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

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

Preparation Method of Cold Noodles Using Opunita Humifusa}

1 is a graph showing the yearly total phenolic compounds of native centennial.

Figure 2 is a graph showing the yearly DPPH of native 100 years.

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.

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.

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

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.

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.

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.

The present invention relates to a method for producing native 100 years cold noodles comprising the following steps.

1) washing and cutting the stem or fruit of native centennial to a certain size;

2) powdering the stem or fruit of the prepared native zinnia;

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) molding the dough at 55-60 ° C. and 1.1-1.5 atm using a molding extruder;

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) drying the moisture by cold air for 1 to 2 hours after cutting by adjusting the length based on 200 ~ 220g;

7) Hot-air-dried for 1 ~ 2 hours, vacuum-packed and freeze-dried at -18 ℃ for 12-13 hours.

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.

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.

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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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.

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.

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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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.

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.

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.

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.

Example 1 functional test by age of native 100 years

(1) Evaluation of total phenolic compounds

1) Dimension

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) How to measure

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.

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) Measurement result

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 (unit: µg / g)

Table 1

4) Conclusion

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 evaluation

1) Dimension

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) How to measure

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) Measurement result

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 (unit: TEmmol / g)

TABLE 2

4) Conclusion

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.

Example 2 Preparation of Cold Noodles Using Native Honcho Fruit Powder

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.

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.

Example 3 Preparation of Cold Noodles Using Native Centennial Stem Powder

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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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) washing and cutting the stem or fruit of native centennial to a certain size; 2) powdering the stem or fruit of the prepared native zinnia; 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) molding the dough at 55-60 ° C. and 1.1-1.5 atm using a molding extruder; 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) drying the moisture by cold air for 1 to 2 hours after cutting by adjusting the length based on 200 ~ 220g; 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. 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. delete 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). delete

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