KR20020000734A - Manufacturing method of cactus noodles - Google Patents
Manufacturing method of cactus noodles Download PDFInfo
- Publication number
- KR20020000734A KR20020000734A KR1020010045054A KR20010045054A KR20020000734A KR 20020000734 A KR20020000734 A KR 20020000734A KR 1020010045054 A KR1020010045054 A KR 1020010045054A KR 20010045054 A KR20010045054 A KR 20010045054A KR 20020000734 A KR20020000734 A KR 20020000734A
- Authority
- KR
- South Korea
- Prior art keywords
- noodles
- cactus
- weight
- manufacturing
- cutting
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241000219357 Cactaceae Species 0.000 title abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 229920000742 Cotton Polymers 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 6
- 108010068370 Glutens Proteins 0.000 abstract description 4
- 235000021312 gluten Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 241001668545 Pascopyrum Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000009960 carding Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 239000004009 herbicide Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000041 non-steroidal anti-inflammatory agent Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- A23V2250/21—Plant extracts
Landscapes
- Noodles (AREA)
Abstract
Description
본 발명은 백년초를 이용한 국수의 제조 방법에 관한 것으로, 손바닥 선인장(일명 백년초)의 열매를 건조 분쇄하여 그것을 국수에 첨가하여 국수를 적색으로 착색하여 천연의 재료로 맛과 향취를 높이고 백년초에 함유된 영양소를 섭취할 수 있는 백년초 국수의 제조 방법에 관한 것이다The present invention relates to a method for producing noodles using baeknyeoncho, which is dried and crushed the fruit of palm cactus (aka baeknyeoncho) and added to the noodle to color the noodles in red to enhance the taste and odor with natural ingredients and contained in baeknyeoncho It is about manufacturing method of 100 years old noodles which can take nutrients
일반적으로 국수는 소맥분에 소금물을 사용하여 혼합하여 반죽한 후, 롤러 사용하여 면대를 형성한 후, 세절 건조하는 방법으로 비교적 간단하고 흰색 일색의 국수이다.In general, noodle is a relatively simple and white one-color noodles by mixing and kneading using wheat water in wheat flour, forming a cotton pad using a roller, and then thinning and drying.
그러나, 현대에는 맛고 건강과 영양에 대한 관심이 높아지면서 이러한 종래의 국수는 소비자에게 큰 호응을 받지 못하고 아직까지 구항식품으로 취급되어 입맛이나 취향이 다양해진 소비자의 욕구를 해결해 주지 못하는 단점이 있다.However, in modern times, as the taste and health and nutrition interests are increased, such conventional noodles have not received a great response from consumers and are still treated as ward foods and thus cannot solve the needs of consumers whose tastes and tastes are diversified.
이러한 문제를 해결하기 위해 종래엔 메밀, 칡, 도토리 등을 넣어 제조하고 있으나 기준 함량을 제대로 사용하지 않거나 또는 불량한 방법으로 생산하여 사회적으로 물의를 일으켜 결국은 소비자들로 부터 외면 받아 오고 있는 실정이다In order to solve these problems, conventionally, buckwheat, 칡, acorns, etc. are put into the production, but the standard content is not used properly or produced in a bad manner, causing social controversy and eventually being rejected by consumers.
또한 종래의 국수의 제조 방법은 일반 반죽을 이용하여 소맥분 속의 글루텐이 고루 퍼지지 않아 식감이 쫄깃하지 못한 단점도 있었다 .In addition, the conventional noodle manufacturing method has a disadvantage that the texture of the gluten in the wheat flour does not spread evenly using the general dough.
본 발명은 상기한 점을 감안하여 발명한 것으로, 본 발명의 목적은 대한민국 제주도에 자생하는 손바닥 선인장, 일명 백년초를 이용하여 국수를 제조함으로서 먹기 좋게 색감을 향상시키고 그리고 영양과 건강에 좋은 백년초 국수를 제공하는데 본 발명의 목적이 있다.The present invention has been invented in view of the above-mentioned point, and an object of the present invention is to improve the color by eating noodle using the palm cactus, aka baeknyeoncho, native to Jeju Island, Korea, and to improve the color of the noodle and to improve nutrition and health. It is an object of the present invention to provide.
