KR19990002542A - Manufacturing method of bamboo shoots of bamboo shoots - Google Patents
Manufacturing method of bamboo shoots of bamboo shoots Download PDFInfo
- Publication number
- KR19990002542A KR19990002542A KR1019970026176A KR19970026176A KR19990002542A KR 19990002542 A KR19990002542 A KR 19990002542A KR 1019970026176 A KR1019970026176 A KR 1019970026176A KR 19970026176 A KR19970026176 A KR 19970026176A KR 19990002542 A KR19990002542 A KR 19990002542A
- Authority
- KR
- South Korea
- Prior art keywords
- bamboo
- bamboo shoots
- shoots
- broth
- noodles
- Prior art date
Links
- 241001330002 Bambuseae Species 0.000 title claims abstract description 43
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 42
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 42
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 42
- 239000011425 bamboo Substances 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000012149 noodles Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract description 6
- 206010020772 Hypertension Diseases 0.000 abstract description 4
- 239000002075 main ingredient Substances 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 6
- 241000219051 Fagopyrum Species 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000008719 thickening Effects 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
- A23L23/00—Soups; Sauces; 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 대나무잎과 대나무순을 주원료로 냉면육수를 제조하는 죽옆죽순 냉면육수의 제조방법에 관한 것으로, 본 발명의 제조공정은 죽순의 떫은 맛을 제거하기 위해 죽순을 잘게 썰어 물에 넣고 떫은 맛을 우려내고 1차로 이 죽순에 죽옆과 잘게 썰은 대나무를 혼합하여 2시간가량 물에 넣고 삶은 다음 2차로 사골을 넣고 10시간가량 은근하게 푹 고와 냉면육수를 제조함을 특징으로 한 것이며, 이와 같은 본 발명은 죽옆과 죽순을 주원료로 제조된 육수에 메밀냉면을 넣어 먹으므로써 고혈압등 성인병을 예방하는 건강음식으로 호평을 받을 수가 있는 장점이 있는 것이다.The present invention relates to a method of producing bamboo noodles and bamboo shoots cold noodles broth to produce cold noodles broth with bamboo leaves and bamboo shoots as a main ingredient, the manufacturing process of the present invention is finely chopped bamboo shoots to remove the astringent taste of bamboo shoots into water The first step is to mix bamboo shoots and chopped bamboo in this bamboo shoot, boil it in water for about 2 hours, boil it for 2 hours, and then cook it for 10 hours. The invention has the advantage of being acclaimed as a health food to prevent adult diseases such as high blood pressure by eating buckwheat cold noodles in the broth made from the main ingredients of bamboo shoots and bamboo shoots.
Description
본 발명은 대나무잎과 대나무순을 주원료로 냉면육수를 제조하는 죽옆죽순 냉면육수의 제조방법에 관한 것이다.The present invention relates to a method of producing the bamboo shoots and bamboo shoots cold noodles broth to produce a cold noodles broth as a main ingredient.
종래 냉면육수로 사용되는 육수는 주로 소고기나 닭고기 등의 육류를 삶은 것이 사용되었는데 이는 맛이나 향면에서 입맛을 돋구는 특이한 점이 없는 문제점이 있었다.Conventionally, the broth used as cold noodle broth was mainly boiled meat such as beef or chicken, which had a problem in that there was no peculiar point in taste or flavor.
본 발명은 이와 같은 종래의 냉면육수의 문제점을 해소하면서 죽순고유의 향긋한 향과 입맛을 돋구어주는 죽옆죽순의 냉면육수를 제공하기 위한 것이다.The present invention is to provide a cold noodle soup of bamboo shoots bamboo bamboo shoots to enhance the flavor and taste of bamboo shoots unique while solving the problems of the conventional cold noodles broth.
한방에서 죽순은 고혈압과 변비, 이뇨를 완화시키고 콜레스테롤 수치를 억제하며 죽옆은 안정, 진해, 해열, 혈액정화에 효염이 있고, 냉면의 주원료인 메밀은 체내의 열을 내려주는 염증을 가라앉히며 배변을 용이하게 하고 혈압을 내려주는 역할을 하는 것으로 알려져 있어 본 발명의 죽옆죽순 육수에 메밀냉면을 넣어 먹을 경우 성인병의 근원이 되는 콜레스테롤 억제 및 고혈압, 해열작용에 효과가 있는 것이다.Bamboo shoots in Korean herbs alleviate high blood pressure, constipation and diuresis, suppress cholesterol levels, and bamboo stalks are effective in stabilizing, thickening, fever and blood purification. Buckwheat, the main ingredient of cold noodles, calms inflammation that lowers the body's heat. It is known to play a role of lowering the blood pressure to eat buckwheat cold noodles in the bamboo shoots soup of the present invention is effective in suppressing cholesterol and hypertension, antipyretic action that is the source of adult diseases.
이하 본 발명을 실시예에 의하여 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to Examples.
[실시예]EXAMPLE
1). 죽순의 떫은 맛을 제거하기 위해 죽순을 잘게 썰어 물에 넣고 떫은 맛을 우려낸다.One). To remove the astringent taste of bamboo shoots, chop the bamboo shoots into water and immerse them in water.
2). 떫은 맛을 우려낸 죽순에 1차로 죽옆과 잘게 썰은 대나무를 혼합하여 2시간 가량 물에 넣어 삶는다.2). Bamboo shoots boiled with astringent taste are first mixed with bamboo and chopped bamboo and boiled in water for about 2 hours.
3). 죽옆, 죽순, 대나무를 삶은 물에 2차로 사골을 넣고 10시간 가량 은근하게 푹 곱는다.3). Add bamboo shoots, bamboo shoots, and bamboo to the boiled water for a second time.
상기와 같은 공정을 거쳐 본 발명의 죽옆죽순 냉면육수를 제조하는 것이며, 발명으로 제조된 육수는 메밀냉면을 넣고 그 위에 삶은 죽순을 얇게 채쳐서 넣어 먹으면 대나무의 향긋한 맛과 죽수의 달콤하고 시원한 맛이 메밀냉면의 담백한 맛과 어우러져 냉면맛의 일미를 맛보면서 죽옆죽순 냉면을 먹을 수 있는 것이다.The bamboo shoots of the present invention through the process as described above is to produce the bamboo noodle soup of the present invention, the broth prepared by the invention is put buckwheat cold noodles and put the boiled bamboo shoots thinly on top of them to eat the fragrant taste of bamboo and sweet and cool taste of bamboo buckwheat You can eat bamboo noodles with bamboo noodles while tasting the taste of cold noodles with the light taste of cold noodles.
상술한 바와 같은 본 발명은 죽옆과 죽선을 주원료로 제조된 육수에 메밀냉면을 넣어 먹으므로써 고혈압등 성인병을 예방하는 건강음식으로 호평을 받을 수가 있는 장점이 있는 것이다.The present invention as described above has the advantage that it can be well received as a healthy food to prevent adult diseases such as high blood pressure by eating buckwheat cold noodles in the broth made from porridge and bamboo line as the main raw material.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970026176A KR100229911B1 (en) | 1997-06-20 | 1997-06-20 | Preparation of cold noodle sauce made of bamboo sprout |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970026176A KR100229911B1 (en) | 1997-06-20 | 1997-06-20 | Preparation of cold noodle sauce made of bamboo sprout |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR19990002542A true KR19990002542A (en) | 1999-01-15 |
| KR100229911B1 KR100229911B1 (en) | 1999-11-15 |
Family
ID=19510474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019970026176A KR100229911B1 (en) | 1997-06-20 | 1997-06-20 | Preparation of cold noodle sauce made of bamboo sprout |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100229911B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100715659B1 (en) * | 2005-07-01 | 2007-05-09 | 오효근 | manufacture method in white birch cold noodle dish |
| KR101972975B1 (en) | 2018-07-26 | 2019-04-26 | 김래현 | A manufacturing method of cold noodle soup having radish kimchi |
| KR102539279B1 (en) | 2022-10-27 | 2023-06-02 | 양동규 | composition for cold noodle soup containging stevia |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010096011A (en) * | 2000-04-15 | 2001-11-07 | 조종수 | Method for Manufacturing Noodles Using Bomboo Shoots |
-
1997
- 1997-06-20 KR KR1019970026176A patent/KR100229911B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100715659B1 (en) * | 2005-07-01 | 2007-05-09 | 오효근 | manufacture method in white birch cold noodle dish |
| KR101972975B1 (en) | 2018-07-26 | 2019-04-26 | 김래현 | A manufacturing method of cold noodle soup having radish kimchi |
| KR102539279B1 (en) | 2022-10-27 | 2023-06-02 | 양동규 | composition for cold noodle soup containging stevia |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100229911B1 (en) | 1999-11-15 |
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