KR102131551B1 - How to make well-being raw noodle soup - Google Patents

Abstract

The present invention relates to a method of manufacturing well-being raw noodle dough for kalguksu (Korean knife-cut noodle soup). More particularly, the present invention relates to a method of manufacturing well-being raw noodle dough for kalguksu, wherein in addition to traditional wheat flour, various grains such as corn, potato, barley, millet, etc., which can be used as a substitute for one meal, are blended in a predetermined ratio to improve taste and texture, and the blended mixture is kneaded using ice instead of water. Accordingly, the well-being kalguksu, which is beneficial to the human body, is manufactured to be stored for a long time as well as to be excellent in taste and texture.

Description

Method for making well-being raw noodle soup noodle{omitted}

The present invention relates to a well-being raw noodles Kalguksu dough manufacturing method, and more specifically, corn, potatoes, barley, millet, etc., which can be used as meal replacements in addition to traditional flour, in a predetermined ratio to improve taste and texture By mixing and kneading the blended mixture using ice instead of water, the present invention relates to a well-being raw noodles kalguksu dough manufacturing method that is not only excellent in taste and texture but also capable of being stored for a long time.

As the structure of social life has been diversified and industrialized due to the modernization of the industry and the improvement of the economic level, the use of noodles in food has rapidly taken up a large proportion as food lifestyles have undergone many changes.

Since ancient times, Korean people have enjoyed noodles made using various grains as a substitute for rice, which is a staple food, such as buckwheat noodles, starch noodles, or kalguksu. However, due to the nature of wheat flour, nutrients are not used as substitutes for meals.

In recent years, as well as the well-being craze has increased interest in health, various types of kalguksu are being manufactured by adding new ingredients to suit the various tastes of modern people. The number of noodles in the chopped Kalguksu noodles is larger than the noodles, so the properties of the noodles are greatly affected by the nature of the flour, the main ingredient. That is, according to temperature, moisture, time, dough method, and the like, the texture, texture, and taste of kalguksu noodles have a great effect on the texture of cotton and gluten formation.

However, most of the existing well-being kalguksu simply adds healthy food to the flour so that the healthy food is consumed with the flour. In general, Kalguksu is a product made by kneading flour with water and other raw materials, forming a noodles, and then cutting or extruding the dough.

However, when only wheat flour is used as a kalguksu ingredient, the flour index is close to white, does not contain even nutrients, and does not have a special taste. In addition, conventional kalguksu, which uses wheat flour as the main raw material, has a problem in that it is difficult for a person with a weak digestive system to digest, and can harm health when ingested. Therefore, there is a need to develop an excellent Kalguksu product that is rich in nutrition, beneficial to health, and suits modern tastes.

Korean Registered Patent No. 1141202 discloses a method of manufacturing a kalguksu noodles containing granulated material grains, but has no material ingredients or a manufacturing method different from the method of manufacturing the well-being raw noodles kalguksu dough of the present invention.

As described above, the traditional noodles made of wheat flour cannot satisfy the various tastes of consumers, so the demand for functional noodles made by mixing ingredients that are beneficial to the human body is gradually increasing, and new products are being released one after another. .

In general, well-being elements such as kelp, algae, mushrooms, herbs, and well-being foods other than grains dominate, but there is a limit to obtaining favors from eaters because it is not a technique to improve the essence of Kalguksu such as taste and texture.

In particular, for the purpose of commercial distribution, the shelf life is limited, and it is often released as dried noodles with some moisture removed. In the case of completely raw noodles, it decays within a few days, so it is added to various chemical MSGs harmful to the human body to taste. Is used to extend the shelf life by distorting and adding chemical preservative ingredients.

Therefore, in the case of a conventional general commercial kalguksu, it cannot be said to be a true well-being kalguksu, and inevitably, most of them are distributed to raw noodles for taste and texture, but since harmful ingredients are added to the human body, this results in deceiving consumers. .

In addition, in the case of the taste and texture of Kalguksu, edible oil is generally added to make Kalguksu noodles sticky. Also, the claim that it is a well-being Kalguksu is an unsuitable manufacturing method. Before cooking, it is described to first boil it in water, then boil it and cook it.

