KR20010007978A - Ramen with Mulberry leaves powder - Google Patents
Ramen with Mulberry leaves powder Download PDFInfo
- Publication number
- KR20010007978A KR20010007978A KR1020000064501A KR20000064501A KR20010007978A KR 20010007978 A KR20010007978 A KR 20010007978A KR 1020000064501 A KR1020000064501 A KR 1020000064501A KR 20000064501 A KR20000064501 A KR 20000064501A KR 20010007978 A KR20010007978 A KR 20010007978A
- Authority
- KR
- South Korea
- Prior art keywords
- ramen
- mulberry leaf
- weight
- mulberry
- powder
- Prior art date
Links
- 240000000249 Morus alba Species 0.000 title claims abstract description 57
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 57
- 239000000843 powder Substances 0.000 title claims abstract description 15
- 229920000388 Polyphosphate Polymers 0.000 claims abstract description 5
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 239000001205 polyphosphate Substances 0.000 claims abstract description 5
- 235000011176 polyphosphates Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims abstract description 3
- 235000019698 starch Nutrition 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 239000000126 substance Substances 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 9
- 235000012149 noodles Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000013329 compounding Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000004040 coloring Methods 0.000 abstract 1
- 239000003651 drinking water Substances 0.000 abstract 1
- 235000020188 drinking water Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- 210000002700 urine Anatomy 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- RQPUBRCMWBQELA-UHFFFAOYSA-N [K].[Fe].[Ca] Chemical compound [K].[Fe].[Ca] RQPUBRCMWBQELA-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1592—Iron
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/16—Potassium
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 라면 제조에 사용되는 배합재료에 뽕잎가루를 첨가하여 만든 기능성 뽕잎라면 제조에 관한 것이다.The present invention relates to the production of functional mulberry leaf ramen made by adding mulberry leaf powder to the blending material used for the manufacture of ramen.
라면은 면을 증숙시킨후 기름에 튀긴 유탕면과 기름에 튀기지 않은 건면에 분말스프를 합친 것을 일반적으로 라면이라고 한다. 유탕면은 기본적으로 밀가루와 식염수로 반죽하여 면대를 시켜 가열해서 익힌 것을 기름에 튀겨서 보존성을 향상시킨 제품이다. 제조시 증숙 및 유탕공정(150℃)에서 충분한 살균이 되고 제품의 수분 함량이 10%이하로 유지되므로 제품의 부패를 막기위해 방부제를 사용할 필요가 없다. 또한 저장성이 좋아 비상식품으로 매우 적당하며 먹기전에 끓이는 과정에서 다시 한번 살균을 할 수 있어 위생적이다.Ramen is usually called ramen after steamed noodles and a mixture of powdered soup with fried noodle and fried noodle. Dried noodle is basically a product made by kneading with flour and saline to make noodles and then heating and cooking them in oil to improve their preservation. In manufacturing, steam sterilization and milking process (150 ℃) is sufficient sterilization and the moisture content of the product is kept below 10%, there is no need to use preservatives to prevent the corruption of the product. In addition, it has good shelf life and is very suitable as an emergency food, and it is hygienic because it can be sterilized once again before boiling.
뽕잎은 중국의 전통생약으로 당뇨병을 예방, 치료하며 갈증을 해소시키는 것으로 알려져 있다. 뽕나무는 잎에 flavones, steroids, triterpenes, amino acids, vitamin과 다량의 무기질이 함유되어 있다. 우리가 즐겨 마시는 녹차와 비교하면 표 1과 같이 비타민 A와 C는 녹차에 비해 다소 적게 들어있지만 칼슘은 6.1배, 철분은 2.2배, 칼륨은 1.4배, 섬유 성분은 4.7배나 더 많다.Mulberry leaf is a traditional Chinese herbal medicine known to prevent and cure diabetes and quench thirst. Mulberry leaves contain flavones, steroids, triterpenes, amino acids, vitamins and large amounts of minerals. Compared to our favorite green tea, vitamin A and C are slightly less than green tea as shown in Table 1, but 6.1 times more calcium, 2.2 times iron, 1.4 times more potassium, and 4.7 times more fiber.
