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

Process for preparing traditional instant foods containing improved taste and plentiful nutrients Download PDF

Info

Publication number
KR20030023658A
KR20030023658A KR1020030011247A KR20030011247A KR20030023658A KR 20030023658 A KR20030023658 A KR 20030023658A KR 1020030011247 A KR1020030011247 A KR 1020030011247A KR 20030011247 A KR20030011247 A KR 20030011247A KR 20030023658 A KR20030023658 A KR 20030023658A
Authority
KR
South Korea
Prior art keywords
powder
flour
dried
rice
starch
Prior art date
Application number
KR1020030011247A
Other languages
Korean (ko)
Inventor
고영기
Original Assignee
고영기
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 고영기 filed Critical 고영기
Priority to KR1020030011247A priority Critical patent/KR20030023658A/en
Publication of KR20030023658A publication Critical patent/KR20030023658A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88Taste or flavour enhancing agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam

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

맛과 영양을 함유한 전통 인스턴트식품 제조방법(가래떡. 수제비. 칼국수. 우동 등){omitted}Traditional fast food manufacturing method with flavor and nutrition (sputum rice cake, sujebi, kalguksu, udon, etc.) {Omitted}

본 발명은 각종 곡물을 제분하여 분말(특히 밀가루)을 반죽하여 제조하는 각종 인스턴트식품(가래떡. 수제비. 칼국수. 우동면 등)에 관한 것으로써, 즉 가래떡(떡볶이용 떡. 떡국용 떡). 수제비. 칼국수. 우동면 등을 제조할 때, 적정비율의 현미가루. 찹쌀가루와 밀가루. 전분 등에 소량의 건육분. 건마늘분. 멸치가루(건새우가루). 건조된 된장가루 등과 함께 혼합 반죽하여 제조함으로 인하여, 제조된 인스턴트식품 자체에서 맛과 다양한 영양소가 있도록 하여, 국물에 특별한 맛을 내는 양념이나 별도의 식품을 첨가하지 않아도 맛과 다양한 영양소를 쉽게 섭취할 수 있는 전통 인스턴트식품(가래떡. 수제비. 칼국수. 우동면 등) 및 그의 제조방법에 관한 것이다.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.

종래의 가래떡(떡국용 떡. 떡볶이용 떡). 수제비. 칼국수. 우동면 등은 밀가루나 쌀가루에 계란이나 우유를 넣어 반죽하여 국수를 만들거나, 밀가루에 메밀가루나 전분 등기타 다른 채소를 분말 화시킨 다음, 물로 반죽하여 국수나 냉면국수를 제조하여 왔으며, 최근에는 인스턴트식품이 개발되면서, 이미 국수를 끓여 급속냉동시킨 면에 가열된 물을 부어 간단히 시식할 수 있는 인스턴트국수나 가락국수 또는 면(맛을 내는 스프는 별도로 포장)들이 많이 개발되어 왔고, 국수에 영양을 첨가하기 위하여 많은 다양한 재료를 밀가루에 넣어 시식하고자 많은 연구가 있어 왔으나 맛과 영양의 뒷받침이 없고 국물의 맛을 내는 데 한계를 느껴 소비자들로부터 외면 당하여 왔던 것이 사실이었다.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.

상기와 같은 문제점을 해결하기 위하여, 본 발명은 가래떡. 수제비. 칼국수. 우동면 등의 용도로 현미가루. 찰쌀가루. 밀가루. 전분을 혼합 하여 반죽할 때 건육분. 건마늘분. 멸치가루(건새우가루). 건조된 된장가루 등을 첨가하여 제조함으로써, 기존의 인스턴트식품에서처럼 조리할때 별도의 양념을 첨가하는 국물 맛과 관계없이 본 발명된 식품자체에 맛을 내는 천연양념과 다양한 영양을 함유하여 만들어진 가래떡(떡국용 떡. 떡볶이용 떡). 수제비. 칼국수. 우동면 및 그 제조방법을 제공하는 데 본 발명의 목적이 있는 것이다.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.

본 발명은 상기한 바와 같은 목적을 달성하기 위하여, 현미나 찹쌀을 미세하게 제분하여 얻은 가루와 밀가루. 전분 등을 혼합하여 반죽을 할 때,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.

소고기를 건조시켜 미세하게 가루를 내고,The beef is dried and finely ground,

마늘을 건조시켜 미세하게 가루를 내며,Dry the garlic and finely powder it,

건멸치(건새우)를 미세하게 가루를 내며,Finely dried dried anchovies

된장을 건조시켜 미세하게 가루를 내어Dried miso to make fine powder

곡류의 반죽량에 맞춰 적정량의 상기 건육분. 건마늘분. 멸치가루(건새우가루). 된장가루를 넣어 함께 충분히 반죽하여, 용도에 맞춰 가래떡. 수제비. 칼국수. 우동면을 제조함으로써, 국물의 양념에 관계없이 본 발명의 가래떡. 수제비. 칼국수. 우동면 등은 그 자체에 천연양념이 포함되어 있고, 다양한 영양소가 함유되어, 조리할 때 특별한 양념을 하지않아도 누구나 쉽게 요리를 할 수 있는 전통 인스턴트식품 및 그 제조방법에 관한 것이다.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.

