KR100276350B1 - Cold buckwheat noodles including green tea and it's production method - Google Patents
Cold buckwheat noodles including green tea and it's production method Download PDFInfo
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- KR100276350B1 KR100276350B1 KR1019980032525A KR19980032525A KR100276350B1 KR 100276350 B1 KR100276350 B1 KR 100276350B1 KR 1019980032525 A KR1019980032525 A KR 1019980032525A KR 19980032525 A KR19980032525 A KR 19980032525A KR 100276350 B1 KR100276350 B1 KR 100276350B1
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 76
- 235000009569 green tea Nutrition 0.000 title claims abstract description 73
- 235000012149 noodles Nutrition 0.000 title claims abstract description 73
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 240000008620 Fagopyrum esculentum Species 0.000 title description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 19
- 229940065115 grapefruit extract Drugs 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 229940100445 wheat starch Drugs 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 abstract description 5
- 238000007796 conventional method Methods 0.000 abstract description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
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- 230000001954 sterilising effect Effects 0.000 description 5
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
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- 229940088594 vitamin Drugs 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
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- 239000001648 tannin Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 240000000560 Citrus x paradisi Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
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- 229920000742 Cotton Polymers 0.000 description 1
- 102000020897 Formins Human genes 0.000 description 1
- 108091022623 Formins Proteins 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Abstract
본 발명은 녹차 냉면 및 이의 제조 방법에 관한 것으로, 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 녹차잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하고 통상의 방법으로 녹차냉면을 제조하므로서 식감의 저하가 없고 색상이 우수하면서 녹차의 유효성분을 다량으로 함유하는 녹차냉면을 얻을 수 있었다.The present invention relates to a green tea cold noodles and a method for producing the same, with respect to the cold noodles composition consisting of 80 to 86% by weight of wheat flour, 5 to 11% by weight of wheat starch, 3 to 9% by weight of green tea leaf powder and 6 to 12% by weight of refined salt. By adding 0.05 to 0.5% by weight of grapefruit extract and preparing green tea cold noodles by a conventional method, green tea cold noodles containing a large amount of green tea active ingredients without a decrease in texture and color were obtained.
Description
본 발명은 녹차냉면 및 이의 제조방법에 관한 것으로, 좀 더 구체적으로는 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 녹차잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하고 통상의 방법으로 녹차냉면을 제조하므로서 식감의 저하가 없고 색상이 우수하면서 녹차의 유효성분을 다량으로 함유하도록 하는 녹차냉면 및 이의 제조방법에 관한 것이다.The present invention relates to green tea cold noodles and a method for manufacturing the same, more specifically, consisting of 80 to 86% by weight of wheat flour, 5 to 11% by weight of wheat starch, 3 to 9% by weight of green tea leaf powder and 6 to 12% by weight of refined salt. To the green tea cold noodles and its manufacturing method to add a grapefruit extract 0.05 ~ 0.5% by weight to the cold noodles composition and to prepare a green tea cold noodles in a conventional manner, so that the texture of the green tea is not degraded and the color is excellent while containing a large amount of the active ingredient of green tea. It is about.
녹차는 잎차라고도 칭하여지며, 차나무의 잎을 건조시켜 분말화한 것으로, 탄닌, 카페인, 비타민 C 등이 많이 함유되어 있어 예로부터 전통차로서 많이 음용되어 왔다. 특히, 녹차에는 카페인, 탄닌, 세키세놀과 특유의 향기 성분을 함유하고 있는 데 카페인은 중추신경을 자극하는 흥분제이기 때문에 진한 차를 마시면 잠이 잘 안오고 신경을 흥분시켜서 피로를 가시게 하며, 호흡 순환 기능을 자극하고 이뇨작용이 있어 만성 심장병에 효과가 있고 숙취를 해소하는 것으로 알려져 있지만 알콜이나 마약 중독자의 심장에는 나쁜 영향을 준다. 그리고, 녹차는 70 ∼ 80℃의 물에 녹차분말을 투입하고 녹차잎내에 함유된 성분을 추출하여 음용하는 방법으로 많이 이용되어 왔다.Green tea is also referred to as leaf tea, which is dried and powdered tea leaves, and contains a lot of tannin, caffeine, vitamin C, etc. and has been widely used as a traditional tea since ancient times. In particular, green tea contains caffeine, tannin, sequisenol, and unique fragrances. Since caffeine is a stimulant that stimulates the central nervous system, dark teas make you hard to sleep and excite your nerves, relieving fatigue and breathing. It is known to stimulate function and have diuretic effects on chronic heart disease and to relieve hangovers, but it also has an adverse effect on the heart of alcoholic or drug addicts. In addition, green tea has been widely used as a method of pouring green tea powder into water of 70 to 80 ℃ and extract the components contained in the green tea leaves for drinking.
