KR100428996B1 - The production method of noodles containing vegetable worms powder, silkworms powder, mulberry leaves powder, yam powder and phellinus linteus powder and thereof above noodles - Google Patents

Abstract

The present invention relates to a method for preparing noodles and noodles prepared by the above method, which comprises Cordyceps sinensis powder, silkworm powder, mulberry leaf powder, powder, and mushroom powder.

The present invention powdered Cordyceps sinensis, silkworm, mulberry leaves, hemp, Sichuan mushrooms powder and added to the noodles dough, so that the ingredients and pigments of Cordyceps Sinensis, silkworm powder, mulberry leaf powder, ground powder, Sichuan mushroom powder can penetrate into the dough After aging and kneading, the dough containing cordyceps and silkworm powder and dough containing mulberry leaf powder are adhered to each other, or the dough containing cordyceps powder and ground powder and the dough containing green mushroom powder are light yellow and green. To prepare noodles consisting of noodle or light yellow and red.

Noodles prepared by the same method as the present invention can improve the palatability of the food by the unique color and taste of Cordyceps sinensis powder, silkworm powder, mulberry leaf powder, ground powder, situation mushroom powder, Cordyceps sinensis, silkworm, mulberry leaf, hemp , Situation mushroom can prevent adult disease by anti-cancer action, hypoglycemic action, hypotension action.

Description

Cordyceps powder, silkworm powder, mulberry leaf powder, ground powder, noodle production method containing noodles powder and noodles prepared by the above method LINTEUS POWDER AND THEREOF ABOVE NOODLES}

The present invention relates to a method for producing noodles and noodles prepared by the above method, which comprises Cordyceps sinensis powder, silkworm powder, mulberry leaf powder, powder, and mushroom mushroom powder.

In general, noodle products are edible in many countries around the world, and recently marketed noodle products are relatively inexpensive foods and are pre-processed so that they can be cooked in a short time like ramen. Many people eat in stock or corrosion.

However, while the research on the noodles, which are consumed as stocks or erosions, is being actively conducted, the research on providing functionality to the noodles itself is insufficient.

Therefore, the present inventors powdered Cordyceps sinensis, silkworm, mulberry leaf, hemp, Sichuan mushroom and added it to the noodle dough so that the ingredients and pigments of Cordyceps Sinensis, silkworm powder, mulberry leaf powder, powder, Sichuan mushroom powder can penetrate into the dough. It is made by aging the cordyceps powder, silkworm powder dough and mulberry leaf dough, which are made by aging tea, or the dough containing cordyceps powder and ground powder and the dough containing the situation mushroom powder. It is intended to provide a method of manufacturing the noodles or the noodles consisting of pale yellow and red.

In another aspect, the present invention is to provide a Cordyceps sinensis, silkworms, mulberry leaves containing the method prepared by the above method.

In another aspect, the present invention is to provide a noodles containing Cordyceps sinensis, hemp, situation mushroom prepared by the above method.

1 is a manufacturing process diagram of noodles containing Cordyceps sinensis powder, silkworm powder, mulberry leaf powder according to the present invention.

Figure 2 is a manufacturing process of the noodles containing Cordyceps sinensis powder, powder, situation mushroom powder according to the present invention.

3 is a cut-away cross-sectional view of noodles containing Cordyceps sinensis powder, silkworm powder, mulberry leaf powder according to the present invention.

Figure 4 is a cut-away cross-sectional view of the noodles containing Cordyceps sinensis powder, ground powder, situation mushroom powder according to the present invention.

The present invention for solving the above technical problem, powdered Cordyceps sinensis, silkworms, mulberry leaves, hemp, situation mushrooms and added to the noodle dough, Cordyceps sinensis powder, silkworm powder, mulberry leaf powder, ground powder, situation mushroom powder After aging to make it penetrate into the dough, the second dough containing cordyceps powder and silkworm powder and the second dough containing mulberry leaf powder are bonded or the first dough containing cordyceps powder and powder It is characterized by a method of producing a noodle comprising light yellow and green or a noodle comprising light yellow and red by adhering a second dough containing a situation mushroom powder.

In another aspect, the present invention is characterized by Cordyceps sinensis, silkworms, mulberry leaves prepared by the above method.

In another aspect, the present invention is characterized by the noodles containing Cordyceps sinensis, hemp, situation mushroom prepared by the above method.

Hereinafter, Cordyceps sinensis, silkworm, mulberry leaves, situation mushrooms, hemp powder manufacturing process used as a subsidiary material of the present invention is as follows.

The cordyceps is placed on a tray and precooled to a product chamber at -20 ° C. to make the cordyceps as a solid frozen cordyceps. In addition, the ice bank is operated in the frozen cordyceps to freeze at -40 ℃, the vacuum pump is operated to dry the frozen cordyceps and pulverized below 200 mesh to prepare a cordyceps.

The silkworms are screened by four-day-old silkworms of age 4, placed on a tray, and precooled to a product chamber at -20 ° C to produce silkworms as solid silkworms. The frozen silkworms are operated by the ice bank to be frozen at -40 ° C., and the vacuum pump is operated to dry the frozen silkworms and pulverized at 200 mesh or less to prepare silkworm powder.

The mulberry leaves use young mulberry leaves produced in April to May. The mulberry leaves are washed for a short time and cut into 1 to 2.5 cm in length to prepare dried mulberry leaves for 1 week in a well-known shade. The dried mulberry leaves are roasted and ground at 90 to 95 ° C. for 1 to 2 minutes, and pulverized to a sieve of 100 to 200 mesh to prepare mulberry leaf powder.

The hemp is washed with running water to remove foreign substances and odors to remove foreign substances and impurities. The hemp is placed on a tray and precooled to a product chamber at -20 ° C to prepare a solid horse. Again, the ice bank is operated to freeze at -40 ° C and the vacuum pump is operated to dry the frozen horse and pulverized at 200 mesh or less to prepare a powder.

The situation mushrooms are placed on a tray, and the product chamber is pre-cooled at -20 ° C. to prepare the situation mushrooms as frozen solid mushrooms. In addition, by operating an ice bank on the frozen situation mushroom frozen to -40 ℃, and operating a vacuum pump to dry the frozen situation mushrooms and pulverized in less than 200 mesh to prepare a situation mushroom powder.

The manufacturing process of the noodles made of pale yellow and green containing Cordyceps sinensis powder, silkworm powder, mulberry leaf powder prepared as follows.

As shown in Figure 1, wheat flour, Cordyceps sinensis powder, silkworm powder, 18% saline is measured and mixed to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compressed and second aged at 15 to 25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder and silkworm powder.

Wheat flour, mulberry leaf powder, 18% saline is weighed and mixed to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare green dough containing mulberry leaf powder.

The yellow dough containing the cordyceps powder and silkworm powder and the green dough containing the mulberry leaf powder were press-molded with a noodle machine to 1 mm thickness, and the pressure-molded yellow dough and the green dough were adhered to each other by 5 mm using an extruder. Extrude into area and extrude cotton. As shown in Figure 3 to prepare a cotton noodles composed of cordyceps, silkworm powder, mulberry leaf powder containing pale yellow and green.

The manufacturing process of the noodles consisting of pale yellow and red color containing the prepared Cordyceps sinensis powder, powder, situation mushroom powder is as follows.

As shown in Figure 2, wheat flour, Cordyceps sinensis powder, powder, 18% saline is measured and mixed to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15-25 ° C. for six to eight hours to prepare a pale yellow dough containing Cordyceps sinensis powder and powder.

Wheat flour, green mushroom powder, 18% saline is weighed and mixed to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compression and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a red dough containing a situation mushroom.

Each of the pale yellow dough containing the cordyceps and powder powder and the red dough containing the situation mushroom powder were press-molded by using a noodle making machine with a thickness of 1 mm, and the pressurized pale yellow dough and red dough were bonded together. Extruded to 5mm wide using the extruded cotton. As shown in FIG. 4, cotton noodles composed of pale yellow and red color containing Cordyceps sinensis powder, powder, and situation mushroom powder are prepared.

Table 1, 2, 3, and 4 below show the composition of the Cordyceps sinensis powder and the dough containing silkworm powder, the dough containing the mulberry leaf powder, the dough containing the Cordyceps sinensis powder and powder, and the dough containing the situation mushroom. .

Noodles made of two layers of the Cordyceps sinensis powder, silkworm powder, mulberry leaf powder containing the light yellow and green noodles and the Cordyceps sinensis powder, ground powder, the situation mushroom powder of light yellow and red noodles It can be cut into a predetermined size and used as noodle noodles or dumpling skin.

Composition ratio of dough containing cordyceps and silkworm powder Example 1 Example 2 Example 3 Example 4 Wheat flour 87 86 85 84 Cordyceps Sinensis Powder 2 2.5 3 3.5 Silkworm powder 2 2.5 3 3.5 18% saline 9 9 9 9

Composition ratio of dough containing mulberry leaf powder Example 1 Example 2 Example 3 Example 4 Wheat flour 86 85.5 85 84.5 Mulberry Leaf Powder 5 5.5 6 6.5 18% saline 9 9 9 9

Composition ratio of batter containing cordyceps and powder Example 1 Example 2 Example 3 Example 4 Wheat flour 87 86 85 84 Cordyceps Sinensis Powder 2 2.5 3 3.5 Powder 2 2.5 3 3.5 18% saline 9 9 9 9

Formulation of Mixing Ratio of Dough Containing Situation Mushroom Powder Example 1 Example 2 Example 3 Example 4 Wheat flour 90 89.5 89 88.5 Situation Mushroom Powder One 1.5 2 2.5 18% saline 9 9 9 9

Hereinafter, the configuration of the present invention will be described in more detail based on embodiments and drawings or diagrams. However, the scope of the present invention is not limited to the claims of the present invention by the embodiments or the drawings.

Example 1

87% by weight of wheat flour, 2% by weight of Cordyceps sinensis powder and 2% by weight of silkworm powder are mixed with 9% by weight of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compressed and second aged at 15 to 25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder and silkworm powder.

86% by weight of wheat flour and 5% by weight of mulberry leaf powder is mixed with 9% by weight of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare green dough containing mulberry leaf powder.

Each of the pale yellow dough and the green dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and green dough are adhered to each other by extrusion molding to a thickness of 5 mm using an extruder. To prepare noodles consisting of green.

Example 2

86 wt% of wheat flour, 2.5 wt% of Cordyceps sinensis powder and 2.5 wt% of silkworm powder are mixed with 9 wt% of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compressed and second aged at 15 to 25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder and silkworm powder.

85.5% by weight of wheat flour and 5.5% by weight of mulberry leaf powder is mixed with 9% by weight of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare green dough containing mulberry leaf powder.

Each of the pale yellow dough and the green dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and green dough are adhered to each other by extrusion molding to a thickness of 5 mm using an extruder. To prepare noodles consisting of green.

Example 3

85 wt% wheat flour, 3 wt% Cordyceps sinensis powder and 3 wt% silkworm powder are mixed with 18 wt% saline 9 wt% to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compressed and second aged at 15 to 25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder and silkworm powder.

85% by weight of wheat flour and 6% by weight of mulberry leaf powder is mixed with 18% saline 9% by weight to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare green dough containing mulberry leaf powder.

Each of the pale yellow dough and the green dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and green dough are adhered to each other by extrusion molding to a thickness of 5 mm using an extruder. To prepare noodles consisting of green.

Example 4

84 wt% of wheat flour, 3.5 wt% of Cordyceps sinensis powder and 3.5 wt% of silkworm powder are mixed with 9 wt% of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compressed and second aged at 15 to 25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder and silkworm powder.

84.5 wt% of wheat flour and 6.5 wt% of mulberry leaf powder are mixed with 9 wt% of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare green dough containing mulberry leaf powder.

Each of the pale yellow dough and the green dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and green dough are adhered to each other by extrusion molding to a thickness of 5 mm using an extruder. To prepare noodles consisting of green.

Example 5

87% by weight of wheat flour, 2% by weight of Cordyceps sinensis powder and 2% by weight of powder are mixed with 9% by weight of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare a pale yellow dough containing Cordyceps sinensis powder and powder.

90% by weight of wheat flour and 1% by weight of mushroom mushroom powder are mixed with 9% by weight of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compressed and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a red dough containing the situation mushroom powder.

Each of the yellow dough and the red dough was press-molded to a thickness of 1 mm using a noodle machine, and the press-molded yellow dough and green dough were bonded to each other and extruded to a thickness of 5 mm using an extruder. To prepare noodles consisting of red color.

Example 6

86 wt% of wheat flour, 2.5 wt% of Cordyceps sinensis powder and 2.5 wt% of ground powder are mixed with 9 wt% of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare a pale yellow dough containing Cordyceps sinensis powder and powder.

89.5% by weight wheat flour and 1.5% by weight of mushroom mushroom powder is mixed with 18% saline 9% by weight to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compressed and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a red dough containing the situation mushroom powder.

Each of the yellow dough and the red dough was press-molded to a thickness of 1 mm using a noodle machine, and the pressure-molded yellow dough and green dough were bonded to each other and extruded to a 5 mm width using an extruder. To prepare noodles consisting of red color.

Example 7

85% by weight of wheat flour, 3% by weight of Cordyceps sinensis powder, and 3% by weight of powder are mixed with 9% by weight of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare a pale yellow dough containing Cordyceps sinensis powder and powder.

89% by weight of wheat flour and 2% by weight of mushroom powder are mixed with 9% by weight of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compressed and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a red dough containing the situation mushroom powder.

Each of the yellow dough and the red dough was press-molded to a thickness of 1 mm using a noodle machine, and the press-molded yellow dough and green dough were bonded to each other and extruded to a thickness of 5 mm using an extruder. To prepare noodles consisting of red color.

Example 8

84 wt% of wheat flour, 3.5 wt% of Cordyceps sinensis powder and 3.5 wt% of ground powder are mixed with 9 wt% of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare a pale yellow dough containing Cordyceps sinensis powder and powder.

88.5% by weight of wheat flour and 2.5% by weight of mushroom mushroom powder are mixed with 9% by weight of 18% saline to prepare a dough. The dough is first compressed, and the first-compressed dough is covered with vinyl and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough is folded to the left and right, and the second compressed and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a red dough containing the situation mushroom powder.

Each of the yellow dough and the red dough was press-molded to a thickness of 1 mm using a noodle machine, and the press-molded yellow dough and green dough were bonded to each other and extruded to a thickness of 5 mm using an extruder. To prepare noodles consisting of red color.

As such, the invention is not limited to the specific preferred embodiments described above, and any person of ordinary skill in the art without departing from the gist of the invention claimed in the claims may have various modifications. Of course, such changes are within the scope of the claims.

Kalguksu was cooked with the noodles prepared in Examples 1, 2, 3, 4, 5, 6, 7, 8, and the degree of palatability was sensory tested. The sensory test was carried out by a five-point evaluation method for a total of 30 people, the results of the sensory test are shown in Table 5 below.

Sensory Test Results of Kalguksu Noodles Containing Cordyceps Sinensis, Silkworm Powder, Mulberry Leaf Powder, Powder, and Mushroom Mushroom Powder Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 color 4.6 4.5 4.9 4.8 4.1 4.5 4.4 4.8 flavor 4.9 4.3 4.5 4.3 4.1 4.5 4.8 4.6 incense 3.6 3.8 4.1 4.2 3.9 3.9 4.1 4.3 Overall preference 4.8 4.7 4.6 4.5 4.3 4.9 4.4 4.8 1: very dislike, 2: dislike, 3: normal, 4: good, 5: very good

The results of the sensory test according to Table 5 were generally good in terms of color, taste, aroma, and overall acceptability. In addition to the wheat flour which is the main material of the present invention, cordyceps powder, silkworm powder, mulberry leaf powder, powder powder, and situation mushroom powder were added as a subsidiary material Good results in the item of color and taste. Particularly, in the item of color, the color of the dough may change due to the intrinsic color of the subsidiary material, and it may be assumed that the palatability of kalguksu is improved. In addition, overall preferences also showed good results.

As described in detail above, the present invention is prepared by adhering the dough containing cordyceps powder and silkworm powder and the dough containing mulberry leaf powder or by adhering the dough containing cordyceps powder and ground powder and the dough containing situation mushroom powder. By doing so, Cordyceps sinensis, silkworms, mulberry leaves, hemp, due to the unique color and taste of the situation mushroom has the effect of improving the taste of noodles. In particular, it is effective to maintain the health by cutting the noodles to a predetermined size to produce the noodles or dumplings that most of the people love to eat the noodles of the present invention.

In addition, the present invention, the anti-cancer action, hypoglycemic action, blood pressure lowering action Cordyceps sinensis powder, silkworm powder, mulberry leaf powder, ground powder, noodles prepared using the dough added to the situation has the effect of preventing adult diseases.

Claims (3)

84 to 87% of wheat flour, 2 to 3.5% of Cordyceps sinensis powder and 2 to 3.5% of silkworm powder are mixed with 9% of 18% saline, and kneaded. Separately, 84.5 to 86% by weight of wheat flour, 5 to 6.5% by weight of mulberry leaves and 9% by weight of 18% saline is mixed and kneaded, Each of the separately kneaded ones was first compressed and covered with vinyl, and then first aged at 25 to 30 ° C. for 2 to 4 hours, The first aged dough is folded to the left and right, and the second compress and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a first dough containing cordyceps powder and silkworm powder and a second dough containing mulberry leaves, Press molding each of the first dough and the second dough with a noodle maker, Bonding the press-molded first and second dough, The extruded molded dough by an extruder, Cordyceps sinensis powder, silkworm powder, mulberry leaf powder, characterized in that the manufacturing method of noodles. 84-87% of wheat flour, 2-3.5% by weight of Cordyceps sinensis powder and 2-3.5% by weight of ground powder are mixed with 9% by weight of 18% saline, and kneaded. Separately, 88.5 to 90% by weight of wheat flour, 1 to 2.5% by weight of mushroom powder, and 9% by weight of 18% saline are mixed and kneaded. Each of the separately kneaded ones was first compressed and covered with vinyl, and then first aged at 25 to 30 ° C. for 2 to 4 hours, The first aged dough is folded to the left and right to be second compressed and second aged at 15 to 25 ° C. for 6 to 8 hours to prepare a second dough containing Cordyceps sinensis powder and ground powder and wheat mushroom powder. and, Press molding each of the first dough and the second dough with a noodle maker, Bonding the press-molded first and second dough, The extruded molding the bonded dough with an extruder, Cordyceps sinensis powder, powder, a situation mushroom manufacturing method characterized in that it contains a mushroom powder. Noodles produced by the method of claim 1 or 2.