KR100564952B1 - Method for manufacturing peanut soup and noodles - Google Patents
Method for manufacturing peanut soup and noodles Download PDFInfo
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- KR100564952B1 KR100564952B1 KR1020040027124A KR20040027124A KR100564952B1 KR 100564952 B1 KR100564952 B1 KR 100564952B1 KR 1020040027124 A KR1020040027124 A KR 1020040027124A KR 20040027124 A KR20040027124 A KR 20040027124A KR 100564952 B1 KR100564952 B1 KR 100564952B1
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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
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
Abstract
본 발명은 땅콩국수의 제조방법에 관한 것이다. 본 발명에 의한 땅콩국수의 제조방법은, 건조된 땅콩의 내피에 수분을 고르게 분무하여 내피를 제거한 후, 세척하여 소정비율의 땅콩과 물을 압력솥에서 소정의 시간동안 가열하고, 익혀진 땅콩을 급냉시켜 소정의 염분을 첨가하여 미세한 입자를 가지는 액상태로 분쇄한 후, 냉수와 희석하여 삶아진 국수를 곁들이는 완성단계로 이루어지는 것을 특징으로 한다.The present invention relates to a method of manufacturing peanut noodles. Peanut noodles manufacturing method according to the present invention, by spraying evenly the inner skin of dried peanuts to remove the endothelial, and then washed by heating a predetermined proportion of peanuts and water in a pressure cooker for a predetermined time, quenching the cooked peanuts After the addition of a predetermined salt to grind into a liquid state having a fine particle, it is characterized in that the completion step of serving with boiled noodles diluted with cold water.
땅콩, 국수, 탈피, 건강Peanuts, noodles, molting, health
Description
본 발명은 땅콩국수의 제조방법에 관한 것으로 더욱 상세하게는, 탄닌성분을 가지는 내피가 제거된 땅콩을 이용하여 만들어진 국물에 국수를 말아 제공하는 것에 의하여, 고소하고 부드러운 맛은 물론이고, 소화를 촉진시킬 수 있는 땅콩국수를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing peanut noodles, and more specifically, by providing a roll of noodles to a soup made by using a peeled peanut having a tannin component, to promote digestion as well as a savory and smooth taste. It relates to a method of making peanut noodles that can be made.
일반적으로, 국수는 여름철 별미로 대표되는 음식중의 하나이다. 이러한 국수는 비빔국수, 물국수, 콩국수 등으로 다양한 방법으로 요리가 가능한 식품이다.In general, noodles are one of the foods represented in summer delicacies. Such noodles are foods that can be cooked in various ways such as bibimb noodles, water noodles, bean noodles and the like.
첨가되는 재료에 따라 다양한 종류의 국수가 제공될 수 있는데, 특히, 콩국수는 콩을 이용하여 만들어진 콩국물에 삶은 국수를 말아서 제공되는 음식이다. 이러한 콩국수의 주재료인 콩은, 우수한 단백질뿐만 아니라 식물성 불포화지방산이 풍부하고, 칼슘 및 각종 비타민이 함유되어 있어 성인병 예방 및 피부의 건강, 골다공증 및 비만 방지와 같은 여러가지 기능을 가지고 있는 완전식품의 일종이다.Various kinds of noodles may be provided according to the ingredients to be added. In particular, bean noodles are foods which are rolled up noodles cooked in bean soup made of beans. Soybean, the main ingredient of soy noodles, is rich in vegetable unsaturated fatty acids as well as excellent protein, and contains calcium and various vitamins, and is a kind of complete food having various functions such as preventing adult diseases and preventing skin health, osteoporosis and obesity. .
상기 콩국수의 콩국물은, 콩을 물에 약 5 내지 9시간동안 침지시켜 부풀린 상태에서 100℃의 열에서 3 내지 5분동안 삶은 후에, 냉각시켜 비벼서 껍질을 탈피시키고, 물을 가하면서 마쇄한 후 식염을 가미하는 방법으로 요리되어진다.Soy broth of the bean noodles, soaked in water for about 5 to 9 hours, boiled for 3 to 5 minutes at 100 ℃ heat in an inflated state, then cooled to rub and peel the shell, and then crushed while adding water It is cooked by adding salt.
이러한 콩국수는 물에 오랜시간 동안 콩을 침지시켜야 되는 과정을 거치는 것에 의하여 수용성 영양소의 손실을 가져오거나 미생물이 번식할 수 있게 되는 단점이 있다.The soybean noodles have a disadvantage in that a process of having to soak the beans in water for a long time causes loss of water-soluble nutrients or microorganisms can breed.
