KR20210014346A - Preparation methods of herb noodles using wild herb juice - Google Patents
Preparation methods of herb noodles using wild herb juice Download PDFInfo
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title 1
- 235000013311 vegetables Nutrition 0.000 claims abstract description 55
- 238000001035 drying Methods 0.000 claims abstract description 16
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 7
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- 150000003839 salts Chemical class 0.000 claims description 7
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- 238000005520 cutting process Methods 0.000 claims description 3
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- 238000009423 ventilation Methods 0.000 claims description 3
- 240000001307 Myosotis scorpioides Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 241000305599 Erigeron annuus Species 0.000 abstract description 3
- 230000036642 wellbeing Effects 0.000 abstract description 3
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- 239000011575 calcium Substances 0.000 description 3
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- 241000723382 Corylus Species 0.000 description 2
- 235000007466 Corylus avellana Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 208000005577 Gastroenteritis Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000555712 Forsythia Species 0.000 description 1
- 208000037319 Hepatitis infectious Diseases 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- 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
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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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
Description
본 발명은 국수 제조방법에 관한 것으로, 더욱 상세하게는 산채즙을 이용한 산채국수 제조방법에 관한 것이다.The present invention relates to a method for producing noodles, and more particularly, to a method for producing wild vegetables using wild vegetables juice.
산채(산나물)는 산에서 채취한 식용 풀(식물, herb)로, 예로부터 쌈채나 나물밥 등의 식재료로 애용되어 왔다. Wild vegetables (wild greens) are edible grasses (plants, herbs) collected from the mountains, and have been used as ingredients such as ssamchae and namulbap since ancient times.
한국 등록특허 제10-1569117호에는 곤드레 국수의 제조방법이, 등록특허 제10-0935400호에는 곰취 냉면에 관한 기술이 개시되어 있다. 전자는 곤드레 효소액과 삶은 곤드레를 숙성시킨 후 분쇄하여 얻은 곤드레 추출물을 이용하는 것이고, 후자는 곰취 분말을 이용하는 것이다.Korean Patent Registration No. 10-1569117 discloses a method for manufacturing gondre noodles, and Registration Patent No. 10-0935400 discloses a technique related to gomchwi naengmyeon. The former uses the gondre enzyme solution and the gondre extract obtained by pulverizing after aging the boiled gondre, and the latter uses gomchwi powder.
그러나, 아직 다양한 산채를 채취하여 그대로 이용하는 산채국수는 개발되지 않고 있다. 특히, 개망초(Erigeron annuus)는 북아메리카 원산지로 1900년대에 들어 왔으나, 번식력과 적응력이 높아 길가, 빈터, 휴경지, 산야 어디에서나 흔하게 볼 수 있는 식물로, 식용이 가능함에도 식재료로 널리 이용되지 못하고 있다.However, a variety of wild vegetables are not yet developed and used as they are. In particular, Erigeron annuus is native to North America and came in in the 1900s.However, it is a plant that is commonly found anywhere on roadsides, vacant lands, fallows, and mountains due to its high fertility and adaptability, and is not widely used as a food material even though it is edible.
이에 본 발명은 주변에서 쉽게 얻을 수 있는 산채를 이용하여, 특히 복잡한 가공과정 없이, 산채의 특성을 살릴 수 있는 산채즙을 이용한 산채국수 제조방법을 제공하고자 한다.Accordingly, an object of the present invention is to provide a method for producing wild vegetable noodles using wild vegetable juice that can make use of the characteristics of wild vegetables without a particularly complicated processing process, using wild vegetables that can be easily obtained from the surroundings.
