KR20190058146A - Method for preparing bean sprouts japchae - Google Patents
Method for preparing bean sprouts japchae Download PDFInfo
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- KR20190058146A KR20190058146A KR1020170155850A KR20170155850A KR20190058146A KR 20190058146 A KR20190058146 A KR 20190058146A KR 1020170155850 A KR1020170155850 A KR 1020170155850A KR 20170155850 A KR20170155850 A KR 20170155850A KR 20190058146 A KR20190058146 A KR 20190058146A
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- 238000000034 method Methods 0.000 title claims abstract description 15
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 230000035784 germination Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 콩나물 잡채의 제조방법에 관한 것으로, 더욱 구체적으로는 콩나물의 아삭한 식감을 살리면서도 콩나물 비린내를 제거할 수 있는 콩나물 잡채의 제조방법에 관한 것이다. The present invention relates to a method for producing bean sprouts, and more particularly, to a method for producing bean sprouts that can remove bean sprouts while retaining crisp texture of bean sprouts.
콩나물은 콩에 광선을 쬐지 않고 발아시켜 어느 정도 성장시킨 것을 말한다. 콩나물은 콩을 상온에서 4~6시간 침지시켜 물을 충분히 흡수시킨 다음 어두운 상자나 시루 속에 넣고 수시로 물뿌림(水注)을 하면서 7~10일 정도 재배하여 5~7cm 가량 자랐을 때 먹기 시작한다.Bean sprouts refers to those grown to some extent by germinating without irradiating the beans with rays. Bean sprouts are soaked at room temperature for 4 to 6 hours to absorb the water, then put in a dark box or shiru, and water is sprayed for 7 ~ 10 days.
콩나물은 신선한 맛과 비교적 단단하고 질긴 식감으로 국 또는 찌개에 넣는 용도로 사용되거나 콩나물 무침에 사용되고 있다. Bean sprouts are used for the purpose of putting in a soup or stew with a fresh taste and a relatively hard and tough texture, or used for bean sprouts.
콩나물은 단백질과 지방질이 많이 함유되어 있을 뿐만 아니라, 비타민 B1, B2, 아스코르브산(ascorbic acid, 비타민 C)의 함유량도 높아 영양적으로도 큰 도움이 되는 식품이다. 발아기간 중 성분의 변화는 전반적으로 소당류는 급속히 감소하나 섬유질은 증가하고 단백질은 약간 감소하나 아미노산, 펩타이드(peptides) 등 비단백태질소가 증가한다. Bean sprouts contain not only protein and fat but also vitamin B1, B2, and ascorbic acid (vitamin C). Changes in the composition during germination generally result in a rapid decrease in bovine sugars, but an increase in fiber and a slight decrease in protein, but an increase in silkworm, such as amino acids, peptides.
콩나물은 구하기 쉽고, 영양성분도 풍부하며, 칼로리는 높지 않은 채소로서 다이이트 음식으로서 주목을 받고 있다. 따라서 콩나물을 이용한 다양한 음식이 소개되고 있다.Bean sprouts are easy to obtain, rich in nutritional ingredients, and low in calories, and are attracting attention as diets. Therefore, various foods using bean sprouts are being introduced.
콩나물 잡채는 콩나물을 주재료로 다른 채소들과 함께 혼합하여 제조되는 것으로서 다이어트 식품으로 많이 소개되고 있다. 그러나, 제조과정에서 주재료인 콩나물의 아삭거리는 식감과 콩나물 고유의 비린내 제거를 동시에 달성하기 어려운 문제점이 있었다. 즉, 콩나물의 아삭거리는 식감을 위하여 콩나물을 살짝 삶는 경우 콩나물 비린내를 제거할 수 없으며, 콩나물 비린내가 제거될 때까지 콩나물을 삶는 경우에는 콩나물의 아삭거리는 식감을 포기해야 하는 문제가 있었다. Soybean sprouts are produced by mixing bean sprouts with other vegetables as main ingredients, and they are widely introduced as diet foods. However, there has been a problem in that it is difficult to simultaneously achieve a crisp texture of the bean sprouts, which is the main ingredient in the manufacturing process, and the intrinsic removal of bean sprouts. That is, when boiled bean sprouts are slightly boiled for the crispy texture of bean sprouts, the bean sprouts can not be removed, and when the bean sprouts are boiled until the bean sprouts are removed, there is a problem that the sprouted bean sprouts must be given up.
