KR101258362B1 - Method for preparing of instant noodle - Google Patents

Abstract

The present invention relates to a method for producing a high calcium ramen, more specifically, to add a spicy, mussel or clam added to have a spicy and cool taste, rich in nutrition, it is beneficial to health using natural foods without adding chemical seasoning It relates to a method for producing high calcium ramen.

Description

Method for preparing high calcium ramen {Method for preparing of instant noodle}

The present invention relates to a method for producing high calcium ramen, and more particularly, to a method for producing high calcium ramen prepared by a conventional ramen manufacturing method by mixing clam meat, starch and other additives.

Ramen noodles are usually made of wheat flour and fat and are prepared by rolling flat into a sheet shape and then cooling them through a cutting, separating and frying process. Although the main ingredient of such ramen is, of course, wheat flour, it contains animal fats to flavor foods, which increases blood cholesterol and is harmful to health by producing lipid peroxide by oxidation during long-term storage. In addition, the temperature of the portion in direct contact with the heat in the frying process is about 200 ℃ there is a risk that nutrients are destroyed or other toxic substances are generated.

As a method for solving the problems of the ramen as described above, a method for producing a ramen by adding a dough such as sesame, mugwort, seaweeds has been introduced. For example, ramen (Korean Patent No. 2000-163) prepared by mixing paprika having rich nutritional ingredients and unique flavor and color with raw materials such as wheat flour, ramen prepared by adding mugwort (Domestic Patent Publication No. 99-A). 37797) and ramen added with sesame seeds (Korean Patent Publication No. 96-20731).

As such, ramen made by mixing sesame or wormwood is somewhat advantageous for coloring or flavoring, but in terms of nutrition, it is not possible to consume high calories. There is a problem that you can not.

Accordingly, ramen manufacturers are making a variety of efforts to make a delicious ramen, but still can not make a rich, nutritious and cool flavor of the ramen, there is a problem that must use chemical seasoning to taste the ramen.

In addition, research on ramen filled with various nutrients such as high calcium, which is good for bones, is not gaining weight even after eating a lot of ramen. However, the results are insufficient, and artificial soup with added chemical seasoning is mostly used. Soup made using only food is rarely found.

Therefore, the use of natural foods are rich in nutrition, while maintaining the taste of the nature of the ramen, while the study of the ramen having a spicy and cool taste even more needs a situation.

In order to solve the problems of the prior art as described above, an object of the present invention is to provide a method for producing high calcium ramen, which is rich in nutrition and is beneficial to health, using only natural foods without using chemical seasonings.

In another aspect, the present invention is to provide a method for producing a high calcium ramen having a tasting and cool taste while maintaining the taste of the ramen essence.

Another object of the present invention is to provide a method for producing high calcium ramen which contains various nutrients that are good for the body, such as calcium, minerals, which are good for prevention of obesity, because they do not gain weight even if they eat ramen.

It is another object of the present invention to provide a method for producing high calcium ramen that can be a nutritional diet and complementary food for all ages.

In order to achieve the above object, the present invention is crushed by heating and drying any one selected clam of clam, mussels and clams, 75 to 85% by weight of the ground clam, wheat flour 10-15% by weight, starch 1-5% Preparing a noodles by mixing any one or more broths selected from boiled broths of duck bones, chicken bones, goat bones and lamb bones with 5% to 20% by weight of gluten; It provides a method of producing a high calcium ramen comprising; and step of preparing a powder soup by drying and crushing the rapeseed, mussels, clams, garlic, onions, anchovies, seaweed, kelp and shrimp.

In particular, anchovy, saury, kelp and seaweed may be further added during the manufacturing of the noodles.

In addition, the leek may be further added when the dough is prepared.

The high calcium ramen is more preferably cooked using clam broth boiled scallop, mussels or clams.

The high calcium ramen may be a bag ramen or a disposable container ramen.

