KR102406938B1 - Sujebi using native grass and method for manufacturing the same - Google Patents

Sujebi using native grass and method for manufacturing the same Download PDF

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KR102406938B1
KR102406938B1 KR1020200145720A KR20200145720A KR102406938B1 KR 102406938 B1 KR102406938 B1 KR 102406938B1 KR 1020200145720 A KR1020200145720 A KR 1020200145720A KR 20200145720 A KR20200145720 A KR 20200145720A KR 102406938 B1 KR102406938 B1 KR 102406938B1
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parts
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sujebi
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KR20220060128A (en
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민병학
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농업회사법인 주식회사 에델바이스
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L15/00Egg products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25Honey; Honey substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

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  • 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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

본 발명은 천연 산야초를 이용한 수제비와 그의 제조방법에 관한 것으로, 더욱 상세히는 메밀싹, 보리싹, 케일, 갯기름, 봉령, 칡, 헛개나무 등 천연의 산야초 재료들을 사용하여 건강과 맛을 개선시킨 천연 산야초를 이용한 수제비와 그의 제조방법에 관한 것이다.
본 발명의 천연 산야초를 이용한 수제비는 밀가루 200중량부, 메밀싹 또는 보리싹 가루 1~10중량부, 케일 가루 1~10중량부, 갯기름(방풍) 가루 1~10중량부, 지눈이콩 가루 1~10중량부, 봉령 가루 1~10중량부, 칡 가루 1~10중량부, 느릅나무 가루 1~10중량부, 헛개나무열매 가루 1~10중량부, 엄나무잎 가루 1~10중량부, 다시마 가루 1~10중량부, 취나물 가루 1~10중량부, 곤드레 가루 1~10중량부, 어수리 가루 1~10중량부, 두릅 가루 1~10중량부, 참나물 가루 1~10중량부, 송이버섯 가루 1~10중량부, 표고버섯 가루 1~10중량부, 벌꿀 10~50중량부로 조성되는 것을 특징으로 한다.
The present invention relates to Sujebi using natural wild wild plants and a method for producing the same, and more particularly, to improve health and taste by using natural wild wild plant ingredients such as buckwheat sprout, barley sprout, kale, seaweed oil, bonnyeong, arrowroot, and sagebrush. It relates to Sujebi using natural wild wild plants and a method for manufacturing the same.
The sujebi using natural wild wild plants of the present invention is 200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed (windbreak) powder, and soybean powder. 1 to 10 parts by weight, 1 to 10 parts by weight of bonnyeong powder, 1 to 10 parts by weight of arrowroot powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of hutgae fruit powder, 1 to 10 parts by weight of turmeric leaf powder, kelp powder 1-10 parts by weight, cinnamon powder 1-10 parts by weight, gondre powder 1-10 parts by weight, seaweed powder 1-10 parts by weight, kelp powder 1-10 parts by weight, oak powder 1-10 parts by weight, matsutake mushroom It is characterized in that it is composed of 1 to 10 parts by weight of powder, 1 to 10 parts by weight of shiitake mushroom powder, and 10 to 50 parts by weight of honey.

Description

천연 산야초를 이용한 수제비와 그의 제조방법{Sujebi using native grass and method for manufacturing the same}Sujebi using native grass and method for manufacturing the same

본 발명은 천연 산야초를 이용한 수제비와 그의 제조방법에 관한 것으로, 더욱 상세히는 메밀싹, 보리싹, 케일, 갯기름, 봉령, 칡, 헛개나무 등 천연의 산야초 재료들을 사용하여 건강과 맛을 개선시킨 천연 산야초를 이용한 수제비와 그의 제조방법에 관한 것이다.The present invention relates to Sujebi using natural wild wild plants and a method for manufacturing the same, and more particularly, to improve health and taste by using natural wild wild plants such as buckwheat sprouts, barley sprouts, kale, seaweed oil, Bongryeong, arrowroot, and Heotgae tree. It relates to Sujebi using natural wild wild plants and a method for manufacturing the same.

수제비는 한국의 전통적이 음식으로서 손으로 적당히 뜯은 밀가루 반죽을 멸치, 조개, 다시마 등을 재료로 사용하여 오랜 시간에 걸쳐 국물을 낸뒤 호박, 감자 등을 넣어 익혀 먹는 음식이다. 맛과 조리법은 칼국수와 유사하나 칼국수는 밀가루 덩어리가 아닌 국수로 만든다는 차이가 있다. Sujebi is a traditional Korean food, made from anchovies, clams, kelp, etc., made from wheat flour dough that is moderately ripped by hand, and cooked over a long period of time with pumpkin and potatoes. The taste and recipe are similar to kalguksu, with the difference that kalguksu is made with noodles rather than a lump of flour.

전통적으로 수제비를 제조하는 과정에서는 밀가루에 물이나 육수의 배합비율을 적절하게 조절하고, 불특정한 모양으로 절취하여 쫄깃한 식감이 나타나게 하고, 여기에 감자나 호박 등을 넣어서 우리나라사람들의 기호를 충족시킬 수 있었다.Traditionally, in the process of manufacturing Sujebi, the mixing ratio of water or broth to flour is appropriately adjusted, and it is cut into unspecified shapes to give a chewy texture, and potatoes or pumpkins are added to satisfy the tastes of Korean people. there was.

그러나 음식문화가 다양화되고, 이에 따라 음식의 종류와 맛이 다양해지면서, 단순한 밀가루 반죽과 야채들로 제조되는 전통적인 방식의 수제비는 현대인의 기호를 충족시켜줄 수가 없어서 찾는 사람들이 점차 감소하고, 일반음식점에서 제공되는 사례도 매우 드물게 나타나고 있어, 근래에는 현대인의 기호를 충족시켜주기 위해 다양한 수제비의 제조방법이 연구되고 있다.However, as food culture diversifies and food types and tastes diversify, the traditional method of sujebi made with simple flour dough and vegetables cannot satisfy the tastes of modern people, so the number of people looking for it is gradually decreasing, and general restaurants The cases provided by the company are also very rare, and in recent years, various methods of making sujebi are being studied to satisfy the tastes of modern people.

