KR100586807B1 - The production method of knife-cutnoodles, clear soup with wheat, cool noodles containing vegetable worms powder and mulberry powder and thereof knife-cutnoodles, clear soup with wheat, cool noodles - Google Patents

Abstract

The present invention relates to a cordyceps grass powder, kalguksu containing mulberry powder, sujebi and cold noodles manufacturing method and the kalguksu, sujebi and cold noodles prepared by the above method.

The present invention powdered Cordyceps sinensis, Audi and added to the dough, kneading mixture so that the components and pigments of Cordyceps sinensis powder, the Audi powder and penetrate into the dough, and then bonding the dough containing Cordyceps sinensis powder and the dough containing Audi powder To prepare kalguksu, sujebi and cold noodles consisting of pale yellow and purple.

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, Audi powder, by the Cordyceps sinensis and Audi have anti-cancer action, anti-aging action, blood circulation promotion Adult disease can be prevented.

Cordyceps sinensis, Audi, Kalguksu, Sujebi, Cold noodles

Description

TECHNICAL METHOD OF KNIFE-CUTNOODLES, CLEAR SOUP WITH WHEAT, COOL NOODLES CONTAINING VEGETABLE WORMS POWDER AND MULBERRY POWDER THEREOF KNIFE-CUTNOODLES, CLEAR SOUP WITH WHEAT, COOL NOODLES}

1 is a manufacturing process diagram of Cordyceps sinensis powder, kalguksu containing mulberry powder, sujebi according to the present invention.

Figure 2 is a cut-away cross-sectional view of Cordyceps sinensis powder, kalguksu containing mulberry powder, sujebi according to the present invention.

3 is a manufacturing process diagram of cold noodles containing Cordyceps sinensis powder, Audi powder according to the present invention.

Figure 4 is a cut-away cross-sectional view of the cordyceps sinensis powder, cold noodles containing the Audi powder according to the present invention.

The present invention relates to Cordyceps sinensis powder, kalguksu containing mulberry powder, homemade soup and cold noodles production method, and noodles prepared by the above method.

In the context of the present invention, mulberry (Moraceae) belongs to the mulberry (Moraceae) of the mulberry ( Morus alba L ) and is the mature fruit of the related plant of the same genus is called as heartache, loss, nausea, black heart and the like in the herbal. Audi is an emollient (과 花果), a small round of aquatic plants (모여 果) is a long 1 ~ 2㎝, 0.5 ~ 0.8㎝ in diameter, yellowish brown, brownish red or dark purple with short stems.

According to the Rural Development Administration, Audi contains large amounts of health foods such as anti-aging antioxidant pigment cyanidin-3-glucoside (C3G), hypertension inhibitor (lutin), and blood sugar-lowering substance DNJ (Deoxynojirimycin).

The antioxidant pigment C3G contained in Audi is 1.27% of Audi's C3G content, which is 23 times that of grapes and 2.3 times that of colored rice.

C3G is a functional substance with various physiological activities. Especially, since C3G contained in a single substance is present as a single substance, it has been found to have high utility value because pigment extraction, separation and purification are easier than other crops.

In addition, Audi, which has a high blood pressure treatment effect, contains more rutin than buckwheat, and DNJ, which lowers blood sugar, contains mulberry leaves and similar amounts.

Audi also agrees that `` Black Audi has a mulberry spirit, which is good for diabetes, good for the five chapters, and makes you forget about hunger if you eat it for a long time ''. It has been proven to have an inhibitory effect.

The study of Audi with the above characteristics is limited to drugs and pigments, and there is almost no research on the manufacture of processed foods using Audi.

On the other hand, noodles are edible in many countries around the world, and the noodles marketed in recent years are relatively inexpensive foods and are pre-processed to be cooked in a short time like ramen. It is consumed by 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.

In order to solve the above problems, the present inventors powdered Cordyceps sinensis, Audi, and added to the dough of Kalguksu, Sujebi, cold noodles, Cordyceps sinensis, Cordyceps sinensis powder, which was prepared by aging so that the components and pigments of the Audi powder penetrated into the dough It is to provide a method for producing a kalguksu, sujebi and cold noodles consisting of a pale yellow and purple by adhering a dough containing a powder and a mulberry powder.

In another aspect, the present invention is to provide a kalguksu, homemade soup and cold noodles containing Cordyceps sinensis and Audi prepared by the above method.

The present invention for solving the above technical problem is powdered Cordyceps sinensis, Audi powdered and added to the dough of Kalguksu, Sujebi, cold noodles, Cordyceps sinensis powder, dough containing the cordyceps sinensis powder prepared by penetrating the dough ingredients and pigments The present invention relates to a method for producing kalguksu, sujebi and cold noodles, which are made of pale yellow and purple by adhering a dough containing an audio powder, and to kalguksu, sujebi and cold noodles containing cordyceps and mulberry prepared by the above method.

Hereinafter, Cordyceps sinensis, Audi powder manufacturing process used as the main 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. The frozen cordyceps was operated to freeze at -40 ° C. and frozen at -40 ° C., and the vacuum pump was operated to dry the frozen cordyceps and pulverized at 200 mesh or less to prepare cordyceps.

The Audi uses the Audi produced during May-July. The audio is washed for a short time, and cut into 0.5 to 0.7 cm in length to prepare the dried audio for one week in a well-known shade. The dried mulberry is roasted for 1 to 2 minutes at 90 to 95 ° C. and ground to a sieve of 100 to 200 mesh to prepare a mulberry powder.

The prepared Cordyceps vermicelli powder, kalguksu consisting of pale yellow and purple containing the udi powder, sujebi manufacturing process is as follows.

As shown in Fig. 1, 80.0-90.0 wt% of wheat flour, 1.0-11.0 wt% of Cordyceps sinensis powder and 18% saline are weighed and mixed to prepare a dough. The dough is first compressed, and the first compressed dough is first covered with vinyl and 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 pale yellow dough containing Cordyceps sinensis powder.

Wheat flour 80.0-90.0% by weight, mulberry powder 1.0-11.%, 18% saline is weighed and mixed to prepare a dough. The dough is first compressed, and the first compressed dough is first covered with vinyl and 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 compression and second aged at 15 to 25 ℃ for 6 to 8 hours to prepare a purple dough containing a mulberry powder.

Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded 5 mm wide using an extruder. Molding and extruding cotton. As shown in Figure 3, cordyceps and powder, kalguksu or sujebi consisting of pale yellow and purple containing the odyssey powder is prepared.

The manufacturing process of the cold noodles consisting of the cordyceps grass powder prepared by the above, the light yellow and purple containing the mulberry powder is as follows.

As shown in Fig. 2, 80.0 to 88.0% by weight of wheat flour, 1.0 to 3.0% by weight of buckwheat flour, 1.0 to 3.0% by weight of corn starch, Cordyceps sinensis powder 1.0 to 4.0% by weight, and 9% by weight of 18% saline, cordyceps powder To prepare a pale yellow dough containing.

Wheat flour containing 80.0 to 88.0% by weight, buckwheat flour 1.0 to 3.0% by weight, corn starch 1.0 to 3.0% by weight, mulberry powder 1.0 to 4.0% by weight, and 18% saline solution by 9% by weight. Manufacture.

Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Molding and extruding cotton. As shown in FIG. 4, a cold noodle consisting of pale yellow and purple containing Cordyceps sinensis powder and Audi powder is prepared.

As described above, noodles composed of two layers of pale yellow and purple may be prepared, or noodles composed of a monochromatic monolayer may be prepared by mixing Cordyceps sinensis powder and Audi powder together.

Table 1, 2, 3, and 4 show the mixing ratio of the prepared dough containing Cordyceps sinensis powder and the dough containing Audi powder.

Noodles made of two layers, such as Cordyceps sinensis powder, Audi powder containing a light yellow and purple noodles, etc. can be cut into a predetermined size and used as kalguksu, sujebi, dumpling skin, cold noodles.

Composition ratio of dough containing Cordyceps sinensis (kalguksu, homemade costs) Example 1 Example 2 Example 3 Example 4 Wheat flour 80.0 83.0 86.0 90.0 Cordyceps Sinensis Powder 11.0 8.0 5.0 1.0 18% saline 9.0 9.0 9.0 9.0

Composition ratio of dough containing mulberry powder (kalguksu, homemade soup) Example 1 Example 2 Example 3 Example 4 Wheat flour 80.0 83.0 86.0 90.0 Audi powder 11.0 8.0 5.0 1.0 18% saline 9.0 9.0 9.0 9.0

Composition ratio of batter containing Cordyceps sinensis powder (cold noodles) Example 1 Example 2 Example 3 Example 4 Wheat flour 80.0 83.0 86.0 88.0 Buckwheat flour 3.0 2.5 1.5 1.0 Corn starch 3.0 2.5 1.5 1.0 Cordyceps Sinensis Powder 4.0 3.0 2.0 1.0 18 $ Saline 9.0 9.0 9.0 9.0

Composition ratio of dough containing mulberry powder (cold noodles) 1 to implementation Example 2 Example 3 Example 4 Wheat flour 80.0 83.0 86.0 88.0 Buckwheat flour 3.0 2.5 1.5 1.0 Corn starch 3.0 2.5 1.5 1.0 Audi powder 4.0 3.0 2.0 1.0 18% saline 9.0 9.0 9.0 9.0

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

Hereinafter, the manufacturing method of the noodles containing Cordyceps sinensis powder and an Audi powder is shown by the Example.

