KR20220060132A - Kalguksu using native grass and method for manufacturing the same - Google Patents

Abstract

The present invention relates to dough noodle using native wild grass and a method for manufacturing the same to improve health and taste using native wild grass materials such as buckwheat sprouts, barley sprouts, kale, Ledebouriella seseloides WOLFF, hoelen, arrowroot, and Hovenia dulcis. According to the present invention, the noodle comprises 200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of Ledebouriella seseloides WOLFF powder, 1 to 10 parts by weight of Rhynchosia Nulubilis powder, 1 to 10 parts by weight of hoelen powder, 1 to 10 parts by weight of arrowroot powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of Hovenia dulcis fruit powder, 1 to 10 parts by weight of kalopanax pictum leaf powder, 1 to 10 parts by weight of kelp powder, 1 to 10 parts by weight of Saussurea powder, 1 to 10 parts by weight of Cirsium setidens powder, 1 to 10 parts by weight of Heracleum moellendorffii powder, 1 to 10 parts by weight of Aralia elata powder, 1 to 10 parts by weight of Pimpinella brachycarpa powder, 1 to 10 parts by weight of pine mushroom powder, 1 to 10 parts by weight of shiitake mushroom powder, and 1 to 10 parts by weight of bee honey.

Description

Kalguksu using native grass and method for manufacturing the same

The present invention relates to kalguksu using natural wild wild plants and a manufacturing method thereof, and more particularly, to improve health and taste by using natural wild wild plant ingredients such as buckwheat sprout, barley sprout, kale, seaweed oil, bonnyeong, arrowroot, and heotgae tree. It relates to kalguksu using natural wild wild plants and a method for manufacturing the same.

Since ancient times in Korea, noodles made from wheat flour, such as noodles and kalguksu, are boiled and cooked in anchovy broth or broth and enjoyed as a snack or meal replacement. As it contains, it cannot be said to be a good food in terms of nutrition and health.

Noodles and kalguksu have simple advantages, but recipes and ingredients do not deviate from traditional customs, so they have a limited problem in satisfying the needs of consumers with various preferences. There is an increasing number of consumers demanding noodles and kalguksu that can be given practically.

Therefore, in the prior art, the development of noodles and kalguksu imparted with health functionality as well as taste is being actively conducted. In a homogeneous mixture of fats and oils, crude chlorella is extracted at 80-100 ° C for 15-20 minutes, and the extract or chlorella crude powder containing active ingredients containing N, β-1, 3-glucan and acid ramunan is 50 Concentrate the extract extracted with hot water at -120°C for 1 hour or longer, add cyclodextrin, and inclusion-bond at 15-30°C and 750-770 Torr pressure to dry powder and a type of fungus at 45-120°C for at least 5 hours an extract that has been completely heat-treated for 7 hours and concentrated; A method for producing kalguksu containing chlorella is disclosed by adding lecithin to this raw material and homogeneously mixing edible oil, flour, and water.

In Korea Patent Publication No. 10-1020348, (a) 1 to 2 parts by weight of a dough composition comprising 85 to 90% by weight of wheat flour, 8 to 12% by weight of gardenia powder, and 1 to 3% by weight of cold soda powder mixing and kneading the water; (b) aging the doughs at 25 to 30° C. for 2 to 4 hours; (c) forming kalguksu noodles by molding the aged doughs; (d) immersing the trimmed beef in alcohol containing 2 to 5% by weight of gardenia powder for 30 minutes to 120 minutes; (e) 10 parts by weight of soaked beef, 2 to 4 parts by weight of kelp, 8 to 12 parts by weight of onion, 4 to 6 parts by weight of green onion, 15 to 25 parts by weight of radish, 1 to 2 parts by weight of gardenia and 80 to 100 parts by weight of water Putting parts by weight, boiling for 90 to 150 minutes; (f) filtering the boiled broth through a sieve to remove solids; and (g) mixing and heating 240 to 300 g of kalguksu noodles, 80 to 120 g of oysters, and 10 to 20 g of matsutake mushrooms prepared in step (c) in 700 ml of the broth prepared in step (f). The manufacturing method is disclosed,

In the same publication No. 10-1234202, 20 ~ 50 g of Cuji mulberry leaf powder prepared by drying the leaves of Cudrania and pulverizing them into particles having a particle size of 0.3 to 1.5 mm with respect to 10 kg of wheat flour; 150-200 g eggs; 30-50 g of olive oil; A dough containing Cujippong which is completed by stirring while adding the dough made by decoction of the stems or roots of Cujippong to the dough material prepared by mixing 20 to 40g of salt; After preparing noodles by pulling them into long strings with a thickness of 0.5 to 1.5 mm and a width of 3 to 6 mm; After aging the noodles for 6 to 10 hours; In 100L of mineral water, put 2-3 kg of cucurbita stems or roots in a decoction of cucurbita; The broth is prepared by adding seasonings including blackfish, radish, onion, green onion, anchovy, shrimp, garlic, ginger, licorice, and laurel and simmering for 4 to 5 hours, then simmering at a temperature of 70 to 80 ° C for 2 to 3 hours. boil together; It can be seen that there is described a method for providing kalguksu containing kkujippong in which seafood including clams, mussels, and mideoduck is put together and cooked on the spot.

The present invention has completed the present invention by providing noodles that can satisfy taste and health at the same time by replenishing more improved nutrients to noodles that are nutritionally lacking in many nutrients using more diverse natural wild wild plant materials compared to the prior art. will be.

An object of the present invention is to provide kalguksu with improved taste and nutrition by adding various wild herb ingredients compared to the conventional kalguksu, which is somewhat lacking. An object of the present invention is to provide kalguksu using natural wild wild plants and a manufacturing method thereof, which can provide consumers with the nutrition and efficacy contained in each wild wild plant material by using , elm, heotgae, etc. while consuming kalguksu.

Kalguksu using natural wild wild plants of the present invention is 200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed oil (windbreak) powder, and soybean powder. 1 to 10 parts by weight, 1 to 10 parts by weight of bonnyeong powder, 1 to 10 parts by weight of arrowroot powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of Heotgae tree fruit powder, 1 to 10 parts by weight of mulberry leaf powder, Kelp powder 1-10 parts by weight, chrysanthemum powder 1-10 parts by weight, Gondree powder 1-10 parts by weight, Seaweed powder 1-10 parts by weight, kelp powder 1-10 parts by weight, Oak powder 1-10 parts by weight, matsutake mushroom It is characterized in that it is composed of 1 to 10 parts by weight of powder, 1 to 10 parts by weight of shiitake mushroom powder, and 10 to 50 parts by weight of honey.

The present invention uses various natural wild wild plant ingredients such as buckwheat sprout, barley sprout, kale, seaweed oil, arrowroot, elm tree fruit, and moth leaf as a dough for kalguksu. This has the effect of providing consumers with kalguksu with improved health as well as taste while supplementing the nutritional components and taste lacking in traditional kalguksu.

Kalguksu using natural wild wild plants of the present invention is 200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed oil (windbreak) powder, and soybean powder. 1 to 10 parts by weight, 1 to 10 parts by weight of bonnyeong powder, 1 to 10 parts by weight of arrowroot powder, 1 to 10 parts by weight of elm powder, 1 to 10 parts by weight of Heotgae tree fruit powder, 1 to 10 parts by weight of mulberry leaf powder, Kelp powder 1-10 parts by weight, chrysanthemum powder 1-10 parts by weight, Gondree powder 1-10 parts by weight, Seaweed powder 1-10 parts by weight, kelp powder 1-10 parts by weight, Oak powder 1-10 parts by weight, matsutake mushroom It is characterized in that it is composed of 1 to 10 parts by weight of powder, 1 to 10 parts by weight of shiitake mushroom powder, and 10 to 50 parts by weight of honey.

Hereinafter, a preferred embodiment of the kalguksu using natural wild wild plants of the present invention will be described in detail.

The buckwheat sprout is the germinated seed of the harvested mail. It is known to be rich in rutin, which is good for preventing diabetes, high blood pressure, and obesity. Rutin is a powerful antioxidant and called vitamin P. Therefore, it prevents fatty liver and helps in diabetes, high blood pressure, arteriosclerosis, brain disease, and chronic diseases.

The barley sprout contains a large amount of abundant policosanol component, and the policosanol component lowers fasting blood sugar and is effective in decomposing fat and removing toxins. In addition to this, barley sprouts contain chlorophyll, which helps to remove chronic inflammation by generating blood and reducing free radicals.

