KR102539641B1 - Kalguksu using native grass and method for manufacturing the same - Google Patents

Abstract

The present invention relates to kalguksu using natural wild grass and a method for manufacturing the same, and more particularly, to improved health and taste by using natural wild grass materials such as buckwheat sprouts, barley sprouts, kale, seaweed oil, bongnyeong, kudzu, and hovenia tree. It relates to kalguksu using natural wild grass and a manufacturing method thereof.
Kalguksu using natural mountain grass 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 (Bangpung) powder, ginun bean powder 1 to 10 parts by weight, 1 to 10 parts by weight of Bongryeong powder, 1 to 10 parts by weight of kudzu powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of barberry fruit powder, 1 to 10 parts by weight of oak leaf powder, 1 to 10 parts by weight of kelp powder, 1 to 10 parts by weight of Chinnamul powder, 1 to 10 parts by weight of gondre powder, 1 to 10 parts by weight of Eosuri powder, 1 to 10 parts by weight of kelp powder, 1 to 10 parts by weight of champignon powder, 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

Kalguksu using native grass and method for manufacturing the same}

The present invention relates to kalguksu using natural wild grass and a method for manufacturing the same, and more particularly, to improved health and taste by using natural wild grass materials such as buckwheat sprouts, barley sprouts, kale, seaweed oil, bongnyeong, kudzu, and hovenia tree. It relates to kalguksu using natural wild grass and a manufacturing method thereof.

In Korea, since ancient times, noodles such as noodles and kalguksu made from wheat flour are boiled in anchovy soup or broth and cooked and enjoyed as a separate meal or meal substitute. However, it cannot be said that it is a good food in terms of nutrition and health.

Noodles, kalguksu, etc. have the advantage of being simple, but there are limited problems in meeting the needs of consumers with various tastes because the recipes and ingredients do not deviate from traditional customs. In recent years, as interest in health has greatly increased, health functionalities There is an increasing number of consumers who demand noodles, kalguksu, etc.

Therefore, in the past, the development of noodles and kalguksu, etc., which have not only taste but also health functions, have been actively developed. In a homogeneous mixture of fat and flour, chlorella crude is extracted at 80-100 ° C for 15-20 minutes, and an extract containing active ingredients containing N, β-1, 3-glucan and acidic ramunan or chlorella crude powder is 50 The extract extracted with hot water at -120 ° C for more than 1 hour was concentrated, cyclodextrin was added, and dried powder and a kind of fungi were formed by clathrate at 15-30 ° C and 750-770 Torr pressure for at least 5 hours at 45-120 ° C. An extract obtained by concentrating the extract after 7 hours of complete heat treatment; A method for producing chlorella-containing kalguksu made by adding lecithin to this raw material and homogeneously mixing it with edible oil, flour, and water has been disclosed.

Korean Patent Publication No. 10-1020348 discloses (a) 1 to 2 parts by weight of a dough composition containing 85 to 90% by weight of wheat flour, 8 to 12% by weight of gardenia powder, and 1 to 3% by weight of cold soda powder. Mixing and kneading with water; (b) aging the dough at 25 to 30° C. for 2 to 4 hours; (c) forming kalguksu noodles by shaping the aged dough; (d) immersing the trimmed beef in alcohol containing 2 to 5% by weight of gardenia powder for 30 to 120 minutes; (e) 2 to 4 parts by weight of kelp, 8 to 12 parts by weight of onion, 4 to 6 parts by weight of green onion, 15 to 25 parts by weight of radish, 1 to 2 parts by weight of gardenia, and 80 to 100 parts by weight of water, relative to 10 parts by weight of soaked beef Adding parts by weight and boiling for 90 to 150 minutes; (f) sieving the boiled broth through a sieve to remove solids; and (g) mixing and heating 240 to 300 g of kalguksu noodles, 80 to 120 g of oysters, and 10 to 20 g of matsutake mushrooms prepared in step (c) with 700 ml of broth prepared in step (f). The manufacturing method is disclosed,

