KR20150029933A

KR20150029933A - spagettini with seafood and spicy beef-rib

Info

Publication number: KR20150029933A
Application number: KR20130108989A
Authority: KR
Inventors: 김정수
Original assignee: 김정수
Priority date: 2013-09-11
Filing date: 2013-09-11
Publication date: 2015-03-19

Abstract

The present invention relates to a fire roasted rib pasta including fire roasted beef ribs and a manufacturing method thereof and, more specifically, a fire roasted pasta including a fire roasted beef rib in the pasta and a manufacturing method thereof including a step of adding fire roasted ribs wherein the fire roasted rib pasta includes the fire roasted rib and sea mustard. In the present invention, the manufactured fire roasted rib pasta comprises nutrients taken from the rib and accordingly has outstanding properties in aspects of functionality and appearance. In the present invention, provided is a fire roasted rib pasta, which has chicken and accordingly comprises nutrients taken from the chicken, leading to outstanding functionality and appearance.

Description

[0001] The present invention relates to a spaghetti pasta and a spaghetti pasta,

The present invention relates to a sea mustard pasta including a bougainvillea and a method for preparing the same, and more particularly, to a method for producing bougalby pasta comprising the step of adding bougainvillea to a pasta, The present invention relates to a bamboo sponge pasta including bamboo sponge produced. In the present invention, the bonggalbi pasta means pasta including sea mustard in pasta.

Since the 1970s, rapid progress in industrial development and economic development has led to the introduction of fast food products, such as hamburgers, in the domestic market since the 1980s. These fast foods can be consumed in a short period of time because they consume foods that have been cooked in advance, and have grown rapidly since 1990 due to the taste of children and adolescents. Since the 1990s, various food-related companies have started to operate in Korea besides hamburgers. Typical examples of such foods are pizza, pasta, and coffee. Pizzas and coffee have gradually increased in popularity as Koreans have tasted their appetite, but the pasta, which is a noodle, has been gradually increasing since 2000, but it is still not much compared to pizza and coffee. Pasta (pasta), along with pizza and Italian food representing the Italian stocks, China around 3000 BC

And it is said that around 1295 Marco Polo came to Italy. In addition, the dough was cut and baked to make it easier to eat and gradually developed.

It is estimated that it was introduced in Italy in the 11th century, and later it was said to be an important commodity in intercity trade. Especially in Naples, Campania, it was possible to mass produce dried pasta because of dry climate and wheat cultivation and began to season cheese instead of traditional sauce made of cabbage and meat. By the 1830s, tomatoes were imported from the United States, and more diverse sauces and recipes were available. Pasta manufacturing technology spread from Italy to Europe in the late 17th century. Due to the change of artificial drying in sun drying, it became possible to manufacture regardless of climate, and it was brought to Switzerland, Germany and France together with Italian immigrants. At the end of the nineteenth century, the immigration of Italians to the United States increased dramatically, bringing the habit of eating in Italy to the United States by 4 million people landing in the United States for 40 years from 1880 to 1920. As a result, the United States imported a large amount of pasta from Italy, but due to World War I, imports from Italy decreased, and in the United States domestic production of hard wheat began to produce pasta. Today, the American pasta industry is the second largest producer in the world after Italy. Pasta is a noodle dish, but it has a unique flavor with a variety of ingredients added to its surface.

The inventors of the present invention have found that pasta (hereinafter abbreviated as "bogalbean pasta") containing a bamboo flavor excellent in nutritional composition and a method for producing the bamboo pasta as a component added to pasta, I want to provide pasta. As a prior art related to the present invention, Korean Patent Laid-Open Publication No. 1999-0006898 discloses a method of heating dried pasta or dried surface thereof by wet heat to convert the surface portion into α-starch, drying the pasta or cotton surface, A method of manufacturing an instant cooked pasta or a surface by filling the container with a sealable material, sealing the container, and then reheating the pasta or the surface line. Also disclosed is a method for manufacturing a cooked pasta or a surface of a surface of a grain of wheat, rye or oatmeal distributed in Korean Patent Publication No. 2007-0045775 Either powder (wheat bran) or rice bran

And a food material substantially containing no saccharide is mixed and kneaded with water, and the mixture is spread into a thin shape and cut into an appropriate shape. The method of producing a cotton pasta according to claim 1, Respectively.

However, the present invention and the prior art are different from each other in the technical features of the invention and the inventions have different configurations.

