KR20200124035A - Noodle making method - Google Patents

Abstract

The present invention relates to a noodle making method for kneading flour and making noodles from the kneaded flour to provide various nutrients. According to the present invention, the noodle making method comprises the following steps: preparing first to 1+N (N is a natural number equal to or greater than one) nutrients added to flour; adding each of the first to 1+N nutrients to the flour to knead the flour by each nutrient and making first to 1+N unit sheets having a constant width and thickness and unique color of the nutrient from the kneaded flour; stacking and pressing the first to 1+N unit sheets to make a sheet for making noodles; making noodles from the sheet for making noodles to make noodles; aging the made noodles in a low-temperature dark room; and drying the aged noodles.

Description

Noodle making method {Noodle making method}

The present invention relates to a method for manufacturing noodles, and more particularly, to a method for manufacturing noodles capable of manufacturing noodles having various nutrients and colors.

Noodles are prepared by kneading a certain amount of water and salt in flour or a composite flour mixed with flour and various grain powders, and then using a predetermined noodle maker.

Noodles made with flour and buckwheat flour are used as ingredients for snacks. Since these snacks have a variety of unique flavors, they are used as a delicacy by people who eat rice as a staple food.

As described above, conventional noodles are manufactured using a single material such as wheat flour and buckwheat flour.

Here, the flour contains carbohydrates as a major nutritional component, but there is a problem in that balanced nutrition cannot be consumed due to insufficient nutritional components other than that.

In order to solve this problem, as an invention for a conventional noodle manufacturing method, Unexamined Patent Publication No. 2000-0058410 (2000.10.05, name of the invention: fruit noodle), and Unexamined Patent Publication No. 2000-0030059 (2000.06.05, Invention) Name: Yam Noodle Manufacturing Method), Patent Publication No. 2002-0000734 (2002.01.05, Title of Invention: Baengnyeoncho Noodle Manufacturing Method), Registered Patent Publication No. 0381732 (2003.04.11., Name of Invention: Colored Kalguksu) Manufacturing method) and the like are disclosed.

However, the above-described conventional techniques have added certain ingredients to improve nutrition, but this is only the addition of some nutrients, and accordingly, there is a problem in that nutritional components required when eating noodles must be separately ingested.

Also, noodles made from flour are made of a single white color.

With the development of cooking technology and the high level of consumption propensity, the evaluation of the external quality of cooked foods is increasing, and the demand for noodles having a color other than white is increasing.

In accordance with the above requirements, green noodles in which green tea powder or the like is added to the noodles have been disclosed, but there is a problem in that a single green color alone does not satisfy the demand for noodles having a color other than white.

The present invention is to solve the above problems, and to obtain a variety of nutrients by intake of noodles, noodles to be ingested so that various nutrients other than carbohydrates can be obtained by adding various nutrients when making noodles It is an object of the present invention to provide a method for manufacturing noodles.

In addition, an object of the present invention is to provide a noodle manufacturing method capable of manufacturing noodles having a variety of colors by laminating a plurality of unit sheets having a color corresponding to an added nutritional component and then performing noodle making. .

In order to achieve the above object, the present invention is a method of kneading flour and preparing noodles from the kneaded flour, wherein the first to first +N (N is a natural number of 1 or more) nutritional components added to the flour Preparing; Each of the first to first +N nutritional components is added to the flour and kneaded for each of the nutritional components, and the first to 1+N units having a constant width and thickness and a unique color of the nutritional component with the kneaded flour Manufacturing a sheet; Stacking the first to 1+N unit sheets and then compressing them to prepare a sheet for making noodles; Manufacturing noodles by performing noodle making with the noodle manufacturing sheet; Aging the prepared noodles in a low temperature dark room; And drying the aged noodles. It provides a method for producing noodles comprising a.

The nutrient component may be in a liquid state having a salinity of 0, which is extracted from vegetables, fruits, and bulbs by boiling water or juice.

The nutritional component may be mixed with the mixing water for dough extracted from seaweed and vegetables at 6.4:1.

The temperature of the blended water may be 15 ℃ ~ 20 ℃.

