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

Abstract

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

Sujebi using native grass and method for manufacturing the same

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, a preferred embodiment of sujebi using natural wild wild plants of the present invention will be described in detail.

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.

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.

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.

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.

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.

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.

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.

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

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.

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).

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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.

Hereinafter, a method for manufacturing sujebi through an embodiment of the present invention will be described.

<Example 1>

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.

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.

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.

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

<Test Example>

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.

The evaluation method was carried out on a scale of 10 (very good) to 0 (very bad) and expressed as an average score.

division color Scent texture palatability Synthesis other 8 9 8 8 8.3 female 8 9 9 9 8.8

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.

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)

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. 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. 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. 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. 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.