KR20230029498A - Manufacturing Method of Dough for Noodle Soup - Google Patents

Abstract

The present invention relates to a manufacturing method of dough for a noodle soup, comprising: a step (A) of putting flour in a dough kneader; a step (B) of putting and mixing salt and nucleic acid seasoning while injecting water into a mixing ball; a step (C) of mixing a mixed material in the step (B) into the dough kneader in the step (A); a step (D) of injecting edible oil into the dough kneader in the step (C) for making a glutinous and soft dough and agitating and mixing the same to make a dough; and a step (E) of dividing the dough into a predetermined size and aging the same. In the step(E), the dough is divided by unit of 2 Kg, made flat, rapid-cooling processed under a vacuum and a temperature of negative 45 degrees condition and then aged for 2-3 days, and comprises, based on 100 parts by weight of flour, 40-60 parts by weight of water, 0.3-0.5 part by weight, 0.1-0.2 part by weight of nucleic acid seasoning, and 2-3 parts by weight of edible oil. According to the present invention, the method can eliminate the phenomena of separating water from the dough and of getting loose through the improvement of a manufacturing method, leading to increasing glutinousness, savory tastes, and texture in cases of intake as noodles in a noodle soup. Moreover, the method can increase a period of usage by extending preservation periods compared to a general flour dough and remove flour smells.

Description

Manufacturing method of dough for kalguksu {Manufacturing Method of Dough for Noodle Soup}

The present invention relates to a method for manufacturing kalguksu dough, and more particularly, by using flour but improving the manufacturing method so that the chewiness, umami and texture can be improved when consumed as kalguksu noodles by boiling, and the shelf life is shorter than that of general flour dough. It relates to a method for manufacturing kalguksu dough that can extend the shelf life of the dough, such as extending it.

In general, kalguksu is a food made by kneading wheat flour and rolling it thin, then cutting it with a knife or pulling it out with a machine, and putting it in soup with various ingredients and boiling it.

Kalguksu is an interesting food whose type, taste, and quality vary depending on the ingredients used to make the soup, and is one of the favorite foods that can be easily accessed because it is relatively simple to prepare or cook compared to other foods.

In this way, kalguksu is usually used by mixing water with flour to make dough, and then aging it for 2 to 3 days.

However, in the case of using a conventional dough for kalguksu using wheat flour as in the prior art, a phenomenon in which water is separated from the dough occurs, and as a result, the dough becomes soft and loses its chewiness, and the taste and texture are poor. there was.

In addition, conventional kalguksu dough using wheat flour has a short shelf life, so it must be used as soon as possible after aging treatment, and it is difficult to exceed a maximum of one day.

Furthermore, conventional kalguksu dough using wheat flour only uses wheat flour, so it is a little lacking in terms of nutrition. In particular, since wheat flour has higher calories than other grains, the number of obese patients increases day by day, and nutritional imbalance or various diseases can cause. .

On the other hand, when looking at the prior art literature related to the conventional kalguksu dough, Korean Patent Registration No. 10-1442793 describes the steps of "collecting green white dandelion leaves with a length of 5 to 25 cm so that the stem and root are not damaged; Washing the collected white dandelion leaves with water at room temperature 2-3 times; Dehydrating the remaining moisture in the washed white dandelion leaves; Eliminating the fresh smell of the dehydrated white dandelion leaves and increasing flexibility to obtain flavor It discloses "a method for producing flour dough containing white dandelion, including the step of rolling and heating at 25 to 45 ° C. 2 to 5 times.

In addition, in Korean Patent Publication No. 10-2014-0132872, "A powder freezing process in which 75 to 85% of banana powder by weight is quickly frozen with the skin removed and frozen in a state where the moisture contained in the banana is included; Freeze-frozen banana Powder pulverization process to finely grind to a normal starch powder form using a grinder; Banana powder and starch 10-15% weight, salt 2-5% weight, and egg 3-5% weight are put into a mixing container and mixed Disclosed is a method for producing kalguksu dough using banana powder, including a powder kneading process in which the dough is not added in the process, and other ingredients are mixed together with cold water and kneaded at a low temperature.

In addition, in Korean Patent No. 10-2131551, "Based on 100 parts by weight of wheat flour, 3 to 5 parts by weight of potato starch, 2 to 3.5 parts by weight of corn powder, 2 to 3 parts by weight of barley powder, and 0.5 to 1.5 parts by weight of deodeok powder Well-being raw noodle kalguksu dough material preparation process of preparing parts by weight and 0.3 to 0.5 parts by weight of refined salt, and 45 to 60 parts by weight of ice grains at the bottom of the kneader, pour flour on it, pour the remaining ingredients in sequence, regardless of order, An ice kneading process in which the kneader is operated for 30 to 60 minutes to mix ice and the secreted ingredients to form well-being raw noodle kalguksu dough, and the well-being raw noodle kalguksu dough produced through the ice kneading process is divided into required amounts and Disclosed is a "well-being raw noodle kalguksu dough manufacturing method comprising an aging process of aging for 4 to 6 hours at a temperature of 1 degree to 1 degree."

Such above-mentioned prior art documents can be said to be differentiated from the technology of the present invention proposed below in manufacturing method and process.

Republic of Korea Patent Registration No. 10-1442793 Republic of Korea Patent Publication No. 10-2014-0132872 Republic of Korea Patent Publication No. 10-2131551

An object of the present invention is to provide a method for manufacturing kalguksu dough that can improve chewiness, savory taste, and texture when consumed as kalguksu noodles by improving the manufacturing method.

An object of the present invention is to provide a method for manufacturing kalguksu dough that can extend the shelf life of dough compared to general flour dough, such as extending the shelf life, and eliminate the smell of flour.

An object of the present invention is to provide a method for manufacturing kalguksu dough that can supplement nutrients lacking in kalguksu noodles, such as supplying natural nutrients including natural vitamins together.

A method for preparing kalguksu dough for achieving the above object includes: (A) adding flour to a kneader; (B) mixing salt and nucleic acid seasoning in a state where water is added to a mixing bowl; (C) adding the mixed material of step (B) to the kneader of step (A); (D) adding cooking oil to the kneader of step (C) to form a chewy and soft dough, then stirring and mixing to make a dough; (E) subdividing the dough into a certain size and then aging; wherein the flour is processed through pretreatment, 1) weighing the flour, water and cinnamon extract, but gravity flour: water: cinnamon extract = Weighing in a weight ratio of 1 to 1.2: 2 to 2.5: 0.1 to 0.3; 2) mixing the weighed gravity flour with water and cinnamon extract, and then aging for 1 to 3 days under conditions of 15 to 25 ° C; 3) washing the product of step 2) with purified water 2 to 3 times, and then straining the product through a sieve to drain the water; 4) Drying the product of step 3) at room temperature of 20 to 30 ° C. through natural drying or far-infrared irradiation, and then sieving it through a 120 to 150 mesh sieve to complete flour; characterized in that it is processed.

Here, in the step (E), the dough is subdivided into 2Kg units, but flattened, rapidly cooled in vacuum and under conditions of -45 degrees below zero, and then aged for 2 to 3 days.

Here, based on 100 parts by weight of flour, 40 to 60 parts by weight of water, 0.3 to 0.5 parts by weight of salt, 0.1 to 0.2 parts by weight of nucleic acid seasoning, and 2 to 3 parts by weight of cooking oil may be blended.

Here, in the step (C), natural nutrients, including natural vitamins, and natural material powder having color are added and mixed to impart color, but the natural material powder is raspberry, raspberry, red paprika, white lotus, yellow paprika, green tea At least one or more of leaves, spinach, leek, and carrots, and may be roasted in grapeseed oil, sunflower seed oil, or olive oil and then dried.

Here, the salt is, 1) putting shrimp and shiitake mushrooms in a blender and grinding; 2) mixing the product of step 1) with bay salt and sea salt at a weight ratio of 0.5-1: 0.8-1.2: 1-1.5; 3) aging the product of step 2) at a low temperature of 3 to 7 ° C for at least 2 days; 4) concentrating the product of step 3) by heating it to a temperature of 80 to 120°C; 5) drying and curing the product of step 4) while cooling; 6) sieving the product of step 5) through a sieve to make particles having a certain thickness;

Here, in the step (C), soy flour is additionally mixed to increase the savory taste and texture, but based on 100 parts by weight of flour, 3 to 5 parts by weight of soy flour may be blended.

According to the present invention, it is possible to eliminate the phenomenon of separation of dough and water and the phenomenon of fluttering through improvement of the manufacturing method, and through this, it is possible to achieve usefulness that can increase chewiness, savory taste and texture when boiled and consumed as kalguksu noodles. there is.

According to the present invention, the expiration date of the dough can be extended, such as extending the shelf life, compared to general flour dough, the smell of flour can be eliminated, and nutrients that are lacking in kalguksu noodles are kneaded, such as supplying natural nutrients including natural vitamins. It can also achieve usefulness that can be supplemented by itself.

1 is a manufacturing process diagram shown to explain a method for manufacturing a dough for Kalgulsu according to an embodiment of the present invention.

Preferred embodiments of the present invention are described as follows, and through such a detailed description, the purpose and configuration of the present invention and the characteristics thereof will be better understood.

Hereinafter, a method for manufacturing kalguksu dough according to an embodiment of the present invention will be described in detail with reference to FIG. 1 .

As shown in FIG. 1, the method for manufacturing kalguksu dough according to an embodiment of the present invention includes a step of adding flour (S10), preparing seasoning ingredients (S20), adding seasoning ingredients (S30), and preparing dough (S40). , It consists of a manufacturing process including subdivision and aging step (S50).

The flour inputting step (S10) is a step of measuring and adding a certain amount of flour to the kneader.

At this time, the flour may be processed through pretreatment.

As one embodiment of the flour, the flour can be used to extend the shelf life of the prepared dough, such as extending the shelf life, while eliminating the smell of flour, and providing nutrients along with it.

To this end, it can be processed through the following manufacturing process.

1) Dissolve collagen, a source of protein, and natural extracts with sterilization and antiseptic effects in water.

At this time, the collagen: natural extract: water = 0.5 ~ 0.8: 0.3 ~ 0.4: preferably blended in a weight ratio of 1 ~ 1.2.

The natural extract may be at least one of angelica leaf extract, cinnamon extract, eucalyptus extract, and hwangchil extract.

2) The product of step 1) is freeze-dried.

3) Grind the result of step 2) to make a freeze-dried powder.

4) The lyophilized powder is mixed with gravity powder, but the lyophilized powder: gravity powder = 0.2 ~ 0.3: 1 ~ 2 in a weight ratio.

5) Sift the result of step 4) through a 120-150 mesh sieve to complete flour.

In addition, the wheat flour, as another embodiment, allows the shelf life of the dough to be extended, such as extending the shelf life, while eliminating the smell of flour, and also increasing the swelling power and solubility.

To this end, it can be processed through the following manufacturing process.

1) Weigh the flour, water, and cinnamon extract, but measure in the weight ratio of gravity flour: water: cinnamon extract = 1~1.2: 2~2.5: 0.1~0.3.

2) After mixing the weighted flour, water, and cinnamon extract, it is aged for 1 to 3 days under conditions of 15 to 25 ° C.

3) After washing the product of step 2) with purified water 2 to 3 times, filter it through a sieve to drain the water and separate it.

4) The product separated from the water in step 3) is dried by natural drying or far-infrared radiation at room temperature of 20 to 30 ° C, and then sieved through a 120 to 150 mesh sieve to complete flour.

The seasoning material providing step (S20) is a step of mixing salt and nucleic acid seasoning as seasoning materials in a state where water is put into a mixing bowl.

At this time, it is preferable to mix 40 to 60 parts by weight of water, 0.3 to 0.5 parts by weight of salt, and 0.1 to 0.2 parts by weight of nucleic acid seasoning based on 100 parts by weight of wheat flour.

Here, the salt may be processed through the following manufacturing process in order to supply natural nutrients and add savory taste in addition to the seasoning function of seasoning.

To do this, 1) Put the shrimp and shiitake mushrooms in a blender and grind them.

At this time, the shrimp is used by washing with either citric acid or alcohol, which is a kind of natural organic acid, or salt water having a salinity of 3 to 5%.

Here, it is more preferable to use citric acid, which can exert a sterilizing power in addition to washing the shrimp.

The shrimp contains chitosan, which regulates cholesterol levels, contains taurine, which is good for relieving fatigue, skin care and anti-aging, and is rich in calcium and phosphorus, which are components of bones.

The shiitake mushroom has polysaccharide, lentinan, which is a physiologically active substance, as well as guanylic acid that exhibits a unique taste, is rich in erchoterin, the parent of vitamin D, and has many vitamins B1 and B2, which can provide an effect of lowering blood cholesterol levels It can digest and absorb the calcium contained in the shrimp and provide nutrients through the ercosterine component.

2) Mix the product of step 1) with bay salt and sea salt in a weight ratio of 0.5-1: 0.8-1.2: 1-1.5.

At this time, the glasswort solution is boiled by heating water, put the glasswort in boiling water and blanch it for 30 to 40 seconds, cool the glasswort blanched in boiling water, grind it using a blender, and then grind it through a sieve or filter. It may be prepared by filtration treatment.

3) The product of step 2) is aged at a low temperature of 3 to 7 ° C for at least 2 days.

4) The product of step 3) is concentrated by heating to a temperature of 80 to 120 ° C.

5) The product of step 4) is dried and cured while cooling.

6) Filter the result of step 5) through a sieve to make particles having a certain thickness.

The seasoning material inputting step (S30) is a step of putting the mixed material, which is the result of the seasoning material providing step (S20), into the kneader in the flour input state through the flour inputting step (S10).

At this time, in the step of adding the seasoning material (S30), natural nutrients including natural vitamins and natural material powder having a color may be added into the kneader and mixed.

The natural material powder for this may be at least one of bokbunja, raspberry, red paprika, white lotus plant, yellow paprika, green tea leaves, spinach, chives, and carrots.

The natural material powder may be roasted in grape seed oil, sunflower seed oil, or olive oil and then dried to increase nutrients while adding flavor and texture.

In addition, in the seasoning material input step (S30), a process of additionally mixing soybean flour may be selectively performed to increase the savory taste and chewy texture. Based on 100 parts by weight of wheat flour, 3 to 5 parts by weight of soy flour there is.

Here, when added in less than 3 parts by weight of the soy flour, it is difficult to provide a savory taste, and when it exceeds 5 parts by weight, the savory taste becomes too strong.

That is, the mixing ratio can be said to be the optimal mixing ratio for making the taster feel the savory taste without knowing whether the soybean flour is added to the dough.

In the dough preparation step (S40), cooking oil is added to the kneader of the seasoning material input step (S30) to form a chewy and soft dough, and then stirred and mixed to make a dough.

At this time, the kneader may stir and mix for 10 to 15 minutes.

Here, the cooking oil is soybean oil or olive oil, and is preferably blended in 2 to 3 parts by weight based on 100 parts by weight of wheat flour.

The subdivision and ripening step (S50) is a step of maturing after subdividing the dough, which is the result of the dough manufacturing step (S40), into a certain size.

In detail, in the subdivision and ripening step (S50), the dough, which is the result of the dough manufacturing step (S40), is subdivided into 2Kg units, but in a flattened state, vacuum and 45 degrees below zero. Aged for 2-3 days.

The dough for kalguksu prepared by the method for manufacturing kalguksu dough according to the present invention having the above-described manufacturing process can be used after being thawed for about one day. It is possible to eliminate the problem of separation of dough and water and the phenomenon of fluttering, and when the dough is boiled in boiling broth and consumed as kalguksu noodles, the noodles themselves can improve the chewiness, savory taste and texture. It can provide an advantage.

Meanwhile, in the following, a sensory test was performed on the dough prepared by the above-described method for preparing kalguksu dough.

(Example 1)

Add 10000g of wheat flour (gravity flour) to the kneader.

Put 5L of water in a mixing bowl, add 40g of salt and 10g of nucleic acid seasoning, mix it, and then put it into the flour-injected kneader.

After adding 200g of cooking oil to the kneader, mix and stir for 10 minutes to complete the dough for kalguksu.

The dough is subdivided into 2Kg units, but flattened, rapidly cooled in vacuum and at -45 degrees below zero, and aged for 3 days.

manufactured in this way

(sensory test)

The dough for kalguksu prepared in Example 1 was put into broth for kalguksu and boiled to make noodles for kalguksu, and a sensory test was conducted for chewiness, umami, taste and odor, and texture.

The sensory test was evaluated by a 10-point scoring method (10 very good, 8 good, 6 normal, 4 bad, 2 very bad) targeting 10 adult males and 20 adult females, and the average was shown in Table 1 below. summarized and shown in

1) Chewiness: 21 very good, 9 good

2) Umami: 19 very good, 8 good, 3 average

3) Immediate/Odd taste: Very good 24 people, good 4 people, average 2 people

4) Texture: Very good 20 people, good 8 people, average 2 people

division Chewy Umami Imi and Ichigo texture Synthesis Example 1 9.4 9.1 9.5 9.2 9.3

As can be seen from Table 1, both adult males and females gave overall good scores on the sensory test, and improved the chewiness, umami and texture of kalguksu with respect to the dough prepared by the manufacturing method according to the present invention. It shows that there is an effect, and it shows that the image and off-flavor do not occur.

The embodiments described above are only those of the preferred embodiments of the present invention, and are not extremely limited to these embodiments, and various modifications and variations are made by those skilled in the art within the scope of the technical spirit and claims of the present invention. Or substitutions may be made.

Claims (6)

(A) adding flour to the kneader;
(B) mixing salt and nucleic acid seasoning in a state where water is added to a mixing bowl;
(C) adding the mixed material of step (B) to the kneader of step (A);
(D) adding cooking oil to the kneader of step (C) to form a chewy and soft dough, then stirring and mixing to make a dough;
(E) subdividing the dough into a certain size and aging it; Including,
The flour is processed through pretreatment,
1) Weighing the gravity powder, water and cinnamon extract, but weighing the weight ratio of gravity: water: cinnamon extract = 1~1.2: 2~2.5: 0.1~0.3;
2) mixing the weighed gravity flour with water and cinnamon extract, and then aging for 1 to 3 days under conditions of 15 to 25 ° C;
3) washing the product of step 2) with purified water 2 to 3 times, and then straining the product through a sieve to drain the water;
4) drying the product of step 3) at room temperature of 20 to 30° C. through natural drying or far-infrared irradiation, and then sieving it through a 120 to 150 mesh sieve to make flour; Dough manufacturing method for kalguksu, characterized in that processed by. According to claim 1,
In the step (E),
Dough manufacturing method for kalguksu, characterized in that the dough is subdivided into 2Kg units, but flattened, rapidly cooled in vacuum and under conditions of -45 degrees below zero, and then aged for 2 to 3 days. According to claim 1,
Method for producing kalguksu dough, characterized by mixing 40 to 60 parts by weight of water, 0.3 to 0.5 parts by weight of salt, 0.1 to 0.2 parts by weight of nucleic acid seasoning, and 2 to 3 parts by weight of cooking oil based on 100 parts by weight of wheat flour. According to claim 1,
In step (C),
Additional mixing of natural nutrients, including natural vitamins, and natural material powder having color to impart color,
The natural material powder is at least one of bokbunja, raspberry, red paprika, white lotus, yellow paprika, green tea leaves, spinach, leek, and carrot, roasted in grapeseed oil, sunflower seed oil, or olive oil, and then dried. Dough for kalguksu, characterized in that manufacturing method. According to claim 1,
the salt,
1) Put shrimp and shiitake mushrooms in a blender and grind them;
2) mixing the product of step 1) with bay salt and sea salt at a weight ratio of 0.5-1: 0.8-1.2: 1-1.5;
3) aging the product of step 2) at a low temperature of 3 to 7 ° C for at least 2 days;
4) concentrating the product of step 3) by heating it to a temperature of 80 to 120°C;
5) drying and curing the product of step 4) while cooling;
6) sieving the product of step 5) through a sieve to make particles having a certain thickness; Dough manufacturing method for kalguksu, characterized in that processed by. According to claim 1,
In step (C),
In order to increase the savory taste and texture, soy flour is additionally mixed,
A method for producing kalguksu dough, characterized in that it is blended with 3 to 5 parts by weight of soybean flour based on 100 parts by weight of wheat flour.

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