KR101254298B1 - A making method for gaba noodles - Google Patents

Abstract

PURPOSE: Gaba rice noodle and a manufacturing method thereof are provided to supplement micronutrients, which are often insufficient in the body, by mixing red ginseng juice and omija juice to GABA rice noodle. CONSTITUTION: Gaba rice noodle comprises 5 to 10 parts by weight of a lotus leaf powder of at least 150 mesh; 1 to 3 parts by weight of a powder of at least one selected from spinach, mulberry leaves, chlorella, and melanin pigment of at least 150 mesh; 5 to 7 parts by weight of a powder of one selected from angelica gigas, cornus fruit, Chinese matrimony vine, hoelen, maca, and Rubi Fructus of at least 150 mesh; 7 to 10 parts by weight of a konjac powder of at least 150 mesh; 30 parts by weight of distilled water; 1 part by weight of refined salt, 1 part by weight of a noodle additive; and 3 to 5 parts by weight of a noodle improver based on 100 parts of gaba rice. The rice noodle further comprises 3 to 7 parts by weight of at least one selected from red ginseng juice and omija juice based on 100 parts by weight of the gaba rice. The rice noodle further comprises 3 to 8 parts by weight of carrot juice based on 100 parts by weight of the gaba rice. A manufacturing method of gaba rice noodle comprises the steps of: making noodles by heating a dough at a temperature of 180>= and pressing out the cooked dough through a extruder having 0.7 mm throughholes to prepare the noodles with a diameter of 0.7 mm; cooling the pressed-out noodles with a diameter of 0.7 mm; cutting the noodles at a length of 60 cm; removing moisture of the cut noodles as a first drying step; freezing the dried noodles in a freezer room at a temperature of -35>= for 24 to 48 hours.

Description

Gaba rice noodles and its manufacturing method {a making method for GABA noodles}

The present invention removes the feeling and smell of the noodles by adding any one or more selected from the leaves, stems, roots, and seeds of the lead (효) having a medicinal and nutritional ingredients to the powdered hot noodles raw material Gaba rice flour The present invention relates to Gaba rice noodles and a method of preparing the same, which have a unique lotus flavor and color, and which provide a tasteful and rich mineral and excellent natural pharmacological ingredients to the drinker and are not lacking in health promotion and nutrition.

In general, noodles using rice flour or rice flour such as wet noodle, cooked noodle, dry noodle, instant fried noodle, extruded noodle, warm noodles, etc. Indispensable to the important food.

In recent years, as the interest in health has gradually increased due to the improvement of dietary life, various kinds of noodles have been developed not only for palate noodles with various palatability and functionality, but also for healthy noodles with nutrition and efficacy. In the case of noodles, mainly using aquatic plants (yeon) is well known.

These lotuses have been described as having various medicinal effects in Dongbobogam or herbal herb, which is the traditional Chinese herbal medicine, from lotus leaf, flowers, stems, lotus root, lotus root, etc. In oriental medicine, hemostasis, hemostasis, hypothalamus, nephritis, analgesic, fever, It has been used as an important medicine for symptoms such as nervous breakdown and low back pain.Yanbab is especially used as a medicine for relieving low back pain, premature ejaculation, and lack of energy in the Chinese medicine. It is effective in treating symptoms, chronic indigestion and nocturnal enuresis in children, as well as relieving hangovers, refreshing the lungs and stomach, as well as clearing blood, removing odors and nicotine in the mouth, and thirst It is also effective in relieving fatigue and healing vitamin deficiencies.

In addition, the pharmacological components of the lotus leaf or almond are alkaloids such as Romerrine, Noci ferine, Anonaine, and Armepa vine, and dn-methylcorlaurin. Natural organic acids such as cocluraurine, quercetine, isoquercetine, tartaric acid, citric acid, tannin, fiber, iron, phosphorus, vitamin B₁, B₂ and vitamin C, as well as calcium, niacin, and aspa It is an excellent nutritious food that contains trace amounts of nutrients such as lysine, copper, manganese, nelium bean, raffinose, carbohydrates, protein, and fats. Very suitable.

Conventional noodles using such kites have been disclosed in Korean Patent Registration No. 10-479659 and Patent Registration No. 10-493967.

