KR20090047695A

KR20090047695A - Method for manufacturing noodles

Info

Publication number: KR20090047695A
Application number: KR1020070113654A
Authority: KR
Inventors: 김홍기
Original assignee: 김홍기
Priority date: 2007-11-08
Filing date: 2007-11-08
Publication date: 2009-05-13

Abstract

The present invention relates to the preparation of noodles containing whole grains and a method of cooking the same.

The manufacturing method of the noodles containing the whole grains of the present invention and the cooking method thereof are the first to make whole grains in the state that can be ingested by crushing the whole grains, such as whole wheat, whole buckwheat, shredded grains, etc. fair; A second step of preparing a cotton dough by mixing wheat flour, corn starch, and refined salt in a predetermined ratio to the whole grain powder obtained in the first step, and then adding water of an appropriate ratio to the whole grains and aging after kneading; A third step of extruding the cotton dough obtained in the second step by a conventional method to prepare a cotton molded product containing whole grains; A fourth step of mixing and heating water, agar, cabbage, bean sprouts, green onions, garlic, dried anchovies, dried shrimps, baekbaek, red pepper seeds, dried soybeans, sun-dried salt, and ginger liquor at a ratio to make a broth for cooking; It is characterized by comprising a fifth step of cooking by putting the cotton molding obtained in the third step in the broth obtained in the fourth step.

Whole grains, wheat flour, starch, dough, noodles, cabbage broth.

Description

Manufacture of noodles containing whole grains and its cooking method {METHOD FOR MANUFACTURING NOODLES}

The present invention relates to a conventional manufacturing of noodles containing whole grains and a method of cooking the same. More specifically, wheat flour is used as a main raw material, and whole grain powder and whole grain powder such as whole buckwheat powder are mixed. The manufacturing method of the noodles containing whole grains made into them, and its cooking method are provided.

The whole grains here are grains that have not been milled or grains that have been foodized without falling of bran and seed. Whole grains are known to have much more beneficial ingredients than processed grains such as flour, white rice, corn flour, and confectionery. This is due to the loss of bran and seeds, which are lost during the milling and refining process, that is, the whole grains by-products, including whole grains and whole grains, which are lost in the milling process.

Whole grains contain more than 96% more fiber, magnesium and vitamins than white grains, and the fiber and other nutrients in whole grains lower cholesterol, blood sugar and insulin levels. In addition to improving the function of the blood vessels, while suppressing inflammation in the vascular system, it is known to reduce the risk of heart disease, high blood pressure and cancer, and to prevent atherosclerosis, heart attack and stroke.

In particular, the whole grains are rich in fiber, which is low in calories and makes the stomach full, preventing overeating, and controlling the absorption of sugar and fat and smoothing bowel movements, which is effective in preventing obesity, colon cancer and diabetes. As a result, experts recommend that you eat whole grains at least three times a week.

According to a recent study by Wake Forest University, a US-based study of more than 280,000 people, eating unrefined whole grains can help prevent heart disease. Cardiovascular disease risk was 21% lower than 0.2 eaters. As a result, those who ate more whole grains had a lower risk of dying from vascular diseases such as atherosclerosis, heart disease, stroke and stroke. (Source: "Eating whole grains prevents heart disease" SBS TV June 14, 2007 10:06)

In general, noodles are made through the process of making noodles with dough and water and salt in flour. As such, conventional noodles prepared using wheat flour as a main ingredient have low nutritional value and have a disadvantage in that the taste is determined according to the mixing ratio of wheat flour and salt. In recent years, spinach, green tea, buckwheat, acorn, 칡, zinnia, etc. Various manufacturing methods have been tried to increase the nutritional value with color and aesthetic taste. However, the manufacturing method of noodles using whole grains containing a lot of beneficial nutrients necessary for the human body is not known yet.

Accordingly, the present invention has been proposed to manufacture foods that help to promote health while inheriting and developing our own traditional noodles, and the object of the present invention contains whole grains containing a lot of beneficial nutrients necessary for the human body. It is to provide a method of manufacturing a cotton dough and noodles that were not conventional.

Still another object of the present invention is to use noodles and noodles containing the whole wheat flour, the whole wheat flour, whole wheat buckwheat, and unripe grains such as whole wheat flour and processed foods containing the whole grain powder in a state that can be eaten as a shell, It is to provide a cooking method of noodles such as kalguksu, sujebi, noodle hot pot, mungdae rice cake, and pan-fried sake.

In the present invention, as a result of repeating various studies to achieve the above object, edible whole grains by rinsing the whole and inside well after washing and drying the roasted and steamed well, dried and processed to a fine whole grain powder of the ingestible state by edible whole grain powder Found a manufacturing method that can be utilized as, the present invention was completed based on this.

Hereinafter, the present invention for achieving the above object will be described in detail by way of examples.

The production of the dough and noodles containing the whole grains according to the present invention and the cooking method thereof,

A first process of washing whole grains such as whole grains, whole buckwheat, and shredded grains in a conventional manner, followed by roasting, steaming, and drying to completely ripen the outer and inner parts, and then grinding the ground to make fine whole grain powder of 200 mesh or more that can be ingested in the shell;

After mixing the whole wheat flour 7%, whole wheat buckwheat powder 7%, wheat flour 65%, corn starch 14%, refined salt 7% in the weight ratio of the whole grain powder obtained in the first step, the mixed powder and water 1: 0.35 ~ 0.4 A second step of preparing a cotton dough by mixing and kneading at a weight ratio of; A third step of extruding the cotton dough obtained in the second step by a conventional method to prepare a cotton molded product containing whole grains; 3000 ml of purified water, 300 g of cabbage with skin and gourd seeds removed, cabbage 100 g, bean sprouts 100 g, green onion 100 g, whole garlic 40 g, dried anchovy 40 g, dried shrimp 40 g, ginseng 20 g, red pepper seeds 15 g, dried 10 g, soybean 10 A fourth step of mixing and heating a dog, sun salt, and 10 ml of ginger liquor to make a cauliflower cabbage broth for cooking; It is characterized by comprising a fifth step of cooking by putting the cotton molding obtained in the third step in the broth obtained in the fourth step.

In the present invention, the first step of preparing whole grain powder includes washing whole grains such as whole wheat, whole buckwheat, and shredded grains in a conventional manner, and then roasting or steaming the whole grains to be fully ripe and then dried. It is important to process, but not roasted when roasting, it is important to grind two or more times three times with a conventional grinder to grind into fine powder more than 200 mesh. In addition, of the above-mentioned materials, whole wheat and whole buckwheat are essential components, and other powders such as Kojiri are optionally mixed.

In the second step of preparing the dough, it is important to prepare a dough having a predetermined moisture content by kneading the whole grain powder, wheat flour, and refined salt with water, and the dough prepared to further improve the texture and flavor of the noodles. It is important to mature at a low temperature of 5 ℃ to 10 ℃ for 8 to 12 hours. The temperature of the water required for the cotton dough is the most ideal 20 ℃ ~ 30 ℃, if you knead using the same amount of cabbage cabbage broth of the 4 step instead of water to obtain a more light flavor of the noodles.

In the present invention, the third hole for manufacturing a cotton molded article, by using a tool, such as red thickness of the aged dough is directly pushed by a person to manufacture in the form of sujebi, kalguksu, dumpling skin, or using a cotton noodle machine in the usual way It can be manufactured by molding, and it is kept without removing the moisture contained in the noodles made from the noodle making machine, and then refrigerated packaging to prepare noodles such as noodles, sujebi, cold noodles, etc., or dry them to make noodles. Noodles drawn from can be prepared in a good sleep state by fully cooked at the same time and then quenched and packed.

In the present invention, among the materials described in the fourth step of making the dough and the broth required for cooking, mortar, cabbage, baekbaek, host, dried anchovy, dried shrimp, red pepper seed, soybean, edible spring salt, ginger is an essential component, etc. The materials are optionally mixed. Of the above materials, the thin slices are cut to about 0.5 cm in thickness, and cabbage and leeks are most ideally used by cutting them to a size of 2-3 cm. When cooking the broth, put all the ingredients in a large bowl, soak for 1 to 2 hours, remove the cloudy foam, boil for 30 minutes on high heat, add 1 liter of water again, and then start boiling again. Cut to low heat and boil for 20 minutes on low heat, then cool it completely, then use a cotton cloth to filter it.When boiling, it is ideal to boil it with the lid open. .

As described above, the present invention can economically provide an edible whole grain powder by processing the whole grains that have not been cooked into a fine powder in an ingestible state after washing and drying the roasted and steamed.

According to the present invention, by providing economically providing whole grain powder processed in the state that can be eaten unedged whole grains for food economically, by providing the cotton dough and noodles containing uncut whole grains conventionally, the whole people lack the whole grains. Not only did it provide easy and economical intake of nutrients, but it also made cotton dough and cotton moldings containing whole grain powder processed in such a way that whole grains, whole buckwheat, and unripe whole grains could be eaten whole. By cooking, it has unique features that can economically provide noodle, kalguksu, sujebi, noodle hot pot, mung bean rice cake, and pan-fried noodles with nutritional ingredients unique to the past.

In addition, according to the present invention by providing a variety of noodle foods with a cool and light taste and a unique flavor of harmonized cabbage broth, the main raw material is a cotton molding containing a whole grain and cabbage, etc. It has features that can contribute to the development of food culture.

In addition, the present invention can be easily ingested a variety of nutrients contained in whole grains not processed by adding whole grains, whole buckwheat, such as whole wheat, whole buckwheat not processed to wheat flour, which is a raw material needed to prepare noodles, by processing the whole grains into edible whole grains. Not only can it provide economical cotton dough and noodles that have not been in the prior art, it is manufactured in various forms such as dried noodles, raw noodles, deep sleep, there is a feature that can meet consumer preferences.

In particular, the present invention is processed into whole grain powder of edible state that can be consumed whole without domestic grains, such as Woori wheat, buckwheat, barley, etc., processed into whole grains and used as a raw material for the production of cotton dough and noodles. It can not only increase the income of farmers by promoting the consumption of domestic grain, but also contribute to the rural economy and public health.

Hereinafter, the preparation and cooking method of the noodles and noodles containing the whole grains according to the present invention prepared by the method described above in more detail through the examples as follows.

<Example 1> Cotton dough and whole noodles containing whole grains and method for producing same

In order to support the technical features of the present invention was prepared noodles and noodles containing whole grains as follows.

The manufacturing method of the cotton dough and noodles containing whole grains according to Example 1 of the present invention are as follows.

First, the whole wheat and whole wheat buckwheat are not washed, dried in a usual manner, and then roasted to be sufficiently ripe on the outside and inside, and then pulverized with a grinder to prepare whole grain powder that can be ingested in the shell. At this time, be careful not to burn in the process of roasting whole grains such as whole wheat and whole buckwheat, and the whole grains such as whole wheat and whole buckwheat may be dried and pulverized after cooking in a usual way, but roasting is most ideal. In addition, it is preferable that the whole grains are pulverized two or three times by a conventional method so that the whole grains are pulverized into fine powders of 200 mesh or less and mixed well with wheat flour.

Next, after mixing the whole wheat flour 7%, whole wheat buckwheat powder 7%, wheat flour 65%, corn starch 14%, refined salt 7% by weight ratio of the whole grain powder obtained in the first step, the mixed powder and 20 ℃ ~ 30 ℃ water Mix at a weight ratio of 1: 0.35 to 0.4 and knead for 6 to 8 minutes with a general kneader so that all the ingredients are evenly mixed, and then the dough is baked at a low temperature of 5 ° C. to 10 ° C. to further improve the texture and flavor of the noodle. After aging for 8 to 12 hours, and then molded in the usual way to complete the noodles, kalguksu, sujebi, dumplings. At this time, in the case of homemade kneading, the mixing powder and water at 20 ° C. to 30 ° C. are mixed at a weight ratio of 2: 1, and it is more cool if the dough is made using the same amount of cabbage cabbage broth of the 4 step instead of water according to taste. You can get a plain flavored dough and noodles.

Example 2 Seafood Noodle Soup with Whole Grain

In order to cook seafood kalguksu containing whole grains, remove 600 g of cabbage cabbage broth prepared in the fourth step in a large bowl and remove the inside of the shell and seeds. Squid 50g, 10 clams, 10 mussels, 5 mussels, 5 medium and boil, boil, if you boil, put 200 g of kalguksu noodles prepared in Example 1 and cook so that the salt level is around 0.9 or so with edible natural salt or soy sauce according to your taste. In addition, we finished seafood cabbage soup with fresh cabbage and cabbage broth containing whole grains with a light and refreshing taste and unique flavor.

Example 3 Hwangtae Kalguksu Containing Whole Grain

In order to cook the whole grain kalguksu noodles, 600 ml of peeled cabbage broth prepared in the fourth step was removed in a large bowl, and the peeled and sliced slices were cut to a thickness of about 0.5cm, 100g green onion, 50g, Put 50g of Hwangtaechae and boil it, and if it boils, put 200g of kalguksu noodles prepared in Example 1, and when it starts to boil again, simmer one egg well and cook it, and then cook it with edible natural salt or soy sauce so that the salinity is around 0.9. The cabbage cabbage broth Hwangtae Kalguksu contains whole grain cabbage with a light, cool taste and unique flavor.

Example 4 Homemade Bee Containing Whole Grains

In order to cook whole grains containing whole grains, 100 ml of potato sliced in 2 ~ 3cm thick and 4 ~ 5cm long sliced in half and sliced whole potato cut in half in 600ml of cabbage cabbage broth prepared in step 4 in a large bowl. 50 g of zucchini vegetable with a size of 50 cm, length of 2-3 cm 1cm in width, put 50 g of sliced green onions and boil, and when boiled, put the same amount of cabbage broth broth instead of water in Example 1 and mix in a weight ratio of 2: 1 Peeled 200g of homemade kneading dough into a suitable size, and seasoned with soy sauce so that the salinity of the broth becomes 0.9 when it starts to boil again. Sujebi was completed.

Example 5 Hot Pot Noodles with Whole Grain

To cook whole-grain noodles containing whole grains, put radishes cut into 1cm thick on the bottom of hotpot pot, 10g red pepper powder, 40g red pepper paste, 20g garlic minced, 20g radish juice, 20g onion juice, 20g finely ground soy sauce Add seasoning sauce made by mixing 15 ml, edible natural salt, 4 ml of ginger powder, 1 ml of ginger powder, and ㎖ of vinegar powder. After removing the inside of the shell and seeds, cut it into slices of about 0.5 ㎝ and cut it into 300g of thinly sliced sesame, 300g of bean sprouts, 200g of water dumplings, 100g of sirloin, 200g of oyster mushrooms, 100g of oyster mushrooms, 50g of shiitake mushrooms, and 4 ~ 5cm. 50 grams of buttercups, wormwood 50g, 50g cut into 2 ~ 3cm neatly put into place, put 800ml of sesame cabbage broth prepared in the fourth step and start to boil. When the broth is boiled, eat the dumplings, sirloin mushrooms, parsley wormwood, etc. first, and then add 300g of the kalguksu noodles prepared in Example 1, and the broth is boiled and eaten. Completed hotpot.

Example 6 Mung bean mung bean cake containing whole grains

Soak 4 cups of green beans in lukewarm water for 3 to 4 hours, then peel them with your hands. Peel them with fresh water and prepare the peeled green beans. The green beans are placed in a mixer and 2.5 cups of cabbage cabbage broth prepared in the fourth step is poured. 1/2 cup whole wheat flour prepared in Example 1, 1/2 whole wheat flour, finely ground pork belly 1/2 teaspoon edible natural salt, 1/2 teaspoon pepper, 1 teaspoon sesame oil, 1 teaspoon garlic, 200g of pork prepared with 1 tablespoon of ginger, trimmed, washed, boiled in boiling water with a little salt and squeezed well, then squeeze salt, sesame oil, and sesame salt 200g each, mixed with 200g 100g, leek finely chopped 100g, three peppers in half, remove the seeds, sliced diagonally, put the prepared red pepper, knead well and cover with a cotton cloth so that moisture does not evaporate, and let it ripen for 30 minutes at room temperature of 20 ℃ ~ 30 ℃. Pour perilla oil or grapeseed oil into a heated pan, put the dough into Korean characters, and make a thick shape. Slice the brown bean mung bean cake that has been cooked to a good size and put it on a plate, mix it with 4 tablespoons of soy sauce, 2 tablespoons of chopped green onion, 1 tablespoon of red pepper powder, 1 teaspoon of sesame salt, 1 teaspoon of sesame oil, and 1/4 teaspoon of plum plum. The marinated cabbage broth mung bean mung bean cake was made with a whole grain cabbage with a unique flavor that can be eaten with seasoning sauce.

Claims

Whole grains, whole buckwheat, whole grains, etc., whole grains, whole grains, and whole grains, which are roasted or steamed so that the outside and the inside are fully cooked, dried and then crushed to make the shells ingestible. Noodle kalguksu sujebi dumpling skin dough, characterized in that the powder is contained, such as dough and noodles and a manufacturing method thereof.

The method of claim 1, wherein the first step of making a whole grain powder that can be ingested by peeling or roasting the whole grains after washing and drying in a conventional manner, or roasted and steamed so as to fully ripen the outer and inner parts of the shell; After mixing the whole wheat flour 7%, whole wheat buckwheat powder 7%, wheat flour 65%, corn starch 14%, refined salt 7% of the whole grain powder obtained in the first step, the weight ratio of the mixed powder and water 1: 0.35 to 0.4 A second step of preparing a cotton dough by mixing and kneading the mixture; The third step of manufacturing a cotton molding containing whole grains by extruding the cotton dough obtained in the second step in a conventional manner, 3000ml of purified water, 300g of sintered strips removed from the skin and gourd seeds, cabbage 100g, 100g of leek, 100g of leek, 40g of whole garlic, 40g of dried anchovy, 40g of dried shrimp, 20g of ginseng, 15g of red pepper seed, 10g of soybeans, 10g of soybeans, 10g of sun-dried salt, and 100ml of ginger liquor 4 processes; Noodles kalguksu noodle soup sujebi dumplings battered dough such as whole grains, comprising the noodle molding obtained in the third step in the broth obtained in the fourth step, and cooking method .

According to claim 1, 300g of cabbage and 100g of cabbage and peeled seeds per 3000ml of purified water, cabbage 100g, host 100g, green onion 100g, whole garlic 40g, dried anchovy 40g, dried shrimp 40g, total white 20g, pepper seed 15g, 10 g, soybeans 10, sun-dried salt 10g, ginger liquor cabbage broth made by mixing and heating 100ml, characterized in that the noodle kalguksu sujebi noodle hot pot, characterized in that cooked by putting the noodles and the noodles containing the whole grain Noodles and soups such as bedbug rice cake and cooking method.