KR20180113388A - Method for manufacturing muk noodles and composition - Google Patents
Method for manufacturing muk noodles and composition Download PDFInfo
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- KR20180113388A KR20180113388A KR1020170044886A KR20170044886A KR20180113388A KR 20180113388 A KR20180113388 A KR 20180113388A KR 1020170044886 A KR1020170044886 A KR 1020170044886A KR 20170044886 A KR20170044886 A KR 20170044886A KR 20180113388 A KR20180113388 A KR 20180113388A
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- South Korea
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- powder
- noodles
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Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 87
- 239000000203 mixture Substances 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims description 23
- 229920002752 Konjac Polymers 0.000 claims abstract description 66
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 65
- 239000000843 powder Substances 0.000 claims abstract description 59
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 46
- 235000010485 konjac Nutrition 0.000 claims abstract description 46
- 239000000252 konjac Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 25
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 25
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 25
- 229940046240 glucomannan Drugs 0.000 claims abstract description 25
- 239000000701 coagulant Substances 0.000 claims abstract description 23
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 19
- 239000008213 purified water Substances 0.000 claims abstract description 16
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 9
- 244000075850 Avena orientalis Species 0.000 claims abstract description 9
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- 239000001259 polydextrose Substances 0.000 claims abstract description 7
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 235000013325 dietary fiber Nutrition 0.000 claims description 12
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- 239000005913 Maltodextrin Substances 0.000 claims description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 7
- 239000001527 calcium lactate Substances 0.000 claims description 7
- 235000011086 calcium lactate Nutrition 0.000 claims description 7
- 229960002401 calcium lactate Drugs 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
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- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 5
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- 235000009566 rice Nutrition 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 4
- 229920000715 Mucilage Polymers 0.000 claims description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 4
- 239000000853 adhesive Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
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- 239000000665 guar gum Substances 0.000 claims description 3
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- 235000010987 pectin Nutrition 0.000 claims description 3
- 229960000292 pectin Drugs 0.000 claims description 3
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 235000010216 calcium carbonate Nutrition 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 229920000591 gum Polymers 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 235000011164 potassium chloride Nutrition 0.000 claims description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims 2
- 241000195940 Bryophyta Species 0.000 claims 1
- 229940111685 dibasic potassium phosphate Drugs 0.000 claims 1
- 235000011929 mousse Nutrition 0.000 claims 1
- 241000219051 Fagopyrum Species 0.000 abstract description 20
- 235000015110 jellies Nutrition 0.000 abstract description 11
- 239000008274 jelly Substances 0.000 abstract description 11
- 238000000465 moulding Methods 0.000 abstract description 6
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- 235000019587 texture Nutrition 0.000 description 17
- 235000013305 food Nutrition 0.000 description 10
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 9
- 239000000920 calcium hydroxide Substances 0.000 description 9
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- 239000003513 alkali Substances 0.000 description 7
- 238000009835 boiling Methods 0.000 description 7
- 235000005911 diet Nutrition 0.000 description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 6
- 229960005069 calcium Drugs 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000008961 swelling Effects 0.000 description 5
- 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 description 4
- 239000001263 FEMA 3042 Substances 0.000 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 description 4
- 241000269821 Scombridae Species 0.000 description 4
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- 238000004898 kneading Methods 0.000 description 4
- 235000020640 mackerel Nutrition 0.000 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 description 4
- 229940033123 tannic acid Drugs 0.000 description 4
- 235000015523 tannic acid Nutrition 0.000 description 4
- 229920002258 tannic acid Polymers 0.000 description 4
- 229920001503 Glucan Polymers 0.000 description 3
- 229920000057 Mannan Polymers 0.000 description 3
- 240000000249 Morus alba Species 0.000 description 3
- 235000008708 Morus alba Nutrition 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
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- 229920001592 potato starch Polymers 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 240000006891 Artemisia vulgaris Species 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
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- 238000010298 pulverizing process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- 239000011882 ultra-fine particle Substances 0.000 description 2
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- 240000007311 Commiphora myrrha Species 0.000 description 1
- 235000006965 Commiphora myrrha Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000219146 Gossypium Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
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- 230000032683 aging Effects 0.000 description 1
- 235000011124 aluminium ammonium sulphate Nutrition 0.000 description 1
- LCQXXBOSCBRNNT-UHFFFAOYSA-K ammonium aluminium sulfate Chemical compound [NH4+].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O LCQXXBOSCBRNNT-UHFFFAOYSA-K 0.000 description 1
- 238000012742 biochemical analysis Methods 0.000 description 1
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- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
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- 230000001419 dependent effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000019525 fullness Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000009200 high fat diet Nutrition 0.000 description 1
- 239000000077 insect repellent Substances 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000010445 mica Substances 0.000 description 1
- 229910052618 mica group Inorganic materials 0.000 description 1
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- 235000003715 nutritional status Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
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- 210000002966 serum Anatomy 0.000 description 1
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- 235000012046 side dish Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
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Images
Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
Landscapes
- 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)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 도토리 또는 상수리, 메밀, 청포 등을 이용함 묵 국수 제조 방법에 관한 것으로서, 더욱 상세하게는 도토리 전분과 그루코만난(곤약)을 사용하여 국수를 제조함으로서 새로운 식감을 갖는 묵 국수를 제공할 수 있도록 한 것이다.The present invention relates to a method for producing gum noodles using acorns, oats, buckwheat, clam, etc. More particularly, the present invention relates to a method for producing gum noodles having a fresh texture by producing noodles using acorn starch and glucan mannan .
또한 본 발명은 일반적으로 그루코만난(곤약) 제품의 원료로 사용되는 곤약정분을 재가공하여 250mesh의 초미립자 정제글루코만난으로 가공하고 Ph를 중성의 칼슘염류를 사용하여 곤약을 응고 시킴으로서 통상적인 알칼리제를 응고제로 사용되는 수산화칼슘, 패각칼슘 등의 사용으로 인하여 발생되는 알칼리 냄새를 제거함은 물론 묵 구수 제조시 식감이 통상의 국수의 식감과 곤약 식감의 중간적인 아삭한 식감을 발생시켜 식사용 음식과 다이어트 식품으로 제공할 수 있도록 한 묵 국수 제조방법에 관한 것이다.In addition, the present invention relates to a method for producing a gluconin (konjac) product by reworking a konjac preparation used as a raw material for a glucan mannan (konjac) product and processing the same into a 250 mesh ultra-fine particulate glucomannan and using a neutral calcium salt to solidify the konjac by using a conventional alkaline agent as a coagulant In addition to eliminating the alkali odor caused by the use of calcium hydroxide and shell calcium used, the texture of the mugwort water during the preparation of the mugwort water will produce a crisp texture of the common noodles and the konnyaku And to a method for manufacturing a noodle with noodles.
일반적은 100% 글루코만난으로 제조된 국수는 식사대용이나 다이트 식품으로 사용되어 왔다.Noodles made with 100% glucomannan in general have been used as dietary or dietary food.
특히 곤약을 이용한 제조된 곤약국수는 점성이 미끄럽고 식감이 서걱거리는 씹힘성으로 인하여 맛보다는 다이어트를 하기 위해 포만감을 갖도록 하는 식품으로 이용되고 있다.In particular, konnyaku noodles made with konjac are used as foods that have a satiety feeling for a diet rather than a taste due to slippery viscosity and chewiness of the texture.
또한 일반적으로 사용되는 곤약 국수는 통상적인 알칼리제를 응고제로 사용되는 수산화칼슘, 패각칼슘 등의 사용으로 인하여 알칼리 냄새가 발생되는 문제점이 있다.Also, commonly used konjac noodles have a problem that alkali smell is generated due to use of calcium hydroxide, shell calcium, etc., which are used as a coagulant in a conventional alkaline agent.
