SONG, EUN YOUNG,송은영,KIM, YOUNG SEO,김영서,KIM, YOUNG HYEON,김영현,KIM, HYEON
申请号：
KR1020110140346
公开号：
KR1020130072776A
申请日:
2011.12.22
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of Pollack powder is provided to manufacture Pollack powder which is easy to be utilized as various food ingredients by removing bad smell while maintaining the nutrition.CONSTITUTION: A Pollack is cut into thin strips, and dipped in water at a room temperature for 1-10 minutes. The dipped Pollack is cut into 10mm of length, 1 mm of width, and 1 mm of thickness, and dried until the content of moisture becomes 1-5%. The Pollack strips and soybean protein powder are mixed at a weight ratio of 1:1, and pulverized into 0.31-0.5 mm to manufacture mixed powder. The mixed powder and wheat starch are mixed at a weight ratio of 1:1, extruded, dried until the moisture content is 1-10%, and pulverized into 0.16-0.26 mm to manufacture Pollack powder. 1-10 weight% of the Pollack powder, 0.1-1 weight% of mulberry leaf powder, 0.1-1 weight% of shiitake powder, 0.1-1 weight% of buck wheat powder, 0.1-1 weight% of kelp powder, 30-47 weight% of wheat flour, and 51.1-68.5 weight% of purified water are mixed and kneaded. The kneading is molded into a circular sheet of 80-100 mm of diameter and 1-2 mm of thickness, heated with steam of 90-100deg.C for 1-5 minutes and cooled.COPYRIGHT KIPO 2013[Reference numerals] (AA) Pollack preparation step (slicing, dipping, cutting, and drying) (BB) Mixture powder preparation step (bean powder mixing, pulverizing) (CC) Pollack powder preparation step (wheat powder, extrusion, drying, and pulverizing) (DD) Pollack powder본 발명은 황태분말의 제조방법과 그 황태분말이 포함된 황태만두피 및 황태국수의 제조방법으로서, 더욱 상세하게는 단백질과 칼슘이 풍부하고, 콜레스테롤이 거의 없으며, 필수아미노산을 많이 포함하고 있는 황태를 이용하여 황태만두피와 황태국수를 제조하는 방법에 관한 것이다. 이를 위하여, 황태를 가늘게 채를 썰고, 상온의 물에 1~10분 동안 침지한 다음에, 길이 10㎜, 폭 1㎜, 두께 1㎜의 크기로 절단하고, 수분함량이 1~5%가 되도록 건조하여 황태채를 준비하는 황태채 준비단계, 상기 황태채와 콩단백분말을 1:1 중량비로 혼합한 다음에 0.31~0.5㎜의 크기로 분말화하여 혼합분말을 제조하는 혼합분말 제조단계, 상기 혼합분말과 소맥전분을 1:1 중량비로 혼합하고, 압출한 다음에, 수분함량이 1~10%가 되도록 건조하고, 0.16~0.26㎜가 되도록 분말화하여 황태분말을 제조하는 황태분말을 제조단계가 포함되어 이루어진 황태분말을 제조하고, 이를 이용하여 황태만두피 및 황태국수를 제조하는 특징이 있다.
