KR101301668B1 - Functionality Cold Noodles - Google Patents
Functionality Cold Noodles Download PDFInfo
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- KR101301668B1 KR101301668B1 KR1020110039980A KR20110039980A KR101301668B1 KR 101301668 B1 KR101301668 B1 KR 101301668B1 KR 1020110039980 A KR1020110039980 A KR 1020110039980A KR 20110039980 A KR20110039980 A KR 20110039980A KR 101301668 B1 KR101301668 B1 KR 101301668B1
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- powder
- barley
- white
- cold noodles
- noodles
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 59
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 36
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 27
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 9
- 235000019198 oils Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 6
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 6
- 229920001592 potato starch Polymers 0.000 claims abstract description 6
- 239000003513 alkali Substances 0.000 claims abstract description 5
- 229920000742 Cotton Polymers 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 7
- 238000010790 dilution Methods 0.000 claims description 6
- 239000012895 dilution Substances 0.000 claims description 6
- 239000003085 diluting agent Substances 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000015192 vegetable juice Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000002789 Panax ginseng Nutrition 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
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- 244000134540 Polymnia sonchifolia Species 0.000 claims description 2
- 235000003406 Polymnia sonchifolia Nutrition 0.000 claims description 2
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- 244000018633 Prunus armeniaca Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 235000019503 curry powder Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000008169 grapeseed oil Substances 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 240000001624 Espostoa lanata Species 0.000 claims 1
- 235000009161 Espostoa lanata Nutrition 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012676 herbal extract Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 241000332371 Abutilon x hybridum Species 0.000 description 1
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- 229920002498 Beta-glucan Polymers 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
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- 208000008589 Obesity Diseases 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000006533 astragalus Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000020379 cucumber juice Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 235000013525 pomegranate juice Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 210000004233 talus Anatomy 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
맛과 영양이 우수하고 쫄깃한 식감을 오래 유지시켜 주며 조리시 편리하도록, 정제염 0.5~4㎏, 면알칼리제 0.05~0.2㎏, 해바라기씨기름 0.2~0.8㎏을 물 20~60㎏으로 희석시킨 희석액에 흰찰쌀보리분말 3~8㎏과 고구마전분 2~6㎏, 타피오카전분 1~5㎏을 첨가한 후 고르게 혼합하고, 이 혼합물에 밀가루 60~100㎏을 추가하고 반죽하면서 숙성시킨 다음, 이 반죽물을 85~95℃로 가열하며 압출 성형하여 면발을 제조하는 흰찰쌀보리를 이용한 기능성 냉면을 제공한다.It has excellent taste and nutrition, and keeps chewy texture for a long time. For cooking, white salt rice is diluted in diluted solution diluted 0.5 ~ 4㎏ of refined salt, 0.05 ~ 0.2㎏ of cotton alkali, 0.2 ~ 0.8㎏ of sunflower seed oil with 20 ~ 60㎏ of water. Barley powder 3-8 kg, sweet potato starch 2-6 kg, tapioca starch 1-5 kg are added and mixed evenly. Add 60-100 kg of flour to this mixture and mature with kneading. It provides a functional cold noodles using white waxy barley which is heated to ˜95 ° C. and extruded to prepare noodle.
Description
본 발명은 기능성 냉면에 관한 것으로서, 보다 상세하게는 영양가 및 식감이 우수하도록 흰찰쌀보리를 이용하여 제조되고 면발의 성형성 및 조리시의 취급성을 향상시키는 것이 가능하도록 제조되는 흰찰쌀보리를 이용한 기능성 냉면에 관한 것이다.The present invention relates to a functional cold noodles, and more particularly, functional cold noodles using white waxy barley which is manufactured using white waxy barley to have excellent nutritional value and texture, and which is manufactured to improve moldability and cooking handleability of noodle. It is about.
일반적으로 냉면은 차게 식힌 국물에 국수를 말아 만든 음식이며, 한국 고유의 음식이다.In general, cold noodles are made by rolling noodles in chilled broth and are unique to Korea.
상기 냉면은 조리형태에 따라 물냉면, 비빔냉면 등이 있으며, 지역적 특성 등에 따라 면발의 성분이나 굵기, 육수, 양념 등을 각각 달리하여 만든다.The cold noodles are water-cold noodles, bibim-cold noodles, etc., depending on the cooking type, and are made by varying the ingredients, thickness, broth, seasonings, etc. according to local characteristics.
상기 냉면은 여름에 즐겨먹는 음식이지만, 최근에는 계절에 상관없이 즐겨먹는 인구가 증가하고 있고, 냉면전문점과 같은 요식업소 등에서도 다양한 종류의 냉면을 선보이고 있으며, 특히 성인병 예방이나 미만 예방 등 건강에 도움을 주는 기능성 냉면의 개발에 관심이 집중되고 있다.The cold noodle is a favorite food in the summer, but in recent years, the population that enjoys eating regardless of the season is increasing, and many restaurants such as cold noodle shops are showing a variety of cold noodles, especially to prevent health, such as preventing adult disease or less Attention has been focused on the development of functional cold noodles.
종래 건강에 도움을 주는 기능성 냉면 중에는 찰쌀보리분말을 이용하여 냉면을 제조함에 따라 쫄깃한 식감을 부여하고 성인병 예방 등의 건강유지에 도움을 주는 찰쌀보리쌀 분말을 포함하는 냉면에 대해 출원되어 등록된 기술이 있다.Among the functional cold noodles that help the health of the prior art, the technology applied for and registered for the cold noodles containing the rice flour barley rice powder that gives a chewy texture and helps to maintain health, such as preventing adult diseases as the cold noodles are manufactured using the glutinous barley powder have.
그런데 찰쌀보리분말을 이용한 냉면은 단순히 밀가루와 전분 등 일반적으로 냉면 재료로 흔히 사용되는 재료와 찰쌀보리분말을 혼합하고 반죽하여 면발을 제조하는 방식이므로, 냉면의 찰기로 인해 면발의 성형과정이나 조리과정에서 면발이 서로 달라붙기 쉽고, 그로 인해 조리나 성형이 어렵고 불편한 문제점이 노출되고 있다.However, the cold noodles using the glutinous barley powder is a method of preparing noodles by mixing and kneading the ingredients commonly used for cold noodles such as flour and starch, and the glutinous barley powder. In the noodle is easy to stick to each other, thereby difficult to cook or mold and uncomfortable problems are exposed.
그리고 종래 냉면의 경우 면발을 삶은 후 찰보리쌀의 성분 특성상 쉽게 부푸는(퍼지는) 현상이 발생할 수 있으므로 맛과 품질을 떨어뜨리는 요인이 된다.In the case of the conventional cold noodles, since the boiled noodles are easily swollen (spreading) due to the characteristics of the components of the barley rice, it causes a drop in taste and quality.
본 발명은 상기와 같은 문제점에 조감하여 이루어진 것으로서, 흰찰쌀보리 특유의 성분과 장점을 잘 살리면서 단점을 보완하여 제조가 가능하므로 쉽고 편리하게 조리나 성형이 가능하고 맛과 품질을 향상시키는 것이 가능한 흰찰쌀보리를 이용한 기능성 냉면을 제공하는 데, 그 목적이 있다.The present invention has been made in view of the above problems, it is possible to manufacture by supplementing the disadvantages while taking advantage of the unique ingredients and advantages of white waxy barley can be easily and conveniently cooked or molded and can improve the taste and quality The purpose is to provide a functional cold noodles using barley.
본 발명이 제안하는 흰찰쌀보리를 이용한 기능성 냉면은 정제염, 면알칼리제, 해바라기씨기름을 물로 희석시킨 희석액에 흰찰쌀보리분말과 고구마전분, 타피오카전분을 첨가한 후 고르게 혼합하고, 이 혼합물에 밀가루를 추가하고 반죽하면서 숙성시킨 다음, 면발을 제조하여 이루어진다.Functional cold noodles using the white barley rice proposed by the present invention is added to the diluted solution of purified salt, cotton alkaline, sunflower seed oil with water, and then evenly mixed with white waxy barley powder, sweet potato starch and tapioca starch, and then add flour to the mixture. Aged while kneading, and then made noodle.
상기 희석에 사용되는 물은 대략 28~32℃정도의 정제수를 사용한다.Water used for the dilution uses purified water of approximately 28 ~ 32 ℃.
상기 희석액은 대략 20~60㎏정도의 정제수에 정제염 대략 0.5~4㎏, 면알칼리제 대략 0.05~0.2㎏, 해바라기씨기름 대략 0.2~0.8㎏정도를 희석하여 이루어진다.The diluent is made by diluting about 0.5 to 4 kg of purified salt, about 0.05 to 0.2 kg of cotton alkali, and about 0.2 to 0.8 kg of sunflower seed oil in about 20 to 60 kg of purified water.
상기 면알칼리제는 탄산칼륨, 탄산나트륨, 피로인산나트륨 등이 사용가능하다.The surface alkali may be potassium carbonate, sodium carbonate, sodium pyrophosphate, or the like.
상기 해바라기씨기름은 비타민E가 많이 함유되어 있는데, 비타민E는 심장을 건강하게 해주고 혈액순환을 원활하게 하며 피부건강에 좋을 뿐만 아니라, 활성산소를 억제하고 면역체계를 증강시켜 주는 등의 효과가 있는 것으로 알려져 있다.The sunflower seed oil contains a lot of vitamin E. Vitamin E is good for the heart, smooth blood circulation, good for skin health, inhibits free radicals and strengthens the immune system. It is known.
그리고 상기와 같은 비타민E성분은 상기 흰찰보리쌀의 셀레늄성분과 배합되면 항산화기능을 향상시키는 것이 가능한 것으로 알려져 있다.And the vitamin E component as described above is known to be able to improve the antioxidant function when combined with the selenium component of the white barley rice.
상기 희석액은 올리브유, 포도씨유, 참깨기름, 들깨기름, 살구씨기름 중에서 1종 또는 2종 이상을 0.02~0.3㎏의 범위내에서 더 첨가하여 이루어지는 것도 가능하다.The diluent may be made by further adding one or two or more of olive oil, grape seed oil, sesame oil, perilla oil and apricot seed oil within the range of 0.02 to 0.3 kg.
그리고 상기 희석액은 과즙, 과실추출액, 야채즙, 약초추출액 중에서 1종 또는 2종 이상을 1.5~6㎏정도를 더 첨가하여 이루어지는 것도 가능하다.In addition, the diluent may be made by adding one or two or more kinds of fruit juice, fruit extract, vegetable juice, herbal extract to about 1.5-6 kg or more.
상기 과즙은 천연과즙으로서 사과즙, 배즙, 복숭아즙, 포도즙, 파인애플즙, 오렌지즙, 귤즙, 석류즙 등을 사용한다.The juice is a natural juice, such as apple juice, pear juice, peach juice, grape juice, pineapple juice, orange juice, tangerine juice, pomegranate juice and the like.
상기 과실농축액은 매실, 대추 등을 농축한 농축액을 사용한다.The fruit concentrate uses a concentrated solution of plum, jujube and the like.
상기 야채즙은 천연과즙으로서 오이즙, 토마토즙, 무즙, 당근즙 등을 사용한다.The vegetable juice is cucumber juice, tomato juice, radish juice, carrot juice and the like as a natural fruit juice.
상기 약초추출액은 인삼, 황기, 백작약, 감초, 도라지 등을 이용해 추출한 추출액을 사용한다.The herbal extract uses ginseng, Astragalus, Baekjak, licorice, bellflower extract using the extract.
상기 혼합물은 상기 희석수에 상기 흰찰쌀보리분말 대략 3~8㎏, 고구마전분 대략 2~6㎏, 타피오카전분 대략 1~5㎏정도를 첨가한 후 고르게 혼합하여 이루어진다.The mixture is made by mixing evenly after adding about 3 ~ 8kg of the white rice barley powder, about 2 ~ 6kg sweet potato starch, about 1 ~ 5kg tapioca starch to the dilution water.
상기 흰찰쌀보리분말에 사용되는 흰찰쌀보리는 칼륨을 많이 함유하므로 혈압을 정상으로 유지시키는 도움을 주고 체액의 알칼리를 최적의 상태로 유지시켜 주는 데에도 도움을 주는 것이 가능하다.The white barley barley used in the white rice barley powder contains a lot of potassium, it is possible to help maintain the blood pressure to normal and to help maintain the alkali of the body fluid in an optimal state.
그리고 흰찰쌀보리는 지방의 축적을 억제함으로써 비만을 방지하는데 효과적인 물질인 베타글루칸과 간에서 콜레스테롤 합성을 억제하는 부티릭산 등이 함유된다.White barley contains beta glucan, which is effective in preventing obesity by inhibiting fat accumulation, and butyric acid, which inhibits cholesterol synthesis in the liver.
또한, 흰찰쌀보리는 식이섬유가 쌀의 대략 10배 정도 함유되므로 장을 튼튼하게 해주는 것이 가능하고 변비에도 효과적인 것으로 알려진다.In addition, white glutinous barley is known to be effective in constipation and to strengthen the intestine because dietary fiber contains about 10 times of rice.
상기 혼합물은 홍삼분말과 카레분말, 마분말, 뚱딴지분말, 야콘분말, 녹차분말, 쌀분말, 콩분말, 깨분말 중에서 1종 또는 2종 이상을 0.05~3.0㎏의 범위내에서 더 첨가하여 이루어지는 것도 가능하다.The mixture may be made by further adding one or two or more of red ginseng powder and curry powder, powder, fat powder, yacon powder, green tea powder, rice powder, soybean powder, and sesame powder within the range of 0.05 to 3.0 kg. It is possible.
상기 혼합은 교반기 등을 이용하여 대략 1~10분 정도 골고루 혼합한다.The mixing is evenly mixed for about 1 to 10 minutes using a stirrer or the like.
상기 반죽물은 상기 혼합물에 상기 밀가루를 대략 60~100㎏정도 추가하고 반죽하면서 숙성을 행하여 이루어진다.The dough is made by adding about 60-100 kg of the flour to the mixture and aging while kneading.
상기 반죽은 반죽기를 이용하여 대략 2~4마력 정도의 힘으로 대략 10~60분간 반죽하면서 숙성시킨다.The dough is aged while kneading for about 10 to 60 minutes with a power of approximately 2 to 4 horsepower using a dough machine.
상기 반죽물은 냉면성형기를 이용해 대략 85~95℃ 정도로 열을 가하면서 압출 성형함에 따라 상기 면발이 제조된다.The dough is prepared by extrusion molding while applying a heat of about 85 ~ 95 ℃ using a cold surface forming machine.
상기 면발은 대략 0.7~1.2㎜ 정도의 굵기로 성형한다.The noodle is molded to a thickness of about 0.7 to 1.2 mm.
상기 면발은 건조 후 대략 0.05~0.2㎏정도의 단위로 포장하는 것도 가능하다.The noodle hair may be packaged in units of approximately 0.05 to 0.2 kg after drying.
본 발명에 따른 흰찰쌀보리를 이용한 기능성 냉면에 의하면, 흰찰쌀보리와 밀가루 등의 재료가 잘 어우러지면서 구수한 풍미를 느끼게 하고 쫄깃함을 느끼게 해 주는 동시에 건강유지에도 도움을 준다.According to the functional cold noodles using the white rice barley according to the present invention, while the ingredients such as white rice barley and flour are well combined to help you feel the flavor and chewy and at the same time helps to maintain health.
그리고 본 발명에 따른 흰찰쌀보리를 이용한 기능성 냉면에 의하면, 면발이 해동시 잘 풀어지고 삶은 후에도 쉽게 퍼지지 않으므로 쉽고 간편하게 조리가 가능하고 취식시 쫄깃한 식감으로 오래 유지시켜 식감을 향상시키는 것이 가능하다.And according to the functional cold noodles using white waxy barley according to the present invention, since the noodle is released well when thawed and not easily spread after being boiled, it is possible to cook easily and conveniently, and it is possible to improve the texture by maintaining a long chewy texture when eating.
다음으로 본 발명에 따른 흰찰쌀보리를 이용한 기능성 냉면의 바람직한 실시예를 도면을 참조하여 상세히 설명한다.Next, a preferred embodiment of the functional cold noodles using white rice barley according to the present invention will be described in detail with reference to the drawings.
