KR102492573B1 - Noodle sauce and manufacturing method of the same - Google Patents

Abstract

The present invention relates to udon sauce and a preparation method thereof and, more specifically, to udon sauce prepared according to a new recipe which satisfies various preferences and needs of consumers and a preparation method thereof. More specifically, the present invention relates to udon sauce prepared according to a new recipe which harmonizes well with udon to enhance the texture of udon noodles as well as the taste and flavor of udon, thereby increasing preference and a preparation method thereof. The preparation method of udon sauce according to the present invention comprises the steps of: (S1) adding 2 T of anchovy powder, 0.5 T of yam powder, 0.5 T of fig powder, and 1 piece of kelp to 0.5 cup of water and 0.5 cup of rice wine to boil the mixture and then age the same for 24 hours; (S2) adding 1.5 cups of soy sauce and 2 cups of cooking wine to the water-rice wine mixture aged for 24 hours in the step (S1) to boil the mixture; (S3) adding 3 T of bonito flakes, 1.5 T of Hon Dashi (Japanese seasoning), 1.5 T of sugar, and 1 T of anchovy Dashida (seasoning) when the water-rice wine mixture in the step (S2) starts to boil and boiling the mixture on medium heat for three minutes to obtain an udon sauce solution; and (S4) cooling the udon sauce solution boiled in the step (S3) at room temperature to filter the solution through a filtration mesh to obtain clean udon sauce.

Description

Udon sauce and its manufacturing method {NOODLE SAUCE AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to an udon sauce and a method for manufacturing the same, and more particularly, to a udon sauce of a new recipe that can satisfy various tastes or needs of consumers and a method for manufacturing the same.

More specifically, the present invention relates to a udon sauce of a new recipe and a method of manufacturing the same, which can increase preference by improving not only the taste and aroma of udon but also the texture of udon noodles in harmony with udon.

In general, it is a type of food that can be eaten by boiling udon and other flour-based noodles in a broth brewed to create a unique taste, and it is becoming a popular food for busy modern people.

Usually, the broth used for udon is used as a broth by brewing anchovies or kelp as a main ingredient for a long time, and it is common to add a little seasoning to the broth so that it tastes good.

In addition, recently, in consideration of the nutritional aspect, udon noodles and udon soup are served with various vegetables, and various sauces mixed with various seasonings are added to suit the various tastes of consumers.

However, it is necessary to consider that there are consumers who prefer the clear broth brewed by the original anchovies or kelp, and there are also consumers who want the clear broth to be served with a sauce mixed with various seasonings, such as dadaegi. It is required to implement a unique sauce that meets the tastes of various types of consumers by selectively adding sauce to udon soup according to the needs of consumers.

On the other hand, in the past, various seasonings were added to the soup, and various flavors were obtained by the difference in the ratio of seasonings or manufacturing methods. However, there is a problem that there is no recipe that can produce a certain taste desired by consumers or manufacturers, and accordingly, the taste is slightly different every time even in a restaurant operated as a business. In particular, it is required to implement a sauce that can satisfy the expectation of a certain taste experienced by consumers by implementing the taste of a standardized pattern by opening a franchise.

In addition, in the case of udon, the soup is a clear broth brewed using anchovies or kelp. Despite the traditional prejudice that udon soup is clear, even if you add a sauce to the udon soup, it is positive for consumers that a unique and new taste can be realized. In order to imprint with, above all, it is required to implement a sauce that can be standardized to implement a certain taste, and can be selectively added to the existing clear udon soup according to the consumer's preference.

On the other hand, as a prior art related to various udon or udon sauce, Korean Patent Registration No. 10-2368784 (registration date February 24, 2022), green onion root, kelp, anchovy, salt and water at 10:8:30:2 : Mixing at a weight ratio of 50, boiling at a temperature of 90 ~ 110 ℃ for about 60 minutes, and then removing the ingredients to prepare broth (S1); Preparing udon noodles by boiling udon noodles in boiling water at 100 ° C or higher for 3 to 5 minutes, then rinsing in cold water at -1 to 3 ° C and removing them (S2); Prepare pork, crown daisy, green onion, red pepper powder, black pepper powder, seaweed powder, cooking oil, oyster sauce, sesame oil, and garlic in a weight ratio of 30:20:20:7:5:10:2:2:2:2. preparing topping materials by shredding chalice, slicing crown daisy into 4-6cm lengths and green onion pieces of 04-06cm lengths (S3); Among the topping materials prepared in the step of preparing the topping materials (S3), the cooking oil is placed in a frying pan and heated sufficiently to reach a temperature of 50 to 60 ° C over a hot fire, and then pork strips, oyster sauce, sesame oil, and garlic are among the topping materials. , Adding red pepper powder and roasting over high heat for 2 to 4 minutes to complete stir-fried pork and vegetables (S4); And 30% by weight of udon noodles rinsed in cold water, put in a bowl, stir-fried pork stir-fry and 20% by weight of topping material, and then pour 50% by weight of broth to complete udon (S5). A technology related to the manufacturing method of udon with pork as the main ingredient is posted, and in Korean Patent Registration No. 10-1652215 (registration date August 23, 2016), fermented turmeric, kelp, water, skipjack tuna, A preparation step (S200) of preparing cooking wine, rice wine, soy sauce, salt, sugar, and Hondashi; Adding kelp to the water contained in the cooking container and boiling to make kelp broth, then adding dried bonito flakes to the kelp broth and brewing the dried bonito broth (S210); Put the dried bonito broth made in the bonito broth manufacturing step (S210) in a pot and boil it while adding thick soy sauce, soup soy sauce, turmeric fermentation liquid, cooking wine, rice wine, Honda City, salt, and sugar in turn. Cool the fermented turmeric liquid mixture made by further boiling , Mixing and maturing fermented turmeric solution for a certain period of time in a low temperature state (S220); and, in the preparation step (S200), the fermented turmeric solution is prepared by putting sugar and water in a fermentation container and heating to make sugar syrup, sugar A first fermentation step (S110) of immersing a net containing turmeric root pieces in the fermentation container containing syrup, and then fermenting the fermentation container for 13 to 17 days under constant temperature conditions with the lid closed; A second fermentation step (S120) of adding yeast or makgeolli to the first fermentation broth prepared by the first fermentation step (S110) and fermenting it for 13 to 17 days with the lid closed; Udon using turmeric fermentation broth, characterized in that it is produced by a turmeric fermentation broth separation step (S130) of filtering out the fermentation broth in the fermentation vessel subjected to secondary fermentation in the secondary fermentation step (S120) and extracting and separating only the liquid turmeric fermentation broth A technique for preparing the soup is posted.

In addition, in Korean Patent Registration No. 10-1013798 (registration date: February 1, 2011), pulverizing seed-removed Cheongyang pepper using a chopper equipped with a rotary blade so that the particle diameter is 0.1 to 2 mm. ; Grinding the peeled onion using the chopper to have a particle diameter of 0.1 to 2 mm; and adding 8 to 12% by weight of chemical seasoning (MSG) powder, 8 to 12% by weight of sugar powder, 8 to 12% by weight of Cheongyang dried red pepper powder, and 4 to 8% by weight of dried red pepper powder into a hopper and mixing them. ; 8 to 12% by weight of each chemical seasoning (MSG) powder, 8 to 12% by weight of sugar powder, 8 to 12% by weight of Cheongyang dried red pepper powder, and 4 to 8% by weight of dried red pepper powder added to the hopper and mixed with soy sauce 40 Adding ~50% by weight and kneading for 1 to 3 minutes; Adding 6 to 10% by weight of the pulverized Cheongyang pepper and 8 to 12% by weight of the pulverized onion in the kneading step and homogenizing while kneading for 3 to 5 minutes; Aging at room temperature for 60 to 120 minutes immediately after the homogenization step; A technology related to a method for manufacturing a sauce added to udon soup, characterized in that it comprises a; refrigerated storage at 0 to 4 ° C. immediately after the aging step is posted, Republic of Korea Patent No. 10-1106186 (registration date On January 9, 2012), in the method for producing stir-fried udon sauce, 3 to 5 kg of onions, 400 to 600 g of garlic, 110 to 130 g of carrots, and 500 to 700 g of ham were cut into appropriate sizes, and then the cut ingredients were watered 2~3kg in a container and pulverized using a blender Step 1, 290~310g curry, 290~310g cream soup, 60~80g red pepper powder, 40~60g soy sauce, 15~25kg sugar, 20~ Step 2 of adding 40g and 0.8~1.2g of black pepper powder and mixing using the blender, adding 6~8kg of red pepper paste, 2~3kg of water, and 60~80g of sesame seeds from step 2 above and mixing again using a blender A technique for manufacturing a stir-fried udon sauce, characterized in that it consists of three steps, has been posted.

The present inventors, while continuing to research to develop a recipe for udon sauce that can improve the taste of udon, aged a mixed solution in which anchovy powder, hemp powder, fig powder and kelp were added in a specific ratio to water and rice wine. Then add soy sauce and cooking wine, boil it, add dried bonito flakes, hondashi, sugar and anchovy dashida in a specific ratio, and then boil the udon sauce. The present invention was completed by discovering that the degree of preference can be increased.

Republic of Korea Patent Registration No. 10-2368784 (registration date February 24, 2022) Republic of Korea Patent Registration No. 10-1652215 (registration date August 23, 2016) Republic of Korea Patent Registration No. 10-1013798 (registration date: February 01, 2011) Republic of Korea Patent Registration No. 10-1106186 (registration date: January 9, 2012)

The present invention was made to solve the problems of the prior art as described above, and an object of the invention is to provide a udon sauce of a new recipe and a method of manufacturing the same that can satisfy the various tastes and needs of consumers.

More specifically, the present invention is to provide a udon sauce of a new recipe and a manufacturing method that can increase the preference by improving not only the taste and aroma of udon but also the texture of udon noodles in harmony with udon for the purpose of the invention do.

The problem to be solved by the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above objects, the method for producing udon sauce according to the present invention is a method for producing a sauce, 2T of anchovy powder, 0.5T of hemp powder, 0.5T of fig powder and 1 piece of kelp in 0.5 cup of water and 0.5 cup of rice wine Add and boil and then mature for 24 hours (S1); Adding 1.5 cups of soy sauce and 2 cups of cooking wine to the water-rice wine mixture aged for 24 hours in step S1 and then boiling it (S2); When the water-rice wine mixture of step S2 boils, add 3T of bonito flakes, 1.5T of Hondashi, 1.5T of sugar, and 1T of anchovy dashi, and boil for 3 minutes over medium heat to obtain udon sauce (S3); And a step (S4) of obtaining a clear udon sauce by cooling the udon sauce solution boiled in step S3 at room temperature and then filtering it through a sieve.

In addition, the method for producing udon sauce according to the present invention, in the step S1, the fig powder is characterized in that the fig enzyme powder prepared by fermenting figs fermented by mixing figs with sugar in powder form.

In addition, the method for producing udon sauce according to the present invention is characterized in that the sugar is black strap molasses.

In addition, the method for producing udon sauce according to the present invention is characterized in that the figs are immersed in a gold-silver extract and aged for 3 to 6 hours at a temperature of 0.5 to 1.5 ° C.

In addition, in the method for manufacturing udon sauce according to the present invention, in step S2, the soy sauce is immersed in lukewarm soy sauce at 35 to 55 ° C. for 2 to 3 days, so that the active ingredient of the ginseng sprout is It is characterized by being extracted in soy sauce.

On the other hand, the udon sauce according to the present invention is characterized in that it is produced by the manufacturing method of the udon sauce according to the present invention.

According to the udon sauce and its manufacturing method according to the present invention having the above configuration, it is possible to provide a udon sauce of a new recipe and a manufacturing method that can satisfy various tastes and needs of consumers.

More specifically, according to the udon sauce and its manufacturing method according to the present invention, udon sauce of a new recipe that can increase preference by improving not only the taste and aroma of udon but also the texture of udon noodles by being well harmonized with udon and its A manufacturing method can be provided.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a manufacturing process diagram schematically showing a manufacturing method of udon sauce according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the description below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the technical spirit of the present invention will be sufficiently conveyed to those skilled in the art. Like numbers indicate like elements throughout this specification.

1 is a manufacturing process diagram schematically showing a manufacturing method of udon sauce according to the present invention.

In the method for producing udon sauce according to the present invention, in the method for preparing sauce, 2T of anchovy powder, 0.5T of hemp powder, 0.5T of fig powder and 1 piece of kelp are added to 0.5 cup of water and 0.5 cup of rice wine, and then boiled for 24 hours. Aging step (S1); Adding 1.5 cups of soy sauce and 2 cups of cooking wine to the water-rice wine mixture aged for 24 hours in step S1 and then boiling it (S2); When the water-rice wine mixture of step S2 boils, add 3T of bonito flakes, 1.5T of Hondashi, 1.5T of sugar, and 1T of anchovy dashi, and boil for 3 minutes over medium heat to obtain udon sauce (S3); And a step (S4) of obtaining a clear udon sauce by cooling the udon sauce solution boiled in step S3 at room temperature and then filtering it through a sieve.

1. water-purified rice wine mixture preparation step (S1);

This step is a step of mixing water, rice wine, anchovy powder, hemp powder, fig powder and kelp.

More specifically, 2T of anchovy powder, 0.5T of hemp powder, 0.5T of fig powder, and 1 piece of kelp are added to 0.5 cups of water and 0.5 cups of rice wine, boiled, and then aged for 24 hours.

The rice wine is a clear liquor made from grains, and an ingredient called ferric acid is effective in maintaining youth by removing active oxygen, which is the cause of aging, and an organic acid called succinic acid is known to have the effect of enhancing the refreshing taste of food. .

In addition, the rice wine is usually brewed in winter, but first, rice is steamed, yeast and water are added, and yeast and sake yeast are developed for several days. When this is placed in a dock and steamed rice, nuruk, and water are added three times and stored in a homogeneous state, yeast converts the rice starch into sugar and then into alcohol. When this is aged for 16 to 25 days, it becomes takju, which is filtered again, transferred to a barrel, and left to stand for 30 to 35 days to become rice wine. When this alcohol is heated at 60~63℃ for about 15 minutes, all microorganisms die and enzymes are also destroyed, resulting in a stable state. Rice wine generally contains 15 to 20% of alcohol, has esters that give off a unique scent, and contains both sweet and bitter tastes.

The term 'yam' used in the present invention is Dioscorea Rhizome, Sanwoo, Seoyeo, Calligraphy, Zhongsang, Shanxi, Production Yak, Zhongshan Yak, Mangseo, Chinese yam, Cinnamon Vine It is called by various names such as cinnamon vine. There are more than 600 species worldwide, including short horse, long horse, gakshima, yam, round horse, dokoroma, fan horse, and tropical horse (round hemp). It is becoming. In addition, scientific names include Dioscorea batatus, Dioscorea japonica, and Dioscorea tenuipes.

The term 'E' used throughout the specification, including the claims of the present invention, is recognized as obvious to those skilled in the art even if it is specifically mentioned above or not specifically mentioned It should be understood as a concept that includes all the various names and types of 'ma'.

Hemp is a climbing perennial plant of the Lily order Ma family, about 1m high, and its aboveground part is a vine, and its underground root is used for medicinal and edible purposes. About 600 species of yam are known around the world, including Jangma, Danma, Hwanma, Yam, Mountain horse, Fan horse, and Maple horse, and 10 of them have been used for food and medicinal purposes. The origin of yam is China, and it grows wild in Korea, China, Taiwan, and Japan. In Korea, it is used as a herbal medicine designated by the Food and Drug Administration as a food ingredient. It is used for diarrhea and dysentery.

Domestically edible yam is a cultivated species classified as Dioscorea batatas. In general, the stem is thin and long and sparsely branched, and the leaves are opposite or rotated, triangular, and the bottom of the leaf is heart-shaped and the tip is sharp. The petiole is long, and there are round buds in the axils, and the flowers bloom in June-July in white. The male flower inflorescence stands upright and has many white flowers, and the female flower inflorescence droops downward and has several female flowers. The fruit is a capsule with three wings and contains seeds with round wings. Harvest time is from late October to November.

Ingredients of yam include moisture content of 74-76%, starch 15-20%, protein 1-1.5%, total lipid ~1%, ash ~1.25%, total nitrogen content ~0.4%, water content ~74%, and mucopolysaccharide (acetylated glucomannan), vitamins, minerals, and various other physiologically active substances. Reported medicinal components include amylose, choline, saponin, mucin, and arginine. , Yonogenin, Kryptogenin, and Diosgenin.

Recently, studies on the components and functionality of yam have revealed that it has physiologically active functions such as cholesterol lowering, antioxidant action, diabetes, and prevention of colon cancer. Functional food consumption is a trend that continues to increase.

In the case of yam, most of it is consumed raw (mainly yam juice), and in Korea, most of it is distributed in the state of unpeeled raw horse harvested after November, and some are powdered products after washing, sorting, peeling, drying, and grinding. is sold as

According to the recent development of food processing technology, hemp powder is used by itself, but it is also used as a material for other processed foods such as bread, yogurt, and noodles containing hemp powder, the content of which is around 1%, and the efficacy of hemp It is difficult to expect hypernutrition.

