KR101442793B1 - Manufacturing method for dough containing dandelion and making noodles using the same - Google Patents

Manufacturing method for dough containing dandelion and making noodles using the same Download PDF

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KR101442793B1
KR101442793B1 KR1020120091210A KR20120091210A KR101442793B1 KR 101442793 B1 KR101442793 B1 KR 101442793B1 KR 1020120091210 A KR1020120091210 A KR 1020120091210A KR 20120091210 A KR20120091210 A KR 20120091210A KR 101442793 B1 KR101442793 B1 KR 101442793B1
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leaves
white dandelion
dandelion
dough
white
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KR20140024728A (en
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백한종
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백한종
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은, 흰민들레가 함유된 밀가루반죽을 이용하여 국수 및 칼국수를 만듦으로써, 흰민들레에 함유된 각종 영양물질 및 생리활성화 물질을 섭취하여 염증을 다스리며, 피로회복 및 항암효과로 인해 질병을 예방할 수 있는 흰민들레가 함유된 밀가루반죽 제조방법 및 이를 이용하여 제조된 국수 및 칼국수에 관한 것이다.The present invention uses noodles and knife noodles made of wheat flour containing white dandelion to control various kinds of nutrients and physiologically active substances contained in white dandelion to control inflammation and prevent disease due to fatigue and anti-cancer effect The present invention relates to a method for manufacturing a dough containing white dandelion and a method for producing the dandelion and noodles using the same.

Description

흰민들레가 함유된 밀가루반죽 제조방법 및 이를 이용하여 제조된 국수 및 칼국수{Manufacturing method for dough containing dandelion and making noodles using the same}Technical Field [0001] The present invention relates to a method for manufacturing a dough containing white dandelion and a method for producing dandelion containing the same,

본 발명은, 흰민들레가 함유된 밀가루반죽에 관한 것으로, 보다 상세하게는, 흰민들레가 함유된 밀가루반죽을 이용하여 국수 및 칼국수를 만듦으로써, 흰민들레에 함유된 각종 영양물질 및 생리활성화 물질을 섭취하여 염증을 다스리며, 피로회복 및 항암효과로 인해 질병을 예방할 수 있는 흰민들레가 함유된 밀가루반죽 제조방법 및 이를 이용하여 제조된 국수 및 칼국수에 관한 것이다.
The present invention relates to a flour dough containing white dandelion, and more particularly, to a flour dough containing white dandelion, and more particularly, to a flour dough containing white dandelion to make noodles and cut noodles, The present invention relates to a method for producing a dough containing white dandelion which can prevent disease due to restoration of inflammation by restoring fatigue and anticancer effect and noodles and knife noodles manufactured using the same.

일반적으로 국수는 곡물 가루로 이루어진 반죽을 얇게 밀어 칼과 같은 절단 기구를 이용하여 썰거나 틀에 눌러 뽑아낸 음식을 말하는 것으로, 다른 음식에 비하여 제조나 요리가 상대적으로 간단하기 때문에 오래전부터 쉽게 접할 수 있는 기호식품이며, 혼례 등의 경사스러운 날에도 특별한 음식으로 애용되어 왔다.Generally, noodle is a food that slices dough made of grain powder and slices it using a cutting device such as a knife, or pulls it out by pressing it into a frame. Since it is relatively simple to manufacture and cook compared to other foods, It is a favorite food, and it has been used as a special food even on an occasional day such as a wedding ceremony.

상기 국수의 재료로는 그 종류가 다양하나, 대부분 밀가루가 사용되기 때문에 밀가루를 이용한 국수는 영양 면에서 식사로는 부족한 면이 있다.Since the noodles are made of various kinds of noodles, most of them use flour. Therefore, noodles using flour are insufficient in terms of nutrition.

또한, 밀가루는 다른 곡물에 비해 칼로리가 높기 때문에 비만 환자가 날로 늘어남과 아울러 영양불균형, 당뇨, 고혈압 등의 각종 질병으로 사회문제가 대두되고 있다.
In addition, since wheat flour is higher in calories than other grains, the number of obese patients is increasing day by day, and social problems are emerging due to various diseases such as nutritional imbalance, diabetes and hypertension.

대한민국 공개특허공보 제10-2000-0058386호
Korean Patent Publication No. 10-2000-0058386

이에 상술한 바와 같은 종래의 제반 문제점을 감안하여 이루어진 것으로, 본 발명의 목적은, 흰민들레 잎을 분쇄한 분말을 밀가루와 혼합하므로 국수 및 칼국수의 맛이 좋으면서 각종 영양물질과 생리활성화 물질을 섭취할 수 있도록 하는 흰민들레가 함유된 밀가루반죽 제조방법 및 이를 이용하여 제조된 국수 및 칼국수를 제공함에 있다.
The present invention has been made in view of the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for producing dandelion seeds by mixing powdered wheat flour with wheat flour, The present invention also provides a method of manufacturing a dough containing white dandelion and a noodle made using the same.

본 발명 흰민들레가 함유된 밀가루반죽 제조방법은,The present invention relates to a method for producing a dough containing white dandelion,

줄기와 뿌리가 손상되지 않도록 흰민들레 잎을 채취하는 단계와;Collecting white dandelion leaves so as not to damage stems and roots;

채취한 흰민들레 잎을 세척하는 단계와;Washing the collected white dandelion leaves;

세척한 흰민들레 잎에 잔류하는 수분을 탈수하는 단계와;Dehydrating the remaining water on the washed white dandelion leaves;

탈수한 흰민들레 잎을 25~45℃로 2~5회 덖음 가열하는 단계와;Heating the dehydrated white dandelion leaves at 25 to 45 캜 for 2 to 5 times;

덖음 가열한 흰민들레 잎을 자연건조 및 40~70℃의 열풍으로 3~5시간 건조하는 열풍건조 중 어느 하나로 건조하는 단계와;Drying the dried white dandelion leaves by natural drying and hot air drying in which the leaves are dried for 3 to 5 hours by hot air at 40 to 70 캜;

건조된 흰민들레 잎을 분쇄하여 분말을 형성하는 단계와;Pulverizing the dried white dandelion leaves to form a powder;

밀가루 90~95%에 흰민들레 분말 5~10%를 섞어 혼합하는 단계와;Mixing 5 to 10% of white dandelion powder with 90 to 95% of flour;

흰민들레 분말이 혼합된 밀가루에 물을 가수하여 교반하는 단계와;Mixing and stirring the flour mixed with white dandelion powder;

교반된 반죽을 밀봉한 후, 5~15℃에서 6~12시간 냉장 숙성하여 이루어지는 것을 특징으로 하는 것이다.
And the resulting dough is sealed, followed by chilling and aging at 5 to 15 DEG C for 6 to 12 hours.

또한, 본 발명 흰민들레가 함유된 밀가루반죽 제조방법은,Further, the present invention provides a method for producing a dough containing white dandelion,

줄기와 뿌리가 손상되지 않도록 흰민들레 잎을 채취하는 단계와; Collecting white dandelion leaves so as not to damage stems and roots;

채취한 흰민들레 잎을 세척하는 단계와;Washing the collected white dandelion leaves;

세척한 흰민들레 잎을 끓는 물에 30~60초 삶아 데치는 단계와;Boiling the washed white dandelion leaves in boiling water for 30 to 60 seconds;

데쳐진 흰민들레 잎을 상온의 물로 1~3회 헹군 후, 탈수하여 자연건조 및 40~70℃의 열풍으로 3~5시간 건조하는 열풍건조 중 어느 하나로 건조하는 단계와;Drying the dried white dandelion leaves with one or more rinses with water at room temperature, dehydrating and drying with natural drying and hot air drying with hot air at 40 to 70 DEG C for 3 to 5 hours;

건조된 흰민들레 잎을 분쇄하여 분말을 형성하는 단계와;Pulverizing the dried white dandelion leaves to form a powder;

밀가루 90~95%에 흰민들레 분말 5~10%를 섞어 혼합하는 단계와;Mixing 5 to 10% of white dandelion powder with 90 to 95% of flour;

흰민들레 분말이 혼합된 밀가루에 물을 가수하여 교반하는 단계와;Mixing and stirring the flour mixed with white dandelion powder;

교반된 반죽을 밀봉한 후, 5~15℃에서 6~12시간 냉장 숙성하여 이루어지는 것을 특징으로 하는 것이다.
And the resulting dough is sealed, followed by chilling and aging at 5 to 15 DEG C for 6 to 12 hours.

본 발명에 의하면, 흰민들레 잎을 밀가루와 비슷한 입도로 분쇄한 흰민들레 분말을 밀가루와 혼합하여 교반하기 때문에 녹색의 시각적 효과를 나타냄은 물론 흰민들레 잎에 함유된 베타카로틴, 비타민A, 비타민C, 칼슘, 철분, 루테인, 아스코르브산, 실리마린에 의한 영양물질 및 생리활성화 물질을 섭취할 수 있으므로 질병을 예방할 수 있는 이점을 가질 수 있는 것이다.
According to the present invention, since white dandelion leaves are crushed to a particle size similar to wheat flour and mixed with wheat flour, they exhibit a green visual effect. In addition to the visual effect of beta-carotene, vitamin A, vitamin C, Calcium, iron, lutein, ascorbic acid, silymarin, and nutrients and physiologically active substances can be ingested so that they can have an advantage of preventing disease.

이하, 본 발명을 상세히 설명한다. Hereinafter, the present invention will be described in detail.

본 발명 흰민들레가 함유된 밀가루반죽 제조방법은,The present invention relates to a method for producing a dough containing white dandelion,

줄기와 뿌리가 손상되지 않도록 흰민들레 잎을 채취하는 단계와;Collecting white dandelion leaves so as not to damage stems and roots;

채취한 흰민들레 잎을 세척하는 단계와;Washing the collected white dandelion leaves;

세척한 흰민들레 잎에 잔류하는 수분을 탈수하는 단계와;Dehydrating the remaining water on the washed white dandelion leaves;

탈수한 흰민들레 잎을 25~45℃로 2~5회 덖음 가열하는 단계와;Heating the dehydrated white dandelion leaves at 25 to 45 캜 for 2 to 5 times;

덖음 가열한 흰민들레 잎을 자연건조 및 40~70℃의 열풍으로 3~5시간 건조하는 열풍건조 중 어느 하나로 건조하는 단계와;Drying the dried white dandelion leaves by natural drying and hot air drying in which the leaves are dried for 3 to 5 hours by hot air at 40 to 70 캜;

건조된 흰민들레 잎을 분쇄하여 분말을 형성하는 단계와;Pulverizing the dried white dandelion leaves to form a powder;

밀가루 90~95%에 흰민들레 분말 5~10%를 섞어 혼합하는 단계와;Mixing 5 to 10% of white dandelion powder with 90 to 95% of flour;

흰민들레 분말이 혼합된 밀가루에 물을 가수하여 교반하는 단계와;Mixing and stirring the flour mixed with white dandelion powder;

교반된 반죽을 밀봉한 후, 5~15℃에서 6~12시간 냉장 숙성하여 이루어지는 것이다.After the dough is sealed, it is aged at 5 to 15 DEG C for 6 to 12 hours in a refrigerator.

상기 물에 죽염을 가미하는 단계를 더 포함하여 이루어진다.
And adding bamboo salt to the water.

또한, 본 발명 흰민들레가 함유된 밀가루반죽 제조방법은,Further, the present invention provides a method for producing a dough containing white dandelion,

줄기와 뿌리가 손상되지 않도록 흰민들레 잎을 채취하는 단계와;Collecting white dandelion leaves so as not to damage stems and roots;

채취한 흰민들레 잎을 세척하는 단계와;Washing the collected white dandelion leaves;

세척한 흰민들레 잎을 끓는 물에 30~60초 삶아 데치는 단계와;Boiling the washed white dandelion leaves in boiling water for 30 to 60 seconds;

데쳐진 흰민들레 잎을 상온의 물로 1~3회 헹군 후, 탈수하여 자연건조 및 40~70℃의 열풍으로 3~5시간 건조하는 열풍건조 중 어느 하나로 건조하는 단계와;Drying the dried white dandelion leaves with one or more rinses with water at room temperature, dehydrating and drying with natural drying and hot air drying with hot air at 40 to 70 DEG C for 3 to 5 hours;

건조된 흰민들레 잎을 분쇄하여 분말을 형성하는 단계와;Pulverizing the dried white dandelion leaves to form a powder;

밀가루 90~95%에 흰민들레 분말 5~10%를 섞어 혼합하는 단계와;Mixing 5 to 10% of white dandelion powder with 90 to 95% of flour;

흰민들레 분말이 혼합된 밀가루에 물을 가수하여 교반하는 단계와;Mixing and stirring the flour mixed with white dandelion powder;

교반된 반죽을 밀봉한 후, 5~15℃에서 6~12시간 냉장 숙성하여 이루어지는 것이다.After the dough is sealed, it is aged at 5 to 15 DEG C for 6 to 12 hours in a refrigerator.

상기 물에 죽염을 가미하는 단계를 더 포함하여 이루어진다.
And adding bamboo salt to the water.

다음은 흰민들레가 함유된 밀가루반죽을 제조하는 과정을 설명한다.The following describes the process of making dough containing white dandelion.

먼저, 흰민들레의 줄기와 뿌리가 손상되지 않도록 흰민들레 잎을 수거하는데, 흰민들레 잎은 5~25cm 길이로 녹색을 띠는 것을 사용하며, 줄기와 뿌리가 손상되지 않도록 하는 것은, 잎이 떨어진 자리에서 다시 잎이 자라기 때문이다.First, white dandelion leaves are collected so that the stem and root of white dandelion are not damaged. The white dandelion leaves are green with a length of 5 to 25 cm. To prevent the stem and root from being damaged, Because the leaves grow again.

채취한 흰민들레 잎을 상온의 물로 적어도 2~3회 세척하고, 흰민들레 잎에 잔류한 수분을 탈수한 상태에서 25~45℃로 2~5회 덖음 가열하는데, 이는 덖음시, 흰민들레 잎에 잔류한 수분이 증발되면서 풋내를 없애고 잎의 유연성을 돋아 고유의 향미를 얻을 수 있기 때문이다.The collected white dandelion leaves are washed at room temperature with water at least 2 to 3 times and the remaining water is dehydrated in white dandelion leaves and heated to 25 to 45 ° C for 2 to 5 times. As the remaining water evaporates, it can eliminate the inhabitants and create the flexibility of the leaves to obtain a unique flavor.

또한, 채취한 흰민들레 잎을 상온의 물로 적어도 2~3회 세척한 상태에서 100℃로 끓는 물에 30~60초 삶아 데치고, 데쳐진 흰민들레 잎을 상온의 물로 1~3회 헹군 후, 흰민들레 잎에 잔류한 수분을 탈수하는데, 이는 물 1ℓ의 끓는 물에 세척된 흰민들레 잎 6~70g을 30~60초 삶는 것을 말하며, 상기 흰민들레 잎을 삶으면, 삶지 않은 흰민들레 잎보다 색상이 더 선명하기 때문이다.The collected white dandelion leaves were boiled in boiling water at 100 ° C for 30 to 60 seconds in a state of being washed at room temperature with water at least 2 to 3 times. The dandelion dandelion leaves were rinsed one to three times with room temperature water, This means that 6 to 70 g of white dandelion leaves washed in 1 liter of boiling water is boiled for 30 to 60 seconds. When the white dandelion leaves are boiled, they are colored more than unbaked white dandelion leaves This is because it is clearer.

덖음한 흰민들레 잎 및 삶아 데친 흰민들레 잎을 건조시키는데, 상기 흰민들레 잎의 건조는 자연건조는 상온에서 2~3일 건조하는 것을 말하는 것이고, 열풍건조는 수분이 탈수된 흰민들레 잎을 40~70℃의 열풍으로 3~5시간 건조하는 것을 말하는 것으로, 흰민들레 잎의 녹색 상태를 유지하면서 생산성을 향상시킬 수 있도록 열풍을 이용한 건조가 바람직하다.Dried white dandelion leaves and boiled white dandelion leaves are dried. The natural white dry dandelion leaves are dried at room temperature for 2 to 3 days. The hot air drying is carried out by dewatering white dandelion leaves at a temperature of 40 - Drying by hot air at 70 DEG C for 3 to 5 hours is preferable so that productivity can be improved while maintaining the green state of white dandelion leaves.

상기의 과정으로 건조된 흰민들레 잎은, 흰민들레 잎의 표면을 만져 표면에 수분이 남아 있지 않을 정도로 수분함유량이 5~10%이면 된다.The white dandelion leaves dried by the above process may have a water content of 5 to 10% so as not to leave moisture on the surface by touching the surface of the white dandelion leaves.

