KR100367475B1 - Instant noodle containing ginseng powder and method for preparing the same - Google Patents

Abstract

The present invention relates to instant noodles that provide the functionality and palatability of ginseng and a method for preparing the same. More specifically, in a method for preparing instant noodles containing ginseng powder, mixing ginseng and water in a weight ratio of 1: 4 to 6 Providing a ground ginseng ground liquor obtained by pulverization by filtration; mixing and stirring the ginseng ground liquor and cyclodextrin in a weight ratio of 1: 1 to 2 to include a functional ingredient and a nutritional component of ginseng in a cyclodextrin; Mixing the clathrate with 1 to 20% by weight of noodles containing flour as a main raw material and rolling the noodle into a noodle; And steaming the cotton strip at about 100 ° C. for 2 to 3 minutes, and then frying at about 145 ° C. for about 2 to 3 minutes.

The instant noodles prepared in this way can be maintained in a state that does not impair the functional components and flavors unique to ginseng.

Description

Instant noodle containing ginseng powder and method for preparing the same}

The present invention relates to instant noodles that provide the functionality and palatability of ginseng and a method for preparing the same, and more specifically, ginseng ground liquor for inclusion in instant noodles without impairing the functional ingredients and flavors unique to ginseng It relates to an instant noodles prepared by inclusion in a saccharide called cyclodextrin and a method for producing the same.

In general, instant noodles are prepared by adding flour as a main raw material and adding a water modifier such as starch, which improves elasticity and viscosity, and water, and adding seasonings in advance or attaching them separately to prepare instant cooking within a short time. .

Such instant noodles have excellent characteristics in cooking simplicity, preservation, economics and popularity, and thus the demand for them is gradually increasing with the change of dietary patterns in modern society.

For reference, the form of the term 'immediate noodles' as used herein includes noodles, udon noodles or ramen.

As a related patent, Korean Patent Application No. 83-4694 discloses a method for preparing instant noodles.

In the above patent, 0.2-3% of solid food emulsifiers (fatty acid monoglycerides, etc.) or 0.2-15% of food fats and oils are added to wheat flour, and mixed uniformly, and then a mixture of water, salt, and brine is added. In addition, after sufficient kneading, instant noodles are prepared by a general method.

In addition, Korean Patent Application No. 99-1555 discloses an instant container surface which can be gelatinized in low temperature water, which is obtained by gelatinizing starch as a main raw material and simultaneously gelatinizing at 50 to 200 ° C.

On the other hand, ginseng contains medicinal ingredients such as panacene, saponin, panaquilon, panaxin, and various nutrients such as various vitamins, sugars, and choline, Since ancient times, has been used as a medicine to promote the metabolism of the human body and tonic action.

In addition, ginseng is a herbal medicine with excellent pharmacological effect that stabilizes nerves and strengthens immunity, according to the herbal medicine, the excellence of its efficacy is recognized worldwide as well as in Korea.

However, ingesting ginseng as it is or as a constituent of Chinese medicine in busy modern life is cumbersome, so it would be very desirable to give the physiological functionality of ginseng to food that can be easily consumed.

As such, there is a Korean Patent Application No. 87-15149 as a patent on cotton containing ginseng.

The patent discloses ginseng soup noodles consisting of 120 grams of wheat flour, 10 grams of ginseng powder, and 10 grams of nutritious soup.

In addition, Korean Patent Publication No. 86-572 discloses ginseng roots, leaves, stems, flowers, and the like by treating with Aspergillus Niger enzyme solution to foam and swelling at a temperature of 90 to 130 ° C. Disclosed is a method for preparing ginseng ramen noodles prepared by adding 0.1 to 5% of ginseng composition or extract of ginseng composition prepared by blending in the range of 10 to 50% by weight as a standard.

In addition, Korean Patent Application No. 85-382 discloses a method of preparing noodle, udon noodles, ramen noodles, etc. by mixing and kneading flour, salt, sodium bicarbonate and alum.

However, the problem of adding ginseng to the noodles is that the volatile components such as panaxin and saponin, which are medicinal ingredients, are lost in the process of making ginseng powder, which reduces the functionality of the originally intended ginseng and reduces the flavor of ginseng. Even if you know the point and the functional effect of ginseng, there is a disadvantage that it is difficult to be accepted by people who do not like the unique flavor and bitter taste of ginseng or foreigners who are new to ginseng.

The present inventors have found that the problem described above can be solved by adding ginseng powder to the cotton with the saccharide cyclodextrin, and the present invention has been completed based on this.

Accordingly, it is an object of the present invention to provide a method for producing instant noodles containing ginseng powder which can impart the functionality and palatability of instant ginseng to the instant noodles which are greatly increased in consumption.

