KR20140011892A

KR20140011892A - Sauce for noodle with blueberry leaves

Info

Publication number: KR20140011892A
Application number: KR1020120079640A
Authority: KR
Inventors: 임상채
Original assignee: 임상채
Priority date: 2012-07-21
Filing date: 2012-07-21
Publication date: 2014-01-29

Abstract

The present invention uses blueberry leaves as the main raw material, noodles, makguksu, cold noodles, warm noodles, etc.
As a way to make broth and bibimb spice, the antioxidant properties of blueberries are not limited to fruits, but they can be expected from leaves, and blueberry leaves contain much more healthy substances than the blueberries. In order to enjoy popular and healthy functional cold noodles or makguksu by using blueberry leaves rather than blueberry fruits and adding blueberry fruits as subsidiary ingredients, they are designed to be relatively expensive and less effective. It is applied to broth and bibimb sauce. In particular, using blueberry leaves can lower costs, so it can contain a lot of antioxidants in the broth. At the end of the broth, you can change the blueberry berries or add the blueberry dry powder to give the blueberry its unique color and taste. Since the blueberry leaves have no irritating taste, they enhance the functionality without sacrificing the taste of the broth, while the blueberry producer is replaced with fresh blueberry fruit, and in the non-productive period, the commercially available blueberry dry powder is used to add color and taste. You can make it neat. You can also use red pepper powder and other condiments in the broth to make a bibimbap marinade with blueberry leaves as the main ingredient.

Description

Sauce for noodle with Blueberry leaves

The present invention relates to a method for producing broth and bibim seasoning used for cold noodles, makguksu, warm noodles, and the like, and particularly, a method of manufacturing using blueberry leaves as a main ingredient and blueberry fruit as a subsidiary material.

Noodles such as cold noodles, makguksu and hot noodles are a favorite food of many people, and efforts have been made to add nutrition and functionality to them. As part of this effort, the company intends to develop a broth and bibimb spice based on blueberry leaves. Based on published research, blueberry leaves have been found to contain antioxidants, including polyphenols, proanthocyanidins, and tannins, which are about 10 times the same weight of blueberry berries in almost all varieties. Its function is also reported to have strong antioxidant capacity, lowering blood pressure, suppressing hyperlipidemia, inhibiting anti-leukemia, etc. one after another. In particular, the anthocyanin, a blue pigment of blueberries, is known to have an effect of improving eyesight due to the resynthesis of rhodopsin. The invention of this broth and bibimjang, which uses blueberry leaves as a main ingredient and blueberries as an ingredient, Because of its functionality, it will also help the eyes of computer users, long distance transporters, drivers and students.

It is a manufacturing method for making noodle broth including cold noodles, kalguksu and makguksu and noodle bibimbjang containing blueberry leaf concentrate, which is characterized by adding blueberry leaf or blueberry leaf concentrate during the process of making broth.

Making a broth with blueberry fruits, such as boiling with blueberry berries or brewing powder, will face the challenge of increasing costs due to the high cost of blueberries. In addition, the blueberry fruit contains only about 1/10 the weight of the functional substance compared to the blueberry leaves. There is a limit to expecting the functionality of blueberries through the broth made with blueberry berries. To solve this problem, the task is to make a broth that uses blueberries but still has plenty of functionality.

Blueberry leaves with anthocyanin content 10 times higher than blueberry fruit are used mainly to add the functionality of blueberries to the broth and supplement the color and taste with blueberry fruit and powder. Purple can make a living broth.

Blueberry and blueberry leaves, which are known to have an excellent effect on eye health, can be contained in the broth and bibimjang by containing large amounts of antioxidants such as anthocyanins. It is expected to contribute to the promotion of national health by adding functional aspects.

Schematic of how to make broth and bibim seasoning using blueberry leaves as the main ingredients is as shown below.

