KR100505952B1 - Method of Making Chopped Noodles having Potatoes - Google Patents
Method of Making Chopped Noodles having Potatoes Download PDFInfo
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- KR100505952B1 KR100505952B1 KR10-2002-0057435A KR20020057435A KR100505952B1 KR 100505952 B1 KR100505952 B1 KR 100505952B1 KR 20020057435 A KR20020057435 A KR 20020057435A KR 100505952 B1 KR100505952 B1 KR 100505952B1
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- kalguksu
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 51
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 51
- 235000012015 potatoes Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000012149 noodles Nutrition 0.000 title claims description 16
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 241000209140 Triticum Species 0.000 claims abstract description 22
- 235000021307 Triticum Nutrition 0.000 claims abstract description 22
- 108010010803 Gelatin Proteins 0.000 claims abstract description 20
- 239000008273 gelatin Substances 0.000 claims abstract description 20
- 229920000159 gelatin Polymers 0.000 claims abstract description 20
- 235000019322 gelatine Nutrition 0.000 claims abstract description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 7
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 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
- 239000004820 Pressure-sensitive adhesive Substances 0.000 description 4
- 239000000853 adhesive Substances 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 240000001624 Espostoa lanata Species 0.000 description 1
- 235000009161 Espostoa lanata Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 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
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000012643 polycondensation polymerization Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
-
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/242—Thickening agent
-
- 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
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5432—Gelatine
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 감자를 함유한 칼국수 제조방법에 관한 것으로, 본 발명에 따르는 칼국수의 원료에는 소맥분 외에도 감자, 연 파우더 또는 젤라틴 수용액, 콩 파우더, 소량의 오일 및 적당량의 식염을 포함하고 있어 소맥분만을 원료로 하는 종래의 칼국수에 비하여 감자가 가지고 있는 영양성분이 포함됨으로써, 영양의 균형을 이룰 수 있을 뿐 아니라, 고가의 전분이 아닌 감자를 원료로 사용함으로써, 보다 경제적인 비용으로 제조할 수 있고, 종래 감자를 함유한 칼국수에 비하여 점착성이 있고 보다 영양가있고, 맛있는 칼국수를 제조할 수 있다. The present invention relates to a method for producing kalguksu containing potatoes, wherein the raw material of the kalguksu according to the present invention includes potato, a soft powder or gelatin solution, soybean powder, a small amount of oil and an appropriate amount of salt in addition to the wheat flour. Compared with the conventional kalguksu, the nutritional value of potatoes is included, which not only balances nutrition but also makes it possible to produce more economically by using potatoes, which are not expensive starches, as raw materials. Compared to kalguksu containing viscous, more nutritious, delicious kalguksu can be prepared.
Description
본 발명은 칼국수 제조방법에 관한 것으로, 보다 상세하게는 감자를 함유하고 있는 칼국수 제조방법에 관한 것이다. The present invention relates to a method for producing kalguksu, and more particularly, to a method for producing kalguksu containing potatoes.
칼국수는 예로부터 우리나라 사람들이 즐겨 먹던 별식으로서 소맥분을 물과 함께 반죽하여 얇게 밀어 만든 면대를 일정한 크기로 자른 뒤, 멸치 국물 또는 육수에 넣고 끓여 조리한다. 이처럼 칼국수는 그 간편한 조리과정으로 인한 편리와 시간절약 등으로 인하여 많이 애용되고 있다. Kalguksu is a special meal that Koreans have enjoyed since ancient times. Kneading wheat flour with water and thinly squeezing the noodles is cut to a certain size, and then boiled and cooked in anchovy broth or broth. Like this, kalguksu is used a lot by convenience and time saving due to its simple cooking process.
그러나, 종래의 칼국수는 소맥분을 원료로 사용하기 때문에, 소맥분 내에 다량 함유되어 있는 탄수화물을 통해 인체의 주요한 열공급원이 될 수 있으나, 단백질 중 필수아미노산 및 무기질, 비타민 등이 부족하여 영양의 불균형이 발생할 수밖에 없었다. However, since conventional kalguksu uses wheat flour as a raw material, carbohydrates contained in wheat flour can be a major heat source of human body, but nutritional imbalance occurs due to lack of essential amino acids, minerals, vitamins, etc. among proteins. There was no choice but to.
