KR20120093459A - The method for manufacturing a strip of noodle using snow crab - Google Patents
The method for manufacturing a strip of noodle using snow crab Download PDFInfo
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- KR20120093459A KR20120093459A KR1020110006080A KR20110006080A KR20120093459A KR 20120093459 A KR20120093459 A KR 20120093459A KR 1020110006080 A KR1020110006080 A KR 1020110006080A KR 20110006080 A KR20110006080 A KR 20110006080A KR 20120093459 A KR20120093459 A KR 20120093459A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
Description
본 발명은 국수를 제조하는 방법에 관한 것으로, 보다 상세하게는 대게 육수를 사용하여 쌀 또는 밀가루를 반죽하여 국수를 제조함으로서 맛과 영양이 뛰어난 국수를 제조하는 방법에 관한 것이다.
The present invention relates to a method of manufacturing noodles, and more particularly, to a method of preparing noodles with excellent taste and nutrition by kneading rice or flour using gravy.
대게는 한국 영덕 지방을 주 산지로 하며, 단백질의 함량이 많고, 그 중에서도 리신, 로이신, 메티오닌 등 필수 아미노산이 풍부해 발육기 어린이에게는 훌륭한 식품이며, 특히 지방 함량이 적기 때문에 맛이 담백할 뿐 아니라 소화도 잘 되어 회복기 환자에게 좋다. The crab is mainly produced in Korea's Yeongdeok fat, and is rich in protein, especially rich in essential amino acids such as lysine, leucine, and methionine, which are excellent foods for developing children. It is also good for recovery patients.
대게에 많이 포함되어 있는 타우린산(2-Aminoethane Sulfanic acid)은 간기능 보조 및 간장의 치료 작용과 담즙염 대사에 직접 관여하여 이담 작용, 담석 형성 예방, 혈청 콜레스테롤 저하 작용, 피로 예방 및 회복 작용 등의 인체에 유용한 효능을 가지고 있다. 대게의 알에는 세포를 활성화하는 핵산이 많이 들어 있어 노화를 방지하는 효과가 있다고 한다. In general, 2-Aminoethane Sulfanic acid, which is included in many crabs, is directly involved in the support of liver function and in the treatment of liver and metabolism of bile salts. Has beneficial effects on the human body. Most eggs contain a large amount of nucleic acid that activates the cell, which is said to have the effect of preventing aging.
대게의 껍질에는 키토산(키틴)과 타우린 산이 다량 함유되어 있다. 키토산은 대게 껍질에서 추출한 천연물질로서 독성이 없고, 인체효소에 의해 잘 분해되며 인체의 면역력을 강화시켜 주는 물질이다. 키토산에는 항균, 항곰팡이 작용, 면역력 강화, 간기능 강화, 생체리듬조절 능력과 미용작용이 있다. 특히, 대게의 키틴, 키틴산은 혈중 콜레스테롤을 높이는 담즙산과 결합하여 콜레스테롤치를 저하시키므로 순환기 질환과 간기능 개선에 효과를 발휘하는 것으로 알려져 있다. (공개특허 10-2007-0079174)The shell of the crab contains large amounts of chitosan (chitin) and taurine acid. Chitosan is a natural substance extracted from the shell, which is not toxic, is well decomposed by human enzymes and strengthens the body's immunity. Chitosan has antibacterial, antifungal action, strengthened immunity, enhanced liver function, biorhythm control and cosmetic effects. In particular, chitin and chitin acid of the crab is known to be effective in improving circulatory disease and liver function because it lowers cholesterol levels by binding to bile acids that raise blood cholesterol. (Published Patent 10-2007-0079174)
국수는 통상적으로 밀가루를 주원료로 하여 만들어지며, 최근에는 쌀가루를 사용하기도 한다. 종래의 쌀국수에서는 부족한 영양분을 보충하기 위해 육류를 끓여 만든 육수를 사용하였으나 이는 콜레스트롤 증가와 같은 건강상 부작용이 발생하는 문제점이 있다.Noodles are usually made from flour as a main ingredient, and recently, rice flour is also used. In the conventional rice noodle, but used to make broiled meat to replenish the lack of nutrients, there is a problem that the health side effects such as increased cholesterol.
또한 일반 시중에 판매되는 쌀국수 또는 밀국수의 면발은 점탄성이 떨어져서 국수를 씹을 때 쫄깃쫄깃한 맛이 충분하지 못하다는 문제점이 있다.
In addition, the rice noodles or wheat noodles noodles sold in the general market has a problem that viscoelasticity is insufficient, chewy taste when chewing noodles.