본 발명은, 종래기술의 상기와 같은 문제를 해소하기 위하여 안출된 것으로서, 콩나물의 아삭거리는 식감을 유지하면서도 콩나물 고유의 비린내는 완전히 제거할 수 있는 맛과 향이 우수한 콩나물 잡채의 제조방법을 제공하는 것을 목적으로 한다. Disclosure of the Invention The present invention has been made in order to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for producing bean sprouts sashimi which is excellent in flavor and aroma that can completely remove sprouts inherent in bean sprouts while maintaining a crisp texture of bean sprouts The purpose.
본 발명은, 상기 목적을 달성하기 위하여, The present invention, in order to achieve the above object,
(a) 머리와 뿌리를 따서 콩나물을 준비하는 단계;(a) preparing bean sprouts from the head and roots;
(b) 상기 (a)단계에서 준비된 콩나물을 비린내가 안 날 때까지 삶은 후, 건져낸 후 찬물에 씻어서 채반에 건져 물기를 제거하는 단계;(b) boiling the bean sprouts prepared in the step (a) until the fish is not smoked, then rinsing the bean sprouts, washing them in cold water and draining them to a wicker to remove water;
(c) 무를 채 썰기 한 후, 무 100 중량부에 대하여 식초, 설탕 및 소금을 0.5~1 : 0.5~1 : 1~3의 중량비로 혼합한 혼합물 1~10 중량부를 잘 혼합하여 무를 절이는 단계:(c) 1 to 10 parts by weight of a mixture of 100 parts by weight of vinegar, sugar and salt at a weight ratio of 0.5: 1: 0.5 to 1: 1 to 3:
(d) 상기 (c)단계에서 무 절임시 생긴 유출수에 상기 (b)단계에서 준비한 콩나물을 담가 유출수가 스며들게 하는 단계;(d) immersing the sprouts prepared in the step (b) in the effluent formed in the step (c) in a non-pickling process;
(e) 상기 (d)단계에서 제조된 무와 콩나물을 건져 물기를 제거하는 단계;(e) removing moisture from the bean sprouts produced in step (d);
(f) 상기 (e)단계에서 준비된 무 및 콩나물과 고구마순, 미나리 및 고사리로부터 선택되는 1종 이상의 나물을 1~2 : 2~5 : 1~2의 중량비로 섞고, 고추가루, 깨, 마늘, 및 파를 포함하는 양념으로 버무리는 단계;를 포함하는 콩나물 잡채의 제조방법을 제공한다.(f) mixing the radish and bean sprouts prepared in the step (e), one or more herbs selected from sweet potato starch, parsley and bracken in a weight ratio of 1 to 2: 2 to 5: 1 to 2, And a sauce containing the sauce, and a sauce containing the sauce.
본 발명의 콩나물 잡채의 제조방법은 상기 (b)단계에서 콩나물을 삶을 때, 물이 끓기 전에 개별꽃, 고련피 및 월계수잎을 0.5~1 : 0.5~1 : 1~2 중량비로 혼합한 콩나물 비린내 제거 성분을 물 100 중량부 대비 0.5~5 중량부로 넣는 특징을 가질 수 있다. The method for producing bean sprouts of the present invention is characterized in that the bean sprouts are prepared by mixing bean sprouts mixed with 0.5 to 1: 0.5 to 1: 1 to 2 parts by weight of individual flowers, sesame seeds and laurel leaves before boiling the bean sprouts in the step (b) And that the component removed in the fish is put into 0.5 to 5 parts by weight based on 100 parts by weight of water.
또한, 상기와 같이 콩나물 비린내 제거 성분을 사용하는 경우, 상기 (b)단계에서 콩나물은 끓는 물에 20초~40초 간만 삶는 특징을 가질 수 있다. In addition, in the case of using the bean sprouts bean sprouts removal component as described above, the bean sprouts in the step (b) may be characterized by boiling in boiling water for 20 seconds to 40 seconds.
본 발명의 콩나물 잡채의 제조방법에 의하면 콩나물의 아삭거리는 식감을 유지하면서도 콩나물 고유의 비린내를 완전히 제거할 수 있으므로, 맛과 향이 우수한 콩나물 잡채를 제공할 수 있다. According to the method for producing bean sprouts of the present invention, since the bean sprouts inherent in sprouts can be completely removed while maintaining the crisp texture of bean sprouts, bean sprouts can be provided with excellent taste and flavor.
본 발명은, According to the present invention,
(a) 머리와 뿌리를 따서 콩나물을 준비하는 단계;(a) preparing bean sprouts from the head and roots;
(b) 상기 (a)단계에서 준비된 콩나물을 비린내가 안 날 때까지 삶은 후, 건져낸 후 찬물에 씻어서 채반에 건져 물기를 제거하는 단계;(b) boiling the bean sprouts prepared in the step (a) until the fish is not smoked, then rinsing the bean sprouts, washing them in cold water and draining them to a wicker to remove water;
(c) 무를 채 썰기 한 후, 무 100 중량부에 대하여 식초, 설탕 및 소금을 0.5~1 : 0.5~1 : 1~2의 중량비로 혼합한 혼합물 1~10 중량부를 잘 혼합하여 무를 절이는 단계:(c) 1 to 10 parts by weight of a mixture of 100 parts by weight of vinegar, sugar and salt at a weight ratio of 0.5: 1: 0.5 to 1: 1 to 2:
(d) 상기 (c)단계에서 무 절임시 생긴 유출수에 상기 (b)단계에서 준비한 콩나물을 담가 유출수가 스며들게 하는 단계;(d) immersing the sprouts prepared in the step (b) in the effluent formed in the step (c) in a non-pickling process;
(e) 상기 (d)단계에서 제조된 무와 콩나물을 건져 물기를 제거하는 단계;(e) removing moisture from the bean sprouts produced in step (d);
(f) 상기 (e)단계에서 준비된 무 및 콩나물과 고구마순, 미나리 및 고사리로부터 선택되는 1종 이상의 나물을 1~2 : 2~5 : 1~2의 중량비로 섞고, 고추가루, 깨, 마늘, 및 파를 포함하는 양념으로 버무리는 단계;를 포함하는 콩나물 잡채의 제조방법에 관한 것이다.(f) mixing the radish and bean sprouts prepared in the step (e), one or more herbs selected from sweet potato starch, parsley and bracken in a weight ratio of 1 to 2: 2 to 5: 1 to 2, , And a sauce comprising the sauce, and a sauce containing the sauce.
상기 (f)단계에서는 멸치액젓 및 까나리액젓 중에서 선택되는 1종 이상을 사용하여 간을 하는 것을 더 포함할 수 있다. In the step (f), the method may further comprise using the at least one selected from anchovy sauce and canned fish sauce.
상기 (a)단계에서 콩나물을 아귀찜용 콩나물과 같은 굵은 콩나물을 사용하는 것이 콩나물의 아삭거리는 식감을 위하여 바람직하다.In step (a), it is preferable to use coarse bean sprouts such as bean sprouts for bean sprouts for sprouting of bean sprouts.
본 발명의 콩나물 잡채의 제조방법에 있어서, 상기 (b)단계의 콩나물을 삶는 단계는 콩나물 잡채의 맛을 좌우하는 가장 중요한 단계이다. In the method of manufacturing bean sprouts in accordance with the present invention, the step of boiling the sprouts in step (b) is the most important step that affects the taste of sprouts.
왜냐하면, 콩나물을 너무 오래 삶으면 아삭거리는 식감이 사라지고, 너무 빨리 건져내면 콩나물 비린내가 제거되지 않아 콩나물 잡채의 맛을 떨어뜨리기 때문이다. 따라서, 비린내가 안 날 때까지 삶는 것이 매우 중요하다.Because if the bean sprouts are boiled for too long, the crunchy texture disappears and if it is rescued too soon, the bean sprouts are not removed and the flavor of bean sprouts is lowered. Therefore, it is very important to boil until the fish is not smoked.
상기 콩나물의 아삭거림을 유지하면서 비린내가 안 나게 삶기 위하여 본 발명자들은 다음과 같은 방법을 개발하였다.The present inventors have developed the following method in order to boil the fishy bean sprouts while keeping the bean sprouts crispy.
