KR20170109952A - Method for producing hotchpotch noodle soup and hotchpotch noodle using the soup - Google Patents

Abstract

The present invention relates to a method for producing champzone soup, and more particularly, to a method for producing champzone soup by mixing edible oil, perilla oil, red pepper powder, mung bean powder and pepper powder, and a yeast extract, yeast, Preparing a liquid seasoning, mixing and heating water, anthocyanin, hinoki, ganoderma, dried kelp, and kelp concentrate to prepare broth; and frying seafood and vegetables, , Liquid seasoning, and broth.
According to the present invention, even if a separate chemical seasoning is not used, it exhibits excellent flavor through yeast extract and yeast, which are natural seasoning. In addition, the use of various herbal medicines not only has no taste sensation of soup, There is an advantage that the preference is high for both sexes because it is peculiar and is light and has a flavor. In addition, it has an advantage of improving the texture and taste of the surface by producing the surface using the parsley leaf, black sesame, alkaline ionized water and the like.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of producing champzone soup,

The present invention relates to a method for producing champon soup and a method for producing the same, and more particularly, to a method for producing champon soup with excellent flavor without chemical seasoning, To produce champon juice and chanpon which are excellent in their functionalities and nutritional properties.

Chanpon is a food that boils seafood or meat and a variety of vegetables in oil and then boils boiled and boiled noodles with chicken or pork bones. It is introduced by the Chinese who lived in Korea since the beginning of the 20th century like Jajangmyeon It is a typical dish that has been loved.

However, in the past, Champong, which was provided through a Chinese restaurant in the past, used meat and chicken broth to fry ingredients such as yummy specific oily taste and red pepper powder into the oil, resulting in an overall sensory taste, Cholesterol and the like by increasing the level of action by people with concerns such as adult illness is inadequate to eat.

Recently, there have been various attempts to solve the shortcomings of Champon.

First, Korean Patent Laid-Open No. 10-2009-0057801 discloses a method of cooking seaweed, shrimp, squid, squid, scallop egg, mushroom, chili oil, red pepper powder, white pepper, steamed garlic, , Chinese food, and Japanese food. However, this prior art patent has a disadvantage in that the price is remarkably increased by using an expensive material.

Korean Patent No. 10-1306387 also discloses that chanpon is prepared using a hot blanching vegetable to improve the texture and reduce the production time of chanpon. However, there is a disadvantage in that when the vegetable blanching vegetables are used together with broth, the overall taste becomes stronger.

In Korean Patent No. 10-1408318, seafood, chicken, and chicken legs were used to make soup flavored chanpon, but chicken and chicken legs were not used to remove odors of chicken and chicken legs.

In addition, such conventional Champon has a disadvantage in that its taste is not clean and not good for health as excessive chemical seasoning is used.

KR 10-2009-0057801 A KR 10-1306387 B1 KR 110-1408318 B1

Accordingly, an object of the present invention is to produce champagne soup using yeast extract and yeast instead of chemical seasoning, thereby eliminating the rough taste due to chemical seasoning and assisting the health of the consumer.

In addition, by using various oriental medicinal materials and dried kelp as a seawater ingredient, nutrition is imparted to the champong soup, and it is to have a pleasant taste that is not felt.

In addition, parsley leaves, black sesame seeds, etc. are mixed to produce a surface, thereby improving the texture and taste of the surface and helping the health of the recipient.

In order to accomplish the above object, the present invention provides a method for producing champagne soup, comprising the steps of preparing a sauce mixture by mixing edible oil, perilla oil, red pepper powder, mung bean powder, and black pepper, and mixing yeast extract, yeast, Preparing a liquid seasoning, mixing and heating water, anthocyanin, hinoki, ganoderma, dried kelp, and kelp concentrate to prepare broth; and frying seafood and vegetables, Seasoning, and broth.

