KR20010096011A - Method for Manufacturing Noodles Using Bomboo Shoots - Google Patents
Method for Manufacturing Noodles Using Bomboo Shoots Download PDFInfo
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- KR20010096011A KR20010096011A KR1020000019893A KR20000019893A KR20010096011A KR 20010096011 A KR20010096011 A KR 20010096011A KR 1020000019893 A KR1020000019893 A KR 1020000019893A KR 20000019893 A KR20000019893 A KR 20000019893A KR 20010096011 A KR20010096011 A KR 20010096011A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims abstract description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 41
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 41
- 241001330002 Bambuseae Species 0.000 claims abstract description 41
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 41
- 239000011425 bamboo Substances 0.000 claims abstract description 41
- 238000005406 washing Methods 0.000 claims abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract description 6
- 206010010774 Constipation Diseases 0.000 abstract description 5
- 208000004930 Fatty Liver Diseases 0.000 abstract description 5
- 206010019708 Hepatic steatosis Diseases 0.000 abstract description 5
- 208000010706 fatty liver disease Diseases 0.000 abstract description 5
- 231100000240 steatosis hepatitis Toxicity 0.000 abstract description 5
- 206010019133 Hangover Diseases 0.000 abstract description 4
- 229960001231 choline Drugs 0.000 abstract description 3
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 abstract description 3
- KWIUHFFTVRNATP-UHFFFAOYSA-N Betaine Natural products C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 abstract description 2
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- 235000013305 food Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
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- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
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- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
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- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 235000005523 excessive nutrition Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
Abstract
Description
본 발명은 면류 제조방법에 관한 것으로, 특히 천연 식이섬유인 죽순을 이용한 면류 제조방법에 관한 것이다.The present invention relates to a method of manufacturing noodles, and more particularly, to a method of manufacturing noodles using bamboo shoots, which are natural dietary fibers.
각종 스트레스나 운동부족과 과다한 영양섭취로 변비에 걸려 고생하고 있는 현대인들이 많은데 변비해소에는 식이섬유가 좋다. 특히 죽순에는 콜린(Choline) 및 베타인(Betaine)이라는 특수성분이 함유되어 있어 지방간 예방은 물론 숙취해소에도 탁월한 효과가 있다.There are many modern people suffering from constipation due to various stress or lack of exercise and excessive nutrition, but dietary fiber is good for relieving constipation. In particular, bamboo shoots contain special ingredients such as Choline and Betaine, which are excellent for preventing fatty liver and relieving hangovers.
또한, 식이성 섬유는 사람의 소화효소로 가수분해가 되지 않아 소화가 되지 않는 성분으로 영양소와 칼로리 없이 단지 장의 연동작용을 촉진해 변비를 돕는 것이 주된 역할이다. 따라서 영양소를 섭취하지 않고 배출하는 데 일조함으로써 다이어트에 관심이 많은 여성들에게 인기를 얻고 있다.In addition, dietary fiber is a component that is not digested by human digestive enzymes, so it is indigestible. Its main role is to help constipation by promoting intestinal peristalsis without nutrients and calories. Therefore, by helping to release without nutrients, it is gaining popularity among women interested in diet.
기존의 면류(국수, 짜장면, 칼국수, 우동, 냉면, 소면, 쫄면 등)는 밀가루를 반죽하여 면을 제조한 후 여기에 각종 양념을 첨가하여 맛을 낸 음식으로 사람에 따라 면류를 먹으면 소화가 안되고 속이 쓰리다고 할 정도로 좋은 음식만은 아니였다. 따라서, 이제는 음식을 단순히 허기를 면하기 위하여 섭취할 것이 아니라 각종 음식에 기능을 부여하여 건강에 좋고 영양이 많은 기능성 음식을 만들어야 할 것이다.Existing noodles (noodles, jjajangmyeon, kalguksu, udon, cold noodles, somen noodles, 쫄 noodle, etc.) are made by kneading flour and adding various seasonings. It was not only good food that was sore inside. Therefore, the food is not to be consumed simply to avoid hunger, but it is necessary to give functional functions to various foods to make healthy and nutritious functional food.
