KR100700066B1 - Manufacturing Method of Noodles Using Acorn Starch - Google Patents
Manufacturing Method of Noodles Using Acorn Starch Download PDFInfo
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- KR100700066B1 KR100700066B1 KR1020040071731A KR20040071731A KR100700066B1 KR 100700066 B1 KR100700066 B1 KR 100700066B1 KR 1020040071731 A KR1020040071731 A KR 1020040071731A KR 20040071731 A KR20040071731 A KR 20040071731A KR 100700066 B1 KR100700066 B1 KR 100700066B1
- Authority
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- South Korea
- Prior art keywords
- noodles
- acorn starch
- acorn
- starch
- water
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
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- 229920002472 Starch Polymers 0.000 title claims abstract description 30
- 235000019698 starch Nutrition 0.000 title claims abstract description 30
- 239000008107 starch Substances 0.000 title claims abstract description 30
- 235000012149 noodles Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000008213 purified water Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract 3
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims description 4
- 239000001263 FEMA 3042 Substances 0.000 claims description 4
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims description 4
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 claims description 4
- 229940033123 tannic acid Drugs 0.000 claims description 4
- 235000015523 tannic acid Nutrition 0.000 claims description 4
- 229920002258 tannic acid Polymers 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- 239000002351 wastewater Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 abstract description 8
- 238000004898 kneading Methods 0.000 abstract description 5
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 235000019606 astringent taste Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000219051 Fagopyrum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 244000305267 Quercus macrolepis Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 241000545744 Hirudinea Species 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- -1 is 100 Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
본 발명은 도토리 전분을 이용한 면류의 제조방법에 관한 것으로 도토리를 The present invention relates to a method for producing noodles using acorn starch.
탈피하여 공지의 도토리전분을 만드는 제1공정과 제1공정에서 얻어진 도토리전분을 100으로할 때, 식염0.5%가 첨가된 정제수 90∼130%를 80~100℃로 끓는 상태로 도토리전분과 함께 반죽기에 투입하여 반죽하는 제2공정과, 제2공정에서 얻어진 반죽된 도토리전분을 성형기에 투입하거나 롤러에 투입하여 수재비나 냉면 또는 국수와 같은 면류를 성형하는 공정으로 이루어져 밀가루를 전혀 혼합하지 아니하고도 쫄깃한 질감의 생성물을 얻을 수 있어 밀가루 대체식품으로, 식사대용은 물론 영양간식으로 또는건강식품으로 유용하다.When the acorn starch obtained in the first step and the first step of making known acorn starch by peeling is 100, kneading together with the acorn starch while boiling 90-130% of purified water added with 0.5% salt to 80-100 ° C. The second step of kneading by adding to the dough and the step of adding the kneaded acorn starch obtained in the second step into a molding machine or a roller to shape the noodles, such as the water costs, cold noodles or noodles, chewy without mixing the flour at all It can be used as a substitute for flour, as a substitute for meals, as a nutritious snack or as a health food because it can get a textured product.
도토리전분, 원심분리기, 성형기, 수제비, 국수, 냉면Acorn Starch, Centrifuge, Molding Machine, Sujebi, Noodles, Cold Noodles
Description
본 발명을 도토리 전분을 이용한 면류의 제조방법에 관한 것으로 특히 도토The present invention relates to a method for producing noodles using acorn starch,
리 전분을 100%로한 수재비나 냉면 또는 국수를 제조하는 방법에 관한 것이다. The present invention relates to a planting cost, cold noodles or noodles containing 100% of leech starch.
도토리(an acorn 學名:Quereus dentata)는 떡갈나무를 비롯한 졸참나무 따위An acorn (Quereus dentata) is an oak tree
의 참나무과의 나무에 열리는 열매를 통털어 칭하며, 특히 도토리는 녹말이 많아 도토리의 녹말로된 도토리묵은 우리나라 고유의 전통 음식중의 하나이며, 궁중요리It is called the fruit of the oak tree of the family, and the acorns have a lot of starch, and the acorn jelly made of starch of the acorn is one of the traditional foods unique to Korea.
에서는 말린 도토리묵으로 볶음이나 전골요리를 만들었다고 전하는 것으로 오래 전부터 전해져오는 식품중의 하나이다.Is said to make stir-fried or hot pot dishes with dried acorn jelly, which is one of the foods that have been around for a long time.
