KR100481041B1 - Method for manufacturing of noodles food using material of acorn and bean - Google Patents

Abstract

The present invention relates to a noodle food manufacturing method for improving the taste of acorns and soybeans as a main ingredient to provide high protein nutrients, 25 to 30 parts by weight of acorn powder, 15 to 25 parts by weight of soybean powder, And adding 10-30 parts by weight of water to 100 parts by weight of the main raw material powder mixed with 45 to 60 parts by weight of wheat flour, until the gluten is produced, and putting the dough into a noodle machine. Noodles prepared by the above process is a functional ingredient and taste is improved because acorns and beans as the main raw material.

Description

METHODS FOR MANUFACTURING OF NOODLES FOOD USING MATERIAL OF ACORN AND BEAN}

The present invention relates to a method of manufacturing noodles with improved palatability, and in particular, acorns and soybeans (soybeans; soybean, Glycine max) as a main raw material to improve the taste as well as to prepare a noodles to provide high protein nutrients It is about a method.

Typically, noodles, such as noodles, kalguksu noodles are known to be made of flour, and may be prepared by mixing other ingredients, such as barley, buckwheat flour, etc. in addition to the flour. In addition, acorn noodles made from acorns as a main ingredient to have a high nutritional value and a unique taste are known. Such acorn noodles and manufacturing method are Korean Patent No. 1992-9470 (Noodles with acorn as its main ingredient and its manufacturing method) and Korean Patent No. 10-283643 patented on Dec. 17, 1992. It is disclosed in detail in the manufacturing method of the acorn side.

Such prior patents disclose methods for manufacturing cotton using only acorn as a main raw material. The taste and functionality of the acorn noodles prepared by the above method was improved. For example, low-calorie foods improved the function of obesity by improving obesity, diabetic and anti-diarrheal drugs, health, detoxification of heavy metals, and anti-cancer ingredients. Was lacking.

Accordingly, an object of the present invention is to provide a noodle, sujebi and dumpling skin prepared by using soybeans with sufficient nutrition, such as protein, and acorns widely used as health foods, and making them edible.

The present invention for achieving the above object, the step of kneading until the gluten is produced by adding 10 to 30 parts by weight of water to 100 parts by weight of the main raw material powder mixed with acorn powder, flour, soybean powder and noodle making machine It is characterized in that it comprises the step of putting into noodle.

The main raw material powder is preferably 25 to 30 parts by weight of acorn powder, 15 to 25 parts by weight of soybean powder, and 45 to 60 parts by weight of flour.

More preferably, in order to improve the functionality of the noodles, the main raw material powder is preferably added by mixing glutinous rice powder, corn powder, buckwheat powder, sweet potato starch and the like. At this time, 100 parts by weight of the main raw material powder, 10-12 parts by weight of soybean powder, 10-12 parts by weight of acorn powder, 10-12 parts by weight of glutinous rice powder, 15-17 parts by weight of corn powder, 15-17 parts by weight of buckwheat powder And, it is preferable to put 5-8 weight part sweet potato starch and 22-35 weight part wheat flour in a mixer, and to mix.

The kneading step is kneading by adding 10 to 30 parts by weight of water to 100 parts by weight of the main raw material powder, preferably by adding 5 to 10 parts by weight of cooking oil and 10 to 30 parts by weight of water to 100 parts by weight of the main raw material powder.

The noodle making step further comprises the step of applying by heating the heat of about 80 to 100 degrees before the kneaded dough is formed into a cotton.

As above, acorn powder and soybean powder, buckwheat powder and other grain powder are mixed and kneaded to produce noodles with good texture and improved taste and functionality (nutrition). It can be provided so that it can contribute to national health.

Hereinafter, preferred embodiments of the present invention will be described in more detail. It should be noted that the following examples are for the purpose of describing and sufficiently conveying the spirit of the present invention to those skilled in the art, and these examples are for explaining the present invention in more detail, and according to the technical spirit of the present invention. It is apparent to those skilled in the art that the scope of the present invention is not limited by these examples. It should also be noted that in the preparation of the instant noodle food of the present invention, the detailed description is omitted for already well-known processes that may unnecessarily obscure the subject matter of the present invention.

