KR20040067598A - Manufacturing method of noodle and noodle including mulberry leaves and folk liquor - Google Patents
Manufacturing method of noodle and noodle including mulberry leaves and folk liquor Download PDFInfo
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- KR20040067598A KR20040067598A KR1020030004803A KR20030004803A KR20040067598A KR 20040067598 A KR20040067598 A KR 20040067598A KR 1020030004803 A KR1020030004803 A KR 1020030004803A KR 20030004803 A KR20030004803 A KR 20030004803A KR 20040067598 A KR20040067598 A KR 20040067598A
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- dough
- makgeolli
- noodles
- salt
- mulberry leaf
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- 240000000249 Morus alba Species 0.000 title claims abstract description 45
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 238000004898 kneading Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
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- 239000004006 olive oil Substances 0.000 claims abstract description 10
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- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
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- 239000000843 powder Substances 0.000 claims abstract description 7
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- 235000013310 margarine Nutrition 0.000 claims description 9
- 239000003264 margarine Substances 0.000 claims description 9
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- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 claims description 8
- 229920002554 vinyl polymer Polymers 0.000 claims description 8
- 239000008162 cooking oil Substances 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
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- 238000000034 method Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 3
- 239000008158 vegetable oil Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000009537 plain noodles Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 235000013402 health food Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 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 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 210000004209 hair Anatomy 0.000 description 2
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- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
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- 230000001093 anti-cancer Effects 0.000 description 1
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- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
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- 238000005520 cutting process Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
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- 235000018823 dietary intake Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001506 immunosuppresive effect Effects 0.000 description 1
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
Description
본 발명은 뽕잎과 막걸리를 주원료로 하여 뽕잎의 효능과 막걸리의 효능을 최대한 발휘할 뿐만 아니라 면발 자체에 유산균이 함유되어 있어 섭취자의 건강에 도움을 주는 동시에 반죽과 숙성을 적절히 반복하여 면발의 쫄깃 즉, 탄력성이 뛰어나고 부드러운 우동, 칼국수, 소면 등 면발을 제조키 위한 뽕잎 및 막걸리가 함유된 면 및 면 제조방법에 관한 것이다.The present invention is not only to maximize the efficacy of mulberry leaves and makgeolli by using the mulberry leaves and makgeolli as the main ingredients, as well as lactic acid bacteria contained in the noodle itself helps the health of the intake, while repeating the dough and ripening appropriately, It relates to a method for producing noodles and noodles containing mulberry leaves and makgeolli for producing noodle, such as excellent noodles and soft udon noodles, kalguksu, noodles.
뽕잎은 달걀 모양의 원형 또는 긴 타원 모양의 원형으로 3~5개로 갈라지고 길이 10cm로서, 가장자리에 둔한 톱니가 있으며 끝이 뾰족하며 잎자루와 더불어 뒷면 맥 위에 잔털이 있다.Mulberry leaves are oval-shaped or long oval-shaped, divided into 3 ~ 5 pieces, 10cm long, with dull sawtooth at the edge, pointed end, with petioles and fine hairs on the back vein.
뽕잎은 각종 영양성분을 다량 고르게 함유하고 있어 영양면에서 어떤 채소의 추종을 불허하는 그 자체가 우수한 녹황색채소로서 우리나라에서는 산상(bombycis), 백상(alba), 노상(lhou)의 3종이 재배되고 그 중에서 백상이 가장많이 재배된다.Mulberry leaves contain various nutrients evenly, so it is unmatched by any vegetable in terms of nutrition. Of these, the whites are the most cultivated.
일본에서는 뽕잎을 쌈으로 팔고 있으며 어린 뽕잎을 따서 데쳤다가 말려서 나물을 해먹으면 맛이 좋다. 그것은 어린 뽕잎에는 MSG 라고 하는 발효조미료의 주성분인 글루타민산(Glutamic acid)이 풍부(건조뽕잎 100g당 127.6mg) 하기 때문이다. 어린 뽕잎인 유엽이 성장하여 노엽이 되면 맛이 없고 잎이 뻣뻣하고 질겨서 채소로 먹기는 어렵지만 글루타민산이 신경전달작용과 혈압강하 작용을 하는 GABA(γ-aminobutyric acid)로 변환되므로, 노엽은 새로운 기능성 식품 소재로서 그 가치가 인정되고 있다.In Japan, mulberry leaves are sold as wraps, and the young mulberry leaves are picked and dried, and the herbs are delicious. This is because young mulberry leaves are rich in glutamic acid (127.6mg per 100g of dried mulberry leaves), the main ingredient of fermented seasoning called MSG. When the young mulberry leaves are grown and become old leaves, they are tasteless and the leaves are stiff and tough, which is difficult to eat as vegetables, but the glutamate is converted into GABA (γ-aminobutyric acid), which has neurotransmitter and blood pressure lowering effect. Its value is recognized as a material.
상기와 같은 뽕잎은 고혈압을 억제하고, 콜레스테롤을 억제하며, 혈전을 예방하고 노화를 억제하며 장을 활성화하여 변비를 예방함과 동시에 다이어트에도 효능을 나타내는 등 유용한 녹황색채소이다.Mulberry leaves as described above is a useful green-yellow vegetable, such as inhibiting hypertension, inhibiting cholesterol, preventing blood clots, inhibiting aging, activating the intestine to prevent constipation and at the same time effective on diet.
이와 같이, 뽕잎은 각종 영양소를 어느 채소보다도 아주 풍부하고 고르게 함유하고 있는 우수한 녹황색 채소일 뿐만 아니라 자각 증상이 진행되고 있는 성인병예방과 건강 유지에 유용한 성분(생리활성성분)을 풍부하게 함유하고 있어서 새로운의약품이나 건강 식품으로써, 최근에는 뽕잎을 이용한 건강 식품의 개발이 다양하게 이루어지고 있으며 뽕잎 건강 음료,뽕잎 아이스크림, 뽕잎 두부 및 뽕잎 국수 및 우동등이 개발 또는 시판중에 있다.As such, mulberry leaves are not only excellent green and yellow vegetables that contain various nutrients more richly and evenly than any other vegetables, but also contain abundant ingredients (physiologically active ingredients) which are useful for preventing adult disease and maintaining health. As medicines or health foods, the development of health foods using mulberry leaves has been made in recent years, and mulberry leaf health drinks, mulberry leaf ice cream, mulberry leaf tofu and mulberry leaf noodles and udon are being developed or marketed.
그러나, 상기 건강식품 중에서 뽕잎 우동은 그 제조방법이 획일화되어 있지 않기 때문에 일반인들이 쉽게 제조할 수 없으며, 다양한 첨가물과 조미하여 제조하기 때문에 뽕잎의 효능을 저하하는 문제점이 있었다.However, the mulberry leaf udon among the health food has a problem in that it is not easy to manufacture because the manufacturing method is not uniform, and the effectiveness of the mulberry leaf because it is prepared by seasoning with various additives.
한편, 막걸리에 대하여 설명하면 우리나라의 전통 민속주 막걸리는 순수한 미생물에 의하여 자연발효시킨 자연식품으로 술이면서도 건강식품이다.On the other hand, if you describe the makgeolli traditional Korean sake makgeolli is a natural food that is naturally fermented by pure microorganisms and is also a health food.
