KR100846415B1 - Preparing method of cold noodles using opunita humifusa - Google Patents

Preparing method of cold noodles using opunita humifusa Download PDF

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KR100846415B1
KR100846415B1 KR1020070034261A KR20070034261A KR100846415B1 KR 100846415 B1 KR100846415 B1 KR 100846415B1 KR 1020070034261 A KR1020070034261 A KR 1020070034261A KR 20070034261 A KR20070034261 A KR 20070034261A KR 100846415 B1 KR100846415 B1 KR 100846415B1
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native
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drying
cold noodles
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김인수
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신안군
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44Freeze-drying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/16Extrusion

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

A method of manufacturing cold noodles by mixing Opuntia humifusa powder, wheat flour, acetic acid starch and the like is provided to give the efficacy of Opuntia humifusa to cold noodles as well as a sweet taste and chewy texture and shorten the cooking time. Stem or fruit of Opuntia humifusa is washed, cut into a predetermined size and ground at 50deg.C for 25 to 35hr using micro waves. Then 1.2 to 1.4kg Opuntia humifusa powder is kneaded with 18 to 21kg wheat flour, 0.8 to 1.2kg acetic acid starch, 7 to 8kg sweet potato starch and 10 to 11kg corn starch, extruded at 55 to 60deg.C and 1.1 to 1.5atm using an extruder, dried with cold air in a three step, cut into 200 to 220g unit in length, dried for 1 to 2hr with cold air and 1 to 2hr with hot air, vacuum packaged and freeze dried at 18deg.C for 12 to 13hr.

Description

기능성 토종백년초를 이용한 냉면의 제조방법{Preparing Method of Cold Noodles Using Opunita Humifusa}Preparation Method of Cold Noodles Using Opunita Humifusa}

도 1은 토종백년초의 년차별 전체 페놀 화합물을 나타낸 그래프이다. 1 is a graph showing the yearly total phenolic compounds of native centennial.

도 2는 토종백년초의 년차별 DPPH를 나타내는 그래프이다. Figure 2 is a graph showing the yearly DPPH of native 100 years.

본 발명은 토종백년초를 이용한 냉면의 제조방법에 관한 것으로, 보다 상세하게는 항산화, 항노화 및 면역기능 등이 우수한 토종백년초의 줄기 또는 열매를 냉면 재료로 사용함으로써 토종백년초 고유의 풍부한 영양을 섭취할 수 있는 것과 동시에 냉면의 쫄깃함이 더욱 향상되어 맛과 영양이 균형을 이룬 토종백년초 냉면의 제조방법에 관한 것이다. The present invention relates to a method for producing cold noodles using native 100 years of age, and more particularly, by using stems or berries of native 100 years old, which have excellent antioxidant, anti-aging and immune functions, as a cold noodles material, it is possible to ingest the rich nutrition unique to native 100 years. At the same time, the coldness of cold noodles is further improved, and a method for producing cold noodles of native 100 years old with balanced taste and nutrition.

토종백년초(Opunita Humifusa)는 일명 부채선인장이라 불리는 식물로서 지면 가까이 성장하며 1m 이상의 높이로 성장하는 제주산 백년초(Opunita ficus-indica) 즉, 손바닥 선인장과는 달리 영하 20℃의 혹한에서도 생존이 가능해 수년에서 수십년 생의 경작이 가능한 다년생 식물이다. Opunita Humifusa is a plant called a prickly pear cactus, which grows close to the ground and grows to a height of more than 1m (Opunita ficus-indica). Is a perennial plant that can be cultivated for decades.

이러한 토종백년초는 플라보노이드, 식이섬유, 비타민 C, 칼슘, 페놀 성분이 풍부해 항산화, 항노화 및 면역기능 등이 우수하고, 해열과 해독작용이 뛰어날 뿐만 아니라 이질, 치질, 기침, 감기 등에 탁월한 약리작용을 가지고 있다. These native baeknyeoncho is rich in flavonoids, dietary fiber, vitamin C, calcium, and phenolic components, which are excellent in antioxidant, anti-aging and immune functions, and are excellent in antipyretic and detoxification, as well as excellent pharmacological effects in dysentery, hemorrhoids, cough, cold Have

한편, 냉면은 밀가루나 메밀가루를 주성분으로 하여 고구마나 감자 전분 등을 넣고 물과 소금을 첨가하여 일반 냉면을 제조하게 되고, 그 밖에 특수한 재료를 사용하는 냉면으로 쑥이나 칡 등 야생 식물 재료나 미역, 다시마 등 해조류를 가공한 가공물을 냉면 원료와 혼합하여 냉면을 제조하는 기술이 알려져 있다. On the other hand, cold noodles are made from wheat flour or buckwheat flour, and then sweet potatoes or potato starch are added, and water and salt are added to make cold noodles. BACKGROUND ART Techniques for producing cold noodles by mixing processed products of seaweeds such as seaweed and the like with cold noodles raw materials are known.

이와 관련하여, 한국 공개특허 제2000-30503호(선인장 열매를 원료로 하는 냉면 및 그 제조방법)에는 제주산 백년초 열매를 냉면에 이용하는 기술이 공개되어 있으나, 냉면에 신맛이 강하게 나고, 열매 보다 영양이 풍부한 줄기를 냉면에 이용할 수 없는 문제점이 있었으며, 선인장 줄기를 냉면에 이용하더라도 줄기 부분이 열매 보다 점성이 강해 냉면의 쫄깃함이 떨어지는 문제점이 있었다. In this regard, Korean Patent Laid-Open Publication No. 2000-30503 (Cold noodles using cactus berries as a raw material and a method of manufacturing the same) discloses a technique of using Jeju baeknyeoncho fruit for cold noodles, but it has a strong sour taste in cold noodles and is more nutritious than berries. There was a problem that this rich stem is not available for cold noodles, and even if the cactus stem is used for cold noodles, the stem part is more viscous than the fruit, and there is a problem in that the coldness of cold noodles falls.

본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 토종백년초의 줄기 또는 열매를 모두 냉면에 이용함으로써 토종백년초의 풍부한 영양을 고루 섭취하고, 달콤한 맛을 내며, 특히 토종백년초 줄기의 경우 냉면의 쫄깃함을 떨어지는 문제점을 해소하여 영양과 맛의 균형을 이룬 토종백년초 냉면의 제조방법을 제공하는 것이다. The present invention is to solve the above problems, by using all of the stems or berries of native centennial to the cold noodles evenly intake rich nutrition of native centennial, sweet taste, especially in the case of native centennial stem To solve the falling problem is to provide a method of manufacturing cold noodles of native 100 centuries in the balance of nutrition and taste.

본 발명은 하기 단계를 포함하는 토종백년초 냉면의 제조방법에 관한 것이다. The present invention relates to a method for producing native 100 years cold noodles comprising the following steps.

1) 토종백년초의 줄기 또는 열매를 세척하고 일정한 크기로 절단하는 단계; 1) washing and cutting the stem or fruit of native centennial to a certain size;

2) 준비된 토종백년초의 줄기 또는 열매를 분말화하는 단계;2) powdering the stem or fruit of the prepared native zinnia;

3) 토종백년초 분말 1.2~1.4kg, 밀가루 18~21kg, 초산 전분 0.8~1.2kg, 고구마 전분 7~8kg, 옥수수 전분 10~11kg을 혼합하여 반죽하는 단계;3) kneading by mixing 1.2 ~ 1.4kg native vinegar powder, 18 ~ 21kg flour, 0.8 ~ 1.2kg acetic acid starch, 7 ~ 8kg sweet potato starch, 10 ~ 11kg corn starch;

4) 성형압출기를 이용하여 55~60℃ 및 1.1~1.5기압에서 반죽물을 성형하는 단계;4) molding the dough at 55-60 ° C. and 1.1-1.5 atm using a molding extruder;

5) 성형된 냉면을 3단계 냉풍 건조법을 이용하여 압출기 입구에서 1단계, 1m 이동 후 2단계 및 2m 이동후 3단계의 냉풍 건조를 실시하는 단계; 5) performing the cold wind drying of the first step, 1 step after moving 1m, 3 steps after moving 2m and 3 steps after the cold side of the formed cold noodles using a three-step cold wind drying method;

6) 200~220g을 기준으로 길이를 조절하여 절단한 후 1~2시간 동안 냉풍으로 수분을 건조시키는 단계;6) drying the moisture by cold air for 1 to 2 hours after cutting by adjusting the length based on 200 ~ 220g;

7) 1~2시간 동안 열풍 건조한 후 진공포장하여 -18℃에서 12~13시간 동결건조하는 단계.7) Hot-air-dried for 1 ~ 2 hours, vacuum-packed and freeze-dried at -18 ℃ for 12-13 hours.

본 발명의 바람직한 실시예에 따른 토종백년초 냉면의 제조방법에 있어서, 상기 1) 단계는 토종백년초의 줄기 또는 열매를 세척하고 일정한 크기로 절단하는 과정이다. 토종백년초 줄기 또는 열매를 야채절단기를 이용하여 일정한 크기(0.7mm)로 절단하게 되면 후술하는 건조과정에서 균일하게 고루 건조되는 장점이 있다. In the method for preparing native 100 years old cold noodles according to a preferred embodiment of the present invention, step 1) is a process of washing the stem or fruit of native 100 years old vinegar and cutting it to a certain size. When cutting the native 100 centennial stem or fruit to a certain size (0.7mm) using a vegetable cutter, there is an advantage that it is evenly dried in the drying process described later.

상기 2) 단계는 토종백년초의 줄기 또는 열매를 분말화 하는 과정이다. 본 발명에서 토종백년초의 열매를 분말화하여 이용할 경우 열매 내에 존재하는 종자를 제거하지 않으면 냉면을 만들었을 때 이물감이 느껴지므로 종자를 제거하는 것이 바람직하다. Step 2) is a process of powdering the stem or fruit of native centennial herb. In the present invention, when the fruit of the native 100 centennial powder is used, it is preferable to remove the seed because a sense of foreign body is felt when cold seeds are not removed unless the seeds present in the fruit are removed.

구체적으로, 토종백년초의 분말화 과정은 50℃에서 25~35시간 마이크로파 건조한 후 분쇄기로 분쇄하고 체진동기를 이용하여 250~350㎛ mesh로 분말화함으로써 수행된다. 토종백년초 열매 분말의 경우 당도가 약 11~12brix이므로 냉면재료에 혼합될 경우 냉면에서 달콤한 맛과 향이 느껴진다.Specifically, the powdering process of native centennial is performed by microwave drying at 50 ℃ for 25-35 hours, pulverized with a pulverizer and powdered into a 250 ~ 350㎛ mesh using a sieve vibrator. In the case of native 100-year-old fruit powder, the sugar content is about 11 ~ 12brix, so when mixed with cold noodles, the sweet taste and aroma can be felt in cold noodles.

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상기 3) 단계는 냉면에 사용되는 재료들을 혼합하여 반죽하는 과정이다. 구체적으로, 토종백년초 1.2~1.4kg, 밀가루 18~21kg, 초산 전분 0.8~1.2kg, 고구마 전분 7~8kg, 옥수수 전분 10~11kg을 혼합하여 반죽한다. 토종백년초의 경우 냉면을 제조하였을 때 쫄깃함이 떨어지는 경향이 있는데, 이때 초산 전분 0.8~1.2kg 첨가하면 영양과 맛이 균형을 이룬 냉면을 제조할 수 있다. Step 3) is a process of mixing and kneading the materials used for cold noodles. Specifically, kneaded by mixing 1.2 ~ 1.4kg native baeknyeoncho, flour 18 ~ 21kg, starch acetate 0.8 ~ 1.2kg, sweet potato starch 7 ~ 8kg, corn starch 10 ~ 11kg. In the case of indigenous baeknyeoncho, when the cold noodles are manufactured, the tendency is lowered. At this time, 0.8 ~ 1.2kg of acetic acid starch can be added to produce cold noodles with balanced nutrition and taste.

토종백년초 분말을 혼합하는 경우 상기 재료들에 소금물 24~25ℓ(염도 2~3°)을 추가로 첨가하여 함께 1~3시간 반죽하는 것이 바람직하다. When mixing native Hundred vinegar powder, it is preferable to knead together for 1 to 3 hours by adding an additional 24 to 25 L (salinity of 2 to 3 °) of brine to the above materials.

상기 4) 단계는 성형압출기를 이용하여 55~60℃ 및 1.1~1.5기압에서 반죽물을 성형하는 과정이다. 성형과정에서는 60℃를 초과하면 토종백년초 열매의 베타닌 색소가 갈변할 가능성이 있으므로 60℃를 초과하지 않는 것이 바람직하다. 또한, 1.1 기압 미만이면 냉면 가닥이 제조되었을 때 가닥가닥이 서로 붙으며 전체적으로 처짐 현상이 나타나고 1.5기압을 초과하면 냉면가닥이 직선으로 나오지 않고 라면 모양으로 꼬불거리면서 쫄깃한 맛이 없어지는 경향이 있다. Step 4) is a process of molding the dough at 55 ~ 60 ℃ and 1.1 ~ 1.5 atm using a molding extruder. In the molding process, the betaine pigment of the native 100-year-old fruit may brown if it exceeds 60 ° C., preferably not to exceed 60 ° C. In addition, if less than 1.1 atm when the strands are produced when the strands are attached to each other, the overall appearance of sagging phenomenon, and if the pressure exceeds 1.5 atm, the cold noodle strands do not come out in a straight line, but tends to lose its chewy taste.

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본 발명의 토종백년초는 55~60℃ 및 1.1~1.5기압에서 반숙된 상태이므로 끓는 물에 30초만 삶아 주어도 되므로, 요리 시간을 단축시킬 수 있으며, 토종백년초 열매의 베타닌 색소를 최대한 고정시킬 수 있는 장점이 있다.Since the native Hundred years of the present invention is half-boiled at 55-60 ℃ and 1.1-1.5 atm, you can boil only 30 seconds in boiling water, which can shorten the cooking time, which can fix the betaine pigment of native Hundred Years-old fruit to the maximum. There is an advantage.

상기 5) 단계는 성형압출 후 3단계 냉풍 건조하는 과정이다. 구체적으로 압출기 입구에서 1단계, 1m 이동 후 2단계, 2m 이동 후 3단계의 냉풍 건조가 진행되는데, 이러한 과정을 통해 냉면 모양이 유지되면서 냉면이 서로 붙는 현상을 방지할 수 있다. Step 5) is a three-step cold air drying process after molding extrusion. Specifically, the cold wind drying proceeds in one step, two steps after moving 1m, and three steps after moving 2m at the inlet of the extruder. Through this process, the cold noodle shape is maintained while preventing the cold noodle from sticking together.

상기 6) 단계는 약 200~220g(1인분) 기준으로 길이를 조절하여 냉면을 절단하고 최종 건조시키는 과정이며, 상기 7) 단계는 진공포장 및 동결 과정으로서 가압성형을 이용한 냉면의 쫄깃함을 강화시키는 역할을 수행한다. Step 6) is a process of cutting the cold noodle and final drying by adjusting the length on the basis of about 200 ~ 220g (1 serving), and step 7) to strengthen the chewyness of the cold noodle using pressure molding as a vacuum packing and freezing process. Play a role.

이하, 실시예를 통하여 본 발명을 보다 구체적으로 설명하고자 하나 하기의 실시예는 설명의 목적을 위한 것으로 본 발명을 제한하기 위한 것이 아니다.Hereinafter, the present invention will be described in more detail with reference to examples, but the following examples are for the purpose of explanation and are not intended to limit the present invention.

실시예 1 : 토종백년초의 연령별 기능성 검사Example 1 functional test by age of native 100 years

(1) 전체 페놀 화합물(total phenolic compound) 평가(1) Evaluation of total phenolic compounds

1) 측정기준1) Dimension

천연 항산화제로 많이 사용되는 화합물은 주로 페놀 고리가 결합되어 있고 주로 식물에 많이 존재하며 마늘에 들어 있는 갈릭산을 기준으로 측정하였다. Compounds commonly used as natural antioxidants are mainly based on phenolic rings, mainly present in plants, and were measured based on garlic acid in garlic.

2) 측정방법2) How to measure

토종백년초 줄기 재배단지에서 1~6년초를 각각 채취하였다. 각각 채취한 토종백년초 줄기를 세적 및 건조하여 절단하였다. 절단된 시료를 마이크로파 건조기(40℃, 50시간)를 이용하여 건조시키고, 분쇄한 후 거름체(seive) 300㎛로 곱게 분말화하였다. One to six years were collected from the stem cultivation area. The native Hundred Perennial stems were cut and dried. The cut samples were dried using a microwave dryer (40 ° C., 50 hours), pulverized and finely powdered to 300 μm of sieve.

이어서, 백년초 줄기 분말 10g을 80% 메탄올에 섞어서 24시간 추출하였다(①). 추출한 시료를 원심분리(3000rpm, 20분)하고 상등액을 사용하였다(②). Na2CO3 20mg에 증류수 80mg을 혼합하여 20%로 농도를 조절하였다(③). 상등액 100㎕를 증류수 900㎕에 넣어 볼텍스 믹서(voltex mixer)로 혼합하였다(④). 혼합된 시료에 2N 폴린-시오칼튜 리에이전트(Folin-ciocalteau reagent)를 500㎕ 넣었다(⑤). 상기 ⑤에 ③을 2.5㎖를 넣고 섞었다(⑥). 상기 ⑥을 10분간 원심분리(3000rpm, 10분)하였다(⑦). 원심분리한 시료를 25℃에서 20분간 반응시켰다(⑧). 스펙트로포토미터 흡광도를 735nm로 설정하여 측정하였다(⑨).Subsequently, 10 g of poncho stem powder was mixed with 80% methanol and extracted for 24 hours (①). The extracted sample was centrifuged (3000 rpm, 20 minutes) and a supernatant was used (②). 20 mg of Na 2 CO 3 was mixed with 80 mg of distilled water to adjust the concentration to 20% (③). 100 μl of the supernatant was added to 900 μl of distilled water and mixed with a voltex mixer (④). 500 μl of 2N Folin-ciocalteau reagent was added to the mixed sample (⑤). 2.5ml ③ was added to the above ⑤ and mixed (⑥). (6) was centrifuged (3000 rpm, 10 minutes) for 10 minutes. The centrifuged sample was reacted at 25 ° C. for 20 minutes (⑧). Spectrophotometer absorbance was set to 735 nm and measured (⑨).

3) 측정결과3) Measurement result

갈릭산(표준물질로 사용)을 같은 방법으로 처리하여 스펙트로포토미터 735nm로 흡광한 결과, 다음과 같은 계산식이 나온다. 이에 토종백년초 시료값을 Y에 대입하여 다음 표 1의 결과를 얻고, 도 1에 나타내었다. By treating gallic acid (used as a reference material) in the same way and absorbing it with a spectrophotometer of 735 nm, the following formula is given. Thus, the results of the following Table 1 were obtained by substituting the sample value of native Hundred years early to Y, shown in FIG.

Y=0.0029x-0.029(단위:㎍/g)Y = 0.0029x-0.029 (unit: µg / g)

표 1Table 1

Figure 112007026772566-pat00001
Figure 112007026772566-pat00001

4) 결론4) Conclusion

토종백년초 줄기의 경우 해를 거듭할수록 점차 폴리페놀 화합물 양이 증가하였으나, 1~3년의 경우 2년차에서 가장 최대를 이루었다가 3년차에 떨어지는 경향을 보였고, 4~6년의 경우에도 같은 성향을 보였다. 이는 토종백년초 줄기는 3년을 주기로 폴리페놀 화합물 양이 증감하는 것으로 판단된다. In the case of indigenous 100 years old stem, the amount of polyphenolic compound increased gradually from year to year, but in the case of 1 ~ 3 year, the peak of 2nd year was the highest and then decreased in 3rd year. Seemed. It is estimated that the amount of polyphenolic compounds increases and decreases every three years for native 100 year old stems.

(2) DPPH 평가(2) DPPH evaluation

1) 측정기준1) Dimension

DPPH는 라디칼(전자)의 유무에 따라 색이 변하는 물질이다. 이러한 변색정도를 측정하여 전자공여능력(항산화력)을 측정하였다. DPPH is a substance that changes color depending on the presence of radicals (electrons). The degree of discoloration was measured to determine the electron donating ability (antioxidant ability).

2) 측정방법2) How to measure

상기 제조된 백년초 시료 1차 원심분리 한 것을 사용하였다(①). 트리스 시약을 증류수 10ml에 0.12114g 넣어(100mM계산법에 의함) 혼합하면서 HCl로 pH7.4을 맞춰주었다(②). DPPH시약 0.000219g을 에탄올 10㎖에 희석하였다(③). 시료 100㎕ 에 100mM Tris-HCl(pH7.4) 900㎕를 첨가하였다(④). 상기 ④에 50mM DPPH를 1㎖ 첨가하였다(⑤). 볼텍스 믹서(Voltex mixer) 후에 암소에서 20분간 반응시켰다(⑥). 스펙트로포토미터를 이용하여 517nm의 흡광도에서 측정하여다(⑦).The prepared centennial sample was centrifuged (①). 0.12114 g of Tris reagent was added to 10 ml of distilled water (by 100 mM calculation method), and pH7.4 was adjusted with HCl (②). 0.000219 g of DPPH reagent was diluted in 10 ml of ethanol (③). To 100 µl of sample, 900 µl of 100 mM Tris-HCl (pH 7.4) was added (4). 1 ml of 50 mM DPPH was added to ④ above (⑤). After a vortex mixer, the reaction was performed in the dark for 20 minutes (6). The spectrophotometer is used to measure the absorbance at 517 nm (⑦).

3) 측정결과3) Measurement result

트롤록스(Trolox)(표준물질로 사용)를 동일한 방법으로 처리하여 스펙트로포토미터 517nm로 흡광한 결과 다음과 같은 계산식이 나온다. 이에 토종백년초 시료값을 Y에 대입하여 하기 표 2와 결과를 얻고, 도 2에 도시하였다. The Trolox (used as a reference material) was treated in the same way and absorbed with a spectrophotometer of 517 nm. Thus, by substituting the sample value of native Hundred years early to Y to obtain the following Table 2 and the results, it is shown in FIG.

Y= -0.0021x+0.9119(단위:TEmmol/g)Y = -0.0021x + 0.9119 (unit: TEmmol / g)

표 2TABLE 2

Figure 112007026772566-pat00002
Figure 112007026772566-pat00002

4) 결론 4) Conclusion

토종백년초 연차별 DPPH를 조사한 결과 1년차에서 2~3년차로 갈수록 그 수치가 떨어졌으나 4년 이상 5년차에서 가장 최대를 나타냈다가 6년차에 떨어지는 경향을 보였다. As a result of the annual DPPH survey, the numbers decreased from 1st to 2nd year, but showed the highest value at 5th year and 4th year.

실시예 2 : 토종백년초 열매 분말을 이용한 냉면의 제조Example 2 Preparation of Cold Noodles Using Native Honcho Fruit Powder

토종백년초 열매를 세척하여 2등분한 후, 종자를 제거하고, 50℃ 마이크로파를 이용하여 30시간 건조시켰다. 건조시킨 토종백년초 열매를 이유식 분쇄기로 분쇄하고 체진동기를 이용하여 300㎛ mesh로 분말화하였다. After washing and dividing indigenous fruits of baeknyeoncho, the seeds were removed and dried for 30 hours using a 50 ℃ microwave. The dried native centennial fruit was pulverized with a baby food grinder and powdered into a 300 μm mesh using a sieve vibrator.

이어서, 토종백년초 열매 분말 첨가 최소량을 3%로 기준하여, 토종백년초 열매 분말 1.31kg, 밀가루 20kg, 초산 전분 1kg, 고구마 전분 7.65kg, 옥수수 전분 10.75kg, 소금물 24ℓ(염도 2~3°)을 혼합하여 약 2시간 반죽하였다. 성형압출기를 이용하여 약 60℃, 1.2기압의 조건에서 냉면을 성형하였다. 약 60℃에서 반숙되어 성형된 냉면을 3 단계 냉풍을 이용하여 압출기 입구, 1m 이동 후 및 2m 이동후에 냉풍 건조하였다. 약 200g~220g을 기준으로 길이를 조절하여 절단한 후 1시간 동안 냉풍으로 최종건조하였다. 이어서, 열풍건조 1시간 후 4인분을 진공포장하여 -18℃에서 12시간 동안 동결시켜 토종백년초 열매 분말 냉면을 제조하였다. Subsequently, 1.31 kg of native Honcho fruit powder, 20 kg of flour, 1 kg of acetic acid starch, 7.65 kg of sweet potato starch, 7.65 kg of corn starch, and 24 liters of salt (2 to 3 ° salt) were mixed based on the minimum amount of native Honcho fruit powder added at 3%. And kneading for about 2 hours. The cold noodle was shape | molded by the molding extruder on condition of about 60 degreeC and 1.2 atmospheres. The cold noodle formed at about 60 ° C. was cold-dried using a three-step cold air after the inlet of the extruder, after 1 m of movement, and after 2 m of movement. After cutting by adjusting the length based on about 200g ~ 220g was finally dried by cold air for 1 hour. Subsequently, after 1 hour of hot air drying, 4 servings were vacuum-packed and frozen at −18 ° C. for 12 hours, thereby preparing cold noodles of native baeknyeon fruit powder.

실시예 3 : 토종백년초 줄기 분말을 이용한 냉면의 제조Example 3 Preparation of Cold Noodles Using Native Centennial Stem Powder

토종백년초 줄기 분말 첨가 최소량을 3%로 기준하여 혼합하고, 줄기 분말이 열매 분말 보다 점성이 강하므로 열매 분말 냉면 제조시 보다 반죽 재료에 밀가루 1kg를 더 첨가하는 것을 제외하고는 실시예 1과 동일하게 실시하여 토종백년초 줄기 분말 냉면을 제조하였다. Mix the minimum amount of native baeknyeoncho stem powder on the basis of 3%, and since the stem powder is more viscous than the fruit powder, the same as in Example 1 except that 1kg of flour is added to the dough material than the fruit powder cold noodles are prepared. It was carried out to produce a native 100 years old stem powder cold noodles.

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본 발명에 따르면 유용한 생리활성을 가진 토종백년초의 줄기 또는 열매의 영양이 냉면에 함유되어 영양식으로 효과가 있을 뿐만 아니라, 달콤한 맛과 쫄깃함이 우수하여 맛과 영양이 균형을 이루고 있으며, 약 60℃의 1.2 기압에서 반숙된 상태이므로 요리시간이 단축되는 효과도 있다. According to the present invention, the nutrition of stem or fruit of native centennial vinegar having useful physiological activity is contained in cold noodles, and it is not only effective in nutrition, but also has excellent sweet taste and chewy balance, and balances nutrition and nutrition. Since it is half-boiled at 1.2 atm, cooking time is also shortened.

Claims (5)

1) 토종백년초의 줄기 또는 열매를 세척하고 일정한 크기로 절단하는 단계; 1) washing and cutting the stem or fruit of native centennial to a certain size; 2) 준비된 토종백년초의 줄기 또는 열매를 분말화하는 단계;2) powdering the stem or fruit of the prepared native zinnia; 3) 토종백년초 분말 1.2~1.4kg, 밀가루 18~21kg, 초산 전분 0.8~1.2kg, 고구마 전분 7~8kg, 옥수수 전분 10~11kg을 혼합하여 반죽하는 단계;3) kneading by mixing 1.2 ~ 1.4kg native vinegar powder, 18 ~ 21kg flour, 0.8 ~ 1.2kg acetic acid starch, 7 ~ 8kg sweet potato starch, 10 ~ 11kg corn starch; 4) 성형압출기를 이용하여 55~60℃ 및 1.1~1.5기압에서 반죽물을 성형하는 단계;4) molding the dough at 55-60 ° C. and 1.1-1.5 atm using a molding extruder; 5) 성형된 냉면을 3단계 냉풍 건조법을 이용하여 압출기 입구에서 1단계, 1m 이동 후 2단계 및 2m 이동후 3단계의 냉풍 건조를 실시하는 단계; 5) performing the cold wind drying of the first step, 1 step after moving 1m, 3 steps after moving 2m and 3 steps after the cold side of the formed cold noodles using a three-step cold wind drying method; 6) 200~220g을 기준으로 길이를 조절하여 절단한 후 1~2시간 동안 냉풍으로 수분을 건조시키는 단계;6) drying the moisture by cold air for 1 to 2 hours after cutting by adjusting the length based on 200 ~ 220g; 7) 1~2시간 동안 열풍 건조한 후 진공포장하여 -18℃에서 12~13시간 동결건조하는 단계를 포함하는 토종백년초를 이용한 냉면의 제조방법.7) 1 to 2 hours of hot air drying and vacuum packaging to produce a cold noodle using a native centennial herb comprising the step of freeze-drying at -18 ℃ 12 to 13 hours. 제 1항에 있어서, 상기 2) 단계의 분말화 과정이 마이크로파를 이용하여 50℃에서 25~35시간 건조한 후 분쇄기로 분쇄하고 체진동기를 이용하여 250~350㎛ mesh로 분말화함으로써 수행되는 것을 특징으로 하는 방법.The method of claim 1, wherein the powdering process of step 2) is carried out by drying at 50 ° C for 25 to 35 hours using microwave, pulverizing with a grinder, and powdering into a 250-350 μm mesh using a sieve vibrator. How to. 삭제delete 제 1항에 있어서, 상기 3) 단계의 반죽 과정이 소금물 24~25ℓ(염도 2~3°)을 추가로 첨가하여 1~3시간 반죽하는 것을 특징으로 하는 방법. The method of claim 1, wherein the kneading process of step 3) is further performed by kneading 1 to 3 hours by further adding 24 to 25 l of salt water (2 to 3 degrees of salinity). 삭제delete
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102622201B1 (en) * 2023-05-03 2024-01-05 김진구 Aruncus dioicus cold noodle and process for preparing the same
KR102695742B1 (en) * 2023-06-19 2024-08-14 김진구 Kalopanax septemlobus cold noodle and process for preparing the same

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990064723A (en) * 1999-05-03 1999-08-05 임창윤 Color kal gook soo
KR20020000734A (en) * 2001-07-26 2002-01-05 김현호 Manufacturing method of cactus noodles

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990064723A (en) * 1999-05-03 1999-08-05 임창윤 Color kal gook soo
KR20020000734A (en) * 2001-07-26 2002-01-05 김현호 Manufacturing method of cactus noodles

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102622201B1 (en) * 2023-05-03 2024-01-05 김진구 Aruncus dioicus cold noodle and process for preparing the same
KR102695742B1 (en) * 2023-06-19 2024-08-14 김진구 Kalopanax septemlobus cold noodle and process for preparing the same

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