KR20230159075A - How to make bean sprout soup good for hangover - Google Patents
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 95
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 95
- 235000014347 soups Nutrition 0.000 title claims abstract description 30
- 206010019133 Hangover Diseases 0.000 title description 2
- 239000000203 mixture Substances 0.000 claims abstract description 45
- 239000000654 additive Substances 0.000 claims abstract description 21
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 9
- 241000018646 Pinus brutia Species 0.000 claims abstract description 9
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims 2
- 241000220259 Raphanus Species 0.000 description 11
- 241000209094 Oryza Species 0.000 description 10
- 238000009835 boiling Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 244000144619 Abrus precatorius Species 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- 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
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- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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Abstract
본 발명은 건조된 콩나물을 이용하여 콩나물국을 제조하는 방법에 관한 것으로서, 콩나물 80 내지 90 중량%에 무10 내지 20 중량%를 혼합하여 콩나물 혼합물을 형성하는 단계, 혼합된 콩나물 혼합물을 급속 건조하여 수분을 제거하는 단계,건조된 콩나물 혼합물을 일정한 형상으로 성형하는 단계, 콩나물 혼합물을 기준으로 다시마 5 내지 10 중량%, 마늘 1 내지 3 중량%, 솔잎 1 내지 3 중량%, 소금 2 내지 5 중량%를 혼합하여 첨가물을 제조하는 단계, 혼합된 첨가물을 밀봉하고 콩나물 혼합물과 함께 용기에 포장하는 단계를 포함하는 것을 특징으로 한다.The present invention relates to a method of producing bean sprout soup using dried bean sprouts, comprising mixing 80 to 90 weight percent of bean sprouts with 10 to 20 weight percent of radish to form a bean sprout mixture, rapidly drying the mixed bean sprout mixture. Removing moisture, forming the dried bean sprout mixture into a certain shape, 5 to 10% by weight of kelp, 1 to 3% by weight of garlic, 1 to 3% by weight of pine needles, and 2 to 5% by weight of salt based on the bean sprout mixture. It is characterized in that it includes the step of mixing the additives, sealing the mixed additives, and packaging them in a container together with the bean sprout mixture.
Description
본 발명은 숙취후 개운하게 먹을 수 있는 콩나물국 제조방법에 관한 것으로서, 더욱 상세하게는 콩나물을 건조 및 냉동하고 이에 다양한 첨가물을 혼합하여 뜨거운 물을 이용하여 간편하게 해동 및 섭취할 수 있는 콩나물국 제조방법에 관한 것이다.The present invention relates to a method of manufacturing bean sprout soup that can be eaten refreshingly after a hangover. More specifically, a method of manufacturing bean sprout soup that can be easily thawed and consumed using hot water by drying and freezing bean sprouts and mixing them with various additives. It's about.
일반적으로 친숙한 식품인 콩나물은 시원한 맛에 영양까지 풍부해서 나무랄 데 없는 식품이다. 콩나물은 콩을 물을 주어 발아시켜 재배한 것으로 철을 가리기 않고 항상 흔하게 구할 수 있으며 두아(豆芽), 두채아(豆菜芽)등으로도 불리는 우리의 전통 식품이다. 콩 속의 기름과 단백질은 대부분이 불포화 지방산으로 구성되었으며, 혈중 콜레스테롤 함량을 내린다는 사실이 알려져 있으며 이에 따라 많은 사람들이 콩나물국을 애용하고 있다. 겨울철과 같이 영양소가 흔하지 않을 때 콩나물은 이들 수용성 비타민의 좋은 공급원이 되는 것으로서 콩나물은 섬유소가 많아 장의 작용을 돕고 성인병 예방에도 효과가 있는 것으로 알려져 있다. 이와 같은 콩나물로 국을 끓이는 방법은 통상적으로 끓는 물에 콩나물을 넣고 마늘, 파 등을 첨가한 후 간장,소금 등으로 간을 맞추어 끓인다. 그러나 이와 같은 종래의 콩나물국 제조방법의 경우 많은 재료를 각각 준비하여야하는 번거러움이 있었다.또한, 콩나물국을 끓이는 과정도 복잡함으로 인해 간편하게 섭취하기 어려운 문제점이 있었다.Bean sprouts, a commonly familiar food, are impeccable in their refreshing taste and rich in nutrients. Bean sprouts are grown by germinating beans in water and are commonly available regardless of the season. They are also called dua (豆芽), duchae (豆菜芽), etc., and are our traditional food. Most of the oil and protein in soybeans consists of unsaturated fatty acids, and it is known to lower blood cholesterol levels, so many people love bean sprout soup. When nutrients are scarce, such as in the winter, bean sprouts are a good source of these water-soluble vitamins. Bean sprouts are high in fiber, which helps the intestines function well and is known to be effective in preventing adult diseases. This method of boiling soup with bean sprouts usually involves putting bean sprouts in boiling water, adding garlic, green onions, etc., then seasoning with soy sauce, salt, etc. and boiling. However, in the case of this conventional method of making bean sprout soup, there was the inconvenience of having to prepare many ingredients individually. Additionally, the process of boiling bean sprout soup was complicated, making it difficult to consume easily.
