KR20190018842A - Dough composition for noodle cooking containing Vegetable juice - Google Patents
Dough composition for noodle cooking containing Vegetable juice Download PDFInfo
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- KR20190018842A KR20190018842A KR1020170103461A KR20170103461A KR20190018842A KR 20190018842 A KR20190018842 A KR 20190018842A KR 1020170103461 A KR1020170103461 A KR 1020170103461A KR 20170103461 A KR20170103461 A KR 20170103461A KR 20190018842 A KR20190018842 A KR 20190018842A
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- juice
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- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 15
- 238000010411 cooking Methods 0.000 title claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 40
- 239000000284 extract Substances 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 21
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- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
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- 229940051810 licorice root extract Drugs 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
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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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 국수 조리용 반죽조성물에 관한 것이며, 구체적으로는 야채즙을 함유하는 반죽조성물 및 이로부터 제조된 국수면에 관한 것이다.The present invention relates to a dough composition for noodle cooking, and more particularly to a dough composition containing vegetable juice and a noodle surface made therefrom.
우리나라는 예로부터 밀가루로 만든 국수, 칼국수 등 면을 멸치국물 또는 육수에 넣고 끓여서 조리하여 별식이나 식사대용의 음식으로 즐겨먹고 있으나 칼국수 등 면류는 밀가루를 주재료로 하여 제조하고 있으므로 탄수화물과 소량의 단백질를 함유하고 있어 영양 및 건강 측면에서는 좋은 식품이라 할 수는 없다.In Korea, noodles made from flour, noodles made from wheat flour, etc. are put into anchovy soup or broth and cooked and boiled to eat as a substitute for food or meal. But since noodles such as curry noodles are manufactured using flour as a main ingredient, they contain carbohydrates and small amounts of protein And it is not good food in terms of nutrition and health.
국수, 칼국수 등은 간편한 잇점은 있으나, 조리법 및 재료가 전통적인 관습에 벗어나지 못하여 다양한 기호를 갖는 소비자의 욕구를 충족시키는데 제한적인 문제점이 있으며, 근래에 와서는 건강에 대한 관심이 크게 증대됨에 따라 건강 기능성을 실질적으로 부여할 수 있는 국수, 칼국수 등을 요구하는 소비자들이 증가하고 있다.Noodles and noodle soup have a simple advantage, but the recipes and materials can not escape the traditional customs, so there is a limited problem in meeting the needs of consumers with various preferences. Recently, as the interest in health has been greatly increased, The number of consumers demanding noodles, knife noodles, and the like, which are capable of substantially imparting nutrition, are increasing.
칼국수에 건강 기능성을 고려하여 다양한 부재료를 첨가하여 칼국수를 조리하는 방법들이 개발되고 있으며, 예를 들면, 국내 등록특허공보 등록번호 10-1447900호에 밀가루 500 ~ 600중량부, 산양삼, 고본, 감초, 당귀, 계피, 갈근 중에서 선택된 어느 하나 또는 둘 이상의 분말 20 ~ 30중량부, 쥐눈이콩가루 100 ~ 200중량부, 식용유 5 ~ 10중량부, 계란 10 ~ 20중량부로 조성되며,상기 조성물에는 뽕잎, 황기, 삼백초 중에서 선택된 어느 하나 또는 둘이상의 분말 10 ~ 20중량부를 더 혼합하여 조성되는 것을 특징으로 하는 한방 칼국수를 개시하고 있으며, 국내 등록특허공보 등록번호 10-1425145호에는 보리 싹과 밀 싹 중에서 1종 이상의 맥류 싹과 밀가루와 소금을 조합하여 제조한 면류를 40 ∼65℃의 온도에서 건조하여 면류를 제조하는 맥류 싹을 이용한 면류의 제조방법을 개시하고 있으며, 또 국내 등록특허공보 등록번호 10-1516564호 밀가루 100중량부에 대하여 전분 8~ 10중량부, 개똥쑥잎 분말 4 ~ 5중량부, 모시잎 분말 1.5 ~ 2중량부, 엉겅퀴잎 분말 1.5 ~ 2중량부, 식염 0.2 ~ 0.5중량부를 포함하는 것을 특징으로 하는 개똥쑥잎, 모시잎 및 엉겅퀴를함유하는 국수, 칼국수 또는 수제비용 반죽조성물을 개시하고 있다.For example, in Patent Registration No. 10-1447900, 500 to 600 parts by weight of wheat flour, ginseng root, licorice, licorice, 20 to 30 parts by weight of one or two or more powders selected from the group consisting of Mulberry, Cinnamon, and Pigment, 100 to 200 parts by weight of the bean flour, 5 to 10 parts by weight of edible oil and 10 to 20 parts by weight of egg, And 10 to 20 parts by weight of a powder selected from the group consisting of barley sprouts and wheat sprouts is added to the composition, and Korean Patent Registration No. 10-1425145 discloses a barley sprout comprising at least one A method of manufacturing noodles using a dried bean sprouts to produce noodles by drying the noodles produced by combining wheat germ, flour and salt at a temperature of 40 to 65 ° C And 8 to 10 parts by weight of starch, 4 to 5 parts by weight of mushroom leaf powder, 1.5 to 2 parts by weight of fescue leaf powder, and thistle leaf powder of 100-15 parts by weight of wheat flour of Domestic Registered Patent Registration No. 10-1516564 1.5 to 2 parts by weight, and 0.2 to 0.5 parts by weight of a salt, respectively, based on the total weight of the dough.
본 발명은 상기한 선행기술에 비하여 보다 다양한 기능성 천연재료인 야채즙을 이용하여 영양학적으로 다소 부족한 국수에 보다 개선된 영양성분을 보충하면서 건강에도 좋은 국수를 제공함으로써 본 발명을 완성한 것이다.The present invention has accomplished the present invention by providing noodles which are more nutritious and slightly nutrient-deficient noodles, while supplementing improved nutrients by using vegetable juice which is a variety of functional natural materials as compared with the above-mentioned prior arts.
본 발명은 영양학적으로 다소 부족한 기존의 국수에 영양성분이 보충되면서 건강에도 좋은 국수 조리용 반죽조성물을 제공하는 것을 목적으로 하며, 보다 구체적으로는 밀가루 등 국수의 주재료에 천연 야채즙을 배합한 국수 조리용 반죽조성물 및 이로부터 제조한 국수면을 제공하는 것을 목적으로 하는 것이다. The object of the present invention is to provide a dough composition for noodles which is nutritionally satisfactory and which is supplemented with nutrients to existing noodles which are somewhat lacking in nutrition. More specifically, the present invention relates to a noodle composition for noodles such as wheat flour, A dough composition for cooking and a noodle surface made therefrom.
본 발명의 목적을 달성하기 위한 과제의 해결수단으로 야채즙을 함유한 국수 조리용 반죽조성물은 밀가루, 케일즙, 삼채즙, 헛개나무 열매추출액, 보리 또는 밀의 싹즙, 방풍나물즙, 가시오가피즙 또는 추출액, 자작나무수액 또는 추출액, 느릅나무뿌리 추출액, 감초추출액, 콩가루, 노루궁뎅이 버섯가루, 다시마 가루 및 소금을 함유하는 것으로 이루어진다.In order to achieve the object of the present invention, there is provided a dough composition for noodles, which contains vegetable juice, which comprises wheat flour, kale juice, tripe leaf juice, hornbush extract, barley or wheat bran, windblown herb juice, , Birch sap or extract, elm root extract, licorice extract, soybean flour, corn mushroom powder, kelp powder and salt.
상기 케일은 주성분으로 엽록소, 인, 철, 칼슘, 섬유질 등이 함유되어 있는 녹황색 채소 중에서 베타카로틴의 함량이 가장 높은 채소 중 하나이며, 국내에서는 곱슬케일, 쌈케일, 꽃케일 등의 종류가 널리 유통되고 있으며. 녹즙, 쌈채소와 같이 생으로 활용하는 경우가 많다. The kale is one of the vegetables having the highest content of beta-carotene among the greenish-yellow vegetables containing chlorophyll, phosphorus, iron, calcium, fiber and the like as a main ingredient. In the domestic market, kinds of curly kale, spam cake, flower kale, And. Green juice, and vegetables such as sesame vegetables are often used as raw.
국내의 헬스메디 TV에서는 하버드대에서 10년 동안 중년 여성을 상대로 140여개 관절건강을 연구한 결과 케일에 함유되어 있는 비타민K가 관절건강에 탁월한 효과 있음을 입증하였다고 한다.In domestic health media TV, Harvard University has studied over 140 joints against middle-aged women for 10 years and found that vitamin K in kale proved to be excellent for joint health.
상기 삼채는 뿌리 부추라고도 하고, 쓴맛, 단맛, 매운맛의 3가지 맛이 난다하여 삼채(三菜)라고도 하며, 알뿌리, 잎 및 꽃을 식용 및 약용으로 이용할 수 있는 것으로 알려져 있다. 우리나라는 2011년 시험재배 후 전국에 재배되기 시작하였으며, 철, 망간, 아연, 유황 등이 주요성분이며, 특히 식이성 유황성분이 마늘의 6배 이상 함유되어 있어 지방배출에 탁월한 효과가 있고, 건강유지에 도움을 주는 것으로 알려져 있다. 단맛과 매운 맛, 쌉쌀한 맛 등 3가지 맛을 지니고 있고, 삼채 건뿌리, 삼채 분말가루, 삼채환, 삼채 진엑기스 등 다양한 형태로 음용되고 있다.It is also known as roots and leeks, and is known as "三 菜" because it has three flavors of bitter taste, sweetness, and pungent taste. It is known that the roots, leaves and flowers can be used for edible and medicinal purposes. Korea has been cultivated nationwide since the test cultivation in 2011. Its main ingredient is iron, manganese, zinc, and sulfur. Especially, dietary sulfur content is more than 6 times that of garlic, It is known to help maintain. It has three flavors such as sweetness, spicy taste, and bitter taste, and it is consumed in various forms such as triple root, root powder, trifoliate, and trifoliate extract.
상기 헛개나무의 열매는 둥근모양이고 갈색을 띠며, 은은한 향기가 있고, 단맛이 있으므로 생식할 수 있으며 음식 맛을 한결 돋운다. 또한 본초강목에 생즙은 술독을 풀고 구역질을 멎게 한다는 기재가 있어, 최근에는 숙취에 대한 효과가 있음이 알려져 숙취 해소 음료의 재료로도 사용되고 있다.The fruit of the hinoki tree is round, brownish, has a gentle scent, has a sweet taste, and can reproduce and enhance the taste of food. In addition, there is an indication that fresh juice is dissolved in the main river gangbyeo to dissolve the nausea and stop the nausea. Recently, it has been known that it has an effect on hangover, and it is also used as a material for a hangover drink.
상기 방풍나물은 풍을 예방한다고 하여 방풍나물(갯기름나물)로 부르며, 예전에는 주로 약용식물로 사용했으나 지금은 쌉싸름한 맛을 이용한 식재료로 폭넓게 활용되고 있다. 방풍나물의 어린 순은 식감이 좋고 향긋한 맛을 지녀 나물로 조리해 먹으며, 4월에 나는 어린 순이 가장 맛이 좋고, 따뜻한 성질을 가지고 있어 생선 등 해산물과 먹으면 궁합이 좋고, 자양강장효능이 있으며, 비염이나 천식 같은 호흡기질환에도 효과가 있다.The above-mentioned wind-resistant herbs are called wind-resistant herbs (shark's oil herbs) because they prevent wind, and they have been used widely as medicinal plants in the past, but now they are widely used as food materials with a bland taste. The juvenile puree of persimmon leaves has a good texture and flavor, and it is cooked and eaten as herbs. In April, I have the best taste and the warmest quality in April. It has good compatibility with seafood such as fish, It is also effective in respiratory diseases such as asthma and asthma.
상기 가시오가피는 동의학에서의 약효를 보면 「눈을 밝게 하며 기를 내리고, 중풍과 뼈마디가 조여드는 것을 치료하며, 오로 칠상(五勞七傷)을 보(補)한다. 명치밑의 아픔과 배아픔을 치료하며, 기를 보하고, 허리가 아픈 것, 다리가 아프고 저린 것, 풍증으로 몸이 약해진 것, 오장이 이완되어(오완증/五緩證) 몸이 허약해 진 것 등을 치료하는데 효능이 있으며, 또한 비위(脾胃)를 보하고 정력과 정수(精髓)를 돕고, 힘줄과 뼈를 튼튼하게 하며 의지를 강하게 하고 오래 먹으면 몸이 가벼워지고 늙지 않는 것으로 알려져 있고, 효능과 효과는 경험에 의한 축적이나 1960년대 구 소련의 브레이크만에 의해서 이 가시오가피의 과학적인 약리작용이 밝혀지므로 세계적인 관심사가 되었으며 성분을 보면 배당체 성분인 엘루우테로사이드 8가지가 분류되고 있으며, 지금까지 알려진 바로는 이것들은 리구난류, 쿠마린, 페놀류, 탄닌류 등으로 분리할 수 있다. 이들은 항스트레스작용, 항피로작용, 항산화작용, 면역증강작용, 혈압강하작용, 진정작용 등이 있는 것으로 알려지게 되었다. 또한 가시오가피 잎에는 사포닌 성분인 엘레우테로사이드 I K L M이 있으며 지질 대사를 개선하는 작용과 혈류(血流)를 좋게 하는 작용이 있다고 알려져 있다.In the case of medicinal efficacy in the study of medicines, it is said that "it brightens the eyes, lowers the eyes, heals the tightening of the paralysis and the bones, and observe the Orochil image. It treats pain and stomach pain under the stomach, and looks at the stomach, the back is sick, the leg is sick and stomped, the body is weakened by the wind, the stomach is relaxed (Owen / 五 格 证) It is known that it is effective to cure stomach, stomach, stomach and stomach, strengthens tendon and bones, strengthens stomach and strengthens stomach, And the effect is accumulation by experience, but Brake Bay of the former Soviet Union in the 1960s revealed the scientific pharmacological action of this gochujipi, and it became a global concern. Euluteroside, a glycoside component, It is known that these can be separated into ligands, coumarins, phenols, tannins, and the like. They are known to have anti-stress, anti-fatigue, antioxidant, immune-enhancing, hypotensive, and sedative effects. In addition, saponin leaf saponin component, Eureuterosaido I K L M and lipid metabolism improvement and blood flow (blood flow) is said to improve the action.
상기 자작나무의 수액 또는 추출액 건위, 이뇨, 식욕촉진, 신경안정, 위장병 및 여성산후증 등에 효과가 있다고 약수라 하며 민간요법으로 널리 애용되어 오고 있으며, 또 상기 느릅나무뿌리는 플라보노이드, 사포닌, 탄닌 등 다량의 점액질이 포함되어 있고, 수렴작용, 항염 및 항균작용, 구충, 이뇨작용, 소화기질환의 완화 등의 약효가 있을 뿐만 아니라, 피부질환에 그 효과가 탁월한 것으로 알려져 있어 오랜 세월 민간과 한방에서는 느릅나무뿌리껍질(유근피)이 한약재료로 널리 활용되고 있다.The elm root has been widely used as a folk remedy, and the elm roots have been widely used for flavonoids, saponins, tannins, and the like. It contains a large amount of mucus, and is known to have excellent effects on skin diseases as well as medicinal effects such as astringent action, anti-inflammatory and antibacterial action, antiparasitic effect, diuretic action and alleviation of gastrointestinal diseases. Tree root bark (yugun pei) is widely used as herbal medicine material.
상기 본 발명에서 목적하는 야채즙을 함유한 국수 조리용 반죽조성물의 보다 구체적인 해결수단은 밀가루 100중량부에 대하여, 케일즙 0.5 ~ 5중량부, 삼채즙 0.5 ~ 5중량부, 헛개나무 열매추출액 0.5 ~ 5중량부, 보리 또는 밀의 싹즙 0.5 ~ 5중량부, 방풍나물즙 0.5 ~ 2.5중량부, 가시오가피즙 또는 추출액 0.5 ~ 5중량부, 자작나무수액 또는 추출액 0.5 ~ 5중량부, 느릅나무뿌리 추출액 0.5 ~ 5중량부, 감초추출액 0.5 ~ 1.5중량부, 콩가루 0.5 ~ 10중량부, 노루궁뎅이 버섯가루 0.5 ~ 1.5중량부, 다시마 가루 0.5 ~ 1.5중량부 및 소금 0.5 ~ 1.5중량부를 함유하는 것으로 이루어진다.More specifically, the dough composition for noodles containing the desired vegetable juice according to the present invention is prepared by mixing 0.5 to 5 parts by weight of the cayenne juice, 0.5 to 5 parts by weight of the cayenne juice, 0.5 to 5 parts by weight of the cayenne juice, 0.5 to 5 parts by weight of barley or wheat, 0.5 to 5 parts by weight of barley or wheat sprout, 0.5 to 2.5 parts by weight of wind-resistant herb juice, 0.5 to 5 parts by weight of juice extract or extract, 0.5 to 5 parts by weight of birch sap or extract, 0.5 to 1.5 parts by weight of a licorice extract, 0.5 to 10 parts by weight of a soybean flour, 0.5 to 1.5 parts by weight of a pine mushroom powder, 0.5 to 1.5 parts by weight of a sea tangle powder and 0.5 to 1.5 parts by weight of salt.
상기 본 발명에 따른 케일즙은 케일 그대로 사용할 수 있으나, 잎대가 억세고 굵어서 식감을 나쁘게 하기 때문에, 잎 부분만을 분리하여 사용하는 것이 바람직하며, 액즙은 액즙과 찌거기 등이 분리되고 액즙만 얻어지는 통상적인 착즙기 등을 이용한다. The kale juice according to the present invention can be used as it is as a cale, but it is preferable that only the leaf portion is separated and used because the leaf base is strong and thick and the texture is bad, and the juice is separated from the juice, dehydrated juice, And the like.
그리고 삼채즙, 헛개나무 열매추출액, 보리 또는 밀의 싹즙, 방풍나물즙, 가시오가피즙 또는 추출액 들도 식용할 수 있는 부분을 그대로 이용하여 통상적인 착즙기 등에 의해 액즙을 얻을 수 있으며, 자작나무수액 또는 추출액은 널리 시판하고 있으므로 어려움 없이 선택 사용할 수 있고, 느릅나무뿌리 추출액 및 감초추출액은 통상적인 방법으로 끊는 물로 추출한 추출액을 사용한다.The liquid juice can be obtained by using a conventional juicer or the like by using the portion that can be edible, such as trifoliate juice, Hovenia dulcis extract, barley or wheat bran, windblown herb juice, persimmon juice or extracts. Are widely available and can be used without difficulty. The extracts of elm root extract and licorice root extract are extracted with water which is cut off by a conventional method.
또 노루궁뎅이 버섯가루 및 다시마 가루는 각각 건조후 분쇄하며, 식감 및 밀가루와의 혼합을 감안하여 일반적인 제면용 밀가루의 입도크기 정도로 분쇄하여 첨가하는 것이 바람직하며, 상기 다시마 가루 대신 다시마를 끊는 물로 추출한 다시마 추출물을 사용 하는 것도 가능하다.In addition, it is preferable to crush the powdered mushroom powder and the kelp powder, respectively, after drying and grinding to a particle size of a general flour for general noodles in consideration of mixing with the texture and wheat flour. It is also possible to use an extract.
그리고 본 발명의 또 다른 목적인 야채즙을 함유한 국수 조리용 국수면은 상기 본 발명에 따른 야채즙을 함유한 국수 조리용 반죽조성물을 물과 함께 배합하여 반죽한 반죽물을 국수면으로 제조(성형)하는 통상의 제면기 등 성형장치에 의해 목적하는 면을 제조하는 것으로 이루어진다.The noodle-cooking noodle surface containing the vegetable juice according to the present invention is prepared by mixing the dough composition for cooking noodles containing the vegetable juice according to the present invention together with water and kneading the kneaded product into a noodle surface ) To form a desired face by a molding apparatus such as a conventional face machine.
또 상기 본 발명에 따른 야채즙을 함유한 국수 조리용 반죽조성물로 제조한 국수면은 통상적인 포장방법으로 포장하여 제품화하는 것도 가능하다.Also, the noodle surface prepared with the dough composition for cooking noodles containing the vegetable juice according to the present invention can be packaged and commercialized by a conventional packaging method.
본 발명은 케일즙, 삼채즙, 헛개나무 열매추출액, 보리 또는 밀의 싹즙, 방풍나물즙, 가시오가피즙 또는 추출액의 야채즙에 의해 야채류가 지니는 상큼하고 신선한 풍미를 나타내며, 자작나무수액 또는 추출액, 느릅나무뿌리 추출액, 노루궁뎅이 버섯 등 다양한 식재료를 이용함으로써 전통적인 국수에 부족한 영양성분 등을 보충하면서 건강에 따른 기능성을 부여하면서 새로운 맛과 기호성을 나타내는 효과가 있다.The present invention shows fresh and fresh flavors of vegetables by the juice of kale juice, tripech juice, hornbush extract, barley or wheat bran, windblown herb juice, cauliflower juice or extract juice, and is characterized by a fresh or fresh birch sap or extract, elm roots Extracts, and mushrooms, which are used in various foods, are supplemented with nutrients that are lacking in traditional noodles, while imparting functionality according to health and exhibiting new taste and palatability.
특히 본 발명에 따른 야채즙 사용에 따른 상큼하고 신선한 풍미는 다양한 기호를 갖는 소비자의 요구를 충족시키면서 건강에도 유용한 국수를 제공하는 특징이 있다.Especially, fresh and fresh flavor according to the use of vegetable juice according to the present invention is characterized by providing noodles useful for health while satisfying the demand of consumers with various preferences.
아래에서는 실시예(제조예)를 통하여 본 발명에 따른 야채즙을 함유한 국수 조리용 반죽조성물과, 이로부터 제조된 국수면에 대하여 보다 구체적으로 설명하지만 아래 기재에 의해 본 발명이 한정되는 것은 아니다.Hereinafter, the dough composition for noodles containing the vegetable juice according to the present invention and the noodle surface prepared therefrom will be described in detail through examples (production examples), but the present invention is not limited by the following description .
<실시예> <Examples>
제면용 밀가루 100중량부에 대하여 밀가루 100중량부에 대하여, 케일즙 3중량부, 삼채즙 3중량부, 헛개나무 열매추출액 3중량부, 보리싹즙 3중량부, 방풍나물즙 2중량부, 가시오가피즙 또는 추출액 3중량부, 자작나무수액 또는 추출액 3중량부, 느릅나무뿌리 추출액 3중량부, 감초추출액 1중량부, 콩가루 5중량부, 노루궁뎅이 버섯가루 1중량부, 다시마 가루 1중량부 및 소금 0.5중량부를 반죽기에 물과 함께 투입하고 반죽하여 반죽물을 제조하였다.3 parts by weight of the kale juice, 3 parts by weight of the trifoliate juice, 3 parts by weight of the hunting fruit extract, 3 parts by weight of the barley berry juice, 2 parts by weight of the windblown juice, 100 parts by weight of the wheat flour, 100 parts by weight of the wheat flour, 3 parts by weight of extract, 3 parts by weight of birch sap or extract, 3 parts by weight of elm root extract, 1 part by weight of licorice extract, 5 parts by weight of soybean flour, 1 part by weight of coriander mushroom powder, 1 part by weight of kelp powder and 0.5 The weight was added to the kneader together with water and kneaded to prepare a kneaded product.
상기 제조한 반죽물을 국수면을 제조하는데 시용되는 통상의 제면기(성형장치)를 이용하여, 국수면을 제조하였다.A noodle surface was prepared by using the prepared kneader with a conventional kneading machine (molding machine) used for producing the noodle surface.
<시험예> <Test Example>
시험을 위하여 상기 <실시예>에서 제조한 국수면을 끓여 익힌 후, 건져내어 맑은 물로 충분이 세척하여 국수사리를 얻고, 이에 대하여 색, 조직감, 향기, 기호성에 관한 관능평가를 위해 성인남녀 각 10명씩을 대상으로 하여 평가하고 그 결과를 아래 [표 1]에 나타내었다For the test, the noodles prepared in the above <Example> After boiling, boiled, and then boiled, the noodles were collected by washing with clear water, and the sensory evaluation on color, texture, smell and palatability were evaluated for each adult male and female. The results are shown in Table 1 ]
평가방법은 10(아주좋음) ~ 0(아주나쁨)으로 실시하고 평균점수로 나타내었다.The evaluation method was 10 (very good) to 0 (very poor) and expressed as an average score.
상기 [표 1]에 나타난 바와 같이 본 발명의 야채즙을 함유한 국수 조리용 반죽조성물로 제조한 국수사리는 고전적으로 밀가루로 제조된 국수면 내지 기타 부재료를 첨가하여 제조한 알려진 국수면에 뒤떨어지지 않는 조직감, 기호성 등이 좋은 정도로 평가됨.As shown in the above Table 1, the noodle saury prepared with the dough composition for cooking noodles containing the vegetable juice of the present invention is not less than the known noodle surface prepared by adding noodle or other ingredients made of wheat classically Texture, texture, etc. are evaluated to a good extent.
Claims (5)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200131969A (en) * | 2019-05-15 | 2020-11-25 | 최창필 | Method for producing instant grain noodle capable of cooking by cold water |
| KR102252664B1 (en) * | 2020-07-14 | 2021-05-14 | 김상헌 | Process for preparing noodle with ginseng and astragali radix |
| KR20220060128A (en) * | 2020-11-04 | 2022-05-11 | 농업회사법인 주식회사 에델바이스 | Sujebi using native grass and method for manufacturing the same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200131969A (en) * | 2019-05-15 | 2020-11-25 | 최창필 | Method for producing instant grain noodle capable of cooking by cold water |
| KR102252664B1 (en) * | 2020-07-14 | 2021-05-14 | 김상헌 | Process for preparing noodle with ginseng and astragali radix |
| KR20220060128A (en) * | 2020-11-04 | 2022-05-11 | 농업회사법인 주식회사 에델바이스 | Sujebi using native grass and method for manufacturing the same |
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