KR101234202B1 - Dough, Broth containing Paper Mulberry And Noodle Using The Dough and Broth - Google Patents

Abstract

SUMMARY OF THE INVENTION Against 10 kg of flour; 20 to 50 g of Cudrania leaf powder prepared by crushing the leaves of Cudrania and then crushing into particles having a particle size of 0.3 ~ 1.5mm; 150-200 g of eggs; 30-50 g of olive oil; The dough is prepared by mixing the salt or roots of the kkujippong to the dough material prepared by mixing 20 ~ 40g of salt, and the dough is completed by stirring and provides a method of providing the broth and kalguksu brewed with this dough and kkujippong. The dough material may further include dandelion or seaweed.

Description

Dough, Broth containing Paper Mulberry And Noodle Using The Dough and Broth}

The present invention relates to a food composition containing kkujippong, and more particularly, to a dough dough containing kkujippong, broth and kalguksu providing method using the same.

Despite the ever-increasing interest in health, adult anxiety about cancer, hypertension, diabetes, obesity, and other diseases still afflict many people. Healing and prophylaxis for them is relatively well known, but it is not easy to apply such healing methods to busy and stressful modern people. Therefore, it would be a good way to avoid various harmful factors that can cause various cancers or adult diseases in the course of daily life, and more often, to encounter factors beneficial to the human body more actively.

Various dishes made with flour dough are one of the favorite dishes of people. For example, there are many kinds such as kalguksu, noodles, bread, biscuits, sujebi and dumplings. Kalguksu is one of the representative flour foods and is served in various ways.

The present invention relates to a dietary supplement, and uses some useful materials. Brief information on the materials used is as follows. -Hereafter, the contents cited in various documents are compiled.

Paper Mulberry is a deciduous tree belonging to the Mulberry family, called Guji Mulberry, Good Spruce and Bow Mulberry. It has been used as a medicine for releasing drugs, expectorants, diuretics, hemostatic agents, and antiperspirants. Cudrania fruit is known to contain useful organic substances such as vitamin B group, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, lemon acid. Kudji mulberry has also been known to have an anticancer effect.

Kujippong, which is beneficial to the human body, has been used to make herbal medicines or beverages, tea, and liquor, but it is rarely used in food because of its unique adverse smell.

Dandelion, on the other hand, has been used in anti-inflammatory, tonic, antipyretic, diuretic, healthy, expectorant, and antidote in Chinese medicine, and has been used as a medicine in the West for promoting bile secretion, antirheumatic, and diuretic. The pharmacological effect of dandelion is due to the action of functional ingredients such as polyphenols and terpenes contained in the dandelion, in particular polyphenols have been confirmed various functions such as antioxidant, anti-inflammatory, anti-cancer, anti-cholesterol.

The seaweed is richer in minerals such as calcium and magnesium than other plants, and linolenic acid, an essential fatty acid, contains about 50% of all fatty acids, and it is reported that essential amino acid contains about 40% of the total amino acid content. It is very useful as a functional food material, but the palatability as a food is weak due to the bitter taste of the plant extract itself, the smell of grass.

Patent Registration 10-0701254 Patent Registration 10-0787823 Patent Registration 10-0975754

It is an object of the present invention to provide a flour dough capable of forming dumplings, kalguksu and the like and a kalguksu product using the same. The present invention particularly aims to make it easy for consumers to convert zigzag, hamcho or dandelion as a medicinal herb that the smell or taste is not easy to use as food.

The above object is 20 to 50g of Cudrania leaf powder prepared by pulverizing the particle size of 0.3 ~ 1.5mm after drying the leaves of Cudrania per 10kg of flour; 150-200 g of eggs; 30-50 g of olive oil; It is achieved by kneading with zigzag, characterized in that the stirring is completed while adding the dough water prepared by stirring the stem or root of kkujippong to the dough material prepared by mixing 20-40g of salt.