예를 들어, 국내등록특허 제10-1692463호의 '다슬기 수제비 제조방법', 국내등록특허 제10-0883202호 '흑콩을 이용한 흑수제비 및 그 제조방법', 국내공개특허 제10-2010-0110536호 '상황버섯분말과 곡식분말을 혼합한 상황버섯 찰수제비 제조방법'이 공개되어 있음을 알 수 있다.For example, Korean Patent No. 10-1692463, 'Manufacturing method of Daseulgi Sujebi', Korean Patent No. 10-0883202 'Heuksujebi using black beans and its manufacturing method', Korean Patent Publication No. 10-2010-0110536 ' It can be seen that 'Manufacturing method of Sanghwang mushroom chalsujebi by mixing Sanghwang mushroom powder and grain powder' has been disclosed.

본 발명은 상기한 선행기술들에 비하여 보다 다양한 천연 산야초 재료들을 이용하여 영양학적으로 다수 부족한 수제비에 보다 개선된 영양성분을 보충하여 맛과 건강을 동시에 충족시킬 수 있는 수제비를 제공함으로써 본 발명을 완성한 것이다.The present invention has completed the present invention by providing Sujebi that can satisfy taste and health at the same time by supplementing the nutritionally insufficient Sujebi with more improved nutritional ingredients using a variety of natural wild wild plant materials compared to the prior art. will be.

본 발명은 다소 부족한 기존의 수제비에 비해 다양한 산야초 재료들이 첨가되면서 맛과 영양이 더욱 개선된 수제비를 제공하는 것을 목적으로 하는 것으로, 산야초 재료들은 메밀싹, 보리싹, 케일, 갯기름, 봉령, 칡, 느릅나무, 헛개나무 등을 사용하여 각 산야초 재료들이 포함하고 있는 영양과 효능을 수제비를 섭취하면서 소비자에게 제공할 수 있는 천연 산야초를 이용한 수제비 및 그 제조방법을 제공하는데 목적이 있다.An object of the present invention is to provide Sujebi with improved taste and nutrition while adding various ingredients for wild wild herbs compared to the conventional Sujebi, which is somewhat lacking. An object of the present invention is to provide Sujebi using natural wild wild plants and a manufacturing method thereof, which can provide consumers with the nutrition and efficacy contained in each wild wild plant material by using , elm, spruce, etc. while consuming it.

본 발명의 천연 산야초를 이용한 수제비는 밀가루 200중량부, 메밀싹 또는 보리싹 가루 1~10중량부, 케일 가루 1~10중량부, 갯기름(방풍) 가루 1~10중량부, 지눈이콩 가루 1~10중량부, 봉령 가루 1~10중량부, 칡 가루 1~10중량부, 느릅나무 가루 1~10중량부, 헛개나무열매 가루 1~10중량부, 엄나무잎 가루 1~10중량부, 다시마 가루 1~10중량부, 취나물 가루 1~10중량부, 곤드레 가루 1~10중량부, 어수리 가루 1~10중량부, 두릅 가루 1~10중량부, 참나물 가루 1~10중량부, 송이버섯 가루 1~10중량부, 표고버섯 가루 1~10중량부, 벌꿀 10~50중량부로 조성되는 것을 특징으로 한다.The sujebi using natural wild wild plants of the present invention is 200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed (windbreak) powder, and soybean powder. 1 to 10 parts by weight, 1 to 10 parts by weight of bonnyeong powder, 1 to 10 parts by weight of arrowroot powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of Heotgae tree fruit powder, 1 to 10 parts by weight of mulberry leaf powder, Kelp powder 1-10 parts by weight, chrysanthemum powder 1-10 parts by weight, Gondree powder 1-10 parts by weight, Seaweed powder 1-10 parts by weight, kelp powder 1-10 parts by weight, Oak powder 1-10 parts by weight, matsutake mushroom It is characterized in that it is composed of 1 to 10 parts by weight of powder, 1 to 10 parts by weight of shiitake mushroom powder, and 10 to 50 parts by weight of honey.

본 발명은 메밀싹, 보리싹, 케일, 갯기름, 칡, 느릅나무, 헛개나무열매, 엄나무잎 등의 다양한 천연 산야초 재료들을 사용하여 수제비 반죽으로 사용하므로 각 산야초 재료들이 함유하고 있는 영양과 효능에 의해 전통적인 수제비에서 부족한 영양성분과 맛을 보충하면서 맛뿐만 아니라 건강에 따른 기능성을 개선시킨 수제비를 소비자에게 제공할 수 있는 효과가 있다.The present invention uses various natural wild wild plants such as buckwheat sprouts, barley sprouts, kale, seaweed oil, arrowroot, elm, oyster fruit, and moth leaves as a dough for sujebi. This has the effect of providing consumers with Sujebi with improved functionality for health as well as taste while replenishing nutrients and taste lacking in traditional Sujebi.

