KR102300720B1 - Noodle for jujube milmyeon, preparation method of the noodle and jujube milmyeon - Google Patents

Abstract

The present invention relates to a new jujube milmyeon and manufacturing method using the jujube milmyeon and a new jujube milmyeon, which is beneficial to health, has good digestion and high preference, as it contains dermis along with jujube, so that nutritional components and pharmacological effects can be obtained by these jujubes and dermis. As for
The manufacturing method of noodles for jujube wheat noodles according to the present invention is to mix 60 to 65 parts of flour, 15 to 20 parts of tapioca starch, 5 to 15 parts of jujube powder, and 3 to 10 parts of dermis powder, pour water and knead the dough. process; A process of low-temperature aging the dough made in the above process; and the process of making noodles with the dough aged in the above process.

Description

Noodles for jujube milmyeon, manufacturing method thereof, and jujube milmyeon using same {Noodle for jujube milmyeon, preparation method of the noodle and jujube milmyeon}

The present invention relates to a noodle for jujube milmyeon, a manufacturing method thereof, and a method for manufacturing jujube milmyeon using the same. It relates to a noodle, a manufacturing method thereof, and a method for manufacturing jujube milmyeon using the same.

Milmyeon is a noodle dish made by adding flour and starch noodles to broth and garnishing with broth, pickled radish, and boiled eggs. It originated from making it.

Noodles for wheat noodles are made using wheat flour and starch, and because they contain starch, they have a chewier taste than regular noodles and have a texture similar to naengmyeon. Flour, the main ingredient of these wheat noodles, is rich in fibre, which helps prevent constipation, and contains potassium, which drains sodium accumulated in the body and prevents adult diseases such as high blood pressure. In addition, the beef bone broth contains a lot of collagen and minerals, which helps to beautify the skin, prevent aging, and strengthen the immune system.

Meanwhile, along with the improvement of living standards, consumers' interest in health is increasing, and they are looking for more healthful foods. Also, tastes are becoming more diverse and demanding. Therefore, new foods that can satisfy the expectations of these consumers are required, and in this regard, the development of new wheat noodles is required.

Republic of Korea Patent Publication No. 10-2011-0043854 (2011. 04. 28.) Republic of Korea Patent Registration No. 10-1474604 (2014. 12. 12) Republic of Korea Patent Registration No. 10-0529003 (2005. 11. 09)

The present invention has been proposed in view of the above points, and by using the dermis along with the jujube, the nutritional components of the jujube and the dermis can be ingested, and the pharmacological effect thereof can also be obtained, so it is beneficial to health, and the digestion is good. It is to provide a new jujube milmyeon with good flavor and high preference, and a manufacturing method thereof, and a manufacturing method of jujube milmyeon using the same.

According to one feature of the present invention, 60 to 65 parts of flour, 15 to 20 parts of tapioca starch, 5 to 15 parts of jujube powder, and 3 to 10 parts of dermis powder are mixed and kneaded by pouring water; A process of low-temperature aging the dough made in the above process; and the process of making noodles with the dough aged in the above process; a method for producing noodles for jujube milmyeon and the noodles for jujube milmyeon prepared thereby are provided.

According to another feature of the present invention, 60 to 65 parts of flour, 15 to 20 parts of tapioca starch, 5 to 15 parts of jujube powder, and 3 to 10 parts of dermis powder are mixed and kneaded by pouring water; A process of low-temperature aging the dough made in the above process; The process of making noodles with the dough aged in the above process; The process of boiling the noodles made in the above process; and the process of rubbing the noodles boiled in the above process with bibim seasoning and putting it in a bowl or putting it in a bowl together with broth to complete the jujube milmyeon; provided is a method for producing jujube milmyeon comprising: a.

According to another feature of the present invention, in the process of completing the jujube milmyeon, boiled noodles are put in a bowl together with the broth to complete the jujube milmyeon, and the broth is after boiling water and pouring water into beef bones and pork bones from which blood has been removed. , the first broth production process to separate and obtain the liquid fraction to make the first broth; And per 30 liters of the primary broth made in the above process, 3-8 liters of soy sauce, 0.5-1 kg of salt, 1-1.5 kg of radish, 0.5-1 kg of green onion, 250-300 g of ginger, 500-600 g of garlic, 1-1.5 kg of onion, 1 jujube ~2kg, 100~150g cheongung, 100~150g angelica, 100~150g astragalus, 100~150g of licorice, 100~150g of ear lily, 100~150g of sagebrush, heat it, and separate the liquid to make a secondary broth process; including manufacturing.

