KR20070076087A - Manufacturing method of chopped noodles including codonopsis lanceolata - Google Patents
Manufacturing method of chopped noodles including codonopsis lanceolata Download PDFInfo
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- KR20070076087A KR20070076087A KR1020060005061A KR20060005061A KR20070076087A KR 20070076087 A KR20070076087 A KR 20070076087A KR 1020060005061 A KR1020060005061 A KR 1020060005061A KR 20060005061 A KR20060005061 A KR 20060005061A KR 20070076087 A KR20070076087 A KR 20070076087A
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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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- 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
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- 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
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- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
Description
도 1은 더덕칼국수의 제조방법을 도시한 순서도.1 is a flow chart illustrating a manufacturing method of deodeokkal noodles.
본 발명은 더덕칼국수의 제조방법에 관한 것으로, 더욱 상세하게는 더덕 특유의 맛과 향을 가지면서도 더덕의 유효성분을 다량으로 함유하는 더덕칼국수의 제조방법에 관한 것이다. The present invention relates to a manufacturing method of deodeokcal noodles, and more particularly, to a method of manufacturing a deodeokkalsu noodles containing a large amount of the active ingredient of the deodeok while having a unique taste and aroma.
칼국수는 우리나라 사람들이 즐겨 먹고 있는 별식으로서, 밀가루를 반죽하여 얇게 밀어 만든 후 일정한 크기로 자르고, 육수 등에 넣고 끓여 조리하는데, 이와 같이 간편한 조리과정으로 인하여 예로부터 많이 애용되어 온 음식이다. 그러나 종래의 칼국수는 밀가루를 주원료로 사용하는데, 밀가루의 주성분은 탄수화물로서 칼국수를 섭취하는 경우 주요한 열공급원이 될 수는 있으나, 탄수화물을 제외한 단백질, 무기질, 비타민 등의 유효 영양성분이 부족하여 영양의 불균형이 발생하는 문제점이 있다. Kalguksu is a special meal that people enjoy eating in Korea. Kneading flour is made by thinly pressing it, then cutting it into a certain size, and putting it in broth and boiling it. It is a food that has been used a lot since ancient times due to the simple cooking process. However, the conventional kalguksu uses flour as the main raw material. The main ingredient of the flour is carbohydrate, which can be a major source of heat when ingesting kalguksu. There is a problem that an imbalance occurs.
이러한 종래 칼국수의 영양학적인 문제점을 해결하기 위하여 각종 야채류를 밀가루와 함께 칼국수의 원료로 이용함으로써 밀가루에 포함되어 있지 않은 영양분을 보충, 공급하여 칼국수 섭취시의 영양의 불균형을 해결하려는 다양한 방법이 제안된 바 있다. In order to solve the nutritional problems of the traditional kalguksu, various methods have been proposed to solve the nutritional imbalance when ingesting kalguksu by supplementing and supplying nutrients not included in the flour by using various vegetables as raw materials of kalguksu with flour. There is a bar.
본 발명의 목적은 식감 및 식미가 우수하고 더덕 고유의 유효성분을 다량으로 함유하는 더덕칼국수의 제조방법을 제공하는 데 있다.An object of the present invention is to provide a manufacturing method of deodeok kalguksu which has excellent texture and taste and contains a large amount of active ingredients unique to Deodeok.
본 발명의 다른 목적은 칼국수에 더덕을 다량으로 함유시킴으로써 칼국수 섭취시의 영양 불균형을 더덕에 의해 보충, 보완함으로써 영양성분이 골고루 갖추어진 영양식품으로서의 더덕칼국수의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a manufacturing method of Deokduk kalguksu as a nutritious food with nutritious ingredients by supplementing and supplementing the nutritional imbalance at the time of ingesting kalguksu by adding it in a large amount.
본 발명의 또 다른 목적은 더덕의 소비를 촉진함으로써 더덕 재배 농가의 소득을 창출할 수 있으며, 더덕 재배의 기술도 발전시킬 수 있도록 함으로써 농촌 경제에 활력을 불어 넣을 수 있도록 하는 것이다.Another object of the present invention is to promote the consumption of the deodeok to generate income of the deodeok farmers, to develop the technology of the deodeok cultivation to be able to energize the rural economy.
