KR102539641B1 - Kalguksu using native grass and method for manufacturing the same - Google Patents
Kalguksu using native grass and method for manufacturing the same Download PDFInfo
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- KR102539641B1 KR102539641B1 KR1020200145724A KR20200145724A KR102539641B1 KR 102539641 B1 KR102539641 B1 KR 102539641B1 KR 1020200145724 A KR1020200145724 A KR 1020200145724A KR 20200145724 A KR20200145724 A KR 20200145724A KR 102539641 B1 KR102539641 B1 KR 102539641B1
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- A23L—FOODS, 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L—FOODS, 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L—FOODS, 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 천연 산야초를 이용한 칼국수와 그의 제조방법에 관한 것으로, 더욱 상세히는 메밀싹, 보리싹, 케일, 갯기름, 봉령, 칡, 헛개나무 등 천연의 산야초 재료들을 사용하여 건강과 맛을 개선시킨 천연 산야초를 이용한 칼국수와 그의 제조방법에 관한 것이다.
본 발명의 천연 산야초를 이용한 칼국수는 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 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
본 발명은 천연 산야초를 이용한 칼국수와 그의 제조방법에 관한 것으로, 더욱 상세히는 메밀싹, 보리싹, 케일, 갯기름, 봉령, 칡, 헛개나무 등 천연의 산야초 재료들을 사용하여 건강과 맛을 개선시킨 천연 산야초를 이용한 칼국수와 그의 제조방법에 관한 것이다.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.
우리나라는 예로부터 밀가루로 만든 국수, 칼국수 등 면을 멸치국물 또는 육수에 넣고 끓여서 조리하여 별식이나 식사대용의 음식으로 즐겨먹고 있으나 칼국수 등 면류는 밀가루를 주재료로 하여 제조하고 있으므로 탄수화물과 소량의 단백질을 함유하고 있어 영양 및 건강 측면에서는 좋은 식품이라 할 수는 없다.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.
국수, 칼국수 등은 간편한 잇점은 있으나, 조리법 및 재료가 전통적인 관습에 벗어나지 못하여 다양한 기호를 갖는 소비자의 욕구를 충족시키는데 제한적인 문제점이 있으며, 근래에 와서는 건강에 대한 관심이 크게 증대됨에 따라 건강 기능성을 실질적으로 부여할 수 있는 국수, 칼국수 등을 요구하는 소비자들이 증가하고 있다.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.
따라서 종래에는 맛뿐만 아니라 건강 기능성까지 부여한 국수, 칼국수 등의 개발이 활발히 진행되고 있으며, 예를 들어 국내공개특허 제10-2010-0097335호에는 클로렐라 조체 및 균이류의 추출액 또는 건조분말과를 식용유지와 밀가루에 균질혼합물에 있어서, 클로렐라 조체를 80-100℃로 15-20분 추출하여 N, β-1, 3글루칸 및 산성라무난 등이 함유된 유효성분이 함유된 추출액 또는 클로렐라 조체 분말을 50-120℃로 1시간 이상 열수로 추출한 추출액을 농축하여 사이클로덱스크린을 가하여 15-30℃로 750-770Torr압에서 포접연합하여 건조한 분말과 균이류의 일종을 적어도 45-120℃에서 5시간 내지 7시간 완전히 가열처리한 추출액을 농축한 엑기스와; 이 원료에 레시틴을 가하여 식용유지, 밀가루, 물로 균질 혼합하여서 된 클로렐라가 함유된 칼국수의 제조방법이 공개되어 있으며, 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.
국내등록특허공보 제10-1020348호에는 (a) 소맥분 85 내지 90 중량%, 치자 분말 8 내지 12 중량% 및 분말냉소다 1 내지 3중량%를 포함하는 반죽 조성물 1중량부에 대해서 1 내지 2 중량부의 물을 혼합하여 반죽하는 단계; (b) 반죽들을 25 내지 30℃에서 2 내지 4시간 동안 숙성시키는 단계; (c) 상기 숙성된 반죽들을 성형하여 칼국수 면을 제조하는 단계; (d) 손질된 소고기를 치자분말 2 내지 5 중량%를 포함한 술에 30분 내지 120분간 침지시키는 단계; (e) 침지된 소고기 10중량부 대비, 다시마 2 내지 4 중량부, 양파 8 내지 12 중량부, 대파 4 내지 6 중량부, 무 15 내지 25 중량부, 치자 1 내지 2 중량부 및 물 80 내지 100중량부를 넣고, 90 내지 150분간 끓이는 단계; (f) 끓인 육수를 체로 걸러 고형물을 제거하는 단계; 및 (g) 상기 (f) 단계에서 제조된 육수 700 ml에 상기(c) 단계에서 제조된 칼국수 면 240 내지 300g, 굴 80 내지 120g 및 송이버섯 10 내지 20g을 혼합, 가열하는 단계를 포함하는 칼국수 제조방법이 공개되어 있고,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,
동 공보 제10-1234202호에는 밀가루 10kg에 대하여, 꾸지뽕의 잎을 건조한후 입경이 0.3 ~ 1.5mm인 입자상으로 분쇄하여 준비되는 꾸지뽕잎 분말 20 ~ 50g; 계란 150 ~ 200g; 올리브유 30 ~ 50g; 소금 20 ~ 40g을 혼합하여 준비되는 반죽재료에 꾸지뽕의 줄기 또는 뿌리를 달여 만든 반죽수를 첨가하면서 교반하여 완성되는 꾸지뽕을 함유한 반죽을; 두께가 0.5 ~ 1.5mm, 폭이 3 ~ 6mm인 기다란 가락으로 뽑아 면발을 준비한 후; 상기 면발을 6 ~ 10시간 숙성시킨 다음; 생수 100L에 2 ~ 3kg의 꾸지뽕 나무의 줄기 또는 뿌리를 넣어 달인 꾸지뽕액에; 북어, 무, 양파, 파, 멸치, 새우, 마늘, 생강, 감초, 및 월계수를 포함하는 양념을 투입하여 4 ~ 5시간 끓인 후, 70 ~ 80℃의 온도에서 2 ~ 3시간 우려서 완성되는 육수와 함께 끓이되; 바지락, 홍합, 및 미더덕을 포함하는 해산물을 함께 투입하여 즉석에서 익혀 취식하도록 하는 꾸지뽕을 함유한 칼국수 제공방법이 기재되어 있음을 알 수 있다.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.
