KR930001806A - Method of making soba buckwheat noodles - Google Patents

Method of making soba buckwheat noodles Download PDF

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Publication number
KR930001806A
KR930001806A KR1019910012080A KR910012080A KR930001806A KR 930001806 A KR930001806 A KR 930001806A KR 1019910012080 A KR1019910012080 A KR 1019910012080A KR 910012080 A KR910012080 A KR 910012080A KR 930001806 A KR930001806 A KR 930001806A
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KR
South Korea
Prior art keywords
starch
add
drying
noodle
steamed
Prior art date
Application number
KR1019910012080A
Other languages
Korean (ko)
Other versions
KR930010881B1 (en
Inventor
최종문
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최종문
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 최종문 filed Critical 최종문
Priority to KR1019910012080A priority Critical patent/KR930010881B1/en
Publication of KR930001806A publication Critical patent/KR930001806A/en
Application granted granted Critical
Publication of KR930010881B1 publication Critical patent/KR930010881B1/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)

Abstract

내용 없음.No content.

Description

메밀 가락국수의 제조방법Method of making soba buckwheat noodles

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

Claims (1)

100℃의 끓는물 2ℓ에 고구마전분 1㎏을 조금씩 서서히 넣으면서, 저어서 죽(GEL)상태로 완전 증숙시킨 죽을 25-35℃까지 식힌 다음 여기에 메밀가루(300-380메쉬) 7㎏과 소맥전분 2㎏을 고르게 혼합한 혼합물을 넣어서 고르게 반죽하는 제1공정 및 제2공정과 메밀가루, 소맥전분 및 겔상태로 증숙된 고구마전분이 7 : 2 : 1로 혼합되어 반죽된 것을 0.4-0.5의 소금물을 첨가하여 반죽의 간과 수분함향을 조절하며 통상의 국수기계의 로울러를 거쳐 1,2차 씨이트로 성형하여 국수 가락틀에 밀어 넣어 국수가락으로 성형한 다음 1차 그늘에서 자연건조후 일정한 길이로 절단하고 다시 고압수증기로 2분간 건조하여 전분이 β화 되지 않도록 2차 건조시키는 제3공정을 결합하여 됨을 특징으로 하는 메밀 가락국수의 제조방법.Slowly add 1 kg of sweet potato starch to 2 liters of boiling water at 100 ° C, stir and cool the steamed porridge completely in GEL state to 25-35 ° C, then add 7kg of buckwheat flour (300-380 mesh) and wheat starch. 1 kg and 2nd step of mixing evenly mixed mixture of 2kg and buckwheat flour, wheat starch and sweet potato starch steamed in gel state are mixed by mixing 2: 1: 1 and kneading 0.4-0.5 Add and adjust the liver and moisture content of the dough, through the roller of the conventional noodle machine, molded into the 1st and 2nd sheet, and pushed into the noodle chop mold into a noodle box, and then cut to a certain length after natural drying in the first shade. And again drying with high pressure steam for 2 minutes to combine the third step of drying the starch so that the starch is not β-cured. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910012080A 1991-07-16 1991-07-16 Process for making buck wheat noodles KR930010881B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910012080A KR930010881B1 (en) 1991-07-16 1991-07-16 Process for making buck wheat noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910012080A KR930010881B1 (en) 1991-07-16 1991-07-16 Process for making buck wheat noodles

Publications (2)

Publication Number Publication Date
KR930001806A true KR930001806A (en) 1993-02-22
KR930010881B1 KR930010881B1 (en) 1993-11-17

Family

ID=19317320

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910012080A KR930010881B1 (en) 1991-07-16 1991-07-16 Process for making buck wheat noodles

Country Status (1)

Country Link
KR (1) KR930010881B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100655681B1 (en) * 2006-06-01 2006-12-08 주식회사 한밭식품 The manufacturing methods for alumless-chinese noodles and the alumless-chinese noodles
CN109730240A (en) * 2019-03-25 2019-05-10 安阳工学院 A kind of compound method for making noodles of buckwheat based on ultra high pressure treatment

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100655681B1 (en) * 2006-06-01 2006-12-08 주식회사 한밭식품 The manufacturing methods for alumless-chinese noodles and the alumless-chinese noodles
CN109730240A (en) * 2019-03-25 2019-05-10 安阳工学院 A kind of compound method for making noodles of buckwheat based on ultra high pressure treatment
CN109730240B (en) * 2019-03-25 2022-03-08 安阳工学院 Preparation method of buckwheat composite noodles based on ultrahigh pressure treatment

Also Published As

Publication number Publication date
KR930010881B1 (en) 1993-11-17

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