KR102618394B1 - Manufacturing Method of Dough for Noodle Soup - Google Patents

Abstract

The present invention relates to a method of manufacturing dough for kalguksu, comprising: (A) adding flour to a dough kneader; (B) Adding salt and nucleic acid seasoning and mixing while adding water to the mixing bowl; (C) adding the mixed ingredients of step (B) into the kneader of step (A); (D) adding cooking oil to the kneader of step (C) to form a chewy and soft dough, then stirring and mixing to make a dough; (E) dividing the dough into pieces of a certain size and then maturing them; In the step (E), the dough is divided into 2 kg units, spread flat, and placed in a vacuum and at a temperature of minus 45 degrees or lower. After being rapidly frozen under certain conditions, it is aged for 2-3 days, and based on 100 parts by weight of flour, it is mixed with 40-60 parts by weight of water, 0.3-0.5 parts by weight of salt, 0.1-0.2 parts by weight of nucleic acid seasoning, and 2-3 parts by weight of cooking oil. It is characterized by:
According to the present invention, by improving the manufacturing method, it is possible to eliminate the phenomenon of separation of dough and water and the flaccid phenomenon, and through this, it is possible to increase the chewiness, umami, and texture when boiled and consumed as kalguksu noodles, and can be added to general flour dough. In comparison, the shelf life of the dough can be extended, such as by extending the shelf life, and the flour smell can be eliminated.

Description

{Manufacturing Method of Dough for Noodle Soup}

The present invention relates to a method of manufacturing dough for kalguksu, and more specifically, by using wheat flour but improving the manufacturing method, it is possible to increase the chewiness, richness, and texture when boiled and consumed as kalguksu noodles, and has a shorter shelf life compared to general wheat flour dough. This relates to a method of manufacturing dough for kalguksu that can extend the shelf life of the dough, such as by extending it.

In general, kalguksu is a food made by kneading flour, rolling it out thinly, then cutting it with a knife or pulling it out with a machine, and boiling it in a soup with various ingredients.

Kalguksu is an interesting food whose type, taste, and quality vary depending on the ingredients used to make the soup. It is one of the favorite foods that can be easily accessed because it is relatively simple to make and cook compared to other foods.

In this way, kalguksu is usually made by mixing flour and water to make a dough and then aging it for 2 to 3 days.

However, when using a general kalguksu dough using wheat flour as in the past, water separates from the dough, which causes the dough to become runny and lose its chewiness, and the taste and texture are poor. there was.

In addition, the general kalguksu dough using conventional wheat flour has a short shelf life, so it must be used as soon as possible after aging, and it is difficult to exceed a maximum of 1 day.

Furthermore, conventional kalguksu dough using wheat flour is slightly lacking in nutrition because it uses only wheat flour. In particular, wheat flour has higher calories than other grains, so the number of obese patients is increasing day by day, and it can cause nutritional imbalance and various diseases. .

On the other hand, when looking at prior art literature related to the conventional kalguksu dough, Domestic Patent No. 10-1442793 includes “collecting green white dandelion leaves 5 to 25 cm long to prevent damage to the stem and roots; Washing the collected white dandelion leaves with water at room temperature 2 to 3 times; Dehydrating the moisture remaining in the washed white dandelion leaves; Removing the green smell of the dehydrated white dandelion leaves and increasing their flexibility to obtain flavor. “A method for producing flour dough containing white dandelion, comprising the step of rolling and heating at 25 to 45°C 2 to 5 times.”

In addition, in Korean Patent Publication No. 10-2014-0132872, “Banana powder 75 to 85% by weight is a powder freezing process in which bananas with the peel removed are rapidly frozen and frozen in a state containing the moisture contained in the banana; Freeze-frozen bananas A powder grinding process in which the powder is finely ground into a regular starch powder using a grinder; banana powder, 10-15% by weight of starch, 2-5% of salt, and 3-5% of egg are put into a mixing container and mixed. It discloses a "method for manufacturing kalguksu dough using banana powder, which includes a powder kneading process in which the dough is kneaded at low temperature by adding cold water while all other ingredients are mixed, rather than adding it in the process."

