KR100906422B1 - Noodle including natural material of immune activity and manufacturing method thereof - Google Patents
Noodle including natural material of immune activity and manufacturing method thereof Download PDFInfo
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- KR100906422B1 KR100906422B1 KR1020070044399A KR20070044399A KR100906422B1 KR 100906422 B1 KR100906422 B1 KR 100906422B1 KR 1020070044399 A KR1020070044399 A KR 1020070044399A KR 20070044399 A KR20070044399 A KR 20070044399A KR 100906422 B1 KR100906422 B1 KR 100906422B1
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 70
- 239000005445 natural material Substances 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 230000005965 immune activity Effects 0.000 title abstract description 46
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 54
- 235000009566 rice Nutrition 0.000 claims abstract description 54
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- 229920000742 Cotton Polymers 0.000 claims abstract description 33
- 239000004615 ingredient Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000008213 purified water Substances 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 241000208340 Araliaceae Species 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 230000001900 immune effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 30
- 239000002075 main ingredient Substances 0.000 abstract description 15
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 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
- 238000010438 heat treatment Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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
- A23V2300/00—Processes
- A23V2300/16—Extrusion
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 면역활성에 도움이 되는 천연소재가 포함된 면 및 이의 제조방법에 관한 것으로서 보다 상세하게는 쌀가루를 주재료로 하는 면에 있어서, 면역활성에 도움이 되는 천연소재가 포함된 면 및 이의 제조방법에 관한 것이다.The present invention relates to a cotton containing a natural material to help the immune activity and a method for producing the same, and more particularly, in the cotton containing the main material of rice flour, a cotton containing a natural material to help the immune activity and its preparation It is about a method.
본 발명은 쌀가루를 주재료로 하는 면에 있어서, 면역활성에 도움이 되는 천연소재인 기능성 성분을 첨가하여 기능성과 관능성이 향상된 면의 제공을 목적으로 한한다.The present invention is intended to provide a noodles with a main ingredient of rice flour, the functional ingredient is improved by adding a functional ingredient which is a natural material to help the immune activity.
본 발명은 쌀가루를 주재료로 하는 면에 있어서, 쌀가루에 면역활성에 도움이 되는 천연소재인 기능성 성분을 첨가하여 기능성과 관능성이 향상된 면의 제조방법 제공을 다른 목적으로 한다.The present invention is to provide a method for producing noodles improved in functionality and functionality by adding a functional ingredient which is a natural material to help the immune activity to the rice flour as a main material.
본 발명에 의해 쌀가루를 주재료로 하고 면역활성에 도움이 되는 천연소재가 포함된 면은 국수, 우동, 자장, 짬뽕, 스파게티, 라면 등에 사용할 수 있어 다양한 분야에 사용될 수 있다.According to the present invention, rice flour as a main ingredient and noodles containing natural materials that help the immune activity can be used in various fields, such as noodles, udon, jajang, champon, spaghetti, and ramen.
Description
도 1은 본 발명의 면역활성에 도움이 되는 천연소재가 포함된 국수용 면의 제조공정도의 일예이다.1 is an example of the manufacturing process of the noodles for noodles containing natural materials to help the immune activity of the present invention.
본 발명은 면역활성에 도움이 되는 천연소재가 포함된 면 및 이의 제조방법에 관한 것으로서 보다 상세하게는 쌀가루를 주재료로 하는 면에 있어서, 면역활성에 도움이 되는 천연소재가 포함된 면 및 이의 제조방법에 관한 것이다.The present invention relates to a cotton containing a natural material to help the immune activity and a method for producing the same, and more particularly, in the cotton containing the main material of rice flour, a cotton containing a natural material to help the immune activity and its preparation It is about a method.
면은 곡류가루, 특히 주로 밀가루를 물에 혼합하고 반죽해서 얻은 반죽물을 늘이거나 얇게 만든 후 잘라내고 물 또는 증기에 데쳐서 먹는 식품의 일종이다.Noodles are a type of food that is eaten by mixing the flour, especially wheat flour in water, kneading the dough obtained by stretching or thinning it, then cutting it and boiling it in water or steam.
