KR20160131597A

KR20160131597A - Ramen cook method using doenjang and cowborn soup and ramen there for

Info

Publication number: KR20160131597A
Application number: KR1020150064395A
Authority: KR
Inventors: 천태진
Original assignee: (주)소담푸드
Priority date: 2015-05-08
Filing date: 2015-05-08
Publication date: 2016-11-16

Abstract

The present invention relates to a method and a composition for producing ramen using doenjang and broth. The present invention relates to a method for preparing ramen by using miso and broth, The present invention relates to a process for producing ramen using miso and broth, and a composition thereof.
According to the method and the composition of the present invention, it is possible to provide a healthy ramen since the oil is removed from the surface because the boiled water is discarded after boiling the surface, and vegetables are separately prepared. By putting it in almost the same amount as ramen, it is possible to take ramen and host at the same time, and it is possible to provide new taste ramen which is salty and spicy by miso and broth.

Description

TECHNICAL FIELD The present invention relates to a ramen preparation method and a composition thereof using miso and broth,

The present invention relates to a method and a composition for making ramen using doenjang and broth. The present invention relates to a method for preparing ramen and a composition thereof, The present invention relates to a process for producing ramen using miso and broth, and a composition thereof.

Since the consumption of ramen varies from children to the elderly, ramen is often used as a substitute for meals, so far research on ramen has been conducted in consideration of the health and nutritional aspects of ramen.

The ram noodles are usually made from wheat flour and are treated with hot water, so they have a strong taste due to the smell of oil and wheat flour.

Korean Patent Laid-Open Publication No. 2003-15326 discloses a ramen based on herbal medicine, Korean Patent Laid-Open Publication No. 2001-7978 Korean Patent Laid-Open Publication No. 2001-89961 discloses a ramen using a bank, and Korean Patent Publication No. 1999-37797 discloses a ramen using mugwort. In addition, sesame, ginseng, seaweed, Many techniques using grains and the like are known.

In addition, Korean Patent Laid-Open Publication No. 2003-14066 discloses a ramen noodle packaged with ramen and rice in Korean Patent Laid-Open Publication No. 2001- 16602 discloses a ramen containing fish meat to supplement proteins that may be lacking in instant ramen.

Korean Patent Publication No. 2003-15326 Korean Patent Publication No. 2001-88749 Korean Patent Publication No. 2001-07978 Korean Patent Publication No. 1999-37797

However, the conventional ram noodles have the following problems.

(1) Because of the disadvantages of flour as a main ingredient and frying oil, it has not been able to provide nourishing and nutritious ramen.

(2) Sufficient vegetables should be consumed with ramen, but such vegetable intake depends on the dried soup to be provided in a dry state.

(3) It is not able to provide new taste ramen.

In order to solve the above-mentioned problems, the present invention provides a method for producing bone marrow, comprising the steps of: a broth preparation step of preparing bone meal by boiling the beef containing bone three times,

A cotton preparation step in which the cotton is put into hot water and boiled and recovered;

Add 20ml of cooking oil to boil the Chinese frying pan, add 30g of carrot, cabbage and onion each, 20g of oyster and 10g of red pepper,

A vegetable finishing step of adding 100 g of the host to the vegetables prepared in the vegetable preparing step and frying again;

After adding 400 ml of the above broth, 50 g of soybean paste, 10 ml of red pepper seed oil, 10 g of red pepper powder, 0.2 g of pepper, 10 g of minced rice and 10 g of leek are added and mixed.

A step of filling the soup finished in the broth preparation step into a bowl, loosening the surface prepared in the cotton preparation step to the broth, and then raising the vegetables prepared in the vegetable completion step;

And a topping step of topping the finished ramen in the bowl with a large wave and an egg.

According to the method for producing ramen using the doenjang and broth of the present invention and the composition thereof, the following effects are produced.

(1) Since the boiled water is discarded after boiling the face, the grease is removed from the face, so it is possible to provide healthy noodles.

(2) Prepare vegetables separately. By adding the host to the amount of ramen, ramen and host can be ingested at the same time.

(3) It can provide fresh and spicy ramen noodles made with miso and broth.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing ramen using doenjang and broth made from a preferred embodiment of the present invention.
2 is a finished photograph of a ramen composition using doenjang and broth formed as a preferred embodiment of the present invention.

The present invention relates to a soup stock preparation process (S1) of making bone meal by boiling the beef containing bone three times after removing the blood,

A step (S2) of preparing a cotton in a hot water and boiling it out;

(3) Preparation step (S3) of adding 30ml of carrot, cabbage and onion each, 20g of oyster and 10g of red pepper and frying in a fire;

A vegetable finishing step (S4) of adding 100 g of the host to the vegetables prepared in the vegetable preparing step (S3) and frying again;

The soup stocking step (S5) is carried out by adding 400 ml of the above broth, 50 g of soybean paste, 10 ml of red pepper seed oil, 10 g of red pepper powder, 0.2 g of pepper, 10 g of minced rice and 10 g of leek.

