KR101409982B1 - Ramen using pheasant and methods for producing thereof - Google Patents
Ramen using pheasant and methods for producing thereof Download PDFInfo
- Publication number
- KR101409982B1 KR101409982B1 KR1020120063198A KR20120063198A KR101409982B1 KR 101409982 B1 KR101409982 B1 KR 101409982B1 KR 1020120063198 A KR1020120063198 A KR 1020120063198A KR 20120063198 A KR20120063198 A KR 20120063198A KR 101409982 B1 KR101409982 B1 KR 101409982B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- powder
- flour
- pheasant
- soup
- Prior art date
Links
- 241000286209 Phasianidae Species 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 99
- 235000013312 flour Nutrition 0.000 claims abstract description 87
- 235000014347 soups Nutrition 0.000 claims abstract description 57
- 240000007594 Oryza sativa Species 0.000 claims abstract description 46
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 46
- 235000009566 rice Nutrition 0.000 claims abstract description 46
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 235000021307 Triticum Nutrition 0.000 claims abstract description 25
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 23
- 229920000742 Cotton Polymers 0.000 claims abstract description 22
- 244000299507 Gossypium hirsutum Species 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 claims abstract description 19
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 18
- 235000012149 noodles Nutrition 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 241001454694 Clupeiformes Species 0.000 claims abstract description 14
- 241000238557 Decapoda Species 0.000 claims abstract description 14
- 235000019513 anchovy Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 12
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 12
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 11
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 10
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 10
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 10
- 239000003760 tallow Substances 0.000 claims abstract description 6
- 244000088415 Raphanus sativus Species 0.000 claims abstract 5
- 241000209140 Triticum Species 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 11
- 238000003307 slaughter Methods 0.000 claims description 11
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 10
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 9
- 239000001728 capsicum frutescens Substances 0.000 claims description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 8
- 108010068370 Glutens Proteins 0.000 claims description 8
- 235000021312 gluten Nutrition 0.000 claims description 8
- 240000005979 Hordeum vulgare Species 0.000 claims description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 2
- 240000007124 Brassica oleracea Species 0.000 claims 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims 2
- 241000722363 Piper Species 0.000 claims 2
- 235000021203 leek's soup Nutrition 0.000 claims 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 4
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 241000220259 Raphanus Species 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 13
- 239000003921 oil Substances 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 240000003183 Manihot esculenta Species 0.000 description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 7
- 235000004347 Perilla Nutrition 0.000 description 7
- 244000124853 Perilla frutescens Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 229920001592 potato starch Polymers 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 238000012856 packing Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 244000203593 Piper nigrum Species 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 239000010408 film Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 241001247145 Sebastes goodei Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 210000000887 face Anatomy 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 229940012843 omega-3 fatty acid Drugs 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 239000010409 thin film Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- RNFJDJUURJAICM-UHFFFAOYSA-N 2,2,4,4,6,6-hexaphenoxy-1,3,5-triaza-2$l^{5},4$l^{5},6$l^{5}-triphosphacyclohexa-1,3,5-triene Chemical compound N=1P(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP=1(OC=1C=CC=CC=1)OC1=CC=CC=C1 RNFJDJUURJAICM-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272517 Anseriformes Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 241001149724 Cololabis adocetus Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000003063 flame retardant Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000006014 omega-3 oil Substances 0.000 description 1
- 235000020665 omega-6 fatty acid Nutrition 0.000 description 1
- 229940033080 omega-6 fatty acid Drugs 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/1882—Polyunsaturated fatty acids
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Mechanical Engineering (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 꿩 진액이 포함된 면을 이용한 라면 및 그의 제조방법에 관한 것으로서, 전체 면 100 중량%에 대해서 쌀가루 55 내지 65 중량%, 밀가루 17 내지 23 중량% 및 전분 17 내지 23 중량%의 비율로 배합한 면; 전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%으로 이루어진 양념스프; 및 고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추로 이루어진 건더기스프를 포함하는 라면 및 이를 제조하는 방법을 제공한다.The present invention relates to a ram noodle using a cotton containing pheasant essence and a method for producing the same, wherein a ratio of 55 to 65 wt% of rice flour, 17 to 23 wt% of wheat flour and 17 to 23 wt% of starch to 100 wt% Blended cotton; The present invention relates to a method for preparing a whole spice soup, comprising the steps of: 35 to 45% by weight of a shrimp powder, 15 to 25% by weight of anchovy powder, 7 to 13% by weight of tallow powder, 7 to 13% by weight of clam powder, A spice soup consisting of 3 to 7% by weight of powder and 7 to 13% by weight of pheasant meat powder; And a ramen soup comprising chili, radish, Chinese cabbage, coriander, garlic, mushroom, paprika and leek, and a method for producing the same.
Description
본 발명은 꿩 진액 또는 꿩고기가루가 배합된 라면 및 이를 제조하기 위한 방법으로서, 꿩 특유의 냄새가 나는 것을 방지하여 식용에 적합할 뿐만 아니라 영양이 풍부한 라면 및 이를 제조하는 방법에 관한 것이다.The present invention relates to a ramen containing pheasant essence or pheasant meat powder and a method for producing the same, which is not only suitable for edible use but also prevents smell unique to a pheasant, and also relates to a nourishing ramen and a method for producing the same.
라면은 현대인이 많이 애용하는 기호식품 중 하나로서, 시중에는 많은 종류의 제품들이 제공되고 있다. 하지만 라면은 제조 공정상 기름에 면을 튀긴 후 건조시키는 단계를 거치는 것이 대부분이어서, 다른 식품에 비해 높은 열량을 가지며, 성인병의 원인이 되는 지방이나 콜레스테롤 등이 다량 함유되어 있고, 스프에도 인체에 해로운 화학물질이 다량 함유되어 있어서, 인체의 건강을 해치는 문제점이 있다.Ramen is one of the favorite foods that modern people love, and there are many kinds of products available on the market. However, most of the ramen noodles are fried in oil during the manufacturing process and then dried. Therefore, they have higher calories than other foods, they contain large amounts of fat and cholesterol which cause adult diseases, It contains a large amount of chemical substances, which may harm the health of the human body.
라면이 가지는 영양 및 건강에 있어서의 상기 문제점을 극복하고자, 라면의 맛과 영양을 개선하기 위한 노력이 지속되어 왔다.Efforts have been made to improve the taste and nutrition of ramen noodles in order to overcome the aforementioned problems in nutrition and health of ramen noodles.
한편, 꿩은 주로 한국, 중국 동부 및 아시아 중남부 등지에 분포하는 대표적인 텃새이다. 꿩은 추위 및 더위에 강할 뿐만 아니라 왕성한 활동력을 가지며, 병에도 강한 특징이 있다. 꿩고기는 타 육류와 달리 섬유소가 가늘고 연하며, 근육질에도 지방이 전혀 섞여 있지 않은 고단백 저지방 식품으로서, 담백하고 소화가 잘 되며,기력을 보충하고 눈을 맑게 해주며 피부노화를 방지하는, 보양식 또는 미용식으로 적합한 식품이다.On the other hand, pheasants are mainly resident birds distributed in Korea, Eastern China, and Central and South Asia. Pheasants are strong not only in cold and heat, but also in vigorous activity and are resistant to disease. Pheasant meat is a high-protein low-fat food that is thin and soft and has no muscular or fat content. It is light and well digested, and it supplements vitality, cleanses the eyes and prevents skin aging. It is a food suitable for beauty.
꿩고기에는 인체 내에서 합성되지 못하는 8종의 필수 아미노산이 함유되어 있어서 이상적인 단백질 식품이다. 꿩고기는 청어, 고등어, 꽁치 등과 같은 등푸른 생선 및 식물에 많이 들어 있는 필수 지방산의 일종인 오메가3 지방산을 함유하고 있는데, 오메가3 지방산은 콜레스테롤을 축적시키는 오메가6 지방산과는 달리 콜레스테롤을 억제시키는 작용을 하고, 눈을 맑게 하고 혈액 내 불순물도 제거하는 역할을 한다. 따라서 꿩고기는 다른 육류에 비하여 성인병 예방에 좋을 뿐만 아니라 성장기 어린이, 학생 및 직장인의 건강 관리에 아주 좋은 식품이다. It is an ideal protein food because it contains 8 essential amino acids that can not be synthesized in the human body. Pheasant meat contains omega-3 fatty acid, a kind of essential fatty acid that is rich in fish and plants, such as herring, mackerel, and saury. Omega-3 fatty acids, unlike omega-6 fatty acids that accumulate cholesterol, , Cleans the eyes and removes impurities in the blood. Therefore, pheasant meat is not only better for prevention of adult disease than other meat, but also a good food for the health of children, students and workers in growing age.
본 발명의 목적은 꿩 진액이 배합된 면과 스프로 이루어진 라면을 제공하는 것이다.It is an object of the present invention to provide a ramen made of cotton and soup formulated with pheasant essence.
본 발명의 다른 목적은 면과 꿩고기가루가 포함된 천연 성분의 스프로 이루어진 라면을 제공하는 것이다.Another object of the present invention is to provide a ramen made of a natural ingredient soup containing cotton and pheasant meat powder.
본 발명의 다른 목적은 꿩 진액이 배합된 면과 꿩고기가루가 포함된 천연 성분의 스프로 이루어진 라면을 제공하는 것이다.Another object of the present invention is to provide a ramen made of a soup of natural ingredients containing pheasant essence-mixed cotton and pheasant meat powder.
본 발명의 다른 목적은 꿩 진액이 배합된 면과 스프로 이루어진 라면의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a process for producing ramen consisting of a surface and a soup blended with pheasant essence.
본 발명의 다른 목적은 면과 꿩고기가루가 포함된 천연 성분의 스프로 이루어진 라면의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing a ramen made of a natural ingredient soup containing cotton and pheasant meat powder.
본 발명의 다른 목적은 꿩 진액이 배합된 면과 꿩고기가루가 포함된 천연 성분의 스프로 이루어진 라면의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing a ramen noodle comprising a soup of a natural ingredient containing a pheasant herbal liquid and a pheasant meat powder.
본 발명은 전체 면 100 중량%에 대해서 쌀가루 50 내지 55 중량%, 밀가루 15 내지 20 중량%, 전분 15 내지 20 중량% 및 꿩 진액 8 내지 12 중량%의 비율로 배합한 면을 포함하는 라면을 제공한다.
The present invention provides a ram noodle comprising a blend of 50 to 55% by weight of rice flour, 15 to 20% by weight of wheat flour, 15 to 20% by weight of starch and 8 to 12% by weight of pheasant flour, based on 100% do.
본 발명은 전체 면 100 중량%에 대해서 쌀가루 55 내지 65 중량%, 밀가루 17 내지 23 중량% 및 전분 17 내지 23 중량%의 비율로 배합한 면; 전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%으로 이루어진 양념스프; 및 고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추로 이루어진 건더기스프를 포함하는 라면을 제공한다.The present invention relates to a cotton blend comprising 55 to 65% by weight of rice flour, 17 to 23% by weight of wheat flour and 17 to 23% by weight of starch, based on 100% by weight of the whole cotton; The present invention relates to a method for preparing a whole spice soup, comprising the steps of: 35 to 45% by weight of a shrimp powder, 15 to 25% by weight of anchovy powder, 7 to 13% by weight of tallow powder, 7 to 13% by weight of clam powder, A spice soup consisting of 3 to 7% by weight of powder and 7 to 13% by weight of pheasant meat powder; And ramen soup consisting of red pepper, radish, Chinese cabbage, green onion, garlic, mushroom, paprika and leek.
본 발명은 전체 면 100 중량%에 대해서 쌀가루 50 내지 55 중량%, 밀가루 15 내지 20 중량%, 전분 15 내지 20 중량% 및 꿩 진액 8 내지 12 중량%의 비율로 배합한 면; 전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%으로 이루어진 양념스프; 및 고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추로 이루어진 건더기스프를 포함하는 라면을 제공한다.The present invention relates to a flame retardant composition comprising 50 to 55% by weight of rice flour, 15 to 20% by weight of wheat flour, 15 to 20% by weight of starch and 8 to 12% by weight of pheasant essence, based on 100% The present invention relates to a method for preparing a whole spice soup, comprising the steps of: 35 to 45% by weight of a shrimp powder, 15 to 25% by weight of anchovy powder, 7 to 13% by weight of tallow powder, 7 to 13% by weight of clam powder, A spice soup consisting of 3 to 7% by weight of powder and 7 to 13% by weight of pheasant meat powder; And ramen soup consisting of red pepper, radish, Chinese cabbage, green onion, garlic, mushroom, paprika and leek.
본 발명은 전체 면 100 중량%에 대해서 쌀가루 50 내지 55 중량%, 밀가루 15 내지 20 중량%, 전분 15 내지 20 중량% 및 꿩 진액 8 내지 12 중량%의 비율로 배합한 면을 반죽하는 단계; 상기 반죽을 압연하여 성형하는 단계; 상기 성형된 면을 증숙하는 단계; 상기 증숙한 면을 냉각하는 단계; 및 상기 냉각된 면을 스프와 함께 포장하는 단계를 포함하는 라면의 제조방법을 제공한다.The present invention relates to a method for producing a rice flour, which comprises kneading a cotton blend containing 50 to 55% by weight of rice flour, 15 to 20% by weight of wheat flour, 15 to 20% by weight of starch and 8 to 12% Rolling and molding the dough; Boiling the molded surface; Cooling the mature surface; And packaging the cooled surface with a soup.