본 발명의 천연 산야초를 이용한 수제비는 밀가루 200중량부, 메밀싹 또는 보리싹 가루 1~10중량부, 케일 가루 1~10중량부, 갯기름(방풍) 가루 1~10중량부, 지눈이콩 가루 1~10중량부, 봉령 가루 1~10중량부, 칡 가루 1~10중량부, 느릅나무 가루 1~10중량부, 헛개나무열매 가루 1~10중량부, 엄나무잎 가루 1~10중량부, 다시마 가루 1~10중량부, 취나물 가루 1~10중량부, 곤드레 가루 1~10중량부, 어수리 가루 1~10중량부, 두릅 가루 1~10중량부, 참나물 가루 1~10중량부, 송이버섯 가루 1~10중량부, 표고버섯 가루 1~10중량부, 벌꿀 10~50중량부로 조성되는 것을 특징으로 한다.The sujebi using natural wild wild plants of the present invention is 200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed oil (windbreak) powder, and soybean powder. 1 to 10 parts by weight, 1 to 10 parts by weight of bonnyeong powder, 1 to 10 parts by weight of arrowroot powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of hutgae fruit powder, 1 to 10 parts by weight of turmeric leaf powder, Kelp powder 1-10 parts by weight, chrysanthemum powder 1-10 parts by weight, Gondree powder 1-10 parts by weight, Seaweed powder 1-10 parts by weight, kelp powder 1-10 parts by weight, Oak powder 1-10 parts by weight, matsutake mushroom It is characterized in that it is composed of 1 to 10 parts by weight of powder, 1 to 10 parts by weight of shiitake mushroom powder, and 10 to 50 parts by weight of honey.

이하, 본 발명의 천연 산야초를 이용한 수제비의 바람직한 실시예를 상세히 설명한다.Hereinafter, a preferred embodiment of sujebi using natural wild wild plants of the present invention will be described in detail.

상기 메밀싹은 수확한 메일의 씨앗을 발아 시킨 것으로 당뇨병이나 고혈압 환자, 비만 예방에 좋은 루틴 성분이 풍부한 것으로 알려져 있으며, 루틴 성분은 강력한 항산화 성분이며 비타민P라 불리고 우리 몸안에서 혈전을 녹이는 역할을 하기 때문에 지방간을 예방하며 당뇨병, 고혈압, 동맥경화, 뇌질환, 만성질환에 도움을 준다.The buckwheat sprout is the germinated seed of the harvested mail. It is known to be rich in rutin, which is good for preventing diabetes, high blood pressure, and obesity. Rutin is a powerful antioxidant and called vitamin P. Therefore, it prevents fatty liver and helps in diabetes, high blood pressure, arteriosclerosis, brain disease, and chronic diseases.

상기 보리싹은 풍부한 폴리코사놀 성분이 다량 함유되어있으며, 폴리코사놀 성분은 공복 혈당을 낮춰주며 지방을 분해하고 독소를 빼는데 효과적이며 뇌졸중 등 심혈관 질환과, 치매, 비만, 성인병을 예방하고 당뇨를 개선시켜주는 효능이 있고 이외에도 보리싹은 클로로필 성분을 함유하고 있어 피를 생성하고 활성산소를 줄여 만성 염증 제거에 도움을 준다.The barley sprout contains a large amount of abundant policosanol component, and the policosanol component lowers fasting blood sugar and is effective in decomposing fat and removing toxins. In addition to this, barley sprouts contain chlorophyll, which helps to remove chronic inflammation by generating blood and reducing free radicals.

상기 케일은 45개 이상의 플로보노이드가 들어있어 만성 염증과 산화 스트레스가 생성되는 것을 막아주고 오메가3와 6 지방산의 균형을 맞춰 매끈한 피부와 머릿결을 가지게 하며 케르세틴과 켐페롤이라는 성분이 있어 심장을 보호하고 혈압을 내리며 암을 예방하는 역할을 하고 식이섬유와 유황을 다량 함유하고 있어 주기적으로 섭취하면 소화기에 좋고 간 기능을 개선하며 독소를 배출해주며 비타민C가 풍부해 신체에 수분을 공급하고 신진대사를 높이며 혈당 수치를 개선해 주고, 비타민K, 엽산, 비타민K가 함유되어 골다공증을 막고 심장을 튼튼하게 해주는데 도움을 준다.The kale contains more than 45 flavonoids, which prevents chronic inflammation and oxidative stress, balances omega 3 and 6 fatty acids for smooth skin and hair, and contains quercetin and kaempferol to protect the heart It lowers blood pressure and prevents cancer. It contains a large amount of dietary fiber and sulfur, so if consumed regularly, it is good for digestion, improves liver function, and discharges toxins. It improves blood sugar levels and contains vitamin K, folic acid, and vitamin K to help prevent osteoporosis and strengthen the heart.

상기 갯기름은 식방풍으로 밖에서 들어온 풍을 잘 막아준다는 뜻으로 지어진 이름으로 미나리과이며 비타민B1, B2, C 칼륨, 칼슘 등을 다량 함유하고 있어 춘곤증을 이기는데 효과적이고 염증 매개체인 사이토카인을 억제하는데 효과가 있어 궤양성 대장염 등 염증 관련 질환을 치료하는데 도움을 준다.The seaweed oil is named after the name of the cactus family, meaning that it effectively blocks the wind coming in from the outside. It contains a large amount of vitamins B1, B2, C potassium, calcium, etc., so it is effective in overcoming spring fatigue and inhibits cytokines, which are mediators of inflammation. It is effective in treating inflammation-related diseases such as ulcerative colitis.

상기 쥐눈이콩은 당뇨와 고혈압, 동맥경화, 심장질환 등 각종 성인병의 예방과 완화에 좋은 식품으로 알려져 있으며, 특히 쥐눈이콩에 들어있는 다량의 식이섬유는 포도당의 흡수 속도를 조절하여 당뇨를 예방하고 증상을 개선하는데 효과적이며, 당 분해를 분해하는 비타민 B1까지 풍부해 혈당이 간이나 지방 세포에 쌓이지 않고 에너지로 바뀔수 있도록 도와주고, 불포화지방산 성분이 함유되어 혈중 콜레스테롤 수치를 조절하는데 도움을줘 혈관 건강에 이로운 영향을 미치며, 쥐눈이콩은 예로부터 해독을 위해 약용되어 온첫처럼 해독능력이 탁월하여 체내에 들어가 파괴된 인체의 조직들을 빠른 속도로 회복시켜 줄 뿐만 아니라 다양한 독성을 풀어주는데 도움을 준다.The soybean is known as a good food for preventing and alleviating various adult diseases such as diabetes, high blood pressure, arteriosclerosis, and heart disease. Rich in vitamin B1 that breaks down sugar, it helps blood sugar to be converted into energy without accumulating in the liver or fat cells. It has a beneficial effect, and since ancient times, soybeans have been medicinally used for detoxification, and have excellent detoxification ability like the first one.

