KR20230162359A - The manufacturing method of the blueberry sujebi - Google Patents

Abstract

The present invention discloses a method for producing blueberry sujebi.
The present invention,
In the method of manufacturing blueberry sujebi, a blueberry sujebi dough manufacturing step of kneading the dough for cooking blueberry sujebi, and after the blueberry sujebi dough manufacturing step, a blueberry sujebi cooking step of cooking with the kneaded blueberry sujebi. It is characterized by containing more, and by manufacturing sujebi with a dough mixed with blueberry powder, it has excellent visual appearance, excellent texture, and has the effect of improving the health of consumers.
In addition, it contains a lot of beneficial ingredients for the human body, such as phenolic acid, anthocyanin, resveratrol, flavonoids, and phytochemicals, which are good for disease prevention and health promotion. In particular, it is rich in antioxidants such as anthocyanin, so it has anti-aging and fatigue recovery effects. There is.

Description

The manufacturing method of the blueberry sujebi}

The present invention relates to a method for producing blueberry sujebi and the sujebi produced therefrom. More specifically, the sujebi is produced with a dough mixed with blueberry powder and health-beneficial ingredients such as soybeans and bone broth, making it visually excellent and This is about the manufacturing method of blueberry sujebi, which has excellent texture and is effective in improving the health of consumers.

In general, sujebi is a food that is consumed by mixing flour and water or broth appropriately, kneading the dough repeatedly to obtain a chewier taste, cutting it into appropriate sizes for ease of consumption, and cooking it in boiling water or broth. In this way, the unique taste of sujebi can be satisfied by directly cutting the dough and the dough.

And recently, as modern people's interest in health has increased, blueberries have also been in the spotlight as a health food.

Blueberries are small blue fruits and are shrubby plants of the Azalea family and the cherry tree genus. There are about 400 species worldwide, and they are distributed and grow naturally in relatively cold regions such as Africa, Chile, Australia, Japan, Canada, Finland, and Sweden. There are about 20 known species native to North America that are mainly used for edible and medicinal purposes, and wild blueberries mainly grow naturally in Korea.

Among the components of blueberries, they are beneficial to the human body and contain a lot of components such as phenolic acid, anthocyanin, resveratrol, flavonoid, and phytochemical, which are good for disease prevention and health promotion. In particular, they are rich in antioxidants such as anthocyanin, which prevents aging and relieves fatigue. It is known to be good for recovery, etc.

In addition, it contains a lot of cytilbene compounds, fiber, vitamins A, C, and minerals. As blueberries are known to be good for health, they are widely used as food ingredients and medicine.

In Registered Patent No. 10-1859396 (Title of the invention: Method for manufacturing bread containing blueberries), blueberries and brandy are mixed and aged in advance in the dough manufacturing process to shorten the time for the pretreatment process, eliminate the smell of flour, and provide nutritional benefits. An invention is proposed regarding a method of manufacturing this excellent blueberry bread.

In this conventional pre-registered invention, uniform quality and uniform taste can be provided through a fixed amount of dough, and the fermentation starter of the dough has the effect of influencing fat metabolism in the body and helping digestion, but blueberry Not only is the dough manufacturing process quite complex and difficult, but blueberries are still mainly eaten raw or undiluted, and due to their unique sour taste, blueberries are mixed with other ingredients to make dishes. There has been a limitation in losing that the process is complicated and difficult.

Due to these problems, methods for cooking blueberries more easily and conveniently, as well as various foods containing blueberries, such as sujebi, noodles, bread, wine, etc., can be used as food additives or applied to cooking. It is necessary to expand.

The present invention is intended to solve the above problems, and by manufacturing sujebi with a dough mixed with health-beneficial ingredients such as soybeans and bone broth and blueberry powder, it has excellent visual appearance, excellent texture, and improves the health of consumers. The purpose is to provide an effective method of producing blueberry sujebi and a sujebi produced therefrom.

The method for producing blueberry homemade soup according to the present invention to achieve the above object is a method of producing blueberry homemade soup,

It is characterized by further comprising a blueberry sujebi dough manufacturing step of kneading the dough for cooking blueberry sujebi, and a blueberry sujebi cooking step of cooking with the kneaded blueberry sujebi after the blueberry sujebi dough manufacturing step.

One preferred feature of the present invention is that the blueberry sujebi dough manufacturing step includes a first mixing step of mixing 500 g of blueberry powder with 600 g of water at a temperature of 38 to 43 ℃, and after the first mixing step, 1.8% of Seoritae soybean powder is added. A second mixing step in which kg is mixed with 4.7 kg of water at a temperature of 8 to 12°C, a first kneading step in which 50 g of salt and 30 g of cooking oil are added to the mixture made in the mixing step and kneaded in a kneader, the first kneading step. A second kneading step of adding 10 kg of flour to the rough dough and kneading for an additional 2 minutes, and after the second kneading step, a maturation step of spreading 500 g of the dough thinly and freezing it at -20°C for two days.

Another preferred feature of the present invention is that the blueberry sujebi cooking step is a bone broth manufacturing step of making bone broth by putting 10 kg of beef bones in 12 kg of water and boiling it at 98 to 103 ° C for 5 hours. After the bone broth manufacturing step, In the ripening stage, a thawing step of thawing the blueberry paste frozen for two days at -20℃ for 10 to 12 hours. Once the thawing step is completed, 100g of mushrooms, 70g of carrots, 25g of pumpkin, and 20g of salt are added to 3kg of bone broth boiled at 100℃. It includes a temperature heating step of adding and boiling for another 7 minutes, and a garnishing step of adding 10g of green onions and 20g of beef to the sujebi completed through the above temperature heating step.

The expected effects due to the features according to the present invention described above include the effect of producing sujebi with a dough mixed with blueberry powder, which has excellent visual appearance, excellent texture, and improves the health of consumers.

In addition, it contains a lot of beneficial ingredients for the human body, such as phenolic acid, anthocyanin, resveratrol, flavonoids, and phytochemicals, which are good for disease prevention and health promotion. In particular, it is rich in antioxidants such as anthocyanin, so it has anti-aging and fatigue recovery effects. There is.

Figure 1 is a flow chart of the manufacturing process of blueberry sujebi according to the present invention.
Figure 2 is a photograph showing the completed blueberry sujebi according to the present invention.

In order to fully understand the present invention, preferred embodiments of the present invention will be described with reference to the accompanying drawings. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below.

Additionally, detailed descriptions of well-known functions and configurations that are judged to unnecessarily obscure the gist of the present invention will be omitted.

The attached Figure 1 is a flow chart of the manufacturing process of blueberry sujebi according to the present invention, and Figure 2 is a photograph showing the completed blueberry sujebi according to the present invention.

The present invention relates to a method of manufacturing blueberry sujebi, which has excellent visual appearance, excellent texture, and is effective in improving the health of consumers by mixing blueberry powder with sujebi dough containing flour.

Grains, the main ingredient of dough, contain carbohydrates, which are converted into sugar through digestion, and if consumed excessively, there is a risk of causing diseases such as hyperlipidemia due to excess sugar in the body. As a way to reduce this problem, the blueberry powder is included in the dough to lower cholesterol and be effective in treating hyperlipidemia.

In addition, since blueberry ingredients are mixed into the dough and are not directly exposed to hot water during cooking, destruction of blueberry ingredients is minimized, so you can enjoy the unique taste and aroma of blueberries when consuming blueberry sujebi.

Hereinafter, the present invention will be described in more detail based on the following examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the examples, and may be substituted or changed to other equivalent examples without departing from the technical spirit of the present invention. will be clear to those skilled in the art to which the present invention pertains.

[Example]

First, before carrying out the examples, the present invention relates to a method for manufacturing blueberry sujebi, a blueberry sujebi dough manufacturing step of kneading the dough for cooking blueberry sujebi, and the kneaded blueberry sujebi dough manufacturing step after the blueberry sujebi dough manufacturing step. A blueberry sujebi cooking step of cooking with sujebi may be further included.

First mixing step

This is the step of mixing 500g of blueberry powder with 600g of water at a temperature of 38~43℃ and folding it. At this time, 40g of purple natural pigment can be further mixed with the blueberry powder. This is because blueberry powder alone does not produce a deep and clear color, so the purple color is added. It is a natural pigment that is harmless to the human body as it contains maltodextrin, trisodium citrate, and gardenia blue pigment.

At this time, the amount of water added is preferably 600g as above. If less than 600g of water is added, the dough becomes too thick, so there is a risk of it cracking after making it into kalguksu or sujebi, and the texture is poor. On the other hand, if the water exceeds 600g, the dough becomes too sticky, so it cannot be formed well into the shape of kalguksu or sujebi, and the texture may be poor due to the stickiness.

Second mixing step

This is the step of mixing 1.8kg of Seoritae soybean powder with 4.7kg of water with a temperature of 8~12℃. For reference, Seoritae soybeans are a type of black bean and are harvested after being hit by frost three or four times between October and November, hence the name 'Seoritae'. They have black skin but blue inside, and are a representative of black food. Seoritae, the runner, is so rich in nutrients that it is called beef grown in the field, and it is known to be four times more abundant in sulfated substances that remove oxygen radicals than ordinary soybeans.

In the mixing step of the above process, a person can put all the ingredients and mix them directly, but if there is no time or the amount of ingredients to be mixed is large, it is okay to put them in a mixer and mix them.

By mixing the above-mentioned ingredients evenly, the mixing of the blueberry sujebi ingredients is completed.

1st dough step

50 g of salt and 30 g of cooking oil are added to the mixture made in the mixing step and kneaded in a kneader. The salt is added to adjust the seasoning of the ingredients, and adding 50 g of salt can provide an appropriate salinity. If it deviates from this, it may become too bland or salty and affect the marketability of the product when manufactured.

Second dough step

This is the step of adding 10 kg of flour and kneading for an additional 2 minutes. The flour in this kneading step is the basic ingredient of sujebi dough, and the gluten contained in the flour gives viscosity and elasticity to the dough when kneading. If a small amount of flour is added, when the sujebi is made and cooked in the future, the viscosity and elasticity of the sujebi may decrease, resulting in poor texture and taste, and the quality of the product may be lowered. If a lot of flour is added, blueberry powder is added in addition to the flour. Since the proportion of soybeans or soybeans is too low, the content of functional ingredients such as anthocyanins in future sujebi may be reduced and become meaningless. Therefore, in the present invention, the amount of flour based on 2 servings is limited to 10 kg. .

Ripening stage

After the second kneading step, a maturation step is performed in which 500 g of the dough is spread thinly and frozen for two days at -20°C.

The above-mentioned maturation step is essential when making sujebi because the gluten component of the flour is activated, giving the dough an elastic and chewy texture.

Bone broth manufacturing steps

This is the step of making bone broth by putting 10kg of beef bones in 12kg of water and boiling them at 100℃ for 5 to 6 hours. The bone broth obtained in the above step contains high-quality collagen, which strengthens joints such as the waist and knees, and the calcium component of the bone is known to strengthen bones. In addition, since it contains not only the above ingredients but also all five major elements such as fat, carbohydrates, vitamins, and minerals, it is natural that the sujebi of the present invention has the effect of improving the health of consumers who consume it.

Thawing stage

After the bone broth manufacturing step, a thawing step is performed in which the blueberry paste frozen for two days at -20°C in the maturation step is thawed for 10 to 12 hours.

Temperature heating stage

When the thawing step is completed, 100g of oyster mushrooms, 70g of carrots, 25g of pumpkin, and 20g of salt are added to 3kg of bone broth boiled at 100℃ and boiled for another 7 minutes. At this time, 15g of garlic powder is added to 3kg of bone broth boiled at 100℃. This step includes an additional 15g of onion and 500g of blueberry mixture.

At this time, it would be desirable to make the sujebi dough have a certain shape by removing a certain amount of the sujebi dough and placing it in boiling water.

Here, the oyster mushroom becomes soft when cooked and has a good texture, so it is often eaten in soups or vegetables. It contains a large amount of vitamin D and vitamin B2, and is known to be a good food for fatigue recovery.

The above carrots are very rich in vitamin A, which accounts for most of our body, and contain a lot of vitamins C, D, E, and K, and minerals such as magnesium and calcium, which strengthen the immune system and help prevent stroke, high blood pressure, and osteoporosis. Because of this, it is generally consumed in large quantities, especially when consumed by adding it to food. It is one of the foods that is widely used in various foods due to its crunchy texture and pretty color.

The pumpkin mentioned above is rich in minerals and is about 94% water, so it is relatively low in calories, so there is no need to worry about obesity even if you eat a lot. It is also rich in vitamin C, which increases the production of white blood cells and helps immune cells work effectively to prevent wounds. It has the effect of causing faster healing.

The salt is a crystalline mineral composed of the elements chloride (CI) and sodium (Na). It has the effect of improving the elasticity of the dough and inhibiting the growth of fungi, and the chlorine ions contained in the salt can be used to inhibit the growth of fungi in red blood cells. Because it helps with production, it is known that without sodium, red blood cells cannot be produced, which can lead to health problems such as anemia. It also revitalizes physical activity and aids cell function, pushing out dead cells and creating new cells, helping to relieve fatigue and restore skin.

The above-mentioned garlic is an indispensable vegetable in Korean food, so it is no exaggeration to say that it is a tonic. It is rich in folic acid, phosphorus, potassium, calcium, iron, and vitamin C, and is known to have more effects than a nutritional supplement. It also helps reduce normal blood pressure and cholesterol. It is reported that it not only helps maintain health, but is also effective in improving immunity and preventing cardiovascular disease.

The onion contains Euharyl, which provides antibacterial, sterilizing, and preservative effects, and because it is water-soluble, it dissolves and is very helpful in lowering blood sugar. In addition, quercetin, a type of polyphenol, prevents arteriosclerosis and cellular aging by inhibiting the oxidation of cholesterol in the blood through its antioxidant effect. When heated with a sulfur compound, part of the spicy component of onions is reduced and converted to profile. When converted to mecaptan, it is 50 to 70 times sweeter than sugar, so it is often used in foods that require sweetness.

In this way, if you consume the blueberry sujebi prepared in each step of this specification by carefully boiling the dough mixed with various healthy food ingredients as described above, it is effective not only for your health but also for fatigue recovery and skin recovery. There is.

Garnish stage

This is the step of adding 10g of green onions and 20g of beef to the sujebi completed through the above temperature heating step to enhance the appearance and taste of the food.

A person skilled in the art to which the present invention pertains will understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. The disclosed embodiments are intended to illustrate the invention rather than limit it. Therefore, those skilled in the art will understand that various modifications and other equivalent embodiments are possible therefrom. Therefore, the true scope of technical protection of the present invention should be determined by the technical spirit of the attached patent claims.

Claims (5)

In the manufacturing method of blueberry sujebi,
Blueberry sujebi dough manufacturing step of kneading the dough for cooking blueberry sujebi;
After the blueberry sujebi dough manufacturing step, a blueberry sujebi cooking step of cooking the kneaded blueberry sujebi.
According to clause 1,
The blueberry sujebi dough manufacturing step is,
A first mixing step of mixing 500 g of blueberry powder with 600 g of water at a temperature of 38-43°C;
A second mixing step of mixing 1.8 kg of soybean powder with 4.7 kg of water at a temperature of 8 to 12°C after the first mixing step;
A first kneading step of adding 50 g of salt and 30 g of cooking oil to the mixture made in the mixing step and kneading it in a kneader;
A second kneading step of adding 10 kg of flour to the dough that has undergone the first kneading step and kneading for another 2 minutes;
After the second kneading step, a maturation step of spreading 500 g of the dough thinly and freezing it at -20°C for two days; A method for producing blueberry sujebi, comprising:
According to clause 2,
A method of producing blueberry sujebi, characterized in that 40 g of purple natural pigment is mixed with blueberry powder in the first mixing step.
According to clause 1,
The blueberry sujebi cooking step is,
A bone broth manufacturing step of making bone broth by putting 10 kg of beef bones in 12 kg of water and boiling it at 100°C for 5 to 6 hours;
After the bone broth manufacturing step, a thawing step of thawing the blueberry paste frozen for two days at -20°C in the aging step for 10 to 12 hours;
When the thawing step is completed, a temperature heating step of adding 100 g of mushrooms, 70 g of carrots, 25 g of pumpkin, and 20 g of salt to 3 kg of bone broth boiled at 100°C and boiling for another 7 minutes;
A garnish step of adding 10 g of green onions and 20 g of beef to the sujebi completed through the temperature heating step; A method for producing blueberry sujebi, comprising:
According to clause 4,
The temperature heating step is a method of producing blueberry sujebi, characterized in that 15 g of garlic powder, 15 g of onion, and 500 g of blueberry paste are further included in 3 kg of bone broth boiled at 100 ° C.