KR101821175B1 - Gardenia seeds-unpolished rice noodle included perilla seeds manufacturing method - Google Patents

Abstract

The present invention relates to a gardenia fruit brown rice noodle containing perilla and a manufacturing method thereof. The gardenia fruit brown rice noodle having a delicately yellow color from gardenia fruit looks tasty and stimulates appetite, and is good for health and has an excellent flavor. According to the present invention, the method includes: step (i) of mixing and kneading 100 parts by weight of fermented brown rice powder with 10-20 parts by weight of rice powder, 10-20 parts by weight of alpha rice powder, 3-10 parts by weight of perilla powder, 0.5-1 parts by weight of refined salt, and 30-40 parts by weight of gardenia fruit water; step (ii) of aging dough of step (i) at a low temperature; and step (iii) of making noodles from the aged dough of step (ii).

Description

{Gardenia seeds-unpolished rice noodle included perilla seeds manufacturing method}

More particularly, the present invention relates to a process for preparing a mixture of perilla seeds and a preparation method thereof, more particularly, The present invention relates to a method of manufacturing a brown rice noodle.

The standard chemical composition of the brown rice is as follows: carbohydrate (starch) is mostly occupied by 15.5% of moisture, 7.4% of protein, 3.0% of lipid, 71.8% of carbohydrate, 1.0% of fiber and 1.3% of ash and 100g of vitamin B1. Not much. These brown rice is rich in nutrition compared to white rice, and brown rice is an acidic food, while brown rice is an alkaline food. It has better shelf life and less harmful microorganisms than white rice.

On the other hand, brown rice has a disadvantage in that its taste is lower than that of white rice and its digestion absorption rate is low. In addition, brown rice has a disadvantage that it is not well-gained compared to white rice because of hard and tough rice bran layer.

Due to the advantages of such brown rice, foods using brown rice are being provided, and noodles using brown rice are also proposed. However, the conventional rice noodles using the brown rice takes a long time to cook and the food is not good, so the consumers are not getting good response.

On the other hand, the gardenia is a dried mature fruit of the gardenia, and it has an oval shape with an angular shape, and it is shaped like an old sake. The name of the gardener comes from the fact that its shape is merely a sake.

Such a gardenia is also used as a herb medicine. Its main component is genipin, and the yellow component of fruit is crocin. It has effects of fatigue recovery, dryness, diuretic, dressing, It is known. When the nosebleeds are burned, it will have a hemostatic effect. It also has effects of dandruff, sedation, blood pressure control, and cancer cell suppression. In addition, the gardenia has a matrix metalloproteinase (MMP) inhibiting effect, which is useful for skin beauty because it has a function of promoting collagen protection and collagen production, which is a substrate of skin dermal cells.

In addition, the perilla is rich in omega-3 fatty acids, linolenic acid, cranial nerves to increase the learning ability, and also has a dementia prevention effect. It also helps in the treatment of arteriosclerosis by eliminating cholesterol in the body. Also, it is good for skin beauty because it is rich in vitamin E and F. It is also good for constipation treatment by stimulating intestinal funcion, has anti-aging effect by antioxidant action, It also has an effect.

Korean Patent Publication No. 10-2015-0039296 (Apr. 10, 2015)

The present invention has been proposed in view of the above points, and it has a pale yellow color by the gardener, so it is good to look at and stimulates the appetite, and the nutrition and pharmacological effect of gardenia and perilla are added to the nutrition of brown rice, The present invention provides a method for producing a gardenia brown rice noodles containing perilla seeds having a high degree of preference.

(I) 10 to 20 parts by weight of rice flour, 10 to 20 parts by weight of alpha rice flour, 3 to 10 parts by weight of perilla seed powder, 0.5 to 1 part by weight of refined salt, We mix 30 to 40 parts by weight of water and knead; (Ii) a process of aging the dough prepared in the step (i) at a low temperature; And (iii) doughing with the dough aged in the step (ii). The present invention also provides a method for producing a sprouted brown rice noodle containing perilla and a noodle produced thereby.

According to another aspect of the present invention, the ginger juice is added to the ginger juice, wherein 1 to 3 parts by weight of ginger juice is added to 100 parts by weight of the ginger juice.

According to another aspect of the present invention, the above-mentioned gardener is manufactured by putting the water-boiled rice into water.

The noodles produced according to the present invention having the above-described composition have a soft color which is not excessive by the water, so that the consumer does not give a sense of resistance to the noodles and stimulates the appetite.

In addition, the nutritional value of brown rice is added to the nutritional value of gardenia and perilla seeds, and the pharmacological action of gardenia and perilla is added, which is beneficial to health. In addition, it also helps digestion of noodles by the gardener, and the deterioration is prevented by the gardener, and the distribution period is extended.

In addition, when we add ginger juice to water, we add ginger juice and ginger juice to make the overall flavor more fragrant, and the fermented ginger juice is removed by ginger juice, so the taste of noodles is more refined , The antimicrobial action of ginger juice further extends the distribution period of noodles.

If you need to cook noodles with water, you can make noodles. If you want to make noodles with water, you can have the sweetness of water, so that the taste of noodles is even better. It is helpful.

Hereinafter, the present invention will be described more specifically.

The present invention is produced in the following manner.

1) Fermentation 10 to 20 parts by weight of rice flour, 10 to 20 parts by weight of alpha rice flour, 3 to 10 parts by weight of perilla seed, 0.5 to 1 part by weight of purified salt and 30 to 40 parts by weight of water are mixed with 100 parts by weight of fermented brown rice flour Knead it.

Fermented brown rice powder is fermented brown rice as lactic acid bacteria. More specifically, the brown rice is steamed and cooled, and then mixed with a fermentation broth obtained by diluting the known concentrated lactic acid fermented milk with water and fermented at a temperature of 40 ° C and a humidity of 80% for 40 hours, followed by drying and pulverizing.

When brown rice is fermented in this manner, the nutritional value of brown rice improves, and at the same time, digestion and absorption of brown rice improves, and the digestion and absorption of brown rice is significantly improved because the brown rice is fermented. In addition, when brown rice is fermented, the hardness of brown rice becomes soft, so that the surface becomes more smooth and elastic, and the surface is prevented from being loosened even if it is soaked in hot water after boiling the prepared surface.

Rice flour is obtained by crushing uncooked rice to a particle size of about 300 to 400 mesh. Alpha rice flour was prepared by adding 6 ~ 10% of water to rice and heating it at 130 ~ 140 ℃ to obtain alpha, followed by drying with hot air to remove moisture to 8% or less and crushing the mixture to have a particle size of about 300 ~ 400 mesh will be. Alpha rice flour is gorgeous within 2 ~ 3 minutes after pouring boiling water.

On the other hand, the perilla powder is made by grinding the roasted sesame seeds. Perilla powder makes the noodles more nutritious, of course, and the taste of the noodles is more sophisticated and more flavorful.

And the gardener We dipped the gardener in warm water for a certain time and dissolved the effective ingredient of gardenia in water. Preferably 2 to 3 pieces of gardenia per 100 g of hot water at about 50 캜, for about 10 hours.

Among these materials, we mix fermented brown rice flour, rice flour, alpha rice flour, perilla flour, and put the salt of tablets into the liver. Then we put water and we knead for about 10 minutes with a kneader. Since the present invention uses fermented brown rice flour instead of raw brown rice flour, the texture of the noodles is smooth and digestible as compared with the noodles using raw brown rice flour. Since the fermented brown rice flour is fermented by fermenting brown rice, the digestion is better Noodles are also ripe.

As described above, since the present invention utilizes fermented rice flour, the noodles are smooth and quick to boil up. However, since the fermented rice flour is mixed with the rice flour and the alpha rice flour in the fermented rice flour, the texture of the noodles is further enhanced It softens and tastes better, and the use of alpha rice flour shortens the ripening time of noodles.

It is most preferable to mix 10 to 20 parts by weight of the rice flour, 10 to 20 parts by weight of the alpha rice flour and 3 to 10 parts by weight of the perilla seed with 100 parts by weight of the fermented brown rice flour, considering the texture, taste, At this time, it is preferable to add 0.5-1.0 parts by weight of tablet salt and 30-40 parts by weight of water to gardenia.

When the amount of rice flour and alpha rice flour is less than the above level, the effect of the rice flour and alpha rice flour is insignificant. When the rice flour and alpha rice flour are mixed more than the above level, the amount of fermented brown rice flour is decreased, Is overly reduced and becomes similar to that of general rice noodles.

When the perilla powder is mixed with less than the above amount, it is difficult to expect flavor and aroma due to the perilla powder. When the perilla powder is mixed more than the above amount, the oil component of the perilla powder strengthens the taste in the noodles, It is not preferable because it may give a feeling of rejection and there is a high possibility that the texture of noodles may be lowered.

2) Place the finished dough in a sealed container and mature it in a refrigerator at about 5 ℃ for about 24 hours at low temperature. In this aging process, the texture of the cotton is improved.

3) Put the aged dough into a dumpling machine and noodle.

When the temperature of the sifter is set to 100 to 110 ° C and heated for 5 to 15 minutes, the screw body of the sifter maintains 80 to 90 ° C which is suitable for the surface of the sifter. When the temperature of the screw body of the face machine is less than 80 DEG C, the dough does not ripen. When the temperature exceeds 90 DEG C, the dough burns. A nozzle corresponding to the type of the surface to be produced is attached, the aged dough material is put into the hopper hopper, and the hopper is operated.

During the noodle process, the surface is sterilized and becomes a good night's sleep. If the time for the dough to come out through the nozzle is less than 40 seconds, the noodles will not be sterilized properly. If the time exceeds 60 seconds, the noodles will become overcooked. And the extrusion speed of the noodles.

4) Cut the produced surface to an appropriate length to complete the surface.

The surface to be produced in this manner is stored in the refrigerator, and the storage period can be extended to about one year by storing it in the refrigerator.

Since the noodles produced by the present invention having such a structure have a pale yellow color by the gardenia, it stimulates the food with a soft color without giving a sense of discomfort to the consumers, and is also good to look at, and the appetite is also stimulated by the gentle gardenia , The nutritional value of brown rice is added to the nutritional value of gardenia and it is beneficial for health further by pharmacological action of gardenia. In particular, the gardenia not only has an appetite enhancement function but also promotes bile secretion, thereby preventing digestive disorders and promoting digestion. Thus, the noodles produced by the present invention by the effectiveness of such gardenia are well digested. In addition, the gardenia also has a function of preventing the deterioration of the food, whereby the deterioration of the noodle produced by the present invention is prevented, and the distribution period is extended.

In addition, the perilla powder is added to the noodles to add nutritional perilla nutrition is excellent, as well as the perilla powder by adding the flavor and flavor to the noodles and noodles, the overall flavor of the noodles is even better, The texture of the food is also improved.

<Sensory Test>

The above materials were mixed in the weight ratios shown in Table 1, kneaded, and noodles were made into noodles. The anchovy broth was prepared by boiling the prepared noodles and anchovy broth made from the conventional method. The result was as shown in Table 2.

Fermented brown rice powder
Rice flour
Alpha rice flour
Perilla powder
Purified salt
We water gardener

Test Example 1

100
10
10
3
0.7
32
Test Example 2

100
15
12
10
0.9
35
Comparative Example 1

100
10
10
2
0.7
32
Comparative Example 2

100
15
12
11
0.9
35
Comparative Example 3
100

15
12
15
0.9
35

Test Example 1

Experimental Example 2
Comparative Example 1
Comparative Example 2
Comparative Example 3





flavor
Very good

11
10
One
One
-
good
17
20
8
8

3
is average
2
-
20
18

17
bad
-

-

One
3
10



expression

feeling



Very good

11
10
One
One
-
good

18
20
8
7
2
is average
One
-
21
19
16

bad
-
-
-
3
12


I'm
sieve
enemy

group
number
Degree
Very good
11

10
-
-
-
good
18
20
8
8
2

is average

One
-
21
19
16
bad

-
-
One
3
12

Through these experiments, the noodles according to the present invention were evaluated favorably in fragrance and texture by the perilla powder, and the overall acceptability was higher than the comparative examples.

Hereinafter, other embodiments of the present invention will be described, and the same structures and effects as those of the above-described embodiments will not be described.

In the second embodiment of the present invention, the ginger juice is added to the above-mentioned ginger juice. When ginger juice is added, the ginger flavor is well harmonized with the ginger flavor, resulting in a more refreshing flavor, and the pharmacological effect of ginger can be obtained. Especially, fermented rice flour can be fermented in the case of fermented rice flour. If ginger juice is added, such fermentation can be removed, so that the noodles have a more clean taste and the antibacterial action of ginger juice extends the circulation period of the noodles.

When a relatively large amount of ginger juice is added, the ginger juice becomes stronger in the noodle, and the flavor of the noodles is lowered, and the taste of the noodles is decreased. Therefore, it is necessary to control the addition amount of the ginger juice in consideration of this. It is preferable to add about 3 parts by weight of ginger juice. If ginger juice is added in an amount less than the above amount, it is difficult to expect the effect of ginger juice. If the amount of ginger juice is more than the above amount, the flavor of the noodles may be lowered due to the ginger flavor.

On the other hand, ginger juice can be directly mixed with fermented brown rice flour, rice flour, and fine rice flour. However, since ginger juice is used in a small amount, when ginger juice is directly mixed with these flours, ginger juice may not be mixed with the flour at the time of kneading. We recommend that we add noodles to water to make noodles.

In a third embodiment of the present invention, the gardenia is prepared using boiled water. In other words, radish is put into water and boiled to make boiled water, and this radish boiled water makes it water. It is desirable that we boil radish boiled water before putting water.

In this way, boiled radish boiled water has sweetness of radish, so if boiled radish boiled in water is used to make noodles, the taste of noodles gets better and it helps digestion and absorption of noodles by those who help digestion of radish.

Claims (4)

(I) 10 to 20 parts by weight of rice flour, 10 to 20 parts by weight of alpha rice flour, 3 to 10 parts by weight of perilla seed, 0.5 to 1 part by weight of purified salt and 30 to 40 parts by weight of water are mixed with 100 parts by weight of fermented brown rice flour The process of kneading;
(Ii) a process of aging the dough prepared in the step (i) at a low temperature; And
(Iii) a step of doughing with the dough aged in the step (ii).
The method according to claim 1,
Wherein the ginger juice is added to the ginger juice, and the ginger juice is added to the ginger juice in an amount of 1 to 3 parts by weight based on 100 parts by weight of water.
The method according to claim 1,
The method of manufacturing the gardenia brown rice noodles according to claim 1, wherein the gardenia is watery and the boiled rice is watery.
delete