KR970064420A - Cotton manufacturing method - Google Patents

Cotton manufacturing method Download PDF

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Publication number
KR970064420A
KR970064420A KR1019970031745A KR19970031745A KR970064420A KR 970064420 A KR970064420 A KR 970064420A KR 1019970031745 A KR1019970031745 A KR 1019970031745A KR 19970031745 A KR19970031745 A KR 19970031745A KR 970064420 A KR970064420 A KR 970064420A
Authority
KR
South Korea
Prior art keywords
starch
wheat flour
added
cotton manufacturing
agent
Prior art date
Application number
KR1019970031745A
Other languages
Korean (ko)
Other versions
KR100262556B1 (en
Inventor
손종업
Original Assignee
손종업
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 손종업 filed Critical 손종업
Priority to KR1019970031745A priority Critical patent/KR100262556B1/en
Publication of KR970064420A publication Critical patent/KR970064420A/en
Application granted granted Critical
Publication of KR100262556B1 publication Critical patent/KR100262556B1/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
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/22—Apparatus with rollers and cutting discs or blades for shaping 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
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/294—Inorganic additives, e.g. silica
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • 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
    • A23V2200/21—Binding agent
    • 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
    • A23V2200/234—Raising agent
    • 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
    • A23V2200/242—Thickening agent

Abstract

가. 청구범위에 기재된 발명이 속한 기술분야end. The technical field to which the invention described in the claims belongs

면의 제조방법Cotton manufacturing method

나. 발명이 해결하려고 하는 기술적 과제I. The technical problem that the invention is trying to solve

종래 통상의 제면에 있어서 이물질을 섞어 제면할 경우 장기간 보관시에 변질되기 쉬웠고 식용시 삶을 때는 그 조직이 쉽게 풀어져 끈기가 없게 되는 결점이 있었다.In conventional conventional noodle making, when mixed with foreign substances, noodle is easy to deteriorate during long-term storage, and when boiled when edible, there is a defect that the tissue is easily released and there is no persistence.

본 발명은 이러한 문제점을 해결하여 여러 가지 이물질을 소맥분이나 전분 등에 첨가하여 제면하여도 면의 풍미라든가 치미감, 보존성이 향상되도록 하였다.The present invention solves these problems to improve the flavor, taste and preservation of the noodles even when added to the various foreign matters such as wheat flour or starch.

다. 발명의 해결방법의 요지All. Summary of Solution of the Invention

소맥분 혹은 전분 혹은 소맥분과 전분을 혼합한 것에 비중계 농도 1~7°의 염수를 30℃~130℃의 온도로하여 10~30분간 반죽하고 1~5시간 숙성시킨 후 되는 면류나 수제비의 제조방법.A method of producing noodles or homemade meal after mixing wheat flour or starch or wheat flour with starch and kneading the brine with a hydrometer concentration of 1 to 7 ° at a temperature of 30 ° C to 130 ° C for 10 to 30 minutes and aging for 1 to 5 hours.

라. 발명의 중요한 용도la. Important uses of the invention

면의 제조방법Cotton manufacturing method

Description

면의 제조방법Cotton manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (4)

소맥분 혹은 전분 혹은 소맥분과 전분을 혼합한 것에 비중계 농도 1~7°의 염수를 30℃~130℃의 온도로하여 10~30분간 반죽하고 1~5시간 숙성시킨 후 된는 면류나 수제비의 제조방법.Wheat flour or starch, or a mixture of starch and starch, kneading the brine with a hydrometer concentration of 1 ~ 7 ° with a temperature of 30 ℃ ~ 130 ℃ for 10 to 30 minutes and aged for 1 to 5 hours after the production method of noodles or homemade. 제1항에 있어서 면류첨가 알카리제, 품질개량제, 중점제, 팽창제, 유화제, 강화제 중 1 이상 첨가할 수 있는 방법.The method according to claim 1, wherein at least one of a noodle addition, a quality improving agent, a midpoint agent, an expanding agent, an emulsifier, and a reinforcing agent can be added. 제 1하에 있어서 식물의 엽체류, 구근류, 열매류, 씨앗류, 열매껍질류, 가축류, 조류, 가금류, 어류, 갑각류, 연체류, 해초류 중 1 이상 첨가할 수 있는 방법.The method according to claim 1, wherein at least one of the leaves, bulbs, fruits, seeds, fruit shells, livestock, algae, poultry, fish, crustaceans, molluscs and seaweeds of plants can be added. 제1항에 있어서 효소, 효모, 우유, 분유, 요구르트, 각종향신료 중 1 이상 첨가할 수 있는 방법.The method according to claim 1, which can be added at least one of enzymes, yeast, milk, milk powder, yogurt and various spices. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019970031745A 1997-07-04 1997-07-04 Method for preparing noodle KR100262556B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019970031745A KR100262556B1 (en) 1997-07-04 1997-07-04 Method for preparing noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019970031745A KR100262556B1 (en) 1997-07-04 1997-07-04 Method for preparing noodle

Publications (2)

Publication Number Publication Date
KR970064420A true KR970064420A (en) 1997-10-13
KR100262556B1 KR100262556B1 (en) 2000-09-01

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019970031745A KR100262556B1 (en) 1997-07-04 1997-07-04 Method for preparing noodle

Country Status (1)

Country Link
KR (1) KR100262556B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100308398B1 (en) * 1999-05-10 2001-09-13 변봉화 Half-cooked noodle product packed a dough and a method for preparing thereof
KR20010099466A (en) * 2001-10-04 2001-11-09 임승수 Preparation method of noodle added with yeast and its products
KR20040009821A (en) * 2002-07-26 2004-01-31 조갑래 Process for Cooking Noodles Using Snow Crab's carapace and Noodles thereby

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100351669B1 (en) * 1999-04-26 2002-09-11 장영기 Noodle containing milk and method for manufacturing the same
KR20020026776A (en) * 2000-10-02 2002-04-12 배경록 A dough be contained a lot of flesh-meat element and it's a manufacturing process
KR100485079B1 (en) * 2002-11-22 2005-04-22 주식회사농심 Instant fried crispy rice noodle and manufacturing process thereof
KR100752695B1 (en) 2006-12-08 2007-08-29 연천군 Composition job's tears noodles and process of manufacturing job's tears noodles for well-being food
KR100868899B1 (en) 2007-05-11 2008-11-14 김광래 Manufacturing system and method of seaweed imitaion rice made from seaweed paste and grain
KR101986841B1 (en) * 2018-10-08 2019-06-07 (주)해미푸드 Process for preparing noodle with starches
KR102033318B1 (en) * 2019-07-16 2019-10-17 예산군 Method for producing apple noodle

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100308398B1 (en) * 1999-05-10 2001-09-13 변봉화 Half-cooked noodle product packed a dough and a method for preparing thereof
KR20010099466A (en) * 2001-10-04 2001-11-09 임승수 Preparation method of noodle added with yeast and its products
KR20040009821A (en) * 2002-07-26 2004-01-31 조갑래 Process for Cooking Noodles Using Snow Crab's carapace and Noodles thereby

Also Published As

Publication number Publication date
KR100262556B1 (en) 2000-09-01

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