KR101775766B1 - Manufacturing method for Rubus coreanus noodles and cooking Method thereof - Google Patents

Abstract

There is provided a method for manufacturing a brambly kernal water for cooking bran gum by aging a flour and a powder of a medicinal herb which is useful for man and a bran malt fermentation broth to prepare bran grated raw noodles and cooking it with broth containing a deporia and a bran malt fermented broth component. The method of claim 1 or 2, wherein the brambled raw grains are prepared by mixing 65 to 74% by weight of wheat flour, 1 to 3% by weight of black bean powder, ginseng powder, and ginseng powder, 3 to 4% by weight of brambled fermentation broth, and 20 to 22% Mixing the mixture with water and aging the mixture at 4 to 7 ° C for 10 to 14 hours. The method for preparing the brambly kernal kernels comprises adding 84 to 85% by weight of water, 10 to 12% by weight of water, 1 to 2% 0.4 to 0.7% by weight of bamboo root, dried sea tangle, shiitake mushroom, garlic, and dry depot, 0.2 to 1% by weight of brambled fermentation broth, and a mixture of two or more selected from the group consisting of yamgwanmoon, hwanggi, licorice, ginseng, Adding 1 to 3% by weight of the herbal medicines and boiling for 3 to 5 hours to prepare broth; and adding the broth prepared in accordance with claim 1 to the cooking vessel at a ratio of 2 to 3: 1, Boil for a minute to make bokbunjanggukguksu.

Description

{Manufacturing method for Rubus coreanus noodles and cooking method thereof}

More particularly, the present invention relates to a method for manufacturing a ginseng powder and a method for manufacturing a ginseng powder using the same, and more particularly, to a method for manufacturing a ginseng powder and a ginseng powder using the flour, The present invention also relates to a method for producing brambled raw noodles and brambly kneaded noodles to be cooked with broth.

Noodles [noodle, 麵] is a kind of food that is made by kneading grains such as wheat or buckwheat and kneading them into small pieces, and then dipping, rubbing, or roasting them. Various forms of dough materials, It is called. For example, banjo noodles, bibim noodles, kalguksu, warm side, cold noodles, and the like are examples. If you only have these noodles, you can easily make them by simple cooking method and you can be said to be loved by many people.

In general noodles, noodles and color diversity can not be satisfied. Therefore, natural plants such as spinach, carrots and yacon have been added to supplement deficient vitamins and dietary fiber in flour. In addition, foods such as noodles are gradually being developed in a form that allows the appetite to feel legitimate and can be tasted while looking at the eyes, and has been developed into a form that includes nutrients such as vitamins and saponins which are more beneficial to the human body.

For example, there is a bramble noodle prepared to take the useful ingredient contained in the bokbunja. Such bramble noodles are disclosed in "Method for producing bramble noodles" disclosed in the patent document.

The 'bokbunja noodles' disclosed in the above patent literatures are prepared by mixing buckwheat flour, wheat flour, bokbun solution and water, and then cooking the noodles and dongchimi soup drawn from the diced rice. At this time, the bacterium crude solution is prepared by mixing brambles with honey and then crushing them. In addition, the mushroom soup is prepared by mixing the liver with radish, pear, side, fresh, pepper, garlic, ginger, jujube, salt, brisket broth, cider, Which is manufactured by aging.

However, the bourgeois noodles according to the above conventional methods have a sweet and sour taste and properties, and have an advantage that they can ingest beneficial ingredients of the bokbunja containing the pharmacological ingredients. However, since they contain only the bokbunja ingredient, And there was a limit to feel the true taste of broth by using Dongchimi soup.

Published patent publication No. 10-2009-0096293 (published on September 10, 2009)

Accordingly, the object of the present invention is to provide a method for producing a fermented soybean meal, which comprises mixing a soybean powder having a low taste, a ginseng powder having excellent pharmacological action, a sucrose powder and a bokbunja fermentation liquid to wheat flour, slicing the dough produced by fermenting the fermented soybean paste, kneading with a knife, And to provide a method for producing noodles.

Another object of the present invention is to provide a method for producing bokbunja curd soup, which is prepared by kneading deporit, hot pepper seed and bokbunja fermentation broth, yamancheon, hwanggi, licorice, ginseng, Method.

In order to accomplish the above object, the present invention provides a method of preparing a ginseng powder comprising 65 to 74% by weight of wheat flour, 1 to 3% by weight of black bean powder, ginseng powder, and ginseng powder, 3 to 4% Aging the mixture at 4 to 7 ° C for 10 to 14 hours after the mixture is kneaded, and then slicing the aged kneaded material to a thickness of 2 to 5 mm using a facial machine or a pusher to prepare a sliced surface.

According to another aspect of the present invention, there is provided a method for preparing brambly cut kernels, which comprises adding 84 to 85% by weight of water, 10 to 12% by weight of water, 1 to 2% by weight of onion, dried roasted kelp, And the dried depot are respectively added in an amount of 0.4 to 0.7% by weight, a brambled fermentation broth of 0.2 to 1% by weight, and a mixture of at least two kinds of herbal medicines selected from the group consisting of Yabunmun, Hwanggi, licorice, ginseng, Boiled and broth, and 300 g of the prepared germanium raw material was added to 600 cc of the broth, and boiled to produce bran granules.

According to the embodiment of the present invention, the brambled raw noodles can be stimulated by the eyes when they are kneaded with the brambled fermentation broth having the color of an appetite, and the soybean and saponin components and the compounds containing the isoflavones You can feel the taste of ginseng and HASUO powder that you can not feel in the existing noodles. In addition, we can make new taste and texture that can feel sweet and sour taste in broth by using broiler water using the useful medicinal herb medicine such as bokbunja fermented broth, yamancheon, hwanggi, licorice, ginseng, have.

Hereinafter, preferred embodiments of the present invention will be described in more detail. It should be understood, however, that the invention can be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It should be noted that the embodiments of the present invention described below are intended to sufficiently convey the spirit of the present invention to those skilled in the art.

Manufacture of bokbunja noodles

The mushroom ginseng according to the present invention is composed mainly of wheat flour and bokbunja fermentation broth, and contains black bean, ginseng and seaweed powder. That is, 65 to 74% by weight of wheat flour, 1% to 3% by weight of black bean powder, ginseng powder, and ginseng powder, 3 to 4% by weight of bokbunja fermentation broth and 20 to 22% by weight of water are added to a kneading vessel such as a stirrer and mixed thoroughly . Then, knead the mixed mixture in a container and aged at 4 ~ 7 ℃ for 10 ~ 14 hours.

The black beans put on the raw surface contain a physiologically active substance such as isoflavone useful for the human body, so that nutrients can be supplemented upon ingestion. In addition, as is well known, Hashuo is a medicinal herb used as a therapeutic agent for symptoms such as weakness in the body, back pain, arteriosclerosis, hypertension, hypertension, chronic hepatitis, tuberculous lymphadenitis, enteritis, constipation and constipation. (强 心) · diuretic action is revealed. These bokbunja stimulate the new function, urine, oil wells, etc. It also has anti-inflammatory, antioxidant and anti-Helicobacter pylori activities. In addition, the taste of the bokbunja is sweet and its properties are known to be warm.

The brambly fermentation broth used in the present invention is preferably prepared by mixing ripe brambles and sugar at a weight ratio of 1: 1 and fermenting the mixture at room temperature for about 3 months to 1 year. Although the crude solution (bokbunja juice) can be used as it is, it is known that when the bokbunja is fermented, the beneficial antioxidant components contained in the bokbunja are more activated.

Also, if the ripening time after kneading is less than 10 hours, the texture of chewy is less, and if it exceeds 12 hours, the hardening becomes hard and the texture is poor, so that the ripening time is preferably within 12 hours.

Water is added to a mixture of wheat flour, black bean, ginseng, and hassuo powder, and if necessary, additional cooking oil can be added to prevent spreading of the noodle surface easily.

When the ripening is completed, the ripened dough is sliced to a thickness of 2 to 5 mm using a squeezer or a plunger to produce a sliced surface, which is stored in a refrigerator.

Manufacture of Kalguksu broth

According to the embodiment of the present invention, the soup of Kalguksu is prepared by using a dried depot and kelp to provide a rich flavor, and a variety of herb medicine which is pharmacologically acting on the human body and has various flavors when consumed is added and cooked. The traditional Chinese medicines include bokbunja, yuanbun, hwanggi, licorice, ginseng, seaweed, gugija, corn oil. The pharmacological action of the medicinal herb used in the present invention will be briefly described below.

Ginseng is used for body weakness, boredom, fatigue, loss of appetite, vomiting and diarrhea. The pharmacological action has been reported as cerebral cortex excitation and inhibition, equilibrium, anti-fatigue, anti-aging, immune enhancement, cardiac contraction, gonadal stimulation, hyperglycemia inhibition, promoting protein synthesis, homeostasis, anticancer, have. The taste is sweet and bitter.

It is a medicinal substance with the effect of keeping the kidney (kidney kidney), helping the lungs (leprosy), eliminating the umbilical cord blood, and calming the boogie, and is widely used for tea or alcoholic beverages.

Hwanggi acts on the nerves (脾 经), menopause (肺 经), trichotomy (三 經 经) and the nerves (肾 经). It encourages a refreshing, sweating and stopping urination, removing pus, Strength, immune function, intestinal action, diuretic action, hypotensive action, and anti-inflammatory action have been revealed in the experiment, and the taste is sweet and the quality is slightly warm.

Licorice is a moony medicine that strengthens the 脾气 and the discoloration, stops the cough, removes the heat and toxic substances, and causes the newborn to sprout, detoxification, ) Action · Liver protection · Anti-ulcer action · Chin action · Cough cough action · Gadam (phlegm) action · Anti-allergic action · Antimicrobial action · Relaxation action · Anticancer action · Cholesterol excretion promotion action Sicorticosterone similar action, gastric acid lowering effect are revealed in the experiment and are widely used as herbal medicine.

