KR20060014224A - A manufacturing process of multicolored cold noodle dish - Google Patents

Abstract

The present invention relates to a manufacturing method of multi-colored cold noodles for providing nutritional health-enhancing cold noodles with various colors using herbs and herbs that are very beneficial to the human body. , 55% by weight of wheat flour, 5% by weight of corn starch, 10% by weight of potato starch, 10% by weight of buckwheat flour, hydrogencarbonate 0.5 wt% sodium, 0.5 wt% of salt mixture was prepared by laminating each dough.

Description

Manufacturing method of multicolored cold noodles {A MANUFACTURING PROCESS OF MULTICOLORED COLD NOODLE DISH}

 1 is a schematic diagram of a manufacturing process of the present invention.

 Figure 2 is an enlarged perspective view of the noodle prepared by the present invention.

Figure 3 is a manufacturing process flow diagram of another embodiment of the present invention.

Figure 4 is an enlarged perspective view of noodle prepared by another embodiment of the present invention.

         ※ Explanation of code about main part of drawing ※

a: yellow b: brown c: black d: red e: green

f: brown g: gray h: dark green 100: cold noodles

The present invention relates to a method for producing a multi-color cold noodle (called "rainbow cold noodle") to provide a nutritional and healthy health cold noodle having a variety of colors using herbs and herbs very beneficial to the human body will be.

In general, the food of cold noodles is widely used regardless of the season, regardless of age or gender. The conventional method of manufacturing cold noodles is made of wheat flour or buckwheat flour, and sweet potato or potato starch is added to it and water and salt are added in an appropriate amount. After kneading this, the noodles are made by extruding them into a separate noodle maker, and water broth or seasoning sauce has been prepared by adding a broth or seasoning sauce that has undergone a separate process.

However, the known cold noodles prepared in this way is a very common and simple ingredient added to the noodle is not only insufficient intake of nutrients but also visually simple, and had a problem that could not have a unique aroma and taste.

Therefore, an object of the present invention is to extract various herbs and herbs rich in taste and nutrition with juice, and the extract is kneaded with wheat flour, corn starch, potato starch, buckwheat flour at an appropriate specific gravity and extruded it with cold noodles for noodle making for cold noodles food The noodles are manufactured to intake rich nutrients, as well as in a variety of colors to create an aesthetic harmony of appearance, and are rich in taste and aroma, which is very beneficial to the human body to further increase appetite. The purpose is to provide cold noodles that can meet the reality.

In the present invention, it is applied to the cold cotton noodle and apply to the human body as a material for harmonizing a variety of nutrients, gardenia, gojija, reeds, missing, upper leaves, round, hemp, leek is applied.

Here, the characteristics and efficacy of each material will be described first.

▼ gardenia (梔子): mainly using the fruit, leaves and roots are also used.

 It is relatively cold in nature and is used as antipyretic for diuresis, eye disease, jaundice, and flowers. It is used as a fragrance because of its fragrance.

Gardenia pigment is very heat-resistant in neutral to mild acid, so it is not destroyed even by high temperature and short time sterilization, so it is very good as a coloring agent for cream or canned chestnut, and it is also a material that can be broadly used because it is easily colored in flour and stable in color.

▼ Gojija (枸杞 子): the fruit of the Gojija tree contains betaine, rutin, vitamins and beta-cysterol is quickly absorbed by the human body, it is effective in protecting the liver function and preventing various adult diseases as well as vision protection. .

▼ keuneun (葛根): 칡 has a warming effect, and gives vitality to the cell warms the body has the effect of promoting blood circulation.

▼ Clarifier (決 明子): in the herbal medicine "seed of the tea" as an medicinal herb containing an anthraquinone derivative is effective in constipation, the stomach is weak digestion or stomach ulcers (健胃), such as stomach ulcers It helps to improve eye fatigue and redness, improve liver function, relieve hangovers, lower blood pressure and lower cholesterol.

▼ upper lobes (桑葉): Mulberry leaves pharmacological effects of diuretic and blood pressure lowering wheat sedation effect, oriental medical effect is also fever (淸 熱) to stop coughing and edema will work.

▼ round: medicinal herbs in the Chinese medicine to strengthen the strength, tonic, Ojakyuk Gi and improve the health of the weak constitution clearly.

 And because it contains a large amount of mucus, it is excellent for skin care, prevents arteriosclerosis, is good for liver dysfunction, good for oil well, and lowers blood sugar, especially for diabetes.

▼ leek: leek is a little warm, taste and sour, not poison.

The aryl component of the leek helps digestion, strengthens the intestines, has a strong jeongjeong (强 精) effect, and clears the blood, improving weakness, beauty, and preventing adult diseases.

▼ e: perennial perennial herb in the herbal medicine called as a mountain drug (山藥) has an excellent effect as a tonic, in addition to dry muscle pain, diabetes, hangover, diarrhea, nerve breakdown, mental weakness, obstruction protection (肺氣 保護), Efficacy in weak constitution.

The present invention, first, in the first step, the gardenia, gojija, reeds, bladder, upper leaf, round, hemp, leek, which is the material of the above-mentioned color extract separately washed clean with water and then dried to a low temperature in a natural state Remove

Next, as a second step, the material of the color extract obtained in the first step is ground using a separate grinder or juicer, and it is removed by filtration by a filtering mechanism (cloth or sieve).

Next, the third step is the kneading process of each material obtained in the second step, the content of each material is mixed in the range of 10-20% by weight relative to the total amount of cold noodles raw materials and the effect of each material if less than If you can not expect more than that, the dough is difficult and the moldability of the noodle is not expected to be the most preferable content is 15%.

The present invention is to reduce the sour and bitter taste of each material while having a distinctive taste that is not common in cold noodles, when the weight ratio of more than 20% by weight relative to the total amount of cold noodles in the range of 2-4% by weight relative to the total amount of cold noodles Mixing is preferably about 4%.

The heat aging method is heat-aged at the same time as the general cold cotton manufacturing process at the temperature of 110 ° C.

Cold noodle prepared by the present invention is quenched at a temperature of -20 ° C or less after packaging, by doing so to maintain the color of the rainbow-colored cold noodle, to maintain a fresh state and to maintain a soft and chewy elasticity do.

Examples of preferred formulations by weight ratio of the present invention are as follows.

Gardenia 19 wt%

Wheat flour 55% by weight

Corn starch 5% by weight

Potato starch 10% by weight

Buckwheat flour 10% by weight

Sodium bicarbonate 0.5 wt%

0.5 wt% salt

The cold noodle powder blended in this way is mixed with water in the usual manner to form a colored dough having a yellow color (a).

Next, 19% by weight of goji berries, brown roots, missing names, upper leaves, round, hemp, and leek,

As described above, the cold noodles are blended with 55% by weight of wheat flour, 5% by weight of corn starch, 10% by weight of potato starch, 10% by weight of buckwheat flour, 0.5% by weight of sodium bicarbonate, and 0.5% by weight of salt. .

When kneading in this way, the dough containing wolfberry is brown (b), the dough containing brown root is black (c), and the dough containing lattice is red (d) and upper leaf. One dough is green (e), the round dough is brown (f), the dough containing hemp is gray (g), and the leek dough is dark green (h). Colored dough is formed, respectively.

The fourth step is the noodle making process by extrusion of each dough.

That is, each of the above-mentioned separate dough is sequentially put into the inlet of the cold noodle maker (noodle making machine) of a known structure and stacked in eight.

Then, the laminated dough is extruded to the exit of the noodle, and yellow (a), brown (b), black (c), red (d), green (e) and chestnut (f) as shown in FIG. , Gray (g), dark green (h) to form a cold noodle noodle 100 is repeated in succession in succession is to produce water-cooled noodle or bibim cold noodle by order after heating and steaming in a conventional manner.

And another embodiment of the present invention will be described.

In the present invention, as shown in FIG. 3, each of the doughs passed through the first, second, and third steps described above is separately added to the inlet of a known cold noodle maker, as shown in FIG. (a), brown (b), black (c), red (d), green (e), brown (f), gray (g), and dark green (h), respectively, to prepare separate cold noodles It is also possible to produce multicolored water chilled noodles or bibim cold noodles which are mixed with each other after steaming noodle.

As described above, the present invention can provide a multi-colored cold noodles for nutritional health promotion while having various colors by using herbs and herbs that are very beneficial to the human body, and chew the taste of noodles, especially in the conventional cold noodles. It is a very useful inventor that can meet the well-being and contribute greatly to the health of the people by being able to take in various nutritions according to the characteristics of each ingredient whose efficacy has been improved by improving the taste with the interest of specificity that could not be felt. will be.

Claims (2)

To each of the color extracting materials containing gardenia, goji berry, brown root, bladder, upper leaf, round, hemp, and leek, respectively, 55% wheat flour, 5% corn starch, 10% potato starch, 10 buckwheat flour A method for producing multicolored cold noodles prepared by laminating the respective kneaded products which are blended by weight%, 0.5% by weight of sodium bicarbonate and 0.5% by weight of salt. The method for producing multicolored cold noodle according to claim 1, wherein each of the above-mentioned doughs containing gardenia, goji berry, brown root, crystallization, upper leaf, round, hemp, and leek is added to each other and mixed with each other as a separate noodle.

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