KR100746882B1 - Manufacturing method for noodles with rehmannia glutinosa - Google Patents

Manufacturing method for noodles with rehmannia glutinosa Download PDF

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KR100746882B1
KR100746882B1 KR1020060089299A KR20060089299A KR100746882B1 KR 100746882 B1 KR100746882 B1 KR 100746882B1 KR 1020060089299 A KR1020060089299 A KR 1020060089299A KR 20060089299 A KR20060089299 A KR 20060089299A KR 100746882 B1 KR100746882 B1 KR 100746882B1
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sulfur
noodles
weight
rehmannia root
manufacturing
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KR1020060089299A
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Korean (ko)
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장미화
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장미화
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

A method of manufacturing noodles containing Rehmannia root by kneading wheat flour, Rehmannia root extract and salt and extruding the dough is provided to obtain food products having characteristic color, flavor and efficacy of Rehmannia root. Rehmannia root is washed, ground, heated at 90 to 110deg.C for to 30 to 40min, mixed with water in a weight ratio of 3:1 when it thickens into a consistency and aged at 3 to 5deg.C for 2 to 4 days to remove the bitter taste. Thereafter, 70 to 90% by weight of wheat flour is mixed with 2 to 3% by weight of salt and 7 to 28% by weight of the Rehmannia root extract and kneaded. The obtained dough is put into a noodle making machine and extruded into noodles with a predetermined thickness.

Description

지황이 함유된 면류 제조방법{MANUFACTURING METHOD FOR NOODLES WITH REHMANNIA GLUTINOSA}MANUFACTURING METHOD FOR NOODLES WITH REHMANNIA GLUTINOSA}

도1은 본 발명에 의한 지황이 함유된 면류 제조방법의 공정도.1 is a process diagram of a method of producing noodles containing the sulfur of the present invention.

본 발명은 지황이 함유된 면류 제조방법에 관한 것으로, 보다 상세하게는 냉면 또는 국수 등의 지황이 함유된 면류의 섭취시 지황 특유의 특성에 의한 맛과 향을 즐길 수 있으며, 지황을 간접적으로 섭취함에 따라 지황의 약리효과로 현대인의 건강증진을 도모할 수 있는 지황이 함유된 면류 제조방법에 관한 것이다.The present invention relates to a method for producing noodles containing turmeric, and more particularly, when ingesting noodles containing sulfur such as cold noodles or noodles, it is possible to enjoy the taste and aroma due to the characteristics of the sulfur, and indirectly ingests the turmeric Therefore, the present invention relates to a method for producing noodles containing turmeric, which can promote the health of modern people by the pharmacological effect of the turmeric.

일반적으로 국수, 라면 등의 면류나 수제비, 부침(전) 등 거의 대부분의 재료는 밀가루나 전분 등과 같이 단백질 등의 영양성분과 칼로리가 부족한 식물성 재료로 이루어지는 것이므로, 이러한 음식만을 섭취하였을 경우에는 밥이나 육류를 섭취하였을 때보다 근기가 부족하고 소화가 너무 빨리 이루어짐에 따라 주식으로는 적합하지 않아 식사시간의 중간에 먹는 참이나 간식으로 애용되는 경우가 많다.In general, most of the ingredients such as noodles, ramen noodles, noodles, noodles, etc. are made of vegetable ingredients that lack nutrients such as protein and calories, such as flour and starch. Meat intake is less than muscle shortage and digestion is done so fast that it is not suitable as a staple food often eaten in the middle of the meal or snack is often used.

그러한 이유로 밀가루 음식을 애호하는 사람들은 기존의 면류나 수제비 등을 배부르게 섭취를 하더라도 배가 금방 꺼지고 단백질 등의 영양분 섭취가 부족하게 되는 것이며, 특히 자라나는 어린이나 청소년에게는 육류와 같이 단백질 등의 영양분과 열량이 높은 음식이 많이 필요함에도 전기한 문제점으로 인해 육류의 섭취가 부족할 수 밖에 없는 것이다.For this reason, people who love flour foods will quickly lose their stomachs and lack of nutrients, such as protein, even if they eat traditional noodles or homemade foods. Especially for growing children and adolescents, nutrients and calories such as meat Even though many of these high foods are needed, there is no shortage of meat due to the above problems.

또한, 어린이나 청소년에게는 육류 뿐만 아니라 밀가루와 같은 분식의 섭취도 필요하지만 기존의 국수나 라면, 수제비 등의 경우에는 밀가루가 주원료인 것이어서, 어린이나 청소년의 입맛에 잘 맞지 않으므로 분식을 기피할 뿐만 아니라 영양분이 부족함에 따라 영양공급의 불균일화가 문제로 대두되고 있었다.In addition, children and adolescents need to eat not only meat but also meals such as flour, but in the case of conventional noodles, ramen and sujebi, flour is the main ingredient, so it is not suitable for the taste of children and adolescents. Due to the lack of nutrients, the heterogeneity of nutrient supply has become a problem.

한편, 근래에 들어 특정 색깔을 띄는 면류가 판매되고 있으나, 실질적으로 투입된 내용물에 의해 인체에 해롭거나 부작용을 일으키는 등의 사례가 종종 발생되고 있어 면류의 섭취율의 증가와 더불어 인체에 유익한 성분이 함유된 면이 요구되고 있는 실정이다.On the other hand, in recent years, noodles with a specific color have been sold, but there are cases where harmful contents or side effects are often caused by the contents actually added. Cotton is required.

본 발명은 상기한 문제점을 해결하기 위하여 창안된 것으로, 본 발명의 목적은 냉면 또는 국수 등의 지황이 함유된 면류의 섭취시 지황 특유의 색과 향에 의해 기분이 좋은 상태로 섭취할 수 있으며, 지황에 의한 맛의 향상과 더불어 지황의 효능을 간접적으로 섭취함에 따라 현대인의 건강증진을 도모할 수 있는 지황이 함유된 면류 제조방법을 제공하는 데 있다.The present invention was devised to solve the above problems, an object of the present invention can be ingested in a pleasant state by the color and aroma peculiar to the sulfur when ingesting noodles containing sulfur such as cold noodles or noodles, It is to provide a method of manufacturing noodles containing the sulfur which can promote the health of modern people by indirectly ingesting the effects of the sulfur in addition to the taste improvement by the sulfur.

상기의 목적을 달성하기 위한 본 발명은 지황을 세척한 후 분쇄하여 90~110℃의 온도로 30~40분 정도 끓여 걸죽해지면 물을 지황 대비 3:1의 비율로 투입한 다음 균일하게 혼합시키는 가열 및 혼합공정과; 상기 공정을 거친 지황추출액을 3~5℃의 온도에서 2~4일간 숙성시켜 지황의 쓴맛을 제거하는 지황숙성공정와; 반죽기계에 밀가루 70~90중량%와 소금 2~3중량%와 숙성된 지황추출액 7~28중량%를 투입하여 균일하게 혼합시키면서 30~40분 동안 반죽하는 반죽공정과; 상기 공정을 거친 밀가루 반죽을 제면기에 넣어 일정 두께의 면으로 뽑아내는 면 제조공정으로 이루어진 것을 특징으로 한다.In order to achieve the above object, the present invention washes and then pulverizes the turmeric, and boils it at a temperature of 90 to 110 ° C. for about 30 to 40 minutes. And a mixing step; Sulfur ripening step of removing the bitter taste of the sulfur by aging the sulfur extract extracted through the above process for 2 to 4 days at a temperature of 3 ~ 5 ℃; A kneading process of kneading for 30 to 40 minutes while uniformly mixing 70-90% by weight of flour, 2-3% by weight of salt, and 7-28% by weight of aged sulfur-containing extract; It characterized by consisting of a cotton manufacturing process to put the pastry dough through the noodle making machine to draw a certain thickness of cotton.

상기 지황은 현삼과의 다년생 초목으로서, 중국이 원산지이고 우리나라에서도 옛부터 약초로서 재배되어 왔으며, 한방에서는 지황의 생근을 '생지황', 건조한 것을 '건지황', 쪄서 건조한 것을 '숙지황' 이라 칭하여, 보혈, 강장, 진정, 빈혈, 토혈, 하혈, 자궁출혈, 결핵성 쇠약 등에 그 효능이 널리 인정되어 일부 드링크제의 원료로도 사용되고 있다. 특히, 남성의 정력증강 및 체력보강과 현대인에게 가장 무서운 병 중의 하나인 졸중풍(뇌졸중)으로 인한 언어 상실중에 대하여, 치료효과가 있는 것으로 밝혀져 있으며, 보혈, 강장, 진정을 목적으로 팔미환, 사물탕, 십전 대보탕 등에 배합되는 중요 생약으로 사용되고 있다.It is a perennial vegetation of Hyunsam family, China is native and has been cultivated as a herb since ancient times in Korea. It is widely used in tonic, soothing, anemia, hemostasis, bleeding, uterine bleeding, tuberculosis, etc. and is used as a raw material for some drinks. In particular, it has been shown to be effective in treating men's vigor and physical strength and language loss due to stroke, which is one of the scariest diseases for modern people. It is used as an important herbal medicine blended with Daegjeon Daebo-tang.

도1은 본 발명에 의한 지황이 함유된 면류 제조방법의 공정도로서, 이하에서는 첨부된 도면을 참조하여 본 발명의 지황이 함유된 면류 제조방법을 상세히 설명하기로 한다.1 is a process diagram of a method of manufacturing noodles containing sulfur according to the present invention, hereinafter will be described in detail the method of manufacturing noodles containing the sulfur of the present invention with reference to the accompanying drawings.

[ [ 실시예Example ] ]

가열공정Heating process

지황을 선별하여 세척한 후 200mesh이하로 분쇄하여 지황가루로 제조한 상태로 용기에 투입하여 90~110℃의 온도에서 30~40분 정도 끓여 걸죽하게 만든다.After sorting and washing the turmeric, it is pulverized to 200mesh or less and put into a container made of turmeric powder to boil for 30 to 40 minutes at a temperature of 90 to 110 ℃ to make it thick.

혼합공정Mixing process

상기 공정을 거친 지황에 물을 투입하되, 투입되는 물은 지황 대비 3:1의 비율로 하여 투입시킨 다음 균일하게 혼합될때까지 교반시켜 추출액을 만든다.Water is added to the turmeric which has been subjected to the above process, but the introduced water is added at a ratio of 3: 1 relative to the sulfur and then stirred until uniformly mixed to make an extract.

지황숙성공정Sulfur Aging Process

상기 공정을 거친 지황추출액의 쓴맛을 제거하기 위하여 3~5℃의 저온에서 2~4일간 숙성시킨다.In order to remove the bitter taste of the gourd extract extracted through the above step is aged for 2 to 4 days at a low temperature of 3 ~ 5 ℃.

반죽공정Kneading Process

반죽기계에 밀가루 70~90중량%와 소금 2~3중량%와 숙성된 지황추출액 7~28중량%를 투입하여 균일하게 혼합시키면서 30~40분 동안 반죽하되, 상기 지황추출액은 조금씩 천천히 부어 반죽시 밀가루가 한쪽으로 결집되지 않게 한다.70 to 90% by weight of flour, 2 to 3% by weight of salt, and 7 to 28% by weight of aged sulfuric acid extract are mixed and kneaded for 30 to 40 minutes while mixing uniformly. Make sure the flour is not concentrated on one side.

면 제조공정Cotton manufacturing process

상기 공정을 거친 밀가루 반죽을 제면기에 넣어 제조하고자 하는 면 즉, 냉면, 칼국수 등으로 뽑아내면 된다.What is necessary is to put out the dough through the above process into a noodle making machine, that is, cold noodle, kalguksu and so on.

이와 같이 본 발명에 의해 제조되는 면류는 지황이 함유된 상태로 제조되되, 지황 특유의 냄새 및 쓴맛이 제거된 상태로 제조됨에 따라 섭취시 기피하지 않게 되어 지황의 효능 효과를 간접적으로 섭취할 수 있게 되는 것이다.As described above, the noodles prepared by the present invention are manufactured in a state in which the sulfur is contained, and thus the smell and bitter taste peculiar to the sulfur are removed so that it is not avoided when ingested. Will be.

상술한 바와 같이 본 발명에 따르면, 냉면 또는 국수 등의 지황이 함유된 면류의 섭취시 지황 특유의 색과 향에 의해 기분을 배가시킨 상태로 섭취할 수 있으며, 지황에 의한 맛의 향상과 더불어 지황의 효능을 간접적으로 섭취함에 따라 현대인의 건강증진을 도모할 수 있는 장점이 있다.As described above, according to the present invention, the ingestion of the noodles containing the yolk, such as cold noodles or noodles, can be ingested in a state in which the mood is doubled by the unique color and aroma of the yolk, and the yolk with the improvement of taste by the yolk Indirect intake of the benefits of promoting the health of modern people has the advantage.

Claims (1)

지황을 세척한 후 분쇄하여 90~110℃의 온도로 30~40분 정도 끓여 걸죽해지면 물을 지황 대비 3:1의 비율로 투입한 다음 균일하게 혼합시키는 가열 및 혼합공정과;After washing the turmeric, pulverizing, boiled at a temperature of 90 to 110 ° C. for about 30 to 40 minutes, and heating and mixing the same, adding water at a ratio of 3: 1 relative to the sulfur and then mixing it uniformly; 상기 공정을 거친 지황추출액을 3~5℃의 온도에서 2~4일간 숙성시켜 지황의 쓴맛을 제거하는 지황숙성공정와;Sulfur ripening step of removing the bitter taste of the sulfur by aging the sulfur extract extracted through the above process for 2 to 4 days at a temperature of 3 ~ 5 ℃; 반죽기계에 밀가루 70~90중량%와 소금 2~3중량%와 숙성된 지황추출액 7~28중량%를 투입하여 균일하게 혼합시키면서 30~40분 동안 반죽하는 반죽공정과;A kneading process of kneading for 30 to 40 minutes while uniformly mixing 70-90% by weight of flour, 2-3% by weight of salt, and 7-28% by weight of aged sulfur-containing extract; 상기 공정을 거친 밀가루 반죽을 제면기에 넣어 일정 두께의 면으로 뽑아내는 면 제조공정으로 이루어진 것을 특징으로 하는 지황이 함유된 면류 제조방법.The noodle-containing noodle production method, characterized in that the step of putting the pasty dough through the noodle making machine to draw a cotton of a predetermined thickness.
KR1020060089299A 2006-09-14 2006-09-14 Manufacturing method for noodles with rehmannia glutinosa KR100746882B1 (en)

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
KR20190053631A (en) 2017-11-10 2019-05-20 대한민국(농촌진흥청장) Method for manufactuing sugared Rehmannia glutinosa using pretreated Rehmannia glutinosa
KR20190053630A (en) 2017-11-10 2019-05-20 대한민국(농촌진흥청장) Rehmannia glutinosa pretreatment method and method for manufacturing of Rehmannia glutinosa sweet jelly

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KR20010067704A (en) * 2001-03-09 2001-07-13 지수옥 Nntr iton
KR20040022563A (en) * 2002-09-09 2004-03-16 이교훈 iced noodles made by jihwang and making methord itself

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* Cited by examiner, † Cited by third party
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KR20190053631A (en) 2017-11-10 2019-05-20 대한민국(농촌진흥청장) Method for manufactuing sugared Rehmannia glutinosa using pretreated Rehmannia glutinosa
KR20190053630A (en) 2017-11-10 2019-05-20 대한민국(농촌진흥청장) Rehmannia glutinosa pretreatment method and method for manufacturing of Rehmannia glutinosa sweet jelly

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