KR20150054294A - Method of manufacturing noodles in cold bean soup that are the good texture and them manufactured the same method - Google Patents

Abstract

The present invention relates to bean noodles and a preparation method thereof. The preparation method includes the steps of: (a) mixing and grinding of steamed beans (190 to 200 g), salt (5 to 7 g), sugar (10 to 14g), peanuts (5 to 7g), sesame seeds (4 to 8 g) in a blender for 150 to 190 seconds to prepare bean soup; (b) kneading a dough by adding flour (9 to 11kg), water (6.5 to 8 liters), and salt (180 to 230g) in a dough kneading device at an intermediate speed, aging the dough at -5 to 5°C for 10 to 14 hours, and prepare the noodles having the thickness of 3-4mm and width of 2-4mm from the aged and dilute dough; and (c) bolding the prepared noodle for 25-35 seconds, rinsing the noodle in cold water for 50 to 85 seconds, removing the residue moisture, and soaking the noodles in the bean soup in a bean noodle container to prepare the bean noodles for one person. The present invention has fine and elastic noodles to enhance the texture and is seasoned chopped buttercup seasonings to enhance the flavor.

Description

[0001] The present invention relates to a method for producing soybean soup and a method for producing soybean soup,

The present invention relates to a method of producing soybean soup having good texture and its soybean soup.

Yeongguksu is a summer food enjoyed by the common people, and the monks of the temple of the Samgakshan Valley are also eating the soybean soup made with soybean paste and perilla seed when they become redundant. In Gyeongbuk Province, on the other hand, it is eaten as a fast food of Sambok.

Soy beans are washed and called, peeled, boiled enough to go fishy, then mixed in a mixer to make juice, chilled, and then put the noodles in a boiled soybean soup, putting cucumber and chili The flavor is much better. Soybean, which is the main ingredient of soy sauce, is a low-fat, high-protein food that helps to regain fatigue and maintains blood vessels firmly to prevent arteriosclerosis and aging. It is food.

Korean Registered Patent No. 0893224 (Registration Date: Mar. 4, 2009, entitled "Ingredient for soybean soup and preparation of soybean soup using the same") comprises 84 wt% of soybean powder, 4 wt% of perilla seed powder, 6 wt%, and 6 wt% peanut powder; Wherein the main ingredient powder for soybean paste soup is prepared by squeezing the nutrient solution formed by adding water, pepper, carrot and sesame seeds to water, and the water is diluted by 6 times the weight of the main ingredient powder, )Wow; A nutrient solution preparation step (20) for injecting the nutrient solution of claim 1 into the material prepared in the dilution step (10); A step 30 for gradually finishing the prepared material in the nutrient solution preparing step 20 to 100 DEG C for 1 minute; And a finishing step (40) for preparing soup cooked in the cooking step (30) together with boiled noodles to cool the soup to be cooked.

Such conventional techniques can solve the problems of distribution by pulverizing various materials in order to make soy sauce soup, and it is possible to make soup for soy sauce soup in a short time, Although it claims to have a taste, it has a disadvantage in that the texture is not good because it uses a general noodle or noodle soup.

In addition, Korean Patent Publication No. 2011-0079396 (published on July 7, 2011, entitled "Method of Making Soybean Paste"), the present invention relates to a soybean flour, The soaked soybeans are dipped in water to form so-called soybeans, which are made into so-called soybeans, and the peeled husks of the so-called soybeans are peeled and boiled to obtain boiled soybeans And the boiled beans are prepared by adding to the beans a mixture of clean water, peanuts, almonds, pistachio nuts, macadamia nuts, cashew nuts, pine nuts, hazelnuts, walnuts, sunflower seeds, Bacillus subtilis natto (Bacillus subtilis natto), which produces Poly γ-glutamic acid in the ground soybean juice, is mixed with at least one of pumpkin seeds, sesame seeds or perilla seeds in a milling machine or a grinding machine. var natto), Cheonggukjang A strain of Bacillus subtilis var. Chungkookjang, Bacillus licheniformis, Bacillus megaterium or Bacillus mesentericus is inoculated with one or more strains of hepatic strains Fermented at 35 to 50 ° C for 12 to 24 hours and then subjected to fermentation in the presence of fructose, glucose, sucrose, maltose, starch syrup, honey, trehalose, oligosaccharide, Add one or more additives from tea extract, plum extract, fruit juice, vitamins, vegetable juice or organic acid, and make soy broth containing colloidal poly γ-glutamic acid with a homogenizer. Step and noodle soup is put into boiling water and boiling, the cold water is mixed, and when the noodles become transparent, the rice noodles are rinsed in cold water and the noodles are drained and put in a bowl. After this one has to create a kongguksu, it characterized in that the fit between the salt consisting of steps for creating the kongguksu is disclosed in accordance with the shredded cucumber and symbols.

These prior arts claim that there is an effect of excellent taste and flavor while containing poly-gamma glutamic acid, which is useful for health. However, in order to mix only a variety of ingredients, And there was a problem that the texture was not taken into consideration.

An object of the present invention, which is created to solve the above problems, is to provide a method of manufacturing soybean soup having good texture and a soy sauce noodle.

The object of the present invention is to (a) 190-200g of beans cooked in a mixer, 5-7g of salt, 10-14g of sugar, 5-7g of peanuts and 4-8g of sesame seeds, ground for 150-190 seconds, ; (b) 9 to 11 kg of wheat flour, 6.5 to 8 liters of water and 180 to 230 g of salt are added to the kneader, and the mixture is kneaded at medium speed for 10 minutes. Then, the kneaded product is put into a plastic bag and aged at -5 to 5 ° C for 10 to 14 hours Making the aged diluted dough a soybean soup surface having a thickness of 3 to 4 mm and a thickness of 2 to 4 mm; (c) boiling the above-mentioned soybean soup noodles in a high temperature for 25 to 35 seconds, rinsing them in cold water for 50 to 85 seconds to remove moisture, and then pouring the soybean soup into one soybean soup prepared in a soybean soup container to complete soybean soup . ≪ / RTI >

Preferably, 1,000 g of the domestic soybean is washed well by washing at least once with the soybean beans in step (a) of the present invention, and 1,000 g of the domestic soybean washed in the mashing vessel and 2 liters of water are added, For 25 to 35 minutes, then boiled enough in medium heat for 30 to 35 minutes, and then the bean husks are melted.

Preferably, in the step (b) of the present invention, the soy sauce noodle is cut in a manner such that the batter does not adhere to the dough with a neutralizing knife. However, the soybean soup of step (a) 180 to 250 ml, and the soybean soup in step (c) is 130 to 200 g.

Preferably, the safflower sauce is added to the soy sauce soup prepared in step (c) of the present invention. The safflower sauce is about 10 to 15 g on the basis of the soy sauce soup, It is characterized in that it is made by putting 180-230 g of the salt of the sun after the water is removed from the water and then the water is removed.

Another object of the present invention is to provide soybean soup produced by any one of the above-mentioned methods.

The present invention as described above has an effect that the flavor of soy sauce noodles can be increased because soy sauce noodles have a good elasticity like a thin rubber band and have a very good texture and can meet with liver sauce.

Hereinafter, embodiments of the present invention will be described.

Bean  to make

(A) Boil the soybean

① Wash 1,000 g of domestic soybeans at least once more.

② Add 1,000 g of domestic soybeans and 2 liters of water, which have been washed in a cooked pot, and heat for 25 to 35 minutes in a high heat.

③ Then, beans are called enough for 30 ~ 35 minutes in the middle fire.

④ Put the beans in the colander and peel the bean husk.

(B) Grinding the cooked beans to prepare a bean (per serving)

Add 190 ~ 200g of beans, 5 ~ 7g of salt, 10 ~ 14g of sugar, 5 ~ 7g of peanuts and 4 ~ 8g of sesame seeds to the mixer and prepare for 150 ~ 190 seconds.

Then, prepare it in a container.

Nesting

Add 9 to 11 kg of wheat flour, 6.5 to 8 liters of water and 180 to 230 g of salt to the kneader, knead at medium speed for 10 minutes, and put the kneader in a plastic bag at a temperature of -5 to 5 ° C for 10 to 14 hours at low temperature.

Using low-temperature aged wheat flour dough, make soy sauce of 3 ~ 4mm thickness.

At this time, the flour dough used in the present embodiment is required to be swiftly handled with a very thin dough as compared with other soy flour dough, and care should be taken not to exceed 60 to 75 seconds. If the kneading is performed for less than 55 seconds when making soy sauce noodles, the soybean soup can not be made finer and the texture is not good. If the kneading time exceeds 80 seconds, the kneading becomes more complicated and a good texture to be implemented in this embodiment can be realized none.

When the soy sauce blooming is completed, do not cut the hard vegetables and vegetables with a neutralizing knife as if cutting them. Herein, the soybean soup of the present embodiment is relatively thick and thin compared with the conventional soy sauce noodle, so that it is impossible to attach a knife to a desired knife when writing blood.

And the thickness of soy sauce noodles should be 2 ~ 4mm for good texture.

Cooking Soy Sauce

Prepared by boiling the noodles for 25 ~ 35 seconds and then rinsing in cold water for 50 ~ 85 seconds.

Then, we put the soy sauce noodles prepared in soy sauce bowl and pour soy sauce on top to finish soy sauce noodle soup.

Here, the weight of one soybean soup is 130 ~ 200g of soybean soup and 180 ~ 250ml of soybean soup, and it can be variously modified in various ways depending on the purpose only if it is only one embodiment.

Raising and Dropping Compass seasoning  Put

It is recommended that 20-50g of cucumbers and one tomato of bell pepper are used as a standard.

In the present embodiment, the flavoring seasoning is 10 to 15 g per person, and the amount of the seasoning can be adjusted depending on the taste or taste.

Here, the parsley compaction seasoning is made as follows.

Add the first layer of buttercups to water, remove the water and add to the mixture. Then add 180-230 g of salt to the mixture.

In order to meet the general soy sauce season, the pasta sauce according to the present invention is prepared by using parsley sauce seasoning which is compatible with the soy sauce season and food similarity, instead of adding salt.

The present invention as described above is characterized in that the soy sauce noodles have a good elasticity like a thin rubber band and have a very good texture,

Here, the number of soybean soup of the present invention can be accompanied by ice with bean sprouts, and it is characterized in that the bean sprouts of the present invention are made in advance and then used in an instant instead of being poured on the soy sauce noodles.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (5)

(a) preparing 190 ~ 200g of soybeans, 5 ~ 7g of salt, 10 ~ 14g of sugar, 5 ~ 7g of peanuts and 4 ~ 8g of sesame seeds and grinding for 150 ~ 190 seconds to prepare one beverage;
(b) 9 to 11 kg of wheat flour, 6.5 to 8 liters of water and 180 to 230 g of salt are added to the kneader, and the mixture is kneaded at medium speed for 10 minutes. Then, the kneaded product is put into a plastic bag and aged at -5 to 5 ° C for 10 to 14 hours Making the aged diluted dough a soybean soup surface having a thickness of 3 to 4 mm and a thickness of 2 to 4 mm;
(c) boiling the above-mentioned soybean soup noodles in a high temperature for 25 to 35 seconds, rinsing them in cold water for 50 to 85 seconds to remove moisture, and then pouring the soybean soup into one soybean soup prepared in a soybean soup container to complete soybean soup ≪ / RTI >
The method according to claim 1,
The boiled beans in step (a)
1,000 g of Korean beans are washed at least once and washed thoroughly, and then 1,000 g of the domestic beans and 2 liters of water, which have been washed in a steamed vessel, are heated for 25 to 35 minutes in a high boil, , And then the bean husk is melted.
The method according to claim 1,
The number of soybean soup in the step (b)
With a neutralizing knife, the dough does not stick to the sticky vegetables and vegetables,
Wherein the one serving of the soybean soup in step (a) is 180 to 250 ml, and the soy soup in step (c) is 130 to 200 g and the soybean soup is the soybean soup.
The method according to claim 1,
The soy sauce paste is put on the soy sauce soup finished in the step (c), and the soy sauce is mixed with 10 ~ 15g of soy sauce per serving,
The parsley compaction seasoning may be,
The first stage of the parsley is poured into water, the water is removed, and then the flour is kneaded and then 180-230 g of the salt is added to complete the soybean soup.
A soy sauce noodle produced by any one of claims 1 to 4.