KR20180014896A - Manufacturing of stock and buckwheat noodle comprising the stock - Google Patents

Abstract

According to an embodiment of the present invention, disclosed are a stock production method, and soba using a stock produced thereby. To this end, the stock production method comprises the following steps: preparing bone including beef leg bone, and then cleaning the same; putting the cleaned bone into water, and heating the same for a specific amount of time so as to prepare a first stock; removing oil from the first stock; steaming or boiling potatoes and sweet potatoes; pouring some of the first stock to the steamed potatoes and sweet potatoes, and grinding the same to make a mixture; mixing the remaining first stock with the mixture so as to prepare a second stock; and inserting salt into the second stock.

Description

Technical Field [0001] The present invention relates to a method for manufacturing soya bean noodles,

Embodiments of the present invention relate to soba water production methods and soba noodles containing broth produced thereby.

Buckwheat is effective in preventing adult diseases and low in calories, so it is good for dietary control and is widely used in food. Buckwheat is used in the form of cotton, especially buckwheat buckwheat buckwheat in the form of cold soup is added to a lot of food.

Compared to hot buckwheat noodle, there is not much recipe developed compared to cold buckwheat noodle. In the case of whole buckwheat noodles, buckwheat noodles are used, or most of the seaweeds used are anchovy and kelp. Their recipe is limited.

Korean Patent Laid-Open Publication No. 2009-0117016 (2009.11.12)

Embodiments of the present invention provide a method for manufacturing soup stock using bovine bone and soba noodles containing broth produced thereby.

One embodiment of the present invention provides a method of preparing a bone, comprising: preparing and washing a bone containing the bones; Placing the bone in water, pre-heating it, and washing the bone again; Adding the washed bones into water and heating the bones for a predetermined time to make a first broth; Removing oil from the first broth; Boiling or boiling potatoes and sweet potatoes; Adding a portion of the first broth to the cooked potato and the sweet potato to prepare a mixture; Mixing the remaining mixture with the first broth to make a second broth; And a step of adding salt to the second broth.

In the present embodiment, the ratio of the weight of the potato and the sweet potato to the volume of the first broth may satisfy the following condition.

1/5? W / L? 1/3

Here, W represents the sum of the weight of the potato and the sweet potato, and L represents the volume of the first broth.

In this embodiment, the weight of the potato may be greater than the weight of the sweet potato.

In the present embodiment, the weight of the potato may be 2 to 4 times the weight of the sweet potato.

In the present embodiment, the salt may include anthracnose salt.

In the present embodiment, the bovine bone may be bovine.

In this embodiment, the bone may further include a right bone.

In this embodiment, the step of making the second broth may further include the step of feeding onion, green onion, and garlic.

In this embodiment, the heating time in the step of making the second broth may be shorter than the heating time in the step of making the first broth.

Another embodiment of the present invention discloses buckwheat noodles comprising buckwheat prepared according to the above-described embodiments and a buckwheat surface mixed with the buckwheat.

Other aspects, features, and advantages will become apparent from the following drawings, claims, and detailed description of the invention.

The embodiments of the present invention can provide a method for producing soup stock and a soba produced by using the natural material, wherein the soup is peculiar to the soup and has a sweet taste and a savory taste.

FIG. 1 is a flowchart illustrating a method for producing broth according to an embodiment of the present invention.
2 is an image showing broth produced according to an embodiment of the present invention.
3 is an image showing soba noodles using broth produced according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. The effects and features of the present invention and methods of achieving them will be apparent with reference to the embodiments described in detail below with reference to the drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or corresponding components throughout the drawings, and a duplicate description thereof will be omitted .

In the following embodiments, the terms first, second, and the like are used for the purpose of distinguishing one element from another element, not the limitative meaning.

In the following examples, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise.

In the following embodiments, terms such as inclusive or possessive are intended to mean that a feature, or element, described in the specification is present, and does not preclude the possibility that one or more other features or elements may be added.

If certain embodiments are otherwise feasible, the particular process sequence may be performed differently from the sequence described. For example, two processes that are described in succession may be performed substantially concurrently, and may be performed in the reverse order of the order described.

FIG. 1 is a flowchart illustrating a method for producing broth according to an embodiment of the present invention.

First, prepare bone for soup production. The bones can include bones, or bones that mix the right and left osteochondria. Raw bones can be used with a small amount of beef stuck to the right ribs. In this case, it is possible to improve the savor taste compared to boiling only the right rib bones. The weight of the right osseous can be about 1/4 to 1/3 times the weight of the right osseous.

After this, the bones are washed. It is possible to remove foreign matter, bone powder, blood, etc. attached to the bone by immersing the bone in a submergence tank having a size enough for the bone to be submerged and then flowing cold water or rinsing it several times while changing the cold water. The cold water for washing may be water at normal temperature, for example, water at 20 to 25 ° C. In order to remove odor and tastes, the washing process requires a sufficient time, for example, about 8 hours to remove the bones It can be soaked to remove foreign matter, bone powder and blood.

The method may further include a step of adding the washed bone to the water and heating (hereinafter referred to as preheating), then discarding the preheated water and washing the bone. Preheating can remove foreign matter, blood, etc. left on the bone, and the bone can be washed again to remove foreign matter adhering to the bone.

Next, the first broth is made by placing bones in water and heating them. Add the washed bone to the water and heat to make the first broth. At this time, the first broth can be produced by heating for about 6 hours to about 12 hours. When the heating time is out of the above-mentioned range, the concentration of the broth may be too low to produce a deep flavor or to increase the taste of broth.

Thereafter, oil is removed from the first broth. In one embodiment, the oil floating on the surface can be removed by brewing the first broth using a scoop or the like. Alternatively, after cooling the first broth, the hard oil can be removed from the surface of the first broth to remove the oil.

Apart from the process of making the first broth, potatoes and sweet potatoes are prepared, washed and steamed. In this embodiment, potatoes and sweet potatoes are exemplified as examples, but the present invention is not limited thereto. Potatoes and sweet potatoes can be boiled and cooked. Hereinafter, for convenience of explanation, explanation will be made by a method of steaming.

Potatoes and sweet potatoes are unprocessed raw potatoes and raw sweet potatoes, and act as natural seasoning. At this time, it is preferable to use sweet potatoes at night. The total weight of the potato and the sweet potato satisfies the following condition 1 with respect to the volume of the first broth.

<Condition 1>

1/5? W / L? 1/3

Here, W represents the sum of the weights of potatoes and sweet potatoes, and L represents the volume of the first broth. For example, when the volume of the first broth is 15 L, the weight of potatoes and sweet potatoes is preferably 3 kg to 5 kg.

At this time, the weight of the potato is larger than the weight of the sweet potato. The weight of the potato and the weight of the sweet potato satisfy the following <Condition 2>.

<Condition 2>

2 ≤ W _potato / W _{sweet potato} ≤ 4

Here, W _potato represents the weight of the _potato , and W _sweet potato represents the weight of the sweet potato.

That is, the weight of the potato is preferably about 2 to 4 times the weight of the sweet potato. For example, when the sweet potato is 1 kg, the potato is preferably 2 kg to 4 kg.

If potatoes and sweet potatoes deviate from the lower limit of Condition 1, they will not affect the taste of the broth as a seasoning. If they exceed the upper limit, the degree of kneading of the broth will increase, resulting in a tough flavor. .

In addition, even if the above-mentioned <Condition 1> is satisfied, when the potatoes and sweet potatoes deviate from the lower limit of <Condition 2>, the sweetness of the sweet potatoes relatively increases to balance the taste of the broth. There is a problem that the taste is increased and the balance of the taste of the broth is deteriorated.

Therefore, when considering the taste of the finished broth, it is preferable that the potatoes and the sweet potatoes satisfy the above-described <Condition 1> and <Condition 2>.

Next, I go to steamed potatoes and sweet potatoes. Put steamed potatoes and steamed sweet potatoes in a blender and put them in a portion of the first broth until the lumps disappear. Garnet potatoes and sweet potatoes are mixed in a portion of the first broth. In such a mixture, the particles of ground potatoes and sweet potatoes can be visually confirmed.

As a comparative example of the present invention, when steamed potatoes and sweet potatoes are grinded into a blender and commercially available potato flour and sweet potato flour are used instead of the finished mixture, it is difficult to feel a unique flavor derived from fresh raw potatoes and fresh sweet potatoes. It is hard to expect.

Thereafter, the mixture containing the ground potato and the sweet potato is mixed with the remaining soup stock and heated for a predetermined time to prepare a second soup stock. The heating time of the second broth is so small that the taste of the mixture and the first broth coexist and is smaller than the heating time of the first broth. For example, the heating time of the second broth may be about one hour.

According to one embodiment, in the process of making the second broth, onion, green onion and garlic may be introduced. Onion, green onion and garlic may be added with the mixture, and the onion, green onion, garlic flavor is extracted while heating for the above-mentioned time (about 1 hour). At this time, the onion and garlic are washed, and the garlic can be put into a ground or ground state. By using onions and lobes, especially onions, it is possible to remove specific odors from the right and left osteochondria, such as oocytes.

Then, the salt is put into the second broth. At this time, salt can be used with salt water. Green tea is rich in dietary fiber, which helps slow the absorption of cholesterol and sugars, eliminates unnecessary germs and carcinogens, excretes succulents, and is effective in preventing colon cancer. . Unlike tablets, this green tea salt, which contains this green tea, helps promote health as a natural ingredient.

The broth prepared according to the above-described embodiments is capable of recognizing particles of potatoes and sweet potatoes, which are visibly ground in a state of removing odor and tannin taste, Flavor, and sweetness due to sweet potato and onion, and has a liquid color characteristic of opaque color similar to that of raw potato or sweet potato as shown in Fig. As described above, the broth produced according to the above-described embodiments does not use refined sugar, so that a clean aftertaste can be provided.

According to another aspect of the present invention, as shown in FIG. 3, buckwheat noodles prepared by dropping boiled buckwheat noodle prepared in accordance with the above-described embodiments are provided. The buckwheat cotton is a buckwheat cotton whose origin is bamboo, for example, buckwheat cotton having a buckwheat content of about 25% or more can be used. Buckwheat is useful for diseases of geriatric diseases such as adult diseases, hypertension and diabetes by preventing vascular diseases such as arteriosclerosis and has the advantage of promoting digestion.

Here, you can add more famous names including green onion, carrots, zucchini, and green onion. You can use a lobster. In this embodiment, waves, carrots, zucchini, rice flour, and the like have been exemplified, but the present invention is not limited thereto.

Table 1 below is a table for evaluating the preference of broth according to the present invention and broth according to the present invention. The evaluation of preference in [Table 1] is the result of evaluation of 5 point scale method for about 20 adults.

Example Comparative Example 1 Compare to 2 Comparative Example 3 Light taste 4.3 2.7 3.0 3.4 Savory taste 4.4 3.0 3.5 4.0 Refreshing taste 4.5 2.7 2.8 2.7 Sweet taste 2.9 2.2 3.3 2.3 Incense 0.9 1.9 2.2 2.5 Likelihood (comprehensive evaluation) 4.5 2.8 3.4 3.7 Remarks
1 point: very low, 2 points: low, 3 points: normal, 4 points: good, 5 points: very good

As an example, the broth prepared according to the above-described process is prepared by making a broth, mixing a mixture of steamed potatoes and sweet potatoes to prepare a second broth, and adding onion, green onion and garlic to the second broth After heating, soup water with green tea salt was used.

Comparative Example 1 differs from the above-described Example in that the same process as that of broth was used except that a mixture of potato powder and sweet potato powder was used instead of a mixture of steamed potatoes and steamed sweet potatoes.

Comparative Example 2 differs in that sugar is added instead of sweet potato, which is produced by the same process as that of broth according to the above-described example. In addition, the sweetness of the sugar was stronger than that of the sweet potato, so that the weight of the sugar was reduced to 1/2 of that of the sweet potato according to the examples.

In Comparative Example 3, the same fixation as that of broth according to the above-described Example was followed, but only onion was not used.

Compared with Example 1 and Comparative Example 1, when potatoes and sweet potatoes in powder form were used instead of steamed potatoes and sweet potatoes after grinding, the flavor was reduced, . Potato flour and sweet potato flour are in a state of processed powder, so they are not only somewhat lacking in flavor compared to the examples but also evaluated to reduce the refreshing taste of the flour and increase the sweet taste.

By comparing the example and the comparative example 2, it was confirmed that the sweet taste can be obtained even with sugar, but the fresh taste and the savory taste are reduced. Sweet potato, unlike the refined sugar, has a natural sweet taste, so it can produce refreshing taste. In addition, it was evaluated to help not only sweet taste but also savor taste.

By comparing the example with the comparative example 3, it can be confirmed that the onion not only helps to impart sweetness but also removes nutrition and improves the fresh taste. The onion was evaluated as having a clever effect on the removal of grease. It was evaluated that the onion was dropped and the remaining amount of oil and impurities remaining in the broth was removed to remove the nutrients and increase the refreshing taste.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the exemplary embodiments, and that various changes and modifications may be made therein without departing from the scope of the present invention. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (10)

Preparing and washing the bones containing the bones;
Placing the bone in water, pre-heating it, and washing the bone again;
Adding the washed bones into water and heating the bones for a predetermined time to make a first broth;
Removing oil from the first broth;
Boiling or boiling potatoes and sweet potatoes;
Adding a portion of the first broth to the cooked potato and the sweet potato to prepare a mixture;
Mixing the remaining mixture with the first broth to make a second broth; And
And adding salt to the second broth. The method according to claim 1,
Wherein the ratio of the weight of the potato to the volume of the sweet potato with respect to the volume of the first broth satisfies the following condition.
1/5? W / L? 1/3
Here, W represents the sum of the weight of the potato and the sweet potato, and L represents the volume of the first broth. The method according to claim 1,
Wherein the weight of the potato is greater than the weight of the sweet potato. The method of claim 3,
Wherein the weight of the potato is 2 to 4 times the weight of the sweet potato. The method according to claim 1,
Wherein the salt comprises a marine salt. The method according to claim 1,
Wherein the bovine bone is a bovine bone. The method according to claim 6,
Wherein the bone further comprises a right hind bone. The method according to claim 1,
Wherein the step of making the second broth further comprises the step of introducing onion, green onion, and garlic. The method according to claim 1,
Wherein the heating time in the step of making the second broth is shorter than the heating time in the step of making the first broth. 9. Meat produced according to any one of claims 1 to 9; And
And a buckwheat noodle mixed with the broth.

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