KR20060013113A - The production method of knife-cutnoodles, clear soup with wheat, cool noodles containing vegetable worms powder and mulberry powder and thereof knife-cutnoodles, clear soup with wheat, cool noodles - Google Patents
The production method of knife-cutnoodles, clear soup with wheat, cool noodles containing vegetable worms powder and mulberry powder and thereof knife-cutnoodles, clear soup with wheat, cool noodles Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
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Abstract
본 발명은 동충하초분말, 오디분말을 함유한 칼국수, 수제비 및 냉면제조방법과 상기 방법으로 제조된 칼국수, 수제비 및 냉면에 관한 것이다.The present invention relates to a cordyceps grass powder, kalguksu containing mulberry powder, sujebi and cold noodles manufacturing method and the kalguksu, sujebi and cold noodles prepared by the above method.
본 발명은 동충하초, 오디를 분말화하고 반죽에 첨가하여 동충하초분말, 오디분말의 성분과 색소가 반죽에 침투할 수 있도록 혼합 반죽한 후, 동충하초분말을 함유한 반죽과 오디분말을 함유한 반죽을 접착시켜 엷은 황색과 자주색으로 구성된 칼국수, 수제비 및 냉면을 제조한다.The present invention powdered Cordyceps sinensis, Audi and added to the dough, kneading mixture so that the components and pigments of Cordyceps sinensis powder, the Audi powder and penetrate into the dough, and then bonding the dough containing Cordyceps sinensis powder and the dough containing Audi powder To prepare kalguksu, sujebi and cold noodles consisting of pale yellow and purple.
본 발명과 같은 방법으로 제조된 면류는 동충하초분말, 오디분말의 고유한 색과 맛에 의해 음식의 기호도를 향상시킬 수 있으며, 상기 동충하초와 오디가 항암작용, 노화억제작용, 혈액순환촉진작용을 함으로써 성인병을 예방할 수 있다.Noodles prepared by the same method as the present invention can improve the palatability of the food by the unique color and taste of Cordyceps sinensis powder, Audi powder, by the Cordyceps sinensis and Audi have anti-cancer action, anti-aging action, blood circulation promotion Adult disease can be prevented.
동충하초, 오디, 칼국수, 수제비, 냉면Cordyceps sinensis, Audi, Kalguksu, Sujebi, Cold noodles
Description
도 1은 본 발명에 따른 동충하초분말, 오디분말을 함유한 칼국수, 수제비의 제조공정도이다.1 is a manufacturing process diagram of Cordyceps sinensis powder, kalguksu containing mulberry powder, sujebi according to the present invention.
도 2는 본 발명에 따른 동충하초분말, 오디분말을 함유한 칼국수, 수제비의 절개단면도이다.Figure 2 is a cut-away cross-sectional view of Cordyceps sinensis powder, kalguksu containing mulberry powder, sujebi according to the present invention.
도 3는 본 발명에 따른 동충하초분말, 오디분말을 함유한 냉면의 제조공정도이다.3 is a manufacturing process diagram of cold noodles containing Cordyceps sinensis powder, Audi powder according to the present invention.
도 4는 본 발명에 따른 동충하초분말, 오디분말을 함유한 냉면의 절개단면도이다.Figure 4 is a cut-away cross-sectional view of the cordyceps sinensis powder, cold noodles containing the Audi powder according to the present invention.
본 발명은 동충하초분말, 오디분말을 함유하는 칼국수, 수제비 및 냉면 제조 방법 및 상기 방법으로 제조된 면류에 관한 것이다.The present invention relates to Cordyceps sinensis powder, kalguksu containing mulberry powder, homemade soup and cold noodles production method, and noodles prepared by the above method.
본 발명과 관련하여 오디(桑實)는 뽕나무과(Moraceae)에 속하는 뽕나무(Morus alba L) 및 동속 근연식물의 성숙한 열매로서 한방에서 상심, 상실, 오심, 흑심 등으로 지칭된다. 오디는 취화과(聚花果)로 작은 수과(瘦果)가 많이 모여 이루어진 장원형으로 길이 1~2㎝, 지름 0.5~0.8㎝이며 황갈색, 갈홍색 또는 암자색을 띠고 짧은 줄기가 있다.In the context of the present invention, mulberry (Moraceae) belongs to the mulberry (Moraceae) of the mulberry ( Morus alba L ) and is the mature fruit of the related plant of the same genus is called as heartache, loss, nausea, black heart and the like in the herbal. Audi is an emollient (과 花果), a small round of aquatic plants (모여 果) is a long 1 ~ 2㎝, 0.5 ~ 0.8㎝ in diameter, yellowish brown, brownish red or dark purple with short stems.
