KR20030023658A - Process for preparing traditional instant foods containing improved taste and plentiful nutrients - Google Patents

Abstract

PURPOSE: A process for preparing traditional instant foods containing improved taste and plentiful nutrients is provided, thereby the traditional foods can be easily eaten. CONSTITUTION: The process for preparing traditional instant foods containing improved taste and plentiful nutrients, such as rice-cake in form of rounded stick, dough flakes, chopped noodles and udon noodles comprises the steps of: mixing the cereal powder of unpolished rice, glutinous rice, wheat flour and starch with dried beef powder, dried garlic powder, dried fermented soybean paste powder and dried anchovy powder; kneading the mixture; and moulding a dough in each food-preparing machine.

Description

Traditional fast food manufacturing method with flavor and nutrition (sputum rice cake, sujebi, kalguksu, udon, etc.) {Omitted}

The present invention relates to various types of instant foods (milled rice cake, sujebi, kalguksu, udon noodles, etc.) prepared by milling various grains and kneading powder (especially wheat flour), that is, rice cake (rice cake for rice cake and rice cake for rice cake soup). Sujebi. Kalguksu. When making udon noodles, etc., brown rice powder at an appropriate ratio. Glutinous rice flour and flour. Small amount of dry meat such as starch. Dried garlic powder. Anchovy powder (dried shrimp powder). Due to the mixing and kneading with dried miso powder, the prepared instant food itself has a variety of flavors and nutrients, making it easy to consume flavors and various nutrients without adding special seasonings or foods. And traditional instant foods (such as rice cake, sujebi, kalguksu, udon noodles, etc.) and a method of manufacturing the same.

Traditional rice cake (rice cake for rice cake soup. Rice cake for rice cake fried). Sujebi. Kalguksu. Udon noodles have been made by mixing eggs or milk with flour or rice flour to make noodles, or by making powdered buckwheat flour, starch and other vegetables, and then kneading with water to make noodles or cold noodles noodles. With the development of food, there have been many developments of instant noodles, kara noodles or noodles (packing flavored soup separately) that can be easily tasted by boiling hot water and boiling water. Many studies have been conducted to taste many different ingredients in flour to add them, but it has been neglected by consumers because they do not support the taste and nutrition and have limited taste in soup.

In order to solve the above problems, the present invention is sputumot. Sujebi. Kalguksu. Brown rice flour for udon noodles, etc. Rice flour. flour. Dry meat when kneading starch mixture. Dried garlic powder. Anchovy powder (dried shrimp powder). By adding dried miso powder, etc., regardless of the taste of the broth, which is added with a separate seasoning when cooking as with conventional instant foods, the rice cake made with natural seasoning and various nutrients to flavor the food itself according to the present invention ( Tteokguk rice cake.Tteokbokki rice cake). Sujebi. Kalguksu. It is an object of the present invention to provide a udon noodles and a method of manufacturing the same.

The present invention is a powder and flour obtained by finely milling brown rice and glutinous rice in order to achieve the object as described above. When kneading with starch, etc.

The beef is dried and finely ground,

Dry the garlic and finely powder it,

Finely dried dried anchovies

Dried miso to make fine powder

The dry meat powder in an appropriate amount in accordance with the amount of dough in the grain. Dried garlic powder. Anchovy powder (dried shrimp powder). Add miso powder and knead together to make rice cakes. Sujebi. Kalguksu. By preparing udon noodles, the rice cake of the present invention regardless of the seasoning of the soup. Sujebi. Kalguksu. Udon noodles and the like itself contains a natural seasoning, contains a variety of nutrients, and relates to a traditional instant food that can be easily cooked by anyone without special seasoning when cooking and its manufacturing method.

When described with reference to an embodiment of the present invention.

Example

1st step (manufacturing brown rice powder)

The brown rice is dried and finely ground with a grinder to prepare brown rice powder.

(Glutinous rice flour manufacturing process)

Glutinous rice is dried and finely ground with a grinder to prepare glutinous rice flour.

2nd process (Beef powdering process)

After freeze-drying the beef finely ground using a conventional grinder to prepare a beef powder.

(Garlic powdering process)

After freeze-drying the garlic finely ground using a conventional grinder to prepare a garlic powder.

(Anchovy Powder Process)

Dried anchovy (dried shrimp) was finely ground using a conventional mill to prepare anchovy powder (shrimp powder).

(Miso Powder Process)

After freeze-drying the doenjang miso powder was prepared by finely pulverizing using a conventional mill.

Process of making rice cake (rice cake for rice cake soup. Rice cake for rice cake tteok)

Brown rice flour mentioned above. Glutinous rice flour. flour. An appropriate amount of beef flour in grains such as starch. Garlic powder. Anchovy powder (shrimp powder). A rice cake made by a molding machine by mixing and kneading miso powder.

Manufacturing method

Brown rice flour mentioned above. Glutinous rice flour. flour. An appropriate amount of beef flour in grains such as starch. Garlic powder. Anchovy powder (shrimp powder). Homemade sujebi made by a molding machine by mixing and kneading miso powder.

How to make kalguksu

Brown rice flour mentioned above. Glutinous rice flour. flour. An appropriate amount of beef flour in grains such as starch. Garlic powder. Kalguksu made by molding machine by adding and mixing anchovy powder (shrimp powder) and miso powder.

Udon noodles manufacturing method

Brown rice flour mentioned above. Glutinous rice flour. flour. An appropriate amount of beef flour in grains such as starch. Garlic powder. Anchovy powder (shrimp powder). Udon noodles made with a molding machine by mixing and kneading miso powder.

The rice cake prepared in this way. Sujebi. Kalguksu. Udon noodles contain various nutrients even if they do not consume other erosions, and this instant food itself is a natural spice that can be used as a stock without complicated corrosion without complicated cooking process.

As described above, the traditional instant food of the present invention, even if you do not prepare a complex Korean meal, even if you simply eat the traditional instant food so that it does not interfere with health, and also without the complex cooking process to taste the soup, seasoning In this instant food itself, the taste is so good that it does not filter out the busy modern people, to maintain the health, it is effective to significantly reduce the food waste.

Claims (4)

Brown rice flour at the ratio of proper amount to preference. Glutinous rice flour. flour. A small amount of dry beef flour in grains such as starch. Dry Garlic Powder. Dried miso powder. Dried rice cake with dried anchovy powder (Dried Shrimp Powder) made with a conventional molding machine (rice cake for rice cake soup, rice cake for rice cakes) Brown rice flour at the ratio of proper amount to preference. Glutinous rice flour. flour. A small amount of dry beef flour in grains such as starch. Dry Garlic Powder. Dried miso powder. Homemade buckwheat flour made from dried anchovy powder (dried shrimp powder). Brown rice flour at the ratio of proper amount to preference. Glutinous rice flour. flour. A small amount of dry beef flour in grains such as starch. Dry Garlic Powder. Dried miso powder. Kalguksu made by mixing and mixing dried anchovy powder Brown rice flour at the ratio of proper amount to preference. Glutinous rice flour. flour. A small amount of dry beef flour in grains such as starch. Dry Garlic Powder. Dried miso powder. Udon noodles made by mixing and drying dried anchovy powder