KR20020078823A - a manufacturing method of the multicolored noodles - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of multicolored noodles by using vegetable juice, thereby improving the texture of noodles, giving chewy taste and various colors to them. CONSTITUTION: The manufacturing method of multicolored noodles is characterized by mixing 60-75 wt.% of wheat flour, 0.1-1 wt.% of vegetable oil and 25-40 wt.%of various coloring extracts, wherein the coloring extracts are composed of a red-ripe persimmon extract giving yellow color, a cabbage extract giving green color, a red cabbage extract giving red color and a beet root extract giving violet color.

Description

{A manufacturing method of the multicolored noodles}

The present invention relates to a method for producing multicolored kalguksu, and more particularly, extracts juices of various fruits and vegetables rich in taste and nutrition, and prepares noodle noodles of various colors using the extract and packs them one by one. In addition, to improve the texture of noodle noodles by kneading by adding noodles soda (sodium glutamate) during the noodle manufacturing, and relates to a method of manufacturing multi-colored kalguksu that is chewy and chewy and mixed with various colors and flavors.

In general, since noodles are relatively simple to manufacture and cook, they are said to have already been made and eaten in Asia around BC6000-BC5000, and have been used as special foods on occasions such as birthdays and weddings for a long time in Korea.

These kinds of noodles are very diverse, and depending on the ingredients, there are wheat noodles made from flour, soba noodles, macaroni, buckwheat noodles made from buckwheat flour, and noodles made from starch of potato. Dried noodle dried to 14 ~ 15% moisture, raw noodle heated by making kneaded dough, boiled raw noodle, fried in oil or dried by hot wind Α-asbestos.

There are also various ways to make noodles, such as thinly cut dough like kalguksu, kneading dough like somen or Chinese noodles, or pulling it out with strong pressure such as macaroni.

Korean traditional noodle dishes include noodle soup, cold noodles, bibimb noodles, kalguksu and soybean noodles, and they are made using various grains to make each grain unique and nutritious. Of course, this is especially recommended for the elderly or children.

However, as the diet gradually became westernized, more people searched for Western foods such as pizza or hamburgers, rather than our own foods such as rice and noodles. Also, as the consumption of meat increased, diseases such as diabetes, high blood pressure, and cancer increased rapidly. Doing.

However, as scientifically proven that dietary life is closely related to the occurrence of disease, it is possible to prevent or suppress the disease to some extent by improving the diet. According to the results of a recent research by an institution, kalguksu, vegetable juice, and soy milk Back has been investigated to suppress the development of gastric cancer. According to the researchers, people who frequently eat kalguksu have a 0.51 times higher risk of gastric cancer than those who do not, while vegetable juice has a lower risk of gastric cancer, such as 0.47 times and soy milk, 0.49 times.

On the other hand, the rural economy has become very difficult due to the recent fall in the price of fruits and vegetables and maintenance costs such as labor costs. To overcome these difficulties, the development of various foods using fruits or vegetables is urgently needed.

Conventionally, a method of manufacturing noodle noodles of Korean Patent Publication No. 2000-058410, a method of preparing udon noodles of Korean Patent Publication No. 1998-068011, and a method of manufacturing yam noodles of Korean Patent Publication No. 2000-030059 are known. The above technique uses only fruit or a small amount of secondary agricultural products such as yam or spinach or leek, and it can not produce various colors and flavors when cooked and eaten in one serving. It has the disadvantage that you can not enjoy the various tastes, colors and efficacy of fruits and vegetables.

In addition, the present invention is an improved invention with respect to the manufacturing method of the multi-colored kalguksu of the applicant's pre-applied domestic patent application No. 2001-000812, the method of producing the multi-colored kalguksu is prepared by using glutinous rice flour when making noodles Therefore, when you cook and eat it, the chewy taste is insufficient, and if time passes after cooking, noodles may spread easily.

The present invention was developed to solve the above problems, an object of the present invention is to provide a method for producing multicolored kalguksu with unique colors and tastes using various fruits and vegetables.

Another object of the present invention is to provide a method for producing multicolored kalguksu which is rich in taste and nutrition and can promote the benefits of rural economy by using fruits and vegetables which are the main products of farms.

Still another object of the present invention is to provide a method for producing multicolored kalguksu that makes the texture of noodle noodles more chewy by adding a surface strengthening agent when preparing noodle noodles.

1 is a process chart showing the manufacturing process of the present invention

FIG. 2 is a perspective view of the multi-colored noodle noodles dried according to the manufacturing process of FIG. 1 and arranged by one serving. FIG.

