KR102452961B1 - Method for manufacturing thistle noodles and sujebi using wet grinding and thistle noodles and sujebi prepared accordingly - Google Patents

Abstract

The present invention relates to a method for manufacturing raw thistle noodles and Sujebi using wet grinding, and to raw thistle noodles and Sujebi prepared accordingly. A method for producing thistle noodles and sujebi, which delays the time it spreads in the broth and the thistle thorns are crushed softly enough not to affect the texture, and improves the flavor of thistle in noodles and sujebi while maintaining the nutrients of thistle Noodles and homemade soup are provided.

Description

Method for manufacturing raw thistle noodles and sujebi using wet grinding, and raw thistle noodles and sujebi prepared accordingly

The present invention relates to a method for producing raw thistle noodles and Sujebi using wet grinding, and to raw thistle noodles and Sujebi prepared accordingly. It relates to a method for producing raw thistle noodles and Sujebi, which can enhance taste and nutrition without feeling the taste, and to raw thistle noodles and Sujebi prepared accordingly.

In general, noodles, kalguksu, and sujebi have been reported to have been cooked and eaten in Korea for a long time because they are relatively simple to prepare and cook compared to other foods. And because it contains a small amount of protein, it is not a good food as a health food.

Although the taste of these conventional noodles, kalguksu, and sujebi is somewhat different depending on the skill of the chef, the recipes and ingredients do not deviate from traditional customs, so there is a limited problem in satisfying the needs of consumers with various preferences. As interest in health has greatly increased, consumers are increasing in demand for noodles and kalguksu that can actually provide health functionalities.

In order to respond to health functionalities, various noodles made of green tea and mulberry leaves are being developed. For example, the root, leaf, stem, flower and fruit of white lotus ( Baekryeon rice), and then pour the filtered juice of the white lotus ingredient into flour and knead it, or mix it with a certain amount of water and knead it to make noodles in the form of noodles. In Korea Patent Publication No. 2003-0048709, the powder obtained by heat-treating ramie leaves and mugwort with brine, washing with cold water, mixing and pulverizing the soaked rice, is usually kneaded with wheat flour and sugar with 1% brine. Disclosed is a method for producing ramie grass rice noodles, which are raw noodles made with a noodle maker of Based on wealth, collect ramie leaves and wash them 2-3 times to completely wash off fine dust and contaminants, put them in water, blanch them in water at 80-100°C for 3 to 5 minutes, cool them, squeeze out the moisture, and pulverize them 5 to 10 parts by weight of ramie leaf powder, 5 to 10 parts by weight of soybean powder and mix, 5 to 15 parts by weight of eggs, 1 to 5 parts by weight of salt, and 50 to 70 parts by weight of water are put into the mixture and kneaded, and the mixed raw material Disclosed is a noodle composition comprising ramie leaves, characterized in that the noodles are aged for 24 hours, and the aged mixture is compressed and pulled out through a hole of a predetermined size to extract noodles or cut with a knife to make noodles.

In Donguibogam, it is described that thistle is smooth in nature, bitter in taste, non-toxic, relieves blood clots and stops bleeding. However, due to the hard thorns peculiar to thistle, when added to food using conventional dry grinding, the thorns are not finely crushed. Thistle was not well used as an ingredient in food.

In general, noodles, kalguksu, and sujebi continue to absorb the broth even after the food is finished, so if you do not eat noodles or sujebi immediately after cooking, it spreads quickly and the texture deteriorates rapidly.

An object of the present invention is to capture the flavor of thistle flying in the process of drying thistle through wet grinding and to feel the deep flavor of thistle when eating noodles or sujebi.

Another object of the present invention is to delay the spreading time of noodles or sujebi after cooking food.

In order to achieve the above object, the raw thistle dough for noodles and sujebi according to an embodiment of the present invention includes the steps of boiling raw thistles, removing the water from the boiled thistles and pulverizing them with a wet grinder, flour, the wet-ground boiled It may include mixing with milk thistle and salt and kneading with water.