Wherein the cooking oil and the perilla oil are mixed so as to have a temperature of 160 to 200 DEG C, and then red pepper powder, mung bean powder, and black pepper are mixed with 100 parts by weight of vegetable oil, 0.1 to 1 part by weight of the perilla oil, 50 to 80 parts by weight of red pepper powder, 10 to 25 parts by weight of the powdery mildew powder, and 0.5 to 2 parts by weight of the black pepper powder,

 The step of preparing the liquid seasoning by mixing the yeast extract, yeast, pepper powder, salt and water is carried out by heating the water to 90 to 100 ° C, mixing the yeast extract, yeast, pepper and salt, 3 to 5 parts by weight of yeast extract, 4 to 7 parts by weight of yeast, 0.5 to 2 parts by weight of black pepper and 15 to 25 parts by weight of salt,

The step of mixing and heating the water, ylang-ylang, hinoki, cauliflower, dried seaweed, and oyster concentrate to prepare broth water comprises 100 parts by weight of water, 0.5 to 2 parts by weight of sulfur, 0.5 to 2 parts by weight of hinoki, 1 to 1 part by weight of dried seaweed, 0.1 to 1 part by weight of dried seaweed, and 0.5 to 2 parts by weight of skeletal concentrated solution is heated at 60 to 100 ° C for 20 to 30 hours to extract broth.

In the step of mixing the sauce, the liquid seasoning and the broth, the seafood is oyster and clam, and the vegetables are cabbage, pumpkin, carrot, chopped mushroom, onion and leek , The mixing ratio of the sauce, the liquid seasoning, and the broth is 1: 2 to 3:10 to 20 by weight.

The chanpon according to the present invention is characterized in that the produced chanpung broth is poured on the chanpon surface.

Wherein the chanpon surface comprises a step of pulverizing a parsley leaf, a step of frying the black sesame into a pan and grinding, mixing the pulverized parsley leaf, black sesame, salt, a surface strengthening agent and alkaline ionized water, Adding the flour to the mixture and kneading the kneaded dough; aging the kneaded dough at 0 to 5 ° C for 30 to 90 minutes, shaping the kneaded dough into cotton, and boiling the kneaded dough.

According to the present invention, even if a separate chemical seasoning is not used, it exhibits excellent flavor through yeast extract and yeast, which are natural seasoning. In addition, the use of various herbal medicines not only has no taste sensation of soup, There is an advantage that the preference is high for both sexes because it is peculiar and is light and has a flavor.

In addition, it has an advantage of improving the texture and taste of the surface by producing the surface using the parsley leaf, black sesame, alkaline ionized water and the like.

Hereinafter, the present invention will be described in detail.

First of all, the most important feature of the present invention is to produce Champong soup with excellent flavor, i.e., good sensuality and no tastes, without using chemical seasoning. In addition, nutritional excellence, hangover resolution, liver function is good, and to help the health of the recipient is to maintain.

The method for producing champagne soup according to the present invention comprises the steps of preparing a sauce mixture by mixing edible oil, perilla oil, red pepper powder, mung bean powder, and black pepper, and preparing yeast extract, yeast, pepper powder, salt and water to prepare a liquid seasoning And mixing the seaweed concentrate with water to prepare seaweed; mixing seaweed and vegetables with the prepared seaweed sauce, liquid seasoning, and broth; .

Hereinafter, the present invention will be described step by step.

Edible oil, perilla oil, red pepper powder, Jinchwa powder , And pepper powder to prepare a sauce.

First, a sauce is made. The sauce is made by heating so that the cooking oil and the perilla oil have a temperature of 160 to 200 ° C, and then mixing red pepper powder, mung bean powder and pepper powder. At this time, the mixing ratio is set to 100 parts by weight of the cooking oil used in the sauce, 0.1 to 1 part by weight of the edible oil, 0.1 to 1 part by weight of the perilla oil, 50 to 80 parts by weight of the red pepper powder, 10 to 25 parts by weight of the powdery mildew, and 0.5 to 2 parts by weight of the pepper powder. .

The reason why the perilla oil is used in the present invention is that perilla oil is used together with edible oil so as to impart a high flavor and to eliminate a tastful taste. In addition, the mixture of pepper powder, chili powder, pepper powder, and pepper powder will significantly increase the flavor. And, the red pepper powder and the jinchosha powder are for the spicy taste, and give a strong spicy taste to the broth without giving it a rough taste. The edible oil, pepper powder, red pepper powder and the like are not limited, and it is natural that red pepper powder can be used as red pepper powder.

Yeast extract, yeast, black pepper, salt and water to prepare a liquid seasoning.

