KR20130017754A - The production gravy by using alkaline water and red ginseng and chicken and knife-cut noodles using thereof - Google Patents
The production gravy by using alkaline water and red ginseng and chicken and knife-cut noodles using thereof Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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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
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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Abstract
Description
본 발명은 알칼리환원수와 홍삼(紅蔘)과 닭고기로 제조된 육수 및 이를 이용한 칼국수에 관한 것으로, 더욱 상세하게는 물을 전기분해하여 얻은 알칼리환원수와 홍삼과 닭고기에 여러 부재료를 압력솥에 함께 넣고 센 불로 삶아서 조리된 육수와 이 육수에 칼국수를 넣고 끓여 조리된 보양식으로 섭취할 수 있는 칼국수에 관한 것이다.The present invention relates to alkali-reduced water and red ginseng (과) and broth made of chicken meat and kalguksu using the same, and more particularly, alkaline reduced water and red ginseng and chicken obtained by electrolysis of water are put together in a pressure cooker. It is about boiled broth cooked with fire and kalguksu which can be eaten as boiled cooked food after putting kalguksu in this broth.
칼국수는 구수하고 담백하여 남녀노소 구분없이 즐겨먹는 기호 식으로써 이러한 칼국수도 종래와 같은 일반적인 기호 식으로 섭취하는 것 이외에 더욱 새롭고 몸에 좀더 유익한 방향으로 개발되어 새로운 기호의 보양식으로서의 칼국수로 개발되는 것이 요구되고 있다.Kalguksu is a symbolic way to save and enjoy it without any distinction between men and women. It is required to be developed as a new form of supplementation as it is developed in a new and more beneficial way in addition to ingesting it as a conventional symbolic way. It is becoming.
알칼리환원수는 칼슘, 마그네슘, 나트륨, 칼륨과 같은 미네랄이 다량 함유되어있고, 활성산소에 의해 발생한 체내의 산성노폐물을 빠르게 흡착시켜 몸 밖으로 배출시킴으로써 성인병의 증세를 서서히 없애주는 중요한 기능을 하며 물 분자 클러스트(분자덩어리의 크기: 단위Hz)가 작아 강력한 용출력으로 홍삼과 닭고기에서 인체에 유익한 성분을 진하게 우려내고, 체내 흡수율을 높이며 냄새를 중화시켜 육수에서 닭고기 고유의 냄새가 적어지고 맛도 담백하게 하는 역할을 한다.Alkaline reduced water contains a large amount of minerals such as calcium, magnesium, sodium, and potassium, and it is an important function of slowly eliminating the symptoms of adult disease by quickly adsorbing the acidic wastes generated by active oxygen and discharging it out of the body. Small molecular mass (unit Hz) is a powerful dissolving power that makes red ginseng and chicken richly beneficial to the human body, increases absorption in the body, neutralizes odors, and reduces the inherent odor of chicken in broth. Play a role.
