KR100326554B1 - A cold noodle dish comprising arrowroot starch and the malang method of the same - Google Patents
A cold noodle dish comprising arrowroot starch and the malang method of the same Download PDFInfo
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- KR100326554B1 KR100326554B1 KR1019990000206A KR19990000206A KR100326554B1 KR 100326554 B1 KR100326554 B1 KR 100326554B1 KR 1019990000206 A KR1019990000206 A KR 1019990000206A KR 19990000206 A KR19990000206 A KR 19990000206A KR 100326554 B1 KR100326554 B1 KR 100326554B1
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 35
- 229920002472 Starch Polymers 0.000 title claims abstract description 11
- 235000019698 starch Nutrition 0.000 title claims abstract description 11
- 239000008107 starch Substances 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title abstract description 8
- 235000010804 Maranta arundinacea Nutrition 0.000 title 1
- 244000145580 Thalia geniculata Species 0.000 title 1
- 235000012419 Thalia geniculata Nutrition 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 20
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- 241000207961 Sesamum Species 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 abstract description 10
- 235000008935 nutritious Nutrition 0.000 abstract 3
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 4
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 3
- 240000006891 Artemisia vulgaris Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000218206 Ranunculus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23V2300/00—Processes
- A23V2300/16—Extrusion
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- 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)
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Abstract
본 발명은 칡냉면 및 그 제조방법에 관한 것으로, 밀가루 50∼60중량%, 녹말가루 4∼6중량%, 칡가루 2∼4중량%, 식소다 0.2중량%, 검정 쌀가루 3∼10중량%를 혼합한 배합물에 물을 50∼60중량% 정도 첨가하여 교반한 후 압출성형기로 압출하여 성형시키는 것을 특징으로 하며, 본 발명은 칡냉면 제조시에 검은 색을 내기 위하여 검정 쌀가루를 혼합함으로서 종래의 방법으로 제조되었던 칡냉면보다 인체에 무해하고, 영양이 풍부하며 식감이 향상된 칡냉면을 제공하는 것에 그 잇점이 있다.The present invention relates to a cold noodles and a method for manufacturing the same, comprising 50 to 60% by weight of flour, 4 to 6% by weight of starch, 2 to 4% by weight of powdered soybean, 0.2% by weight of soda, and 3 to 10% by weight of black rice flour. The water is added to the blended mixture by about 50 to 60% by weight, followed by stirring by extruding with an extruder. The present invention is a conventional method by mixing black rice flour to give black color at the time of manufacture of cold noodles. It is more harmless to the human body than nutritious noodle, which has been manufactured as a nutritious and nutritious, and has the advantage of providing the enhanced noodle.
Description
본 발명은 칡냉면 및 그 제조방법에 관한 것으로, 보다 상세하게는 밀가루, 녹말가루, 칡가루, 식소다를 혼합한 배합물에 검정 쌀가루를 3∼10중량% 첨가한 후 물을 혼합 교반하여 압출 성형시킨 칡냉면 및 그 제조방법에 관한 것이다.The present invention relates to a cold noodles and a method for manufacturing the same. More specifically, 3 to 10% by weight of black rice flour is added to a blended mixture of flour, starch powder, sesame powder, and soda, followed by extrusion mixing by mixing and stirring water. It relates to a frozen noodles and a method for producing the same.
국내 특허공개 제94-13354호 '쑥냉면 제조방법'에는 '메밀가루 1.1%, 전분 1.6%, 밀가루 95.1%, 건조 쑥분말 2.2%를 혼합하여 조성된 배합물에다 수분함량 85%로 유지되게 물을 첨가 밀혼 교반한 다음 이를 압출 성형기로 압출하여 성형한 세면가락을 온도 220℃의 열건조 장치에서 면발의 수분함량이 15% 미만되게 건조시켜 진공포장해서 90℃ 이상의 열온수에다 약 20분동안 살균 숙성시킨 다음, 이를 다시 급냉실에서 24시간 이상 쑥향미를 함유 보존시키는 건쑥 냉면 제조방법'이 개시되어 있다.또, 국내 특허공개 제94-23376호 '미나리 냉면'에는 '미나리를 세척하여 잘게 썬 후 생즙을 낸 다음 고운 망 또는 가제로 생즙을 걸러서 핵즙을 내고, 모밀, 밀가루, 전분을 적당한 비유로 배합한 후 체에 쳐서 고르게 섞으며, 이 때 면을 데칠 물을 섭씨 80∼100도로 조절하여 상기 액즙을 데운 후 상기 체에 친 가루에 데워진 미나리액즙을 섞어 반죽하고, 반죽한 것을 냉면기에 넣어 면을 뽑아내는 방법으로 제조된 미나리 냉면'이 개시되어 있다.