본 발명의 다른 목적은 국수를 진공 반죽하여 백년초 고유의 붉은 색상이 면에 골고루 착색되게 하고, 글루텐이 면에 골고루 분포하여 끈기 있고 쫄깃쫄깃한 망상 구조 조직을 갖는 맛있는 백년초 국수를 제공함에 있다.Another object of the present invention to vacuum kneading noodles so that the inherent red color of the baeknyeoncho evenly colored on the cotton, gluten is evenly distributed on the cotton to provide a delicious baeknyeon noodles with a sticky and chewy network structure.
상기한 본 발명의 목적을 달성하기 위한 본 발명의 주요 구성은, 백년초 열매분 0.5-50 중량% 와, 추가로 소맥분 95 중량% 이하, 전분 1-10 중량%, 정제염 1-4 중량% 를 준비하여 믹서기에 넣고 60-100cmHg 의 진공을 가하여 균일하게 혼합하는 원료 혼합단계; 그리고 배합수를 넣고 골고루 혼합하면서 진공반죽하는 단계; 상기와 같이 혼합 및 진공 반주된 반죽물을, 롤러를 통과시켜 압연하는 단계: 상기한 롤러를 통과한 면대를 칼날을 사용하여 일정한 굵기 및 길이로 세절 및 절단하는 단계; 절단된 원료를 면봉에 걸어서 이송 체인을 이용하여 건조기로 이송하여 원료의 수분이 14 중량% 이하가 되도록 건조하는 단계; 상기 건조된 건면을 일정 길이로 재단하는 단계; 그리고 재단된 제품을 포장하는 포장단계를 포함하는 것을 특징으로 한다.The main constitution of the present invention for achieving the above object of the present invention, 0.5-50% by weight of baeknyeon fruit powder, 95% by weight or less wheat flour, 1-10% by weight starch, 1-4% by weight of refined salt To put into a blender to add a vacuum of 60-100cmHg to uniformly mix the raw material mixing step; And vacuum kneading while mixing the mixing water evenly; Step of rolling the mixture and vacuum accompaniment kneaded as described above, passing through the roller: cutting and cutting the surface of the pass through the roller to a certain thickness and length using a blade; Hooking the cut raw material to a cotton swab and transferring the raw material to a drier using a transfer chain to dry the moisture of the raw material to 14 wt% or less; Cutting the dried dry surface to a predetermined length; And it is characterized in that it comprises a packaging step of packaging the cut product.
상기한 본 발명의 특징 외의 다른 특징과 제조 방법에 대하여 이하, 상세히 설명한다.Other features and manufacturing methods other than the features of the present invention described above will be described in detail below.
본 발명에서 사용되는 제주도 자생 식물인 손바닥 선인장은 비료나 농약을 매우 싫어 하므로 근본적으로 무공해로 재배되는 식물이다.Palm cactus, a native plant of Jeju Island used in the present invention, is a plant that is cultivated essentially pollution-free because it dislikes fertilizers and pesticides very much.
본 발명에서는 이러한 청정 무공해 식물을 이용하여 몸에 유익한 국수를 제조하는 방법을 제공한다. 본 발명에서 이용되는 손바닥 선인장은, 사계절을 겪어가면서 여름에는 물을 가까이 하여 성장하고, 겨울에는 영하 20 도의 영하권에서도 얼어 죽지 않는 매우 강한 생명력을 가진 식물로, 어떠한 병충해와도 싸워 이기며 자생력이 매우 강한 특성을 가지고 있으며, 제초제를 뿌려도 잠시 몸살을 앓을 뿐 죽는 법이 없는 강인한 생명력을 가졌고 표피와 그 내용물에 유익한 성분을 많이 함유하고 있는 세계 유일의 한국에서만 자생하는 선인장이다The present invention provides a method for producing a healthy noodle using such a clean pollution-free plant. Palm cactus used in the present invention is a plant with a very strong life force, which grows close to water in the summer as it goes through four seasons, and does not freeze in the sub-zero region of minus 20 degrees in the winter, and fights any pests and wins itself. It is a cactus that grows only in Korea, which has strong traits, has a strong life force that does not die even after spraying herbicides and contains many beneficial ingredients in the epidermis and its contents.
이 백년초는 식이 섬유질이 30% 이상 다량 함유된 것으로 이미 널리 알려져 있으며, 한국식품개발원의 성분분석에 따르면 칼숨과 비타인C, 페놀성 물질, 후라보노이드 등도 다량 함유된 것이 밝혀져 차세대의 의약품 원료로 유력시 되어 현재 여러 연구가 진행 중이다.This baeknyeoncho is widely known to contain more than 30% of dietary fiber, and according to the analysis of ingredients of the Korea Food Research Institute, it is found to contain a large amount of Calsum, vitamin C, phenolic substance, and flavonoids. Several studies are currently underway.
또한, 백년초는 동의 보감에도 나와 있듯이, 소염 진통제, 폐결핵, 화상 및 오장 육부의 기능이 떨어지는 환자에게 가정 상비약으로 사용하여 왔었다. 약리 효능으로는 항동맥경화, 항당뇨병, 호흡기, 위염, 위궤양 등에 효능이 있는 것으로 알려졌다.In addition, baeknyeoncho has been used as a home medicine for patients with low anti-inflammatory analgesics, pulmonary tuberculosis, burns, and intestinal meat, as shown in the agreement. Pharmacological effects are known to be effective in anti-arteriosclerosis, anti-diabetic disease, respiratory tract, gastritis, gastric ulcer.
본발명에서 사용되는 제주도 선인장 열매는 싱싱하고 바로 수확한 것을 사용하고, 제품의 변화가 적도록 동결 건조한 후, 분쇄기 장치 중의 하나인 핀밀 장치에 의하여 분쇄한 후, 40-120 메쉬, 바람직하기로는 약 60-100 메쉬의 체와 진동체를 사용하여 일정한 입자로 만들어 진 것을 사용한다.Jeju cactus fruit used in the present invention is fresh and immediately harvested, freeze-dried so that there is little change in the product, and then pulverized by a pin mill device, one of the grinder device, 40-120 mesh, preferably about Use 60-100 mesh sieves and vibrating sieves to make certain particles.
상기와 같이 준비되는 백년초 열매 가루의 성분을 분석하여 본 결과, 식이 섬유질이 32.5 중량%이고, 칼슘이 20.87 중량%, 총페놀함량이 4.1 mg/g 이 포함되어 있는 것으로 확인할 수 있었다.As a result of analyzing the components of baeknyeon fruit powder prepared as described above, it was confirmed that the dietary fiber is 32.5% by weight, calcium is 20.87% by weight, and the total phenol content is 4.1 mg / g.
그리고, 상기한 백년초분 외 추가로 준비되는 재료는 소맥분 95 중량% 이하, 전분 1-10 중량%, 정제염 1-4 중량% 이다. 그리고 이들 재료와 함께 정제수를 넣고 골고루 혼합하면서 반죽하되 백년초 열매의 고유한 붉은 색이 잘 베이도록 함과 동시에 글루텐의 활성을 높이도록 하기 위하여 진공 반죽한다. 상기한 진공 혼합과 반죽은 60-100cmHg 바람직하기로는 약 80cmHg 로 하여 약 15-20 분간 혼합한다.In addition, the material is prepared in addition to the baeknyeoncho powder above 95% by weight wheat flour, 1-10% by weight starch, 1-4% by weight refined salt. Then, the mixture is added with purified water and evenly mixed and kneaded, but vacuum kneading is performed to increase the activity of gluten while at the same time making the unique red color of the fruit of baeknyeon. The vacuum mixture and dough described above are mixed at about 60-100 cmHg, preferably about 80 cmHg, for about 15-20 minutes.
상기 백년초 열매 가루는 전체 총 중량의 약 0.5 내지 50 중량 % 가 되도록 섞어서 혼합 한다.The baeknyeon fruit powder is mixed to mix to about 0.5 to 50% by weight of the total weight.
