KR100531121B1 - Cold buckwheat vermicelli, Noodle and Rice cake with the leaves of Ginseng and Bean - Google Patents
Cold buckwheat vermicelli, Noodle and Rice cake with the leaves of Ginseng and Bean Download PDFInfo
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- KR100531121B1 KR100531121B1 KR10-2003-0036494A KR20030036494A KR100531121B1 KR 100531121 B1 KR100531121 B1 KR 100531121B1 KR 20030036494 A KR20030036494 A KR 20030036494A KR 100531121 B1 KR100531121 B1 KR 100531121B1
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- leaves
- ginseng
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 99
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 78
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 78
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 78
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 36
- 235000009566 rice Nutrition 0.000 title claims abstract description 36
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title claims description 30
- 240000008620 Fagopyrum esculentum Species 0.000 title description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title description 4
- 244000131316 Panax pseudoginseng Species 0.000 title 1
- 241000208340 Araliaceae Species 0.000 claims abstract description 77
- 244000068988 Glycine max Species 0.000 claims abstract description 60
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 60
- 239000000843 powder Substances 0.000 claims abstract description 47
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000012015 potatoes Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 238000003306 harvesting Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 6
- 241000209140 Triticum Species 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 229930182490 saponin Natural products 0.000 description 8
- 235000017709 saponins Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 6
- 150000007949 saponins Chemical class 0.000 description 6
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940107131 ginseng root Drugs 0.000 description 3
- -1 saponin compounds Chemical class 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- QZAYGJVTTNCVMB-UHFFFAOYSA-N serotonin Chemical compound C1=C(O)C=C2C(CCN)=CNC2=C1 QZAYGJVTTNCVMB-UHFFFAOYSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- YOSRLTNUOCHBEA-UHFFFAOYSA-N (3beta)-28-(beta-D-glucopyranosyloxy)-28-oxoolean-12-en-3-yl beta-D-glucopyranosiduronic acid Natural products C12CC(C)(C)CCC2(C(=O)OC2C(C(O)C(O)C(CO)O2)O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OC(C(O)=O)C(O)C(O)C1O YOSRLTNUOCHBEA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229930192360 Chikusetsusaponin Natural products 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002686 anti-diuretic effect Effects 0.000 description 1
- 229940124538 antidiuretic agent Drugs 0.000 description 1
- 239000003160 antidiuretic agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940076279 serotonin Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Noodles (AREA)
Abstract
본 발명은 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡에 대한 것으로서, 인삼잎과 콩잎을 건조시켜 분쇄한 후, 전분과 혼합하여 가루를 만들고, 이를 이용하여 냉면이나 국수를 제조하거나 인삼잎과 콩잎을 떡쌀과 혼합하여 떡을 제조하는 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡에 관한 것이다.The present invention relates to cold noodles, noodles and rice cakes mixed with ginseng leaves and soybean leaves, and dried and ground ginseng leaves and soybean leaves, and then mixed with starch to make a powder, to prepare cold noodles or noodles or ginseng leaves and It relates to cold noodles, noodles, and rice cake mixed with ginseng leaves and bean leaves to produce rice cake by mixing soybean leaves with rice cake.
본 발명에 의하면 인삼의 수확과정에서 거의 버려지는 인삼잎을 이용함으로써 저렴한 가격으로 인삼의 약용성분이 함유된 냉면과 떡을 제조할 수 있다.According to the present invention by using the ginseng leaves almost discarded during the harvesting process of ginseng can be prepared cold noodles and rice cake containing the medicinal components of ginseng at a low price.
또한, 본 발명에 의하면 콩잎을 냉면이나 국수, 떡에 첨가함으로써 콜레스테롤을 감소하고 단백질과 섬유질을 공급할 수 있는 음식을 제조할 수 있다.In addition, according to the present invention by adding soybean leaves to cold noodles, noodles, rice cakes it is possible to produce a food that can reduce cholesterol and supply protein and fiber.
Description
본 발명은 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡에 대한 것으로서, 인삼잎과 콩잎을 건조시켜 분쇄한 후, 전분과 혼합하여 가루를 만들고, 이를 이용하여 냉면과 국수를 제조하거나, 인삼잎과 콩잎을 떡쌀과 혼합하여 떡을 제조하는 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡에 관한 것이다.The present invention relates to cold noodles, noodles and rice cakes mixed with ginseng leaves and soybean leaves, dried and ground ginseng leaves and soybean leaves, mixed with starch to make powder, to prepare cold noodles and noodles, or ginseng leaves It relates to cold noodles, noodles, and rice cakes mixed with ginseng leaves and soybean leaves to make rice cake by mixing and bean leaves with rice cake.
냉면은 여름철의 별미중의 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 있다. Cold noodles are one of the delicacies of summer, and are rich in moisture and various amino acids necessary for hot summer season. In the ancient books, much evidence is found on the nutrition and efficacy of cold noodles, and various types of cold noodles are transmitted throughout the Korean peninsula.
냉면중에는 평양냉면과 함흥냉면이 대표적이다. 냉면은 전분과 소맥분을 일정 비율로 혼합한 다음, 온수로 반죽하고, 면발을 뽑아서 국수를 제조한다. 이렇게 만들어진 국수에 쇠고기, 닭고기 등으로 만든 육수를 붓고, 편육, 쇠고기, 야채 등의 고명을 넣은 후, 얼음 등을 넣어 차갑게 식혀서 먹는다.Among the cold noodles, Pyongyang cold noodles and Hamheung cold noodles are typical. Cold noodles are mixed with starch and wheat flour in a ratio, then kneaded with hot water, and the noodles are extracted to prepare noodles. Pour the broth made of beef, chicken, etc. into the noodles, add garnish, beef, vegetables, etc., and then cool it with ice.
지역에 따라서는 감자, 고구마 또는 메밀등을 갈아 만든 전분을 사용하여, 면발이 쫄깃쫄깃하게 하기도 하였으며, 생선을 회로 만들어 같이 먹기도 하였다.Depending on the region, starch made from ground potatoes, sweet potatoes, or buckwheat was used to chew noodles, and the fish were cooked in circuits.
이러한 냉면은 무더운 여름철에 더위를 피하기 위한 음식으로 가장 많이 애용되고 있으며, 한겨울에도 즐겨찾는 음식이 되고 있다.These cold noodles are the most used as food to avoid the heat in the hot summer season, has become a favorite food even in the winter.
그러나 종래에는 단순히 감자, 고구마 또는 메밀 등으로부터 만든 전분을 사용하여 냉면을 제조하였으며, 이외에 특별한 향기나 맛을 내는 재료를 혼합하는 방식들만이 개시되고 있다.However, conventionally, cold noodles were prepared using starch made from potatoes, sweet potatoes, buckwheat, and the like. In addition, only methods of mixing ingredients having a special aroma or flavor are disclosed.
한편, 국수는 소맥분에 물과 소금 등을 넣고 반죽하여 롤러로서 면대를 형성하고 이를 성형기에 의해 가는 면발로 세절한 후 건조하는 제조과정으로 얻어지는 밥대용의 식품으로 널리 사용되고 있다.On the other hand, noodles are widely used as food for rice paddy obtained by the manufacturing process of kneading with water and salt in wheat flour to form a cotton pad as a roller, and then thinning it with a thin noodle by a molding machine.
국수에는 소면, 칼국수 등이 포함되는데, 재료는 거의 동일하나 제조방법이 약간 상이하다.Noodles include noodles, kalguksu, etc., the material is almost the same, but the manufacturing method is slightly different.
국수도 소맥분에 다른 향기나 맛을 내는 재료를 첨가하거나 보존성을 높이는 재료를 첨가하는 기술들이 개시되고 있으나, 건강을 증진시키는 특별한 재료가 첨가되는 것은 아직 발명되지 않았다.Techniques for adding other fragrances or flavoring ingredients to noodles or adding ingredients that enhance preservation have been disclosed, but the addition of special ingredients to enhance health has not yet been invented.
한편, 인삼은 인체의 신진대사를 촉진시키고 강장작용을 하는 사포닌, 파라센 등의 물질을 함유하고 있어서, 예로부터 한방에서 보신용으로 널리 사용되어 오던 한약재이다. 인삼은 신경을 안정시켜 주고 스트레스성 자극에 대한 저항성을 높여주며 혈당을 강화시켜 주고 면역기능을 강화시켜 주는 약리효과가 우수한 것으로 알려져 있으며, 한약이나 차의 원료로 쓰일뿐만 아니라, 삼계탕과 같은 음식물에도 사용되어진다.On the other hand, ginseng contains substances such as saponin and paracene, which promote metabolism and tonic of the human body, and has been widely used for herbal medicine since ancient times. Ginseng is known for its excellent pharmacological effect, which stabilizes nerves, increases resistance to stress stimuli, strengthens blood sugar, and enhances immune function.It is not only used as a raw material for Chinese medicine or tea, but also for foods such as samgyetang. It is used.
