CABBAGE KALGUKSU MANUFACTURING METHOD

• Main Author: KIM, CHOL SU
• Format: Patent
• Language: English; Korean
• Published: 28.04.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to manufacturing method of kalguksu (Korean chopped noodles) containing cabbage, wherein a wet grinding process is used to grind washed cabbage while fibrous tissue forms cabbage puree of sliced granule solids; the cabbage puree is mixed with flour without adding water to make the dough; the dough is ripened at a low temperature, and kalguksu noodles are produced by inserting the dough into the noodle-making machine. This invention allows kalguksu noodles to contain sufficient active solids of cabbages including a great quantity of cellulose, thus having an effect on the flavor and texture of kalguksu as well as nutrition supplementation. 본 발명은 배추가 함유된 칼국수 면의 제조방법에 관한 것으로, 수세된 배추를 습식 분쇄하되 섬유질 조직이 세단(細斷)된 세립(細粒) 고형물의 배추퓨레(puree)를 형성하고, 소맥분에 일체의 가수(加水) 없이 상기 배추퓨레를 혼합 교반하여 반죽을 형성하며, 형성된 반죽을 저온 숙성한 후 제면기(製麵機)에 투입하여 칼국수 면을 제조하는 것이다. 본 발명을 통하여, 다량의 섬유소를 포함한 배추의 유효 고형분을 칼국수 면에 충분히 함유시킬 수 있으며, 이로써 칼국수의 향미 및 식감은 물론 영양분 또한 보강하는 효과를 얻을 수 있다.