KR20180032147A - Making method for soondae using cellophane noodles - Google Patents

Abstract

The present invention relates to a method of manufacturing sundae by using cellophane noodles. The method includes: a step of soaking cellophane noodles in water; a step of making sundae stuffing by mixing various seasonings with the soaked cellophane noodles; a step of making sundae by putting the stuffing into a sundae skin, and then, boiling the sundae in water; and a step of naturally drying the boiled sundae. The cellophane noodles are made through a method including: a step of adding water to dough ingredients, comprising 89.9-94.8 parts by weight of starch made by mixing corn starch and sweet potato starch at a weight ratio of 7:3, 5-10 parts by weight of onion skin powder, and 0.1-0.2 parts by weight of alum, and then, kneading the mixture until a moisture content of the mixture becomes 30-45 %; and a step of ejecting the dough and then steaming the dough. Since the cellophane noodles have orange and yellow colors because of onion skin water and diluted curcuma liquid, the sundae is expected to look better to consumers, and moreover, the sundae using the cellophane noodles does not have a pork smell, which is a unique part of sundae, and thus, the consumers may not be repulsed by the sundae. The unique flavors and tastes of onion skin and curcuma are able to stimulate the appetite of the consumers, and various medical effects are expected based on effective components of onion skin and curcuma.

Description

{Making method for soondae using cellophane noodles}

More particularly, the present invention relates to a method for preparing a pure paste using a bean curd, and more particularly, since the onion bean has a orange and yellow color due to a dilution liquid of water and a turmeric liquid, In addition to the inherent color of onion skin and turmeric powder, Sundae eliminates the unique pork smell of the sundae, thereby eliminating the consumer's sense of rejection. It stimulates the taste of consumers with the taste and aroma unique to onion skin and turmeric, The present invention also relates to a method for producing a phthalocyanine-based compound, which enables various pharmacological effects by a component to be expected.

Generally, Sundae is prepared by washing the intestines of pigs to make pure blood, mixing pork, egg yolks, various vegetables, and all kinds of seasonings. Then, the contents are put into pure blood and cooked in hot water or steam, As one of the unique foods, it is one of the common food which has been supplemented with nutrients during times when the food is scarce and contains a large amount of iron and has been functioning as a health supplement.

Although there are differences in taste and form due to differences in the methods and materials to be made according to the region, most of these sundae are put into the grape blood with the contents composed of vermicelli, vegetables, and sunspots and pursue only palatability with unique taste and texture Because there are many cases, it is often given a tame.

In addition, the color of the present invention is colorless from the contents to be introduced into the sutra, and there is a problem that it can not contribute greatly to improvement in palatability of the suture.

In addition, various methods such as spices and fragrance are used to remove the unique odor of Sun-Dae. To date, efforts have been made to remove odors while maintaining natural characteristics as a high-nutritional food by using natural food ingredients In fact.

Meanwhile, onions are classified into sweet, sweet and pungent newborns, and are classified into yellow, red, and white based on the color of onion skin scales stem.

Especially, most of the cultivars cultivated in Korea are yellowish in the spermatozoa, and are classified into early, middle, and late-onset depending on the growth period.

These onion ingredients are 93.1% moisture, very few proteins and fats, most of the inorganic salts such as carbohydrates, vitamins A1, B2 and calcium, phosphorus and iron, and onions purify blood and appetite, Is a kind of health food with a lot of medicinal effects which helps memory.

The effect of these onions can be examined in detail, which is effective in decreasing cholesterol levels, promoting liver health, nourishing the kidneys, improving the blood circulation, improving blood circulation, improving the kidney health, preventing strokes, helping intestinal health, improving diabetes, .

There are various kinds of dishes depending on how the onion is cooked. These kinds of onion dishes include onion juice, onion stir-fry, onion sauce, onion sauce, onion kimchi, onion mushroom watered onion, onion walnut stir fry, onion pickle, Steamed onion, onion soup, onion scones, onion flower salad, onion sausage stir-fried sandwich, onion fried rice, onion pickles.

However, when the onion is used for cooking, the shell is often discarded. The present applicant has developed a method for producing the instant noodles using the turmeric liquid, together with the nutrient-rich onion skin, It is as follows.

In order to solve the above problems, the present invention is expected to improve visual aesthetics of consumers because of the orange and yellow hues on the surface due to the dilution liquid of onion skin and water of turmeric liquid. On the other hand, In addition to the inherent color of turmeric and turmeric, it is possible to eliminate the pungent smell unique to sundae, thereby eliminating the sense of rejection of the consumer, while stimulating the taste of consumers with the taste and aroma unique to the onion shell and turmeric, It is an object of the present invention to provide a pseudo-manufacturing method using a facial so that a pharmacological effect can be expected.

According to an aspect of the present invention, there is provided a method of manufacturing a bead surface using a bead surface, Mixing the various spices into the called surface to make a pellet; Adding the above-mentioned pellets to the pellets to make pellets and boiling them in boiling water; And the noodles are naturally dried. The present invention relates to a method of preparing a sweet potato comprising the steps of: 89.9 to 94.8 parts by weight of starch mixed with a 7: 3 weight ratio of cornstarch and sweet potato starch, To 10 parts by weight of alum and 0.1 to 0.2 parts by weight of water; adding water to the dough preparation so that the moisture content is 30 to 45%; And injecting the kneaded mixture to make the mixture dough.

Also, the water added to the dough preparation is boiled in an amount of 1 to 5: 100 by weight of the onion skin and water, and then used in an orange color.

The water added to the dough preparation is characterized by being diluted with a 1:10 weight ratio of a turmeric liquid and water.

As described above, since the onion skin is diluted with water and a dilution solution of the turmeric liquid, it can be expected to improve the visual aesthetics of the consumer because it has orange and yellow hues on the surface. In addition to the inherent color of onion skin and turmeric, To remove the pork smell of the onion peel and turmeric and to stimulate the taste of the consumers with the taste and flavor unique to the onion shell and turmeric and to be able to expect various pharmacological effects by the useful components of onion shell and turmeric It is an invention.

The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

According to the present invention,

A step in which water is called face to face; Mixing the various spices into the called surface to make a pellet; Adding the above-mentioned pellets to the pellets to make pellets and boiling them in boiling water; And naturally drying the boiled pudding, the method comprising the steps of:

In the above aspect, water is added to a dough preparation consisting of 89.9 to 94.8 parts by weight of starch mixed with corn starch and sweet potato starch at a weight ratio of 7: 3, 5 to 10 parts by weight of onion skin powder and 0.1 to 0.2 parts by weight of alum, Kneading so that the content is 30 to 45%; And injecting the dough and then gelatinizing it.

It is preferable that the starch is mixed with the corn starch and the sweet potato starch at a weight ratio of 7: 3. If the content of the sweet potato starch is large, the cost is increased. When the content is low, the elasticity of the dough is decreased.

It is preferable that the onion peel powder is contained in an amount of 5 to 10 parts by weight. If the onion peel powder is more than 10 parts by weight, the palatability of the onion peel is deteriorated due to the irritating taste peculiar to the onion skin, The elasticity of the dough is reduced. When the onion skin powder is less than 5 parts by weight, the onion skin does not exhibit color due to the onion skin and the palatability of the dough is deteriorated.

At this time, the onion peel powder is thoroughly washed with water, dried, and finely pulverized.

In addition, it is preferable to pass the pretreatment step of roasting the onion skin for 1 to 2 minutes in the pre-crushing step, in order to add a fine flavor to the bean curd surface.

The alum is preferably added in an amount of 0.1 to 0.2 parts by weight for enhancing elasticity by binding between starch. When the alum is more than 0.2 part by weight, the production cost is increased and when it is less than 0.1 part by weight This is because the effect is insufficient.

Pouring water into the batter preparation consisting of the starch (a mixture of corn starch and sweet potato starch), onion skin powder and alum is kneaded so that the moisture content is 30 to 45%, when the moisture content exceeds 45% (Stirring) is not performed well and less than 30%, injection after kneading is not performed well.

At this time, the water added to the dough preparation is boiled with an onion skin and water at a weight ratio of 1: 5: 100, and then used in an orange color.

In the process of brewing the onion skin, it is preferable to boil it first with strong fire, then boil it for 3 minutes with a weak light, and we prefer to be orange, because it boils if it boils too long.

The water added to the dough preparation is diluted with a 1:10 weight ratio of a turmeric liquid and water.

At this time, the dilution of the turmeric liquid and water at a weight ratio of 1:10 is intended to control the flavor, aroma and hue unique to turmeric.

In addition, the above-mentioned turmeric liquid is a concentrated liquid extracted by a conventional hot water extraction method. When the above turmeric liquid and water are diluted at a weight ratio of 1:10, a unique aroma and taste can be expected. It is possible to manufacture the bean curd.

In this way, when we use water and dilution liquid of turmeric liquid, we can manufacture orange and yellow faceted corolla.

Of course, it is a matter of course that one or more of the orange and yellow bean can be selectively mixed according to the user's choice.

On the other hand, after the dough is injected and then gelled, it is cooled with cold water and then dried. Cooling and leaving for about 12 hours; Freezing at about-20 C for about 24 hours; It is known in the art that after the defrosting process with hot water and natural drying, the surface is processed through the post-treatment process, so that the description will be omitted.

Meanwhile, the present invention provides a method of preparing an instant paste using a sugar beverage, the sugar concentrate being referred to as diluted water; Mixing the various spices into the called surface to make a pellet; Adding the above-mentioned pellets to the pellets to make pellets and boiling them in boiling water; And naturally drying the boiled pudding.

The fruit concentrate and water are preferably diluted to a weight ratio of 5 to 10: 1 at the stage where the fruit concentrate is called diluted water, So that the unique taste of the fruit concentrate can be penetrated to the surface of the fruit.

It is preferable to use a fruit concentrate having a similar color so as not to change the color of the hot pepper seeds, and it is preferable to use a pineapple concentrate to impart sweetness to the hot pepper paste.

That is, if the pineapple concentrate is referred to the diluted water, the above-mentioned sweetener has a sweetness with a unique pungent taste, so that the addition of the seasoning can be minimized in the preparation of the pineapple.

In the step of making the pellets by mixing various spices on the surface of the pellet, the pellets are prepared by mixing 40 to 50 parts by weight of sugar, 10 to 20 parts by weight of glutinous rice, 10 to 15 parts by weight of pork, 5-10 parts by weight of carrot, ~ 5 parts by weight, potatoes 3 ~ 5 parts by weight, leek 3 ~ 5 parts by weight, and seasoning 0.5 ~ 1 part by weight.

It is a matter of course that the materials of the above-mentioned cattles can be configured differently depending on the types of vegetables such as vegetable sashimi, meat sashimi, and the like.

In the step of putting the poultry cattle into the poultry poultry and boiling it in boiling water, the poultry poultry is automatically injected into the poultry poultry by hand or machine, boiled in boiling water and dried naturally.

[0054] The prepared soy sauces (examples) and commercially available soy sauces (comparative examples) prepared in the above-described process were prepared and then taken to a total of 50 persons aged 20 to 55 years. , And sensory evaluation of pickles.

At this time, the score of the sensory test was rated as 1 (very bad) to 10 (very good), and the result was as follows.

As described above, it was confirmed that the instant noodles using the instant invention had better flavor, taste, color, and texture than those sold in the market.

Although the present invention has been described with reference to the exemplary embodiments, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations may be made without departing from the scope of the appended claims.

Claims (3)

A step in which water is called face to face; Mixing the various spices into the called surface to make a pellet; Adding the above-mentioned pellets to the pellets to make pellets and boiling them in boiling water; And naturally drying the boiled pudding, the method comprising the steps of:
In the above aspect, water is added to a dough preparation consisting of 89.9 to 94.8 parts by weight of starch mixed with corn starch and sweet potato starch at a weight ratio of 7: 3, 5 to 10 parts by weight of onion skin powder and 0.1 to 0.2 parts by weight of alum, Kneading so that the content is 30 to 45%; And a step of casting the dough after the dough is extruded. The method according to claim 1,
Wherein the water added to the dough preparation is boiled with a weight ratio of onion skin and water of 1: 5: 100, and then used in an orange color. The method according to claim 1,
Wherein the water to be added to the dough preparation is diluted with a 1:10 weight ratio of a turmeric liquid and water.