KR102316155B1 - Dual noodles and manufacturing method for the same - Google Patents

Abstract

The present invention relates to a double-sided surface and a method for manufacturing the same, and more particularly, to a new double-sided recipe and a method for manufacturing the same to satisfy various tastes of consumers.
The double side according to the present invention, in the double side in which the core is formed on the inside, any one of the noodle material or the nutritional material is formed as the inner core and the other one is formed as the outer layer, but the noodle material dough to be the noodle material And it is characterized in that it is manufactured by extruding with the same moisture content of the nutrient dough as the nutrient material.

Description

DUAL NOODLES AND MANUFACTURING METHOD FOR THE SAME

The present invention relates to a double side and a method for manufacturing the same, and more particularly, to a double side of a new recipe that can satisfy various tastes of consumers and a method for manufacturing the same.

More specifically, in manufacturing a double-sided noodle using a cotton material and a nutritional material, either the cotton material or the nutritional material is formed as an inner core and the other is formed as an outer layer, thereby providing a balanced taste and nutrition. It relates to a double side of a new recipe that can be made and a method for manufacturing the same.

Noodles are a kind of food that is eaten by mixing wheat flour with water and kneading it, stretching or thinning it, then cutting it and blanching it in water or steam.

In the past, noodles were mainly manufactured using wheat flour, and depending on the size of the noodles, noodles were divided into small noodles and thick noodles. is losing

Noodles, along with rice and corn, have been one of the representative foods since ancient times, and because they have fewer production conditions compared to rice, they are grown in the 60 degree north latitude region from Australia, the southern hemisphere, and in the high mountains above 3000 m above sea level. has been used as the main food.

Nowadays, rice production has increased due to the development of science and technology. In Asia, where rice is a staple food, noodles are used as a snack rather than a main meal, or when rice made from rice is consumed for a long time, there is an increasing tendency to consume it as a special meal. In particular, noodles are a food that has been used all over the world, and there are various dishes using noodles in countries around the world.

In Korea, noodles are consumed a lot, especially as ramen, and they are also consumed in the form of noodles and udon noodles. In particular, noodles are being consumed steadily by people because they can be eaten as a snack for a meal or as a meal for people who make news.

As mentioned above, there are various types of noodles according to their shape and material, but if they are broadly classified, they are divided into a small-thick noodle noodle and a relatively thick right-sided noodle according to the size (thickness) of the noodle.

Recently, with the establishment of a well-being culture, food is not only a food that relieves hunger but also health is considered. On the other hand, there is a disadvantage that it is not suitable because it causes a serious nutritional imbalance.

Therefore, it can be said that the value as a food is high by considering the nutritional imbalance and health functionalities, so it was necessary to solve the nutritional imbalance and develop health-conscious noodles.

In order to solve the problem of serious nutritional imbalance in noodles, dual noodles, filled with ingredients with excellent nutrients, were developed.

Dual noodles consist of an outer noodle and an inner ingredient, and can be used as a variety of noodles from the East and the West such as udon noodles, jajangmyeon, kalguksu, spaghetti, pasta, and ramen. By adjusting the thickness of the noodles, thick foods such as tteokbokki or garaetteok can be served with double noodles.

In addition, the double noodles can be used not only as snacks or special meals, but also as a staple food because of their excellent nutritional balance, and can be used as diet food, therapeutic diet, or well-being food.

Republic of Korea Patent Publication No. 10-2008-0050855 (published on June 10, 2008) is a patent technology of the inventor of the present invention. centered-material) is formed, and a surface in which a shim is formed inside a surface consisting of an outer layer surrounding the shim and a method for manufacturing the same are disclosed.

Korean Patent Laid-Open Patent No. 10-2008-0060441 (published on July 02, 2008) is also a patented technology of the inventor of the present invention, in which an external material hole is formed inside, and an external material injection hole that ejects the external material hole at the bottom formed housing; It is installed in the housing so as to have a space isolated from the external material hole, and an internal material injection hole that coincides with the center of the external material injection hole is formed at the lower end, and the cross-sectional area of the internal material injection hole is smaller than the cross-sectional area of the external material injection hole. A double-sided injection nozzle including a material hole is disclosed. The present invention relates to a double-sided injection nozzle and a double-sided manufacturing apparatus capable of inserting other materials, such as red beans, into a hollow surface made of a material such as flour.

The 'method of manufacturing a surface with a shim formed inside the surface' of the Korean Patent Application Laid-Open No. 10-2008-0050855 is actually implemented and specifically implemented by the 'double-sided manufacturing apparatus' of the Korean Patent Application Laid-Open No. 10-2008-0060441 have.

However, the double-sided manufactured in this way does not have special conditions for the inner core, so the texture of the inner and outer layer faces are different from each other, and the inner core is separated from the outer layer and part of the inner seam flows out or falls out entirely. there is

The present invention is an improvement of the 'surface with a shim formed inside the surface and a manufacturing method thereof' of the Korean Patent Application Laid-Open No. 10-2008-0050855, and the double-sided manufacturing method of the present invention is also provided in the Korean Patent Application Laid-Open No. 10-2008-0060441. It can be implemented and specifically implemented by the 'double-sided manufacturing apparatus' of the reference.

Republic of Korea Patent Publication No. 10-2008-0050855 (2008.06.10) Republic of Korea Patent Publication No. 10-2008-0060441 (2008.07.02) Republic of Korea Patent Publication No. 10-2018-0108133 (2018.10.04) Republic of Korea Patent Publication No. 10-2005-0092159 (2005.09.21)

The present invention has been devised to solve the problems of the prior art as described above, and an object of the present invention is to provide a double side of a new recipe and a manufacturing method thereof so as to satisfy various tastes of consumers.

More specifically, in manufacturing a double-sided noodle using a cotton material and a nutritional material, either the cotton material or the nutritional material is formed as an inner core and the other is formed as an outer layer, thereby providing a balanced taste and nutrition. It is an object of the invention to provide a double side of a novel recipe and a method for manufacturing the same.

The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

The double side according to the present invention in order to achieve the above and object, in the double side in which the seam is formed inside, any one of the cotton material or the nutritional material is formed as the inner seam and the other one is formed as the outer layer, It is characterized in that it is manufactured by extruding so that the moisture content of the dough for noodle material and the dough for nutrition material to be the nutrition material is the same.

On the other hand, the manufacturing method of the double side according to the present invention, in the manufacturing method of the double side having a core formed therein, comprising the steps of: preparing a dough for noodles by adding starch to grain flour and kneading it with water (S1); Putting starch in the nutritional material and kneading with water to prepare a nutritional material dough (S2); And putting the noodle material dough and nutritional material dough into an extruder having a core portion and an outer layer surrounding the core portion and extruding the dough to produce a double side (S3); including, but in the step S2, of the nutritional material dough Make the moisture content the same as the moisture content of the noodle material dough, and in step S3, put the nutritional material dough into the core part and put the noodle material dough into the outer layer part, or put the noodle material dough into the core part It is characterized in that the nutrient material dough is put into the outer layer and extruded.

In addition, the manufacturing method of the double-sided according to the present invention, in the step S3, after extrusion in the extruder is characterized in that it is cooked at 60 ~ 90 ℃ to prepare the double-sided.

In addition, in the manufacturing method of the double-sided noodles according to the present invention, the nutritional material includes any one or more selected from the group consisting of seafood, agricultural products, meat and medicinal plants, and the seafood is squid, octopus, octopus, grasshopper, and snow crab. , red crab, hairy crab, shrimp, tuna, mackerel, saury, sardines, and any one or more selected from the group consisting of leeks, the agricultural products are Chinese cabbage, cabbage, spinach, lettuce, leek, watermelon, watermelon, melon, cucumber, pumpkin, tomato , strawberry, eggplant, radish, carrot, burdock, taro, apple, pear, peach, grape, tangerine, persimmon, chestnut, walnut, jujube, pine nut, acorn, ginkgo, matsutake, matsutake, oyster mushroom, oyster mushroom, king oyster Any one or more selected from the group consisting of mushrooms, enoki mushrooms and shiitake mushrooms, the meat is any one or more selected from the group consisting of beef, chicken, pork, and duck meat, and the medicinal plants are ginseng, red ginseng, goji berry, gilgyeong It is characterized in that at least one selected from the group consisting of , Angelica, Peony, Hwanggi, Cheongung, Jihwang, Shiho, Omija, Sasangsa, Sasam, Eoseongcho, Licorice and Mugwort.

