KR20040068800A - Manufacturing method for powdered food containing bracken and that food - Google Patents
Manufacturing method for powdered food containing bracken and that food Download PDFInfo
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- KR20040068800A KR20040068800A KR1020030005345A KR20030005345A KR20040068800A KR 20040068800 A KR20040068800 A KR 20040068800A KR 1020030005345 A KR1020030005345 A KR 1020030005345A KR 20030005345 A KR20030005345 A KR 20030005345A KR 20040068800 A KR20040068800 A KR 20040068800A
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- fern
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 240000005893 Pteridium aquilinum Species 0.000 title abstract description 10
- 235000009936 Pteridium aquilinum Nutrition 0.000 title abstract description 10
- 235000013305 food Nutrition 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 37
- 235000012149 noodles Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 235000012054 meals Nutrition 0.000 claims description 9
- 239000002075 main ingredient Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 abstract description 3
- 235000001779 Pteridium aquilinum subsp latiusculum Nutrition 0.000 abstract description 2
- 241001491006 Pteridium aquilinum subsp. latiusculum Species 0.000 abstract description 2
- 240000004922 Vigna radiata Species 0.000 abstract 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 6
- 241000985694 Polypodiopsida Species 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- MQVRGDZCYDEQML-UHFFFAOYSA-N Astragalin Natural products C1=CC(OC)=CC=C1C1=C(OC2C(C(O)C(O)C(CO)O2)O)C(=O)C2=C(O)C=C(O)C=C2O1 MQVRGDZCYDEQML-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000009161 Espostoa lanata Nutrition 0.000 description 1
- 240000001624 Espostoa lanata Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229960002989 glutamic acid Drugs 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- JPUKWEQWGBDDQB-QSOFNFLRSA-N kaempferol 3-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O JPUKWEQWGBDDQB-QSOFNFLRSA-N 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000003368 psychostimulant agent Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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
Description
본 발명은 고사리를 함유한 분식(粉食)의 제조방법에 관한 것으로, 고사리 줄기, 뿌리를 건조한 분말 또는 고사리 뿌리로부터 얻은 전분을 이용하여 빵, 만두피 및 라면, 국수, 냉면, 당면 등의 각종 면류를 제조할 수 있다.The present invention relates to a method for producing a bracken-containing meal, using various kinds of noodles such as bread, dumpling skin and ramen noodles, noodles, cold noodles, vermicelli, etc. using starch obtained from dried powder or bracken root. It can manufacture.
고사리는 참고사리과(Pteridium aquilinum var. latiusculum (DESV.) UNDERW)에 속하는 다년생 양치식물로 뿌리줄기 식물이다.The fern is a perennial fern that belongs to the Pteridium aquilinum var.latiusculum (DESV.) UNDERW and is a root stem plant.
고사리 성분 가운데는 석회질과 칼슘과 칼륨 등 무기질 성분이 많아서 이것을 먹으면 이나 뼈가 튼튼해진다고 한다. 그밖에도 아미노산류인 아스파라긴과 글루타민산, 플라보노이드의 일종인 아스트라갈린 등 특수성분이 다량 함유된 영양가 높은 우수한 식품이다. 한방에서 지칭하는 생약명은 궐분, 궐채, 궐기근, 고사리근이며, 가을에 잎이 떨어지면 뿌리를 캐어 물에 깨끗이 씻어 가루로 만든다. 이 가루는 자양 강장제로 이용되며 해열의 효과도 크다고 한다.Among the ferns, there are many minerals such as lime, calcium, and potassium, which are said to make bones stronger. In addition, it is a highly nutritious food containing a large amount of special ingredients such as amino acids, asparagine, glutamic acid, and flavonoids, astragalin. The herbal medicines referred to in oriental medicine are the mugwort, chaechae, kunggigi, fern root. When the leaves fall in autumn, the roots are dug up and washed with water to make powder. This powder is used as a nourishing tonic and is said to have great antipyretic effects.
고사리의 어린 잎과 뿌리는 정신 흥분제로 이용되며 해열, 이뇨 등에 효능이 있어 한방에서 설사, 황달, 대하증 치료제로 쓰여 왔다. 고사리를 활용한 민간요법들로는 불면증에 고사리를 물에 달여서 먹고, 치질에는 고사리 말린 것을 주전자에 넣고 끓이면서 구멍으로 나오는 김을 쏘이면 좋다고 한다. 각종 종기에는 가루로 만들어 뿌리면 효과가 있고 실고사리의 뿌리줄기는 젖앓이 초기에 짓찧어 붙이면 좋다.The young leaves and roots of ferns are used as psychostimulants and are effective for fever and diuresis. Folk remedies that use bracken are said to be eaten with insomnia and bracken in water. For hemorrhoids, dried bracken is put in a kettle and boiled with steaming from the hole. Various boils are effective when sprayed into powder, and the root stem of silgori can be crushed at the beginning of lactation.
고사리를 이용한 요리 중에서도 고사리 나물은 말린 고사리를 물에 충분히 불려 양념해 볶아서 만드는 전통 깊은 요리이다.Among fern-based dishes, fern herb is a traditional deep dish made by marinating dried fern in water.
최근에는 여러 기능성 성분을 함유한 식품들이 개발되어 출시되고 있으며, 특히 바쁜 현대인의 생활과 관련하여 밥 대신에 분식이 선호되고 있다.Recently, foods containing various functional ingredients have been developed and released. In particular, snacks are preferred instead of rice in relation to busy modern people.
이러한 분식류에 상기와 같은 고사리의 여러 좋은 성분들을 접목시킨 다면 식품을 섭취하는 소비자의 건강에 일조할 수 있음은 물론 새로운 수요 창출에 이바지 할 수 있을 것이다.Incorporating such ferns into many good ingredients such as ferns can contribute to the health of consumers who consume food and contribute to the creation of new demand.
또한 고사리에 대한 수요 증대를 통하여 열악한 현실에 있는 농촌 경제에 새로운 활로를 타개할 수 있을 것이다.Increasing demand for ferns will also open up new paths to poor rural economies.
본 발명은 상기와 같은 고사리를 이용한 분식의 제조방법을 제공하기 위하여 안출된 것으로서, 고사리 줄기 및 뿌리의 분말이나 뿌리로부터 얻은 전분을 이용한기능성 식품의 제조방법을 제공하는 것을 목적으로 한다.The present invention has been made in order to provide a method for producing a meal using a fern as described above, and an object of the present invention is to provide a method for producing a functional food using starch obtained from powder or root of fern stem and root.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 고사리를 함유한 분식의 제조방법은 육수의 제조단계; 분식 주재료 분말과 고사리 분말의 혼합단계; 육수로 소맥-고사리 혼합분말을 반죽하는 단계; 및 소맥-고사리 반죽을 성형하는 단계를 포함하여 이루어진다.Method of producing a meal containing fern according to the present invention in order to achieve the above object is a production step of broth; Mixing the main ingredient powder and the fern powder; Kneading the wheat-fern mixed powder with broth; And forming a wheat-fern dough.
본 발명에서 '고사리 분말'이란 고사리의 줄기 또는 뿌리를 채취-정제-건조한 후 갈아서 얻어진 분말을 의미한다. 일반적으로 생고사리는 떫고 비린 맛이 있으므로 소금물에 삶아서 건조한 후 출하되는 것이 일반적이고, 분식으로 가공하기에는 분말이 적합하다.In the present invention, the 'fern powder' refers to a powder obtained by grinding, purifying and drying the stem or root of the fern. In general, raw bracken has a thin, fishy taste, so that it is generally boiled in salted water and dried and then shipped, and powder is suitable for processing by powder.
또한 상기 '고사리 분말'이란 고사리 뿌리로부터 얻어진 전분을 포함하는 개념이다. 이러한 고사리 뿌리 전분은 뿌리를 채취하여 정제한 후, 분쇄-여과-침전-분말수득-분말건조 과정을 거쳐 얻어진다.In addition, the 'fern powder' is a concept including the starch obtained from the root of the fern. The fern root starch is obtained by refining the roots, and then grinding, filtration, sedimentation, powder obtaining, and powder drying.
그러므로 본 발명에서 '고사리 분식'이란 이러한 고사리 줄기 및 뿌리의 분말이나 고사리 뿌리로부터 얻어진 전분을 함유한 분식(粉食)을 나타낸다.Therefore, in the present invention, 'fern fern' refers to a meal containing starch obtained from powder of fern stem and root or fern root.
이러한 고사리 분말은 전체 중량 대비 1 내지 30 중량%, 바람직하기로는 10 내지 20 중량% 함유되는 것이 제조단가, 영양비, 맛 등을 고려하여 적합하다.The fern powder is preferably contained in 1 to 30% by weight, preferably 10 to 20% by weight relative to the total weight in consideration of manufacturing cost, nutritional ratio, taste and the like.
상기 '분식'이란 주식인 밥을 대체할 수 있는 여러 음식을 말하는 것으로, 빵, 미숫가루, 씨리얼, 만두피, 과자를 비롯하여 라면(생면 포함), 국수(생면 포함), 메밀국수, 막국수, 냉면, 당면 등의 면류를 포함한다.The 'snack' refers to a variety of foods that can replace the staple rice, bread, rice flour, cereals, dumplings, sweets, ramen (including raw noodles), noodles (including raw noodles), soba noodles, makguksu, cold noodles, It includes noodles, such as vermicelli.
또한 이러한 분식 종류들에 사용되어온 상기 '주재료인 분말'은 밀가루(소맥분), 쌀가루, 녹말, 메밀가루, 콩가루, 고구마전분, 보리가루 및 이들의 조합을 포함하는 개념이다.In addition, the 'main powder' has been used in these types of food is a concept including flour (wheat flour), rice flour, starch, buckwheat flour, soy flour, sweet potato starch, barley flour and combinations thereof.
상기 성형단계는 원하는 제품의 일반적인 형상으로 반죽을 성형하는 것으로, 면 종류일 경우에는 압출기에서 면발을 뽑아내는 공정일 것이다.The molding step is to mold the dough into the general shape of the desired product, in the case of the type of cotton will be a process of extracting the cotton ball from the extruder.
다음의 공정은 기본적으로 이러한 고사리 분식 중 반죽과정을 거쳐 제조될 수 있는 제조방법과 관련된 예들을 기술한 것이다.The following process basically describes examples related to the manufacturing method that can be prepared through the kneading process of the bracken.
고사리 라면의 제조Production of Fern Ramen
1.육수의 제조 1. Preparation of broth
먼저 품질이 좋은 닭 또는 소고기, 마늘, 백설탕, 양파, 소금을 준비하여, 압력솥에 넣고 물을 넣어 약 2시간 삶아 국물을 우려낸다.First, prepare high quality chicken or beef, garlic, white sugar, onion, salt, put it in a pressure cooker and boil it for about 2 hours to boil the broth.
이러한 육수는 사실 여러 변형이 가능하고 상기 재료는 가장 일반적인 것이다.This broth can in fact be modified in many ways and the material being the most common.
2.분말 혼합단계 2. Powder Mixing Step
다음의 재료들을 잘 혼합한다.Mix the following ingredients well.
소맥정제분 : 73 중량%Wheat flour: 73 wt%
고사리 뿌리 전분 : 20 중량%Fern Root Starch: 20% by weight
식용정제소금 : 2.5 중량%Edible refined salt: 2.5 wt%
소다 : 0.5 중량%Soda: 0.5 wt%
고구마전분 : 2 중량%Sweet potato starch: 2 wt%
비타민C : 0.5 중량%Vitamin C: 0.5 wt%
비타민E : 0.5 중량%Vitamin E: 0.5 wt%
계란 : 1 중량%Eggs: 1 wt%
3.반죽단계 3. Dough step
혼합된 분말을 육수로 반죽한 후, 필요할 경우 열화기에서 10 내지 15분간 숙화시킨다.The mixed powder is kneaded with broth and then aged for 10-15 minutes in a deteriorator if necessary.
