KR20000030432A - Plum cold noddle dish - Google Patents

Abstract

PURPOSE: A preparation method of iced vermicelli using japanese apricot is provided, which is characterized in that citric acid contained japanese apricot sterilizes E.coli and germs apt to proliferate in summer, furthermore soybean flour is added to increase glutinousness. Therefore, the iced vermicelli can enhance the secretion of digestive enzymes. CONSTITUTION: The iced vermicelli using japanese apricot is prepared from a method comprising: (1)pulverizing dried japanese apricot; (2)mixing 10-20 wt.% of japanese apricot powder, based on the weight of raw japanese apricot ingredient consisting of wheat flour, potato flour, fagopyrum collegium monech powder, corn powder, sodium carbonate, and salts with raw japanese apricot ingredient, followed by kneading; (3)ripening the mixture at about 110°C, and then forming a strip of noodle; (4)drying the noodle for about 1 hour, followed by packing; and then (5) freezing rapidly at about -20°C.

Description

Plum cold noodles {PLUM COLD NODDLE DISH}

The present invention relates to a cold noodle prepared by mixing plum and soy flour in a common cold noodle material.

Common cold noodles consist of wheat starch as the main ingredient, consisting of potato starch, buckwheat flour, corn starch, a small amount of sodium bicarbonate and salt, and mixing the ingredients such as 칡 or hemp according to preference. After mixing in the dough and kneading with a kneader, it is prepared by heating aging in the molding machine and drawing a cotton strand at the same time.

Cold noodles are seasonal foods that are consumed mainly in hot summers, and they are easily exposed to various pathogens because they are eaten in cold broth, and because of their characteristics, very hygienic management is required during manufacturing, distribution and cooking. In particular, because broth is easily contaminated as a breeding source for Escherichia coli, it can be said that food should be very careful in a general restaurant.

In addition, the common cold noodles are difficult to digest because they eat cold noodles and starch indigestible materials such as diarrhea, abdominal pain, indigestion after eating cold noodles.

Because of the characteristics of cold noodles, the general restaurant intentionally adds a large amount of vinegar in cold noodles broth to prevent abdominal pain, indigestion and propagation of Escherichia coli, but it is not a fundamental solution but also hypersensitivity to vinegar. It causes a new problem for the specific substance causing the vinegar, and the vinegar used as a food contains a large amount of inorganic acid, causing water pollution problems caused by leftover broth.

The present invention is to solve the problems of the cold noodles consumed in a large amount of the season is excellent in digestion absorption, suppresses the infection of pathogens such as E. coli, etc., and is intended to present a new cold noodles with a savory taste.

To this end, the present invention is prepared by mixing a proper amount of plum in the material of cold noodles to suppress the promotion of digestion and propagation of fungi by the plum, which is a natural material, and to provide a cold noodles having a savory taste by mixing soy flour in the cold noodles material.

Plum cold noodles according to the present invention is made by crushing the dried plums to powder, and together with wheat flour, potato starch, buckwheat flour, corn starch 10-20% of the plum powder, soy flour 2-8% and a small amount of sodium hydrogencarbonate After mixing, mixing and kneading, and kneading, it is molded in a state of heating and matured at a temperature of about 110 ° C to extract the noodles, and the extracted noodles are naturally dried for about 1 hour and then rapidly frozen at a temperature of about -20 ° C in a packed state. It is prepared by the method.

In the above, the plum contains a large amount of natural citric acid, which is effective in removing various toxins damaged in the heat, and promoting the supplementation and absorption of calcium to neutralize the acidified constitution caused by the decrease in calcium ions, thereby releasing fatigue exhausted from heat. This is an excellent thing.

In addition, it contains more sodium, manganese, iron, and mineral organic acids than other foods, preventing the acidification of body fluids caused by sugar and meat consumption and improving the immunity. It has been proved to have a deterrent effect, and has been recorded in Korean traditional medicine books such as Chinese classical medicine books and the new agricultural village.

The most convenient and useful way to use the food for plum is to add the extract obtained by squeezing the juice of the harvested plum to various foods, but this method is not suitable as a method of using plum for cold noodles. This could be seen through the failure case.

In other words, when squeezing plum juice and mixing it with cold noodle material, the adhesion of starch, etc. is remarkably decreased, so the quality of noodle is not uniform, noodle is easily broken, and when it is boiled, it spreads easily and loses the chewy taste peculiar to cold noodle. do.

In addition, the plum juice is water-soluble as most of the active ingredient when boiled in the water is soaked in the discarded water after being discarded together can not expect the useful effect of the plum.

Therefore, the present invention uses a method of drying the fresh medium harvested at around 4-5, making it into a powder state, and mixing the cold cotton material without depending on the usual usage of plum.

In this way, since the active ingredient of plum is contained in the powder as it is, it is blended with ingredients such as wheat flour and can be molded into a uniform noodle without lowering the viscosity, and does not be broken or spread, and the active ingredient is not discharged during boiling. Will not.

The content of plum powder can be mixed in the range of 10-20% with respect to the total amount of cold noodles. If it is less than this, the effect of plum is not expected. If it is more than that, the dough is difficult and the moldability of noodle is not expected. The preferred content is about 15%.

The plum content is in a mutually balanced relationship with the soy flour, which will be described later. When the soy flour and the plum content are 20% or more with respect to the total amount of cold noodles, the formability of the cold noodles rapidly decreases.

Soy flour is used to reduce the sour taste of plums with a savory taste that is not common in cold noodles, and is mixed in a range of 2-4% with respect to the total amount of cold noodles, preferably about 4%.

The heat aging method belongs to a common cold noodle manufacturing process, and a molding machine for heat aging simultaneously with molding has already been proposed.

Cold noodle prepared by the present invention is quenched at -20 ℃ after packaging, by doing so it can maintain the color of the cold blue noodle, circulating in a fresh state, it is possible to maintain the soft and chewy and elasticity.

Preferred embodiments of the present invention having the above configuration are as follows.

Example 1.

Plum powder 19%

Wheat flour 55%

5% corn starch

10% potato starch

Buckwheat flour 10%

Sodium bicarbonate 0.5%

Salt 0.5%

Example 2.

Plum powder 15%

Soy flour 4%

Wheat flour 55%

5% corn starch

10% potato starch

Buckwheat flour 10%

Sodium bicarbonate 0.5%

Salt 0.5%

In Example 1, the content of the plum powder instead of soybean powder is increased, and the soybean is preferred by the consumption layer, which is somewhat sour. Example 2 is less sour and has a savory taste.

The present invention by the above configuration is to solve the problems of the conventional cold noodles by the addition of plum powder, and can be applied to various types of cold noodles, for example, cold noodles containing yam or hemp or other raw materials. will be.

Cold noodles by the above configuration has a blue comb as a whole, giving a sour taste peculiar to the plum to stimulate the appetite and promote the secretion of gastric acid and digestive enzymes digestion is good, and can effectively prevent abdominal pain or diarrhea caused by cold food.

In addition, by the action of citric acid, the effect of sterilizing Escherichia coli and pathogens that are easy to breed in cold noodles broth, hygienic cooking management is possible even without artificially adding vinegar. Has an effect.

In addition, citric acid, etc. of the plum is contained in the cold noodles themselves, there is no fear of water pollution even if dissolved and discharged has the effect of reducing the water pollution compared to the conventional method of adding vinegar.

Claims (2)

The dried plums are pulverized to make powder, and after mixing and kneading the plum powder in the total amount of cold noodles containing sodium hydrogen carbonate and salt as a small amount of wheat flour, potato starch, buckwheat flour, corn starch and a small amount of additives, Molded in a state of heat-maturation at a temperature of about 110 ℃ to extract the noodle, pulled cotton noodle is produced by a method of rapid freezing at a temperature of about -20 ℃ in the package after drying naturally for about 1 hour Cold noodles. The plum cold noodles according to claim 1, wherein the total amount of the cold noodles raw material is the sum of the plum powder and the soy flour, and the soy flour content is 2-6% of the total amount of the cold noodles raw material.