건조된 흰민들레 잎을 분쇄기에 넣어 분쇄하는데, 상기 분쇄기는 커터들이 서로 마주보는 통상적인 분쇄기를 말하며, 상기 분쇄기에서 분쇄된 흰민들레 분말은, 400~700 메쉬로 밀가루 비슷한 입도가 바람직하나, 입도가 밀가루보다 다소 거칠어도 상관없다.The dried white dandelion leaves are pulverized by putting them in a pulverizer. The pulverizer is a conventional pulverizer in which the cutters face each other, and the pulverized white dandelion powder is preferably 400 to 700 mesh in flour-like particle size, It may be a little rougher than flour.

상기의 과정으로 흰민들레 분말이 생성되면, 밀가루 90~95%에 흰민들레 분말 5~10%를 섞어 혼합하는데, 상기 분쇄된 흰민들레 분말이 10% 이상일 경우, 제조원가가 높아지며, 5% 이하일 경우, 농도가 약하여 시각이나 미각적으로 녹색의 색채가 흐려짐은 물론 약리 효과가 현저히 저하되기 때문이다.When the white dandelion powder is produced, the mixture is mixed with 90 to 95% of wheat flour and 5 to 10% of white dandelion flour. When the crushed white dandelion flour is 10% or more, the manufacturing cost is increased. The concentration is so weak that the color of the green is blurred visually or tastfully, and the pharmacological effect remarkably lowers.

상기 밀가루와 흰민들레 분말이 균일하게 혼합되면, 혼합물을 교반기에 투입한 후, 적당량의 물을 가수하여 교반하는데, 상기 물에 소량의 죽염을 가미할 수도 있는 것이다.When the wheat flour and the white dandelion powder are uniformly mixed, the mixture is put into a stirrer, and an appropriate amount of water is stirred and stirred. A small amount of bamboo salt may be added to the water.

여기서 교반기는 교반 날개로 용기 안의 물질을 서서히 휘젖는 통상의 교반기이다.Here, the stirrer is a conventional stirrer in which the material in the container is slowly wiped with a stirring blade.

상기 교반기를 통해 만들어진 밀가루반죽을 비닐지로 만들어진 밀봉부재로 밀봉시켜 저온, 즉 5~15℃에서 6~12시간 냉장 숙성시키면 밀가루반죽이 발효되어 풍미를 높일 수 있는 것이다.If the dough made through the stirrer is sealed with a sealing member made of vinyl paper and then aged at a low temperature, for example, at 5 to 15 ° C for 6 to 12 hours, the flour dough is fermented to enhance the flavor.

상기의 과정을 숙성된 밀가루반죽을 제면기에 투입하고 압출하여 일정굵기의 면발을 형성한 후, 통상의 방법으로 수분이 증발되도록 건조시켜 면발을 형성한 상태에서 이를 절단 및 포장하면 흰민들레가 함유된 밀가루반죽을 이용하여 제조된 국수가 완성되는 것이다.After the dough is agitated, the dough is agitated and extruded to form a uniform flour, followed by drying to evaporate water by a conventional method. When the flour is cut and packaged, the white dandelion is contained The noodle produced by using the pastry dough is completed.

또한, 숙성된 밀가루반죽을 소정크기로 절단한 상태에서 밀대로 밀어 얇은 두께로 펴지도록 하고, 이에 밀가루를 묻혀 다시 접은 후, 일정굵기로 절단 및 포장하면 흰민들레가 함유된 밀가루반죽을 이용하여 제조된 칼국수가 완성되는 것이다.In addition, aged wheat flour dough is cut into a predetermined size, and then the wheat flour dough is pushed to a thin thickness. The flour dough is then folded back to a thin thickness and then cut and packed into a predetermined thickness. The finished koguksu is completed.

상기의 과정으로 완성된 국수 및 칼국수를 끓여 먹으면, 흰민들레 잎에 함유된 베타카로틴, 비타민A, 비타민C, 칼슘, 철분, 루테인, 아스코르브산, 실리마린(노화예방, 항암)이 몸체로 들어옴에 따라 첫째, 우리 몸의 피를 맑게 해주고 해열작용을 해주어 혈액순환에 많은 도움을 주며, 둘째, 예로부터 머리를 검게 해준다고 해서 흰머리가 자주 생기는 사람에게 좋고, 생즙을 내어 마시면 기침과 천식에 탁월한 효능을 보이며, 셋째, 변비와 만성장염에도 효과가 있고, 위염을 다스리며 암세포를 억제하는 효과가 있고, 넷째, 유선염과 유방암에 좋으며, 산모의 젖이 안 나올 때 뿌리와 생잎을 달여 먹으면 좋고, 다섯째, 민들레 잎과 줄기에는 실리마린이란 성분이 있어 간 세포를 촉진시키며, 항암효과가 있고, 여섯째, 민들레 잎의 성분은 유해산소를 제거하고 노화와 성인병을 예방해주며, 일곱째, 민들레 뿌리의 성분은 담즙분비를 촉진시켜 간장에 지방이 쌓이는 것을 막아주고, 열덟째, 신경통과 충치예방 및 간경화증, 간염 황달 증세의 치료에도 좋으며, 아홉째, 류머티즘, 소아마비, 천식, 자궁질환, 하혈, 식중독, 치질, 노화를 억제할 수 있는 다양한 효과를 얻을 수 있는 것이다.As a result of the above process, when boiled noodles and noodles are boiled, beta carotene, vitamin A, vitamin C, calcium, iron, lutein, ascorbic acid, and silymarin (antioxidants, anti-cancer) First, it cleanses the blood of our body and it helps the circulation of blood by making fever. Second, it is good for people who have frequent baldness because they have black hair for a long time. If you drink it with juice, it shows excellent efficacy for cough and asthma. Third, it is effective for constipation and chronic enteritis. It regulates gastritis and inhibits cancer cells. Fourth, it is good for mastitis and breast cancer. It is good to eat root and leaves when mother's milk does not come out. Fifth, And stems have silymarin, promote liver cells, have anti-cancer effect, and sixth, the ingredients of dandelion leaves remove harmful oxygen In the seventh, the ingredient of the root of dandelion promotes the secretion of bile to prevent accumulation of fat in the liver, and it is good for the treatment of neuralgia, tooth decay prevention, liver cirrhosis and hepatitis jaundice symptom, ninth, rheumatism , Polio, asthma, uterine disease, hypothermia, food poisoning, hemorrhoids, and aging.

이상과 같이 본 발명은, 비록 한정된 실시예로 설명되었으나, 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정되어 해석되어서는 아니되며, 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서, 본 명세서에 기재된 구성은 본 발명의 일실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 발명의 청구범위를 벗어나지 않는 한도 내에서 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.While the present invention has been described in connection with certain exemplary embodiments thereof, it is to be understood that the phraseology and terminology used herein are for the purpose of description and should not be interpreted to limit the scope of the present invention. Should be interpreted as a concept. Accordingly, it is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents. It should be understood.

Claims (5)

줄기와 뿌리가 손상되지 않도록 5~25cm 길이로 녹색을 띠는 흰민들레 잎을 채취하는 단계와;
채취한 흰민들레 잎을 상온의 물로 2~3회 세척하는 단계와;
세척한 흰민들레 잎에 잔류하는 수분을 탈수하는 단계와;
탈수한 흰민들레 잎의 풋내를 없애고 유연성을 돋아 향미를 얻을 수 있도록 25~45℃로 2~5회 덖음 가열하는 단계와;
덖음 가열한 흰민들레 잎을 자연건조 및 40~70℃의 열풍으로 3~5시간 건조하는 열풍건조 중 어느 하나로 수분함유량이 5~10%가 되도록 건조하는 단계와;
건조된 흰민들레 잎을 분쇄하여 400~700 메쉬의 분말을 형성하는 단계와;
밀가루 90~95%에 흰민들레 분말 5~10%를 섞어 혼합하는 단계와;
흰민들레 분말이 혼합된 밀가루에 죽염이 가미된 물을 가수하여 교반하는 단계와;
교반된 반죽을 밀봉한 후, 5~15℃에서 6~12시간 냉장 숙성하여 이루어지는 것을 특징으로 하는 흰민들레가 함유된 밀가루반죽 제조방법.
A step of collecting a green dandelion leaf having a length of 5 to 25 cm so as not to damage the stem and the root;
Washing the collected white dandelion leaves with water at room temperature for 2-3 times;
Dehydrating the remaining water on the washed white dandelion leaves;
Dewatering the dandelion dandelion leaves at a temperature of 25 to 45 캜 for 2 to 5 times so as to obtain a flavor and to increase the flexibility;
Drying the dried white dandelion leaves to a moisture content of 5 to 10% by any one of natural drying and hot air drying in which the leaves are heated for 3 to 5 hours by hot air at 40 to 70 캜;
Pulverizing the dried white dandelion leaves to form a powder of 400 to 700 mesh;
Mixing 5 to 10% of white dandelion powder with 90 to 95% of flour;
Mixing the flour mixed with white dandelion powder and water added with bamboo salt and stirring;
The dough is agitated and then aged at 5 to 15 DEG C for 6 to 12 hours for cooling and aging the pastry dough.
줄기와 뿌리가 손상되지 않도록 5~25cm 길이로 녹색을 띠는 흰민들레 잎을 채취하는 단계와;
채취한 흰민들레 잎을 상온의 물로 2~3회 세척하는 단계와;
세척한 흰민들레 잎의 색상이 삶지 않은 잎보다 더 선명해지도록 끓는 물에 30~60초 삶아 데치는 단계와;
데쳐진 흰민들레 잎을 상온의 물로 1~3회 헹군 후, 탈수하여 자연건조 및 40~70℃의 열풍으로 3~5시간 건조하는 열풍건조 중 어느 하나로 수분함유량이 5~10%가 되도록 건조하는 단계와;
건조된 흰민들레 잎을 분쇄하여 400~700 메쉬의 분말을 형성하는 단계와;
밀가루 90~95%에 흰민들레 분말 5~10%를 섞어 혼합하는 단계와;
흰민들레 분말이 혼합된 밀가루에 죽염이 가미된 물을 가수하여 교반하는 단계와;
교반된 반죽을 밀봉한 후, 5~15℃에서 6~12시간 냉장 숙성하여 이루어지는 것을 특징으로 하는 흰민들레가 함유된 밀가루반죽 제조방법.
A step of collecting a green dandelion leaf having a length of 5 to 25 cm so as not to damage the stem and the root;
Washing the collected white dandelion leaves with water at room temperature for 2-3 times;
Boiling for 30 to 60 seconds in boiling water so that the color of the washed white dandelion leaves becomes sharper than the unbaked leaves;
The dried white dandelion leaves are rinsed with water at room temperature 1 to 3 times, then dehydrated and dried in a natural manner and with hot air drying for 3 to 5 hours by hot air at 40 to 70 ° C to be dried to a moisture content of 5 to 10% ;
Pulverizing the dried white dandelion leaves to form a powder of 400 to 700 mesh;
Mixing 5 to 10% of white dandelion powder with 90 to 95% of flour;
Mixing the flour mixed with white dandelion powder and water added with bamboo salt and stirring;
The dough is agitated and then aged at 5 to 15 DEG C for 6 to 12 hours for cooling and aging the pastry dough.
삭제delete 청구항 1 또는 청구항 2 중 어느 하나의 항으로 제조된 흰민들레가 함유된 밀가루반죽 제조방법을 이용하여 제조된 국수.
The noodle produced by the method of any one of claims 1 or 2, which is prepared by using the method of manufacturing the dough containing the white dandelion.
청구항 1 또는 청구항 2 중 어느 하나의 항으로 제조된 흰민들레가 함유된 밀가루반죽 제조방법을 이용하여 제조된 칼국수.
A kneaded noodle prepared by the method of any one of claims 1 or 2, which is prepared by using the dough-containing wheat flour dough.
KR1020120091210A 2012-08-21 2012-08-21 Manufacturing method for dough containing dandelion and making noodles using the same KR101442793B1 (en)

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KR102407209B1 (en) 2021-08-23 2022-06-13 정순태 Manufacturing Method of Dough for Noodle Soup

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KR102273157B1 (en) 2020-07-20 2021-07-05 (주)비알컴퍼니 Organic wheat noodle with digestion promotion and blood sugar lowering effect and manufacturing method therof
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