KR20060103593A - Manufacturing method of ulchigi cold noodles and ulchigi cold noodles manufactured by the above method - Google Patents
Manufacturing method of ulchigi cold noodles and ulchigi cold noodles manufactured by the above method Download PDFInfo
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- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 2
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61H—PHYSICAL THERAPY APPARATUS, e.g. DEVICES FOR LOCATING OR STIMULATING REFLEX POINTS IN THE BODY; ARTIFICIAL RESPIRATION; MASSAGE; BATHING DEVICES FOR SPECIAL THERAPEUTIC OR HYGIENIC PURPOSES OR SPECIFIC PARTS OF THE BODY
- A61H9/00—Pneumatic or hydraulic massage
- A61H9/0021—Hydraulic massage
- A61H9/0028—Hand-held devices for spraying and removing liquid while moved on the skin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61H—PHYSICAL THERAPY APPARATUS, e.g. DEVICES FOR LOCATING OR STIMULATING REFLEX POINTS IN THE BODY; ARTIFICIAL RESPIRATION; MASSAGE; BATHING DEVICES FOR SPECIAL THERAPEUTIC OR HYGIENIC PURPOSES OR SPECIFIC PARTS OF THE BODY
- A61H2201/00—Characteristics of apparatus not provided for in the preceding codes
- A61H2201/01—Constructive details
- A61H2201/0119—Support for the device
- A61H2201/0138—Support for the device incorporated in furniture
- A61H2201/0142—Beds
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61H—PHYSICAL THERAPY APPARATUS, e.g. DEVICES FOR LOCATING OR STIMULATING REFLEX POINTS IN THE BODY; ARTIFICIAL RESPIRATION; MASSAGE; BATHING DEVICES FOR SPECIAL THERAPEUTIC OR HYGIENIC PURPOSES OR SPECIFIC PARTS OF THE BODY
- A61H2201/00—Characteristics of apparatus not provided for in the preceding codes
- A61H2201/12—Driving means
- A61H2201/1207—Driving means with electric or magnetic drive
- A61H2201/1215—Rotary drive
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61H—PHYSICAL THERAPY APPARATUS, e.g. DEVICES FOR LOCATING OR STIMULATING REFLEX POINTS IN THE BODY; ARTIFICIAL RESPIRATION; MASSAGE; BATHING DEVICES FOR SPECIAL THERAPEUTIC OR HYGIENIC PURPOSES OR SPECIFIC PARTS OF THE BODY
- A61H2201/00—Characteristics of apparatus not provided for in the preceding codes
- A61H2201/16—Physical interface with patient
- A61H2201/1657—Movement of interface, i.e. force application means
- A61H2201/1664—Movement of interface, i.e. force application means linear
- A61H2201/1669—Movement of interface, i.e. force application means linear moving along the body in a reciprocating manner
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- Pain & Pain Management (AREA)
- Physical Education & Sports Medicine (AREA)
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- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
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- Noodles (AREA)
Abstract
본 발명은 고구마전분과 메밀가루를 2:1의 비율로 배합하여 반죽한 다음, 일정 굵기로 면을 뽑는 단계와; 각종 육고기와 간장 및 각종 양념류를 혼합하여 장시간 동안 고운 다음, 이를 맑게 걸러 육수간장을 제조하는 단계와; 무우와 배추 및 각종 양념류를 넣은 다음, 이를 자연 숙성시켜 동치미 김치 및 국물을 만드는 단계와; 다진양파, 다진파, 다진마늘, 다진생강, 고추가루, 설탕, 물엿, 후추, 간장을 혼합하여 양념장을 만드는 단계와; 상기 각 단계로 만들어진 내용물들로 냉면을 제조하는 단계로 이루어짐을 특징으로 한다.The present invention comprises the steps of kneading the mixture of sweet potato starch and buckwheat flour in a ratio of 2: 1, and then plucking noodles with a predetermined thickness; Mixing various meats, soy sauces, and various seasonings for a long time, and then filtering them to produce broth soy sauce; Adding radishes, cabbages and various seasonings, and then naturally ripening them to make Dongchimi Kimchi and broth; Chopped onion, chopped green onion, chopped garlic, chopped ginger, red pepper powder, sugar, syrup, pepper, soy sauce to make a sauce; Characterized in that the step consisting of manufacturing the cold noodles with the contents made in each step.
얼치기, 냉면, 육수간장, 동치미, 양념장. Freezing, cold noodles, broth soy sauce, Dongchimi, seasoning.
Description
본 발명은 냉면 제조방법에 관한 것으로서, 보다 상세하게는 얼큰하고 시원하며 담백한 맛을 내는 얼치기 냉면의 제조방법 및 상기 방법으로 만들어진 얼치기 냉면에 관한 것이다.The present invention relates to a method for manufacturing cold noodles, and more particularly, to a method for preparing a frozen noodle, which has a rich, cool and light taste, and a frozen noodle made by the method.
잘 알려진 바와 같이, 냉면은 여름철의 별미 중의 하나로서 더운 여름철에 필요한 수분과 각종 아미노산이 풍부하여 맛과 영양면에서 뛰어난 고유의 음식이다. 고서에서도 냉면의 영양과 효능에 대하여 많은 증거들이 발견되고 있으며, 한반도의 전 지역에서 다양한 형태의 냉면들이 전해지고 있으며, 그 중에서도 평양냉면과 함흥냉면 및 진주냉면이 대표적이다.As is well known, cold noodles are one of summer's delicacies and are rich in moisture and various amino acids necessary for hot summers, and are excellent foods in terms of taste and nutrition. A lot of evidence has been found in the ancient books about the nutrition and efficacy of cold noodles, and various types of cold noodles are transmitted throughout the Korean peninsula. Among them, Pyongyang cold noodles, Hamhung cold noodles and pearl cold noodles are typical.
위와 같은 냉면은 밀가루나 메밀가루를 주성분으로 하고 여기에 고구마나 감자 전분 등을 넣고 물과 소금을 첨가하여 냉면을 제조하게 되고, 그 밖에 특수한 재료를 사용하는 냉면으로는 쑥이나 칡, 인삼 등의 식물재료나 미역, 다시마 등의 해조류를 가공한 가공물을 냉면 원료와 혼합하여 냉면을 제조하고 있는 실정이다.Cold noodles such as flour and buckwheat flour are used as ingredients, and sweet potato or potato starch is added to it to make cold noodles. Water and salt are used to make cold noodles. Cold noodles are produced by mixing processed products of seaweed such as plant material, seaweed, kelp, etc. with cold noodles.
이러한 냉면은 무더운 여름철에 더위를 피하기 위한 음식으로 가장 많이 애용되고 있으며, 한 겨울철에도 즐겨찾는 음식이 되고 있다.These cold noodles are most commonly used as food to avoid heat in the hot summer season, and become a favorite food even in the winter.
한편, 오늘날에는 상기한 바와 같은 냉면(즉, 함흥냉면, 평양냉면, 진주냉면, 특수한 맛을 내는 냉면 등) 이외에 보다 담백하고 특이한 맛을 내는 냉면을 개발하는데 주력하고 있으며, 또한 소비자들의 다양한 욕구에 부응하기 위하여 보다 나은 냉면을 끓임 없이 연구 및 노력을 하고 있다.Today, in addition to the cold noodles (ie Hamheung cold noodles, Pyongyang cold noodles, pearl cold noodles, specially flavored cold noodles, etc.) as described above, we are focusing on developing cold noodles with a lighter and more unique taste. In order to live up to this, we are researching and making efforts without boiling better cold noodles.
따라서, 본 발명은 상기한 바와 같은 연구개발 및 노력의 일환으로 한국인의 입맛에 맞는 얼치기 냉면을 제조하는 방법을 제공하는데 그 목적이 있다.Therefore, an object of the present invention is to provide a method of manufacturing a frozen naengmyeon suitable for the taste of Korean as part of the research and development and efforts as described above.
또한, 본 발명의 다른 목적은 얼큰하고 시원하며 담백한 맛을 내는 얼치기 냉면을 제공함에 있다.In addition, another object of the present invention is to provide a frozen naengmyeon that gives a rich, cool and light taste.