Figure 3 is a perspective view showing a state of cooking the finished kalguksu in a bowl for 1 serving according to the manufacturing process of FIG.

In order to achieve the above object, the manufacturing method of the multi-colored kalguksu according to the present invention, a mixture of a plurality of color extracts 25 ~ 40wt% in flour 60 ~ 75wt% and cooking oil 0.1 ~ 1wt%, respectively, after kneading To prepare noodle noodles; The color extract is characterized by consisting of a hongsi extract to make yellow noodles, cabbage extract to make green noodles, red vegetable extract to make purple noodles, and beetroot extract to make purple noodles.

In the present invention, the color extract is crushed hongsi remove the seeds and shells to add 0.5 ~ 1.5wt% salt, and crushed cabbage, beetroot and red vegetables, respectively, and then filtered to 50 ~ 150 mesh salt 0.5 ~ 1.5 It is characterized by the production by adding 0.1% to 0.3wt% wt% and black pepper.

In addition, the multi-colored noodles noodles in the present invention is prepared by mixing and mixing flour 60 ~ 75wt%, water 25 ~ 40wt% and cooking oil 0.5 ~ 1wt%, 1 ~ 10g of cotton soda and 5 ~ 10g per 1L of water It further comprises a white noodles noodles prepared by diluting the salt.

Hereinafter, the manufacturing method of the multi-colored kalguksu of the present invention in detail according to the processing order is as follows. 1 is a process chart showing a manufacturing process of multi-colored kalguksu according to a preferred embodiment of the present invention, the manufacturing method of the multi-colored kalguksu of the present invention is completed through the process of color extraction, mixing and kneading, packaging and the like.

Step 1: preparing color extract

Hongsi removes seeds and skins, and removes cabbages by picking green leaves and washing them thoroughly. In addition, the beetroot is washed and then peeled off, the red vegetable is washed thoroughly to remove the water and then cut off the white part to leave only the purple area.

Second step: color extraction solution extraction process

Subsequently, each color extract obtained in the first step is pulverized to extract an extract.

Hongsi grinds or crushes the mixer and adds 0.5 ~ 1.5wt% salt to obtain yellow hongsi extract.

The Chinese cabbage is ground with a green juice and filtered through a filter such as a cloth or a sieve of about 50 to 150 mesh to remove debris. Then, 0.5-1 wt% salt and 0.1-0.3 wt% black pepper are added to obtain a green cabbage extract.

Grind the beetroot with green juice and filter it with a filter such as a cloth or sieve of 50 ~ 150 mesh to remove the residue, and then add 0.5 ~ 1wt% salt and 0.1 ~ 0.3wt% black pepper to obtain purple beetroot extract.

The red vegetables are pulverized with green juice and filtered with a filter such as a cloth or a sieve of about 50 to 150 mesh to remove debris. Then, 0.5 to 1 wt% of salt and 0.1 to 0.3 wt% of black pepper are added to obtain a purple red vegetable extract.

Step 3: mixing and kneading

Next, each of the color extract obtained in the second step is mixed with noodle flour such as wheat flour to make a dough, it is preferable that the flour used in the present invention is a gravity component having a high content of protein and gluten.

25 ~ 40wt% of Hongsi extract, 60 ~ 75wt% of flour and 0.4 ~ 1wt% of cooking oil are mixed and kneaded to obtain a yellow dough. No water is added at this time.

Chinese cabbage extract 25-40wt%, flour 60-75wt% and cooking oil 0.5-1wt% and kneading to obtain a green dough. No water is added at this time.

Beetroot extract 25-40wt%, flour 60-75wt% and cooking oil 0.5-1wt% and knead to obtain a purple dough. No water is added at this time.

25-40 wt% red pepper extract, 60-75 wt% wheat flour and 0.5-1 wt% cooking oil are mixed and kneaded to obtain a purple dough. No water is added at this time.

18 ~ 21wt% of black rice glutinous rice powder is mixed with 30 ~ 40wt% of boiling water diluted with 0.5 ~ 1wt% salt, and then kneaded again by adding cooking oil 0.6 ~ 0.8wt% and flour 42 ~ 49wt%. Get the purple dough.

60-75 wt% of flour, 25-40 wt% of water and 0.5-1 wt% of cooking oil are mixed and kneaded to obtain a white dough. At this time, in the process of obtaining the white dough, 1 to 10 g of cotton soda, preferably 5 g and 5 to 10 g of salt per 1 liter of water are added, and 25 to 40 wt% of the diluted water of soda and salt is added to the flour and Combine with cooking oil to obtain white dough.

