KR101453831B1 - The manufacturing method of ice bean noodles - Google Patents

The manufacturing method of ice bean noodles Download PDF

Info

Publication number
KR101453831B1
KR101453831B1 KR1020130054441A KR20130054441A KR101453831B1 KR 101453831 B1 KR101453831 B1 KR 101453831B1 KR 1020130054441 A KR1020130054441 A KR 1020130054441A KR 20130054441 A KR20130054441 A KR 20130054441A KR 101453831 B1 KR101453831 B1 KR 101453831B1
Authority
KR
South Korea
Prior art keywords
soybeans
beans
minutes
ice
water
Prior art date
Application number
KR1020130054441A
Other languages
Korean (ko)
Inventor
오태환
Original Assignee
오태환
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 오태환 filed Critical 오태환
Priority to KR1020130054441A priority Critical patent/KR101453831B1/en
Application granted granted Critical
Publication of KR101453831B1 publication Critical patent/KR101453831B1/en

Links

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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The present invention relates to a manufacturing method of noodles in cold soybean soup. The manufacturing method of noodles in cold soybean soup can maintain taste, freshness, and nutrients of soybeans by naturally drying boiled soybeans, quickly freezing and storing the soybeans and quickly grinding the quickly frozen soybeans without boiling soybeans whenever the a person wants to eat noodle in cold soybean soup, has cool taste and excellent texture by the ground frozen soybeans, is easy to manufacture the noodle in cold soybean soup without ice, and prevent the concentration of cold soybean soup from being reduced due to melt ice.

Description

냉콩국수의 제조방법{THE MANUFACTURING METHOD OF ICE BEAN NOODLES}BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing a cold bean soup,

본 발명은 냉콩국수의 제조방법에 관한 것이다.The present invention relates to a method for producing cold confectionery.

식생활이 변하면서 육류나 지방을 많이 섭취함에 따라 여러 가지 성인병의 발병률이 증가하고 있음은 누구나 잘 알고 있는 사실이며, 이에 식물성 단백질인 콩이나 콩으로 만든 두부, 콩나물, 된장 등이 현대인의 건강식품 중에서도 으뜸으로 여겨지고 있다.It is well known that the incidence of various diseases is increasing as a result of dietary changes such as meat or fat intake. So, soybean, soybean, bean sprouts, soybean paste, It is considered to be the best.

콩에는 풍부한 단백질이 함유되어 있고, 체중 감량, 골밀도 증강, 유방암 발병률 감소, 당뇨병 예방 등에 효과적이며 항암 효과가 우수한 것으로 알려져 있다. 특히, 검은콩 껍질에는 노란콩에 없는 글리시테인(glycitein)이라는 항암 물질이 함유되어 있다. 서리태는 껍질은 검은색이고 속은 파란색인 검은콩으로서, 백태보다 인체 내의 활성산소를 제거하는 항산화 효과가 높고 어린이 발육에 꼭 필요한 라이신이 풍부하며, 백태는 된장, 두부, 메주를 만들 때 주로 이용되는 노란콩으로서, 항암 작용을 비롯하여 혈중 콜레스테롤을 낮추고 지방 합성을 억제함으로써 비만을 예방하며 장 운동을 활성화시키 배변을 용이하게 함으로써 변비를 예방하는 효과가 있다.Soy has a rich protein content and is known to be effective for weight loss, bone density improvement, reduced breast cancer incidence, diabetes prevention, and excellent anti-cancer effect. In particular, the black bean husk contains an anticancer substance called glycitein, which is not found in the yellow soybean. It is a black bean with a black skin and a blue inside. It has a high antioxidative effect to remove active oxygen in the human body and is rich in lysine essential for child development. It is mainly used in making miso, tofu, and meju Yellow soybeans, including anti-cancer effects, such as lowering blood cholesterol and fat synthesis by preventing obesity by activating the bowel movement and facilitate bowel movement is effective to prevent constipation.

콩으로 만든 건강식품 중에서도, 예로부터 여름철 별미로 즐겨 먹은 콩국수는 우수한 맛과 영양으로 인해 더위에 지친 심신에 활력을 주는 보양식으로 여겨지며, 관련 선행기술로 대한민국 등록특허 제10-0893224호(콩국수용 국물을 위한 재료와 이를 이용한 콩국수 제조방법)가 있다.Among the health foods made from soybeans, soybean soup, which is enjoyed in summer as a delicacy, is regarded as a health food that gives vitality to the body and mind tired of heat due to excellent taste and nutrition, and as a related art, Korean Patent No. 10-0893224 And a method for manufacturing soybean soup using the same).

종래 냉콩국수는 삶은 콩에 물을 넣어 곱게 간 콩국을 차게 해서 삶은 국수에 붓고 얼음을 갈아 넣거나 통째로 띄워 먹는 것이 일반적인데, 곱게 간 콩국을 장기간 냉장보관할 경우 신선도 및 영양소 유지에 한계가 있어 신선도 및 영양소 유지를 위해서는 먹을 때마다 콩을 삶아야 하는 번거로움이 있고, 여름철 별미로 시원하게 먹기 위해 곱게 간 콩국을 냉장보관하는 별도의 과정을 거치거나 얇게 살짝 언 살얼음과 같이 먹기 좋은 입자의 크기로 얼음을 분쇄하는 등 얼음을 별도로 준비해야 하는 불편함이 있다. 또한, 먹는 동안 얼음이 녹으면서 농도가 묽어져 식감이 떨어지는 단점이 있다.Conventional cold bean noodles are usually poured into boiled soy beans to cool boiled soy beans, poured into boiled noodles, and poured into ice or whole foods. However, when stored for a long time in cold storage, there is a limit to maintain freshness and nutrients. In order to maintain it, there is a hassle to boil the beans every time you eat. In order to eat cooler in summer, you have to go through a separate process of chilling cold bean paste, or crush ice with small grain size There is an inconvenience that ice should be prepared separately. In addition, there is a disadvantage in that the ice is melted and the concentration is diluted during eating, and the texture is lowered.

본 발명의 목적은 신선도 및 영양소 유지를 위해 먹을 때마다 콩을 삶아야 하고 시원하게 먹기 위해 별도로 얼음을 준비해야 하는 불편함을 없애고, 얼음이 녹으면서 농도가 묽어져 식감이 떨어지는 단점을 개선시킨 냉콩국수의 제조방법을 제공함에 있다.The object of the present invention is to eliminate the inconvenience of preparing beans separately every time they eat and to prepare ice separately for the purpose of freshness and nutrient retention and to improve the disadvantage that the ice is melted and the texture is reduced, And a method for producing the same.

상기 목적을 달성하기 위하여, 본 발명은 (1) 콩을 세척하여 40 내지 80 분간 물에 침지시키는 단계; (2) 상기 (1)단계에서 물에 침지시킨 콩을 건져내어 센불에서 25 내지 45 분간 삶는 단계; (3) 상기 (2)단계에서 삶은 콩을 건져내어 자연건조시키는 단계; (4) 상기 (3)단계에서 자연건조시킨 콩을 밀폐포장하여 -40 내지 -30 ℃에서 60 내지 90 분간 1차 급속냉동시킨 다음, 덩어리진 콩을 낱개로 분리하는 단계; (5) 상기 (4)단계에서 낱개로 분리한 콩을 -40 내지 -18 ℃에서 2차 급속냉동시켜 보관하는 단계; 및 (6) 상기 (5)단계에서 2차 급속냉동시켜 보관한 콩에 물과 맛소금을 혼합하여 분쇄하는 단계;를 포함하는 냉콩국수의 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing soybean milk, comprising: (1) washing soybeans and immersing them in water for 40 to 80 minutes; (2) a step of recovering the soybean soaked in water in step (1) and boiling for 25 to 45 minutes in a high temperature; (3) drying the soybeans by boiling in the step (2); (4) a step of subjecting the soybeans naturally dried in the step (3) to a first rapid cryopreservation at -40 to -30 캜 for 60 to 90 minutes, and then separating the lumpy beans one by one; (5) storing the sole separated soybean in the step (4) in a second rapid freezing state at -40 to -18 占 폚; And (6) mixing and pulverizing the soybeans and soybeans stored in the second rapid freezing step in step (5), and pulverizing the soybeans.

상기 (3)단계에서 자연건조는 직사광선이 차단되고 온도가 15 내지 25 ℃인 곳에서 40 내지 80 분간 수행하는 것을 특징으로 한다.In the step (3), the natural drying is performed at a temperature of 15 to 25 ° C for 40 to 80 minutes in which direct sunlight is blocked.

상기와 같은 본 발명에 따르면, 삶은 콩을 자연건조시킨 후 급속냉동하여 보관함으로써, 먹을 때마다 콩을 삶지 않아도 급속냉동된 콩을 빠른시간 내에 분쇄하여 콩 그대로의 맛과 신선도, 영양소의 유지가 가능할 뿐만 아니라 분쇄된 냉동콩으로 인해 시원한 맛과 우수한 식감을 나타내며, 얼음을 첨가하지 않아도 되므로 제조가 간편하고 먹는 동안 얼음이 녹아 농도가 묽어지는 단점을 보완하는 효과가 있다.According to the present invention, boiled beans are naturally dried and then rapidly frozen and stored, thereby rapidly pulverizing rapidly frozen soybeans without boiling the beans at each time of eating, so that the taste, freshness, and nutrients of the beans can be maintained In addition, the crushed frozen beans show a cool taste and excellent texture, and since there is no need to add ice, it is easy to manufacture and has the effect of supplementing the disadvantage that the ice melts due to the melting of ice during eating.

도 1은 본 발명에 따른 냉콩국수의 제조방법의 흐름도를 나타낸 것이다.FIG. 1 is a flowchart of a method for manufacturing cold confectionery according to the present invention.

이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.

본 발명은 (1) 콩을 세척하여 40 내지 80 분간 물에 침지시키는 단계; (2) 상기 (1)단계에서 물에 침지시킨 콩을 건져내어 센불에서 25 내지 45 분간 삶는 단계; (3) 상기 (2)단계에서 삶은 콩을 건져내어 자연건조시키는 단계; (4) 상기 (3)단계에서 자연건조시킨 콩을 밀폐포장하여 -40 내지 -30 ℃에서 60 내지 90 분간 1차 급속냉동시킨 다음, 덩어리진 콩을 낱개로 분리하는 단계; (5) 상기 (4)단계에서 낱개로 분리한 콩을 -40 내지 -18 ℃에서 2차 급속냉동시켜 보관하는 단계; 및 (6) 상기 (5)단계에서 2차 급속냉동시켜 보관한 콩에 물과 맛소금을 혼합하여 분쇄하는 단계;를 포함하는 냉콩국수의 제조방법을 제공한다.(1) washing soybeans and immersing them in water for 40 to 80 minutes; (2) a step of recovering the soybean soaked in water in step (1) and boiling for 25 to 45 minutes in a high temperature; (3) drying the soybeans by boiling in the step (2); (4) a step of subjecting the soybeans naturally dried in the step (3) to a first rapid cryopreservation at -40 to -30 캜 for 60 to 90 minutes, and then separating the lumpy beans one by one; (5) storing the sole separated soybean in the step (4) in a second rapid freezing state at -40 to -18 占 폚; And (6) mixing and pulverizing the soybeans and soybeans stored in the second rapid freezing step in step (5), and pulverizing the soybeans.

상기 (2)단계에서 콩을 센불에서 삶을 때 물의 온도가 95 내지 100 ℃가 되도록 센불에서 끓이고, 100 ℃의 끓는 물에서 3 내지 7분간 삶는 것이 최적의 효과를 나타낸다. 너무 오래 삶으면 메주 냄새가 나고 식감이 떨어지며 너무 짧게 삶으면 비린 맛이 나므로 25 내지 45 분간 삶는 것이 바람직하다. 상기와 같이 콩을 삶을 경우, 콩이 흡수한 수분을 인해 얼음을 첨가하지 않아도 시원한 맛과 우수한 식감을 나타내는 효과가 있다.In step (2), boiling the soybeans in hot water such that the water temperature is 95 to 100 DEG C when boiled in hot water, and boiling them in boiling water at 100 DEG C for 3 to 7 minutes. If you boil for too long, the smell of meju and texture will fall. If you cook too short, it tastes bad. It is better to boil for 25 to 45 minutes. When soybeans are cooked as described above, there is an effect of showing cool taste and excellent texture without addition of ice due to moisture absorbed by soybeans.

상기 (3)단계에서 자연건조는 직사광선이 차단되고 온도가 15 내지 25 ℃인 곳에서 40 내지 80 분간 수행하는 것이 바람직하다. 이는 급속냉동시 콩이 서로 엉겨 붙어 덩어리지는 것을 방지하기 위한 것으로, 콩의 표면에 있는 수분으로 인한 얼음 결정체 형성을 방지하는 효과가 있다. 열풍건조기와 같은 장비를 이용하여 건조할 경우 콩의 표면이 심하게 말라 갈라지므로 상기와 같이 통풍으로 자연건조시키는 것이 바람직하다.In the step (3), it is preferable that the natural drying is performed for 40 to 80 minutes at a temperature of 15 to 25 ° C in which direct sunlight is blocked. This is to prevent the soybeans from clumping and clumping together during rapid freezing, and has the effect of preventing formation of ice crystals due to moisture on the surface of soybean. When drying using a device such as a hot air dryer, the surface of the soybean is severely dried and cracked, so that it is preferable to naturally dry with air as described above.

상기 (4) 및 (5) 단계에서 급속냉동시키는 온도는 -35 ℃인 것이 바람직하다. 음식에 있어 온도는 식감에 매우 큰 영향을 미치는 중요한 요소로서, -35 ℃에서 급속냉동함으로써, 콩의 신선도를 유지하고 영양성분의 파괴를 방지할 뿐만 아니라, 장기간 보관시에도 신선도 및 영양소 유지가 가능하여 콩국수를 제조할 때마다 콩을 삶을 필요 없이 간단하게 냉동된 콩을 분쇄하여 콩국수를 제조할 수 있는 효과가 있다. 또한, 콩에 흡수된 수분을 콩과 함께 급속냉동함으로써, 콩국수 제조시 별도의 얼음을 준비하여 첨가하지 않아도 콩 그대로의 시원한 맛과 우수한 식감을 나타내는 효과가 있다.In the above (4) and (5), the temperature for quick freezing is preferably -35 ° C. Temperature in food is an important factor that greatly affects food texture. By fast freezing at -35 ℃, it keeps freshness of soybeans and prevents destruction of nutrients, and maintains freshness and nutrients even in long-term storage. Therefore, there is an advantage in that soybean soup can be manufactured by simply pulverizing frozen soybeans without having to live the beans every time when producing soybean soup. In addition, by rapidly freezing the moisture absorbed by the soybeans together with the soybeans, there is an effect of exhibiting a cool taste and excellent texture of the soybeans even when no additional ice is prepared and added to the soybean soup.

상기 (4)단계에서 1차 급속냉동시킨 후 덩어리진 콩에 충격을 가하여 부셔줌으로써, 덩어리진 콩을 낱개 혹은 두세개 뭉쳐 있는 콩의 형태로 분리하여 콩국수 제조시 정량의 콩을 용이하게 덜어 사용이 가능하다. 또한, 1차 급속냉동된 콩을 냉동박스에 담아 쿨링 시스템이 장착된 차량으로 빠른시간 이내 매장으로 배송하여 유통과정의 간소화, 신선도 유지 및 사용의 편리함을 제공할 수 있다.In the step (4), after the first quick-freezing, the lumpy beans are broken by the impact of the lumpy beans so that the lumpy beans can be separated into beans having one or two or three pieces, so that the beans can be freely used Do. In addition, the first fast frozen beans are stored in a freezer box and delivered to the stores within a short time by a vehicle equipped with a cooling system, thereby simplifying the distribution process, maintaining freshness, and providing convenience of use.

상기 (6)단계에서 기호에 따라 설탕, 토마토, 오이, 깨, 잣 등을 첨가할 수 있으며, 천일염은 대체로 간수가 빠지지 않아 떫거나 쓴맛이 나므로 맛소금을 첨가하는 것이 바람직하다.In step (6), sugar, tomato, cucumber, sesame, pine nut and the like may be added according to the preference. Salty salt is preferably added because salty water does not fall off or bitter taste generally occurs.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

실시예.Examples.

국내산 백태와 서리태을 준비하여 이물질을 제거하고 세척하였다.Domestic rice and seaweed were prepared and foreign matter was removed and washed.

상기 세척한 백태와 서리태가 3 : 1의 중량비로 혼합되어 있는 1kg의 콩을 1시간 동안 물에 침지시킨 후 건져내어 센불에서 35분간 삶은 다음, 삶은 콩을 물기가 잘 빠지는 용기에 담아 넓게 펴서 직사광선이 차단되고 온도가 15 내지 20 ℃인 통풍이 잘 되는 건조한 곳에서 콩의 표면에 있는 수분이 제거될 정도로 1시간 동안 자연건조시킨 다음 진공밀폐포장하였다.1 kg of soybeans mixed in a weight ratio of 3: 1 was washed with water for 1 hour, and then boiled for 35 minutes. Then, boiled soybeans were placed in a container with a good drainage, Dried and air-dried for 1 hour to remove moisture from the surface of the beans in a well-ventilated dry place at a temperature of 15 to 20 ° C.

이후, -35 ℃에서 70분간 1차 급속냉동시킨 다음 덩어리진 콩에 충격을 가하여 부셔줌으로써 덩어리진 콩을 낱개 혹은 두세개 뭉쳐 있는 콩의 형태로 분리하고, 다시 -35 ℃에서 6시간 동안 2차 급속냉동시켜 보관하였다.Then, the resulting beans were rapidly frozen at -35 DEG C for 70 minutes, and then the beans were crushed by shaking the lumpy beans so that the beans were separated into beans in the form of one or two or three beans. Frozen and stored.

상기 보관한 냉동콩 180g에 물 400ml와 맛소금 40g을 혼합하여 3 내지 4분간 분쇄한 다음, 분쇄물을 200g의 삶은 면에 부어 냉콩국수를 제조하였다.To 180 g of the above stored frozen beans, 400 ml of water and 40 g of salt were mixed and pulverized for 3 to 4 minutes. Then, the pulverized product was poured into 200 g of boiled surface to prepare cold confectionery water.

이상, 본 발명내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적인 기술은 단지 바람직한 실시태양일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의해 정의된다고 할 것이다.
Having described specific portions of the present invention in detail, it will be apparent to those skilled in the art that this specific description is only a preferred embodiment and that the scope of the present invention is not limited thereby. It will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (2)

(1) 콩을 세척하여 40 내지 80 분간 물에 침지시키는 단계;
(2) 상기 (1)단계에서 물에 침지시킨 콩을 건져내어 센불에서 25 내지 45 분간 삶는 단계;
(3) 상기 (2)단계에서 삶은 콩을 건져내어 자연건조시키는 단계;
(4) 상기 (3)단계에서 자연건조시킨 콩을 밀폐포장하여 -40 내지 -30 ℃에서 60 내지 90 분간 1차 급속냉동시킨 다음, 덩어리진 콩을 낱개로 분리하는 단계;
(5) 상기 (4)단계에서 낱개로 분리한 콩을 -40 내지 -18 ℃에서 2차 급속냉동시켜 보관하는 단계; 및
(6) 상기 (5)단계에서 2차 급속냉동시켜 보관한 콩에 물과 맛소금을 혼합하여 분쇄하는 단계;를 포함하는 냉콩국수의 제조방법.
(1) washing soybeans and immersing them in water for 40 to 80 minutes;
(2) extracting the soybean soaked in water in the step (1) and boiling it for 25 to 45 minutes in an electric fryer;
(3) extracting the soybeans from the boiled rice in the step (2) and drying them naturally;
(4) a step of subjecting the soybeans naturally dried in the step (3) to a first rapid cryopreservation at -40 to -30 캜 for 60 to 90 minutes, and then separating the lumpy beans one by one;
(5) storing the sole separated soybean in the step (4) in a second rapid freezing state at -40 to -18 占 폚; And
(6) The method for producing cold confectionery according to (5), wherein the beans are mixed with water and a salt to be pulverized and then pulverized.
제 1항에 있어서,
상기 (3)단계에서 자연건조는 직사광선이 차단되고 온도가 15 내지 25 ℃인 곳에서 40 내지 80 분간 수행하는 것을 특징으로 하는 냉콩국수의 제조방법.


The method according to claim 1,
Wherein the natural drying in step (3) is performed at a temperature of 15 to 25 DEG C for 40 to 80 minutes after the direct sunlight is cut off.


KR1020130054441A 2013-05-14 2013-05-14 The manufacturing method of ice bean noodles KR101453831B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020130054441A KR101453831B1 (en) 2013-05-14 2013-05-14 The manufacturing method of ice bean noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020130054441A KR101453831B1 (en) 2013-05-14 2013-05-14 The manufacturing method of ice bean noodles

Publications (1)

Publication Number Publication Date
KR101453831B1 true KR101453831B1 (en) 2014-10-23

Family

ID=51998525

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020130054441A KR101453831B1 (en) 2013-05-14 2013-05-14 The manufacturing method of ice bean noodles

Country Status (1)

Country Link
KR (1) KR101453831B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102247255B1 (en) * 2020-10-23 2021-05-03 이몽용 Soybean water manufacturing method for reducing manufacturing time and storing for long time

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070122110A (en) * 2006-06-24 2007-12-28 박선교 Ingredients making soup for bean noodles and cooking method

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070122110A (en) * 2006-06-24 2007-12-28 박선교 Ingredients making soup for bean noodles and cooking method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102247255B1 (en) * 2020-10-23 2021-05-03 이몽용 Soybean water manufacturing method for reducing manufacturing time and storing for long time

Similar Documents

Publication Publication Date Title
CN103478731B (en) Red jujube medlar health-care powder and production method thereof
JP5644991B2 (en) A method for producing a dry powder of plant stems and leaves that highly retains α-linolenic acid and rosmarinic acid.
KR101716279B1 (en) process of manufacturing jerky comprising saponin composition extracts of platycodon grandiflorum
KR101342517B1 (en) Health functional porridge and method for manufacturing the porridge
CN105962083A (en) Instantly brewing pure natural and nutritional cereal breakfast and processing method thereof
KR20130061462A (en) Soymeat and the manufacturing method thereof
KR101313248B1 (en) Manufacturing method of broccoli latte using freez-drying broccoli powder
KR20120060183A (en) Fermented soy sauce, spice manufacturing methods
KR101453831B1 (en) The manufacturing method of ice bean noodles
KR101069393B1 (en) Functional sausage using tea leaf and the manufacturing method thereof
KR101518475B1 (en) Method of manufacturing roseroot tea
KR101126681B1 (en) Tofu ssamjang for rice and meat wrapped in leaves
KR101041686B1 (en) A manufacturing process of a rice wrapped in greens
KR101279430B1 (en) Manufacturing method of soybean paste with edible shell fish
KR100837677B1 (en) Walleye pollock or dried pollack powder soup manufacturing method
CN105962161A (en) Raisin qi-tonifying blood-enriching shrimp cake and preparation method thereof
KR20170058570A (en) The black garlic-sweet rice dish and its method
KR20090094186A (en) A method of manufacture of instant food style soybean paste that use sea urchin eggs and the insttant food style soybean manufactured thereof
CN104286696A (en) Dry-type No.1 Scholar porridge (pork giblet porridge) and preparation method thereof
KR101766317B1 (en) Manufacturing method of sausages mixed sweet potato chips
CN104839687A (en) Instant composite sweet corn beaten-egg soup and preparation method thereof
KR20060016478A (en) Method of making glutinous rice cake
CN106616557A (en) Preparation method of shrimp-flavored nutritional type puffed food
KR101263653B1 (en) Method of producing white lotus added ice cream and ice cream made thereby
KR101796504B1 (en) Manufacturing method of Red Pepper Paste Having Low Suger and Improved Flavor after Cooking

Legal Events

Date Code Title Description
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee