KR20090059239A - Manufacturing method of noodles - Google Patents
Manufacturing method of noodles Download PDFInfo
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- KR20090059239A KR20090059239A KR1020070125985A KR20070125985A KR20090059239A KR 20090059239 A KR20090059239 A KR 20090059239A KR 1020070125985 A KR1020070125985 A KR 1020070125985A KR 20070125985 A KR20070125985 A KR 20070125985A KR 20090059239 A KR20090059239 A KR 20090059239A
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- noodles
- astragalus
- flour
- oak
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 20
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 15
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 15
- 235000008434 ginseng Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 240000000249 Morus alba Species 0.000 claims abstract description 11
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 11
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims abstract description 10
- 241000723346 Cinnamomum camphora Species 0.000 claims abstract description 10
- 229960000846 camphor Drugs 0.000 claims abstract description 10
- 229930008380 camphor Natural products 0.000 claims abstract description 10
- 241001061264 Astragalus Species 0.000 claims abstract description 9
- 235000006533 astragalus Nutrition 0.000 claims abstract description 9
- 210000004233 talus Anatomy 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 6
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 6
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 6
- 239000012264 purified product Substances 0.000 claims abstract description 6
- 229920000742 Cotton Polymers 0.000 claims abstract description 3
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- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 3
- 241000208340 Araliaceae Species 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 7
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- 239000000463 material Substances 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 230000007721 medicinal effect Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 229940115286 lentinan Drugs 0.000 description 1
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- 210000004072 lung Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
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- -1 mucus Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 208000004296 neuralgia Diseases 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 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 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
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- 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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 면류의 제조방법에 관한 것으로, 더욱 바람직하게는 밀가루에 부족한 여러 가지 기능성 영양성분을 함유한 뽕나무뿌리, 황기, 엄나무즙으로 반죽하여 향과 약효가 뛰어나지만 생으로 섭취하면 중독성이 있는 능이버섯 등을 웃기 재료로 사용하여 제조함으로써 시원하면서도 담백하고 뒷맛이 깨끗한 영양을 보강시킨 (칼)국수, 수제비, 우동 등과 같은 면류를 제공하는 것이다.The present invention relates to a method of manufacturing noodles, more preferably, mulberry roots containing various functional nutrients lacking in flour, Astragalus, oak juice kneading with excellent fragrance and medicinal effect, but raw intake is addictive mushroom It is made by using the back as a funny material to provide noodles such as (knife) noodles, sujebi, udon noodles, etc., which have a cool, light, and aftertaste enhanced nutrition.
상기 제조방법은 엄나무, 뽕나무뿌리 및 황기를 정제하여 만들어진 각각의 정제물을 혼합하는 공정과, 상기 혼합된 정제물을 이용하여 밀가루를 반죽하는 공정과, 상기 반죽을 숙성시킨 후 제면기를 이용하여 면발을 형성하는 공정과, 상기 면발을 기본양념으로 만들어진 육수에 삶으면서 채로 썰어 놓은 능이버섯, 장뇌삼, 대추, 은행을 웃기로 넣어 제조하면 되는 것이다.The manufacturing method is a step of mixing each of the purified products made by refining the oak, mulberry root and Astragalus, kneading the flour using the mixed tablets, and after the maturation of the dough using a cotton noodle The process of forming, and boiled in the broth made of the basic seasoning and the chopped mushrooms, camphor ginseng, jujube, ginkgo chopped to be produced by laughing.
