KR20170076301A - Functional noddles comprising extract of dried persimmon and method of manufacturing the same - Google Patents
Functional noddles comprising extract of dried persimmon and method of manufacturing the same 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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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- 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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- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Polymers & Plastics (AREA)
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Abstract
본 발명은 곶감 추출물 및 한방 약재 추출물을 포함함으로써, 소화기능 개선에 도움이 되는 기능성 국수 및 그의 제조방법에 관한 것으로서, 상기 기능성 국수는 밀가루, 곶감 추출물, 및 후박나무 껍질, 진피, 지실 및 산사로 이루어진 군으로부터 선택되는 한방 약재 추출물을 포함한다.The present invention relates to a functional noodle useful for improving the digestive function by including a persimmon extract and a herbal medicine extract, and to a method for producing the functional noodle, wherein the functional noodle is selected from the group consisting of flour, dried persimmon extract, Herb extract selected from the group consisting of
Description
본 발명은 곶감 추출물을 포함하는 기능성 국수 및 그의 제조방법에 관한 것으로, 보다 상세하게는 곶감 추출물 및 한방 약재 추출물을 포함함으로써, 소화기능 개선에 도움이 되는 기능성 국수 및 그의 제조방법에 관한 것이다.The present invention relates to a functional noodle including a dried persimmon extract and a method for producing the functional noodle. More particularly, the present invention relates to a functional noodle useful for improving the digestive function by including a persimmon extract and a herbal medicine extract.
국수는 특유의 모양과 목을 넘어가는 부드러운 식감으로 인해 동서양과 인종에 관계없이 사랑받는 음식으로, 다양한 면과 고명 그리고 국물 등의 조합에 의해 수만 가지의 맛을 선사한다는 것이 매력이다. Noodles are a favorite food regardless of eastern and western and ethnic origin due to its unique shape and soft texture that crosses the neck, and it is attractive that it gives tens of thousands of flavors by combination of various sides, sake and soup.
일반적으로 국수는 밀가루, 메밀가루(한국공개특허 제10-1995-0030847호), 감자 가루(한국공개특허 제10-2013-0060407호) 등을 소금물로 혼합하여 혼합기에서 반죽하고, 이를 롤러 등을 여러 차례 통과시켜 면대를 형성한 후 절출하고 건조하여 제조하는 비교적 공정이 간단한 전통식품이다.In general, noodles are prepared by mixing wheat flour, buckwheat flour (Korean Patent Laid-Open No. 10-1995-0030847), potato flour (Korean Patent Laid-Open No. 10-2013-0060407) with salt water, kneading in a mixer, It is a relatively simple process which is made by cutting and drying after passing through several times.
국수는 품질의 특성을 쫄깃한 정도, 먹을 때 표면의 촉감, 국수 자체의 색상으로 평가하며, 배합원료의 특성과 배합수 함량, 건조방법에 따라서 품질이 많이 달라지게 된다.The quality of noodles is assessed by the quality of the quality, the texture of the surface at the time of eating, and the color of the noodle itself. The quality of the noodles varies depending on the characteristics of the ingredients, the content of the ingredients, and the drying method.
또한, 곶감은 떫은 감을 박피 후 건조하여 제조하며 오래전부터 우리나라에서 애용되고 있는 과실 건조가공품으로 떫은 감의 50% 이상이 곶감으로 가공되고 있다. In addition, dried persimmons are manufactured by peeling and then dried persimmon. Over 50% of persimmon has been processed into dried persimmon.
곶감은 가을에 일시적으로 다량으로 출하되는 감 과실의 이용기간을 연장하는 가장 중요한 수단으로 건조과정에서 생감보다 약 4배 정도의 단맛이 증가하며 비타민 A의 함량도 증가한다.Dried persimmon is the most important means of prolonging the use period of persimmon fruit which is temporarily shipped in autumn. It increases the sweetness about 4 times as much as that of fresh persimmon during the drying process and increases the content of vitamin A.
