KR20220143268A - The method of manunfacturing ramen using brown rice nurungji and various natural ingredients - Google Patents
The method of manunfacturing ramen using brown rice nurungji and various natural ingredients Download PDFInfo
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Abstract
Description
본 발명은 현미누룽지 및 다양한 자연재료를 이용한 라면의 제조방법에 관한 것으로, 보다 상세하게는 현미누룽지와 감자전분, 소맥분을 적절히 배합하여 고소하며 식감이 좋은 면발을 제조하고, 현미누룽지, 소고기, 돼지고기, 닭고기를 모두 넣어 분말스프를 제조함으로 단순한 순한맛이 아닌 구수한 국물맛이 제공되는 현미누룽지 및 다양한 자연재료를 이용한 라면의 제조방법에 관한 것이다.The present invention relates to a method for producing noodles using brown rice noodles and various natural materials, and more particularly, to prepare noodles with good flavor and good texture by appropriately mixing brown rice noodles, potato starch, and wheat flour, and brown rice noodles, beef, and pork. It relates to a manufacturing method of noodles using various natural ingredients and brown rice noodles that provide a savory broth taste rather than a simple mild taste by preparing powdered soup with both meat and chicken.
라면은 편리성, 신속성, 경제성을 필요로 하는 소비자들의 요구에 따라 종래의 국수류를 개량, 발전시킨 인스턴트 식품이다.Ramen is an instant food that has been improved and developed according to the needs of consumers who need convenience, speed, and economy.
라면은 일반적으로 증숙시킨 후 기름에 튀긴 유탕면 또는 기름에 튀기지 않은 건면 및 스프 등으로 이루어지며, 조리가 간편하고 가격이 저렴할 뿐만 아니라 맛과 칼로리 등의 영양 면에 있어서 뛰어난 특성이 있으며, 시중에 판매하는 일반적인 라면은 자극적이고 매운맛을 내는 제품이 대부분이다.Ramen usually consists of steamed and fried oiled noodles or dried noodles and soups that are not fried in oil. Most of the general ramen sold is a product with a stimulating and spicy taste.
따라서, 매운맛을 먹기 힘든 어린이나 어르신들이 먹기에는 부담스러워 어린이나 어르신들이 있는 가정에서는 구매가 줄어들고 있는 문제가 발생하고 있다.Therefore, it is difficult for children or the elderly to eat spicy food, so there is a problem in that households with children or the elderly are buying less.
이러한 문제를 해결하기 위해, 어린이나 어르신들이 먹기에 부담스럽지 않은 순한맛을 내는 라면 스프 및 라면 제조방법의 연구가 진행되고 있다.In order to solve this problem, research on ramen soup and ramen manufacturing method that is mild taste that is not burdensome for children or the elderly to eat is in progress.
본 발명이 이루고자 하는 기술적 과제는 현미누룽지와 감자전분, 소맥분을 적절히 배합하여 고소하며 식감이 좋은 면발을 제조하고, 현미누룽지, 소고기, 돼지고기, 닭고기를 모두 넣어 분말스프를 제조함으로 단순한 순한맛이 아닌 구수한 국물맛이 제공되는 현미누룽지 및 다양한 자연재료를 이용한 라면의 제조방법을 제공하는 것을 목적으로 한다.The technical problem to be achieved by the present invention is to prepare noodles with a good texture and flavor by appropriately mixing brown rice noodles, potato starch, and wheat flour, and to prepare a powdered soup by adding brown rice noodles, beef, pork, and chicken. An object of the present invention is to provide a method for producing noodles using brown rice noodles and various natural ingredients, which provide a savory broth taste.
