KR20210020562A - Noodle for jujube milmyeon, preparation method of the noodle and jujube milmyeon - Google Patents

Abstract

The present invention relates to: new noodles for jujube wheat noodles capable of being beneficial to health by containing jujube and dried tangerine peel and obtaining nutrients and pharmacological effects from the jujube and the dried tangerine peel, and providing good digestion and a high preference; to a manufacturing method thereof; and a method for manufacturing jujube wheat noodles. The manufacturing method of noodles for jujube wheat noodles by the present invention comprises: a step of mixing 60-65 parts by volume of flour, 15-25 parts by volume of tapioca starch, 5-15 parts by volume of jujube powder, and 3-10 parts by volume of dried tangerine peel powder, and making dough by pouring water; a step of aging the dough made in the previous step at a low temperature; and a step of making the noodles with the dough aged in the previous step.

Description

Noodle for jujube wheat noodles and its manufacturing method and method for manufacturing jujube wheat noodles using the same{Noodle for jujube milmyeon, preparation method of the noodle and jujube milmyeon}

The present invention relates to noodles for jujube mill noodles and to a method for manufacturing them, and to a method for manufacturing juju mill noodles using the same, and in more detail, using jujube and dermis, which is beneficial to health, is well digested, and has a high preference for jujube mill noodles It relates to noodles and a method for manufacturing the same, and a method for manufacturing jujube wheat noodles using the same.

Milmyeon is a noodle dish made with flour and starch noodles added to the broth and garnishes such as boiled pork, pickled radish, and boiled eggs. Refugees who fled to Busan from North Korea during the Korean War made cold noodles using flour, a relief product. It originated from making and eating.

Wheat noodle noodles are made using flour and starch, and they contain starch, so they taste more chewy than ordinary noodles and have a texture similar to that of naengmyeon. Flour, which is the main ingredient for wheat noodles, is rich in fiber and helps to prevent constipation, and it contains potassium to help prevent adult diseases such as high blood pressure by releasing sodium accumulated in the body. In addition, since beef bone broth contains a large amount of collagen and minerals, it helps to strengthen immunity as well as skin beauty and aging prevention.

On the other hand, as the standard of living improves and consumers' interest in health increases, they are looking for foods that are more beneficial to health, and their tastes are becoming more diverse and difficult. Therefore, new foods that can satisfy the expectations of these consumers are required, and in this respect, the development of new wheat noodles is required.

Republic of Korea Patent Publication No. 10-2011-0043854 (2011. 04. 28.) Korean Patent Registration No. 10-1474604 (2014. 12. 12) Korean Patent Registration No. 10-0529003 (November 09, 2005)

The present invention has been proposed in light of the above points, and it is possible to consume nutrients from the jujube and the dermis by using the dermis together with the jujube, and the pharmacological effect thereof can also be obtained. It is to provide a new jujube wheat noodles with good flavor and high preference, and a method for manufacturing the same and a method for manufacturing date wheat noodles using the same.

According to one feature of the present invention, the process of mixing flour 60 to 65 parts by volume, tapioca starch 15 to 20 parts, jujube powder 5 to 15 parts, and dermal powder 3 to 10 parts by volume and pouring water to knead it; The process of aging the dough made in the above process at low temperature; And a process of making noodles with the dough matured in the above process; and a method for producing noodles for jujube mill noodles, and noodles for jujube mill noodles prepared by the method are provided.

According to another feature of the present invention, the process of mixing flour 60 to 65 parts by volume, tapioca starch 15 to 20 parts, jujube powder 5 to 15 parts, and dermal powder 3 to 10 parts by volume and pouring water to knead it; The process of aging the dough made in the above process at low temperature; Making noodles with the dough matured in the above process; The process of boiling noodles made in the above process; And a process of mixing the noodles boiled in the above process with bibim seasoning and placing them in a bowl or placing them in a bowl together with a broth to complete the jujube wheat noodles.

