KR20120128394A - Noodle composition comprising juice extraction of milk vetch - Google Patents
Noodle composition comprising juice extraction of milk vetch Download PDFInfo
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- KR20120128394A KR20120128394A KR1020110046301A KR20110046301A KR20120128394A KR 20120128394 A KR20120128394 A KR 20120128394A KR 1020110046301 A KR1020110046301 A KR 1020110046301A KR 20110046301 A KR20110046301 A KR 20110046301A KR 20120128394 A KR20120128394 A KR 20120128394A
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- juice
- astragalus
- extract
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- 235000006533 astragalus Nutrition 0.000 title claims abstract description 47
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 43
- 239000000203 mixture Substances 0.000 title claims abstract description 29
- 241001061264 Astragalus Species 0.000 title claims description 42
- 235000012149 noodles Nutrition 0.000 title abstract description 26
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 title 1
- 238000000605 extraction Methods 0.000 title 1
- 239000000284 extract Substances 0.000 claims abstract description 28
- 210000004233 talus Anatomy 0.000 claims description 41
- 229920000742 Cotton Polymers 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 26
- 241000894006 Bacteria Species 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 206010063409 Acarodermatitis Diseases 0.000 claims description 3
- 241000447727 Scabies Species 0.000 claims description 3
- 208000005687 scabies Diseases 0.000 claims description 3
- 239000002781 deodorant agent Substances 0.000 claims description 2
- 241000208308 Coriandrum Species 0.000 claims 1
- 235000002787 Coriandrum sativum Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 230000003078 antioxidant effect Effects 0.000 abstract description 7
- 238000001035 drying Methods 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 239000008213 purified water Substances 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 4
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000017615 Acanthopanax sessiliflorus Nutrition 0.000 abstract 1
- 241000527163 Aster scaber Species 0.000 abstract 1
- 241001356908 Cirsium setidens Species 0.000 abstract 1
- 241000756943 Codonopsis Species 0.000 abstract 1
- 235000005276 Doellingeria scabra Nutrition 0.000 abstract 1
- 241001505454 Eleutherococcus sessiliflorus Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 9
- 235000021307 Triticum Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 230000000845 anti-microbial effect Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 230000005965 immune activity Effects 0.000 description 4
- 240000006024 Lactobacillus plantarum Species 0.000 description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 206010009866 Cold sweat Diseases 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 206010048909 Boredom Diseases 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000736816 Xanthorhiza Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000005679 goldenseal Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 210000000578 peripheral nerve Anatomy 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Images
Classifications
-
- 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
- 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
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Cosmetics (AREA)
Abstract
Description
본 발명은 식품재료로서 많이 애용되고 있는 면류에 관한 것으로, 보다 상세하게는 황기의 착즙액을 밀가루 반죽에 첨가하여 제면함으로써 항균성과 항산화활성이 우수하고, 보존성이 우수한 황기면 및 상기 황기의 착즙액과 함께 이의 유산균 발효물을 첨가하여 제면하여 관능적 특성과 면역활성이 강화된 황기의 착즙액을 함유한 면조성물에 관한 것이다.
The present invention relates to noodles, which are widely used as a food material, and more particularly, by adding juice of Astragalus to the dough, and making noodles, excellent antimicrobial and antioxidant activity, excellent storage ability of Astragalus and the Astragalus juice In addition, the lactic acid bacteria fermented product is added to noodle and the sensory properties and immune composition enhanced the cotton composition containing the Astragalus juice.