그런데, 약재로 사용되는 인삼은 거의 대부분 뿌리부분이며, 줄기와 잎은 거의 사용되어지지 않는다. 그러나 인삼수확시 거의 폐기처분되는 인삼잎에도 인삼의 유효성분이 미량이지만 거의 모두 포함되어 있어서, 한방에서는 항이뇨작용, 혈당강하작용을 하는 것으로 알려져 있지만, 실제로는 인삼잎이 이용되고 있지는 못한 실정이다.By the way, the ginseng used as a medicinal herbs is almost the root portion, the stem and leaves are rarely used. However, ginseng leaves that are almost discarded when harvesting ginseng contain trace amounts of ginseng, but almost all of them are known to have antidiuretic and hypoglycemic effects, but in reality, ginseng leaves are not used.
인삼잎에는 사포닌과 각종 효소들이 함유되어 있는데, 인삼잎의 사포닌 분석결과 인삼뿌리에 함유된 사포닌 성분중 진세노이드-Rd(ginsenoid-Rd), 진세노이드-Re(ginsenoid-Re) 및 진세노이드-Rg1(ginsenoid-Rg1) 등 성분이 주종사포닌 성분으로 검출된 바가 있으며, 그외에 -Rb1, -Rb2, -Rc, -Rf, -Rg2 등이 미량사포닌 성분으로 검출된 바가 있다.Ginseng leaves contain saponin and various enzymes.As a result of saponin analysis of ginseng leaves, ginsengoid-Rd (ginsenoid-Rd), ginsenoid-Re (ginsenoid-Re) and ginsenoid-Rg1 among the saponins contained in ginseng root A component such as (ginsenoid-Rg1) has been detected as a main serotonin component, and -Rb1, -Rb2, -Rc, -Rf, -Rg2 and the like have been detected as trace saponin components.
한편, 인삼잎에는 인삼뿌리에 함유된 사포닌 성분외에도, 진세노이드-F1(ginsenoid-F1), -F2, -F3, F6a, 및 F6bc 등 인삼잎에만 있는 사포닌 화합물들이 함유되어 있으며, 그 외에도 죽절인삼(chikusetsusaponin) Ia-L3c, -L3bc1, -L5, -L8, -L9a, -L9bc 및 -L10 등 사포닌 화합물들이 함유되어 있다고 보고되고 있으나 실제로는 거의 버려지고 있는 실정이다.Meanwhile, in addition to the saponins contained in the ginseng root, ginseng leaves contain saponin compounds unique to ginseng leaves such as ginsenoid-F1, -F2, -F3, F6a, and F6bc. (chikusetsusaponin) It is reported that saponin compounds such as Ia-L3c, -L3bc1, -L5, -L8, -L9a, -L9bc and -L10, but are almost discarded.
또한, 콩잎도 식물성 단백질을 다량 함유한 것으로서, 콩잎을 섭취하게되면 체내의 콜레스테롤이 감소하는 효과를 볼 수 있으며, 콩잎은 단백질과 섬유질의 공급원으로서 우수한 효과를 낼 수 있다.In addition, the soybean leaves also contain a large amount of vegetable protein, the intake of soybean leaves can be seen to reduce the cholesterol in the body, soybean leaves can have an excellent effect as a source of protein and fiber.
그러나 콩잎은 콩의 재배과정에서 수확되는 것이지만, 인삼잎과 마찬가지로 음식물이나 약용재료로서 널리 사용되지 못하고 거의 버려지는 실정이다.However, the soybean leaves are harvested during the cultivation of soybeans, but like ginseng leaves, they are not widely used as food or medicinal materials and are almost discarded.
본 발명은 상기의 문제점을 해결하기 위하여 안출된 것으로서, 인삼과 콩 수확시 버려지는 인삼잎과 콩잎을 전분 또는 소맥분과 혼합하여 냉면, 국수 또는 떡을 제조함으로써, 인삼의 유효한 약용성분과 콩의 식물성 단백질을 이용할 수 있는 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡을 제공하는 것을 목적으로 한다.The present invention has been made to solve the above problems, by mixing ginseng leaves and soybeans discarded during harvesting ginseng and soybean with starch or wheat flour to prepare cold noodles, noodles or rice cake, the effective medicinal ingredients of ginseng and vegetable It is an object of the present invention to provide cold noodles, noodles, and rice cakes mixed with ginseng leaves and soybean leaves that can use protein.
