KR20230139017A - How to make Black Sesame Makguksu - Google Patents

Abstract

The present invention relates to a method for manufacturing black sesame buckwheat noodles, and more specifically to a method for manufacturing black sesame buckwheat noodles containing black sesame as a main ingredient by including black sesame powder, buckwheat flour, starch, wheat flour, a small amount of salt, etc. According to the method for manufacturing black sesame buckwheat noodles of the present invention, by adding black sesame powder and directly ground buckwheat flour, elasticity, softness, and chewy texture are realized, and functions of black sesame such as antioxidation, inflammation control, blood sugar control, and vision recovery, and a fragrant taste and flavor of black sesame are provided, thereby satisfying the needs of consumers who demand health promotion and prevention of adult diseases. In more detail, black sesame is ground into 120-160 mesh powder, and mixed with buckwheat flour to form dough, and then a mixture is compressed and extracted in a noodle machine after a maturing process and made into food. In addition, buckwheat noodles of the present invention is made using 120-160 mesh black sesame powder, and is different from conventional buckwheat noodles, which is made using conventional seasoned red-pepper sauce with red pepper powder and various seasonings as buckwheat noodles sauce, by seasoning only with sesame oil and soy sauce to maximize the unique richness and flavor of black sesame, and to help intake of nutrients. According to the method for manufacturing black sesame buckwheat noodles, black sesame is collected, washed, dried, and roasted, and then black sesame powder is made using a mill.

Description

How to make Black Sesame Makguksu {How to make Black Sesame Makguksu}

The present invention relates to making black sesame buckwheat noodles, and more specifically, by including black sesame powder obtained by sifting through a sieve of 120 to 160 mesh, buckwheat flour, starch, etc., as well as the softness, elasticity and chewiness of black sesame seeds, as well as the antioxidant and anti-inflammatory properties of black sesame seeds. It is about the production of black sesame makguksu, which can satisfy the needs of consumers who want to improve national health and prevent adult diseases by suppressing sulfation, strengthening blood sugar, and restoring vision by anthocyanin, which is especially effective against diabetes.

The present invention turns black sesame seeds into powder to produce Makguksu noodles, making it a food that can be beneficial to health.

Black sesame seeds are the black seeds of an annual plant in the sesame family of the dicotyledonous plant order, and are also called black sesame seeds, black sesame seeds, and black sesame seeds. In Oriental medicine, they are called Homa (胡麻).

In this case, homa is a general term for not only black sesame seeds but also sesame seeds.

While common sesame seeds are used as oil or sesame salt, black sesame seeds are used for food decoration, cooking, and medicinal purposes.

In particular, in China, black sesame seeds have been called a food for longevity and good medicine since ancient times, and in Korea, it is also widely known as a food helpful for longevity and health.

Unlike other sesame seeds, black sesame seeds contain anthocyanin pigments, which have a strong antioxidant effect and are an effective food for restoring vision and treating diabetes.

It also contains tryptophan, an essential amino acid, and keratin, a protein that forms the basis of the epithelial structure, which helps enhance hair shine and prevent hair loss. (Source: Doosan Encyclopedia doopedia)

The present invention is characterized by producing the black sesame powder and mixing it with buckwheat flour at a certain ratio, and using it as noodles for makguksu to make it a health food.

Korean Patent Publication No. 10-2005-0002215 (Makguksu noodles using Chrysanthemum extract) Korean Patent Publication No. 10-1995-0002611 (Method for manufacturing dried noodles containing old medicine essence) Korean Patent Publication No. 10-2016-0036946 (Baeksuo Makguksu manufacturing method)

Recently, noodles containing various medicinal plants have been developed for various health food preferences. Among the various foods with excellent disease prevention and anti-cancer effects, noodles in particular are popular among domestic and foreign consumers, including noodles with medicinal herbs and various mushrooms, mulberry leaf noodles, and Cheonma noodles. The pattern is changing to focus on health foods, and as various grains are distributed, various luxury products are being released and newly invented and introduced in the market through various distribution channels. Black sesame seeds are different from other sesame seeds, but the growth process and plant form are the same as regular sesame seeds. It is native to tropical Africa and India and was brought to Korea by China. The stem is 60-100cm long and the flowers bloom around July-August. The fruit is 2 to 3 cm long, has a cylindrical shape, and contains about 80 seeds. Among sesame seeds, which are annual plants of the sesame family, it refers to the black seeds. It is also called black sesame, black sesame, and black sesame. In Oriental medicine, it is called Homa (胡麻). At this time, homa is a general term for not only black sesame seeds but also sesame seeds. While common sesame seeds are used as oil or sesame salt, black sesame seeds are used for food decoration, cooking, and medicinal purposes. In particular, in China, black sesame seeds have been called a food for longevity and good medicine since ancient times, and in Korea, it is also widely known as a food helpful for longevity and health. Black sesame seeds are sweet and non-poisonous, so they are good to eat for medicinal purposes when you feel weak. When using it as a tonic, it is steamed, dried in the sun, lightly roasted, and powdered. In addition, black sesame oil, called hemp oil, is effective in treating skin rashes and constipation. According to Donguibogam, the characteristics, efficacy and pharmacological characteristics of black sesame seeds are as follows. 1. Weakness: Gam(甘), Pyeong(平). The taste is savory and the nature is plain (sometimes said to be slightly cool). 2. Ear: liver, kidney, large intestine Pharmacological action 1. Nutrition Vegan (滋養肥健): Supply nutrients to the body and help gain weight. 2. Boganshin (補肝腎): It has the effect of protecting the liver (肝) and kidney (腎). 3. Ikjeonghyeol (益精血): Replenishes the Jeonghyeol (精血). 4. Jeonjeongsu (塡精髓): Replenishes essence and bone marrow (骨髓). 5. Myeong-i-mok (明耳目): Brightens the eyes and ears 6. Osubal (烏鬚髮): Blackens the head and beard. 7. Yunjangtongbyeon (潤腸通便): moistens the intestines so that stool (大便) comes out easily 8. Intestinal motility activation/anti-cholesterol/antioxidation/anti-cancer/anti-aging/hemostasis/anti-inflammatory/anti-inflammatory/senile asthma Accordingly, the present inventor used black sesame to make noodles used in popular dishes, and in order to further enhance the nutty and flavor of black sesame makguksu, breaking away from the existing style of makguksu that includes red pepper powder and red pepper paste seasoning, the taste was made only with a sauce unique to perilla oil and soy sauce. We aim to provide differentiated functional Makguksu.

In order to achieve the above object, the present invention places black sesame seeds in water, washes them, takes them out, dries them, roasts them, and then goes through a powder process to maximize the efficacy of black sesame seeds. Then, it is mixed with buckwheat flour in a certain ratio, kneaded and aged, and then made into noodles. do. It improves the natural taste of the ingredients and complements each other to make it a health functional food. This is explained in more detail as follows.

In addition, the present invention has a simple manufacturing method and can provide black sesame seeds with antioxidant effects, anti-inflammatory effects, blood sugar strengthening effects, vision recovery effects, etc., thereby satisfying consumers' needs for health promotion and prevention of adult diseases. The purpose is to provide a manufacturing method for various noodles, including Makguksu noodles.

The present invention manufactures health food through noodles mixed with black sesame powder and black sesame seeds.

Makguksu is a unique Korean food. It is made by kneading buckwheat flour with hot water, pressing it into a noodle mold, boiling it in boiling water, rinsing it 3-4 times in cold water to make the noodles, and seasoning it with red pepper powder mixed with various ingredients.

As a garnish, cucumber, pumpkin, seaweed powder, and perilla seeds are placed in a bowl, poured with kimchi broth, and mixed together.

The present invention relates to making a dough made by mixing black sesame seeds with makguksu.

Black sesame powder is manufactured by drying black sesame seeds to 10-15% by weight, roasting them, and then pulverizing them to produce powder of 120-160 mesh.

Black sesame powder 12% weight / starch powder 3% weight / buckwheat flour 60% weight / wheat flour 25% weight

The above ingredients are mixed in each ratio to create a seasoning and added to Makguksu to make it into food.

The method for producing black sesame noodles of the present invention, which achieves the above object, is a method of producing black sesame noodles, in which black sesame seeds are collected, washed, dried and roasted, and then black sesame powder is manufactured using a mill.

1st process: Collect, wash, and roast black sesame seeds to make powder

Second process: Form the dough by mixing 12% of the black sesame powder / 3% of the starch powder / 60% of the buckwheat flour / 25% of the wheat flour.

Third process: Aging the dough at 20°C for 2 hours

4th process: Put the matured dough into the noodle making machine and create noodles.

Fifth process: Cook the noodles by heating them for 2 minutes and 40 seconds.

In addition, the present invention provides black sesame makguksu prepared by the above production method.

The terms, examples, etc. used in the present invention are illustrative to explain the present invention in more detail and to aid general technical understanding, and the scope of rights of the present invention should not be construed as limited thereto. Technical terms and scientific terms used in the present invention, unless otherwise defined, represent meanings commonly understood by those skilled in the art in the technical field to which this invention pertains.

The present invention adds ingredients of black sesame seeds, the effects of buckwheat to improve liver function, promote diuresis, and lower blood pressure, and potato starch rich in minerals to noodles, and uses flour ingredients that are widely used to improve the instant-oriented eating habits of modern people. The purpose is to manufacture and supply healthy black sesame buckwheat noodles and dishes by reducing food intake and maximizing nutritional value.

In addition, the present invention not only has a simple manufacturing method, but also provides antioxidant effects, inflammation inhibition, blood sugar enhancement, and vision recovery functions of black sesame seeds, thereby satisfying consumers' needs for health promotion and prevention of adult diseases, ultimately contributing to national health. It is effective in supplying food that can contribute to the

The present invention is to manufacture health food by making noodles mixed with black sesame powder and makguksu. Makguksu is a unique Korean food. Buckwheat flour is kneaded with hot water, pressed into a noodle mold, boiled in boiling water, and rinsed 3 to 4 times in cold water. It is made with red pepper powder seasoning mixed with various ingredients. As a garnish, cucumber, pumpkin, seaweed powder, and perilla seeds are placed in a bowl, poured with kimchi broth, and mixed together.

The present invention relates to making a dough made by mixing black sesame seeds with makguksu.

Black sesame powder is manufactured by drying black sesame seeds to 10-15% by weight, roasting them, and then pulverizing them to produce powder of 120-160 mesh.

Black sesame powder 12% weight/starch powder 3% weight/buckwheat flour 60% weight/wheat flour 25% weight

The above ingredients are mixed in each ratio to create seasoning and added to Makguksu to make food.

Claims (1)

In the manufacturing method of Makguksu
1st process
After washing and drying the black sesame seeds, pass them through a 120-160 mesh sieve through a mill to produce black sesame powder.
2nd process
Form the dough by adding 12% of the black sesame powder, 60% of the buckwheat flour, 3% of the starch powder, 25% of the wheat flour, and 50% of the water to 100% of the total weight of the powdered ingredients.
3rd process
Aging the dough at 20°C for 2 hours
4th process
Put the aged dough into a noodle making machine, create noodle strings, and cut them into equal sizes.
5th process
Place the prepared noodles in a cauldron and heat for 2 minutes and 40 seconds.
6th process
After washing the prepared noodles in cold water at 3 to 5 degrees Celsius, black sesame noodles for black sesame noodles were manufactured, characterized in that they contain black sesame seeds. (Black sesame powder produced by washing the black sesame seeds, drying and pulverizing them into powder of 120 to 160 mesh) Manufacturing step: Black sesame powder is added at a specific gravity of 12% by weight, and separately ground buckwheat flour (average particle size of 0.5mm) is mixed and kneaded)