The kale contains more than 45 flavonoids, which prevents chronic inflammation and oxidative stress, balances omega 3 and 6 fatty acids for smooth skin and hair, and contains quercetin and kaempferol to protect the heart It lowers blood pressure and prevents cancer. It contains a large amount of dietary fiber and sulfur, so if consumed regularly, it is good for digestion, improves liver function, and discharges toxins. It improves blood sugar levels and contains vitamin K, folic acid, and vitamin K to help prevent osteoporosis and strengthen the heart.

The seaweed oil is named after the name of the cactus family, meaning that it effectively blocks the wind coming in from the outside. It contains a large amount of vitamins B1, B2, C potassium, calcium, etc., so it is effective in overcoming spring fatigue and inhibits cytokines, which are mediators of inflammation. It is effective in treating inflammation-related diseases such as ulcerative colitis.

The soybean is known as a good food for preventing and alleviating various adult diseases such as diabetes, high blood pressure, arteriosclerosis, and heart disease. Rich in vitamin B1 that breaks down sugar, it helps blood sugar to be converted into energy without accumulating in the liver or fat cells. It has a beneficial effect, and since ancient times, soybeans have been medicinally used for detoxification, and have excellent detoxification ability like the first one.

The bokryeong has a calming effect that stabilizes the mind and body, so it improves agitation and anxiety caused by stress and fatigue, and nervous heart palpitations. It has excellent antioxidant properties and promotes blood circulation and metabolism to enhance immunity. In addition, it prevents and improves bone-related diseases such as diabetes improvement, osteoporosis, rheumatoid arthritis, periodontal fasciitis, alleviation of allergy, diuresis, and female It helps in various ways such as disease prevention, obesity prevention, and skin beauty.

The arrowroot is excellent for blood circulation and is good for cardiovascular diseases such as high blood pressure, arteriosclerosis, hyperlipidemia, angina, and stroke. It slows down and helps relieve various menopausal symptoms, and it is excellent for hangover relieving.

The elm tree is rich in dietary fiber, which reduces the level of harmful cholesterol in the blood vessels, and as it facilitates the improvement of blood, it has a beneficial effect on vascular health, inhibits the accumulation of fat in the blood vessels, and prevents vascular diseases such as arteriosclerosis. help

In the fruit of the sagebrush, the components contained in the fruit of the sagebrush, such as glucose, malic acid, holanguranin, hobenin ampheropsin, and habenic acid, protect the liver cells and lower blood alcohol so that the toxins in the body are well discharged, and also contains calcium. It helps bones and muscles to help prevent arthritis.

The oleracea is a deciduous tree with broad leaves. The leaves are palm-shaped, a common characteristic of the oleaceae, are usually divided into 5-9 branches, are yellow-green, bloom in May-June, and live as umbels. The inner bark or root is usually used to make alcohol or as a medicinal material. In oriental medicine, it is widely used as a material for oriental medicine because of its excellent effect on arthritis.腫), it is widely used for neuralgia, back pain, arthritis, etc., and has a strong inhibitory effect on skin fungus, so it is an excellent help in skin diseases such as improvement (疥癬).

The kelp is one of the representative foods that help with constipation by increasing the amount of bowel movement as it is known as a vegetable of the sea. The kelp is rich in alginic acid, which interferes with the absorption of fat, helps in diet, and helps to prevent arteriosclerosis, high blood pressure, etc. give.

The above chwinamul is an alkaline food rich in potassium, and it helps blood circulate by discharging the sodium component from the body out of the body, so it is good for preventing adult diseases, it contains flavonoids and saponins, so it is good for anti-aging. It can be effective in preventing liver function, and it is converted to vitamin A in the body, helping eye health.

The gondre is rich in protein and fiber, so you can feel full easily even if you consume a small amount. When consumed regularly, it improves blood circulation and helps prevent vascular diseases such as hypertension and myocardial infarction. Helps improve and protect.

The above eosuri is recorded as a wild vegetable that purifies the blood in Donguibogam. The root is called Wang ginseng and is widely used as a medicine. It is effective for chills, headache, fever, menstrual pain, back pain, and neuralgia. The leaves or stems are eaten as a vegetable, and the roots are dug up and dried. When using the root as a medicine, decoction 4-5 g, drink 2 or 3 times a day, and take it for a week. It is said to be effective for stroke.

The turmeric is rich in protein, low in calories, and has high vitamin A, C, calcium, and fiber content, so it is known to be good for diet. Helps diabetic patients by lowering blood lipids and lipids.

Among vegetables, the green vegetable is particularly rich in beta-carotene and has a unique flavor. It is a representative alkaline food. The leaves are soft, digestible, and low in calories, so it is effective in preventing obesity. help

The matsutake mushroom is rich in vitamin D and a high-protein, low-calorie food that reduces cholesterol in our body, so it is effective in preventing adult diseases, purifying cholesterol and helping to prevent high blood pressure. It is effective in preventing constipation and discharging waste products remaining in the body because it contains a large amount of dietary fiber and helps to activate bowel movements.

The shiitake mushroom contains vitamins D and E and lecithin to prevent absorption of harmful cholesterol, clean blood vessels and regulate blood pressure, and rich retinan component is good for cholesterol reduction and prevention of arteriosclerosis and high blood pressure. It contains beta-glucan, a type of component, which has anti-cancer, anti-diabetic, immune-enhancing, and skin-regenerating effects.

The honey is rich in protein, minerals, vitamins, amino acids, etc., making the body's metabolism smooth, enhancing immunity and improving blood circulation. Honey significantly lowers the level of orexin, which interferes with sleep, to help sleep. Honey has a hot property, so people who are congenitally cold, especially those suffering from cold hands and feet, can raise their body temperature when ingested. It improves cold and helps the stomach and intestines, which are the digestive systems, helping people with digestive problems to recover their digestive power.

When the honey is contained in the flour dough, it gives a natural sweetness and improves the consistency of the dough to facilitate kneading, and improves digestion to suppress indigestion that may occur due to ingestion of flour.

In the kalguksu dough of the present invention, in addition to the above ingredients, 1 to 10 parts by weight of each of bean sprouts powder, peanut sprout powder, and Myungnamul powder, and garlic powder and green pepper powder each 1-10 parts by weight so that umami and sharp taste can be added to the dough more is added

The bean sprouts contain a large amount of aspartic acid and have a detoxifying action, so it helps in relieving a hangover, and high-quality fiber helps prevent constipation and promotes intestinal health. Because it increases insulin sensitivity, it reduces the risk of diabetes, contains unsaturated fatty acids, improves cholesterol, and contains aspartic acid, which helps relieve hangover and recover from fatigue.

The above-mentioned Myungnamul has a unique pungent taste, which acts as a sterilizer to remove harmful toxins and inflammation in the body, discharges harmful toxins and waste products from our body, regulates blood sugar, and stimulates the mucous membranes. It promotes gastric juice secretion, facilitates digestion, and inhibits free radicals, helping to beautify the skin and prevent aging.

As described above, in the kalguksu of the present invention, each powder is put into a container so that the ingredients are evenly mixed in a state in which the flour and the powders of various wild wild plants are mixed, and then the ingredients are evenly mixed through a sieving process. It makes the texture of the dough better as the grains of the ground and powder become finer.

And in the process of kneading the kalguksu to make the kalguksu dough more soft and chewy, 10-20 parts by weight of cooking oil and 10-20 parts by weight of eggs are further added, and the honey is a certain amount after beating each powdered material to improve the viscosity of the dough. It is preferable to put in the water and put it in the process of kneading the ingredients.

Hereinafter, a method for manufacturing kalguksu through an embodiment of the present invention will be described.

<Example 1>

200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed (windbreak) powder, 1 to 10 parts by weight of soybean pea flour, 1 bonnyeong powder ~10 parts by weight, arrowroot powder 1~10 parts by weight, elm flour 1~10 parts by weight, hutgae tree fruit powder 1~10 parts by weight, mulberry leaf powder 1~10 parts by weight, kelp powder 1~10 parts by weight, chrysanthemum 1 to 10 parts by weight of powder, 1 to 10 parts by weight of gondre powder, 1 to 10 parts by weight of oyster root powder, 1 to 10 parts by weight of turmeric powder, 1 to 10 parts by weight of oyster mushroom powder, 1 to 10 parts by weight of oyster mushroom powder, shiitake After putting 1 to 10 parts by weight of powder into the container, repeat the sieving operation 2 to 4 times to evenly mix each powdered material.

Then, after putting the evenly mixed ingredients into a kneader, 10-50 parts by weight of honey, 10-20 parts by weight of cooking oil, 10-20 parts by weight of eggs and water in a certain ratio are added to knead the ingredients.

After that, the dough is aged in the refrigerator for 6 to 10 hours, and then the aged dough is molded into kalguksu noodles using a noodle making machine (forming device).

After that, put the molded kalguksu noodles in a broth made by boiling Sanghwang mushroom, reishi mushroom, jasmine bibuloso, oyster mushroom, and astragalus root for 5 to 10 hours, boil it, season with salt, etc., and complete the production of kalguksu.

The kalguksu is a kalguksu that can satisfy not only the kalguksu noodles but also the taste and nutrition of the broth by allowing you to obtain the effective nutrition and effects of Sanghwang mushroom, Reishi mushroom, Jannabiblosso, Eom tree, and Astragalus root used in the broth. make it possible to manufacture

<Test Example>

For the kalguksu boiled in the method of Example 1, sensory evaluations regarding texture, aroma, taste, and preference were conducted for 10 adults, male and female, respectively, and the results are shown in [Table 1] below.

The evaluation method was carried out on a scale of 10 (very good) to 0 (very bad) and expressed as an average score.

division color Scent texture palatability Synthesis male 8 8 9 8 8.3 female 8 9 9 9 8.7

As shown in [Table 1], the kalguksu prepared by the method for producing kalguksu using wild wild plant of the present invention is evaluated as a high score satisfactory to both men and women because of the addition of various wild wild plant ingredients and honey to the aroma, texture, and preference. confirmed to be.

Although the present invention has been described with reference to the accompanying preferred embodiments, various modifications and variations will occur to those skilled in the art without departing from the scope of the present invention from these descriptions.

Claims (5)

200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed (windbreak) powder, 1 to 10 parts by weight of soybean pea flour, 1 bonnyeong powder ~10 parts by weight, arrowroot powder 1~10 parts by weight, elm flour 1~10 parts by weight, hutgae tree fruit powder 1~10 parts by weight, mulberry leaf powder 1~10 parts by weight, kelp powder 1~10 parts by weight, chrysanthemum 1 to 10 parts by weight of powder, 1 to 10 parts by weight of gondre powder, 1 to 10 parts by weight of oyster root powder, 1 to 10 parts by weight of turmeric powder, 1 to 10 parts by weight of oyster mushroom powder, 1 to 10 parts by weight of oyster mushroom powder, shiitake Kalguksu using natural wild wild plants, characterized in that it is composed of 1 to 10 parts by weight of powder and 10 to 50 parts by weight of honey. The method according to claim 1,
Kalguksu using natural wild wild plants, characterized in that each 1 to 10 parts by weight of bean sprouts powder, peanut sprout powder, and Myungnamul powder are further added to the kalguksu. The method according to claim 1,
Kalguksu using natural wild wild plants, characterized in that each 1 to 10 parts by weight of garlic powder and green pepper powder are further added to the kalguksu. In the method for producing kalguksu using the natural wild wild plant according to any one of claims 1 to 3,
200 parts by weight of wheat flour, 1 to 10 parts by weight of buckwheat sprout or barley sprout powder, 1 to 10 parts by weight of kale powder, 1 to 10 parts by weight of seaweed oil (windbreak) powder, 1 to 10 parts by weight of soybean bean powder, 1 ~10 parts by weight, arrowroot powder 1~10 parts by weight, elm flour 1~10 parts by weight, hutgae fruit powder 1~10 parts by weight, oyster tree leaf powder 1~10 parts by weight, kelp powder 1~10 parts by weight, chrysanthemum 1 to 10 parts by weight of powder, 1 to 10 parts by weight of gondre powder, 1 to 10 parts by weight of oyster mushroom powder, 1 to 10 parts by weight of turmeric powder, 1 to 10 parts by weight of turmeric powder, 1 to 10 parts by weight of oyster mushroom powder, shiitake After adding 1 to 10 parts by weight of the powder, mixing the compositions evenly by sieving;
10 to 50 parts by weight of honey, 10 to 20 parts by weight of cooking oil, 10 to 20 parts by weight of eggs, and water in a certain ratio are mixed with the mixture and kneaded using a kneader;
aging the dough in a refrigerator for 6 to 10 hours;
forming the aged dough into kalguksu noodles;
A method for producing kalguksu using natural wild wild plants, characterized in that it comprises the step of preparing kalguksu by putting the kalguksu noodles in broth. 5. The method of claim 4,
The broth is a method for producing kalguksu using natural wild wild herbs, characterized in that the broth is boiled for 5 to 10 hours by mixing Sanghwang mushroom, Reishi mushroom, Jannabibuloso, Eom tree, and Astragalus root.