이러한 곤약 국수를 연구한 논문 사례를 살펴보면, "100% 글루코만난으로 제조된 국수의 체중감소 효과를 측정하기 위해 고지방식이에 의해 유도된 비만 흰쥐에게 35일간 급여 수준을 달리하여 공급하면서 비만지수, 혈청 및 혈액 영양생화학적 분석을 실시하였다. 그 결과, 고지방식이군인 NO군이 높은 체중증가량을 보였고, N25군, N50군 순으로 체중 감소정도가 컸다. 비만지수와 체지방 함량의 변화도 같은 경향이었으며, 혈액 및 혈청 생화학적 분석으로 영양상태를 측정한 결과, 대체적으로 국수를 25% 섭취한 N25군이 국수를 50% 섭취한 N50군에 비해 영양상태가 양호하게 나타났다. 본 연구 결과, 섬유성분이 대부분인 국수는 적은 양, 적은 칼로리로도 포만감을 주어 체중감량에 효과가 크나, 섭취 비율이 다른 식이와 적절할 때 영양상에도 문제가 없음을 알 수 있었다. 따라서, 글루코만난으로 제조된 식품인 '국수'는 다이어트 식품소재로 좋은 효과가 있는 것으로 시사되었다."[저자명 박수진, 강명화, 발행지:한국식품영양과학회지 2003년 제32권 제6호 발췌] In the case of the study of such konjac noodles, "In order to measure the weight loss effect of noodles made with 100% glucomannan, obesity rats induced by high fat diet were fed with different levels of 35 days' And N50 group, and N50 group, and N50 group, and N50 group showed the highest weight gain, while obesity index and body fat content showed the same tendency , And blood and serum biochemical analysis showed that the N25 group consuming 25% of the noodles had a better nutritional status than the N50 group, which consumed 50% of the noodles. Most noodles are good for weight loss because they are fed with a small amount and a low calorie content, but they do not have nutritional problems when they are fed with other diets. Therefore, it is suggested that 'Noodles', a food made with glucomannan, have a good effect as a dietary food material. [Author] Park Soo Jin, Kang Myung Wha, Publishing House, extract]
상기 논문 발췌 사례에서도 알 수 있는 바와 같이 100% 곤약으로 국수를 제조하역 식용하더라도 영양상에는 큰 문제가 없는 것임을 알 수 있으나 일반적으로 곤약으로만 제조된 국수는 일반적인 사람이 식사 대용으로 이용하기 위해서는 식감, 맛, 향 등에서 일반 국수에 비하여 상당히 떨어지는 것이 사실이고, 이로 인하여 극소수를 제외하고 사람들이 애용하지 않는 문제점이 있다. As can be seen from the above excerpt from the above paper, it can be seen that there is no big problem in terms of nutrition even when the noodles are prepared by 100% konnyaku. However, in general, Taste, aroma, etc., compared with ordinary noodles, and it causes a problem that people do not use them except for a very small number.
이 분야의 선행기술을 살펴보면, 공개특허공보 제특1993-0011859호(공개일자 1993년07월20일)의 곤약 국수의 제조방법(선행기술 1)은 곤약정분 4.5%와 수산화칼슘 0.5%, 정수 95%를 혼합반죽하여 압출제면기로 성형한 곤약국수 37.5%와 곤약정분 3%에 수산화칼슘 0.5%, 정수 96%, 해초분 0.5%를 혼합반죽하여 곤약묵을 성형한후 일정크기로 절단한 곤약묵 5%에 조미국물 53.25%을 혼합하여 밀봉포장한후 섭씨 90℃의 물로 고온살균후 30℃이하의 물로 자연냉각시키는 것으로 제조하는 곤약국수의 제조방법이 개시되었다.(Prior art 1) of konnyaku noodles (Prior Art 1) of Konnyaku No. 1993-0011859 (published on July 20, Was mixed with 37.5% of konnyaku noodles which were molded with an extruding facer and 0.5% of calcium hydroxide 0.5%, purified water 96%, and seaweed 0.5% to konjak noodles 3%. And 53.25% of seasoning broth are mixed and sealed, followed by high temperature sterilization with water at 90 deg. C, followed by natural cooling with water at 30 deg. C or lower, thereby producing konjac noodles.
상기 선행기술 1은 곤약정분을 정수에 넣고 일정량의 해초분(톳분말)을 첨가하고 일정시간 팽윤 숙성하고 여기에 알칼리제 응고제인 수산화칼슘을 첨가하여 혼합반죽하여 곤약 묵과 곤약 국수를 제조하는 것으로 이는 수산화칼슘이 혼합되는 관계로 상기에서 문제점으로 대두된 알칼리 냄새가 발생되는 문제점이 있다.In the prior art 1, the konjac preparation is added to purified water, a certain amount of seaweed powder (top powder) is added, swelling is aged for a predetermined time, calcium hydroxide as an alkali agent is added thereto, and the mixture is kneaded to prepare konjac and konjac noodles, There is a problem that an alkaline odor is generated as a problem in the above.
또 다른 선행기술로서 공개특허공보 제10-2008-0040229호(공개일자 2008년05월08일)의 톳을 이용한 묵과 국수 및 그의 제조방법(선행기술 2)은 톳 분말에 팽창제를 섞고 결착제를 첨가하여 톳페이스트를 얻는 단계와, 곤약정분을 온수에 풀어 팽윤시켜 곤약 페이스트를 얻는 단계와, 상기의 톳페이스트와 곤약 페이스트에 응고제를 혼합하는 단계와, 상기의 응고제가 혼합된 톳과 곤약의 페이스트를 성형틀에서 일정한 형태의 묵을 제조하는 단계로 이루어지는 톳묵의 제조방법과 종속항으로서 팽창제는 제이인산소다, 탄산수소나트륨, 탄산마그네슘, 제2인산칼륨, 탄산칼륨 또는 암모늄 명반 중에서 선택된 하나 또는 둘 이상을 5∼30％를 혼합하여 사용하고, 응고제는 젖산칼슘, 수산화칼슘, 탄산칼슘, 난각칼슘 또는 염화마그네슘 중에서 선택된 하나 또는 둘 이상을 혼합하여 사용하는 톳묵의 제조방법이 개시되었다.As another prior art, Japanese Patent Laid-Open Publication No. 10-2008-0040229 (published on May 08, 2008) discloses roasted noodles and their preparation method (prior art 2) in which roast powder is mixed with a swelling agent, A step of mixing the toppaste and the konjac paste with a coagulant, a step of mixing the above-mentioned coagulant with a paste of konjac and a paste of konjac And a step of producing a mushroom of a certain shape in a mold, and as a dependent item, the swelling agent is one or more selected from the group consisting of sodium phosphate, sodium hydrogen carbonate, magnesium carbonate, potassium phosphate, potassium carbonate or ammonium alum And the coagulant is used in a mixture of 5 to 30%, and the coagulant is one or two selected from calcium lactate, calcium hydroxide, calcium carbonate, egg shell calcium or magnesium chloride Or a mixture of two or more thereof.
상기 선행기술 2는 각각 제조 되어진 톳페이스트와 곤약페이스트를 혼합하여 4시간 정도 팽윤 숙성하고 응고제로 수산화칼슘을 혼합하여 국수제조기에서 압출성형하여 톳국수를 얻는 것으로 선행기술 2 역시 4시간이 소요되는 팽윤숙성 시간을 거쳐야 함으로 제조공정에 많은 시간이 소요되고, 더불어 통상응고제로 사용되는 알칼리제제인 수산화칼슘이나 패각칼슘등의 사용으로 인하여 강력한 알칼리냄새가 발생되는 문제점이 있다.In the prior art 2, the prepared toppaste and konjac paste are mixed and swelled for 4 hours. The mixture is mixed with calcium hydroxide as a coagulant and extruded in a noodle making machine to obtain a top noodle. Prior art 2 also requires 4 hours of swelling A long time is required for the manufacturing process because it takes time, and a strong alkali smell is generated due to the use of calcium hydroxide or shell calcium, which is an alkaline agent commonly used as a coagulant.
또 다른 선행기술로서 등록특허공보 제10-0700066호(2007년03월20일)의 도토리전분을 이용한 면류의 제조방법(선행기술 3)은 도토리를 탈피하고, 탈피된 도토리를 상온 15~25℃의 물에 5~10시간 침지하여 탄닌산을 추출하여 도토리전분을 만드는 공지의 제1공정과,As another prior art, a process for producing noodles using acorn starch (Prior Art 3) in Patent Registration No. 10-0700066 (Mar. 20, 2007) is a process for removing acorns and separating the ripened acorns at a temperature of 15 to 25 ° C Of water for 5 to 10 hours to extract tannic acid to produce acorn starch,
상기 제1공정에서 얻어진 도토리 전분을 100으로 할 때, 식염0.5%가 첨가된 정제수 90~130%를 80~100℃의 끓는 상태에서 도토리전분과 함께 반죽기에 넣고 5~15분간 반죽하는 제2공정과,90 to 130% of purified water to which 0.5% of salt is added is added to the kneader together with the acorn starch in a boiling state at 80 to 100 ° C and kneaded for 5 to 15 minutes when the acornstarch obtained in the first step is 100, and,
상기 제2공정에서 얻어진 반죽된 생성물을 성형기 또는 롤러기에 투입하여 수재비나 면류를 성형하는 제3공정으로 되는 도토리전분을 이용한 면류의 제조방법이 개시되었다.And a kneading step of kneading the kneaded product obtained in the second step into a molding machine or a roller machine to form a wool yarn or a noodle stream.
또한 상기 선행기술 3은 식염과 정제수를 80~100℃의 끓는 물로 반죽을 해야 쫄깃한 도토리 면류를 얻을 수 있음을 알게 되었다. 이와 같은 사실은 어떠한 문헌이나 구전으로도 아직 알려진바 없다라고 기재하고 있으나 이는 잘못된 것으로 전분 100%를 이용한 국수제조방법은 예전부터 내려오는 음식입니다. 즉, 감자 전분, 옥수수 전분, 도토리 전분 등을 이용하여 국수를 만들어 먹는 것은 예전부터 가정에서 행하여 지던 음식중의 하나이다.Also, in the prior art 3, it has been found that the salty noodles can be obtained by kneading the salt and the purified water with boiling water at 80 to 100 ° C. This fact is not known yet by any document or word of mouth, but it is a wrong way to make noodles using 100% starch. That is, eating noodles using potato starch, corn starch, acorn starch, and the like is one of the foods that have been used at home in the past.
즉, 도토리 전분, 감자 전분을 이용하여 국수를 만들어 먹는 것은 조상들이 쌀과 보리, 밀 등이 없는 춘곤기때 만들어 먹던 것으로 도토리의 경우 멍석에 도토리를 펼친 다음 그 위에 맷돌을 올려놓고 어머니들이 올라서서 몸을 좌우로 돌리면 맷돌이 이동되면서 도토리를 껍질과 함께 반으로 쪼개지므로 이를 물에 장시간 담가 떪은 맛을 뺀 다음 완전히 건조 후 분쇄시켜 분말화 한다.In other words, it is made by using acorn starch and potato starch to make noodles when the ancestors eat chunghon without rice, barley or wheat. In case of acorn, they spread acorns on dung, put millstones on them, When the body is turned to the left and right, the millstone is moved, and the acorn is split into half with the skin, so that the taste is soaked in water for a long time and then completely dried and pulverized to powder.
상기와 같이 분말화 된 도토리 전분을 이용하여 묵을 만들기도 하지만 전분에 끓는 물을 넣고 손으로 치대면서 반죽하면 전분이 끓는 물에 숙성되면서 점성이 생기고 이를 지속적으로 반죽하여 전통냉면 가닥 뽑는 기구에 넣고 누르면 국수가닥으로 압출되므로 이를 바로 끓는 물에 투입되도록 하면 도토리국수를 만들 수 있는 것입니다.As described above, powdered acorn starch may be used to make jelly. However, when boiling water is added to the starch and kneaded while hand-kneaded, the starch is aged in boiling water and viscous is produced, and the kneaded product is continuously kneaded and put into a traditional cold- The noodles are extruded into strands, so if you put them in boiling water, you can make noodles.
다만 도토리, 옥수수, 감자 전분 등으로 국수를 만들 경우 만드는 과정이 복잡하고 전분으로 만든 국수는 장시간 먹게 되면 밀가루국수와 달리 끊기는 문제점과 식사후 금방소화되는 문제점이 있는 것입니다.However, when making noodles with acorns, corn, potato starch, etc., the process of making them is complicated. If you eat starch noodles for a long time, unlike flour noodles, there is a problem of being cut off and eating quickly after eating.
따라서 조상들은 도토리 전분을 이용하여 국수를 만드는 번잡스러움 보다 묵을 만들어 반찬 또는 양념을 하여 식사대용으로 만들어 먹으면 오히려 편리하게 먹을 수 있는 동시에 채소를 묵과 함께 혼합하면 묵의 양에 비하여 여러 사람이 먹을 수 있는 동시에 포만감을 국수 보다 더 많이 느끼게 됨으로 도토리 전분만으로 국수를 만들어 먹지 않게된 것입니다. Therefore, the ancestors made the noodles using the acorn starch to make noodles rather than the noodles, and made side dishes or sauces instead of the meals. If you eat them, you can eat them conveniently. At the same time, if you mix the vegetables with the noodles, At the same time, I feel more fullness than noodles, so I made noodles with only acorn starch.
현재까지 이러한 방법으로 내려오는 국수 조리방법은 강원도 지방의 음식업소에서 전통방식으로 순수 메밀 만을 이용하여 국수를 만드는 사례가 있다.Until now, there is a case of making noodles using only pure buckwheat in a traditional way at a food restaurant in Gangwon province.
즉 메밀 역시 전분과 같이 점성이 없는 관계로 통상의 밀가루 반죽과 같이 일반 찬물로 반주할 경우 반죽이 않되거나 반죽이 된다 하더라도 국수 가닥으로 제조하기 어려운 문제점이 있는 관계로 메밀 분말을 뜨거운 물로 반죽한 후 이를 숙성시킨 다음 냉면 뽑는 기구로 눌려 국수를 제조하는 동시에 만들어지는 국수가 바로 물이 끓는 솥 안으로 들어가도록 하여 메밀국수를 만드는 방법은 현재까지 실시되는 것입니다. That is, since buckwheat is also not viscous like starch, there is a problem that when it is accompanied by ordinary cold water like ordinary dough, it is difficult to produce noodles even if dough does not become dough or dough, so the buckwheat powder is kneaded with hot water It is aged and then the noodle is pressed with a cold-side pulling device and the noodles that are produced are made into the boiling pot to make buckwheat noodles.
