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KR19990031826A - Noodles - Google Patents

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Publication number
KR19990031826A
KR19990031826A KR1019970052667A KR19970052667A KR19990031826A KR 19990031826 A KR19990031826 A KR 19990031826A KR 1019970052667 A KR1019970052667 A KR 1019970052667A KR 19970052667 A KR19970052667 A KR 19970052667A KR 19990031826 A KR19990031826 A KR 19990031826A
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weight
powder
flour
present
dried
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KR1019970052667A
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KR100243574B1 (en
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이명철
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이명철
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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 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Noodles (AREA)

Abstract

본 발명은 밀가루와 톳 분말을 주원료로 한 톳국수에 관한 것으로서, 건조 톳 분말 5 내지 15 중량%, 옥분 5 내지 15 중량%, 건조 감자분말 5 내지 15 중량%, 밀가루 55 내지 85 중량%을 포함하는 것을 특징으로 한다. 본 발명에 의하여 제조된 톳국수는 톳의 영양 성분을 살리면서도 미각적으로 우수한 분식 기호 식품을 제공한다.The present invention relates to noodle soup consisting of flour and powdered wheat flour, including 5 to 15% by weight of dried powder, 5 to 15% by weight of jade, 5 to 15% by weight of dried potato powder, and 55 to 85% by weight of wheat flour. Characterized in that. The noodle soup prepared according to the present invention provides a taste food that is excellent in taste while utilizing the nutritional component of 톳.

Description

톳국수Noodles

본 발명은 밀가루와 톳 분말을 주원료로한 톳국수에 관한 것으로서, 특히 톳의 영양 성분을 함유하면서도 조리에 편리한 톳국수에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to noodle soup with wheat flour and powdered wheat flour, and in particular, to noodle soup containing nutritious ingredients of rice cake and being convenient for cooking.

톳은 모자반과에 속하며 우리 나라에서는 제주도와 남해안에서 주로 생산된다. 톳에는 식물성 섬유소가 많이 포함되어 있어서 변비를 없애주고 피부를 곱게 함은 물론 소화기 계통의 질환에 예방 효과가 있는 것으로 알려져 있다. 또한, 톳에는 칼슘, 철분이 많이 포함되어 있고, 특히 칼슘은 식물 중에서 가장 많은 양의 칼슘을 포함하고 있는 것으로 알려져 있다. 이러한 이유로, 톳은 오래 전부터 식용으로 사용되어져 왔으나, 별도의 가공 과정을 거치지 않고 채취된 상태에서 바로 사용되었으므로 오랜 기간 동안 저장할 수 없을 뿐만 아니라, 다양한 조리 방식을 적용할 수 없는 단점이 있었다. 또한, 밀가루를 이용한 분식 식단의 다양화를 위하여 밀가루에 자연 식물 등의 기호 물질들을 첨가하는 것이 바람직하다.Japonica belongs to the Mabanban family, which is mainly produced in Jeju Island and the south coast. 톳 contains a lot of vegetable fiber is known to eliminate constipation, multiply the skin, as well as prevent diseases of the digestive system. In addition, 톳 contains a lot of calcium and iron, especially calcium is known to contain the largest amount of calcium among plants. For this reason, 톳 has been used for food for a long time, but because it was used directly in the collected state without undergoing a separate processing process, not only can not be stored for a long time, but also had a disadvantage that can not be applied to various cooking methods. In addition, it is preferable to add preference substances such as natural plants to the flour in order to diversify the meal diet using the flour.

본 발명은 상기한 바와 같은 우수한 영양 성분을 가지는 톳을 저장성이 우수하고, 조리에 편리한 형태로 가공 처리한 톳국수를 제공하는데 있다.SUMMARY OF THE INVENTION The present invention provides a noodle soup that has been processed to a form having a high nutritional content as described above with excellent storage properties and convenient for cooking.

본 발명의 또 다른 목적은 톳 분말 이외에도, 옥분, 감자분말 등을 포함하여 영양면으로나 미각적으로 우수한 톳을 포함하는 톳국수를 제공하는데 있다.Still another object of the present invention is to provide a noodle soup containing a powder which is excellent in nutrition and taste, including jade powder, potato powder and the like, in addition to the powder of wheat.

상기한 바와 같은 목적을 달성하기 위하여, 본 발명에 의한 톳국수는 건조 톳 분말 5 내지 15 중량%, 옥분 5 내지 15 중량%, 건조 감자분말 5 내지 15 중량%, 밀가루 55 내지 85 중량%을 포함하는 것을 특징으로 한다.In order to achieve the object as described above, the noodle soup according to the present invention comprises 5 to 15% by weight of dried 톳 powder, 5 to 15% by weight of jade, 5 to 15% by weight of dry potato powder, 55 to 85% by weight of flour Characterized in that.

이하에서 본 발명의 상세하게 설명한다.Hereinafter, the present invention will be described in detail.

톳의 영양 성분을 천연 톳과 증숙 후 건조 시킨 건조 톳에 대하여 분석하였다. 다음의 표1은 천연 톳과 증숙 후 건조 시킨 건조 톳의 가식부 100g 당의 각 영양 성분의 양를 나타낸 것이다.The nutritional components of were analyzed for natural 톳 and dried 톳 after steaming. The following Table 1 shows the amount of each nutrient component per 100g of edible portion of natural 톳 and dried 톳 after steaming.

성 분ingredient 천 연 톳Natural 톳 건 조 톳Dry 톳 수분 (g)Moisture (g) 88.688.6 13.613.6 단백질 (g)Protein (g) 1.31.3 10.610.6 지질 (g)Lipid (g) 0.30.3 1.31.3 탄수화물 (g)Carbohydrate (g) 5.75.7 13.913.9 회분 (g)Ash (g) 4.14.1 18.318.3 칼슘 (㎎)Calcium (mg) 8888 1,4001,400 인 (㎎)Phosphorus (mg) 3232 100100 철 (㎎)Iron (mg) 1.41.4 5555 나트륨 (㎎)Sodium (mg) 228228 1,4001,400 칼륨 (㎎)Potassium (mg) 1,2391,239 4,4004,400 비타민A (㎎)Vitamin A (mg) 126126 550550 비타민B1 (㎎)Vitamin B1 (mg) 0.010.01 0.050.05 비타민B2 (㎎)Vitamin B2 (mg) 0.010.01 0.20.2 니아신 (㎎)Niacin (mg) 0.30.3 1.81.8 비타민C (㎎)Vitamin C (mg) 2828 130130

상기 표1에서 보이는 바와 같이, 톳은 칼슘과 철분이 많이 포함되어 있고, 또한 천연 톳보다 증숙 후 건조된 톳이 영양 성분이 더 우수한 것을 알 수 있다. 특히, 비타민의 경우 5배 증가하고 칼슘은 20배 정도 증가한 것으로 나타난다.As shown in Table 1, 톳 contains a lot of calcium and iron, it can be seen that 톳 dried after steaming than natural 톳 has better nutritional ingredients. In particular, vitamins increased by five times and calcium appeared to increase by about 20 times.

따라서 본 발명에서는 천연 톳을 증숙한 후 건조하여 가공한 건조 톳 분말을 사용한다. 또한, 본 발명에서는 톳 분말 이외에 미각을 돋구기 위하여, 옥분, 감자 가루를 포함하고, 각 함량은 기호에 따라서 다양하게 적용할 수 있다. 톳 분말을 국수로 가공하기 위하여 밀가루를 포함하는 것이 필수적이고, 그 함량은 55 중량% 내지 85 중량%가 적합하다.Therefore, the present invention uses a dry powder powder steamed and dried and processed. In addition, in the present invention, in order to enhance the taste in addition to the powder powder, it contains jade powder, potato powder, each content can be variously applied according to your preference. 톳 It is essential to include flour in order to process the powder into noodles, the content of which is suitable for 55 to 85% by weight.

본 발명의 바람직한 일실시예에 따라서 제조된 톳국수는 톳을 건조 분말 처리한 톳 분말 10 중량%, 옥분 10중량%, 감자 가루 중량%, 밀가루 70 중량%로 배합하여 건조시킨 것이다.톳 Noodles prepared according to a preferred embodiment of the present invention is dried by mixing 톳 with dry powder-treated 10 powder 10% by weight, 10% by weight of jade, potato% by weight, wheat flour by 70% by weight.

본 발명에 의하여 제조된 톳국수는 톳의 영양 성분을 살리면서도 미각적으로 우수한 분식 기호 식품을 제공한다.The noodle soup prepared according to the present invention provides a taste food that is excellent in taste while utilizing the nutritional component of 톳.

Claims (1)

밀가루와 톳분말을 주원료로 하는 톳국수에 있어서, 건조 톳 분말 5 내지 15 중량%, 옥분 5 내지 15 중량%, 건조 감자분말 5 내지 15 중량%, 밀가루 55 내지 85 중량%을 포함하는 것을 특징으로 하는 톳국수.A noodles containing wheat flour and flour as main ingredients, characterized in that it comprises 5 to 15% by weight of dried powder, 5 to 15% by weight of jade powder, 5 to 15% by weight of dried potato powder, and 55 to 85% by weight of flour. Noodle soup to say.
KR1019970052667A 1997-10-09 1997-10-09 Noodles Expired - Fee Related KR100243574B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20080040229A (en) * 2006-11-02 2008-05-08 (주)오션푸드 Jelly and noodles using 톳 and its manufacturing method

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020000736A (en) * 2001-07-26 2002-01-05 김현호 Manufacturing method of hizikia fusiforme noodles

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR890002011B1 (en) * 1986-12-27 1989-06-08 양대윤 Manufacturing method of food mainly containing seaweed
KR930011860A (en) * 1991-12-24 1993-07-20 유영학 Method of manufacturing functional vermicelli

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20080040229A (en) * 2006-11-02 2008-05-08 (주)오션푸드 Jelly and noodles using 톳 and its manufacturing method

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