면은 주로 밀가루를 이용하여 면을 제조하였으며, 면의 크기에 따라 면이 작은 국수면, 면이 두꺼운 우동면으로 나뉘었으나, 요즘에는 라면, 스파게티, 및 기 타 여러 가지 면 음식에 따라 그 종류가 다양해 지고 있으며, 또한 면의 주재료도 종래의 밀가루를 탈피하여 메밀가루 및/또는 쌀가루를 점차적으로 사용하고 있다.Noodles were made mainly from flour, and they were divided into noodle noodles with small noodles and thick noodle noodles with thick noodles, but nowadays the types of noodles are different according to ramen noodles, spaghetti, and other noodles. In addition, the main ingredient of noodles is gradually using buckwheat flour and / or rice flour to remove conventional flour.
면의 주재료인 밀은 예로부터 쌀, 옥수수와 함께 대표적인 식량의 하나이며, 쌀에 비해 생산조건의 한정이 적어 남반구인 오스트레일리아로부터 북위 60도 지역과 해발 3000m 이상의 고산지대에서 자라기 때문에 생산량이 부족한 쌀 대신에 전세계적으로 주요한 식량으로 사용되어 왔다.Wheat, the main ingredient of cotton, is one of the representative foods, along with rice and corn, since it has less limited production conditions than rice, so it grows in the southern hemisphere, 60 degrees north latitude and altitude of 3000 meters above sea level. Has been used as a major food source worldwide.
면은 전세계적으로 이용되었던 식품으로서 세계 각국에서는 면을 이용한 다양한 요리들이 있으며, 이러한 전세계의 다양한 면 요리만을 전문적으로 하는 외식문화로 발전하고 있는 실정이다.Noodles have been used all over the world, and there are various dishes using noodles from all over the world, and it is evolving into a food culture that specializes in various noodles.
국내에서도 면은 현재 라면의 형태로 많이 섭취하고 있으며, 라면 이외에도 국수, 우동 등의 형태로 많이 소비되고 있다. 특히 식사대용 간식이나 소식을 하는 사람의 경우 한 끼의 식사로 할 수 있어 사람들에게 면은 꾸준히 소비되고 있다.Noodles are currently consumed in the form of ramen in Korea, and are consumed in the form of noodles, udon, etc. in addition to ramen. In particular, people who eat snacks or news substitutes can eat as a meal, so people are constantly consuming noodles.
최근에는 웰빙(well-being) 문화의 정착으로 면 제품은 단순히 공복감을 해소 해주는 음식이 아니라 건강까지도 고려하는 추세에 있으나, 기존의 면에 함유된 성분들은 대부분 탄수화물 소재로서 다른 주식과 비교할 때 영양적 균형 측면에서는 적합치 못한 단점이 있다. 따라서, 이 영양적 불균형 해소 및 건강기능성까지도 고려해야 식품으로서의 가치가 높다고 할 수 있다. Recently, due to the establishment of a well-being culture, cotton products tend to consider health as well as foods that simply relieve hunger, but most of the ingredients in conventional cotton are carbohydrates, which are more nutritious than other stocks. There is a disadvantage in terms of balance. Therefore, it can be said that the value as a food is high considering the nutritional imbalance and health function.
본 발명은 위와 같은 문제를 해결하기 위해 면에 있어서, 특히 면의 주재료로 쌀가루를 사용하고, 이러한 쌀가루를 주재료로 하는 면의 관능성, 기능성을 향상시키고자 면역활성에 도움이 되는 천연소재가 포함하는 면 및 이의 제조방법을 제공하고자 한다.The present invention is to solve the above problems in the cotton, in particular, the use of rice flour as the main ingredient of the cotton, and includes a natural material to help the immune activity to improve the functionality and functionality of the cotton, which is the main ingredient of such rice flour To provide a cotton and a method for manufacturing the same.
본 발명은 최근 쌀의 생산이 많아지면서 쌀의 소비는 줄어드는 현재의 국내 상황을 해결하기 위한 일환의 하나로서 쌀의 새로운 소비처를 제공할 수 있으며, 또한 종래 밀가루를 싫어하는 사람들도 쌀을 주재료로 하는 면을 섭취할 수 있다.The present invention can provide a new consumer of rice as part of solving the current domestic situation in which the consumption of rice is reduced due to the recent increase in the production of rice, and also those who do not like wheat flour as the main ingredient Can be taken.
본 발명은 쌀가루를 주재료로 하는 면에 있어서, 면역활성에 도움이 되는 천연소재인 기능성 성분을 첨가하여 기능성과 관능성이 향상된 면의 제공을 목적으로 한한다.The present invention is intended to provide a noodles with a main ingredient of rice flour, the functional ingredient is improved by adding a functional ingredient which is a natural material to help the immune activity.
본 발명은 쌀가루를 주재료로 하는 면에 있어서, 쌀가루에 면역활성에 도움이 되는 천연소재인 기능성 성분을 첨가하여 기능성과 관능성이 향상된 면의 제조방법 제공을 다른 목적으로 한다.The present invention is to provide a method for producing noodles improved in functionality and functionality by adding a functional ingredient which is a natural material to help the immune activity to the rice flour as a main material.
본 발명에 의해 쌀가루를 주재료로 하고 면역활성에 도움이 되는 천연소재가 포함된 면은 국수, 우동, 자장, 짬뽕, 스파게티, 라면 등에 사용할 수 있어 다양한 분야에 사용될 수 있다.According to the present invention, rice flour as a main ingredient and noodles containing natural materials that help the immune activity can be used in various fields, such as noodles, udon, jajang, champon, spaghetti, and ramen.
본 발명은 쌀가루를 주재료로 하는 면(noodle)에 있어서, 면역활성에 도움이 되는 천연소재인 기능성 성분을 포함하도록 하여 면역활성에 도움이 되는 천연소재가 포함된 면을 제공할 수 있다.The present invention can provide a noodles containing a natural material to help the immune activity by including a functional ingredient that is a natural material to help the immune activity in the noodles (noodle) as a main ingredient of rice flour.
본 발명은 쌀가루를 주재료로 하는 면에 있어서, 면역활성에 도움이 되는 천연소재인 기능성 성분을 포함하도록 하여 관능성과 기능성이 우수하고 면역활성에 도움이 되는 천연소재가 포함된 면을 제공할 수 있다.The present invention is to provide a surface containing a natural material excellent in functionality and functionality, and excellent in functionality and functionality by including a functional ingredient which is a natural material to help the immune activity in the surface of the rice flour as the main material .
본 발명의 면역활성에 도움이 되는 천연소재로서 기능성 성분이 포함된 면은 쌀가루를 주재료로 하는 면에 있어서, 가시오갈피, 더덕, 양송이버섯, 상황버섯, 맛타리버섯, 인삼, 복분자, 갈근 및 사상자 중에서 선택된 어느 하나 이상의 기능성 성분을 포함할 수 있다.Noodles containing functional ingredients as a natural material to help the immune activity of the present invention is the main ingredient of rice flour, prickly chopped red pepper, deodeok, mushroom mushroom, situation mushroom, materi mushroom, ginseng, bokbunja, brown root and casualty It may include any one or more functional ingredients selected from.
삭제delete
본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면에 있어서, 천연소재인 기능성 성분은 면의 주재료인 쌀가루 중량 대비 5∼30％ 포함될 수 있다.In the cotton containing a natural material to help the immune activity of the present invention, the functional ingredient is a natural material may be included 5 to 30% by weight of the rice flour is the main material of the cotton.
본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면에 있어서, 천연소재인 기능성 성분은 면의 주재료인 쌀가루 중량 대비 5∼15％ 포함될 수 있다.In the cotton containing a natural material to help the immune activity of the present invention, the functional ingredient is a natural material may be included 5 to 15% relative to the weight of the rice flour is the main material of the cotton.
본 발명은 면역활성에 도움이 되는 천연소재가 포함된 면의 제조방법을 포함한다.The present invention includes a method for producing cotton containing natural materials to help the immune activity.
본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면의 제조방법은 쌀가루를 주재료로 하는 면의 제조에 있어서, 쌀가루에 면역활성에 도움이 되는 천연소재인 천연소재를 첨가하여 쌀가루 반죽물을 얻는 단계를 포함하도록 하여 면역활성에 도움이 되는 천연소재가 포함된 면을 제조할 수 있다.The manufacturing method of the noodles containing natural materials to help the immune activity of the present invention, in the production of noodles made of rice flour as the main material, by adding a natural material which is a natural material to help the immune activity to rice flour dough It is possible to prepare a cotton containing a natural material to help the immune activity by including the step of obtaining.