In Publication No. 10-1234202, 20 to 50 g of Cudrania leaf powder prepared by drying the leaves of Cudrania japonica and pulverizing them into particles having a particle size of 0.3 to 1.5 mm for 10 kg of wheat flour; 150-200 g eggs; 30 to 50 g of olive oil; Kkujippong-containing dough prepared by mixing 20 to 40g of salt and stirring while adding kneading water made by decoction of the stem or root of Cudrania quince; After preparing noodles by pulling them into long strands with a thickness of 0.5 to 1.5 mm and a width of 3 to 6 mm; After aging the noodles for 6 to 10 hours; In 100L of bottled water, 2 to 3 kg of the stem or root of the Cudrania quince tree is added to the decoction; Boiled for 4 to 5 hours by adding seasonings including dried pollock, radish, onion, green onion, anchovy, shrimp, garlic, ginger, licorice, and laurel, and boiled for 2 to 3 hours at a temperature of 70 to 80 ° C. boil together; It can be seen that a method of providing kalguksu containing clams, mussels, and midges is described, in which seafood including clams, mussels, and midges are added together to be cooked and eaten immediately.

The present invention has completed the present invention by providing noodles that can satisfy both taste and health by supplementing nutritionally poor noodles with more improved nutritional ingredients using more diverse natural wild grass materials than those of the prior art. will be.

The object of the present invention is to provide kalguksu with improved taste and nutrition with the addition of various wild grass ingredients compared to the existing kalguksu, which is somewhat lacking. The purpose is to provide kalguksu using natural wild grass and its manufacturing method that can be provided to consumers while consuming kalguksu with the nutrition and efficacy of each wild grass material using , elm, barn tree, etc.

Kalguksu using natural mountain grass 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 (Bangpung) powder, ginun bean powder 1 to 10 parts by weight, 1 to 10 parts by weight of Bongryeong powder, 1 to 10 parts by weight of kudzu powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of barberry fruit powder, 1 to 10 parts by weight of oak leaf powder, 1 to 10 parts by weight of kelp powder, 1 to 10 parts by weight of Chinnamul powder, 1 to 10 parts by weight of gondre powder, 1 to 10 parts by weight of Eosuri powder, 1 to 10 parts by weight of kelp powder, 1 to 10 parts by weight of champignon powder, 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 grass materials such as buckwheat sprouts, barley sprouts, kale, seaweed oil, kudzu, elm trees, hovenia tree fruit, oak leaves, etc. to make noodle dough, so the nutrition and efficacy of each wild grass material There is an effect of providing consumers with kalguksu that improves functionality according to health as well as taste while supplementing the nutrients and taste that are lacking in traditional kalguksu.

Kalguksu using natural mountain grass 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 (Bangpung) powder, ginun bean powder 1 to 10 parts by weight, 1 to 10 parts by weight of Bongryeong powder, 1 to 10 parts by weight of kudzu powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of barberry fruit powder, 1 to 10 parts by weight of oak leaf powder, 1 to 10 parts by weight of kelp powder, 1 to 10 parts by weight of Chinnamul powder, 1 to 10 parts by weight of gondre powder, 1 to 10 parts by weight of Eosuri powder, 1 to 10 parts by weight of kelp powder, 1 to 10 parts by weight of champignon powder, 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 kalguksu using natural mountain grass of the present invention will be described in detail.

The buckwheat sprout is a germinated seed of the harvested mail, and is known to be rich in rutin, which is good for diabetes or high blood pressure patients and obesity prevention, and rutin is a powerful antioxidant and is called vitamin P. Because of this, it prevents fatty liver and helps with diabetes, high blood pressure, arteriosclerosis, brain disease, and chronic diseases.

The barley sprout contains a large amount of rich policosanol components, and the policosanol components lower fasting blood sugar, are effective in decomposing fat and removing toxins, prevent cardiovascular diseases such as stroke, dementia, obesity, adult diseases, and improve diabetes In addition to this, barley sprouts contain chlorophyll, which helps to eliminate chronic inflammation by generating blood and reducing active oxygen.

