KR100776637B1 - Method of making noodles - Google Patents

Method of making noodles Download PDF

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KR100776637B1
KR100776637B1 KR1020050079791A KR20050079791A KR100776637B1 KR 100776637 B1 KR100776637 B1 KR 100776637B1 KR 1020050079791 A KR1020050079791 A KR 1020050079791A KR 20050079791 A KR20050079791 A KR 20050079791A KR 100776637 B1 KR100776637 B1 KR 100776637B1
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ocher
powder
noodles
precipitated
charcoal
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KR1020050079791A
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KR20050092351A (en
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심선보
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심선보
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package

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

Abstract

소맥분에 황토 분말 및 숯 분말을 혼합 반죽한 후 숙성시켜 국수를 제조함으로써, 황토 및 숯에 함유된 유기물, 미네랄 및 분해효소 등을 그대로 섭취할 수 있어 변비, 악취제거는 물론 신진대사, 혈액순환 및 각종 성인병을 예방할 수 있는 기능성 국수의 제조방법이 개시되어 있다. 본 발명에 따르면 40메쉬망을 100% 통과하는 황토분말을 선별하는 단계; 선별된 황토분말을 소정의 물탱크에 2~3회 반복하여 완전 침전시켜 침전황토를 얻는 단계; 침전황토에 마찬가지로 40메쉬망을 100% 통과하는 숯 분말을 혼합하여 다시 침전시킨 후 건조하여 덩어리 형상의 혼합재료를 제조하는 단계; 혼합재료를 통상의 분쇄기에 투입하여 분쇄하는 단계; 82~90wt%의 소맥분에 7~14wt%의 혼합분말 및 3~4wt%의 소금을 넣은 후, 다시 10~15ℓ의 천연수를 넣어 반죽을 하는 단계; 및 반죽을 밀폐용기에 넣고 30~60분간 숙성시킨 후 통상의 제면기로 제면하여 국수를 제조하는 단계를 포함한다. By mixing and kneading ocher powder and charcoal powder into wheat flour to prepare the noodles, the organic matter, minerals and degrading enzymes contained in ocher and charcoal can be ingested as it is, eliminating constipation, odor, metabolism, blood circulation and Disclosed is a method of producing functional noodles that can prevent various adult diseases. According to the present invention, the step of screening ocher powder passing 100% through 40 mesh network; Repeating the selected ocher powder in a predetermined water tank two or three times to completely settle the precipitated ocher; Preparing precipitated mixture by mixing charcoal powder passing through 40% mesh net in 100% of precipitated ocher; Injecting the mixed material into a conventional grinder to grind; Adding 7 to 14 wt% of mixed powder and 3 to 4 wt% of salt in 82 to 90 wt% of wheat flour, and then adding 10 to 15 L of natural water to knead the dough; And putting the dough in a sealed container and aging for 30 to 60 minutes, then noodle making with a conventional noodle maker to prepare noodles.

Description

기능성 국수의 제조방법{Method of making noodles}Method of making functional noodles {Method of making noodles}

본 발명은 기능성 국수의 제조방법에 관한 것으로서, 더욱 상세하게는 소맥분에 황토 분말 및 숯 분말을 혼합 반죽한 후 숙성시켜 국수를 제조함으로써, 황토 및 숯에 함유된 유기물, 미네랄 및 분해효소 등을 그대로 섭취할 수 있어 변비, 악취제거는 물론 신진대사, 혈액순환 및 각종 성인병을 예방할 수 있는 기능성 국수의 제조방법에 관한 것이다. The present invention relates to a method for producing functional noodles, and more particularly, by mixing kneading ocher powder and charcoal powder in wheat flour and aging to prepare noodle, organic matter, minerals and degrading enzymes contained in ocher and charcoal as it is. It can be ingested constipation, odor removal, as well as metabolism, blood circulation and various methods of producing a functional noodle that can prevent adult diseases.

일반적으로 국수는 밀가루, 메밀가루, 또는 감자 가루를 반죽한 다음, 반죽을 얇게 밀어 가늘게 썰거나 틀어 눌러 가늘게 뽑아낸 식품을 말하는데, 통상적으로 면(麵)이라고도 한다. In general, noodles are kneading flour, buckwheat flour, or potato flour, and then thinly pushed the dough thinly or twisted, it refers to the food extracted thinly, commonly referred to as noodles (麵).