최근 학계에서는 우리 전통술인 막걸리가 암예방과 갱년기 장애해소에 탁월하다는 연구결과를 제시하면서 구체적으로 인체에 미치는 영향에 관하여 살펴보면, 첫째, 세계적으로 장수하는 사람들이 많이 섭취하는 유기산이 0.8% 함유되어 있고,Recently, academia has suggested that our traditional liquor Makgeolli is excellent for cancer prevention and menopausal disorders. There is,
둘째, 활성효모(살아있는 효모)가 많이 함유되어 인체에 필요한 소화 효소 및 무기물 공급이 원활하며,Second, the active yeast (living yeast) contains a lot of digestive enzymes and minerals necessary for the human body smoothly,
세째, 사람이 필수적으로 매일 섭취해야 하는 필수 아미노산이 10여종 함유되어 있고,Third, it contains 10 kinds of essential amino acids that humans must consume daily.
네째, 저알콜음료이므로 인체에 부담이 없고 적당량은 혈액순환을 촉진시키는 효과를 얻을 수 있으며,Fourth, because it is a low alcohol beverage, there is no burden on the human body and an appropriate amount can be obtained to promote blood circulation,
다섯째, 이외에도 각 종류의 비타민과 각종 영양소가 골고루 들어 있어 영양섭취에 의한 건강유지뿐만 아니라 성인병 예방에 탁월한 효능이 있으며,Fifth, in addition to each type of vitamins and various nutrients evenly contained, it is excellent in preventing not only maintaining health by nutritional intake but also preventing adult diseases,
여섯째, 최근에는 인체내의 고기능성화 연구에서 항암성, 항종양성, 면역부활성 등을 갖는 연구가 추진중에 있는 등 그 효능이 무궁무진한 저알콜 음료인 것이다.Sixth, in recent years, the study of high functionalization in the human body, such as anti-cancer, anti-tumor, immunosuppressive activity is being promoted, such as low-alcoholic beverages are infinitely effective.
그러나, 상기와 같은 막걸리가 함유된 음식물은 현재 시판되지 아니하였으며 특히 우동에는 막걸리가 함유된 제품은 없는 것으로 알고 있다.However, the food containing such makgeolli is not currently on the market, and in particular, it is known that there is no product containing makgeolli in udon.
본 발명은 뽕잎가루 및 막걸리를 함유하고 기타 성분을 혼합하여 우동, 칼국수, 소면 등등의 면을 제조함으로서 면발이 쫄깃하면서 부드러울 뿐만 아니라 막걸리 및 뽕잎에 함유된 유익한 성분으로 인하여 건강증진에 탁월한 즉, 성인병의 예방이나 기타 질병의 예방은 물론이고 맛도 독특하며 특히 일반적으로 면종류에 첨가하여 면발의 쫄깃함을 증가시킬 때 주로 사용되는 소다수를 본 발명에서는 전혀 첨가치 아니하고 숙성 및 타격반죽을 해줌으로서 밀가루가 가지고 있는 쫄깃거리는 구르텐 성분을 극대화 하여 남녀노소 누구나 즐길 수 있는 뽕잎 및 막걸리가 함유된 면 및 면 제조방법을 제공하는데 그 목적이 있다.The present invention contains mulberry leaf powder and makgeolli and mixed with other ingredients to prepare the noodles of udon, kalguksu, noodles, etc. Not only is soft and soft noodles, but also beneficial to health promotion due to the beneficial ingredients contained in makgeolli and mulberry leaves, that is, adult disease In addition to the prevention of and other diseases, the taste is also unique, and in particular, the soda water, which is mainly used to increase the chewyness of the noodle in addition to the noodle type, is not added at all in the present invention. The aim is to provide a method of manufacturing noodles and noodles containing mulberry leaves and makgeolli that can be enjoyed by all ages.
