WO2007148948A1 - Ingredients making soup for bean noodles and cooking method - Google Patents
Ingredients making soup for bean noodles and cooking method Download PDFInfo
- Publication number
- WO2007148948A1 WO2007148948A1 PCT/KR2007/003049 KR2007003049W WO2007148948A1 WO 2007148948 A1 WO2007148948 A1 WO 2007148948A1 KR 2007003049 W KR2007003049 W KR 2007003049W WO 2007148948 A1 WO2007148948 A1 WO 2007148948A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- powder
- soup
- bean
- noodles
- main ingredient
- Prior art date
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 70
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 70
- 235000014347 soups Nutrition 0.000 title claims abstract description 58
- 235000012149 noodles Nutrition 0.000 title claims abstract description 38
- 239000004615 ingredient Substances 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims description 8
- 238000010411 cooking Methods 0.000 title claims description 6
- 239000000843 powder Substances 0.000 claims abstract description 51
- 239000002075 main ingredient Substances 0.000 claims abstract description 26
- 235000008935 nutritious Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 5
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 5
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 5
- 240000000249 Morus alba Species 0.000 claims abstract description 5
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 5
- 235000004347 Perilla Nutrition 0.000 claims abstract description 5
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 5
- 235000020232 peanut Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 description 4
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
Definitions
- the present invention relates to ingredients of bean soup for noodles, and more particularly, to nutritious ingredients of bean soup for noodles that are prepared in the form of powder and packaged for easily making bean soup for noodles.
- Noodles may be one of the most popular foods in summer. Noodles can be cooked in various forms such as noodles with assorted mixtures, noodles with broth, and noodles with bean soup. Various noodle foods can be provided depending on ingredients added to the noodles. For example, noodles with a bean soup (hereinafter, also referred to as bean noodles) is a food prepared by adding boiled noodles to bean soup.
- the bean used as a main ingredient of bean soup for noodles is a good source of protein and unsaturated fatty acid.
- the bean also includes calcium and various vitamins.
- the bean is considered as a perfect food good for preventing diseases such as adult diseases, osteoporosis, and obesity.
- Bean soup for noodles is prepared as follows: beans are placed in water for about five to nine hours to expand the beans; peels are removed from the beans after boiling the beans in water at about 100 0 C for about three to five minutes and cooling the boiled beans; the beans are pulverized while adding water to the beans; and then salt is added to the mixture of pulverized beans and water.
- the present invention provides solutions as follows. [8] (1) Various ingredients for noodle bean soup are powdered and packed for convenience in circulation. [9] (2) Bean soup for noodles can be rapidly prepared using the ingredients of the present invention. [10] (3) Delicious and nutritious bean soup ingredients for noodles can be provided.
- the ingredients for noodle bean soup provide advantageous effects as follows.
- FIG. 1 is a flowchart for explaining a method of cooking bean soup for noodles according to an embodiment of the present invention. Best Mode for Carrying Out the Invention
- the present invention is characterized in that 80 g of main ingredient powder and
- the main ingredient powder includes 84% by weight of bean powder, about 4% by weight of perilla seed powder, about 6% by weight of roasted bean powder, and about 6% by weight of peanut powder.
- the nutritious liquid soup is prepared by heating a green pepper, a carrot, a mulberry in a vessel placed in water,
- the present invention provides a method of cooking bean soup using the ingredients.
- the method includes: adding the main ingredient powder to about six times its weight of water and stirring the mixture of the main ingredient powder and the water;
- Ingredients for making bean soup for noodles includes main ingredient powder and nutritious liquid soup.
- the main ingredient powder includes about 84% by weight of bean powder, about 4% by weight of perilla seed powder, about 6% by weight of roasted bean powder, and about 6% by weight of peanut powder.
- the nutritious liquid soup is prepared by heating a green pepper, a carrot, a mulberry in a vessel placed in water. The main ingredient powder and the nutritious liquid soup are respectively packed in small bags.
- the bean powder is prepared by cleaning beans, drying the beans for removing moisture from the beans, and pulverizing the beans.
- the bean powder may be about 200 to 300 mesh. Other powders may also be about 200 to 300 mesh.
- the roasted bean powder is prepared using beans roasted in a vessel at a low temperature for about 5 to 10 minutes. When the beans are roasted, any other ingredient is not added to the beans.
- the nutritious liquid soup is prepared using colorful ingredients including vitamins such as a green pepper, a carrot, and a mulberry by heating the colorful ingredients respectively in a vessel placed in water and packing the extracted liquid residue.
- the water in which the vessel is placed for heating the colorful ingredient may be maintained at a temperature of about 80 0 C to 100 0 C.
- a method of cooking bean soup using the ingredients is performed as follows.
- the main ingredient powder is added to about six times its weight of water, and the mixuture of the main ingredient powder and the water is stirred.
- the nutritious liquid soup is added to the mixture of the main ingredient powder and the water.
- the mixture is cooled to provide the mixture as bean soup for boiled noodles.