본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면의 제조방법은 쌀가루를 주재료로 하는 면의 제조에 있어서, 쌀가루에 면역활성에 도움이 되는 천연소재인 기능성 성분을 첨가하고 혼합한 후 숙성시키고, 상기 숙성된 혼합물에 정제수를 첨가하고 1차 반죽을 한 후 증숙한 다음 2차 반죽을 하여 쌀가루 반죽물을 얻고, 상기 쌀가루 반죽물을 압출 및 냉각하여 면대를 제조한 다음 상기 면대를 일정한 길이로 절단하여 면을 제조하는 단계를 포함하도록 하여 면역활성에 도움이 되는 천연소재가 포함된 면을 제조할 수 있다.The method for preparing noodles containing natural materials to help the immune activity of the present invention is the production of noodles containing rice flour as a main ingredient, and aged after adding and mixing functional ingredients which are natural materials to help the immune activity to rice flour After adding the purified water to the aged mixture, steaming the first dough, steaming, and then kneading the secondary dough to obtain a rice flour dough, by extruding and cooling the rice flour dough, to prepare a cotton pad and then the cotton pad to a constant length By cutting to include the step of producing a cotton to prepare a cotton containing a natural material to help the immune activity.
본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면의 제조방법은 쌀가루를 주재료로 하는 면에 있어서, 쌀가루에 가시오갈피, 더덕, 양송이버섯, 상황버섯, 맛타리버섯, 인삼, 복분자, 갈근 및 사상자 중에서 선택된 어느 하나 이상의 기능성 성분을 첨가하고 혼합한 후 숙성시키고, 상기 숙성된 혼합물에 정제수를 첨가하고 1차 반죽을 한 후 증숙한 다음 2차 반죽을 하여 쌀가루 반죽물을 얻고, 상기 쌀가루 반죽물을 압출 및 냉각하여 면대를 제조한 다음 상기 면대를 일정한 길이로 절단하여 면을 제조하는 단계를 포함하도록 하여 면역활성에 도움이 되는 천연소재가 포함된 면을 제공할 수 있다.The manufacturing method of the noodles containing natural materials to help the immune activity of the present invention is the main ingredient in the rice flour, rice flour gooseop, deodeok, mushroom mushrooms, mushrooms, materi mushrooms, ginseng, bokbunja, brown root And after adding any one or more functional ingredients selected from the casualties, mixing and aging, adding purified water to the aged mixture, steaming the first kneading and steaming and then kneading the second dough to obtain a rice flour dough, the rice flour dough By extruding and cooling water to prepare a cotton bar, and then cutting the cotton strip to a certain length to prepare a cotton to provide a cotton containing a natural material to help the immune activity.
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상기에서 숙성은 5∼15℃에서 20∼24시간 동안 실시할 수 있다.Aging in the above can be carried out at 5 to 15 ℃ for 20 to 24 hours.
상기에서 정제수는 쌀가루 중량 대비 20∼40％를 첨가하고 1차 반죽할 수 있다.Purified water in the above may be added to 20 to 40% by weight relative to the weight of the rice flour and kneaded first.
상기에서 증숙은 120∼140℃에서 20∼40분 동안 실시할 수 있다.Steaming may be performed at 120 to 140 ° C. for 20 to 40 minutes.
상기에서 냉각은 -30℃∼-20℃에서 실시할 수 있다.In the above, cooling can be performed at -30 ° C to -20 ° C.
상기에서 면대는 10∼40cm의 길이로 절단할 수 있다.In the above, the surface stand can be cut to a length of 10 to 40 cm.
본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면의 제조시 기능성 성분은 분말 형태의 것을 사용할 수 있다.Functional ingredients in the production of cotton containing natural materials to help the immune activity of the present invention can be used in the form of a powder.
상기에서 기능성 성분은 수세하고 물기를 제거하기 위해 건조한 다음 분쇄기를 이용하여 분쇄하여 분말화한 기능성 성분 분말을 사용할 수 있다.The functional ingredient in the above can be used to wash the water and dried to remove the water and then functionalized powder powdered by pulverizing using a grinder.
상기에서 기능성 성분은 수세하고 물기를 제거하기 위해 건조한 다음 열수에 서 추출하여 얻은 추출물을 분무 건조하여 분말화한 기능성 성분 분말을 사용할 수 있다. 일예로 기능성 성분 중량 대비 2∼5배의 정제수에 기능성 성분을 첨가하고 80∼120℃에서 최초 정제수의 부피 대비 10∼50％, 바람직하게는 10∼30％가 되도록 추출하여 추출물을 얻은 후 이를 분무 건조하여 기능성 성분 분말을 얻은 것을 사용할 수 있다. The functional ingredient in the above can be used to wash the powder and dried to remove the water and then dried by extracting from the hot water spray-dried powdered functional ingredient powder. For example, the functional ingredient is added to purified water 2 to 5 times the weight of the functional ingredient, and extracted at 10 to 50%, preferably 10 to 30% of the volume of the original purified water at 80 to 120 ° C., to obtain an extract, and then spraying it. Those obtained by drying to obtain a functional ingredient powder can be used.