In addition, the raw thistle dough may be one in which one or more of Jeolgutdae, Cheonnyeoncho, and Gujeolcho is further added.

In addition, the raw thistle dough can be made in the form of noodles or subdivided into bite-size pieces to provide raw thistle noodles or raw thistle sujebi.

In the method for preparing raw thistle noodles and sujebi according to the present invention, the boiled thistle is wet crushed using a wet grinder in the process of preparing the dough, so that the thistle thorns are gently pulverized so as not to affect the texture, and the process of drying the thistle is Most of the nutrients of milk thistle are maintained without this, and the rich flavor of thistle provides noodles and Sujebi.

In addition, the raw thistle noodles and raw milk thistle sujebi according to the above manufacturing method have an effect that they do not spread even if they are immersed in the broth for 1 hour or more after food is cooked.

1 is a flowchart of a method for manufacturing raw milk thistle noodles according to an embodiment of the present invention.
2 is a flowchart of a method for preparing raw milk thistle sujebi according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In addition, detailed descriptions of well-known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some components are exaggerated, omitted, or schematically illustrated in the accompanying drawings.

1 is a flowchart according to an embodiment of the method for manufacturing raw milk thistle noodles of the present invention.

As shown in FIG. 1 , in order to prepare raw thistle noodles according to an embodiment of the present invention, raw thistles are repeatedly washed in water several times until no sand or foreign substances are removed.

Thistle is a plant that is not easy to handle because of its many thorns, so it is nicknamed “thorny”. Thistle is a medicinal herb that uses all of its roots, leaves, stems, and flowers, so it is best to collect it before it bears fruit. For the raw thistle dough, a specific part such as a thistle root may be used, but preferably the whole thistle may be used, but the present invention is not limited thereto. The main components of milk thistle are silymarin and apigenin. Silymarin has a function of protecting the liver, and apigenin is known to be an effective ingredient in inhibiting cartilage destruction. Milk thistle also has a diuretic effect, making it useful for people on a diet. In addition, milk thistle is used for various bleeding disorders such as hematemesis due to gastrointestinal bleeding, hemoptysis due to lung and bronchial diseases, sudden nosebleeds, uterine bleeding, and stool bleeding.

Boil the washed raw thistle in boiling water (11). The method of boiling the raw thistle may be using a steam cooker or a steamer, but is not limited thereto. Preferably, the raw thistle can be boiled in boiling water for 3 to 5 minutes, but the present invention is not limited thereto.

The boiled raw thistle is pulverized using a wet grinder after removing the water (12). Wet grinding solves the dusting problem of dry grinding. In addition, when the hard thorns of thistles eat water and become soft, they are easily crushed and added as a noodle ingredient, it has the effect of eliminating the unpleasant texture caused by the thistle thorns when the noodles pass through the throat. As a result, the grinding time of thistle can be shortened and the productivity of the noodle dough can be greatly increased. Drained boiled thistles are wet-ground until the spines are completely crushed.

When the wet-pulverized thistle 12 is mixed with flour, it does not emit a characteristic bad odor that is generated during conventional dry-pulverization. In addition, by adding wet-ground thistle to the dough, there is an effect of delaying the time the noodles are spread after cooking. And when noodles are made by wet grinding boiled thistles, the deep and fragrant flavor of thistles is added to the noodles.

