KR20060093084A - Mulberry leaf kalguksu melo and its manufacturing method - Google Patents
Mulberry leaf kalguksu melo and its manufacturing method Download PDFInfo
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- KR20060093084A KR20060093084A KR1020060067976A KR20060067976A KR20060093084A KR 20060093084 A KR20060093084 A KR 20060093084A KR 1020060067976 A KR1020060067976 A KR 1020060067976A KR 20060067976 A KR20060067976 A KR 20060067976A KR 20060093084 A KR20060093084 A KR 20060093084A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
본 발명은 우리의 고유 음식의 재료 중 칼국수 가락을 기능성이 부여된 뽕잎 추출액과 분말을 첨가해서 제조한 방법으로서 재료는 뽕잎 추출액과 분말이 첨가된 곡물가루를 혼합해서 반죽하고 이를 칼로 썰거나, 기계에 의해 칼국수 가락을 제조하는 단계의 칼국수 가락의 제조방법이다.
본 제조방법은 뽕잎 추출액을 우려내는 단계와 뽕잎 분말이 첨가된 곡물가루와 적당한 비율에 의해 반죽하고, 칼이나 국수기계에 의해 썰어서 제조한 칼국수의 제조방법에 관한 것으로서 제조단계는, 곡물가루와 뽕잎 추출액 뽕잎 분말을 혼합하면서 약간의 간을 하고, 소량의 L-글루타민 산 나트륨을 첨가해서 제조하게 된다. 뽕잎 추출액을 우려내기 위해서는 맹물을 200℃ 정도 끓여 80℃ 까지 수온을 낮춘 뒤 뽕잎과 줄기를 약 30여분간 우려내는 단계와, 곡물가루와 뽕잎 분말을 적당량 혼합하고, 적당량의 소금과 L글루타민산 나트륨을 첨가해서 반죽을 한 후 적당한 크기를 칼로 썰거나 칼국수 기계에서 뽑아내는 뽕잎 칼국수 가락의 제조방법이다.
이렇게 제조된 뽕잎 칼국수 가락은 약간의 녹색을 띄우고 뽕잎의 성분 기능이 첨가되어 있으며, 이를 가정이나 업소에서 조리해서 칼국수 요리와 냉 칼국수 요리를 하여 섭취하면 성인병 예방과 건강식품으로 각광을 받을 것으로 예상된다. 또한 뽕나무의 성분을 사람이 섭취하게 되어 인간의 건강에도 도움을 주게 된다.
뽕잎 칼국수 가락과 그 제조방법 뽕잎 추출액과 분말과 곡물가루를 혼합 칼국수 가락 제조
The present invention is a method of manufacturing the noodles by adding the mulberry leaf extract and powder added to the functionality of the kalguksu rhythm among the ingredients of our original food, the material is mixed by mixing the mulberry leaf extract and the grain powder added powder and knead it with a knife, or a machine It is a manufacturing method of the kalguksu kara in the step of manufacturing the kalguksu rhythm.
This manufacturing method relates to a step of soaking the mulberry leaf extract and kneading by the appropriate ratio with the grain powder added to the mulberry leaf powder, and cut by a knife or noodle machine, the manufacturing step is a grain powder and mulberry leaves A little liver is mixed while the extract mulberry leaf powder is mixed, and a small amount of L-glutamate is added. To soak the mulberry leaf extract, boil about 200 ℃, lower the water temperature to 80 ℃, boil the mulberry leaves and stems for about 30 minutes, mix an appropriate amount of grain flour and mulberry leaf powder, and add an appropriate amount of salt and sodium L-glutamate After kneading the dough, cut the appropriate size with a knife or extract the mulberry leaf kalguksu chopped from a kalguksu machine.
The mulberry leaf kalguk kara produced in this way has a slight green color and added the function of the mulberry leaf, and it is expected to be spotlighted as a preventive food for adults and health foods if it is cooked at home or at business and cooked with kalguksu and cold kalguksu. . In addition, the people of the mulberry tree intake will help human health.
Mulberry leaf kalguksu chopsticks and its manufacturing method Mixed mulberry leaf extract with powder and grain flour
Description
[도1] 은 뽕잎 칼국수 가락의 제조 및 단계1 is the production and step of the mulberry leaf kalguksu
[표1] 뽕잎의 성분과 효능[Table 1] Ingredients and efficacy of mulberry leaves
종래의 국수 가락은 밀가루 반죽을 맹물에 의해 제조되어 조리를 하도록 하는 음식의 재료였으나 본 발명은 우리의 고유 음식의 재료 중 국수 가락을 맹물이 아닌 기능성이 부여된 뽕잎 추출액과 분말을 첨가해서 제조한 방법으로서 재료는 크게 뽕잎 추출액(10％) 과 분말 (40％)이 첨가된 곡물(40％)로 구성하고 기타 양념(10％)으로서 약간의 소금과 L-글루타민 산 나트륨을 혼합해서 반죽하고 이를 칼로 썰거나, 기계에 의해 칼국수 가락을 제조하는 단계의 칼국수 제조방법이다.Conventional noodle rhythm was a food material that is prepared by cooking a dough with a blind, but the present invention was prepared by adding a mulberry leaf extract and powder to which the functionality of the indigenous food of our indigenous food was added to the non-blind. As a method, the material is composed of mulberry leaf extract (10%) and powder (40%) added grains (40%) and mixed with a little salt and sodium L-glutamate as other condiments (10%). It is a knife noodle manufacturing method of the step of slicing with knife or manufacturing a knife noodle rhythm by a machine.