In fact, it is not easy to consume yam. In the case of raw yam, it is difficult to store it for a long time due to its low shelf life. When peeled, many people develop allergies. become a state Therefore, hemp powder products have been developed, and in some cases, hemp pill products are developed and sold to solve the choking of hemp powder products and the hassle of eating them in water, but they still have low sensory properties and difficulty in carrying, so they are applied. there is a limit to To date, there is no product manufactured so that it can be ingested without water by adding various sensory additives to solve the difficulty of ingesting hemp powder.

Yam is rich in protein and diastase, so it has the effect of helping lung function, and because it promotes insulin secretion, it also has a great effect on improving diabetes. In addition, yam is rich in iron, minerals, various vitamins and choline, so it is effective in preventing dementia, and contains diosgenin, which is excellent for preventing aging by maintaining hormone balance in the body, and is also rich in dietary fiber. . In particular, yam contains mucin, which has the effect of protecting gastric juice from corroding the stomach wall.

In the present invention, the horse powder means raw horse prepared in a powder form, and the method for preparing the powder form can be prepared by any method known to those skilled in the art.

As a preferred embodiment, the horse powder of the present invention can be constructed by drying and grinding the underground part of fresh horse to prepare and use it in the form of a powder of 100 to 200 mesh.

On the other hand, fig (Ficus carica Linn, 無花果) means a plant belonging to the genus Fig of the Moraceae family or the fruit of the plant. Figs have high sugar content, soft skin, and contain a large amount of vitamins, minerals, and ficin, a proteolytic enzyme, and are known to be effective in promoting digestion, poisoning or poisoning fish.

Figs are known to be good for lowering blood pressure, stomach upset, nourishment, constipation, hepatitis, cancer, and restoring vitality for gynecological diseases. It has a detoxifying effect and is known to be good for dysentery, constipation, enteritis, hemorrhoids, etc. In addition, it is described in Herbal Medicine (Meong) that it “smooths the action of the bones, stops diarrhea, and heals sore throat”, and “taste emulsifies the throat, opens the cerebrospinal fluid, enters the liver, and improves the flow of blood vessels. and clears the eyes."

In addition to fig fruits, fig branches contain ingredients such as psorylene, verohapten, and azelene, and fig leaves contain alkaloids, saponins, flavonoids (rutin), rubber, resin, vitamin C, and essential oil.

As described above, figs having various efficacies have a problem in that their use is limited due to the characteristics of fruit trees. Figs are shipped only in autumn, which is not only limited to the season, but also a fruit that does not undergo a separate ripening process unlike other fruits. Due to this, figs are practically a fruit variety that has little storage stability, which is a significant problem in the transportation or distribution process. Therefore, there is an urgent need for a way to easily use figs with various nutritional components and excellent functionality in general, and it is urgent to develop a new processed product considering storage and palatability.

Figs in the present invention means a fruit. Figs can be classified into mature figs with open ends, i.e., 95-100% maturity, and immature figs, before they open, i.e., 80-95% ripeness, according to the harvest time. . Preferably, immature figs are used. Immature figs mean from the time the fruit begins to bear until the end of the fruit opens. In particular, it is preferable to use immature figs just before the tip of the fruit opens. Immature figs have a variety of physiologically active substances compared to mature figs. Compared to mature figs, immature figs contain more milky latex in the fruit skin itself. In particular, it is expected to be useful because its antibacterial activity is higher than that of mature figs.

In the present invention, "fig enzyme" is a fermented fig obtained by largely including a mixing step of mixing sugar with figs and a fermentation step of fermenting the mixture obtained in the mixing step, and the fermented fig contains vitamins contained in the fig itself, In addition to minerals and ficin, which is a proteolytic enzyme, it contains various physiologically active substances and enzymes through fermentation and metabolism of microorganisms. Enzymes are organic compounds derived from various microorganisms that act as catalysts for chemical reactions within living organisms. The cells of all living things, including animals and plants, contain various types of enzymes, and life is achieved by the catalytic action of such enzymes. maintain. Therefore, enzymes are essential substances for living organisms to survive.

In addition, in the present invention, the sugar may be composed of blackstrap molasses.

On the other hand, molasses (糖蜜, English: molasses) refers to the sticky syrup that comes out incidentally when sugar cane or sugar beet is processed into sugar. The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of sugar extraction.

