KR20070099314A - Fabrication method for rainbow knife-cut noodles - Google Patents

Fabrication method for rainbow knife-cut noodles Download PDF

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KR20070099314A
KR20070099314A KR1020060030609A KR20060030609A KR20070099314A KR 20070099314 A KR20070099314 A KR 20070099314A KR 1020060030609 A KR1020060030609 A KR 1020060030609A KR 20060030609 A KR20060030609 A KR 20060030609A KR 20070099314 A KR20070099314 A KR 20070099314A
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rainbow
noodles
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dough
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구명서
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00Function of food ingredients
    • A23V2200/04Colour
    • A23V2200/044Colouring

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Abstract

A method of manufacturing rainbow colored knife-cut noodles by mixing powder or juice of various vegetables or fruits is provided to obtain the noodles having improved eating quality and containing phytochemicals in large quantities. Each of vegetables or fruits of 10 to 30% by weight is mixed with 60 to 70% by weight of wheat flour and 10 to 20% by weight of water and kneaded. The dough is extruded and cut with a noodle making machine or knife. The vegetables or fruits contain a red composition comprising a tomato, water melon, Schizandra fruit or red pepper, an orange color composition comprising a carrot, orange, mandarin or persimmon, a yellow color composition comprising a sweet pumpkin, sweet potato, apricot, peach or corn, a green color composition comprising cabbage, leek, broccoli, spinach or kiwi, a blue color composition comprising an eggplant or blue berry, a deep blue color composition comprising a black bean, black rice, black sesame, eggplant or blue berry and a violet composition comprising a grape, red bean or red cabbage.

Description

무지개 칼국수 제조 방법{FABRICATION METHOD FOR RAINBOW KNIFE-CUT NOODLES}How to make rainbow kalguksu {FABRICATION METHOD FOR RAINBOW KNIFE-CUT NOODLES}

도 1은 본 발명의 바람직한 실시예에 따른 무지개 칼국수 제조 방법을 나타낸 흐름도. 1 is a flow chart showing a rainbow kalguksu manufacturing method according to a preferred embodiment of the present invention.

<도면의 주요 부분에 대한 부호의 설명><Explanation of symbols for main parts of the drawings>

S10 : 무지개색 조성물 제조 과정 S20 : 무지개색 반죽 제조 과정S10: manufacturing process of the rainbow color composition S20: manufacturing process of the rainbow color dough

S30 : 무지개색 제면 과정 S40 : 분할 과정S30: rainbow color noodle process S40: split process

S50 : 단위 포장 과정S50: unit packaging process

본 발명은 칼국수 제조 방법에 관한 것으로서, 특히 고유의 작용을 가진 7가지 색깔로 이루어진 무지개 칼국수의 제조 방법에 관한 것이다.The present invention relates to a method for producing kalguksu, and in particular, to a method for producing rainbow kalguksu consisting of seven colors with inherent functions.

통상적으로, 칼국수는 밀가루 반죽을 방망이로 얇게 밀어 칼로 가늘게 썰어 서 장국과 함께 끓인 더운 국수를 말한다. 상기 칼국수는 부가되는 재료에 따라 닭칼국수, 버섯칼국수, 해물칼국수, 바지락칼국수, 감자칼국수 등으로 나뉜다. 최근 칼국수의 위암 발생 억제 기능이 증명됨에 따라 칼국수에 대한 관심도 높아지고 있다. Typically, kalguksu refers to hot noodles that are boiled with jangguk by thinly slicing the dough with a bat and thinly cutting it with a knife. The kalguksu is divided into chicken kalguksu, mushroom kalguksu, seafood kalguksu, clam kalguksu and potato kalguksu according to the added material. Recently, as the function of suppressing gastric cancer occurrence of kalguksu is increasing, interest in kalguksu is also increasing.