본 발명은 더덕칼국수의 제조방법에 관한 것으로, 더욱 상세하게는 더덕 특유의 맛과 향을 가지면서도 더덕의 유효성분을 다량으로 함유하는 더덕칼국수의 제조방법에 관한 것이다. 이를 위하여 본 발명에서는 3년근 더덕을 물로 깨끗이 씻어 그늘진 곳에서 한달간 건조하는 단계, 상기 건조된 더덕을 입경 4-5mm의 가루로 만드는 단계, 상기단계에서 준비된 더덕가루를 밀가루와 1:2의 중량비로 혼합하고 소량의 식염을 첨가하여 얻어진 혼합물에 물을 가하여 통상의 방법에 따라 반죽하는 단계, 반죽된 재료를 온도 2-4℃의 냉장고에 넣어 5-6시간 숙성시키는 단계 및 상기 단계에서 얻어진 숙성된 반죽물을 통상의 방법에 따라 제면함으로써 칼국수 면발을 성형하는 단계로 이루어지는 더덕칼국수의 제조방법을 제공한다. The present invention relates to a manufacturing method of deodeokcal noodles, and more particularly, to a method of manufacturing a deodeokkalsu noodles containing a large amount of the active ingredient of the deodeok while having a unique taste and aroma. To this end, in the present invention, the three-year-old deodeok washed with water and dried for one month in a shaded place, making the dried deodeok powder of 4-5mm in diameter, the weight of the deodeok powder prepared in the step in a weight ratio of 1: 2 Mixing and kneading according to a conventional method by adding water to the mixture obtained by adding a small amount of salt, putting the kneaded material in a refrigerator at a temperature of 2-4 ° C. for 5-6 hours, and the ripening obtained in the step It provides a manufacturing method of deodeok kalguksu consisting of the step of forming the noodle soup noodle by making the dough according to a conventional method.
본 발명을 좀 더 구체적으로 설명하면 다음과 같다. The present invention is described in more detail as follows.
더덕은 초롱꽃과의 다년생 덩굴식물로, 학명은 Codonopis lanceolata이다. 더덕은 인삼과 모양, 성분이 비슷하여 사삼(沙蔘)이라고 불리어왔다. 뿌리식물은 토질의 직접적인 영향을 많이 받으므로 좋은 토질에서 자라는 더덕이 향과 사포닌을 많이 함유하고 있다. 더덕은 옛부터 산삼에 버금가는 뛰어난 약효가 있다고 하여 사삼(沙蔘)이라 불렀으며 인삼(人蔘), 현삼(玄蔘), 단삼(丹蔘),고삼(苦蔘)과 함께 오삼중의 하나로 친다. 더덕은 <신농본초경> <본초강목> <간역방> 등 한방기서에서 뛰어난 약효를 인정받고 있으며 민간요법에서도 쓰인다. 더덕은 우리나라, 일본, 중국 등지의 숲속에서 자라는데, 뿌리는 도라지처럼 굵고 식물체를 자르면 흰색의 즙액이 나온다. 열매는 9월에 익는데, 봄에는 어린 잎을 가을에는 뿌리를 식용한다. 생약의 사삼은 뿌리를 말린 것이며 한방에서는 치열, 거담 및 폐열 제거 등에 사용한다. 인삼, 더덕, 도라지 뿌리에는 특유의 쌉싸래한 향을 내는 사포닌이 많이 들어 있는데 더덕 뿌리에는 이러한 사포닌 성분이 많이 들어 있고, 이 사포닌이 기침을 멎게 하고, 가래를 삭이는 효과가 있다. 그래서 기관지염, 편도선염, 인후염 등 호흡기 질환에 좋은 식품으로 인정받고 있다. 감기로 인해 열이 나고 갈증이 심해 물을 자주 마시는 경우에도 도움이 된다. 위, 폐, 비장, 신장 등 내장기관을 튼튼히 하고 피로를 없애는 강장효과뿐 아니라 여성의 월경불순, 피부미용에 탁월한 효과가 있으며, 모유분비를 촉진하는 효과가 있다. 더덕은 혈압을 낮춰주는 효능이 있기 때문에 고혈압 환자에게 좋고, 식욕부진, 변비에도 효과가 있다. The decoction is a perennial vine plant of the family Campanula, with the scientific name Codonopis lanceolata. Deodeok has been called Sasam (沙 蔘) because of its similar shape and composition. Root plants are directly affected by soil, so they grow on good soil and contain a lot of fragrance and saponin. Deokdeok has been called as Samsam (沙 蔘) because it has the same outstanding efficacy