KR102368038B1 - manufacturing method of Kalguksu - Google Patents

Abstract

The present invention relates to a method for making kalguksu (knife-cut noodle soup) using Curcuma longa L. and Hordeum vulgare L. and, more specifically, to a method for making kalguksu with added Curcuma longa L. and Hordeum vulgare L., which consists of colorful noodle strips with a distinctive color and is beneficial to health. The method for making kalguksu using Curcuma longa L. and Hordeum vulgare L. of the present invention comprises: a kneading step for preparing a dough; a noodle making step for obtaining noodle strips by spreading the dough evenly and then cutting into long and thin strips; a cooking step for heating a broth, adding noodle strips to the broth when the broth starting to boil, and then cooking the noodle soup; and a post-addition step for adding seasoning to the noodle soup in which the noodle strips are cooked, thereby seasoning to taste.

Description

Manufacturing method of kalguksu using turmeric and sprouted barley

The present invention relates to a method for manufacturing kalguksu using turmeric and sprouted barley, and more particularly, to a method for producing kalguksu with excellent color and useful for health by adding turmeric and sprouted barley.

Kalguksu is a traditional Korean food. Since ancient times, it is a hot noodle soup made by pushing wheat dough thinly with a bat and slicing it with a knife. Due to its unique texture and flavor, it is a favorite food along with Sujebi and Bindaetteok, especially on rainy days.

Kalguksu uses wheat flour as the basic ingredient, and Kalguksu is made under various names by adding various ingredients to each region and making soup and noodles. Each ingredient not only increases the nutritional value but also diversifies the taste.

Kalguksu is prepared in various forms such as chicken kalguksu, clams kalguksu, mat kalguksu, seafood kalguksu, perilla kalguksu, acorn kalguksu, and beef bone kalguksu.

Unlike in the past, when wheat flour supply was limited, kalguksu has been widely used as a popular food for the common people due to the mass supply of imported flour.　 Kalguksu 　 and its 　 manufacturing method are continuously being proposed.

Since it was common to develop new menus with different garnishes for kalguksu or different ingredients for broth, it is difficult to satisfy all the various tastes of consumers.

Recently, attempts to diversify the noodles used for kalguksu are known.

Korean Patent Publication No. 10-2010-0102803 discloses kalguksu cooked with noodles added with turmeric and beet juice to wheat flour, and Korean Patent Publication No. 10-2017-0085883 discloses kalguksu noodles with aronia added. A manufacturing method for this is disclosed. However, there has been no case of applying sprouted barley to kalguksu.

1. Republic of Korea Patent Publication No. 10-2010-0102803: Method for manufacturing kalguksu 2. Republic of Korea Patent Publication No. 10-2017-0085883: Method for manufacturing noodles with aronia added kalguksu

The present invention was created to improve the above problems, and an object of the present invention is to provide a method for producing kalguksu, which has excellent color of noodles and is useful for health by adding turmeric and sprouted barley to the dough.

The method for producing kalguksu using turmeric and sprouted barley of the present invention for achieving the above object includes a kneading step of preparing a dough; a noodle making step of spreading the dough widely and then slicing it thinly to obtain noodles; a cooking step of heating the broth and adding noodles to the broth to cook when the broth starts to boil; When the noodles are cooked, a post-addition step of adding seasoning to adjust the seasoning includes; the kneading step is after mixing 0.5 to 5 parts by weight of turmeric powder and 2 to 20 parts by weight of sprouted barley powder with respect to 100 parts by weight of wheat flour Add water and knead.

It further includes; after the post-addition step, put it in a bowl and put garnish on it.

The sprouted barley powder is ground to a particle size of 100 to 300 mesh by drying and roasting the sprouts of germinated barley.

The drying of the sprouts includes a) drying the sprouts by applying hot air, b) immersing the dried sprouts in an immersion solution mixed with alcohol and coffee extract, c) the sprouts in the immersion solution It consists of a second step of drying the sprouts by applying hot air after removing them.

As described above, the present invention is useful for health because it cooks kalguksu with noodles in which turmeric powder and sprouted barley powder are added to wheat flour.