The dough may be made in an atmosphere of 18 ℃ ~ 30 ℃.

The step of preparing the noodle manufacturing sheet includes dividing each of the first to first +N unit sheets into a plurality of dividing sheets having a predetermined width, and lateral ends of the dividing sheets containing different nutrient components from each other. It may include a step of manufacturing a plurality of bonding sheets by pressing after contacting, and the step of compressing after laminating the plurality of bonding sheets.

The manufacturing of the bonded sheet includes: disposing any one of the 1_1 to 1_(1+N) dividing sheets divided from the first unit sheet, and the dividing disposed after being divided from the first unit sheet Arranging any one of the (1+N)_1 to (1+N)_(1+N) dividing sheets divided from the 1+N unit sheets on one side of the sheet, and the arranged It may include a step of manufacturing a first bonded sheet by bringing the side ends of the split sheet into contact with each other and then compressing it, and repeating the above step N times to prepare a 1+N bonded sheet.

The step of compressing after stacking the plurality of bonding sheets may be performed by sequentially stacking the first to the first +N bonding sheets, and then applying a predetermined pressure.

In the noodle manufacturing sheet, one side of the 2_1 split sheet divided from the second unit sheet is disposed on one side of the 1_1 split sheet divided from the first unit sheet, and a third split sheet is disposed on the other side of the second unit sheet. One side of the 3_1 divided sheet divided from the unit sheet is disposed, the 4_1 divided sheet divided from the fourth unit sheet is disposed above the 1_1 divided sheet, and a fifth divided sheet is disposed above the 2_1 divided sheet. The 5_1 divided sheet divided from the unit sheet is arranged, one side of the 5_1 divided sheet is disposed to the other side of the 4_1 divided sheet, and the 6_1 divided from the 6th unit sheet is disposed above the 3_1 divided sheet. A split sheet may be disposed, and one side of the 6_1 split sheet may be disposed on the other side of the 5_1 split sheet.

The drying step is performed by supplying air having a temperature and humidity lower than room temperature, and the temperature of the supplied air is dried and gradually increases, and the humidity of the supplied air is dried and may gradually decrease. have.

In the drying step, a first unit drying step of supplying air having a temperature of 5 to 10°C and a humidity of 80 to 90% for 1 hour, and a temperature of 15 to 20°C and a humidity of 75 to 85% A second unit drying step of supplying air for 1 hour, and a third unit drying step of supplying air having a temperature of 25 to 30° C. and a humidity of 60 to 70% for 1 hour.

According to the present invention as described above, various nutritional components other than carbohydrates can be obtained by adding various nutritional components during the manufacture of noodles so that various nutritional components can be obtained by ingesting noodles.

In addition, the present invention can provide noodles having noodles having various colors by laminating a plurality of unit sheets having a color corresponding to the added nutritional component and then performing noodle making.

1 is a flow chart showing the configuration of a method for manufacturing noodles according to the present invention.
2 is a diagram showing the components and properties of proteins contained in wheat flour.
3 is a diagram showing the lamination of unit sheets.
4 is a view showing a cross-section of the noodle noodles manufactured by performing the noodle making step.
5 is a flow chart showing the configuration of a step of manufacturing a unit sheet used in the present invention.
6 is a diagram showing a dividing step used in the present invention.
7 is a diagram showing the lamination of the laminated sheet to which the divided sheets are bonded.
8 is a diagram showing the configuration of a drying step used in the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing the configuration of a method for manufacturing noodles according to the present invention.

Referring to Figure 1, the method for manufacturing noodles according to the present invention, the step of preparing a nutrient component (ST110), the step of preparing the first to first +N unit sheets (ST120), the step of preparing a sheet for manufacturing noodles ( ST130), a step of manufacturing the noodles (ST140), a step of aging (ST150), and a step of drying (ST160).

In the step of preparing a nutritional component (ST110), an ingredient having a nutritional component to be added to the noodles is prepared.

Flour, the main ingredient of noodles, is rich in carbohydrates, but lacks other nutrients, so the user can prepare first to first +N (N is a natural number of 1 or more) nutrients.

Here, the prepared nutritional ingredients will be described.