The juice of sugar cane is extracted by crushing or grinding sugar cane, which is boiled to concentrate and crystallize sugar. What remains after the initial boiling and removal of sugar is called "primary molasses". It contains a lot of sugar because relatively little sugar has escaped. "Secondary molasses" is what comes after two distillation (boiling) and sugar extraction processes. It adds a bit of bitterness to the taste.

After the third boil comes "Blackstrap Molasses". At this stage, most of the sucrose in the stock solution is crystallized. However, most of blackstrap molasses is still sugar. However, unlike refined sugar, blackstrap molasses contains significant amounts of vitamins and minerals. In particular, it contains calcium, magnesium, potassium, and iron components. One teaspoon of molasses contains 20 percent of the recommended daily value for each nutrient.

Blackstrap molasses is effective in relieving acne, hyperacidity, and anemia, blood circulation, energy enhancement, fatigue prevention, immune system enhancement, anti-aging, neuralgia, constipation, headache, insomnia, maintenance of hemoglobin level, It is effective in maintaining a healthy nervous system.

In addition, in the present invention, the fig enzyme is a fermented fig that can be prepared by any method known to those skilled in the art, increasing the long-term preservation of figs and containing various enzymes to improve health. useful.

The fig enzyme has effects such as reducing cholesterol levels, reducing fat, preventing high blood pressure, antioxidants, reducing natural antibiotics and inflammation levels, enhancing immunity, and recovering from fatigue. In particular, since it contains a ficin component, it has the effect of decomposing fat and protein.

In addition, the fig enzyme contains a naringin (Naringin) component and acts to help activate the protein that decomposes fat.

In the present invention, the fig enzyme powder means that the fig enzyme is prepared in powder form as a fermented fig, and the method for preparing the powder form is prepared by any method known to those skilled in the art of the present invention. can do. As a preferred embodiment, the fig enzyme powder of the present invention can be used by freeze-drying and pulverizing fermented figs to prepare a powder of 100 to 200 mesh.

2. Soy sauce mixing step (S2);

This step is to add soy sauce and cooking wine.

More specifically, it can be configured by adding 1.5 cups of soy sauce and 2 cups of cooking wine to the water-rice wine mixture aged for 24 hours in step S1 and then boiling.

The cooking wine is added to taste when cooking. It contains 14% alcohol, tastes sweet and is yellow in color. The cooking wine may be exemplified by mirin, which is made by mixing shochu or alcohol with a concentration of about 40% with fumigated glutinous rice and rice malt, leaving it at room temperature for 40 to 60 days, and then compressing it. It is not a fermentation process by yeast, which is generally seen in the process of soaking sake, but rice malt enzymes decompose glutinous rice, converting starch to sugar to give it a sweet taste, and protein to amino acids.

3. Skipjack blending step (S3);

This step is a step of adding bonito flakes, Hondashi, sugar and anchovy dashida after step S2.

More specifically, when the water-rice wine mixture of step S2 boils, add bonito 3T, Hondashi 1.5T, sugar 1.5T and anchovy 1T and boil for 3 minutes over medium heat to obtain udon sauce. can

In addition, in the present invention, the sugar may be composed of brown sugar.

The brown sugar is sucrose sugar that has a darker color than white sugar due to the presence of molasses. After white sugar is produced in the sugar manufacturing process, heat is applied while going through several more refining processes to give yellow It is sugar that has become Recently, molasses is added to white sugar to control molasses costs and reduce production costs. Brown sugar has a unique flavor compared to white sugar, and the fragrance of raw sugar is revived due to the heat applied during the manufacturing process. When used a lot when making cookies or bread, it is good for strong sweetness, umami, and flavor of raw sugar.

4. Solid content removal step (S4);

This step is a step of removing solids from the udon sauce solution.

More specifically, it may be configured to include a; step (S4) of obtaining a clear udon sauce by cooling the udon sauce boiled in step S3 at room temperature and then filtering through a sieve.

The udon sauce may be mixed with water in a volume ratio of 3:7 to constitute udon broth.

As another embodiment of the present invention, in the step S1, the fig enzyme powder is immersed in a golden rice extract, aged at a temperature of 0.5 to 1.5 ° C. for 3 to 6 hours, and then dried by mixing figs with sugar and fermented. It can be composed of fig enzyme powder prepared in the form of a fermented fig.