한편, 기능성 국수의 예로는 상황버섯이 첨가된 국수(한국공개특허 제10-2007-0013652호), 느릅나무를 포함하는 기능성 국수(한국공개특허 제10-2012-0080791호), 마를 함유하는 기능성 국수(한국공개특허 제10-2012-0080312호) 등이 개시되어 있으나, 곶감 추출물을 포함하는 기능성 국수에 대해서는 아직 알려져 있지 않은 실정이다. Examples of functional noodles include functional noodles containing Korean mushrooms (Korean Patent Laid-Open No. 10-2007-0013652), functional noodles containing elm (Korean Patent Laid-Open No. 10-2012-0080791) Noodles (Korean Patent Laid-Open No. 10-2012-0080312) have been disclosed, but functional noodles containing dried persimmon extract have not yet been known.
본 발명은 상기와 같은 종래기술의 문제점을 해결하기 위한 것으로서, 본 발명의 목적은 곶감 추출물 및 한방 약재 추물물을 포함함으로써, 소화기능 개선에 도움이 되는 기능성 국수를 제공하는 것이다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and an object of the present invention is to provide functional noodles useful for improving the digestive function by including persimmon extract and herbal medicine.
본 발명의 다른 목적은 곶감 추출물 및 한방 약재 추물물을 포함함으로써, 소화기능 개선에 도움이 되는 기능성 국수의 제조방법을 제공하는 것이다. Another object of the present invention is to provide a method for producing functional noodles which is useful for improving the digestive function by including persimmon extract and oriental medicinal herb extract.
본 발명은 상기의 목적을 달성하기 위하여, 밀가루, 곶감 추출물, 및 후박나무 껍질, 진피, 지실 및 산사로 이루어진 군으로부터 선택되는 한방 약재 추출물을 포함하는 기능성 국수를 제공한다.In order to achieve the above object, the present invention provides functional noodles comprising a herbal medicine extract selected from the group consisting of flour, dried persimmon extract, and bark, bark, dermis, persimmon, and sorghum.
또한, 본 발명은 (a) 후박나무 껍질, 진피, 지실 및 산사로 이루어진 군으로부터 선택되는 한방약재 추출물, 곶감 추출물 및 정제염을 혼합한 혼합물을 분쇄하는 단계, (b) 반죽기에 밀가루 및 상기 단계에서 분쇄한 분쇄물을 투입하고, 반죽하여 국수용 반죽물을 제조하는 단계, (c) 상기 단계에서 제조한 국수용 반죽물을, 국수제조 장치의 압연 롤러에 통과시켜 소정 두께의 면대를 제조하는 단계, (d) 상기 단계에서 제조한 면대를, 국수제조 장치의 압연롤러 말단에 설치된 절출기를 이용하여, 면대를 원하는 규격으로 절단하여 면발을 제조하는 단계, 및 (e) 상기 단계에서 제조된 면발을, 면대에 걸어 건조실 내에서 건조하는 단계를 포함하는 기능성 국수의 제조방법을 제공한다. The present invention also relates to a method for preparing a medicinal herb, comprising the steps of: (a) pulverizing a mixture of a herbal medicine extract, a persimmon extract and a purified salt selected from the group consisting of a bark, a dermis, Preparing a kneaded product for a noodle by kneading and kneading the kneaded product, (c) passing the kneaded product produced in the above step through a rolling roller of a noodle manufacturing apparatus to produce a face sheet having a predetermined thickness (d) cutting the cotton fabric to a desired size using a cutter provided at the end of the rolling roller of the noodle manufacturing apparatus to manufacture the cotton fabric; and (e) , Drying the product in a drying chamber by hanging it on a face plate.
본 발명에 의하면, 지역 특산물인 곶감을 식소재로 활용하고, 전통 한방약재를 사용하여 소화기능의 개선에 도움이 되는 기능성 국수, 특히 기능성 우리밀 국수를 제공할 수 있다. According to the present invention, it is possible to provide functional noodles, in particular, functionalized domestic noodles, which are useful for improving the digestive function by using traditional oriental medicinal materials and using persimmons as local ingredients.