상기한 목적을 달성하기 위한 본발명은 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡으로서, 인삼잎과 콩잎을 건조시키고 잘게 분쇄하여 가루형태로 만들고, 상기 인삼잎가루와 콩잎가루를 전분과 혼합하여 냉면가루를 제조하고, 상기 냉면가루를 70℃ 내지 90℃의 온수와 균질하게 혼합하고 반죽한 후, 면발을 뽑아내어 만들어진다.The present invention for achieving the above object is cold noodles, noodles and rice cake mixed with ginseng leaves and soybean leaves, dried and finely ground ginseng leaves and soybean leaves to make a powder form, and mixed the ginseng leaf powder and soybean leaf powder with starch Cold noodle powder is prepared, and the cold noodle powder is mixed homogeneously with hot water at 70 ° C. to 90 ° C., and kneaded.
상기 전분은 고구마, 감자, 옥수수 중의 어느 하나 또는 하나 이상을 포함하는 재료를 건조, 분쇄하여 만들어지는 것을 특징으로 한다.The starch is characterized in that it is made by drying, pulverizing the material containing any one or more of sweet potatoes, potatoes, corn.
또한, 상기 냉면가루에서 상기 인삼잎과 콩잎의 중량비율은 각각 2 내지 4 % 인 것을 특징으로 한다.In addition, the weight ratio of the ginseng leaves and soybean leaves in the cold noodles powder is characterized in that 2 to 4%, respectively.
상기한 목적을 달성하기 위한 본발명의 다른 실시예는 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡으로서, 인삼잎과 콩잎을 건조시키고 잘게 분쇄하여 가루형태로 만들고, 상기 인삼잎가루와 콩잎가루를 소맥분과 혼합하여 국수가루를 제조하고, 상기 국수가루를 70℃ 내지 90℃의 온수와 균질하게 혼합하고 반죽한 후, 면발을 뽑아내어 만들어진다.Another embodiment of the present invention for achieving the above object is a cold noodles, noodles and rice cake mixed with ginseng leaves and soybean leaves, dried and finely ground ginseng leaf and soybean leaves to make a powder form, the ginseng leaf powder and soybean leaf powder To prepare a noodle flour by mixing with wheat flour, the noodle flour is homogeneously mixed with hot water of 70 ° C to 90 ° C and kneaded, and then the noodles are extracted.
상기 국수는 건조된 상태의 소면형태이거나, 수분인 함유된 칼국수형태인 것을 특징으로 한다.The noodles may be in the form of a dry state or in the form of a kalguksu containing water.
또한, 상기 국수가루에서 상기 인삼잎과 콩잎의 중량비율은 각각 2 내지 4 % 인 것을 특징으로 한다.In addition, the weight ratio of the ginseng leaves and soybean leaves in the noodle soup is characterized in that 2 to 4%, respectively.
상기한 목적을 달성하기 위한 본발명의 또 다른 실시예는 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡으로서, 인삼잎과 콩잎을 건조시키고 잘게 분쇄하여 가루형태로 만들고, 상기 인삼잎가루와 콩잎가루를 떡쌀과 혼합하여 떡반죽을 제조하고, 상기 떡반죽을 95℃ 이상의 증기로 쪄낸 후, 일정한 형태로 성형하여 만들어진다.Another embodiment of the present invention for achieving the above object is a cold noodles, noodles and rice cake mixed with ginseng leaves and soybean leaves, dried ginseng leaf and soybean leaves and finely pulverized to form a powder, the ginseng leaf powder and soybean leaves The powder is mixed with rice cake to make rice cake dough, and the bread dough is steamed with steam of 95 ° C. or higher, and then molded into a certain form.
상기 떡반죽에서 상기 인삼잎과 콩잎의 중량비율은 각각 2 내지 4 % 인 것을 특징으로 한다. The weight ratio of the ginseng leaves and soybean leaves in the rice cake dough is characterized in that 2 to 4%, respectively.
이하 본 발명의 실시예를 첨부한 도면을 참조하여 설명한다.Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.
실시예1Example 1
도1은 본 발명의 일실시예에 따른 인삼잎과 콩잎을 혼합한 냉면 또는 국수를 제조하는 방법을 나타낸 흐름도이며, 도1을 참조하여 설명한다. 1 is a flowchart illustrating a method of manufacturing cold noodles or noodles in which ginseng leaves and soybean leaves are mixed according to an embodiment of the present invention, which will be described with reference to FIG. 1.