Another object of the present invention is to provide an instant noodles containing ginseng powder prepared by the above method.

In the production method of the present invention for achieving the above object is a method for producing instant noodles containing ginseng powder, the step of providing a fresh ginseng ground liquid obtained by mixing and grinding the ginseng and water; Mixing and stirring the ginseng ground liquor and cyclodextrin into a cyclodextrin to incorporate functional and nutrient components of ginseng into the cyclodextrin; And mixing the clathrate with a flour containing noodles as a main raw material and rolling the noodle.

Looking at the present invention in more detail as follows.

Cyclodextrin, a saccharide used in the present invention, is a cyclic oligosaccharide obtained by the action of a starch (cyclodextrin glucano-transferase: CGTase) produced by a bacterium called Bacillus macerans on starch. In a ring It has a donut structure having a -1,4-glucoside bond.

This donut structure has a unique property of having hydrophobic on the inside and hydrophilic on the outside, and is characterized by taking various organic compounds inside the cavity.

Such cyclodextrins are inexpensive and actually exhibit excellent characteristics in various aspects of foods, of which ginseng is listed as follows only in relation to the problems when added to foods.

That is, cyclodextrin, food ingredients, and clathrates are stabilized by preventing volatilization of volatile substances in food. Cyclodextrin itself is soluble in water, but does not form gel like starch, and prevents oxidation of food. It is characterized by softening the flavor by masking the bitter taste and peculiar smell.

On the other hand, in the present invention, insoluble ingredients such as fiber contained in ginseng itself remain intact in ginseng powder, unlike the smooth and soft texture that consumers demand from the cotton, resulting in a rough texture and deteriorating palatability. Another method for suppressing the volatilization of volatile components such as panaxine and saponin, which is a medicinal ingredient, in the process of pulverizing powder, instead of adding ginseng powder to instant noodles directly, The powder was added to the instant noodles by inclusion with dextrin to greatly increase the palatability of the instant ginseng.

According to the present invention, the fresh ginseng ground liquor is obtained by cutting ginseng and grinding the ginseng with water in a weight ratio of 1: 4 to 6, and then crushing with a filter cloth.

The ginseng ground liquor thus obtained and the liquid cyclodextrin are mixed and stirred in a weight ratio of 1: 1 to 2, preferably 1: 1.3 to 1.7, and the functional and nutritional components of ginseng are included in the cyclodextrin.

At this time, when the mixing ratio of the fresh ginseng crushed liquid and cyclodextrin is less than 1: 1, the inclusion of the fresh ginseng crushed liquid is not sufficiently made, and when the ratio exceeds 1: 2, the weight ratio of the fresh ginseng decreases, so the flavor tends to decrease.

After the clathding is completed, lyophilization and pulverization to make the clathrate powder, and then frozen can be used, the clathrate can be used directly.

On the other hand, instant noodles, as described above, is prepared by adding a flour as a main raw material and a surface improving agent such as starch, which improves elasticity, viscosity, and the like, and adds seasonings in advance or attaches them separately to prepare instant cooking within a short time. It is made to be possible.

Therefore, in the present invention, ginseng-containing instant noodles are prepared by adding 1 to 20% by weight, preferably 5 to 15% by weight of the ginseng-cyclodextrin inclusion powder to conventional noodles.

If the amount of the ginseng-cyclodextrin inclusion powder is less than 1% by weight, the effect of adding ginseng is inadequate, and if it exceeds 20% by weight, the elasticity and viscosity of the cotton tend to be lowered.

The instant noodles thus prepared can produce instant ginseng steamed noodles steamed at about 100 ° C. for about 2 to 3 minutes, and after steaming at about 100 ° C. for 2 to 3 minutes, they are fried at about 145 ° C. for about 2 to 3 minutes. Cooked instant ginseng fried noodles can be prepared.

Also in this case, it can manufacture in the state which does not impair the functional ingredient which ginseng has and the flavor peculiar to ginseng.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the scope of the present invention is not limited to the following Examples.

Example 1

Wash the fresh ginseng roots purchased at Geumsan direct sales shop, cut them, and grind them with a mixer at a weight ratio of 1: 5. 10 kg of fresh ginseng grind liquor and 15 kg of liquid cyclodextrin (trade name CYDEX-L.20) are stirred and mixed at room temperature for about 1 to 2 hours to form an inclusion. After inclusion, lyophilize and pulverize to 80 mesh or less to make inclusion powder.

Then, 7 kg of flour, 2.05 kg of starch, 0.05 kg of sodium carbonate, 0.2 kg of salt and 3.3 kg of purified water were added thereto, 1.5 kg of the ginseng-cyclodextrin inclusion powder was mixed, mixed and rolled to make a cotton swab. After the process was steamed and dried for about 2 to 3 minutes at about 100 ℃ to prepare instant ginseng steamed noodles.

Example 2

Wash the fresh ginseng roots purchased at Geumsan direct sales shop, cut them, and grind them with a mixer at a weight ratio of 1: 5. 10 kg of fresh ginseng grind liquor and 15 kg of liquid cyclodextrin (trade name CYDEX-L.20) are stirred and mixed at room temperature for about 1 to 2 hours to form an inclusion. After inclusion, lyophilize and pulverize to 80 mesh or less to make inclusion powder.

Next, 7 kg of flour, 2.05 kg of starch, 0.05 kg of sodium carbonate, 0.2 kg of salt, and 3.3 kg of purified water were added thereto, 0.5 kg of the ginseng-cyclodextrin inclusion powder was mixed, mixed, and rolled to make a cotton swab. After the process was steamed and dried for about 2 to 3 minutes at about 100 ℃ to prepare instant ginseng steamed noodles.

Example 3

Wash the fresh ginseng roots purchased at Geumsan direct sales shop, cut them, and grind them with a mixer at a weight ratio of 1: 5. 10 kg of fresh ginseng grind liquor and 15 kg of liquid cyclodextrin (trade name CYDEX-L.20) are stirred and mixed at room temperature for about 1 to 2 hours to form an inclusion. After inclusion, lyophilize and pulverize to 80 mesh or less to make inclusion powder.

Next, 7 kg of flour, 2.05 kg of starch, 0.05 kg of sodium carbonate, 0.2 kg of salt, and 3.3 kg of purified water were added thereto, 2.5 kg of the ginseng-cyclodextrin inclusion powder was mixed, mixed, and rolled to make a cotton swab. After the process was steamed and dried for about 2 to 3 minutes at about 100 ℃ to prepare instant ginseng steamed noodles.

Comparative Example 1

In preparing instant ginseng noodles, steamed noodles were prepared in the same manner as in Example 1 to examine whether the use of ginseng crushed liquid-cyclodextrin inclusions was better than that of ginseng crushed liquid. In place of the dextrin inclusions, 0.6 kg of the lyophilized powder of fresh ginseng ground liquor was added and mixed.

Comparative Example 2

In preparing instant ginseng noodles, steamed noodles were prepared in the same manner as in Example 1 to see if the use of ginseng ground liquor-cyclodextrin inclusions was better than that of ginseng powder alone. Instead of the ginseng grind liquor in cyclodextrin, 0.66 kg of 5-year-old ginseng powder was dispersed in 9.34 kg of water and mixed (about 0.4 kg of ginseng powder can be obtained from 1 kg of fresh ginseng, and calculated according to the weight ratio of fresh ginseng and water of Example 1). ).

Sensory characteristics of instant ginseng noodles prepared by the method of Examples 1 to 3 and Comparative Example 1 and Comparative Example 2 were carried out to eight trained sensory test panel, and the results are shown in Table 1 below.

Sensory Characteristics of Instant Ginseng Noodles Characteristics of Sample Average score Ginseng flavor bitter Off-flavor Foreign body Example 1 8.1 4.2 3.1 1.2 Example 2 7.9 4.1 3.0 1.2 Example 3 8.2 4.3 3.1 1.2 Comparative Example 1 6.7 6.3 5.8 1.5 Comparative Example 2 6.0 6.4 6.3 6.3

In order to examine the consumer preference of instant ginseng noodles prepared by the method of Examples 1 to 3 and Comparative Example 1 and Comparative Example 2 was carried out a sensory test on 50 men and women over 40s, the results It is shown in Table 2.

Consumer preference evaluation result of instant ginseng noodles Sample Type Average symbol Example 1 6.4 Example 2 6.3 Example 3 6.3 Comparative Example 1 4.5 Comparative Example 2 3.3

※ The evaluation method of Tables 1 and 2 used a seven-point preference scale.

1 point: I hate it a lot; 2 points: Normally hate; 3 points: A little hate; 4 points: neither good nor hate; 5 points: slightly good; 6 points: moderately good; 7 points: Very good.

As shown in the results of Tables 1 and 2, when ginseng ground liquid and cyclodextrin were included to prepare instant ginseng noodles, ginseng ground liquid and ginseng powder were added, and only the ginseng ground liquid and ginseng powder were added. As can be seen, the bitter taste felt by inclusion with dextrin could be reduced to some extent.

In addition, the degree of smoothness of the noodles could be increased by adding ginseng ground liquor rather than the noodles added with ginseng powder.

This increase in palatability by inclusion of fresh ginseng crushed solution with cyclodextrin means that the volatilization of medicinal components such as panaxin, saponin, etc., which may occur in the process of pulverizing ginseng or in the manufacture of cotton, is reduced, which increases palatability. In addition, the functionality of the food may be considered to have increased.

