KR20130060407A - Manufacturing method of potato noodle - Google Patents
Manufacturing method of potato noodle Download PDFInfo
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- KR20130060407A KR20130060407A KR1020110126445A KR20110126445A KR20130060407A KR 20130060407 A KR20130060407 A KR 20130060407A KR 1020110126445 A KR1020110126445 A KR 1020110126445A KR 20110126445 A KR20110126445 A KR 20110126445A KR 20130060407 A KR20130060407 A KR 20130060407A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 85
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 85
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000005096 rolling process Methods 0.000 claims abstract description 9
- 229920000139 polyethylene terephthalate Polymers 0.000 claims abstract description 8
- 239000005020 polyethylene terephthalate Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 229920002554 vinyl polymer Polymers 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 239000010802 sludge Substances 0.000 claims abstract description 5
- -1 polyethylene terephthalate Polymers 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 7
- 229930003268 Vitamin C Natural products 0.000 abstract description 7
- 235000019154 vitamin C Nutrition 0.000 abstract description 7
- 239000011718 vitamin C Substances 0.000 abstract description 7
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007781 pre-processing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 206010019799 Hepatitis viral Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 208000000509 infertility Diseases 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 231100000535 infertility Toxicity 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 230000008733 trauma Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 201000001862 viral hepatitis Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
본 발명은 감자 국수의 제조방법에 관한 것으로서, 감자를 5~20분 동안 분쇄하여 곤죽(sludge) 상태가 되도록 분쇄하는 단계(단계 1); 상기 분쇄된 감자를 가열하는 단계(단계 2); 밀가루에 상기 가열된 감자 및 소금을 혼합하고 반죽하는 단계(단계 3); 상기 반죽물을 숙성하는 단계(단계 4); 상기 숙성된 반죽물을 압연 롤러기를 이용하여 롤링하는 단계(단계 5); 상기 롤링된 반죽물을 압출기를 이용하여 감자 국수를 제조하는 단계(단계 6); 상기 감자 국수를 건조시키는 단계(단계 7); 및 상기 건조된 감자 국수를 폴리에틸렌 테레프탈레이트(PET) 또는 폴리비닐(PV) 재질의 용기에 포장하는 단계(단계 8); 를 포함하여 제조하면, 밀가루에 감자를 혼합하되 감자를 전처리하여 질감과 쫄깃함을 향상시킬 수 있으며, 감자의 비타민C가 파괴되지 않고 섭취할 수 있는 장점이 있다.The present invention relates to a method for preparing potato noodles, comprising the steps of pulverizing the potato to a sludge state by grinding the potatoes for 5 to 20 minutes (step 1); Heating the ground potato (step 2); Mixing and kneading the heated potato and salt to flour (step 3); Aging the dough (step 4); Rolling the aged dough using a rolling roller (step 5); Preparing potato noodles using the rolled dough using an extruder (step 6); Drying the potato noodles (step 7); And packaging the dried potato noodles in a container made of polyethylene terephthalate (PET) or polyvinyl (PV) (step 8); When prepared, including, to mix the potato in the flour but pretreatment to improve the texture and chewy potatoes, there is an advantage that can be ingested without breaking vitamin C of potatoes.
Description
본 발명은 감자 국수의 제조방법에 관한 것으로서, 보다 상세하게는 밀가루에 감자를 혼합하되 감자를 전처리하여 국수의 질감과 쫄깃함을 향상시킬 수 있는 감자 국수의 제조방법에 관한 것이다.
The present invention relates to a method of manufacturing potato noodles, and more particularly, to a method of manufacturing potato noodles that can improve the texture and chewyness of the noodles by mixing the potatoes in flour but pre-processing the potatoes.
감자는 많이 섭취해도 문제가 없는 식이성 약재로 오래전부터 장수식품으로 널리 알려져 있다. 독일 및 프랑스 같은 유럽국가에서는 예로부터 감자를 땅속의 사과, 땅속의 영양덩어리라고 부른다. 감자는 몸에 쌓여 있는 불필요한 수분을 흡수하여 노화되는 속도를 늦춰준다.Potatoes have been known as long-term food for a long time as a dietary medicinal herb even if you eat a lot. In European countries like Germany and France, potatoes have long been called apples in the ground and nutrient masses in the ground. Potatoes slow down the rate of aging by absorbing the excess moisture in your body.
