KR100838417B1 - Manufacturing method with bean curd and bean - Google Patents
Manufacturing method with bean curd and bean Download PDFInfo
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- KR100838417B1 KR100838417B1 KR1020070044724A KR20070044724A KR100838417B1 KR 100838417 B1 KR100838417 B1 KR 100838417B1 KR 1020070044724 A KR1020070044724 A KR 1020070044724A KR 20070044724 A KR20070044724 A KR 20070044724A KR 100838417 B1 KR100838417 B1 KR 100838417B1
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 235000012149 noodles Nutrition 0.000 claims abstract description 55
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 229920001592 potato starch Polymers 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 27
- 244000068988 Glycine max Species 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 12
- 235000021395 porridge Nutrition 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 229920002472 Starch Polymers 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 238000005520 cutting process Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021274 meat intake Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
Description
도 1은 본 발명에 의한 두부 및 콩이 함유된 면 제조방법의 공정 순서도.1 is a flow chart of the process for manufacturing tofu containing soybeans and beans according to the present invention.
본 발명은 두부 및 콩이 함유된 면 제조방법에 관한 것으로, 더욱 상세하게는 냉면사리, 국수와 같은 면류의 제조시 두부와 콩을 혼합한 상태로 제조함으로써 면이 쫄깃한 상태를 유지하도록 함과 아울러 밀가루 및 전분의 사용을 최소화한 상태로 영양분의 섭취율을 높일 수 있는 두부 및 콩이 함유된 면 제조방법에 관한 것이다.The present invention relates to a method for manufacturing noodles containing tofu and soybeans, and more particularly, to prepare noodles in a state of preparing noodles such as cold noodles, noodles, and so on to keep the noodles chewy. It relates to a method for manufacturing noodles containing tofu and soybeans which can increase the intake rate of nutrients while minimizing the use of flour and starch.
일반적으로 국수, 라면 등의 면류는 거의 대부분의 재료가 밀가루나 전분 등과 같이 단백질 등의 영양성분과 칼로리가 부족한 식물성 재료로 이루어지는 것이므로, 이러한 음식만을 섭취하였을 경우에는 밥이나 육류를 섭취하였을 때보다 근기가 부족하고 소화가 너무 빨리 이루어짐에 따라 주식으로는 적합하지 않아 식사시간의 중간에 먹는 참이나 간식으로 애용되는 경우가 많다.In general, noodles and ramen noodles are made of almost all ingredients, such as flour and starch, vegetable ingredients that lack nutrients such as protein and calories. Insufficient and digestion is so fast that it is not suitable as a staple food often eaten as a snack or snack in the middle of the meal.
그러한 이유로 밀가루 음식을 애호하는 사람들은 기존의 면류를 배부르게 섭 취를 하더라도 배가 금방 꺼지고 단백질 등의 영양분 섭취가 부족하게되는 것이며, 특히 자라나는 어린이나 청소년에게는 육류와 같이 단백질 등의 영양분과 열량이 높은 음식이 많이 필요함에도 전기한 문제점으로 인해 육류의 섭취가 부족할 수 밖에 없는 것이다.That's why people who love flour foods will quickly lose their stomachs and lose their nutrients such as protein, even if they eat a lot of conventional noodles. Even though a lot of food is needed, due to the aforementioned problems, meat intake is bound to be insufficient.
또한, 어린이나 청소년에게는 육류 뿐만 아니라 밀가루와 같은 분식의 섭취도 필요하지만 기존의 국수나 라면, 냉면 등의 경우에는 밀가루가 주원료인 것이어서, 어린이나 청소년의 입맛에 잘 맞지 않으므로 분식을 기피할 뿐만 아니라 영양분이 부족함에 따라 영양공급의 불균일화가 문제로 대두되고 있으며, 소화불량의 원인이 되고 있다.In addition, children and adolescents need to eat not only meat but also meals such as flour, but in the case of conventional noodles, ramen, cold noodles, etc., flour is the main ingredient, so it is not suitable for the taste of children and teenagers. As nutrients are scarce, unevenness in nutrient supply is becoming a problem and causes indigestion.
이에 따라, 국수나 라면, 냉면 등의 면류가 기호식품으로서 많은 사람으로부터 애용되기 위해서는 그 맛과 영양이 개선될 필요가 있다.Accordingly, in order for noodles such as noodles, ramen, cold noodles and the like to be favored by many people as their favorite foods, their taste and nutrition need to be improved.
한편, 콩의 영양학적 효능이 높음을 알면서도 밀가루와의 반죽이 어려워 면류 자체에 콩을 함유시키기가 어려웠으며, 콩을 함유시키는 경우에는 예로서 콩국수와 같이 면은 밀가루로 제조하고, 국물은 콩가루로 제조하는 방법으로 콩을 섭취하고 있는 실정이며, 또한 면의 제조에 있어 두부의 경우에도 밀가루 및 콩과의 반죽이 어려워 아무런 대책 없이 밀가루만을 고집하고 있어 면류의 제조시 밀가루가 주성분임에 따라 일정 시간 후 부풀어 퍼지는 등 섭취하기가 어려울 뿐만 아니라 이에 따라 단시간내에 섭취하여야 함으로써 소화불량 등 2차적인 문제를 내포하고 있다.On the other hand, it is difficult to include soybeans in the noodles itself because it is difficult to knead with wheat flour, knowing the high nutritional efficacy of soybeans.In the case of containing soybeans, the noodles are made of wheat flour, and the soup is made of soy flour. Soybeans are ingested by the method of manufacturing, and in the manufacture of noodles, even tofu is difficult to make with flour and legumes, so they insist only on flour without any measures. Not only is it difficult to ingest, such as swelling after spreading, but also has to be ingested within a short time, thereby including secondary problems such as indigestion.
본 발명은 상기한 문제점을 해결하기 위하여 창안된 것으로, 본 발명의 목적은 냉면사리, 국수와 같은 면류의 제조시 죽상태의 두부에 콩이 함유된 원재료를 혼합함에 따라 제조시 면이 풀리지 않고 쫄깃한 상태를 유지하고 있어 시간적인 여유를 갖고 즐기면서 섭취할 수 있으며, 밀가루 및 전분의 사용을 최소화한 상태로 영양분이 높은 두부 및 콩을 함유시킴으로써 섭취시 높은 영양분을 제공하여 건강증진을 도모할 수 있는 두부 및 콩이 함유된 면 제조방법을 제공하는 데 있다.The present invention was devised to solve the above problems, and an object of the present invention is to mix the raw materials containing soybeans with tofu in porridge when preparing noodles such as cold noodles, noodles, and noodles. As it is maintained, it can be enjoyed while taking time to enjoy, and it is possible to promote health by providing high nutrients when ingested by containing high-nutrient tofu and soybeans with minimal use of flour and starch. To provide a tofu and soybean containing noodles manufacturing method.
상기의 목적을 달성하기 위한 본 발명의 제조방법은 밀가루 100중량부 대비 감자전분 100~150중량부와 소맥 30~60중량부를 혼합하는 원재료 혼합단계와, 상기 밀가루 100중량부 대비 볶은 콩 3~15중량부를 분쇄하여 콩가루로 형성한 후 상기 원재료에 혼합하는 콩가루 혼합단계와, 상기 밀가루 100중량부 대비 두부 또는 순두부 40~160중량부를 구비한 후 분쇄하여 죽상태로 형성하는 두부 분쇄단계와, 상기 단계를 거친 분쇄된 죽상태의 두부를 상기 콩가루가 혼합된 원재료에 혼합하여 반죽상태로 성형하는 반죽단계와, 상기 단계를 거쳐 성형된 반죽물을 압연기를 이용하여 일정 면적 및 두께를 갖는 면대로 제조하는 면대 제조단계와, 압연된 면대를 카트기에 통과시켜 일정 직경을 갖는 면발 형태로 절단시키는 면발 제조단계로 이루어지는 것을 특징으로 한다.The production method of the present invention for achieving the above object is a raw material mixing step of mixing 100 to 150 parts by weight of potato starch and 30 to 60 parts by weight of wheat flour, compared to 100 parts by weight of flour, and roasted beans 3 to 15 parts by weight of the flour After crushing parts by weight to form a soy flour and mixed with the raw materials soybean powder mixing step, tofu or soft tofu 40 to 160 parts by weight relative to 100 parts by weight of the flour and then tofu grinding to form a gruel to the grueling step, the step To knead the crushed porridge state of the tofu mixed with the raw materials mixed with the bean flour to form a dough state, and to form a dough having a predetermined area and thickness using a rolling mill to form the dough formed through the above steps Noodle stage manufacturing step, and pass through the rolled cotton strip to the cart, characterized in that consisting of the noodle manufacturing step of cutting into noodle shape having a certain diameter .
이하, 첨부된 도면을 참조하여 본 발명의 두부 및 콩이 함유된 면 제조방법을 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing method of tofu and soybean containing the present invention.
도 1은 본 발명에 의한 두부 및 콩이 함유된 면 제조방법의 공정 순서도이 다.1 is a process flowchart of the method for manufacturing noodles containing tofu and soybean according to the present invention.
상기 도 1에 도시된 바와 같이, 본 발명에 의한 두부 및 콩이 함유된 면 제조방법은 원재료 혼합단계(S10)와, 콩가루 혼합단계(S20)와, 두부 분쇄단계(S30)와, 반죽단계(S40)와, 면대 제조단계(S50)와, 면발 제조단계(S60)로 이루어진다.As shown in Figure 1, tofu and soybean-containing noodles manufacturing method according to the present invention is a raw material mixing step (S10), soybean powder mixing step (S20), tofu grinding step (S30), kneading step ( S40), the noodle stand manufacturing step (S50), and the noodle manufacturing step (S60).
상기 원재료 혼합단계(S10)는, 밀가루와 감자전분 및 소맥을 혼합하되, 상기 밀가루 100중량부 대비 감자전분 100~150중량부와 소맥 30~60중량부를 균일하게 혼합한다.The raw material mixing step (S10), while mixing the flour and potato starch and wheat, 100 to 150 parts by weight of potato starch and 30 to 60 parts by weight of wheat evenly mixed.
상기 콩가루 혼합단계(S20)는 미리 볶아 놓은 콩을 상기 밀가루 100중량부 대비 3~15중량부만큼 준비한 후 분쇄기로 분쇄하여 콩가루로 제조한 다음 상기 원재료에 투입하여 균일하게 혼합하고, 상기 두부 분쇄단계(S30)에서는 상기 밀가루 100중량부 대비 두부 또는 순두부 40~160중량부를 준비한 후 분쇄한다. 이때 상기 두부 또는 순두부는 수분을 포함하고 있음에 따라 분쇄시키게 되면 죽상태로 바뀌게 되고, 여기에 소금 등을 소량 혼합할 수도 있다.The soybean powder mixing step (S20) is prepared by the amount of pre-roasted beans 3 to 15 parts by weight relative to 100 parts by weight of the flour, and then pulverized with a grinder to make soy flour and then mixed into the raw materials and mixed uniformly, the tofu grinding step In (S30) to grind after preparing tofu or tofu 40-160 parts by weight relative to 100 parts by weight of the flour. In this case, when the tofu or soft tofu contains water, it is changed into a porridge state when it is pulverized, and a small amount of salt or the like may be mixed therein.
상기와 같이 죽상태로 제조된 두부 또는 순두부를 상기 콩가루가 혼합된 원재료에 혼합하여 반죽하는 반죽단계(S40)를 거치게 되는데, 이 경우 상기 죽상태의 두부 또는 순두부에 상기 콩가루가 혼합된 원재료가 달라붙어 결집되면서 탄력을 갖는 반죽으로 성형되어 진다.The tofu or soft tofu prepared in the porridge state as described above is subjected to a kneading step (S40) of mixing and kneading the raw materials mixed with the soy flour, in which case the raw materials mixed with the soy flour to the tofu or soft tofu in the porridge state are different. As they stick together, they are molded into elastic dough.
이 후, 성형된 반죽물을 일정 면적 및 두께를 갖는 면대로 제조하기 위하여 압연기를 통과시킨 다음 압연된 면대를 카트기에 통과시켜 일정 직경을 갖는 면발 형태로 절단시켜 면을 제조하면 된다. Thereafter, in order to manufacture the molded dough into a surface having a predetermined area and thickness, the rolled mill may be passed through a cart and cut into a noodle shape having a predetermined diameter to prepare a cotton.
상기 과정을 통해 제조된 면발은 자연 건조 또는 건조기를 통해 건조시킨 다음 포장하면 된다.The noodle prepared through the above process may be dried or dried in a natural dryer or a dryer.
또한, 내부에 스크류가 구비된 제면기(스크류식 냉면기)를 이용하여 면발을 제조하는 경우에는 반죽과 더불어 제면됨에 따라 면발의 쫄깃쫄깃함을 그대로 유지하도록 포장한 후 급속냉동시켜 면 자체의 탄력을 유지하게 함과 아울러 변질되지 않게 한다.In addition, when the noodle is manufactured using a noodle making machine (screw-type cold noodle machine) equipped with a screw therein, the noodle is packed together with dough so as to maintain the chewyness of the noodle and then rapidly frozen to maintain the elasticity of the noodle itself. In addition, it does not deteriorate.
상기와 같은 면은 국수 또는 냉면과 같이 물 및 육수에 잠기더라도 면 자체적인 탄력으로 일정 시간이 흐르더라도 부풀리거나 퍼지지 않고 쫄깃쫄깃한 상태를 유지하게 되며, 두부와 콩이 간직하고 있는 영양분의 섭취로 밀가루에 의한 불균일한 영양분의 공급을 최소화할 수 있게 된다.Noodles such as noodles or cold noodles, even if immersed in water and broth, even if a certain time passes by the elasticity of the noodles will remain chewy without swelling or spreading, and the ingestion of nutrients tofu and soybean flour It is possible to minimize the non-uniform supply of nutrients.
상술한 바와 같이 본 발명에 따르면, 냉면사리, 국수와 같은 면류의 제조시 죽상태의 두부에 콩이 함유된 원재료를 혼합함에 따라 제조시 면이 풀리지 않고 쫄깃한 상태를 유지하도록 할 수 있으며, 밀가루 및 전분의 사용을 최소화한 상태로 영양분이 높은 두부 및 콩을 함유시킴으로써 섭취시 높은 영양분을 제공하여 건강증진을 도모할 수 있다.As described above, according to the present invention, when the raw noodles containing soybeans are mixed with the tofu in the porridge state in the manufacturing of noodles such as cold noodles, noodles, so that the noodles can not be unwound and remain chewy in flour, flour and By minimizing the use of starch, high-nutrient tofu and soybeans can be provided to provide high nutrients when ingested to promote health.
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| KR1020070044724A KR100838417B1 (en) | 2007-05-08 | 2007-05-08 | Manufacturing method with bean curd and bean |
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| KR1020070044724A KR100838417B1 (en) | 2007-05-08 | 2007-05-08 | Manufacturing method with bean curd and bean |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180060267A (en) | 2016-11-28 | 2018-06-07 | 호서대학교 산학협력단 | Method for preparing noodle using frozen bean curd |
| KR20200138559A (en) * | 2019-05-31 | 2020-12-10 | 주식회사 풀무원 | Preparation mehtod of konjac noodles having improved extensibility |
| KR20220059395A (en) * | 2020-11-02 | 2022-05-10 | 인테이크 주식회사 | Process For Preparing Dried Bean Curd Noodles And Dried Bean Curd Noodles Produced Therefrom |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960003599A (en) * | 1994-07-12 | 1996-02-23 | 천장석 | How to Make Noodles with Tofu |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960003599A (en) * | 1994-07-12 | 1996-02-23 | 천장석 | How to Make Noodles with Tofu |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180060267A (en) | 2016-11-28 | 2018-06-07 | 호서대학교 산학협력단 | Method for preparing noodle using frozen bean curd |
| KR20200138559A (en) * | 2019-05-31 | 2020-12-10 | 주식회사 풀무원 | Preparation mehtod of konjac noodles having improved extensibility |
| KR102423546B1 (en) * | 2019-05-31 | 2022-07-22 | 주식회사 풀무원 | Preparation mehtod of konjac noodles having improved extensibility |
| KR20220059395A (en) * | 2020-11-02 | 2022-05-10 | 인테이크 주식회사 | Process For Preparing Dried Bean Curd Noodles And Dried Bean Curd Noodles Produced Therefrom |
| KR102440311B1 (en) | 2020-11-02 | 2022-09-05 | 인테이크 주식회사 | Process For Preparing Dried Bean Curd Noodles And Dried Bean Curd Noodles Produced Therefrom |
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