KR101064751B1 - Brown rice - Hizikia fusiformis noodles consisting mainly of brown rice and manufacturing method thereof - Google Patents
Brown rice - Hizikia fusiformis noodles consisting mainly of brown rice and manufacturing method thereof Download PDFInfo
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Images
Classifications
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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
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
Abstract
본 발명은 현미를 주성분으로 하는 현미톳면 및 그 제조방법에 관한 것으로, 구체적으로는 현미분말에 톳, 강황, 맥주효모 등을 첨가하여 반죽을 만들고, 그 반죽을 이용하여 면을 제조하여 소화의 촉진 및 콜레스테롤 증가를 억제시키는 현미를 주성분으로 하는 현미톳면 및 그 제조방법에 관한 것이다. 또한, 상기 반죽을 이용하여 수제비, 떡, 과자, 빵, 부침가루 등의 각종 건강기능주식(主食)으로 활용될 수 있다.The present invention relates to brown rice noodle, which has brown rice as a main ingredient, and a method of manufacturing the same, and specifically, to adding brown rice, turmeric, brewer's yeast, etc. to brown rice powder to make a dough, and to prepare noodles using the dough to promote digestion. And it relates to a brown rice noodle with a brown rice as a main component to suppress the increase of cholesterol and a method of manufacturing the same. In addition, by using the dough can be utilized as a variety of health functional stocks (主食), such as sujebi, rice cakes, sweets, bread, tofu powder.
본 발명에 의한 현미를 주성분으로 하는 현미톳면은 현미 72~78 중량부, 톳 1~3 중량부, 콩 0.5~1.5 중량부, 소금 0.5~1.5 중량부, 콩기름 0.5~1.5 중량부, 전분 3~5 중량부 및 물 13~17 중량부로 이루어지는 것을 특징으로 한다. Brown rice noodle, which has brown rice according to the present invention as a main component, is 72 to 78 parts by weight of brown rice, 1 to 3 parts by weight, 0.5 to 1.5 parts by weight of soybean, 0.5 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of soybean oil, and 3 to starch. It is characterized by consisting of 5 parts by weight and 13 to 17 parts by weight of water.
한편, 본 발명에 의한 현미를 주성분으로 하는 현미톳면의 제조방법은 분말 상태의 현미 72~78 중량부, 톳 1~3 중량부, 콩 0.5~1.5 중량부를 혼합하여 제1혼합물을 제조하는 제1원료혼합단계와; 상기 제1혼합물에 소금 0.5~1.5 중량부, 콩기름 0.5~1.5 중량부, 전분 3~5 중량부를 혼합하여 제2혼합물을 제조하는 제2원료혼합단계와; 상기 제2혼합물에 물 13~17 중량부를 투입하여 반죽을 제조하는 원료반죽단계와; 상기 반죽을 숙성하는 반죽숙성단계와; 상기 반죽을 이용하여 면을 성형하는 면성형단계가 순차적으로 이루어지는 것을 특징으로 한다. On the other hand, the manufacturing method of brown rice noodle with the main component of brown rice according to the present invention is 72 to 78 parts by weight of brown rice, 1 to 3 parts by weight of brown rice, 0.5 to 1.5 parts by weight of beans to prepare a first mixture Raw material mixing step; A second raw material mixing step of preparing a second mixture by mixing 0.5 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of soybean oil, and 3 to 5 parts by weight of starch to the first mixture; A raw material dough step of preparing a dough by adding 13 to 17 parts by weight of water to the second mixture; A dough ripening step of ripening the dough; It characterized in that the surface forming step of forming the surface by using the dough sequentially.
본 발명에 의한 현미를 주성분으로 하는 현미톳면 및 그 제조방법에 의하면, 소화의 촉진, 신진대사의 원활, 콜레스테롤 증가억제 및 혈액순환을 원활하게 하여 성인병을 예방할 수 있는 효과가 있고, 또한, 자라는 아이들의 건강기능주식(主食)으로 이용할 수 있는 큰 효과가 있다. According to the brown rice noodle, which has brown rice according to the present invention and its manufacturing method, it is effective in preventing digestion, promoting metabolism, inhibiting cholesterol increase and smoothing blood circulation, and preventing adult diseases. The health functional stocks (主食) can be used as a great effect.
