KR101254196B1 - Manufacturing method of noodles using radish leaves and radish - Google Patents
Manufacturing method of noodles using radish leaves and radish Download PDFInfo
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- 241000220259 Raphanus Species 0.000 title claims abstract description 136
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 136
- 235000012149 noodles Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
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- 238000000034 method Methods 0.000 claims abstract description 22
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- 235000013312 flour Nutrition 0.000 claims abstract description 13
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- 238000005520 cutting process Methods 0.000 claims abstract description 10
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- 239000000463 material Substances 0.000 claims description 14
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- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
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- 240000007058 Halophila ovalis Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000019057 Raphanus caudatus Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000011380 Raphanus sativus Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 229910000963 austenitic stainless steel Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
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- 230000006378 damage Effects 0.000 description 1
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- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229940111205 diastase Drugs 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
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- 208000019622 heart disease Diseases 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
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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
- 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
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
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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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 무청과 무를 이용한 국수의 제조방법에 관한 것으로 더욱 상세하게는 생 비만, 변비의 치료에 유용하고 전분 분해효소가 많이 함유되어 위장에 유익한 무청과 무를 이용하여 국민 대다수가 항상 즐겁게 먹을 수 있도록 국수로 제조하여 조리할 수 있도록 하는 무청과 무를 이용한 국수의 제조방법에 관한 것이다.
The present invention relates to a method of preparing noodles using radish and radish. More specifically, it is useful for the treatment of raw obesity and constipation, and contains a lot of starch degrading enzymes, which are beneficial to the stomach so that the majority of people can always enjoy eating. It relates to a method of producing noodles using radish and radish to be prepared by cooking noodles.
무(Radish)는 뿌리와 잎에 비타민 등과 같은 다량의 영양소를 함유하고 있는 주요 채소류의 하나이다.Radish is one of the major vegetables that contain large amounts of nutrients such as vitamins in roots and leaves.
특히 무청(잎)에는 광합성 작용을 하는 엽록소가 넓게 분포되어 있고 당질 함량이 낮은 반면, 비타민 A, B1, B2, C, 나이아신, 단백질, 지질(脂質) 및 철분, 칼슘이 골고루 함유되어 있을 뿐 아니라, 풍부한 섬유질 식품으로 성인병 예방에도 좋은 것으로 알려져 있으며, 최근 연구에 따르면 비만, 변비의 치료에 유용하고, 전분 분해요소인 디아스타아제(Diastase)성분이 함유되어 있어서 위장에도 유익한 것으로 보고되고 있어 우리네 식단에서 매우 중요한 위치를 차지하고 있다.In particular, chlorophyll that has a photosynthesis activity is widely distributed and low sugar content, while vitamin A, B1, B2, C, niacin, protein, lipid, iron and calcium are evenly distributed , And it is known that it is good for prevention of adult diseases due to abundant fiber foods. According to recent studies, it is useful for the treatment of obesity and constipation, and it is reported to be useful for gastrointestinal because it contains diastase component which is a decomposition factor of starch. It occupies an important position.
통상 무청은 무 뿌리의 윗부분 즉, 줄기와 잎 부분에 해당하며, 이를 건조시킨 시래기(시래기 및/또는 무우거지)는 우리 국민 대부분이 좋아하는 기호식품이지만 수확시기가 한정되어 있을 뿐 아니라 연중 상식(常食)할 수 있게 상품화 되어 있지 못한 문제점이 있으므로 여타의 다른 전통식품들 처럼 상품으로서의 역할을 다하지 못하고 있는 실정이다.Usually, the mushroom is the upper part of the root, that is, the stem and the leaf part, and the dried siberia (seagrass and / or radish) is the favorite food of most of the people, but the harvest time is limited, And it is not commercialized so that it can be used as a regular food. Therefore, it does not fulfill its role as a commodity like other traditional foods.
무청(Raphanus sativus L.)은 우리나라 대표 채소 중의 하나로 삼국시대에 중국에서 도입된 후 고려시대에는 재배가 보편화되었던 것으로 추정된다. Raphanus sativus L. is one of the representative vegetables of Korea and it is estimated that the cultivation became popular during the Goryeo period after it was introduced in China during the Three Kingdoms period.
무청은 김치의 원료, 무침 도는 자연건조해 채소가 귀했던 겨울철에 말린 나물류와 함께 이용되었고, 건조채소의 경우 채소 고유의 녹색이 건조과정에서 변색되거나 풍미저하가 일어나므로 유기한, 항산화제 등을 이용한 전처리 및 열풍 건조에 의한 건조시간 단축 등으로 채소 고유의 색을 유지하려는 시도가 있어왔다.
Wuqing was used with the raw materials of Kimchi, dried naturally and dried in the winter when the vegetables grew. In the case of dried vegetables, the green color of the vegetable was discolored or decreased in the drying process. There has been an attempt to maintain the inherent color of the vegetable by using pretreatment and shortening the drying time by hot air drying.
한편, 국내는 급격한 경제성장, 식생활의 서구화로 영양섭취 과다와 함께 정제된 곡류를 이용한 가공 식품 및 인스턴트식품의 증가, 노인 인구의 증가로 암, 동맥경화, 고혈압, 심장질환, 뇌질환 및 당뇨 등 각종 성인병에 노출됨에 따라 건강장수에 관심이 깊어지면서 천연물 유래 건강식품에 대한 소비자의 기호성의 증대와 더불어 합성첨가물을 사용한 식품을 꺼리는 경향이 두드러지면서 더욱 안전한 기능성이 있는 천연 식품 소재 개발이 요구되고 있다.
In Korea, rapid economic growth and westernization of dietary habits led to an increase in processed foods and instant foods using refined grains, excessive use of nutrition, cancer, atherosclerosis, hypertension, heart disease, brain diseases and diabetes As a result of exposure to various adult diseases, interest in health longevity has deepened, and consumers' palatability to health food derived from natural products has increased, and the tendency to avoid foods using synthetic additives has become prominent, and development of safer and more functional natural food materials is required .
무청을 이용하는 종래기술로는 특허공개번호 제2003-0006628호(2003. 01. 23. 공개)와 같이 무잎을 채취하여 식염수에 절여 1달 이상 일정한 온도로 저장한 후 물에 삶은 후 세척하여 진공포장하는 무청의 제조방법 및 보관방법이 개시되었고, In the prior art using austenitic stainless steel, leafless leaves were sampled as disclosed in Korean Patent Publication No. 2003-0006628 (published on Jan. 23, 2003), stored in a saline solution at a constant temperature for a month or longer, boiled in water, And a method for producing the same,
특허공개번호 제2002-0086802호(2002. 11. 20. 공개)와 같이 단시간에 무청이 함유하고 있는 쓴맛을 제거하고 단맛과 시원한 맛을 가미하여 성상을 향상시켜 즐겨먹을 수 있도록 하는 무청의 가공방법이 개시되었으며,Patent Document No. 2002-0086802 (published on Nov. 20, 2002)) It is possible to remove the bitter taste contained in a short time and add a sweet taste and a cool taste to improve the properties and to enjoy it. Lt; / RTI >
특허공개번호 제2004-0011578호(2004. 02. 05. 공개)와 같이 생 무청을 끓는 물에 넣어 익힌 후 재차 새척하여 무청의 물을 탈수하여 일정 길이로 절단하여 계량에 의해 건조시켜 무청을 제조하는 식품의 제조방법이 개시되었고,The raw material is boiled in boiling water as disclosed in Patent Publication No. 2004-0011578 (published on 02.02.02.2004), and then dehydrated by dipping the wastewater into a predetermined length, and then dried by metering to produce wuchuan A method of manufacturing a food product is disclosed,
발명특허 제0738680호(2007. 07. 05. 등록)와 같이 열탕 또는 스팀 처리한 무청에 섬유분해 효소를 처리하는 단계를 포함하는 식이섬유가 강화된 무청의 제조방법이 개시되어 있다.