This is to remove various chemical foods that are harmful to the human body, such as preservatives, and proves that they are not well-being noodles.

As described above, the raw noodles kalguksu added with food harmful to the human body is not a true well-being kalguksu. Therefore, the present inventor is in need of well-being kalguksu in a true sense. It was inventing a method for making dough.

As described above, the existing well-being kalguksu has the advantage that some ingredients beneficial to the human body are contained, but most of them are simply mixed with healthy ingredients beneficial to the human body and molded in the form of kalguksu. By adding the chemical MSG component and edible oil to improve the texture and adding chemical preservatives to prevent spoilage, it leads to the contradiction of producing well-being kalguksu, which is harmful to the human body.

In addition, various non-grain well-being foods are added to lower the unique taste and texture of Kalguksu, which implies the problem of receiving the outside of the consumer. Also, there is a problem that it is difficult to store for a long time because it is easily deteriorated or decayed by kneading with water.

The present invention is beneficial to the human body while containing nutrients that can be used as meal substitutes in flour, which is the main ingredient, in order to improve the problems of the conventional raw noodle wellness noodles as described above, and also satisfies all of the natural taste, texture, color and texture of Kalguksu. In addition, it is intended to provide a method of manufacturing raw noodle soup that can be stored for a long time without adding harmful foods such as preservatives and cooking oil.

The present invention has been devised in order to solve the above-described problems, a material preparation process for preparing various well-being dough materials, an ice kneading process for mixing prepared materials and kneading with ice, and an ice-blended dough. It consists of a process of aging the dough, which is divided by the amount and aged for a predetermined time in the refrigerator. The description of the kneading process in the present invention is not particularly described because the noodles of the noodles are simply noodles when the dough is simply put into the noodle machine, and the characteristics of the noodles are the dough.

here,

1) The material preparation process;

Prepare 3 to 5 parts by weight of potato starch, 2 to 3.5 parts by weight of corn powder, 2 to 3 parts by weight of barley powder, 0.5 to 1.5 parts by weight of deodeok powder, and 0.3 to 0.5 parts by weight of refined salt based on 100 parts by weight of flour .

2) Ice kneading process;

At the bottom of the kneader, lay 45 to 60 parts by weight of ice grains with a diameter of about 1 cm, pour flour over it, pour the rest of the ingredients in sequence, and operate the kneader for 30 to 60 minutes to form a well-being kalguksu dough

3) The aging process;

The dough of the well-being kalguksu is divided into required predetermined amounts and aged for 4 to 6 hours at a temperature of minus 1 to 1 degree.

4) The noodle making process;

The dough, which has been aged, is divided into a predetermined amount, which is then prepared by hand or a noodle maker.

The present invention uses a grain of ice as a nutritional formula capable of replacing stocks as described above, but also has grains that are beneficial to health in a blending ratio that can create a healthy taste, color, and texture, and apply them to the surface of each powder little by little. By using the ice dough technology, the raw noodle soup is a well-being noodle soup that contains nutrients that can be used as a meal and is beneficial to the human body. It is effective to obtain well-being raw noodle soup that can be stored for a long time in raw noodles without addition.

The present invention relates to a method of manufacturing well-being raw noodles Kalguksu dough, a material preparation process for preparing various well-being kneading ingredients, an ice kneading process by mixing the prepared ingredients and kneading with ice, and a predetermined amount of ice-kneaded dough It consists of a dough aging process that is aged for a predetermined period of time in a refrigerator by dividing into, and if noodle making is necessary, a simple noodle making process of dividing and dividing the aged dough into a required amount may be additionally configured.

First, the material preparation process;

Prepare 100 parts by weight of flour, 3 to 5 parts by weight of potato starch, 2 to 3.5 parts by weight of corn powder, 2 to 3 parts by weight of barley powder, 0.5 to 1.5 parts by weight of deodeok powder, and 0.3 to 0.5 parts by weight of refined salt. You can also remove the smell of raw wheat flour by adding 25 cc of soju.