현미톳면, 현미, 톳, 강황, 맥주효모, 건강기능주식 Brown rice noodles, Brown rice, 톳, Turmeric, Beer yeast, Health functional stocks
Description
본 발명은 현미를 주성분으로 하는 현미톳면 및 그 제조방법에 관한 것으로, 구체적으로는 현미분말에 톳, 강황, 맥주효모 등을 첨가하여 반죽을 만들고, 그 반죽을 이용하여 면을 제조하여 소화의 촉진 및 콜레스테롤 증가를 억제시키는 현미를 주성분으로 하는 현미톳면 및 그 제조방법에 관한 것이다. 또한, 상기 반죽을 이용하여 수제비, 떡, 과자, 빵, 부침가루 등의 각종 건강기능주식(主食)으로 활용될 수 있다.The present invention relates to brown rice noodle, which has brown rice as a main ingredient, and a method of manufacturing the same, and specifically, to adding brown rice, turmeric, brewer's yeast, etc. to brown rice powder to make a dough, and to prepare noodles using the dough to promote digestion. And it relates to a brown rice noodle with a brown rice as a main component to suppress the increase of cholesterol and a method of manufacturing the same. In addition, by using the dough can be utilized as a variety of health functional stocks (主食), such as sujebi, rice cakes, sweets, bread, tofu powder.
일반적으로 현미는 벼의 왕겨만을 현미기로 벗긴 쌀로서, 그 구조는 외측으로 과피(果皮), 종피(種皮), 호분층(胡粉層) 등의 쌀겨층과, 쌀알의 기부(基部)의 작은 부분을 차지하는 배(胚)(배아, 쌀눈), 나머지 대부분을 차지하는 배젖(배유)으로 이루어져 있고, 현미의 주성분으로는 쌀겨층 5~6%, 배 2~3%, 배젖 92%의 비율 로 이루어져 있다. In general, brown rice is a rice with only rice husk stripped with rice, and its structure has a rice bran layer such as skin, seed, and whistle layer and a small portion of the base of rice grains. It consists of pears (germ, rice eyes), and pear milk (milk), which occupies most of the rest. The main components of brown rice are 5-6% of rice bran layers, 2-3% of pears, and 92% of milk.
상기 현미의 표준 화학적 조성분은 수분 15.5%. 단백질 7.4%, 지질(脂質) 3.0%, 당질 71.8%, 섬유 1.0%, 회분 1.3%로, 그 중 당질(녹말)은 대부분이 비타민 B1(100g 중 0.54mg)로 구성되어 있으며, 영양분은 쌀겨층과 배에 대부분이 포함되어 있으므로, 정미기에서 도정하는 백미에 비하여 지방, 단백질, 비타민 B1, B2가 풍부하기 때문에, 식품의 다양화, 영양가치, 다이어트 및 성인병 예방 등 건강지향의 관점에서 현미의 식용화가 증가추세에 있다. The standard chemical composition of the brown rice is 15.5% moisture. Protein 7.4%, lipid 3.0%, sugar 71.8%, fiber 1.0%, ash 1.3%, of which sugar (starch) is composed mostly of vitamin B1 (0.54mg in 100g), the nutrient is rice bran layer Since most of the pears and pears are contained, they are richer in fat, protein, vitamins B1 and B2 than white rice milled in rice milling machines. Is on the rise.
그리고 상기 현미의 유효물질에는 의약품 및 기능성 식품소재로서 가바(GABA, Gamma Amino Butyric Acid), 아라비노자일란(Arabinoxylan), 이노시톨6-인산(IPC)(Inositol-6) 등이 포함되어 있고, 상기 가바는 혈압강하작용, 신장기능의 활성화 작용, 간기능 개선작용, 비만방지작용, 알코올 대사촉진작용 등이 있고, 상기 아라비노자일란은 면역증강활성, 항암활성, 항바이러스 및 항균활성, 당뇨예방활성 등의 기능을 가지고 있으며, 상기 이노시톨6-인산은 결장암, 간장암, 폐암, 피부암 등에 탁월한 효능이 있는 것으로, 전체적으로 현미의 효능은 지방간, 동맥경화, 콜레스테롤 혈증의 예방과 치료 등에 효과가 있다는 것이 보고되고 있다.In addition, the active substance of brown rice includes GABA (GaBA, Gamma Amino Butyric Acid), arabinoxylan, inositol 6-phosphate (IPC) (Inositol-6), etc. The blood pressure lowering action, renal function activation action, liver function improvement action, obesity prevention action, alcohol metabolism promoting action, and the like, the arabino xylan is immune enhancing activity, anticancer activity, antiviral and antibacterial activity, diabetes prevention activity, etc. It has a function of, the inositol 6-phosphate is excellent in colon cancer, liver cancer, lung cancer, skin cancer, etc. Overall, the efficacy of brown rice is reported to be effective in the prevention and treatment of fatty liver, arteriosclerosis, cholesterol, etc. have.
그러나 상기한 현미를 식용으로 사용할 때 맛이 백미보다 못하고, 영양분이 충분히 소화, 흡수되지 않으며, 밥을 지을 때에도 오랜 시간동안 물에 담가둔 후 압력밥솥을 이용하여 밥을 짓고 있으나, 백미로 지은 밥에 비하여 부드럽지 못하여 현미 그대로의 식품으로는 보편화되지 못하고 있는 실정이며, 이를 개선하기 위하여 현미에 대한 관심 및 연구개발과 아울러 현미를 좀 더 간편하고 쉬우며 맛있게 취식할 수 있는 방법과 노력을 경주하고 있는 실정이다.However, when the above-mentioned brown rice is used as food, the taste is less than that of white rice, the nutrients are not digested and absorbed sufficiently, and when cooked, the rice is cooked using a pressure cooker after soaking in water for a long time. Compared to brown rice, it is not as soft as it is, and it is not common to foods as it is.In order to improve this, we have been interested in researching and developing brown rice, as well as making efforts to eat brown rice more easily, easily and deliciously. There is a situation.
본 발명은 상기한 문제점을 해결하기 위해 안출된 것으로서, 단백질 및 비타민이 풍부하게 함유된 현미를 톳, 강황, 맥주효모 등과 혼합하여 반죽을 만들고 그 반죽을 이용하여 현미톳면을 제조할 수 있는 현미를 주성분으로 하는 현미톳면 제조방법 및 이에 의하여 제조되는 현미톳면을 제공하는데 그 목적이 있다.The present invention has been made to solve the above problems, a brown rice which is prepared by mixing brown rice, rich in protein and vitamins, 톳, turmeric, brewer's yeast, etc. to make brown rice 톳 noodles using the dough It is an object of the present invention to provide a brown rice noodle having a main ingredient and a brown rice noodle prepared thereby.
상기한 기술적 과제를 달성하기 위한 본 발명에 의한 현미를 주성분으로 하는 현미톳면은 현미 72~78 중량부, 톳 1~3 중량부, 콩 0.5~1.5 중량부, 소금 0.5~1.5 중량부, 콩기름 0.5~1.5 중량부, 전분 3~5 중량부 및 물 13~17 중량부로 이루어지는 것을 특징으로 한다. Brown rice noodle, which has brown rice according to the present invention as a main component for achieving the above technical problem is 72 to 78 parts by weight of brown rice, 1 to 3 parts by weight, 0.5 to 1.5 parts by weight of beans, 0.5 to 1.5 parts by weight of salt, soybean oil 0.5 It is characterized by consisting of 1.5 parts by weight, starch 3 to 5 parts by weight and 13 to 17 parts by weight of water.
일 실시예에 있어서, 강황 1~3 중량부, 맥주효모 1~3 중량부를 더 포함하여 이루어지는 것을 특징으로 한다. In one embodiment, it comprises 1 to 3 parts by weight of turmeric, 1 to 3 parts by weight of brewer's yeast.
또한, 본 발명에 의한 현미를 주성분으로 하는 현미톳면의 제조방법은 분말 상태의 현미 72~78 중량부, 톳 1~3 중량부, 콩 0.5~1.5 중량부를 혼합하여 제1혼합 물을 제조하는 제1원료혼합단계와; 상기 제1혼합물에 소금 0.5~1.5 중량부, 콩기름 0.5~1.5 중량부, 전분 3~5 중량부를 혼합하여 제2혼합물을 제조하는 제2원료혼합단계와; 상기 제2혼합물에 물 13~17 중량부를 투입하여 반죽을 제조하는 원료반죽단계와; 상기 반죽을 숙성하는 반죽숙성단계와; 상기 반죽을 이용하여 면을 성형하는 면성형단계가 순차적으로 이루어지는 것을 특징으로 한다. In addition, the manufacturing method of brown rice noodle with the main component of brown rice according to the present invention is 72 to 78 parts by weight of brown rice, 1 to 3 parts by weight, 0.5 to 1.5 parts by weight of soybeans to prepare a first mixture 1 raw material mixing step; A second raw material mixing step of preparing a second mixture by mixing 0.5 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of soybean oil, and 3 to 5 parts by weight of starch to the first mixture; A raw material dough step of preparing a dough by adding 13 to 17 parts by weight of water to the second mixture; A dough ripening step of ripening the dough; It characterized in that the surface forming step of forming the surface by using the dough sequentially.
일 실시예에 있어서, 상기 제1원료혼합단계에서 분말 상태의 강황 1~3 중량부, 맥주효모 1~3 중량부를 더 부가하는 것을 특징으로 한다. In one embodiment, it is characterized in that the addition of 1 to 3 parts by weight of turmeric powder, 1 to 3 parts by weight of brewer's yeast in the first raw material mixing step.
본 발명에 의한 현미를 주성분으로 하는 현미톳면 및 그 제조방법에 의하면, 단백질 및 비타민이 풍부하게 함유된 현미를 톳, 강황, 맥주효모 등과 혼합하여 반죽을 만들고 그 반죽을 이용하여 현미톳면을 제조할 수 있으며, 이를 자라는 아이들의 건강기능주식(主食)으로 이용할 수 있는 큰 효과가 있다.According to the brown rice noodle, which has brown rice as its main ingredient and a method for producing the same, a brown rice noodle, which is rich in protein and vitamins, is mixed with 강, turmeric, brewer's yeast, etc. to make a dough, and the brown rice noodle is prepared using the dough. It can be used as a health functional stock of the children who grow it has a great effect.
본 발명을 충분히 이해하기 위해서 본 발명의 바람직한 실시예를 설명한다. 본 발명의 실시예는 여러 가지 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상세히 설명하는 실시예로 한정되는 것으로 해석되어서는 안 된다. 본 실시예는 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위하여 제공되는 것이다. 또한, 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 공지 기능 및 구성에 대한 상세한 기술은 생략된다.In order to fully understand the present invention, preferred embodiments of the present invention will be described. Embodiment of the present invention may be modified in various forms, the scope of the invention should not be construed as limited to the embodiments described in detail below. This embodiment is provided to more completely explain the present invention to those skilled in the art. In addition, detailed descriptions of well-known functions and configurations that are determined to unnecessarily obscure the subject matter of the present invention are omitted.
이하, 본 발명의 바람직한 실시예를 설명함으로써, 본 발명의 현미를 주성분으로 하는 현미톳면 및 그 제조방법을 상세히 설명한다.DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, by describing preferred embodiments of the present invention, brown rice noodles containing the brown rice of the present invention as a main component and a manufacturing method thereof will be described in detail.