There is disclosed a process for producing a dietary fiber-enriched fiber including a step of treating fiber-hydrolyzing enzyme in a hot-water or steam-treated starch, such as invention No. 0738680 (registered on 07/05/2007).
그러나 이러한 종래의 기술은 단순하게 무청을 이용하거나 사용할 수 있도록 하는 식품을 제조하는 것에 불과하여, 다양하게 적용하고 있지 못하고, 무청을 생산하면서 발생하는 무에 대하여는 김치, 깍두기를 담아 먹거나, 음식물을 끓이는 과정에서 넣어 무에서 우러나는 맛과 영양을 이용하는 것으로 한정되어 있어서 더욱 다양하게 이용하지 못하는 실정에 있다.
However, this conventional technique is merely to manufacture foods that can be used or used simply by using a mushroom, and thus it is not applied variously. For the mushrooms produced in the mushroom, the mushroom is used for eating kimchi, kakdugi, It is limited to use the flavor and nutrition which comes from the radish in the process and can not use it more variously.
이러한 종래의 결점을 해소하기 위하여 안출된 것으로 본 발명의 해결과제는, 무청을 수확한 상태에서 무와 함께 그대로 채취한 후 무청의 색상을 보존하기 위하여 열처리한 후 무와 함께 믹서기에 넣어 갈아서 전분과 밀가루 등을 혼합하여 국수를 제조하는 것을 목적으로 한다.
The problem to be solved by the present invention, which was devised to solve the above-mentioned drawbacks, was taken as it is in the state of harvesting radish, and then heat-treated to preserve the color of radish and then put into a blender with radish, starch and flour, etc. To prepare a noodles by mixing.
본 발명은 선별된 무와 무청을 세척한 다음 무청은 100℃의 온도에서 150∼200초간 데치고 무는 100℃의 온도에서 180∼300초간 삶아 세척한 다음, 무와 무청을 1:1 내지 1.5:1 로 공급하여 믹싱으로 무와 무청 혼합재료를 준비하고, 상기 무와 무청 혼합재료 30∼50 중량%, 밀가루 40∼60 중량%, 전분 10∼20 중량%를 혼합한 재료의 중량에 물 15∼30 중량%를 혼합하여 국수로 제조하는 것을 특징으로 하는 것이다.
The present invention wash the selected radish and radish and then boiled radish for 150-200 seconds at a temperature of 100 ℃ boiled and washed boiled for 180-300 seconds at a temperature of 100 ℃ radish, radish and radish supplied in 1: 1 to 1.5: 1 Prepare a radish and radish mixed material by mixing, and mix 15-30% by weight of water with the weight of the mixed material of 30-50% by weight, 40-60% by weight wheat flour, 10-20% by weight starch. It is characterized in that it is manufactured with noodles.
본 발명은 선별된 무청을 세척한 다음 100℃의 온도에서 150∼200초간 데치고 2∼6cm 정도의 크기로 절단한 후 색상을 보존하기 위하여 음지에서 건조하여 180∼200 메쉬 크기의 분말로 가공하고, 상기 무청 분말 30∼50 중량%, 밀가루 40∼60 중량%, 전분 10∼20 중량%를 혼합한 재료의 중량에 물 15∼30 중량%를 혼합하여 국수로 제조하는 것을 특징으로 하는 것이다.
The present invention wash the selected radish and then boiled for 150-200 seconds at a temperature of 100 ℃ and cut to a size of about 2-6 cm and dried in shade to preserve the color and processed into a powder of 180-200 mesh size, 15 to 30% by weight of water is mixed with the weight of the mixture of 30 to 50% by weight of the radish powder, 40 to 60% by weight of wheat flour, and 10 to 20% by weight of starch.
본 발명은 무청과 무를 수확하여 무청을 제거한 후 세척하여 무청은 색상을 그대로 보존하기 위하여 열처리한 후 무와 함께 믹서기에 넣어 갈이서 무청과 무의 혼합물과 전분 및 밀가루를 혼합하여 저온냉장고에 저장하여 국수를 생산하거나, 국수를 생산하여 진공 포장함으로써 어디에서나 손쉽게 익혀 먹을 수 있도록 함으로써 무청과 무에 포함된 다양한 영양소를 섭취할 수 있도록 하는 효과를 제공하는 것이다.
