KR20200034268A - a peanut noodle and the producing method - Google Patents

a peanut noodle and the producing method Download PDF

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KR20200034268A
KR20200034268A KR1020180113852A KR20180113852A KR20200034268A KR 20200034268 A KR20200034268 A KR 20200034268A KR 1020180113852 A KR1020180113852 A KR 1020180113852A KR 20180113852 A KR20180113852 A KR 20180113852A KR 20200034268 A KR20200034268 A KR 20200034268A
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weight
parts
peanut
noodles
present
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KR1020180113852A
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KR102140586B1 (en
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윤정금
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주식회사 세영씨엔티
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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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

Abstract

The present invention relates to peanut noodles, which can have a nutty and mild taste and can promote digestion by including a peanut removed with an inner skin having a tannin component, and to a preparing method thereof. The peanut noodles are prepared by mixing 40 to 80 parts by weight of starch flour, 20 to 60 parts by weight of peanut powder, 5 to 20 parts by weight of gardenia, and 5 to 20 parts by weight of salt with respect to 100 parts by weight of wheat flour. In addition, the preparing method of the present invention comprises: a first process of preparing a mixture of wheat flour, starch flour, peanut powder, gardenia, and salt, wherein the mixture is prepared by mixing 40 to 80 parts by weight of the starch flour, 20 to 60 parts by weight of the peanut powder, 5 to 20 parts by weight of the gardenia, and 5 to 20 parts by weight of the salt with respect to 100 parts by weight of the wheat flour; a second process of adding water to the mixture, and kneading the same to mold dough; a third process of aging the dough to form an aged product; and a fourth process of inputting the aged product to a molding machine to prepare noodles.

Description

땅콩 국수 및 이의 제조 방법{a peanut noodle and the producing method}Peanut noodle and its producing method

본 발명은 땅콩국수에 관한 것으로 더욱 상세하게는, 탄닌성분을 가지는 내피가 제거된 땅콩을 포함하여 고소하고 부드러운 맛은 물론이고, 소화를 촉진시킬 수 있는 땅콩국수 및 이를 제조하는 방법에 관한 것이다.The present invention relates to peanut noodles, and more particularly, to a peanut noodles that can promote digestion, as well as a savory and soft taste, including peanuts having an endothelial tannin component, and a method of manufacturing the same.

일반적으로, 국수는 여름철 별미로 대표되는 음식중의 하나이다. 이러한 국수는 비빔국수, 물국수, 콩국수 등으로 다양한 방법으로 요리가 가능한 식품이다.In general, noodles are one of the representative foods of summer. Such noodles are foods that can be cooked in a variety of ways, such as bibimbuk, mulguksu, and soybean noodles.

첨가되는 재료에 따라 다양한 종류의 국수가 제공될 수 있는데, 특히, 콩국수는 콩을 이용하여 만들어진 콩국물에 삶은 국수를 말아서 제공되는 음식이다. 이러한 콩국수의 주재료인 콩은, 우수한 단백질뿐만 아니라 식물성 불포화지방산이 풍부하고, 칼슘 및 각종 비타민이 함유되어 있어 성인병 예방 및 피부의 건강, 골다공증 및 비만 방지와 같은 여러가지 기능을 가지고 있는 완전식품의 일종이다.Various types of noodles can be provided depending on the ingredients added. In particular, soybean noodles are food provided by rolling boiled noodles in bean broth made using soybeans. Soybeans, the main ingredient of these soybean noodles, are not only excellent proteins, but also rich in vegetable unsaturated fatty acids, and contain calcium and various vitamins, so they are a kind of complete food that has various functions such as preventing adult diseases and preventing skin health, osteoporosis and obesity. .

상기 콩국수의 콩국물은, 콩을 물에 약 5 내지 9시간동안 침지시켜 부풀린 상태에서 100℃의 열에서 3 내지 5분동안 삶은 후에, 냉각시켜 비벼서 껍질을 탈피시키고, 물을 가하면서 마쇄한 후 식염을 가미하는 방법으로 요리되어진다.The soybean broth of the soybean noodle is boiled for 3 to 5 minutes in a heat of 100 ° C. by soaking soybeans in water for about 5 to 9 hours and then inflated, peeled off by cooling, and then crushed while adding water. It is cooked in a way that adds salt.

이러한 콩국수는 물에 오랜 시간 동안 콩을 침지시켜야 되는 과정을 거치는 것에 의하여 수용성 영양소의 손실을 가져오거나 미생물이 번식할 수 있게 되는 단점이 있다.Such soy noodles have the disadvantage of causing loss of water-soluble nutrients or allowing microorganisms to multiply by going through a process that requires soaking the beans for a long time in water.

한편, 땅콩을 첨가한 콩국수의 요리방법이 시도되고 있는 실정이다.Meanwhile, a method of cooking bean noodles with peanuts is being tried.

이러한 땅콩을 첨가한 콩국수는, 종래의 콩국수에서의 콩을 준비하는 과정은 동일하다. 볶은 땅콩의 껍질을 제거하여, 삶아진 콩과 함께 마쇄하여 국물을 준비하는 점이 다르다. 이러한 땅콩을 가미한 콩국수는 땅콩의 량이 콩에 비하여 소량이라 땅콩의 특유한 맛을 즐기기에는 한계가 따르게 된다.Soybean noodles to which such peanuts are added, the process of preparing beans in conventional soybean noodles is the same. The difference between preparing the broth by removing the shell of roasted peanuts and grinding with boiled beans. The amount of peanut noodles added with peanuts is smaller than that of soybeans, so there is a limit to enjoying the peculiar taste of peanuts.

