KR101269581B1 - The Functional Noodles with Ulmus davidiana var. Japonica and It's Preparation - Google Patents

Abstract

The present invention relates to a functional noodle prepared by mixing elm having a functional ingredient beneficial to the human body and a method of manufacturing the same.
Functional noodle of the present invention and its manufacturing method,
90-99.9 wt% of flour or wheat flour and 0.1-10 wt% of elm powder of 10-100 mesh particle size for the preparation of noodles, 55-80 wt% of noodle-making mixture;
20 to 45 wt% of brine prepared by adding 1 to 5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C,
Put into the kneader, while maintaining the vacuum in the kneader to 300 ~ 700㎜Hg (60 ~ 460 Torr) by performing a vacuum kneading to prepare a dough for noodles, the dough for noodles is passed through a rolling roller to give a surface of a predetermined thickness After manufacturing, functional noodle was manufactured by a well-known noodle manufacturing method.
Therefore, the functional noodle of the present invention can be ingested with the natural elm ingredient beneficial to the human body while the general consumer eats the functional noodle of the present invention, which is not only very beneficial to human health, but also improves the texture of the noodle and increases the noodle preference. will be.

Description

Functional noodles containing elm and manufacturing method thereof The Functional Noodles with Ulmus davidiana var. Japonica and It's Preparation}

The present invention relates to a functional noodle and a method of manufacturing the same, and more particularly, by adding a beneficial human elm to the noodle that we enjoy, the general consumer to take in the noodles while the natural beneficial functional substances contained in the elm The present invention relates to a functional noodle containing a new form of elm which can be ingested, and a method of manufacturing the same.

In general, noodles are traditional foods that are prepared by mixing flour, buckwheat flour, potato flour, etc., with salt water, kneading in a mixer, and passing them through a roller several times to form a cotton pad, then cutting and drying them.

Noodles are evaluated by the quality of the quality, the texture of the surface when eaten, the color of the noodles themselves, and the quality varies greatly depending on the characteristics of the ingredients, the number of ingredients and the drying method.

Noodles are made by the unique properties of gluten (gluten) contained in flour, and the properties of noodles change greatly depending on the amount of flour and mixed powder.

In other words, the physical properties of noodles vary greatly depending on the composition of the composite meal, such as the mixing ratio of the flour mixture and the addition of other surface modifiers.

The section surface is made by kneading the flour to form a cotton strip having a certain thickness and width, and then finely slicing it using a cutting roll provided with ring or stamping. Since only one hopper or dough tray is connected per unit, most of the one-side forming process forms a cotton dough kneaded with the same composition by rolling only one type of dough mixed with the same composition.

The conventionally prepared noodles are generally white, which is an inherent color of wheat flour, and colored noodles have been produced in which some functional powders such as buckwheat flour and brown root powder are added. In recent years, the production of products that enhance the nutritional value of noodles by adding certain functional substances such as kelp powder, chlorella powder, and ginseng powder has been increasing due to the improvement of income and interest in health.

In addition, the evaluation of the appearance quality of cooked food is increasing with the development of cooking technology and the enhancement of the consumption tendency, and the preference for the unique texture of noodles is increasing. Increasingly, when noodles are mixed and cooked with physical properties.

In addition to the consumer's desire for taste, the demand for health-oriented food is steadily increasing, and green tea, noodles made with eggs, and kneading are also newly sold in traditional food noodles.

The general noodles prepared by such a known method is mainly composed of flour, buckwheat flour, potato powder, etc., so that the general consumers who like noodles, in addition to the inherent ingredients of flour, buckwheat flour, and potato flour, It had the disadvantage of not being able to consume beneficial functional ingredients.

Although Korea has many kinds of unique traditional foods that have been introduced for a long time, the situation has been neglected to sanitize the production of such traditional foods, to develop a manufacturing apparatus, or to scientifically prove and develop the effects on traditional foods.

Noodles that correspond to these traditional foods are also made of flour, buckwheat flour, potato flour, etc., so that the general consumer is limited to ingesting only carbohydrates corresponding to the unique ingredients of noodles.

Noodles are loved by caterers as simple foods that create a unique taste and a unique texture, but as described above, only the main ingredients are made of flour, buckwheat flour, potato flour, etc. The lack of nutrients will not be able to provide enough of the noodle's own texture and nutrients.

Therefore, various researches for improving the quality of noodles have been steadily progressed, but by using various natural health food materials that are effective for the human body to prepare the noodles, the functional aspects of the human body's physiological activity are improved while eating noodles that people enjoy eating. It is not possible to present a groundbreaking way to simultaneously improve the texture of noodles or improve the texture of noodles.

The present invention can be achieved by improving the functional aspects of physiological activity or at the same time improve the texture of the noodles by ingesting the elm ingredients that are beneficial to the human body naturally while ingesting noodles in order to continue to improve the quality of the noodles I would like to present a breakthrough method.

-Korean Patent Publication No. 10-1997-9588 (March 27, 1997) "Method for Making Cotton Using Elm Bark" -Korean Patent Publication No. 10-2001-69773 (July 25, 2001) "Manufacturing Method of Cold Noodles Using Elm Root" -Korean Patent Publication No. 10-2004-107338 (2004. 12. 20) "Medicinal elm cold noodles" -Korean Patent Application No. 10-2001-41394 (July 10, 2001) "Method of manufacturing noodle containing Goji berry powder and Phalanx hot water extract and its noodles" -Korea Patent Registration No. 10-380715 (2003. 4. 4) "Method of manufacturing bamboo leaf noodles" -Korean Patent No. 10-486793 (April 22, 2005) "Manufacturing method of noodles containing turmeric powder and noodles containing turmeric powder obtained by the method" -Korea Patent Registration No. 10-892762 (2009. 4. 2) "Method of manufacturing Ogapi noodles and Ogapi noodles prepared by the same"

The present invention was developed to solve the above-mentioned conventional problems, the functional noodles containing the elm of the present invention and its manufacturing method,

The general consumer can ingest the functional elm, which is beneficial to the human body naturally contained in the noodle while ingesting the functional noodle of the present invention, improving the inherent physical properties of the noodle, and maintaining the chewy texture of the noodle at the same time and various diseases. To provide a functional noodle and a method of manufacturing the same that can achieve the effect of preventing and inhibiting.

Functional noodles containing the elm of the present invention in order to achieve the above object,

90-99.9 wt% of flour or wheat flour and 0.1-10 wt% of elm powder of 10-100 mesh particle size for the preparation of noodles, 55-80 wt% of noodle-making mixture;

20 to 45 wt% of brine prepared by adding 1 to 5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C,

Put into the kneader, while maintaining the vacuum in the kneader to 300 ~ 700㎜Hg (60 ~ 460 Torr) by performing a vacuum kneading to prepare a dough for noodles, the dough for noodles is passed through a rolling roller to give a surface of a predetermined thickness After manufacturing, functional noodle was manufactured by a well-known noodle manufacturing method.

In addition, the functional noodles manufacturing method containing the elm of the present invention,

Preparing a noodle mixture by adding 90 to 99.9 wt% of wheat flour or wheat flour, 0.1 to 10 wt% of elm powder having a size of 10 to 100 mesh particles, to a kneader to prepare a noodle;

Preparing brine by adding 1-5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C .;

55 ~ 80wt% of noodle-making mixture prepared in step 1 and 20 ~ 45wt% of brine prepared in step 2 were added to the kneader, and the vacuum was maintained while maintaining the vacuum degree in the kneader at 300-700 mmHg (60-460 Torr). Preparing dough for noodle dough;

Passing the dough for noodle prepared in the three step, through the rolling roller of the noodle manufacturing apparatus to produce a surface of a predetermined thickness;

Manufacturing cotton noodle by cutting the noodle stand to a desired standard by using a cutting machine installed at the end of the rolling roller of the noodle manufacturing apparatus; And

The noodle prepared in the above step, and hanged on a cotton pad and dried in a drying chamber, after drying to cut and package to a desired standard.

According to the functional noodles manufactured by the functional noodle manufacturing method containing the elm of the present invention as described above,

General consumers can take the nutrients and functional natural ingredients of the elm tree naturally while eating the functional noodles of the present invention has a very beneficial effect on human health.

In addition, while providing an excellent texture of chewy noodles to general consumers, it is also possible to further increase the preference of noodles.

In addition, it is possible to obtain the effect on the prevention and suppression of various diseases by the action of the elm tree ingredients, and various physical properties, such as the viscoelasticity of the dough for noodle mixed with elm ingredients, the luster and moisturizing of noodle This improves and the effect which keeps the chewy texture of the noodles constant is also acquired.

1 is a process chart showing a functional noodles manufacturing process of the present invention

Functional noodles containing the elm of the present invention and its manufacturing method in order to achieve the above object,

Noodle mixture 55 ~ 80wt by mixing 90 ~ 99.9wt% of flour or wheat flour (rice or grain form) and 0.1 ~ 10wt% of elm powder with 10 ~ 100 mesh particle size in the kneader to make noodle % Wow;

20 to 45 wt% of brine prepared by adding 1 to 5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C,

Put dough into kneader and vacuum kneading while maintaining the degree of vacuum in the kneader at 300 ~ 700㎜Hg (60 ~ 460 Torr) to prepare a dough for noodles, and pass the noodles dough through a rolling roller After manufacturing, functional noodle was manufactured by a well-known noodle manufacturing method.

As is well known, flour and flour, the ingredients used in many foods, are grains or other edible, starchy, stiff seed plants.

In English, grain flour usually means flour unless otherwise noted. However, the ingredients of the grain flour are not only wheat, but also corn, rye, barley and rice.

Flour is used as the main ingredient of noodles and as the main ingredient of bread, a staple food in many countries, and contains a high percentage of starch made of polysaccharide carbohydrates.

Flour contains a protein called gluten, and when making dough out of flour, these gluten molecules bind together like a mesh to make the dough elastic. This allows small carbonate pores to be preserved in a stable structure, resulting in smooth tissue breads and cakes.

Elm (Ulmus davidiana var. Japonica) is a deciduous broad-leaved tree of dicotyledonous, nettle, and elmaceae, and is distributed in Korea, Japan, Sakhalin, Kuril Islands, northern China, and East Siberia, It grows to a height of 20m and a diameter of 60cm.

There are many types of elm trees, such as true elm tree, round elm tree, elm elm tree, sugar elm tree, hump elm tree, oak elm tree, but the shape of leaf and use of medicine are all the same.

These elm trees have been used for the treatment of diuresis, hygiene or boils since ancient times, and the elm tree bark is used as a medicine. The elm bark contains flavonoids, saponins (hemolysis index 1: 1900), and tannins (3%). ) Or a large amount of mucus components.

These elm root shells have been reported to enhance the movement of the small intestine and bladder smooth muscle, to stop coughing, to converge and to have anti-inflammatory action. It is reported that it eats the essence of elm root bark or it is applied to the skin, it is imbued immediately and it is effective to treat various skin diseases and to make the skin beautiful and smooth.

In addition, elm root bark is known to have an excellent effect on gastric ulcer, duodenal ulcer, small intestine ulcer, colon ulcer, etc. Elm leaf acts as a natural sleeping pill without side effects, elm fruit is an insect repellent, antibacterial action do.

Studies on elm efficacy include anti-cancer and immune activity (Yang & Kim, 2001), antimicrobial effects (Kim et al, 2002), anti-inflammatory analgesics (Cho et al, 1996), gastritis and gastric ulcers (Lee et al, 1995) and antioxidant effects (Lee & Han, 2000, Lee etal, 2000, Kown et al, 2002). In particular, organic solvent extracts inhibited free radical species and inhibited fat oxidation due to the addition of metal ions. The activity was excellent, and the binding ability of Fe + 2 and Cu + 2 ions of each solvent extract was higher than that of the control, and the electron donating ability and nitrite scavenging ability of the active free radicals were reported to be excellent antioxidant.

Elm has many features on its bark. The shell is grayish brown and splits irregularly vertically. The inner skin is fibrous and very tough. In the old days, he used twisted shells to make ropes or strings and to dress.

If you peel the skin with a knife and peel it off, it will be peeled vertically long, but if you chew it, you will find a lot of sticky jeans. This mucus is similar to a cow's saliva, so elm trees are sometimes called cow dance trees.

Usually, elm root bark is used as a medicine. Peel off the bark in early spring and dry it in the shade. Be careful not to get too close to moisture. The dried ones usually have a tan color. Some of the elm trees have cork wings on the bark of young branches. These are called elm trees.

In addition, the bark does not have vertical stripes but peels off like scales. The elm tree is called yellow or yellow oil because its bark is yellowish brown.

The bark of the bark or Yubaekpi (楡 白皮), the root bark is called Yugeunpi (輸 根 皮), the leaves of the elm tree at first glance resembling the leaves of zelkova and give a neat feeling. It is long oval or oval, pointed at the end, symmetrical in the lower part, not precisely matched, it has double teeth on the edge, and the leaf surface is not smooth and rough.

Rhizome has excellent effects on various ulcers such as gastric ulcer, duodenal ulcer, small and large intestine ulcer, and esophageal ulcer. It is an elixir of various carcinomas such as malignant swelling, back swelling, late swelling, hard swelling, gluttony and scrotum cancer. Root skin contains strong painkillers and has a high insecticidal effect and is not addictive because it is a general property of medicine.

Elm is a valuable herb and is the best medicinal herb and an excellent old plant. It is a new medicine that has been effective in treating boils and various spleen diseases. It was. When I was hungry, I peeled and ate the leaves and steamed the leaves.

It is true that elm tree bark or elm bark is effective in treating cancer, and it is true that elm trees are suffering from cancer, and it is true that rhubarb skin is somewhat effective in treating cancer. It is not a cancer drug, but it is effective for cutting boils and swelling. Elm root bark contains a lot of starch and mucus, not tannins and flavonoids.

Meanwhile, looking at the efficacy of the elm tree added in the present invention,

The elm powder used in the present invention is used after crushing the elm root bark or the elm bark, drying and pulverizing.

Accordingly, the present inventors have completed the present invention by confirming that it is possible to provide a method for preparing noodles containing elm, which can be ingested with the beneficial ingredients of elm as it is by adding elm.

Therefore, according to the functional noodles prepared by the noodle-containing noodle manufacturing method of the present invention, the general consumer can ingest the beneficial ingredients to the human body naturally contained in the elm tree while ingesting the functional noodle of the present invention.

In addition, the functional noodles manufacturing method containing the elm according to the embodiment of the present invention,

Noodles are prepared by mixing 90 ~ 99.9wt% of flour or grain flour (rice or grain form) and 0.1 ~ 10wt% of elm powder with 10 ~ 100 mesh grain size, which are the main ingredients of noodles, for mixing noodles. Preparing a;

Preparing brine by adding 1-5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C .;

55 to 80 wt% of the noodle-making mixture prepared in step 1 and 20 to 45 wt% of the brine prepared in step 2 were added to the kneader, while maintaining the vacuum degree in the kneader at 300 to 700 mmHg (60 to 460 Torr). Preparing a dough for noodles by performing vacuum dough;

Passing the dough for noodle prepared in the step 3 through the rolling roller of the noodle manufacturing apparatus to produce a cotton pad of a predetermined thickness;

Manufacturing cotton noodle by cutting the noodle stand to a desired standard by using a cutting machine installed at the end of the rolling roller of the noodle manufacturing apparatus; And

Hanging the cotton ball prepared in the step on a cotton pad and dried in a drying room, characterized in that it comprises a step of cutting and packaging to a desired standard after drying.

Hereinafter, a detailed example of the functional noodle manufacturing method containing the elm for the completion of the present invention according to the processing order as follows. Functional noodle manufacturing method of the present invention is completed through the following steps.

First step: preparing a mixture for making noodles

In order to make noodles, 90 ~ 99.9wt% of flour or wheat flour (rice or grain form) and 0.1 ~ 10wt% of elm powder with 10 ~ 100 mesh grain size, which are the main ingredients of noodles, are mixed and mixed in a dough. Prepare the mixture.

Second step: preparing brine

1 to 5 wt% of purified salt was added to 95 to 99 wt% of purified water heated to 20 to 40 ° C. to prepare brine.

Third step: preparing a dough for noodles

In the kneader, 55 to 80 wt% of the noodle-making mixture prepared in step 1 and 20 to 45 wt% of brine prepared in the second step are added to the dough and then kneaded.

At this time, while maintaining the vacuum degree in the kneader to 300 ~ 700 mmHg (60 ~ 460 Torr) by performing a vacuum kneading to prepare a dough for noodles.

Fourth step: manufacturing the cotton stand

The dough for noodles prepared in step 3 is passed through a rolling roller of a noodle manufacturing apparatus to prepare a noodle stand having a predetermined thickness.

5th step: preparing noodle

Using a cutting machine installed at the end of the rolling roller of the noodle maker in the step produced in the above step, the noodle is cut to a desired standard to produce noodle.

Step 6: dry and pack the noodles

The cotton ball prepared in the above step is hanged on a cotton pad, dried in a drying chamber, and dried and cut into a desired standard.

Example 1

1. Preparing a mixture for making noodles

In the kneader, 198 Kg of flour, which is a main ingredient of noodles, is added, and 2 Kg of elm powder of 30 mesh particle size is added to prepare a mixture for making noodles.

2. Preparation of brine

To 992.5 Kg of purified water heated to 30 ° C., 7.5 Kg of purified salt was added and mixed to prepare brine.

3. Step of preparing a dough for noodles

Next, to 200Kg of the noodle production mixture prepared in step 1, 64Kg of brine prepared in the second step is added to the kneader, and then the stirrer is operated to make a dough.

At this time, the vacuum degree in the kneader is maintained at 660 mmHg (100 Torr), and vacuum kneading is performed to produce a kneaded product for a noodle.

4. Steps to manufacture cotton bar

The dough for noodles prepared in step 3 is passed through a rolling roller of a noodle manufacturing apparatus to prepare a noodle stand having a predetermined thickness.

 5. Steps to prepare noodle

The cotton ball manufactured in the above step is cut using a cutting machine installed at the end of the rolling roller of the noodle manufacturing apparatus to prepare a cotton ball.

6. Steps to dry and pack noodles

The cotton ball prepared in the above step is hanged on a cotton pad, dried in a drying chamber, and dried and cut into a desired standard.

[Experimental Example 1]

[Sensory Test Results]

The sensory test was carried out on 15 people, and the results of the sensory test are shown in the table below.

* 5-point = 5: very good, 4: good, 3: normal, 2: bad, 1: very bad

* Preference of noodles according to the content of elm powder

In the table, the conditions used in the palatability test according to the elm powder content were 7% salinity of brine, 40% hydrolyzate (80Kg hydrolyzate to 200Kg flour), vacuum degree 100Torr, and the thickness of cotton was the same as that of the existing products. Noodle was prepared using No22.

* Preference of noodles according to the degree of vacuum during kneading

In the table, the conditions used for the preference test according to the vacuum degree were 7% salinity of brine, 40% of hydrolysis (200Kg of flour and 80Kg of hydrolysis), and 1% of elm powder. Noodles were prepared using the extruder No22.

Functional noodle of the present invention prepared in the above step, the color after drying was a little flavor of the elm wood, but after the noodles were boiled and washed in cold water, the color remained brown and the smell of the elm wood disappeared lost.

The tastings were different from each other's preferences due to seasonings.The tasting was carried out with only boiled and washed noodles.The higher the degree of vacuum, the higher the chewyness and texture.The elm powder content was excellent at 1%. I was evaluated.

Functional noodles containing the elm according to the present invention as described above with reference to the illustrated drawings, but the present invention by the embodiments and drawings disclosed herein are not limited to this, the description of the present invention It will be understood by those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as set forth in the claims.

Claims (2)

delete Preparing a noodle mixture by adding 90 to 99.9 wt% of wheat flour or wheat flour, 0.1 to 10 wt% of elm powder having a size of 10 to 100 mesh particles, to a kneader to prepare a noodle;
Preparing brine by adding 1-5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C .;
55 ~ 80wt% of noodle-making mixture prepared in step 1 and 20 ~ 45wt% of brine prepared in step 2 were added to the kneader, and the vacuum was maintained while maintaining the vacuum degree in the kneader at 300-700 mmHg (60-460 Torr). Preparing dough for noodle dough;
Passing the dough for noodle prepared in the three step, through the rolling roller of the noodle manufacturing apparatus to produce a surface of a predetermined thickness;
Manufacturing the noodle yarn by cutting the noodle stand to a desired standard by using an extractor installed at the end of the rolling roller of the noodle-making apparatus; And
Functional noodles manufacturing method containing the elm tree characterized in that it comprises the step of drying the cotton ball prepared in the step, hang in a cotton pad in a drying room, and cut and packed to a desired standard after drying.

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