The kale contains more than 45 flavonoids to prevent chronic inflammation and oxidative stress from being created, balances omega 3 and 6 fatty acids to have smooth skin and hair, and contains components called quercetin and kaempferol to protect the heart It lowers blood pressure and prevents cancer. It contains a large amount of dietary fiber and sulfur. If consumed regularly, it is good for digestion, improves liver function, discharges toxins, and is rich in vitamin C, which supplies moisture to the body and improves metabolism. It improves blood sugar levels and helps prevent osteoporosis and strengthen the heart as it contains vitamin K, folic acid, and vitamin K.

The seaweed oil is named Apiaceae, meaning that it blocks the wind coming in from the outside well with the wind, and it contains a large amount of vitamins B1, B2, C, potassium, calcium, etc. It is effective in treating inflammatory diseases such as ulcerative colitis.

The mouse eye pea is known as a good food for preventing and alleviating various adult diseases such as diabetes, high blood pressure, arteriosclerosis, and heart disease. It is effective in improving blood sugar, and it is rich in vitamin B1, which breaks down sugar, so that blood sugar does not accumulate in the liver or fat cells and is converted into energy. It has a beneficial effect, and it has been used medicinally for detoxification since ancient times, and its detoxification ability is excellent, so it enters the body and quickly recovers the destroyed tissues of the human body and helps to release various toxins.

The bokryeong has a calming effect that stabilizes the mind and body, improving nervousness and anxiety caused by stress and fatigue, nervous heart palpitations, etc. It has excellent antioxidant action and promotes blood circulation and metabolism to enhance immunity. In addition, it prevents and improves bone-related diseases such as diabetes, osteoporosis, rheumatoid arthritis, and periodontitis, alleviates allergies, diuretics, and women It helps in various ways such as disease prevention, obesity prevention, and skin care.

The kudzu is excellent for blood circulation and is good for cardiovascular diseases such as high blood pressure, arteriosclerosis, hyperlipidemia, angina pectoris, and stroke. It slows down and helps alleviate various menopausal symptoms, and is excellent for relieving hangovers.

The elm tree is rich in dietary fiber, which reduces harmful cholesterol levels in blood vessels, improves blood flow, has a beneficial effect on blood vessel health, inhibits the accumulation of fat in blood vessels, and prevents vascular diseases such as atherosclerosis Help.

The fruit of the barnacle tree protects liver cells and lowers blood alcohol so that toxins in the body are well discharged, such as glucose, malic acid, holanguranin, hobenin, amperopsin, and havenic acid, and also contains calcium components. It helps bones and muscles to prevent arthritis.

Oak tree is a deciduous arboreous tree with broad leaves in the family Galpinaceae. The leaves are palm-shaped, which is a common feature of the Galpinaceae family, and are usually divided into 5-9 parts. Oak tree is usually used for making alcohol or as a medicinal material using inner bark or roots. Because it has the effect of 腫), it is not only widely used for neuralgia, back pain, arthritis, etc., but also has a strong inhibitory effect on skin fungi, giving excellent help to skin diseases such as improvement (疥癬).

As the kelp is known as a vegetable of the sea, it is one of the representative foods that helps constipation by increasing the amount of defecation, and kelp is rich in alginate, which hinders the absorption of fat to help with diet and prevent arteriosclerosis, high blood pressure, etc. give.

The chwinamul is an alkaline food rich in potassium, which helps to circulate blood by discharging sodium components in the body out of the body, which is good for preventing adult diseases, and contains flavonoids and saponins, which are good for preventing aging, and is rich in beta-carotene, which prevents aging such as the skin. It can be effective in preventing vitamin A in the body, helping eye health, and being rich in protein, carotene, and vitamin B, it helps to recover liver function and has an excellent ability to break down alcohol, helping to relieve hangovers.

The gondre is rich in protein and fiber, so it is easy to feel full even if it is consumed in small amounts, so it is good for diet and contains Mylin stig maskulo, which discharges bad cholesterol in the body. It contains vitamins A, B, D and fiber. Consuming it regularly improves blood circulation and helps prevent vascular diseases such as high blood pressure and myocardial infarction. Helps improve and protect.

Eosuri is recorded as a wild vegetable that purifies the blood in Donguibogam. The root is called royal ginseng and is widely used as a medicinal material. It is effective for chills, headache, fever, dysmenorrhea, back pain, and neuralgia. When using the root as a medicine, decoct 4-5g and drink it 2 or 3 times a day. Taking it for about a week is said to be effective for stroke.

The shoot is rich in protein, low in calories, and high in vitamins A, C, calcium, and fiber, and is known to be good for dieting. It helps diabetic patients by lowering blood lipids.

The chamnamul is rich in beta-carotene, especially among vegetables, and is a representative alkaline food as a wild vegetable with a unique fragrance. The leaves are soft, easily digestible, and low in calories. Help.

The matsutake mushroom is a high-protein, low-calorie food rich in vitamin D, so it is effective in preventing adult diseases and helps prevent high blood pressure by purifying cholesterol. The glucan component contained in the mushroom has strong anticancer activity. It is effective in preventing constipation and discharging wastes remaining in the body because it contains a large amount of dietary fiber to help activate intestinal motility.

The shiitake mushroom contains vitamins D and E and lecithin to prevent absorption of harmful cholesterol, clean blood vessels to control blood pressure, and rich retinoic content to reduce cholesterol and prevent arteriosclerosis and high blood pressure through polysaccharide It contains beta-glucan, which is a type of ingredient, so it has anti-cancer, anti-diabetic, immune-enhancing, and skin regeneration effects, and its high dietary fiber content makes it easy to feel full when ingested, preventing constipation, or helping with diet.

The honey is rich in protein, minerals, vitamins, amino acids, etc., which facilitates the body's metabolism, enhances immunity, improves blood circulation, and fructose and glucose are the main components, helping to relieve body fatigue. Honey helps with sleep by significantly lowering the level of orexin, which interferes with sleep, and honey has a hot nature, so people who are naturally cold, especially those suffering from cold hands and feet, raise their body temperature when ingested. It improves the cold and helps the stomach and intestines, which are the digestive system, to help people with digestive disorders recover their digestive power.

When the honey is included in the flour dough, it gives a natural sweetness, improves the viscosity of the dough, makes it easy to knead, and improves digestion so that indigestion that may occur due to flour intake can be suppressed.

In the kalguksu dough of the present invention, in addition to the above ingredients, 1 to 10 parts by weight of each of bean sprout powder, peanut sprout powder, and rice flour, and 1 to 10 parts by weight of each of garlic powder and green pepper powder so that the umami and spicy taste can be added to the dough more are added

The bean sprouts contain a large amount of aspartic acid to detoxify, so they help relieve hangovers, and the high-quality fiber helps prevent constipation and intestinal health, and the peanut sprouts contain a component called resveratrol, which has strong anticancer activity and Since it increases insulin sensitivity, it reduces the risk of diabetes, contains unsaturated fatty acids to improve cholesterol, and contains aspartic acid to help relieve hangovers and recover from fatigue.

The myeongnamul has a unique spicy ingredient, which has a sterilizing action that removes harmful toxins and inflammation in the body, discharges harmful toxins and waste products in our body, regulates blood sugar, and stimulates the mucous membrane. It promotes the secretion of gastric juice to facilitate digestion, and suppresses active oxygen to help prevent skin beauty and anti-aging.

As described above, in the kalguksu of the present invention, each flour is put into a container so that the ingredients are mixed evenly in a state in which flour and various wild grass ingredients are mixed, and then the ingredients are mixed evenly through the process of sieving, and foreign substances are filtered out in the process of sieving The texture of the dough can be improved as the particles of the flour are fine.

In addition, 10 to 20 parts by weight of cooking oil and 10 to 20 parts by weight of eggs are further added in the process of kneading kalguksu to make the kalguksu dough softer and chewy, and the honey is added to each powder material in order to improve the viscosity of the dough. It is preferable to add water in the process of kneading the ingredients.

