KR20020092300A - Manufacturing process of many-colors noodles - Google Patents

Manufacturing process of many-colors noodles Download PDF

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Publication number
KR20020092300A
KR20020092300A KR1020020069375A KR20020069375A KR20020092300A KR 20020092300 A KR20020092300 A KR 20020092300A KR 1020020069375 A KR1020020069375 A KR 1020020069375A KR 20020069375 A KR20020069375 A KR 20020069375A KR 20020092300 A KR20020092300 A KR 20020092300A
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noodles
dough
physical properties
noodle
kinds
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KR1020020069375A
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Korean (ko)
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KR100479130B1 (en
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임승수
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임승수
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    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/22—Apparatus with rollers and cutting discs or blades for shaping 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • 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
    • A23L7/11—Filled, stuffed or multilayered pasta
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2200/04—Colour
    • A23V2200/044—Colouring

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

Abstract

PURPOSE: Provided is a manufacturing process of multi-colors noodles by mixing two kinds of noodles having different compositions. CONSTITUTION: The manufacturing process of multi-colors noodles comprises the steps of: preparing kneadings by using two kinds of flour; preparing plate shaped kneadings ; forming noodle strips by passing the kneadings through a roller simultaneously.

Description

다색(多色)국수 제조 방법 {Manufacturing process of many-colors noodles}Manufacturing process of multicolored noodles {Manufacturing process of many-colors noodles}

국수는 밀가루 또는 밀가루와 여러 가지 곡물가루 등을 혼합한 복합분에 일정량의 물과 소금을 넣어 반죽하고, 중화면이 대표적인 손으로 늘여 뽑는 수인면 과, 우동, 칼국수 등이 대표적인 일정형태의 면대를 형성한 후 선절하는 선절면 그리고 당면, 냉면 등이 대표적이며 작은 구멍이 뚫린 일정크기의 틀에 반죽을 넣고압력을 가하여 뽑는 압출면 등으로 제조된다.Noodles are kneaded with a certain amount of water and salt in a flour mixed with flour or wheat flour and various grain powders, and noodles, noodles, udon noodles, and kalguksu noodles are selected by hand. After forming, it is made of the extruded surface that is pulled by putting the dough into the frame of a certain size, which is representative of the declining surface and the vermicelli, and the cold noodles.

국수는 밀가루에 함유되어 있는 글루텐(gluten)의 독특한 성질에 의하여 만들어지는 데 밀가루외 혼합분말의 첨가량에 따라 국수의 물성이 크게 변한다. 즉, 국수의 물성은 밀가루 복합분의 혼합비율과 기타 면질개량제의 첨가 등 복합분의 조성에 따라 크게 다르게 나타난다.Noodles are made by the unique properties of gluten (gluten) contained in the flour, the physical properties of the noodles changes greatly depending on the amount of powder mixed with flour. In other words, the physical properties of noodles vary greatly depending on the composition of the composite meal, such as the mixing ratio of the flour mixture and the addition of other surface modifiers.

선절면은 밀가루를 반죽하여 일정 두께와 폭을 갖는 면대를 형성 후 환인(丸刃) 또는 각인(角刃)이 구비된 선절롤을 사용하여 가늘게 세절하여 만드는데, 종래의 면대형성방법은 압연롤 한 대당 한 통의 호퍼 또는 반죽받이만이 연결 구성되어 있어 대부분 한번의 면대형성공정시에는 동일한 조성으로 혼합된 한 종류만의 반죽을 담아 압연시키는 방법으로 동일한 조성으로만 반죽된 면대를 형성하였다. 때문에 상기와 같이 제조된 면대를 이용하여 선절면을 제조할 경우 동일한 조성을 갖는 국수가락만을 제조할 수 있었다.Sectional surface is made by kneading the flour to form a cotton strip having a certain thickness and width, and then finely cutting the thin section using a cutting roll provided with ring or stamping. Since only one hopper or dough tray is connected per unit, most of the one-side forming process forms one side of dough prepared with the same composition by rolling one type of dough mixed with the same composition. Therefore, when manufacturing the section by using the cotton pad prepared as described above it was possible to manufacture only the noodles with the same composition.