상기와 같은 목적을 달성하기 위하여 본 발명인 뽕잎 및 막걸리가 함유된 우동 및 그 제조방법의 구체적인 해결적 수단은,In order to achieve the above object, the present invention is a mulberry leaf and makgeolli containing udon and specific solution means of the production method,
「뽕잎, 막걸리, 밀가루, 육각수, 소금, 식물성식용유, 식물성마가린, 달걀, 우유, 올리브유를 혼합하여 제조된 뽕잎 및 막걸리가 함유된 면과, 뽕잎 40~100g, 막걸리 2000~3500ml, 밀가루 10000g, 육각수 500~1000ml, 구운 굵은소금 50g, 구운 꽃소금 50g, 식물성 식용유 50g, 식물성 마가린 50g, 달걀 10개, 우유 500ml, 올리브유 50g을 혼합하여 제조된 뽕잎 및 막걸리가 함유된 면과, 바람직하게는 마른 뽕잎 40~100g을 손으로 잘게 부순다음 분쇄기로 분쇄한 후 상기 분쇄된 마른 뽕잎가루 40~100g에 막걸리 2000~3500ml, 육각수 500~1000ml, 달걀 10개, 우유 500ml을 잘 혼합하여 48시간 1~4℃ 저온에서 숙성하는 1차숙성단계, 상기 단계에서 얻은 물질에 식물성 식용유 50g, 식물성 마가린 50g, 올리브유 50g, 구운 굵은소금 50g, 구운 꽃소금 50g을 넣고 36℃에서 거품기로 잘 섞어 가열하는 가열단계, 상기 단계에서 얻은 물질에 밀가루 10000g를 혼합하여 1시간 정도 반죽을 하는 반죽단계, 상기 단계에서 얻어진 반죽을 5~11시간 정도 비닐로 밀봉하여 20℃에서 보존하는 1차 발효단계, 상기 단계에서 발효된 반죽을 유리바닥이나 스텐레스 바닥과 같이 매끄러운 작업대에 반죽사이에 형성된 기포층을 제거하고 탄력성을 부여키 위하여 30분간 타격 반죽한 후 비닐로 밀봉하여 3℃ 저온숙성실에 20~30시간 숙성하는 2차숙성단계, 상기 단계를 거친 반죽의 비닐을 벗기고 위생헝겊으로 상기 반죽을 감싼후 20℃에서 5시간정도 숙성하는 3차숙성단계, 상기 단계를 거친 반죽을 유리바닥이나 스텐레스 바닥과 같이 매끄러운 작업대에 반죽사이에 형성된 기포층을 완전히 제거하고 탄력성을 부여키 위하여 30~40분간 타격 반죽하는 타격반죽단계, 상기 단계를 거친 반죽을 제면기를 이용하여 일정한 굵기의 면발로 만드는 면발제조단계, 상기 단계를 거친 면발을 3℃ 저온숙성실에서 5시간정도 숙성하는 최종숙성단계로 이루어진 것을 특징으로 뽕잎 및 막걸리가 함유된 면 제조방법」을 그 구성적 특징으로 하고 있다.`` M Mulberry leaves, rice wine, wheat flour, hexagonal water, salt, vegetable cooking oil, vegetable margarine, egg, mulberry leaf and makgeolli containing mixed with olive oil, mulberry leaf 40 ~ 100g, makgeolli 2000 ~ 3500ml, wheat flour 10000g, hexagonal water 500 ~ 1000ml, 50g Baked Coarse Salt, 50g Baked Flower Salt, 50g Vegetable Oil, 50g Vegetable Margarine, 10 Eggs, 500ml Milk, 50g Olive Oil, Mulberry Leaf and Makgeolli Containing Noodles, preferably Dry Mulberry Leaf 40 Crush crushed ~ 100g by hand, and then crushed with a grinder, and then mixed 40 ~ 100g of dried mulberry leaf powder with 2000-3500 ml of makgeolli, 500-1000 ml of hexagonal water, 10 eggs, and 500 ml of milk for 48 hours at 1-4 ° C. The first stage of aging at 50 ℃, vegetable oil, 50 g of vegetable margarine, 50 g of olive oil, 50 g of roasted coarse salt, 50 g of baked salt, and mixed well with a foamer at 36 ° C. , A dough step of kneading about 1 hour by mixing 10000 g of flour with the material obtained in the above step, the first fermentation step of sealing the dough obtained in the step 5 to 11 hours with vinyl and stored at 20 ℃, fermentation in the step The secondary dough which is dried for 30 minutes in a 3 ℃ low temperature aging room after sealing battered dough for 30 minutes to remove the bubble layer formed between the dough on a smooth work table such as a glass floor or a stainless steel floor and imparting elasticity. Aging step, peel off the vinyl of the dough, and wrap the dough with a sanitary cloth, and then aged in the third stage of aging for 5 hours at 20 ℃, kneading the dough through the step on a smooth work surface, such as glass bottom or stainless steel bottom Blow kneading step of kneading 30-40 minutes to completely remove the bubble layer formed in between and give elasticity, the step Noodle manufacturing step of making the dough into noodle with a certain thickness using a noodle making machine, and a method of producing noodle containing mulberry leaves and makgeolli, characterized in that it consists of a final aging step of ripening the noodle through the above step for 5 hours in a 3 ° C. low temperature ripening room. Its configuration features.