관련된 선행기술로 등록특허 10-1605076호(콩국수를 만드는 방법)은 "상기 대두의 표면에 부착된 먼지, 흙 등의 이물질을 잘 세정한 대두를 해양 심층수에 침지(浸漬)하여 해양 심층수에 함유된 미네랄성분을 콩의 조직에 침투토록 하면서 불린 콩을 만드는 단계와, 상기 불린 콩의 껍질을 박피(剝皮)한 다음 증자(蒸煮)하여 삶은 콩을 만드는 증자단계와, 상기 삶은 콩에 땅콩, 아몬드(Almond), 피스타치오 너트(Pistachio nut), 마카다미아 너트(Macadamia nut), 캐슈너트(Cashew nut), 잣, 개암, 호두, 해바라기 씨, 호박 씨, 참깨 또는 들깨 중에서 한 종류 이상, 06∼10wt% 범위의 소금을 함께 맷돌 또는 마쇄기(磨碎機)에 넣고 분쇄한 콩즙에 폴리감마글루탐산(Poly γ-glutamic acid)을 생성하는 미생물 균주를 첨가하고, 35∼50℃에서 12∼24시간 동안 발효한 다음, 맛과 향미(香味)를 향상하기 위해서 과당(果糖), 포도당(葡萄糖), 자당(蔗糖), 맥아당(麥芽糖), 물엿, 꿀, 트레할로스(Trehalose), 올리고당(Oligosaccharide), 차 추출액, 매실추출액, 과일즙, 비타민류, 채소즙 또는 유기산 중에서 한 종류 이상의 첨가제를 첨가하고 균질기(Homogenizer)를 사용하여 안정한 콜로이드상태의 폴리감마글루탐산(Poly γ-glutamic acid)이 함유된 콩 국물을 만드는 단계와, 국수사리는 끓는 물에 넣고 끓어오르면 찬물을 섞어가면서 국수가 투명해 지면 찬물에 헹군 국수는 물기를 뺀 다음, 그릇에 담고 상기 콩국을 부은 후 얼음과 오이를 얹고 소금으로 간을 맞추어 콩국수를 만드는 단계로 이루어진 것에 특징이 있는 콩국수 제조방법"As a related prior art, Patent No. 10-1605076 (How to make soybean noodles) is "contained in deep ocean water by immersing soybeans in which deep foreign substances such as dust and dirt adhered to the surface of the soybeans are well immersed in deep ocean water. Making soybeans while allowing mineral ingredients to penetrate the tissues of the soybeans, and increasing the number of boiled beans by peeling the shells of the soybeans and then steaming them, and peanuts and almonds in the boiled beans (Almond), pistachio nut, macadamia nut, cashew nut, pine nut, hazelnut, walnut, sunflower seed, pumpkin seed, sesame or perilla, at least one type, in the range of 06 ~ 10wt% Microbial strains that produce polygamma-glutamic acid are added to the crushed soybean juice by adding the salt of the same into a millstone or a grinding machine, and fermenting at 35-50 ° C for 12-24 hours. Next, taste and flavor To spoil, fructose, glucose, sucrose, maltose, starch syrup, honey, trehalose, oligosaccharide, tea extract, plum extract, fruit juice, vitamins, vegetable juice Or adding one or more kinds of additives among organic acids and using a homogenizer to make a bean broth containing poly (γ-glutamic acid) in a stable colloidal state, and put the noodles in boiling water and boil When the noodles become transparent while mixing cold water as it rises, the noodles rinsed in cold water are drained, put in a bowl, pour the bean soup, add ice and cucumber and season with salt to make bean noodles. Way"

을 제공한바 있다.Provided.

상기한 종래기술 및 선행기술은, 볶은 땅콩의 껍질을 제거하여, 삶아진 콩과 함께 마쇄하여 국물을 준비하는 점에서 이러한 땅콩을 가미한 콩국수는 땅콩의 량이 콩에 비하여 소량이라 땅콩의 특유한 맛을 즐기기에는 한계가 따르고 더불어 땅콩 고유의 고소한 맛과 풍부한 영양을 제공할 수 없는 문제점이 있는데,The prior art and prior art described above, by removing the shell of roasted peanuts, so that the soup is prepared by grinding with boiled soybeans, the soybean noodles added with peanuts have a small amount of peanut compared to soybeans to enjoy the peculiar taste of peanuts In addition, there are limitations, and there is a problem that it cannot provide the nutritious taste and rich nutrition inherent to peanuts.

본 발명은 이와 같은 문제점을 해결하는 땅콩 국수 및 이의 제조 방법을 제공하고자 한다.The present invention is to provide a peanut noodles and a method of manufacturing the same to solve this problem.

또한 종래기술 및 선행기술은 건강에 유용한 폴리감마글루탐산(Poly γ-glutamic acid)이 함유되어 있으면서, 맛과 향미가 우수한 효과가 있다고 주장하고 있으나 다른 일반적인 콩국수와 같이 맛에 치중을 두고 다양한 재료만을 혼합하고자 한 것에 지나지 않으며 식감이 고려하지 않고 소화상의 문제점이 있었는바,In addition, the prior art and the prior art claim that poly gamma glutamic acid (Poly γ-glutamic acid) is useful for health, and that it has an excellent effect on taste and flavor, but mixes only various ingredients with a focus on taste like other common bean noodles There was a problem with digestion without considering the texture and the intended thing.

