KR101820231B1

KR101820231B1 - Rice noodle preparation method

Info

Publication number: KR101820231B1
Application number: KR1020160024535A
Authority: KR
Inventors: 오찬진; 어지현; 박종석; 위안진; 박화식
Original assignee: 전라남도
Priority date: 2016-02-29
Filing date: 2016-02-29
Publication date: 2018-01-19
Also published as: KR20170126106A

Abstract

The method of manufacturing rice noodle with the sulfuric acid component of the present invention comprises washing and crushing (S100) a leaf litter leaf which collects and cleans the leaf of the perennial ryegrass and crushes the washed leaf with a crusher; (S200): a step of preparing a sulfuric acid component extract by preparing a sulfuric acid component solution by heating the ground grass with a water under pressure; and a step (S200) of preparing a sulfuric acid component solution by mixing the sulfuric acid component extract, the purified water and the rice powder, A step (S300) of producing a first dough mixture to make a mixture; and a step (S300) of producing a second dough mixture to further make a second dough mixture by adding a refined salt, a spirit and vegetable oil to the first dough mixture S400); And a surface preparation step (S500) of making the second kneaded product as a surface. Since the yellowish component of the yellowtail is contained in the noodle without being destroyed, the antioxidant activity of the yellowish component at the time of ingesting the noodle It enhances the health of the body by activating the physiological function of the body, and gives the noodle functioning as a traditional food with the Huangchil ingredient and enjoys the unique flavor of the Huangchil ingredient.

Description

{Rice noodle preparation method}

The present invention relates to a method for producing noodles to which a yellow crumb component is added, and more particularly, to a method for manufacturing a noodle with added yellow crumb component, The second dough mixture, which was prepared by adding a mixture of rice wine, rice wine, and vegetable oil, was prepared in the form of cotton, and the rice crumbs contained in the rice noodles were not destroyed. Thereby enhancing the health of the body by activating the physiological action of the body and imparting functionality to the noodle, which is a traditional food, with a yellow crunchy component, and enjoying a unique flavor of the yellow crunchy component.

As noted, Hwangchil is the only natural reserve forest of Aralia spp. Which grows only in the southern coast of the peninsula and in the islands of the world. It reaches a maximum height of 15m and is an evergreen broad-leaved arboreous tree that does not fall into winter in winter.

Hwangchil from the bark is brilliantly golden, has a solace, defeats bad aura and relaxes all scams comfortably. Leaves are used as physiologically active substances because they contain anticancer drugs and immunity enhancers. They have value as a representative economic species of southern temperate zone, which has been noted as a mysterious tree with excellent pharmacological effect.

The efficacy of such Hwangchu-japonica has been reported in academic papers published up to now (for example, the chemical characteristics of Hwalac-Hwangyu leaf and seedlings - published in the February 2000 issue of the Korean Journal of Agricultural Science and Technology) or in the patent document 10-0318019 same.

Therefore, in the past, the above-mentioned efficacy of Huchilchu was also used as a medicinal agent, and it was also added to a therapeutic agent such as an anti-cancer agent and an immunity enhancer.

On the other hand, in modern society, people's food is diversified due to active exchange of information and culture, and interest in health is heightened due to environmental pollution caused by industrial development.

As a result, various research achievements have been announced on various forests of forest products or forests. So far, we have developed a new food, noodle, It is necessary to make efforts for

As a background of the present invention, Korean Patent Laid-Open Publication No. 2014-0131617 entitled " Process for producing noodles containing yellowtail and thus produced noodles "

In the above-mentioned background art, (S1) collecting leaves and stems of Hwangchujang, washing and cutting to 1 ~ 5 mm size; (S2) 2 to 5% (volume / volume) of yeast is added to water at 40 to 50 캜, and then the leaves and stems of the cut woodblock are added and fermented for 24 to 48 hours in a shade without sunshine step; And (S3) a mixture of 85 to 95% by weight of the fermented yellowtail mill, 1 to 3% by weight of liquid fructose, 1 to 3% by weight of fenugreek and 1 to 3% by weight of fenugreek, Lt; / RTI > (S4) adding the above-described whitening wood liquor in an amount of 5 to 20% by weight based on the weight of the noodle broth during the production of the noodle broth; And (S5) adding noodle noodles to the noodle soup mixed with the nutmeg, and obtaining the noodle-containing noodles by adding the nutmeg .

However, the above background art has a problem in that it is difficult to produce broth by the method of producing broth. In addition, the broiler noodles having the antioxidative effect on the broodstock itself are not destroyed, , There is a problem in that it is not possible to provide a variety of noodle dishes because the noodles to which the peculiar flavor of the yellow crunchy ingredients are well supplied can not be provided.