도1은 본 발명에 따른 현미를 주성분으로 하는 현미톳면의 제조방법에 대한 공정도이다.1 is a process chart for the manufacturing method of brown rice noodle with the main component of brown rice according to the present invention.
본 발명에 의한 현미를 주성분으로 하는 현미톳면의 제조방법은 분말 상태의 현미 72~78 중량부, 톳 1~3 중량부, 콩 0.5~1.5 중량부를 혼합하여 제1혼합물을 제조하는 제1원료혼합단계(S11)와; 상기 제1혼합물에 소금 0.5~1.5 중량부, 콩기름 0.5~1.5 중량부, 전분 3~5 중량부를 혼합하여 제2혼합물을 제조하는 제2원료혼합단계(S12)와; 상기 제2혼합물에 물 13~17 중량부를 투입하여 반죽을 제조하는 원료반죽단계(S13)와; 상기 반죽을 숙성하는 반죽숙성단계(S14)와; 상기 반죽을 이용하여 면을 성형하는 면성형단계(S15)가 순차적으로 이루어지는 것을 특징으로 한다. According to the present invention, a method for preparing brown rice noodle, which has brown rice as a main component, is a first raw material mixture for preparing a first mixture by mixing 72 to 78 parts by weight of brown rice, 1 to 3 parts by weight, and 0.5 to 1.5 parts by weight of beans. Step S11; A second raw material mixing step (S12) of preparing a second mixture by mixing 0.5 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of soybean oil, and 3 to 5 parts by weight of starch to the first mixture; Raw material dough step (S13) for preparing a dough by adding 13 to 17 parts by weight of water to the second mixture; A dough aging step (S14) for aging the dough; It is characterized in that the surface forming step (S15) for forming a surface by using the dough sequentially.
도1을 참조하면, 현미, 톳, 강황, 콩의 분말화된 원료를 혼합하여 제1혼합물을 제조하고(S11) 상기 제1혼합물에 전분, 소금, 콩기름을 첨가하고(S12) 물을 투 입하여 반죽을 제조한다(S13). Referring to Figure 1, by mixing the powdered raw materials of brown rice, 톳, turmeric, soybeans to prepare a first mixture (S11) to add the starch, salt, soybean oil to the first mixture (S12) and water input To prepare a dough (S13).
상기 원료반죽단계(S13)는 통상의 밀가루 반죽 공정에서와 같이 상기 분말 상태의 원료들의 입자간의 공극 최소화 및 치밀화를 목적으로 하며, 상기한 반죽을 제조하는 방법은 소량일 경우는 사람의 손으로 할 수 있는 것이고, 대량의 경우는 반죽기를 통하여 할 수 있는 것이다. The dough kneading step (S13) is intended to minimize and compact the pores between the particles of the raw materials in the powder state, as in the usual dough dough process, the method of manufacturing the dough is to be done by the human hand It can be done, and in large cases it can be done through the kneader.
한편, 상기와 같이 만들어지는 반죽은 현미 72~78 중량부, 톳 1~3중량부, 콩 0.5~1.5 중량부, 소금 0.5~1.5 중량부, 콩기름 0.5~1.5 중량부, 전분 3~5 중량부 및 물 13~17 중량부의 비율로 만들어진다.On the other hand, the dough made as described above is 72 ~ 78 parts by weight brown rice, 1 to 3 parts by weight, soybean 0.5 to 1.5 parts by weight, 0.5 to 1.5 parts by weight salt, 0.5 to 1.5 parts by weight soybean oil, 3 to 5 parts by weight starch And 13 to 17 parts by weight of water.
다음으로 상기 반죽을 24 시간 정도 숙성하는 단계(S14)를 거침으로써 보다 쫄깃 쫄깃해진 상기 반죽을 이용하여 공지의 면을 제조하는 방법에 의하여 면을 제조하게 된다(S15).Next, the step of aging the dough for about 24 hours (S14) by using a more chewy dough is to prepare a cotton by a method for producing a known noodles (S15).