이런 문제점으로 인하여, 소맥분에 포함되어 있지 않은 영양분을 함유하고 있는 야채류를 소맥분과 함께 칼국수의 원료로 이용하는 다양한 방법이 제안된 바 있다. 그 중에서 현재 가장 일반적으로 감자의 성분 중에서 전분(starches)만을 추출하여 일정량 칼국수의 원료로 사용하고 있다. 감자의 전분은 포도당이 축합 중합하여 형성된 고분자 물질인 다당류로서, 아밀로스와 아밀로펙틴으로 구성되어 있다. 전분은 특히 칼국수를 비롯한 면류의 제조 과정에서 점착성을 부여하고, 삶는 시간을 단축하는 등의 효과가 있으나, 면류의 주원료인 소맥분이 가지고 있는 주영양분인 탄수화물로 구성되어 있어 영양의 균형면에서 바람직하지 못하고, 제조원가가 비싼 단점이 있었다. 또한, 종래 칼국수의 제조에 있어서, 전분은 소맥분을 기준으로 대략 10 중량% 가량만이 사용되기 때문에 감자의 맛을 느낄 수 없는 문제점이 있음은 물론 전분은 고칼로리로서 다이어트에도 좋지 못한 영향을 미친다.Due to these problems, various methods of using vegetables containing nutrients not included in wheat flour as raw materials of kalguksu with wheat flour have been proposed. Among them, the most commonly used starch (starches) from the components of the potato currently used as a raw material of a certain amount of kalguksu. Potato starch is a polysaccharide, a high molecular substance formed by condensation polymerization of glucose, and is composed of amylose and amylopectin. Starch has the effect of providing adhesiveness and shortening the boiling time, especially in the manufacturing process of noodles, including kalguksu, but it is composed of carbohydrates, which are the main nutrients of wheat flour, the main ingredient of noodles. There was a disadvantage that the manufacturing cost is expensive. In addition, in the production of conventional kalguksu, starch is used only about 10% by weight based on wheat flour, there is a problem that can not feel the taste of the potato as well as starch is a high calorie adversely affects the diet.
감자는 조선시대 중국에서 유입된 구황작물로서, 예로부터 주식인 쌀 또는 보리의 대용이나 별미로 널리 섭취되었다. 표 1에서 볼 수 있듯이, 감자에는 탄수화물 외에도 단백질, 비타민, 무기물을 함유하고 있어, 상기와 같은 칼국수 또는 전분을 원료로 하는 칼국수에서 나타나는 영양적 불균형을 해소할 수 있다. 감자에 포함된 단백질은 함량이 낮으나, 인체가 반드시 섭취하여야 하는 필수 아미노산을 다량 포함하고 있어 생물학적 가치가 우수하고, 특히 감자에 들어 있는 비타민 C (아스코틱 산)는 푸른 채소에 포함된 비타민 C와 달리 삶아도 파괴되지 않는 점이 특징이다. 또한, 감자는 상당량의 칼륨을 포함하여 고혈압 예방 및 치료에 효과가 있고, 식물성 섬유의 일종인 펙틴을 함유하여 변비치료에 효과가 있는 것으로 알려져 있다. Potatoes are old crops imported from China in the Joseon Dynasty and have been widely used as substitutes or delicacies for rice or barley. As can be seen in Table 1, the potato contains protein, vitamins, minerals in addition to carbohydrates, and can eliminate the nutritional imbalance that occurs in the kalguksu that is made from kalguksu or starch. Potato protein is low in content, but contains a large amount of essential amino acids that the human body must consume, so it has excellent biological value. Especially, vitamin C (ascortic acid) in potatoes is the same as vitamin C in green vegetables. It is characterized by not being destroyed even if boiled otherwise. In addition, potatoes are known to be effective in the prevention and treatment of hypertension, including a significant amount of potassium, and effective in treating constipation by containing pectin, a kind of vegetable fiber.
