KR101868701B1 - Process for producing noodles containing barley powder and mulberry leaf extract - Google Patents

Abstract

The present invention relates to a method for producing noodles containing barley powder and leaf extract. The method for preparing the noodle including the barley powder and the leaf extract according to the present invention comprises the steps of: preparing a leaf extract for preparing a leaf extract by pulverizing the dried leaf and then subjecting the pulverized leaf to hot water extraction; A step of preparing a leaf extract for artificial kneading in which the leaf extract is diluted with water so that the leaf extract is contained in an amount of 0.1 to 10% by weight; Drying the barley so as to have a water content of 15% by weight or less and pulverizing the dried barley to produce barley flour; A first barley flour having a grain size of 1000 to 2000 mesh; A second barley flour having a grain size of 300 to 800 mesh and a third barley flour having a grain size of 100 to 300 mesh; Mixing the first barley flour and the upper leaf extract for kneading, and maintaining the temperature at 50 to 90 캜, and stirring the kneaded mixture at 1500 to 5500 RPM to prepare a first preparation dough; Mixing a second barley flour with the first flour dough, and mixing the second flour dough with stirring at 1000 to 3500 RPM while maintaining the temperature at 30 to 50 ° C; Mixing the third barley flour with the second barley flour, and stirring the flour at 300 to 1000 RPM while maintaining the temperature at 15 to 40 ° C to produce a third batter; A first ripening step of inserting the third dough into a compression mold, pressing and aging the third dough for 10 to 30 hours while maintaining the temperature at 0.1 to 10 ° C; A barley flour dough producing step of mixing the refined salt into the aged third dough and stirring the flour at 800 to 2000 RPM or more while maintaining the temperature at 50 to 80 캜; A second ripening step of wrapping the barley dough with paper, pressing the barley dough in a compression mold, and aging the barley dough for 18 to 72 hours while maintaining the temperature at 2 to 5 ° C; A first facet producing step of rolling the aged barley dough while heating to 25 to 45 캜 to form a first facet; A second face plate manufacturing step of rolling the first face plate while heating to 60 to 70 캜 to form a second face plate; A third aging step of aging the second face plate for 10 to 80 hours while maintaining the temperature at 0.1 to 10 ° C; Ethanol immersion step in which the second face plate is immersed in 50 to 99 wt% of ethanol after the third aging step, and the second face plate having been subjected to the ethanol immersion step is aged for 18 to 72 hours And a fourth fermentation step in which the fermentation is carried out.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles containing barley powder and mulberry leaf extract,

The present invention relates to a method for producing noodles containing barley powder and leaf extract. More particularly, the present invention relates to a method for producing noodles containing barley flour and leaf extract which is excellent in texture and flavor and has an anti-inflammatory effect without increasing the content of wheat flour and using other enzymes or chemical additives.

IL-1β (hereinafter referred to as "IL-1β") is known as a kind of cytokine that promotes inflammatory responses through various studies (Punzi L. et al., Crit Rev Clin Lab Sci. , 2002, 39 (1): 63-88). Factor nuclear factor-kappa B (NF-κB) induced by IL-1β regulates a variety of inflammatory factors, including heterodimers composed of p65 and p50 subunits, inactivated NF-κB, (IκB-α) is phosphorylated by stimulation of pro-inflammatory cytokines, chemokines, enzymes, etc. in the cytoplasm in association with inhibitor κB-alpha, α is degraded and NF-κB migrates into the nucleus and binds to the promoter of the target gene to secrete a cytokine by inflammation [Jeong et al., 2010].

In addition, the signal transduction system induced by IL-1 [beta] is known to be related to inflammatory diseases and metabolic diseases. Inflammatory diseases are collectively referred to as inflammatory diseases. The inflammatory diseases include acute and chronic inflammatory diseases. Specifically, the inflammatory diseases include edema, dermatitis, allergy, atopy, asthma, conjunctivitis, rhinitis, otitis media, , Sjogren's syndrome (sjogren's syndrome), gastritis, Crohn's disease, colitis, hemorrhoids, gout, sinus spondylitis, lupus, fibromyalgia, psoriatic arthritis, osteoarthritis, rheumatoid arthritis, shoulder periitis, tendinitis, syndrome and multiple sclerosis.

The metabolic diseases are collectively referred to as diseases caused by imbalance such as carbohydrates, lipids, proteins, vitamins, minerals and water. Osteoporosis, diabetes, hypertension, hyperlipidemia, It occurs repeatedly, resulting in imbalance and osteoporosis. At this time, it is known that IL-1β is involved in osteoclast differentiation and can be a therapeutic target in osteoporosis (A Nemetz, Gut 2001; 49: 644-649).

In order to treat IL-1β-mediated diseases, studies on the inhibition of the IL-1β-induced signal transduction system have been actively conducted, and the use of anti-IL-1R antibodies that are receptors of IL-1β Technology 1, Korean Patent No. 10-1317045). However, in the case of an anti-IL-1R antibody, it may be an immunogenic when used as a therapeutic agent, since it may have an epitope which is a part that can be recognized as an exogenous protein when introduced into an individual. In order to solve the above problems, many studies have been conducted to develop a therapeutic agent for IL-1β-mediated diseases using a small molecule compound that is not a protein not recognized by the immune system.

Although the pharmacological composition has been developed as a natural material, most of the products have been commercialized using the extract, and thus the exact mechanism of pharmacological action has not been clarified. However, since it is easy to take as an oral preparation and has little toxicity and side effects, .

Under these circumstances, the inventors of the present invention have made efforts to find a natural product which targets a pathway activated by IL-1 beta. As a result, it has been confirmed that the leaf extract effectively inhibits IL-1β-induced signal transduction system, It was confirmed that IL-1? Containing the extract as an active ingredient can prevent or ameliorate the disease.

Accordingly, the present invention has been made to provide a cotton food composition capable of preventing or ameliorating a disease caused by IL-1 beta by utilizing it in a food field utilizing barley, which has recently been attracting attention as a health food.

Particularly, in the case of barley, since there is no viscosity in the dough as described later, wheat flour is mixed in addition to wheat flour, or the surface is made by using enzymes or other chemical additives. In the case of not containing any enzymes or other chemical additives or flour in addition to barley flour As the barley flour itself, development of noodles with excellent elasticity and texture has been progressed and the functional food has been completed by utilizing an extract capable of preventing or improving the disease caused by IL-1?.

On the other hand, consumption has increased as a substitute substitute for rice, as it has been transformed into a westernization of eating habits and a tendency to pursue convenient eating habits. Among them, the increase in consumption tends to be prominent due to the softness of the flour itself and the easiness of manufacturing dough such as noodles or ramen noodles using flour.

On the other hand, as the level of living has improved recently, consumers' palatability to foods has become more diverse and more advanced, and they tend to prefer processed foods beneficial to health. Accordingly, researches on methods for producing noodles such as noodles using nutritionally superior grains than wheat flour are being continued.

As a solution to the problem of lack of rough taste and processability of rice flour by using representative grain rice, domestic and small-scale rice noodle production has been widely known in oriental rice producing countries. The methods used depend on the region or country, but are based on local traditions and some basic operations that are communicated and / or repeated according to the function of the regional characteristics of the rice. The fundamental problem is to impart insufficient stickiness to the rice dough. On the one hand, the low protein content of rice and, on the other hand, the properties of such proteins make it impossible to produce a network in rice compared to those formed by wheat gluten in products such as bread or pasta . It is necessary to use a bonding agent to substitute for this network structure in which the starch particles are buried, or to treat the starch particles so as to be able to form a lump having the necessary stickiness by itself. This problem of stickiness is faced not only in the stage of fresh pasta dough, but also in the stage of reconstitution and consumption of the final product.

On the other hand, in the case of barley, despite its nutritional superiority, the barley flour milled with barley alone is extremely low in starch, so even if it is kneaded in water, it is not smooth, There are considerable limitations in processing into noodles.

In addition, when the barley is used as the main ingredient of the noodle, the more the content of the barley is increased, the more difficult it is to process it into the cotton. In particular, the difficulty in extracting the noodle with a smooth and fine noodle, And it is difficult to utilize it in various foods using noodles because it is easily broken.

Specifically, gluten, glutenins, gliadin and the like, which is a protein contained in wheat flour, are mixed with water to make a dough easily and can form a surface shape well, Since most of the protein contained in the flour is hordein, when it is mixed with water, unlike gluten protein, it is difficult to mix with water and it is difficult to shape the flour because of its weak viscosity. Therefore, It is very difficult to produce noodles.

Therefore, when looking at the noodles including the conventional barley, a considerable amount of wheat flour is mixed into the barley flour and processed into a noodle. In many cases, the barley content is relatively small and the barley content is increased while the elasticity of the cotton is increased Synthetic additives are often used to double.

Due to these problems, despite the nutritional excellence or diet functionality of barley, barley is provided as a noodle and it becomes a stumbling block to easily supply barley processed food to various kinds of noodles.

Therefore, it is necessary to develop noodles including barley which not only can increase the content of barley without addition of other cereals and other synthetic additives such as flour, but also have texture and palatability of processed noodles.

With reference to the related prior art, KR 10-2009-0018465 A (prior art 2, publication date: February 20, 2009) describes the use of a dough with glutaminase or transglutaminase , And the kneading method disclosed that the kneading uses barley flour as the main raw material. However, the glutaminase or transglutaminase is an additive which is used as an edible adhesive so as to impart insufficient miscibility and viscosity to the barley flour as described above. In this case, it is difficult to maintain the flavor and texture of barley as it is, and it is limited to commercialize and popularize it because of the rejection of the additive by consumers.

In addition, KR 10-1293279 B1 (prior art 3, publication date August 9, 2013) uses barley noodles using a mixture of 20 to 60% by weight of a common rice barley flour and 40 to 80% by weight of a strong flour, A method for producing the same is disclosed. As described above, in order to compensate for the incompatibility of the barley and the viscosity thereof, it is difficult to prepare a barley-containing surface because the content of barley is inferior to the content of flour in order to supplement the barley. I have.

KR 10-1317045 B1 KR 10-2009-0018465 A KR 10-1293279 B1

An object of the present invention is to provide a method for producing noodles containing barley powder and leaf extract which can improve the flavor and texture of the surface including barley and can prevent or improve IL-1? .

The present invention also provides a method for producing noodles containing barley powder and leaf extract, which contains not less than 90% by weight of barley but has a smooth surface as well as excellent elasticity and high flavor and texture of barley and excellent palatability .

Another object of the present invention is to provide a noodle produced by a process for producing noodles containing barley flour and mulberry leaf extract which is capable of preventing or ameliorating diseases caused by IL-1 [beta] and having excellent texture and palatability.

In order to achieve the above object, a method for producing a noodle including barley powder and leaf extract according to an embodiment of the present invention comprises the steps of pulverizing dried leaf, extracting the leaf from the pulverized leaf with a solvent, Manufacturing steps; A step of preparing a leaf extract for artificial kneading in which the leaf extract is diluted with water so that the leaf extract is contained in an amount of 0.1 to 10% by weight; Drying the barley so as to have a water content of 15% by weight or less and pulverizing the dried barley to produce barley flour; A first barley flour having a grain size of 1000 to 2000 mesh; A second barley flour having a grain size of 300 to 800 mesh and a third barley flour having a grain size of 100 to 300 mesh; Mixing the first barley flour and the upper leaf extract for kneading, and maintaining the temperature at 50 to 90 캜, and stirring the kneaded mixture at 1500 to 5500 RPM to prepare a first preparation dough; Mixing a second barley flour with the first flour dough, and mixing the second flour dough with stirring at 1000 to 3500 RPM while maintaining the temperature at 30 to 50 ° C; Mixing the third barley flour with the second barley flour, and stirring the flour at 300 to 1000 RPM while maintaining the temperature at 15 to 40 ° C to produce a third batter; A first ripening step of inserting the third dough into a compression mold, pressing and aging the third dough for 10 to 30 hours while maintaining the temperature at 0.1 to 10 ° C; A barley flour dough producing step of mixing the refined salt into the aged third dough and stirring the flour at 800 to 2000 RPM or more while maintaining the temperature at 50 to 80 캜; A second ripening step of wrapping the barley dough with paper, pressing the barley dough in a compression mold, and aging the barley dough for 18 to 72 hours while maintaining the temperature at 2 to 5 ° C; A first facet producing step of rolling the aged barley dough while heating to 25 to 45 캜 to form a first facet; A second face plate manufacturing step of rolling the first face plate while heating to 60 to 70 캜 to form a second face plate; A third aging step of aging the second face plate for 10 to 80 hours while maintaining the temperature at 0.1 to 10 ° C; Ethanol immersion step in which the second face plate is immersed in 50 to 99 wt% of ethanol after the third aging step, and the second face plate having been subjected to the ethanol immersion step is aged for 18 to 72 hours And a fourth fermentation step in which the fermentation is carried out.

Wherein the second aging step is aged for 18 to 72 hours by inserting a mulberry tree in the barley dough, wherein the step of aging the barley powder and the mulberry leaf extract It may be that the above-mentioned mulberry tree was removed from the barley dough.

In the method for producing the noodle including the barley powder and the leaf extract, the surface maturing step of applying the safflower seed oil to the second face plate after the ethanol immersion step and aging for 60 to 80 hours while maintaining 0.1 to 10 May include.

In the method for producing the noodle including the barley flour and the leaf extract, the ethanol is obtained by immersing the marine area, plantain flour and mud in the ethanol immersion step and separating the filtrate, and the drying may be performed by cold air drying.

In the method for producing the noodle including the barley powder and the leaf extract, the solvent may be selected from the group consisting of water, an alcohol having 1 to 6 carbon atoms, and a mixed solvent thereof.

Wherein the solvent is selected from the group consisting of water, an alcohol having 1 to 6 carbon atoms, and a mixed solvent thereof, wherein the solvent is selected from the group consisting of water, Lt; / RTI >

Wherein the upper leaves are selected from the group consisting of Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidus, Bifidobacterium rhamnosus, Bifidobacterium bifidobacterium, Or at least one selected from the group consisting of Bifidobacterium bifidum bifidobacterium, Bifidobacterium breve bifidus bacterium, and Lactobacillus acidophilus may be inoculated and inoculated.

The method of producing noodles including barley flour and mulberry leaf extract, wherein the mulberry leaf extract is prepared by diluting the mulberry leaf extract with water to produce 0.1 to 10% by weight of the mulberry leaf extract , And may further comprise any one selected from the group consisting of hot-water extract of Junjoo tree, full hot-water extract of Bacillus subtilis, and mixtures thereof.

The noodles having the anti-inflammatory effect according to another embodiment of the present invention may be produced according to the method of producing noodles including the barley powder and the leaf extract, and may have an anti-inflammatory effect.

Hereinafter, the present invention will be described in more detail.

The method for preparing a noodle including the barley powder and the leaf extract according to an embodiment of the present invention comprises: a step (C1) of extracting a leaf from an extract of the leaf from which the dried leaf is pulverized and the pulverized leaf is extracted with a solvent to prepare a leaf extract; (C2) a step for preparing a safflower extract for safflower so that the safflower extract is prepared by diluting the safflower extract with water so that the safflower extract is contained in an amount of 0.1 to 10% by weight; (S1) a barley powder which is dried so that the moisture content of the barley is not more than 15% by weight and the dried barley is pulverized to produce barley powder; A first barley flour having a grain size of 1000 to 2000 mesh; A barley flour classifying step (S2) of classifying into a second barley flour having a grain size of 300 to 800 mesh and a third barley flour having a grain size of 100 to 300 mesh; A first preparation step (S3) of mixing the first barley flour and the upper leaf extract for crude kneading and preparing a first preparation dough while stirring at 1500 to 5500 RPM while maintaining the temperature at 50 to 90 ° C; (S4) for mixing the second barley flour with the first barley flour, and stirring the mixture at 1000 to 3500 RPM while maintaining the temperature at 30 to 50 DEG C to produce a second flour dough; A third kneading step (S5) of mixing the third barley powder with the second kneading batter and producing a third kneading batter while stirring at 300 to 1000 RPM while maintaining the temperature at 15 to 40 캜; A first aging step (S6) of aging the third dough for 10 to 30 hours while inserting the third dough into a compression mold, compressing it, and maintaining the temperature at 0.1 to 10 DEG C; A barley dough producing step (S7) for preparing a barley dough while mixing the refined salt into the aged third dough and stirring at 800 to 2000 RPM or more while maintaining the temperature at 50 to 80 캜; A second aging step (S87) of aging the barley dough for 18 to 72 hours while keeping the barley dough compressed at 2 to 5 deg. A first facet production step (S9) of rolling the aged barley dough while heating to 25 to 45 DEG C to form a first facet; (S10) of rolling the first face plate while heating the first face plate to 60 to 70 캜 to form a second face plate; A third aging step (S11) of aging the second face plate for 10 to 80 hours while maintaining the temperature at 0.1 to 10 DEG C; An ethanol immersion step (S12) of immersing the second face plate in 50 to 99% by weight of ethanol after the third aging step and drying, and a second face plate having been subjected to the ethanol immersion step at 18 to 72 And a fourth aging step (S13) for aging for a period of time.

The top leaf of the present invention is a leaf of Morus alba Linne or Morus bombycis Koidzumi (Moraceae Moraceae). It is also called a winter 桑葉. Leaves egg-shaped or broad egg-shaped, 3- to 5-parted, 8 to 15 cm long, 7 to 13 cm wide. The top surface is yellowish green or light yellowish brown. The tip of the leaf is pointed, the bottom part is heart-shaped, and the edge of the leaf is fixed. On the underside there is a vein, and the vein is a net, with hair on it. The vagina is fragile and light. There is almost no smell, and the taste is good.

Inhibition of MAPK family and NF-κB activity by inhibiting the activity of iNOS, NO, COX-2, PGE ₂ and MMP can be inhibited by inhibiting the activity of the MAPK family and inhibiting the inflammatory reaction. In addition, the above leaf extract has an effect of preventing or ameliorating a disease caused by IL-1β. The 'IL-1β-mediated disease' is a disease in which IL-1β binds to the receptor of IL- < / RTI > B, and expressing the target gene thereof. The disease caused by IL-1 [beta] is not limited thereto, but may be an inflammatory disease or a metabolic disease. The inflammatory diseases are collectively referred to as osteoarthritis, rheumatoid arthritis, psoriatic arthritis, atopic dermatitis, psoriasis, asthma, systemic lupus erythematosus, and multiple sclerosis , Preferably osteoarthritis or rheumatoid arthritis. The metabolic diseases are collectively referred to as diseases caused by metabolic disorders in vivo, and they may be selected from the group consisting of osteoporosis, atherosclerosis and myocardial infarction, preferably osteoporosis.

The term 'IL-1β-mediated disease' means a disease in which IL-1β binds to a receptor of IL-1β, induces the activity of MAPK and NF-κB, and expresses a target gene thereof. The disease caused by IL-1 [beta] is not limited thereto, but may be an inflammatory disease or a metabolic disease. The inflammatory diseases are collectively referred to as osteoarthritis, rheumatoid arthritis, psoriatic arthritis, atopic dermatitis, psoriasis, asthma, systemic lupus erythematosus, and multiple sclerosis , Preferably osteoarthritis or rheumatoid arthritis. The metabolic diseases are collectively referred to as diseases caused by metabolic disorders in vivo, and they may be selected from the group consisting of osteoporosis, atherosclerosis and myocardial infarction, preferably osteoporosis.

IL-1β binds to IL-1R, a receptor for IL-1β, and then regulates substrate degradation-related MMP and inflammation-related iNOS, COX-2 via downstream MAPK and NF-κB. The topical extract of the present invention has an activity of inhibiting the expression of MAPK family p38 and JNK in signal transduction by IL-1β and inhibits the degradation of IκB-α as an inhibitor of degradation of IκB-α Lt; / RTI > activity (see Figures 7 and 8).

In one embodiment of the present invention, the topical extract of the present invention inhibits the expression of PGE ₂ (prostaglandin E ₂ ) synthesized from NO (nitric oxide), COX-2 and arachidonic acid, which are increased by inflammation-inducing iNOS and iNOS , And inhibited the inflammatory reaction. From these results, it was found that the extract of the present invention of the present invention can effectively prevent or treat osteoarthritis and rheumatoid arthritis, which are typical inflammatory diseases, and can be effectively used for the treatment of diseases caused by IL-1β such as inflammatory diseases Respectively.

In one embodiment of the present invention, it was confirmed that the leaf extract of the present invention effectively inhibited the activity of MMP which degrades the extracellular matrix of the connective tissue and the main component of the basement membrane. MMP is known to be a collagenase secreted by fibroblasts, polymorphonuclear leukocytes, epithelial cells and macrophages, and parathyroid hormone and intracellular toxin, prostaglandins, in association with bone resorption, increase the synthesis of MMP. The topical extract of the present invention protects cartilage by inhibiting collagenase by decreasing the expression of MMP, which is a target gene of MAPK family and MAPK, particularly MMP-1, MMP-3 and MMP-13, . From these results, it was confirmed that the leaf extracts of the present invention can effectively prevent or treat osteoarthritis, rheumatoid arthritis and osteoporosis, which are typical metabolic diseases, which are typical inflammatory diseases, and it is possible to prevent or treat diseases caused by IL-1β such as inflammatory diseases or metabolic diseases It may be effective for treatment.

In the present invention, " prevention " means any action that inhibits or delays disease caused by IL-1? By administration of the composition, and " treatment " Or to change or improve the symptoms of the disease.

In the present invention, the upper leaf extract may be extracted with a solvent selected from the group consisting of water, an alcohol having 1 to 6 carbon atoms, and a mixed solvent thereof. The term 'upper leaf extract' means an extract obtained by extracting upper leaves. The upper leaf extract is prepared by dissolving the upper leaf lobes in a polar solvent such as an alcohol of carbon number (C ₁ ) to (C ₆ ) such as water, ethanol, methanol or the like or a mixed solvent having a mixing ratio of alcohol and water of 1: 0.1 to 1:10 And may be eluted with a mixed solvent having a mixing ratio of ethanol and water of preferably 1: 3 to 5. At this time, the extraction temperature may be an extract extracted at 10 to 100 캜, preferably at room temperature, and for an extraction period of 12 to 4 days, preferably 24 hours. The filtered extract may be a result obtained by concentration under reduced pressure with a vacuum rotary concentrator. However, as long as it is a mulberry extract that can exhibit the therapeutic effect of the IL-1β according to the present invention, A concentrate, a dried product obtained by drying the extract, or a controlled preparation or a purified product thereof.