It is an object of the present invention to provide a process for producing biscuit pasta comprising the step of adding biscuits. Another object of the present invention is to provide bamboo pasta produced by the above-mentioned method.

The present invention relates to a process for producing pasta, which comprises the step of adding an antifogging agent. In the present invention, 100 parts by weight of pasta added in a third step, which will be described later, is added to a pan,

0.5 to 3 parts by weight of garlic powder, 0.5 to 5 parts by weight of chopped onion, 5 to 30 parts by weight of alpine shrimp, 5 to 30 parts by weight of matured chicken, and 5 to 30 parts by weight of balsamic vinegar, For 5 to 30 minutes and then flambe with wine; 5 to 10 parts by weight of chicken stock, 0.1 to 3 parts by weight of chopped chili pepper and 0.1 to 3 parts by weight of ground chili pepper are added to a pan in 100 parts by weight of pasta added in the third step, A second step of boiling at 100 DEG C for 5 to 30 minutes; And adding a boiled pasta to the pan and adding 0.1 to 3 parts by weight of salt and 0.1 to 3 parts by weight of pepper to 100 parts by weight of the pasta to prepare a liver. &Lt; / RTI > The present invention represents a bamboo frame pasta containing bamboo frames manufactured by the above-mentioned method.

The bamboo biscuit pasta produced by the present invention can be supplied with excellent nutritional components containing bentbai biscuits, thus providing biscuit pasta having not only excellent sensory properties but also excellent functionality. The bamboo forest pasta containing bamboo forest of the present invention includes chickens in addition to bamboo forest bamboo, so that nutrients contained in chickens can be easily ingested, thereby providing bamboo pasta having excellent functionality and / or functionality. On the other hand, the bamboo forest pasta containing the bamboo forest of the present invention can provide the bamboo forest pasta excellent in functionality as compared with the conventional pasta, which may contain the chili pepper and / or the wild root as the functional ingredient.

Fig. 1 is a photograph showing the bamboo leaf pasta prepared in Example 1 in a dish. Fig.

The present invention shows a method for producing balsamic pasta containing balsamic vinegar. The present invention relates to a process for the production of pasta, comprising the step of adding bubble buds. In the present invention, after oil is added to the pan, 0.5 to 3 parts by weight of garlic slices, 0.5 to 3 parts by weight of garlic powder, 0.5 to 5 parts by weight of chopped onions, 5 to 30 parts by weight, matured chicken 5 to 30 parts by weight

And 5 to 30 parts by weight of bamboo grass, and roasting at 80 to 100 ° C for 5 to 30 minutes, followed by flambeing with wine; 5 to 10 parts by weight of chicken stock, 0.1 to 3 parts by weight of chopped red pepper and 0.1 to 3 parts by weight of pulverized chili pepper are added to a pan in an amount of 80 to 100 parts by weight per 100 parts by weight of pasta added in the third step &Lt; / RTI > for 5 to 30 minutes; Adding the cooked pasta to the pan, and adding 0.1 to 3 parts by weight of salt and 0.1 to 3 parts by weight of pepper to 100 parts by weight of the pasta, to prepare a biscuit pasta. As an example of the edible oil, 0.5 to 10 parts by weight of at least one selected from soybean oil, olive oil, grape seed oil, rice bran oil, corn oil, rapeseed oil and cottonseed oil may be used per 100 parts by weight of pasta have. In the above, garlic slices can be prepared by slicing garlic so that the garlic is 1 to 5 mm in thickness.

In the above, garlic slices can be prepared by slicing garlic so that the garlic is 5 mm in thickness. In the above, the garlic powder may be obtained by pulverizing garlic to a particle size of 0.1 to 1 mm and pulverizing it. In the above, the garlic powder may be pulverized and ground into garlic having a particle size of 0.5 ± 0.1 mm. Chicken obtained by boiling for 10 to 60 minutes at 90 to 100 ° C after 100 to 500 parts by weight of purified water is added to 100 parts by weight of chicken can be used. Chicken obtained by adding 300 parts by weight of purified water to 100 parts by weight of chicken and boiling at 95 ° C for 30 minutes can be used for the chicken immature. In the above, bamboo bamboo can be used by dipping bamboo bamboo in purified water having a weight of 5 to 10 times the weight of the bamboo bamboo weight, calling for 1 to 24 hours, and cutting to 4 to 6 cm. In the above, the bamboo bamboo can be used by immersing the bamboo bamboo in the purified water having a weight of 8 times the weight of the bamboo, and calling it for 6 hours and then cutting it to 5 ± 0.5 cm.

In the above, at least one selected from red wine and white wine may be used. In the above, chicken stock can be prepared by boiling chicken after adding chicken to purified water and adding a predetermined additive. As an example of the chicken stalk, 100 to 500 parts by weight of purified water, 5 to 20 parts by weight of green beans, 5 to 20 parts by weight of parsley, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of onion, 10 to 50 parts by weight of Suaeda japonica) and 1 to 5 parts by weight of sake, and boiling at 90 to 100 ° C for 10 to 40 minutes may be used. As an example of the chicken stock, 300 parts by weight of purified water, 10 parts by weight of poultry, 10 parts by weight of parsley, 7 parts by weight of garlic, 10 parts by weight of onion, 25 parts by weight of Suaeda japonica, , And 3 parts by weight of sake, boiled at 90 ° C for 30 minutes, and cooled to 25 ° C ± 5 ° C. The chili pepper ground in the above may be chili peppers obtained by grinding chili peppers to have a particle size of 0.1 to 1 mm. In the above-mentioned crushed chili pepper, chili pepper obtained by grinding the crushed chili pepper to a particle size of 0.5 ± 0.1 mm may be used. In the past, pasta can be used for pasta production. Examples of such pasta include Pepperoni, Spaghetti, Linguine, Fedelini, Capellini, Taliaceae, In Lasagna, Rigatoni, Penne, Rotelle, Pucilion, Macaroni and Farfalle,

Can be used. For example, in the case of pasta, pepperoni is cooked for 3 to 4 minutes in water at a temperature of 90 to 100 ° C. Then, the above-mentioned edible oil is peppered as an oil, and 5 to 20% Deg.] C for 24 to 48 hours, fried in a fryer for 5 to 10 seconds, and then rinsed in water at a temperature of 90 to 100 [deg.] C. And further adding a further functional ingredient in the preparation. The present invention further includes the step of adding an extract of Rosa laevigata Michaux as a functional ingredient in the production of bamboo pasta containing bamboo grass. The functional ingredient may further comprise 5 to 10 parts by weight of an extract of Rosa laevigata Michaux from 100 parts by weight of pasta in the second step. In the above-mentioned gold anchor extract, the gold-scrapers, from which foreign substances have been removed after washing with water, are added to ethanol at a concentration of 50 to 95 vol% at a weight of 3 to 10 times the weight of the skein, and extracted at 50 to 80 ° C for 1 to 5 hours. Is heated at 90 to 100 ° C for 5 to 10 minutes to remove ethanol. In the above-described gold-shedder extract, the gold-scrapers having the foreign substances removed after washing with water are added to ethanol at a concentration of 50 to 95 vol% at a weight of 3 to 10 times the weight of the gold sphagnum, extracted at 50 to 80 ° C for 1 to 5 hours, The first extract may be concentrated to 10 to 50% of the volume of the first extract, and the concentrated extract may be heated at 90 to 100 ° C for 5 to 10 minutes to remove ethanol. The present invention includes bamboo leaf pasta containing bamboo fiber produced by the above-mentioned method for producing bamboo bamboo pasta including bamboo. The present invention provides biscuit pasta including biscuits and a method for producing the same according to the above-mentioned conditions in order to achieve the object of the present invention.

. Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

&Lt; Example 1 >

5 parts by weight of olive oil was added to 100 parts by weight of pasta added to the pan in the third step to be described later, and then 2 parts by weight of garlic slices, 2 parts by weight of garlic powder, 3 parts by weight of chopped onions, 20 parts by weight of alfalfa, 25 parts by weight, and bamboo grass 15 parts by weight were added and roasted at 90 캜 for 15 minutes, followed by flambeing with wine. To 100 parts by weight of pasta added in the third step described below after the rabbit, 10 parts by weight of chicken stock,

1 part by weight and 1 part by weight of ground chili pepper were put into a pan and boiled at 90 DEG C for 10 minutes.

Boiled pasta was added to the pan, and 0.5 part by weight of salt and 0.3 part by weight of pepper were added to 100 parts by weight of pasta to prepare bamboo biscuit pasta including bell bale. Respectively.

In the above, garlic slices were prepared by slicing garlic so that the garlic was 5 mm in thickness. In the above, garlic powder was pulverized into powder to have a particle size of 0.5 0.1 mm. Chickens immersed in the above were prepared by adding 300 parts by weight of purified water to 100 parts by weight of chicken and boiling at 95 ° C for 30 minutes. In the above, the bamboo fiber bundle was immersed in purified water of 8 times the weight of the bamboo fiber weight for 6 hours and cut into 5 ± 0.5 cm. Chicken 100 parts by weight of chicken, 300 parts by weight of purified water, 10 parts by weight of green onion, 10 parts by weight of parsley, 7 parts by weight of garlic, 10 parts by weight of onion, 25 parts by weight of Suaeda japonica, 3 parts by weight were added, and the mixture was boiled at 90 占 폚 for 30 minutes and cooled to 25 占 5 占 폚. The chili pepper ground in the above was obtained by grinding chili pepper so that the particle size was 0.5 +/- 0.1 mm.

&Lt; Example 2 >

1 part by weight, 1 part by weight of ground chili pepper and 5 parts by weight of an extract of Rosa laevigata Michaux were boiled at 90 캜 for 10 minutes.

Boiled pasta was added to the above pan, and 0.5 part by weight of salt and 0.3 part by weight of pepper were added to 100 parts by weight of pasta, and bamboo biscuit pasta containing brucellosis was prepared according to the liver. In the above, garlic slices were prepared by slicing garlic so that the garlic was 5 mm in thickness. In the above, garlic powder was pulverized into powder to have a particle size of 0.5 0.1 mm. 300 parts by weight of purified water was added to 100 parts by weight of chicken, and the resulting chicken was boiled at 95 DEG C for 30 minutes to obtain

The chicken was used. In the above, the bamboo fiber bundle was immersed in purified water of 8 times the weight of the bamboo fiber weight for 6 hours and cut into 5 ± 0.5 cm.

Chicken 100 parts by weight of chicken, 300 parts by weight of purified water, 10 parts by weight of green onion, 10 parts by weight of parsley, 7 parts by weight of garlic, 10 parts by weight of onion, 25 parts by weight of Suaeda japonica, 3 parts by weight were added, and the mixture was boiled at 90 占 폚 for 30 minutes and cooled to 25 占 5 占 폚. The chili pepper ground in the above was obtained by grinding chili pepper so that the particle size was 0.5 +/- 0.1 mm. In the above-described gold-sphaeroa extract, the granules from which the foreign substance was removed after washing with water were added into 80 vol.% Ethanol at a weight of 5 times the weight of the sphagnum sieve, and the resulting extract was extracted at 70 ° C. for 3 hours. The extract was heated at 95 ° C. for 10 minutes And ethanol was removed.

The above photograph is a photograph of pasta made using bamboo.

Claims

After oil is added to the pan, 0.5 to 3 parts by weight of garlic slices, 0.5 to 3 parts by weight of garlic powder, 0.5 to 5 parts by weight of chopped onion, 5 to 30 parts by weight of alfalfa are added to 100 parts by weight of pasta added in the third step, 5 to 30 parts by weight of dipped chicken, and 5 to 30 parts by weight of roasted chicken, roasting at 80 to 100 DEG C for 5 to 30 minutes, and then flambeing with wine;
5 to 10 parts by weight of chicken stock, 0.1 to 3 parts by weight of chopped red pepper and 0.1 to 3 parts by weight of pulverized chili pepper are added to a pan in an amount of 80 to 100 parts by weight per 100 parts by weight of pasta added in the third step Boiling for 5 to 30 minutes, adding boiled pasta to the pan, adding 0.1 to 3 parts by weight of salt and 0.1 to 3 parts by weight of pepper to 100 parts by weight of pasta, &Lt; / RTI > wherein the bubbly pasta contains bubbly pasta.

The method according to claim 1,
Binggalbi cuts binggalbi to 4 ~ 6cm; Chickenstock contains 100-500 parts by weight of purified water, 5-20 parts by weight of green tea, 5-20 parts by weight of parsley, 5-10 parts by weight of garlic, 5-10 parts by weight of onion, Suaeda japonica) and 1 to 5 parts by weight of sake, and boiling at 90 to 100 ° C for 10 to 40 minutes.

The method according to claim 1,
Spaghetti, Linguine, Fedelini, Capellini, Talia Telese, Lasagna, Rigatoni, Penne, Laeta, La Pergola, Wherein the composition is one selected from the group consisting of Rotelle, Poultry, Macaroni, and Farfalle.

A bamboo pasta comprising bamboo grove produced by the method of any one of claims 1, 3 and 4.