The high calcium ramen of the present invention is harmless to the human body using only natural foods without using chemical seasonings, and is rich in nutrition such as calcium and minerals, which is beneficial to health, and has a spicy and cool taste while maintaining the taste of ramen essence. In addition, unlike the existing ramen, eating the ramen does not gain weight, it is good for the prevention of obesity, it is possible to take a variety of nutrients good for our body, such as calcium, minerals that are good for bones.

Hereinafter, the present invention will be described in detail.

The present invention contains a variety of nutrients, such as calcium and minerals that are good for our body while having a spicy and cool taste, and is good for health, and can be a good nutritional food and supplement for children from workers to construction sites by a simple eating method. The purpose is to provide ramen.

Hereinafter, in manufacturing the ramen consisting of noodles and soup, it will be described in detail the manufacturing method of noodles and soup.

First, the natural food contained in the high calcium ramen of the present invention will be described.

It is one of the smallest shellfish in the size of 2-4cm and grows fast and lives up to 7 years. One tenth of the clam is small, but its nutritional value is more than three times that of clam. Slash contains organic acids such as glycogen and succinic acid and amino acids such as glycine, glutamic acid, and methionine. Methionine, an essential amino acid, helps the liver's activity, and taurine promotes the secretion of bile to promote detoxification. . In addition, hydration is rich in calcium, phosphorus, vitamin B2, B6, B12, vitamin B12 is excellent for improving liver function, hangover relief and fatigue recovery. In particular, the splicing ratio of calcium to phosphorus is 1: 1, which is good for treating pernicious anemia due to high calcium absorption.

Mussels, unlike other seafood, have a light taste and are rich in nutrients. Mussels are rich in minerals such as iron, iodine, and selenium to help prevent anemia. In addition, provitamin D (a precursor of vitamin D, which turns into vitamin D when it meets ultraviolet rays), which is rich in mussels, helps prevent calcium from being absorbed into the body. In addition, mussels have a high content of taurine, which is good for fatigue relief. Based on 100g, raw mussels contain 974 mg of taurine and 2.1 g of dried mussels.

The clam is rich in calcium, iron, phosphorus and vitamin B2 and contains 1,052mg of taurine, a kind of amino acid. Taurine helps release cholesterol in the blood, improve blood circulation and prevent atherosclerosis. Since ancient times, clams are known to be good for jaundice and liver.

Anchovies are nutritionally rich in calcium, potassium and omega-3 fats (EPA.DHA, etc.), which are 509 to 1,905 mg / g of calcium, much higher than milk of the same weight (105 mg). Calcium is bone. It is useful for dental health, osteoporosis and fracture prevention. Potassium helps control blood pressure and omega-3 fats lower blood cholesterol levels. In addition, anchovy contains a lot of collagen, which is beneficial for skin and joint health, and is rich in taurine, an amino acid that lowers blood cholesterol levels and regulates blood pressure.

The saury is rich in vitamin A, which is effective in preventing blindness and colds, and is rich in vitamin E and selenium. It helps prevent peroxidation of the body and maintain youthfulness. Vitamin E12 in saury is also found in the red flesh of saury and is good for pernicious anemia.

Kelp has a much higher fiber content than other seaweeds and is a very good food for the prevention of various adult diseases. Kelp is effective in preventing and improving constipation and keeps blood clear and lowers cholesterol levels. It also helps with diet, physical recovery and brain development in children.

Seaweed is widely used as an antihypertensive agent that lowers blood pressure without side effects, including histamine and other coercive substances. In addition, seaweed has an anticoagulant effect that increases the HDL cholesterol in the blood by cleaning the fat in the blood in a similar manner to heparin. Viscous substances and polysaccharides in seaweed have the effect of reducing the damage of heavy metals and pesticides such as cholesterol and pollution. They interfere with the absorption of cholesterol in the body and have a detoxifying effect of adsorbing and excreting heavy metals from food contaminated with pesticides. In addition, the seaweed contains about 960mg of calcium per 100g has a bone strengthening effect, there is also a diet effect.