본 발명은 전체 면 100 중량%에 대해서 쌀가루 55 내지 65 중량%, 밀가루 17 내지 23 중량% 및 전분 17 내지 23 중량%의 비율로 배합한 면을 반죽하는 단계; 상기 반죽을 압연하여 성형하는 단계; 상기 성형된 면을 증숙하는 단계; 상기 증숙한 면을 냉각하는 단계; 및 상기 냉각된 면을, 전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%으로 이루어진 양념스프와 고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추로 이루어진 건더기스프와 함께 포장하는 단계를 포함하는 라면의 제조방법을 제공한다.The present invention relates to a method for producing a flaky flour, comprising kneading a cotton blend containing 55 to 65% by weight of rice flour, 17 to 23% by weight of wheat flour and 17 to 23% by weight of starch, based on 100% Rolling and molding the dough; Boiling the molded surface; Cooling the mature surface; And the cooled surface is prepared by mixing 35 to 45 wt% of barley shrimp powder, 15 to 25 wt% of anchovy powder, 7 to 13 wt% of kelp powder, 7 to 13 wt% of clam powder, 100 wt% of roasted soybean flour 3 to 7% by weight, perilla seed flour 3 to 7% by weight and pheasant flesh flour 7 to 13% by weight and packed with a soup consisting of red pepper, radish, Chinese cabbage, green onion, garlic, mushroom, paprika and leek Wherein the method comprises the steps of:
본 발명은 전체 면 100 중량%에 대해서 쌀가루 50 내지 55 중량%, 밀가루 15 내지 20 중량%, 전분 15 내지 20 중량% 및 꿩 진액 8 내지 12 중량%의 비율로 배합한 면을 반죽하는 단계; 상기 반죽을 압연하여 성형하는 단계; 상기 성형된 면을 증숙하는 단계; 상기 증숙한 면을 냉각하는 단계; 및 상기 냉각된 면을, 전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%으로 이루어진 양념스프와 고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추로 이루어진 건더기스프와 함께 포장하는 단계를 포함하는 라면의 제조방법을 제공한다.The present invention relates to a method for producing a rice flour, which comprises kneading a cotton blend containing 50 to 55% by weight of rice flour, 15 to 20% by weight of wheat flour, 15 to 20% by weight of starch and 8 to 12% Rolling and molding the dough; Boiling the molded surface; Cooling the mature surface; And the cooled surface is prepared by mixing 35 to 45 wt% of barley shrimp powder, 15 to 25 wt% of anchovy powder, 7 to 13 wt% of kelp powder, 7 to 13 wt% of clam powder, 100 wt% of roasted soybean flour 3 to 7% by weight, perilla seed flour 3 to 7% by weight and pheasant flesh flour 7 to 13% by weight and packed with a soup consisting of red pepper, radish, Chinese cabbage, green onion, garlic, mushroom, paprika and leek Wherein the method comprises the steps of:
본 발명은 상기 라면의 제조방법에 있어서, 면을 증숙하는 단계와 면을 냉각하는 단계 사이에 면을 유탕하는 단계를 더 포함하는 것을 특징으로 하는 라면의 제조방법을 제공한다.The present invention further provides a method of manufacturing a ramen, which comprises the step of boiling the surface between the step of ripening the surface and the step of cooling the surface.
본 발명에 의하면, 꿩 진액이 배합된 면 또는 꿩고기가루가 배합된 스프를 포함하는 라면을 제조할 수 있고, 이로써 영양가가 풍부하고 고단백 저지방 건강식품을 제공할 수 있다.According to the present invention, it is possible to produce a ramen containing a soup containing pheasant herbal juices or poultry meat powder mixed therein, thereby providing a nutritional rich, high-protein low-fat healthy food.
도 1은 본원 발명의 라면 제조방법의 단계를 나타낸 것이다.Fig. 1 shows the steps of the method of manufacturing a ramen of the present invention.
본 발명에 들어가는 재료는 다음과 같다.The materials for the present invention are as follows.
쌀가루Rice flour
쌀을 효소가 첨가된 물에 넣어 조직을 헐겁게 한 뒤 압축공기로 미세한 가루상태로 만든다. 쌀은 1시간 이상만 물에 불려도 손으로 조금씩 으깨지는데 효소를 첨가하여 불리면 조직이 한결 헐겁게 된다. 쌀가루의 입자가 고울수록 찰기가 좋고 입자가 거칠수록 찰기가 떨어지는데, 이로써 쌀가루의 입자가 고울수록 밀가루의 특성과 유사해지는 성질을 가진다는 것을 알 수 있다. 밀가루로 라면의 면을 제조할 때 밀가루의 탄성을 높이기 위하여 인체에 이롭지 않은 글루텐을 사용하는 것이 일반적인데 반하여, 밀가루보다 입자가 고운 쌀가루로 만들면 탄성도 좋으면서 인체에도 좋은 라면을 만들 수 있다. 쌀가루는 제분기로 400 메시 이상 곱게 빻은 것을 사용하는 것이 바람직하다. 쌀가루의 입자가 미세할수록 탄성이 좋아지고 밀가루와 그 특성이 비슷해지므로, 제분기술이 더 좋아지면 100% 쌀로 라면을 생산할 수 있을 것이다. 본원 발명에서 라면의 면을 배합함에 있어서 쌀가루의 함량은 반죽에 꿩 진액을 포함하는 경우에는 전체 면 100 중량%에 대하여 50 내지 55 중량%이며, 바람직하게는 53.6 중량%이고, 꿩 진액을 포함하지 않는 경우에는 전체 면 100 중량%에 대하여 55 내지 65 중량%이며, 바람직하게는 60 중량%이다.The rice is put into the enzyme-added water to loosen the tissue and make it into fine powder with compressed air. Even if rice is cooked in water for more than 1 hour, the rice is crushed a little by hand. When it is added by adding enzyme, the tissue becomes loose. As the grain size of the rice flour is higher, the stickiness is better and the roughness of the grain is lowered. As a result, the grain size of the rice flour is similar to that of wheat flour. It is common to use gluten which is not effective on the human body in order to increase the elasticity of wheat flour when making flour with cotton flour. On the other hand, when rice flour is more fine than wheat flour, it is good in elasticity and can make a good ramen. Rice flour is preferably milled at 400 mesh or more. The finer the particles of rice flour, the better the elasticity and the similar characteristics of flour, so if the milling technique gets better, it will be possible to produce ramen with 100% rice. In the present invention, the content of the rice flour is 50 to 55% by weight, preferably 53.6% by weight based on 100% by weight of the whole surface when the dough contains pheasant jelly, It is 55 to 65% by weight, preferably 60% by weight based on 100% by weight of the whole surface.
밀가루flour
밀가루는 일반 시중에서 구입할 수 있는 밀가루를 사용하고, 바람직하게는 우리밀가루를 사용한다. 밀가루의 함량은 반죽에 꿩 진액을 포함하는 경우에는 전체 면 100 중량%에 대하여 15 내지 20 중량%이며, 바람직하게는 17.9 중량%이고, 꿩 진액을 포함하지 않는 경우에는 전체 면 100 중량%에 대하여 17 내지 23 중량%이며, 바람직하게는 20 중량%이다. 다만 본 발명에는 글루텐을 포함하지 않는다.Wheat flour is commercially available flour, preferably wheat flour. The content of wheat flour is 15 to 20% by weight, preferably 17.9% by weight, based on 100% by weight of the whole cotton when the pudding is contained in the dough, 17 to 23% by weight, preferably 20% by weight. However, the present invention does not include gluten.
전분Starch
전분의 함량은 반죽에 꿩 진액을 포함하는 경우에는 전체 면 100 중량 %에 대하여 15 내지 20 중량%이며, 바람직하게는 17.9 중량%이고, 꿩 진액을 포함하지 않는 경우에는 전체 면 100 중량%에 대하여 17 내지 23 중량%이며, 바람직하게는 20 중량%이다. 바람직하게는, 본 발명의 전분은 감자 전분 및 타피오카 전분으로 구성된 것이다. 보다 바람직하게는, 본 발명의 전분의 함량은 반죽에 꿩 진액을 포함하는 경우에는 전체 면 100 중량%에 대하여 감자 전분 10 내지 12.5 중량% 및 타피오카 전분 5 내지 7 중량%이며, 꿩 진액을 포함하지 않는 경우에는 전체 면 100 중량%에 대하여 감자 전분 11 내지 15 중량% 및 타피오카 전분 5 내지 9 중량%이다.The starch content is 15 to 20% by weight, preferably 17.9% by weight, based on 100% by weight of the whole surface when the pudding is contained in the dough. When the pheasant essence is not contained, 17 to 23% by weight, preferably 20% by weight. Preferably, the starch of the present invention is comprised of potato starch and tapioca starch. More preferably, the starch content of the present invention is 10 to 12.5% by weight of potato starch and 5 to 7% by weight of tapioca starch, based on 100% by weight of the whole surface when the dough contains pheasant essence, 11 to 15% by weight of potato starch and 5 to 9% by weight of tapioca starch based on 100% by weight of the whole surface.
꿩 진액Pheasant essence
발명에서 사용된 꿩은 야생 꿩이든 사육된 꿩이든 불문한다. 바람직하게는 넓은 장소에서 사육하고, 무공해 먹이를 공급하여 스트레스를 받지 않도록 사육된 꿩을 사용한다. 다만 꿩 진액을 추출함에 있어서 꿩의 가죽과 가죽과 속살사이에 위치한 얇은 막을 모두 제거한다. 본 발명에서 사용되는 꿩 진액의 함량은 전체 면 100 중량%에 대해서 8 내지 12 중량%이며, 바람직하게는 10.7 중량%이다.The pheasant used in the invention does not matter whether it is a wild pheasant or a breeding pheasant. Preferably, they are raised in a large area and supplied with pollution-free food to use as a pheasant raised to avoid stress. However, when extracting pheasant juice, remove all of the thin film between the skin of the pheasant and the skin of the pheasant. The content of pheasant essence used in the present invention is 8 to 12% by weight, preferably 10.7% by weight, based on 100% by weight of the whole surface.
양념스프Seasoning Soup
본 발명의 양념스프는 라면 국물의 맛을 내는 첨가물로서, 보리새우가루, 멸치가루, 다시마가루, 바지락가루, 볶은 콩가루, 들깨가루, 꿩고기가루를 포함하고 있으나 이에 국한되는 것은 아니다. The spice soup of the present invention is an additive for taste of ramen soup, including, but not limited to, barley shrimp powder, anchovy powder, kelp powder, clove powder, roasted soybean flour, perilla powder and pheasant meat powder.
본 발명의 양념스프의 모든 재료는 천연재료로 만드는 것에 그 특징이 있다. 일반 시중의 라면에는 정제염, 정백당, 간장분말, 소고기 풍미분말, 진한 조미분, 매운맛 분말, 캐러밀, 후추분말, 양파분말, 마늘분말, 육수맛 조이베이스 등이 첨가물로 사용되고, 나트륨 성분함량이 높은 정제염과 간장분말을 사용하는바 라면을통해 많은 염분을 섭취할 수 밖에 없다. 또한 MSG, IMP 또는 GMP 등의 화학조미료도 포함하는데, MSG는 글루타민산 나트륨의 역할로 감칠맛을 내는 조미료이고, IMP와 GMP는 핵산계열의 천연조미료로서 IMP는 육류와 어류의 맛을 내고, GMP는 구수한 맛을 냅니다. 다만 화학조미료의 과도한 섭취는 인체에 치명적인 병을 유발할 수 있다.All the materials of the spice soup of the present invention are characterized by being made of natural materials. In general, ramen is used as an additive for tablets, black pepper, soybean powder, beef flavor powder, deep flavor powder, hot flavor powder, caramel, pepper powder, onion powder, garlic powder, If you use refined salt and soy sauce powder, you will have to consume a lot of salt through the noodles. It also contains chemical seasonings such as MSG, IMP or GMP. MSG is a seasoning that gives a rich flavor due to the role of sodium glutamate. IMP and GMP are natural seasoning of nucleic acid series. IMP is meat and fish flavor. It tastes delicious. However, excessive intake of chemical seasoning can cause fatal diseases to the human body.
이에 본 발명의 양념스프에서는 짠맛을 내기 위해 식염이나 천일염 같은 것을 사용하지 않고, 짠 맛을 2차 거름방식으로 얻을 수 있는 천연적이고 자연적인 맛을 추구하기 위해, 새우, 멸치, 다시마, 바지락과 같은 천연 재료를 사용하고, 매운맛을 내기 위해 고추, 마늘, 파와 같은 채소를 사용하였으며, 고소한 맛을 내기 위해 콩이나 들깨를 스프로 만들었다. 또한 꿩의 맛과 영양을 고려하여, 꿩고기를 가루로 만들어 사용하는 방식을 채택하였다.Therefore, in order to obtain a salty taste, the salty taste of the present invention is not used such as salt and sun salt, and in order to pursue a natural and natural taste that can obtain a salty taste by a second manure method, We used natural ingredients and used vegetables such as pepper, garlic, and persimmon to make a spicy taste. We made beans and perilla soup to make a delicious taste. In addition, considering the taste and nutrition of pheasant, pheasant gyeonggi was made by using the powder method.
바람직하게는, 본 발명의 양념스프는, 전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%를 포함한다. Preferably, the seasoning soup of the present invention comprises 35 to 45% by weight of barley shrimp powder, 15 to 25% by weight of anchovy powder, 7 to 13% by weight of kelp powder, 7 to 13% by weight of clam powder, 3 to 7% by weight of roasted soybean flour, 3 to 7% by weight of perilla seed powder and 7 to 13% by weight of pheasant meat flour.
보다 바람직하게는, 본 발명의 양념스프의 구성은, 전체 양념스프 100 중량%에 대해서 보리새우가루 40 중량%, 멸치가루 20 중량%, 다시마가루 10 중량%, 바지락가루 10 중량%, 볶은 콩가루 5 중량%, 들깨가루 5 중량% 및 꿩고기가루 10 중량%를 포함한다.More preferably, the spice soup composition of the present invention is composed of 40 wt% of shrimp powder, 20 wt% of anchovy powder, 10 wt% of kelp powder, 10 wt% of clam powder, 10 wt% of roasted soybean powder , 5 wt% of the perilla seed powder, and 10 wt% of the pheasant meat powder.
건더기스프Stewed soup
본 발명의 건더기스프는 라면의 식감과 맛을 향상시키기 위한 것으로서, 고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추 등을 잘게 썬 것을 포함하고 있으나 이에 국한되지는 않는다. 칼칼한 라면의 맛을 위해 청양고추를 사용할 수 있고, 맛과 건강을 위해 표고버섯을 사용할 수도 있다.The roasted soup of the present invention is for improving the texture and taste of ramen, including, but not limited to, chopped red pepper, radish, Chinese cabbage, green onion, garlic, mushroom, paprika and leek. You can use Cheongyang red pepper for the taste of Kal-ram Ramen, and you can use shiitake mushrooms for taste and health.
보조스프Auxiliary soup
본 발명의 보조스프는 라면을 먹는 사람의 성향에 따라서 맛을 조절할 수 있게 하는 첨가물로서, 청고추가루와 간장을 포함하나 이에 국한되지는 않는다. 원하는 양만큼을 조절할 수 있도록 보조스프는 별도로 포장한다.
The auxiliary soup of the present invention is an additive which enables the taste to be controlled according to the taste of the person who eats the ramen, including, but not limited to, chili pepper powder and soy sauce. The auxiliary soup is packed separately so that you can adjust it as much as you like.
본 발명의 라면을 제조하는 방법은 다음과 같다.The method for producing the ramen of the present invention is as follows.
