KR880013470A - How to Make Noodles with Kale as Main Ingredient - Google Patents

How to Make Noodles with Kale as Main Ingredient Download PDF

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Publication number
KR880013470A
KR880013470A KR870004366A KR870004366A KR880013470A KR 880013470 A KR880013470 A KR 880013470A KR 870004366 A KR870004366 A KR 870004366A KR 870004366 A KR870004366 A KR 870004366A KR 880013470 A KR880013470 A KR 880013470A
Authority
KR
South Korea
Prior art keywords
kale
powder
flour
buckwheat
kelp
Prior art date
Application number
KR870004366A
Other languages
Korean (ko)
Other versions
KR890003738B1 (en
Inventor
손종해
최석봉
Original Assignee
손종해
최석봉
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 손종해, 최석봉 filed Critical 손종해
Priority to KR1019870004366A priority Critical patent/KR890003738B1/en
Publication of KR880013470A publication Critical patent/KR880013470A/en
Application granted granted Critical
Publication of KR890003738B1 publication Critical patent/KR890003738B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Noodles (AREA)

Abstract

내용 없음No content

Description

케일(Kale)을 주원료로한 국수의 제조방법How to Make Noodles with Kale as Main Ingredient

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (3)

다음 (가)-(마)공정으로 이루어지는 케일을 주원료로한 국수의 제조방법Next (A)-(E) Process of making noodle with main raw material of kale (가) 케일 생체를 물로서 세정하는 공정(A) process to wash kale living body with water (나) 상기 케일 생체를 실온 이상 55℃이하의 온도 범위에서, 40 내지 70시간 건조시켜, 완전시 건조된 생체를 얻는 공정.(B) The step of drying the kale living body at room temperature or more and 55 ° C. or less for 40 to 70 hours to obtain a completely dried living body. (다) 상기 건조된 케일 생체를 분쇄하여 200메쉬 이하의 입자 크기의 분말 케일로 가공하는 공정(C) grinding the dried kale body into a powder kale having a particle size of 200 mesh or less; (라) 상기 케일분에 소맥분, 메밀분 및 다시마분을 적정비율로 혼합하고, 여기에 케일녹즙을 가하여 반죽하는 공정(D) a step of mixing wheat flour, buckwheat flour and kelp flour in an appropriate ratio to the kale flour and adding kale green juice to it to knead it; (마) 상기 반죽으로부터 국수를 만드는 공정(E) process of making noodles from the dough 제1항에 있어서, 상기 케일 분말에 혼합되는 소맥분, 메밀분 및 다시마분의 비율을 전체 구성 분말에 대하여, 케일분이 10-30중량%, 메밀분이 5-15중량%, 다시마분이 3-10중량%, 소맥분이 잔량인 것을 특징으로 하는 케일을 주원료로한 국수의 제조방법According to claim 1, wherein the ratio of wheat flour, buckwheat flour and kelp powder to be mixed with the kale powder is 10-30% by weight of kale powder, 5-15% by weight of buckwheat powder and 3-10% by weight of kelp powder, based on the total constituent powder. %, Method of making noodles with kale as the main ingredient, characterized in that the remaining amount of wheat flour 제1항에 있어서, 케일분말, 소맥분, 메밀분, 다시마분의 전체 구성분말 20Kg당 반죽용 케일 생즙 9l가 첨가되는 것을 특징으로 하는 케일을 주원료로한 국수의 제조방법.The method of manufacturing a noodle with kale as a main raw material according to claim 1, wherein 9 l of kale juice for dough is added per 20 kg of kale powder, wheat flour, buckwheat powder, and kelp powder. ※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019870004366A 1987-05-04 1987-05-04 Process for making noodle mixing kale powder KR890003738B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870004366A KR890003738B1 (en) 1987-05-04 1987-05-04 Process for making noodle mixing kale powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870004366A KR890003738B1 (en) 1987-05-04 1987-05-04 Process for making noodle mixing kale powder

Publications (2)

Publication Number Publication Date
KR880013470A true KR880013470A (en) 1988-12-21
KR890003738B1 KR890003738B1 (en) 1989-10-04

Family

ID=19261179

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870004366A KR890003738B1 (en) 1987-05-04 1987-05-04 Process for making noodle mixing kale powder

Country Status (1)

Country Link
KR (1) KR890003738B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000012204A (en) * 1999-08-03 2000-03-06 연선흠 Method of manufacturing a powdered food
KR20040068800A (en) * 2003-01-27 2004-08-02 임문철 Manufacturing method for powdered food containing bracken and that food

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102308716B1 (en) * 2020-07-13 2021-10-01 김상헌 Process for preparing cold noodle with blueberry

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000012204A (en) * 1999-08-03 2000-03-06 연선흠 Method of manufacturing a powdered food
KR20040068800A (en) * 2003-01-27 2004-08-02 임문철 Manufacturing method for powdered food containing bracken and that food

Also Published As

Publication number Publication date
KR890003738B1 (en) 1989-10-04

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