KR20010057998A - Production method of noodles containing powdered red pepper - Google Patents

Production method of noodles containing powdered red pepper Download PDF

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Publication number
KR20010057998A
KR20010057998A KR1019990061454A KR19990061454A KR20010057998A KR 20010057998 A KR20010057998 A KR 20010057998A KR 1019990061454 A KR1019990061454 A KR 1019990061454A KR 19990061454 A KR19990061454 A KR 19990061454A KR 20010057998 A KR20010057998 A KR 20010057998A
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KR
South Korea
Prior art keywords
red pepper
noodles
powder
pepper powder
powdered red
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Application number
KR1019990061454A
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Korean (ko)
Inventor
이현정
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이현정
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Priority to KR1019990061454A priority Critical patent/KR20010057998A/en
Publication of KR20010057998A publication Critical patent/KR20010057998A/en

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

PURPOSE: A method for producing noodles containing powdered red pepper is provided to serve a noodle product having unique taste of powdered red pepper. CONSTITUTION: The method includes the following step of: (i) mixing 5-100g of powdered red pepper per 100g of powder such as wheat flour; (ii) kneading the wheat flour containing the powdered red pepper with 20-80g of water; and (iii) getting a plurality of noodles from the kneaded mixture. The salinity of the water is from 1 to 7degree and the powdered red peppers contains 0.2-0.6% of capsaicin, an element of the hot taste.

Description

고추가루면의 제조방법{.}Manufacturing method of red pepper powder {.}

본 발명은 국수, 라면, 냉면등의 면을 만들 때 반죽 단계에서 분말과 고추가루를 혼합한 다음에 물을 첨가하여 반죽한 것으로 면을 형성함으로써 면 자체에서 고추가루 특유의 매운 맛을 낼 수 있도록 한 것이다.In the present invention, when making noodles such as noodles, ramen and cold noodles, the powder is mixed with red pepper powder in the kneading step and then kneaded by adding water to form the noodles so that the spicy taste unique to red pepper powder can be produced from the noodles itself. It is.

여기서 물은 1도에서 7도 정도의 염도를 가지며 이하 물이라 한다.Here, the water has a salinity of about 1 to 7 degrees and hereinafter referred to as water.

고추가루는 분말의 미세화를 극대화 한 것으로써 캡사이신(CAPSAICIN : 매운 맛을 내는 성분)이 0.2%에서 0.6%가 함유된 것을 의미하며 이하 고추가루라 한다.Red pepper powder maximizes the refinement of powder, which means that capsaicin (spicy ingredient) contains 0.2% to 0.6%.

국수나 라면등 면을 끓여 먹을 때 매운 맛을 내려면 일반적으로 국물에 고추가루를 풀어서 먹게 된다. 그러나 국물에 고추가루를 아무리 첨가해도 대부분 국물아래로 가라앉아 막상 면을 집어먹을 때 느끼는 고추가루의 매운 맛은 매우 미미하다. 결국은 자신이 원하는 매운 맛은 국물로써 만족할 수밖에 없다.If you boil noodles such as noodles or ramen to make them spicy, you usually eat red pepper powder in the soup. However, no matter how much red pepper powder is added to the broth, the spicy taste of red pepper powder, which is felt when most people sink down and eat the noodles, is very small. In the end, the spicy taste that he wants can only be satisfied with the soup.

본 발명은 이러한 면을 개선하여 면 자체에서도 원하는 고추가루의 매운 맛을 낼 수 있도록 한 것이다.The present invention is to improve this aspect to give the spicy taste of the desired pepper powder even in the noodles themselves.

본 발명에 의하면 면을 만들기 위해 분말(1)을 반죽할 때 분말과 고추가루 (2)를 먼저 혼합한 다음에 반죽(3)을 하고 면을 뽑아내면 고추가루면(4)이 된다. 이 때 고추가루는 물과 혼합하여 반죽에 사용할 수도 있고 분말과 혼합한 다음에 물을 부어 반죽할 수도 있다.According to the present invention, when kneading the powder (1) to make a noodles, the powder and red pepper powder (2) is first mixed, then the dough (3) and the noodles are pulled out to become red pepper powder (4). At this time, the red pepper powder may be mixed with water and used for the dough, or mixed with powder and then poured with water to knead.

고추가루면은 면 자체에서도 고추가루 특유의 매운 맛을 낼 수 있다. 그러나 개개인이 원하는 매운 맛은 그 정도가 매우 다양하기 때문에 반죽할 때는 분말 100g 당 물은 20g-80g에 고추가루는 5g-100g을 혼합하는 것이 각기 다른 개개인의 다양한 욕구를 충족 시킬 수있는 최적의 상태가 될 것이다.The red pepper powder can give the spicy taste of red pepper powder even in the noodles itself. However, the spicy taste that each person wants is very diverse, so when mixing, it is best to mix 20g-80g of water per powder and 5g-100g of red pepper powder to satisfy the different needs of different individuals. Will be.