황기는 한국을 위주로 한 만주 및 중국북동부, 일본 등에 서식하며 콩과의 여러해살이 식물로서 보통 산지의 바위틈 등에 자란다. 식용으로는 황기의 뿌리를 많이 이용하며, 약초로서 재배하는 한방상의 황기는 황기작물을 가을에 채취하여 꽃에서 맺은 노두와 잔뿌리를 제거하고 햇빛에 말린 것을 의미한다. 황기의 특징은 그 뿌리가 매우 길다는 것이다. 즉 황기의 뿌리는 어느 약초보다도 땅속 깊숙이 묻혀 있기 때문에 이러한 황기 뿌리를 캐낼 시기가 되면 포크레인이 동원되기도 한다. 전술한 바와 같이 황기는 긴 뿌리로 지하의 수분을 끌어 올려 생명을 유지하며 이러한 성질은 그 만큼 황기에는 대단한 기의 특성이 있고 이를 이용하게 된다. 인체에 비유하자면 사람의 생명을 유지하는 피를 기로서 움직이는 것과 같다고 할 수 있다.Hwanggi is inhabited in Korea, mainly Manchuria, northeastern China and Japan. It is a perennial plant of the legume family, and usually grows in the cracks of mountainous areas. For the edible use of the roots of Astragalus, the herbaceous Astragalus, grown as a herb, means harvesting astragalus crops in autumn and removing the outcrops and twigs from flowers and drying them in the sun. A feature of Astragalus is that its root is very long. In other words, the roots of Astragalus are buried deeper in the ground than any other herbs, so when it is time to dig up Astragalus, a forklane may be mobilized. As mentioned above, Astragalus attracts underground moisture to its long roots to maintain life, and this property is such that Astragalus has great traits and uses it. In comparison to the human body, it can be said to move by using the blood that maintains human life.
따라서 황기는 식은 땀을 많이 흘리는 허약한 체질 등에 기를 보하는 약재로 많이 쓰이며, 강장, 지한, 이뇨, 소종 등의 효능이 있어 신체허약, 피로권태, 기혈허탈, 탈항, 식은땀, 말초신경 등에 아주 좋은 것으로 알려져 있다.Therefore, Astragalus is widely used as a medicine to protect the weak constitution, which sweats a lot of cold sweats, and it has the effects of tonic, cold, diuresis, small bowel and so on, so it is very weak in physical weakness, fatigue boredom, deprivation of blood loss, breakout, cold sweat, peripheral nerve, etc. It is known to be good.
하지만 아직까지 황기의 착즙액이나 또는 이와 함께 이의 유산균발효액을 면류에 첨가하여 적용한 사례는 보고된 바 없다.
However, there have been no reported cases of adding Astragalus juice or its lactic acid bacteria fermentation solution to noodles.
본 발명은 상기한 바와 같은 종래기술이 가지는 문제를 해결하기 위해 안출된 것으로, 그 목적은 황기의 착즙액을 밀가루 반죽에 첨가하여 제면함으로써 항균성과 항산화활성이 우수하고, 보존성이 우수한 황기면 및 상기 황기의 착즙액과 함께 이의 유산균 발효물을 첨가하여 제면하여 맛과 면역활성이 강화된 황기의 착즙액을 함유한 면조성물을 제공함에 있다.
The present invention has been made to solve the problems of the prior art as described above, the purpose is to add the juice of the yellow-based juice to the dough dough, and excellent antimicrobial and antioxidant activity, excellent yellow storage and The lactic acid bacteria fermented product is added together with the juice of Astragalus, and noodle is prepared to provide a cotton composition containing Astragalus juice with enhanced taste and immune activity.
상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical problem of the present invention as described above is achieved by the following means.
(1) 황기의 착즙액을 함유한 면조성물.
(1) A cotton composition containing Astragalus juice.
(2) 제 1항에 있어서, 곤드레 추출물을 더 포함하는 것을 특징으로 하는 면조성물.
(2) The cotton composition according to claim 1, further comprising a gondre extract.
(3) 제 1항에 있어서, 더덕추출물을 더 포함하는 것을 특징으로 하는 면조성물.
(3) The cotton composition according to item 1, further comprising a deodorant extract.
(4) 제 1항에 있어서, 취나무잎 추출물을 더 포함하는 것을 특징으로 하는 면조성물.
(4) The cotton composition according to the above item 1, further comprising a leaf extract of a tree.
(5) 제 1항에 있어서, 오가피 추출물을 더 포함하는 것을 특징으로 하는 면조성물.
(5) The cotton composition according to claim 1, further comprising an ogapi extract.
(6) 제 1항에 있어서, 곤드레, 더덕, 취나무잎, 및 오가피로 이루어진 군에서 선택된 적어도 2이상의 성분을 함유하는 것을 특징으로 하는 면조성물.
(6) The cotton composition according to claim 1, which contains at least two or more components selected from the group consisting of gondre, deodeok, bark leaves, and scabies.
