KR19980020507A - Method of manufacturing buckwheat processed foods reinforced with rutin - Google Patents
Method of manufacturing buckwheat processed foods reinforced with rutin Download PDFInfo
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- KR19980020507A KR19980020507A KR1019960039001A KR19960039001A KR19980020507A KR 19980020507 A KR19980020507 A KR 19980020507A KR 1019960039001 A KR1019960039001 A KR 1019960039001A KR 19960039001 A KR19960039001 A KR 19960039001A KR 19980020507 A KR19980020507 A KR 19980020507A
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Abstract
본 발명의 목적은 메밀순을 일정 길이(7Cm∼10Cm)가 될 때가지 재배한 다음 그 메밀순으로부터 메밀즙을 추출하고, 그 메밀즙을 이용하여 메밀가공식품을 제조함으로써 그 메밀가공식품에 함유되는 루틴성분량을 증대시킬 수 있도록 된 루틴성분이 보강된 메밀가공식품 제조방법을 제공하는 것으로, 재배용기에서 메밀을 루틴성분이 최고로 함유되는 시기까지 재배하는 제 1 단계와, 녹즙기계로 상기 재배된 메밀의 순(筍)으로부터 루틴성분이 다량함유된 메밀즙을 추출하는 제 2 단계, 상기 메밀즙을 소정 량의 물에 희석하여 루틴성분이 다량함유된 희석액을 생성하는 제 3 단계, 메밀가루와 밀가루가 소정 비율로 혼합된 혼합가루에 상기 희석액을 투입하여 상기 혼합가루를 반죽하는 제 4 단계, 상기 혼합가루의 반죽으로 루틴성분이 보강된 메밀가공식품을 생산하는 제 5 단계 및, 상기 메밀가공식품을 포장하여 출하하는 제 6 단계로 이루어져 해당 메밀가공식품을 조리하여 먹는 경우에 섭취가능한 루틴성분이 증대됨에 따라 건강식으로서의 역할을 충분히 수행하여 그 메밀가공식품을 사용한 식사를 통해서 고혈압이나 당뇨, 기타 성인병 등을 효과적으로 억제시킬 수 있을 뿐 아니라 예방할 수 있게 된다.It is an object of the present invention to grow buckwheat sprouts to a certain length (7Cm ~ 10Cm) and then extract the buckwheat juice from the buckwheat sprouts, by using the buckwheat juice to prepare processed foods contained in the buckwheat processed foods The present invention provides a method for producing buckwheat processed foods reinforced with rutin ingredients, which is capable of increasing the amount of rutin ingredients. A second step of extracting buckwheat juice containing a large amount of rutin from the buckwheat buckwheat, a third step of diluting the buckwheat juice with a predetermined amount of water to generate a diluent containing a lot of rutin, buckwheat flour and A fourth step of kneading the mixed powder by adding the diluent to the mixed powder in which flour is mixed in a predetermined ratio; The fifth step of producing a product, and the sixth step of packaging and shipping the processed buckwheat processed food, the buckwheat buckwheat buckwheat serves as a healthy food when the buckwheat processed food is cooked and eaten is increased Eating meals using processed foods can effectively prevent and prevent hypertension, diabetes, and other adult diseases.
Description
본 발명은 루틴성분이 보강된 메밀가공식품 제조방법에 관한 것으로, 보다 상세하게는 메밀가공식품제조시 메밀에 함유되어 루틴성분을 보강할 수 있도록 된 루틴성분이 보강된 메밀가공식품 제조방법에 관한 것이다.The present invention relates to a method for manufacturing buckwheat processed foods reinforced with rutin ingredients, and more particularly, to a method for producing buckwheat processed foods reinforced with rutin ingredients, which is contained in buckwheat during manufacturing of buckwheat processed foods to reinforce the routine ingredients. will be.
메밀은 그 특유의 맛을 선호하거나 다수의 영양소 특히, 루틴성분을 섭취하기 위한 소비자들에게 널리 애용되고 있다.Buckwheat is widely used by consumers who prefer its unique taste or consume a number of nutrients, especially rutin.
주지된 바와 같이, 상기 메밀에 함유되어 있는 루틴성분은 고혈압, 당뇨, 기타 성인병을 예방하거나 억제시키는 작용하는 영양소이기 때문에 상기 메밀은 기호식품으로서 뿐만 아니라 건강식품으로서의 효용성이 증대되어 그에 따른 가공식품의 개발이 요구되는 실정이다.As is well known, the buckwheat ingredient contained in the buckwheat is a nutrient acting to prevent or suppress high blood pressure, diabetes, and other adult diseases, so that the buckwheat is not only used as a favorite food but also as a health food, thereby increasing the effectiveness of the processed food. Development is required.
이와 같이 요구에 부응하여 개발되어진 메밀가공식품 예컨대 메밀국수, 메밀수재비, 메밀냉면, 메밀라면 등은 시중에서 시판되어 소비자들에게 좋은 반응을 얻고 있는 바, 이러한 메밀가공식품은 통메밀로부터 제조되어진 100%의 메밀가루를 이용하여 생산되어진 것이거나 상기 메밀가루와 밀가루가 일정 비율로 혼합되어진 혼합가루를 이용하여 생산되어진 것이 대부분이다.The buckwheat processed foods developed in response to the demands such as buckwheat noodles, buckwheat flour, buckwheat cold noodles, buckwheat ramen etc. are commercially available in the market and are well received by consumers. Such buckwheat processed foods are manufactured from whole buckwheat. It is mostly produced using 100% buckwheat flour or produced using mixed flour in which buckwheat flour and flour are mixed at a predetermined ratio.
한편, 상기 메밀가루의 통상적인 제조방법은 상기 통메밀의 껍질을 벗긴 다음 고온건조시키고, 그 고온건조된 상태의 통메밀을 분쇄기를 이용하여 분쇄시켜서 그 메밀가루를 생산하는 것이다.On the other hand, the conventional method for producing buckwheat flour is to peel the whole buckwheat and then dried at high temperature, and the whole buckwheat in the high-temperature dried state by pulverization using a grinder to produce the buckwheat flour.
그러나, 통상적으로 상기 메밀에 함유되어 있는 루틴성분은 열(熱)이나 철(Fe) 등에 민감하게 반응하여 파괴되기 때문에 상기 메밀가루를 이용하여 메밀가공식품을 생산하는 경우에는 메밀가루를 생산하는 과정에서 메밀에 함유되어있던 루틴성분이 대부분 파괴되기 때문에 그 메밀가루로서 제조되는 메밀가공식품에 함유된 루틴성분은 극소량이 되는 바, 이로 인하여 소비자가 상기 메밀가공식품을 조리해 먹는 경우에도 그 메밀가공식품으로부터 섭취가능한 루틴성분량이 미소한 실정이다.However, the routine ingredient contained in the buckwheat is sensitive to heat or iron (Fe) and is destroyed so that the process of producing buckwheat flour when producing buckwheat processed food using the buckwheat flour Since most of the routine ingredients contained in buckwheat are destroyed, the amount of routine ingredients contained in the buckwheat processed foods produced as buckwheat flour is very small. Therefore, even when consumers cook and eat the buckwheat processed foods, The amount of routine ingredients that can be ingested from food is very small.
이에, 본 발명은 상기한 사정을 감안하여 창출되어진 것으로, 메밀순을 일정 길이(7Cm∼10Cm)가 될 때가지 재배한 다음 그 메밀순으로부터 메밀즙을 추출하고, 그 메밀즙을 이용하여 메밀가공식품을 제조함으로써 그 메밀가공식품에 함유되는 루틴성분량을 증대시킬 수 있도록 된 루틴성분이 보강된 메밀가공식품 제조방법을 제공함에 그 목적이 있다.Accordingly, the present invention was created in view of the above circumstances, and the buckwheat sprouts were cultivated until they have a predetermined length (7 Cm to 10 Cm), and then the buckwheat juice was extracted from the buckwheat sprouts, and the buckwheat processing was performed using the buckwheat juice. It is an object of the present invention to provide a method for producing buckwheat processed foods reinforced with rutin ingredients that can increase the amount of rutin ingredients contained in the processed buckwheat food.
상기한 목적을 실현하기 위한 본 발명의 일실시예에 따르면, 재배용기에서 메밀을 루틴성분이 최고로 함유되는 시기까지 재배하는 제 1 단계와, 녹즙기계로 상기 재배된 메밀의 순(筍)으로부터 루틴성분이 다량함유된 메밀즙을 추출하는 제 2 단계, 상기 메밀즙을 소정 량의 물에 희석하여 루틴성분이 다량함유된 희석액을 생성하는 제 3 단계, 메밀가루와 밀가루가 소정 비율로 혼합된 혼합가루에 상기 희석액을 투입하여 상기 혼합가루를 반죽하는 제 4 단계, 상기 혼합가루의 반죽으로 루틴성분이 보강된 메밀가공식품을 생산하는 제 5 단계 및, 상기 메밀가공식품을 포장하여 출하하는 제 6 단계로 이루어진 루틴성분이 보강된 메밀가공식품 제조방법이 제공된다.According to an embodiment of the present invention for achieving the above object, the first step of cultivating buckwheat in the cultivation container until the highest content of the routine components, and the routine from the buckwheat cultivation of the buckwheat planting machine A second step of extracting the buckwheat juice containing a large amount of ingredients, a third step of diluting the buckwheat juice with a predetermined amount of water to produce a dilution solution containing a large amount of rutin components, a mixture of buckwheat flour and flour mixed in a predetermined ratio A fourth step of kneading the mixed powder by injecting the diluent into powder, a fifth step of producing a buckwheat processed food reinforced with a routine ingredient by kneading the mixed powder, and a sixth packaged and shipped of the buckwheat processed food Provided is a method for preparing buckwheat processed foods having a routine composition.
바람직하게, 본 발명에서 상기 제 1 단계에서 메밀에 루틴성분이 최고로 함유되는 시기는 메밀순의 길이가 7Cm∼10Cm 로 되는 시기인 것을 특징으로 한다.Preferably, in the first step of the present invention, the buckwheat sprout has the highest component of rutin in a length of 7 Cm to 10 Cm.
상기한 단계로 이루어진 본 발명에 의하면, 루틴 함량이 가장 많은 시기의 메밀순으로부터 메밀즙을 추출한 다음 그 메밀즙을 물에 희석하고 그 희석액을 이용해서 메밀가루나 메밀가루와 밀가루가 일정 비율로 혼합된 혼합가루를 반죽하여 특정 메밀가공식품을 생산함으로써 그 메밀가공식품에 함유되는 루틴성분량을 증대시킬 수 있게 된다.According to the present invention consisting of the above steps, the buckwheat juice is extracted from the buckwheat sprouts of the most routine times, then the buckwheat juice is diluted in water and mixed with buckwheat flour, buckwheat flour and flour using a diluent in a predetermined ratio. By kneading the mixed powder to produce a specific buckwheat processed food it is possible to increase the amount of rutin contained in the buckwheat processed food.
도 1와 도 2는 본 발명의 일실시예에 따른 루틴성분이 보강된 메밀가공식품 제조방법을 설명하기 위한 공정순서도이다.1 and 2 is a process flow chart illustrating a method for manufacturing buckwheat processed foods reinforced with a routine component according to an embodiment of the present invention.
이하, 첨부되어진 도면을 참조하여 본 발명의 일실시예에 따른 루틴성분이 보강된 메밀가공식품 제조방법을 상세하게 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail a method of manufacturing buckwheat processed foods reinforced with a routine component according to an embodiment of the present invention.
첨부되어진 도 1과 도 2는 본 발명의 일실시예에 따른 루틴성분이 보강된 메밀가공식품 제조방법을 설명하기 위한 공정순서도이다.1 and 2 is a process flow chart illustrating a method for producing buckwheat processed foods reinforced with a routine component according to an embodiment of the present invention.
먼저, 도 1에 도시된 공정순서도를 참조하여 메밀가공식품에 이용되는 희석액의 생성과정을 상세하게 설명한다.First, the production process of the diluent used in the buckwheat processed food will be described in detail with reference to the process flowchart shown in FIG. 1.
우선, 저면에 다수의 홀이 형성되어 상부로부터 투입되는 물의 배수(排水)가 용이하도록 설계되어진 재배용기에 메밀을 넣은 다음 그 메밀에 수시로 물을 투입하여 상기 메밀을 재배한다.First, buckwheat is cultivated by inserting buckwheat into a cultivation container designed to facilitate drainage of water introduced from the top by forming a plurality of holes at the bottom.
상기 메밀을 재배하는 과정에서 루틴 함량이 최고로 생성되는 시기가 상기 메밀순이 7Cm∼10Cm정도 성장한 상태이고 이 시기에 상기 메밀의 루틴함량이 최고로 포진되어 있는 점[유태종박사저(著) 식품 카르테 참고]을 감안하여 상기 메밀의 순(筍)의 길이가 일정 길이 예컨대, 7Cm∼10Cm 로 될 때가지만 상기 메밀순을 재배한다(단계 10).In the process of cultivating the buckwheat, the highest content of rutin is produced in the state where the buckwheat sprout has grown to about 7 Cm to 10 Cm, and at this time, the highest content of the buckwheat is herpes. In view of this, the buckwheat sprout is cultivated only when the length of the buckwheat sprout becomes a predetermined length, for example, 7 cm to 10 cm (step 10).
그런 다음, 길이가 7Cm∼10Cm인 메밀순의 껍질을 벗긴 상태에서 잘 다듬고, 그 다듬어진 메밀순을 녹즙기계에 투입한 다음 그 녹즙기계를 동작시켜 상기 메밀순으로부터 메밀즙을 추출한다(단계 11).Then, the buckwheat sprouts of 7 cm to 10 cm in length were trimmed well, and the buckwheat sprouts were put into the green juice machine, and then the green juice machine was operated to extract the buckwheat juice from the buckwheat sprouts (step 11 ).
이어, 그 메밀즙에 소정량의 물(H2O)을 투입하여 상기 메밀즙을 물에 희석하는데(단계 12), 그 희석결과로 메밀즙에서 함유되어 있던 루틴성분이 다량함유된 희석액이 생성된다(단계 13).Subsequently, a predetermined amount of water (H 2 O) is added to the buckwheat juice to dilute the buckwheat juice (step 12). As a result of the dilution, a dilution liquid containing a large amount of rutin contained in the buckwheat juice is produced. (Step 13).
이어, 도 2에 도시된 공정순서도를 참조하여 상기 희석액을 이용하여 메밀가공식품을 제조하는 과정을 상세하게 설명한다.Next, the process of manufacturing buckwheat processed food using the diluent will be described in detail with reference to the process flowchart shown in FIG. 2.
우선, 통메밀로부터 제조되어진 메밀가루와 밀가루를 소정 비율 예컨대, 1:1이나 2:1 등으로 혼합한 다음 그 혼합가루를 소정 횟수 체로 걸려내어 상기 메밀가루와 상기 밀가루가 균일하게 혼합되도록 한다(단계 20).First, buckwheat flour and flour prepared from whole buckwheat are mixed in a predetermined ratio, such as 1: 1 or 2: 1, and then the mixed powder is sieved through a predetermined number of times so that the buckwheat flour and the flour are uniformly mixed ( Step 20).
그런 다음, 상기 혼합가루에 상술되어진 도 1의 단계 13에서 생성되어진 희석액을 투입한 다음 상기 희석액으로부터 공급되는 수분을 이용하여 생산대상이 되는 특정 메밀가공식품에 적당하도록 소정 시간동안 반죽한다(단계 21).Then, the diluent generated in step 13 of FIG. 1 described above is added to the mixed powder, and then kneaded for a predetermined time so as to be suitable for the specific buckwheat processed food to be produced using water supplied from the diluent (step 21 ).
이어, 상기 반죽을 생산대상이 되는 특정 메밀가공식품에 적당하도록 절단하는데 예를 들어 제조업자가 메밀국수를 생산코저 하는 경우에는 상기 반죽을 국수를 만들기에 적당한 두께를 유지하도록 늘린 다음 그 반죽을 국수크기로 절단함으로써 특정 메밀가공식품을 생산한다(단계 22).Subsequently, the dough is cut to be suitable for the specific buckwheat processed food to be produced. For example, when a manufacturer produces soba noodles, the dough is increased to maintain a thickness suitable for making noodles, and then the dough is expanded to a noodles size. The specific buckwheat processed food is produced by cutting with (step 22).
그런 다음 그 생산되어진 특정 메밀가공식품를 포장하여 제품화된 메밀가공식품으로서 출하한다(단계 23).The produced specific buckwheat processed food is then packaged and shipped as commercialized buckwheat processed food (step 23).
이상 설명한 바와 같이 본 발명의 일실시예에 따른 루틴성분이 보강된 메밀가공식품 제조방법에 의하면, 메밀을 루틴 함량이 가장 많은 시기가 될때까지 재배한 다음 그 메밀순으로부터 메밀즙을 추출하고 그 메밀즙을 물에 희석한 다음 그 희석액을 이용해서 메밀가루나 메밀가루와 밀가루가 일정 비율로 혼합된 혼합가루를 반죽하여 특정 메밀가공식품을 생산함으로써 그 메밀가공식품에 함유되는 루틴성분량을 증대시킬 수 있게 된다.As described above, according to the method for manufacturing buckwheat processed foods reinforced with rutin components according to an embodiment of the present invention, the buckwheat is grown until the highest content of rutin, and then the buckwheat juice is extracted from the buckwheat sprout and the buckwheat is extracted. After diluting the juice with water, the diluent is used to knead buckwheat flour or a mixture of buckwheat flour and flour in a proportion to produce a specific buckwheat processed food to increase the amount of rutin contained in the buckwheat processed food. do.
따라서, 소비자가 루틴성분이 보강된 해당 메밀가공식품을 조리하여 먹는 경우에 섭취가능한 루틴성분이 증대됨에 따라 건강식으로서의 역할을 충분히 수행하여 그 메밀가공식품을 사용한 식사를 통해서 고혈압이나 당뇨, 기타 성인병 등을 효과적으로 억제시킬 수 있을 뿐 아니라 예방할 수 있게 된다.Therefore, when the consumer prepares and eats the buckwheat processed foods supplemented with the routine ingredients, the routine ingredients that can be ingested increase, thus fulfilling a role as a healthy food, and eating high-pressure meals, diabetes, and other adult diseases through meals using the buckwheat processed foods. Can be effectively suppressed and prevented.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960039001A KR19980020507A (en) | 1996-09-09 | 1996-09-09 | Method of manufacturing buckwheat processed foods reinforced with rutin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960039001A KR19980020507A (en) | 1996-09-09 | 1996-09-09 | Method of manufacturing buckwheat processed foods reinforced with rutin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR19980020507A true KR19980020507A (en) | 1998-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019960039001A KR19980020507A (en) | 1996-09-09 | 1996-09-09 | Method of manufacturing buckwheat processed foods reinforced with rutin |
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| Country | Link |
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| KR (1) | KR19980020507A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100675311B1 (en) * | 2005-07-12 | 2007-01-30 | 강원생물영농조합법인 | Method processing a functional food for the descent of blood sugar |
| KR100708409B1 (en) * | 2005-09-27 | 2007-04-19 | 김옥순 | Rutin Extract Method from Buckwheat Bud and extracted rutin |
| KR100714076B1 (en) * | 2005-07-12 | 2007-05-02 | 강원생물영농조합법인 | A functional food containing composition for the improvement of diabetes mellitus |
-
1996
- 1996-09-09 KR KR1019960039001A patent/KR19980020507A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100675311B1 (en) * | 2005-07-12 | 2007-01-30 | 강원생물영농조합법인 | Method processing a functional food for the descent of blood sugar |
| KR100714076B1 (en) * | 2005-07-12 | 2007-05-02 | 강원생물영농조합법인 | A functional food containing composition for the improvement of diabetes mellitus |
| KR100708409B1 (en) * | 2005-09-27 | 2007-04-19 | 김옥순 | Rutin Extract Method from Buckwheat Bud and extracted rutin |
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