즉, 콩나물을 삶을 때, 물이 끓기 전에 개별꽃, 고련피 및 월계수잎을 0.5~1 : 0.5~1 : 1~2 중량비로 혼합한 콩나물 비린내 제거 성분을 물 100 중량부 대비 0.5~5 중량부로 넣고 콩나물을 삶는 경우, 콩나물 비린내가 쉽게 제거된다.That is, when the bean sprouts are boiled, the bean sprouts are removed from the bean sprouts which have been prepared by mixing individual flowers, sesame seeds and laurel leaves at a weight ratio of 0.5-1: 0.5-1: 1-2 at a weight ratio of 0.5-5 weight When boiled bean sprouts are put into the broth, bean sprouts are easily removed.
따라서 상기 방법에 의하면 매우 짧은 시간 동안 콩나물을 끓는 물에 담갔다 꺼내더라도 콩나물 비린내가 쉽게 제거되므로, 콩나물의 아삭거리는 식감과 함께 비린내 제거를 쉽게 달성할 있다.Therefore, even if bean sprouts are soaked in boiling water for a very short period of time, the bean sprouts can be easily removed, so that the sprouts can be easily removed with spoiled texture.
즉, 상기 방법에 의하면 물이 끓을 때 콩나물을 넣고 20초 내지 40초 간만 삶아내더라도 콩나물 비린내가 제거되므로, 콩나물의 아삭거리는 식감을 유지하면서 비린내를 제거할 수 있다.That is, according to the above-described method, if the bean sprouts are boiled for boiling water for 20 seconds to 40 seconds, the bean sprouts are removed, so that the fish sprouts can be removed while maintaining the crisp texture of the bean sprouts.
상기 콩나물의 삶는 과정은 삶는 용기의 뚜껑을 닫거나 열은 상태로 실시할 수 있다.The boiling process of the bean sprouts can be performed by closing the lid of the boiling container or heating the bean sprouts.
상기 개별꽃 및 고련피는 한의학에서 생약으로도 사용되는 것으로서, 콩나물 비린내를 잡는데 매우 우수한 효과를 발휘한다. The individual flowers and scallions are also used as herbal medicines in Oriental medicine, and they exert a very excellent effect in catching bean sprouts.
상기 (d)단계에서 상기 (c)단계에서 무 절임시 생긴 유출수에 상기 (b)단계에서 준비한 콩나물을 담글 때, 유출수에 콩나물을 담그고 그 위에 절이던 무를 얹어서 실시하면 더 빨리 유출수가 콩나물에 스며들게 할 수 있다. In step (d), when the bean sprouts prepared in step (b) are soaked in the effluent produced in the step (c), the bean sprouts are soaked in the effluent and the radishes on the sprouts are placed on the sprouts. can do.
상기 (f)단계에서 고구마순, 미나리 및 고사리는 통상의 방법으로 요리한 것을 사용할 수 있다. 예를 들어, 고구마순, 미나리 및 고사리는 끓는 물에 데쳐서 소금간 등을 한 것을 사용할 수 있다.In step (f), sweet potato seeds, buttercups and bracken are cooked by a conventional method. For example, sweet potato seeds, buttercups and ferns can be boiled in water, salt, etc. can be used.
상기 (f)단계에서 고추가루, 깨, 마늘, 및 파를 포함하는 양념은 먹는 사람의 기호에 따르는 비율로 혼합하여 제조할 수 있다. 예를 들어, 고추가루, 깨, 마늘, 및 파를 중량비로 1~2 : 0.2~0.5 : 0.1~0.4 : 0.7~3로 혼합하여 양념을 제조할 수 있다. 상기 깨는 통깨를 사용하거나 깨를 분쇄하여 사용할 수도 있다. 상기 깨는 참깨 및 들께 중에서 선택되는 1종 이상이 사용될 수 있다. In the step (f), the seasonings including the red pepper powder, sesame, garlic, and green onion may be mixed at a ratio according to the preference of the person who eats it. For example, spices can be prepared by mixing pepper powder, sesame, garlic, and ground at a weight ratio of 1: 2: 0.2-0.5: 0.1-0.4: 0.7-3. The sesame seeds may be used or the sesame seeds may be pulverized. At least one selected from sesame seeds and sesame seeds can be used.
이 때, 기호에 따라, 들기름 및 올리브유로 이루어진 군으로부터 선택되는 1종 이상을 더 넣을 수 있다. At this time, depending on preference, one or more kinds selected from the group consisting of perilla oil and olive oil may be further added.