따라서 선행기술 3과 같은 방법으로 도토리 국수를 제조할 경우 반죽기에 따라서 점성의 차이가 있으며, 특히 선행기술 3은 밀가루 국수와 같은 성질을 갖는 도토리 국수를 만들기 위한 것으로 식감이 쫄깃하도록 한 것으로 차후 설명되는 본 발명의 도톨리 국수 식감과는 많은 차이를 갖는 것입니다.Therefore, there is a difference in viscosity depending on the kneader when the acorn noodles are manufactured in the same manner as in the prior art 3. Particularly, the prior art 3 is for making acorn noodles having the same properties as flour noodles, This is a lot different from the texture of the noodles of the present invention.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로 도토리 전분 또는 상수리전분, 메밀전분, 청포전분 중 어느 하나와 그루코만난(곤약)을 혼합하여 국수를 제조함으로 기존에 없었던 새로운 식감을 갖는 국수를 제공하는 목적과,In order to solve the above problems, the present invention provides a noodle having a fresh texture by mixing noodles with acorn starch or any one of oak starch, buckwheat starch and clarified starch and glucan mannan (konjac) And,
또한 본 발명은 일반적으로 글루코만난(곤약) 제품의 원료로 사용되는 곤약정분을 재가공하여 250mesh의 초미립자 정제 글루코만난으로 가공하고 Ph를 중성의 칼슘염류를 사용하여 곤약을 응고 시킴으로서 통상적인 알칼리제를 응고제로 사용되는 수산화칼슘, 패각칼슘 등의 사용으로 인하여 발생되는 알칼리 냄새를 제거함을 목적으로 한다.In addition, the present invention relates to a method for producing a glutaraldehyde of the present invention, which uses a conventional alkaline agent as a coagulant by processing the glutinous rice powder used as a raw material of the glutarimankan (konjac) product, processing the glutaraldehyde with 250mesh of ultrafine particulate and refining the konjac using neutral calcium salts It is intended to remove the alkali smell generated by the use of calcium hydroxide, shell calcium and the like.
또한 본 발명은 묵 구수 제조시 도토리 분말과 글루코만난(곤약)을 혼합하여국수를 제조함으로서 식감이 끊어지면서 씹히는 식감을 갖는 통상의 국수의 식감과 곤약 식감의 중간적인 아삭한 식감을 발생시켜 식사용 음식과 다이어트 식품으로 제공할 수 있도록 함을 목적으로 한 것이다.In addition, the present invention relates to a method of producing noodles by mixing noodles with acorn powder and glucomannan (konjac) in the manufacture of mackerel, thereby producing a noodle texture of ordinary noodles and konnyaku having a crunchy texture, And to provide it as a diet food.
또한 본 발명은 도토리 분말과 글루코만난(곤약)을 혼합하여 식이섬유를 갖는 국수 또는 묵을 제공함을 목적으로 묵 국수 및 묵 제조방법에 관한 것이다.The present invention also relates to a method for preparing ginger noodles and ginger roots for the purpose of providing noodles or ginger having dietary fiber by mixing acorn powder and glucomannan (konjac).
본 발명의 목적을 달성하기 위한 수단으로서, As means for achieving the object of the present invention,
3년 이상된 곤약 뿌리를 채취하여 이를 수세건조하고 이를 슬라이스하여 수분7% 이하로 건조한 다음 터보밀 분쇄기로 0.2㎜ 내지 0.3㎜ 크기의 입자로 분쇄가공하여 곤약정분 제조하는 단계(S10);(S10) of drying konjac roots for 3 years or more, washing them with water, drying them at a rate of 7% or less by water, crushing them into particles having a size of 0.2 mm to 0.3 mm with a turbo mill;
상기 분쇄된 곤약 정분을 Air 분쇄기를 이용하여 곤약정분의 입자가 250mesh 이상의 초미립자가 되도록 2차 분쇄 가공하여 곤약의 주성분인 순수 정제 글루코만난(glucomannan)을 제조하는 단계(S20);The crushed konjac preparation is subjected to a second crushing process using an air grinder so that the crushed konjac granules have an average particle size of not less than 250 meshes, thereby preparing a pure purified glucomannan as a main component of konjac (Step S20);
실온의 정수 100중량부에 정제글루코만난 분말 2중량부, 도토리분말 0.2중량부를 혼합하여 스팀솥에서 서서히 교반하면서 수용성식이섬유 카라기난을 0.06중량부∼0.08중량부, 응고제 0.1∼0.3중량부, 산도조절제4.0∼4.5중량부를 조금씩 뿌려 넣고 90℃의 온도에서 30분간 혼합물을 교반하는 단계(S30);2 parts by weight of purified glucomannan powder and 0.2 part by weight of acorn powder were mixed with 100 parts by weight of purified water at room temperature, and 0.06 part by weight to 0.08 part by weight of water soluble dietary fiber, carrageenan, 0.1 to 0.3 part by weight of coagulant, (S30); stirring the mixture at a temperature of 90 DEG C for 30 minutes;
상기 혼합물을 스팀 솥에서 교반한 후 성형틀에 받아 급속냉각하여 도토리 묵을 제조하는 단계(S40);Stirring the mixture in a steam kettle, receiving the mixture in a mold, and rapidly cooling the mixture to prepare acorn rosin (S40);
상기 성형된 도토리 묵을 면 성형 압출기를 이용하여 국수가닥과 같은 면을 제조하는 단계(S50)를 포함하는 것을 특징으로한다.And a step (S50) of producing a face such as a noodle strand using the molded acorn mold-making extruder.
또한 본Also, 발명의 다른 실시 예로서, 혼합물을 As another embodiment of the invention, 교반하는Stirring 단계(S30) 및 묵 제조 단계(S40), 면을 제조하는 단계(S50)는, The step S30 and the jelly-making step S40, and the step S50 of manufacturing the surface,
실온의 정수 100중량부에 정제글루코만난 3중량부를 넣고 볶음 메밀분말 0.3중량부를 스팀 솥에 혼합 후 폴리덱스트로스 0.05중량부를 서서히 첨가하면서 90℃의 온도에서 40분간 가열교반한 후 성형틀에 받아 급속냉각하여 메밀 묵을 제조한 후 상기 성형된 메밀 묵을 면 성형 압출기를 이용하여 국수 가닥과 같은 면을 제조하는 것을 특징으로 한다.3 parts by weight of purified glucomannan was added to 100 parts by weight of purified water at room temperature, and 0.3 part by weight of roasted buckwheat powder was mixed in a steam pot. Then, 0.05 part by weight of polydextrose was slowly added while stirring at 90 ° C for 40 minutes, And then a surface such as a noodle strand is produced by using the shaped molding machine extruder.
본 발명의 또 다른 실시 예로서, 혼합물을 교반하는 단계(S30) 및 묵 제조 단계(S40), 면을 제조하는 단계(S50)는, As another embodiment of the present invention, step (S30) of stirring the mixture and step (S40) of making jelly, step (S50)
실온의 정수 100중량부에 정제글루코만난 4중량부, 흑미분말 0.08중량부를 스팀솥에 넣고 귀리분말 0.07중량부, 난소화성말토덱스트린 0.03중량부와 아라비아콩검 0.03중량부를 서서히 각각 첨가하면서 90℃의 온도에서 50분간 가열교반하고 이를 성형틀에 받아 급속냉각하여 단단한 질감의 곡물 묵을 제조한 후 상기 성형된 곡물 묵을 면 성형 압출기를 이용하여 국수 가닥과 같은 면을 제조하는 것을 특징으로 한다.4 parts by weight of purified glucomannan and 0.08 part by weight of black rice powder were added to 100 parts by weight of purified water at room temperature, and 0.07 part by weight of oat powder, 0.03 part by weight of indigestible maltodextrin and 0.03 part by weight of Arabic bean gum were gradually added, The mixture is heated and agitated for 50 minutes, and the mixture is cooled in a molding die to produce a hard-textured mushroom of corn, and then a surface such as a noodle strand is produced by using the shaped kneading extruder.
이와 같이된 본 발명은 외관 질감 이취 투명도에서 매우 우수한 선호도를 나타내는 동시에 이취가 제거되고 풍부한 식이섬유가 함유된 제품을 제공 할수 있게 된다.The present invention as described above can provide a product containing an excellent texture in appearance, a very good preference in transparency, and a product in which deodorization is eliminated and rich in dietary fiber.
