KR20170087346A

KR20170087346A - adzuki beans chopped noodles and manufacturing method thereof

Info

Publication number: KR20170087346A
Application number: KR1020160007224A
Authority: KR
Inventors: 최순금
Original assignee: 최순금
Priority date: 2016-01-20
Filing date: 2016-01-20
Publication date: 2017-07-28
Also published as: KR101845391B1

Abstract

The present invention relates to an edible bean gruel and its manufacturing method.
The present invention relates to a method for producing a flour dough (S1) comprising mixing 75 to 91% by weight of a flour for general noodles, 10 to 22% by weight of a flour mill and 10 to 22% by weight of salt in a kneading machine for 25 to 35 minutes, ; A step of cutting the dough prepared in the form of knife noodles, pressing the cut knife on the kneading machine and kneading the kneaded knife noodles, and pressing the kneaded kneaded noodles in a state of being disturbed by applying impact on the kneading machine, S2); Aging the prepared dough at 2-3 DEG C for 15 hours or more (S3); (S4) boiling bean paste 75 to 85% by weight, red bean paste 10 to 21% by weight and salt 2 to 6% by weight to grind the bean curd seasoning material (S4); (S 5) preparing the bean broth by heating the bean broth prepared in the step (S 3) in a pressure cooker at 100 ° C. for 13 to 17 minutes and further heating at 60 to 70 ° C. for 15 to 25 minutes; Then, 40 parts by weight of the prepared surface of step (S3) was added to 100 parts by weight of the red bean broth prepared in the step (S5), and the mixture was boiled at 100 ° C for 8 to 12 minutes, (S6), which is completed by boiling for about 6 minutes to complete the bean curd noodles. In addition, it is possible to add a flavor and flavor to the food with a kokaliki appearance and a chewy texture.

Description

[0001] The present invention relates to an adzuki bean chopped noodles and a manufacturing method thereof,

More particularly, the present invention relates to a method for cutting kneaded wheat flour mixed with flour for general noodles and flour milled to make a noodle batter, and then shaping the flour to be noodle noodle, The present invention relates to a bean curd noodle which boils to improve a fresh texture and nutrition and a manufacturing method thereof.

Kal-kook-so is a traditional Korean food. It is a hot noodle that has been sliced with a knife slicing kneaded dough into slices with a knife, and it is a favorite food with lots of soup and bean paste in the day of special rain due to its unique texture and flavor.

In addition, noodles, including cuttlefish, are representative carbohydrate foods produced mainly from wheat flour, especially wheat flour.

Calgary noodles have the advantage of fewer harmful substances such as trans fat and sodium compared to noodles containing a large amount of trans fat, which is harmful to human body, and noodles containing a large amount of sodium. However, It is a high-carbohydrate food with low mineral nutrients and low fiber content compared to calories, produced from highly purified wheat flour as a raw material.

Therefore, it is suggested that a knife noodle mixed with root vegetables such as Chinese cabbage and bitter vegetables such as beet has been suggested in the production of knot noodles.

Korean Patent No. 10-1253749 Korean Patent No. 10-0505952 Korean Patent Publication No. 10-2015-0066784

The present invention solves the problem found in the noodle soup produced by the conventional preparation method, that is, it provides only monotonous nourishment by mainly wheat flour and eliminates the problem that there is no factor that can stimulate visual aesthetics, And improve the visual aesthetic by improving the taste and flavor to improve the image of traditional food, thereby promoting the consumption of Kalguksu and improving the health of the user. .

Another object of the present invention is to provide a food which is more chewy and more nutritious to the human body than that of the traditional preparation method and improves visual aesthetics while improving taste and flavor, And to provide a method of manufacturing an adzuki bean noodle soup that can promote the health of the user.

As is well known, red bean is a nutrient that can not be produced by our body. It is the highest food of cereal, which plays an important role of decomposing fatigue substances and relieving fatigue. Fatigue, metabolism promotion, anemia prevention, stress relief , Relieving insomnia, and strengthening memory.

In addition, it is an anticancer food rich in saponin ingredient which is well known to be contained in red ginseng and ginseng. Especially, saponin and anthocyanin are contained in the skin of bean paste to prevent intestinal movement and liver fat accumulation and smooth blood circulation,

It is one of the foods with excellent diuretic effect. It is effective for eliminating the detoxification effect and edema, and eliminating the unnecessary moisture in the body, so as to eliminate swelling caused by kidney disease or molding.

In addition, it contains antioxidant effect, which contains 50% of vitamin C and 2.5% of proanthocyanin, which is more than 20 times of vitamin E, which is more than 20 times that of vitamin E, and iron that is good for people with anemia is caused by iron deficiency Help to alleviate dizziness, tingling, headache and tired symptoms.

In addition, polyphenol rich in the blood cholesterol level and lowers the active oxygen is a food to eliminate hypertension, hyperlipidemia, diabetes and other adult diseases, such as prevention and mitigation is the effect.

Accordingly, the present invention is to provide a bean curd noodle which can obtain various beneficial ingredients of bean curd while providing the noodle soup using the bean curd.

In order to achieve the intended object of the present invention, a method for producing bean curd noodles comprises 75 to 91% by weight of flour for general noodles, 10 to 22% by weight of flour, 10 to 22% by weight of salt, and 25 to 35 minutes (S1) preparing a flour dough by evenly mixing and kneading the flour dough;

(S2) of aging the dough at 2 to 3 DEG C for at least 15 hours,

(S 3) preparing boiled bean soup materials by mixing 75 to 85% by weight of red beans, 10 to 21% by weight of red bean sauce, and 2 to 6% by weight of salt,

The bean juice material prepared in the step (S3) is put into a pressure cooker and boiled at 100 ° C for 13 to 17 minutes and then heated to 60 to 70 ° C for 15 to 25 minutes to prepare red bean juice (S4).

Then, 40 parts by weight of the surface prepared in the above step (S2) was added to 100 parts by weight of the red bean broth prepared in the above step (S4) and boiled for 8 to 12 minutes at 100 ° C., Boiling for ~ 6 minutes to complete the bean curd soup (S5).

Another aspect of the present invention is a method for preparing a flour dough by uniformly kneading 75 to 91% by weight of flour for general noodles, 10 to 22% by weight of flour, 0.05 to 0.15% by weight of salt for 25 to 35 minutes in a kneading machine (S1);

A step of cutting the dough prepared in the form of knife noodles, pressing the cut knife on the kneading machine and kneading the kneaded knife noodles, and pressing the kneaded kneaded noodles in a state of being disturbed by applying impact on the kneading machine, S2);

(S3) of aging the dough at 2-3 DEG C for 15 hours or more,

(S4) boiling bean paste 75 to 85% by weight, red bean paste 10 to 21% by weight and salt 2 to 6% by weight to grind the bean curd seasoning material (S4);

(S 5) preparing the bean broth by heating the bean broth prepared in the step (S 3) in a pressure cooker at 100 ° C. for 13 to 17 minutes and further heating at 60 to 70 ° C. for 15 to 25 minutes;

Then, 40 parts by weight of the prepared surface of step (S3) was added to 100 parts by weight of the red bean broth prepared in the step (S5), and the mixture was boiled at 100 ° C for 8 to 12 minutes, And completing the bean curd noodle by boiling for 6 minutes (S6).

In addition, the present invention is characterized by the handmade cost manufactured by the above-mentioned manufacturing method.

According to the present invention, the glutinous rice flour improves the texture of the chewy gum, the wheat flour alone can compensate for the nutritional content of the defatted noodle soup, and the shape and shape of the noodle formed as a ramen noodle stimulates visual aesthetics, And it has the effect of stimulating the appetite to eat. In addition, it can add flavor and flavor by the perilla which is beneficial to the human body, and it can be eaten with health food.

1 is a flowchart showing a manufacturing process of the present invention.

The features and advantages of the present invention will be more clearly understood by the following embodiments.

Hereinafter, embodiments of the present invention will be described.

1. Phase 1 (Dough Preparation)

75 to 91% by weight of flour for general noodles, 10 to 22% by weight of flour powder, and 0.05 to 0.15% by weight of salt are evenly kneaded in a kneading machine for 25 to 35 minutes to prepare a flour paste.

At this time, the water used in the dough is based on the general mixing ratio. That is, 59 to 69% by weight of salt-containing wheat flour (general-purpose noodle + strong flour) and 31 to 41% by weight of water are mixed, and the ratio of wheat flour and water is preferably 64: 36%.

The salt is preferably a salt of the sun. If the content of the salt is less than 0.05 part by weight based on 100 parts by weight of wheat flour, the effect of addition is not obtained. If the content exceeds 0.15% by weight, salty taste appears .

3. Phase 2 (nail molding)

The kneaded dough prepared in the step (S1) is cut in the form of knife noodles, the cut knife noodles are pressed and kneaded on the kneading machine, and the kneaded kneaded noodles are kneaded by applying a shock to the kneaded kneaded kneaded product. Obtain a bent face.

The process of pressurization and agglomeration is carried out by hand, and it may be carried out four to eight times.

3. The third stage (aging)

The dough obtained in the step (S2) is matured at 2 to 3 DEG C for 13 to 17 hours.

The flour dough can be used to make knife noodles as it is, but it is possible to improve the taste and flavor by undergoing the minimum aging process, and also to maintain the condition of the surface formed in the bent state in the second step (S2) do.

Under such aging conditions, the aging time is too late when the temperature is lower than 2 ° C, and when the temperature is higher than 3 ° C, the aging fermentation may progress excessively or the dough may harden depending on the aging time. Therefore, it is preferable to aged at 2 ~ 3 ° C for 13 ~ 17 hours for optimal flavor and chewiness.

4. Stage 4 (preparation of red bean broth)

Boiled beans 75 ~ 85% by weight, bean curd refuse 10 ~ 21% by weight, salt 2 ~ 6% by weight, grind to soybean oil and prepare red bean broth.

5. Step 5 (prepare red bean broth)

The red bean juice material prepared in the above step (S4) is put into a pressure cooker, boiled at 100 ° C for 13 to 17 minutes, and further heated at a temperature of 60 to 70 ° C for 15 to 25 minutes to prepare red bean broth.

6. Stage 6 (filling of dough and raw materials)

40 parts by weight of the prepared surface of step (S3) was added to 100 parts by weight of boiled bean broth prepared in step (S5) at 100 ° C., boiled at 100 ° C. for 8 to 12 minutes, Boil for 6 minutes to finish the bean paste.

According to the above-described manufacturing steps, the bean curd noodles were completed as in the following examples.

7.5kg of flour for general noodles and 1.5kg of flour for flour are added. 97g of salt is put into 4KG of water and mixed by a kneading machine for 30 minutes to prepare flour paste.

The dough is aged at 2 ~ 3 ℃ for more than 15 hours.

1kg of red beans, 200g of red beans and 45g of salt are added, and the red bean juice prepared by grinding in soybean milk is put into a pressure cooker, boiled at 100 ° C for 15 minutes, heated at 65 ° C for 20 minutes, and turned off.

Then, 1200cc of red bean broth is boiled at 100 ° C, 200g of cotton is added, heated at 100 ° C for 10 minutes, boiled, heated to 75 ° C, and further boiled for 5 minutes to complete the bean curd.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents. Various modifications and changes may be made.

Therefore, it is of course possible to add something that is generally considered and participated to taste the knife noodles, for example, seafood, vegetables or other seasonings.

Claims

(S1) preparing a flour dough by mixing and kneading 75 to 91% by weight of flour for general noodles, 10 to 22% by weight of flour, 0.05 to 0.15% by weight of salt in a kneading machine for 25 to 35 minutes evenly;
A step of cutting the dough prepared in the form of knife noodles, pressing the cut knife on the kneading machine and kneading the kneaded knife noodles, and pressing the kneaded kneaded noodles in a state of being disturbed by applying impact on the kneading machine, S2);
(S3) of aging the dough at 2-3 DEG C for 15 hours or more,
(S4) boiling bean paste 75 to 85% by weight, red bean paste 10 to 21% by weight and salt 2 to 6% by weight to grind the bean curd seasoning material (S4);
(S 5) preparing the bean broth by heating the bean broth prepared in the step (S 3) in a pressure cooker at 100 ° C. for 13 to 17 minutes and further heating at 60 to 70 ° C. for 15 to 25 minutes;
Then, 40 parts by weight of the prepared surface of step (S3) was added to 100 parts by weight of the red bean broth prepared in the step (S5), and the mixture was boiled at 100 ° C for 8 to 12 minutes, And a step (S6) of boiling the soybean curd soup for about 6 minutes to complete the bean curd soup.

The bean curd refuse produced by the manufacturing method of claim 1.