KR102128836B1 - Producing method of noodle using Phyllostachts Nigra and Phyllostachts Nigra noodle produced therefrom - Google Patents
Producing method of noodle using Phyllostachts Nigra and Phyllostachts Nigra noodle produced therefrom Download PDFInfo
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- 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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Abstract
본 발명은 오죽잎을 이용한 오죽면의 제조 방법 및 이에 의해 제조된 오죽면에 관한 것으로서, 보다 상세하게는 1) 오죽잎을 건조하여 분쇄하여 분말 또는 추출물을 제조하는 단계; 2) 밀가루에 상기 오죽잎 분말 또는 추출물을 혼합하고, 물, 소금 및 천마를 혼합하여 반죽하는 단계; 및 3) 상기 반죽을 대나무 통에서 숙성시킨 후 면을 뽑아내는 단계;를 포함하는 오죽잎을 이용한 오죽면의 제조 방법 및 이에 의해 제조된 오죽면에 관한 것이다. 본 발명의 오죽잎을 이용한 오죽면은 일반 면이 갖는 특성이 없는 맛, 향, 색에 오죽잎의 특성을 부여하여 관능성이 뛰어나면서도, 항산화성분, 항바이러스, 항염증 및 항암작용이 증진됨으로서 현대인의 건강에 유익한 오죽잎의 효능을 쉽게 섭취할 수 있다.The present invention relates to a method for manufacturing Ojumyeon using Ojuk leaves and Ojumyeon prepared thereby, more specifically, 1) drying and crushing Oji leaves to prepare a powder or an extract; 2) mixing the powder or extract of the bamboo leaf with flour, mixing water, salt and cheonma and kneading; And 3) aging the dough in a bamboo barrel, and then extracting the noodles. It relates to a method for manufacturing Ojumyeon using Ojuk leaves and Ojumyeon prepared thereby. Ojumyeon noodles using Ojuk leaves of the present invention are excellent in functionality by giving the characteristics of Ojuk leaves to taste, aroma, and color, which do not have the properties of ordinary noodles, while enhancing antioxidant properties, anti-viral, anti-inflammatory and anti-cancer effects. Efficacy of modern bamboo leaf, which is beneficial to human health, can be easily consumed.
Description
본 발명은 오죽잎을 이용한 오죽면의 제조 방법 및 이에 의해 제조된 오죽면에 관한 것이다.The present invention relates to a method of manufacturing Ojumyeon using Ojuk leaves and Ojumyeon produced by the same.
오죽烏竹,(Phylostachys nigra Munro)은 벼과(Gramineae) 왕대속(Phyllostachys)에 속하는 대나무의 한 종류인 여러해살이 식물로, 중국이 원산지이고, 우리나라에서는 강원도 강릉 지방에서 주로 자생하거나 재배되고 있다. 첫해는 줄기의 색이 초록색이나 2년째부터 검은 자색이 짙어져서 검은색으로 변한다(Lee SJ, et al. (2007) J Life Sci 17, 1482-7). 우리나라에서 자생되고 있는 5속, 18종의 대나무 중 성분 연구가 많이 되어 있거나, 활용도가 높은 왕죽, 맹종죽, 조릿대, 솜대 등에 비해서 오죽은 아직까지 조경수 이외의 활용에는 미비한 실정이다(Kong WS (1985) Korean J Ecol 8, 89-98).Ojuksta竹, (Phylostachys nigra Munro) is a perennial plant that is a type of bamboo belonging to the genus Phyllostachys of the Graminae family. It is native to China, and is mainly grown or cultivated in Gangneung, Gangwon-do, Korea. In the first year, the color of the stem is green, but from the second year, the dark purple becomes darker and turns black (Lee SJ, et al. (2007) J Life Sci 17, 1482-7). Among the five genus and 18 bamboos that are native to Korea, many studies have been conducted on ingredients, or compared to the highly utilized Wangjuk, Mengjongjuk, Chodae, and Somdae, Ojuk is still inadequate to utilize other than Jogyeongsu (Kong WS (1985) Korean J Ecol 8, 89-98).
오죽에 대한 기록을 살펴보면 오죽잎으로부터 orientin, isoorientin, vitexin, tricin, vattariflavone, luteolin-6-C-(6"-O-trans-caffeoylglucoside) 등의 플라보노이드(flavonoid) 화합물들이 분리되었고 상기 화합물들에 대한 항산화 효능이 알려진 바 있다(Kim 등,Journal of the Korean Society for Applied Biological Chemistry, 제52권6호 613-619쪽,2009년).Looking at the records of Ojuk, flavonoid compounds such as orientin, isoorientin, vitexin, tricin, vattariflavone, and luteolin-6-C-(6"-O-trans-caffeoylglucoside) were separated from Oji leaves and Antioxidant efficacy has been known (Kim et al., Journal of the Korean Society for Applied Biological Chemistry, Vol. 52, No. 6, pp. 613-619, 2009).
현재 건축신소재, 수공예품, 기능성 식품의 원료로 사용되거나 잎을 덖어 차로 음용, 중국에서 소염작용과 관련하여 전통적인 의약품으로 사용되고 있다. 동의보감, 본초강목, 신농본초경에 의하면 중풍, 고혈압을 치료하는데 탁월한 효과가 있으며, 잎은 해열, 거담, 청량 등의 목적으로 폐렴이나 기관지염 등의 치료에 사용되었다고 기록되어 있다(Kim YS, et al. (2010) Appl Chem Eng, 21, 6-10). 오죽잎의 주요 생리활성은 항산화 활성을 기초로 이루어지고, 구체적으로는 오죽 추출물의 산화스트레스로부터 망막신경절세포의 보호 효과 및 피부학적 실험을 통하여 오죽 추출물의 항산화, 미백, 주름개선 효과를 입증하였다. 또, 등록특허 제10-0824365호에서 오죽 추출물과 분획물 및 분획물에서 분리한 화합물을 포함하는 조성물의 당뇨병 합병증의 원인인 소르비톨 축적을 일으키는 알도스 환원효소 억제효과를 개시하였다.Currently, it is used as a raw material for new construction materials, handicrafts, and functional foods, or is used as a traditional medicine in relation to anti-inflammatory action in China by drinking leaves and brewing tea. According to Donguibogam, Bonchogangmok, and Sinnongbonchok, it has an excellent effect on treating paralysis and hypertension, and leaves have been used to treat pneumonia and bronchitis for the purpose of antipyretic, expectorant, and refreshing (Kim YS, et al. (2010) Appl Chem Eng, 21, 6-10). The main physiological activity of Ojuk leaves is based on antioxidant activity, and specifically, the antioxidant, whitening, and wrinkle improvement effects of Ojuk extract were demonstrated through the protective effect and dermatological experiments of retinal ganglion cells from the oxidative stress of Ojuk extract. In addition, Patent No. 10-0824365 discloses the inhibitory effect of aldose reductase, which causes sorbitol accumulation, which is the cause of diabetes complications, in the composition comprising the Oju extract and the fraction and the compound separated from the fraction.
대한민국 등록특허 제10-0847806호에서 오죽잎에 초고압을 처리하여 항산화 성분의 추출율을 증가시킨 추출방법을 개시하고 있다. 또, 초음파를 이용하여 오죽으로부터 유효성분의 추출율을 증가시킨 추출방법이 공개된 바 있다(Kim 등, 한국생물공학회지 제23권제4호 297-302쪽,2008년).Korean Patent Registration No. 10-0847806 discloses an extraction method that increases the extraction rate of antioxidant components by treating ultra-high pressure on bamboo leaves. In addition, an extraction method in which the extraction rate of the active ingredient is increased from the rice porridge using ultrasonic waves has been disclosed (Kim et al., Korean Journal of Biotechnology and Bioengineering, Vol. 23, No. 4, 297-302, 2008).
