KR20130048437A - A nuddle using green tea and plum extract and a nuddle processing method thereof - Google Patents
A nuddle using green tea and plum extract and a nuddle processing method thereof Download PDFInfo
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 11
- 235000009569 green tea Nutrition 0.000 title claims abstract description 11
- 238000003672 processing method Methods 0.000 title 1
- 229940094952 green tea extract Drugs 0.000 claims abstract description 42
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 42
- 235000012149 noodles Nutrition 0.000 claims abstract description 31
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 108010010803 Gelatin Proteins 0.000 claims abstract description 28
- 229920000159 gelatin Polymers 0.000 claims abstract description 27
- 239000008273 gelatin Substances 0.000 claims abstract description 27
- 235000019322 gelatine Nutrition 0.000 claims abstract description 27
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000008213 purified water Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 4
- 238000001816 cooling Methods 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 3
- 230000001079 digestive effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 8
- 238000010411 cooking Methods 0.000 description 6
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000012258 stirred mixture Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 녹차추출액과 매실엑기스를 이용한 면 및 이를 이용한 면 제조방법에 관한 것으로, 더욱 상세하게는 소화효소를 함유한 매실엑기스와 열량이 낮은 젤라틴, 지방분해효과가 높은 녹차를 이용하여, 열량이 낮고, 관능이 우수하며, 조리가 용이한 녹차추출액과 매실엑기스를 이용한 면 및 이를 이용한 면 제조방법에 관한 것이다. The present invention relates to noodles using green tea extract and plum extract, and to a method of preparing noodles using the same. More specifically, using a plum extract containing a digestive enzyme and low calorie gelatin and green tea having a high lipolysis effect, It relates to a low, excellent sensory, easy to cook green tea extract and noodles using plum extract and a method of manufacturing the noodles using the same.
기존의 누들의 제조공정은 분쇄곡물과 물 등을 혼합하여 반죽하고, 그 반죽을 누들 형태로 성형 및 건조시키는 공정으로 구성되는 것이 일반적이다. Conventional manufacturing process of noodle is generally composed of a process of mixing and kneading the crushed grains and water, and molding and drying the dough in the form of noodle.
이러한 기존의 공정으로 제조된 면을 섭취하기 위해서는 일차적으로 열과 수분이 필요하다. 이와 같은 열과 수분이 투입되면 누들은 시간이 지날수록 물성에 변화가 생겨 식감이 나빠지게 된다. 또한, 누들의 대부분은 전분질 원료로 만들어진 것이어 높은 열량을 함유하고 있다. In order to consume the cotton prepared by this conventional process, heat and moisture are required primarily. When such heat and moisture are injected, the noodle changes in physical properties and the texture becomes worse. In addition, most of the noodle is made of starch raw material and contains high calories.
그러나, 상기한 바와 같은 종래 기술에서는 다음과 같은 문제점이 있다.However, the above-described prior art has the following problems.
종래와 같이 곡물과 물 등 만으로 혼합하여 누들을 제조하는 경우, 칼로리가 높고, 소화가 부담스러운 문제점이 있었다. When manufacturing a noodle by mixing only with grains and water as in the prior art, there was a problem that the calories are high and the digestion is burdensome.
또한, 누들의 조리시 물과 열이 필요한데, 조리 후 시간이 지날수록 식감이 나빠져 조리 후 오랫동안 보관할 수 없는 문제점이 있었다. In addition, water and heat is required when cooking noodle, there is a problem that can not be stored for a long time after cooking because the texture worsens over time after cooking.
따라서, 본 발명의 목적은 상기한 바와 같은 종래 기술의 문제점을 해결하기 위한 것으로, 칼로리가 상대적으로 낮고, 소화가 용이한 녹차추출액과 매실엑기스를 이용한 면 및 이를 이용한 면 제조방법을 제공하는 것이다. Accordingly, an object of the present invention is to solve the problems of the prior art as described above, to provide a relatively low calorie, easy to digest green tea extract and noodles using a plum extract, and a method for producing noodles using the same.
