KR200356384Y1 - Udon - Google Patents
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- KR200356384Y1 KR200356384Y1 KR20-2004-0011097U KR20040011097U KR200356384Y1 KR 200356384 Y1 KR200356384 Y1 KR 200356384Y1 KR 20040011097 U KR20040011097 U KR 20040011097U KR 200356384 Y1 KR200356384 Y1 KR 200356384Y1
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- Prior art keywords
- noodle
- udon
- flour
- present
- tasting
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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
- A23L7/11—Filled, stuffed or multilayered pasta
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
본 고안은 우동 면발의 모양과 면발(1) 내에 밀가루 이외의 재질(2)을 첨가한 우동 면발에 관한 것이다.The present invention relates to the shape of udon noodle and noodle noodle with the addition of flour (2) in the noodle (1).
본 고안에 따르면, 우동 면발(1)내부에 공극부를 형성하여 밀가루이외의 치즈나, 참깨가루, 설탕, 콩가루, 해물, 육류, 야채 등 다른 충진재(2)를 넣어 면발을 구성하고 이렇게 구성된 면발을 직경 10cm 정도크기의 링 형으로 만들어 마감하여 충진재가 흘러 나오지 않도록 하여 깔끔함을 유지하고 영양과 입안의 감촉, 씹히는 맛, 시식을할 때 우동국물이 튀는 것을 개선 하기 위한 것이다.According to the present invention, udon noodle (1) to form a void inside the cheese, sesame powder, sugar, soy flour, seafood, meat, vegetables and other fillers (2) to form a noodle bale and thus constituted noodles It is made with a ring shape with a diameter of about 10cm to prevent the filling material from flowing out to maintain neatness and improve the udon soup splashing when tasting nutrition, mouthfeel, chewy taste, and tasting.
Description
본 고안은 우동면발에 관한 것으로서, 보다 상세하게는 내부 충진재(2)를 포함한 면발을 링형태로 만들어낸 우동 면발에 관한 것이다.The present invention relates to a udon noodle, and more particularly, to a udon noodle made of noodle-shaped noodle including the inner filler (2) in the form of a ring.
일반적으로, 우동 면발의 경우는 도 1 에 도시한 바와 같이, 길쭉한 원기둥형으로 되어있어 다른 재료를 첨가하기어려울 뿐만 아니라 반죽에서 첨가 하는 경우에도 첨가재료의 맛을 내기가 쉽지 않았으며 국물이 오염되는등의 문제가 발생하기도 하였다, 또한 원기둥모양의 경우 시식을 할 경우 입으로 잘라서 먹게되며 그 과정에서 표면에 묻어있는 국물이 면발 끝부분에 의하여 옷, 이나 얼굴에 튀어 휴지등으로 얼굴을 닦아 내거나 옷을 세탁해야 하는 문제점이 있었다.In general, in the case of udon noodle, as shown in Figure 1, because it is an elongated cylindrical shape, it is not only difficult to add other ingredients, but also when added in the dough, it is not easy to taste the additives and the soup is contaminated. In the case of a tasting, it is eaten by cutting the mouth when tasting.In the process, the broth on the surface is splashed on the clothes or the face by the tip of the cotton swab, and the face is wiped with a tissue or the clothes. There was a problem to wash.
본 고안의 목적은 우동의 면발(1)의 내부에 충진재(2)를 넣어 맛과 영양을 개선하고, 면발모양을 직경 10cm 정도의 링형으로 마감하여 한입에 먹기에 편리하며, 입안의 감촉을 개선하며, 조리시 충진재가 밖으로 나오지 않아 미관을 향상시키며, 국물이 옷이나 얼굴에 묻는 것을 방지하기 위한 것이다.The purpose of the present invention is to improve the taste and nutrition by putting the filling material (2) inside the noodle noodle (1) of the udon, and finish the noodle shape in a ring shape of about 10cm in diameter, convenient to eat in a bite, and improve the texture of the mouth In addition, the filling does not come out when cooking to improve the aesthetics, and to prevent the soup from getting on the clothes or face.
도 1은 종래의 우동면발을 도시한 사시도1 is a perspective view showing a conventional udon noodle
도 2의 본 고안에 따른 우동면발을 도시한 사시도A perspective view of the udon noodle according to the present invention of Figure 2
도 3은 본 고안에 따른 단면도3 is a cross-sectional view according to the present invention
〈도면의 주요부분에 대한 부호의 설명〉<Explanation of symbols for main parts of drawing>
1. 밀가루1. Flour
2. 충진재2. Filler
본 고안에 따르면, 우동면발의 재료 밀가루(1)에 충진재(2)를 넣어 면발을 만들고 이것을 링 형태로 마무리 하는 것이다.According to the present invention, put the filling material (2) in the udon noodle stuffing flour (1) to make noodle and finish it in the form of a ring.
이하 본 고안의 우동면발을 만드는 과정은 다음과 같다Hereinafter, the process of making udon noodle according to the present invention is as follows.
밀가루 중력분 500g을 준비하고, 소금20g을 한컵 분량의 물에 녹여서 이 소금물로 준비된 밀가루에 밀가루를 손으로 휘저으며 여기에 소금물을 넣고 밀가루에 소금물이 스며들 수 있도록 서서히 섞어 반죽을 한다.(과정1)Prepare 500g of flour content, dissolve 20g of salt in a cup of water, stir the flour by hand in the flour prepared with this brine, and add the salt water and mix it slowly so that the brine penetrates into the flour. )
밀가루의 점성과 탄력성이 어느정도 생기면 반죽을 축축한 천이나 비닐에 싸서 숙성을 시작한다(여름에는30분, 겨울에는2시간정도). (과정2)When the flour has some viscosity and elasticity, the dough is wrapped in a damp cloth or vinyl to start ripening (30 minutes in summer and 2 hours in winter). (Course 2)
숙성된 밀가루 반죽을 체중을 실어 눌러 원반모형으로 봉에 잘 감길수 있는 두께로 반죽을 판판하게 누른후 봉으로 반죽을 얇게 밀어 준다.(과정3)Put the weight of the aged flour dough, press the dough to a thickness that can be easily wound on the rod with a disk model, and then push the dough thinly with the rod (process 3).
과정3의 반죽을 직사각형모양으로 잘라 낸다. 잘라낸 직사각형 모양의 반죽에 내포재를 길이 방항으로 길게 올려 놓고 반죽을 원통형의 모양이 되도록 내포재를 감싸준다.(과정4)Cut the dough of step 3 into a rectangular shape. Place the inner material on the cut rectangular dough in a long way and wrap the inner material so that the dough has a cylindrical shape (Step 4).
과정4의 원통을 손으로 굴리며 밀어 가늘게 만들어 우동 면발 두께가 되도록 한다.(과정5)Roll the cylinder of step 4 by hand to make it thinner to the thickness of the noodle noodles (step 5).
과정5의 면발을 일정길이(약20∼30cm)정도 잘라 낸다.(과정6)Cut the noodle of step 5 by a certain length (about 20 ~ 30cm). (Step 6)
과정6의 면발 양끝을 눌러 붙이면 링 모양의 면발제품을 만들 수 있다. 충진재(2)는 치츠, 참깨가루, 설탕, 콩가루, 해물, 육류, 야채 등 유동성이 있거나 작은 입자형태의 것은 어느것이나 무관하므로 소비자의 요구에 맞는 다양한 제품을 만들 수 있다.Pressing both ends of step 6 in step 6 will produce a ring-shaped noodle product. Filler (2) can be made in a variety of products to meet the needs of consumers because it is irrelevant to any fluid or small particle form, such as cheats, sesame powder, sugar, soy flour, seafood, meat, vegetables.
이상에서과 같이 본고안의 우동면발은 밀가루(1)과 충진재(2)의 수축율에 관계없이 충진재(2)가 밖으로 흘러 나오지 않아 미관을 향상시킬수 있으며. 충진재(2)의 내용에 따라 다양한 맛을 낼수 있고, 충진재(2)가 들어 가게 됨으로서 밀가루(1)에서 공급받지 못하는 다양한 영양소를 공급받을수 있고, 직경10cm 정도 의 링 형태 이므로 한입에 쏙 들어가게 되어입으로 잘라가며 먹는 불편함이 없고, 면발에 의해 국물이 얼굴이나 옷에 튀는 현상이 없어지게 된다 ,As mentioned above, the udon noodle in this paper can improve the appearance because the filler (2) does not flow out regardless of the shrinkage of the flour (1) and the filler (2). Depending on the contents of the filling material (2) can be a variety of flavors, the filling material (2) can be entered into a variety of nutrients that can not be supplied from the flour (1), because it is a ring shape of about 10cm in diameter, it will fit into a bite There is no inconvenience to eat while cutting, and the soup will not splash on the face or clothes by the noodle.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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KR20-2004-0011097U KR200356384Y1 (en) | 2004-04-21 | 2004-04-21 | Udon |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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KR20-2004-0011097U KR200356384Y1 (en) | 2004-04-21 | 2004-04-21 | Udon |
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KR200356384Y1 true KR200356384Y1 (en) | 2004-07-15 |
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KR20-2004-0011097U KR200356384Y1 (en) | 2004-04-21 | 2004-04-21 | Udon |
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2004
- 2004-04-21 KR KR20-2004-0011097U patent/KR200356384Y1/en not_active IP Right Cessation
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