농촌진흥청에 따르면 오디에는 노화억제 항산화 색소인 C3G(cyanidin-3-glucoside), 고혈압억제물질인 루틴(lutin), 혈당 저하 물질 DNJ(Deoxynojirimycin)등 건강기능 식품이 다량 함유되어 있다고 보고했다.According to the Rural Development Administration, Audi contains large amounts of health foods such as anti-aging antioxidant pigment cyanidin-3-glucoside (C3G), hypertension inhibitor (lutin), and blood sugar-lowering substance DNJ (Deoxynojirimycin).
오디에 함유된 항산화 색소 C3G는 노화억제 효과가 있는 토코페롤 보다 오디의 C3G 최고함량은 1.27%로 포도의 23배, 유색미의 2.3배에 달한다.The antioxidant pigment C3G contained in Audi is 1.27% of Audi's C3G content, which is 23 times that of grapes and 2.3 times that of colored rice.
C3G는 다양한 생리활성을 갖는 기능성 물질로 특히 오디에 함유된 C3G는 단일물질로 존재하기 때문에 색소의 추출과 분리, 정제가 다른 작물에 비해 쉽기 때문에 활용가치가 매우 높은 것으로 나타났다.C3G is a functional substance with various physiological activities. Especially, since C3G contained in a single substance is present as a single substance, it has been found to have high utility value because pigment extraction, separation and purification are easier than other crops.
이밖에도 고혈압치료효능을 갖고 있는 오디에는 루틴함량이 메밀보다 많고 혈당을 떨어뜨리는 DNJ는 뽕잎과 비슷한 양이 들어 있어 오디의 당분을 이용한 당뇨병 환자식 개발에 유망하다.In addition, Audi, which has a high blood pressure treatment effect, contains more rutin than buckwheat, and DNJ, which lowers blood sugar, contains mulberry leaves and similar amounts.
오디는 동의보감에도 ‘까만 오디는 뽕나무의 정령이 모여 있는 것이며 당뇨병에 좋고 오장에 이로우며 오래 먹으면 배고픔을 잊게 해준다.’는 내용과 함께 귀와 눈을 밝게 해주고 백발을 검게 만든다는 구절이 포함돼 있어 예로부터 노화억 제 효과가 있는 것으로 증명되었다.Audi also agrees that `` Black Audi has a mulberry spirit, which is good for diabetes, good for the five chapters, and makes you forget about hunger if you eat it for a long time ''. It has been proven to have an inhibitory effect.
상기와 같은 특징을 가진 오디의 연구는 약제 및 색소에 한정되었을 뿐, 오디를 이용한 가공식품의 제조에 대한 연구는 거의 전무한 실정이다.The study of Audi with the above characteristics is limited to drugs and pigments, and there is almost no research on the manufacture of processed foods using Audi.
한편 면류제품은 세계 여러 나라에서 식용되고 있으며, 근래에 시판되고 있는 면류제품들은 비교적 값이 싼 식품이면서 라면과 같이 단시간 내에 조리할 수 있도록 전처리되어 있는 것이 많아 조리에 많은 시간을 소비하기 어려운 많은 사람들이 주식 또는 부식으로 섭취하고 있다.On the other hand, noodles are edible in many countries around the world, and the noodles marketed in recent years are relatively inexpensive foods and are pre-processed to be cooked in a short time like ramen. It is consumed by stock or corrosion.
그러나 이와 같이 주식 또는 부식으로 섭취되고 있는 면류제품은 면류와 함께 조리되는 양념류에 대한 연구가 활발히 진행 중인 반면, 면류 자체에 대해 기능성을 부여하는 연구는 미진한 편이다.However, while the research on the noodles, which are consumed as stocks or erosions, is being actively conducted, the research on providing functionality to the noodles itself is insufficient.
상기와 같은 문제점을 해결하기 위하여 본 발명자들은 동충하초, 오디를 분말화하고 칼국수, 수제비, 냉면의 반죽에 첨가하여 동충하초분말, 오디분말의 성분과 색소가 반죽에 침투할 수 있도록 숙성시켜 제조한 동충하초분말을 함유한 반죽과 오디분말을 함유한 반죽을 접착시켜 엷은 황색과 자주색으로 구성하는 칼국수, 수제비 및 냉면의 제조방법을 제공하고자 한다.In order to solve the above problems, the present inventors powdered Cordyceps sinensis, Audi, and added to the dough of Kalguksu, Sujebi, cold noodles, Cordyceps sinensis, Cordyceps sinensis powder, which was prepared by aging so that the components and pigments of the Audi powder penetrated into the dough It is to provide a method for producing a kalguksu, sujebi and cold noodles consisting of a pale yellow and purple by adhering a dough containing a powder and a mulberry powder.
또한 본 발명은 상기 방법으로 제조된 동충하초 및 오디를 함유한 칼국수, 수제비 및 냉면을 제공하고자 한다.In another aspect, the present invention is to provide a kalguksu, homemade soup and cold noodles containing Cordyceps sinensis and Audi prepared by the above method.
상기 기술적 과제를 해결하기 위한 본 발명은 동충하초, 오디를 분말화하고 칼국수, 수제비, 냉면의 반죽에 첨가하여 동충하초분말, 오디분말의 성분과 색소가 반죽에 침투시켜 제조한 동충하초분말을 함유한 반죽과 오디분말을 함유한 반죽을 접착시켜 엷은 황색과 자주색으로 구성하는 칼국수, 수제비 및 냉면의 제조방법 및 상기 방법으로 제조된 동충하초 및 오디를 함유한 칼국수, 수제비 및 냉면에 관한 것이다.The present invention for solving the above technical problem is powdered Cordyceps sinensis, Audi and added to the dough of Kalguksu, Sujebi, cold noodles, Cordyceps sinensis powder, the dough containing Cordyceps sinensis powder prepared by penetrating the dough ingredients and pigments The present invention relates to a method for producing kalguksu, sujebi and cold noodles, which are made of pale yellow and purple by adhering a dough containing an audio powder, and to kalguksu, sujebi and cold noodles containing cordyceps and mulberry prepared by the above method.
이하 본 발명의 주요재료로 사용되는 동충하초, 오디의 분말 제조과정은 다음과 같다.Hereinafter, Cordyceps sinensis, Audi powder manufacturing process used as the main material of the present invention is as follows.
상기 동충하초를 트레이(tray)에 올려놓고 -20℃로 제품실(Product Chamber)을 예냉시켜 상기 동충하초를 고체상태의 냉동동충하초로 제조한다. 다시 상기 냉동 동충하초에 아이스뱅크를 가동시켜 -40℃로 냉동시키고 진공펌프를 가동하여 상기 냉동동충하초를 건조시켜 200메쉬 이하에서 분쇄하여 동충하초분말로 제조한다.The cordyceps is placed on a tray and precooled to a product chamber at -20 ° C. to make the cordyceps as a solid frozen cordyceps. The frozen cordyceps was operated to freeze at -40 ° C. and frozen at -40 ° C., and the vacuum pump was operated to dry the frozen cordyceps and pulverized at 200 mesh or less to prepare cordyceps.
상기 오디는 5~7월 중에 생산되는 오디를 사용한다. 상기 오디를 단시간 세척하고 0.5~0.7㎝ 길이로 세절하여 바람이 잘 통하는 음지에서 1주일간 건조된 오디로 제조한다. 상기 건조된 오디를 90~95℃에서 1~2분간 볶고 분쇄하여 100~200메쉬의 체에 내려 오디분말을 제조한다.The Audi uses the Audi produced during May-July. The audio is washed for a short time, and cut into 0.5 to 0.7 cm in length to prepare the dried audio for one week in a well-known shade. The dried mulberry is roasted for 1 to 2 minutes at 90 to 95 ° C. and ground to a sieve of 100 to 200 mesh to prepare a mulberry powder.
상기 제조된 동충하초분말, 오디분말을 함유한 엷은 황색과 자주색으로 구성된 칼국수, 수제비의 제조과정은 다음과 같다.The prepared Cordyceps vermicelli powder, kalguksu consisting of pale yellow and purple containing the udi powder, sujebi manufacturing process is as follows.
도 1에 나타낸 바와 같이 소맥분 80.0~90.0중량%, 동충하초분말 1.0~11.0중량%, 18% 식염수를 계량하고 혼합하여 반죽으로 제조한다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮어 25~30℃에서 2~4시간 1차 숙성시킨 다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 동충하초분말을 함유한 엷은 황색반죽을 제조한다.As shown in Fig. 1, 80.0-90.0 wt% of wheat flour, 1.0-11.0 wt% of Cordyceps sinensis powder and 18% saline are weighed and mixed to prepare a dough. The dough is first compressed, and the first compressed dough is first covered with vinyl and aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare a pale yellow dough containing Cordyceps sinensis powder.
소맥분 80.0~90.0중량%, 오디분말 1.0~11.중량%, 18% 식염수를 계량하고 혼합하여 반죽으로 제조한다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮어 25~30℃에서 2~4시간 1차 숙성시킨다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 오디분말을 함유한 자주색반죽을 제조한다.Wheat flour 80.0-90.0% by weight, mulberry powder 1.0-11.%, 18% saline is weighed and mixed to prepare a dough. The dough is first compressed, and the first compressed dough is first covered with vinyl and aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compression and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a purple dough containing a mulberry powder.
상기 동충하초분말을 함유한 황색반죽과 상기 오디분말을 함유한 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하여 5㎜넓이로 압출성형하며 면을 압출한다. 도 3에 나타낸 바와 같이 동충하초분말, 오디분말을 함유한 엷은 황색과 자주색으로 구성된 칼국수 또는 수제비를 제조한다.Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded 5 mm wide using an extruder. Molding and extruding cotton. As shown in Figure 3, cordyceps and powder, kalguksu or sujebi consisting of pale yellow and purple containing the odyssey powder is prepared.
상기 제조된 동충하초분말, 오디분말을 함유한 엷은 황색과 자주색으로 구성된 냉면의 제조과정은 다음과 같다.The manufacturing process of the cold noodles consisting of the cordyceps grass powder prepared by the above, the light yellow and purple containing the mulberry powder is as follows.
도 2에 나타낸 바와 같이 소맥분 80.0~88.0중량%, 메밀가루 1.0~3.0중량%, 옥수수전분 1.0~3.0중량%, 동충하초분말 1.0~4.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 동충하초분말을 함유한 엷은 황색반죽을 제조한다.As shown in Fig. 2, 80.0 to 88.0% by weight of wheat flour, 1.0 to 3.0% by weight of buckwheat flour, 1.0 to 3.0% by weight of corn starch, Cordyceps sinensis powder 1.0 to 4.0% by weight, and 9% by weight of 18% saline, cordyceps powder To prepare a pale yellow dough containing.
소맥분 80.0~88.0중량%, 메밀가루 1.0~3.0중량%, 옥수수전분 1.0~3.0중량%, 오디분말 1.0~4.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 오디분말을 함유한 자주색반죽을 제조한다.Wheat flour containing 80.0 to 88.0% by weight, buckwheat flour 1.0 to 3.0% by weight, corn starch 1.0 to 3.0% by weight, mulberry powder 1.0 to 4.0% by weight, and 18% saline solution by 9% by weight. Manufacture.
상기 동충하초분말을 함유한 황색반죽과 상기 오디분말을 함유한 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하여 2.5㎜넓이로 압출성형하며 면을 압출한다. 도 4에 나타낸 바와 같이 동충하초분말, 오디분말을 함유한 엷은 황색과 자주색으로 구성된 냉면을 제조한다.Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Molding and extruding cotton. As shown in FIG. 4, a cold noodle consisting of pale yellow and purple containing Cordyceps sinensis powder and Audi powder is prepared.
상기와 같이 엷은 황색과 자주색의 두층으로 구성된 면류를 제조할 수도 있고, 동충하초분말과 오디분말을 함께 혼합하여 단색 단층으로 구성된 면류등을 제조할 수도 있다.As described above, noodles composed of two layers of pale yellow and purple may be prepared, or noodles composed of a monochromatic monolayer may be prepared by mixing Cordyceps sinensis powder and Audi powder together.
상기 제조된 동충하초분말을 함유한 반죽, 오디분말을 함유한 반죽의 배합비 조성을 이하 표 1, 2, 3, 4에 나타낸다.Table 1, 2, 3, and 4 show the mixing ratio of the prepared dough containing Cordyceps sinensis powder and the dough containing Audi powder.
2개의 층으로 제조된 면류인 상기 동충하초분말, 오디분말을 함유하여 엷은 황색과 자주색으로 구성된 면류 등은 소정의 크기로 절단하여 칼국수, 수제비, 만두피, 냉면으로 이용할 수 있다.Noodles made of two layers, such as Cordyceps sinensis powder, Audi powder containing a light yellow and purple noodles, etc. can be cut into a predetermined size and used as kalguksu, sujebi, dumpling skin, cold noodles.
이하에서는 본 발명의 구성을 보다 구체적으로 실시예, 도표 및 도면에 의거하여 보다 상세히 설명하기로 하겠다. 다만, 본 발명의 권리범위는 실시예, 도표 및 도면에 의하여 본 발명의 청구범위가 한정되는 것은 아니다.Hereinafter, the configuration of the present invention will be described in more detail based on embodiments, diagrams, and drawings. However, the scope of the present invention is not limited to the claims of the present invention by the embodiments, diagrams and drawings.
이하 동충하초분말과 오디분말을 함유한 면류의 제조방법을 실시예로 나타낸다.Hereinafter, the manufacturing method of the noodles containing Cordyceps sinensis powder and an Audi powder is shown by the Example.
실시예 1Example 1
소맥분 80.0중량%와 동충하초분말 11.0중량%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축15~25℃에서 6~8시간 2차 숙성시켜 동충하초분말을 함유한 엷은 황색반죽을 제조하였다.80.0 wt% of wheat flour and 11.0 wt% of Cordyceps sinensis powder were mixed with 9 wt% of 18% saline to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and aged for 2 to 6 hours at 15 to 25 ° C. in a second compression to prepare a pale yellow dough containing Cordyceps sinensis powder.
소맥분 80.0중량%과 오디분말 11.0중량%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮 어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 오디분말을 함유한 자주색 반죽을 제조하였다.80.0% by weight wheat flour and 11.0% by weight of the powder of the powder was mixed with 18% saline 9% by weight to prepare a dough. The dough was first compacted, and the first compacted dough was covered with vinyl, and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right to compress the second time and aged for 2 to 6 hours at 15-25 ° C. to prepare a purple dough containing the mulberry powder.
상기 엷은 황색반죽과 상기 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하여 5㎜넓이로 압출성형하며 면을 압출하여 엷은 황색과 자주색으로 구성된 면류를 제조하였다.Each of the pale yellow dough and the purple dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and the purple dough are bonded to each other by extrusion molding to a 5 mm wide area using an extruder. Noodles made of purple were prepared.
실시예 2Example 2
소맥분 83.0중량%와 동충하초분말 8.0중량%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 동충하초분말을 함유한 엷은 황색반죽을 제조하였다.83.0 wt% wheat flour and 8.0 wt% Cordyceps sinensis powder was mixed with 9 wt% of 18% saline to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compressed and second aged at 15-25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder.
소맥분 83.0중량%과 오디분말 8.0중량%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 오디분말을 함유한 자주색반죽을 제조하였다.83.0% by weight wheat flour and 8.0% by weight of the powder of the powder was mixed with 18% saline 9% by weight to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compression and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a purple dough containing the Audi powder.
상기 엷은 황색반죽과 상기 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하 여 5㎜넓이로 압출성형하며 면을 압출하여 엷은 황색과 자주색으로 구성된 면류를 제조하였다.Each of the pale yellow dough and the purple dough was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and the purple dough were bonded to each other by extruder and extruded to a thickness of 5 mm using an extruder. Noodles made of purple were prepared.
실시예 3Example 3
소맥분 86.0중량%와 동충하초분말 5.0중량%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 동충하초분말을 함유한 엷은 황색반죽을 제조하였다.86.0 wt% wheat flour and 5.0 wt% Cordyceps sinensis powder were mixed with 18 wt% saline 9 wt% to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compressed and second aged at 15-25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder.
소맥분 86.0중량%과 오디분말 5.0중량%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 오디분말을 함유한 자주색반죽을 제조하였다.86.0% by weight of wheat flour and 5.0% by weight of the powder powder was mixed with 18% saline 9% by weight to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compression and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a purple dough containing the Audi powder.
상기 엷은 황색반죽과 상기 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하여 5㎜넓이로 압출성형하며 면을 압출하여 엷은 황색과 자주색으로 구성된 면류를 제조하였다.Each of the pale yellow dough and the purple dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and the purple dough are bonded to each other by extrusion molding to a 5 mm wide area using an extruder. Noodles made of purple were prepared.
실시예 4Example 4
소맥분 90.0중량%와 동충하초분말 1.0중량%%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐 로 덮어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 동충하초분말을 함유한 엷은 황색반죽을 제조하였다.90.0 wt% of wheat flour and 1.0 wt% of Cordyceps sinensis powder were mixed with 9 wt% of 18% saline to prepare a dough. The dough was first compressed, and the first-compressed dough was covered with vinyl, and then matured first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compressed and second aged at 15-25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder.