Example 1

Among the components contained in the acorns, tannin, which has a bitter taste, is removed to some extent by a known method, and 15 to 25 parts by weight of soybean powder and 45 to 60 parts by weight of flour are mixed with 25 to 30 parts by weight of a totor powder made of powder. Make powder. 15 parts by weight of water containing salt and 5 to 8 parts by weight of cooking oil are added to 100 parts by weight of the main raw material powder, and kneaded in a kneader. At this time, the added cooking oil promotes visual smoothness, and improves the yield by avoiding the break of the noodle rhythm during compression formation of the dough. This kneading time is preferably performed until the gluten is formed well.

The total amount of water and cooking oil used in the kneading step is preferably added to 10 to 30 parts by weight of "water + cooking oil" with respect to 100 parts by weight of the main raw material powder, if less than 10 parts by weight, the dough becomes difficult, The viscosity of the dough is so strong that it is difficult to make noodles at the noodle stage. In addition, when the "water + cooking oil" is more than 30 parts by weight, the viscosity of the dough is too weak to be easy to make noodle. Therefore, the amount of water and cooking oil mixed is more preferably 15 to 23 weight based on 100 parts by weight of the main raw material Part, most preferably about 20 parts by weight.

When the dough is completed, aged for about 2 to 3 hours, and the noodle is made by using a noodle maker configured with a pressure heater. When the noodle is made using a noodle machine configured with a pressure heater, about 80 to 90 degrees of heat is applied to the noodle when the noodle is formed and discharged by the rotation of the pressure screw in the compression chamber.

In case of using a noodle-making machine not having a pressure heater, it is necessary to make noodles by compression molding while applying steam heat of about 80 to 100 degrees to the dough. This is for color and proper moisture drying after the noodle is finished.

The noodle food prepared according to Example 1 not only stimulates the sense of smell of consumers who consume food by acorn powder and aroma of acorn and soybean powder by soybean powder, but also edible oil, for example, soybean oil, Due to the addition of corn oil, the noodle is smooth and soft, so that the texture is good.

As described above, by improving the taste and functionality (nutrition) by preparing a noodle food with the main ingredients of diabetic, anti-diabetic, healthy, heavy metal detoxification and anti-cancer efficacy, and beans with savory taste and high protein nutrients You can. Moreover, by manufacturing noodles with acorn powder, soybean (bean) powder and flour as main ingredients, it will be spotlighted as an alternative food of soybean noodles enjoyed by Koreans during the summer.

Example 2

In addition to the main raw material powder disclosed in Example 1, another grain powder, for example, buckwheat, corn, and the like, which are attracting attention as a health food, is kneaded by mixing with the main raw material powder selectively or entirely. For example, 25 to 30 parts by weight of acorn powder, 10 to 15 parts by weight of soybean powder, 10 to 15 parts by weight of buckwheat powder, 10 to 15 parts by weight of corn starch, and 25 to 45 parts by weight of flour are mixed in a stirrer and mixed with the main raw material powder. Make 100 parts by weight. Buckwheat is already widely known as a useful food for hypertension, and corn makes gluten better in kneading.

Subsequent processes are carried out in the same manner as in Example 1, and the noodles are prepared by performing a aging and noodle making process.

The noodle food prepared according to Example 2 is a functional food with improved taste and functionality (nutrition) by preparing a noodle food having an excellent blood pressure lowering effect by the routine ingredient included in the buckwheat in the functionality and taste of Example 1; I can make it.

Example 3

In addition to the main raw material powder disclosed in Example 2

Another grain powder, which is attracting attention as a health food, for example, glutinous rice, sweet potato starch and the like is optionally mixed with the main raw material powder to knead. For example, 20-25 weight part acorn powder, 10-15 weight part soybean powder, 10-15 weight part buckwheat powder, 10-15 weight part corn starch, 8-10 weight part glutinous rice, 3-8 weight part sweet potato starch , 15-34 parts by weight of flour in a stirrer and mixed to make 100 parts by weight of the main raw material powder for noodle making. 8 to 10 parts by weight of glutinous rice added in Example 3 serves to accelerate the digestion when the dough is made of noodles made of noodles. In addition, 3 to 8 parts by weight of sweet potato starch improves the taste because it contains a lot of sugar and vitamin C.