한편, 땅콩을 첨가한 콩국수의 요리방법이 시도되고 있는 실정이다.On the other hand, a method of cooking soybean noodles with peanuts has been tried.
이러한 땅콩을 첨가한 콩국수는, 종래의 콩국수에서의 콩을 준비하는 과정은 동일하다. 볶은 땅콩의 껍질을 제거하여, 삶아진 콩과 함께 마쇄하여 국물을 준비하는 점이 다르다. 이러한 땅콩을 가미한 콩국수는 땅콩의 량이 콩에 비하여 소량이라 땅콩의 특유한 맛을 즐기기에는 한계가 따르게 된다.The bean noodles to which such peanuts are added are the same in the process of preparing the bean in the conventional bean noodles. The difference is that the shells of roasted peanuts are removed and ground together with the boiled beans to prepare the broth. Soy noodles with peanuts have a small amount of peanuts compared to soybeans, so there is a limit to enjoy the peculiar taste of peanuts.
본 발명은 상술한 바와 같은, 여러 가지 단점을 해결하기 위하여 안출된 것으로, 땅콩 고유의 고소한 맛과 풍부한 영양을 가지는 땅콩국수의 제조방법을 제공하기 위함이다.The present invention has been made in order to solve the various disadvantages, as described above, to provide a method of producing peanut noodles having a unique taste and rich nutrition of peanuts.
본 발명에 의한 땅콩국수의 제조방법은, 꼬투리가 제거된 땅콩을 건조시키는 건조단계와, 건조된 땅콩의 내피에 수분을 고르게 분무하여 내피를 탈피하는 내피제거단계와, 땅콩과 탈피된 표피를 완전히 분리시키는 세척단계로 이루어진 땅콩준비단계와; 땅콩과 물을 소정의 비율로 배합하여 압력솥에 소정의 시간동안 익히는 가열단계와; 압력솥에서 익혀진 땅콩을 냉각시키는 냉각단계와; 냉각된 땅콩에 소정의 염분을 첨가하여 미세한 입자를 가지는 액상태로 분쇄하는 분쇄단계와; 소정의 농도를 가지도록 냉수를 희석하고 삶아진 국수를 곁들이는 완성단계로 이루어지 는 것을 특징으로 한다.Peanut noodles manufacturing method according to the present invention, the drying step of drying the pods removed peanut, the endothelial removal step of peeling the endothelial by spraying the evenly endothelium of the dried peanut, and the peeled epidermis completely Peanut preparation step consisting of a washing step to separate; A heating step of mixing peanut and water at a predetermined ratio and cooking the same in a pressure cooker for a predetermined time; A cooling step of cooling the peanuts cooked in the pressure cooker; A pulverizing step of adding a predetermined salt to the cooled peanut to grind it into a liquid state having fine particles; Dilution of cold water to have a predetermined concentration, characterized in that consisting of a complete step with boiled noodles.
이하 본 발명에 의한 실시예를 각 공정별로 상세하게 설명하면 다음과 같다.Hereinafter, an embodiment according to the present invention will be described in detail for each process.
[제1공정 : 땅콩준비단계][Step 1: Peanut Preparation]
땅속에서 수확된 땅콩은, 딱딱한 껍질인 꼬투리와 내피로 싸여 있다. 먼저 딱딱한 꼬투리를 제거하고 내피와 땅콩이 산패되지 않도록 건조시켜 장기간 보관하게 된다. 이러한 땅콩의 내피는 탄닌성분으로 인한 떫은맛을 지니므로, 땅콩의 고소한 맛을 느끼기 위해서는 내피를 제거하는 것이 바람직하다. 또한, 땅콩국수의 땅콩물의 색상이 깨끗하게 하기 위해서도 땅콩내피의 탈피는 이루어져야 한다.Peanuts harvested from the ground are wrapped in hard shells, pods and endothelium. The hard pods are removed first, and the endothelial and peanuts are dried to prevent rancidity. Since the endothelial of the peanut has a bitter taste due to the tannin component, it is preferable to remove the endothelial in order to feel the nutty taste of the peanut. In addition, in order to make the peanut water color of peanut noodles clean, the peeling of the peanut inner shell should be made.
상기 내피는, 땅콩이 건조된 상태에서는 탈피가 어렵다. 원활한 탈피를 위하여 땅콩의 내피가 젖을 정도의 수분을 분무한 뒤에 탈피기를 이용하여 탈피한다. 이 때, 수분에 장시간 접촉될 경우에는 내피속의 땅콩이 불어 물러져 탈피기에서 땅콩이 부서지거나 내피와 함께 알맹이의 일부가 제거될 수 있기 때문에 주의를 요한다.The endothelium is difficult to peel off when the peanut is dried. For smooth peeling, spray the moisture enough to wet the endothelium of peanuts, and then peel using a peeler. At this time, when contacted with water for a long time, the peanut in the endothelial is blown away, so be careful because the peanut in the stripper may be broken or some of the kernels with the endothelial may be removed.
이와 같이 탈피기에서 내피가 벗겨진 땅콩에 섞여있는 내피를 완전히 제거하기 위하여 물로 깨끗이 세척하여 순순한 땅콩 알맹이를 준비하게 된다.In this way, in order to completely remove the endothelial mixed with the peeled peanuts in the peeling machine to wash completely with water to prepare a pure peanut kernels.
[제2공정 : 가열단계][Step 2: Heating Step]
제1공정을 거친 땅콩을 소정의 물과 혼합하여 압력솥에서 익힌다. 이 때, 5㎏의 땅콩에 3.5ℓ 내지 4.5ℓ의 물을 부어 30분 내지 35분간 가열하는 것이 바람직하다. 실험에 의하면, 압력솥에 5㎏의 땅콩을 넣고 3.5ℓ 내지 4.5ℓ의 물을 부어 30분 내지 35분간 익힐 경우에 땅콩이 완전하게 삶아짐을 알 수 있었다. 이 때, 상기 압력솥을 가열한 후에 안전추를 통하여 증기가 빠져 나오기까지 약 15분정도 소요되며, 내압이 1.5㎏/㎠ 내지 1.8㎏/㎠ 유지된 상태로 15분 내지 20분간 추가로 가열시켰다.Peanut from the first step is mixed with predetermined water and cooked in a pressure cooker. At this time, it is preferable to pour 3.5 L to 4.5 L of water in 5 kg of peanut and heat for 30 to 35 minutes. According to the experiment, when 5 kg of peanuts were put in a pressure cooker and 3.5 L to 4.5 L of water were cooked for 30 minutes to 35 minutes, the peanuts were completely boiled. At this time, it takes about 15 minutes to steam out through the safety weight after heating the pressure cooker, and further heated for 15 to 20 minutes while maintaining the internal pressure 1.5kg / ㎠ to 1.8kg / ㎠.
[제3공정 : 냉각단계][3rd process: cooling step]
압력솥에서 익혀진 땅콩은, 안전추를 이용하여 압력솥의 내부 증기를 강제적로 제거하여 압력을 떨어뜨린 후에, 압력솥의 덮개를 열어 개방한다. 그리고, 땅콩을 냉수나 얼음물로 급냉시켜준다. 이 때, 땅콩이 직접 냉수나 얼음물에 닿지 않도록 별도의 용기에 담아 간접적으로 냉각시키는 것이 영양소의 손실을 줄이는 것은 당연하다. 이러한 급냉과정은, 장시간 동안 가해지는 열로 인한 땅콩의 변색을 방지하기 위함이다.Peanuts cooked in the pressure cooker are forcibly removed from the internal pressure of the pressure cooker using a safety weight to reduce the pressure, and then the cover of the pressure cooker is opened and opened. Then, quench the peanut with cold or ice water. At this time, it is natural that the peanuts are indirectly cooled in a separate container so that they do not come in direct contact with cold or ice water, thereby reducing the loss of nutrients. This quenching process is to prevent the discoloration of the peanut due to the heat applied for a long time.
[제4공정 : 분쇄단계][Step 4: Crushing Step]
냉각된 땅콩을 믹서로 3 내지 7분간 갈아준다. 이와 같이 냉각된 땅콩을 갈아주는 도중에는 소정의 염분을 첨가하여 상기 땅콩이 분쇄되는 과정에서 염분이 용해되어 고르게 간이 이루어진 땅콩액이 될 수 있도록 한다. 이때, 상기 소정의 염분은 상기 땅콩액의 고소한 맛이 떨어지지 않을 정도의 양으로 결정됨이 바람직하며, 일예로써 상기 땅콩이 5㎏일 경우에는 소금 25g 및 냉수 6ℓ 정도를 혼합하여 이루어진 염분을 상기 땅콩을 가는 과정에서 첨가해줌이 바람직한 것이다. 상기 땅콩액은, 시중에 판매되고 있는 두유에 비하여 굵은 입자를 가지며, 농도도 짙다.The cooled peanuts are ground for 3-7 minutes with a mixer. Thus, during the grinding of the cooled peanut, a predetermined salt is added so that the salt is dissolved in the process of crushing the peanut so that the peanut liquid is evenly formed. At this time, the predetermined salt is preferably determined in an amount such that the savory taste of the peanut liquid does not fall. For example, when the peanut is 5 kg, the salt is formed by mixing 25 g of salt and about 6 L of cold water. It is desirable to add in the process. The peanut liquid has coarse particles and has a higher concentration than commercially available soymilk.
[제5공정 : 완성단계][Step 5: Completion]
강한 불에서 빠른 시간 내에 삶아진 국수를 냉수에 헹군 뒤에, 적당한 그릇에 담아둔다. 그리고, 상기 땅콩액에 소정량의 냉수를 추가하여 희석된 땅콩국물을 만든 뒤, 준비된 국수에 부어주게 된다. 이때, 상기 추가되는 냉수의 양은 각 개인의 취향에 따라 달라 질 수 있지만, 예를 들어 상기 땅콩이 5㎏일 경우 냉수 3.5ℓ 내지 4.5ℓ 정도를 추가해 줌이 바람직하다. 특히, 여름철에는 얼음을 첨가하여 더욱 시원하게 음용하는 것도 가능하다.In a strong fire, rinse the noodles quickly and rinse them in cold water and place them in a suitable bowl. Then, a predetermined amount of cold water is added to the peanut liquid to make a diluted peanut broth, and then poured into the prepared noodles. At this time, the amount of cold water to be added may vary depending on the taste of each individual, for example, when the peanut is 5kg it is preferable to add about 3.5L to 4.5L of cold water. In particular, in summer it is possible to drink more cool by adding ice.
상술한 바와 같은 단계를 거치면서 제조되는 땅콩국수는, 땅콩 특유의 고소한 맛은 물론이고, 단백질, 지방, 비타민 등의 다양한 성분의 영양소가 함유되어 있어 건강식으로 제안될 수 있다.Peanut noodles prepared by going through the steps as described above, as well as the peculiar taste of peanuts, as well as nutrients of various components such as proteins, fats, vitamins, etc. can be proposed as a healthy diet.
이상에서 상세하게 설명한 본 발명에 의한 땅콩국수의 제조방법은, 탈피단계를 거친 상태의 땅콩을 조리하는 것에 의하여 땅콩의 고소한 맛과 깨끗한 색을 느낄 수 있는 땅콩국수를 제공하는 것을 기술적 요지로 하고 있음을 알 수 있다.The method for producing peanut noodles according to the present invention described in detail above is to provide a peanut noodles which can feel the flavor and clean color of peanuts by cooking the peanuts in the stripped state. It can be seen.
이상과 같은 본 발명에 의한 땅콩국수의 제조방법은, 땅콩 특유의 고소한 맛을 느낄 수 있어 남녀노소의 다양한 계층이 즐길 수 있는 땅콩국수를 제공할 수 있게 된다.Peanut noodles manufacturing method according to the present invention as described above, it is possible to provide a peanut noodles that can enjoy a variety of peculiar taste of peanuts can enjoy a unique layer.
그리고, 땅콩에 함유되어 있는 여러가지 영양소의 섭취할 수 있는 땅콩국수를 제공하는 것에 의하여 변비나 성인병을 예방할 수 있어 현대인의 건강을 증진시킬 수 있다는 이점을 기대할 수 있다.In addition, by providing peanut noodles that can be ingested with various nutrients contained in peanuts, it is possible to prevent constipation and adult diseases, and thus can be expected to improve the health of modern people.
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| KR1020040027124A KR100564952B1 (en) | 2004-04-20 | 2004-04-20 | Method for manufacturing peanut soup and noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040027124A KR100564952B1 (en) | 2004-04-20 | 2004-04-20 | Method for manufacturing peanut soup and noodles |
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| Publication Number | Publication Date |
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| KR20050101888A KR20050101888A (en) | 2005-10-25 |
| KR100564952B1 true KR100564952B1 (en) | 2006-03-30 |
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| KR1020040027124A KR100564952B1 (en) | 2004-04-20 | 2004-04-20 | Method for manufacturing peanut soup and noodles |
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| KR (1) | KR100564952B1 (en) |
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