KR101569117B1 - Manufacturing method of Cirsium setidens noodle and Cirsium setidens noodle - Google Patents

Abstract

The present invention relates to a manufacturing method of Cirsium setidens Nakai noodles and Cirsium setidens Nakai noodles. According to the present invention, a manufacturing method of Cirsium setidens Nakai noodles can manufacture Cirsium setidens Nakai noodles with excellent smell and taste of Cirsium setidens Nakai by putting a Cirsium setidens Nakai extract and a Cirsium setidens Nakai enzyme diluted solution in flour and kneading. The smell and the taste of Cirsium setidens Nakai can be improved by aging after boiling Cirsium setidens Nakai. According to the present invention, a manufacturing method of Cirsium setidens Nakai noodles is capable of making mouthfeel of the cooked noodles chewy by refrigerating and aging paste containing the Cirsium setidens Nakai extract or the like for 12 hours.

Description

[0001] The present invention relates to a method for producing ghdran noodles,

More particularly, the present invention relates to a method for producing gondola noodles and more particularly to a method for manufacturing gondola noodles, which comprises boiling and aging a washed gondola, grinding the aged gondola to produce a gondola extract and then subjecting the gondola extract, gondola enzyme diluent, And kneading and aging the kneaded mixture, and extruding the aged dough to form a surface, and a gondola noodle.

Gondre is a herb that is enjoyed in Gangwon province. It is also known as a side dish, but also a gondola soup. Gondre is grown in May and June in the highlands, mainly using young leaves and stems. Gondre is soft and nutritious, low in calories, rich in fiber, and good for diet.

Recently, a variety of wild vegetables have become popular among trends that emphasize a healthy diet, and gondor is reappraised. Gonads are mainly dried for long-term storage after picking and distributed as dried herbs. They are used as materials such as soup or souvenir, or gonadal soup. In this connection, Japanese Patent Registration No. 10-0589649 discloses a method for producing ghdra nodule rice. However, the use of gondre is limited because it is mainly used as side dishes such as herbs. Therefore, it is necessary to study gondre processed food which can use gondre in various ways.

Patent Document 1: Korean Patent No. 10-0589649 (Registered on Jun. 2006)

It is an object of the present invention to provide a method for producing ghrendra noodles rich in nutrients and fragrance of ghred and ghdra noodles by processing into noodles using ghred.

It is an object of the present invention to provide a method for producing ghrendra noodles having a color unique to ghouls and a chewy texture and ghdra noodles.

In order to accomplish the above object, the present invention provides a method of manufacturing a ghdra noodle, comprising the steps of boiling a washed ghred, aging a boiled ghdra, grinding the aged ghred to produce a ghdra extract, , Kneading a mixture of ghreor enzyme diluent, wheat flour, and sun salt, aging the dough, and extruding the aged dough to mold the surface.

According to another embodiment of the present invention, 45 to 55 parts by weight of water is added to 100 parts by weight of boiled ghdre at the step of aging the boiled ghdre, and the mixture is sealed at 3 to 4 days It can be aged.

In the method of manufacturing gondola noodles according to another embodiment of the present invention, the gondre enzyme dilution can be prepared by adding 150 to 170 parts by weight of water to 100 parts by weight of gondola enzyme solution.

In the method of manufacturing gondola noodle according to another embodiment of the present invention, the gondola enzyme solution is prepared by mixing 45 to 55 parts by weight of a sulfur sugar with 100 parts by weight of washed gondola, firstly aging for 3 to 4 months, Lt; RTI ID = 0.0 > 5-7 < / RTI > months.

In the method of producing gondola noodles according to another embodiment of the present invention, dough may be prepared by mixing 20-30 parts by weight of a ghidor extract, 38-43 parts by weight of a ghrelin enzyme diluent, and 0.5-1.2 parts by weight of a salt of a sunflower with respect to 100 parts by weight of wheat flour .

The ghdra noodles according to the embodiment of the present invention can be produced by the method of producing ghdra noodles.

The ghdra noodles produced by the method of the present invention for producing ghrendra noodles have a unique ghdr fragrance and can produce a chewy texture.

The ghdra noodles produced by the method of producing ghrendra noodles according to the present invention enrich the ghrendra nutrients and are also effective on the diet.

1 is a flow chart of a method of manufacturing a goddess noodle according to an embodiment of the present invention.
2 is a flowchart showing a method for producing a ghdr fermentation broth in the method of manufacturing a ghdr noodle according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

FIG. 1 is a flow chart of a method of manufacturing a gnadle noodle according to an embodiment of the present invention, and FIG. 2 is a flowchart showing a method of manufacturing a gnadle fermentation broth in a method of manufacturing a gnadle noodle according to an embodiment of the present invention.

As shown in FIG. 1, washed gonads are boiled to produce gonadal noodles according to an embodiment of the present invention (S1100). Gondre is a perennial plant belonging to the Asteraceae family. It grows wild throughout the country and is widely distributed not only in East Asia such as Korea, Japan, and China, but also from the temperate zone of the northern hemisphere such as the Mediterranean coast and the southwestern part of North America. Gondre is native to the highlands of Gangwon-do and other parts of the country.

Gondre has a light taste and a unique flavor. It has carbohydrate, protein, calcium, and vitamin A, and is effective in preventing adult diseases. In addition, the juice of the ghred leaf has a cleaning effect, and it is said that the roots are dried and are good for the neuralgia when it is eaten for a month. Gondre is low in calories, easy to digest, and rich in fiber, making it a diet food.

After gently washing the collected gondola with running water, pour 3 times the volume of ghdre and boil. The boiling time is 10 to 15 minutes, preferably 15 minutes. If you boil the gondola within 10 minutes, the stem is not smooth and the color of the gondola does not develop. On the other hand, if the ghdrae are boiled for more than 15 minutes, the ghdrae are too thick, and the texture may be lowered, and the nutrients, intrinsic incense and color may be damaged. When 4-5 g of salt is added to the gonads, the color of the boiled gonads becomes clearer. The boiled ghdre is softened in the trunk and rinsed in cold water immediately.

Next, the boil matures the gondola (S1200). Wash the boiled ghdra with water and squeeze by hand to remove the water. 45 to 55 parts by weight of water are further added to 100 parts by weight of the ghoulle from which the water has been removed to seal it. Instead of water, you can put washed water in the gondolas. In this case the incense and color of the ghdra can be preserved better. Seal the boiled ghdra and water in a plastic or sealed pack, then mature for 1-2 days at -1 to -2 ° C. If the temperature to be aged is too low, the ghouls will freeze and the impurities will not be removed, and if the temperature is higher than 0 ° C, the ghoulre may fall and become broken. Even if the ripening period of the gonads exceeds 4 days, the gonads may be damaged, so the ripening period should be within 4 days. During the ripening period, the gonads have a more unique smell, and as the texture becomes more flexible, it improves the processability when mixing dough with flour. On the other hand, when collecting a large amount of gondolas at the time of harvesting gondolas, it is convenient to store and manage by freezing and freezing at minus 10 ° C by vacuum packing the rest of the gondre at a low temperature for boiling and using.

The aged ghdra is pulverized to produce ghdor extract (S1300). Rinse aged gondola for 3 to 4 days in flowing water and rinse thoroughly. Gonads can be squeezed by hand or removed by using a dehydrator. The gonads with the water removed are crushed in a crusher. The pulverization may be repeated once or twice. If it is crushed too long, the incense and nutrients inherent to the gondol may be destroyed, so the crushing time should not exceed 3 minutes. The size of the ground particles may be 100 to 200 mesh. Crushed grenade particles are sieved to remove impurities and debris to produce gondola extract.

Ghredra extract, ghrehead enzyme diluent, flour, and sun salt are mixed and kneaded (S1400). Put gonad extract and make flour paste. There are various kinds of wheat flour depending on the use thereof. In the present embodiment, gravity powder is used. In addition to the gonad extract, a gonad enzyme diluent is added to the dough. The ghodre enzyme solution has a strong taste and flavor and is prepared in advance by diluting with water. The gonadal enzyme diluent is prepared by adding 150 to 170 parts by weight of water to 100 parts by weight of the gonadal enzyme solution. In this Example, 160 ml of water was added to 100 ml of enzyme to prepare a ghredre enzyme dilution.

On the other hand, the ghrelin enzyme solution is prepared by the following method.

As shown in FIG. 2, the gonad stalks in which the soft leaf part has been removed are washed clean to produce the gonad enzyme solution (S2100). The gonad stems are slightly tough, ready to cut to a length of 5 to 7 cm.

The shredded trunks are washed with an appropriate length and mixed with the sulfur sugar (S2200). 45 to 55 parts by weight of a sulfur sugar are added to 100 parts by weight of the gonad stalks and mixed evenly. The sulfur sugar contains syrup and contains molasses compared to refined white sugar, which makes the gonads more fermentable. Put the mixed ghdra stem and the yellow sugar in the jar and let them mature for 3 ~ 4 months. Place the jar in a cool place below 15 ° C to allow it to mature. During the first ripening period, turn the rhododendrons on an interval of one month and mix them evenly.

The pot is a Korean traditional pottery that has been used for a long time. It can suck the outside air through numerous fine holes created at a high temperature of 1,200 ° C and selectively discharge the inside moisture, Naturally ferment and maintain its taste and freshness. The jar acts as a preservative to suck or refine the poison by breathing out the jar itself. In addition, the pot is made of eco-friendly materials, no concern for environmental hormones, and excellent detoxification of heavy metals, so long as the freshness of the contents is maintained. In addition, if you store water in a jar, the water will naturally purify after a day, and even if stored for a long time, the water does not rot, and even if you put grains or fruit, it keeps fresh for a long time without bugs.

The liquid is separated from the primary aged gonad stalks and secondarily aged (S2300). The primary aged ghdra is filtered through a fine sieve to separate only the liquid. The separation process may be repeated two or more times. The separated liquid is put back into a jar and then aged for 5 to 7 months in a cool place below 15 ° C. As the nutritional components of the gondolas become fermented by secondary aging, the nutrients become richer. Ghodre enzyme is rich in carbohydrate, calcium, vitamin A, lowers blood cholesterol, and is effective in constipation prevention and diet. Also, it is effective for adult diseases and has excellent anti-inflammatory action. In this example, a gonadal enzyme solution was prepared using 4 kg of gondola and 2 kg of sulfur sugar. The ghrelin enzyme solution which has been completed until the second aging process is diluted by adding water before making the dough.

The kneaded dough is blended with 20 to 30 parts by weight of a gonad extract, 38 to 43 parts by weight of a gonad extract, 0.5 to 1.2 parts by weight of a gonad extract, 100 parts by weight of a flour, preferably 25 parts by weight of a gonad extract, 41 parts by weight of the enzyme dilution, and 0.8 part by weight of the salt of the sun. When the amount of the gonad extract is less than 20 parts by weight based on 100 parts by weight of the flour, the color becomes weak and the fragrance falls. If the amount of gonad extract is more than 30 parts by weight, there is a problem that the elasticity of the produced noodles is lowered. The dough is made to be somewhat semi-permanent. In the present example, 4 kg of wheat flour, 1 kg of gonad extract, 1.6 kg of ghrelin enzyme dilution, and 33 g of sun salt were mixed and kneaded.

The kneaded dough is aged (S1500). The dough is then sealed using a plastic bag or the like, and then chilled at a temperature of minus 1 ° C. The aging time is 10 to 14 hours, preferably 12 hours. If the ripening time is less than 10 hours, the chewy texture will be lowered. If the ripening time is over 14 hours, the dough becomes less and the elasticity of the produced noodles is lowered.

The aged dough is extruded to form noodles (S1600). The aged dough is shaped into a cylinder so that it can be placed in an extruder. The cylindrical dough is put into an extruder to form noodles. The diameter of the shaped noodles may be 1.3 mm to 1.5 mm. In the present embodiment, a manual extruder is used, but the present invention is not limited thereto.

Extruded gondola noodles are dried in an electric dryer. Dry in hot air for 10 to 20 minutes in an electric dryer. Dried ghdra noodles can be packaged and distributed in a packaging container, or immediately cooked in boiling water and served in a noodle dish. It is also possible to spray starch on the surface of the gonadal noodles to prevent gonad noodles from sticking together. On the other hand, in order to improve shelf life, it is possible to sterilize by heat sterilization or ultraviolet rays after packaging, or to put oxygen scavenger into the packaging container.

Next, the sensory test of five examples of the ghdra noodles prepared by varying the content of the added materials to examine the color, elasticity, flavor, flavor, and overall preference of the noodle according to the present invention was performed.

Example 1

Example 1 was prepared by kneading 1 kg of wheat flour, 100 g of gonad extract, 410 g of ghrelin enzyme diluted solution, and 8 g of sodium chloride as gonad noodles.

Example 2

Example 2 was prepared from dough in which 1 kg of wheat flour, 250 g of gonad extract, 410 g of a ghrelin enzyme dilution, and 8 g of a salt of sunflower were mixed as the ghdran noodles, and an aged ghdre extract was used.

Example 3

Example 3 was prepared by kneading 1 kg of wheat flour, 250 g of gonad extract, 410 g of a ghrelin enzyme diluted solution, and 8 g of sodium chloride as gonad noodles, and omitting the process of aging the dough.

Example 4

Example 4 was prepared by mixing dough of 1 kg of wheat flour, 250 g of gonad extract, 410 g of water and 8 g of sun salt as gonad noodles.

Example 5

Example 5 was prepared by mixing 1 kg of wheat flour, 250 g of gonad extract, 410 g of ghrelin enzyme diluted solution, and 8 g of sun dried salt as a ghdra noodle according to an embodiment of the present invention.

In the sensory test, noodles were prepared under the same conditions using the noodles prepared by the methods described in Examples 1 to 5, randomly arranged, and subjected to a blind test. The sensory test personnel consisted of 20 students, 10 ~ 40 students and workers. Sensory tests were performed between 1 and 5 points for each evaluation item. It means that the taste is worse or worse when it goes to 1 point, and it means that it tastes better or better in evaluation toward 5 points. The sensory test results are shown in Tables 1 to 3.

Chromaticity Shout incense flavor Overall preference Example 1 2.85 3.5 2.75 3.7 3.4 Example 2 3.1 3.9 3.6 3.9 3.85 Example 3 4 3.35 3.9 3.8 3.5 Example 4 3.6 3.6 2.85 3.75 3.8 Example 5 4.1 4.2 4.15 4.2 4.25

As shown in Tables 1 to 4, in the evaluation of the chromaticity, Example 5 was evaluated as the best (average value 4.1), and Example 1 was evaluated as the worst (average value 2.45). It was confirmed that the color of the gondre was not good when the gondre extract content was low or the gondre was not matured, and it was confirmed that the gondre extract had a more important role in gondre color than the gondre enzyme dilution (Example 1 and Example 4).

In the evaluation of elasticity, the score of Example 5 was the highest (mean value 4.2) and the score of Example 3 was the lowest (mean value 2.85). When the dough was not aged in the refrigerator, it was confirmed that the chewy texture of the noodles made was reduced.

In the evaluation of flavor, Example 5 was evaluated as the best (mean value 4.15), and the scores of Examples 1 and 4 were evaluated as being slightly lower (mean value 2.75, 2.85). It is the case that the content of the gonad extract is low or the gonad enzyme dilution is not added.

In the evaluation of taste, Example 5 was evaluated as the best (average value 4.2). In the case of Examples 1 to 4, a similar evaluation was obtained with a slight difference.

For the overall preference, Example 5 had the best rating with an average of 4.25, followed by Example 2 with a high score (average 3.85). In Example 1, the average preference value was 3.4, indicating that the first preference was low. It was confirmed that the preference of the gonadal noodles according to the present invention, which is suitable for the gonad extract content in the overall preference, is high.

It was confirmed that the ghdra extract and the ghdore enzyme diluent in the ghdra noodle were mixed with the ghdre flavor and taste, and it was confirmed that the ghdra noodles could be further enhanced by chilling and aging the dough.

