KR20130048648A - Broth and dough composition for chopped noodles - Google Patents

Abstract

PURPOSE: Chopped noodle meat broth and a dough composition are provided to have a clean and light taste while promoting fast digestion and to be harmless to body. CONSTITUTION: Chopped noodle meat broth and a dough composition are comprised of meat broth and dough. The meat broth comprises 200±50 g of kelp, 2±1 g of dried pollack, 200±50 g of red pepper, 600±150 g of milk vetch root, 1.5±0.5 kg of white radish, 1±0.25 kg of onion, 600±150 g of green onion, 300±75 g of garlic, 200±50 g of beef powder seasonings, 120±30 g of white sugar, 500±125 g of soju, 4±1 kg of soup of beef leg bones, 150±35 g of Kuruma Shrimp, 300±75 g of anchovy, 100±25 g of Kastuobushi, and 60±15 g of tuna blue-fin seasoning powder in 80 L of water. The dough comprises 1±0.25 kg of corn starch, 300±75 g of bean flour, 120±30 g of seaweed powder, 5±1.25 kg of water, and 80±20 g of salt for 10 kg of wheat flour. Seaweed powder comprises 3±1 kg of Kuruma Shrimp, 1.5±0.5 kg of mulberry leaves, 0.5±0.2 kg of balloon flower roots for 8 kg of kelp and seaweed.

Description

Kalguksu broth and dough composition {BROTH AND DOUGH COMPOSITION FOR CHOPPED NOODLES}

The present invention relates to a kalguksu broth and dough composition, and more particularly, using natural seasonings such as red pepper seed, radish, barley shrimp, and anchovy to the broth that forms the broth, to give a cool and refreshing taste, especially broth By adding Astragalus to the body, you can feel refreshing while refreshing your body, and include soy flour and seaweed powder in the flour that make up the dough to balance nutrition, and it is quick to digest and has a light and clean aftertaste. So that it relates to a kalguksu broth and dough composition.

Kalguksu is a traditional snack that Koreans have enjoyed eating since ancient times. Knead noodles are made by kneading flour with water and thinly sliced noodles, then put them in anchovy broth or broth and cook them.

Like this, kalguksu is used a lot by convenience and time saving due to its simple cooking process. Kalguksu here is a concept in which everything includes the same sujebi but only different in shape.

However, currently available on the market Kalguksu has a high proportion of chemical seasonings added to the broth, so the cool and refreshing taste is lowered and there is a debate on the harmfulness to the human body.

In addition, the conventional dough of Kalguksu uses only flour as the main raw material, so carbohydrates contained in the flour can be the main heat source of the human body, but nutritional imbalance is lacking due to the lack of essential amino acids, minerals and vitamins among proteins. There was a concern to occur, there was a problem that is difficult to digest.

The present invention has been made to solve the problems of the prior art as described above, the object of the present invention by using natural seasonings such as red pepper seeds, radish, barley shrimp, re-anchovy in broth to make broth, and harmless to the human body It has a refreshing taste, especially adding broth to the broth to make the body feel refreshed while refreshing the body, and the soy flour and seaweed powder are included in the flour to make the balance of nutrition and quick and digestive. It is to provide a kalguksu broth and dough composition so that the aftertaste can feel a clean aesthetic.

Kalguksu broth and dough composition according to the present invention to achieve the above object, in the kalguksu broth and dough composition consisting of broth and dough, the broth is 200 ± 50g of kelp for 80L water, 2 ± 1 Korean Red pepper seeds 200 ± 50g, Astragalus 600 ± 150g, Radish 1.5 ± 0.5kg, Onion 1 ± 0.25kg, Japanese leek 600 ± 150g, Garlic 300 ± 75g, Beef powder seasoning 200 ± 50g, White sugar 120 ± 30g, Shochu 500 ± 125g , Beef bone broth 4 ± 1kg, shrimp 150 ± 35g, anchovy 300 ± 75g, Katsuobushi 100 ± 25g, tuna powder seasoning 60 ± 15g is characterized in that it contains.

In addition, the kalguksu broth and dough composition according to the present invention, the dough, corn starch 1 ± 0.25kg, soy flour 300 ± 75g, seaweed powder 120 ± 30g, water 5 ± 1.25kg, salt 80 ± 20g with respect to 10kg of flour Characterized in that included.

In addition, the kalguksu broth and dough composition according to the present invention, the seaweed powder is characterized in that it contains 3 ± 1kg of barley shrimp, mulberry leaf 1.5 ± 0.5kg, bellflower 0.5 ± 0.2kg with respect to 8kg of kelp and seaweed.

Kalguksu broth and dough composition according to the present invention by the configuration as described above using a natural seasoning such as red pepper seeds, radish, barley shrimp, anchovy to the broth broth to give a cool and refreshing taste, especially broth By adding Astragalus to the body, you can feel refreshing while refreshing your body, and include soy flour and seaweed powder in the flour that make up the dough to balance nutrition, and it is quick to digest and has a light and clean aftertaste. Is effective.

Hereinafter will be described in more detail the kalguksu broth and dough composition according to an embodiment of the present invention.

Kalguksu usually consists of broth and broth forming noodles.