상기 복령은 심신을 안정시켜주는 진정 효과과 있어 스트레스, 피로 등으로 인한 초조와 불안, 신경성 가슴 두근거림 등을 개선해주며 파키닌 다당류라는 성분이 함유되어 항암효과가 탁월하고 혈액속에 있는 활성산소를 제거하는 항산화작용이 뛰어나 혈액순환과 신진대사를 촉진하는 작용을 하여 면역력을 증진시켜주며, 이외에도 당뇨개선, 골다골증, 류머티스 관절염, 치근막염 등과 같은 뼈관련 질환을 예방하고 개선하며, 알레르기 완화, 이뇨작용, 여성질환 예방, 비만 예방, 피부미용 등 다양한 도움을 준다.The bokryeong has a calming effect that stabilizes the mind and body, so it improves agitation and anxiety caused by stress and fatigue, and nervous heart palpitations. It has excellent antioxidant properties and promotes blood circulation and metabolism to enhance immunity. In addition, it prevents and improves bone-related diseases such as diabetes improvement, osteoporosis, rheumatoid arthritis, periodontal fasciitis, alleviation of allergy, diuresis, and female It helps in various ways such as disease prevention, obesity prevention, and skin beauty.

상기 칡은 혈액순환에 탁월하여 고혈압이나 동맥경화, 고지혈증, 협심증, 뇌졸중 등의 심혈관 질환에 좋으며, 식물성 에스트로겐 성분이 많고, 칼슘 성분이 많아 골다골증의 예방 및 치료에 도움을 주고 특히 여성에게 있어 폐경을 늦추고 여러 가지 갱년기 증상의 완화에 도움을 주며 숙취해소에 탁월한 것으로 간 및 위 기능에 좋은 작용을 하여 갈증을 해소해주고 숙취해소 및 해독 작용, 소화불량, 변비완화, 피로회복 등에 도움을 준다.The arrowroot is excellent for blood circulation and is good for cardiovascular diseases such as high blood pressure, arteriosclerosis, hyperlipidemia, angina, and stroke. It slows down and helps relieve various menopausal symptoms, and it is excellent for hangover relieving.

상기 느릅나무는 식이섬유가 풍부해 혈관내 유해한 콜레스테롤 수치를 감소시켜주고, 혈액의 개선을 원활히 함에 따라 혈관 건강에 이로운 작용을 하며 혈관내 지방이 쌓이는 것을 억제하고 동맥경화 등의 혈관질환을 예방하는데 도움을 준다.The elm tree is rich in dietary fiber, which reduces the level of harmful cholesterol in the blood vessels, and as it facilitates the improvement of blood, it has a beneficial effect on vascular health, inhibits the accumulation of fat in the blood vessels, and prevents vascular diseases such as arteriosclerosis. help

상기 헛개나무열매는 포도당, 사과산, 호랑구라닌, 호베닌 암페롭신, 하벤산 등 헛개나무의 열매에 들어있는 성분이 간세포를 보호하고 혈중 알코올을 낮춰 몸속의 독소가 잘 배출되게 하며, 칼슘성분도 포함되어 있어 뼈, 근육에 도움을 주어 관절염을 예방하는데 도움을 준다.In the fruit of the sagebrush, the components contained in the fruit of the sagebrush, such as glucose, malic acid, holanguranin, hobenin ampheropsin, and habenic acid, protect the liver cells and lower blood alcohol so that the toxins in the body are well discharged, and also contains calcium. It helps bones and muscles to help prevent arthritis.

엄나무는 오갈피나무과로 넓은 잎을 지니는 낙엽교목으로 잎은 오갈피나무과의 공통된 특징인 손바닥모양이며 보통 5~9갈래로 갈라져있고 황록색으로 5~6월경에 피며 산형화서로서 정생(頂生)한다. 엄나무는 보통 속껍질이나 뿌리를 이용하여 술을 담그거나 약재료로 사용하며 한방에서는 관절염 등에 효과가 탁월하다 하여 한방 자료로 많이 사용되고, 거풍습(祛風濕)하고 활혈(活血)하며, 진통, 소종(消腫)의 효과가 있기 때문에 신경통, 요통, 관절염 등에 많이 쓰일 뿐만 아니라 피부진균류에 대해서도 강력한 저지 효과가 있어 개선(疥癬) 등의 피부질환에 탁월한 도움을 준다.The oleracea is a deciduous tree with broad leaves. The leaves are palm-shaped, a common characteristic of the oleaceae, are usually divided into 5-9 branches, are yellow-green, bloom in May-June, and live as umbels. The inner bark or root is usually used to make alcohol or as a medicinal material. In oriental medicine, it is widely used as a material for oriental medicine because of its excellent effect on arthritis.腫), it is widely used for neuralgia, back pain, arthritis, etc., and has a strong inhibitory effect on skin fungus, so it is an excellent help in skin diseases such as improvement (疥癬).

상기 다시마는 바다의 채소로 알려진 만큼 배변의 양을 늘려 변비에 도움을 주는 대표식품 중 하나로 다시마에는 알긴산이 풍부해 지방의 흡수를 방해하여 다이어트에 도움을 주고 동맥경화, 고혈압 등을 예방하는데 도움을 준다.The kelp is one of the representative foods that help with constipation by increasing the amount of bowel movement as it is known as a vegetable of the sea. The kelp is rich in alginic acid, which interferes with the absorption of fat, helps in diet, and helps to prevent arteriosclerosis, high blood pressure, etc. give.

상기 취나물은 칼륨이 풍부한 알칼리성 식품으로 몸속의 나트륨 성분을 몸 밖으로 배출시켜 혈액이 순환하는데 도움을 주어 성인병 예방에 좋고 플라보노이드, 사포닌 성분이 함유되어 노화 방지에 좋으며, 베타카로틴이 풍부하여 피부 등 노화를 방지해 주는데 효과를 볼 수 있고 체내에서 비타민A로 바뀌면서 눈건강에 도움을 주며 단백질, 카로틴, 비타민B가 풍부해 간 기능 회복에 도움을 주고 알코올 분해 능력이 뛰어나 숙취해소에 도움을 준다.The above chwinamul is an alkaline food rich in potassium, and it helps blood circulate by discharging the sodium component from the body out of the body, so it is good for preventing adult diseases, it contains flavonoids and saponins, so it is good for anti-aging. It can be effective in preventing liver function, and it is converted to vitamin A in the body, helping eye health.

상기 곤드레는 단백질과 섬유소가 풍부해 소량만 섭취해도 쉽게 포만감을 느끼 때문에 다이어트에 좋고 체내의 나쁜 콜레스테롤을 배출해주는 마일린 시티그마스켈로 성분이 함유되어 있으며 비타민A, B, D 및 섬유소가 들어있어 꾸준히 섭취하면 혈액순환을 원활하게 도와 고혈압, 심근경색증 등 혈관 질환 예방에 도움을 주며, 비타민C와 베타카로틴이 채네의 유해한 독소와 노폐물을 배출시켜주며 비타민A가 풍부해 눈의 피로를 감소시켜 시력 개선 및 보호에 도움을 준다.The gondre is rich in protein and fiber, so you can feel full easily even if you consume a small amount. When consumed regularly, it improves blood circulation and helps prevent vascular diseases such as hypertension and myocardial infarction. Helps improve and protect.

상기 어수리는 동의보감에서는 피를 맑게 해주는 산나물로 기록되어 있다. 뿌리는 왕삼이라고 하며 약재로 많이 사용되는데 오한, 두통, 발열, 월경통, 요통, 신경통 등에 효과가 있어 잎이나 줄기는 나물로 먹고 뿌리는 캐내어 말려준다. 뿌리를 약으로 쓸때는 4~5g을 달여서 하루 2,3회 나눠 마시고 일주일정도 복용하면 중풍에 효과가 좋다고 하며 물 대신 차로 우려내어 마시면 만선기관지염에 도움을 준고 한다.The above eosuri is recorded as a wild vegetable that purifies the blood in Donguibogam. The root is called Wang ginseng and is widely used as a medicine. It is effective for chills, headache, fever, menstrual pain, back pain, and neuralgia. The leaves or stems are eaten as a vegetable, and the roots are dug up and dried. When using the root as a medicine, decoction 4 to 5 g, drink it 2 or 3 times a day, and take it for a week. It is said that it is effective for a stroke.

상기 두릅은 단백질이 풍부하고 칼로리가 적으며 비타민A, C, 칼슘, 섬유질 함량이 높아 다이어트에 좋다고 알려져 있으며, 두릅에 들어있는 사포닌과 비타민C는 암을 유발하는 물질인 나이트로사민을 억재해 혈당과 혈중지질을 낮춰 당뇨병 환자에게 도움을 준다.The turmeric is rich in protein, low in calories, and has high vitamin A, C, calcium, and fiber content, so it is known to be good for diet. Helps diabetic patients by lowering blood lipids and lipids.

상기 참나물은 채소 중에서도 특히 베타카로틴이 풍부하며 독특한 향이 있는 산채나물로 대표적인 알카리성 식품으로 잎이 부드럽고 소화가 잘되며 열량이 낮아 비만 방지에 효과적이며 비타민 A의 전체주가 되는 베타카로틴이 안구 건조증 예방에 효과적으로 도움을 준다.Among vegetables, the green vegetable is particularly rich in beta-carotene and has a unique flavor. It is a representative alkaline food. The leaves are soft, digestible, and low in calories, so it is effective in preventing obesity. help

상기 송이버섯은 비타민D가 풍부하면서 고단백, 저칼로리 식품으로 우리 몸속의 콜레스테롤을 줄여주기 때문에 성인병 예방에 효과가 좋고 콜레스테롤을 정화해 고혈압 예방에 도움을 주며 송이버섯에 함유되어 있는 글루칸성분이 강력한 항암활성을 시켜주며 식이섬유가 다량으로 함유되어 장운동 활성에 도움을 주기 때문에 변비예방, 몸속에 남아있는 노폐물을 배출하는데 효과적이다.The matsutake mushroom is rich in vitamin D and a high-protein, low-calorie food that reduces cholesterol in our body, so it is effective in preventing adult diseases, purifying cholesterol and helping to prevent high blood pressure. It is effective in preventing constipation and discharging waste products remaining in the body because it contains a large amount of dietary fiber and helps to activate bowel movements.

상기 표고버섯은 비타민 D와 E, 레시틴 성분이 함유되어 유해한 콜레스테롤 흡수를 막고, 혈관을 깨끗이 청소에 혈압을 조절해주며, 풍부한 레티난 성분이 콜레스테롤 감소와 이를 통한 동맥경화와 고혈압 예방에 좋고 다당류의 일종인 베타글루칸 성분이 함유되어 항암은 물론 항당뇨와 면역증강, 피부재생 등의 효능이 좋으며 식이섬유 함량이 높아 섭취시 포만감을 느끼기 쉽고 변비 등을 예방하거나 다이어트에 도움을 준다.The shiitake mushroom contains vitamins D and E and lecithin to prevent absorption of harmful cholesterol, clean blood vessels and regulate blood pressure, and rich retinan component is good for cholesterol reduction and prevention of arteriosclerosis and high blood pressure. It contains beta-glucan, a type of component, which has anti-cancer, anti-diabetic, immune-enhancing, and skin-regenerating effects.