또한, 국내 특허공개 제98-22412호 '냉면 제조방법'에는 '냉면 원료를 반죽함에 있어서, 반죽제로서 물이 아닌 개량 돼지감자의 생즙만을 사용하여 냉면을 제조함으로써 냉면이 다량의 섬유질과 비타민 C 및 무기질을 함유하게 되어 소화흡수력을 촉진하게 되고, 담백하면서도 깨끗한 입맛을 제공하게 되며 특히 알칼리성 식품으로써 체질개선에 큰 도움을 주는 냉면의 제조방법'에 관한 기술이 공지되어 있으나, 칡냉면의 제조방법에 대한 기술은 공지되어 있지 않다.In Korean Patent Application Publication No. 94-13354, 'Mug-Filled Noodles' method,' water buckwheat flour 1.1%, starch 1.6%, wheat flour 95.1%, dried mugwort powder 2.2% is mixed with water to maintain 85% water content. After washing the added wheat horn and extruding it with an extrusion molding machine, the molded chopsticks were dried in a heat drying apparatus at a temperature of 220 ° C. to less than 15% of moisture and vacuum-packed to sterilize for 20 minutes in hot water of 90 ° C. or more. Then, the method for preparing dried mugwort cold noodles, which contain mugwort flavor for 24 hours or more in a quenching chamber, is disclosed. After making the juice, filter the juice with a fine net or gauze to make the nuclear juice, mix the wheat, flour, and starch with a suitable metaphor, beat it with a sieve, and mix it evenly. At this time, adjust the water to boil the noodles at 80 to 100 degrees Celsius. It is disclosed that the buttercup cold noodles, which are prepared by mixing the batter juice heated in the sifted flour after heating the juice and putting the dough into a cold noodles to extract the noodles. Also, Korean Patent Publication No. 98-22412 discloses In the method of manufacturing cold noodles, cold noodles are made by using only fresh pork juices, not water, as kneading agent, so that the cold noodles contain a large amount of fiber, vitamin C and minerals. It promotes, provides a clear yet clean taste, and particularly a method for producing a cold noodle that is a great help to improve the constitution as an alkaline food, but the technology for the method of manufacturing a cold noodle is not known.
칡가루는 칡의 뿌리를 빻아서 가루로 만든 것으로 갈분이라고도 하며, 가루의 색은 원래 백색이다.그러나, 일반적으로 사람들은 칡가루를 혼합하여 만든 칡냉면을 검은 색으로 인식하고 있으며, 이에 따라 칡냉면을 제조하는 업자들은 칡냉면이 검은 색을 내도록 하기 위해서 칡냉면 제조시에 보리를 태워서 분쇄한 가루를 혼합하거나, 심지어는 볏짚을 태운 가루를 혼합하는 방법을 사용해 왔다.그러나, 상기한 방법으로 제조된 칡냉면은 인체에 대단히 유해하며, 심한 경우에는 발암물질을 함유하고 있는 문제점이 있다.상기한 종래의 문제점을 해결하기 위하여 본 발명은 칡냉면의 검은 색을 내기 위하여 칡냉면의 원료가 되는 가루에 검정 쌀가루를 혼합하여 영양이 풍부하며, 검은 색을 선호하는 일반인들의 기호 또한 만족시키는 칡냉면 및 그 제조방법을 제공하는 것을 목적으로 한다.Sesame powder is a powder made by grinding the roots of sesame seeds, also known as brown powder, and the color of the powder is originally white.However, people generally think of sesame cold noodles made by mixing sesame powder as black. Manufacturers of cold noodle have used a method of mixing barley or crushed flour in barley cold noodle making to make the black noodle look black. The manufactured cold noodle is very harmful to the human body, and in severe cases, there is a problem containing a carcinogen. In order to solve the above-mentioned problems, the present invention provides a raw material of cold noodle for cooling black noodle. Black rice flour blended with powder to provide rich nutrition and saengnaengmyeon (noodle) that satisfy the tastes of ordinary people who prefer black color and its manufacture It is an object to provide a method.
상기와 같은 본 발명의 목적을 달성하기 위한 본 발명의 특징은 다음과 같다.Features of the present invention for achieving the object of the present invention as described above are as follows.
본 발명에 의한 칡냉면의 제조방법은 밀가루 50∼60중량%, 녹말가루 4∼6중량%, 칡가루 2∼4중량%, 식소다 0.2중량%, 검정 쌀가루 3∼10중량%를 혼합한 배합물에 물을 19.8∼40.8중량% 정도 첨가하여 교반한 후 압출성형기로 압출하여 성형시키는 것을 특징으로 한다.The method for producing cold noodles according to the present invention is a blend of 50 to 60% by weight of wheat flour, 4 to 6% by weight of starch powder, 2 to 4% by weight of wheat flour, 0.2% by weight of soda, and 3 to 10% by weight of black rice flour. Water is added to about 19.8 to 40.8% by weight and stirred, and then extruded and molded by an extruder.
