KR20200031477A - Yukgaejang Seasoning Sauce for Noodle, and Method for Manufacturing the Same - Google Patents

Abstract

The present invention relates to a manufacturing method of yukgaejang (hot spicy meat stew) seasoning sauce for noodle cuisine, which mixes a bracken, taro stands, crushed meat and seasonings with water to improve flavors and texture of noodle cuisine, and inhibits lifestyle diseases caused by hyper ingestion of noodles; and to yukgaejang seasoning sauce for noodles manufactured thereby. The yukgaejang seasoning sauce for noodles according to the present invention combines dietary fibers of brackens, galactan and mucin contained in taro stands and arginine acid to inhibit lifestyle diseases caused by hyper ingestion of noodles from occurring, and prevents original tastes and flavor of the yukgaejang seasoning sauce from degenerating by powder particles because the arginine acid adheres to the surface of noodles to reduce the powder particles of the noodles from being eluted in soup. In addition, the yukgaejang seasoning sauce of the present invention improves chewing texture of noodles to provide excellent flavors and texture of noodle cuisine. Moreover, since the yukgaejang seasoning sauce is in a liquid form, thus heating of ingredients is minimized, original nutrients and flavors of the ingredients are preserved. The yukgaejang seasoning sauce provides tastes and flavors of yukgaejang, which is a familiar taste to Koreans, thereby being in harmony regardless of the type of noodles, and thus providing a high preference of consumers.

Description

Yukgaejang Seasoning Sauce for Noodle, and Method for Manufacturing the Same}

The present invention combines fern, tarodae, minced meat and seasoning with water to improve the flavor and texture of the noodles and to prepare a seasoning sauce for cooking noodles that can suppress the onset of adult diseases caused by excessive consumption of noodles and this method It is related to the yukgaejang seasoning sauce for noodles.

Noodles are wheat flour, buckwheat flour, potato flour, etc., and then thinly sliced or pressed into molds, or noodles, or foods that are rolled, rubbed, or fried, compared to other foods. Because it is simple, it is one of the foods that I have enjoyed since long ago.

Depending on the ingredients, there are various types of noodles, such as wheat noodles made from wheat flour, some noodles, rice noodles made mainly from rice, buckwheat noodles made from buckwheat flour, vermicelli made from starch, pasta, etc. Dry the dried noodles so that the moisture extracted by kneading is about 14 ~ 15%, boil the noodles and wash them, then boil the raw noodles with high moisture content, boil the raw noodles, then fry them in oil or dry them with hot air And asbestos.

Noodles are made from various grains, and noodles are prepared in various ways, making it possible to take advantage of the unique taste and nutrition of each grain, and it is also well-digested, making it a recommended food for adults as well as seniors and children.

In addition to the consumer's desire for taste, the demand for health-oriented food is steadily increasing, and the trend of launching noodle products under the influence of convenience and well-being trend also emphasizes health-oriented concept and convenience reflecting the concept of quality, convenience and health functionality. A market is forming around them.

Accordingly, attempts to use health-oriented materials from the ingredients of noodles have been actively conducted, and the search for functional ingredients of high-protein, low-calorie, useful for the human body by replacing flour, which is the main ingredient of noodles, is being made, for example, dough It has been proposed to use corn, barley, soybeans, pork potatoes, etc. as the main ingredients, or to use sanya, medicinal herbs, seaweed, vegetables, etc. as an additive to the dough.

As described above, in the past, improvements have been mainly made to noodles, but since noodles are manufactured by a standardized manufacturing method, nutrition and texture may differ depending on raw materials, but the difference in taste and quality is not great, and other ingredients are also used in noodles. When this is added, a problem occurs in that the noodles are easily broken and the texture of chewing is changed.

In addition, noodles noodles are made of wheat flour and rice (white rice) as the main ingredients, so excessive consumption of noodles may cause adult diseases such as high blood pressure and diabetes, and noodles dishes are cooked by boiling noodles in soup so that they are cooked. , Buckwheat flour, starch powder, etc. are eluted in the broth and these particles have the disadvantage of hiding or changing the original taste of the seasoning contained in the broth while turbidizing the broth.