as wild ginseng since ancient times. It is one of five ginsengs with ginseng, hyeonsam, dansam, and ginseng. . Dudeok has been recognized for its excellent efficacy in herbal medicine such as <Shinnong Bokcho>, <Honcho Gangmok> and <Kanjibang> and is also used in folk medicine. Deodeok grows in the forests of Korea, Japan, China, etc. The root is thick like a bellflower, and when the plant is cut, white juice comes out. Fruits ripen in September, with young leaves in spring and roots in autumn. Herbal ginseng is dried root and is used in oriental medicine to remove dentition, expectoration and waste heat. Ginseng, Deodeok, and Bellflower roots contain a lot of saponin, which has a peculiar bitter aroma.These sadeins contain a lot of these saponins, and the saponins have a coughing effect and cut phlegm. Therefore, it is recognized as a good food for respiratory diseases such as bronchitis, tonsillitis, sore throat. If you have a cold and have a fever and thirst, this can also help if you drink water frequently. It strengthens internal organs such as stomach, lungs, spleen and kidneys, and has a tonic effect that eliminates fatigue, as well as an excellent effect on women's menstrual irregularities and skin beauty, and promotes breast milk secretion. Deodeok is good for high blood pressure patients because it lowers the blood pressure, anorexia, constipation is effective.
그 밖에 더덕은 칼슘, 인, 철분 같은 무기질이 풍부하고 단백질, 지방, 탄수화물, 비타민 B 등 영양성분이 골고루 갖추어진 고칼로리의 영양식품이다. 주로 허약하고 노쇠하거나 정력이 약한 사람, 위나 폐, 기관지가 약한 사람에게 훌륭한 식품이며 약이 되기도 한다. 또한 추위를 많이 타거나, 기관지에 가래가 있을 때, 가슴이 답답할 때도 꾸준히 먹으면 효과가 있다. In addition, Deodeok is a high-calorie nutritious food that is rich in minerals such as calcium, phosphorus, and iron, and is evenly packed with nutrients such as protein, fat, carbohydrates, and vitamin B. Primarily weak, old or weak people, stomach, lungs, bronchial weak people are good food and medicine. In addition, a lot of cold, sputum in the bronchus, when the chest is stuffy even if you eat steady.
본 발명에서는 더덕의 고장 강원도 횡성에서 재배된 3년근 더덕만을 선정하여 사용하였다. 먼저 3년근 더덕을 흐르는 물에 깨끗이 세척한 후 통풍이 잘되는 그늘진 곳에서 약 한달 동안 말린다. 더덕칼국수를 취식할 때 더덕 특유의 맛과 향기를 유지하며 더덕이 씹히는 맛을 가질 수 있도록 잘 말린 더덕을 가루로 만드는데, 바람직한 더덕가루의 입경은 4-5mm 정도이다. In the present invention, only three-year-old Deodeok grown in Hoengseong, Gangwon-do, Korea was selected and used. First, clean it with running water for 3 years and then dry it for about a month in a well-ventilated shady place. When you eat deodeok kalguksu, you can keep the peculiar taste and aroma of powdered deodeok and make the dried deodeok powder to have a chewy taste.Dead powder size is about 4-5mm.
4-5mm 정도의 크기로 분쇄된 더덕가루는 밀가루와 혼합하여 손으로 직접 반죽한다. 이때 필요에 따라 감자가루를 추가하여 반죽을 빚을 수도 있는데, 감자가 루는 성형된 칼국수 면이 쉽게 절단되는 것을 방지하는데 도움이 된다. 더덕가루와 밀가루의 배합비율은 중량비로 더덕 1에 밀가루 2 정도로 한다. 더덕가루와 밀가루를 배합한 후 소량의 식염을 첨가하여 반죽을 하게 되는데, 바람직한 식염의 함량은 2-5중량% 이다. 반죽시에는 적당량의 물을 가하는데, 필요에 따라 계란을 더욱 첨가하여 통상의 방법에 따라 반죽할 수도 있다.Crushed toads are mixed with flour and knead by hand. At this time, if necessary, you can add potato powder to form a dough. Potato powder helps to prevent the easily cut noodles. The mixing ratio of Deodeok powder and wheat flour is 1 to 2 wheat flour in Deodeok 1 by weight. After mixing deodeok flour and flour, a small amount of salt is added to knead, and the content of salt is 2-5% by weight. At the time of kneading, an appropriate amount of water is added, and if necessary, eggs may be further added to knead according to a conventional method.
더덕가루와 밀가루를 배합한 반죽이 완성되며 온도가 2-4℃로 유지되는 냉장고에 반죽된 재료를 넣어 약 5-6시간 정도 숙성시킨다. 반죽된 재료를 숙성시키는 이유는 이후에 성형된 칼국수 면이 끊어지는 현상을 방지하기 위함이다. The dough mixed with deodeok powder and flour is completed, and the dough is put into a refrigerator where the temperature is maintained at 2-4 ° C. and aged for about 5-6 hours. The reason for the aging of the kneaded material is to prevent the phenomenon of breaking the formed noodles noodles later.
숙성이 완료되면 반죽물을 통상의 방법에 따라 제면함으로써 칼국수 면발을 성형하게 된다. 상기한 방법에 의해 더덕성분을 함유한 더덕칼국수가 완성되게 된다.When the aging is completed by kneading the dough in accordance with a conventional method to form the noodles noodles. By the above-mentioned method, deodeok kalguksu containing deodeok ingredients is completed.
더덕칼국수를 조리할 때에는 육수의 재료로 더덕, 산뽕나무 뿌리, 황태포, 새우, 무, 양파, 바지락 등을 이용하는데, 조리된 더덕칼국수의 장점은 더덕 특유의 맛과 향기 그리고 이것에 잘 어울리는 바지락 조개의 시원함에 있다.When cooking Deokduk kalguksu, the ingredients of broth are deodeok, wild mulberry root, yellow taepo, shrimp, radish, onion, clam, etc. Is in the cool.
본 발명에 의해 제조되는 더덕칼국수는 더덕의 유효성분을 다량으로 함유하고 있어 종래 칼국수의 영양 불균형을 보충, 보완할 수 있을 뿐만 아니라, 더덕 특 유의 맛과 향이 유지되는 효과가 있다. 또한 더덕의 유효성분을 섭취할 수 있도록 하여 항암, 해독, 건위효과는 물론 성인병 예방과 피부미용에 탁월한 건강식품으로서의 칼국수를 제공하는 효과도 있다. 그 밖에 본 발명에 의해 더덕의 소비를 촉진함으로써 더덕 재배 농가의 소득을 창출할 수 있으며, 더덕 재배의 기술도 발전시킬 수 있어 농촌 경제에 활력을 불어 넣을 수 있는 효과도 있다.Deodeok kalguksu prepared by the present invention contains a large amount of the active ingredient of deodeok can not only supplement and supplement the nutritional imbalance of the conventional kalguksu, but also has the effect of maintaining the taste and aroma of Deodeok special. In addition, by enabling the intake of the active ingredient of Deodeok it has the effect of providing an excellent anti-cancer, detoxification, health effect as well as kalguksu as an excellent health food for preventing adult diseases and skin beauty. In addition, by promoting the consumption of deodeok by the present invention can generate income of the deodeok farmers, it is also possible to develop the technology of cultivation deodeok has the effect that can invigorate the rural economy.
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| KR20230045438A (en) | 2021-09-28 | 2023-04-04 | 김중호 | Dough mixture composition used for cooking |
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| KR20230045438A (en) | 2021-09-28 | 2023-04-04 | 김중호 | Dough mixture composition used for cooking |
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