상기 목적을 달성하기 위하여, 본 발명에 의한 산채국수 제조방법은 개망초를 포함한 산채를 세척하는 단계; 세척된 상기 산채를 절단(파쇄)하여 소정의 압착기로 산채즙을 얻는 단계; 밀가루 67중량%, 소금 3중량% 및 상기 산채즙 30중량%를 혼합하여 반죽을 만드는 단계; 및 상기 반죽을 압착하여 면발을 뽑고, 건조하는 단계를 포함하는 것을 특징으로 한다.In order to achieve the above object, the method for producing wild vegetable noodles according to the present invention comprises the steps of washing wild vegetables including hazelnuts; Cutting (crushing) the washed wild vegetables to obtain wild vegetables juice with a predetermined presser; Making a dough by mixing 67% by weight of flour, 3% by weight of salt, and 30% by weight of the wild vegetable juice; And it characterized in that it comprises the step of pressing the dough to pluck the noodles, and drying.
상기 건조하는 단계는 환기구와 실내공기 강제 순환장치를 구비한 폐쇄 공간에서 실내온도를 섭씨 55도로 유지하며 8~12시간 건조하는 것을 본 발명에 의한 산채국수 제조방법의 다른 특징으로 한다.The drying step is another feature of the method for producing wild vegetable noodles according to the present invention in that the indoor temperature is maintained at 55 degrees Celsius and dried for 8 to 12 hours in a closed space equipped with a ventilation port and a forced indoor air circulation device.
상기 산채에는 참취가 포함되어, 상기 개망초가 내는 색을 조절하는 것을 본 발명에 의한 산채국수 제조방법의 다른 특징으로 한다.Another feature of the method for producing wild vegetable noodle according to the present invention is that the wild vegetables contain tuna, and that the color of the gaemangcho is controlled.
상기 산채에는 곰취와 곤드레가 더 포함되되, 상기 개망초가 전체 산채중량의 50% 이상을 차지하는 것을 본 발명에 의한 산채국수 제조방법의 다른 특징으로 한다.Another feature of the method for producing wild vegetables according to the present invention is that the wild vegetables further include gomchwi and gondre, and the gaemangcho occupies 50% or more of the total wild vegetables weight.
본 발명은 주변에서 쉽게 채취할 수 있는 개망초를 포함한 산채로 즙을 내어 물 대신 산채즙으로 밀가루 반죽하여 면발을 뽑아 건조하는 것이어서, 연한 초록색을 띠며, 산나물의 은은한 향과 맛을 내고, 일반국수에 비하여 쫄깃한 식감을 내고, 빨리 불지 않는 건강웰빙식품으로의 산채국수를 얻을 수 있다. In the present invention, the juice is made from wild vegetables, which can be easily collected from the surroundings, and then kneaded with wild vegetable juice instead of water, and the noodles are pulled out and dried, so that it has a light green color, giving off the subtle aroma and taste of wild vegetables, and Compared to that, you can get wild vegetable noodles as a health and well-being food that has a chewy texture and does not blow quickly.
도 1은 본 발명의 일 실시예로 면발을 뽑은 후 건조하는 단계를 보여주는 사진이다.Figure 1 is a photograph showing a step of drying after pulling the noodle in an embodiment of the present invention.
이하, 본 발명의 바람직한 실시예에 대하여 설명한다.Hereinafter, a preferred embodiment of the present invention will be described.
본 발명에 의한 산채국수 제조방법은, 기본적으로 개망초를 포함한 산채를 세척하는 단계; 세척된 상기 산채를 절단(파쇄)하여 소정의 압착기로 산채즙을 얻는 단계; 밀가루 67중량%, 소금 3중량% 및 상기 산채즙 30중량%을 혼합하여 반죽을 만드는 단계; 및 상기 반죽을 압착하여 면발을 뽑고, 건조하는 단계를 포함하여 구성된다.The method for producing wild vegetable noodles according to the present invention comprises the steps of basically washing wild vegetables including hazelnuts; Cutting (crushing) the washed wild vegetables to obtain wild vegetables juice with a predetermined presser; Making a dough by mixing 67% by weight of flour, 3% by weight of salt, and 30% by weight of the wild vegetable juice; And pressing the dough to remove the noodles and drying.