또한 본 발명은 이와 같은 문제점을 해결하는 땅콩 국수 및 이의 제조 방법을 제공하고자 한다.In addition, the present invention is to provide a peanut noodles and its manufacturing method to solve this problem.

본 발명은 상기한 요구와 문제점을 해결하기 위하여,The present invention to solve the above-mentioned needs and problems,

밀가루 100중량부에 전분가루40~80중량부, 땅콩가루 20~60중량부, 치자 5~20중량부, 소금 5~20중량부를 혼합하여 이루어진 땅콩국수를 제공한다.Provides peanut noodles made by mixing 40 to 80 parts by weight of starch powder, 20 to 60 parts by weight of peanut powder, 5 to 20 parts by weight of gardenia, and 5 to 20 parts by weight of salt.

또한 본 발명은 밀가루, 전분가루, 땅콩가루, 치자, 소금의 혼합물을 준비하는 과정(1과정)을 수행하되,In addition, the present invention performs a process of preparing a mixture of flour, starch powder, peanut powder, gardenia, salt (1 step),

상기한 혼합물은 밀가루 100중량부에 전분가루40~80중량부, 땅콩가루 20~60중량부, 치자 5~20중량부, 소금 5~20중량부를 혼합하여 이루어지고,The mixture is made by mixing 40 to 80 parts by weight of starch powder, 20 to 60 parts by weight of peanut powder, 5 to 20 parts by weight of gardenia, and 5 to 20 parts by weight of salt, to 100 parts by weight of flour,

상기의 혼합물에 물을 넣어 반죽하여 반죽물을 성형하는 과정(2과정),The process of forming a batter by adding water to the mixture and kneading (2 steps),

상기의 반죽물을 숙성하여 숙성물을 형성하는 과정(3과정),A process of aging the dough material to form an aging product (3 steps),

숙성물을 성형기에 투입하여 면으로 제조하는 과정(4과정),The process of manufacturing the noodles by inserting the aged material into the molding machine (4 steps),

을 포함하여 이루어진 땅콩국수 제조방법을 제공한다.It provides a method for producing a peanut noodles, including.

본 발명에 따른 땅콩 국수는 땅콩 고유의 고소한 맛과 풍부한 영양을 제공할 수 있는 효과가 나타난다.Peanut noodles according to the present invention has the effect of providing a nutritious taste and rich nutrition peculiar to peanuts.

또한 본 발명에 따른 땅콩 국수는 면발의 탄력성이 좋고 식감이 좋고 소화가 잘 되는 효과가 있으며 감칠맛 및 풍미가 현저히 높은 효과가 있다.In addition, the peanut noodles according to the present invention has the effect of good elasticity of noodle, good texture and good digestion, and has a remarkably high taste and flavor.

또한 본 발명에 따른 땅콩 국수는 천연 감미 조성물을 포함하여 땅콩국수의 항산화, 항당뇨, 항균성, 항암, 노화 방지 등의 효과를 나타내게 된다.In addition, the peanut noodles according to the present invention exhibits antioxidant, anti-diabetic, anti-bacterial, anti-aging, and anti-aging effects of the peanut noodles, including a natural sweetening composition.

도 1은 본 발명에 따른 땅콩 국수 제조방법의 순서도.
도 2는 땅콩의 구조도.1 is a flow chart of a method for producing peanut noodles according to the present invention.
2 is a structural diagram of peanuts.

이하 본 발명을 상세히 설명하고자 한다.Hereinafter, the present invention will be described in detail.

본 발명은 밀가루, 전분가루, 땅콩가루, 치자, 소금의 혼합물로 이루어진 땅콩국수를 제공한다.The present invention provides a peanut noodles consisting of a mixture of flour, starch powder, peanut powder, gardenia, and salt.

본 발명은 바람직하게는 밀가루 100중량부에 전분가루40~80중량부, 땅콩가루 20~60중량부, 치자 5~20중량부, 소금 5~20중량부를 혼합하여 이루어진 땅콩국수를 제공한다.The present invention preferably provides peanut noodles made by mixing 40 to 80 parts by weight of starch powder, 20 to 60 parts by weight of peanut powder, 5 to 20 parts by weight of gardenia, and 5 to 20 parts by weight of salt.

또한 본 발명은 밀가루, 전분가루, 땅콩가루, 소금, 치자의 혼합물로 이루어진 땅콩국수를 제조하는 방법을 제공한다.In addition, the present invention provides a method for preparing a peanut noodles consisting of a mixture of flour, starch powder, peanut powder, salt and gardenia.

도 1에서 보는 바와 같이 본 발명은 상기한 혼합물 또는/및 조미료 조성물을 혼합하여 땅콩국수를 제조하는 방법 및 이에 따른 땅콩국수를 제공한다.As shown in FIG. 1, the present invention provides a method for preparing peanut noodles by mixing the mixture or / and seasoning composition described above, and thus peanut noodles.

본 발명은 밀가루, 전분가루, 땅콩가루, 치자, 소금의 혼합물을 준비하는 과정을 수행한다.(1과정)The present invention performs a process of preparing a mixture of flour, starch powder, peanut powder, gardenia, salt.

본 발명의 상기한 밀가루는 통상의 밀가루를 준비하여 사용할 수 있다.The above-mentioned flour of the present invention can be prepared and used for ordinary flour.

