KR20200053094A - Method for jjambbong and jajangmyeon having good flavor - Google Patents

Abstract

The present invention relates to a production method of Chinese-style noodles with vegetables and seafood and black-bean-sauce noodles having excellent flavor. In noodles used in Chinese-style noodles with vegetables and seafood and black-bean-sauce noodles, water diluted with lemon juice is used when producing flour dough for noodles, thereby keeping the texture of the noodles for a long time because the noodles are not soggy for a long time. In addition, when adding the lemon juice to the noodles before pouring the sauce or broth into the noodles, the texture of the noodles can be maintained for a longer time, thereby providing Chinese-style noodles with vegetables and seafood and black-bean-sauce noodles with excellent taste. When producing Chinese-style noodles with vegetables and seafood and black-bean-sauce noodles, thereby providing Chinese-style noodles with vegetables and seafood and black-bean-sauce noodles with excellent flavor due to ingredients specialized for each dish and a preparation process of the ingredients.

Description

Method for jjambbong and jajangmyeon having good flavor

The present invention relates to a method of manufacturing Champon and Jjajangmyeon with excellent flavor.

Jjajangmyeon and Champon are typical foods developed by transforming foods originating in China to suit the tastes of Koreans, and they are inexpensive and simple to solve meals.

Jjajangmyeon is a dish that pours a variety of vegetables and mainly pork and spring-fried sauce along with noodles, and champon is a Korean-style food that is typically eaten by adding noodles to various flavors of stir-fried vegetables, meat and seafood, and spicy seasoning. to be.

Jjajangmyeon and Champon can taste very differently depending on the ingredients and cooking methods used. In the case of Jjajang, the sauce often determines the taste, but Korean Patent Publication No. 10-2017-0075598 discloses Jjajang sauce with a unique taste by aging using barley miso and pear. In the case of Champon, the soup often determines the taste, but Korean Patent No. 10-1211202 discloses Champon soup that is seasoned by mixing seasonings using peppers grown in Korea and seasonings using peppers grown overseas. .

Republic of Korea Patent Publication No. 2017-0075598 Republic of Korea Registered Patent Publication No. 1211202

The present invention is to provide a method for producing a jjamppong and jajangmyeon excellent flavor.

The present invention is a step of preparing noodles with a dough prepared by mixing water with lemon juice added to flour, preparing seafood ingredients by cutting seafood, meat, and vegetables, and putting a lard on a neutralizing pan to stew seafood and meat ingredients Roasting ingredients, adding vegetables to the Chinese pan, including roasted seafood and meat ingredients, roasting, adding red pepper powder to the roasted seafood, meat and vegetables ingredients, and preparing them to cook them, adding water to the ingredients And seasoning with salt to prepare a Champon broth containing Champon noodle and a step of pouring Champon noodle containing noodle onto the noodles.

In the present invention, the red pepper powder is not limited as long as it does not impede the achievement of the object of the present invention, but as an example, the red pepper powder may be blended with yam powder.

The present invention is not limited as long as it does not impede the achievement of the object of the present invention, but as an example, when adding the vegetable ingredients, chopped garlic may be added and roasted together.

In addition, the present invention is a step of preparing noodles with a dough prepared by mixing water with lemon juice added to flour, preparing meat and vegetable ingredients, and putting a lard and oil in a neutralizing pan to mix meat and vegetables It provides a method for preparing jajangmyeon including a step of frying ingredients, a step of preparing jjjajang sauce by adjusting the concentration with water in which starch is simmered while boiling chunjang and adding water and boiling and adding lemon juice to noodles.

In the present invention, in the step of roasting the meat and vegetable ingredients, potatoes in the vegetables are not limited as long as they do not impair the achievement of the object of the present invention, and for example, they can be roasted with meat.

The noodles used for the champon and jjajangmyeon of the present invention can provide the jjambong and champon with which the texture of the noodles is maintained for a long time because the noodles are not blown for a long time using water diluted with lemon juice during the preparation of the flour dough for plucking the noodles. .

In addition, before pouring sauce or soup into the noodles, lemon juice can be added to the noodles to keep the texture of the noodles longer and provide excellent taste and Jjambong and when cooking Jjambong and Jjajangmyeon, each dish is specialized Through the preparation process of ingredients and ingredients, you can provide champon and jajangmyeon with excellent flavor.

Hereinafter, a method of manufacturing champon and jajangmyeon having excellent flavor according to the present invention will be described in detail with reference to the accompanying drawings. The drawings introduced below are provided as examples in order to sufficiently convey the spirit of the present invention to those skilled in the art. Therefore, the present invention is not limited to the drawings presented below and may be embodied in other forms, and the drawings presented below may be exaggerated to clarify the spirit of the present invention.

Unless otherwise defined in the technical terms and scientific terms used in the specification of the present invention, those skilled in the art to which the present invention pertains have the meanings commonly understood, and the present invention in the following description and accompanying drawings Descriptions of well-known functions and configurations that may unnecessarily obscure the subject matter are omitted.

Also, the singular form used in the specification of the present invention may be intended to include the plural form unless otherwise specified in the context.

In addition, in the specification of the present invention, the units used without specific reference are based on weight, and for example, units of% or ratio mean weight percent or weight ratio.

The drawings and examples of the present specification are for those skilled in the art to easily understand and implement the present invention. In the drawings and examples, contents that may obscure the subject matter of the invention may be omitted, and the present invention is limited to the drawings and examples. It does not work.

The present invention relates to a method of manufacturing a champon and jajangmyeon with enhanced flavor.

Champon production according to the present invention can be largely divided into stages of preparing noodle, noodle soup, and noodle soup.

More specifically, champon production is a step of preparing noodles with a dough prepared by mixing water with lemon juice added to flour, preparing seafood ingredients by cutting seafood, meat and vegetables, and putting lard on a neutralizing pan and seafood. And the step of frying the meat ingredients, adding the vegetable ingredients to the Chinese pan, including the roasted seafood and meat ingredients, and then adding the red pepper powder to the roasted seafood, meat, and vegetables ingredients to prepare the champon ingredients. The process may include adding water and seasoning with salt to prepare a champon broth containing champon ingredients and pouring a champon soup containing noodles on noodles.

The noodles of Champon can be prepared from flour dough prepared using lemon water with lemon juice added to the water. Lemon water can be prepared by adding 0.25 to 0.50 g by weight of lemon juice to 100 parts by weight of water, preferably 0.30 to 0.45 parts by weight, more preferably 0.30 to 0.40 parts by weight. Lemon juice can be used by cutting the lemon with a juicer by cutting the lemon, or by grinding the whole lemon into a grater and filtering the juice, which is not particularly limited. When added in the above range, it is preferable to remove the fishy smell from Champon and neutralize the components from spicy ingredients to greatly improve the taste and flavor of Champon.

The noodles picked from the flour dough obtained using lemon water do not break for a long time even after pouring the champon broth and can maintain a firm texture, thereby further enhancing the champon flavor.

In the manufacture of Champon, the steps of preparing noodle and preparing Champon noodle can be reversed as necessary.

The ingredients for the ingredients can be prepared by using seafood, meat, and vegetables as the basic ingredients. The method of writing may be different depending on the type of Champon dry matter, and preferably, it is not limited thereto.

After preparing the ingredients, put the lard on a neutralizing pan, and then first place the seafood and meat in the ingredients in a heat of 90 ℃ to 100 ℃, preferably 92 ℃ to 100 ℃, more preferably 95 ℃ to 100 ℃ for about 30 seconds to 50 Fry for 30 seconds, preferably 30 to 45 seconds, more preferably 33 to 40 seconds. Before placing the rod in a neutralizing pan, the neutralizing pan is 90 to 95 ° C, preferably 91 to 94 ° C, more preferably 92 to 93 ° C for 60 to 120 seconds, preferably 70 to 110 seconds, more preferably 80 It is good to be able to properly preserve the original taste of the ingredients when roasting the ingredients if it is pre-heated for 90 seconds to 100 seconds. The lard is preferably 25 to 45 parts by weight, preferably 27 to 43 parts by weight, more preferably 30 to 40 parts by weight, and more preferably 35 parts by weight in a pan, based on the total weight of seafood and meat. Do. For example, in the case of using squid and pork, the lard may be placed in a pan of about 70 g, and then 100 g of squid and 100 g of pork (200 g in total) may be roasted in a pan.

After roasting seafood and meat, add vegetables and add 30 to 90 seconds to 92 ℃ to 100 ℃, preferably 95 to 100 ℃, more preferably 98 to 100 ℃ Senbul, 30 to 90 seconds, preferably 45 to 80 seconds , More preferably 50 seconds to 70 seconds, more specifically, frying for 60 seconds.

Vegetables are 150 to 300 parts by weight, preferably 170 to 260 parts by weight, more preferably 185 to 220 parts by weight, and more specifically 200 parts by weight, based on the total weight of seafood and meat. desirable. For example, after roasting 100 g of squid and 100 g of pork, 400 g of vegetables (onion, carrot, cabbage, cabbage, green onion) can be added and fried.

When adding vegetables to fry, chopped garlic or ground garlic can be added to fry them, thereby enhancing the spicy taste of Champon soup and further enhancing the flavor. Garlic is preferably 80 to 100 parts by weight, preferably 85 to 95 parts by weight, and more preferably 88 to 92 parts by weight, based on the total weight of seafood and meat. The type of garlic is not particularly limited, and can be used as Aori garlic, pickle garlic, bee garlic, native garlic, or a mixture thereof.

After roasting the vegetables, add red pepper powder to 96 ℃ to 100 ℃, preferably 98 ℃ to 100 ℃, more preferably 99 ℃ to 100 ℃, more specifically, 1 to 10 seconds at 100 ℃, preferably 3 to 8 seconds , More preferably 4 to 7 seconds, a more specific example is to prepare by frying for 5 seconds to complete the jjamppong. Red pepper powder is not particularly limited, but it is preferable to use nutritious peppers grown in the highland regions of Korea. According to the present invention, the flavor of the champon broth using mixed red pepper powder may be better than that of the champon broth using only red pepper powder and yam powder, which is a powder of yam (Dioscorea japonica). In addition, when mixed red pepper powder is used, the spiciness of the red pepper powder does not remain for a long time, thereby adding a neat taste.

Add water to the Champon stirrer and season with salt to stir-fry the champon broth containing the champon stirrer while stirring for 3-8 minutes, preferably 4-7 minutes, more preferably 5-6 minutes at 100 ° C or higher. Boil it. Remove the impurities that float on the broth while boiling the champon broth and 85 to 99 ° C, preferably 90 to 98 ° C, more preferably 92 to 97 ° C, and more specifically, 1 to 10 minutes in a medium heat of 95 ° C, It is prepared by boiling for 3 to 8 minutes, more preferably for 5 to 6 minutes. Other seasonings can also be used along with salt, but the flavor can be enhanced when seasoned with salt alone.

It is possible to complete the champon desired in the present invention by pouring the champon broth containing the champon ingredients.

Before pouring the champon broth, when adding lemon water to the noodles, 3 to 12 g, preferably 9 to 11 g (2 teaspoons) of lemon juice can be added and the step of mixing the noodles can be added.

The champon made according to the above-described champon manufacturing step has an enhanced flavor and excellent umami taste, and the noodles are kept firm for a long time to have a very good texture.

 Preparation of jajangmyeon according to the present invention can be largely divided into steps of preparing noodle and champon sauce.

More specifically, the production of Jjajangmyeon includes preparing a noodles with dough prepared by mixing water with lemon juice added to flour, preparing meat and vegetable ingredients, and putting lard and oil in a neutralizing pan to put meat and It may include a step of roasting the ingredients of vegetables, preparing the salty sauce by adjusting the concentration with water that has been added to the starch while boiling the spring rolls and adding water, and pouring lemon juice after adding lemon juice to the noodles.

The noodles of Jjajangmyeon can be prepared from flour dough prepared by using lemon water with lemon juice added to water, like those of Champon noodles. Lemon water can be prepared by adding 0.25 to 0.50 g by weight of lemon juice to 100 parts by weight of water, preferably 0.30 to 0.45 parts by weight, more preferably 0.30 to 0.40 parts by weight. Lemon juice can be used by cutting the lemon with a juicer by cutting the lemon, or by grinding the whole lemon into a grater and filtering the juice, which is not particularly limited.