본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면의 제조시 기능성 성분은 면의 주재료인 쌀가루 중량 대비 5∼30％ 포함될 수 있다.Functional ingredients in the production of noodles containing natural materials to help the immune activity of the present invention may be included 5-30% by weight of the rice flour is the main ingredient of the noodles.
본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면의 제조시 기능성 성분은 면의 주재료인 쌀가루 중량 대비 5∼15％ 포함될 수 있다.Functional ingredients in the production of noodles containing natural materials to help the immune activity of the present invention may be contained 5 to 15% by weight of the rice flour is the main ingredient of the noodles.
본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면 및 이의 제조시 다양한 조건에 의해 실시한바, 본 발명의 목적에 부합하는 면역활성에 도움이 되는 천연소재가 포함된 면 및 이를 제조하기 위해서는 상기에서 언급한 조건에 의해 실시하는 것이 좋다.Cotton containing a natural material to help the immune activity of the present invention and the bar was prepared by various conditions in the manufacture thereof, to prepare a cotton and a natural material to help the immune activity in accordance with the object of the present invention It is good to carry out under the conditions mentioned above.
본 발명은 상기에서 언급한 면역활성에 도움이 되는 천연소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 면역활성에 도움이 되는 천연소재가 포함된 면을 국수, 우동, 자장, 짬뽕, 스파게티, 라면 중에서 선택된 어느 하나 이상의 면으로 사용할 수 있다.The present invention provides noodles, udon, magnetic field, noodles containing natural materials to help the above-mentioned immune activity and / or noodles containing natural materials to help the immune activity prepared by the above-mentioned method. It can be used as any one or more selected from champon, spaghetti, ramen.
본 발명은 상기에서 언급한 면역활성에 도움이 되는 천연소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 면역활성에 도움이 되는 천연소재가 포함된 면을 함유하는 국수를 포함한다.The present invention includes noodles containing noodles containing natural materials conducive to the above-mentioned immune activity and / or noodles containing ingredients containing natural ingredients conducive to the immunological activity prepared by the above-mentioned method. .
본 발명은 상기에서 언급한 면역활성에 도움이 되는 천연소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 면역활성에 도움이 되는 천연소재가 포함된 면을 함유하는 우동을 포함한다. The present invention includes udon containing noodles containing natural materials that are helpful for the above-mentioned immune activity and / or noodles containing natural materials which are helpful for the immune activity prepared by the above-mentioned method. .
본 발명은 상기에서 언급한 면역활성에 도움이 되는 천연소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 면역활성에 도움이 되는 천연소재가 포함된 면을 함유하는 자장을 포함한다.The present invention includes a magnetic field containing a cotton containing a natural material to help the above-mentioned immune activity and / or a cotton containing a natural material to help the immune activity produced by the above-mentioned method. .
본 발명은 상기에서 언급한 면역활성에 도움이 되는 천연소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 면역활성에 도움이 되는 천연소재가 포함된 면을 함유하는 짬뽕을 포함한다.The present invention includes a champon containing noodles containing natural materials conducive to the above-mentioned immune activity and / or noodles containing natural materials contributing to the immune activity prepared by the above-mentioned method. .
본 발명은 상기에서 언급한 면역활성에 도움이 되는 천연소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 면역활성에 도움이 되는 천연소재가 포함된 면을 함유하는 스파게티를 포함한다.The present invention includes spaghetti containing noodles containing natural materials conducive to the above-mentioned immunological activity and / or noodles containing natural materials contributing to the immunological activity prepared by the above-mentioned method. .
본 발명은 상기에서 언급한 면역활성에 도움이 되는 천연소재가 포함된 면 및/또는 상기에서 언급한 방법에 의해 제조한 면역활성에 도움이 되는 천연소재가 포함된 면을 함유하는 라면을 포함한다.The present invention includes ramen containing noodles containing natural materials conducive to the above-mentioned immune activity and / or noodles containing natural ingredients conducive to the immunological activity prepared by the above-mentioned method. .