국수는 제조나 조리가 비교적 간단하기 때문에 빵보다도 역사가 오래된 먹거리로써 BC 6000~BC 5000년경에 아시아 지방에서 만들기 시작했다. 우리나라에서도 오래 전부터 국수를 만들어 먹었으나, 밀의 생산이 많지 않았기 때문에 상용음식이 되지는 못하였다. Since noodles are relatively simple to manufacture and cook, they are made in Asia from around 6000 BC to 5000 BC. Noodles have been made and eaten in Korea for a long time, but it was not a commercial food because there was not much wheat production.

최근에는 산업의 발전으로 인하여 생활여건이 개선됨에 따라 국수가 상용음식으로 발전을 하게 되고, 그 결과 국수에 다양한 기능성 재료들은 첨가하여 섭취 하고 있는 실정이다. 그 대표적인 예로써, 밀가루에 녹차 또는 도토리 등을 첨가한 국수들이 개발되어 식음되고 있다. Recently, as the living conditions are improved due to the development of the industry, the noodles are developed into commercial food, and as a result, various functional ingredients are added to the noodles and consumed. As a representative example, noodle added with green tea or acorns to flour has been developed and cooled.

이렇게 국수가 현대인에게 상용음식으로 발전하면서 다양한 기능성 국수들이 개발되고 있으나, 식음자의 건강까지 생각하는 건강식 기능성 음식으로 발전하기 위해서는 당업자들의 활발한 노력들이 필요한 실정이다. As the noodle is developed into a commercial food for modern people, various functional noodle are being developed, but active efforts of those skilled in the art are needed to develop a healthy functional food that considers the health of food and drink.

본 발명은 상기와 같은 종래의 문제점을 해결하기 위해 안출된 것으로, 본 발명의 목적은 소맥분에 황토 분말 및 숯 분말을 혼합 반죽한 후 숙성시켜 국수를 제조함으로써, 황토 및 숯에 함유된 유기물, 미네랄 및 분해효소 등을 그대로 섭취할 수 있어 변비, 악취제거는 물론 신진대사, 혈액순환 및 각종 성인병을 예방할 수 있는 기능성 국수의 제조방법을 제공하는데 있다. The present invention has been made to solve the conventional problems as described above, an object of the present invention by mixing kneading ocher powder and charcoal powder in wheat flour to ripen to prepare noodles, organic matter, minerals contained in ocher and charcoal And it can be taken intact enzymes as it is to provide a method of producing functional noodles that can prevent constipation, odor removal, as well as metabolism, blood circulation and various adult diseases.

상기와 같은 본 발명의 목적을 달성하기 위해서 본 발명은,In order to achieve the object of the present invention as described above, the present invention,

40메쉬망을 100% 통과하는 황토분말을 선별하는 단계(S1); Selecting the ocher powder passing through the mesh mesh 100% (S1);

선별된 황토분말을 소정의 물탱크에 2~3회 반복하여 완전 침전시켜 침전황토를 얻는 단계(S2);Repeating the selected ocher powder in a predetermined water tank two to three times to completely settle the precipitated ocher (S2);

침전황토에 마찬가지로 40메쉬망을 100% 통과하는 숯 분말을 혼합하여 다시 침전시킨 후 건조하여 덩어리 형상의 혼합재료를 제조하는 단계(S3);Mixing charcoal powder passing through 100% of 40 mesh nets to precipitated ocher, and then reprecipitating and drying to prepare a mixed material having a lump shape (S3);

혼합재료를 통상의 분쇄기에 투입하여 분쇄하는 단계(S4); Injecting the mixed material into a conventional grinder to grind (S4);

82~90wt%의 소맥분에 7~14wt%의 혼합분말 및 3~4wt%의 소금을 넣은 후, 다시 10~15ℓ의 천연수를 넣어 반죽을 하는 단계(S5); 및 Putting 7-14 wt% of mixed powder and 3-4 wt% of salt in 82-90 wt% of wheat flour, and then putting 10-15 liters of natural water into the dough (S5); And

반죽을 밀폐용기에 넣고 30~60분간 숙성시킨 후 통상의 제면기로 제면하여 국수를 제조하는 단계(S6)를 포함하는 기능성 국수의 제조방법을 제공한다.The dough is put in a sealed container and aged for 30 to 60 minutes, and then noodle is prepared by using a conventional noodle-making method.

바람직하게는, 황토 분말에 대하여 숯 분말 비율은 10:4 비율로 혼합한다. Preferably, the charcoal powder ratio to the loess powder is mixed in a 10: 4 ratio.

더욱 바람직하게는 혼합재료는 100메쉬망을 100% 통과할 수 있도록 분쇄한다. More preferably, the mixed material is pulverized so that 100% of the 100 mesh nets can pass.

이상에서 설명한 바와 같이, 본 발명에 따르면, 소맥분에 황토 분말 및 숯 분말을 혼합 반죽한 후 숙성시켜 국수를 제조함으로써, 황토 및 숯에 함유된 유기물, 미네랄 및 분해효소 등을 그대로 섭취할 수 있어 변비, 악취제거는 물론 신진대사, 혈액순환 및 각종 성인병을 예방할 수 있다. As described above, according to the present invention, by mixing and kneading ocher powder and charcoal powder in wheat flour to prepare the noodles, constipation can be ingested organic matter, minerals and degrading enzymes contained in ocher and charcoal as it is In addition to removing odors, metabolism, blood circulation and various adult diseases can be prevented.

이하, 본 발명의 바람직한 일 실시예에 따른 기능성 국수의 제조방법에 대해 설명한다. Hereinafter, a method of manufacturing functional noodles according to an embodiment of the present invention will be described.

본 발명에 따른 기능성 국수를 제조하기 위해서는,In order to produce the functional noodles according to the present invention,

먼저, 자연에서 채취하여 건조된 황토 중 40메쉬(mash)망을 100% 통과하는 황토분말을 선별한다(단계 S1). First, the ocher powder is screened 100% passing through the 40 mesh (mash) of the dried ocher collected in nature (step S1).

황토분말의 선별(단계 S1)이 완료되면, 선별된 황토분말을 소정의 물탱크에 2~3회 반복하여 완전 침전시켜 침전황토를 얻는다(단계 S2).When the selection of the ocher powder (step S1) is completed, the selected ocher powder is repeatedly precipitated two or three times in a predetermined water tank to obtain precipitated ocher (step S2).

전술한 바와 같이 침전황토가 얻어지면(단계 S2), 침전황토에 마찬가지로 40메쉬(mash)망을 100% 통과하는 숯 분말을 혼합하여 다시 침전시킨 후 건조하여 덩어리 형상의 혼합재료를 제조한다(단계 S3). 이때, 황토 분말에 대하여 숯 분말 비 율은 10:4 비율로 혼합한다. As described above, when the precipitated ocher is obtained (step S2), the charcoal powder passing through 100% of the 40 mesh mesh is mixed with the precipitated ocher and precipitated again, followed by drying to prepare a lump-shaped mixed material (step S3). At this time, the charcoal powder ratio with respect to the ocher powder is mixed in a ratio of 10: 4.

이렇게 덩어리 형상의 혼합재료가 준비되면(단계 S3), 혼합재료를 통상의 분쇄기에 투입하여 분쇄한다(단계 S4). 여기서 덩어리로 된 혼합재료는 100메쉬(mash)망을 100% 통과할 수 있도록 분쇄한다. When the lumped mixed material is thus prepared (step S3), the mixed material is put into a conventional pulverizer and pulverized (step S4). Here, the lumped mixed material is pulverized so that 100% can pass through 100 mesh.

이와 같이 혼합분말이 준비되면(S4), 82~90wt%의 소맥분에 7~14wt%의 혼합분말 및 3~4wt%의 소금을 넣은 후, 다시 10~15ℓ의 천연수를 넣어 반죽을 한다(단계 S5). When the mixed powder is prepared in this way (S4), 7 to 14 wt% of mixed powder and 3 to 4 wt% of salt are added to 82 to 90 wt% of wheat flour, and 10-15 liters of natural water is added again to knead (step). S5).

반죽이 완료되면(단계 S5), 반죽을 밀폐용기에 넣고 30~60분간 숙성시킨 후 통상의 제면기로 제면하여 기능성 국수를 제조한다(단계 S6). When the dough is completed (step S5), the dough is put in a sealed container and aged for 30 to 60 minutes, then noodle-making with a conventional noodle maker to prepare a functional noodle (step S6).