Additionally, in Domestic Patent No. 10-2131551, “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 parts by weight of barley powder, and 0.5 to 1.5 parts by weight of deodeok powder. Part by weight and 0.3 to 0.5 parts by weight of refined salt, the preparation process of ingredients for the healthy raw noodle kalguksu dough, placing 45 to 60 parts by weight of ice grains on the bottom of the kneader, pouring flour on top of it, and pouring the remaining ingredients in order, regardless of order. An ice kneading process of forming a well-being raw noodle kalguksu dough by operating the kneader for 30 to 60 minutes to mix the ice and the secreted ingredients, and dividing the well-being raw noodle kalguksu dough created through the ice kneading process into a predetermined amount required to be subzero. It discloses a “method of manufacturing well-being raw noodle kalguksu dough, which includes a maturation process of maturing for 4 to 6 hours at a temperature of 1 degree to +1 degree.”

These above-mentioned prior art documents can be said to be different from the technology of the present invention proposed below in terms of manufacturing method and process.

Republic of Korea Patent Publication No. 10-1442793 Republic of Korea Patent Publication No. 10-2014-0132872 Republic of Korea Patent Publication No. 10-2131551

The purpose of the present invention is to provide a method of manufacturing dough for kalguksu that can increase the chewiness, richness, and texture when boiled and consumed as kalguksu noodles by improving the manufacturing method.

The purpose of the present invention is to provide a method for manufacturing kalguksu dough that can increase the shelf life of the dough, such as extending its shelf life compared to general flour dough, and eliminate the smell of flour.

The purpose of the present invention is to provide a method for manufacturing kalguksu dough that can supplement the nutrients lacking in kalguksu noodles by supplying natural nutrients, including natural vitamins.

The method of manufacturing dough for kalguksu to achieve the above purpose includes the steps of (A) adding flour to a dough kneader; (B) Adding salt and nucleic acid seasoning and mixing them while adding water to the mixing bowl; (C) adding the mixed ingredients of step (B) into the kneader of step (A); (D) adding cooking oil to the kneader of step (C) to form a chewy and soft dough, then stirring and mixing to make a dough; (E) dividing the dough into pieces of a certain size and then maturing the dough, wherein the flour is processed through pretreatment, 1) the flour, water, and cinnamon extract are measured, and the flour: water: cinnamon extract = Weighing at a weight ratio of 1~1.2:2~2.5:0.1~0.3; 2) mixing the measured flour with water and cinnamon extract and then maturing for 1 to 3 days at 15 to 25°C; 3) washing the result of step 2) 2 to 3 times with purified water and then filtering it through a sieve to remove the water; 4) The result of step 3) is dried naturally or by far-infrared ray irradiation at a room temperature of 20 to 30°C, and then sieved through a sieve of 120 to 150 mesh to complete the flour.

Here, in step (E), the dough can be divided into 2 kg units, spread flat, rapidly frozen under vacuum and -45 degrees Celsius or less, and then aged for 2 to 3 days.

Here, based on 100 parts by weight of flour, it can be mixed with 40 to 60 parts by weight of water, 0.3 to 0.5 parts by weight of salt, 0.1 to 0.2 parts by weight of nucleic acid seasoning, and 2 to 3 parts by weight of cooking oil.

Here, in step (C), natural nutrients including natural vitamins and natural material powder with color to impart color are added, and the natural material powder includes bokbunja, raspberry, red paprika, white lotus root, yellow paprika, and green tea. It is at least one of leaves, spinach, chives, and carrots, and may be roasted in grape seed oil, sunflower seed oil, or olive oil and then dried.

Here, the salt is prepared by: 1) putting shrimp and shiitake mushrooms in a blender and grinding them; 2) mixing the result of step 1) with sea salt and salicornia solution at a weight ratio of 0.5 to 1: 0.8 to 1.2: 1 to 1.5; 3) low-temperature aging the result of step 2) at a low temperature of 3 to 7°C for at least 2 days; 4) Concentrating the result of step 3) by heating to a temperature of 80 to 120°C; 5) drying and curing the result of step 4) while cooling; 6) The result of step 5) may be processed through a sieve to form particles of a certain thickness.

Here, in step (C), soybean powder is additionally mixed to increase the savory taste and texture, and 3 to 5 parts by weight of soybean powder can be mixed based on 100 parts by weight of flour.