본 발명은 면류를 먹을 때 고추가루의 매운맛을 내기 위해서는 고추가루를 첨가한 국물에만 의존하던 것을 반죽 단계에서 분말과 고추가루를 혼합한 다음에 반죽한 것으로 면을 형성 함으로써 면 자체에서도 고추가루 특유의 매운 맛을 낼 수 있도록 한 것이다.According to the present invention, in order to give the spicy taste of red pepper powder when eating the noodles, the powder was mixed with red pepper powder in the kneading step in the kneading step, and then kneaded to form a noodle. It has a spicy taste.

도 1 : 고추가루면 제조 예를 도시한 사시도1: perspective view showing an example of red pepper powder production

(도면의 주요부분에 대한 부호의 설명)(Explanation of symbols on the main parts of drawing

1. 분말 2. 고추가루1. Powder 2. Red pepper powder

3. 반죽 4. 고추가루면3. Dough 4. Pepper Powder

*. 도에서 사선은 고추가루의 색상을 표시하기 위한 것이다.*. Diagonal lines in the figure are for indicating the color of red pepper powder.

본 발명은 면을 만들기 위한 반죽 단계에서 분말과 고추가루를 혼합한 다음에 반죽한 것으로 면을 형성함으로써 면 자체에서 고추가루의 매운 맛을 낼 수 있도록 한 것이다.The present invention is to mix the powder and red pepper powder in the kneading step for making the noodles and then to form the noodles by kneading to make the spicy taste of red pepper powder on the noodles themselves.

이하 첨부한 도면에 의해 설명하면 다음과 같다.When described with reference to the accompanying drawings as follows.

면을 만들기 위해서는 분말(1)의 접착력을 증진 시키기 위해 물과 혼합하여 반죽을 해야한다. 이 때 반죽 단계에서 물을 첨가하기 전에 우선 분말(1)과 고추가루(2)를 혼합한 다음에 반죽(3)을 하고 이 것으로 면을 뽑으면 고추가루면(4)이 되는 것이다.To make the noodles, the dough should be mixed with water to enhance the adhesion of the powder (1). At this time, before adding water in the kneading step, first, the powder (1) and red pepper powder (2) is mixed, and then the dough (3) and the noodles are pulled out to become red pepper powder (4).

기존의 면에서는 면 자체에서는 고추가루의 매운 맛을 느낄 수없고 매운 맛을 내기 위해서는 오직 국물에만 의존 하였다. 본 발명은 이러한 면을 개선하여 면 자체에서도 고추가루 특유의 매운 맛을 낼 수 있도록 함으로써 매운 맛을 즐기는 소비자들의 욕구를 충족 시킬 수 있도록 하였다.In the conventional noodles, the noodles themselves do not taste the spicy taste of red pepper powder. The present invention has been improved to meet the needs of consumers enjoying the spicy flavor by improving the spicy taste even in the noodles themselves pepper powder unique.

그러나 일반인들이 선호하는 매운 맛의 정도와 염도의 정도가 다양하기 때문에 반죽할 때 상호 비율은 분말 100g당 물은 20g-80g에 고추가루는 5g-100g을 분말과 혼합한 것을 사용하는 것이 최적의 상태가 될 것이다.However, since the degree of spiciness and salinity that the public prefers varies, it is best to mix the powder with 20g-80g of water and 5g-100g of red pepper powder per 100g of powder. Will be.

이상에서 상술한 바와같이 본 발명에 의하면 면 자체에서도 고추가루 특유의 매운 맛을 낼 수 있는 것이다.As described above, according to the present invention, spicy flavor peculiar to red pepper powder can be produced even in the noodles themselves.

Claims (1)

각종 분말로 면을 만들고자 할 때,When you want to make noodles with various powders, 분말 100g당,Per 100 g of powder, 고추가루 5g-100g을 분말과 혼합한 다음에,After mixing 5g-100g red pepper powder with the powder, 물 20g-80g으로 반죽을 한다.Knead with 20g-80g of water. 이 때 사용하는 물은 염도 1도에서 7도이며, 고추가루의 캡사이신(CAPSAICIN : 고추에서 매운 맛을 내는 성분)은 0.2%에서 0.6%가 함유된 것이다.At this time, the water used is 1 to 7 degrees of salinity, and capsaicin (CAPSAICIN) of red pepper powder contains 0.2% to 0.6%. 상기 단계에서 반죽된 것으로 면을 형성하여 면 자체에서 고추가루 특유의 매운 맛을 낼 수 있음을 특징으로하는 고추가루면의 제조방법.Forming the noodles as kneaded in the step, the method of producing red pepper powder, characterized in that the spicy flavor peculiar to the red pepper powder in the noodles themselves.
KR1019990061454A 1999-12-23 1999-12-23 Production method of noodles containing powdered red pepper KR20010057998A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100778875B1 (en) * 2003-01-14 2007-11-22 가부시키가이샤 덴소 Angular position sensor working to measure high linearity magnetic flux density
USD918541S1 (en) 2020-07-31 2021-05-11 Cheveux Corporation Beanie with hair outlet

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100778875B1 (en) * 2003-01-14 2007-11-22 가부시키가이샤 덴소 Angular position sensor working to measure high linearity magnetic flux density
USD918541S1 (en) 2020-07-31 2021-05-11 Cheveux Corporation Beanie with hair outlet

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