(7) 제 1항에 있어서, 황기의 착즙액에 유산균을 처리하여 발효시킨 유산균발효액을 더 포함하는 것을 특징으로 하는 면조성물.
(7) The cotton composition according to claim 1, further comprising a lactic acid bacteria fermentation broth obtained by treating lactic acid bacteria with fermented lactic acid bacteria.
(8) 제 1항에 있어서, 황기뿌리 분말을 더 포함하는 것을 특징으로 하는 면조성물.
(8) The cotton composition according to claim 1, further comprising a yellow root powder.
본 발명에 따른 면조성물은 황기의 착즙액을 밀가루 반죽에 첨가하여 제면함으로써 항균성과 항산화활성이 우수하고, 보존성이 우수한 황기면을 제공할 수 있다. 또한 본 발명에서 상기 황기의 착즙액과 함께 이의 유산균 발효물을 첨가하여 제면할 경우 맛과 면역활성이 강화된 황기면을 제공할 수 있다.
The cotton composition according to the present invention can provide a yellow noodles surface having excellent antimicrobial and antioxidant activity and excellent preservation property by adding juice of astragalus juice to flour dough. In addition, in the present invention, when added to the lactic acid bacteria fermented product along with the juice of the Astragalus may provide a yellowish noodles with enhanced taste and immune activity.
도 1은 본 발명에 따른 황기 착즙액을 함유하는 면의 제조공정도이다.
1 is a manufacturing process diagram of the noodles containing the Astragalus juice according to the present invention.
이하, 본 발명의 내용을 상세하게 설명하면 다음과 같다.Hereinafter, the content of the present invention will be described in detail.
본 발명은 황기의 착즙액을 함유한 면조성물을 제공한다. 황기의 착즙액은 황기를 공지의 착즙기를 이용하여 얻을 수 있으며, 단순한 추출액을 사용하는 것에 비하여 황기가 갖는 각종 약리활성 물질이 다량으로 제공될 수 있는 점에서 보다 우수한 특성을 갖는다.The present invention provides a cotton composition containing the juice of Astragalus. Astragalus juice can be obtained using a known juicer, and has a superior characteristic in that a large amount of various pharmacologically active substances possessed by astragalus can be provided compared to using a simple extract.
황기의 착즙액은 면조성물 100 중량부에 대하여 0.1 내지 10 중량부 첨가되어질 수 있으며, 만일 0.1 중량부 미만으로 첨가될 경우 황기가 가지는 약리활성물질의 공급이 원활하지 않고, 10 중량부를 초과할 경우 제면특성이 떨어지고 관능성이 감소할 우려가 있어 상기 범위내에서 투입하는 것이 바람직하다.
Astragalus juice can be added 0.1 to 10 parts by weight with respect to 100 parts by weight of cotton composition, if less than 0.1 parts by weight of the pharmacologically active substance is not supplied smoothly, if more than 10 parts by weight It is preferable to introduce | pour in the said range because there exists a possibility that surface property may fall and a functional property may fall.
본 발명에서는 상기 황기의 착즙액과 함께 이들 착즙액에 유산균을 접종하여 발효시킨 유산균발효물을 더욱 포함하는 것이 바람직하다. 상기 유산균 발효물의 경우 황기가 갖는 약리활성을 더욱 보강할 뿐만 아니라 면역활성이 높아 특히 어린이나 노약자에게 적합하며, 발효물의 관능적 특성이 크게 개선되어져 이를 함유한 면의 부가가치를 제고한다. 이러한 유산균발효물은 락토바실러스 람노서스, 락토바실러스 플란타럼, 락트바실러스 카제이, 및 비피도박테리움 락티스에서 선택되어지는 1종 혹은 2종 이상을 사용할 수 있고, 바람직하게는 상기 4종의 혼합균을 이용하여 상기 발효대상인 황기의 착즙액 중량대비 0.1 내지 3 중량% 첨가하여 35 내지 40 ℃에서 1 내지 7일간 발효시킨 것을 사용할 수 있다. 상기 각 균주들은 특히 황기의 착즙액의 발효에 유용하면서도 관능적 특성에서 매우 우수한 특성을 발휘한다.
In the present invention, it is preferable to further include the lactic acid bacteria fermented product inoculated with lactic acid bacteria in fermentation with the juice of the Astragalus. In the case of the lactic acid bacteria fermented product, as well as reinforcing the pharmacological activity possessed by Astragalus, the immune activity is high, particularly suitable for children or the elderly, and the sensory properties of the fermented product is greatly improved to enhance the added value of the cotton containing it. The lactic acid bacterium fermentation product may be used one or two or more selected from Lactobacillus rhamnosus, Lactobacillus plantarum, Lactbacillus casei, and Bifidobacterium lactis, preferably four kinds By using the mixed bacteria 0.1 to 3% by weight based on the weight of the juice of the sulfuric acid subject to the fermentation it can be used to ferment for 1 to 7 days at 35 to 40 ℃. Each of the above strains is particularly useful for fermentation of Astragalus juice, but also exhibits very good sensory properties.
본 발명에서는 상기 황기착즙액과 함께 곤드레, 더덕, 취, 오가피의 군에서 선택되어지는 적어도 1종의 추출물을 더 포함할 수 있다. 이들 각 성분의 추출물은 물추출물, 에탄올 추출물 또는 주정을 이용한 추출물이다. 이들 각 추출물 또는 혼합추출물은 모두 면의 제조시 황기 착즙액 만을 첨가하였을 경우 부족하기 쉬운 약리활성을 보강하고, 제면특성을 향상시키기 위해 상기 황기 착즙액의 일부를 대체하여 첨가할 수 있다. 이러한 상기 각 추출물 또는 혼합추출물의 함량은 황기 착즙액 100 중량부에 대하여 0.1 내지 10 중량부의 범위내에서 첨가되어진다. 만일 0.1 중량부 미만으로 첨가될 경우 약리활성의 보완이 어렵고 제면특성의 보강효과를 기대하기 여려우며, 10 중량부를 초과할 경우에는 고미로 인해 관능적인 특성이 떨어지게 되는 문제가 있다.
The present invention may further include at least one extract selected from the group consisting of gondre, deodeok, odor, and scabies with the sulfuric acid juice solution. The extract of each of these components is water extract, ethanol extract or extract using alcohol. Each of these extracts or mixed extracts may be added to replace some of the yellowish juice in order to reinforce the pharmacological activity which is likely to be insufficient when only adding the yellowish juice in preparation of noodles and to improve noodle properties. The content of each of these extracts or mixed extracts is added within the range of 0.1 to 10 parts by weight based on 100 parts by weight of Astragalus juice. If it is added less than 0.1 parts by weight it is difficult to supplement the pharmacological activity and it is difficult to expect the reinforcing effect of the noodle properties, when exceeding 10 parts by weight there is a problem that the sensory properties due to the delicacy.
상기 본 발명에 따른 면조성물은 소맥분, 고구마분말, 감자분말, 옥수수분말, 또는 메밀분말 등의 전분분말에 상기 황기의 착즙액 및 부성분의 추출물을 첨가하여 함께 반죽하여도 좋고, 상기 각 성분들을 물에 혼합하여 밀가루 등에 넣어 반죽한 후 면의 형태로 가공하는 것에 의해 얻어질 수 있다.
The cotton composition according to the present invention may be kneaded together by adding the extract of the juice and subcomponents of the Astragalus to starch powder such as wheat flour, sweet potato powder, potato powder, corn powder, or buckwheat powder, It can be obtained by mixing into a flour, kneaded into flour, etc., and then processing into a form of cotton.
상기 과정에 의해 제조되어지는 면조성물은 특히 황기 착즙액이 갖는 항균성과 항산화활성이 우수하고, 이로 인해 보존성이 우수한 황기면 및 상기 황기의 착즙액과 함께 이의 유산균 발효물을 첨가하여 제면하여 관능적 특성과 면역활성이 강화된 황기의 착즙액을 함유한 면조성물을 제공한다. 이와 함께 바람직하게는 항균성과 항산화활성을 보다 높이기 위해 황기의 뿌리분말을 더 포함할 수 있다. 황기의 뿌리분말은 약 80메쉬 정도로 건조하여 분쇄한 것으로 소맥분 100 중량부에 대하여 2 내지 5 중량부 첨가되어질 수 있다. 만일 2중량부 미만으로 첨가될 경우 추가적인 항균성과 항산화활성의 증대효과를 기대하기 곤란하고, 5 중량부를 초과할 경우 관능적인 특성이 저하될 우려가 있어 상기 범위에서 첨가하는 것이 권장된다.
The cotton composition prepared by the above process is particularly excellent in antimicrobial and antioxidant activity of the Astragalus juice, and thus, by adding a fermented product thereof along with the Astragalus and the Astragalus juice, the sensory characteristics It provides a cotton composition containing the juice of the Astragalus with enhanced immune activity. Along with this, the root powder of Astragalus may be further included to increase antimicrobial activity and antioxidant activity. The root powder of Astragalus is about 80 mesh dried and ground, and may be added in an amount of 2 to 5 parts by weight based on 100 parts by weight of wheat flour. If it is added less than 2 parts by weight it is difficult to expect additional antimicrobial and antioxidant activity increase effect, if it exceeds 5 parts by weight it is recommended to add in the above range because there is a risk of deterioration of sensory properties.
이하 본 발명의 내용을 실시예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니된다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.
<실시예 1> ≪ Example 1 >
소맥분 100 중량부에 대하여, 황기 착즙액 10 중량부, 메밀가루 10 중량부, 고구마전분 60 중량부, 흑미가루 10 중량부, 함초가루 2 중량부, 정제염 1 중량부를 배합기에 투입하여 정제수를 넣고 반죽한다. 이때 물의 함량은 120 중량부가 되도록 하였으며, 반죽 후 성형 압력기에서 가열 압축하고 제면한 후 수분 함량이 15 중량% 이하가 되도록 건조하여 본 발명에 따른 황기 착즙액을 함유한 냉면이 완성된다.
To 100 parts by weight of wheat flour, 10 parts by weight of Astragalus juice, 10 parts by weight of buckwheat flour, 60 parts by weight of sweet potato starch, 10 parts by weight of black rice flour, 2 parts by weight of seaweed powder, and 1 part by weight of refined salt were added to the blender, followed by kneading of purified water. do. At this time, the water content was 120 parts by weight, and after kneading, heating and compressing in a molding pressure machine, and then dried to dry the moisture content to 15% by weight or less to complete the cold noodles containing the yellow juice juice according to the present invention.
<실시예 2><Example 2>
소맥분 100 중량부에 대하여 곤드레 열수추출물 5 중량부를 넣은 것을 제외하고는 상기 실시예 1에서와 동일한 과정에 의해 냉면을 제조한다.
Cold noodles are prepared by the same procedure as in Example 1, except that 5 parts by weight of gondre hot water extract is added based on 100 parts by weight of wheat flour.
<실시예 3><Example 3>
소맥분 100 중량부에 대하여 더덕 열수추출물 5 중량부를 넣은 것을 제외하고는 상기 실시예 1에서와 동일한 과정에 의해 냉면을 제조한다.
Cold noodles are prepared by the same procedure as in Example 1, except that 5 parts by weight of Deodeok hot water extract is added based on 100 parts by weight of wheat flour.
<실시예 4><Example 4>
소맥분 100 중량부에 대하여 취 열수추출물 5 중량부를 넣은 것을 제외하고는 상기 실시예 1에서와 동일한 과정에 의해 냉면을 제조한다.
Cold noodle was prepared by the same procedure as in Example 1, except that 5 parts by weight of brittle hot water extract was added based on 100 parts by weight of wheat flour.
<실시예 5><Example 5>
소맥분 100 중량부에 대하여 오가피 열수추출물 5 중량부를 넣은 것을 제외하고는 상기 실시예 1에서와 동일한 과정에 의해 냉면을 제조한다.
Cold noodle was prepared by the same procedure as in Example 1, except that 5 parts by weight of Ogapi hot water extract was added based on 100 parts by weight of wheat flour.
<실시예 6><Example 6>
소맥분 100 중량부에 대하여 곤드레, 더덕, 취 및 오가피 열수추출물이 동량으로 조성된 혼합추출물 5 중량부를 넣은 것을 제외하고는 상기 실시예 1에서와 동일한 과정에 의해 냉면을 제조한다.
Cold noodles are prepared by the same procedure as in Example 1, except that 5 parts by weight of a mixed extract having the same amount of gondre, deodeok, odor, and organ hot water extracts is added to 100 parts by weight of wheat flour.
<실시예 7>≪ Example 7 >
황기 착즙액 100 중량부에 대하여 이중 10 중량부를 락토바실러스 플란타럼을 이용하여 35℃에서 2일간 발효시킨 황기 착즙액으로 대체하여 첨가한 것을 제외하고는 상기 실시예 1에서와 동일한 과정에 의해 냉면을 제조한다.
Cold noodles by the same procedure as in Example 1, except that 10 parts by weight of the Astragalus juice was added by replacing with 10 parts by weight of Astragalus juice fermented at 35 ° C. for 2 days using Lactobacillus plantarum. To prepare.
<실시예 8>≪ Example 8 >
황기 착즙액 100 중량부에 대하여 이중 10 중량부를 락토바실러스 람노서스, 락토바실러스 플란타럼, 락트바실러스 카제이, 및 비피도박테리움 락티스가 동일한 중량비로 조성된 혼합미생물을 이용하여 35℃에서 2일간 발효시킨 황기 착즙액으로 대체하여 첨가한 것을 제외하고는 상기 실시예 1에서와 동일한 과정에 의해 냉면을 제조한다.
10 parts by weight based on 100 parts by weight of Astragalus juice was mixed at 35 ° C. using a mixed microorganism in which Lactobacillus rhamnosus, Lactobacillus plantarum, Lactbacillus casei, and Bifidobacterium lactis were formed in the same weight ratio. Cold noodle was prepared by the same procedure as in Example 1, except that it was added in place of the fermented juice.
<실시예 9>≪ Example 9 >
함초가루를 대신하여 황기뿌리를 80메쉬로 건조하여 분쇄한 황기뿌리 미세분말을 동량 투입한 것으로 제외하고는 실시예 1에서와 동일한 과정에 의해 냉면을 제조하였다.
Cold noodles were prepared by the same procedure as in Example 1, except that the same amount of the yellow powdered coarse root powder was dried by drying the coarse roots with 80 mesh instead of the seaweed powder.
<실험예 1> 관능검사Experimental Example 1 Sensory Test
상기 실시예에서 제조된 황기 착즙액 함유 냉면과 소맥분 함량이 70% 이상인 통상의 냉면에 대한 비교 관능검사를 성인 20명을 대상으로 관능검사를 수행하였다. 외형상으로 색과 향으로 평가하였으며, 맛은 쓴맛, 단맛, 뒷맛을 평가하고, 식감은 부드러움과 쫄깃함을 평가하였다. 기호도 측정은 각 검사 항목으로 평점을 특정하였다. 5점 척도로 하였고 점수가 높을수록 반응이 좋은 것이다. 검사결과는 아래 표 1과 같다. A sensory test was performed on 20 adults for a comparative sensory test of the cold noodles containing the juice of the yellow juice prepared in the above example and the conventional cold noodles containing more than 70% of wheat flour. In terms of appearance, color and aroma were evaluated, taste was bitter, sweet and aftertaste, and texture was evaluated for softness and chewyness. The preference score was determined by each test item. The score was 5 points. The higher the score, the better the response. The test results are shown in Table 1 below.
1. 아주나쁘다. 2. 나쁘다. 3. 보통이다. 4. 좋다. 5. 아주좋다.1. Very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.
상기와 같이, 본 발명의 바람직한 실시 예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that
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| KR20210014346A (en) * | 2019-07-30 | 2021-02-09 | 산골산나물 영농조합법인 | Preparation methods of herb noodles using wild herb juice |
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| KR100935400B1 (en) * | 2007-08-27 | 2010-01-06 | 태백시 | Ligularia fischeri buckwheat cold noodle to add hot water extract of Angelica gigas Nakai or Astragalus membranaceus and process for preparing the said buckwheat cold noodle |
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| KR20210014346A (en) * | 2019-07-30 | 2021-02-09 | 산골산나물 영농조합법인 | Preparation methods of herb noodles using wild herb juice |
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