 The ghdra noodles according to the present invention can be used to produce ghdor noodles by making the ghdra aged to make ghdor extract and adding the ghdor enzyme diluent to the ghdra noodles. In addition, the dough is chilled and aged to improve the viscosity and elasticity of the dough, and the manufactured ghdra noodles are soft and elastic.

On the other hand, the present invention can be expected to increase the income of forestry and farmers by using gondre, which is a special product of Gangwon Province, for the production of noodles.

[Specific Example]

The above-described method for producing the noodle noodles will be described in more detail with reference to specific examples.

To make ghdra noodles, first clean 4 kg of ghdra in flowing water, pour 3 times ghdr of water and 5 g of salt and boil for 15 minutes. When the stem part of the gondola becomes soft, it is boiled. Rinse boiled ghdra in cold water and wash. The boiled water is washed in water and then hand tightly to remove water, and 2kg of water washed with gonads is added to seal. The plastic packs are sealed with boiled ghdra and water and then aged for 2 to 4 days.

Rinse aged ghdrin to rinse thoroughly in flowing water, remove water and grind using a grinder. The size of the pulverized particles should be 100 to 200 mesh. Crushed grenade particles are sieved to remove impurities and debris to produce gondola extract.

On the other hand, a ghrelin enzyme solution is prepared. To prepare the ghredre enzyme solution, 4kg of ghreb stem is cleanly washed, placed in a jar, put 2kg of the yellow sugar, and evenly mixed. Place the jar in a cool place below 15 ℃ and let the first ripening for 3 months. The primary aged ghdra is filtered through a fine sieve to separate only the liquid. The separated liquid is put back into a jar and then aged for 5 to 7 months in a cool place below 15 ° C. The gonadal enzyme solution is diluted by mixing water instead of using the undiluted solution as it is. In this example, 1.6 kg of water was added to 1 kg of ghrelin enzyme solution to dilute.

Next, the ghdra extract and the ghdore enzyme diluent are used for kneading. The dough was prepared by mixing 4 kg of wheat flour, 1 kg of gonad extract, 1.6 kg of ghrelin enzyme diluent, and 33 g of sun salt. The resulting dough is sealed with a plastic pack or the like, and then is chilled at a temperature of minus 1 ° C for 12 hours. Once the dough is ripened, the dough is molded into a cylindrical shape so that it can be placed in an extruder. Put the molded dough into an extruder to extract the noodles. The diameter of the manufactured noodles may be 1.3 mm to 1.5 mm.

Extruded gondola noodles are dried in an electric drier for 10 to 20 minutes. Dried ghdra noodles can be packaged and distributed in a packaging container, or immediately cooked in boiling water and served in a noodle dish.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (6)

45 to 55 parts by weight of a sulfur sugar is mixed with 100 parts by weight of the washed gonad stalks and subjected to primary aging for 3 to 4 months. The liquid is separated from the primary aged gonad stalks and secondarily aged for 5 to 7 months A step of making ghrelin enzyme solution;
Adding 150 to 170 parts by weight of water to 100 parts by weight of the ghrelin enzyme solution to prepare a ghrelin enzyme diluent;
Boiling washed ghouls;
Boil the above gondolas;
Milling the aged ghred to produce ghander extract;
Mixing the gonad extract, the gonad enzyme diluent, wheat flour, and sun salt;
Aging the dough; And
And extruding the aged dough to form a surface. The method according to claim 1,
The step of aging the boiled ghred,
45 to 55 parts by weight of water is added to 100 parts by weight of the ghoulle, and the resulting mixture is sealed and then aged at a temperature of 2 to 1 DEG C for 3 to 4 days. delete delete The method according to claim 1,
Wherein the kneaded dough is prepared by mixing 20 to 30 parts by weight of a gonad extract, 38 to 43 parts by weight of a gonadal enzyme diluent, and 0.5 to 1.2 parts by weight of a salt of a sunflower with respect to 100 parts by weight of wheat flour. A ghdra noodle produced by the method of any one of claims 1, 2, and 5.

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