그러나 도토리의 떫은 맛의 정도는 종류에 따라 다르며, 그 맛의 정도에 따However, the astringent taste of acorns varies depending on the type and the degree of taste.
라 식용으로되는 빈도가 다르다. 따라서 종래 도토리의 떫은 맛을 없애고 맷돌에 D) Frequency of food is different. Therefore, to remove the astringent taste of conventional acorns,
갈아 자루에 짜서 묵을 만드는 것이 알려져 있다. It is known to grind and squeeze sack.
따라서 상기와 같은 떫은 맛은 전분속에 함유되어 있는 탄닌산(Tannic Acid)Therefore, such astringent taste is tannic acid contained in starch (Tannic Acid)
에 의한 것으로 폴리페놀성의 복잡한 유기 화합물로 수용성이며, 수렴성을 갖는 담Polyphenolic complex organic compound, water soluble and astringent
황색의 비결정물질로 순수 탄닌산은피부에 대한 1차 자격(刺激)은 없으나 흡수되어 Yellow amorphous material, pure tannic acid has no primary qualification for skin but is absorbed
간장질환을 일으킬 수 있는 물질이므로 도토리를 물에 수시간 침지하여 우려내어 묵을 만들어 식용으로 이용되었으나 쫄깃한 질감이 없는 것이 결점이다.Because it is a substance that can cause liver disease, the acorns were immersed in water for several hours to make jelly, which was used for food, but lacks the chewy texture.
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따라서 종래 밀가루를 주원료로 여기에 도토리전분이나 메밀가루등을 10∼Therefore, wheat flour, buckwheat flour, etc.
20%첨가한 제품은 알려진바 있으나 본 발명에서와 같은 밀가루를 전혀 혼합하지 아니하고 순수한 도토리 전분만으로된 수재비나 냉면 및 국수는 전혀 알려진바 없다. 20% added products are known, but no flour or cold noodles and noodles made of pure acorn starch without mixing the flour as in the present invention is not known at all.
본 발명은 종래와 같은 쫄깃한 질감이 없는 것을 개량하여 쫄깃한 도토리냉The present invention improved the thing without the chewy texture like the conventional chewy acorn
면이나 도토리국수를 제공코자하는 것으로 이를 해결하기 위한 노력의 결과 얻어진 To provide noodles or acorn noodles, the result of efforts to solve them
것으로 도토리 전분을 반죽할 때 찬물로 배합하면 반죽이 전혀 되지 않지만 약간의 When kneading acorn starch with cold water
식염과 정제수로되는 80~100℃의 끓는 물로 반죽을 해야 쫄깃한 도토리 면류를 Knead acorn noodles with kneading with boiling water of 80 ~ 100 ℃ with salt and purified water.
얻을 수 있음을 알게 되었다. 이와 같은 사실은 어떠한 문헌이나 구전으로도 아직 I found that I could get it. This fact is not yet available in any literature or
알려진바 없다.None known.
상기에서 도토리전분은 도토리를 탈피하여 15~25℃의 상온하의 물에 5~10시간 침지하여 탄닌산을 우려낸 것을 의미하며, 주원료인 도토리전분을 100으로 할 때 식염0.5%가 첨가된 정제수 90∼130%를 80~100℃의 끓는 상태에서 상기한 도토리전분과 함께 5~15분간 반죽함을 특징으로 하는 것이다.The acorn starch in the above means that the tannin acid was soaked by dipping the acorn in water at a temperature of 15 to 25 ° C. for 5 to 10 hours, and when the acorn starch, which is the main raw material, is 100, purified water 90 to 130 with 0.5% salt added. It is characterized in that kneading with acorn starch for 5 to 15 minutes in a boiling state of 80 ~ 100 ℃%.
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상기에서 도토리전분을 단독 주원료로 하고 있으나 주원료 외에도 메밀가루, 청포전분, 올방개의 전분으로도 할 수 있고 도토리전분과 임의 배합비율로 혼합할 수도 있음은 물론이다.The acorn starch is used as the main raw material in the above, but in addition to the main raw material, it can be made of buckwheat flour, green starch, or starch of starch, and can also be mixed with acorn starch in an arbitrary ratio.
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이하 본 발명을 실시예에 따라 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to Examples.
실시예Example
[제1공정] 질좋은 도토리를 탈피하고, 탈피된 도토리를 상온 15~25℃의 물에 5~10시간 침지하여 떫은 탄닌산을 우려내고 약 80∼120메쉬로 분쇄하여 원심분리기를 이용하여 전분을 추출한 다음, 실온하에 자연 건조 또는 건조기에 넣어 건조한 다음 도토리전분을 얻음은 공지와 같은 것이다.[Step 1] Peel out the good acorns, immerse the stripped acorns in water at room temperature of 15-25 ℃ for 5-10 hours, boil out the tannin acid, and grind it to about 80-120 mesh. Extraction, followed by natural drying at room temperature or drying in a dryer to obtain acorn starch is as known.
[제2공정] 상기 제1공정에서 얻어진 건조된 도토리전분을 100으로 할 때 식염0.5%가 첨가된 정제수 90∼130%를 80~100℃의 끓는 상태에서 상기한 도토리전분과 함께 반죽기에 넣고 5~15분간 반죽을 한다.[Step 2] When the dried acorn starch obtained in the first step was 100, 90-130% of purified water added with 0.5% salt was added to the kneader together with the acorn starch in the boiling state at 80-100 ° C. Knead for 15 minutes.
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[제3공정] 상기 제2공정에서 얻어진 반죽된 생성물을 수재비 성형기에 투입[Third Step] The kneaded product obtained in the second step is introduced into a water reserving machine.
하여 수재비를 성형하거나 압출기에 넣어 면류를 압출 성형한다. By shaping the water-render ratio or put into an extruder to extrude the noodles.
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상기한 바와 같이 본 발명에 의하면, 밀가루를 전혀 혼합하지 않고 순수 As described above, according to the present invention, pure water is not mixed at all.
100%의 도토리 전분만으로된 제품은 본 발명이 최초이며, 밀가루의 대체상품으로 The product made with 100% acorn starch is the first in the present invention, and is an alternative to wheat flour.
또 식사 대용으로 또는 영양 간식이나, 건강식품으로 널리 이용할 수 있어 국민 건강면에서나 산업적으로도 유용한 발명인 것이다.In addition, it can be widely used as a substitute for meals or as a nutritious snack or health food, and thus is a useful invention both in terms of public health and industrially.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040071731A KR100700066B1 (en) | 2004-09-08 | 2004-09-08 | Manufacturing Method of Noodles Using Acorn Starch |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040071731A KR100700066B1 (en) | 2004-09-08 | 2004-09-08 | Manufacturing Method of Noodles Using Acorn Starch |
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| Publication Number | Publication Date |
|---|---|
| KR20050059404A KR20050059404A (en) | 2005-06-20 |
| KR100700066B1 true KR100700066B1 (en) | 2007-03-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020040071731A Expired - Fee Related KR100700066B1 (en) | 2004-09-08 | 2004-09-08 | Manufacturing Method of Noodles Using Acorn Starch |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180113388A (en) | 2017-04-06 | 2018-10-16 | 우경제 | Method for manufacturing muk noodles and composition |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102986769A (en) * | 2012-12-17 | 2013-03-27 | 张强 | Method for preparing wild acorn dough skins |
| CN103976267B (en) * | 2014-05-30 | 2015-09-09 | 洛阳本草生物制药股份有限公司 | A kind of preparation technology of acorn nut kudzuvine root fine dried noodles |
| KR101690478B1 (en) * | 2015-06-26 | 2016-12-28 | 임지홍 | Manufacturing method of acorn kalguksu |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910017972A (en) * | 1990-04-04 | 1991-11-30 | 김공남 | Manufacturing method of acorn processed food |
| KR920007552A (en) * | 1990-10-30 | 1992-05-27 | 이성빈 | Noodles made from acorns and their manufacturing method |
-
2004
- 2004-09-08 KR KR1020040071731A patent/KR100700066B1/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR910017972A (en) * | 1990-04-04 | 1991-11-30 | 김공남 | Manufacturing method of acorn processed food |
| KR920007552A (en) * | 1990-10-30 | 1992-05-27 | 이성빈 | Noodles made from acorns and their manufacturing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180113388A (en) | 2017-04-06 | 2018-10-16 | 우경제 | Method for manufacturing muk noodles and composition |
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| Publication number | Publication date |
|---|---|
| KR20050059404A (en) | 2005-06-20 |
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