Patent No. 10-479659 described above is to mix and mix the white lotus leaf with water, and then cool it by diluting it to come out with general distilled water and a suitable color. , Patent Registration No. 10-493967 was to grind any one selected from the lotus leaf, root, stem, and rice and the juice and juice of the juice mixed with the wheat flour as a blending water to form noodles or noodles.

However, the noodles and noodles of this conventional patent cannot extract or reflect all of the pharmacological and nutritional components of lotus in that the extract or juice of lotus leaf is used as the blending water in the kneading step before forming the noodles and noodles.

Moreover, juices or extracts obtained from one of the materials selected from lotus leaf or lotus root, stem, and rice are not only fresh, lack of freshness and discoloration, but also lose nutrition and efficacy. On the other hand, it can be easily altered.

In addition, the noodles or noodles of the extract or juice method are mixed with raw wheat flour and raw lotus leaf extract or juice solution, which is not cooked, and then circulated after completion by kneading, noodle and drying, but the finished noodles or noodles are usually cooked or As it is distributed as it is without any process, it is not only likely to be deteriorated in the distribution process but also has to be taken care of with careful care.

As a food composition that can be added to noodles or noodles using another conventional kite to compensate for these drawbacks, the technique of Patent No. 633551 using a kite powder that is dried and pulverized has been published.

However, Patent No. 633551 of a food composition using a rice powder is a soaking step for removing the shell of the rice as a process for obtaining the rice powder, a stripping step after the soaking, and the removal of the embryos with the toxicity of the stripped rice. Forming a rice cake rice cake by drying the dried rice with the embryos removed, the grinding step of powdering the dried rice, and the steaming process of kneading the ground rice powder with water, and drying the rice cake again. It is obtained by repeating the drying step and the grinding step of crushing the dried rice cake mochi 2 to 3 times, so that the process of preparing noodles or noodles with the addition of the rice powder is complicated, as well as each step Mass production is difficult in that the star work is done by hand.

On the other hand, the patent registration No. 493967 has also introduced white lotus noodles using white lotus powder, which is dried and pulverized any material selected from the roots (lotus root), leaves, stems and lotus root of white lotus disclosed in other embodiments than juice solution have.

However, in the case of white lotus noodles using white lotus powder according to patent registration No. 493967, the drying process of the previous stage of obtaining white lotus powder is not specifically disclosed, but drying implies that lotus leaf, lotus root, stem, and soft rice as implied in the meaning of drying. It is not fry or steamed separately, it is dried as it is, and the white lotus powder obtained by pulverizing any material selected from dried lotus leaf, stem, lotus root and lotus root after mixing at a ratio of 0.5 to 1.2 times the flour, These white lotus noodles are more viscous as they add more white flour powder than wheat flour, and require careful attention as they are easily broken due to careless handling in the drying and distribution stages. The softness and tenderness as a drawback cannot be expected at all.

In addition, the white lotus noodles are not tasteful as the green chloroplasts and chlorophyll of the white lotus leaves are discolored and changed to brown color in the process of drying the white lotus leaves, and in particular, brown white white lotus powder can be added. Even when there is a slight weighing difference, the noodle has been shown to be visually deteriorated due to its multicolored form.

In order to solve the above problems of the prior art, the patent "10-0935410" registered by the present applicant has been proposed.

The prior art provides a warm cotton containing the general pharmacological and nutritional components of lotus leaf and lotus stem and having a neutral flavor mixed with taste and lotus leaf or vegetable.

The present invention has been made in order to solve the problems of the prior art, it is an object to provide a gaba rice noodles and a method of manufacturing the same so that it can be used in health promotion and nutrition by containing Gaba rice flour.

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Still another object in addition to the present invention is to provide a Gaba rice noodle and a method for preparing the same, which can be supplemented with micronutrients that are easily lacked by mixing red ginseng juice and Schisandra chinensis in Gaba rice noodles.