According to another feature of the present invention, in the process of completing the jujube wheat noodles, the boiled noodles are placed in a bowl with stock to complete the jujube wheat noodles, and the broth is heated after pouring water into the boiled beef bone and pork bone. , The first broth manufacturing process to make the first broth by separating and obtaining only the liquid meal; And per 30ℓ of the first broth made in the above process, soy sauce 3-8ℓ, salt 0.5-1kg, radish 1-1.5kg, green onion 0.5-1kg, ginger 250-300g, garlic 500-600g, onion 1-1.5kg, jujube 1 Add ~2kg, 100-150g cheonggung, 100-150g Angelica, 100-150g of Hwanggi, 100-150g of licorice, 100-150g of Baekjak, 100-150g of Sukjihwang, heat it, and separate only the liquid form to make a secondary broth. It is manufactured including;

Noodles for jujube wheat noodles manufactured by the present invention having the above configuration are made of jujube and dermis powder to ingest nutrients from jujube and dermis, thereby obtaining pharmacological effects, and digestion is well. Therefore, if the noodles according to the present invention are used, it is beneficial to health, and the taste is good, so that it is possible to make jujube wheat noodles with high preference.

Moreover, if you use jujube to make a broth for jujube wheat noodles, and use this broth and the above noodles for jujube wheat noodles, you can make date wheat noodles with higher preference because it is more beneficial to health.

In particular, when the Boeun jujube is used in the present invention, the jujube millmyeon according to the present invention can be established as a representative local food in the Boeun area, and the amount of Boeun jujube is increased, thereby helping to improve the profits of Boeun jujube farms. Is expected.

Hereinafter, the present invention will be described in detail according to examples.

The first embodiment of the present invention relates to a method of manufacturing noodles for jujube mill noodles, and consists of the following processes.

1) Material preparation process

Flour, tapioca starch, jujube powder, and dermis powder are prepared as ingredients for manufacturing the noodles for date mill noodles according to the present invention, and the characteristics of each material are as follows.

-Flour is the main ingredient of the present invention, preferably, gravitational flour is prepared.

-Tapioca starch is a type of starch collected from the root of tapioca, a tropical crop. It has a chewy taste, has a soft texture, and is rich in vitamin C and calcium. In particular, tapioca starch does not cause digestive problems or skin troubles because it does not contain gluten, and it promotes digestion, gives a feeling of satiety, and has the effect of inhibiting colon cancer cells.

-Jujube is rich in nutrients and has been widely used as food and herbal ingredients from ancient times. Basically, it contains a lot of sugar and ascorbic acid, and as medicinal ingredients, various sterols, alkaloids, saponins, vitamins, organic acids, amino acids It is reported to include Ryu, etc., and has the effect of improving symptoms of gastric cramps, insomnia, indigestion, sub-large intestine blood, red blood, and hypersensitivity, and is known to have the effect of lowering fever, eliminating constipation, and stopping coughing. In addition, jujube is also rich in beta-carotene, so it has an excellent effect on removing active oxygen, a fatigue substance. In particular, Boeun Jujube in Chungcheongbuk-do is one of Korea's representative jujubes, and it is preferable to use Boeun Jujube because jujubes grown in Boeun are large and have a strong sweet taste and boast the best quality.

In the present invention, jujube is used, which is prepared by washing raw jujube clean, removing water, separating and drying the seeds, and then pulverizing.

-The dermis (Citri Pericarpium, 陳皮) is the dried pericarp of the mature fruit of Citrus unshiu Markovich, an evergreen small arboreous tree belonging to the Unhyang family, and is called the dermis or mandarin skin. It has a peculiar smell (mandarin scent), and essential oils stimulate digestive organs, promote digestion, expectorm, anti-ulcer, anti-gastric fluid secretion, heart feeling, increase blood pressure, anti-allergic, promote bile secretion, inhibit uterine smooth muscle, and have antibacterial effects. In particular, the dermis contains many physiologically active substances useful for the human body, such as dietary fiber including pectin, carotenoids, vitamins, and various types of flavonoids. Dietary fiber contained in the dermis is known to help prevent arteriosclerosis, hyperlipidemia, and diabetes by lowering the absorption of fat, cholesterol and sugar in the intestine when a person consumes a sufficient amount. In addition, several physiological activities of flavonoids derived from the dermis have been recently reported. In particular, hesperidin, also called vitamin P, is effective in preventing arteriosclerosis and hypertension by protecting capillaries. In addition, flavonoids nobiletin and carotenoids beta-cryptoxanthin and coumarin are reported to have anticancer activity.

The dermis has a cold nature, so jujube is warm, so if you use jujube together with the dermis, it has a good harmony with yin and yang.In addition, carotenoids and flavonoids of the dermis and beta-carotene components of jujube are added to make it phytochemical. Synergy can be expected from This dermis is also powdered and prepared.

2) Kneading process

Measure and mix the prepared ingredients, pour water and knead.