또한, 홍삼은 수삼을 정선하여 껍질을 벗기지 않은 채 증기로 쪄서 수분함량 14% 이하가 되도록 건조시키면 담황갈색 또는 담적갈색으로 변하게 되는데‘인삼을 증숙 혹은 팽숙하거나 기타 여러 가지 방법으로 인삼의 녹말을 호화(糊化)한 것’으로 정의를 하고 있으며 증숙, 건조 등의 홍삼제조과정을 거치는 동안 화학적 성분변환이 일어나고 새로운 생리활성성분이 생성되어 인체에 유익한 성분이 증가하므로 유효성분 함량이 높으며 수삼이나 백삼에는 없고 홍삼에만 있는 우리 몸에 유익한 여러 가지 새로운 생리활성 성분들이 생성되며, 효능으로는 보기구탈(補氣救脫):신체허약을 회복시켜주며 질병수술 등으로 쇠약해졌을 때 체력을 증진시켜 주며, 익혈복맥(益血復脈):혈액생성을 왕성하게 하고 혈액순환을 원활하게 하며, 양심안신(養心安神):마음을 편안하게 하고 정신불안 스트레스를 해소하게 하며, 생진지갈(生津止渴):인체가 필요로 하는 체액을 충당하며 당뇨병 치료효과가 있어 갈증을 해소하며, 보폐정천(補肺定喘):폐의 기능을 강화시켜 천식 등 호흡기 질환에 효과가 있으며, 건비지사(健脾止瀉):소화기관을 튼튼하게 하여 설사를 멈추게 하고 소화 기능을 강화하며, 탁독합창(托毒合瘡):대사기능부전으로 체내에 생성된 독소를 제거하고 피부 저항력을 강화하는 등의 여러 효능이 있는 것으로 알려져 있으며, In addition, red ginseng is selected as fresh ginseng, steamed without peeling, and dried to less than 14% of moisture, and then changed to pale yellow brown or light red brown. 'Steaming or steaming ginseng or starching ginseng in various ways During the manufacturing process of red ginseng such as steaming and drying, chemical ingredient conversion takes place and new physiologically active ingredients are generated to increase the beneficial ingredients to the human body. Many new physiologically active ingredients are produced that are beneficial to our body, which are not found in red ginseng, but are effective in recovering physical weakness and improving physical strength when weakened by disease surgery. , Ikjebokbok (:): blood production and vigorous blood circulation, conscience Anxin (養 心 安神): Eases the sound and relieves mental anxiety stress, and helps to relieve thirst. (生津止渴): Replenishes the body's body fluids. It is effective in respiratory diseases such as asthma by strengthening the function of Geunbi branch (健脾 止瀉): strengthen the digestive organs to stop diarrhea, strengthen digestive function, turbid chorus (托 毒 合 瘡): metabolic function It is known to have various effects such as removing toxins generated in the body due to failure and enhancing skin resistance.
닭고기는 동의보감에 성질이 따뜻하고 맛은 달며, 오장을 안정시키고 몸을 따뜻하게 하는 작용과 기력을 증진시킨다고 나타내고 있다.Chicken has a warm temper, sweet taste, and stabilizes the five intestines and improves warmth and energy.
그러나 알칼리환원수, 홍삼, 닭고기가 상술한 바와 같은 여러 다양한 효능이 있는 반면에 알칼리환원수와 홍삼과 닭고기로 제조된 육수와 칼국수 면이 결합하여 인체에 다양하면서도 유익한 효과를 볼 수 없는 것이 현실이다.However, while alkaline reduced water, red ginseng, and chicken have various effects as described above, the reality is that the alkaline reduced water, red ginseng, and broth made of chicken and kalguksu noodles are combined to show various and beneficial effects on the human body.
따라서 이왕 기호 식으로 칼국수를 섭취한다면 홍삼과 닭고기의 유익한 성분의 체내 흡수율이 높으며 미네랄까지 동시에 섭취되는 것이 요구되고 있는 실정이다.Therefore, if you eat Kalguksu in the form of Wang Wang's formula, the absorption rate of beneficial ingredients of red ginseng and chicken is high, and the situation is required to consume minerals at the same time.
본 발명은 이러한 배경을 바탕으로 개발된 것으로서 미네랄이 풍부하고 체내 흡수율을 높이는 알칼리환원수와 홍삼과 닭고기로 제조된 육수를 이용하여 기호 식으로 애용되고 있는 칼국수를 제조함으로써, 기능성을 부여하여 상기 칼국수를 섭취할 때 홍삼과 닭고기 고유의 효능 및 미네랄을 동시에 섭취될 수 있도록 하며, 인체에 유익한 성분의 체내 흡수율을 높이고, 육수의 냄새를 중화시켜 닭고기 고유의 냄새를 줄여줌과 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을 제거하는 여러 효능이 있도록 한 발명이다.The present invention was developed on the basis of this background, by using a alkaline-rich water and a broth made of red ginseng and chicken, which is rich in minerals and improves the body's absorption rate, by preparing a kalguksu that is favorably used in the formula, giving the functionality to the kalguksu When ingested, red ginseng and chicken's inherent efficacy and minerals can be ingested at the same time.Increase the absorption rate of ingredients beneficial to the human body, neutralize the smell of broth, reduce the intrinsic odor of chicken, and at the same time, the body is caused by free radicals. It is one invention that has several effects of removing acidic wastes.
