KR20060058615A - Cooking for perippa spaghetti - Google Patents
Cooking for perippa spaghetti Download PDFInfo
- Publication number
- KR20060058615A KR20060058615A KR1020040097730A KR20040097730A KR20060058615A KR 20060058615 A KR20060058615 A KR 20060058615A KR 1020040097730 A KR1020040097730 A KR 1020040097730A KR 20040097730 A KR20040097730 A KR 20040097730A KR 20060058615 A KR20060058615 A KR 20060058615A
- Authority
- KR
- South Korea
- Prior art keywords
- perilla
- noodles
- perippa
- spaghetti
- cooking
- Prior art date
Links
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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
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)
- Noodles (AREA)
Abstract
본 발명은 들깨 면류에 관한 것이다.The present invention relates to perilla noodles.
즉 들깨에 열을 가하여 지방질을 약 60% 제거한 후 건조하고 미세분말화 한 것을 주원료로 하고, 먹을 때에 각종 양념을 첨가하여 죽 상태로 만든 다음 칼국수, 국수 등을 만들어 들깨 면류 제조방법에 관한 것이다.In other words, heat is applied to perilla to remove about 60% of the fat, dried and finely powdered as the main raw material, when eating various kinds of condiments to make a porridge and then made noodles, noodles and so on perilla perilla noodles manufacturing method.
본 발명은 기히 출원된 출원번호 호 녹즙을 흡착 교반한 들깨 수재비 원료의 제조방법의 상호관계이다.The present invention is a correlation between the method of manufacturing the perilla seedlings raw material adsorbed and stirred application No.
Description
들깨를 주원료로 하고 여기에 미꾸라지, 굴, 다시마를 처가한 칼국수를 만들어 건강을 보조하는데 목적이 있다.The main ingredient is perilla, and the purpose is to support the health by making kalguksu with loach, oyster and kelp.
종래에는 칼국수는 스프를 만드는데 있어서 닭을 원료로 하거나 소고기를 원료로 하였다.Conventionally, kalguksu is made from chicken or beef as a raw material for making soup.
본 발명은 들깨를 주원료로 하고 미꾸라지, 굴, 오징어, 땅콩, 다시마를 첨가한 칼국수를 얻고자 하는 신규한 발명이다.The present invention is a novel invention to obtain kalguksu, which contains perilla as the main ingredient and loach, oyster, squid, peanut, and kelp.
본 발명은 양질의 들깨를 선별하고 세척한 다음 건조기나 태양으로 건조하고 100℃∼120℃로 가열한 다음 약 60%의 지방질을 제거한다. 추출된 지방질은 들깨 기름으로 활용한다. 이때 생성된 들깨박은 마쇄기에서 마쇄하고 분쇄기에서 60 목사 이상으로 미분하여 들깨 분말을 만든다.The present invention screens and washes good quality perilla, then dried in a dryer or sun, heated to 100 ° C. to 120 ° C., and then removes about 60% of fat. The extracted fat is used as perilla oil. The produced perilla seed is ground in a mill and finely divided into more than 60 pastors in the mill to make perilla powder.
이상 만들어진 들깨 분말에 영양을 높이기 위하여 인체에 필요한 각종 영양소가 풍부하게 함유된 미꾸라지, 조개, 굴, 다시마, 오징어, 땅콩과 향신료로서 마늘, 생강, 산초, 마 등을 혼합 교반한 다음 60 목사 이상으로 미분한다. In order to enhance the nutrition of the perilla powder produced above, mix and stir the loach, shellfish, oyster, kelp, squid, peanuts and garlic, ginger, sancho and hemp which are rich in various nutrients necessary for the human body. Differentiate.
이상과 같이 들깨죽 원료를 만들고 면류로서 칼국수, 보통국수, 보리국수, 메밀국수, 칡국수 등을 첨가하는 것을 원칙으로 한다.It is a rule to make raw perilla as raw materials and add kalguksu, plain noodles, barley noodles, soba noodles, or noodles as noodles.
(제 1 공정)(First process)
들깨를 선별하고 물로서 세척하고 건조기에서 건조한다.Perilla is screened, washed with water and dried in a dryer.
(제 2 공정)(Second process)
건조된 들깨를 100℃∼120℃로 회전로에서 20∼30분 가열한 다음 고압압착기로 지방질을 추출한다.The dried perilla is heated in a rotary furnace at 100 ° C to 120 ° C for 20 to 30 minutes, and the fat is extracted with a high pressure press.
(제 3 공정)(Third process)
지방질이 추출된 대두박을 마쇄기로 마쇄하고 분쇄기로 60 목사 이상으로 미분화 한다.The soybean meal from which fat is extracted is ground with a mill and ground to 60 mills or more with a mill.
(제 4 공정)(Fourth process)
미꾸라지, 조개, 굴, 다시마, 오징어, 땅콩, 마를 세척하고 혼합 연마기로서 연마한다.Loach, shellfish, oysters, kelp, squids, peanuts and hemp are washed and ground with a mixed grinder.
(제 5 공정)(5th process)
소맥분을 물로서 교반 면을 형성한다.Wheat flour is used as water to form a stirring surface.
[실시예 1]Example 1
들깨죽 들깨 70% 미꾸라지 10% Perilla perilla 70% loach 10%
굴 2% 마 2% Oyster 2% Hemp 2%
다시마 2% 오징어 2% Kelp 2% Squid 2%
조개 2% 땅콩 2% Shellfish 2% Peanut 2%
마늘 2% 생강 2% Garlic 2% Ginger 2%
산초 2% 파 2% Sancho 2% green onion 2%
면 소맥분 100% 100% cotton flour
이와같은 본 발명은 종래의 국수류나 특히 칼국수의 고정관념을 넘어서 영양이 풍부하고 "미네랄"이 함유된 건강식으로 그 효과가 특이한 효과가 있다.Such a present invention is beyond the conventional stereotypes of noodles and especially kalguksu, a nutritional rich and healthy food containing "mineral" has an effect that is unique.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040097730A KR20060058615A (en) | 2004-11-25 | 2004-11-25 | Cooking for perippa spaghetti |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040097730A KR20060058615A (en) | 2004-11-25 | 2004-11-25 | Cooking for perippa spaghetti |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20060058615A true KR20060058615A (en) | 2006-05-30 |
Family
ID=37153656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020040097730A KR20060058615A (en) | 2004-11-25 | 2004-11-25 | Cooking for perippa spaghetti |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20060058615A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687739A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla food |
| CN103766751A (en) * | 2014-01-24 | 2014-05-07 | 赵杏珍 | Medicine-food homology noodles for preventing and treating respiratory diseases and lung cancer caused by haze |
| KR102180498B1 (en) * | 2020-02-20 | 2020-11-19 | 황치익 | Apparatus of manufacturing perilla meal for noodle of perilla |
-
2004
- 2004-11-25 KR KR1020040097730A patent/KR20060058615A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687739A (en) * | 2011-03-25 | 2012-09-26 | 路芳民 | Perilla food |
| CN103766751A (en) * | 2014-01-24 | 2014-05-07 | 赵杏珍 | Medicine-food homology noodles for preventing and treating respiratory diseases and lung cancer caused by haze |
| KR102180498B1 (en) * | 2020-02-20 | 2020-11-19 | 황치익 | Apparatus of manufacturing perilla meal for noodle of perilla |
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| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |