KR101516564B1 - Composion containing Artemisia annua Leaf, Ramie Leaf, Cirsium japonicum for noodle - Google Patents

Abstract

The present invention aims to provide a dough composition which is prepared by blending the green tea leaves, ramie leaves and thistle with common noodles, curry soup or handmade ingredients, and noodles, noodles or soups prepared therefrom.
The present invention relates to a process for the production of noodles, noodles or handmade beverages comprising noodles, noodles, kneaded noodles or wheat flour, starch, A dough composition, and a noodle, noodle or soup made from the dough composition.

Description

Compositions containing Artemisia annua Leaf, Ramie Leaf, Cirsium japonicum for noodle, noodles, noodles, or noodles made from the above-mentioned noodles,

The present invention relates to a dough composition for noodles, noodles or homemade dough compositions, and more particularly to a dough composition containing cocoon leaves, rape leaves and thistles and noodles, noodles or handmade rations made therefrom.

In general, noodles, noodles, and handmade noodles are relatively simple to manufacture and cook compared to other foods, so it has been reported that they have been cooked for a long time in Korea, and since they are cooked using the flour- And a small amount of protein, it is not good for health food.

Although the conventional noodles, noodles, and handmade noodles have a slightly different taste depending on the skill of the chef, the recipes and materials can not escape the traditional customs, and thus there is a limited problem in meeting the needs of consumers with various preferences. , There is a growing demand for noodles and noodles that can substantially impart health functionalities as the interest in health is greatly increased.

Various noodles having green tea, mulberry leaf, etc. as a material for the purpose of satisfying health functionalities are being developed. For example, Korean Patent Registration No. 10-0493967 discloses that noodle root, leaf, stem, flower, A method of manufacturing a white rice noodle material in which a juice of a white rice ingredient filtered out from a selected one of raw materials selected from among rice flour, rice flour, etc. is kneaded and poured into wheat flour or mixed with a certain amount of water, kneaded, Korean Patent Laid-Open Publication No. 2003-0048709 discloses a method in which the herbaceous plant leaves and mugwort are heat-treated with brine, washed with cold water and mixed with boiled rice, and the resulting powder is kneaded with 1% of salt water together with wheat flour and sugar, Noodles made with noodle making machine, and the green color of moxa grass leaf and mugwort as a raw noodle. In addition, Korean Patent Registration No. 10-0845112 discloses a method of collecting and removing fine leaves and contaminants by washing two to three times with 100 parts by weight of wheat flour based on 100 parts by weight of wheat flour, Deg.] C for 3 to 5 minutes or more, cool, squeeze the water, add 5 to 10 parts by weight of pulverized ramie leaf powder and 5 to 10 parts by weight of soybean flour, and add 5 to 15 parts by weight of egg, To 5 parts by weight of water and 50 to 70 parts by weight of water are kneaded, and the mixed raw materials are aged for 24 hours, and the aged mixture is squeezed out and pulled out through a hole of a predetermined size to pull out the noodle, ≪ RTI ID = 0.0 > a < / RTI >

The present invention provides noodles, noodles, or soups prepared with noodles, noodles, or soup noodles supplemented with nutrients that are more nutritious than noodles, noodles, or soups Thereby completing the present invention.

The present invention aims to provide a dough composition for noodles, noodle soup or soup noodles, which has good nutritional health and is supplemented with nutrients in existing noodles, noodles or soup noodles which are somewhat lacking in nutrition, and more specifically, And a dough composition blended with common materials added to thistle and noodle, cutlet soup or handmade bread, and noodle, noodle or soup prepared from the same.

In order to achieve the object of the present invention, the dough composition for noodles, cuttlefish soup or hand-made dough containing mushroom leaves, fescue leaf and thistle can be obtained by drying and crushing the respective leaves collected from mushroom, And the composition according to the present invention is composed of noodles, noodles, soup noodles or soup noodles prepared from noodles, curry noodles or homemade dough compositions containing mushroom leaves, rape leaves and thistle .

In the present invention, Sweet Wormwood (Artemisia annua L.), which belongs to the family Asteraceae, is an annual herbaceous plant which is wild in the roads and fields all over the country. In the herbaceous plant, it is used as an antipyretic agent, hemostatic agent, , And is known as a source of the anti-malaria agent artemisinin. In addition, the various pharmacological effects of mugwort are well known in various literature. The mugwort is strong in taste and flavor, so the compounding ratio of mugwort can be different according to taste.

It is a perennial plant belonging to the nettle family, and is also called "麻麻". Origin is Southeast Asia and Korea has been cultivated since the Goryeo Dynasty. In addition to containing minerals such as calcium, iron, magnesium, potassium, and seven essential amino acids, the radish leaves contain the carbohydrate content of dietary fiber Is very high, and it shows the efficacy of anti-constipation, anti-constipation and suppression of fat absorption. Also, the content of linolenic acid and linolenic acid as unsaturated fatty acid is very high, which is also useful for inhibiting lipid accumulation and lipid metabolism.

The thistle (Cirsium japonicum var. Ussuriense) is a herbaceous plant native to Korea, Japan, and China, and has been used medically as a treatment for hypertension, diuretic, and hepatitis. It has been used for the treatment of cancer such as liver cancer, kidney cancer, blood cancer, etc., and has anti-anxiety function and cell division inhibition activity. Thistle flower and leaf extract have superior antimicrobial activity than other partial extracts, And the sterilization activity of the medicinal plants has recently been reported, and the pharmacological efficacy of the medicinal plants which are traditionally used has recently been discovered, and the use thereof in medicines and functional foods is increasing.

More specifically, the dough composition for noodles, kneaded noodles, or homemade dough comprising the crude oil of the present invention comprises 8 to 10 parts by weight of starch, 4 to 5 parts by weight of powder of mushroom powder per 100 parts by weight of wheat flour 1.5 to 2 parts by weight of flax seed powder, 1.5 to 2 parts by weight of thistle leaf powder and 0.2 to 0.5 part by weight of salt.

The dried leaf powder is made into a dry powder. The leaves of the dried leaf are picked in boiling water after being picked from young leaves or soft leaves, dried and pulverized, and the leaf of thistle leaves is picked up in boiling water. Followed by pulverization to the size of the grain size of general flour for napping in consideration of the texture and the mixing with the wheat flour. The starch is selected from at least one of sweet potato starch, potato starch and corn starch.

The noodles, noodles, or soup noodles, which are another object of the present invention, are prepared by kneading the kneaded composition of noodles, kneaded noodles or homemade dough compositions containing the above-mentioned noodle leaves, rape leaves and thistle leaves together with water into noodles, (S) such as a conventional faceting machine for producing (molding) a facet or a handmade facade.

Also, the noodles, noodles, and soups prepared from the noodles, curry noodles or homemade dough compositions containing the mite leaves, ramie leaves and thistles according to the present invention can be packaged and commercialized by conventional packaging methods.

The noodles, noodles or handmade noodles according to the present invention can be supplemented with nutrients that are lacking in traditional noodles, noodles or handmade noodles by using the active ingredients contained in the mung bean curds, ramie leaves and thistle, It has the effect or characteristic of providing noodles, noodles or handmade noodles which are useful for health while contributing to the demand of consumers having various symbols because they show palatability.

Hereinafter, the present invention will be described in more detail with respect to the noodles, kneaded noodles or homemade cost dough compositions containing the cysts, fescue and thistle according to the present invention, the noodles prepared by the same, the noodles prepared by the same, However, the present invention is not limited to the following description.

<Examples>

To the kneader were added 4 parts by weight of powdery mugwort powder prepared in advance, 1.5 parts by weight of rapeseed meal powder and 1.5 parts by weight of thistle leaf powder prepared in advance to 100 parts by weight of the flour for napping, 8 parts by weight of starch and 0.5 part by weight of salt were added thereto, And kneaded to prepare a kneaded product.

Each of the kneaded products was used to prepare noodles, kneaded noodles, and soup noodles using a conventional noodle machine (molding machine) used to produce noodles, noodles, and handmade noodles.

<Test Example>

For the test, the noodles, the noodles, and the handmade noodles prepared in the above Examples were boiled and then boiled and then boiled, and then washed and washed sufficiently with clear water to obtain noodles, kokusu sari and hand rubs, For the sensory evaluation of palatability, 10 adult male and female adults were evaluated, and the results are shown in Table 1 below.

The evaluation method was 10 (very good) to 0 (very poor) and expressed as an average score.

division color Scent Texture Purity Synthesis south 7 6 6 7 6.5 female 8 7 6 6 6.8

The noodles, knife noodles, and handmade dough compositions according to the present invention were found to have a light green color and a soft direction due to white mugwort. As the color, texture, fragrance and palatability are evaluated more than usual, it can be seen that they can provide noodles, noodles, and handmade noodles with a new flavor to consumers.

Claims (5)

8 to 10 parts by weight of starch, 4 to 5 parts by weight of powdery mushroom powder, 1.5 to 2 parts by weight of flax seed powder, 1.5 to 2 parts by weight of thistle leaf powder and 0.2 to 0.5 part by weight of salt are contained in 100 parts by weight of wheat flour Noodles, noodles, or handmade dough compositions containing mung bean leaf, thyme leaf and thistle. The method according to claim 1, wherein the leaves are selected from young leaves, thistle leaves are selected from soft leaves, and the leaves are selected from young leaves or soft leaves. Dough composition. The dough composition according to claim 2, wherein the starch is at least one selected from sweet potato starch, potato starch, and corn starch, wherein the starch is selected from the group consisting of sweet potato starch, potato starch and corn starch. A noodle containing japanese mushroom leaves, rape leaf and thistle produced by the dough composition according to any one of claims 1 to 3. Claims (1) to (3), wherein the dough composition comprises a green tea leaf, a green leaf and a thistle.