On the other hand, if the functional ingredients are added to the seasoning sauce added to the noodles, there is no problem as described above, and the flavor of the soup is determined according to the seasoning sauce, and the taste of the noodles depends on the taste of the soup. It plays an important role in determining the quality and preference of.

Seasoning sauce enhances appetite by adding taste and color to noodles and enhances usefulness by adding functional ingredients, and is absorbed by noodles during cooking and serves to enhance the taste of noodles as well as broth. As it determines the amount of water and the proper amount of water, seasoning sauce enhances the flavor of the whole noodle dish, which not only increases the consumer's preference, but also greatly affects the food quality.

The seasoning sauce for cooking noodles is determined according to the type of noodles or the type of noodles, but the type and content of the sauce composition is determined. Efforts are being made.

With the development of the food service industry, rice noodles derived from Southeast Asia, such as Vietnam and Thailand, are more nutritious, low in calories, and more familiar to Koreans due to their cultural characteristics, making consumers more preferred, but rice does not contain gluten. As a material, there are limitations, and the Vietnamese-style rice noodle soup or seasoning does not fit our taste, and when using Korean traditional soup and seasoning, there is a problem that the taste cannot be harmonized with the rice noodles.

Therefore, there is a need to develop a seasoning sauce for noodle dishes that can be easily applied to noodle dishes, which can be enjoyed by people of all ages and can be enjoyed by people of all ages and suitable for all types of noodles.

Therefore, in Korean Patent Publication No. 2017-0128026, broth (boiled bones and ribs in water), seasoning sauce (Uji, red pepper seeds, Cheongyang red pepper powder, red pepper powder, dashida, pepper, garlic, green onion, ginger mixed and fried), beef Prepare broth broth by boiling mushrooms, ferns, hosts, taro, green onions and eggs, boil Kalguksu noodles containing hemp seed powder, wash them in cold water, and then pour the broth broth into the noodles to prepare broth broth broth, and hemp seeds It was intended to provide a beneficial effect to the human body, while bouncing together with the efficacy and unique taste of Yukgaejang.

In addition, Korean Registered Patent Publication No. 05339595 boiled anchovy and kelp hot water extracts by adding ginger, radish, green roots, seeds, and dried jujube, dermis, and omija, remove solids, season with salt and soy sauce, and then silk fibroin amino acids. A method for preparing buckwheat noodles by adding and boiling was suggested, and it was intended to strengthen the gastrointestinal function and provide a diet function along with the human useful effect of the silk fibroin amino acid.

In addition, Korean Registered Patent Publication No.1294761 proposed a method of preparing stir-fried rice noodle sauce by mixing water, oyster sauce, soy sauce, fructose, brown sugar, chili powder, shrimp paste, acidity regulator and caramel at a certain ratio, and rice noodles We wanted to enhance the flavor of fried rice noodles by giving them a spicy, umami, and sweet taste and by providing a color that stimulates aroma and texture.

The above inventions tried to enhance the nutritional and flavor of noodles by including various functional ingredients in the seasoning for noodles, but did not solve the disadvantages of the powder particles eluted from noodles from the noodles to the original taste of the seasoning ingredients. .

The present invention is to solve the above problems, while suppressing adult diseases such as hypertension and diabetes, which can be caused by excessive consumption of noodles, noodles that are used as a seasoning sauce used in cooking noodles to exhibit the original taste and aroma of ingredients It is to provide a yukyukjang seasoning sauce and a method for manufacturing the same.

In order to solve the above problems, the present invention is a step of boiling and then cutting ferns, taro or both; Ripening minced meat; Preparing seasonings containing alginic acid by mixing seasonings 93-97 wt% and alginic acids 3-7 wt%; And 100 parts by weight of water, 10 to 20 parts by weight of the cut fern, taro or mixtures thereof, 5 to 15 parts by weight of the cooked minced meat and 20 to 30 parts by weight of the seasoning containing alginic acid are mixed; Provides a method of preparing a yukgaejang seasoning sauce for noodles.

At this time, the cutting step is preferably boiled by adding 3-7 parts by weight of rice to 100 parts by weight of water, boiled, put fern, taro or both, and boil them for 1 to 3 minutes, then cut them out.

In addition, the step of cutting is preferably wrapped after boiling hot fern, taro or all of them with aluminum foil, followed by hot air drying. It is more preferable to wrap the boiled fern, taro, or both with a cloth, wrap the outside with aluminum foil, and then dry it with hot air.

Further, it is preferable that the alginate is potassium alginate.

In addition, the present invention is 100 parts by weight of water, boiled fern, taro or 10 to 20 parts by weight of a mixture thereof, 5 to 15 parts by weight of cooked minced meat, and 20 to 30 parts by weight of seasoning containing alginic acid Serve seasoning sauce.

The yukgaejang seasoning sauce for noodles according to the present invention combines the dietary fiber of fern, galactan and mucin components and alginic acid components contained in the taro to suppress the development of adult diseases due to excessive consumption of noodles, and the alginic acid component is adhered to the surface of cotton noodles Since it reduces the elution of the powdery particles of noodles, it prevents the original taste and aroma of the sauce from being reduced by the powdery particles and improves the chewy texture of the noodles, so that the flavor and texture of the noodles are excellent.

In addition, since it is a liquid type that minimizes the heating of seasoning sauce ingredients, the original nutrients and flavors of the ingredients are preserved, and the taste and aroma of the yukgaejang familiar to the taste of the Korean people are harmonized, so it is harmonized regardless of the type of noodles. It has a high advantage.

The present invention consists of a process for preparing a seasoning sauce for noodles by mixing fern and / or taro, minced meat and seasoning with water.

First, prepare fern and taro.

Fern (bracken) is a perennial plant belonging to the fern, and mainly eats young shoots. It is rich in various nutrients and dietary fiber, such as calcium, protein, iron, vitamin A, phosphorus, and fat, so that blood circulation is good. And it is known for its effectiveness in preventing diarrhea, helping defecation and strengthening bones and teeth, preventing osteoporosis, improving diet, skin beauty, anti-cancer effects, improving anemia and insomnia, improving eye health, and immunity.

Taro is a perennial plant with Cheonnamseong that can eat all the stems, stems, and leaves. The taro, the stem portion of the taro, is rich in dietary fiber and low in calories, helping diet and treating and preventing constipation. It is rich in vitamins, potassium, phosphorus, etc. and contains beta-carotene, which is helpful for vascular health and contains pectin, which is known to stabilize the intestinal condition by preventing the absorption of harmful substances in the large intestine.

Noodle noodles have the disadvantage of causing adult diseases such as hypertension, diabetes, arteriosclerosis, myocardial infarction, etc., because flour and rice (white rice) powder are the main ingredients. As mentioned above, dietary fiber of fern discharges cholesterol to the body and contains it in the taro Galactan and mucin ingredients can lower blood pressure and lower cholesterol levels, which can lower the risk of adult disease caused by excessive consumption of noodles.

On the other hand, both ferns and tarodae contain alkaloid toxins, and ferns contain ptaquiloside, ptaquiloside carcinogenic toxins and thiamineases that degrade vitamin B1. Since it contains toxic substances such as homogenetic acid and calcium oxalate, it is necessary to heat the fern and taro in water to remove these toxic substances.

However, in the process of boiling ferns and tarodae, useful ingredients contained in them also elute into water. When it is boiled briefly in water, the removal of toxic substances is insufficient, and when it is boiled for a long time, the loss of useful components increases. At least, a method to ensure that it elutes is required.

To this end, it is preferable to heat by adding rice grains to the water that boils the fern and taro, and it is suitable to add 3 to 7 parts by weight of rice based on 100 parts by weight of water, and after adding rice grains before boiling water, boil the ferns Put the taro table and boil for a short time, for example, 1 to 3 minutes, then remove.

When rice is put in water and heated, water movement becomes active, and rice also actively moves according to the movement of water. Rice with increased kinetic energy exerts more impact on ferns and taro than water particles, so that the ingredients contained in them dissolve quickly into the water. This can reduce the time to blanch.

Toxic substances of fern and taro are easily soluble in water, and useful components dissolve more slowly than toxic substances. So, when rice grains are added to water and heated as above, toxic substances are sufficiently eluted by the impact of rice, but useful components are boiled. Due to the short time, the amount eluted into the water is relatively small.

In addition, as the rice is heated in the water, the rice water comes out and the rice water is adsorbed, so it absorbs and removes the toxic substances of ferns and taro, thereby doubling the removal of toxic substances. , Improvement of arteriosclerosis, suppression of blood pressure rise, etc. have the effect of reducing the risk of developing adult disease due to excessive consumption of noodles.

The boiled fern and taro are cut and used as a seasoning sauce for cooking noodles, as described above, but it can be used immediately after boiling, but it can be used while being stored for a long time, so it is preferable to dry the boiled fern and taro, and after drying, mix with seasoning When the dried fern and taro absorb the liquid seasoning, the seasoning is absorbed into the fern and taro, so the taste of the fern and taro material itself improves.

In general, drying of food uses a vacuum freeze drying method to prevent destruction of useful components, but the hot air drying method is advantageous in terms of economy, and hot air drying is caused by contact with hot air supplied from one direction to food to condense heat. Since it is a method of drying through evaporation, the drying quality is not uniform depending on the location of the food (direction in which the hot air is supplied / in the opposite direction, inside / outside of piled up piles), and the disadvantage of the color of the dried product being darkly discolored by hot air at high temperature. have.

To prevent this, it is desirable to wrap the fern and taro with aluminum foil and then hot-air dry, and evaporated moisture must be removed from the fern and taro, so a part of the wrapped aluminum foil is ventilated to the outside. To form.

Aluminum foil has a very high thermal conductivity, which quickly transfers the heat from the hot air into the aluminum foil, and the hot air inside the aluminum foil is uniformly transferred to the entire fern and taro to reduce local temperature deviation, and evaporate from the fern and taro. Since one moisture stays inside the aluminum foil and is removed through the vent, the rapid change in humidity is suppressed and dried uniformly throughout the aluminum foil, and hot air does not directly contact the fern and the taro, thereby preventing discoloration.

In addition, it is also possible to wrap the fern and taro with a cloth and then wrap the outside with aluminum foil as described above to dry it with hot air. In this case, the hot air temperature is first transferred to the aluminum foil and the temperature of the aluminum foil heats the air inside and the aluminum foil The temperature of the heated air inside is transferred to the fabric again, the temperature of the fabric heats up the air inside the fabric, and the heated air inside the fabric dries the fern and the taro, so the hot air temperature is more uniformly transferred to the fern and taro, so that the fern And the drying of the taro are more uniform.

In addition, the water evaporated from the fern and taro is first trapped inside the fabric and then discharged into the space between the fabric and the aluminum foil through the fine gap of the fabric, and then discharged to the outside of the aluminum foil, and the fabric also contains a certain amount of moisture. As the humidity change of the taro zone does not progress rapidly, drying can be more uniform.

The following prepares minced meat contained in the seasoning sauce for noodles, and beef is preferred as minced meat, and may be used as beef, brisket, sheep, or giblets, but the present invention is particularly suitable for the type of meat to be used for minced meat. It is not limited.

The seasoning sauce for cooking noodles of the present invention can be used by putting it together in water when preparing the broth for noodles, but it can be used as a broth by pouring hot water like a convenience food, so it is preferable to pre-cook it and include it in the seasoning sauce. After cooking, such as frying, boiling, or baking, include it in the sauce for cooking noodles.

