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KR20130130215A - Method for preparing of noodle using barley sprout - Google Patents

Method for preparing of noodle using barley sprout Download PDF

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Publication number
KR20130130215A
KR20130130215A KR1020120033903A KR20120033903A KR20130130215A KR 20130130215 A KR20130130215 A KR 20130130215A KR 1020120033903 A KR1020120033903 A KR 1020120033903A KR 20120033903 A KR20120033903 A KR 20120033903A KR 20130130215 A KR20130130215 A KR 20130130215A
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barley
present
noodle
weight
noodles
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KR101392405B1 (en
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정성근
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정성근
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Botany (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention relates to a method for preparing noodle comprising the steps of: (a) cleaning barley sprouts after cutting; (b) preparing the barley sprout powder by freeze drying and grinding the cleaned barley sprouts; (c) mixing and kneading the prepared barley sprout powder together with salt, wheat flour or rice flour; (d) molding the mixed batter by extruding. The noodle which is manufactured through the method of the present invention contains potassium, calcium, vitamin C and all kinds of enhanced minerals including magnesium, copper, zinc, and the like; and is expected to have an effect to prevent adult diseases through anti-diabetic effects and dissolution of oxygen free radicals. Furthermore, the noodle which is manufactured through the method of the present invention has improved color preference, taste, and flavor, thereby improving the overall preference.

Description

보리순을 이용한 국수의 제조 방법{Method for Preparing of Noodle using Barley Sprout}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preparing noodles using barley,

본 발명은 제품 안정성이 우수하고 기능성이 부가된 보리순을 이용한 국수의 제조 방법에 관한 것이다.
The present invention relates to a method for producing noodles using barley which is excellent in product stability and has added functionality.

일반적으로, 국수는 밀가루를 주원료로 하여 만들어지지만 다양한 현대인의 기호에 부응하기 위해 새로운 원료를 사용하여 국수를 제조하고자 하는 노력이 계속되어 왔으며, 그 결과 현재에는 다양한 원료를 사용하여 제조된 각종 국수가 선보이고 있다.Generally, noodles are made from wheat flour as a main ingredient, but efforts to manufacture noodles using new raw materials in order to meet the tastes of modern people have continued. As a result, various noodles manufactured using various raw materials .

한편, 최근에는 밀가루를 좋아하지 않는 사람들을 겨냥하여 다양한 쌀국수 또한 개발되고 있으며, 쌀국수 요리 전문점이 생겨날 정도로 대중화되었다.Meanwhile, in recent years, a variety of rice noodles have also been developed for people who do not like flour, and rice noodles are popularized as a specialty restaurant.

하지만, 대부분의 쌀국수의 경우 쌀 100%가 아닌 밀가루와 쌀가루를 혼합한 형태의 제품으로 밀가루가 30% 이상 함유되어 있어 종래의 밀가루를 원료로 한 국수의 제조법으로 생산하거나 단순한 압출 형식으로 제조하므로 100% 쌀국수라고 칭하기에는 무리가 있다. 베트남 쌀국수의 경우 쌀 100% 제품이기는 하지만 그 용도가 베트남 요리에 국한되며, 제조 방법과 조리 방법 또한 전통의 국수 제조 방법과는 판이하게 다르다.
However, most rice noodles are a mixture of wheat flour and rice flour instead of 100% rice flour. They contain more than 30% of wheat flour, so they can be produced by conventional noodle production method or simple extrusion type. % It is unreasonable to call it rice noodle. Vietnamese rice noodles are 100% rice, but their use is restricted to Vietnamese cuisine. Manufacturing methods and cooking methods are also different from traditional noodle making methods.

또한, 밀가루 또는 쌀가루에 다른 성분을 첨가하여 제조된 국수로는 대한민국 등록특허 제10-0486793호에 강황분(0.1-3.0 wt%)을 동일한 품질을 가진 소맥분(99.9 wt% 이하)과 혼합한 다음, 염농도 9% 배합수(27-40 wt%)(강황분과 소맥분이 혼합된 중량 대비)를 혼합시켜 제조한 강황분 함유 국수의 제조 방법이 개시되어 있다.
Nutrients prepared by adding other ingredients to wheat flour or rice flour were prepared by mixing a sulfurized powder (0.1-3.0 wt%) with a wheat flour (99.9 wt% or less) having the same quality in Korean Patent No. 10-0486793 , And a salt content of 9% (27-40 wt%) (relative to the weight of the mixture of the sulfurized powder and the flour).