또한, 본 발명의 현미톳면의 제조방법은 상기 제1원료혼합단계에서 분말 상태의 강황 및 맥주효모를 더 부가하여 투입하고 혼합하여 전분, 소금, 콩기름을 첨가하고(S12) 물을 투입하여 반죽을 제조하는(S13) 것을 특징으로 한다. In addition, the method of manufacturing brown rice noodles according to the present invention further adds turmeric and brewer's yeast in powder form in the first raw material mixing step, adds and mixes starch, salt and soybean oil (S12) and adds water to the dough. It is characterized in that the manufacturing (S13).
상기 분말 상태의 강황 및 맥주효모는 상기 제1혼합물에 강황 1~3 중량부, 맥주효모 1~3 중량부로 첨가된다.The turmeric and brewer's yeast in powder form are added to the first mixture in an amount of 1 to 3 parts by weight of turmeric and 1 to 3 parts by weight of beer yeast.
본 발명에 의한 현미를 주성분으로 하는 현미톳면의 제조방법은 더욱 바람직하게는, 현미 75중량%, 톳 1중량%, 콩 1중량%, 강황 1중량%, 맥주효모 1중량%, 소금 1중량%, 콩기름 1중량%, 전분 4중량%, 물 15중량%로 이루어지는 것이 가장 이상적인 현미톳면이 되는 것이다. More preferably, the method for producing brown rice according to the present invention comprises brown rice 75% by weight, brown rice 1% by weight, soybean 1% by weight, turmeric 1% by weight, brewer's yeast 1% by weight and salt 1% by weight. , 1% by weight of soybean oil, 4% by weight of starch, 15% by weight of water is the most ideal brown rice noodles.
즉, 본 발명에 의한 현미를 주성분으로 하는 현미톳면의 제조방법에 의하여 제조되는 현미톳면은 최초 현미, 톳, 콩, 소금, 콩기름, 전분, 물을 상기와 같은 중량부로 섞어 제조할 수 있으나, 혈액순환이 원활하지 않은 사람 또는 소화불량 및 신진대사가 원활하지 못한 사람을 위하여, 강황과 맥주효모를 추가로 첨가하여 제조할 수 있다. 또한, 취식하는 사람의 기호에 따라 여러 가지 첨가물을 투입하여 취식할 수 있는 것이다.That is, the brown rice noodle prepared by the method of preparing brown rice noodle having the brown rice according to the present invention may be prepared by first mixing brown rice, rice, soybean, salt, soybean oil, starch, and water in the above weight parts. For people with poor circulation or poor indigestion and metabolism, it can be prepared by adding turmeric and brewer's yeast. In addition, it is possible to eat by adding a variety of additives according to the preference of the person eating.
또한, 상기 반죽숙성단계(S14)를 거친 상기 반죽을 이용하여 본 발명과 같이 면을 제조하는 것 이외에도 수제비, 떡(가래떡, 떡볶이떡 등) 등으로 제조하여 취식할 수 있고, 일정한 모양으로 성형하여 기름에 튀겨 스낵, 과자 등으로 제조하거나 초콜렛, 설탕 등을 첨가하여 오븐에 구워 쿠키로 제조할 수 있을 뿐만 아니라 반죽을 다시 건조, 분쇄하여 가루로 만들어 부침가루, 튀김가루 등과 혼합하여 사용할 수도 있어 다양한 건강기능주식(主食)으로 활용할 수 있게 된다. In addition, by using the dough that passed through the dough aging step (S14) in addition to manufacturing the noodles as in the present invention can be prepared by eating a homemade cake, rice cake (sputum rice cake, tteokbokki rice cake, etc.) and molded to a certain shape It can be fried in oil to make snacks, sweets, etc., or baked in oven by adding chocolate, sugar, etc., as well as dried, pulverized, and mixed with flour, fried powder, etc. It can be utilized as a health functional stock.