In addition, in the present invention, when yellow turmeric powder and green sprouted barley powder are added, the color of the noodles is excellent, so that the visual effect of kalguksu noodles can be enhanced.

Hereinafter, a method for producing kalguksu using turmeric and sprouted barley according to a preferred embodiment of the present invention will be described in detail.

The method for producing kalguksu according to an embodiment of the present invention includes a kneading step of preparing the dough, a noodle making step of spreading the dough and then slicing it thinly to obtain noodles, and heating the broth to start boiling the broth, adding noodles to the broth. It includes a cooking step of cooking and a post-addition step of adjusting the seasoning by adding seasoning when the noodles are cooked. Let's look at each step in detail.

1. Kneading step

First, prepare the dough for making noodles.

A mixture of wheat flour, turmeric powder, and sprouted barley powder is used as a dough material. For example, 0.5 to 5 parts by weight of turmeric powder and 2 to 20 parts by weight of barley sprout powder may be mixed with respect to 100 parts by weight of wheat flour. Mix flour, turmeric powder, and sprouted barley powder, add an appropriate amount of water, and knead.

Turmeric powder and barley sprout powder are useful for health, and at the same time, when yellow turmeric powder and green sprout barley powder are added, the color of the noodles is excellent and the visual effect of food can be enhanced.

Turmeric ( Curcuma longa L.) is a perennial herb of the ginger family. The tuber root contains curcumin and about 100 identified essential oil components (Tumerone, Cineol, α-curcumen, curcumol, etc.), rich minerals contains this Curcumin is known for its antioxidant activity, physiological effects such as anti-inflammatory activity, and hepatoprotective effect.

The tuberous roots of turmeric are naturally dried or hot air dried, and then pulverized using a grinder to obtain turmeric powder. Turmeric powder may be formed in a particle size of about 100 to 300 mesh.

Sprout barley refers to the sprout of barley that has grown by about 5 to 15 cm after sprouting and germinating barley. It is known that sprouted barley contains a much higher content of vegetable fiber, carotene, and vitamin C than other vegetables and fruits. In addition, in terms of pharmacological activity, barley sprouts are known to exhibit effects such as lowering cholesterol, preventing constipation, preventing arteriosclerosis, antioxidant activity, anti-aging, preventing osteoporosis, improving insomnia, and preventing anemia.

Sprout barley powder can be obtained by drying the sprouts of barley, that is, barley sprouts, and then roasting and pulverizing them. Drying may be performed using a hot air drying method or a natural drying method. Dried sprouted barley can be roasted by placing it on a pan and heating it while stirring it evenly. The roasted sprouted barley is pulverized to a particle size of 100 to 300 mesh using a grinder to make a powder.

On the other hand, in order to effectively remove the green smell from sprouted barley, a separate treatment process may be performed when drying the sprouted barley.

As an example, drying of sprouted barley includes: a) drying the sprouted barley by applying hot air, b) immersing the dried sprouted barley in an immersion solution mixed with alcohol and coffee extract; c) above After removing the sprouts from the immersion liquid, it may consist of a second step of drying the sprouted barley by applying hot air.

The moisture of the sprouted barley is reduced by first drying it by applying hot air to the sprouted barley. In the primary drying, sprouted barley may be dried to a water content of 20 to 30% by weight.

First dried sprouted barley is immersed in the immersion solution. A mixture of alcohol and coffee extract can be used as the immersion solution. Makgeolli can be used as an alcoholic beverage. Coffee extract refers to the coffee grounds remaining after extracting coffee by adding water to the ground coffee powder. An immersion solution can be prepared by mixing 2 to 10 parts by weight of coffee extract with respect to 100 parts by weight of alcohol.

The first dried barley sprouts are immersed in the immersion solution for 2 to 6 hours. After immersion, hot air is applied to dry the sprouted barley to a water content of 4 to 8% by weight. After the secondary drying, put it on a pan and fry it with heat while stirring it evenly, then grind it to obtain sprouted barley powder.

2. Noodle Making

Next, the prepared dough is spread widely and thinly sliced to obtain noodles.

Roll out the dough in the form of a lump using a rolling pin, spread it out to a thickness of 3 to 5 mm, sprinkle flour on the surface, fold it to a certain size, and cut it thinly with a knife to make noodles. In this case, the thickness of the noodles is 2 to 4 mm is suitable.

It goes without saying that, unlike the above, the dough can be put into a noodle making machine to make noodles. In addition, the dough can be aged for about 1 to 5 hours at a low temperature of 2 to 10 °C before making noodles.

3. Cooking stage

Next, when the prepared broth starts to boil, add noodles and cook.

As an example of the broth, it can be obtained by pouring water into anchovy, kelp, green onion, onion, radish, and dried shrimp, boiling for 20 to 60 minutes, and then filtering it through a sieve.

Heat the prepared broth over high heat and when the broth starts to boil, add noodles to the boiling broth, and boil it for 1 to 10 minutes over low heat to cook the noodles.

4. Post-attachment step

Next, after the noodles are all cooked, seasoning is added to the broth to adjust the seasoning and add flavor.

You can use soy sauce, salt, and sesame oil as seasoning. In addition, it goes without saying that a conventional seasoning for noodles can be used as a seasoning.

If you adjust the seasoning by adding seasoning, the cooking of Kalgukjo is completed. Divide the kalguksu made in this way into 1 serving and put it in a bowl and consume.

You can add more garnish to the kalguksu in the bowl. As a garnish, you can use roasted carrots, roasted zucchini, chopped green onions, roasted shiitake mushrooms, egg rolls, and cut seaweed. Put an appropriate amount of various garnishes on top of the kalguksu according to your taste.

On the other hand, the present invention can be kneaded by using the fermented honeysuckle vine extract instead of water in the kneading step. For example, 0.5 to 5 parts by weight of turmeric powder and 2 to 20 parts by weight of sprouted barley powder are mixed with respect to 100 parts by weight of wheat flour, and then an appropriate amount of fermented honeysuckle extract can be added to knead. At this time, 20 to 80 parts by weight of the fermented honeysuckle extract may be added based on 100 parts by weight of wheat flour.

Honeysuckle ( Meehania urticifolia ) is a perennial herb in the family Lamiaceae, mainly grown in shady places in mountainous areas. Honeysuckle fermented extract can be obtained by fermenting and then extracting the leaves of honeysuckle.

In order to ferment honeysuckle, 10 to 40 parts by weight of sugar is mixed with respect to 100 parts by weight of leaves of honeysuckle, and then the fermented strain is inoculated and then fermented at 20 to 40° C. for 1 to 3 months. As the fermentation strain, in this case, Saccharomyces cereviciae may be used as the fermentation strain.

The fermented honeysuckle fermented product is finely ground with a mixer to homogenize, and then extracted by adding an extraction solvent. As an example, after adding 2 to 20 times the extraction solvent to the fermented honeysuckle, hot water extraction, cold or warm needle extraction at 10 to 150° C. for 1 to 40 hours, the fermented honeysuckle extract can be obtained. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, glycerol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

Noodles kneaded with fermented honeysuckle extract have an excellent antioxidant effect and enhance the elasticity of the noodles.

Hereinafter, the present invention will be described with reference to the following examples. However, the following examples are provided to describe the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

After mixing 2 parts by weight of turmeric powder and 10 parts by weight of sprouted barley powder with respect to 100 parts by weight of wheat flour, add 40 parts by weight of water, knead, and then aged at 6°C for 3 hours. made

To 100 parts by weight of water, put 20 parts by weight of anchovy, 5 parts by weight of kelp, 5 parts by weight of green onion, 10 parts by weight of onion, 10 parts by weight of radish, and 5 parts by weight of dried shrimp in a container, boil for 30 minutes, and filter through a sieve to prepare broth did

Pour 600g of prepared broth into a pot, heat it over high heat, and when the broth starts to boil, add 200g of noodles to the boiling broth and boil it for 5 more minutes over low heat. Then, 20 g of soy sauce, 5 g of salt, and 10 g of sesame oil were added to prepare kalguksu.

