KR20020000736A - Manufacturing method of hizikia fusiforme noodles - Google Patents
Manufacturing method of hizikia fusiforme noodles Download PDFInfo
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- KR20020000736A KR20020000736A KR1020010045056A KR20010045056A KR20020000736A KR 20020000736 A KR20020000736 A KR 20020000736A KR 1020010045056 A KR1020010045056 A KR 1020010045056A KR 20010045056 A KR20010045056 A KR 20010045056A KR 20020000736 A KR20020000736 A KR 20020000736A
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- hizikia fusiforme
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 241000264279 Sargassum fusiforme Species 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims description 10
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims description 10
- 229920000742 Cotton Polymers 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims 2
- 238000001035 drying Methods 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 6
- 108010068370 Glutens Proteins 0.000 abstract description 4
- 235000021312 gluten Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 240000007124 Brassica oleracea Species 0.000 description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 4
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 241000219122 Cucurbita Species 0.000 description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 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
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000003266 anti-allergic effect Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000004044 response Effects 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
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 206010065687 Bone loss Diseases 0.000 description 1
- 241000195628 Chlorophyta Species 0.000 description 1
- 241000196222 Codium fragile Species 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
- 206010012289 Dementia Diseases 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
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 238000009960 carding Methods 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 229930002879 flavonoid pigment Natural products 0.000 description 1
- 150000004638 flavonoid pigments Chemical class 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011882 ultra-fine particle Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Noodles (AREA)
Abstract
Description
본 발명은 녹미채를 이용한 국수의 제조 방법에 관한 것으로, 녹매채 일명 톳을 건조 분쇄하여 그것을 국수에 첨가하여 국수를 고동색으로 착색하여 천연의 재료로 맛과 향취를 높이고 녹미채에 함유된 영양소를 섭취할 수 있는 녹미채 국수의 제조 방법에 관한 것이다.The present invention relates to a method for producing noodles using green cabbage, dry crushed green soybean aka 명 and add it to the noodles to color the noodles in auburn color to enhance the taste and flavor with natural ingredients and nutrients contained in the green cabbage The present invention relates to a method of preparing green soybean noodles.
일반적으로 국수는 소맥분에 소금물을 사용하여 혼합하여 반죽한 후, 롤러 사용하여 면대를 형성한 후, 세절 건조하는 방법으로 비교적 간단하고 흰색 일색의 국수이다.In general, noodle is a relatively simple and white one-color noodles by mixing and kneading using wheat water in wheat flour, forming a cotton pad using a roller, and then thinning and drying.
그러나, 현대에는 맛고 건강과 영양에 대한 관심이 높아지면서 이러한 종래의 국수는 소비자에게 큰 호응을 받지 못하고 아직까지 구항식품으로 취급되어 입맛이나 취향이 다양해진 소비자의 욕구를 해결해 주지 못하는 단점이 있다.However, in modern times, as the taste and health and nutrition interests are increased, such conventional noodles have not received a great response from consumers and are still treated as ward foods and thus cannot solve the needs of consumers whose tastes and tastes are diversified.
이러한 문제를 해결하기 위해 종래엔 메밀, 칡, 도토리 등을 넣어 제조하고 있으나 기준 함량을 제대로 사용하지 않거나 또는 불량한 방법으로 생산하여 사회적으로 물의를 일으켜 결국은 소비자들로 부터 외면 받아 오고 있는 실정이다In order to solve these problems, conventionally, buckwheat, 칡, acorns, etc. are put into the production, but the standard content is not used properly or produced in a bad manner, causing social controversy and eventually being rejected by consumers.
또한 종래의 국수의 제조 방법은 일반 반죽을 이용하여 소맥분 속의 글루텐이 고루 퍼지지 않아 식감이 쫄깃하지 못한 단점도 있었다 .In addition, the conventional noodle manufacturing method has a disadvantage that the texture of the gluten in the wheat flour does not spread evenly using the general dough.