Means of the present invention for achieving the above-mentioned a plurality of objects, 5 to 10 parts by weight of the lotus leaf stem powder ground to a particle size of 150 mesh or more with respect to 100 parts by weight of gaba rice; 1 to 3 parts by weight of any one or more powders selected from spinach, mulberry leaves, chlorella, and melanin pigments pulverized to a particle size of 150 mesh or more; 5 to 7 parts by weight of at least one powder selected from Angelica, Cornus, Goji, Baekbokyeong, Maca, and Bokbunja ground to a particle size of 150 mesh or more; 7 to 10 parts by weight of konjac powder ground to a particle size of 150 mesh or more; 30 parts by weight of distilled water; 1 part by weight of purified salt; 1 part by weight of cotton soda; It is characterized by containing; 3 to 5 parts by weight of the surface improving agent.

Further other means of the present invention for achieving the above-mentioned a plurality of objects, washing step to remove impurities by washing the young leaves and stems with water; A drying step of quenching and drying the washed raw lotus leaf and the lotus stem; Pulverizing the dried dry leaf and dry stem to a particle size of 150 mesh or more using a pulverizer or a hammer mill; A first mixing step of mixing at least one material selected from mulberry leaves, spinach, leek, chlorella, and melanin to the pulverized lotus leaf and the lotus stem powder to a particle size of 150 mesh or more using a grinder or a hammer mill, and a mixture of Gaba rice flour; A second mixing step of mixing together the food powder obtained by grinding any one or more materials selected from Angelica, cornus oil, wolfberry, bokbunja, baekbokyeong, and maca into a mixture of the first mixing step to a particle size of 150 mesh or more with a grinder or a hammer mill; A third mixing step of grinding the konjac to the mixture of the first mixing step and the second mixing step to a particle size of 150 mesh or more with a grinder or a hammer mill, and mixing them together; A material kneading step of kneading in a kneader by adding distilled water, refined salt, cotton soda, and a surface improving agent to the mixture formed by the third mixing step; A noodle-making step in which the kneaded dough is cooked by applying heat at 180 ° C. and extruded into a ripe noodle of 0.7 mm through an extruder in which a passage hole of 0.7 mm is formed; A cooling step of forcibly cooling the cotton ball of 0.7 mm extruded from the above; Cutting step of cutting the cotton ball passed through the cooling step to 90cm length; A first drying step for removing moisture of the cut noodle; A freezing step of freezing dried noodle in a freezing chamber at -35 ° C. in a range of 24 hours to 48 hours; A thawing and second drying step of thawing the frozen noodle through a tunnel-type hot air injector and evaporating and drying the remaining moisture by warm air to form a warm surface; Characterized in that it comprises a packaging step of packaging the equally divided warm cotton in a predetermined unit by cutting the dry warm cotton on the water removed in 6 equal parts to 15cm length.

Gaba rice noodles according to the present invention and the manufacturing method thereof, Gaba rice flour is included there is an effect that can be provided to promote health and nutrition.

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In addition, there is an effect that can supplement the micronutrients through the red ginseng juice and Schisandra chinensis mixed with gaba rice noodles.

Hereinafter, the Gaba rice noodles according to the embodiment of the present invention will be described in detail.

The amount of each material to be mixed in the Gaba rice noodles according to the present invention, respectively, 5 to 10 parts by weight of lotus leaf stem powder ground to a particle size of 150 mesh or more with respect to 100 parts by weight of Gaba rice flour, spinach, mulberry leaves, chlorella pulverized to a particle size of 150 mesh or more 1 to 3 parts by weight of any one or more powders selected from melanin pigment, at least 150 meshes of particle size, at least 5 to 7 parts by weight of at least one powder selected from Angelica, cornus oil, wolfberry, baekbokyeong, maca, bokbunja 7 to 10 parts by weight of pulverized konjac powder and 30 parts by weight of distilled water; 1 part by weight of refined salt, 1 part by weight of cotton soda, and 3 to 5 parts by weight of cotton improving agent are mixed.

Gaba (gamma-aminobutyric acid) rice powder, which is one of the important ingredients mixed in the gaba rice noodles according to the present invention can promote the health of the food and drink, and provide a nutritious noodle.

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1 to 3 parts by weight of the mulberry leaf powder is mixed with respect to 100 parts by weight of Gaba rice powder, when the mulberry leaf powder is less than 1 part by weight, the above-described functions and roles are lowered, and the above-mentioned roles and functions They do not improve significantly and are not economical.