따라서 본 발명은 알칼리환원수를 이용하여 홍삼과 닭고기에서 강력한 용출력으로 인체에 유익한 성분이 진하게 추출되게 알칼리환원수를 이용하여 홍삼과 닭고기로 육수를 제조함으로써 홍삼과 닭고기 고유의 효능과 미네랄이 풍부하고 체내 흡수율을 높이며 냄새를 중화시켜 육수에서 닭고기 고유의 냄새를 줄여주고 활성산소를 제거하는 효능을 동시에 섭취할 수 있도록 한 알칼리환원수와 홍삼과 닭고기를 이용하여 육수를 제조하는 방법을 제공하고자한다. Therefore, the present invention by using alkaline reduced water to produce a broth with red ginseng and chicken using alkaline reduced water so that the beneficial ingredients in the human body with a strong dissolution output from the red ginseng and chicken is rich in the benefits and minerals unique to red ginseng and chicken The present invention aims to provide a method of preparing broth using alkaline-reduced water, red ginseng, and chicken to increase the absorption rate and neutralize the odor to reduce the intrinsic odor of chicken in the broth and to simultaneously consume the effect of removing active oxygen.
또한, 본 발명은 상기방법으로 제조된 육수를 이용한 칼국수를 제공하고자 한다.In addition, the present invention is to provide a kalguksu using broth prepared by the above method.
본 발명의 알칼리환원수와 홍삼과 닭고기로 제조된 육수 및 이를 이용한 칼국수를 제조하는 방법은 주재료로 물을 전기분해하여 얻은 알칼리환원수 6리터와 홍삼 30~50g, 깨끗이 세척한 닭(약 1.5kg~2kg: 일반적으로 다 자란 닭 한 마리), 부재료로 황기 4~8뿌리, 대추 8~12개, 마늘 8~12쪽을 준비하는 단계; 상기의 주재료와 부재료를 압력솥에 함께 넣고 센 불로 40~50분간 가열하여 삶은 후 압력을 제거하며 뚜껑을 열은 다음, 홍삼과 닭고기와 부재료를 건져내고 부유물을 제거하는 단계; 로 알칼리환원수와 홍삼과 닭고기로 제조되는 육수가 제조된다.Alkali-reduced water of the present invention and a method of producing a broth made from red ginseng and chicken and a method of preparing kalguksu using the same is 6 liters of alkaline reduced water and 30-50 g of red ginseng obtained by electrolyzing water as a main ingredient, and cleanly washed chicken (about 1.5kg ~ 2kg) : Generally one full-grown chicken), 4 to 8 roots of astragalus, 8 to 12 jujubes, 8 to 12 pages of garlic as an ingredient; Putting the main ingredients and the subsidiary materials together in a pressure cooker and heating for 40 to 50 minutes with a high heat to remove the pressure, open the lid, and then take out the red ginseng and chicken and the subsidiary materials to remove the floats; Alkaline reduced water and broth made from red ginseng and chicken meat are prepared.
또한, 건져낸 닭은 살을 발라 잘게 찢어 고명을 위해 준비하는 단계; 육수에 칼국수를 넣고 엉겨붙지 않도록 젖어가며 15분 동안 끓이는 단계; 칼국수가 다 익으면 상기 살을 발라 잘게 찢어놓은 닭고기와 쑥갓, 지단, 김 등을 고명으로 올리는 단계; 로 알칼리환원수와 홍삼과 닭고기로 제조된 육수를 이용한 칼국수가 완성된다.In addition, the salvaged chicken flesh and chopped to prepare for garnish; Boiling kalguksu in broth for 15 minutes while wetting so that it does not get stuck; When the kalguksu is ripe, the chicken meat and garland chrysanthemum, Zidane, laver and the like are put on the meat; Kalguksu is made from alkaline reduced water and broth made from red ginseng and chicken.
이와 같은 본 발명은 다양한 미네랄이 함유되어있고 강력한 용출력이 있으며 냄새를 중화시키는 알칼리환원수와 홍삼과 닭고기로 육수를 제조함으로써 육수에서 닭고기 고유의 냄새가 제거되어 담백하면서도 향미와 맛이 매우 우수하며, 미네랄함량이 풍부하고 홍삼과 닭고기의 인체에 유익한 성분이 진하게 우러나고 체내 흡수율을 높이며 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을 제거하는 육수를 제조할 수 있고, 이 육수를 이용하여 칼국수를 제조함으로써, 손쉽고 맛있게 보양식으로 섭취할 수 있으며 건강식으로서의 기능성 및 새로운 기호도의 칼국수를 제공할 수 있는 효과가 있다.The present invention contains a variety of minerals and has a strong dissolving power to produce a broth with alkaline reduced water and red ginseng and chicken to neutralize the odor is removed from the broth to the unique smell of chicken, but the flavor and taste is very excellent, It is rich in minerals, rich in beneficial ingredients of red ginseng and chicken, improves the absorption rate in the body, and at the same time can be used to prepare broth to remove acidic waste from the body caused by free radicals. In addition, it can be easily and deliciously ingested as a supplement, and can provide a functional and new taste of kalguksu as a healthy food.
도 1은 본 발명에 따른 알칼리환원수와 홍삼과 닭고기로 제조된 육수 및 이를 이용한 칼국수를 제조하는 공정도이다.1 is a process chart for preparing broth made from alkaline reduced water and red ginseng and chicken according to the present invention and kalguksu using the same.
본 발명에 따른 알칼리환원수와 홍삼과 닭고기로 제조된 육수 및 이를 이용한 칼국수를 제조하는 방법을 도표 및 첨부도면에 의거하여 제조방법에 대한 실시예를 상세히 설명하면 다음과 같다. An example of a method for preparing broth made from alkaline reduced water, red ginseng and chicken according to the present invention and kalguksu using the same will be described in detail with reference to the accompanying drawings.
다만, 본 발명의 권리범위는 실시예, 도표 및 도면에 의하여 본 발명의 청구 범위가 한정되는 것은 아니다.However, the scope of the present invention is not limited to the claims of the present invention by the embodiments, diagrams and drawings.
표A에 나타낸 바와 같이 본 발명의 알칼리환원수와 홍삼과 닭고기로 제조되는 육수를 제조하는 방법은 주재료로 물을 전기분해하여 얻은 알칼리환원수 6리터와 홍삼 30~50g, 깨끗이 세척한 닭(약 1.5kg~2kg: 일반적으로 다 자란 닭 한 마리), 부재료로 황기 4~8뿌리, 대추 8~12개, 마늘 8~12쪽을 압력솥에 함께 넣고 센 불로 40~50분간 가열하여 끓인 후 압력을 제거하며 뚜껑을 열은 다음, 주재료인 홍삼과 닭고기와 부재료를 건져내고 부유물을 제거하여 칼국수를 위한 육수를 준비하고 건져낸 닭은 살을 발라 잘게 찢어 고명을 위해 준비한 후 상기 육수에 칼국수를 넣고 엉겨붙지 않도록 젖어가며 15분 동안 끓인 후 칼국수가 다 익으면 상기 살을 발라 잘게 찢어놓은 닭고기와 쑥갓, 지단, 김 등을 고명으로 올려 알칼리환원수와 홍삼과 닭고기로 제조된 육수를 이용하여 칼국수를 완성한다.As shown in Table A, the method for producing the alkaline reduced water of the present invention and the broth made from red ginseng and chicken are 6 liters of alkaline reduced water and 30-50 g of red ginseng obtained by electrolyzing water as a main ingredient, and the chicken (about 1.5 kg) ~ 2kg: Normally one full-grown chicken), 4-8 roots of Astragalus, 8-12 pieces of jujube, and 8-12 pages of garlic together in a pressure cooker, boiled for 40-50 minutes with a high heat, and remove the pressure. Open the lid, and then take out the main ingredients, red ginseng, chicken, and subsidiary materials, remove the floats, prepare the broth for the noodles, and apply the meat to the broth to prepare them for garnish. Then, put the noodles in the broth and soak them so that they do not get stuck. After boiling for 15 minutes, when the kalguksu is cooked, put the above flesh on the torn chicken, garland chrysanthemum, zidane, laver, and so on with garnish of alkaline reduced water, red ginseng and chicken broth. To complete the noodles.
