KR102770777B1 - Manufacturing Method for Jang Kalguksu broth - Google Patents

Abstract

The present invention relates to a method for producing Gangwon-do style kalguksu broth by dissolving red pepper paste or soybean paste.
According to this embodiment of the present invention, a first heating step of adding 100 to 200 parts by weight of kelp to 100 parts by weight of water and heating the mixture at 100°C to 150°C for 6 to 8 hours to make a base broth; a second heating step of adding 200 to 300 parts by weight of dried kelp, 100 to 200 parts by weight of onion, 100 to 200 parts by weight of green onion, 20 to 70 parts by weight of red pepper seed, 100 to 200 parts by weight of chicken feet, 20 to 70 parts by weight of anchovy, 20 to 70 parts by weight of mackerel, 50 to 150 parts by weight of ginger, and 20 to 70 parts by weight of shrimp to the mixture and heating the mixture at 100°C to 150°C for 2 to 2 hours and 30 minutes to make a base broth; And the second heated base broth is placed in a cooling tank, cooled at a temperature of 17°C for 2 hours to 2 hours and 30 minutes, and then a step of mixing red pepper powder and red pepper paste is included.

Description

{Manufacturing Method for Jang Kalguksu broth}

The present invention relates to a method for producing Gangwon-do style kalguksu broth, which is produced by dissolving red pepper paste or soybean paste and containing dried squid.

There are many different types of kalguksu, including chicken kalguksu, herbal kalguksu, red bean kalguksu, and Jang kalguksu. Among them, Jang kalguksu is a spicy and deep-flavored Gangwon-do style kalguksu made by dissolving red pepper paste or doenjang in kalguksu. It originated from the days when salt was scarce and people boiled it with soy sauce to season it.

These Jang Kalguksu are made with our local foods, such as gochujang or doenjang, so their taste and nutrition are good and their demand is increasing nationwide. Accordingly, research on Jang Kalguksu that can capture the public's taste buds is required.

Meanwhile, as a technology related to the method of making kalguksu, there is a Korean registered patent No. 10-1903651 (September 28, 2018).

The present invention was developed to solve the above problems, and its purpose is to provide a method for producing broth for buckwheat noodle soup that is rich in nutrients and can appeal to the general public.

According to an embodiment of the present invention, a first heating step of adding 100 to 200 parts by weight of kelp to 100 parts by weight of water and heating the mixture at 100°C to 150°C for 6 to 8 hours to make a base broth; a second heating step of adding 200 to 300 parts by weight of dried kelp, 100 to 200 parts by weight of onion, 100 to 200 parts by weight of green onion, 20 to 70 parts by weight of red pepper seed, 100 to 200 parts by weight of chicken feet, 20 to 70 parts by weight of anchovy, 20 to 70 parts by weight of mackerel, 50 to 150 parts by weight of ginger, and 20 to 70 parts by weight of shrimp to the mixture and heating the mixture at 100°C to 150°C for 2 to 2 hours and 30 minutes to make a base broth; And the second heated base broth is placed in a cooling tank, cooled at a temperature of 17°C for 2 hours to 2 hours and 30 minutes, and then a step of mixing red pepper powder and red pepper paste is included.

In addition, it includes a step of low-temperature maturing the base broth in which the above-mentioned red pepper powder and red pepper paste have been mixed at a temperature below 0℃ for 24 to 48 hours.

In addition, the above-described gochujang is manufactured by mixing persimmon vinegar yeast or water parsley yeast with aspergillus oryzae, and the water parsley yeast is manufactured by using 62 to 68 wt% of water parsley and 32 to 38 wt% of brown sugar, alternately layering a layer of water parsley and a layer of brown sugar in a container, storing it in an aging chamber at 22 to 23°C, fermenting it for about 6 months, and using the persimmon vinegar yeast liquid, including a step of removing the white film that forms on top of 100 wt% of persimmon once every three days, and fermenting it for 6 months.

The kalguksu produced by the method for producing the broth for kalguksu of the present invention is produced by mixing specific raw materials and auxiliary materials to produce the broth, so that it is more nutritious than existing kalguksu while also being able to capture the taste buds of the general Korean public.

Figures 1 and 2 are drawings showing the broth preparation steps in the broth preparation method for buckwheat noodle soup of the present invention.
Figure 3 is a drawing showing a container for a long-cut noodle product of the present invention.

Figures 1 and 2 are drawings showing the broth production steps of the buckwheat noodle soup of the present invention, and Figure 3 is a drawing showing the broth production method of the buckwheat noodle soup of the present invention.

Hereinafter, the method for preparing broth for kalguksu of the present invention will be specifically explained step by step with reference to FIGS. 1 and 2.

[Method for making broth for Jangkalguksu]

The method for producing kalguksu broth of the present invention includes a pretreatment step (S10), a first heating step (S20), a second heating step (S30), and a cooling and mixing step (S40).

<S10: Preprocessing stage>

First, the above preprocessing step (S10) includes a step of receiving main and auxiliary raw materials, a washing step, and a cutting step.

The above-mentioned receiving stage is the stage where the main raw material (kelp) and secondary raw materials (dried persimmon, onion, green onion, red pepper seed, chicken feet, anchovy, mackerel, ginger, and shrimp) are received. At this receiving stage, the test report of the material is checked, and in the case of imported products, the import declaration confirmation certificate is checked. In addition, the freshness of the agricultural product is checked, and in the case of refrigerated products, it is determined whether it has been maintained at 0~10℃, and in the case of frozen products, -18℃ or lower.

Afterwards, when the main and secondary ingredients are received, the inedible parts of the ingredients are removed, washed cleanly, and then cut into pieces of a certain size. In the case of deopori, anchovies, and bandeng, the process of removing the entrails and lightly stir-frying them in a heated pan over medium heat may be included to remove the fishy smell and moisture.

<S20: 1st heating stage>

Next, the first heating step is the step of mixing the main ingredient (kelp) and water in a certain ratio and then heating the broth for the first time.

To explain the first heating step in more detail, it is a step to make a base broth by adding 100 to 200 parts by weight of kelp to 100 parts by weight of water and heating it at 100℃ to 150℃ for 6 to 8 hours.

In the case of kelp, use kelp with impurities removed, and boil it at a temperature of 100℃ or higher for 6 to 8 hours. If kelp is boiled for more than 8 hours, the liquid will come out, making the broth thick and adding bitterness, and if it is boiled for less than 6 hours, the broth will not come out well and the taste will be poor. After that, when the kelp is heated, use a strainer or the like to filter the kelp.

<S30: 2nd heating stage>

The above second heating step (S30) is a step of mixing auxiliary ingredients (dried perilla leaves, onion, green onion, red pepper seeds, chicken feet, anchovies, dried fish, ginger, and shrimp) into the broth for which the first heating is complete, and then heating it a second time.

To explain the above second heating step in more detail, for 100 parts by weight of base broth, 200 to 300 parts by weight of dried squid, 100 to 200 parts by weight of onion, 100 to 200 parts by weight of green onion, 20 to 70 parts by weight of red pepper seed, 100 to 200 parts by weight of chicken feet, 20 to 70 parts by weight of anchovy, 20 to 70 parts by weight of mackerel, 50 to 150 parts by weight of ginger, and 20 to 70 parts by weight of shrimp are added and the second heating is performed at 100 to 150°C for 2 to 2 hours and 30 minutes.

At this time, if the heating time exceeds 2 hours and 30 minutes, the fishy smell and unique bitter taste of anchovies, mackerel, and barley shrimp may become stronger, which may cause a feeling of rejection when consuming, and there is a problem of the auxiliary ingredients being softened and the broth becoming cloudy.

Also, if heated for less than 2 hours, the nutrients and flavor of the broth will not be well extracted. Therefore, it is recommended to heat for between 2 hours and 2 hours and 30 minutes.

Also, once the heating is complete, strain the broth through a sieve to remove the solids of the dried radish, onion, green onion, red pepper seeds, chicken feet, anchovies, mackerel, ginger, and barley shrimp.

<S40: Cooling and mixing stage>

The above cooling and mixing step (S40) is a step of putting the broth, for which the secondary heating has been completed, into a cooling tank to cool it, and then mixing in red pepper powder and red pepper paste.

In this cooling step, the broth can be placed in a cooling vessel and cooled at a temperature of 17℃ for 2 to 2 hours and 30 minutes. Here, it is preferable to mix the broth after cooling it to room temperature. This is because when mixing red pepper powder and red pepper paste while the base broth is hot, the ingredients contained in the ingredients and the ingredients contained in the red pepper paste and red pepper powder can chemically react with each other.

Afterwards, the base broth that has been cooled can be aged at a temperature below 0℃ for 24 to 48 hours. Generally, if the aging process is carried out for 48 hours, the savory taste and flavor that people find most delicious are enriched. However, if the aging process is carried out for more than 48 hours, spoilage may occur, which may cause an unpleasant odor.

Through this aging process, the broth is further enhanced in flavor and taste by blending together dried squid, onions, green onions, red pepper seeds, chicken feet, anchovies, mackerel, ginger, shrimp, and kelp.

The above-mentioned perilla seeds break down and detoxify alcohol that causes hangovers, relieve constipation, and have the effect of recovering from fatigue. They are also an ingredient that has the effect of making liver cells healthy and regenerating damaged cells due to the components hovenitins and amperopsin.

In addition, according to another embodiment of the present invention, the cinnamon tree, the cinnamon fruit, and the cinnamon root can be mixed and used in a mixing ratio of 1:1:1, and the broth is repeatedly heated 2 to 3 times over medium heat at 70 to 90°C to effectively extract the nutrients while neutralizing the toxicity of the cinnamon tree, the cinnamon fruit, or the cinnamon root.

That is, the method may further include a step of mixing 200 to 300 parts by weight of cinnamon tree, 200 to 300 parts by weight of cinnamon fruit, and 200 to 300 parts by weight of cinnamon root with 100 parts by weight of base broth and heating the mixture at medium heat of 70 to 90°C for 30 minutes to 1 hour, 2 to 3 times.

Here, when boiling the dried radish ingredients, it is advisable to boil it with the lid of the heating container open in order to blow away the toxic and harmful ingredients that are not beneficial to the body. Also, by adding the dried radish ingredients to the jangkalguksu as above, the hangover relief effect can be maximized when eating the jangkalguksu.

In addition, chicken feet are made by boiling chicken bones and meat, and do not use food additives such as salt or seasonings. They are rich in minerals such as calcium, sodium, and iron, gelatin, and amino acids and proteins, providing balanced nutrients.

In addition, ginger is excellent for preventing depression, promoting digestion, relieving pain, regulating moisture, increasing body temperature, removing waste from the body, sterilizing, treating coughs, removing phlegm, preventing high blood pressure by preventing blood clotting, preventing aging, breaking down cholesterol, relieving dizziness, and promoting metabolism.

In addition, onions help reduce cholesterol levels, break down fatty substances accumulated in the liver, reduce lipid levels in the liver and lower liver function, have a nourishing and tonic effect, help detoxify toxins accumulated in the body, have a blood purifying effect, improve kidney health, and are effective in preventing stroke.

In addition, kelp contains fucoidan, which improves immunity, and is rich in vitamin B1 and vitamin B2, which promote energy production and metabolism in the body, helping to quickly recover from fatigue, and it maintains calcium in the body, preventing irritability, increasing concentration, curing insomnia, and because it contains calcium, it is also effective for bone health.

In addition, the root of the parsley has the effect of warming the body, preventing colds, and boosting immunity, preventing not only rhinitis but also sinusitis, colds, and various other diseases. It contains vitamin C, which helps collagen synthesis, contains a lot of calcium, which strengthens bones, and contains an ingredient called allyl sulfate, which removes active oxygen, has an antioxidant effect, and has the effect of calming the nerves.

In addition, red pepper seeds are rich in capsaicin, which prevents blood clotting and is excellent for preventing arteriosclerosis and high blood pressure. It is also effective in preventing cancer. In addition, red pepper seeds are rich in unsaturated fatty acids, so eating them with oil has the effect of preventing aging.

In addition, anchovies contain taurine, which has the effect of lowering cholesterol, maintaining normal cholesterol and strengthening the heart. They also contain a lot of unsaturated fatty acids, EPA and DHA, which prevent arteriosclerosis and are effective for children's intellectual development. They are also effective for skin beauty, and they contain beta-carotene, which helps skin health by activating antioxidant action and preventing skin aging.

In addition, gochujang contains a lot of free amino acids and free sugars, so it is quickly absorbed by the body and is effective as a fast-acting fatigue recovery food. It also removes fishy odor and contains capsaicin, so when consumed in moderation, it calms the stomach and provides a sense of stability, and promotes sweating to excrete waste products, so it is effective in preventing and treating colds and various diseases, and is therefore widely used in food.

In this way, the method for manufacturing the broth for kalguksu according to the present invention is rich in nutrients and has a good taste because it is made by boiling our own natural ingredients.

Meanwhile, conventional gochujang is generally made using only Aspergillus oryzae. The taste and flavor of gochujang fermented using only Aspergillus oryzae is inferior to that of gochujang.

Therefore, according to another embodiment of the present invention, the kalguksu of the present invention can be manufactured by mixing persimmon vinegar yeast or water parsley yeast with aspergillus oryzae in the red pepper paste added to the broth.

Accordingly, during the maturation period of gochujang, the yeast that grows produces alcohol and organic acids, adding a unique aroma and flavor to the gochujang, and with the addition of persimmon vinegar and water parsley yeast ingredients, it becomes much more nutritious than conventional gochujang. In addition, it is possible to produce a broth based on gochujang that is even more savory.

The water parsley yeast extract added to the production of gochujang is made by washing the water parsley cleanly, placing it in a colander, and draining it. Then, in a jar, use 62-68% by weight of water parsley and 32-38% by weight of brown sugar, and alternately layering the water parsley and brown sugar in layers to fill the container. After storing it in an aging room at 22-23℃, it is fermented for about 6 months before use.

In addition, the persimmon vinegar yeast extract added to the production of gochujang is made by washing 100% of the weight of persimmons in water, completely removing the moisture, placing them in a jar, and storing them in a maturing room at 22 to 23℃, removing the white film that forms on top once every three days, and using them after fermentation for six months. At this time, the acetic acid content is at least 2.6%, and the other vinegars are 4.0 to 20%. The citric acid in the persimmon vinegar reacts with the trimethylamine (TMA) in the fish to reduce the fishy smell and have a sterilizing effect.

This water parsley yeast extract contains vitamin A, vitamin C, iron, protein, phosphorus, soramnetin, persicarin, quercetin, kaempferol, potassium, etc., and is an alkaline food rich in minerals and fiber that are good for the body, and the essential oil component that gives it a unique fragrance and taste not only stimulates the appetite, but also has the power to clear the mind and purify the blood, and has an excellent detoxification effect, so it is especially effective in detoxifying various toxins in the body, and is an essential food for liver disease or juice therapy, and is effective for symptoms such as jaundice or ascites, other acute and chronic hepatitis, and liver cirrhosis, and has the effect of lowering blood pressure and helping relieve neurasthenia and stress, and has a hemostatic effect, so it is good for women's hematuria, and the mild taste acts on the kidneys to make urination easier, and is also effective in preventing and treating anemia and constipation, and the aftereffects of stroke, and it is known to have a role in preventing blood acidification and helping to absorb heavy metals that enter the body and easily excrete them from the body.

This persimmon vinegar yeast extract is known to have an excellent hemostatic effect that stops diarrhea and stomachache through the astringent effect of the mucosal surface tissue of tannic acid, one of the components of persimmons, and suppresses internal bleeding caused by pulmonary tuberculosis, bronchial dilatation, lung tumors, uterine bleeding, and hemorrhoids. The vitamin C it contains increases resistance to various types of viruses and is excellent for preventing colds. It also synthesizes a fibrous protein called collagen to strengthen blood vessels, thereby preventing and treating various adult diseases of the circulatory system such as hypertension and heart disease. It also lowers the pH of food to increase its preservation function, stimulates the secretion of digestive juices with its sour taste to stimulate the appetite and quickly recover from fatigue, and contains a large amount of natural citric acid, which is known to have a strong sterilizing effect.

Meanwhile, the method for manufacturing the broth for kalguksu of the present invention uses a packaging container (10) with markings (11) as shown in Fig. 3 to package the broth.

Accordingly, consumers can adjust the concentration of the broth by looking at the markings (11) on the packaging container (10) to adjust the amount of broth for each consumer according to their various tastes.

The present invention described above with reference to the attached drawings can be modified and changed in various ways by those skilled in the art, and such modifications and changes that are not limited by the claims should be interpreted as being included in the scope of the present invention.

10: Packaging Container
11: Scale
S10: Preprocessing stage
S20: 1st heating stage
S30: Second heating stage
S40: Cooling and mixing stage

Claims (4)

The first heating step is to make a base broth by adding 100 to 200 parts by weight of kelp to 100 parts by weight of water and heating it at 100℃ to 150℃ for 6 to 8 hours;
A second heating step of making a base broth by adding 200 to 300 parts by weight of dried squid, 100 to 200 parts by weight of onion, 100 to 200 parts by weight of green onion, 20 to 70 parts by weight of red pepper seed, 100 to 200 parts by weight of chicken feet, 20 to 70 parts by weight of anchovy, 20 to 70 parts by weight of mackerel, 50 to 150 parts by weight of ginger, and 20 to 70 parts by weight of shrimp to 100℃ to 150℃ for 2 hours to 2 hours and 30 minutes; and
A step of putting the second heated base broth into a cooling tank and cooling it at a temperature of 17℃ for 2 to 2 hours and 30 minutes, then mixing in red pepper powder and red pepper paste;
Including,
The above-mentioned walnuts, onions, green onions, red pepper seeds and chicken feet are cut into pieces and added to the first heated base broth.
The above is,
It is characterized by using walnuts prepared by mixing walnut tree, walnut fruit and walnut root in a 1:1:1 ratio with the first heated base broth and heating it repeatedly 2 to 3 times for 30 minutes to 1 hour at medium heat of 70 to 90℃.
Once the mixing of the above red pepper powder and red pepper paste is completed, the base broth for which the mixing is completed is aged at a low temperature of 0℃ or below for 24 to 48 hours.
A method for producing kalguksu broth, characterized by including:
delete delete In the first paragraph,
The above gochujang is,
It is manufactured by mixing the yeast extract of persimmon vinegar or water parsley yeast extract with the yeast of gukgun.
The above water parsley yeast extract is made by using 62 to 68 weight% of water parsley and 32 to 38 weight% of brown sugar, and then filling a container with layers of water parsley and brown sugar alternately, storing it in a maturing chamber at 22 to 23℃, and fermenting it for about 6 months before use.
The above persimmon vinegar yeast extract is used after removing the white film that rises on top of 100% persimmon weight once every three days and fermenting it for six months.
A method for producing kalguksu broth, characterized by including: