KR20230003823A - Manufacture method of raw acorn ramen - Google Patents

Abstract

The present invention relates to a method for manufacturing raw acorn ramen, which comprises the steps of: adding 10 to 30 parts by weight of water and 5 to 10 parts by weight of alcohol with respect to 100 parts by weight of main raw material powder mixed with wheat flour, acorn powder, corn starch, and tapioca starch to prepare a dough; passing the prepared dough between a pressure roller and a conveyor belt to spread the prepared dough thinly to form a plate-shaped dough pad; inserting the dough pad into a noodle maker to cut the dough pad thinly to form noodles; steaming the noodles with steam; drying the steamed noodles; and packaging the dried noodles. Accordingly, since wheat flour, acorn powder, and corn flour are mixed, texture and nutrients can be increased, digestion can become easier after a meal, and nutrients from acorns can be consumed, thereby providing an effect of providing an alternative ramen food to diabetics.

Description

Manufacturing method of raw acorn ramen {Manufacture method of raw acorn ramen}

The present invention relates to a method for manufacturing acorn raw ramen, and more particularly, to a method for manufacturing acorn raw ramen capable of improving palatability and providing acorn nutrients by using acorns as a main ingredient.

In general, an acorn tree is a deciduous broad-leaved tree with a height of about 10 m belonging to the Fagaceae, such as oak, Quercus oak, water oak, brown oak, and stone oak. It has a variety of shapes, such as spherical, ovoid, oval, etc., and its size is also various. The lower or middle part is covered with a modified gun cell called a gourd, and cotyledons containing starch are developed on the inside. The acorns of the oak tree do not have an astringent taste and can be eaten raw, but the acorns of the black oak and other acorns contain a lot of tannin, so they need to be soaked in water to remove the astringent taste.

Acorn is a nut with a long history called 'Goksil' and has been used as a food or special food for a long time. It tastes good, but if the taste is appropriate, it plays a role in enhancing the sense of taste, so it has been eaten by extracting starch and making it into acorn jelly.

Looking at the ingredients of acorns, per 100g of edible part (E.P.), it consists of 7.1% moisture, 2.5g protein, 4.9g fat, 81g sugar, 3.2g fiber, and 0.9g ash. It is also called silver milk, and its ingredients are 88.1% of moisture per 100g of edible part (E.P.), 0.2g of protein, 0.1g of fat, 10.9g of sugar, 0.5g of fiber, 0.2g of ash, 12mg of calcium, phosphorus 314mg, iron 0.2mg, vitamin S 15iu, vitamin B1 0.02mg, vitamin B2 0.04mg. On the other hand, tannin is contained more in acorns from cold regions, but the amount of tannin is usually about 3 to 9%.

Acorns, especially acorn jelly, are a non-polluting food that is easy to digest and has a lot of tannins, so you can eat it without any burden and it's good for sick people. It's only 45KcSl per 100g, so it's good for people with obesity as a low-calorie diet food. At the same time, it is effective for fatigue recovery and hangover, promotes digestion, stimulates appetite, strengthens the stomach and intestines, improves blood circulation, treats addiction, diabetes, high blood pressure, arteriosclerosis, and improves weak constitutions. In particular, aconic acid, which is contained in a large amount, adsorbs uranium and heavy metals by more than 99%, and it is reported that about 3.5 tons of heavy metal wastewater can be purified with 1 kg of aconic acid.

In addition, according to Donguibogam and Herbal Medicine, acorns are a food that helps improve the constitution of obesity, and are recorded as having excellent effects on diabetes, diarrhoea, stomach upset, and heavy metal detoxification, and various recent studies have reported that they have anticancer effects. .

On the other hand, noodles are an instant food derived from China. Generally, the types of instant noodles are roughly divided into fried noodles called ramen as fried noodles, luxury dried noodles that are steamed as non-fried noodles, and normal non-boiled noodles. dried noodles (generally commercially available somen noodles), instant noodles put in a container that can be used as a tableware, and container noodles with attached soup or seasoning attached, unlike general instant noodles, they are not fried in oil and heated at 4-26℃. It can be divided into raw noodles (improved instant noodles), a nature-oriented next-generation ramen with a moisture content of 60% that is aged, washed with cooling water, and then sterilized at 90 ° C or higher.

Korean Patent Application Publication No. 2003-26000 discloses that 50% by weight of wheat flour, 30% by weight of acorn sediment starch, 10% by weight of potato starch, and 9.8% by weight of corn starch are mixed and kneaded, and then the mixed dough is kept in a refrigerator at 0 to 2 ° C. A method for producing noodles containing an acorn component was proposed in which noodles are prepared by aging for 4 to 6 hours and then making noodles.

The present invention has been made to solve the problems of the prior art, and the purpose is to provide a method for producing acorn raw ramen that can improve texture and nutrients by mixing flour, acorn flour, and corn flour, and is easy to digest. .

The above object of the present invention is based on 100 parts by weight of the main raw material powder mixed with wheat flour, acorn flour, corn starch, and tapioca starch, and mixing while adding 10 to 30 parts by weight of water and 5 to 10 parts by weight of alcohol to prepare a dough doing; Forming a plate-shaped noodle by passing the prepared dough between a pressure roller and a conveyor belt to spread it thinly; Putting the noodle strips into a noodle making machine and thinly cutting them to form noodle strings; Steaming the noodles with steam; drying the steamed noodles; It can be achieved by a method for manufacturing acorn raw noodles, comprising the step of packaging the dried noodles.

In the step of preparing the dough, it is characterized in that it is made by mixing 40 to 50% by weight of wheat flour, 20 to 30% by weight of acorn flour, 10 to 20% by weight of corn starch, and 4 to 5% by weight of tapioca starch.

On the other hand, preparing a liquid sauce by mixing anchovy powder, chicken powder, amino acid soy sauce, brown sugar, kelp, oyster sauce, mirin, refined salt, and pepper; It is characterized in that it comprises; the step of putting the prepared liquid sauce in a wrapping paper and sealing it.

On the other hand, mixing dried green onions, dried shiitake mushrooms, dried carrots, and dried pumpkin to form a soup mixture; Finely pulverizing the mixed soup mixture; It is characterized in that it comprises a; step of putting the finely ground soup mixture into a wrapping paper and sealing it.

According to the present invention, texture and nutrients can be improved by mixing wheat flour, acorn flour, and corn flour, digestion can be made easier after a meal, and by consuming nutrients from acorns, it can be provided as an alternative ramen food for diabetics. It works.

1 is a flow chart showing a method for manufacturing acorn raw noodles according to the present invention;
Figure 2 is a side view showing a 'dryer' applied to the manufacturing process of acorn raw noodles according to the present invention.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes can be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents or substitutes to the embodiments are included within the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only, and may be modified and implemented in various forms. Therefore, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Although terms such as first or second may be used to describe various components, such terms should only be construed for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.

It should be understood that when an element is referred to as being “connected” to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle.

Terms used in the examples are used only for descriptive purposes and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the art to which the embodiment belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they should not be interpreted in an ideal or excessively formal meaning. don't

In addition, in the description with reference to the accompanying drawings, the same reference numerals are given to the same components regardless of reference numerals, and overlapping descriptions thereof will be omitted. In describing the embodiment, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the embodiment, the detailed description will be omitted.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by one of ordinary skill in the art to which the present invention belongs. It has meaning. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning not be interpreted as

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are illustrative, so the present invention is not limited to the details shown. In addition, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification is used, other parts may be added unless 'only' is used. In the case where a component is expressed in the singular, the case including the plural is included unless otherwise explicitly stated.

In interpreting the components, even if there is no separate explicit description, it is interpreted as including the error range.

In the case of a description of a positional relationship, for example, 'on top of', 'on top of', 'at the bottom of', 'next to', etc. Or, unless 'directly' is used, one or more other parts may be located between the two parts.

When an element or layer is referred to as “on” another element or layer, it includes all cases where another element or layer is directly on top of another element or another layer or other element is interposed therebetween. Like reference numbers designate like elements throughout the specification.

The size and thickness of each component shown in the drawings are shown for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

Each feature of the various embodiments of the present invention can be partially or entirely combined or combined with each other, and as those skilled in the art can fully understand, various interlocking and driving operations are possible, and each embodiment can be implemented independently of each other. It may be possible to implement together in an association relationship.

1 is a flow chart showing a method for manufacturing acorn raw ramen according to the present invention, and FIG. 2 is a side view showing a 'dryer' applied to the manufacturing process of acorn raw ramen according to the present invention.

Referring to Figure 1, the manufacturing method of acorn raw noodles according to the present invention,

Preparing a dough by adding 10 to 30 parts by weight of water and 5 to 10 parts by weight of alcohol based on 100 parts by weight of the main raw material powder mixed with wheat flour, acorn flour, corn starch, and tapioca starch (S1); Forming a plate-shaped noodle by passing the prepared dough between a pressure roller and a conveyor belt to spread thinly (S2); Putting the noodle strips into a noodle making machine and thinly cutting them to form noodle strings (S3); Steaming the noodles with steam (S4); Drying the steamed noodles by putting them in a dryer and blowing high-temperature air of about 120 to 130 ° C while passing through them (S5); and packaging the dried noodles (S6).

In the step (S1) of preparing the dough, 40 to 50% by weight of wheat flour, 20 to 30% by weight of acorn flour, 10 to 20% by weight of corn starch, and 4 to 5% by weight of tapioca starch are mixed.

Flour is preferably organic wheat flour, and if it is less than 40% by weight, the clumping of the dough is reduced, and if it is 50% by weight, there is a risk that the dough will become tough.

Leave the dough at room temperature for about 1 to 2 hours to mature.

Acorn powder is made by removing the shells of acorns, finely pulverizing them to make powder, and then drying them. If it is less than 20% by weight, the taste is lost, and if it is more than 30% by weight, the taste may be bitter and the taste may be deteriorated.

Corn starch, obtained from corn, lowers cholesterol levels, can enhance anticancer effects and intestinal peristalsis, and if it is less than 10% by weight, the color and taste of corn become insufficient, and if it is more than 20% by weight, there is a risk of becoming excessively yellow. .

Tapioca starch is a starch obtained from the roots of kabasa, and contains ingredients that help with fatigue recovery and bone health.

The alcohol is added to taste and eliminate miscellaneous nae, and if less than 5 parts by weight, the taste deteriorates, and if it is more than 10 parts by weight, there is a risk that the taste will change due to excessive.

The dough prepared in the step (S1) is passed between the pressure roller and the conveyor belt to spread thinly to form a plate-shaped noodle (S2).

The thickness of the face plate can be changed as needed, and the thickness of the face plate can be adjusted by adjusting the distance between the pressure roller and the conveyor belt.

Preferably, the thickness of the faceplate is 1 to 2 mm, but it will be natural that the thickness can be adjusted as needed.

After the noodle strips are manufactured in this way, the noodle strips are put into a noodle making machine and thinly cut to form noodle strings (S3).

The noodle making machine has a plurality of cutting blades arranged at regular intervals, and is cut in the process of passing the noodle strip to form noodle strings, and can have a shape such as a straight or curly shape.

Then, the noodles (A) are steamed with steam (S4). Steam at about 130~140℃ is sprayed to steam the noodles.

Thereafter, the steamed noodles (A) are put into a dryer ( ) and dried by spraying high-temperature air of about 120 to 130 ° C while passing through (S5).

As shown in FIG. 2, the dryer 100 is coupled to a conveyor belt part C that transports the finished noodle strings A, installed on the upper part of the conveyor belt part C and overlapped while sliding, and a fastening member It consists of the first duct 110, the second duct 120 and the third duct 130 connected by (F), respectively, and includes an intake and exhaust hose (C) formed therein.

In the dryer 100, the first to third ducts 110, 120, and 130 may be sequentially connected and arranged side by side in a line.

The first duct 110, the second duct 120, and the third duct 130 may be plastic injection moldings, but may be composed of various materials having a certain rigidity or more to protect the intake and exhaust hoses C disposed therein. can

The first duct 110, the second duct 120, and the third duct 130 each have a 'c' shape with an open bottom, and the first duct 110 and the third duct 130 are horizontal to each side. A slide groove 135 is formed in the direction.

The length of the fastening member F is coupled to the slide grooves 135 of the first duct 110, the second duct 120, and the third duct 130 to adjust the length of the dryer 100 appropriately. After setting, tighten and fix the fastening member (F).

Inside the first to third ducts 110, 120, and 130 connected in this way, intake and exhaust hoses C are disposed.

By supplying high-temperature air through the intake/exhaust hose (C), the noodle strings (A) can be dried quickly, and fine powder generated after the drying process can be sucked and recovered to the outside.

A purification device is provided outside and connected to the intake/exhaust hose (C).

Therefore, the drying process can be performed while the noodle strings A are loaded and moved on the conveyor belt C passing through the dryer 100, and the generated fine powder can be simultaneously removed.

Then, the dried noodles are packaged in an appropriate amount (S6). In this process, the noodles can be fried in oil to make fried noodles or dried to make dried noodles.

Meanwhile, according to the present invention, a liquid sauce is prepared, packaged, and served with noodles.

The liquid sauce according to the present invention comprises preparing a liquid sauce by mixing anchovy powder, chicken powder, amino acid soy sauce, brown sugar, kelp, oyster sauce, mirin, refined salt, and pepper (T1); It is completed by putting the prepared liquid sauce in a wrapping paper and sealing it (T2).

Meanwhile, according to the present invention, dry soup is prepared, packaged, and served together with the noodles and liquid sauce.

The dried soup according to the present invention comprises the steps of forming a soup mixture by mixing dried green onions, dried shiitake mushrooms, dried carrots, and dried pumpkin (R1); Grinding the mixed soup mixture finely (R2); It is completed by; putting the finely ground soup mixture into a wrapping paper and sealing it.

Hereinafter, an embodiment for testing the taste and chewing sensation of the noodle strings A manufactured through the above-described manufacturing process will be described. It should be noted that this is only an example and the scope of the present invention is not limited.

[Example 1]

40% by weight of wheat flour, 20% by weight of acorn flour, 10% by weight of corn starch, and 4% by weight of tapioca starch were mixed to make a mixed powder, and put it in a kneader. Then, put 10 parts by weight of water and 5 parts by weight of alcohol in a kneading machine and knead it to make a dough. make

Leave the dough at room temperature for about 1 hour to mature.

After that, the dough is spread widely to make noodles, and then a plurality of noodles are cut to form noodles (A), and then noodles (A) are completed through steaming and drying processes.

Using the raw ramen noodles (A) of the present invention thus prepared and commercially available ramen as comparative examples, taste and chewing sensation were tested on 15 people, and the results are shown in Table 1.

Example 1 comparative example good commonly bad good commonly bad taste 10 people 5 people - 4 people 8 people 3 people authorship 12 people 3 people - 3 people 7 people 5 people

As can be seen in [Table 1], it can be seen that the acorn raw ramen (Example 1) according to the present invention has improved taste and chewing sensation compared to commercially available ramen (Comparative Example).

Although the embodiments of the present invention have been described in more detail with reference to the accompanying drawings, the present invention is not necessarily limited to these embodiments, and may be variously modified and implemented without departing from the technical spirit of the present invention. . Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain, and the scope of the technical idea of the present invention is not limited by these embodiments. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Therefore, other implementations, other embodiments, and equivalents of the claims are within the scope of the following claims.

S1: Preparing a dough S2: Forming a noodle
S3: Step of forming noodles S4: Step of steaming
S5: drying step S6: packaging step

Claims (3)

Including a noodle manufacturing process, a liquid sauce manufacturing process, and a dry soup manufacturing process,
The noodle manufacturing process,
Preparing a dough by adding 10 to 30 parts by weight of water and 5 to 10 parts by weight of alcohol based on 100 parts by weight of the main raw material powder mixed with wheat flour, acorn flour, corn starch, and tapioca starch, and mixing;
Forming a plate-shaped surface by passing the prepared dough between a pressure roller and a conveyor belt so that it is spread thinly;
Putting the noodle strips into a noodle making machine and thinly cutting them to form noodle strings;
Steaming the noodles with steam;
Drying the steamed noodles by putting them in a dryer and blowing air at 120 to 130 ° C while passing it through;
Including the step of packaging the dried noodles,
The liquid sauce manufacturing process,
Preparing a liquid sauce by mixing anchovy powder, chicken powder, amino acid soy sauce, brown sugar, kelp, oyster sauce, mirin, refined salt, and pepper, and putting the prepared liquid sauce in a wrapping paper and sealing it,
The dry soup manufacturing process,
Forming a soup mixture by mixing dried green onions, dried shiitake mushrooms, dried carrots, and dried pumpkin, grinding the mixed soup mixture, putting the finely ground soup mixture in a wrapping paper and sealing A method for producing acorn raw ramen, characterized in that it comprises the step. According to claim 1,
In the step of preparing the dough, 40 to 50% by weight of wheat flour, 20 to 30% by weight of acorn flour, 10 to 20% by weight of corn starch, and 4 to 5% by weight of tapioca starch are mixed, characterized in that acorn raw ramen Manufacturing method of. According to claim 1,
The dryer is coupled so that the first duct, the second duct, and the third duct are slid and overlapped, each can be connected by a fastening member, and an intake and exhaust hose is installed inside,
The first duct, the second duct, and the third duct each have a 'c' shape with an open bottom, and the first duct and the third duct each have a slide groove formed on a side surface in a horizontal direction,
The method of manufacturing acorn raw noodles, characterized in that the length is adjusted by coupling the fastening member to the slide grooves of the first duct, the second duct and the third duct.

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