본 발명은 이와 같은 문제점을 해결하기 위한 것으로서, 콩나물을 포함하여 많은 재료를 각각 준비하여야 하는 번거러움을 해소할 수 있는 콩나물국 제조방법을 제공하는 것을 목적으로 한다.또한, 콩나물국을 끓이는 과정의 복잡함을 생략하고 간편하게 섭취할 수 있는 콩나물국 제조방법을 제공하는 것을 목적으로 한다.The present invention is intended to solve this problem, and its purpose is to provide a method for manufacturing bean sprout soup that can eliminate the hassle of preparing many ingredients, including bean sprouts. In addition, the complexity of the process of boiling bean sprout soup The purpose is to provide a method of manufacturing bean sprout soup that can be easily consumed by omitting the.
본 발명의 일 실시예에 따르면, 본 발명은 건조된 콩나물을 이용하여 콩나물국을 제조하는 방법에 있어서, 콩나물 80 내지 90 중량%에 무 10 내지 20 중량%를 혼합하여 콩나물 혼합물을 형성하는 단계, 혼합된 콩나물 혼합물을 급속 건조하여 수분을 제거하는 단계, 건조된 콩나물 혼합물을 일정한 형상으로 성형하는 단계, 콩나물 혼합물을 기준으로 다시마 5 내지 10 중량%, 마늘 1 내지 3 중량%, 솔잎 1 내지 3 중량%, 소금 2 내지 5 중량%를 혼합하여 첨가물을 제조하는 단계, 혼합된 첨가물을 밀봉하고 콩나물 혼합물과 함께 용기에 포장하는 단계를 포함하는 것을 특징으로 한다.또한, 본 발명에 따른 콩나물국 제조방법은 콩나물 혼합물을 기준으로 조리된 쌀밥 50 내지 70 중량 %를 급속건조하고 밀봉하는 단계, 밀봉된 쌀밥을 콩나물 혼합물 및 첨가물과 함께 용기에 포장하는 단계를 더 포함하는 것이 바람직하다.이때, 상기 용기는 용기본체 및 뚜껑부를 포함하고, 상기 뚜껑부는 개폐 가능하도록 형성된 것이 바람직하다.According to one embodiment of the present invention, the present invention relates to a method of producing bean sprout soup using dried bean sprouts, comprising the steps of mixing 80 to 90 wt% of bean sprouts with 10 to 20 wt% of radish to form a bean sprout mixture, Rapidly drying the mixed bean sprout mixture to remove moisture, forming the dried bean sprout mixture into a certain shape, 5 to 10% by weight of kelp, 1 to 3% by weight of garlic, and 1 to 3 weight of pine needles based on the bean sprout mixture. % and 2 to 5% by weight of salt to prepare additives, sealing the mixed additives and packaging them in a container together with the bean sprout mixture. In addition, the method for producing bean sprout soup according to the present invention. It is preferable to further include the step of rapidly drying and sealing 50 to 70% by weight of cooked rice based on the bean sprout mixture, and packaging the sealed rice in a container along with the bean sprout mixture and additives. At this time, the container is It is preferable that the container body and the lid part are formed to be openable and closed.
본 발명의 구성에 의하면, 콩나물을 끓이는 경우 많은 재료를 각각 준비하여야 하는 번거러움을 해소할 수 있게된다. 또한, 콩나물국을 끓이는 과정의 복잡함을 생략하고 간편하게 어느 장소에서나 콩나물국을 섭취하는 것이 가능하게 된다.According to the configuration of the present invention, it is possible to eliminate the inconvenience of having to prepare many ingredients individually when boiling bean sprouts. In addition, it becomes possible to omit the complexity of the process of boiling bean sprout soup and easily consume bean sprout soup anywhere.
도 1은 본 발명의 일 실시예에 따른 콩나물국 제조방법을 도시한 도면,
도 2는 본 발명의 일 실시예에 따른 콩나물국 제조방법에 있어서 용기의 일 실시예를 도시한 도면이다.1 is a diagram showing a method for manufacturing bean sprout soup according to an embodiment of the present invention;
Figure 2 is a diagram illustrating an embodiment of a container in the method of manufacturing bean sprout soup according to an embodiment of the present invention.
우선, 첫 번째 단계(S10)에서는 콩나물에 무를 혼합하여 콩나물 혼합물을 형성한다. 콩나물 혼합물의 경우 콩나물 80 내지 90 중량%에 무 10 내지 20 중량%를 혼합하는 것이 바람직하다. 콩나물 혼합물에 있어서 무가 10 중량%보다 적게 혼합되면 무 고유의 맛을 내기가 어려워지며 20 중량%보다 많이 첨가되면 콩나물국의 맛보다는 무국의 맛이 강해지게 된다. 따라서 콩나물과 무를 일정한 비율로 섞음으로써 콩나물국 고유의 맛을 살리고 무의 시원한 맛도 추가할 수 있게 된다. 이때 콩나물 혼합물은 콩나물과 무를 끓는 물에 조리한 후 서로 잘 섞음으로써 형성된다.그 다음 단계(S20)에서는 혼합된 콩나물 혼합물을 급속 건조한다. 콩나물과 무가 혼합된 콩나물 혼합물을 빠른시간 안에 건조함으로써 수분을 제거하고 콩나물 혼합물의 유통기간을 오랫동안 유지할 수 있다. 그 다음 단계(S30)에서는 급속 건조된 콩나물 혼합물을 일정한 형상으로 성형한다. 콩나물 혼합물을 급속으로건조함과 동시에 일정한 크기 또는 형상으로 성형하는 것도 가능하며 이와 달리 콩나물 혼합물을 건조한 후 일정한 형상으로 성형하거나 절단하는 것도 가능하다.그 다음 단계(S40)에서는 콩나물 혼합물을 기준으로 다시마 5 내지 10 중량%, 마늘 1 내지 3 중량%, 솔잎 1 내지 3 중량%, 소금 2 내지 5 중량%를 혼합하여 첨가물을 제조한다. 첨가물에는 다양한 재료가 포함될 수 있으나 다시마, 마늘, 솔잎, 소금 등이 포함됨으로써 콩나물국의 맛을 더욱 향상시킬 수 있게 된다. 이때, 콩나물 혼합물을 기준으로 다시마를 5 중량%보다 적게 포함하는 경우 시원한 맛을 내기 어려우며, 10 중량 %보다 많이 포함하는 경우에는 다시마의 맛이 콩나물의 맛보다 강해지게 된다. 또한, 콩나물 혼합물을 기준으로 마늘 1 내지 3 중량%, 솔잎 1 내지 3 중량%, 소금 2 내지 5 중량% 첨가하는 것이 적절하며, 마늘 1 중량%,솔잎 1 중량 %, 소금 2 중량 %보다 적게 첨가되면 간이 부족하여 원하는 콩나물국의 맛을 내기 어려워지며, 반대로 마늘 3 중량%, 솔잎 3 중량 %, 소금 5 중량 %보다 많이 첨가되면 첨가물의 맛이 콩나물의 맛보다 강해지게된다. 그 다음 단계(S50)에서는 혼합된 첨가물을 밀봉하고 콩나물 혼합물과 함께 용기에 포장한다. 혼합된 첨가물은 비닐과 같은 용기에 완전 밀봉하고 건조 성형된 콩나물 혼합물과 함께 용기에 밀봉한다.이와 같이 용기를 완전 밀봉함으로써 내부에 보관된 콩나물 혼합물 및 첨가물을 오랫동안 보관하는 것이 가능하게 된다.또한, 본 발명에 따른 콩나물국제조방법은 콩나물 혼합물을 기준으로 조리된 쌀밥 50 내지 70 중량 %를 급속 건조하고 밀봉하는 단계, 밀봉된 쌀밥을 콩나물 혼합물 및 첨가물과 함께 용기에 포장하는 단계를 더 포함하는 것도 가능하다. 콩나물 혼합물을 기준으로 조리된 쌀밥 50 내지 70 중량 % 건조하고 밀봉함으로써 원하는 경우 선택적으로 쌀밥을 콩나물국과 함께 섞어서 먹는 것이 가능하게 된다. 즉, 쌀밥은 별도의 비닐 등으로 밀봉함으로써 필요한 경우에만 개방해서 섭취할 수 있게 된다. 이때에도 용기는 완전 밀봉함으로써 내부에 보관된 콩나물 혼합물 및 첨가물, 쌀밥을 오랫동안 보관하는 것이 가능하게 된다. 한편, 도 2에 도시된 것처럼, 용기는 용기본체(40) 및 뚜껑부(50)를 포함하는 것이 바람직하다. 이때 뚜껑부(50)는 개폐 가능하도록 형성됨으로써 콩나물국을 먹고자 하는 경우에 용이하게 개방할 수 있게 된다. 용기 본체(40)에 포함된 콩나물 혼합물(10), 첨가물(20), 쌀밥(30)에 뜨거운 물을 첨가함으로써 콩나물국을 어는 장소에서나 간편하게 섭취할 수 있게 된다. 이때 첨가물(20) 및 쌀밥(30)은 비닐 등으로 밀봉됨으로써 오랫동안 유통 가능하며 섭취시 비닐 등을 개방하고 뜨거운 물을 첨가함으로써 콩나물국을 어는 장소에서나 간편하게 섭취할 수 있게 된다. 첨부된 도면을 참조하여 본 발명에 따른 콩나물국 제조방법을 설명하였으나, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 다양한 수정 및 변형이 이루어질 수 있음은 물론이다. 그러므로, 본 발명의 범위는 설명된 실시예에 국한되어 정해져서는 안되며, 후술하는 특허청구범위뿐만 아니라 이러한 특허청구범위와 균등한 것들 에 의해 정해져야 한다.First, in the first step (S10), bean sprouts are mixed with radish to form a bean sprout mixture. In the case of a bean sprout mixture, it is preferable to mix 10 to 20 wt% of radish with 80 to 90 wt% of bean sprouts. In the bean sprout mixture, if less than 10% by weight of radish is mixed, it is difficult to obtain the unique taste of radish, and if more than 20% by weight is added, the taste of radish soup becomes stronger than that of bean sprout soup. Therefore, by mixing bean sprouts and radish in a certain ratio, you can preserve the unique taste of bean sprout soup and add the refreshing taste of radish. At this time, the bean sprout mixture is formed by cooking bean sprouts and radish in boiling water and then mixing them well. In the next step (S20), the mixed bean sprout mixture is rapidly dried. By quickly drying the bean sprout and radish mixture, moisture can be removed and the shelf life of the bean sprout mixture can be maintained for a long time. In the next step (S30), the rapidly dried bean sprout mixture is molded into a certain shape. It is possible to rapidly dry the bean sprout mixture and mold it into a certain size or shape at the same time. Alternatively, it is also possible to dry the bean sprout mixture and then mold or cut it into a certain shape. In the next step (S40), the bean sprout mixture is used as a basis for forming kelp. Additives are prepared by mixing 5 to 10% by weight, 1 to 3% by weight of garlic, 1 to 3% by weight of pine needles, and 2 to 5% by weight of salt. Additives can include a variety of ingredients, but the taste of bean sprout soup can be further improved by including kelp, garlic, pine needles, salt, etc. At this time, if it contains less than 5% by weight of kelp based on the bean sprout mixture, it is difficult to achieve a refreshing taste, and if it contains more than 10% by weight, the taste of kelp becomes stronger than the taste of bean sprouts. In addition, it is appropriate to add 1 to 3% by weight of garlic, 1 to 3% by weight of pine needles, and 2 to 5% by weight of salt based on the bean sprout mixture, and less than 1% by weight of garlic, 1% by weight of pine needles, and 2% by weight of salt are added. If so, it becomes difficult to achieve the desired taste of bean sprout soup due to lack of seasoning. Conversely, if more than 3% by weight of garlic, 3% by weight of pine needles, and 5% by weight of salt are added, the taste of the additives becomes stronger than the taste of the bean sprouts. In the next step (S50), the mixed additives are sealed and packaged in a container along with the bean sprout mixture. The mixed additives are completely