이하 본 발명의 내용을 실시예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1><Example 1>
도 1과 같은 제조공정도를 이용하여 국수용 면을 제조하였다.Noodles were prepared using the manufacturing process diagram as shown in FIG. 1.
쌀가루에 면역활성에 도움이 되는 천연소재인 기능성 성분으로서 가시오갈 피, 더덕, 양송이버섯을 첨가하여 혼합하고 상기 혼합물을 10℃에서 24시간 동안 숙성하였다. As a functional ingredient, which is a natural material conducive to immune activity, rice flour was added and mixed with prickly falcon, deodeok and mushroom mushrooms, and the mixture was aged at 10 ° C. for 24 hours.
숙성시킨 상기 혼합물에 정제수를 첨가하고 호바트 믹서기에서 1차 반죽을 한 후 상기 1차 반죽물을 120℃에서 30분 동안 증숙하고, 증숙이 끝난 후 2차 반죽을 실시하여 가시오갈피, 더덕, 양송이버섯가 포함된 쌀가루 반죽물을 얻었다.Purified water was added to the aged mixture, and the first dough was kneaded in a Hobart blender, and the first dough was steamed at 120 ° C. for 30 minutes, and after the steaming was completed, the second dough was performed. Obtained rice flour dough.
상기의 쌀가루 반죽물을 압출기에서 압출하여 면대를 제조한 다음 이 면대를 -25℃에서 급냉한 다음 35cm 길이로 절단하여 면 형태로 가공함으로써 면역활성에 도움이 되는 천연소재가 포함된 국수용 면(쌀면)을 제조하였다.The rice flour dough is extruded in an extruder to prepare a noodle stand, and then the noodle stand is quenched at -25 ° C, cut into 35 cm lengths, and processed into a noodle form to prepare noodles for noodles. Rice noodles) was prepared.
상기에서 쌀가루는 쌀을 세척 후 물에 5시간 동안 침지하고 40℃의 열풍으로 건조하여 쌀 표면의 물기를 제거하고, 분쇄기에서 분쇄하여 얻은 것을 사용하였다.In the above, the rice flour was used for the rice obtained by immersing in water and then immersed in water for 5 hours and dried by hot air at 40 ℃ to remove the water on the surface of the rice, milled in a grinder.
상기에서 가시오갈피, 더덕, 양송이버섯은 분쇄기로 분쇄하여 분말화한 분말을 사용하였으며, 이때 가시오갈피는 쌀가루 중량 대비 4％ 사용하였고, 더덕은 쌀가루 중량 대비 3％ 사용하였고, 양송이버섯은 쌀가루 중량 대비 3％ 사용하였다.In the above, prickly galpi, deodeok, mushroom mushroom was pulverized by using a pulverized powder, wherein prickly galpi was used 4% by weight of rice flour, deodeok was used by 3% by weight of rice flour, yangsong mushroom by weight of rice flour 3% was used.
상기에서 정제수는 쌀가루 중량 대비 25％를 사용하였다.In the above purified water was used 25% by weight of the rice flour.
<실시예 2><Example 2>
가시오갈피 대신 상황버섯, 더덕 대신 인삼, 양송이버섯 대신 맛타리버섯을 각각 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 국수용 면을 제조하였다.Noodles were prepared in the same manner as in Example 1, except for using situation mushrooms instead of prickly ginseng, ginseng instead of deodeok, and mushrooms instead of mushrooms.
<실시예 3><Example 3>
가시오갈피 대신 복분자 , 더덕 대신 갈근, 양송이버섯 대신 사상자를 각각 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 국수용 면을 제조하였다.Noodles were prepared in the same manner as in Example 1 except for using Bokbunja instead of prickly cut, brown root instead of deodeok, and casualties instead of mushrooms.
<시험예><Test Example>
상기 실시예 1 내지 실시예 3에서 제조한 국수용 면과 대조구로서 가시오갈피, 더덕, 양송이버섯를 첨가하지 않고 실시예 1의 방법으로 제조한 국수용 면에 대해 맛, 향, 씹힘감, 전체적인 기호도와 관능검사를 실시하고 그 결과를 아래의 표 1에 나타내었다.Noodles prepared in Examples 1 to 3 and the control, taste, fragrance, chewiness, overall preference for the noodles prepared by the method of Example 1 without the addition of prickly galpi, deodeok, mushrooms as a control Sensory tests were performed and the results are shown in Table 1 below.