The present invention harvested radish and radish to remove radish and then washed to remove the radish and heat-treated to preserve the color as it is, put in a blender with radish, mix the mixture of radish and radish, starch and flour and store in a cold freezer noodles It is to provide the effect to eat a variety of nutrients contained in radish and radish by making it easy to cook anywhere, by producing a vacuum or noodle production by vacuum packaging.
이하에서 본 발명의 바람직한 실시예를 보다 상세하게 설명하기로 한다.
Hereinafter, a preferred embodiment of the present invention will be described in more detail.
가. 무와 무청의 준비과정end. Preparation Course
15∼50cm의 크기를 갖는 무를 수확하고, 10∼50cm의 크기를 갖는 무청을 봄철이나 여름철에 수확하며, 바람직하게는 가을에 수확하는 것이다.Radishes having a size of 15 to 50 cm are harvested, and radishes having a size of 10 to 50 cm are harvested in spring or summer, preferably in autumn.
수확한 무와 무청이 연결되는 부분에서 1∼5cm의 크기를 절단하여 제거함으로써 무와 무청을 준비하는 것이다.
The radish and radish are prepared by cutting the size of 1 ~ 5cm at the part where harvested radish and radish are connected.
나. 무와 무청의 선별과정I. Selection process of radish and radish
수확한 무는 몸통으로부터 노출되는 뿌리를 제거하여 선별하고, 무청은 변색된 부분과 큰 이물질 등을 제거하여 선별한다.
Harvested radishes are screened by removing exposed roots from the trunk, and radish is screened by removing discolored parts and large foreign bodies.
다. 무와 무청의 세척과정All. Washing process of radish and radish
무와 무청은 지하수 또는 상수 등을 공급하여 무의 경우 외부에 붙어 있는 이물질을 제거하고, 무청은 묻어있는 각종 이물이나 흙 그리고 잔류농약 및 비료 등이 제거되도록 깨끗하게 세척한다.
Radishes and radishes supply groundwater or water to remove foreign substances adhering to the outside, and radishes clean to remove any foreign matters, soil and residual pesticides and fertilizers.
라. 무청의 열처리과정la. Wuqing's heat treatment process
세척한 무청을 100℃의 끓는 물에 공급하여 150∼200초 동안 데친다Boil the washed radish in 100 ℃ boiling water and boil for 150 ~ 200 seconds.
상기 무청을 100℃의 끓는 물에서 150초 이하로 데치는 경우 익혀지지 않는 단점이 있으며, 200℃ 이상 데치게 되면 너무 익어서 무청의 색채가 변색되고 맛과 영양이 파괴되는 단점이 있으므로 바람직하게는 180초 동안 데치는 것이 바람직하다.
If you boil the radish for less than 150 seconds in boiling water of 100 ℃, there is a disadvantage that does not cook, and if you boil over 200 ℃ is too ripe to discolor the color of the radish and the taste and nutrition is destroyed, preferably 180 It is desirable to boil for seconds.
마, 무의 열처리과정Heat treatment process of hemp and radish
무는 2∼10cm 정도의 크기로 절단하여 100℃의 끓는 물에 넣어 180∼300초간 삶아 변색되지 않도록 하며, 180초 이내로 삶으면 익혀지지 않는 단점이 발생하고 300초 이상 삶으면 너무 익어 상품으로 사용할 수 없는 단점이 발생하므로 바람직하게는 240초 정도 삶는 것이 바람직하다.
Radish should be cut into 2 ~ 10cm size and put in boiling water at 100 ℃ to boil for 180 ~ 300 seconds to prevent discoloration. Since no disadvantage occurs, it is preferable to boil about 240 seconds.
바. 세척과정bar. Washing process
데친 무청과 삶은 무를 깨끗한 물로 1회 또는 1회 이상 세척하여 불순물이나 이물질을 제거할 수 있도록 하여 식용 상태가 가능하도록 한다.
Boiled radish and boiled radish can be washed once or more than once with clean water to remove impurities or foreign substances so that edible conditions are possible.
사. 탈수과정four. Dehydration process
세척한 무와 무청을 건져내어 물 빠짐이 좋은 걸름망이나 구멍이 형성된 건조용 컨베이어를 따라 이송하면서 물이 자연 탈수되도록 탈수시킨다.The washed radishes and radishes are taken out and dehydrated so that water is naturally dehydrated while being transported along a drying conveyor with a good drainage net or hole.
필요한 경우 시간을 절약하기 위하여 탈수기에 공급하여 강제 탈수하는 것도 가능하다.
If necessary, it is also possible to supply dehydrated water for forced dehydration to save time.
아. 절단과정Ah. Cutting process
탈수한 무는 2∼8cm 정도의 크기가 되도록 절단하여 준비하고, 탈수한 무청은 2∼6cm 정도의 크기가 정도가 되도록 절단하여 준비한다.
Dehydrated radish is prepared by cutting it to a size of about 2 to 8 cm, and dehydrated radish is prepared by cutting it to a size of about 2 to 6 cm.
자. 믹싱과정character. Mixing process
소정의 크기로 절단한 무와 무청을 1:1 내지 1.5:1 이내가 되도록 믹서기에 공급하여 믹싱하여 무와 무청의 혼합재료를 준비하며, 이때 소량의 소금(전체 중량에 대하여 1∼3 중량%)을 첨가하는 것이 가능하다.
Prepare radish and radish mixed materials by mixing the radish and radish cut to a predetermined size so as to be within 1: 1 to 1.5: 1, and preparing a mixed material of radish and radish, where a small amount of salt (1 to 3 wt% based on the total weight) is added. It is possible to add.
차. 재료의 준비과정 car. Preparation of materials
믹싱한 무와 무청의 혼합재료 30∼60 중량%, 밀가루 40∼60 중량%, 전분 10∼20 중량%를 혼합하여 국수를 제조할 수 있는 재료를 준비한다.
30 to 60% by weight of the mixed radish and radish mixed material, 40 to 60% by weight of flour, and 10 to 20% by weight of starch are mixed to prepare a material for preparing noodles.
카. 국수의 성형과정Car. Noodle forming process
무와 무청의 혼합재료와 밀가루 및 전분을 혼합한 재료의 중량에 물 15∼30 중량%를 혼합한 후 국수틀에 공급하여 국수를 일정한 길이로 뽑아 건조하는 것에 의해 국수를 성형하는 것이다.15 to 30% by weight of water is mixed with the weight of the mixed material of radish and radish, flour and starch, and then supplied to a noodle tray, and the noodle is drawn to a certain length and dried to form noodle.
상기 국수는 튀기는 과정에 의해 라면으로 제조하는 것이 가능하다.
The noodles can be prepared with ramen by the frying process.
타. 포장과정Get on. Packing process
성형한 국수(라면)를 소정의 길이로 절단하여 포장지에 진공 포장한 후, 유통하는 것이다.
The shaped noodles (ramen) are cut into predetermined lengths, vacuum-packed in a wrapping paper, and then distributed.
가. 무청의 준비과정end. Wuqing's preparation course
10∼50cm의 크기를 갖는 무청을 봄철이나 여름철에 수확하며, 바람직하게는 가을에 수확하는 것이다.Wuchuan, which has a size of 10 to 50 cm, is harvested in spring or summer, preferably in autumn.
수확한 무청이 연결되는 부분에서 1∼5cm의 크기를 절단하여 제거함으로써 무청을 준비하는 것이다.
Prepare the radish by cutting the size of 1 ~ 5cm in the part where the harvested radish is connected.
나. 무와 무청의 선별과정I. Selection process of radish and radish
수확한 무는 몸통으로부터 노출되는 뿌리를 제거하여 선별하고, 무청은 변색된 부분과 큰 이물질 등을 제거하여 선별한다.