sealed in a plastic container and sealed in the container together with the dried and molded bean sprout mixture. By completely sealing the container in this way, it is possible to store the bean sprout mixture and additives stored inside for a long time. In addition, The bean sprout international preparation method according to the present invention further includes the steps of rapidly drying and sealing 50 to 70% by weight of cooked rice based on the bean sprout mixture, and packaging the sealed rice in a container along with the bean sprout mixture and additives. possible. By drying and sealing 50 to 70% by weight of cooked rice based on the bean sprout mixture, it becomes possible to optionally mix the rice with bean sprout soup and eat it, if desired. In other words, by sealing the rice with a separate plastic bag, it can be opened and consumed only when necessary. Even at this time, the container is completely sealed, making it possible to store the bean sprout mixture, additives, and rice stored inside for a long time. Meanwhile, as shown in FIG. 2, the container preferably includes a container body 40 and a lid portion 50. At this time, the lid portion 50 is formed to be openable and closeable, so that it can be easily opened when wanting to eat bean sprout soup. By adding hot water to the bean sprout mixture (10), additives (20), and rice (30) included in the container body (40), bean sprout soup can be easily consumed in any place where it is frozen. At this time, the additives 20 and the rice 30 can be distributed for a long time by being sealed with plastic, etc., and when consumed, the plastic, etc. are opened and hot water is added, making it possible to conveniently consume bean sprout soup in any place where it is frozen. The method for manufacturing bean sprout soup according to the present invention has been described with reference to the attached drawings, but of course, various modifications and variations can be made without departing from the technical spirit of the present invention. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined not only by the claims described below but also by equivalents to these claims.
S10: 콩나물에 무를 혼합하여 콩나물 혼합물을 형성하는 단계
S20: 혼합된 콩나물 혼합물을 급속 건조하여 수분을 제거하는 단계
S30: 건조된 콩나물 혼합물을 일정한 형상으로 냉동 성형하는 단계
S40: 다시마, 마늘, 솔잎, 소금을 혼합하여 첨가물을 제조하는 단계
S50: 혼합된 첨가물을 밀봉하고 콩나물 혼합물과 함께 용기에 포장하는 단계S10: Mixing bean sprouts with radish to form a bean sprout mixture
S20: Rapid drying of the mixed bean sprout mixture to remove moisture
S30: Freezing the dried bean sprout mixture into a certain shape
S40: Step of preparing additives by mixing kelp, garlic, pine needles, and salt
S50: Sealing the mixed additives and packaging them in containers together with the bean sprout mixture.
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