Next, water is heated to 90 to 100 DEG C, and yeast extract, yeast, black pepper and salt are mixed. At this time, the mixing ratio is 100 parts by weight of water, 3 to 5 parts by weight of yeast extract, 4 to 7 parts by weight of yeast, 0.5 to 2 parts by weight of black pepper and 15 to 25 parts by weight of salt, based on 100 parts by weight of water used for liquid seasoning do.

The yeast extract is a composition containing a water-soluble component extracted from yeast cells, and is a natural seasoning containing salts such as amino acids, proteins, peptides, vitamins, carbohydrates and phosphoric acid, and has an effect of improving flavor. The yeast extract may be a powder obtained by lyophilizing a yeast culture solution, or a commercially available yeast extract may be used when direct culture is difficult.

The yeast contains proteins, amino acids, minerals, and vitamin B group, and functions as digestion promotion, appetite promotion, dressing, metabolic function and the like. In addition, as described above, the flavor of the broth is enhanced with the yeast extract. Examples of the yeast include brewer's yeast, baker's yeast, milk yeast, and the like, but the kind thereof is not limited in the present invention.

The pepper and the salt are not limited in their kind, and it is preferable that the salt is a purified salt.

Water, emerald, Hinoki , Gooseberry, Dried kelp , Mixing the broth concentrate and heating to produce broth.

Next, water, ylang-yu, hinoki, gochujipi, kelp and kelp concentrate are mixed and heated at 60 ~ 100 ℃ for 20 ~ 30 hours to produce broth. At this time, the mixing ratio is 100 parts by weight of water consumed in broth, 0.5 to 2 parts by weight of water, 0.5 to 2 parts by weight of Hwanggi, 0.1 to 1 part by weight of sea cucumber, 0.1 to 1 part by weight of sea tangle, And 0.5 to 2 parts by weight of a flesh concentrate.

Here, the Astragalus membranaceus BUNGE has mild mildness and flavor, and has a medicinal ingredient such as folic acid and choline. Animal experiments inhibited the development of nephritis, delayed the onset of proteinuria and cholesterol, and hypotensive effects were also recognized. Therefore, when used as a material of broth, not only the problem of cholesterol due to excessive oil, but also the sensual taste can be removed.

The Hovenia dulcis Thunb. Is used for fever disease, dry mouth, hiccups, vomiting and helps diuretic and treats the upper liver disease by alcohol poisoning. A liver protective effect was reported by pharmacological action. Therefore, it is not only easy to protect the liver when used as a material of broth, but also improves the flavor of broth.

Acanthopanax senticosus is a rootstock of Acanthopanax senticosus (RUPR.et MAXIM) HARMS), which is a deciduous shrub of Araliaceae. It is effective for hypertension and heart disease, It is effective for improvement of function. Therefore, it is not only easy to protect the liver when used as a material of broth, but it also improves the overall broth flavor.

The dried kelp is rich in inorganic salts such as iodine, potassium, and calcium as well as a richness of the organic acid contained in the kelp, and inorganic salts can be supplied. The amino acid called laminin contained in the kelp is effective in lowering blood pressure have. Therefore, when the dried kelp is used as a seawater material, not only a rich taste but also nutritional property can be improved.

The skipjack concentrate was prepared by adding 20 to 30 parts by weight of water to the bovine bone and joint bones and heating the mixture at a temperature of 80 to 100 ° C for 10 to 15 hours. Thereafter, the bovine bone and the bones were removed, It is enriched until it becomes, and the flavor of the broth becomes good. At this time, as described above, the broth concentrate can be directly manufactured and used, but it is of course possible to purchase and use commercially available broth concentrate.

In addition, in the production of the broth, the broth can be prepared by adding 0.1 to 3 parts by weight of radish, green onion, host and garlic, respectively, in addition to the radish, hornwort, Using the host and the garlic, the flavor of the broth can be deeply and lightly turned, as well as the odor due to the tasted taste and the husk concentrate can be removed.

Broth of seafood and vegetables, and mixing the prepared sauce, liquid seasoning and broth.

Next, after finishing the seafood and vegetables for about 5 minutes, the saffron soup is prepared by thoroughly mixing the prepared sauce, liquid seasoning and broth.

Here, the seafood and vegetables are not limited in their kind, and when considering the price and taste, the most preferred seafood is to use oysters and clams. The vegetables include cabbage, pumpkin, carrot, mushroom, onion and leek . In addition, the amount of seafood and vegetables used is not limited.