상기 벌꿀에는 단백질, 미네랄, 비타민, 아미노산 등이 풍부해 몸의 신진대사를 원활하게 만들어서 면역력을 높여주고 혈액순환을 개선시켜 주며 과당과 포도당이 주된 성분으로 되어있어 몸의 피로감을 해소시켜 주는데 도움을 주고 벌꿀은 잠을 방해하는 오렉신이라는 수치를 현저히 낮춰주어 수면작용에 도움을 주며 꿀은 뜨거운 성질을 가지고 있어 선천적으로 몸이 차가운 사람들 특히 수족냉증을 앓고 있는 사람들이 섭취시 체온이 상승되게 하여 몸이 차가운 것을 개선시켜 주며 소화기계인 위와 장에 도움을줘 소화장애가 있는 사람이 소화력을 회복하는데 도움을 준다.The honey is rich in protein, minerals, vitamins, amino acids, etc., making the body's metabolism smooth, enhancing immunity and improving blood circulation. Honey significantly lowers the level of orexin, which interferes with sleep, to help sleep. Honey has a hot property, so people who are congenitally cold, especially those suffering from cold hands and feet, can raise their body temperature when ingested. It improves the cold and helps the stomach and intestines, the digestive system, to help people with digestive problems to recover their digestive power.

상기 벌꿀은 밀가루반죽에 함유시 천연 단맛을 내주고 반죽의 점섬을 향상시켜 반죽이 용이하게 하며, 소화력을 좋게 하여 밀가루 섭취로 생길 수 있는 소화불량을 억제할 수 있게 한다.When the honey is contained in the flour dough, it gives a natural sweetness and improves the viscosity of the dough to facilitate kneading, and improves digestion to suppress indigestion that may occur due to ingestion of flour.

본 발명의 수제비 반죽에는 상기 재료들 외에 콩나물 가루, 땅콩새싹 가루, 명이나물 가루 각 1~10중량부와 반죽에 감칠맛과 칼칼한 맛이 가미될 수 있게 마늘 가루, 풋고추 가루가 각 1~10중량부 더 첨가된다.In the Sujebi dough of the present invention, in addition to the above ingredients, 1 to 10 parts by weight of each of bean sprouts powder, peanut sprout powder, and Myungnamul powder, and 1 to 10 parts by weight of garlic powder and green pepper powder so that umami and sharp taste can be added to the dough more is added

상기 콩나물은 아스파라긴산이 다량 함유되어 해독작용을 하므로 숙취해소에 도움을 주고 양질의 섬유소가 변비예방과 장 건강에 도움을 주며, 상기 땅콩새싹에는 레스베라트롤이라는 성분이 포함되어 있는데 이 성분은 강력한 항암작용과 인슐린의 민감성을 높여주기 때문에 당뇨병의 위험을 감소시켜주고 불포화 지방산을 함유하고 있어 콜레스테롤을 개선시켜 주며 아스파라긴산이 함유되어 숙취해소와 피로회복에 도움을 준다.The bean sprouts contain a large amount of aspartic acid and have a detoxifying action, so it helps in relieving a hangover, and high-quality fiber helps prevent constipation and promotes intestinal health. Because it increases insulin sensitivity, it reduces the risk of diabetes, contains unsaturated fatty acids, improves cholesterol, and contains aspartic acid, which helps relieve hangover and recover from fatigue.

상기 명이나물은 특유의 매운맛을 내는 성분이 있어 그 성분이 체내 유해한 독소와 염증을 없애주는 살균 작용을 하며, 우리 몸에 들어있는 해로운 독소와 노폐물을 배출하고 혈당을 조절해주며, 점막을 자극해 위액 분비를 촉진시켜 소화작용을 원활히 해주며, 활성산소를 억제시켜 피부미용과 노화방지를 예방하는데 도움을 준다.The above-mentioned Myungnamul has a unique pungent taste, which acts as a sterilizer to remove harmful toxins and inflammation in the body, discharges harmful toxins and waste products from our body, regulates blood sugar, and stimulates the mucous membranes. It promotes gastric juice secretion, facilitates digestion, and inhibits free radicals, helping to beautify the skin and prevent aging.

상기와 같이 본 발명의 수제비는 밀가루와 다양한 산야초 재료의 가루들이 혼합된 상태에서 재료들이 고르게 섞이게 하도록 각 가루들을 용기에 투입 후 채로 치는 과정을 거쳐 재료들이 고르게 섞이게 하며 채를 치는 과정에서 이물질이 걸러지고 가루의 입자들이 고와지면서 반죽의 식감이 좋아질 수 있게 한다.As described above, the Sujebi of the present invention puts each powder into a container so that the ingredients are evenly mixed in a state in which the flour and the powders of various wild wild plant materials are mixed, and then goes through a sieving process so that the ingredients are evenly mixed. It makes the texture of the dough better as the grains of the ground and powder become finer.

그리고 수제비 반죽을 더욱 부드럽고 쫄깃하게 하기 위해 수제비를 반죽하는 과정에서 식용유 10~20중량부와 계란 10~20중량부를 더 첨가하며, 상기 벌꿀은 반죽의 점성을 좋게하기 위해 각 가루 재료들을 채로 친후 일정량의 물을 넣고 재료들을 반죽하는 과정에서 투입하는 것이 바람직하다.And in the process of kneading Sujebi to make the dough more soft and chewy, 10-20 parts by weight of cooking oil and 10-20 parts by weight of eggs are further added. It is preferable to put in the water and put it in the process of kneading the ingredients.

이하, 본 발명의 실시예를 통하여 수제비를 제조하는 방법을 설명한다.Hereinafter, a method for manufacturing sujebi through an embodiment of the present invention will be described.