Harvested radishes are screened by removing exposed roots from the trunk, and radish is screened by removing discolored parts and large foreign bodies.
다. 무청의 세척과정All. Cleaning process
무청은 지하수 또는 상수 등을 공급하여 외부에 묻어있는 각종 이물이나 흙 그리고 잔류농약 및 비료 등이 제거되도록 깨끗하게 세척한다.
The radish is cleaned by supplying ground water or water, and removing various foreign matters, soil, and residual pesticides and fertilizers.
라. 무청의 열처리과정la. Wuqing's heat treatment process
세척한 무청을 100℃의 끓는 물에 공급하여 150∼200초 동안 데친다.The washed radish is fed to boiling water at 100 ° C. and boiled for 150 to 200 seconds.
상기 무청을 100℃의 끓는 물에서 150초 이하로 데치는 경우 익혀지지 않는 단점이 있으며, 200℃ 이상 데치게 되면 너무 익어서 무청의 색채가 변색되고 맛과 영양이 파괴되는 단점이 있으므로 바람직하게는 180초 동안 데치는 것이 바람직하다.
If you boil the radish for less than 150 seconds in boiling water of 100 ℃, there is a disadvantage that does not cook, and if you boil over 200 ℃ is too ripe to discolor the color of the radish and the taste and nutrition is destroyed, preferably 180 It is desirable to boil for seconds.
마. 세척과정hemp. Washing process
데친 무청을 깨끗한 물로 1회 또는 1회 이상 세척하여 불순물이나 이물질을 제거할 수 있도록 하여 식용 상태가 가능하도록 한다.
It is washed once or more times with clean water to remove impurities and foreign matter so that it can be edible.
바. 탈수과정bar. Dehydration process
세척한 무청을 건져내어 물 빠짐이 좋은 걸름망이나 구멍이 형성된 건조용 컨베이어를 따라 이송하면서 물이 자연 탈수되도록 탈수시킨다.The washed wipe is taken out and dewatered so that the water is naturally dewatered, while conveying along a dry wire conveyor with a good pinhole or hole.
필요한 경우 시간을 절약하기 위하여 탈수기에 공급하여 강제 탈수하는 것도 가능하다.
If necessary, it is also possible to supply dehydrated water for forced dehydration to save time.
사. 건조과정four. Drying process
데친 무청의 색상을 보존하기 위하여 음지에서 건조한다.
Dry in shade to preserve the color of the boiled radish.
아. 절단과정Ah. Cutting process
탈수한 무청은 2∼6cm 정도의 크기가 정도가 되도록 절단하여 180∼220메쉬 정도의 크기의 분말로 갈아 준비한다.
Dehydrated radish is cut to a size of about 2 to 6 cm and ground into a powder of about 180 to 220 mesh.
자. 재료의 준비과정 character. Preparation of materials
무청 분말 30∼50 중량%, 밀가루 40∼60 중량%, 전분 10∼20 중량%를 혼합하여 국수를 제조할 수 있는 재료를 준비한다.
A material capable of preparing noodles is prepared by mixing 30-50% by weight of anhydrous powder, 40-60% by weight of flour, and 10-20% by weight of starch.
차. 국수의 성형과정car. Noodle forming process
무청 분말과 밀가루 및 전분을 혼합한 재료의 중량에 물 15∼30 중량%를 혼합한 후 국수틀에 공급하여 국수를 일정한 길이로 뽑아 건조하는 것에 의해 국수를 성형하는 것이다.15 to 30% by weight of water is mixed with the weight of the mixture of the radish powder, flour and starch, and then supplied to the noodle mold, the noodle is pulled to a constant length and dried to form the noodle.
상기 국수는 튀기는 과정에 의해 라면으로 제조하는 것이 가능하다.
The noodles can be prepared with ramen by the frying process.
카. 포장과정Car. Packing process
성형한 국수(라면)를 소정의 길이로 절단하여 포장지에 진공 포장한 후, 유통하는 것이다.