이하, 각 단계별로 상술한다.Hereinafter, each step will be described in detail.
먼저, 개망초를 포함한 산채를 채취한 채로 수돗물 등 깨끗한 물에 세척한다. 여기서, 산채는 개망초로만 구성될 수도 있으나, 산채국수에서 개망초가 내는 색을 조절하기 위해 참취가 포함되도록 함이 바람직하다. 산이나 들에서 채취한 개망초는 아주 연한 초록색을 띠게 되므로, 참취를 개망초의 중량에 0.5~1배 섞어서, 면발을 뽑았을 때, 약간 연한 초록색(초록색과 녹색 사이의 색)을 띠도록 함이 바람직하다.First, while collecting wild vegetables including forget-me-not, wash them in clean water such as tap water. Here, the wild vegetables may consist only of gaemangcho, but it is preferable to include chamfer in order to control the color of gaemangcho in wild chaed noodles. Forget-me-nots collected from mountains or fields will have a very light green color, so it is desirable to mix the tuna stalk 0.5 to 1 times the weight of the Forget-me-nots so that when the noodles are pulled out, it has a slightly light green color (a color between green and green). Do.
개망초(Erigeron annuus)는 풍년초라고도 알려져 있고, 이에 함유되어 있는 주요 무기성분은 Na(19.55~33.78㎎/100g), K(49.95~89.80㎎/100g) 및 Ca(25.39~116.40㎎/100g)이고, 개망초의 각 부위별 Ca의 함량은 꽃, 줄기 및 뿌리보다 잎에서 가장 높은 함량을 나타낸다고 알려져 있다(정창호 외 2, 한국식품영양과학회지 제34권 제6호, 2005.07, pp. 857-861 참조). 본 발명의 식재료로 사용하기 위해서는 개화전의 근생엽을 채취함이 바람직한데, 근생엽의 특징은 엽병이 길며 달걀모양이고 가장자리에 뾰족한 톱니가 있다. 개망초는 淸熱(청열), 해독하며 消化(소화)를 도와주는 효능이 있으며, 소화불량, 腸炎(장염)의 설사, 전염성 간염, 淋巴節炎(임파절염), 血尿(혈뇨)를 치료하는데 이용되는 것으로 알려져 있다(Daum 백과 참조). Erigeron annuus is also known as Poongnyeoncho, and its main inorganic components are Na (19.55~33.78mg/100g), K (49.95~89.80mg/100g) and Ca(25.39~116.40mg/100g). , It is known that the content of Ca in each part of Forsythia is the highest in leaves than in flowers, stems, and roots (see Changho Jeong et al. 2, Journal of Food Science and Nutrition, Vol. 34, No. 6, 2005.07, pp. 857-861). ). In order to use it as a food material of the present invention, it is preferable to collect the root leaves before flowering. The characteristics of the root leaves are long petioles, egg-shaped, and sharp teeth at the edges. Forget-me-not is effective in helping with detoxification, detoxification, and digestion, and is used to treat indigestion, diarrhea of gastroenteritis, infectious hepatitis, lymphadenitis, and hematuria. It is known to be (see Daum encyclopedia).
따라서, 본 발명은 개망초를 산채즙의 주재료로 이용함으로써, 산채국수는 밀가루 음식에 따른 소화불량을 해소하고, 특히 여름철에 발생하기 쉬운 장염 등을 예방할 수 있는 효과가 있다.Therefore, according to the present invention, by using Gaemangcho as the main material of wild vegetable juice, wild vegetable noodles can eliminate indigestion caused by flour food, and prevent gastroenteritis, which is likely to occur in summer.
실시예에 따라서, 상기 산채에는 곰취와 곤드레가 더 포함될 수 있다. 곰취, 참취, 곤드레, 개망초가 각각 1:1:1:1의 중량비로 포함될 수도 있으나, 상술한 개망초의 약성을 고려해서 전체 산채중량의 50% 이상을 차지하도록 함이 바람직하다.According to an embodiment, the wild vegetables may further include gomchwi and gondre. Gomchwi, chamchwi, gondre, and forget-me-not may be included in a weight ratio of 1:1:1:1, respectively, but it is preferable to account for 50% or more of the total weight of wild vegetables in consideration of the medicinal properties of the aforementioned Forget-me-not.
위와 같이, 세척한 산채는 물기만 제거한 후 절단(파쇄)하여 소정의 압착기로 산채즙을 얻는 단계로 진행한다. 일 실시예로, 곰취, 참취, 곤드레, 개망초를 각각 4,000g을 씻은 후 5~10cm로 절단한 후, 섞어 파쇄기에 넣고 1~2mm의 크기로 파쇄(분쇄)시키게 된다. 파쇄된 산채는 섬유망(보약 다릴 때 쓰는 망)에 넣어 압착시켜 산채즙(약 10리터)을 얻는다. As above, the washed wild vegetables are only dried and then cut (crushed) to proceed to the step of obtaining wild vegetables juice with a predetermined press. As an example, after washing 4,000 g of gomchwi, tuna, gondre, and forget-me-not, each 4,000g is washed and cut into 5-10cm, mixed, put in a crusher, and crushed (crushed) to a size of 1 to 2mm. The crushed wild vegetables are put in a fiber net (the net used for rejuvenating iron) and compressed to obtain wild vegetable juice (about 10 liters).
다음은, 밀가루 67중량%, 소금 3중량% 및 상기 산채즙 30중량%을 혼합하여 반죽을 만드는 단계를 진행한다. 여기서, 밀가루는 통상의 국수 제조용이면 되고, 소금도 정제염뿐만 아니라 천일염도 가능하다. 상기 반죽을 만드는데, 물은 전혀 사용되지 않고, 앞의 단계에서 얻은 산채즙을 물 대신 사용하여 밀가루에 소금을 넣은 후 반죽을 한다. 이때, 산채즙은 전체 중량의 30% 내외(±5%)에서 반죽 점성이 면발을 뽑기에 적당하게 조절한다. 본 발명은 산채즙만으로도 원하는 국수의 쫄깃함과 면발을 뽑기 위한 탄력성을 얻을 수 있으므로(도 1과 같이 길게 면발을 뽑아도 끊어지지 않음), 통상 반죽시 들어가는 전분 등 첨가물은 넣을 필요가 없는 장점이 있다.Next, a step of making dough by mixing 67% by weight of flour, 3% by weight of salt, and 30% by weight of the wild vegetable juice proceeds. Here, the flour may be used for preparing ordinary noodles, and salt may be used as well as refined salt as well as natural sea salt. To make the dough, water is not used at all, and the wild vegetable juice obtained in the previous step is used instead of water, and salt is added to the flour and then kneaded. At this time, the viscous of the wild vegetable juice is appropriately adjusted to remove the noodles in about 30% (±5%) of the total weight. The present invention has the advantage that it is not necessary to add additives such as starch, which usually enters when kneading, because it is possible to obtain the chewyness of the noodles and the elasticity for pulling out the noodles with only wild vegetable juice (it does not break even if the noodles are pulled out for a long time as shown in Fig. 1). .
이어, 별도의 숙성과정 없이 바로 상기 반죽을 압착하여 면발을 뽑고, 건조하는 단계를 진행한다. 통상과 같이, 반죽을 면인발용 압출기에 넣고 가압하여 1.2mm 정도 굵기의 면발을 뽑게 된다. 뽑은 면발은, 도 1과 같이, 소정의 건조실에 걸어 건조하게 된다.Subsequently, without a separate aging process, the dough is immediately pressed, the noodles are pulled out, and dried. As usual, the dough is put into an extruder for noodle drawing and pressurized to pull out noodle with a thickness of about 1.2mm. The pulled noodles are dried by hanging them in a predetermined drying room as shown in FIG. 1.
상기 건조하는 단계는 환기구와 실내공기 강제 순환장치를 구비한 폐쇄 공간(건조실)에서 실내온도를 섭씨 55도로 유지하며 8~12시간 건조하는 것이 바람직하다. 실내온도가 섭씨 55도보다 내려가게 되면, 건조하는데 오래 걸리고, 면이 숙성(부패)되어 탄력성을 잃고 산채국수의 쫄깃한 식감을 내기 어렵고, 상기 온도보다 높을 경우에는 난방비가 많이 들뿐만 아니라, 실내공기 순환으로 적절히 건조하기 어려운 문제가 있다. 실내공기 강제 순환장치는 건조실 천장에 하나 이상의 선풍기 등을 매달아 구현할 수 있다. 건조실의 습도는 52% 정도가 바람직하나, 환기구를 통해 외기와 만나게 되어, 외기가 위의 건조실 습도보다 낮은 경우에는 건조시간을 8시간 정도, 반대로 외기 습도가 높을 경우에는 12시간 정도로 건조시간을 조절할 수 있다.In the drying step, it is preferable to dry for 8 to 12 hours while maintaining the indoor temperature at 55 degrees Celsius in a closed space (drying room) equipped with a ventilation port and a forced indoor air circulation device. If the indoor temperature is lower than 55 degrees Celsius, it takes a long time to dry, and the noodles are aged (decayed), resulting in loss of elasticity, and it is difficult to produce the chewy texture of wild vegetable noodles.If the temperature is higher than the above temperature, not only heating costs are high, but also indoor air There is a problem that it is difficult to dry properly by circulation. The indoor air forced circulation device may be implemented by hanging one or more fans on the ceiling of the drying room. The humidity of the drying room is preferably about 52%, but the drying time is adjusted to about 8 hours when the outside air is lower than the humidity of the drying room above, and 12 hours when the outside air humidity is high. I can.
도 1과 같은 상태로, 건조한 이후에는 소정의 길이로 절단하고 포장하여 산채국수(산나물국수)로 상품화하게 된다.In the state as shown in FIG. 1, after drying, it is cut to a predetermined length, packaged, and commercialized as wild vegetable noodles (wild green noodles).
기타, 미설명된 내용은 통상의 국수(소면, 메밀국수 등) 제조방법을 참조할 수 있다. 그리고, 상술한 내용을 기초로, 다양하게 산채즙을 이용한 산채국수를 만들 수 있다할 것이어서, 더 이상의 상세한 설명은 생략한다.Other, unexplained contents may refer to a conventional method of manufacturing noodles (somen, soba, etc.). And, based on the above, it will be possible to make a variety of wild vegetables using wild vegetables juice, so further detailed description will be omitted.
본 발명에 의하여 제조된, 즉 상품화로 포장된 산채국수(산나물국수)는, 도 1과 같은 연한 초록색을 띠게 된다. 본 발명의 산채국수로 물 국수나 비빔 국수로 할 경우, 국수면의 색은 좀더 진한 초록색을 띠게 되어, 산채국수 특유의 색감을 내게 된다. 국수의 맛과 식감은 산나물의 은은한 향과 맛을 내게 되고, 일반국수(소면)에 비하여 쫄깃한 식감을 내는 특성이 있다. The wild vegetable noodles (wild green noodles) prepared according to the present invention, that is, packaged for commercialization, have a light green color as shown in FIG. 1. In the case of using water or bibim noodles as the sanchae noodles of the present invention, the color of the noodles has a darker green color, resulting in a unique color sense of sanchae noodles. The taste and texture of the noodles gives off the subtle aroma and taste of wild vegetables, and it has the characteristics of producing a chewy texture compared to general noodles (somen).
특히, 본 발명에 의한 산채국수로 물 국수를 만들어, 소면과 비교해본 결과 10분 경과 후의 면 불기 정도에서, 산채국수가 소면보다 훨씬 우수함을 보였다. 즉 동일한 시간이 경과한 후에, 소면은 젓가락으로 뜰때 면이 끊어지는 반면, 산채국수는 전혀 그런 현상이 발생되지 않았다.Particularly, as a result of making water noodles with wild vegetables according to the present invention and comparing them with somen, it was shown that wild vegetables were much better than somen in the degree of noodle blowing after 10 minutes. In other words, after the same time elapsed, somen noodles were cut off when they were opened with chopsticks, while sanchae noodles did not have such a phenomenon at all.
기타, 산채국수는 앞서 언급한 산채의 유효성분으로, 단백질, 칼슘, 비타민 A 등이 풍부하고, 알카리성 식품이어서 성인병에 좋은 건강웰빙식품으로 선호될 수 있다. 특히, 메밀국수는 찬성질이 있어 사람에 따라 식용하기 곤란한 점이 있으나, 산채국수는 그런 성분이 전혀 없어 누구나 식용할 수 있는 장점이 있다.In addition, wild vegetable noodles are an active ingredient of wild vegetables mentioned above, and are rich in protein, calcium, vitamin A, etc., and because they are alkaline foods, they can be preferred as healthy and well-being foods that are good for adult diseases. In particular, buckwheat noodle has a good appetite, so it is difficult for some people to eat it, but sanchae noodle has no such ingredients, so anyone can eat it.
Claims (4)
세척된 상기 산채를 절단(파쇄)하여 소정의 압착기로 산채즙을 얻는 단계;
밀가루 67중량%, 소금 3중량% 및 상기 산채즙 30중량%를 혼합하여 반죽을 만드는 단계; 및
상기 반죽을 압착하여 면발을 뽑고, 건조하는 단계를 포함하는 것을 특징으로 하는 산채국수 제조방법.
Washing wild vegetables including forget-me-not;
Cutting (crushing) the washed wild vegetables to obtain wild vegetables juice with a predetermined presser;
Making a dough by mixing 67% by weight of flour, 3% by weight of salt, and 30% by weight of the wild vegetable juice; And
And drying the noodles by pressing the dough.
상기 건조하는 단계는 환기구와 실내공기 강제 순환장치를 구비한 폐쇄 공간에서 실내온도를 섭씨 55도로 유지하며 8~12시간 건조하는 것을 특징으로 하는 산채국수 제조방법.
The method of claim 1,
The drying step is characterized in that drying for 8 to 12 hours while maintaining an indoor temperature of 55 degrees Celsius in a closed space equipped with a ventilation port and a forced indoor air circulation device.
상기 산채에는 참취가 포함되어, 상기 개망초가 내는 색을 조절하는 것을 특징으로 하는 산채국수 제조방법.
The method according to claim 1 or 2,
A method for producing wild vegetable noodles, characterized in that the wild vegetables contain tuna, and the color of the wild vegetables is controlled.
상기 산채에는 곰취와 곤드레가 더 포함되되, 상기 개망초가 전체 산채중량의 50% 이상을 차지하는 것을 특징으로 하는 산채국수 제조방법.The method of claim 3,
The wild vegetables further include gomchwi and gondre, wherein the wild vegetables occupy 50% or more of the total wild vegetables weight.
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| KR20120128394A (en) * | 2011-05-17 | 2012-11-27 | 정선군 | Noodle composition comprising juice extraction of milk vetch |
| KR20140054620A (en) * | 2012-10-29 | 2014-05-09 | 정다운 | Food additive containing natural grass |
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| KR20120128394A (en) * | 2011-05-17 | 2012-11-27 | 정선군 | Noodle composition comprising juice extraction of milk vetch |
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