<표 1>TABLE 1
(출처: 식품성분론, 1991(제 4개정판), 농촌진흥청 농촌영양개선연수원)(Source: Food Ingredient Theory, 1991 (4th edition), Rural Development Administration)
그럼에도 불구하고, 종래 칼국수의 원료로서 감자 전부를 사용할 수 없었던 것은 감자를 통째로 사용하는 경우 칼국수가 가지고 있는 특유의 점착성을 가질 수 없어, 감자를 구성하는 성분 중에서 점착성을 부여할 수 있는 전분만을 원료로 사용할 밖에 없는 단점이 있었다.Nevertheless, conventionally, it was not possible to use all of potatoes as raw materials of kalguksu. When using whole potatoes, it was impossible to have the unique adhesiveness of kalguksu. There was a disadvantage to use only.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 본 발명의 목적은 인체에 유용한 성분을 다량 함유하고 있는 감자를 원료로 포함하는 칼국수의 제조방법을 제공하고자 하는 것이다. The present invention is to solve the above problems, it is an object of the present invention to provide a method for producing kalguksu comprising a potato containing a large amount of useful components for the human body.
본 발명의 다른 목적은 감자를 함유하면서도 점착성을 가짐으로써 칼국수 특유의 쫄깃쫄깃한 맛을 유지할 수 있는 칼국수의 제조방법을 제공하고자 하는 것이다. It is another object of the present invention to provide a method of preparing kalguksu that can maintain a chewy taste peculiar to kalguksu by having a stickiness while containing potatoes.
본 발명의 다른 목적은 저렴한 가격으로 감자를 원료로 포함하는 칼국수의 제조방법을 제공하고자 하는 것이다. It is another object of the present invention to provide a method of producing kalguksu comprising potatoes as a raw material at a low price.
상기한 목적을 달성하기 위하여, 본 발명은 소맥분과 생감자 또는 찐감자와 연파우더 또는 젤라틴에서 선택된 점착제를 혼합하여 면을 제조하는 감자칼국수 제조방법을 제공한다. 여기서 본 발명의 일측면에서는 소맥분 35~45 중량%, 감자 35~45 중량%, 연 파우더 8~10 중량%, 콩 파우더 4~5 중량%, 소량의 오일 및 적당량의 식염을 포함하는 원료를 혼합한 뒤, 반죽, 압연 및 절단하는 단계를 포함하는, 감자를 함유한 칼국수 제조방법을 제공한다. In order to achieve the above object, the present invention provides a potato kalguksu manufacturing method for producing noodles by mixing the pressure-sensitive adhesive selected from wheat flour and raw potatoes or steamed potatoes and soft powder or gelatin. Here, in one aspect of the present invention, a raw material containing 35 to 45% by weight of wheat flour, 35 to 45% by weight of potatoes, 8 to 10% by weight of lead powder, 4 to 5% by weight of soybean powder, a small amount of oil, and an appropriate amount of salt is mixed. After that, it provides a method for producing a knife-containing noodles, including the step of kneading, rolling and cutting.
또한, 본 발명의 다른측면에서는 소맥분 40~50 중량%, 감자 35~50 중량%, 콩 파우더 5~8 중량%, 소량의 오일, 소량의 젤라틴 30% 수용액 및 적당량의 식염을 포함하는 원료를 혼합한 뒤, 반죽, 압연 및 절단하는 단계를 포함하는, 감자를 함유한 칼국수 제조방법을 제공한다. In another aspect of the present invention, a raw material containing 40-50% by weight of wheat flour, 35-50% by weight of potatoes, 5-8% by weight of soybean powder, a small amount of oil, a small amount of gelatin 30% aqueous solution, and an appropriate amount of salt is mixed. After that, it provides a method for producing a knife-containing noodles, including the step of kneading, rolling and cutting.
이하, 본 발명의 바람직한 실시예를 통하여 본 발명을 보다 상세하게 설명한다. Hereinafter, the present invention will be described in more detail with reference to preferred embodiments of the present invention.
본 발명에 따르는 칼국수의 제조공정은 소맥분 및 감자 등의 원료를 준비하는 단계; 상기 준비된 원료를 균일하게 혼합하는 단계; 상기 혼합된 원료에 배합수를 넣고 반죽하는 단계; 상기 반죽된 원료를 롤러에 통과시켜 압연하는 단계; 및 상기 압연된 반죽물을 일정한 굵기로 절단하는 단계를 포함한다. The manufacturing process of kalguksu according to the present invention comprises the steps of preparing raw materials such as wheat flour and potatoes; Uniformly mixing the prepared raw materials; Adding compounding water to the mixed raw material and kneading it; Rolling the kneaded raw material through a roller; And cutting the rolled dough to a certain thickness.
상기 원료 준비 단계에서는 소맥분 35~50 중량%, 감자 35~50 중량%, 연 파우더 8~10 중량% 또는 소량의 30% 젤라틴 수용액, 콩 파우더 4~8 중량%, 소량의 오일(oil) 및 적당량의 식염으로 구성된 원료를 준비한다. In the raw material preparation step, wheat flour 35-50% by weight, potatoes 35-50% by weight, 8-10% by weight of soft powder or a small amount of 30% gelatin aqueous solution, 4-8% by weight of soybean powder, a small amount of oil and a suitable amount Prepare a raw material consisting of salt.
본 발명의 칼국수 원료 중 소맥분은 다른 주요 원료인 감자의 종류 및 하기하는 점착제로서 연 파우더 또는 젤라틴 수용액을 사용하느냐에 달라진다. 즉, 원료로서 찐감자를 사용하는 경우에는 35~40 중량%이나 생감자를 사용하는 경우에는 40~50 중량%로 포함되는 것이 바람직하다. 이는 생감자의 경우 찐감자에 비하여 많은 수분함량으로 인하여 수분을 흡수하기 위해서는 보다 많은 소맥분이 사용될 수 밖에 없기 때문이다. 만약 소맥분의 함량이 35 중량% 보다 적게 되면 칼국수의 제조과정에서 그 형태를 제대로 유지하기 힘들뿐 아니라 쫄깃쫄깃한 맛을 느낄 수 없고, 50 중량%를 넘게 되면 주원료인 감자의 맛을 제대로 느낄 수 없기 때문이다. The wheat flour in the kale noodle raw material of the present invention is different depending on the kind of other main raw materials and the use of a soft powder or gelatin aqueous solution as an adhesive to be described below. That is, it is preferable to include 35 to 40% by weight in the case of using steamed potatoes as raw materials, and 40 to 50% by weight in the case of using raw potatoes. This is because, in the case of raw potatoes, more wheat flour has to be used to absorb moisture due to more water content than steamed potatoes. If the content of wheat flour is less than 35% by weight, it is not only difficult to maintain its shape in the manufacturing process of kalguksu, but also can not feel the chewy taste, and if it exceeds 50% by weight, it is impossible to feel the taste of potato, the main raw material. to be.
본 발명의 또 다른 주요 원료인 감자는 35~50 중량%로 포함되는 데, 이는 상기한 바와 같이 원료로 사용되는 감자 및 하기하는 점착제로서 사용되는 성분에 따라 차이가 생기게 된다. 만약 감자의 함량이 35 중량% 보다 적게 되면 감자가 가지고 있는 맛과 영양을 제대로 느낄 수 없고, 50 중량%를 넘게 되면 칼국수 특유의 점착성을 가질 수 없다. Potato, which is another main raw material of the present invention, is included in an amount of 35 to 50% by weight, which causes a difference depending on a potato used as a raw material and a component used as a pressure-sensitive adhesive described below. If the potato content is less than 35% by weight, the taste and nutrition of the potato can not be felt properly, and if it exceeds 50% by weight can not have the unique stickiness of kalguksu.
또한, 칼국수 특유의 점착성을 부여하기 위해서 연 파우더(lotus powder) 또는 30% 젤라틴 수용액을 포함한다. 만약 점착제로서 연 파우더를 사용하는 경우에는 상기 소맥분 및 감자는 35~45 중량%로 함유되며, 젤라틴 수용액을 사용하는 경우에는 상기 소맥분 및 감자는 각각 40~50 중량%, 35~50 중량%로 포함되는 것이 바람직하다. 연 파우더는 이와 같이 점착성을 부여하는 것 외에도 무기질 및 비타민을 상당량 함유하고 있어, 본 발명의 한 목적인 균형있는 칼국수 제조방법에 기여할 수 있다. 연 파우더는 전체 원료를 기준으로 할 때 8~10 중량%로 포함되는 데, 만약 연 파우더가 8중량%보다 적게 되면 점착성이 떨어지고 10 중량%를 넘게 되면 하기하는 절단 단계에서 쉽게 절단되지 않기 때문이다. In addition, in order to impart the stickiness peculiar to kalguksu, it includes a lotus powder or 30% gelatin aqueous solution. If the soft powder is used as an adhesive, the wheat flour and the potato are contained in 35 to 45% by weight, and when the gelatin aqueous solution is used, the wheat flour and the potato are included in the 40 to 50% by weight and 35 to 50% by weight, respectively. It is desirable to be. In addition to imparting adhesion as described above, the soft powder contains a considerable amount of minerals and vitamins, and thus may contribute to a balanced method of preparing noodle soup. The lead powder is contained in an amount of 8 to 10% by weight based on the total raw materials, because if the lead powder is less than 8% by weight, the adhesion is poor and if it exceeds 10% by weight, it is not easily cut in the cutting step described below. .