1) Soak 10 kg of brisket, raw chicken, or pork in cold water for 3 hours, pour out the blood, put it in a cauldron, fill it with water until the meat is soaked, and boil for 1 hour over medium heat to remove impurities and blood. 200 liters of water was added to the cauldron, and 10 kg of brisket (or raw chicken, pork, etc.) removed blood was mixed with 1 kg of radish, 1 kg of green onion root, 1.5 kg of onion, 1.5 kg of ginger, and 100 g of dried red pepper. For 5 hours at medium heat (700-800 ℃) Boil Remove any impurities that appear in the middle, save the meat, wash 4kg of blueberry leaves with water, put them in a burlap bag and put them in a pot. Add 15g of cinnamon, 800g of garlic, 50g of licorice, and 1kg of soy sauce, add 150ℓ of water, and boil again for 7 hours on a low heat to cool to 100ℓ. To make a sauce for the bibimb, add 30 liters (described below in 4).

2) Or put a burlap pouch with 200ℓ of water and 4kg of blueberry leaves in a cauldron, put it on medium heat, and cool it when the concentrate reaches 50ℓ. As in the process of 1), remove the blood from the cauldron, add 200ℓ of water, add 1kg of radish, 1kg of radish root (white part only), 1.5kg of onion, 150g of ginger, and 100g of dried red pepper and boil for 5 hours on medium heat. Take out the brisket of brisket, add 50 l of blueberry leaf concentrate and 150 l of water, add 15 g of cinnamon, 800 g of garlic, 50 g of licorice, and 1 kg of soy sauce and boil it over low heat for 7 hours to cool to 100 l. Filter and cool using burlap cloth.

3) Separate 30ℓ and make seasoning for bibimbyeon. First, add 1.5kg of red pepper powder, starch syrup 750g, vinegar 50g, chopped green onion 30g, sesame salt 5g, carbonated water 1.8ℓ, minced garlic 100g, minced ginger 10g, pineapple juice 150g, pear juice 100g, 300g brown sugar and mix evenly. Cover and ripen at 5 ° C for 3 days.

4) Filter the remaining 70 liters of broth using burlap sachets and add 3kg of blueberry juice to 700g of blueberry powder or juice. Store frozen ice at minus 6 ℃.

Claims

The present invention is to make a broth for noodle soup and bibim noodle such as cold noodles, warm noodles, makguksu, kalguksu, and so on. Berry concentrate
All the input process should be set to the patent scope.
1), 2) of the following, after the pre-treated Yangji, chicken, or pork as boiled 1kg radish, 1kg, onions 1.5kg and boiled to make the broth as shown in [3] of [1] During the process, add 4kg of blueberry leaves, drag them together with ingredients such as 15g cinnamon, 800g garlic and 1kg soy sauce, cool them down to room temperature (18 ℃), and finally add blueberry juice or powder to make broth color. The whole process,

Alternatively, boil blueberry leaves in advance to make 50 liters of concentrate, boil meat and subsidiary materials first, as shown in 1) of [2] below, and then add 4kg of blueberry leaves of 3) of the process directly to boil. Instead of the process, add 50ℓ of blueberry concentrate as shown in 3) of 3), add 150ℓ of water, reheat it with 15g of cinnamon, 800g of garlic, and 1kg of soy sauce to make broth, and finally add blueberry juice or powder to make broth The whole process,
However, instead of putting the concentrate in step 3) of FIG. 2, the order may be changed, such as putting the concentrate in step 2) of FIG. 2. Even if the order is changed, the changed whole process is covered by the patent scope.

1) the process of Figure 2) using the 30 ℓ blueberry leaf concentrate extract can be obtained through, etc., or to 30ℓ of broth obtained through the process 3) or 3) of Figure 1, [Figure 3) Add red pepper powder 1.5kg, starch syrup 750g, vinegar 50g, minced green onion 30g, sesame salt 5g, carbonated water 1.8ℓ, minced garlic 100g, minced ginger 10g, pineapple juice 150g, pear juice 100g, blue sugar 300g The entire process of making a bibimbap marinade containing berry leaf concentrate is covered by the claims.