KR100895340B1 - Noodle Comprising Guava Component and Method of Producing the Same - Google Patents

Abstract

The present invention relates to a cotton containing a guava component and a method for producing the same, and more particularly, adding water to a mixture of guava and flour to knead and roll; Extracting the rolled dough into a noodle maker; And it relates to a method for producing a functional cotton containing the guava component comprising the step of drying the extracted cotton at a predetermined temperature and the functional cotton produced by the manufacturing method. Functional aspect of the present invention containing guava ingredients can maintain a tasteless taste compared to the general noodles, and by containing a high concentration of guava can eat a large amount of useful ingredients of guava to promote the health of the public Can contribute.

Guava, cotton, noodles

Description

Noodle Comprising Guava Component and Method of Producing the Same}

The present invention relates to a cotton containing a guava component and a method for producing the same, and more particularly, to increase the consumption and intake of pharmacologically useful guava by maintaining excellent texture of the cotton along with the guava's inherent taste and nutrition. The present invention relates to a functional cotton containing a guava component which can be easily consumed a useful ingredient contained in the same, and a method for producing the same.

Recently, in order to meet various preferences of consumers and preferences for functional foods, noodles containing various functional materials have been developed. In this aspect, there are situation mushroom noodles, fruit mushroom noodles, etc. using situation mushrooms, which are widely known for improving immune function and anticancer effects. As such, the consumption patterns of domestic and foreign consumers are changed to focus on functional foods, and more advanced and diversified functional foods are continuously released according to changes in distribution conditions due to the influence of import and opening, and the manufacturing methods thereof are also Various proposals have been made.

Guava is a scented tree that blooms twice a year and bears fruit, which belongs to Platingaceae, and the fruit ripens in August-November after flowering in February-April. It is a plant that blooms in October to bear fruit, and ripens fruit in January to April. Guava is native to tropical America, where the former Incas began to cultivate in the highlands, where fragrant flowers bloom, fruity and nutritious fruits open, and leaves, bark, roots, and fruits are available for health and medicinal purposes. . In particular, the fruit is rich in various nutrients such as vitamins and iron, and can be eaten in a healthy way or eaten with juice.

The guava tree, which acts as a formal diet, is not only used as a cold medicine because it contains more than five times the amount of vitamin C, but it is also rich in potassium, which helps regulate blood pressure, inhibits sugar absorption, and contains insulin-like ingredients. Long-term use may help control blood sugar. It is also rich in lycopene (a red pigment component found in tomatoes, watermelons, etc.), which is an antioxidant that removes harmful oxygen (active oxygen) that causes cancer and aging.

TABLE 1

Ingredients of guava tree (in 100 g)

However, in spite of containing a large amount of useful components in the human body, since the intake form of guava is limited to the form of simply eating fruit, there is a problem that the consumer of guava is not expanded. Accordingly, there is a demand for the development of a method for more efficiently ingesting and using useful ingredients contained in guava.

The present invention has been made to improve the problems of the conventional guava intake as described above, by containing a guava component during the manufacture of noodles to maintain the taste of the product tasteless (거부 (味)), while substantially It is an object of the present invention to provide a functional cotton using guava and a method for producing the same, which can increase the consumption and intake of guava to enhance the public's health by ingesting a large amount of useful ingredients contained in guava.

In order to achieve the above object, the present invention provides a surface prepared with guava and wheat flour as the main raw material.

In the above, the guava may be used in the form of powder or guava juice, guava leaf, guava leaf and / or guava stem. The guava is preferably included in an amount of 1 to 10% by weight, and more preferably in an amount of 5 to 6% by weight based on the mixture of flour and guava. If the content is more than 10% by weight guava taste is too low, the texture is reduced, when included in less than 1% by weight it is difficult to properly exhibit the excellent function of guava. However, it is not a problem at all, even if included in a content other than the above range if necessary.