- the number of packs of the main ingredient powder and the nutritious liquid soup can be properly selected.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Provided is ingredients of bean soup for noodles that are prepared in the form of powder and packaged for easily making bean soup for noodles. The ingredients for making bean soup for noodles includes main ingredient powder and nutritious liquid soup. The main ingredient powder includes about 84% by weight of bean powder, about 4% by weight of perilla seed powder, about 6% by weight of roasted bean powder, and about 6% by weight of peanut powder. The nutritious liquid soup is prepared by heating a green pepper, a carrot, a mulberry in a vessel placed in water. The main ingredient powder and the nutritious liquid soup are respectively packed in small bags. Therefore, various ingredients for noodle bean soup can be powdered and packed for convenience in circulation. Furthermore, bean soup for noodles can be rapidly prepared. In addition, delicious and nutritious bean soup ingredients can be provided.
Description
Description
INGREDIENTS MAKING SOUP FOR BEAN NOODLES AND
COOKING METHOD
Technical Field
[1] The present invention relates to ingredients of bean soup for noodles, and more particularly, to nutritious ingredients of bean soup for noodles that are prepared in the form of powder and packaged for easily making bean soup for noodles. Background Art
[2] Noodles may be one of the most popular foods in summer. Noodles can be cooked in various forms such as noodles with assorted mixtures, noodles with broth, and noodles with bean soup. Various noodle foods can be provided depending on ingredients added to the noodles. For example, noodles with a bean soup (hereinafter, also referred to as bean noodles) is a food prepared by adding boiled noodles to bean soup.
[3] The bean used as a main ingredient of bean soup for noodles is a good source of protein and unsaturated fatty acid. The bean also includes calcium and various vitamins. Thus, the bean is considered as a perfect food good for preventing diseases such as adult diseases, osteoporosis, and obesity.
[4] Bean soup for noodles is prepared as follows: beans are placed in water for about five to nine hours to expand the beans; peels are removed from the beans after boiling the beans in water at about 100 0C for about three to five minutes and cooling the boiled beans; the beans are pulverized while adding water to the beans; and then salt is added to the mixture of pulverized beans and water.
[5] Packs of frozen bean soup prepared by the above-described method are available in the market such that bean noodles can be easily prepared in home or restaurant by thawing the frozen bean soup and adding boiled noodles to the bean soup. Disclosure of Invention
Technical Problem
[6] However, conventional methods of preparing bean soup for noodles are complex and require much time. Moreover, packs of frozen bean soup for noodles are not delicious and require freezing equipment.
Technical Solution [7] To obviate above-described problems and limitations of the related art, the present invention provides solutions as follows. [8] (1) Various ingredients for noodle bean soup are powdered and packed for convenience in circulation.
[9] (2) Bean soup for noodles can be rapidly prepared using the ingredients of the present invention. [10] (3) Delicious and nutritious bean soup ingredients for noodles can be provided.
Advantageous Effects
[11] According to the present invention, the ingredients for noodle bean soup provide advantageous effects as follows.
[12] (1) Various ingredients for noodle bean soup are powdered and packed for convenience in circulation.
[13] (2) Bean soup for noodles can be rapidly prepared.
[14] (3) Delicious and nutritious bean soup ingredients can be provided.
Brief Description of the Drawings
[15] FIG. 1 is a flowchart for explaining a method of cooking bean soup for noodles according to an embodiment of the present invention. Best Mode for Carrying Out the Invention
[16] The present invention is characterized in that 80 g of main ingredient powder and
20 g of nutritious liquid soup are respectively packed. The main ingredient powder includes 84% by weight of bean powder, about 4% by weight of perilla seed powder, about 6% by weight of roasted bean powder, and about 6% by weight of peanut powder. The nutritious liquid soup is prepared by heating a green pepper, a carrot, a mulberry in a vessel placed in water,
[17] In addition, the present invention provides a method of cooking bean soup using the ingredients. The method includes: adding the main ingredient powder to about six times its weight of water and stirring the mixture of the main ingredient powder and the water;
[18] adding the nutritious liquid soup to the mixture of the main ingredient powder and the water;
[19] heating the mixture of the nutritious liquid soup, the main ingredient powder, and the water for about one minute while slowly stirring the mixture; and
[20] cooling the mixture to provide the mixture as bean soup for boiled noodles.
[21] Hereinafter, the present invention will be described more fully with reference to the accompanying drawing, in which exemplary embodiments of the present invention are shown.
[22] Ingredients for making bean soup for noodles includes main ingredient powder and nutritious liquid soup. The main ingredient powder includes about 84% by weight of bean powder, about 4% by weight of perilla seed powder, about 6% by weight of roasted bean powder, and about 6% by weight of peanut powder. The nutritious liquid soup is prepared by heating a green pepper, a carrot, a mulberry in a vessel placed in
water. The main ingredient powder and the nutritious liquid soup are respectively packed in small bags.
[23] The bean powder is prepared by cleaning beans, drying the beans for removing moisture from the beans, and pulverizing the beans. The bean powder may be about 200 to 300 mesh. Other powders may also be about 200 to 300 mesh.
[24] The roasted bean powder is prepared using beans roasted in a vessel at a low temperature for about 5 to 10 minutes. When the beans are roasted, any other ingredient is not added to the beans.
[25] The nutritious liquid soup is prepared using colorful ingredients including vitamins such as a green pepper, a carrot, and a mulberry by heating the colorful ingredients respectively in a vessel placed in water and packing the extracted liquid residue. Here, the water in which the vessel is placed for heating the colorful ingredient may be maintained at a temperature of about 80 0C to 100 0C.
[26] A method of cooking bean soup using the ingredients is performed as follows. In operation 10, the main ingredient powder is added to about six times its weight of water, and the mixuture of the main ingredient powder and the water is stirred.
[27] In operation 20, the nutritious liquid soup is added to the mixture of the main ingredient powder and the water.
[28] In operation 30, the mixture of the nutritious liquid soup, the main ingredient powder, and the water is heated at 100 0C for one minute while slowly stirring the mixture.
[29] In operation 40, the mixture is cooled to provide the mixture as bean soup for boiled noodles.
[30] 80 g of the main ingredient powder and 20 g of the nutritious liquid soup are respectively packed for one serving. Thus, when bean soup is prepared for two or more persons, the number of packs of the main ingredient powder and the nutritious liquid soup can be properly selected.
Claims
[1] Ingredients for making bean soup for noodles, comprising main ingredient powder including about 84% by weight of bean powder, about 4% by weight of perilla seed powder, about 6% by weight of roasted bean powder, and about 6% by weight of peanut powder; and nutritious liquid soup prepared by heating a green pepper, a carrot, a mulberry in a vessel placed in water, wherein the main ingredient powder and the nutritious liquid soup are respectively packed in small bags.
[2] The ingredients of claim 1, wherein 80 g of the main ingredient powder and 20 g of the nutritious liquid soup are packed for one serving.
[3] The ingredients of claim 1, wherein the bean powder, the perilla seed powder, the roasted bean powder, and the peanut powder are 200 to 300 mesh.
[4] A method of cooking bean soup using the ingredients of claim 1, comprising: adding the main ingredient powder to about six times its weight of water and stirring the mixture of the main ingredient powder and the water; adding the nutritious liquid soup to the mixture of the main ingredient powder and the water; heating the mixture of the nutritious liquid soup, the main ingredient powder, and the water at 100 0C for one minute while slowly stirring the mixture; and cooling the mixture to provide the mixture as bean soup for boiled noodles.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2006-0057169 | 2006-06-24 | ||
| KR1020060057169A KR100893224B1 (en) | 2006-06-24 | 2006-06-24 | Ingredients making soup for bean noodles and cooking method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2007148948A1 true WO2007148948A1 (en) | 2007-12-27 |
Family
ID=38833635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2007/003049 WO2007148948A1 (en) | 2006-06-24 | 2007-06-23 | Ingredients making soup for bean noodles and cooking method |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR100893224B1 (en) |
| WO (1) | WO2007148948A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017192373A (en) * | 2016-04-22 | 2017-10-26 | 株式会社ホイッスル三好 | Cooking method of soup noodle |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101247422B1 (en) * | 2011-10-20 | 2013-03-25 | 강무경 | Dried pollack water noodle and method for manufacturing the same |
| KR101453831B1 (en) * | 2013-05-14 | 2014-10-23 | 오태환 | The manufacturing method of ice bean noodles |
| KR102102144B1 (en) * | 2019-07-05 | 2020-04-20 | 주식회사 푸드코리아 | Soybean water containing peas and its preparation methods |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5561779A (en) * | 1978-11-02 | 1980-05-09 | Kenji Okada | Noodle sauce or soup mainly made from milk, dairy product, nut, and miso (bean paste) |
| KR880003573A (en) * | 1986-09-02 | 1988-05-28 | 이상화 | How to make instant soba noodles |
| KR900001313A (en) * | 1988-07-06 | 1990-02-27 | 김무영 | Soybean Soup and Soup Noodles |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960000028A (en) * | 1994-06-14 | 1996-01-25 | 안종석 | Bean noodle manufacturing apparatus and method |
| KR20000001959A (en) * | 1998-06-16 | 2000-01-15 | 김화조 | Brown rice-five grains-mixture and production method thereof |
| KR200403110Y1 (en) | 2005-07-18 | 2005-12-08 | 윤태소 | A instant noodle take with the bean soup |
-
2006
- 2006-06-24 KR KR1020060057169A patent/KR100893224B1/en not_active IP Right Cessation
-
2007
- 2007-06-23 WO PCT/KR2007/003049 patent/WO2007148948A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5561779A (en) * | 1978-11-02 | 1980-05-09 | Kenji Okada | Noodle sauce or soup mainly made from milk, dairy product, nut, and miso (bean paste) |
| KR880003573A (en) * | 1986-09-02 | 1988-05-28 | 이상화 | How to make instant soba noodles |
| KR900001313A (en) * | 1988-07-06 | 1990-02-27 | 김무영 | Soybean Soup and Soup Noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017192373A (en) * | 2016-04-22 | 2017-10-26 | 株式会社ホイッスル三好 | Cooking method of soup noodle |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20070122110A (en) | 2007-12-28 |
| KR100893224B1 (en) | 2009-04-16 |
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