그러나, 녹차는 차용도로만 사용되었을 뿐 다른 용도로의 사용에 제한이 있어왔다.However, green tea has been used only as a borrower and has been limited in its use for other purposes.
최근에 들어서는 녹차를 다른 음식물에 소량 첨가하여 녹차 고유의 맛 또는 향이 도출되도록 하는 연구가 많이 진행되고 있다. 예를 들어, 국내 공개특허 제86-8734호에서는 녹차 생엽을 증기로 찌고 열풍기에서 열풍을 가하면서 40 ∼ 50분간 타박을 가하고 다시 쪄주어 녹차의 육질과 골질을 분리시켜서 얻은 육질만을 3단계로 건조시킨 후 고형화된 육질 녹차를 고성능 분쇄기로 분쇄하여 얻게 된 분말 녹차를 소맥분, 모밀분과 적정 비율로 혼합하여 면제조기로 녹차모밀국수를 제조하는 방법이 기재되어 있고, 녹차 성분 엑기스를 얻고 이를 국수 제조시 첨가하여 녹차국굿를 제조하는 방법이 알려져 있다.Recently, a lot of research has been conducted to add a small amount of green tea to other foods to derive its own taste or aroma. For example, in Korean Laid-open Patent No. 86-8734, steamed green tea leaves are steamed, and hot air is blown in a hot air blower for 40 to 50 minutes, and then steamed again to separate only the meat and bone quality of the green tea. After mixing the green tea powder obtained by grinding the solidified green tea with a high-performance grinder in a suitable ratio with a wheat flour, wheat flour and a method for producing green tea soba noodles with an exempt roughness, the green tea component extract is obtained and when making noodles It is known to add green tea soup gut by adding.
그러나, 상기와 같은 종래의 방법으로 제조된 국수는 녹차에 함유된 탄닌에 의하여 비린내가 나고 풀냄새가 나서 먹기가 거북스러울 뿐만 아니라 쫄깃쫄깃하지 않으며, 반죽을 하는 과정 또는 제면시 녹차가 발효되어 제조되는 국수에서 약한 붉은 색을 띄게 되고, 비타민 C가 파괴되어 제조되는 국수가 천연 녹차 색깔이 아니고 녹차향이 뛰어나지 못하며, 대부분 녹차 분말이 너무 많이 함유되어 국수가 떫은 맛을 내는 경우가 허다하였다.However, the noodles prepared by the conventional method as described above are not only unpleasant to eat because they smell fishy and full of smell due to tannin contained in the green tea, and are not chewy, and the green tea is fermented during the kneading process or noodle making. The noodles are weak red color, and the vitamin C is destroyed, the noodles produced are not natural green tea color and do not have excellent green tea flavor, and most of them contain too much green tea powder to give the noodles a bitter taste.
또한, 일반 냉면의 제조공정 중 하나인 살균을 위한 주정침지공정을 이용하여 제품을 생산할 경우 알콜 분해성 및 수용성 비타민의 침출이 발생하여 냉면 제조공정 중에 영양성분이 파괴되는 단점이 있었다.In addition, when the product is produced using a distillation process for sterilization, one of the manufacturing process of cold noodles, alcohol degradability and water-soluble vitamin leaching occurs, which has the disadvantage that the nutritional component is destroyed during the cold noodles manufacturing process.
따라서, 본 발명의 목적은 식감 및 식미가 우수하고 색상이 좋으며 녹차 고유의 유효 성분을 많이 함유하는 녹차냉면의 제조방법을 제공하는 데 있다.Accordingly, it is an object of the present invention to provide a method for producing green tea cold noodles, which has excellent texture and taste, good color, and contains many active ingredients unique to green tea.
본 발명의 다른 목적은 상기 목적의 방법을 이용하여 제조된 녹차냉면을 제공하는 데 있다.Another object of the present invention to provide a green tea cold noodles produced using the method of the above object.
상기 목적들 뿐만 아니라 용이하게 표출될 수 있는 또 다른 목적을 달성하기 위하여 본 발명에서는 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 녹차잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하여 반죽하고 가열하여 제면한 후, 건조하는 방법으로 녹차냉면을 제조하므로서 식감 및 식미가 우수하고 색상이 좋으며 녹차 고유의 유효 성분을 많이 함유하는 녹차냉면을 얻을 수 있었다.In order to achieve the above object as well as another object that can be easily expressed in the present invention, wheat flour 80 to 86% by weight, wheat starch 5 to 11% by weight, green tea leaf powder 3 to 9% by weight and tablet salt 6-12 weight By adding 0.05 to 0.5% by weight of grapefruit extract with respect to the cold noodles composition consisting of%, kneading, heating, and making noodles, the green tea cold noodles are prepared by the drying method. Green tea cold noodles containing a lot were obtained.
도 1은 본 발명에 따른 녹차냉면의 제조공정도이다.1 is a manufacturing process of the green tea cold noodles according to the present invention.
본 발명을 좀 더 구체적으로 설명하면 다음과 같다.The present invention is described in more detail as follows.
본 발명에 따른 녹차냉면의 제조방법은 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 녹차잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하여 반죽하고 가열하여 제면한 후, 건조하고 포장하는 것으로 특징지워진다.The method for preparing green tea cold noodles according to the present invention is grapefruit extract 0.05 with respect to the cold noodles composition consisting of 80 to 86% by weight of wheat starch, 5 to 11% by weight of wheat starch, 3 to 9% by weight of green tea leaf powder and 6 to 12% by weight of refined salt. It is characterized by adding-0.5% by weight, kneading, heating, noodle-making, and then drying and packaging.
또한, 본 발명에 따른 녹차냉면은 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 녹차잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%가 첨가되어 구성된 것으로 특징지워진다.In addition, the green tea cold noodles according to the present invention is grapefruit extract from 0.05 to 86% by weight with respect to the cold noodles composition consisting of 80 to 86% by weight of wheat starch, 5 to 11% by weight of wheat starch, 3 to 9% by weight of green tea leaf powder and 6 to 12% by weight of refined salt. It is characterized by the addition of 0.5% by weight.
소맥분은 본 발명에 따른 녹차냉면의 주재료로 사용되는 것으로 80중량% 미만으로 사용될 경우에는 제조되는 냉면이 너무 질긴 단점이 있고, 86중량%를 초과할 경우에는 냉면 특유의 쫄깃쫄깃한 식미감을 얻을 수 없는 단점이 있다.Wheat flour is used as the main ingredient of the green tea cold noodles according to the present invention, when used in less than 80% by weight, the cold noodles produced are disadvantageous too tough, and when it exceeds 86% by weight, the unique chewy taste cannot be obtained. There are disadvantages.
또한, 소맥전분은 냉면 특유의 쫄깃쫄깃한 식미감을 제공하기 위하여 첨가하는 것으로 5 ∼ 11중량%가 첨가되는 것이 바람직하며, 5중량% 미만으로 사용될 경우에는 냉면 특유의 쫄깃쫄깃한 식미감을 얻을 수 없고, 11중량%를 초과할 경우에는 제조되는 냉면이 너무 질긴 단점이 있다.In addition, wheat starch is added in order to provide a chewy flavor unique to cold noodles, and 5 to 11 wt% is preferably added. When it is used less than 5 wt%, a unique chewy taste cannot be obtained. If the weight percentage is exceeded, there is a disadvantage that the cold noodles produced are too tough.
