KR20240059484A - How to make noodles for cold noodles - Google Patents

Abstract

The present invention relates to a method for manufacturing cold noodles, which consists of a powder preparation step (S10) of mixing sweet potato starch and buckwheat flour in a weight ratio of 3:1 to prepare dough powder; and 2:1 dough powder and water. Mix and knead the dough at a weight ratio of 1, adding half a cup of soju cup of cotton soda per 2.5 kg of the dough, and the dough is pulled into cotton through a puffer and made into a dough sari (S20); Cold noodle dough preparation step (S30) in which 3 kg of dough for dough boiled in water is kneaded in a hot state with 7.5 kg of dough powder and 2 cups of soju cup of cotton soda to prepare cold noodle dough (S30); Characterized in that it consists of a cold noodle sari manufacturing step (S40) of pulling noodles to a thickness of 1.5 to 2 mm and manufacturing them into cold noodle sari,
The kneading sari is cooked and prepared separately, and the prepared kneading sari and dough powder are mixed and kneaded to make a cold noodle dough with very excellent viscosity, so the cold noodle sari can be pulled out very long and stably through the cold noodle kneading, making the cold noodle sari Not only can it lead to easy production, but it can also secure a soft and sticky texture while making the cold noodle sari thicker, which has the effect of significantly improving the palatability of the cold noodle sari.
In addition, naengmyeon sari, which is manufactured using cold noodle dough made with kneading water added during the mixing process of kneading sari and dough powder, secures various nutrients beneficial to health along with the flavor of the sea, thereby more effectively increasing consumer preference. can satisfy.

Description

How to make noodles for cold noodles}

The present invention relates to a method of manufacturing cold noodle sari, and more specifically, by cooking the dough sari and preparing it separately, mixing the prepared dough sari and dough powder to produce a cold noodle dough with very excellent viscosity. By kneading the dough, the naengmyeon sari can be pulled out stably for a very long time, which not only leads to the easy production of naengmyeon sari, but also makes the naengmyeon sari thicker and ensures a soft and sticky texture, greatly increasing the palatability of naengmyeon sari. It relates to a method of manufacturing saree for cold noodles that can be improved.

As living standards improve day by day, consumers are increasingly demanding food that is nutritious and highly palatable.

Among them, naengmyeon is one of Korea's unique noodle dishes. It consists of noodles made using various powders such as arrowroot, buckwheat, potato, and sweet potato, raw vegetables such as sliced cucumber, a piece of pear, meat, boiled egg, etc. It is manufactured using materials.

These cold noodles are often made using buckwheat, which has a savory and chewy texture, but the dough containing buckwheat is usually somewhat hard and has low viscosity, making it difficult to pull out the noodles long, making it difficult to make cold noodles. There was this.

Moreover, due to the problems described above, the thickness of the naengmyeon sari had to be manufactured thin, so there was a problem that the texture of the naengmyeon sari was somewhat low.

In addition, the cold noodle soup containing buckwheat was somewhat rough, making the texture somewhat uncomfortable for the consumer, so there was a problem in that it did not satisfy the preferences of consumers.

The present invention was proposed to solve all the problems as described above, and the purpose is to cook the dough for dough and prepare it separately, and mix the prepared dough for dough with the dough to create a cold noodle dough with very excellent viscosity. By manufacturing it, the naengmyeon sari can be pulled out very long and stably through the cold noodle dough, which not only leads to the easy production of naengmyeon sari, but also ensures a soft and sticky texture while making the naengmyeon sari thick. The aim is to provide a method of manufacturing sari for cold noodles that can significantly improve the palatability of.

In addition, naengmyeon sari, which is manufactured using cold noodle dough made with kneading water added during the mixing process of kneading sari and dough powder, secures various nutrients beneficial to health along with the flavor of the sea, thereby more effectively increasing consumer preference. To provide a method of manufacturing cold noodle sari that can satisfy.

The method of manufacturing cold noodles for cold noodles according to the present invention to achieve the above object is a powder preparation step (S10) of mixing sweet potato starch and buckwheat flour in a 3:1 weight ratio to prepare dough powder; and, dough powder and water Mix and knead at a weight ratio of 2:1, adding half a cup of soju cup of cotton soda per 2.5 kg of the dough, and the dough is pulled into cotton through a puffer and made into a dough sari (S20). ; Wow, the cold noodle dough preparation step (S30) of preparing the cold noodle dough by kneading 3 kg of dough boiled in water with 7.5 kg of dough powder and 2 cups of soju cups of cotton soda in a hot state; Wow, the cold noodle dough The kneading is characterized in that it includes a cold noodle manufacturing step (S40) in which the noodles are pulled to a thickness of 1.5 to 2 mm through a puffer and manufactured into cold noodle noodles.

In addition, it is characterized by further comprising a water addition step (S50) of adding 50 to 300 ml of kneading water to the kneading dough, dough powder, and cotton soda kneaded in the cold noodle dough preparation step (S30). .

In addition, the dough water used in the water addition step (S50) is,

The ingredient preparation process (S51) involves preparing sweet potatoes, pumpkin, carrots, potatoes, and green peppers as vegetable ingredients, and preparing kelp, seaweed, hijiki, and seaweed as seaweed ingredients, and sweet potatoes, pumpkin, carrots, potatoes, and green peppers as vegetable ingredients. A drying process (S52) in which each vegetable is cut into predetermined sizes and then dried, and the vegetable ingredients such as sweet potato, pumpkin, carrot, potato, and bell pepper are mixed in a weight ratio of 1:1:1:1:0.2, and the mixed vegetable ingredients are mixed. After putting 200 to 300 g in 7 kg of water and heating it over low heat for 1 to 3 hours, the vegetable ingredients are filtered out and only the broth is recovered to produce vegetable broth (S53), and the seaweed ingredients such as kelp, seaweed, hijiki, and sea lettuce are used. Cut into predetermined sizes, mix the cut kelp, seaweed, hijiki and green seaweed in a weight ratio of 1:1:1:1, put 50 to 100 g of the mixed seaweed material in a strainer and add it to the vegetable broth. , a heating process (S54) of heating over low heat for 1 to 3 hours, and when the heating process (S54) is completed, a filtration process of recovering the seaweed material with a screen and filtering out only the clean broth to prepare water for dough. It is characterized by including (S55).

As described above, according to the method of manufacturing cold noodles for cold noodles according to the present invention, the dough for dough is cooked and separately prepared, and the prepared dough for dough and dough powder are mixed and kneaded to produce a cold noodle dough with very excellent viscosity. By kneading the dough, the naengmyeon sari can be pulled out stably for a very long time, which not only leads to the easy production of naengmyeon sari, but also makes the naengmyeon sari thicker and ensures a soft and sticky texture, greatly increasing the palatability of naengmyeon sari. There is an effect that can be improved.

In addition, naengmyeon sari, which is manufactured using cold noodle dough made with kneading water added during the mixing process of kneading sari and dough powder, secures various nutrients beneficial to health along with the flavor of the sea, thereby more effectively increasing consumer preference. can satisfy.

Figure 1 is a block diagram of a method of manufacturing cold noodle sari according to an embodiment of the present invention.
Figure 2 is a manufacturing block diagram of water added in the water addition step of the cold noodle sari manufacturing method shown in Figure 1

A method of manufacturing a cold noodle sari according to a preferred embodiment of the present invention will be described in detail based on the attached drawings. Detailed descriptions of well-known functions and configurations that are judged to unnecessarily obscure the gist of the present invention are omitted.

Figures 1 and 2 show a method of manufacturing a sari for cold noodles according to an embodiment of the present invention, Figure 1 is a block diagram of a method of manufacturing a sari for cold noodles according to an embodiment of the present invention, and Figure 2 is shown in Figure 1. This shows a manufacturing block diagram of the water added in the water addition step of the cold noodle sari manufacturing method.