한편, 대한민국 공개특허공보 제95-5180호 "순채소즙 무지개 국수"에는 "제빵, 제면시 첨가물로써의 해초분말, 제빵, 제면시 반죽매체로써의 푸추채소즙, 백색근채즙, 당근즙, 해초즙과 이를 반죽하여 상하로 이층 이상의 색깔을 낸 국수"가 개시된 바 있다. Meanwhile, Korean Patent Application Publication No. 95-5180 "Pure Vegetable Juice Rainbow Noodles" includes "seaweed powder as an additive during baking and making noodles, puchu vegetable juice as a dough medium for baking and making noodles, white root juice, carrot juice, and seaweed. Juice and noodle that kneaded it up and down two or more layers of color "has been disclosed.

또한, 대한민국 공개특허공보 제2001-73487호 "식물체를 이용한 복합색 면류 제조방법"에는 "밀가루 및 전분에 물과 부원료 및 식용식물이나 약리식물의 즙이나 색소침출액을 5 ~ 10%씩 각각 첨가한 반죽을 제조하여 10 ~ 15cm 두께의 직사각형으로 편 다음, 순서대로 겹치게 하여 롤러로 반죽의 두께를 조절하고 제면기 또는 식칼 등으로 절단하여 복합색 면가락을 만들거나 각각의 반죽을 압출 성형기를 이용하여 순차적으로 압출성형하여 복합색 면가락을 형성하는 생면 제조 방법."이 개시된 바 있다. In addition, Korean Laid-Open Patent Publication No. 2001-73487 "Method of manufacturing multi-colored noodles using plants" includes the addition of 5 to 10% of juice and pigment leaching solution of flour, starch, water, side ingredients, edible plants and pharmacological plants, respectively. Dough is made into 10 ~ 15 cm thick rectangles, and then overlaps in order to adjust the thickness of the dough with a roller and cut with a noodle or kitchen knife to make multi-colored cotton chops, or each dough in sequence using an extrusion molding machine. And a method for producing raw noodles which are formed by extrusion molding to form a composite color chopstick.

그러나, 상술한 바와 같은 종래의 칼국수 제조 방법들은 시각적인 요소를 가미하기 위해 몇 가지 색상을 가진 칼국수의 제조 방법들을 제시하고 있으나, 영양 기능이나 생리 효과적인 측면보다는 시각적인 면에만 중점을 두어 소비자들로부터 외면당하는 문제점이 있었다. However, the above-described conventional methods for making kalguksu have several colors for producing kalguksu in order to add visual elements, but they focus on visual aspects rather than nutritional functions and physiological effects. There was a problem of being ignored.

상기와 같은 문제점을 해결하기 위하여 본 발명의 목적은 생리 활성 물질이 풍부하게 함유되어 노화 방지, 질병 예방 및 건강 증진에 도움을 주는 무지개 칼국수 제조 방법을 제공하는데 있다. In order to solve the above problems, an object of the present invention is to provide a rainbow kalguksu manufacturing method that is rich in physiologically active substances to help anti-aging, disease prevention and health promotion.

본 발명의 다른 목적은 섭취자의 시각적 식감을 높이기 위해 서로 다른 색깔을 가진 국수면을 다양한 방식으로 배열한 무지개 칼국수 제조 방법을 제공하는데 있다. Another object of the present invention is to provide a rainbow kalguksu manufacturing method in which noodle noodles with different colors are arranged in various ways to enhance the visual texture of the intake.

상기와 같은 목적을 달성하기 위하여 본 발명은 토마토-수박-오미자-고추 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 빨강 조성물과, 당근-오렌지-귤-감 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 주황 조성물과, 단호박-고구마-살구-복숭아-옥수수 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 노랑 조성물과, 양배추-부추-브로콜리-시금치-키위 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 초록 조성물과, 가지-블루베리 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 파랑 조성물과, 검은콩-흑미-흑임자 중 어느 하나 이상의 분말이나 추출즙 및 상기 파랑 조성물의 혼합로 이루어진 남색 조성물과, 포도-팥-적채 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 보라 조성물을 각각 제조하는 무지개색 조성물 제조 과정과; 각각의 색상 조성물 10 ~ 30중량%에 각각 밀가루 60 ~ 70중량% 및 물 10 ~ 20중량%를 배합하여 반죽을 하는 무지개색 반죽 제조 과정과; 상기 무지개색 반죽 제조 과정에서 완성된 색상별 반죽을 각각 제면기 혹은 칼로 절단하여 국수면을 형성하는 무지개색 제면 과정을 포함함을 특징으로 하는 무지개 칼국수 제조 방법을 제공한다.In order to achieve the above object, the present invention is an orange composition consisting of any one or more powder or extract juice of carrot-orange-tangerine-persimmon and red composition composed of any one or more powders or extract juices of tomato-watermelon-Schisandra-pepper A composition, a yellow composition consisting of powder or extract juice of any one or more of sweet pumpkin, sweet potato, apricot, peach, or corn, an green composition consisting of powder or extract juice of one or more of cabbage, leek, broccoli, spinach, and kiwi; -A blue composition consisting of powder or extract juice of any one or more of blueberries, a navy blue composition consisting of a mixture of powder or extract juice of any one or more of black bean-black rice-black sesame seeds and the blue composition, and grape-red beans-red pepper Rainbow composition, each producing a purple composition consisting of one or more powders or extracts Step; Rainbow color dough manufacturing process of kneading by mixing 10 to 30% by weight of each of the color composition 10 to 30% by weight of flour and 10 to 20% by weight of water; It provides a rainbow kalguksu manufacturing method characterized in that it comprises a rainbow-colored noodle process to form a noodles noodles by cutting the dough for each color completed in the rainbow-colored dough manufacturing process with a noodle or a knife.

이하 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다. 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, if it is determined that the detailed description of the related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

도 1은 본 발명의 바람직한 실시예에 따른 무지개 칼국수 제조 방법을 나타낸 흐름도이다. 도 1에 도시된 바와 같이 본 발명의 바람직한 실시예에 따른 무지개 칼국수 제조 방법은 무지개색 조성물 제조 과정(S10), 무지개색 반죽 제조 과정 (S20) 및 무지개색 제면 과정(S30)을 포함하고, 분할 과정(S40) 및 단위 포장 과정(S50)을 추가로 수행할 수 있다. 1 is a flow chart showing a rainbow kalguksu manufacturing method according to a preferred embodiment of the present invention. As illustrated in FIG. 1, the method for preparing rainbow kalguksu according to the present invention includes a rainbow color composition manufacturing process (S10), a rainbow color dough manufacturing process (S20), and a rainbow color making process (S30), and a division process (S40). ) And unit packaging process (S50) can be further performed.

(1) 무지개색 조성물 제조 과정(1) Process of manufacturing rainbow color composition

상기 무지개색 조성물 제조 과정(S10)은 무지개색을 구성하는 각각의 색상, 즉 빨강, 주황, 노랑, 초록, 파랑, 남색, 보라색을 가진 식물 분말이나 추출즙을 제조하며, 특히 피토케이컬 함유량이 높은 식물을 사용하여 분말이나 추출즙을 만드는 과정이다. The rainbow composition manufacturing process (S10) is to produce a plant powder or extract juice with each color constituting the rainbow color, that is, red, orange, yellow, green, blue, indigo, purple, in particular, plants with high phytochemical content It is the process of making powder or extract juice.

상기 무지개색 조성물 제조 과정(S10)은 토마토-수박-오미자-고추 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 빨강 조성물과, 당근-오렌지-귤-감 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 주황 조성물과, 단호박-고구마-살구-복숭아-옥수수 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 노랑 조성물과, 양배추-부추-브로콜리-시금치-키위 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 초록 조성물과, 가지-블루베리 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 파랑 조성물과, 검은콩-흑미-흑임자 중 어느 하나 이상의 분말이나 추출즙 및 상기 파랑 조성물의 혼합로 이루어진 남색 조성물과, 포도-팥-적채 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 보라 조성물을 각각 제조한다. The rainbow composition manufacturing process (S10) is a red composition consisting of at least one powder or extract juice of tomato-watermelon-Schisandra-pepper, and an orange composition consisting of at least one powder or extract juice of carrot-orange-tangerine-persimmon and , Yellow composition consisting of powder or extract juice of any one or more of sweet pumpkin, sweet potato, apricot, peach, corn, green composition consisting of powder or extract juice of one or more of cabbage-leek-broccoli-spinach-kiwi, and eggplant-blue At least one of a blue composition consisting of a powder or extract juice of any one or more of the berry, a blue composition consisting of a mixture of the powder or extract of any one or more of black beans-black rice-black sesame and the blue composition, and at least one of grape-red beans Each of the purple compositions consisting of powder or extract juice is prepared.