<실시예 1><Example 1>

밀가루 200중량부, 메밀싹 또는 보리싹 가루 1~10중량부, 케일 가루 1~10중량부, 갯기름(방풍) 가루 1~10중량부, 지눈이콩 가루 1~10중량부, 봉령 가루 1~10중량부, 칡 가루 1~10중량부, 느릅나무 가루 1~10중량부, 헛개나무열매 가루 1~10중량부, 엄나무잎 가루 1~10중량부, 다시마 가루 1~10중량부, 취나물 가루 1~10중량부, 곤드레 가루 1~10중량부, 어수리 가루 1~10중량부, 두릅 가루 1~10중량부, 참나물 가루 1~10중량부, 송이버섯 가루 1~10중량부, 표고버섯 가루 1~10중량부를 용기에 투입 후 2~4회 정도 채로 치는 작업을 반복하여 각 가루로된 재료들을 고르게 혼합시킨다.200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed (windbreak) powder, 1 to 10 parts by weight of soybean pea flour, 1 bonnyeong powder ~10 parts by weight, arrowroot powder 1~10 parts by weight, elm flour 1~10 parts by weight, hutgae tree fruit powder 1~10 parts by weight, mulberry leaf powder 1~10 parts by weight, kelp powder 1~10 parts by weight, chrysanthemum 1 to 10 parts by weight of powder, 1 to 10 parts by weight of gondre powder, 1 to 10 parts by weight of oyster root powder, 1 to 10 parts by weight of turmeric powder, 1 to 10 parts by weight of oyster mushroom powder, 1 to 10 parts by weight of oyster mushroom powder, shiitake After putting 1 to 10 parts by weight of the powder into the container, repeat the sieving operation 2 to 4 times to evenly mix each powdered material.

그후, 상기 고르게 혼합시킨 재료들을 반죽기에 투입 후 벌꿀 10~50중량부, 식용유 10~20중량부, 계란 10~20중량부와 일정 비율의 물을 투입하여 투입물들을 반죽시킨다.Then, after putting the evenly mixed ingredients into a kneader, 10-50 parts by weight of honey, 10-20 parts by weight of cooking oil, 10-20 parts by weight of eggs and water in a certain ratio are added to knead the ingredients.

그후, 반죽물을 냉장고에서 6~10시간동안 숙성시킨 후 숙성된 반죽을 먹기좋을 정도로 적당량씩 얇게 떼어내 상황버섯, 영지버섯, 잔나비불로소, 엄나무, 황기뿌리를 5~10시간동안 끓여낸 육수에 넣고 끓여 소금 등으로 간을 맞춘 후 수제비 제조를 완료한다.After that, the dough is aged in the refrigerator for 6 to 10 hours, then peeled off the aged dough thin enough to be eaten, and put in the broth made by boiling the sagebrush, reishi mushroom, champignon, and Astragalus root for 5 to 10 hours. Put it in a boil, season it with salt, etc., and then finish making sujebi.

상기 수제비는 육수에 사용되는 상황버섯, 영지버섯, 잔나비블로소, 엄나무, 황기뿌리의 유효한 영양과 효능들을 함께 얻을 수 있게 하여 수제비면 뿐만 아니라 국물의 맛과 영양까지 모두를 충족시킬 수 있는 수제비를 제조할 수 있게 한다.The above Sujebi makes it possible to obtain the effective nutrition and effects of Sanghwang mushroom, Reishi mushroom, Jannabiblosso, Eom tree, and Astragalus root used in the broth together, so that Sujebi that can satisfy not only the taste and nutrition of the soup, but also the taste and nutrition of the soup. make it possible to manufacture

<시험예><Test Example>

상기 실시예 1의 방법으로 끓여낸 수제비에 대해 식감, 향기, 맛, 기호도에 관한 관능평가를 성인남여 각 10명씩을 대상으로 하였고 그 결과를 아래 [표 1]에 나타내었다.For the sujebi boiled in the method of Example 1, sensory evaluations regarding texture, aroma, taste, and preference were conducted for 10 adult males and females each, and the results are shown in [Table 1] below.

평가방법은 10(아주좋음) ~ 0(아주나쁨)으로 실시하고 평균점수로 나타내었다.The evaluation method was carried out on a scale of 10 (very good) to 0 (very bad) and expressed as an average score.

구분division color 향기Scent 식감texture 기호성palatability 종합Synthesis other 88 99 88 88 8.38.3 female 88 99 99 99 8.88.8

상기 [표 1]에 나타난 바와 같이, 본 발명의 산야초를 이용한 수제비 제조방법으로 제조된 수제비는 다양한 산야초 재료들과 벌꿀이 첨가되어 향기, 식감, 기호도가 남, 여 모두에게 만족스러운 높은점수로 평가되는 것을 확인하였다.As shown in [Table 1], the Sujebi prepared by the method for producing Sujebi using wild wild plants of the present invention was evaluated as a high score satisfactory to both men and women because of the addition of various wild wild plants and honey to the fragrance, texture, and preference. confirmed to be.

본 발명은 첨부된 바람직한 실시예를 중심으로 기술되었지만 당업자라면 이러한 기재로부터 본 발명의 범주를 벗어남이 없이 다양한 수정 및 변형이 가능할 것이다. Although the present invention has been described with reference to the accompanying preferred embodiments, various modifications and variations will be possible to those skilled in the art without departing from the scope of the present invention from these descriptions.