이하, 본 발명인 뽕잎 및 막걸리가 함유된 우동 및 그 제조방법에 대하여 구체적으로 설명하고자 한다.Hereinafter, the present invention will be described in detail with the mulberry leaf and makgeolli containing udon and its manufacturing method.
우선, 본 발명의 면의 구성성분은 다음과 같다.First, the component of the surface of this invention is as follows.
본 발명으로 제조되는 우동은 뽕잎, 막걸리, 밀가루, 육각수, 소금, 식물성식용유, 식물성마가린, 달걀, 우유, 올리브유를 혼합하여 제조되며 더욱 상세히 말하면, 뽕잎 40~100g, 막걸리 2000~3500ml, 밀가루 10000g, 육각수 500~1000ml, 구운 굵은소금 50g, 구운 꽃소금 50g, 식물성 식용유 50g, 식물성 마가린 50g, 달걀 10개, 우유 500ml, 올리브유 50g을 혼합하여 제조하는 것이다.Udon prepared by the present invention is prepared by mixing mulberry leaf, makgeolli, wheat flour, hexagonal water, salt, vegetable cooking oil, vegetable margarine, egg, milk, olive oil and more specifically, mulberry leaf 40 ~ 100g, rice wine 2000 ~ 3500ml, flour 10000g, Hexagonal water 500 ~ 1000ml, baked coarse salt 50g, baked flower salt 50g, vegetable cooking oil 50g, vegetable margarine 50g, 10 eggs, 500ml milk, 50g olive oil is prepared by mixing.
이하 본 발명인 뽕잎 및 막걸리가 함유된 면 제조방법에 대하여 상세히 설명하고자 한다.Hereinafter will be described in detail with respect to the manufacturing method of the present invention mulberry leaves and makgeolli containing.
[1차 숙성단계][First ripening stage]
본 단계는 본 발명의 첫단계로서 일단, 마른 뽕잎 40~100g을 손으로 잘게 부순다음 가루가 되도록 분쇄기로 분쇄한 후 상기 분쇄된 마른 뽕잎가루 40~100g에 막걸리 2000~3500ml, 육각수 500~1000ml, 달걀 10개, 우유 500ml을 잘 혼합하여 48시간 1~4℃ 저온에서 숙성하는 것을 말한다.This step is the first step of the present invention, once crushed dry mulberry leaves 40 ~ 100g by hand and then pulverized into a powder to pulverize and then the dried mulberry leaf powder 40 ~ 100g Makgeolli 2000 ~ 3500ml, hexagonal water 500 ~ 1000ml, 10 eggs and 500ml of milk are mixed well and aged for 48 hours at 1 ~ 4 ℃ low.
이때, 막걸리에 함유된 활성효모가 파괴되지 아니할 정도의 온도이어야 하는 것으로서 상기 활성효모가 파괴되지 아니하여야 쫄깃하고 부드러우면서도 영양이 있는 숙성면이 되는 것이다.At this time, the temperature of the active yeast contained in the makgeolli should not be destroyed, and the active yeast should not be destroyed to become a chewy, soft and nutritious matured noodles.
