KR960033284A - Process for manufacturing matured muk noodle containing starch as main ingredient - Google Patents

Process for manufacturing matured muk noodle containing starch as main ingredient Download PDF

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Publication number
KR960033284A
KR960033284A KR1019950004325A KR19950004325A KR960033284A KR 960033284 A KR960033284 A KR 960033284A KR 1019950004325 A KR1019950004325 A KR 1019950004325A KR 19950004325 A KR19950004325 A KR 19950004325A KR 960033284 A KR960033284 A KR 960033284A
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KR
South Korea
Prior art keywords
starch
solution
matured
jelly
noodle
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KR1019950004325A
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Korean (ko)
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KR0155474B1 (en
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박봉수
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박봉수
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Priority to KR1019950004325A priority Critical patent/KR0155474B1/en
Publication of KR960033284A publication Critical patent/KR960033284A/en
Application granted granted Critical
Publication of KR0155474B1 publication Critical patent/KR0155474B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/218—Coagulant

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Noodles (AREA)

Abstract

본 발명은 식물체에서 얻을 수 있는 전분을 주원료로 하여 완숙된 묵국수의 제조방법에 관한 것으로, 물보다 비중이 큰 전분을 주원료로 하여 묵을 연하게 제조한 다음 완숙된 연묵에 소량의 알긴산나트륨과 같은 점착제를 첨가하면서 분쇄 및 교반하여 전분질이 완전히 풀어진 상태가 되고, 또 상기의 점착제가 골고루 혼화된 클로이드화상태의 묵액을 얻고, 상기 묵액을 여과기에 투입하여 여과공으로 흘러내리는 묵액줄기를 염화칼슘이나 황산칼슘, 염화마그네슘 또는 소금성분으로 된 응고제가 소량 용해된 수용액에 침지시키는 방법으로 묵국수를 제조하는 것인데, 상기 여과기로부터 흘러내리는 묵액줄기에 함유되어 있는 점착제와 수용액에 용해된 응고제와는 서로 반응하여 응고되므로서 여과기로부터 흘러내려 수용액에 침전되는 묵액줄기는 그 침전되는 즉시로 표피부분이 응고되어 묵액줄기가 퍼지지 않고 겔화상태를 유지할 수 있게 되어 일정한 형태를 갖는 묵국수가 제조되고, 이와 같이 수용액에서 응고, 냉각된 묵국수를 정수로서 수세하여 시식이 가능한 완전한 묵국수를 제조하는 것이다.The present invention relates to a method for producing matured noodles using starch obtained from plants as a main raw material, and to prepare the jelly softly using starch having a higher specific gravity than water as a main raw material and then to a small amount of sodium alginate in the matured jelly Grinding and stirring while adding the pressure-sensitive adhesive to a state where the starch is completely released, and the above-mentioned pressure-sensitive adhesive is evenly mixed to obtain a closed emulsion, and the solution is put into a filter to flow down the stem with a calcium chloride or sulfuric acid. Mugwort is prepared by dipping a small amount of coagulant composed of calcium, magnesium chloride or salt, and reacting with the cohesive agent dissolved in the solution and the coagulant dissolved in the solution. As the solids flow down from the filter and settle in the aqueous solution, As soon as the precipitate is settled, the epidermis is solidified to maintain the gelled state without spreading the saline solution. Thus, muk noodle having a certain form is produced. It is to make a complete jelly noodles.

Description

전분을 주성분으로 하는 완숙된 묵국수의 제조방법Process for manufacturing matured muk noodle containing starch as main ingredient

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

Claims (4)

전분과 물을 1 : 15~20 배수로 혼합하여 전분질을 물에 완전히 풀어주는 혼합공정과; 상기 혼합공정을 거친 액상전분을 100℃의 온도로 가열하여 증숙시켜 연묵을 만들어내는 증숙공정과; 상기 증숙공정에서 얻은 연묵에 해조류에서 추출한 알긴산 나트륨 점착제를 1~4%(전분질에 대한 비율)를 첨가하여 분쇄 및 교반하여 유체화상태를 된 묵액을 만드는 분쇄 및 혼화공정과; 상기 공정을 거친 액물이 약20~40℃의 온도가 유지된 상태하에서 여과기에 형성된 다수의 여과공을 통해 흘러내리게 하는 여과공정과, 상기 여과공정에서 흘러내리는 묵액줄기를 물 100%에 대하여 1~3%의 응고제(염화칼슘, 황산칼슘 및 소금 등)가 용해된 수용액에 낙하, 침전시키는 침전공정으로 이루어지며, 묵액줄기에 함유된 점착제는 수용액에 용해된 응고제가 반응하여 겔화 상태가 되면서 그 표피는 윤기있고 매끄러우며 탄력적으로 굳어 묵국수의 일정한 형태를 갖춘 완성된 묵국수를 제조하는 여과 및 침전공정을 구비하여 묵국수를 연속적으로 제조하는 방법으로 된 전분을 주성분으로 하는 완숙된 묵국수의 제조방법.Mixing the starch with water in a ratio of 1: 15-20 to completely freeze the starch in water; A steaming process of heating the liquid starch which has undergone the mixing process to a temperature of 100 ° C. to steam it to produce ink; Pulverizing and admixing process of adding sodium salt of alginate extracted from seaweed to the jelly obtained in the steaming process, adding 1 to 4% (proportion to starch) to grind and stir to form a fluidized ink solution; A filtration step for allowing the liquid water passed through the process to flow through a plurality of filtration holes formed in the filter under a state in which the temperature of about 20 to 40 ° C. is maintained; It consists of a precipitation process in which 3% coagulants (calcium chloride, calcium sulfate, salt, etc.) are dissolved and precipitated, and the pressure sensitive adhesive contained in the stem of the saline solution is gelled by the reaction of the coagulant dissolved in the aqueous solution. A method of producing matured noodle soup containing starch as the main ingredient, which is a method of continuously making mook noodles with a filtration and precipitation process for producing a finished mook noodle having a certain shape of the mook noodle, which is firmly glossy and smooth. . 제1항에 있어서, 증숙된 연묵을 유동성과 점성이 좋은 클로이드화된 유체화상태로 분쇄시키고, 이에 소량의 알긴산 나트륨이 첨가, 혼화된 묵액으로 묵국수를 제조하는 것을 특징으로 하는 전분을 주성분으로 하는 완숙된 묵국수의 제조방법.2. The starch composition of claim 1, wherein the steamed coal is pulverized into a fluidized and viscous fluidized fluidized state, and a small amount of sodium alginate is added thereto to prepare the jelly noodles with the mixed saline solution. The method of manufacturing the matured noodle soup made with. 제1항에 있어서, 알긴산 나트륨이 첨가, 혼화된 증숙 묵액을 응고제가 용해된 수용액에 일정 굵기로 흘려내려 침전시킴과 동시 냉각시킴을 특징으로 하는 전분을 주성분으로 하는 완숙된 묵국수의 제조방법.The method of claim 1, wherein the starch-based method of producing matured noodle soup is characterized in that the added and mixed sodium alginate is poured into a coagulant-dissolved aqueous solution with a certain thickness to precipitate and simultaneously cool. 제1항에 있어서, 상기 묵액의 성분은 주성분인 전분과 전분의 량보다는 적은 량의 부성분(대두분말, 들깨분말 또는 다당류의 고구마분말, 감자분말 및 쑥즙 등)으로 구성됨을 특징으로 하는 전분을 주성분으로 하는 완숙된 묵국수의 제조방법.The starch component of claim 1, wherein the component of the paste solution comprises starch, which is a main component, and minor components (soybean powder, perilla powder, sweet potato powder of polysaccharides, potato powder, mugwort juice, etc.), rather than the amount of starch. The method of manufacturing the matured noodle soup made with. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950004325A 1995-03-03 1995-03-03 Preparation of noodle like curd using starch KR0155474B1 (en)

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Application Number Priority Date Filing Date Title
KR1019950004325A KR0155474B1 (en) 1995-03-03 1995-03-03 Preparation of noodle like curd using starch

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Application Number Priority Date Filing Date Title
KR1019950004325A KR0155474B1 (en) 1995-03-03 1995-03-03 Preparation of noodle like curd using starch

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KR960033284A true KR960033284A (en) 1996-10-22
KR0155474B1 KR0155474B1 (en) 1998-10-01

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101356539B1 (en) * 2011-09-16 2014-01-29 사단법인 세종전통음식연구소 Healthy soybean jelly and preparation method thereof

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160113551A (en) 2016-09-11 2016-09-30 박귀조 Method for making dotorimuk
KR20160124714A (en) 2016-10-13 2016-10-28 박귀조 Method for making dotorimuk
KR102284137B1 (en) * 2019-08-26 2021-08-02 세종대학교산학협력단 Method for production of gluten-free noodle slit from sheeted dough with starch-hydrocolloid

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101356539B1 (en) * 2011-09-16 2014-01-29 사단법인 세종전통음식연구소 Healthy soybean jelly and preparation method thereof

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