KR20040021426A - Method for manufacturing the wheet noodles having seaweeds powder - Google Patents

Method for manufacturing the wheet noodles having seaweeds powder Download PDF

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KR20040021426A
KR20040021426A KR1020020053259A KR20020053259A KR20040021426A KR 20040021426 A KR20040021426 A KR 20040021426A KR 1020020053259 A KR1020020053259 A KR 1020020053259A KR 20020053259 A KR20020053259 A KR 20020053259A KR 20040021426 A KR20040021426 A KR 20040021426A
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seaweed
udon
weight
powder
noodles
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KR1020020053259A
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Korean (ko)
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문기경
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완도군수산업협동조합
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Priority to KR1020020053259A priority Critical patent/KR20040021426A/en
Publication of KR20040021426A publication Critical patent/KR20040021426A/en

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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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)

Abstract

PURPOSE: A method for manufacturing udon(wheat vermicelli) as a kind of noodles by adding starch and seaweed powder in a suitable ratio during the formation of noodle strips of udon is provided. The product has enhanced eating quality and nutrients while maintaining a chewy texture of noodle strips. CONSTITUTION: A mixture of 60 to 70% by weight of wheat flour, 5 to 15% by weight of starch and 20 to 30% by weight of seaweed powder is kneaded, aged for 30 to 60min and then formed to give noodle strips, which are boiled for 5 to 10min at 100deg.C, cooled in cold water to 10 to 20deg.C and sterilized with water of pH 4.0. The seaweed powder is prepared by mixing 80 to 90% by weight of fresh seaweeds, 5 to 15% by weight of an anchovy and 5 to 10% by weight of green laver, heating at 85 to 95deg.C and grinding with salt and emulsifiers.

Description

해조분말이 포함된 우동의 제조 방법 {Method for manufacturing the wheet noodles having seaweeds powder}Method for manufacturing udon with seaweed powder {Method for manufacturing the wheet noodles having seaweeds powder}

본 발명은 밀가루에 분말상태의 보조식품을 첨가하여 우동면발을 제조하는 방법에 관한 것으로, 특히 밀가루에 전분과 해조류를 분말상태로 첨가하여 면발의 미감 및 향을 향상시킴은 물론 영양분을 공급시킬 수 있도록 된 해조분말이 포함된 우동의 제조 방법에 관한 것이다.The present invention relates to a method for preparing udon noodle by adding powdered supplements to flour, and in particular, adding starch and algae to flour to improve the taste and aroma of noodles, as well as supplying nutrients. The present invention relates to a method for preparing udon containing seaweed powder.

일반적으로, 밀가루 음식은 현대인들의 식생활 특히, 음식물의 조리시간이 짧고 조리과정이 매우 단순한 장점이 있는 음식물로서, 이러한 밀가루 음식으로는 면발을 가늘게 성형하는 소면이나 냉면이나 라면 또는 면발을 굵게 성형하는 우동이나 칼국수 등과 같이 종류가 매우 다양하다.In general, flour food is a food that has a modern cooking life, in particular, a short cooking time and a very simple cooking process, and such flour foods include noodle or cold noodles, noodle or thick noodles that are thickly formed. There are many kinds, such as kalguksu.

그러나, 현대인의 식생활이 점차로 윤택해짐에 따라, 밀가루 음식은 단순한 간식으로의 수단이 아니라, 보다 단백한 맛과 향을 즐기면서 건강학적으로도 유용하게 하기 위해 각종 건강보조식품 예컨대, 미네랄을 다량 함유한 것으로 알려진 해조류를 첨가하여 우동로 제조하여 왔다.However, as the diet of modern people gradually grows, flour food is not just a snack, but also contains a large amount of various dietary supplements, such as minerals, in order to make it more healthful and enjoy more protein taste and aroma. Udon has been prepared by adding seaweed known to one.