특히 심혈관계 질환과 관련이 있는 칼슘, 칼륨, 마그네슘 함량이 매우 높아 최근 심혈관 질환으로 인한 사망률이 계속 증가하고 있는 시점에서 이러한 무기질을 다량 함유한 뽕잎을 조리에 이용하여 일상적으로 섭취할 수 있도록 제품을 개발해야 한다. 현재 뽕잎차, 뽕잎국수, 뽕잎음료 등이 시판되고 있으나 뽕잎을 이용한 제품의 개발은 다양한 측면에서 계속적으로 이루어져야 한다.In particular, the calcium, potassium, and magnesium content associated with cardiovascular diseases is so high that mortality due to cardiovascular disease has recently increased. Develop. Currently, mulberry leaf tea, mulberry leaf noodles, mulberry leaf beverages, etc. are commercially available, but the development of products using mulberry leaves should continue in various aspects.
일상적으로 많이 섭취하고 있는 뽕잎에 이러한 뽕잎가루를 첨가할때 성인병의 예방 및 치료식으로 활용될 수 있을 것이다.When the mulberry leaf powder is added to the mulberry leaves that are ingested daily, it can be used as a preventive and therapeutic formula for adult diseases.
본 발명은 뽕잎가루를 첨가한 라면 제조에 관한 것으로 식품의 기능성 효과를 가져올 수 있도록 하였다.The present invention relates to the manufacture of ramen noodles added with mulberry leaf powder to bring a functional effect of food.
뽕잎은 맛있고 독성이 없는 채소로 당뇨병 예방 및 치료효과와 고혈압을 완화시켜주고 콜레스테롤치를 떨어뜨리는 효과, 고지혈과 동맥경화를 완화시켜주는 효과를 가지며 암발생을 억제하는 효과도 가진다. 본 발명에 사용한 뽕잎은 YK209품종이며, 이외에도 수계뽕과 홍올뽕, 개량뽕, 신일뽕 등을 사용할 수 있다. 뽕잎가루는 뽕잎을 건조기(기계건조)에 넣어 건조시킨 뒤 빻아 가루로 만들어 라면제조에 사용하였다. 본 발명에서 사용한 뽕잎가루는 라면 배합원료의 0.01 내지 30중량%, 특히 1 내지 10%로 하는 것이 바람직하다.Mulberry leaf is a delicious and non-toxic vegetable that has the effect of preventing and treating diabetes, relieving high blood pressure, lowering cholesterol level, relieving hyperlipidemia and arteriosclerosis, and inhibiting cancer. Mulberry leaves used in the present invention is YK209 varieties, in addition to the water-based mulberry and Hongol mulberry, improved mulberry, Shinil mulberry and the like can be used. Mulberry leaf powder was dried by putting mulberry leaves in a dryer (machine drying), and then ground into flour to make ramen. Mulberry leaf powder used in the present invention is preferably from 0.01 to 30% by weight, in particular 1 to 10% of the ramen compounding material.
상기의 뽕잎라면의 기능성을 예측하기 위하여 아래와 같은 방법으로 측정하였다. 20∼30대 당뇨병 환자 5명에게 뽕잎을 3g씩 하루에 3회 7일간 먹이고 뽕잎을 먹이기 전과 후에 요당을 측정하였다. 그 결과는 표 2과 같다.In order to predict the functionality of the mulberry leaf ramen was measured by the following method. Five patients with diabetes mellitus in their 20s and 30s were fed 3g of mulberry leaves 3 times a day for 7 days and urine glucose was measured before and after feeding mulberry leaves. The results are shown in Table 2.
표 2에서 보는 바와 같이 실험에 사용한 뽕잎은 당뇨병 환자의 요당을 떨어뜨려주는 효과가 있으므로 라면제조시에 첨가하였을때 당뇨병 환자들에게 좋은 기능성을 부여할 수 있을 것으로 기대한다.As shown in Table 2, the mulberry leaf used in the experiment is effective in reducing the urine sugar of diabetic patients, and when added during the manufacture of ramen is expected to give a good functionality to diabetics.
