KR101850675B1

KR101850675B1 - Noodle manufacturing method of aronia is added kalguksu

Info

Publication number: KR101850675B1
Application number: KR1020160005572A
Authority: KR
Inventors: 김상헌; 김택경
Original assignee: 김상헌; 김택경
Priority date: 2016-01-15
Filing date: 2016-01-15
Publication date: 2018-04-19
Also published as: KR20170085883A

Abstract

More particularly, the present invention relates to a kneading method of kneading a kneaded gruel comprising 70 to 75 parts by weight of wheat flour, 10 to 15 parts by weight of an original crude flour, 3 to 5 parts by weight of an Aronia flour 3 to 5 parts by weight of potato powder, 1 to 1.5 parts by weight of olive oil and 1 to 1.5 parts by weight of salt (S30); Kneading the mixture (S30); A step of cooling and aging the dough for 24 hours (S40); The present invention relates to a method for manufacturing a noodle made with an atorvastatin containing an anthocyanin, wherein the anthocyanin and the lutein are the most abundant foods, the diabetes and the diet And the like. However, it suggests how to use Aronia which is difficult to tasting because it has few tannins and how to use it. It also reduces the tannin content while preserving the nutritional content of Aronia, enhances the taste and aroma The present invention relates to a method for manufacturing a noodle of a knuckle soup to which Aronia is added, which makes it possible to utilize it in food to be enjoyed by all ages.

Description

[0002] Noodle manufacturing method of aronia is added kalguksu [

More particularly, the present invention relates to a method for producing noodles of Aronia knot noodles, which contains useful components of Aronia and excellent taste.

Aronia (a scientific name: Aronia melanocarpa), which is a perennial plant of Rosaceae, is native to North America and blooms in May and opens its fruit. In August and September, it is harvested with sour, deep purple fruit. It grows well in harsh environments such as -40 degrees Celsius cold and intense ultraviolet rays, and has strong pharmacological properties and has been used as a traditional medicine of American Indians from ancient times.

Aronia or choke-berries are the fruits of the Aronia tree, used as edible or medicinal, as raw materials for food coloring, or as ornamental plants. Three kinds of red chokeberry, black chokeberry and purple chokeberry are called Aronia. It also has the nickname King's Berry.

Chokeberry is a name given to the fact that the antioxidants in Aronia, anthocyanin and catechin, are so strong before they become completely ripe that the birds and wild animals suffocate and become stunned. Also, in Europe, royalty and escorts enjoyed eating like a panacea, and it was nicknamed Kings' Berry in the sense of the king's fruit.

Aronia has the highest antioxidant anthocyanin content among the berries. According to a study on anthocyanin content in USDA's US Department of Agriculture, anthocyanin content in Aronia is about 120 times that of apples, 12 times of grapes, 10 times of cranberries and 4 times of blueberries appear.

Anthocyanin is a pigment mainly contained in flowers and fruit, and has red, purple, and blue color. It is a kind of polyphenol, which is an excellent antioxidant that has an effective oxygen removal effect after oxidation. It is a strong anticancer substance, it has the effect of eliminating the active oxygen in the body, and has anti-inflammation and anti-cancer effect, which not only helps cancer treatment, but also has an effect to prevent skin aging and skin beauty.

Kim, JH et al., (2001), "A Study on the Effect of Aroma Extract on Wrinkle Improvement", Kangwon National University 2014) Research Journal of Biotechnology. 9 (9): 57-64.) Also reported that reducing the amount of active oxygen that inhibits the production of collagen protein that maintains skin elasticity reduces the increase of wrinkles.

Aronia is beneficial to the health of the eyes, a common effect on all berries. Berry contains a large amount of lutein, which contains a lot of aronia, glaucoma, cataracts and helps to prevent a variety of eye diseases and helps improve eye health.

Aronia can also benefit from a diet. It has the ability to reduce blood triglycerides and bad cholesterol, so it has the effect of suppressing weight gain and fat accumulation. It contains carotinoid, which helps to promote the metabolism of fat, which can be effective for dieting.