녹차잎 분말은 어린 녹차잎을 채취하여 정선하고 고온의 증기로 단시간 동안 찐 다음, 냉각하여 조분쇄한 후, 60℃의 온도에서 10 ∼ 15시간 정도 건조하고 80℃의 온도에서 40분간 배소한 다음, 200메쉬 이하의 입도를 갖도록 미분쇄한 녹차잎 분말을 3 ∼ 9중량% 첨가하는 것이 바람직하며, 녹차잎 분말의 사용량이 3중량% 미만일 경우에는 녹차의 유효성분의 양이 미약하여 첨가효과가 발현되지 않거나 미약하고 제조되는 냉면의 색상이 좋지 못하며, 9중량%를 초과할 경우에는 떫은 맛이 많이 나서 수요자가 먹기 불편한 문제점이 있다.The green tea leaf powder is picked with young green tea leaves, steamed with hot steam for a short time, cooled and coarsely ground, dried for 10 to 15 hours at a temperature of 60 ° C and roasted for 40 minutes at a temperature of 80 ° C. It is preferable to add 3 to 9% by weight of the finely ground green tea leaf powder to have a particle size of 200 mesh or less, and when the amount of the green tea leaf powder is less than 3% by weight, the amount of the active ingredient of green tea is weak and the addition effect is increased. It is not expressed or weak and the color of the cold noodle is not good, if it exceeds 9% by weight a lot of astringent taste is a problem that the consumer is uncomfortable to eat.
특히, 녹차냉면 생산시 녹차잎의 셀룰로오즈 성분에 의한 식감저하를 방지하고 배합시 전체에 골고루 섞여 녹차 고유의 녹색을 낼 수 있도록 200메쉬 이하의 입도를 갖는 녹차잎 분말을 첨가하는 것이 효과적이다.In particular, it is effective to add green tea leaf powder having a particle size of 200 mesh or less to prevent the decrease in texture caused by the cellulose component of the green tea leaves during the production of green tea cold noodles and evenly mixed throughout the mixture to give the green tea inherent green color.
정제염은 제조되는 냉면의 기호도 향상을 위하여 첨가하는 것으로 6 ∼ 12중량%를 첨가하는 것이 바람직하며, 6중량% 미만으로 첨가될 경우에는 제조되는 냉면에서 비린내가 나고, 12중량%를 초과할 경우에는 제조되는 냉면이 너무 짜가워져 식미가 저하되는 문제점이 있다.The refined salt is added to improve the preference of the cold noodles to be prepared, and it is preferable to add 6 to 12% by weight, and when it is added less than 6% by weight, the prepared cold noodles have a fishy smell, and when it exceeds 12% by weight, There is a problem that the cold noodles are too salty to be prepared to reduce the taste.
상기 성분들로 구성되는 혼합물 총중량에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하여 균질하게 혼합한다. 자몽추출물은 자몽을 미세하게 분쇄하여 알코올에 침지하고 24 ∼ 48시간 동안 교반과 함께 추출하고 증류하여 농축시킨 것을 사용하며, 자몽추출물의 첨가량이 0.05중량% 미만일 경우에는 자몽추출물의 첨가효과가 없거나 미약하며, 0.5중량%를 초과할 경우에는 첨가 상승 효과가 미약하여 경제적이지 못할 뿐만 아니라 자몽 특유의 향이 발산되어 녹차의 맛과 향기가 감소되는 단점이 있다.The grapefruit extract is added in an amount of 0.05 to 0.5% by weight based on the total weight of the mixture composed of the above components. Grapefruit extract is finely pulverized grapefruit immersed in alcohol, extracted with stirring for 24 to 48 hours, and concentrated by distillation. When the amount of grapefruit extract is less than 0.05% by weight, the effect of adding grapefruit extract is weak or weak. If the content exceeds 0.5% by weight, the synergistic effect of the addition is weak and not economical as well as the grapefruit's distinctive flavor is emitted, which reduces the taste and aroma of green tea.
자몽추출물은 일반 냉면 제조 공정 중 하나인 살균공정을 위하여 주정에 침지를 하여 제품을 생산할 경우 알콜분해성 및 수용성 비타민이 침출되므로서 이를 방지하기 위하여 첨가하는 것으로, 본 발명에서는 2차적으로 오존을 이용하여 살균을 행하므로서 완전한 살균을 이룰 수 있을 뿐만 아니라 종래의 냉면 제조방법에서 발생되는 주정침지에 의한 알콜분해성 및 수용성 비타민의 침출에 따른 영양성분의 파괴방지를 극대화하였다.Grapefruit extract is added to prevent alcohol-degradable and water-soluble vitamins when the product is produced by immersing in the alcohol for sterilization process is one of the manufacturing process of cold noodles, in order to prevent this, in the present invention using ozone secondary By sterilization, not only complete sterilization can be achieved, but also maximization of prevention of the breakdown of nutrients due to alcohol degradability and leaching of water-soluble vitamins by alcoholic dipping generated in the conventional cold noodles manufacturing method.
