KR20090096293A - Method for preparing noodles using korean raspberry extract and watery radish kimchi soup - Google Patents

Method for preparing noodles using korean raspberry extract and watery radish kimchi soup Download PDF

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KR20090096293A
KR20090096293A KR1020080121626A KR20080121626A KR20090096293A KR 20090096293 A KR20090096293 A KR 20090096293A KR 1020080121626 A KR1020080121626 A KR 1020080121626A KR 20080121626 A KR20080121626 A KR 20080121626A KR 20090096293 A KR20090096293 A KR 20090096293A
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bokbunja
parts
noodles
mixed
weight
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KR1020080121626A
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Korean (ko)
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조은희
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조은희
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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
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • 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
    • A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
    • 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
    • A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
    • 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

Abstract

A method for preparing noodles using Korean raspberry extract and watery radish Kimchi soup is provided to enable a consumer to easily take effective components of Korean raspberry and to prevent the destruction of the effective components after cooking. A method for preparing noodles using Korean raspberry extract and watery radish Kimchi soup comprises the following steps of: mixing 100 parts of mixed flour of buckwheat flour and wheat flour and 10-20 parts of Korean raspberry extract with raw water; kneading the mixture and aging at the temperature of 1 ~ 5°C for 24 hours; and extruding to make noodles; mixing radish, pear, shallot, leaf mustard, cayenne pepper, garlic, ginger, jujube, salt, beef soup, soda pop, the Korean raspberry extract and raw water and aging them at 5 ~ 10°C for 7-10 days to prepare the watery radish Kimchi soup; and mixing the noodles and the watery radish Kimchi soup. The Korean raspberry extract is obtained by mixing 100 parts of Korean raspberry and 20 parts of honey and boiling them down.

Description

복분자 국수의 제조방법{·} Manufacturing Method of Bokbunja Noodles {·}

본 발명은 복분자 국수의 제조방법에 관한 것으로서 더 상세하게는 복분자를 이용한 국수면과 복분자 원액이 포함된 무 동치미 국물로 조리되는 것을 특징으로 하는 복분자 국수의 제조방법에 관한 것이다. The present invention relates to a method for manufacturing bokbunja noodle, and more particularly, to a method for manufacturing bokbunja noodle, characterized in that it is cooked with a soup noodles containing the noodles and bokbunja stock solution using bokbunja.

일반적인 국수 면의 경우 영양과 색의 다각화를 만족시키지 못하므로 시금치, 당근, 야콘 등의 자연식물을 첨가하여 밀가루에 부족한 비타민, 식이섬유 등을 보완하여 왔다. 그러나 상기 자연식물을 이용한 국수면은 삶을 경우 자연식물이 가지고 있는 고유의 향이 변질 되거나 색깔이 변색 되고 열에 약한 비타민이 파괴되므로 올바른 영양소 섭취를 할 수 없었으며, 자연식품은 모두 면에만 첨가할 뿐 막국수의 육수에는 첨가하지 않았다. 또한, 국수면에 자연식물을 첨가하는 방법은 즙을 짜서 혼합하거나 갈아서 첨가하는 방법에 한정되어 있는 등 조리방법을 다양화하지 못하였다. In the case of general noodles noodles, nutrition and color diversification cannot be satisfied, and natural plants such as spinach, carrot, and yacon have been added to supplement vitamins and dietary fiber lacking in flour. However, if you boiled noodles using natural plants, the inherent aromas of natural plants are deteriorated or discolored, and the weak vitamins are destroyed, so vitamins cannot be properly ingested. Natural foods are only added to noodles. It was not added to the broth of Makguksu. In addition, the method of adding natural plants to noodle noodles did not diversify the cooking method such as being limited to the method of squeezing, mixing or grinding juice.

본 발명은 복분자 원액을 이용한 복분자면에 복분자 원액이 포함된 무 동치미국물을 부어 복분자면과 동치미국물을 통해 복분자의 유효한 성분을 이중으로 섭취할 수 있는 복분자 국수의 제조방법을 제공하는 데 그 목적이 있다. An object of the present invention is to provide a method for preparing bokbunja noodle which can ingest an effective ingredient of bokbunja through bokbunja noodle and the same value as bokbunja noodle containing bokbunja stock solution on bokbunja noodles using bokbunja stock solution. have.

본 발명은 상기한 과제를 해결하기 위하여 메밀가루와 밀가루와 복분자 원액 및 물을 혼합한 후 치대 뽑은 국수면과 무 동치미국물로 조리되되, 상기 복분자 원액은 복분자 100중량부에 복분자 100중량부 대비 꿀 20중량부를 혼합하여 으깨는 복분자 혼합단계;와 복분자 혼합물을 천에 걸러내는 거름단계;로 제조되며, 상기 무 동치미국물은 무, 배, 쪽파, 갓, 고추, 마늘, 생강, 대추, 소금, 양지머리 고운 국물, 사이다, 복분자 원액 및 생수를 이용하여 간을 맞춘 후 5 ~ 10℃의 온도에서 7 ~ 10일 숙성하여 제조되는 것을 특징으로 한다. The present invention is mixed with buckwheat flour, wheat flour and Bokbunja stock solution and water to solve the above problems, and then cooked with a noodles noodles and non-equivalent US water pulled out, the Bokbunja juice is 100 parts by weight of bokbunja 100 honey 20 parts by weight of mixed crushed bokbunja step; and filtration step of filtering the bokbunja mixture on the cloth; is prepared in the radish of American radish, pears, chives, freshly, chili, garlic, ginger, jujube, salt, brisket After using the fine broth, cider, bokbunja undiluted solution and bottled water and then aged for 7 to 10 days at a temperature of 5 ~ 10 ℃ characterized in that it is prepared.

한편, 상기 복분자 원액은 복분자 100중량부에 복분자 100중량부 대비 꿀 20중량부를 혼합하여 으깨는 복분자 혼합단계;와 혼합된 복분자를 약한 불에 서서히 조리는 조림단계;와 조림된 복분자 혼합물을 천에 걸러내는 거름단계; 및 거른 복분자 액을 다시 한 번 끓이는 끓임 단계;로 제조되는 것을 특징으로 한다. On the other hand, the bokbunja stock solution is mixed with 100 parts by weight of bokbunja 100 parts by weight of honey mixed with 20 parts by weight of bokbunja mixing step; and mixed bokbunja on a low heat cooking stew; and stewed Bokbunja mixture on cloth Filtering step; And a boiling step of boiling the filtered bokbunja liquid once again.

상기 국수면은 메밀가루와 밀가루를 혼합한 혼합가루 100중량부에 상기 혼합가루 100중량부 대비 10 ~ 20중량부의 복분자 원액 및 생수를 첨가하여 반죽하는 반죽물 제조단계;와 상기 반죽물을 1 ~ 5℃에서 24시간 숙성하는 숙성단계; 및 상기 숙성된 면을 뽑아 삶는 면 생산단계;를 거쳐 제조된다. The noodle noodles dough production step of kneading by adding 10 to 20 parts by weight of bokbunja stock solution and bottled water compared to 100 parts by weight of mixed flour mixed with buckwheat flour and flour; and the dough 1 ~ Aging step of aging for 24 hours at 5 ℃; And it is produced through the step of producing noodles boiled by pulling the aged noodles.

상기의 해결 수단에 따르면 복분자 원액을 이용한 복분자면에 복분자 원액이 포함된 무 동치미국물을 부어 복분자면과 동치미국물을 통해 복분자의 유효한 성분을 이중으로 섭취할 수 있으며, 조리 후에도 복분자의 유효성분이 파괴되지 않는 복분자 국수의 제조방법을 제공하는 장점이 있다. According to the above solution, the bokbunja noodles containing undiluted bokbunja juice can be poured into the bokbunja noodles using the bokbunja stock solution, and the active ingredients of bokbunja can be ingested through the bokbunja noodles and the equivalent foods. There is an advantage of providing a method of manufacturing a bokbunja noodles.

이하 본 발명에 대하여 상세히 설명하도록 한다. Hereinafter, the present invention will be described in detail.

본 발명은 메밀가루와 밀가루와 복분자 원액 및 물을 혼합한 후 치대 뽑은 국수면과 무 동치미국물로 조리된다. The present invention is mixed with buckwheat flour, wheat flour and bokbunja stock solution and water, and then cooked with noodles and non-equivalent US water.

상기 복분자는 복분자 딸기의 열매를 약용한 것으로 맛은 달고 시며, 성질은 따뜻하다. 복분자는 신기능을 북돋아 유뇨, 유정 등을 활발하게 하고 시력강화에 도움을 주며 머리를 검게 한다. 또한, 항염작용과 항산화작용, 항헬리코박터 파이로리균작용을 한다. The bokbunja medicinal fruits of bokbunja strawberry is sweet and sour taste, warm nature. Bokbunja boosts renal function, activating urine and oil wells, helping to strengthen eyesight, and blacking the head. In addition, anti-inflammatory action and antioxidant action, anti-helicobacter pylori bacteria action.

본원 발명에 사용되는 복분자 원액은 복분자 100중량부에 복분자 100중량부 대비 꿀 20중량부를 혼합하여 으깨는 복분자 혼합단계와 복분자 혼합물을 천에 걸 러내는 거름단계로 제조될 수 있으며, 또 다른 제조방법으로는 복분자 100중량부에 복분자 100중량부 대비 꿀 20중량부를 혼합하여 으깨는 복분자 혼합단계와 혼합된 복분자를 약한 불에 서서히 조리는 조림단계와 조림된 복분자 혼합물을 천에 걸러내는 거름단계 및 거른 복분자 액을 다시 한 번 끓이는 끓임 단계로 제조되는 것을 특징으로 한다. The bokbunja stock solution used in the present invention may be prepared by mixing crushed bokbunja and filtering the bokbunja mixture by mixing 20 parts by weight of honey with respect to 100 parts by weight of bokbunja and 100 parts by weight of bokbunja. For example, 100 parts by weight of bokbunja and 20 parts by weight of honey mixed with 100 parts by weight of bokbunja are mixed with crushed bokbunja and cooked mixed bokbunja on a low heat and the stewed step of filtering the stewed bokbunja mixture on a cloth Bokbunja liquid is characterized in that it is prepared by the boiling step of boiling once again.

국수면은 상기 복분자 원액을 메밀가루와 밀가루를 혼합한 혼합가루에 첨가하여 제조한다. 바람직하게는 상기 반죽물 제조시에 메밀가루와 밀가루를 혼합한 혼합가루 100중량부에 상기 혼합가루 100중량부 대비 10 ~ 20중량부의 복분자 원액 및 생수를 첨가하여 반죽하는 반죽물 제조단계와 상기 반죽물을 1 ~ 5℃에서 24시간 숙성하는 숙성단계 및 상기 숙성된 면을 뽑아 삶는 면 생산단계를 거쳐 제조된다. 한편, 반죽시 식용유를 더 첨가하여 국수 면이 쉽게 퍼지는 것을 방지할 수 있다. Noodle noodles are prepared by adding the bokbunja stock solution to a mixture of buckwheat flour and flour. Preferably, the dough production step and the dough to knead by adding 10 to 20 parts by weight of bokbunja stock solution and bottled water compared to 100 parts by weight of mixed powder mixed with buckwheat flour and flour at the time of dough production It is prepared through a ripening step of aging water at 1-5 ° C. for 24 hours and a step of producing a boiled noodle. On the other hand, by adding the cooking oil at the time of kneading it can prevent the noodle noodles spread easily.

한편, 무 동치미국물은 무, 배, 쪽파, 갓, 고추, 마늘, 생강, 대추, 소금, 양지머리 고운 국물, 사이다, 복분자 원액 및 생수를 이용하여 간을 맞춘 후 5 ~ 10℃의 온도에서 7 ~ 10일 숙성하여 육수로 사용하다. On the other hand, the radish equivalents of American radish, pears, chives, freshly, red pepper, garlic, ginger, jujube, salt, brisket broth, cider, bokbunja undiluted solution and bottled water after 7 ~ at a temperature of 5 ~ 10 ℃ 10 days aging to use as broth.

상기 무 동치미국물에 복분자 면을 말아 동치미의 무와 김 가루 등을 곁들이면 면과 육수에서 신장기능을 북돋아 주는 복분자를 이중으로 섭취할 수 있으며, 복분자 고유의 색과 향이 유지되므로 먹는 동안 미각, 후각, 시각을 모두 만족시킬 수 있는 즐거움이 있다. Rolling Bokbunja noodles to the radish-free American foods, and adding radish and seaweed powder of Dongchimi, you can ingest double bokbunja to enhance kidney function in noodles and broth, and keep the unique color and fragrance of bokbunja so that taste, smell, sight There is a pleasure to satisfy everyone.

앞의 상세한 설명에서 최적의 실시예들이 개시되었다. 여기서 특정하게 사용된 용어들은 단지 본 발명을 설명하기 위한 목적에서 사용된 것이지 의미 한정이나 특허등록청구범위에 기재된 본 발명의 범위를 제한하기 위하여 사용된 것은 아니다. 그러므로 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다. In the foregoing detailed description, optimal embodiments have been disclosed. The terminology specifically used herein is for the purpose of describing the present invention only and is not used to limit the scope of the invention as defined in the meanings or claims. Therefore, those skilled in the art will understand that various modifications and equivalent other embodiments are possible from this.

Claims (3)

메밀가루와 밀가루와 복분자 원액 및 물을 혼합한 후 치대 뽑은 국수면과 무 동치미국물로 조리되되,After mixing buckwheat flour, flour, bokbunja undiluted solution and water, it is cooked with noodles and non-equivalent U.S. 상기 복분자 원액은 복분자 100중량부에 복분자 100중량부 대비 꿀 20중량부를 혼합하여 으깨는 복분자 혼합단계;와 복분자 혼합물을 천에 걸러내는 거름단계;로 제조되며,The bokbunja stock solution is mixed with 100 parts by weight of bokbunja 100 parts by weight mixed with 20 parts by weight of honey crushed bokbunja mixing step; and filtering the bokbunja mixture on a cloth; 상기 무 동치미국물은 무, 배, 쪽파, 갓, 고추, 마늘, 생강, 대추, 소금, 양지머리 고운 국물, 사이다, 복분자 원액 및 생수를 이용하여 간을 맞춘 후 5 ~ 10℃의 온도에서 7 ~ 10일 숙성하여 제조되는 것을 특징으로 하는 복분자 국수의 제조방법.The radish equivalents of the United States radish, pears, chives, freshly, red pepper, garlic, ginger, jujube, salt, brisket broth, cider, bokbunja stock solution and bottled water after 7-10 at a temperature of 5 ~ 10 ℃ Method for producing bokbunja noodle characterized in that it is produced by aging. 청구항 제1항에 있어서,The method of claim 1, 상기 복분자 원액은 복분자 100중량부에 복분자 100중량부 대비 꿀 20중량부를 혼합하여 으깨는 복분자 혼합단계;와 혼합된 복분자를 약한 불에 서서히 조리는 조림단계;와 조림된 복분자 혼합물을 천에 걸러내는 거름단계; 및 거른 복분자 액을 다시 한 번 끓이는 끓임 단계;로 제조되는 것을 특징으로 하는 복분자 국수의 제조방법.The bokbunja stock solution is mixed with 100 parts by weight of bokbunja and mixed with 20 parts by weight of honey to crush the bokbunja mixing step; boiled bokbunja mixed with low heat stewed cooking; and stewed boiled bokbunja mixture on a cloth Manure step; And simmering the filtered Bokbunja liquor once again. 청구항 제1항에 있어서,The method of claim 1, 상기 국수면은 메밀가루와 밀가루를 혼합한 혼합가루 100중량부에 상기 혼합가루 100중량부 대비 10 ~ 20중량부의 복분자 원액 및 생수를 첨가하여 반죽하는 반죽물 제조단계;와 상기 반죽물을 1 ~ 5℃에서 24시간 숙성하는 숙성단계; 및 상기 숙성된 면을 뽑아 삶는 면 생산단계;를 거쳐 제조되는 것을 특징으로 하는 복분자 국수의 제조방법.The noodle noodles dough production step of kneading by adding 10 to 20 parts by weight of bokbunja stock solution and bottled water compared to 100 parts by weight of mixed flour mixed with buckwheat flour and flour; and the dough 1 ~ Aging step of aging for 24 hours at 5 ℃; And noodle production step of boiling the aged noodles; manufacturing method of bokbunja noodle characterized in that it is manufactured through.
KR1020080121626A 2008-03-07 2008-12-03 Method for preparing noodles using korean raspberry extract and watery radish kimchi soup KR20090096293A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000090A (en) * 2013-02-25 2014-08-27 杨晓虹 Making method of ginger shallot noodles
KR20160020270A (en) 2014-08-13 2016-02-23 박순철 Method for manufacturing bean curd noodles and bean curd rice noodles
KR20160081415A (en) 2014-12-31 2016-07-08 엄시용 Manufacturing method for Rubus coreanus noodles and cooking Method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000090A (en) * 2013-02-25 2014-08-27 杨晓虹 Making method of ginger shallot noodles
KR20160020270A (en) 2014-08-13 2016-02-23 박순철 Method for manufacturing bean curd noodles and bean curd rice noodles
KR20160081415A (en) 2014-12-31 2016-07-08 엄시용 Manufacturing method for Rubus coreanus noodles and cooking Method thereof

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