KR20040024752A

KR20040024752A - A potato-noodle and its manufactering method, its cutting apparatus

Info

Publication number: KR20040024752A
Application number: KR1020020056187A
Authority: KR
Inventors: 정유석
Original assignee: 정유석
Priority date: 2002-09-16
Filing date: 2002-09-16
Publication date: 2004-03-22
Also published as: KR100489796B1

Abstract

PURPOSE: A method for manufacturing potato noodles by slicing and drawing potatoes into noodles with a thickness of 0.5 to 5mm, washing the noodles to prevent the discoloration caused by potato starch or the like and then heating the washed noodle is provided. The manufactured noodles have improved crispy and crunchy texture and are thus used for cooking various kinds of foods. CONSTITUTION: Potato noodles are manufactured by the steps of: slicing and drawing a potato into noodles with a thickness of 0.5 to 5mm using a rotation-type noodle slicing and drawing apparatus(10), wherein additionally washing the noodle with water to prevent discoloration; and heating th noodles at 60-100 deg.C for 5-15 minutes. The noodles are plant tissue-likely connected each other. Therefore, they have crispy and crunchy texture.

Description

A potato-noodle and its manufactering method, its cutting apparatus

본 발명은 감자류면과 그 제조방법 및 그 절삭장치에 관한 것으로, 더욱 상세하게는 고구마와 감자등과 같은 감자류를 면상으로 절삭인출시키는 면절삭구와 밀착 회전절삭시켜서 길이가 연속되며 아삭함 느낌을 주는 감자류면을 제조할 수 있도록 함을 목적으로 한 것이다.The present invention relates to a potato surface, a method of manufacturing the same, and a cutting device thereof, and more particularly, to a potato cutting machine that gives a continuous feeling of crispness by continuous rotation cutting with a surface cutting tool for cutting out and drawing potatoes such as sweet potatoes and potatoes. It is for the purpose of being able to manufacture cotton.

일반적으로, 국수 또는 라면등과 같은 면의 면발은 밀을 분말형태로 갈아 만든 밀가루를 반죽한 후 이를 면제조기에서 가압 압출시켜 제조하는 것으로, 이상과 같이 제조된 면은 반죽의 가과정도에 따라 졸깃한 맛을 느낄 수 있는 것이다.In general, noodles such as noodles or ramen noodles are prepared by kneading flour made by grinding wheat into powder form, and then pressing it in an exempt crude machine. The noodles prepared as described above are kneaded according to the processability of the dough. You can feel a taste.

한편, 고구마나 감자 등과 같은 감자류를 이용한 면을 제조하고자 할 경우에는 이를 연만 건조한 후 반죽하여 제조하였거나, 감자를 갈아서 이를 밀가루 반죽용 물 대용으로 사용하여 반죽하여서 감자류 면을 제조하였다.On the other hand, if you want to prepare the noodles using potatoes, such as sweet potatoes or potatoes, it was prepared by drying only after it is dried, or by grinding the potato was used as a substitute for water for flour dough to prepare potatoes noodles.

그러나, 상기한 바와 같은 반죽하여 제조되는 면은 녹말의 점성에 의하여 연속적인 연결상태를 유지하는 것으로, 취식시 졸깃한 맛 외에는 별다른 맛을 느낄 수 없었다.However, the noodles prepared by kneading as described above to maintain a continuous connection state by the viscosity of the starch, it could not feel any taste other than the taste that is dull when eating.

한편, 고구마와 감자와 같은 감자류는 삶지 않은 상태에서 아삭한 맛을 주나 이를 이용한 면류에서는 이런 느낌을 느낄 수 없었다.On the other hand, potatoes such as sweet potatoes and potatoes give a crispy taste in the raw state, but I could not feel this feeling in noodles using the same.

또한, 감자류를 갈아서 반죽용 물을 대신하여 사용하는 경우에는 그 성분이 밀가루와 감자류가 함유된 것으로 감자류 자체의 독특한 맛을 느낄 수 없었다.In addition, when the potato is ground and used in place of the water for the dough, the ingredients contained flour and potatoes, the potato itself could not feel the unique taste.

이에, 본 발명은 고구마 또는 감자 등과 같은 감자류를 이용하여 일정 길이 연속되는 감자류면을 제조할 수 있게 한 것으로, 취식시 아삭한 느낌을 느낄수 있는 감자류를 면상으로 절삭인출시키는 면절삭구와 밀착 회전절삭시켜서 길이가 연속되는 면을 제조할 수 있게 한 것이다.Thus, the present invention is to be able to manufacture a continuous potato surface for a certain length by using potatoes, such as sweet potatoes or potatoes, the length of the surface by cutting the surface of the potato cutting to draw out the potatoes to feel the crisp feeling when eating Is to make a continuous surface.

도 1 은 본 발명에 따른 감자류면의 절삭장치를 보인 측면도.1 is a side view showing a cutting device of the potato surface according to the present invention.

도 2 는 본 발명에 따른 일 실시예를 보인 면절삭구의 상세 사시도.Figure 2 is a detailed perspective view of the surface cutting tool showing an embodiment according to the present invention.

<도면의 주요부분에 대한 부호의 설명><Description of the symbols for the main parts of the drawings>

10 : 면절삭구10: face cutting

11 : 분할칼날부12 : 절삭판부11: split blade portion 12: cutting plate portion

20 : 삽지회동구20: spatter meeting dong

21 : 삽지판22 : 슬라이딩몸체21: inserting plate 22: sliding body

31 : 회전핸들31: rotating handle

이하, 본 발명에 대하혀 상세히 설명하면 다음과 같다.Hereinafter, described in detail with respect to the present invention.

본 발명은 생 감자류와 같이 면발을 씹을 때 아삭한 느낌을 느낄 수 있게 한 것으로, 고구마와 감자 등과 같은 감자류를 측방향으로 0.5~5mm의 굵기 절삭 인출할 수 있게한 면절사구(10)와 밀착 회전절삭하여 절삭 인출되는 면체가 0.5~5mm의 굵기를 가지며 식물조직상태로 연결되게 한 것이다.The present invention allows to feel a crispy feeling when chewing noodle, such as raw potatoes, the surface cutting sphere (10) and close rotational cutting to enable to pull out the thickness of 0.5 ~ 5mm thick potato such as potatoes and potatoes in the lateral direction The cut-out face is 0.5 ~ 5mm thick and is connected to the plant tissue state.

여기서, 상기 면절사구(10)에 의하여 절삭 인출된 면체를 취식할 수 있게 60~100℃에서 가열숙성하여 실시할 수 있는 것이다.Here, it can be carried out by heating and matured at 60 ~ 100 ℃ so that the cut face drawn out by the surface cutting sphere 10 can be eaten.

또한, 상기 식물조직상태로 연결되게 한 감자류면에서 배출되는 녹말등과 같은 체액으로 인한 변색을 방지하기 위하여 절삭인출되는 면체를 세척하여 실시할 수 있는 것이다.In addition, to prevent discoloration due to body fluids such as starch and the like discharged from the surface of the potato that is connected to the plant tissue state can be carried out by washing the cut out surface.

이하, 본 발명의 제조과정에 대하여 설명하면 다음과 같다.Hereinafter, the manufacturing process of the present invention will be described.

고구마 또는 감자 등과 같은 감자류를 측방향으로 0.5~5mm의 굵기로 절삭 인출할 수 있게한 면절사구(10)와 감자가 밀착 회전절삭되게 하여 길이가 연속되며 식물조직상태로 결합되는 면체를 제조하는 면체 제조과정과, 상기 면체 제조과정을 통하여 절삭 인출되는 면체에서 유출되어 상기 면체의 생삭을 변색시키는 체액을제거할 수 있게 이를 세척하는 면체세척과정과, 상기 면세척과정을 통하여 세척된 면체를 60~100℃에서 5~15분동안 가열숙성하는 가열숙성과정과, 상기 가열숙성과정을 통하여 가열숙성된 면체를 보관이 용이하게 건조하는 건조과정으로 이루어진 것이다.Surface cutting sphere (10) which allows cutting and drawing of potatoes such as sweet potatoes or potatoes with a thickness of 0.5 to 5 mm in a lateral direction, and a surface for producing a surface that is continuous in length and is combined with a plant tissue state by allowing the potatoes to be closely rotated and cut. And a face washing process for cleaning the body body to remove the body fluid discoloring the raw material of the faceted body, which flows out of the faceted body which is cut out through the manufacturing process, and the faceted body manufacturing process; It is composed of a heat aging process of heat aging 5-100 minutes at 100 ℃, and a drying process for easy storage of the heat-aged facet through the heat aging process.

한편, 상기 면세척과정을 통하여 세척된 면을 가열숙성과정을 통하여 가열숙성하지 않고 바로 건조과정을 실시할 수 있는 것이다.On the other hand, the surface washed through the cotton washing process can be carried out immediately without drying the heat through the heat aging process.

이하, 본 발명에 따른 면체 제조장치에 대하여 설명하면 다음과 같다.Hereinafter, the surface manufacturing apparatus according to the present invention will be described.

감자류를 측방향으로 0.5~5mm의 굵기로 절삭인출할 수 있게한 면절사구(10)와, 통상의 구동수단에 의하여 회동되며 감자를 면절삭구측으로 가압하여 밀착회동되게 하는 삽지회동구(20)로 구성한 것이다.The surface cutting tool 10 which cuts out potatoes with the thickness of 0.5-5 mm in the lateral direction, and the insertion rotation tool 20 which is rotated by a normal driving means and presses potatoes to the surface cutting tool side to make a close rotation. It is composed of.

여기서, 상기 면절사구(10)는 밀착회동되는 감자류의 표면에 일정깊이로 0.5~5mm으로 굵기로 분할절개선을 형성하는 분할칼날부(11)와, 상기 분할칼날부(11)에 의하여 0.5~5mm의 굵기로 분할된 감자류의 몸체로부터 판상으로 절삭하는 절삭판부(12)로 구성하여 실시할 수 있는 것이며, 상기 삽지회동구(20)는 상기 면절사구(10)측으로 슬라이딩 이동가능하게 결합되는 슬라이딩몸체(22)와, 상기 슬라이딩몸체(22)에 회동가능하게 축지되고 구동수단에 의하여 회동되며 전면에 다수의 삽지돌기를 돌출형성한 삽지판(21)으로 구성하여 실시할 수 있는 것이다.Here, the surface cutting sphere 10 is 0.5 ~ 5mm by the split blade portion 11 to form a split cut line to a thickness of 0.5 ~ 5mm at a predetermined depth on the surface of the potato to be closely rotated, and 0.5 ~ by the split blade portion 11 It can be carried out by consisting of a cutting plate portion 12 for cutting into a plate from the body of the potato divided into a thickness of 5mm, the insertion pivot 20 is a sliding sliding coupling coupled to the side cutting tool (10) side. The body 22 and the sliding body 22 may be pivotally rotatable and rotated by a driving means, and may be configured by an insertion plate 21 protruding a plurality of insertion protrusions on the front surface thereof.

그리고, 상기 구동수단은 사용자가 수작으로 할 수 있게 삽지판(21)과 축결합되는 회전핸들(31)로 구성하여 실시하거나, 통상의 구동모터로 구성하여 실시할수 있는 것이다.In addition, the driving means may be implemented by the rotation handle 31 is axially coupled to the insertion plate 21 so that the user can be made manually, or may be configured by a conventional drive motor.

한편, 상기한 바와 같이 제조된 감자류면은 건조하지 않은 상태로 냉장보관하였다 조리방법에 따라 다른 양념류를 첨가하여 싱싱한 맛을 느낄 수 있게 조리할 수 있으며, 통상의 면과 같이 끓는 물에 넣어 익혀서 국수와 같이 조리할 수 있는 것이다.On the other hand, the potato noodles prepared as described above are refrigerated and stored in a dry state. Depending on the cooking method, the other seasonings can be added to cook so that the fresh taste can be felt and cooked in boiling water as in the noodles. You can cook like this.

따라서, 본 발명은 고무마와 감자등과 같은 감자류를 면상으로 절삭인출할 수 있게한 면인출구와 밀착 회전절삭되게 하므로서 점성에 의하여 결합된 것이 아니라 식물조직상태로 결합되어 있어 아삭한 맛을 느끼게 할 수 있는 것이다.Therefore, the present invention is not coupled by viscosity but combined in the state of plant tissue to allow the cutting of the potatoes such as rubber, potatoes and the like to cut out the plane on the surface can be felt in a crispy taste will be.

또한, 후가공에 따라 다양 종류의 음식으로 조리할 수 있는 매우 유용한 것이다.In addition, it is very useful that can be cooked in a variety of foods depending on the post-processing.

Claims

Potatoes cotton, characterized in that the cut-out surface is cut 0.5 ~ 5mm thickness of the cutout 10 and the surface of the cut-out is cut to draw the 0.5 ~ 5mm thickness with a thickness of 0.5 ~ 5mm and connected to the plant tissue state.

The method of claim 1;

Potato surface, characterized in that the heat-aged mature at 60 ~ 100 ℃ to eat the cut surface drawn out by the surface cutting sphere (10).

The method of claim 1;

Potatoes surface, characterized in that to wash the cut surface drawn out to prevent discoloration due to body fluids such as starch and the like discharged from the potato surface to be connected to the plant tissue state.

Preparation of the dodecahedron for making cotton cutting sphere 10 and the potato are in close contact with each other in a plant tissue state so that the surface cutting sphere 10 and the potato are closely cut and rotated to cut out the potatoes such as sweet potatoes or potatoes in the size of 0.5 to 5 mm in the lateral direction. Process, and the method of producing a potato noodles, characterized in that the heat aging process of heat aging for 5 to 15 minutes at 60 ~ 100 ℃ washed the hexahedron through the process of manufacturing the icosahedron.

The method of claim 4;

Method for producing a potato noodles, characterized in that for performing a surface washing process to remove the body fluid flowing out of the cutting surface drawn out through the surface manufacturing process to discolor the raw material of the surface.

The surface cutting tool 10 which cuts out potatoes with the thickness of 0.5-5 mm in the lateral direction, and the insertion rotation tool 20 which is rotated by a normal driving means and presses potatoes to the surface cutting tool side to make a close rotation. But with

The surface cutting sphere 10 is a split blade portion 11 to form a split cut line with a thickness of 0.5 to 5 mm at a predetermined depth on the surface of the potato to be closely rotated, and 0.5 to 5 mm by the split blade portion 11 Comprising a cutting plate portion 12 for cutting into a plate from the body of the potato divided into a thickness, the insertion rotation tool 20 is a sliding body 22 coupled to be slidably movable toward the surface cutting sphere 10, and the Potato surface cutting device, characterized in that consisting of the insertion plate 21 is rotatably rotatable on the sliding body 22, rotated by a driving means and protruding a plurality of insertion protrusions on the front surface.