KR20010097555A - Synulus deltoides (Aiton)Nakai noodle and method of making the same - Google Patents
Synulus deltoides (Aiton)Nakai noodle and method of making the same Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000004898 kneading Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000001093 anti-cancer Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 235000019645 odor Nutrition 0.000 description 19
- 206010010774 Constipation Diseases 0.000 description 8
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 244000267823 Hydrangea macrophylla Species 0.000 description 3
- 235000014486 Hydrangea macrophylla Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000005118 dietary health Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Classifications
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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
-
- 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
-
- 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
-
- 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
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 수리취 국수 및 이의 제조방법에 관한 것으로, 좀 더 상세하게는 수리취 분말을 밀가루에 혼합, 반죽하는 것을 특징으로 하는 수리취 국수 및 이의 제조방법에 관한 것이다. 본 발명의 수리취 국수는 소화가 잘 되어 어린이 및 노인에게 유익하며, 또한, 수리취는 항암 효과를 아울러 가지고 있어, 암환자들도 섭취할 수 있는 식품으로써 매우 유용하다.The present invention relates to nuissu noodle and its manufacturing method, and more particularly to the nuisum noodle and its manufacturing method characterized in that the kneading powder and kneading the flour. The nuisance noodle of the present invention is well digestible and beneficial to children and the elderly, and the nuisance has an anticancer effect, and is very useful as a food that can be consumed by cancer patients.
Description
본 발명은 수리취 국수 및 이의 제조방법에 관한 것으로, 좀 더 상세하게는 수리취 분말을 밀가루에 혼합, 반죽하여 변비 및 소화에 좋은 수리취 국수 및 이의 제조방법에 관한 것이다.The present invention relates to nuissu noodle and its manufacturing method, and more particularly to the nuisance Noodles and a method for producing the succulents good for constipation and digestion by mixing, kneading the flour with flour.
국수는 일반적으로 밀가루로 제조되어, 그 영양가는 탄수화물 정도에 지나지 않는다. 또한, 밥을 주 원료로 하는 우리나라 국민의 생리에는 이러한 밀가루 음식이 기호에 잘 맞지 않아. 소화불량 또는 변비를 일으키는 경우가 종종 있다.Noodles are usually made from wheat flour, and their nutritional value is only about carbohydrates. Also, the flour food is not suitable for the physiology of Korean people whose main ingredient is rice. Often causes indigestion or constipation.
이러한 밀가루 음식의 단점을 극복하고자, 밀가루에 기능성 성분을 함유시켜 국수를 제조하는 방법이 연구되고 있다. 예를 들어, 한국 등록특허 제122007호에서는 참깨, 들깨 및 대추와 콩을 수온 15∼17℃의 물에 8시간 담구었다가 깨끗이 씻어 탈수한 다음 -20℃의 냉동실에 2시간 두었다가 꺼내서 25주정액에 담구었다가 꺼내 탈수한 다음, 쪄서 건조한 후 200℃의 열판에서 볶아 분말로 하고 여기에 율무분말수수분말 차조분말 산사분말 산약분말 및 소맥분을 혼합하고 환원당 과 구연산을 용해한 수용액을 혼합분말에 부어 반죽한 다음 제면하는 식이성 건강식품의제조방법을 개시하고 있다.In order to overcome the disadvantages of the flour food, a method of preparing noodles by containing a functional ingredient in the flour has been studied. For example, in Korean Patent No. 122007, sesame seeds, perilla, jujube and soybeans were soaked in water at 15-17 ° C for 8 hours, washed, dehydrated, placed in a freezer at -20 ° C for 2 hours, and taken out to 25 weeks. Soak it in, dehydrate it, steam it, dry it, and fry it on a hotplate at 200 ° C. to make a powder. Then, a method of manufacturing dietary health foods is disclosed.
또한, 한국 등록특허 제26190호에서는 4∼5월에 채집한 쑥을 삶아서 탈수한 것 10와 감자즙 0.5를 혼합하고 이 혼합물을 소맥분 76.5와 혼합 반죽하여 쑥국수를 제조하는 방법을 개시하고 있고, 한국 등록특허 제29716호에서는 보리국수를 반죽할 물에 생계란과 양파즙을 배합하여 보리국수 가루를 반죽하고 이를 국수의 면발로 성형하면서 60∼65℃의 열풍으로 가열하여 계란의 단백질 성분의 응고에 의하여 보리국수의 면발을 고형화함으로써 보리국수를 제조하는 방법을 제안하고 있다. 한국 등록특허 제04200호에서는 수세한 시금치를 약 2의 염수에서 2∼4시간 동안 침지한 후 탈지강을 혼합하여 수분이 탈지강에 흡수되도록 하고, 10분간 증숙하여 분말화하며 분말화 된 것을 2의 CMC와 증숙한 밀가루 또는 메밀가루에 혼합한 후 1의 중조와 10의 식염이 용해된 염수로 반죽하여 녹색 시금치 국수를 제조하는 방법을 개시하고 있고, 한국 등록특허 제60521호에서는 생도토리를 4∼5mm로 절단하여 물 100g당 소금 1.5g이 포함된 염수에 10시간 침전시켜 도토리의 탄닌을 2/3정도 우려내어 떫은맛을 없애고 건조한 후 분말로 분쇄한 다음, 도토리 가루를 옥수수 전분과 6 : 4의 비율로 혼합하여 점착성을 부여하고, 미역을 넣고 끓인 50℃의 미역 국물에 혼합분말을 3 : 7 비율로 넣고 반죽한 다음, 반죽을 압력 제면기계로 열을 발생시키면서 1.5kg/㎠의 압력으로 도토리 국수를 제조하는 방법을 개시하고 있다.In addition, Korean Patent No. 26190 discloses a method of preparing mugwort noodles by mixing 10 dehydrated and 0.5 juice of potato juice collected in April to May, and mixing the mixture with wheat flour 76.5. In Korean Patent No. 29716, a mixture of raw egg and onion juice is mixed with water for kneading barley noodles to knead barley noodles powder, which is formed into noodle noodles and heated with a hot air of 60-65 ° C. to solidify protein components of eggs. It is proposed a method for producing barley noodles by solidifying the noodles of barley noodles. In Korean Patent No. 04200, the washed spinach is immersed in about 2 saline for 2 to 4 hours, and then mixed with degreasing steel to absorb water into the degreasing steel, steamed for 10 minutes, powdered and powdered. It is disclosed a method for producing green spinach noodles by mixing with CMC and steamed flour or buckwheat flour and then kneading with 1 sodium bicarbonate and 10 saline dissolved in saline. Cut into ~ 5mm and settle for 10 hours in brine containing 1.5g of salt per 100g of water, remove 2/3 of tannins from the acorns, remove the astringent taste, dry and pulverize it into powder. To give adhesiveness by mixing at a ratio of 3, 7 and put the mixed powder in a ratio of 3: 7 to 50 ℃ boiling seaweed broth boiled wakame, the pressure of 1.5kg / ㎠ while generating heat with a pressure noodle machine Discloses a method of manufacturing acorn noodles.
그러나, 기존의 특허들은 변비 위장에 효과가 있는 수리취를 이용하여 국수를 제조한 예는 전무한 상태이다.However, the existing patents have never made a case of making noodles using the odor that is effective in constipation camouflage.
이에, 본 발명자는 상기와 같은 효능이 있는 수리취를 우리 식탁위에서 좀 더 자주 접할 수 있는 국수에 혼합반죽하여 수리취 국수를 제조하면, 국수의 소화를 돕고, 변비를 예방할 수 있음을 발견하였고, 본 발명은 이에 기초하여 완성되었다.Thus, the present inventors found that by mixing kneading the odor with the above-mentioned effect in the noodles that can be encountered more frequently on our table to prepare the hydrangea noodle, help digest the noodles, prevent constipation, the present invention Was completed on this basis.
따라서, 본 발명의 목적은 수리취 국수의 제조방법을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a method for producing Noodles.
본 발명의 다른 목적은 변비, 위장 및 항암 효과가 있는 수리취 분말을 함유하는 수리취 국수를 제공하는데 있다.It is another object of the present invention to provide a malodorous noodle containing a malodorous powder having constipation, gastrointestinal and anticancer effects.
상기 목적을 달성하기 위한 본 발명에 따른 수리취 국수의 제조방법은 수리취 분말 1∼20중량, 밀가루 80∼98중량및 소금 0.01∼1중량를 혼합하고, 여기에 물을 첨가하여 반죽하는 것으로 이루어진다.According to the present invention for achieving the above object, a method for producing Noodles with odor is made up of 1 to 20 weights of odor powders, 80 to 98 weights of flour, and 0.01 to 1 weight of salt, and kneaded by adding water thereto.
상기 다른 목적을 달성하기 위한 본 발명에 따른 수리취 국수는 상기 방법으로 제조된다.Noodles according to the present invention for achieving the above another object is produced by the above method.
이하, 본 발명을 좀 더 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
수리취는 우리나라 전역에 서식하는 고냉지 다년초로, 높이 40∼100㎝로서 자줏빛이 돌고, 꽃은 9∼10월에 핀다. 어린 잎을 떡에 넣어 먹는데, 단오의 절식인 수리취 절편이 유명하다. 또한, 성숙한 잎은 말려서 부싯깃으로 사용하기도 한다. 아울러, 수리취는 일반적으로 변비 및 위장에 좋아 한약재로도 사용되어 왔다.Surume is a perennial herb that lives in all over Korea. The height is 40-100cm, purple, and flowers bloom in September-October. Young leaves are eaten in rice cakes, and Dano-shu slices are famous for their sweetness. Mature leaves are also dried and used as tinders. In addition, repair odor is generally used as a herbal medicine for constipation and stomach.
한편, 최근에는 수리취 생즙이 발암물질인 벤조피렌의 활성을 80이상 억제시키며, 살모넬라(Salmonella typhimurium) TA98 균주에 대하여도 80이상의 억제활성을 나타내었고, TA100 균주에 대해서도 86이상의 높은 억제효과를 가짐이 알려지면서(함승시 외, 한국품영양과학회지, 2권 162∼166, 1997년), 수리취에 대한 관심이 고조되었다. 그러나, 상술한 바와 같이, 한약재나 명절에나 먹을 수 있는 절편은 일반적으로 자주 접할 수 없으므로, 일상생활에서는 수리취의 효능을 충분히 살릴 수 없었다.On the other hand, recently, the fresh squeezed juice suppressed the activity of benzopyrene, a carcinogen, by more than 80, Salmonella ( Salmonella typhimurium ) TA98 strains showed more than 80 inhibitory activity, and TA100 strains were known to have a high inhibitory effect of 86 or more (Ham Seung-si et al., Korean Journal of Nutrition and Nutrition, Vol. 2, pp. 162-166, 1997), interest in nuisance has increased. However, as described above, the sections that can be eaten only in herbal medicine or holidays are generally inaccessible, and thus the daily life could not fully utilize the efficacy of the odor.
따라서, 본 발명에서는 수리취 분말을 이용하여 국수를 제조하였다. 본 발명에 사용된 수리취는 4∼9월에 채집한 것으로, 이 시기를 벗어나면, 수리취의 맛과 효능이 떨어지는 단점이 있다.Therefore, in the present invention, noodle was prepared using the malodor powder. The repair odor used in the present invention was collected in April to September, and if it is out of this period, the taste and efficacy of the repair odor are poor.
채집한 수리취는 깨끗이 씻은 후, 탈색이 안될 정도로 건조시킨 다음, 분쇄하여 수리취 분말을 얻는다. 80∼98중량의 밀가루에 혼합되는 수리취 분말은 1∼20중량가 바람직하며, 1중량미만이면 수리취의 효능이 충분히 발휘되지 못하고, 20중량를 초과하면 국수의 고유 물성이 떨어져 반죽이 용이하지 못한 문제가 발생할 수 있다. 아울러, 상기 반죽물에 소금을 0.01∼1중량사용하여 국수의 면발이 부드럽고 찰지게 할 수 있다. 이때, 소금의 사용량이 0.01중량미만이면 첨가효과가 미미하고, 1중량를 초과하면 첨가효과의 상승없이 국수가 짜지는 경향이 있다. 이렇게 조성된 수리취 분말 함유 혼합물에 통상의 국수 제조시 사용되는 양으로 물을 첨가하여 반죽하여 국수를 제조한다.The collected odor is washed thoroughly, dried to the extent of no discoloration, and then pulverized to obtain a odor powder. 1 to 20 weight is preferable for the odor powder mixed in the flour of 80 to 98 weight, less than 1 weight does not exhibit sufficient efficacy of the odor, and if more than 20 weight, the inherent physical properties of noodles is not easy to knead Can be. In addition, by using 0.01 to 1 weight of salt in the dough can make noodle noodle soft and cold. At this time, when the amount of salt used is less than 0.01 weight, the addition effect is insignificant, and when it exceeds 1 weight, the noodles tend to be squeezed without an increase in the addition effect. Noodles are prepared by kneading by adding water in the amount of the odor powder containing the composition thus prepared in the conventional noodle production.
이렇게 제조된 본 발명에 따른 수리취 국수는 맛이나 저작감이 일반 국수에비해 우수할 뿐만 아니라 수리취의 영양성분에 의해 인체에도 유익한 효과가 있다.The sour chopped noodles according to the present invention thus prepared are not only excellent in taste or chewability compared to general noodles, but also have a beneficial effect on the human body by the nutritional component of the odor.
이하, 실시예를 통하여 본 발명을 좀 더 구체적으로 살펴보지만, 하기 실시예에 본 발명의 범주가 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.
실시예 1Example 1
7∼8월에 채취한 수리취를 깨끗하게 세척한 다음, 탈색되지 않을 정도로 자연건조시킨 다음, 분쇄기를 이용하여 분쇄하여 미세분말을 얻었다. 이렇게 얻은 수리취 분말 3kg과 소금 0.2kg을 밀가루 22kg에 혼합하고, 물을 첨가하고 반죽하여 통상의 방법으로 수리취 국수를 제조하였다.The odor collected in July-August was washed clean, dried naturally to the extent that it was not discolored, and then ground using a grinder to obtain fine powder. 3 kg of the hydraulic odor powder thus obtained and 0.2 kg of salt were mixed with 22 kg of flour, water was added, and kneaded to prepare a hydrangea noodle in a conventional manner.
실시예 2Example 2
7∼8월에 채취한 수리취를 깨끗하게 세척한 다음, 탈색되지 않을 정도로 자연건조시킨 다음, 분쇄기를 이용하여 분쇄하여 미세분말을 얻었다. 이렇게 얻은 수리취 분말 1kg과 소금 0.1kg을 밀가루 22kg에 혼합하고, 물을 첨가하고 반죽하여 통상의 방법으로 수리취 국수를 제조하였다.The odor collected in July-August was washed clean, dried naturally to the extent that it was not discolored, and then ground using a grinder to obtain fine powder. 1 kg of the hydraulic odor powder thus obtained and 0.1 kg of salt were mixed with 22 kg of flour, water was added, and kneaded to prepare a hydrangea noodle in a conventional manner.
이렇게 제조된 국수와 시판되는 밀가루가 주성분인 국수를 이용하여 30명의 전문 검사요원으로 하여금 맛과 저작감 등을 테스트하였고, 그 결과를 하기 표 1에 기재하였다.Noodles prepared as such and commercial wheat flour were used as the main ingredient was tested by 30 professional inspectors taste and chewing feeling, and the results are shown in Table 1 below.
상기 표 1로부터 알 수 있는 바와 같이, 본 발명에 따른 국수는 변비, 위장및 항암효과가 있는 수리취를 함유함에도 불구하고, 맛과 저작감에서도 기존의 일반국수에 비해 우수하게 나타났다.As can be seen from Table 1, the noodle according to the present invention, despite containing constipation, gastrointestinal and anti-cancer odors, appeared to be superior to the conventional noodles in taste and chewing feeling.
이와 같이, 본 발명에 따라 수리취 분말을 밀가루에 혼합 반죽하여 국수를 제조하면, 국수의 소화를 도와 어린이 및 노인에게 유익하며, 또한, 수리취는 변비 및 위장에 유익할 뿐만 아니라 항암 효과를 아울러 가지고 있어, 암환자들도 섭취할 수 있는 식품으로써 매우 유용하다.As described above, when noodle is prepared by mixing and kneading the powdered malodor powder according to the present invention in flour, it is beneficial to children and the elderly by helping the digestion of the noodles, and the malodor is not only beneficial to constipation and stomach, but also has an anticancer effect. It is very useful as a food that can be consumed by cancer patients.
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| KR980001057A (en) * | 1996-06-18 | 1998-03-30 | 김영귀 | Assembly structure of louver connector for automobile |
| KR19990003001A (en) * | 1997-06-24 | 1999-01-15 | 김호열 | Raw mugwort syrup and manufacturing method of mugwort processed food using same |
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