그리고, 본 발명의 다른 목적은 조리 후 일정한 시간 후에도 식감이 유지되는 녹차추출액과 매실엑기스를 이용한 면 및 이를 이용한 면 제조방법을 제공하는 것이다. Another object of the present invention is to provide a green tea extract and a noodle extract using plum extract and a noodle manufacturing method using the same, the texture of which is maintained even after a certain time after cooking.
상기한 바와 같은 목적을 달성하기 위한 것으로, 본 발명의 특징에 따르면, 본 발명인 녹차추출액과 매실엑기스를 이용한 면의 제조방법은, 생매실을 이용하여 매실엑기스를 추출하는 제 1단계와, 가루녹차를 이용하여 녹차추출액을 제조하는 제 2단계와, 매실엑기스와 녹차추출액 및 젤라틴을 혼합하여 배합하는 제 3단계와, 상기 혼합물 중 젤라틴을 용해시키는 제 4단계와, 상기 혼합물을 0℃ 내지 4℃ 의 온도에서 응고시키는 제 5단계와, 상기 응고된 혼합물을 절단하는 제 6단계를 포함하여 구성되는 것을 특징으로 한다. In order to achieve the object as described above, according to the characteristics of the present invention, the manufacturing method of the noodles using the green tea extract and plum extract of the present invention, the first step of extracting the plum extract using live plum, and powdered green tea A second step of preparing the green tea extract using the mixture, a third step of mixing and mixing the plum extract, the green tea extract and the gelatin, a fourth step of dissolving the gelatin in the mixture, and the mixture at 0 ° C to 4 ° C. And a fifth step of solidifying at a temperature of 6 and a sixth step of cutting the solidified mixture.
상기 제 1단계는, 원료인 생매실 1중량부에 대하여 설탕을 1 내지 2.5중량부의 비율로 혼합하는 것을 특징으로 한다. The first step is characterized in that the sugar is mixed at a ratio of 1 to 2.5 parts by weight based on 1 part by weight of raw plums as raw materials.
상기 제 2단계에서, 원료인 가루녹차 1중량부에 대해 정제수를 10 내지 15중량부의 비율로 혼합하는 것을 특징으로 한다. In the second step, purified water is mixed at a ratio of 10 to 15 parts by weight based on 1 part by weight of powdered green tea, which is a raw material.
상기 제 3단계에서, 상기 매실엑기스 1중량부와, 상기 녹차추출액 1중량부와, 상기 분말젤라틴 0.17 내지 1중량부의 비율로 혼합되는 것을 특징으로 한다. In the third step, 1 part by weight of the plum extract, 1 part by weight of the green tea extract, characterized in that the mixture is mixed in a ratio of 0.17 to 1 part by weight of the powder gelatin.
그리고, 본 발명의 다른 실시예인 상술한 방법으로 제조되는 녹차추출액과 매실엑기스를 이용한 면을 특징으로 한다.And, another embodiment of the present invention is characterized by using the green tea extract and plum extract prepared by the method described above.
본 발명에 의한 녹차추출액과 매실엑기스를 이용한 면 및 이를 이용한 면 제조방법에서는 다음과 같은 효과가 있다. The green tea extract according to the present invention and noodles using a plum extract and the method of manufacturing the noodles using the same has the following effects.
면에 녹차추출물과 매실엑기스가 포함되어 칼로리가 상대적으로 낮고, 소화가 용이하게 되어 식용시 위에 부담이 덜하여 디저트 용으로 이용될 수 있는 효과가 있다. Contains green tea extract and plum extract in the noodles is relatively low in calories, easy digestion has less burden on the stomach when edible there is an effect that can be used for dessert.
또한, 조리 후 매실엑기스와 녹차추출물에 의해 면이 붇지 않고 식감이 유지되어 조리후에도 오랫동안 식용할 수 있어 음식물 쓰레기가 덜 발생되어 환경오염이 방지되고, 음식비용이 절감되는 효과가 있다. In addition, after cooking, the plum texture and green tea extract is not steamed, the texture is maintained and can be edible for a long time after cooking, less food waste is generated, environmental pollution is prevented, food costs are reduced.
도 1은 본 발명에 의한 녹차추출액과 매실엑기스를 이용한 면의 제조방법을 보인 순서도.
도 2는 본 발명인 녹차추출액과 매실엑기스를 이용한 면의 제조방법에 의해 제조된 면의 모습을 보인 도면.1 is a flow chart illustrating a method of manufacturing noodles using green tea extract and plum extract according to the present invention.
Figure 2 is a view showing a state of the cotton prepared by the method of manufacturing the noodles using the present invention green tea extract and plum extract.
이하, 본 발명에 의한 녹차추출액과 매실엑기스를 이용한 면의 제조방법 및 이 방법으로 제조된 면의 바람직한 실시예가 첨부된 도면을 참고하여 상세하게 설명한다. Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the method of manufacturing the noodles using green tea extract and plum extract according to the present invention and the noodles prepared by this method will be described in detail.
본 발명에 의한 녹차추출액과 매실엑기스를 이용한 면의 제조방법에서는, 생매실을 이용하여 매실엑기스를 추출하는 제 1단계와, 가루녹차를 이용하여 녹차추출액을 제조하는 제 2단계와, 매실엑기스와 녹차추출액 및 젤라틴을 혼합하여 배합하는 제 3단계와, 상기 혼합물 중 젤라틴을 용해시키는 제 4단계와, 상기 혼합물을 0℃ 내지 4℃ 의 온도에서 응고시키는 제 5단계와, 상기 응고된 혼합물을 절단하는 제 6단계를 포함하여 구성될 수 있다. In the method for producing noodles using green tea extract and plum extract according to the present invention, the first step of extracting the plum extract using live plum, and the second step of preparing green tea extract using powdered green tea, and the plum extract and A third step of mixing and blending green tea extract and gelatin, a fourth step of dissolving gelatin in the mixture, a fifth step of solidifying the mixture at a temperature of 0 ° C to 4 ° C, and cutting the solidified mixture It may be configured to include a sixth step.
먼저, 생매실을 이용하여 매실엑기스를 제조하는 제 1단계가 진행된다(S1). 이때, 원료인 생매실을 1 중량부에 대해 설탕을 1 내지 2.5중량부를 용기에 투입할 수 있다. First, a first step of manufacturing a plum extract using live plum proceeds (S1). At this time, 1 to 2.5 parts by weight of sugar may be added to the container with respect to 1 part by weight of raw plum which is a raw material.
이때, 상기 설탕이 생매실이 채우고 있는 공극 사이로 균일하게 투입되도록 흔들어 준다. 균일하게 투입된 생매실과 설탕 혼합물이 들어있는 용기를 밀폐시킨 후, 어둡고 서늘한 곳에서 100일 내지 120일을 방치시킨 후 삼투압에 의해 용출된 매실엑기스를 추출한다. At this time, the sugar is shaken to be uniformly introduced between the pores filled with live plum. After sealing the container containing the uniformly added raw plum and sugar mixture, and left for 100 to 120 days in a dark and cool place to extract the plum extract eluted by osmotic pressure.
그리고, 가루녹차를 이용한 녹차추출액을 제조하는 제 2단계가 진행된다(S2). 이때, 원료 가루녹차와 정제수를 가루녹차 1중량부에 대해 정제수를 10 내지 15중량부의 비율로 혼합한 후 60℃에서 교반기를 이용하여 100rpm으로 1시간 동안 추출하여 얻어낼 수 있다. Then, a second step of preparing green tea extract using powdered green tea is performed (S2). At this time, the raw powdered green tea and purified water may be obtained by mixing purified water at a ratio of 10 to 15 parts by weight with respect to 1 part by weight of powdered green tea, and then extracting the mixture at 100 rpm for 1 hour at 60 ° C. using a stirrer.
상기 방법으로 추출된 녹차추출액은 연속식 원심분리기를 이용해 5000rpm 의 회전속도에서 원심분리 한 후 슬러지가 제거된 녹차추출액을 회수할 수 있다. The green tea extract extracted by the above method may recover the green tea extract from which sludge has been removed after centrifugation at a rotational speed of 5000 rpm using a continuous centrifuge.
그리고, 매실엑기스, 젤라틴, 녹차추출액을 혼합하는 제 3단계가 진행된다(S3). 상기 매실엑기스, 젤라틴, 녹차추출액을 일정한 용기에 매실엑기스와 녹차추출액과 젤라틴을 일정한 비율로 혼합하는데, 상기 매실엑기스와 녹차추출액의 혼합물이 1중량부일때, 상기 젤라틴이 0.17중량부 이상 1중량부 이하로 첨가하여 혼합하는 것이 바람직하다. Then, a third step of mixing the plum extract, gelatin, green tea extract is carried out (S3). Mixing the plum extract, gelatin, green tea extract in a certain container in a certain ratio of plum extract, green tea extract and gelatin, when the mixture of the plum extract and green tea extract is 1 part by weight, the gelatin is 0.17 parts by weight or more 1 part by weight It is preferable to add and mix below.
이는 상기 젤라틴이 분말젤라틴으로 혼합되는데, 상기 분말젤라틴이 0.17중량부보다 소량으로 첨가되면, 저온 응고 후 상온에 방치하였을 때 다시 액상으로 전환되는 문제점이 발생할 수 있고, 원하는 조직감이 형성되기 어려워지기 때문이다. This is because the gelatin is mixed into the powder gelatin, when the powder gelatin is added in a small amount than 0.17 parts by weight, when left at room temperature after low temperature solidification may cause a problem that is converted back to the liquid phase, it is difficult to form the desired texture to be.
또한, 상기 배합시 매실엑기스, 분말젤라틴, 녹차추출액을 투입후 상온에서 젤라틴 분말이 용기에 흡착되지 않도록 충분히 교반해주는 것이 바람직하다. 이는 충분한 교반이 이루어지지 않는 경우, 가열시 외벽에 흡착된 젤라틴분말은 열에 의해 응고되어 균일한 혼합이 이루어지기 어려워지기 때문이다. In addition, it is preferable to stir sufficiently so that the gelatin powder is not adsorbed to the container at room temperature after the addition of plum extract, powder gelatin, green tea extract during the formulation. This is because, when sufficient stirring is not achieved, the gelatin powder adsorbed on the outer wall during heating becomes solidified by heat, making it difficult to achieve uniform mixing.
상기 제 3단계를 구체적으로 예를 들면, 30cm*15cm의 스테인레스 용기에 매실엑기스를 150 내지 250ml를 용기에 투입하고, 분말젤라틴 40 내지 60g을 투입한 후 1차로 거품기가 장착된 교반기로 60 내지 100rpm의 속도로 회전 교반한다. Specifically, the third step, for example, in a stainless steel container of 30cm * 15cm, 150 to 250ml of plum extract in a container, 40 to 60g of powder gelatin is added to 60 to 100rpm with a stirrer equipped with a foamer first Rotate and stir at a speed of.
일정시간 교반 후 상기 분말젤라틴이 더이상 분말형상으로 나타내지 않으면, 녹차추출액 30 내지 50ml를 투입한 후 다시 앞의 교반방식으로 3분 내지 5분간 교반하면서 혼합한다. If the powder gelatin is no longer in powder form after stirring for a certain time, 30-50 ml of green tea extract is added, followed by mixing while stirring for 3 to 5 minutes using the preceding stirring method.
여기서, 보다 바람직하게는 상기 매실엑기스를 200ml, 상기 분말젤라틴을 50g, 상기 녹차추출액을 40ml의 비율로 혼합할 수 있다. Here, more preferably, 200 ml of the plum extract, 50 g of the powder gelatin, and the green tea extract may be mixed in a ratio of 40 ml.
상기 교반된 혼합물 중 젤라틴을 용해시키는 제 4단계를 진행한다(S4). 상기 혼합물을 60 내지 80℃ 의 온도에서 10분 내지 15분 동안 교반 용해시키는 것이 바람직하다. 이는 상기 조건범위를 벗어나면 혼합물이 함유하는 수분이 증발되어 원하고자 하는 식감을 형성하기 어려워지기 때문이다. The fourth step of dissolving gelatin in the stirred mixture is performed (S4). It is preferable to dissolve the mixture by stirring for 10 to 15 minutes at a temperature of 60 to 80 ℃. This is because the moisture contained in the mixture is evaporated out of the above condition range, making it difficult to form the desired texture.
상기 교반시 교반기를 이용하여 80 내지 120rpm으로 충분히 혼합한다. 이때 상기 혼합물의 형상은 전형적인 액상의 형태를 나타낼 때까지 용해시킨다. In the stirring, the mixture is sufficiently mixed at 80 to 120 rpm using a stirrer. The shape of the mixture is then dissolved until it exhibits a typical liquid form.
그리고, 상기 혼합물을 0℃ 내지 4℃의 온도에서 응고시키는 제 5단계가 진행된다(S5). 상기 용해된 혼합물을 일정한 크기의 용기에 상면이 평평하게 되도록 안착시킨다. 예를 들면, 상기 용기는 30cm*15cm의 크기의 스테인레스스틸 용기에 안착시킬 수 있다. Then, a fifth step of solidifying the mixture at a temperature of 0 ° C to 4 ° C is performed (S5). The dissolved mixture is placed in a container of constant size so that the top is flat. For example, the container may be seated in a stainless steel container of the size of 30 cm * 15 cm.
상기 혼합물이 담겨진 상기 용기를 상면이 수평으로 유지되는 냉장시설에서 0 내지 4℃의 온도에서 1시간 이상 방치를 하여 응고시킨다. 이때 0℃ 이하에서 냉각시킬 경우 수분의 동결로 인해 응고젤라틴이 보유하고 있는 탄성을 원하는대로 형성할 수 없으며, 4℃ 이상에서 냉각시키는 경우는 냉각시간이 길어지기 때문이다. The vessel containing the mixture is allowed to solidify by standing for at least 1 hour at a temperature of 0 to 4 ℃ in a refrigerating facility in which the upper surface is kept horizontal. At this time, if the cooling at 0 ℃ or less due to the freezing of the moisture due to the gelatin gelatin retained can not be formed as desired, when cooling at 4 ℃ or more because the longer the cooling time.
그리고, 상기 응고된 혼합물을 절단하는 제 6단계가 진행된다(S6). 상기 제 5단계에서 응고된 성형물을 소정의 크기로 절단하여 면 형상을 만든다. 예를 들면, 절단 두께가 3 내지 5mm 사이즈의 스테인레스 제면기에 응고된 혼합물을 투입하여 면 형태로 성형한다. 이때 3mm 이하로 절단할 경우 응고물의 특성상 면의 형상을 나타내기 어려우며, 5mm 이상 사이즈로 절단 할 경우에는 섭취시 젓가락 또는 포크를 사용할 때 불편함이 따를 수 있기 때문이다. Then, a sixth step of cutting the solidified mixture proceeds (S6). The molded product solidified in the fifth step is cut to a predetermined size to form a surface shape. For example, the mixture solidified into a stainless steel noodle machine having a cut thickness of 3 to 5 mm is introduced into a cotton shape. In this case, when cutting to 3mm or less, it is difficult to show the shape of the surface due to the characteristics of the solidified material, and when cutting to a size of 5mm or more, it may be inconvenient when using chopsticks or fork when ingested.
또한, 상기 절단기에 응고된 혼합물을 투입할 때 1회 응고물의 투입 너비가 20cm 이상의 스테인레스 제면기를 이용하는 것이 바람직하다. In addition, it is preferable to use a stainless steel noodle machine having a feeding width of at least 20 cm when the coagulated mixture is introduced into the cutter.
절단 후, 상기 절단된 성형물은 즉시 손 등을 이용하여 성형물이 서로 달라붙지 않도록 털어주어야 하며, 일정한 용기에 담아 다시 30분이상 0 내지 4℃ 온도의 냉장시설에서 보관하도록 한다. After cutting, the cut moldings should be shaken off immediately by using a hand or the like so as not to stick to each other, and put in a predetermined container to be stored in a refrigerating facility having a temperature of 0 to 4 ° C. for at least 30 minutes.
본 발명의 권리는 위에서 설명된 실시예에 한정되지 않고 청구범위에 기재된 바에 의해 정의되며, 본 발명의 분야에서 통상의 지식을 가진 자가 청구범위에 기재된 권리범위 내에서 다양한 변형과 개작을 할 수 있다는 것은 자명하다.
It is to be understood that the invention is not limited to the disclosed embodiment, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.
Claims (5)
가루녹차를 이용하여 녹차추출액을 제조하는 제 2단계;
매실엑기스와 녹차추출액 및 젤라틴을 혼합하여 배합하는 제 3단계;
상기 혼합물 중 젤라틴을 용해시키는 제 4단계;
상기 혼합물을 0℃ 내지 4℃ 의 온도에서 응고시키는 제 5단계; 그리고,
상기 응고된 혼합물을 절단하는 제 6단계;를 포함하여 구성되는 녹차추출액과 매실엑기스를 이용한 면의 제조방법.A first step of extracting plum extract using raw plum;
A second step of preparing green tea extract using powdered green tea;
A third step of mixing and mixing plum extract, green tea extract and gelatin;
A fourth step of dissolving gelatin in the mixture;
A fifth step of solidifying the mixture at a temperature of 0 ° C to 4 ° C; And,
The sixth step of cutting the solidified mixture; Method of manufacturing noodles using green tea extract and plum extract comprising a.
상기 제 1단계는,
원료인 생매실 1중량부에 대하여 설탕을 1 내지 2.5중량부의 비율로 혼합하는 것을 특징으로 하는 녹차추출액과 매실엑기스를 이용한 면의 제조방법.The method of claim 1,
In the first step,
A method for preparing noodles using green tea extract and plum extract, characterized in that the sugar is mixed at a ratio of 1 to 2.5 parts by weight with respect to 1 part by weight of raw plum, which is a raw material.
상기 제 2단계에서,
원료인 가루녹차 1중량부에 대해 정제수를 10 내지 15중량부의 비율로 혼합하는 것을 특징으로 하는 녹차추출액과 매실엑기스를 이용한 면의 제조방법.The method of claim 1,
In the second step,
A method for preparing noodles using green tea extract and plum extract, characterized in that the purified water is mixed at a ratio of 10 to 15 parts by weight based on 1 part by weight of powdered green tea, which is a raw material.
상기 제 3단계에서,
상기 매실엑기스 1중량부;
상기 녹차추출액 1중량부; 그리고,
상기 분말젤라틴 0.17 내지 1중량부;의 비율로 혼합되는 것을 특징으로 하는 녹차추출액과 매실엑기스를 이용한 면의 제조방법.The method of claim 1,
In the third step,
1 part by weight of the plum extract;
1 part by weight of the green tea extract; And,
The powder gelatin 0.17 to 1 part by weight; Green tea extract and a method of manufacturing cotton using a plum extract, characterized in that the ratio is mixed.
Noodles using green tea extract and plum extract prepared by the method of claim 1 to claim 4.
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