If you add about 1 part by weight of millet to this, you can get a chewy texture and blood sugar improving effect. The barley powder, preferably, when barley is always used, can obtain the savory taste and native color of Kalguksu.

First, if you look at the function and well-being of Kalguksu noodles of each ingredient,

1) Since flour is the basic and essential ingredient of Kalguksu, its function is omitted. However, in the present invention, it is preferable to use the finest high-grade flour with soft particles to obtain a soft taste among various types of flour (gravity/chalk/power/strong).

2) Potato is a grain that was used as a staple food instead of rice in the time when rice was precious, and has the function of smoothing the noodles and improving the texture while compensating for the lack of nutrition of Kalguksu.

As a well-being function, it contains antioxidants, which is effective in preventing chronic diseases such as heart disease, diabetes, and cancer. Resistant starch has a positive effect on blood sugar control and insulin sensitivity, and kukoamines It has been found to lower blood pressure and reduce the risk of heart disease. In addition, vitamin B6 is a component that helps induce sleep and overcome depression.

3) Corn, like potato, is a grain used as a staple food instead of rice when it is precious. It complements the lack of nutrition of kalguksu and makes the kalguksu noodles thick, savory, savory, and yellow. . As a well-being function, it has been found to be effective in preventing cardiovascular, preventing tooth decay, relieving hangover, improving constipation, and removing edema.

4) It is a kind of rice barley that is always watched next time. It has a slightly smaller grain than rice barley and has a slightly darker color after painting, making the taste of noodles even more natural and making you feel the well-being with the color of healthy local grains. It is also a grain substitute for rice.

As a health function, barley always contains a large amount of tocotrienols that inhibit the synthesis of cholesterol, and the calcium, fiber, and vitamin B groups are much higher than rice, making the skin elastic, helping blood pressure to maintain normal, and adding alkali in body fluids. Keep it in optimal condition. It is known to strengthen the intestine and make the movement of the intestine flexible and help digestion because it contains 10 times more dietary fiber.

5) Deodeok has a function to help keep the shape of the dough or noodles by making the noodles noodles sticky. As a health function, it mainly controls diseases of the urinary system, circulatory system, and nervous system, and is known to be effective in respiratory diseases. The essence and the bitter taste of Deodeok are saponin components, which have the effect of improving blood circulation, improving energy and sputum. It is known to have the effect of dissolving bad cholesterol and to help prevent high blood pressure.

6) The millet makes Kalguksu noodles more healthy and functionally lowers blood sugar and helps improve diabetes, and is known to have anti-cancer and anti-inflammatory effects.

Hereinafter, an embodiment of the present invention will be described in detail.

[Example]

1. Material preparation process:

First, the ingredients of Kalguksu noodles are each prepared in a predetermined ratio.

Here, the refined salt is preferably a baked refined salt that can remove the bitter taste of kalguksu noodles. Here, about 1 part by weight of millet may be additionally prepared to make the kalguksu noodles more sticky and add a well-being function.

In the above, the corn powder, barley barley powder, and millet powder are all powders obtained by crushing the grains in a dried state, and in another embodiment, corn, barley, millet, etc. are soaked in water after being soaked in dried water. It is being prepared by grinding in a blender and in the same state as porridge. This means that in the subsequent kneading process, mixed porridge can be added to the kneading process instead of powder.

2. Ice dough process

Kalguksu kneading process in the present invention occupies a very important technical action. Generally, water is used for flour dough. In this case, there is a problem in that the fine flour particles and the water particles are mixed all at once, and the fine grain particles cannot be sufficiently mixed with the water particles, so that the elasticity necessary for the chewy texture is not properly provided. The present invention uses a technique of kneading using ice instead of water to improve this problem.

Hereinafter, the ice kneading process will be described in detail.

First, 50 parts by weight of ice is placed under the dough. At this time, the ice refers to a suitable sculpted state, and preferably, a circular particle such as a polygon or a ball of about 1 cm in length is preferred, but is not limited to a specific shape.

Pour the prepared ingredients on top of the ice in no particular order. However, it would be desirable to place the main ingredient flour first and then pour the remaining ingredients.

In this state, the kneader is operated for 30 minutes to 60 minutes so that the ice and the materials accumulated thereon are sufficiently mixed. The kneading machine mixes ice and ingredients randomly. In the case of ice grains other than water, the water particles are discharged from the surface in contact with the material particles, so the material particles are not mixed with water at once, but are mixed as if the particles are applied. The fine material particles can be sufficiently mixed with moisture.

The dough obtained through this ice kneading process is sufficiently mixed with moisture particles to promote gluten formation compared to the dough mixed with conventional water, and thus becomes a chewy state, and contains sufficient moisture inside the dough so that it does not dry well and can maintain the raw noodles for a long time. do.

3. Dough ripening process;

The dough subjected to the ice kneading process is divided into 1 portion or a predetermined amount as necessary, and then aged for 4 to 6 hours at a temperature of about 1 to 1 degree below zero.

The dough produced through the ice kneading process of the present invention further improves gluten formation in the aging process, contains sufficient moisture, improves the organizational and viscous properties of the dough, and makes the noodles tangle like jelly.

For this reason, when stored in a refrigerated state of minus 1 degree to 1 degree of image after noodle making, it is possible to obtain an effect of increasing the duration of decaying by more than 2 times than that of the dough kneaded with water. In other words, the existing period of decay is about 2 to 3 days at room temperature, but the surface of this ice dough is about 7 days.

Of course, all of the frozen storage can be stored for a long time, but when the traditional kalguksu noodles are thawed during cooking, the noodles dry, making it difficult to obtain the original taste and texture, while the ice dough noodles according to the present invention are raw noodles, even after thawing. It is restored to a state and there is little change in taste and texture.

Compared to the pork belly, the reason is that when the pork belly is frozen and taken out, the meat is evaporated during the freezing period to become a stiff state, and it is a well-known fact that cooking the pork belly in a dry state deteriorates the taste very much.

On the other hand, in the ice dough according to the present invention, since the fine particles of each material are sufficiently densely mixed with cold water particles of about 0 degrees or so, the organizational force and viscosity of the dough are maintained in a very dense state, and evaporation of moisture is suppressed, even after thawing. You will be able to keep the original dough.

However, in the case of general restaurant business, raw noodle noodles are rarely stored and cooked for a long time. This is because even if there is a slight change in taste or texture, customers are aware of it and raise a problem. Therefore, unlike the dried noodles distributed in the mart, when the raw noodles are supplied to the general restaurant, they are supplied by order. Therefore, the raw noodles of the present invention are frozen, and even if the restaurant is cooked in the frozen storage state, the taste Although the texture or texture will not be much different from the original condition, even if it is supplied without being frozen in order to further maintain the taste and texture, it can be stored for about 7 days without deterioration in a refrigerated state. It will be a sufficient period of time, and it will be a very suitable invention for the supply of raw noodles to Kalguksu.

Also, in the case of general consumers such as markets and marts, it is said that when refrigerated distribution is delivered to the market, the period of purchase by the consumer is not known. It will be sent directly to the consumer within 1 to 2 days after ordering, so there will be no quality problems when shipping in refrigerated condition.

However, in the case of frozen distribution, it can be stored for the same length of time as the traditional dried noodles, and in this case, there is no significant difference in the state of moisture and texture compared to the conventional dried noodles. You will be able to secure...

4. noodle making process

Divide the ice dough, which has been matured, into a predetermined amount necessary, and remove it by hand or a noodle maker. The noodle is set to the desired shape (noodles or kalguksu) to make the noodle or hand-made. If it is purchased in the form of dough rather than Kalguksu, even if you make sujebi or dumplings, the taste, texture, and color of the dough can be maintained.

5. Sensory test

The core technology of the present invention is a mixture of cereals such as potato, corn, and wheat barley millet, which can be used as meal substitutes, on the noodles noodles using wheat flour as the main raw material, but all of the existing noodles of kalguksu taste, texture, texture, color, etc. It is to set the compounding ratio so that it improves more than cotton.

To this end, the inventor conducted sensory tests according to the mixing ratio of each grain. The sensory test is a comparison and evaluation of the main effects on the sensory properties of the whole Kalguksu noodles according to the mixing ratio of each grain.

The sensory test was evaluated by 20 acquaintances, and the differences in taste, texture, and texture of Kalguksu noodles were evaluated by comparing each ingredient.

● Comparative compounding ratio

As shown above, potato starch is a factor affecting the smoothness and chewy texture of cotton, and if it exceeds 30-50 parts by weight, it becomes too tough or smooth, and when it is less than that, it becomes too weak to obtain a desirable texture or texture. .

Next, corn powder is a chewy, savory, and yellowish color factor. If it exceeds 2 to 3.5 parts by weight, it becomes too chewy, and the texture is rather deteriorated, and the water-saving property is too excessive, which is undesirable.

Neulbori powder affects the healthy color of grains and affects the texture and savory taste. When it exceeds 20~30 parts by weight, it also becomes black or bitter, and if it does not, the savory taste deteriorates and affects color. Will not be able to

Deodeok powder is an element that affects the formation of elasticity during dough molding due to the influence of saponin components, etc., which affects the molding so that the dough has elasticity like jelly, and if it exceeds or falls below 0.5 to 1.5 parts by weight, its properties are exceeded or insufficient and appropriate It becomes difficult to maintain elasticity. Of course, it would be good to mix a lot for health, but the present invention should produce kalguksu raw noodles with various purposes at the same time rather than simple health, so emphasizing only some elements will lead to undesirable results.

In the method of manufacturing a well-being raw noodles Kalguksu dough containing a nutritional component and a health component that can be used as a meal replacement,

Prepare 3 to 5 parts by weight of potato starch, 2 to 3.5 parts by weight of corn powder, 2 to 3 parts by weight of barley powder, 0.5 to 1.5 parts by weight of deodeok powder, and 0.3 to 0.5 parts by weight of refined salt based on 100 parts by weight of flour Well-being raw noodles Kalguksu kneading ingredients preparation process, 45-60 parts by weight of ice grains on the bottom of the kneading machine, pour flour on it, pour the remaining ingredients in sequence in any order, operate the kneader for 30-60 minutes Ice kneading process to form well-being raw noodle soup while mixing secreted ingredients,

The well-being raw noodles kalguksu dough manufacturing method characterized in that it consists of a maturing process for dividing the well-being raw noodles kalguksu dough produced through the ice kneading process into a predetermined amount required for 4-6 hours at a temperature of minus 1 to 1 degree.

In conclusion, as a result of sensory test incorporating each blending element, the proper blending ratio of each component is based on 100 parts by weight of flour, 3 to 5 parts by weight of potato starch, 2 to 3.5 parts by weight of corn powder, 2 to 3.5 parts by weight of barley barley powder, and When blended with 0.5 to 1.5 parts by weight of the deodeok powder, it was confirmed that the optimal raw noodles are derived.

Claims (1)

In the method of producing a well-being raw noodles Kalguksu dough containing a nutritional component and a healthy ingredient that can be used as a meal replacement,
Prepare 3 to 5 parts by weight of potato starch, 2 to 3.5 parts by weight of corn powder, 2 to 3 parts by weight of barley powder, 0.5 to 1.5 parts by weight of deodeok powder, and 0.3 to 0.5 parts by weight of refined salt based on 100 parts by weight of flour Well-being raw noodles Kalguksu dough ingredients preparation process, 45-60 parts by weight of ice granules on the bottom of the kneading machine, pour flour on it, pour the remaining ingredients in sequence in any order, operate the kneader for 30-60 minutes Ice kneading process to form well-being raw noodle soup while mixing secreted ingredients,
The well-being raw noodles kalguksu dough production method characterized in that it consists of a maturing process for dividing the well-being raw noodles kalguksu dough produced through the ice kneading process into a predetermined amount required for 4 to 6 hours at a temperature of minus 1 to 1 degree.