도 1은 본 발명에 의한 기능성 국수의 제조공정도를 나타낸 것이다.1 shows a process flow for producing functional noodles according to the present invention.
본 발명은 밀가루, 곶감 추출물, 및 후박나무 껍질, 진피, 지실 및 산사로 이루어진 군으로부터 선택되는 한방 약재 추출물을 포함하는 기능성 국수에 관한 것이다.The present invention relates to functional noodles comprising a herbal medicine extract selected from the group consisting of wheat flour, dried persimmon extract, and bark bark, dermis, flax, and sorghum.
본 발명의 상기 기능성 국수에 포함되는 곶감 추출물의 원료인 곶감은 비타민 A, 비타민 C(사과의 약 10배) 등 풍부한 영양성분과 설사치료 및 고혈압 예방에 도움이 되는 탄닌 성분을 함유하고 있으며, 숙취해소, 면역력 증가 등 여러 가지 효능이 있는 것으로 알려져 있다. The dried persimmons contained in the functional noodles contained in the functional noodles of the present invention are rich in nutrients such as vitamin A and vitamin C (about 10 times as much as apples) and contain tannins which are useful for the treatment of diarrhea and prevention of hypertension, It is known that there are various effects such as elimination, increase immunity and so on.
본 발명의 상기 기능성 국수에 포함되는 후박(厚朴)은 기를 순환시키고 아래로 내리는 효능이 있어 가스가 차서 부풀어 오른 증상을 치료하고, 진피(陳皮)는 체한 기운을 순환시켜 위장이 스스로 건강해 지도록 돕는 효능을 가지고 있다.The noodles contained in the functional noodles according to the present invention are effective to circulate and down the flour and treat the symptoms of swelling caused by the gas so that the dendritic cells can circulate the aeration to make the stomach self healthy It has the helping effect.
또한, 본 발명의 상기 기능성 국수에 포함되는 지실(枳實)은 탱자나무의 열마를 건조한 것으로 위장의 가스제거에 도움이 되는 효능을 가지고 있고, 산사(山)는 비위를 따뜻하게 하여 소화를 촉진하며, 고기를 먹고 체했을 때 효과가 있으며, 복통, 구토, 설사, 위산과다, 만성장염 등에 사용되고 있다. In addition, the fungus contained in the functional noodles of the present invention is a dry fungus of the tangerine tree and has an effect of helping to remove the gas of the stomach. The mountain fungus warms the noodles and promotes digestion , It is effective when you eat meat and sore, abdominal pain, vomiting, diarrhea, gastric hyperplasia, chronic enteritis is used.
본 발명의 상기 기능성 국수에 포함되는 상기 곶감 추출물은 곶감 열수 추출물 또는 곶감 효소 추출물일 수 있다.The dried persimmon extract contained in the functional noodles of the present invention may be a persimmon hot-water extract or a persimmon enzyme extract.
본 발명의 상기 기능성 국수에서, 상기 곶감 열수 추출물은 증류수 100 중량부에 대하여, 파쇄한 곶감 5 내지 15 중량부, 바람직하게는 7.5 내지 12.5 중량부를 증류수에 첨가하여, 55 내지 65℃, 바람직하게는 58 내지 62℃에서 20 내지 30 시간, 바람직하게는 22 내지 26 시간 동안 추출하여 수득할 수 있다. In the functional noodle of the present invention, the dried persimmon hot-water extract is prepared by adding 5 to 15 parts by weight, preferably 7.5 to 12.5 parts by weight of crushed dried persimmon to 100 parts by weight of distilled water, to distilled water at 55 to 65 ° C, At 58 to 62 ° C for 20 to 30 hours, preferably 22 to 26 hours.
본 발명의 상기 기능성 국수에서, 상기 효소는 펙티나아제, 아밀라아제, 비스코자임 및 셀룰라아제로 이루어진 군으로부터 선택되는 1종 이상, 바람직하게는 상기 펙티나아제, 아밀라아제, 비스코자임 및 셀룰라아제일 수 있다.In the functional noodles of the present invention, the enzyme may be at least one selected from the group consisting of pectinase, amylase, viscose and cellulase, preferably the pectinase, amylase, viscose and cellulase.
본 발명의 상기 기능성 국수에서, 상기 곶감 효소 추출물은 파쇄한 곶감의 중량 대비 0.5 내지 10 %(w/w), 바람직하게는 4 내지 6 %(w/w)의 상기 효소를 첨가하여 45 내지 50℃에서 0.5 내지 1.5 시간 동안 반응시킨 후, 원심분리하여 얻은 상등액을 감압 농축 및 동결건조하여 수득할 수 있다. In the functional noodles of the present invention, the persimmon enzyme extract is added in an amount of 0.5 to 10% (w / w), preferably 4 to 6% (w / w) relative to the weight of the ground persimmon, Deg.] C for 0.5 to 1.5 hours, and centrifuged to obtain a supernatant which is then concentrated under reduced pressure and lyophilized.
본 발명의 상기 기능성 국수에서, 상기 한방 약재 추출물은 증류수 100 중량부에 대하여 상기 각 약재 1 내지 5 중량부, 바람직하게는 1 내지 2 중량부를 증류수에 첨가하여, 100 내지 120℃, 바람직하게는 105 내지 115℃에서 0.5 내지 5 시간, 바람직하게는 1 내지 3 시간 동안 열수 추출하여 수득할 수 있다. In the functional noodles of the present invention, the herbal medicine extract may be prepared by adding 1 to 5 parts by weight, preferably 1 to 2 parts by weight, of each of the above-mentioned medicines to 100 parts by weight of distilled water, To 115 ° C for 0.5 to 5 hours, preferably for 1 to 3 hours.
본 발명의 상기 기능성 국수는 상기 밀가루 100 중량부에 대하여, 상기 곶감 추출물 1 내지 10 중량부, 바람직하게는 3 내지 7 중량부를 포함할 수 있다.The functional noodles of the present invention may contain 1 to 10 parts by weight, preferably 3 to 7 parts by weight, of the dried persimmon extract, relative to 100 parts by weight of the flour.
본 발명의 상기 기능성 국수는 상기 밀가루 100 중량부에 대하여, 상기 한방 약재 추출물 30 내지 40, 바람직하게는 35 내지 40 중량부를 포함할 수 있다.The functional noodles of the present invention may comprise 30 to 40, preferably 35 to 40 parts by weight of the herbal medicine extract, based on 100 parts by weight of the flour.
본 발명의 상기 기능성 국수는 상기 밀가루 100 중량부에 대하여, 정제염 0.5 내지 2 중량부, 바람직하게는 1 내지 1.5 중량부를 더 포함할 수 있다.The functional noodles of the present invention may further comprise 0.5 to 2 parts by weight, preferably 1 to 1.5 parts by weight, of the purified salt, based on 100 parts by weight of the flour.
또한, 본 발명은 (a) 후박나무 껍질, 진피, 지실 및 산사로 이루어진 군으로부터 선택되는 한방약재 추출물, 곶감 추출물 및 정제염을 혼합한 혼합물을 분쇄하는 단계, (b) 반죽기에 밀가루 및 상기 단계에서 분쇄한 분쇄물을 투입하고, 반죽하여 국수용 반죽물을 제조하는 단계, (c) 상기 단계에서 제조한 국수용 반죽물을, 국수제조 장치의 압연 롤러에 통과시켜 소정 두께의 면대를 제조하는 단계, (d) 상기 단계에서 제조한 면대를, 국수제조 장치의 압연롤러 말단에 설치된 절출기를 이용하여, 면대를 원하는 규격으로 잘라 면발을 제조하는 단계, 및 (e) 상기 단계에서 제조된 면발을, 면대에 걸어 건조실 내에서 건조하는 단계를 포함하는 기능성 국수의 제조방법에 관한 것이다. The present invention also relates to a method for preparing a medicinal herb, comprising the steps of: (a) pulverizing a mixture of a herbal medicine extract, a persimmon extract and a purified salt selected from the group consisting of a bark, a dermis, Preparing a kneaded product for a noodle by kneading and kneading the kneaded product, (c) passing the kneaded product produced in the above step through a rolling roller of a noodle manufacturing apparatus to produce a face sheet having a predetermined thickness (d) cutting the cotton cloth into a desired size using a cutter installed at the end of the rolling roller of the noodle manufacturing apparatus, and (e) Drying it in a drying chamber by hanging it on a face plate.