본 발명의 밀가루는 밀의 배유부분을 가루로 만든 것이다. 제분공장에서 롤제분기에 의해 대규모로 제분하고 있으며 원료인 밀에 대해 얻어지는 밀가루의 양은 대체적으로 70~75% 정도이다.The flour of the present invention is made of flour from the end portion of wheat. The mill is milled on a large scale by a roll mill, and the amount of flour obtained for wheat as a raw material is approximately 70 to 75%.

밀가루에는 밀의 껍질·씨눈 등이 들어 있지 않다. 옛날에는 밀을 절구·맷돌 또는 소형 제분기를 이용하여 소규모로 밀가루를 만들었으나, 제분공장에서 롤제분기에 의해 대규모로 제분하고 있다.Flour does not contain wheat husks or seeds. In the old days, wheat was made on a small scale using mortars, millstones or small mills, but mills are milled on a large scale by roll mills.

보편적으로 사용되는 제분법은 롤제분이다. 이것은 밀알을 속도가 서로 다르고 반대방향으로 회전하는 2개의 롤러 사이를 여러 차례 통과시킴으로써 분쇄한다. 그때마다 체에 통과시켜 밀가루와 밀기울을 분리한다. 롤러에는 표면에 홈이 있는 브레이크 롤과 표면이 매끈한 활면 롤이 있다. 전자는 밀을 거칠게 부수어 표피와 배유의 작은 입자를 얻는 구실을 하고, 후자는 입자를 더 곱게 부수는 구실을 한다.A commonly used milling method is roll milling. It crushes the grain of wheat by passing several times between two rollers of different speeds and rotating in opposite directions. Each time, it is passed through a sieve to separate flour and bran. The roller has a brake roll with a groove on the surface and a smooth roll with a smooth surface. The former plays the role of crushing wheat roughly to obtain small particles of the epidermis and endosperm, and the latter serves to break the particles finer.

이러한 과정 중에 여러 가지 보조기계에 의하여 밀기울이 섞여 들어가는 것을 막는 방법을 이용하고 있다.During this process, a method of preventing bran from being mixed by various auxiliary machines is used.

본 발명의 전분가루는 전분 성분의 가루 또는 녹말가루를 의미한다.Starch powder of the present invention means a powder or starch powder of the starch component.

본 발명의 전분가루는 매우 부드러운 분말로 이루어져 있으며 옥수수ㆍ감자ㆍ고구마ㆍ애로우ㆍ루트 등으로 만들 수 있다.The starch powder of the present invention is made of very soft powder and can be made of corn, potato, sweet potato, arrow, and root.

서양요리에서는 농후제로서의 전분은 사용이 적은 편인데, 그 이유는 전분의 사용이 간편하지만 분리되기 쉽고 농도조절을 한 후 식으면 다시 열을 가해도 처음 같은 품질이 나오지 않기 때문이다. 애로우루트(arrowroot)는 열대 지방의 칡뿌리에서 추출한 전분으로 맛은 일반 전분과 비슷하지만 강도가 강하다. 칡은 일반 전분과 같은 방법으로 사용하지만 쉽게 분리되지 않고 반응도 대단히 빠르며 사용 후에도 일반 전분 보다 윤기가 매우 투명하고 향이 미세하여 값이 비교적 비싼 편이다. 전분을 소스의 농도제로 쓸 때는 와인에 풀어서 사용하는 것이 좋다.In Western cuisine, starch as a thickening agent is less likely to be used, because it is easy to use starch, but it is easy to separate and when it is cooled after adjusting the concentration, the same quality does not appear for the first time. Arrowroot (arrowroot) is a starch extracted from tropical roots, tastes similar to regular starch, but has a strong strength. 칡 is used in the same way as ordinary starch, but it is not easily separated and reacts very quickly. Even after use, it is more expensive because it has a more transparent and fine scent than ordinary starch. When using starch as a concentration agent in sauces, it is better to use it in wine.

본 발명의 녹말가루는 다량의 전분을 함유하고 있는 물질을 갈아 그 앙금을 말린 가루를 의미한다.Starch powder of the present invention refers to a powder obtained by grinding a substance containing a large amount of starch and drying the sediment.

본 발명의 기술적 특징은 땅콩가루를 포함하여 국수에서 땅콩 특유의 고소한 맛을 느낄 수 있어 남녀노소의 다양한 계층이 즐길 수 있는 땅콩국수를 제공할 수 있게 된다. The technical feature of the present invention is that it is possible to provide a peanut noodles that can be enjoyed by various classes of men and women of all ages, as it can feel the peculiar taste of peanuts in noodles, including peanut flour.

또한, 땅콩에 함유되어 있는 여러가지 영양소의 섭취할 수 있는 땅콩국수를 제공하는 것에 의하여 변비나 성인병을 예방할 수 있는 작용을 하게 된다.In addition, by providing peanut noodles that can be ingested of various nutrients contained in peanuts, it serves to prevent constipation and adult diseases.

본 발명의 땅콩가루는 다음과 같은 방법으로 준비하는 과정을 수행한다.(1과정-2)Peanut flour of the present invention performs the process of preparing in the following way. (Step 1-2)

도 2에서 보는 것처럼 땅속에서 수확된 땅콩(10)은, 딱딱한 껍질인 꼬투리(11)와 내피(12)로 싸여 있다. 2, the peanut 10 harvested from the ground is wrapped in a pod 11 and an endothelium 12, which are hard shells.