The top leaf has superior inhibitory effect on IL-1? Compared to stem, root, and fruit of mulberry. Therefore, it may be preferable to use an ethanol extract for the upper leaves.

Preferably, the ethanol may be 12 to 22 wt%. The extract according to the above range may be most advantageous for obtaining the active ingredient.

The upper leaf extract may be one extracted using a fermented upper leaf. When the fermented leaves are used, they are advantageous in that they can be used stably at a relatively high concentration because of low cytotoxicity.

Examples of the microorganism used for the fermentation include Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus plantarum Lactobacillus plantus, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus delbrueckii, Such as Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johonsonii, Lactobacillus kefir, and the like, lactic acid bacteria such as lactobacillus kefir, Lactococcus lactis, Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus, Streptococcus spp. Bifidobacterium bifidum, Bifidobacterium bifidum, Bifidobacterium bifidum, and Bifidobacterium bifidum, such as Leuconostoc lactis, Leuconostoc mesenteroides, and the like, Bifidobacterium species such as Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium themophilum, Bifidobacteria such as Bifidobacterium adolescentis, and the like, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum bifidobacterium, Bifidobacterium breve bifidobacterium, and Lactobacillus species such as Lactobacillus casei, Lactobacillus rhamnosus, And Lactobacillus acidophilus. ≪ Desc / Clms Page number 2 >

The leaf extract prepared in the step (C1) of the leaf preparation of the present invention is not only effective for anti-inflammation but also can be combined with noodles containing the following barley as a main ingredient to produce a pleasant flavor and texture.

The step (C2) of preparing the saffron extract for artificial kneading comprises diluting the safflower extract to 0.1 to 10% by weight of the safflower extract so as to increase the anti-inflammatory effect for the safflower, It is the process of preparing the extract added to the crude dough.

There is a problem in that it is not possible to make the surface itself having a high content of barley because it does not dilute the above-mentioned mulberry extract for the kneading to the above range and does not make the first preparation dough well.

Therefore, inhibition of the activity of the MAPK family and NF-κB inhibits the expression of iNOS, NO, COX-2, PGE _2, and MMP when the above leaf extract is contained in an amount of less than 0.1 wt% There is a problem that the effect is hardly exhibited, and when it exceeds 10% by weight, the alcohol content is increased, and the water content is low and the viscosity of the first maturing agent is low.

In the present invention, the barley may be a barley grain.

In the barley powder production step (S1), the moisture content of the barley should be 15% or less. If moisture is contained in excess of the above range, it is not desirable to classify the pulverized and barley flour by particle size.

The pulverization refers to a process of cutting the barley to a certain size, and the pulverization method is considered to include a pulverization method that can be used in the field such as a press milling and a ball mill.

The first barley powder has a particle size of 1000 to 2000 mesh and is composed of relatively fine particles. The first barley powder can improve the viscosity and elasticity by enlarging the surface area where the barley powder particles come in contact with water when the barley powder is mixed with water with a relatively small particle size. In particular, the first barley flour is very important because it imparts initial viscosity and elasticity of the dough.

If the first barley flour has a particle size of less than 1000 mesh, the surface area of the barley flour particles contacting the water is reduced, so that the dough is not well aggregated due to the low viscosity and elasticity of the barley, I have no problem. On the other hand, when the first barley powder is more than 2000 mesh, since the first barley powder is dispersed in water and aggregated by the cohesive force of each particle, not only the shape of the particles is not uniformly formed but also water and the first barley powder There is a problem that dispersion between particles is not smooth. Therefore, when the first barley powder is more than 2000 mesh, the viscosity and elasticity of the dough are rather reduced.

The second barley flour has a particle size of 300 to 800 mesh, and the second barley flour is included in the first flock made by the first barley flour to increase the viscosity of the dough. When the second barley dough is less than 300 mesh, the particles of the barley powder are relatively large, so that the viscosity of the first dough is not uniformly dispersed in the first dough. Instead, the viscosity of the first dough is lowered, There is a problem of reducing the elasticity of the dough. On the other hand, when the second barley powder is larger than 800 mesh, since the particle size is relatively small, it does not disperse on one side in the first batter, so that the second barley powder is used to increase the viscosity of the first batter I can not.

The third barley powder has a grain size of 100 to 300 mesh. The third barley flour is relatively large in size and allows the flavor and texture of the barley to be increased, and can be added to the second flour to increase the viscosity of the flour.

When the third barley powder is less than 100 mesh, the grain size is too large, so that not only the dough is not good, but also the final product has a problem that the surface is broken and the elasticity is not secured. In addition, if it exceeds 300 mesh, the effect of increasing the flavor and texture of the barley, which can be relatively large particles on the surface, is not only small, but also the problem of lowering the viscosity of the dough while absorbing the moisture of the second- have.

Meanwhile, in the present invention, it means to die for the early stage which is made for the aging before the dough made for preparing the breakfast dead side.

When the dough is mixed by mixing the first barley flour, the second barley flour and the third barley flour at a time, it is difficult to produce a dough having little viscosity, and even if the dough is manufactured, It has a problem that the texture is lowered because it is broken and has no elasticity.

Therefore, the basic dough is firstly made through the first dough step. The above-mentioned first preparation kneading step should be carried out at a relatively high temperature of 50 to 90 DEG C so that the first barley powder instantaneously expands to bring the initial viscosity into contact with water to form a dough. Therefore, when the temperature is less than 50 ° C, the barley particles expand and the viscosity is not increased by mixing with water with a large surface area. When the temperature exceeds 90 ° C, the viscosity is not given by the relatively high temperature.

Also, it is necessary to relatively quickly stir at 1500 to 5500 rpm for the first breakfast so that the initial viscosity of the dough can be exhibited. Therefore, in case of stirring less than 1500 RPM, it is difficult to impart the initial viscosity of the dough, so that the first dough is not well formed. When the viscosity exceeds 5500 RPM, the stirring speed is too fast, There is a problem that the viscosity of the dough is lowered because the blending of the barley flour and the water is not stably performed.

Also, the second preparation step is a step of directly improving the viscosity of the preparation by mixing the second barley powder directly into the first preparation batter. Therefore, in order to increase the viscosity, the temperature should be lowered compared to the first preparation step, and the RPM of the stirrer should be lowered since the viscosity is increased after the predetermined dough is formed.

Therefore, when the temperature is kept below 30 ° C in the second maturing step, the viscosity of the first maturing agent is rapidly increased, and the second barley powder is not mixed well with the first maturing agent so that the viscosity is not increased . When the temperature exceeds 50 캜, the viscosity of the first composition is not increased due to the relatively high temperature. Therefore, there is a problem that the effect of increasing viscosity of the composition due to the mixing of the second barley powder can not be obtained.

In case of stirring less than 1000 RPM in the second kneading step, there is a problem that the second barley powder is not dispersed well in the first kneading, and when the kneading speed is more than 3500 RPM, the first kneading There is a problem that the viscosity of the dough does not increase because the water remaining in the dough prevents the second barley powder from being mixed.

Article 3 The dough-making step not only enhances the flavor and texture of the barley on the surface produced with the relatively large grain barley powder but also increases the viscosity of the dough overall as the relatively large particles are entangled in the second dough When the prepared surface is boiled, it is expanded and the elasticity of the surface is increased.

Therefore, in the third kneading step, stirring is performed at 300 to 1000 RPM while maintaining the temperature at 15 to 40 ° C. When the temperature of the third kneading step is lower than 15 ° C, the viscosity of the second kneading material rapidly increases, If the temperature exceeds 40 ° C, the viscosity of the second dough becomes relatively low, and the third barley powder having a relatively large particle size is not fixed to the second dough and moves continuously There is a problem of lowering the viscosity and elasticity of the dough.

Preferably, the first barley flour contains a third barley flour and 10 to 30 parts by weight of the second barley flour and 1 to 5 parts by weight of the third barley flour are added to 100 parts by weight of the first barley flour.

If the second barley powder is contained in an amount of less than 10 parts by weight, the effect of improving the viscosity of the first layer of dough may not be exhibited. If the content of the second barley powder is more than 30 parts by weight, There is a problem that the viscosity of the dough is lowered.

When the third barley flour is contained in an amount of less than 1 part by weight, the effect of improving the flavor and texture of the barley due to the use of the third barley flour can not be obtained. There is a problem that can not be issued. On the other hand, when the third barley powder is more than 5 parts by weight, it is impossible to fix the third barley powder particles in the second kneading dough, so that the viscosity of the third barley powder is lowered, making it difficult to make the surface.

The first ripening step is a process of increasing the viscosity of the dough and increasing the bonding force between the barley flour contained in the dough, thereby imparting the viscosity and elasticity of the surface to be produced.

In the first aging step, the third dough is first inserted into a compression mold and then compressed. During the compression process, the water contained in the dough is discharged, and only one of the discharged water is returned to the dough Which not only increases the viscosity of the dough but also increases the mixing power in the course of the water movement.

The first aging step proceeds at a temperature of 0.1 to 10 DEG C in a non-light shade. This is a low-temperature aging process to increase the viscosity of the dough. In the process, a strong bond between the barley particles can produce a good elasticity surface.

When the temperature is lower than 0.1 ° C, the dough is frozen, so that the bonding force formed in the dough is broken during the defrosting process and the viscosity of the dough is lost. On the other hand, when it exceeds 10 ° C, there is a problem that the viscosity due to low-temperature aging and the effect of improving the elasticity of the dough can not be obtained.

The step of preparing the barley flour dough is a process of increasing the viscosity of the barley flour dough with low binding force and viscosity compared to flour dough and the like. The third flour dough contains the tablet salt, thereby increasing the binding force between the barley particles contained in the dough, And increase the elasticity.

During the preparation of the barley flour dough, the barley flour dough is produced while the refined salt is mixed. At this time, a certain amount of water is generated on the dough surface. Therefore, in the second aging step, the barley dough is wrapped with paper and then pressed in a compression mold to remove all of the moisture contained in the barley dough. Otherwise, the viscosity of the dough decreases due to the high content of moisture, and the viscosity and the elasticity increase effect of the dough due to aging can not be obtained.

On the other hand, the second aging step proceeds while maintaining the temperature at 2 to 5 캜, in order to increase the viscosity of the particles by maximizing the viscosity.

A face-to-face, a stick-face, or a stick-like shape, and the face sheet manufacturing step refers to a process of manufacturing or molding the dough in the form of a face.

Since the barley flour surface has low elasticity and viscosity, it is difficult to form the flour by the surface preparation step of one time, and the elasticity of the surface by the air remaining in the dough This is because there is a problem of deterioration.

Thus, the first facet manufacturing step allows the aged barley dough to form a first facet by rolling while heating to 25 to 45 [deg.] C. This is because it is necessary to maintain the temperature at 25 to 45 占 폚 to form a face sheet by rolling while maintaining a high viscosity. That is, when the temperature is less than 25 ° C, the viscosity is too high, so that the surface may be cracked or the thickness may not be made uniform during the rolling process. If the temperature exceeds 45 ° C, the viscosity becomes too high, .

In addition, the second face plate manufacturing step forms a second face plate through the rolling process while heating the first face plate at a temperature higher than the first face plate manufacturing step of 60 to 70 DEG C, You can make a surface that has a uniform thickness and no cracks on the surface. Particularly, during the rolling process due to the relatively high temperature, the barley particles contained in the first surface layer are expanded by the heating on the surface to be bonded, so that the bonding force is increased and the air contained in the surface can be advantageously removed. Therefore, when the temperature is less than 60 ° C, it is difficult to achieve such an effect. On the other hand, when the temperature exceeds 70 ° C, there is a problem that the viscosity and elasticity of the surface itself are drastically lowered.

The third aging step increases the bonding force of each particle in the final shape of the second face plate and increases the viscosity and elasticity of the face by removing the air contained in the face plate while drastically lowering the temperature, have.

In the ethanol immersion step, the surface of the surface layer is smoothed to enhance the texture, and the water on the surface of the surface layer can be removed and the elasticity of the surface can be enhanced.

In addition, in the fourth aging step, the surface is leveled by the ethanol immersion step, and the viscosity is further increased between the barley particles in the surface layer in the state where the moisture on the surface is removed to raise the viscosity of the barley powder surface once more, To make a chewy noodle.

Wherein the second aging step is a step of aging the barley dough for 18 to 72 hours after inserting the barley dough into the barley dough, wherein the barley dough In which the pine tree tree is removed.

Edgeworthia chrysantha Lindl is 1 ~ 2m in height, thick and yellowish brown and usually divided into 3 pieces. Leaves are alternate phyllotaxis or spindle shaped, 8 ~ 15cm in length, membrane quality, pointed at both ends and flat edge. There are hairs on both sides of the leaf, the front is light green and the back is white. On the other hand, the flowers bloom in yellow color before the leaves in March and April, and the flowers hang round and round at the ends of the branches and the peduncles hang down. Calyx is tubular, 12 to 14 mm long, with white hairs on the surface and 4 ends. The cracks are elliptical in shape and yellow in color, with eight stamens running on two rows of tubers and one pistil.

When the pine tree is put into the barley dough and the low temperature aging is performed, the viscosity and elasticity of the barley dough are greatly increased, so that the barley flour surface can have a high elasticity and a good texture can be obtained.

The barley-containing barley noodles may further include a surface aging step of applying safflower seed oil to the second surface zone after the ethanol immersion step and aging for 60 to 80 hours while maintaining the temperature at 0.1 to 10 ° C. Lt; / RTI >

When the safflower seed oil is applied, the surface of the saffron is cut off from the outer air layer to increase the elasticity of the surface. In addition, the safflower seed oil is smoothed inside the surface of the safflower seed so as to increase the bond between the barley powder particles.

In the method for producing barley noodles containing barley, the ethanol is immersed in sea mustard, plantaine, and sea tangle in the ethanol immersion step, and the filtrate is separated, and the drying may be performed by cold air drying.

Preferably, the ethanol is prepared by immersing 100 to 200 parts by weight of the seaweed, 30 to 80 parts by weight of plantain and 100 to 200 parts by weight of 100 parts by weight of 50 to 99% by weight of ethanol, separating the filtrate after 10 to 30 hours Lt; / RTI >

When the filtrate is used, not only the elasticity of the barley flour surface becomes much higher, but also the texture of the surface is considerably improved due to the soft feeling of the surface and the elasticity of the inside of the surface layer.