As shown in the drawing, the method 100 for manufacturing cold noodles for cold noodles according to an embodiment of the present invention includes a powder preparation step (S10), a dough sari manufacturing step (S20), a cold noodle dough preparation step (S30), It includes the cold noodle sari manufacturing step (S40).

As shown in Figure 1, the powder preparation step (S10) is a process of preparing dough powder by mixing sweet potato starch and buckwheat flour in a 3:1 weight ratio.

Here, the dough powder mixed with the sweet potato starch and buckwheat flour is used as a material for manufacturing the dough sari and the cold noodle sari in the dough sari manufacturing step (S20) and the cold noodle dough preparation step (S30), which will be described later. This will be explained in detail below.

As shown in Figure 1, the dough sari manufacturing step (S20) is kneaded by mixing dough powder and water at a weight ratio of 2:1, adding half a cup of soju cup of cotton soda per 2.5 kg of the dough, and kneading the dough. The process involves pulling the dough into cotton through a dough machine and manufacturing it into dough sari.

The dough sari manufactured in this way is to increase the viscosity (stickiness) of the cold noodle dough to easily pull out the cold noodle sari through the cold noodle dough. In the cold noodle dough preparation step (S30), it is kneaded again with the dough powder. This will be explained in detail below.

Here, it is preferable to knead the dough using the dough powder and water using a normal batter using hot water so that the kneading can be easily performed.

As shown in Figure 1, in the cold noodle dough preparation step (S30), 3 kg of dough for dough boiled in water is kneaded in a hot state with 7.5 kg of dough powder and 2 cups of soju cups of cotton soda to prepare cold noodle dough. It is a process.

The dough, which usually contains buckwheat flour, has a low viscosity, making it difficult to pull out long noodles, making it somewhat difficult to make cold noodles.

In other words, the cold noodle dough preparation step (S30) is to solve the above problems,

First, the dough sari is prepared by boiling it in high temperature water, water with a temperature of approximately 110°C. The reason for boiling the dough sari in this way is to induce stickiness to naturally form in the dough sari as it cooks.

Then, the dough sari with stickiness formed as described above is kneaded evenly with cotton soda in a hot state to make a cold noodle dough with very excellent stickiness, and the cold noodle sari is made in the cold noodle manufacturing step (S40) to be described later. This ensures that it can be pulled out very stably.

Here, as the dough sari is cooked, some water is absorbed, and the absorbed water acts as a medium that allows the dough sari and the dough powder to be easily mixed and kneaded with each other.

If it is difficult to make a stable dough with the dough based on the moisture of the dough itself, add 50 to 300 ml of water for kneading with the dough powder, dough, and cotton soda as shown in Figure 1. It may further include a water addition step (S50).

In other words, if there is insufficient water in the process of kneading the dough and dough powder, an appropriate amount of water for dough is supplied through the water addition step (S50), thereby encouraging the dough and dough to be easily kneaded together. Ensure that the stickiness of the dough for dough is evenly distributed throughout the cold noodle dough.

As shown in Figure 1, the cold noodle sari manufacturing step (S40) is a process of manufacturing the cold noodle sari by pulling the noodles to a thickness of 1.5 to 2 mm through the dough for cold noodles.

In other words, the dough for naengmyeon prepared as described above has very excellent viscosity (stickiness), so not only can very thick noodles be pulled out very long and stably through puffing and smoothly made into naengmyeon sari, but also the naengmyeon sari can be made into thick noodles. However, it is soft and not rough, providing consumers with a soft and stable texture.

Cold noodle noodles, which are usually made from buckwheat flour, have a somewhat thinner surface, so it takes approximately 20 to 30 seconds to boil one serving of cold noodles, whereas cold noodles, which are manufactured through the cold noodle manufacturing method (100) of the present invention, The thickness of Naengmyeon Sari is rather thick, so it takes approximately 1 minute and 30 seconds to 2 minutes to boil one serving of Naengmyeon Sari.

On the other hand, the dough water used in the water addition step (S50) is,

As shown in Figure 2, it is manufactured through a material preparation process (S41), a drying process (S42), an extraction process (S43), a heating process (S44), and a filtration process (S45).

The material preparation process (S51) is a process of preparing sweet potatoes, pumpkins, carrots, potatoes, and green peppers as vegetable ingredients, and kelp, seaweed, hijiki, and seaweed as seaweed ingredients.

Here, fresh ingredients such as the vegetables and seaweed are selected and prepared.

The drying process (S52) is a process of cutting vegetable ingredients such as sweet potatoes, pumpkins, carrots, potatoes, and green peppers into predetermined sizes and then drying them.

That is, the drying process (S52) evaporates and removes the moisture contained in the vegetable ingredients, thereby effectively extracting only the liquid from the vegetable ingredients in the extraction process (S53), which will be described later.

In the extraction process (S53), vegetable ingredients such as sweet potato, pumpkin, carrot, potato, and green pepper are mixed in a weight ratio of 1:1:1:1:0.2, and 200 to 300 g of the mixed vegetable ingredient is added to 7 kg of water and heated over low heat. After heating for 1 to 3 hours, the vegetable ingredients are filtered out and only the broth is recovered to produce vegetable broth.

That is, the extraction process (S53) is a process of gently boiling water in which dried vegetable ingredients are added over low heat to extract an extract containing a large amount of ingredients beneficial to the human body from the vegetable ingredients.

In the heating process (S54), the seaweed materials such as kelp, seaweed, hijiki, and seaweed are cut into predetermined sizes, the cut kelp, seaweed, hijiki, and seaweed are mixed in a weight ratio of 1:1:1:1, and the This is a process of putting 50 to 100 g of mixed seaweed ingredients into a mesh net and adding it to vegetable broth, then heating it over low heat for 1 to 3 hours.

That is, in the heating process (S54), the seaweed ingredients are added to the vegetable broth and then heated over low heat so that the rich sea flavor from the seaweed ingredients permeates the broth.

The filtration process (S55) is a process in which, when the heating process (S54) is completed, the seaweed material is recovered with a strainer, and then only the clean broth is filtered out to prepare water for dough.

That is, in the filtration process (S55), solids are filtered out using a filtration membrane, filter paper, burlap or non-woven fabric, and only clean and pure broth is recovered to prepare dough water.

The dough water produced in this way is beneficial to health and has excellent taste and flavor due to the rich marine flavor derived from seaweed ingredients along with various nutrients extracted from vegetable ingredients.

Therefore, the cold noodle sari made from the cold noodle dough kneaded by adding the kneading water prepared as above can more effectively satisfy the consumer's preference because it has a subtle sea flavor and healthy nutrients.

The cold noodle manufacturing method (100) of the present invention, which consists of the above-described process, involves cooking the dough for the dough and preparing it separately, mixing the prepared dough for the dough with the dough, and manufacturing the cold noodle dough with very excellent viscosity. , the naengmyeon sari can be pulled out very long and stably through the cold noodle dough, which not only leads to easy production of the naengmyeon sari, but also makes the cold noodle sari thicker and ensures a soft and sticky texture, increasing the palatability of the naengmyeon sari. It has the effect of significantly improving.

In addition, naengmyeon sari, which is manufactured using cold noodle dough made with kneading water added during the mixing process of kneading sari and dough powder, secures various nutrients beneficial to health along with the flavor of the sea, thereby more effectively increasing consumer preference. can satisfy.

The method 100 for manufacturing a cold noodle sari according to an embodiment of the present invention having the above configuration manufactures a cold noodle sari as follows.

First, prepare dough powder by mixing sweet potato starch and buckwheat flour in a 3:1 weight ratio. (S10)

Afterwards, mix the dough powder and hot water in a weight ratio of 2:1 and knead the dough. Add half a cup of soju cup of cotton soda per 2.5 kg of the dough and knead it. The dough is pulled into cotton through a puffer and made into a kneading sari. do.

