KR100939631B1 - Method for manufacturing noodle containing laver powder - Google Patents

Abstract

PURPOSE: A method for manufacturing noodles containing laver powder is provided to offer good flavor and tastes with good effects to a human body by making dough after mixing the laver powder with flour or rice flour. CONSTITUTION: A method for manufacturing noodles containing laver powder comprises the following steps of: removing salt after washing raw laver with water; laminating the raw laver in a dryer after spreading the raw water in a wicker tray; drying the laver in a drier for 4 hours about 80°C; pulverizing the dried laver to minute powder; mixing wheat flour of 30kg, the laver powder of 300~600g, starch of 300~600g, and anchovy powder of 150~300g; making dough by adding salt in water and compounds; and manufacturing the dough to various shapes.

Description

Method for manufacturing noodle containing laver powder {Method for manufacturing noodle containing laver powder}

The present invention finely differentiates seaweed containing various ingredients beneficial to the human body and then prepares the dough using the powdered seaweed, even if the boiled noodles made with the dough containing the seaweed powder into water and boil the seaweed powder and noodles. Not only easy to blow, but also maintains a smooth and elastic surface of the cotton foot is very good in texture, but belongs to the technical field for producing a cotton that can be eaten as a variety of beneficial ingredients as it contains.

In general, there are various kinds of noodles such as dumpling skin, kalguksu, udon noodles, somen noodles, kalguksu and ramen.

Such noodles are made of viscoelasticity of gluten (Gluten), the main component of wheat flour protein, and then made into a desired shape of cotton line, and the main component of the noodles is 80% or more of flour, each of which is a series of cooking. Through the process, it becomes food that modern people enjoy.

Dumpling skin, kalguksu and udon among the noodles are made by molding the dough into a suitable shape, and the representative ramen among noodles is in the order of blending process, noodle process, steaming process, molding process, milking process, cooling process, packaging process, etc. Proceed.

These cotton products are inexpensive and easy-to-use mass foods, and are becoming a very important food for busy modern people.

However, since the main ingredient is made of wheat flour, the main nutrient is carbohydrate, so there are shortcomings of various proteins, minerals, and vitamins. Therefore, it is supplemented with insufficient nutrients by attaching soup or various seasonings. Actually, it is not meeting expectations.

Laver, on the other hand, is a red and green algae that is usually distributed in Korea (Jeju, South Coast, West Coast), Japan, and China, and has various shapes and sizes, but most of them are 14-25cm long and 5 wide. It is ˜12 ㎝ and the shape of laver is a leaf or round frond with 1 layer of cells. In summer, when the water temperature rises, it grows into a small and long filamentous filament and grows in the laver until the water temperature drops. .

This laver contains abundant essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, and tryptophan, and contains a lot of vitamins A, C, B1, B2, B6 and B12. It is rich in calcium, phosphorus, iron and the like, and contains ingredients that excrete cholesterol outside the body has been found to be effective in preventing arteriosclerosis and hypertension.

Conventionally, a method of preparing noodles using laver has been proposed, and as such a method of making laver into a concentrate and molding the dough using the concentrate, the laver after cutting the laver, There is a method of molding the dough using.

However, the manufacturing method using the former concentrate is not produced by mixing the seaweed directly into the flour, but by mixing and preparing the concentrate prepared by concentrating the boiled seaweed with the wheat flour, the harmful components contained in the seaweed are destroyed and the effect is significantly reduced. Problems occur, and the manufacturing method using the latter bite in the process of putting the noodles in water and boils the large particles of water contained in the noodles are blown by the water and lumped before the noodles are fully cooked, in terms of vision and taste The problem of not being able to draw appetite is somewhat lowered.

The present invention is to actively solve the problems that the conventional manufacturing method of noodles using laver, containing various kinds of laver by preparing various noodles using a dough prepared using finely powdered laver powder It is an object of the present invention to prepare a noodles having excellent taste and texture while still ingesting one beneficial ingredient.

The present invention is to dry the dried seaweed laver to remove the salt by means for solving the above problems in a drier, to prepare the laver powder by grinding the dried laver in the form of fine powder, the laver powder, Starch, an appropriate amount of salt and water are mixed evenly with flour or rice flour to prepare a dough, and a technique for preparing various noodles using the dough.

According to the present invention, the laver powder containing the beneficial ingredients of laver as it is directly mixed with flour or rice flour to make a dough, and by preparing the noodles with this dough, nutrients such as essential amino acids, fiber, calcium, phosphorus and iron contained in laver Easily ingested as it is, of course, the noodle is not blown and keeps it smooth and elastic.

In addition, the addition of anchovy powder to give anchovy unique taste and aroma at the same time to strengthen the calcium, it does not need to prepare anchovy broth separately provides a very simple effect of cooking.

It will be described a preferred embodiment for implementing the solution of the problem to be solved by the present invention in more detail.

Looking at the overall manufacturing step according to a preferred embodiment of the present invention, the step of washing the water to remove the salt; Drying the desalted laver so as to break in the dryer; Grinding the dried laver into fine powder to prepare laver powder; Mixing flour or rice flour with the laver powder, starch, an appropriate amount of salt and water to prepare a dough; It can be seen that including the step of producing a cotton by molding in a variety of forms using the dough.

Hereinafter, a method for manufacturing cotton according to the present invention including the above outlined steps will be described in more detail at each step.

1) Salinity Removal Step

In this step, the fresh seaweed collected from the sea contains a large amount of salt, so that pure seaweed is removed by washing the seaweed neatly using general tap water.

2) drying step

The salt-free water laver does not have to be crushed at all, even if it is put into a grinder and pulverized, but rather agglomeration occurs. Therefore, water must be completely removed.

To this end, spread the water thinly on the tray, and then stacking the tray in multiple stages inside the dryer and dried for about 4 hours at about 80 ℃ to completely remove the moisture.

At this time, the dried laver should be completely dried enough to be broken even if touched by hand to enable fine powdering while smoothly pulverizing.

In addition, the dried laver is stored in a sealed state inside the vinyl to prevent the generation of water in the storage process, even after grinding for a long time, it is easy to process into fine powder without agglomeration into agglomerates.

3) Powder  Manufacturing stage

The laver which is completely dried to be broken is put into a conventional grinder, and then pulverized strongly so as to be a fine powder to prepare a laver powder.

Even in such a grinding process, various beneficial ingredients contained in laver are kept intact, so that the noodles prepared using the finally obtained laver powder contain high-quality and beneficial ingredients, so that they can be easily consumed.

In addition, the laver powder does not blow at all in the process of cooking in boiling water while containing the intrinsic nutrients as it is, it is possible to provide a chewy texture with excellent elasticity as well as maintaining the smoothness.

Therefore, it is possible to further improve the merchandise by increasing the customer satisfaction in terms of sight and taste.

4) Dough manufacturing step

As described above, a new concept of dough is prepared by using the laver powder contained as it is without destroying various nutrients.

For this purpose, 300 to 600 g of the laver powder and 300 to 600 g of starch are mixed per 30 kg of flour, and 40 to 50% by weight of water is added to the mixture, and 10% by weight of salt to the weight of the water is prepared as a dough. do.

The flour serves to increase the viscosity of the noodle, and the starch further enhances the delicious taste of natural foods.

In particular, the reason for using the starch is short cooking time, good transparency, excellent viscosity and elasticity, smooth surface, very elastic when chewed, long shelf life and invariant to freezing thaw Because.

And the water serves to reinforce the deterioration of the caking force by the powder, kneading by adding enough water (40 to 50% by weight of the weight of the mixture) to make a cotton ball.

In addition, the present invention is to give a unique taste and aroma of anchovies and 150 to 300g of anchovy powder for strengthening calcium is further mixed to prepare a dough.

The reason for using the anchovy powder is that it provides a very simple effect because it does not need to prepare anchovy broth separately during the cooking process while giving the anchovy's unique taste and aroma in the process of tasting noodles. .

5) Cotton manufacturing step

The dough prepared through the above steps is put into a conventional noodle maker to prepare various types of noodles.

At this time, the noodle making machine is finally provided with a noodle forming device for determining the shape of noodle, it is possible to selectively produce noodle-shaped noodle such as noodle, kalguksu, homemade noodle-shaped noodle.

1 is a block diagram showing a step-by-step manufacturing method of the present invention is applied

Claims (3)

Washing the seaweeds collected from the sea with general water to remove salt; Spreading the salt-free water vapor thinly on a rice tray, and then stacking the rice tray in multiple stages in the interior of the dryer, and drying it by hand at about 80 ° C. for 4 hours to break it; Pulverizing the dried laver into fine powder using a grinder to prepare a laver powder; 300 to 600 g of the laver powder, 300 to 600 g of starch, and 150 to 300 g of anchovy powder per 30 kg of wheat flour, 40 to 50% by weight of water, and 10% by weight of salt, based on the weight of the mixture Mixing and stirring to prepare a dough; A step of preparing dough into various types of noodles by putting dough into a common noodle machine provided with a noodle-forming apparatus for determining the shape of noodle-head; The dried laver is a method for producing cotton containing laver powder, characterized in that to keep moisture in the sealed state inside the vinyl so as to facilitate grinding even after a time. delete delete

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