Next, prepare the seasoning to be mixed with the seasoning sauce for noodle dishes, soy sauce, salt, red pepper, red pepper powder, garlic, green onion, sugar, soybean oil, cow's fat, skeletal concentrate, kimchi, shrimp sauce, modified starch , Flavor enhancers (L-sodium glutamate, 5'-disodium inosinate, etc.) can be used and can be selected and used among them according to the type of noodles, and these are ground with a blender.

However, when noodles are boiled in soup to cook noodles, particles such as flour, buckwheat powder, starch powder, etc. are eluted from the noodles to make the soup cloudy, and these powder particles inhibit the original taste and flavor of the sauce There are disadvantages.

In order to prevent this, in the present invention, it is suitable to add alginic acid to the seasoning to suppress the elution of the powdery particles of noodle soup into the broth, and mix it with seasoning 93 ~ 97% by weight and alginic acid 3 ~ 7% by weight. .

Alginic acid does not dissolve in water, but sodium salt dissolves in water and becomes a very viscous liquid at pH 5.8 or lower. It is converted into sodium alginate, which is easily soluble in water by combining with the sodium of salt contained in seasonings or noodles, which is then broth with noodles. When boiled in the middle, it comes in contact with wheat flour and rice flour noodles with low pH, and becomes very sticky and adheres to the surface of noodles.

Sodium alginate adhered to the surface of the noodle reduces the elution of the powdery particles of the noodle to the broth to reduce the cloudiness of the broth, thereby preventing the original taste and flavor of the sauce from being reduced by the powdery particles in the broth. Since it has a viscous texture, it gives the chewy texture to the noodles and binds with the seasoning ingredients in the broth, thus exhibiting the same effect as the seasoning of the noodles itself, so that the taste of the noodles can be improved.

The sodium component of salt contained in seasonings or noodles is known to cause adult diseases. Alginic acid has the functions of suppressing cholesterol absorption, discharging heavy metals, and acting as an anti-hypertensive agent, preventing adult diseases such as hypertension and diabetes. It is very useful in preventing adult diseases that can be caused by salt because it is combined and discharged to the body in the form of sodium alginate.

It is preferable to use potassium alginate as the alginate, and potassium alginate is dissolved in water and has adhesive properties, thereby reducing the elution of the powdery particles of noodle into the broth as described above, and reacting with gastric acid in the stomach to form alginate and potassium. It is decomposed and alginic acid is released into the body in combination with sodium in the small intestine, and potassium has the effect of discharging sodium in the body to the body, thereby further preventing the occurrence of adult diseases caused by salt.

When the fern, taro, minced meat and seasoning are prepared as above, mix them with water to prepare seasoning sauce, and in order to prepare seasoning sauce with a suitable concentration for noodles, 100 parts by weight of fern and / or taro 10 ~ It is preferable to mix 20 parts by weight, 5 to 15 parts by weight of minced meat and 20 to 30 parts by weight of seasoning.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

However, the following examples are only for exemplifying the present invention, and the present invention is not limited by the following examples, and can be changed to other equivalents of substitution and equivalent within the scope not departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

The fern and taro were washed cleanly, boiled for 2 minutes in boiling water, dried on a plate and removed, then dried in a hot air dryer, cut into 7 mm lengths, chopped brisket and slightly fried in a frying pan.

1 kg of soy sauce, 300 g of red pepper powder, 200 g of red pepper, 200 g of garlic, 200 g of green onion, 100 g of salt, 50 g of soybean oil, 50 g of right fat, 50 g of sugar, 50 g of kimchi, 30 g of modified starch, 30 g of bone mineral concentrate , Shrimp sauce 20 g, L-sodium glutamate 20 g was mixed and ground in a blender to prepare seasoning. Here, 120 g of potassium alginate was mixed and mixed evenly.

Mix 1 g of drinking water with 80 g of dried and cut fern, 70 g of dried and cut taro, 100 g of the roasted brisket, and 250 g of the seasoning mixed with potassium alginate, mix and mix to evenly mix the seasoning sauce for noodles It was prepared.

<Example 2>

In Example 1, the seasoning sauce for noodles is added in the same manner as in Example 1, except that the boiled fern and taro are added to the water so that 5% by weight of rice grains are boiled and boiled for 1.5 minutes. Was prepared.

<Example 3>

In Example 1, except for drying and hot air drying by forming two holes (ventilations) at opposite positions of the aluminum foil after wrapping the fern and taro with cloth and wrapping the exterior with aluminum foil. The seasoning sauce for noodles was prepared in the same way.

<Comparative Example>

In Example 1, a seasoning sauce for noodles was prepared in the same manner as in Example 1, except that the seasoning was mixed with drinking water, dried chopped fern and taro and roasted brisket without mixing potassium alginate in the seasoning. Did.

<Test Example 1> turbidity measurement of broth

80 g of raw noodles purchased commercially and 50 g of seasoning sauces prepared in Examples 1 to 3 and Comparative Examples were added to 350 ml of boiling water and cooked for 5 minutes. The degree of elution in the broth was measured indirectly.

After cooking is completed, the noodles are removed, the broth is cooled to room temperature, and the broth is measured by absorbance at 675 nm with a spectrophotometer (UV-1601PC, Shimadzu, Japan), and the results are shown in Table 1 below. The case in which only noodles were boiled without adding sauce was used as a control.

Turbidity measurement result Example 1 Example 2 Example 3 Comparative example Control Absorbance 0.34 0.37 0.33 0.39 0.26

After cooking, the absorbance of the broth was the lowest at 0.26 in the control group without seasoning sauce, and the highest in the comparative example without mixing potassium alginate in seasoning at 0.39.

From the result of the lowest absorbance of the control group without the seasoning sauce, it can be seen that the addition of the seasoning sauce increases the turbidity of the broth. It is judged that the turbidity of the broth is lowered because it is fixed on the surface of the low-flour flour noodles and as a result, the elution of the flour particles of the noodles is reduced.

Therefore, when adding the alginate component to the seasoning sauce, as in the case of cooking noodles, the elution of the powdery particles of noodle is reduced in the soup, so the original taste and aroma of the ingredients of the seasoning sauce mixed in the soup is not so cloudy. It is expected to be exerted as much as possible.

<Test Example 2> Measurement of texture of noodle

Hardness, springiness, cohesiveness, and adhesiveness of the noodles prepared in Test Example 1 were measured.

Firmness is the degree of firmness of cotton and elasticity is the property that the deformed substance returns to its original state when the force is removed. It can be said to be a sense of elasticity like rubber in the mouth. It can be said to be a property that gives chewy feeling because it is not easily released when chewed and sticks, and adhesion is a force required to remove the surface of cotton, tongue, teeth, and oral cavity while being attached to each other.

The cooked noodle was repeatedly measured three times with a rheometer (rheometer, CR-200D, Sun Scienctific Co., Japan) and the average value is shown in Table 2 below, and the measurement conditions are table speed 50 mm / min, chart speed 200 mm / sec, sample height 1.5 mm, load cell 1.0 kg, and 10 mm lucite (rheometer probe No. 14) was used as the probe.

Measurement result of noodle Example 1 Example 2 Example 3 Comparative example Control Robustness 1.80 1.75 1.79 1.61 1.70 Resilience 0.94 0.93 0.95 0.84 0.89 Cohesiveness 0.74 0.76 0.74 0.66 0.71 Adhesion -14.2 -14.5 -14.4 -17.2 -15.5

Looking at the results of Table 2, the firmness, elasticity, and cohesiveness were the highest in the Example and the lowest in the Comparative Example, and the adhesion showed that the Comparative Example had the highest negative value and the smallest Example, so that the noodles of the Comparative Example adhered well.

In the examples in which the seasoning sauce was mixed in the broth and the comparative example, the boiling point of the broth was higher than that of the control group in which the seasoning sauce was not mixed, so the noodles were boiled at a high temperature, so in the comparative example, the firmness, elasticity and cohesiveness were low and the adhesion was However, it can be seen that when the alginate component is contained in the broth as in the example, the adhesive alginic acid is applied and adhered to the surface of the noodle to increase firmness, elasticity and cohesiveness and decrease adhesion.