Here, of course, the cotton soda uses ordinary cotton soda foods sold on the market. (S20)

Then, prepare the dough for cold noodles by kneading 3 kg of dough boiled in water with 7.5 kg of dough powder and 2 cups of soju cups of cotton soda in a hot state. (S30)

Here, if water is insufficient during the process of mixing hot kneading sari, kneading powder, and cotton soda, 50 to 300 ml of kneading water is added to induce smooth kneading. (S50)

Then, the dough for cold noodles is made into noodles for cold noodles by pulling the noodles to a thickness of 1.8 mm through a mold. (S40)

The cold noodles made as described above are boiled for about 1 minute and 45 seconds at a temperature of approximately 110°C for one serving and then provided to consumers.

The present invention has been described with reference to the embodiments shown in the accompanying drawings, but these are illustrative and are not limited to the above-described embodiments, and various modifications and equivalent embodiments can be made by those skilled in the art. You will understand the point. In addition, it goes without saying that modifications can be made by those skilled in the art without impairing the spirit of the present invention. Accordingly, the scope claimed in the present invention will not be limited by the scope of the detailed description, but will be limited by the claims and technical ideas described later.

S10. Powder preparation step S20. Dough sari manufacturing steps
S30. Cold noodle dough preparation step S40. Cold noodle sari manufacturing steps
S50. Water addition step S51. Material preparation process
S52. Drying process S53. Extraction process
S54. Heating process S55. filtration process
100. Method of manufacturing saree for cold noodles

Claims (3)

A powder preparation step (S10) in which sweet potato starch and buckwheat flour are mixed at a weight ratio of 3:1 to prepare dough powder;
Dough powder and water are mixed at a weight ratio of 2:1 and kneaded by adding half a cup of soju cup of cotton soda per 2.5 kg of the dough. The dough is pulled into cotton through a puffer and made into dough sari. Step (S20);
A cold noodle dough preparation step (S30) in which 3 kg of noodles boiled in water are kneaded in a hot state with 7.5 kg of dough powder and 2 cups of soju cups of cotton soda; and
The cold noodle sari manufacturing step (S40) of manufacturing the cold noodle sari by pulling the noodles to a thickness of 1.5 to 2 mm through the dough for cold noodles.
According to claim 1,
Cold noodles, characterized in that it further comprises a water addition step (S50) of adding 50 to 300 ml of kneading water to the kneading dough, dough powder, and cotton soda kneaded in the cold noodle dough preparation step (S30). How to make sari.
According to claim 2,
The dough water used in the water addition step (S50) is,
An ingredient preparation process (S51) in which sweet potatoes, pumpkins, carrots, potatoes, and bell peppers are prepared as vegetable ingredients, and kelp, seaweed, hijiki, and seaweed are prepared as seaweed ingredients,
A drying process (S52) in which vegetable ingredients such as sweet potatoes, pumpkins, carrots, potatoes, and green peppers are cut into predetermined sizes and then dried,
Vegetable ingredients such as sweet potato, pumpkin, carrot, potato, and green pepper were mixed in a weight ratio of 1:1:1:1:0.2, and 200 to 300 g of the mixed vegetable ingredient was placed in 7 kg of water and heated over low heat for 1 to 3 hours. Afterwards, an extraction process (S53) in which the vegetable ingredients are filtered out and only the broth is recovered to produce vegetable broth,
Seaweed ingredients such as kelp, seaweed, hijiki, and seaweed are cut into predetermined sizes, and the cut kelp, seaweed, hijiki, and seaweed are mixed in a weight ratio of 1:1:1:1, and the mixed seaweed material is 50 to 100 g. A heating process (S54) of putting it in a strainer and adding it to the vegetable broth and heating it over low heat for 1 to 3 hours,
When the heating process (S54) is completed, a filtration process (S55) of recovering the seaweed material with a strainer and then filtering only the clean broth to produce dough water (S55). .