Gugija is a slightly cold medicine with a sweet taste and strengthens the pitch (阴精) and jaoxin (肝 肾) and replenishes ginseng to improve eyesight. In pharmacological experiments, weight gain, liver protection, cholesterol and phospholipid lowering, blood pressure lowering and blood sugar lowering are known.

Corn oil helps strengthen the liver (kidney kidney), heals the oil (perspiration) and stops sweating. In pharmacological experiments, clear diuretic activity, a temporary lowering of blood pressure, an action to help digest protein, an anticancer action, an antibacterial action, and an action to increase the number of leukocyte counts are known, and the taste is slightly warm. It acts on liver (經 经) and nerve (肾 经).

The soup of Kokkusu produced according to the present invention is used together with red pepper seeds containing a large amount of capecinoid component. Capsinoid is a research result that has been shown to be effective in reducing body fat. It is a substance that stimulates temperature receptors, such as capsaicin, which produces a spicy taste in pepper.

As described above, according to the embodiment of the present invention, when consumed, the herbal medicine materials excellent in pharmacological action in the human body and the red pepper seeds can be used, thereby taking various kinds of pharmacological components by taking the noodles.

According to the present invention, the broth of the present invention contains 0.4 to 0.7 wt% of water, 84 to 85 wt% of water, 10 to 12 wt% of water, 1 to 2 wt% of onion, dried sea tangle, shiitake mushroom, garlic, , Bokbunja fermentation broth of 0.2 ~ 1 wt.%, And a mixture of two or more mixed herbal medicines selected from the group consisting of Yabunmun, Hwanggi, licorice, ginseng, Hassuo, Gugija and corn oil are added and boiled for 3 to 5 hours to prepare broth. It is preferable that the mixed medicines are mixed with each other at a ratio of 0.2 to 0.4% by weight, respectively, such as yamancheon, hwanggi, licorice, ginseng, seaweed, gugija and corn oil.

The dry depot used above has a clear taste rather than the widely used anchovy, and has a less bad taste.

The thus prepared broth is aged at room temperature for about 8 hours to 10 hours, and then stored in a refrigerator. If necessary, the broth can be used in an appropriate amount.

Manufacture of Bokbunja Kalguksu

Bokbunja Kukguksu is prepared by adding the above-mentioned bokbunja raw noodles into Kukguksu broth. For example, 600 cc of broth is added to the above-mentioned cooking vessel, and 300 g of the above prepared brambled raw mushroom is added and boiled for 3 minutes to 5 minutes to prepare bokbunja raw noodle soup, and then boiled pumpkin, green onion, . If necessary, paprika and sesame leaf can be sliced according to preference.

The bokbunja kukguksu prepared by the above process can double the bokbunja which helps the kidney function in the cotton and the seaweed, and the color and flavor of the herb medicine and bokbun such as ginseng, hansuo, yabanmoon, hwanggi, There is pleasure to be able to satisfy taste, smell, sight as well as nutrition during eating because it is maintained.

Best embodiments have been disclosed in the foregoing detailed description. The terms specifically used herein are used for the purpose of describing the present invention only and are not used to limit the scope of the present invention described in the meaning of the claims or the claims of the present invention. Therefore, those skilled in the art will appreciate that various modifications and equivalent embodiments are possible without departing from the scope of the present invention.

Although the present invention has been described by way of example in which the content of the main ingredients and the sub ingredient is limited by numerical values in the process of producing the gypsum raw noodles and the production process of the broth, it is preferable that those skilled in the art have the knowledge that the taste, texture, It is necessary to recognize that the content can be controlled in the process.

Claims (4)

In the preparation method of the ginseng, 1 to 3 wt% of black flour, black ginseng powder, and ginseng powder are mixed at a weight ratio of 1: 1, and the mixture is aged at room temperature for 3 to 12 months 3 to 4% by weight of the berry fruit juice and 20 to 22% by weight of water; kneading the mixed mixture and aging at 4 to 7 ° C for 10 to 14 hours; And a step of slicing the aged kneaded product to a thickness of 2 to 5 mm using a facial machine or a mill to prepare a sliced surface. delete In the method for producing bramble kernels, the cooking vessel is filled with a mixture of 84 to 85% by weight of water, 10 to 12% by weight of water, 1 to 2% by weight of onion, dried sea tangle, shiitake mushroom, garlic, 0.2 to 1% by weight of brambled fermentation broth obtained by aging at room temperature for 3 to 12 months at a mixing ratio of 1: 1 by weight of bergamot and sugar, 0.2 to 0.4% by weight of each of bergamon, hwanggi, licorice, Adding 1 to 3% by weight of the mixed herbal medicines and boiling for 3 to 5 hours to prepare broth; and adding the broth prepared in accordance with claim 1 to the cooking vessel at a ratio of 2 to 3: 1 And boiling the mixture for 3 to 6 minutes to produce bokbunja knoll soup. delete