Claims (5)

밀가루 200중량부, 메밀싹 또는 보리싹 가루 1~10중량부, 케일 가루 1~10중량부, 갯기름(방풍) 가루 1~10중량부, 쥐눈이콩 가루 1~10중량부, 봉령 가루 1~10중량부, 칡 가루 1~10중량부, 느릅나무 가루 1~10중량부, 헛개나무열매 가루 1~10중량부, 엄나무잎 가루 1~10중량부, 다시마 가루 1~10중량부, 취나물 가루 1~10중량부, 곤드레 가루 1~10중량부, 어수리 가루 1~10중량부, 두릅 가루 1~10중량부, 참나물 가루 1~10중량부, 송이버섯 가루 1~10중량부, 표고버섯 가루 1~10중량부, 벌꿀 10~50중량부로 조성되는 것을 특징으로 하는 천연 산야초를 이용한 수제비.200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed (windbreak) powder, 1 to 10 parts by weight of soybean sprout powder, 1 to 10 parts by weight, 1 to 10 parts by weight of arrowroot powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of sagebrush powder, 1 to 10 parts by weight of mulberry leaf powder, 1 to 10 parts by weight of kelp powder, cinnamon powder 1 to 10 parts by weight, 1 to 10 parts by weight of Gondree powder, 1 to 10 parts by weight of oyster mushroom powder, 1 to 10 parts by weight of turmeric powder, 1 to 10 parts by weight of turmeric powder, 1 to 10 parts by weight of matsutake mushroom powder, shiitake powder Sujebi using natural wild wild plants, characterized in that it is composed of 1 to 10 parts by weight and 10 to 50 parts by weight of honey. 청구항 1에 있어서,
상기 수제비에는 콩나물 가루, 땅콩새싹 가루, 명이나물 가루가 각 1~10중량부 더 첨가되는 것을 특징으로 하는 천연 산야초를 이용한 수제비.
The method according to claim 1,
Sujebi using natural wild wild plants, characterized in that each 1 to 10 parts by weight of bean sprouts powder, peanut sprout powder, and Myungnamul powder are further added to the Sujebi.
청구항 1에 있어서,
상기 수제비에는 마늘 가루 풋고추 가루가 각 1~10중량부 더 첨가되는 것을 특징으로 하는 천연 산야초를 이용한 수제비.
The method according to claim 1,
The Sujebi using natural wild wild plants, characterized in that each additional 1 to 10 parts by weight of garlic powder and green pepper powder is added to the Sujebi.
청구항 1 내지 3항 중 어느 한항의 천연 산야초를 이용한 수제비의 제조방법에 있어서,
밀가루 200중량부, 메밀싹 또는 보리싹 가루 1~10중량부, 케일 가루 1~10중량부, 갯기름(방풍) 가루 1~10중량부, 쥐눈이콩 가루 1~10중량부, 봉령 가루 1~10중량부, 칡 가루 1~10중량부, 느릅나무 가루 1~10중량부, 헛개나무열매 가루 1~10중량부, 엄나무잎 가루 1~10중량부, 다시마 가루 1~10중량부, 취나물 가루 1~10중량부, 곤드레 가루 1~10중량부, 어수리 가루 1~10중량부, 두릅 가루 1~10중량부, 참나물 가루 1~10중량부, 송이버섯 가루 1~10중량부, 표고버섯 가루 1~10중량부를 투입 후 채로 쳐서 조성물들을 고르게 혼합하는 단계;
상기 혼합물에 벌꿀 10~50중량부, 식용유 10~20중량부, 계란 10~20중량부, 일정 비율의 물을 혼합하고 반죽기를 이용해 반죽하는 단계;
상기 반죽물을 6~10시간 동안 냉장고에서 숙성시키는 단계;
상기 숙성된 반죽을 얇게 떼어내 육수에 넣고 끓여 수제비를 제조하는 단계로 구성되는 것을 특징으로 하는 천연 산야초를 이용한 수제비 제조방법.
In the method for producing sujebi using the natural wild wild plant according to any one of claims 1 to 3,
200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed (windbreak) powder, 1 to 10 parts by weight of soybean sprout powder, 1 to 10 parts by weight of bonnyeong flour 10 parts by weight, 1 to 10 parts by weight of arrowroot powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of sagebrush powder, 1 to 10 parts by weight of kombu leaf powder, 1 to 10 parts by weight of kelp powder, cinnamon powder 1 to 10 parts by weight, 1 to 10 parts by weight of gondree powder, 1 to 10 parts by weight of oyster mushroom powder, 1 to 10 parts by weight of turmeric powder, 1 to 10 parts by weight of oyster mushroom powder, 1 to 10 parts by weight of oyster mushroom powder, shiitake powder Mixing the compositions evenly by sifting after adding 1 to 10 parts by weight;
10 to 50 parts by weight of honey, 10 to 20 parts by weight of cooking oil, 10 to 20 parts by weight of eggs, and water in a certain ratio are mixed with the mixture and kneaded using a kneader;
aging the dough in a refrigerator for 6 to 10 hours;
A method for producing sujebi using natural wild wild plants, characterized in that it comprises the steps of removing the aged dough thinly, putting it in broth, and boiling it to prepare sujebi.
청구항 4에 있어서,
상기 육수는 상황버섯, 영지버섯, 잔나비불로초, 엄나무, 황기뿌리를 혼합하여 5~10시간 끓여낸 육수인 것을 특징으로 하는 천연 산야초를 이용한 수제비 제조방법.


5. The method of claim 4,
The broth is a method for producing sujebi using natural wild wild plants, characterized in that the broth is a mixture of Sanghwang mushroom, Reishi mushroom, Jannabibullocho, Eom tree, and Astragalus root for 5 to 10 hours.


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KR101141202B1 (en) 2011-09-26 2012-05-04 이창현 The noodles and the manufacturing method thereof
KR101447900B1 (en) 2013-05-29 2014-10-08 김남이 Chinese medicine kalguksu and sujebi, and a method for manufacturing the same

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KR20190018842A (en) * 2017-08-16 2019-02-26 유문택 Dough composition for noodle cooking containing Vegetable juice
KR20190134383A (en) * 2018-05-24 2019-12-04 엄재풍 A Instant Food Made Of Flour And Flour Containing Herbs And Medicines That Aim For The Development Of Disease Prevention And Special Function

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KR101141202B1 (en) 2011-09-26 2012-05-04 이창현 The noodles and the manufacturing method thereof
KR101447900B1 (en) 2013-05-29 2014-10-08 김남이 Chinese medicine kalguksu and sujebi, and a method for manufacturing the same

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