KR100462692B1 - Process for preparing dough product - Google Patents
Process for preparing dough product Download PDFInfo
- Publication number
- KR100462692B1 KR100462692B1 KR10-2002-0046284A KR20020046284A KR100462692B1 KR 100462692 B1 KR100462692 B1 KR 100462692B1 KR 20020046284 A KR20020046284 A KR 20020046284A KR 100462692 B1 KR100462692 B1 KR 100462692B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- dough
- flour
- powder
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
- A21D2/06—Reducing agents
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
본 발명은 밀가루 반죽 제품의 제조방법에 관한 것으로, 더욱 특별하게는 장기간 변색 억제가 가능하고, 이로인해 장기간 유통이 가능한 밀가루 반죽 제품의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a dough product, and more particularly to a method of manufacturing a dough product that can be suppressed discoloration for a long time, thereby enabling long-term distribution.
본 발명은 밀가루 200중량부, 식미감증가제 15중량부, 면발증가제 2.4중량부, 식용유 0.675중량부, 소금 0.5 내지 1중량부, 소주 1.8 내지 3.6중량부 및 물 13 내지 15중량부를 첨가 혼합반죽하여 반죽덩어리를 제조하는 제 1단계,The present invention is added to 200 parts by weight of flour, 15 parts by weight of taste enhancer, 2.4 parts by weight of cotton hair increaser, 0.675 parts by weight of cooking oil, 0.5 to 1 parts by weight of salt, 1.8 to 3.6 parts by weight of soju and 13 to 15 parts by weight of water. The first step of kneading to prepare a dough mass,
상기 제 1단계에서 얻어진 밀가루 혼합반죽 덩어리를 28℃ 내지 32℃의 온도에서 2시간30분 내지 3시간 30분 동안 숙성하는 제 2단계,A second step of ripening the flour mixture dough mass obtained in the first step at a temperature of 28 ° C. to 32 ° C. for 2 hours 30 minutes to 3 hours 30 minutes,
상기 제 2단계에서 얻어진 숙성된 반죽덩어리를 밀가루반죽 플레이트 성형기에 의해 두께(3mm ~ 5mm) x 폭(25cm) x 길이(25cm)의 크기로 판성형한 후 개별포장하는 제 3단계로 이루어지는 것을 특징으로 하는 밀가루 반죽 제품의 제조방법에 관한 것이다.The third step of packaging the aged dough mass obtained in the second step to form a thickness (3mm ~ 5mm) x width (25cm) x length (25cm) by a flour dough plate molding machine and then individually packaged It relates to a method for producing a flour dough product.
Description
본 발명은 밀가루 반죽 제품의 제조방법에 관한 것으로, 더욱 특별하게는 장기간 변색 억제가 가능하고, 이로인해 장기간 유통이 가능한 밀가루 반죽 제품의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a dough product, and more particularly to a method of manufacturing a dough product that can be suppressed discoloration for a long time, thereby enabling long-term distribution.
밀가루를 재료로하는 음식은 세계각지에 수만 내지 수십만가지에 이른다고 해도 과언이 아니다. 그중에서도 밀가루를 이용하여 음식으로 만드는 종료의 가장 대표적인 식품은 면류제품이라하겠다.It is no exaggeration to say that the flour-based food reaches tens of thousands to hundreds of thousands of foods around the world. Among them, the most representative food made from flour using food is noodles.