Here, the dough material may further include 20 to 40g of seaweed powder; In addition, the dandelion powder 10-30g may be further prepared by grinding the dandelion stem, leaves and roots and then grinding the granules into particles having a particle diameter of 0.3 to 1.5mm.

Another object of the present invention is to provide: In 100L of bottled water, put 2-3 stems or roots of Cudrania japonica in the decoction of Cudrania; Boil for 4 to 5 hours with various seasonings, including North Korean radish, onions, onions, green onions, anchovies, shrimp, garlic, ginger, licorice, and laurel, and then cook them for about 2 to 3 hours on medium heat. Is achieved by

Another object of the present invention is; 20 to 50 g of Cudrania leaf powder, which is prepared by grinding the leaves of Cudrania persimmons and then crushing them into particles having a particle size of 0.3 to 1.5 mm; 150-200 g of eggs; 30-50 g of olive oil; Dough containing kkujippong characterized in that the stirring is completed while adding the dough water made by boiling the stem or root of kkujippong to the dough material prepared by mixing 20-40g salt; After preparing the noodle with a long rhythm of 0.5 to 1.5mm thick and 3 to 6mm wide;

After the noodles are aged for 6-10 hours;

In 100L of bottled water, put 2-3 stems or roots of Cudrania japonica in the decoction of Cudrania; Boil for 4 to 5 hours with seasonings, including boiled radish, radish, onion, leeks, anchovies, shrimp, garlic, ginger, licorice, and laurel, and boil with broth to cook for 2 to 3 hours on medium heat;

It is achieved by a method of providing kalguksu which is prepared by mixing seafood, including clams, mussels and melons, on the spot.

According to the above configuration, it is possible to easily provide to the consumer a variety of beneficial nutritional ingredients, including kkujippong, dandelion and seaweed, consumers can obtain a beneficial ingredient by using a meal.

If kkujippong is included in the dough as a powder, there is almost no adverse smell and it is good to eat. In addition, when served as kalguksu, the smell of kkujippong and hamcho may be neutralized by various seafoods or harmonized with the cool taste of seafood, resulting in a fresh and refreshing taste.

Hereinafter, embodiments of the present invention will be described in detail.

First, the flour dough according to the present invention, 20 to 50 g of Cudrania leaf powder with respect to 10 kg of flour; 150-200 g of eggs; 30-50 g of olive oil; It is achieved by a dough containing kkujippong characterized in that the stirring is completed while adding the dough water to the dough material prepared by mixing 20-40g of salt. Cudrania leaf powder is prepared by drying the leaves of Cudrania with less than 10% moisture content and then pulverized into a particle size of 0.3 ~ 1.5mm. These particles do not give a sense of foreign matter and give a soft feeling of Hanji to the appearance of the food using the dough.

Occasionally, the dried crushed Kudjippon fruit may be added to the powdered Kudjippon fruit, but the nutritional ingredients supplied from other ingredients of Kudjippon are not essential because they can obtain sufficient effects.

Dough water used for kneading the stem or root of kkujippong is used to soak in the bottled water at 40 ~ 60 ℃ 72 hours or more. The soaked dough can maintain a state in which the nutrients are almost destroyed.

Here, the dough material may further include 20 to 40g of seaweed powder; In addition, the dandelion powder 10-30g may be further prepared by grinding the dandelion stem, leaves and roots and then grinding the particles into particles having a particle size of 0.3 ~ 1.5mm. It is also possible to add only 10 ~ 30g dandelion powder without the weed powder.

The dough provided in this way can be used in dumpling skin, sujebi or kalguksu described later, the finished food is evenly distributed bark-colored kkujippong or hamcho powder is easy to identify in appearance.

Another aspect of the invention is implemented through kalguksu or homemade broth. This broth is about kkujippong juice made by decocting the stem or root of kkujippong; Boil 4 ~ 5 hours with seasonings including Northfish, radish, onion, leeks, anchovies, shrimp, garlic, ginger, licorice, and laurel, and then simmer for 2 to 3 hours at 70 ~ 80 ℃ by medium heat. Is achieved by being stocked. It may also contain basic spices such as pepper and pepper seeds.

Looking at the composition ratio of the above ingredients, for 100L of kkujippong liquid, 400 ~ 600g of Northfish, 4000 ~ 6000g of radish, 1500 ~ 2500g of onion, 600 ~ 1000g of green onion, 80 ~ 150g of anchovy, 80 ~ 150g of (dry) shrimp Garlic 200 ~ 350g, ginger 80 ~ 120g, licorice 8 ~ 12g, laurel can be 5 ~ 10g, pepper 10 ~ 25g, pepper seeds can be 50 ~ 100g. The kkujippong liquid is put into the stem or root of 2-3 kkujippong tree in 100L bottled water 24 to 72 hours a month.

The broth may include seafood in particular. Seafood may further include clams, lobsters, mussels and meanders. This is to convert or neutralize the adverse smell of kkujippong to the cool taste of seafood. The amount of seafood can be 1000 ~ 1500g per 100L of kneading water, preferably containing mussels, clams and melon.

According to another embodiment of the present invention, chrysanthemum can be added in place of seafood in the process of making the broth. This is a means to weaken the smell of kkujippong or to form a new hobby by adding the rich aroma of chrysanthemum. Chrysanthemum ingredients may be used by soaking dried chrysanthemum petals packaged in the form of tea bags for 10-20 minutes at a temperature of 70-90 ° C. in the process of making broth.

Another object of the present invention is implemented by the method of providing a kalguksu, especially seafood kalguksu that can maximize the efficacy. The flour dough and broth used in the kalguksu are the same as described above. Kalguksu noodles are made from the flour dough described above with a long ton of 0.5 to 1.5 mm thick and 3 to 6 mm wide. The noodles are aged for 6 to 10 hours at low temperatures of 0 to 10 ° C and then fed to the table.

Kalguksu of the present invention further includes seafood such as clams, mussels and meanders. The bitter taste of jacuzzi, hamcho or dandelion blends with the cool taste of seafood and is neutralized or transformed into a new taste. Kalguksu noodles are boiled kkujippong with several kinds of mushrooms and are put into the master broth. This broth can be provided as described above.

Kalguksu, which is added to boiling broth, is cooked to be easy to eat within tens of seconds, so that consumers can eat nutritious kalguksu, which retains its medicinal effects, and experiences a harmony of bitter and refreshing taste. Kalguksu, dumplings and sujebi containing kkujippong are not significantly different in color compared to the conventional ones by conventional methods, and there is no foreign substance even when chewing.

In the case of eating the food according to the present invention periodically, based on the excellent healing function of coupe pongi can get all the nutrition and efficacy of the kkujippong tree, and can also obtain the nutrition and efficacy of dandelion, seaweed and the like added as a subsidiary material Will be.

Claims (4)

delete delete delete For about 10kg of flour, 20 to 50 g of Cudrania leaf powder, which is prepared by drying the leaves of Cudrania pulverized into particles having a particle size of 0.3 to 1.5 mm; 150-200 g of eggs; 30-50 g of olive oil; Dough containing kkujippong is completed by stirring while adding the number of dough made by adding the stem or root of kkujippang to the dough material prepared by mixing 20-40g salt;
After preparing the noodle with a long ton of 0.5 to 1.5 mm thick and 3 to 6 mm wide;
After the noodles are aged for 6-10 hours;
In 100L of bottled water, put 2-3 stems or roots of Cudrania japonica in the decoction of Cudrania; Boiled broth with 4,5 hours of boiling seasonings containing boiled radish, radish, onions, green onions, anchovies, shrimp, garlic, ginger, licorice, and laurel, followed by 2 to 3 hours at 70-80 ℃ Boil together;
A method of providing kalguk noodles containing kkujippong which is cooked on the spot by adding seafood including clams, mussels, and midders.