KR20050039920A - A manufacturing method of instant noodles to having a hangover solution effect - Google Patents
A manufacturing method of instant noodles to having a hangover solution effect Download PDFInfo
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- KR20050039920A KR20050039920A KR1020030074996A KR20030074996A KR20050039920A KR 20050039920 A KR20050039920 A KR 20050039920A KR 1020030074996 A KR1020030074996 A KR 1020030074996A KR 20030074996 A KR20030074996 A KR 20030074996A KR 20050039920 A KR20050039920 A KR 20050039920A
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- 206010019133 Hangover Diseases 0.000 title claims abstract description 18
- 230000000694 effects Effects 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000008446 instant noodles Nutrition 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 34
- 230000008569 process Effects 0.000 claims abstract description 32
- 239000000284 extract Substances 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000012149 noodles Nutrition 0.000 claims abstract description 16
- 238000000465 moulding Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 229920000742 Cotton Polymers 0.000 claims abstract description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 6
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 6
- 235000009120 camo Nutrition 0.000 claims description 6
- 235000005607 chanvre indien Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000011487 hemp Substances 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims 1
- 229940102480 bilberry extract Drugs 0.000 claims 1
- 235000019209 bilberry extract Nutrition 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000008101 lactose Substances 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 7
- 230000035622 drinking Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 240000000530 Alcea rosea Species 0.000 abstract description 2
- 235000017334 Alcea rosea Nutrition 0.000 abstract description 2
- 235000017303 Althaea rosea Nutrition 0.000 abstract description 2
- 235000019441 ethanol Nutrition 0.000 description 8
- 238000000354 decomposition reaction Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 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
- 230000002496 gastric effect Effects 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 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
- 240000000950 Hippophae rhamnoides Species 0.000 description 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 229960005261 aspartic acid Drugs 0.000 description 1
- 229940107588 barberry extract Drugs 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- -1 putin Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000005493 rutin Nutrition 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
- 229960004555 rutoside Drugs 0.000 description 1
- 150000003839 salts Chemical class 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
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 229930002600 steroidal saponin Natural products 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000002023 wood Substances 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
Landscapes
- Noodles (AREA)
Abstract
본 발명은 숙취해소 효과를 갖는 라면의 제조방법에 관한 것으로,The present invention relates to a method for producing ramen having a hangover relief effect,
적정 수준으로 건조되어진 마를 분말로 만드는 분말화 공정과,A powdering process of making the dried powder to a proper level,
헛개나무 열매, 줄기, 잎으로부터 액기스를 추출하는 액기스 추출 공정과,An extract extraction process which extracts extract from a hollyhock, stem, leaf,
원재료를 일정 비율로 혼합하는 배합 공정과,Blending process of mixing the raw materials at a constant ratio,
배합공정을 통해 얻어진 반죽을 제면기를 통해 면으로 형성하는 제1 성형 공정과,A first molding step of forming the dough obtained through the compounding process into a cotton noodle machine;
상기 면에 고온의 스팀을 가하여 호환성 전분으로 만들기 위한 증숙 공정과,A steaming process for applying hot steam to the surface to form a compatible starch,
상기 증숙공정을 마친 면을 열풍 건조함과 동시에 일정형태로 성형하는 제2 성형 공정과,A second molding step of forming the surface after the steaming step is hot-air dried and formed into a predetermined shape;
제2 성형 공정을 거친 면을 90-200℃ 온도의 기름으로 1-3분간 튀겨내는 유 탕 처리 공정과,A frying process for frying the surface after the second forming step with oil at a temperature of 90-200 ° C. for 1-3 minutes,
상기 유탕처리된 면을 상온에서 소정시간 냉각시키는 냉각 공정과,A cooling step of cooling the milk-treated surface at room temperature for a predetermined time;
냉각이 이루어진 면을 개별 포장하는 포장 공정을 포함하여서 이루어지는 것을 특징으로 하는 본 발명에 의하면,According to the present invention, characterized in that it comprises a packaging step of individually packaging the surface is cooled,
라면 면발에 헛개나무 액기스, 마분말이 소정량 포함되어 있으므로 음주 후 섭취하게 되면 마분말에 포함된 성분이 쓰린 속을 달래줄 뿐 아니라 헛개나무 액기스에 포함된 성분이 체내에 남아있는 알콜성분을 신속히 분해시켜 숙취해소에 도움이 되는 효과를 얻을 수 있게 되는 것이다. Ramen noodles contain a certain amount of bark extract and powder, so if you take them after drinking, the ingredients in the powder will not only soothe the bitter stomach, but the ingredients contained in the bark extract will quickly break down the alcohol in the body. It will help you get rid of hangovers.