상기 무지개색 조성물 제조 과정(S10)은 믹서기나 분쇄기로 대상 식물을 갈아 분말 상태로 만들거나, 믹서기나 분쇄기로 대상 식물을 분쇄한 후 여과기로 여과하여 추출즙을 얻는다. The process of preparing the rainbow color composition (S10) is to grind the target plant in a blender or grinder to a powder state, or to grind the target plant in a blender or grinder and then filtered with a filter to obtain the extract juice.

상기 무지개색 조성물을 구성하는 무지개색의 채소 및 곡식들에는 비타민과 미네랄 외에도 피토케이컬(Phytochemical)이라 불리는 미량의 생리 활성 물질들이 포함되어 있어, 유해 산소 제거, 해독 작용, 면역 기능 증가, 생체 호르몬 조절, 세균 박멸 기능을 나타낸다. 구체적인 색상별 함유 성분은 다음과 같다. In addition to vitamins and minerals, the rainbow-colored vegetables and grains constituting the rainbow-colored composition contain trace amounts of physiologically active substances called phytochemicals, such as removing harmful oxygen, detoxifying action, increasing immune function, regulating biological hormones, It shows bacterial eradication. Specific color-containing components are as follows.

빨강 조성물의 재료인 토마토-수박-오미자-고추에는 라이코펜이 많아 비만을 예방하고 항산화제 기능을 가진다. Tomato-watermelon-Schisandra-pepper, the ingredient of the red composition, contains a lot of lycopene, which prevents obesity and has an antioxidant function.

주황 조성물의 재료인 당근-오렌지-귤-감은 베타카로틴을 다량 포함하고 있어 정자 형성과 식욕 성장 등 생리 과정을 돕는다. Carrot-orange-tangerine-persimmon, a component of the orange composition, contains a large amount of beta-carotene, helping physiological processes such as sperm formation and appetite growth.

노랑 조성물의 재료인 단호박-고구마-살구-복숭아-옥수수는 체내 흡수후 비타민 A로 바뀌는 베타카로틴을 함유하고 있다. Sweet pumpkin, sweet potato, apricot, peach, and corn, the ingredients of the yellow composition, contain beta carotene, which is converted to vitamin A after absorption into the body.

초록 조성물의 재료인 양배추-부추-브로콜리-시금치-키위는 비타민 B가 풍부하고, 헬리코박터파이로리균을 멸균시키는 작용을 한다. Cabbage-Chinese-Broccoli-Spinach-Kiwi, the ingredient of the green composition, is rich in vitamin B and serves to sterilize the bacterium Helicobacter pylori.

파랑 조성물의 재료인 가지-블루베리는 긴장 이완 효과를 가져 불면증이나 과잉 행동 억제에 도움을 준다. Eggplant-blueberry, the ingredient of the blue composition, has a relaxing effect, helping to suppress insomnia or hyperactivity.

남색 조성물의 재료인 검은콩-흑미-흑임자는 안토시아닌과 베타카로틴이 풍부해 노화 방지 및 신장 기능을 향상시킨다. Black bean-black rice-black sesame, the ingredient of indigo composition, is rich in anthocyanin and beta-carotene, improving anti-aging and renal function.

보라 조성물의 재료인 포도-팥-적채는 안토시아닌이 풍부해 심장과 중추신경계에 도움을 주며, 유해효소의 생성을 차단하는 엘라직산을 포함하고 있다. Grape-red bean-red pepper, which is a material of the purple composition, is rich in anthocyanin, which helps the heart and central nervous system, and contains ellagic acid, which blocks the production of harmful enzymes.

(2) 무지개색 반죽 제조 과정(2) Rainbow Dough Manufacturing Process

상기 무지개색 반죽 제조 과정(S20)은 색상 조성물과 밀가루 및 물을 적당히 배합하여 반죽을 만드는 과정이다. The rainbow dough manufacturing process (S20) is a process of making a dough by appropriately mixing the color composition and flour and water.