Leek contains a large amount of beta-carotene, the mother of vitamin A, and has a strong heat-resisting property, so there is little loss of nutrients even when boiling soup. In addition, aryl sulfide, the fragrant odor component of leek, is absorbed by the body, stimulates the nerves of nerves and increases energy metabolism to warm the body of people with colds, diarrhea and coldness.

Shrimp fermentation increases the content of betamin during fermentation, and the chitin present in the shrimp is partially decomposed into chitin oligosaccharides. Chitin oligosaccharides are known to increase immunity, inhibit cancer and prevent metastasis. In addition, betamine has been used as a medicine for regulating the acidity of gastric juice, and has been reported to have a good effect on the reform of liver dysfunction caused by hyperlipidemia, obesity, fatty liver and alcohol.

Cotton manufacturing

The noodles of the high calcium ramen of the present invention are prepared by adding clam meat to the wheat flour and starch used in the conventional noodle production, and adding boiled broth, chicken bone, goat bone, lamb bone, etc. in place of water and kneading them. It features.

As the clam usable in the present invention, all commonly referred to as clam may be used, but in the present invention, for example, the clap, mussel and clam are described, but the high calcium ramen of the present invention is limited to clam ramen, mussel ramen and clam ramen. It doesn't happen.

Specifically, for the preparation of the high calcium ramen noodles of the present invention, crushed, mussels or clams are ground to powder. At this time, the clap, mussel or clam may be lyophilized to a powder using a conventional grinder, or may be heated and boiled, then dried and made into a powder using a conventional grinder.

The powdered clam meat is mixed with wheat flour, starch and gluten, which are used to prepare noodles for ordinary ramen noodles, and then dough is prepared by adding broth boiled duck bone, chicken bone, goat bone, lamb bone, and the like.

At this time, the content of the crushed clam meat, wheat flour, starch and gluten may be used by appropriately adjusting the content according to the thickness of the cotton, the degree of elasticity, in particular, crushed clam meat 75 ~ 85% by weight, wheat flour 10 ~ 15 weight %, 1 to 5% by weight starch and 5 to 20% by weight gluten is preferably included. When the ingredients are included in the above range can achieve the optimum effect in the addition of nutritional ingredients and cool taste through the clam, and also can give the best effect in the degree of elasticity and eating of cotton.

In addition, in the present invention by using the broth boiled duck bone, chicken bone, goat bone, lamb bone, etc. in the manufacture of cotton dough, the taste of the broth and even the nutritional ingredients contained in the meat bone to be contained in the ramen. The kind of broth can be appropriately selected and used depending on the type of shellfish used and its characteristics.

After mixing the ingredients as described above to make a ramen noodle dough, according to the usual ramen manufacturing method by pressing the dough with a roller to roll and cut out the noodles, steamed the cut noodles with 90 ~ 105 ℃ steam After cutting and shaping into a luxurious and uniform length and shape, the molded surface is melted in a bath heated to 130 ~ 170 ℃, the oil is removed from the surface of the hot surface and cooled to prepare a ramen noodles.

In addition, anchovies, saury, kelp, seaweed, etc. can also be added to the noodles manufacture of the high calcium ramen of this invention.

The anchovies, saury, kelp, seaweed and the like can be used by lyophilized powder or liquid obtained by boiling with water. In addition, the anchovy, saury, kelp, seaweed and the like may be added at the time of manufacturing the dough, it may be added by spraying the ingredients on the surface formed before the milking. When spraying the anchovies, saury, kelp, seaweed and other ingredients before the milking, the components are applied to the surface of the molded surface to minimize the penetration of oil into the surface during the milking, and to increase the surface area of the cotton in a quick time There is also the effect of enabling lactation.

The anchovies, saury, kelp and seaweed is included in the 10 to 20% by weight of the clam meat used in the manufacture of high calcium ramen is better in the elasticity of the cotton and the texture and taste of the taste.

