KR20180033924A - Method of manufacturing noodles using fingerroot extract - Google Patents
Method of manufacturing noodles using fingerroot extract Download PDFInfo
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- 244000060701 Kaempferia pandurata Species 0.000 title claims abstract description 70
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
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- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 229940094952 green tea extract Drugs 0.000 claims description 8
- 235000020688 green tea extract Nutrition 0.000 claims description 8
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 핑거루트 추출액을 이용한 국수제조방법에 관한 것으로 보다 상세하게는 핑거루트의 추출액을 효과적으로 추출하여 이를 포함한 국수재료를 이용하여 국수를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing noodles using finger root extract, and more particularly, to a method for efficiently extracting finger root extract and using noodles containing the same.
일반적으로 국수는 밀가루를 적당한 물과 혼합하여 반죽한 재료를 일정한 굵기로 뽑아낸 것을 지칭한다. 국수는 품질의 특성을 쫄깃한 정도, 먹을 때 표면의 촉감, 국수 자체의 색상으로 평가하며, 배합원료의 특성과 배합수 함량, 건조방법에 따라서 품질이 많이 달라지게 된다. 이러한 국수는 간편하고 맛이 좋을 뿐만 아니라 가격도 저렴하여 서민들에게 많은 인기를 끌고 있다. 하지만, 종래의 국수는 단순히 밀가루만을 사용하므로 타 음식물에 비해 영양이 부족한 측면이 있다.In general, noodles refers to a mixture of wheat flour and a suitable amount of water to produce a kneaded material having a certain thickness. The quality of noodles is assessed by the quality of the quality, the texture of the surface at the time of eating, and the color of the noodle itself. The quality of the noodles varies depending on the characteristics of the ingredients, the content of the ingredients, and the drying method. These noodles are not only simple, delicious, but also cheap, making them popular among the general public. However, since conventional noodles use only flour, there is a lack of nutrition compared to other foods.
한편 핑거루트(fingerroot, 학명 : Boesenbergia pandurata)는 동남아시아에서 자생하는 생강과의 식물로 항균, 항염증, 항산화 등의 다양한 생리 활성을 가지고 있다. 이러한 핑거루트는 열대아시아 국가에서는 향신료나 근육통, 감기 등의 질병치료용으로 또는 피클, 카레, 음료 등 아시아 전통 요리에 다양하게 이용되어 왔다.On the other hand, fingerroot (scientific name: Boesenbergia pandurata) is a plant native to ginger in Southeast Asia. It has various physiological activities such as antibacterial, anti-inflammation and antioxidant. These finger roots have been used extensively in tropical Asian countries for the treatment of diseases such as spices, myalgia, and cold, or for Asian traditional dishes such as pickles, curry, and beverages.
또한, 핑거루트의 뿌리에서 추출된 판두라틴은 건강기능식품의 기능성 원료로 인정되었으며 생리활성기능 2등급을 받았다. 자외선에 의한 피부 손상으로부터 피부 건강을 유지하고 체내 에너지 항상성 유지를 위한 센서 단백질인 ‘AMPK(AMP-activated protein kinase)’를 활성화시켜 체지방을 감소하는 데 도움을 주어 다이어트에 효과가 있다.In addition, panduratin extracted from the root of finger root was recognized as a functional ingredient of health functional food and received a grade 2 of physiologically active function. AMP-activated protein kinase (AMPK), a sensor protein for maintaining skin health and maintaining energy homeostasis in the body, is effective in reducing dietary fat by helping to reduce body fat.
이에 따라 핑거루트의 좋은 효과를 그대로 살리면서도 탄력성이 좋아 식감도 좋은 국수의 제조기술 개발이 요구되었다.As a result, it was required to develop manufacturing technology of noodles having good elasticity and good texture while utilizing the good effect of finger root.
상기와 같은 문제를 해결하기 위해 제안된 것으로서, 본 발명의 목적은 탄력성, 퍼짐성을 개선한 국수를 제공하는 데 있다.It is an object of the present invention to provide a noodle with improved elasticity and spreadability.
또한 본 발명의 목적은 맛과 향미를 개선하면서도 건강에 이로운 국수를 제공하는 데 있다.It is also an object of the present invention to provide noodles that are beneficial to health while improving taste and flavor.
