KR100697242B1 - The production method of noodles containing soybean paste powder, vegetable worms powder and mulberry leaves powder and thereof above noodles - Google Patents

Abstract

The present invention relates to a method for preparing noodles containing miso powder, Cordyceps sinensis powder and mulberry leaf powder, and noodles prepared by the above method.

The present invention is to powder the doenjang, Cordyceps sinensis, mulberry leaves, respectively, and added to the noodle dough, and then matured and kneaded so that the ingredients and pigments of Doenjang powder, Cordyceps sinensis powder, mulberry leaves can penetrate into the dough, containing miso and Cordyceps sinensis powder A dough consisting of yellow and green is prepared by bonding a dough containing a dough and mulberry leaf powder.

Noodles prepared by the method of the present invention can improve the palatability of food by offsetting the bitter taste of Cordyceps sinensis and mulberry leaves by the intrinsic color and miso of Doenjang powder, Cordyceps sinensis powder, Mulberry leaf powder. In addition, since the traditional fermented soybean paste ingredients are used, the noodles prepared by the method of the present invention can be easily substituted for meals for the elderly by digestion and absorption, and have anti-cancer action, hypoglycemic action, and blood pressure lowering action. Noodles using the dough prepared by adding powder, Cordyceps sinensis powder, mulberry leaf powder has the effect of preventing adult diseases.

Miso, Cordyceps, Mulberry Leaf, Noodles

Description

Noodle powder, Cordyceps sinensis powder and mulberry leaf powder manufacturing method and noodle prepared by the above method

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

2 is a cross-sectional view of the noodles containing miso powder, Cordyceps sinensis powder, and mulberry leaf powder according to the present invention.

The present invention relates to a method for producing noodles containing miso powder, Cordyceps sinensis powder and mulberry leaf powder, and noodles prepared by the above method.

Doenjang is a representative traditional fermented seasoning food, and as we can see from the past, Goguryeo people make fermented foods well. Doenjang is rich in nutrition and contains 128 calories per 100g, 12g protein, 4.1g fat, 14.5g carbohydrates, ash, iron, phosphorus, calcium and vitamins. According to the technique of jemin, the taste of doenjang is likened to five virtues, which are mixed with other flavors, which do not lose their taste, are unchanged for a long time, the tenderness that softens the spicy taste, and the harmony that harmonizes with any food. It evaluated high.

Doenjang has the effects of detoxification, anticancer, headache, and liver function. To explain the above effects in more detail, doenjang is a detoxification effect to dissolve poisons such as seafish, meat, vegetables, mushrooms, and doenjang is a cancer-resistant effect even when boiled doenjang stew with traditional recipes carcinogens As a result of experiments with rats, it was reported that rats fed doenjang jjigae lost about 80% of the weight of cancerous tissues compared to mice not fed doenjang jjigae. In addition, it has been experimentally proved that doenjang and isoflavin are contained in soybean paste to mitigate headaches and to prevent hypertension. It has been shown to have an effect of promoting activity by lowering activity.

On the other hand, Cordyceps sinensis is a taxonomy belonging to the Bacillus fungus, and the spores and mycelium of Cordyceps fungus enter the insects, fungal nucleus, and seeds of plants, and use the substances in the host as nutrients to make endogenous nuclei and then the fruiting bodies outside It is a cordyceps fungi. Cordyceps sinensis is composed of 18.84% moisture, crude protein 25.32%, crude fat 8.4%, carbohydrate 28.90%, crude fiber 19.53%, ash 4.10%, etc., protein contains 18 essential amino acids indispensable to our body. Fats contain 13% saturated fatty acids and 82.2% unsaturated fatty acids. The higher the content of these unsaturated fatty acids, the greater the effect of reducing cholesterol.

In addition, mulberry leaves contain water, carbohydrates, proteins and 25 amino acids. Among them, alanine, aspartic acid, and glutamic acid are known to be high in killing hangover. Serine and tyrosine, which prevent blood circulation and senile dementia in the brain, are also known. The ingredients are known to contain 1.2% and 0.8% levels, respectively. In addition, it contains a lot of various minerals, 60 times more calcium than calcium, 160 times more iron, 10 times more phosphorus compared to green tea, 6 times more calcium, 2 times more iron, 1.4 times more potassium. have.

Therefore, efforts to develop health foods using miso, Cordyceps sinensis, and mulberry leaves as described above have been actively made. The present invention has been filed by the present inventors and registered as a patent registration No. 0428996, "Central cordyceps powder, silkworm powder, mulberry leaf powder, hemp Noodles containing powder, mushroom mushroom powder and noodle prepared by the above method also provides functional noodles using Cordyceps sinensis powder and mulberry leaf powder. However, the bitter taste of Cordyceps sinensis, mulberry leaves, etc. may affect the taste of the consumer, and can make the children feel rejected.

The present inventors can add a delicious taste, in order to prepare a noodles using miso, which is easy to digest and absorb, powdered miso, Cordyceps sinensis, mulberry leaves and added to the noodle dough, soybean powder, Cordyceps sinensis powder, mulberry leaf powder The purpose of the present invention is to provide a method for preparing noodles consisting of yellow and green by adhering a paste containing miso powder, cordyceps and soybean powder, and mulberry leaf powder prepared by secondary aging so as to penetrate the dough.

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

The present invention for solving the above technical problem, powdered doenjang, Cordyceps sinensis, mulberry leaf and added to the noodle dough prepared by secondary aging so that the ingredients and pigments of miso powder, Cordyceps sinensis powder, mulberry leaf powder can penetrate the dough Thereafter, it relates to a method for producing noodles comprising yellow and green by adhering the first dough containing miso powder and Cordyceps sinensis powder and the second dough containing mulberry leaf powder.

Hereinafter, the powder manufacturing process of miso, Cordyceps sinensis, and mulberry leaf used as a subsidiary material of the present invention is as follows.

The doenjang is a traditional doenjang or improved doenjang, and traditional doenjang is a method that has been made in the home since ancient times, using only soybeans to make meju and soak it in salted water and then fermented by filtering the meju chunks to make the liquid part soy sauce, Doenjang was prepared by adding more salt to the filtered mass. Gaeryangsik Miso is a mainly manufacturing and Boys and barley as starch, fungus (Aspergillus jilga danaek raw materials, known as micro-organisms that decompose the starchy well Aspergillus duck's chair at the factory (Aspergillus oryzae ), Hwanggok) 'artificially inoculated and incubated to make highland, and then boiled soybeans and salt mixed with aged and then ground.

Miso powder of the present invention can be dried using a known technique, such as hot air drying method, freeze-drying method, spray drying method, a suitable dry powder to reduce the moisture and then dried using daylight, the dried miso It is prepared from miso powder by pulverization at 200 mesh or less.

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 mulberry leaves use young mulberry leaves produced in April-May. Washing the mulberry leaves for a short time and cut into 1 ~ 2.5 ㎝ length to prepare a mulberry leaves dried for 1 week in a well-known shade. Roasted and dried mulberry leaves for 1 to 2 minutes at 90 ~ 95 ℃ and pulverized to 100 ~ 200 mesh sieve to produce a mulberry leaf 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, miso powder, Cordyceps sinensis powder, 18% saline is measured 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 ~ 25 ℃ for 6-8 hours to prepare a yellow dough containing miso powder and cordyceps 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 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 compress the second and aged for 2 to 6-8 hours at 15 ~ 25 ℃ to prepare a green dough containing mulberry leaf powder.

The yellow dough containing the miso powder and the Cordyceps sinensis powder and the green dough containing the mulberry leaf powder were pressed to a thickness of 1 mm using a noodle machine, and the pressure-molded yellow dough and the green dough were bonded to each other by 5 mm using an extruder. Extrude into area and extrude cotton. As shown in Figure 2 to prepare a noodles consisting of yellow and green containing two layers of doenjang powder, Cordyceps sinensis powder, mulberry leaf powder.

In another aspect, the present invention provides a soybean paste, Cordyceps sinensis, mulberry leaves prepared by the above method. At this time, the noodles may be cut into a predetermined size and used as a material for noodles, kalguksu, sujebi, dumpling skin, cold noodles, and the like.

Table 1 and Table 2 below shows the mixing ratio of the prepared dough containing miso powder and Cordyceps sinensis powder, and dough containing mulberry leaf powder.

Composition ratio of dough containing miso powder and Cordyceps sinensis powder Example 1 Example 2 Example 3 Example 4 Wheat flour 87 86 85 84 Miso Powder 2 2.5 3 3.5 Cordyceps Sinensis 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

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 miso powder and 2% by weight of Cordyceps sinensis 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 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 ~ 25 ℃ for 6-8 hours to prepare a yellow dough containing miso powder and cordyceps 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 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 compress the second and aged for 2 to 6-8 hours at 15 ~ 25 ℃ to prepare a green dough containing mulberry leaf powder.

Each of the 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 the green dough are bonded to each other, and extruded to 5 mm width using an extruder. Prepare noodles.

Example 2.

86% by weight of wheat flour, 2.5% by weight of miso powder and 2.5% by weight of Cordyceps sinensis 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 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 ~ 25 ℃ for 6-8 hours to prepare a yellow dough containing miso powder and cordyceps 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 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 compress the second and aged for 2 to 6-8 hours at 15 ~ 25 ℃ to prepare a green dough containing mulberry leaf powder.

Each of the 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 the green dough are bonded to each other, and extruded to 5 mm width using an extruder. Prepare noodles.

Example 3.

85% by weight of wheat flour, 3% by weight of miso powder and 3% by weight of Cordyceps sinensis 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 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 ~ 25 ℃ for 6-8 hours to prepare a yellow dough containing miso powder and cordyceps 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 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 compress the second and aged for 2 to 6-8 hours at 15 ~ 25 ℃ to prepare a green dough containing mulberry leaf powder.

Each of the 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 the green dough are bonded to each other, and extruded to 5 mm width using an extruder. Prepare noodles.

Example 4.

84% by weight of wheat flour, 3.5% by weight of miso powder and 3.5% by weight of Cordyceps sinensis 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 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 ~ 25 ℃ for 6-8 hours to prepare a yellow dough containing miso powder and cordyceps 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 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 compress the second and aged for 2 to 6-8 hours at 15 ~ 25 ℃ to prepare a green dough containing mulberry leaf powder.

Each of the 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 the green dough are bonded to each other, and extruded to 5 mm width using an extruder. Prepare noodles.

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 Doenjang Powder, Cordyceps Sinensis Powder, and Mulberry Leaf Powder Example 1 Example 2 Example 3 Example 4 color 4.6 4.5 4.9 4.8 flavor 4.9 4.8 4.6 4.7 incense 3.6 3.8 4.1 4.2 Overall preference 4.8 4.7 4.6 4.5 1: very dislike, 2: dislike, 3: normal, 4: good, 5: very good

The results of the sensory test according to Table 3 were generally good in terms of color, taste, aroma, and overall taste. In addition to wheat flour, which is the main material of the present invention, doenjang powder, Cordyceps sinensis powder, and mulberry leaf powder were added as ingredients in the color and flavor items. Good results. 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, due to the soybean paste ingredients, the bitter taste of Cordyceps sinensis and mulberry leaves was offset, and the overall taste was also good.

In addition, doenjang used in the present invention is a traditional fermented food, which is easy to digest and absorb, so it can be substituted for meals for the elderly, anti-cancer action, hypoglycemic action, blood pressure lowering action, miso powder, cordyceps sinensis powder, mulberry leaf powder. Noodles using the dough prepared by addition has the effect of preventing adult diseases.

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.

As described in detail above, the present invention is prepared by adhering the dough containing miso powder and Cordyceps sinensis powder and the dough containing mulberry leaf powder, to offset the bitter taste of Cordyceps sinensis and mulberry leaves due to the soybean paste ingredients to improve the overall preference It can be effective. In particular, by cutting the noodles to a predetermined size, it is possible to provide a healthy noodle having two unique colors by applying to the noodle soup, sujebi, cold noodles or dumpling skin that most of the people love.

In addition, since the traditional fermented soybean paste ingredients are used, the noodles prepared by the method of the present invention can be easily substituted for meals for the elderly by digestion and absorption, and have anti-cancer action, hypoglycemic action, and blood pressure lowering action. Noodles using the dough prepared by adding powder, Cordyceps sinensis powder, mulberry leaf powder has the effect of preventing adult diseases.

Claims (3)

84 to 87 wt% of wheat flour, 2 to 3.5 wt% of soybean powder, 2 to 3.5 wt% of Cordyceps sinensis powder and 9 wt% of 18% saline, and kneading Separately, mix 84.5 to 86% by weight of wheat flour and 5 to 6.5% by weight of mulberry leaf powder with 9% by weight of 18% saline and knead, Each of the separately kneaded ones was first compressed and 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 compress the second and aged for 6 to 8 hours at 15 ~ 25 ℃ second to prepare a first dough containing miso powder and Cordyceps sinensis 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 with an extruder, soybean powder, Cordyceps sinensis powder and mulberry leaf powder, characterized in that the manufacturing method of noodles. Noodles produced by the method of claim 1. The method of claim 2, The noodles are noodles, sujebi, dumpling skin or cold noodles.

Images