본 발명의 실시예를 참고하여 설명하면 다음과 같다.When described with reference to an embodiment of the present invention.

실시예Example

제 1공정 (현미가루 제조 과정)1st step (manufacturing brown rice powder)

현미를 건조한 후 분쇄기로 미세하게 분쇄하여 현미가루를 제조한다.The brown rice is dried and finely ground with a grinder to prepare brown rice powder.

(찹쌀가루 제조과정)(Glutinous rice flour manufacturing process)

찹쌀을 건조한 후 분쇄기로 미세하게 분쇄하여 찹쌀가루를 제조한다.Glutinous rice is dried and finely ground with a grinder to prepare glutinous rice flour.

제 2공정 (소고기분말 화 과정)2nd process (Beef powdering process)

소고기를 냉동건조한 후 통상의 분쇄기를 이용하여 미세하게 분쇄하여 소고기분말을 제조하였다.After freeze-drying the beef finely ground using a conventional grinder to prepare a beef powder.

(마늘분말 화 과정)(Garlic powdering process)

마늘을 냉동건조한 후 통상의 분쇄기를 이용하여 미세하게 분쇄하여 마늘분말을 제조하였다.After freeze-drying the garlic finely ground using a conventional grinder to prepare a garlic powder.

(멸치분말 화 과정)(Anchovy Powder Process)

건멸치(건새우)를 통상의 분쇄기를 이용하여 미세하게 분쇄하여 멸치분말(새우분말)을 제조하였다.Dried anchovy (dried shrimp) was finely ground using a conventional mill to prepare anchovy powder (shrimp powder).

(된장분말 화 과정)(Miso Powder Process)

된장을 냉동건조한 후 통상의 분쇄기를 이용하여 미세하게 분쇄하여 된장분말을 제조하였다.After freeze-drying the doenjang miso powder was prepared by finely pulverizing using a conventional mill.

가래떡(떡국용 떡. 떡볶이용 떡) 제조방법Process of making rice cake (rice cake for rice cake soup. Rice cake for rice cake tteok)

상기의 현미가루. 찹쌀가루. 밀가루. 전분 등의 곡류가루에 적정량의 소고기가루. 마늘가루. 멸치가루(새우가루). 된장가루를 첨가하여 혼합 반죽하여 성형기에 의하여 만들어진 가래떡.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.

수제비 제조방법Manufacturing method

상기의 현미가루. 찹쌀가루. 밀가루. 전분 등의 곡류가루에 적정량의 소고기가루. 마늘가루. 멸치가루(새우가루). 된장가루를 첨가하여 혼합 반죽하여 성형기에 의하여 만들어진 수제비.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.

칼국수 제조방법How to make kalguksu

상기의 현미가루. 찹쌀가루. 밀가루. 전분 등의 곡류가루에 적정량의 소고기가루. 마늘가루. 멸치가루(새우가루), 된장가루를 첨가하여 혼합 반죽하여 성형기에 의하여 만들어진 칼국수.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.

우동면 제조방법Udon noodles manufacturing method

상기의 현미가루. 찹쌀가루. 밀가루. 전분 등의 곡류가루에 적정량의 소고기가루. 마늘가루. 멸치가루(새우가루). 된장가루를 첨가하여 혼합 반죽하여 성형기에 의하여 만들어진 우동면.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.

이와 같이 제조된 가래떡. 수제비. 칼국수. 우동면 등은 다른 부식을 섭취하지 않더라도 다양한 영양소가 함유되어 있고, 본 인스턴트식품자체에 천연양념이 되어 있어 복잡한 조리과정이 없어도 복잡한 부식없이 주식으로 이용할 수 있는 것이다.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.

위에서 상술한 바와 같이 본 발명의 전통 인스턴트식품은 복잡한 한식식단을 준비하지 않더라도 본 전통 인스턴트식품을 간단하게 매끼 섭취하여도 건강에 지장이 없도록 하였고, 또한 국물 맛을 내기 위한 복잡한 조리과정이 없어도, 양념이 된 본 인스턴트식품 자체에서 맛이 우러나와 바쁜 현대인에게 끼니를 거르지 않도록 하여, 건강을 유지하여 주고, 음식물쓰레기를 획기적으로 줄일 수 있는 효과가 있는 것이다.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)

기호도에 맞춰 적정량의 비율로 현미가루. 찹쌀가루. 밀가루. 전분 등의 곡류가루에 소량의 건조소고기가루. 건조마늘가루. 건조된 된장가루. 건멸치가루(건새우가루)를 혼합 반죽하여 통상의 성형기에 의해 만들어진 가래떡(떡국용 떡. 떡볶이용 떡)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) 기호도에 맞춰 적정량의 비율로 현미가루. 찹쌀가루. 밀가루. 전분 등의 곡류가루에 소량의 건조소고기가루. 건조마늘가루. 건조된 된장가루. 건멸치가루(건새우가루)를 혼합 반죽하여 통상의 성형기에 의해 만들어진 수제비.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). 기호도에 맞춰 적정량의 비율로 현미가루. 찹쌀가루. 밀가루. 전분 등의 곡류가루에 소량의 건조소고기가루. 건조마늘가루. 건조된 된장가루. 건멸치가루(건새우가루)를 혼합 반죽하여 통상의 성형기에 의해 만들어진 칼국수Brown 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 기호도에 맞춰 적정량의 비율로 현미가루. 찹쌀가루. 밀가루. 전분 등의 곡류가루에 소량의 건조소고기가루. 건조마늘가루. 건조된 된장가루. 건 멸치가루(건새우가루)를 혼합 반죽하여 통상의 성형기에 의해 만들어진 우동면Brown 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
KR1020030011247A 2003-02-22 2003-02-22 Process for preparing traditional instant foods containing improved taste and plentiful nutrients KR20030023658A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020030011247A KR20030023658A (en) 2003-02-22 2003-02-22 Process for preparing traditional instant foods containing improved taste and plentiful nutrients

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020030011247A KR20030023658A (en) 2003-02-22 2003-02-22 Process for preparing traditional instant foods containing improved taste and plentiful nutrients

Publications (1)

Publication Number Publication Date
KR20030023658A true KR20030023658A (en) 2003-03-19

Family

ID=27730782

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020030011247A KR20030023658A (en) 2003-02-22 2003-02-22 Process for preparing traditional instant foods containing improved taste and plentiful nutrients

Country Status (1)

Country Link
KR (1) KR20030023658A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050092601A (en) * 2004-03-16 2005-09-22 정화자 Ddukboki rice cake with fermented soybeans and manufacturing method for ddukboki
KR100644153B1 (en) * 2005-03-25 2006-11-10 이민성 Food composition with unpolished rice as the principal material
US20100255161A1 (en) * 2007-10-26 2010-10-07 Cj Cheiljedang Corp. Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof
KR102048156B1 (en) * 2018-09-28 2019-11-22 박민혁 Method for producing Gyeongdan using anchovy and scorched rice

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050092601A (en) * 2004-03-16 2005-09-22 정화자 Ddukboki rice cake with fermented soybeans and manufacturing method for ddukboki
KR100644153B1 (en) * 2005-03-25 2006-11-10 이민성 Food composition with unpolished rice as the principal material
US20100255161A1 (en) * 2007-10-26 2010-10-07 Cj Cheiljedang Corp. Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof
US8753701B2 (en) * 2007-10-26 2014-06-17 Cj Cheiljedang Corp. Premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof
KR102048156B1 (en) * 2018-09-28 2019-11-22 박민혁 Method for producing Gyeongdan using anchovy and scorched rice

Similar Documents

Publication Publication Date Title
JP4253033B1 (en) Raw powder for processed food
CN102894281A (en) High-protein nutrient dried noodles
CN101720886A (en) Colored fruit and vegetable fish noodles
CN103110093A (en) High-protein roughage flour
CN101816389A (en) Egg powder food
CN103652630A (en) Preparation method for hamburger pie with shrimp meat
KR100220792B1 (en) Process for preparation of foodstuff using freshwater fish
CN102266035A (en) Fishy seasoning, manufacturing method thereof and application thereof
WO2017063173A1 (en) Staple food and production method thereof
JP2013252061A (en) Food containing meat grain and/or meat powder and method of manufacturing the same
CN101190010A (en) Laver shrimp bran instant noodles
KR100766409B1 (en) Manufacturing method of a red pepper paste
KR20030023658A (en) Process for preparing traditional instant foods containing improved taste and plentiful nutrients
KR20200069119A (en) Composition and manufacturing method of soy sauce teokbokki using seaweed
KR100468133B1 (en) The functional noodles and its manufacturing method
CN101438794A (en) Natural dumpling with potherb stuffings and preparation method thereof
CN103535402A (en) Method for manufacturing bean shred noodles
KR20020028724A (en) Mixture Cereal flour Manufacture
KR100362250B1 (en) A making method of rice-bran and chaff paste
KR20150031620A (en) Manufacturing Method of Premix Flour of Bindaetteok
KR100644153B1 (en) Food composition with unpolished rice as the principal material
KR20000063252A (en) A chicken snack using spent fowl meat and process for preparation thereof
KR102347256B1 (en) Preparation Method for Instant Noodles Using Edible Insects
JP2613234B2 (en) Process for producing processed edible mushroom foods with excellent palatability and digestibility
KR20030015335A (en) Method for preparing cereal instant noodles(ramyeon)

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application