KR20130085290A - The anchovy broth noodle recipe with jerusalem artichokes and onions - Google Patents

Abstract

PURPOSE: A cooking method of anchovy knife-cut noodles is provided to produce noodles by adding an onion skin extract, and to add Helianthus tuberosus as garnish. CONSTITUTION: 19-20 kg of wheat flour is mixed with 7-7.5 L of liquid mixed composition. The obtained dough is aged and molded to produce knife-cut noodles. 90-100wt% of Helianthus tuberosus is boiled with 10-15wt% of spring onion roots, 40-45wt% of onion skin, 85-100% of water, 5-8wt% of vinegar, 10-15wt% of unrefined salt, and 5-10wt% of sugar to produce Helianthus tuberosus for garnish. 68-70 L of water is mixed with 1.3 kg of anchovy, 1,000-1,200 g of radish, 80-150 g of onion, 50-100 g of spring onion, 100 g of sea tangle, and 1.5-2L of sesame oil, and the mixture is boiled to obtain broth. 700-750 ml of broth, 200-250 g of knife-cut noodles, 25-30 g of Helianthus tuberosus, and 30-40 g of green pumpkin is mixed.

Description

The anchovy broth noodle recipe with Jerusalem artichokes and onions}

The present invention relates to a method for producing kalguksu, and more particularly, to a method for producing a new functional kalguksu using the potency of pork and onion peel.

Kalguksu appeared in the Joseon Dynasty recipe "Kyugon-shi's room" under the name of "Seol-myeon". At that time, buckwheat flour was used as a main ingredient, and flour was mixed as a coupling agent and kneaded with boiled rice with glutinous rice. As such, the noodles were made of buckwheat flour as the main ingredient. Today, kalguksu using wheat flour is the mainstream, and depending on the ingredients used in the broth, there are various kinds such as chicken kalguksu, taste kalguksu (anchovy broth), seafood kalguksu, wild sesame kalguksu, acorn kalguksu and sagol kalguksu. However, due to the recognition that it is a low cost common food, there is a problem in that it is not easy to use as a deluxe food by commercial materials.

Recently, as the efficacy of pork potatoes is known, it is attracting attention as a health food. Eastern Canada and the United States, which have been called “pig potatoes” because sunflower-shaped flowers, roots are similar to potatoes, but useless, and are fed pigs. A perennial plant of the Asteraceae family, native to the northeastern part of the country. Pork potatoes, also called “fats,” are inulin (an effective ingredient to keep insulin normal), protein, ash, sugars, calcium, vitamin b, c, niacin, potassium (K), calcium (Ca) and magnesium (Mg) , Beta-carotene, saponin, and other ingredients are called natural insulin. Efficacy is known to be very beneficial for diabetes, constipation, lipolytic action and pancreas.

In addition, onion peel is known to contain a large amount of antioxidant "protocatecuic acid", a component that inhibits the generation of "active oxygen" which is the main cause of aging, which is 30 times the amount of onion contained in Efficacy is more than double the "catechin" found in green tea. In addition, the onion peel has a characteristic that the protocatecuic acid increases as it is boiled, it can be easily consumed when used in kalguksu as well as faster absorption of the body. The antioxidant "protocatecuic acid" contained in onions is known to prevent and treat atherosclerosis and hyperlipidemia by dissolving unnecessary fat and cholesterol in the blood. In addition, circulatory disorders, blood pressure stabilization, cholesterol dissolution, hypoglycemia, hepatic detoxification (glutathione) is known to have many medical effects.

Therefore, in the present invention, as a result of repeated research to develop a functional kalguksu added to the new efficacy, using a potato potato garnish on the surface of the dough prepared with onion peel extract of the new kalguksu that improved the new texture, nutrition and efficacy The manufacturing method was developed to complete the present invention.

Accordingly, it is an object of the present invention to provide a method for producing a new functional kalguksu utilizing the efficacy of the antioxidant "protocatecuic acid" which is contained in a large amount of onion peel and the natural insulin efficacy of pork potatoes.

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,

19 10 to 10 minutes when using a kneading machine, 30 minutes for hand kneading, including 7 to 7.5 L by weight of liquid mixture for kneading to 19 to 20 kg by weight wheat flour;

⒝ the dough is aged in a refrigerator at 5 ° C. to 7 ° C. for at least 20 to 28 hours;

성형 forming a noodles noodles by molding the aged dough;

⒟ 10% to 15% by weight of green onion roots and 40% to 45% by weight of onion skins on glass containers, etc. 5% to 8% by weight of vinegar, 10% to 15% by weight of coarse salt, 5% to 10% by weight of sugar, boil at 95 ° C to 100 ° C for 10 minutes to 15 minutes, and 20 ° C Immersing at 7 to 10 days at 30 ° C. for 10 days to prepare a liquid mixed composition for dough and kalguksu garnish for pork;

1.3 1.3kg by weight of anchovy, 1,000g to 1200g by weight of radish, 80g to 150g by weight of onion, 80g to 150g by weight of onion, 50g to 100g by weight of leek and boil for 60 minutes to 90 minutes Boiling to 120g parts by weight for 30 minutes, and then take out the net and put 1.5L to 2L parts of sesame oil again, and boiled for 90 minutes to 120 minutes to prepare a broth;

Sieving the broth from the broth to remove solids; And separating the mixed composition of the squeezed pork potato and the liquid for kneading the immersed pork potato and solids.