본 발명은 상기한 점을 감안하여 발명한 것으로, 본 발명의 목적은 녹미채를 이용하여 국수를 제조함으로서 먹기 좋게 색감을 향상시키고 그리고 영양과 건강에 좋은 녹미채 국수를 제공하는데 본 발명의 목적이 있다.The present invention has been invented in view of the above-mentioned point, and an object of the present invention is to improve the color of the food by making noodles using zucchini and to provide nutritious and healthy zucchini noodles. have.
본 발명의 다른 목적은 국수를 진공 반죽하여 녹미채 고유의 고동색상이 면에 골고루 착색되게 하고, 글루텐이 면에 골고루 분포하여 끈기 있고 쫄깃쫄깃한 망상 구조 조직을 갖는 맛있는 녹미채 국수를 제공함에 있다.Another object of the present invention is to kneading noodles so that the unique copper color unique to the green cabbage is uniformly colored on the noodles, and gluten is evenly distributed on the cotton to provide a delicious green cabbage noodles having a tenacious and chewy network structure.
이하, 본 발명에 대하여 상술한다Hereinafter, the present invention will be described in detail.
녹미채는, 7-8 년 사는 갈조류에 속하는 해조류로 일명 톳이라고 하며, 원추형의 잎 모양을 하고 있으며 주로 이 잎을 식용으로 이용하고 있으며, 청정 해역에서만 자생하는 특징을 가지고 있다.Green seaweed is a seaweed belonging to the brown algae that live for 7-8 years. It is called 톳, and it has a conical leaf shape and mainly uses this leaf for food, and it grows only in clean waters.
해조류는 흔히, "미네랄의 보고" 라고 일컫고 있으며, 그 중에서도 녹미채는 가장 뛰어난 알칼리성 식물로, 철분이나 칼슘, 식물 섬유, 마그네슘의 함량이 다른 어떠한 식품 보다 뛰어난 것으로 확인 되었다.Algae are often referred to as "mineral treasures," among which algae are the best alkaline plants, with iron, calcium, plant fiber, and magnesium content more than any other food.
다른 분석 결과에 의하면, 녹미채는 종합미네랄이 다량 함유되어 있는데, 100g 당, 칼슘 1300mg, 철분 200 mg, 마그네슘 750mg, 칼륨 3200mg, 동 520㎛, 아연 2700㎛, 요오드 308ppm, 식물섬유 43.5g 을 포함하고 있느 것으로 분석되었다.According to the results of the analysis, the chrysalis contains a large amount of synthetic minerals, which contains 1300 mg of calcium, 200 mg of iron, 750 mg of magnesium, 750 mg of potassium, 3200 mg of potassium, 520 μm of zinc, 2700 μm of zinc, 308 ppm of iodine, and 43.5 g of plant fiber. Was analyzed.
또한, 녹미채가 갖는 두드러진 약리적인 현상으로는, 골밀도 상승 또는 강화 작용이 있어 호르몬 결핍에 따른 골손실 즉, 골다공증에 유효하고, 고혈압을 포함한 성인병에 좋고, 신속한 체질 개선 즉, 알칼리성으로의 체질 개선에 효과적이다.In addition, the prominent pharmacological phenomena of chrysalis include an increase or strengthening of bone density, which is effective for bone loss due to hormone deficiency, that is, osteoporosis, and good for adult diseases including hypertension, and rapid constitution improvement, that is, improvement of alkaline constitution. Effective in
또한, 녹미채는 칼슘과 마그네슘 성분이 2:1 로 조화롭게 포함되어 있어, 어린이 성장 촉진과 퇴행성 관절에 상관되는 일체의 골조직 강화에 많은 도움을 주는 것으로 확인되었다. 이와 같은 시실은 2000년 11 월 7 일 부터 2001 년 4 월 8 일 사이 기간에 본 출원인에 의한 자체 골조직 임상실험 결과로 사실상 골밀도가 상승되었음을 확인 할 수 있었다.In addition, it has been found that chlorine contains 2: 1 of calcium and magnesium in a harmonious manner, which greatly enhances the growth of children and strengthens all bone tissues associated with degenerative joints. This fact was confirmed that the bone mineral density actually increased as a result of our own bone tissue clinical trials by the applicant from November 7, 2000 to April 8, 2001.
또한, 녹미채에 다량 함유되어 있는 식이 섬유, 특히, 알긴산은 초미립자 처리할 경우, 각각의 입자가 대장에서 약 250 배 이상의 수분을 흡착하여 크게 부풀리므로 결국 변의 부피를 늘려 장벽을 자극함으로서, 배변을 촉진 시키고 또한, 이상적인 장내 세균의 균형을 유지시키고, 포만감을 형성하여 다이어트에도 좋은 식품이다.In addition, the dietary fiber, especially alginic acid, contained in a large amount of green algae, when treated with ultra-fine particles, each particle adsorbs about 250 times or more water in the large intestine, which causes large swelling, which in turn increases the volume of the stool, thereby stimulating the bowel movement. It also promotes the balance of the ideal intestinal bacteria, forms a feeling of satiety, is a good food for diet.
또한, 녹미채는 면역세포를 활성화하는 효과가 있고 혈전 방지 작용을 하고, 항알레르기 작용이 있고, 또 녹미채엔 뇌대사에 중요한 역할을 수반하는 철분이 다른 식품과는 비교가 되지 않을 만큼 대량으로 함유되어 있어, 빈혈이나 알츠하이머와 같은 치매 예방에 대단히 유용하여 불과 5g의 섭취만으로도 인체에 1 일 필요량을 충분히 충족시킨다.In addition, chlo- chae has the effect of activating immune cells, preventing blood clots, anti-allergic activity, and chlo- chae contains a large amount of iron, which is important for brain metabolism, compared to other foods. It is very useful for the prevention of dementia such as anemia and Alzheimer's disease, and the intake of only 5g is enough to meet the daily requirement of the human body.
그 외, 녹미채는 항알레르기 작용이 있음도 확인되었다.In addition, it was also confirmed that gourd has an antiallergic effect.
본 발명에서는 상기와 같은 장점과 효과를 갖는 녹미채를 이용한다.In the present invention uses a chlorine having the above advantages and effects.
상기한 녹미채의 성분과 효과는 잎과 줄기 공히 동일한 효과를 나타내므로 본 발명에서 사용되는 녹미채는 잎과 줄기를 굳이 구분하지 않고 모두 사용 할 수 있다. 바람직하기로는 제주도산의 녹미채를 사용한다.Since the components and effects of the above-mentioned green peppers exhibit the same effect in both leaves and stems, the green peppers used in the present invention can be used without distinguishing the leaves and stems. Preferably, the green vegetable of Jejudo Mountain is used.
예들들어, 본 발명에서는 신선한 녹미채엽을 그대로 미립자로 분말 처리함으로서 물에 녹지 않는 식이 섬유, 지용성 비타민 등을 모두 섭취할 수 있게 하는 것이 바람직하다.For example, in the present invention, it is preferable to ingest all of the fresh zucchini leaves as fine particles so as to be able to consume all of the dietary fiber, fat-soluble vitamins, etc., which are insoluble in water.
이와 같이 분말 처리한 녹미채는 식이 섬유질이 25-30%, 카테킨 10-15%, 그외, 카페인, 아미노산, 비타민C, 비타민A, 비타민E, 사포닌, 후라보노이드 색소 등이 포함되어 있다.The powdered gourd has 25 to 30% dietary fiber, 10 to 15% catechin, and other caffeine, amino acids, vitamin C, vitamin A, vitamin E, saponin, and flavonoid pigments.
본 발명에서는 녹미채를 제품의 변화가 적도록 동결 건조한 후, 분쇄기에서 분쇄한 후, 60-120 메쉬 바람직하기로는 약 80-100 메쉬의 체와 진동체를 사용하여 일정한 입자로 만들어 진 것을 사용한다.In the present invention, freeze-dried chlorine to less change of the product, and then pulverized in a pulverizer, 60-120 mesh is preferably made of a constant particle using a sieve and vibrating body of about 80-100 mesh .
그리고, 상기한 녹미채분 외 추가로 준비되는 재료는 소맥분 95 중량% 이하, 전분 1-10 중량%, 정제염 1-4 중량% 이다. 그리고 이들 재료와 함께 정제수를 넣고 골고루 혼합하면서 반죽하되 녹미채분의 고유한 고동색이 잘 베이도록 함과 동시에 글루텐의 활성을 높이도록 하기 위하여 진공 반죽한다. 상기한 진공 혼합과 반죽은 60-100cmHg 바람직하기로는 약 80cmHg 로 하여 약 15-20 분간 혼합한다.In addition, the material is prepared in addition to the above-mentioned flavored vegetables is 95% by weight or less wheat flour, 1-10% by weight starch, 1-4% by weight refined salt. Then, while adding purified water together with these ingredients and knead evenly, the dough is vacuum kneaded in order to enhance the activity of gluten while at the same time baking the unique brown color of the flavored vegetables. The vacuum mixture and dough described above are mixed at about 60-100 cmHg, preferably about 80 cmHg, for about 15-20 minutes.
상기 녹미채분은 전체 총 중량의 약 0.5 내지 50 중량 % 가 되도록 섞어서 혼합 한다.The zucchini vinegar is mixed to mix about 0.5 to 50% by weight of the total weight.
한편, 상기한 중요 성분을 다른 바람직한 한 실시예로 각 성분의 혼합 비율을 특정한다면, 소맥분 86.2 중량%, 녹미채분 2.6 중량%, 전분 8.6 중량%, 정제염 2.6 중량%로 한다.On the other hand, if the mixing ratio of each of the components of the above-described important components in another preferred embodiment, 86.2% by weight of wheat flour, 2.6% by weight of green starch, 8.6% by weight of starch, 2.6% by weight of refined salt.
상기와 같이 혼합 및 진공 반죽된 반죽물을, 다단 롤러 압연 단계에 들어 간다.The mixture kneaded and vacuum kneaded as above is subjected to a multi-stage roller rolling step.
여기에서는 복합기에서 2 장의 면대를 형성하여 롤러를 통하여 압착하여 원하는 최종 두께의 면대를 형성한다.Here, two faceplates are formed in a multifunction machine and pressed through a roller to form faceplates of a desired final thickness.
상기한 롤러를 통과한 면대를 용도에 맞게 소면, 중면, 칼국수 등의 용도에 맞게 칼날을 교체 사용하여 일정한 굵기 및 길이로 세절한다.The surface band that has passed through the rollers is cut into pieces with a certain thickness and length by replacing the blades according to the uses such as carding, middle noodles, and noodles.
이와 같은 세절 단계 까지 완성되는 국수는 생면이 된다. 본발명에서는 건면의 제조 방법에 대하여만 설명하지만 상기한 앞선 공정 까지만 완성된 생면 역시 본 발명의 권리 범위에 포함되는 것으로 해석되어야 함은 물론이다.Noodles, which are completed until the fine cutting stage, are raw. In the present invention, only the manufacturing method of dry noodles is described, but the raw noodles completed only to the above-mentioned steps should also be interpreted as being included in the scope of the present invention.
그리고, 이하의 건조 단계를 거치면 건면이 된다.Then, the dry surface goes through the following drying steps.
상기와 같이 소정의 일정한 길이로 절단한 것을 면봉에 걸어서 이송 체인을 이용하여 건조기로 이송한다.The cut to a predetermined constant length as described above is hooked on a cotton swab and transferred to the dryer using a transfer chain.
상기 건조기로 이송된 원료를 스팀 열원 및 선풍기 등을 이용하여 제품의 적정 수분인 14 중량 % 이하, 바람직하기로는 10 중량% 이하가 되도록 건조한다.The raw material transferred to the dryer is dried to 14 wt% or less, preferably 10 wt% or less, which is an appropriate moisture of the product using a steam heat source, a fan, and the like.
예들들어, 건조장은 여러 건조장을 시설하여 다단계로 건조한다For example, a drying plant is equipped with several drying plants to dry in multiple stages.
