KR100250383B1 - Noodles of naeng-myun - Google Patents
Noodles of naeng-myun Download PDFInfo
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- KR100250383B1 KR100250383B1 KR1019980000093A KR19980000093A KR100250383B1 KR 100250383 B1 KR100250383 B1 KR 100250383B1 KR 1019980000093 A KR1019980000093 A KR 1019980000093A KR 19980000093 A KR19980000093 A KR 19980000093A KR 100250383 B1 KR100250383 B1 KR 100250383B1
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 40
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 230000000704 physical effect Effects 0.000 abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract description 4
- 235000013312 flour Nutrition 0.000 abstract description 4
- 229920001592 potato starch Polymers 0.000 abstract description 4
- 240000005979 Hordeum vulgare Species 0.000 abstract description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 2
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 2
- 239000011425 bamboo Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 208000018556 stomach disease Diseases 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 6
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 229920000742 Cotton Polymers 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 206010000059 abdominal discomfort Diseases 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 235000010633 broth Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000010902 straw 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
- 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
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- 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
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/044—Colouring
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Landscapes
- 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)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 냉면국수에 관한 것으로, 보다 상세하게로는 활성탄을 함유한 냉면국수에 관한 것이다.The present invention relates to cold noodles, and more particularly to cold noodles containing activated carbon.
냉면은 주성분인 고구마 전분, 소맥분에 메밀가루 등 기타의 첨가물들을 첨가하여 신장성, 탄력성 등의 물성을 좋게 하고 냉면국수 고유의 색상을 가지게 한다. 냉면국수의 가장 중요한 물성으로는 물에 삶아져서 전분이 알파화 되었을 때 면발이 질긴 성질이 있어야 하며,물에 데칠 때 또는 물에 데친 후 냉면 국물에 담구어 졌을 때 성분들이 물에 녹아 용출되어 국물이 탁해지지 않도록 면성분간의 결합의 세기가 강하여야 한다.Cold noodle is made by adding other additives such as buckwheat flour to sweet potato starch and wheat flour, which are main ingredients, to improve physical properties such as stretchability and elasticity, and to have unique color of cold noodles noodles. The most important physical properties of cold noodles are the noodles that are boiled in water and the noodles are tough when the starch is alphaized.The ingredients are dissolved in water and eluted when they are soaked in cold noodles after boiling in water or after boiling in water. The strength of the bond between the surface components should be strong so as not to become cloudy.
냉면국수는 냉면국수 고유의 색깔인 약간 검은 색을 띤다. 이는 과거 냉면 분말의 원료를 도정 제분할 때 조악한 단계를 거쳤기 때문에 불순물인 껍데기 등이 함께 분말화 되면서 나타나는 색이나, 현재의 발달된 도정제분 방법으로는 대부분의 불순물이 제거되기 때문에 원료분말의 색이 희게 된다. 이러한 흰색의 원료분말을 사용하게 되면 냉면국수의 색상이 고유의 검은색을 띠지 않게 되며, 현재는 보리, 쌀, 기타 식물들을 태워서 나오는 재의 가루를 냉면국수의 원료분말에 적당히 혼합하여 색깔을 부여한다. 그러나 이 방법은 인체에 나쁜 영향을 줄 우려가 있는 재를 사용한다는 문제점이 있다.Cold noodles are slightly black, a color unique to cold noodles. This is a color that appears as a result of coarse powdering of impurities as it has gone through coarse steps when milling raw materials of cold noodles powder in the past, but most impurities are removed by current developed milling methods. It becomes white. When the white raw powder is used, the color of cold noodles is not inherent black. Currently, ash powder from burning barley, rice, and other plants is mixed with the raw powder of cold noodles to give color. . However, this method has a problem in that it uses ash that may adversely affect the human body.
본 발명은 상기한 바와 같은 문제점을 해결하기 위한 것으로, 인체에 나쁜 영향을 주지 아니하는 물질을 사용하여 냉면국수에 고유의 색깍을 부여하는 것을 주목적으로 한다. 본 발명의 다른 목적은 냉면국수의 물성을 향상시키는 것이다. 본 발명의 또 다른 목적은 여름철 발생하기 쉬운 배탈을 방지하는 효과를 나타내는 냉면국수를 제공하는 것이다.The present invention is to solve the problems as described above, the main purpose is to give a unique color mop to cold noodles noodles using a material that does not adversely affect the human body. Another object of the present invention is to improve the physical properties of cold noodles. Still another object of the present invention is to provide a cold noodle soup having an effect of preventing stomach upset, which is likely to occur in summer.
본 발명의 냉면국수는 활성탄을 1중량%이내 함유한 것을 특징으로 한다.Cold noodles of the present invention is characterized in that it contains less than 1% by weight activated carbon.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
활성탄은 소량 첨가하더라도 냉면국수 특유의 검은 색상을 잘 부여할 수 있으며, 위생상 안전하고 특히 여름철에 발생하기 쉬운 배탈을 방지하는 역할을 한다. 또한, 즉석 냉면 국수를 제조하는 경우에도 세균의 침투를 방지하여 장기간 보존이 가능한 국수를 제공할 수 있다.Activated charcoal can give the black color unique to cold noodle even if it is added in small amount, and it is hygienic and safe and prevents stomach upset, especially during summer. In addition, even in the case of preparing instant noodles noodles can provide a noodle that can be stored for a long time by preventing the penetration of bacteria.
한편 활성탄은 대표적인 종래의 색깔부여물질인 쌀, 보리, 기타 식물을 태운 잿가루에 비하여 약 10% 정도만을 첨가하더라도 이와 동일한 색깔을 부여할 수 있다. 또한 활성탄의 강한 흡착력에 의하여 냉면국수에 요구되는 중요한 물성인 신장성과 탄력성을 향상시킬 수 있다. 즉, 냉면국수의 결합 저해물질에 해당되는 색깔부여물질의 사용량이 감소함에 따라 냉면국수에 요구되는 물성인 신장성과 탄력성이 향상되는 것이다. 물에 데친 후 요구되는 질긴 물성 역시 결합 저해물질의 사용량 감소에 따라 향상되며, 물에 데칠 때 용출되는 성분도 감소하게 된다. 또한 활성탄 고유의 다공성 구조가 인체에 유해한 세균을 포집하는 역할을 하기 때문에 배탈 치료 또는 방지에 매우 효과적이다.On the other hand, activated carbon can give the same color even if only about 10% is added compared to ash, which is a representative conventional color imparting substance such as rice, barley and other plants. In addition, due to the strong adsorption of activated carbon, it is possible to improve the extensibility and elasticity, which are important properties required for cold noodles. That is, as the amount of the color imparting substance corresponding to the binding inhibitor of cold noodles is reduced, extensibility and elasticity, which are required for cold noodles, are improved. The tough physical properties required after boiling in water are also improved by decreasing the amount of binding inhibitor used, and the components eluted when boiling in water are also reduced. In addition, since the porous structure inherent in activated carbon plays a role in collecting bacteria harmful to the human body, it is very effective in treating or preventing upset stomach.
본 발명의 실시예는 다음과 같다.Embodiments of the present invention are as follows.
[실시예 1]Example 1
고구마 전분 200g, 소맥분 800g을 혼합기에 넣어 20분간 혼합하여 귤질한 혼합분을 만든 다음, 이 중 300g을 취하여 보리태운 잿가루 2g을 첨가한 것을 시료 "A"로 칭하였다. 따로 300g을 취하여 활성탄 0.3g을 첨가한 것을 시료 "B"로 칭하였다. A와 B는 육안으로 판별할 때 거의 같은 색을 띠었다.200 g of sweet potato starch and 800 g of wheat flour were mixed in a mixer for 20 minutes to make a tangerine mixture, 300 g of which was added with 2 g of barley-burned ash. Separately, 300 g of which was added 0.3 g of activated carbon was referred to as sample "B". A and B were almost the same color when visually discriminated.
A와 B를 깨끗한 혼합기에 넣고 각각 20분간 혼합한 다음, 소형 반죽기에 A를 넣고 2% 소금물 120.8㎖를 가하여 20분간 반죽한 후 실온에서 30분간 숙성후 제면기를 사용하여 제면하였다. 면 100g을 계량하여 끓는 증류수 1ℓ에서 5분간 데쳤다. 물이 빠질 수 있는 대나무 바구니로 데친 면을 건져내어 물이 충분히 빠지게 하고 WASHING BOTTLE을 이용하여 건진 면의 표면을 깨끗이 씻어 내어 데친 액을 1ℓ로 만들었다.A and B were put in a clean mixer, and then mixed for 20 minutes. Then, A was added to a small dough machine and 120.8 ml of 2% brine was added thereto, followed by kneading for 20 minutes. 100 g of cotton was weighed and boiled in 1 liter of boiling distilled water for 5 minutes. The boiled noodles were taken out with a bamboo basket that could drain water, and the water was drained sufficiently. The surface of the dried noodles was washed out with a washing bottle to make 1 Po.
B도 2%의 소금물 120.1㎖을 가하여 동일한 과정을 거치도록 하였다.B was also subjected to the same process by adding 120.1ml of 2% brine.
A, B의 데친 액을 50㎖씩 취하여 증발건조한 후 무게를 달아 잔량의 무게를 재었다. 3회에 걸친 반복실험 결과 A의 증발잔량은 평균 0.23g이었으며, B의 증발잔량은 평균 0.11g이었다. 이에 따라 면 100g당 A는 4.6g, B는 2.2g이 각각 용출되었음을 알 수 있었다.50 ml of the poached solution of A and B were taken and evaporated to dryness, and then weighed. As a result of three repeated experiments, the average evaporation residual amount of A was 0.23 g, and the average evaporation residual amount of B was 0.11 g. As a result, it was found that A was 4.6 g and B was 2.2 g per 100 g of cotton, respectively.
쌀짚 태운 잿가루를 2g 사용하여 위와 동일한 시료를 만들어(시료명 "C") 동일한 실험을 한 결과, 면 100g당 증발잔량은 4.2g이었다.Using the same sample as above (Sample Name "C") using 2g of rice flakes of straw, the same amount of evaporation per 100g of cotton was 4.2g.
이 실시예에 의하여 활성탄을 사용하게 되면 데칠 때 용출되는 전분의 양이 통상의 잿가루를 사용하였을 때 보다 약 1/2 정도로 줄어 듬을 알 수 있다.By using the activated carbon according to this embodiment it can be seen that the amount of starch eluted when degassing is reduced by about 1/2 than when using ordinary ash.
[실시예 2]Example 2
실시예 1에서 만든 면을 15℃ 물 1ℓ에서 저어 주면서 5분간 식힌 후 EXTENSOGRAPH를 사용하여 점탄성을 측정한 결과, 식감에 영향을 많이 주는 신장율에서 아래의 표 1과 같은 결과를 나타 내었다.The surface prepared in Example 1 was cooled for 5 minutes while stirring in 1 L of water at 15 ° C., and then viscoelasticity was measured using EXTENSOGRAPH. The results shown in Table 1 below were shown in the elongation rate affecting the texture.
[표 1]TABLE 1
[실시예 3]Example 3
고구마 전분 1㎏만을 사용하여 실시예 1과 같은 실험을 실시한 결과는 아래의 표 2와 같다.The results of the same experiment as Example 1 using only 1 kg of sweet potato starch are shown in Table 2 below.
[표 2]TABLE 2
[실시예 4]Example 4
실시예 3에서 만든 면 100g을 취하여 15℃의 물 1ℓ에 담구어 저어 주면서 5분간 식힌 후 건져내어 10℃의 물 0.95ℓ에 30분간 담근 후 면을 건져내고 WASHING BOTTLE로 면을 씻어 내어 국물로 만든 다음, 실시예 1에서와 같이 무게를 정확히 단 100㎖ 비이커에 A, B, C 면의 국물을 50㎖씩 각각 취하여 증발잔량을 측정한 결과는 아래의 표 3과 같다.Take 100g of noodles made in Example 3, soak in 1ℓ of water at 15 ° C, stir, cool for 5 minutes, take out, soak for 30 minutes in 0.95ℓ of water at 10 ° C, remove noodles and wash the noodles with WASHING BOTTLE to make broth. , As in Example 1, 50 ml each of A, B, and C broths were measured in 100 ml beakers exactly as in weight, and the evaporation residuals were measured as shown in Table 3 below.
[표 3]TABLE 3
[실시예 5]Example 5
실시예 4에서 만든 면으로 실시예 3과 같이 시험한 결과는 다음의 표 4와 같다.The test result in the same manner as in Example 3 with the surface made in Example 4 is shown in Table 4 below.
[표 4]TABLE 4
이상의 실시예를 통하여 알 수 있는 바와 같이 본 발명의 냉면국수는 적은 양의 색깔부여제를 사용하더라도 원하는 색깍을 부여할 수 있으며, 또한 신장율과 탄력성이 우수하고, 특히 데친 후 물에 용출되는 비율이 현저하게 줄어들게 된다.As can be seen through the above embodiment, the cold noodle soup of the present invention can be given a desired color mower even when using a small amount of color imparting agent, and also has an excellent elongation and elasticity, especially the rate of eluting in water after boiling It will be significantly reduced.
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| CN112060222A (en) * | 2020-08-06 | 2020-12-11 | 余家禧 | Bamboo wicker basket residual bamboo chip removing equipment |
| CN112060222B (en) * | 2020-08-06 | 2021-12-07 | 余家禧 | Bamboo wicker basket residual bamboo chip removing equipment |
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