소맥분 90.0중량%과 오디분말 1.0중량%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 오디분말을 함유한 자주색반죽을 제조하였다.90.0 wt% of wheat flour and 1.0 wt% of eddy powder were mixed with 9 wt% of 18% saline to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compression and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a purple dough containing the Audi powder.
상기 엷은 황색반죽과 상기 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하여 5㎜넓이로 압출성형하며 면을 압출하여 엷은 황색과 자주색으로 구성된 면류를 제조하였다.Each of the pale yellow dough and the purple dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and the purple dough are bonded to each other by extrusion molding to a 5 mm wide area using an extruder. Noodles made of purple were prepared.
실시예 5Example 5
소맥분 86.0중량%와 동충하초분말 5.0중량%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 동충하초분말을 함유한 엷은 황색반죽을 제조하였다.86.0 wt% wheat flour and 5.0 wt% Cordyceps sinensis powder were mixed with 18 wt% saline 9 wt% to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compressed and second aged at 15-25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder.
소맥분 86.0중량%과 오디분말 5.0중량%를 18% 식염수 9중량%와 혼합하여 반죽으로 제조하였다. 상기 반죽을 1차 압축하고, 상기 1차 압축한 반죽을 비닐로 덮 어 25~30℃에서 2~4시간 1차 숙성시켰다. 상기 1차 숙성시킨 반죽을 좌우로 접어 2차 압축하고 15~25℃에서 6~8시간 2차 숙성시켜 오디분말을 함유한 자주색반죽을 제조하였다.86.0% by weight of wheat flour and 5.0% by weight of the powder powder was mixed with 18% saline 9% by weight to prepare a dough. The dough was first compacted, and the first compacted dough was covered with vinyl, and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compression and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a purple dough containing the Audi powder.
상기 엷은 황색반죽과 자주색반죽을 상하좌우로 신장시켜서 두개의 반죽을 접착시켜서 동충하초분말과 오디분말을 함유한 수제비를 제조하였다.The pale yellow dough and purple dough were stretched up, down, left, and right to bond two doughs to prepare a homemade powder containing Cordyceps sinensis powder and Audi powder.
이하 동충하초분말과 오디분말을 함유한 냉면의 제조방법을 실시예로 나타낸다.Hereinafter, a method for producing cold noodles containing Cordyceps sinensis powder and Audi powder is shown in Examples.
실시예 1Example 1
소맥분 80.0중량%, 메밀가루 3.0중량%, 옥수수전분 3.0중량%, 동충하초분말 4.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 동충하초분말을 함유한 엷은 황색반죽을 제조하였다.80.0 wt% wheat flour, 3.0 wt% buckwheat flour, 3.0 wt% corn starch, 4.0 wt% cordyceps powder, 9 wt% 18% saline was weighed and mixed to prepare a pale yellow dough containing cordyceps powder.
소맥분 80.0중량%, 메밀가루 3.0중량%, 옥수수전분 3.0중량%, 오디분말 4.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 동충하초분말을 함유한 자주색반죽을 제조하였다.Wheat flour 80.0% by weight, buckwheat flour 3.0% by weight, corn starch 3.0% by weight, mulberry powder 4.0% by weight, 18% saline 9% by weight and weighed to prepare a purple dough containing cordyceps powder.
상기 동충하초분말을 함유한 황색반죽과 상기 오디분말을 함유한 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하여 2.5㎜넓이로 압출성형하며 면을 압출하여 엷은 황색과 자주색으로 구성된 냉면을 제조하였다.Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Cold noodles were formed by molding and extruding cotton.
실시예 2Example 2
소맥분 83.0중량%, 메밀가루 2.5중량%, 옥수수전분 2.5중량%, 동충하초분말 3.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 동충하초분말을 함유한 엷은 황색반죽을 제조하였다.83.0 wt% wheat flour, 2.5 wt% buckwheat flour, 2.5 wt% corn starch, 3.0 wt% cordyceps powder, 3.0 wt% cordyceps powder, and 9 wt% saline solution were weighed and mixed to prepare a pale yellow dough containing cordyceps powder.