The noodles for jujube milmyeon prepared by the present invention having the configuration as described above use jujube and dermis powder to ingest nutrients from jujube and dermis, and obtain pharmacological effects by these and good digestion. Therefore, when the noodles according to the present invention are used, jujube wheat noodles with good taste and good taste can be prepared.

In addition, if you use jujube to make broth for jujube milmyeon, and use this broth and the noodles for jujube milmyeon, you can make jujube milmyeon with high preference because it is more beneficial to health.

In particular, when Boeun jujube is used in the present invention, the jujube milmyeon according to the present invention can be established as a representative regional food of the Boeun region, and the use of Boeun jujube increases, which can contribute to improving the profits of Boeun jujube growers. is expected to

Hereinafter, the present invention will be described in detail according to examples.

A first embodiment of the present invention relates to a method for manufacturing noodles for jujube milmyeon, and consists of the following steps.

1) Material preparation process

Flour, tapioca starch, jujube powder, and dermis powder are prepared as materials for manufacturing the noodles for jujube wheat noodles according to the present invention. The characteristics of each material are as follows.

- Flour is the main ingredient of the present invention, and preferably, wheat flour is prepared.

- Tapioca starch is an edible starch extracted from the root of tapioca, a tropical crop. It has a chewy taste and soft texture, and is rich in vitamin C and calcium. In particular, tapioca starch has no gluten component, so it does not cause digestive disorders, skin problems, etc., promotes digestion, gives a feeling of satiety, and has the effect of suppressing colon cancer cells.

- Jujubes are rich in nutrients and have been widely used as food and herbal ingredients since ancient times. Basically, they contain a lot of carbohydrates and ascorbic acid, and medicinal ingredients include various sterols, alkaloids, saponins, vitamins, organic acids, amino acids. It is reported that it contains symptoms such as stomach cramps, insomnia, indigestion, subcolonial blood, clear blood, and hypersensitivity, and has the effect of reducing fever, eliminating constipation, and stopping coughing. In addition, jujube is rich in beta-carotene and has an excellent effect on removing active oxygen, a fatigue substance. In particular, Boeun, Chungcheongbuk-do is a representative jujube production area in Korea, and it is desirable to use Boeun jujubes because jujubes grown in Boeun are large and have a strong sweet taste and boast the best quality.

In the present invention, jujube powder is used. The jujube powder is prepared by washing raw jujubes cleanly, removing water, separating the seeds, drying them, and then pulverizing them.

- Citri Pericarpium (陳皮) is the dried rind of the mature fruit of Citrus unshiu Markovich, an evergreen small tree belonging to the rutaceae family. It has a peculiar smell (tangerine flavor), and the essential oil has digestive stimulation, digestion promotion, expectoration, anti-ulcer, anti-gastric secretion, strong heart, blood pressure increase, anti-allergy, biliary secretion promotion, uterine smooth muscle suppression, antibacterial action, etc. In particular, the dermis contains many physiologically active substances useful in the human body, such as dietary fiber including pectin, carotenoids, vitamins, and various types of flavonoids. The dietary fiber contained in the dermis is known to help prevent arteriosclerosis, hyperlipidemia and diabetes by lowering the absorption of fat, cholesterol and sugar in the intestine when a person consumes a sufficient amount. In addition, several physiological activities of dermis-derived flavonoids have been recently reported. In particular, hesperidin, also called vitamin P, is effective in preventing arteriosclerosis and hypertension by protecting capillaries. In addition, flavonoids nobiletin and carotenoids beta-cryptoxanthin and coumarin are reported to have anticancer activity.

The dermis has a cold nature. Since the jujube is warm, using the jujube together with the dermis makes the yin and yang harmonious and has a good compatibility. Also, the carotenoids and flavonoids of the dermis and beta-carotene of the jujube are added to make it a phytochemical side. A synergistic effect can be expected. This dermis is also prepared by powdering.

2) Kneading process

Measure and mix the prepared ingredients, pour water and knead.

From a nutritional point of view, it would be good to mix a relatively large amount of jujube powder and dermis powder. It is necessary to adjust the mixing amount of the powder. In addition, the more tapioca starch is mixed, the chewier the noodles become. If tapioca starch is excessively mixed, the noodles give a texture similar to cold noodles, and the unique characteristics of wheat noodles are lost. In consideration of these points, the mixing amount of the ingredients is adjusted, preferably 60 to 65 parts of flour, 15 to 20 parts of tapioca starch, 5 to 15 parts of jujube powder, and 3 to 10 parts of dermis powder. Add a small amount of salt for liver.

3) Dough ripening process

Put the finished dough in an airtight container or wrap it with plastic, and then ferment it in a refrigerator at about 5°C for 12 to 24 hours. During this aging process, the intimacy of the jujube powder, dermis powder, wheat flour and tapioca starch increases, making the dough sticky and improving noodle-making properties. get better

4) Noodle making process

The aged dough is made with a noodle making machine to complete the noodles for jujube milmyeon.

The noodles made in this way are used to make jujube milmyeon, and since jujube is contained in the noodles produced by the present invention, the milmyeon produced by the noodles according to the present invention can be called jujube milmyeon.

On the other hand, at a restaurant specializing in milmyeon, the dough is made and aged in the same way as above, and when an order for milmyeon comes in, the aged dough is used to make noodles on the spot, and the noodles are boiled to make jujube milmyeon. And in some cases, it is also possible to distribute the noodles for jujube milmyeon made by making noodles by packaging them in a raw state, or drying them and distribute them as dry noodles.

The noodles for jujube milmyeon prepared in the above manner are beneficial to health because they contain jujube powder and dermis powder together with jujube powder, so they are excellent in nutrition, and the pharmacological effects of jujube and dermis can be obtained. In particular, jujubes with warm properties and dermis with cold properties are used together to harmonize yin and yang, and phytochemicals such as beta-carotene, carotenoids, and flavonoids contained in jujube and dermis are complementary to each other to provide phytochemicals. synergistic effects can be obtained.

In addition, since the noodles for jujube wheat noodles are mainly made of wheat flour, there is a concern that digestion may not be good depending on the constitution. , the flavor is good due to the subtle scent of jujube and dermis.

Experimental Example 1

65 parts of wheat flour, 15 parts of tapioca starch, 15 parts of jujube powder, and 5 parts of dermis powder were mixed, added with a little salt, poured with water, kneaded, and aged at low temperature in the refrigerator for 12 hours. After making noodles with the aged dough and boiling it, rinse it in cold water to remove the moisture, and then cool it and pour it in the usual broth for wheat noodles made by boiling beef and pork bones. I made jujube wheat noodles.

Then, 30 adult men and women were given a tasting and sensory evaluation (9-point scale: 1 point - very disliked, 5 points - average, 9 points - very good) was performed, and the results are shown in Table 1.

Comparative Example 2

Cold wheat noodles were made in the same manner as in Experimental Example 1, except that 65 parts of flour and 35 parts of potato starch were used. And 30 adult men and women were given a tasting, and sensory evaluation was performed, and the results are shown in Table 1.

division Noodle texture taste incense sequel
(digestible) overall sign Experimental Example 1 7.5 7.4 7.6 8.1 7.6 Comparative Example 1 6.1 6.5 6.0 6.2 6.2

As can be seen in Table 1, the jujube milmyeon of Experimental Example 1 using the noodles according to the present invention received good evaluation in all items including overall preference compared to the milmyeon using the conventional noodles, and in particular, the small noodles than other items. In Experimental Example 1 received relatively better evaluation than Comparative Example 1.

Hereinafter, other embodiments of the present invention will be described, but descriptions of the same configurations and effects as those of the above-described embodiments will be omitted.

A second embodiment of the present invention provides a method of making jujube milmyeon by making noodles for jujube milmyeon in the same manner as described above, and making broth for jujube milmyeon by using jujube to match the noodles for jujube milmyeon.

In this embodiment, first, the broth for jujube milmyeon is made in the following way.