In addition, the konjac contains glucomannan, which is effective in constipation by activating bowel movements, and has a low calorie effect, which is excellent in preventing obesity, and has a function of slowing blood sugar increase, thereby helping people with diabetes.

The konjac powder is mixed with 7 to 10 parts by weight based on 100 parts by weight of gabba rice, when the konjac powder is 7 parts by weight or less, the above functions and roles are lowered, while the konjac powder is low in calories and no nutritional value Therefore, more than 7 parts by weight is not economical.

In addition, the cotton soda further enhances the viscosity and strength of the dough while the mixture of the powder is kneaded with distilled water in the kneading step so that the noodles are chewy when boiled. If it is added in an amount of 1 part by weight or less according to the present invention with respect to 100 parts by weight, the viscosity and strength of the hot noodles are weakened, and the crispness of noodles is significantly reduced. It is preferable to add only 1 part by weight of quantitatively, since cotton wool becomes slippery while it is generated.

In addition, any one selected from the red ginseng juice, Schizandra juice is 3 to 7 parts by weight based on 100 parts by weight of Gaba rice.

When the red ginseng juice is 3 parts by weight or less, the above functions and roles are lowered, while the red ginseng juice is not as economical as the amount of calories is the same as the konjac powder, which is also low in nutrition.

When the Schisandra chinensis is also less than 3 parts by weight, the above functions and roles are lowered, and when it is more than 7 parts by weight, it is not economical due to low calories, and even if the organic acid is neutralized with an eggshell, the sour taste cannot be completely removed. When the Gaba rice noodles of the invention are cooled, the sour taste is strong and the natural taste is reduced.

The carrot juice is mixed 3 to 8 parts by weight based on 100 parts by weight of Gaba rice. When the carrot juice is 3 parts by weight or less, the above functions and roles are lowered, and when 8 parts by weight or more is reduced in calories, a person who is on a diet may adversely affect food and cause obesity.

Hereinafter, it will be described in detail according to the order of the manufacturing process for the noodle production method using gaba rice according to the present invention.

[Washing stage]

Take the young leaves and stems before the lotus leaf spread or immerse it in water for a certain time or wash it under running water to remove foreign substances on the lotus leaf and stem.

At this time, since the lotus leaf has a property of not absorbing with water, other foreign substances on the surface of the lotus leaf are washed clean enough to be immersed in the water and taken out to remove the moisture of the lotus leaf without dehydration separately.

[Freeze drying step]

After washing, the lotus leaf and the lotus stem are freeze-dried through the freezing chamber maintained at -35 ° C, where the lotus leaf and the lotus stem are slightly contracted by the moisture contained in them, and are frozen. Even if there is an impact, it is easily broken.

[Grinding stage]

Frozen lotus leaf and lotus stem are pulverized to a particle size of at least 150 mesh through a mill or hammer mill to powder.

In this case, the lotus leaf and the lotus stem frozen in the grinding process are thawed to some extent by a grinder or a hammer mill, and thus it is difficult to obtain a particle size of 150 mesh or more by a single grinding.

In order to obtain a particle size of 150 mesh or more, it is obtained by repeating at least three times of freezing and pulverizing. The process is achieved by re-crushing again by re-freezing the lotus leaf and the stem of which are in a particulate state, while being repeated several times.

The lotus leaf and the lotus stem powder having a particle size of 150 mesh or more obtained by such a repetitive process are contained in a certain amount of moisture rather than completely dried, and are frozen before being thawed or again transferred to the kneader or mixer.

On the other hand, any one material selected from the mulberry leaf, spinach, leek that is added to the present invention separately in the same process as the grinding step in the washing step of the lotus leaf and the lotus stem is also dehydrated by washing in the same process as above and freeze-dried step and It is a lyophilized powder obtained by grinding to a particle size of 150 mesh or more through the grinding process.

[First Mixing Step]

5 to 10 parts by weight of the lotus leaf and lotus stem powder obtained by the above process with respect to 100 parts by weight of the Gaba rice powder having a particle size of 150 mesh or more, selected from any one or more materials selected from mulberry leaves, spinach, leek or chlorella, melanin pigment One to three parts by weight of any one or more food powder materials, 1 part by weight of refined salt and cotton soda, and 3 to 5 parts by weight of cotton improvement are respectively added to a mixer or kneader, and the additives are mixed so that they are evenly mixed with each other.

At this time, the leaves, stems and vegetable powder (any one selected from mulberry leaves, spinach, leek) of the casing is freeze-dried, even though it contains a small amount of water, so mixing with the same size of Gaba rice flour It doesn't matter very much.

In this well-mixed state, the whitening gaba rice flour becomes pale green due to the green chlorophyll of the vegetable powder, and the color of the aesthetics may be slightly different in the amount of the above-mentioned vegetable powder. It does not deviate much from light green.

In addition, the gaba rice powder used in the present invention is preferably to use a completely dried without any moisture, because the freeze-dried vegetable powder and the associated vegetable powder to absorb a small amount of water to some extent. In the process of absorption, the taste and aroma of plants, as well as the pharmacological and nutritional enzymes of lotus leaf and lotus stem will help to be soaked in Gaba rice powder.

[2nd mixing step]

When mixing the mixtures of the first mixing step, food powder obtained by pulverizing any one or more materials selected from Angelica, cornus, gojijaja, bokbunja, maca, Baekbongryeong to a particle size of 150 mesh or more with a grinder or hammer mill are mixed together.

At this time, the donkey contains betugaphthene and donkey oil, nourish the blood, moisturize the skin, and helps peripheral blood circulation.

The donkey is good when it is cut to have a large trunk and a few small roots, and it is good to have a clean feeling and no stain. After washing several times with running water, it is wrapped in a newspaper and kept in a refrigerator room that maintains 1 ℃ to 5 ℃. desirable.

The cornus oil contains glycosides such as cornine, moroniside, loganine, tannin, saponin and organic acids such as wine acid, malic acid and tartaric acid in the flesh, and contains vitamin A and a large amount of sugar. It contains palmitic acid, oleic acid, and linoleic acid, which warms the liver and kidneys, improves urine, and strengthens the lower back and lower body.

The cornus oil is good in red color and insect-free, and washed clean enough to prevent muddy water from flowing water, and then dried in the sun until the water disappears while being careful not to mold, and then sealed to maintain -20 ℃ to 0 ℃. It is preferable to use those stored frozen in the freezer.

The wolfberry contains protein, fat, sugar, calcium, phosphorus, iron, betaine, protein, choline, rutin, vitamins, A, B1, B2, C, etc., to strengthen the muscles and replenish liver blood It brightens up.

The wolfberry is good to blow the same color as the cornus and do not eat insects, and to wash the water so that the muddy water does not come out of the running water to dry in the sun until the water disappears, it should be careful not to mold in the rainy season.

Subsequently, the wolfberry is dried in the sun and then sealed to preferably use a freezer stored in a freezer compartment maintaining -20 ° C to 0 ° C.

The bokbunja contains minerals such as phosphorus, iron, potassium, vitamins A, C, protein, fat, sugar, fiber, pollen, calcium, iron, etc., replenishes the blood of the liver and kidneys, and helps to improve energy .

The bokbunja is preferably reddish, it is preferable to use the one stored in the refrigerating chamber to maintain the 1 ℃ to 5 ℃ by washing several times in flowing water and then sealed.

The Baekbokryeong contains the packet, cellulose, fructose, glucose ash, etc., to control the gastrointestinal function, moisture control function, urine and so on.

The maca contains 18 essential amino acids (particularly asparagine and arginine), and it is rich in various vitamins and minerals to give vitality to men and women, and contains steroid glycosides, which is effective as a natural steroid. have.

[3rd mixing step]

When mixing the mixtures of the first mixing step and the second mixing step, the konjac is ground to a particle size of 150 mesh or more with a grinder or hammer mill and mixed together.

At this time, the konjac is moderately elastic when touched by hand at the time of purchase, is not too soft, it is preferable to check the expiration date to buy a lot of shelf life.

In addition, the konjac is preferably used to be stored in a refrigerating chamber to keep the 1 ℃ to 5 ℃ in a closed container after washing several times in running water.

In addition, the konjac has a bitter taste, so before it is crushed, it must be boiled in water or rubbed with salt to remove the bitter taste and then ground.

[Dough step]

After mixing the mixture well by the first to third mixing step into a kneader or kneader, and then purified distilled water to the mixture to obtain a dough for gaba rice noodles in a subsequent process, where the dough is in It is also possible to knead by, but it is preferable to process as quickly as possible through a kneader or kneader in consideration of the freshness of Gaba rice noodles noodles obtained by mass production and subsequent processes.

In addition, the cotton improver is SA-1 manufactured by Matsutani Korea, and further enhances the binding force of the dough to suppress the phenomenon of noodle blown when boiled noodle of Gaba rice noodles and acts so that the pale green taste does not change.

In addition, the mixture is further mixed with red ginseng juice, Schizandra juice, carrot juice, kneading through a kneader or kneader.

The red ginseng juice can be formed through the green juice, the red ginseng juice promotes the phenomenon that the aging cells are changed to neoplastic cells, in particular, the saponin component contained in the red ginseng serves to dissolve fat and discharge it out of the body, Excellent effect on the diet.

The red ginseng is transparent and reddish when the light is shining on the leg, and the entire cut section is preferably filled with red color, and can be stored at room temperature because it is already dried.

In addition, the red ginseng is preferably stored wrapped in a window or the like so that moisture is not occupied in a dry and shaded place, and if the storage method as described above is kept well, the efficacy of red ginseng does not fall even if stored for several years.

The Schisandra chinensis juice may be formed through the same green juice as red ginseng juice, Schisandra chinensis is composed of protein, calcium, phosphorus, iron, vitamin B1, etc., to help intake of water and supplement the micronutrients that are easy to lack during diet Because it does not have calories, you can casually drink Gaba rice noodles of the present invention.

The Schizandra chinensis is fleshy and gin comes out with white powder, has a peculiar smell, good sour taste, it is preferable to wash several times in clean water and then dried in the sun and then refrigerated.

The Schizandra may not be completely dried up to the inside even when dried in the sun, so it may easily rot and must be stored in a refrigerating chamber maintaining 0 ° to -20 ° C.

On the other hand, when the dough is formed by mixing the Schizandra juice in the kneading step, the dough is aged together with the eggshell. The reason is that the egg shell is made of basic components, and the Schizandra chinensis contains many organic acids such as malic acid and tartaric acid, so that the acidity is strong. When the dough is aged with the eggshell, the basic components of the eggshell are neutralized with the organic acids of Schizandra chinensis. Can cause sour taste.

The dough is preferably put into an egg shell between the dough and then put in an egg shell, and then sealed in a container to be matured in the refrigerating chamber. The maturation period of the dough and egg shell may vary depending on the amount of dough.

In addition, since the egg shell may have a variety of bacteria, it is preferable to use the egg shell to clean and then dry the egg shell in running water.

The carrot juice may be formed through the green juice in the same way as the red ginseng juice and Schisandra chinensis juice, vitamin A and garginine of the carrot is absorbed in the body has an excellent effect on improving vision.

The above-mentioned carrot has a smooth and dark luster with a constant color on the surface, and the harder and thinner the root tip is, the cooler room cuts off the roots and thoroughly washes the dirt on the surface in running water, and then maintains the temperature at 1 ° C to 5 ° C. It is desirable to keep in.

[Noodle stage]

The kneaded dough is rolled to a thickness suitable for extruding at the pre-making stage, and then put into a noodle machine or an extruder, wherein the noodle machine or extruder is formed with a means for boiling the dough and an extrusion means for forming noodles. The heating temperature of the means is suitably about 180 ° C., and the diameter of the extrusion port forming the noodle is suitable for 0.7 mm.

The dough made by the noodle making machine or the extruder is cooked while passing through the position of the boiling means and simultaneously withdraws dozens of strands of noodles through an extrusion hole of 0.7 mm, and the extracted noodles are heated by the boiling process. Chill enters the cooling stage.

[Cooling stage and cutting stage]

The noodle drawn out as described above is cut by the set cutting length, and is cut across the circulating hanger provided with a cold air blower for each noodle cut, which in turn lowers the temperature of noodle to room temperature by cold wind means.

In this stage, the cutting means and the circular hanger are made by electronic control, and the cutter is cut by driving the cutter with the cutting length of the cotton feet set by the electronic control device. It is desirable to design so that the cutting length can be increased or decreased.

Such a cutting machine is interlocked with the respiratory hanger, and the revolving hanger is also configured to be controlled in a complementary relationship by an electronic control device. The recursive hanger is based on 10 hangers, for example. It is configured to take the form of a pair, and when all the cotton wool is spread on this hanger, it moves to the next stage and the next hanger is placed in its place.

[First drying step]

The cotton swabs across the hanger evaporate the moisture impregnated on the surface and the inner surface of the cotton swabs by the cutting and boiling process through the first drying step, wherein the first drying step discharges warm air suitable for drying the cotton feet. It is comprised in the form, and it is suitable that discharge warm air does not comparatively fluctuate noodle.

By this first drying step, the cotton bran shrinks to a certain extent and has cohesive force, and as the drying takes time, the color is lighter than the color of raw noodles (for example, when noodles are cooked when the raw noodles are boiled) Phenomena are the same as the color they emit.

[Freezing step]

After the first drying process, the noodle is subjected to a freezing step for sterilization, wherein a temperature of the freezing chamber for sterilization is -35 ° C., and the freezing time is in a range of at least 24 hours to 48 hours.

By this freezing, the cotton ball is sterilized to be suitable for hygiene, and has the advantage of being able to be stored for a long time in the future hygiene distribution process.

In addition, the freeze treated cotton swabs are further strengthened, which helps to prevent the strands from sticking together, and facilitates separation from each other in the process of boiling.

[Thaw and Second Drying Step]

Frozen cotton swabs, even if sterilized, are not completely dry, so another bacterial invasion and reproduction may be possible during distribution.

In the process of blocking this in advance, the frozen cotton ball is thawed before the second drying step for complete drying, and the frozen cotton ball is finally dried. The processing means of the thawing step used in the present invention is formed by a tunnel-type hot air spraying method. .

At this time, the warm air temperature is preferably 40 to 50 ℃ higher than the room temperature, it is also preferable to design the hot air to the strength that the cotton feet do not shake, the cotton ball is moved by the moving means tunnel type hot air injector installed in a certain length By passing through, the surface of Gaba rice noodles is formed through complete drying without any sea ice and moisture.

[Packing stage]

On-side treated as described above is cut step by step into 15cm length through a cutter equipped with a step-type cutting means, cut the 90cm on-side into 6 equal parts, and then set the equalized on-side through the packing machine to the packing sphere Seal it. In this case, the total weight of the six equal parts is 480g to 492g, and the weight of the warm cotton for each equal unit is in the range of 80g to 82g.

Although the whole surface is provided by a series of processes as described above, with respect to another embodiment of obtaining raw noodles other than the warm surface during the manufacturing process, the process is the same until the above kneading step, and is obtained through the kneading step. Raw dough can be manufactured through the cutting machine without any heat in the state of kneading, and the raw noodles are sprayed with sweet potato starch so as to prevent adhesion between each other because they contain moisture, so that the raw noodles are removed from the strands of raw noodles. It can also be produced by sealing packaging in the same way as the above-mentioned packaging method with a cut length of 12 to 15 cm.

The warm and raw noodles obtained in this way were found to have significant neutral flavors added with lotus leaves, stems, mulberry leaves, spinach, and leek, not the inherent flavor of Gaba rice, when processed with food. On rice and fresh noodles added with rice flour, the neutral flavor of lotus leaf, stem and mulberry leaf, spinach, leek, etc. was stronger than that of gaba rice powder.

In addition, there was no change in aesthetic deterioration in the color of warm and raw noodles with added Gaba rice flour, and especially the warm and color of preserved noodles appeared better than raw noodles, due to the pharmacological components of lotus leaf and lotus stem. In addition to the effects described above, there is a purification function to obtain a protein and refreshing taste without feeling at the time of drinking.

In addition, according to the test of the influence of hot noodles containing lotus leaf and lotus stem, calories based on 100 g of hot noodles showed 336, carbohydrates 72.9, crude protein 8.4, crude fat 1.3, sodium 887.4, and vegetable dietary fiber, iron and calcium. It was detected that it has excellent nutritional value to the human body.

In addition, it can be seen that the warm noodles prepared by the manufacturing method of the present invention was uniformly cooked in boiling water for about 3 to 4 minutes, and the aesthetics when the warm noodles were boiled was light green. It was unchanged and soft and chewy in measuring the strength and viscosity of the noodles.

In the experiment for swelling or spreading, 80 g of boiled rice was precipitated in water diluted with some soy sauce, and showed no change until 12 minutes, gradually increasing over time. The thickness of the noodle was about twice as large as that of Gabbap rice noodles, and it was partially decomposed and then completely decomposed at 116 minutes.

Based on the above experimental results, it can be seen that the whole boiled noodles are decomposed quickly in the human body, which can be predicted that they are not digested at all, and that the time to decompose the conventional wheat flour or rice flour as the main ingredient Significantly shortened results can be obtained.

Claims (7)

5 to 10 parts by weight of lotus leaf stem powder ground to a particle size of 150 mesh or more based on 100 parts by weight of gaba rice flour; 1 to 3 parts by weight of any one or more powders selected from spinach, mulberry leaves, chlorella, and melanin pigments pulverized to a particle size of 150 mesh or more; 5 to 7 parts by weight of at least one powder selected from Angelica, Cornus, Goji, Baekbokyeong, Maca, and Bokbunja ground to a particle size of 150 mesh or more; 7 to 10 parts by weight of konjac powder ground to a particle size of 150 mesh or more; 30 parts by weight of distilled water; 1 part by weight of purified salt; 1 part by weight of cotton soda; It includes; 3 to 5 parts by weight of a surface improving agent;
3 to 7 parts by weight of any one or more selected from red ginseng juice and Schizandrae juice is further mixed with respect to 100 parts by weight of gaba rice, and 3 to 8 parts by weight of carrot juice is further mixed with 100 parts by weight of gaba rice. Gaba rice noodles. delete delete A washing step of removing the impurities by washing the young leaves and stems with water; A drying step of quenching and drying the washed raw lotus leaf and the lotus stem; Pulverizing the dried dry leaf and dry stem to a particle size of 150 mesh or more using a pulverizer or a hammer mill; A first mixing step of mixing at least one material selected from mulberry leaves, spinach, leek, chlorella, and melanin to the pulverized lotus leaf and the lotus stem powder to a particle size of 150 mesh or more using a grinder or a hammer mill, and a mixture of Gaba rice flour; A second mixing step of mixing together the food powder obtained by grinding any one or more materials selected from Angelica, cornus oil, wolfberry, bokbunja, baekbokyeong, and maca into a mixture of the first mixing step to a particle size of 150 mesh or more with a grinder or a hammer mill; A third mixing step of grinding the konjac to the mixture of the first mixing step and the second mixing step to a particle size of 150 mesh or more with a grinder or a hammer mill, and mixing them together; A material kneading step of kneading in a kneader by adding distilled water, refined salt, cotton soda, and a surface improving agent to the mixture formed by the third mixing step; A noodle-making step in which the kneaded dough is cooked by applying heat at 180 ° C. and extruded into a ripe noodle of 0.7 mm through an extruder in which a passage hole of 0.7 mm is formed; A cooling step of forcibly cooling the cotton ball of 0.7 mm extruded from the above; Cutting step of cutting the cotton ball passed through the cooling step to 90cm length; A first drying step for removing moisture of the cut noodle; A freezing step of freezing dried noodle in a freezing chamber at -35 ° C. in a range of 24 hours to 48 hours; A thawing and second drying step of thawing the frozen noodle through a tunnel-type hot air injector and evaporating and drying the remaining moisture by warm air to form a warm surface; Packaging step of packing the equally divided warm cotton in a predetermined unit by cutting the dry warm cotton with water removed in 6 equal parts to 15cm length;
In the step of kneading the material, red ginseng juice, Schisandra chinensis juice is further mixed, and the dough formed by the step of kneading the material is a method of producing gaba rice noodles, characterized in that to mature with egg shells. delete delete 5. The method of claim 4,
In the step of kneading the ingredients Gaba rice noodles manufacturing method characterized in that the carrot juice further mixed.