KR20010019781A - The processing method of noodles containing tang - Google Patents

Abstract

PURPOSE: A method for manufacturing noodles containing marine plants is provided to give peculiar taste and flavor of the marine plants and rich nutrition by adding marine plant powder and wheat starch in the step of kneading. CONSTITUTION: Noodles containing marine plants include 70-80wt.% of wheat flour, 5-10wt.% of wheat starch, 10-15wt.% of marine plant powder, below 3wt.% of salt and 0.1wt.% of sodium carbonate. All ingredients are kneaded in a kneading bowl for 10-15minutes and the dough is steamed in a high-speed aging tank to produce noodles. The noodles are cut into proper length and dried. Potato starch or buckwheat flour may be added to the ingredients.

Description

The processing method of noodles containing tang}

The present invention relates to a method for producing noodles containing seaweed, and by adding an appropriate amount of seaweed powder to prepare noodles, the unique taste and aroma of seaweed can be felt, and the preparation of noodles containing seaweed which is a nutritionally excellent food It is about a method.

Noodles have traditionally been used as a staple food or snack in our diet, and are one of the foods that comes out especially at ceremonial occasions.

There are also various kinds of noodles, such as somen noodles, udon noodles, kalguksu and cold noodles.

In general, the noodles are thin noodles, udon noodles are thick noodles, kalguksu noodles are thick and broad form, cold noodles are a type of noodles to eat cold noodles.

Noodles as described above is one of the favorite foods for modern convenience and time saving.

However, in recent years, noodles have been prepared by adding various additives in order to enjoy a richer taste and aroma and also to be healthful, not just as a simple yogi as life is rich.

In general, seaweed contains various minerals and nutrients, and has been important in our diet as a health food. There are many different types of seaweed, such as seaweed, kelp, greens, hearing, and seaweed.

In particular, the synonym dictionary states that seaweeds such as kelp and seaweed are salty and cold, and act on nerves and livers, stiffen walls, soften hardening, disperse moles, and pee well. Tonic action, thyroid function control, anti-cancer action, blood pressure lowering action, arteriosclerosis action, radioactive substance excretion promotion action, clotting action, weak diarrhea effect has been found. In addition, it is used as a medicine for the weak body, and it is good for children who are weak, and also it is written in the playing window, catching carbuncle, constipation, dew, swelling, etc. In particular, it prevents and treats arteriosclerosis, high blood pressure, and liver disease It is also used for cystitis, neuralgia, rheumatism, and it is written that it is a very nutritious food.

In addition, seaweed is said to be sweet and salty, cold in nature, acting on menopause, softens the wall, hardens, lowers the heat and peees. It is written to be used for diarrhea.

However, the seaweeds having the above-mentioned healthful useful properties have conventionally simply used only raw materials for soups, and have not produced noodles containing seaweeds in cotton itself.

Because there is an attempt to prepare noodles by mixing seaweed with wheat flour, the surface of the seaweed is smooth and the bonding force between seaweed and wheat flour is weak in the process of forming noodles, so the texture of noodles is not good and noodles are not formed well. This is because it occurred.

The present invention is to solve the above problems, by adding an appropriate amount of seaweed powder and wheat starch containing various nutrients in the process of making noodles, as well as the formation of noodles can feel a rich seaweed taste, nutrition The purpose of this study is to provide a method of making noodles containing healthy seaweed.

The present invention for achieving the above object, in the process of producing noodles using wheat flour and seaweed powder, wheat flour 70 to 80 parts by weight, wheat starch 5 to 10 parts by weight, seaweed powder 10 to 15 parts by weight, salt Raw materials containing 3 parts by weight or less and 0.1 parts by weight of edible sodium carbonate are added to the kneader and kneaded for 10 to 15 minutes, followed by steaming at high speed to produce noodles while steaming at high speed. This can be achieved by providing a method of making noodles.

When the wheat flour is added to 70 to 80 parts by weight, when the wheat flour is added in excess of 80 parts by weight, the amount of seaweed powder is relatively small, so that the inherent taste of the seaweed cannot be obtained. Since the amount of powder is relatively large, there is a problem that the noodles are not formed properly, it is preferable to add the wheat flour in 70 to 80 parts by weight.

Wheat starch is added to improve the bonding strength of wheat flour and seaweed powder by maintaining a constant viscosity when seaweed powder is added, so that 5 to 10 parts by weight is added. As the viscosity of the dough becomes lower, the bonding strength between wheat flour and seaweed powder is weakened, so that the noodles are not formed properly. If it is added in excess of 10 parts by weight, the viscosity of the dough is improved, and the noodles are formed properly, but the relatively expensive wheat starch is used. Act as a factor.

In addition, the seaweed powder is added to 10 to 15 parts by weight, when the seaweed powder is added less than 10 parts by weight can not produce a unique taste and aroma of seaweed, when added in excess of 15 parts by weight the dough viscosity is reduced Since a problem arises that noodle is not formed, it is preferable to add 10 to 15 parts by weight of seaweed powder.

The seaweed powder was used as a product sold by grinding the dried seaweed in a shaded place to 200 to 400 mesh in order to facilitate mixing with wheat flour.

In addition, it is preferable to adjust salt to 3 weight part or less suitably for the liver.

Edible sodium carbonate is preferably added in an amount of 0.1 parts by weight as a aging agent which is generally added when preparing kalguksu.

Mixing the above-mentioned raw materials into a kneader and kneading for 10 to 15 minutes, but if the kneading time is less than 10 minutes, the chewy taste of the noodles is lost, and if more than 15 minutes the chewy taste, but the dough takes a long time have.

In addition to the above-mentioned raw materials, potato starch or buckwheat flour may be added and kneaded as necessary.

The dough prepared by the above method is put into a high-speed aging window to produce noodles while steaming at high speed, and cut into appropriate lengths to be dried.

The high speed aging window is a machine that is generally used to produce cold noodles, etc. When the dough is put into the high speed aging window, the dough is steamed at high speed due to the heat inside the high speed aging window, and the steamed dough comes out in a certain shape. do.

At this time, by adjusting the thickness of the noodles, it is preferable to use as noodles, kalguksu, udon noodles and cold noodles.

Hereinafter, the present invention will be described in detail through Examples and Test Examples, but the present invention is not limited to the following Examples.

<Example 1>

A raw material containing 75 parts by weight of wheat flour, 8 parts by weight of wheat starch, 13 parts by weight of seaweed powder, 2 parts by weight of salt and 0.1 parts by weight of edible sodium carbonate was added to the kneader, kneaded for 15 minutes, and steamed at high speed into a high-temperature aging window. Noodles were produced, cut to suitable lengths, and dried to prepare kalguksu containing seaweed.

<Example 2>

85 parts by weight of wheat flour, 8 parts by weight of wheat starch, 13 parts by weight of seaweed powder, 2 parts by weight of salt and 0.1 parts by weight of edible sodium carbonate were added to the kneader and kneaded for 15 minutes. Noodles were produced, cut to suitable lengths, and dried to prepare kalguksu containing seaweed.

<Example 3>

A raw material containing 65 parts by weight of wheat flour, 8 parts by weight of wheat starch, 13 parts by weight of seaweed powder, 2 parts by weight of salt and 0.1 parts by weight of edible sodium carbonate was added to the kneader, kneaded for 15 minutes, and steamed at high speed into a high-temperature aging window. Noodles were produced, cut to suitable lengths, and dried to prepare kalguksu containing seaweed.

<Example 4>

A raw material containing 75 parts by weight of wheat flour, 13 parts by weight of wheat starch, 13 parts by weight of seaweed powder, 2 parts by weight of salt and 0.1 parts by weight of sodium carbonate was added to the kneader and kneaded for 15 minutes, and then steamed at high speed into a high-temperature aging window. Noodles were produced, cut to suitable lengths, and dried to prepare kalguksu containing seaweed.

<Example 5>

A raw material containing 75 parts by weight of wheat flour, 2 parts by weight of wheat starch, 13 parts by weight of seaweed powder, 2 parts by weight of salt and 0.1 parts by weight of edible sodium carbonate was added to the kneader, kneaded for 15 minutes, and steamed at high speed into a high-temperature aging window. Noodles were produced, cut to suitable lengths, and dried to prepare kalguksu containing seaweed.

<Example 6>

A raw material containing 75 parts by weight of wheat flour, 8 parts by weight of wheat starch, 20 parts by weight of seaweed powder, 2 parts by weight of salt and 0.1 parts by weight of sodium carbonate was added to the kneader, kneaded for 15 minutes, and steamed at high speed into a high-temperature aging window. Noodles were produced, cut to suitable lengths, and dried to prepare kalguksu containing seaweed.

<Example 7>

A raw material containing 75 parts by weight of wheat flour, 8 parts by weight of wheat starch, 5 parts by weight of seaweed powder, 2 parts by weight of salt and 0.1 parts by weight of edible sodium carbonate was added to the kneader, kneaded for 15 minutes, and steamed at high speed into a high-temperature aging window. Noodles were produced, cut to suitable lengths, and dried to prepare kalguksu containing seaweed.

<Test Example>

Boiled kalguksu prepared in Examples 1 to 7 to allow five adults and five men and women to evaluate the taste, aroma and the state of the noodles and the results are shown in Table 1.

division Taste and Aroma Condition of cotton Example 1 Noodles are chewy, and the unique taste and aroma of seaweed The thickness of the face is formed uniformly Example 2 Seaweed has a weak taste and aroma, and has a strong flour taste The thickness of the face is formed uniformly Example 3 Rich taste and aroma of seaweed Cotton does not form well and breaks well Example 4 The noodles are chewy and the taste and aroma of the seaweed remain Constant thickness of face Example 5 There is no chewy taste, and the taste and aroma of seaweed remain Cotton does not form well and breaks well Example 6 Rich taste and aroma of seaweed Cotton does not form well and breaks well Example 7 Seaweed has a weak taste and aroma, and has a strong flour taste The thickness of the face is formed uniformly

As shown in Table 1, in the case of Example 1, the noodles were chewy, the unique taste and aroma of the seaweed, and the state of the noodles was also good.

However, in Example 2 containing excessive wheat flour, the taste and aroma of seaweed were weak, and the flour taste was found to be dark. In addition, in the case of Example 3 containing a small amount of wheat flour, the amount of seaweed powder was relatively increased, the noodles were not properly formed, it was confirmed that the taste and flavor of the seaweed is dark.

In addition, in the case of Example 4 containing an excessive amount of wheat starch, it can be seen that the state of taste, flavor, and noodles are both good, but since the price of wheat starch is high, there is a problem that the price increases. On the contrary, in the case of Example 5 containing a small amount of wheat starch, the viscosity of the dough was low, the noodles were not formed properly, and it was confirmed that the noodles were well broken.

In addition, in the case of Example 6 containing the excess seaweed powder was not formed properly, it can be seen that the taste and aroma of the seaweed appeared dark, the Example 7 containing a small amount of seaweed powder has a weak taste and aroma of the seaweed , The taste of the flour was dark.

The present invention, as described above, by adding an appropriate amount of seaweed powder and wheat starch containing various nutrients to prepare the kalguksu, as well as the formation of noodles, you can feel the rich seaweed taste, and also contains healthy seaweed It is a useful invention to provide a method of making noodles.

Claims (1)

In the process of preparing noodles using wheat flour and seaweed powder, 70 to 80 parts by weight of wheat flour, 5 to 10 parts by weight of wheat starch, 10 to 15 parts by weight of seaweed powder, 3 parts by weight of salt and 0.1 parts by weight of edible sodium carbonate are mixed. The method of producing noodles containing seaweed, characterized in that the raw material is added to a kneader and kneaded for 10 to 15 minutes, and then put into a high-speed aging window to produce steam while steaming at high speed, and cut into a suitable length and dried.