본 발명은 대게를 주원료로 사용하여 만든 육수를 사용하여 밀가루 또는 쌀가루 등을 반죽하여 점탄성, 맛, 영양이 뛰어난 국수를 제조하는 방법을 제공하는 것이다. 본 발명의 또 다른 목적은 대게를 주원료로 사용하여 만든 육수를 사용하여 밀가루 또는 쌀가루 등을 반죽하여 점탄성, 맛, 영양이 뛰어난 국수를 제공하는 것이다. The present invention is to provide a method for producing noodles having excellent viscoelasticity, taste, and nutrition by kneading flour or rice flour using broth made from crab as a main raw material. Still another object of the present invention is to knead flour or rice flour using broth made from snow crab as a main raw material to provide noodles with excellent viscoelasticity, taste, and nutrition.
상기 목적을 달성하기 위한 본 발명의 국수 제조방법은
Noodle production method of the present invention for achieving the above object
(a) 대게에 물을 혼합 가열하여 농축물을 제조하는 단계;(a) mixing and heating water to prepare a concentrate;
(b) 해산물을 혼합하여 맛국물을 우려 내는 단계;(b) mixing the seafood to boil the soup;
(C) 상기 농축액과 상기 맛국물을 혼합한 혼합물에 양념을 하고 재가열하여 반죽에 사용할 반죽액을 제조하는 단계;(C) seasoning and reheating the mixture of the concentrate and the flavor broth to prepare a dough solution for use in the dough;
(d) 상기 반죽액을 사용하여 쌀가루, 밀가루 등을 사용하여 반죽을 만드는 단계;(d) making dough using rice flour, flour, etc. using the dough solution;
(e) 상기 반죽을 사용하여 국수를 제조하는 단계;(e) preparing noodles using the dough;
를 포함하는 육수 제조방법으로 이루어진다.It consists of a broth production method comprising a.
상기 표1의 결과로 볼 때, 본 발명의 쌀국수 및 밀국수에서 대게 특유의 맛과 향을 국수 면발에서 느낄 수 있음과 아울러 면발의 쫄깃하여 씹는 느낌이 훌륭함을 알 수 있다.
As a result of Table 1, it can be seen that the rice noodles and wheat noodles of the present invention can feel the unique flavor and aroma in the noodle noodles and the chewy feeling of chewy noodles.
본 발명에서 맛국물을 만드는데 사용하는 재료는 디푸리, 다시마, 무, 대파 등을 혼합하여 사용하는 것이 바람직하며, 양념에는 소금, 생강, 마늘을 혼합하여 사용하는 것이 바람직하다.
In the present invention, the material used to make the flavor soup is preferably used by mixing a deep root, kelp, radish, green onion, etc., it is preferable to use a mixture of salt, ginger, garlic for seasoning.
본 발명에 따른 쌀국수 제조방법에 있어서, 대게, 해산물과 양념의 맛이 혼합된 양질의 쌀국수 맛을 내기 위해 필요한 상기 농축물을 제조하기 위해, 대게 40~60중량%, 물 40~60중량%를 혼합하여 가열하는 것이 바람직하다. 혼합물이 상기 범위를 벗어 나면 대게의 맛과 향이 지나치게 강해지거나 약해져서 바람직하지 않은 결과를 초래한다. 상기 혼합물을 통상의 농축기를 사용하여 100℃ 전후에서 온도에서 50분에서 80분 사이의 시간 동안 농축을 하는 것이 바람직하다.
In the rice noodle manufacturing method according to the present invention, in order to prepare the concentrate necessary for flavoring the good quality rice noodles mixed with the taste of crab, seafood and seasoning, usually crab 40 to 60% by weight, water 40 to 60% by weight It is preferable to mix and heat. When the mixture is out of this range, the crab's taste and aroma become too strong or too weak, which leads to undesirable results. The mixture is preferably concentrated for a time between 50 and 80 minutes at a temperature around 100 ° C. using a conventional concentrator.
상기 맛 국물을 우려내기 위해서는 물 중량 대비 디푸리 0.8~ 2%, 다시 0.3~1중량%, 무 1.5~3중량%, 대파 0.3 ~1.2중량%를 혼합하여 가열하는 것이 바람직하다. 상기 혼합물을 100℃ 전후에서 100~ 150분 사이의 시간 동안 가열하여 맛국물을 우려내는 것이 바람직하다.
In order to boil the taste broth, it is preferable to mix and heat 0.8 ~ 2% of dipuri, 0.3 ~ 1% by weight, 1.5 ~ 3% by weight of radish, and 0.3 ~ 1.2% by weight of leek. It is preferable to heat the mixture at around 100 ° C. for a time between 100 and 150 minutes to brew the broth.
상기 반죽액을 제조하기 위해서는 상기 농축물 40~60중량%, 상기 맛국물 40~60중량%를 혼합하여 혼합액에, 상기 혼합액의 중량 대비 소금 1~3중량%, 생강 0.5~1.5중량%, 마늘 0.9~2.5중량%를 혼합하여 100℃ 전후에서 100~ 150분 사이의 시간 동안 가열하는 것이 바람직하다. 상기 반죽액을 국수를 만들기에 적당한 양을 사용하여 반죽을 만들고, 상기 반죽을 사용하여 일반적인 국수 제조공정을 통해 국수를 제조한다.
In order to prepare the dough solution 40 to 60% by weight of the concentrate, 40 to 60% by weight of the soup stock mixed with 1 to 3% by weight of salt, 0.5 to 1.5% by weight of ginger, 0.9 garlic It is preferable to mix ˜2.5% by weight and heat for 100 to 150 minutes before and after 100 ° C. The dough liquid is used to make a dough using an appropriate amount to make noodles, and noodle is prepared through a general noodle manufacturing process using the dough.
이하 본 발명의 바람직한 실시예를 보다 상세히 설명한다.
Hereinafter, preferred embodiments of the present invention will be described in more detail.
실시예 1
Example 1
대게 250kg, 물 250kg을 혼합하여 100℃ 전후에서 1시간 동안 가열하여 농축액 300kg을 취득하였다. 물 350kg, 디푸리 4kg, 다시마 1.5kg, 무 7kg, 대파 2kg을 2시간 동안 가열하여 맛국물 300kg을 취득하였다. 상기 농축액과 상기 맛국물 혼합물에 소금 5kg, 생강 4.5kg, 마늘 5kg을 혼합하여 2시간 동안 가열하여 반죽액 450kg을 취득하여 쌀가루, 밀가루를 반죽하여 쌀국수, 국수를 제조하였다.
Usually, 250 kg and 250 kg of water were mixed and heated at 100 ° C. for 1 hour to obtain 300 kg of concentrate. 350 kg of water, 4 kg of deep root, 1.5 kg of kelp, 7 kg of radish, and 2 kg of leeks were heated for 2 hours to obtain 300 kg of broth. 5 kg of salt, 4.5 kg of ginger, and 5 kg of garlic were mixed with the concentrate and the flavor broth mixture, and heated for 2 hours to obtain 450 kg of dough solution to prepare rice noodles and noodles by kneading rice flour and flour.
비교 실시예 1
Comparative Example 1
대게 200kg, 물 400kg을 혼합하여 100℃ 전후에서 1시간 동안 가열하여 농축액 300kg을 취득하였다. 물 350kg, 디푸리 4kg, 다시마 1.5kg, 무 7kg, 대파 2kg을 2시간 동안 가열하여 맛국물 300kg을 취득하였다. 상기 농축액과 상기 맛국물 혼합물에 소금 5kg, 생강 4.5kg, 마늘 5kg을 혼합하여 2시간 동안 가열하여 반죽액 450kg을 취득하여 쌀가루, 밀가루를 반죽하여 쌀국수, 국수를 제조하였다.
Usually 200 kg and 400 kg of water were mixed and heated at 100 ° C. for 1 hour to obtain 300 kg of concentrate. 350 kg of water, 4 kg of deep root, 1.5 kg of kelp, 7 kg of radish, and 2 kg of leeks were heated for 2 hours to obtain 300 kg of broth. 5 kg of salt, 4.5 kg of ginger, and 5 kg of garlic were mixed with the concentrate and the flavor broth mixture, and heated for 2 hours to obtain 450 kg of dough solution to prepare rice noodles and noodles by kneading rice flour and flour.
비교 실시예 2
Comparative Example 2
대게 250kg, 물 250kg을 혼합하여 100℃ 전후에서 1시간 동안 가열하여 농축액 300kg을 취득하였다. 물 350kg, 디푸리 8kg, 다시마 5kg, 무 10kg, 대파 2kg을 2시간 동안 가열하여 맛국물 300kg을 취득하였다. 상기 농축액과 상기 맛국물 혼합물에 소금 5kg, 생강 4.5kg, 마늘 5kg을 혼합하여 2시간 동안 가열하여 반죽액 450kg을 취득하여 쌀가루, 밀가루를 반죽하여 쌀국수, 국수를 제조하였다.
Usually, 250 kg and 250 kg of water were mixed and heated at 100 ° C. for 1 hour to obtain 300 kg of concentrate. 350 kg of water, 8 kg of deep root, 5 kg of kelp, 10 kg of radish, and 2 kg of leeks were heated for 2 hours to obtain 300 kg of flavored broth. 5 kg of salt, 4.5 kg of ginger, and 5 kg of garlic were mixed with the concentrate and the flavor broth mixture, and heated for 2 hours to obtain 450 kg of dough solution to prepare rice noodles and noodles by kneading rice flour and flour.
비교 실시예 3
Comparative Example 3
대게 250kg, 물 250kg을 혼합하여 100℃ 전후에서 1시간 동안 가열하여 농축액 300kg을 취득하였다. 물 350kg, 디푸리 8kg, 다시마 1.5kg, 무 7kg, 대파 2kg을 2시간 동안 가열하여 맛국물 300kg을 취득하였다. 상기 농축액과 상기 맛국물 혼합물에 소금 2kg, 생강 2kg, 마늘 3kg을 혼합하여 2시간 동안 가열하여 반죽액 450kg을 취득하여 쌀가루, 밀가루를 반죽하여 쌀국수, 국수를 제조하였다.
Usually, 250 kg and 250 kg of water were mixed and heated at 100 ° C. for 1 hour to obtain 300 kg of concentrate. 350 kg of water, 8 kg of deep root, 1.5 kg of kelp, 7 kg of radish, and 2 kg of leeks were heated for 2 hours to obtain 300 kg of broth. 2 kg of salt, 2 kg of ginger, and 3 kg of garlic were mixed with the concentrate and the flavor broth mixture and heated for 2 hours to obtain 450 kg of dough solution to prepare rice noodles and noodles by kneading rice flour and flour.
아래 표는 상기 육수를 무작위로 선정된 성인남녀 100명을 상대로 기호도를 측정한 결과이다. 제조된 8가지 쌀국수에서 대게 특유의 맛과 향이 국수 면발에서 느껴지면 10점, 약간 느껴지면 5점, 느낄 수 없으면 0점을 주는 방식으로 채점하여 평균값을 구하였다.The table below shows the results of measuring the degree of preference of 100 adult men and women randomly selected for the broth. In the eight kinds of rice noodles, the average value was obtained by scoring 10 points if the unique flavor and aroma were felt in noodle noodles, 5 points if a little, and 0 points if not.
Claims (3)
(a) 대게 40~60중량%, 물 40~60중량%를 혼합, 가열하여 농축물을 제조하는 단계;
(b) 물 중량 대비 디푸리 0.8~ 2%, 다시 0.3~1중량%, 무 1.5~3중량%, 대파 0.3 ~1.2중량%를 혼합하여 가열하는 맛국물을 우려 내는 단계;
(C) 상기 농축물 40~60중량%, 상기 맛국물 40~60중량%를 혼합하여 혼합액에, 상기 혼합액의 중량 대비 소금 1~3중량%, 생강 0.5~1.5중량%, 마늘 0.9~2.5중량%를 혼합, 재가열하여 반죽에 사용할 반죽액을 제조하는 단계;
(d) 상기 반죽액을 사용하여 반죽을 만드는 단계;
(e) 상기 반죽을 사용하여 국수를 제조하는 단계;
를 포함하는 국수 제조방법
In the manufacturing method of the noodles
(a) mixing 40 to 60% by weight of water and 40 to 60% by weight of water to prepare a concentrate;
(b) boiling the flavored broth by mixing 0.8-1% by weight of dipuri, 0.3-1% by weight, 1.5-3% by weight of radish and 0.3-1.2% by weight of leek;
(C) 40 to 60% by weight of the concentrate, 40 to 60% by weight of the soup stock mixed with 1 to 3% by weight of salt, 0.5 to 1.5% by weight ginger, 0.9 to 2.5% by weight of garlic Mixing, reheating to prepare a dough solution for use in the dough;
(d) making a dough using the dough solution;
(e) preparing noodles using the dough;
Noodle manufacturing method comprising a
The method of claim 1, wherein the dough comprises flour or rice flour
제 1항 내지 제2항에 따른 어느 한 방법에 의해서 제조된 육수
Stock broth prepared by any one of claims 1 to 2
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| KR102628696B1 (en) | 2021-10-13 | 2024-01-23 | 김명준 | How to make king crabs with salt |
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| KR100561639B1 (en) | 2003-10-21 | 2006-03-15 | 김은태 | Cold noodle dish of using a red crab and making method thereof |
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