본 발명은 상기한 선행기술들에 비하여 보다 다양한 천연 산야초 재료들을 이용하여 영양학적으로 다수 부족한 국수에 보다 개선된 영양성분을 보충하여 맛과 건강을 동시에 충족시킬 수 있는 국수를 제공함으로써 본 발명을 완성한 것이다.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.
본 발명은 다소 부족한 기존의 칼국수에 비해 다양한 산야초 재료들이 첨가되면서 맛과 영양이 더욱 개선된 칼국수를 제공하는 것을 목적으로 하는 것으로, 산야초 재료들은 메밀싹, 보리싹, 케일, 갯기름, 봉령, 칡, 느릅나무, 헛개나무 등을 사용하여 각 산야초 재료들이 포함하고 있는 영양과 효능을 칼국수를 섭취하면서 소비자에게 제공할 수 있는 천연 산야초를 이용한 칼국수 및 그 제조방법을 제공하는데 목적이 있다.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.
본 발명의 천연 산야초를 이용한 칼국수는 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.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.
본 발명은 메밀싹, 보리싹, 케일, 갯기름, 칡, 느릅나무, 헛개나무열매, 엄나무잎 등의 다양한 천연 산야초 재료들을 사용하여 칼국수 반죽으로 사용하므로 각 산야초 재료들이 함유하고 있는 영양과 효능에 의해 전통적인 칼국수에서 부족한 영양성분과 맛을 보충하면서 맛뿐만 아니라 건강에 따른 기능성을 개선시킨 칼국수를 소비자에게 제공할 수 있는 효과가 있다.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.
본 발명의 천연 산야초를 이용한 칼국수는 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.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.
이하 본 발명의 천연 산야초를 이용한 칼국수의 바람직한 실시예를 상세히 설명한다.Hereinafter, a preferred embodiment of kalguksu using natural mountain grass 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 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.
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 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.
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 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.
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 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.
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 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.
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, 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.
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 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.
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 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.
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.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.
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.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).
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.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.
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 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.
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 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.
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.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.
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 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.
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.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.
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 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.
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 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.
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., 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.
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 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.
본 발명의 칼국수 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 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
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 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.
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 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.
상기와 같이 본 발명의 칼국수는 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, 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.
그리고 칼국수 반죽을 더욱 부드럽고 쫄깃하게 하기 위해 칼국수를 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.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.
이하, 본 발명의 실시예를 통하여 칼국수를 제조하는 방법을 설명한다.Hereinafter, a method for manufacturing kalguksu will be described through an embodiment of the present invention.
<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 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.
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 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.
그후, 반죽물을 냉장고에서 6~10시간동안 숙성시킨 후 숙성된 반죽을 제면기(성형장치)를 이용해 칼국수면으로 성형한다.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).
그후, 성형된 칼국수면을 상황버섯, 영지버섯, 잔나비불로소, 엄나무, 황기뿌리를 5~10시간동안 끓여낸 육수에 넣고 끓여 소금 등으로 간을 맞춘 후 칼국수 제조를 완료한다.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.
상기 칼국수는 육수에 사용되는 상황버섯, 영지버섯, 잔나비블로소, 엄나무, 황기뿌리의 유효한 영양과 효능들을 함께 얻을 수 있게 하여 칼국수면 뿐만 아니라 국물의 맛과 영양까지 모두를 충족시킬 수 있는 칼국수를 제조할 수 있게 한다.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
<시험예><Test Example>
상기 실시예 1의 방법으로 끓여낸 칼국수에 대해 식감, 향기, 맛, 기호도에 관한 관능평가를 성인남여 각 10명씩을 대상으로 하였고 그 결과를 아래 [표 1]에 나타내었다.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.
평가방법은 10(아주좋음) ~ 0(아주나쁨)으로 실시하고 평균점수로 나타내었다.The evaluation method was conducted on a scale of 10 (very good) to 0 (very bad) and expressed as an average score.
상기 [표 1]에 나타난 바와 같이, 본 발명의 산야초를 이용한 칼국수 제조방법으로 제조된 칼국수는 다양한 산야초 재료들과 벌꿀이 첨가되어 향기, 식감, 기호도가 남, 여 모두에게 만족스러운 높은점수로 평가되는 것을 확인하였다.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.
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 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)
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 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 반죽물을 칼국수면으로 성형하는 단계;
상기 칼국수면을 육수에 넣고 끓여 칼국수를 제조하는 단계로 구성되는 것을 특징으로 하는 천연 산야초를 이용한 칼국수 제조방법.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.
상기 육수는 상황버섯, 영지버섯, 잔나비불로소, 엄나무, 황기뿌리를 혼합하여 5~10시간 끓여낸 육수인 것을 특징으로 하는 천연 산야초를 이용한 칼국수 제조방법.
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
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