이하, 본 발명에 의한 현미를 주성분으로 하는 현미톳면 및 그 제조방법에 사용되는 대표적인 부원료인 톳, 강황 및 맥주효모에 대해 구체적으로 살펴보기로 한다. Hereinafter, the brown rice noodle, which has brown rice according to the present invention as a main ingredient, and the representative subsidiary materials used in the preparation method thereof will be described in detail.
상기 톳은 바다에서 건진 칼슘제라 불릴 만큼 칼슘 함량이 높으며, 특히 육류와 같이 섭취를 하게 되면, 혈청 콜리스테롤, LDL-콜리스테롤, HDL-콜리스테롤 및 동맥경화지수를 저하시키는데 탁월한 효과가 있다. 톳 The calcium content is high enough to be called calcium, which is dried in the sea, and especially when ingested with meat, has an excellent effect on lowering serum cholesterol, LDL-cholesterol, HDL-cholesterol and arteriosclerosis index.
상기 강황은 기혈(氣血)의 순환을 도와 어깨가 자주 아픈 사람들에게 효과가 있고, 장기와 혈괴, 옹종을 낫게 하며, 특히 여성의 월경을 순조롭게 한다. 그리고 다쳐서 어혈진 것을 삭게 하고 냉기를 없애고 풍(風)을 없앤다. 또한, 산후에 궂은 피가 가슴에 치미는 것을 치료하는데 큰 효과가 있고, 그 외에도 담즙분비를 촉진시킨다. 주로 가슴과 배에 그득하고 아픈 증상, 어깨 결림, 산후복통, 무월경, 타박상, 간장질환에 탁월한 효과가 있다. The turmeric helps blood circulation (기) circulation, and is effective for people with frequent shoulder pains, and improves organs, clots, carbuncles, and especially smooth menstruation of women. And injured to cut off the blood, get rid of cold and wind (Wind). In addition, it has a great effect on the treatment of bleeding on the chest after giving birth, and also promotes bile secretion. It is mainly effective on the chest and stomach, painful symptoms, stiff shoulders, postpartum abdominal pain, amenorrhea, bruises, and liver disease.
상기 맥주효모는 비타민 B군과 기타 비타민, 미네랄 등이 풍부하여 현대인의 불균형한 식사에서 부족하기 쉬운 영양을 풍부하게 함유하고 있고, 소화 작용 및 신진대사를 촉진시키는 효소제이다. 또한, 암예방 및 임산부영양, 발육촉진, 뇌기능향상, 노화방지, 알레르기 체질개선에도 탁월한 효과가 있다. The brewer's yeast is rich in vitamin B group and other vitamins, minerals and the like, rich in nutrients that are easily lacking in modern people's unbalanced diet, and is an enzyme agent that promotes digestion and metabolism. In addition, there is an excellent effect on cancer prevention and maternal nutrition, growth promotion, brain function improvement, anti-aging, allergy constitution improvement.
이하, 본 발명의 실시예를 통하여 더욱 상세히 설명한다. 그러나 이들 실시예는 본 발명을 예시하기 위한 것이며, 본 발명이 이들 실시예에 의해 한정되는 것은 아니다. Hereinafter, the embodiment of the present invention will be described in more detail. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.
실시예 1Example 1
분말로 된 현미 750g, 톳 10g, 콩 10g에 소금 10g, 콩기름 10g, 전분 40g을 혼합하고 물 150g으로 균질하게 반죽을 만든 다음 숙성시킨 후 면뽑는 기계를 이용하여 현미톳면을 제조하였다. 750 g of brown rice powder, 10 g of beans, 10 g of beans were mixed with 10 g of salt, 10 g of soybean oil, and 40 g of starch, homogeneous dough was made with 150 g of water, and then aged.
실시예 2Example 2
분말로 된 현미 750g, 톳 10g, 콩 10g, 강황 10g, 맥주효모 10g에 소금 10g, 콩기름 10g, 전분 40g을 혼합하고 물 150g으로 균질하게 반죽을 만든 다음 숙성시킨 후 면뽑는 기계를 이용하여 현미톳면을 제조하였다. 750g brown rice powder, 10g bean, 10g soybean, 10g turmeric, 10g beer yeast, 10g salt, 10g soybean oil, 40g starch, make the dough homogeneously with 150g water, mature and then use brown rice noodle Was prepared.
