KR101818957B1 - Method for Manufacturing Buckwheat Makguksu - Google Patents

Abstract

The present invention relates to a method for manufacturing net buckwheat noodles. Such a method of making net buckwheat noodle soup comprises the steps of: preparing a buckwheat noodle with net buckwheat; Manufacturing steps; Wherein the step of preparing the buckwheat surface comprises: a first step of preparing the buckwheat flour; A second step of mixing 60 to 80 parts by weight of tofu, 20 to 30 parts by weight of water and 1 to 10 parts by weight of milk with 100 parts by weight of buckwheat flour; A third step of aging the kneaded dough at 0 to 5 DEG C for 20 to 60 minutes; a fourth step of kneading the kneaded dough into a noodle; And a fifth step in which the noodles are boiled and then cooled, and the temperature is lowered by soaking in cold water for 1 to 2 minutes in cold water at 1 to 2 degrees and cooling them.

Description

{Method for Manufacturing Buckwheat Makguksu}

The present invention relates to a method for producing buckwheat noodle soup, and more particularly, to a method for improving the stickiness of buckwheat surface by mixing pure buckwheat and tofu and cooling them appropriately by cold and hot water, to be.

In general, buckwheat noodles are buckwheat noodles made from buckwheat noodles made of buckwheat noodles made of thick, husked buckwheat flour taken out of the husks. Buckwheat noodles made from buckwheat are cut into Kimchi juice or broth, or put on a sauce made of red pepper powder.

Buckwheat has been used as a crop for hunger in the past, and it has recently been known as a food that is good for women's skin and beauty, has a good taste, and tastes good and saves taste. It has a high preference and is richer in amino acids than rice or flour In addition to being effective in preventing adult diseases such as cancer, gastroenteritis, hypertension, obesity and diabetes, such buckwheat buckwheat noodles are low in calories and rich in vitamins B and E, and are widely used as health foods and diet foods.

But buckwheat makgeuksu is a main ingredient, buckwheat flour like the main material, such as flour, so as to make the noodles to make the noodles by hand to make a noodle, It can not be made, and it is made into extruded cotton method by putting the kneaded product in a container with a small hole at the bottom by sending it down into boiling water.

The buckwheat noodle soup prepared as described above has a problem in that the noodles are easily broken during cooking after eating and the starch powder is added to buckwheat flour in order to meet the taste of modern people who are accustomed to the chewy texture of noodles, This method of improving the viscosity has a problem in that the flavor of the buckwheat is deteriorated by mixing the buckwheat with other materials such as potatoes, sweet potatoes and corn starch.

As a means of solving the above problem, Korean Patent Laid-Open Publication No. 2013-0013799 discloses a method of preparing a rice flour by mixing the foliar powder and the juice of ganoderma lucidum in the manufacture of buckwheat noodles, So that the noodles can be made without adding starch powder which lowers the inherent flavor of the buckwheat.

However, the buckwheat noodle soup of the present invention has a tendency to increase the viscosity of the noodles, but the noodles are mixed with the noodles and the noodles, There are drawbacks to giving.

Korean Patent Registration No. 1471296 discloses a method for preparing buckwheat noodle soup by mixing wet milled rice flour and rice starch flour into buckwheat flour, kneading with water and salt, aging and baking.

The buckwheat noodle soup according to the present invention is advantageous in that the rice flour and rice starch flour are added to the buckwheat flour and the dough is well formed and the noodles are cut off. The buckwheat and rice are mainly composed of carbohydrates, And there is a disadvantage that rice starch inhibits the light taste of buckwheat.

As described above, the conventional buckwheat noodle soup has a problem in that when the buckwheat noodles frequently consumed with buckwheat as a main ingredient are solved and the viscous substance such as starch powder is added to the noodles to impart a chewy texture, And nutritional imbalance occurs. When the plant material is added, there is a problem that the taste and flavor of the plant to be added deteriorates the flavor and aroma inherent to the buckwheat.

Patent Application No. 10-2012-74851 (Name: Seolleungtang Sewage Production Method, Seolleongtang Seaweed Production Method and Seulchongtang Production Method)

The present invention has been made to solve the above problems, and it is an object of the present invention to provide a method for manufacturing buckwheat noodle soup which can improve the stickiness of buckwheat even when pure buckwheat is used, thereby providing excellent texture and preventing breakage.

