KR100452928B1 - Noodle of Potato and Method for manufacturing there of - Google Patents
Noodle of Potato and Method for manufacturing there of Download PDFInfo
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- KR100452928B1 KR100452928B1 KR10-2001-0071228A KR20010071228A KR100452928B1 KR 100452928 B1 KR100452928 B1 KR 100452928B1 KR 20010071228 A KR20010071228 A KR 20010071228A KR 100452928 B1 KR100452928 B1 KR 100452928B1
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 35
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 35
- 235000012149 noodles Nutrition 0.000 title claims description 27
- 238000000034 method Methods 0.000 title claims description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 24
- 235000021312 gluten Nutrition 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 8
- 229920001592 potato starch Polymers 0.000 claims description 24
- 239000003921 oil Substances 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 11
- 229920000881 Modified starch Polymers 0.000 claims description 9
- 239000004368 Modified starch Substances 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 9
- 235000019426 modified starch Nutrition 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000003925 fat Substances 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 21
- 235000009566 rice Nutrition 0.000 abstract description 21
- 229920000742 Cotton Polymers 0.000 abstract description 18
- 235000012015 potatoes Nutrition 0.000 abstract description 7
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 20
- 235000019198 oils Nutrition 0.000 description 14
- 235000013312 flour Nutrition 0.000 description 11
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 229920002907 Guar gum Polymers 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 229960002154 guar gum Drugs 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 229920000137 polyphosphoric acid Polymers 0.000 description 4
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229960002477 riboflavin Drugs 0.000 description 3
- 235000019192 riboflavin Nutrition 0.000 description 3
- 239000002151 riboflavin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000001624 Espostoa lanata Species 0.000 description 2
- 235000009161 Espostoa lanata Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 206010016807 Fluid retention Diseases 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5486—Wheat protein, gluten
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 감자 또는 감자와 쌀을 주성분으로 하는 라면을 제공한다.The present invention provides a ramen which is mainly composed of potatoes or potatoes and rice.
상기 목적을 위하여 본 발명은 감자를 주요 성분으로 하는 재료에 글루텐을 첨가함으로써 면대를 형성하도록 하는 것이 개시된다.For this purpose, the present invention discloses that a cotton pad is formed by adding gluten to a material mainly containing potatoes.
또한 본 발명에는 라면재료에서 쌀가루가 중량비로 10% ∼ 30%, 글루텐이 12% ∼ 18% 함유하는 것이 개시된다.In addition, the present invention discloses that the ramen material contains 10% to 30% by weight and 12% to 18% of gluten in the weight ratio.
Description
본 발명은 감자를 주요 성분으로 하는 라면 및 이를 제조하기 위한 제조방법에 관한 것으로, 더욱 상세하게는 감자가루 또는 감자전분에 글루텐을 함유하도록 하여 면대의 형성을 원할하게한 라면 및 이를 제조하기 위한 방법에 관한 것이다.The present invention relates to a ramen comprising potato as a main component and a manufacturing method for producing the same, and more particularly, to provide a gluten in potato flour or potato starch to facilitate the formation of a noodle stand and a method for producing the same. It is about.
라면은 현대인에게 극히 애용되는 식품중의 하나로서, 시중에 다양한 제품들이 제공되고 있다. 라면의 인기에 부응하듯 조리방법 또한 다양하게 개발되어 소비자에게 공급되고 있는 실정이다.Ramen is one of the most favorite foods for modern people, and various products are available on the market. In response to the popularity of ramen, a variety of cooking methods have been developed and supplied to consumers.
라면은 건조식품으로서 수분이 많은 식품에 비해 단위 중량당 영양분이 많으며, 튀긴식품으로서 120g당 500Kcal의 열량을 내는 고칼로리 식품이다. 그러나, 종래의 라면은 밀가루(소맥분)를 기본으로 하여 제조되는 것이 일반적이다. 라면의 맛과 영양을 개선하기 위한 노력이 지속되어 왔으나, 그러한 노력들은 대부분 면발의 식감, 분말 또는 건조스프의 개선에 치중되어져 왔으며, 과다한 열량을 낮추기 위한 재료의 개선에 많은 노력이 경주되어져 왔으며, 소맥분의 라면 대신 저칼로리이면서도 다양한 영양소를 함유하는 감자를 주요 성분으로 하는 라면의 개발도 그러한 시도중의 하나라고 할 수 있다.Ramen noodles are dry foods and contain more nutrients per unit weight than juicy foods. They are fried foods and produce high calories of 500Kcal per 120g. However, conventional ramen is generally manufactured on the basis of flour (wheat flour). Efforts have been made to improve the taste and nutrition of ramen, but most of these efforts have been focused on improving the texture, powder or dry soup of noodles, and much effort has been made to improve the ingredients to reduce excessive calories. It is one of the attempts to develop ramen, which is a low-calorie, nutrient-rich potato instead of wheat flour.
