KR100839232B1 - 다가수생면 및 이의 제조방법 - Google Patents
다가수생면 및 이의 제조방법 Download PDFInfo
- Publication number
- KR100839232B1 KR100839232B1 KR1020070036838A KR20070036838A KR100839232B1 KR 100839232 B1 KR100839232 B1 KR 100839232B1 KR 1020070036838 A KR1020070036838 A KR 1020070036838A KR 20070036838 A KR20070036838 A KR 20070036838A KR 100839232 B1 KR100839232 B1 KR 100839232B1
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- KR
- South Korea
- Prior art keywords
- noodles
- water
- protein
- weight
- raw
- Prior art date
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 90
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- 238000002360 preparation method Methods 0.000 title description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 41
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 41
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 6
- 235000018102 proteins Nutrition 0.000 abstract description 40
- 108010068370 Glutens Proteins 0.000 abstract description 28
- 235000021312 gluten Nutrition 0.000 abstract description 28
- 229920000515 polycarbonate Polymers 0.000 abstract description 4
- 239000004417 polycarbonate Substances 0.000 abstract description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 51
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- 230000000052 comparative effect Effects 0.000 description 20
- 238000000034 method Methods 0.000 description 17
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- 241000209140 Triticum Species 0.000 description 14
- 235000021307 Triticum Nutrition 0.000 description 14
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 239000002994 raw material Substances 0.000 description 14
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- 238000005096 rolling process Methods 0.000 description 13
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- 235000019698 starch Nutrition 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 9
- 239000003925 fat Substances 0.000 description 9
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- 229940067606 lecithin Drugs 0.000 description 9
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- 238000004519 manufacturing process Methods 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 239000000600 sorbitol Substances 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 9
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- 239000008158 vegetable oil Substances 0.000 description 9
- 239000012267 brine Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 8
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
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- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
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- 239000003995 emulsifying agent Substances 0.000 description 4
- 230000005484 gravity Effects 0.000 description 4
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- 230000005070 ripening Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
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- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
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- 239000007789 gas Substances 0.000 description 2
- 108010050792 glutenin Proteins 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
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- 238000010025 steaming Methods 0.000 description 2
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- 238000010257 thawing Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 241000372132 Hydrometridae Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 108060008539 Transglutaminase Proteins 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
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- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
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- 239000008120 corn starch Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
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- 230000006866 deterioration Effects 0.000 description 1
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- 238000010790 dilution Methods 0.000 description 1
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- 238000000635 electron micrograph Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229920001477 hydrophilic polymer Polymers 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000010428 oil painting Methods 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 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
- 238000011084 recovery Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 102000003601 transglutaminase Human genes 0.000 description 1
- 239000010981 turquoise Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 230000004393 visual impairment Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Images
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
- 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
-
- 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
- A23V2200/14—Mouthfeel improving agent
Landscapes
- 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)
- Noodles (AREA)
Abstract
Description
구분 | 실시예1 | 실시예2 | 비교예 1 | 비교예 2 | |
수분(%) | 40 | 40 | 31 | 31.6 | |
조단백질(%) | 5.15 | 5.15 | 6.69 | 7.07 | |
물성 | 맥스웨이트(Maxweight;g) | 37 | 43 | 235 | 378 |
경도(Dyne/cm2) | 83445 | 87907 | 969351 | 1160093 | |
스프링니스(Springness;%) | 65 | 63 | 61 | 60 | |
검미니스(Gumminess;g) | 100 | 133 | 92 | 117 | |
관능 검사 결과 | 색택 | 5.2 | 5.0 | 5.4 | 4.4 |
표면의 매끄러운 정도 | 4.6 | 4.6 | 5.2 | 4.6 | |
밀가루 향미 | 5.0 | 5.0 | 5.4 | 5.0 | |
단단한 정도 | 2.8 | 3.2 | 3.8 | 6.0 | |
쫄깃한 정도 | 3.0 | 3.6 | 3.0 | 5.4 |
Claims (1)
- 탄수화물 양이 52 내지 60중량%, 단백질 4 내지 6중량%, 함수량이 35 내지 40중량%를 포함하는 것을 특징으로 하는 다가수생면.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070036838A KR100839232B1 (ko) | 2007-04-16 | 2007-04-16 | 다가수생면 및 이의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070036838A KR100839232B1 (ko) | 2007-04-16 | 2007-04-16 | 다가수생면 및 이의 제조방법 |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020040084528A Division KR100726357B1 (ko) | 2004-10-21 | 2004-10-21 | 다가수생면 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20070043960A KR20070043960A (ko) | 2007-04-26 |
KR100839232B1 true KR100839232B1 (ko) | 2008-06-19 |
Family
ID=38178124
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020070036838A KR100839232B1 (ko) | 2007-04-16 | 2007-04-16 | 다가수생면 및 이의 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100839232B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102443209B1 (ko) | 2021-12-01 | 2022-09-14 | 주식회사 베네핏츠 | 전자레인지용 냉동생면의 제조방법 및 이로부터 제조된 전자레인지용 냉동생면 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05252886A (ja) * | 1991-06-25 | 1993-10-05 | Kiteii:Kk | 腰の強い麺の製造法 |
KR19980081214A (ko) * | 1997-04-11 | 1998-11-25 | 에가시라구니오 | 면류의 제조방법 |
-
2007
- 2007-04-16 KR KR1020070036838A patent/KR100839232B1/ko active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05252886A (ja) * | 1991-06-25 | 1993-10-05 | Kiteii:Kk | 腰の強い麺の製造法 |
KR19980081214A (ko) * | 1997-04-11 | 1998-11-25 | 에가시라구니오 | 면류의 제조방법 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102443209B1 (ko) | 2021-12-01 | 2022-09-14 | 주식회사 베네핏츠 | 전자레인지용 냉동생면의 제조방법 및 이로부터 제조된 전자레인지용 냉동생면 |
Also Published As
Publication number | Publication date |
---|---|
KR20070043960A (ko) | 2007-04-26 |
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