KR20030010008A - Cold buckwheat noodles and manufacturing method thereof - Google Patents
Cold buckwheat noodles and manufacturing method thereof Download PDFInfo
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- KR20030010008A KR20030010008A KR1020010044735A KR20010044735A KR20030010008A KR 20030010008 A KR20030010008 A KR 20030010008A KR 1020010044735 A KR1020010044735 A KR 1020010044735A KR 20010044735 A KR20010044735 A KR 20010044735A KR 20030010008 A KR20030010008 A KR 20030010008A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 241000219051 Fagopyrum Species 0.000 title description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title description 5
- 239000000843 powder Substances 0.000 claims abstract description 38
- 241000238557 Decapoda Species 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 14
- 238000004898 kneading Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims 1
- 235000014347 soups Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 9
- 238000000465 moulding Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000009161 Espostoa lanata Nutrition 0.000 description 2
- 240000001624 Espostoa lanata Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
Classifications
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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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
Abstract
Description
본 발명은 냉면국수 및 그 제조방법에 관한 것으로서, 특히 냉면국수 원료에 특정 재료를 첨가함으써 냉면의 맛과 영양측면을 개선하고, 면발의 탄력성을 증대시킬 수 있는 냉면국수 및 그 제조방법에 관한 것이다.The present invention relates to a cold noodle noodles and a method for manufacturing the same, and more particularly to a cold noodle noodles and a method of manufacturing the same by adding a specific material to the cold noodles noodles raw material to improve the taste and nutritional aspects of the cold noodles and increase the elasticity of noodle will be.
일반적으로, 냉면용 국수 제조방법은 밀을 분쇄하여 분말화하는 분말과정; 메밀을 분말화하는 제2곡물 분말과정; 밀가루와 제2곡물 분말에 식염을 투입하여 반죽 시 반죽물의 탄력증가와 맛을 유지하는 식염 투입과정; 적당량의 물을 밀가루 및 제2곡물 분말에 부어 혼합하는 반죽과정; 반죽물을 작은 배출공이 뚫린 실린더 내에 채워 넣고 실린더 외부에서 반죽물에 강한 압력을 가하여 반죽물이 배출공을통해 실린더 외부로 가느다란 면발로 분리 압출되도록 하는 성형과정; 상기 가늘게 압출성형된 면발을 소정의 길이로 절단하여 건조대에서 건조시키는 과정을 순차적으로 거치게 된다.In general, the cold noodle manufacturing method is a powder process of pulverizing and milling wheat; A second grain powder process to powder buckwheat; A salt input process for maintaining the elasticity and taste of the dough during the kneading by adding salt to the flour and the second grain powder; A kneading process of pouring an appropriate amount of water into the flour and the second grain powder and mixing the mixture; A molding process of filling the dough into a cylinder having a small discharge hole and applying a strong pressure to the dough from the outside of the cylinder so that the dough is separated and extruded into a thin cotton ball through the discharge hole into the outside of the cylinder; The thinly extruded noodle strings are cut into predetermined lengths and sequentially dried in a drying rack.
상기와 같은 방법으로 제조된 냉면용 국수는 평범한 밀가루 맛과 메밀의 맛을 나타내기 때문에 냉면용 국수를 삶아 냉면을 만들어 먹을때, 맛이 독특하지 못해 어린이들이 먹기 싫어하고, 밀가루를 주원료로 하므로 영양상으로 다른 음식보다 뒤떨어지고, 밀가루가 주원료이므로 삶아서 두면 시간이 흐를수록 국수의 면발상태가 약해져 탄력성이 상실됨과 동시에 맛도 상실되는 문제점이 있다.Cold noodles made by the method described above shows the taste of ordinary wheat flour and buckwheat, so when you make cold noodles by boiling noodles for cold noodles, the taste is not unique, so children do not like to eat, and flour is the main ingredient Inferior to other foods in the phase, flour is the main ingredient, so if you leave the boiled over time, the noodle's noodle state is weakened, the elasticity is lost and the taste is also lost.