Description
본 발명은 면류의 제조방법에 관한 것으로, 더욱 바람직하게는 밀가루에 부족한 여러 가지 기능성 영양성분을 함유한 뽕나무뿌리, 황기, 엄나무즙으로 반죽하여 향과 약효가 뛰어나지만 생으로 섭취하면 중독성이 있는 능이버섯, 장뇌삼 등을 웃기 재료로 사용하여 제조함으로써 시원하면서도 담백하고 뒷맛이 깨끗한 영양을 보강시킨 (칼)국수, 수제비, 우동, 짬뽕 등과 같은 면류를 제공하는 것이다.The present invention relates to a method of manufacturing noodles, more preferably, mulberry roots containing various functional nutrients lacking in flour, Astragalus, oak juice kneading with excellent fragrance and medicinal effect, but raw intake is addictive mushroom It is made by using ginseng, etc. as a funny material to provide noodles such as (kal) noodles, sujebi, udon noodles, and champon which are refreshing nutritions with a refreshing, clean and aftertaste.
일반적으로 칼국수는 우리나라 사람들이 즐겨 먹고 있는 별식으로서, 밀가루를 반죽하여 얇게 밀어 만든 후 일정한 크기로 자르고, 육수 등에 넣고 끓여 제조하는데, 이와 같이 간편한 제조과정으로 인하여 예로부터 많이 애용되어 온 음식이다. 그러나 종래의 칼국수는 밀가루를 주원료로 사용하는데, 밀가루의 주성분은 탄수화물로서 칼국수를 섭취하는 경우 주요한 열 공급원이 될 수는 있으나, 탄수화물을 제외한 단백질, 무기질, 비타민 등의 유효 영양성분이 부족하여 영양의 불균형이 발생하는 문제점이 있다.In general, kalguksu is a favorite food that Koreans enjoy eating, knead flour, thinly push it, cut it to a certain size, put it in broth, and boil it to produce it. However, conventional kalguksu uses wheat flour as its main raw material. The main ingredient of flour is carbohydrate, which can be a major heat source when ingesting kalguksu, but it lacks effective nutritional ingredients such as protein, minerals, and vitamins except carbohydrates. There is a problem that an imbalance occurs.
이러한 종래 칼국수의 영양학적인 문제점을 해결하기 위하여 각종 야채류를 밀가루와 함께 칼국수의 원료로 이용함으로써 밀가루에 포함되어 있지 않은 영양분 을 보충, 공급하여 칼국수 섭취시의 영양의 불균형을 해결하려는 다양한 방법이 제안된바 있다.In order to solve the nutritional problems of conventional kalguksu, various methods have been proposed to solve the nutritional imbalance when ingesting kalguksu by supplementing and supplying nutrients not included in flour by using various vegetables as raw materials of kalguksu with flour. There is a bar.
상기와 같은 과제를 해결하기 위한 본 발명은 엄나무와 황기 및 뽕나무뿌리의 즙을 이용하여 면류를 반죽함으로써 밀가루에 함유된 탄수화물 이외의 비타민, 포도당 등의 영양소가 혼합되어 있기 때문에 식욕을 돋구어줄 수 있도록 함을 목적으로 하는 것이다.The present invention for solving the above problems by kneading the noodles using the juice of the oak and Astragalus and Mulberry roots, so that nutrients such as vitamins, glucose, etc. other than carbohydrates contained in the flour can be mixed to stimulate the appetite The purpose is to.
또한, 본 발명은 상기 한약재의 즙으로 반죽한 (칼)국수, 수제비, 우동, 짬뽕 등과 같은 면류를 각종 양념으로 제조할 때, 독특한 향이 나는 능이버섯, 산삼의 효능을 가지면서 비용이 저렴한 장뇌산삼, 대추 및 은행을 웃기로 넣어 제조함으로써 영양섭취는 물론 시원하면서도 담백하고 뒷맛이 깨끗하도록 함을 목적으로 하는 것이다.In addition, the present invention when manufacturing the noodles such as (knife) noodles, sujebi, udon, champon, etc. kneaded with the juice of the medicinal herbs in various spices, having a unique scent of mushrooms, wild ginseng, while having the efficacy of wild ginseng It is intended to make nutritional intake as well as cool, light and clean aftertaste by making funny, jujube and bank.
또한, 본 발명은 소화가 잘 안되는 면류를 식음 하더라도 면류에 웃기로 첨가되는 능이버섯에서 나온 추출물에 의해 소화가 잘 되도록 하는데에도 그 목적이 있다.In addition, the present invention is also intended to be well digested by the extract from the chopped mushrooms added to the noodles even if the noodles are not digested well.
상기 목적을 달성하기 위한 본 발명의 대한 면류의 제조방법을 설명하면 다음과 같다.Referring to the manufacturing method of the noodles for the present invention for achieving the above object is as follows.
본 발명은 엄나무, 뽕나무뿌리 및 황기를 정제하여 만들어진 각각의 정제물을 혼합하는 공정과,The present invention is a process for mixing each purified product made by refining the oak, mulberry root and Astragalus,
상기 혼합된 정제물을 이용하여 밀가루를 반죽하는 공정과,Kneading flour using the mixed purified water,
상기 반죽을 숙성시킨 후 제면기를 이용하여 면을 형성하는 공정과,Aging the dough and then forming a noodles using a noodle machine;
상기 면을 육수에 삶으면서 채로 썰어 놓은 능이버섯, 장뇌삼, 대추, 은행을 웃기로 넣어 제조하는 것을 특징으로 하는 면류의 제조방법을 제공한다.It provides a manufacturing method of noodles, characterized in that by putting the noodle mushrooms, camphor ginseng, jujube, ginkgo sliced while boiled in the broth.
또한, 본 발명은 상기 엄나무, 뽕나무뿌리 및 황기에 얻어진 즙의 혼합비율은 1 : 1 : 0.5의 비율로 혼합하여 면을 제조하는 것을 특징으로 하는 면류의 제조방법을 제공한다. In addition, the present invention provides a method for producing noodles, characterized in that the mixing ratio of the juice obtained from the oak, mulberry root and Astragalus to produce a cotton by mixing in a ratio of 1: 1: 0.5.
또한, 본 발명은 상기 면이 1Kg일 때 능이버섯은 100∼200g, 장뇌삼은 50∼100g, 대추와 은행은 20g을 혼합하여 제조하는 것을 특징으로 하는 면류의 제조방법을 제공한다.In another aspect, the present invention provides a method for producing noodles, characterized in that the chopped mushrooms 100 ~ 200g, camphor ginseng 50 ~ 100g, jujube and ginkgo 20g when the noodles are 1Kg.
상기와 같이 제조되어 제조된 (칼)국수 등과 같은 면류를 섭취하게 되면 밀가루에 함유되지 않은 비타민, 포도당, 섬유소 등의 영양분을 섭취할 수 있도록 함으로써, 국민 건강의 증진에 기여함은 물론 피로와 무력감을 해소하는데 큰 효과가 있다.Ingesting noodles such as (knife) noodles prepared and manufactured as described above enables the intake of nutrients such as vitamins, glucose, and fiber not contained in flour, thereby contributing to the improvement of national health as well as fatigue and helplessness. It has a big effect in solving the problem.
또한, 본 발명은 능이버섯의 독특한 향에 의해 새로운 맛과 새로운 건강음식을 찾는 현대인의 입맛을 충족시킬 수 있는 이점이 있다. In addition, the present invention has the advantage that can satisfy the taste of modern people looking for a new taste and a new healthy food by the unique aroma of the mushroom.
그뿐만 아니라 면류를 식음할 때 소화가 잘 되는 효능이 첨가되어 누구나 부담없이 식욕을 돋구면서 즐겨 먹을 수 있는 효과가 있다. In addition, the effects of digestion is added when eating noodles, anyone can feel free to enjoy the appetite while enjoying the appetite.
이하, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있도록 설명하기 위하여, 본 발명의 가장 바람직한 실시 예를 각 공정별로 설명하기로 한다.Hereinafter, the most preferred embodiments of the present invention will be described for each process in order to enable those skilled in the art to easily practice the present invention.
본 발명의 독특한 향을 느낄 수 있는 (칼)국수, 수제비, 우동, 짬뽕 등과 같은 면류를 제조하기 위해서는,In order to produce noodles such as (knife) noodles, sujebi, udon, champon etc. that can feel the unique aroma of the present invention,
(1) 제 1공정 (1) First step
밀가루를 반죽하기 위해서 즙을 추출하기 위한 정제물의 재료에 대해서 살펴보면,Looking at the material of the purified product to extract the juice to knead the flour,
엄나무는 오갈피나무과로 넓은 잎을 지니는 다년성 낙엽교목으로 25m까지 자라며 가지에는 가시가 있다. 잎은 오갈피나무과의 공통된 특징인 손바닥모양이며, 보통 5 ∼ 9갈래로 갈라져 있다. 꽃은 황록색으로 5 ∼ 6월경에 피며 산형화서로서 정생(頂生)한다. 과실은 핵과로 되어 있고 구형(球形)으로 10월에 흑색으로 익으며, 그 안에 1 ∼ 2개의 종자가 들어있다. 우리 나라 전지역에서 자라며 자생력이 강할 뿐만 아니라 그 발육도 대단히 빠르고 수근피와 잎까지도 유효성분이 거의 고르게 들어있는 것이 자원 생약으로서 유리한 점이라고 사료된다. 예로부터 민간에서는 해동피를 삶은 물로 단술이나 술을 빚어 마시면 신경통과 요통에 효과를 보고 타박상이나 삔데, 류머티즘에 효과를 보고, 또한 봄에 돋아나는 어린순은 개두릅이라고도 하여 끓는 물에 데쳐 초장에 찍어 먹으면 산채로서 한층 입맛을 돋우어 주는 별미가 된다.The oak is a deciduous, perennial deciduous tree with broad leaves and grows up to 25m long and has thorns on its branches. The leaves are palm-shaped, a common feature of the Agalaceae, usually divided into 5-9 branches. Flowers are yellowish green and bloom in May-June. Fruit is nuclear, spherical, ripened in black in October, and contains 1-2 seeds. It is considered to be an advantage as a resource herbal medicine because it grows all over our country and has strong self-sustaining ability, and its development is very fast and evenly contains active ingredients even in the root skin and leaves. Since ancient times, it is known that in the private sector, water and steamed thawed blood can be used to treat neuralgia and low back pain. It becomes a delicacy that enhances the taste.
그리고 한약재로 쓰이는 황기는 뿌리가 가늘고 긴 원뿔형·원구형 또는 몽둥 이 모양이다. 길이 10~80cm, 지름은 0.2~15㎜로 흔히 분기되어 있다. 겉면은 담백색을 나타내고 회갈색의 코르크층이 군데군데 있다. 질은 단단하고 절단면은 섬유성이며, 세로 절단면은 백색이고 중심부는 유황색을 띠고 있다. 봄 또는 가을에 채취하여 건조시킨다. 성분으로는 교질, 점액질, 전분, 자당, 포도당, 섬유소, 비타민 B 등의 영양소가 함유되어 있다.Also used as a herbal medicine is a yellow root with a long cone-shaped, spherical or sticky. 10 ~ 80cm long, 0.2 ~ 15㎜ in diameter, often branched. The outer surface is light white and there are several places of grayish brown cork layers. The vagina is hard and the cut surface is fibrous, the longitudinal cut surface is white and the center is sulfurous. Collected in spring or autumn and dried. Ingredients include nutrients such as colloid, mucus, starch, sucrose, glucose, fiber, and vitamin B.
또한, 뽕나무뿌리는 폐기(肺氣)로 숨이 차고 가슴이 그득한 것, 수기(水氣)로 부종이 생긴 것을 낫게 하며 담을 삭이고 갈증을 멈추게 한다. 또 폐 속의 수기를 없애며 오줌을 잘나가게 하고, 기침하면서 피를 뱉는 것을 낫게 하며 대 소장을 잘 통하게 하는 효능이 있다.In addition, mulberry roots breathe in waste (肺氣) and full of heart, swelling caused by hand (水 氣) to relieve the swelling and stop thirst. In addition, it eliminates sebum in the lungs and helps pee well, coughs up the spit of blood, and has the effect of making the large intestine better.
따라서 상기 효능들을 가지는 엄나무와 뽕나무뿌리 및 황기를 구입하여 각각의 정제물을 만든다. 이때 정제물은 일반적으로 알려진 방법에 의해서 즙을 추출하면 되는 것이다.Therefore, by purchasing the oak and mulberry root and Astragalus having the above effects to make each purified. At this time, the purified product is to extract the juice by a generally known method.
(2) 제 2공정(2) second process
상기와 같이 즙을 추출하여 얻어진 각각의 정제물을 1(엄나무) : 1(뽕나무뿌리) : 0.5(황기)의 중량비로 혼합하여 보관한다.Each purified product obtained by extracting the juice as described above is stored by mixing in a weight ratio of 1 (motherwood): 1 (Mulberry root): 0.5 (organic).
(3) 제 3공정(3) third process
상기 혼합된 정제물을 이용하여 밀가루를 반죽한 후, 밀폐용기에 넣고 30분에서 60분간 숙성시켜서 통상의 제면기를 이용하여 면발(수제비)을 형성한다.After kneading the flour using the mixed refined product, put into a sealed container and aged for 30 to 60 minutes to form noodle hair (cooking ratio) using a conventional noodle maker.
(4) 제 4공정(4) 4th process
상기 면발(수제비)을 식음자의 기호에 맞추어 기본양념으로 만들어진 육수를 제조한 후, 육수와 함께 (칼)국수나, 수제비, 우동, 짬뽕 등에서 어느 하나를 선택하여 끓인다.After preparing the broth made of basic seasoning according to the taste of the noodle, the noodles are made by boiling any one of (kal) noodles, sujebi, udon, and champon with broth.
(5)제 5공정(5) 5th process
이때 미리 준비하여 채로 썰어 보관해둔 능이버섯, 장뇌삼과 그리고 대추, 은행을 웃기로 넣어 제조한 후, 식음 하면 된다. 상기 웃기로 들어가는 재료의 비율은 면류가 1Kg일때 능이버섯 100∼200g, 장뇌삼 50∼100g, 대추 및 은행 10g 을 혼합하여 제조하면 탄수화물 이외의 비타민, 포도당 등의 영양분을 섭취함과 동시에 식음할 때 독특한 향을 느낄 수 있어 식욕을 돋구어 주게 되는 것이다.At this time, prepared by cutting the chopped mushrooms, camphor ginseng and jujube, ginkgo prepared in advance, and then eat and drink. The ratio of ingredients that enter into the laughter is prepared by mixing 100 ~ 200g of mushrooms, 50-100g of camphor ginseng, jujube and 10g of ginseng when 1Kg of noodles, and ingesting nutrients such as vitamins and glucose other than carbohydrates, You can feel the incense, which will stimulate your appetite.
그리고 면류를 섭취하면서 식음하게 되는 능이버섯과 장뇌삼에 대하여 살펴보면, 굴뚝버섯과(Thelephoraceae)의 능이버섯은 향버섯이라고도 하며 가을에 활엽수림의 부식이 많은 산지에서 군생 또는 단생하는 버섯이고, 갓은 깔때기 모양이며 엷은 홍색을 띤 갈색인데 노쇠하거나 마르면 흑갈색으로 되어 강하고 독특한 향기를 풍기고 있는 식용버섯이나, 생식하면 가벼운 중독 증상이 나타나며, 위장에 염증과 궤양이 발생할 수 있는 버섯이다.In addition, if you look at the chopped mushrooms and camphor ginseng that are eaten and eaten with noodles, the mushrooms of the chimney (Thelephoraceae) are also called incense mushrooms. It is a pale reddish brown, edible or dry blackish edible mushroom with a strong and unique fragrance, and when it is reproduced, mild poisoning symptoms appear, mushrooms that can cause inflammation and ulcers in the stomach.
그리고 능이버섯의 일반성분으로는 수분 89.93%, 탄수화물 4.26%, 조단백질 3.67%, 조지방 0.96%, 회분 1.18%가 함유되고, 그 밖에 혈당 콜레스테롤 저하작용이 있는 에리타데닌(eritadenine), 암세포를 억제시키는 단백다당체인 렌티난(lentinan) 등 의약품으로 인가된 성분이 다량 함유되어 있다. 그리고 유리 아미노산이 23종 들어있으며, 지방산 10종과 미량 금속 원소가 13종이 들어 있고 그밖에 유리당, 균당이 들어 있으며, 콜레스테롤을 감소시켜주는 효능과 버섯을 달인 물은 소화제로 이용해 왔다.In addition, the general components of the mushrooms contain 89.93% of water, 4.26% of carbohydrates, 3.67% of crude protein, 0.96% of crude fat, and 1.18% of ash. It contains a large amount of ingredients approved by pharmaceuticals, such as the protein polysaccharide lentinan. It contains 23 kinds of free amino acids, 10 kinds of fatty acids and 13 kinds of trace metal elements, and also contains free sugars and fungal sugars.
또한, 자연산 능이버섯은 다량의 비타민을 함유하고 있어 영양가가 풍부한 보건식품으로 인정받고 있음은 물론 암예방과 기관지 천식 감기에 효능이 있으며 그 맛은 시원하면서도 담백하고 뒷맛이 깨끗한 특징이 있다.In addition, natural mushrooms contain a large amount of vitamins are recognized as a nutritious health food, as well as effective for cancer prevention and bronchial asthma cold, and its taste is cool, but it has a light and clean aftertaste.
그뿐만 아니라 장뇌삼에는 산삼과 같은 효능이 있는 것으로, 원기를 북돋워주고 활발한 두뇌활동과 정신력을 왕성하게 하여 인체의 저항력을 강화시켜 질병으로부터 면역기능과 자연치유력을 높이며, 오장을 보하고, 안정케 함은 물론 머리를 맑게 하고 눈에도 좋고, 당뇨와 노화예방, 항암 작용도 한다. 혈압, 간, 심장 등 각종 성인병 예방은 물론 정력부진, 갱년기 장애해소 및 수험생의 스트레스 해소 등에 효능이 있다. In addition, the camphor ginseng has the same effect as wild ginseng, and it boosts the body's resistance by encouraging vigor and active brain activity and mental power, enhancing immune function and natural healing from diseases, protecting the five chapters, and stabilizing Of course, the hair clear and good for the eyes, diabetes and aging prevention, anti-cancer action. It is effective in preventing various adult diseases such as blood pressure, liver and heart, as well as resolving stagnation, menopausal disorder and stress relief of examinees.
따라서 면류와 함께 상기 효능을 함유하고 있는 능이버섯과 장뇌삼 등을 섭취할 때 풍부한 영양소를 공급받을 수 있음은 물론 식음 할 때 독특한 향을 느끼기 때문에 식욕을 돋구어주고 또한, 소화도 잘되는 특징이 있다.Therefore, when ingesting the unggi mushroom and camphor ginseng containing the above-mentioned effect with noodles, it is possible to receive abundant nutrients, as well as feel the unique aroma when eating, it also boosts the appetite, and is also well digested.
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| KR102695742B1 (en) * | 2023-06-19 | 2024-08-14 | 김진구 | Kalopanax septemlobus cold noodle and process for preparing the same |
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