Calcium (Ca) may be prepared as a first nutritional ingredient.

Calcium, a mineral, is used to make bones and teeth in our body. Blood contains about 1% of calcium, which regulates nerve function and helps blood clot.

The recommended daily intake of calcium is 700mg, and 800mg is recommended for women over 50. In addition, the upper limit daily intake is 2,500mg, and if you consume a lot of calcium, problems with parathyroid hormone and kidney function may occur.

Potassium (K) may be prepared as a second nutritional ingredient.

Potassium, like sodium, is a major electrolyte in body fluids and regulates the amount of water in the body and the balance of acid and alkali.

Potassium plays a role in sending oxygen to the brain, making the brain function better, helping to dispose of waste products in the body, and lowering blood pressure. Because it works to expand blood vessels by releasing tension on the walls of blood vessels, it helps keep the heartbeat to normal and keeps the excitability of the muscles normal.

An adequate daily intake of potassium is 4.7g.

Here, when kneading flour for making noodles, the flour contains certain sodium. Potassium prepared is balanced with sodium added during noodle making, and affects the maintenance of normal blood pressure, contraction and relaxation of muscles, and the intake of potassium can help prevent and treat hypertension.

Calcium and potassium are abundantly contained in seaweed (seaweed, kelp, agar, seaweed stem, doljaban, auditory, etc.), radish, radish, and eggplant, so if you want to prepare calcium and potassium, prepare as follows. I can.

After preparing ingredients such as seaweed, radish siraegi, dried radish, and eggplant, the prepared ingredients are immersed in a water bath to brew moisture containing calcium and potassium, and this can be used as a blended water used in the dough for noodles.

Calcium and potassium can be prepared as the first and second nutritional ingredients. In addition, beta-carotene, niacin, minerals, dietary fiber, vitamin A, vitamin C, iron, tannins, anthocyanins, etc. are third according to the needs of the user. , 4th, 5th to 5th +N nutritional ingredients may be prepared.

Here, the preparation of the nutritional component may consist of preparing vegetables, fruits, and bulbs containing the nutritional component as a main component.

That is, when vitamin C and calcium are prepared as nutrients, the user can prepare beets, baeknyeoncho, red cabbage (red cabbage) and the like containing vitamin C and calcium.

In addition, when vitamin C and iron are prepared as nutrients, the user can prepare leek, kale, lotus leaf, spinach, and the like containing vitamin C and iron.

In addition, when minerals, dietary fiber, and vitamins A and C are prepared as nutrients, users can prepare pumpkins, persimmons, turmeric, turmeric, etc. including minerals, dietary fiber, and vitamins A and C.

In addition, when tannins (polyphenols) and anthocyanins are prepared as nutrients, the user prepares blueberries, aronia, etc. including tannins (polyphenols) and anthocians.

In addition to the aforementioned nutritional ingredients, various vegetables, fruits, and bulbs may be prepared according to the nutritional ingredients to be added by the user.

When vegetables, fruits, and bulbs are prepared, the user extracts nutrients from the prepared vegetables, fruits, and bulbs.

Here, the extraction of the nutrient component may be performed by a bath. Here, since the bath is a well-known technique, a detailed description thereof will be omitted.

On the other hand, when the required nutritional component is a vitamin, since the vitamin is weak against heat, extraction of the vitamin component may be performed by juice. Juicing is a well-known technique, so a detailed description thereof will be omitted.

At this time, since each extracted nutrient component is in a predetermined liquid state, the user may perform the step (ST120) of manufacturing a unit sheet to be described later by using it as a blended water to be mixed with flour when kneading noodles.

In the step of manufacturing the unit sheet (ST120), when kneading flour, a blending water having a predetermined nutritional component is added to the flour to make dough for each nutritional component, and then a unit sheet for noodle making is manufactured using the dough.

Here, the user manufactures first to 1+N unit sheets by using the first to 1+N nutritional ingredients prepared in the step ST110 of preparing the nutritional ingredient.

Let's look at the dough for making a unit sheet.