이하 본 발명의 바람직한 실시 예를 상세히 설명하면 다음과 같다.Hereinafter, the preferred embodiment of the present invention will be described in detail.
후술될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 한 개의 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.DETAILED DESCRIPTION In the following detailed description, one representative embodiment of the present invention is set forth in order to achieve the above technical problem. And other embodiments that can be presented with the present invention are replaced by the description in the configuration of the present invention.
우선 본 발명에서 사용되고 있는 '얼치기 냉면'이라는 용어는 이것저것 조금씩 섞는다는 뜻으로, 각종 첨가물들을 섞어 얼큰하면서도 시원하고 담백한 맛을 내 는 냉면을 의미한다.First of all, the term 'cold noodle' used in the present invention means to mix little by little, and means a cold noodle that is mixed with various additives to give a lush, cool and light taste.
이러한 얼치기 냉면은 고구마전분과 메밀가루를 2:1의 비율로 혼합한 면과 장시간 동안 뜨거운 불에 고와서 얻어낸 육수간장(또는 육수짬탕) 및 동치미 김치와 국물, 그리고 각종 야채로 이루어진 양념장 등으로 이루어지며, 이를 구체적으로 서술하면 아래와 같다.This freezing cold noodle consists of a mixture of sweet potato starch and buckwheat flour in a ratio of 2: 1, broth soy sauce (or broth broth soup) obtained by boiling over a long heat, and seasoning sauce consisting of Dongchimi kimchi, broth, and various vegetables. If this is described in detail, it is as follows.
첫 번째로, 얼치기 냉면의 졸깃졸깃한 면은 고구마전분:메밀가루=2:1의 비율로 혼합한 다음, 이를 뜨거운 물로 반죽하여 일정 굵기로 뽑은 면을 말한다.First, the squeezed noodle of the cold noodle is mixed with sweet potato starch: buckwheat flour = 2: 1, and then kneaded with hot water to draw a certain thickness.
두 번째로, 상기 얼치기 냉면에 사용되는 육수간장은 육고기와 각종 양념류를 넣고 뜨거운 불에서 고운 맑은 짬탕을 말하며, 바람직하게는 우사골 30kg과 돈사골 20kg 및 닭 10마리를 48시간 동안 고운 다음, 여기에 다시 국간장 45ℓ와 진간장 15ℓ 및 소금 10kg, 고추씨 3kg, 감초 2kg, 계피 1kg, 무우 10kg, 양파 10kg, 대파 5kg, 생강 3kg, 마늘 6kg을 넣고 약 2시간 동안 고운 다음, 이를 맑게 걸러내어 만들어진 육수간장(육수짬탕)이다. 이때 위와같은 조성비로 만들어진 육수간장은 약 10,000인분 해당하는 량이다.Secondly, the broth soy sauce used for the cold noodle is meat and various seasonings, which means a fine clear soup from hot fire. Preferably, 30 kg of beef bone, 20 kg of pork bone and 10 chickens are refined for 48 hours. 45 liters of soy sauce, 15 liters of soy sauce, 10 kg of salt, 3 kg of red pepper seeds, 2 kg of licorice, 1 kg of cinnamon, 10 kg of radish, 10 kg of onions, 5 kg of leeks, 3 kg of ginger, and 6 kg of garlic Soy sauce (beef soup). At this time, the broth soy sauce made with the above composition amount is about 10,000 servings.
세 번째로, 본 발명의 얼치기 냉면에 사용되는 고기육수는 우양지와 우사골을 고운 육수에 닭 또는 꿩을 넣고 약 30분간 끓인 다음, 여기에 각종 야채를 넣고 상기 육수간장으로 간을 한 후, 이를 다시 30분간 더 끓인 후 식힌 다음, 맑은 육수만을 고운천으로 걸러 내어 차게해서 만든 것이다. 이때, 고기육수를 만들 때 사용되는 각종 야채로는 무우, 양파, 대파, 감초, 생강, 마늘, 후추 등이 사용된다.Thirdly, the meat broth used for the cold noodle of the present invention is boiled with chicken or pheasant for about 30 minutes, and then boiled with various vegetables and seasoned with the broth soy sauce. Boil it again for another 30 minutes, cool it, and filter out the clear broth with Gouncheon to make it cold. At this time, various vegetables used when making meat broth are used radish, onion, leek, licorice, ginger, garlic, pepper, and the like.
네 번째로, 본 발명의 얼치기 냉면에는 동치미 김치와 국물(이하 '동치미'라 함)이 사용되는데, 상기 동치미는 무우 10개, 배추 20포기, 간홍고추 3kg, 간생강 300g, 간마늘 1kg, 풀물 50ℓ, 설탕 5kg, 소금 등으로 만든 것이다. 즉, 무우와 배추를 먹기좋은 크기로 썰어 놓은 다음, 이를 소금으로 간을 하여 일정시간 동안 건져둔 다음, 여기에 간홍고추와 간생강, 간마늘, 설탕, 소금을 넣고 버무린 후, 여기에 다시 식힌 풀물을 첨가하여 혼합한 다음, 이를 장독이나 밀폐용기에 담아 자연 숙성시켜 동치미를 만든다. 이때 위와 같은 조성비로 만들어진 동치미는 약 500인분에 해당하는 량이다.Fourth, the ulchim cold noodle of the present invention is used Dongchimi Kimchi and soup (hereinafter referred to as 'Dongchimi'), the dongchimi is 10 radishes, 20 cabbage, liver red pepper 3kg, liver ginger 300g, liver garlic 1kg, grass water It is made with 50ℓ, 5kg sugar and salt. In other words, slice the radish and the Chinese cabbage into a size that is easy to eat, season it with salt, save it for a period of time, add red pepper, liver ginger, liver garlic, sugar, salt, and mix it. Pool water is added and mixed, and then it is put in a poisonous or airtight container and matured naturally to make a copper tooth. At this time, Dongchimi made with the above composition ratio is about 500 servings.
다섯 번째로, 본 발명의 얼치기 냉면에 사용되는 양념장은 다진양파 20kg과 다진파 2kg, 다진마늘 2kg, 다진생강 1kg, 고추가루 12kg, 황설탕 3kg, 물엿 6kg, 후추 100g, 국간장 10ℓ, 소금 1kg, 고기육수 30ℓ를 혼합하여 만든 것이다. 이때 상기와 같은 조성비로 만들어진 양념장은 약 1,500~2,000인분에 해당하는 량이다.Fifth, the seasoning sauce used for the cold noodle of the present invention is minced onion 20kg and minced onion 2kg, minced garlic 2kg, minced ginger 1kg, red pepper powder 12kg, brown sugar 3kg, starch syrup 6kg, pepper 100g, soy sauce 10ℓ, salt 1kg , Is made by mixing meat broth 30ℓ. At this time, the marinade made with the above composition ratio is about 1,500 to 2,000 servings.
여섯 번째로, 본 발명의 얼치기 냉면에는 육전과 지단 및 계란, 그리고 오이나물 등이 첨가되는데, 상기 육전은 돼지 등심 또는 소시지를 약 1~1.5mm의 두께로 절단하고 소금과 후추로 간을 한 다음, 이를 밀가루와 계란으로 차례로 옷을 입혀 프라이팬에 전을 구워서 만든 것이다. 또한 상기 오이나물은 오이를 1/2로 절단하여 채를 썬 다음, 이를 소금에 절여 건진 후, 다진고기와 갖은양념(예를 들어, 설탕, 소금, 후추, 마늘, 참기름)을 넣고 볶은 다음, 이를 강한 불에서 상기 절인 오이와 섞어낸 다음 식힌 것이다.Sixth, the ulchim cold noodle of the present invention is added to the jeonjeon, Zidane and eggs, cucumbers, etc. The jeonjeon is cut pork loin or sausage to a thickness of about 1 ~ 1.5mm and then seasoned with salt and pepper They were dressed in turn, dressed with flour and eggs, and baked in a frying pan. In addition, the cucumber is cut in half to cut the cucumbers, and then marinated, salted and dried, and then chopped with minced meat and various seasonings (for example, sugar, salt, pepper, garlic, sesame oil), It is mixed with the pickled cucumbers on a strong fire and cooled.
이하 본 발명의 바람직한 실시 예에 의거 상세히 설명하겠는 바, 상기 본 발명이 실시 예에 의해 한정되는 것은 아니다.Hereinafter will be described in detail based on the preferred embodiment of the present invention, the present invention is not limited by the embodiment.
[실시예 1]Example 1
우선, 고구마전분과 메밀가루를 2:1의 비율로 배합한 다음, 이를 반죽하고, 직경 1.5mm의 굵기로 면을 뽑는다.First, sweet potato starch and buckwheat flour are blended in a ratio of 2: 1, and then kneaded, and the noodles are drawn to a thickness of 1.5 mm in diameter.
다음, 상기 면을 삶은 후, 그 위에 동치미 김치를 적당량 올려놓고, 동치미 국물을 넣는다. 이때 상기 동치미 국물은 고기육수 대비 약 20중량% 정도가 적당하다.Next, boil the noodles, put an appropriate amount of Dongchimi Kimchi on it, and add the Dongchimi broth. At this time, the Dongchimi soup is about 20% by weight relative to the meat broth.
이후, 상기 동치기 김치 위에 양념장(큰 숟갈 1개 정도의 량)을 올린 다음, 상기 양념장 위에 오이나물, 배채, 오이채, 계란, 지단, 땅콩가루, 깨소금을 올리고, 전술한 내용물들이 담겨진 용기의 가장자리에 육전을 올린 다음, 상기 용기에 고기육수를 부우면 본 발명의 얼치기 냉면이 만들어지게 된다.Then, put the seasoning sauce (about 1 large spoon) on the Dongchi Kimchi, and then put on the marinade cucumbers, pears, cucumbers, eggs, almonds, peanut powder, sesame salt, and the container containing the above contents After placing the meat jeon on the edge, the meat broth is poured into the container to make the frozen noodle of the present invention.
이상으로 살펴본 바와 같이, 본 발명의 얼치기 냉면은 얼큰하면서도 시원하고 담백한 맛을 내기 때문에 소비자들의 욕구(미각)에 부응할 수 있으며, 특히 한국인의 입맛에 맞는 냉면을 소비자들에게 공급할 수 있는 상승적인 효과가 있다.As described above, the frozen naengmyeon of the present invention can satisfy the needs (taste) of consumers because it has a rich, cool and light taste, and in particular, the synergistic effect of supplying the cold noodle to the taste of Koreans to consumers There is.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101104183B1 (en) * | 2008-11-25 | 2012-01-12 | 신영자 | Water-cold noodles mainly from wild ginseng cultured roots |
| KR101276211B1 (en) * | 2011-01-19 | 2013-06-20 | 남양주시 | noodle manufacturing method comprising pear and water-based radish kimchi |
| KR101988881B1 (en) * | 2018-10-22 | 2019-06-13 | 강연자 | method of making condiment base for Neangmyeon and method of making Neangmyeon using the condimnet base |
| KR102057272B1 (en) * | 2019-03-29 | 2020-01-14 | 전순천 | Manufacture method of buckwheat noodles |
| KR20210069535A (en) * | 2019-12-03 | 2021-06-11 | 이성혁 | Method for manufacturing yookgeon-mul-naengmyon |
-
2005
- 2005-03-28 KR KR1020050025348A patent/KR20060103593A/en not_active Ceased
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101104183B1 (en) * | 2008-11-25 | 2012-01-12 | 신영자 | Water-cold noodles mainly from wild ginseng cultured roots |
| KR101276211B1 (en) * | 2011-01-19 | 2013-06-20 | 남양주시 | noodle manufacturing method comprising pear and water-based radish kimchi |
| KR101988881B1 (en) * | 2018-10-22 | 2019-06-13 | 강연자 | method of making condiment base for Neangmyeon and method of making Neangmyeon using the condimnet base |
| KR102057272B1 (en) * | 2019-03-29 | 2020-01-14 | 전순천 | Manufacture method of buckwheat noodles |
| KR20210069535A (en) * | 2019-12-03 | 2021-06-11 | 이성혁 | Method for manufacturing yookgeon-mul-naengmyon |
| KR20220002855A (en) * | 2019-12-03 | 2022-01-07 | 이성혁 | Method for manufacturing yookgeon-mul-naengmyon |
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