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

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

How to make rainbow kalguksu {FABRICATION METHOD FOR RAINBOW KNIFE-CUT NOODLES}

1 is a flow chart showing a rainbow kalguksu manufacturing method according to a preferred embodiment of the present invention.

<Explanation of symbols for main parts of the drawings>

S10: manufacturing process of the rainbow color composition S20: manufacturing process of the rainbow color dough

S30: rainbow color noodle process S40: split process

S50: unit packaging process

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.

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.

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.

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.

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.

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.

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.

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.

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.

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) Process of manufacturing rainbow color composition

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.

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.

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.

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.

Tomato-watermelon-Schisandra-pepper, the ingredient of the red composition, contains a lot of lycopene, which prevents obesity and has an antioxidant function.

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.

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.

Cabbage-Chinese-Broccoli-Spinach-Kiwi, the ingredient of the green composition, is rich in vitamin B and serves to sterilize the bacterium Helicobacter pylori.

Eggplant-blueberry, the ingredient of the blue composition, has a relaxing effect, helping to suppress insomnia or hyperactivity.

Black bean-black rice-black sesame, the ingredient of indigo composition, is rich in anthocyanin and beta-carotene, improving anti-aging and renal function.

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) Rainbow Dough Manufacturing Process

The rainbow dough manufacturing process (S20) is a process of making a dough by appropriately mixing the color composition and flour and water.

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.

division Example 1 (% by weight) Example 2 (% by weight) Example 3 (% by weight) flour 60 65 70 water 15 20 10 Color composition 25 15 20

(3) rainbow color noodle process

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.

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) segmentation process

The dividing process (S40) is a process of combining the noodles for each color in the same rhythm.

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) unit packaging process

The unit packaging process (S50) is a process of binding the same blended noodles noodles by a predetermined weight to pack.

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)

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; 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; 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. The method of claim 1, 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. The method of claim 1, 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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