KR20040104244A - a single noodle pumpkin in the making method - Google Patents

Abstract

PURPOSE: A method of making pumpkin noodles by soaking in boiling water, splitting in half, removing the skin and seeds and then extruding is provided. The product is distributed in semi-dry form without causing change of qualities and can be preserved for a long period of time. CONSTITUTION: A pumpkin is washed, soaked in boiling water for 5 to 20min and then split into half portions, followed by separating the skin and seeds from the contents. Thereafter, the contents are formed into the shape of noodles with a noodle machine, dried, freeze dried and then cut to a predetermined size. The noodles can be coated with additive powder such as glasswort(Salicornia herbacea Linne) or Acanthopanacis Cortex.

Description

Noodle pumpkin and its manufacturing method {a single noodle pumpkin in the making method}

The present invention relates to noodle squash, and more particularly, while maintaining the taste and nutrition of natural noodle squash, while the consumers can easily eat and provide it to consumers by promoting the consumption of noodle squash to promote the health of the national squash and It is to provide a noodle squash and a method of manufacturing the same that can contribute to the income of farmers.

In general, noodles are made from wheat flour and their nutritional value is only carbohydrates.

Therefore, in the physiology of Korean people whose main ingredient is rice, these flour foods often do not fit well, causing indigestion or constipation.

In order to overcome the drawbacks of such flour food, noodles have been recently added with various functional ingredients in flour.

For example, in Patent 122007, sesame seeds, perilla and jujube and soybeans were soaked in water at a water temperature of 15-17 ° C for 8 hours, washed, dehydrated, placed in a freezer at -20 ° C for 2 hours, and taken out in 25% alcoholic beverage. After immersion, take out and dehydrate, steam and dry, and then roasted in a hot plate at 200 ℃ to make a powder, and mixed with yeolmu powder, sorghum powder, tea powder, hawthorn powder, acid powder, and wheat flour, mixed with an aqueous solution of reducing sugar and citric acid It has been disclosed a method for preparing a dietary health food that is poured into powder and kneaded.

In addition, Patent No. 26190 discloses a method for producing mugwort noodles by mixing 10% dehydrated and 0.5% potato juice mixed with boiled mugwort collected in April to May, and mixing the mixture with 76.5% of wheat flour. In Patent No. 29716, raw egg and onion juice are mixed with water for kneading barley noodles to knead barley noodles powder, and then heated with a hot air of 60-65 ° C. while shaping them into noodles. A method for producing barley noodles was obtained by solidifying the noodles of barley noodles.

Patent No. 04200 immersed washed spinach in about 2% of brine for 2-4 hours, and then mixed with degreasing steel to absorb water into the degreasing steel, steamed for 10 minutes to powder and powdered 2% It is disclosed a method for producing green spinach noodles by mixing with CMC and steamed flour or buckwheat flour and kneading with 1% sodium bicarbonate and 10% salt solution.

In Patent No. 6621, raw acorns are cut into 4 to 5 mm and precipitated for 10 hours in brine containing 1.5 g of salt per 100 g of water. Acorn powder is mixed with corn starch at a ratio of 6: 4 to give adhesiveness, and the dough is mixed with 3: 7 ratio in 50 ° C seaweed broth boiled with seaweed and kneaded, and the dough is heated with a pressure noodle machine. A method of producing acorn noodles at a pressure of 1.5 kg / cm 2 while generating was disclosed.

As such, in the past, when a specific raw material, that is, potato raw material, is added to a mixture of flour and salt, potato noodles (sujebi), glutinous rice noodles are used, glutinous rice noodles are used, and buckwheat noodles are included. The names of the raw materials added in small amounts to this flour are given.

On the other hand, zucchini is higher in calories than other vegetables, especially rich in dietary fiber components, high content of beta-carotene and vitamin A, which is effective in preventing cancer and obesity, has been used for food or medicinal use.

In particular, among pumpkins, noodle pumpkins with well-developed dietary fiber have different characteristics from ordinary pumpkins because they have a characteristic of being loosened after being boiled in hot water.

Noodle squash has been used as a crop when it has been famine for a long time, but recently, with the improvement of the national economy and the growing number of diseases such as obesity, diabetes and other health problems, it is a dietary fiber rich pumpkin. It is newly illuminated.

Until now, the noodles have been used in a very limited manner, such as simply boiled or boiled with seasoning, and after being boiled, extracting dietary fiber and using it as a supplementary food.

This is the biggest drawback in that the distribution period of the noodle squash harvested from the open field is not processed at all, and the distribution period does not exceed 7 days.

In addition, when a consumer purchases it, more by-products (shells and seeds) are generated than the amount of food eaten, which is a factor that consumers are reluctant to deal with.

Noodle squash was distributed only in certain seasons (summer season), which did not appeal to consumers.

The reason why the noodle squash did not get a big response to the consumers is that the biggest problem is that the distribution period and the preservation period are not long by circulating the noodle squash in the raw state.

The present invention is to promote the health of the public by widely distributing health food noodle pumpkin to the general consumer by semi-processing and circulating it so that it can be easily purchased at supermarkets or convenience stores in other seasons other than the season of cultivation. I want to make a big contribution, and that is the purpose.

In addition, the present invention has another object to greatly contribute to improving the income of farmers by promoting the consumption of noodles pumpkin.

Another object of the present invention is another object to be able to be used as four seasons favorite food that does not deteriorate even if preserved for a long time while maintaining the taste and nutrition of noodle pumpkin.