상기 목적을 달성하기 위해 본 발명은 핑거루트 추출액, 곡물가루, 소금으로 이루어진 원료에 물을 배합 및 반죽하는 배합 및 반죽단계; 반죽된 원료를 성형하는 제면 및 성형단계; 성형된 재료를 건조하는 건조단계; 건조된 재료를 절단하는 재단단계를 포함하되, 상기 원료는 핑거루트 추출액 25 ~ 35중량%, 곡물가루 65 ~ 75중량% 및 소금 0.03 ~ 0.5중량%로 구성되며, 상기 원료에 물을 1 : 2 ~ 1 : 4 중량비율로 배합하며, 상기 핑거루트 추출액은 건조된 핑거루트를 분쇄하는 단계; 핑거루트 대비 물을 15 ~ 25배 혼합하여 2~3시간 1차 가열하는 단계; 핑거루트 대비 물을 8 ~ 15배 추가 혼합하여 20 ~ 30분 2차 가열하는 단계; 가열된 원액을 85 ~ 95℃로 3 ~ 4시간 숙성하는 1차 숙성단계; 1차 숙성된 원액을 60 ~ 70℃로 3 ~ 4시간 추가 숙성하는 2차 숙성단계; 및 2차 숙성된 원액을 35 ~ 45℃로 2 ~ 3시간 3차 숙성하는 단계로 핑거루트 추출액을 제조하는 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법을 제공한다.In order to accomplish the above object, the present invention provides a method for producing a fermented fruit, which comprises mixing and kneading water with a raw material comprising finger root extract, grain powder, and salt, and kneading; Molding and shaping the kneaded raw material; A drying step of drying the molded material; Wherein the raw material comprises 25-35% by weight of finger root extract, 65-75% by weight of grain flour, and 0.03-0.5% by weight of salt, wherein water is added to the raw material in a ratio of 1: 2 To 1: 4 weight ratio, wherein the finger root extract is obtained by pulverizing dried finger roots; Mixing the water 15 to 25 times with respect to the finger root and heating the mixture for 2 to 3 hours; Adding 8 to 15 times of water to the finger root, and then heating the mixture for 20 to 30 minutes; A primary aging step of aging the heated stock solution at 85 to 95 ° C for 3 to 4 hours; A second aging step in which the first aged raw solution is further aged at 60 to 70 ° C for 3 to 4 hours; And fermenting the second aged raw juice at 35 to 45 ° C for 3 to 3 hours to obtain a finger root extract, wherein the finger root extract is prepared.
또한 본 발명에 의하면, 상기 1차 숙성단계에서 소맥단백질 분말, 구아검, 중합인산염 및 녹차추출물을 추가하되, 2차 가열된 원액 100중량부에 대하여 소맥단백질 분말 0.05~0.1중량부, 구아검 0.01~0.05중량부, 중합인산염 0.3 ~ 0.6중량부 및 녹차추출물 1.0 ~ 1.5중량부를 추가하는 것을 특징으로 하는 황칠나무 추출액을 이용한 국수제조방법을 제공한다.According to the present invention, wheat protein powder, guar gum, polymerized phosphate and green tea extract are added in the first aging step, and 0.05 to 0.1 part by weight of wheat protein powder, 0.01 to 0.01 part by weight of guar gum 0.01 To about 0.05 part by weight, from 0.3 to 0.6 part by weight of polymerized phosphate and from about 1.0 to about 1.5 parts by weight of green tea extract are added.
또한 본 발명에 의하면, 상기 곡물가루는 밀가루에 추가적으로 옥수수, 감자전분, 쌀가루 중 1이상이 혼합된 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법을 제공한다.According to another aspect of the present invention, there is provided a method for producing noodles using a finger root extract, wherein the grain flour is further mixed with wheat flour, at least one of corn, potato starch and rice flour.
또한 본 발명에 의하면, 상기 배합 및 반죽단계 이후에 숙성단계를 추가하는 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법을 제공한다.According to the present invention, there is also provided a method for producing noodles using a finger root extract, characterized by adding an aging step after the mixing and kneading step.
