KR19980038352A - How to Make Noodles Using Egg Yolk - Google Patents
How to Make Noodles Using Egg Yolk Download PDFInfo
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- KR19980038352A KR19980038352A KR1019960057237A KR19960057237A KR19980038352A KR 19980038352 A KR19980038352 A KR 19980038352A KR 1019960057237 A KR1019960057237 A KR 1019960057237A KR 19960057237 A KR19960057237 A KR 19960057237A KR 19980038352 A KR19980038352 A KR 19980038352A
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Abstract
본 발명은 오리알, 계란등의 흰자위에 둘러싸인 난황(卵黃)을 이용한 국수의 제조방법에 관한 것으로서, 난황에는 레시틴, 지방, 단백질, 회분, 비타민A등 많은 영양소를 함유하고 있는 바, 종래에는 계란등의 알을 익혀 소금에 찍어 먹거나 프라이(FRY)하여 먹는 정도임으로 요리방법이 다양하지 못하여 값이 싸고 영양분이 많은 난황을 많이 섭취하지 못하고 있는 실정이며, 또한 누구나 즐겨먹는 기존의 국수는 거의 전량 밀가루로만 되었으므로 여러가지의 영양소가 부족하였다.The present invention relates to a method for preparing noodles using egg yolk surrounded by white eggs such as duck eggs and eggs, and the egg yolk contains many nutrients such as lecithin, fat, protein, ash, vitamin A, and the like. Cooked eggs are cooked and salted or fried (FRY), so the cooking method is not diverse and cheap and nutritious egg yolks are not consumed a lot. There was a lack of various nutrients.
본 발명은 상기와 같은 문제점을 해결하기 위하여 발명한 것으로서, 난황을 이용하여 국수를 제조함으로서 영양가가 높은 국수를 제공할 수 있도록함과 이렇게 함으로서 영양가 많은 난황의 섭취량을 늘려 국민건강증진에 이바지할 수 있도록 한 것임.The present invention has been invented to solve the above problems, it is possible to provide a nutritious noodles by producing noodles using egg yolk, thereby increasing the intake of nutritious yolk can contribute to national health promotion It is.
Description
본 발명은 오리알, 계란등의 흰자위에 둘러싸인 난황(卵黃)을 이용한 국수의 제조방법에 관한 것으로서, 좀더 상세히 말하면, 알을 익혀 난백(卵白)과 난황으로 분리하여 난황에 함유된 콜레스톨의 원인이 되는 지방을 제거한 단백질이 풍부한 난황분으로 국수를 제조할 수 있도록 한 것이다.The present invention relates to a method of manufacturing noodles using egg yolk (卵 黃) surrounded by white eggs, such as duck eggs, eggs, more specifically, the egg is cooked and separated into egg white (卵 白) and egg yolk to cause the cholesterol contained in yolk Noodles made from protein-rich egg yolks are made from fat.
난황에는 레시틴, 지방, 단백질, 회분, 비타민A등 많은 영양소를 함유하고 있는 바, 종래에는 계란등의 알을 익혀 소금에 찍어 먹거나 프라이(FRY)하여 먹는 정도임으로 요리방법이 다양하지 못하여 값이 싸고 영양분이 많은 난황을 많이 섭취하지 못하고 있는 실정이며, 또한 누구나 즐겨먹는 기존의 국수는 거의 전량 밀가루로만 되었으므로 여러가지의 영양소의 부족으로 가끔 한번씩 먹을 때는 영양분 결핍등을 초래하게 될 염려가 없다 하겠으나, 자주 먹을 때에는 영양분결핍을 초래하게 될 염려가 있었다.Egg yolk contains many nutrients such as lecithin, fat, protein, ash, and vitamin A. In the past, eggs are cooked in eggs and fried or fried. The situation is not eating a lot of nutritious yolk, and the existing noodles that everyone enjoys almost all made of wheat flour, so there is no risk of nutrient deficiency when eating once due to lack of various nutrients. There was a fear that it would cause malnutrition.
본 발명은 상기와 같은 문제점을 해결하기 위하여 발명한 것으로서, 난황을 이용하여 국수를 제조함으로서 영양가가 높은 국수를 제공할 수 있도록함과 이렇게 함으로서 영양가 많은 난황의 섭취량을 늘려 국민건강증진에 이바지할 수 있도록함에 그 목적이 있고, 상기의 목적을 달성하기 위한 본 발명의 특징은 알을 증기로 익혀 난백과 난황으로 분리하여 난황을 분쇄하고, 상기의 분쇄난황에 노르말핵산을 혼합하여 지방을 제거한후 다시 건조 미분쇄하여 난황분과 밀가루 및 염소를 혼합반죽하여 기존의 국수제조에 의하여 제조할 수 있도록함에 있다.The present invention has been invented to solve the above problems, it is possible to provide a nutritious noodles by producing noodles using egg yolk, thereby increasing the intake of nutritious yolk can contribute to national health promotion The object of the present invention for achieving the above object is to boil eggs into steam and separate them into egg whites and egg yolks to crush egg yolks, and to remove the fat by mixing normal nucleic acid to the above-mentioned crushed egg yolks. Dry fine pulverized to mix the dough and flour and chlorine to be prepared by conventional noodle making.
이하 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다.Hereinafter, the preferred embodiment of the present invention will be described in detail.
알을 증기열에 의하여 약1시간 익혀 난백(환자)과 난황(노른자)으로 분리하여 상기 난황을 눈목이 작은 그물망사로 늘려 잘게 분쇄한 다음 건조실에 넣어 스팀열에 의하여 난황을 건조하고 상기의 난황에 노르말핵산을 혼합하여 30-40도의 온도로 유지시켜 고루 믹싱하여 난황에 함유된 지방을 제거하고 다시 스팀열에 의하여 건조한 다음 분쇄하여 분쇄한 난황분29%, 밀가루 70%, 염소1%를 혼합반죽하여 기존 국수제조기에 의하여 국수를 제조함을 특징으로 한 것인데, 상기의 제법에 있어 난백과 난황을 분리한 난황을 그물망사로 분쇄하는 것은 지방산이 많기 때문에 일반분쇄기로 분쇄하는 것은 불가능하기 때문이다.The eggs are cooked for about 1 hour by steam heat, separated into egg whites (patients) and egg yolks (yolks), and the egg yolks are pulverized into small net meshes and pulverized. The eggs are placed in a drying chamber to dry egg yolks by steam heat. Mix and keep at a temperature of 30-40 degrees to mix evenly to remove the fat contained in egg yolk, dried by steam heat, and then crushed and mixed with crushed yolk powder 29%, wheat flour 70%, chlorine 1% to make a traditional noodle maker It is characterized in that the noodle is prepared by the above method, in which the egg yolk separated from the egg white and egg yolk is pulverized with a net mesh in the above-mentioned manufacturing method because it is impossible to grind with a general crusher because there are many fatty acids.
이와 같은 본 발명은 지방산이 제거된 여러종류의 영양분이 함유된 난황분을 이용하여 제조된 국수는 종래의 국수와는 달리 영양분이 많아 자주 먹더라도 영향결핍증에 걸리게 될 염려가 없을 뿐만 아니라, 종래 한정된 섭취범위를 벗어나게하여 난황을 많이 섭취되게 함으로서 건강증진에 이바지할 수 있는 효과가 있다.As such, the present invention is made using egg yolk powder containing various kinds of nutrients from which fatty acids are removed, unlike conventional noodles, which is rich in nutrients. Out of range by eating a lot of yolk yolk has the effect that can contribute to health promotion.
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KR1019960057237A KR19980038352A (en) | 1996-11-21 | 1996-11-21 | How to Make Noodles Using Egg Yolk |
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KR1019960057237A KR19980038352A (en) | 1996-11-21 | 1996-11-21 | How to Make Noodles Using Egg Yolk |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000012204A (en) * | 1999-08-03 | 2000-03-06 | 연선흠 | Method of manufacturing a powdered food |
KR100442547B1 (en) * | 2001-07-26 | 2004-07-30 | (주)대원식품 | manufacturing method of egg noodles |
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1996
- 1996-11-21 KR KR1019960057237A patent/KR19980038352A/en active IP Right Grant
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000012204A (en) * | 1999-08-03 | 2000-03-06 | 연선흠 | Method of manufacturing a powdered food |
KR100442547B1 (en) * | 2001-07-26 | 2004-07-30 | (주)대원식품 | manufacturing method of egg noodles |
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