[가열단계][Heating stage]
상기 1차 숙성단계에서 얻은 액체의 물질에 본 단계에서는 새로운 첨가물인 식물성 식용유 50g, 식물성 마가린 50g, 올리브유 50g, 구운 굵은소금 50g, 구운 꽃소금 50g을 넣고 36℃에서 거품기로 잘 섞어 가열하는 단계를 말한다.This step refers to the step of heating and mixing well with a foamer at 36 ° C in 50 g of vegetable cooking oil, 50 g of vegetable margarine, 50 g of olive oil, 50 g of roasted coarse salt, 50 g of baked flower salt, and the liquid material obtained in the first aging step. .
[반죽단계][Dough stage]
상기 가열단계에서 가열된 액체를 일단 식힌 다음 상기 단계에서 얻은 액체물질에 밀가루 10000g를 혼합하여 1시간 정도 반죽을 하는 단계로서 본 단계에서의 반죽은 밀가루에 상기 단계에서 얻은 액체 물질을 조금씩 넣어서 반죽하는 것을 말하며 이와 같이 계속적으로 반죽하여서 밀가루의 입자가 육안으로 확인되지 않을 때 까지 반죽을 계속하는 것이며 이 시간이 약 1시간 정도 소요되는 것이다.After cooling the liquid heated in the heating step once and mixing 10000 g of flour with the liquid material obtained in the step to knead for about 1 hour, the dough in this step is kneading by putting the liquid material obtained in the step into the flour little by little This means that the dough is continuously kneaded and the dough is continued until the particles of the flour are not visible to the naked eye, which takes about 1 hour.
[1차 발효단계][First fermentation stage]
본 단계는 상기 반죽단계에서 얻어진 반죽을 20℃하에서 5~11시간 정도 비닐로 밀봉하여 외부 공기를 차단한 상태에서 보존하는 단계를 말하는 것으로서, 본 단계를 거치는 이유는 상기에서 언급한 바와 같이 밀가루 반죽에 활성효모가 첨가되어 있어 살아있는 밀가루 반죽이므로 상기 단계인 반죽을 1시간 정도 함으로서 밀가루 반죽이 외부에 의한 스트레스를 받아 이를 해소케 함으로서 더욱 탄력있고 쫄깃한 면발을 제조할 수 있기 때문이다.This step refers to a step of preserving the dough obtained in the kneading step in a state of blocking the outside air by sealing with a vinyl for about 5 to 11 hours at 20 ℃, the reason for going through this step is as mentioned above It is because active yeast is added to the live dough so that the dough is about 1 hour, and the dough is subjected to stress from the outside to relieve it, thereby making it more elastic and chewy.
[2차 숙성단계][2nd aging stage]
본 단계는 상기 1차 발효단계에서 발효된 반죽을 유리바닥이나 스텐레스 바닥과 같이 매끄러운 작업대에 반죽사이에 형성된 기포층을 제거하고 탄력성을 부여키 위하여 30분간 타격 반죽한 후 비닐로 밀봉하여 3℃ 저온숙성실에 20~30시간 숙성하는 단계로서 본 단계의 전반부에서 반죽하는 형태는 예를들어 중국집에서 자장면발을 뽑을 때 작업대 바닥에 작업자가 밀가루 반죽을 계속해서 쳐대듯이 본 단계의 전반부에서 반죽하는 형태는 면발을 뽑는 것이 아니라 반죽사이의 기포층을 제거키 위하여 작업대 바닥에 계속해서 쳐대는 것으로서 이때 상기 작업대의 표면 즉, 반죽이 닿는 바닥이 고와야 밀가루 반죽이 쫄깃하기 때문이며 그후 저온숙성실(3℃)에 20~30시간 숙성시키면 되는 것으로서 본 단계를 거치면 반죽이 경직되어 있으므로 면발을 뽑을 수 없는 것이다.In this step, the dough fermented in the first fermentation step is removed from the bubble layer formed between the dough on a smooth work surface such as a glass bottom or a stainless steel bottom, and blow-kneaded for 30 minutes to give elasticity, and then sealed with vinyl at 3 ° C. 20-30 hours of aging in the aging room, kneading in the first half of this step, for example, when pulling out the jajangmyeon in a Chinese house, kneading in the first half of this step as if the worker continued to knead the dough on the floor of the workbench Instead of pulling the noodle hair, it is constantly hitting the floor of the workbench to remove the bubble layer between the dough. This is because the surface of the workbench, that is, the bottom where the dough touches, is the Kowaya dough, and then it is placed in a low-temperature ripening room (3 ℃). It is enough to ripen for 30 hours. After this step, the dough is rigid, Will not.
[3차 숙성단계][3rd aging stage]
상기 2차 숙성단계를 거치면 반죽이 경직되므로 면발을 뽑을 수 없으므로 본 단계에서는 상기 경직된 반죽의 비닐을 벗기고 위생헝겊으로 상기 반죽을 감싼후 20℃에서 5시간정도 숙성하는 단계를 말한다.Since the dough is stiff when passing through the second aging step, it is not possible to pull out the cotton yarn. In this step, it refers to a step of peeling off the vinyl of the stiff dough and wrapping the dough with a sanitary cloth and then aging at 20 ° C. for about 5 hours.
[타격반죽단계][Strike Dough]
상기 3차 숙성단계를 지나면 2차 숙성단계를 지난 반죽보다 훨씬 기포층이 없음을 알 수 있으나 그러하더라도 기포층이 존재하거나 또는 재차 생기는 것을 방지키 위하여 반죽을 유리바닥이나 스텐레스 바닥과 같이 매끄러운 작업대에 반죽사이에 형성된 기포층을 완전히 제거하고 탄력성을 부여키 위하여 30~40분간 타격 반죽하는 단계를 말한다.After the third aging step, it can be seen that there is no bubble layer much more than the dough after the second aging step, but even then, the dough is placed on a smooth work surface such as a glass floor or a stainless steel floor to prevent the bubble layer from being present or occurring again. Refers to the step of batting dough for 30 to 40 minutes to completely remove the bubble layer formed between the dough and give elasticity.
이와 같은 단계를 거치면 반죽은 매우 탄력적이 되며 이를 면발로 뽑으면 쫄깃하고 부드러운 것이 월등한 것이다.After this step, the dough becomes very elastic, and when it is pulled out with noodles, it is superior to chewy and soft.
[면발제조단계][Noodle making step]
본 단계는 상기 타격반죽단계를 거친 반죽을 제면기를 이용하여 일정한 굵기의 면발로 만드는 면발제조단계이다.This step is a noodle manufacturing step of making a dough of rough thickness by using a noodle-making dough batter.
일반적으로 본 단계만 거치면 우동의 면발이 완성되는 것이 대부분이나, 본 발명은 한단계가 더 있음으로서 면발의 쫄깃하고 부드러움을 더욱 향상시켰다.In general, the noodles are completed by only this step, but the present invention further improves the chewy and softness of the noodle.
[최종숙성단계][Final maturation stage]
본 단계는 상기 단계를 거친 면발을 3℃ 저온숙성실에서 5시간정도 숙성하는 최종숙성단계로서 본 단계를 거치는 이유는 상기 면발제조단계에서 면발을 뽑는 과정 즉, 밀가루 반죽이 압연을 통하여 얇게 펴지고 제면기의 이빨을 통하여 가닥가닥 짤라지는 일련의 과정에서 밀가루면은 다시한번 스트레스를 받고 따라서 기포층이 생성되는 것이며 본 단계에서는 상기 재차 생성된 기포층을 가라 앉히게 하기 위한 단계인 것이다.This step is the final aging step of aging the noodle through the above step for about 5 hours at 3 ℃ low temperature aging room, the reason for this step is the process of pulling the noodle in the noodle manufacturing step, that is, the dough is thinly rolled through rolling and In the process of cutting the strands through the teeth, the flour surface is once again stressed and thus a bubble layer is generated, and in this step, it is a step for sinking the generated bubble layer again.
상기와 같은 단계를 거침으로서 본 발명에 의해 제조된 면은 그 면발이 쫄깃하고 부드러우며 또한 막걸리에 함유된 저알콜에 의해 술을 직접 마시는 것과 다른 별미를 느낄 뿐만 아니라 막걸리에 함유된 활성효모의 유익한 점도 아울러 누릴 수 있으며 또한 뽕잎의 유익한 성분도 함께 누릴 수 있는 건강에 유익한 면인 것이다.By going through the above steps, the noodles produced by the present invention are not only chewy and soft, but also feel different from drinking alcohol directly by low alcohol contained in makgeolli, as well as the beneficial effect of active yeast contained in makgeolli. You can also enjoy the viscosity and also the health benefits of the mulberry leaf's beneficial ingredients together.
상기와 같은 구성을 갖는 본 발명인 뽕잎 및 막걸리가 함유된 면 및 면 제조방법으로 제조된 면은 면발이 쫄깃하면서 부드러울 뿐만 아니라 막걸리에 함유된 유산균 즉, 활성효모가 면발 자체에 함유되어 있으며 특히 뽕잎의 유익한 성분 또한 첨가되어 있음으로서 성인병의 예방이나 기타 질병의 예방은 물론이고 맛도 독특하며 일반적으로 면종류에 첨가하여 면발의 쫄깃함을 증가시킬 때 주로 사용되는 소다수를 본 발명에서는 전혀 첨가치 아니하고 숙성 및 타격반죽을 해줌으로서 밀가루가 가지고 있는 쫄깃거리는 구르텐 성분을 극대화 하여 남녀노소 누구나 즐길 수 있는 건강식품인 것이다.The noodles prepared by the method of the present invention and mulberry leaf and makgeolli containing the above-described composition is not only soft and soft noodles, but also contains lactic acid bacteria, that is, active yeast contained in makgeolli, especially of mulberry leaves. The beneficial ingredients are also added to prevent the prevention of adult diseases and other diseases, as well as the taste is unique. Generally, soda water, which is mainly used to increase the chewyness of noodles by adding to the type of noodles, is not added at all. It is a health food that can be enjoyed by anyone of all ages by maximizing the chewy ingredient of wheat flour.
이상에서는 본 발명을 특정의 바람직한 실시예를 예를들어 도시하고 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며 본 발명의 정신을 벗어나지 않는 범위내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진자에 의해 다양한 변경과 수정이 가능할 것이다.In the above, the present invention has been illustrated and described with reference to specific preferred embodiments, but the present invention is not limited to the above-described embodiments and is not limited to the spirit of the present invention. Various changes and modifications can be made by those who have
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KR100696573B1 (en) * | 2005-05-31 | 2007-03-19 | 이종근 | Noodle with Low Hygroscopicity and Process for Preparing the Same |
KR100705706B1 (en) * | 2005-05-03 | 2007-04-09 | 주식회사 아워홈 | Method for preparing wheat flake and wheat flake prepared by the method |
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KR100705706B1 (en) * | 2005-05-03 | 2007-04-09 | 주식회사 아워홈 | Method for preparing wheat flake and wheat flake prepared by the method |
KR100696573B1 (en) * | 2005-05-31 | 2007-03-19 | 이종근 | Noodle with Low Hygroscopicity and Process for Preparing the Same |
KR101150221B1 (en) * | 2009-08-21 | 2012-06-12 | 주식회사 엘지씨엔에스 | Selective payment transaction system |
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