KR102632977B1 - Noodles containing shiitake mushrooms and their manufacturing method - Google Patents
Noodles containing shiitake mushrooms and their manufacturing method Download PDFInfo
- Publication number
- KR102632977B1 KR102632977B1 KR1020230050668A KR20230050668A KR102632977B1 KR 102632977 B1 KR102632977 B1 KR 102632977B1 KR 1020230050668 A KR1020230050668 A KR 1020230050668A KR 20230050668 A KR20230050668 A KR 20230050668A KR 102632977 B1 KR102632977 B1 KR 102632977B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- shiitake mushrooms
- parts
- noodles
- barley
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 85
- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 83
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 31
- 235000013305 food Nutrition 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000284 extract Substances 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 16
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 15
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 13
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 13
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 13
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 13
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 13
- 238000004898 kneading Methods 0.000 claims abstract description 13
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 8
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract 3
- 238000010411 cooking Methods 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 240000005979 Hordeum vulgare Species 0.000 claims 3
- 238000001816 cooling Methods 0.000 claims 1
- 241000209219 Hordeum Species 0.000 abstract description 42
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 abstract description 13
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 abstract description 13
- 239000004615 ingredient Substances 0.000 abstract description 13
- 229940116269 uric acid Drugs 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 241000209140 Triticum Species 0.000 abstract description 10
- 235000021307 Triticum Nutrition 0.000 abstract description 10
- 201000005569 Gout Diseases 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 7
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 abstract description 6
- 238000000354 decomposition reaction Methods 0.000 abstract description 3
- 229940069780 barley extract Drugs 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 11
- 241000220259 Raphanus Species 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 150000003212 purines Chemical class 0.000 description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 240000008564 Boehmeria nivea Species 0.000 description 2
- 241000132536 Cirsium Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000008827 biological function Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000003826 Artemisia Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000209529 Arum maculatum Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 244000030166 artemisia Species 0.000 description 1
- 235000009052 artemisia Nutrition 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000010485 coping Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229960001109 policosanol Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
본 발명은 밀가루에 새싹보리 성분이 함유된 표고버섯을 조합한 국수나 칼국수 등의 면류식품의 제조방법 및 이를 이용한 국수나 칼국수 등에 관한 것으로 a). 표고버섯을 건조시키는 건조과정에 새싹보리 추출물을 간헐적으로 수차례 살포하여 볶은 보리 성분을 함유한 건조 표고버섯을 얻는 공정과, b). 볶은 보리성분을 함유한 건조 표고버섯을 로스팅 한 다음, 분쇄하여 표고버섯분말을 얻는 공정 및 c). 양배추, 구중구포 무 및 다시마를 물과 함께 가열하고 고형물을 제거하여 반죽용 물을 조제하는 공정 및 d). 밀가루, 상기 표고버섯분말, 새싹보리 및 메밀가루를 배합하고 상기 반죽용 물로 반죽하여 면류식품을 얻는 공정을 포함하는 것으로 이루어진다.
본 발명의 면류식품은 영양성분이 풍부한 표고버섯과 함께 새싹보리 분말, 메밀 및 양배추성분을 함유하고 있어 표고버섯에 함유된 퓨린의 분해물인 요산을 배출하므로 통풍 예방에 효과적이며, 또한, 양배추, 구중구포 무 및 다시마 등에 추출물로 반죽함으로 면의 풍미가 향상되는 효과도 있다.The present invention relates to a method for manufacturing noodle foods such as noodles or kalguksu by combining wheat flour with shiitake mushrooms containing barley sprouts, and noodles or kalguksu using the same, etc. a). A process of obtaining dried shiitake mushrooms containing roasted barley components by intermittently spraying sprout barley extract several times during the drying process of drying shiitake mushrooms, b). Process of roasting dried shiitake mushrooms containing roasted barley ingredients and then pulverizing them to obtain shiitake mushroom powder; and c). A process of preparing water for dough by heating cabbage, radish and kelp with water and removing solids, and d). It consists of mixing wheat flour, the shiitake mushroom powder, barley sprouts, and buckwheat flour and kneading the dough with the kneading water to obtain a noodle food.
The noodle food of the present invention contains nutritious shiitake mushrooms along with sprout barley powder, buckwheat, and cabbage ingredients, so it is effective in preventing gout by excreting uric acid, which is a decomposition product of purine contained in shiitake mushrooms, and is also effective in preventing gout. The flavor of noodles is also improved by kneading with extracts such as Gupo radish and kelp.
Description
본 발명은 국수나 칼국수 등 면류식품의 제조방법에 관한 것이며, 구체적으로는 밀가루에 표고버섯, 새싹보리분말, 메밀가루 등이 첨가된 면류식품 및 그 제조방법에 관한 발명이다. The present invention relates to a method for manufacturing noodle foods such as noodles or kalguksu, and specifically, to a noodle food in which shiitake mushrooms, barley sprout powder, buckwheat flour, etc. are added to wheat flour, and a method for manufacturing the same.
우리나라는 예로부터 밀가루를 재료로 하여 만든 국수나 칼국수, 수제비 등으로 조리한 면류식품은 조리법이 간편하여 식사대용으로 즐겨먹고 있으나, 조리법 및 재료가 전통적인 관습에 벗어나지 못하고 있고 또한, 이들 면류식품은 탄수화물이 주류를 이루고 소량의 단백질를 함유하고 있어, 영양 및 건강 측면에서는 좋은 식품이라 할 수 없는 문제점이 있었다.In Korea, noodles made with wheat flour, kalguksu, and sujebi have been enjoyed as meal replacements since ancient times because they are easy to cook. However, the cooking methods and ingredients do not deviate from traditional customs, and these noodle foods contain carbohydrates. Since it is mainstream and contains a small amount of protein, there is a problem in that it cannot be considered a good food in terms of nutrition and health.
그러나, 최근에는 식생활패턴이 변화되면서 가공식품, 반가공식품, 즉석식품 및 기능성식품 등이 활발하게 개발되고 있어 이와 더불어 국수나 칼국수, 수제비 등 면류식품도 전통적인 재료나 조리법에 벗어나 건강식품 내지 소비자의 욕구를 충족시킬 수 있는 기호식품 등으로 발전시키기 위하여 다양한 부재료를 첨가한 면류에 대한 연구개발이 이루어지고 있다.However, recently, as eating patterns have changed, processed foods, semi-processed foods, instant foods, and functional foods have been actively developed. In addition, noodle foods such as noodles, kalguksu, and sujebi have also moved away from traditional ingredients and recipes to serve as health foods or consumer foods. Research and development is being conducted on noodles with various auxiliary ingredients to develop them into favorite foods that can satisfy people's needs.
국수 등의 면류식품과 관련한 선행기술을 예로 들면 대한민국 등록특허공보 등록번호 10-1227372호에는 밀가루 100중량부에 대해 생마(生麻) 10 내지 20중량부, 콩가루 3 내지 10중량부, 난백 1 내지 6중량부, 탈지분유 1 내지 4중량부, 식용유지 0.2 내지 3중량부, 검류 0.1 내지 1중량부, 소금 0.2 내지 1중량부 및 18 내지 50℃ 온도의 정제수 10 내지 50중량부를 혼합하여 이루어진 조성물을 10 내지 25분간 교반하며 반죽하는 제1공정과, 상기 반죽한 혼합조성물을 3 내지 5℃의 온도에서 24시간 저온 숙성시키는 제2공정 및 상기 숙성시킨 혼합조성물을 다시 10 내지 25분간 교반하는 제3공정을 포함하는 것을 특징으로 하는 국수 또는 수제비용 반죽조성물의 제조방법을 개시하고 있으며, 대한민국 등록특허공보 등록번호 10-1516564호에는 밀가루 100중량부에 대하여 전분 8 ~ 10중량부, 개똥쑥잎 분말 4 ~ 5중량부, 모시잎 분말 1.5 ~ 2중량부, 엉겅퀴잎 분말 1.5 ~ 2중량부, 식염 0.2 ~ 0.5중량부를 포함하는 것을 특징으로 하는 개똥쑥잎, 모시잎 및 엉겅퀴를 함유하는 국수, 칼국수 또는 수제비용 반죽 조성물이 개시되어 있으며, 또한, 대한민국 등록특허공보 등록번호 10-2120291호에는 복령을 세척하고 껍질을 제거하여 준비하는 제 1단계; 상기 준비된 복령을 건조 및 분쇄하는 제 2단계; 표고버섯을 건조 및 분쇄하는 제 3단계; 상기 건조 및 분쇄된 복령, 상기 건조 및 분쇄된 표고버섯, 밀가루, 소금, 물을 혼합하여 반죽물을 제조하는 제 4단계; 상기 반죽물을 5℃에서 24시간 동안 숙성하는 제 5단계; 상기 숙성된 반죽물을 제면하는 제 6단계;를 포함하며, 상기 제 1단계에서는, 상기 복령을 세척하고 물수건으로 상기 복령을 감싼 다음 25 내지 28℃의 온도와 70%의 습도에 48시간 동안 보관한 다음 껍질을 제거하는 것을 특징으로 하는 복령과 표고버섯을 이용한 국수 제조방법을 개시하고 있다.For example, in the prior art related to noodle foods such as noodles, Republic of Korea Patent Publication No. 10-1227372 contains 10 to 20 parts by weight of raw yam, 3 to 10 parts by weight of soybean flour, and 1 to 1 to 10 parts of egg white for 100 parts by weight of wheat flour. A composition made by mixing 6 parts by weight, 1 to 4 parts by weight of skim milk powder, 0.2 to 3 parts by weight of edible oil, 0.1 to 1 part by weight of gum, 0.2 to 1 part by weight of salt, and 10 to 50 parts by weight of purified water at a temperature of 18 to 50°C. A first step of kneading while stirring for 10 to 25 minutes, a second step of low-temperature aging the kneaded mixed composition for 24 hours at a temperature of 3 to 5°C, and stirring the aged mixed composition for another 10 to 25 minutes. A method for manufacturing a dough composition for noodles or homemade dough is disclosed, which includes three steps. In Korea Patent Publication No. 10-1516564, 8 to 10 parts by weight of starch and mugwort leaf powder per 100 parts by weight of flour are disclosed. Noodles, kalguksu or noodles containing artemisia leaves, ramie leaves and thistle, characterized in that they contain 4 to 5 parts by weight, 1.5 to 2 parts by weight of ramie leaf powder, 1.5 to 2 parts by weight of thistle leaf powder, and 0.2 to 0.5 parts by weight of table salt. A dough composition for homemade costs is disclosed, and in addition, in Republic of Korea Patent Publication No. 10-2120291, a first step of preparing the bokryeong by washing and removing the skin; A second step of drying and grinding the prepared bokryeong; A third step of drying and grinding shiitake mushrooms; A fourth step of preparing a dough by mixing the dried and pulverized Bokryeong, the dried and pulverized shiitake mushrooms, flour, salt, and water; A fifth step of maturing the dough at 5°C for 24 hours; A sixth step of making noodles from the aged dough; In the first step, the Bokryeong is washed, wrapped with a wet towel, and then stored at a temperature of 25 to 28° C. and humidity of 70% for 48 hours. Then, a method for manufacturing noodles using bokryeong and shiitake mushrooms is disclosed, which involves removing the skin.
본 발명은 면류의 주재료인 밀가루에 첨가되는 부재료들이 서로 조화되어 건강에 유익하면서 풍미 등을 개선한 국수나 칼국수, 수제비 등의 면류식품을 개발하여 본 발명을 완성하였다.The present invention was completed by developing noodle foods such as noodles, kalguksu, and sujebi, which are beneficial to health and have improved flavor by harmonizing the auxiliary ingredients added to flour, the main ingredient of noodles.
본 발명은 영양학적으로 다소 부족한 기존의 국수나 칼국수 등의 면류식품에 첨가되는 부재료들이 서로 조화되면서 건강에 유익하고 풍미 등을 개선한 면류제품의 제조방법 및 이를 이용한 면류식품에 관한 발명으로 보다 구체적으로는 밀가루에 새싹보리 성분이 함유된 표고버섯을 조합한 면류 조리용 반죽물과 그 반죽물을 이용하여 국수나 칼국수 등을 조리한 면류 식품의 제공을 목적으로 하는 것이다. The present invention relates to a method of manufacturing noodle products that are beneficial to health and improve flavor by harmonizing auxiliary ingredients added to existing noodle foods such as noodles or kalguksu, which are nutritionally somewhat lacking, and to noodle foods using the same. The purpose is to provide a noodle cooking dough made by combining wheat flour with shiitake mushrooms containing sprouts and noodle foods made by cooking noodles, kalguksu, etc. using the dough.
본 발명의 목적을 달성하기 위한 과제의 해결수단으로 국수나 칼국수 등 면류 조리용 반죽물의 제조방법은 As a means of solving the problem to achieve the purpose of the present invention, a method for producing dough for cooking noodles such as noodles or kalguksu is provided.
a). 표고버섯을 건조시키는 건조과정에 새싹보리 추출물을 간헐적으로 수차례 살포하여 새싹보리 성분을 함유한 건조 표고버섯을 얻는 공정과, b). 새싹보리 성분을 함유한 건조 표고버섯을 로스팅 한 다음, 분쇄하여 표고버섯분말을 얻는 공정 및 c). 양배추, 구중구포 무우 및 다시마를 물과 함께 가열하고 고형물을 제거하여 반죽용 물을 조제하는 공정 및 d). 밀가루와 메밀가루, 상기 표고버섯분말 및 새싹보리 분말을 균일하게 혼합한 후 상기 반죽용 물로 반죽하여 면류 조리용 반죽물을 얻는 공정을 포함하며, 본 발명의 국수나 칼국수 등의 면류 조리용 반죽물의 제조방법에 따른 일 실시형태는 a). 정선된 표고버섯을 세절하여 건조시키는 건조과정에 새싹보리 추출물을 간헐적으로 3 ~ 5회 살포하면서 건조시켜 새싹보리 성분을 함유한 마른 표고버섯을 얻는 제1공정, b) 상기 제 1 공정의 마른 표고버섯을 볶은 다음, 분쇄하여 표고버섯분말을 얻는 제2공정, c). 물 100중량부에 대하여, 양배추 10 ~ 15중량부, 구중구포 무우 10 ~ 15중량부 및 다시마 5 ~ 10중량부를 가열하여 고형물을 제거하고 반죽용 추출물을 제조하는 제3공정 및 d). 밀가루 100중량부에 대하여 상기 표고버섯분말 10 ~ 15중량부, 새싹보리 분말 10 ~ 15중량부, 메밀가루 20 ~ 25중량부, 전분 2 ~ 5중량부, 소금 0.5 ~ 1중량부를 상기 반죽용 물에 배합하여 반죽하고 숙성하여 면류 조리용 반죽물을 제조하는 제4공정을 포함하는 것으로 이루어진다.a). A process of obtaining dried shiitake mushrooms containing barley sprout components by intermittently spraying barley sprout extract several times during the drying process of drying shiitake mushrooms, b). Process of roasting dried shiitake mushrooms containing sprout barley ingredients and then pulverizing them to obtain shiitake mushroom powder; and c). A process of preparing water for dough by heating cabbage, radish and kelp with water and removing solids, and d). It includes the step of uniformly mixing wheat flour, buckwheat powder, the shiitake mushroom powder, and barley sprout powder and then kneading the dough with the kneading water to obtain a dough for cooking noodles, such as noodles or kalguksu of the present invention. One embodiment according to the manufacturing method is a). The first process of obtaining dried shiitake mushrooms containing barley sprout components by intermittently spraying and drying barley sprout extract 3 to 5 times during the drying process of cutting and drying selected shiitake mushrooms, b) Dried shiitake mushrooms in the first process The second process of frying mushrooms and then pulverizing them to obtain shiitake mushroom powder, c). The third process of removing solids and preparing an extract for dough by heating 10 to 15 parts by weight of cabbage, 10 to 15 parts by weight of Gujunggupo radish, and 5 to 10 parts by weight of kelp for 100 parts by weight of water, and d). For 100 parts by weight of flour, 10 to 15 parts by weight of the shiitake mushroom powder, 10 to 15 parts by weight of barley sprout powder, 20 to 25 parts by weight of buckwheat flour, 2 to 5 parts by weight of starch, and 0.5 to 1 part by weight of salt are used as water for the dough. It consists of a fourth process of mixing, kneading, and aging to produce a dough for cooking noodles.
표고버섯은 독특한 향기와 맛이 있으며, 고혈압과 심장병 환자에게 좋은 식품인 동시에 혈청 지질농도 저하효과, 면역증강 효과 등의 여러 생체 기능 조절작용이 널리 알려져 있어 성인병의 예방 및 개선에 효과가 기대되어 그 이용성이 날로 증대되고 있다. Shiitake mushrooms have a unique scent and taste, and are a good food for patients with high blood pressure and heart disease. At the same time, they are widely known for their effects in regulating various biological functions, such as lowering serum lipid concentration and enhancing immunity, so they are expected to be effective in preventing and improving adult diseases. Usability is increasing day by day.
상기한 표고버섯은 섬유질, 무기질 및 비타민류 등의 영양성분이 풍부하여 우수한 식품소재로 알려져 있으나 퓨란이 함유되어 있어 요산으로 분해될 수 있으므로 체내의 요산수치를 높이고 때로는 통풍을 유발할 수 있다.The above-mentioned shiitake mushrooms are known to be excellent food ingredients because they are rich in nutrients such as fiber, minerals, and vitamins, but because they contain furan, they can be decomposed into uric acid, which can increase uric acid levels in the body and sometimes cause gout.
보리의 싹을 틔운 새싹보리는 가정에서도 손쉽게 재배가 가능해 파종하고 13 ~ 15일 후 20cm 정도 자랐을 때, 수확할 수 있는 것으로 새싹보리에는 칼륨과 칼슘 등의 무기성분과 비타민 C 및 폴리코사놀, 사포니린, 유리아미노산, 플라보노이드 등 45종의 다양한 생리활성물질이 함유되어 있으며, 칼슘은 우유의 4배이고, 식이섬유는 고구마의 20배이며, 비타민C는 레몬의 2배나 포함하는 등 영양성분이 풍부하고, 새싹보리의 추출물은 고지혈증, 당뇨병, 통풍 등에 효과가 있는 것으로 알려져 있다. Barley sprouts can be easily grown at home and can be harvested 13 to 15 days after sowing when they grow about 20 cm. Barley sprouts contain inorganic elements such as potassium and calcium, as well as vitamin C, policosanol, and saponirin. , free amino acids, flavonoids, etc., and contain 45 different types of biologically active substances. Calcium is 4 times that of milk, dietary fiber is 20 times that of sweet potatoes, and vitamin C is twice that of lemons. It is rich in nutrients. Extracts from barley sprouts are known to be effective in treating hyperlipidemia, diabetes, and gout.
본 발명에 따른 표고버섯을 함유하는 면류 조리용 반죽물은 표고버섯에 새싹보리 분말과 메밀을 첨가함으로써 이들 식품들은 건강에 유익할 뿐 아니라 요산을 배출하는 기능을 지니고 있으며, 또한 반죽물에 퓨린 배출을 도우는 양배추 성분을 더 함유시켜 인체에 잔류하는 퓨란의 분해물인 요산을 제거하는 데 효과가 있다.The dough for cooking noodles containing shiitake mushrooms according to the present invention adds barley sprout powder and buckwheat to shiitake mushrooms, so these foods are not only beneficial to health, but also have the function of excreting uric acid and purines into the dough. It is effective in removing uric acid, a decomposition product of furan remaining in the human body, by containing additional cabbage ingredients that help.
그리고 본 발명의 제조방법에 따라 제조된 면류 조리용 반죽물은 국수나 칼국수 등을 제조하는 제면기로 면을 제조하여 조리하며, 또 수제비 등의 음식물로도 조리하는 것이 가능하다.In addition, the noodle cooking dough prepared according to the manufacturing method of the present invention can be cooked by making noodles with a noodle making machine for making noodles or kalguksu, and can also be cooked with food such as sujebi.
본 발명의 면류 식품은 영양성분이 풍부하고 유익한 기능을 갖는 표고버섯, 새싹보리 분말, 밀가루, 메밀가루 및 양배추성분을 함유한 반죽물로 상기의 새싹보리, 양배추 및 구중구포 무 추출물은 표고버섯에 함유된 퓨린의 분해물인 요산뿐만 아니라 우리 인체에 축적되어 있는 요산을 배출하는데 효과적이므로 통풍이 우려되는 소비자도 부담 없이 즐길 수 있고 또한, 상기 추출물을 면의 풍미를 향상되는 효과도 있다.The noodle food of the present invention is a dough containing shiitake mushrooms, barley sprout powder, wheat flour, buckwheat flour, and cabbage ingredients that are rich in nutrients and have beneficial functions. The barley sprouts, cabbage, and radish extracts are added to shiitake mushrooms. Since it is effective in excreting not only uric acid, which is a decomposition product of purines, but also uric acid accumulated in the human body, consumers who are concerned about gout can enjoy it without burden, and the extract also has the effect of improving the flavor of noodles.
도 1은 면류제조 공정도이다.Figure 1 is a noodle manufacturing process diagram.
본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다. 또한, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 판례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In describing the present invention, if a detailed description of a related known function or configuration is judged to unnecessarily obscure the gist of the present invention, the detailed description will be omitted. In addition, the terms described below are terms defined in consideration of functions in the present invention, and may vary depending on the intention of the user or operator or precedents. Therefore, the definition should be made based on the contents throughout this specification.
이하, 본 발명의 이해를 돕기 위하여 구체예 등을 들어 상세하게 설명하기로 한다. 아래에서는 실시예(제조예)를 통하여 본 발명에 따른 표고버섯을 함유한 국수나 칼국수 등 면류식품과 그 제조방법에 대하여 보다 구체적으로 설명하지만 아래 기재에 의해 본 발명이 한정되는 것은 아니다.Hereinafter, to aid understanding of the present invention, it will be described in detail with specific examples. Below, noodle foods such as noodles or kalguksu containing shiitake mushrooms according to the present invention and their manufacturing method will be described in more detail through examples (preparation examples), but the present invention is not limited by the description below.
본 발명의 면류식품의 제조방법에 따른 일 실시형태는 a). 정선된 표고버섯을 세절하여 건조시키는 건조과정에 새싹보리 추출물을 간헐적으로 3 ~ 5회 살포하면서 건조시켜 볶은 새싹보리 성분을 함유한 마른 표고버섯을 얻는 제 1 공정, b) 상기 제 1 공정의 마른 표고버섯을 볶은 다음, 분쇄하여 볶은 표고버섯분말을 얻는 제 2 공정, c). 물 100중량부에 대하여, 양배추 10 ~ 15중량부, 구중구포 무 10 ~ 15중량부 및 다시마 5 ~ 10중량부를 넣고 가열한 후 고형물을 제거하여 반죽용 추출물 제조하는 제 3 공정 및 d). 밀가루 100중량부에 대하여 상기 표고버섯분말 10 ~ 15중량부, 메밀가루 20 ~ 25중량부, 새싹보리 분말 10 ~ 15중량부, 전분 2 ~ 5중량부, 소금 0.5 ~ 1중량부를 상기 반죽용 물에 배합하여 반죽하고, 숙성시켜 면류 조리용 반죽물을 제조하는 제4공정을 포함하는 것으로 이루어진다.One embodiment according to the method for producing noodle food of the present invention is a). A first step of obtaining dried shiitake mushrooms containing roasted barley sprouts by intermittently spraying barley sprout extract 3 to 5 times during the drying process of cutting selected shiitake mushrooms and drying them, b) Dry shiitake mushrooms containing roasted barley sprouts Second process of roasting shiitake mushrooms and then pulverizing them to obtain roasted shiitake mushroom powder, c). For 100 parts by weight of water, 10 to 15 parts by weight of cabbage, 10 to 15 parts by weight of radish, and 5 to 10 parts by weight of kelp are added, heated, and solids are removed to prepare an extract for dough, and d). For 100 parts by weight of flour, 10 to 15 parts by weight of the shiitake mushroom powder, 20 to 25 parts by weight of buckwheat flour, 10 to 15 parts by weight of barley sprout powder, 2 to 5 parts by weight of starch, and 0.5 to 1 part by weight of salt are used as water for the dough. It consists of a fourth process of mixing, kneading, and maturing to produce a dough for cooking noodles.
본 발명에 따른 상기 제1공정은 새싹보리 성분을 함유한 마른 표고버섯을 제조하는 단계로써 선별된 표고버섯을 건조기를 이용하거나 또는 자연건조로 건조하는 과정에 간헐적으로 새싹보리 추출물을 분사하면서 건조시키는 것으로 이루어지며 회수는 건조시간을 감안하여 건조과정에 3 ~ 5회 분사하면서 건조시키는 것이 바람직하다.The first process according to the present invention is a step of manufacturing dried shiitake mushrooms containing barley sprout components, and the selected shiitake mushrooms are dried using a dryer or natural drying while intermittently spraying barley sprout extract. Considering the drying time, recovery is preferably done by spraying 3 to 5 times during the drying process.
상기 표고버섯을 독특한 향기와 맛이 있으며, 고혈압과 심장병 환자에게 좋은 식품인 동시에 혈청 지질농도 저하효과, 면역증강 효과 등의 여러 생체 기능 조절작용이 널리 알려져 있어 누구나 쉽게 입수할 수 있다.The shiitake mushroom has a unique aroma and taste, and is a good food for patients with high blood pressure and heart disease. At the same time, it is widely known for its effects in regulating various biological functions such as lowering serum lipid concentration and enhancing immunity, so anyone can easily obtain it.
표고버섯은 영양성분이 풍부한 건강식품이지만, 표고버섯은 부작용으로 퓨린이 함유되어 있어 요산으로 분해될 수 있으며 요산은 때때로 통풍을 유발시킬 수 있으므로 통풍 증상이 있는 경우 표고버섯의 섭취가 우려될 수 있다.Shiitake mushrooms are a health food rich in nutrients, but as a side effect, shiitake mushrooms contain purines and can be broken down into uric acid. Uric acid can sometimes cause gout, so if you have gout symptoms, you may be concerned about consuming shiitake mushrooms. .
상기 제1공정은 퓨린을 함유한 표고버섯의 적절한 섭취를 위하여 요산 배출에 도움이 되는 새싹보리 추출물을 표고버섯에 조합하여 표고버섯의 부작용을 적절하게 대처하는 것으로 이루어진다.The first process consists of appropriately coping with the side effects of shiitake mushrooms by combining shiitake mushrooms with barley sprout extract, which helps excrete uric acid, in order to properly consume purine-containing shiitake mushrooms.
상기 제1공정의 표고버섯에 향표고버섯을 추가로 조합 사용할 수 있으며, 향표고버섯은 표고버섯의 개량품종으로 표고버섯의 진한 향을 느낄 수 있어, 표고버섯과 향표고버섯을 중량비로 1;0.3 비율로 조성하는 것이 바람직하다.Scented shiitake mushrooms can be additionally used in combination with the shiitake mushrooms in the first process above. Scented shiitake mushrooms are an improved variety of shiitake mushrooms, and the rich aroma of shiitake mushrooms can be felt. The weight ratio of shiitake mushrooms and scented shiitake mushrooms is 1; It is preferable to composition it at a ratio of 0.3.
상기 새싹보리 추출물은 통상적인 새싹 보리차를 제조하는 방법으로 이루어지며 예를 들면, 정선된 새싹보리를 로스팅기 등을 이용하여 연한 갈색을 나타낼 때까지 볶아서 얻어진 새싹보리 3 ~ 5중량부를 끓는 물에 투입하고, 일정시간 가열하여 충분하게 추출한 다음, 상온으로 냉각한 후, 고형물을 제거하여 새싹보리 추출물을 얻는다.The sprout barley extract is made by a conventional method of producing sprout barley tea. For example, 3 to 5 parts by weight of sprout barley obtained by roasting selected sprout barley using a roaster, etc. until light brown is added to boiling water. Then, it is heated for a certain period of time to sufficiently extract it, then cooled to room temperature, and the solids are removed to obtain a barley sprout extract.
상기 새싹보리 추출물은 보리차로 하여 남녀노소 누구나 쉽게 섭취하는 음료로써 카페인이 없고 이뇨효과가 있어 요산배출에 도움을 줌으로 표고버섯에 적절히 조합되어 퓨린을 함유한 표고버섯의 부작용을 적절하게 대처할 수 있다.The barley sprout extract is made from barley tea and is easily consumed by people of all ages. It is caffeine-free and has a diuretic effect, helping to excrete uric acid. When combined appropriately with shiitake mushrooms, the side effects of purine-containing shiitake mushrooms can be appropriately dealt with. .
본 발명에 따른 상기 제 2 공정은 새싹보리 성분을 함유한 마른 표고버섯을 볶은 다음 분쇄하여 분말을 제조하는 단계로써, 상기 제 2 공정은 상기 볶은 표고버섯을 로스팅기 등을 이용하여 로스팅하며 예를 드면, 로스팅기를 이용하여 180 ~ 200℃에서 2 ~ 5분간 로스팅하여 냉각시킨 볶은 표고버섯을 얻은 다음 분쇄기로 5 ~ 20㎛ 크기로 분쇄하여 볶은 표고버섯 분말을 제조한다.The second process according to the present invention is a step of roasting dried shiitake mushrooms containing sprout barley ingredients and then pulverizing them to produce powder. The second process involves roasting the roasted shiitake mushrooms using a roaster, etc., for example When done, use a roasting machine. Cooled roasted shiitake mushrooms are obtained by roasting at 180 to 200°C for 2 to 5 minutes, and then ground to a size of 5 to 20㎛ with a grinder to produce roasted shiitake mushroom powder.
본 발명에 따른 상기 제3공정은 반죽용 물을 제조하는 단계로써, 물 100중량부에 양배추 10 ~ 15중량부 구중구포 무 10 ~ 15중량 및 다시마 5 ~ 10중량부로 조성하고, 가열하여 고형물을 얻어지는 추출액을 반죽용 물로 이용하는 것으로 이루어진다.The third process according to the present invention is a step of preparing water for dough, which is composed of 100 parts by weight of water, 10 to 15 parts by weight of cabbage, 10 to 15 parts by weight of Gujunggupo radish, and 5 to 10 parts by weight of kelp, and heated to form solids. It consists in using the obtained extract as water for kneading.
상기 양배추는 칼슘, 비타민, 식이섬유 등을 함유하고 있어 건강에 좋은 채소일 뿐 아니라 양배추 역시 요산 배출에 도움을 줌으로 본 발명의 표고버섯을 이용하는 반죽물에 조성되어 표고버섯의 부작용을 방지하는데 있어 새싹보리차 성분과 함께 상승작용을 하며 다시마는 반죽용 면에 조성되어 풍미를 향상시킨다.The cabbage is not only a healthy vegetable as it contains calcium, vitamins, dietary fiber, etc., but cabbage also helps excrete uric acid, so it is used in the dough using shiitake mushrooms of the present invention to prevent side effects of shiitake mushrooms. It has a synergistic effect with the ingredients of barley sprout tea, and kelp is added to the kneading noodles to improve the flavor.
상기 구중구포 무는 무를 수증기로 찌고, 건조시키는 과정을 아홉번 수행하여 얻어지는 무로 시판되고 있어 쉽게 입수할 수가 있으며, 당뇨, 고혈압 예방 등에 도움이 되며 반죽용 면에 조성되어 풍미를 향상시킨다.The Gujunggupo radish is commercially available as a radish obtained by steaming and drying the radish nine times. It is helpful in preventing diabetes and high blood pressure, and is added to dough noodles to improve flavor.
본 발명에 따른 제4공정은 밀가루와 상기한 볶은 표고버섯 분말, 메밀가루, 새싹보리 분말 등을 이용하여 국수나 칼국수용 반죽물을 제조하는 단계이며 제면용 밀가루 100중량부에 대하여 상기 볶은 표고버섯분말 10 ~ 15중량부, 메밀가루 20 ~ 25중량부, 새싹보리 분말 10 ~ 15중량부, 전분 2 ~ 5중량부, 소금 0.5 ~ 1중량부를 상기 반죽용 물을 배합하여 반죽하고 숙성시켜 면류 조리용 반죽물을 제조하는 것으로 이루어진다.The fourth process according to the present invention is a step of manufacturing dough for noodles or kalguksu using wheat flour and the above-mentioned roasted shiitake mushroom powder, buckwheat flour, barley sprout powder, etc., and the roasted shiitake mushrooms are added to 100 parts by weight of flour for noodle making. 10 to 15 parts by weight of powder, 20 to 25 parts by weight of buckwheat flour, 10 to 15 parts by weight of barley sprout powder, 2 to 5 parts by weight of starch, and 0.5 to 1 part by weight of salt are mixed with the above kneading water, kneaded, aged, and cooked noodles. It consists of manufacturing the dough for use.
상기 제4공정에서 조성되는 메밀도 요산 배출 효과를 지니고 있어 통풍 예방에 효과적인 식품으로 밀가루 100중량부에 대하여 20 ~ 25중량부로 조성되며 상기 25중량부 이상을 함유하면 면의 고유한 식감 및 풍미가 감소되어 통상의 메밀국수에 비하여 적은 량으로 조성되어야 하며, 전분은 볶은 표고버섯분말, 메밀가루의 배합 시 점결성 및 면의 식감 등이 떨어지는 것을 방지하기 위하여 첨가한다.Buckwheat prepared in the fourth process also has the effect of excreting uric acid and is an effective food for preventing gout. It is composed of 20 to 25 parts by weight per 100 parts by weight of wheat flour. If it contains more than 25 parts by weight, the unique texture and flavor of noodles are maintained. It must be reduced and composed in a smaller amount than regular buckwheat noodles, and starch is added to prevent the cohesion and texture of the noodles from decreasing when mixing roasted shiitake mushroom powder and buckwheat flour.
본 발명에 따른 면류 조리용 반죽물은 제면기 등으로 면을 제조하여 국수 또는 칼국수 등의 면 음식물로 조리하며, 조리된 면을 볶은 새싹보리 성분, 볶은 표고버섯분말, 구중구포 무 등이 조화되어 풍미가 개선되고 기호성도 우수하며, 수제비로 조리하는 것도 가능하다.The dough for cooking noodles according to the present invention is made by manufacturing noodles using a noodle making machine, etc., and cooking them with noodle foods such as noodles or kalguksu, and the cooked noodles are mixed with ingredients such as roasted barley sprouts, roasted shiitake mushroom powder, and radish to create a flavor. has been improved and has excellent palatability, and it is also possible to cook it with sujebi.
<실시예><Example>
1. 제 1 공정 내지 제 3 공정(표고버섯 함유 부재료 제조)1. Process 1 to 3 (manufacture of auxiliary materials containing shiitake mushrooms)
건조기에 정선하고 세절한 표고버섯을 안치하여 건조하면서 새싹보리 추출물을 3회 살포하면서 건조시켜 새싹보리 추출물이 함유된 마른 표고버섯을 제조한다.Selected and finely chopped shiitake mushrooms are placed in a dryer and dried while spraying barley sprout extract three times to produce dried shiitake mushrooms containing barley sprout extract.
상기 마른 표고버섯을 로스팅기에 투입하고 190℃에서 3분간 로스팅한 다음 로스팅기로부터 배출하여 상온으로 냉각한 다음 분쇄하여 볶은 표고버섯 분말을 제조한다.The dried shiitake mushrooms are put into a roaster, roasted at 190°C for 3 minutes, discharged from the roaster, cooled to room temperature, and then pulverized to prepare roasted shiitake mushroom powder.
준비한 가열용기에 물 100중량부에 대하여 양배추 15중량부 구중구포 무 15중량부 및 다시마 5중량부를 투입하고 가열한 다음 고형물을 제거하여 얻어진 추출액을 준비한다.Into the prepared heating container, add 15 parts by weight of cabbage, 15 parts by weight of radish and 5 parts by weight of kelp for 100 parts by weight of water, heat, and then remove the solids to prepare the resulting extract.
2. 제 4 공정 (제면용 반죽물 제조)2. 4th process (preparation of dough for noodle making)
반죽기에 제면용 밀가루 100중량부에 대하여 상기 볶은 표고버섯분말 15중량부, 메밀가루 20중량부, 볶은 보리 15중량부, 전분 3중량부, 소금 0.5중량부를 투입하여 균일하게 혼합한 후 반죽용 물을 첨가하여 반죽한 다음 냉장고에서 30℃의 온도에서 3시간 30분 동안 숙성하여 면류 조리용 반죽물을 제조한다.Add 15 parts by weight of the above-mentioned roasted shiitake mushroom powder, 20 parts by weight of buckwheat flour, 15 parts by weight of roasted barley, 3 parts by weight of starch, and 0.5 parts by weight of salt to 100 parts by weight of flour for noodle making in a dough kneader and mix evenly with water for kneading. Add and knead the dough, then ferment it in the refrigerator at a temperature of 30°C for 3 hours and 30 minutes to prepare the dough for cooking noodles.
상기 제조한 반죽물을 국수면을 제조하는데 사용되는 통상의 제면기(성형장치)를 이용하여 국수면을 제조하였다.Noodle noodles were manufactured from the dough prepared above using a typical noodle making machine (molding device) used to manufacture noodle noodles.
<시험예><Test example>
시험을 위하여 상기 <실시예>에서 제조한 국수 면을 끓려 익힌 후, 건져내어 맑은 물로 충분이 세척한 국수사리와 표고버섯을 사용하지 아니한 국수사리(비교예 1) 및 표고버섯 및 새싹보리를 첨가하지 않은 국수사리(비교예 2)에 대하여 관능평가를 실시하였다. 상기 관능검사는 전문 패널요원 남녀 각각 15명씩 30명을 대상으로 색상, 향미, 맛, 식감 및 전반적 기호도의 평가 항목에 대해 실시하였다. 관능검사는 5점 척도법으로 실시하였으며, [매우 좋다(5점), 좋다(4점), 보통이다(3점), 나쁘다(2점) 또는 매우 나쁘다(1점)]에 따라 관능검사를 수행하였고, 평가치는 평균값으로 하여 그 결과를 아래 [표 1]에 나타내었다.For the test, the noodles prepared in <Example> were Sensory evaluation was conducted on noodle sari that was boiled, cooked, taken out and thoroughly washed with clear water, noodle sari without shiitake mushrooms (Comparative Example 1), and noodle sari without shiitake mushrooms or barley sprouts (Comparative Example 2). It was carried out. The above sensory test was conducted on 30 expert panelists, 15 men and 15 men each, on the evaluation items of color, flavor, taste, texture, and overall preference. The sensory test was conducted using a 5-point scale, and the sensory test was performed according to [very good (5 points), good (4 points), average (3 points), bad (2 points), or very bad (1 point)]. The evaluation value was taken as the average value and the results are shown in [Table 1] below.
상기 [표 1]에 나타난 바와 같이 본 발명의 표고버섯을 함유한 반죽 조성물로 제조한 국수사리는 표고버섯을 사용하지 아니한 국수사리 및 표고버섯 및 새싹보리를 첨가하지 않은 국수사리에 비하여 색상이나 맛, 향미, 식감 및 전체적인 기호도면에서 기존의 기품인 비교예 1 및 비교예 2에 비하여 뛰어난 것으로 확인되었으며, 특히 향미나 맛이 비교예들의 면류에 비하여 뛰어난 것으로 확인되었다. As shown in [Table 1], the noodle soup made with the dough composition containing shiitake mushrooms of the present invention has a color and taste compared to noodles without shiitake mushrooms and noodles without shiitake mushrooms and barley sprouts. , it was confirmed that it was superior to the existing elegant Comparative Examples 1 and 2 in terms of flavor, texture, and overall preference, and in particular, it was confirmed that the flavor and taste were superior to the noodles of the comparative examples.
Claims (5)
b). 상기 제1공정의 마른 표고버섯을 볶은 다음, 냉각시킨 후 분쇄하여 볶은 표고버섯 분말을 얻는 제2공정,
c). 물 100중량부에 대하여, 양배추 10 ~ 15중량부, 구중구포 무 10 ~ 15중량부 및 다시마 5 ~ 10중량부를 가열하여 고형물을 제거하고 반죽용 물을 제조하는 제3공정 및
d). 밀가루 100중량부에 대하여 상기 표고버섯분말 10 ~ 15중량부, 메밀가루 20 ~ 25중량부, 새싹보리 분발 10 ~ 15중량부, 전분 2 ~ 5중량부, 소금 0.5 ~ 1중량부를 상기 반죽용 물을 이용하여 반죽하고 숙성시켜 면류 조리용 반죽물을 제조하는 제4공정을 포함하는 것을 특징으로 하는 면류식품의 제조방법.a). The first step is to obtain dried shiitake mushrooms containing barley sprouts by spraying barley sprout extract 3 to 5 times during the drying process of selected shiitake mushrooms,
b). A second process of roasting the dried shiitake mushrooms of the first process, cooling them, and pulverizing them to obtain roasted shiitake mushroom powder,
c). A third process of removing solids and preparing water for dough by heating 10 to 15 parts by weight of cabbage, 10 to 15 parts by weight of radish, and 5 to 10 parts by weight of kelp for 100 parts by weight of water, and
d). For 100 parts by weight of flour, 10 to 15 parts by weight of the shiitake mushroom powder, 20 to 25 parts by weight of buckwheat flour, 10 to 15 parts by weight of sprouted barley powder, 2 to 5 parts by weight of starch, and 0.5 to 1 part by weight of salt are used as water for the dough. A method for producing noodle food, comprising a fourth step of kneading and maturing using to produce a dough for cooking noodles.
상기 제1 공정의 마른 표고버섯을 180 ~ 200℃에서 2 ~ 5분 볶은 다음, 냉각시킨 후 분쇄하여 볶은 표고버섯 분말을 얻는 것을 특징으로 하는 면류식품의 제조방법. According to paragraph 1,
A method for producing noodle food, characterized in that the dried shiitake mushrooms in the first step are roasted at 180 to 200°C for 2 to 5 minutes, cooled, and then pulverized to obtain roasted shiitake mushroom powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230050668A KR102632977B1 (en) | 2023-04-18 | 2023-04-18 | Noodles containing shiitake mushrooms and their manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230050668A KR102632977B1 (en) | 2023-04-18 | 2023-04-18 | Noodles containing shiitake mushrooms and their manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102632977B1 true KR102632977B1 (en) | 2024-02-02 |
Family
ID=89900272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020230050668A KR102632977B1 (en) | 2023-04-18 | 2023-04-18 | Noodles containing shiitake mushrooms and their manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102632977B1 (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040046772A (en) * | 2002-11-28 | 2004-06-05 | 박동기 | The functional noodles and its manufacturing method |
| KR20060094140A (en) * | 2005-02-23 | 2006-08-29 | 한국식품연구원 | Noodle using extract of shiitake mushroom and manufacturing process thereof |
| KR20080014327A (en) * | 2006-08-10 | 2008-02-14 | 최두석 | The production method of noodles containing mix-powder of wild berries, shiitake, silkworms, cordyceps, and mulberry and thereof noodles |
| KR101227372B1 (en) | 2011-02-10 | 2013-01-29 | 안동시 | Dough for noodle or sujebi using yam |
| KR101516564B1 (en) | 2013-09-11 | 2015-05-04 | 한상숙 | Composion containing Artemisia annua Leaf, Ramie Leaf, Cirsium japonicum for noodle |
| KR102120291B1 (en) | 2018-10-23 | 2020-06-08 | 푸른산림영농조합법인 | Manufacturing method of noodles using poria cocos and shiitake Mushroom |
| KR20220002208A (en) * | 2019-11-21 | 2022-01-06 | 삼성팜 영농조합법인 | A Method for a Noodle Containing a Shiitake Component and a Noodle Material Produced by the Same |
| KR20220008512A (en) * | 2020-07-14 | 2022-01-21 | 박미선 | Bomal Chopped Noodles and the manufacturing method thereof |
-
2023
- 2023-04-18 KR KR1020230050668A patent/KR102632977B1/en active IP Right Grant
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040046772A (en) * | 2002-11-28 | 2004-06-05 | 박동기 | The functional noodles and its manufacturing method |
| KR20060094140A (en) * | 2005-02-23 | 2006-08-29 | 한국식품연구원 | Noodle using extract of shiitake mushroom and manufacturing process thereof |
| KR20080014327A (en) * | 2006-08-10 | 2008-02-14 | 최두석 | The production method of noodles containing mix-powder of wild berries, shiitake, silkworms, cordyceps, and mulberry and thereof noodles |
| KR101227372B1 (en) | 2011-02-10 | 2013-01-29 | 안동시 | Dough for noodle or sujebi using yam |
| KR101516564B1 (en) | 2013-09-11 | 2015-05-04 | 한상숙 | Composion containing Artemisia annua Leaf, Ramie Leaf, Cirsium japonicum for noodle |
| KR102120291B1 (en) | 2018-10-23 | 2020-06-08 | 푸른산림영농조합법인 | Manufacturing method of noodles using poria cocos and shiitake Mushroom |
| KR20220002208A (en) * | 2019-11-21 | 2022-01-06 | 삼성팜 영농조합법인 | A Method for a Noodle Containing a Shiitake Component and a Noodle Material Produced by the Same |
| KR20220008512A (en) * | 2020-07-14 | 2022-01-21 | 박미선 | Bomal Chopped Noodles and the manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20180096244A (en) | Manufacturing method of uncooked food using brown rice | |
| KR100723558B1 (en) | Manufacturing method of black glutinous rice and the product obtained therefrom | |
| KR101591646B1 (en) | Lotus root cookie and method of manufacturing the same | |
| KR100594946B1 (en) | Manufacturing process for fusion rice cake having characteristics in extended preservation period | |
| KR102054487B1 (en) | Odie-buckwheat cotton and Preparing method thereof | |
| KR102632977B1 (en) | Noodles containing shiitake mushrooms and their manufacturing method | |
| KR20200050605A (en) | Method for manufacture of powered food for a substitute food and Powered food for a substitute food manufactured therefrom | |
| CN108739922A (en) | A kind of potato compounding multigrain biscuit and preparation method thereof | |
| KR100998952B1 (en) | Manufacturing method of orange Yackwa and orange yackwa prepared thereby | |
| KR20140132223A (en) | Method of making rice powder containing rice bran and the rice powder product made by the method | |
| KR20180117001A (en) | Manufacture method of boiled gondre herb rice mixed marinade | |
| CN106106626A (en) | A kind of Fructus Lycopersici esculenti frozen tofu gem | |
| KR20210071295A (en) | Sweetness Enhancement Buseoktae Korean Soy Sauce Manufacturing Method and Apparatus | |
| KR101646900B1 (en) | Wild vegetables potato cake and manufacturing method thereof | |
| KR102556043B1 (en) | walnut confectionery containing ssanghwa and Manufacturing method thereof | |
| KR20190102616A (en) | Method for producing bread containing healthy preference food and bread produced thereby | |
| KR102330369B1 (en) | A Preparation Method of Chip-cookie Having Cacao Bean | |
| KR102486176B1 (en) | Garlic-tofu baguette bread and manufacturing method of the same | |
| KR102618394B1 (en) | Manufacturing Method of Dough for Noodle Soup | |
| KR20190083188A (en) | Manufacturing method for glutinous rise cake using embryo bud of rice | |
| KR102172033B1 (en) | Clear red bean chopped noodles and manufacturing method thereof | |
| KR102236423B1 (en) | Nutritious glutinous rice using boiled water from safflower seeds and the process of manufacture thereof | |
| KR20090121564A (en) | Manufacturing method of orange yugua and orange yugua prepared thereby | |
| KR20170108604A (en) | Manufacturing method of cereal bar and cereal bar thereby | |
| CN106879675A (en) | A kind of preparation method of cheese's jam chicken fillet the meat clip Mo |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |