KR20010054465A - A method of manufacture of fermentation noodle - Google Patents
A method of manufacture of fermentation noodle Download PDFInfo
- Publication number
- KR20010054465A KR20010054465A KR1019990055287A KR19990055287A KR20010054465A KR 20010054465 A KR20010054465 A KR 20010054465A KR 1019990055287 A KR1019990055287 A KR 1019990055287A KR 19990055287 A KR19990055287 A KR 19990055287A KR 20010054465 A KR20010054465 A KR 20010054465A
- Authority
- KR
- South Korea
- Prior art keywords
- yeast
- noodles
- fermentation
- noodle
- flour
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 38
- 238000000855 fermentation Methods 0.000 title claims description 13
- 230000004151 fermentation Effects 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 238000000034 method Methods 0.000 title abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000006227 byproduct Substances 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 7
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000012531 culture fluid Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019629 palatability Nutrition 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010025 steaming Methods 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
Abstract
Description
본 발명은 효모균에 의한 발효면 제조방법에 관한 것으로서, 생면 반죽제조시 효모균을 첨가하여 발효함으로써 향기성분을 함유하는 면류 제조방법에 관한 것이다.The present invention relates to a method for producing fermented noodles by yeast, and relates to a method for preparing noodles containing fragrance components by adding and fermenting yeast during production of raw dough.
본 발명에서 의미하는 면류는 밀가루와 같은 곡분을 각종 부재료와 함께 물과 효모균 배양액을 가하여 반죽한 후 성형 및 건조과정을 거쳐 제조하는 것으로서 밀가루 국수, 전분 국수류가 여기에 속한다.Noodles, which means in the present invention is prepared by the process of forming and drying after kneading the flour, such as wheat flour with water and yeast culture medium with various subsidiary materials, belongs to the flour noodles, starch noodles.
한편, 효모는 양조 및 제빵산업에서 널리 이용되는 미생물로서 야생으로 존재하는 효모를 이용하거나 배양효모를 이용하고 있다. 또한 면류는 다양한 방법과 재료를 이용하여 제조되고 있는 전래식품으로서 최근에는 여러 가지 식품첨가물을 이용하여 물성과 기호성을 향상시킨 제품이 개발되고 있다.On the other hand, yeast is a microorganism widely used in the brewing and bakery industry using a yeast existing in the wild or culture yeast. In addition, noodles are conventional foods manufactured using various methods and materials. Recently, products having improved physical properties and palatability by using various food additives have been developed.
그러나 이러한 면류제조용 반죽에 효모균을 첨가하고 발효하여 향기성분을 갖게하고 발효과정중 생면의 이취를 제거하여 기호성을 향상시킨 면류 제조방법은 제시된 바 없다.However, there is no method for producing noodles that improves palatability by adding yeast to the noodle-making dough, fermenting them to have a flavor component, and removing off-flavor of raw noodles during the fermentation process.
한국인의 상용 주식의 하나인 면류 가공품인 생면이나 건면은 조리시 밀가루의 특유한 냄세가 있어 기호성이 감쇠된다.Raw noodles or dried noodles, which are processed noodles, which are one of the common stocks of Koreans, have a distinctive smell of wheat flour when cooked, which reduces their palatability.
본 발명은 이러한 문제점을 해결하기 위한 것으로서, 효모균을 이용하여 적절한 조건으로 발효하여 향기성분의 생성과 생면의 이취를 제거한 기호성 높은 면류를 제조하는 하는데 목적이 있다.The present invention is to solve this problem, it is an object to produce a high-quality noodles by fermentation under the appropriate conditions using yeast to remove the production of fragrance components and off-flavor of raw noodles.
본 발명은 구체적으로 밀가루 국수 및 전분국수를 제조함에 있어서 부재료와 함께 반죽에 효모균을 배양시켜 일정시간 발효함을 특징으로 하는 면류 제조방법이다.The present invention is a noodle production method characterized in that the fermentation for a certain time by culturing the yeast bacteria in the dough with subsidiary materials in the manufacture of flour noodles and starch noodles specifically.
이하에서 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에서 국수라 함은 곡분이나 전분을 이용하여 가공하는 생면류와 건면류을 의미하며 이는 곡분이나 전분을 주원료로 하고 소금, 알카리제 등을 부원료를 혼합하여 제조한 것이다. 이들의 부원료는 제품의 기호성에 따라 선택적으로 사용하는 것으로 본 발명에 의해 제한되는 것은 아니다.In the present invention, the noodle refers to raw noodles and dried noodles processed using grain flour or starch, which are prepared by mixing grains or starch as a main raw material, and mixing salts, alkalis, and other raw materials. These subsidiary materials are selectively used according to the palatability of the product and are not limited by the present invention.
본 발명에서 특징적으로 하는 발효면은 효모균을 곡분이나 전분에 부원료와 효모균을 첨가하여 발효함으로서 향기성분을 갖게하고 밀가루의 이취를 제거하는 발효방법으로서 발효조건은 30∼35℃에서 30∼60분간 실시함으로서 반죽의 물리적성질을 손상시키지 않고 목적하는 향기성분의 생성과 밀가루의 이취를 제거 할 수 있다.The fermented noodles characterized in the present invention is a fermentation method to give a scent component by removing the odor of the flour by fermenting the yeast bacteria by adding the subsidiary materials and yeast to the grain flour or starch, the fermentation conditions are carried out for 30 to 60 minutes at 30 to 35 ℃ By eliminating the physical properties of the dough, it is possible to eliminate the production of the desired fragrance components and off-flavor of flour.
이하 실시예를 들어 본 발명을 좀더 구체적으로 설명한다.The present invention will be described in more detail with reference to the following Examples.
실시예 1.Example 1.
밀가루에 35% 물을 넣고 부원료로 소금 2%, 탄산나트륨 1%을 첨가한 후, 발효를 위해 효모배양액을 0.1-1%의 농도로 첨가하는데 더욱 좋기로는 0.5%를 첨가하고, 35℃에서 30분간 발효한 후 룰러로 반죽의 두께를 조절하여 압출하여 생면을 제조한다.Add 35% water to flour, add 2% of salt and 1% of sodium carbonate as side ingredients, and then add 0.5% of yeast culture solution at a concentration of 0.1-1% for fermentation. After fermentation for a minute to adjust the thickness of the dough with a ruler to produce a raw noodles.
실시예 2Example 2
밀가루에 물 35%을 넣고 부원료로 소금 2%, 탄산나트륨 1%을 첨가한 후, 발효를 위해 효모배양액을 0.1-1%의 농도로 첨가하는데 더욱 좋기로는 0.5%를 첨가하고, 30℃에서 60분간 발효한 후 룰러로 반죽의 두께를 조절하여 압출하여 생면을 제조한다.Add 35% water to the flour, add 2% salt and 1% sodium carbonate as side ingredients, add 0.5% of yeast culture solution at a concentration of 0.1-1% for fermentation, and add 60% at 30 ℃. After fermentation for a minute to adjust the thickness of the dough with a ruler to produce a raw noodles.
실시예 3Example 3
건면은 실시예 1과 2의 제조과정과 동일하게 생면을 제조하여 건조하여 제조한다.Dry noodles are prepared by drying raw noodles in the same manner as in Preparation Examples 1 and 2.
실시예 4Example 4
튀김면은 실시예 1과 2의 제조과정과 동일하게 생면을 제조하여 약 2분 정도 증기로 증자하여 야자유 등의 기름에 튀겨서 제조한다.Fried noodles are prepared by preparing raw noodles in the same manner as in Examples 1 and 2, and steaming them for about 2 minutes to fry them in oil such as palm oil.
본 발명에서 제조되는 면류는 기존의 시판되는 면류와 식감과 질감 등에서는 차이가 없으면서 밀가루의 이취가 제거됨은 물론 효모 발효에 의한 향기성분이 강화되어 기호성이 매우 향상된 면류로서, 상용 면류의 품질 및 기술향상과 더불어 새로운 면류 제조산업을 선도할 수 있는 상품성이 높은 특징을 갖는다.Noodles produced in the present invention is not the difference in the texture and texture, such as conventional commercially available noodles, as well as removing the off-flavor of the flour as well as enhanced flavor of the flavor by yeast fermentation is very improved in palatability, quality and technology of commercial noodles Along with the improvement, it has high merchandising ability to lead the new noodle manufacturing industry.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990055287A KR20010054465A (en) | 1999-12-06 | 1999-12-06 | A method of manufacture of fermentation noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990055287A KR20010054465A (en) | 1999-12-06 | 1999-12-06 | A method of manufacture of fermentation noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20010054465A true KR20010054465A (en) | 2001-07-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990055287A KR20010054465A (en) | 1999-12-06 | 1999-12-06 | A method of manufacture of fermentation noodle |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20010054465A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010099466A (en) * | 2001-10-04 | 2001-11-09 | 임승수 | Preparation method of noodle added with yeast and its products |
| KR20020055557A (en) * | 2000-12-28 | 2002-07-09 | 송유대 | Method for producing a noodle using wheat flour in which mushroom hypha is cultured and laver |
| KR100682710B1 (en) * | 2004-09-30 | 2007-02-15 | 이범재 | Method a making every kind flour using Phellinus linteus and product thereof |
| KR101314501B1 (en) * | 2011-05-31 | 2013-10-07 | 군산대학교산학협력단 | Manufacturing method of noodles of Naengmyon using alkali/lactic acid fermented rice dough and noodles of Naengmyon using alkali/lactic acid fermented rice dough |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55111764A (en) * | 1979-02-21 | 1980-08-28 | Norio Kawamura | Production of yeast-containing noodle |
| JPS63129965A (en) * | 1986-11-21 | 1988-06-02 | Oriental Yeast Co Ltd | Production of noodles having shortened boiling time |
| JPH01128756A (en) * | 1987-11-16 | 1989-05-22 | Miyoujiyou Shokuhin Kk | Preparation of non-fried instant chinese noodle |
| JPH0231654A (en) * | 1988-07-22 | 1990-02-01 | Oriental Yeast Co Ltd | Preparation of noodle |
| JPH08294370A (en) * | 1995-04-27 | 1996-11-12 | Seiken:Kk | Fermented chinese noodle and its production |
-
1999
- 1999-12-06 KR KR1019990055287A patent/KR20010054465A/en not_active Application Discontinuation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55111764A (en) * | 1979-02-21 | 1980-08-28 | Norio Kawamura | Production of yeast-containing noodle |
| JPS63129965A (en) * | 1986-11-21 | 1988-06-02 | Oriental Yeast Co Ltd | Production of noodles having shortened boiling time |
| JPH01128756A (en) * | 1987-11-16 | 1989-05-22 | Miyoujiyou Shokuhin Kk | Preparation of non-fried instant chinese noodle |
| JPH0231654A (en) * | 1988-07-22 | 1990-02-01 | Oriental Yeast Co Ltd | Preparation of noodle |
| JPH08294370A (en) * | 1995-04-27 | 1996-11-12 | Seiken:Kk | Fermented chinese noodle and its production |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020055557A (en) * | 2000-12-28 | 2002-07-09 | 송유대 | Method for producing a noodle using wheat flour in which mushroom hypha is cultured and laver |
| KR20010099466A (en) * | 2001-10-04 | 2001-11-09 | 임승수 | Preparation method of noodle added with yeast and its products |
| KR100682710B1 (en) * | 2004-09-30 | 2007-02-15 | 이범재 | Method a making every kind flour using Phellinus linteus and product thereof |
| KR101314501B1 (en) * | 2011-05-31 | 2013-10-07 | 군산대학교산학협력단 | Manufacturing method of noodles of Naengmyon using alkali/lactic acid fermented rice dough and noodles of Naengmyon using alkali/lactic acid fermented rice dough |
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|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |