KR101231971B1 - Manufactured to the rainbow-color, noodles - Google Patents
Manufactured to the rainbow-color, noodles Download PDFInfo
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- KR101231971B1 KR101231971B1 KR1020100031186A KR20100031186A KR101231971B1 KR 101231971 B1 KR101231971 B1 KR 101231971B1 KR 1020100031186 A KR1020100031186 A KR 1020100031186A KR 20100031186 A KR20100031186 A KR 20100031186A KR 101231971 B1 KR101231971 B1 KR 101231971B1
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 56
- 239000003086 colorant Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 21
- 229920000742 Cotton Polymers 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 4
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 238000005096 rolling process Methods 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims 1
- 238000010030 laminating Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000000177 Indigofera tinctoria Nutrition 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 3
- 230000004069 differentiation Effects 0.000 abstract description 3
- 229940097275 indigo Drugs 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000003825 pressing Methods 0.000 abstract description 3
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000007730 finishing process Methods 0.000 abstract 1
- 239000008204 material by function Substances 0.000 abstract 1
- 235000003170 nutritional factors Nutrition 0.000 abstract 1
- 230000000007 visual effect Effects 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 206010036790 Productive cough Diseases 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
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- 235000021014 blueberries Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
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- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000001932 Ilex glabra Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000007643 Phytolacca americana Species 0.000 description 1
- 235000009074 Phytolacca americana Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000002788 crimping Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
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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
- 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
- A23V2200/04—Colour
-
- 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
- A23V2200/15—Flavour affecting 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
본 발명은 국수, 우동, 칼국수, 라면 등과 같은 각종의 면류의 각각의 한가닥의 면발에 다양한 색상을 포함 할 수 있도록 하여 상품성과 차별화된 맛과 향을 즐길 수 있도록 하며, 고 영양 식품이면서도 염가로 제조가 가능한 무지개색 면의 제조방법을 제공코자 하는 것이다.
즉, 본 발명은 밀가루와 산야초를 주재료로 하여 각종 면류를 제조함에 있어서, 반죽코자 하는 밀가루 중량에 대하여 약 5% 정도의 배합비율에 해당하는 다양한 색상을 가진 산야초를 포함한 천연 부재료를 즙이나, 분말로 혼합하여 반죽하여 다양한 색상과 향으로 식감을 돋을 수 있으며,
영양 측면에서도 밀가루로 제조된 면이 제공할 수 없었던 부가 영양요소를 동시에 제공할 수 있으며,
기존의 면과 차별화된 면을 제공하여 다양한 수요자의 욕구에 부응하고, 국수가닥의 부분부분의 색깔과 조성을 서로 다르게 구성한 것을 특징으로 하는 나선형 구조를 가진 유색(有色)면이며, 하나의 면 가닥에 빨강, 주황, 노랑, 초록, 파랑, 남색, 보라색 7색 무지개 색깔 층을 갖는 면을 제조할 수 있어,
시각적인 차별화는 기능성을 갖는 특정 재료가 함유된 것을 눈으로 확인할 수 있을 뿐만 아니라 관능적인 면에서 제품 선호도를 높여 줄 수 있다.
특히 본 발명은 면대 형성 공정 중에 7개의 무지개 색깔 층을 형성하므로 종래의 제면 방법과 공정이 유사하여 추가적인 제조비용의 상승이 없이 종래의 제조 비용으로도 용이하게 무지개색이 나는 유색 국수를 양산할 수 있다.
반죽공정, 숙성공정, 압착공정, 성형공정, 완성공정
The present invention allows to include a variety of colors in each of the noodle, such as noodles, udon noodles, kalguksu, ramen noodles, etc., so that you can enjoy a variety of flavors and flavors and commerciality, it is manufactured at a high nutritional price and cheap To provide a method of manufacturing a rainbow-colored cotton is possible.
That is, according to the present invention, when preparing various noodles with flour and wild grass as main ingredients, juice or powder of natural subsidiary materials having various colors corresponding to the blending ratio of about 5% with respect to the weight of the flour to be kneaded Can be mixed and kneaded to add texture to a variety of colors and scents.
In terms of nutrition, noodles made with flour can provide additional nutritional factors at the same time.
It is a colored cotton with a spiral structure, which provides differentiation from the existing cotton to meet the needs of various consumers, and the color and composition of the portions of noodles are different from each other. You can make cotton with seven rainbow-colored layers of red, orange, yellow, green, blue, indigo and purple,
Visual differentiation not only visually confirms the presence of certain functional materials, but can also increase product preference in terms of sensuality.