Korean Patent Laid-Open Publication No. 2014-0131617 entitled " Method for producing noodles containing yellowtail and thus produced noodles "

In order to solve the above-mentioned problems, the present invention provides a method for preparing a dough mixture, which comprises collecting leaves of a perennial tree, extracting a mixture of the extract, The second dough mixture prepared by mixing and stirring was prepared in the form of cotton and contained in the rice noodle without destroying the yellowish component of the yellowish wood. Thus, when the rice noodle was consumed, the physiological action of the body was activated by the antioxidative action of the yellowish component It is an object of the present invention to provide a noodle manufacturing method in which a new yellow crushing ingredient is added to enhance the health of the body, to impart functionality to the noodle, which is a traditional food, with a yellow crunchy ingredient, and to enjoy a unique flavor of the yellow crunchy ingredient.

In order to accomplish the above object, the present invention provides a method for purifying a leaf litter, comprising the steps of: collecting and washing leaves of a perennial lentil and pulverizing the washed leaf with a grinder; (S200): a step of preparing a sulfuric acid component extract by preparing a sulfuric acid component solution by heating the ground grass with a water under pressure; and a step (S200) of preparing a sulfuric acid component solution by mixing the sulfuric acid component extract, the purified water and the rice powder, A step (S300) of producing a first dough mixture to make a mixture; and a step (S300) of producing a second dough mixture to further make a second dough mixture by adding a refined salt, a spirit and vegetable oil to the first dough mixture S400); And a surface preparation step (S500) of making the second dough mixture as a surface,

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The rice powder is prepared by mixing 50 parts by weight of rice with 50 parts by weight of rice and then boiling in water for 1 hour and 50 minutes to 2 hours and then removing water and pulverizing the mixture to a particle size of 100 to 150 mesh. A method for manufacturing rice noodles added with the method.

Also, the composition of the first dough mixture may further comprise 10 to 20 parts by weight of purified water and 5 to 10 parts by weight of a sulfuric acid extract solution based on 100 parts by weight of the rice powder. I want to.

Also, it is intended to provide a rice nuclease preparation method to which a yellow crumb component is added, wherein 5 to 20 parts by weight of wheat flour is further added based on 100 parts by weight of the rice flour.

Further, 9 parts by weight of refined salt, 5 parts by weight of alcohol and 7 parts by weight of vegetable oil are added to 100 parts by weight of the first dough mixture to constitute the second dough mixture. .

The leaching component extract is prepared by heating the leaves of Hwangchu-myeon, at a temperature of 130 to 160 캜, at a pressure of 0.3 to 0.5 mb for 3 hours to 3 hours and 30 minutes, To provide an added rice nuclease preparation method.

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The present invention relates to a method for preparing a dough mixture, which comprises collecting leaves of a perennial tree, adding an extract of a sulfuric acid component, an aqueous solution of a junechin component, and a rice flour into a first dough mixture, Is produced in the form of cotton, and it is contained in the noodles in a state that the yellowish component of the yellowtail tree is not destroyed. Therefore, when the rice noodle is consumed, it is effective to enhance the health of the body by activating the physiological action of the body due to the anti- .

In addition, the sulfuric acid component contained in rice nucifera of the present invention imparts functionality to the noodle, which is a traditional food, and has an effect of enjoying the unique flavor of the sulfuric acid component.

1 is a schematic view of a method for manufacturing rice noodle soup according to the present invention.

For a better understanding of the present invention, a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

The embodiments of the present invention can be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. The present embodiments are provided to explain the present invention more safely to those having ordinary skill in the art.

Thus, the shape of the elements in the figures may be exaggerated to emphasize a clearer description. It should be noted that in the drawings, the same members are denoted by the same reference numerals.

The method of manufacturing rice noodles to which a yellow crumb component is added according to the present invention will be described in detail with reference to FIG. 1 and the following examples.

[Example]

1. Washing and crushing the perennial leaf (S100)

In the method for manufacturing rice nucifera to which the yellow crumb component of the present invention is added, firstly, the leaf of the yellow mushroom is collected and washed.

In this way, the washed leaf is pulverized by a pulverizer.

In order to extract the sulfuric acid component, the sulfuric acid component may be at least one selected from the group consisting of a yellowing leaf, a yellowing stalk, a yellowing roots, a yellowing flower, and a yellowing fruit. It is because of the high content of phenol and flavonoid, the nitrite scavenging ability and the antioxidant activity, which are not used in other parts of the Hwangchu tree.