According to the present invention, by improving the manufacturing method, it is possible to eliminate the phenomenon of separation of dough and water and the flowing phenomenon, and through this, it is possible to achieve the usefulness of increasing the chewiness, umami, and texture when boiled and consumed as kalguksu noodles. there is.

According to the present invention, the shelf life of the dough can be extended, such as extending the shelf life compared to ordinary flour dough, the flour smell can be eliminated, and natural nutrients, including natural vitamins, are supplied together, thereby providing nutrients that are lacking in kalguksu noodles. It can achieve supplementary usefulness on its own.

Figure 1 is a manufacturing process diagram shown to explain a method of manufacturing dough for kalgul water according to an embodiment of the present invention.

Preferred embodiments of the present invention will be described as follows, and through this detailed description, the purpose and configuration of the present invention and its characteristics will be better understood.

Hereinafter, the method for manufacturing kalguksu dough according to an embodiment of the present invention will be described in detail with reference to FIG. 1.

As shown in Figure 1, the method of manufacturing dough for kalguksu according to an embodiment of the present invention includes a flour input step (S10), a seasoning material provision step (S20), a seasoning material input step (S30), and a dough manufacturing step (S40). , consists of a manufacturing process including subdivision and maturation steps (S50).

The flour input step (S10) is a step in which a certain amount of flour is measured and added to the kneader.

At this time, the flour may have been processed through pretreatment.

The flour is an embodiment of the method, and it allows the shelf life of the dough to be manufactured to be extended, such as by extending the shelf life, eliminating the smell of flour, and supplying nutrients.

For this purpose, it can be processed through the following manufacturing process.

1) Dissolve collagen, a protein source, and natural extract with sterilizing and preservative effects in water.

At this time, it is preferable to mix in a weight ratio of collagen: natural extract: water = 0.5 to 0.8: 0.3 to 0.4: 1 to 1.2.

The natural extract may be at least one of angelica root extract, cinnamon extract, eucalyptus extract, and yellow chili extract.

2) Freeze-dry the result of step 1) above.

3) Grind the result of step 2) and make freeze-dried powder.

4) Mix gravity flour with the above freeze-dried powder in a weight ratio of freeze-dried powder: gravity flour = 0.2 to 0.3: 1 to 2.

5) Complete the flour by sieving the result of step 4) through a 120-150 mesh sieve.

In addition, the flour is another embodiment, and it allows the shelf life of the dough to be manufactured to be extended, such as extending the shelf life, while eliminating the flour smell and increasing swelling power and solubility.

For this purpose, it can be processed through the following manufacturing process.

1) Weigh the flour, water, and cinnamon extract in a weight ratio of flour: water: cinnamon extract = 1~1.2:2~2.5:0.1~0.3.

2) After mixing the above-measured flour with water and cinnamon extract, it is aged for 1 to 3 days at 15 to 25°C.

3) Wash the result of step 2) 2-3 times with purified water, then filter it through a sieve to remove the water.

4) The resulting product separated from the water in step 3) above is dried naturally or by far-infrared ray irradiation at room temperature of 20-30°C, and then sieved through a 120-150 mesh sieve to make flour.

The seasoning material preparation step (S20) is a step of adding and mixing seasoning materials salt and nucleic acid seasoning while water is added to the mixing bowl.

At this time, it is preferable to mix 40 to 60 parts by weight of water, 0.3 to 0.5 parts by weight of salt, and 0.1 to 0.2 parts by weight of nucleic acid seasoning based on 100 parts by weight of flour.

Here, the salt can be used processed through the following manufacturing process to supply natural nutrients and add flavor in addition to the seasoning function of adjusting the seasoning.

For this, 1) Place shrimp and shiitake mushrooms in a blender and blend.

At this time, the shrimp are washed and used with either citric acid, a type of natural organic acid, alcohol, or salt water with a salinity of 3 to 5%.

Here, it is more desirable to use citric acid, which can exert sterilizing power in addition to washing the shrimp.

The shrimp contains chitosan, which regulates cholesterol levels, taurine, which is good for relieving fatigue, beautifying the skin, and preventing aging, and is rich in calcium and phosphorus, which are components of bones.

The shiitake mushrooms contain polysaccharides and lentinan, which are physiologically active substances, as well as guanylic acid, which has a unique umami taste, and are rich in ercosterin, the parent of vitamin D, and also contain a lot of vitamins B1 and B2, which can provide the effect of lowering blood cholesterol levels. It can digest and absorb the calcium contained in shrimp and provide nutrients through the ercosterin component.

2) Mix the result of step 1) above with sea salt and salicornia solution at a weight ratio of 0.5~1:0.8~1.2:1~1.5.

At this time, the salicornia liquid is boiled by heating water, adding salicornia to boiling water and blanching it for 30 to 40 seconds. Cooling the salicornia blanched in boiling water, grinding it using a blender, and then passing it through a sieve or filter. It may be manufactured through filtration.

3) The result of step 2) is aged at a low temperature of 3~7℃ for at least 2 days.

4) The result of step 3) above is concentrated by heating to a temperature of 80-120°C.

5) Dry and harden the result of step 4) while cooling.

6) The result of step 5) above is filtered through a sieve to form particles of a certain thickness.

The seasoning material input step (S30) is a step of inserting the mixed materials resulting from the seasoning material provision step (S20) into the kneader in which the flour has been added through the flour input step (S10).

At this time, in the seasoning material input step (S30), natural nutrients including natural vitamins and natural material powder with color to impart color can be additionally added into the kneader and mixed.

The natural material powder for this purpose may be at least one of bokbunja, raspberry, red paprika, white lotus root, yellow paprika, green tea leaves, spinach, chives, and carrots.

The natural material powder can be used by roasting it in grape seed oil, sunflower seed oil, or olive oil and then drying it to increase nutrients while adding flavor and texture.

In addition, in the seasoning material input step (S30), a process of additionally mixing soybean powder can be optionally performed to increase the savory taste and chewy texture. 3 to 5 parts by weight of soybean powder can be mixed based on 100 parts by weight of flour. there is.

Here, if less than 3 parts by weight of the soybean powder is added, it is difficult to provide a savory taste, and if it exceeds 5 parts by weight, the savory taste becomes too strong.

In other words, the above mixing ratio can be said to be the optimal mixing ratio for allowing the taster to experience a savory taste without knowing whether soybean powder was added to the dough.

The dough manufacturing step (S40) is a step of adding cooking oil to the kneader of the seasoning material input step (S30) to form a chewy and soft dough, and then stirring and mixing to make the dough.

At this time, the kneader can be stirred and mixed for 10 to 15 minutes.

Here, the cooking oil is soybean oil or olive oil, and is preferably mixed in 2 to 3 parts by weight based on 100 parts by weight of flour.

The subdivision and maturation step (S50) is a step of dividing the dough resulting from the dough manufacturing step (S40) into portions of a certain size and then maturing them.

In detail, in the subdivision and maturation step (S50), the dough resulting from the dough manufacturing step (S40) is divided into 2 kg units, flattened, and rapidly frozen under vacuum and minus 45 degrees Celsius. Ripen for 2-3 days.

The kalguksu dough prepared by the kalguksu dough manufacturing method according to the present invention having the above-described manufacturing process can be used after thawing for about 1 day, and not only can the shelf life be extended compared to the past, but it can also be used as the largest kalguksu dough in the past. It can eliminate the problem of the dough and water separating and becoming loose, and when the dough is boiled in boiling broth and consumed as kalguksu noodles, it can provide the advantage of increasing the chewiness, richness, and texture of the noodles themselves.

Meanwhile, in the following, a sensory test was conducted on the dough prepared by the dough manufacturing method for kalguksu described above.

(Example 1)

Put 10,000g of flour (all-purpose flour) into the dough mixer.

Put 5L of water in a mixing bowl, add 40g of salt and 10g of nucleic acid seasoning, mix, and then add it to the flour kneading machine.

After adding 200g of cooking oil to the kneader, stir and mix for 10 minutes to complete the noodle dough.

Divide the dough into 2kg units, spread it flat, rapidly freeze it under vacuum and -45 degrees Celsius, and then age it for 3 days.

manufactured like this

(Sensory test)

The kalguksu dough prepared in Example 1 above was put into kalguksu broth and boiled to make noodles for kalguksu, and sensory tests were conducted for chewiness, umami, unique taste and odor, and texture.

The sensory test was conducted on 10 adult men and 20 adult women using a 10-point scoring system (10 points for very good, 8 points for good, 6 points for average, 4 points for poor, 2 points for very poor), and the average values are shown in Table 1 below. It is summarized and shown in .

1) Chewy: Very good 21 people, Good 9 people

2) Umami: Very good 19 people, good 8 people, average 3 people

3) Already/bad taste: Very good 24 people, good 4 people, average 2 people

4) Texture: Very good 20 people, Good 8 people, Average 2 people

division Chewy Umami Imi and Itchwi Texture Synthesis Example 1 9.4 9.1 9.5 9.2 9.3

As can be seen from Table 1 above, both adult men and women gave overall good scores for the sensory test, and the dough prepared by the manufacturing method according to the present invention improved the chewiness, richness, and texture of kalguksu. It shows that it is effective, and that there are no off-flavors or odors.

The embodiments described above merely describe preferred embodiments of the present invention, and are not extremely limited to these embodiments. Various modifications and variations can be made by those skilled in the art within the technical spirit and scope of the claims of the present invention. Alternatively, it may be said that substitution can occur.

Claims (6)

(A) Adding flour to the kneader;
(B) Adding salt and nucleic acid seasoning and mixing while adding water to the mixing bowl;
(C) adding the mixed ingredients of step (B) into the kneader of step (A);
(D) adding cooking oil to the kneader of step (C) to form a chewy and soft dough, then stirring and mixing to make a dough;
(E) dividing the dough into pieces of a certain size and then aging them; Includes,
The flour is processed through pretreatment,
1) Weighing the gravity flour, water, and cinnamon extract at a weight ratio of gravity flour: water: cinnamon extract = 1~1.2:2~2.5:0.1~0.3;
2) mixing the measured flour with water and cinnamon extract and then maturing for 1 to 3 days at 15 to 25°C;
3) washing the result of step 2) 2 to 3 times with purified water and then filtering it through a sieve to remove the water;
4) drying the result of step 3) naturally or by irradiating far-infrared rays at a room temperature of 20 to 30°C, then sieving it through a sieve of 120 to 150 mesh to make flour; A method of manufacturing dough for kalguksu, characterized in that it is processed. According to clause 1,
In step (E),
A method of producing dough for kalguksu, characterized in that the dough is divided into 2 kg units, spread flat, rapidly frozen under vacuum and below -45 degrees, and then aged for 2 to 3 days. According to clause 1,
A method of producing dough for kalguksu, characterized in that 40 to 60 parts by weight of water, 0.3 to 0.5 parts by weight of salt, 0.1 to 0.2 parts by weight of nucleic acid seasoning, and 2 to 3 parts by weight of cooking oil are based on 100 parts by weight of flour. According to clause 1,
In step (C) above,
Natural nutrients, including natural vitamins, and natural ingredient powder with color are added and mixed to give color.
The natural ingredient powder is at least one of bokbunja, raspberry, red paprika, white lotus root, yellow paprika, green tea leaves, spinach, chives, and carrots, and the noodle dough is characterized in that it is roasted in grape seed oil, sunflower seed oil, or olive oil and then dried. Manufacturing method. According to clause 1,
The salt is,
1) Put shrimp and shiitake mushrooms in a blender and grind them;
2) mixing the result of step 1) with sea salt and salicornia solution at a weight ratio of 0.5 to 1: 0.8 to 1.2: 1 to 1.5;
3) low-temperature aging the result of step 2) at a low temperature of 3 to 7°C for at least 2 days;
4) Concentrating the result of step 3) by heating to a temperature of 80 to 120°C;
5) drying and curing the result of step 4) while cooling;
6) sieving the result of step 5) into particles having a certain thickness; A method of manufacturing dough for kalguksu, characterized in that it is processed. According to clause 1,
In step (C) above,
Add soybean powder to increase the savory taste and texture.
A method of producing dough for kalguksu, characterized in that 3 to 5 parts by weight of soybean flour is mixed with 100 parts by weight of wheat flour.