In particular, since the present invention forms seven rainbow color layers during the process of forming the noodle stand, the conventional noodle making method is similar to the conventional noodle making method, so it is possible to mass-produce colored noodles easily colored with the conventional manufacturing cost without increasing the manufacturing cost. .
Kneading process, aging process, pressing process, forming process, finishing process
Description
본 발명은 밀가루 등을 사용하여 각종 면류를 제조함에 있어서 국수, 우동, 칼국수, 라면 등과 같은 각종의 면 가닥을 다양한 색상으로 제조할 수 있도록 하여 상품성과 차별화된 맛과 향을 즐길 수 있도록 하며, 고 영양 식품이면서도 염가로 제조가 가능한 무지개 색 면발의 제조방법에 대한 발명이다.In the present invention, in manufacturing various noodles using flour or the like, various types of cotton strands such as noodles, udon noodles, kalguksu noodles, ramen, etc. can be manufactured in various colors, so that they can enjoy different tastes and flavors with commerciality. The invention is a method for producing a rainbow-colored noodle that can be inexpensive and nutritious food.
종래의 우동, 국수, 라면 등의 면 가닥은 한 가지 색상 즉, 단일한 색상이며 다양한 색상의 요리를 연출하기 위해 녹색 면 가닥, 주황색 면 가닥 등 각각의 면의 색상이 다른 면을 섞어서 한 그릇의 국수, 우동 등의 요리를 만들었다.Conventional noodles such as udon noodles, noodles, and ramen have one color, that is, a single color. I made dishes such as noodles and udon noodles.
상기의 문제점을 보완하여 본 발명에서는 한 가닥의 면을 다양한 색상으로 제조할 수 있도록 하여 상품성과 차별화된 맛과 향을 즐길 수 있도록 하며,Complementing the above problems in the present invention to be able to manufacture a single side of the cotton in a variety of colors to enjoy the taste and flavor different from the commerciality,
고 영양 식품이면서도 염가로 제조가 가능한 무지개 색 면 가닥의 제조방법을 제공하고자 하는 것이다.It is to provide a manufacturing method of rainbow colored cotton strands that can be manufactured at a low cost while being a highly nutritious food.
특히 본 발명은 각각의 산야초, 채소의 고유의 색상으로 반죽된 면판을 7겹 겹쳐 말아주는 과정을 거쳐 조성을 서로 다르게 구성한 것을 특징으로 하는 나선형 구조를 가진 유색(有色)국수이고, 면대 형성 공정 중에 7개의 무지개 색깔 층을 형성하므로 종래의 제면 방법과 공정이 유사하여 추가적인 제조비용의 상승이 없이 종래의 제조비용으로도 용이하게 무지개색이 나는 유색 국수를 양산할 수 있다.In particular, the present invention is a colored noodles with a spiral structure characterized in that the composition is configured differently through the process of rolling up seven layers of face plate kneaded with the unique color of each wild grass, vegetables, Since the rainbow-colored layers are formed, the conventional noodle making method is similar to the conventional noodle making method, and it is possible to mass-produce rainbow colored noodles with the conventional manufacturing cost without any additional manufacturing cost increase.
반죽하고자 하는 밀가루 중량에 대하여 약 5% 정도의 다양한 색상을 가진 천연 부재료인 산야초를 즙상이나, 분말상으로 혼합하여 물과 함께 반죽한다.Sanyacho, a natural subsidiary material having various colors of about 5% of the weight of the flour to be kneaded, is mixed in a juice or powder form and kneaded together with water.
색깔과 조성이 서로 다른 밀가루와 산야초, 채소의 복합분을 각각 다른 반죽기에서 반죽하여 색깔과 조성이 서로 다른 7가지의 반죽을 만드는 1차 반죽공정The first kneading process to make 7 kinds of dough with different colors and composition by kneading the mixture of flour, sancho, and vegetables of different colors and composition in different kneaders
서로 다른 색깔과 조성을 갖도록 배합한 7 종류의 반죽을 재차 치대고 다져 압압한 후 반죽사이의 공기를 빼주고 면의 탄력성을 부여하기 위해 비닐에 쌓아서 압압하는 2차 반죽공정After pressing and squeezing seven kinds of dough mixed to have different colors and compositions, the second kneading process is carried out by stacking and pressing the plastic to release the air between the dough and give the elasticity of the cotton.
상기 산야초 반죽물을 저온에서 숙성시키는 1차 숙성공정Primary ripening step of ripening the Sanyacho dough at low temperature
상기 단계에서 얻어진 반죽을 상온에서 숙성하는 2차 숙성공정Secondary aging step of aging the dough obtained in the step at room temperature
각각의 반죽을 7겹 적층 겹쳐진 상태에서 대각선으로 말아 로울러로 압착하여 한 장의 두께 1cm 정도로 반죽을 펴주는 1차 압착공정The first crimping process is to roll out the dough diagonally in a state where each dough is stacked in 7 layers and press them with a roller to spread out the dough to a thickness of about 1 cm.
이와 같이 만든 각각 서로 다른 색깔과 조성을 가진 두 장 이상의 면판을 서로 겹쳐 포개어 다시 로울러 회전식 면판형성기를 통과시켜 압형하여 적정 두께를 갖는 상층부와 하층부의 색깔과 조성이 서로 다른 한 장의 면대로 만드는 2차 압착공정Two or more face plates each having different colors and compositions are thus stacked on top of each other and pressed again through a rotary faceplate forming machine to press them to form a second press that makes the upper and lower layers with the appropriate thickness into one sheet with different colors and compositions. fair
상기 압형된 면대를 제면기계로 국수형태로 배출하면 국수가닥의 부분부분의 색깔과 조성을 서로 다르게 구성되어 나선형 구조를 가진 유색(有色)국수가 완성되는 완성공정When the pressed cotton strip is discharged in the form of noodles with a noodle making machine, the color and composition of the portions of the noodles are different from each other to complete the colored noodles having a spiral structure.
상기 공정에서 완성된 면을 용도에 따라 무지개 국수, 우동, 무지개 칼국수, 완성된 면을 기름에 튀기면 무지개 라면이 되는 무지개색 면 제조 방법에 대한 것이다Rainbow noodle, udon noodles, rainbow kalguksu, and fried noodles in oil according to the purpose of the process is to produce a rainbow-colored noodles if the rainbow ramen
본 발명은 국수, 우동, 칼국수, 라면 등과 같은 각종의 면을 다양한 색상을 가진 천연 부재료를 즙이나, 분말, 액체로 혼합하여 다양한 색상으로 제조할 수 있도록 하여 상품성과 차별화 된 맛과 향을 즐길 수 있도록 하며, 고 영양 식품이며 시각적으로도 월등한 무지개 색 면 가닥을 제조하는 것이다.The present invention is to mix a variety of natural ingredients such as noodles, udon, kalguksu, ramen, etc. with various colors of juice, powder, liquid to make a variety of colors to enjoy the taste and flavor differentiation It produces rainbow colored cotton strands that are highly nutritious and visually superior.
즉, 본 발명은 밀가루 등을 사용하여 각종 면류를 제조함에 있어서, 다양한 색상과 향에 의하여 식감을 돋을 수 있으며, 영양학적인 측면에서도 밀가루로 제조된 면이 제공할 수 없는 부가 영양요소를 동시에 제공할 수 있으며,That is, in the present invention, in the production of various noodles using flour, etc., it is possible to bring out the texture by a variety of colors and flavors, in terms of nutrition can also provide additional nutritional elements that can not be provided by noodles made of flour at the same time. Can and
기존의 면과 차별화된 아름다운 면을 제공하여 다양한 수요자의 욕구에 부응하고, 염가로 양산이 가능한 효과를 제공하는 것이다.By providing a beautiful side that is different from the existing side, it meets the needs of various consumers and provides the effect that can be mass-produced at low cost.
밀가루를 주재료로 이용하여 전분과 각종 산야초를 부재료로 첨가하여 면류를 가공하는 면류 가공식품에 있어서,In the noodle processed foods using wheat flour as a main ingredient and processing starch by adding starch and various wild vegetables as subsidiary materials,
밀가루 75 ∼ 80 중량 %, 소맥전분 15 중량 %, 산야초 5 ∼ 7 중량 %, 정 제염 0.5 ∼ 4.5 중량 %, 및 면소다 0.5 ∼ 4.5 중량 %를 혼합하고, 밀가루 등을 사용하여 각종 면류를 제조함에 있어;75 to 80% by weight of wheat flour, 15% by weight of wheat starch, 5 to 7% by weight of wild vegetables, 0.5 to 4.5% by weight of tablet salt, and 0.5 to 4.5% by weight of soda, and to prepare various noodles using flour or the like there is;
반죽하고자 하는 밀가루 중량에 대하여 약 5% 정도의 배합비율로 다양한 색상을 가진 천연 부재료인 산야초와 채소를 즙이나, 분말로 혼합하여 물과 함께 반죽한다.At about 5% of the weight of the flour to be kneaded, it is kneaded with water or mixed with wild vegetables and vegetables, which are natural ingredients of various colors, with juice or powder.
반죽에서 해당 색상과 부합하는 혼합하는 색향은;The color scent to mix in the dough to match that color;
빨강색상일 경우는 딸기, 토마토 즙이나 분말이며,Red color is strawberry, tomato juice or powder.
주황색상은 당근이나 피망이며,Orange phase is carrot or bell pepper,
노랑색상은 호박이나 치자이며,Yellow is pumpkin or gardenia
초록색상은 초록색의 각종산야초이고,Green color is various kinds of green grass,
보라색상은 포도와 백년초를 혼합하고,The purple phase mixes grapes and zinnia,
남색색상일 경우는 오징어의 먹물과 블루베리 배합하고,In case of indigo color, mix the squid ink and blueberry,
파랑에 근접하는 연한 남색 색상일 경우는 백년초와 블루베리를 사용하여,For light indigo blue, close to blue, use zinnia and blueberries.
밀가루 75 ∼ 80 중량 %, 소맥전분 15 중량 %, 정제염 0.5 ∼ 4.5 중량 %, 및 면소다 0.5 ∼ 4.5 중량 %를 혼합하여 상기 색상과 반죽의 구성이 서로 다른 산야초 및 채소 복합분인 산야초 5 ∼ 7 중량 %으로 빨강색상, 주황색상, 노랑색상, 초록색상, 보라색상, 남색색상, 파랑색상의 반죽 7벌을 준비하고,
각각 다른 반죽기에서 15 ∼ 25분간 교반 반죽하여 색깔과 조성이 서로 다른 7가지의 반죽을 만드는 1차 반죽: 제 1 공정Sanya vinegar 5-7, which is a composite of wild vinegar and vegetable with different colors and composition of the dough by mixing 75 to 80% by weight of wheat flour, 15% by weight of wheat starch, 0.5 to 4.5% by weight of refined salt, and 0.5 to 4.5% by weight of cotton soda. Prepare seven red, orange, yellow, green, purple, indigo and blue dough by weight%.
Primary dough to make 7 different dough with different colors and compositions by stirring dough for 15 to 25 minutes in different kneading machines: 1st process
서로 다른 색깔과 조성을 갖도록 배합한 7 종류의 반죽을 재차 10분간 치대고 두들겨 반죽 사이의 공기를 빼주고 면의 탄력성을 부여하기 위해 비닐에 쌓아서 10분 간 압압하는 2차 반죽하는 제 2 공정The second step is to knead 7 types of dough mixed with different colors and compositions for 10 minutes and beat them to release air between the dough and press them for 10 minutes by stacking them in vinyl to give cotton elasticity.
상기 산야초 포함 각기 색상이 다른 7종의 반죽물을 8 ∼ 12℃의 저온에서 2 ∼ 4 시간 동안 1차 숙성하는 제 3 공정Third step of the first maturing the seven kinds of dough including the different color of the Sanyacho for 2 to 4 hours at a low temperature of 8 to 12 ℃
상기 단계에서 얻어진 7종의 각기 다른 색상을 가진 반죽을 30분간 상온(18℃)에서 2차 숙성하는: 제 4 공정
Secondly aged dough with seven different colors obtained in the above step at room temperature (18 ° C.) for 30 minutes: 4th process
각각의 반죽을 회전식 로울러 장치를 이용하여 두께가 1cm의 가로 50cm 세로 50cm를 갖는 각각의 색상을 가진 산야초면 반죽을 판 형태로 만들고, 면 반죽 판을 7겹 적층 겹친 후, (사진1 참조)Each dough was made by using a rotary roller device to form a plate of Sanyacho noodles with each color having a thickness of 50 cm and a length of 50 cm and a thickness of 1 cm.
7겹의 반죽물을 서로 겹쳐진 상태로 모서리 부분에서 반대편 모서리로 대각선 방향으로 말아 원통형으로 만든 후 로울러로 압착하여, (사진2 참조)
다시 한 장의 두께가 3cm 정도의 판 형태로 반죽을 펴주는 제5공정,
7-ply dough is rolled up diagonally from the corner to the opposite corner in a state of overlapping each other to make a cylindrical shape, and then pressed with a roller (see photo 2).
The fifth step of spreading the dough in the form of a plate of 3cm thick again,
상기 제 5공정에서 만들어진 반죽을 동일 비율로 2등분하여 2장의 면 반죽 판을 서로 겹쳐 포개어 원통형으로 말아주는 단계,
말려진 반죽물을 (사진 3의 화살표 표시 방향으로) 상, 하를 서로 엇갈리게 비틀어 꽈배기 형상으로 꼬아 다시 원통형으로 말아준 후, (사진4 참조)
로울러 회전식 면판형성기를 통과시켜 압형하여 적정 두께인 1cm이하의 면판을 갖는 상층부와 하층부의 색깔과 조성이 서로 다른 한 장의 반죽을 만드는 제6공정Dividing the dough made in the fifth step in two at the same ratio to overlap the two surface dough plates and roll them into a cylindrical shape;
Twist the dried dough (in the direction indicated by the arrow in the picture 3), twist the top and bottom with each other, twist it into a pretzel shape and roll it back into a cylindrical shape (see picture 4).
Sixth process of forming a dough with different color and composition of upper layer and lower layer having face plate of 1cm or less with proper thickness by passing through roller rotating faceplate forming machine
상기 제 6공정에서 압형된 면 반죽을 실온에서 1시간 정도 숙성시킨 후 제면기를 이용하여 면대를 형성하기 위하여 제면기의 면대 롤 사이의 간격을 2∼3mm가 되게 한 다음 면선을 형성하고 제면기계의 내부 배출구를 통해 나오면서 일정한 형태로 재단되면 7가지 색을 지닌 7색의 나선형 무뉘를 가진 형태의 국수가닥은 부분부분의 색깔과 조성을 서로 다르게 구성되어 유색(有色)국수가닥을 30cm 길이로 절단하여 건조온도는 50-60℃에서 50-70분 건조하는 1차 건조단계와 자연건조하는 단계를 거쳐 유색(有色)국수가 완성되는 제7공정.After the aged dough pressed in the sixth step at room temperature for about 1 hour to form a cotton pad using a cotton noodle machine to make a spacing between the rolls of the noodle machine 2 ~ 3mm and then form a cotton line and the inside of the noodle machine When it comes out through the outlet and is cut into a certain shape, 7-color spiral-shaped noodles with 7 colors are made of different color and composition of the parts, cutting colored noodles into 30cm length and drying temperature. The seventh process is to complete the colored noodles through the first drying step and the natural drying step to dry 50-70 minutes at 50-60 ℃.
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상기 공정에서 반죽을 용도에 따라,
밀가루를 사용하여 제면기의 면대 롤 사이의 간격을 2∼3mm가 되게하면 무지개 국수,
제면기의 면대 롤 사이의 간격을 3∼4mm가 되게하면 우동 면이 되고,
제면기의 면대 롤 사이의 간격을 5∼6mm가 되게하면 무지개 칼국수면이며,
완성된 면을 기름에 튀기면 무지개 라면이 되고,
쌀가루를 사용하여 제1공정에서 제6공정을 수행한 후 가래떡 토출기를 사용하면 무지개색을 가진 가래떡을 제조할 수 있다.According to the use of the dough in the process,
Use flour to make the gap between the noodle rolls of the noodle machine 2 to 3mm.
If the gap between the rolls of the noodle making machine is 3 ~ 4mm, it becomes the udon noodles.
If the interval between the rolls of the noodle making machine is 5 ~ 6mm, it is rainbow kalguksu noodles,
If you fry the noodles in oil, it becomes a rainbow ramen,
After performing the sixth step in the first step using the rice flour, using a sputum cake ejector it can be produced a rainbow-colored sputum cake.
[도 1] 무지개 색 면 제조 공정도1 is a rainbow color cotton manufacturing process chart
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JPH0851914A (en) * | 1994-08-10 | 1996-02-27 | Toshihiko Yamazaki | Production of multilayer noodle and apparatus therefor |
KR19980069506A (en) * | 1997-02-28 | 1998-10-26 | 고영자 | Manufacturing method of multicolored cotton |
KR20060014224A (en) * | 2004-08-10 | 2006-02-15 | 고현수 | A manufacturing process of multicolored cold noodle dish |
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JPH0851914A (en) * | 1994-08-10 | 1996-02-27 | Toshihiko Yamazaki | Production of multilayer noodle and apparatus therefor |
KR19980069506A (en) * | 1997-02-28 | 1998-10-26 | 고영자 | Manufacturing method of multicolored cotton |
KR20060014224A (en) * | 2004-08-10 | 2006-02-15 | 고현수 | A manufacturing process of multicolored cold noodle dish |
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