4.압연출사공정 4. Rolling emission process
다음으로 반죽을 압출기로 압연출사 공정하여 면을 뽑아 낸다.Next, the dough is rolled out with an extruder to extract the noodles.
다음으로 면을 증숙기를 이용한 증숙하고(95 내지 100℃, 100 내지 150초간, 0.03MP 내지 0.05MP), 면을 잘라 일정 형태로 만드는 집면공정, 튀김공정(135 내지 155℃) 및 냉각공정을 거쳐 포장하여 라면을 제조할 수 있다.Next, steam the noodles using a steamer (95 to 100 ℃, 100 to 150 seconds, 0.03 MP to 0.05 MP), and then go through the cotton process to cut the noodles into a certain shape, frying process (135 to 155 ℃) and cooling process Ramen can be prepared by packaging.
일반적인 스프제조와 관련한 설명은 생략하였다.The description of the general soup production is omitted.
고사리 국수의 제조방법How to Make Fern Noodles
1.육수의 제조 1. Preparation of broth
육수의 제조는 상기 라면의 제조와 같다.The preparation of the broth is the same as that of the ramen.
2.분말 혼합단계 2. Powder Mixing Step
다음의 재료들을 잘 혼합한다.Mix the following ingredients well.
소맥정제분 : 73 중량%Wheat flour: 73 wt%
고사리 뿌리 전분 : 20 중량%Fern Root Starch: 20% by weight
식용정제소금 : 2.5 중량%Edible refined salt: 2.5 wt%
소다 : 4 중량%Soda: 4% by weight
비타민C : 0.5 중량%Vitamin C: 0.5 wt%
3.반죽단계 3. Dough step
혼합된 분말을 육수로 반죽한 후, 필요할 경우 열화기에서 10 내지 15분간 숙화시킨다.The mixed powder is kneaded with broth and then aged for 10-15 minutes in a deteriorator if necessary.
4.압연출사공정 4. Rolling emission process
다음으로 반죽을 압출기로 압연출사 공정하여 면을 뽑아 낸다.Next, the dough is rolled out with an extruder to extract the noodles.
다음으로 면을 절단하고, 건조한다.Next, the noodles are cut and dried.
건조는 실온의 저온에서 중온(30 내지 40℃)을 거쳐 고온(45 내지 50℃)을 거친 후 다시 조온으로 온도를 내리는 방식으로 진행된다.The drying is performed by passing the medium temperature (30 to 40 ℃) at high temperature (45 to 50 ℃) at a low temperature of the room temperature and then lowering the temperature to the temperature again.
이어서 포장을 해주면 된다.Then pack it.
고사리 냉면의 제조방법How to Make Fern Cold Noodles
1.육수의 제조 1. Preparation of broth
육수의 제조는 상기 라면의 제조와 같다.The preparation of the broth is the same as that of the ramen.
2.분말 혼합단계 2. Powder Mixing Step
다음의 재료들을 잘 혼합한다.Mix the following ingredients well.
보리정제분 : 50 중량%Barley flour: 50 wt%
메밀가루 : 25 중량%Buckwheat flour: 25% by weight
고사리 뿌리 전분 : 20 중량%Fern Root Starch: 20% by weight
식용정제소금 : 2.5 중량%Edible refined salt: 2.5 wt%
고구마전분 : 2.5 중량%Sweet potato starch: 2.5 wt%
상기 재료를 잘 혼합하여 육수로 반죽한 후, 필요할 경우 열화기에서 숙화시킨 후, 반죽을 압출기로 압연출사하여 면을 뽑고, 면을 절단하여 포장한다.The material is mixed well and kneaded with broth, then aged in a deteriorator if necessary, followed by rolling out the dough with an extruder to extract the noodles, cutting the noodles and packing them.
이상에서 설명한 바와 같은 본 발명의 고사리 분식의 제조방법은 고사리 줄기 및 뿌리의 분말이나 뿌리로부터 얻은 전분을 여러 분식에 혼합하여 고사리의 기능성을 현대인이 쉽게 섭취할 수 있도록 하며, 새로운 수요의 창출과 농촌경제 발전에 이바지 할 수 있다.As described above, the method for producing fern powder according to the present invention may mix starch obtained from fern stem and root powder or roots into various types of meals to enable modern people to easily consume the functionality of the fern, and to create new demands and rural areas. It can contribute to economic development.
이상에서 설명한 본 발명의 고사리 분식 제조방법에서 분식, 특히 라면, 국수, 냉면과 관련된 기술과 고사리 뿌리로부터 전분을 얻는 방법은 생략되어 있으나, 이는 통상의 공지된 기술로서 당업자라면 이를 추측·추론할 수 있다.In the method of manufacturing fern powder of the present invention described above, techniques related to food, especially ramen noodles, cold noodles, and methods of obtaining starch from fern roots are omitted, but these are well known techniques, which can be inferred and inferred by those skilled in the art. have.
또한 각 제조단계를 제한적인 연관 관계속에서 설명하였으나, 이러한 제조공정들은 당업자에 의하여 다양하게 변형·조합으로 실시될 수 있으며, 이 경우 이러한 변형·조합들은 고사리 분말과 관련한 본 발명의 사상에 따른 것으로 이해되어야 하며, 따라서 본 발명의 범위에 속하는 것으로 해석되어야 한다.In addition, although each manufacturing step has been described in a limited relationship, these manufacturing processes can be carried out in various modifications and combinations by those skilled in the art, in which case such modifications and combinations are in accordance with the spirit of the present invention with respect to fern powder It should be understood that the present invention should be interpreted as falling within the scope of the present invention.
Claims (8)
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| KR1020030005345A KR20040068800A (en) | 2003-01-27 | 2003-01-27 | Manufacturing method for powdered food containing bracken and that food |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880013470A (en) * | 1987-05-04 | 1988-12-21 | 손종해 | How to Make Noodles with Kale as Main Ingredient |
| KR20000012204A (en) * | 1999-08-03 | 2000-03-06 | 연선흠 | Method of manufacturing a powdered food |
| KR20010044478A (en) * | 2001-02-24 | 2001-06-05 | 임승수 | Noodles composite added with Polygonati Rhizoma Powder |
| KR20010048409A (en) * | 1999-11-26 | 2001-06-15 | 김탁 | Making method of noodle using drying powder in a spice vegetables |
| KR20010084126A (en) * | 2000-02-23 | 2001-09-06 | 황의엽 | Manufacturing method for noodles |
| KR20020092766A (en) * | 2001-06-05 | 2002-12-12 | 신영칠 | Noodles and Soups Containing Bear Sprouts |
| KR20040028453A (en) * | 2002-09-30 | 2004-04-03 | 장재완 | Cold Noodle Making Method Using Fern Starch |
-
2003
- 2003-01-27 KR KR1020030005345A patent/KR20040068800A/en not_active Application Discontinuation
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880013470A (en) * | 1987-05-04 | 1988-12-21 | 손종해 | How to Make Noodles with Kale as Main Ingredient |
| KR20000012204A (en) * | 1999-08-03 | 2000-03-06 | 연선흠 | Method of manufacturing a powdered food |
| KR20010048409A (en) * | 1999-11-26 | 2001-06-15 | 김탁 | Making method of noodle using drying powder in a spice vegetables |
| KR20010084126A (en) * | 2000-02-23 | 2001-09-06 | 황의엽 | Manufacturing method for noodles |
| KR20010044478A (en) * | 2001-02-24 | 2001-06-05 | 임승수 | Noodles composite added with Polygonati Rhizoma Powder |
| KR20020092766A (en) * | 2001-06-05 | 2002-12-12 | 신영칠 | Noodles and Soups Containing Bear Sprouts |
| KR20040028453A (en) * | 2002-09-30 | 2004-04-03 | 장재완 | Cold Noodle Making Method Using Fern Starch |
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