Description
본 발명은 숙취해소 효과를 갖는 라면의 제조 방법에 관한 것으로, 면발에 헛개나무 액기스, 마분말을 포함하고 있어 섭취시 알콜분해 및 위벽보호 작용이 이루어지므로 음주후 숙취해소에 도움을 줄 수 있도록 한 숙취해소 효과를 갖는 라면의 제조 방법에 관한 것이다.The present invention relates to a method for preparing a ramen having a hangover-relieving effect, which includes bark extract and ground powder in cotton noodle so that alcohol decomposition and gastric wall protection are performed upon ingestion, thereby helping to relieve hangover after drinking. It relates to a method for producing ramen having a hangover relief effect.
많은 사람들이 한 끼 식사를 해결하기 위하여 즐겨 찾는 라면은 통상적으로 소맥분을 주원료로 한 것으로써 시트 형상으로 편평하게 압연한 후 절단, 분리 및 튀김공정을 거쳐 냉각시켜 제조한 것이다.Many people's favorite ramen to solve one meal is usually made of wheat flour as the main raw material is rolled flat to a sheet shape and then produced by cooling through a cutting, separating and frying process.
상기와 같은 공정을 통해 제조되는 라면은 조리 및 섭취가 용이하여 많은 사람들이 이용하고 있고, 가끔은 음주 이후 속풀이 음식으로도 이용되고 있다.The ramen manufactured through the above process is easy to cook and consume and is used by many people, and sometimes used as a food after drinking.
그러나, 상기와 같이 음주이후 라면을 섭취하게 되면 뜨거운 국물이 위벽에 자극을 가해 속이 풀리는 듯한 느낌이 들 수도 있으나 이는 오히려 위벽을 상하게 할 수도 있는 것이어서 바람직하지 않을 뿐 아니라,However, if the intake of ramen after drinking as described above may cause the hot broth to irritate the stomach wall to feel loose, but this may not be preferable because it may damage the stomach wall,
라면을 섭취한다고 해도 알콜분해에 직접적인 도움이 되는 것은 아니어서 숙취해소에 별다를 효과를 기대할 수 없는 문제가 있었다.Even if the intake of ramen does not directly help alcohol decomposition had a problem that can not expect a very effective hangover.
한편, 예로부터 전해지는 의약관련 문헌에 의하면 헛개나무는 알콜분해 효과가 탁월하다 알려져 있으며, 마는 숙취해소 및 피로회복과 함께 위장을 보호하는 효과가 탁월하다고 알려져 있는 바,On the other hand, according to the medical literature that has been known from ancient times, the bark tree is known to have an excellent alcohol degrading effect, and hemp is known to have an excellent effect of protecting the stomach with hangover relief and fatigue recovery.
본 발명은 라면 면발에 헛개나무 성분 및 마 성분이 포함되도록 한 것이다.The present invention is to include the barn component and hemp component in ramen noodles.
본 발명은 상기와 같은 실정을 감안하여 안출한 것으로, 라면 면발에 헛개나무 액기스, 마분말이 소정량 포함되어있어 음주 후 섭취했을 경우 알콜분해 및 위벽보호 작용이 이루어져 숙취해소에 도움을 줄 수 있도록 한 숙취해소 효과를 갖는 라면의 제조 방법을 제공하는데 그 목적이 있는 것이다. The present invention has been devised in view of the above situation, the ramen noodle extract contains a predetermined amount of bark tree extract, powder, so that when ingested after drinking alcohol decomposition and gastric wall protection to help hangover It is an object of the present invention to provide a method for producing ramen having a hangover effect.