종래 제조되고 있는 국수는 밀가루의 고유 색상인 흰색이 일반적이며, 메밀가루, 갈근분말 등 일부 기능성가루 등이 첨가된 유색국수가 생산되어 왔다. 최근 들어서는 소득의 향상과 건강에 대한 관심의 고조로 다시마분말, 클로렐라분말, 인삼분말 등 특정기능성 물질을 첨가하여 국수의 영양가치를 향상시킨 제품들의 생산이 증가되고 있다. 또한 조리기술의 발달과 소비성향의 고급화에 따라 조리식품의 외관적 품질에 대한 평가가 높아지고 있으며, 국수 특유의 조직감에 대한 선호도가 높아지고 있어 종래의 단일형태의 원료에 한정하지 않고 여러 가지 조성과 물성을 갖는 국수들을 혼합하여 조리하는 경우가 증가되고 있다.The conventionally prepared noodles are generally white, which is an inherent color of wheat flour, and colored noodles have been produced in which some functional powders such as buckwheat flour and brown root powder are added. In recent years, the production of products that enhance the nutritional value of noodles by adding specific functional substances such as kelp powder, chlorella powder, and ginseng powder has been increasing due to the improvement of income and interest in health. In addition, the evaluation of the appearance quality of cooked foods is increasing with the development of cooking technology and the enhancement of the consumption tendency, and the preference for the texture of noodles is increasing. Increasingly, the case of mixing the noodles with the cooking.

그런데 한 장의 면대를 조성과 물성이 다른 반죽이 혼합된 형태로 구성하여 국수가락한 손에 조성과 물성이 다른 국수가락이 혼합된 형태로 선절되도록 제조하는 방법은 아직 제시된 바 없다. 종래 다색(多色)국수의 제조는 각각의 공정을 통하여 제조된 유색국수를 다시 수작업에 의하여 적량씩 혼합하는 방법으로 제조하여 왔기 때문에 작업이 번거롭고 자동화가 어려워 산업적으로 양산할 수 없었다.By the way, a method of manufacturing a sheet of cotton so that the composition and the physical properties of the dough is mixed in the form of mixed noodles in the hands of the noodle is not yet proposed to be selected in a mixed form of noodles. Conventionally, the production of multi-colored noodles has been manufactured by a method of mixing the colored noodles produced by each process by a suitable amount again by manual labor, which is cumbersome and difficult to automate, and thus cannot be industrially produced.

따라서 본발명은 서로 다른 조성과 물성을 갖는 2종류 이상의 반죽들을 구분한 상태에서 동시에 압연롤에 투입시킬 수 있도록 반죽받이에 일정형태의 분리단을 내설하고, 외관적 품질 뿐만아니라 물성면에서 서로 다른 특성을 갖는 2종류 이상의 국수가락을 같은 생산라인을 통하여 동시에 선절하여 제조할 수 있도록 서로 다른 조성과 물성을 갖는 2종류 이상의 반죽이 한 장의 면대에 좌우로 연결된 형대로 구성될 수 있는 면대형성방법을 제공함으로써 같은 선절롤을 이용하여 동시에 다색국수를 양산할 수 있는 국수제조방법을 제공하는 것이다.Therefore, the present invention, in the state of distinguishing two or more kinds of dough having different composition and physical properties, insulates a certain type of separation stage in the dough tray so that it can be put into the rolling roll at the same time, and in terms of physical properties as well as different physical properties. In order to make two or more kinds of noodles with characteristics at the same time through the same production line, two or more kinds of doughs with different composition and physical properties can be configured in a form connected to the left and right sides of one sheet. It is to provide a noodle manufacturing method that can mass produce multi-colored noodles at the same time using the same cutting roll.

도1은 본발명의 전체 구성을 보인 참고도 이고,1 is a reference diagram showing the overall configuration of the present invention,

도2는 본발명의 면대를 보인 것으로Figure 2 shows the face of the present invention

(가)는 정면을 보인 것이며(A) is in front

(나)는 측면을 보인 것이다.(B) is a side view.

＜도면의 주요부분에 대한 부호의 설명＞<Description of the code | symbol about the principal part of drawing>

10. 반죽받이 11. 분리단 12,12'. 분리칸10. Dough Collection 11. Separation stage 12,12 '. Partition

20. 면대 21. 좌측부 22. 우측부20. Faceplate 21. Left part 22. Right part

30, 30'. 반죽 40. 국수가락 41. 국수가락 한 손30, 30 '. Dough 40. Noodles 41. Hand with noodles