구체적으로는 밀가루, 녹말가루, 칡가루 등을 혼합하는 과정과 혼합물에 물을 첨가하여 교반하는 과정, 압출성형한 후 면발의 수분함량이 20%미만되게 건조시키는 과정으로 구성된다.Specifically, the process consists of mixing flour, starch powder, and boiled powder, stirring water by adding water to the mixture, and drying the water to less than 20% of noodles after extrusion molding.
칡은 콩과의 덩굴성 식물로 그 뿌리는 이른 봄이나 늦가을에 녹말로 만들어 과자, 떡, 묵 등의 제조에 이용되며, 뿌리로 만든 녹말을 갈분이라고 하는데, 한방에서는 이것을 치열·산열제(散熱劑)·해주독(解酒毒)·발한·지갈(止渴)·두통·해열·이수(利水)에 사용한다. 칡가루는 칡뿌리를 채취하여 흙과 모래를 깨끗이 씻어 낸 다음 적당이 잘라 그늘에서 건조시킨 후 곱게 빻아서 물을 붓고 침전시킨 것을 말려서 제조한다.It is a legume vine plant whose roots are made of starch in early spring or late autumn and used for the production of sweets, rice cakes, and jelly, and the root starch is called brown powder. ), Haeju ((解酒 毒), sweating, jigal (止渴), headache, fever, musu (사용 水) is used. Sesame powder is prepared by taking out the roots, washing the soil and sand cleanly, cutting them into suitable pieces, drying them in the shade, grinding them finely, pouring water, and drying.
검정 쌀가루는 단백질, 칼슘, 인, 철, 비타민 Bl, B2의 함량이 높아 영양이 풍부하며, 쫄깃쫄깃한 맛을 향상시킨다.Black rice flour is rich in protein, calcium, phosphorus, iron, vitamins B l and B 2 , which is rich in nutrition and improves the chewy taste.
본 발명에서 검정 쌀가루를 3중량% 보다 적게 혼합하면 검은 색이 제대로 나타나지 않으며, 10중량% 이상으로 첨가하면 검은 색이 너무 진하게 되어 미관상 바람직하지 않다.In the present invention, when mixing less than 3% by weight of black rice powder black does not appear properly, when added in more than 10% by weight black is too dark is not aesthetically desirable.
본 발명의 칡냉면 및 그 제조방법은 칡냉면 특유의 검은 색을 내기 위하여 구성물질로 검정 쌀가루를 혼합함으로써 종래 인체에 유해하였던 칡냉면의 문제점을 해결하는데 그 이점이 있다.The cold noodle and the method of manufacturing the present invention have the advantage of solving the problem of the cold noodle, which was harmful to the human body by mixing black rice flour as a constituent material to produce a unique black color of the cold noodle.
또한, 칡냉면 특유의 검은색을 유지함으로서 미관상 좋을 뿐만 아니라, 검정 쌀가루의 영양분을 공급하고, 냉면에 쫄깃쫄깃한 맛을 더해 식감을 향상된 냉면을 제공하는데 그 우수성이 있다.In addition, by maintaining the unique black color of cold noodles, it is not only aesthetically good, but also provides nutrients of black rice flour, and adds a chewy taste to the cold noodles to provide an improved cold noodles.
또한, 냉면의 원료가 되는 가루에 칡가루를 혼합하므로서 칡가루의 한방효과를 용이하게 제공하는데 그 이점이 있다.In addition, there is an advantage to easily provide the herbal effect of the powdered powder by mixing the powdered powder into the powder that is the raw material of the cold noodles.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990000206A KR100326554B1 (en) | 1999-01-07 | 1999-01-07 | A cold noodle dish comprising arrowroot starch and the malang method of the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990000206A KR100326554B1 (en) | 1999-01-07 | 1999-01-07 | A cold noodle dish comprising arrowroot starch and the malang method of the same |
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| Publication Number | Publication Date |
|---|---|
| KR20000050373A KR20000050373A (en) | 2000-08-05 |
| KR100326554B1 true KR100326554B1 (en) | 2002-03-12 |
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| KR1019990000206A KR100326554B1 (en) | 1999-01-07 | 1999-01-07 | A cold noodle dish comprising arrowroot starch and the malang method of the same |
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| KR (1) | KR100326554B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100477854B1 (en) * | 2002-09-09 | 2005-03-22 | 이교희 | Noodle comprising natural material powder and production method of the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100853904B1 (en) * | 2007-04-18 | 2008-08-25 | 김상근 | Black noodle and the manufacturing method |
-
1999
- 1999-01-07 KR KR1019990000206A patent/KR100326554B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100477854B1 (en) * | 2002-09-09 | 2005-03-22 | 이교희 | Noodle comprising natural material powder and production method of the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20000050373A (en) | 2000-08-05 |
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