The mixing ratio of the sauce, liquid seasoning, and broth is 1: 2 ~ 3: 10 ~ 2 by weight. This is because, when the mixing ratio is out of the above range, the balance of taste is broken and the overall sensibility is lowered.

The thus-produced Champong soup according to the present invention shows excellent flavor through yeast extract and yeast, which are natural seasoning, even if no chemical seasoning is used. The use of various herbal medicines prevents taste of soup, It is not only rich in minerals, but also has the advantage of being highly palatable to both men and women because of its unique, light and sweet flavor.

On the other hand, in the case of producing chanpon using the champagne soup of the present invention, in order to pour the produced champagne soup into the usual chanpon soup used in the production of chanpon, or to have better flavor and nutrition, And the like.

First, prepare the parsley leaf by grinding.

And black sesame fry well in the pan, then prepare the grind. Here, the pulverization particle size of the parsley leaf and black sesame is not limited, and pulverization using a blender is sufficient.

Then, the crushed parsley leaves, black sesame, salt, cotton strengthening agent and alkaline ionized water are mixed. At this time, the mixture has a deep green color due to parsley leaf and black sesame.

Here, the alkaline ionized water means that the alkaline ionized water is produced through various alkaline ionized water systems commercially available. The reason why the alkaline ionized water is used in the present invention is to add a chewy gum to the dough.

Next, wheat flour is added to the mixed mixture to sufficiently knead, and the kneaded dough is aged at 0 to 5 ° C for 30 to 90 minutes, molded into cotton, and boiled. At this time, the molding and boiling steps to the surface are the same as those of the conventional surface preparation method, so a detailed description thereof will be omitted. The surface strengthening agent is commercially available.

The amount of the material used in the production of the surface is 100 parts by weight of wheat flour, 2 to 5 parts by weight of salt, 1-2 parts by weight of a surface strengthening agent, 0.1 to 0.5 parts by weight of a parsley leaf 0.5 to 1 part by weight of black sesame and 43 to 48 parts by weight of alkaline ionized water. The alkaline ionized water may be used in an amount of 43 to 45 parts by weight in the summer and 46 to 48 parts by weight in the winter, And 44 to 47 parts by weight in spring and autumn.

When the sauce is poured on the surface to be produced as described above, it is advantageous that the nutritional property is remarkably excellent, the texture of the surface is chewy, the overall flavor is crisp and cool, and the sensibility is remarkably improved.

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Example 1)

After mixing 800 g of red pepper powder, 200 g of powdery mildew, and 10 g of pepper powder, 1.2 kg of cooking oil and 5 g of perilla oil were heated to 180 ° C, and the prepared mixture was mixed to prepare a sauce.

Next, 171 g of yeast extract, 261 g of yeast, 42 g of black pepper and 900 g of purified salt were mixed, and then 4.5 kg of water was heated to 80 DEG C, and the mixed mixture was mixed to prepare a liquid source.

Then, 30 grams of water was added to 185 grams of Hwanggi, 210 grams of hinoki, 100 grams of dried kelp, 200 grams of broth concentrate, 100 grams of Ganoderma lucidum, 500 grams of Noh, 300 grams of Broodstock, 300 grams of Host and 100 grams of Garlic. Then, the heated broth was cooled and sieved.

Next, 40 g of oysters, 40 g of clams, 30 g of Chinese cabbage, 30 g of pumpkin, 30 g of carrot, 30 g of mushroom, 30 g of onion and 30 g of leek are roasted in a pan for 5 minutes, and the prepared sauce 40 g, liquid sauce 95 g and broth 650 g And mixed.

Here, the broth concentrate, the yeast extract, and the yeast were all commercially available.

Then, the surface prepared in the same manner as the surface of chanpon commonly available in the above-mentioned Champong soup was added to complete the champon.

(Example 2)

The same chanpung broth as in Example 1 was used, and the cotton was prepared and used as follows.

20 kg of flour was prepared and 9 kg of alkaline ionized water was prepared through an alkaline ionized water. 500 g of a flower seed, 100 g of a purified salt, 280 g of a surface strengthening agent, and 60 g of a dried parsley leaf were prepared. In addition, 150 g of black sesame was roasted in a pan and prepared.