(Example 2)

Kalguksu was prepared in the same manner as in Example 1 except for the noodles.

For noodles, mix 2 parts by weight of turmeric powder and 10 parts by weight of sprouted barley powder with respect to 100 parts by weight of wheat flour, add 40 parts by weight of fermented honeysuckle vine extract, knead it, and then ripen at 6°C for 3 hours, and then roll out thinly with a rolling pin Prepared by slicing thinly with a knife.

And the fermented honeysuckle vine extract was obtained by the following method.

After mixing 25 g of brown sugar with 100 g of beech leaves, 0.5 g of Saccharomyces cerevisiae as a fermentation strain was inoculated and fermented at 30±2° C. for 2 months. Then, the fermented product was finely ground with a mixer to homogenize, and then water was added 10 times by weight, extracted at 90° C. for 6 hours, and then filtered to prepare.

(Comparative example)

Kalguksu was prepared in the same manner as in Example 1 except for the noodles.

Noodles were prepared by adding 35 parts by weight of water to 100 parts by weight of wheat flour, kneading the dough, and then maturing at 6°C for 3 hours.

<sensory test>

Examples 1 and 2, and a sensory test was performed on the kalguksu of Comparative Example. A panel was selected and the appearance, flavor, taste, and overall preference were evaluated by a 9-point evaluation method (1: very bad, 3: bad, 5: average, 7: good, 9: very good), and the results are shown in the table below. 1 is shown.

division Exterior incense taste Comprehensive symbol map Example 1 8.4 7.5 7.0 7.4 Example 2 8.3 7.8 7.2 7.5 comparative example 5.5 6.9 6.3 6.4

Looking at the results of Table 1, it was found that both Examples 1 and 2 had superior sensory evaluation results compared to Comparative Examples.

<Antioxidant activity>

To evaluate the antioxidant activity, the radical scavenging activity of the cotton used in Examples 1 and 2 and Comparative Examples was measured. The extract extracted by adding water to the noodles was used as a sample. Each sample was filtered under reduced pressure with a microfiltration filter and filter paper to remove solids, concentrated, and diluted to a concentration of 1000 ppm by adding distilled water. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the diluted sample, stirred and left for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging activity was expressed as the absorbance decrease rate of the sample-added group and the non-additive group, and the results are shown in Table 2 below.

division Radical scavenging activity (%) Example 1 33.2 Example 2 48.5 comparative example 25.7

Looking at the results of Table 2, Examples 1 and 2 were found to have higher antioxidant activity compared to Comparative Examples. In particular, Example 2 was found to have significantly increased antioxidant activity compared to Comparative Example, which can be attributed to the excellent antioxidant properties of the fermented honeysuckle extract.

As mentioned above, although the present invention has been described with reference to one embodiment, it will be understood that this is merely exemplary, and that those skilled in the art may make various modifications and equivalent embodiments therefrom. Therefore, the true protection scope of the present invention should be determined only by the appended claims.

Claims (4)

a kneading step of preparing the dough;
a noodle making step of spreading the dough widely and then slicing it thinly to obtain noodles;
a cooking step of heating the broth and, when the broth starts to boil, adding noodles to the broth to cook;
When the noodles are cooked, a post-addition step of adding seasoning to adjust the liver; includes,
In the kneading step, 0.5 to 5 parts by weight of turmeric powder and 2 to 20 parts by weight of sprouted barley powder are mixed with respect to 100 parts by weight of flour, and then water is added and kneaded,
The sprouted barley powder is ground to a particle size of 100 to 300 mesh by drying and roasting the sprouts of germinated barley,
The drying of the sprouts includes a) drying the sprouts by applying hot air, b) immersing the dried sprouts in an immersion solution mixed with alcohol and coffee extract, c) the sprouts in the immersion solution A method for producing kalguksu using turmeric and sprouted barley, characterized in that it comprises the step of drying the sprouts secondarily by applying hot air after they are removed. [Claim 2] The method of claim 1, further comprising the step of putting garnish on a bowl after the post-addition step; delete delete