[실시예 1]Example 1
수온이 30℃인 정제수를 준비하고, 준비된 정제수 35㎏에 탄산나트륨 0.15㎏, 정제염 0.3㎏, 해바라기씨기름 0.5㎏이 골고루 혼합되게 희석시켜 희석액을 제조하였다. 제조된 희석액에 흰찰쌀보리분말 6㎏과 고구마전분 5㎏, 타피오카전분 5㎏을 첨가한 후 고르게 혼합하고, 이 혼합물에 밀가루 80㎏을 추가하고 반죽기를 이용하여 3마력의 힘으로 25분간 반죽하면서 숙성시킨 다음, 이 반죽물을 가지고 냉면성형기를 통해 90℃로 열이 가해지도록 하며 약 0.7㎜정도의 굵기로 성형되게 면발을 제조하여 본 발명에 따른 흰찰쌀보리를 이용한 기능성 냉면의 실시예 1을 얻었다.Purified water having a water temperature of 30 ° C. was prepared, and diluted dilutions were prepared by uniformly mixing 35 kg of purified water with 0.15 kg of sodium carbonate, 0.3 kg of purified salt, and 0.5 kg of sunflower seed oil. 6 kg of white rice barley powder, 5 kg of sweet potato starch, and 5 kg of tapioca starch were added to the prepared dilution solution and mixed evenly. After adding 80 kg of flour to the mixture, kneading with kneading machine for 25 minutes using a power of 3 horsepower After this, the dough was heated to 90 ° C. through a cold noodle forming machine, and noodle was manufactured to be molded to a thickness of about 0.7 mm to obtain Example 1 of functional cold noodle using white barley according to the present invention.
[실시예 2][Example 2]
수온이 30℃인 정제수를 준비하고, 준비된 정제수 35㎏에 탄산나트륨 0.15㎏, 정제염 0.3㎏, 해바라기씨기름 0.5㎏을 골고루 혼합되게 희석시켜 희석액을 제조하였다. 제조된 희석액에 흰찰쌀보리분말 8㎏과 고구마전분 4㎏, 타피오카전분 4㎏을 첨가한 후 고르게 혼합하고, 이 혼합물에 밀가루 80㎏을 추가하고 반죽기를 이용하여 3마력의 힘으로 25분간 반죽하면서 숙성시킨 다음, 이 반죽물을 가지고 냉면성형기를 통해 90℃로 열이 가해지도록 하며 약 0.9㎜정도 굵기로 성형되게 면발을 제조하여 본 발명에 따른 흰찰쌀보리를 이용한 기능성 냉면의 실시예 2를 얻었다.Purified water having a water temperature of 30 ° C. was prepared, and diluted dilutions were prepared by uniformly mixing 0.15 kg of sodium carbonate, 0.3 kg of purified salt, and 0.5 kg of sunflower seed oil in 35 kg of purified water. To the prepared diluent, add 8 kg of white rice barley powder, 4 kg of sweet potato starch, and 4 kg of tapioca starch, and then mix them evenly. Add 80 kg of flour to the mixture and knead for 25 minutes using a kneader for 25 minutes. After this, the dough was heated to 90 ° C. through a cold noodle forming machine, and noodle was manufactured to be molded to a thickness of about 0.9 mm to obtain Example 2 of the functional cold noodle using the white barley according to the present invention.
상기와 같이 얻어진 실시예 1 및 실시예 2의 냉면은 건조시킨 후 0.2㎏ 단위로 포장하여 냉동 보관한 다음, 냉동 보관된 냉면을 이용하여 한식조리사에게 30인분의 물냉면을 조리하게 하고 해동시 면발이 풀어지는 상태를 조사하였다.The cold noodles of Example 1 and Example 2 obtained as described above were dried and then packaged in 0.2 kg units for freezing, and then cooked for 30 servings of water cold noodles using the frozen stored cold noodles. This loosening state was investigated.
상기 물냉면 조리시 뜨거운 물에 삶아 해동시 면발이 잘 풀어지는지 여부를 조사하였는데, 해동시 면발이 뒤엉키거나 서로 달라붙지 않고 잘 분리되면서 풀어지므로 조리가 매우 편리한 것으로 조사되었다.It was investigated whether the noodle spun well during thawing by boiling in hot water when cooking the water cold noodle, and when cooking, the noodle spun well without being entangled or sticking to each other.
한편, 상기와 같이 조리된 냉면을 주부 30인에게 취식을 행하게 한 후 식감을 조사하였더니, 맛에 대한 거부감이 없는 것으로 답변하였고, 22명의 주부가 면발에서 보리 특유의 구수한 풍미가 느껴진다고 답변하였으면, 21명의 주부가 면발이 불지 않고(퍼지지 않고) 쫄깃함이 느껴진다고 답변하였다.Meanwhile, when the housewives had 30 housewives who had cooked the cold noodles as described above, and examined the texture, they answered that there was no refusal to taste, and if 22 housewives answered that the unique flavor of barley was felt in the noodles, Twenty-one housewives responded that the noodle was not swollen and felt chewy.
상기에서는 본 발명에 따른 흰찰쌀보리를 이용한 기능성 냉면의 바람직한 실시예에 대하여 설명하였지만, 본 발명은 이에 한정되는 것이 아니고 특허청구범위 및 발명의 상세한 설명, 첨부한 도면의 범위내에서 여러가지로 변형하여 실시하는 것이 가능하고, 이 또한 본 발명의 범위내에 속한다.In the above description of the preferred embodiment of the functional cold noodles using white rice barley according to the present invention, the present invention is not limited to this, but the claims and the detailed description of the invention, various modifications to be carried out within the scope of the accompanying drawings It is possible that this also falls within the scope of the invention.
Claims (7)
상기 희석에 사용되는 물은 28~32℃의 정제수를 사용하고,
상기 반죽물은 반죽기를 이용하여 2~4마력의 힘으로 10~60분간 반죽하면서 숙성시키는 흰찰쌀보리를 이용한 기능성 냉면.The method according to claim 1,
Water used for the dilution is using purified water of 28 ~ 32 ℃,
The dough is a functional cold noodles using white glutinous barley to ripen while kneading for 10 to 60 minutes with a power of 2 ~ 4 horsepower using a dough machine.
상기 면발은 면발 성형기를 이용하고 0.7~1.2㎜의 굵기로 압출 성형하는 흰찰쌀보리를 이용한 기능성 냉면.The method according to claim 1,
The noodle is a functional cold noodles using white rice barley that is extruded to a thickness of 0.7 ~ 1.2㎜ using a cotton ball molding machine.
상기 희석액에는 올리브유, 포도씨유, 참깨기름, 들깨기름, 살구씨기름 중에서 1종 또는 2종 이상을 0.02~0.3㎏의 범위내에서 더 첨가하는 흰찰쌀보리를 이용한 기능성 냉면.The method according to claim 1,
Functional distilled noodles using white waxy barley in the diluent further add one or two or more of the olive oil, grape seed oil, sesame oil, perilla oil, apricot seed oil in the range of 0.02 ~ 0.3 kg.
상기 혼합물에는 홍삼분말, 카레분말, 마분말, 뚱딴지분말, 야콘분말, 녹차분말, 쌀분말, 콩분말, 깨분말 중에서 1종 또는 2종 이상을 0.05~3.0㎏의 범위내에서 더 첨가하는 흰찰쌀보리를 이용한 냉면.The method according to claim 1,
The mixture of red ginseng powder, curry powder, ground powder, fat ground powder, yacon powder, green tea powder, rice powder, soybean powder, sesame powder, white waxy barley further added within the range of 0.05-3.0 kg Cold noodles using.
상기 희석액에는 과즙, 과실추출액, 야채즙, 약재추출액 중에서 1종 또는 2종 이상을 1.5~6㎏의 범위내에서 더 첨가하는 흰찰쌀보리를 이용한 기능성 냉면.The method according to claim 1,
Functional cold noodles using white glutinous barley to add one or two or more of the fruit juice, fruit extract, vegetable juice, medicinal herb extract in the range of 1.5 ~ 6kg.
상기 제조된 면발을 건조한 후 0.05~0.2㎏ 단위로 포장하고 냉동하여 이루어지는 흰찰쌀보리를 이용한 기능성 냉면.The method according to claim 1,
Functional cold noodle using white glutinous barley made by drying the prepared noodle bales packed in 0.05 ~ 0.2kg units and frozen.
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| KR102308716B1 (en) | 2020-07-13 | 2021-10-01 | 김상헌 | Process for preparing cold noodle with blueberry |
| KR20220122897A (en) * | 2021-02-26 | 2022-09-05 | (유)더원에프엔씨 | Pork pan made from white sticky barley and its manufacturing method |
| KR102692392B1 (en) * | 2021-02-26 | 2024-08-07 | (유)더원에프엔씨 | Pork pan made from white sticky barley and its manufacturing method |
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