KR20000030059A - Yam noodles manufactued method - Google Patents
Yam noodles manufactued method Download PDFInfo
- Publication number
- KR20000030059A KR20000030059A KR1019990023846A KR19990023846A KR20000030059A KR 20000030059 A KR20000030059 A KR 20000030059A KR 1019990023846 A KR1019990023846 A KR 1019990023846A KR 19990023846 A KR19990023846 A KR 19990023846A KR 20000030059 A KR20000030059 A KR 20000030059A
- Authority
- KR
- South Korea
- Prior art keywords
- yam
- noodles
- flour
- juice
- manufactued
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 4
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 3
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 2
- 241000246354 Satureja Species 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 description 22
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 참마를 이용하여 고소하고 담백한 맛을 내는 식용국수를 제조하는 참마국수 제조방법에 관한 것이다.The present invention relates to a method for producing yam noodles, which prepares edible noodles that have a savory and light taste using yam.
국수는 밀가루를 소금물에 반죽하여 제조하게 되는 것으로 인스턴트식품인 라면과 함께 주식 또는 간식용으로 애용되고 있다.Noodles are made by kneading flour in salt water, and are used as stocks or snacks with instant food ramen.
기존 국수는 밀가루만으로 제조되어 맛과 영양에 한계가 있고, 끈기가 덜하며 쫄깃한 맛이 라면에 비하여 떨어진다.Existing noodles are made only with flour, which limits the taste and nutrition, and is less sticky and chewy than ramen.
따라서 밀가루만으로 국수를 제조하지 않고 밀가루에 보리가루, 녹두가루, 메밀가루, 칡가루 등을 혼합하여 다양한 맛을 내는 국수를 만들어 내고 있으나, 전반적으로 혼합물을 분말형태로 만들어 밀가루에 혼합되어지므로 혼합물 특유의 맛과 영향이 떨어지게 된다.Therefore, instead of making noodles with flour alone, barley flour, mung bean flour, buckwheat flour, and chopped flour are mixed to make noodles with different flavors. The taste and influence of the will fall.
본 발명은 자생식물인 참마를 생으로 갈아서 밀가루와 혼합한 후 국수를 제조하므로써 참마특유의 고소하고 담백한 맛을 그대로 보존할 수 있도록 한 것이다.The present invention is to grind the yam, a native plant raw, and mixed with wheat flour to prepare noodles to preserve the savory and light taste of yam.
이러한 본 발명은 참마를 잘 씻어 분쇄기로 곱게갈은 생즙형태로 밀가루와 9:1 비율로 혼합한 후 소금물로 반죽하여 국수를 제조하므로써 이루어지는 것으로, 참마 생즙을 혼합하여 맛과 영양을 그대로 살릴 수 있고 삶은 후 냉장보관하면 면이 퍼지지 않으면서도 24시간 보존할 수 있다.The present invention is made by mixing the yam and finely crushed with a grinder in the form of fresh juice and flour in a 9: 1 ratio and kneading with brine to prepare noodles, by mixing the yam juice to preserve the taste and nutrition as it is Refrigerated after boiling, it can be preserved for 24 hours without spreading the noodles.
본 발명에 이용되는 참마는 우리나라 산간지방에서 자생하는 지하괴근식물로써 약으로도 사용되며 영양가가 매우 높고 대부분 녹말로 이루어져 쌀등 다른 녹말과는 달리 생으로도 소화가 잘되는 알칼리성 녹말이다.Yam used in the present invention is an underground starch plant that grows native to the mountainous region of Korea. It is also used as a medicine and has a high nutritional value and is mostly made up of starch.
또한 참마는 소화효소인 디아스타마아제도 풍부히 함유하여 소화를 촉진시키며 위장과 신장의 기능을 향상시키고, 함께 함유된 콜린성분은 도한(盜汗), 자양강장, 피로회복을 돕는다.In addition, yam is rich in digestive enzymes, such as diastatase, promotes digestion and improves the function of the stomach and kidneys, and the choline ingredient contained together helps Hanhan, nourishment, and fatigue.
이러한 본 발명은 참마를 깨끗이 씻어주는 세척과정, 세척된 참마를 곱게 갈아주는 분쇄과정, 분쇄된 참마즙을 소금물과 함께 밀가루에 혼합시키는 혼합과정, 참마즙이 혼합된 밀가루 반죽으로 마국수를 제조하는 국수제조과정을 거치게 된다.The present invention is to clean the yam, washing process, grinding the yam finely grind the grinding process, mixing the crushed yam juice mixed with flour with brine, to prepare the majusu with flour dough mixed with yam juice Noodle making process
(1) 세척과정(1) washing process
자연상태에 채취된 참마를 깨끗이 씻어 표면에 묻은 이물질을 제거하여 식용 가능한 상태로 만든다.Wash the yams collected in the natural state and remove foreign substances on the surface to make them edible.
(2) 분쇄과정(2) grinding process
세척이 완료된 참마를 분쇄기에 넣어 곱게 갈아준다.Put the washed yam in a grinder and grind it finely.
이때 참마분쇄시 분쇄된 즙의 알갱이가 씹히지 않을 정도로 곱게 갈아준다.At this time, when grinding the yam grind finely so that the grains of the juice is not chewed.
(3) 혼합과정(3) mixing process
곱게 갈은 참마즙과 밀가루를 혼합하되 소금물을 약간 첨가하여 밀가루 반죽이 되게 하는 한편 간을 맞추도록 한다.Mix the finely ground yam and flour, but add a little bit of brine to make the dough and season it.
참마즙과 밀가루는 1:9 정도의 비율로 혼합하여 완전 반죽시킨다.The yam juice and flour are mixed at a ratio of about 1: 9 and completely kneaded.
여기서 밀가루에 혼합되는 참마즙의 비율은 약간 변동될 수 있으나 밀가루 대비 10% 정도를 넣어 혼합 반죽시키는 것이 가장 좋다.Here, the ratio of the yam juice mixed with flour may vary slightly, but it is best to knead the mixture with 10% of the flour.
(4) 국수제조과정(4) Noodle Making Process
참마즙과 혼합된 밀가루 반죽을 이용하여 통상의 국수제조기로 국수를 제조하게 된다.Noodles are prepared by using a conventional noodle maker using flour dough mixed with yam juice.
이렇게 만들어진 참마국수는 참마의 혼합으로 인하여 특유의 끈기와 쫄깃한 면발 및 부드럽고 담백한 맛을 낼 수 있고, 일반국수는 삶았을 때 바로 먹지 않으면 면이 퍼지면서 특유의 맛을 상실하게 되나, 참마국수는 삶아서 냉장보관하면 24시간까지 그 맛을 유지할 수 있으며, 참마는 단백질과 무기질, 소량의 글루코스 프럭토스 등을 함유하고 있어 당뇨병이나 설사, 자양강장, 피로회복에 효과적이다.The yam noodles made in this way can be mixed with yams to give them a distinctive tenacity, chewy noodles, and a soft and light taste. If refrigerated, the taste can be maintained for up to 24 hours. Yam contains protein, minerals and a small amount of glucose fructose, which is effective for diabetes, diarrhea, nourishment and fatigue.
본 발명의 마국수는 부드럽고 쫄깃하며 담백한 맛이 있고 삶은 면발의 장기보존이 가능하며 인체건강에 유익한 영양분을 흡수할 수 있는 것이다.Magusu of the present invention is soft and chewy, has a pale taste and can preserve the long-term preserved boiled noodles and can absorb nutrients beneficial to human health.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990023846A KR20000030059A (en) | 1999-06-23 | 1999-06-23 | Yam noodles manufactued method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990023846A KR20000030059A (en) | 1999-06-23 | 1999-06-23 | Yam noodles manufactued method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20000030059A true KR20000030059A (en) | 2000-06-05 |
Family
ID=19594762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990023846A KR20000030059A (en) | 1999-06-23 | 1999-06-23 | Yam noodles manufactued method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20000030059A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101139767B1 (en) * | 2010-11-22 | 2012-04-26 | 서정희 | Manufacturing method for chamma fried food |
| KR20210058078A (en) * | 2019-11-13 | 2021-05-24 | 장건수 | Wet noodles manufacturing method using Atractylodes macrocephala Koidzumi and Yam |
-
1999
- 1999-06-23 KR KR1019990023846A patent/KR20000030059A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101139767B1 (en) * | 2010-11-22 | 2012-04-26 | 서정희 | Manufacturing method for chamma fried food |
| KR20210058078A (en) * | 2019-11-13 | 2021-05-24 | 장건수 | Wet noodles manufacturing method using Atractylodes macrocephala Koidzumi and Yam |
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