Example 1

80.0 wt% of wheat flour and 11.0 wt% of Cordyceps sinensis powder were mixed with 9 wt% of 18% saline to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and aged for 2 to 6 hours at 15 to 25 ° C. in a second compression to prepare a pale yellow dough containing Cordyceps sinensis powder.

80.0% by weight wheat flour and 11.0% by weight of the powder of the powder was mixed with 18% saline 9% by weight to prepare a dough. The dough was first compacted, and the first compacted dough was covered with vinyl, and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right to compress the second time and aged for 2 to 6 hours at 15-25 ° C. to prepare a purple dough containing the mulberry powder.

Each of the pale yellow dough and the purple dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and the purple dough are bonded to each other by extrusion molding to a 5 mm wide area using an extruder. Noodles made of purple were prepared.

Example 2

83.0 wt% wheat flour and 8.0 wt% Cordyceps sinensis powder was mixed with 9 wt% of 18% saline to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compressed and second aged at 15-25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder.

83.0% by weight wheat flour and 8.0% by weight of the powder of the powder was mixed with 18% saline 9% by weight to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was 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 purple dough containing the Audi powder.

Each of the pale yellow dough and the purple dough was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and the purple dough were bonded to each other by extruder and extruded to a thickness of 5 mm using an extruder. Noodles made of purple were prepared.

Example 3

86.0 wt% wheat flour and 5.0 wt% Cordyceps sinensis powder were mixed with 18 wt% saline 9 wt% to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compressed and second aged at 15-25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder.

86.0% by weight of wheat flour and 5.0% by weight of the powder powder was mixed with 18% saline 9% by weight to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was 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 purple dough containing the Audi powder.

Each of the pale yellow dough and the purple dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and the purple dough are bonded to each other by extrusion molding to a 5 mm wide area using an extruder. Noodles made of purple were prepared.

Example 4

90.0 wt% of wheat flour and 1.0 wt% of Cordyceps sinensis powder were mixed with 9 wt% of 18% saline to prepare a dough. The dough was first compressed, and the first-compressed dough was covered with vinyl, and then matured first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compressed and second aged at 15-25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder.

90.0 wt% of wheat flour and 1.0 wt% of eddy powder were mixed with 9 wt% of 18% saline to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was 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 purple dough containing the Audi powder.

Each of the pale yellow dough and the purple dough is press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and the purple dough are bonded to each other by extrusion molding to a 5 mm wide area using an extruder. Noodles made of purple were prepared.

Example 5

86.0 wt% wheat flour and 5.0 wt% Cordyceps sinensis powder were mixed with 18 wt% saline 9 wt% to prepare a dough. The dough was first compressed, and the first compacted dough was covered with vinyl, and then aged at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was folded to the left and right, and the second compressed and second aged at 15-25 ℃ for 6-8 hours to prepare a pale yellow dough containing cordyceps powder.

86.0% by weight of wheat flour and 5.0% by weight of the powder powder was mixed with 18% saline 9% by weight to prepare a dough. The dough was first compacted, and the first compacted dough was covered with vinyl, and then aged first at 25 to 30 ° C. for 2 to 4 hours. The first aged dough was 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 purple dough containing the Audi powder.

The pale yellow dough and purple dough were stretched up, down, left, and right to bond two doughs to prepare a homemade powder containing Cordyceps sinensis powder and Audi powder.

Hereinafter, a method for producing cold noodles containing Cordyceps sinensis powder and Audi powder is shown in Examples.

Example 1

80.0 wt% wheat flour, 3.0 wt% buckwheat flour, 3.0 wt% corn starch, 4.0 wt% cordyceps powder, 9 wt% 18% saline was weighed and mixed to prepare a pale yellow dough containing cordyceps powder.

Wheat flour 80.0% by weight, buckwheat flour 3.0% by weight, corn starch 3.0% by weight, mulberry powder 4.0% by weight, 18% saline 9% by weight and weighed to prepare a purple dough containing cordyceps powder.

Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Cold noodles were formed by molding and extruding cotton.

Example 2

83.0 wt% wheat flour, 2.5 wt% buckwheat flour, 2.5 wt% corn starch, 3.0 wt% cordyceps powder, 3.0 wt% cordyceps powder, and 9 wt% saline solution were weighed and mixed to prepare a pale yellow dough containing cordyceps powder.

Wheat flour, 83.0% by weight, buckwheat flour 2.5% by weight, corn starch 2.5% by weight, mulberry powder 3.0% by weight, 18% saline 9% by weight was measured and mixed to prepare a purple dough containing cordyceps powder.

Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Cold noodles were formed by molding and extruding cotton.

Example 3

86.0 wt% wheat flour, 1.5 wt% buckwheat flour, 1.5 wt% corn starch, 2.0 wt% cordyceps powder, 9 wt% 18 wt% saline was weighed and mixed to prepare a pale yellow dough containing cordyceps powder.

86.0% by weight of wheat flour, 1.5% by weight of buckwheat flour, 1.5% by weight of corn starch, 2.0% by weight of mulberry powder, and 9% by weight of saline solution were prepared to prepare purple dough containing cordyceps powder.

Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Cold noodles were formed by molding and extruding cotton.

Example 4

88.0% by weight of wheat flour, 1.0% by weight of buckwheat flour, 1.0% by weight of corn starch, 1.0% by weight of cordyceps powder, 9% by weight of saline solution of 18% saline was prepared to prepare a pale yellow dough containing cordyceps powder.

86.0% by weight of wheat flour, 1.0% by weight of buckwheat flour, 1.0% by weight of corn starch, 1.0% by weight of AUDI powder, 9% by weight of saline solution was weighed and mixed to prepare a purple dough containing cordyceps powder.

Each of the yellow dough containing Cordyceps sinensis powder and the purple dough containing the Audi powder was press-molded with a noodle machine to a thickness of 1 mm, and the press-molded yellow dough and purple dough were bonded to each other and extruded to 2.5 mm width using an extruder. Cold noodles were formed by molding and extruding cotton.

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.

Audi used in the present invention contains the antioxidant pigment (Cyanidin-3-glucoside; C3G), C3G is 7 times stronger than the tocopherol aging inhibitory effect and has a variety of physiological activity, so the Noodles prepared using the dough containing it could be inferred to have a variety of physiological activity.

In addition, since the audio used in the present invention is present as a single substance, it is easy to extract, separate, and purify the pigment, compared to other crops, and thus, the original purple color may be expressed even in the dough.

Kalguksu was cooked with the noodles prepared in Examples 1, 2, 3, and 4, 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 3 below.

Sensory Test Results of Kalguksu Containing Cordyceps Sinensis and Audi Powder Example 1 Example 2 Example 3 Example 4 color 4.5 4.8 4.7 4.6 flavor 4.6 4.8 4.8 4.5 incense 4.7 4.9 4.8 4.8 Overall preference 4.6 4.9 4.8 4.7 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 and powder were added as subsidiary materials, which resulted in good color and taste. Indicated. 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 improves the palatability of noodles such as kalguksu, homemade soup, cold noodles, etc. due to the inherent color and taste of Cordyceps sinensis, Audi, by adhering the dough containing Cordyceps sinensis powder and the dough containing Audi cord powder It can be effected.                     

In particular, by cutting the kalguksu, sujebi, cold noodles to a predetermined size to produce the kalguksu, sujebi, dumplings, cold noodles that most of the people love to eat the noodles of the present invention has the effect of maintaining the health.

In addition, the present invention has the effect of preventing adult diseases by using a dough prepared by adding a Cordyceps sinensis powder, an Audi powder, which has anticancer action, anti-aging action, blood circulation promoting action.

Claims (4)

Mix 80.0-90.0% of wheat flour and 1.0-11.0% of Cordyceps sinensis powder with 9% of 18% saline, and knead separately.Separate 80.0-90.0% of wheat flour and 1.0-11.0% of 18% and 18% saline powder separately. Mixing and kneading the dough; 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, and the first aged dough was folded to the left and right to be second compressed, and at 15 to 25 ° C., 6 to 8 Aging step of time secondary aging; After preparing the first dough containing the second mature cordyceps powder and the second dough containing the Audi powder, and pressing each of the first dough and the second dough with a noodle maker, the pressure-molded first Bonding the dough to the second dough; And Extruding step of extruding the bonded dough to the first dough and the second dough with an extruder of a variety of shapes; cordyceps powder and mulberry noodles containing a mulberry powder or homemade method comprising a powder. Kalguksu or sujebi prepared by the manufacturing method of claim 1. Wheat flour 80.0-88.0 wt%, buckwheat flour 1.0-3.0 wt%, corn starch 1.0-3.0 wt%, Cordyceps sinensis powder 1.0-4.0 wt% mixed with 18% saline 9 wt% and kneaded separately, wheat flour 80.0-88.0 wt% Kneading step of mixing and kneading with 1.0% to 3.0% by weight of buckwheat flour, 1.0% to 3.0% by weight of corn starch, and 1.0% to 4.0% by weight of 8% saline powder; Bonding each of the first dough and the second dough to a noodle-making machine and then bonding the press-molded first dough and the second dough; And Extruded molding step of extruding the bonded dough with an extruder; Cordyceps powder and a method for producing a cold noodles containing Audi powder, characterized in that consisting of. Cold noodle prepared by the manufacturing method of claim 3.

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