50. 압연롤 60. 선절롤50. Rolling roll 60. Cutting roll

본발명은 압연롤(50)상부에 구성되는 반죽받이(10)에 일정형태의 분리단(11)을 내설하여 구성하고, 조성이 서로 다른 2종류 이상의 복합분을 사용하여 조성과 물성이 다른 2종류 이상의 반죽(30,30')들을 각각 제조하는 반죽 제조공정과, 상기 반죽(30,30')들을 분리칸(12,12')에 각각 담은 후 압연롤(50)을 회전시키면서 상기 반죽(30,30')들을 좌우로 일정량씩 동시에 투입하여 면대(20)의 좌측부(21)와 우측부(22)의 조성과 물성을 서로 다르게 구성시키는 면대 형성공정과, 상기 면대(20)를 선절롤(60)을 통과시켜 국수가락(40)으로 뽑는 선절공정을 통하여 조성과 물성이 다른 2종류 이상의 국수가락이 동시에 선절되어 제조될 수 있도록 한 것을 특징으로 하는 다색국수 제조방법에 관한 것이다.The present invention consists of a predetermined separation stage 11 in the dough tray 10 formed on the upper part of the rolling roll 50, and composed of two or more kinds of composite powders having different compositions, and having different compositions and physical properties. Dough manufacturing process for manufacturing more than one kind of dough (30, 30 '), and each of the dough (30, 30') in the separating compartments (12, 12 ') after rotating the rolling roll 50, the dough ( 30, 30 ') left and right at the same time by a predetermined amount to the left and right side forming part 21 and the right side 22 of the composition and the physical properties of the surface stand forming process, and the surface stand 20 roll Through a process of drawing the noodle box 40 through the 60 passes through the (60) relates to a multi-colored noodle manufacturing method characterized in that the two or more types of noodle box different in composition and physical properties can be made by the same time.

도1은 본발명의 전체구성을 보인 참고도 이고, 도2는 본발명의 면대를 보인 것으로(가)는 정면을 보인 것이며 (나)는 측면을 보인 것이다.Figure 1 is a reference diagram showing the overall configuration of the present invention, Figure 2 shows the face of the present invention (a) is a front view and (b) is a side view.

본발명에 적용되는 밀가루 복합분은 밀가루 한가지 만으로 구성되거나, 밀가루에 일정량의 메밀가루, 쑥가루, 미역가루, 치자가루, 전분 등 제면에 사용 가능한 천연 원료들을 한가지 또는 여러 가지를 선택적으로 혼합하여 구성한 것으로 고유의 색상을 갖는 밀가루 복합분이 2종류 이상 사용된다.Flour composite powder applied to the present invention is composed of only one flour, or by selectively mixing one or several natural raw materials, such as buckwheat flour, mugwort powder, seaweed powder, gardenia powder, starch, etc. Two or more kinds of flours with unique colors are used.

반죽 제조공정은 조성이 서로 다른 2종류 이상의 밀가루 복합분을 각각 물, 소금 등과 함께 일정시간 동안 혼합하여 2종류 이상의 반죽(30,30')을 각각 제조한다.In the dough manufacturing process, two or more kinds of flours having different compositions are mixed with water and salt for a predetermined time, respectively, to prepare two or more kinds of doughs 30 and 30 ', respectively.

본발명의 특징부는 면대(20)의 좌측부(21)와 우측부(22)를 서로 다른 조성과 물성을 갖는 반죽으로 구성시키는 면대 형성공정에 있다. 본발명에 적용되는 반죽받이(10)의 형태는 내측에 일정형태의 분리단(11)이 구성되어 조성과 물성이 서로 다른 반죽(30,30')들을 섞이지 않는 분리된 상태로 담을 수 있게 하여준다. 압연롤(50)은 폭 25 cm내외, 직경 20 cm내외의 원통형롤 2개가 맞물려 회전되는 형태로 구성되는데, 면대 형성공정은 상기 압연롤(50)을 회전시키면서 상기 반죽받이(10)에 담겨진 2종류 이상의 좌우측 반죽(30,30')들을 동시에 투입하면 압연롤(50)의 압력으로 각 반죽(30,30')들이 서로 연결 부착되어 조성과 물성이 다른각각의 반죽(30,30')들이 좌우로 같이 구성되어 좌측부(21)와 우측부(22)가 다른 물성과 조성을 갖는 한 장의 면대(20)를 제조한다.A feature of the present invention resides in a stage for forming a stage where the left side 21 and the right side 22 of the side stand 20 are made of a dough having different compositions and properties. The shape of the dough tray 10 applied to the present invention is composed of a separate end 11 of a predetermined form on the inner side so as to contain the dough (30, 30 ') of different composition and physical properties in a separated state without mixing. give. Rolling roll 50 is composed of two cylindrical rolls of about 25 cm in width, about 20 cm in diameter are rotated in engagement with each other, the surface band forming process is 2 contained in the dough receiving plate 10 while rotating the rolling roll (50) At the same time when more than 30 kinds of left and right dough (30, 30 ') is attached to each of the dough (30, 30') is connected to each other by the pressure of the rolling roll 50, each of the dough (30, 30 ') of different composition and physical properties The left side 21 and the right side 22 are constituted together from side to side to produce a piece of surface stand 20 having different physical properties and compositions.