25 700g to 750ml of broth prepared in the step 와 and 200g to 250g by weight of the noodles prepared in the step ⒞ 25g to 30g parts by weight immersed and filtered through the steps in step ⒡ and ⒡, It provides a method for producing kalguksu comprising the step of adding 30g to 40g by weight of zucchini and boiled by heating for 5 minutes to add 3g to 5g by weight of kimchi, 3g to 5g by weight of green onion.

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

19 10 to 10 minutes when using a kneading machine, 30 minutes for hand kneading, including 7 to 7.5 L by weight of liquid mixture for kneading to 19 to 20 kg by weight wheat flour;

⒝ the dough is aged in a refrigerator at 5 ° C. to 7 ° C. for at least 20 to 28 hours;

성형 forming a noodles noodles by molding the aged dough;

⒟ 10% to 15% by weight of green onion root, 40% to 45% by weight of onion skin, etc., on 90% to 100% by weight of pork potato sliced at intervals of 2mm to 3mm, trimmed well 5% to 8% by weight of vinegar, 10% to 15% by weight of coarse salt, 5% to 10% by weight of sugar, boil at 95 ° C to 100 ° C for 10 minutes to 15 minutes, and 20 ° C Immersing at 7 to 10 days at 30 ° C. for 10 days to prepare a liquid mixed composition for dough and kalguksu garnish for pork;

1.3 Anchovy 1.3 kg by weight, 1,000 g to 1200 g by weight of radish, 80 g to 150 g by weight of onion, 50 g to 100 g by weight of leek, and boil for 60 to 90 minutes Boiling to 120g parts by weight for 30 minutes, and then take out the net and put 1.5L to 2L parts of sesame oil again, and boiled for 90 minutes to 120 minutes to prepare a broth;

Sieving the broth from the broth to remove solids; And separating the mixed composition of the squeezed pork potato and the liquid for kneading the immersed pork potato and solids.

25 700g to 750ml of broth prepared in the step 와 and 200g to 250g by weight of the noodles prepared in the step ⒞ 25g to 30g parts by weight immersed and filtered through the steps in step ⒡ and ⒡, 30 g to 40 g by weight of zucchini mixed and boiled for 5 minutes, characterized in that it comprises the steps of adding 3g to 5g parts by weight, 3g to 5g parts by weight of green onions.

The method for preparing kalguksu noodles of the present invention comprises the steps of preparing the kalguksu noodles of (a) to (c) and (d) preparing a liquid mixed composition for kneading noodles of kalguksu noodles using swine potatoes and immersing the pork potatoes in kalguksu The manufacturing step for use as, and the step of preparing the broth for the noodle soup of step (f) in (⒠), such as (a) to the step of manufacturing the noodle soup of step (f) may be substituted or performed independently. In addition, the noodles or broth of kalguksu may not be used quantitatively but may be mixed and used properly in the step (g).

In addition, in the method of producing a mixed composition for kneading of the dough; Instead of the liquid mixture composition for dough, boil 60-65% by weight of onion peels at 95 ° C to 100 ° C for 30 to 60 minutes with respect to 85% to 100% by weight of water, and then filter the solids through a sieve to mix the liquid mixture for dough. It may be used instead of.

In addition, in the method for producing a high-quality pig potato of ⒟; Finely trimmed and sliced pork sliced at intervals of 2mm to 3mm, kalguksu may be prepared by adding it as a garnish without being mixed.

In the step iii, to prepare 1,000 noodles for dough; Wheat flour is mixed by mixing 10 minutes when using a kneading machine, and 30 minutes when hand kneading, including 7 parts to 7 parts by weight of the liquid mixture composition for the dough obtained in the step 부 에 to 19 kg to 20 kg by weight. The wheat flour is usually used commercially available products, the liquid mixture composition for the dough can be used to sift the extract obtained by dipping the onion and ⒟ step onion peel. By kneading the noodles with the onion peel composition on the noodles, it is possible to obtain the effect of the health functional substances contained in the onion peel, and to weaken the human appetite most strongly by coloring the noodles with dark brown color obtained from the onion peel. The orange side can be implemented to enhance aesthetics and appetite.

In step VII, the dough is aged in a refrigerator at 5 ° C. to 7 ° C. for at least 20 to 28 hours. The maturation of the dough can chew the noodles and improve the texture.

In the step (성형), the dough is finished to prepare the kalguksu noodles. Molding is usually spread by hand, widely rolled on the red sesame and rolled and then cut by hand at regular intervals, or may be molded using an extruder and a cutter.

In the ⒟ stage, 90% to 100% by weight of pork potato, 10% to 15% by weight of leek root, and 40% to 45% by weight of onion peel, cut into slices of 2mm to 3mm thickness, are heat-resistant containers such as glass containers. To 5% to 8% by weight of vinegar, 10% to 15% by weight of coarse salt, and 5% to 10% by weight of sugar, based on 85% to 100% by weight of water, 10 minutes to 15 minutes at 95 ° C to 100 ° C. Boiled for a minute and then immersed for about 7 days to 10 days at room temperature of 20 ℃ to 30 ℃, infiltrating the potency and pigments of the onion peel into the pork potato can be obtained a liquid mixed composition for kneading noodles.

Step ix to prepare 60 servings of kalguksu stock; Anchovy 1.3 kg by weight, radish 1,000g to 1,200g by weight, onion 80g to 150g by weight, leek 50g to 100g by weight based on 68L to 70L by weight of water and boiled for 60 minutes to 90 minutes and then put in the net 100g to Boil 120 g parts by weight for 30 minutes, remove the net, and again, 1.5 l to 2 l part of sesame oil is added and boiled for 90 minutes to 120 minutes to prepare a broth. Also, in step (f), the broth is removed by sieving the broth to remove the solids to complete the broth for kalguksu, and the mixed composition of pork potato and solids and the liquid, which was immersed in step ⒟, to be used as a composition for garnish and dough. .

In step (f), the broth is sieved to remove solids, and the mixed pork composition and the liquid mixture for dough are separated by filtering the soaked pork and solids.

In the step (b) to make one serving of kalguksu; About 700g to 750ml of broth prepared in step VII and 200g to 250g by weight of the noodles of kalguksu prepared in step VII, 25g to 30g parts by weight, immersed and filtered through step ⒟ and ⒡ step, zucchini After mixing 30g to 40g parts by weight and boiled for 5 minutes, 3g to 5g parts of kimchi and 3g to 5g parts of green onion are added to prepare kalguksu.

In addition, in consideration of the texture, taste, flavor and nutrition, it is possible to prepare a kalguksu by adding various mushrooms and seasonings such as leeks, garlic, pepper, and Zidane.

In addition, the present invention by using the anchovy broth in providing the kalguksu prepared by the manufacturing method using the ingredients to prevent the adult disease, such as ash and nucleic acids, taurine and calcium contained in the clean texture and anchovy, pig potato It has the effect of preventing various adult diseases by using ingredients such as inulin (an effective ingredient to keep insulin at normal level) and the antioxidant "protocatecuic acid" which is an ingredient that suppresses the generation of "active oxygen" in onion peel. Kalguksu has the advantage of being inexpensive.

Therefore, the kalguksu made by the method of producing the kalguksu of the present invention has an effect of providing a new functional kalguksu with improved texture and aesthetic taste and excellent nutrition by using cotton and pork potatoes using the composition of the onion peel extract solution in anchovy broth. have.

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

However, the following <Example> is only to illustrate this invention, The content of this invention is not limited to the following <Example>.

&Lt; Example 1 >

Preparation of kalguksu according to the present invention

To manufacture kalguksu noodles;

250 g of commercially available wheat flour, 100 ml to 120 ml of the liquid mixture composition for the dough obtained in step 본 of the present invention is put, kneaded well for 10 minutes with a kneader, aged at room temperature for 5 hours, and then molded with a cotton extruder to make kalguksu noodles. Was prepared.

To prepare broth;

1.3 kg by weight of medium-thick anchovies, 1,000 g to 1,200 g by weight of radish, 80 g to 150 g by weight of onion, 50 g to 100 g by weight of onion, and boil for 60 to 90 minutes 100 g to 120 g parts by weight of kelp put in the net boiled for 30 minutes, then the net is taken out and put 1.5 l to 2 l parts of sesame oil again, and boiled for 90 to 120 minutes to prepare a broth. After leaving it at room temperature, it was cooled slowly and sieved to remove solids to complete the broth for kalguksu.

To manufacture kalguksu;

Put the kalguksu noodles 250g in the broth 700ml to 750ml, and when the broth boils, mix 30g of pork potato and 40g of zucchini prepared in the second stage of the present invention, and then boil for an additional 5 minutes, and then garnish 3g, green onion 5g garnish Prepare the noodles by adding them.

&Lt; Comparative Example 1 &

Preparation of Kalguksu after Process of Hand Dough Refrigeration

Instead of kneading for 10 minutes with a kneader in Example 1, kneading for 30 minutes by hand kneading, and was prepared in the same manner as in Example 1 except that aged for 5 hours at 5 ℃ to 7 ℃ not room temperature It was.

Comparative Example 2

Preparation of Kalguksu, a process of water kneading with ordinary potatoes and kneader

Preparation of Kalguksu in the same manner as in Example 1 except that the mixture of the liquid mixture for the dough in Example 1 and the pork potato prepared in step 의 of the present invention using water and ordinary potatoes It was.

&Lt; Comparative Example 3 &

Preparation of Kalguksu (Cooked Noodles) Processed by Refrigeration and Maturation by Hand Kneading with General Potato and Water

Instead of kneading for 10 minutes with a kneader in Example 1, kneading for 30 minutes by hand kneading, aged for 24 hours at 5 ℃ to 7 ℃, not at room temperature, and prepared in the kneading liquid mixture composition of the dough and the present invention Kale Noodles were prepared in the same manner as in Example 1, except that water and general potatoes were used without using the prepared pork potatoes.

&Lt; Test Example 1 >

Sensory evaluation of kalguksu according to the present invention

The sensory test was performed about the kalguksu prepared by the said Example 1, the comparative example 1, the comparative example 2, and the comparative example 3. The sensory test was carried out on 26 trained evaluators, and the semantic differential method (SD), a method of analyzing the semantic content of the concept designed by American psychologist Charles Osgood in 1959, was used to quantitatively objectively measure the qualitative scale of sensory performance. Method).

The evaluation items are five items of taste, texture (feeling of chewing), taste (color and shape), smell (fragrance), and overall preference, and the scale is a 5-point scale (very good 10 points, good 7.5 points, and so on). 5 points, bad 2.5 points, very bad 0 points).

As shown in Table 2, the results of sensory evaluation of kalguksu according to the present invention showed that Kalguksu Examples 1 to 1 prepared by the present invention were superior to Comparative Examples 2 to 3. In particular, compared to the kalguksu of the present invention and the water of foods of Comparative Examples 2 to 3 compared to Example 1 to Comparative Example 1, the kalguksu using a regular potato does not show any difference in taste but texture and texture There are many differences. This was due to the characteristics of the pork potato with crispy texture and the superior taste of the deep flavor from the liquid mixture for dough.

The method of preparing the present invention of kalguksu has the effect of providing a new functional kalguksu using the excellent medical efficacy of the pork potato and onion skin that is attracting attention as a health food in a clean and cool taste by using anchovy broth as the main ingredient.

Claims (3)

19 10 to 10 minutes when using a kneading machine, 30 minutes for hand kneading, including 7 to 7.5 L by weight of the liquid mixture composition for kneading to 19 to 20 kg by weight wheat flour;
⒝ the dough is aged in a refrigerator at 5 ° C. to 7 ° C. for at least 20 to 28 hours;
성형 forming a noodles noodles by molding the aged dough;
⒟ 10% to 15% by weight of green onion root, 40% to 45% by weight of onion skin, etc., on 90% to 100% by weight of pork potato sliced at intervals of 2mm to 3mm, trimmed well 5% to 8% by weight of vinegar, 10% to 15% by weight of coarse salt, 5% to 10% by weight of sugar, boil at 95 ° C to 100 ° C for 10 minutes to 15 minutes, and 20 ° C Immersing at 7 to 10 days at 30 ° C. for 10 days to prepare a liquid mixed composition for dough and kalguksu garnish for pork;
68 1.3kg by weight of anchovy, 1,000g to 1,200g by weight of radish, 80g to 150g by weight of onion, 50g to 100g by weight of leek, and boil for 60 minutes to 90 minutes Boiling to 120g parts by weight for 30 minutes, and then take out the net and again put 1.5L to 2L parts of sesame oil, and boiled for 90 minutes to 120 minutes to prepare a broth;
Sieving the broth from the broth to remove solids; And separating the mixed composition of the squeezed pork potato and the liquid for kneading the immersed pork potato and solids.
25 700g to 750ml of broth prepared in the step 와 and 200g to 250g by weight of the noodles prepared in the step ⒞ 25g to 30g parts by weight immersed and filtered through the steps in step ⒡ and ⒡, 30 g to 40 g by weight of zucchini mixed by heating for 5 minutes boiled kalguksu method comprising the steps of adding 3g to 5g parts by weight, 3g to 5g by weight of green onions. Kalguksu prepared by the manufacturing method of claim 1. Instead of the mixed composition prepared by the method of claim 1, 60 to 65% by weight of onion peels with respect to 85 to 100% by weight of water, boiled at 95 ℃ ~ 100 ℃ for 30 to 60 minutes to cool and then filtered through a sieve to remove the solids Kalguksu prepared with a liquid composition for dough prepared by.