KR20210026009A - The manufacturing method of noodles - Google Patents

Abstract

The present invention relates to a method for manufacturing noodles for naengmyeon containing fruit/seaweed. More particularly, the present invention relates to a method for manufacturing noodles for naengmyeon containing fruit/seaweed, wherein a mixture containing fruit powder or seaweed powder in a predetermined ratio is produced when manufacturing noodles for naengmyeon, and when kneading the mixture, an additive liquid extracted from fruit or seaweed is mixed with purified water to produce dough. Thus, the present invention can additionally provide various nutrients such as vitamins and calcium of fruit and seaweed to the noodles for naengmyeon without compromising the chewy texture of the noodles for naengmyeon. Also, the present invention allows a fruit flavor to be felt in naengmyeon by mixing the fruit powder or additive liquid extracted from fruit.

Description

The manufacturing method of noodles containing fruit/seaweed {The manufacturing method of noodles}

The present invention relates to a method for producing noodles for cold noodles containing fruit/seaweed, and more particularly, when preparing a mixture containing fruit powder or seaweed powder in a predetermined ratio when preparing noodles for cold noodles, and kneading the mixture By mixing purified water with an additive liquid extracted from fruits or seaweeds to create a dough, various nutrients such as vitamins and calcium contained in fruits and seaweeds are used for cold noodles without harming the chewy texture of the produced cold noodles. It can be provided in addition to noodles, and by mixing fruit powder or an additive liquid extracted from fruits, it relates to a method for producing noodles for naengmyeon containing fruit/seaweed so that the fruity flavor can be felt in the cold noodles.

In general, naengmyeon is a kind of food that many people enjoy in the summer when they are tired of the heat by mixing various ingredients with cold noodles, and it is a food unique to Korea.

These naengmyeon include Mulnaengmyeon and Bibim Naengmyeon, depending on the cooking type, and are made by varying the ingredients, thickness, stock, and seasoning of the noodles according to regional characteristics.

Naengmyeon is a favorite food in summer, but recently, the number of people who enjoy eating it regardless of the season is increasing, and restaurants such as naengmyeon specialty stores are also offering various types of naengmyeon.

In the conventional noodle for naengmyeon, a mixture mainly composed of flour and starch as the main material is kneaded using purified water, and then the noodles are generally manufactured using a noodle maker.

However, since conventional noodles for naengmyeon simply consist of flour and starch as main components, there is a problem in that sufficient nutrients (eg, vitamins, iron, etc.) cannot be provided to consumers.

* Prior art literature *

Korean Patent Registration No. 1301668

Accordingly, the present invention for solving the above problem is to produce a mixture containing fruit powder or seaweed powder in a predetermined ratio when manufacturing noodles for naengmyeon, and when kneading the mixture, an additive liquid extracted from fruit or seaweed together with purified water is used. By mixing to form a dough, it is possible to additionally provide various nutrients such as vitamins and calcium of fruits and seaweeds to the noodles for cold noodles without harming the chewy texture of the noodles for cold noodles produced. Fruit powder or fruit It is an object of the present invention to provide a method for producing cold noodles containing fruit/seaweed that allows the flavor of the fruit to be felt in the cold noodles by mixing the additives extracted from the mixture.

The present invention for achieving the above object

A first step of producing a mixture by mixing 6 to 10 parts by weight of the added powder and 10 to 15 parts by weight of starch to 100 parts by weight of flour;

A second step of adding 10 to 20 parts by weight of an additive solution and 50 to 60 parts by weight of purified water to 100 parts by weight of the mixture produced in the first step and kneading to form a dough;

A third step of extruding the dough produced in the second step through an extruder for making cold noodles to produce noodles for cold noodles; Consists of,

The added powder is either a fruit powder obtained by drying the fruit or a seaweed powder obtained by drying the seaweed.

The additive liquid is characterized in that it is either fruit juice extracted from fruits or seaweed juice extracted from seaweed.

According to the present invention, various nutrients such as vitamins and calcium of fruits and seaweeds can be additionally provided to the noodles for naengmyeon without harming the chewy texture of the noodles for naengmyeon to be manufactured, and additions extracted from fruit powder or fruits By mixing the liquid, you can expect the effect of making the naengmyeon feel fruity.

1 is a flow chart showing the manufacturing process for naengmyeon noodles of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described with reference to the accompanying drawings, FIG. 1.

The present invention,

A first step of producing a mixture by mixing 6 to 10 parts by weight of the added powder and 10 to 15 parts by weight of starch to 100 parts by weight of flour;

A second step of adding 10 to 20 parts by weight of an additive solution and 50 to 60 parts by weight of purified water to 100 parts by weight of the mixture produced in the first step and kneading to form a dough;

A third step of extruding the dough produced in the second step through an extruder for making cold noodles to produce noodles for cold noodles; Consists of,

The added powder is either a fruit powder obtained by drying the fruit or a seaweed powder obtained by drying the seaweed.

The additive liquid is characterized in that it is either fruit juice extracted from fruits or seaweed juice extracted from seaweed.

In addition, the fruit is characterized in that it can be used by selecting any one of apples, persimmons, pears, schisandra, bananas, and pineapples.

In addition, the seaweed is characterized in that it can be used by selecting any one of kelp, seaweed, green onion, and tot.

In addition, the powder added in the first step is characterized by a 1:1 mixture of fruit powder and seaweed powder.

In addition, the additive solution used in the second step is characterized in that it is made by mixing fruit juice and seaweed juice 1:1.

A detailed description of the method of manufacturing the naengmyeon noodles of the present invention is as follows.

* Step 1 *

The first step is a step of preparing flour and mixing 6 to 10 parts by weight of added powder and 10 to 15 parts by weight of starch to form a mixture with 100 parts by weight of the prepared flour.

At this time, the added powder may be a fruit powder obtained by drying the fruit and finely pulverizing it, or the seaweed powder obtained by drying the seaweed and finely pulverizing it.

As a fruit, you can choose one of apples, persimmons, pears, schisandra, bananas, and pineapples.

Apples are alkaline foods that are low in calories and contain a lot of ingredients that are good for the body.The dietary fiber contained in apples helps prevent arteriosclerosis by releasing harmful cholesterol accumulated in blood vessels and increasing beneficial cholesterol. Potassium can help prevent and treat high blood pressure by releasing salt in the body, and apples contain a large amount of organic acids that remove fatigue substances and vitamin C, which is good for skin care.

Persimmon contains a large amount of vitamins A, B, and C.

Pear is an alkaline food, and its main component is carbohydrates, and contains sugars, organic acids, vitamins B and C, and a large amount of fiber.

Schisandra can taste five flavors, including sweet, bitter, sour, salty, and spicy, and contains ingredients such as sizandrine, gomisin, citral, malic acid, and citric acid to strengthen the heart, lower blood pressure, and increase immunity. It is mainly used as.

Bananas are rich in carbohydrates, vitamins A and C.

Pineapple contains a lot of vitamin C.

As seaweed, you can choose any one of kelp, seaweed, green seaweed, and tot.

Kelp contains a lot of carbohydrates such as manit and laminarin, and alginic acid, a component of the cell wall, contains amino acids such as iodine, vitamin B2, and glutamic acid, and contains a large amount of inorganic salts such as iodine, potassium, and calcium. .

Seaweed is rich in dietary fiber, potassium, calcium, and iodine, so you can expect excellent efficacy in postpartum cooking, constipation, obesity prevention, iron and calcium supplementation.

Green rape contains large amounts of protein, inorganic salts, and vitamins.

Hibiscus contains a large amount of inorganic salts such as calcium, iodine, and iron.

As described above, in the present invention, 6 to 10 parts by weight of either fruit powder or seaweed powder is added as an additive powder to supplement various nutrients such as vitamins and fiber that cannot be obtained from flour and starch.

In addition, in the above description, it has been described as an example that either fruit powder or seaweed powder is selected and used as the additive powder, but if necessary, fruit powder and seaweed powder may be mixed in a 1:1 ratio to be used as an additive powder.

* Step 2 *

The second step is a step of adding 10 to 20 parts by weight of an additive solution and 50 to 60 parts by weight of purified water to 100 parts by weight of the mixture obtained in the first step, and kneading to form a dough.

As an additive, fruit juice extracted from any one of apples, persimmons, pears, schizophrenia, bananas, and pineapples is used, or seaweed juice extracted from any one of kelp, seaweed, green seaweed, and tot is used.

When extracting fruit juice or seaweed juice, the selected fruit or seaweed is crushed finely and then the fruit juice or seaweed juice is extracted using a presser.

The fruit juice or seaweed juice extracted as described above is added to the prepared mixture as an additive solution, and 50 to 60 parts by weight of purified water is added to the mixture, followed by stirring and kneading to create a dough for making noodles. .

After the dough is completed, fermentation at room temperature for 12 to 24 hours can further increase the viscosity of the dough.

* Step 3 *

In the third step, the dough produced in the second step is extruded through an extruder for making cold noodles to produce noodles for cold noodles.

That is, the dough produced in the second step is put into a press-type noodle making machine and extruded to produce noodles for cold noodles.

Since the fruit powder (or seaweed powder) and fruit juice (or seaweed juice) are added to the existing dough for naengmyeon noodles manufactured in this way, it is possible to provide the nutrients of the fruit or seaweed to the noodles for naengmyeon. You can consume a variety of nutrients.

In addition, when eating naengmyeon, the flavor of the fruit oozes out from the noodles, so that consumers can feel the improved taste.

In addition, in the present invention, the additive powder is exemplified by selecting and adding either fruit powder or seaweed powder, but if necessary, fruit powder and seaweed powder may be mixed and added in a 1:1 ratio.

In addition, the addition solution was made to be added by mixing the fruit juice and seaweed juice 1:1.

In this way, if the added powder is mixed with fruit powder and seaweed powder, and the added liquid is mixed with fruit juice and seaweed juice, it is possible to expect the effect that more various nutrients can be added to the noodles for naengmyeon.

Claims (5)

A first step of producing a mixture by mixing 6 to 10 parts by weight of added powder and 10 to 15 parts by weight of starch to 100 parts by weight of flour;
A second step of adding 10 to 20 parts by weight of an additive solution and 50 to 60 parts by weight of purified water to 100 parts by weight of the mixture produced in the first step and kneading to form a dough;
A third step of extruding the dough produced in the second step through an extruder for making cold noodles to produce noodles for cold noodles; Consists of,
The added powder is either a fruit powder obtained by drying the fruit or a seaweed powder obtained by drying the seaweed.
The additive solution is either a fruit juice extracted from a fruit or a seaweed juice extracted from a seaweed.
The method of claim 1,
The fruit is apple, persimmon, pear, schisandra, banana, pineapple, characterized in that you can use any one of the fruit/seaweed-containing naengmyeon noodles manufacturing method.
The method of claim 1,
The seaweed is a method for producing cold noodles containing fruit/seaweed, characterized in that any one of kelp, seaweed, green onion, and tot can be used.
The method of claim 1,
In the first step, the added powder is a method for producing cold noodles containing fruit/seaweed, characterized in that a 1:1 mixture of fruit powder and seaweed powder is made.
The method of claim 1,
The additive solution used in the second step is a method for producing noodles for cold noodles containing fruit/seaweed, characterized in that a 1:1 mixture of fruit juice and seaweed juice is made.

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