대한민국 등록특허 제10-0397139호, "오죽엽차 및 이의 제조방법"은 오죽잎에 현미와 옥수수를 넣어 제조함으로써 색깔이 탁하고 기존 오죽잎차 본연의 맛을 잃어버린 혼합차를 개시하였다.Republic of Korea Patent Registration No. 10-0397139, "Ojuk tea and its manufacturing method" discloses a mixed tea that loses the original taste of the existing Ojuk tea by adding brown rice and corn to the Ojuk leaves.
한편, 일반적으로, 국수는 제조나 조리가 비교적 간단하기 때문에 빵보다도 역사가 깊어, BC 6000~BC 5000년경에 이미 아시아 지방에서 만들기 시작했다고 하고, 우리나라에서는 국수의 주재료인 밀의 생산이 많지 않아 주식은 되지 못하였으나 주재의 종류를 달리한 역사는 깊다. 일반적으로 국수는 밀가루, 메밀가루 등의 재료를 반죽하여 얇게 밀어 가늘게 썬 면을 국물에 말거나 다양한 재료와 함께 먹을 수 있는 먹거리이다. 특히 국수면은 간단하게 끊는 물에 삶아 먹을 수 있는 식재료로써 일상에서 흔히 먹고 애용되고 있다.On the other hand, in general, noodles are deeper than bread because they are relatively simple to manufacture and cook, and it is said that they have already started to be made in Asia around 5000 BC to 5000 BC. In Korea, there is not much production of wheat, the main ingredient of noodles, so it is not a staple food. Although not able to do so, the history of different types of resident presence is deep. In general, noodles are ingredients that can be kneaded with ingredients such as flour and buckwheat flour and rolled thinly to roll the thinly sliced noodles into the broth or eat with various ingredients. In particular, noodles are foods that can be boiled and eaten in simple water and are often eaten and used in everyday life.
국수면은 면의 재료에 따른 분류에 의하면 밀국수, 메밀국수, 녹말국수로 나뉜다. 특히 시중에 많이 판매되고 있는 밀국수는 밀의 재배품종이나 환경에 따라 밀 단백질인 글루텐의 함량과 성질이 달라져 면의 종류도 달라진다. 메밀가루는 끈기가 없기 때문에 밀가루나 녹말가루를 섞어 반죽하여 국수를 만드는데 녹말가루를 많이 넣을수록 국수가 질기다. 그밖에 녹두, 고구마, 옥수수, 마, 칡, 도토리, 밤 등의 녹말로도 국수를 만들어왔다.The noodles are divided into wheat noodles, buckwheat noodles, and starch noodles according to the classification according to the ingredients of the noodles. In particular, wheat noodles, which are often sold on the market, vary in the content and properties of gluten, a wheat protein, depending on the cultivated variety or environment of wheat. Since buckwheat flour has no stickiness, it is made by mixing flour or starch flour and kneading it. The more starch powder is added, the more the noodles become tougher. In addition, starches such as mung beans, sweet potatoes, corn, hemp, rice, acorns, chestnuts, etc. have been made.
또한 국수의 주재료에 따른 국수의 종류가 분류되기도 하지만 부재료의 특성화로 국수의 종류가 결정되기도 하는데, 최근에는 국수에 대한 음식 문화의 다양화로 여러 가지 종류의 국수가 개발, 판매되고 있다. 특히 많이 애용되고 있는 국수는 대부분 밀가루로 제조된 밀국수이다. 밀국수를 제조하기 위해서 밀을 잘게 빻아 밀가루를 만들고 밀가루에 적당량의 수분을 섞어 반죽을 만든 후에 가늘게 가닥을 만들어 제조한다.In addition, although the type of noodles is classified according to the main ingredients of the noodles, the type of noodles is also determined by the characterization of subsidiary materials. Recently, various types of noodles have been developed and sold due to the diversification of food culture for noodles. In particular, most popular noodles are wheat noodles made from flour. To make wheat noodle, grind the wheat into fine flour, mix the flour with an appropriate amount of water, make a dough, and then make fine strands.
일예로, 대한민국 등록특허 제0493967호는 (가) 채취한 백련의 뿌리, 잎, 줄기 및 백련의 과실(백련밥) 중에서 선택된 어느 하나의 재료를 즙액으로 제조하거나, 생 또는 삶아 분쇄하여 분말을 제조하는 단계와 (나) 단계(가)에서 제조된 백련즙액 또는 백련분말을 밀가루와 혼합한 후 일정량의 물을 부어 반죽하는 단계와 (다) 단계(나)에서 제조된 반죽으로부터 국수 형태의 면발을 뽑아내는 단계를 포함하는 백련국수 재료 및 그 제조방법과 백련국수를 제시하고 있다.For example, Republic of Korea Patent No. 0493967 (a) to extract any one material selected from the roots, leaves, stems and fruits of white lotus (baeknyeonbap) collected in juice, or raw or boiled to produce powder Step (b) mixing the white lotus juice or white lotus powder prepared in step (a) with flour and then kneading with a certain amount of water and (c) noodles in the form of noodles from the dough prepared in step (b) It proposes the ingredients of Baengnyeon noodle including the step of extracting, the method of manufacturing the same and the Baengnyeon noodles.
또 다른 일예로, 대한민국 등록특허 제0931352호는 연잎을 냉동건조하여 분말 가공하는 공정과 뚱딴지를 냉동건조하여 분말 가공하거나, 생것을 분쇄하여 뚱딴지즙을 가공하는 공정과 시금치를 삶고 분쇄하여 시금치즙을 가공하는 공정과 밀가루와 상기 공정으로 가공된 연잎분말, 뚱딴지분말 또는 뚱딴지즙, 시금치즙 및 물을 혼합하여 반죽하는 공정 및 상기 반죽을 이용하여 국수의 면발을 뽑아내는 공정을 이용한 연잎을 함유하는 연잎국수의 제조방법을 제시하고 있다.As another example, Republic of Korea Patent No. 0931352 is a process of freeze-dried lotus leaves for powder processing and freeze-dried fat for powder processing, or for processing raw fat juice by grinding raw fish and boiled and crushed spinach for spinach juice. Lotus leaf containing lotus leaf using a process of mixing and kneading a mixture of flour and lotus leaf powder processed by the above-described process, fat noodle powder or fat noodle juice, spinach juice and water, and using the dough to extract noodles from noodles It suggests a method of making noodles.
또 다른 일예로, 대한민국 등록특허 제1455173호는 밀가루 등으로 이루어진 반죽 가루, 산양산삼 잎 분말, 산양 산삼 뿌리 분말, 소금이 혼합된 국수 가루 혼합물을 물, 산양산삼 잎, 황기, 감초로 이루어진 원액물을 가열하여 얻어진 반죽수에 상기 국수 가루 혼합물을 첨가하여 반죽하고, 이 반죽으로부터 면발을 뽑아내는 방법을 이용한 산양산삼을 이용한 국수 및 그 제조방법을 제시하고 있다.As another example, the Republic of Korea Patent No. 1455173 is a mixture of dough powder consisting of wheat flour, mountain goat ginseng leaf powder, goat mountain ginseng root powder, and salt mixed noodle flour, water, mountain goat ginseng leaf, yellow juice, licorice It is proposed by adding the noodles powder mixture to the kneaded water obtained by heating and kneading it, and using the method of extracting noodle from the dough using wild goat, and a method of manufacturing the same.
위와 같은 선행기술은 밀가루와 다양한 주재료 또는 부재료를 밀가루에 첨가하여 국수를 제조함으로써, 국수의 미감(味感), 후감(嗅感), 미감(美感), 식감을 향상시켜 섭취시 독특하고 풍부한 맛을 냄으로써 새로운 맛을 요구하는 소비자의 요구에 부흥함은 물론, 각 재료에 함유된 유용한 성분을 함께 섭취하여 몸의 원기회복 또는 건강식이나 별식으로 각광받고 있고, 더욱더 독특하고 새로운 맛과 건강을 위해 다양한 재료를 이용한 국수가 개발되고 있는 실정이며, 각 재료들의 특성을 파악하여 더욱더 풍부한 맛과 함께 건강에 유익한 국수의 제조방법의 연구가 요구되고 있다.The prior art as described above is made by adding flour and various main ingredients or ingredients to flour to make noodles, thereby improving the aesthetics, aftertaste, aesthetics, and texture of the noodles, making it unique and rich in taste In addition to reviving the needs of consumers who demand a new taste, they also receive useful ingredients contained in each ingredient together, and are in the spotlight as the body's refreshment or health food or as a separate food. Noodles using ingredients are being developed, and it is necessary to study the method of manufacturing noodles that are beneficial to health with a richer taste by grasping the characteristics of each material.
그러나, 오죽을 이용한 국수 또는 면의 제조에 활용한 예는 없다.However, there is no example used for the production of noodles or noodles using Ojuk.
이에, 본 발명자들은 세계적으로 희소종인 오죽(검은 대나무)의 유효성분과 효능을 활용하여 우리나라 강릉지역 특화작물인 오죽을 특산제품으로 개발함으로써 농가소득 및 지역특산제품으로 활용하고자 노력하던 중, 오죽잎 분말과 추출물을 제조하고 이들의 항산화 활성과 항산화 성분등의 오죽잎의 기능성 소재로서 이용가능함을 확인하고, 이를 이용한 오죽면의 제조와 그 관능성을 확임함으로써 본 발명을 완성하였다.Accordingly, the present inventors tried to utilize farmland income and local specialty products by developing Ojuk, a specialty crop in Korea's Gangneung region, as a special product by utilizing the effective ingredients and efficacy of Ojuk (black bamboo), a rare species worldwide. The present invention was completed by preparing a fruit extract and confirming that it can be used as a functional material of Ojuk leaves such as antioxidant activity and antioxidant components, and confirming the manufacturing and functionality of Ojumyeon using the same.
본 발명의 목적은 관능성이 우수하고 항산화성분, 항바이러스, 항염증 및 항암작용 등 현대인의 건강에 유익한 오죽잎의 효능을 쉽게 섭취할 수 있는 오죽잎을 이용한 오죽면의 제조 방법 및 이에 의해 제조된 오죽면을 제공하는 것이다.An object of the present invention is a method for producing Ojumyeon using Ojuk leaves that can easily ingest the efficacy of Ojuk leaves that are excellent in functionality and have an antioxidant component, anti-viral, anti-inflammatory and anti-cancer effects, which are beneficial to the health of modern people. It is to provide fried noodles.
상기 목적을 달성하기 위하여, 본 발명은 1) 오죽잎을 건조하여 분쇄하여 분말을 제조하는 단계; 2) 밀가루에 상기 오죽잎 분말을 혼합하고, 물, 소금 및 천마를 혼합하여 반죽하는 단계; 및 3) 상기 반죽을 대나무통에 넣고 24~36시간 숙성시킨 후 면을 뽑아내는 단계;를 포함하는 오죽잎을 이용한 오죽면의 제조 방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of: 1) drying and crushing the bamboo leaf to prepare a powder; 2) mixing the powder of the bamboo leaf with flour, mixing water, salt and cheonma and kneading; And 3) placing the dough in a bamboo barrel, aging for 24 to 36 hours, and then extracting the noodles.
또한, 본 발명은 1) 오죽잎을 건조한 후 열수추출로 오죽잎 추출물을 제조하는 단계; 2) 밀가루에 상기 오죽잎 추출물을 혼합하고, 물, 소금 및 천마를 혼합하여 반죽하는 단계; 및 3) 상기 반죽을 대나무통에 넣고 24~36시간 숙성시킨 후 면을 뽑아내는 단계;를 포함하는 오죽잎을 이용한 오죽면의 제조 방법을 제공한다.In addition, the present invention comprises the steps of: 1) drying the bamboo leaf and preparing an extract of the bamboo leaf by hot water extraction; 2) mixing the Ojuk leaf extract with wheat flour, and kneading by mixing water, salt and Cheonma; And 3) placing the dough in a bamboo barrel, aging for 24 to 36 hours, and then extracting the noodles.
또한, 본 발명은 상기 방법으로 제조된 오죽면을 제공한다.In addition, the present invention provides ojumyeon prepared by the above method.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 오죽면은 국수 고유의 맛을 유지하면서도 오죽잎 고유의 맛과 향이 적절하게 조화되어 그 맛과 향이 탁월하게 좋으며, 면발이 매우 탄력이 있고 쫄깃하여 식감이 매우 탁월하게 좋다. 게다가 그 면발은 오죽잎 특유의 녹색을 띠고 있어 색감이 매우 아름다워 고급스러운 분위기가 나는 면 요리를 만들 수 있다. 아울러, 오죽면의 제조에 사용되는 오죽잎의 분말이나 추출물은 음식 조리시 첨가하여 사용하거나, 선식 등에 같이 첨가하여 사용할 수 있다. 이들은 카페인이 없으며, 간편하게 복용가능하며, 고혈압(혈압강하), 혈중콜레스테롤 저하, 동맥경화, 항비만효과, 항피로, 운동능력향상(지구력향상), 항균효과, 당뇨억제, 항산화 효과, 노화억제 등의 효과가 있다.The Ojumyeon noodles of the present invention maintain the unique taste of noodles, while the unique taste and aroma of Ojuk leaves are appropriately blended, and the taste and aroma are excellent, and the noodles are very elastic and chewy, so the texture is very excellent. In addition, the noodles have a unique green color, so you can make noodles with a luxurious atmosphere. In addition, the powder or extract of Ojuk leaves used in the manufacture of Ojumyeon can be used when added to food preparation, or can be used in addition to wires. They are free of caffeine, can be taken easily, have high blood pressure (lower blood pressure), lowered blood cholesterol, arteriosclerosis, anti-obesity effect, anti-fatigue, improved exercise capacity (improved endurance), antibacterial effect, diabetes suppression, antioxidant effect, anti-aging, etc. Has the effect of
본 발명은 1) 오죽잎을 건조하여 분쇄하여 분말을 제조하는 단계; 2) 밀가루에 상기 오죽잎 분말을 혼합하고, 물, 소금 및 천마를 혼합하여 반죽하는 단계; 및 3) 상기 반죽을 대나무통에 넣고 24~36시간 숙성시킨 후 면을 뽑아내는 단계;를 포함하는 오죽잎을 이용한 오죽면의 제조 방법을 제공한다.The present invention is 1) preparing a powder by drying and crushing the bamboo leaf; 2) mixing the powder of the bamboo leaf with flour, mixing water, salt and cheonma and kneading; And 3) placing the dough in a bamboo barrel, aging for 24 to 36 hours, and then extracting the noodles.
본 발명의 오죽잎을 이용한 오죽면의 제조 방법에 있어서, 상기 분말의 제조는 오죽잎의 채취, 선별, 세척, 건조, 덖음(열처리), 1차 분쇄 및 2차 분쇄 공정을 포함하는 것이 바람직하고, 상기 반죽은 밀가루 100중량부에 수분함유율이 35중량% 이하인 오죽잎 분말 5~15중량부를 포함하는 것이 바람직하며, 밀가루 100중량부에 수분함유율이 35중량% 이하인 오죽잎 분말 10중량부, 소금 2중량부 및 천마 1중량부를 포함하는 것이 가장 바람직하다.In the method of manufacturing Ojumyeon using Ojugi leaves of the present invention, it is preferable that the preparation of the powder includes the collection, selection, washing, drying, steaming (heat treatment) of the Oji leaves, primary pulverization and secondary pulverization processes. , The dough preferably contains 5 to 15 parts by weight of Ojuk leaf powder having a moisture content of 35% by weight or less, 100 parts by weight of flour, 10 parts by weight of Ojuk leaf powder having a water content of 35% by weight or less, salt It is most preferable to include 2 parts by weight and 1 part by weight of thousand horses.
오죽잎 분말은 항산화성분, 미네랄, 식이섬유가 풍부하여 현대인의 건강에 좋으며, 이를 이용하여 제조된 면과 이를 사용한 국수는 모두 녹색을 나타낸다.Ojuk leaf powder is rich in antioxidants, minerals, and dietary fiber, which is good for the health of modern people, and the noodles and noodles made using them are green.
또한, 또한, 본 발명은 1) 오죽잎을 건조한 후 열수추출로 오죽잎 추출물을 제조하는 단계; 2) 밀가루에 상기 오죽잎 추출물을 혼합하고, 물, 소금 및 천마를 혼합하여 반죽하는 단계; 및 3) 상기 반죽을 대나무통에 넣고 24~36시간 숙성시킨 후 면을 뽑아내는 단계;를 포함하는 오죽잎을 이용한 오죽면의 제조 방법을 제공한다.In addition, the present invention is 1) drying the bamboo leaf and preparing a bamboo leaf extract by hot water extraction; 2) mixing the Ojuk leaf extract with wheat flour, and kneading by mixing water, salt and Cheonma; And 3) placing the dough in a bamboo barrel, aging for 24 to 36 hours, and then extracting the noodles.
본 발명의 오죽잎을 이용한 오죽면의 제조 방법에 있어서, 상기 추출물의 제조는 오죽잎 채취, 선별, 세척, 건조, 분쇄, 열수추출 및 농축 공정을 포함하는 것이 바람직하고, 상기 반죽은 밀가루 100중량부에 오죽잎 추출물 20~40중량부를 포함하는 것이 바람직하고, 밀가루 100중량부에 오죽잎 추출물 30중량부, 소금 2중량부 및 천마 1중량부를 포함하는 것이 가장 바람직하다.In the method for manufacturing Ojuk-myeon using O-jak leaves of the present invention, it is preferable that the preparation of the extract includes the O-jak leaves collection, screening, washing, drying, grinding, hot water extraction and concentration processes, and the dough is 100 wt. It is preferable to include 20 to 40 parts by weight of Ojuk leaf extract, and it is most preferable to include 30 parts by weight of Ojuk leaf extract, 2 parts by weight of salt, and 1 part by weight of Cheonma.
오죽잎 추출물은 항산화성분, 미네랄, 식이섬유가 풍부하여 현대인의 건강에 좋으며, 이를 이용하여 제조된 면과 이를 사용한 국수는 각각 녹색과 밤색(메밀국수와 유사한 색)을 나타낸다.Ojuk leaf extract is rich in antioxidants, minerals, and dietary fiber, which is good for modern people's health, and the noodles and noodles made using them are green and brown (similar to buckwheat noodles).
오죽잎 추출물은 오죽(검은 대나무) 잎의 유효성분이 증가되는 덖음기술을 이용하여 건조시킨후 열수추출을 이용하여 추출한 후, 이를 농축하여 효능성분의 손실을 최소화하여 제조한다.The Ojuk leaf extract is prepared by drying using an astringent technology that increases the effective content of Ojuk (black bamboo) leaves, followed by extraction using hot water extraction, and then concentrating it to minimize loss of active ingredients.
또한, 본 발명은 상기 방법으로 제조된 오죽면을 제공한다.In addition, the present invention provides ojumyeon prepared by the above method.
본 발명에 제조된 오죽면은 그 용도가 특별히 한정되는 것이 아니고 일반적인 국수의 제조뿐만 아니라 만두피 등 오죽 반죽을 이용한 제품 전부에 활용가능하다.Ojumyeon produced in the present invention is not particularly limited in its use, and can be used not only for the production of general noodles, but also for all products using ogee dough such as dumpling skin.
본 발명은 오죽(Phyllostachys nigra Munro)의 잎을 사용하여 분말과 추출물을 제조하고, 이들을 이용한 오죽면을 제조하고 이들의 관능성을 평가하였다. 아울러, 본 발명에 이용된 오죽잎에는 항산화성 기능이 뛰어나고 총폴리페놀과 총 플라보노이드 함량이 높다. 예를 들면, 대한민국 특허출원 10-2015-0142541에는 오죽잎 추출물에 포함된 여러 기능성 물질의 함량이 높음을 기재하고 있다.In the present invention, powders and extracts were prepared using the leaves of Oju (Phyllostachys nigra Munro), and Oju noodles using them were prepared and their functionality was evaluated. In addition, the Ojuk leaves used in the present invention have excellent antioxidant function and high total polyphenol and total flavonoid content. For example, Korean Patent Application No. 10-2015-0142541 describes that the content of various functional substances contained in Ojuk leaf extract is high.
상기에서 살펴본 바와 같이, 본 발명은 일반 면이 갖는 특성이 없는 맛, 향, 색에 오죽잎의 특성을 부여하여 관능성이 뛰어나다.As described above, the present invention is excellent in functionality by giving the characteristics of Ojuk leaves to taste, aroma, and color, which do not have the characteristics of ordinary cotton.
도 1은 본 발명의 일 실시예에 따라 제조된 오죽면 사진이다.
도 2는 종래의 기술에 따라 제조된 비교예의 국수의 사진이다.
도 3은 본 발명의 일 실시예에 따라 제조된 오죽잎 분말을 나타낸 사진이다.
도 4는 상기 도 3에 기재된 오죽잎 분말을 이용하여 제조된 오죽 국수의 사진이다.
도 5는 본 발명의 일 실시예에 따라 제조된 오죽잎 추출물 사진이다.
도 6은 상기 도 5에 기재된 오죽잎 추출물을 이용하여 제조된 오죽 국수의 사진이다.1 is a photograph of Ojumyeon prepared according to an embodiment of the present invention.
Figure 2 is a photograph of a comparative example noodles prepared according to the prior art.
Figure 3 is a photograph showing a powder of bamboo shoots prepared according to an embodiment of the present invention.
FIG. 4 is a photograph of Ojuk noodles prepared using the Oji leaf powder described in FIG. 3.
5 is a photograph of Ojuk leaves extracted according to an embodiment of the present invention.
6 is a photograph of Ojuk noodles prepared using the Ojuk leaf extract described in FIG. 5.
본 발명은 오죽잎을 이용한 오죽면에 관한 것으로서,The present invention relates to Ojumyeon using Ojuk leaves,
바람직한 실시예로, 오죽잎 분말을 얻는 단계; 밀가루에 상기 오죽잎 분말을 혼합하고, 물, 소금 및 천마를 혼합하여 반죽하는 단계; 및 상기 반죽을 대나무통에서 숙성한 후 면을 뽑아내는 단계;를 포함하여 구성되는 것을 특징으로 한다. 또한 본 발명의 상기 반죽은 밀가루 100중량부에 대하여, 오죽잎 분말 5~15중량부, 소금 1.5~4중량부 및 천마 0.5~2중량부를 포함하여 구성되는 것을 특징으로 한다.In a preferred embodiment, the step of obtaining a bamboo leaf powder; Mixing the powder of the bamboo leaf with flour, mixing water, salt and cheonma and kneading; And aging the dough in a bamboo barrel, and then extracting the noodles. In addition, the dough of the present invention is characterized in that it comprises 5 to 15 parts by weight of the bamboo leaf powder, 1.5 to 4 parts by weight of salt, and 0.5 to 2 parts by weight of thousand horses per 100 parts by weight of flour.
먼저, 본 발명의 바람직한 실시예의 오죽잎 분말을 얻는 것은 오죽잎을 채취, 선별, 세척하여 충분히 건조한 후 분말가공한다. 이때, 상기 건조 후에는 덖음(열처리) 처리한 후 분말가공(1차 및 2차 분쇄)한다. 오죽잎의 세척은 불순물이 제거될 수 있도록 흐르는 물에 충분히 세척 후 맑은 물에 12~24시간 불린 후 건조시킨다. 즉, 오죽잎의 세척시 물에 불리는 것은 오죽잎 내부에 있는 불순물이 물속으로 충분히 빠져나오도록 하기 위함이다. 상기 세척된 오죽잎을 130℃에서 30분 동안 열풍건조로 건조시킨다. 건조시킨 후, 150℃에서 10~15분 동안 덖음(열처리) 공정을 진행하는 것이 바람직하다.First, in order to obtain the powder of the bamboo leaf of the preferred embodiment of the present invention, the bamboo leaf is collected, screened, washed, and dried sufficiently for powder processing. At this time, after the drying, after grinding (heat treatment), powder processing (primary and secondary grinding) is performed. Wash the bamboo leaves thoroughly with running water to remove impurities, soak in clear water for 12 to 24 hours, and then dry. That is, what is called water when washing the bamboo leaves is to ensure that the impurities inside the bamboo leaves are sufficiently drained into the water. The washed bamboo leaves are dried by hot air drying at 130°C for 30 minutes. After drying, it is preferable to perform a steaming (heat treatment) process at 150°C for 10 to 15 minutes.
본 발명에서 오죽잎을 분쇄할 때에는 입자크기가 100㎛ 이하, 바람직하게는 10㎛ 이하, 더욱 바람직하게는 1㎛인 것이 좋다. 분말의 입자크기가 상기 범위에 속하는 경우, 오죽잎 분말은 국수 반죽과 균일하게 혼합되어 그 색감이 매우 뛰어나며 탄력있고 쫄깃한 면을 가질 수 있다.In the present invention, when crushing the bamboo leaf, the particle size is preferably 100 μm or less, preferably 10 μm or less, and more preferably 1 μm. When the particle size of the powder falls within the above range, the bamboo leaf powder is uniformly mixed with the noodle dough, and has a very good color and elastic and chewy surface.
또한, 본 발명은 상기 오죽잎 분말이 65% 이상 건조된 상태 또는 80% 이상 건조된 상태인 것이 바람직하다. 즉, 본 발명의 오죽잎 분말은 수분함유율이 35중량% 이하 또는 20중량% 이하인 것이 바람직하다. 분말의 수분함유율이 상기 범위에 속하는 경우, 색감이 매우 뛰어나며 영양소의 파괴도 거의 없으며 탄력있고 쫄깃한 면을 얻을 수 있다. 수분함유율이 상기 범위를 벗어나는 경우 오죽잎 분말을 첨가하여 반죽을 만드는 단계에서 반죽이 지나치게 질게 되고, 이에 오죽잎 분말을 적게 사용하게 되어 오죽잎 특유의 색감을 충분히 살릴 수 없는 문제가 생긴다. 오죽잎은 녹색을 띠고 있기 때문에 이들의 함량이 높을수록 면은 녹색이 진해진다.In addition, the present invention, it is preferred that the bamboo leaf powder is 65% or more dried or 80% or more dried. That is, it is preferable that the water content of the bamboo leaf powder of the present invention is 35% by weight or less or 20% by weight or less. When the water content of the powder falls within the above range, the color is very excellent, there is little destruction of nutrients, and an elastic and chewy surface can be obtained. If the moisture content is out of the above range, the dough becomes excessively hard at the stage of adding dough by adding the powder of the bamboo leaf, and thus the powder of the bamboo leaf is used less, resulting in a problem that the unique color of the bamboo leaf cannot be sufficiently utilized. Because the bamboo leaves have a green color, the higher the content, the darker the cotton.
본 발명의 바람직한 실시예의 반죽은 오죽잎 분말을 밀가루와 혼합하고, 물과 소금을 혼합하여 반죽하는 것으로서, 상기 반죽은 밀가루 100중량부에 대하여, 오죽잎 분말 5~15중량부를 충분히 교반하여 혼합한 혼합물에 소금 1.5~4중량부, 천마 0.5~2중량부 및 물 20~40중량부를 조금씩 넣어가며 반죽한다.The dough of the preferred embodiment of the present invention is to mix the bamboo leaf powder with wheat flour and mix water and salt to knead, and the dough is sufficiently mixed with 5 to 15 parts by weight of the bamboo leaf powder with respect to 100 parts by weight of flour. Knead the mixture with 1.5 to 4 parts by weight of salt, 0.5 to 2 parts by weight of cloth, and 20 to 40 parts by weight of water.
이때, 오죽잎 분말은 밀가루 100중량부에 대하여, 5~15중량부의 조성비로 첨가되는 것이 바람직한데, 이는 오죽잎 분말이 5중량부 미만으로 첨가되면 오죽잎 분말의 함유량이 미미하여 오죽잎 분말에 의한 영양성분 함유 효과와 면에 색을 띄게 하기 위한 첨가효과가 없으며, 15중량부를 초과하여 첨가되면 오죽잎 분말의 함유량이 많아 영양성분 함유 효과는 증대될 수 있으나, 면의 강도를 저해하여 면이 쉽게 끊어지는 문제가 있기 때문에 상기 범위 내의 조성비로 첨가되는 것이 바람직하다.At this time, it is preferable that the powder of the bamboo leaf is added at a composition ratio of 5 to 15 parts by weight with respect to 100 parts by weight of wheat flour. When the content of the bamboo leaf powder is added to less than 5 parts by weight, the content of the bamboo leaf powder is insignificant. There is no nutritional ingredient-containing effect and no additive effect to make the color stand out, and when added in excess of 15 parts by weight, the content of the bamboo leaf powder is high, so the nutritional ingredient-containing effect can be increased, but the cotton is easily inhibited to inhibit the cotton It is preferable to add at a composition ratio within the above range because there is a problem of breaking.
또한, 소금은 면에 짠맛을 가미하여 면의 섭취시 소비자가 거부감을 줄일 수 있도록 하는 것으로서, 밀가루 100중량부에 대하여, 1.5~4중량부의 조성비로 첨가되는 것이 바람직한데, 이는 소금이 1.5중량부 미만으로 첨가되면 소금의 함유량이 미미하여 면의 섭취시 소비자가 오죽잎에 의해 거부감을 느낄 수 있고, 4중량부를 초과하여 첨가되면 소금의 짠맛에 의해 되려 거부감이 증대될 수 있는 문제가 있기 때문에 상기 범위 내의 조성비로 첨가되는 것이 바람직하다.In addition, salt is added to the salty taste to the consumer to reduce the feeling of rejection when ingesting cotton, it is preferable to add in a composition ratio of 1.5 to 4 parts by weight with respect to 100 parts by weight of flour, which is 1.5 parts by weight of salt When added below, the salt content is insignificant, and when ingested with cotton, the consumer may feel rejected by the bamboo leaf, and when added in excess of 4 parts by weight, there is a problem that the rejection may increase due to the salty taste of the salt. It is preferably added in an inner composition ratio.
또한, 천마는 면의 강도를 증가시켜 면이 쉽게 끊어지는 것을 방지하고, 쫄깃한 식감을 증진시키기 위한 것이다.In addition, the cheonma is to increase the strength of the cotton to prevent the cotton is easily broken, and to improve the chewy texture.
또한, 물은 반죽의 점성 또는 면발의 강도를 조절하는 것으로서, 밀가루 100중량부에 대하여, 20~40중량부의 조성비로 첨가되는 것이 바람직한데, 이는 물이 20중량부 미만으로 첨가되면 반죽이 너무 되기 때문에 면을 뽑아낼 때 면이 부서질 수 있고, 40중량부를 초과하여 첨가되면 반죽이 너무 묽어져 면을 뽑아낼 때 면이 형상을 유지하지 못할 수 있으며, 특히, 오죽잎 분말에 의해 일반적인 면의 반죽에 비해 물이 많이 첨가됨은 자명할 것이다. 예로, 밀가루만을 반죽할 때의 물 조성비는 밀가루 100중량부에 대하여, 14~16.5중량부만으로도 충분히 면발을 뽑을 수 있는 반죽을 얻을 수 있다.In addition, water is to adjust the viscosity of the dough or the strength of the noodle, it is preferable to add in a composition ratio of 20 to 40 parts by weight with respect to 100 parts by weight of flour, which becomes too doughy if water is added less than 20 parts by weight Therefore, the cotton may break when the cotton is extracted, and if it is added in excess of 40 parts by weight, the dough may become too thin and the cotton may not retain its shape when the cotton is extracted. It will be apparent that more water is added than the dough. For example, the water composition ratio when kneading only flour can obtain a dough capable of sufficiently pulling noodle with just 14 to 16.5 parts by weight with respect to 100 parts by weight of flour.
또한, 상기 반죽은 대나무 통에서 충분한 시간 동안 숙성시키는 것이 바람직하다. 숙성은 대략 24~36시간 동안 이루어지는데, 24시간 미만은 숙성의 효과가 미비하고, 36시간 이상은 숙성 효과의 증대를 기대할 수 없디., In addition, it is preferable that the dough is aged in a bamboo barrel for a sufficient time. Aging is performed for approximately 24 to 36 hours, but the effect of aging is insufficient for less than 24 hours, and an increase in aging effect cannot be expected for more than 36 hours.,
다른 실시예로, 오죽잎을 채취, 선별, 세척, 건조, 열수추출 및 농축 공정으로 오죽잎 추출물을 얻는 단계; 상기 추출물에 밀가루, 소금 및 천마를 혼합하여 반죽하는 단계; 및 상기 반죽을 이용하여 대나무통에서 숙성한 후 면을 뽑아내는 단계;를 포함하여 구성되는 것을 특징으로 한다. 또한 본 발명의 상기 오죽잎 추출물의 제조는 물 100중량부에 대하여, 오죽잎 15~30중량부를 첨가하여 가열하여 그 추출물의 물이 50중량부가 될 때까지 졸이는 것을 특징으로 한다. 또한 본 발명의 상기 반죽은 밀가루 100중량부에 대하여, 추출물 20~40중량부, 소금 1.5~4중량부 및 천마 0.5~2중량부를 포함하여 구성되는 것을 특징으로 한다. 아울러, 본 발명의 바람직한 실시예와 다른 실시예의 제조방법으로 제조된 면을 특징으로 한다.In another embodiment, the step of obtaining a bamboo leaf extract by collecting, sorting, washing, drying, hot water extraction and concentration processes; Kneading the extract by mixing flour, salt and cheonma; And extracting the noodles after aging in the bamboo barrel using the dough. In addition, the preparation of the extract of the bamboo leaf of the present invention is characterized in that 15 to 30 parts by weight of the bamboo leaf is added to 100 parts by weight of water and heated to boil until the water of the extract becomes 50 parts by weight. In addition, the dough of the present invention is characterized in that it comprises 20 to 40 parts by weight of extract, 100 to 4 parts by weight of salt, and 0.5 to 2 parts by weight of cloth for 100 parts by weight of flour. In addition, it is characterized by a surface produced by a manufacturing method of a preferred embodiment and another embodiment of the present invention.
상기 실시예에 의한 오죽잎의 추출은 충분히 건조된 오죽잎을 물에 넣고 끓여 오죽잎의 추출물을 얻는 것으로서, 75℃~80℃의 온도로 1~2시간 동안 삶아 오죽잎에 함유된 성분의 파괴를 최소화한다. 이때, 상기 오죽잎은 물 100중량부에 대하여, 오죽잎 15~30중량부를 첨가하여 가열하는 것을 특징으로 한다. 즉, 오죽잎을 분말 형태로 첨가하는 것에 비해 오죽잎의 추출물을 반죽단계에 사용하기 때문에 오죽잎의 첨가량이 많아지는 것을 특징으로 한다.Extraction of Ojuk leaves according to the above embodiment is to obtain botanical extracts of boiled and boiled dried Oji leaves in water, boiled for 1 to 2 hours at a temperature of 75°C to 80°C to destroy the components contained in Oji leaves. To minimize. At this time, the bamboo leaf is characterized by heating by adding 15 to 30 parts by weight of the bamboo leaf relative to 100 parts by weight of water. That is, since the extract of the bamboo leaf is used in the kneading step compared to the addition of the bamboo leaf in a powder form, the amount of the bamboo leaf is increased.
아울러, 오죽잎의 조성비는 물 100중량부에 대하여, 15~30중량부로 첨가되는 것이 바람직한데, 이는 오죽잎이 15중량부 미만으로 첨가되면 오죽잎의 함유량이 미미하여 오죽잎에 의한 영양성분 함유 효과와 면에 색을 띄게하기 위한 첨가효과가 없으며, 30중량부를 초과하여 첨가되면 오죽잎의 함유량이 많아 영양성분 함유 효과는 증대될 수 있으나, 오죽잎에 의한 맛이 증대되어 면의 맛이 떫어질 수 있어 소비자에게 거부감을 줄 수 있기 때문에 상기 범위 내의 조성비로 첨가되는 것이 바람직하다.In addition, the composition ratio of the bamboo leaf is preferably added in 15 to 30 parts by weight with respect to 100 parts by weight of water, and when the bamboo leaf is added in less than 15 parts by weight, the content of the bamboo leaf is insignificant and the effect of containing nutrients by the bamboo leaf There is no additive effect to make colors on and cotton, and if it is added in excess of 30 parts by weight, the content of oleander leaves may increase, so the effect of nutritional ingredients may increase, but the taste by the oleander leaves increases and the taste of cotton is reduced. It can be added to the composition ratio in the above range because it can give the consumer a feeling of rejection.
상기와 연관하여, 상기 추출물은 물이 50중량부가 될 때까지 85℃~90℃의 온도를 유지하며 졸이는 것을 특징으로 한다. 즉, 1~2시간 동안 삶아 오죽잎에 함유된 성분의 파괴를 최소화한 후 온도를 약간 높임으로써, 오죽잎에 함유된 성분이 모두 우러나올 수 있도록 하여 물이 50중량부가 될 때까지 졸이고, 추출물을 반죽단계에서 물처럼 사용하기 때문에 오죽잎 분말이 포함된 실시예에 비해 적은 물이 반죽단계에서 사용될 수 있도록 충분히 졸인다.In connection with the above, the extract is characterized in that it is simmered while maintaining a temperature of 85°C to 90°C until water is 50 parts by weight. That is, boiled for 1-2 hours to minimize the destruction of the ingredients contained in the bamboo leaf, and then slightly increase the temperature, so that all the ingredients contained in the bamboo leaf come out and boil until water reaches 50 parts by weight and extract Because it is used as water in the kneading step, it is sufficiently simmered so that less water can be used in the kneading step compared to the embodiment containing the bamboo leaf powder.
부가하여 설명하면, 추출물의 조성비를 50중량부 미만으로 졸이면 이후의 반죽에서 물을 첨가하여 반죽을 실시하여도 무방하지만 오죽잎에 의해 면의 맛이 풍부하지 않고 떫은 맛과 풀 내음이 강해질 수 있고, 추출물의 조성비를 50중량부가 초과되도록 졸이면 이후의 반죽에서 반죽이 묽게 되어 면을 뽑을 때 면의 형상이 유지되지 않기 때문에 상기와 같은 조성비로 졸이는 것이 가장 바람직하다.In addition, when the composition ratio of the extract is simmered to less than 50 parts by weight, it is okay to add water from the subsequent dough to knead it, but the flavor of the noodles is not abundant and the astringent taste and the scent of the paste can be strengthened by the bamboo leaves. It is most preferable to simmer at the composition ratio as described above, because if the composition ratio of the extract is simmered to exceed 50 parts by weight, the dough is diluted in the subsequent dough and the shape of the cotton is not maintained when drawing the noodles.
다음으로, 다른 실시예에 의한 반죽은 상기 추출물에 밀가루, 소금 및 천마를 혼합하여 반죽하는 것으로서, 일반적으로 밀가루에 물을 첨가하며 반죽을 시행하듯 밀가루, 소금, 천마를 혼합한 후 추출물을 조금씩 넣어가며 반죽을 하여도 무방함은 자명할 것이고, 상기 반죽은 밀가루 100중량부에 대하여, 추출물 20~40중량부, 소금 1.5~4중량부, 천마 0.5~2중량부를 포함하여 구성된다.Next, the dough according to another embodiment is to knead the mixture by mixing flour, salt, and cheonma into the extract, and in general, add water to the flour and mix flour, salt, and cheonma, and then add the extract little by little. Even if you knead the dough, it will be obvious, and the dough is composed of 20 to 40 parts by weight of extract, 1.5 to 4 parts by weight of salt, and 0.5 to 2 parts by weight of cloth for 100 parts by weight of flour.
즉, 상기 반죽은 밀가루 100중량부에 대하여, 소금 1.5~4중량부를 혼합한 후 추출물 20~40중량부를 넣어 반죽하는 것으로서, 상기 추출물이 오죽잎 분말이 포함되는 물의 역할을 하기 때문에 상기와 같은 조성비로 첨가되는 것이 바람직하며, 상기 조성비의 범위의 한정은 앞서 설명한 오죽잎 분말이 포함된 반죽의 물 및 오죽잎 분말의 조성비 범위에 의한 효과와 동일하기 때문에 자세한 설명은 생략하도록 한다.That is, the dough is mixed with 1.5 to 4 parts by weight of salt with respect to 100 parts by weight of flour, and then kneaded with 20 to 40 parts by weight of extract, and the composition ratio as described above because the extract acts as water containing bamboo leaf powder. It is preferred to be added, and the description of the range of the composition ratio is the same as the effect of the composition ratio range of the water and the bamboo leaf powder of the dough containing the bamboo leaf powder described above.
또한, 상기 반죽은 대나무 통에서 충분한 시간 동안 숙성시키는 것이 바람직하다. 숙성은 대략 24~36시간 동안 이루어지는데, 그 범위는 상기 오죽잎 분말을 이용한 경우와 동일하므로 자세한 설명은 생략한다.In addition, it is preferable that the dough is aged in a bamboo barrel for a sufficient time. Aging is carried out for about 24 to 36 hours, and the range is the same as that of the case of using the bamboo leaf powder, so a detailed description thereof will be omitted.
이하, 본 발명에 따른 바람직한 실시예를 더욱 구체적으로 제시하여 상세하게 설명하기로 한다. 그러나, 이하의 실시예는 이 기술분야에서 통상적인 지식을 가진 자에게 본 발명이 충분히 이해되도록 제공되는 것으로서 여러 가지 다른 형태로 변형될 수 있으며, 상기와 같은 실시예들에 의하여 본 발명이 한정되는 것은 아니다. Hereinafter, a preferred embodiment according to the present invention will be described in more detail by presenting it in more detail. However, the following embodiments are provided to those of ordinary skill in the art to fully understand the present invention, and may be modified in various other forms, and the present invention is limited by the above embodiments. It is not.
<실시예 1> 오죽잎 분말 및 오죽면의 제조<Example 1> Preparation of Ojuk powder and Ojumyeon
본 발명에 사용된 오죽잎은 강원도 강릉에서 2017년 4월에 채취하였다. 채취한 오죽잎은 바로 선별, 세척, 건조, 덖음, 1차 분쇄, 2차 분쇄의 과정을 거쳐서 오죽잎 분말을 제조하였다. 구체적으로, 깨끗하고 어린 오죽잎을 채취하여 세척하고 130℃에서 30분 동안 열풍건조 처리하였다. 이어서, 상기에서 수득한 오죽잎을 150℃에서 10~15분 동안 덖은 후 130℃에서 60분 동안 건조처리하여 수분함유량이 35중량% 이하가 되도록 건조시키고 입자크기가 100㎛ 이하가 되도록 분쇄하였다. 얻어진 오죽잎 분말 100g을 밀가루 1000g에 첨가하고, 소금 20g, 천마 10g을 넣고 물을 부어 반죽하였다. 상기 반죽을 대나물 통에 넣고 30시간 동안 숙성시켰다. 이후 반죽을 기계를 이용하여 국수용 면을 뽑아냈다.Ojuk leaves used in the present invention were collected in April 2017 in Gangneung, Gangwon-do. The collected Ojuk leaves were directly screened, washed, dried, steamed, and subjected to primary and secondary pulverization to prepare Ojuk leaves powder. Specifically, clean and young bamboo shoots were collected, washed, and hot-dried at 130°C for 30 minutes. Subsequently, the bamboo leaf obtained above was dried at 150° C. for 10 to 15 minutes and then dried at 130° C. for 60 minutes to dry to a water content of 35% by weight or less and crushed to a particle size of 100 μm or less. . 100 g of the obtained bamboo leaf powder was added to 1000 g of wheat flour, 20 g of salt and 10 g of thousand horses were added, and water was poured to knead. The dough was placed in a canister and aged for 30 hours. After that, the noodles were extracted using a machine.
<실시예 2> 오죽잎 수용성 물질 추출물 및 오죽면의 제조<Example 2> Preparation of water-soluble substance extract and Ojumyeon
채취한 오죽잎을 선별, 세척, 건조, 덖음, 건조, 분쇄, 열수추출, 농축의 과정을 오죽잎 추출물을 제조하였다. 구체적으로, 건조된 시료를 전동 분쇄기를 사용하여 분쇄한 후 크기를 30 mesh 이하로 만들었다. 물 0.6L에 건조된 오죽잎 100 g을 넣고 1~2시간 삶은 뒤 물이 0.3L가 될 때까지 졸여 추출물을 얻었다. 밀가루 1000g에 소금 20g, 천마 10g을 혼합한 후 상기 추출물 0.15L를 혼합하여 반죽하였다. 상기 반죽을 대나물 통에 넣고 30시간 동안 숙성시켰다. 이후 반죽을 기계를 이용하여 국수용 면을 뽑아냈다.Selected, washed, dried, steamed, dried, crushed, hot water extracted, and concentrated for the collected Ojuk leaves to prepare Ojik leaves extract. Specifically, the dried sample was pulverized using an electric grinder to make the size to 30 mesh or less. 100 g of dried bamboo shoots were added to 0.6 L of water, boiled for 1-2 hours, and then boiled until water became 0.3 L to obtain an extract. After mixing 20 g of salt and 10 g of thousand horses in 1000 g of flour, 0.15 L of the extract was mixed and kneaded. The dough was placed in a canister and aged for 30 hours. After that, the noodles were extracted using a machine.
<비교예><Comparative Example>
일반 밀가루 1000g, 소금 20g, 천마 10g을 혼합한 후 물을 혼합하여 반죽하고, 상기 반죽을 이용하여 국수 면을 뽑아냈다.After mixing 1000g of regular wheat flour, 20g of salt, and 10g of thousand horses, water was mixed and kneaded, and the noodles were extracted using the dough.
<관능검사><Sensory test>
본 실시예 1, 2와 상기 비교예의 면에 대하여 맛, 향, 쫄깃함, 탄력감 등을 비교평가하였다.The taste, aroma, chewyness, and elasticity of the examples 1 and 2 and the comparative examples were compared and evaluated.
구체적으로, 상기의 실시예 1, 2 및 비교예로 만들어진 면을 삶고, 이에 동일한 육수를 부어서 물국수를 조리하여 10대 성인남녀 10명, 20대 성인남녀 10명, 30대 성인남녀 10명, 40대 성인남녀 10명, 50대 성인남녀 10명에게 실시예 1, 2 및 비교예로 만들어진 물국수를 제공하고 맛, 향, 전체적인 기호도를 10점 평가법으로 평가하여 하기의 표 1에 결과를 나타내었다.Specifically, boil the noodles made in Examples 1, 2 and Comparative Examples above, and pour the same broth to cook the noodles, 10 adult men and women in their 10s, 10 adult men and women in their 20s, 10 adult men and women in their 30s, 40 Ten adult males and females and 10 adult males and females in their 50s were provided with water noodles made in Examples 1 and 2 and Comparative Examples, and the taste, aroma, and overall preference were evaluated by a 10-point evaluation method, and the results are shown in Table 1 below.
실시예 1은 오죽잎을 분말가공하여 국수를 제조한 것이고, 실시예 2는 오죽잎 추출액을 이용하여 국수를 제조한 것이며, 비교예는 일반 밀가루만을 이용하여 국수를 제조한 것이다.Example 1 is to prepare the noodles by powder processing the bamboo leaf, Example 2 is to prepare noodles using the extract of bamboo leaf, Comparative Example is to prepare noodles using only ordinary flour.
상기 표 1에 나타난 바와 같이, 종래의 일반적인 국수가 갖는 특성이 없는 맛, 향은 보통에 가까운 것을 알 수 있고, 오죽을 함유한 국수는 분말, 추출액을 사용한 국수 모두 일반적인 국수에 비해 독특한 맛과 풍부한 향이 우수한 것을 알수 있다.As shown in Table 1 above, it can be seen that the taste and flavor without the characteristics of the conventional general noodles are close to normal, and the noodles containing the porridge are both unique and rich in taste and richness compared to the general noodles using the powder and extract It can be seen that the fragrance is excellent.
이상, 바람직한 실시예를 들어 본 발명을 상세하게 설명하였으나, 본 발명은 상기 실시예에 한정되는 것은 아니며, 본 발명의 기술적 사상의 범위내에서 당 분야에서 통상의 지식을 가진 자에 의하여 여러 가지 변형이 가능하다.As described above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications are made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.
Claims (9)
2) 밀가루에 상기 오죽잎 분말을 혼합하고, 물, 소금 및 천마를 혼합하여 반죽하는 단계; 및
3) 상기 반죽을 대나무통에 넣고 24~36시간 숙성시킨 후 면을 뽑아내는 단계;를 포함하는 오죽잎을 이용한 오죽면의 제조 방법.
1) drying and crushing the bamboo leaf to prepare a powder;
2) mixing the powder of the bamboo leaf with flour, mixing water, salt and cheonma and kneading; And
3) Put the dough into a bamboo barrel, aging for 24 to 36 hours, and then extracting the noodles.
The method of claim 1, wherein the preparation of the powder comprises the process of collecting, sorting, washing, drying, heat-treating the bamboo leaves, and the primary and secondary grinding processes. .
The method of claim 1, wherein the dough comprises 5 to 15 parts by weight of oleander leaf powder having a moisture content of 35% by weight or less in 100 parts by weight of flour.
The dough of claim 3, wherein the dough comprises 100 parts by weight of wheat flour, 10 parts by weight of Ojuk leaf powder having a water content of 35% by weight or less, 2 parts by weight of salt and 1 part by weight of Ojumyeon. Manufacturing method.
2) 밀가루에 상기 오죽잎 추출물을 혼합하고, 물, 소금 및 천마를 혼합하여 반죽하는 단계; 및
3) 상기 반죽을 대나무통에 넣고 24~36시간 숙성시킨 후 면을 뽑아내는 단계;를 포함하는 오죽잎을 이용한 오죽면의 제조 방법.
1) drying the bamboo leaf and preparing the extract of the bamboo leaf by hot water extraction;
2) mixing the Ojuk leaf extract with wheat flour, mixing water, salt and Cheonma to knead; And
3) Put the dough into a bamboo barrel, aging for 24 to 36 hours, and then extracting the noodles.
[6] The method of claim 5, wherein the preparation of the extract comprises a process of extracting, sorting, washing, drying, crushing, extracting and concentrating hot water.
[6] The method of claim 5, wherein the dough comprises 20 to 40 parts by weight of Ojuk leaf extract in 100 parts by weight of flour.
[9] The method of claim 7, wherein the dough comprises 100 parts by weight of wheat flour, 30 parts by weight of Ojuk leaf extract, 2 parts by weight of salt, and 1 part by weight of Cheonma.
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| KR101403526B1 (en) | 2012-12-21 | 2014-06-09 | 동림푸드 주식회사 | method for making cooked rice with lotus leaf or Phyllostachys nigra and cooked rice thereby |
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| KR101403526B1 (en) | 2012-12-21 | 2014-06-09 | 동림푸드 주식회사 | method for making cooked rice with lotus leaf or Phyllostachys nigra and cooked rice thereby |
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