The leaf can be used as it is in the form of raw leaves, and can be used as it is. Since the peculiar footsteps and bitter tastes may appear, it is possible to use the leaves of naturally grown or artificially dried leaves by pulverizing. When the dried leaves are crushed and used, the bitterness of the yellowing can be reduced without destroying the active ingredient of the yellowing.

The leaf of the Hwangchu tree which is used for washing and crushing can be used as a leaf which grows from a sprout or a sprout.

2. Preparation of sulfuric acid component extract (S200)

Thereafter, the leaves of the crushed woodcrumbs are heated together with water under pressure to produce an extract of crushed greens.

Since it is important to extract a specific component of the sulfuric acid component so as not to destroy the specific component of the sulfuric acid component in the production of the sulfuric acid component extract, the sulfuric acid component is extracted using a stewer.

For this purpose, the crushed leaf of Hwangchujang was heated at a temperature of 130 ~ 160 ℃ at a pressure of about 0.3 ~ 0.5 mb for 3 hours ~ 3 hours and 30 minutes using a conventional hot water pot.

In the case of using a hot water tank without using direct heating in this way, since the color of the yellowtail wood pulp becomes deteriorated or tastes and the inhaled water is produced at the time of direct heating, the hot water is used to remove the oxidizing enzyme present in the yellowtail tree to prevent the chlorophyll breakage The rice noodle soup color that is finally produced has a strong green color and can improve taste, flavor and shelf life.

At this time, when the temperature of the water bath is less than 130 ° C, the pressure is less than 0.3 mb, and the heating time is less than 3 hours, the effective ingredient of the woody mildew is not extracted and the unique flavor and antioxidative effect unique to the mildew can not be expected. In case of exceeding temperature, pressure exceeding 0.5mb, and heating time exceeding 3 hours and 30 minutes, the extraction yield, flavor and color of the active ingredient of Hokutogi are not improved under these conditions, which is uneconomical.

3. Creating the first dough mixture (S300)

Then, the yellowish crumb component extract, the canned water, and the rice powder are mixed and stirred to prepare a first dough mixture.

Preferably, the first dough mixture is mixed and kneaded in a hot-rolled state, but it is also possible to mix and agitate the leach solution, the raw water, and the rice powder at room temperature, or to further mix wheat flour .

The rice powder is prepared by mixing 50 parts by weight of water and 50 parts by weight of rice and boiling the mixture for about 2 hours, preferably about 1 hour and 50 minutes, removing moisture and pulverizing the mixture to have a particle size of 100 to 150 mash , And it is important to maintain a particle size of preferably 120 meshes.

The reason why rice is called is to prevent the noodles from being cut off by increasing the viscosity of the starch.

The composition ratio of the first dough mixture is such that 10 to 20 parts by weight of purified water and 5 to 10 parts by weight of a sulfuric acid extract solution are added to 100 parts by weight of the rice powder.

That is, 5 to 10 parts by weight of a sulfuric acid extract solution (20brix) and 10 to 20 parts by weight of purified water are added to 100 parts by weight of the above-mentioned rice powder, and the resultant mixture is kneaded and further added with 5 to 20 parts by weight of wheat flour You may.

It is also important to appropriately control the ratio of the sulfuric acid component extract to the rice flour and wheat flour in order for the sulfuric acid component to be contained in the first dough mixture so that the flavor of the sulfuric acid component is felt.

In case of making noodles using rice, it is advantageous for health because it contains a large amount of fiber and protein. Therefore, it is necessary to use rice flour and wheat flour after adjusting the ratio.

At this time, the rice powder may be used by directly pulverizing the washed rice. However, since it is difficult to produce a chewy chewy noodle because of the low viscoelasticity due to the constitution of the rice itself, the rice is steamed, dried and then pulverized So that the viscoelasticity can be increased while mixing the rice powder.

4. Creating the second dough mixture (S400)

Thereafter, a tablet, a syrup, and a vegetable oil are further added to the first kneading mixture which is just kneaded at a rye or a room temperature to form a second kneading mixture.

Particularly, it is preferable to add 9 parts by weight of refined salt, 5 parts by weight of alcohol and 7 parts by weight of vegetable oil to 100 parts by weight of the first dough mixture.

At this time, after the completion of the second kneading mixture, the kneaded product is aged for 48 hours in a low-temperature refrigerated state (4 to 6 ° C) to prevent the kneading of the noodle by improving the flavor and viscosity of the starch.

The purified salt serves to make the protein in wheat flour form gluten, and if it is mixed too much, the salty taste of the noodles becomes strong. If too little is added, 9 parts by weight of gluten is not formed sufficiently.

The alcohol is used as a fermented alcohol in the fermentation, and since the ethanol has a sterilizing effect, it is possible to treat the dough mixture hygienically and to prevent the deterioration of the product. Therefore, when the alcohol is mixed too much, the smell of the alcohol in the noodle becomes stronger. When the alcohol is mixed too little, the effect of preventing sterilization and deterioration of the product does not appear.

The vegetable oil may be margarine or edible oil, and the vegetable oil is added thereto, and the mixture is thoroughly kneaded for 40 to 45 minutes so that the gluten is formed sufficiently.

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5. Cotton manufacturing step (S500)

Finally, the second dough mixture is prepared in the form of a face.

The surface may be prepared by using a conventional noodle maker or by slicing the dough and then slicing it into noodles in the form of noodles.

The noodles to which the yellow crumb ingredients are added in the above manner can be dried and then packaged or stored to a certain degree, and can be used as a material for cooking noodles of Kuksukso, Bibim noodles, and soy sauce noodles.

The method of manufacturing rice noodle added with the above-described whitening ingredient is a method in which the whitening ingredient of the whitewood is contained in the noodle without destroying the whitening ingredient, so that when the noodle is consumed, the physiological action of the body is activated by the antioxidant action of the whitening ingredient, It promotes health and gives the noodles the functionality of traditional noodle with the yellowish ingredients contained in the noodles, and enjoys the unique flavor of the yellowish ingredients.

The present invention as described above is characterized in that leaves of yellowtail tree are collected, and the mixture of the extracted yellow crunchy component extracts, the preserved water and the rice flour are further mixed and stirred, and then the refined salt, the alcohol and the vegetable oil are further added thereto, 2 The dough mixture is prepared in the form of cotton, and it is contained in the noodles in the state that the yellowish component of the yellowtail tree is not destroyed. When the rice noodle is consumed, it activates the physiological action of the body due to the antioxidant effect of the sulfuric acid component, In addition, it has the effect of imparting functionality to the noodle, which is a traditional food, with a sulfuric component contained in the rice noodle of the present invention, and enjoying the unique flavor of the sulfuric acid component.

It will be apparent to those skilled in the art that various modifications and equivalent arrangements may be made therein without departing from the scope of the present invention. . Therefore, it is to be understood that the present invention is not limited to the above-described embodiments.

Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

S100: Step of washing and crushing the perennial leaf
S200: Step of preparing sulfuric acid component extract
S300: Step of producing the first dough mixture
S400: Step of producing a second dough mixture
S500: cotton fabrication step

Claims

And a surface preparation step (S500) of preparing the second dough mixture as a surface, the method comprising the steps of:
(S100) washing and collecting the leaf of the Hwangchujang, and washing and crushing the washed leaf with the crusher;
A step (S200) of preparing a sulfuric acid component extract by preparing a sulfuric acid component extract solution by heating the pulverized leaf of the sulfuric acid tree with water under pressure;
(S300) of producing a first dough mixture which mixes and agitates the above sulfuric acid component extract, purified water and rice powder to form a first dough mixture,
A step (S400) of producing a second dough mixture to further add a tablet, a vegetable oil, and a vegetable oil to the first dough mixture to form a second dough mixture;
The rice powder was prepared by mixing 50 parts by weight of water and 50 parts by weight of rice, and the resulting mixture was soaked in water for 1 hour and 50 minutes to 2 hours. Then, water was removed therefrom and ground to a particle size of 100 to 150 mesh, Is prevented from being cut off.

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The method according to claim 1,
The first dough mixture is constituted by adding 10 to 20 parts by weight of purified water and 5 to 10 parts by weight of a sulfuric acid component extract of 20 by weight based on 100 parts by weight of the rice powder, adding 5 to 20 parts by weight of wheat flour, A method for manufacturing rice noodle with added sulfuric acid component, characterized in that the rice is steamed, dried, pulverized and mixed with rice powder to increase viscoelasticity.

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The method according to claim 1,
9 parts by weight of refined salt, 5 parts by weight of alcohol and 7 parts by weight of vegetable oil were added to 100 parts by weight of the first dough mixture,
And after aging for 48 hours at a low temperature refrigeration state of 4 ° C to 6 ° C after the completion of the second dough mixture, the kneaded noodles are prevented from being broken by viscosity increase of the starch.

The method according to claim 1,
Wherein the leachate component extract is prepared by heating the leaves of Hwigaechil at a temperature of 130 to 160 DEG C and a pressure of 0.3 to 0.5 mb for 3 hours to 3 hours and 30 minutes. Method of manufacturing rice noodles.

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