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

<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 oil (bangpung) powder, 1 to 10 parts by weight of soybean powder, Bongryeong powder 1 ~10 parts by weight, 1-10 parts by weight of kudzu powder, 1-10 parts by weight of elm powder, 1-10 parts by weight of hovenia fruit powder, 1-10 parts by weight of oak leaf powder, 1-10 parts by weight of kelp powder, 1-10 parts by weight of powder, 1-10 parts by weight of gondre powder, 1-10 parts by weight of eosuri powder, 1-10 parts by weight of fireweed powder, 1-10 parts by weight of champignon powder, 1-10 parts by weight of matsutake mushroom powder, shiitake mushroom After putting 1 to 10 parts by weight of powder into a container, repeat the sieving operation 2 to 4 times to mix each powdered material evenly.

Then, after putting the evenly mixed ingredients into a kneader, 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 a certain ratio of water are added to knead the inputs.

After that, the dough is aged in a refrigerator for 6 to 10 hours, and then the aged dough is molded into kalguksu noodles using a noodle maker (molding device).

After that, the molded kalguksu noodles are put in the broth boiled with Sanghwang mushroom, Ganoderma lucidum mushroom, Zannabibuloso, Japanese oak tree, and Astragalus root for 5 to 10 hours, boiled, and seasoned with salt to complete the preparation of kalguksu.

The kalguksu is a kalguksu that can satisfy not only the kalguksu noodles but also the taste and nutrition of the soup by obtaining effective nutrients and effects of the Sanghwang mushroom, Ganoderma lucidum mushroom, Zannabiblosso, Japanese oak, and Astragalus root used in the broth. make it possible to manufacture

<Test Example>

For the kalguksu boiled by the method of Example 1, sensory evaluation on texture, aroma, taste, and preference was conducted on 10 adult males and females, and the results are shown in [Table 1] below.

The evaluation method was conducted 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 8 9 8 8.3 female 8 9 9 9 8.7

As shown in [Table 1], the kalguksu prepared by the method of manufacturing kalguksu using wild grass of the present invention was evaluated with a high score satisfactory for both men and women in terms of fragrance, texture, and preference by adding various wild grass ingredients and honey. confirmed that it is.

Although the present invention has been described with reference to the attached preferred embodiments, those skilled in the art will be able to make various modifications and variations from this description without departing from the scope of the present invention.

Claims (6)

delete delete delete In the method for producing kalguksu using natural mountain grass,
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 (bangpung) powder, 1 to 10 parts by weight of soybean powder, Bongryeong powder 1 ~10 parts by weight, 1-10 parts by weight of kudzu powder, 1-10 parts by weight of elm powder, 1-10 parts by weight of hovenia fruit powder, 1-10 parts by weight of oak leaf powder, 1-10 parts by weight of kelp powder, 1-10 parts by weight of powder, 1-10 parts by weight of gondre powder, 1-10 parts by weight of eosuri powder, 1-10 parts by weight of fireweed powder, 1-10 parts by weight of champignon powder, 1-10 parts by weight of matsutake mushroom powder, shiitake mushroom After adding 1 to 10 parts by weight of powder, sieving to mix the compositions evenly;
Mixing 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 a certain ratio of water to the mixture and kneading using a kneader;
Aging the dough in a refrigerator for 6 to 10 hours;
Forming the aged dough into kalguksu noodles;
A method for producing kalguksu using natural mountain grass, characterized in that it consists of the step of preparing kalguksu by putting the kalguksu noodles in broth and boiling. The method of claim 4,
The broth is a method for producing kalguksu using natural wild grass, characterized in that the broth is a broth boiled for 5 to 10 hours by mixing situation mushroom, ganoderma lucidum mushroom, zannabibuloso, moth tree, and astragalus root.

Kalguksu characterized in that it is made of the method for manufacturing kalguksu using the natural mountain grass of any one of claims 4 and 5