KR20010069773A - a manufacturing process of a cold noodle dish for the root of a elm - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing Naengmyon (cold buckwheat noodles) with elm roots which has pink color and it thus popular with both children and young adults. CONSTITUTION: The method for manufacturing Naengmyon (cold buckwheat noodles) with elm roots comprises the next steps of: i) drying and mashing elm roots into powder of about 80 mesh in a particle size; ii) mixing 2-5wt% of the powder with 65-75wt% of flour, 15-20wt% of wheat starch, 8-12wt% of potato starch, 0.25-0.7wt% of purified salt and water; iii) manufacturing noodles with the paste; and iv) keeping the noodles at -1-8 deg.C or drying the noodles at room temperature for about 7 hours to make dries noodles.

Description

Method for manufacturing cold noodles using elm roots {a manufacturing process of a cold noodle dish for the root of a elm}

The present invention relates to a cold noodle production method using the elm root, and more particularly to a cold noodle production method using the elm root to improve the health of people by adding the root of the elm tree.

In recent years, the pattern of dietary life has also changed according to the change of social life, and in particular, the tendency to prefer foods using flour such as cold noodles as a substitute for stocks using rice is increasing. People who enjoy eating it high can cause obesity or adult illness.

In addition, since the conventional cold noodles are made dark brown by the composition, they tend not to obtain a great response from the infants and young.

Therefore, the present invention has been researched and developed on the premise of the above-mentioned problems, and the root powder of elm tree is added to the material of cold noodles to be used as a health food by the medicinal ingredients and at the same time the root powder of elm tree on the cold noodles material. The purpose is to provide a cold noodle manufacturing method using the elm root so that the prepared cold noodles have a pink color, so that they can be greatly favored by young children and young people.

The present invention for achieving the above object is dry pulverized elm root to about 80 mesh and then mixed the powder with the ingredients of cold noodles, the weight ratio of 65% by weight to 75% by weight of wheat starch 15% by weight ~ 20% by weight, 8% to 12% by weight of potato starch, 2% to 5% by weight of elm root powder, 0.25% to 0.7% by weight of refined salt mixed together with water and kneaded, and then the cold noodle After manufacturing, it is stored frozen in a good night's sleep state, or dried in a natural state for about 7 hours, characterized in that for producing dry noodles.

Hereinafter, the present invention will be described in detail with reference to preferred embodiments.

First, the elm roots are screened, washed thoroughly, and then completely dried for a predetermined time and crushed into about 80 mesh.

For reference, the elm tree contains a large amount of mucus such as flavonoids, saponins, and tannins in its bark and roots. In addition to the medicinal effect, the effect is known to be excellent in skin diseases, especially the roots of the elm tree than the above listed effects are contained more.

Then, 2.5% by weight of the elm root powder, 65% to 75% by weight of wheat flour, 15% to 20% by weight of wheat starch, 8% to 12% by weight of potato starch, 0.25% to 0.7% by weight of refined salt After mixing and kneading together to prepare a cold noodle in the usual way to keep frozen in a sleep state.

At this time, the dough is prepared by the conventional method, and then dried for about 7 hours in a natural state becomes dry noodles.

On the other hand, the amount of the elm root powder used was tested by adding several weight percent to the cold noodles, and when the elm root powder was less than 2.5 weight percent, the effect was low and the color of the vivid pink was weakened. If the root powder is more than 2.5% by weight, the texture and texture of the cold noodles are greatly reduced due to the elm root powder, and the color of the cold noodles is too dark, which gave people a sense of rejection.

Example 1

2.5% by weight of elm root powder, 70% by weight of wheat flour, 17% by weight of wheat starch, 10% by weight of potato starch, 0.5% by weight of refined salt were mixed together with water and kneaded and then cooked to about 100 degrees through an injection molding machine. , The thus prepared noodles were stored frozen in a sleep state.

Example 2

2.5% by weight of elm root powder, 70% by weight of wheat flour, 17% by weight of wheat starch, 10% by weight of potato starch, 0.5% by weight of refined salt were mixed together with water and kneaded and then cooked to about 100 degrees through an injection molding machine. , And dried for about 7 hours in a natural state to prepare a dry noodles.

As described above, the present invention adds the root powder of the elm tree to the common cold noodle material to be used as a health food by its medicinal ingredients and at the same time adds the root powder of the elm tree to the cold noodle material. It has a useful effect that allows it to be greatly responsive to children or young people by making it color.

Claims (1)

The roots of the elm tree are dried and ground to about 80 mesh, and the powder is mixed with the ingredients of the cold noodles. The weight ratio is 65% to 75% by weight of wheat flour, 15% to 20% by weight of wheat starch, and 8% by weight of potato starch. 12% by weight, 2% by weight to 5% by weight of elm root powder, 0.25% by weight to 0.7% by weight of refined salt were mixed together with water and kneaded to prepare cold noodles in a conventional manner. Cold noodle production method using the elm root, characterized in that it is stored frozen or dried in natural state for about 7 hours.