상기와 같은 문제점을 해결하기 위하여 냉면용 국수제조 시와 같은 곡물로된 분말을 밀가루에 적당량 혼합시키는 제3곡물 분말 혼합과정을 추가한 제조방법이 제안되었고, 특히 대한민국 특허공고 제92-8350호에 의하면 메밀가루, 쌀가루, 밀가루 등의 혼합 곡물가루를 반죽한 후 공지의 방법으로 숙편압출기로 가열성형 시키고, 압출성형된 국수를 주정에 침지한 후 꺼내어 건조시킴으로써 냉면용 국수를 얻는 냉면국수의 제조방법이 개시되어 있다. 그런데, 이와 같은 냉면용 국수 제조방법에 있어서는 메밀가루, 쌀가루, 밀가루 등의 곡물가루를 혼합 및 성형압출하는 과정에서 곡물의 혼합비를 유지하지 못하면 성형된 면발의 강도가 약해져 삶은 후에 면발을 먹기 위해 집어들 때 쉽게 끊어지는 문제점이 있다.In order to solve the above problems, a manufacturing method has been proposed, in which a third grain powder mixing process for mixing an appropriate amount of grain powder with flour, such as when making noodles for cold noodles, has been proposed. In particular, Korean Patent Publication No. 92-8350 According to the present invention, a method of manufacturing cold noodle noodles is obtained by kneading mixed grain powder such as buckwheat flour, rice flour, flour, and the like by heating molding using a squeeze extruder by a known method, and immersing the extruded noodles in spirits and then removing them and drying them. Is disclosed. By the way, in the cold noodle manufacturing method such as buckwheat flour, rice flour, flour, etc. in the process of mixing and molding extrusion, if the mixing ratio of the grains is not maintained, the strength of the shaped noodle is weakened and then picked up to eat noodles There is a problem that is easily broken when lifting.
본 발명은 상기의 문제점들을 감안하여 창출된 것으로서, 냉면국수 원료에 특정 재료를 첨가함으써 냉면의 맛과 영양측면을 개선하고, 면발의 탄력성을 증대시킬 수 있는 냉면국수 및 그 제조방법을 제공함에 그 목적이 있다.The present invention has been made in view of the above problems, by adding a specific material to the cold noodle noodles raw material to improve the taste and nutritional aspects of the cold noodles, and to provide a cold noodle noodles and a method of manufacturing the same can increase the elasticity of noodle The purpose is.
상기의 목적을 달성하기 위하여 본 발명에 따른 냉면국수는 밀가루 60∼90 중량%, 새우가루 1∼30 중량%, 전분 5∼8 중량%, 정제염 1∼5 중량%의 조성비를 갖는 점에 그 특징이 있다.Cold noodles noodles according to the present invention in order to achieve the above object has a composition ratio of 60 to 90% by weight of flour, 1 to 30% by weight of shrimp powder, 5 to 8% by weight of starch, 1 to 5% by weight of refined salt There is this.
또한, 상기의 목적을 달성하기 위하여 본 발명에 따른 냉면국수 제조방법은, 원료를 혼합하는 단계와, 혼합된 원료를 반죽하는 단계와, 반죽된 원료를 압출 성형하는 단계와, 압출 성형된 면발을 일정 규격으로 절단하는 단계와, 절단된 면발을 냉각 및 숙성시키는 단계를 구비하는 냉면국수 제조방법에 있어서,In addition, the cold noodle manufacturing method according to the present invention in order to achieve the above object, the step of mixing the raw materials, kneading the mixed raw materials, extrusion molding the kneaded raw materials, extruded noodle In the cold noodle manufacturing method comprising the step of cutting to a predetermined standard, and the step of cooling and aging the cut noodle,
상기 원료를 혼합하는 단계에서 원료로는 밀가루, 새우가루, 전분 및 정제염을 사용하되, 밀가루 60∼90 중량%, 새우가루 1∼30 중량%, 전분 5∼8 중량%, 정제염 1∼5 중량%의 비율로 혼합하는 점에 그 특징이 있다.In the step of mixing the raw materials, flour, shrimp powder, starch and refined salt are used as raw materials, but 60 to 90% by weight of flour, 1 to 30% by weight of shrimp powder, 5 to 8% by weight of starch, 1 to 5% by weight of refined salt It is characterized by mixing at a ratio of.
이하 본 발명의 실시예를 상세히 설명한다.Hereinafter, embodiments of the present invention will be described in detail.
본 발명에 따른 냉면국수 제조방법에 따라, 먼저 냉면국수용 원료로서 밀가루, 새우가루, 전분, 정제염을 혼합하게 된다. 여기서, 이들 원료는 밀가루 60∼90 중량%, 새우가루 1∼30 중량%, 전분 5∼8 중량%, 정제염 1∼5 중량%의 비율로 혼합되는 것이 바람직하다. 그리고, 새우가루로는 마른 새우가루나 볶은 새우가루만을 단독으로 사용할 수도 있고, 마른 새우가루와 볶은 새우가루의 혼합 새우가루가 사용될 수도 있다.According to the cold noodle noodle manufacturing method according to the present invention, first, flour, shrimp powder, starch, refined salt is mixed as raw materials for cold noodle noodles. Here, it is preferable that these raw materials are mixed in the ratio of 60 to 90 weight% of flour, 1 to 30 weight% of shrimp powder, 5 to 8 weight% of starch, and 1 to 5 weight% of refined salt. As the shrimp powder, only dry shrimp powder or roasted shrimp powder may be used alone, or mixed shrimp powder of dry shrimp powder and roasted shrimp powder may be used.
