KR20220059280A - Method for producing schisandra chinesis cold noodle soup - Google Patents

Abstract

The present invention relates to a manufacturing method of schisandra chinensis fruit naengmyeon broth, and more specifically, to a manufacturing method of schisandra chinensis fruit naengmyeon broth, which includes the steps of: (a) preparing dried pollack, radish, onion, green onion, whole ginger, red pepper seed and whole garlic as basic ingredients, preparing licorice, jujube, astragalus and bay leaves as herbal medicine ingredients, putting them in a broth container and filling them with water; (b) simmering for 4-6 hours; (c) scooping out basic ingredients and herbal ingredients in the broth container; (d) adding flavored soy sauce; and (e) performing refrigeration aging by adding schisandra chinensis fruit vinegar.

Description

Schisandra naengmyeon broth manufacturing method {METHOD FOR PRODUCING SCHISANDRA CHINESIS COLD NOODLE SOUP}

The present invention relates to a method for preparing omija naengmyeon broth, and to a method for preparing omija naengmyeon broth with increased flavor and weakness by adding omija vinegar to a basic broth prepared based on pollack and banchan.

In general, naengmyeon is a traditional food that has been enjoyed since the time of our ancestors, and is often sold as a la carte menu for dining out. At the same time, various methods of preparing the broth necessary to make naengmyeon are being tried, and as there are various attempts, there are various methods of manufacturing. Naengmyeon broth can be largely divided into meat-based or seafood-based depending on which ingredients are used as the base.

As a meat base, beef shank, pork bones, or chicken feet are used. For beef, it is common to use pork loin and ethmoid stock, and for pork, pork bones and chicken feet (or whole chicken) are used together. Therefore, beef, pork, or chicken are also used together.

However, there is still a risk that Korea’s traditional food may be turned into processed food due to the use of naengmyeon broth with synthetic additives or acidulant added to give the broth a flavor. It is important how it harmonizes, increases weakness, and adds flavor.

Registered Patent Publication No. 10-2092841

The present invention was invented in view of the above problems, and it is to provide omija naengmyeon broth with increased taste, nutrition and weakness by adding omija vinegar, which has been fermented and aged for more than 3 years, to naengmyeon broth.

In order to achieve the above object, the present invention is a method for producing Schisandra naengmyeon broth, (a) preparing blackfish, radish, onion, green onion, whole ginger, red pepper seeds and whole garlic as basic ingredients, and licorice, jujube, Preparing astragalus and bay leaves, putting them in a broth container, and then filling them with water; (b) simmering for 4 to 6 hours; (c) scooping out the basic ingredients and herbal ingredients in the broth; (d) adding soy sauce; and (e) refrigerated aging by adding Schisandra vinegar; It is characterized in that it includes.

Preferably, the seasoned soy sauce is characterized in that it is prepared by mixing sesame leaves, soy sauce, soy sauce, canary fish sauce and salt, and aging for 4 to 6 months.

Preferably, the omija vinegar is characterized in that it is manufactured through a fermentation process by mixing makgeolli seed vinegar and omija enzyme.

Preferably, the makgeolli seeds are mixed with glutinous rice and white rice in the same ratio and soaked for 4 hours; Cooling to a temperature of 30 to 35 ℃ after removing the water and cooking godubap; mixing godubap and yeast at a weight ratio of 1000:1; Wrapping it in a cotton cloth and then opening it to allow air to pass through once or twice a day; A step in which rice yeast is prepared by aging for two days or more; manufacturing a base wine and deotsul from the rice yeast; Preparing makgeolli through a step of aging for 7 to 10 days; After removing the sediment of the makgeolli, mixing with seed vinegar in a weight ratio of 10:3; characterized in that it is prepared including.

Preferably, the Schisandra enzyme comprises the steps of: mixing omija extract prepared by aging raw omija for 3 years or more and white sugar in a 1:1 weight ratio; First fermenting for more than 6 months to prepare a primary fermented Schisandra enzyme; After mixing the primary fermentation Schisandra enzyme and white sugar in a 2:1 weight ratio, the secondary fermentation step was carried out for 10 months; and mixing the secondary fermented Schisandra enzyme and sugar in a 1:1 weight ratio and placing the mixture in an Onggi.

According to the present invention, the omija naengmyeon broth produced by the method for producing omija naengmyeon broth can provide the effect of increasing taste, nutrition and strength by adding omija vinegar that has been fermented and aged for a long time.

In addition, research has shown that Schisandra improves muscle and bone aging, strengthens the heart, stops coughing, and enhances immune function. It has an excellent ability to protect muscles from various stimuli.

1 is a flowchart showing the manufacturing process of omija cold noodles broth.
The figure on the left of FIG. 2 shows that the container in which Schisandra vinegar is stored is wrapped with a cotton cloth, and the figure on the right shows that the temperature and humidity of the place where Schisandra vinegar is stored are measured.

Hereinafter, the present invention will be described in detail with reference to the contents described in the accompanying drawings. However, the present invention is not limited or limited by the exemplary embodiments.

1 is a flow chart showing the manufacturing process of omija cold noodle broth.

To make Schisandra Naengmyeon broth, first prepare basic broth. To prepare basic broth, based on a 100L broth container, the basic ingredients are 2~4kg of blackfish, 1~2kg of bandaengi, 2~4kg of radish, 2~4kg of onion, 1~3 layers of green onion, 0.5~1.5 of whole ginger. kg, 0.5-1.6 kg of red pepper seeds, and 0.5-1.5 kg of whole garlic, and put 0.5-1.5 kg of licorice, 0.5-1.5 kg of jujube, 0.5-1.5 kg of astragalus, and bay leaves as herbal ingredients into a broth container. Then fill the water tank up to 2/3 full.

After boiling for 4 to 6 hours to evaporate the water, take out the basic and herbal ingredients.

After that, in order to prepare soy sauce, sesame leaves are prepared as a basic ingredient. As ingredients for sesame leaf sauce, prepare soy sauce, soy sauce, canary fish sauce, and salt. Put 45L of soy sauce, 45L of soy sauce, 90L of canary fish sauce, and 1.2L of salt in 2 kg of perilla leaves.

After that, it is aged for 4 to 6 months before use.

Put the prepared soy sauce into the broth container No. 18 with a 1.2L ladle.

Add kelp and sugar once with a 1.2L ladle.

Fill the broth container with water and simmer until it is half the size of the broth container.

If the broth container is cooled for a day, the basic broth is complete.

In order to add omija vinegar to the basic broth, as for the method of preparing omija vinegar, first, prepare makgeolli seed vinegar and omija enzyme. As a method of manufacturing makgeolli seed vinegar, prepare glutinous rice and white rice, mix them in the same ratio, soak for 4 hours, and then drain the water.

After that, cook Godubap and cool it to 35℃.

After mixing godubap and yeast at a weight ratio of 1000:1, wrap it in a cotton cloth and store it. Open 1-2 times a day to allow air to pass through.

The temperature is maintained at 17~18℃ and the humidity is 60%, and after 2 days, it can be confirmed that it is made of rice yeast.

Makgeolli is manufactured by making makgeolli from rice malt and aging it for 7-10 days. The sediment is removed from the prepared makgeolli and mixed with the seed vinegar in a weight ratio of 10:1 to 10:5 to prepare makgeolli seed vinegar.

As a manufacturing method of the Schisandra enzyme, those aged for at least 3 years, which are Schisandra extract, are used.

Aged raw omija and white sugar are mixed in a weight ratio of 3:1 to 1:1, fermented for 4 to 6 months, and then mixed with the primary fermented omija enzyme and white sugar in a weight ratio of 3:1 to 2:1. It can be fermented as tea for 8-10 months. Fermented omija and sugar are mixed in a weight ratio of 3:1 to 1:1 to prepare omija enzyme. The prepared Schisandra enzyme is stored in an earthenware container.

Schisandra vinegar is completed by mixing and fermenting the prepared makgeolli seed vinegar and omija enzyme, and is stored at a temperature of 25~35℃.

Dilute two ladles of prepared omija vinegar, put it in the basic broth, and refrigerate to ripen it to complete the broth of omija naengmyeon.

