KR101641039B1 - Method of Making Noodle of Cynanchum Wilfordii - Google Patents

Abstract

More particularly, the present invention relates to a method for producing white papillary water, and more particularly, to a method for producing papermill papillary water by incorporating white papermaking powder, white papermaking powder, rice papermaking powder, sweet potato, buckwheat powder, The present invention relates to a method for producing a white rice flour containing an active ingredient of white rice flour and a white rice flour manufactured thereby.
According to the present invention, it is possible to eliminate the negative flour in the human body by adding powder and extract to the existing noodles, and to produce excellent taste.

Description

{Method of Making Noodle of Cynanchum Wilfordii}

More particularly, the present invention relates to a method for producing Cynanchum Wilfordii lactic acid bacteria, and more particularly to a method for producing Cynanchum Wilfordii lactic acid bacteria, The present invention relates to a method for producing a white fryer containing an effective component of white flesh and a white fryer produced by the method.

In recent years, the health food of consumers has responded to diverse tastes, and noodles containing herbaceous plants have been developed in various fields, and various foods and various foods having excellent anticancer effects and seaweed noodles, situation mushroom noodles, hump noodles, acorn noodles, trays Noodles, and Chuncheon Mokguksu are changing the patterns of consumers' health, especially food and beverages. As liberalization of import and export and distribution conditions are changing, a variety of preference foods are continuously released and invented in various ways.

It is a perennial plant originating in Korea. Its origins are large roots of mocking roots in Korea, and Yi-eop Woo-suso is made in China and is recorded as a mysterious medicinal herb in ancient times It is located in the top of the portal site Sanayasu search term.

It is a perennial, vine plant with a length of 1 ~ 4m. Its stem has a dark blue color and climbs up in a counterclockwise direction. In June ~ July, light yellow-green small flowers bloom in the shape of an umbrella, and a long pod ovary is formed from the end of June. It is 1.5 ~ 1.9cm lanceolate and about 80 ~ 120 eggs are around late autumn.

The roots grow in an elliptical shape, and the roots grow in yellowish white color and are rich in phytotoxic effects in ovary, lush leaves and ovaries.

If you cut leaves and stems of white water, white juice comes out. If you chew, sweet potato flavor, night flavor, turnip flavor, Chinese cabbage root taste is mixed.

The red mulberry (roots) grows reddish brown roots long and grows like a sweet potato, climbs the object in a clockwise direction, is toxic and should be refined and used as a herbal medicine.

As a result, it is necessary to thoroughly insulate the roots in the winter when they are cultivated in cold regions.

According to the literature, mysterious herb is strengthening the kidney function, improving the sexual function, enhancing the tincture, darkening the hair, improving liver and bowel function, eliminating fatigue, strengthening the bones and muscles, and excelling in hematopoiesis, It is used for constipation and prevents cholesterol from accumulating in the liver.

Accordingly, the present inventor intends to provide a functional noodle soup containing ingredients useful for the human body, by utilizing the mass-grown white noodle grown in the eco-friendly organic farming method in popularized noodles.

Korean Patent Laid-Open Publication No. 10-2005-0002215 (number of barrels using an extract of Ogaki) * Korean Laid-Open Patent Publication No. 10-1995-0002611 (Method for Manufacturing Dry Surface Containing Old Testament)

DISCLOSURE Technical Problem It is an object of the present invention to overcome the above-mentioned problems by providing a method for manufacturing a health-friendly white algae soup using an active ingredient of white algae and a white algae produced by the method.

In order to accomplish the above object, the present invention provides a method for manufacturing a rice germ meal, comprising the steps of: collecting at least one of leaves, roots, A first step of producing BaSO4O powder; A second step of collecting and washing the white pearl oysters, adding water to the boiling water together with water four to five times the volume of pearl water, and adding water to the bath at 60 to 90 ° C for 3 to 5 hours; A third step of adding 400 ml of water and 100 ml of the white water extract to 140 g of the white powder, 300 g of Hikama yambin powder, 250 g of buckwheat flour, 300 g of sweet potato powder and 10 g of the flour powder, and adding 0.1 g of baked salt to the dough; A fourth step of primary aging the dough at 15 DEG C for 4 to 6 hours; A fifth step in which 500 ml of the white water extract is further added to the first aged dough and the second aging is performed at room temperature of 15 ° C for 4 to 6 hours; And a sixth step of putting the first and second aged dough into a facial creme, forming a noodle, cutting it into the same size, drying it in a natural air on a drying table, and cutting and packaging the same.

Preferably, roots, leaves and ovaries are collected from August to September, and roots are collected from October to spring.

In addition, the present invention provides the number of rice bran soup produced by the above method.