한편, 상기한 중요 성분을 다른 바람직한 한 실시예로 각 성분의 혼합 비율을 특정한다면, 소맥분 86.2 중량%, 백년초 2.6 중량%, 전분 8.6 중량%, 정제염 2.6 중량%로 한다.On the other hand, if the mixing ratio of each of the components of the above-described important components in another preferred embodiment, 86.2% by weight wheat grass, 2.6% by weight vinegar, 8.6% by weight starch, 2.6% by weight purified tablet salt.
상기와 같이 혼합 및 진공 반죽된 반죽물을, 롤러 압연 단계에 들어 간다.The mixture kneaded and vacuum kneaded as described above enters the roller rolling step.
여기에서는 복합기에서 2 장의 면대를 형성하여 여러 롤러를 통과하면서 압착하여 원하는 최종 두께의 면대를 형성한다.Here, two faceplates are formed in a multifunction machine and pressed through various rollers to form faceplates of desired final thickness.
상기한 롤러를 통과한 면대를 용도에 맞게 소면, 중면, 칼국수 등의 용도에맞게 칼날을 교체 사용하여 일정한 굵기 및 길이로 세절한다.The surface band that has passed through the rollers is cut into pieces with a certain thickness and length by replacing the blades according to the uses such as carding, middle noodles, and noodles.
이와 같은 세절 단계 까지 완성되는 국수는 생면이 된다. 본 발명에서는 건면의 제조 방법에 대하여만 설명하지만 상기한 앞선 공정 까지만 완성된 생면 역시 본 발명의 권리 범위에 포함되는 것으로 해석되어야 함은 물론이다.Noodles, which are completed until the fine cutting stage, are raw. In the present invention will be described only for the manufacturing method of dry noodles, raw noodles completed only up to the above-mentioned step is also to be construed as being included in the scope of the present invention.
그리고, 이하의 건조 단계를 거치면 건면이 된다.Then, the dry surface goes through the following drying steps.
상기와 같이 소정의 일정한 길이로 절단한 것을 면봉에 걸어서 이송 체인을 이용하여 건조기로 이송한다.The cut to a predetermined constant length as described above is hooked on a cotton swab and transferred to the dryer using a transfer chain.
상기 건조기로 이송된 원료를 스팀 열원 및 선풍기 등을 이용하여 제품의 적정 수분인 14 중량 % 이하, 바람직하기로는 10 중량% 이하가 되도록 건조한다.The raw material transferred to the dryer is dried to 14 wt% or less, preferably 10 wt% or less, which is an appropriate moisture of the product using a steam heat source, a fan, and the like.
예들들어, 건조장은 여러 건조장을 시설하여 다단계로 건조한다For example, a drying plant is equipped with several drying plants to dry in multiple stages.
단지 바람직한 예를들어 설명하면, 제 1 건조장에서는 섭씨 25 도 온도에서 습도가 85 % 가 되게 건조하고, 제 2 건조장에서는 온도 섭씨 33 도 상태에서 습도가 83 % 가 되게 건조하고, 제 3 건조장에서는 온도 섭씨 35 도 상태에서 습도 75 % 가 되게 건조하고, 제 4 건조장에서는 섭씨 온도 35 도에서 습도 65 %가 되게 건조하고, 제 5 건조장에서는 섭씨 온도 27 도에서 습도 30 % 가 되게 건조한다. 이와 같이 건조 온도는 차츰 상승하였다가 떨어 뜨리는 것이 바람직하다.Just to give a preferred example, the first drying room to dry to 85% humidity at 25 degrees Celsius, the second drying room to a humidity of 83% at 33 degrees Celsius, the temperature in the third drying room At 35 degrees Celsius, it is dried to a humidity of 75%, and in the fourth drying room, it is dried to a humidity of 65% at 35 degrees Celsius, and in a fifth drying room, it is dried to a humidity of 30% at 27 degrees Celsius. As such, it is preferable that the drying temperature gradually rises and then falls.
상기 같은 조건일 경우, 건조 총 시간은 11시간 내지 12 시간 정도 걸린다Under the same conditions, the total drying time is about 11 to 12 hours.