본 발명은 곤약을 이용한 국수를 제조시 4시간 또는 5시간이 소요되는 팽윤숙성 시간이 필요 없어 시간을 줄임과 동시에 통상응고제로 사용되는 알칼리제제인 수산화칼슘이나 패각칼슘등의 사용으로 인한강력한 알칼리냄새를 100% 제거하여 소비자들이 조리시 냄새제거를 위해 뜨거운 물에 넣고 끓여 낸 후 조리하는 번거로움을 없샐 수 있는 효과를 갖는다. The present invention reduces the time required for swelling and aging, which takes 4 hours or 5 hours to prepare noodles using konjac, and at the same time, it has a strong alkali smell due to the use of alkali agents such as calcium hydroxide and shell calcium, which are usually used as coagulants. %, So that consumers can avoid the inconvenience of putting them in hot water to remove odors during cooking and boiling them and then cooking them.
또한 본 발명은 묵 구수 제조시 도토리 분말과 글루코만난(곤약)을 혼합하여 국수를 제조 함으로서 식감이 끊어지면서 씹히는 식감을 갖는 통상의 곤약국수의 식감과 곤약 묵 식감의 중간적인 아삭한 식감을 발생시켜 식사용 음식과 다이어트 식품으로 제공할 수 있는 효과를 갖는다.In addition, the present invention relates to a method for producing noodles by mixing noodles with acorn powder and glucomannan (konjac) in the manufacture of mackerel, thereby producing an edible texture of common konnyaku noodles and konnyaku noodles having a crunchy texture, Food and diet foods.
도1은 본 발명의 묵 국수 제조 공정도를 나타낸 것이다.Fig. 1 shows a process for producing the noodles of the present invention.
이하 본 발명의 실시 예를 상세히 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in detail.
제1공정: 곤약정분 제조하는 단계(S10)First step: a step of producing a konjac preparation (S10)
3년 이상된 곤약 뿌리를 채취하여 이를 수세건조하고 이를 슬라이스하여 수분7% 이하로 건조한 다음 터보밀 분쇄기로 0.2㎜ 내지 0.3㎜ 크기의 입자로 분쇄가공하여 곤약정분 제조한다.After 3 years or longer, it is washed with water, dried, sliced, dried to a moisture content of 7% or less, and pulverized into particles having a size of 0.2 mm to 0.3 mm by a Turbo mill.
본 발명에서 실시되는 곤약은 천남성과의 다년생 식물로 Amorphophallus Konjac이라는 학명으로 불리우고 있다. The konjac in the present invention is a perennial plant of the genus Senatus, and is known as Amorphophallus konjac.
동남아시아 인도 중국과 일본 등이 주산지로서 중국과 일본에서 대량으로 재배생산 되고 있다Southeast Asia India India, China and Japan are the main producing areas and are being cultivated in large quantities in China and Japan
알줄기는 약간의 편평한 원형으로 다년생이고 봄에 1년생과 2년생을 파종하여 가을에 수확하고 3년생 이상이 되면 지름 25㎝ 이상으로 자라며 이를 원료로 사용한다It is a perennial plant with a flat round shape and it is harvested in autumn by sowing 1 year and 2 year-old in spring. When it is 3 years old or older, it grows more than 25㎝ in diameter and it is used as raw material
본 발명에서는 3년 이상된 뿌리를 채취하여 이를 수세건조하고 이를 슬라이스하여 수분7% 이하로 건조하여 터보밀 분쇄기로 분쇄하면서 0.2㎜내지 0.3㎜ 크기의 입자로 가공한다.In the present invention, roots having a length of 3 years or more are sampled, washed with water, dried, sliced, dried to a moisture content of 7% or less, and ground to a particle size of 0.2 mm to 0.3 mm while being pulverized by a Turbo mill.
이때 가공되어 발생되는 전분질은 air suction하여 외부로 반출되어 폐기물로 처리하고 알맹이인 곤약정분만 사용된다.At this time, the processed starch is air-sucked out to the outside, treated with waste, and only the konnyaku is used.
곤약의 뿌리인 알줄기에는 알맹이성분의 정분 질과 전분성분의 비분 질로 구성되어 있다The roots of konjac are composed of the regular quality of the granular component and the non-division of the starch component
이 전분질은 식품의 원료로서는 쓸모가 없기 때문에 대부분 폐기처분하고 있으며 예전 일본에서는 이를 수거하여 모기향 이나 여타향불의 제조에 첨가하여 사용한 적이 있으나 현재에서 전혀 사용되지 않고 있다,Since the starch is useless as a raw material for food, most of it is disposed of. In Japan, it was collected and used for the production of mosquito repellent or other fragrance, but it is not used at present.
제2공정: 순수 정제 글루코만난(glucomannan)을 제조하는 단계(S20)Step 2: Step (S20) of producing pure purified glucomannan
상기 분쇄된 곤약 정분을 Air 분쇄기를 이용하여 곤약정분의 입자가 250mesh 이상의 초미립자가 되도록 2차 분쇄 가공하여 곤약의 주성분인 순수 정제 글루코만난(glucomannan)을 제조한다.The pulverized konjac tablets are subjected to a secondary pulverization process using an air grinder so that the particles of the konjac tablets become ultra-fine particles having a size of 250 mesh or more, thereby producing pure purified glucumannan, which is a major component of konjac.
본 공정에서는 제1공정에서 분쇄된 곤약 정분을 2차로 재가공하는 것으로 Air분쇄기를 이용하여 곤약 정분의 입자를 250mesh 이상의 초미립자로 분쇄가공하면서 정제하여 곤약의 주성분인 글루코만난(glucomannan) 원료를 제조한다.In this step, in the first step, the ground powder of the ground konjac is reworked to prepare a glucomannan raw material, which is a main component of konjac, by pulverizing and finely grinding the particles of the konjac powder to an ultrafine particle size of at least 250 mesh using an air grinder.
제3공정: 묵을 제조하기 위한 조성물 혼합 교반하는 단계(S30);Step 3: Mixing the composition for making the jelly (Step S30);
본 공정에서는 상기 제1공정 및 제2공정을 실시한 후에는 본 공정에서 도토리 분말을 혼합하면 도토리묵을 제조하게되고, 메밀분말을 혼합하면 메밀 묵이 제조되며, 곡물을 혼합하면 곡물 묵을 제조할 수 있게된다. In the present step, after the first and second steps are performed, acorn powder is mixed in the main step to produce acorn mulberry. When buckwheat powder is mixed, buckwheat mackerel is prepared, and when the cereal is mixed, .
일예로 도토리 묵을 제조함에 있어서 실온의 정수 100중량부에 정제글루코만난 분말 2중량부, 도토리분말 0.2중량부를 혼합하여 스팀 솥에서 서서히 교반하면서 수용성식이섬유 카라기난을 0.06중량부∼0.08중량부, 응고제 0.1∼0.3중량부, 산도조절제4.0∼4.5중량부를 조금씩 뿌려 넣고 90℃의 온도에서 30분간 혼합물을 교반한다. For example, in the preparation of acorn powder, 2 parts by weight of purified glucomannan powder and 0.2 part by weight of acorn powder are mixed with 100 parts by weight of purified water at room temperature, and 0.06 part by weight to 0.08 part by weight of water-soluble dietary fiber carrageenan, 0.3 part by weight, 4.0 to 4.5 parts by weight of an acidity adjusting agent is sprinkled little by little and the mixture is stirred at a temperature of 90 DEG C for 30 minutes.
이때 스팀 솥이라 하더라도 솥 바닥이 눌 수 있으므로 서서히 지속적으로 교반을 실시한다. At this time, even if it is a steam pot, the bottom of the pot may be poured.
