KR20010068115A - Manufacturing method for noodles - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing various noodles which have eight colors and unique flavor and taste to meet the demand of customers and offer additional nutrients which conventional noodles usually do not have. CONSTITUTION: The method for manufacturing noodles is characterized by the following steps of: i) kneading flour, water and 5 % of auxiliary materials based on the weight of flour; ii) mixing1.0-1.5% of spices based on the weight of paste, with the paste; and iii) making noodles with the paste. The auxiliary materials are as follows: strawberry and tomato for red color, carrot for orange color, egg for yellow color, spinach for green color, grape for purple color, cuttlefish for black color, coffee for brown color, and soft drink Nevastop for blue color.

Description

Manufacturing method for noodles {Manufacturing method for noodles}

The present invention relates to a method of manufacturing noodles (hereinafter, referred to as "color copper noodles"), and more specifically, various kinds of noodles such as noodles, udon noodles, kalguksu and the like can be produced in various colors, and the flavor and taste differentiated from the merchandise. It is to provide a manufacturing method of color copper noodles that can be enjoyed, and can be manufactured at low cost while being a high nutrition food.

In general, noodles are one of the foods that people prefer to eat because they are easy to eat as one of the meals eaten with various seasonings after kneading flour by making noodles.

However, the existing noodles are cooked by simply making noodles with a noodle-making machine or by hand and then cooking them together with various seasonings and additives.The raw materials are prepared by adding other ingredients than flour, for example, potato or sweet potato starch. As the color of noodles is different, there are significant problems in implementing various colors, aromas, and flavors, so the types of colors are extremely limited, and as a result, various types of noodles are not available. .

In addition, in terms of nutrition, existing noodles have nutrients such as proteins and essential amino acids in flour, and cannot supplement other scarce nutrients. to be.

Therefore, in the present invention, to overcome the limitations of the color and taste, aroma, nutritional value, etc. that the existing various noodle as described above, the present invention in particular the noodles that can implement all eight colors of the outline iridescent in a variety of colors At the same time, the flavor and taste of each noodle are differentiated, and the subsidiary materials used with flour, the main ingredient, can be purchased at a very low cost, thereby providing a manufacturing method of color copper noodles, which can be manufactured at a low price. The present invention has been completed.

1 is a block diagram showing the manufacturing method of the present invention in blocks

2 is a real picture of the noodles actually manufactured by the manufacturing method of the present invention

1 is a block diagram showing a method of manufacturing a color copper cotton provided by the present invention in blocks, the color copper surface provided in the present invention is to enable the seven colors of iridescent color to be implemented in various kinds of facets It is.

To this end, the present invention provides a method for producing noodles by adding a subsidiary material in a natural state having a unique color with juice or liquid state to flour, which is a main ingredient of various noodles.

In other words, after first kneading with a suitable amount of flour using natural fruit or various fruits, vegetables, etc. as shown in Table 1 below, add a proper amount of color fragrance to obtain a specific aroma corresponding to a specific color, and then finish the dough in the second time. After the noodle process, the noodle is performed to obtain a color pupil with eight iridescent colors provided by the present invention.

color Subsidy Material Status Color Red Strawberry, Tomato Juice Strawberry flavor, jujube flavor Orange Carrot and gardenia Juice Citrus and orange flavors Yellow Egg yolk Liquid Banana flavor, melon flavor, quince flavor Green Spinach, Vegetable Juice Melon flavor, plum flavor Violet grape Juice Grape Black Octopus ink, squid ink Liquid Sesame flavor Brown coffee powder Coffee, Cocoa, Chocolate Blue Nevers Top (trade name: Haitai Foods) Liquid Peppermint

Flour and various fruits and vegetables, fruits, that is, strawberries, tomatoes, grapes, carrots, spinach, general vegetables, etc. in the manufacturing process of the color copper noodles of the present invention described above using a grinder to crush the raw materials in a natural state When the dough is mixed with the flour, the dough is mixed. At this time, the raw material processed into the flour and juice may be mixed by mixing at a ratio of about 95: 5.