The shaped noodles (ramen) are cut into predetermined lengths, vacuum-packed in a wrapping paper, and then distributed.
본 발명에서 무청은 시래기가 되기 이전에 생으로 수확한 상태를 데쳐서 절단하여 믹싱하는 것이며, 무는 수확한 후 완전히 익힌 상태에서 믹싱하여 무청과 함께 사용하는 것이어서 무와 무청이 함유하고 있는 영양소의 파괴를 최대한 줄이면서 칼국수로 영양성분을 섭취할 수 있도록 하는 것이다.
In the present invention, the radish is to cut and mix the raw harvest state before the siraegi, cut and mix, the radish is mixed with the fully cooked state after harvesting to use with the radish to give the maximum destruction of nutrients contained in radish and radish In addition, you will be able to eat nutritional ingredients with kalguksu.
본 발명은 무청과 무를 사용하여 국수를 제조하는 것이나, 무청과 무를 모두 사용하지 않고 무와 무청 중 어느 하나를 사용하여 국수를 제조하는 것이 가능한 것이다.
According to the present invention, it is possible to produce noodles using radish and radish, or to produce noodles using either radish or radish without using both radish and radish.
이상과 같이 설명한 본 발명은 기재된 실시예에 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능하며, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 자명한 것이다.
The present invention described above is not limited to the described embodiments, and various substitutions, modifications, and changes can be made without departing from the technical spirit of the present invention, which is common knowledge in the technical field to which the present invention belongs. It is obvious to those who have it.
본 발명은 무와 무청이 가지고 있는 다양한 영양성분을 파괴하지 않고 믹싱하여 전분과 밀가루를 혼합하여 칼국수 또는 라면으로 제조하여 무와 무청의 다양한 영양성분을 골고루 섭취할 수 있도록 하는 매우 유용한 발명인 것이다.The present invention is a very useful invention to mix the starch and wheat flour without destroying the various nutrients of radish and radish to produce a variety of nutrients of radish and radish by preparing as a noodles or ramen.
Claims (3)
After washing the selected radish and radish, radish is boiled for 150 ~ 200 seconds at 100 ℃ and boiled and washed for 180 ~ 300 seconds at 100 ℃. Then, radish and radish are supplied 1: 1 to 1.5: 1 by mixing. Prepare radish and radish mixed material, mix 15-30% by weight of water with the weight of the mixed material of 30-50% by weight of radish and radish, 40-60% by weight of wheat flour, and 10-20% by weight of starch. Method for producing noodles using radish and radish, characterized in that the manufacturing.
상기 무와 무청 혼합재료는 세척한 무를 2∼8cm 정도의 크기가 되도록 절단하여 준비하고, 탈수한 무청을 2∼6cm 정도의 크기가 정도가 되도록 절단하여 무와 무청을 1:1 내지 1.5:1 이내가 되도록 믹서기에 공급하여 믹싱하여 준비하는 것을 특징으로 하는 무청과 무를 이용한 국수의 제조방법.
The method of claim 1,
The radish and radish mixed material is prepared by cutting the washed radish to a size of about 2 to 8cm, and cutting the dehydrated radish to a size of about 2 to 6cm to make radish and radish within 1: 1 to 1.5: 1. Method for producing noodles using radish and radish, characterized in that by supplying to the blender to mix to prepare.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102324359B1 (en) * | 2021-05-06 | 2021-11-11 | 농업회사법인주식회사케이유팜스 | The making method of the noodle in which the dried radish and eel are contained |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100738680B1 (en) | 2006-08-28 | 2007-07-11 | 한국식품연구원 | Manufacturing method for radish leaves(raphanus sativus l.) with enriched dietary fiber and processed foods |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100738680B1 (en) | 2006-08-28 | 2007-07-11 | 한국식품연구원 | Manufacturing method for radish leaves(raphanus sativus l.) with enriched dietary fiber and processed foods |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102324359B1 (en) * | 2021-05-06 | 2021-11-11 | 농업회사법인주식회사케이유팜스 | The making method of the noodle in which the dried radish and eel are contained |
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