KR20060121329A - Cotton containing grapes and method of making noodles - Google Patents

Abstract

The present invention is to use the grape as the main ingredient to maximize the efficacy of the grape, that is, to maximize the efficacy of the natural raw materials to help the health of the intake, while repeating the dough and ripening appropriately, the noodles, the elasticity and soft udon As for the noodles and noodles containing grapes for producing noodle, kalguksu, noodles, etc.,

The specific solution means `` noodles containing grapes prepared by mixing grape juice, flour, hexagonal water, salt, vegetable cooking oil, vegetable margarine, eggs, milk, olive oil,

Noodles containing grapes prepared by mixing 400 g of grape juice, 10000 g of wheat flour, 3000 ml of hexagonal water, 25 g of baked coarse salt, 25 g of baked fine salt, 300 ml of vegetable cooking oil, 50 g of vegetable margarine, 10 eggs, 500 ml of milk and 50 ml of olive oil and,

Preferably, cotton containing grapes prepared by mixing 400 g of beets,

400 g of finely pulverized grapes formed by juice in a 3000 ml hexagonal water at a temperature of 40 ° C. for 48 hours, and leached, and then ripened by mixing 500 ml of milk and 10 eggs well, and the material obtained in the step. To 300 ml of vegetable cooking oil, 50 g of vegetable margarine, 50 ml of olive oil, 25 g of baked coarse salt, 25 g of baked coarse salt, mixed with a foamer at 36 ° C. and heated well, and mixing 10000 g of flour with the material obtained in the above step for 1 hour. After kneading, the dough is aged in a low temperature aging room at 3 ° C. for 24 to 30 hours and again aged at 20 ° C. for 5 hours, and the dough obtained in the step is sealed with vinyl for 5 to 11 hours and stored at 20 ° C. In order to remove the bubble layer formed between the dough and the elasticity of the dough fermented in the above step, such as glass bottom or stainless steel bottom 30 and to give elasticity After battering the liver battered and sealed with vinyl, the second maturation step of maturing for 20-30 hours in a low temperature aging room at 3 ℃, peeling off the vinyl of the dough passed through the step and wrapped the dough with a sanitary cloth and aged for 5 hours at 20 ℃ And the third step of aging, batting step of kneading batter 30-40 minutes to remove the bubble layer formed between the dough on a smooth work table such as glass bottom or stainless steel bottom and give elasticity, Cotton noodle manufacturing step comprising the step of making the dough through the step of making a cotton noodle of a certain thickness using a noodle making machine, and the final ripening step of ripening the noodle through the step in a low temperature ripening room for 3 hours at 3 ℃ Manufacturing method,

Preferably, the grape-containing cotton production method characterized in that it comprises 400g finely ground bead in the first aging step '' is characterized by its constitutional feature.

Noodles containing the present invention having the configuration as described above and the noodles prepared by the method of manufacturing the cotton is not only soft but also to maximize the efficacy of the grape, that is, to maximize the efficacy of the natural raw materials to help the health of the intake By repeating the dough and ripening properly, the noodles are made of noodles, which are excellent in elasticity and soft udon noodles, kalguksu, and noodles, and are unique in terms of prevention of adult diseases and other diseases, as well as unique tastes. will be.

Description

Manufacturing method of noodle and noodle including grape}

The present invention is to use the grape as the main ingredient to maximize the efficacy of the grape, that is, to maximize the efficacy of the natural raw materials to help the health of the intake, while repeating the dough and ripening appropriately, the noodles, the elasticity and soft udon It relates to a noodles and noodles manufacturing method containing grapes for producing noodle, such as kalguksu, noodles.

Grapes have a unique taste due to glucose and fructose and are alkaline foods rich in calcium, potassium, vitamins A.B.C and iron. The major component ratio of grapes is water 81.5%, protein 0.5% sugar 17.1% fat 0.1%, etc. Among the many components grapes have anti-cancer effect is essential fatty acids such as linoleic acid linolenic acid, arachidic acid to dissolve tumors There is. This essential fatty acid contains 20% of grape seeds, so it is better to eat grape seeds. Grapes are concentrated in high concentrations of phenols and tannins, which are useful for suppressing viruses and tooth decay, for indigestion metabolism, and for chronic respiratory diseases. have.