원료의 혼합이 완료되면, 혼합된 원료에 물을 넣고 반죽을 한다. 여기서, 위에서와 같이 정제염을 처음에 원료 혼합 단계에서 다른 원료들과 함께 미리 혼합할 수도 있지만, 원료 반죽 단계에서 물에 정제염을 녹여 염수로 만들어, 그 염수에 의해 반죽할 수도 있다.When the mixing of the raw materials is completed, add water to the mixed raw materials and knead. Here, although the refined salt may be mixed in advance with other raw materials in the raw material mixing step as described above, the refined salt may be dissolved in water in the raw material kneading step, and then kneaded by the brine.
이렇게 하여 원료들의 반죽이 완료되면, 반죽물을 출구측에 작은 배출공이 뚫린 압축기(미도시) 내에 채워 넣고 반죽물에 강한 압력을 가하여 반죽물이 배출공을 통해 압축기 외부로 가느다란 면발로 분리 압출되도록 한다. 그런 다음, 가늘게 압출성형된 면발을 소정의 길이로 절단한다. 그런 후, 절단된 면발을 콘베이어에 통과시키면서 냉각 및 숙성시킨다. 그리고, 냉각된 면발을 일정 중량씩 포장하고, 포장된 제품을 냉동실에서 냉동, 보관한다.In this way, when the dough of the raw materials is completed, the dough is filled in a compressor (not shown) with a small discharge hole on the outlet side, and the dough is applied with a strong pressure, and the dough is separated and extruded with a thin cotton ball through the discharge hole. Be sure to The finely extruded noodle strings are then cut to the desired length. The cut noodle is then cooled and aged while passing through the conveyor. Then, the cooled noodle is packed by a predetermined weight, and the packaged product is frozen and stored in a freezer compartment.
이상의 설명에서와 같이 본 발명에 따른 냉면국수 및 그 제조방법은 냉면국수의 원료에 새우가루를 혼합하므로, 새우의 독특한 향과 맛에 의해 냉면의 맛을 한층 향상시킬 수 있고, 새우가 가지고 있는 동물성 성분이 부가되므로 기존의 일반 곡물류 중심의 냉면에 비해 영양학적 측면으로도 개선할 수 있는 장점이 있다. 또한, 곡물류 분말에 동물성 분말이 혼합되어 그 탄력성에 있어서도 종래의 냉면국수에 비해 한층 우수한 장점이 있다.As described above, the cold noodle noodles and the method of manufacturing the same according to the present invention mix the shrimp powder with the raw material of the cold noodles, so that the unique flavor and taste of the shrimp can further improve the taste of the cold noodles, and the animal properties of the shrimp Since the ingredients are added, there is an advantage that can be improved in terms of nutrition compared to the conventional cold noodles centered on general grains. In addition, the animal powder is mixed with the grains powder, the elasticity is also superior to the conventional cold noodles noodles.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010044735A KR20030010008A (en) | 2001-07-25 | 2001-07-25 | Cold buckwheat noodles and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| KR1020010044735A KR20030010008A (en) | 2001-07-25 | 2001-07-25 | Cold buckwheat noodles and manufacturing method thereof |
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| Publication Number | Publication Date |
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| KR20030010008A true KR20030010008A (en) | 2003-02-05 |
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| KR1020010044735A KR20030010008A (en) | 2001-07-25 | 2001-07-25 | Cold buckwheat noodles and manufacturing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030010010A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Wet noodles and manufacturing method thereof |
| KR20030010009A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Cooked noodles and manufacturing method thereof |
| KR100913946B1 (en) * | 2007-11-02 | 2009-08-25 | 공주대학교 산학협력단 | A preparation method of instant buckwheat processed food by extrusion |
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| KR20030010009A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Cooked noodles and manufacturing method thereof |
| KR20030010010A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Wet noodles and manufacturing method thereof |
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|---|---|---|---|---|
| KR20030010010A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Wet noodles and manufacturing method thereof |
| KR20030010009A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Cooked noodles and manufacturing method thereof |
| KR100913946B1 (en) * | 2007-11-02 | 2009-08-25 | 공주대학교 산학협력단 | A preparation method of instant buckwheat processed food by extrusion |
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