In terms of nutrition, it would be better to mix a relatively large amount of jujube and dermis powder, but if too much of jujube and dermis powder are mixed, there is a high risk of lowering the palatability, and the noodle making property is also lowered. It is necessary to adjust the mixing amount of the powder. In addition, the more tapioca starch is mixed, the more chewy the noodles are, but if the tapioca starch is excessively mixed, the noodles give a texture like cold noodles, and the unique properties of wheat noodles are lost. In consideration of these points, the mixing amount of the ingredients is adjusted, preferably 60 to 65 parts by volume of flour, 15 to 20 parts of tapioca starch, 5 to 15 parts of jujube, and 3 to 10 parts of dermal powder. Add a small amount of salt for the liver.

3) Dough maturation process

Put the finished dough in an airtight container or wrap it in plastic, and then aging at low temperature for 12 to 24 hours in a refrigerator at about 5℃. During this aging process, the intimacy of jujube, dermis powder, flour, and tapioca starch increases, and the dough becomes sticky, improving the noodle making property.The taste and aroma of jujube and dermis powder are harmonized with wheat flour and tapioca starch to further enhance the flavor of the noodles. It gets better.

4) noodle making process

The aged dough is made with a noodles machine to complete the noodles for jujube mill noodles.

The noodles made in this way are used to make jujube milmyeon, and since the noodles produced by the present invention contain jujube, the milmyeon prepared with noodles according to the present invention may be referred to as jujube milmyeon.

On the other hand, at a milmyeon specialty store, the dough is made and aged in the same way as described above, and when the order comes in, the matured dough is used to make instant noodles, and the noodles are boiled to make jujube wheat noodles. In some cases, it is possible to package and distribute the noodles for jujube mill noodles made by making noodles in a raw state, or to distribute them as dried noodles after drying.

Noodles for jujube wheat noodles prepared by the above method contain dermal powder together with jujube powder, so they have excellent nutrition, and pharmacological effects from jujube and dermis can be obtained, which is beneficial for health. In particular, jujube with warm properties and dermis with cold properties are used together to harmonize yin and yang, and phytochemicals such as beta-carotene, carotenoids, flavonoids, etc. contained in jujube and dermis are complemented to each other for phytochemicals. Synergy effect can be obtained.

In addition, since noodles for jujube wheat noodle are mainly made of flour, there is a concern that it may not be digested well depending on the constitution.The noodle for wheat noodles according to the present invention is well digested by jujube and dermis powder and does not smell of flour. , The flavor is good due to the subtle aroma of jujube and dermis.

Experimental Example 1

It was mixed with 65 parts of flour, 15 parts of tapioca starch, 15 parts of jujube powder, and 5 parts of dermis powder, added a little salt, and then kneaded with water, and then aged at low temperature for 12 hours in a refrigerator. After making noodles with matured dough, boil them, rinse in cold water to remove moisture, cool and pour the normal wheat noodle broth made from orphan beef and pork bones, and garnish with cucumbers, pickled radishes, and boiled eggs, and add seasoning to cool them. Made jujube wheat noodles.

In addition, 30 adult men and women were asked to sample, and a sensory evaluation (9-point scale: 1 point-very dislike, 5 points-average, 9 points-very good) was performed, and the results are shown in Table 1.

Comparative Example 2

Cold wheat noodles were made in the same manner as in Experimental Example 1, except that 65 parts by volume of flour and 35 parts by volume of potato starch were used. In addition, 30 adult men and women were asked to sample for sensory evaluation, and the results are shown in Table 1.

division Noodle texture flavor incense Sequel
(Good digestion) Overall preference Experimental Example 1 7.5 7.4 7.6 8.1 7.6 Comparative Example 1 6.1 6.5 6.0 6.2 6.2

As can be seen in Table 1, the jujube mill noodles of Experimental Example 1 using the noodles according to the present invention received good evaluation in all items, including the overall acceptability, compared to the mill noodles using the conventional noodles. In Experimental Example 1 received a relatively better evaluation than Comparative Example 1.

Hereinafter, other embodiments of the present invention will be described, but descriptions of the same configuration and effects as those of the above-described embodiments will be omitted.

A second embodiment of the present invention provides a method of making jujube mill noodles by making noodles for jujube mill noodles in the same manner as described above, and making a broth for juju mill noodles using jujubes so as to match the noodles for date mill noodles.

In this example, first, the broth for jujube mill noodles is made in the following way.

1) 1st broth manufacturing process

Prepare the same amount of beef and pork bones, remove the blood, and then cook thoroughly to separate and obtain liquid meals to make the first broth, that is, beef bone broth. Preferably, the beef bone is used as the beef bone.

2) 2nd broth manufacturing process

Per 30ℓ of the first broth made in the above process, soy sauce 3-8ℓ, salt 0.5-1kg, radish 1-1.5kg, green onion 0.5-1kg, ginger 250-300g, garlic 500-600g, onion 1-1.5kg, jujube 1- Add 2kg, 100-150g Chunkyung, 100-150g Angelica, 100-150g Astragalus, 100-150g Licorice, 100-150g Count, 100-150g Sukjihwang, and simmer for 3-6 hours over low heat to instill the active ingredients of each ingredient. Next, only the liquid portion is separated and obtained to make the secondary broth.

The efficacy of the medicines used in this process is as follows.

-Cheongung (川芎) is mainly used for gynecological diseases such as headache, infertility, menstrual impurity, anemia, tonicity, and poor circulation. As a gynecological potion, it has sedative, antispasmodic, and analgesic effects as it suppresses neurological symptoms as a blood stagnation, blood, tonic, and analgesic agent.

-Angelica (當歸) is known to have strong anticancer and blood pressure lowering effects, such as a hemostatic function that generates blood when blood is insufficient, a activating blood function that facilitates blood circulation, and an anticancer and blood pressure lowering effect.

-Astragalus is a representative herbal medicine that is known to treat the spleen and lungs along with ginseng, with sweet taste and slightly warm nature. It is used to treat excessive sweating due to deterioration or difficulty in healing the wound. Roasting is good for chronic weakness, especially for weak digestive organs, which easily accumulates fatigue, and for weak voices and frequent colds due to lack of strength or weak lung energy. As a result of pharmacological experiments, tonic effect, immune function regulation, cardiac diuretic effect, blood pressure lowering effect, and anti-inflammatory effect were revealed.

-Licorice is good in nature, has a sweet taste, and is not toxic. It plays a role in releasing poison from all kinds of medicines, and has the effect of harmonizing all medicines such as about 72 kinds of mineral medicines and 1200 kinds of herbs. It allows the chi to pass through the five intestines, helps to smooth all veins, and promotes the health of tendons and bones.

-Earl medicine has pharmacological effects such as hematopoietic action, improvement of blood circulation, hemostasis, anti-inflammatory and antibacterial action, analgesic action, sedation action, and diuretic action.

-Sukjihwang (熟地黄) supplements blood and jeong (精: a substance that is fundamental to life and activity) to treat sore back and knees, sore symptoms or menstrual abnormalities, and darken the head. In addition to its efficacy, it is used in the treatment of anemia, menstrual impurities, low back pain, diabetes, bruises, boils and ringing in ears as an antipyretic and hemostatic agent. Since ancient times, it has been effective in curing Heodam, so it has been drunk with tea, and has been used in combination with bokryeong for cough and asthma.

3) Oil removal process

After cooling the secondary broth made in the above process, the oil is removed to complete the broth for jujube wheat noodles.

The broth for jujube wheat noodles made in this way has a clean yet rich and deep taste. In particular, jujube is used more than other ingredients, so it contains relatively more nutrients of jujube.

Meanwhile, the broth for jujube mill noodles is made in this way, and the noodles for jujube mill noodles are made in the same way as described above, and the noodles are boiled and rinsed in cold water.

Then, remove the water from the boiled noodles, put them in a bowl, pour the broth for the prepared jujube wheat noodles, and add garnish and seasoning to complete the jujube mill noodles. When making cold jujubemeal noodles, the stock is cooled and used, and when making warm jujubemeal noodles, the stock is warmed and used.

In this way, jujube mill noodles are used to make the jujube mill noodles and the juju mill noodles are used to make the juju mill noodles, and the taste of the noodles and the noodles are harmonized, so that the flavor is even more excellent and is beneficial for health. Can provide.

Experimental Example 2

In the same manner as in Experimental Example 1, the noodles were made for jujube mill noodles.

Then, add the same amount of Korean beef and pork bones, minus the blood, and stir well to make the first broth.In 30ℓ of the first broth, 3ℓ of soy sauce, 0.5kg of salt, 1.5kg of radish, 0.5kg of green onions, 250g of ginger, 500g of garlic, 1kg of onion, 1.5kg of jujube, 100g of cheonggung, 100g of angelica, 100g of hwanggi, 100g of licorice, 100g of sukjihwang, and 100g of Sukjihwang were added and cooked over low heat for 6 hours to make 18ℓ of secondary broth. After cooling the secondary broth, the oil was removed, and the broth for jujube wheat noodles was completed, and then cooled.

The prepared jujube wheat noodles were boiled, and the prepared jujube wheat noodles was poured into the broth, then cucumbers, pickled radish, and boiled eggs were topped with garnish and seasoned to make cold date wheat noodles. In addition, 30 adult men and women were asked to sample, and a sensory evaluation (9 points scale: 1 point-very dislike, 5 points-average, 9 points-very good) was conducted, and the results are shown in Table 2.

division Noodle texture flavor incense Sequel
(Good digestion) Overall preference Experimental Example 1 7.5 7.4 7.6 8.1 7.6 Experimental Example 2 7.6 7.8 7.8 8.5 7.9

As can be seen in Table 2, the jujube wheat noodles in Experimental Example 2 using jujube noodles and broth used the jujube wheat noodles, but it was much better in terms of overall items compared to Experimental Example 1 using the usual wheat noodles broth. Was evaluated.

Hereinafter, another embodiment of the present invention will be described, but the same phrase as the above embodiment

In the third embodiment of the present invention, when making the broth for the jujube wheat noodles, 300 to 500 g of jujube leaves are added per 30 ℓ of the first broth to make the broth.

Jujube leaves contain more than four times the antioxidant polyphenol compounds than jujube fruits, and have a function of smoothing water metabolism to discharge a sufficient amount of waste products into the urine. In addition, since it has the effect of protecting the kidneys and stabilizing the mind, it prevents insomnia that occurs during the treatment of obesity, prevents gum disease by inhibiting sugar absorption, and suppresses the rapid absorption of glucose in the intestine, thereby lowering the blood insulin concentration. It is effective in preventing obesity as it can avoid accumulation of fat tissue in the body. In addition, there are records of the use of jujube leaves as medicinal materials for the effect of gambi and nerve stabilization in the herbal medicine, Donguibogam, etc.

On the other hand, in order to cultivate a jujube tree, jujube leaves must be thinned several times each year, such as pruning, and although jujube leaves have a nutritional and pharmacological effect comparable to that of jujube, jujube leaves are thinned out during the cultivation process of jujube trees. All of these are discarded.

Therefore, in the present embodiment, by using jujube leaves in the process of making the broth, it is possible to make a more excellent nutritional broth. In addition, by using additional jujube leaves, even if the amount of jujube is reduced, a broth having an equivalent level of nutrients can be made, so that the manufacturing cost can be reduced.

Claims (5)

The process of mixing with 60 to 65 parts of flour, 15 to 20 parts of tapioca starch, 5 to 15 parts of jujube, 3 to 10 parts of dermal powder, pouring water and kneading;
The process of aging the dough made in the above process at low temperature; And
The process of making noodles with the dough matured in the above process; Method for producing noodles for jujube wheat noodles comprising: a.
The method of claim 1,
Noodles for jujube mill noodles, characterized in that produced by the method according to claim 1 above.
The process of mixing with 60 to 65 parts of flour, 15 to 20 parts of tapioca starch, 5 to 15 parts of jujube, 3 to 10 parts of dermal powder, pouring water and kneading;
The process of aging the dough made in the above process at low temperature;
Making noodles with the dough matured in the above process;
The process of boiling noodles made in the above process; And
The process of mixing the noodles boiled in the above process with bibim seasoning and placing them in a bowl or placing them in a bowl with broth to complete the jujube wheat noodles.
The method of claim 3,
In the process of completing the jujube wheat noodles, boiled noodles are placed in a bowl with stock to complete the jujube wheat noodles
The broth is,
The first broth manufacturing process in which water is poured into bovine bones and pork bones from which blood has been removed and heated, and then only the liquid meal is separated and obtained to make the first broth; And
Per 30ℓ of the first broth made in the above process, soy sauce 3-8ℓ, salt 0.5-1kg, radish 1-1.5kg, green onion 0.5-1kg, ginger 250-300g, garlic 500-600g, onion 1-1.5kg, jujube 1- 2kg, 100-150g Chunkyung, 100-150g Angelica, 100-150g Astragalus, 100-150g Licorice, 100-150g of Baekjak, 100-150g Sukjihwang are added and heated. Jujube mill noodles manufacturing method comprising;
The method of claim 4,
In the second broth manufacturing process, the second broth is prepared by adding 300 to 500 g of jujube leaves per 30 liters of the first broth.