KR20050003621A - Method for manufacturinging cold-noodle dish containing melanian snail and cold-noodle dish manufactured by the same - Google Patents
Method for manufacturinging cold-noodle dish containing melanian snail and cold-noodle dish manufactured by the same Download PDFInfo
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- KR20050003621A KR20050003621A KR1020030044451A KR20030044451A KR20050003621A KR 20050003621 A KR20050003621 A KR 20050003621A KR 1020030044451 A KR1020030044451 A KR 1020030044451A KR 20030044451 A KR20030044451 A KR 20030044451A KR 20050003621 A KR20050003621 A KR 20050003621A
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- 238000000034 method Methods 0.000 title claims description 8
- 241000237858 Gastropoda Species 0.000 title abstract description 25
- 235000012149 noodles Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 235000006576 Althaea officinalis Nutrition 0.000 claims description 15
- 235000001035 marshmallow Nutrition 0.000 claims description 15
- 229920000742 Cotton Polymers 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000000249 Morus alba Species 0.000 claims description 4
- 235000008708 Morus alba Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000010802 sludge Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 244000208874 Althaea officinalis Species 0.000 claims 2
- 240000008067 Cucumis sativus Species 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000013505 freshwater Substances 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 abstract 1
- 235000014443 Pyrus communis Nutrition 0.000 abstract 1
- 240000001987 Pyrus communis Species 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 241001307241 Althaea Species 0.000 description 13
- 235000013305 food Nutrition 0.000 description 6
- 241000237509 Patinopecten sp. Species 0.000 description 5
- 235000020637 scallop Nutrition 0.000 description 5
- 210000004185 liver Anatomy 0.000 description 4
- 244000000231 Sesamum indicum Species 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 239000001055 blue pigment Substances 0.000 description 2
- 235000021189 garnishes Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000005228 liver tissue Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 238000005406 washing Methods 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2250/204—Animal extracts
Abstract
Description
본 발명은 다슬기 냉면의 제조방법 및 그 방법에 따라 제조된 다슬기 냉면에 관한 것으로서, 보다 상세하게는 냉면에 들어가는 면을 제조할 시 다슬기 분말을 첨가하고, 육수에 다슬기 엑기스를 첨가하여 다슬기 냉면을 제조하는 방법 및 그 방법에 의하여 제조된 다슬기 냉면에 관한 것이다.The present invention relates to a method of manufacturing a cold snail noodles and to the snail cold noodle prepared according to the method, and more specifically, to prepare the noodles to enter the cold noodles, the snail powder is added, and the snail extract is added to the broth to prepare the snail cold noodle It relates to a method of making and a multi-slice cold noodle produced by the method.
일반적으로, 다슬기는 지방에 따라 올갱이, 대사리, 소라, 달팽이 고동, 고디 등의 다양한 이름으로 불리며, 암녹색 빛깔을 띄고 있다.Generally, according to the province, the name of the scallop, namely, shrine, snail, snail beating, Gody, and various names, and has a dark green color.
옛날부터 민간에서 다슬기는 뱃속의 장을 치료하며, 소화를 잘되게 하고, 대소변을 잘 나가게 하고, 독이 없고, 간을 보호한다고 하여 식용으로 널이 이용되어 왔다. 특히, 다슬기를 끓이면 파란색 액이 우러 나오는데 이 액은 간의 정화 작용에 큰 역할을 한다. 다슬기를 삶은 물은 간 해독과 간 세호의 재생에 효과가 있고, 눈을 맑게 해주며 숙취해소와 위장병, 당뇨에 탁월한 효과가 있을 뿐만 아니라, 여성들의 골다공증 예방과 치료에도 효과가 있다. 또한, 간의 조직책인 색소가 고갈되면 간암이나 간경화 등을 초래하게 되는데, 이때 다슬기에 함유되어 있는 간 조직의 성분인 청색소를 섭취함으로서 병을 예방할 수 있다. 이러한 청색소는 사람이나 포유동물과는 달리 조개류의 피에 많이 함유되어 있는데 조개류 중에서도 특히 다슬기에 가장 많이 함유되어 있다.Since ancient times, snails are used for food because they treat the intestines of the stomach, make the digestive well, get out the urine well, have no poison, and protect the liver. In particular, when boiled sesamegi blue liquid comes out, this liquid plays a big role in the liver purification. Boiled water is effective in detoxifying liver and regenerating liver Seho, clearing eyes and having an excellent effect on relieving hangovers, gastrointestinal diseases and diabetes, as well as preventing and treating osteoporosis in women. In addition, the depletion of the liver tissue pigment causes liver cancer, cirrhosis, etc. In this case, the disease can be prevented by ingesting blue pigment, which is a component of the liver tissue contained in the sage. Unlike humans and mammals, these blue pigments are contained in the blood of shellfish.
그러나, 이러한 다슬기는 알맹이가 딱딱한 껍질에 둘러쌓여 있기 때문에, 음식으로 조리할 시 일일이 껍질을 제거해야 하는 번거로움이 있어 널리 애용되지 못하는 문제점이 있었다.However, since the marshmallow is surrounded by a hard shell of the kernel, there is a problem in that the need to remove the shell every time when cooking with food is not widely used.