The egg yolk is separated from the egg white and made into flour and dough in the natural state, and the foods extracted from the octopus and squid are also made into flour and natural state, and the coffee is made from powder and from NEVERSTOP Soft drinks to be prepared) is kneaded together with the flour as a liquid product.

The above-mentioned subsidiary materials are also mixed with flour at a ratio of about 95: 5 to make the dough, and the dough is ideal for making noodles with water by administering an appropriate amount of water as in the case of preparing conventional noodles. Let the dough run in its state.

And when the dough is completed by mixing each subsidiary material and water suitable for the above-described first color with the flour, the color flavor corresponding to the dough of the various colors of the dough kneaded is mixed with the second dough.

Color fragrance is performed by putting about 1.5% around the total weight ratio of the dough.

In this way, the dough is prepared by mixing the natural ingredient which can realize a specific color with water firstly with flour, and then by mixing the appropriate color fragrance corresponding to the corresponding color with the dough with the final dough. Alternatively, after the noodle is made through mechanical noodle making using a noodle machine, the food and drink may be eaten by the same method as the general noodle cooking method.

Figure 2 shows a real picture of the state excluding the surface having an iridescent color having a variety of colors and colors using the manufacturing method of the present invention.

EXAMPLE

1.primary dough

About 150 g of commercially available wheat flour was mixed with 70 ml of water and about 5% of the juice of strawberry juice was added to the weight ratio of flour.

The kneaded primary dough was red dough colored in strawberry juice.

2. Secondary Dough

The strawberry flavor, which is commercially available as a color flavor corresponding to the reddish-coloured dough kneaded by the primary dough, was introduced into the flour weight ratio by about 1 to 1.5% to make the second dough.

In the second kneaded dough, the strawberry scent is softly squeezed out, and the dough state is an ideal state of dough.

3. Noodle making

Secondly kneaded dough was put into a noodle machine, which is generally used for noodle making, and noodle making was carried out.

The state of the noodle was soft red with color and strawberry with aroma.

4. Steaming

The noodles were put in a cooking vessel, boiled and boiled in boiling water in the same way as the conventional noodles steaming method, washed in cold water, put in a container, and then served with broth and normal seasoning. The noodles are very soft and the color is red, which stimulates the texture.

As described in detail above, the manufacturing method of the noodles provided by the present invention includes various fruits, berries, vegetables, etc. in a state of juice in order to give a specific color to the noodles in the preparation of various noodles using flour. After adding it by processing or adding coffee or soft drink, it gives about 8 different colors and adds the color scent according to the color secondly and then kneads to make noodles. In terms of nutrition, it can provide additional nutritional factors that couldn't be provided by flour made from wheat flour, and can provide differentiation from existing noodles to meet the needs of various consumers. It is possible to contribute to its dissemination, and the expected effect is unexpectedly great.

Claims (3)

In preparing various noodles using flour or the like; A process of first kneading with water by mixing a natural subsidiary material having various colors of about 5% with respect to the weight of flour to be kneaded in a juice, powder, or liquid phase; A process of secondary kneading by mixing the color dough corresponding to the corresponding color in the first kneaded dough at a ratio of about 1.0 to 1.5% by weight of the kneaded weight; The method of producing noodles, characterized in that the secondary kneaded dough is made in a conventional manner. The method of claim 1; Subsidiary materials to be mixed in the primary dough; If it's red, it's strawberry and tomato juice. Orange color is carrot and gardenia juice. Yellow color is egg yolk, If it is green color, it is juice of spinach, green vegetables, If it's purple, it's grape juice. If it is black, it is the ink of octopus or squid. The brown color is powdered coffee, In the case of blue color, the manufacturing method of noodles is characterized by adding a refreshing beverage tower (trade name). The method of claim 1; The color fragrance to mix in the secondary dough; Red color is strawberry flavor, jujube flavor, Orange is orange and orange. Yellow color is banana, melon, quince flavor, Green color is melon, plum flavor, Purple color is grape scent, If black, sesame flavor, The brown color is coffee, cocoa, chocolate. If blue color, a method of producing noodles, characterized in that the addition of peppermint flavor.