KR100385443B1 - Noodle contain bamboo leaves and method for manufacturing it - Google Patents

Abstract

The present invention relates to a noodles containing bamboo leaves and a method for producing the bamboo leaf, which makes it possible to feel the unique and unique aroma and taste of bamboo leaves in the noodles, and to naturally ingest various nutrients.

The noodles containing bamboo leaf according to the present invention, by weight ratio of wheat flour 60-70%, buckwheat 3-7%, corn starch 1-5%, sodium hydrogencarbonate 0.3-1.5%, salt 0.3-1.7% , Bamboo leaf powder is made by mixing 20-25%.

In the method for producing cotton containing bamboo leaves according to the present invention, the bamboo leaves loaded in the primary drying furnace are first dried to separate bamboo leaves from the bamboo leaves. Into the secondary drying furnace. At the same time as the first drying process, the secondary drying process is carried out in the secondary drying furnace, and water vapor is deposited on the surface of the bamboo leaves without the nutrients of the bamboo leaves loaded in the secondary drying process through the secondary drying process. The tea-dried bamboo leaves are pulverized into fine particles of powder, the bamboo leaf powder is mixed and kneaded with the ingredients of the noodles, and finally the dough is pulled into a cotton of constant thickness.

Description

Cotton containing bamboo leaves and its manufacturing method {NOODLE CONTAIN BAMBOO LEAVES AND METHOD FOR MANUFACTURING IT}

The present invention relates to a cotton containing bamboo leaves and a method of manufacturing the same, and more particularly, bamboo bamboo leaves are mixed with the noodles to feel the aroma and taste of bamboo leaves, and the human body that bamboo leaves have The present invention relates to a cotton containing bamboo leaf and a method for producing the same, which allow the natural nutrient to be ingested.

Asians, including our country, use rice as their main ingredient, such as cold noodles, noodles, udon noodles, and ramen. Eat often.

The above-mentioned noodle food is made of starch, which is a main ingredient, mixed with materials suitable for the characteristics of each food, and consumers eat noodles that match their taste and diet.

However, the flavor of noodles is dependent on the taste of the noodles, and most of the noodles provided at present do not have a unique taste, making them feel sour.

In addition, starch, which is a main ingredient of noodles, is prone to indigestion because it is not easily digested, and thus the consumption of noodles is reduced because it is often not eaten.

In addition, noodles are mixed only with starch, which is a main ingredient, and seasonings, which are essentially added to foods, and thus also reduce consumption because there is no beneficial ingredient to the human body.

The present invention has been invented to solve the above-mentioned conventional problems, and to provide a noodles and a method for producing the bamboo leaves containing the unique flavor and taste of bamboo leaves in the noodles.

In addition, another object of the present invention is to be able to naturally ingest various nutrients beneficial to the human body contained in bamboo leaves with cotton.

The noodles containing the bamboo leaf of the present invention provided in order to achieve the above object are 60 to 70% wheat flour, 3 to 7% buckwheat, 1 to 5% corn starch, 0.3 to 1.5% sodium bicarbonate and , Characterized in that the salt was prepared by mixing 0.3 ~ 1.7%, and 20 ~ 25% bamboo leaf powder.

In addition, the method for producing cotton containing bamboo leaves includes a primary drying process of drying the bamboo leaves introduced into the primary drying furnace to separate the fragrance of the bamboo leaves into a vapor state; A secondary drying process of depositing bamboo leaf fragrance vapor generated in the primary drying process and introduced into the secondary drying furnace on the surface of the bamboo leaf filled in the secondary drying furnace; A pulverizing process of powdering bamboo leaves which have undergone the second drying process; Mixing / doughing the bamboo leaf powder with a cotton material; It characterized in that it comprises a molding process for drawing the dough kneaded to the thickness of the cotton.

As described above, according to the present invention and the method of manufacturing the bamboo leaf containing the bamboo leaf, the natural bamboo leaves are mixed with the ingredients of the cotton so that the unique aroma and taste of the bamboo leaves in the cotton can enhance the taste of consumers. In particular, because it is possible to naturally take a variety of nutrients beneficial to the human body of bamboo leaves can prevent various adult diseases.

Hereinafter, preferred embodiments of the present invention will be described in detail.

The bamboo leaf containing cotton according to the present invention is 60 to 70% wheat flour, 3 to 7% buckwheat, 1 to 5% corn starch, 0.3 to 1.5% sodium bicarbonate, salt 0.3 to the total weight It consists of ~ 1.7% and 20-25% of bamboo leaf powder.

As is well known, bamboo leaves contain various nutrients, such as crude protein, crude fat, carbohydrates, calcium, potassium, magnesium, vitamin C, and vitamin E, which are beneficial to the human body, and the amount of nutrients detected in 100 g of bamboo leaves is as follows.

ingredient Crude protein Crude fat carbohydrate calcium potassium magnesium Vitamin C Vitamin E Content 16.08% 2.59% 67.41% 133.52 mg 831.68 mg 78.77 mg 3.14mg 20.82 mg

Ingestion of bamboo leaves promotes digestion, eliminates constipation, activates the enzymes in the body, activates the intestines, reduces blood cholesterol levels, and reduces diseases such as colon cancer, stomach cancer, and high blood pressure.

Bamboo leaves are very beneficial to the human body, but because it is very tough and strong, it is impossible to take natural bamboo leaves as it is, and the present invention provides a method for processing bamboo leaves to be naturally ingested without discomfort. It is a harmony between and sides. In particular, the present invention provides a method that enables processing of the unique components (flavours and nutrients) of bamboo leaf to appear thick.

Hereinafter, a method of processing the bamboo leaves in a state that can be mixed with the material of the cotton to eat.

(1) Take the leaves from wild bamboo (mountain bamboo: the biggest bamboo leaves about 60cm tall) and clean it with clear water.

(2) The washed bamboo leaves are put into the primary drying furnace, and the heating device is operated to heat the interior of the primary drying furnace. If the temperature inside the primary drying furnace is too high or low, the fragrance can be extracted from the bamboo leaves. Therefore, it is preferable to heat the inner temperature of the primary drying furnace to 100 ~ 150 ℃. In this case, bamboo leaves loaded in the primary drying furnace are carbonized in the form of charcoal, while the fragrance of the bamboo leaves comes out as a vapor.

In addition, in the present invention, since the amount of bamboo leaf fragrance vapor obtained through primary drying is small, it is preferable to repeat the primary drying process many times. In this repetitive process, the above-described first drying process is performed for about 30 minutes to 1 hour to separate the fragrance of bamboo leaves, and then the carbonized bamboo leaves are removed in a primary drying furnace and new bamboo leaves are loaded. The same drying is repeatedly performed, and the first drying process is repeated about 5 to 10 times.

The bamboo leaf steam extracted through the primary drying process flows inside the secondary drying furnace loaded with the natural bamboo leaves cleaned through the duct connecting the primary drying furnace and the secondary drying furnace.

(3) The inside of the secondary drying furnace is heated by means of a heating device, whereby the fragrance obtained in the primary drying process can be deposited on the bamboo leaves in the secondary drying furnace without destroying the nutrients of the bamboo leaves loaded in the secondary drying furnace. It is preferable to heat so that the internal temperature of a secondary drying furnace may be about 50-60 degreeC.

When the secondary drying process is carried out for 2 hours 30 minutes to 10 hours at the above-described temperature conditions, the bamboo leaves reduce the moisture contained to less than 5%, and numerous pores are formed without destroying nutrients, and also each time The bamboo leaf odor vapor extracted from the primary drying furnace is deposited in multiple layers on the surface of the bamboo leaf in the secondary drying furnace while partially changing its state into a liquid phase due to the temperature difference.

Although the primary drying process and the secondary drying process proceed simultaneously, the primary drying process proceeds with a plurality of repetitive processes, whereas the secondary drying process consists of one continuous process, and the resultant obtained from the secondary drying furnace is bamboo leaf. The nutrients remain intact and richly fragrant, while the bamboo leaves are softly dried.

As a result of the 1st and 2nd drying process, the bamboo leaf with water vapor deposited with a layer of bamboo leaves has numerous pores formed and retains Tryptophan, Lysine, Methionone, Histidine and the like.

(4) When the secondary drying is completed, the bamboo leaves loaded in the secondary drying furnace are put into a grinder and ground. In particular, the bamboo leaf is preferably pulverized into fine particles of 150 to 250 mesh in order to improve the texture.

So far, the process of preparing bamboo leaf for mixing with the material of cotton has been described, and the bamboo leaf powder obtained through the above-mentioned process is mixed with wheat flour, mung bean starch, corn starch, sodium hydrogencarbonate and salt with other ingredients of cotton and kneaded with purified water. do.

The dough is put into a face molding machine and molded into a cotton having a certain thickness to complete the production of the noodles containing bamboo leaves.

In more detail, when the weight of 8 to 10 servings is 1000g, 670g of wheat flour, 50g of buckwheat, 20g of corn starch, 5g of sodium bicarbonate, 5g of salt, 250g of bamboo leaf powder are mixed evenly. The mixture is kneaded with purified water.

The dough is put into a cotton molding machine and extracted into noodles of a certain thickness. The extracted noodles are cut to a certain length and packaged and supplied to consumers. In particular, by supplying broth and seasoning sauce that meets the amount of noodles, you can easily cook and eat noodles at home.

The consumer purchases the bamboo leaf containing the noodles according to the present invention and cooks according to the taste, the food.

Therefore, natural bamboo leaves can be dried and pulverized 1 and 2 to be mixed with the material of the noodles so that you can feel the aroma and taste of only bamboo leaves while eating noodles.

In addition, various nutrients that bamboo leaves have can be ingested naturally with noodles.

As described above, according to the present invention, the noodles containing bamboo leaves according to the present invention and the method of manufacturing the same, while taking the noodles can take the unique aroma of bamboo leaves, and also can feel the unique taste of bamboo leaves to taste the taste of consumers It will boost the consumption of cotton.

In addition, by naturally ingesting nutrients beneficial to the human body having bamboo leaves can prevent household expenses for the intake of additional nutrients, it is effective in preventing adult diseases such as digestion promotion and high blood pressure.

Claims (8)

(Single correction) 60-70% of wheat flour, 3-7% of buckwheat, 1-5% of corn starch, 0.3-1.5% of sodium bicarbonate, 0.3-1.7% of salt, bamboo leaf powder 20-25 by weight ratio Contains%, The bamboo leaf powder is dried on natural bamboo leaves in a primary drying furnace to separate the fragrance of bamboo leaves into steam, and the bamboo leaf fragrance vapor is introduced into a secondary drying furnace and deposited on the surface of the bamboo leaves loaded in the secondary drying furnace. A cotton-containing bamboo leaf, characterized in that the vaporized bamboo leaf is pulverized into a powder. (Single correction) a drying process of drying the natural bamboo leaves, a pulverization process of powdering the bamboo leaves subjected to the drying process, a process of mixing / doughing the bamboo leaf powder with a cotton material, and the kneaded dough It includes a molding process to draw a certain thickness; The drying process, the first drying process for drying the natural bamboo leaves in a primary drying furnace to separate the fragrance of bamboo leaves into steam, and the bamboo leaf fragrance vapor generated in the first drying process introduced into the secondary drying furnace A method for producing cotton containing bamboo leaves, characterized in that the secondary drying process of depositing on the surface of the bamboo leaves loaded in the secondary drying furnace. delete (1 time correction) The method for manufacturing cotton containing bamboo leaves according to claim 2, wherein the first drying process is performed for about 30 minutes to 1 hour at a temperature of 100 ° C to 150 ° C. (1 time correction) The method for producing cotton containing bamboo leaves according to claim 2 or 4, wherein the primary drying process replaces and leaves new bamboo leaves 5 to 10 times. The method of claim 4, wherein the secondary drying process, bamboo leaves containing cotton, characterized in that made for about 2 hours 30 minutes to 10 hours at a temperature condition of 50 ℃ ~ 60 ℃. The method of claim 2, wherein the grinding step, bamboo leaf containing cotton characterized in that the powdered by the fine particles of 170 ~ 230 mesh of the second dried bamboo leaves. The method of claim 2, wherein the mixing process comprises 60 to 70% of wheat flour, 3 to 7% of buckwheat, 1 to 5% of corn starch, 0.3 to 1.5% of sodium bicarbonate, and 0.3 to 1.7% of salt. , Bamboo leaves containing cotton, characterized in that 20% to 25% mixed powder manufacturing method.