감자에 들어 있는 비타민C는 다른 야채와는 달리 열을 가해도 쉽게 파괴되지 않는다. 전자렌지에 감자를 요리할 때는 96%의 비타민C가 남아있고, 감자를 찔 때에는 67%의 비타민C가 남아있고, 오븐에 감자를 가열할 때는 62%의 비타민C가 남아있다. Unlike other vegetables, potatoes' vitamin C is not easily destroyed by heating. 96% of vitamin C is left when cooking potatoes in the microwave, 67% of vitamin C is left when steaming potatoes, and 62% is left when heating potatoes in an oven.
비타민C는 인체 내에서 스트레스 감소, 철분흡수촉진, 인슐린의 역할, 불임의 개선, 외상이나 골절의 치료를 돕고, 발암물질 발생억제, 혈액응고 촉진, 바이러스성 간염 억제, 콜레스테롤 감소, 감기저항성 증가 등의 역할을 수행한다.
Vitamin C helps reduce stress, promote iron absorption, improve the role of insulin, improve infertility, treat trauma and fractures, inhibit carcinogen generation, promote blood coagulation, inhibit viral hepatitis, reduce cholesterol, and increase cold resistance. Plays the role of.
대한민국등록특허 제10-0453232호(2004.10.15.)에는 감자를 이용한 국수 제조방법이 개시되어 있다.Republic of Korea Patent No. 10-0453232 (2004.10.15.) Discloses a method for producing noodles using potatoes.
상기 감자를 이용한 국수는 100% 감자를 이용한 것으로 영양성분이 우수한 장점이 있지만 국수의 질감이나 쫄깃함이 미흡한 문제가 있다.
Noodles using the potato has the advantage of excellent nutritional ingredients by using 100% potato, but there is a problem that the texture or chewy of the noodles is insufficient.
본 발명자는 밀가루에 감자를 혼합하되 감자를 전처리하여 국수의 질감과 쫄깃함을 향상시킬 수 있는 감자 국수의 제조방법을 개발하였다.
The present inventors have developed a method of preparing potato noodles that can mix potatoes with flour but pretreat the potatoes to improve the texture and chewyness of the noodles.
본 발명의 목적은 밀가루에 감자를 혼합하되 감자를 전처리하여 국수의 질감과 쫄깃함을 향상시킬 수 있는 감자 국수의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method for producing a potato noodle that can improve the texture and chewyness of the noodles by mixing the potatoes in flour but pre-processing the potatoes.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은 감자를 5~20분 동안 분쇄하여 곤죽(sludge) 상태가 되도록 분쇄하는 단계(단계 1); 상기 분쇄된 감자를 가열하는 단계(단계 2); 밀가루에 상기 가열된 감자 및 소금을 혼합하고 반죽하는 단계(단계 3); 상기 반죽물을 숙성하는 단계(단계 4); 상기 숙성된 반죽물을 압연 롤러기를 이용하여 롤링하는 단계(단계 5); 상기 롤링된 반죽물을 압출기를 이용하여 감자 국수를 제조하는 단계(단계 6); 상기 감자 국수를 건조시키는 단계(단계 7); 및 상기 건조된 감자 국수를 폴리에틸렌 테레프탈레이트(PET) 또는 폴리비닐(PV) 재질의 용기에 포장하는 단계(단계 8);를 포함하는 것을 특징으로 하는 감자 국수의 제조방법을 제공한다.The present invention is a step of grinding the potato to grind (sludge) state for 5 to 20 minutes (step 1); Heating the ground potato (step 2); Mixing and kneading the heated potato and salt to flour (step 3); Aging the dough (step 4); Rolling the aged dough using a rolling roller (step 5); Preparing potato noodles using the rolled dough using an extruder (step 6); Drying the potato noodles (step 7); And packing the dried potato noodles in a container made of polyethylene terephthalate (PET) or polyvinyl (PV) (step 8).
상기 단계 2는, 상기 분쇄된 감자를 85~90℃에서 30~60분 동안 중탕으로 가열하는 것임을 특징으로 한다.Step 2 is characterized in that for heating the ground potatoes in a hot bath for 30 to 60 minutes at 85 ~ 90 ℃.
상기 단계 3은, 밀가루 100중량부에 대하여 상기 가열된 감자 20~30중량부 및 소금 0.1~1중량부를 혼합하고 물을 가하여 반죽하는 것임을 특징으로 한다.
Step 3 is characterized in that the dough is mixed by adding 20 to 30 parts by weight of the heated potatoes and 0.1 to 1 parts by weight of salt with respect to 100 parts by weight of flour and water.
본 발명에 따른 감자 국수는 밀가루에 감자를 혼합하되 감자를 전처리하여 국수의 질감과 쫄깃함을 향상시킬 수 있으며, 감자의 비타민C가 파괴되지 않고 섭취할 수 있는 장점이 있다.
Potato noodle according to the present invention can improve the texture and chewyness of the noodles by mixing the potato in the flour but pre-treat the potato, there is an advantage that can be consumed without destroying the vitamin C of the potato.
이하, 본 발명을 상세히 설명하면 다음과 같다.
Hereinafter, the present invention will be described in detail.
본 발명에 따른 감자 국수의 제조방법은,Potato noodle production method according to the present invention,
감자를 분쇄하는 단계(단계 1);Grinding potatoes (step 1);
상기 분쇄된 감자를 가열하는 단계(단계 2);Heating the ground potato (step 2);
밀가루에 상기 가열된 감자 및 소금을 혼합하고 반죽하는 단계(단계 3);Mixing and kneading the heated potato and salt to flour (step 3);
상기 반죽물을 숙성하는 단계(단계 4);Aging the dough (step 4);
상기 숙성된 반죽물을 압연 롤러기를 이용하여 롤링하는 단계(단계 5);Rolling the aged dough using a rolling roller (step 5);
상기 롤링된 반죽물을 압출기를 이용하여 감자 국수를 제조하는 단계(단계 6);Preparing potato noodles using the rolled dough using an extruder (step 6);
상기 감자 국수를 건조시키는 단계(단계 7); 및Drying the potato noodles (step 7); And
상기 건조된 감자 국수를 폴리에틸렌 테레프탈레이트(PET) 또는 폴리비닐(PV) 재질의 용기에 포장하는 단계(단계 8);Packaging the dried potato noodles in a container made of polyethylene terephthalate (PET) or polyvinyl (PV) (step 8);
를 포함한다.
.
상기 단계 1은 감자를 세척하고 탈피 후 5~20분 동안 분쇄하여 곤죽(sludge) 상태가 되도록 하는 단계이다. 상기 감자에 함유되어 있는 비타민C는 높은 온도에서 요리를 하여도 쉽게 파괴되지 않는 특징이 있다.
Step 1 is a step of washing the potato and crushed for 5 to 20 minutes after peeling to become a sludge state. Vitamin C contained in the potato is characterized by not easily destroyed even when cooked at a high temperature.
상기 단계 2는 상기 분쇄된 감자를 85~90℃에서 30~60분 동안 중탕으로 가열하는 단계이다.
Step 2 is a step of heating the pulverized potato in a bath for 30 to 60 minutes at 85 ~ 90 ℃.
상기 단계 3은 밀가루 100중량부에 대하여 상기 중탕으로 가열한 감자 20~30중량부 및 소금 0.1~1중량부를 혼합하고 물을 가하여 반죽하는 단계이다. 상기 밀가루 100중량부에 대하여 감자 20중량부 미만 포함되면 감자의 영양성분이 미흡한 문제가 있으며, 30중량부 초과 포함되면 국수의 질감이 떨어질 수 있다. 상기 밀가루는 우리밀을 사용하는 것이 바람직하다.
Step 3 is a step of mixing by mixing 20-30 parts by weight of the potato and 0.1-1 parts by weight of salt heated in the hot water with respect to 100 parts by weight of flour and kneading. If less than 20 parts by weight of the potato with respect to 100 parts by weight of the wheat flour there is a problem that the nutritional component of the potato is insufficient, if more than 30 parts by weight of the noodles may fall texture. It is preferable to use our wheat flour.
상기 단계 4는 상기 반죽물을 20~30℃에서 1~2시간 동안 숙성하는 단계이다.
Step 4 is a step of aging the dough for 1 to 2 hours at 20 ~ 30 ℃.
상기 단계 6은 제면기를 이용하여 국수를 뽑아내는 단계이다.
Step 6 is to extract the noodles by using a noodle maker.
상기 단계 7은 상기 감자 국수를 38~42℃에서 35~45시간 동안 건조하는 단계이다.
Step 7 is a step of drying the potato noodles for 35 to 45 hours at 38 ~ 42 ℃.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것을 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.
감자를 세척하고 탈피 후 10분 동안 분쇄하여 곤죽(sludge) 상태가 되도록 하였다. The potatoes were washed and ground for 10 minutes after stripping to leave a sludge.
상기 분쇄된 감자를 85℃에서 30분 동안 중탕으로 가열하였다.The ground potatoes were heated in a bath at 85 ° C. for 30 minutes.
밀가루 100중량부에 대하여 상기 중탕한 감자 25중량부 및 소금 0.7중량부를 혼합하고 물을 가하여 반죽하였다.25 parts by weight of the hot potato and 0.7 parts by weight of salt were mixed with 100 parts by weight of flour, and kneaded by adding water.
상기 반죽물을 25℃에서 1시간 동안 숙성하였다.The dough was aged at 25 ° C. for 1 hour.
상기 숙성된 반죽물을 압연 롤러기를 이용하여 롤링하였다.The aged dough was rolled using a rolling roller.
상기 롤링된 반죽물을 압출기를 이용하여 감자 국수를 제조하였다.The rolled dough was prepared potato noodles using an extruder.
상기 감자 국수를 40℃에서 40시간 동안 건조하였다.
The potato noodles were dried at 40 ° C. for 40 hours.
[비교예 1]Comparative Example 1
감자의 껍질을 벗기고 세척하고 분쇄한 후, 분쇄된 감자를 60메쉬 체로 걸러 압축하여 감자분말 고형체와 녹말혼합물로 분리하였다. 상기 감자분말 고형체를 찜통에 넣고 100℃의 끓는 물에 20분 동안 익혀 다시 분쇄하고, 상기 녹말혼합액을 침강시켜 녹말을 추출하고, 분쇄된 감자분말과 녹말을 반죽하여 100℃의 끓는 물에 20분 동안 다시 익힘으로써 반죽덩어리를 만들었다. 상기 반죽덩어리로 면발을 뽑았다.
After peeling, washing, and grinding the potatoes, the ground potatoes were compressed into a 60 mesh sieve and compressed to separate the potato powder into a solid and starch mixture. The potato powder solids are put in a steamer and cooked for 20 minutes in boiling water at 100 ° C. and crushed again. The dough was made by recooking for minutes. The noodle was pulled out into the dough mass.
[실험예 1][Experimental Example 1]
실시예 1의 감자 국수 및 비교예 1의 감자 국수를 20대, 30대, 40대, 50대 남녀 각 10명씩에게 동일한 요리 방법으로 요리하여 시식하고, 물성을 평가하도록 한 후, 그 결과를 평균하여 표 1에 나타내었다.
The potato noodle of Example 1 and the potato noodle of Comparative Example 1 were cooked and sampled by the same cooking method for 10 men and women in their twenties, thirties, forties, and fifties, and evaluated for physical properties. It is shown in Table 1.
상기 표 1을 보면, 감자 100%로 만든 비교예 1의 감자 국수에 비해, 밀가루에 감자를 혼합하되 감자를 전처리하여 포함시킨 실시예 1의 감자 국수가 질감 및 조직감이 월등히 우수한 것을 확인할 수 있다.Looking at Table 1, compared to the potato noodles of Comparative Example 1 made of 100% potato, it can be confirmed that the potato noodles of Example 1, which includes the potato mixed with the flour but pre-treated with the potato is excellent in texture and texture.
Claims (3)
상기 분쇄된 감자를 가열하는 단계(단계 2);
밀가루에 상기 가열된 감자 및 소금을 혼합하고 반죽하는 단계(단계 3);
상기 반죽물을 숙성하는 단계(단계 4);
상기 숙성된 반죽물을 압연 롤러기를 이용하여 롤링하는 단계(단계 5);
상기 롤링된 반죽물을 압출기를 이용하여 감자 국수를 제조하는 단계(단계 6);
상기 감자 국수를 건조시키는 단계(단계 7); 및
상기 건조된 감자 국수를 폴리에틸렌 테레프탈레이트(PET) 또는 폴리비닐(PV) 재질의 용기에 포장하는 단계(단계 8);
를 포함하는 것을 특징으로 하는 감자 국수의 제조방법.
Grinding potatoes for 5-20 minutes to grind to a sludge state (step 1);
Heating the ground potato (step 2);
Mixing and kneading the heated potato and salt to flour (step 3);
Aging the dough (step 4);
Rolling the aged dough using a rolling roller (step 5);
Preparing potato noodles using the rolled dough using an extruder (step 6);
Drying the potato noodles (step 7); And
Packaging the dried potato noodles in a container made of polyethylene terephthalate (PET) or polyvinyl (PV) (step 8);
Potato noodle production method comprising a.
상기 분쇄된 감자를 85~90℃에서 30~60분 동안 중탕으로 가열하는 것임을 특징으로 하는 감자 국수의 제조방법.
2. The method according to claim 1,
Potato noodles, characterized in that for heating the ground potatoes in a hot water for 30 to 60 minutes at 85 ~ 90 ℃.
밀가루 100중량부에 대하여 상기 가열된 감자 20~30중량부 및 소금 0.1~1중량부를 혼합하고 물을 가하여 반죽하는 것임을 특징으로 하는 감자 국수의 제조방법.2. The method according to claim 1,
The method of producing a potato noodle, characterized in that for mixing 100-30 parts by weight of the heated potato and 0.1 to 1 part by weight of salt and kneading by adding water.
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| KR1020110126445A KR20130060407A (en) | 2011-11-30 | 2011-11-30 | Manufacturing method of potato noodle |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509626A (en) * | 2016-09-19 | 2017-03-22 | 湖北工业大学 | Potato fully utilized noodles and preparation method thereof |
| KR20190129853A (en) | 2017-03-31 | 2019-11-20 | 제이엑스티지 에네루기 가부시키가이샤 | Composition for cured resin, hardened | cured material of this composition, this composition, and manufacturing method of this hardened | cured material, and semiconductor device |
| KR20210108637A (en) | 2020-02-26 | 2021-09-03 | 김용남 | Method of manufacturing potato noodle |
| JP2021526355A (en) * | 2018-05-18 | 2021-10-07 | 广西壮族自治区▲衣▼▲並▼科学院Ｇｕａｎｇｘｉ Ｚｈｕａｎｇ Ａｕｔｏｎｏｍｏｕｓ Ｒｅｇｉｏｎ Ａｃａｄｅｍｙ Ｏｆ Ａｇｒｉｃｕｌｔｕｒａｌ Ｓｃｉｅｎｃｅｓ | A method for manufacturing potato noodles with a low breaking rate using fresh potatoes as a raw material |
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2011
- 2011-11-30 KR KR1020110126445A patent/KR20130060407A/en not_active Application Discontinuation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509626A (en) * | 2016-09-19 | 2017-03-22 | 湖北工业大学 | Potato fully utilized noodles and preparation method thereof |
| CN106509626B (en) * | 2016-09-19 | 2019-08-20 | 湖北工业大学 | Whole potato noodles and preparation method thereof |
| KR20190129853A (en) | 2017-03-31 | 2019-11-20 | 제이엑스티지 에네루기 가부시키가이샤 | Composition for cured resin, hardened | cured material of this composition, this composition, and manufacturing method of this hardened | cured material, and semiconductor device |
| JP2021526355A (en) * | 2018-05-18 | 2021-10-07 | 广西壮族自治区▲衣▼▲並▼科学院Ｇｕａｎｇｘｉ Ｚｈｕａｎｇ Ａｕｔｏｎｏｍｏｕｓ Ｒｅｇｉｏｎ Ａｃａｄｅｍｙ Ｏｆ Ａｇｒｉｃｕｌｔｕｒａｌ Ｓｃｉｅｎｃｅｓ | A method for manufacturing potato noodles with a low breaking rate using fresh potatoes as a raw material |
| JP7001228B2 (en) | 2018-05-18 | 2022-01-19 | 広西壮族自治区農業科学院 | A method for manufacturing potato noodles with a low breaking rate using fresh potatoes as a raw material. |
| KR20210108637A (en) | 2020-02-26 | 2021-09-03 | 김용남 | Method of manufacturing potato noodle |
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