또한 도토리 묵을 응고시키기 위해 응고제로서 정수 100중량부에 대하여 젓산칼슘을 0.1∼0.3중량부를 서서히 혼합한다.Also, 0.1 to 0.3 parts by weight of calcium lactate is gradually added to 100 parts by weight of water as a coagulant to solidify the acorn powder.
본 공정에서 투입되는 응고제는 제조하고자 하는 양에 따라서 차이가 있으나 바람직하게 0.2중량부가 적합하다.The amount of the coagulant to be added in the present step varies depending on the amount to be produced, but preferably 0.2 parts by weight is suitable.
또한 본 공정에서 투입되는 산도 조절제는 묵이 보관시 변질되는 것을 방지하기 위한 것으로 4.0∼4.5중량부를 혼합하는 것이 바랍직하다.Also, it is desirable to mix 4.0 to 4.5 parts by weight of the acidity adjusting agent introduced in the present process in order to prevent the mucilage from deteriorating during storage.
상기 산도 조절제로서는 탄산수소나트륨,탄산칼슘,폴리인산나트륨,Examples of the acidity modifier include sodium hydrogencarbonate, calcium carbonate, sodium polyphosphate,
메타인산나트륨,제2인산칼륨,구연산,염화칼륨 중 선택된 하나 또는 둘이상의 혼합물로 0.05 내지 0.5중량부를 혼합하여 사용한다.0.05 to 0.5 parts by weight of a mixture of one or more selected from among sodium metaphosphate, potassium phosphate dibasic, citric acid and potassium chloride is used.
또한 본 공정에서 혼합하는 혼합물 중 도토리 분말 대용으로 메밀분말, 돼지감자분말, 청포분말, 흑미분말, 현미찹쌀분말, 볶은귀리분만 등이 사용될 수 있으며, 식이섬유로는 폴리덱스트로스, 펙틴, 구아검, 아라비아콩검, 카라기난, 셀룰로스, 난소화성말토덱스트린중 어느 하나 또는 둘 이상을 혼합하여 묵을 제조할 수 있다.Also, among the mixture to be mixed in the present process, buckwheat powder, porcine potato powder, purple powder, black rice powder, brown rice glutinous rice powder, roasted oat birth can be used for the acorn powder substitute. Examples of dietary fiber include polydextrose, pectin, guar gum, Rosemary, carrageenan, cellulose, and indigestible maltodextrin can be prepared by mixing one or more of them.
제4공정: 도토리 묵을 제조하는 단계(S40)Step 4: Step of producing acorn rosin (S40)
상기 공정에서 혼합물이 솥에서 가열되면서 교반하는 과정에서 조청과 같이 걸죽하게 되면 별도의 설형틀에 부어 급냉시키면 도토리 묵이 완성된다.In this process, when the mixture is stirred in a pot while stirring in a pot, when the mixture is stirred, the mixture is poured into a separate frame and quenched to complete an acorn mushroom.
상기 성형틀로 도토리 묵을 성형시 급냉시키는 것은 작업의 진행을 신속하게 하기 위한 것으로 별도의 냉동실 또는 쿨링실에서 급냉시킨다.In order to accelerate the progress of the work, it is quenched in a separate freezing room or a cooling room.
제5공정: 묵 면을 제조하는 단계(S50)Step 5: Fabricating the embroidery (S50)
본 공정에서는 상기 성형된 도토리 묵을 면 성형 절단 칼로 절단하여 면을 제조하는 단계(S50)를 실시한다. In the present step, the formed acorn roots are cut with a surface-cutting knife to produce a surface (S50).
본 공정에서 형성하는 면은 일예로 묵이 가로세로 15㎝×15㎝ ∼ 20㎝×20㎝의 크기 일 경우 길이 15㎝ ∼ 20㎝이고, 폭은 사각면이 각각 5㎜를 갖는 묵을 절단하여 면으로 형성한다. The surface to be formed in this process is, for example, a mica having a length of 15 cm to 15 cm and a length of 20 cm to 20 cm and a length of 15 cm to 20 cm and a width of 5 mm each, .
이와 같이 제조된 본 발명은 곤약이 혼합된 상태로 도토리 묵이 제조됨으로 이의 묵을 이용하여 도토리 면의 가닥으로 성형함으로서 통상적으로 인식되어진 국수 식감이 아닌 새로운 식감을 갖게 된다..In the present invention thus manufactured, an acorn mushroom is produced in a state in which konjac is mixed. Thus, by molding the acorn mucilage into a strand of an acorn surface, it has a new texture rather than a commonly recognized noodle texture.
즉, 밀가루 국수의 경우에는 전단력과 쫀득한 식감이 있으며, 묵의 경우에는 부드럽게 뚝뚝 힘없이 끊어지는 식감이며, 곤약은 딱딱 끊어지면서 어석어석한 식감을 갖게 되나. 본 발명은 도토리 전분과 곤약을 혼합하여 묵국수를 제조함으로 묵에 부드럽움과 곤약의 어석어석함을 혼합하여 부드러우면서도 씸히는 식감을 갖도록한 묵 국수(일명: 묵 국시)를 제공하게 된다.That is, in the case of flour noodles, there is shearing force and good texture, while in the case of jelly, the softness is dripping without force, and the konnyaku is cracked and has a texture. In the present invention, acorn starch and konnyaku are mixed to produce muk noodles. Thus, muk kook (Korean traditional mackerel), which is soft and has a soft and crisp texture, is provided by mixing konnyaku of konnyaku.
본 발명의 실시 예를 살펴보면 아래와 같다.An embodiment of the present invention will be described below.
<실시예 1>≪ Example 1 >
도토리를 이용한 묵 제조방법,A method for manufacturing jelly using an acorn,
실온의 정수 100중량부에 상기 공정에서 준비된 정제글루코만난 분말 2중량부, 도토리분말 0.2중량부를 혼합하여 스팀 솥에서 서서히 교반하면서 수용성 식이섬유 카라기난을 0.07중량부를 넣고 90℃의 온도에서 30분간 혼합물을 교반을 실시한다. 이때 응고제인 젓산칼슘을 0.2중량부를 서서히 혼합하는 동시에 산도 조절제로서는 탄산수소나트륨 .03중량부를 서서히 혼합하면서 계속 교반하여 조청과 같이 걸죽한 상태에서 성형틀에 부어 급속 냉각시켜 도토리 묵을 제조하였다. 2 parts by weight of the purified glucomannan powder prepared in the above step and 0.2 part by weight of acorn powder were mixed with 100 parts by weight of purified water at room temperature, 0.07 part by weight of water-soluble dietary fiber carrageenan was added while stirring slowly in a steam pot, and the mixture was stirred at 90 ° C for 30 minutes . At this time, 0.2 part by weight of calcium lactate as a coagulant was gradually mixed and 0.3 part by weight of sodium bicarbonate as an acidity controlling agent was slowly mixed while stirring continuously.
본 공정에서 사용되는 도토리는 떫은 맛을 없애기 위해 침지를 한다.Acorns used in this process are soaked to remove the bland taste.
즉, 도토리의 떫은 맛은 전분속에 함유되어 있는 탄닌산(Tannic Acid)That is to say, the acorn taste of tannic acid (tannic acid)
에 의한 것으로 폴리페놀성의 복잡한 유기 화합물로 수용성이며, 수렴성을 갖는 담Is a polyphenolic complex organic compound that is water soluble and has a convergent fence
황색의 비결정물질로 순수 탄닌산은피부에 대한 1차 자격(刺激)은 없으나 흡수되어Yellow amorphous material, pure tannic acid has no primary qualification (irritation) to the skin but is absorbed
간장질환을 일으킬 수 있는 물질이므로 도토리를 물에 수시간 침지하여 우려내어 건조 분말화한 것을 사용하였다.Because it is a substance that can cause liver disease, the acorn was immersed in water for several hours, and dried and powdered.
