KR20020064617A - Cold noodles made from sesame seeds and its manufacturing method - Google Patents
Cold noodles made from sesame seeds and its manufacturing method Download PDFInfo
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- KR20020064617A KR20020064617A KR1020010005740A KR20010005740A KR20020064617A KR 20020064617 A KR20020064617 A KR 20020064617A KR 1020010005740 A KR1020010005740 A KR 1020010005740A KR 20010005740 A KR20010005740 A KR 20010005740A KR 20020064617 A KR20020064617 A KR 20020064617A
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- sesame
- cold noodles
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- sesame seeds
- cold
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- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 33
- 235000012149 noodles Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241000207961 Sesamum Species 0.000 title claims description 30
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 6
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 229920001592 potato starch Polymers 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940100445 wheat starch Drugs 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 abstract 3
- 230000000144 pharmacologic effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 241001116389 Aloe Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000009517 secondary packaging Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/80—Geriatric
Abstract
Description
본 발명은 냉면 제조방법에 관한 것으로서, 특히 참깨를 첨가하여 만들어진 냉면 및 그 제조방법에 관한 것이다.The present invention relates to a cold noodle manufacturing method, and more particularly, to a cold noodle made by adding sesame seeds and a method of manufacturing the same.
통상적으로 참깨는 우리나라 농촌에서 재배하는 식물로서, 한방의학백과사전에 의하면 칼슘과 비타민 외 감마오리자놀이 포함되어 있어 머리를 좋게하는 식품의 왕이고 또한 몸속의 독소를 몸 밖으로 내보내 주는 역할을 하며 간장을 강화하고 해독작용이 있으며 동맥경화의 원인이 되는 악성 콜레스테롤을 감소시켜 동맥경화를 예방하는데 탁월한 효과가 있다고 하였다.Normally, sesame seeds are grown in rural Korea, and according to the Oriental Medicine Encyclopedia, it contains calcium and vitamins and gamma-olizanole, which is the king of foods that improves hair, and also serves to release toxins from the body. It is said to be effective in preventing arteriosclerosis by strengthening and detoxifying and reducing malignant cholesterol which causes atherosclerosis.
즉, 전술한 참깨는 특히 레시딘이 많이 함유되어 있어 위와 같은 질병들의 효과뿐 아니라 영양학적으로도 우수한 식품이라 할 수 있어 이를 장기간 복용하면 기의 흐름과 혈액순환 등의 효과가 있고 해독작용이 있어 간경화 및 동맥경화의 치료에도 도와주는 작용을 한다. 그러나, 전술한 바와 같은 효과가 있는 참깨냉면은 아직까지 널리 개발되지 못하고 있는 실정이다.In other words, the above-mentioned sesame seeds contain a lot of lecidin, especially the effects of the above diseases as well as nutritional foods can be said that long-term use of the effect of the flow of blood and blood circulation and detoxification It also helps to treat cirrhosis and arteriosclerosis. However, the sesame cold noodles with the effect as described above is not yet widely developed.
한편, 최근에는 다양한 종류의 건강 기호식품들이 연구,개발되고 있으며 이에 부흥하여 본 발명자는 오랜 연구 끝에 참깨가 함유하는 성분으로 냉면을 개발하게 되었다.On the other hand, recently, various kinds of health foods have been researched and developed, and revived, the present inventors have developed cold noodles as an ingredient contained in sesame after a long study.
따라서, 상기한 바와 같은 문제점을 해결하기 위한 본 발명의 목적은 참깨를 첨가하여 만들어진 냉면 및 그 제조방법을 제공함에 있다.Accordingly, an object of the present invention for solving the above problems is to provide a cold noodles made by adding sesame seeds and a method of manufacturing the same.
본 발명의 다른 목적은 알로에의 성분 및 효능을 파괴하지 않고 자연 그대로 분말로 제조하여 참깨의 분말 제조방법을 제공함에 있다.Another object of the present invention is to provide a sesame powder manufacturing method by producing a powder as it is without destroying the ingredients and efficacy of aloe.
상기한 바와 같은 목적을 달성하기 위한 제1견지에 따른 본 발명은 볶은 참깨분말 1∼11％, 소맥분 49.7∼59.7％, 고구마전분 9∼19％, 소맥전분 2∼12％, 메밀 1∼10％ 및 식염 0.1∼0.7％, 그리고 8∼18％의 물을 혼합한 다음, 이를 100∼140℃의 온도에서 0.5∼1.1mm의 직경을 가지도록 성형시킨 후, 이를 다시 일정한 중량단위로 절단하여 영하 25℃ 이하에서 급냉시키는 과정으로 이루어진 냉면 제조방법을 제안한다.The present invention according to the first aspect for achieving the above object is roasted sesame powder 1-11%, wheat flour 49.7-59.7%, sweet potato starch 9-19%, wheat starch 2-12%, buckwheat 1-10% And 0.1 to 0.7% of salt, and 8 to 18% of water, and then molded to have a diameter of 0.5 to 1.1 mm at a temperature of 100 to 140 ° C. We propose a cold noodle manufacturing method consisting of the process of quenching below ℃.
이하 본 발명의 상세한 설명에서는 바람직한 최상의 실시 예를 토대로 설명될 것이다. 그리고 하기의 설명에서는 본 발명의 제조방법을 이해하는데 필요한 부분만이 설명되며, 그 이외 부분의 설명은 본 발명의 요지를 흐트리지 않도록 생략될 것이라는 것을 유의하여야 한다.In the following detailed description of the invention will be described based on the preferred best embodiment. In the following description, only parts necessary for understanding the manufacturing method of the present invention will be described, and it should be noted that the description of other parts will be omitted so as not to obscure the subject matter of the present invention.
우선, 본 발명에서 구현하고자 하는 냉면 제조방법은 참깨에 함유되어 있는 효능과 성분이 전혀 파괴되지 않도록 하면서 소비자들의 기호에 맞도록 참깨 냉면을 제조하는 방법을 구현하고자 하는 것이다.First, the cold noodle manufacturing method to be implemented in the present invention is to implement a method of manufacturing sesame cold noodle to fit the taste of consumers while preventing the destruction of efficacy and ingredients contained in sesame at all.
본 발명의 실시 예에 따라 앞에서 구현한 참깨 냉면의 제조방법은 다음과 같다. 우선 참깨를 깨끗이 세척한 다음, 이를 소정 온도에서 볶는다. 이때 전술한 건조방법은 참깨의 성분과 효능 및 색상이 전혀 파괴 되지 않고 그대로 유지할 수 있도록 하여야 한다.According to an embodiment of the present invention, a method of manufacturing the sesame cold noodles implemented above is as follows. First wash the sesame seeds and then fry at a predetermined temperature. At this time, the above-mentioned drying method should be able to maintain the composition, efficacy and color of the sesame seeds are not destroyed at all.
다음 전술한 참깨를 볶은 후 분쇄기에 넣어 부드럽게 분말을 제조한다.Then roast the above-mentioned sesame and put in a grinder to prepare a powder gently.
이후, 참깨 분말 1∼11％, 소맥분 49.7∼59.7％, 고구마전분 9∼19％, 소맥전분 2∼12％, 메밀 1∼10％ 및 식염 0.1∼0.7％, 그리고 8~18％의 물을 반죽기에 투입하여 혼합 및 반죽을 한다. 이어서 완전 혼합,반죽된 원료를 통상의 이송기를 통하여 성형기에 투입한 다음, 이를 약 100∼140℃의 온도에서 0.5∼1.1mm의 직경을 가지도록 완전 성형시킨다.Then, 1 to 11% of sesame powder, 49.7 to 59.7% of wheat flour, 9 to 19% of sweet potato starch, 2 to 12% of wheat starch, 1 to 10% of buckwheat and 0.1 to 0.7% of salt, and 8 to 18% of water Put it in to mix and knead. Subsequently, the completely mixed and kneaded raw material is introduced into a molding machine through a conventional feeder, and then completely molded to have a diameter of 0.5 to 1.1 mm at a temperature of about 100 to 140 ° C.
이후 완전 성형된 결과물을 일정한 중량으로, 바람직하게는 200g으로 절단하여 2kg, 10kg, 20kg 등으로 1차 포장한 다음, 이를 다시 약 영하25℃이하에서 급냉시킨 후 냉동된 제품을 2차 포장하여 참깨냉면을 만든다.After the fully molded product is cut to a constant weight, preferably 200g, and firstly packaged with 2kg, 10kg, 20kg, etc., and then quenched again at about -25 ° C or below, and the frozen product is secondarily packaged with sesame seeds. Make cold noodles.
이후, 본 발명의 바람직한 실시 예에 의거 상세히 설명하겠는 바, 상기 본 발명이 실시 예에 의해 한정되는 것은 아니다.Hereinafter, based on the preferred embodiment of the present invention will be described in detail, the present invention is not limited by the embodiment.
[실시예 1]Example 1
본 발명에 따른 냉면을 제조하는 방법은 5공정으로 이루어지며, 공정별로 상세히 설명하면 다음과 같다.Method for producing a cold noodle according to the present invention is made of five steps, described in detail by the process as follows.
제 1 공정1st process
참깨를 불에 볶는다.Fry the sesame seeds on the fire.
제 2 공정2nd process
불에 볶은 참깨를 미세분말 가루가 될 때까지 분쇄시킨다.Grind roasted sesame seeds until fine powder.
제 3 공정3rd process
상기 참깨분말 1∼11％, 소맥분 54.7％, 고구마전분 14％, 소맥전분 7％, 메밀 5％, 식염 0.3％ 및 물 13％를 혼합하여 반죽하였다.1-11% of said sesame powder, 54.7% of wheat flour, 14% of sweet potato starch, 7% of wheat starch, 5% of buckwheat, 0.3% of salt, and 13% of water were kneaded.
제 4 공정4th process
완전히 혼합,반죽된 원료를 성형기에 투입한 다음, 이를 120℃에서 직경 0.8mm의 굵기로 완전 성형한 후, 이를 200g의 중량으로 절단하여 다시 2Kg,10Kg,20Kg의 중량으로 1차 포장을 하였다.After fully mixing and kneading the raw material into a molding machine, it was completely molded at a thickness of 0.8 mm in diameter at 120 ° C., and then cut into 200 g of the weight, and the first packaging was again packed at a weight of 2 Kg, 10 Kg, and 20 Kg.
제 5 공정5th process
1차 포장된 제품을 바람직하게는 냉면을 영하25℃이하에서 급냉시킨 다음 이를 2차 포장하여 참깨 냉면을 만든다.The first packaged product is preferably quenched cold noodles below minus 25 ℃ and then secondary packaging to make a sesame cold noodles.
한편, 앞에서 개시한 본 발명의 상세한 설명에서는 구체적인 실시예에 국한되어 정해져서는 안되며 후술하는 특허청구의 범위뿐만 아니라 이 특허청구의 범위와 균등한 것들에 의해 정해져야 한다.On the other hand, in the detailed description of the present invention disclosed above it should not be limited to the specific embodiments, but should be determined by the scope of the claims to be described later and equivalents thereof.
이상으로 살펴본 바와 같이 본 발명은 참깨가 함유하고 있는 모든 성분을 손상시키지 않고 자연 그대로 냉면에 함유시킴으로서 남녀노소 누구나 즐겨 먹을 수 있으며 또한 참깨 성분과 효능을 그대로 살려 섭취할 수 있는 상승된 효과가 있다.As described above, the present invention can be enjoyed by all ages and sexes by incorporating it into the cold noodles as it is without damaging all the ingredients contained in sesame, and also have an increased effect of ingesting the sesame ingredients and efficacy intact.
그리고 참깨의 맛과 향기는 건강식품을 그대로 재현할 수 있기 때문에 노약자들이 먹기에 좋을 뿐만 아니라 특히 위와 같이 동백경화 등의 치료에 그 효능이 있고, 또한 미적 감각을 창출할 수 있는 상승된 효과가 있다.And since the taste and aroma of sesame seeds can be reproduced as a healthy food, it is not only good for elderly people to eat, but it is also effective in the treatment of camellia hardening as above, and also has an elevated effect to create aesthetic sense. .
Claims (5)
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| KR1020010005740A KR20020064617A (en) | 2001-02-02 | 2001-02-02 | Cold noodles made from sesame seeds and its manufacturing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100821613B1 (en) * | 2007-10-26 | 2008-04-14 | 윤명숙 | Sesame noodles and process of the same |
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- 2001-02-02 KR KR1020010005740A patent/KR20020064617A/en not_active Application Discontinuation
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| JPS60145064A (en) * | 1983-12-31 | 1985-07-31 | Riyouichi Katou | Fried and sweetened potato useful as health food |
| JPH01222751A (en) * | 1988-03-01 | 1989-09-06 | Sadao Nakayama | Production of mens (japanese noodles) |
| KR960020731A (en) * | 1994-12-30 | 1996-07-18 | 박한욱 | How to Make Sesame Ramen |
| KR970006120A (en) * | 1995-07-15 | 1997-02-19 | 이희종 | Cabin leveling device for boarding bridge |
| KR101150892B1 (en) * | 2010-11-10 | 2012-05-29 | 재단법인대구경북과학기술원 | Traffic regulation violation monitoring system and operating method thereof |
| KR101084708B1 (en) * | 2011-05-12 | 2011-11-22 | 에스비비 주식회사 | Permeability block and method for manufacturing thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100821613B1 (en) * | 2007-10-26 | 2008-04-14 | 윤명숙 | Sesame noodles and process of the same |
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