소맥분 83.0중량%, 메밀가루 2.5중량%, 옥수수전분 2.5중량%, 오디분말 3.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 동충하초분말을 함유한 자주색반죽을 제조하였다.Wheat flour, 83.0% by weight, buckwheat flour 2.5% by weight, corn starch 2.5% by weight, mulberry powder 3.0% by weight, 18% saline 9% by weight was measured and mixed to prepare a purple dough containing cordyceps powder.
상기 동충하초분말을 함유한 황색반죽과 상기 오디분말을 함유한 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하여 2.5㎜넓이로 압출성형하며 면을 압출하여 엷은 황색과 자주색으로 구성된 냉면을 제조하였다.Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Cold noodles were formed by molding and extruding cotton.
실시예 3Example 3
소맥분 86.0중량%, 메밀가루 1.5중량%, 옥수수전분 1.5중량%, 동충하초분말 2.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 동충하초분말을 함유한 엷은 황색반죽을 제조하였다.86.0 wt% wheat flour, 1.5 wt% buckwheat flour, 1.5 wt% corn starch, 2.0 wt% cordyceps powder, 9 wt% 18 wt% saline was weighed and mixed to prepare a pale yellow dough containing cordyceps powder.
소맥분 86.0중량%, 메밀가루 1.5중량%, 옥수수전분 1.5중량%, 오디분말 2.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 동충하초분말을 함유한 자주색반죽을 제조하였다.86.0% by weight of wheat flour, 1.5% by weight of buckwheat flour, 1.5% by weight of corn starch, 2.0% by weight of mulberry powder, and 9% by weight of saline solution were prepared to prepare purple dough containing cordyceps powder.
상기 동충하초분말을 함유한 황색반죽과 상기 오디분말을 함유한 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하여 2.5㎜넓이로 압출성형하며 면을 압출하여 엷은 황색과 자주색으로 구성된 냉면을 제조하였다.Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Cold noodles were formed by molding and extruding cotton.
실시예 4Example 4
소맥분 88.0중량%, 메밀가루 1.0중량%, 옥수수전분 1.0중량%, 동충하초분말 1.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 동충하초분말을 함유한 엷은 황색반죽을 제조하였다.88.0% by weight of wheat flour, 1.0% by weight of buckwheat flour, 1.0% by weight of corn starch, 1.0% by weight of cordyceps powder, 9% by weight of saline solution of 18% saline was prepared to prepare a pale yellow dough containing cordyceps powder.
소맥분 86.0중량%, 메밀가루 1.0중량%, 옥수수전분 1.0중량%, 오디분말 1.0중량%, 18% 식염수 9중량%를 계량하고 혼합하여 동충하초분말을 함유한 자주색반죽을 제조하였다.86.0% by weight of wheat flour, 1.0% by weight of buckwheat flour, 1.0% by weight of corn starch, 1.0% by weight of AUDI powder, 9% by weight of saline solution was weighed and mixed to prepare a purple dough containing cordyceps powder.
상기 동충하초분말을 함유한 황색반죽과 상기 오디분말을 함유한 자주색반죽 각각을 1㎜ 두께로 제면기를 이용하여 가압성형하고 가압성형된 황색 반죽과 자주색 반죽을 접착시켜 압출기를 이용하여 2.5㎜넓이로 압출성형하며 면을 압출하여 엷은 황색과 자주색으로 구성된 냉면을 제조하였다.Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Cold noodles were formed by molding and extruding cotton.
이와 같이, 본 발명은 상술한 특정의 바람직한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형의 실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게된다.As such, the invention is not limited to the specific preferred embodiments described above, and any person of ordinary skill in the art without departing from the gist of the invention claimed in the claims may have various modifications. Of course, such changes are within the scope of the claims.
본 발명에 사용된 오디는 항산화색소(Cyanidin-3-glucoside;C3G)를 함유하고 있는데, C3G는 노화억제 효과가 있는 토코페롤보다 7배나 강한 노화억제를 보이고 다양한 생리활성기능을 가지므로, 이러한 오디를 함유한 반죽을 이용하여 제조한 면류 등도 다양한 생리활성을 가질 것이라 유추할 수 있었다.Audi used in the present invention contains the antioxidant pigment (Cyanidin-3-glucoside; C3G), C3G is 7 times stronger than the tocopherol aging inhibitory effect and has a variety of physiological activity, so the Noodles prepared using the dough containing it could be inferred to have a variety of physiological activity.
또한 본 발명에 사용된 오디는 단일물질로 존재하기 때문에 색소의 추출과 분리, 정제가 다른 작물에 비해 쉽기 때문에 반죽에서도 고유의 색인 자주색을 나타낼 수 있었다.In addition, since the audio used in the present invention is present as a single substance, it is easy to extract, separate, and purify the pigment, compared to other crops, and thus, the original purple color may be expressed even in the dough.
상기 실시예 1, 2, 3, 4에서 제조한 면으로 칼국수를 조리하여 기호성의 정도를 관능검사하였다. 관능검사는 총 30명의 인원을 대상으로 5점 평가법으로 실시하였으며, 상기 관능검사의 결과를 아래 표 3에 나타내었다.Kalguksu was cooked with the noodles prepared in Examples 1, 2, 3, and 4, and the degree of palatability was sensory tested. The sensory test was carried out by a five-point evaluation method for a total of 30 people, the results of the sensory test are shown in Table 3 below.
상기 표 5에 의한 관능검사의 결과는 색, 맛, 향, 전체적 기호도 면에서 전체적으로 양호하였으며, 본 발명의 주재료인 소맥분 이외에 부재료로서 동충하초분말, 오디분말을 첨가하여 색과 맛의 항목에서 좋은 결과를 나타냈다. 특히, 색의 항목에서는 상기 부재료의 고유색으로 인해 반죽의 색이 변하여 칼국수의 기호도가 향상된 것으로 추측할 수 있다. 또한 전체적 기호도 측면에서도 좋은 결과를 나타냈다.The results of the sensory test according to Table 5 were generally good in terms of color, taste, aroma, and overall acceptability. In addition to the wheat flour, which is the main material of the present invention, cordyceps and powder were added as subsidiary materials, which resulted in good color and taste. Indicated. Particularly, in the item of color, the color of the dough may change due to the intrinsic color of the subsidiary material, and it may be assumed that the palatability of kalguksu is improved. In addition, overall preferences also showed good results.
상기에서 상세히 설명하였듯이, 본 발명은 동충하초분말을 함유한 반죽과 오디분말을 함유한 반죽을 접착하여 제조함으로써, 동충하초, 오디의 고유한 색과 맛으로 인해 칼국수, 수제비, 냉면 등 면류의 기호도를 향상시킬 수 있는 효과가 있다. As described in detail above, the present invention improves the palatability of noodles such as kalguksu, homemade soup, cold noodles, etc. due to the inherent color and taste of Cordyceps sinensis, Audi, by adhering the dough containing Cordyceps sinensis powder and the dough containing Audi cord powder It can be effected.
특히, 상기 칼국수, 수제비, 냉면을 소정의 크기로 절단하여 국민 대부분이 애호하는 칼국수, 수제비, 만두, 냉면을 생산하여 본 발명의 면류를 섭취시키도록 하여 건강을 유지할 수 있게 하는 효과가 있다.In particular, by cutting the kalguksu, sujebi, cold noodles to a predetermined size to produce the kalguksu, sujebi, dumplings, cold noodles that most of the people love to eat the noodles of the present invention has the effect of maintaining the health.
또한, 본 발명은 항암작용, 노화억제작용, 혈액순환촉진작용을 하는 동충하초분말, 오디분말을 첨가하여 제조한 반죽을 이용한 면류로써 성인병을 예방하는 효과가 있다.In addition, the present invention has the effect of preventing adult diseases by using a dough prepared by adding a Cordyceps sinensis powder, an Audi powder, which has anticancer action, anti-aging action, blood circulation promoting action.
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KR100824730B1 (en) * | 2006-07-06 | 2008-04-28 | 고점석 | A mulberries naengmyun and method for manufacturing the same |
KR101370450B1 (en) * | 2012-03-22 | 2014-03-06 | 이윤옥 | Pork sauce including vegetable worms and method for cooking meat with the sauce |
KR20190084621A (en) * | 2018-01-09 | 2019-07-17 | 영농조합법인 부김농산 | Odie-buckwheat cotton and Preparing method thereof |
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KR100824730B1 (en) * | 2006-07-06 | 2008-04-28 | 고점석 | A mulberries naengmyun and method for manufacturing the same |
KR101370450B1 (en) * | 2012-03-22 | 2014-03-06 | 이윤옥 | Pork sauce including vegetable worms and method for cooking meat with the sauce |
KR20190084621A (en) * | 2018-01-09 | 2019-07-17 | 영농조합법인 부김농산 | Odie-buckwheat cotton and Preparing method thereof |
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