본 발명의 상기 기능성 국수의 제조방법에서, 상기 곶감 추출물은 곶감 열수 추출물 또는 곶감 효소 추출물이고, 상기 효소는 펙티나아제, 아밀라아제, 비스코자임 및 셀룰라아제로 이루어진 군으로부터 선택되는 1종 이상, 바람직하게는 상기 펙티나아제, 아밀라아제, 비스코자임 및 셀룰라아제일 수 있다.In the method for producing functional noodles according to the present invention, the dried persimmon extract may be at least one selected from the group consisting of pectinase, amylase, viscose, and cellulase, preferably at least one selected from the group consisting of pectinase, The pectinase, the amylase, the viscose, and the cellulase.
본 발명의 상기 기능성 국수의 제조방법에서, 상기 곶감 열수 추출물, 곶감 효소 추출물 및 한방약재 추출물의 제조방법에 대해서는 상기 기능성 국수에서 설명한 바와 동일하므로, 자세한 내용은 생략한다.In the method for producing functional noodles according to the present invention, the process for preparing the dried persimmon hot-water extract, persimmon enzyme extract and herbal medicine extract is the same as that described in the functional noodle, and therefore, detailed description thereof will be omitted.
본 발명의 상기 기능성 국수의 제조방법에서, 상기 (a) 단계는 밀가루 100 중량부에 대하여, 상기 한방 약재 추출물 30 내지 40 중량부, 바람직하게는 35 내지 40 중량부, 상기 곶감 추출물 1 내지 10 중량부, 바람직하게는 3 내지 7 중량부 및 정제염 0.5 내지 2 중량부, 바람직하게는 1 내지 1.5 중량부를 혼합한 혼합물을 분쇄하는 단계일 수 있다.In the method for producing functional noodles according to the present invention, the step (a) comprises 30 to 40 parts by weight, preferably 35 to 40 parts by weight of the herbal medicine extract, 1 to 10 parts by weight of the dried persimmon extract By weight, preferably 3 to 7 parts by weight, and 0.5 to 2 parts by weight, preferably 1 to 1.5 parts by weight, of the tablet salt may be pulverized.
본 발명의 상기 기능성 국수의 제조방법에서, 상기 (c) 단계에서 건조된 국수를 원하는 규격으로 잘라 포장하는 단계를 더 포함할 수 있다In the method for producing functional noodles according to the present invention, the step (c) may further include cutting and packing the dried noodles into a desired size
이하 실시예를 통하여 본 발명을 보다 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로, 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to examples. However, these are intended to further illustrate the present invention, and the scope of the present invention is not limited thereto.
<제조예 1> (곶감 열수 추출물의 제조)≪ Preparation Example 1 > (Preparation of dried persimmon hot water extract)
꼭지와 씨를 제거한 곶감 100g에 증류수 100㎖를 첨가하여 30초 동안 믹서기로 파쇄하였다.To 100 g of dried persimmons, 100 ml of distilled water was added and the mixture was disintegrated with a blender for 30 seconds.
상기 파쇄된 곶감 20g에 증류수 200㎖를 첨가하여 60℃에서 24시간 동안 추출하여 곶감 열수 추출물을 제조하였다.200 mg of distilled water was added to 20 g of the crushed dried persimmon, and the extract was dried at 60 ° C. for 24 hours to prepare dried persimmon hot-water extract.
<제조예 2> (곶감 효소 추출물의 제조)≪ Preparation Example 2 > (Preparation of persimmon enzyme extract)
꼭지와 씨를 제거한 곶감 100g에 증류수 100㎖를 첨가하여 30초 동안 믹서기로 파쇄하였다.To 100 g of dried persimmons, 100 ml of distilled water was added and the mixture was disintegrated with a blender for 30 seconds.
상기 파쇄된 곶감의 중량 대비 5 %(w/w)의 효소(펙티나아제, 아밀라아제, 비스코자임 및 셀룰라아제)를 첨가하여 50℃에서 1시간 동안 반응시킨 후, 4℃의 온도에서 4500rpm의 회전속도로 10분 동안 원심분리하여 얻은 상등액을 5mmTorr로 감압하여 농축하고, -20℃에서 동결건조하여 곶감 효소 추출물을 제조하였다.(Pectinase, amylase, viscose, and cellulase) was added to the crushed persimmon powder at 5 ° C (w / w), and the mixture was reacted at 50 ° C for 1 hour. For 10 minutes. The supernatant was concentrated under reduced pressure of 5 mm Torr, and lyophilized at -20 ° C to prepare a persimmon enzyme extract.
<제조예 3> (곶감 효소 추출물의 제조)≪ Preparation Example 3 > (Preparation of persimmon enzyme extract)
효소의 첨가량을 파쇄된 곶감의 중량 대비 0.5 %(w/w)로 한 것 이외에는 상기 제조예 2와 동일하게 실시하여 곶감 효소 추출물을 제조하였다. The dried persimmon enzyme extract was prepared in the same manner as in Preparation Example 2 except that the amount of enzyme added was 0.5% (w / w) based on the weight of the ground persimmon.
<제조예 4> (한방 약재 추출물의 제조)≪ Preparation Example 4 > (Preparation of herbal medicine extract)
증류수 3L에 한방 약제인 후박나무 껍질, 진피, 지실 및 산사 각각 50g(총 200g)을 첨가하여, 110℃에서 1시간 동안 열수 추출하여 한방 약재 추출물을 제조하였다.50 g (total of 200 g) of each of herbaceous bark, dermis, duckweed and sea lice was added to 3 L of distilled water, and the herbal medicine extract was prepared by hot water extraction at 110 캜 for 1 hour.
<실시예 1> (곶감 효소 추출물 및 한방 약재 추출물을 포함하는 기능성 국수의 제조)Example 1 (Preparation of functional noodles containing persimmon extract and herbal medicine extract)
상기 제조예 2에서 제조한 곶감 효소 추출물 25g, 상기 제조예 4에서 제조한 한방 약재 추출물 180g 및 정제염 6g을 믹서기에 넣고 분쇄하였다.25 g of the persimmon extract prepared in Preparation Example 2, 180 g of the herbal medicine extract prepared in Preparation Example 4 and 6 g of purified salt were added to a blender and pulverized.
반죽기에 우리밀인 금강밀(Triticum aestivum L.) 밀가루 500g 및 상기 단계에서 분쇄한 분쇄물 200g을 투입하고, 반죽하여 국수용 반죽물을 제조하였다.In a kneader, a tritium 500 g of aestivum L.) flour and 200 g of pulverized pulverized product in the above step were added and kneaded to prepare a kneader for a noodle.
상기에서 제조한 국수용 반죽물을, 국수제조 장치의 압연 롤러에 통과시켜 1 mm 두께의 면대를 제조한 후, 상기 제조한 면대를 국수제조 장치의 압연롤러 말단에 설치된 절출기를 이용하여, 일정한 규격으로 잘라 면발을 제조하였다. The kneaded product for noodles prepared above was passed through a rolling roller of a noodle manufacturing apparatus to produce a face sheet having a thickness of 1 mm and then the prepared face sheet was cut to a certain size using a cutter installed at the end of the rolling roller of the noodle manufacturing apparatus To prepare a cotton bud.
상기 단계에서 제조한 면발을, 면대에 걸어 건조실 내에서 55℃에서 3.5시간 동안 열풍 건조시켜, 곶감 효소 추출물 및 한방 약재 추출물을 포함하는 기능성 국수를 제조하였다.The noodles prepared in the above step were dried in a drying chamber at 55 ° C for 3.5 hours in a drying chamber to prepare functional noodles containing persimmon extract and herbal medicine extract.
<실시예 2> (곶감 효소 추출물 및 한방 약재 추출물을 포함하는 기능성 국수의 제조)Example 2 (Production of functional noodles containing persimmon extract and herbal medicine extract)
곶감 효소 추출물로 제조예 3에서 제조한 곶감 효소 추출물을 사용한 것 이외에는 실시예 1과 동일하게 실시하여 곶감 효소 추출물 및 한방 약재 추출물을 포함하는 기능성 국수를 제조하였다.Functional noodles containing persimmon extract and oriental medicinal herb extract were prepared in the same manner as in Example 1, except that the persimmon extract prepared in Preparation Example 3 was used as the persimmon extract.
<실시예 3> (곶감 열수 추출물 및 한방 약재 추출물을 포함하는 기능성 국수의 제조)Example 3 (Production of functional noodles containing persimmon extract and herbal medicine extract)
곶감 효소 추출물 대신에 제조예 1에서 제조한 곶감 열수 추출물을 사용한 것 이외에는 실시예 1과 동일하게 실시하여, 곶감 열수 추출물 및 한방 약재 추출물을 포함하는 기능성 국수를 제조하였다.Functional noodles containing dried persimmon hot-water extract and herbal medicine extract were prepared in the same manner as in Example 1, except that the persimmon hot-water extract prepared in Preparation Example 1 was used instead of the persimmon enzyme extract.
<비교예 1> (파쇄한 곶감을 포함하는 기능성 국수의 제조)≪ Comparative Example 1 > (Preparation of functional noodles containing crushed dried persimmons)
꼭지와 씨를 제거한 곶감 100g에 증류수 100㎖를 첨가하여 30초 동안 믹서기로 파쇄한 곶감 25g 및 정제염 6g을 믹서기에 넣고 분쇄하였다.100 g of dried persimmons, 100 g of dried persimmons, and 25 g of dried persimmons crushed by a blender for 30 seconds and 6 g of tablets were ground in a blender and pulverized.
반죽기에 우리밀인 금강밀(Triticum aestivum L.) 밀가루 500g 및 상기 단계에서 분쇄한 분쇄물 200g을 투입하고, 반죽하여 국수용 반죽물을 제조하였다.In a kneader, a tritium 500 g of aestivum L.) flour and 200 g of pulverized pulverized product in the above step were added and kneaded to prepare a kneader for a noodle.
상기에서 제조한 국수용 반죽물을, 국수제조 장치의 압연 롤러에 통과시켜 1 mm 두께의 면대를 제조한 후, 상기 제조한 면대를 국수제조 장치의 압연롤러 말단에 설치된 절출기를 이용하여, 일정한 규격으로 잘라 면발을 제조하였다. The kneaded product for noodles prepared above was passed through a rolling roller of a noodle manufacturing apparatus to produce a face sheet having a thickness of 1 mm and then the prepared face sheet was cut to a certain size using a cutter installed at the end of the rolling roller of the noodle manufacturing apparatus To prepare a cotton bud.
상기 단계에서 제조한 면발을, 면대에 걸어 건조실 내에서 55℃에서 3.5시간 동안 열풍 건조시켜, 파쇄한 곶감을 포함하는 기능성 국수를 제조하였다.The noodles prepared in the above step were dried in a drying chamber at 55 ° C for 3.5 hours by hanging on a cotton cloth to prepare functional noodles containing crushed dried persimmons.
<비교예 2> (곶감 열수 추출물을 포함하는 기능성 국수의 제조)≪ Comparative Example 2 > (Preparation of functional noodles containing dried persimmon hot water extract)
한방 약재 추출물을 사용하지 않은 것 이외에는 상기 실시예 3과 동일하게 실시하여, 곶감 열수 추출물을 포함하는 기능성 국수를 제조하였다.A functional noodle containing a dried persimmon hot water extract was prepared in the same manner as in Example 3 except that the herbal medicine extract was not used.
<비교예 3> (곶감 효소 추출물을 포함하는 기능성 국수의 제조)≪ Comparative Example 3 > (Preparation of functional noodles containing persimmon extract)
한방 약재 추출물을 사용하지 않은 것 이외에는 상기 실시예 1과 동일하게 실시하여, 곶감 효소 추출물을 포함하는 기능성 국수를 제조하였다.Functional noodles containing the persimmon extract were prepared in the same manner as in Example 1, except that the herbal medicine extract was not used.
<비교예 4> (한방 약재 추출물을 포함하는 기능성 국수의 제조)≪ Comparative Example 4 > (Production of functional noodles containing herbal medicine extract)
곶감 효소 추출물을 사용하지 않은 것 이외에는 상기 실시예 1과 동일하게 실시하여, 곶감 효소 추출물을 포함하는 기능성 국수를 제조하였다.Functional noodles containing the persimmon extract were prepared in the same manner as in Example 1, except that the persimmon extract was not used.
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. It will be understood that the present invention can be changed.
Claims (9)
(b) 반죽기에 밀가루 및 상기 단계에서 분쇄한 분쇄물을 투입하고, 반죽하여 국수용 반죽물을 제조하는 단계;
(c) 상기 단계에서 제조한 국수용 반죽물을, 국수제조 장치의 압연 롤러에 통과시켜 소정 두께의 면대를 제조하는 단계;
(d) 상기 단계에서 제조한 면대를, 국수제조 장치의 압연롤러 말단에 설치된 절출기를 이용하여, 면대를 원하는 규격으로 잘라 면발을 제조하는 단계; 및
(e) 상기 단계에서 제조된 면발을, 면대에 걸어 건조실 내에서 건조하는 단계를 포함하는 기능성 국수의 제조방법. (a) pulverizing a mixture of a herbal medicine extract, a persimmon extract and a refined salt, which is selected from the group consisting of bark, bark, dermis, flax, and sorghum;
(b) adding wheat flour to the kneader and pulverized material pulverized in the step, and kneading to prepare a kneaded batter for a noodle;
(c) passing the kneaded batter produced in the above step through a rolling roller of a noodle manufacturing apparatus to produce a face sheet having a predetermined thickness;
(d) fabricating the cotton fabric by cutting the cotton fabric to a desired size using a cutter provided at a rolling roller end of the noodle manufacturing apparatus; And
(e) drying the dried noodles in the drying chamber by hanging the noodles produced in the above step on a face plate.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101887122B1 (en) | 2018-01-25 | 2018-08-09 | 농업회사법인 (주) 호야바이오텍 | Method for preparing functional noodle comprising auricularia auricula judae and functional noodle prepared thereof |
| CN109468697A (en) * | 2018-10-22 | 2019-03-15 | 杭州优标科技有限公司 | A kind of composite fibre and preparation method thereof comprising gold and silver boisiana extract |
| KR20200041440A (en) * | 2018-10-12 | 2020-04-22 | 강모제 | Method for making Chinese pepper noodles |
| KR20200054017A (en) * | 2018-11-09 | 2020-05-19 | 동의대학교 산학협력단 | Method of manufacturing kneading compostion for barley processed foods |
-
2015
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101887122B1 (en) | 2018-01-25 | 2018-08-09 | 농업회사법인 (주) 호야바이오텍 | Method for preparing functional noodle comprising auricularia auricula judae and functional noodle prepared thereof |
| KR20200041440A (en) * | 2018-10-12 | 2020-04-22 | 강모제 | Method for making Chinese pepper noodles |
| CN109468697A (en) * | 2018-10-22 | 2019-03-15 | 杭州优标科技有限公司 | A kind of composite fibre and preparation method thereof comprising gold and silver boisiana extract |
| KR20200054017A (en) * | 2018-11-09 | 2020-05-19 | 동의대학교 산학협력단 | Method of manufacturing kneading compostion for barley processed foods |
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