Accordingly, the cooked noodle noodles are chewy and do not spread easily even after elapsed time after cooking.

4th step: Noodle making and packing process

Use yellow noodle, green, purple, purple, purple, black, and white to make dough using a noodle maker or hand-cut thin slices to draw multi-colored noodles, and then mix noodles with different amounts of noodles. Preferably, yellow, green, purple, purple, and black purple noodles are combined with 10-20 karaoke noodles and 130-150 karaoke noodles, respectively. do.

At this time, each of the noodle noodle to be packaged in a wet state or plastic packaging or dried and then packaged and commercialized.

Hereinafter, the production method of the present invention will be described in more detail with reference to Examples. However, the following examples are only examples to help understanding of the present invention, and the present invention is not limited thereto.

Example

1. Color Extraction Manufacturing Process

After the frost in late autumn, ripe persimmons are picked and placed in the air between the cold and dark fires or straw in a cool dark place for about a month before making hongsi. Remove the seeds and shells, add 1wt% of salt and crush them with a mixer to make a yellowish red extract. At this time, the salt is added, so the liver tastes right, and digestion and body absorption are accelerated.

Select cabbage green leaves, wash them thoroughly, remove water, grind with green juice, filter with a filter of 100 mesh to remove debris, and add 1wt% salt and 0.2wt% black pepper to make green cabbage extract.

Beetroot pick the vivid red color of the root, wash it clean, peel and grind it with a juicer to make purple beetroot extract in the same manner as the above Chinese cabbage extract manufacturing process. At this time, since the color of the small bitroot is darker, it can be selectively used.

The red vegetables are cut out of the white portion and only the purple portion is ground with a juicer to make the purple red vegetable extract in the same manner as the cabbage extract manufacturing process.

In addition, the color extract may be stored frozen to be used whenever needed during the year, and then thawed in the manufacture of noodles.

2. Mixing and Kneading Process

1000 g (64.1 wt%) of flour, 550 g (35.3 wt%) of hongsi extract and 10 g (0.6 wt%) of cooking oil were combined and kneaded without adding water to obtain a yellow dough.

1000 g (65.9 wt%) of the wheat flour, 506 g (33.4 wt%) of cabbage extract and 10 g (0.7 wt%) of cooking oil are blended and kneaded without adding water to obtain green dough.

1000 g (65.9 wt%) of the wheat flour, 506 g (33.4 wt%) of beetroot extract and 10 g (0.7 wt%) of cooking oil were combined and kneaded without adding water to obtain purple dough.

1000 g (65.9 wt%) of the wheat flour, 506 g (33.4 wt%) of red vegetable extract and 10 g (0.7 wt%) of cooking oil are blended and kneaded without adding water to obtain purple dough.

300g (20.01wt%) of black rice glutinous rice is mixed with 489g (32.65wt%) of boiling water diluted with 2.5g of salt and hot dough, 700g (46.69wt%) of flour and 10g (0.65wt%) of cooking oil Knead it again to get a black purple dough.

1000 g (65.9 wt%) of the flour, 506 g (33.4 wt%) of water in which 2.5 g of cotton soda and 2.5 g of salt were added, and 10 g (0.7 wt%) of cooking oil were mixed to obtain a white dough.

In this case, the cotton soda used in the white dough is a cotton soda manufactured in Daesung Chemical in Korea, the composition ratio of which is composed of 38wt% sodium carbonate anhydride, 2wt% potassium carbonate anhydride and 60wt% water as a crystal, By adding to the dough, the noodles become more chewy and less likely to spread over time.

3. Noodle making process

The yellow dough is made by using a noodle maker or by hand to make yellow noodles, and the length of the noodles is preferably about 30 cm.

The green dough is made by using a noodle maker or by hand to make green noodles, and the length of the noodles is preferably about 30 cm.

The purple dough is made by using a noodle maker or by hand to make purple noodles, and the length of the noodles is preferably about 30 cm.

The purple dough is made by using a noodle maker or by hand to make purple noodles, and the length of the noodles is preferably about 30 cm.

The black purple dough is made by using a noodle maker or by hand to make black purple noodles, and the length of the noodles is preferably about 30 cm.

The white dough is made by using a noodle maker or by hand to make white noodles, and the length of the noodles is preferably about 30 cm.

4. Packing process

Next, yellow noodle noodles 6%, green cabbage noodles 6%, purple cabbage noodles 6%, purple beetroot noodles 6%, purple red noodles 6% , 6% of black purple cotton and 70% of white cotton are mixed to make 200g, and this is made into 1 serving and packed in plastic or dried and packed in unit.

5. Cooking Process

The unit-packed wet multi-colored noodles noodles for 4-5 minutes, the dried multi-colored noodles noodles boiled by adding the seasoning to the broth, such as broth for 8 to 10 minutes, the lightness of the vegetables such as sweetness and cabbage of Hongsi The taste goes well and the multicolored kalguksu is made as shown in FIG.

At this time, the soda ingredient added during the kneading process serves to help digestion while boiling the noodles in the broth.

When briefly explaining the effects of the raw material used in the present invention hongsi, Chinese cabbage, beetroot, red vegetable as follows.

Persimmon contains a lot of organic acids, tannins and vitamins A, C, and K, which are effective for colds, anemia, hypertension, and arteriosclerosis. It is also good for preventing anorexia, poor children's development, tooth decay, and various epidemic diseases. In addition, it contains various nutrients such as protein, fat, carbohydrates, iron, etc., and is suitable for meal replacement.

In addition, ripened persimmon hongsi tastes sweet and is not poisonous to the heart and lungs, and to quench thirst and effective to soothe poisons and poisons.

Chinese cabbage is a vegetable rich in vitamin C and calcium and rich in amino acids that make up protein. It is good for clearing the mind and quenching thirst due to hangover.In Chinese medicine, cabbage helps to secrete saliva and helps digestion in the intestine or heat. It is said to be effective in reducing constipation due to its abundant fiber.

Beetroot is also called musculoskeletal, hongduchae or flame vegetable and is used for Ssambap. It is good for erythrocyte formation and blood control, blood purification, and it is good for children's development and skeletal formation. It helps to grow, and women are also effective in menstrual disorders or menopause.

Red vegetable is an alkaline vegetable rich in vitamins and calcium. It is effective for light stomach ulcers by strengthening the stomach. It is also effective for clearing blood, increasing body resistance, freckles, acne and other skin diseases. In addition, lysine, which is an essential amino acid necessary for growth, is more effective for children in the developing period.

In addition, the raw material group, such as hongsi, Chinese cabbage, beetroot, red vegetable, etc. which are the raw materials used in the present invention as described above, is not limited to these, and other fruits or vegetables rich in taste and nutrition and with good color may be used. .

As described above, according to the manufacturing method of the multicolored kalguksu of the present invention, a multicolored extract is made by using the main agricultural products of farmers such as hongsi and cabbage and greenish yellow vegetables such as beetroot and red vegetable, and the extract is mixed with noodle soup. By kneading a noodle with various colors and then packing it one by one, consumers can enjoy the unique and diverse color and flavor of kalguksu at once.

In addition, the white noodle noodles are prepared by kneading with water added with soda noodles to produce noodles, and the chewy taste is more chewy and the texture is very good and does not spread well after cooking.

In addition, children who do not enjoy kalguksu can get a good response to prevent eating and naturally eat the nutritional ingredients of vegetables and fruits. It is effective in prevention and deterrence, and can lead to significant economic benefits for farmers as well as national health promotion.

Claims (4)

60 to 75 wt% of flour and 0.1 to 1 wt% of cooking oil are mixed and kneaded with a plurality of color extracts 25 to 40 wt%, respectively, to prepare noodle of multicolored noodles. The color extract is a hongsi extract for making yellow noodles, Chinese cabbage extract to make green noodles, Red vegetable extract to make purple noodles and A method for producing multicolored kalguksu, characterized by consisting of beetroot extract that makes purple noodles. The method of claim 1, The color extract is crushed hongsi remove the seeds and shells to add 0.5 ~ 1.5wt% salt, crushed cabbage, beetroot and red vegetables respectively, filtered through 50 ~ 150 mesh and salt 0.5 ~ 1.5wt% and pepper Method for producing a multi-colored kalguksu, characterized in that the powder is prepared by adding 0.1 ~ 0.3wt%. The method of claim 1, The multi-colored noodles noodles are prepared by mixing and kneading 60-75 wt% wheat flour, 25-40 wt% water and 0.5-1 wt% cooking oil, with 1-10 g of cotton soda and 5-10 g of salt diluted per 1 liter of water. Method for producing a multi-colored kalguksu further comprising the prepared white noodles noodles. The method according to claim 1 or 3, The multi-colored noodle noodles are characterized in that the yellow, green, purple, purple, black purple noodles 10 to 20 karaoke, and white noodle noodles 130 to 150 tora collected by color and packed in units of one serving.