In addition, when preparing the dough may further include a leek.

The leek is a safe food without side effects even when cooked with other foods. In particular, the leek has a lot of nutrients, but when used in combination with a lack of vitamin A replenishes the lack of vitamin A supplements show the best compatibility. Therefore, it is particularly preferable to use the leek boiled water in spongy ramen made using sponging among the high calcium ramen of the present invention.

The leek may be used in the form of lyophilized powder or a leek broth boiled with water and added to the leek, the amount of the leek may also be adjusted to suit the needs.

Ramen soup manufacturing

Soup for high calcium ramen of the present invention is prepared by drying and grinding sesame, mussels, clams, garlic, onions, anchovies, seaweed, kelp and shrimp sashimi.

The ramen soup uses natural ingredients in place of chemical seasonings, and the raptor, mussels, clams, garlic, onions, anchovies, seaweed, kelp, and salted shrimp contain many nutrients that are beneficial to the human body. Cool and spicy taste can be given.

The above materials may be lyophilized and powdered, and may be dried and powdered after being boiled, but are not limited thereto. In addition, the ramen soup of the present invention and the conventional ramen soup may be used in combination in a weight ratio of 1: 1, of course, may be used in combination with the conventional ramen soup for the flavor of the ramen.

The ramen soup as described above can be used by adjusting the mixing ratio of each component according to the taste of the intake, in particular, 15-20% by weight, mussels 15-20%, clam 15-20%, garlic 6 ~ 8% by weight, onion 6-8% by weight, anchovy 10-15% by weight, seaweed 5-10% by weight, kelp 5-10% by weight and shrimp salt is preferably mixed 5-10% by weight. When the ingredients of the ramen soup are mixed in the above-mentioned content range, it is good for the intake of nutrients such as calcium and minerals in the taste of a cool and cool soup, and is suitable for the taste of modern people tamed with the flavor of ramen using conventional chemical seasonings. Do.

The high calcium ramen of the present invention as described above may be prepared as a bag ramen or disposable container ramen, depending on the method of cooking the ramen when ingested may be used to cook ramen using water, but especially boiled clam, mussels, clams, etc. Cooking ramen using broth is more desirable for delicious and nutritious intake of the high calcium ramen of the present invention. In particular, it is more preferable for the eating feeling to use a splicing broth, a mussel broth when a mussel is used, and a clam broth when a clam is used, respectively.

Hereinafter, the present invention will be described in more detail with reference to examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

Sapphire, mussels, clams, anchovies, saury, kelp, seaweed and shrimp paste were lyophilized and prepared in powder using a grinder.

Also, duck bones, chicken bones, goat bones, and lamb bones are immersed in lukewarm water for 2 to 3 hours to remove blood, and then put each bone in cold water for 10 minutes, then discard the water. Simmered for 4 hours and boiled until the amount of water is 1/4. The boiled bone was once again three times more water, heated, re-tangled, mixed with the broth obtained by boiling water to prepare a stock of duck bones, chicken bones, goat bones, lamb bones respectively.

Leek boiled in water twice as much as leek sheep, and picked up the leek to prepare the leek broth.

Example 1

75 wt% of the prepared clam powder, 15 wt% wheat flour, 5 wt% starch, and 5 wt% gluten were kneaded by adding duck bone broth and chicken bone broth. The dough is rolled and extruded with a roller, steamed and steamed with steam at 90 to 105 ° C., cut to a predetermined length, molded, and then melted in a bath heated at 130 to 170 ° C., and the oil is removed to cool. To prepare a cotton.

15% by weight of the prepared spy powder, 15% by weight mussel powder, 20% by weight clam powder, 6% by weight garlic powder, 6% by weight onion powder, 10% by weight anchovy powder, 10% by weight seaweed powder and 10% by weight kelp powder Ramen soup was prepared by mixing 8 wt% shrimp powder.

Example 2

The same method as in Example 1 was performed except that goat bone broth and chicken bone broth were used in the cotton preparation of Example 1 in 80 wt% of the sewage powder, 13 wt% of the wheat flour, 3 wt% of the starch, and 4 wt% of the gluten. It was.

Example 3

Except for using mussel powder 85% by weight, 10% by weight wheat flour, 2% by weight starch and 3% by weight gluten in lamb cotton and duck bone broth in the cotton preparation of Example 1 was carried out in the same manner as in Example 1 It was.

Example 4

The same process as in Example 1 was performed except that 10 wt% of the prepared anchovy powder, saury powder, kelp powder, and seaweed powder was further added in the cotton preparation of Example 1.

Example 5

Except for using the prepared leek broth together with goat bone broth and chicken bone broth in the cotton preparation of Example 2 was carried out in the same manner as in Example 2.

The noodles of the high calcium ramen prepared in Examples 1 to 5 were clad, spun and mussel boiled broth, and boiled with the addition of powdered soup, and 10 professional sensory inspectors provided the texture of the noodles and the spicy and cool taste of the soup. And, after assessing the overall eating feeling by the five-point scale method as shown in Table 1, the results are shown in Table 2 below. At this time, Examples 1 and 4 using the clam powder in the preparation of cotton was cooked using the clam boiled broth, Examples 2 and 5 using the clam powder was cooked using the clam boiled broth, Example 3 using mussel powder Silver mussels cooked using boiled broth.

score Texture of cotton A spicy taste of broth Cool taste of broth Overall preference 5 points Very soft and dull Very spicy Very cool Very tasty 4 points Soft and dull Spicy coolness Good taste 3 points usually usually usually usually 2 points Rough and rugged Flat and feeling Flat and feeling Bad taste 1 point Very rough and turquoise Very flat and feeling Very flat and feeling Very bad

division Example 1 Example 2 Example 3 Example 4 Example 5 Original Ramen Texture of cotton 4.3 4.2 4.1 4.2 4.3 3.7 Broth flavor A spicy taste 4.4 4.3 4.4 4.3 4.5 3.6 Cool taste 4.5 4.4 4.4 4.6 4.6 3.3 Overall taste 4.4 4.3 4.3 4.4 4.5 4.5

As shown in Table 1, the high calcium ramen of Examples 1 to 5 prepared according to the present invention has better texture of noodles, has a rich and cool soup taste compared to conventional ramen using a chemical seasoning, and has an overall odor. It was confirmed that the results also showed excellent texture.

Although the present invention has been described as the preferred embodiment mentioned above, it is possible to make various modifications or variations without departing from the spirit and scope of the invention. The appended claims also cover such modifications and variations as fall within the spirit of the invention.

Claims (5)

Crushed clam meat of any one selected from gynecology, mussels and clams, and 75 to 85% by weight of the crushed clam meat, 10 to 15% by weight wheat flour, 1 to 5% by weight starch and 5 to 20% by weight gluten duck, chicken bone Preparing a noodles by mixing any one or more broths selected from broths cooked with goat bone and lamb bones; And
Preparing a powdered soup by drying and pulverizing hydration, mussels, clams, garlic, onions, anchovies, seaweed, kelp, and shrimp sashimi;
High calcium ramen manufacturing method comprising a. The method of claim 1,
Anchovy, saury, kelp and seaweed production method for the high calcium ramen characterized in that further adding during the manufacturing of the noodles. The method of claim 1,
Method of producing a high calcium ramen, characterized in that further adding leek during the dough production. The method of claim 1,
The high calcium ramen is a method of producing a high calcium ramen, characterized in that it is cooked using clam broth obtained by boiling any one of the clams selected from clap, mussels and clams. The method of claim 1,
The high calcium ramen is a method of producing a high calcium ramen, characterized in that the sealing ramen or disposable container ramen.