The wet pulverized milk thistle is mixed with water, flour and salt and kneaded (13). Preferably, 50 to 150 parts by weight of the wet pulverized milk thistle may be mixed with respect to 1000 parts by weight of the wheat flour, but the present invention is not limited thereto. However, when the wet pulverized thistle is added in an amount of less than 50 parts by weight, there is a disadvantage that the taste of the milk thistle is insignificant on the noodles and the noodles spread quickly like ordinary wheat flour. The taste of thistle is so strong that it can make the noodles bitter. The amount of water to be added may be 350 to 550 parts by weight, preferably 350 to 450 parts by weight, based on 1000 parts by weight of the flour used, but is not limited thereto. enough

In the dough, salt is preferably included in an amount of 10 to 15 parts by weight based on 1000 parts by weight of wheat flour to add flavor to the noodles. When salt is added in an amount of less than 10 parts by weight based on 1000 parts by weight of wheat flour, the noodles may be dull, and if salt is added more than 15 parts by weight, the noodles may be too salty.

In the kneading step (13), one or more additives such as jeolgutdae, cheonnyeoncho and gujeolcho may be further added to knead the dough. The jeolgutdae and gujeolcho may be added to the dough in the form of powder, may be crushed raw and added to the dough, or may be boiled and crushed and added to the dough. However, it is preferable that the cheonnyeoncho is added to the dough in the form of powder.

When gujeolcho is included as an additive, the total weight of wet-ground thistle and gujeolcho may be included in an amount of 50 to 150 parts by weight based on 1000 parts by weight of wheat flour, and the weight part of wet-pulverized thistle may be included less than parts by weight of gujeolcho.

However, it is preferable to add 10 to 15 parts by weight of the additive based on 1000 parts by weight of the flour, but is not limited thereto. These additives are added to the noodles, helping to replenish the nutrients lacking in wheat flour. If less than 10 parts by weight of the added powder is added, the color of the noodles may be the color of soybean paste, and if more than 15 parts by weight is added, the noodles may be easily brittle or have a bitter taste.

It has been known since ancient times for the efficacy of treating inflammatory diseases by lowering heat and removing toxins, the efficacy of alleviating the symptoms of severe chest and back pain, the efficacy of improving the lack of or little milk after childbirth, and the effect of improving blood circulation. have.

Cheonnyeoncho serves to change the color of noodles to green, helping noodles eaters to enjoy thistle noodles not only with their taste but also with their eyes. Therefore, if cheonnyeoncho is not added, the color of the noodles may become miso, and the more cheonnyeoncho is added, the darker green it becomes. . In addition, cheonnyeoncho is rich in antioxidants such as polyphenols and taxifolin, which prevents cell aging and activates metabolism in the body to help improve blood circulation and blood flow, and is effective in preventing various cancers. In addition, cheonnyeoncho is rich in vitamin C, has excellent anti-cancer and anti-inflammatory effects, and can help improve immunity and beautify the skin. Cheonnyeoncho contains a large amount of dietary fiber, so it is effective in discharging waste products and constipation. Due to its abundant calcium content, it can help prevent osteoporosis and arthritis of growing children and adolescents, skeletal formation, middle-aged and elderly and menopausal women. . As it contains a large amount of magnesium, it is effective in preventing the formation of blood clots, lowering blood cholesterol levels, improving blood circulation and blood flow, and preventing cardiovascular diseases such as myocardial infarction, arteriosclerosis, heart attack, hyperlipidemia, and stroke. In addition, cheonnyeoncho is effective in improving various gastrointestinal diseases such as indigestion, digestive disorders, sudden body bloating, abdominal distension, and abdominal pain by promoting the discharge of bile that digests fatty foods.

Gujeolcho is known for its antipyretic, detoxifying, antiviral, antibacterial, diphtheria, menstrual pain, infertility, headache, and other various inflammations since ancient times. In particular, it is effective in lowering blood pressure.

Jeolgutdae, Cheonnyeoncho, and Gujeolcho are added for the color and nutrition of noodles. All three may be added, one or two may be added, and all three may not be added.

In this embodiment, 1 kg of wheat flour, 150 g of boiled thistle, 15 g of cheonnyeoncho powder, 15 g of salt, and 360 g of water were mixed and kneaded, but not limited thereto.

The dough may be prepared in the form of noodles (14) by directly forming the dough, or may be prepared in the form of noodles after aging for 50 to 70 minutes. Using a dough aged 50 to 150 minutes has the effect of making the dough softer. However, the fermentation time is not limited to the above time, and the fermentation time may vary according to temperature and humidity.

The dough can be made in the form of noodles and made into noodles (14). As a method of making noodles in the form of noodles, a general method of making noodles can be used. For example, noodles may be prepared using a noodle making machine, or the dough may be made thin and cut with a knife to produce kalguksu noodles, but if it is a method of manufacturing noodles, it is not particularly limited. However, rather than using a noodle making machine, it may be preferable to thin the dough and cut it with a knife to produce kalguksu noodles in the form of noodles for chewy texture. In addition, it is natural that the noodles can be used for general noodle dishes such as pasta and sari noodles as well as noodles.

2 is a flowchart according to an embodiment of the method for preparing raw thistle sujebi according to the present invention.

Compared with the flowchart of FIG. 1 , the manufacturing method of FIG. 2 is characterized in that the dough is made into bite-size pieces ( 24 ) rather than in the form of noodles in the manufacturing method according to FIG. 1 .

As shown in FIG. 2 , in order to prepare raw thistle sujebi according to an embodiment of the present invention, raw thistles are repeatedly washed in water several times until no sand or foreign substances are removed.

The washed raw thistle is boiled in boiling water (21). The method of boiling the raw thistle may be using a steam cooker or a steamer, but is not limited thereto. Preferably, the raw thistle can be boiled in boiling water for 3 to 5 minutes, but the present invention is not limited thereto.

The boiled raw thistle is pulverized using a wet grinder after removing the water (22). Wet grinding solves the dusting problem of dry grinding. In addition, when the hard thorns of thistles eat water and become soft, they are easily crushed and added as a material for Sujebi, it has the effect of eliminating the unpleasant texture caused by the thorns of thistles when chewing Sujebi. The pulverization time is shortened, and the productivity of the noodle dough can be greatly increased. Drained boiled thistles are wet-ground until the spines are completely crushed.

When the wet-pulverized thistle 22 is mixed with wheat flour, it does not emit a characteristic bad odor that occurs during conventional dry-pulverization. In addition, by adding wet pulverized milk thistle to the dough, the effect of delaying the spread of Sujebi after cooking appears. And when making Sujebi by wet grinding boiled thistle, the deep and fragrant flavor of thistle is added to Sujebi.

The wet pulverized milk thistle is mixed with water, flour and salt and kneaded (23). Preferably, 50 to 150 parts by weight of the wet pulverized milk thistle may be mixed with respect to 1000 parts by weight of the wheat flour, but the present invention is not limited thereto. However, when the wet-pulverized thistle is added in less than 50 parts by weight, there is a disadvantage that the taste of thistle is insignificant in Sujebi, and there is a disadvantage that Sujebi spreads quickly like ordinary flour Sujebi, and the wet-ground thistle is added in more than 150 parts by weight If the taste of milk thistle is too strong, sujebi may taste bitter. The amount of water to be added may be 350 to 550 parts by weight, preferably 450 to 550 parts by weight, based on 1000 parts by weight of the wheat flour used, but is not limited thereto. amount of water is sufficient.

In the dough, it is preferable to include 10 to 15 parts by weight of salt based on 1000 parts by weight of wheat flour to add the umami of Sujebi. When salt is added in an amount of less than 10 parts by weight based on 1000 parts by weight of wheat flour, Sujebi may be dull, and if more than 15 parts by weight of salt is added, Sujebi may be too salty.

In the kneading step (13), one or more additives such as jeolgutdae, cheonnyeoncho and gujeolcho may be further added to knead the dough. The jeolgutdae and gujeolcho may be added to the dough in the form of powder, may be crushed raw and added to the dough, or may be boiled and crushed and added to the dough. However, it is preferable that the cheonnyeoncho is added to the dough in the form of a powder.

When gujeolcho is included as an additive, the total weight of wet-ground thistle and gujeolcho may be included in an amount of 50 to 150 parts by weight based on 1000 parts by weight of wheat flour, and parts by weight of wet-ground thistle may be included less than parts by weight of gujeolcho.

However, it is preferable to add 10 to 15 parts by weight of the added powder based on 1000 parts by weight of the flour, but is not limited thereto. The additive is added to Sujebi, helping to replenish nutrients lacking in wheat flour. If less than 10 parts by weight of the added powder is added, the color of Sujebi may be the color of soybean paste, and if more than 15 parts by weight is added, Sujebi may easily become soft or have a bitter taste.

Cheonnyeoncho serves to change the color of noodles to green, helping those who eat Sujebi to enjoy thistle noodles not only with taste but also with their eyes. Therefore, if cheonnyeoncho is not added, the color of sujebi may become doenjang, and the more cheonnyeoncho is added, the darker green it becomes. .

In this embodiment, 1 kg of wheat flour, 150 g of boiled thistle, 15 g of cheonnyeoncho powder, 15 g of salt, and 480 g of water were mixed and kneaded, but the present invention is not limited thereto.

The dough may be directly subdivided into bite-size pieces (24), and may be subdivided into bite-size pieces after aging for 50 to 70 minutes. Using a dough aged 50 to 150 minutes has the effect of making the dough softer. However, the fermentation time is not limited to the above time, and the fermentation time may vary according to temperature and humidity.

Although the above embodiments disclose a method of making noodles or sujebi using raw thistle dough, the use of the raw thistle dough of the present invention is not limited thereto. It can be used without limitation.

The above description is only illustrative of the method for preparing raw thistle noodles and raw milk thistle sujebi according to the present invention, and those of ordinary skill in the art to which the present invention pertains will not deviate from the essential characteristics of the present invention. It will be understood that it may be implemented in a modified form. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (11)

(a) boiling the raw thistle;
(b) pulverizing the resultant product of step (a) with a wet grinder after removing the water;
(c) flour, the result of step (b), powdered jeolgutdae, cheonnyeoncho and gujeolcho composition including additives and salt mixed,
The result of step (b), the additive and salt containing the composition of jeolgutdae, cheonnyeoncho and gujeolcho, are each 50 to 150 parts by weight of the result of step (b) with respect to 1000 parts by weight of wheat flour, including jeolgutdae, cheonnyeoncho and gujeolcho composition 10 to 15 parts by weight of additives, 10 to 15 parts by weight of salt,
(d) kneading by adding water to the resultant of step (c), adding 350 to 550 parts by weight of water based on 1000 parts by weight of wheat flour;
(e) aging the resultant of step (d) for 50 to 150 minutes; and
(f) preparing the result of step (e) in the form of noodles; delete delete delete delete A raw thistle noodles prepared by using the raw thistle noodles manufacturing method according to claim 1. (a) boiling the raw thistle;
(b) pulverizing the resultant product of step (a) with a wet grinder after removing the water;
(c) flour, the result of step (b), powdered jeolgutdae, cheonnyeoncho and gujeolcho composition including additives and salt mixed,
The result of step (b), the additive and salt containing the composition of jeolgutdae, cheonnyeoncho and gujeolcho, are each 50 to 150 parts by weight of the result of step (b) with respect to 1000 parts by weight of wheat flour, including jeolgutdae, cheonnyeoncho and gujeolcho composition 10 to 15 parts by weight of additives, 10 to 15 parts by weight of salt,
(d) kneading by adding water to the resultant of step (c), adding 350 to 550 parts by weight of water based on 1000 parts by weight of wheat flour;
(e) aging the resultant of step (d) for 50 to 150 minutes; and
(f) subdividing the result of step (e) into bite-size pieces; delete delete delete A raw thistle sujebi prepared by using the raw thistle sujebi manufacturing method according to claim 7.

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