만약 점착제로서 젤라틴 수용액을 사용하는 경우에는 소량의 30% 젤라틴 수용액을 사용한다. 젤라틴은 동물성 단백질로서 상온에서는 젤리라고 불리는 겔(gel) 상태로 되어 본 발명의 다른 성분을 응고시키게 된다. 따라서, 본 발명에서는 물 70%, 젤라틴 30%로 구성되는 30% 젤라틴 수용액을 점착제로 사용한다. 상기 30% 젤라틴 수용액을 우선 찬물에 넣어 불린 후에 열처리를 하여 중탕으로 녹이면 졸(sol) 상태가 되어 본 발명의 다른 원료 성분에 점착성을 부여할 수 있는 것이다. 젤라틴 수용액은 원료 준비단계에서 혼합하여도 무방하고, 하기하는 반죽 단계 이후에 첨가하여도 무방하다. 본 발명에 따르는 젤라틴 수용액은 극소량 사용하는 데, 0.1~1.0 중량%의 비율로 사용하는 것이 바람직하다. 점착제로서 젤라틴 수용액을 사용하는 경우에는 상기 소맥분 및 감자는 각각 40~50 중량%, 35~50 중량%로 포함되는 것이 바람직하다. If gelatin aqueous solution is used as the adhesive, use a small amount of 30% gelatin aqueous solution. Gelatin is an animal protein that becomes a gel called jelly at room temperature to coagulate other components of the present invention. Therefore, in the present invention, 30% gelatin aqueous solution composed of water 70%, gelatin 30% is used as the pressure-sensitive adhesive. The 30% aqueous gelatin solution is first placed in cold water and then heat-treated to dissolve in a bath so that it becomes sol and can impart tack to other raw material components of the present invention. Gelatin aqueous solution may be mixed in the raw material preparation step, and may be added after the kneading step described below. Gelatin aqueous solution according to the invention is used in a very small amount, it is preferable to use in a ratio of 0.1 to 1.0% by weight. When using a gelatin aqueous solution as the pressure-sensitive adhesive, the wheat flour and potatoes are preferably contained in 40 to 50% by weight, 35 to 50% by weight, respectively.
또한, 본 발명의 원료에는 콩 파우더 4~8 중량%가 함유되어 있다. 콩 파우더는 단백질을 상당량 함유하고 있어 영양적 가치가 높을 뿐 아니라, 칼국수의 맛을 뛰어나게 하는 데 도움이 된다. 본 발명의 칼국수 원료로서 콩 파우더는 점착제로서 연 파우더가 사용되는 경우에는 4~5 중량%, 젤라틴 수용액이 사용되는 경우에는 5~8 중량%로 포함되는 것이 바람직하다. In addition, the raw material of the present invention contains 4 to 8% by weight of soybean powder. Soy powder contains significant amounts of protein, which not only has high nutritional value, but also helps to enhance the flavor of kalguksu. Soybean powder as the raw material of the kalguksu of the present invention is preferably contained 4 to 5% by weight when the soft powder is used as the adhesive, 5 to 8% by weight when the gelatin aqueous solution is used.
또한, 본 발명에는 소량의 오일이 포함되는 데, 이는 본 발명에 따르는 칼국수를 조리하는 과정에서 급속하게 풀어지는 것을 방지하고 면을 부드럽게 하기 위한 것이다. 이와 같은 목적을 가지고 있는 오일은 적당량 사용하는 데, 감자 250g 당 대략 4 티스푼(tea spoon)을 사용하는 것이 바람직하다. In addition, the present invention includes a small amount of oil, which is intended to prevent rapid loosening during the cooking of the kalguksu according to the present invention and to soften the noodles. An appropriate amount of oil for this purpose is used, preferably about 4 teaspoons per 250 g of potatoes.
마지막으로, 본 발명의 칼국수 원료로서 식염이 포함되는 데, 이는 칼국수 조리과정에서 간을 맞추는 것 뿐 아니라 칼국수 특유의 쫄깃쫄깃한 면대를 형성하도록 도움을 주며, 일종의 방부제로서의 역할도 겸한다. 따라서 식염은 이러한 목적을 충족시키는 한도에서 첨가하면 되는 데, 특히 1~5 중량%로 첨가하는 것이 바람직하다. Finally, the salt is included as a raw material of the kalguksu of the present invention, which not only matches the liver in the kalguksu cooking process, but also helps to form a chewy noodles unique to the kalguksu, and also serves as a kind of preservative. Therefore, salt may be added in the limit which satisfies this objective, and it is especially preferable to add 1-5 weight%.
상기 혼합 단계에서는 이와 같이 준비된 원료들은 교반기에 넣고 상기 원료 성분 중 감자를 분쇄한다. 이 경우 감자가 분말상태에 이를 때까지 분쇄하는 것이 바람직한데, 이는 하기하는 반죽 단계에서 손쉽게 배합될 수 있기 때문이다. 분쇄 과정과 동시에 본 단계에서는 상기 준비된 원료가 균일하게 혼합된다. In the mixing step, the raw materials thus prepared are put in a stirrer and the potatoes are pulverized. In this case, it is preferable to grind until the potato reaches the powder state, since it can be easily blended in the following kneading step. Simultaneously with the grinding process, the prepared raw materials are uniformly mixed.
상기 배합 단계에서는 균일하게 혼합된 원료에 적당량의 배합수를 가하여 반죽하게 되는 데, 통상적인 방법에 따라 반죽된다. In the compounding step, the mixture is kneaded by adding an appropriate amount of compounded water to a uniformly mixed raw material, which is kneaded according to a conventional method.
상기 압연 단계는 상기 배합된 원료를 압연하여 일정 형태로 압착된 면대 또는 면발을 제조한다. 본 단계에서는 롤러 등을 사용할 수 있음은 물론이다.In the rolling step, the blended raw materials are rolled to produce cotton pads or noodle yarns compressed in a predetermined shape. In this step, it is a matter of course that a roller or the like can be used.
상기 절단 단계는 상기 압착된 면대 또는 면발을 적절한 크기로 절단하는 단계로서, 바람직하게는 0.5~1.0㎝의 두께로 절단하는 것이 조리 후에 섭취하기에 좋다. The cutting step is a step of cutting the compressed cotton ball or noodle to an appropriate size, preferably cut to a thickness of 0.5 ~ 1.0cm is good to eat after cooking.
상기와 같이 절단된 면대 또는 면발은 즉석에서 조리할 수 있으나, 또는 일정량을 포장하는 단계를 더욱 포함할 수 있다. The noodle or noodle chopped as described above may be cooked immediately, or may further include a step of packing a predetermined amount.
상기에서는 본 발명의 바람직한 실시예에 대하여 묘사하였으나, 본 발명의 정신을 훼손하지 않는 범위내에서 다양한 수정 및 변형은 본 발명의 권리범위에 속한다고 할 것이다.In the above description of the preferred embodiment of the present invention, various modifications and variations will be within the scope of the present invention without departing from the spirit of the present invention.
본 발명에 의하여 제조되는 칼국수의 원료에는 필수 아미노산을 다량 함유하는 단백질, 무기질 및 비타민을 상당량 함유하는 감자가 포함되어 있어, 종래 칼국수가 가지고 있는 영양의 불균형을 회피할 수 있다. The raw material of kalguksu prepared by the present invention includes potatoes containing a large amount of protein, minerals and vitamins containing a large amount of essential amino acids, thereby avoiding the nutritional imbalance of conventional kalguksu.
아울러, 본 발명의 칼국수 원료에는 점착성을 부여하는 젤라틴 수용액 또는 연 파우더를 포함함으로써, 칼국수 특유의 쫄깃쫄깃한 맛을 느낄 수 있고, 전분을 사용하는 것보다 저렴한 가격으로 제조하는 것이 가능하다. In addition, by including the gelatin aqueous solution or the soft powder imparting tackiness to the kalguksu raw material of the present invention, the chewy taste peculiar to kalguksu can be felt, and it can be produced at a lower price than using starch.
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