KR101061461B1 - Noodle Making Method - Google Patents

Noodle Making Method Download PDF

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KR101061461B1
KR101061461B1 KR1020090078855A KR20090078855A KR101061461B1 KR 101061461 B1 KR101061461 B1 KR 101061461B1 KR 1020090078855 A KR1020090078855 A KR 1020090078855A KR 20090078855 A KR20090078855 A KR 20090078855A KR 101061461 B1 KR101061461 B1 KR 101061461B1
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noodles
drying
dough
stock solution
blueberry
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KR20110021207A (en
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이재승
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이재승
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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
    • A23L19/01—Instant products; Powders; Flakes; Granules

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  • 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

본 발명은 국수를 제조하는 방법에 관한 것으로, 특히 블루베리를 함유하는 국수 제조방법에 관한 것으로, The present invention relates to a method for producing noodles, and more particularly to a method for producing noodles containing blueberries,

곡물가루를 포함하는 반죽덩이를 반죽하는 반죽단계와, 반죽된 반죽덩이에서 면을 뽑아내는 면 생성 단계와, 면을 건조시키는 건조단계를 포함하는 것에 있어서,In the comprising a dough step of kneading the dough lump containing grains, a step of producing noodles to extract the noodles from the kneaded dough, and a drying step of drying the noodles,

상기 건조단계는The drying step

건조온도는 50-60℃에서 50-70분 건조하는 1차 건조단계와,Drying temperature is the first drying step of drying 50-70 minutes at 50-60 ℃,

1차 건조단계 이후에 상기 면에 블루베리 원액을 첨가하는 블루베리 원액 첨가단계와,Blueberry stock solution addition step of adding the blueberry stock solution to the cotton after the first drying step,

블루베리 원액이 첨가된 면을 건조시키는 마무리 건조단계를 포함하는 것을 특징으로 하여, 암과 노화 관련 질병의 예방·치료 효능이 뛰어난 블루베리가 함유된 푸른 빛깔의 국수를 제조할 수 있는 것임.It is characterized in that it comprises a finishing drying step of drying the noodles to which the blueberry stock solution is added, it is possible to manufacture blue noodles containing blueberries excellent in the prevention and treatment of cancer and aging-related diseases.

국수, 블루베리, 분무, 반죽 Noodles, blueberries, sprayed, dough

Description

국수 제조방법{Manufacturing methode of noodles}Manufacturing methode of noodles

본 발명은 국수를 제조하는 방법에 관한 것으로, 특히 블루베리를 함유하는 국수 제조방법에 관한 것이다. The present invention relates to a method for producing noodles, and more particularly to a method for producing noodles containing blueberries.

국수는 많은 사람들이 즐겨먹는 음식으로서 상기 국수에 영양을 강화하기 위한 많은 방법들이 소개된 바 있다. 본 발명에서는 영양을 강화 국수를 제조하기 위하여 블루베리를 첨가하고자 한다. Noodles are foods enjoyed by many people and many methods for enhancing nutrition have been introduced. In the present invention, it is intended to add blueberries in order to produce a nutritionally strengthened noodles.

블루베리는 미국 농무부 산하 인간영양연구센터(HNRCA)에서 40여 가지 과일·채소 가운데 암과 노화 관련 질병의 예방·치료 효능이 가장 뛰어난 것으로 블루베리를 선정된 바 있으며, 알츠하이머병(치매)을 억제한다는 연구 결과도 나온 바 있다. Blueberry was selected by the US Department of Agriculture's Human Nutrition Research Center (HNRCA) as one of the most effective in preventing and treating cancer and aging-related diseases among 40 fruits and vegetables, and suppressed Alzheimer's disease (dementia). Research has also been shown.

블루베리의 보라색 색소의 주요 성분은 안토시아닌이다. 안토시아닌은 보라색 색소 성분이자 항산화 물질이다. 안토시아닌은 암·노화의 주범인 유해(활성)산소를 제거한다. 특히 혈관에 쌓인 유해산소를 없애 동맥경화·심장병·뇌졸중 예방 에 효과적인 것으로 알려져있다. 안토시아닌은 또 빛의 자극을 눈에 전달하는 로돕신의 재합성을 도와 시력 개선에도 유익하다. 따라서, 블루베리는 장시간 컴퓨터를 사용하는 직장인, 눈을 혹사하는 학생, 노안으로 눈이 침침한 노년층에게 양질의 영양을 제공한다. 또한, 요로 감염을 일으키는 세균이 요도와 방광 내의 점막에 달라붙는 것을 막아주는 효과도 있다. The main component of the purple pigment of blueberries is anthocyanins. Anthocyanins are purple pigments and antioxidants. Anthocyanins remove harmful (active) oxygen, which is a major cause of cancer and aging. In particular, it is known to be effective in preventing arteriosclerosis, heart disease, and stroke by removing harmful oxygen accumulated in blood vessels. Anthocyanins are also beneficial for improving vision by helping rhodopsin resynthesize the light, which stimulates the eyes. Thus, blueberries provide high-quality nutrition to office workers who use computers for long periods of time, students who overuse eyes, and elderly people who are blinded by presbyopia. It also has the effect of preventing bacteria that cause urinary tract infections from sticking to the mucous membranes in the urethra and bladder.

상기 블루베리 등의 과실 원액을 면에 첨가하는 경우 면의 탄력이 저하되어 식감을 저해할 수 있으며, 블루베리의 색과 향이 충분히 첨가되지 못할 수 있다. When the fruit stock solution such as blueberries is added to the noodles, the elasticity of the noodles may be lowered to inhibit the texture, and the color and flavor of the blueberries may not be sufficiently added.

이에 본 발명은 삶는 과정 이후의 건조과정에서 국수를 블루베리 원액에 담그거나, 국수에 블루베리 원액을 분무함으로써 국수에 블루베리를 충분히 첨가하면서도 면의 영양성분 및 탄력을 유지하여 양호한 식감을 얻는 방법을 소개하고자 한다. Therefore, the present invention is a method of obtaining a good texture by maintaining the nutritional properties and elasticity of noodles while immersing the noodles in the blueberry stock solution or spraying the blueberry stock solution to the noodles during the drying process after the boiling process I would like to introduce

본 발명에 따르면, 건조과정에서 국수를 블루베리 원액에 담그거나, 국수에 블루베리 원액을 분무함으로써 국수에 블루베리를 충분히 첨가하면서도 면의 탄력 을 유지하여 양호한 식감을 얻을 수 있으며, 국수에 블루베리의 영양을 더하여 블루베리의 보라색 색소인 안토시아닌의 항산화 효과, 시력개선 효과 등을 기대할 수 있는 것이다. According to the present invention, by dipping the noodles in the blueberry juice during the drying process, or spraying the blueberry juice to the noodles, while maintaining the elasticity of the noodles while adding enough blueberries to the noodles, a good texture can be obtained, blueberries in the noodles In addition to the nutrition of blueberry's purple pigment anthocyanin antioxidant effect, vision improvement effect can be expected.

또한, 면을 삶는 삶기공정 이후 건조공정에서 블루베리 원액을 첨가함으로써 블루베리에 직접적인 가열을 하지 아니하게 되어 영양성분을 최대한 보존할 수 있는 효과가 있다. In addition, by adding the blueberry juice in the drying process after the boiling process boiled noodles do not directly heat the blueberry has the effect of preserving the nutrients as possible.

본 발명의 국수의 제조방법은 곡물가루를 포함하는 반죽덩이를 반죽하는 반죽단계와, 반죽된 반죽덩이에서 면을 뽑아내는 면 생성 단계와, 면을 건조시키는 건조단계를 포함하는 것에 있어서,In the method for producing noodles of the present invention includes a kneading step of kneading the dough lump containing grains, a step of producing a noodles to extract the noodles from the kneaded dough, and a drying step of drying the noodles,

상기 건조단계는The drying step

건조온도는 50-60℃에서 50-70분 건조하는 1차 건조단계와,Drying temperature is the first drying step of drying 50-70 minutes at 50-60 ℃,

1차 건조단계 이후에 상기 면에 블루베리 원액을 첨가하는 블루베리 원액 첨가단계와,Blueberry stock solution addition step of adding the blueberry stock solution to the cotton after the first drying step,

블루베리 원액이 첨가된 면을 건조시키는 마무리 건조단계를 포함하는 것을 특징으로 한다.It characterized in that it comprises a finish drying step of drying the side to which the blueberry stock solution is added.

면을 완전히 건조시킨 후 블루베리 원액을 첨가하는 것은 블루베리 원액의 흡수율은 높으나 제조후 면의 탄력성이 크게 저하되는 단점이 있다. 따라서 상기 1차 건조단계는 50-60℃에서 50-70분간 진행이 되며, 전체 건조과정의 3/2 수준의 의 건조가 이루어 진다다. Adding blueberry stock solution after completely drying the noodles has a high absorption rate of the blueberry stock solution, but has a disadvantage in that the elasticity of the cotton after the manufacture is greatly reduced. Therefore, the first drying step is performed for 50-70 minutes at 50-60 ℃, the drying of the 3/2 level of the entire drying process is made.

상기 블루베리 원액 첨가단계는 블루베리 원액이 담긴 수조에 면을 1-2분 담그는 방법을 적용할 수 있다. 이러한 방법은 차후 마무리 건조단계의 시간이 길어지게되나 면에 블루베리 원액을 충분히 함유시킬 수 있는 장점이 있다.The blueberry juice addition step may be applied to a method of dipping cotton for 1-2 minutes in a tank containing blueberry juice. This method has a long time of the final drying step, but has the advantage of containing enough blueberry juice on the cotton.

수조에 면을 담그는 방법에 갈음하여 상기 블루베리 원액 첨가단계는 블루베리 원액을 분무기를 이용하여 면에 분무하는 방법을 적용할 수 있다. 이러한 방법은 차후 이어지는 마무리 건조단계의 과정을 단축시킬 뿐 아니라 소요되는 블루베리 원액의 양도 최소화시킬 수 있어 제조비용 절감의 효과도 있다. In addition to the method of dipping noodles in a water tank, the step of adding the blueberry stock solution may be applied to a method of spraying the blueberry stock solution using a sprayer. This method not only shortens the subsequent finishing drying step, but also minimizes the amount of blueberry liquor required, thereby reducing the manufacturing cost.

국수를 제조하기 위한 반죽에 있어서, 반죽의 재질은 아래와 같은 재료와 혼합비(물을 제외한 질량비)를 갖는 것이 바람직하다. In the dough for producing noodles, the material of the dough preferably has a mixing ratio (mass ratio except water) with the following materials.

- 쌀 68%, 밀30%, 소금 2%-68% rice, 30% wheat, 2% salt

- 메밀 68%, 밀30%, 소금 2%Buckwheat 68%, wheat 30%, salt 2%

- 쌀 20%, 보리 10%, 메밀 58%, 밀10%, 소금 2%-20% rice, 10% barley, 58% buckwheat, 10% wheat, 2% salt

- 메밀 60%, 보리 8%, 밀 30%, 소금 2%-Buckwheat 60%, Barley 8%, Wheat 30%, Salt 2%

- 쌀 30%, 보리 10%, 밀 58%, 소금 2%.-30% rice, 10% barley, 58% wheat, 2% salt.

상기 비율을 따를시 블루베리 원액의 흡수율이 양호하였으며, 원액을 첨하하여 제조한 이후 제조된 국수의 탄성이 유지될 수 있었음을 실험적으로 알았다.When the ratio was followed, the absorption rate of the blueberry juice was good, and it was experimentally found that the elasticity of the prepared noodles could be maintained after adding the juice.

또한, 곡물가루를 포함하는 반죽덩이를 반죽하는 반죽단계에 있어서, 상기 반죽덩이에 블루베리를 갈은 껍질 분쇄물을 첨가할 수 있다. 블루베리의 껍질은 보라색 색소이며 항산화 효능이 탁월한 안토시아닌이 가장 풍부하게 함유되있어 국수의 색감 및 영양 강화의 효과를 기대할 수 있다. In addition, in the kneading step of kneading the dough lump containing grains, it can be added to the dough crushed bark crushed blueberry. The blueberry peel is the purple pigment and contains the most abundant antioxidant and anthocyanin, so it can be expected to enhance the color and nutrition of noodles.

도 1은 본 발명의 국수 제조방법의 과정을 설명한 도표.1 is a diagram illustrating a process of the noodle manufacturing method of the present invention.

Claims (9)

곡물가루를 포함하는 반죽덩이를 반죽하는 반죽단계와, 반죽된 반죽덩이에서 면을 뽑아내는 면 생성 단계와, 면을 건조시키는 건조단계를 포함하는 것에 있어서,In the comprising a dough step of kneading the dough lump containing grains, a step of producing noodles to extract the noodles from the kneaded dough, and a drying step of drying the noodles, 상기 건조단계는The drying step 건조온도는 50-60℃에서 50-70분 건조하는 1차 건조단계와,Drying temperature is the first drying step of drying 50-70 minutes at 50-60 ℃, 1차 건조단계 이후에 상기 면에 블루베리 원액을 첨가하는 블루베리 원액 첨가단계와,Blueberry stock solution addition step of adding the blueberry stock solution to the cotton after the first drying step, 블루베리 원액이 첨가된 면을 건조시키는 마무리 건조단계를 포함하는 것을 특징으로 하는 국수의 제조방법.Noodles manufacturing method characterized in that it comprises a finish drying step of drying the noodles to which the blueberry stock solution is added. 제 1항에 있어서, 상기 블루베리 원액 첨가단계는 블루베리 원액이 담긴 수조에 면을 1-2분 담그는 것을 특징으로 하는 국수의 제조방법.The method of claim 1, wherein the step of adding the blueberry stock solution is characterized in that the noodles are soaked 1-2 minutes in the tank containing the blueberry stock solution. 제 1항에 있어서, 상기 블루베리 원액 첨가단계는 블루베리 원액을 분무기를 이용하여 면에 분무하는 것을 특징으로 하는 국수의 제조방법.The method of claim 1, wherein the step of adding the blueberry stock solution is characterized in that the blueberry stock solution is sprayed on the cotton using a sprayer. 제 1항에 있어서, 상기 반죽덩이의 물을 제외한 질량비가 쌀 68%, 밀30%, 소금 2% 인 것을 특징으로 하는 국수의 제조방법.The method of claim 1, wherein the mass ratio excluding water of the dough is rice 68%, wheat 30%, salt 2%. 제 1항에 있어서, 상기 반죽덩이의 물을 제외한 질량비가 메밀 68%, 밀30%, 소금 2% 인 것을 특징으로 하는 국수의 제조방법.The method of claim 1, wherein the mass ratio of the dough mass excluding water is 68% buckwheat, 30% wheat, or 2% salt. 제 1항에 있어서, 상기 반죽덩이의 물을 제외한 질량비가 쌀 20%, 보리 10%, 메밀 58%, 밀10%, 소금 2%인 것을 특징으로 하는 국수의 제조방법.The method of claim 1, wherein the mass ratio excluding the water in the dough is 20% rice, barley 10%, buckwheat 58%, wheat 10%, salt 2%. 제 1항에 있어서, 상기 반죽덩이의 물을 제외한 질량비가 메밀 60%, 보리 8%, 밀 30%, 소금 2%인 것을 특징으로 하는 국수의 제조방법.The method of claim 1, wherein the mass ratio of the dough mass excluding water is 60% of buckwheat, 8% of barley, 30% of wheat, and 2% of salt. 제 1항에 있어서, 상기 반죽덩이의 물을 제외한 질량비가 쌀 30%, 보리 10%, 밀 58%, 소금 2%인 것을 특징으로 하는 국수의 제조방법.The method of claim 1, wherein the mass ratio excluding water in the dough is 30% rice, barley 10%, wheat 58%, salt 2%. 제 1항에 있어서, 곡물가루를 포함하는 반죽덩이를 반죽하는 반죽단계에 있어서, 상기 반죽덩이에 블루베리를 갈은 껍질 분쇄물을 첨가하는 것을 특징으로 하는 국수의 제조방법.The method of claim 1, wherein in the kneading step of kneading the dough including the grain powder, the method of producing noodles, characterized in that the addition of the blueberry ground crushed powder to the dough.
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Publication number Priority date Publication date Assignee Title
KR101411698B1 (en) * 2012-11-09 2014-06-25 임기찬 Method for Manufacturing Noodle Containing Blueberry, and Noodle Produced thereby

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101411698B1 (en) * 2012-11-09 2014-06-25 임기찬 Method for Manufacturing Noodle Containing Blueberry, and Noodle Produced thereby

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