소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 녹차잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%의 비율이 되도록 로타리방식의 배합통에 투입하고, 반죽기를 작동시켜 5 ∼ 6분간 회전하는 방법으로 반죽을 한다. 그다음에 반죽을 가열하되 실내온도가 21℃를 초과할 경우에는 120 ± 30℃의 온도로, 15 ∼ 20℃의 온도에서는 140 ± 30℃의 온도로, 15℃ 미만일 경우에는 150 ± 30℃의 온도로 가열하여 반죽을 반숙한 다음, 통상의 냉면 제조기를 이용하여 제면하고 일정길이로 제면한다. 특히, 제면시에는 면발의 설익음과 끓어나옴이 없어야 하며, 면발의 외관이 매끄럽고 탄력이 있어야 하고, 절단은 50 ± 2cm 정도의 길이로 한다.Rotary type so that the grapefruit extract is 0.05 to 0.5% by weight based on the cold noodles composition consisting of 80 to 86% by weight of wheat flour, 5 to 11% by weight of wheat starch, 3 to 9% by weight of green tea leaf powder, and 6 to 12% by weight of refined salt. Into the mixing vessel of kneading, knead the dough by the method of rotating the dough for 5 to 6 minutes. The dough is then heated, with a temperature of 120 ± 30 ° C if the room temperature exceeds 21 ° C, a temperature of 140 ± 30 ° C with a temperature of 15-20 ° C, or 150 ± 30 ° C if it is less than 15 ° C. After heating, the dough is softened, and then prepared using a conventional cold noodle maker, followed by a predetermined length. In particular, during noodle making, there should be no ripening and boiling of the noodle, and the appearance of noodle is smooth and elastic, and the cutting should be 50 ± 2cm in length.
절단된 제품을 일정량씩 저울을 이용하여 계량하고 계량된 제품은 냉면바구니 및 대나무걸이를 이용하여 대차에 걸어놓고 건조장소로 이동시켜 10 ∼ 30℃의 온도에서 3 ∼ 5시간 동안 건조한 다음, 냉각건조장소로 이송하여 5 ∼ 20℃의 온도에서 12 ∼ 36시간 냉각건조하거나 이에 상응하는 조건에서 냉각건조하고 포장지에 담은 다음, 실러의 온도를 160 ∼ 220℃로 조정한 후, 공기를 빼주고 실링(sealing)을 한다.The cut product is weighed by a certain amount using a scale, and the weighed product is placed on a truck using cold cotton baskets and bamboo hangers, moved to a drying place, dried for 3 to 5 hours at a temperature of 10 to 30 ℃, and then cooled and dried. Transfer to a place, cool dry at 12 to 36 hours at a temperature of 5 to 20 ℃ or cool to dry under the corresponding conditions, put in a wrapping paper, adjust the temperature of the sealer to 160 to 220 ℃, release air and seal )
완제품을 단위박스별로 포장하여 출하하므로서 본 발명의 녹차냉면이 제조된다.The green tea cold noodles of the present invention are manufactured by packing the finished product by unit box.
통상적으로 제면 후 절단된 제품은 2kg의 단위로 계량되며, 반죽의 가열시 실내온도에 따른 가열 온도는 특별히 한정되는 것은 아니지만 상기와 같은 조건으로 가열을 행하는 것이 반죽의 익는 정도 및 제면 후 냉면의 표면이 매끄러우며, 건조시 온도와 시간은 반비례의 관계에 있지만 온도가 너무 낮거나 시간이 너무 짧으면 초기건조가 충분히 이루어지지 않아 냉면 면발이 균일하지 않거나 면발의 올사이가 접착되는 문제점이 있으며, 온도가 너무 높거나 시간이 과다하게 길게 되면 초기건조가 너무 이루어지게 되어 냉면 면발의 표면에 크랙이 발생하거나 면발의 표면이 급속하게 건조되므로서 내부의 수분이 냉각 건조시 완전히 증발되지 않아 유통 및 취급시 변질될 가능성이 커지는 단점이 있다.Typically, products cut after noodle are weighed in units of 2 kg, and the heating temperature according to the room temperature during heating of the dough is not particularly limited, but the heating under the above conditions is the ripeness of the dough and the surface of the cold noodle after noodle. This is smooth, and the temperature and time during drying are inversely related, but if the temperature is too low or the time is too short, the initial drying is not sufficiently done, there is a problem that the cold noodle noodle is not uniform or the allotment of the noodle is bonded, the temperature is If it is too high or too long, the initial drying is too much, causing cracks on the surface of the cold noodles or the surface of the noodles rapidly drying, so that the moisture inside does not completely evaporate during cold drying. There is a disadvantage that it becomes more likely.
상기와 같이 일차 건조후 냉각건조하되 5 ∼ 20℃의 온도에서 12 ∼ 36시간 냉각건조하거나 이에 상응하는 조건에서 냉각건조하는 것이 바람직하며, 냉각온도가 5℃ 미만이면 건조에 과다한 비용이 소요되며, 20℃를 초과하면 미생물의 생육을 저지하지 못하여 변질의 위험이 높고, 건조시간이 12시간 미만일 경우에는 건조가 완전히 이루어지지 않아 유통 및 취급시 변질의 위험이 높으며, 건조시간이 36시간을 초과할 경우에는 건조가 너무 진행되어 취급 및 유통시 면발이 부러지는 단점이 있다.After drying as described above, it is preferable to cool and dry at a temperature of 5 to 20 ° C. for 12 to 36 hours or to dry at a corresponding condition. If the cooling temperature is less than 5 ° C., excessive cost is required for drying. If it exceeds 20 ℃, there is a high risk of deterioration due to the inability to inhibit the growth of microorganisms, and if the drying time is less than 12 hours, the drying is not completely done, so the risk of deterioration during distribution and handling is high, and the drying time may exceed 36 hours. In this case, there is a disadvantage in that the drying proceeds too much and the noodle is broken during handling and distribution.
상기와 같은 냉면의 제조공정에 있어서 사용되는 모든 장치들은 본 발명이 속하는 기술분야에서 통상적으로 사용되는 장치를 모두 사용할 수 있으며, 각종 조건들 역시 여러 가지 요인에 의거 적절히 변경될 수 도 있음은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 용이하게 유추할 수 있을 것이다.All devices used in the manufacturing process of the cold noodle as described above may use all of the devices commonly used in the art to which the present invention pertains, and various conditions may also be appropriately changed based on various factors. Those skilled in the art will be able to infer easily.
다음의 실시예는 본 발명을 좀 더 상세히 설명하는 것이지만, 본 발명의 범주를 한정하는 것은 아니다.The following examples illustrate the invention in more detail, but do not limit the scope of the invention.
실시예 1Example 1
어린 녹차잎을 채취하여 정선하고 고온(약 150℃)의 증기로 단시간(약 30초) 동안 찐 다음, 냉각하여 조분쇄한 후, 60℃의 온도에서 15시간 정도 건조하고 80℃의 온도에서 40분간 배소한 다음, 200메쉬 이하의 입도를 갖도록 미분쇄한 녹차잎 분말을 준비한다.Take young green tea leaves, select them, steam them for a short time (about 30 seconds) with steam at high temperature (about 150 ℃), cool and grind them, dry them for about 15 hours at 60 ℃ and 40 at 80 ℃. After roasting for a minute, the finely ground green tea leaf powder is prepared to have a particle size of 200 mesh or less.
소맥분 88kg, 소맥전분 7kg, 녹차잎 분말 5kg, 정제염 8kg 및 자몽추출물 0.1kg을 로타리방식의 배합통에 넣고 반죽기를 가동시켜 6분간 회전으로 반죽한 다음, 실내온도 20℃에서 155℃의 온도로 5분간 가열하여 제면하고, 50 ± 2cm의 길이로 절단한 후, 2kg씩 계량하여 건조장소로 이송하고 20℃의 온도에서 4시간동안 자연건조 시킨다.Wheat flour 88kg, wheat starch 7kg, green tea leaf powder 5kg, refined salt 8kg and grapefruit extract 0.1kg into a rotary mixing jar and knead for 6 minutes by rotating the kneader, and then the room temperature 20 ℃ to 155 ℃ 5 It is made by heating for min, cut into 50 ± 2cm length, weighed by 2kg, transferred to a dry place, and naturally dried for 4 hours at a temperature of 20 ℃.
그 다음에 냉각건조장소로 이송하여 10℃의 온도에서 24시간동안 냉각건조하고 포장지에 담은 다음, 실러(sealer)의 온도를 190℃로 조절하여 포장지내의 공기를 빼준 후에 실링(sealing)하여 박스 단위별로 포장하여 완제품을 얻는다.Then, the product is transferred to a cooling drying place, cooled and dried at a temperature of 10 ° C. for 24 hours, put into a wrapping paper, and then the sealer is adjusted to 190 ° C. to remove air from the wrapping paper, and then sealed. Packaged by unit to obtain finished product.
제조된 녹차냉면을 이용하여 냉면을 제조한 후 100명의 패널에게 시식케 한 결과 냉면 면발의 기호도, 맛과 향 등에서 모두 만족스러운 결과를 얻을 수 있었다.As a result of preparing cold noodles using the prepared green tea cold noodles, 100 panelists were able to taste satisfactory results in terms of taste, flavor and aroma of cold noodles.
상술한 바와 같이 본 발명에서는 소맥분 80 ∼ 86중량%, 소맥전분 5 ∼ 11중량%, 녹차잎 분말 3 ∼ 9중량% 및 정제염 6 ∼ 12중량%로 구성되는 냉면 조성물에 대하여 자몽추출물 0.05 ∼ 0.5중량%를 첨가하고 통상의 방법으로 녹차냉면을 제조하므로서 식감의 저하가 없고 색상이 우수하면서 녹차의 유효성분을 다량으로 함유하는 녹차냉면을 얻을 수 있었으며, 특히 일반 냉면의 제조공정 중 하나인 살균을 위한 주정침지공정을 이용하여 제품을 생산할 경우 알콜 분해성 및 수용성 비타민의 침출이 발생하여 냉면 제조공정 중에 영양성분이 파괴되는 단점을 해결할 수 있었다.As described above, in the present invention, the grapefruit extract is 0.05-0.5% by weight with respect to the cold noodles composition composed of 80-86% by weight of wheat flour, 5-11% by weight of wheat starch, 3-9% by weight of green tea leaf powder, and 6-12% by weight of refined salt. By adding% and manufacturing green tea cold noodles in the usual way, it was possible to obtain green tea cold noodles containing a large amount of green tea's active ingredients without deterioration of texture and especially for sterilization, which is one of the manufacturing processes of cold noodles. When the product was produced using the alcohol immersion process, alcohol decomposability and the leaching of water-soluble vitamins occurred, which could solve the disadvantage that the nutrients were destroyed during the cold noodles manufacturing process.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010067524A (en) * | 2001-02-05 | 2001-07-13 | 김수현 | Green Tea Tablet Manufacturing Process |
| KR100481041B1 (en) * | 2002-06-25 | 2005-04-07 | 이은지 | Method for manufacturing of noodles food using material of acorn and bean |
| CN103461760A (en) * | 2013-08-15 | 2013-12-25 | 陈瑞 | Preparation method of shrimp shell powder cold noodles |
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| KR20010084915A (en) * | 2001-04-02 | 2001-09-07 | 김홍종 | Manufacturing method of iced vermicilli using Codonopsis lanceolata |
| KR100414016B1 (en) * | 2001-04-17 | 2004-01-07 | 김종덕 | The method for manufacturing antioxidative noodle products with green tea powder and natural products |
| KR20010068115A (en) * | 2001-04-24 | 2001-07-13 | 양정박 | Manufacturing method for noodles |
| KR100393643B1 (en) * | 2001-06-16 | 2003-08-06 | 유성태 | manufacture method of coffee noodles and coffee rice cake |
| KR100456078B1 (en) * | 2002-01-11 | 2004-11-06 | 김주연 | Noodle which can be cooked quickly and the producting method for the same |
| KR100438470B1 (en) * | 2002-02-21 | 2004-07-03 | 김홍열 | Manufacturing process of Functional green tea noodle using green tea powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010067524A (en) * | 2001-02-05 | 2001-07-13 | 김수현 | Green Tea Tablet Manufacturing Process |
| KR100481041B1 (en) * | 2002-06-25 | 2005-04-07 | 이은지 | Method for manufacturing of noodles food using material of acorn and bean |
| CN103461760A (en) * | 2013-08-15 | 2013-12-25 | 陈瑞 | Preparation method of shrimp shell powder cold noodles |
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