The noodles extracted from the flour dough obtained using lemon water pour jajang sauce so that the sauce does not break for a long time even after rubbing with the noodles, and it can maintain a firm texture, thereby further enhancing the flavor of the jajangmyeon.

In the preparation of the jjajangmyeon, the steps of preparing the noodle and preparing the jjajang sauce can be reversed as necessary.

The ingredients for the ingredients can be prepared by cutting meat and vegetables as basic ingredients. In the case of seafood jjajang, such as Samsunjajang, seafood can be added as a ingredients as in Champon. The method of writing may be different depending on the type of jjangmyeon in Jajangmyeon, and preferably diced, but is not limited thereto.

Prepare the ingredients, and put the meat and vegetables in a neutralizing pan first at 90 ℃ to 100 ℃, preferably 92 ℃ to 100 ℃, more preferably 95 ℃ to 100 ℃ for about 1 to 10 minutes, preferably 2 to 8 minutes , More preferably fry for 3 to 5 minutes. Before roasting meat and vegetables, put lard and oil in a neutralizing pan, 90 to 95 ° C, preferably 91 to 94 ° C, more preferably 92 to 93 ° C for 60 to 120 seconds, preferably 70 to 110 seconds, more Preferably, 80 to 100 seconds, more specifically, if it is heated for 90 seconds, it is good to preserve the original taste of the ingredients when roasting the ingredients. It is preferable to place 30 to 40 parts by weight of pan in 100 parts by weight based on the total weight of vegetables and meat. For example, when using vegetables and pork, the lard can be placed in a pan of about 70 g, and then 100 g of vegetables and 100 g of pork (200 g in total) can be fried in a pan. In the case of oil, the amount is not particularly limited, and it is preferable to use an amount sufficient to coat most of the neutralizing pan.

Vegetables are 150 to 300 parts by weight, preferably 170 to 260 parts by weight, more preferably 185 to 220 parts by weight, and more specifically 200 parts by weight, based on the total weight of meat. For example, after roasting 100 g of pork, 400 g of vegetables (onion, carrot, cabbage, cabbage, green onion) can be added and fried. If you add more seafood, you can fry vegetables based on the total weight of meat and seafood.

Vegetables may include commonly used vegetables, such as potatoes, carrots, green onions, zucchini, green onions, onion, cabbage, onions. When using potatoes as ingredients, fry the sliced potatoes with pork, then roast the roasted potatoes and pork, and fry potatoes and other vegetables.

Based on 100 parts by weight of the ingredients for wringing, 150 to 350 parts by weight of chunjang, preferably 180 to 320 parts by weight, more preferably 210 to 290 parts by weight, more specifically 250 parts by weight, 96 to 100 ℃ , Preferably 98 ° C. to 100 ° C., more preferably 99 ° C. to 100 ° C., more specifically 30 seconds to 5 minutes at 100 ° C., preferably 60 seconds to 4 minutes, more preferably 90 seconds to 3 minutes, more As a specific example, stir fry for 2 minutes. After adding and frying Chunjang, 80 to 120 mL of water per 100 g of Chunjang based on the Chunjang, preferably 90 to 110 mL, more preferably 95 to 105 mL, and in a more specific example, add 100 mL and stir so that the Chunjang does not stick. ℃ to 100 ℃, preferably 96 to 99 ℃, more preferably 97 to 99 ℃, more specifically 40 to 80 seconds at 98 ℃, preferably 45 to 75 seconds, more preferably 55 to 65 seconds, As a more specific example, it is cut for 60 seconds, and the concentration of the starch is adjusted with water to prepare a jajang sauce. The type of starch is not particularly limited, and starch made of cereals such as wheat starch or corn starch or potato starch can be used, and corn starch is good for enhancing flavor.

It is possible to pour the jjangjang sauce over the noodles to complete the desired jjangjangmyeon.