또한, 유통되고 있는 다슬기를 이용한 식품인 다슬기 엑기스 또는 다슬기 음료 등은 보조 식품일 뿐이므로, 상기와 같은 다슬기의 효능이 효과적으로 인체에 흡수되는 지의 여부가 불확실하다.In addition, since the marshmallow extract or marshmallow beverage, which is a food using chopped snails, is only a supplementary food, it is uncertain whether the efficacy of the snails is effectively absorbed by the human body.
따라서, 본 발명의 목적은 상기와 같은 문제점을 해결하기 위한 것으로서, 다슬기를 분말, 고구마 전분 또는 메밀 전분, 다슬기를 함유한 육수를 이용하여 다슬기 냉면을 제조하는 방법 및 그 방법에 의해 제조된 다슬기 냉면을 제공하는 것이다.Accordingly, an object of the present invention is to solve the above problems, a method for producing a snail cold noodle using a broth containing powder, sweet potato starch or buckwheat starch, snail group, and marshmallow cold noodle prepared by the method To provide.
상기의 목적을 달성하기 위해, 본 발명은 다슬기를 물로 씻어 70~90℃의 물에 7~15분간 끓이는 단계와; 상기 다슬기를 끓는 물에서 건져내어 껍질과 알맹이로 분리하는 단계와; 상기 다슬기 알맹이에 묻은 물기를 제거하고 건조기에 넣어 건조한 후, 분쇄기를 이용하여 다슬기 분말을 제조하는 단계와; 상기 다슬기 분말을 미리 준비한 녹말이 함유된 전분과 함께 다슬기 엑기스로 반죽하여 2~3시간 동안 상온에서 숙성하는 단계와; 상기 반죽을 면형성기를 이용하여 면으로 생성한 후, 상기 면을 냉수에 담궈 식히는 단계와; 상기 냉면을 냉면육수에 말고, 고명을 하는 단계로 이루어지는 것을 특징으로 하는 다슬기 냉면 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of washing for 7 to 15 minutes at 70 ~ 90 ℃ water to wash the plunger; Extracting the sludge from boiling water and separating the shell and kernel; Removing the water on the kernel of the marshmallow and putting it in a dryer to dry the powder, and then preparing a flake powder using a grinder; Kneading with a starch containing starch prepared in advance to prepare the mulberry powder powder and ripening at room temperature for 2 to 3 hours; Generating the dough into cotton using a cotton forming machine, and then cooling the cotton in cold water; Rolling the cold noodles in the cold noodles broth, provides a method for producing a multi-slice cold noodle characterized in that the step of making a garnish.
여기에서, 상기 냉면육수는 다슬기를 삶은 물에 무우, 대파, 양파등의 야채를 넣고 5~7시간 동안 끓여 예비 육수를 만들어 상온에서 식힌 후, 상기 예비 육수와 숙성된 동치미 국물을 소정비로 혼합하여 만들어 지는 것을 특징으로 한다.Here, the cold noodle broth put vegetables such as radishes, leeks, onions in boiled water, boiled for 5-7 hours to make a preliminary broth to cool at room temperature, and then mixed the preliminary broth and aged Dongchimi broth in a predetermined ratio It is characterized by being made.
또한, 본 발명은 상기의 방법에 의하여 제조되는 것을 특징으로 하는 다슬기 냉면을 제공한다.In addition, the present invention provides a multi-slice cold noodle characterized by being produced by the above method.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 채취한 다슬기를 깨끗한 물로 씻은 후, 약 80℃정도의 끓는 물에서 10분 가량 삶아, 껍데기속의 다슬기 알맹이가 알맞게 익힌 다음, 상기 익힌 다슬기를 끓는 물에서 건져내고 남은 국물을 나중에 냉면 육수로서 이용한다.First, the collected marshmallows are washed with clean water, boiled for about 10 minutes in boiling water at about 80 ° C., and then cooked appropriately, the scallop kernels in the shell are dried, and the remaining broth is used as cold noodles afterwards.
그 다음, 상기 악힌 다슬기를 비식용인 껍데기와 식용인 알맹이로 분리하고, 알맹이의 외피에 존재하는 물기를 제거한 후, 그 알맹이를 건조기에서 약 4시간 동안 건조하여 다슬기 알맹이 내의 수분을 제거한다.Then, the bad mulberry group is separated into a non-edible shell and an edible kernel, and after removing water from the outer shell of the kernel, the kernel is dried for about 4 hours in a dryer to remove moisture in the kernel.
그 다음, 상기 건조된 다슬기 알맹이를 분쇄기에 넣어 분말 상태로 만들어 미리 준비된 고구마 전분이나 메밀 전분과 함께 소정의 비로 혼합하고, 그 혼합물에 미리 준비된 다슬기 엑기스를 소정량 첨가하여 반죽한 후, 그 반죽물을 상온에서 2시간 가량 보관하여 숙성시킨다.Then, the dried scallop kernels are put into a pulverizer and mixed into powder at a predetermined ratio with pre-made sweet potato starch or buckwheat starch, and then kneaded by adding a predetermined amount of pre-prepared sludge extract to the mixture, and then kneading the dough After aging for 2 hours at room temperature.