먼저 인삼뿌리를 채취한 후 남은 인삼잎과 콩을 수확한 후 남은 콩잎을 깨끗한 물로 잘 세척한 후, 잘게 분쇄하여 인삼잎가루와 콩잎가루를 제조한다.(S110) 이때 인삼잎가루와 콩잎가루의 입자의 크기는 통상적인 전분이나 소맥분의 입자의 크기와 같을 정도로 세밀하게 분쇄하는 것이 바람직하다.First, after harvesting the ginseng root, harvest the remaining ginseng leaves and soybeans, wash the remaining bean leaves with clean water, and then grind them finely to prepare ginseng leaf powder and bean leaf powder. (S110) The size of the particles is preferably finely ground to the same size as the particles of conventional starch or wheat flour.
전분은 감자, 고구마, 옥수수 등을 건조, 분쇄하여 만든 가루를 말하며, 이외에도 메밀 등도 전분의 재료로 사용될 수 있다.Starch refers to a powder made by drying and grinding potatoes, sweet potatoes, and corn. In addition, buckwheat may also be used as a starch material.
다음으로 인삼잎가루와 콩잎가루를 전분 또는 소맥분과 혼합하여 냉면가루와 국수가루를 제조한다.(S120) Next, ginseng leaf powder and soybean leaf powder are mixed with starch or wheat flour to prepare cold noodles and noodles. (S120)
냉면가루와 국수가루에서 인삼잎가루와 콩잎가루의 중량비율은 각각 2 내지 4% 정도로 하는 것이 바람직하지만 그 비율은 변경될 수 있다.The weight ratio of ginseng leaf powder and soybean leaf powder in cold noodles powder and noodle powder is preferably about 2 to 4%, but the ratio may be changed.
인삼잎가루와 콩잎가루, 전분 또는 소맥분이 혼합된 냉면가루와 국수가루를 온수에 잘 반죽하여 반죽을 만들고, 이렇게 만들어진 반죽을 제면기를 이용하여 면발을 뽑아낸다.(S130) 온수는 70℃ 내지 90℃ 정도의 온수를 사용하는 것이 바람직하며, 인삼잎가루와 콩잎가루, 소맥분, 전분이 잘 혼합되도록 한다.Ginseng leaf powder and soybean powder, starch or wheat flour mixed cold noodle powder and noodle flour kneading well in hot water to make a dough, using a noodle maker to pull out the noodles. (S130) Hot water is 70 ℃ to 90 It is preferable to use hot water at about ℃, ginseng leaf powder and soybean powder, wheat flour, starch to be mixed well.
잘 혼합된 반죽을 압출성형 방식을 이용하여 냉면면발과 국수면발을 제조한다.The well-mixed dough is prepared by using an extrusion method to prepare cold noodles and noodles noodles.
반죽을 롤러로 눌러서 얇은 면대로 만든 다음, 세절기를 이용하여 잘게 절단함으로써, 용도에 맞는 크기의 면발을 제조할 수도 있다.The dough may be pressed with a roller to a thin noodle, and then finely cut using a shredder, thereby preparing a noodle having a size suitable for the purpose.
일반적으로 냉면은 가늘고 길게 면발을 뽑아낸 다음, 건조시켜 출하하며, 국수는 가늘게 뽑아낸 면발을 일정한 길이로 잘라서 건조시켜 출하한다. In general, cold noodles are thin and long after the noodle is pulled out and dried, and the noodles are shipped.
그러나 칼국수와 같은 경우에는 건조시키지 않고 그대로 출하하기도 한다. However, in some cases, such as kalguksu, it is shipped as it is without drying.
실시예2Example 2
도2는 본 발명의 다른 실시예에 따른 인삼잎과 콩잎을 혼합한 떡을 제조하는 방법을 나타낸 흐름도이며, 도2를 참조하여 설명한다.Figure 2 is a flow chart showing a method for manufacturing a rice cake mixed with ginseng leaves and soybean leaves according to another embodiment of the present invention, it will be described with reference to FIG.
먼저 깨끗한 물로 세척한 인삼잎과 콩잎을 건조시키고 잘게 분쇄하여 인삼잎가루와 콩잎가루를 제조한다.(S210)First, ginseng leaves and soybean leaves washed with clean water are dried and finely ground to prepare ginseng leaf powder and soybean leaf powder. (S210)
그다음 잘게 분쇄한 인삼잎가루와 콩잎가루를 깨끗한 물로 세척된 떡쌀과 혼합하고, 고온의 증기로 쪄낸 다음, 잘게 찧어서 떡반죽을 제조한다.(S220) 이때 인삼가루와 떡쌀이 골고루 섞일 수 있도록 잘 섞어 준다.Then, mix the finely ground ginseng leaf powder and soybean leaf powder with the rice cake washed with clean water, boil it with hot steam, and then finely grind to prepare the rice cake dough. (S220) At this time, mix the ginseng powder and rice cake to mix evenly. give.
다음으로 떡반죽을 압출방식으로 성형하고 절단하여 떡을 제조한다.(S230) 일반적으로는 원통형의 형태로 제조되지만 필요에 따라서는 판상의 사각형이나 구형 또는 다른 형태로 제조될 수도 있을 것이다.Next, the dough dough is molded by cutting and cutting to prepare the rice cake. (S230) Generally, the dough is prepared in a cylindrical shape, but may be manufactured in a plate-shaped square, sphere, or other shape as necessary.
또한, 떡반죽의 내부에 콩이나 깨, 기타 고물을 넣어서 다양한 종류의 떡을 제조할 수도 있다.In addition, various types of rice cakes may be prepared by adding beans, sesame seeds, and other kinds of pastry into the dough dough.
이상에서 설명한 바와 같이, 반죽을 이용하여 냉면면발이나 국수면발을 제조하거나, 떡반죽을 성형하여 떡을 제조하는 방법은 냉면이나 국수, 떡을 제조하는 통상의 방법을 사용하므로, 보다 상세한 설명은 생략한다.As described above, the method of manufacturing cold noodles or noodles with dough, or forming the dough by forming the dough dough uses a conventional method of manufacturing cold noodles, noodles, and rice cakes, and thus, further description thereof is omitted. do.
이상에서 본 발명의 실시예에 따른 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡을 설명하였으나, 본 발명은 이러한 실시예에 제한되지 않으며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해서 변형이 가능한 범위에도 권리범위가 미친다.In the above described cold noodles, noodles and rice cakes mixed with ginseng leaves and soybean leaves according to an embodiment of the present invention, the present invention is not limited to these embodiments, to those of ordinary skill in the art The scope of rights also extends to the range that can be modified
본 발명에 따른 인삼잎과 콩잎을 혼합한 냉면, 국수 및 떡에 의하면, 여름철 별미인 냉면이나 국수에 인삼의 약용성분과 콩잎의 식물성 단백질을 함유시켜 건강을 증진시킬 수 있는 효과가 있다.According to the cold noodles, noodles, and rice cakes mixed with ginseng leaves and soybean leaves according to the present invention, the medicinal components of ginseng and the vegetable protein of soybean leaves in the cold noodles or noodles, which is a summer specialty, has the effect of improving health.
또한, 인삼수확이나 콩수확시 버려지던 인삼잎과 콩잎을 이용함으로써, 저렴한 가격에 인삼의 약용성분들과 콩잎의 식물성단백질을 이용할 수 있으며, 인삼잎에만 포함된 약용성분들을 통하여 냉면이나 국수, 떡을 이용하는 사람의 건강을 증진할 수 있는 효과가 있다.In addition, by using ginseng leaves and soybean leaves discarded when harvesting ginseng or soybean harvest, medicinal ingredients of ginseng and vegetable protein of soybean leaves can be used at low price, and cold noodles, noodles, rice cakes through medicinal ingredients included only in ginseng leaves It has the effect of promoting the health of people who use it.
도1은 본 발명의 일실시예에 따른 인삼잎과 콩잎을 혼합한 냉면, 국수를 제조하는 방법을 나타낸 흐름도.1 is a flow chart showing a method for manufacturing cold noodles, noodles mixed with ginseng leaves and soybean leaves according to an embodiment of the present invention.
도2는 본 발명의 다른 실시예에 따른 인삼잎과 콩잎을 혼합한 떡을 제조하는 방법을 나타낸 흐름도.Figure 2 is a flow chart showing a method for manufacturing a rice cake mixed with ginseng leaves and soybean leaves according to another embodiment of the present invention.
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| KR101707481B1 (en) | 2014-09-30 | 2017-02-16 | 재단법인 홍천메디칼허브연구소 | Functional noodles comprising extracts of ginseng leaf and the method for manufacturing the same |
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