따라서 간단히 설명하면 칼국수의 제조방법은 종래의 국수 가락 제조방법을 원용하지만 첨가의 내용을 달리하면서 한 차원 높여 기능성 칼국수 가락이 된다.Therefore, to explain briefly, the method for producing kalguksu uses the conventional method for making noodle rhythm, but the functional kalguksu rhythm becomes higher by changing the content of addition.
본 제조방법은 뽕잎 추출액을 우려내는 단계와 뽕잎 분말을 조성하는 단계 이렇게 첨가된 곡물가루와 적당한 비율에 의해 혼합해서 뽕잎 추출액으로 반죽하고, 칼이나 국수기계에 의해 썰어서 제조한 칼국수로 크게 구분하고, 곡물가루의 반죽에 있어서 약간의 소금기를 하고, 소량의 L-글루타민 산 나트륨을 첨가해서 칼국수 가락으로 제조하게 된다. 뽕잎 추출액을 우려내기 위해서는 맹물을 섭씨 200℃ 정도 끓여 80℃ 정도까지 수온을 낮춘 뒤 뽕잎과 줄기를 투입 약 30여분간 우려내는 단계와, 곡물가루와 뽕잎 분말을 적당량 혼합하고, 기타 약간의 조미료를 첨가한 후 적당한 크기의 국수 모양으로 칼로 썰거나 칼국수 기계에서 뽑아내는 칼국수 가락 의 제조방법이다. 본 뽕잎 칼국수 가락의 특징은 뽕잎 추출액과 분말을 사용하는 것이 특징이다.The manufacturing method of the step of soaking the mulberry leaf extract and the step of forming the mulberry leaf powder is mixed with the grain powder added in such a suitable ratio and kneaded with the mulberry leaf extract, and divided into knife noodles prepared by cutting with a knife or noodles machine, Grain flour dough is slightly salted and a small amount of sodium L-glutamate is added to prepare the noodles. To soak the mulberry leaf extract, boil the water at about 200 ° C, lower the water temperature to about 80 ° C, add mulberry leaves and stems for about 30 minutes, mix the appropriate amount of grain flour and mulberry leaf powder, and add some other seasonings. It is a method of manufacturing Kalguksu chops which are cut into knives into appropriate sized noodles or extracted from Kalguksu machines. The mulberry leaf kalguksu rhythm is characterized by using a mulberry leaf extract and powder.
[도1] 의 주요 구성의 부호별 명칭Name of each code | symbol of the main structure of FIG.
본 발명의 목적을 실현하기 위해서 뽕잎을 채취하여 불순물을 제거하고 200℃ 의 높은 온도로 가열한 후 뽕잎을 투입하고, 30분 정도 우려낸 추출액으로 조성하는 뽕잎 추출액을 부호(1)로 하고, 뽕잎 줄기와 잎을 건조시킨 후 분말로 조성한 뽕잎 분말을 부호(2)로 하며, 일반 쌀가루, 밀가루, 감자 또는 고구마 가루를 혼합한 곡물가루를 부호 (3)로 하고, 천일염 소금을 부호(4)로 하고, 발효 조미료 L-글루타민 산 나트륨을 부호(5)로 해서 전체를 100g 기준으로 할 때 곡물가루 부호(3)은 약 46.5g에 의한 비율과 뽕잎 가루 부호(2)는 40 g의 비율과 소금 부호(4)는 0.5g의 비율과 발효조미료 L-글루타민 산 나트륨 부호(5) 1g 의 비율, 뽕잎 용해농도 15％정도의 뽕잎 추출액 부호(1) 13g 을 붓고 반죽하는 단계와, 그 반죽을 고루고루 곱게 펴서 손으로 썰거나 칼국수 기계에 넣고 썰어서 칼국수 가락을 완성하게 된다. 그 후 이 칼국수 가락은 진공 포장하거나 건조 포장을 하여 유통시킨다.In order to realize the object of the present invention, the mulberry leaves are collected, the impurities are removed, the mulberry leaves are added after heating to a high temperature of 200 ° C., and the mulberry leaf extract prepared by extracting for about 30 minutes is referred to as code (1). The dried mulberry leaf powder made of powder after drying with leaves is the sign (2), the grain powder mixed with ordinary rice flour, flour, potato or sweet potato powder is the sign (3), and the natural salt salt is the sign (4). When the fermented seasoning sodium L-glutamate is used as the code (5) and the whole is based on 100 g, the grain powder code (3) is about 46.5 g and the mulberry leaf powder code (2) is 40 g. (4) pour and knead 13 g of mulberry leaf extract (1) with a ratio of 0.5 g of fermented seasoning sodium L-glutamate (5) and 1 g of mulberry leaf dissolution. Spread it out by hand or the noodle soup machine Sliced into noodles is complete cycle. The kalguksu chops are then distributed in a vacuum or dry package.