Example 4

After mixing 7 kg of flour, 2.05 kg of starch, 0.05 kg of sodium carbonate, 0.2 kg of salt and 3.3 kg of purified water, 1.5 kg of ginseng-cyclodextrin inclusion powder prepared in Example 1 was added thereto, mixed, and then rolled. After the process of cutting and steaming at about 100 ℃ for 2 to 3 minutes to cut the cooked noodles and fried for about 2 minutes in 145 ℃ cooking oil to prepare instant ginseng fried noodles.

Example 5

After mixing 7 kg of flour, 2.05 kg of starch, 0.05 kg of sodium carbonate, 0.2 kg of salt and 3.3 kg of purified water, 0.5 kg of ginseng-cyclodextrin inclusion powder prepared in Example 1 was added thereto, mixed, and then rolled. After the process of cutting and steaming at about 100 ℃ for 2 to 3 minutes to cut the cooked noodles and fried for about 2 minutes in 145 ℃ cooking oil to prepare instant ginseng fried noodles.

Example 6

After mixing 7 kg of flour, 2.05 kg of starch, 0.05 kg of sodium carbonate, 0.2 kg of salt, and 3.3 kg of purified water, 2.5 kg of ginseng-cyclodextrin inclusion powder prepared in Example 1 was added thereto, mixed, and then rolled. After the process of cutting and steaming at about 100 ℃ for 2 to 3 minutes to cut the cooked noodles and fried for about 2 minutes in 145 ℃ cooking oil to prepare instant ginseng fried noodles.

Comparative Example 3

In preparing instant ginseng fried noodles, fried noodles were prepared in the same manner as in Example 4 to see if using ginseng ground liquor-cyclodextrin inclusions had better palatability than the added ginseng ground liquor alone. In place of the cyclodextrin inclusions, 0.6 kg of the lyophilized powder of fresh ginseng ground liquor was added thereto and mixed.

Comparative Example 4

In preparing instant ginseng fried noodles, fried noodles were prepared in the same manner as in Example 4 to see if the use of ginseng ground liquor-cyclodextrin inclusions had better palatability than the addition of ginseng powder. Instead of the ginseng grind liquor when cyclodextrin is contained, 0.66 kg of 5 year old ginseng powder was dispersed in 9.34 kg of water and mixed (about 0.4 kg of ginseng powder can be obtained from 1 kg of fresh ginseng, depending on the weight ratio of fresh ginseng and water of Example 1). Calculation).

The sensory test and consumer preference of the expert panel agent of instant ginseng fried noodles prepared by the method of Examples 4 to 6 and Comparative Example 3 and Comparative Example 4 was carried out as shown in Tables 1 and 2, and the results Each is shown in Tables 3 and 4 below.

Evaluation of Sensory Characteristics of Instant Ginseng Fried Noodles Sample Type Average score Ginseng flavor bitter Off-flavor Foreign body Example 4 8.3 4.0 3.0 1.2 Example 5 8.2 4.0 3.0 1.2 Example 6 8.3 4.1 3.1 1.2 Comparative Example 3 6.8 6.4 5.6 1.7 Comparative Example 4 6.0 6.3 5.7 6.0

Evaluation result of preference of instant ginseng fried noodles Sample Type Average preference Example 4 6.6 Example 5 6.5 Example 6 6.6 Comparative Example 3 5.5 Comparative Example 4 3.5

The results of Tables 3 and 4 showed similar trends to steamed noodles, which were the case of Tables 1 and 2, but did not show a clear difference.

This is thought to be because the savory taste of oil hides the ginseng's unique flavor and bitter taste by rubbing the noodles.

Claims (9)

In the method for producing instant noodles containing ginseng powder, Providing fresh ginseng ground liquor obtained by pulverizing and mixing ginseng and water in a weight ratio of 1: 4 to 6; Mixing ginseng ground liquor and cyclodextrin in a weight ratio of 1: 1 to 2 to agitate the functional and nutritional components of ginseng in the cyclodextrin; Mixing the clathrate with 1 to 20% by weight of noodles containing flour as a main raw material and rolling the noodle into a noodle; And And steaming the noodle stand at about 100 ° C. for 2 to 3 minutes and then frying at about 145 ° C. for about 2 to 3 minutes to prepare the instant noodles containing ginseng powder. delete delete delete The method for preparing instant noodles containing ginseng powder according to claim 1, further comprising lyophilizing the clathrate and then grinding to make the clathrate powder, followed by freezing. delete delete Instant noodles containing ginseng powder prepared by the method of any one of claims 1 and 5. The instant noodles according to claim 8, wherein the noodles are noodle noodles, udon noodles or ramen noodles.