Therefore, adding the alginate component to the seasoning sauce reduces the turbidity of the broth as in Test Example 1, so that the original taste and aroma of the seasoning sauce ingredients are exhibited, and the texture of the noodles is improved as in Test Example 2 to improve the chewing texture. Therefore, it is judged that it is desirable to add the alginic acid component to the noodles in terms of flavor and texture.

<Test Example 3> Sensory test

The taste, aroma, color, and overall preference of the noodle dishes cooked in Test Example 1 above were measured for all 5 men and women in their teens and 70s, and the average value was shown in Table 3 below. As a control, ferns, tarodae, minced meat of brisket and seasoning not containing potassium alginate were added and cooked for comparison.

Sensory test results Example 1 Example 2 Example 3 Comparative example Control flavor 3.9 4.2 4.1 3.5 3.5 incense 4.0 3.9 4.0 4.1 3.6 color 4.0 4.2 4.0 3.9 3.8 Overall preference 4.0 4.1 4.1 3.8 3.6 5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Very bad

As shown in Table 3, the taste was excellent in the examples in which the fern, tarodae, minced pork, and alginate components were added, and the aroma and color did not show a significant difference between the examples and the comparative examples.

It can be said that the evaluation of taste is determined by the chewing texture of noodle and the degree of seasoning of noodle and the taste of broth. As can be seen from the results of Test Example 1, the noodle dish of the embodiment is the original taste of seasoning sauce ingredients It is judged that the scent is exerted and the chewy texture of the noodle is good as in Test Example 2, and it is judged to have a high score. Especially, since the fern and taro are dried and blended with seasoning, the seasoning is absorbed in the fern and taro so that the taste of the noodles is better. Is judged.

Overall, the examples and comparative examples received better evaluation than the control group, and the results of the examples obtained better evaluation than the comparative examples in taste evaluation. In addition to the seasoning, the fern, taro, and brisket minced meat were added in addition to the seasoning to prepare the noodles. It can be seen that it is preferable to prepare a spice sauce, and it is most preferable to add an alginate component to the spice.

In the overall preference, the examples were evaluated higher than the comparative examples and the control, and the commerciality of the seasoning sauce for noodles according to the present invention was confirmed.

Claims (7)

Boiling fern, taro or both, then cutting;
Ripening minced meat;
Preparing seasonings comprising alginic acid by mixing seasonings 93-97% by weight with alginic acids 3-7% by weight; And
Mixing 10 to 20 parts by weight of the cut fern, taro or mixture thereof, 5 to 15 parts by weight of the cooked minced meat and 20 to 30 parts by weight of the seasoning containing alginic acid, in 100 parts by weight of water; A method of preparing a yukyukjang seasoning sauce. The method according to claim 1,
The cutting step is to add 3 to 7 parts by weight of rice to 100 parts by weight of water, boil it, put fern, taro or all of them, boil it for 1 to 3 minutes, and then cut it out and cut it. Manufacturing method. The method according to claim 1,
The cutting step is a method of manufacturing a seasoned yukgaejang seasoning sauce for noodles, characterized in that it is cut after being heated and dried by wrapping the boiled fern, taro or both with aluminum foil. The method according to claim 3,
Method of manufacturing a seasoning sauce for noodles, characterized in that the poached fern, taro or all of them are wrapped with a cloth and the exterior is wrapped with aluminum foil and then dried by hot air. The method according to claim 1,
The alginic acid is a method of preparing a seasoning sauce for yukgaejang for noodles, characterized in that it is potassium alginate. Seasoning sauce for noodle soup for noodles, which contains 100 parts by weight of water, 10-20 parts by weight of boiled fern, taro or mixtures thereof, 5-15 parts by weight of cooked minced meat, and 20-30 parts by weight of seasoning containing alginic acid. The method according to claim 6,
The alginate is a seasoning sauce for noodle soup for noodles, characterized in that it is potassium alginate.