To this end, in the present invention, the ripe noodle squash fruit is picked from the mountain area, and the surface of the fruit is washed with clean water, and the washed noodle pumpkin is boiled by applying heat for a predetermined time, and then cut in half to separate the shell and seeds. After extracting the contents and making them into a cotton noodle form, they are semi-dried and vacuum-packed and then frozen in a certain unit size (capacity) so that they can be easily distributed and traded like conventional refrigerated foods in supermarkets and convenience stores. I am doing it.

Hereinafter, the configuration and action effects according to a preferred embodiment of the present invention in more detail.

The life of the present invention is to remove the seeds and shells from the noodle squash to form a noodle-shaped noodle by using the contents of the rest, the noodle noodle noodles are vacuum-packed in a form of packaging in a predetermined unit capacity in a state of rapid cooling after semi-drying It is characterized by being provided.

In addition, the noodle pumpkin of the present invention is the step of selecting the noodle pumpkin cultivated in the open field; Washing the surface of the selected noodle pumpkin with clean water; Dipping the washed noodles pumpkin in boiling water heated for a predetermined time using a heating means; Cutting the boiled noodle squash with a knife or cutter; Separating and extracting the cut noodle pumpkin into shells, seeds and contents; Discarding the separated shells and seeds, and the remaining noodles and the contents are noodle-making noodles using a noodle making machine; Semi-drying the noodles with noodles; Quick freezing the semi-dried noodles noodles; Cutting the deep-frozen noodles noodles to a certain size and placing them in a vacuum wrapping paper at a predetermined unit capacity, removing all air in the vacuum wrapping paper and then sealing them; It consists of the steps of packing and packing the finished product in vacuum.

As described above, the present invention first selects only high quality noodle squash from noodle squash grown in the open field.

Selected noodle squash is washed with fresh water or automatic dishwasher to clean the surface of the fruit.

The washed noodle squash is soaked in boiling water in a container equipped with heating means for 5 to 20 minutes and boiled until the noodles are gone. In this case, a method of steaming the noodle pumpkin by using a double container having a constant size or using high temperature steam may not be wide in the water to cut the noodle pumpkin directly.

Take out all the boiled noodles and cut them in half using a knife or a cutter equipped with a cutter, and then separate the shell, seeds, and noodles from the sliced noodles in cold water.

At this time, the separated shells and seeds are collected together and discarded.

However, if the shape of the noodle is unstable, you can mix the noodle and the contents together, and then noodle them again to form a noodle noodle using a separate noodle machine and mold them into new noodle.

The additives are uniformly cut on the noodles by applying a separate additive powder, such as a potwort or an ogapi, useful for human consumption to the outer circumference of the noodle pumpkin noodle extracted in this way or by soaking in the water where the additive is dissolved for a certain time. To help.

The additive described above may be used as long as it is a material useful for humans in addition to the additives described above.

The noodle squash is semi-dried so that a part of the water is evaporated by passing through a dryer maintaining a high temperature state, and then the semi-dried noodle squash is frozen and frozen and cut and weighed to a certain size and capacity.

The weighed noodles pumpkin is packaged to be packed in a vacuum packing paper of a certain size, and the noodles pumpkin packed in the packing paper is sealed in a vacuum state by removing all the air in the packaging paper, and the producted noodles pumpkin is stored in a freezer freezer.

Noodles produced in this way is supplied to the supermarket or convenience store that consumers usually find and then sold in the chilled state, the seller can supply regardless of the season, so that consumers can purchase it.

As described above, the present invention does not supply the noodle cultivated in the mountain to the consumer in its original state, and is semi-processed to facilitate distribution and storage so that the consumer can be continuously provided with a better dried food.

In addition, the seller can reduce the other losses in discarding the noodle squash that has not been consumed as before by processing semi-processed and frozen foods, economical, and can be distributed in the state of processed foods, which can greatly contribute to maximizing profits.

In addition, the noodle pumpkin of the present invention can be used very usefully in each home as well as postpartum cookery, large restaurants, restaurants.

As can be seen from the above, according to the present invention, by extracting the noodle bale of noodle squash prepared in the form of semi-dried processed foods and configured to be distributed, not only can it be stored for a longer period of time without being processed as before, There is an advantage that there is no fear of deterioration or damage easily.

And the noodle squash prepared by the manufacturing method of the present invention has no damage to taste and nutrition, the chewing feeling is also good, and the raw noodles with the unique taste and nutrition of pure noodles without any additional contents are intact. By providing Noodles with Pumpkin, dietary fiber-rich health foods can be easily consumed by the general public, greatly contributing to the improvement of national health and contributing to the improvement of farm income.

Claims (2)

Boiled noodles are made by removing the seeds and shells from the zucchini to make noodles in the form of noodles, and the noodles are served in a vacuum-packed form in a package with a unit capacity under rapid cooling after semi-drying. Noodle soup featuring. Claims [1] A method for preparing noodle squash, comprising: selecting noodle squash grown in open field; Washing the surface of the selected noodle pumpkin with clean water; Soaking the washed noodles in boiling water; Cutting the boiled noodle pumpkin in half; Separating shells and seeds and noodles and contents from the cut noodle squash; Noodle and noodles in the form of noodles; Semi-drying the noodles with noodles; Quick freezing the semi-dried noodles noodles; Cutting the deep-frozen noodles noodles to a certain size and placing them in a vacuum wrapping paper at a predetermined unit capacity, removing all air in the vacuum wrapping paper and then sealing them; Noodles pumpkin manufacturing method comprising the step of shipping the vacuum-packed finished product.