이에, 본 발명자들은 제품의 안정성이 우수하고 기능성이 부가된 국수의 개발 필요성을 인식하였다.
Therefore, the present inventors recognized the necessity of development of noodles having excellent stability and added functionality.

대한민국 등록특허 제10-0486793호Korean Patent No. 10-0486793

본 발명자들은 제품의 안정성이 우수하고 기능성이 부가된 국수를 개발하고자 노력하였다. 그 결과, 보리순 분말을 이용하여 국수를 제조한 결과, 보리순의 기능성이 부가되고 색상의 대한 선호도가 증가하면서 맛 및 향이 개선되어 전체적인 기호도가 크게 개선되는 효과를 확인함으로써, 본 발명을 완성하게 되었다.The present inventors have sought to develop noodles with excellent stability and added functionality. As a result, the present inventors have completed the present invention by confirming the effect that the taste and flavor are improved and the overall preference degree is greatly improved, as a result of producing the noodles using the barley powder, with the added functionality of barley and increasing the preference for the color.

따라서, 본 발명의 목적은 보리순을 이용한 국수의 제조 방법을 제공하는데 있다.
Accordingly, an object of the present invention is to provide a process for producing noodles using barley.

본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명 및 청구범위에 의해 보다 명확하게 된다.
Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention and claims.

본 발명의 일 양태에 따르면, 본 발명은 다음의 단계를 포함하는 국수의 제조 방법을 제공한다: (a) 보리순을 잘라 세척하는 단계; (b) 상기 단계 (a)의 보리순을 냉동 건조하고 분쇄하여 보리순 분말을 준비하는 단계; (c) 상기 단계 (b)의 보리순 분말, 소금, 그리고 밀가루 또는 쌀가루를 혼합하여 반죽하는 단계; 및 (d) 상기 단계 (c)의 반죽을 압출 성형하는 단계.
According to one aspect of the present invention, the present invention provides a method of making noodles comprising the steps of: (a) cutting and washing the barley; (b) lyophilizing and pulverizing the barley in step (a) to prepare a barley powder; (c) mixing and kneading the barley powder, salt, and flour or rice flour of step (b); And (d) extruding the dough of step (c).

본 발명자들은 제품의 안정성이 우수하고 기능성이 부가된 국수를 개발하고자 노력하였다. 그 결과, 보리순 분말을 이용하여 국수를 제조한 결과, 보리순의 기능성이 부가되고 색상의 대한 선호도가 증가하면서 맛 및 향이 개선되어 전체적인 기호도가 크게 개선되는 효과를 확인하였다.
The present inventors have sought to develop noodles with excellent stability and added functionality. As a result, the noodles were prepared using the barley powder. As a result, the taste and flavor of the noodles were improved and the overall preference was improved.

이하, 보리순을 이용한 국수를 제조하기 위한 본 발명의 방법을 단계별로 상세하게 설명하면 다음과 같다:Hereinafter, the method of the present invention for producing noodles using barley is described step by step as follows:

(a) 보리순을 잘라 세척하는 단계 (a) a step of cutting and washing the barley

우선, 본 발명의 방법은 보리순을 잘라 세척하는 단계를 거친다.First, the method of the present invention is a step of cutting and washing the barley.

본 발명에 이용되는 보리순은 우유의 55배 이상, 시금치의 18배 이상 되는 칼륨과 우유의 11배나 되는 칼슘이 들어 있는 것으로 알려져 있고, 빈혈을 방지하는 성분도 보리순에는 시금치보다 5배 가까이 들어 있다고 한다. 비타민 C의 경우 보리순 100g 중 338.8 mg으로 시금치의 3배, 사과의 60배이다. 또한, 이외에도 마그네슘, 구리, 망간, 아연 등 많은 종류의 미네랄이 들어 있으며, 항당뇨 효과가 있을 뿐만 아니라 활성 산소를 분해하는 수퍼옥사이드 디스뮤테이즈(SOD) 효소를 다량 함유하고 있어 성인병 예방에 효능이 있다고 알려져 있다.The boric acid used in the present invention is said to contain potassium, which is more than 55 times as much as milk and 18 times more than spinach, and calcium as much as 11 times as much as milk, and the ingredient that prevents anemia is more than five times as much as spinach in boron. In the case of vitamin C, it is 338.8 mg of 100 g of barley as 3 times of spinach and 60 times of apple. In addition, it contains many kinds of minerals such as magnesium, copper, manganese and zinc, and it has antidiabetic effect as well as a large amount of superoxide dismutase (SOD) enzyme which decomposes active oxygen, .

본 발명의 바람직한 구현예에 따르면, 상기 단계 (a)의 자른 보리순은 길이 15-25 cm이고, 보다 바람직하게는 18-22 cm이다.
According to a preferred embodiment of the present invention, the length of cut barley of step (a) is 15-25 cm, more preferably 18-22 cm.

(b) 상기 단계 (a)의 보리순을 냉동 건조하고 분쇄하여 보리순 분말을 준비하는 단계 (b) freeze-drying and pulverizing the barley in step (a) to prepare a barley powder

그 다음, 본 발명의 방법은 상기 단계 (a)의 보리순을 냉동 건조하고 분쇄하여 보리순 분말을 준비하는 단계를 거친다.Next, the method of the present invention is a step of freeze-drying and pulverizing the barley of step (a) to prepare a barley powder.

상기 냉동 건조는 분말을 준비하기 위해서 이용되는 당 업계에 공지된 다양한 냉동 건조기를 이용하여 실시한다. 바람직하게는 0℃ 이하로 동결하여 건조한다.The lyophilization is carried out using various freeze dryers known in the art which are used to prepare the powder. Preferably 0 DEG C or lower.

상기 분쇄는 당 업계에 공지된 다양한 분쇄기를 이용하여 실시할 수 있고, 바람직하게는 믹서기를 이용하여 실시할 수 있다.
The pulverization may be carried out by using various pulverizers known in the art, and preferably by using a blender.

본 발명의 다른 바람직한 구현예에 따르면, 상기 방법은 상기 단계 (a)와 (b) 사이에 (a-1) 상기 단계 (a)의 보리순을 갈아 보리순 즙을 준비하는 단계를 추가적으로 포함한다.According to another preferred embodiment of the present invention, the method further comprises a step (a-1) between the steps (a) and (b) to prepare the barley juice of step (a).

일정한 길이로 자른 보리순을 동결 건조하여 분말을 제조할 수 있지만, 바람직한 구현예로서 자른 보리순을 믹서기로 갈아 또는 녹즙기로 즙으로 준비한 다음 이를 냉동 건조하여 분말을 제조할 수 있다.
The barley which has been cut to a certain length may be lyophilized to prepare a powder. As a preferred embodiment, the cut barley as a juice may be prepared by grinding with a blender or by using a liquorice, followed by freeze-drying to prepare a powder.

(c) 상기 단계 (b)의 보리순 분말, 소금, 그리고 밀가루 또는 쌀가루를 혼합하여 반죽하는 단계 (c) mixing and kneading the boric acid powder, salt, and flour or rice flour of step (b)

이어, 본 발명의 방법은 상기 단계 (b)의 보리순 분말, 소금, 그리고 밀가루 또는 쌀가루를 혼합하여 반죽하는 단계를 포함한다.Next, the method of the present invention includes a step of kneading the mixture of the barley powder, salt, and flour or rice flour of step (b).

본 발명의 또 다른 바람직한 구현예에 따르면, 상기 보리순 분말, 소금, 그리고 밀가루 또는 쌀가루는 밀가루 또는 쌀가루 100 중량부에 대하여 보리순 분말 1-5 중량부 및 소금 1-4 중량부를 포함하고, 보다 바람직하게는 밀가루 또는 쌀가루 100 중량부에 대하여 보리순 분말 3-4 중량부 및 소금 2-3 중량부를 포함한다.According to another preferred embodiment of the present invention, the above-mentioned barley powder, salt, and wheat flour or rice flour include 1-5 parts by weight of boric acid powder and 1-4 parts by weight of salt, relative to 100 parts by weight of wheat flour or rice flour, 3-4 parts by weight of boric acid powder and 2-3 parts by weight of salt based on 100 parts by weight of wheat flour or rice flour.

상기 함량으로 반죽을 하는 경우에 본 발명에서 제조한 육수를 이용하여 국수 요리를 제조한 결과, 맛 및 향이 개선되어 전체적인 기호도가 개선되었음을 확인할 수 있었다.
In case of kneading with the above-mentioned content, the noodle dish prepared using the broth prepared in the present invention was improved in taste and flavor, and the overall preference was improved.

(d) 상기 단계 (c)의 반죽을 압출 성형하는 단계 (d) extruding the dough of step (c)

마지막으로, 본 발명의 방법은 상기 단계 (c)의 반죽을 압출 성형하는 단계를 통해 국수를 제조할 수 있다.Finally, the method of the present invention can produce noodles through the step of extruding the dough of step (c).

상기 압출 성형은 국수를 제조하기 위해서 당 업계에서 사용하는 다양한 압출 성형기를 이용하여 실시할 수 있다.
The extrusion molding can be carried out using various extrusion molding machines used in the art to produce noodles.

본 발명의 다른 바람직한 구현예에 따르면, 본 발명의 방법은 단계 (d) 이후에 (e) 상기 단계 (d) 결과물을 삶아 익히는 단계; (f) 물에 닭고기, 양파, 통후추, 마늘, 대파, 생강, 팔각, 청양고추, 무, 설탕, 미원 및 소금을 첨가하고 가열하여 국수용 육수를 제조하는 단계; 및 상기 단계 (e)의 결과물을 상기 단계 (f)의 국수용 육수에 첨가하는 단계를 포함한다.
According to another preferred embodiment of the present invention, the method of the present invention comprises the steps of: (d) after (e) boiling the result of step (d); (f) adding chicken, onion, pepper, garlic, green onion, ginger, octagon, red pepper, radish, sugar, myeonwon and salt to water and heating to prepare noodle juice; And adding the result of step (e) to the noodle juice of step (f).

(e) 상기 단계 (d) 결과물을 삶아 익히는 단계 (e) boiling the resultant of step (d)

추가적인 과정으로, 본 발명의 방법은 압출 성형을 통해 제조한 국수(면발)를 물을 이용하여 삶는 단계를 포함한다.
As an additional process, the method of the present invention comprises boiling noodles (noodles) prepared through extrusion using water.

(f) 물에 닭고기, 양파, 통후추, 마늘, 대파, 생강, 팔각, 청양고추, 무, 설탕, 미원 및 소금을 첨가하고 가열하여 국수용 육수를 제조하는 단계 (f) Preparation of noodle juice by adding chicken, onion, pepper, garlic, green onion, ginger, octagonal pepper, red pepper, radish, sugar,

그리고, 본 발명의 방법은 물에 닭고기, 양파, 통후추, 마늘, 대파, 생강, 팔각, 청양고추, 무, 설탕, 미원 및 소금을 첨가하고 가열하여 국수용 육수를 제조한다.The method of the present invention comprises adding chicken meat, onion, green pepper, garlic, green onion, ginger, octagonal pepper, red pepper, radish, sugar, myeonwon and salt to water to prepare noodle juice.

본 발명의 방법에 의해 제조된 국수는 당 업계에서 공지된 다양한 육수 혹은 변형된 방법으로 준비한 육수를 이용하여 요리될 수 있다.The noodles produced by the method of the present invention can be cooked using broth prepared in various broth or modified methods known in the art.

그러나, 상기 국수용 육수를 이용하여 국수 요리를 준비하면 보리순 국수의 관능성을 보다 개선시킬 수 있음을 후술한 실시예에서 명확히 확인하였다.However, it has been clearly confirmed in the following examples that the above-mentioned functionalities of the noodles can be further improved by preparing the noodle dishes using the noodle juice.

본 발명의 보다 바람직한 구현예에 따르면, 상기 단계 (f)의 국수용 육수는 물 100 중량부에 대하여 닭고기 30-70 중량부, 양파 1-10 중량부, 통후추 0.5-3 중량부, 마늘 1-4 중량부, 대파 1-10 중량부, 생강 0.5-4 중량부, 팔각 0.5-3 중량부, 청양고추 0.5-4 중량부, 무 10-25 중량부, 설탕 1-10 중량부, 미원 0.5-4 중량부 및 소금 0.5-4 중량부를 포함하고, 보다 더 바람직하게는 물 100 중량부에 대하여 닭고기 40-60 중량부, 양파 3-7 중량부, 통후추 0.5-1.5 중량부, 마늘 2-3.5 중량부, 대파 3-7 중량부, 생강 1-2.5 중량부, 팔각 0.5-1.5 중량부, 청양고추 1-2.5 중량부, 무 13-18 중량부, 설탕 4-8 중량부, 미원 1-2.5 중량부 및 소금 1-2.5 중량부를 포함한다.According to a more preferred embodiment of the present invention, the nourishment water for step (f) comprises 30-70 parts by weight of chicken, 1-10 parts by weight of onion, 0.5-3 parts by weight of pepper, 4 to 10 parts by weight of ginger, 0.5 to 4 parts by weight of ginger, 0.5 to 3 parts by weight of octagon, 0.5 to 4 parts by weight of Cheongyang red pepper, 10 to 25 parts by weight of sugar, 4 to 40 parts by weight of chicken, 3-7 parts by weight of onion, 0.5-1.5 parts by weight of pepper and 2-3.5 parts by weight of garlic are added to 100 parts by weight of water, 3-7 parts by weight of ginger, 1-2.5 parts by weight of ginger, 0.5-1.5 parts by weight of octagon, 1-2.5 parts by weight of Cheongyang pepper, 13-18 parts by weight of sugar, 4-8 parts by weight of sugar, And 1-2.5 parts by weight of salt.

상기 함량으로 국수용 육수를 제조하고 상술한 보리순 국수를 이용하여 국수를 요리한 결과, 보리순 국수에 대한 색상의 선호도가 크며, 보리순 국수와 육수 간에 조화를 이루어 맛 및 향이 개선되고 전체적인 기호도가 개선되었다.
As a result of preparing the noodle juice by the above-mentioned contents and cooking the noodle juice by using the above-mentioned noodle juice, the color preference for the noodle noodle is high, and the taste and the aroma are improved and the overall preference is improved .

본 발명의 특징 및 이점을 요약하면 다음과 같다:The features and advantages of the present invention are summarized as follows:

(ⅰ) 본 발명은 제품 안정성이 우수하고 기능성이 부가된 보리순을 이용한 국수의 제조 방법에 관한 것이다.(I) The present invention relates to a method for producing noodles using barley which is excellent in product stability and has added functionality.

(ⅱ) 보리순에 의해 본 발명의 방법에 의해 제조된 국수는 칼륨, 칼슘, 비타민 C 그리고 마그네슘, 구리, 망간, 아연 등의 각종 미네랄이 강화되었으며, 항당뇨 및 활성 산소 분해를 통한 성인병 예방 효과도 나타낼 것으로 기대된다.(Ii) Noodles prepared by the method of the present invention by barley sprouts are enriched with potassium, calcium, vitamin C and various minerals such as magnesium, copper, manganese and zinc, and also prevents adult diseases through the decomposition of antidiabetic and reactive oxygen. It is expected to indicate.

(ⅲ) 또한, 본 발명의 방법에 의해 제조된 국수는 색상의 선호도, 맛 및 향이 개선되어 전체적인 기호도가 크게 개선된다.
(Iii) Furthermore, the noodles produced by the method of the present invention have improved color preference, taste, and flavor, thereby greatly improving overall acceptability.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

실시예Example

제조예 1: 보리순 국수 면발의 제조Preparation Example 1: Preparation of boric acid noodles

4개월 정도 자란 보리순을 20 cm 정도 자른 다음 물로 깨끗이 세척하였다. 그리고, 세척한 보리순을 냉동 건조하고 파쇄 가공하여 보리순 분말을 준비하였다. 한편, 세척한 보리순을 즙을 내어 냉동 건조하고 파쇄 가공하여 보리순 분말을 준비하였다. 이렇게 준비된 보리순 분말 10 g, 소금 8 g 및 밀가루 300 g을 혼합한 다음 압출 성형으로 국수를 제조하였다. 한편, 밀가루 대신 쌀가루 300 g을 혼합하여 국수를 제조하였다.The barley grown for about 4 months was cut about 20 cm and then cleaned with water. Then, the washed barley was freeze-dried and crushed to prepare a barley powder. On the other hand, the washed barley powder was freeze-dried and crushed to prepare a barley powder. 10 g of the prepared boric acid powder, 8 g of salt and 300 g of wheat flour were mixed and then extruded to prepare noodles. On the other hand, noodles were prepared by mixing 300 g of rice flour instead of wheat flour.

보리순 국수의 조성은 아래 표 1과 같다:The composition of Borisun noodles is shown in Table 1 below:

-- 실시예 1
(중량%)Example 1
(weight%) 실시예 2
(중량%)Example 2
(weight%) 실시예 3
(중량%)Example 3
(weight%) 실시예 4
(중량%)Example 4
(weight%) 비교예 1
(중량%)Comparative Example 1
(weight%) 비교예 2
(중량%)Comparative Example 2
(weight%) 보리순 분말
(냉동 건조 분말)Boric acid powder
(Freeze-dried powder) 3.143.14 -- 3.143.14 -- -- -- 보리순 분말
(즙 제조 후 냉동 건조 분말)Boric acid powder
(Freeze-dried powder after juice preparation) -- 3.143.14 -- 3.143.14 -- -- 소금Salt 2.522.52 2.522.52 2.522.52 2.522.52 2.62.6 2.62.6 밀가루flour 94.3494.34 94.3494.34 -- -- 97.497.4 -- 쌀가루Rice flour -- -- 94.3494.34 94.3494.34 -- 97.497.4 합계Sum 100100 100100 100100 100100 100100 100100

제조예Manufacturing example 2: 보리순 국수용 육수의 제조 2: Manufacture of broth for Borisun noodles

다음 표 2와 같은 조성으로 육수를 제조하였다:Sole broth was prepared as follows in Table 2:

재료material 중량weight 중량%weight% 닭고기chicken 500 g500 g 2626 양파onion 50 g50 g 2.62.6 통후추Chili pepper 10 g10 g 0.50.5 마늘garlic 30 g30 g 1.51.5 대파Green onion 50 g50 g 2.62.6 생강ginger 20 g20 g 1.01.0 팔각Octagonal 10 g10 g 0.50.5 청양고추Cheongyang pepper 20 g20 g 1.01.0 무radish 150 g150 g 7.77.7 설탕Sugar 60 g60 g 3.13.1 미원Miwon 20 g20 g 1.01.0 소금Salt 20 g20 g 1.01.0 물water 1000 g1000 g 51.551.5 합계Sum 19401940 100100

상기 표 1의 성분을 칭량한 다음 물에 닭고기, 양파, 통후추, 마늘, 대파, 생강, 팔각, 청양고추, 무, 설탕, 미원 및 소금을 첨가하고 30분 동안 가열하여 끓인 다음 깨끗하게 걸러내어 육수를 준비하였다.
Add the chicken, onion, pepper, garlic, green onion, ginger, octagon, red pepper, radish, sugar, myeonwon and salt to the water, boil it for 30 minutes, boil it, Prepared.

실험예Experimental Example : 국수 요리의 관능 검사: Sensory evaluation of noodles dish

상기 실시예 1 내지 4 및 비교예 1 및 2의 국수 면발을 삶은 다음 상기 제조예 2에 제조한 국수용 육수에 첨가한 후 국수의 관능 변화를 조사하였다.The noodles of Examples 1 to 4 and Comparative Examples 1 and 2 were boiled and then added to the noodle juice prepared in Preparation Example 2 to examine the sensory change of the noodles.

관능 평가에 사용한 모든 시료의 온도는 상온이 되도록 준비하였고, 국수 20 g을 입 안에 넣고 10번 치아로 씹어 구강 표피를 골고루 자극한 후 뱉어내며, 한 시료의 평가를 마칠 때마다 물로 입안을 세척하고 10분이 경과된 후 다음 시료를 평가하였다. 관능 평가 요원은 기본 맛과 향미 평가에 대해 훈련된 패널 10명으로 구성되었으며, 국수 요리로서 색상, 맛, 향 및 기호도가 매우 좋은 경우를 9점, 색상, 맛, 향 및 기호도가 매우 나쁜 경우를 1점, 그리고 매우 좋은 정도에서 매우 나쁜 정도 순으로 점수는 순차적으로 감소하는 것으로 평가하였고, 관능 평가의 평균값(평균값은 소수점 둘째 자리에서 반올림하였다)은 아래 표 3에 정리하였다.The temperature of all the samples used for the sensory evaluation was set to be room temperature, 20 g of the noodles were put into the mouth, the teeth were chewed with 10 teeth, and the oral skin was stimulated evenly and then spit out. When the evaluation of one sample was finished, After the lapse of 10 minutes, the following samples were evaluated. The sensory evaluation staff consisted of 10 panel members who were trained in basic taste and flavor evaluations. Nine dishes with excellent color, flavor, aroma, and palatability were rated at 9 points. When the color, taste, 1, and very good to very bad. The mean value of the sensory evaluation (the mean value was rounded to the second decimal place) is summarized in Table 3 below.

시료sample 외관 및 성상Appearance and Appearance 맛flavor 향incense 전체적인 기호도Overall preference 색상color 색상에 대한 선호도Preference for color 실시예 1Example 1 녹색green 7.37.3 7.57.5 8.18.1 8.28.2 실시예 2Example 2 녹색green 7.17.1 6.86.8 7.87.8 8.08.0 실시예 3Example 3 녹색green 7.47.4 7.37.3 8.08.0 8.18.1 실시예 4Example 4 녹색green 7.27.2 6.96.9 7.97.9 7.77.7 비교예 1Comparative Example 1 백색White 5.45.4 5.25.2 7.27.2 6.96.9 비교예 2Comparative Example 2 백색White 5.75.7 5.15.1 7.17.1 6.86.8

상기 표 3에서 볼 수 있듯이, 상기 제조예 2에서 제조한 육수를 이용하여 준비한 실시예 1 내지 4를 포함하는 국수 요리는 비교예 1 및 2에 비해서 색상에 대한 선호도가 우수하고, 맛이나 향도 우수하여 전체적인 기호도에서 관능성이 우수함을 확인할 수 있었다.
As shown in Table 3, the noodles prepared in Examples 1 to 4 prepared using the broth prepared in Preparation Example 2 were superior to those in Comparative Examples 1 and 2 in terms of color preference, And thus it was confirmed that the overall sensibility was excellent.

이상으로 본 발명의 특정한 부분을 상세히 기술하였는 바, 당 업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (4)

다음의 단계를 포함하는 국수의 제조 방법:
(a) 보리순을 잘라 세척하는 단계;
(b) 상기 단계 (a)의 보리순을 냉동 건조하고 분쇄하여 보리순 분말을 준비하는 단계;
(c) 상기 단계 (b)의 보리순 분말, 소금, 그리고 밀가루 또는 쌀가루를 혼합하여 반죽하는 단계; 및
(d) 상기 단계 (c)의 반죽을 압출 성형하는 단계.
A method for producing noodles comprising the steps of:
(a) cutting and washing the barley;
(b) lyophilizing and pulverizing the barley in step (a) to prepare a barley powder;
(c) mixing and kneading the barley powder, salt, and flour or rice flour of step (b); And
(d) extruding the dough of step (c).
제 1 항에 있어서, 상기 단계 (a)의 자른 보리순은 길이 15-25 cm인 것을 특징으로 하는 방법.
The method according to claim 1, wherein the cut barley of step (a) has a length of 15-25 cm.
제 1 항에 있어서, 상기 방법은 상기 단계 (a)와 (b) 사이에 (a-1) 상기 단계 (a)의 보리순을 갈아 보리순 즙을 준비하는 단계를 추가적으로 포함하는 것을 특징으로 하는 방법.
The method of claim 1, wherein the method further comprises (a-1) grinding the barley shoots of step (a) between the steps (a) and (b) to prepare barley shoots.
제 1 항에 있어서, 상기 단계 (c)의 보리순 분말, 소금, 그리고 밀가루 또는 쌀가루는 밀가루 또는 쌀가루 100 중량부에 대하여 보리순 분말 1-5 중량부 및 소금 1-4 중량부를 포함하는 것을 특징으로 하는 방법.
The method of claim 1, wherein the barley sprout powder, salt, flour or rice flour of step (c) comprises 1-5 parts by weight of barley sprout powder and 1-4 parts by weight of salt with respect to 100 parts by weight of flour or rice flour. Way.
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CN105685549A (en) * 2014-11-28 2016-06-22 丰益(上海)生物技术研发中心有限公司 A method of producing fresh noodles or fine dried noodles, and the fresh noodles or the fine dried noodles produced thereby

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105685549A (en) * 2014-11-28 2016-06-22 丰益(上海)生物技术研发中心有限公司 A method of producing fresh noodles or fine dried noodles, and the fresh noodles or the fine dried noodles produced thereby

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