이하 본 발명을 설명하기 위해 실시예를 예시한다. 본 발명의 주요 구성물질인 뽕잎가루는(라면제조배합비율에 대하여 0.01 내지 30중량%) 적어도 한 종류에서 두 종류 이상으로 선택될 수 있으며, 그외 밀가루(30 내지 62중량%), 전분(6 내지 13중량%), 식염(0.1 내지 2중량%), 알칼리제(0.01 내지 0.2중량%), 껌류(0.02 내지 0.12중량%), 색소류(0.001 내지 0.01중량%), 유화제(0.5 내지 1.8중량%), 폴리인산염(0.01내지 0.05중량%), 급수(20 내지 25중량%)를 사용하고 주제물질과 각종의 첨가되는 재료, 제조방법, 주제물질의 첨가시기 등은 선택적으로 가감 내지는 응용 조정될 수 있다.Examples will be described below to illustrate the present invention. Mulberry leaf powder, which is the main constituent of the present invention (0.01 to 30% by weight relative to the ramen preparation ratio), may be selected from at least one or two or more types, and other flours (30 to 62% by weight), starch (6 to 13 wt%), salt (0.1-2 wt%), alkaline agent (0.01-0.2 wt%), gum (0.02-0.12 wt%), pigments (0.001-0.01 wt%), emulsifier (0.5-1.8 wt%) , Polyphosphate (0.01 to 0.05% by weight), water supply (20 to 25% by weight), and the subject material and various materials to be added, manufacturing method, addition time of the subject material may be selectively added or subtracted or adjusted.
이하, 실시예를 들어 본 발명을 상세히 설명한다.Hereinafter, an Example is given and this invention is demonstrated in detail.
실시예 1Example 1
급수 40g에 식염 2g, 알칼리제 0.2g, 구아검 0.1g, 리보플라빈 색소 0.003g, 폴리인산염 0.06g, 유화제 1.5g를 용해시켜두고 밀가루 95g, 전분 15g,뽕잎가루 10g을 배합한뒤 제면공정, 증숙공정, 성형공정, 유탕공정, 냉각공정, 포장공정을 거쳐 뽕잎라면을 생산한다.Dissolve 2 g of salt, 0.2 g of alkaline agent, 0.1 g of guar gum, 0.13 g of riboflavin, 0.06 g of polyphosphate, and 1.5 g of emulsifier. Mulberry leaf ramen is produced through molding, milking, cooling, and packaging.
실시예 2Example 2
급수 40g에 식염 2g, 알칼리제 0.2g, 구아검 0.1g, 리보플라빈 색소 0.003g, 폴리인산염 0.06g, 유화제 1.5g를 용해시켜두고 밀가루 95g, 전분 15g,뽕잎가루 10g을 배합한뒤 제면공정, 증숙공정, 성형공정, 냉각공정, 포장공정을 거쳐 뽕잎라면을 생산한다.Dissolve 2 g of salt, 0.2 g of alkaline agent, 0.1 g of guar gum, 0.13 g of riboflavin, 0.06 g of polyphosphate, and 1.5 g of emulsifier. Mulberry leaf ramen is produced through molding, cooling, and packaging.
뽕잎가루를 첨가한 라면은 당뇨병 환자나 고지혈증, 동맥경화증 환자들의 치료식으로 활용될 수 있으며 영양성과 기능성이 많은 뽕잎의 대중화에 기여할 것이다.Ramen with mulberry leaf powder can be used as a treatment for diabetic patients, hyperlipidemia and atherosclerosis patients, and will contribute to the popularization of mulberry leaves with many nutritional and functional properties.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000064501A KR20010007978A (en) | 2000-11-01 | 2000-11-01 | Ramen with Mulberry leaves powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000064501A KR20010007978A (en) | 2000-11-01 | 2000-11-01 | Ramen with Mulberry leaves powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20010007978A true KR20010007978A (en) | 2001-02-05 |
Family
ID=19696568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000064501A KR20010007978A (en) | 2000-11-01 | 2000-11-01 | Ramen with Mulberry leaves powder |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20010007978A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020065693A (en) * | 2001-02-07 | 2002-08-14 | 김영숙 | Method of producing woodong by supplement of mulberry leaf juice |
| KR100400440B1 (en) * | 2001-03-14 | 2003-10-01 | 손옥태 | Preparing methods for gelatinized dry noodle containing green tea powder |
| KR20160131597A (en) | 2015-05-08 | 2016-11-16 | (주)소담푸드 | Ramen cook method using doenjang and cowborn soup and ramen there for |
| KR102627899B1 (en) * | 2023-03-13 | 2024-02-02 | 주식회사 아리랑지에프 | The Method of smoked abalone ramen |
-
2000
- 2000-11-01 KR KR1020000064501A patent/KR20010007978A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020065693A (en) * | 2001-02-07 | 2002-08-14 | 김영숙 | Method of producing woodong by supplement of mulberry leaf juice |
| KR100400440B1 (en) * | 2001-03-14 | 2003-10-01 | 손옥태 | Preparing methods for gelatinized dry noodle containing green tea powder |
| KR20160131597A (en) | 2015-05-08 | 2016-11-16 | (주)소담푸드 | Ramen cook method using doenjang and cowborn soup and ramen there for |
| KR102627899B1 (en) * | 2023-03-13 | 2024-02-02 | 주식회사 아리랑지에프 | The Method of smoked abalone ramen |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6728048B2 (en) | Composition | |
| EP2799083A1 (en) | Muscular atrophy preventing agent | |
| JP2006045212A (en) | Oral composition containing specific quinic acid derivative | |
| KR20050014100A (en) | Functional tangmyen and It's preparation | |
| CN104585637A (en) | Prepared porridge with purple sweet potatoes and oat and preparation method of prepared porridge | |
| CN101766274A (en) | Antioxidant functional food composition containing bamboo-leaves flavones | |
| Tang et al. | Whole flaxseed-based products and their health benefits | |
| KR20010007978A (en) | Ramen with Mulberry leaves powder | |
| KR100854403B1 (en) | Diet food comprising citron seed extract | |
| KR102092787B1 (en) | A pill for functional food comprising Protaetia brevitarsis seulensis and manufacturing method therof | |
| KR20170086198A (en) | Manufacturing method of diet solid tea including fermentation herb remedy and dietary fiber and the solid tea produced thereby | |
| KR20120024183A (en) | Food composition of instant gruel and manufacturing method thereof | |
| KR101729085B1 (en) | Method for producing mushroom soondae improved savor and nutrition the mushroom soondae produced by the same | |
| KR20190066854A (en) | Manufacturing method for korean cold noodle | |
| KR20090019964A (en) | A anti-obesity composition comprising chia seed | |
| KR100836458B1 (en) | The method of the psidium guava functional food | |
| KR20190113721A (en) | Onion Coat composition Using An Enzyme With Stevia Extract And Method thereof | |
| CN101874579A (en) | Production method for buckwheat rutin instant noodle, noodle or dumpling wrapper | |
| Widyawati et al. | The effect of hot water extract of Pluchea indica leaf powder on the physical, chemical and sensory properties of wet noodles | |
| KR20210143499A (en) | Manufacturing method of health food having antioxidant activity containing fermented polygonum multiflorum complex extracts and the health food having antioxidant activity thereby | |
| KR101814882B1 (en) | Mixed tea and a manufacturing method using the leaves of the blueberry stems and leaves, adlay and the leaves of amaranth | |
| Elhassaneen et al. | Improvement of rheological properties, bioactive compounds content and antioxidant activity in soft dough biscuits with the incorporation of prickly pear peels powder | |
| KR20210008191A (en) | Functional food composition and functional composition comprising extract containing water-soluble silicon | |
| KR102643302B1 (en) | Food composition for instant porridge containing freeze-dried cheonggukjang, curcuma and organic germanium and the method for manufacturing the same | |
| CN102696962A (en) | Production method for buckwheat and rutin noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application | ||
| E601 | Decision to refuse application |