또한, 일반적으로 시중에 유통되고 이용하는 식이섬유인 텍스트라는 석유화학에서 생산되는 CMC(carboxy methyl cellulose)로 만들어지기 때문에 인체에 이롭지 못하다.In addition, it is not beneficial to the human body because it is made of carboxy methyl cellulose (CMC) produced by petrochemical, which is a dietary fiber commonly used in the market.
본 발명의 목적은 죽순이 가지고 있는 고유 영양소와 죽순의 천연식이섬유를 이용하여 건강에 좋고 영양이 많은 면류를 제조하는데 있다.An object of the present invention is to prepare a healthy and nutritious noodles using the natural nutrients of bamboo shoots and natural dietary fiber of bamboo shoots.
상기와 같은 목적을 달성하기 위한 본 발명의 천연 식이섬유인 죽순을 이용한 면류제조방법은 30∼40cm 이하의 죽순을 선별하여 채취하고 세척한 후 자르는 단계와, 100℃에서 삶은 후 100∼150mesh 정도의 크기로 식이섬유를 분쇄하는 단계와, 면류에 분쇄된 식이섬유를 첨가시키는 단계로 이루어짐을 특징으로 한다.Noodles using the natural dietary fiber bamboo shoots of the present invention for achieving the above object is the step of picking and washing bamboo shoots of 30 ~ 40cm or less, cutting and cutting, boiled at 100 ℃ and about 100 ~ 150mesh And pulverizing the dietary fiber to size, and adding the crushed dietary fiber to the noodles.
죽순은 옛부터 각종 요리에 널리 이용되었을 뿐만 아니라 죽순이 가지고 있는 섬유는 천연 식이섬유로 옛부터 술안주나 반찬으로 이용되어 왔다. 또한, 죽순에는 비타민 A, B1, B2, C가 들어 있고 과당, 포도당 등의 각종 당류와 필수 아미노산(Tyrosine, Arginine, Lysine, Methionine, Aline, Leucine, Phenylalanine 등)이 들어 있다. 필수 아미노산중 콜린(Choline)은 독성이 없으며 레시틴(Lecithine)의 한 조성분으로 지방간을 예방하는 것으로 알려져 있다. 그리고 그 이외의 아스파라인(Asparagine), 리진(Lysine), 메시오린(Methionine), 글루타민(Glutamine), 글리신(Glycine) 등은 영양과 맛을 내는데 중요한 역할을 하고 있다. 또한, 죽순의 회분중에는 칼슘과 인이 많아 성인병 예방에도 효과가 있는 것으로 알려져 있다.Bamboo shoots have been widely used in various cuisines since ancient times, and the fiber of bamboo shoots is a natural dietary fiber that has been used as a snack or side dish since ancient times. Bamboo shoots also contain vitamins A, B 1 , B 2 , and C, and various sugars such as fructose and glucose and essential amino acids (Tyrosine, Arginine, Lysine, Methionine, Aline, Leucine, Phenylalanine, etc.). Choline, an essential amino acid, is non-toxic and is known to prevent fatty liver as a component of lecithine. And asparagine, Lysine, Methionine, Glutamine, Glycine, etc. play an important role in nutrition and taste. In addition, it is known that there is a lot of calcium and phosphorus in the ash of bamboo shoots, which is effective in preventing adult diseases.
본 발명에 따른 죽순을 이용한 면류를 제조하는 방법을 보다 상세히 설명하면 다음과 같다.Referring to the method of producing the noodles using the bamboo shoot according to the invention in more detail as follows.
먼저, 죽순은 봄에 생산하는데 대개 소화에 방해를 일으키는 리그닌의 함량이 거의 없는 크기 즉 30∼40cm 이하의 죽순을 선별하여 채취하고 세척한 후 일정한 크기로 절단한다.First, bamboo shoots are produced in the spring, and bamboo shoots of 30 to 40 cm or less are collected, washed, and cut to a certain size.
이어서, 100℃에서 증해(삶은)후 다시 일정한 크기로 잘라 녹즙기나 믹서기를 이용하여 식이섬유를 50∼100mesh 크기로 분쇄한다.Subsequently, after cooking (boiling) at 100 ℃ and cut again to a certain size to grind the dietary fiber to 50 ~ 100 mesh size using a juicer or blender.
다음에, 분쇄한 식이섬유를 밀가루를 이용한 면류에 첨가하여 죽순냉면, 죽순국수, 죽순국수, 죽순짜장면, 죽순칼국수, 죽순우동, 죽순냉면, 죽순소면, 죽순쫄면 등 각종 죽순 면류제품을 제조한다.Next, the pulverized dietary fiber is added to noodles using flour to prepare various bamboo shoot noodles such as bamboo shoot cold noodles, bamboo shoot noodles, bamboo shoot noodles, bamboo shoot noodles, bamboo shoot kalguksu, bamboo shoot udon, bamboo shoot cold noodles, bamboo shoot noodles, and bamboo shoot noodles.
여기서 면류를 제조하는데 있어서 죽순 삶은 물은 버리지 않고 그대로 면 반죽시 첨가하여 사용함으로써 영양소를 그대로 면류에 첨가시킨다. 또한, 죽순의 천연 식이섬유를 이용하여 제조한 면류제품에 더욱더 기능을 부과하기 위하여 버섯류를 분해하여 첨가한다.Here, in making noodles, bamboo shoots are not thrown away but water is added to the noodles as it is added. In addition, in order to impose even more functions to the noodles produced by using the natural dietary fiber of bamboo shoots mushrooms are added to decompose.
우리나라의 경우 대나무는 전남·북과 경남지방에 주로 분포되어 있는데, 맹종죽순의 경우만 하더라도 1년에 약 1,640M/T이 생산되며 약 8억원 정도가 통조림으로 제조하여 보관되었다가 식용으로 대부분 이용되고 있으나, 생산단가가 매우낮고 특별한 소비가 이루어지지 않아 최근 대나무 자체를 벌채하고 있는 실정이다.In Korea, bamboo is mainly distributed in Jeonnam, North and Gyeongnam provinces. In case of blind bamboo shoots, about 1,640M / T is produced per year, and about 800 million won are manufactured and stored for canning, and most of them are used for food. However, since the production cost is very low and no special consumption is being made, it is recently logging bamboo.
미국국립암연구소나 영양협회에서 권장하고 있는 식이섬유의 하루 섭취량은 20∼35g 정도이다. 우리나라에서는 식이섬유에 대한 권장량이 아직은 없다. 그러나 죽순은 매년 생산이 가능하고 1년만에 성죽이 된 후 3∼4년이면 벌채가 가능하기 때문에 대나무를 합리적으로 경영한다면 매년 일정량의 죽순을 생산할 수 있어 원료수급에는 문제가 없을 것이다. 따라서, 앞으로 죽순을 이용한 면류를 제조하여 소비를 촉진시킨다면 농촌 소득증대에도 크게 기여할 것이다.The daily intake of dietary fiber, recommended by the National Cancer Institute or the Nutrition Association, is between 20 and 35 grams. There is no recommended amount for dietary fiber in Korea yet. However, bamboo shoots can be produced every year, and can be harvested in three to four years after being saengjuk in one year. Therefore, if bamboo is reasonably managed, it can produce a certain amount of bamboo shoots every year, so there will be no problem in the supply and demand of raw materials. Therefore, if the production of noodles using bamboo shoots to promote consumption in the future will greatly contribute to rural income increase.
상술한 바와 같이 천연 식이섬유인 죽순을 면류에 첨가하여 섭취함으로써 현대인들의 고질병인 변비해소는 물론 지방간 예방과 숙취해소에도 탁월한 효과가 있을 뿐만 아니라 죽순의 소비를 촉진시켜 농촌의 소득증대에도 도움이 될 것이다.As mentioned above, by adding bamboo fiber, a natural dietary fiber, to noodles, it is not only effective in relieving constipation, a disease of modern people, but also preventing fatty liver and hangover. will be.
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| KR101369507B1 (en) * | 2013-03-22 | 2014-03-06 | 전동복 | Damyang jukro powder tea for hypoglycemic effect adding bamboo shoot powder, and its manufacturing method |
| CN103766749A (en) * | 2014-01-06 | 2014-05-07 | 重庆市南川生物技术研究院 | Square bamboo shoot noodles |
| CN109892662A (en) * | 2019-04-17 | 2019-06-18 | 上海海洋大学 | A kind of gut purge is made light of one's life by commiting suicide bamboo shoots faint scent dietary fiber Pearl Pill/cream |
| KR20190077645A (en) * | 2017-12-26 | 2019-07-04 | 전남도립대학교산학협력단 | Method for preparing rice containing amorphophallus konjac |
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