KR100697621B1 - The method of preparing alotus noodles for health food - Google Patents

Abstract

Provided is a method for manufacturing lotus noodles for health food, wherein the lotus noodles have a good flavor, soft eating quality, excellent storage stability, and high nutrition and contain inherent medicinal ingredients of a lotus root. The method for manufacturing lotus noodles for health food comprises the steps of: immersing the fine pieces of lotus leaves and stems in water 3 times more than the weight of the lotus pieces for a day to be heat-treated at 110-120‹C for 25minutes in a high-pressure part capable of being heated to 120‹C, cooling the resultant to room temperature with sealing the high-pressure part, pressing the extracts to obtain a dehydrated solution, filtering the solution to obtain filtrate, and concentrating the filtrate to the volumetric ratio of 1/5 under reduced pressure to obtain a lotus concentrate; and mixing 50wt% of the concentrate with 20wt% of lotus juice, 27wt% of wheat flour, and 3wt% of salt to obtain a homogeneous semi-liquefied material, heating the semi-liquefied material at 60-65‹C for 15-25 minutes to convert starch contained in the semi-liquefied material into a gelatinized starch, adding 40-50wt% of wheat flour to the gelatinized viscous liquid to be kneaded and extruded, and drying extruded materials to a moisture content of 10wt% or less.

Description

The manufacturing method of healthy soft noodles {THE METHOD OF PREPARING ALOTUS NOODLES FOR HEALTH FOOD}

The present invention relates to a method for producing healthy type noodle soup using kite. More specifically, extracting active ingredients by immersing lotus leaf and lotus stem crushed product in water at low temperature, and extracting high temperature in a high temperature section for a short time, followed by high temperature extraction at room temperature. The mixture was cooled and filtered to obtain an extract, and the concentrate was concentrated under reduced pressure, and the crushed product of crushed lotus root as fine particles and wheat flour were added. After gelatinizing with starch, and added to this separate wheat flour, it can be said to be a method of producing soft noodles by extrusion in a conventional manner.

Conventionally, a method for preparing noodles includes adding a small amount of powder, which is simply processed into various grains, potatoes, sweet potatoes, or the like, or powders of wormwood, chicory, seaweed, kelp, or other medicinal plants, to the wheat flour, or extracts extracted from the aforementioned medicinal plants Kneading with wheat flour is used to extrude noodles.

Such a method is only a technical level of adding a powder obtained by simple processing such as grinding and extraction to wheat flour. When the grain powder or medicinal plant powder is added to wheat flour as it is, it is not easy to knead due to lack of viscosity depending on the material. When extruded noodles, the noodle feet are cut. Particularly, the powder of medicinal plants is made of coarse fiber, and thus, there is a problem of lowering texture.

In addition, as a conventional technique, a method of manufacturing soft cold noodles is introduced in Korean Patent Publication (Registration No. 10-0563446). This is not a noodle but it is the same kind of technical field of the present invention, which is the present invention, which is the content of the present invention. After heating for 15 to 20 minutes while maintaining the temperature, lowered to 40 ~ 50 ℃ low temperature and left until the lotus leaf precipitated, filtered to obtain an extract concentrate concentrated under reduced pressure, and then washed and chopped lotus root and side by side separately Mix the lotus root of lotus root with 3: 2 ratio and crush it with a juicer or grinder to obtain fresh juice, and then store it in a freezer, and then use 4 ~ 8wt% of fresh juice and 2 ~ 6% of side extract extract for the common cold noodles base material mixture. It can be said that it is a method of manufacturing cold noodles by mixing by a conventional method.

As a result of manufacturing and storing tasting cold cold noodle for a long time as above, it is possible to easily cut part of cotton strands during soft extrusion by adding lotus root and lotus leaf as it is. In particular, there was a problem in that the cotton feel poor contact texture because of the strong fiber of the lotus leaf.

The lotus used in the present invention is a perennial plant that is widely planted in ponds, reservoirs, and wetlands. The leaves look like round shields and pink or white large flowers bloom in summer. The stem and leaves of the lotus are composed of strong fiber and are not eaten and sometimes used for medicinal purposes. Lotus root is extremely soft, low in fiber, soft, and contains carbohydrates such as trisaccharide, lamylose, which is delicious and is used in various forms as a side dish of our table. As active ingredients contained in lotus root, the roots and stems of romemethine, nuchiferrin, and norchiferrin, and about 2% asparagine, arginine, tannin, L-arumepamine, resin, trigonelin, tyrosine, lecithin, and archobinic acid There is, triconelin. In particular, the leaves contain 0.4% alkaloids and 0.06% leaf stalks. In addition, they contain the ingredients of lotus roots and stems, such as roemerin, nuchiferrin, nornochiferrin, nufarin, methylcholipalin and dimethylcocrurine.

Alkaloids have strong cardiovascular and blood pressure lowering effects. Loemerin and nuchiferrin have aromedic effect and soothing effect. Nuparin on leaf has long-term excitement of respiration. Has a cardiac output dilatation effect, dimethylcoclain has a smooth muscle relaxation effect.

In the treatment of motion, the leaves are used for fever, urination, bloody diarrhea and embryonic pain, pitto, sputum bleeding, bite and other inflammatory diseases such as chronic enteritis, chronic gastritis, cystitis, urinary tract, and night blindness. Lotus root is used for pneumonia, bronchial asthma, as a fever-reducing medicine, and it is used for gonorrhea, leprosy, filamentous fungus, liver, kidney, and spleen disease. Poison is used as a medicine when bitten by snakes and poisons. Stem with decoction is a drug used in intestinal bleeding and severity, diarrhea or sedation, tonic as an oil well, dyspepsia.

The present invention solves the problems of conventional noodles and noodles, and in particular, improved and complemented the problems in accordance with the manufacturing process or product of the cold noodle by the method of manufacturing cold cold noodle (Korean Patent No. 10-056344) registered viscosity and mutual It is possible to prevent the phenomenon of cutting easily when extruding noodles due to lack of adhesiveness, and to improve the poor contact texture caused by adding the crushed material of lotus leaf and lotus stem to wheat flour as it is, and to prevent the deterioration of the deterioration caused by the storage of noodles products. It is to provide a method for producing soft noodles that can improve the texture and prevention of deterioration by keeping the active ingredients of weakness contained in the kite as much as possible.

The present invention is a manufacturing method of the soft noodle soup, such as kneading and extrusion process of the soft noodles, easy to change the quality of the soft noodles, improve the texture and fragrance and at the same time improve the nutritional and weakly active ingredients contained in the lead Efficiently contained in Yeonguksu as a method of manufacturing healthy Yeonguksu with great pharmacological effects including the digestive function to the human body.

First step: obtaining extract from lotus leaf and lotus stem

After cutting the lotus stem and lotus leaf together, the finely sliced pieces are immersed in 3 times (by weight) water and left to stand at room temperature for 1 day.Then, they are heated in a high-pressure part that can be raised to 120 ℃ and then heated to 110 ℃. After heat treatment for 25 minutes in the above temperature range and cooling to room temperature in a closed state with a high pressure part, dehydration is carried out at high pressure to obtain a dehydration liquid, which is filtered to obtain a filtrate, and the filtrate is decanted at room temperature under reduced pressure (dehydration liquid). The solution is concentrated to a volume ratio of 1/5 to obtain a concentrate.

2nd step: starch gelatinization process

The fine roots were crushed and crushed and crushed to obtain half-liquid lotus root grinding of the ultra fine particles, and then the homogenized liquid was mixed with 50 wt% of concentrate, 20 wt% of lotus root grinding, 27 wt% of wheat flour, and 3 wt% of salt. The mixture is heated at 60 to 65 ° C. for 15 to 20 minutes to gelatinize the starch, convert it into α starch, and then obtain α starch, which is a semi-liquid product. Here, the state of the dough can be controlled to some extent by adding a small amount of concentrate depending on the state of the dough.

Third Process: Kneading, Extrusion, Drying Process

In the two-stage process, 40-50 wt% of wheat flour is immediately added to the semi-liquid converted into α-starch, kneaded, extruded, and air-dried or dried at a temperature below 50 ° C. to obtain soft noodles.

The method of using the raw material in the first step is that the lotus leaf or stem has a lot of coarse fiber, and when the crushed matter of the lotus leaf or stem directly mixed with wheat flour to obtain the noodle foot as in the conventional method, the texture is not good because of the coarse fiber. Therefore, lotus leaf or stem is advantageous to use the active ingredient as an extract concentrate by the extraction method.

On the other hand, lotus root contains soft fiber and a large amount of starch, so there is no adverse effect on texture even if the crushed product is used as it is, and it is efficient by using a large amount of starch as it is. Extract the soluble extract at room temperature and extract it at a temperature of 100 ℃ or higher by using a high pressure part for elution of Loemerin, Nutchiferrin, Nornutchiferin having a recording point of 100 ℃ or higher, and the effective ingredient having a high melting point of 100 ℃ or higher. By increasing the extraction efficiency and maintaining the sealed state to prevent evaporation loss of the decomposed aromatic substances, while gradually cooling in the sealed state by condensation and dissolution of the aromatic substances evaporated in the high pressure part with low-temperature vacuum concentration By keeping the aromatics in the concentrate as much as possible The directionality can be improved.

In addition, the second step is to maximize the amount of lotus root fine crushed (fresh juice) as much as possible to improve the texture of the soft noodles and to increase the content of nutritional and weak active ingredients. The more the surface, the weaker the viscosity and the mutual adhesion of the soft noodles, the more difficult the dough and the tendency to break the noodle foot during extrusion, resulting in defective products and further increase the content becomes impossible kneading and extrusion.

In order to solve this problem, a mixture of lotus leaf and stem concentrate, lotus root crushed product and wheat flour are mixed and heat-treated at a temperature range of 60 to 65 ° C., so that starch of lotus root or wheat starch containing a large amount of starch contained in the lotus is α-starch. It can make the dough and compression processing smoothly by improving the adhesion between the viscosity and the material by making it luxurious. Also, if the raw juice of lotus root is used as it is, it can prevent the deterioration due to the storage of the soft noodles by heat treatment. It can soften tissue.

In particular, when the temperature is heat treated at 70 ° C. or higher in the α starch process, aging of starch is likely to occur. This aging phenomenon is due to the elution of amylose, which is one of the starch constituents, to break down the crystal structure of starch. The aging phenomenon decreases the viscosity. In addition, if the moisture content is high, the aging speed is increased. Therefore, the moisture content should be reduced as much as possible during the kneading and dried immediately after extrusion to maintain the moisture content at least about 10%.

Softness of soft noodles is due to swelling and expansion of starch particles during starch gelatinization. To prevent deterioration of soft noodle, firstly, the fresh juice of lotus root is sterilized by heat treatment in the starch of starch, and the lotus root is steamed to some extent. This is possible by minimizing the moisture content of soft noodles (less than 10%). Such soft noodles have a soft texture and do not easily spread or boil after being boiled.

In order to make clear the technical content of this invention by the above, the following Example was given.

Example (1)

After cutting and crushing the main stem connected to the lotus leaf as it is, crushed crushed material is left in 3 times (by weight) water for 1 day. After filling it in the high pressure part and heating it, the temperature rises and the temperature reaches 110 ℃. At this point, the mixture was heated for about 25 minutes in the range of 110 ~ 120 ℃ and cooled slowly. When it reached room temperature, the mixed solution of water and crushed product was squeezed to obtain a dehydration solution, and the resultant was distilled under reduced pressure with a filtrate and concentrated to 1/5 of the filtrate. A concentrate was obtained. 50 kg of the concentrated solution was homogenized by adding 20 kg of lotus root grinding, 27 kg of wheat flour, and 3 kg of salt. The semi-liquid homogenate was maintained at a temperature of 65 ° C. for 15 minutes, and then gelatinized. 40 kg of wheat flour was further added and extruded, and then dried to obtain 113 kg of soft noodles having a water content of 9 wt%.

The method for producing soft noodle according to the present invention is easy to extrude dough and noodle feet even if the content of lead is increased, and the soft noodle prepared in this way has excellent directionality and a soft texture, and has excellent alteration prevention function and excellent storage. Do. In addition, it has a high content of effective nutrients and contains various medicinal ingredients that are effective for human body, especially ointment oil, and has the function and function as a health food. Especially, it is effective for chronic enteritis, gastritis and indigestion. Even people who avoid flour foods can eat without refusal, and it can be said that it is a manufacturing method of healthy noodles that can benefit the people's health in the future.

Claims (1)

After immersing the lotus leaf and stem fragments in water three times by weight for one day, heat-treated for 25 minutes in the temperature range of 110 ℃ ~ 120 ℃ in the high-pressure section that can be raised to 120 ℃ temperature and cooled to room temperature in a closed state Compressing the extract to obtain a dehydrated liquid and concentrating the filtrate under reduced pressure at room temperature to obtain a lotus leaf and stem concentrate having a volume ratio of 1/5; 50 wt% of the concentrate was added to 20 wt% of lotus root grinding (lotus root juice), 27 wt% of wheat flour, and 3 wt% of salt. The homogeneous semi-liquid substance was mixed with the semi-liquid substance by heat treatment for 15 to 25 minutes in the temperature range of 60-65 ℃. Gelatinized starch is converted to α starch, and then 40 ~ 50wt% of wheat flour is added to the gelatinized viscous solution immediately and then extruded by a conventional method, followed by drying to prepare soft noodles with water content of 10wt% or less. Method of producing soft noodles comprising the step.