The Geumhwagyu is a plant whose usefulness is recorded in the "Herbal Herb", and is known as a rare edible and medicinal plant to be called a PANDA in the plant world. Geumhwagyu is said to be used in oriental medicine to treat gonorrhea, furuncle, and detoxify. Geumhwagyu contains flavonoids, linoleic acid, oleic acid, vitamin E, selenium and vegetable collagen. It has been found that the ethanol extract of Geumhwagyu improves diabetic renal failure, such as a decrease in urine protein. As such, studies are being conducted to utilize the beneficial effects of Geumhwagyu on the human body, but Geumhwagyu has a bad taste and aroma, so it is difficult to consume it in daily life.

In the present invention, the gold silicate extract is prepared as follows.

(a) drying and powdering at least one selected from the group consisting of roots, seeds, stems and leaves of geumhwagyu to prepare geumgwagyu powder; and

(b) adding 30 to 50 parts by weight of the gold silicate powder with respect to 100 parts by weight of water and performing hot water extraction at 35 to 45 ° C. for 40 to 50 hours to prepare a hot water extract of the gold silicate;

As another embodiment of the present invention, in the step S2, the soy sauce is immersed in lukewarm soy sauce at 35 to 55 ° C. for 2 to 3 days so that the active ingredients of the ginseng sprout are immersed in the soy sauce. It can be made up of extracts.

The soy sauce should be in a lukewarm state so that the active ingredients of ginseng sprouts can be sufficiently brewed without destroying the nutrients of ginseng sprouts, and as an active ingredient of ginseng sprouts, saponins including RH1 saponin, which is not found in ginseng, and the unique fragrance of ginseng sprout leaves are steeped in soy sauce You can get soy sauce with flavor and health at the same time.

The sprout ginseng (Sprout Ginseng) is a young ginseng of the thickness of a little finger grown from 3 weeks to 4 months by transplanting ginseng seedlings usually grown for a period of 1 to 2 years. It contains ~10 times more, and has the advantage of forming a lower price than conventionally used root ginseng due to hydroponic cultivation, year-round production, and shortened cultivation period, making it easy to use as a raw material for processed ginseng products.

In general, ginseng is cultivated in the open field for more than 5 to 6 years, harvested, and only the root part is mainly distributed. On the other hand, ginseng sprouts are 8 to 10 cm in size, with leaves, stems and roots attached, and are used for food. there is. The content of saponin, a physiologically active ingredient, is 14.3-15.8 mg/g in roots and 140.8-180.0 mg/g in leaves, which is reported to be much higher than that of rhizomes. In particular, RH1 saponin, a component that is not found in ginseng, is a component that exists only in the leaves of ginseng sprouts and has been reported to have liver function protection and anticancer effects.

Saponins are well known to have excellent antioxidant activity. The main pharmacological action of saponin affects the central nervous system, endocrine system, immune system, metabolic system, etc., and exerts various effects on body control functions. In addition, saponin has a high lipolytic power, promotes nutrient absorption and digestion, promotes metabolism by activating enzymes in cells, and increases energy to restore energy, improve fatigue, lethargy, anorexia, and promote serum protein synthesis. It is known.

More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

(1) Add 2T of anchovy powder, 0.5T of hemp powder, 0.5T of fig enzyme powder, and 1 piece of kelp to 0.5 cup of water and 0.5 cup of refined rice wine, boil and mature for 24 hours. Here, the fig enzyme powder is a mixing step of mixing sugar with figs; A fermentation step of fermenting the mixture obtained in the mixing step; freeze-drying and pulverizing the fermented figs obtained, including, to prepare a powder of 100 to 200 mesh.

(2) Add 1.5 cups of soy sauce and 2 cups of cooking wine to the mixture of water and rice wine aged for 24 hours in (1) and boil.

(3) When the water-rice wine mixture of (2) boils, add 3T of bonito flakes, 1.5T of Hondashi, 1.5T of sugar, and 1T of anchovy dashi, and boil for 3 minutes over medium heat to obtain udon sauce.

(4) The udon sauce boiled in (3) is cooled at room temperature and then filtered through a sieve to obtain a clear udon sauce to complete the udon sauce according to the present invention.

In (1) of [Example 1], the same method as in [Example 1] was carried out, except that the figs were fermented with blackstrap molasses instead of sugar.

[Example 1] In (1) of [Example 1], except that the figs were immersed in the Geumhwagyu extract, aged for 3 to 6 hours at a temperature of 0.5 to 1.5 ° C, and then mixed with sugar and fermented. It was carried out in the same way as. Here, the gold silicate extract is prepared through the following process.

(a) drying and pulverizing the washed roots of geumhwagyu to prepare powder for geumhwagyu; and

(b) adding 30 to 50 parts by weight of the gold silicate powder with respect to 100 parts by weight of water and performing hot water extraction at 35 to 45 ° C. for 40 to 50 hours to prepare a hot water extract of the gold silicate;

In (2) of [Example 1], the soy sauce was prepared by immersing ginseng sprouts in lukewarm soy sauce at 35 to 55 ° C. for 2 to 3 days so that the active ingredients of the ginseng sprouts were extracted in the soy sauce. It was carried out in the same manner as in [Example 1] except that it was used.

[Test Example: Sensory Evaluation]

Udon was cooked using the udon sauce according to the present invention of [Example 1] to [Example 4] as samples, and sensory evaluation was performed for each. More specifically, the udon sauce of [Example 1] to [Example 4] was mixed with water at a ratio of 3:7 and boiled to make hot udon soup, and then boiled and drained to make hot udon soup. After convergence, put it in a bowl and pour udon broth to cook udon.

At this time, each time the evaluation of one sample was finished, the mouth was washed with water, and after 10 minutes had elapsed, the next sample was evaluated. For the sensory evaluation, a total of 100 consumer panels of 50 adult males and females were selected, and a 9-point scoring method (9: very good, 7: good, 5: normal, 3: bad, 1: very bad) was used for taste, aroma and overall preference. ), and the results are shown in [Table 1].

taste (pumi) incense texture of noodles full signage Example 1 7.2 7.1 7.2 7.2 Example 2 7.5 7.4 7.5 7.5 Example 3 7.1 7.0 7.1 7.0 Example 4 7.1 6.9 6.9 6.9

As confirmed in [Table 1], it was confirmed that the udon sauce according to the present invention was high in all aspects of taste (flavor), aroma, texture of noodles and overall preference for [Example 1] to [Example 4] did Even in the case of [Example 3] using figs immersed in Geumhwagyu extract and aged at low temperature and [Example 4] using soy sauce brewed with ginseng sprouts, compared to [Example 1], the taste (flavor), aroma, and noodles It shows almost similar values in terms of texture and overall preference, so it can be expected that the beneficial ingredients of Geumhwa beef and Ginseng sprouts can be easily eaten with udon sauce without feeling aversion to Geumhwa beef and Ginseng sprouts. In particular, black In the case of [Example 2] using the fermented fig enzyme powder with strap molasses, it was confirmed that it was more satisfactory than [Example 1], [Example 3] and [Example 4].

Therefore, the udon sauce according to the present invention can be expected to increase the degree of preference by improving not only the taste and aroma of udon but also the texture of udon noodles in harmony with udon.

The present invention described above is only exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents and alternatives falling within the spirit and scope of the present invention as defined by the appended claims.

Claims (6)

In the method for producing udon sauce,
2T of anchovy powder, 0.5T of hemp powder, 0.5T of fig powder, and 1 piece of kelp were added to 0.5 cup of water and 0.5 cup of rice wine, boiled, and aged for 24 hours (S1);
Adding 1.5 cups of soy sauce and 2 cups of cooking wine to the water-rice wine mixture aged for 24 hours in step S1 and then boiling it (S2);
When the soy sauce and rice wine mixture in step S2 boils, add bonito 3T, Honda City 1.5T, sugar 1.5T and anchovy 1T and boil for 3 minutes over medium heat to obtain udon sauce solution (S3); and
Step (S4) of obtaining a clear udon sauce by cooling the udon sauce solution boiled in step S3 at room temperature and then filtering it through a sieve;
In the step S1, the fig powder is a fig enzyme powder prepared by fermenting figs fermented by mixing figs with sugar in powder form,
The method for producing an udon sauce, characterized in that the fig is immersed in the extract of geumhwagyu and aged for 3 to 6 hours at a temperature of 0.5 to 1.5 ° C.
delete According to claim 1,
The sugar is a method for producing udon sauce, characterized in that black strap molasses.
delete According to claim 1,
In step S2,
The liver,
Method for producing udon sauce, characterized in that the active ingredients of the ginseng sprouts are extracted in the soy sauce by immersing the ginseng sprouts in lukewarm soy sauce at 35 to 55 ° C. for 2 to 3 days.
In the udon sauce,
Udon sauce characterized in that produced by the method of manufacturing the udon sauce of any one of claims 1, 3 and 5.

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