First, 60 g of parsley leaves were ground with a blender and 150 g of black sesame was ground with a blender. Next, the crushed parsley leaves, black sesame seeds, the prepared kotatsu, the tablets, the surface strengthening agent and the alkaline ionized water were all mixed. Then, the flour was mixed and the kneading was carried out by hand for 30 minutes. Next, the finished dough was put in a refrigerator (4 캜) and aged for 1 hour to prepare a cotton. The thus-prepared surface was cooked and added to the above-mentioned Champong soup.

(Test Example 1)

The sensory test was conducted on the above-described Example 1 and Example 2. [ As a control group, the commercial products of commercial chanpon-based seafood-based chanpon, which are distributed in the market, were sold in different stores as Comparative Examples 1 to 3. The sensory evaluation was carried out in the same manner as in Example 1 and Comparative Example except that 20 groups of sensory test agents were scored on a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: ).

The results are shown in Table 1 below.

division incense flavor Texture Overall likelihood Example 1 4.5 4.2 3.5 4.0 Example 2 4.6 4.8 4.8 4.8 Comparative Example 1 3.2 3.3 3.0 3.2 Comparative Example 2 2.7 2.9 2.8 2.8 Comparative Example 3 2.9 3.2 3.0 3.0

As can be seen from the above Table 1, Examples 1 and 2 according to the present invention are highly evaluated for flavor, taste, texture and overall taste as compared with Comparative Examples 1 to 3. In addition, it was confirmed that Example 2 using a separately produced face had a higher evaluation on taste, texture and overall taste than Example 1. It was judged that the texture of the cotton was good, the visual effect was excellent, and the flavor of the parsley and sesame was mixed with the flour.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims and their equivalents. Should be judged.

Claims (5)

Preparing a marinade by mixing edible oil, perilla oil, red pepper powder, clinker powder, and black pepper,
Yeast extract, yeast, black pepper, salt and water to prepare a liquid seasoning,
Mixing and heating water, anthracnose, hornblende, gochuji, kelp and kelp concentrate to produce broth;
Roasted seafood and vegetables, and then mixing the prepared sauce, liquid seasoning, and broth.
The method according to claim 1,
The step of preparing the marinade by mixing the edible oil, perilla oil, red pepper powder,
100 parts by weight of vegetable oil, 0.1-1 parts by weight of perilla oil, 50-80 parts by weight of red pepper powder, 10-25 parts by weight of glutinous rice flour are added to the mixture. The resulting mixture is heated to 160 to 200 ° C, 0.5 to 2 parts by weight of black pepper powder,
The step of preparing the liquid seasoning by mixing the yeast extract, yeast, pepper powder, salt and water,
100 parts by weight of water, 3 to 5 parts by weight of yeast extract, 4 to 7 parts by weight of yeast, 0.5 to 30 parts by weight of pepper powder, 2 parts by weight and 15 to 25 parts by weight of salt,
The step of mixing and heating the above water, yuanggi, hinoki, ganoderma, dried kelp, and oyster concentrate to produce broth,
Wherein the mixture is prepared by mixing 100 parts by weight of water, 0.5-2 parts by weight of sulfur, 0.5-2 parts by weight of hinoki, 0.1-0.1 part by weight of garlic, 0.1-1 part by weight of dried sea tangle, and 0.5-2 parts by weight of flesh- And heating the mixture at 100 占 폚 for 20 to 30 hours to extract the broth.
The method according to claim 1,
In the step of mixing the sauce, the liquid seasoning, and the broth with the prepared seafood and vegetables,
The mixture of the sauce, the liquid seasoning, and the broth is 1: 2 ~ 3: 10 ~ 20 weight ratio, and the seafood is oyster and clam, and the vegetables are cabbage, amber, carrot, ≪ / RTI >
Wherein the champon soup made by the method according to any one of claims 1 to 3 is poured on the side of the champon.
5. The method of claim 4,
The choppon-
A step of grinding the parsley leaves; a step of frying the black sesame seeds in a pan; and a step of mixing the pulverized parsley leaves, black sesame seeds, salt, a surface strengthening agent and alkaline ionized water, Kneading the kneaded dough at 0 to 5 DEG C for 30 to 90 minutes, aging the kneaded dough at 0 to 5 DEG C, shaping the kneaded product into a cotton, and boiling and kneading.