Before pouring the jjajang sauce into the noodles, when adding lemon water to the noodles, 3 to 12 g, preferably 9 to 11 g (2 teaspoons) of lemon juice can be added and the step of mixing the noodles can be added.

Jjajangmyeon made according to the above manufacturing steps of Jjajangmyeon has excellent flavor and excellent texture, and the noodles are kept firm for a long time, so the texture is very good.

The seafood used in the manufacture of Champon and Jjajangmyeon is not particularly limited and may include seafood commonly used in Champon such as squid, octopus, shrimp, shellfish, and mussels.

The meat used in the manufacture of Champon and Jjajangmyeon is not particularly limited, and various meats such as pig, cow, and chicken can be used, and is preferably not limited to pork.

Vegetables used in the manufacture of Champon and Jjajangmyeon may include vegetables commonly used such as potatoes, carrots, green onions, pumpkins, green onions, onion, cabbage, onions, and the like. Carrots that are rich in beta-carotene and do not lose vitamin A when roasted can be used after washing the skin. It is good to use it because it can supplement vitamin B, which is insufficient for meat intake, which is effective in improving antioxidant and immunity. Cabbage, which can protect the stomach by spicy food, is good to use in the manufacture of Champon. It is rich in vitamin U, and has excellent effects of suppressing inflammation and relieving hangovers. Chinese cabbage, rich in amino acids and sugars, is good to use when making Champon, and it can enhance the sweet and savory taste of Champon soup. It is recommended to use onions, which are good for various adult diseases, by washing them with quercetin-rich skin.

In the cooking process of Champon and Jjajangmyeon, all of the necessary liver must be adjusted with salt so that the taste of the broth or sauce does not remain in the mouth for a long time. It is preferable to use the salt of sea salt that is baked, and the dried salt can be dried to remove moisture and stored frozen.

The noodles of Champon and Jjajangmyeon are prepared from flour dough using lemon water, which is lemon juice diluted with water. You can get the liver detoxification and fat accumulation effect of the lemon itself by taking the noodles picked from the flour dough kneaded with lemon water, and the sour taste can be reduced because the lemon juice is diluted and used.

In particular, the noodles taken from the flour dough kneaded with lemon water can be poured with champon broth or jjjajang sauce over the noodles to keep the texture of the noodles for a long time after rubbing. While eating champon or jajangmyeon, the noodles are hardly cut or steamed, so the texture is very good. Also, before pouring the broth or sauce, pour 10 g (2 teaspoons) of lemon juice without diluting it, and mix the noodles for a longer time to taste good texture.

Hereinafter, the contents of the present invention will be described in more detail through examples. The examples are only intended to illustrate the present invention in more detail, and the scope of the present invention is not limited by them.

[Food ingredients]

The food material used in the present invention was purchased and used as a product that is commonly sold at a nearby traditional market or department store.

[Example 1] Preparation of flavor champon

Noodles were prepared with dough prepared by mixing 100 g of water with 0.35 g of lemon juice added to flour.

Squid 100g, pork 100g and onion 100g, carrot 100g, cabbage 100g and green onion 100g was finely chopped to prepare ingredients.

Subsequently, 35 g of lard per 100 g of the ingredients was mixed in a neutralizing pan preheated at 92 ° C. for 90 seconds, and the previously prepared ingredients were mixed and then roasted for 40 seconds at 97 ° C.

To the Chinese pan, including the roasted squid and pork meat ingredients, onions, carrots, Chinese cabbage, and green onions were prepared by cutting green onions, and 180 g of native garlic was added to perform the roasting process.

Roasted seafood, meat, and vegetables were added to the red pepper powder, and slightly fried at 100 ℃ for 5 seconds to complete the Champon dough.

The water was added to the finished Champon crust and seasoned with salt to boil Champon broth containing Champon crust while stirring so that red pepper powder and seasoning were well released for 5 minutes at 100 ℃ or higher. While boiling the champon broth, the impurities floating on the broth were removed and boiled on medium heat at 95 ° C. for 5 minutes to prepare the champon broth.

Pampong broth containing Champon dry was poured into the noodles to prepare the flavor Champon.