Another embodiment of the present invention is to provide a method of making a broth and broth that is in harmony with buckwheat.

In order to solve the above-mentioned problems, the present invention provides a method for producing a buckwheat flour, Manufacturing steps; Which comprises the step of producing soup stock,

The step of preparing the buckwheat surface comprises: a first step of preparing buckwheat flour;

A second step of mixing 60 to 80 parts by weight of tofu, 20 to 30 parts by weight of water and 1 to 10 parts by weight of milk with 100 parts by weight of buckwheat flour;

The kneaded dough is aged at 0 ~ 5 ° C for 20 ~ 60 minutes. Step 3:

A fourth step of shaping the aged kneaded product to form a noodle; And

And a fifth step in which the noodles are boiled and then cooled, and the temperature is lowered by soaking in cold water for 1 to 2 minutes in cold water of 1 to 2 degrees and cooling them.

The buckwheat noodle produced by the method of the present invention primarily improves the dough composition of the buckwheat noodle so that the buckwheat is produced by mixing the tofu and the milk in the buckwheat flour and the milk protein coagulates while contacting with the buckwheat and tofu, The noodles produced by mixing the noodles can not be easily broken during the feeding, so that the noodles can be improved. Secondly, when the noodles are formed by the dough and then cooled, the noodles are sequentially immersed in the hot water and the cold water at a predetermined temperature, It is possible to improve the stickiness by organically bonding the two methods to each other.

1 is a flowchart showing a method of manufacturing buckwheat nuggets according to an embodiment of the present invention.

Hereinafter, a method of manufacturing buckwheat noodles according to an embodiment of the present invention will be described in detail.

As shown, the buckwheat noodle soup suggested by an embodiment of the present invention prevents the deterioration of the buckwheat noodle soup surface when the buckwheat noodle is boiled in water at 100 degrees after the kneading, .

The method for producing buckwheat noodle soup includes the step (S100) of producing a buckwheat surface, the step (S110) of producing a soup name, A step (S120) of producing broth; The step (S130) of mixing the buckwheat flour, the soy sauce, and the broth together proceeds sequentially.

First, the step S100 of manufacturing the buckwheat surface is performed as follows.

A first step of producing buckwheat flour; A second step of mixing buckwheat flour, tofu, milk and lukewarm water to knead;

The kneaded dough is aged at 0 ~ 5 ° C for 20 ~ 60 minutes. Step 3:

A fourth step of shaping the aged kneaded product to form a noodle;

And a fifth step of boiling the noodles and then raising the temperature of the buckwheat noodles again in cold water.

First, in the first step, after removing the film surrounding the buckwheat grains, buckwheat grains are separated and the buckwheat grains are pulverized to produce buckwheat flour.

In the second step, the buckwheat flour, the tofu, and the milk are mixed together, followed by the addition of lukewarm water.

Seaweed, which is the kernel of buckwheat fruit, is mainly composed of starch, contains some protein, and has a higher protein content than other grains, but its main ingredient is carbohydrate, resulting in a nutritional imbalance when large quantities of buckwheat noodles are consumed.

In order to compensate for these disadvantages, in the present invention, buckwheat flour is mixed with protein-rich tofu to balance the nutrition, and then the buckwheat noodle soup is prepared by kneading and noodles.

Tofu is a high-protein food with a light taste and a soft texture. It contains nutritionally good and high-functional ingredients. It contains few saturated fatty acids, contains a large amount of unsaturated fatty acids and has no cholesterol. Is a nutritious food of good quality.

Soybean, which is a raw material of tofu, is composed of protein, carbohydrate, lipid, vitamins and minerals. In particular, soybean contains isoflavones, saponin, lecithin, peptides and amino acids which are physiologically active substances, Prevention of adult diseases, recovery of liver function, prevention of thrombosis, prevention of various kinds of heart diseases and cancer, and so on.

Tofu usually exhibits weak acidity of about pH 5.2 to 6.2, but when consumed, the tofu acts as an alkaline food to improve the acidity of the human body, and in order to consume protein, diabetic patients suffering from complications due to increased cholesterol , And despite its excellent digestion and absorption rate, it is also attracting attention as a diet food due to its low calorie.

In the present invention, the tofu having such an effect is added to the buckwheat noodle soup dough to produce a noodle so that the nutritional balance of the buckwheat noodle soup can be improved by increasing the protein content of the buckwheat noodle, which is the main component of the carbohydrate, It improves the taste of buckwheat noodle soup by complementing the off-eating texture.

As the above-mentioned tofu added, it is possible to use a whole soybean curd instead of the whole portion by adding the whole to the dough.

The bean curd dregs are not removed and the whole soybean curd is solidified by putting a coagulant into the front part of the bean curd. The bean curd dregs are all solidified, and contain all the nutrients of soybean. Especially, And the dietary fiber content is high.

Dietary fiber is a water-insoluble cellulose, which is a polymer fiber of polysaccharides and polysaccharide derivatives. It has water-repellency, viscosity, cation exchangeability, adsorbability, etc., And thus inhibits the breakage of flour of buckwheat noodles, and the absorption and swelling characteristics of the dietary fiber helps the intestines move and cleanse the intestines to double the buckwheat noodle diet effect.

However, when a noodle is prepared with a mixture of buckwheat and tofu, the buckwheat having a low viscosity is mixed with the less viscous tofu, so that it is difficult to form the noodle and the formed noodle easily breaks, resulting in discomfort during eating and deteriorating the texture .

Accordingly, in the present invention, milk is added to the dough mixed with buckwheat flour and tofu to increase the binding force between the buckwheat flour and the tofu particles. The milk prevents the flour constituting these flakes from being easily separated, Do not stand and give a chewy texture to the noodles.

Buckwheat and tofu are classified as alkaline food, but buckwheat and tofu itself are acidic. When milk is mixed with buckwheat flour and tofu, The proteins are bound to acidic buckwheat and tofu and bind these particles together.

In addition, buckwheat starch has the ability to form gel, but under normal conditions, conversion to gel state is not sufficient. Casein acts as an accelerator to induce gelation of buckwheat starch. When buckwheat starch is converted into gel state, As the physical properties are increased, the chewy texture of the noodles is improved and the binding force between the buckwheat powder particles is increased, so that the amount of the buckwheat powder particles eluted into the boiled water is decreased, and the soup of buckwheat noodles is not cloudy.

As described above, the binding force of milk increases the viscosity of the buckwheat flour and the noodles made of the tofu to prevent the breakage of the noodles and increase the texture of the chewy. Buckwheat and tofu contain nutritionally excellent components, Although there are some disadvantages, milk is high in calcium content, which is the report of calcium, so that the nutritional balance of buckwheat noodles can be adjusted.

The buckwheat starch is composed of a long chain amylose and a short chain amylopectin. The gelation of buckwheat starch is a process in which such a chain is transformed into a shorter chain form by boiling. When lactic acid bacteria are grown in milk When the pH is lowered and such fermented milk is added to the dough, the starch particles can be gelled more easily because the dough characteristics are shifted to the acid and the starch chain is cleaved to a much shorter length.

In addition, lactic acid bacteria contained in fermented milk are effective for digestion and absorption, hygienic by preventing growth and propagation of pathogenic bacteria and harmful bacteria, and suppress the generation of spoilage bacteria, thereby increasing the shelf life of buckwheat noodles.

As the milk added to the dough, it is preferable to use sodium caseinate prepared by acid treatment of milk.

Sodium caseinate is a refined milk protein that is stable to heat and does not change during cooking or processing. It enhances the viscosity and adhesion of food, improves texture and texture, and prevents food shrinkage and shape changes during processing and storage. It is an additive.

This casein sodium improves the viscosity and binding power of the dough. Since it is a refined milk protein, it can be further tied to buckwheat and tofu particles by being in contact with acidic buckwheat and tofu to further bind buckwheat and tofu particles, thereby further preventing breakage of buckwheat noodles. And gives a resilient texture.

As described above, the buckwheat flour, milk and tofu are mixed to be kneaded. To 100 parts by weight of the buckwheat flour is mixed 60 to 80 parts by weight of the buckwheat flour, 20 to 30 parts by weight of the warm water and 1 to 10 parts by weight of the milk desirable.

Also, when making the batter, it is appropriate to knead for about 5 minutes so that a predetermined temperature is generated due to frictional heat between buckwheat flour, and it is maintained at about 20 degrees or more.

As another embodiment of the present invention, it is also possible to add a juice to the dough in order to further prevent breakage of buckwheat noodles, and it is preferable to add 3 to 10 parts by weight of juice based on 100 parts by weight of buckwheat flour Do.

The abdomen contains 85 ~ 88% of water, which helps to relieve thirst and diuretic effect. The sugar content is as high as 10 ~ 13% and contains carbohydrates, proteins, fats, minerals and fibrin. Particularly magnesium, potassium And 75% of the inorganic content.

The abalone is rich in minerals and is classified as alkaline food. However, since the abalone itself has an acidity of about pH 4, the juice obtained by pressing the bladder can be further added to the dough to further promote the protein coagulation of the milk mixed in the dough.

In addition, tofu is a byproduct of tobacco protein in the metabolism process, and nitrogen is produced in the body, and nitrogen is converted into nitrogen waste such as ammonia and urea in the human body, and burdens on the kidney. Luteolin, policosanol Which is effective for easily discharging these nitrogen wastes to the outside of the body.

Buckwheat and tofu are nutritionally superior but have a disadvantage of insufficient calcium content. Milk is high in calcium content as reported in calcium, but calcium is easily insolubilized in the body, resulting in low water absorption rate.

In order to overcome such disadvantages, it is preferable to add dextrin to the dough. Dextrin is a hydrolyzed product produced in the intermediate stage from starch to maltose upon hydrolysis of starch, To increase the nutritional value of buckwheat noodles.

In detail, calcium is combined with sodium hydrogen carbonate in digestive juices secreted from the pancreas to form insoluble calcium carbonate, and water-insoluble calcium carbonate is excreted in the body without being absorbed in the body .

Dextrin has the function of selective proliferation of bifidobacteria which is a beneficial microorganism of the human intestine. Bifidobacterium produces lactic acid, lactic acid removes calcium from insoluble calcium carbonate and converts it into water-soluble calcium lactate. Calcium lactate Is dissolved in water in the large intestine and is absorbed by the human body together with water.

Therefore, mixing the dextrin in the dough improves the absorption rate of calcium contained in the milk, and the dextrin has an adhesive force, thereby preventing the breakage of the noodles, and the added amount of dextrin is in the range of 100 parts by weight It is preferable to add 3 to 10 parts by weight of dextrin.

After the kneading is completed, the kneaded dough is aged at 0 to 5 ° C for 20 to 60 minutes, and then the kneaded product is kneaded to prepare a buckwheat flour.

In the third step, the kneaded product is put into a squeezer to form a noodle. The noodle machine used at this time uses a noodle machine of a conventional structure used for manufacturing buckwheat noodle soup.

That is, a kneader is provided in a tank having a plurality of small holes at the bottom thereof, and the kneader is pressurized at a predetermined pressure so that the kneader can be manufactured to have a uniform thickness during the passage of the kneader through a plurality of holes.

After the noodle is manufactured using the noodle machine as described above, the noodle is made sticky by proceeding to the fifth step.

That is, in this step, the molded noodle is first put into a 100-degree cutting water and boiled. It is appropriate to boil for about 5 minutes. Then, the cooked noodles are taken out, cooled in cold water, and cooled. At this time, the cold water is suitably about 1 to 2 degrees Celsius and is cooled by soaking in cold water for about 1 to 2 minutes.

As described above, when the boiled flour is put into cold water and cooled, the texture of the flour can be made more dense and the stickiness of the flour can be increased.

As described above, after the buckwheat surface is produced, step S110 of manufacturing the sake is proceeded.

The step (S110) of producing the garnish includes the steps of mixing the onion, green onion, sun dried salt, red pepper powder and millet to obtain a mixture; And aging the mixture in a refrigerator of 3 degrees or less for 200 hours.

In the step of obtaining the mixture, 20 kg of onion and 8 kg of green onion are simultaneously changed. Then, 200 g of salted salmon, 1 kg of red pepper powder, and 500 g of starch syrup are mixed into a mixture of onion and green onion.

After the mixture is prepared as described above, the step of aging is carried out.

At this stage, the mixture is aged for 200 hours in a refrigerator at a temperature below 3 degrees.

When such buckwheat noodles are mixed with buckwheat noodles, the buckwheat noodles are uniformly dispersed among the noodles of buckwheat noodles, so that they can be easily adhered and rubbed so that they can be uniformly harmonized with buckwheat noodles.

As described above, the step S 120 of producing the soup stock to be introduced therefrom is performed after producing the face and sashimi of buckwheat noodles.

The step (S120) of producing the broth is characterized by comprising: a sixth step of removing the bovine bone from the bovine bone water and heating the bovine bone marrow in purified water and purified water to produce bone marrow broth;

An anchovy in purified water to produce anchovy broth;

An onion, ginger, garlic, and kelp in purified water to produce vegetable broth;

And a ninth step of mixing the soy sauce, the anchovy broth, and the vegetable broth, mixing the soy sauce, heating the soy sauce, and mixing the salt to produce the final broth.

In this broth production step,

In step 6, 4 kg of the forelimb bones of the cow and 4 kg of the bark of the hind legs are used to remove the blood for 5 hours in cold water. Then, 1.8 kg of sunshine and 20 L of purified water are heated at a temperature of 100 캜 for 2 hours to produce 10 L of the broth.

Then, this process is repeated four times to prepare 40 L of the broth.

In the anchovy production step of step 7, 1.5 kg of anchovy is first heated in 15 L of purified water at a temperature of 100 캜 for 1 hour to produce 10 L of anchovy broth.

Then, this process is repeated twice to produce 20L of anchovy broth.

In the step 8 of producing vegetable broth, 10 kg of broth is produced by heating the broth at a temperature of 100 ° C for 1 hour in 15 L of purified water, 600 kg of garlic, 600 g of garlic, 600 g of ginger, 2 kg of onion, Then, this process is repeated twice to produce 20 L of broth.

In the ninth step, 40 l of broth, 20 l of anchovy broth, and 20 l of vegetable broth are mixed and 20 l of soy sauce is mixed. Then, it is heated at a temperature of 100 캜 for 30 hours to produce 20 L of broth. Then, 300 ml of broth, 15 L of purified water, and 50 g of salt are mixed to produce the final broth.

Thus, broth which is suitable for buckwheat noodles can be finally prepared by mixing the broth, the anchovy broth, and the broth and mixing the soy sauce and salt.

As described above, buckwheat noodles are prepared by mixing buckwheat, soy sauce, and broth, and then mixing these materials in bowl or the like (S130)

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

The present invention relates to a technique for preparing a buckwheat surface by using pure buckwheat, and for producing high quality and high quality buckwheat. Hereinafter, examples, comparative examples and test examples are shown for the buckwheat surface.

≪ Example 1 >

2 kg of buckwheat flour, 1 kg of purified water and 120 g of milk were mixed and hand kneaded for 10 minutes to obtain a kneaded product. The kneaded product was aged in a refrigerator operated at 5 ° C for 30 minutes, Extruded by the extrusion method to produce buckwheat noodles of buckwheat noodles. The formed buckwheat noodles are placed in boiling water at 100 ° C for about 5 minutes. The cooked boiled noodles are drained and cooled in cold water at about 1 to 2 ° C for about 2 minutes.

≪ Example 2 >

The vinegar was added to the skim milk, and isoelectric precipitation was performed. The precipitated precipitate was separated and sodium caseinate was added by adding a small amount of sodium hydroxide.

Buckwheat noodles were prepared in the same manner as in Example 1, except that the casein sodium prepared above was used instead of the milk of Example 1 above.

≪ Example 3 >

In Example 1, buckwheat noodles were prepared in the same manner as in Example 1, except that 200 g of the pancake juice was added.

<Example 4>

In Example 1, buckwheat noodles were prepared in the same manner as in Example 1, except that 200 g of dextrin was added during kneading.

&Lt; Comparative Example 1 &

In Example 1, buckwheat noodles were prepared in the same manner as in Example 1, except that the dough was kneaded with buckwheat flour, wheat flour, purified water, and milk without mixing all the ingredients.

&Lt; Comparative Example 2 &

In Example 1, buckwheat noodles were prepared in the same manner as in Example 1, except that buckwheat was kneaded with buckwheat flour, whole buckwheat, flour, and purified water without mixing milk.

&Lt; Test Example 1 >

The hardness, springiness, cohesiveness and adhesiveness of the buckwheat noodles prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were measured.

Stiffness indicates the degree of hardness of the noodles, and elasticity means that the deformed substance tends to return to its original state when the force is removed. In the mouth, the elasticity is felt like rubber. It can be said that it is a property that it gives a feeling of 쫀 쫀 쫀 쫀 쫀 when it does not easily loosen when it chews, and the adhesion is a necessary power to detach from the state that the surface of the noodles and the tongue, the tooth and the mouth are attached to each other.

The noodles of each group were dried for 3 days in the shade for 3 days and then boiled for 3 minutes in 300 ml of boiling water for each group and washed with water for 1 minute and sieved for 2 minutes to dehydrate. Prepared.

The test conditions were Force unit: Grams, Test speed: 1 ㎜ / sec, Target mode: Distance (1 ㎜), Time: 2 sec, Trigger type: Auto (force), Pre-test speed: 1 mm / sec, Probe: 50 mm cylinder, Post-test speed: 0.4 mm / sec. Respectively.

Texture analysis result Stiffness (g / ㎠) Resilience (%) Cohesiveness (%) Adhesion (g) Example 1 167.1 0.85 0.45 -3.27 Example 2 172.2 0.91 0.49 -3.45 Example 3 171.4 0.88 0.47 -3.34 Example 4 174.5 0.91 0.51 -3.77 Comparative Example 1 176.1 0.89 0.50 -2.88 Comparative Example 2 141.7 0.81 0.41 -2.77

As shown in Table 1, the firmness of Comparative Example 1 in which the dough was kneaded with buckwheat flour, wheat flour, purified water, and milk without mixing the tofu was the highest, and Example 4 in which dextrin was added to the kneaded product exhibited high elasticity and cohesiveness , And the negative value of the adhesive strength of Example 4 was the largest, and it was found that when the dextrin was added to the kneaded product, the adhesiveness was increased.

On the other hand, the firmness, elasticity, cohesiveness and adhesiveness of Comparative Example 2, which was kneaded with buckwheat flour, tofu, wheat flour and purified water alone without mixing milk in dough, were all measured to be the lowest. When the tofu is mixed with the buckwheat flour, the firmness is lowered. When the dextrin is added, the elasticity, cohesiveness and adhesiveness are increased. If the buckwheat flour is mixed with buckwheat flour, tofu, wheat flour and purified water, , Tofu, and wheat flour particles.

Claims (6)

Preparing a buckwheat surface with pure buckwheat; Manufacturing steps; Comprising the steps of:
The step of producing the buckwheat surface comprises:
A first step of preparing buckwheat flour;
A second step of mixing 60 to 80 parts by weight of tofu, 20 to 30 parts by weight of water and 1 to 10 parts by weight of milk with 100 parts by weight of buckwheat flour;
The kneaded dough is aged at 0 ~ 5 ° C for 20 ~ 60 minutes. Step 3:
A fourth step of shaping the aged kneaded product to form a noodle; And
A fifth step in which the noodles are boiled, and the temperature is lowered by cooling in 1 to 2 minutes of cold water for 1 to 2 minutes in cold water of 1 to 2 degrees,
The step of producing the broth comprises the steps of: removing the bovine bone from the bovine bone and heating the bovine bone in the sunfish and purified water to produce the broth;
An anchovy in purified water to produce anchovy broth;
An onion, ginger, garlic, and kelp in purified water to produce vegetable broth;
And a ninth step of mixing soy sauce, anchovy broth, and vegetable broth with soy sauce, mixing and heating the soy sauce, and mixing salt to produce final broth. The method according to claim 1,
In the second step, 3 to 10 parts by weight of the buckwheat based on 100 parts by weight of buckwheat flour is added and kneaded. The method according to claim 1,
And in the second step, the milk is casein sodium which is a milk protein. The method according to claim 1,
In the second step, 3 to 10 parts by weight of dextrin based on 100 parts by weight of buckwheat flour is added and kneaded. The method according to claim 1,
The step of preparing the starch comprises the steps of mixing the onion, green onion, sun salt, red pepper powder and millet to obtain a mixture; And aging the mixture in a refrigerator of 3 degrees or less for 200 hours. delete

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