Comparative Example 1. Preparation of basic broth

To prepare the basic broth, based on a 100L broth container, prepare 3 kg of blackfish, 1.5 kg of banyan fish, 3 kg of radish, 3 kg of onion, 2 scallions, 1 kg of whole ginger, 1 kg of red pepper seeds and 1 kg of whole garlic as the basic ingredients. As ingredients, 1 kg of licorice, 1 kg of jujube, 1 kg of astragalus and 1 kg of bay leaves were prepared and put in a broth container.

After putting the basic ingredients and herbal medicine ingredients in the broth container, fill with water up to 2/3 of the broth container.

After boiling for about 5 hours to evaporate the water, the basic ingredients and herbal medicine ingredients were retrieved.

Then, to prepare soy sauce, sesame leaves, soy sauce, soy sauce, canary fish sauce, and salt were prepared. To 2 kg of perilla leaves, 45L of soy sauce, 45L of soy sauce, 90L of canary fish sauce, and 1.2L of salt were placed in a pot.

Then, it was aged for 5 months to complete the soy sauce.

The prepared soy sauce was put into the broth container No. 18 with a 1.2L ladle.

Kelp and sugar were added once with a 1.2L ladle.

Fill the broth tank with water and boil it until it is half the size of the broth tank.

The basic broth was completed by cooling the broth container for one day.

Preparation Example 1. Primary fermented omija vinegar prepared from omija enzyme only fermented in primary fermentation

To prepare omija vinegar, first, makgeolli seed vinegar and omija enzyme were prepared.

Makgeolli seed vinegar was prepared as follows: glutinous rice and white rice were prepared, mixed in the same ratio, soaked for 4 hours, and then drained.

Godubap was made and cooled to about 35℃.

Godubap and yeast were mixed in a weight ratio of 1000:1, and then wrapped in cotton cloth and stored. It was opened 1-2 times a day to allow air to pass through.

The temperature was maintained at 17~18℃, and the humidity was maintained at 60%, and after 2 days, it was confirmed that rice yeast was formed.

Makgeolli was prepared by preparing malt liquor and deotsul from rice malt and then aging it for 10 days. The sediment was removed from the prepared makgeolli and mixed with the makgeolli in a weight ratio of 10:3 to prepare makgeolli brine.

Schisandra enzyme was prepared by the following process: Schisandra extract, raw Schisandra, aged for 3 years, was used.

Aged raw omija and white sugar were mixed in a 1:1 weight ratio and fermented for 6 months as primary fermentation to prepare primary fermented omija enzyme.

Omija vinegar was completed by mixing and fermenting the primary fermentation omija enzyme and makgeolli seed vinegar, and was stored at a temperature of 25-35°C.

Preparation Example 2. Secondary fermented omija vinegar prepared from secondary fermented omija enzyme

Preparation of the makgeolli seed and the production of the primary fermented Schisandra Schisandra enzyme were carried out in the same manner as in Preparation Example 1.

After that, the primary fermented Schisandra enzyme and white sugar were mixed in a 2:1 weight ratio, and then fermented for 10 months in the second to prepare a secondary fermented Schisandra enzyme.

Secondary fermented omija vinegar was completed by mixing and fermenting secondary fermented omija enzyme and makgeolli seed vinegar, and was stored at a temperature of 25-35°C.

Example 1. Schisandra Naengmyeon Broth Containing Primary Fermented Schisandra Vinegar

The primary fermented omija naengmyeon broth was completed by diluting two ladles of Schisandra vinegar prepared in Preparation Example 1 to the basic broth prepared in Comparative Example 1, and refrigerated aging.

Example 2. Schisandra Naengmyeon Broth Containing Secondary Fermented Schisandra Vinegar

Secondary fermented omija naengmyeon broth was completed by diluting two ladles of omija vinegar prepared in Preparation Example 2 to the basic broth prepared in Comparative Example 1 and refrigerated and aged.