상기 (f)단계에서 상기 양념을 버무린 후, 콩가루를 뿌리는 단계를 더 포함할 수 있다.In the step (f), after sprinkling the seasoning, the step of sprinkling soybean flour may be further included.
즉, 완성된 콩나물 잡채 위에 콩가루를 더 뿌림으로써 야채 잡채에 부족하기 쉬운 단백질 등의 영양소를 보충하고, 콩나물 잡채의 외관도 더 아름답게 보이게 할 수 있다. In other words, by sprinkling more soybean flour on the finished bean sprouts, it is possible to supplement nutrients such as proteins that are scarce in vegetable sprouts and to make the appearance of sprouts spoons more beautiful.
이하에서, 실시예를 통하여 본 발명을 보다 상세히 설명한다. 그러나, 하기의 실시예는 본 발명을 더욱 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 하기의 실시예에 의하여 한정되는 것은 아니다. 하기의 실시예는 본 발명의 범위 내에서 당업자에 의해 적절히 수정, 변경될 수 있다. Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.
실시예Example 1: 콩나물 잡채의 제조 1: Manufacture of bean sprouts
아귀찜용 콩나물 1 kg을 구입하여 머리와 뿌리를 따서 준비하였다. 냄비에 물을 넣고 물이 끓기 전에 개별꽃, 고련피 및 월계수잎을 1 : 1 : 1.5 중량비로 혼합한 콩나물 비린내 제거 성분을 물 100 중량부 대비 2 중량부로 넣고 계속 가열하여 물을 끓였다. 상기 끓는 물에 콩나물을 넣고 30초간 삶은 후 건져서 찬물에 씻은 후 채반에 건져 물기를 제거하였다. One kilogram of bean sprouts for avocado was prepared and the roots and heads were prepared. Water was added to the pot, and 2 parts by weight of the bean sprouts removed from the bean sprouts, which were mixed with individual flowers, sesame seeds and laurel leaves at a weight ratio of 1: 1: 1.5 before water was boiled, was added and boiled. The bean sprouts were added to the above boiling water, and they were boiled for 30 seconds, washed, washed with cold water, and rehydrated in a wicker to remove water.
무를 채 썰기 한 후, 무 100 중량부에 대하여 식초, 설탕 및 소금을 1 : 1 : 2의 중량비로 혼합한 혼합물 5 중량부를 잘 혼합하여 무를 절였다. 상기 무에서 유출수가 나오면 그 유출수에 상기에서 준비한 콩나물을 담가 유출수가 스며들게 한 후, 건져서 채반에서 물기를 제거하였다. After shredding the radish, 5 parts by weight of a mixture obtained by mixing vinegar, sugar and salt at a weight ratio of 1: 1: 2 with respect to 100 parts by weight of radish was well mixed and blended. When the effluent was discharged from the radome, the bean sprouts prepared in the above manner were immersed in the effluent, and the effluent was impregnated.
고구마순, 미나리 및 고사리를 다듬은 후 끓는 물에 데치고 소금으로 간을 하여 준비하였다. Sweet potatoes, buttercups and ferns were trimmed, boiled in water, and prepared with salt.
상기에서 준비된 무, 콩나물, 고구마순, 미나리 및 고사리로부터 선택되는 1종 이상의 나물을 2 : 5 : 0.7 : 0.7 : 0.7의 중량비로 섞고, 고추가루, 깨, 마늘, 파, 들기름을 각각 3 : 1 : 1.5 : 2 : 0.7 중량비로 혼합한 양념으로 버무려서 콩나물 잡채를 제조하였다. One or more herbs selected from radish, bean sprouts, sweet potato seeds, parsley, and bracken prepared above were mixed at a weight ratio of 2: 5: 0.7: 0.7: 0.7, and pepper powder, sesame, garlic, : 1.5: 2: 0.7 weight ratio, to prepare bean sprouts.
비교예Comparative Example 1: 콩나물 잡채의 제조 1: Manufacture of bean sprouts
상기 실시예 1에서 콩나물 비린내 제거 성분 사용하지 않고 콩나물을 30초간 삶아서 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 콩나물 잡채를 제조하였다.The soybean sprouts were prepared in the same manner as in Example 1, except that the bean sprouts were boiled for 30 seconds without using the soybean sprouts removed components in Example 1.