그러면 붉은 색상이 있는 건면이 완성된다 상기 건조된 제품을 규격 15-30 cm, 바람직하기로는 약 20-24cm 로 재단하다. 그러나 이 길이에 한정되는 것이 아니라 용도에 따라 더 짧게 또는 더 길게 절단할 수 있음은 물론이다 .The reddish cotton is then finished. The dried product is cut to a size of 15-30 cm, preferably about 20-24 cm. However, it is not limited to this length but can of course be shorter or longer depending on the application.
그리고 재단된 백년초면을 일정 중량으로 계량한다. 계량은 단지, 예로 든다면, 50g,100g,300g,400g 과 같은 식으로 저울을 사용하여 계량한다. 그리고 봉투 및 두루마리를 이용하여 포장 및 접합하고 포장된 백년초면을 일정 갯수씩 박스에 넣어 테이프로 봉한다.And weigh the cut 100 years old cotton to a certain weight. Weighing is only carried out using a balance, for example, 50g, 100g, 300g, 400g. The bags and rolls are then packed and bonded together, and the packed 100-year-old noodles are packed in a box and taped.
이와같이 완성되는 백년초 국수는 별도의 식용 색소의 첨가 없이 즉,천연 열매의 고유 색을 이용하여 먹기 좋게 식욕을 돋구는 붉은 색깔로 착색이 가능하며, 또 그 백년초 열매의 특유의 맛과 향취를 느낄 수 있는 장점이 있다.The finished baeknyeon noodles can be colored with an appetizing red color without the addition of food coloring, ie, using the unique color of natural fruit, and the peculiar taste and smell of baeknyeon berries can be felt. There is an advantage.
또한, 본 발명에 따른 국수는 천연 재료를 이용한 제조로 인체에 무해하고 칼슘, 비타민 C, 무기질 등 다양한 영양소를 섭취할 수 있는 장점이 있다.In addition, the noodle according to the present invention has the advantage of being able to ingest various nutrients, such as calcium, vitamin C, minerals, harmless to the human body by manufacturing using natural ingredients.
또한, 백년초는 그 자체 성분이 약리적인 작용을 가지고 있어 몸에도 매우 유익한 국수이기 때문에 국내,외국인들에게 큰 호응이 기대된다.In addition, baeknyeoncho has its own pharmacological action, so it is very beneficial to the body, so it is expected to be a great response to domestic and foreigners.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010045054A KR20020000734A (en) | 2001-07-26 | 2001-07-26 | Manufacturing method of cactus noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010045054A KR20020000734A (en) | 2001-07-26 | 2001-07-26 | Manufacturing method of cactus noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20020000734A true KR20020000734A (en) | 2002-01-05 |
Family
ID=19712557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010045054A KR20020000734A (en) | 2001-07-26 | 2001-07-26 | Manufacturing method of cactus noodles |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20020000734A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020025937A (en) * | 2002-03-05 | 2002-04-04 | 이해효 | Making method of chinese medicine noodles |
| KR100454698B1 (en) * | 2002-04-22 | 2004-11-05 | 안승기 | Rice cake with cactus fruit and producing method thereof |
| CN100361598C (en) * | 2002-07-09 | 2008-01-16 | 廖常萍 | Xianling noodle |
| KR100810677B1 (en) * | 2006-10-10 | 2008-03-07 | 이주현 | Method of preparation of noodles |
| KR100821569B1 (en) * | 2006-04-04 | 2008-04-14 | 구명서 | Fabrication method for rainbow knife-cut noodles |
| KR100846415B1 (en) * | 2007-04-06 | 2008-07-16 | 신안군 | Preparing method of cold noodles using opunita humifusa |
| US20090285922A1 (en) * | 2008-05-13 | 2009-11-19 | Umberto Cornelli | Bakery products and pasta capable to reduce body weight and plasma cholesterol, lipids and glucose |
| KR101109642B1 (en) * | 2009-12-03 | 2012-01-31 | 박영욱 | Rice noodle with Opunita humifusa and its manufacturing method |
| KR101528365B1 (en) * | 2014-12-10 | 2015-06-12 | 주식회사 전주단지네 | Method for manufacturing aged noodles using powder of cactus and aged noodles manufactured by thereof |
-
2001
- 2001-07-26 KR KR1020010045054A patent/KR20020000734A/en not_active Application Discontinuation
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020025937A (en) * | 2002-03-05 | 2002-04-04 | 이해효 | Making method of chinese medicine noodles |
| KR100454698B1 (en) * | 2002-04-22 | 2004-11-05 | 안승기 | Rice cake with cactus fruit and producing method thereof |
| CN100361598C (en) * | 2002-07-09 | 2008-01-16 | 廖常萍 | Xianling noodle |
| KR100821569B1 (en) * | 2006-04-04 | 2008-04-14 | 구명서 | Fabrication method for rainbow knife-cut noodles |
| KR100810677B1 (en) * | 2006-10-10 | 2008-03-07 | 이주현 | Method of preparation of noodles |
| KR100846415B1 (en) * | 2007-04-06 | 2008-07-16 | 신안군 | Preparing method of cold noodles using opunita humifusa |
| US20090285922A1 (en) * | 2008-05-13 | 2009-11-19 | Umberto Cornelli | Bakery products and pasta capable to reduce body weight and plasma cholesterol, lipids and glucose |
| US9414616B2 (en) * | 2008-05-13 | 2016-08-16 | Cor. Con. International S.R.L. | Bakery products and pasta capable to reduce body weight and plasma cholesterol, lipids and glucose |
| KR101109642B1 (en) * | 2009-12-03 | 2012-01-31 | 박영욱 | Rice noodle with Opunita humifusa and its manufacturing method |
| KR101528365B1 (en) * | 2014-12-10 | 2015-06-12 | 주식회사 전주단지네 | Method for manufacturing aged noodles using powder of cactus and aged noodles manufactured by thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| GB2471050A (en) | Expanded food product and process of preparation | |
| Abou-Zaid et al. | Quality evaluation of nutritious chocolate and Halawa Tahinia produced with Moringa (Moringa oleifera) leaves powder | |
| Gül et al. | Effects of white cabbage powder on cookie quality | |
| KR20020000734A (en) | Manufacturing method of cactus noodles | |
| KR101428858B1 (en) | Pizza dough premix composition containing ramie leaf and the manufacturing method thereof | |
| KR102075481B1 (en) | Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same | |
| Singh et al. | Effect of soyflour supplementation on the quality of cooked noodles | |
| Payne et al. | Processing and chemical investigations of taro | |
| KR100474245B1 (en) | manufacturing method of greem tea noodles | |
| CN107594331A (en) | A kind of chu chrysanthemum vermicelli and preparation method thereof | |
| KR20190018842A (en) | Dough composition for noodle cooking containing Vegetable juice | |
| CN107279219A (en) | A kind of persimmon whole wheat prebiotics biscuit and preparation method thereof | |
| Barge et al. | Development of coconut milk residue and jackfruit seed enriched biscuit. | |
| Ramya et al. | Nutritional and Sensory Evaluation of Mango Pulp and Milk Powder Incorporated Sponge Cake | |
| KR101438548B1 (en) | Improved taste of a colored traditional Korean Snack containing mulberry powder and process for preparation thereof | |
| CN104938582B (en) | A kind of agaric cookies and preparation method thereof | |
| KR100442547B1 (en) | manufacturing method of egg noodles | |
| KR101586053B1 (en) | method manufacturing Powder of Cudrania tricuspidata | |
| KR20020000736A (en) | Manufacturing method of hizikia fusiforme noodles | |
| CN105380089A (en) | Compound fig flour and preparation method thereof | |
| KR101671366B1 (en) | Method for producing ramie leaves chopped noodles and ramie leaves chopped noodles produced by the same method | |
| JP2002119258A (en) | Ready-to-eat dry powdery curry paste | |
| KR20060107217A (en) | Bread and rice cake containing monascus extracts | |
| RU2796838C1 (en) | Method for producing cracker from jellyfish | |
| CN1096643A (en) | The preparation of lucerne flowers and leaves nutrient powder and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| G15R | Request for early opening | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |