KR101823333B1

KR101823333B1 - Manufacturing method of udon

Info

Publication number: KR101823333B1
Application number: KR1020150109407A
Authority: KR
Inventors: 정찬웅
Original assignee: 주식회사 교동식품
Priority date: 2015-08-03
Filing date: 2015-08-03
Publication date: 2018-01-30
Also published as: KR20170016085A

Abstract

More particularly, the present invention relates to a method for manufacturing uddled noodles, and more particularly, to provide a noodle composition which can be used to improve the taste and palatability of the noodle, The present invention relates to a method for producing a noodle.
According to an aspect of the present invention,
The washed 칡 was ground with a Waringbrander, and the juice was centrifuged. A supernatant was obtained. The enzyme was heated for 2 minutes to 5 minutes to activate the enzyme in the juice, followed by centrifugation at 7000 rpm for 10 minutes Removing the precipitate and obtaining a juice;
Mixing the obtained juice with flour dough, kneading it, processing it into a surface line, and storing it to obtain an original surface.

Description

제조 Production method of udon {.

The present invention relates to a method for producing udon noodles, and more particularly, it relates to a method for producing udon noodles, which can improve the taste and palatability of functional foods suitable for the health of modern people, And a method for producing the same.

Since ancient times, it has been used as a wild food or a horticultural crop.

In recent years, effective ingredients of the ingredients have been disclosed, and cars using them have been known. However, it is very rarely applied to foods.

The reason is that when the juice is cooked, the amount of the juice is very small and when the starch is used, the powder remains and the texture is very uncomfortable.

On the other hand, various studies are under way to enhance the nutritional and pharmacological excellence of Korean traditional food through modernization of traditional foods and addition of ingredients.

As a known example, Korean Patent Laid-Open No. 10-2009-0109747 entitled " Composition for making cold noodles, functional cold noodles using the same, and method for producing the same "and the like are disclosed and functional foods are manufactured using effective noodles have.

However, the above-mentioned patents use mermaid flour that is simply fried, and this disadvantage is that when the flour is mixed with the cold noodle due to the flour powder, the remnant remains in the mouth and can not feel a smooth flavor.

Korean Patent Laid-Open No. 10-2009-0109747 "Compositions for making cold noodles, functional noodles using them and methods for producing the same"

Therefore, the present invention is intended to develop a food having high added value while seeking a suitable processing method of a health food that can be harvested yearly.

In addition, the present invention provides a method of effectively extracting oyster components, powdering the by-products of the remaining fibers, and mixing and kneading the oysters with the germinated barley flour.

Further objects and advantages of the present invention will be apparent from the following detailed description, and the detailed description and the preferred embodiments of the present invention are not to be construed as limiting the scope of the present invention.

According to an aspect of the present invention,

The washed 칡 was ground with a Waringbrander, and the juice was centrifuged. A supernatant was obtained. The enzyme was heated for 2 minutes to 5 minutes to activate the enzyme in the juice, followed by centrifugation at 7000 rpm for 10 minutes Removing the precipitate and obtaining a juice;

Mixing the resulting juice and a supernatant with germinated barley flour, kneading the resulting mixture, processing the resulting mixture into a surface line, and storing the resulting mixture to obtain an original surface.

Further, in the step of obtaining the noodles applied to the present invention,

(a) kneading 85 parts by weight of germinated barley powder and 10 parts by weight of juice with respect to 100 parts by weight of the raw surface;

(b) aging the dough at 25 to 30 DEG C for 2 to 4 hours;

(c) shaping the aged dough to produce a noodle surface.

Also, in the step of obtaining the juice according to the present invention, the precipitate and the wort obtained as a by-product are dried and pulverized to pass through a sieve of 100 mesh, and the pulverized wasted by-product is added to the step (a) And kneading.

Since the method of manufacturing 칡 udon according to the present invention requires more various applications in industry, it can provide a well-being snack using 칡, which has a competitive advantage in the market.

1 is a process diagram showing a method of manufacturing a udder according to the present invention.
Fig. 2 is a process diagram for producing the noodles applied to the present invention.

Hereinafter, one preferred embodiment according to the present invention will be described in detail.

First, the by-products generated in order to obtain the juice and juice to be applied according to one embodiment of the present invention are pulverized and used.

Among the terms used in the present invention, water immersion means a process of immersing in water or other solution, and other terms are interpreted to mean application in nutrition, food science, and the like.

Pueraria thunbergiana Benth is a perennial deciduous broad-leaved plant belonging to Legninosae. It is distributed geographically in Japan, China, Taiwan and Manchuria in Northeast Asia and naturalized in North America.

It has been used in rural areas as a substitute for fiber roots in rural areas, and has also been used for quarrying and for composting and feed for slope protection.

In addition, the 칡 root is a crane plant (救荒 plant), which is equivalent to the grain, and produces poultry, and it makes poultry noodles and poultry dumplings. Also, it is famous as a food to eat after the alcohol breaks up, such as the garlic powder which is made by ginger juice and honey,

In addition, the lion's lion in the room is called a lion, and the 칡 flower is called a lion flower, and it is prescribed for anorexia, vomiting, intestinal bleeding, alcohol addiction and so on. It is also used for prescriptions such as high fever, headache, hypertension, poisoning, diarrhea, ejaculation, anticonvulsant, etc. The root is a kind of herbal medicine and is used for cold symptoms.

The main components of this root are starch (10-15%), D-mannitol, etc., and also contains isoprobanoid (daidzin) and daidzein (daidzein). Among them, puerarin has been reported to be effective in the circulatory system diseases.

Although the pharmacological effect on the phytopathogenic fungi has not yet been studied, the phytophagous phytophagous phytoplankton has been used as an excellent plant resource having considerable physiological activity and pharmacological functions.

In particular, the present invention utilizes roots to obtain and use juice and starch.

The barley applied to the present invention is one of the world's four major crops and has been used for a long time as a stock, as well as a crop that has been used in various processed products (barley tea, malt, barley miso and powdered wheat).

Also. The total dietary fiber content (19.86%) and β-glucan (4.45%) of barley are higher than those of other barley (oat, wheat, rye) and starch content (55.73%). These barley are also produced and used in malt, where various enzymes that break down cell walls are synthesized and the contents of physiological functional substances such as vitamins, dietary fiber and γ-aminobutyricacid (GABA) are increased. In general, barley is known to be a grain with high glutamate decarboxylase (GAD) activity because of higher Ca content than brown rice, and germination significantly increases GABA content.

Recently, GABA has been reported to exhibit various physiological activities such as blood pressure increase, blood cholesterol and triglyceride increase, blood flow improvement of brain, anti-obesity, anti-anxiety, pain relief, alcohol metabolism enhancement, In cereals, GABA has been reported to be affected by external factors (moisture, temperature, calcium, chitosan, glutamate, mechanical stimulation, oxygen deficiency, etc.).

As shown above, the germinated barley has the highest water absorption rate (33.46-59.86%) and pH change (6.37-5.56) at 25 ℃, and GABA content is highest at 11.90mg / 100g when immersed at 25 ℃ for 20 hours . GABA content of barley after immersion was highest at 15.06 mg / 100 g when germinated at 5 ℃ for 36 hours. The content of GABA in barley was 7.4 times higher than that of wheat.

In the present invention, the germinated barley is obtained as a powder and used as a starch material.

FIG. 1 is a process diagram showing a method for manufacturing a noodle according to the present invention. FIG. 2 is a process diagram for producing an noodle applied to the present invention.

The washed 칡 was ground with a Waringbrander, and the juice was centrifuged. A supernatant was obtained. The enzyme was heated for 2 minutes to 5 minutes to activate the enzyme in the juice, followed by centrifugation at 7000 rpm for 10 minutes A step (S100) of obtaining a juice after removing the precipitate;

The germinated barley powder is soaked at 25 ° C for 20 hours and then ground and polished at 5 ° C for 36 hours to obtain barley powder (S150);

Mixing the obtained juice and a supernatant with germinated barley flour, kneading and kneading the processed juice and the supernatant, and then processing the resulting mixture into a surface line to obtain an original surface (S200).

At this time, the juice applied to the step of obtaining the juice affects the chromaticity and texture of the noodle finally obtained, and the chromaticity of the juice is particularly noticeable, so that the appetite of the user can be stimulated.

Meanwhile, in the step of obtaining the juice according to the present invention, the precipitate and the wort obtained as a by-product are dried and pulverized to pass through a sieve of 100 mesh, and the wort is used as a starch.

In the present invention, starch such as tapioca, which is an imported product, does not need to be separately used because of the starch obtained in the step of obtaining noodles.

In the present invention, the above-described juice and starch are added to germinated barley powder to complete the udder according to the present invention.

In particular, udon is also called flour noodles, and this is a favorite food to be eaten with hot broth, and noodles are provided as noodles.

To this end, the raw surface preparation step (S200)

(a) kneading step (S210) including 85 parts by weight of germinated barley powder and 10 parts by weight of juice based on 100 parts by weight of the raw surface;

(b) aging the dough at 25 to 30 DEG C for 2 to 4 hours (S220);

(c) shaping the aged dough to produce a noodle (S230).

The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.

Claims

The washed 칡 was ground with a Waringbrander, and the juice was centrifuged. A supernatant was obtained. The enzyme was heated for 2 minutes to 5 minutes to activate the enzyme in the juice, followed by centrifugation at 7000 rpm for 10 minutes Removing the precipitate and obtaining a juice;
(A) 85 parts by weight of germinated barley powder obtained by immersing the barley germinated at 5 ° C. for 36 hours at 5 ° C. for 20 hours at a germination immersion temperature of 25 ° C., 100 parts by weight of germinated barley powder, 10 parts by weight of juice And drying the precipitate and the wort obtained as a by-product in the step of obtaining the juice, pulverizing the wort to pass through a sieve of 100 mesh, and further pulverizing the pulverized wort by-product;
(b) aging the dough at 25 to 30 DEG C for 2 to 4 hours;
(c) shaping the aged dough to produce a noodle surface, and then obtaining the raw noodles obtained.

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