단지 바람직한 예를들어 설명하면, 제 1 건조장에서는 섭씨 25 도 온도에서 습도가 85 % 가 되게 건조하고, 제 2 건조장에서는 온도 섭씨 33 도 상태에서 습도가 83 % 가 되게 건조하고, 제 3 건조장에서는 온도 섭씨 35 도 상태에서 습도 75 % 가 되게 건조하고, 제 4 건조장에서는 섭씨 온도 35 도에서 습도 65 %가 되게 건조하고, 제 5 건조장에서는 섭씨 온도 27 도에서 습도 30 % 가 되게 건조한다. 이와 같이 건조 온도는 차츰 상승하였다가 떨어 뜨리는 것이 바람직하다.Just to give a preferred example, the first drying room to dry to 85% humidity at 25 degrees Celsius, the second drying room to a humidity of 83% at 33 degrees Celsius, the temperature in the third drying room At 35 degrees Celsius, it is dried to a humidity of 75%, and in the fourth drying room, it is dried to a humidity of 65% at 35 degrees Celsius, and in a fifth drying room, it is dried to a humidity of 30% at 27 degrees Celsius. As such, it is preferable that the drying temperature gradually rises and then falls.
상기 같은 조건일 경우, 건조 총 시간은 11시간 내지 12 시간 정도 걸린다Under the same conditions, the total drying time is about 11 to 12 hours.
그러면 고동색상이 있는 건면이 완성된다 상기 건조된 제품을 규격 15-30 cm, 바람직하기로는 약 20-24cm 로 재단하다. 그러나 이 길이에 한정되는 것이 아니라 용도에 따라 더 짧게 또는 더 길게 절단할 수 있음은 물론이다 .Then, the dried surface with the copper color is completed. The dried product is cut to a size of 15-30 cm, preferably about 20-24 cm. However, it is not limited to this length but can of course be shorter or longer depending on the application.
그리고 재단된 녹미채면을 일정 중량으로 계량한다. 계량은 단지, 예로 든다면, 50g,100g,300g,400g 과 같은 식으로 저울을 사용하여 계량한다. 그리고 봉투 및 두루마리를 이용하여 포장 및 접합하고 포장된 녹미채면을 일정 갯수씩 박스에 넣어 테이프로 봉한다.Then, measure the cut green gourd noodles by a certain weight. Weighing is only carried out using a balance, for example, 50g, 100g, 300g, 400g. Then, the bag and rolls are packed and bonded, and the packed zucchini noodles are put in boxes by a certain number and sealed with tape.
이와같이 완성되는 녹미채 국수는 별도의 식용 색소의 첨가 없이 즉, 천연 녹미채를 이용하여 먹기 좋게 식욕을 돋구는 고동색의 착색이 가능하며, 또 그 녹미채의 특유의 맛과 향취를 느낄 수 있는 장점이 있다.The finished zucchini noodles can be colored with appetizing maroon color without the addition of food coloring, ie, using natural zucchini, and the unique taste and flavor of the zucchini can be felt. have.
본 발명에서는 신선한 녹미채엽을 그대로 분말화한 것을 사용하였기 때문에 물에 녹지 않는 식이 섬유, 지용성 비타민 등을 모두 섭취할 수 있다In the present invention, since the fresh zucchini leaves are powdered as they are, it is possible to consume all of the dietary fiber, fat-soluble vitamins, etc., which are insoluble in water.
또한 녹미채 그 자체 성분이 상술한 바와 같이, 여러가지 약리적인 작용을 가지고 있어 몸에도 매우 유익한 국수이기 때문에 소비자들에게 큰 호응이 기대된다.In addition, as the above-mentioned ingredients of the delicacy itself has a variety of pharmacological action, it is very beneficial to the body, it is expected that a great response to consumers.
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| KR20080040229A (en) * | 2006-11-02 | 2008-05-08 | (주)오션푸드 | Jelly muk and noodle using fusiforme and manufacturing method thereof |
| KR101064751B1 (en) * | 2008-12-17 | 2011-09-21 | 홍익방송 주식회사 | Brown rice - Hizikia fusiformis noodles consisting mainly of brown rice and manufacturing method thereof |
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