The researchers at the Poznan Medical University in Poland found that eating three months of dietary control resulted in an effective reduction of oxidative stress caused by dietary stress (Acta Sci. Pol., Technol. 6 (3) 2007,75-87). In addition, Aronia helps to improve metabolic syndrome that progresses simultaneously with obesity through antioxidant activity. Clinical studies in the Woots University Medical School in Poland have shown that cholesterol is reduced and blood pressure is also close to normal blood pressure after intake of Aronia (Med Sci Monit 2010; 16 (1): CR28-34).

On the other hand, modern society has demanded a lot of healthy food as the level of living has improved. The above-mentioned Aronia is a food that meets the consumers' preference. Recently, the cultivation has been rapidly increased. However, there is a lot of room for the development of food ingredients using Aronia due to the lack of various intake methods.

In modern times, Kal-kuk-soo, which enjoys eating out at home and at home, was a high-quality food for the gentleman in the past. The ordinary people usually did not eat noodles, and on special occasions such as weddings, they ate feast noodles and were accepted as meaning longevity. There is a recipe for noodles that is made by slicing a knife in a simple kimono recipe published in 1934, which boils it in boiling water, rinses it in cold water, pours a clear soup and puts it on top of its name. However, And is a little different. During the Korean War, however, flour in the United States came to Korea in large quantities as relief food. Using this method, knife noodle, which can easily cut flour and knead noodles with a knife in the kitchen, has spread nationwide.

Kang Kook-soo is made of various names with soup and noodles with various ingredients for each region. Not only is the nutritional value of each ingredient increased, but also the taste is varied.

Modern society has the problem that it is not easy to use as a refined food by high quality materials because of the recognition that Kalguksu is a common food.

Korean Patent No. 10-1432781 (Apr. 14, 2014) Korean Patent No. 10-1411698 (2014.06.18)

DISCLOSURE OF THE INVENTION The present invention was made to solve the problems of the prior art as described above, and it is an object of the present invention to provide anthocyanin and lutein which are most abundant in foods and have a great effect on diabetes and diet, It is a new way to utilize Aronia, which is difficult to develop due to its inadequate development method. Therefore, it is necessary to preserve the nutritional composition of Aronia and reduce its tannin content so that it can be consumed. It is a simple meal substitute that can be used for food that everyone enjoys, and it is possible to provide a new form and taste by adding various materials. It is an object of the present invention to provide a method for producing a noodle with no added arno- It shall be.

In order to achieve the above-mentioned object, the kneading method of kneaded kernels added with Arnoia is characterized in that 70 to 75 parts by weight of wheat flour, 10 to 15 parts by weight of an Aronia stock, 3 to 5 parts by weight of Aronia powder 3 to 5 parts by weight of potato powder, 1 to 1.5 parts by weight of olive oil, and 1 to 1.5 parts by weight of salt. Pouring the mixture into the mixture in small increments and kneading the mixture; When the dough is completed, spray the Aronia stock solution on the surface of the dough, and refrigerate and aged for 24 hours; And molding the aged surface with an extrusion molding machine to produce a kneaded noodle surface.

As described above, when using the calno soup added with Aronia according to the present invention, it is possible to easily ingest a large amount of nutrients such as anthocyanin and the like in a meal while eating, High efficacy is highly recognized, and high commerciality can be expected effectively.

In addition, Aronia knot noodles have a distinctive purple color, so they are not only cosmetically good, but also have the advantage of reducing sweetness due to the tannin component, which is a disadvantage of ingestion into raw vegetables, It has the merit of providing easy-to-eat noodle soup easily.

Fig. 1 is a diagrammatic view illustrating a method of manufacturing a noodle of Kalguksu to which Aronia is added.
FIG. 2 is a diagram illustrating a method for producing a crude stock solution.
FIG. 3 is a schematic view of a method for producing an Aronia powder.

The present invention has been developed in accordance with the taste of consumers looking for a healthy meal in one meal as the level of living has recently risen. A lot of good food materials have been discovered in the modern society due to a lot of research and interest, and these ingredients have been steadily developed to be supplied to consumers with a better recipe.

Ahnia, a health food that meets the above-mentioned reasons, is still in development and most of them are consumed mostly as raw materials, noodles or salads.

Aronia has a lot of tannin ingredients, so it has a sweet taste that is harvested right away, but its sugar content is up to 17 brix. However, there are too many tannin ingredients, so you can not feel the sweetness properly. Tannins are less tasted after aging over time, so they can be stored in the freezer and can be eaten or eaten as juice, jam or salad.

Anthocyanins, which are found in a lot of Aronia, are antioxidant, which not only prevents aging but also has a good anti-cancer effect. It is also known to be of great help in the treatment of blood-related diseases such as improved vision, cardiovascular disease, and stroke.

The present invention relates to a method for producing a noodle made of artichoke added with the above-mentioned effect, which is a method of producing a noodle made by adding noodles to noodles, It is a method to cope with the nutritional ingredients effectively and delicious.

Hereinafter, the present invention will be described in more detail with reference to the following examples and comparative examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

&Lt; Example 1 >

A method for producing an undiluted solution of Aronia;

To make a knot noodle with Aronia added, do not use Aronia as it is, but add the raw liquid of Aronia to it. In the present invention, a mechanical juicing method was used to extract the raw stock of Aronia.

The cleaned sludge S11 is aged at a low temperature for 30 days or more (S12). The aged Ahnia has a reduced taste due to the tannin component and has an effect of increasing the sugar content (S12).

(S11) and aging (S12) as described above, and then the raw stock solution is extracted by using a hydraulic squeezing juicer (S21), and the extracted stock solution is sterilized by heating at 100 DEG C or higher for 20 minutes (S22).

The sterilized sterilized stock solution is vacuum-packed in a small amount so that it can be stored for a long time (S23).

The prepared stock solution of Aronia can be opened and used as needed for the production of the noodles of the noodles, so that hygienic management is possible.

&Lt; Example 2 >

A method for producing an Aronia powder;

The harvested raw air is cleaned (S11), aged for more than 30 days by freezing (S12), sterilized and dried so that the water content is less than 10% at a low temperature of 45 ° C to 50 ° C for 48 hours S24). The dried Aronia is made into fine particles of 80 to 120 mesh using a pulverizer (S25). The fine particles of the above-mentioned fine particles are vacuum-packed in small quantities to enable long-term storage (S23).

The pulverized Aronia powder can be dried and stored for a long period of time.

&Lt; Example 3 >

A method for producing kneaded kurogii added with Aronia;

The kneading method of the kneaded rice gruel comprises 70 to 75 parts by weight of wheat flour, 10 to 15 parts by weight of an Aronia stock, 3 to 5 parts by weight of an Aronia powder, 3 to 8 parts by weight of a potato powder, 1 to 1.5 parts by weight, and 1 to 1.5 parts by weight of salt are poured with water, mixed and kneaded (S30).

When the above dough is completed, the stock solution of Aronia is sprayed on the surface of the dough, followed by chilling and aging for 24 hours (S40), followed by molding with a cotton extruder (S50).

As described in Example 3 above, the addition of both the stock solution of Aronia and the Aronia powder in the same amount as above showed superior clarity and flavor of Aronia and showed a clear purple color as compared with other vernia . Also, it was confirmed that aroma and elasticity were improved by spraying and aging the stock solution of Aronia during dough aging.

Also, as described above, in the present invention, pork potato powder is added to the dough of Kalguksu to make dough.

The above-mentioned pig potato is a landscape plant in which a flower similar to sunflower blooms when it is bloomed as a plant of Asteraceae. Unlike yellow and pretty flowers, it is used for edible purposes. The shapes range from elongated to rugged, and vary in size and weight. Pork potatoes have started to attract attention because they are known as 'natural insulin' because they contain a lot of 'inulin' in potatoes. It is crispy and cool when it eats raw, and it is characterized by the taste and texture of burdock and the strength of sweetness when it is soled.

Pork potatoes have a similar texture and flavor to common potatoes and burdock, and because they are health food ingredients, they have good characteristics to be used as dietary food, diabetic food, and children's health food. At the Western restaurant, we serve pork potatoes as soup, and can be used as kimchi, dumplings, or non-sticks. Pork potatoes can be grinded into dough and used as soup noodles, noodles, or as a dipping powder.

And has various advantages as described above.

In the present invention, pig potatoes can be added to the noodle soup of the present invention to make the noodles more crisp and to make the noodles feel chewy and chewy, and the nutrients can be increased as well as improving the texture and taste.

A kneader composition was prepared in the same manner as in Example 3 except that a dough composition not containing a stock solution of Aronia and an Aronia powder was used.

The sensory evaluations were also carried out on Example 3 and Comparative Example. Each of the noodles of Example 3 and Comparative Example was made into the noodle soup using the same cooking method, and 30 citizens were divided into flavor, taste, visual and texture, and the classification of the preference degree was from 1 point 'very disliked' to 10 points 'very good' The 10 point sign scale method was used.

In the above method, when anchovy and kelp are added to the water, boil it, and if the broth comes out, remove the kelp and anchovy, add the soup to the soup liver, and then add the noodles. When the rice was ripe, put zucchini, carrots and onions, boil it a little more and put salt into it.

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The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 3. The results are shown in Table 1. The results are shown in Table 1 and the results are shown in Table 3.

In the case of the atomic number of noodles provided as in Example 3 above, in the case of incense and visual expression, the addition of Aronia makes the aroma of Aronia appear in the noodle soup, and the purple color and aroma of the Aronia are distinct The results show that the high scores of the citizens can be obtained by showing the remarkable difference. In addition, it was confirmed that the taste was better because of the elasticity of the chewy and chewy texture when the kruguksoo was added with Aronia.

The noodles of the noodles shown in the above Example 3 showed unique characteristics that were not even better than those of the comparative examples. It was found that the specific component of Aronia showed the same effect as that of noodles and maturing.

In the present invention, by adding various concentrations of aronia, the raw powder and powder of Aronia were added together in the amount of Example 3 as specified in Example 3 and Example above, And it is possible to display a clear color that the taste is sufficiently represented and the taste of the consumer is increased.

The above-mentioned Aronia knot noodles are not only cosmetically good, but also have the advantage of being sweetened and consuming because the tannin component, which is a disadvantage of ingestion by raw and processed food, I could.

In addition, with the addition of porcine potatoes, the unique texture of the potato potatoes has increased the elasticity of the safflower sauce, making it possible to increase the nutritional value as well as the texture.

As mentioned above, Kal-soo added with Aronia has high commercial value in line with the needs of consumers in the modern society who seek better health and taste, and can increase the income of farmers by increasing the consumption of Aronia .

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims It can be understood that

Claims

As a method of producing noodles of Kalguksu,
A mixture of 70 to 75 parts by weight of wheat flour, 10 to 15 parts by weight of an Aronia stock solution, 3 to 5 parts by weight of an Aronia powder, 3 to 5 parts by weight of a potato powder, 1 to 1.5 parts by weight of an olive oil, (S30);
Step (S30) of pouring the mixture into the mixture by pouring water little by little;
(S40) the sponge is sprayed on the surface of the kneader so that the color of the dough becomes clear purple when the kneading is completed, and the kneaded product is sprinkled for 24 hours in a refrigerator (S40);
Molding the aged surface with an extrusion molding machine to produce a kneaded noodle (S50);
, Wherein the first,

The crude liquid of the above-
Aging the cleaned arhnia for 30 days at a low temperature to reduce the bitterness caused by the tannin component and increase the sugar content (S10);
Extracting only the stock solution using the hydraulic squeezing juicer (S21);
(S22) sterilizing the extracted stock solution by heating at 100 DEG C for 20 minutes;
(S23) vacuum packing and storing a sterilized sterilized raw stock solution in small quantities;
The raw solution of Aronia prepared as described above is opened and used as needed for the preparation of noodles of cut noodles;
, Wherein the first,

The above-
Aging the cleaned arhnia for 30 days at a low temperature to reduce the bitterness caused by the tannin component and increase the sugar content (S10);
(S24) drying and sterilizing the aged arhnia so that the water content is not more than 10% at 45 to 50 DEG C for 48 hours;
(S25) pulverizing the dried airgel to 80 to 120 mesh using a pulverizer;
Vacuum packing and storing a small amount of the Aronia powder prepared by pulverization as described above;
(S23) the powder of Aronia prepared as described above is used by opening as many times as necessary for the preparation of noodles of cutlet noodles;
Wherein the method comprises the steps of:

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