A. 면 제조공정A. Cotton manufacturing process
(1) 꿩 진액의 추출공정(1) Extraction process of pheasant essence
꿩을 도축하여 가죽을 제거한 뒤 130 내지 140℃ 물에서 10 내지 11 시간동안 고아 꿩 진액을 준비한다. 바람직하게는 130℃에서 10시간동안 고아 꿩 진액을 준비한다. The pheasants are slaughtered to remove the leather, and then the orphan pheasant juice is prepared in water at 130 to 140 ° C for 10 to 11 hours. Preferably, the orphan pheasant solution is prepared at 130 DEG C for 10 hours.
구체적으로 살펴보면, 꿩은 가죽과 속살 사이에 얇은 막이 형성되어 있는데, 도축하는데 있어서 물을 사용하면(습식도축) 상기 막이 증발하지 않아 꿩 특유의 냄새를 유발한다. 종래에는 꿩을 도축하는데 있어서 모두 상기 습식도축방법에 따랐다. 하지만 본원 발명자는, 닭이나 오리는 상기 습식도축방법에 의해 도축을 하여도 크게 문제되지는 않으나 꿩을 습식도축하는 경우에는 가공과 조리를 한 이후에도 사람에 따라 비린내를 느낄 수 있다는 문제를 인식하였다. 따라서 본 발명에서는 물을 사용하지 않고 꿩을 도축하는데(건식도축) 가죽과 속살을 분리하여 그 중간에 있는 막을 공기 중에 노출시켜 증발시킨다. 건식도축을 함으로써 꿩 특유의 냄새가 발생하는 것을 효과적으로 방지할 수 있다.Specifically, the pheasant has a thin film formed between the skin and the inner skin. When water is used for slaughter (wet slaughter), the film does not evaporate, causing a pheasant-specific odor. Conventionally, all slaughtering of pheasants was carried out according to the wet slaughter method described above. However, the inventors of the present invention have recognized that chicken or duck is not a serious problem even if slaughtered by the above-described wet slaughter method, but in case of wet slaughtering of pheasants, even after processing and cooking, the fish can feel fishy depending on the person. Therefore, in the present invention, the leather and the whip are separated from each other to dry the shed (dry slaughter) without using water, and the film in the middle is exposed to the air to evaporate. Dry slaughter can effectively prevent the occurrence of pheasant-specific odor.
속살만 취한 꿩을 물에 넣어 고온에서 장시간 고아서 진액을 추출한다. 상기 꿩을 고는 온도는 130℃ 내지 140℃이고, 바람직하게는 130℃이다. 상기 꿩을 고는 시간은 10시간 내지 11시간이고, 바람직하게는 10시간이다. 장끼 성조는 도축시 900g 내지 1100g 정도이며, 일반적으로는 1000g이다. 닭이나 오리와는 달리 꿩은 뼈의 내부 공간이 많이 비어있으나 꿩의 겉 뼈가 강하여 쉽게 부러지지 않으므로, 진액을 추출할 때 뼈 속의 영양 성분을 고스란히 받아 낼 수 있는 특징이 있다. 이렇게 추출한 꿩 진액은 냄새가 구수하고, 노르스름한 빛깔을 가지며, 그냥 마셔도 느끼하지 않고 소금을 약간 넣어 따뜻할 때 먹으면 진한 맛을 느낄 수 있다. 꿩 진액은 국, 찌개, 물김치 등에 첨가하면 그 뒷맛이 깔끔하고 개운할 뿐만 아니라 꿩 특유의 냄새도 나지 않는다. 추출된 꿩 진액은 팩으로 포장하여 급속 냉동 보관하면 오래도록 맛과 영양분을 유지할 수 있다. Put the pheasant, which has been drunk for a long time, in the water and extract the juice for a long time. The temperature for holding the pheasant is 130 ° C to 140 ° C, preferably 130 ° C. The time for picking the pheasant is 10 hours to 11 hours, preferably 10 hours. It is about 900g to 1100g when slaughtering, and is usually 1000g. Unlike chickens and ducks, the pheasants have a lot of internal space in the bones but they are not broken easily because of the strong bones of the pheasants. The extracted pheasant essence has a smell, has a yellowish hue, and does not feel like drinking, but you can taste a little bit of salt when you eat it when you eat it. Pheasant juice is added to the soup, stew, and water kimchi, and its aftertaste is clean and refreshing as well as pheasant-specific odor. Packaged pheasant essence is packed and preserved for a long time to keep taste and nutrients.
(2) 면의 반죽공정(2) Kneading process of cotton
세척기를 통해 효소성분이 포함된 물에 쌀을 장시간, 바람직하게는 1시간 이상 불린다. 불린 쌀을 건조기에 넣어 물기를 말린 후, 에어 제분기를 이용하여 말린 쌀에 에어를 쏘아 입자가 고운 쌀가루로 만든다. 준비된 쌀가루, 밀가루, 전분의 저장탱크에 각 가루를 저장하고, 각 저장탱크는 각 가루를 계량하여 배합기로 공급한다. 배합기에서 각 원료와 배합수를 투입하여 반죽을 한다.The rice is soaked in water containing the enzyme component through the washer for a long time, preferably for 1 hour or more. Dried rice is put into a dryer to dry the water, and then air is blown into the dried rice using an air knife to make fine rice flour. Each powder is stored in the prepared rice flour, flour, and starch storage tanks, and each storage tank is metered and supplied to the blender. The ingredients are mixed with each raw material in a blender and kneaded.
꿩 진액을 포함하는 면의 배합은 전체 면 100 중량%에 대해서 쌀가루 50 내지 55 중량%, 밀가루 15 내지 20 중량%, 전분 15 내지 20 중량% 및 꿩 진액 8 내지 12 중량%로 하여 반죽한다. 바람직하게는 면의 배합은 전체 면 100 중량%에 대하여 쌀가루 53.6 중량%, 밀가루 17.9 중량%, 전분 17.9 중량% 및 꿩 진액 10.7 중량%로 하여 반죽한다.The surface containing pheasant essence is kneaded at a ratio of 50 to 55% by weight of rice flour, 15 to 20% by weight of wheat flour, 15 to 20% by weight of starch and 8 to 12% by weight of pheasant essence, based on 100% Preferably, the blend is made by mixing 53.6% by weight of rice flour, 17.9% by weight of wheat flour, 17.9% by weight of starch and 10.7% by weight of pheasant herb relative to 100% by weight of the whole surface.
꿩 진액을 포함하지 않는 면의 배합은 전체 면 100 중량%에 대해서 쌀가루 55 내지 65 중량%, 밀가루 17 내지 23 중량% 및 전분 17 내지 23 중량%로 하여 반죽한다. 바람직하게는, 면의 배합은 전체 면 100 중량%에 대해서 쌀가루 60 중량%, 밀가루 20 중량% 및 전분 20 중량%로 하여 반죽을 한다.The blend containing no pheasant essence is composed of 55 to 65% by weight of rice flour, 17 to 23% by weight of wheat flour and 17 to 23% by weight of starch based on 100% by weight of the whole surface. Preferably, the blend is made by mixing 60% by weight of rice flour, 20% by weight of wheat flour and 20% by weight of starch with respect to 100% by weight of the whole surface.
(3) 면의 압연공정(3) Rolling of faces
배합기에서 만들어진 반죽을 압연하여 면대를 만든다. 압연기 종단에는 슬리터(slitter)를 설치하여 면대를 가늘고 꼬불꼬불하게 성형할 수 있도록 한다.Roll the dough made in the blender to make the face. At the end of the mill, a slitter is installed to allow the face to be formed thinly and wavily.
(4) 면의 (4) 증숙공정Steaming process
압연기를 통해 라면모양으로 성형된 면을 증숙기에 넣어 스팀으로 찐다. Through the rolling mill, the surface of the ramshaped shape is put into a boiler and steamed with steam.
(5) 면의 (5) 절단성형공정Cutting molding process
증숙된 면을 인장콘베어 설비를 이용하여 길이를 늘려 중량을 맞춘 뒤, 면을 시중에 파는 한 개의 중량에 맞추기 위해 절단성형기로 절단한다.The weight of the cooked surface is increased by stretching the length using a tension conveyor, and cut with a cutting machine to match the weight of the cotton to a single serving.
(6) 면의 (6) 유탕공정Boiling process
본 발명에서 유탕공정은 선택적으로 취할 수 있다. 면을 140 내지 150℃의 끓는 기름 솥을 경유한다. 튀김기름은 0.15 내지 0.2 이하의 낮은 산가를 유지하도록 조절된다. 라면이 튀겨짐에 따라 그만큼 기름이 면에 흡수되므로 소모된 양 만큼 새 기름을 보충한다. 유탕공정을 거친 면의 수분함량은 종래 35%에서 7% 정도로 감소된다. 유탕공정을 마친 면은 유절콘베어를 통해 전송하면서 기름기를 털어낼 수 있다.In the present invention, the heating process can be selectively performed. The surface is passed through a boiling oil pan at 140-150 ° C. The frying oil is adjusted to maintain a low acid value of 0.15 to 0.2 or less. As the ramen is fried, the oil is absorbed by the cotton, so it replenishes the new oil by the amount consumed. The moisture content of the surface after the water-heating process is reduced from about 35% to about 7%. After finishing the oiling process, the oil can be removed while transferring through the hollow conveyor.
(7) 면의 냉각공정(7) Cooling process of the surface
절단성형되거나 유탕된 면이 냉각기에 도착하면, 냉각 송풍기를 이용하여 상온에서 면을 냉각시킨다.When the cut molded or molten surface arrives at the cooler, the surface is cooled at room temperature using a cooling blower.
(8) 라면의 포장(8) Packing of ramen
냉각기에서 배출된 면을 분배 콘베어를 통해 포장기로 공급하고, 봉지에 스프를 투입하여 포장필름으로 포장한 후, 오토케이샤를 통해 포장된 면을 박스에 담는다.
The surface discharged from the cooler is supplied to the packing machine through the dispensing conveyor, the soup is put into the bag and packed in the packing film, and the packed side is put into the box through the auto casing.
B. B. 스프의Soup 제조공정 Manufacture process
(1) (One) 양념스프의Seasoned soup 제조 Produce
전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%로 하여 양념스프를 제조한다.The present invention relates to a method for preparing a whole spice soup, comprising the steps of: 35 to 45% by weight of a shrimp powder, 15 to 25% by weight of anchovy powder, 7 to 13% by weight of tallow powder, 7 to 13% by weight of clam powder, 3 to 7% by weight of powder and 7 to 13% by weight of pheasant meat powder.
(2) (2) 건더기스프의Of soup 제조 Produce
고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추를 잘게 썰고 전체 건더기스프의 양이 상기 양념스프와 동일한 양이 되도록 포장한다.Pepper, radish, Chinese cabbage, green onion, garlic, mushrooms, paprika and leek are chopped and packed so that the amount of whole soup is the same as that of the soup.
(3) (3) 보조스프의Auxiliary soup 제조 Produce
청고추가루와 간장을 각각 양념스프의 약 5분의 1의 양만큼 별도로 포장하여 준비한다.
Prepare chili pepper powder and soy sauce separately by packing about one-fifth of the seasoned soup separately.
실시예Example
실시예Example 1 One
세척기에서 쌀 3000g을 효소성분을 효소성분이 포함된 물에 1 시간 이상 불려 씻은 후 건조기에서 쌀을 말렸다. 말린 쌀을 에어 제분기를 이용하여 400 메시 이상의 미세한 가루로 만들어 쌀 저장탱크에 넣었다. 밀가루 1000g, 감자 전분 650g, 타피오카 전분 350g을 각각 준비하여 밀가루는 밀가루 저장탱크에 넣고, 감자 전분과 타피오카 전분은 전분 저장탱크에 넣었다. 한편, 꿩 10 마리를 건식도축한 후에, 물 약 50L에 넣고 대략 130℃에서 약 10시간 고아서 추출기를 이용하여 진액을 약 12L 정도 추출할 수 있었다. 배합기에 상기 쌀가루, 밀가루 및 전분을 공급하고, 꿩 진액을 약 0.6L 공급하여, 물 약 2900 ml 정도와 함께 반죽을 하였다. 배합기에서 만들어진 반죽을 압연기에 넣어서 면대를 만들고, 압연기에서 라면모양으로 성형된 면을 증숙기에서 넣어서 쪘다. 증숙된 면을 약 112g으로 맞추기 위해 인장콘베어에서 면의 길이를 신장시킨 후 절단성형기를 이용하여 약 112g에 맞추어 절단하였다. 절단된 면을 냉각 송풍기를 이용하여 상온에서 냉각시켰다. 냉각된 면을 분배 콘베어를 통해 포장기로 공급하고 봉지에 미리 만들어진 스프를 함께 투입하여 포장필름으로 포장을 하였다.
In the washing machine, 3000g of rice was washed in the water containing the enzyme component for more than one hour, and the rice was dried in the dryer. The dried rice was made into fine powder of 400 mesh or more by using an air knife and put in a rice storage tank. Flour 1000g, potato starch 650g, and tapioca starch 350g respectively. The flour was put into the flour storage tank, and the potato starch and tapioca starch were put into the starch storage tank. On the other hand, after 10 dry pheasants were slaughtered, they were added to about 50 L of water and extracted at about 130 ° C for about 10 hours, and about 12 L of the extract was extracted using an extractor. The rice flour, wheat flour and starch were supplied to a blender, and about 0.6 L of pheasant liquor was supplied and kneaded with about 2900 ml of water. Put the dough made in the blender into a rolling mill to make a cotton paddle. To adjust the cooked surface to about 112 g, the length of the surface was stretched on the tensile conveyor and cut to about 112 g using a cutting machine. The cut surface was cooled at room temperature using a cooling blower. The cooled surface was fed to the packing machine through the dispensing conveyor and the pre-made soup was put in the bag together and wrapped in a wrapping film.
실시예Example 2 2
세척기에서 쌀 3000g을 효소성분을 효소성분이 포함된 물에 1 시간 이상 불려 씻은 후 건조기에서 쌀을 말렸다. 말린 쌀을 에어 제분기를 이용하여 400 메시 이상의 미세한 가루로 만들어 쌀 저장탱크에 넣었다. 밀가루 1000g, 감자 전분 650g, 타피오카 전분 350g을 각각 준비하여 밀가루는 밀가루 저장탱크에 넣고, 감자 전분과 타피오카 전분은 전분 저장탱크에 넣었다. 배합기에 상기 쌀가루, 밀가루 및 전분을 공급하고 물 약 2900 ml 정도와 함께 반죽을 하였다. 배합기에서 만들어진 반죽을 압연기에 넣어서 면대를 만들고, 압연기에서 라면모양으로 성형된 면을 증숙기에서 넣어서 쪘다. 증숙된 면을 약 100g으로 맞추기 위해 인장콘베어에서 면의 길이를 신장시킨 후 절단성형기를 이용하여 약 100g에 맞추어 절단하였다. 절단된 면을 냉각 송풍기를 이용하여 상온에서 냉각시켰다. 냉각된 면을 분배 콘베어를 통해 포장기로 공급하고 봉지에 미리 만들어진 양념스프, 건더기스프 및/또는 보조스프를 함께 투입하여 포장필름으로 포장을 하였다. In the washing machine, 3000g of rice was washed in the water containing the enzyme component for more than one hour, and the rice was dried in the dryer. The dried rice was made into fine powder of 400 mesh or more by using an air knife and put in a rice storage tank. Flour 1000g, potato starch 650g, and tapioca starch 350g respectively. The flour was put into the flour storage tank, and the potato starch and tapioca starch were put into the starch storage tank. The rice flour, wheat flour and starch were fed to a blender and kneaded with about 2900 ml of water. Put the dough made in the blender into a rolling mill to make a cotton paddle. In order to adjust the cooked surface to about 100 g, the length of the surface was stretched on the tension conveyor and cut to about 100 g using a cutting machine. The cut surface was cooled at room temperature using a cooling blower. The cooled surface was fed to a packing machine through a dispenser conveyor and packaged with a pre-made spice soup, a soup stock and / or an auxiliary soup into a bag and wrapped in a packaging film.
투입된 양념스프는 보리새우가루 약 6g, 멸치가루 약 3g, 다시마가루 약 1.5g, 바지락가루 약 1.5g, 볶은 콩가루 약 0.75g, 들깨가루 약 0.75g 및 꿩고기가루 약 1.5g을 포함하는 총 약 15g이다.The seasoned soup was about 6g of barley shrimp powder, about 3g of anchovy powder, about 1.5g of kelp powder, about 1.5g of clam powder, about 0.75g of roasted soybean flour, about 0.75g of perilla powder and about 1.5g of pheasant meat powder 15 g.
투입된 건더기스프는 청양고추, 무, 배추, 파, 마늘, 표고버섯, 파프리카 및 부추 등을 잘게 썬 것으로 총 약 15g이다.The soup is made of chungyang red pepper, radish, Chinese cabbage, green onion, garlic, shiitake mushroom, paprika and leek.
투입된 보조스프는 청고추가루 약 3g 및 간장 약 3g으로 이루어져 총 약 6g이다.
The supplemented soup is composed of about 3g of chili powder and about 3g of soy sauce, totaling about 6g.
실시예Example 3 3
실시예 1과 동일한 방식으로 면을 준비하고 실시예 2에서 준비한 것과 같은 양념스프, 건더기스프 및/또는 보조스프와 함께 포장하여 라면을 제조하였다.
Cotton was prepared in the same manner as in Example 1 and packed with sauce, soup, and / or auxiliary soup as prepared in Example 2 to prepare ram noodles.
실시예Example 4 4
실시예 1과 동일한 방식으로 라면을 제조하였으나, 면을 중량에 맞게 절단한 이후에, 냉각에 앞서서 유탕공정을 더 경유하게 하였다. 즉 면을 약 140 내지 150℃의 끓는 기름에서 튀기며, 이때 튀김기름의 산가가 약 0.15 내지 0.2를 유지하도록 조절하였다.
A ram noodle was prepared in the same manner as in Example 1, but after the cotton was cut to the weight, the cooling process was further passed through before the cooling. That is, the surface is fried in boiling oil at about 140 to 150 DEG C, and the acid value of the frying oil is adjusted to maintain about 0.15 to 0.2.
비교예Comparative Example 1 One
실시예 1과 동일한 방식으로 라면을 제조하였으나, 면에 꿩 진액을 배합하지 않았다.
A ram noodle was prepared in the same manner as in Example 1, but no pheasant solution was added to the cotton noodle.
비교예Comparative Example 2 2
실시예 1과 동일한 방식으로 라면을 제조하였으나, 꿩을 습식도축방법에 의해 도축한 후 꿩 진액을 추출하였다.
The ramen was prepared in the same manner as in Example 1 except that the pheasant was slaughtered by a wet slaughter method and then pheasant extract was extracted.
비교예Comparative Example 3 3
실시예 1과 동일한 방식으로 라면을 제조하였으나, 쌀가루의 입자가 약 200메시가 되도록 제분하여 라면을 제조하였다.
A ram noodle was prepared in the same manner as in Example 1 except that the grain of the rice noodle was milled to about 200 mesh to prepare a ram noodle.
상기 실시예 1, 2 및 비교예 1 내지 3에 대한 면의 탄성, 꿩 특유의 냄새 및 수분함량을 비교한 결과는 아래와 같다.The results of the elasticity, peculiar smell and moisture content of the faces of Examples 1 and 2 and Comparative Examples 1 to 3 were as follows.
Claims (8)
상기 밀가루는 글루텐을 포함하지 않는 것을 특징으로 하는 라면.A cotton blend containing 50 to 55% by weight of rice flour, 15 to 20% by weight of wheat flour, 15 to 20% by weight of starch and 8 to 12% by weight of pheasant essence, based on 100%
Characterized in that the flour does not contain gluten.
전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%으로 이루어진 양념스프; 및
고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추로 이루어진 건더기스프
를 포함하는 라면으로서,
상기 밀가루는 글루텐을 포함하지 않는 것을 특징으로 하는 라면.A mixture of 55 to 65% by weight of rice flour, 17 to 23% by weight of wheat flour and 17 to 23% by weight of starch based on 100% by weight of the whole surface;
The present invention relates to a method for preparing a whole spice soup, comprising the steps of: 35 to 45% by weight of a shrimp powder, 15 to 25% by weight of anchovy powder, 7 to 13% by weight of tallow powder, 7 to 13% by weight of clam powder, A spice soup consisting of 3 to 7% by weight of powder and 7 to 13% by weight of pheasant meat powder; And
Pepper, radish, cabbage, leek, garlic, mushroom, paprika and leek soup
, ≪ / RTI >
Characterized in that the flour does not contain gluten.
전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%으로 이루어진 양념스프; 및
고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추로 이루어진 건더기스프
를 포함하는 라면으로서,
상기 밀가루는 글루텐을 포함하지 않는 것을 특징으로 하는 라면.50 to 55% by weight of rice flour, 15 to 20% by weight of flour, 15 to 20% by weight of starch and 8 to 12% by weight of pheasant essence, based on 100% by weight of the whole surface;
The present invention relates to a method for preparing a whole spice soup, comprising the steps of: 35 to 45% by weight of a shrimp powder, 15 to 25% by weight of anchovy powder, 7 to 13% by weight of tallow powder, 7 to 13% by weight of clam powder, A spice soup consisting of 3 to 7% by weight of powder and 7 to 13% by weight of pheasant meat powder; And
Pepper, radish, cabbage, leek, garlic, mushroom, paprika and leek soup
, ≪ / RTI >
Characterized in that the flour does not contain gluten.
상기 반죽을 압연하여 성형하는 단계;
상기 성형된 면을 증숙하는 단계;
상기 증숙한 면을 냉각하는 단계; 및
상기 냉각된 면을 스프와 함께 포장하는 단계
를 포함하는, 라면의 제조방법으로서,
상기 밀가루는 글루텐을 포함하지 않는 것을 특징으로 하는 라면의 제조방법.Kneading a mixture of 50 to 55% by weight of rice flour, 15 to 20% by weight of flour, 15 to 20% by weight of starch and 8 to 12% by weight of pheasant essence, based on 100% by weight of the whole surface;
Rolling and molding the dough;
Boiling the molded surface;
Cooling the mature surface; And
Wrapping the cooled surface with the soup
A method for producing a ramen noodle,
Wherein the wheat flour does not contain gluten.
상기 반죽을 압연하여 성형하는 단계;
상기 성형된 면을 증숙하는 단계;
상기 증숙한 면을 냉각하는 단계; 및
상기 냉각된 면을, 전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%으로 이루어진 양념스프와 고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추로 이루어진 건더기스프와 함께 포장하는 단계
를 포함하는, 라면의 제조방법으로서,
상기 밀가루는 글루텐을 포함하지 않는 것을 특징으로 하는 라면의 제조방법.Kneading a surface blended at a ratio of 55 to 65 wt% of rice flour, 17 to 23 wt% of wheat flour and 17 to 23 wt% of starch to 100 wt% of the whole surface;
Rolling and molding the dough;
Boiling the molded surface;
Cooling the mature surface; And
The cooled surface was prepared by adding 35 to 45 wt% of barley shrimp powder, 15 to 25 wt% of anchovy powder, 7 to 13 wt% of kelp powder, 7 to 13 wt% of clamshell powder, 3 to 13 wt% of roasted soybean flour And 7 to 13 wt% of pheasant meat powder, and a soup made of red pepper, radish, Chinese cabbage, green onion, garlic, mushroom, paprika and leek
A method for producing a ramen noodle,
Wherein the wheat flour does not contain gluten.
상기 반죽을 압연하여 성형하는 단계;
상기 성형된 면을 증숙하는 단계;
상기 증숙한 면을 냉각하는 단계; 및
상기 냉각된 면을, 전체 양념스프 100 중량%에 대해서 보리새우가루 35 내지 45 중량%, 멸치가루 15 내지 25 중량%, 다시마가루 7 내지 13 중량%, 바지락가루 7 내지 13 중량%, 볶은 콩가루 3 내지 7 중량%, 들깨가루 3 내지 7 중량% 및 꿩고기가루 7 내지 13 중량%으로 이루어진 양념스프와 고추, 무, 배추, 파, 마늘, 버섯, 파프리카 및 부추로 이루어진 건더기스프와 함께 포장하는 단계
를 포함하는, 라면의 제조방법으로서,
상기 밀가루는 글루텐을 포함하지 않는 것을 특징으로 하는 라면의 제조방법.Kneading a mixture of 50 to 55% by weight of rice flour, 15 to 20% by weight of flour, 15 to 20% by weight of starch and 8 to 12% by weight of pheasant essence, based on 100% by weight of the whole surface;
Rolling and molding the dough;
Boiling the molded surface;
Cooling the mature surface; And
The cooled surface was prepared by adding 35 to 45 wt% of barley shrimp powder, 15 to 25 wt% of anchovy powder, 7 to 13 wt% of kelp powder, 7 to 13 wt% of clamshell powder, 3 to 13 wt% of roasted soybean flour And 7 to 13 wt% of pheasant meat powder, and a soup made of red pepper, radish, Chinese cabbage, green onion, garlic, mushroom, paprika and leek
A method for producing a ramen noodle,
Wherein the wheat flour does not contain gluten.
The method of manufacturing a ramen according to claim 4 or 6, wherein the pheasant is extracted after dry slaughter of the pheasant.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020120063198A KR101409982B1 (en) | 2012-06-13 | 2012-06-13 | Ramen using pheasant and methods for producing thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020120063198A KR101409982B1 (en) | 2012-06-13 | 2012-06-13 | Ramen using pheasant and methods for producing thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20130139597A KR20130139597A (en) | 2013-12-23 |
KR101409982B1 true KR101409982B1 (en) | 2014-06-20 |
Family
ID=49984748
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020120063198A KR101409982B1 (en) | 2012-06-13 | 2012-06-13 | Ramen using pheasant and methods for producing thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101409982B1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110495593A (en) * | 2019-08-27 | 2019-11-26 | 麻江县明洋食品有限公司 | A kind of open country green onion red acid soup preparation method |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030074578A (en) * | 2001-08-31 | 2003-09-19 | 안희석 | Noodle of Potato and Rice and Method for manufacturing there of |
-
2012
- 2012-06-13 KR KR1020120063198A patent/KR101409982B1/en active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030074578A (en) * | 2001-08-31 | 2003-09-19 | 안희석 | Noodle of Potato and Rice and Method for manufacturing there of |
Also Published As
Publication number | Publication date |
---|---|
KR20130139597A (en) | 2013-12-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101992212B1 (en) | Manufacturing method of nutritious dumpling | |
KR101303073B1 (en) | Method of preparing pumpkin sundae | |
KR20200100905A (en) | Snack food using chicken breast and manufacturing method thereof | |
KR102034101B1 (en) | Manufacturing method for noodle using chicken breast | |
KR101804903B1 (en) | Manufacturing Method Of Functional Boiled Chicken With Scorched Rice By Life Cycle | |
KR102051091B1 (en) | Chopped noodle and the manufacturing method for the same | |
KR101914440B1 (en) | The method of a mudfish of jjambbong | |
CN108902788B (en) | Preparation method of sandwich fish cake | |
KR101644935B1 (en) | Manufacturing method of Duck and Chicken Gomtang and Duck and Chicken Gomtang manufactured by the same | |
KR19990018270A (en) | Smoked duck sundae and its manufacturing method | |
KR101368134B1 (en) | Catfish manufacturing method | |
KR101370060B1 (en) | Method of manufacturing handmade chopped noodles with seafood and them thereof | |
KR101409982B1 (en) | Ramen using pheasant and methods for producing thereof | |
KR102353805B1 (en) | Abalone noodle and process for preparing the same | |
KR20190130316A (en) | Tteokgalbi using beef and eel and the manufacturing method thereof | |
CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
KR101695303B1 (en) | Spicy cream sauce using fermented shrimp and oyster, and manufacturing method thereof | |
KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
KR100221744B1 (en) | Hamburger for health containing powdered beans and bean curd | |
KR101208096B1 (en) | Processed food having surimi and meat and a preparation method thereof | |
KR20100035255A (en) | Method for producing the soup for noodle containing broth and kamaboko and method for cooking the noodle by using the soup | |
KR101497121B1 (en) | Manufacturing method for seasoned catfish red pepper sauce for spicy mitten crab stew and seasoned catfish red pepper sauce thereof | |
KR101620686B1 (en) | Production methods associated with it and clam porridge composition five colors brown rice and Houttuynia is added | |
KR102171815B1 (en) | manufacturing method of blackmouth angler gangjeong | |
KR102677316B1 (en) | Alternative meat using crickets and its manufacturing method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
FPAY | Annual fee payment |
Payment date: 20170613 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20180516 Year of fee payment: 5 |
|
FPAY | Annual fee payment |
Payment date: 20190613 Year of fee payment: 6 |