[Example 2] Preparation of flavor champon

The other process was the same as in Example 1, and 7 g of lemon juice was added to the champon broth before pouring the champon broth to the noodles, and then the champon broth was poured onto the noodles to prepare a flavor champon.

[Example 3] Preparation of flavor jajangjang

Noodles were prepared with dough prepared by mixing 100 g of water with 0.35 g of lemon juice added to flour.

Squid 100g, pork 100g and potato 60g, zucchini 70g, green onion 30g, cabbage 40g, onion 50g, carrot 60g, cabbage 40g and green onion 50g were finely chopped to prepare squeezed ingredients.

Subsequently, 35 g of lard per 100 g of the ingredients was mixed in a neutralizing pan preheated at 92 ° C. for 90 seconds, and the previously prepared ingredients were mixed, and then roasted for 40 seconds at 97 ° C. for 40 seconds to prepare Jjajang.

After mixing 1500 g of Chunjang with 600 g of the jangjang, then fry it for 2 minutes at 100 ℃.

After mixing and frying Chunjang, pour 1500 mL of water, stir so that the Chunjang does not stick, boil it at 98 ° C for 60 seconds, and adjust the concentration with corn starch to prepare a Jjajang sauce.

Jjajang sauce was poured onto noodles to prepare a flavored jajang.

[Example 4] Preparation of flavor jajangjang

The other process was the same as in Example 3, and 7 g of lemon juice was added to the jjajang sauce before the jjajang sauce was poured onto the noodles, and the champon broth was poured onto the noodles to prepare a flavor champon.

[Comparative Example 1] Preparation of general Champon

In Example 1, except for the fact that the lemon juice was not mixed with the flour, the other processes were the same to prepare a general champon.

[Comparative Example 2] Preparation of general Champon

In Example 1, except that the neutralizing pan was pre-heated at 80 ° C. for 40 seconds, the other processes were the same to prepare a general champon.

[Comparative Example 3] Preparation of general Champon

In Example 1, after mixing the ingredients, the other processes were the same, except that the ingredients were roasted on medium heat at 90 ° C. for 20 seconds to prepare a regular champon.

[Comparative Example 4] Preparation of general Champon

In Example 1, except for not adding garlic to the Champon broth, the other processes were the same to prepare a regular Champon.

[Comparative Example 5] Preparation of general Champon

In Example 1, except for adding 100 g of garlic to the champon broth, the other processes were the same to prepare a normal champon.

[Comparative Example 6] Preparation of general Champon

In Example 1, except for adding 300 g of garlic to the champon broth, the other processes were the same to prepare a general champon.

[Comparative Example 7] Preparation of general Champon

The other processes were the same as in the other example, except that red pepper powder was added to the roasted seafood, meat, and vegetables in Example 1 to complete the jjamppong dough by baking at 80 ° C for 30 seconds.

[Comparative Example 8] Preparation of general jajang

In Example 3, except for the fact that the lemon juice was not mixed with the flour, the other processes were the same to prepare a general Jajang.

[Comparative Example 9] Preparation of general jajang

In Example 3, except that the neutralizing pan was pre-heated at 80 ° C. for 40 seconds, the other processes were the same to prepare a general jajangjang.

[Comparative Example 10] Preparation of general jajangjang

In Example 3, after mixing the ingredients, the other processes were the same, except that the ingredients were roasted on medium heat at 90 ° C. for 20 seconds to prepare a general jajangjang.

[Comparative Example 11] Preparation of general jajangjang

In Example 3, except for mixing 600 g of jangjang with 600 g of jangjang jangjang, the other processes were the same to prepare a general jangjang.

[Comparative Example 12] Preparation of general Jjajang

In Example 3, except for mixing 500 g of jangjang with 600 g of jangjang and roasting at 90 ° C. for 5 minutes, the other processes were the same to prepare a general jangjang.

[Test Example 1] Sensory evaluation of flavor Champon and flavor Jjajang for taste, aroma and preference

In order to evaluate the efficacy of the flavor champon and flavor jjajang prepared as above, 30 general experiment panels were randomly selected by gender and age, and then one random experiment group was selected 3 times a day for a total of 5 days. Afterwards, the overall taste, overall fragrance, and overall preference were evaluated. At this time, the evaluation method was a 5-point evaluation method, which was very unsatisfactory: 1 point, dissatisfied: 2 points, normal: 3 points, satisfaction: 4 points, and very satisfied: 5 points.

At the time of evaluation, three experimental groups were randomly selected and evaluated until the experiments for all the experimental groups were completed, and the existing experimental groups were not affected by the evaluation of the next experimental group. After randomly sequential numbering so as not to know in advance, it was evaluated by blind-test.

Sensory evaluation results for taste, aroma and preference (arithmetic average of 30 panelists) Experimental group Sensory evaluation flavor Scent Preference Comprehensive evaluation
(Average of taste, aroma and preference) Example 1 4.80 4.90 4.88 4.86 Example 2 4.95 4.92 4.95 4.94 Comparative Example 1 3.80 2.95 3.74 3.50 Comparative Example 2 3.55 3.65 3.88 3.69 Comparative Example 3 3.34 3.81 3.66 3.60 Comparative Example 4 2.75 3.02 3.03 2.93 Comparative Example 5 3.52 3.60 3.72 3.61 Comparative Example 6 2.96 2.64 3.11 2.90 Comparative Example 7 1.38 2.10 1.68 1.72 Example 3 4.85 4.86 4.91 4.87 Example 4 4.90 4.94 4.96 4.93 Comparative Example 8 3.70 2.75 3.61 3.35 Comparative Example 9 3.47 3.61 3.78 3.62 Comparative Example 10 2.75 2.86 2.44 2.68 Comparative Example 11 2.50 3.01 2.64 2.72 Comparative Example 12 3.44 3.88 3.25 3.52 * Evaluation criteria: Very dissatisfied: 1 point, Dissatisfied: 2 points, Average: 3 points, Satisfaction: 4 points, Very satisfied: 5 points.

As can be seen from the results in Table 2, in the case of flavor champon and flavor jajangmyeon prepared through the manufacturing method of the present invention, the sensory evaluations such as taste, aroma, and preference generally receive excellent evaluation close to very good. , In the case of general Champon and general Jjajang, which do not conform to the recipe of the present invention, in terms of taste, aroma, and preference, the panel is evaluated on average or less on average, so that the flavor Champon and flavor of the present invention are significantly less competitive than Jjajang Confirmed.

From this, the present invention was completed by discovering that the recipe proposed in the present invention can satisfy the taste, aroma and preference of Champon and Jjajang to a high degree.

Although the present invention has been described based on the above-described embodiments, it is merely exemplary, and those skilled in the art will understand that various modifications and equivalent other embodiments are possible therefrom. Therefore, the true technical protection scope of the present invention should be defined by the technical spirit of the appended claims.

Claims (5)

Preparing noodles with dough prepared by mixing water with lemon juice added to flour;
Preparing seafood ingredients by cutting seafood, meat, and vegetables;
Placing lard on a Chinese pan and frying seafood and meat ingredients;
Stir-fry by adding vegetable ingredients to the Chinese pan, including roasted seafood and meat ingredients;
Preparing roasted seafood, meat, and vegetables by adding red pepper powder and roasting to make champon noodles;
Adding water to the champon stirrer and seasoning with salt to prepare champon broth including the champon nudge; And
Champon manufacturing method comprising the step of pouring the champon broth with noodles. According to claim 1,
The red pepper powder is a red pepper powder mixed with yam powder, champon manufacturing method. According to claim 1,
When adding the above vegetable ingredients, add chopped garlic together and fry it. Preparing noodles with dough prepared by mixing water with lemon juice added to flour;
Preparing meat ingredients by cutting meat and vegetables;
Stirring lard and oil in a Chinese pan and frying meat and vegetable ingredients;
Stir-frying the chunjang and adding water to bring the starch to a concentration with water in which the starch is cut to prepare a jjajang sauce; And
Jjajangmyeon manufacturing method comprising the step of pouring lemon water after adding lemon water to the noodles. The method of claim 4,
In the step of frying the meat and vegetable ingredients, potato among vegetables is a method of making Jjajangmyeon.