상술한 바와 같은 목적을 달성하기 위하여 본 발명은,In order to achieve the object as described above, the present invention,
적정 수준으로 건조되어진 마를 분말로 만드는 분말화 공정(10)과,A powdering process (10) of making dried hemp powder into an appropriate level;
헛개나무 열매, 줄기, 잎으로부터 액기스를 추출하는 액기스 추출 공정(20)과,An extract extraction process (20) extracting the extract from the fruit of the barn, a stem, a leaf,
원재료를 일정 비율로 혼합하는 배합 공정(30)과,A blending step (30) of mixing the raw materials at a predetermined ratio,
배합공정(30)을 통해 얻어진 반죽을 제면기를 통해 면으로 형성하는 제1 성형 공정(40)과,A first molding step 40 of forming the dough obtained through the blending step 30 into a cotton noodle machine;
상기 면에 고온의 스팀을 가하여 호환성 전분으로 만들기 위한 증숙 공정(50)과,Steaming process 50 for applying a hot steam to the surface to make a compatible starch,
상기 증숙 공정(50)을 거친 면을 열풍 건조함과 동시에 일정 형태로 성형하는 제2 성형 공정(60)과,A second molding step 60 for hot-air drying the surface that has undergone the steaming step 50 and molding it in a predetermined form;
제2 성형 공정(60)을 거친 면을 90-200℃ 온도의 기름으로 1-3분간 튀겨내는 유탕 처리 공정(70)과,A frying process 70 for frying the surface that has undergone the second forming step 60 with oil at a temperature of 90-200 ° C. for 1-3 minutes,
상기 유탕 처리 공정을 거친 면을 상온에서 소정시간 냉각시키는 냉각 공정(80)과,A cooling step 80 of cooling the surface having undergone the lactation treatment process at a room temperature for a predetermined time;
냉각이 이루어진 면을 개별 포장하는 포장 공정(90)을 포함하여서 이루어지는 것을 특징으로 하며 이하 본 발명을 첨부 도면에 의거하여 더욱 상세히 설명하면 다음과 같다.It characterized in that it comprises a packaging step 90 for individually packaging the cooling is made and the present invention will be described in more detail based on the accompanying drawings as follows.
본 발명은 도 1의 공정 순서도에 도시되어진 바와 같이 먼저,First, as shown in the process flowchart of FIG.
분말화 공정(10)을 통해 건조가 완료된 마를 분쇄기를 통해 분사하여 미세한 분말 형태로 가공하고,Through the powdering process (10), the dried hemp is sprayed through a grinder to be processed into a fine powder form,
액기스 추출 공정(20)을 통해 헛개나무 열매, 줄기, 잎으로부터 액기스를 추출하는데,Extract the extract from the bark fruit, stem, leaf through the extract extraction process (20),
이 때 헛개나무 액기스는 고형분 0.6%정도를 함유하는 것이 바람직하며,At this time, the barberry extract preferably contains about 0.6% solids,
줄기, 잎보다는 열매가 약효가 뛰어나므로 가능하면 열매에서 액기스를 추출하는 것이 바람직하다.The fruit is more effective than stems and leaves, so it is desirable to extract the extract from the fruit if possible.
이후, 면발의 주원료인 소맥분과 함께 쌀가루, 마분말, 헛개나무 액기스, 기타 첨가제를 혼합하는 배합 공정(30)을 거치게 되는데,Subsequently, rice flour, powder, hut extract and other additives are mixed with wheat flour, the main raw material of noodle, and is subjected to a blending process (30).
상기 배합공정에서 기타 첨가제는 전분, 글루타민산나트륨, 소금, 대두유 등이고, Other additives in the blending process is starch, sodium glutamate, salt, soybean oil, and the like,
중량백분율을 기준하여 소맥분 70%, 쌀가루 20* 마분말 5%, 기타 첨가제 5%정도의 비율이 바람직하며,Based on the weight percentage, wheat flour 70%, rice flour 20 * powder 5%, other additives 5% ratio is preferred,
이 때 헛개나무 액기스는 제면에 적합한 정도의 반죽 점도를 유지할 수 있도록 첨가하는 것이 바람직하다.At this time, it is preferable to add the barn wood extract so as to maintain the dough viscosity of the degree suitable for noodle making.
이 후, 제면기를 통해 반죽을 면으로 형성하는 제1 성형 공정과,Thereafter, the first molding step of forming the dough into a surface through a noodle machine,
상기 면에 고온의 스팀을 가하여 호환성 전분으로 만들기 위한 증숙 공정과,A steaming process for applying hot steam to the surface to form a compatible starch,
상기 증숙 공정을 마친 면을 열풍 건조함과 동시에 일정형태로 성형하는 제2 성형 공정과,A second molding step of molding the surface of the steaming step after the hot air drying and forming a predetermined shape;
제2 성형 공정을 거친 면을 90-200℃ 온도의 기름으로 1-3분간 튀겨내는 유탕 처리 공정과,A frying treatment step of frying the surface subjected to the second molding step with oil at a temperature of 90-200 ° C. for 1-3 minutes,
상기 유탕 처리된 면을 상온에서 소정시간 냉각시키는 냉각 공정과,A cooling step of cooling the milk-treated surface at room temperature for a predetermined time;
냉각이 이루어진 면을 개별 포장하는 포장 공정을 포함하여서 이루어지는데, 이러한 공정은 라면을 제조하는 방법에 있어 일반적인 공정이므로 상세한 서술을 생략하는 바이다.It comprises a packaging process of individually packaging the noodle is cooled, this process is a general process in the method of manufacturing the ramen, so the detailed description is omitted.
한편, 상기와 같이 본 발명에서는 제면을 위한 반죽에 소정량의 마분말과, 헛개나무 액기스가 포함되어지는데,On the other hand, in the present invention as described above, a predetermined amount of powder and hut extract is included in the dough for noodle making,
마는 산야와 초원에서 나는 덩굴식물로 약명은 산약, 서여 등으로 불리며,Village is a vine plant that grows in mountains and grasslands.
뮤신, 스테로이드성 사포닌, 콜린, 루틴, 아스파라긴산을 포함하고 있어 신체 내부 장기(위장에 탁월한 효과가 있음)를 보호하고, It contains mucin, steroidal saponins, choline, rutin and aspartic acid, which protects the internal organs (which have an excellent effect on the stomach),
체내에 축적된 공해물질을 배출하게 하며, To release pollutants accumulated in the body,
혈당강화 및 콜레스테롤 저하 및 숙취회복 및 피로회복의 효과가 있는 것으로 알려져 있고,It is known to have the effect of strengthening blood sugar, lowering cholesterol, recovering from hangover and fatigue,
그리고, 헛개나무는 갈매나무과의 낙엽활엽교목으로 높이 20m, 직경1m 정도로 성장하고, 잎은 타원형으로 뽕잎과 비슷하며,And, the barn tree is a deciduous broad-leaved arboreous tree of the sea buckthorn family, grows about 20m in height and 1m in diameter, and the leaves are oval and similar to mulberry leaves.
지구나무, 호깨나무, 백석목으로 불리는 것으로,It is called earth tree, sesame tree, white stone,
과당, 설탕, 포도당, 카탈라제, 페록시다아제의 당류 성분과 함께 칼륨, 칼슘, 철, 트리테르페노이드인, 호베인산, 푸틴, 사포닌 등을 함유하고 있으며,It contains saccharide components of fructose, sugar, glucose, catalase, and peroxidase, and contains potassium, calcium, iron, triterpenoids, hobeic acid, putin, saponin, etc.
알콜분해 및 숙취해소에 탁월한 효과가 있다고 알려져 있으므로,Since it is known to have an excellent effect on alcohol decomposition and hangover elimination,
음주 후 본 발명에 의한 라면을 섭취하게 되면 마분말에 포함된 성분이 쓰린 속을 달래주어 속을 편하게 해줄 뿐 아니라,If you consume the ramen according to the present invention after drinking alcohol, the ingredients contained in the powder will not only soothe the bitter stomach and ease the stomach.
헛개나무 액기스에 포함된 성분이 체내에 남아 있는 알콜성분을 신속히 분해하게 되므로 숙취해소에 도움을 줄 수 있게 되는 것이다.The components contained in the bark extract will quickly break down the alcohol in the body, which will help to relieve the hangover.
본 발명에서 제면 반죽에 포함되는 원재료의 배합률은 상술한 범위를 조금 벗어난다 하더라도 큰 문제는 없으나 마분말을 적당량 이상 포함시킬 경우 반죽의 점성에 영향을 줄 수 있으므로 적당량을 유지하는 것이 바람직하며 마분말을 많이 포함시키고자 할 경우 반죽의 점도를 높일 수 있는 첨가제의 양을 늘리는 것이 바람직하다.In the present invention, the blending ratio of the raw materials included in the noodle making dough is not a big problem even if slightly out of the above range, but it is preferable to maintain the appropriate amount because it may affect the viscosity of the dough when the powder is included in an appropriate amount or more. If you want to include a lot of it is desirable to increase the amount of additives that can increase the viscosity of the dough.
본 발명은 상술한 바와 같이 As described above, the present invention
건조되어진 마를 분말로 만드는 분말화 공정과,Powdering process to make dried hemp powder,
헛개나무 열매, 줄기, 잎으로부터 액기스를 추출하는 액기스 추출 공정과,An extract extraction process which extracts extract from a hollyhock, stem, leaf,
원재료를 일정 비율로 혼합하는 배합 공정과,Blending process of mixing the raw materials at a constant ratio,
배합공정을 통해 얻어진 반죽을 제면기를 통해 면으로 형성하는 제1 성형 공정과,A first molding step of forming the dough obtained through the compounding process into a cotton noodle machine;
상기 면에 고온의 스팀을 가하여 호환성 전분으로 만들기 위한 증숙 공정과,A steaming process for applying hot steam to the surface to form a compatible starch,
상기 증숙공정을 마친 면을 열풍 건조함과 동시에 일정형태로 성형하는 제2 성형 공정과,A second molding step of forming the surface after the steaming step is hot-air dried and formed into a predetermined shape;
제2 성형공정을 거친 면을 90-200℃ 온도의 기름으로 1-3분간 튀겨내는 유탕 처리 공정과,A frying process for frying the surface that has undergone the second forming step with oil at a temperature of 90-200 ° C. for 1-3 minutes,
상기 유탕 처리된 면을 상온에서 소정시간 냉각시키는 냉각 공정과,A cooling step of cooling the milk-treated surface at room temperature for a predetermined time;
냉각이 이루어진 면을 개별 포장하는 포장 공정을 포함하여서 이루어지는 것을 특징으로 하는 숙취해소 효과를 갖는 라면의 제조 방법에 관한 것으로,It relates to a method for producing a ramen having a hangover relief, characterized in that it comprises a packaging step of individually packaging the cooled surface,
라면 면발에 헛개나무 액기스, 마분말이 소정량 포함되어 있으므로 음주 후 섭취하게 되면 마분말에 포함된 성분이 쓰린 속을 달래줄 뿐 아니라 헛개나무 액기스에 포함된 성분이 체내에 남아있는 알콜성분을 신속히 분해시켜 숙취해소에 도움이 되는 효과를 얻을 수 있게 되는 것이다. Ramen noodles contain a certain amount of bark extract and powder, so if you take them after drinking, the ingredients in the powder will not only soothe the bitter stomach, but the ingredients contained in the bark extract will quickly break down the alcohol in the body. It will help you get rid of hangovers.
도 1은 본 발명의 공정을 나타낸 순서도1 is a flow chart showing the process of the present invention
<도면의 주요 부부에 대한 부호의 설명><Explanation of symbols for main couples in drawings>
10 : 분말화 공정 20 : 액기스 추출 공정10 powdering process 20 extract extraction process
30 : 배합 공정 40 : 제1 성형 공정30: compounding step 40: first molding step
50 : 증숙 공정 60 : 제 2 성형 공정50: steaming process 60: second molding process
70 : 유탕 공정 80 : 냉각 공정70: milking process 80: cooling process
90 : 포장 공정 90: packaging process
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| KR20000000163A (en) * | 1999-09-27 | 2000-01-15 | 조경연 | Paprika instant noodle and manufacturing method thereof |
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| KR20030066122A (en) * | 2002-02-04 | 2003-08-09 | 이경순 | The production method of noodles containing vegetable worms powder, silkworms powder, mulberry leaves powder, yam powder and phellinus linteus powder and thereof above noodles |
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| CN1078360A (en) * | 1993-03-22 | 1993-11-17 | 江西省机电化工科技开发总公司 | A kind of preventing drunkenness health-care food composition |
| KR19980041725A (en) * | 1997-05-02 | 1998-08-17 | 이길주 | Macadam and its manufacturing method |
| KR19990046190A (en) * | 1998-09-29 | 1999-07-05 | 천형식 | Drink for removing hangover using barn wood and its manufacturing method |
| KR20000060901A (en) * | 1999-03-20 | 2000-10-16 | 김형국 | a manufacturing process of spaghetti |
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| KR20020085276A (en) * | 2001-05-07 | 2002-11-16 | 윤진수 | Cooking of a medicinal cold noodle |
| KR20030043540A (en) * | 2001-11-28 | 2003-06-02 | 김도영 | hursgea tree containing rice manufacturing method. |
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