또한 본 발명에 의하면, 상기 제면 및 성형단계에서 생산하는 면의 굵기는 0.5-2 ㎜인 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법을 제공한다.According to the present invention, there is also provided a method of manufacturing a noodle using the finger root extract, wherein the thickness of the face produced in the face forming and molding step is 0.5-2 mm.
또한 본 발명에 의하면, 상기 건조단계 후 국수의 수분 함량은 12-14%인 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법을 제공한다.According to another aspect of the present invention, there is provided a method of manufacturing noodles using finger root extract, wherein the moisture content of the noodle is 12-14% after the drying step.
본 발명에 따른 핑거루트 추출액을 이용한 국수제조방법은 핑거루트 추출액을 효과적으로 추출하여 국수를 제조할 수 있다.The noodle producing method using the finger root extract according to the present invention can effectively produce the noodle by extracting the finger root extract.
또한, 본 발명에 따른 핑거루트 추출액을 이용한 국수제조방법은 핑거루트 추출액이 포함됨으로써 국수 제조시 반죽의 신장성, 탄력성, 조직감이 강화되어 섭취시 식감이 우수한 효과가 있다.In addition, the method of manufacturing the noodle using the finger root extract according to the present invention has an effect of enhancing the extensibility, elasticity and texture of dough during the production of noodles by incorporating the finger root extract.
또한, 본 발명에 따른 핑거루트 추출액을 이용한 국수제조방법은 핑거루트 추출액에 개량제가 부가되어 추출액의 생리 활성을 증대함은 물론 국수의 쫄깃함, 식감, 부드러움, 탄력성, 신장성 등이 우수해져 국수의 독특한 식감, 조직감을 부여한다.In addition, the method for producing noodles using the finger root extract according to the present invention not only improves the physiological activity of the extract by adding an improving agent to the finger root extract, but also improves the pickiness, softness, elasticity and elongation of the noodles, It gives unique texture and texture.
또한, 본 발명에 따른 핑거루트 추출액을 이용한 국수제조방법으로 제조된 국수를 섭취시 핑거루트가 갖고 있는 고유의 특성을 잘 살려 항균, 항산화 등의 생리활성을 가지며, 체지방감소, 피부건강 개선 등의 효과를 가질 수 있다.In addition, when the noodles prepared by the method of producing noodles using the finger root extract according to the present invention are consumed, it is possible to utilize the inherent characteristics of the finger root to have physiological activities such as antibacterial and antioxidant, Effect.
도 1은 본 발명의 일 실시 예에 따른 핑거루트 추출액을 이용한 국수를 제조하는 제조 공정을 나타낸 것이다.
도 2는 본 발명의 일 실시 예에 따른 국수 재료에 들어가는 핑거루트 추출액의 제조공정도를 나타낸 것이다.FIG. 1 shows a manufacturing process for producing noodles using finger root extract according to an embodiment of the present invention.
FIG. 2 is a view showing a manufacturing process of a finger root extract according to an embodiment of the present invention.
이하 본 발명에 첨부된 도면을 참조하여 본 발명을 상세히 설명하기로 한다. 우선, 도면들 중, 동일한 구성요소 또는 부품들은 가능한 한 동일한 참조부호를 나타내고 있음에 유의하여야 한다. 본 발명을 설명함에 있어, 관련된 공지기능 혹은 구성에 대한 구체적인 설명은 본 발명의 요지를 모호하지 않게 하기 위하여 생략한다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. First, it should be noted that, in the drawings, the same components or parts have the same reference numerals as much as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.
본 명세서에서 사용되는 정도의 용어 “약”, “실질적으로” 등은 언급된 의미에 고유한 제조 및 물질 허용오차가 제시될 때 그 수치에서 또는 그 수치에 근접한 의미로 사용되고, 본 발명의 이해를 돕기 위해 정확하거나 절대적인 수치가 언급된 개시 내용을 비양심적인 침해자가 부당하게 이용하는 것을 방지하기 위해 사용된다.The terms " about ", " substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, Accurate or absolute numbers are used to help prevent unauthorized exploitation by unauthorized intruders of the referenced disclosure.
도 1은 본 발명의 일 실시 예에 따른 핑거루트 추출액을 이용한 국수를 제조하는 제조 공정을 나타낸 것이다. 도 2는 본 발명의 일 실시 예에 따른 국수 재료에 들어가는 핑거루트 추출액의 제조공정도를 나타낸 것이다.FIG. 1 shows a manufacturing process for producing noodles using finger root extract according to an embodiment of the present invention. FIG. 2 is a view showing a manufacturing process of a finger root extract according to an embodiment of the present invention.
본 발명에 있어서, 원료에 물을 배합 및 반죽하는 배합 및 반죽단계; 반죽된 원료를 성형하는 제면 및 성형단계; 성형된 재료를 건조하는 건조단계; 건조된 재료를 재단하는 재단단계를 포함하는 것을 특징으로 한다.In the present invention, mixing and kneading the raw material with water and kneading; Molding and shaping the kneaded raw material; A drying step of drying the molded material; And a cutting step of cutting the dried material.
또한 상기 원료는 핑거루트 추출액 25 ~ 35중량%, 곡물가루 65 ~ 75중량% 및 소금 0.03 ~ 0.5중량%로 구성되며, 상기 원료에 물을 1 : 2 ~ 1 : 4 중량비율로 배합한다.The raw material is composed of 25 to 35% by weight of finger root extract, 65 to 75% by weight of grain powder and 0.03 to 0.5% by weight of salt, and water is mixed in the ratio of 1: 2 to 1: 4 by weight.
상기 핑거루트 추출액은 특별한 공정을 거쳐 제조될 수 있는 데, 건조된 핑거루트를 분쇄하는 단계; 핑거루트 대비 물을 혼합하여 1차 가열하는 단계; 핑거루트 대비 물을 추가 혼합하여 2차 가열하는 단계; 가열된 원액을 숙성하는 1차 숙성단계; 숙성된 원액을 추가 숙성하는 2차 숙성단계; 및 상온에서 3차 숙성하는 단계를 거쳐 핑거루트 추출액을 제조할 수 있다.The finger root extract can be prepared by a special process, comprising the steps of: pulverizing dried finger roots; Mixing the water with the finger root to effect primary heating; Adding water to the fingerroot and further heating the mixture; A primary aging step of aging the heated stock solution; A secondary aging step in which the aged raw solution is further aged; And a third aging step at room temperature to produce a finger root extract.
건조된 핑거루트를 준비하여 0.1 ~ 2mm 크기로 분쇄하는 데, 분쇄하는 방법은 특별히 제한되지 않는다.(분쇄단계)The dried finger roots are prepared and crushed to a size of 0.1 to 2 mm, and the crushing method is not particularly limited. (Crushing step)
분쇄된 핑거루트를 액상화 하기 위해서 핑거루트 대비 물을 15 ~ 25배 혼합하여 2~3시간 1차 가열한다. (1차가열단계)In order to liquefy the crushed finger root, water is mixed 15 to 25 times with respect to the finger root, and the mixture is firstly heated for 2 to 3 hours. (Primary heating step)
1차 가열된 핑거루트에 물을 추가하여 가열하는 데, 핑거루트 대비 물을 8 ~ 15배 추가 혼합하여 20 ~ 30분 정도 가열할 수 있다.(2차 가열단계)Water is added to the first heated fingerroot to heat it, and 8 to 15 times more water is added to the fingerroot than the fingerroot, and the mixture can be heated for 20 to 30 minutes. (Secondary heating step)
가열된 원액은 이를 숙성함으로써 보다 효과가 우수하면서도 국수 원료들이에 잘 혼합될 수 있는 데, 가열된 원액을 85 ~ 95℃로 3 ~ 4시간 숙성한다.(1차 숙성단계)The heated raw juice can be mixed well with the raw materials of noodles with better effect by aging it. The heated raw juice is aged at 85 to 95 ° C for 3 to 4 hours (first aging step).
한편, 상기 1차 숙성단계에서 개량제가 추가될 수 있는 데, 소맥단백질 분말, 구아검, 중합인산염 및 녹차추출물을 추가할 수 있다. 이들이 추가됨으로써 추출액의 생리 활성을 증대함은 물론 국수의 쫄깃함, 식감, 부드러움, 탄력성, 신장성 등이 우수해져 국수의 독특한 식감, 조직감을 부여할 수 있다.On the other hand, in the first aging step, an improving agent can be added, and wheat protein powder, guar gum, polymerized phosphate and green tea extract can be added. By adding them, the physiological activity of the extract can be increased, and the noodles can have a good texture, texture and noodles with excellent texture, softness, elasticity and extensibility.
추가되는 양은 2차 가열된 원액 100중량부에 대하여 소맥단백질 분말 0.05~0.1중량부, 구아검 0.01~0.05중량부, 중합인산염 0.3 ~ 0.6중량부 및 녹차추출물 1.0 ~ 1.5중량부를 추가하는 것이 바람직하다.The added amount is preferably 0.05 to 0.1 parts by weight of wheat protein powder, 0.01 to 0.05 parts by weight of guar gum, 0.3 to 0.6 parts by weight of polymerized phosphate and 1.0 to 1.5 parts by weight of green tea extract, relative to 100 parts by weight of the originally heated stock solution .
상기 소맥단백질 분말은 면질을 개선하기 위한 것인데, 국수에 들어가는 성분 중 글루텐이 들어가는 데, 상기 글루텐은 소화가 잘 안돼 섭취시 속이 더부룩한 느낌을 준다.The wheat protein powder is intended to improve the surface quality, and gluten enters into the noodles, and the gluten does not digest well and gives a feeling of being hollow when ingested.
이에 따라 소맥단백질 분말은 글루텐을 활성화 시켜 국수의 면질을 개선하여 섭취시 소화가 잘 될 수 있도록 도와준다. Therefore wheat protein powder activates gluten and improves noodle quality, which helps to digest well during ingestion.
상기 소맥단백질 분말은 소맥을 발아시킨 뒤, 이를 건조하여 분쇄함으로써 얻을 수 있다.The wheat protein powder is obtained by germinating wheat, drying it and pulverizing it Can be obtained.
또한 구아검은 역할을 국수의 조직감을 강화시켜 면 퍼짐성을 방지하여 주는 역할을 한다.It also plays a role of preventing the spreadability by strengthening the texture of the noodles in the role of guacamole.
또한, 중합인산염은 면의 신장성을 증대 시켜 면이 쫄깃해져 기호성이 증대되는 효과가 있다.In addition, the polymerized phosphate has an effect of enhancing the extensibility of the surface to make the surface coagulate, thereby increasing the palatability.
또한, 녹차추출물은 생강과에 속하는 핑거루트의 향을 억제시키는 역할을 하여 향미를 증대시킬 수 있는 역할을 한다.In addition, the green tea extract has a role of suppressing the fragrance of the finger root belonging to the ginger, thereby enhancing the flavor.
1차 숙성된 원액을 60 ~ 70℃로 3 ~ 4시간 추가 숙성한다.(2차 숙성단계)The first aged raw solution is further aged at 60 to 70 ° C for 3 to 4 hours (secondary aging step).
2차 숙성 후 35 ~ 45℃에서 2 ~ 3시간 추가로 숙성(3차 숙성단계)함으로써 핑거루트 추출액을 완성할 수 있다.After the second aging, the finger root extract can be completed by further aging at 35 to 45 ° C for 2 to 3 hours (third aging step).
한편, 본 발명에서 곡물가루는 밀가루가 기본적으로 사용되며, 여기에 추가적인 곡물이 혼합될 수 있다.On the other hand, in the present invention, grain flour is basically used, and additional cereal grains may be mixed therein.
상기 밀가루는 당업계에서 통상적으로 사용되는 밀가루, 예를 들어 중력분 또는 강력분일 수 있으며, 바람직하게는 중력분을 사용할 수 있다.The wheat flour may be wheat flour commonly used in the art, for example, gravity flour or high flour, preferably gravure flour.
곡물가루에는 소비자의 기호에 따라 상기 밀가루에 옥수수, 감자전분, 쌀가루, 메밀가루, 도토리가루 등이 첨가될 수도 있다.In grain flour, corn, potato starch, rice flour, buckwheat flour, acorn powder, etc. may be added to the flour according to the consumer's preference.
상기 혼합곡물은 밀가루 100중량부에 대하여 옥수수, 감자전분, 쌀가루, 메밀가루, 도토리가루가 5 내지 30중량부가 포함될 수 있다. 상기 곡물가루는 국수의 맛과 식감을 보완하는 역할을 한다.The mixed cereals may include corn, potato starch, rice flour, buckwheat flour and acorn powder in an amount of 5 to 30 parts by weight based on 100 parts by weight of the flour. The grain powder serves to complement the taste and texture of the noodles.
상기 소금은 그 종류가 특별히 제한되지 않으나, 정제염, 천일염 또는 이들의 혼합물을 사용하는 것이 바람직한데, 상기 소금은 면을 부드럽게 하며 국수의 맛을 좋게 하는 효과가 있다.Although the kind of the salt is not particularly limited, it is preferable to use a purified salt, a sun salt, or a mixture thereof, and the salt has an effect of softening the surface and improving the taste of the noodles.
또한, 본 발명의 제조방법에서 배합 및 반죽단계 이후에 추가적으로 혼합물을 반죽한 후 숙성시킬 수 있다. 반죽을 숙성시키는 것은 통상적인 국수 제조방법과 크게 다르지 않은 데, 혼합물을 손으로 또는 반죽기에 넣어 일정시간 동안 반죽한 후, 상온에서 약 30분 내지 90분간 숙성시킬 수 있다.Further, in the production process of the present invention, after the compounding and kneading step, the mixture may be further kneaded and then aged. The aging of the dough is not so different from the conventional method of producing noodles. The dough may be aged at room temperature for about 30 minutes to 90 minutes after kneading the mixture for a predetermined time by hand or kneading the mixture.
반죽한 이후에 본 발명은 제면 및 성형단계를 거치는 데, 상기 제면 및 성형단계는 반죽된 원료를 롤러에 통과시켜 반죽물은 압출 성형하여 성형물을 얻을 수 있다.After kneading, the present invention undergoes a facet and a forming step. In the facet and forming step, the kneaded raw material is passed through a roller, and the kneaded product is extrusion-molded to obtain a molded product.
상기의 반죽된 원료를 압출 성형하는 압출온도는 40~70℃이며, 이를 통해 성형물을 얻을 수 있으며, 제면기를 통해 굵기별로 면대를 제면할 수 있다.The extrusion temperature for extruding the kneaded raw material is 40 to 70 캜, whereby a molded product can be obtained, and a face sheet can be prepared by thickness through a face machine.
상기 제면 및 성형단계에서 생산하는 면의 굵기는 기호에 따라서 0.5-2 ㎜로 할 수 있다.The thickness of the face produced in the face forming and molding step may be 0.5-2 mm, depending on the preference.
제면 및 성형단계 이후에는 건조단계를 거치는 데, 제면된 국수를 면봉에 걸어 이송하며 이를 일정한 수분함량이 되도록 건조시킨다. 수분 함량은 12-14%인 것이 바람직하다.After the noodles and the molding step, the noodles are transferred to a drying step, and the noodles are transferred to a swab and dried to a certain moisture content. The water content is preferably 12-14%.
건조된 국수는 일정길이로 재단하고, 재단된 국수를 포장단위에 맞게 포장하는 과정으로 국수를 완성할 수 있다.(재단단계)Dried noodles can be cut to a certain length, and the noodles can be completed by wrapping the cut noodles according to the packaging unit. (Foundation stage)
이하 본 발명의 실시예에 대하여 자세히 설명한다.Hereinafter, embodiments of the present invention will be described in detail.
실시예Example 1 One
핑거루트Finger root 추출액 제조 Extract preparation
건조된 핑거루트를 준비하여 0.1 ~ 2mm 크기로 분쇄한다. The dried finger roots are prepared and ground to a size of 0.1 to 2 mm.
분쇄된 핑거루트를 물과 혼합하는 데, 핑거루트 대비 물을 20배 혼합하여 100℃에서 약 2시간 1차 가열한다.To mix the crushed fingerroots with water, water is mixed 20 times with respect to finger root, and the mixture is first heated at 100 DEG C for about 2 hours.
1차 가열 후 핑거루트 대비 물을 약 10배 추가 혼합하여 120℃ 정도로 약 20분 동안 2차 가열한다.After the first heating, water is added to the finger root about 10 times, and the mixture is heated to about 120 ° C. for about 20 minutes.
가열된 원액을 90℃로 3시간동안 1차 숙성하는 데, 1차 숙성시 개량제가 추가되며, 2차 가열된 원액 100중량부에 대하여 소맥단백질 분말 0.1중량부, 구아검 0.05중량부, 중합인산염 0.6중량부 및 녹차추출물 1.0중량부를 추가하였다.The heated raw solution is first aged at 90 캜 for 3 hours, and a modifying agent is added at the first aging. To 100 parts by weight of the second heated solution, 0.1 parts by weight of wheat protein powder, 0.05 parts by weight of guar gum, 0.6 part by weight and 1.0 part by weight of green tea extract were added.
소맥단백질 분말은 소맥을 발아시킨 뒤, 이를 건조 및 분쇄하여 얻는다.Wheat protein powder is obtained by germinating wheat, followed by drying and grinding.
그리고, 1차 숙성된 원액을 70℃로 4시간 추가 2차 숙성하며 이후 45℃에서 2시간 3차 숙성하여 핑거루트 추출액을 완성한다.Then, the first aged raw juice is further aged at 70 ° C for 4 hours, followed by third aging at 45 ° C for 2 hours to complete the finger root extract.
국수제조Noodle manufacturing
핑거루트 추출액을 이용하여 국수를 제조할 수 있는 데, Finger root extract can be used to produce noodles,
원료준비는 핑거루트 추출액 30중량%, 곡물가루 69.7중량% 및 소금 0.3중량%로 구성되며, 상기 원료에 물을 1 : 2중량비율로 배합한다. The raw material preparation is composed of 30% by weight of finger root extract, 69.7% by weight of grain powder, and 0.3% by weight of salt, and water is blended in a weight ratio of 1: 2 to the raw material.
상기 곡물가루는 밀가루 100중량부에 쌀가루 2중량부, 감자전분 5중량부를 혼합하였다.The grain powder was prepared by mixing 2 parts by weight of rice flour and 5 parts by weight of potato starch with 100 parts by weight of wheat flour.
배합된 원료는 반죽을 하며, 반죽 이후에 약 30분간 숙성 시키고 반죽물은 압출 성형하여 제면할 수 있는 데, 약 1 ㎜의 크기로 제면할 수 있다. 제면 및 성형단계 이후에는 건조단계를 거치며 수분 함량은 약 12%가 되도록 한다.The blended raw materials are kneaded, aged for about 30 minutes after the kneading, and the kneaded product can be extruded and kneaded, which can be kneaded to a size of about 1 mm. After the noodle and molding step, the moisture content is about 12% through the drying step.
비교예Comparative Example 1 One
실시예 1과 동일하게 실시하되, 핑거루트 추출액 없이 곡물가루 및 소금으로 국수를 제조하였다. 즉, 곡물가루 99.7중량% 및 소금 0.3중량%로 구성하였다.Noodles were prepared in the same manner as in Example 1 except that grain root powder and salt were used without finger root extract. That is, 99.7% by weight of grain powder and 0.3% by weight of salt were constituted.
제조된 국수를 이용하여 국수요리를 하였는 데, 실시예 1 및 비교예 1에서 제조된 국수를 끓는 물에 삶은 후 차가운 물에 헹구고 약간의 양념을 하여 남녀 30명에게 취식하게 하였다. 취식 후, 하기와 같이 5점 척도에 의해 탄력성, 식감, 퍼짐성, 외관, 기호도를 평가하게 하였다.The noodles prepared in Example 1 and Comparative Example 1 were boiled in boiling water, rinsed in cold water, and sprinkled with a little seasoning to 30 men and women. After eating, the elasticity, texture, spreadability, appearance, and preference were evaluated by the five-point scale as described below.
상기 표 1에서 알 수 있듯이 탄력성, 식감, 퍼짐성, 외관 등에서 모두 핑거루트 추출액이 들어가지 않은 것보다 훨씬 우수한 것을 확인할 수 있었다.As can be seen from the above Table 1, it was confirmed that the elasticity, texture, spreadability, appearance and the like were far superior to those not containing the finger root extract.
이상에서 설명한 본 발명은 전술한 실시예 및 첨부된 도면에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능함은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 있어서 명백할 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. Will be clear to those who have knowledge of.
Claims (6)
반죽된 원료를 성형하는 제면 및 성형단계;
성형된 재료를 건조하는 건조단계;
건조된 재료를 절단하는 재단단계를 포함하되,
상기 원료는 핑거루트 추출액 25 ~ 35중량%, 곡물가루 65 ~ 75중량% 및 소금 0.03 ~ 0.5중량%로 구성되며, 상기 원료에 물을 1 : 2 ~ 1 : 4 중량비율로 배합하며,
상기 핑거루트 추출액은
건조된 핑거루트를 분쇄하는 단계;
핑거루트 대비 물을 15 ~ 25배 혼합하여 2~3시간 1차 가열하는 단계;
핑거루트 대비 물을 8 ~ 15배 추가 혼합하여 20 ~ 30분 2차 가열하는 단계;
가열된 원액을 85 ~ 95℃로 3 ~ 4시간 숙성하는 1차 숙성단계;
1차 숙성된 원액을 60 ~ 70℃로 3 ~ 4시간 추가 숙성하는 2차 숙성단계; 및
2차 숙성된 원액을 35 ~ 45℃로 2 ~ 3시간 3차 숙성하는 단계로 핑거루트 추출액을 제조하는 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법.
A compounding and kneading step of mixing and kneading water into a raw material comprising finger root extract, grain powder, and salt;
Molding and shaping the kneaded raw material;
A drying step of drying the molded material;
And a cutting step of cutting the dried material,
The raw material is composed of 25 to 35% by weight of finger root extract, 65 to 75% by weight of grain powder and 0.03 to 0.5% by weight of salt, water is mixed in the ratio of 1: 2 to 1: 4 by weight,
The finger root extract
Pulverizing the dried finger root;
Mixing the water 15 to 25 times with respect to the finger root and heating the mixture for 2 to 3 hours;
Adding 8 to 15 times of water to the finger root, and then heating the mixture for 20 to 30 minutes;
A primary aging step of aging the heated stock solution at 85 to 95 ° C for 3 to 4 hours;
A second aging step in which the first aged raw solution is further aged at 60 to 70 ° C for 3 to 4 hours; And
Wherein the second fermented raw juice is subjected to tertiary fermentation at 35 to 45 캜 for 2 to 3 hours to produce a finger root extract.
상기 1차 숙성단계에서 소맥단백질 분말, 구아검, 중합인산염 및 녹차추출물을 추가하되,
2차 가열된 원액 100중량부에 대하여 소맥단백질 분말 0.05~0.1중량부, 구아검 0.01~0.05중량부, 중합인산염 0.3 ~ 0.6중량부 및 녹차추출물 1.0 ~ 1.5중량부를 추가하는 것을 특징으로 하는 황칠나무 추출액을 이용한 국수제조방법.
The method according to claim 1,
In the first aging step, wheat protein powder, guar gum, polymerized phosphate and green tea extract are added,
0.05 to 0.1 part by weight of wheat protein powder, 0.01 to 0.05 part by weight of guar gum, 0.3 to 0.6 part by weight of polymerized phosphate and 1.0 to 1.5 parts by weight of green tea extract are added to 100 parts by weight of the secondarily heated undiluted solution. A method for producing noodles using an extract.
상기 곡물가루는 밀가루에 추가적으로 옥수수, 감자전분, 쌀가루 중 1이상이 혼합된 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법.
The method according to claim 1,
Wherein the grain powder is a mixture of corn, potato starch and rice flour in addition to wheat flour.
상기 배합 및 반죽단계 이후에 숙성단계를 추가하는 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법.
The method according to claim 1,
Wherein the fermentation step is added after the mixing and kneading step.
상기 제면 및 성형단계에서 생산하는 면의 굵기는 0.5-2 ㎜인 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법.
The method according to claim 1,
Wherein the thickness of the face produced in the face forming and molding step is 0.5-2 mm.
상기 건조단계 후 국수의 수분 함량은 12-14%인 것을 특징으로 하는 핑거루트 추출액을 이용한 국수제조방법.
The method according to claim 1,
Wherein the water content of the noodle after the drying step is 12-14%.
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| KR102359226B1 (en) * | 2020-11-30 | 2022-02-07 | 농업회사법인 유한회사 영인바이오 | Manufacturing method of noodle snacks for companion animals and noodle snacks for companion animals thereby the same that |
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