상기 무지개색 반죽 제조 과정(S20)은 각각의 색상 조성물 10 ~ 30중량%에 각각 밀가루 60 ~ 70중량% 및 물 10 ~ 20중량%를 배합하여 반죽을 하는 것이 바람직하다. 바람직한 실시예에 따른 반죽별 중량비는 하기 <표 1>에 나타낸 바와 같다. In the rainbow dough manufacturing process (S20), it is preferable to mix the flour 60 to 70% by weight and 10 to 20% by weight of water in 10 to 30% by weight of each color composition. Weight ratio for each dough according to a preferred embodiment is as shown in Table 1 below.

구분division 실시예1(중량%)Example 1 (% by weight) 실시예2(중량%)Example 2 (% by weight) 실시예3(중량%)Example 3 (% by weight) 밀가루flour 6060 6565 7070 water 1515 2020 1010 색상 조성물Color composition 2525 1515 2020

(3) 무지개색 제면 과정(3) rainbow color noodle process

상기 무지개색 제면 과정(S30)은 무지개색 반죽 제조 과정(S20)에서 완성된 색상별 반죽을 각각 제면기 혹은 칼로 절단하여 국수면을 형성하는 과정이다.The rainbow color making process (S30) is a process of forming a noodle surface by cutting the dough for each color completed in the rainbow color dough manufacturing process (S20) with a noodle-making machine or a knife.

상기 무지개색 제면 과정(S30)에서는 색상별 반죽별로 각각 제면하여 국수면을 형성하거나, 색상별 반죽을 나란한 방향으로 결합하여 국수면의 축방향으로 무지개색이 나오도록 제면할 수도 있고, 색상별 반죽으로 수직 방향으로 결합하여 각각의 색상을 가진 국수면이 지층과 같은 모양으로 평행하게 나오도록 제면할 수도 있다. In the rainbow color making process (S30), each noodle by color dough is nipped to form noodle noodles, or by combining dough by color in a side-by-side direction, the noodles may be made so that rainbow colors appear in the axial direction of the noodle noodles, or vertical by color dough. It can also be combined in the direction so that the noodles noodles with their respective colors come out in parallel in the same shape as the layers.

(4) 분할 과정(4) segmentation process

상기 분할 과정(S40)은 각 색상별 국수면을 동일한 가락수로 배합하는 과정이다. The dividing process (S40) is a process of combining the noodles for each color in the same rhythm.

상기 분할 과정(S40)에서의 국수면의 가락수는 섭취 인원수 및 용량에 따라 달라질 수 있으며, 바람직하게는 1인분당 40 ~ 80 가락의 국수면으로 분할할 수 있다. Rhythm number of noodles noodles in the dividing process (S40) may vary depending on the number of intake and capacity, preferably can be divided into 40 ~ 80 chop noodles noodles per serving.

(5) 단위 포장 과정(5) unit packaging process

상기 단위 포장 과정(S50)은 동일하게 배합된 국수면들을 미리 결정된 중량만큼 결속하여 포장하는 과정이다. The unit packaging process (S50) is a process of binding the same blended noodles noodles by a predetermined weight to pack.

상술한 바와 같이 본 발명의 실시예에 따른 무지개 칼국수 제조 방법은 다양한 색상을 가진 국수면으로 이루어져 식감을 높일 수 있음은 물론 피코케미컬이 풍부하게 함유된 재료로 무지개색 국수면을 제조함으로써 노화 방지, 질병 예방 및 건강 증진에 탁월한 효과가 있다.As described above, the rainbow kalguksu manufacturing method according to the embodiment of the present invention is made of noodles with various colors to improve the texture, and also prevents aging by preparing rainbow noodles with a material rich in picochemical. Has an excellent effect on prevention and health promotion.

Claims (3)

토마토-수박-오미자-고추 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 빨강 조성물과, 당근-오렌지-귤-감 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 주황 조성물과, 단호박-고구마-살구-복숭아-옥수수 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 노랑 조성물과, 양배추-부추-브로콜리-시금치-키위 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 초록 조성물과, 가지-블루베리 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 파랑 조성물과, 검은콩-흑미-흑임자 중 어느 하나 이상의 분말이나 추출즙 및 상기 파랑 조성물의 혼합로 이루어진 남색 조성물과, 포도-팥-적채 중 어느 하나 이상의 분말이나 추출즙으로 이루어진 보라 조성물을 각각 제조하는 무지개색 조성물 제조 과정과;Red composition consisting of powder or extract juice of at least one of tomato-watermelon-omija-pepper, orange composition consisting of powder or extract juice of at least one of carrot-orange-tangerine-persimmon, sweet pumpkin, sweet potato, apricot, peach- Yellow composition of powder or extract of any one or more of corn, green composition of powder or extract of any one or more of cabbage-leek-broccoli-spinach-kiwi, powder or extract of any one or more of eggplant-blueberry Blue composition consisting of, a powder or extract of any one or more of black beans-black rice-black sesame and a blue composition consisting of a mixture of the blue composition, and a purple composition consisting of any one or more powders or extracts of grape-red beans Producing a rainbow color composition to produce each; 각각의 색상 조성물 10 ~ 30중량%에 각각 밀가루 60 ~ 70중량% 및 물 10 ~ 20중량%를 배합하여 반죽을 하는 무지개색 반죽 제조 과정과;Rainbow color dough manufacturing process of kneading by mixing 10 to 30% by weight of each of the color composition 10 to 30% by weight of flour and 10 to 20% by weight of water; 상기 무지개색 반죽 제조 과정에서 완성된 색상별 반죽을 각각 제면기 혹은 칼로 절단하여 국수면을 형성하는 무지개색 제면 과정을 포함함을 특징으로 하는 무지개 칼국수 제조 방법. Rainbow kalguksu manufacturing method characterized in that it comprises a rainbow-colored noodle process to form a noodles noodles by cutting the dough for each color completed in the rainbow-colored dough manufacturing process with a noodle or a knife. 제 1항에 있어서, The method of claim 1, 상기 무지개색 제면 과정 이후에는 각 색상별 국수면을 동일한 가락수로 배 합하는 분할 과정을 추가로 수행함을 특징으로 하는 무지개 칼국수 제조 방법. After the rainbow-colored noodle-making process, the rainbow kalguksu manufacturing method characterized in that it further performs a division process of combining the noodles noodles for each color with the same rhythm. 제 1항에 있어서, The method of claim 1, 상기 무지개색 제면 과정은 색상별 반죽별로 각각 제면하여 국수면을 형성하거나, 색상별 반죽을 나란한 방향으로 결합하여 국수면의 축방향으로 무지개색이 나오도록 제면할 수도 있고, 색상별 반죽으로 수직 방향으로 결합하여 각각의 색상을 가진 국수면이 지층과 같은 모양으로 평행하게 나오도록 제면을 수행함을 특징으로 하는 무지개 칼국수 제조 방법. The rainbow-colored noodle-making process may form noodle noodles by making each dough by color, or may combine the dough by colors in a side-by-side direction to produce a rainbow color in the axial direction of the noodles, or combine them vertically by color dough. Rainbow kalguksu manufacturing method characterized in that to perform a noodle so that the noodles come out in parallel with the same shape as each layer.
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KR100381732B1 (en) * 2001-01-06 2003-04-30 김봉연 a manufacturing method of the colored noodles by using the fruits and vegetables
KR100381731B1 (en) * 2001-04-10 2003-04-30 김봉연 a manufacturing method of the multicolored noodles
KR20010068115A (en) * 2001-04-24 2001-07-13 양정박 Manufacturing method for noodles
KR20020000734A (en) * 2001-07-26 2002-01-05 김현호 Manufacturing method of cactus noodles
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KR101286574B1 (en) * 2011-01-05 2013-07-22 이연숙 Producing method of noodle containing blueberry
CN108740763A (en) * 2018-06-27 2018-11-06 陈玉芬 A kind of leek face and preparation method thereof
KR102407209B1 (en) * 2021-08-23 2022-06-13 정순태 Manufacturing Method of Dough for Noodle Soup
KR20230029498A (en) * 2021-08-23 2023-03-03 정순태 Manufacturing Method of Dough for Noodle Soup

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