1) Primary broth manufacturing process

Prepare the same amount of beef and pork bones, drain the blood, and boil them until the liquid is separated to obtain the primary broth, that is, bone broth. Preferably, as the beef bone, a Korean beef bull bone is used.

2) Secondary broth manufacturing process

Per 30ℓ of the primary broth made in the above process, 3~8ℓ of soy sauce, 0.5~1kg of salt, 1~1.5kg of radish, 0.5~1kg of green onion, 250~300g of ginger, 500~600g of garlic, 1-1.5kg of onion, 1~ of jujube 2kg, 100~150g of cheongung, 100~150g of Angelica, 100~150g of Astragalus, 100~150g of licorice, 100~150g of Earl, 100~150g of Sukhumi Hwang, and boil it on low heat for 3~6 hours to infuse the active ingredients of each ingredient. Next, the liquid fraction is obtained separately to make a secondary broth.

The efficacy of the drugs used in this process is as follows.

- Chunkyung is mainly used for gynecological diseases such as headache, infertility, menstrual irregularity, anemia, tonicity, and poor circulation. As a gynecological potion, it suppresses neurological symptoms as eohyeol, bohyeol, tonic, and analgesic, so it has sedative, antispasmodic, and analgesic effects.

- Angelica (當歸) is known to have strong anti-cancer and blood pressure lowering properties, such as a blood-retaining action that produces blood when blood is scarce, a blood-boosting action that facilitates blood circulation, and anti-cancer and blood pressure lowering action.

- Astragalus has a sweet taste and slightly warm nature. It is a representative herbal medicine that protects the qi of the human body, which is known to control the spleen and lungs along with ginseng. It is used to treat excessive sweating due to lack of qi or wounds that do not heal well. If you use stir-fry, it is good for chronic weakness, especially because the digestive system is weak, so fatigue easily accumulates, and the voice is thin due to lack of strength or weak lungs and frequent colds. As a result of pharmacological experiments, it was found to have a tonic action, an immune function modulating action, a strong diuretic action, a blood pressure lowering action, and an anti-inflammatory action.

- Licorice has a flat nature, sweet taste, and non-toxic, plays a role in releasing poisons from all kinds of drugs, and has the effect of harmonizing all medicinal substances such as about 72 kinds of mineral drugs and 1200 kinds of herbal medicines. It circulates the qi of the five intestines and intestines, helps all pulses to work smoothly, and promotes the health of tendons and bones.

- Peony has pharmacological actions such as hematopoiesis, blood circulation improvement, hemostasis, anti-inflammatory and antibacterial action, analgesic action, sedative action, and diuretic action.

- Sukjihwang (熟地黃) replenishes blood and replenishes purification (精: a substance that is the basis for life and activity) to treat sore back and knees, sore symptoms, menstrual abnormalities, etc., and darken the hair. As a hemostatic and antipyretic agent, it is also used in the treatment of anemia, irregular menstruation, back pain, diabetes, bruises, boils, and ringing in the ears. Since ancient times, it has been effective in treating Heodam (虛痰), so it has been consumed as a decoction and used in combination with Bokryeong (茯笭) for coughs and asthma.

3) Oil removal process

After cooling the secondary broth made in the above process, remove the oil to complete the broth for jujube milmyeon.

The broth for jujube wheat noodles made in this way has a clean, rich and deep taste.

Meanwhile, the broth for jujube milmyeon is prepared in this way, and noodles for jujube milmyeon are made in the same way as described above, and the noodles are boiled and rinsed in cold water.

Then, drain the water from the boiled noodles, put them in a bowl, pour the broth for jujube milmyeon, and add garnish and seasoning to complete jujube milmyeon. When making cold jujube milmyeon, the broth is cooled and used, and when making warm jujube milmyeon, the broth is heated and used.

In this way, if you use jujube to make the broth for jujube milmyeon and noodles for jujube milmyeon, and use these broth and noodles to make jujube milmyeon, the taste of the noodles and the broth is harmonized, so the flavor is even better, and jujube milmyeon is beneficial to health. can provide

Experimental Example 2

Noodles for jujube milmyeon were made in the same manner as in Experimental Example 1.