우리 나라에서는 일반적으로 면류식품을 면보다는 국수라 칭하는데, 국수의 관계를 보면 옹희잡지에서 '건(乾)한 것은 병이라 하여 시루에 쪘으며 습한 것을 면이라 하여 끓는 물에 삶거나 물에 넣은 것이다' 라고 기록 되어 있다. 여기서, 습면(濕麵)을 국수라 칭한 것으로 추정된다. 또한 '바로 뽑아낸 면을 물에 담갔다가 손으로 건진다' 하여 국수라고 하기도 하고 '밀가루인 면을 국물에 담궈서 먹는다'고 하여 국수라 부른다는 말이 있다. 이러한 한국의 면류제품의 종류에는 냉면, 국수, 칼국수, 수제비 및 막국수등이 있다.In our country, noodles are generally called noodles rather than noodles. In terms of noodles, Onghee magazine says that the dried thing is a bottle called a bottle, and it is soaked in boiled water and boiled in boiling water or put in water. It will be written. Here, it is assumed that wet surface is called noodles. It is also called 'noodles soaked in water and handed out' and noodle is said to be eaten by soaking noodles in flour. The types of noodles in Korea include cold noodles, noodles, kalguksu, sujebi and makguksu.
또한, 일본의 면류식품으로는 우동과 소바가 있으며, 우동은 그 기원에 있어서는 여러가지 설이 있지만 헤이안 시대에 당에서 홍법대사라는 승려가 밀과 동시에 우동의 제법을 가지고 왔다는 설이 있다. 우동은 무로마치 시대에 번성했었던 것으로 보고 있습니다. 소바는 제면기술의 발달 전에는 소바가루에 뜨거운 물을 넣어 직접 반죽하여 먹는 소바가키를 먼저 식용하였다고 하나 최근에는 소바가루와 밀가루를 혼합하여 사용하여 면발을 뽑아 사용한다.Japanese noodles include udon and soba, and udon has various theories of origin, but in the Heian period, there is a theory that a monk named Hong Hwa-mong brought sugar and udon. Udon is believed to have flourished in the Muromachi period. Before the development of noodle technology, the soba was eaten by putting hot water in the soba flour and kneading it. However, recently, the soba flour is mixed with flour and used to draw noodles.
또한, 중국의 면류식품으로는 가장 대표적으로 알려진 면류식품이 자장면이고, 그외에 순수 중국식 자장면으로 콩을 발효시킨 장을 볶아 비벼먹는 비빔면인, 작장면(炸醬麵), 이름 그대로 장수를 기원하면서 삶아먹는 장국면인 장수면(長壽麵), 면모양이 고양이 귀를 닮은면으로 닭뼈나 돼지뼈를 우려내서 만든 육수를 부워 먹는면인 묵두어묘이면(墨斗魚猫耳麵), 닭뼈나 돼지뼈를 우려 육수로 만든후 그위에 해물과 야채를 얹어 먹는면인 해선면(海鮮麵), 양념한 돼지고기와 갖은 채소를 넣어 볶아 만든면인 초면(炒麵), 아무런 양념없이 담백하고 깨끗한 육수에 말아 먹는면인 양춘면(陽春麵), 시고매운 육수에 녹말을 풀어 걸쭉하게 만든 국물에말아먹는면인 초랄면(酸辣麵)등이 있으며, 이들은 밀가루를 주재료로 하고있다.In addition, the most famous noodle food in China is jajangmyeon, and other bibimb noodles, which are stir-fried soybeans fermented with soybeans with pure Chinese-style jajangmyeon, are praying for longevity. Jangsu-myeon, which is a boiled noodle soup, and noodles that resemble cat ears. Haesun-myeon (sea noodle), which is eaten with seafood and vegetables on top of it, chopped pork and seasoned vegetables, and fried in plain, clean broth without seasoning. Yangchun-myeon, which is a noodles to eat, and Choral-myeon, which is a noodles that are eaten in thick broth by starch in sour and spicy broth. They are mainly made of flour.
이러한 밀가루로 만들게 되는 대부분의 면류제품들은 밀가루와 물을 혼합반죽하여 면발을 얻게되며, 이들 면발을 상품성이나 맛등은 밀가루 반죽을 어떻게 하는냐가 매우 중요한 요소로 여기고 있다.Most of the noodle products made from such flour are mixed with flour and water to obtain noodle, and these noodles are considered as an important factor in how to make the dough.
이러한, 면류 제품들은 현대에 들어 음식문화에 주류를 이루고 있다. 따라서 현대사회에서 개업 또는 창업중인 식당업중에서 분식점이나, 중국음식점, 스낵, 간이음식점, 만두집, 기타 소규모의 간이 음식점이 주류를 이루고 있으며, 이러한 이유는 소자본 창업이 가능하고 사업위험성이 타 업종에 비해 적어 유동인구가 많은 지역을 중심으로 설립이 빈번하게 일어나고 있다.These noodle products have become mainstream in the food culture in modern times. Therefore, among the restaurants that are being opened or started in the modern society, snacks, Chinese restaurants, snacks, snack bars, dumplings, and other small restaurants are the mainstream. In other words, the establishment is frequent in areas with a large floating population.
하지만, 상기와 같은 소규모의 분식업종에서의 문제점은 매일 밀가루 반죽을 하기에는 일손이 모자라며, 숙달된 밀가루 반죽을 하기위한 숙련된 기술자가 부족하다는 것이다. 그리하여 최근에는 이러한 분식업을 하는 식당등에서는 밀가루반죽제품을 전문업체에 의뢰하여 밀가루 반죽 제품을 납품받아, 그날 그날 사용하고 있는 실정이다. 그러나, 이렇게 납품받는 경우 종래의 밀가루 반죽제품의 경우, 그 저장 및 보관기간이 실온에서 하루정도 가능하다. 그 이유는 실온에서 사용한 밀가루 반죽의 경우, 잔량을 수거하여 다음날 까지 보관하는 경우 도 2에 나타난 바와 같이 미생물 발효에 의해 검은 반점이 일어나게 되어 상품으로서의 효용가치를 손실하게 된다. 즉, 일일 사용량의 예측이 어긋나게 되어 잔량이 생겨 보관하여 그 익일 다시 사용하려는 경우, 밀가루반죽에 변색이 일어나게 되어 익일에 사용할 수 없게 되는 문제점이 있다.However, the problem in the small-scale pastry industry as described above is that it is not enough to make the dough every day, and there is a shortage of skilled technicians for making the dough. Therefore, in recent years, such a restaurant, such as the pastry industry, the pastry dough products were commissioned by a specialized company to receive the dough products, the situation is used that day. However, in the case of receiving such a conventional pastry dough product, its storage and storage period is possible for about one day at room temperature. The reason for this is that in the case of flour dough used at room temperature, when the remaining amount is collected and stored until the next day, black spots are generated by microbial fermentation as shown in FIG. 2, thereby losing the useful value as a commodity. In other words, when the prediction of daily usage is misaligned and the remaining amount is generated and stored and used again the next day, there is a problem that the discoloration occurs in the flour dough and cannot be used the next day.
따라서, 본 발명에서는 상기와 같은 종래기술의 문제점을 해결하는 것으로, 장기간 변색 억제가 가능한 밀가루 반죽 제품의 제조방법을 제공하는 것을 기술적인 과제로 한다.Therefore, in the present invention, to solve the problems of the prior art as described above, to provide a method for producing a dough product that can be suppressed discoloration for a long time to the technical problem.
또한 본 발명은 장기간 변색 억제가 가능하여 장기간 유통 및 보관이 가능한 밀가루 반죽 제품의 제조방법에 관한 것이다.In addition, the present invention relates to a method of manufacturing a flour dough product capable of inhibiting discoloration for a long period of time can be distributed and stored for a long time.
도 1은 본 발명에 의한 제 1단계에서 밀가루반죽덩어리를 제조하는데 사용하는 혼합반죽기의 일례의 사진이다.1 is a photograph of an example of a mixed dough used to prepare a flour dough in the first step according to the present invention.
도 2는 본발명에 의한 제 3단계에서 밀가루 반죽 판성형에 사용하는 밀가루반죽 플레이트성형기의 일례의 사진이다.Figure 2 is a photograph of an example of a flour dough plate molding machine used for the dough plate molding in the third step according to the present invention.
도 3a는 본 발명의 실시예로 제조된 밀가루반죽성형품의 사진이다.Figure 3a is a photograph of a flour dough molded article prepared in an embodiment of the present invention.
도 3b는 상기 도 3a의 실시예로 제조된 밀가루반죽성형품을 유통온도에서 1주일 방치한후의 사진다.Figure 3b is a photograph after leaving the dough dough prepared in the embodiment of Figure 3a for one week at a distribution temperature.
도 4a는 종래기술의 비교예로 제조된 밀가루반죽성형품의 사진이다.Figure 4a is a photograph of a flour dough molded article prepared by a comparative example of the prior art.
도 4b는 상기 도 4a의 비교예로 제조된 밀가루반죽성형품을 유통온도에서 2일 방치한 후 변색이 시작된 사진이다.Figure 4b is a photograph of the discoloration started after leaving the dough dough molded article prepared in Comparative Example of FIG.
도 4c는 상기 도 4a의 비교예로 제조된 밀가루반죽성형품을 유통온도에서 1주일 방치한 후 변색된 사진이다.Figure 4c is a color change after leaving the dough dough molded article prepared in Comparative Example of Figure 4a for one week at a distribution temperature.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 밀가루 200중량부, 식미감증가제 15중량부, 면발증가제 2.4중량부, 식용유 0.675중량부, 소금 0.5 내지 1중량부, 소주 1.8 내지 3.6중량부 및물 13 내지 15중량부를 첨가 혼합반죽하여 반죽덩어리를 제조하는 제 1단계,In the present invention, 200 parts by weight of flour, 15 parts by weight of taste enhancer, 2.4 parts by weight of cotton hair increase agent, 0.675 parts by weight of cooking oil, 0.5 to 1 parts by weight of salt, shochu 1.8 to 3.6 parts by weight and water 13 to 15 parts by weight of mixed dough A first step of preparing a dough mass,
상기 제 1단계에서 얻어진 밀가루 혼합반죽 덩어리를 28℃ 내지 32℃의 온도에서 2시간30분 내지 3시간 30분 동안 숙성하는 제 2단계,A second step of ripening the flour mixture dough mass obtained in the first step at a temperature of 28 ° C. to 32 ° C. for 2 hours 30 minutes to 3 hours 30 minutes,
상기 제 2단계에서 얻어진 숙성된 반죽덩어리를 밀가루반죽 플레이트 성형기에 의해 두께(3mm ~ 5mm) x 폭(25cm) x 길이(25cm)의 크기로 판성형한 후 개별포장하는 제 3단계로 이루어지는 것을 특징으로 하는 밀가루 반죽 제품의 제조방법에 관한 것이다.The third step of packaging the aged dough mass obtained in the second step to form a thickness (3mm ~ 5mm) x width (25cm) x length (25cm) by a flour dough plate molding machine and then individually packaged It relates to a method for producing a flour dough product.
이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
제 1단계First stage
본 발명은 밀가루 200중량부, 식미감증가제 15중량부, 면발증가제 2.4중량부, 식용유 0.675중량부, 소금 0.5 내지 1중량부, 소주 1.8 내지 3.6중량부 및 물 13 내지 15중량부를 첨가 혼합반죽하여 반죽덩어리를 제조하는 단계이다.The present invention is added to 200 parts by weight of flour, 15 parts by weight of taste enhancer, 2.4 parts by weight of cotton hair increaser, 0.675 parts by weight of cooking oil, 0.5 to 1 parts by weight of salt, 1.8 to 3.6 parts by weight of soju and 13 to 15 parts by weight of water. Kneading to prepare a dough mass.
일반적으로, 밀은 동의보감에 밀소맥이 간을 충실케 하고 잠을 줄이며 조갈을 멈춘다고 기술되어 있다. 의학자 장두석은 "밀은 단백질, 비타민 B1, B2 등 각종 비타민과 칼슘, 인, 철분 등 미네랄을 다량 함유하고 있다"고 밝히고 이를 약으로 처방하는 방법을 제시했으며, 그의 저서 '민족의학입문'에서 그는 "피부가 붓고 종기가 날 때는 밀가루와 소금을 섞어 바르고, 종양제거에는 마고약(마, 토란, 소금, 60% 통밀가루)을 쓴다. 생강과 통밀가루를 이용한 생강목욕법은 임파선 종양, 피부질환에 효과적이며 밀가루와 겨자를 섞어 쓰면 종양제거, 열증제거, 타박상, 골절상에 좋다"고 기술되어 있다.In general, wheat is described in agreement with the wheat wheat to make the liver faithful, reduce sleep, and stop jogging. Medical scientist Jang Doo-suk said, "Wheat contains a lot of vitamins such as protein, vitamins B1 and B2, and minerals such as calcium, phosphorus and iron." He suggested how to prescribe it as a medicine. "When the skin is swollen and boiled, mix with flour and salt, and use debris (stomach, taro, salt, 60% whole wheat flour) to remove the tumor. Ginger bath using ginger and whole wheat flour is used for lymph gland tumors and skin diseases. It is effective in the treatment of flour and mustard, which is good for removing tumors, eliminating heat, bruises and fractures. ”
상기 본 발명의 제 1단계에서 사용하는 식미감 증가제는 밀가루 반죽제품으로 면류로 만들어 조리한 경우 면발의 식감을 높여주게 된다. 상기 식미감 증가제는 산화타피오카전분분말 88중량%와 식용말토덱스트린분말 12중량%로 이루어진다.The taste enhancer used in the first step of the present invention increases the texture of noodle hair when cooked into noodles with flour dough products. The taste enhancer comprises 88% by weight of tapioca oxide powder and 12% by weight of edible maltodextrin powder.
상기에서 면발증가제는 면이 퍼지지 않고 면질이 강화되며, 자장면으로 만드는 경우 생지가 부풀어 오르지 않는다. 상기 면발증가제는 식용탄산수소나트륨분말 80.5중량%, 감자전분분말 7.5중량% 증점다당류분말 1.0중량%, 글루텐 10중량%, 식용천연색소 1중량%로 이루어진다.In the above cotton nye increase agent is not spread the cotton is strengthened, if the dough is made with a magnetic sheet does not swell the dough. The noodle increasing agent consists of 80.5% by weight of edible sodium hydrogen carbonate powder, 7.5% by weight of potato starch powder, 1.0% by weight of polysaccharide powder, 10% by weight of gluten, 1% by weight of edible natural pigment.
이어서, 본 발명의 제 1단계에서 사용하는 식용유는 면발이 유연성과 부드러움을 갖게한다, 기타 첨가제로 소금 0.5 내지 1중량부, 소주 1.8 내지 3.6중량부 및 물 13 내지 15중량부를 첨가 혼합반죽하여 반죽덩어리를 제조하게된다.Subsequently, the cooking oil used in the first step of the present invention gives the cotton wool to have flexibility and softness, and kneaded by adding and mixing 0.5 to 1 parts by weight of salt, 1.8 to 3.6 parts by weight of soju and 13 to 15 parts by weight of water as other additives. Will produce a lump.
제 2단계2nd step
본 발명의 제 2단계는 상기 제 1단계에서 얻어진 밀가루 혼합반죽 덩어리를 28℃ 내지 32℃의 온도에서 2시간30분 내지 3시간 30분 동안 숙성하는 단계이다.The second step of the present invention is a step of ripening the flour mixture dough mass obtained in the first step for 2 hours 30 minutes to 3 hours 30 minutes at a temperature of 28 ℃ to 32 ℃.
상기에서 숙성하는 온도가 상기 온도 미만인 경우 제대로 숙성되지 못하며, 상기 온도 이상인 경우 너무 숙성이 빨리되 숙성정도를 조절하기 곤란하다. 또한 상기 숙성 온도에서 숙성하는 경우 상기 숙성시간이 적당하며, 상기 시간 미만인경우 숙성이 골고루 이루어지지 않으며, 상기 시간 이상이면 너무 과도한 숙성이 일어나 바람직하지 못하다.If the temperature of the aging is less than the temperature is not properly aged, if it is above the temperature is too early aging is difficult to control the degree of aging. In addition, when aging at the aging temperature, the aging time is appropriate, if less than the aging is not evenly made, it is not preferable to occur too much aging more than the time.
제 3단계3rd step
본 발명의 제 3단계는 상기 제 2단계에서 얻어진 숙성된 반죽덩어리를 밀가루반죽 플레이트 성형기에 의해 두께(3mm ~ 5mm) x 폭(25cm) x 길이(25cm)의 크기로 판성형한 후 개별포장하는 단계이다.The third step of the present invention is to individually package the dough dough obtained in the second step by molding the size of the thickness (3mm ~ 5mm) x width (25cm) x length (25cm) by a flour dough plate molding machine Step.
상기의 본 발명의 제 3단계는 숙성된 밀가루 반죽덩어리를 밀가루 반죽 플레이트 성형기(도 2참조)로 성형하며, 이 경우 두께(3mm ~ 5mm) x 폭(25cm) x 길이(25cm)의 크기로 판성형하며, 식품의 용도 예를 들면, 칼국수, 자장면, 수제비 등의 식품 면발로 사용하게 되는 용도에 따라 판의 크기를 조절하는 것이 가능하다.In the third step of the present invention, the aged dough dough is molded by a dough plate molding machine (see FIG. 2), and in this case, the plate is formed in the size of thickness (3mm to 5mm) x width (25cm) x length (25cm). It is possible to mold and adjust the size of the plate according to the use of the food, for example, for use in food noodle such as kalguksu, jajangmyeon, sujebi and the like.
실시예Example
이하, 실시예로 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with reference to Examples.
밀가루 20kg, 식미감증가제 1.5kg, 면발증가제 240g, 식용유 67.5g, 소금 70 g, 소주 200g 및 물 1.4kg을 첨가 혼합반죽하여 도 1에 나타난 혼합반죽기를 이용하여 반죽덩어리를 제조한 후, 상기 단계에서 얻어진 밀가루 혼합반죽 덩어리를 30℃의 온도에서 3시간 동안 숙성하고, 이어서 상기 단계에서 얻어진 숙성된 반죽덩어리를 도 2에 나타낸 밀가루반죽 플레이트 성형기에 의해 두께(3mm ~ 5mm) x 폭(25cm) x 길이(25cm)의 크기로 판성형한 후 개별포장하여 본 발명에 의한 장기간 변색 억제가 가능한 밀가루 반죽 제품을 제조하였다.20 kg of flour, 1.5 kg of taste enhancer, 240 g of cotton noodle enhancer, 67.5 g of cooking oil, 70 g of salt, 200 g of soju, and 1.4 kg of water were added to the mixture to prepare a dough mass using the mixed dough shown in FIG. The flour mixture dough mass obtained in the above step is aged for 3 hours at a temperature of 30 ° C., and the aged dough mass obtained in the step is then thickened (3 mm to 5 mm) x width (25 cm) by the flour dough plate molding machine shown in FIG. 2. )) x length (25 cm) sized plate molding and individually packaged to prepare a flour dough product capable of inhibiting discoloration for a long time according to the present invention.
상기 본 발명에 의한 실시예로 제조된 밀가루반죽제품을 도 3a에 나타냈으며, 유통온도인 5 ~ 10℃의 온도에서 일주일간 방치하여도 도 3b에 나타난 바와 같이 변색이 되지않았다.The flour dough product prepared according to the embodiment of the present invention is shown in Figure 3a, even if left for a week at a temperature of 5 ~ 10 ℃ distribution temperature as shown in Figure 3b did not become discolored.
비교예 1Comparative Example 1
상기 본 발명에 의한 실시예와 비교하기 위하여 일반적으로 밀가루 20kg, 소금 100g, 물 1.4kg을 첨가 혼합반죽하여 도 1에 나타난 혼합반죽기를 이용하여 반죽덩어리를 제조한 후, 상기 단계에서 얻어진 반죽덩어리를 도 2에 나타낸 밀가루반죽 플레이트 성형기에 의해 두께(3mm ~ 5mm) x 폭(25cm) x 길이(25cm)의 크기로 판성형한 후 개별포장하여 종래의 밀가루 반죽 제품을 제조하였다.In order to compare with the embodiment according to the present invention in general, after mixing dough kneading 20kg, salt 100g, 1.4kg water to prepare a dough mass using the mixing dough shown in Figure 1, the dough mass obtained in the step Plate dough was formed into a size of thickness (3mm ~ 5mm) x width (25cm) x length (25cm) by the flour dough plate molding machine shown in Figure 2 and then individually packaged to prepare a conventional dough dough products.
상기 비교예로 제조된 밀가루 반죽제품을 도4a에 나타냈으며, 유통온도인 5 ~ 10℃의 온도에서 2일간 방치한후 변색된 찍은 사진을 도 4b에 나타냈으며, 일주일간 방치한후 변색된 사진을 도 4c에 나타냈다. 도 4b에 나타난 바와 같이 2일이 지난후에 벌써 검은 변색반점이 나타나기시작했으며, 도 4c에는 완전히 변색되는 것으로 나타났다.The dough dough product prepared in the comparative example is shown in Figure 4a, the color was taken after leaving for 2 days at a temperature of 5 ~ 10 ℃ distribution temperature is shown in Figure 4b, the color after leaving for a week Is shown in FIG. 4C. As shown in FIG. 4B, black discoloration spots began to appear after 2 days, and completely discolored in FIG. 4C.
이에 비해 본 발명에 의한 실시예의 제품은 일주일 방치한후에도 전혀 반점이나 변색이 일어나지 않았다.In contrast, the product of the embodiment according to the present invention did not cause spots or discoloration at all even after being left for one week.
본 발명에 의한 장기간 변색 억제가 가능한 밀가루 반죽 제품의 제조방법에 의하면, 1주일이상 밀가루반죽 제품이 변색되는 것을 방지하는 것이 가능하고, 이로인해 장기간(1주일 정도) 유통이 가능한 밀가루 반죽 제품을 얻는 것이 가능하다.According to the method of manufacturing a dough product which can suppress discoloration for a long time according to the present invention, it is possible to prevent the discoloration of the dough product for more than one week, thereby obtaining a dough product that can be distributed for a long time (about a week). It is possible.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0046284A KR100462692B1 (en) | 2002-08-06 | 2002-08-06 | Process for preparing dough product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0046284A KR100462692B1 (en) | 2002-08-06 | 2002-08-06 | Process for preparing dough product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20040013386A KR20040013386A (en) | 2004-02-14 |
| KR100462692B1 true KR100462692B1 (en) | 2004-12-17 |
Family
ID=37320726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2002-0046284A KR100462692B1 (en) | 2002-08-06 | 2002-08-06 | Process for preparing dough product |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100462692B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101510159B1 (en) | 2013-06-17 | 2015-04-08 | 이한봉 | Chopped noodles a manufacturing process |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102622401B1 (en) * | 2021-01-27 | 2024-01-23 | 변진원 | Method for manufacturing of meat processing product using Vegetable Lactobacillus |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980007994A (en) * | 1996-07-29 | 1998-04-30 | 쇼다 오사무 | Method of manufacturing frozen noodles |
| JP2000041569A (en) * | 1998-07-30 | 2000-02-15 | Morinaga & Co Ltd | Tea-including baked confectionery and its production |
| KR20000021197A (en) * | 1998-09-26 | 2000-04-25 | 정흥식 | Process for dough of dumpling skin |
| JP2002051688A (en) * | 2000-08-11 | 2002-02-19 | Nitto Seifun Kk | Dough composition for japanese-fashioned snack and method for producing japanese-fashioned snack using the same |
-
2002
- 2002-08-06 KR KR10-2002-0046284A patent/KR100462692B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR980007994A (en) * | 1996-07-29 | 1998-04-30 | 쇼다 오사무 | Method of manufacturing frozen noodles |
| JP2000041569A (en) * | 1998-07-30 | 2000-02-15 | Morinaga & Co Ltd | Tea-including baked confectionery and its production |
| KR20000021197A (en) * | 1998-09-26 | 2000-04-25 | 정흥식 | Process for dough of dumpling skin |
| JP2002051688A (en) * | 2000-08-11 | 2002-02-19 | Nitto Seifun Kk | Dough composition for japanese-fashioned snack and method for producing japanese-fashioned snack using the same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101510159B1 (en) | 2013-06-17 | 2015-04-08 | 이한봉 | Chopped noodles a manufacturing process |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20040013386A (en) | 2004-02-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107307312A (en) | A kind of spiced halogen pig leg and preparation method thereof | |
| CN107455705A (en) | A kind of preparation method of Preserved-fish capsicums | |
| CN101467611A (en) | Method for preparing quick-freezing steamed dumplings | |
| CN101653262A (en) | Preparation method of quick-frozen pork shashlik | |
| CN101167489A (en) | Method for producing convenient dumpling by steaming and spraying combined method | |
| CN1062723C (en) | Fresh freshwater fish cake and producing process thereof | |
| KR100462692B1 (en) | Process for preparing dough product | |
| KR100189505B1 (en) | Preparation of seasoned and dried fishmeal | |
| KR101811312B1 (en) | Spicy sauce seasoning powder and seasoning sauce dried fish by using the Scapharca broughtonii byproducts | |
| JP3615197B2 (en) | Chilled distribution type noodles and method for producing the same | |
| CN108740732A (en) | A kind of steamed dumplings and preparation method thereof | |
| CN112120152A (en) | Instant Guilin flavor wet powder | |
| CN107897872A (en) | Potato powder dumpling production method and its potato powder dumpling product | |
| CN113424935A (en) | Beef bone soup sweet potato powder dumplings and preparation method thereof | |
| CN1046084C (en) | Production method for instant dumpling and dumpling soup | |
| CN111938071A (en) | Preparation method of non-glutinous rice and rice-flavored steamed dumpling and prepared steamed dumpling | |
| KR20020026776A (en) | A dough be contained a lot of flesh-meat element and it's a manufacturing process | |
| CN111466525A (en) | Processing method of crispy chicken leg | |
| CN116508934A (en) | Preparation method of quick-frozen steamed dumpling wrappers suitable for microwave heating | |
| CN1078055C (en) | Making method making method of instant boiled dumplings and dumpling soup | |
| KR20040015325A (en) | method for making food using a ramie | |
| KR20060065601A (en) | The manufacturing process of pumpkin paste | |
| KR100358674B1 (en) | Method of Preparing Oven-Spaghetti | |
| KR100472627B1 (en) | Prepackaged food containing gravy based and methods for their preparation | |
| CN1961683A (en) | Dehydrated bread and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee | ||
| R401 | Registration of restoration | ||
| FPAY | Annual fee payment |
Payment date: 20130109 Year of fee payment: 9 |
|
| FPAY | Annual fee payment |
Payment date: 20140610 Year of fee payment: 10 |
|
| LAPS | Lapse due to unpaid annual fee |