KR20000013581A - Mulberry leaf cold noodle and manufacturing method thereof - Google Patents
Mulberry leaf cold noodle and manufacturing method thereof Download PDFInfo
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- KR20000013581A KR20000013581A KR1019980032526A KR19980032526A KR20000013581A KR 20000013581 A KR20000013581 A KR 20000013581A KR 1019980032526 A KR1019980032526 A KR 1019980032526A KR 19980032526 A KR19980032526 A KR 19980032526A KR 20000013581 A KR20000013581 A KR 20000013581A
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- mulberry leaf
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 74
- 240000000249 Morus alba Species 0.000 title claims abstract description 59
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 238000001035 drying Methods 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 229940100445 wheat starch Drugs 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 14
- 229940065115 grapefruit extract Drugs 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 240000000560 Citrus x paradisi Species 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 16
- 235000009569 green tea Nutrition 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- RJKFOVLPORLFTN-LEKSSAKUSA-N Progesterone Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H](C(=O)C)[C@@]1(C)CC2 RJKFOVLPORLFTN-LEKSSAKUSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 229960003387 progesterone Drugs 0.000 description 1
- 239000000186 progesterone Substances 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
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- 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
- A23V2200/04—Colour
- A23V2200/044—Colouring
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 뽕잎냉면 및 이의 제조방법에 관한 것으로, 좀 더 구체적으로는 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 뽕잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하고 통상의 방법으로 뽕잎냉면을 제조하므로서 식감의 저하가 없고 색상이 우수하면서 뽕잎의 유효성분을 다량으로 함유하도록 하는 뽕잎냉면 및 이의 제조방법에 관한 것이다.The present invention relates to mulberry leaf cold noodles and a method for manufacturing the same, more specifically, consisting of wheat flour 80 to 86% by weight, wheat starch 5 to 11% by weight, mulberry leaf powder 3 to 9% by weight and tablet salt 6-12% by weight To add a grapefruit extract 0.05 ~ 0.5% by weight to the cold noodles composition and to prepare the mulberry leaf cold noodles in a conventional manner, there is no degradation of the texture and excellent color and mulberry leaf cold noodles so that it contains a large amount of the active ingredient of mulberry leaves will be.
뽕잎은 뽕나무의 잎으로서 예로 부터 동맥경화예방, 중풍 및 임포텐츠 예방과 치료, 강장작용, 기관지염 및 천식 등을 가라 앉히는 효과, 고혈압 억제, 혈당강하 작용이 있는 것으로 알려져 있으며, 칼슘의 양이 양배추의 약 60배에 이르고, 철의 함량은 무청의 약 150배 이상이며, 루틴(프로게스테론)은 녹차의 4배 이상이고, 1995년도에 농촌진흥청과 경희대의 공동연구 결과 뽕잎과 누에에서 뽑은 실크펩타이드 오디엑스 등이 혈당강하 및 당뇨효능을 발휘하는 것으로 밝혀진 이후에 "뽕잎나라", "상비천", "뽕의신비", "실크화이버" 등이라는 상표명의 뽕잎이나 누에의 추출물을 가공한 건강 식음료가 많 개발되어 시판되고 있는 실정이다.Mulberry leaf is a leaf of mulberry tree, which has been known to prevent arteriosclerosis, prevent stroke and impotence, tonic effect, to reduce bronchitis and asthma, to suppress hypertension, and to lower blood sugar level. 60 times, iron content is about 150 times more than radish, rutin (progesterone) is 4 times more than green tea, and in 1995, joint research with Rural Development Administration and Kyung Hee University, silk peptide OD extract from mulberry leaf and silkworm After being found to exert its hypoglycemic and diabetic effects, many healthy foods and beverages were developed by processing extracts of mulberry leaves or silkworms under the trade names such as "Mulberry Leaf Country", "Sangbi Chun", "Mulbi Mystery", and "Silk Fiber". It is the fact that it is marketed.
그러나, 뽕잎은 각종 건강 식음료 용도로만 사용되었을 뿐 다른 용도로의 사용에 제한이 있어왔다.However, mulberry leaves have been used only for a variety of healthy food and beverage applications have been limited to other uses.
최근에 들어서는 각종 기능성 제품의 원료 특히, 녹차를 다른 음식물에 소량 첨가하여 녹차 고유의 맛 또는 향이 도출되도록 하는 연구가 많이 진행되고 있다. 예를 들어, 국내 공개특허 제86-8734호에서는 녹차 생엽을 증기로 찌고 열풍기에서 열풍을 가하면서 40 ∼ 50분간 타박을 가하고 다시 쪄주어 녹차의 육질과 골질을 분리시켜서 얻은 육질만을 3단계로 건조시킨 후 고형화된 육질 녹차를 고성능 분쇄기로 분쇄하여 얻게 된 분말 녹차를 소맥분, 모밀분과 적정 비율로 혼합하여 면제조기로 녹차모밀국수를 제조하는 방법이 기재되어 있고, 녹차 성분 엑기스를 얻고 이를 국수 제조시 첨가하여 녹차국수를 제조하는 방법이 알려져 있다.In recent years, many studies have been conducted to add a small amount of raw materials of various functional products, in particular, green tea to other foods, to derive the unique taste or aroma of green tea. For example, in Korean Laid-open Patent No. 86-8734, steamed green tea leaves are steamed, and hot air is blown in a hot air blower for 40 to 50 minutes, and then steamed again to separate only the meat and bone quality of the green tea. After mixing the green tea powder obtained by grinding the solidified green tea with a high-performance grinder in a suitable ratio with a wheat flour, wheat flour and a method for producing green tea soba noodles with an exempt roughness, the green tea component extract is obtained and when making noodles It is known to add green tea noodles by adding them.
그러나, 상기와 같은 종래의 방법으로 제조된 국수는 녹차에 함유된 탄닌에 의하여 비린내가 나고 풀냄새가 나서 먹기가 거북스러울 뿐만 아니라 쫄깃쫄깃하지 않으며, 반죽을 하는 과정 또는 제면시 녹차가 발효되어 제조되는 국수에서 약한 붉은 색을 띄게 되고, 비타민 C가 파괴되어 제조되는 국수가 천연 녹차 색깔이 아니고 녹차향이 뛰어나지 못하며, 대부분 녹차 분말이 너무 많이 함유되어 국수가 떫은 맛을 내는 경우가 허다하였다.However, the noodles prepared by the conventional method as described above are not only unpleasant to eat because they smell fishy and full of smell due to tannin contained in the green tea, and are not chewy, and the green tea is fermented during the kneading process or noodle making. The noodles are weak red color, and the vitamin C is destroyed, the noodles produced are not natural green tea color and do not have excellent green tea flavor, and most of them contain too much green tea powder to give the noodles a bitter taste.
또한, 일반 냉면의 제조공정 중 하나인 살균을 위한 주정침지공정을 이용하여 제품을 생산할 경우 알콜 분해성 및 수용성 비타민의 침출이 발생하여 냉면 제조공정 중에 영양성분이 파괴되는 단점이 있었다.In addition, when the product is produced using a distillation process for sterilization, one of the manufacturing process of cold noodles, alcohol degradability and water-soluble vitamin leaching occurs, which has the disadvantage that the nutritional component is destroyed during the cold noodles manufacturing process.
따라서, 본 발명의 목적은 식감 및 식미가 우수하고 색상이 좋으며 뽕잎 고유의 유효 성분을 많이 함유하는 뽕잎 냉면의 제조방법을 제공하는 데 있다.Accordingly, it is an object of the present invention to provide a method for producing mulberry leaf cold noodles, which has excellent texture and taste, good color, and contains many active ingredients unique to mulberry leaves.
본 발명의 다른 목적은 상기 목적의 방법을 이용하여 제조된 뽕잎냉면을 제공하는 데 있다.Another object of the present invention to provide a mulberry leaf cold noodles prepared using the method of the above object.
상기 목적들 뿐만 아니라 용이하게 표출될 수 있는 또 다른 목적을 달성하기 위하여 본 발명에서는 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 뽕잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하여 반죽하고 가열하여 제면한 후, 건조하는 방법으로 뽕잎냉면을 제조하므로서 식감 및 식미가 우수하고 색상이 좋으며 뽕잎 고유의 유효 성분을 많이 함유하는 뽕잎냉면을 얻을 수 있었다.In order to achieve the above object as well as another object that can be easily expressed in the present invention, wheat flour 80 to 86% by weight, wheat starch 5 to 11% by weight, mulberry leaf powder 3 to 9% by weight and tablet salt 6-12% by weight By adding 0.05 to 0.5% by weight of grapefruit extract with respect to the cold noodle composition consisting of kneading, heating, and noodle making, mulberry leaf cold noodles are prepared by the method of drying, so that the texture and taste are excellent, color is good, and many unique ingredients of mulberry leaves are unique. Mulberry leaf cold noodles containing were obtained.
도 1은 본 발명에 따른 뽕잎냉면의 제조공정도이다.1 is a manufacturing process of the mulberry leaf cold noodles according to the present invention.
본 발명을 좀 더 구체적으로 설명하면 다음과 같다.The present invention is described in more detail as follows.
본 발명에 따른 뽕잎냉면의 제조방법은 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 뽕잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하여 반죽하고 가열하여 제면한 후, 건조하고 포장하는 것으로 특징지워진다.Method for producing mulberry leaf cold noodles according to the present invention is grapefruit extract from 0.05 to 86% by weight, consisting of 80 to 86% by weight wheat flour, 5 to 11% by weight wheat flour, 3 to 9% by weight mulberry leaf powder and 6 to 12% by weight of refined salt. It is characterized by adding 0.5% by weight to kneading, heating to noodle, and then drying and packaging.
또한, 본 발명에 따른 뽕잎냉면은 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 뽕잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%가 첨가되어 구성된 것으로 특징지워진다.In addition, mulberry leaf cold noodles according to the present invention grapefruit extract 0.05 to 0.5 with respect to the cold noodles composition consisting of 80 to 86% by weight wheat flour, 5 to 11% by weight wheat flour, 3 to 9% by weight mulberry leaf powder and 6 to 12% by weight tablet salt. It is characterized by the addition of% by weight.
소맥분은 본 발명에 따른 뽕잎냉면의 주재료로 사용되는 것으로 80중량% 미만으로 사용될 경우에는 제조되는 냉면이 너무 질긴 단점이 있고, 86중량%를 초과할 경우에는 냉면 특유의 쫄깃쫄깃한 식미감을 얻을 수 없는 단점이 있다.Wheat flour is used as the main ingredient of mulberry leaf cold noodles according to the present invention, when used in less than 80% by weight, the cold noodles produced are disadvantageous too tough, and when more than 86% by weight can not obtain the unique chewy taste There are disadvantages.
또한, 소맥전분은 냉면 특유의 쫄깃쫄깃한 식미감을 제공하기 위하여 첨가하는 것으로 5 ∼ 11중량%가 첨가되는 것이 바람직하며, 5중량% 미만으로 사용될 경우에는 냉면 특유의 쫄깃쫄깃한 식미감을 얻을 수 없고, 11중량%를 초과할 경우에는 제조되는 냉면이 너무 질긴 단점이 있다.In addition, wheat starch is added in order to provide a chewy flavor unique to cold noodles, and 5 to 11 wt% is preferably added. When it is used less than 5 wt%, a unique chewy taste cannot be obtained. If the weight percentage is exceeded, there is a disadvantage that the cold noodles produced are too tough.
뽕잎 분말은 어린 뽕잎을 채취하여 정선하고 고온의 증기로 단시간 동안 찐 다음, 냉각하여 조분쇄한 후, 60℃의 온도에서 10 ∼ 15시간 정도 건조하고 80℃의 온도에서 40분간 배소한 다음, 200메쉬 이하의 입도를 갖도록 미분쇄한 뽕잎 분말을 3 ∼ 9중량% 첨가하는 것이 바람직하며, 뽕잎 분말의 사용량이 3중량% 미만일 경우에는 뽕잎의 유효성분의 양이 미약하여 첨가효과가 발현되지 않거나 미약하고 제조되는 냉면의 색상이 좋지 못하며, 9중량%를 초과할 경우에는 떫은 맛이 많이 나서 수요자가 먹기 불편한 문제점이 있다.Mulberry leaf powder is picked by young mulberry leaves and selected, steamed for a short time with high temperature steam, cooled and coarsely ground, dried for 10 to 15 hours at a temperature of 60 ℃, roasted for 40 minutes at a temperature of 80 ℃, 200 It is preferable to add 3 to 9% by weight of the finely ground mulberry leaf powder to have a particle size of less than the mesh, and when the amount of the mulberry leaf powder used is less than 3% by weight, the amount of the active ingredient of the mulberry leaf is weak and the addition effect is not expressed or is weak. And the color of the cold noodle is not good, if it exceeds 9% by weight has a lot of astringent taste, there is a problem that the consumer is uncomfortable to eat.
특히, 뽕잎냉면 생산시 뽕잎의 셀룰로오즈 성분에 의한 식감저하를 방지하고 배합시 전체에 골고루 섞여 녹차 고유의 녹색을 낼 수 있도록 200메쉬 이하의 입도를 갖는 뽕잎 분말을 첨가하는 것이 효과적이다.In particular, it is effective to add mulberry leaf powder having a particle size of 200 mesh or less to prevent texture degradation due to the cellulose component of the mulberry leaf in the production of mulberry leaf cold noodles and evenly mixed throughout the whole to give the green tea inherent green.
정제염은 제조되는 냉면의 기호도 향상을 위하여 첨가하는 것으로 6 ∼ 12중량%를 첨가하는 것이 바람직하며, 6중량% 미만으로 첨가될 경우에는 제조되는 냉면에서 비린내가 나고, 12중량%를 초과할 경우에는 제조되는 냉면이 너무 짜가워져 식미가 저하되는 문제점이 있다.The refined salt is added to improve the preference of the cold noodles to be prepared, and it is preferable to add 6 to 12% by weight, and when it is added less than 6% by weight, the prepared cold noodles have a fishy smell, and when it exceeds 12% by weight, There is a problem that the cold noodles are too salty to be prepared to reduce the taste.
상기 성분들로 구성되는 혼합물 총중량에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하여 균질하게 혼합한다. 자몽추출물은 자몽을 미세하게 분쇄하여 알코올에 침지하고 24 ∼ 48시간 동안 교반과 함께 추출하고 증류하여 농축시킨 것을 사용하며, 자몽추출물의 첨가량이 0.05중량% 미만일 경우에는 자몽추출물의 첨가효과가 없거나 미약하며, 0.5중량%를 초과할 경우에는 첨가 상승 효과가 미약하여 경제적이지 못할 뿐만 아니라 자몽 특유의 향이 발산되어 뽕잎의 맛과 향기가 감소되는 단점이 있다.The grapefruit extract is added in an amount of 0.05 to 0.5% by weight based on the total weight of the mixture composed of the above components. Grapefruit extract is finely pulverized grapefruit immersed in alcohol, extracted with stirring for 24 to 48 hours, and concentrated by distillation. When the amount of grapefruit extract is less than 0.05% by weight, the effect of adding grapefruit extract is weak or weak. In addition, when the content exceeds 0.5% by weight, the synergistic effect of the addition is not economical as well as disadvantages that the grapefruit's distinctive flavor is emitted and the flavor and aroma of the mulberry leaf is reduced.
자몽추출물은 일반 냉면 제조 공정 중 하나인 살균공정을 위하여 주정에 침지를 하여 제품을 생산할 경우 알콜분해성 및 수용성 비타민이 침출되므로서 이를 방지하기 위하여 첨가하는 것으로, 본 발명에서는 2차적으로 오존을 이용하여 살균을 행하므로서 완전한 살균을 이룰 수 있을 뿐만 아니라 종래의 냉면 제조방법에서 발생되는 주정침지에 의한 알콜분해성 및 수용성 비타민의 침출에 따른 영양성분의 파괴방지를 극대화하였다.Grapefruit extract is added to prevent alcohol-degradable and water-soluble vitamins when the product is produced by immersing in the alcohol for sterilization process is one of the manufacturing process of cold noodles, in order to prevent this, in the present invention using ozone secondary By sterilization, not only complete sterilization can be achieved, but also maximization of prevention of the breakdown of nutrients due to alcohol degradability and leaching of water-soluble vitamins by alcoholic dipping generated in the conventional cold noodles manufacturing method.
소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 뽕잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%의 비율이 되도록 로타리방식의 배합통에 투입하고, 반죽기를 작동시켜 5 ∼ 6분간 회전하는 방법으로 반죽을 한다. 그다음에 반죽을 가열하되 실내온도가 21℃를 초과할 경우에는 120 ± 30℃의 온도로, 15 ∼ 20℃의 온도에서는 140 ± 30℃의 온도로, 15℃ 미만일 경우에는 150 ± 30℃의 온도로 가열하여 반죽을 반숙한 다음, 통상의 냉면 제조기를 이용하여 제면하고 일정길이로 제면한다. 특히, 제면시에는 면발의 설익음과 끓어나옴이 없어야 하며, 면발의 외관이 매끄럽고 탄력이 있어야 하고, 절단은 50 ± 2cm 정도의 길이로 한다.Rotary type so that the grapefruit extract is 0.05 to 0.5% by weight based on the cold noodles composition consisting of 80 to 86% by weight wheat flour, 5 to 11% by weight wheat starch, 3 to 9% by weight mulberry leaf powder and 6 to 12% by weight refined salt. The mixture is put into a mixing container, and kneading is performed by rotating the dough for 5 to 6 minutes. The dough is then heated, with a temperature of 120 ± 30 ° C if the room temperature exceeds 21 ° C, a temperature of 140 ± 30 ° C with a temperature of 15-20 ° C, or 150 ± 30 ° C if it is less than 15 ° C. After heating, the dough is softened, and then prepared using a conventional cold noodle maker, followed by a predetermined length. In particular, during noodle making, there should be no ripening and boiling of the noodle, and the appearance of noodle is smooth and elastic, and the cutting should be 50 ± 2cm in length.
절단된 제품을 일정량씩 저울을 이용하여 계량하고 계량된 제품은 냉면바구니 및 대나무걸이를 이용하여 대차에 걸어놓고 건조장소로 이동시켜 10 ∼ 30℃의 온도에서 3 ∼ 5시간 동안 건조한 다음, 냉각건조장소로 이송하여 5 ∼ 20℃의 온도에서 12 ∼ 36시간 냉각건조하거나 이에 상응하는 조건에서 냉각건조하고 포장지에 담은 다음, 실러의 온도를 160 ∼ 220℃로 조정한 후, 공기를 빼주고 실링(sealing)을 한다.The cut product is weighed by a certain amount using a scale, and the weighed product is placed on a truck using cold cotton baskets and bamboo hangers, moved to a drying place, dried for 3 to 5 hours at a temperature of 10 to 30 ℃, and then cooled and dried. Transfer to a place, cool dry at 12 to 36 hours at a temperature of 5 to 20 ℃ or cool to dry under the corresponding conditions, put in a wrapping paper, adjust the temperature of the sealer to 160 to 220 ℃, release air and seal )
완제품을 단위박스별로 포장하여 출하하므로서 본 발명의 뽕잎냉면이 제조된다.The mulberry leaf cold noodles of the present invention are manufactured by packing the finished product by unit box.
통상적으로 제면 후 절단된 제품은 2kg의 단위로 계량되며, 반죽의 가열시 실내온도에 따른 가열 온도는 특별히 한정되는 것은 아니지만 상기와 같은 조건으로 가열을 행하는 것이 반죽의 익는 정도 및 제면 후 냉면의 표면이 매끄러우며, 건조시 온도와 시간은 반비례의 관계에 있지만 온도가 너무 낮거나 시간이 너무 짧으면 초기건조가 충분히 이루어지지 않아 냉면 면발이 균일하지 않거나 면발의 올사이가 접착되는 문제점이 있으며, 온도가 너무 높거나 시간이 과다하게 길게 되면 초기건조가 너무 이루어지게 되어 냉면 면발의 표면에 크랙이 발생하거나 면발의 표면이 급속하게 건조되므로서 내부의 수분이 냉각 건조시 완전히 증발되지 않아 유통 및 취급시 변질될 가능성이 커지는 단점이 있다.Typically, products cut after noodle are weighed in units of 2 kg, and the heating temperature according to the room temperature during heating of the dough is not particularly limited, but the heating under the above conditions is the ripeness of the dough and the surface of the cold noodle after noodle. This is smooth, and the temperature and time during drying are inversely related, but if the temperature is too low or the time is too short, the initial drying is not sufficiently done, there is a problem that the cold noodle noodle is not uniform or the allotment of the noodle is bonded, the temperature is If it is too high or too long, the initial drying is too much, causing cracks on the surface of the cold noodles or the surface of the noodles rapidly drying, so that the moisture inside does not completely evaporate during cold drying. There is a disadvantage that it becomes more likely.
상기와 같이 일차 건조후 냉각건조하되 5 ∼ 20℃의 온도에서 12 ∼ 36시간 냉각건조하거나 이에 상응하는 조건에서 냉각건조하는 것이 바람직하며, 냉각온도가 5℃ 미만이면 건조에 과다한 비용이 소요되며, 20℃를 초과하면 미생물의 생육을 저지하지 못하여 변질의 위험이 높고, 건조시간이 12시간 미만일 경우에는 건조가 완전히 이루어지지 않아 유통 및 취급시 변질의 위험이 높으며, 건조시간이 36시간을 초과할 경우에는 건조가 너무 진행되어 취급 및 유통시 면발이 부러지는 단점이 있다.After drying as described above, it is preferable to cool and dry at a temperature of 5 to 20 ° C. for 12 to 36 hours or to dry at a corresponding condition. If the cooling temperature is less than 5 ° C., excessive cost is required for drying. If it exceeds 20 ℃, there is a high risk of deterioration due to the inability to inhibit the growth of microorganisms, and if the drying time is less than 12 hours, the drying is not completely done, so the risk of deterioration during distribution and handling is high, and the drying time may exceed 36 hours. In this case, there is a disadvantage in that the drying proceeds too much and the noodle is broken during handling and distribution.
상기와 같은 냉면의 제조공정에 있어서 사용되는 모든 장치들은 본 발명이 속하는 기술분야에서 통상적으로 사용되는 장치를 모두 사용할 수 있으며, 각종 조건들 역시 여러 가지 요인에 의거 적절히 변경될 수 도 있음은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 용이하게 유추할 수 있을 것이다.All devices used in the manufacturing process of the cold noodle as described above may use all of the devices commonly used in the art to which the present invention pertains, and various conditions may also be appropriately changed based on various factors. Those skilled in the art will be able to infer easily.
다음의 실시예는 본 발명을 좀 더 상세히 설명하는 것이지만, 본 발명의 범주를 한정하는 것은 아니다.The following examples illustrate the invention in more detail, but do not limit the scope of the invention.
실시예 1Example 1
어린 뽕잎을 채취하여 정선하고 고온(약 150℃)의 증기로 단시간(약 30초) 동안 찐 다음, 냉각하여 조분쇄한 후, 60℃의 온도에서 15시간 정도 건조하고 80℃의 온도에서 40분간 배소한 다음, 200메쉬 이하의 입도를 갖도록 미분쇄한 뽕잎 분말을 준비한다.The young mulberry leaves are collected and selected, steamed for a short time (about 30 seconds) with a high temperature (about 150 ℃) steam, cooled and roughly pulverized, dried for 15 hours at a temperature of 60 ℃ and 40 minutes at a temperature of 80 ℃ After roasting, the pulverized mulberry leaf powder is prepared to have a particle size of 200 mesh or less.
소맥분 88kg, 소맥전분 7kg, 뽕잎 분말 5kg, 정제염 8kg 및 자몽추출물 0.1kg을 로타리방식의 배합통에 넣고 반죽기를 가동시켜 6분간 회전으로 반죽한 다음, 실내온도 20℃에서 155℃의 온도로 5분간 가열하여 제면하고, 50 ± 2cm의 길이로 절단한 후, 2kg씩 계량하여 건조장소로 이송하고 20℃의 온도에서 4시간동안 자연건조 시킨다.88 kg of wheat flour, 7 kg of wheat starch, 5 kg of mulberry leaf powder, 8 kg of refined salt and 0.1 kg of grapefruit extract are placed in a rotary mixing bowl and kneaded with a rotary machine for 6 minutes, and then kneaded at room temperature of 20 ° C. to 155 ° C. for 5 minutes. After heating and making noodles, cut into 50 ± 2cm in length, and weighed by 2kg to transfer to the drying place and naturally dried for 4 hours at a temperature of 20 ℃.
그 다음에 냉각건조장소로 이송하여 10℃의 온도에서 24시간동안 냉각건조하고 포장지에 담은 다음, 실러(sealer)의 온도를 190℃로 조절하여 포장지내의 공기를 빼준 후에 실링(sealing)하여 박스 단위별로 포장하여 완제품을 얻는다.Then, the product is transferred to a cooling drying place, cooled and dried at a temperature of 10 ° C. for 24 hours, put into a wrapping paper, and then the sealer is adjusted to 190 ° C. to remove air from the wrapping paper, and then sealed. Packaged by unit to obtain finished product.
제조된 뽕잎냉면을 이용하여 냉면을 제조한 후 100명의 패널에게 시식케 한 결과 냉면 면발의 기호도, 맛과 향 등에서 모두 만족스러운 결과를 얻을 수 있었다.As a result of preparing cold noodles using the prepared mulberry leaf cold noodles, 100 panelists were able to taste satisfactory results in terms of taste, flavor and aroma of cold noodles.
상술한 바와 같이 본 발명에서는 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 뽕잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하고 통상의 방법으로 뽕잎냉면을 제조하므로서 식감의 저하가 없고 색상이 우수하면서 뽕잎의 유효성분을 다량으로 함유하는 뽕잎냉면을 얻을 수 있었으며, 특히 일반 냉면의 제조공정 중 하나인 살균을 위한 주정침지공정을 이용하여 제품을 생산할 경우 알콜 분해성 및 수용성 비타민의 침출이 발생하여 냉면 제조공정 중에 영양성분이 파괴되는 단점을 해결할 수 있었다.As described above, in the present invention, 0.05 to 0.5% by weight of grapefruit extract based on the cold noodles composition comprising 80 to 86% by weight of wheat flour, 5 to 11% by weight of wheat starch, 3 to 9% by weight of mulberry leaf powder and 6 to 12% by weight of refined salt. Adding mulberry leaf cold noodles by the conventional method was obtained without mulberry leaf cold noodles without a decrease in texture and excellent color of the mulberry leaf effective ingredients, in particular for the sterilization for sterilization which is one of the manufacturing process of cold noodles When the product was produced using the dipping process, alcohol decomposability and the leaching of water-soluble vitamins occurred, which solved the disadvantage that the nutrients were destroyed during the cold noodles manufacturing process.
Claims (6)
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010068115A (en) * | 2001-04-24 | 2001-07-13 | 양정박 | Manufacturing method for noodles |
| KR20010084915A (en) * | 2001-04-02 | 2001-09-07 | 김홍종 | Manufacturing method of iced vermicilli using Codonopsis lanceolata |
| KR20020065693A (en) * | 2001-02-07 | 2002-08-14 | 김영숙 | Method of producing woodong by supplement of mulberry leaf juice |
| KR100485515B1 (en) * | 2002-09-27 | 2005-04-27 | 주식회사 지엔에프 | Manufacturing method of health food with mulberry leaves |
| US6898079B2 (en) | 2002-10-16 | 2005-05-24 | Samsung Electronics Co., Ltd. | Docking station and notebook computer using the same |
| KR100824730B1 (en) * | 2006-07-06 | 2008-04-28 | 고점석 | A mulberries naengmyun and method for manufacturing the same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872534B (en) * | 2015-06-18 | 2019-02-12 | 安徽正宇面粉有限公司 | A kind of noodles and preparation method thereof containing components in mulberry leaves |
| CN105124580B (en) * | 2015-08-14 | 2017-09-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of ferment local-flavor food rich in polyhydroxylated alkaloid and prebiotics and preparation method thereof |
-
1998
- 1998-08-11 KR KR1019980032526A patent/KR100276351B1/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020065693A (en) * | 2001-02-07 | 2002-08-14 | 김영숙 | Method of producing woodong by supplement of mulberry leaf juice |
| KR20010084915A (en) * | 2001-04-02 | 2001-09-07 | 김홍종 | Manufacturing method of iced vermicilli using Codonopsis lanceolata |
| KR20010068115A (en) * | 2001-04-24 | 2001-07-13 | 양정박 | Manufacturing method for noodles |
| KR100485515B1 (en) * | 2002-09-27 | 2005-04-27 | 주식회사 지엔에프 | Manufacturing method of health food with mulberry leaves |
| US6898079B2 (en) | 2002-10-16 | 2005-05-24 | Samsung Electronics Co., Ltd. | Docking station and notebook computer using the same |
| KR100824730B1 (en) * | 2006-07-06 | 2008-04-28 | 고점석 | A mulberries naengmyun and method for manufacturing the same |
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| Publication number | Publication date |
|---|---|
| KR100276351B1 (en) | 2000-12-15 |
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