한편 반죽받이(10)를 대신하여 호퍼통이 구성된 시설인 경우 호퍼통을 2개 이상으로 구성하여 조성과 물성이 다른 반죽(30,30')들을 각각 담을 수 있도록 하고, 각각의 호퍼통 배출구와 압연롤 사이에 서로의 반죽(30,30')들이 섞이지 않도록 할 수 있는 일정형태의 분리단을 부설하여 각각의 반죽(30,30')들이 압연되면서 좌측부(21)와 우측부(22)를 구성하여 한 장의 면대(20)로 형성되도록 할 수 있다.On the other hand, in the case where the hopper container is configured in place of the dough tray 10, two or more hopper bins may be configured to contain doughs 30 and 30 'having different compositions and physical properties, respectively. Lay out the end of the predetermined shape to prevent the dough (30, 30 ') of the dough between the rolling rolls to form a mixture of each of the dough (30, 30') rolls the left portion 21 and the right portion 22 It can be configured to be formed of a single facet 20.

선절공정은 상기와 같이 좌측부(21)와 우측부(22)가 조성과 물성이 서로 다르게 구성된 상기 면대(20)를 5단 로울러를 통과시켜 두께를 점차 얇은 형태로 연연한 후 선절롤을 통과시켜 일정길이와 폭을 갖는 국수가락(40)으로 뽑는다. 이때 선절공정을 통한 한 번의 절단으로 생산된 50내지 150가락의 국수가락 한 손(41)중에는 조성과 물성이 다른 2종류 이상의 국수가락이 같이 구성된다.In the cutting process, the left side 21 and the right side 22 pass through the 5-step roller through the surface stage 20 composed of different compositions and physical properties, and the thickness is gradually thinned. Noodle rack 40 having a certain length and width is pulled out. At this time, among the hands 41 of 50 to 150 tons of noodles produced by one cutting through the cutting process, two or more kinds of noodles with different compositions and physical properties are formed together.

상기와 같이 구성되는 본발명의 실시 예는 다음과 같다.Embodiments of the present invention configured as described above are as follows.

실시 예 1.Example 1.

한 대의 반죽기를 이용하여 물 5리터에 소금 500g을 녹여 염수를 만든 후 밀가루 11Kg과 혼합하여 15분 동안 반죽하고, 다른 한 대의 반죽기를 이용하여 물 4.9리터에 소금 500g을 녹여 염수를 만든 후 밀가루 9Kg에 메밀가루 2Kg을 같이 혼합하고 15분 동안 반죽하여 조성과 물성이 다른 2종류의 반죽(30,30')들을 각각 제조한다. 상기와 같이 만든 반숙(30,30')들을 반죽받이(10)에 분리단(11)을 기준으로 각각 좌우로 분리하여 분리칸(12,12')에 담은 다음 압연롤(50)을 회전시키면서상기 반죽(30,30')들을 동시에 투입하여 좌측부(21)와 우측부(22)가 서로 다른 조성을 갖는 두께 10 mm의 한 장의 면대(20)를 제조하고 25℃에서 60분간 숙성시킨다. 상기 면대(20)를 5단로울러를 통과하여 최종 두께 2 mm로 연연한 후 칼날 폭이 3 mm인 선절롤(60)을 통과시켜 40 cm길이로 잘라 조성과 물성이 다른 2종류의 국수가락(40)이 혼합된 형태의 다색국수를 제조한다.Dissolve 500 g of salt in 5 liters of water using one kneader to make brine, then mix with 11 kg of flour and knead for 15 minutes. Use another kneader to dissolve 500 g of salt in 4.9 liters of water to make saline, and then add 9 Kg of flour. 2Kg of buckwheat flour was mixed together and kneaded for 15 minutes to prepare two kinds of dough (30, 30 ') having different compositions and physical properties. The half-boiled (30, 30 ') made as described above is separated into left and right on the dough tray 10 based on the separating end 11, respectively, placed in the separating compartments 12 and 12' and then rotating the rolling roll 50. The dough (30, 30 ') is put at the same time to prepare a one-sided surface 20 of a thickness 10mm having a different composition of the left portion 21 and the right portion 22 and aged at 25 ℃ 60 minutes. After passing through the 5-step roller, the surface stand 20 was rolled to a final thickness of 2 mm, and then passed through a cutting roll 60 having a blade width of 3 mm and cut into 40 cm lengths. 40) to prepare a multi-colored noodles in a mixed form.

따라서 본발명은 국수가락 한 손(41) 즉, 선절하면서 일정길이로 절단하는 한 번의 공정을 통하여 생산할 수 있는 적정 길이를 갖는 50내지 150가락의 국수가락(40) 중에 조성과 물성이 서로 다른 2종류 이상의 국수가락이 혼합되어 구성되도록 제조할 수 있다. 상기와 같은 본 발명은 국수가락 한 손(41)중에 조성과 물성이 다른 2종류 이상의 국수가락(40)이 혼합되어 있으므로 조리국수의 외관적 품질을 향상시켜 줄 수 있으며, 뿐만아니라 견고한 조직과 부드러운 조직 등이 혼합되어 구성된, 조직감을 향상시킨 새로운 형태의 국수를 간편하고 용이하게 제공할 수 있다.Therefore, the present invention is the one hand 41 of noodles noodles, that is, 50 to 150 tons of noodles with the proper length that can be produced through a single process of cutting to a certain length, the composition and the physical properties of 2 It can be manufactured so that more than a kind of noodle soup is mixed. In the present invention as described above, since two or more kinds of noodle racks 40 having different compositions and physical properties are mixed in one hand 41, it is possible to improve the appearance quality of cooked noodles, as well as a solid structure and softness. It is possible to easily and easily provide a new type of noodles which is composed of a mixture of tissues and the like to improve the texture.

종래의 다색국수 제조는 각각 조성이 다른 국수가락들을 제조한 후, 대부분 수작업을 통하여 그 국수가락들을 다시 일정량씩 서로 혼합하는 방법으로 다색국수를 제조하였는데 본발명은 매우 간편하고 용이하게 연속공정을 통하여 한 손 단위로도 다색국수를 양산할 수 있다.In the conventional multicolored noodle manufacturing, after making noodle racks with different compositions, most of them were manufactured by mixing the noodle racks with a predetermined amount again by manual labor, and the present invention is very simple and easy through a continuous process. Multi-colored noodles can be produced with one hand unit.

Claims (1)

압연롤(50) 상부에 구성되는 반죽받이(10)에 일정형태의 분리단(11)을 내설하여 구성하고, 조성이 서로 다른 2종류 이상의 복합분을 사용한 반죽 제조공정과,상기 반죽(30,30')들을 분리칸(12,12')에 각각 담은 후 압연롤(50)을 회전시키면서 상기 반죽(30,30')들을 좌우로 일정량씩 동시에 투입하여 면대(20)의 좌측부(21)와 우측부(22)의 조성과 물성을 서로 다르게 구성시키는 면대 형성공정과, 상기 면대(20)를 선절롤(60)을 통과시켜 국수가락(40)으로 뽑는 선절공정을 통하여 조성과 물성이 다른 2종류 이상의 국수가락을 동시에 선절하여 제조하는 것을 특징으로 하는 다색국수 제조방법.A dough manufacturing process using two or more kinds of composite powders different from each other in the dough tray 10 formed at the top of the rolling roll 50 by forming a predetermined stage 11, and having different compositions, and the dough 30, 30 ') into the separating compartments 12 and 12', respectively, and while rotating the rolling roll 50, the doughs 30 and 30 'are simultaneously introduced into the left and right portions 21 of the noodle stand 20 by rotating the rolls 50 at the same time. The composition and physical properties of the right side 22 is different from the composition and the physical properties through the process of forming the surface band and the cutting process of drawing the noodle box 40 through the surface roll 20 through the cutting roll 60 A method for producing multi-colored noodles, characterized by producing at least one kind of noodle soup at the same time.
KR10-2002-0069375A 2002-11-08 2002-11-08 process of manufacture of the many-colors noodle and its products KR100479130B1 (en)

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* Cited by examiner, † Cited by third party
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