The present invention relates to a method for improving the nutritional value by adding buckwheat powder and a sweet potato powder rich in buckwheat and minerals, which is a routine ingredient for lowering the blood pressure of the basic noodles, and adding potato hycam gammon powder of the Mexican origin to eliminate the harmful flour have. The present invention relates to a method of producing a white pearl oyster by massively cultivating white pearl by an environmentally friendly organic farming method, refining it with powder, producing white pear extract, and using it with Hikama yambin powder, buckwheat powder and sweet potato powder powder, Powder, buckwheat, sweet potato, and the like, it is possible to produce a healthy white pine nugget.

According to the present invention, it is possible to add a herbaceous plant of Bacillus officinalis to a conventional noodle by adding powder and extract to exclude a negative flour from the human body, and to add an herb plant Hicaca bacillus to produce an excellent taste.

FIG. 1 is a flow chart showing a manufacturing process of a bass guitar.

More particularly, the present invention relates to a method for producing white papillary water, and more particularly, to a method for producing papermill papillary water by incorporating white papermaking powder, white papermaking powder, rice papermaking powder, sweet potato, buckwheat powder, The present invention relates to a method for producing a white rice flour containing an active ingredient of white rice flour and a white rice flour manufactured thereby. Hereinafter, the present invention will be described with reference to examples.

First of all, a native herb plant (white mulberry) is cultivated in an environmentally friendly organic farming method, roots, leaves and ovaries are picked up, washed with running water, dried, Make a powder by quartering. It is preferable to harvest only roots in autumn months (autumn, winter, spring) after October and clean them in water, and then dry them in a hot air dryer at 60 ° C for about 4 to 5 days.

Preferably, roots and ovaries are picked up in Aug.-Sep., And then washed with running water. Then, they are boiled for 3 to 5 hours at 60 to 90 DEG C, preferably 80 to 90 DEG C Generate extract.

400 ml of water and 100 ml of the white water extract are added to 140 g of the white powder, 300 g of Hikama yambin powder, 250 g of buckwheat flour, 300 g of sweet potato powder and 10 g of the flour powder, and 0.1 g of baked salt is added to form a dough.

Hikama Yambin powder is a potato of Mexican origin and can be prepared by putting it in place of wheat flour to eliminate nutrition that is harmful to the human body.

Thereafter, the dough is first aged at 15 DEG C for 4 to 6 hours.

500 ml of the white water extract is added to the first aged dough and the mixture is aged at room temperature of 15 ° C for 4 to 6 hours.

Then, the first and second aged doughs are put into a sifting machine, and they are cut into the same size, dried in a natural air on a drying table, and cut and packaged.

[Example 1]

The roots, leaves, and ovaries are collected from August to September, and roots are collected from October to spring. One or more of the leaves, roots, and ovaries of Baishuo cucumber is collected, washed, dried, A first step of preparing a white powder and a white powder by a first branch;

A second step of collecting and washing the white water, washing it with water four to five times the volume of white water and putting it in a hot water bath, and adding water to the bath at 60 to 90 ° C for 3 hours;

A third step of adding 400 ml of water and 100 ml of the white water extract to 140 g of the white powder, 300 g of Hikama yambin powder, 250 g of buckwheat flour, 300 g of sweet potato powder and 10 g of the flour powder, and adding 0.1 g of baked salt to the dough;

A fourth step of primary aging the dough at 15 DEG C for 5 hours;

A fifth step in which 500 ml of the white water extract is further added to the first aged dough and the second aging is performed at room temperature of 15 ° C for 5 hours; And

The first and second aged doughs are put into a sifter, and the noodles are cut into the same size, dried in a natural air on a drying table, and then cut and packed.

According to the present invention, it is possible to eliminate the existing wheat flour by adding powdered or extracted herbaceous plants to existing noodles, and to produce excellent taste.

The above-described embodiments are illustrative and those skilled in the art will be able to make various modifications and alterations to the disclosed embodiments without departing from the technical idea of the present invention. The scope of this invention is not limited by these variations and modifications.

Claims (3)

In a method for producing a barramundi,
A first step of collecting at least one of leaves, roots and ovaries of Baishuo cucumber, washing and drying the Baishuo cucumber;
A second step of collecting and washing the white pearl oysters, adding water to the boiling water together with water four to five times the volume of pearl water, and adding water to the bath at 60 to 90 ° C for 3 to 5 hours;
A third step of adding 400 ml of water and 100 ml of the white water extract to 140 g of the white powder, 300 g of Hikama yambin powder, 250 g of buckwheat flour, 300 g of sweet potato powder and 10 g of the flour powder, and adding 0.1 g of baked salt to form a batter;
A fourth step of primary aging the dough at 15 DEG C for 4 to 6 hours;
A fifth step in which 500 ml of the white water extract is further added to the first aged dough and the second aging is performed at room temperature of 15 ° C for 4 to 6 hours; And
The first and second aged doughs are put into a sifter to produce a noodle, cut into the same size, dried in a natural air on a drying rack, cut, and packed;
Wherein the method comprises the steps of: The method according to claim 1,
Wherein the roots, leaves and ovaries are collected from August to September, and roots are collected from October to spring. 4. A process for producing a polyphenylene sulfide resin according to claim 1 or 2,

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