined salt, 0.5% by weight of pepper, 0.5% by weight of red pepper seeds
Add 10 ~ 20 minutes at 90 ~ 100 and filter with mesh 120 ~ 140
How to make the first step broth
65% by weight of purified water, 25% by weight of the first stage broth, 10% of citrus fruits (50% powder: 50% fruit juice)
5.0 wt% of starch syrup and 5.0 wt% of refined salt are heated at 80 ~ 90 for 10 ~ 20 minutes to uniformly mix to make a two-step mixed broth and
Gochujang 45% by weight, red pepper powder 15% by weight, two-stage mixed broth 15% by weight, citrus fruit 10 (powder 50%: fruit juice 50%) by weight seasoning 0.5% by weight, sugar 1.5% by weight, minced garlic 5.0% by weight, starch syrup by 2.5% %, Sesame oil 0.5% by weight, onion juice 2.5% by weight, edible glacial acetic acid 0.5, vinegar 2.0% by weight, it is characterized in that the addition and mixing.
Among the ingredients of the seasoning of the bibim cold noodle, onion juice is used as a spice in various dishes, and relatively rich in minerals such as calcium magnesium potassium phosphate together with various vitamins to remove harmful substances in the blood and finely ground. Juice
Added to increase health and taste even more.
In addition, edible glacial acetic acid (氷醋酸, g l a c i a c e t i c a c i d) is a synthetic vinegar with a higher concentration of vinegar than vinegar, and has a taste of fresh taste.
It is added to satisfy all three aspects of harmony, nutrition and hygiene, especially sweating during exercise, labor or summer.
Eating sour foods after spilling can help to relieve digestion and absorption of nutrients into energy, as well as quick fatigue and appetite.
When glacial acetic acid is added to the seasoning of cold noodles, there is a high risk of food poisoning in cold noodles, which is a favorite food in summer, which naturally sterilizes to prevent the danger of food poisoning and savors flavor and hygiene.
Example 1
Steps to remove citrus fruits:
Jeju tangerines grown with eco-friendly pesticides are purchased to make tangerines, blood and citrus pulp.
By hand one by one
Citrus and blood are washed twice or 5 times with purified water once and remove foreign substances.
Course and
Example 2
Drying tangerines and blood:
Citrus and blood are cut into 0.1 ~ 1cm long and airy round perforations are displayed on 7-stainless shelves. Dried for a while, then dipped in citrus and blood
Removes dust, etc. with blower for 10 minutes at 500 ~ 700 (/ h)
Process of manufacturing tangerines and blood to dry
Example 3
Steps to crush citrus fruits and blood:
Put dry citrus and blood in a grinder to the powder until 20-50 m i c r o n
Repeated 2 ~ 3 times to make powder. To crush citrus fruits and blood
Manufacturing process
Example 4
Steps to Make Juicer:
The pulp is placed in the press molding machine and pressurized with 130-140 p s i stainless 200 mesh
Manufacturing method to make liquid juice through the net
Example 5
Step 1 Make the broth:
85% by weight of tablets, 2.0% by weight of bone bone extract, 3.0% by weight of soy sauce
1.5% liver liver garlic, 1.0% liver ginger, 1.5% beef again,
5.0% of refined salt, 0.5% of whole peppercorns, 0.5% of red pepper seeds
Add 10 ~ 20 minutes at 90 ~ 100 ° C and filter with mesh 120 ~ 140
How to make broth
Example 6
Steps to create a two-step mixed broth:
65 wt% of purified water, 25 wt% of first-stage broth, 10 citrus fruits (50% powder: 50% fruit juice) wt%
5.0 wt% of starch syrup and 5.0 wt% of refined salt are heated at 80 ~ 90 for 10 ~ 20 min to mix uniformly to make mixed broth and
Example 7
Steps to make a sauce:
Gochujang 45% by weight, red pepper powder 15% by weight, two-stage mixed broth 15% by weight, citrus fruit 10 (powder 50%: fruit juice 50%) by weight seasoning 0.5% by weight, sugar 1.5% by weight, minced garlic 5.0% by weight, starch syrup by 2.5% %, Sesame oil 0.5% by weight, onion juice 2.5% by weight, edible glacial acetic acid 0.5, vinegar 2.0% by mixing in a closed vacuum container and aged at 5 degrees or less refrigerated
Verdict
The screening test was conducted for 30 elementary school teachers in Jeju, twice a week for one month from February 1 to 30, 2011.
Outer plate was evaluated by aroma and color, taste was evaluated by bitter, sweet and aftertaste, and texture was evaluated by softness and chewyness. Sensory evaluation was performed 8 times in total
The average score of the test results is expressed as the average score of the test items.
Indicated. Rated 10 out of 10, the larger the score, the better the sensory. The result is shown below.
Sample 1 Hamhung cold noodles Sample 2 Pyongyang cold noodles Sample 3 Citrus cold noodles
Color 7.0 6.5 7.5
Incense 6.5 6.0 8.0
Taste 6.2 7.0 7.5
Soft 7.5 8.5 9.5
Feather box 6.7 6.2 7.0
General Symbol 6.5 7.0 8.5
Claims (8)
Jeju tangerines grown with eco-friendly pesticides
Remove one by one manually.
Steps to clean citrus peels:
Wash the citrus peel with purified water once and twice for 5 minutes to remove foreign substances.
Steps to Dry Citrus Peel:
Citrus and blood are cut into 0.1 ~ 1cm long and airy round perforations are displayed on 7-stainless shelves. Dry in while citrus and blood stains
Remove dust for 10 minutes at 500 ~ 700 (/ h) with a blower.
Steps to crush citrus fruits and blood:
Put dry citrus and blood in a grinder to add powder up to 20-50 micron
Repeat this 2-3 times to make powder.
Steps to juice the pulp:
Put the pulp in the press molding machine and pressurize 130 ~ 140p si to pass through the strainless 200 mesh net to make the liquid juice and add it immediately.
Step 1 Make the broth: When cooked based on 1 serving
85% by weight of tablets, 2.0% by weight of bone bone extract, 3.0% by weight of soy sauce
1.5% liver liver garlic, 1.0% liver ginger, 1.5% beef again,
5.0% of refined salt, 0.5% of whole peppercorns, 0.5% of red pepper seeds
Add 10 ~ 20 minutes at 90 ~ 100 and filter with mesh 120 ~ 140
Make broth
Step 2 make mixed broth: when prepared per serving
65 wt% of purified water, 25 wt% of first-stage broth, 10 citrus fruits (50% powder: 50% fruit juice) wt%
5.0 wt% of starch syrup and 5.0 wt% of refined salt were heated at 80 to 90 minutes for 10 to 20 minutes to mix uniformly to make mixed broth.
Steps to Make Seasoning Sauce: 1
Gochujang 45% by weight, red pepper powder 15% by weight, two-stage mixed broth 15% by weight, citrus fruit 10 (powder 50%: fruit juice 50%) by weight seasoning 0.5% by weight, sugar 1.5% by weight, minced garlic 5.0% by weight, starch syrup by 2.5% %, Sesame oil 0.5% by weight, onion juice 2.5% by weight, edible glacial acetic acid (氷醋酸) 0.5, vinegar 2.0% by weight, add and mix in a closed vacuum container after aging for 2 days at 5 degrees or less in refrigeration.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110030020A KR20110043575A (en) | 2011-04-01 | 2011-04-01 | Using citrus bibimnaengmyeonyong naengmyeonyong soup and sauce manufacturer by him to |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020110030020A KR20110043575A (en) | 2011-04-01 | 2011-04-01 | Using citrus bibimnaengmyeonyong naengmyeonyong soup and sauce manufacturer by him to |
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| KR20110043575A true KR20110043575A (en) | 2011-04-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999957A (en) * | 2019-12-30 | 2020-04-14 | 长春职业技术学院 | Method for preparing fruit and vegetable preservative by using dried ginger starch hydrophobic particle to stabilize durian endothelial essential oil |
-
2011
- 2011-04-01 KR KR1020110030020A patent/KR20110043575A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999957A (en) * | 2019-12-30 | 2020-04-14 | 长春职业技术学院 | Method for preparing fruit and vegetable preservative by using dried ginger starch hydrophobic particle to stabilize durian endothelial essential oil |
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