이하 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of examples.
물을 전기분해하여 얻은 알칼리환원수 6리터와 6년근 홍삼 50g, 깨끗이 세척한 닭 2kg, 황기 8뿌리, 대추 12개, 마늘 12쪽을 압력솥에 함께 넣고 센 불로 50분간 가열하여 끓인 후 압력을 제거하며 뚜껑을 열은 다음, 상기에서 가열하여 끓인 홍삼과 닭, 황기, 대추, 마늘을 건져낸 후 부유물을 제거하여 알칼리환원수에 의해 홍삼과 닭고기의 인체에 유익한 성분이 진하게 추출되고 미네랄함량이 풍부하고 체내 흡수율을 높이며 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을 제거하는 닭고기의 냄새가 중화되어 담백하면서도 향미와 맛이 우수한 알칼리환원수와 홍삼과 닭고기를 이용하여 육수 5.5리터를 완성하였다.6 liters of alkaline reduced water obtained by electrolysis of water, 50 g of 6 years old red ginseng, 2 kg of freshly cleaned chicken, 8 roots of Astragalus, 12 jujubes, and 12 pages of garlic are put together in a pressure cooker, heated over high heat for 50 minutes, then boiled. Open the lid, and then remove the boiled red ginseng, chicken, astragalus, jujube and garlic by heating the above, and remove the suspended solids. The beneficial ingredients of red ginseng and chicken are extracted by alkaline reduced water, rich in mineral content and absorbed by the body. At the same time, the smell of chicken that removes acidic waste from the body caused by free radicals is neutralized, so it is made of 5.5 liters using alkaline reduced water, red ginseng and chicken, which are light but excellent in flavor and taste.
실시예 1에서 건져놓은 닭고기의 살을 발라 잘게 찢어놓은 다음 칼국수 800g을 실시에 1에서 제조된 육수 5.5리터에 넣고 엉겨붙지 않도록 저어 가며 소금으로 간을 맞추며 15분 동안 끓인 후 다 익은 칼국수에 상기 잘게 찢어놓은 닭고기와 쑥갓, 지단, 김을 고명으로 올려 알칼리환원수와 홍삼과 닭고기로 제조된 육수를 이용하여 칼국수 약 4인분을 완성하였다.Apply the flesh of the chicken from Example 1, tear it finely, and then add 800 g of kalguksu to 5.5 liters of broth prepared in 1st, stir so that it doesn't get stuck, boil it for 15 minutes, season with salt, and then chop it into the ripe kalguksu. Torn chicken, garland chrysanthemum, Zidane, and seaweed were garnished with garnish and alkaline broth, and red ginseng and chicken broth.
이와 같은, 본 발명은 상술한 특정의 실시 예에 한정되지 아니하며, 청구 범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진자라면 누구든지 다양한 변형의 실시가 가능함은 물론이고, 그와 같은 변형은 청구범위 기재의 범위 내에 있게 된다.As such, the present invention is not limited to the above-described specific embodiments, and any person skilled in the art to which the present invention pertains can make various modifications without departing from the gist of the present invention as claimed in the claims. Of course, such variations are within the scope of the claims.
본 발명에 사용된 알칼리환원수는 pH 8.5~10.0을 가진 물을 말하며 칼슘, 마그네슘, 나트륨, 칼륨과 같은 미네랄이 다량함유되어있고 물 분자 클러스트(분자덩어리의 크기: 단위Hz)가 일반 물(110Hz)의 절반 정도로 작아서(54~60Hz) 체내 흡수율이 높으며, 클러스트가 작음으로써 강력한 용출력이 있어 홍삼과 닭고기에서 인체의 유익한 성분을 진하게 우려내는 것과 동시에 홍삼과 닭고기의 인체의 유익한 성분을 체내에 빠르게 흡수시킨다. Alkaline reduced water used in the present invention refers to water having a pH of 8.5 ~ 10.0 and contains a large amount of minerals such as calcium, magnesium, sodium, potassium and water molecular cluster (molecular mass size: unit Hz) is normal water (110 Hz) It is about half as small (54 ~ 60Hz), so the absorption rate is high and the crust is small, so there is strong discharging power, so that the red ginseng and chicken are concerned about the beneficial ingredients of human body, and the red ginseng and chicken are absorbed quickly by the body. Let's do it.
이와 관련하여 한의신문 (신문게재일자 2008-02-04) 에 따르면; In this regard, according to the Korean Newspaper (Newspaper Publication Date 2008-02-04);
최근 알칼리환원수가 가열 후에도 미네랄 성분이 유지될 뿐 아니라 한약재 성분 추출 효과도 높은 것으로 나타나 주목된다.In recent years, it is noted that alkaline reduced water is not only maintained in the mineral component even after heating, but also has a high extraction effect of the herbal medicine component.
연세대학교 원주의과대학 환경의생물학교실 이규재 교수의 연구보고에 따르면 (주)유 후레쉬 제품을 사용해 만들어진 알칼리환원수에 감초를 넣고 45~55℃로 1시간 동안 중탕한 결과 정수물과 알칼리환원수 추출물의 당도가 각각 0.9Brix, 1.1Brix로 나타나 알칼리환원수 추출 당도가 22% 높게 측정됐다.According to a research report by Lee Kyu-jae of the Department of Environmental Biology, Yonsei University Wonju Medical School, licorice was added to alkaline reduced water made with Yu Fresh Co., Ltd. and heated at 45-55 ℃ for 1 hour. Were 0.9Brix and 1.1Brix, respectively, which resulted in 22% higher sugar extraction.
이 교수는 “알칼리수의 추출능의 향상은 일반적인 수용성 열수추출 외에 알칼리수의 지방분해성 성질이 부가돼 지용성 유효성분의 추출이 함께 이뤄질 것으로 판단된다”며 “이는 알칼리수가 지방이나 단백질을 쉽게 용해시키기 때문으로 같은 원리로 알칼리환원수가 약재의 추출에 있어 수용성 성분과 지용성 성분을 추출할 수 있는 조건을 가지고 있다고 볼 수 있다”고 밝힌바 있다.Professor Lee said, "The improvement of alkaline water extraction ability is expected to be achieved by adding lipolytic property of alkaline water in addition to general water soluble hot water extraction." On the same principle, alkaline reduced water has the conditions for extracting the water-soluble and fat-soluble components in the extraction of medicinal herbs. ”
또한, 활성산소에 의해 발생한 체내의 산성노폐물을 빠르게 흡착시켜 몸 밖으로 배출시킴으로써 성인병의 증세를 서서히 없애주는 중요한 기능을 하며, 냄새를 중화시켜 육수에서 닭고기 고유의 냄새를 줄이며 담백하면서도 향미와 맛을 증대시키는 효과도 있다.In addition, it quickly absorbs the acidic wastes generated by active oxygen in the body and discharges it out of the body, thereby eliminating the symptoms of adult diseases.It also neutralizes the odor to reduce the inherent odor of chicken in broth and increases flavor and taste. There is also an effect.
상기 원인에 의해, 본 발명의 알칼리환원수와 홍삼과 닭고기를 이용하여 제조된 육수는 닭고기 고유의 냄새가 줄어들어 향미와 맛이 매우 우수하며, 미네랄함량이 풍부하고 홍삼과 닭고기의 인체에 유익한 성분의 체내 흡수율이 높으며 동시에 활성산소에 의해 발생한 체내의 산성 노폐물을 제거함으로써, 본 발명의 육수를 이용하여 제조된 칼국수도 손쉽고 맛있게 섭취할 수 있었으며 건강식으로서의 기능성 및 새로운 기호의 보양식으로서의 칼국수를 제공할 수 있는 효과가 있었다.Due to the above, broth prepared using alkaline reduced water of the present invention and red ginseng and chicken has a very good flavor and taste due to reduced intrinsic odor of chicken, rich in mineral content and beneficial to human body of red ginseng and chicken. By removing the acidic wastes in the body generated by the active oxygen with high absorption rate, at the same time, the kalguksu prepared using the broth of the present invention can be easily and deliciously consumed, and can provide kalguksu as a health food and as a new form of supplement. There was.
상기 실시예 1의 방법으로 육수를 제조한 후 실시예 2의 방법으로 칼국수를 제조하여 기존의 칼국수와 비교하여 관능검사를 하였다.After preparing the broth by the method of Example 1 was prepared kalguksu by the method of Example 2 was compared with the conventional kalguksu and sensory test.
관능검사는 20명의 인원을 대상으로 하여 5점 평가법으로 실시하였으며, 상기 관능검사결과를 표B 에 나타내었다.The sensory test was carried out by five-point evaluation method for 20 people, and the sensory test results are shown in Table B.
상기 표B 에 의한 관능검사의 결과는 닭 고유의 냄새제거, 맛, 향, 전체적 기호도 면에서 전체적으로 양호하였으며, 특히 전체적 기호도 면에서 알칼리환원수와 홍삼과 닭고기로 제조한 육수를 이용하여 칼국수를 제조하여 아주 좋은 결과를 나타내었다.The results of the sensory test according to Table B were generally good in terms of elimination of smell, taste, aroma, and overall preference of chickens. In particular, kalguksu was prepared using alkaline reduced water and broth prepared with red ginseng and chicken in terms of overall preference. Very good results.
Claims (2)
압력솥의 압력을 제거하며 뚜껑을 열은 다음 가열하여 삶아진 닭과 홍삼, 황기, 대추, 마늘을 건져내고 육수 위에 잔존하는 부유물을 걸러내는 단계;
로 만들어지는 알칼리환원수와 홍삼과 닭고기로 제조된 육수.
6 liters of alkaline reduced water obtained by electrolysis of water, 30-50g of red ginseng, 1.5 ~ 2.0Kg of freshly cleaned chicken, 4-8 roots of Astragalus, 8-12 jujubes, 8-12 pages of garlic, put together in a pressure cooker, 40-50 Boil over low heat for minutes;
Removing the pressure from the pressure cooker, opening the lid, and then heating to remove the boiled chicken, red ginseng, yellow rice, jujube and garlic, and filtering the remaining float on the broth;
Alkaline-reduced water made from red meat and broth made from red ginseng and chicken.
Kalguksu cooked by putting kalguksu in broth made of alkaline reduced water and red ginseng and chicken made in claim 1.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020110080368A KR20130017754A (en) | 2011-08-12 | 2011-08-12 | The production gravy by using alkaline water and red ginseng and chicken and knife-cut noodles using thereof |
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| KR1020110080368A KR20130017754A (en) | 2011-08-12 | 2011-08-12 | The production gravy by using alkaline water and red ginseng and chicken and knife-cut noodles using thereof |
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| KR20130017754A true KR20130017754A (en) | 2013-02-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102361992B1 (en) | 2022-01-11 | 2022-02-14 | 양정열 | Broth for meat noodles, containing Shindari as Jeju's traditional fermented beverage, and its manufacturing method |
-
2011
- 2011-08-12 KR KR1020110080368A patent/KR20130017754A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102361992B1 (en) | 2022-01-11 | 2022-02-14 | 양정열 | Broth for meat noodles, containing Shindari as Jeju's traditional fermented beverage, and its manufacturing method |
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