Subsequent processes are carried out in the same manner as in Example 1, and the noodles are prepared by performing a aging and noodle making process.

The noodles prepared by Example 3 can be further improved functionality and taste due to the addition of glutinous rice and sweet potato starch to promote digestion and increase the nutritional value.

Noodles prepared by the present invention as described above can not only obtain its own nutritional and pharmacological effects by acorns, soybeans, buckwheat powders, but also greatly improve the preference for consumers.

In the embodiments of the present invention has been described an example of manufacturing in the form of noodle yarns using a noodle machine configured with a pressure heater, after the dough is produced in a flat form by extrusion / rolling in a flat form by an extruder / rolled noodle machine , By the cutting process can also be made of dumpling skin, noodles, kalguksu, cold noodles, raw noodles, etc., these processes are well-known facts, detailed description thereof will be omitted.

As described above, the present invention manufactures noodles by mixing and kneading acorn powder, soybean powder, buckwheat powder, and other grain powders, thereby improving the taste and functionality (nutrition) of noodles. It is possible to diversify and provide foods that are beneficial to health, so that they can be eaten into the health of food and drinkers.

Claims (10)

delete In the manufacturing method of noodles food, 25 to 30 parts by weight of acorn powder, 15 to 25 parts by weight of soybean powder, and 45 to 60 parts by weight of flour are added to 10 to 30 parts by weight of water to 100 parts by weight of the mixed raw material powder and kneading until gluten is produced. And Noodles production method using acorns and soybeans as a main raw material comprising the step of putting the dough into the noodle making machine. The method of claim 2, The kneading step is a noodle and a soybean food production method using acorns and soybeans as a main raw material, characterized in that kneading by adding 5 to 10 parts by weight of cooking oil and 10 to 30 parts by weight of water to 100 parts by weight of the main raw material powder. The method of claim 2, The method of producing a noodles food with acorns and beans as the main raw material further comprises the step of applying the heat of about 80 to 100 degrees before the kneaded dough is formed into cotton. In the noodle food manufacturing method, Kneading until a gluten is produced by mixing 25-30 parts by weight of acorn powder, 10-15 parts by weight of soybean powder, 10-15 parts by weight of buckwheat powder, 10-15 parts by weight of corn starch, 25-45 parts by weight of flour And Noodles production method using acorns and soybeans as a main raw material comprising the step of putting the dough into the noodle making machine. The method of claim 5, The kneading step is a noodle and a soybean food production method using acorns and soybeans as a main raw material, characterized in that kneading by adding 5 to 10 parts by weight of cooking oil and 10 to 30 parts by weight of water to 100 parts by weight of the main raw material powder. The method according to any one of claims 5 to 6, The method of producing noodles food with acorns and beans as a main ingredient, characterized in that it further comprises the step of applying the heat of about 80 degrees to 100 degrees before the kneaded dough is formed into cotton. In the noodle food manufacturing method, 20 to 25 parts by weight acorn powder, 10 to 15 parts by weight soybean powder, 10 to 15 parts by weight buckwheat powder, 10 to 15 parts by weight corn starch, 8 to 10 parts by weight glutinous rice, 3 to 8 parts by weight sweet potato starch, 15 to 34 Mixing by weight of flour and kneading until gluten is produced, and Noodles production method using acorns and soybeans as a main raw material comprising the step of putting the dough into the noodle making machine. The method of claim 8, The kneading step is a noodle and a soybean food production method using acorns and soybeans as a main raw material, characterized in that kneading by adding 5 to 10 parts by weight of cooking oil and 10 to 30 parts by weight of water to 100 parts by weight of the main raw material powder. The method according to claim 8 or 9, The method of producing noodles food with acorns and beans as a main ingredient, characterized in that it further comprises the step of applying the heat of about 80 degrees to 100 degrees before the kneaded dough is formed into cotton.