When you eat grapes, it may be grim because of the white powder on the skin of the grapes, and not many people know that the white powder is an enzyme used to make wine.

Grapes have the effect of promoting blood circulation and preventing aging, and delaying aging by harmonizing the tissues and brain cells in the body by changing the acid constitution, which is the main cause of geriatric diseases, which necrosis brain cells and reduce the weight of crest. Plays a role

 On the other hand, beet (beet) is also known as root-gongchae (根 恭 采), iris head (화), flame chae (fire 焰 采), the Mediterranean coast is native, the main stem is about 1m long and branches are many branches, roots The leaves from are thick, soft, egg-shaped or oval, and the leaves from the stem are long oval or lanceolate, with sharp tips, and the flowers bloom in June, and the epidermis and flesh are red salad crops.

Beet has physiological effects such as cleansing of the intestine, blood purification, and elimination of stones, preventing hepatitis, dysmenorrhea, anemia, nephrolithiasis, hypotension, gallstones, high blood pressure, liver, cancer, kidneys, constipation, gallbladder, and rashes. As,

It is understood that the above-mentioned udon or other kinds of foods containing grapes that are beneficial to health are not present. Therefore, the present invention is a kind of health food. Preferably, the grapes are mixed together with beads. It is possible to maximize the above-mentioned efficacy of the net.

The present invention contains grapes and mixes other ingredients to produce noodles such as udon noodles, kalguksu, noodles, etc., which is not only chewy and soft but also excellent in health promotion due to the beneficial ingredients contained in grapes, ie prevention of adult diseases or other diseases Of course, in addition to the prevention of the taste is unique, especially in addition to the type of noodles, soda water, which is mainly used when increasing the chewyness of the noodle in the present invention is not added at all in the present invention, it does not add at all, and the chewy roll that flour has Its purpose is to provide a method of manufacturing cotton and noodles containing grapes that can be enjoyed by anyone of all ages.

In addition, it is preferable to provide a health food that exerts the efficacy of the bead by providing a method for producing cotton and cotton by mixing the grape and the beet together.

In order to achieve the above object, specific solution means of the present invention containing grapes and noodles containing grapes,

`` Noodles containing grapes made by mixing grape juice, flour, hexagonal water, salt, vegetable cooking oil, vegetable margarine, egg, milk, olive oil,

Noodles containing grapes prepared by mixing 400 g of grape juice, 10000 g of wheat flour, 3000 ml of hexagonal water, 25 g of baked coarse salt, 25 g of baked fine salt, 300 ml of vegetable cooking oil, 50 g of vegetable margarine, 10 eggs, 500 ml of milk and 50 ml of olive oil and,

Preferably, cotton containing grapes prepared by mixing 400 g of beets,

400 g of finely pulverized grapes formed by juice in a 3000 ml hexagonal water at a temperature of 40 ° C. for 48 hours, and leached, and then ripened by mixing 500 ml of milk and 10 eggs well, and the material obtained in the step. To 300 ml of vegetable cooking oil, 50 g of vegetable margarine, 50 ml of olive oil, 25 g of baked coarse salt, 25 g of baked coarse salt, mixed with a foamer at 36 ° C. and heated well, and mixing 10000 g of flour with the material obtained in the above step for 1 hour. After kneading, the dough is aged in a low temperature aging room at 3 ° C. for 24 to 30 hours and again aged at 20 ° C. for 5 hours, and the dough obtained in the step is sealed with vinyl for 5 to 11 hours and stored at 20 ° C. In order to remove the bubble layer formed between the dough and the elasticity of the dough fermented in the above step, such as glass bottom or stainless steel bottom 30 and to give elasticity After battering the liver battered and sealed with vinyl, the second maturation step of maturing for 20-30 hours in a low temperature aging room at 3 ℃, peeling off the vinyl of the dough passed through the step and wrapped the dough with a sanitary cloth and aged for 5 hours at 20 ℃ And the third step of aging, batting step of kneading batter 30-40 minutes to remove the bubble layer formed between the dough on a smooth work table such as glass bottom or stainless steel bottom and give elasticity, Cotton noodle manufacturing step comprising the step of making the dough through the step of making a cotton noodle of a certain thickness using a noodle making machine, and the final ripening step of ripening the noodle through the step in a low temperature ripening room for 3 hours at 3 ℃ Manufacturing method,

Preferably, the grape-containing cotton production method characterized in that it comprises a finely pulverized bead 400g in the first aging step '' is characterized by its constitutional feature.

Hereinafter, the present invention will be described in detail with respect to the grape-containing cotton and the manufacturing method.

First, the component of the surface of this invention is as follows.

Cotton prepared by the present invention is prepared by mixing grape juice, flour, hexagonal water, salt, vegetable cooking oil, vegetable margarine, eggs, milk, olive oil, and more specifically, grape juice 400g, wheat flour 10000g, hexagonal water 3000ml, baked coarse salt 25g, It is prepared by mixing 25 g of baked fine salt, 300 ml of vegetable cooking oil, 50 g of vegetable margarine, 10 eggs, 500 ml of milk and 50 ml of olive oil.

On the other hand, it can also be prepared by mixing 400 g of beads with the grape.

Hereinafter will be described in detail with respect to the grape manufacturing method containing the present invention.

[First ripening stage]

This step is the first step of the present invention, once crushed finely pulverized grapes 400g formed into juice in a 3000ml hexagon water at 40 ℃ for 48 hours and then mixed 500ml milk, 10 eggs well ripened In this case, the nutrients contained in grapes should be such that the temperature is not destroyed.

Preferably, 400 g of the beet together with the grapes may be finely pulverized to form juice and mixed.

[Heating stage]

The material obtained in the above step is a new addition of vegetable cooking oil 300ml, vegetable margarine 50g, olive oil 50ml, baked coarse salt 25g, baked flower salt 25g and mixed well with a foamer at 36 ℃ heating step.

[Dough stage]

After cooling the liquid substance obtained in the step once, and then mixing 10000 g of flour and kneading for about an hour, the dough in this step refers to kneading by adding the liquid substance obtained in the above step into the flour little by little. The dough is continued until the flour particles are not visually confirmed. This time is about 1 hour. The dough is aged in a low temperature aging room at 3 ° C. for 24 to 30 hours and again at 20 ° C. for 5 hours. to be.

[Effective stage]

Sealing the dough obtained in the step with vinyl for about 5 to 11 hours to preserve the state in the state of blocking the outside air at 20 ℃, the reason for this step is the active yeast in flour dough as mentioned above Since nutrients are added to the live dough, the dough is about 1 hour, so that the dough can be stressed by the outside and relieve it, thereby making it more elastic and chewy.

[2nd aging stage]

The dough fermented in the above step to remove the bubble layer formed between the dough on a smooth work table, such as glass bottom or stainless steel bottom and blow kneading for 30 minutes to give elasticity and sealed with vinyl 20 ~ 30 hours in 3 ℃ low temperature aging room The type of kneading in the first half of this step as the maturing step is, for example, when the jangja noodle is pulled out in a Chinese house, the dough kneading in the first half of this step is not the same as drawing the noodle but pulling the noodle. In order to remove the bubble layer in between, the surface of the workbench is continuously hit at this time, that is, the surface of the workbench, that is, the bottom of the dough, the Kowaya flour dough is chewy, and then aged in a low temperature aging room (3 ℃) for 20-30 hours. If you go through this step as the dough is rigid, you can not pull the noodle.

[3rd aging stage]

Since the dough is a rigid state can not pull out the cotton yarn in this step refers to the step of peeling off the plastic of the rigid anti-bukbuk and aged for 5 hours at 20 ℃ after wrapping the dough with a sanitary cloth.

[Strike Dough]

It can be seen that the kneaded dough has no bubble layer than the kneaded past the second aging step, but the dough is kneaded on a smooth work surface such as a glass floor or a stainless steel floor to prevent the bubble layer from being present or occurring again. Refers to the step of batting dough for 30 to 40 minutes to completely remove the bubble layer formed in between and give elasticity.

After this step, the dough becomes very elastic, and when it is pulled out with noodles, it is superior to chewy and soft.

[Noodles manufacturing step]

The noodle manufacturing step of making the dough rough through the above steps into a noodle noodle of a certain thickness using a noodle maker.

In general, the noodle is completed only through this step, but the present invention further improves the chewy and softness of noodle by adding one step.

[Final maturation stage]

The reason for passing this step as a final aging step for ripening the noodle in the 3 ° C. low temperature aging room for 5 hours is that the process of extracting the noodle in the noodle manufacturing step, that is, the dough is thinly spread through rolling and through the teeth of the noodle making machine. In the series of strand cutting process, the flour surface is once again stressed and thus a bubble layer is generated, and in this step, it is a step for sinking the generated bubble layer again.

The noodle prepared by the present invention through the above steps is that the noodle is chewy and soft, and the nutrient contained in the grape can be experienced with the faint aroma of the grape, which is beneficial to health.

Noodles containing the present invention having the structure as described above and the noodles prepared by the method of manufacturing cotton is not only soft, but also to maximize the efficacy of grapes and the effect of the bead, that is, to maximize the efficacy of natural raw materials to the health of the intake By making dough and ripening appropriately at the same time, the noodles are chewy, that is, they have excellent elasticity and tender udon noodles, kalguksu, noodles, and other noodles. It can be a health food.

In the above, the present invention has been illustrated and described with reference to specific preferred embodiments, but the present invention is not limited to the above-described embodiments and is not limited to the spirit of the present invention. Various changes and modifications can be made by those who have

Claims (5)

Cotton containing grapes prepared by mixing grape juice, flour, hexagonal water, salt, vegetable cooking oil, vegetable margarine, egg, milk, and olive oil. The method of claim 1, Noodles containing grapes prepared by mixing 400 g of grape juice, 10000 g of wheat flour, 3000 ml of hexagonal water, 25 g of baked coarse salt, 25 g of baked fine salt, 300 ml of vegetable cooking oil, 50 g of vegetable margarine, 10 eggs, 500 ml of milk and 50 ml of olive oil . The method according to claim 1 or 2, Cotton containing grapes made by mixing 400 g of beet. The first ripening step of pulverizing finely pulverized grapes 400g formed in juice 3000ml of hexagonal water at a temperature of 40 ℃ for 48 hours and leaching well after mixing 500ml milk, 10 eggs, The heating step of adding the vegetable cooking oil 300ml, vegetable margarine 50g, olive oil 50ml, baked coarse salt 25g, baked flower salt 25g to the material obtained in the above step and mixed well with a bubbler at 36 ℃, After kneading about 1 hour by mixing 10000 g of flour with the material obtained in the above step, the dough is aged for 24 to 30 hours in a low temperature aging room at 3 ℃ and again aged for 5 hours at 20 ℃, A fermentation step of sealing the dough obtained in the above step with vinyl for 5 to 11 hours and storing at 20 ° C., The dough fermented in the above step to remove the bubble layer formed between the dough on a smooth work table, such as glass bottom or stainless steel bottom and blow kneading for 30 minutes to give elasticity and sealed with vinyl 20 ~ 30 hours in 3 ℃ low temperature aging room Secondary ripening step of aging, After peeling off the vinyl of the dough, and wrapping the dough with a sanitary cloth, the third maturation step of aging for 5 hours at 20 ℃, And the batter kneading step of kneading the dough through the above step 30 to 40 minutes to completely remove the bubble layer formed between the dough on a smooth work table, such as glass bottom or stainless steel bottom, and give elasticity, Noodle manufacturing step and the step of making a dough of rough thickness by using a noodle making machine, The method for producing cotton containing grapes, characterized in that the final aging step of aging for about 5 hours at 3 ℃ low temperature aging room after the step. The method of claim 4, wherein Grape-containing cotton production method characterized in that it comprises a 400g finely ground bead in the first ripening step.