The broth in one embodiment of the present invention in water 80L kelp 200g, two North Koreans, pepper seeds 200g, Astragalus 600g, radish 1.5kg, onion 1kg, leek 600g, garlic 300g, beef powder seasoning 200g, 120g sugar, 500g of shochu, 4kg of bone bone broth, 150g of barley shrimp, 300g of dried anchovies, 100g of Katsuobushi, 60g of bluefin tuna powder seasoning, and the composition ratio of each component may be slightly adjusted according to the user's taste and case.

The kelp is known to be effective in preventing atherosclerosis, hypertension, and constipation by containing a large amount of magnesium, which is beneficial to the human body.

The kelp is preferably boiled for longer than 20 minutes because the broth is hot and bitter when boiled for a long time, and the water used for the broth is soaked with the kelp in 12 minutes before boiling the broth. It is desirable to.

The bone marrow broth is immersed in water to remove the blood and then boiled in a large pot with 80 to 100L of water. The first boiled water is discarded and filled with water in a large pot to boil for 24 hours.

On the other hand, in the same way as the first carcass broth stock to put in another bowl filled with water in a large pot and boiled for 24 hours to boil the bone bone broth for the second time and then mixed with the first caramel broth stock boiled again and may be manufactured again. , The bone bone broth is preferably used to remove the grease floated on.

The red pepper seeds, radish, barley shrimp, re-anchovy (depot) is a component that acts as a natural seasoning and the broth acts to give a cool and refreshing taste.

The white sugar and the shochu as a component that serves to suppress the odor from the broth, in particular, the shochu is preferably used alcohol content of 25%.

The Astragalus is the ingredient to make the soup for kalguksu in accordance with an embodiment of the present invention to feel refreshing while refreshing the body.

In other words, the Astragalus is an herbal medicine, tonic, Jihan (이), diuretic (소), small-species and other effects such as physical weakness, fatigue boredom, deprivation of blood (탈), hangang (자궁), uterine dislocation It is known to be used for the prescription of visceral sewage, cold sweat, peripheral nerves, etc., by adding the Astragalus to the broth, not only to benefit the body but also to taste the cool taste of the kalguksu It will be called an ingredient.

Meanwhile, in one embodiment of the present invention, the beef powder seasoning was used as "Beef Dashida" manufactured and sold by CJ Cheil Jedang Co., Ltd., and manufactured by Ajinomoto Co., Ltd. in Japan as the bluefin tuna powder seasoning. Nongshim's "Hondashi" was used.

In the above it was described in detail with respect to the soup for kalguksu and will be described in detail for the dough for kalguksu.

The dough is composed of 1kg corn starch, soy flour 75g, seaweed powder 120g, water 5kg, salt 80g in one embodiment of the present invention, the seaweed powder is 4kg kelp seaweed 4kg, seaweed 3kg, 1.5kg mulberry leaves, 0.5kg bellflower composition is included, the composition ratio of each component may be slightly adjusted according to the user's taste and case.

On the other hand, the seaweed powder is preferably used after grinding the kelp, seaweed, barley shrimp, mulberry leaves, bellflower and finely ground.

In other words, the conventional dough for kalguksu uses only flour as the main raw material, so carbohydrates contained in the flour can be the main heat source of the human body, but nutritional imbalance is lacking due to lack of essential amino acids, minerals and vitamins among proteins. There was a concern that it may occur and the digestion is not good, but in one embodiment of the present invention by including soy flour and seaweed powder as well as flour in the dough to achieve the balance of nutrition and digestion is fast and feels clean aftertaste clean To make it possible.

Specific components and composition ratios of the broth and dough as described above are derived from the process of the applicant of the present invention considering nutrition for a long time and finding an optimal taste, anyone through such a combination, optimal nutrition and taste easily You can cook kalguksu with.

Kalguksu broth and dough composition described above is only one embodiment for carrying out the present invention, it should not be construed as limiting the technical spirit of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.

Claims (3)

Kalguksu broth and dough composition consisting of broth and dough,
The stock broth is 200 ± 50g of kelp 200 ± 50g of water, 2 ± 1 whole North Korean, red pepper seed 200 ± 50g, astragalus 600 ± 150g, radish 1.5 ± 0.5kg, onion 1 ± 0.25kg, leek 600 ± 150g, garlic 300 ± 75g, Beef powder seasoning 200 ± 50g, White sugar 120 ± 30g, Shochu 500 ± 125g, Beef bone stock 4 ± 1kg, Shrimp 150 ± 35g, Dried anchovy 300 ± 75g, Katsuobushi 100 ± 25g, Bluefin tuna powder 60 ± Kalguksu broth and dough composition comprising 15g. The method of claim 1,
The dough, 1 ± 0.25kg of corn starch, soy flour 300 ± 75g, seaweed powder 120 ± 30g, water 5 ± 1.25kg, salt 80 ± 20g with respect to 10kg of flour, kneading soup and kneading composition. The method of claim 2,
The seaweed powder, kale noodle soup and kneading composition, characterized in that 3 ± 1kg of barley shrimp, mulberry leaves 1.5 ± 0.5kg, 0.5 ± 0.2kg for seaweed and seaweed 8kg.