그러나, 이러한 감자라면의 제조는 소맥분의 제조와는 달리 기존의 첨가물들을 그대로 사용하게 되면 라면 면대형성이 불가능하고, 잘끊어지고, 딱딱한 현상이 빈번히 발생하여 라면으로 제조하기가 어려웠다.However, the production of such potato ramen, unlike the manufacture of wheat flour, if using the existing additives as it is impossible to form the noodles, it is difficult to break well, and hard to produce a ramen.
따라서, 본 발명은 이와 같은 문제점들을 해결하기 위한 것으로서, 본 발명의 목적은 감자를 주요성분으로 하는 라면발의 재료에 글루텐을 첨가함으로써 라면면발형성을 양호하게 하는 제조방법을 제공하기 위한 것이다.Accordingly, the present invention is to solve such problems, an object of the present invention is to provide a manufacturing method for improving ramen noodle formation by adding gluten to the ingredients of ramen feet whose main ingredient is potatoes.
본 발명의 다른 목적은 감자를 주 성분으로 하는 라면을 제공하기 위한 것이다.Another object of the present invention is to provide a ramen noodles mainly containing potatoes.
본 발명의 또 다른 목적은 감자와 쌀을 주성분으로 하는 라면을 제공하기 위한 것이다.Still another object of the present invention is to provide a ramen which is mainly composed of potatoes and rice.
도 1은 본 발명의 라면을 제조하기 위한 공정을 도시한 것이다.1 shows a process for producing the ramen of the present invention.
이와 같은 목적들을 달성하기 위한 본 발명의 특징은, 감자가루와 감자전분이 혼합된 감자성분 중 상기 감자가루가 상기 감자전분의 30 중량% 이내인 상기 감자성분과, 변성전분과, 글루텐, 및 정제염을 포함하는 기타첨가물로 이루어지며, 상기 전체 재료에 대하여 상기 글루텐을 16중량% ∼18중량% 포함하는 감자라면에 관한 것이다.본 발명의 다른 특징은, 감자가루와 감자전분이 혼합된 감자성분 중 상기 감자가루가 상기 감자전분의 30 중량% 이내인 상기 감자성분과, 변성전분과, 글루텐, 및 정제염을 포함하는 기타첨가물로 이루어지되, 상기 전체 재료 중 상기 글루텐이 16중량% ∼18중량% 포함되도록 재료를 혼합하는 혼합공정; 라면 면대를 형성하기 위한 압연공정; 상기 형성된 라면 면대를 93∼98℃의 스팀에 증숙시키는 증숙공정; 상기 증숙된 라면을 일정한 형태로 성형하는 성형공정; 상기 성형된 라면을 130∼160℃의 유지로 튀기는 유탕공정; 상기 유탕공정에서 라면에 흡수된 유지를 제거하는 탈유공정을 포함하는 감자라면 제조방법에 관한 것이다.Features of the present invention for achieving the above object, the potato component of the potato powder and potato starch mixed potato starch, modified starch, gluten, and refined salt within 30% by weight of the potato starch The present invention relates to a potato ramen comprising 16% by weight to 18% by weight of the gluten with respect to the whole material. The other feature of the present invention is that the potato is mixed with potato powder and potato starch. The powder is composed of the potato component within 30% by weight of the potato starch, modified starch, gluten, and other additives including refined salt, wherein the gluten is contained in the whole material in a range of 16 wt% to 18 wt%. Mixing step of mixing; A rolling process for forming a ramen noodle stand; A steaming step of steaming the formed ramen noodles in steam at 93 to 98 ° C; A molding process of molding the steamed ramen into a predetermined form; A frying step of frying the shaped ramen noodles at 130-160 ° C; It relates to a potato ramen manufacturing method comprising a deoiling process for removing the fats and oils absorbed in the ramen in the milking process.
이하, 첨부된 도면에 따라서 본 발명의 감자라면의 실시예를 설명하기로 한다.Hereinafter, an embodiment of the potato ramen of the present invention according to the accompanying drawings will be described.
도 1은 본 발명의 라면을 제조하기 위한 공정을 도시한 것이다.1 shows a process for producing the ramen of the present invention.
라면을 제조하기 위하여는 다양한 라면의 재료를 혼합하게 되는 혼합공정을 필요하다(S1).In order to prepare a ramen, a mixing process for mixing various ramen materials is required (S1).
혼합되는 재료로는 감자가루, 감자전분, 변성전분, 글루텐, 정제염, 기타첨가물들을 물로 반죽하게 된다. 여기서 기타 혼합물로는 유화유지, 면미소, 구아검, 폴리인산, 리보플라빈등을 포함할 수 있으며, 비타민등의 영양성분을 선택적으로 가미할 수 있다.The ingredients to be mixed are potato flour, potato starch, modified starch, gluten, refined salt, and other additives. Here, the other mixture may include emulsified oil, cotton, guar gum, polyphosphoric acid, riboflavin, and the like, and may selectively add nutritional ingredients such as vitamins.
이후, 반죽물은 1시간 정도의 자연 숙성과정을 거치게 된다. 이때 반죽물의 수분 함유량은 30% ∼ 40% 정도 유지시키도록 한다.After that, the dough is subjected to a natural ripening process of about 1 hour. At this time, the moisture content of the dough is to maintain about 30% to 40%.
상기의 감자의 주성분 이외의 보조성분의 역할에 대하여 설명하기로 한다. 변성전분은 조리에 있어서 면이 빠른 시간에 익을 수 있도록 보조하기 위한 것이며, 면의 탄력을 증대시키며 부드럽고 매끄럽게 한다. 또한, 글루텐은 면을 끊기있고 탄력을 유지하도록 하며, 면의 식감을 양호하도록 한다. 또한, 정제염은 조미, 면의 탄력의 증대, 방부성 부여, 면의 급격한 건조를 방지한다. 유화유지제는 면의 조직개선, 보형성, 복원성, 작업성을 증대시키며 아울러 식감을 증대한다. 구아검은 면의 점도, 감촉 및 보수력을 향상시킨다. 폴리인산은 면의 식감, 탄력성, 팽창성증대 및 풀림현상을 방지한다.The role of the auxiliary components other than the main component of the potato will be described. Modified starch is intended to help the noodles ripen quickly in cooking, and increases the elasticity of the noodles and makes them soft and smooth. In addition, gluten breaks and maintains the elasticity of the noodles, and makes the texture of the noodles good. In addition, the refined salt prevents seasoning, increase of elasticity of cotton, imparting antiseptic property, and rapid drying of cotton. Emulsifying fats and oils improve the texture, shape retention, resilience and workability of cotton and increase the texture. Guar gum improves the viscosity, feel and water retention of cotton. Polyphosphoric acid prevents cotton texture, elasticity, expansion and loosening.
상기 숙성된 반죽물을 라면 특유의 형태로 만들기 위해서 여러개의 롤러 및 절출기를 사용하여 국수가락의 형태로 만든 후 컨베이어 벨트의 속도를 조절하여 꼬불꼬불한 형태로 만드는 압연공정을 거친다(S3).In order to make the aged dough into a distinctive form of ramen, the rolling process is made by using a plurality of rollers and a cutting machine to form a noodle box and then adjusting the speed of the conveyor belt to form a tortuous shape (S3).
압연공정에 의하여 형성된 면대를 컨베이어 벨트를 타고, 스팀박스를 통과시키면서 100℃ 이상의 스팀을 사용하여 80초 정도로 증숙시킨다. 이 공정을 통과한 면대는 소화가 용이한 소위, 알파(α)화 전분으로 전환된다(S4).The cotton pad formed by the rolling process is steamed on the conveyor belt for about 80 seconds using steam of 100 ° C. or higher while passing through a steam box. The cotton ball that passed this process is converted into so-called alpha (α) starch which is easy to digest (S4).
증숙된 면을 일정한 형태로 성형하기 위하여 일정한 중량으로 면대를 절단한 후 납형 케이스에 담고 성형시킨다(S5).In order to mold the steamed cotton in a constant shape, the cotton strip is cut to a certain weight and then placed in a lead-type case and molded.
성형된 증숙면을 팜유 등의 정제유지를 사용하여 유탕라인에서 130 ∼ 160℃dml 온도에서 2 내지 3분간 튀긴다(S6). 이 과정에서 면에 함유된 수분은 휘발되게 되며, 면에는 팜유가 흡착되게 된다.The molded steamed noodles are fried for 2 to 3 minutes at 130-160 ° C. dml temperature in a milking line using refined fats and oils such as palm oil (S6). In this process, the moisture contained in the cotton is volatilized, palm oil is adsorbed on the cotton.
유탕공정에 의하여 얻어진 면발에 과도한 유지성분에 의한 느끼한 맛을 제거하기 위하여 탈유공정을 시행한다(S7). 탈유공정은 고압의 열풍에 통과시키면서 면에 흡수되어 있는 적절한 양의 유지성분을 남기고 분사 제거하도록 한다. 이때 열풍의 온도는 30℃이하로 되면 면발이 고형화되고, 바람직하기로는 50℃ 내지 65℃가 바람직하다.A deoiling process is performed to remove the sensation of taste caused by excessive fat or oil in the noodle obtained by the milking process (S7). The deoiling process is sprayed and removed while leaving the proper amount of oil retained on the cotton while passing through the high pressure hot air. At this time, when the temperature of the hot air is 30 ° C. or less, the cotton ball is solidified, and preferably 50 ° C. to 65 ° C. is preferable.
탈유공정을 마친 면발은 콘베이어를 이용하여 상온에서 냉각, 건조되고, 이 공정이 종료된 라면발은 포장공정을 거쳐 포장되게 된다(S8)After the deoiling process, the noodle is cooled and dried at room temperature by using a conveyor, and the ramen noodles after the process are packaged through the packaging process (S8).
이하, 혼합재료의 성분비에 대하여 상세히 설명하기로한다.Hereinafter, the component ratio of the mixed material will be described in detail.
다음의 표1은 감자를 주성분으로 하는 감자라면의 혼합비의 실시예들을 나타낸 것이다.Table 1 below shows examples of the mixing ratio of potato ramen with potato as a main component.
상기 표1에서 재료는 중량%로 나타낸 것이며, 온도는 ℃이다. 감자성분은 감자가루와 감자전분을 혼합한 것을 나타내며, 감자가루를 전혀 사용하지 않고 감자전분만을 사용할 수 있으며, 감자가루가 중량비 30%를 초과하지 않도록 한다. 바람직하기로는 0∼10%의 중량비를 갖는 것이 바람직하다.In Table 1, the material is expressed in weight percent, and the temperature is ° C. Potato ingredient refers to a mixture of potato flour and potato starch, can be used only potato starch without using any potato powder, so that the potato powder does not exceed 30% by weight. It is preferable to have a weight ratio of 0 to 10% preferably.
또한, 표 1에서 기타 첨가물로는 유화유지, 면미소, 구아검, 폴리인산, 리보플라빈등을 포함할 수 있으며, 비타민등의 영양성분을 선택적으로 가미할 수 있다.In addition, in Table 1, other additives may include emulsified oils and fats, cotton smile, guar gum, polyphosphoric acid, riboflavin, and the like, and may selectively add nutrients such as vitamins.
실시예1에서와 같이, 글루텐이 전혀 사용되지 않는 경우에는 압연과정에서 반죽이 딱딱하여 압연되지 않으며, 절삭하는 과정에서도 끊어지게 되어 전혀 면대 형성이 이루어지지 않아 라면을 만들 수 없다.As in Example 1, when gluten is not used at all, the dough is hard to be rolled in the rolling process and is not rolled.
실시예 2에서는 글루텐 함량이 13%에 이르게 되면 면대가 형성되기는 하나 힘없이 늘어져 후속공정이 어렵다.In Example 2, when the gluten content reaches 13%, a cotton pad is formed, but it is hardly stretched, and subsequent processing is difficult.
실시예 7과 실시예 8에서와 같이 글루텐 함량이 19%늘 넘게되면 면대에서 서로 엉기게되는 소위, 떡짐 현상이 발생하게 되고, 20%를 넘게 되면 면대 현상이 불가능하게 된다. 이와 같은 실시예들에서 글루텐의 함량은 중량비 14%∼ 18%가 바람직하다.As in Example 7 and Example 8, when the gluten content is more than 19%, so-called rice cakes, which are entangled with each other in the noodle stand, are generated. In such embodiments, the gluten content is preferably 14% to 18% by weight.
실시예5에서와 같이, 증숙온도를 93∼98℃로 하였을 때는 이전의 실시예에서 90∼93℃의 온도보다 기름 함유량이 다소 줄고, 실시예6에서와 같이 증숙온도를 93∼98℃로 유지하고, 유탕온도를 이전의 실시예보다 10℃ 상승시킨 155℃로 할 때 기름이 소량 유지된다. 또한, 기름을 더욱 줄이고자 하는 경우에는 탈유공정의 시간을 장기화 함으로써 기름의 양을 조절하도록 한다.As in Example 5, when the steaming temperature is set at 93 to 98 캜, the oil content is slightly lower than the temperature of 90 to 93 캜 in the previous example, and the steaming temperature is maintained at 93 to 98 캜 as in Example 6. In addition, a small amount of oil is maintained when the boiling temperature is increased to 155 ° C by 10 ° C from the previous example. In addition, in order to further reduce the oil to control the amount of oil by prolonging the time of the deoiling process.
이하, 감자 - 쌀라면에 대하여 설명하기로 한다.Hereinafter, the potato-rice ramen will be described.
쌀라면은 쌀을 주식으로 하는 우리 나라 사람에게는 밥과 유사한 미감과 색감을 유발하기 때문에 쌀을 주 재료로한 라면이 연구개발이 이루어져 왔으나, 쌀이 호화성이 떨어지는 관계로 라면 제조시 끈기가 부족하여 라면을 제조하기가 곤란하였다. 본원은 끈기와 식감을 보충할 수 있도록 감자전분과 글루텐을 쌀가루와 혼합한 재료를 사용하여 감자-쌀라면을 제조하도록 한다.Since rice ramen causes a similar taste and color to Koreans whose rice is a staple food, ramen based on rice has been researched and developed. It was difficult to produce ramen. The present application is to prepare potato-rice ramen using a mixture of potato starch and gluten and rice flour to supplement the tenacity and texture.
본원은 쌀, 감자전분, 글루텐과 표1에 개시된 여러 성분들이 적절히 혼합되도록 함으로써 식감과 끈기가 개선된 질좋은 감자-쌀라면을 제조하는 방법을 개시하고 있다. 다음의 표 2는 감자 - 쌀 라면의 재료 혼합비 및 각공정의 온도를 표시하고 있다. 감자 - 쌀 라면의 제조공정은 도 1에 도시된 전체적인 공정과정에 따르게 되나 그 재료 혼합비에 순수한 감자라면과는 차이가 있다.The present application discloses a method for producing a quality potato-rice ramen with improved texture and tenacity by allowing rice, potato starch, gluten and various components as shown in Table 1 to be properly mixed. Table 2 below shows the mixing ratio of potatoes and rice ramen and the temperature of each process. The manufacturing process of the potato-rice ramen is based on the overall process shown in FIG.
표2에서 쌀가루는 생미분을 사용할 수 있고, 쌀을 익힌 것을 분말화한 것을 사용할 수 있고, 물에 침전시켜 물을 함유하도록 하여 호화성을 높인 쌀을 미분화시킨 것을 사용할 수 있으며, 이들을 선택적으로 조합하여 사용할 수 있다. 상기 표 2의 실시예에서 감자-쌀라면의 쌀가루의 함유량은 중량비30%를 초과하게되면 끈기부족현상이 발생하게 되나, 이는 순수한 생미분의 쌀가루를 사용할 때의 현상이고, 익힌 쌀을 미분화한다든지 물에 침전시킨 쌀을 미분화하는 경우에는 쌀가루가 30%일 때에도 제조된 라면에 끈기를 갖게된다.In Table 2, rice flour can be used as raw fine powder, powdered ones of cooked rice can be used, and finely divided rice having high luxury by being precipitated in water and containing water can be used. Can be used. In the example of Table 2, if the content of the rice flour of potato-rice ramen exceeds 30% by weight, the lack of stickiness occurs, but this is a phenomenon when using pure raw rice flour, which is to differentiate the cooked rice or In the case of micronizing the rice precipitated in water, even when the rice powder is 30%, the prepared ramen has persistence.
또한, 표 2에서 기타 첨가물로는 유화유지, 면미소, 구아검, 폴리인산, 리보플라빈등을 포함할 수 있으며, 비타민등의 영양성분을 선택적으로 가미할 수 있다.In addition, in Table 2, other additives may include emulsified oil, cotton, guar gum, polyphosphoric acid, riboflavin, and the like, and may selectively add nutrients such as vitamins.
또한, 감자전분은 필요에 따라서 그 일부가 감자가루로 대치될 수 있음은 표1에서 설명한 바와 같다.In addition, as described in Table 1, a portion of potato starch can be replaced with potato flour as needed.
상기 표 2와 여러 실험을 거친 결과 감자 - 쌀라면에서 감자전분은 중량비 40 ∼ 46%, 변성전분은 중량비 12 ∼ 14%, 쌀가루는 중량비 10∼30%, 글루텐은 중량비 12 ∼ 18%으로 이루어지는 것이 바람직하다.As a result of several experiments with Table 2, potato starch in the potato-rice ramen is 40 to 46% by weight, modified starch is 12 to 14% by weight, rice flour is 10 to 30% by weight, gluten is 12 to 18% by weight desirable.
상기의 목적과 구성을 갖는 본 발명에 따르면,According to the present invention having the above object and configuration,
(1) 기존의 고칼로리 저영양소를 함유하는 밀가루를 주성분으로 하는 라면에서 여러 영양소를 풍부하게 함유하며, 저 칼로리의 라면을 제조할 수 있다.(1) Ramen, which contains a lot of nutrients, can be made from ramen, which is mainly composed of wheat flour containing high calorie and low nutrients, and can produce low-calorie ramen.
(2) 감자라면은 딱딱하여 면발 형성이 어려웠으나, 글루텐을 함유하도록 하여 면대형성을 원활히 하였고, 식감을 개선하는 효과가 있다.(2) Potato ramen was hard, so it was difficult to form noodle, but it contained gluten to facilitate the formation of noodle, and it improves the texture.
(3) 특히, 본원에 따르면 감자성분에 쌀가루를 혼합하도록 하여 우리 미감에맞는 감자-쌀 라면을 제조할 수 있도록 하고 있다.(3) Particularly, according to the present application, rice powder is mixed with potato ingredients to prepare potato-rice ramen suitable for our taste.
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| KR100499672B1 (en) * | 2003-06-19 | 2005-07-05 | 주식회사농심 | Method for prepartion of instant potato noodle with improved cooking property |
| KR101201528B1 (en) * | 2010-01-28 | 2012-11-15 | (사)무주천마사업단 | Ramyun Containing Gastrodiae and Manufacturing method thereof |
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| KR20020024002A (en) * | 2002-01-04 | 2002-03-29 | 김진경 | A making method of the instant-rice-noodles |
| TWI385414B (en) | 2003-11-20 | 2013-02-11 | 尼康股份有限公司 | Optical illuminating apparatus, illuminating method, exposure apparatus, exposure method and device fabricating method |
| TWI366219B (en) | 2004-02-06 | 2012-06-11 | Nikon Corp | Polarization changing device, optical illumination apparatus, light-exposure apparatus and light-exposure method |
| KR100917054B1 (en) * | 2008-11-27 | 2009-09-10 | 이병태 | Rice noodles and its a manufacturing process |
| KR101409982B1 (en) * | 2012-06-13 | 2014-06-20 | 권영국 | Ramen using pheasant and methods for producing thereof |
| CL2017002896A1 (en) | 2017-11-14 | 2018-06-22 | Univ Santiago Chile | Extruded food product, similar to potato chips and preparation procedure |
| KR102303219B1 (en) * | 2019-06-14 | 2021-09-16 | 박진효 | Manufacturing method of noodle |
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| CN1230365A (en) * | 1998-03-31 | 1999-10-06 | 汤兆铮 | Staple food of potatoes and its production process |
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| JPH05176698A (en) * | 1992-01-07 | 1993-07-20 | Kanebo Ltd | Non-fried and dried instant noodle |
| KR970009589A (en) * | 1995-08-31 | 1997-03-27 | 성호정 | Instant Potato Noodles |
| KR970061093A (en) * | 1996-02-29 | 1997-09-12 | 이강욱 | Composite Facade for Noodle Production |
| KR100351669B1 (en) * | 1999-04-26 | 2002-09-11 | 장영기 | Noodle containing milk and method for manufacturing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH02222661A (en) * | 1989-02-27 | 1990-09-05 | Fuji Seifun Kk | Dough for frozen udon (like noodle) |
| CN1230365A (en) * | 1998-03-31 | 1999-10-06 | 汤兆铮 | Staple food of potatoes and its production process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100499672B1 (en) * | 2003-06-19 | 2005-07-05 | 주식회사농심 | Method for prepartion of instant potato noodle with improved cooking property |
| KR101201528B1 (en) * | 2010-01-28 | 2012-11-15 | (사)무주천마사업단 | Ramyun Containing Gastrodiae and Manufacturing method thereof |
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