The flour may be used alone or a mixture of strong flour and gravity flour in an appropriate ratio, it is preferable to use flour mixed with a strong flour and gravity flour in a ratio of 1: 1.

The noodles may be all kinds of noodles such as noodles, cold noodles, makguksu, noodle, raw noodles, fresh kalguksu, dried noodles, ramen noodles, and conventional methods for preparing these noodles except that a certain amount of guava is added. It can be manufactured easily using. For example, in the case of noodles, add 5% by weight of guava powder or a mixture of guava juice and 95% wheat flour, add an appropriate amount of water, knead and roll it, extract it with a noodle machine, and then give a color and texture. It may be prepared by drying at a temperature of 1 to 2, at 30 ° C. for 2 hours. On the other hand, the noodles of the present invention may be prepared by including an appropriate amount of additives commonly used in the production of noodles in order to further improve their properties. Salt, sugar, etc. may be used as the additive, but is not necessarily limited thereto. The dried cotton may be stored or sold in a suitable container, such as a container made of polyethylene terephthalate (PET) or polyvinyl (PV).

The thickness of the surface is preferably 1 to 2 mm or less, in order to minimize the damage caused by friction between the surfaces during storage or distribution process, and to maintain a good texture and texture.

Noodles of the present invention containing guava ingredients are chewy and hard when cooked, and especially when the noodle is cold, they are crunchy and soft when they are hot, and the boiled noodles are not entangled and adhered to each other even if they are old, and are not easily deteriorated. Has properties (see Table 2).

Guavas included as an active ingredient of the present invention are known to have excellent physiological activity as follows.

Main action of guava plant components in the body

Phosphorus plays a role in strengthening bone density, forming cell membranes, maintaining regular cardiovascular exercise, and supporting kidney function in the human body. Iron acts as an essential component of hemoglobin and oxygen transport in the blood. Calcium is an essential component of bones and teeth, oxygen transport in the blood, and potassium acts in the body to lower blood pressure, promote hormone secretion, maintain regular cardiac movement, and prevent female dysfunction. Sodium acts to regulate cell activity in the blood, prevent growth disorders, and prevent sexual maturation, and magnesium acts to prevent cholesterol accumulation in the human body and to balance acid and alkali in the body. Vitamin C improves resistance, prevents bacterial infection, oxidizes, inhibits cholesterol, inhibits collagen production, restores cellular function, detoxifies the liver, inhibits melanin production, promotes the recovery of duodenal ulcer, and niacin (vitamin B ₃ ) It promotes blood circulation in the human body, reduces cholesterol, aids in the treatment of stomatitis, stomatitis, dermatitis, schizophrenia, dilates peripheral blood vessels, and provides nutrition to the heart and brain. Pantothenic acid, a vitamin B complex, can cause growth stoppage, weight loss, dermatitis, hair loss, adrenal glands, hypertrophy, and necrosis.Biotin is involved in the metabolism of fatty acids and amino acids and also promotes healthy hair. It acts to maintain. Amino acids and nitrogen compounds inhibit the stimulation of the central nervous system by caffeine in the body, and tannins (polyphenols) promote fat metabolism in the body, preventing the body from becoming lipid peroxide, inhibiting aging, and removing heavy metals. , Sulfate action, carcinogenic neutralization, detoxification effect. Guava has more than five times more vitamin C than oranges and is richer in vitamins A and B. Fruits are called "King of Vitamins." Guava plants have more than five times as much fiber as apples and are rich in iron and calcium.

Antidiabetic Pharmacological Activity and Active Ingredient of Guava Leaf

The extract extracted from the guava leaf has a component that acts like insulin, and the components are known as strictinin, isostrictictinin, and pedunculagin.

Obesity Prevention Effects of Guava Leaves

1) Extracts from guava leaves have been found to contain components that reduce the digestive absorption of fat by preventing the action of lipolytic enzymes (Journal of Health Science, 47 (2), 2001).

2) It is known that the lipase (lipase) inhibits the activity (New Hood Industry, 1994 vol 36).

3) It inhibits the degrading enzyme activity of proteins and carbohydrates, which interferes with the absorption of constituents such as amino acids (Department of Yagurt Research Institute, Japan).

It is a kind of obesity prevention mechanism that reduces the increase of energy by preventing digestion and absorption of food, and it inhibits amylase, maltase, and sucrase enzyme activity, thereby preventing the transformation into monosaccharides (glucose) which is easily absorbed by the intestine.

Antiallergic action

1) The administration of guava extract shows antioxidant activity that inhibits the increase in the amount of lipid peroxide that occurs when atopic dermatitis occurs. For example, the swelling ear thickness of mice with atopic dermatitis shows a calming effect depending on the dose of extract extracted from the guava leaf.

2) It acts to suppress the increase in histamine, a symptom that occurs in mast cells during allergic and atopic dermatitis (Non-telephony Research and Development Department, Japan).

Skin anti-aging and whitening effect

1) According to the New Material Report of the Newly Discovered Whitening Effect, Physiological Function of Guava Leaf Extract, Japan's Non-Phone Research and Development Department, the extract extracted from guava leaf thoroughly prevents the removal of free radicals and the formation of fat peroxide. Therefore, the anti-aging and whitening effect is excellent.

2) Guava extract inhibits the activity of chirosinase enzyme, which plays an important role in melanin pigment production.

3) When a certain amount of chirosinase enzyme was added to a certain concentration of chirosine and reacted at 37 ° C, the enzyme containing 0.033% of guava extract suppressed 69% of the enzyme activity than the non-containing one (Japan, Fishery Mok Pharmaceutical Co., Ltd. "Application of Guava Extract to Cosmetics").

In addition, the present invention can also be produced rice cakes using guava.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are only for illustrating the present invention, and the content of the present invention is not limited by the following examples.

Example 1 Preparation of Noodles Containing Guava

10 to 100 g of guava powder and 900 to 990 g of flour were put in 500 ml of water and kneaded and rolled. Thereafter, the rolled dough was taken out with a noodle maker at a thickness of 1.5 mm, and then dried for 1.5 hours at a temperature of 60 ° C. and 2 hours at 30 ° C. to give color and texture.

Example 2. Sensory Test

The sensory evaluation of the noodle prepared in Example 1 was conducted to 20 panelists trained in advance on eight items out of 10, and the average value was calculated. To this end, the quality of texture, odor, appearance, taste, texture, etc., including hardness, elasticity, cohesiveness, and adhesiveness, are evaluated according to the criteria, and the overall quality considering all of them is classified into one to ten points. It was. The age distribution of panelists was 11 in 20s, 6 in 30s, and 3 in 40s. The results are shown in Table 2 below.

TABLE 2

Comparison of Characteristics (Sensory) of Guava Noodles

As can be seen in Table 2, there was a difference in sensory results according to the concentration of guava powder treatment, when the throughput was 5 to 6% by weight, the value was somewhat higher, and the control group was not treated with guava powder. The results were somewhat higher in all treatment groups.

As described above, the guava component containing the guava component of the present invention is lighter and chewy than normal noodles, so it does not get tired even if eaten, guava having blood pressure control, blood sugar control, harmful oxygen removal, obesity prevention and various dermatitis suppression effects It contains a large amount of ingredients and can function as a dietary supplement.

Claims (8)

delete delete delete Kneading and rolling water into a mixture of guava and flour consisting of 1 to 10 wt% guava extract and 99 to 90 wt% flour; Extracting the rolled dough into a noodle maker; And a step of drying the extracted noodles. 5. The method of claim 4, wherein the mixture of the guava extract and the flour consists of 5 to 6 wt% guava and 94 to 95 wt% flour. The method for producing a cotton-containing guava component according to claim 4 or 5, wherein the drying is performed at a temperature of 50 to 70 DEG C for 1 to 2 hours and at 30 DEG C for 2 hours. delete delete