이렇게 제조된 뽕잎 칼국수 가락은 약간의 녹색을 띄우고 뽕잎의 성분과 기능이 첨가되어 있으며, 이를 가정이나 업소에서 조리해서 칼국수 요리와 냉 칼국수 요리를 하여 섭취하면 성인병 예방과 건강 식품으로서 각광을 받을 것으로 예상된다. 또한 뽕잎 성분을 사람이 섭취하게 되어 인간의 건강에도 도움을 주게 된다.The mulberry leaf kalguk kara, prepared in this way, has a slight green color and adds the ingredients and functions of the mulberry leaf.It is expected to be spotlighted as a preventive food for adults and health food when cooked at home or at business and served with kalguksu and cold kalguksu. do. In addition, the mulberry leaf ingredients are consumed by humans to help human health.
[표1] 뽕잎의 성분과 효능[Table 1] Ingredients and efficacy of mulberry leaves
뽕잎의 체취시기는 4.5월과 10월서리가 내린 후(신선약) 채취한다. 뽕잎의 성분(100g중mg)칼슘(2,699)철(44)칼륨(3,101)비타민A(4,130iu) 비타민B(10.6)비타민(B21.4)비타민C(32)식이섬유(52)가바(250)루틴(380) 양모효과 뽕나무 가지에서 얻은 다당류(多糖類), 펙틴, 아데노신(adenine(=6-aminopurine)), 글루코스(glucose), 메조이노시톨(meso-inositol), 호박산 등의 용액The season for mulberry leaves is collected after frost (4.5 fresh) in October and October. Ingredients of mulberry leaves (mg in 100 g) Calcium (2,699) Iron (44) Potassium (3,101) Vitamin A (4,130iu) Vitamin B (10.6) Vitamin (B21.4) Vitamin C (32) Dietary fiber (52) Gaba (250 ) Rutin (380) Wool effect Solution of polysaccharides, pectin, adenine (= 6-aminopurine), glucose, meso-inositol, succinic acid from mulberry branches
뽕잎 속의 아미노산(24가지)은 술을 분해시켜 주는 알라닌과 아스파라긴산 성분이 함유The 24 amino acids in mulberry leaves contain alanine and aspartic acid, which break down alcohol.
노인성 치매를 예방해 주는 세린과 타이로신 성분이 각각 1.2％와 0.8％ 들어 있다.It contains 1.2% and 0.8% of serine and tyrosine, respectively, to prevent senile dementia.
뽕잎의 효능Benefits of Mulberry Leaves
뽕잎은 섬유질이 높아 변비를 치료한다. 혈압을 내려 주는 성분(가바), 뇌혈관을 튼튼하게 해 주는 성분(루틴),그리고 혈관에 붙어 있는 기름덩이를 없애 주는 작용, 동맥경화를 없애주는 작용을 한다.Mulberry leaves are high in fiber to cure constipation. It lowers blood pressure (Gaba), strengthens cerebral blood vessels (routine), and removes oil from the blood vessels, and works to eliminate arteriosclerosis.
병리작용Pathology
신장병, 심장병, 고지혈, 당뇨병 등 성인병과 노인병의 예방 또는 치료의 효과Effects of prevention or treatment of adult and geriatric diseases such as kidney disease, heart disease, hyperlipidemia and diabetes
뽕잎은 성인병의 종합 예방제인 동시에 치료제로 기능 보유Mulberry leaves function as both a comprehensive preventive agent and a remedy for adult diseases
[실시 예 1]Example 1
상기의 비율과 제조방법에 의해 제조된 뽕잎 칼국수 가락을 장국에 말아서 먹어본 결과 뽕잎 향이 배에 있으며, 국수 가락이 쫄깃함을 맛볼 수 있었으며, 이를 칼국수나 냉 칼국수로 조리해서 먹어본 결과 단백하고 시원하게 맛있게 먹을 수 있었다.As a result of rolling the mulberry leaf kalguk chops prepared by the above ratio and manufacturing method in jangguk, the fragrance of the mulberry leaves was in the pear, and the taste of the noodle chop was chewy. Could eat
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| KR100865454B1 (en) * | 2008-07-07 | 2008-10-28 | 김성임 | Mulberry leaf powder-containing dough composition |
| KR100974121B1 (en) * | 2008-08-25 | 2010-08-04 | 박영남 | Dough composition and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100865454B1 (en) * | 2008-07-07 | 2008-10-28 | 김성임 | Mulberry leaf powder-containing dough composition |
| KR100974121B1 (en) * | 2008-08-25 | 2010-08-04 | 박영남 | Dough composition and preparation method thereof |
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