The main components and contents (per 100 g) of flour used in the manufacture of noodles are shown in Table 1 below, and the components and properties of proteins contained in the flour are shown in FIG. 2.

division Strong Gravitational powder weak flour 1st grade Level 2 1st grade Level 2 1st grade Level 2 Energy (kcal) 366 367 368 369 368 369 Moisture (g) 14.5 14.5 14.0 14.0 14.0 14.0 Protein (g) 12.5 13.5 9.5 10.5 8.0 9.5 Ash content (g) 0.4 0.6 0.4 0.6 0.4 0.6 Fat (g) 1.8 2.1 1.8 2.1 1.7 2.1 carbohydrate Sugar 71.4 70.2 74.6 73.4 75.7 74.3 fiber 0.2 0.3 0.2 0.3 0.2 0.3 Mineral Calcium (mg) 20 25 20 25 20 25 Phosphorus (mg) 75 100 75 95 70 95 Iron (mg) 1.0 1.2 0.6 1.1 0.6 1.1 Sodium (mg) 2.0 2.0 2.0 2.0 2.0 2.0 vitamin B1(mg) 0.10 0.17 0.12 0.20 0.13 0.24 B2(mg) 0.05 0.06 0.04 0.05 0.04 0.04

Flour is high in protein and carbohydrate content, and more than 90% of carbohydrates are starch, and in addition, it is composed of dextrins, pentosans and sugars. The moisture content is around 14%, and the moisture content varies depending on the surrounding relative humidity.

The chewyness of noodle making depends on the content and quality of protein. Hard wheat has a higher protein content than soft wheat, and spring wheat has a higher protein content than winter wheat. Gluten contained in wheat or cereals is a component made by combining gliadin and glutenin, and gliadin is viscous and glutenin is elastic. Glutenin is related to the mixing time and dough formation time, and the strength and extensibility of the dough are good and bad depending on the properties of gluten.

Ingredients that affect the physical properties of flour dough are shown in [Table 2] below. Factors that enhance the elasticity of gluten include salt, vitamin C, calcium, and magnesium, and salt makes the entire tissue of the dough well connected and gives elasticity so that the dough does not become stiff. Vitamin C (ascorbic acid) enhances the elasticity of dough by promoting the formation of a gluten network, and calcium increases the elasticity of dough by strengthening the bond between gluten.

division ingredient Effect on protein State of dough Hardening Salt Strengthening the elasticity of gluten Strengthen the elasticity of the dough Vitamin C Promotes the formation of gluten Calcium salt
Magnesium salt Strengthening the elasticity of gluten Softening Lemon juice, vinegar Easy to dissolve gluten To soften gluten
Strengthen the extensibility of dough Al Cole Easy to dissolve gliadin Celde oil (liquid) Strengthen the extensibility of gluten Weakening Burt, Margarine,
shortening Inhibits the formation of gluten network Weakening of the elasticity of the dough

The flour kneading process in the present invention is made as follows.

1) Use 20 kg of flour (gravity flour) per batch.

2) A steel mill containing a lot of calcium and vitamin C known to enhance gluten elasticity in order to reduce the salinity by 30% compared to the salinity in the dough according to the prior art and to reinforce the elasticity of gluten weakened by the reduced salinity. Mixing water for dough using vegetables and seaweed is added. Here, the added mixing water may be 6.4kg, and the temperature of the mixing water is preferably 15 ℃ ~ 20 ℃.

3) The first nutrient ingredient prepared in the step (ST110) of preparing the nutrient ingredient is mixed with the blended water blended in the flour. It is preferable that the salinity of the first nutrient component to be mixed is 0%. Here, although the first nutrient is in a liquid state, since certain grains may be included in the extraction process, it is preferable to perform a filtration process using a sieve or the like.

At this time, the blending water and nutritional components are mixed in a ratio of 6.4:1. Therefore, the first nutritional component to be added may be 1 kg.

Flour kneading can be made using a blended water having a salt concentration of 10 to 10.5%, whose salinity is reduced by 13.5% by mixing the blended water and the first nutrient ingredients.

4) Kneading (stirring)

The dough is made by putting flour, water, and nutritional ingredients into a kneader.