그런데, 밀가루에 각종 해조류를 첨가하는 방법은, 밀가루와 해조류의 결합력이 미약하므로 성형성이 저하되어 우동면발로의 제조가 어려울 뿐만 아니라 쫄깃쫄깃한 맛이 없어 미감이 저하되는 문제점이 있었다.However, the method of adding various seaweeds to flour has a problem in that the bonding strength of the flour and seaweeds is weak, so that the moldability is reduced, making it difficult to prepare udon noodles, and there is no chewy taste.

따라서, 해조류에서 추출되는 국물을 우동원료로 사용하는 방법이 제안되어 있기는 하지만, 해조류 특유의 각종 영양분을 충분히 섭취하기 어려움은 물론 해조류의 독특한 맛을 느끼기에 미흡한 문제점이 있었다.Therefore, although a method of using broth extracted from seaweed as a raw udon ingredient has been proposed, it is difficult to sufficiently ingest various nutrients peculiar to seaweed, and there is a problem that it is insufficient to feel the unique taste of seaweed.

이에, 본 발명은 상기한 바와 같은 제문제점을 해결하기 위하여 발명된 것으로서, 우동의 면발을 성형하는 과정에서 전분분말과 해조분말을 적정비율로 첨가하여 해조류의 미감을 느끼면서도 영양분을 공급시킬 수 있도록 된 해조분말이 포함된 우동의 제조 방법을 제공하는 데에 그 목적이 있다.Thus, the present invention was invented to solve the problems described above, by adding the starch powder and seaweed powder in an appropriate ratio in the process of forming the noodles of the noodles to provide nutrients while feeling the aesthetics of seaweed It is an object of the present invention to provide a method for preparing udon containing prepared seaweed powder.

상기한 바의 목적을 달성하기 위한 본 발명은, 반죽기에, 밀가루 60∼70Wt％ - 전분 5∼15Wt％ - 해조분말 20∼30Wt％가 혼합된 우동원료를 투입하여 반죽한 다음, 숙성기에서 30∼60분간 숙성하고 성형기에서 2∼3회에 걸쳐 압축하면서 우동면발로 성형한 후, 100℃의 온도에서 5∼10분간 삶아서 10∼20℃의 온도로 수냉하고 PH 4.0의 물에서 살균하여 면발로 제조된다.In order to achieve the above object, the present invention, kneading machine, kneading 60 ~ 70Wt%-starch 5 ~ 15Wt%-seaweed powder 20 ~ 30Wt% mixed with udon raw material, and then kneading in a aging machine 30 After aging for 60 minutes and compression with a molding machine 2 ~ 3 times, it is molded with udon noodle, boiled at 100 ℃ for 5-10 minutes, cooled to 10-20 ℃ and sterilized with PH 4.0 to give noodles. Are manufactured.

이하, 본 발명에 따른 실시예를 상세하게 설명하면 다음과 같다.Hereinafter, an embodiment according to the present invention will be described in detail.

먼저, 본 발명에 따른 우동면발은, 반죽기에, 밀가루 60∼70Wt％ - 전분 5∼15Wt％ - 해조분말 20∼30Wt％가 혼합된 우동원료를 투입하여 반죽한 다음, 숙성기에서 30∼60분간 숙성하고 성형기에서 2∼3회에 걸쳐 압축하면서 우동면발로 성형한 후, 100℃의 온도에서 5∼10분간 삶아서 10∼20℃의 온도로 수냉하고 PH 4.0의 물로 살균하여 제조된다.First, the udon noodle according to the present invention is kneaded into a kneading machine by adding a udon raw material mixed with 60 to 70 Wt% of wheat flour, 5 to 15 Wt% of starch, and 20 to 30 Wt% of seaweed powder, and then kneading for 30 to 60 minutes in a ripening machine. After maturation and molding in a udon noodle with 2 to 3 times of compression in a molding machine, it is boiled at a temperature of 100 ° C. for 5 to 10 minutes, cooled to a temperature of 10 to 20 ° C., and sterilized with water of PH 4.0.

이때, 밀가루에 5∼15Wt％의 전분을 첨가한 이유는, 전분을 5Wt％ 이하로 첨가하는 경우 해조분말과의 결합력이 저하되어 면발의 성형이 어렵기 때문이며, 전분을 15Wt％ 이상으로 첨가하는 경우 면발의 성형성은 우수하지만 전분가격이 비싸 제조단가가 증대되기 때문이다.At this time, 5-15 Wt% of starch is added to the wheat flour, because when the starch is added at 5 Wt% or less, the bonding strength with seaweed powder is lowered, so that the shaping of noodle is difficult. When starch is added at 15 Wt% or more, This is because the moldability of noodle is excellent, but the price of starch is high, leading to an increase in manufacturing cost.

또한, 밀가루에 20∼30Wt％의 해조분말을 첨가한 이유는, 해조분말을 20Wt％ 이하로 첨가하는 경우 해조류 특유의 맛과 향이 미약하여 미감이 저하되기 때문이며, 해조분말을 30Wt％ 이상으로 첨가하는 경우 전분과의 결합력이 미약하여 면발의 성형성이 저하되기 때문이다.The reason why the 20-30 Wt% seaweed powder is added to the flour is that when the seaweed powder is added at 20 Wt% or less, the taste and aroma peculiar to the seaweeds are weak and the taste is reduced, and the seaweed powder is added at 30 Wt% or more. This is because the binding force with the starch is weak and the moldability of noodle is reduced.

또한, 숙성기에서 우동면발을 30∼60분간 숙성하는 이유는, 숙성기 내부열로 인해 면발이 고속 숙성되어 성형과정이 단축됨은 물론 우동면발의 균일성이 향상되기 때문이며, 이때 탄산칼슘을 사용함이 바람직하다.In addition, the reason for ripening the udon noodle in the aging machine for 30 to 60 minutes is because the noodle is rapidly matured due to the internal heat of the aging machine, which shortens the molding process and improves the uniformity of the udon noodle. In this case, calcium carbonate is preferably used. Do.

한편, 해조분말은, 믹싱기에, 생해조류 80∼90Wt％ - 멸치 5∼15 Wt％ - 파래 5∼10Wt％를 투입하여 혼합한 다음, 가열기에서 85∼95℃의 온도로 40∼60분 동안 가열한 후, 분쇄기에서 소금과 유화제를 섞으면서 분쇄하여 분말화되어 제조되는 것을 특징으로 한다.On the other hand, the seaweed powder is mixed with 80 to 90 Wt% of raw seaweed-5 to 15 Wt%-5 to 10 Wt% of green seaweed in a mixer, and then heated in a heater at a temperature of 85 to 95 ° C for 40 to 60 minutes. After that, it is characterized in that the powder is prepared by pulverizing while mixing the salt and emulsifier in the crusher.

즉, 생해조류로서 다시마와 미역과 돌김 중 어느 하나를 선택하여 식수로 깨끗하게 세척한 다음, 멸치와 파래 등의 부원료를 일정량 첨가하고 미세하게 절단한 후, 가열기에서 85∼95℃의 온도로 40∼60분 동안 가열하여 숙성시킨 다음, 소금과 유화제를 섞으면서 분말상태로 분쇄하는 것이다.In other words, seaweed is selected as kelp, seaweed, and seaweed and washed cleanly with drinking water, and then, by adding a certain amount of anchovies and seaweed, and then cutting finely, 40 ~ at a temperature of 85 ~ 95 ℃ in a heater After aging for 60 minutes, the mixture is ground to powder with salt and emulsifier.

이때, 생해조류에 5∼15Wt％로 멸치를 첨가한 이유는, 멸치 자체가 밀가루 특유의 비릿한 맛을 감소킴은 물론 고소한 맛을 증대시키면서 칼슘과 같은 영양분이 다량 함유된 것으로 알려져 있기 때문이다.At this time, anchovy at 5 to 15 Wt% is added to the fresh seaweed because anchovy itself is known to contain a large amount of nutrients such as calcium while reducing the vivid taste peculiar to wheat flour and increasing the savory taste.

또한, 생해조류에 5∼10Wt％의 파래를 첨가한 이유는, 파래 자체의 색감으로 인해 면발의 색상이 향상됨은 물론 파래가 성인병 예방에 우수한 효과가 있는 것으로 알려져 있기 때문이다.In addition, the reason why 5-10 Wt% of green seaweed was added to fresh seaweed is because the color of the green seaweed itself is known to improve the color of noodles and the green seaweed is known to have an excellent effect in preventing adult diseases.

또한, 생해조류에 소금을 첨가하면서 분쇄하는 이유는, 해조분말을 사람이 먹기에 적당할 정도로 간을 하기 위한 것으로서, 해조분말을 미세화하면서도 소금 간이 골고루 침투되게 하기 위함이다.In addition, the reason for grinding while adding salt to the live seaweed is to make the seaweed powder enough to be eaten by humans, and to make the salt liver evenly penetrate while miniaturizing the seaweed powder.

물론, 해조분말에 포함되는 생해조류는, 다시마 또는 미역 또는 돌김 중 어느 하나임은 당연하다.Of course, the seaweed algae contained in the seaweed powder, it is natural that either seaweed or seaweed or seaweed.

[실시예 1]Example 1

먼저, 반죽기에 밀가루 75Wt％에 전분 5Wt％, 해조분말 30Wt％를 혼합하여 반죽한 다음 숙성기에서 40분간 숙성하고 성형기에서 압축하여 우동면발로 성형 사출한 후, 우동면발을 적정크기로 절단한 다음 100℃의 온도범위에서 10분 정도 가열하고 15℃의 신선한 물에서 수냉하였다.First, knead 75Wt% of flour, starch 5Wt%, seaweed powder 30Wt% in a kneader, and then knead it in a ripening machine for 40 minutes, compress it in a molding machine and mold injection into udon noodle, and then cut udon noodle into proper size. It heated for about 10 minutes in the temperature range of 100 degreeC, and water-cooled in 15 degreeC fresh water.

이어서, 우동면발을 PH4.0의 물에서 살균하고 1인분으로 포장한 후 살균기에서 90℃의 온도범위로 50분간 살균하여 최종제품으로 완성하였다.Subsequently, the udon noodles were sterilized in water of PH4.0 and packaged for 1 serving, and then sterilized for 50 minutes in a sterilizer at a temperature range of 90 ° C. to complete the final product.

물론, 우동면발을 성형하는 과정에서, 예컨대 성형기의 굵기를 조절하여 소면이나 국수나 냉면 등의 형태로 제조할 수 있음은 당연하다.Of course, in the process of molding the udon noodle foot, for example, by adjusting the thickness of the molding machine can be produced in the form of noodle or noodles or cold noodles.

그런 다음, 우동면발을 음식물로 조리한 다음 성인남녀 30인에게 약 10일동안 매일 1회에 한하여 간식으로 공급하여, 본원발명에 의한 우동면발의 미감과 면발의 쫄깃쫄깃한 상태를 평가하였다.Then, the udon noodle was cooked with food and then supplied to snacks for 30 adult men and women once daily for about 10 days to evaluate the aesthetics of the udon noodle and the chewy state of the noodle according to the present invention.

그 결과, 최종제품 즉, 우동면발은 해조류 특유의 맛과 향이 풍부하여 음식의 미감이 매우 양호하면서도 면발의 성형상태가 비교적 양호하였으나, 면발의 쫄깃쫄깃함이 약간 부족한 것으로 나타났다.As a result, the final product, that is, the udon noodle, had a rich taste and aroma of seaweed, and the food taste was very good, but the shaping state of noodle was relatively good, but the chewyness of noodle was slightly lacking.

[실시예 2]Example 2

먼저, 반죽기에 밀가루 75Wt％에 전분 15Wt％, 해조분말 20Wt％를 혼합하여 반죽한 다음 숙성기에서 40분간 숙성하고 성형기에서 압축하여 우동면발로 성형 사출한 후, 우동면발을 적정크기로 절단한 다음 100℃의 온도범위에서 10분 정도 가열하고 15℃의 신선한 물에서 수냉하였다.First, 75Wt% of flour, 15Wt% of starch, 20Wt% of seaweed powder are kneaded in a kneader, and then kneaded in a aging machine for 40 minutes, compressed in a molding machine, molded into udon noodles, and then cut into udon noodles. It heated for about 10 minutes in the temperature range of 100 degreeC, and water-cooled in 15 degreeC fresh water.

그런 다음, 우동면발을 PH4.0의 물에서 살균한 다음 살균기에서 90℃의 온도범위로 50분간 살균하여 음식물로 조리한 결과, 우동면발은 해조류 특유의 맛과 향이 약간 저하되어 밀가루 특유의 맛이 있었으나, 우동면발의 상태가 매우 양호하여 매우 쫄깃쫄깃함을 알 수 있었다.Then, the udon noodles were sterilized in water of PH4.0 and then sterilized for 50 minutes in a sterilizer at a temperature range of 90 ° C., and then cooked with food. However, the udon noodles were in very good condition and were very chewy.

[실시예 3]Example 3

먼저, 반죽기에 밀가루 75Wt％에 전분 10Wt％, 해조분말 25Wt％를 혼합하여 반죽한 다음 숙성기에서 40분간 숙성하고 성형기에서 압축하여 우동면발로 성형 사출한 후, 우동면발을 원하는 크기로 절단한 다음 100℃에서 10분 정도 가열하여 삶고 15℃의 신선한 물에서 수냉하였다.First, 75Wt% of flour, 10Wt% of starch, 25Wt% of seaweed powder is kneaded, kneaded, and then aged in a aging machine for 40 minutes, compressed in a molding machine, molded into udon noodle, and then cut into udon noodle. Boiled by heating at 100 ° C for about 10 minutes and water-cooled in 15 ° C fresh water.

그런 다음, 우동면발을 PH4.0의 물에서 살균한 다음 살균기에서 90℃의 온도범위로 50분간 살균하여 음식물로 조리한 결과, 우동면발에서 밀가루 특유의 맛이 전혀 나타나지 않음은 물론 해조류 특유의 맛과 향이 발산되었고, 특히 우동면발의 상태가 매우 쫄깃쫄깃한 상태를 유지함을 알 수 있었다.Then, the udon noodles were sterilized in water of PH4.0 and then sterilized for 50 minutes at a temperature range of 90 ° C. in a sterilizer and then cooked with food. The fragrance was emitted, and especially the udon noodles were very chewy.

이상에서 설명한 바와 같이 본 발명에 따른 해조분말이 포함된 우동의 제조 방법에 의하면, 밀가루에 첨가되는 전분에 의해 해조분말의 성형성이 향상됨은 물론 밀가루 특유의 미린맛이 해조분말에 의해 제거되므로, 우동면발이 쫄깃쫄깃한 상태를 유지하면서도 미감이 향상될 뿐만 아니라, 해조류에 포함되는 각종 영양분으로 인해 건강이 증진되는 효과가 있다.As described above, according to the manufacturing method of the udon containing the seaweed powder according to the present invention, the starch added to the flour improves the moldability of the seaweed powder, as well as the unique taste of the flour is removed by the seaweed powder, While maintaining the chewy state of noodles, not only the aesthetics are improved, but also the health benefits due to various nutrients contained in algae.

Claims (3)

반죽기에 밀가루 60∼70Wt％ - 전분 5∼15Wt％ - 해조분말 20∼30Wt％가 혼합된 원료를 투입하여 반죽한 다음, 숙성기에서 30∼60분간 숙성하고 성형기에서 2∼3회에 걸쳐 압축하면서 우동면발로 성형한 후, 100℃의 온도에서 5∼10분간 삶아서 10∼20℃의 온도로 수냉하고 PH4.0의 물로 살균하여 제조하는 것을 특징으로 하는 해조분말이 포함된 우동의 제조 방법.The dough is kneaded with a mixture of 60 to 70 Wt% of flour, 5 to 15 Wt% of starch, and 20 to 30 Wt% of seaweed powder, followed by kneading for 30 to 60 minutes in a aging machine and compacting two or three times in a molding machine. A method of producing udon with seaweed powder, characterized in that the step of forming by the noodle noodles boiled, boiled for 5 to 10 minutes at a temperature of 100 ℃, water cooled to a temperature of 10 to 20 ℃ and sterilized with water of PH4.0. 제 1항에 있어서, 해조분말은; 믹싱기에 생해조류 80∼90Wt％ - 멸치 5∼15 Wt％ - 파래 5∼10Wt％를 투입하여 혼합한 다음, 가열기에서 85∼95℃의 온도로 40∼60분 동안 가열한 후, 분쇄기에서 소금과 유화제를 섞으면서 분쇄한 것을 특징으로 하는 해조분말이 포함된 우동의 제조 방법.The method of claim 1, wherein the seaweed powder; 80 to 90 Wt% of fresh seaweeds, 5 to 15 Wt% of anchovy, and 5 to 10 Wt% of green seaweed were added to the mixer, mixed, and then heated in a heater at a temperature of 85 to 95 ° C. for 40 to 60 minutes, followed by salt and A method for producing udon containing seaweed powder, which is ground while mixing an emulsifier. 제 1항 또는 제 2항에 있어서, 생해조류는, 다시마 또는 미역 또는 돌김 중 어느 하나인 것을 특징으로 하는 해조분말이 포함된 우동의 제조 방법.The method for producing udon containing seaweed powder according to claim 1 or 2, wherein the live seaweed is either seaweed, seaweed or seaweed.
KR1020020053259A 2002-09-04 2002-09-04 Method for manufacturing the wheet noodles having seaweeds powder KR20040021426A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102259250B1 (en) * 2020-09-14 2021-06-01 우성물산영어조합법인 Noodles containing kelp and its manufacturing method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930022968A (en) * 1992-05-04 1993-12-18 서정철 Manufacturing method of seaweed noodles
KR960030811A (en) * 1995-02-20 1996-09-17 김춘복 Manufacturing method of noodles containing seaweed
KR19990073306A (en) * 1999-07-01 1999-10-05 고경식 Naeng myeon powder and milling powder and noodles with marine plants
KR20010019781A (en) * 1999-08-30 2001-03-15 윤호영 The processing method of noodles containing tang
JP2001238623A (en) * 2000-02-28 2001-09-04 Kokichi Sasaki Seaweed-containing noodle
KR100437993B1 (en) * 2001-11-08 2004-07-02 고상준 The algae powder for naengmyeon and the flour milling powder for noodles using algae and the producing method of thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930022968A (en) * 1992-05-04 1993-12-18 서정철 Manufacturing method of seaweed noodles
KR960030811A (en) * 1995-02-20 1996-09-17 김춘복 Manufacturing method of noodles containing seaweed
KR19990073306A (en) * 1999-07-01 1999-10-05 고경식 Naeng myeon powder and milling powder and noodles with marine plants
KR20010019781A (en) * 1999-08-30 2001-03-15 윤호영 The processing method of noodles containing tang
JP2001238623A (en) * 2000-02-28 2001-09-04 Kokichi Sasaki Seaweed-containing noodle
KR100437993B1 (en) * 2001-11-08 2004-07-02 고상준 The algae powder for naengmyeon and the flour milling powder for noodles using algae and the producing method of thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102259250B1 (en) * 2020-09-14 2021-06-01 우성물산영어조합법인 Noodles containing kelp and its manufacturing method

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