KR-20260062530-A - A method of manufacturing noodles containing soybean-derived proteins and an apparatus for implementing them
Abstract
A method for manufacturing noodles containing soybean-derived protein according to one embodiment of the present invention relates to a method for manufacturing noodles containing soybean-derived protein that enables the production of noodles of various shapes through the flakes by pressing and grinding soybeans, and may be a method comprising: a raw material supply step in which a raw material, which is a soybean, is supplied to a pressing unit; a step in which the pressing unit presses the raw material; a step in which a drying unit dries the pressed raw material to produce a solid body; a step in which a grinding unit grinds the solid body to produce flakes; and a step in which a molding unit manufactures noodles based on the flakes.
Inventors
- 유성한
Assignees
- 유성한
Dates
- Publication Date
- 20260507
- Application Date
- 20241029
Claims (5)
- In a method for manufacturing noodles containing soybean-derived protein, A raw material supply step in which soybean raw material is supplied to a pressing section; A step in which the above-mentioned pressing part presses the above-mentioned raw material; A step of drying the raw material compressed by the drying section to produce a solid body; A step in which a grinding unit grinds the solid body to produce flakes; and A molding unit comprising the step of manufacturing noodles based on the above flakes; Method for manufacturing noodles containing soybean-derived protein.
- In paragraph 1, The above-mentioned compression step is, The oil produced by pressing the above raw material is separated from the pressed raw material. Method for manufacturing noodles containing soybean-derived protein.
- In paragraph 2, The above-mentioned compression step is, A temperature information generation step in which a sensor unit generates temperature information, which is information in which the temperature within the compression part is sensed, and The control unit further comprises a cooling unit control step in which the control unit controls the power of a cooling unit disposed within the compression unit based on the above temperature information. Method for manufacturing noodles containing soybean-derived protein.
- In paragraph 3, The above-mentioned compression part is, A case part forming an injection space into which raw materials are injected and an outlet into which oil is discharged, and A pressurizing part disposed on the above case part and positioned to move relative to the height direction of the above compression part, and The above case part is, It is formed protruding from the above case portion, and forms a placement space in which the cooling portion is disposed. The above cooling unit is, Based on the height direction above, A position placed at a relatively higher position than the raw material injected into the above injection space, Method for manufacturing noodles containing soybean-derived protein.
- In a noodle manufacturing apparatus containing soybean-derived protein, A soybean raw material is supplied, and a pressing part that presses the supplied raw material; A drying unit for drying the compressed raw material so that the compressed raw material is manufactured into a solid body; A grinding unit for manufacturing flakes by grinding the above solid body; and A molding unit for manufacturing noodles based on the above flakes; comprising Noodle manufacturing device containing soybean-derived protein.
Description
A method of manufacturing noodles containing soybean-derived proteins and an apparatus for implementing them The present invention relates to a method for manufacturing noodles containing soybean-derived protein and an apparatus for implementing the same. More specifically, the invention relates to a method for manufacturing noodles containing soybean-derived protein and an apparatus for implementing the same, wherein soybeans are compressed and ground to produce flakes, and the flakes are used to manufacture noodles of various shapes. As the structure of social life becomes increasingly diversified and industrialized due to industrial modernization and the improvement of economic standards, it is bringing about many changes in dietary patterns, and the consumption of noodles has rapidly come to account for a high proportion of food consumption. Generally, noodles are products made by adding water and other ingredients to raw materials to knead them into dough, forming noodle strips, and then cutting or extruding the dough, so the manufacturing method is relatively simple. However, when noodles are manufactured using only wheat flour as an ingredient, they are close to the color of flour, which is white; moreover, most conventional noodles, made by kneading only wheat flour and extruding it into thin strands, not only fail to contain balanced nutrients but also lack any special flavor other than a mild taste. In addition, conventional noodles made primarily of wheat flour are difficult to digest, making it quite difficult for people with weak digestive systems to digest them, and there was a problem that consuming them could be harmful to their health. To solve these problems, methods for manufacturing noodles that include various ingredients as raw materials are currently being developed. In this regard, Korean Registered Patent No. 10-2356783 B1 (January 25, 2022) discloses a method for manufacturing noodles containing black barley and a noodle manufacturing apparatus therefor, which enables the improvement of dietary life and health management by manufacturing noodles using black barley rich in antioxidant components, through an embodiment in which water is added to dough powder containing black barley, followed by aging, compression, stretching, and impact, and then noodle making. Meanwhile, there are about 20 types of amino acids that make up proteins, and the eight essential amino acids that are not synthesized during metabolism and must be obtained through food are valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, and tryptophan for adults, and arginine and histidine are added for children and patients in the recovery phase. Therefore, recently, there is also a demand for the development of technology regarding methods for manufacturing noodles containing such proteins, more specifically, methods for manufacturing noodles that contain proteins while preventing protein denaturation. FIG. 1 is a front view illustrating, in its entirety, a noodle manufacturing apparatus containing soybean-derived protein according to another embodiment of the present invention. FIG. 2 is a flowchart for sequentially describing a noodle manufacturing apparatus containing soybean-derived protein according to another embodiment of the present invention. FIG. 3 is a flowchart for explaining, in general, a method for manufacturing noodles containing soybean-derived protein according to one embodiment of the present invention. FIG. 4 is an exemplary photograph illustrating that soybeans, which are raw materials, are manufactured into flakes by a method for manufacturing noodles containing soybean-derived protein according to one embodiment of the present invention. FIG. 5 is a block diagram illustrating the components of a noodle manufacturing apparatus containing soybean-derived protein according to another embodiment of the present invention. FIG. 6 is a schematic diagram for explaining in more detail a pressing part, which is a component of a noodle manufacturing apparatus containing soybean-derived protein according to another embodiment of the present invention. FIG. 7 is a flowchart for explaining in more detail the step of pressing raw materials constituting a method for manufacturing noodles containing soybean-derived protein according to one embodiment of the present invention. Specific embodiments of the present invention will be described in detail below with reference to the drawings. However, the concept of the present invention is not limited to the presented embodiments. Those skilled in the art who understand the concept of the present invention may easily propose other inventions that are inferior or other embodiments included within the scope of the concept of the present invention by adding, changing, or deleting other components within the same scope of the concept, and such are also to be considered to be included within the scope of the concept of the present invention. A method