The dough is made for a suitable time according to the season (winter: 25 minutes, spring, fall: 20 minutes, summer: 15 minutes).

In addition, the dough is preferably made in an atmosphere of 18 ℃ ~ 30 ℃. That is, when the kneading temperature is 18° C. or lower, the production of gluten is slow, and when the dough temperature is higher than 30° C., it is difficult to form the unit sheet due to abnormal adhesion. For this purpose, it is preferable to perform kneading while maintaining the temperature.

Here, it is preferable that the kneading is performed for each nutritional component to be added.

Meanwhile, each prepared nutritional ingredient has its own color.

In other words, vitamin C and iron have a green color, vitamin C and calcium have a red color, minerals and dietary fiber have a yellow color, and tannin and anthocyan have a purple color.

When the user kneads flour, the unit sheets have a predetermined color according to the nutritional ingredients added.

That is, if the first nutritional component is vitamin C and iron, the first unit sheet has green color, and if the second nutritional component is mineral and dietary fiber, the second unit sheet has yellow color, etc. The color of can be varied in various ways.

5) crimping

After performing the kneading as described above, a first unit sheet having a predetermined width and thickness is manufactured using a predetermined presser.

The user can manufacture a unit sheet having a predetermined thickness and width by putting the flour dough to which the nutritional component is added to a predetermined presser.

When manufacturing the first unit sheet, the thickness of the first unit sheet first manufactured has a thickness of about 1 cm. After the first unit sheet is manufactured, it is preferable to compress it a plurality of times so that the thickness of the first unit sheet is gradually reduced.

When pressing once, the thickness of the first unit sheet is preferably reduced by 1/4. That is, when the first manufactured unit sheet has a thickness of 1 cm, the thickness of the unit sheet may be 0.75 cm by pressing once, and 0.56 cm when pressing twice.

In addition, the thickness of the unit sheet may be variously set according to the needs of the user.

Here, the width of the first unit sheet may be variously set according to the needs of the user.

After the first unit sheet is prepared, the second and third unit sheets are prepared using the prepared second and third nutritional components. Since the manufacturing of the second and third unit sheets is the same as the manufacturing of the first unit sheet, a detailed description thereof will be omitted.

However, it is preferable that the manufactured unit sheets are kneaded under the same conditions with each other, and then manufactured as unit sheets, and thus have the same thickness and width.

It is preferable that the manufactured unit sheets are stored in a separate sealed container while being wound around a predetermined roller until the step ST140 to be described later is performed to maintain humidity.

The step of manufacturing a sheet for manufacturing noodles (ST130) is a process of manufacturing a sheet for manufacturing noodles by sequentially stacking unit sheets manufactured for each nutrient component and then pressing at a predetermined pressure.

For the explanation of the step (ST130) of manufacturing a sheet for manufacturing noodles, the unit sheet manufactured by adding vitamin C and iron in the step (ST120) of manufacturing the unit sheet described above is a first unit sheet (10A), minerals, and dietary supplements. The unit sheet manufactured by adding fibers will be referred to as a second unit sheet 10B.

Here, only the first and second unit sheets 10A and 10B are presented and described, but the number of used unit sheets may be increased according to the needs of the user.

3 is a diagram showing the lamination of unit sheets.

The user stacks the second unit sheet 10B on the first unit sheet 10A.

The first unit sheet 10A and the second unit sheet 10B each have a thickness of 0.56 cm. Accordingly, the thickness at which the first unit sheet 10A and the second unit sheet 10B are stacked is 1.12 cm.

The user presses the first unit sheet 10A and the second unit sheet 10B stacked on each other while passing through a predetermined presser 20 to compress the stacked first unit sheet 10A and the second unit sheet 10B. Should have a thickness of 0.56cm.

Here, a case in which the number of stacked unit sheets is two is described, but even when more unit sheets are stacked, the stacked unit sheets are compressed to have a thickness of 0.56 cm. However, when the number of stacked unit sheets increases, it is preferable to compress a plurality of stacked unit sheets over a number of times to finally have a thickness of 0.56 cm.

It is preferable that the noodle manufacturing sheet formed by stacking a plurality of unit sheets is wound around a predetermined roller and stored.

In the step of making noodles (ST140), the noodle manufacturing sheet 120C in which a plurality of unit sheets are stacked is put into the noodle maker to perform the noodle making.

Since the noodle making using a noodle machine is a well-known technique, a detailed description thereof will be omitted.

4 is a view showing a cross-section of the noodle noodles manufactured by performing the noodle making step.

Referring to FIG. 4, it can be seen that the noodle noodle 120B has a cross-sectional shape in which a first unit sheet 10A and a second unit sheet 10B are stacked.

On the other hand, the step (ST130) of manufacturing a sheet for making noodles may be performed as follows.

Figure 5 is a flow chart showing the configuration of the step of manufacturing a sheet for manufacturing noodles used in the present invention.

Referring to FIG. 5, it can be seen that the step of manufacturing the unit sheet (ST120) further includes a step of dividing (ST122) and a step of manufacturing a bonding sheet (ST124).

6 is a diagram showing a dividing step used in the present invention.

Referring to FIG. 6, it can be seen that the first unit sheet 10A is divided into first to third divided sheets 10A1, 10A2, and 10A3 having the same width.

Here, the division of the first unit sheet may be performed by a predetermined cutting means not shown. That is, although the cutting means for dividing the unit sheet is not shown in FIG. 6, a pair of cutting means having a predetermined width are arranged in the direction in which the first unit sheet 10A is unwound, and the first unit sheet 10A ) Is to be understood as being divided through the cutting means.

In addition, although the number of divisions is 3 in the present embodiment, the number of divisions may be increased or decreased according to the needs of the user.

The divided first to third divided sheets 10A1, 10A2, and 10A3 may be wound and stored on separate rollers, respectively.

After the first unit sheet 10A is divided, the second unit sheet 10B may be divided in the same manner as the first unit sheet 10A.

Thereafter, unit sheets having different nutritional components, such as a third unit sheet and a fourth unit sheet, may be divided in the same manner.

Each of the divided sheets may be manufactured as a bonded sheet by bonding the side ends to each other according to the needs of the user.

The step of manufacturing the bonding sheet may be performed as follows.

One of the first to third dividing sheets 10A1, 10A2, and 10A3 obtained by dividing the first unit sheet 10A is disposed. And one of the dividing sheets obtained by dividing the second unit sheet 10B is arranged in parallel with the first dividing sheet 10A1, but arranged so that the side ends are in contact with each other. After arranging so that one side end of the divided sheets obtained by dividing a third unit sheet (not shown) is in contact with the other end of the divided sheet divided by the second unit sheet 10B, each divided sheet is passed through a predetermined presser. The first bonding sheet may be compressed and connected to each other.

After the first bonding sheet is made, the fourth to sixth unit sheets are divided into three divided sheets, and one of the divided sheets divided from each unit sheet is placed so that the side ends are in contact with each other, followed by pressing 2 A bonding sheet can be manufactured.

Thereafter, the user may prepare a variety of nutritional components to manufacture the third and fourth bonding sheets.

The prepared bonded sheet can be wound and stored on a separate roller.

The step of manufacturing a sheet for manufacturing noodles (ST130) is a step of manufacturing a sheet for manufacturing noodles by stacking a plurality of the manufactured bonding sheets and then compressing them.

7 is a diagram showing the lamination of the laminated sheet to which the divided sheets are bonded.

It will be described with reference to FIG. 7.

A user may laminate two or more bonding sheets to manufacture a noodle manufacturing sheet, but the description will be made on the assumption that two bonding sheets are stacked.

Among the dividing sheets obtained by dividing the 1_1 dividing sheet 10A1 and the second unit sheet 10B, one of the 1_1 to 1_3 dividing sheets 10A1, 10A2, 10A3 obtained by dividing the first unit sheet 10A A 1st bonding sheet 110A in which side ends of the 2_1 division sheet 10C1, which is one of the 2_1 division sheets 10B1 and the division sheets obtained by dividing the third unit sheet, are bonded to each other is prepared.

Thereafter, the second bonding sheet ( 110B) is prepared.

Thereafter, the second bonding sheet 110B is stacked on the first bonding sheet 110A.

The thickness of the first bonding sheet 110A and the second bonding sheet 110B may be 0.38cm, but may be variously set according to the needs of the user.

By laminating the first bonding sheet 110A and the second bonding sheet 110B to each other, the 4_1 divided sheet 10D1 is divided into the upper part of the first 1_1 (10A1) and the 5_1 divided sheet is divided into the upper part of the 2_1 divided sheet 10B1. The sheet 10E1 is disposed above the 3_1 split sheet 10C1 and the 6_1 split sheet 10F1 is disposed.

Here, the first bonding sheet 110A) includes the 1_1 split sheet 10A1, the 2_1 split sheet 10B1, and the 3_1 split sheet 10C1, and the second bonding sheet 110B) is divided into 4_1 Although the description is assumed to include the sheet 10D1, the 5_1th split sheet 10E1, and the 6_1th split sheet 10F1, the split sheet included in each bonding sheet may be changed according to the needs of the user.

That is, the first bonding sheet 110A) includes the 2_1 divided sheet 10B1, the 3_1 divided sheet 10C1, and the 4_1 divided sheet 10D1, and the second bonding sheet 110B) divided the 1_1 The dividing sheet included in the bonding sheet may be variously changed in such a manner as to include the sheet 10A1, the 5_1 divided sheet 10E1, and the 6_1 divided sheet 10F1.

However, it is preferable to prevent overlapping of the same dividing sheet by preventing the dividing sheet used in one bonding sheet from being used in another bonding sheet.

After the first bonding sheet (110A) and the second bonding sheet (110B)) are stacked, passing through a predetermined presser 20 can obtain a noodle manufacturing sheet 120C having a plurality of colors.

Here, each time passing through the press, the thickness of the laminated bonded sheet is reduced to 1/2, thereby completing the noodle production sheet 120C.

The noodle manufacturing sheet (120C) is completed by passing the presser 20 on which the two bonding sheets are stacked once, but when the number of bonding sheets to be laminated is 3 or more, it is used for making noodles by passing through the presser a plurality of times. The sheet 120C can be completed.

Since the noodle making using a sheet for making noodles is the same as in the previous embodiment, a detailed description thereof will be omitted.

Noodles made by making noodle-making sheets can have various colors depending on the number of split sheets used.

In addition, the noodles made at the same time may have different colors depending on the dividing sheet used.

The aging step (ST150) is a process of arranging the noodles prepared in the step of producing noodles (ST140) by placing them in a dark dark room maintaining a low temperature.

The prepared noodles are placed on a predetermined hanger, and the hanger on which the noodles are placed is maintained in a dark room for a certain period of time to allow maturation to occur.

The dark room in which the noodles are aged can be maintained at a temperature of 20 to 25°C, but the temperature of the dark room can be changed according to the needs of the user. Also, the aging time may be changed according to the needs of the user.

The drying step (ST160) is a process of performing drying by moving and arranging the aged noodles to a drying room.

It is preferable to dry the noodles by supplying air having a temperature and humidity lower than room temperature to the drying room.

Here, if the noodles are dried rapidly, the stacked unit sheets or split sheets may be separated, so it is preferable to dry the noodles for a predetermined time.

8 is a diagram showing the configuration of a drying step used in the present invention.

Referring to FIG. 8, the drying step (ST160) is a first unit drying step (ST162) of supplying air having a temperature of 5 to 10°C and a humidity of 80 to 90% for 1 hour, and a temperature of 15 to 20°C. And, the second unit drying step (ST164) supplying air with a humidity of 75 to 85% for 1 hour, a third unit supplying air with a temperature of 25 to 30°C and a humidity of 60 to 70% for 1 hour It is preferable to perform drying steps (ST166) in sequence and to dry the noodles.

Here, the execution time of each unit drying step may be changed according to the amount of noodles to be dried.

The present invention constituted as described above, in order to obtain various nutritional components by ingesting noodles, by adding various nutritional components during the manufacture of noodles so that various nutritional components other than carbohydrates can be obtained together, and additional nutritional components By laminating a plurality of unit sheets having a color corresponding to and then performing noodle making, noodles having noodles having various colors may be provided.

The present invention has been described with reference to the embodiments shown in the drawings, but these are merely exemplary, and those of ordinary skill in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims.

10A: first unit sheet 10B: second unit sheet
110A: 1st bonding sheet 110B: 2nd bonding sheet

Claims (11)

A method of kneading flour and manufacturing noodles with the kneaded flour,
Preparing first to 1+N (N is a natural number of 1 or more) nutritional ingredients added to the flour;
Each of the first to first +N nutritional components is added to the flour and kneaded for each of the nutritional components, and the first to 1+N units having a constant width and thickness and a unique color of the nutritional component with the kneaded flour Manufacturing a sheet;
Stacking the first to 1+N unit sheets and then compressing them to prepare a sheet for making noodles;
Manufacturing noodles by performing noodle making with the noodle manufacturing sheet;
Aging the prepared noodles in a low temperature dark room; And
Drying the aged noodles; Noodle manufacturing method comprising a. The method of claim 1,
The nutritional ingredients,
A method for producing noodles in a liquid state extracted from vegetables, fruits, and bulbs by boiling water or juice. The method of claim 2,
The nutritional ingredients,
A method for making noodles in which the mixing water for dough extracted from seaweed and vegetables is mixed at 6.4:1. The method of claim 3,
The temperature of the blended water is,
15℃~20℃ Noodle making method. The method of claim 4,
The dough is,
Noodle making method made in an atmosphere of 18℃~30℃. The method of claim 4,
The step of preparing the sheet for making noodles,
Dividing each of the first to first +N unit sheets into a plurality of divided sheets having a predetermined width;
Producing a plurality of bonded sheets by bringing the side ends of the split sheets containing different nutrients into contact with each other and then compressing them,
Noodle manufacturing method comprising the step of laminating the plurality of bonding sheets and then pressing. The method of claim 6,
The step of preparing the bonding sheet,
Arranging any one of the 1_1 to 1_(1+N) divided sheets divided from the first unit sheet, and
Any of the (1+N)_1 to (1+N)_(1+N)th dividing sheets divided in the 1+N unit sheet on one side of the dividing sheet arranged after being divided in the first unit sheet Arranging one dividing sheet,
Producing a first bonded sheet by pressing the side ends of the divided sheets arranged in contact with each other, and
Noodle manufacturing method comprising the step of repeating the above step N times to prepare a first +N bonded sheet. The method of claim 7,
The step of compressing after laminating the plurality of bonding sheets,
A method of manufacturing noodles performed by sequentially stacking the first to the first +N bonding sheets and then applying a predetermined pressure. The method of claim 8,
The sheet for making noodles,
One side of the 1_1 division sheet divided from the first unit sheet is disposed on one side of the 2_1 division sheet divided from the second unit sheet,
One side of the 3_1 division sheet divided from the third unit sheet is disposed on the other side of the 2_1 division sheet,
A 4_1 division sheet divided from a fourth unit sheet is disposed above the 1_1 division sheet,
A 5_1 divided sheet divided from a fifth unit sheet is disposed above the 2_1 divided sheet, and one side of the 5_1 divided sheet is disposed to the other side of the 4_1 divided sheet,
A method of manufacturing noodles in which a 6_1 divided sheet divided from a sixth unit sheet is disposed above the 3_1 divided sheet, and one side of the 6_1 divided sheet is disposed to the other side of the 5_1 divided sheet. The method of claim 1,
The drying step,
It is achieved by supplying air with a temperature and humidity lower than room temperature,
The temperature of the supplied air gradually increases as drying proceeds,
A method of manufacturing noodles in which the humidity of the supplied air is dried and gradually decreased. The method of claim 10,
The drying step,
A first unit drying step of supplying air having a temperature of 5 to 10° C. and a humidity of 80 to 90% for 1 hour,
A second unit drying step of supplying air having a temperature of 15 to 20° C. and a humidity of 75 to 85% for 1 hour,
A method for producing noodles comprising a third unit drying step of supplying air having a temperature of 25 to 30°C and a humidity of 60 to 70% for 1 hour.

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