(S6) of putting the soup finished in the broth preparation step (S5) into a bowl, loosening the surface prepared in the surface preparation step (S2), and raising vegetables prepared in the vegetable completion step (S4);

And a topping step (S7) of topping the finished ramen in the bowl with eggs and eggs.

In the broth production step (S1), cattle such as sunny soil, landslides, snow, and crucible are cut and prepared, and they are placed at room temperature for 12 hours or longer to remove blood.

After that, it is put into water for 30 ~ 40 minutes, followed by a first step, followed by a second step of boiling for 24 hours.

After the second step, the boiled meat is cooled in cold water, then boiled and boiled again to make broth.

The step S1 of preparing the broth is a freeze-drying step (S1-1) of freezing and drying the broth to produce broth powder, a step (S1-2) of preparing soup by adding the broth powder, salt and flavor And may further be provided as a dry powdered soup.

In the surface preparation step (S2), the surface is boiled in hot water, and then the surface is removed to remove grease.

In the preparation step (S3), 20 ml of cooking oil is put in a hot Chinese cabbage pan, and 30 g of carrot, cabbage, onion, 20 g of oyster and 10 g of red pepper are fried in a fire.

The vegetable completion step (S4) is a step of roasting the material and the host prepared in the vegetable preparation step (S3). When the host is roasted a lot, the nutrient is destroyed.

In the soup stock preparation step (S5), soup is prepared by adding 50 g of miso powder, 10 ml of red pepper seed oil, 10 g of red pepper powder, 0.1 g of pepper, 10 g of minced rice and 10 g of leek to the 400 ml of broth.

The soybean flour may be a Japanese miso soybean flour.

When the broth is soup, 400 ml of water and powder are mixed at a weight ratio of 5: 1.

The completion step (S6) is a step of loosening the surface of the soup and raising the vegetables.

The topping step S7 is then topped with various materials in a conventional manner topping with various materials.

Hereinafter, a method of preparing ram noodles using soybean paste and broth formed as a preferred embodiment of the present invention, and the results of a questionnaire test for evaluating the effects of the composition are provided.

(1) Sensory test

After putting the conventional noodles manufactured by Samyang Corporation and the patent noodles of the present invention into a bowl for 10 persons in their twenties and thirties, judging only by appearance, the score was 1 to 10 (low score was evaluated as low) . The results are shown in Table 1.

Sensory test result
Sensory test
Conventionally,

If you are a patent
Average score

82 points

91 points

As can be seen from the above, although the appearance characteristics of the patent noodle are similar to those of the conventional noodle, the result is not believed to be reliable because the feeling of appearance in the appearance of the patent is different depending on the topping in the patent noodle. However, It seems that it can be accepted as a result that it looks more delicious than the conventional one.

(2) texture test

The subjects were 20 and 30 students who had completed sensory tests. The students were asked to eat the noodles and the patent noodles and then the scores were selected as 1 ~ 10 points (low scores were low) So that you can feel the taste only). The results are shown in Table 2.

Textured test result
Texture test
Conventionally,

If you are a patent
Average score

82 points

96 points

As can be seen from the results of Table 2 above, the results showed that the taste of the patented ramen was much better than that of the conventional ramen. However, in the younger 20s, the result was more favorable than in the past. In their thirties, they preferred the patent because they were more interested in health.

In particular, there was an evaluation that the chewing taste of the patented ramen and the savory broth taste were better than the conventional ones.

According to the method and the composition of the present invention, it is possible to provide a healthy ramen since the oil is removed from the surface because the boiled water is discarded after boiling the surface, and vegetables are separately prepared. By putting it in almost the same amount as ramen, it is possible to take ramen and host at the same time, and it is possible to provide new taste ramen which is salty and spicy by miso and broth.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention as defined by the appended claims.

Claims

A step (S1) of producing broth by boiling the beef containing the bone three times after removing the blood, and making the broth;
(S2) a step of preparing the surface by boiling in a hot water;
(3) Preparation step (S3) of adding 30ml of carrot, cabbage and onion each, 20g of oyster and 10g of red pepper and frying in a fire;
A vegetable finishing step (S4) of adding 100 g of the host to the vegetables prepared in the vegetable preparing step (S3) and frying again;
The soup stocking step (S5) is carried out by adding 400 ml of the above broth, 50 g of soybean paste, 10 ml of red pepper seed oil, 10 g of red pepper powder, 0.2 g of pepper, 10 g of minced rice and 10 g of leek.
(S5) of putting the soup finished in the broth preparation step (S5) into a bowl, loosening the prepared surface in the cotton preparation step (S2), and raising the vegetables prepared in the vegetable completion step (S4) A method of manufacturing ramen using miso and broth

The method according to claim 1,
Wherein the completion step (S5) further comprises a topping step (S6) of topping the finished ramen in a bowl with eggs and an egg topping step (S6)

3. The method according to claim 1 or 2,
The step S1 of preparing the broth is a freeze-drying step (S1-1) of freezing and drying the broth to produce broth powder, a step (S1-2) of preparing soup by adding the broth powder, salt and flavor The method of manufacturing ramen using doenjang and broth.

A ram noodle composition prepared by any one of claims 1 to 3.