<실시예 2>≪ Example 2 >
메밀을 이용한 묵 제조방법.Process for making jelly using buckwheat.
실온의 정수 100중량부에 정제글루코만난 3중량부를 넣고 볶음 메밀분말 0.3중량부를 스팀 솥에 혼합 후 폴리덱스트로스 0.05중량부를 서서히 첨가하면서 90℃의 온도에서 40분간 가열교반 한 후 성형틀에 받아 급속냉각하여 메밀 묵을 제조하였다.3 parts by weight of purified glucomannan was added to 100 parts by weight of purified water at room temperature, and 0.3 part by weight of roasted buckwheat powder was mixed in a steam pot. Then, 0.05 part by weight of polydextrose was slowly added while stirring at 90 ° C for 40 minutes, Rosemary.
이때 실시예1과 같이 응고제인 젓산칼슘을 0.2중량부를 서서히 혼합하는 동시에 산도 조절제로서는 탄산수소나트륨 .03중량부를 서서히 혼합하면서 계속 교반하여 조청과 같이 걸죽한 상태에서 성형틀에 부어 급속 냉각시켜 도토리 묵을 제조하였다.0.2 parts by weight of calcium lactate as a coagulant was gradually mixed and 0.3 part by weight of sodium bicarbonate as an acidity controlling agent was gradually mixed while stirring and the mixture was poured into a mold and rapidly cooled to give acorn mulberry .
<실시예3> 곡물 묵 제조방법.≪ Example 3 >
실온의 정수 100중량부에 정제글루코만난 4중량부, 흑미분말 0.08중량부를 스팀솥에 넣고 귀리분말 0.07중량부, 난소화성말토덱스트린 0.03중량부와 아라비아콩검 0.03중량부를 서서히 각각 첨가하면서 90℃의 온도에서 50분간 가열교반하고 이를 성형틀에 받아 급속냉각하여 단단한 질감의 곡물 묵을 제조 하였다.4 parts by weight of purified glucomannan and 0.08 part by weight of black rice powder were added to 100 parts by weight of purified water at room temperature, and 0.07 part by weight of oat powder, 0.03 part by weight of indigestible maltodextrin and 0.03 part by weight of Arabic bean gum were gradually added, The mixture was heated and agitated for 50 minutes, and the mixture was taken in a mold and rapidly cooled to produce a hard-textured mushroom.
이때 응고제인 젓산칼슘을 0.2중량부를 서서히 혼합하는 동시에 산도 조절제로서는 탄산수소나트륨 .03중량부를 서서히 혼합하면서 계속 교반하여 조청과 같이 걸죽한 상태에서 성형틀에 부어 급속 냉각시켜 도토리 묵을 제조하였다.At this time, 0.2 part by weight of calcium lactate as a coagulant was gradually mixed and 0.3 part by weight of sodium bicarbonate as an acidity controlling agent was slowly mixed while stirring continuously.
<실시예4><Example 4>
실온의 정수100중량부에 대하여 정제글루코만난 4중량부를 넣고 흑미분말0.08중량부, 귀리분말 0.07중량부를 서서히 첨가하면서여기에 난소화성말토덱스트린 0.03중량부와 아라비아콩검 0.03중량부를 첨가하면서 90℃의 온도에서 50분간 가열교반하고 이를 일정 틀에 받아 급속냉각하여 단단한 질감의 곡물 묵을 제조하였다.4 parts by weight of purified glucomannan was added to 100 parts by weight of purified water at room temperature, 0.08 part by weight of black rice powder and 0.07 part by weight of oat powder were gradually added thereto while 0.03 part by weight of indigestible maltodextrin and 0.03 part by weight of Arabian bean gum were added thereto, The mixture was heated and agitated for 50 minutes. The mixture was cooled to a constant temperature and rapidly cooled to produce a hard texture of a grain mushroom.
이때 응고제인 젓산칼슘을 0.2중량부를 서서히 혼합하는 동시에 산도 조절제로서는 탄산수소나트륨 0.03중량부를 서서히 혼합하면서 계속 교반하여 조청과 같이 걸죽한 상태에서 성형틀에 부어 급속 냉각시켜 도토리 묵을 제조하였다.At this time, 0.2 part by weight of calcium lactate as a coagulant was gradually mixed and 0.03 part by weight of sodium bicarbonate as an acidity controlling agent was slowly mixed while stirring continuously.
상기 실시예 1, 실시예 2, 실시예 3, 실시예4 에서 제조된 묵을 면 성형 절단기를 이용하여 각각 도토리 가닥면, 메밀 가닥면, 곡물 가닥면을 제조하였다.The acorn surface, the buckwheat surface, and the grain surface were prepared using the dough molding machines manufactured in Examples 1, 2, 3 and 4, respectively.
이상에서 확인된 바와 같이 정제가공된 글루코만난성분으로 제조가공된 면과 묵은 일반 곤약묵과 곤약국수와 비교 관능검사를 숙련된 패널요원들에게 실시하여 아래와 같은 결과를 얻었다As described above, comparative sensory tests were performed on the panel processed with the processed tablets and the common konjac myrrh and konjac noodles, which were manufactured by skilled panelists, and the following results were obtained
본 관능검사는 7 단계기호 척도법에 의하여 5회 반복실시 하였으며 최고의 만족도를 5로 정하여 각각의 결과를 나타냈다.The sensory evaluation was repeated 5 times according to the 7 step symbol scale method. The highest satisfaction was set to 5 and the results were shown.
또한 본 발명의 관능검사를 하기 위해 시중에서 시료를 찾았으나 구입하지 못한 관계로 대조군을 곤약 묵과 곤약 국수를 구입하여 서로 비교하여 관능검사를 실시하였다.In order to perform the sensory test of the present invention, samples were searched in the market, but the samples were purchased, and the control group was compared with the konnyaku and konnyaku noodles for sensory evaluation.
본 발명의 표1은 실시예 1(도토리 묵)과 실시예 2(메밀 묵), 실시예 3(곡물 묵)에 대응되는 대조군 1은 시중에서 유통되고 있는 곤약 묵(하나로마트구입)을 구입하여 관능검사를 실시하여 아래의 표1과 같은 관능검사 결과를 얻었다.Table 1 of the present invention was obtained by purchasing a konjac jelly (purchased from Hanaro Mart), which is distributed in the market, in Example 1 (Acorn jelly), Example 2 (Buckwheat noodle) and Example 3 (Grain jelly) The sensory test was performed to obtain sensory test results as shown in Table 1 below.
또한 본 발명의 표2는 실시예 1(도토리 묵 면가닥) 및 실시예 2(메밀 면가닥), 실시예 3(곡물 면 가닥)에 대응되는 대조군 2는 시중에서 유통되고 있는 곤약국수(하나로마트구입)를 구입하여 관능검사를 실시하여 아래의 표2와 같은 관응검사 결과를 얻었다.Table 2 of the present invention also shows that the control group 2 corresponding to Example 1 (acorn silk surface strand) and Example 2 (cotton-covered strand) and Example 3 (grain cotton strand) Purchased) were subjected to sensory evaluation and the results of conformity test as shown in Table 2 below were obtained.
이상의 표1과 표2에서 알 수 있듯이 본 발명의 곤약을 혼합하여 제조된 도토리 묵, 도토리 면 가닥, 메밀 묵, 메밀 면가닥, 곡물 묵, 곡물 면가닥이 시중에서 구입한 대조군의 곤약 묵과 곤약 국수에 비하여 관능검사 전체에서 양호함을 알 수 있다. As can be seen from Table 1 and Table 2 above, acorn mulberry, konnyaku noodles and konnyaku noodles prepared by mixing konnyaku, acorn cotton, buckwheat, buckwheat cotton, And the sensory test was good.
이와 같이 이루어지는 본 발명은 상기에서 설명된 도토리 분말, 메밀분말, 곡물분말 이외로 돼지감자분말, 흑미분말, 현미찹쌀분말, 볶은귀리분말 등을 사용할 수 있으며, 식이섬유로는 폴리덱스트로스,펙틴, 구아검, 아라비아콩검, 카라기난, 셀룰로스, 난소화성말토덱스트린중 어느 하나 또는 둘 이상을 혼합하여 사용함으로서 묵 면 가닥으로 된 묵 국수를 제조할 수 있으며 특히 식이섬유를 혼합하여 다이어트 식품으로 제공하는 효과가 있다.The present invention thus far described can use pig powder, black rice powder, brown rice glutinous rice powder, roasted oat powder and the like other than the above-described acorn powder, buckwheat powder and grain powder, and examples of the dietary fiber include polydextrose, pectin, guar gum , Arabian bean gum, carrageenan, cellulose, and indigestible maltodextrin are mixed together to produce mucilage noodles made of mucilaginous fibers. In particular, it is effective to provide dietary fiber by mixing dietary fiber.
특히 본 발명은 다양한 재료의 전분가루를 이용하여 곤약과 함께 묵을 제조하여 제공함으로 성인병을 예방할 수 있도록 된 건강식을 제공하는 효과가 있다.In particular, the present invention provides a health food that can prevent adult diseases by preparing and providing jelly with konjac using starch powder of various materials.
Claims (8)
상기 분쇄된 곤약 정분을 Air 분쇄기를 이용하여 곤약정분의 입자가 250mesh 이상의 초미립자가 되도록 2차 분쇄 가공하여 곤약의 주성분인 순수 정제 글루코만난(glucomannan)을 제조하는 단계(S20);
실온의 정수 100중량부에 정제글루코만난 분말 2중량부, 전분 분말 0.2중량부를 혼합하여 스팀솥에서 서서히 교반하면서 수용성식이섬유 0.07중량부, 응고제 0.1∼0.3중량부, 산도조절제4.0∼4.5중량부를 조금씩 뿌려 넣고 90℃의 온도에서 30분간 혼합물을 교반하는 단계(S30);
상기 혼합물을 스팀 솥에서 교반한 후 성형틀에 받아 급속냉각하여 묵을 제조하는 단계(S40);
상기 성형된 묵을 면 성형 절단기를 이용하여 면 가닥으로 이루어지는 묵 국수를 제조하는 단계(S50)를 포함하는 것을 특징으로 하는 묵 국수 제조방법.(S10) of drying konjac roots for 3 years or more, washing them with water, drying them at a rate of 7% or less by water, crushing them into particles having a size of 0.2 mm to 0.3 mm with a turbo mill;
The crushed konjac preparation is subjected to a second crushing process using an air grinder so that the crushed konjac granules have an average particle size of not less than 250 meshes, thereby preparing a pure purified glucomannan as a main component of konjac (Step S20);
2 parts by weight of purified glucomannan powder and 0.2 part by weight of starch powder were mixed with 100 parts by weight of purified water at room temperature, and 0.07 part by weight of water-soluble dietary fiber, 0.1 to 0.3 part by weight of a coagulant and 4.0 to 4.5 parts by weight of an acidity adjusting agent were slightly sprayed And stirring the mixture at a temperature of 90 DEG C for 30 minutes (S30);
Stirring the mixture in a steam pot, receiving the mixture in a mold, and rapidly cooling the mixture to prepare a mucilage (S40);
And a step (S50) of producing a gummy noodle composed of cotton strands using the shaping cutter of the shaping mold.
묵을 성형하는 전분 분말은 도토리 분말, 메밀분말, 청포분말, 돼지감자 분말, 흑미분말, 현미찹쌀분말, 볶은귀리분말 중 어느 하나로 이루어진 것을 특징으로 하는 묵 국수 제조방법.
The method of claim 1, wherein
Wherein the starch powder to be molded is composed of any one of acorn powder, buckwheat powder, purple powder, porcine potato powder, black rice powder, brown rice glutinous rice powder and roasted oat powder.
식이섬유로는 폴리덱스트로스, 펙틴, 구아검, 아라비아콩검, 카라기난, 셀룰로스, 난소화성말토덱스트린중 어느하나 또는 둘 이상을 혼합하여 묵상 또는 묵 면을 제조하는 것을 특징으로 하는 묵 국수 제조방법.4. The method according to any one of claims 1 to 3,
Wherein the dietary fiber is prepared by mixing one or more of polydextrose, pectin, guar gum, arabic bean gum, carrageenan, cellulose, and indigestible maltodextrin to prepare a mousse or mushroom.
응고제로는 젓산칼슘을 사용한 것을 특징으로 하는 묵 국수 제조방법.4. The method according to any one of claims 1 to 3, wherein
And calcium lactate is used as a coagulant.
산도조절제로는 탄산수소나트륨, 탄산칼슘, 폴리인산나트륨,
메타인산나트륨, 제2인산칼륨, 구연산, 염화칼륨중 선택된 하나 또는 둘 이상의
혼합물로 0.05내지 0.5 중량부를 혼합하여 사용하는 것을 특징으로 하는 묵 국수 제조방법.The method according to claim 1 or 3,
Examples of the acidity controlling agent include sodium hydrogencarbonate, calcium carbonate, sodium polyphosphate,
One or more selected from sodium metaphosphate, dibasic potassium phosphate, citric acid, and potassium chloride
And 0.05 to 0.5 part by weight of a mixture thereof.
실온의 정수 100중량부에 정제글루코만난 분말 2중량부, 전분 분말 0.2중량부를 혼합하여 스팀 솥에서 서서히 교반하면서 수용성식이섬유 0.07중량부, 응고제 0.1∼0.3중량부, 산도조절제4.0∼4.5중량부를 포함하는 묵 국수 조성물.The composition to be mixed in the production of the yam noodle of claim 1,
2 parts by weight of purified glucomannan powder and 0.2 part by weight of starch powder were mixed with 100 parts by weight of purified water at room temperature, and 0.07 part by weight of water-soluble dietary fiber, 0.1 to 0.3 part by weight of a coagulating agent and 4.0 to 4.5 parts by weight of an acidity adjusting agent, Rosemary composition.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102537721B1 (en) | 2022-06-22 | 2023-05-31 | 이흥병 | Method for manufacturing Konjac noodles using fermented Konjac paste |
| KR102547189B1 (en) * | 2022-06-21 | 2023-06-23 | 이흥병 | Method for manufacturing Wet Konjac rice using fermented Konjac paste |
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| KR930011859B1 (en) | 1988-12-29 | 1993-12-21 | Canon Kk | Ink jet recording head and ink jet recording apparatus |
| KR100700066B1 (en) | 2004-09-08 | 2007-03-27 | 이화숙 | A method for noodle use an ancorn |
| KR20080040229A (en) | 2006-11-02 | 2008-05-08 | (주)오션푸드 | Jelly muk and noodle using fusiforme and manufacturing method thereof |
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2017
- 2017-04-06 KR KR1020170044886A patent/KR20180113388A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930011859B1 (en) | 1988-12-29 | 1993-12-21 | Canon Kk | Ink jet recording head and ink jet recording apparatus |
| KR100700066B1 (en) | 2004-09-08 | 2007-03-27 | 이화숙 | A method for noodle use an ancorn |
| KR20080040229A (en) | 2006-11-02 | 2008-05-08 | (주)오션푸드 | Jelly muk and noodle using fusiforme and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102547189B1 (en) * | 2022-06-21 | 2023-06-23 | 이흥병 | Method for manufacturing Wet Konjac rice using fermented Konjac paste |
| KR102537721B1 (en) | 2022-06-22 | 2023-05-31 | 이흥병 | Method for manufacturing Konjac noodles using fermented Konjac paste |
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