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실험예 : 관능성테스트Experimental Example: Sensory Test
상기 실시예 1 및 실시예 2에서 제조한 현미톳면을 이용하여 어린이 및 청소년 중 8세 이상 18세 이하의 20명을 대상으로 관능검사 요원에 의해 순위법에 의한 관능검사를 실시하였다. 각각의 현미톳면을 이용하여 국수로 조리하여 시식하도록 하였다. 그런 다음 상기 실시예 1 및 실시예 2에서 제조한 현미톳면에 대하여 설문조사를 하였다. 효과 정도를 7점법에 따라 응답하도록 하였고, 1은 효과가 전혀없다, 3은 다소효과가 있다, 5는 효과가 우수하다, 7은 효과가 탁월하다를 의미하는 것으로 하였으며, 그 수치를 표 1에 나타내었다. Using the brown rice noodle prepared in Example 1 and Example 2, 20 sensory children and adolescents of 8 years old to 18 years old were subjected to sensory test by rank method by sensory test personnel. Each brown rice noodle was used to cook and taste noodles. Then, a questionnaire was examined about the brown rice noodles prepared in Examples 1 and 2. The degree of effect was responded according to the 7-point method, 1 had no effect, 3 had some effect, 5 had excellent effect, 7 had excellent effect, and the values are shown in Table 1. Indicated.
<표 1>TABLE 1
상기 실험 결과에 따르면, 본 발명에 의한 상기 현미톳면을 취식한 어린이 및 청소년은 그 맛, 향 및 기호성에 있어서 매우 선호하는 것으로 나타났다. According to the experimental results, children and adolescents who eat the brown rice noodle according to the present invention were found to be very preferred in taste, aroma and palatability.
이상에서 설명된 본 발명의 현미를 주성분으로 하는 현미톳면 및 그 제조방법의 실시예는 예시적인 것에 불과하며, 본 발명이 속한 기술분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 잘 알 수 있을 것이다. 그러므로 본 발명은 상기의 상세한 설명에서 언급되는 형태로만 한정되는 것은 아님을 잘 이해할 수 있을 것이다. 따라서 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구범위의 기술적 사상에 의해 정해져야 할 것이다. 또한, 본 발명은 첨부된 청구범위에 의해 정의되는 본 발명의 정신과 그 범위 내에 있는 모든 변형물과 균등물 및 대체물을 포함하는 것으로 이해되어야 한다.Examples of the brown rice noodle and its manufacturing method based on the brown rice of the present invention described above are merely illustrative, and those skilled in the art to which the present invention pertains can make various modifications and equivalents therefrom. It will be appreciated that examples are possible. Therefore, it will be understood that the present invention is not limited to the forms mentioned in the above detailed description. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents, and substitutes within the spirit and scope of the invention as defined by the appended claims.
본 발명의 현미를 주성분으로 하는 현미톳면 및 그 제조방법에 의하면, 면 뿐만 아니라 수제비, 떡, 과자, 빵, 부침가루 등을 만들어 취식할 수 있어 성인병에 취약한 중년기의 성인들 또는 자라는 아이들의 건강기능주식(主食)으로 폭 넓게 이용할 수 있다. According to the brown rice 톳 noodles containing the brown rice of the present invention and its manufacturing method, not only noodles but also sujebi, rice cakes, sweets, bread, and crumb powder can be eaten and eaten, and the health function of middle-aged adults or children who are vulnerable to adult diseases It is widely available as a staple food.
도 1은 본 발명에 따른 현미를 주성분으로 하는 현미톳면의 제조방법에 대한 공정도이다. 1 is a process chart for the manufacturing method of brown rice noodles, the main component of brown rice according to the present invention.
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