Evaluation 1. Sensory evaluation of omija naengmyeon broth

In order to evaluate the taste of Schisandra naengmyeon broth, as a sensory test, 30 men and women in their 20s and 50s were asked to taste the Schisandra naengmyeon broth, and then their satisfaction was evaluated, and taste, flavor, and overall preference were evaluated. Taste, flavor, and overall preference were performed on a 5-point scale. Sensory test items were very bad: 1 point, slightly bad: 2 points, average: 3 points, slightly good: 4 points, very good: 5 points blind Evaluation was carried out, and the evaluation results are shown in [Table 1] below.

Referring to [Table 1], it was confirmed that satisfactory results were obtained in the evaluation of the Schisandra naengmyeon broth of Example 2 rather than the basic broth of Comparative Example 1 and the Schisandra naengmyeon broth of Example 1.

Evaluation 2. Measurement of antibacterial activity

For the measurement of antibacterial activity, Escherichia coli strains were cultured for 24 hours.

E. coli bacteria were smeared on LB agar medium, loaded with basic broth, primary fermented Schisandra naengmyeon broth, and secondary fermented omija naengmyeon broth on paper discs, and then cultured at 37°C. Antibacterial activity was confirmed through the presence or absence of a transparent ring around the paper disk by culturing for 24 hours.

Results of evaluation 2.

To investigate the antibacterial activity of Schisandra naengmyeon broth, the results of measurement of growth inhibition against major food poisoning bacteria are shown in [Table 2] below.

Transparent rings were not observed in the basic broth of Comparative Example 1 and the primary fermented Schisandra naengmyeon broth of Example 1, and in the secondary fermented Schisandra naengmyeon broth of Example 2, a transparent ring of 1.5±0.3 cm against E. coli bacteria was added. indicated.

This means that the secondary fermented Schisandra naengmyeon broth has an antibacterial effect on E. coli bacteria.

Above, a specific part of the present invention has been described in detail, for those of ordinary skill in the art, it is clear that this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby. something to do. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (5)

In the method for producing omija cold noodle soup,
(a) filling the broth with water after placing the basic ingredients including blackfish, radish, onion, green onion, whole ginger, red pepper seeds and whole garlic and herbal ingredients including licorice, jujube, astragalus and bay leaves;
(b) simmering for 4 to 6 hours;
(c) scooping out the basic ingredients and herbal ingredients in the broth;
(d) adding soy sauce; and
(e) refrigerated aging by adding omija vinegar; A method for producing omija cold noodle soup comprising a. According to claim 1,
The seasoned soy sauce is a method for producing omija naengmyeon broth, characterized in that it is prepared by mixing sesame leaves, soy sauce, soy sauce, canary fish sauce and salt, and aging for 4 to 6 months. 3. The method of claim 2,
The omija vinegar is a method for producing omija naengmyeon broth, characterized in that it is prepared through a fermentation process by mixing makgeolli seed vinegar and omija enzyme. 4. The method of claim 3,
The makgeolli seed vinegar,
Mixing glutinous rice and white rice in the same weight ratio and soaking for 4 hours;
Cooling to a temperature of 30 to 35 ℃ after removing the water and cooking godubap;
mixing godubap and yeast at a weight ratio of 1000:1;
Wrapping it in a cotton cloth and opening it to allow air to pass through once or twice a day;
Aging for two days or more to prepare rice yeast;
manufacturing a base wine and deotsul from the rice yeast;
Preparing makgeolli through a step of aging for 7 to 10 days; and
After removing the sediment of the makgeolli, mixing with the seed vinegar in a weight ratio of 10:3; Schisandra naengmyeon broth, characterized in that it is prepared including. 5. The method of claim 4,
The Schisandra enzyme is
A step of mixing omija extract prepared by aging raw omija for at least 3 years and white sugar in a 1:1 weight ratio;
Preparing a primary fermented Schisandra Schisandra enzyme fermented for 6 months or more;
After mixing the primary fermentation Schisandra enzyme and white sugar in a 2:1 weight ratio, the secondary fermentation step was carried out for 10 months; and
A method of producing omija naengmyeon broth, characterized in that it includes; mixing the second fermented omija enzyme and sugar in a 1:1 weight ratio and putting it in an onggi.

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