Then, add equal amounts of Korean beef and pork bones, drained of blood, and boil to make the first broth. 30 liters of the first broth, 3 liters of soy sauce, 0.5 kg of salt, 1.5 kg of radish, 0.5 kg of green onion, 250 g of ginger, 500 g of garlic, 1 kg of onion, Add 1.5 kg of jujube, 100 g of cheongung, 100 g of angelicasis, 100 g of astragalus, 100 g of licorice, 100 g of white sagebrush, and 100 g of red sagebrush to make 18 liters of secondary broth. After cooling the second broth, skim off the oil, and complete the broth for jujube milmyeon, let it cool.

Boil the noodles for jujube milmyeon, pour the prepared broth for jujube milmyeon, and put cucumber, pickled radish, and boiled egg as a garnish and seasoning to make cold jujube milmyeon. Then, 30 adult men and women were given a tasting and sensory evaluation (9-point scale: 1 point - very disliked, 5 points - average, 9 points - very good) was performed, and the results are shown in Table 2.

division Noodle texture taste incense sequel
(digestible) overall sign Experimental Example 1 7.5 7.4 7.6 8.1 7.6 Experimental Example 2 7.6 7.8 7.8 8.5 7.9

As can be seen in Table 2, the noodles using jujube and the jujube milmyeon of Experimental Example 2 using the broth used the noodles for the jujube milmyeon, but compared to Experimental Example 1 using the normal milmyeon broth, it was much better in all items. have been evaluated

Hereinafter, another embodiment of the present invention will be described, but the same

In the third embodiment of the present invention, when preparing the broth for jujube milmyeon, 300 to 500 g of jujube leaves are added per 30 liters of the primary broth to make the broth.

Jujube leaves contain about four times more polyphenol compounds with antioxidant function than jujube fruits, and also have the function of excreting a sufficient amount of waste products through urine by facilitating water metabolism. In addition, it has the effect of protecting the kidneys and stabilizing the mind, preventing insomnia that occurs during obesity treatment, preventing gum disease by inhibiting glucose absorption, and suppressing the rapid absorption of glucose from the intestinal tract, thereby lowering the blood insulin concentration. It is effective in preventing obesity by avoiding the accumulation of fat tissue in the body. In addition, there is a record of using jujube leaves as medicinal materials for gambi effect and nerve stabilization effect in herbal gwangmok and donguibogam.

On the other hand, in order to cultivate a jujube tree, jujube leaves must be thinned several times each year, such as pruning. are all being discarded.

Therefore, in this embodiment, by using the jujube leaf in the process of making the broth, it is possible to make a nutritionally more excellent broth. In addition, since jujube leaves are additionally used, even if the amount of jujube is reduced, broth having an equivalent level of nutrition can be prepared, thereby obtaining an economical effect of reducing manufacturing cost.

Claims (5)

delete delete delete The process of mixing 60~65 parts of flour, 15~20 parts of tapioca starch, 5~15 parts of jujube powder, and 3~10 parts of dermis powder, pouring water and kneading;
A process of low-temperature aging the dough made in the above process;
The process of making noodles with the dough aged in the above process;
The process of boiling the noodles made in the above process; and
The process of mixing the noodles boiled in the above process with bibim seasoning and putting it in a bowl or putting it in a bowl with broth to complete the jujube milmyeon;
In the process of completing the jujube milmyeon, the boiled noodles are put in a bowl with the broth to complete the jujube milmyeon,
The broth is
The first broth manufacturing process of making the first broth by pouring water and heating the beef and pork bones from which the blood has been removed, and then separating and obtaining only the liquid; and
Per 30ℓ of the primary broth made in the above process, 3~8ℓ of soy sauce, 0.5~1kg of salt, 1~1.5kg of radish, 0.5~1kg of green onion, 250~300g of ginger, 500~600g of garlic, 1-1.5kg of onion, 1~ of jujube 2kg, 100~150g of cheongung, 100~150g of angelica, 100~150g of astragalus, 100~150g of licorice, 100~150g of ear pea, 100~150g of sagebrush, and then heating, separating and obtaining only liquid to make secondary broth ; A method of manufacturing jujube milmyeon comprising a.
5. The method of claim 4,
In the secondary broth manufacturing process, 300-500 g of jujube leaves per 30 liters of the primary broth are further added to make the second broth.