먼저 딱딱한 꼬투리를 제거하고 내피와 땅콩이 산패되지 않도록 건조시켜 장기간 보관하게 된다. 이러한 땅콩의 내피는 탄닌성분으로 인한 떫은맛을 지니므로, 땅콩의 고소한맛을 느끼기 위해서는 내피를 제거하는 것이 바람직하다. First, the hard pods are removed, and the endothelium and peanuts are dried so that they do not go rancid and stored for a long time. Since the endothelial of these peanuts has an astringent taste due to the tannin component, it is desirable to remove the endothelial in order to feel the savory taste of the peanut.

또한, 땅콩국수의 땅콩물의 색상이 깨끗하게 하기 위해서도 땅콩Also, in order to make the color of peanut noodles peanuts clean, peanuts

내피의 탈피는 이루어져야 한다.Stripping of the endothelium must be done.

상기 내피는, 땅콩이 건조된 상태에서는 탈피가 어렵다. The endothelial is difficult to peel when the peanut is dried.

본 발명은 땅콩(10)의 꼬투리(11)를 제거하는 과정을 실시한다.The present invention performs a process of removing the pod 11 of the peanut 10.

본 발명은 땅콩의 꼬투리를 제거하는 과정을 실시하고 내피(12)를 제거하는 과정을 아래와 같이 실시한다.The present invention performs the process of removing the pods of peanuts and the process of removing the endothelium 12 as follows.

본 발명은 꼬투리를 벗긴 땅콩을 스팀(steam)으로 0.5~1.5시간 정도로 찐 후 식히는 과정을 수행한다.The present invention performs a process of steaming the peeled peanuts with steam for 0.5 to 1.5 hours.

그리고, 상기의 식힌 땅콩을 0.5~1.5시간 동안 100도씨 이상의 열로 가열하는 과정을 수행한 후 내피를 제거하는 과정을 수행한다.Then, after performing the process of heating the cooled peanuts with heat of 100 degrees C or more for 0.5 to 1.5 hours, a process of removing the endothelium is performed.

본 발명은 이와 같은 과정으로 땅콩의 내피를 매우 간단하고 용이하게 제거할 수 있는 효과가 나타난다.The present invention has the effect of removing the inner skin of peanuts very simply and easily through such a process.

이와 같은 제거 과정에서 내피가 벗겨진 땅콩에 섞여있는 내피를 완전히 제거하기 위하여 물로 깨끗이 세척하여 순수한 땅콩 알맹이(13)를 준비하게 된다.In this removal process, pure peanut kernels 13 are prepared by washing with water to completely remove the endothelial mixed with the peeled peanuts.

본 발명은 상기한 순수한 땅콩 알맹이를 분쇄기에 넣어 50~300 메쉬(mesh) 정도로 분쇄하여 준비하게 된다. The present invention is prepared by pulverizing the above-described pure peanut kernel into a grinder to about 50 to 300 mesh.

본 발명의 기술적 특징은 치자를 포함하여 국수를 제조하는 점에 있다.The technical feature of the present invention is that it manufactures noodles including gardenia.

본 발명의 치자의 딴 이름은 산치자(山梔子) · 목단(木丹) · 월도(越桃)이다. 꼭두서니과 식물인 치자나무 Gardenia jasminoides Ellis의 익은 열매를 말린 것이다. 치자나무는 우리 나라의 중부 이남에서 심으며 북부에서는 온실에 심는다. The other names for gardenia of the present invention are Sanchija (山 梔子), Mokdan (木 丹), and Waldo (越 桃). Dried fruits of the gardenia jasminoides Ellis, the plant of the family Apicalaceae. Gardenia is planted in the south of the central part of our country and in the northern part of the greenhouse.

가을에 익은 열매를 따서 햇볕에 말린다. 맛은 쓰고 성질은 차다. 심경(心經) · 폐경(肺經) · 위경(胃經) · 간경(肝經) · 삼초경(三焦經)에 작용한다. 열을 내리고 가슴이 답답한 것을 낫게 하며 습열사(濕熱邪)를 없애고 소변이 잘 나오게 한다. 또한 출혈을 멈추게 하고 부기를 가라앉히며 해독한다.Pick ripe fruits in the autumn and dry them in the sun. The taste is bitter and the nature is cold. It acts on the heart, mind, menopause, stomach and liver, and Samchogyeong. It lowers the heat, heals the chest, and eliminates moist heat, and makes urine better. It also stops bleeding and detoxifies swelling.

본 발명은 치자를 분쇄하여 가루 형태로 하여 포함하게 된다. The present invention includes crushed gardenia in powder form.

상기한 치자는 분쇄기에 넣어 50~300 메쉬(mesh) 정도로 분쇄하여 준비하게 된다. The above-mentioned gardenia is put into a grinder to prepare it by crushing it to about 50 to 300 mesh.

본 발명에 치자 성분을 포함하게 됨에 따라 국수의 밀가루 성분의 소화력을 증진시키고 국수의 탄력과 식감을 현저히 증진시키는 기능을 수행한다.As it includes the gardenia component in the present invention, it enhances the digestive power of the flour component of noodles and significantly improves the elasticity and texture of noodles.

본 발명의 소금은 통상의 소금을 사용하면 좋으며, 천일염, 암염, 기계염, 재제염, 가공염 등을 사용할 수 있다.As the salt of the present invention, it is preferable to use ordinary salt, and salt, rock salt, mechanical salt, re-salting, and processed salt may be used.

본 발명은 상기한 혼합물에 조미료 조성물을 혼합하여 땅콩국수의 감칠맛 및 풍미를 더욱 증진시킬 수 있는 과정을 수행할 수 있다.The present invention can be performed by mixing the seasoning composition in the above mixture to further enhance the umami and flavor of the peanut noodles.

본 발명은 밀가루 100중량부를 기준으로 상기한 조미료 조성물 0.5~3중량부를 혼합하여 조성할 수 있다.The present invention may be prepared by mixing 0.5 to 3 parts by weight of the above seasoning composition based on 100 parts by weight of flour.

본 발명의 조미료 조성물은 L-라이신, L-글루탐산, L-아르기닌, 메티오닌, 사과산, 글리신, 숙신산, 자소엽 추출물, 함초 추출물을 혼합하여 조성한 것을 의미한다.The seasoning composition of the present invention means that L-lysine, L-glutamic acid, L-arginine, methionine, malic acid, glycine, succinic acid, cotyledon extract, and herbal extract are mixed.

상기한 조미료 조성물은 L-라이신 100중량부에 L-글루탐산 30~60중량부, L-아르기닌 30~60중량부, 메티오닌 5~10 중량부, 사과산 5~10 중량부, 글리신 5~10 중량부, 숙신산 5~10 중량부, 자소엽 추출물 5~10 중량부, 함초 추출물 5~10 중량부를 혼합하여 조성한 것이 바람직하다.The seasoning composition is L- lysine 30 to 60 parts by weight of L- lysine, 30 to 60 parts by weight of L-arginine, 5 to 10 parts by weight of methionine, 5 to 10 parts by weight of malic acid, 5 to 10 parts by weight of glycine , 5 to 10 parts by weight of succinic acid, 5 to 10 parts by weight of the cotyledon extract, and 5 to 10 parts by weight of the herbal extract are preferred.

상기한 자소엽은 잎 및 끝가지로 잎은 양면이 모두 갈색을 띤 자색이거나 윗면은 회록색~녹갈색이고 뒷면은 갈색을 띤 자색을 띤다. 형체가 고른 잎을 물에 담가 주름을 펴보면 잎몸은 넓은 난형~도심장형이고 끝 쪽은 약간 뾰족하며 길이 5~12cm, 너비 5~8cm이고 엽연에는 톱니가 있다. 기부는 넓은 창모양을 하고 길이 3~5cm의 잎자루를 갖고 있다. 잎 및 잎자루의 횡단면은 방형이다. 잎을 확대경으로 볼 때 잎의 양면에 드문드문 털이 있고 특히 잎맥 위에 더욱 많으며 뒷면에는 가는 선모를 볼 수 있다. 특유한 냄새가 있고 맛은 약간 쓰다.The above-mentioned cotyledon is a leaf and a branch, and the leaves are both brownish purple on the both sides, or gray-green to green on the top and brownish-purple on the back. When the leaves are evenly picked in water, and the wrinkles are opened, the leaf body is wide ovate to heart-shaped, slightly pointed at the end, 5 to 12 cm long, 5 to 8 cm wide, and serrates on the margins. The base has a wide window shape and has petioles 3 to 5 cm long. The cross section of leaf and petiole is oblong. When you look at the leaf through a magnifying glass, there are spotty hairs on both sides of the leaf, especially on the leaf veins, and you can see fine hairs on the back. It has a peculiar smell and a bit bitter taste.

상기한 함초는 퉁퉁마디라고도 하며 생장 초기에는 녹색을 띠지만 가을이 되면 붉은색으로 단풍이 든다. 잎이 거의 없다고 할 수 있으며, 마디와 마디가 통통하게 구분되어 있다. 한방에서는 함초라고 하며 약용으로 이용되고, 미국에서는 샐러드와 같은 요리 재료로 활용된다.The above-mentioned Hamcho is also known as a tortuous node and has a green color in the early stage of growth, but leaves fall in red in the fall. It can be said that there are few leaves, and the nodes and nodes are plumply divided. It is called medicinal herb in herbal medicine, and is used as a cooking ingredient in salads in the United States.

상기한 자소엽 추출물 및 함초 추출물은 원재료 100중량부를 정제수 100~5,000 중량부와 혼합하여 가열한 것을 추출하는 방법으로 추출물을 수득할 수 있으며 약 80~150중량부 정도의 추출물을 수득하여 첨가하는 것이 좋다.The above-mentioned cotyledon extract and herbal extract can be obtained by mixing 100 parts by weight of raw materials with 100 to 5,000 parts by weight of purified water and extracting them by heating, and extracting and adding about 80 to 150 parts by weight is obtained. good.

또한 자소엽 추출물 및 함초 추출물은 원재료 100 중량부에 70~85%[질량%] 에탄올 800~1000중량부를 넣고, 2~4시간 동안 환류 추출 하고 여액을 rotary evaporator를 이용하여 감압, 농축하는 방법으로 추출할 수 있으며, 약 80~150중량부 정도의 추출물을 수득할 수 있다.In addition, the lobule extract and the herbaceous extract are 70-85% [mass%] ethanol 800-1000 parts by weight in 100 parts by weight of the raw material, refluxed for 2-4 hours, and the filtrate is reduced and concentrated using a rotary evaporator. Can be extracted, it is possible to obtain an extract of about 80 to 150 parts by weight.

본 발명은 상기한 조미료 조성물에 천연 감미 조성물을 포함하여 땅콩국수가 항산화, 항당뇨, 항균성, 항암, 노화 방지 등의 효과를 나타내게 된다.The present invention includes a natural sweetener composition in the above-described seasoning composition, the peanut noodles exhibit the effect of antioxidant, anti-diabetic, antibacterial, anti-cancer, anti-aging, and the like.

본 발명은 상기한 L-라이신 100중량부를 기준으로 천연 감미 조성물 1~5중량부를 포함할 수 있다.The present invention may include 1 to 5 parts by weight of a natural sweetener composition based on 100 parts by weight of the L-lysine.

본 발명의 천연 감미 조성물은 부추, 오미자, 표고버섯, 고삼, 우방자, 선퇴, 창출, 목통, 생지황, 지부자, 형개, 백출을 혼합하여 추출한 조성물을 의미한다.The natural sweetener composition of the present invention means a composition extracted by mixing leek, omija, shiitake mushrooms, red ginseng, allies, sediment, creation, throat, saengjihwang, branch man, hyunggae, and baekchul.

본 발명은 부추 100중량부에 오미자 80~120중량부, 표고버섯 80~120중량부, 고삼 80~120중량부, 우방자 80~120중량부, 선퇴 50~80중량부, 창출 30~55중량부, 목통 30~55중량부, 생지황 110~150중량부, 지부자50~80중량부, 형개 50~80중량부, 백출 100~150중량부를 혼합하여 추출한 것이 바람직하다.In the present invention, 100 parts by weight of leek 80-120 parts by weight of Omija, 80-120 parts by weight of shiitake mushroom, 80-120 parts by weight of ginseng, 80-120 parts by weight of allies, 50-80 parts by weight of sediment, 30-55 parts by weight of creation , 30 to 55 parts by weight of the neck, 110 to 150 parts by weight of raw land, 50 to 80 parts by weight of locals, 50 to 80 parts by weight of mold, and 100 to 150 parts by weight of baekchul are mixed and extracted.

상기한 천연 감미 조성물은 상기의 혼합한 원재료 100중량부를 정제수 100~5,000 중량부와 혼합하여 가열한 것을 추출하는 방법으로 추출물을 수득할 수 있으며 약 80~150중량부 정도의 추출물을 수득하여 첨가하는 것이 좋다.The above-described natural sweetener composition can be obtained by extracting a mixture of 100 parts by weight of the above-mentioned mixed raw material with 100 to 5,000 parts by weight of purified water and extracting the heated one, and extracting and adding about 80 to 150 parts by weight. It is good.

본 발명은 상기한 조미료 조성물에 천연 기능 조성물을 포함하여 제조된 땅콩국수가 노인, 유아 등의 면역력을 증진시키는 기능을 수행하게 된다.The present invention will perform the function of enhancing the immunity of the elderly, infants, etc. peanut noodles prepared by including a natural functional composition in the above-described seasoning composition.

본 발명은 상기한 L-라이신 100중량부를 기준으로 천연 기능 조성물 1~3중량부를 포함할 수 있다.The present invention may include 1 to 3 parts by weight of the natural functional composition based on 100 parts by weight of the L-lysine.

본 발명의 상기한 천연 기능 조성물은 백복령, 금은화, 백작약, 백지, 고삼, 교맥, 백선피를 혼합하여 추출한 조성물을 의미한다.The above-mentioned natural functional composition of the present invention refers to a composition extracted by mixing Baekbokryeong, Geumeunhwa, Baekjakjak, Baekji, Gosam, Gyomaek, and Baeksunpi.

상기한 천연 기능 조성물은 백복령 100중량부에 금은화 50~150중량부, 백작약 50~150중량부, 백지 50~150중량부, 고삼 50~150중량부, 교맥 50~150중량부, 백선피 50~150중량부를 혼합한 원재료를 추출한 것이 바람직하다.The natural functional composition is 50 to 150 parts by weight of gold and silver coins, 50 to 150 parts by weight of earl, 50 to 150 parts by weight of white paper, 50 to 150 parts by weight of ginseng, 50 to 150 parts by weight of ginseng, 50 to 150 parts by weight of white ginseng, 50 to 100 parts by weight of Baekbokryeong It is preferable to extract the raw material mixed with 150 parts by weight.

상기한 천연 기능 조성물은 상기의 혼합한 원재료 100중량부를 정제수 100~5,000 중량부와 혼합하여 가열한 것을 추출하는 방법으로 추출물을 수득할 수 있으며 약 80~150중량부 정도의 추출물을 수득하여 첨가하는 것이 좋다.The above-mentioned natural functional composition can be obtained by extracting the mixture by mixing 100 parts by weight of the above-mentioned raw materials with 100 to 5,000 parts by weight of purified water and extracting the heat, and extracting and adding about 80 to 150 parts by weight It is good.

본 발명은 밀가루, 전분가루, 땅콩가루, 치자, 소금 또는/및 조미료 조성물을 혼합한 혼합물에 물을 넣어 반죽하여 반죽물을 형성하는 과정을 수행한다.(2과정)The present invention performs a process of forming dough by adding water to a mixture of flour, starch powder, peanut powder, gardenia, salt or / and seasoning composition and kneading.

본 발명은 상기한 반죽물이 형성되고 난 후 숙성하는 과정을 수행하여 숙성물을 형성하는 과정을 수행한다.(3과정)The present invention performs a process of forming a matured product by performing a process of aging after the dough is formed.

본 발명의 숙성과정은 상온에서 일정시간 동안 가만히 내버려 두는 과정을 의미한다.The aging process of the present invention means a process that is allowed to stand still for a period of time at room temperature.

특히, 본 발명의 숙성과정은 온도 2~18도씨의 숙성실에서 10~36시간 정도의 숙성시키는 것을 의미한다.In particular, the aging process of the present invention means aging for about 10 to 36 hours in a aging room at a temperature of 2 to 18 degrees C.

바람직하게는 온도 4도씨로 숙성실에서 24시간 정도 숙성시키는 것이 효과적이다.Preferably, it is effective to age about 24 hours in the aging room at a temperature of 4 degrees C.

본 발명은 상기의 숙성물을 성형기에 투입하여 면으로 제조하는 과정을 수행한다.(4과정)The present invention performs the process of manufacturing the noodles by introducing the above-mentioned aged material into a molding machine.

본 발명은 이와 같은 구성과 작용으로 이루어진 땅콩 국수 및 이의 제조 방법을 제공한다.The present invention provides a peanut noodles made with such a configuration and action and a method for manufacturing the same.

본 발명은 국수를 생산, 제조, 가공, 유통, 연구하는 산업에 매우 유용하다.The present invention is very useful in industries that produce, manufacture, process, distribute, and research noodles.

특히 본 발명은 땅콩 성분을 포함하는 국수를 생산, 제조, 가공, 유통, 연구하는 산업에 매우 유용하다.In particular, the present invention is very useful in industries that produce, manufacture, process, distribute, and research noodles containing peanut ingredients.

땅콩(10),
꼬투리(11), 내피(12), 땅콩 알맹이(13)Peanuts (10),
Pod (11), endothelial (12), peanut kernel (13)

Claims (2)

밀가루 100중량부에 전분가루40~80중량부, 땅콩가루 20~60중량부, 치자 5~20중량부, 소금 5~20중량부를 혼합하여 이루어진 땅콩국수.
Peanut noodles made by mixing 40 to 80 parts by weight of starch powder, 20 to 60 parts by weight of peanut powder, 5 to 20 parts by weight of gardenia, and 5 to 20 parts by weight of salt.
밀가루, 전분가루, 땅콩가루, 치자, 소금의 혼합물을 준비하는 과정(1과정)을 수행하되,
상기한 혼합물은 밀가루 100중량부에 전분가루40~80중량부, 땅콩가루 20~60중량부, 치자 5~20중량부, 소금 5~20중량부를 혼합하여 이루어지고,
상기의 혼합물에 물을 넣어 반죽하여 반죽물을 성형하는 과정(2과정),
상기의 반죽물을 숙성하여 숙성물을 형성하는 과정(3과정),
숙성물을 성형기에 투입하여 면으로 제조하는 과정(4과정),
을 포함하여 이루어진 땅콩국수 제조방법.


A process of preparing a mixture of flour, starch powder, peanut powder, gardenia, and salt (1 step) is performed,
The mixture is made by mixing 40 to 80 parts by weight of starch powder, 20 to 60 parts by weight of peanut powder, 5 to 20 parts by weight of gardenia, and 5 to 20 parts by weight of salt, to 100 parts by weight of flour,
The process of forming a batter by adding water to the mixture and kneading (2 steps),
A process of aging the dough material to form an aging product (3 steps),
The process of manufacturing the noodles by inserting the aged material into the molding machine (4 steps),
Peanut noodles manufacturing method comprising a.


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Publication number Priority date Publication date Assignee Title
KR102557755B1 (en) * 2022-10-25 2023-07-19 안광선 Seasoned Sauce for Makguksu Containing Liposome-packaged Sodium Caseinate and Liposome-packaged Arginine, Seasoned Sauce Product and Producing Method Thereof

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KR100908996B1 (en) * 2008-09-30 2009-07-22 김종두 Ramyon including peanuts and milk and the manufacturing method thereof
KR20090104603A (en) * 2008-03-31 2009-10-06 장덕호 Gamboge cereals scorched noodles
JP2009254374A (en) * 2009-06-23 2009-11-05 Kiyoshi Furuya Peanut-containing noodle and method for producing peanut noodle
KR20170107810A (en) * 2016-03-16 2017-09-26 홍영희 Manufacturing method for noodle containing hnrabong, Manufacturing method for chopped noodles and spicy noodles using noodle containing hnrabong

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KR20090104603A (en) * 2008-03-31 2009-10-06 장덕호 Gamboge cereals scorched noodles
KR100908996B1 (en) * 2008-09-30 2009-07-22 김종두 Ramyon including peanuts and milk and the manufacturing method thereof
JP2009254374A (en) * 2009-06-23 2009-11-05 Kiyoshi Furuya Peanut-containing noodle and method for producing peanut noodle
KR20170107810A (en) * 2016-03-16 2017-09-26 홍영희 Manufacturing method for noodle containing hnrabong, Manufacturing method for chopped noodles and spicy noodles using noodle containing hnrabong

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102557755B1 (en) * 2022-10-25 2023-07-19 안광선 Seasoned Sauce for Makguksu Containing Liposome-packaged Sodium Caseinate and Liposome-packaged Arginine, Seasoned Sauce Product and Producing Method Thereof

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