KR102633891B1 - How to make noodles - Google Patents
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- KR102633891B1 KR102633891B1 KR1020177029831A KR20177029831A KR102633891B1 KR 102633891 B1 KR102633891 B1 KR 102633891B1 KR 1020177029831 A KR1020177029831 A KR 1020177029831A KR 20177029831 A KR20177029831 A KR 20177029831A KR 102633891 B1 KR102633891 B1 KR 102633891B1
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- bittern
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- dihydroxy
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 25
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- YUIOPHXTILULQC-UHFFFAOYSA-N 1,4-Dithiane-2,5-diol Chemical compound OC1CSC(O)CS1 YUIOPHXTILULQC-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 238000007493 shaping process Methods 0.000 claims abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 239000001677 (2R,5R)-1,4-dithiane-2,5-diol Substances 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000012267 brine Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 235000019639 meaty taste Nutrition 0.000 description 1
- 235000019656 metallic taste Nutrition 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000011182 sodium carbonates Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
간수를 밀가루 및 물과 배합하여 반죽을 만들고 만들어진 반죽을 빚는 단계를 포함하는 국수, 특히 라면의 제조 방법으로, 간수의 비율을 보통 사용된 비율의 33 내지 50%로 줄이고, 상기 반죽에 0.00085 내지 0.0085 중량%의 2,5-다이하이드록시-1,4-다이티안을 추가적으로 첨가하는, 방법. 이와 같이 제조된 국수는 바람직한 "계란" 향미와 바람직한 노란 색을 낸다.A method of manufacturing noodles, especially ramen, comprising the step of mixing bittern with flour and water to make a dough and shaping the resulting dough, wherein the proportion of bittern is reduced to 33 to 50% of the usually used proportion, and 0.00085 to 0.0085% of the bittern is added to the dough. Adding an additional weight percent of 2,5-dihydroxy-1,4-dithian. Noodles prepared in this way have a desirable “egg” flavor and a desirable yellow color.
Description
본원은 국수와 이에 바람직한 향미를 더하는 것에 관한 것이다.This application relates to noodles and adding desirable flavors to them.
특정한 국수, 특히 일본 라멘(ramen) 국수(중국식 밀면)는 전통적으로 탄산나트륨과 탄산칼륨을 함유하고 분말이나 광천수로 이용할 수 있는 알칼리 물질인 간수(kansui)를 사용하여 만들어졌다. 간수를 물 및 밀가루와 배합한 후 국수를 빚고 건조한다. 간수의 존재는 국수가 단단한 질감을 갖고 최종적으로 바람직한 "계란(eggy)" 향미가 나게 한다. 간수를 사용하는 문제점은 건조 과정 동안 국수가 바람직한 노란색에서 덜 바람직한 진갈색으로 거무스름하게 될 수 있다는 점이다. 이 색 변화는 간수의 비율을 줄이고 "계란" 향미를 첨가하여 막을 수 있다. 그러나, 최종 국수는 바람직한 연노란색을 나타내지만, 더 높은 비율의 간수가 부여하는 바람직한 향미가 부족하다.Certain noodles, especially Japanese ramen noodles (Chinese wheat noodles), were traditionally made using kansui, an alkaline substance containing sodium and potassium carbonates and available as a powder or mineral water. After mixing bittern with water and flour, noodles are made and dried. The presence of bittern gives the noodles a firm texture and ultimately a desirable “eggy” flavor. The problem with using bittern is that during the drying process the noodles can darken from a desirable yellow to a less desirable dark brown. This color change can be prevented by reducing the proportion of bittern and adding “egg” flavor. However, while the final noodles have a desirable light yellow color, they lack the desirable flavor that higher percentages of bittern impart.
향미도 좋고 색도 좋은 국수를 제공할 수 있음이 밝혀졌다. 그러므로, 간수를 밀가루 및 물과 배합하여 반죽을 만들고, 만들어진 반죽을 빚는 단계를 포함하되, 간수의 비율을 통상적으로 사용되는 중량비의 33 내지 50%로 줄이고, 반죽에 0.00085 내지 0.0085 중량%의 2,5-다이하이드록시-1,4-다이티안을 추가로 첨가하는, 국수의 제조 방법이 제공된다. It was found that it was possible to provide noodles with good flavor and color. Therefore, it includes the step of mixing bittern with flour and water to make dough, and forming the dough, but reducing the proportion of bittern to 33 to 50% of the commonly used weight ratio and adding 0.00085 to 0.0085% by weight of 2 to the dough. A method for producing noodles is provided, further adding 5-dihydroxy-1,4-dithian.
밀가루, 간수 및 0.00085 내지 0.0085 중량%의 2,5-다이하이드록시-1,4-다이티안을 포함하는, 바람직한 색과 향미의 국수가 추가로 제공된다.Noodles of the desired color and flavor are further provided, comprising wheat flour, bittern, and 0.00085 to 0.0085 weight percent of 2,5-dihydroxy-1,4-daitian.
특정한 실시양태에서, 국수는 라면이다.In certain embodiments, the noodles are ramen.
간수는 분말 또는 광천수 형태로 사용될 수 있다. 2가지 형태는 시판중이다. 특정한 실시양태에서, 간수는 광천수 형태로 사용된다.Bittern can be used in powder or mineral water form. Two forms are commercially available. In certain embodiments, bittern is used in the form of mineral water.
2,5-다이하이드록시-1,4-다이티안은 공지되고 시판중인 향미제이다. 이의 향미에 대한 설명은 "쇳내가 나고 고기 맛이 나는 짭짤한 닭고기 및 소고기, 유황 냄새가 나는 계란 노른자와 유사한" 것으로 기재되어 있다. 이는 시판중인 향미제 중에 매우 낮은 비율로 존재한다. 이들 비율은 향미제 중에 대략 600 내지 700 pm, 즉, 0.06 내지 0.07 중량%이고, 식료품 중에 0.02 내지 7.5 ppm, 즉, 0.000002 내지 0.00075 중량%이다(문헌[FEMA "GRAS Flavoring Substances 18", Vol.52, No.9 (September 1998).pp.79 & 83] 참조). 매우 높은 농도의 2,5-다이하이드록시-1,4-다이티안의 사용이 간수의 비율을 줄이도록 하면서 바람직한 간수 향미를 생성할 수 있음은 전혀 예상하지 못했다. 따라서, 바람직한 향미 및 오래도록 바람직한 노란색을 수득하였다. 2,5-Dihydroxy-1,4-dithian is a known and commercially available flavoring agent. Its flavor description is described as "salty chicken and beef with a metallic and meaty taste, similar to egg yolk with a sulfurous smell." It is present in very low proportions in commercially available flavoring agents. These proportions are approximately 600 to 700 pm, i.e., 0.06 to 0.07 wt.% in flavors, and 0.02 to 7.5 ppm, i.e., 0.000002 to 0.00075 wt.% in foodstuffs (FEMA "GRAS Flavoring Substances 18", Vol. 52 , No.9 (September 1998).pp.79 & 83]. It was unexpected that the use of very high concentrations of 2,5-dihydroxy-1,4-dithiane could produce a desirable bittern flavor while allowing for a reduced bittern content. Accordingly, a desirable flavor and a desirable long-lasting yellow color were obtained.
시판중인 계란 향미제 및/또는 간수 향미제를 사용하는 것이 가능하고 허용될 수 있다. 그러나, 계란 향미제 대 2,5-다이하이드록시-1,4-다이티안의 비율은 2.3:1을 초과하지 않아야 하고, 그렇지 않으면 바람직한 간수 향미는 바람직하지 않게 감소되거나 심지어 완전히 사라지게 된다. Commercial egg flavoring and/or bittern It is possible and permissible to use flavoring agents. However, the ratio of egg flavor to 2,5-dihydroxy-1,4-dithian should not exceed 2.3:1 or the desirable bittern flavor will be undesirably reduced or even completely lost.
실제로, 국수는 소금, 간수, 물, 2,5-다이하이드록시-1,4-다이티안, 및 필요한 경우 계란 향미제를 먼저 배합한 후 이 배합물을 밀가루와 혼합하고, 국수로 빚고, 이를 찌고 건조하여 제조된다.In practice, noodles are made by first combining salt, brine, water, 2,5-dihydroxy-1,4-daitian, and, if necessary, egg flavoring, then mixing this mixture with flour, shaping it into noodles, and steaming them. It is manufactured by drying.
통상적으로 사용되는 간수 대 밀가루의 중량비는 1:100 내지 1.5:100이다. 본원에 전술된 과정은 2,5-다이하이드록시-1,4-다이티안이 사용된 경우, 이를 33 내지 50%로 줄이도록 함을 의미하고, 간수:밀가루 비는 0.33:100 내지 0.75:100일 수 있다. 간수의 중량은 고체 물질의 중량이다. 광천수의 경우, 언급된 중량은 광천수의 고체 함량물의 중량이다.The commonly used weight ratio of bittern to flour is 1:100 to 1.5:100. The process described herein means that when 2,5-dihydroxy-1,4-dithian is used, it is reduced to 33 to 50%, and the bittern:flour ratio is 0.33:100 to 0.75:100. It can be. The weight of the bittern is the weight of the solid material. In the case of mineral water, the weight mentioned is the weight of the solid content of the mineral water.
본원은 하기 비제한적인 실시예를 참조하여 추가로 기재된다.The present application is further described with reference to the following non-limiting examples.
양(중량부)은 하기 표에 나타냈다(단위: g).The amounts (parts by weight) are shown in the table below (unit: g).
실시예에서 사용된 간수는 분말 형태의 시판중인 간수이다(푸디스트-재팬 인코포레이티드(Foodest-Japan,Inc.)의 "파우더 간수"(Powder Kansui)).The bittern used in the examples is a commercially available bittern in powder form (“Powder Kansui” from Foodest-Japan, Inc.).
전체 간수 향미제(순수한 2,5-다이하이드록시-1,4-다이티안 + 시판중인 향미제)에서 2,5-다이하이드록시-1,4-다이티안의 상대적인 비율은 실시예 2 내지 4에 대하여 각각 100%, 75% 및 30%이다.The relative proportions of 2,5-dihydroxy-1,4-dithiane in total bittern flavor (pure 2,5-dihydroxy-1,4-dithiane + commercial flavor) are shown in Examples 2 to 4. are 100%, 75%, and 30%, respectively.
국수를 제조하기 위해 모든 실시예는 하기와 동일한 방식을 사용하였다:To prepare noodles, all examples used the same method as follows:
1. 간수, 소금, 물, 및 해당되는 경우, 2,5-다이하이드록시-1,4-다이티안 및 계란 향미제를 배합하였다.1. Brine, salt, water, and, if applicable, 2,5-dihydroxy-1,4-dithian and egg flavorings were combined.
2. 밀가루를 첨가하고 완전히 혼합하였다.2. Add flour and mix thoroughly.
3. 상기 혼합물로부터 국수를 빚고, 100℃에서 3 분 동안 찐 후 80℃에서 2 시간 동안 건조하였다. 3. Noodles were made from the above mixture, steamed at 100°C for 3 minutes, and then dried at 80°C for 2 hours.
이와 같이 제조된 국수의 색과 향미를 3명의 전문가 패널에 의해 평가하고, 결과를 하기에 나타냈다.The color and flavor of the noodles prepared in this way were evaluated by a panel of three experts, and the results are shown below.
Claims (7)
이때 간수의 비율을 통상적으로 사용되는 비율의 33 내지 50%로 줄이고, 혼합물에 0.00085 내지 0.0085 중량%의 2,5-다이하이드록시-1,4-다이티안을 추가로 첨가하는, 방법.A method of manufacturing noodles comprising mixing kansui with flour and water to make dough, and shaping the resulting dough,
At this time, the ratio of bittern is reduced to 33 to 50% of the commonly used ratio, and 0.00085 to 0.0085% by weight of 2,5-dihydroxy-1,4-dithian is further added to the mixture.
국수가 라멘(ramen) 국수인, 방법.According to claim 1,
How the noodles are ramen noodles.
간수를 광천수 형태로 사용하는, 방법.The method of claim 1 or 2,
How to use bittern in the form of mineral water.
국수가 계란 향미제를 추가로 함유하는, 방법.According to claim 1,
A method wherein the noodles additionally contain egg flavoring.
계란 향미제 대 2,5-다이하이드록시-1,4-다이티안의 중량비가 2.3 이하:1인, 방법.According to claim 4,
A method wherein the weight ratio of egg flavoring to 2,5-dihydroxy-1,4-dithian is 2.3:1 or less.
간수 대 밀가루의 중량비가 0.33:100 내지 0.75:100인, 방법.According to claim 1,
A method wherein the weight ratio of bittern to flour is from 0.33:100 to 0.75:100.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB1506536.0A GB201506536D0 (en) | 2015-04-17 | 2015-04-17 | Process |
| GB1506536.0 | 2015-04-17 | ||
| PCT/EP2016/058500 WO2016166363A1 (en) | 2015-04-17 | 2016-04-18 | Noodles method of preparing noodles |
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| KR20170137775A KR20170137775A (en) | 2017-12-13 |
| KR102633891B1 true KR102633891B1 (en) | 2024-02-07 |
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| CN (1) | CN107438369A (en) |
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| KR102697156B1 (en) * | 2023-12-20 | 2024-08-20 | 박승범 | Manufacturing method of raw ramen |
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| CN101273732A (en) * | 2007-12-28 | 2008-10-01 | 上海新亚富丽华餐饮股份有限公司 | Method for processing cut noodles |
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| US2955041A (en) * | 1958-12-11 | 1960-10-04 | Lever Brothers Ltd | Flavoring agents and process for imparting a meat-like flavor to an edible composition |
| US3959509A (en) * | 1974-08-23 | 1976-05-25 | International Flavors & Fragrances Inc. | Flavoring foodstuffs using sulfur-containing compounds |
| JPS53121955A (en) * | 1977-03-29 | 1978-10-24 | Miyoujiyou Shiyokuhin Kk | Production of instant noodles |
| US6447615B2 (en) * | 1999-08-10 | 2002-09-10 | National Starch And Chemical Investment Holding Corporation | Sago fluidity starch and use thereof |
| JP4634176B2 (en) * | 2004-09-10 | 2011-02-16 | 理研ビタミン株式会社 | Improving the flavor of instant noodles |
| KR20100033826A (en) * | 2008-09-22 | 2010-03-31 | 제이엠바이오 주식회사 | Method and apparatus for producing alkali and high calcium mineral water from minerals |
| CN102178170A (en) * | 2011-05-20 | 2011-09-14 | 仉长斌 | Noodles with meat flavor and making method thereof |
| CN103798632B (en) * | 2014-02-28 | 2015-08-26 | 昆明东川稷龙工贸有限公司 | The processing method of a kind of Dongchuan noodles |
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2016
- 2016-04-15 JP JP2016081733A patent/JP6695729B2/en not_active Expired - Fee Related
- 2016-04-18 CN CN201680021610.7A patent/CN107438369A/en active Pending
- 2016-04-18 WO PCT/EP2016/058500 patent/WO2016166363A1/en active Application Filing
- 2016-04-18 KR KR1020177029831A patent/KR102633891B1/en active IP Right Grant
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101273732A (en) * | 2007-12-28 | 2008-10-01 | 上海新亚富丽华餐饮股份有限公司 | Method for processing cut noodles |
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| SG11201707553YA (en) | 2017-11-29 |
| CN107438369A (en) | 2017-12-05 |
| WO2016166363A1 (en) | 2016-10-20 |
| GB201506536D0 (en) | 2015-06-03 |
| JP2016202173A (en) | 2016-12-08 |
| JP6695729B2 (en) | 2020-05-20 |
| KR20170137775A (en) | 2017-12-13 |
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