비교예Comparative Example 2: 콩나물 잡채의 제조 2: Manufacture of bean sprouts
상기 실시예 1에서 콩나물 비린내 제거 성분 사용하지 않고 콩나물 3분간 삶아서 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 콩나물 잡채를 제조하였다.The bean sprouts were prepared in the same manner as in Example 1, except that the bean sprouts were removed from the bean sprouts and the bean sprouts were boiled for 3 minutes.
시험예Test Example 1: 콩나물 잡채의 관능 테스트 1: Sensory test of bean sprouts
성인 남녀 각 5명씩을 체험군으로 하여 상기 실시예 1, 비교예 1 및 2에서 제조된 콩나물 잡채를 시식하는 블라인드 테스트를 실시하였다.The blind test was performed to sample the bean sprouts prepared in Example 1 and Comparative Examples 1 and 2 with 5 adults each as an experiential group.
체험군은 상기 실시예 1, 비교예 1 및 2에서 제조된 콩나물 잡채를 먹고 콩나물의 식감(콩나물 아삭거림)과 향(콩나물 비린내)에 대하여 각각 1~10 점의 점수를 부여하였다. 실험결과는 하기 표 1과 같았다.The experimental groups were given the score of 1 to 10 for the bean sprouts texture (bean sprouts) and incense (bean sprouts smell) obtained from the bean sprouts prepared in Example 1 and Comparative Examples 1 and 2, respectively. The experimental results are shown in Table 1 below.
콩나물 잡채Comparative Example 1
Bean sprouts
콩나물 잡채Comparative Example 2
Bean sprouts
콩나물 잡채Example 1
Bean sprouts
(콩나물 아삭거림)Texture
(Bean sprouts)
(콩나물 비린내)incense
(Bean sprouts smoked)
(콩나물 아삭거림)Texture
(Bean sprouts)
(콩나물 비린내)incense
(Bean sprouts smoked)
(콩나물 아삭거림)Texture
(Bean sprouts)
(콩나물 비린내)incense
(Bean sprouts smoked)
상기 표 1로부터 확인되는 바와 같이, 본 발명의 실시예 1과 동일한 시간 동안(30초) 콩나물을 삶은 비교예 1의 경우는 콩나물의 아삭거리는 식감은 우수하였으나 콩나물 비린내가 매우 심한 것으로 평가되었고, 비교적 긴 시간 동안(3분) 콩나물을 삶은 비교예 2의 경우는 콩나물 비린내는 나지 않으나 콩나물의 아삭거리는 식감이 매우 부족한 것으로 평가되었다.As can be seen from the above Table 1, in the case of Comparative Example 1 in which the bean sprouts were boiled for the same period of time (30 seconds) as in Example 1 of the present invention, the bean sprouts had a crispy texture, but the bean sprouts were very intense. In the case of Comparative Example 2 in which bean sprouts were boiled for a long period of time (3 minutes), the bean sprouts were not smoked but the sprouting texture of bean sprouts was evaluated to be insufficient.
반면, 콩나물 비린내 제거 성분을 사용하여 콩나물을 30초 간만 삶아서 사용한 본 발명의 실시예 1의 콩나물 잡채는 콩나물의 아삭거리는 식감과 콩나물 비린내에 있어서 모두 매우 우수한 것으로 평가되었다. On the other hand, the bean sprouts in Example 1 of the present invention, in which the bean sprouts were boiled for 30 seconds using the bean sprouts, were evaluated to be excellent both in crispy texture of bean sprouts and in bean sprouts.