이와 같이 제조된 국수는 식음자의 기호에 따라서 별도의 육수를 따로 제조 한 후 육수와 함께 국수를 삶아 식음하게 된다. 이러한 본 발명의 국수는 식음자의 인체 내부의 정화(淨化)는 물론 인체 내부의 악취를 제거할 수 있다.
누구나 알 수 있듯이 황토는 본초강모과 향약집성방에 기록된 바와 같이 예로부터 어지러움이나 토혈, 중풍의 치료제로 사용되어 왔고, 숯 또한 대한약전에 약용탄으로 의약품으로 인정하고 있다.The noodles prepared as described above are separately prepared according to the taste of the drinker, and then the noodles are boiled and eaten together with the broth. The noodle of the present invention can remove odors in the human body as well as purifying the inside of the human body of the food and drink.
As anyone can see, ocher has been used as a medicine for dizziness, hemorrhage, and stroke, as recorded in herbal bristles and medicinal herbs. Charcoal is also recognized as a medicine for medicinal coal.

전술한 바와 같이, 본 발명에 의해 제조된 기능성 국수는 황토분말과, 숯분말을 자연스럽게 섭취할 수 있어 새로운 맛을 찾는 현대인들 입맛을 충족시킬 수 있는 잇점이 있다.As described above, the functional noodle prepared by the present invention has the advantage of being able to naturally intake ocher powder and charcoal powder to satisfy the taste of modern people looking for a new taste.

삭제delete

상기에서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당기술 분야의 숙련된 당업자는 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. Although the above has been described with reference to a preferred embodiment of the present invention, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the invention described in the claims. You will understand.

Claims (3)

40메쉬망을 100% 통과하는 황토분말을 선별하는 단계(S1); Selecting the ocher powder passing through the mesh mesh 100% (S1); 선별된 상기 황토분말을 소정의 물탱크에 2~3회 반복하여 완전 침전시켜 침전황토를 얻는 단계(S2);Repeating the selected ocher powder in a predetermined water tank two or three times to completely settle the precipitated ocher (S2); 상기 침전황토에 마찬가지로 40메쉬망을 100% 통과하는 숯 분말을 혼합하여 다시 침전시킨 후 건조하여 덩어리 형상의 혼합재료를 제조하는 단계(S3);In step S3, the mixture of charcoal powder passing 100% through 40 mesh nets is precipitated again and then dried to prepare a lump-shaped mixed material (S3); 상기 혼합재료를 통상의 분쇄기에 투입하여 분쇄하는 단계(S4); Injecting the mixed material into a conventional grinder to grind (S4); 82~90wt%의 소맥분에 7~14wt%의 상기 혼합분말 및 3~4wt%의 소금을 넣은 후, 다시 10~15ℓ의 천연수를 넣어 반죽을 하는 단계(S5); 및 Putting 7-14 wt% of the mixed powder and 3-4 wt% of salt into 82-90 wt% of wheat flour, and then putting 10-15 liters of natural water again to make a dough (S5); And 상기 반죽을 밀폐용기에 넣고 30~60분간 숙성시킨 후 통상의 제면기로 제면하여 국수를 제조하는 단계(S6)를 포함하는 것을 특징으로 하는 기능성 국수의 제조방법.The dough is put in a sealed container and aged for 30 to 60 minutes and then noodle making with a conventional noodle making method of producing a functional noodle, characterized in that it comprises a step (S6). 제 1 항에 있어서, 상기 단계(S3)에서 상기 황토 분말에 대하여 상기 숯 분말 비율은 10:4 비율로 혼합하는 것을 특징으로 하는 기능성 국수의 제조방법.The method of claim 1, wherein in the step (S3) the charcoal powder relative to the loess powder is characterized in that the mixing ratio of 10: 4. 제 1 항에 있어서, 상기 단계(S4)에서 상기 혼합재료는 100메쉬망을 100% 통과할 수 있도록 분쇄하는 것을 특징으로 하는 기능성 국수의 제조방법. The method of claim 1, wherein in the step (S4), the mixed material is pulverized so that 100% pass through 100 mesh.
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100238350B1 (en) 1997-05-22 2000-01-15 김동림 Preparation of noodle containing loess
KR100466481B1 (en) 2002-10-26 2005-01-14 김선화 Dough manufacturing method with Jijang -water or powdered loess

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100238350B1 (en) 1997-05-22 2000-01-15 김동림 Preparation of noodle containing loess
KR100466481B1 (en) 2002-10-26 2005-01-14 김선화 Dough manufacturing method with Jijang -water or powdered loess

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