KR101070298B1 - Method for manufacturing noodles using black rice - Google Patents
Method for manufacturing noodles using black rice Download PDFInfo
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- KR101070298B1 KR101070298B1 KR1020100124340A KR20100124340A KR101070298B1 KR 101070298 B1 KR101070298 B1 KR 101070298B1 KR 1020100124340 A KR1020100124340 A KR 1020100124340A KR 20100124340 A KR20100124340 A KR 20100124340A KR 101070298 B1 KR101070298 B1 KR 101070298B1
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 79
- 235000012149 noodles Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 101
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- 239000000843 powder Substances 0.000 claims abstract description 23
- 238000001556 precipitation Methods 0.000 claims abstract description 21
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 18
- 238000004898 kneading Methods 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 229920001592 potato starch Polymers 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 9
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- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 9
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims description 46
- 241000234282 Allium Species 0.000 claims description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 16
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- 235000015278 beef Nutrition 0.000 claims description 9
- 239000001728 capsicum frutescens Substances 0.000 claims description 9
- 235000021189 garnishes Nutrition 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 8
- 240000000599 Lentinula edodes Species 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 7
- 235000002767 Daucus carota Nutrition 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000000832 Ayote Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000015136 pumpkin Nutrition 0.000 claims description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 4
- 241000269838 Thunnus thynnus Species 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 150000007523 nucleic acids Chemical class 0.000 claims description 4
- 102000039446 nucleic acids Human genes 0.000 claims description 4
- 108020004707 nucleic acids Proteins 0.000 claims description 4
- 229940074404 sodium succinate Drugs 0.000 claims description 4
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 240000001980 Cucurbita pepo Species 0.000 claims description 3
- 125000000129 anionic group Chemical group 0.000 claims description 3
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims description 2
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 241001474374 Blennius Species 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 230000006698 induction Effects 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 230000001376 precipitating effect Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 8
- 241000209140 Triticum Species 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000013049 sediment Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 3
- 241000219122 Cucurbita Species 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000010866 blackwater Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Images
Classifications
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Noodles (AREA)
Abstract
본 발명은 흑미를 분쇄하고 분쇄된 흑미에 90∼100℃의 물을 넣어 불리는 흑미불림단계와, 흑미불림단계에 의해 불린 흑미로부터 시간간격을 두고서, 물을 제거 후 다시 물을 붓는 과정을 다수에 걸쳐서 실시함으로써 침전 및 전분을 배출시키고, 발효를 유도시키며, 물을 제거하여 건조시켜서 다시 분쇄하는 흑미침전및재분쇄단계와, 쌀을 분쇄하고, 분쇄된 쌀에 90∼100℃의 물을 넣어 불리는 쌀불림단계와, 쌀불림단계에 의해 불린 쌀로부터 시간간격을 두고서, 물을 제거 후 다시 물을 붓는 과정을 다수에 걸쳐서 실시함으로써 침전 및 전분을 배출시키고, 발효를 유도시키며, 물을 제거하여 건조시켜서 다시 분쇄하는 쌀침전및재분쇄단계와,
상기 쌀침전및재분쇄단계를 마친 쌀가루와 흑미침전및재분쇄단계를 마친 흑미가루와 감자전분과 밀가루를 섞어 반죽하되, 쌀가루 : 흑미가루 : 감자전분 : 밀가루 : 물이 2.4㎏ : 1.6∼2.0㎏ : 1.8∼2.2㎏ : 2.5~3.1㎏ : 2.5~3ℓ의 비율로 혼합되며, 물에 소금, 탄산수소나트륨, 청주, 탄산나트륨을 반죽전에 미리 희석하되, 물 : 소금 : 탄산수소나트륨 : 청주 : 탄산나트륨이 2.5~3ℓ : 4~6g : 2~4g : 180~220㎖ : 1~3g을 비율로 혼합되는 반죽단계와, 반죽단계에 의해 반죽된 반죽물을 면으로 제조하는 제면단계와, 제면단계에 의해 제조된 면을 끓는 물에 데친 다음, 육수를 붓는 육수제공단계를 포함하는 흑미를 이용한 국수 제조방법에 관한 것이다.
본 발명에 따르면, 흑미의 특성상 매끄럽게 빠지지 못하는 단점을 해결하여 음식으로서 가치를 높임과 아울러 제조를 용이하도록 하고, 풍미와 영양이 뛰어나도록 하고자 한다.The present invention is to crush the black rice and put the water of 90 ~ 100 ℃ in the crushed black rice, called black rice soaking step, and the black rice soaked by the black rice soaking step at a time interval, remove water and then pour water again in many Black rice precipitating and regrinding step of discharging sediment and starch, inducing fermentation, removing water, drying and crushing again, and crushing rice and putting water of 90-100 ℃ The rice soaking step and the rice soaked by the rice soaking step are carried out over a plurality of times after removing water and pouring water again to discharge precipitation and starch, induce fermentation, and remove water to dry Rice precipitating and regrinding step of crushing again,
The rice powder and the black rice powder and the potato starch and the flour, which have completed the rice precipitation and regrinding step, are kneaded, but the rice flour: black rice flour: potato starch: wheat flour: 2.4kg: 1.6 to 2.0kg: 1.8 to 2.2 kg: 2.5 to 3.1 kg: 2.5 to 3 L, mixed with water, salt, sodium bicarbonate, sake, sodium carbonate before kneading, water: salt: sodium bicarbonate: sake: sodium carbonate 2.5 ~ 3ℓ: 4 ~ 6g: 2 ~ 4g: 180 ~ 220ml: 1 ~ 3g mixing step, the dough step kneading dough prepared by the noodle step and the noodle step manufactured by noodle step It is related to a noodle manufacturing method using black rice, including boiled broth after pouring boiled noodles in boiling water and pouring broth.
According to the present invention, to solve the disadvantage that can not fall smoothly due to the characteristics of the black rice to increase the value as a food and to facilitate the manufacture, to improve the flavor and nutrition.
Description
본 발명은 흑미의 특성상 매끄럽게 빠지지 못하는 단점을 해결하여 음식으로서 가치를 높임과 아울러 제조를 용이하도록 하고, 풍미와 영양이 뛰어나도록 하기 위한 흑미를 이용한 국수 제조방법에 관한 것이다.
The present invention relates to a noodle manufacturing method using black rice to solve the disadvantage that can not fall smoothly due to the characteristics of the black rice to increase the value as a food as well as to facilitate the manufacture, and excellent flavor and nutrition.
일반적으로, 국수는 면이라고 하며, 밀가루, 메밀가루, 감자녹말 등을 반죽하여 얇게 밀어서 가늘게 썰든지, 국수틀에서 가늘게 뽑아낸 것을 국물에 말거나 비벼 먹는 음식을 말한다. In general, noodles are called noodles, kneading flour, buckwheat flour, potato starch, etc., thinly pushed thinly, or refers to the food that is thinly extracted from the soup frame or eaten.
한편, 지역에는 유명한 토속 음식이 있는데, 토속 음식에는 국수뿐만 아니라 다양한 음식이 존재하고 있으며, 이들 토속 음식의 대부분은 그 지방에서 대표적으로 생산되는 재료를 사용하여 제조되는 것이 보통이다. On the other hand, there are famous local foods in the area, and there are various foods as well as noodles in the local foods, and most of these local foods are usually manufactured using ingredients produced in the province.
이와 같은 토속 음식 중에서 흑미를 사용하여 면을 뽑아서 육수와 함께 고명을 곁들여서 제조되는 흑미를 이용한 국수가 있었다.Noodles using black rice, which were prepared by using black rice and picking noodles, served with garnish and garnish.
그러나, 이러한 국수는 흑미의 특성상 매끄럽게 빠지지 못하는 단점으로 인해 제조에 어려움이 있으며, 이로 인해 음식으로서 가치를 저하시키는 문제점을 가지고 있으며, 이를 개선할 수 있는 제조 방법의 개발이 필요하게 되었다.
However, such noodles have difficulty in manufacturing due to the drawback of not being smoothly drawn due to the characteristics of black rice, which has a problem of degrading the value as food, it is necessary to develop a manufacturing method that can improve this.
본 발명은 상기한 바와 같은 종래의 흑미 국수는 대한 문제점을 해결하기 위한 것으로서, 흑미의 특성상 매끄럽게 빠지지 못하는 단점을 해결하여 음식으로서 가치를 높임과 아울러 제조를 용이하도록 하고, 풍미와 영양이 뛰어나도록 하고자 한다.
The present invention is to solve the problem for the conventional black rice noodles as described above, to solve the disadvantage that does not fall smoothly due to the characteristics of the black rice to increase the value as a food, and to facilitate the manufacture, to improve the flavor and nutrition do.
상기 목적을 달성하기 위한 본 발명의 일측면에 따르면, 흑미를 분쇄하고 분쇄된 흑미에 90∼100℃의 물을 넣어 불리는 흑미불림단계와, 상기 흑미불림단계에 의해 불린 흑미로부터 시간간격을 두고서, 물을 제거 후 다시 물을 붓는 과정을 다수에 걸쳐서 실시함으로써 침전 및 전분을 배출시키고, 발효를 유도시키며, 물을 제거하여 건조시켜서 다시 분쇄하는 흑미침전및재분쇄단계와, 쌀을 분쇄하고, 분쇄된 쌀에 90∼100℃의 물을 넣어 불리는 쌀불림단계와, 상기 쌀불림단계에 의해 불린 쌀로부터 시간간격을 두고서, 물을 제거 후 다시 물을 붓는 과정을 다수에 걸쳐서 실시함으로써 침전 및 전분을 배출시키고, 발효를 유도시키며, 물을 제거하여 건조시켜서 다시 분쇄하는 쌀침전및재분쇄단계와, 상기 쌀침전및재분쇄단계를 마친 쌀가루와 상기 흑미침전및재분쇄단계를 마친 흑미가루와 감자전분과 밀가루를 섞어 반죽하되, 쌀가루 : 흑미가루 : 감자전분 : 밀가루 : 물이 2.4㎏ : 1.6∼2.0㎏ : 1.8∼2.2㎏ : 2.5~3.1㎏ : 2.5~3ℓ의 비율로 혼합되며, 상기 물에 소금, 탄산수소나트륨, 청주, 탄산나트륨을 반죽전에 미리 희석하되, 물 : 소금 : 탄산수소나트륨 : 청주 : 탄산나트륨이 2.5~3ℓ : 4~6g : 2~4g : 180~220㎖ : 1~3g을 비율로 혼합되는 반죽단계와, 상기 반죽단계에 의해 반죽된 반죽물을 면으로 제조하는 제면단계와, 상기 제면단계에 의해 제조된 면을 끓는 물에 데친 다음, 육수를 붓는 육수제공단계를 포함할 수 있다.According to one aspect of the present invention for achieving the above object, by grinding the black rice and put the water of 90 ~ 100 ℃ in the crushed black rice called black rice soaking step, with a time interval from the black rice called by the black rice soaking step, The process of pouring water again after removing the water is carried out in a large number of times to discharge the precipitate and starch, to induce fermentation, to remove the water, and to dry and re-crush the black rice precipitating and regrinding step, and to crush rice, The rice soaking step, which is put water at 90 to 100 ° C. in the rice, and the rice soaked by the rice soaking step at a time interval, removes water and pours water again to carry out a process of precipitation and starch. Discharged, induces fermentation, removes water, dries and grinds again, and the rice precipitation and regrinding step, the rice powder and the black rice which have completed the rice precipitation and regrinding step Kneaded black rice flour, potato starch and flour after the pre-regrinding step, rice flour: black rice flour: potato starch: wheat flour: water 2.4㎏: 1.6-2.0kg: 1.8-2.2kg: 2.5-3.1kg: 2.5 ~ It is mixed in a ratio of 3 L, and the salt, sodium bicarbonate, sake, sodium carbonate in the water before dilution before kneading, water: salt: sodium bicarbonate: sake: sodium carbonate 2.5-3 l: 4-6 g: 2-4 g: 180 ~ 220ml: 1 ~ 3g of the mixing step of mixing the ratio, the noodle step of preparing the dough kneaded by the kneading step, and the noodles prepared by the noodle step boiled in boiling water, It may include a broth providing step of pouring the broth.
상기 흑미불림단계 및 상기 쌀불림단계는, 흑미 또는 쌀이 물과 이루는 비율이 10㎏ : 5∼7ℓ인 것을 특징으로 한다.The black rice soaking step and the rice soaking step, the ratio of black rice or rice to water is characterized in that the 10kg: 5-7L.
상기 흑미침전및재분쇄단계 및 상기 쌀침전및재분쇄단계는, 상기 불린 흑미 또는 쌀로부터 22∼26시간의 간격을 두고서 물을 제거 후 다시 물을 붓는 과정을 2∼5회에 걸쳐서 실시하는 것을 특징으로 한다.The black rice precipitating and regrinding step and the rice precipitation and regrinding step are performed to remove water from the soaked black rice or rice at intervals of 22 to 26 hours and then pour water again two to five times. It features.
상기 반죽단계는, 상기 물이 음이온 알칼리수인 것을 특징으로 한다.The kneading step is characterized in that the water is anionic alkaline water.
상기 제면단계는, 상기 반죽물을 상온에서 1∼2일 방치시키고, 방치된 반죽물을 60∼80mm의 길이를 가진 면으로 제조한 다음, 상기 면을 100℃ 물에 5∼7초 정도 데친 후 0∼15℃ 물로 씻어내고, 이를 100℃ 물에 1∼3초 데칠 수 있다.In the noodle making step, the dough is left at room temperature for 1 to 2 days, and the left dough is made into a cotton having a length of 60 to 80 mm, and then the surface is boiled in 100 ° C. for 5 to 7 seconds. Rinse with 0-15 ° C. water and boil it in 100 ° C. water for 1-3 seconds.
상기 육수제공단계에서 상기 육수는, 물 100ℓ를 기준으로, 통대파 3∼5개, 양파 2∼4개, 무 350∼450g, 마늘 60∼80g, 다시마 1∼2개, 참다랑어 훈제 40∼60g을 물에 넣어 끓이되, 9∼11분 동안 삶은 1.3∼1.7㎏의 소고기를 함께 넣어서 육수가 되도록 끓인 다음, 상기 육수로부터 익은 소고기와 함께 물에 넣어진 재료들을 건져내고, 상기 육수에 국간장 1.0∼1.4ℓ, 고추가루 1.3∼1.7g, 후추 1∼3g, 다랑어 가루 0.5∼1.5g, 설탕 3∼5g, 우유분말 2∼4g, 호박산나트륨 0.5∼1.5g, 핵산 0.5∼1.5g을 넣어 끓여서 식힌 것을 특징으로 한다. In the broth providing step, the broth is 3 to 5 whole leeks, 2 to 4 onions, 350 to 450 g of radish, 60 to 80 g of garlic, 1 to 2 kelp, and 40 to 60 g of bluefin tuna based on 100 l of water. Put boiled in water, and boil for 1.3 to 1.7 kg of beef boiled for 9 to 11 minutes together to make a broth. ～ 1.4ℓ, red pepper powder 1.3 ~ 1.7g, black pepper 1 ~ 3g, tuna powder 0.5 ~ 1.5g, sugar 3 ~ 5g, milk powder 2 ~ 4g, sodium succinate 0.5 ~ 1.5g, nucleic acid 0.5 ~ 1.5g It is characterized by.
상기 육수제공단계는, 상기 면에 상기 육수와 함께 다대기와 고명을 넣으며, 상기 다대기는 양파 5∼7개, 호박 1∼3개, 당근 1∼2개를 각각 체썰어 고추기름 180∼220㎖를 넣은 후 다진 마늘 1~3수저를 넣어 1∼3분간 볶은 다음, 볶은 결과물에 당근을 넣고, 2∼4분후 호박을 넣고, 1∼3분후 양파를 넣고, 고추가루 350∼450g을 넣은 다음, 약불에 2∼4분간 볶아서 식힌 것이며, 상기 고명은 말린 표고버섯 3∼5㎏을 45∼55℃ 물에 1.5∼2.5시간 불린 후 2∼4회 씻은 다음, 상기 표고버섯의 줄기를 제거한 후 센불에 18∼22분 끓인 다음, 이를 팬에 식용유를 두르고, 진간장 130∼170g을 넣어 볶은 것과, 목이버섯을 45∼55℃ 물에 불려 버섯뿌리를 제거한 다음, 씻어서 데친 후 잘라서 100℃ 물에 데친 후 수분을 제거한 것으로 이루어지는 것을 특징으로 한다.
In the broth providing step, put the swelling and garnish with the broth on the side, the chopped sieve 5 ~ 7 onions, 1 to 3 pumpkins, 1 to 2 carrots, respectively, pepper oil 180 ~ 220ml Add 1 ~ 3 spoons of minced garlic and fry for 1 to 3 minutes, then add carrots to the roasted product, add pumpkin after 2 to 4 minutes, add onion after 1 to 3 minutes, add 350 to 450 g of red pepper powder 2 to 4 minutes to cool, and the garnish 3 to 5 kg of dried shiitake mushrooms at 45 to 55 ℃ water for 1.5 to 2.5 hours, washed 2 to 4 times, and then removed the stems of shiitake mushrooms 18 ~ Boil for 22 minutes, put cooking oil in a pan, add 130-170 g of soy sauce, stir-fry, and soy mushrooms soaked in water at 45-55 ℃ to remove mushroom roots, wash, boil, cut, boil in water at 100 ℃, remove moisture It is characterized by consisting of.
본 발명에 따른 흑미를 이용한 국수 제조방법에 의하면, 흑미의 특성상 매끄럽게 빠지지 못하는 단점을 해결하여 음식으로서 가치를 높일 수 있고, 풍미와 영양이 뛰어나다.
According to the noodle manufacturing method using the black rice according to the present invention, it is possible to increase the value as a food by solving the disadvantage that does not fall smoothly due to the characteristics of the black rice, it is excellent in flavor and nutrition.
도 1은 본 발명에 따른 흑미를 이용한 국수 제조방법을 도시한 흐름도이다.1 is a flowchart illustrating a noodle production method using black rice according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하기로 한다. 또한, 본 발명의 실시예는 당해 기술 분야에서 통상의 지식을 가진 자에게 본 발명을 더욱 완전하게 설명하기 위하여 제공되는 것이며, 하기 실시예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예에 한정되는 것은 아니다. Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In addition, the embodiments of the present invention are provided to more fully explain the present invention to those skilled in the art, the following examples may be modified in various other forms, the scope of the present invention Is not limited to the following examples.
도 1은 본 발명에 따른 흑미를 이용한 국수 제조방법을 도시한 흐름도이다.1 is a flowchart illustrating a noodle production method using black rice according to the present invention.
도 1에 도시된 바와 같이, 본 발명에 따른 흑미를 이용한 국수 제조방법은 흑미를 분쇄하여 물에 불리는 흑미불림단계(S11)와, 흑미를 전분 배출과 발효 유도하는 흑미침전및재분쇄단계(S12)와, 쌀을 분쇄하여 물에 불리는 쌀불림단계(S13)와, 쌀을 전분 배출과 발효 유도하는 쌀침전및재분쇄단계(S14)와, 쌀가루와 흑미가루 등을 반죽하는 반죽단계(S15)와, 반죽물을 면으로 제조하는 제면단계(S16)와, 면에 육수를 붓는 육수제공단계(S17)를 포함할 수 있다. 한편, 본 발명에 따른 흑미를 이용한 국수 제조방법은 흑미불림단계(S11)와 흑미침전및재분쇄단계(S12)가 쌀불림단계(S13)와 쌀침전및재분쇄단계(S14)에 반드시 우선할 필요는 없으며, 이들 단계에 후속으로 실시되거나 동시에 실시될 수도 있다. As shown in Figure 1, the noodle manufacturing method using the black rice according to the present invention is a black rice soaking step (S11) called black water by grinding the black rice, and black rice precipitation and regrind step (S12) to induce black rice starch discharge and fermentation ), A rice soaking step (S13), which is called water by crushing rice, a rice precipitation and regrinding step (S14) for inducing the discharge of starch and fermenting rice, and a kneading step (S15) for kneading rice flour and black rice flour. And, it may include a noodle making step (S16) for producing the dough and the broth to give the broth to the noodles (S17). On the other hand, noodle production method using black rice according to the present invention black rice soaking step (S11) and black rice precipitation and regrinding step (S12) must take precedence over rice soaking step (S13) and rice precipitation and regrinding step (S14). There is no need and may be carried out subsequent to these steps or simultaneously.
흑미불림단계(S11)에 의하면, 분쇄기를 사용하여 흑미를 20㎏ 정도 분쇄하고, 분쇄된 흑미에 90∼100℃, 예컨대 95℃의 물을 넣어 불린다.According to the soaked black rice step (S11), the black rice is pulverized by about 20 kg using a grinder, and 90-100 degreeC, for example, 95 degreeC water, is called to the grind | pulverized black rice.
흑미침전및재분쇄단계(S12)에 의하면, 흑미불림단계(S11)에 의해 불린 흑미로부터 시간간격을 두고서, 물을 제거 후 다시 물을 붓는 과정을 다수에 걸쳐서 실시함으로써 침전 및 전분을 배출시키고, 발효를 유도시키며, 물을 제거하여 건조시켜서 분쇄기를 사용하여 다시 분쇄한다.According to the black rice precipitating and regrinding step (S12), at a time interval from the black rice called by the black rice soaking step (S11), the water is removed and then the water is poured again to carry out a process of pouring the water over a large number of precipitates and starches, Induce fermentation, remove water, dry and grind again using a grinder.
쌀불림단계(S13)에 의하면, 쌀을 분쇄기를 사용하여 분쇄하고, 분쇄된 쌀에 90∼100℃, 예컨대 95℃의 물을 넣어 불린다.According to the soaking step (S13), the rice is pulverized using a grinder, and water is called by putting water of 90 to 100 ° C, for example, 95 ° C, into the pulverized rice.
쌀침전및재분쇄단계(S14)에 의하면, 쌀불림단계(S13)에 의해 불린 쌀로부터 시간간격을 두고서, 물을 제거 후 다시 물을 붓는 과정을 다수에 걸쳐서 실시함으로써 침전 및 전분을 배출시키고, 발효를 유도시키며, 물을 제거하여 건조시켜서 분쇄기를 사용하여 다시 분쇄한다.According to the rice precipitating and regrinding step (S14), with a time interval from the rice called by the rice soaking step (S13), by removing the water and then pouring the water again through a plurality of processes to discharge the precipitate and starch, Induce fermentation, remove water, dry and grind again using a grinder.
한편, 흑미불림단계(S11) 및 쌀불림단계(S13)는 흑미 또는 쌀이 물과 이루는 비율이 10㎏ : 5∼7ℓ일 수 있으며, 일례로 흑미 또는 쌀 10㎏에 물 6ℓ를 넣어 불릴 수 있다. On the other hand, black rice soaking step (S11) and rice soaking step (S13) may be 10kg: 5-7L of black rice or rice with water, for example, may be called by putting 6L of water in 10kg of black rice or rice. .
또한, 흑미침전및재분쇄단계(S12) 및 쌀침전및재분쇄단계(S14)는 불린 흑미 또는 쌀로부터 22∼26시간, 예컨대 24시간의 간격을 두고서 물을 제거 후 다시 물을 붓는 과정을 2∼5회, 일예로 3회에 걸쳐서 실시할 수 있다.In addition, black rice precipitation and regrinding step (S12) and rice precipitation and regrinding step (S14) is a process of pouring water again after removing water from the soaked black rice or rice at an interval of 22 to 26 hours, for example, 24 hours. It can carry out-5 times and three times as an example.
반죽단계(S15)에 의하면, 쌀침전및재분쇄단계(S14)를 마친 쌀가루와 흑미침전및재분쇄단계(S12)를 마친 흑미가루와 감자전분과 밀가루를 섞어 반죽하되, 쌀가루 : 흑미가루 : 감자전분 : 밀가루 : 물이 2.4㎏ : 1.6∼2.0㎏ : 1.8∼2.2㎏ : 2.5~3.1㎏ : 2.5~3ℓ의 비율로 혼합되며, 물에 소금, 탄산수소나트륨, 청주, 탄산나트륨을 반죽전에 미리 희석하되, 물 : 소금 : 탄산수소나트륨 : 청주 : 탄산나트륨이 2.5~3ℓ : 4~6g : 2~4g : 180~220㎖ : 1~3g을 비율로 혼합된다. 여기서, 일례로 쌀가루 2.4㎏에 흑미가루 1.8㎏, 감자전분 2.0㎏, 밀가루 2.8㎏, 물 2.5~3ℓ를 혼합하여 반죽할 수 있으며, 물의 경우 계절에 따라 약간의 차이를 둘 수 있다. 또한, 일례로 반죽용 물로서, 물 2.5~3ℓ에 소금 5g, 탄산수소나트륨 3g, 청주 200㎖, 탄산나트륨 2g을 희석해서 사용할 수 있다.According to the kneading step (S15), the rice powder after the rice precipitation and regrinding step (S14) and the black rice powder and the potato starch and the flour which have finished the black rice precipitation and regrinding step (S12) are mixed and kneaded. : Flour: Water 2.4 kg: 1.6-2.0 kg: 1.8-2.2 kg: 2.5-3.1 kg: 2.5-3 L, mixed with water, salt, sodium bicarbonate, sake, sodium carbonate in advance before kneading, Water: Salt: Sodium bicarbonate: Cheongju: Sodium carbonate 2.5 ~ 3ℓ: 4 ~ 6g: 2 ~ 4g: 180 ~ 220ml: 1 ~ 3g Here, for example, 2.4 kg of rice flour, 1.8 kg of black rice flour, 2.0 kg of potato starch, 2.8 kg of flour, 2.5 to 3 liters of water can be mixed and kneaded, and water may have a slight difference depending on the season. For example, as water for kneading, 5 g of salt, 3 g of sodium bicarbonate, 200 ml of sake, and 2 g of sodium carbonate can be diluted and used in 2.5 to 3 liters of water.
또한, 반죽단계(S15)에서 물은 음이온 알칼리수일 수 있으며, 물의 온도는 상온일 수 있다.In addition, the water in the kneading step (S15) may be anionic alkali water, the temperature of the water may be room temperature.
제면단계(S16)에 의하면, 반죽단계(S15)에 의해 반죽된 반죽물을 면으로 제조한다. 또한, 제면단계(S16)는 반죽물을 상온에서 1∼2일, 예컨대 1일 동안 방치시키고, 방치된 반죽물을 60∼80mm의 길이, 예컨대 70mm의 길이를 가진 면으로 썰어서 제조한 다음, 면을 끓는 물, 즉 100℃ 가마물에 5∼7초 정도 데친 후, 얼음물, 예컨대 0∼15℃ 물로 씻어내고, 이를 100℃ 물에 1∼3초, 에컨대 2초 정도 데칠 수 있다.According to the noodle making step (S16), the dough kneaded by the kneading step (S15) is made of cotton. In addition, the noodle making step (S16) is prepared by leaving the dough at room temperature for 1 to 2 days, such as 1 day, and cutting the left dough to a length having a length of 60 to 80mm, for example, 70mm, After boiling for 5 to 7 seconds in boiling water, that is, 100 ° C kiln water, it can be washed with ice water, such as 0 to 15 ° C water, it can be boiled in 100 ° C water for 1 to 3 seconds, for example about 2 seconds.
육수제공단계(S17)에 의하면, 제면단계(S16)에 의해 제조된 면을 끓는 물에 데친 다음, 육수를 붓게 된다. 여기서, 육수는 물 100ℓ를 기준으로, 통대파 3∼5개, 양파 2∼4개, 무 350∼450g, 마늘 60∼80g, 다시마 1∼2개, 참다랑어 훈제 40∼60g을 물에 넣어 끓이되, 9∼11분 동안 삶은 1.3∼1.7㎏의 소고기를 함께 넣어서 육수가 되도록 끓인 다음, 육수로부터 익은 소고기와 함께 물에 넣어진 재료들을 건져내고, 육수에 국간장 1.0∼1.4ℓ, 고추가루 1.3∼1.7g, 후추 1∼3g, 다랑어 가루 0.5∼1.5g, 설탕 3∼5g, 우유분말 2∼4g, 호박산나트륨 0.5∼1.5g, 핵산 0.5∼1.5g을 넣어 끓여서 식힌 것이다. According to the broth providing step (S17), the noodles prepared by the noodle making step (S16) is boiled in boiling water, and then the broth is poured. Here, the broth is boiled in water by adding 3-5 large onions, 2-4 onions, 350-450 g radish, 60-80 g garlic, 1-2 kelp and 40-60 g smoked bluefin tuna. Then, boil 1.3-1.7 kg of beef boiled for 9-11 minutes together and boil the broth, and then take out the ingredients in the water with the ripe beef from the broth, and then add 1.0-1.4ℓ of soy sauce to the broth and red pepper powder 1.3 ~ 1.7g, pepper 1-3g, tuna powder 0.5-1.5g, sugar 3-5g, milk powder 2-4g, sodium succinate 0.5-1.5g, nucleic acid 0.5-1.5g, boil and cool.
또한, 육수는 일례로 통대파 4개, 양파 3개, 무 400g, 마늘 70g, 다시마 1개, 참다랑어 훈제 50g에 물 100ℓ을 부어 육수를 끓이게 된다. 이때, 소고기, 일례로 등심 1.5㎏을 충분히 피를 뺀 후 10분 정도 삶아내 깨끗이 씻은 후 끓이고 있던 육수에 넣어 끓인다. 그리고, 소고기가 익으면(약 40분 후), 모든 재료와 소고기를 건져내고 국간장 1.2ℓ, 매운고추가루 1.5g, 후추 2g, 다랑어가루 1g, 설탕 4g, 우유분말 3g, 호박산나트륨 1g, 핵산 1g을 넣어 끓인 후 식힘으로써 육수를 제조한다.In addition, the broth is, for example, 4 large onions, 3 onions, 400 g of radish, 70 g of garlic, 1 kelp, 50 g of smoked bluefin tuna and pour 100 l of water to boil the broth. At this time, the beef, for example, sirloin 1.5kg bleed enough blood boiled for 10 minutes, washed clean and put in the broth was boiling. When the beef is cooked (about 40 minutes later), take out all the ingredients and beef, and add 1.2g soy sauce, 1.5g spicy red pepper powder, 2g pepper, 1g tuna powder, 4g sugar, 3g milk powder, 1g sodium succinate, 1g nucleic acid. Put boiling and prepare the broth by cooling.
육수제공단계(S17)는 면에 육수와 함께 다대기와 고명을 넣을 수 있다.The broth providing step (S17) can be put together with the gravy and garnish on the noodles.
다대기는 양파 5∼7개, 호박 1∼3개, 당근 1∼2개를 각각 체썰어 고추기름 180∼220㎖를 넣은 후 다진 마늘 1~3수저를 넣어 1∼3분간 볶은 다음, 볶은 결과물에 당근을 넣고, 2∼4분 후 호박을 넣고, 1∼3분 후 양파를 넣고, 고추가루 350∼450g을 넣은 다음, 약불에 2∼4분간 볶아서 식힌 것이다. 일례로 다대기는 양파 6개, 호박 2개, 당근 1개를 각각 체썰어 고추기름 200㎖를 넣은 후 다진 마늘 2수저를 넣어 2분간 볶은 다음, 볶은 결과물에 당근을 넣고, 3분 후 호박을 넣고, 2분 후 양파를 넣고, 고추가루 400g을 넣은 다음, 약불에 3분간 볶아서 식힌 것이다. Chop chopped onions 5-7 pieces, pumpkins 1-3 pieces, carrots 1-2 pieces, add red pepper oil 180-220ml, chopped garlic 1--3 spoons, and stir-fry for 1-3 minutes. Add carrots, add pumpkin after 2-4 minutes, add onion after 1-3 minutes, add 350-450 g of red pepper powder, and fry on low heat for 2-4 minutes. For example, chop 6 onions, 2 zucchini, and 1 carrot each, sift 200 ml of pepper oil, add 2 minced garlic and stir-fry for 2 minutes. After 2 minutes, add onion, add red pepper powder 400g, and fry on low heat for 3 minutes.
고명은 말린 표고버섯 3∼5㎏을 45∼55℃ 물에 1.5∼2.5시간 불린 후 2∼4회 씻은 다음, 표고버섯의 줄기를 제거한 후 센불에 18∼22분 끓인 다음, 이를 팬에 식용유를 두르고, 진간장 130∼170g을 넣어 볶은 것과, 목이버섯을 45∼55℃ 물에 불려 버섯뿌리를 제거한 다음, 씻어서 데친 후 잘라서 100℃ 물에 데친 후 수분을 제거한 것으로 이루어질 수 있다. 또한, 고명은 말린 표고버섯 4㎏을 50℃ 물에 2시간 정도 불린 후 3회 씻은 다음, 표고버섯의 줄기를 제거한 후 센불에 20분 정도 끓인 다음, 이를 팬에 식용유를 두르고, 진간장 150g을 넣어 볶아서 버섯의 쓴 맛을 제거한 것과, 목이버섯을 50℃ 물에 불려 버섯뿌리를 제거한 다음, 3회 이상 씻어서 데친 후 먹기 좋은 크기로 잘라서 100℃ 물에 데친 후 수분을 제거한 것으로 이루어질 수 있다.Garnish for 3-5 kg of dried shiitake mushrooms, soaked in 45-55 ℃ water for 1.5-2.5 hours, washed 2-4 times, remove the stems of shiitake mushrooms, and boil them for 18-22 minutes in a high heat. , Roasted with 130 ~ 170g of soy sauce, and the mushrooms soaked in 45 ~ 55 ℃ water to remove the mushroom root, then washed, blanched, cut and boiled in water at 100 ℃ water may be removed. In addition, garnish 4kg of dried shiitake mushrooms in 50 ℃ water for 2 hours, wash three times, remove the stems of shiitake mushrooms, and boil for 20 minutes in a high heat, put them in a pan, put oil in soy sauce, and fry 150g of soy sauce. After removing the bitter taste of the mushrooms, the mushrooms soaked in 50 ℃ water to remove the mushroom root, washed three times or more to boil and then cut to a good size to boil in water at 100 ℃ water can be made to remove moisture.
이와 같이, 흑미가루와 쌀가루를 발효시켜 반죽한 면을 썰어 끓는 물에 삶은 후, 얼음물에 행구어 낸 다음, 이를 다시 끓는 물에 살짝 담갔다가 그릇에 담고, 준비한 고명과 함께 유부, 삶은 한우 수육 70g을 얹고서 다대기를 1스푼 넣은 후 대파를 송송 썰어 얹어서, 육수를 붓게 되면 흑미를 이용한 국수의 뛰어난 풍미를 얻을 수 있다.In this way, black rice flour and rice flour are fermented, and the dough noodles are sliced, boiled in boiling water, rinsed in iced water, then immersed in boiling water and put in a bowl. Put 1 tablespoon dadaegi and then chopped green onions and pour the broth. You can get the excellent flavor of noodles using black rice.
이와 같이 첨부된 도면을 참조하여 본 발명을 설명하였으나, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 다양한 수정 및 변형이 이루어질 수 있음은 물론이다. 그러므로, 본 발명의 범위는 설명된 실시예에 국한되어 정해져서는 안되며, 후술하는 특허청구범위뿐만 아니라 이러한 특허청구범위와 균등한 것들에 의해 정해져야 한다.As described above, the present invention has been described with reference to the accompanying drawings, but various modifications and changes can be made without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be limited to the described embodiments, but should be defined by the claims below and equivalents thereof.
Claims (7)
상기 흑미불림단계에 의해 불린 흑미로부터 시간간격을 두고서, 물을 제거 후 다시 물을 붓는 과정을 다수에 걸쳐서 실시함으로써 침전 및 전분을 배출시키고, 발효를 유도시키며, 물을 제거하여 건조시켜서 다시 분쇄하는 흑미침전및재분쇄단계;
쌀을 분쇄하고, 분쇄된 쌀에 90∼100℃의 물을 넣어 불리는 쌀불림단계;
상기 쌀불림단계에 의해 불린 쌀로부터 시간간격을 두고서, 물을 제거 후 다시 물을 붓는 과정을 다수에 걸쳐서 실시함으로써 침전 및 전분을 배출시키고, 발효를 유도시키며, 물을 제거하여 건조시켜서 다시 분쇄하는 쌀침전및재분쇄단계;
상기 쌀침전및재분쇄단계를 마친 쌀가루와 상기 흑미침전및재분쇄단계를 마친 흑미가루와 감자전분과 밀가루를 섞어 반죽하되, 쌀가루 : 흑미가루 : 감자전분 : 밀가루 : 물이 2.4㎏ : 1.6∼2.0㎏ : 1.8∼2.2㎏ : 2.5~3.1㎏ : 2.5~3ℓ의 비율로 혼합되며, 상기 물에 소금, 탄산수소나트륨, 청주, 탄산나트륨을 반죽전에 미리 희석하되, 물 : 소금 : 탄산수소나트륨 : 청주 : 탄산나트륨이 2.5~3ℓ : 4~6g : 2~4g : 180~220㎖ : 1~3g을 비율로 혼합되는 반죽단계;
상기 반죽단계에 의해 반죽된 반죽물을 면으로 제조하는 제면단계; 및
상기 제면단계에 의해 제조된 면을 끓는 물에 데친 다음, 육수를 붓는 육수제공단계를 포함하는 것을 특징으로 하는 흑미를 이용한 국수 제조방법.
Black rice soaking step called grind black rice and put water of 90-100 degreeC in the ground black rice;
At a time interval from the black rice called by the black rice soaking step, by removing water and pouring water again over a plurality of processes, precipitation and starch are discharged, induction of fermentation, water is removed, and dried to grind again. Black rice precipitation and regrinding step;
Rice pulverization step, called a rice soaking step put water of 90 ~ 100 ℃ in the crushed rice;
At a time interval from the rice called by the soaking step, the water is removed and then poured again through a plurality of processes of pouring water to precipitate and release starch, induce fermentation, remove water and dry to grind again. Rice precipitation and regrinding step;
The rice powder after the rice precipitation and regrinding step and the black rice powder and the potato starch and the flour which have finished the black rice precipitation and regrinding step are kneaded, but rice flour: black rice flour: potato starch: flour: water 2.4 kg: 1.6 to 2.0 kg : 1.8 to 2.2 kg: 2.5 to 3.1 kg: 2.5 to 3 L of the mixture is mixed, the salt, sodium bicarbonate, sake, sodium carbonate in the water before dilution before kneading, water: salt: sodium bicarbonate: sake: sodium carbonate This 2.5 ~ 3l: 4 ~ 6g: 2 ~ 4g: 180 ~ 220ml: 1 ~ 3g of the mixing step of mixing ratio;
A noodle-making step of manufacturing the dough kneaded by the kneading step into cotton; And
Noodle production method using black rice characterized in that it comprises boiled broth after pouring the noodles prepared by the noodle making in boiling water, pouring the broth.
흑미 또는 쌀이 물과 이루는 비율이 10㎏ : 5∼7ℓ인 것을 특징으로 하는 흑미를 이용한 국수 제조방법.
According to claim 1, The black rice soaking step and the rice soaking step,
A method of producing noodles using black rice, wherein the ratio of black rice or rice to water is 10 kg: 5 to 7 l.
상기 불린 흑미 또는 쌀로부터 22∼26시간의 간격을 두고서 물을 제거 후 다시 물을 붓는 과정을 2∼5회에 걸쳐서 실시하는 것을 특징으로 하는 흑미를 이용한 국수 제조방법.
The method of claim 1, wherein the black rice precipitation and regrinding step and the rice precipitation and regrinding step,
Noodle method using black rice characterized in that the water is removed from the soaked black rice or rice at intervals of 22 to 26 hours and then poured again 2 to 5 times.
상기 물이 음이온 알칼리수인 것을 특징으로 하는 흑미를 이용한 국수 제조방법.
The method of claim 1, wherein the kneading step,
Noodle production method using black rice, characterized in that the water is anionic alkaline water.