상기에서 관능검사는 식품관련 분야에서 3년 이상 종사한 관능검사 요원 20인(남여 각각 10명)으로 하여 5점 척도법으로 측정하였다.The sensory test was performed by a five-point scale with 20 sensory test personnel (10 men and women each) who worked in food-related fields for more than 3 years.
표 1. 실시예 및 대조구의 관능검사Table 1. Sensory Evaluation of Examples and Controls
* 표 1에서 맛, 향, 전체적인 기호도는 관능검사 요원들의 점수 총합을 관능검사 요원수로 나눈 후 소수 둘째자리에서 반올림한 값이다.* In Table 1, taste, aroma, and overall acceptability are the values rounded up to two decimal places after dividing the total score of sensory test personnel by the number of sensory test agents.
* 5점 : 매우 우수, 4점 : 우수, 3점 : 보통, 2점 : 나쁨, 1점 : 매우 나쁨* 5 points: very good, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad
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상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.
상기 시험예의 결과에서처럼 본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면은 대조구의 면과 비교시 동등 수준 이상의 관능성을 지니고 있어 관능성 이 우수함을 알 수 있다.As shown in the results of the test example, the surface containing the natural material to help the immune activity of the present invention can be seen that the functional properties are excellent because it has an equivalent level or more than the surface of the control.
특히 본 발명의 면역활성에 도움이 되는 천연소재가 포함된 면은 제조시 1차 반죽을 한 후 증숙을 하고 다시 2차 반죽을 하여 얻은 반죽물을 압출하여 얻기 때문에 종래 압출 후 증숙 또는 열처리하는 면에 비해 씹힘감 및/또는 쫄깃한 질감이 우수하다.In particular, the noodles containing natural materials to help the immune activity of the present invention is obtained by extruding the dough obtained by steaming after the first dough in the manufacturing and second kneading again, so that steaming or heat treatment after conventional extrusion Compared to the chewy and / or chewy texture.
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본 발명의 면은 주식으로 사용하는 쌀의 용도 이외에도 쌀의 다른 소비처를 제공하여 쌀 재배 농가의 수입 증가에도 기여할 수 있다.The aspect of the present invention can contribute to increasing the income of rice growers by providing other consumers of rice in addition to the use of rice used as a staple.
Claims (4)
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| KR101129984B1 (en) * | 2009-03-12 | 2012-03-28 | 원광대학교산학협력단 | Composition comprising the extract of Torilidis Fructus for immune enhancing activity |
| KR102062649B1 (en) * | 2018-01-10 | 2020-01-07 | 주식회사 대왕 | noodles using Agar and Steam Broadleaf Liriope extract and method for manufacturing the same |
| CN109645502A (en) * | 2019-01-02 | 2019-04-19 | 旬阳县太极缘生物科技有限公司 | High-quality dietary fiber, the preparation method of honey raisin tree diet fiber composition and product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980000116A (en) * | 1997-12-23 | 1998-03-30 | 손종업 | Cotton manufacturing method |
| KR20000060901A (en) * | 1999-03-20 | 2000-10-16 | 김형국 | a manufacturing process of spaghetti |
| KR20030031078A (en) * | 2003-03-26 | 2003-04-18 | 박미순 | An unfailing sign of manufacture and mechanical construction of to make nutrition on the spot rice noodle. |
| KR100492627B1 (en) | 2005-05-06 | 2005-06-03 | 오세성 | Method for preparing an instant noodle |
| KR20060135090A (en) * | 2005-06-24 | 2006-12-29 | 조양익 | Noodle dough composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980000116A (en) * | 1997-12-23 | 1998-03-30 | 손종업 | Cotton manufacturing method |
| KR20000060901A (en) * | 1999-03-20 | 2000-10-16 | 김형국 | a manufacturing process of spaghetti |
| KR20030031078A (en) * | 2003-03-26 | 2003-04-18 | 박미순 | An unfailing sign of manufacture and mechanical construction of to make nutrition on the spot rice noodle. |
| KR100492627B1 (en) | 2005-05-06 | 2005-06-03 | 오세성 | Method for preparing an instant noodle |
| KR20060135090A (en) * | 2005-06-24 | 2006-12-29 | 조양익 | Noodle dough composition |
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