Claims (6)
(b) 상기 (a)단계에서 준비된 콩나물을 비린내가 안 날 때까지 삶은 후, 건져낸 후 찬물에 씻어서 채반에 건져 물기를 제거하는 단계;
(c) 무를 채 썰기 한 후, 무 100 중량부에 대하여 식초, 설탕 및 소금을 0.5~1 : 0.5~1 : 1~3의 중량비로 혼합한 혼합물 1~10 중량부를 잘 혼합하여 무를 절이는 단계:
(d) 상기 (c)단계에서 무 절임시 생긴 유출수에 상기 (b)단계에서 준비한 콩나물을 담가 유출수가 스며들게 하는 단계;
(e) 상기 (d)단계에서 제조된 무와 콩나물을 건져 물기를 제거하는 단계;
(f) 상기 (e)단계에서 준비된 무 및 콩나물과 고구마순, 미나리 및 고사리로부터 선택되는 1종 이상의 나물을 1~2 : 2~5 : 1~2의 중량비로 섞고, 고추가루, 깨, 마늘, 및 파를 포함하는 양념으로 버무리는 단계;를 포함하는 콩나물 잡채의 제조방법.(a) preparing bean sprouts from the head and roots;
(b) boiling the bean sprouts prepared in the step (a) until the fish is not smoked, then rinsing the bean sprouts, washing them in cold water and draining them to a wicker to remove water;
(c) 1 to 10 parts by weight of a mixture of 100 parts by weight of vinegar, sugar and salt at a weight ratio of 0.5: 1: 0.5 to 1: 1 to 3:
(d) immersing the sprouts prepared in the step (b) in the effluent formed in the step (c) in a non-pickling process;
(e) removing moisture from the bean sprouts produced in step (d);
(f) mixing the radish and bean sprouts prepared in the step (e), one or more herbs selected from sweet potato starch, parsley and bracken in a weight ratio of 1 to 2: 2 to 5: 1 to 2, , And a sauce comprising the sauce.
상기 (f)단계에서 멸치액젓 및 까나리액젓 중에서 선택되는 1종 이상을 사용하여 간을 하는 것을 더 포함하는 콩나물 잡채의 제조방법.The method according to claim 1,
Wherein the step (f) further comprises using the at least one selected from the group consisting of anchovy sauce and canned fish sauce to make liver.
상기 (b)단계에서 콩나물을 삶을 때, 물이 끓기 전에 개별꽃, 고련피 및 월계수잎을 0.5~1 : 0.5~1 : 1~2 중량비로 혼합한 콩나물 비린내 제거 성분을 물 100 중량부 대비 0.5~5 중량부로 넣는 것을 특징으로 하는 콩나물 잡채의 제조방법.The method according to claim 1,
In the step (b), when the bean sprouts are boiled and the water is boiled, individual components of the bean sprouts removed from the bean sprouts are prepared by mixing 100 parts by weight of water with 0.5 to 1: 0.5 to 1: 1 to 2 parts by weight of individual flowers, 0.5 to 5 parts by weight based on the total weight of the bean sprouts.
상기 (b)단계에서 콩나물은 끓는 물에 20초~40초 간만 삶는 것을 특징으로 하는 콩나물 잡채의 제조방법.The method of claim 3,
Wherein the bean sprouts are boiled in boiling water for 20 seconds to 40 seconds in the step (b).
상기 (f)단계에서 상기 양념에는 들기름 및 올리브유로 이루어진 군으로부터 선택되는 1종 이상이 더 포함되는 것을 특징으로 하는 콩나물 잡채의 제조방법.5. The method of claim 4,
Wherein the seasoning in step (f) further comprises at least one selected from the group consisting of perilla oil and olive oil.
상기 (f)단계에서 상기 양념을 버무린 후, 콩가루를 뿌리는 단계를 더 포함하는 것을 특징으로 하는 콩나물 잡채의 제조방법.6. The method of claim 5,
Further comprising the step of sprinkling soybean flour after the seasoning is fried in step (f).
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| KR970068885A (en) * | 1997-08-25 | 1997-11-07 | 남승엽 | How to Make Bean Sprouts Kimchi |
| KR100823350B1 (en) * | 2006-11-16 | 2008-04-17 | 곽동원 | Manufacturing method of bean sprouts kimchi |
| KR20160067231A (en) | 2014-12-03 | 2016-06-14 | 대덕대학산학협력단 | Chop suey instant kimchi, bean sprouts and shredded meat |
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| KR970068885A (en) * | 1997-08-25 | 1997-11-07 | 남승엽 | How to Make Bean Sprouts Kimchi |
| KR100823350B1 (en) * | 2006-11-16 | 2008-04-17 | 곽동원 | Manufacturing method of bean sprouts kimchi |
| KR20160067231A (en) | 2014-12-03 | 2016-06-14 | 대덕대학산학협력단 | Chop suey instant kimchi, bean sprouts and shredded meat |
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