PREPARING METHOD OF NOODLE CONTAINING GINSENG

• Main Authors: OH, HUANG GU, PYO, MI JUNG, KO, SEONG HYE, KIM, HYUN JOONG, KIM, TAE HYEONG, JOUNG, YONG NAM
• Format: Patent
• Language: English; Korean
• Published: 27.05.2014
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for making ginseng noodles which contains ginseng as a main material and thus has excellent medicinal effect, taste, and flavor. The feature of the present invention comprises: a chicken stock preparing step (S1) of boiling chickens, ginger, onion, green onion, garlic, dried chili, dried pollack heads, soy sauce, salt, and bay leaves, which are mixed in water, to prepare stock, and further boil the stock added with dried red pepper, soy sauce, salt, and whole peppers, to prepare chicken stock; a chicken garnish preparing step (S2) of tearing the boiled chicken into predetermined sizes to prepare chicken garnish; a soybean paste sauce preparing step (S3) of heating water and soybean paste, which are mixed at a ratio of 2:1, for 10-20 minutes at 120-150°C and filtering out soybean paste through cotton gauze, to prepare soybean paste stock, immersing 10-20 parts by weight of sugar, 10-20 parts by weight of salt, and 10-20 parts by weight of red pepper powder, which are mixed based on 100 parts by weight of the soybean paste stock in 500 parts by weight of water, inside a container with an opened lid, heating the liquid at 120-150°C for 30-60 minutes and, during that time, further adding fish sauce to the heated liquid at a weight ratio of 1:0.2, and heating and concentrating the mixture until the total amount thereof reaches 70-80%; and a ginseng noodle preparing step (S4) of pulverizing fresh ginseng and water, which are mixed at a weight ratio of 1:1, using a mixer, and filtering out ginseng solid ingredients through a sieve, stirring 300 parts by weight of flour, 100 parts by weight of water, 5 parts by weight of salt, and 3 parts by weight of edible sodium bicarbonate, which are mixed based on 100 parts by weight of the ginseng liquid, to make a paste, aging the obtained paste in a refrigerator for 3 hours, and making ginseng noodles from the aged paste.