KR900001719B1 - Process for buckwheat noodles - Google Patents
Process for buckwheat noodles Download PDFInfo
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- KR900001719B1 KR900001719B1 KR1019870013497A KR870013497A KR900001719B1 KR 900001719 B1 KR900001719 B1 KR 900001719B1 KR 1019870013497 A KR1019870013497 A KR 1019870013497A KR 870013497 A KR870013497 A KR 870013497A KR 900001719 B1 KR900001719 B1 KR 900001719B1
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- buckwheat
- noodle
- noodles
- flour
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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
- A23L27/40—Table salts; Dietetic salt substitutes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 치미감(齒味感)과 보존성 및 끈기등이 개선된 메밀가락국수의 제조방법에 관한 것이다.The present invention relates to a method for producing buckwheat noodles with improved taste, preservation, and stickiness.
일반적으로 메밀은 밀가루등에서 발견되는 글루텐, 카제인등과 유사한 단백질이 10-13% 함유되어 있으며, 각종 무기성분이나 미량의 비타민등이 밀가루 혹은 쌀등에 비하여 다량이므로 건강식품이나 기호식품으로서 각광을 받고 있다.Generally, buckwheat contains 10-13% of protein similar to gluten, casein, etc. found in wheat flour, and various minerals and trace vitamins are higher than flour or rice. .
그러나 메밀자체는 성형후에 점탄성과 가소성을 부여하는 성분이 적고 이들 성분이나 전분입이 단단하여 반죽만으로는 쉽게 α화 되지 못하며 일단 성형된 후에 물에 의하여 팽윤되면서 풀어지는 현상이 있었다.However, the buckwheat itself has a small amount of viscoelasticity and plasticity after molding, and these ingredients or the starch injection is hard and cannot be easily α-conjugated by kneading.
본 발명은 종래에 밀가루만을 사용하던 가락국수 제품에 있어서 메밀을 30-40중량% 첨가혼합후 반죽기에서 염도 4의 소금물을 원료가루의 28중량% 첨가하여 교반반죽한 다음 이를 통상의 로울러에 4-5회 반복통과시켜 면대를 형성하고 이 면대를 통상의 국수세절칼로 절단하여 면을 형성한 후 이면을 100℃의 온수통에서 2-3분간 삶은 다음 냉각수로 냉각처리하여 전분입의 α화와 단백질변성을 유도하여 고도의 점성, 탄성, 끈기를 지니는 메밀가락국수를 제조함을 목적으로 하는 것이다.In the present invention, 30-40% by weight of buckwheat is mixed with buckwheat in a conventional karaoke noodle product, and after mixing and kneading the salt water of salt 4 at a kneading machine with 28% by weight of the raw powder, it is added to a conventional roller. Repeat the passage five times to form a noodle stand. Cut the noodle stand with an ordinary noodle cutting knife to form noodle. Boil the noodle for two to three minutes in a hot water tank at 100 ℃, and then cool it with cooling water. It aims to produce buckwheat noodle with high viscosity, elasticity and tenacity by inducing denaturation.
본 발명에서 원로료 사용될 수 있는 메밀은 완전 건조, 분쇄한 300-400메쉬의 것으로서, 특히 단백질함량 10-13%인 것을 전체중량에 대하여 30-40% 사용하는 것이 바람직하다. 메밀 사용량이 30% 이하이면 메밀 고유의 향과 맛을 느낄 수 없으며, 40% 이상이면 끈기와 성형체 유지력이 빈약하여 필요한 수준의 메밀가락국수를 얻을 수 없다.Buckwheat which can be used as raw material in the present invention is 300-400 mesh which is completely dried and pulverized, and it is preferable to use 30-40% of the total weight, in particular, having a protein content of 10-13%. If the amount of buckwheat is less than 30%, the scent and taste unique to buckwheat cannot be felt, and if it is more than 40%, the buckwheat chopped noodles cannot be obtained because of poor tenacity and retention of molded body.
그리고, 본 발명에 있어서 원료가루는 중력분말가루를 사용한다. 그 이유는 밀가루내의 조직 단백질인 글루테린(GLUTELIN)과 글리아딘(GLADIN)의 가교반응물인 글루텐이 다량인 중력분이 갖는 반죽의 점탄성과 끈기등을 이용하기 위한 것이다. 밀가루 배합량은 전체중량에 대하여 60-70중량%가 적당하다.In the present invention, the raw material powder uses gravity powder powder. The reason is to take advantage of the viscoelasticity and tenacity of the dough of gluten, which is a crosslinking reaction between gluten and GLADIN, a tissue protein in flour. The amount of flour is suitably 60-70% by weight based on the total weight.
본 발명은 상기한 메밀가루와 밀가루를 혼합기에서 혼합숙성시킨 다음 반죽기에서 염도 4의 소금물을 원료가루의 28중량% 첨가하여 약 20분 정도로 교반반죽한다.In the present invention, the above-mentioned buckwheat flour and flour are mixed and aged in a mixer, and then kneaded and kneaded in a kneader for about 20 minutes by adding 28 wt% of raw material powder.
상기한 바와 같은 메밀가루, 밀가루, 소금물을 혼합반죽한 반죽을 탈포처리후 통상의 로울러에 의하여 면대(麵帶)를 형성한다. 이때 면대는 최초에는 두껍게 형성하고 계속 4-5의 반복통과시켜 점차적으로 얇게 형성하므로서 면대의 표면이 매끄러워짐과 동시에 끈기를 부여케 한다. 이어서 상기 면대를 통상의 국수세절칼을 이용하여 원형 또는 각형의 면발을 성형하고 이 면을 100℃의 온수통에 넣어 2-3분정도 삶은 다음 냉각수로 헹구어서 건져놓으면 목적으로 하는 갈색의 메밀가락국수가 얻어진다.The batter mixed with buckwheat flour, flour, and brine as described above is defoamed to form a cotton pad by a conventional roller. At this time, the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface is smooth and at the same time to give the endurance is formed by gradually increasing the thickness of 4-5 repeatedly. The noodle stand is then round or square noodle shaving using a conventional noodle cutting knife, put this noodle into a hot water tank at 100 ° C. and boiled for 2-3 minutes, then rinsed with cooling water and dried. A number is obtained.
그리고, 상기의 면을 포장단위의 면(사리)으로 만들어 진공포장 또는 일반포장지로 밀폐포장하여 냉장보관하여 사용하므로써 면의 부패 방지와 장기보관사용 및 면의 견고성을 유지시킬 수 있다.In addition, by making the above surface into a side (sari) of the packaging unit, sealed packaging with vacuum packaging or general packaging, and refrigerated storage can be used to prevent the decay of the cotton, long-term storage use and the firmness of the cotton.
본 발명에 의한 삶는 처리와 냉가수처리로 밀가루내의 글리아딘과 글루테린은 가교반응을 일으켜 점탄성, 가소성을 부여하는 글루텐이 형성되며, 밀가루내의 전분은 α화 되고 메밀의 전분도α화 되므로 이들 글루텐과 α전분이 냉각수 처리중에 서로 교차혼합되어 교질화 된다. 이와 같은 전분과 단백질의 탄성작용으로 면발이 서로 접촉되어도 엉겨붙는 현상이 없으며 수분등에 의해서도 쉽게 팽윤되지 않는 안정된 특성을 보여준다.By boiling and cold water treatment according to the present invention, gliadin and gluterin in flour cause crosslinking reaction to form gluten which gives viscoelasticity and plasticity. Gluten and α starch cross-mix and collate with each other during cooling water treatment. The elastic action of starch and protein does not entangle noodle even when contacted with each other, and shows a stable property that is not easily swollen by moisture.
[실시예]EXAMPLE
메밀가루 400kg과 밀가루 600kg을 혼합기에 투입하여 혼합숙성시킨 후 이 원료가루를 통상의 반죽기에 넣고 이에 염도 4의 소금물을 상기 원료가루의 28중량% 투입하여 20분정도 계속 교반반죽한다. 반죽을 통상의 로울러에 4-5회 반복통과시켜 면대를 만들고 이 면대를 통상의 국수세절칼을 이용하여 원형 또는 각형의 면발을 성형한 후 이를 100℃의 온수통에서 2-3분정도 삶은 다음 냉각수로 헹구어서 건져 놓는다.400 kg of buckwheat flour and 600 kg of flour are added to the mixer, and the mixture is aged. The raw powder is placed in a conventional kneader, and the salt water of salt 4 is added to 28 wt% of the raw powder, and the stirring is continued for 20 minutes. The dough is passed through a regular roller 4-5 times to make a noodle stand, and this noodle is formed into a round or square noodle using ordinary noodle cutting knife and then boiled for 2-3 minutes in a hot water tank at 100 ℃. Rinse with coolant and save.
[비교예][Comparative Example]
상기한 실시예와 동일한 비율로 배합하여 삶는 처리와 냉각수 처리를 안한 체면을 제조하였다.In the same proportion as in the above-described embodiment was prepared a surface without boiled treatment and cooling water treatment.
이 비교예에서 얻은 면을 실온에서 실시예에서 얻은 면과 같이 실내에 방치한 결과 비교예에서 얻은 면은 면발끼리 접촉괴어 잘 분리가 안되며, 비등하는 물에서 5분간 방치하면 면이 풀어져서 형체를 유지할 수 없는 반면 본 발명에 의한 제품은 끓는 물에서 10분간 방치하여도 형체의 변형이 거의 없다. 또한, 치미성도 실시예의 것이 더욱 쫄깃한 맛을 주었다.When the cotton obtained in this comparative example was left indoors at room temperature as in the example obtained, the cotton obtained in the comparative example could not be separated from each other by contact with the cotton feet, and if left in boiling water for 5 minutes, the cotton would loosen to maintain shape. On the other hand, the product according to the present invention is hardly deformed even after being left in boiling water for 10 minutes. In addition, the taste of the Example gave more chewy taste.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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KR1019870013497A KR900001719B1 (en) | 1987-11-28 | 1987-11-28 | Process for buckwheat noodles |
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KR1019870013497A KR900001719B1 (en) | 1987-11-28 | 1987-11-28 | Process for buckwheat noodles |
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KR890007663A KR890007663A (en) | 1989-07-05 |
KR900001719B1 true KR900001719B1 (en) | 1990-03-19 |
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KR1019870013497A KR900001719B1 (en) | 1987-11-28 | 1987-11-28 | Process for buckwheat noodles |
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