그 다음, 상기 반죽물을 냉면을 위한 면형성기를 이용하여 면으로 생성한다. 이때, 면형성기에서 나온 면은 뜨거워져 있으므로, 이 면을 차갑게 식히기 위해 냉수에 잠시 담궜다가 건져낸다.Then, the dough is made into cotton using a cotton forming machine for cold noodles. At this time, the noodles from the surface forming machine is hot, soak them in cold water for a while to cool them and then deliver them.
그 다음, 처음 단계에서 다슬기를 삶은 후 다슬기를 건져내고 남은 국물에 무우, 대파, 양파 등을 첨가하고, 약 6시간 동안 중간불에서 서서히 끓여 예비 육수가 잘 우러져 나오게 한 후 이것을 상온에서 식힌다. 그리고, 미리 준비한 차가운 동치미와 함께 혼합하여 냉면육수를 만든다.Next, boil the scallop in the first step, take out the scallop, add radish, green onions, onions, etc. to the remaining broth, boil it slowly over medium heat for about 6 hours and let the spare broth ooze well, then cool it at room temperature. Then, mix with the prepared cold Dongchimi to make cold noodles.
다음, 상기 냉면육수에 냉수에서 식힌 면을 적당량 넣고, 오이, 배, 무우, 다슬기 등을 고명으로서 첨가하여 냉면을 완성한다.Next, a suitable amount of noodles cooled in cold water is added to the cold noodles broth, and cucumbers, pears, radishes, marshmallow, etc. are added as garnish to complete the cold noodles.
또한, 위에서 언급한 방법으로 제조된 다슬기 면은 냉면 뿐만 아니라, 국수기를 이용하여 면을 뽑아내어 칼국수 등으로 이용될 수 있고, 또는 반죽된 것을 면으로 제조하지 않고, 손으로 조각내어 다슬기 수제비로 활용할 수도 있다.In addition, the marshmallow noodles prepared by the above-mentioned method can be used as not only cold noodles, but also by using a noodle machine to pull out the noodles, or as a noodle soup, or by kneading them by hand without making the dough into noodles, and using it as a marshmallow sujebi. It may be.
또한, 다슬기 분말은 분말 상태 그대로 밀봉하여 장시간 보관이 가능하므로, 다슬기 분말을 냉장 보관하였다가 필요한 때에 편리하게 이용할 수 있다.In addition, since the fine powder is sealed in a powder state and can be stored for a long time, the fine powder may be conveniently stored when it is refrigerated.
이상과 같은 본 발명에 의하면, 다슬기를 채취하여 분말화한 후 면으로 제조함으로서, 다슬기 고유의 맛과 영양분을 그대로 살려 섭취할 수 있다.According to the present invention as described above, it is possible to take advantage of the indigenous taste and nutrients intact as it is produced by the cotton after harvesting the powder of marshmallow powder.
또한, 다슬기를 분말로 제조하여 다른 전분과 함께 섞어 음식으로 조리하여 섭취함으로서, 다슬기 특유의 비린 냄새 때문에 다슬기의 섭취를 꺼려했던 사람들도 거부감 없이 다슬기를 섭취하여 효능을 얻을 수 있다.In addition, by preparing a powder of marshmallow powder mixed with other starch and cooked as food, people who were reluctant to ingest marshmallow due to the peculiar smell of marshmallow can obtain efficacy by ingesting it without reluctance.
또한, 날씨가 더운 여름 뿐만 아니라, 사계절에 걸쳐 사람들이 주식으로 주로 이용하는 냉면을 다슬기를 이용하여 제조함으로서, 다슬기의 효능을 자연스럽게 섭취할 수 있다.In addition, the hot summer, as well as the four seasons by using cold sesame noodles mainly used as a staple food, by using the sesame, you can naturally take the efficacy of the sesame.
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| KR (1) | KR20050003621A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101135832B1 (en) * | 2011-10-18 | 2012-04-16 | 김하연 | Manufacturing method of gravy for raw-whelk soup and raw-whelk soup using the same |
| KR101692463B1 (en) | 2016-07-20 | 2017-01-03 | 김종훈 | Melanian snail soup with dough flakes and manufacturing method |
| CN107874219A (en) * | 2017-11-09 | 2018-04-06 | 柳州市螺佰祥食品有限公司 | A kind of spiral shell powder scalds material formula |
-
2003
- 2003-07-02 KR KR1020030044451A patent/KR20050003621A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101135832B1 (en) * | 2011-10-18 | 2012-04-16 | 김하연 | Manufacturing method of gravy for raw-whelk soup and raw-whelk soup using the same |
| KR101692463B1 (en) | 2016-07-20 | 2017-01-03 | 김종훈 | Melanian snail soup with dough flakes and manufacturing method |
| CN107874219A (en) * | 2017-11-09 | 2018-04-06 | 柳州市螺佰祥食品有限公司 | A kind of spiral shell powder scalds material formula |
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