In addition, the manufacturing method of the double-sided noodles according to the present invention, the nutritional material is characterized in that it further comprises any one or more nut powder selected from the group consisting of almonds, cashews, walnuts, pine nuts and chestnuts.

According to the double-sided surface and the method for manufacturing the same according to the present invention having the configuration as described above, it is possible to provide a new recipe double-sided and a method for manufacturing the same that can satisfy various tastes of consumers.

More specifically, according to the double-sided noodle and its manufacturing method according to the present invention, in manufacturing a double-sided noodle using a noodle material and a nutritional material, any one of the noodle material or the nutritional material is formed as an inner core, so that taste and It is possible to provide a double aspect of a new recipe capable of providing nutrition in a balanced manner and a method for manufacturing the same.

In addition, according to the double-sided surface and the manufacturing method thereof according to the present invention, it is possible to maintain the same texture of the inner seam and the outer layer, and the inner seam is not separated from the outer layer and the shape of the new recipe can be continuously maintained. Cotton and a manufacturing method thereof can be provided.

Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram schematically showing a method for manufacturing a double-sided surface according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art. Like numbers refer to like elements throughout.

1 is a manufacturing process diagram schematically showing a method for manufacturing a double surface according to the present invention.

The method for manufacturing double-sided noodles according to the present invention, in the double-sided manufacturing method having a core formed therein, includes the steps of: preparing a dough for noodles by adding starch to grain flour and kneading it with water (S1); Putting starch in the nutritional material and kneading with water to prepare a nutritional material dough (S2); And putting the noodle material dough and nutritional material dough into an extruder having a core portion and an outer layer surrounding the core portion and extruding the dough to produce a double side (S3); including, but in the step S2, of the nutritional material dough Make the moisture content the same as the moisture content of the noodle material dough, and in step S3, put the nutritional material dough into the core part and put the noodle material dough into the outer layer part, or put the noodle material dough into the core part It can be configured by putting the nutrient dough into the outer layer and extruding it.

Hereinafter, a method for manufacturing a double-sided surface according to the present invention will be described in more detail step by step with reference to FIG. 1 .

1. Noodle dough manufacturing step (S1);

First, prepare the dough for noodles by adding starch to the grain flour and kneading it with water. It can be configured by mixing 0.5 to 2.5 parts by weight of starch with respect to 100 parts by weight of the grain flour.

The grain flour may be applied to rice flour, wheat flour, barley flour, buckwheat flour, and the like. In addition, the degree of viscosity and elasticity (viscoelasticity) of the dough material is the same as when pulling a normal mechanical or hand-made noodle. Accordingly, the amount of water and the moisture content of the dough are determined, and the method for manufacturing the dough for the noodle material in the present invention may be configured by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited. .

2. Nutrient dough manufacturing step (S2);

Next, add starch to the nutrients and knead it with water to prepare a dough for nutrients. It can be configured by mixing 0.5 to 2.5 parts by weight of starch with respect to 100 parts by weight of the nutritional material.

The amount of water may be configured so that the moisture content of the nutritional material dough has the same value as the moisture content of the noodle material dough. By configuring in this way, the degree of viscosity and elasticity (viscoelasticity) of the nutrient material dough is the same as the viscosity and elasticity (viscoelasticity) degree of the dough material, thereby making the texture of the inner core and outer layer of the double-sided prepared by the same In addition to being able to maintain the inner shim, it is possible to continuously maintain its shape without being separated from the outer layer.

The nutritional material may be configured to include any one or more selected from the group consisting of seafood, agricultural products, meat and medicinal plants.

The seafood may be composed of any one or more selected from the group consisting of squid, octopus, octopus, octopus, snow crab, red crab, hairy crab, shrimp, tuna, mackerel, saury, sardine, and mutton.

In addition, the agricultural products include Chinese cabbage, cabbage, spinach, lettuce, leek, water parsley, watermelon, melon, cucumber, pumpkin, tomato, strawberry, eggplant, radish, carrot, burdock, taro, apple, pear, peach, grape, tangerine, persimmon , chestnuts, walnuts, jujubes, pine nuts, acorns, ginkgo biloba, matsutake mushrooms, matsutake mushrooms, oyster mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms and shiitake mushrooms.

In addition, the meat may consist of any one or more selected from the group consisting of beef, chicken, pork, and duck, and the medicinal plants are ginseng, red ginseng, goji berries, gilgyeong, angelica, peony, astragalus, cheongung, jihwang, It may be composed of any one or more selected from the group consisting of Shiho, Schisandra, Sasangsa, Sasam, Eoseongcho, Licorice and Mugwort.

In the present invention, all of the seafood, agricultural products, meat and medicinal plants may be used by pulverizing, except for inedible parts. In this case, since the moisture content may be different depending on the type of nutritional material, the amount of water is added so as to have the same value as the moisture content of the dough for the noodle material, thereby composing the dough.

In addition, in the present invention, all of the seafood, agricultural products, meat and medicinal plants are lyophilized at -50 to -80 ° C. for 3 to 6 days and then pulverized. , More preferably, it can be prepared by freeze-drying at -60 to -65 ° C. for 4 to 5 days and then pulverizing. Drying under the same conditions as described above to prepare a powder is preferable because it can provide a flavor suitable for noodles without destroying the active ingredients of the nutritional material.

When the nutritional ingredients are freeze-dried and pulverized, the nutritional ingredient powder has the same moisture content as the grain flour constituting the noodle dough, so the same amount of water added to the noodle dough can be used, so the manufacturing process is easier It can be simple.

In the present invention, the grain powder and the nutrient powder may have different particle sizes. That is, the grain powder has a particle size of 250 to 300 mesh (mesh), and the nutritional material powder may be configured to have a particle size of 150 to 200 mesh (mesh).

When the particle size of the grain powder is less than 250 mesh, there is a problem in that the double-sided formation is not smooth. Rather, it is not economical as well as the formation of the double-sided is not smooth, so it is preferable to maintain the above particle size range.

When the particle size of the nutritional ingredient powder is configured to be less than 150 mesh (mesh), the nutritional ingredient powder is too large and there is a problem that the texture as a double side is not good, and the particle size of the nutritional ingredient powder is 200 mesh (mesh) If it exceeds, it is not only economically uneconomical because it becomes excessively fine, but also the flavor of the nutritional material is significantly reduced, so it is preferable to maintain the particle size range.

3. double-sided manufacturing step (S3);

In an extruder having a core part and an outer layer surrounding the core part, the noodle material dough and the nutritional material dough are put into an extruder and extruded to prepare a double-sided surface. The method of extruding the double-sided is preferably carried out by the 'double-sided manufacturing apparatus' of the Korean Patent Laid-Open Publication No. 10-2008-0060441 of the present inventor.

More specifically, it consists of putting the nutritional material dough into the core part and putting the noodle material dough into the outer layer part and extruding to produce a double side, or putting the noodle material dough into the core part and putting the noodle material dough into the outer layer part It can be composed of putting the nutritional ingredient dough and extruding it to produce a double side. According to this, as the inner core, the core part is made of nutrients and the outer layer is made of cotton material, and as the inner core, the core part is made of cotton material and the outer layer part is made of nutrients. side is formed.

In addition, in the step S3, after extrusion in the extruder, it may be cooked at 60 to 90° C. to prepare a double side. By extruding and cooking the double sides in this way, the core part and the outer layer part are more strongly bonded, and the cooking temperature can be adjusted according to the type of noodles. The higher the cooking temperature, the tougher the prepared double-sided noodles, so for example, vermicelli can be prepared.

In addition, it is preferable to carry out according to the 'double-sided manufacturing apparatus' of the present inventor's Korean Patent Application Laid-Open No. 10-2008-0060441, which has a heating conveyor that cooks while transferring the double-sided.

On the other hand, the double face according to the present invention, in the double face in which a seam is formed inside, any one of a cotton material or a nutritional material is formed as the inner seam and the other one is formed as an outer layer, but the surface to be the cotton material It can be configured by extruding the material dough and the moisture content of the nutrient material dough to be the nutrient material to be the same.

As another embodiment in the present invention, the nutritional material may be configured to further include any one or more nut powders selected from the group consisting of almonds, cashews, walnuts, pine nuts and chestnuts. By further including nuts as the nutritional material, it is possible to eat healthy fats, dietary fiber, protein, and other active ingredients of nuts, as well as make the nutritional material dough softer and more shiny.

It is preferable to comprise 5 to 10 parts by weight of the nuts with respect to 100 parts by weight of the nutritional material. When the amount of the nuts is less than 5 parts by weight, the effect by the active ingredients of the nuts is insignificant, and when it exceeds 10 parts by weight, the nutritional material dough is not well formed, so it is preferable to maintain the above range.

Hereinafter, it will be described in more detail through examples of the present invention. However, these Examples are for illustrating the present invention, and the present invention is not limited by these Examples.

(1) Prepare a dough for noodles by adding 2 parts by weight of starch to 100 parts by weight of 250-300 mesh rice flour and kneading it with water.

(2) Prepare nutritional material dough by adding 2 parts by weight of starch to 100 parts by weight of 150-200 mesh and kneading with water. The amount of water is added so as to be the same as the moisture content of the dough, and the nutrients are squid as seafood, tomatoes as agricultural products, beef as meat, and red ginseng as medicinal plants, respectively, freeze-dried at -60 to -65 ° C for 4 to 5 days. It is then pulverized to obtain a prepared powder mixture.

(3) Put the noodle material dough and nutritional material dough into an extruder having a core portion and an outer layer portion surrounding the core portion and extrude the dough to prepare a double-sided surface. As the inner core, the nutrient material dough is put in the core part, and the cotton material dough is put in the outer layer part and extruded.

In (3) of [Example 1], it was carried out in the same manner as in [Example 1], except that the dough for cotton material was put in the core part as the inner core and the dough for nutritional ingredients was put in the outer layer and extruded.

In (3) of [Example 1], it was carried out in the same manner as in [Example 1], except that after extrusion in an extruder, it was cooked at 70° C. to prepare a double side.

[Example 1] Except that in (2) of [Example 1], each 1 part by weight of almond, cashew nut, walnut, pine nut and chestnut powder was further added to 100 parts by weight of nutrient to prepare a nutrient dough It was carried out in the same way as

[Test Example: Sensory Evaluation]

Sensory evaluation was performed on the double faces according to the present invention of [Example 1] to [Example 4]. In the sensory evaluation, a total of 100 consumer panels were selected, each of 50 adult males and females, and a 9-point scoring method (9: very good, 7: good, 5: average, 3: bad) for bonding state, texture, taste, aroma, and overall preference. , 1: very bad), and the results are shown in [Table 1].

division bonding state texture taste incense full symbol Example 1 7.1 7.0 6.9 6.9 7.0 Example 2 6.9 7.0 7.0 6.9 7.0 Example 3 7.8 7.9 7.1 7.0 7.5 Example 4 7.4 7.3 7.2 7.2 7.3

As confirmed in [Table 1] above, as a double side according to the present invention, it is highly evaluated in all items of binding state, texture, taste, flavor and overall preference in common with respect to [Example 1] to [Example 4] It was confirmed that

In particular, [Example 1] in which the outer layer is a cotton material and the core part as an inner core is a nutritional material, and [Example 2], in which the outer layer is a nutritional material and a core part as an inner core is a cotton material, are almost similar in bonding state and texture In the case of [Example 3] prepared by cooking at 70 ° C after extrusion in an extruder, it can be seen that the bonding state and texture are significantly improved, and [Example 4] in which nut powder is further added as a nutritional material In the case of bonding state and texture, it was evaluated higher than [Example 1] and [Example 2], and the highest value was evaluated in terms of taste and aroma.

The double-sided noodles and their manufacturing method according to the present invention can form any one of the cotton material or the nutritional material as an inner core and the other one as an outer layer in manufacturing a double-sided surface using a cotton material and a nutritional material. It can be expected that not only can the texture of the core and the outer layer be maintained the same, but the shape of the inner core can be continuously maintained without being separated from the outer layer, and it can be expected to provide a balanced taste and nutrition.

The present invention described above is merely exemplary, and those of ordinary skill in the art to which the present invention pertains will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the form mentioned in the above detailed description. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications and equivalents and substitutions falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

In the method for manufacturing a double-sided surface in which a shim is formed,
Putting 0.5 to 2.5 parts by weight of starch in 100 parts by weight of grain flour and kneading with water to prepare a dough for noodles (S1);
Putting 0.5 to 2.5 parts by weight of starch in 100 parts by weight of nutrients and kneading with water to prepare a nutrient dough (S2); and
Putting the noodle material dough and nutritional material dough into an extruder having a core part and an outer layer part surrounding the core part and extruding the dough to produce a double-sided (S3); including;
In the step S2, the moisture content of the nutrient material dough is the same as the moisture content of the noodle material dough,
In the step S3, put the nutritional material dough into the core part and put the noodle material dough into the outer layer part, or put the noodle material dough into the core part and put the nutritional material dough into the outer layer part and extrude;
The nutritional material includes any one or more nut powders selected from the group consisting of almonds, cashew nuts, walnuts, pine nuts and chestnuts, and the nuts are included in 5 to 10 parts by weight based on 100 parts by weight of the nutritional material,
The particle size of the grain powder is 250-300 mesh (mesh), and the particle size of the nutritional material is 150-200 mesh (mesh),
The nutritional material includes any one or more selected from the group consisting of seafood, agricultural products, meat and medicinal plants,
In the nutritional material dough manufacturing step, the seafood, agricultural products, meat and medicinal plants are lyophilized at -50 ~ -80 ° C for 3 to 6 days at -50 ~ -80 ° C. A method for manufacturing a double-sided surface, characterized in that.
According to claim 1,
In the step S3, after extrusion in the extruder, the method of manufacturing a double-sided surface, characterized in that to prepare the double-sided by cooking at 60 ~ 90 ℃.
According to claim 1,
The seafood is any one or more selected from the group consisting of squid, octopus, octopus, octopus, snow crab, red crab, hairy crab, shrimp, tuna, mackerel, saury, sardine and mutton,
The above agricultural products include Chinese cabbage, cabbage, spinach, lettuce, leek, watermelon, watermelon, melon, cucumber, pumpkin, tomato, strawberry, eggplant, radish, carrot, burdock, taro, apple, pear, peach, grape, tangerine, persimmon, chestnut , walnuts, jujubes, pine nuts, acorns, ginkgo, matsutake mushrooms, matsutake mushrooms, wood oyster mushrooms, oyster mushrooms, king oyster mushrooms, enoki mushrooms and shiitake mushrooms,
The meat is any one or more selected from the group consisting of beef, chicken, pork and duck,
The medicinal plant is double-sided, characterized in that at least one selected from the group consisting of ginseng, red ginseng, gugija, gilgyeong, angelica, peony, hwanggi, cheongung, jihwang, shiho, omija, saengsaeng, ginseng, eoseongcho, licorice and mugwort manufacturing method.
delete As a double-sided surface in which a shim is formed inside manufactured by the manufacturing method of any one of claims 1 to 3,
Manufactured by extruding any one of the noodle material or the nutritional material as the inner core and the other as the outer layer, with the same moisture content of the noodle material dough as the noodle material and the nutritional material dough as the nutrition material Double-sided, characterized in that.

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