이러한 과제를 해결하기 위한 본 발명의 특징에 따른 현미누룽지 및 다양한 자연재료를 이용한 라면의 제조방법은, 현미누룽지를 건조하여 분쇄하는 단계; 상기 분쇄된 현미누룽지와 감자전분과 소맥분을 혼합 후 물을 섞어 반죽기로 15분간 골고루 반죽하는 단계; 상기 혼합된 반죽을 145℃이상의 수증기 열처리를 20분간 떡을 만드는 방법으로 익혀, 이 떡을 면틀에 올려 면발을 제조하는 단계; 상기 제조된 면발을 145℃이상의 팜유에 살짝 튀겨 건조시키는 단계;로 면발을 제조하고, 현미누룽지 분말, 소고기 분말, 돼지고기 분말, 닭고기 분말, 굴 분말, 홍합 분말, 우유, 콩을 혼합하여 분말 스프로 제조하는 단계; 및 숙성마늘, 볶음마늘, 표고버섯, 건고추입자, 미역, 녹차, 버섯야채, 청경채를 혼합하여 건더기 스프로 제조하는 단계; 상기 제조된 분말 스프와 건더기 스프를 포장지에 담아 밀봉하는 단계; 상기 포장된 스프를 제조된 면발과 함께 포장지아 담아 밀봉하여 제조하는 단계;를 포함하는 것을 특징으로 한다.In order to solve this problem, a method for producing noodles using brown rice noodles and various natural materials according to a feature of the present invention includes the steps of drying and grinding brown rice noodles; mixing the pulverized brown rice noodles with potato starch and wheat flour, mixing water and kneading evenly for 15 minutes with a kneader; Cooking the mixed dough by steam heat treatment at 145° C. or higher for 20 minutes to make rice cakes, and placing the rice cakes on a noodle mold to prepare noodles; A step of lightly frying the prepared noodles in palm oil over 145° C. and drying them; preparing noodles, and mixing brown rice flour, beef powder, pork powder, chicken powder, oyster powder, mussel powder, milk, and beans to make a powder soup manufacturing with; and mixing aged garlic, roasted garlic, shiitake mushrooms, dried red pepper particles, seaweed, green tea, mushroom vegetables, and bok choy to prepare a soup; Sealing the prepared powder soup and soup stock in packaging; It characterized in that it comprises; the step of manufacturing the packaged soup by packing and sealing the prepared noodles together with the packaging.
이상에서 설명한 바와 같이, 본 발명에 의하면, 현미누룽지와 감자전분, 소맥분을 적절히 배합하여 고소하며 식감이 좋은 면발을 제조하고, 현미누룽지, 소고기, 돼지고기, 닭고기를 모두 넣어 분말스프를 제조함으로 단순한 순한맛이 아닌 구수한 국물맛이 제공되는 효과가 있다.As described above, according to the present invention, noodles with good texture and flavor are prepared by appropriately mixing brown rice noodles, potato starch, and wheat flour, and brown rice noodles, beef, pork, and chicken are all added to prepare a powdered soup. It has the effect of providing a savory broth taste rather than a mild taste.
도 1은 본 발명의 실시예에 따른 현미누룽지 및 다양한 자연재료를 이용한 라면의 제조방법을 도시한 순서도.1 is a flow chart showing a method of manufacturing noodles using brown rice noodles and various natural materials according to an embodiment of the present invention.
아래에서는 첨부한 도면을 참고로 하여 본 발명의 실시예에 대하여 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되지 않는다. 하기에 설명되는 본 발명의 실시예는 당업자에게 본 발명의 사상을 충분하게 전달하기 위한 것임에 유의하여야 한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art to which the present invention pertains can easily implement them. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein. It should be noted that the embodiments of the present invention described below are intended to sufficiently convey the spirit of the present invention to those skilled in the art.
도 1은 본 발명의 실시예에 따른 현미누룽지 및 다양한 자연재료를 이용한 라면의 제조방법을 도시한 순서도이다.1 is a flowchart illustrating a method of manufacturing noodles using brown rice noodles and various natural materials according to an embodiment of the present invention.
상기 도 1에서 도시한 바와 같이, 본 발명은 현미누룽지를 건조하여 분쇄하는 단계; 상기 분쇄된 현미누룽지와 감자전분과 소맥분을 혼합 후 물을 섞어 반죽기로 15분간 골고루 반죽하는 단계; 상기 혼합된 반죽을 145℃이상의 수증기 열처리를 20분간 떡을 만드는 방법으로 익혀, 이 떡을 면틀에 올려 면발을 제조하는 단계; 상기 제조된 면발을 145℃이상의 팜유에 살짝 튀겨 건조시키는 단계;로 면발을 제조하고, 현미누룽지 분말, 소고기 분말, 돼지고기 분말, 닭고기 분말, 굴 분말, 홍합 분말, 우유, 콩을 혼합하여 분말 스프로 제조하는 단계; 및 숙성마늘, 볶음마늘, 표고버섯, 건고추입자, 미역, 녹차, 버섯야채, 청경채를 혼합하여 건더기 스프로 제조하는 단계; 상기 제조된 분말 스프와 건더기 스프를 포장지에 담아 밀봉하는 단계; 상기 포장된 스프를 제조된 면발과 함께 포장지에 담아 밀봉하여 제조하는 단계;를 포함하는 것을 특징으로 한다.As shown in Figure 1, the present invention comprises the steps of drying and pulverizing brown rice nurungji; mixing the pulverized brown rice noodles with potato starch and wheat flour, mixing water and kneading evenly for 15 minutes with a kneader; Cooking the mixed dough by steam heat treatment at 145° C. or higher for 20 minutes to make rice cakes, and placing the rice cakes on a noodle mold to prepare noodles; A step of lightly frying the prepared noodles in palm oil over 145° C. and drying them; preparing noodles, and mixing brown rice flour, beef powder, pork powder, chicken powder, oyster powder, mussel powder, milk, and beans to make a powder soup manufacturing with; and mixing aged garlic, roasted garlic, shiitake mushrooms, dried red pepper particles, seaweed, green tea, mushroom vegetables, and bok choy to prepare a soup; Sealing the prepared powder soup and soup stock in packaging; It characterized in that it comprises; putting the packaged soup together with the prepared noodles in a wrapping paper and sealing the manufacturing step.
상기 현미누룽지를 건조하여 분쇄하는 단계는 건조되지 않은 현미누룽지를 분쇄하게 되면 분쇄가 잘 이루어지지 않기 때문에 누룽지의 건조시에는 수분함량이 10% 이하가 되도록 건조시켜 분쇄하는 것이 바람직하다.In the step of drying and pulverizing the brown rice nurungji, it is preferable to dry and pulverize the nurungji so that the moisture content is 10% or less when the non-dried brown rice nurungji is pulverized.
상기 분쇄된 현미누룽지와 감자전분과 소맥분을 혼합 후 물을 섞어 반죽하는 하는 단계는 분쇄된 현미누룽지 50~70 중량%와 감자전분과 소맥분을 1 : 3의 비율로 혼합한 분말을 30~50 중량%의 비율로 혼합하여 반죽하는 것이 바람직하다.The step of mixing the pulverized brown rice nurungji with potato starch and wheat flour and kneading the mixture with water is a powder obtained by mixing 50 to 70% by weight of crushed brown rice nurungji, potato starch and wheat flour in a ratio of 1: 3, 30 to 50% by weight. It is preferable to knead by mixing in the ratio.
상기 제조된 면발을 팜유에 살짝 튀켜 건조시키는 단계는 고객들이 라면을 제조하여 먹을 시 국물에 유탕 기름기가 거의 없을 정도가 바람직하며, 면을 튀기는 시간과 팜유량을 조절하여 튀기는 것이 바람직하다.In the step of lightly frying the prepared noodles in palm oil to dry them, it is preferable that there is almost no oil in the broth when customers prepare and eat ramen noodles, and it is preferable to fry the noodles by controlling the frying time and palm oil amount.
상기 분말 스프 제조 단계는 소고기, 돼지고기, 닭고기, 굴, 홍합, 우유, 콩 등을 건조시켜 분쇄하여 제조하는 것이 바람직하다.The powder soup preparation step is preferably prepared by drying and pulverizing beef, pork, chicken, oysters, mussels, milk, soybeans, and the like.
또한, 분말 스프 제조 단계에서 분쇄한 현미누룽지를 첨가하여 구수한맛을 내고 어린이와 어르신들이 먹기 부담스럽지 않은 자연스러운 순한맛이 가미된다.In addition, brown rice noodles pulverized in the powder soup manufacturing stage are added to give it a savory taste and add a natural mild taste that is not burdensome for children and the elderly to eat.
상기 건더기 스프 제조 단계는 숙성마늘, 볶음마늘, 표고버섯, 건고추입자, 미역, 녹차, 버섯야채, 청경채를 건조시켜 일정한 크기로 잘라 제조하는 것이 바람직하다.In the step of preparing the soup, it is preferable to dry aged garlic, stir-fried garlic, shiitake mushrooms, dried red pepper particles, seaweed, green tea, mushroom vegetables, and bok choy to cut them into predetermined sizes.
상기 제조된 분말 스프와 건더기 스프는 각각의 포장지에 일정량을 밀봉하여 포장하고, 포장된 각각의 스프와 제조가 완료된 면발을 포장지 같이 밀봉시켜 포장하는 것이 바람직하다.It is preferable that the prepared powder soup and the soup with ingredients are sealed and packaged in a predetermined amount in each wrapping paper, and each packaged soup and the prepared noodles are sealed and packaged like a wrapping paper.
본 발명의 단순한 변형 내지 변경은 모두 본 발명의 영역에 속하는 것으로 본 발명의 구체적인 보호범위는 첨부된 특허청구범위에 의하여 명확해질 것이다.All simple modifications or changes of the present invention fall within the scope of the present invention, and the specific scope of protection of the present invention will be made clear by the appended claims.
Claims (1)
상기 분쇄된 현미누룽지와 감자전분과 소맥분을 혼합 후 물을 섞어 반죽기로 15분간 골고루 반죽하는 단계;
상기 혼합된 반죽을 145℃이상의 수증기 열처리를 20분간 떡을 만드는 방법으로 익혀, 이 떡을 면틀에 올려 면발을 제조하는 단계;
상기 제조된 면발을 145℃이상의 팜유에 살짝 튀겨 건조시키는 단계;로 면발을 제조하고,
현미누룽지 분말, 소고기 분말, 돼지고기 분말, 닭고기 분말, 굴 분말, 홍합 분말, 우유, 콩을 혼합하여 분말 스프로 제조하는 단계; 및
숙성마늘, 볶음마늘, 표고버섯, 건고추입자, 미역, 녹차, 버섯야채, 청경채를 혼합하여 건더기 스프로 제조하는 단계;
상기 제조된 분말 스프와 건더기 스프를 포장지에 담아 밀봉하는 단계;
상기 포장된 스프를 제조된 면발과 함께 포장지에 담아 밀봉하여 제조하는 단계;를 포함하는 것을 특징으로 하는 현미누룽지 및 다양한 자연재료를 이용한 라면의 제조방법.
Drying and grinding brown rice nurungji;
mixing the pulverized brown rice noodles with potato starch and wheat flour, mixing water, and kneading evenly for 15 minutes with a kneader;
Cooking the mixed dough by steam heat treatment at 145° C. or higher for 20 minutes to make rice cakes, and placing the rice cakes on a noodle mold to prepare noodles;
A step of lightly frying the prepared noodles in palm oil at 145° C. or higher and drying them; to prepare noodles,
Preparing a powder soup by mixing brown rice flour, beef powder, pork powder, chicken powder, oyster powder, mussel powder, milk, and soybeans; and
A step of mixing aged garlic, roasted garlic, shiitake mushrooms, dried red pepper particles, seaweed, green tea, mushroom vegetables, and bok choy to prepare a soup;
Sealing the prepared powder soup and soup stock in packaging;
The manufacturing method of rice noodles using brown rice noodles and various natural materials, characterized in that it includes; the step of sealing the packaged soup together with the prepared noodles in a wrapping paper and manufacturing it.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102532180B1 (en) | 2022-11-10 | 2023-05-15 | 주식회사 다마시이 | Preparation method of aged raw ramen and aged raw ramen prepared thereby |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102532180B1 (en) | 2022-11-10 | 2023-05-15 | 주식회사 다마시이 | Preparation method of aged raw ramen and aged raw ramen prepared thereby |
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