상기 반죽물을 상온에서 1∼2일 방치시키고, 방치된 반죽물을 60∼80mm의 길이를 가진 면으로 제조한 다음, 상기 면을 100℃ 물에 5∼7초 정도 데친 후 0∼15℃ 물로 씻어내고, 이를 100℃ 물에 1∼3초 데치는 것을 특징으로 하는 흑미를 이용한 국수 제조방법.
The method of claim 1, wherein the noodle making step,
The dough was allowed to stand at room temperature for 1 to 2 days, and the left dough was prepared into noodles having a length of 60 to 80 mm, and then the noodles were boiled in 100 ° C. for 5 to 7 seconds and then 0 to 15 ° C. with water. Washing, and noodle production method using black rice, characterized in that for 1 to 3 seconds in 100 ℃ water.
물 100ℓ를 기준으로, 통대파 3∼5개, 양파 2∼4개, 무 350∼450g, 마늘 60∼80g, 다시마 1∼2개, 참다랑어 훈제 40∼60g을 물에 넣어 끓이되, 9∼11분 동안 삶은 1.3∼1.7㎏의 소고기를 함께 넣어서 육수가 되도록 끓인 다음, 상기 육수로부터 익은 소고기와 함께 물에 넣어진 재료들을 건져내고, 상기 육수에 국간장 1.0∼1.4ℓ, 고추가루 1.3∼1.7g, 후추 1∼3g, 다랑어 가루 0.5∼1.5g, 설탕 3∼5g, 우유분말 2∼4g, 호박산나트륨 0.5∼1.5g, 핵산 0.5∼1.5g을 넣어 끓여서 식힌 것을 특징으로 하는 흑미를 이용한 국수 제조방법.
According to claim 1, wherein the broth in the broth providing step,
On the basis of 100 liters of water, 3-5 large onions, 2-4 onions, 350-450 g radish, 60-80 g garlic, 1-2 kelp seaweed, and 40-60 g smoked bluefin tuna are boiled. Boil the beef, boiled with 1.3-1.7 kg of beef for 11 minutes, and take out the ingredients from the broth with the ripe beef, and then add 1.0-1.4 L of soy sauce to the broth and red pepper powder 1.3-1.7. g, black pepper 1 ~ 3g, tuna powder 0.5 ~ 1.5g, sugar 3 ~ 5g, milk powder 2 ~ 4g, sodium succinate 0.5 ~ 1.5g, nucleic acid 0.5 ~ 1.5g, boiled and cooled Way.
상기 면에 상기 육수와 함께 다대기와 고명을 넣으며,
상기 다대기는 양파 5∼7개, 호박 1∼3개, 당근 1∼2개를 각각 체썰어 고추기름 180∼220㎖를 넣은 후 다진 마늘 1~3수저를 넣어 1∼3분간 볶은 다음, 볶은 결과물에 당근을 넣고, 2∼4분 후 호박을 넣고, 1∼3분 후 양파를 넣고, 고추가루 350∼450g을 넣은 다음, 약불에 2∼4분간 볶아서 식힌 것이며,
상기 고명은 말린 표고버섯 3∼5㎏을 45∼55℃ 물에 1.5∼2.5시간 불린 후 2∼4회 씻은 다음, 상기 표고버섯의 줄기를 제거한 후 센불에 18∼22분 끓인 다음, 이를 팬에 식용유를 두르고, 진간장 130∼170g을 넣어 볶은 것과, 목이버섯을 45∼55℃ 물에 불려 버섯뿌리를 제거한 다음, 씻어서 데친 후 잘라서 100℃ 물에 데친 후 수분을 제거한 것으로 이루어지는 것을 특징으로 하는 흑미를 이용한 국수 제조방법.The method of claim 1 or 6, wherein the broth providing step,
Put the meat and garnish with the broth on the side,
5 ~ 7 onions, 1 ~ 3 zucchini, 1 ~ 2 carrots, sieving each, put pepper oil 180 ~ 220ml, and chopped garlic 1 ~ 3 spoon for 1 ~ 3 minutes, then roasted result Put carrots in it, put pumpkin in 2-4 minutes, onions in 1-3 minutes, add 350-450 g of red pepper powder, and fry on low heat for 2-4 minutes,
The garnish is 3 to 5 kg of dried shiitake mushrooms, soaked in 45 to 55 ℃ water for 1.5 to 2.5 hours and washed 2 to 4 times. After removing the stems of shiitake mushrooms, boil them for 18 to 22 minutes on a high heat, and then cook them in a pan. Roasted, put 130 ~ 170g of soy sauce and roasted, soybean mushrooms soaked in 45 ~ 55 ℃ water to remove the mushroom roots, washed, blanched, cut and boiled in 100 ℃ water and then removed the moisture using black rice Noodle making method.
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| KR101344833B1 (en) | 2012-01-27 | 2013-12-26 | 주식회사 금농 | Manufacturing method of nodule using fermented unpolished rice |
| CN103829257A (en) * | 2014-03-20 | 2014-06-04 | 宁波保税区攀峒信息科技有限公司 | Black nutritional noodles and processing method thereof |
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| KR100484368B1 (en) | 2003-02-13 | 2005-04-20 | 박찬성 | Functional properties of black rice noodle adding black rice powder and a method of manufacturing process |
| KR100578493B1 (en) | 2003-11-26 | 2006-05-11 | 오문헌 | Process for Preparing Noodle Using Black Rice |
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| KR100578493B1 (en) | 2003-11-26 | 2006-05-11 | 오문헌 | Process for Preparing Noodle Using Black Rice |
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| KR101344833B1 (en) | 2012-01-27 | 2013-12-26 | 주식회사 금농 | Manufacturing method of nodule using fermented unpolished rice |
| CN103829257A (en) * | 2014-03-20 | 2014-06-04 | 宁波保税区攀峒信息科技有限公司 | Black nutritional noodles and processing method thereof |
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