In the method for producing the noodle including the barley powder and the leaf extract, the solvent is selected from the group consisting of water, an alcohol having 1 to 6 carbon atoms and a mixed solvent thereof, and may have an anti-inflammatory effect .

Wherein the upper leaves are selected from the group consisting of Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidium (Bifidobacterium rhamnosus, Bifidobacterium bifidum, Bifidobacterium bifidum Bifidobacterium breve Bifidobacterium, and Lactobacillus acidophilus may be inoculated and inoculated with at least one selected from the group consisting of Bifidobacterium bifidum, Bifidobacterium breve bifidobacterium, and Lactobacillus acidophilus.

In the method for producing the noodle including the barley powder and the leaf extract, the leaf extract for artificial kneading is prepared by diluting the leaf extract with water so that the leaf extract is contained in an amount of 0.1 to 10% by weight And the extract may further contain any one selected from the group consisting of hot-water extract of Junjoo, hot-water extract of Botrytis cinerea, and a mixture thereof.

In the present specification, the term 'Bok Jo-hui grass' is a deciduous shrub belonging to the buttercup butterfly. The leaf is a three-folded leaf composed of three small leaves. The small leaf is wide egg-shaped, and two of the three are next to each other. The leaves grow larger as they go up to the top, with sharp ends and coarse teeth, with slightly reddish ridged sawtooth on the edge, but are often divided into three shallowly.

In the case of using the above-mentioned Bacillus subtilis paste, it is effective for washing and improving skin wrinkles. However, it is necessary to remove the toxicity through the fermentation process because the bacteriocin has its own toxicity.

Preferably, the baculovirus full extract may be a full-fermented bacillus subtilis extract prepared by a fermentation extraction method. Since the bacillus grass is weakly toxic, it is necessary to remove the toxicity through the fermentation process.

In the present invention, the full fermentation extract of Bacillus thuringiensis is prepared by adding 1 to 3 parts of saccharide of skin and 0.05 to 0.25 part of suntan oil to 100 parts of rice sole, and adding 0.5 to 2.0 parts of skin microbial solution The whole pulverized product can be obtained by immersing the pulverized product in a volume of 10 to 30 parts by volume and then fermenting at room temperature for 3 to 15 days in a room temperature atmosphere.

The microorganism may be selected from the group consisting of Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum bifidobacterium, Bifidobacterium breve bifidobacterium, and Lactobacillus sp. Lactobacillus acidophilus, and Bacillus acidophilus.

The juniper tree to be used in the present invention is also referred to as 杜松 (杜松), and belongs to the lateral buds. Leaves are narrow and thin linear needle leaves, each of which rotates 3 times in length, 12 to 20 mm long, pointed end, and has a narrow white groove in the center of the surface.

Preferably, the juniper can be fermented in the same manner as the bovine juice paste. When fermenting the juniper, the effect of removing the inherent strong aroma of the upper leaves is high and the flavor can be enhanced.

As used in the present invention, 'kangsak' is a perennial plant belonging to the rose family. The height is about 30 to 100 centimeters. The stem grows from the coarse rootstock and has hairs throughout. Leaves are alternate phyllotaxis, 5 ~ 7 small leaves. In June ~ August, a yellow flower blooms in total sprout, and the fruit has thorny hairs and sticks to other things.

When the bougazorium grass extract and juniper fruit extract are further included, the flavor and flavor of the bougainvillea extract and the Junjoo japonica extract are enhanced to enhance the texture of the surface including the barley and improve the palatability because the flavor is well mixed with the barley .

The noodle according to another embodiment of the present invention is produced by a method of producing noodles including barley powder and leaf extract, and may have an anti-inflammatory effect.

The method of producing noodles containing barley powder and leaf extract according to the present invention can enhance the flavor and texture of the surface including barley and improve or prevent disease caused by IL-1? And a method of producing barley noodles having excellent texture.

In addition, the method for producing noodles containing the above-mentioned barley powder and leaf extract is characterized in that the surface of barley is not less than 90% by weight but also has excellent elasticity and high flavor and texture of barley, .

According to another embodiment of the present invention, the noodles including the barley powder and the leaf extract may prevent or ameliorate the disease caused by IL-1 [beta], and may have good texture and palatability.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph of the effect of SW leaf extract according to an embodiment of the present invention on the survival of SW1353 chondrocytes. FIG.
FIG. 2 is a graph illustrating the effect of the leaf-on-the-fly extract according to an embodiment of the present invention on the survival of SW1353 chondrocytes.
FIG. 3 is a graph showing the effect of inhibiting IL-1β induced production of MMP-1 and MMP-13 in SW1353 chondrocytes according to an embodiment of the present invention.
FIG. 4 is a graph showing the effect of inhibiting IL-1β induced expression of MMP-1 and MMP-13 in SW1353 chondrocytes according to an embodiment of the present invention.
5 is a graph showing the effect of inhibiting the production of IL-1? -Induced nitric oxide and PGE2 in SW1353 chondrocytes according to an embodiment of the present invention.
FIG. 7 shows IL-1? -Induced iNOS and COX-2 expression in SW1353 chondrocytes according to an embodiment of the present invention.
FIG. 8 shows the effect of inhibiting the IL-1β-induced activation of p38 MAPK in SW1353 chondrocytes according to an embodiment of the present invention.
FIG. 9 is a process diagram for a method of manufacturing a noodle including barley powder and leaf extract according to an embodiment of the present invention.
FIG. 10 is a process diagram for a method of manufacturing a noodle including barley powder and leaf extract according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[Preparation Example 1: Preparation and experiment conditions of leaf extracts]

1. Preparation of Mt.

Mori folium, a leaf of M. alba L, was obtained from Bio-Fort Kori Sasa (Pusan, Korea) and from Korea University, Korea (Busan, Korea). Professor Hong. The dried leaves were cut into small pieces, made into fine powder, and then heated in distilled water (50 g / 500 ml) for 3 hours. The extract was filtered twice through Wattman No. 3 filter paper to remove insoluble matter, and the filtrate was lyophilized and then pulverized into fine powder.

The leaf extract was dissolved in distilled water to a concentration of 100 mg / ml, and the stock solution was diluted in the medium to the desired concentration before use.

In addition, Lactobacillus casei was inoculated with the upper leaves which had been fermented for 5 days, and the extract was extracted in the same manner as the above leaf extract to prepare the fermented leaf extract.

2. Cell culture

SW1353 chondrocytes were purchased from the American Type Culture Collection (Manassas, VA, USA).

The cells contained 5% CO2 and humidified at 37 [deg.] C in the presence or absence of leaflets, containing 10% v / v fetal bovine serum, 100 units / ml penicillin and 100 mg / ml streptomycin (Gibco-BRL, Grand Island, NY, USA).

[Experimental Example 1: Test method for leaf extracts]

1. MTT assay

Cell viability was assayed (MMT) using 3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide. Briefly, SW1353 cells were seeded in 6 well plates at a density of 2 * 10 < 5 > cells per well. After 24 hours of incubation, the cells were individually treated with various concentrations of leaf extracts or with 40 ng / ml of IL-l [beta] (R & D Systems Inc., Minneapolis, MN, USA), or the cells were treated with IL- Treated with different concentrations of leaf extracts for 1 hour.

After 24 hours, the medium was removed and MMT working solution (0.5 mg / ml, Sigma-Aldrich Chemical Co., St. Louis, Mo., USA) was added to the culture plates and incubated for 2 hours at 37 [ Respectively.

The culture supernatant was then removed from the wells and dimethylsulfoxide (DMSO, Sigma-Aldrich Chemical Co.) was added to dissolve the formazan crystals.

After shaking, the absorbance of each well was measured at a wavelength of 540 nm with a microplate reader (Dynatech Laboratories, Chantilly VA, USA) and the results were expressed as cell activity with respect to 100% viable and untreated control.

2. Enzyme-linked immunosorbent assay (ELISA)

The inhibitory effect of Mulberry extract on the production of MMPs (MMP-1, MMP-2, MMP-3 and MMP-13) and PGE2 was measured using a commercial ELISA kit (R & D Systems Inc.).

Briefly, cells were pretreated with IL-1β (40 ng / ml), respectively, or with various concentrations of leaf extracts for 1 hour before IL-1β treatment.

After 24 hours, the concentrations of MMPs and PGE2 in the culture medium were measured using selective ELISA kits according to the manufacturer's instructions.

3. RNA isolation and reverse transcription polymerase chain reaction (RT-PCR) analysis.

Total RNA from the cultured cells was isolated using TRIzol reagent (Invitrogen Life Technologies, Carlsbad, Calif., USA) according to the manufacturer's instructions.

cDNA was synthesized with 1 μg of total RNA using AccuPower® RT PreMix (Bioneer, Daejeon, Korea) containing MMLV (moloney murine leukemia virus) reverse transcriptase. CDNAs generated by reverse transcriptase were amplified by PCR using primers purchased from Bioneer [Table 1].

The base sequence of the RT-PCR primer primer order iNOS Forward primer 5'-GTG-AGG-ATC-AAA-AAC-TGG-GG-3 ' Reverse primer 5'-ACC-TGC-AGG-TTG-GAC-CAC-3 ' COX-2 Forward primer 5'-TCA-GCC-ACG-CAG-CAA-ATC-CT-3 ' Reverse primer 5'-GTG-ATC-TGG-ATG-TCA-CG-3 ' MMP-1 Forward primer 5'-CTG-TTC-AGG-GAC-AGA-ATG-TGC-3 ' Reverse primer 5'-TTG-GAC-TCA-CAC-CAT-GTG-TT-3 ' MMP-3 Forward primer 5'-TGC-GTG-GCA-GTT-TGC-TCA-GCC-3 ' Reverse primer 5'-GAA-TGT-GAG-TGG-AGT-CAC-CTC-3 ' MMP-13 Forward primer 5'-GGC-TCC-GAG-AAA-TGC-AGT-CTT-TCT-T- Reverse primer 5'-ATC-AAA-TGG-GTA-GAA-GTC-GCC-ATG- GAPDH Forward primer 5'-CGA-TGC-TGG-GCG-TGA-GTA-C-3 ' Reverse primer 5'-CGT-TCA-GCT-CAG-GGA-TGA-CC-3 '

After amplification, the PCR reaction was electrophoresed on 1% agarose gel and visualized using ethidium bromide (EtBr, Sigma-Aldrich Chemical Co.) staining.

In a parallel experiment, glyceraldehyde-3-phosphate dehydrogenase (GAPDH) was used as an internal control.

4. Protein extraction and western blot analysis

For extraction of total protein, cells were harvested and lysed in lysis buffer [25 mM Tris-Cl (pH 7.5), 250 mM NaCl, 5 mM ethylenediaminetetraacetic acid (EDTA), 1% Nonidet- 40, 1 mM phenylmethylsulfonyl fluoride (PMSF) and 5 mM dithiothreitol (DTT)].

In parallel experiments, nuclear and cytoplasmic proteins were prepared using nuclear extraction reagents (Pierce, Rockford, IL, USA) according to the manufacturer's instructions.

The insoluble material was discarded by centrifugation at 13,000 x g for 20 minutes at 4 ° C.

Protein concentrations were determined using a BioRad protein assay kit (BioRad Laboratories, Hercules, Calif., USA) according to the manufacturer's instructions.

For Western blot analysis, the protein was separated by electrophoresis in a corresponding amount of sodium dodecyl sulfate (SDS) -polyacrylamide gel, and transferred to a nitrocellulose membrane (Schleicher and Schuell, Keene, NH, USA).

After blocking with 5% skimmed milk, the membranes were incubated with the protein specific antibody for 1 hour and then incubated with the appropriate enzyme-conjugated secondary antibody (ELSA) (Amersham Corp., Arlington Heights, IL, USA) And visualized using an enhanced chemiluminescence (ECL) solution (Amersham Corp.) according to the manufacturer's instructions.

Primary antibodies were purchased from Santa Cruz Biotechnology, Inc. (Santa Cruz, CA, USA) and Abcam (Cambridge, UK).

5. Measurement of nitric oxide production

The concentration of nitric oxide in the culture supernatant was determined by measuring the stable oxidation product of nitric oxide, nitrite, using a Griess reagent (Sigma-Aldrich Chemical Co.).

Cell culture conditions were the same as those used for ELISA. After culturing for 24 hours with IL-1 [beta] and / or mulberry extract, 100 [mu] l of each culture supernatant was mixed at the same volume of the grease reagent for 10 minutes at room temperature.

The absorbance was then measured at 540 nm with a microplate reader and the production of nitrous acid was determined by the NaNO ₂ standard curve.

6. Fluorescent antibody method (Immunofluorescence staining)

To detect the potential of NF-κB p65, SW1353 cells were grown in glass coverslips in 6-well plates for 24 hours.

Cells were pretreated with leaf extract (800 μg / ml) for 1 hour before stimulation with IL-1β (40 ng / ml).

After 30 min of incubation, the cells were washed twice with phosphate-buffered saline (PBS), fixed with 3.7% paraformaldehyde, treated with 0.2% Triton X-100, and incubated with 2% bovine serum albumin (bovine serum albumin).

The cells were incubated sequentially with anti-NF-κB p65 antibody and fluorescein isothiocyanate-conjugated Don Chiani-Rabbit immunoglobulin G (IgG, Jackson ImmunoResearch Laboratories, Inc., West Grove, Pa. Respectively.

After washing with PBS, the nuclei were stained with 4'6-diamidino-2-phenylindole (DAPI, Sigma-Aldrich Chemical Co.) and fluorescence was visualized using a fluorescence microscope (Carl Zeiss, Jena, Germany) Respectively.

7. Preparation of complex extract

The extracts A and B of Lactobacillus casei were fermented.

The hot water extract (Extract C), the hydrothermal extract (Extract D), the water extract (Extract E), and the hot water extract of mung bean Extract F) was prepared.

The extracts were then mixed according to the following Table 1 to prepare Examples.

A B C D E F T1 500 - - - - - T2 500 - - - - T3 500 500 - - - T4 - 500 - 500 - - T5 - 500 250 250 - - T6 - 500 100 400 - - T7 - 500 400 100 - - T8 - 500 300 100 100 - T9 - 500 300 100 - 100 T10 - 500 300 100 50 50

(Unit: parts by weight)

[Experimental Example 1: Test results on leaf extracts]

1. SW1353 Effect of leaf extracts on survival of chondrocytes

To evaluate whether the leaf extract had toxic effects on SW1353 cells, cells were treated with various concentrations of leaf extracts for 24 hours.

In the MTT assay, the concentration of mulberry leaf extract did not cause cytotoxicity in SW1353 cells up to 800 g / ml.

On the other hand, the survival rate was remarkably decreased (about 70%, Fig. 1A) at 1000 μg / ml of the leaf extract.

In the subsequent experiments, treatment with IL-1? -Induced SW1353 cells at a concentration of 800 μg / ml or lower also had no adverse effect on cell viability (FIG. 1B).

On the other hand, it was confirmed that the cell survival rate was remarkably excellent when the fermented leaf extract was used, and the survival rate could be maintained at a relatively high level even at 1000 μg / ml (FIG. 2) There is an advantage that it can be provided without side effects.

Therefore, the concentration of leaf extract was applied to the remaining experiment within 800 ㎍ / ml.

2. Inhibition of IL-1β induced production of MMP-1 and MMP-13 in SW1353 chondrocytes

The above leaflet extract inhibits IL-1β induced production of MMP-1 and MMP-13 in SW1353 chondrocytes.

Various MMPs are involved in both physiological collagen conversion in cartilage and matrix degradation in cartilage arthritis. Therefore, in order to investigate the inhibitory effect of Mulberry leaf extract on the production of IL-1? -Induced MMPs, SW1353 cells were stimulated with IL-1β (40 ng / ml) for 24 hours in the presence or absence of leaf extract, Was detected in the culture supernatant using ELISA.

Increased release of MMPs (MMP-1, MMP-2, MMP-3 and MMP-13) was detected in the culture supernatant after stimulation with IL-1β (FIG. 3).

However, pretreatment of SW1353 cells with leaf extract resulted in a concentration-dependent decrease in the production of IL-1β stimulating collagenase, for example, MMP-1 and MMP-13. However, MMP-2 (gelatinase A) or MMP-3 (stromelysin) was comparable to levels found in untreated cells.

3. IL-1? Of MMP-1 and MMP-13 in SW1353 chondrocytes Suppress inducible expression

The above leaf extract inhibits IL-1β induced expression of MMP-1 and MMP-13 in SW1353 chondrocytes.

In order to evaluate the effect of mulberry leaf extract on IL-1β induced expression of MMPs in SW1353 cells, the cells were treated with IL-1β alone or at different concentrations of mulberry extract for 24 hours.

RT-PCR and immunoblot image analysis showed that the level of all MMPs was significantly increased in SW1353 cells treated with IL-1β alone compared to levels detected in untreated cells (FIG. 4).

4. Inhibition of production of IL-1β-induced nitric oxide and PGE2 in SW1353 chondrocytes

The above leaflet extract inhibits the production of IL-1? -Induced nitric oxide and PGE2 in SW1353 chondrocytes.

Since inflammatory mediators, such as nitric oxide and PGE2, are well known to play an important role in the progression of cartilage destruction in arthritis, the concentration of nitric oxide and PGE2 in IL-1β stimulated SW1353 cells The effect was measured.

To confirm the effect of the leaf extract on the concentration of nitric oxide and PGE2 produced by SW1353 cells, the treated cell culture supernatants were collected and each treated with a grease reagent and an ELISA.

Treatment of SW1353 cells with IL-1? Alone significantly increased the concentrations of nitric oxide and PGE2 as compared to the control (FIGS. 5A and B).

However, mulberry leaf extract significantly reduces the release of nitric oxide and PGE2 from IL-1? -Suced SW1353 cells in a concentration dependent manner in the range of 200 to 800 μg / ml.

5. IL-1β induced iNOS and COX-2 expression in SW1353 chondrocytes

The above leaflet extract decreases IL-1? -Induced iNOS and COX-2 expression in SW1353 chondrocytes.

Next, RT-PCR and western blot analysis were performed to determine whether inhibition of nitric oxide and PGE2 production by mulberry extracts in IL-1β stimulated SW1353 cells associated with reduced concentrations of iNOS and COX-2 expression .

The results indicate that IL-1β-induced increase in iNOS and COX-2 mRNA levels is inversely related to mulberry leaf extract in a concentration-dependent manner (Figure 6A)

In parallel experiments, elevated protein concentrations of iNOS and COX-2 were reduced due to stimulation by IL-1 [beta] (Fig. 6B)

These results indicate that iNOS and COX-2 reduced expression at the transcriptional level contributes to the inhibitory effect of IL-1β-induced oxidative nitrogen and PGE2 on the mulberry leaf extract.

6. Blocking nuclear translocation of IL-1β-induced NF-κB in SW1353 chondrocytes

The leaf extract inhibits nuclear translocation of IL-1β-induced NF-κB in SW1353 chondrocytes.

Many studies indicate that IL-1β-induced NF-κB activation is involved in the upregulation of MMPs, iNOS and COX-2 transcriptional activity.

Therefore, whether or not the inhibitory effect of mulberry leaf extract on IL-1β induced activation of MMPs, iNOS and COX-2 mediated through the inhibition of NF-κB signaling was determined by measuring the nuclear potential of NF-κB.

Treatment of IL-1? Improved nuclear accumulation of NF-κB protein within 30 minutes and involved degradation of IκB-α in the cytoplasm (FIG. 7A).

However, leaf extract and pretreatment reduced the nuclear accumulation of IL-1β-induced NF-κB and the degradation of IκB-α compared to cells treated with IL-1β alone.

Immunofluorescence images also showed that the nuclear potential of NF-κB P65 was strongly induced after stimulation with IL-1β and cells, and that the shift in nuclear NF-κB P65 was completely eliminated after the mulberry extract and cell pretreatment. 7B)

These results indicate that the extracts of Mulberry leaf can inhibit IL-1β-induced NF-κB activation in SW1353 cells through inhibition of IκB degradation and nuclear translocation of NF-κB.

7. Inhibition of IL-1β-induced activation of p38 MAPK in SW1353 chondrocytes

The leaf extract inhibits IL-1β-induced activation of p38 MAPK in SW1353 chondrocytes.

Since it is well known that the MAPKs pathway is highly involved in the expression of IL-1β-induced MMPs and inflammatory mediators, we investigated whether the inhibitory effects of the mulberry leaf extract were mediated by MAPKs signaling cascades in their expression.

Western blot analysis confirmed that IL-1? Treatment improves the phosphorylation of JNK, p38 MAPK and ERK in the experimental system without affecting total protein concentration (Fig. 8A).

Therefore, we evaluated the effect of Mulberry leaf extract on IL-1? -Induced phosphorylation of MAPKs in SW1353 cells.

The results showed that IL-1β stimulation activity of p38 MAPK was greatly reduced near the control level in a concentration-dependent manner by the leaf extract and pretreatment, but there was no such effect on the activity of JNK and ERK (FIG. 8B) .

The results suggest that the inhibition of IL-1β-induced p38 MAPK activation by leaf extracts may play a role in the observed cartilage protection potential of IL-1β-stimulated SW1353 cells.

8. Evaluation of Sensory Evaluation of Combined Extracts

The above complex extracts T1 to T10 were prepared as a beverage, and a sensory evaluation was performed on 20 adult male and female. The sensory evaluation was evaluated by an index of 1 to 10 according to taste and flavor based on flavor and taste, and classified by an average index. The results are shown in Table 2. (The higher the number is, the higher the palatability will be)

T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 incense 2 2 4 4 7 6 9 9 9 10 flavor 3 2 2 3 4 5 5 7 7 9 Purity 2.5 2 3 3.5 5.5 5.5 7 8 8 9.5

(Unit: index)

Referring to Table 2 above, the leaf extract has a tasty flavor and does not have a palatable flavor. The fermentation shows that the cytotoxicity is reduced but the flavor is not increased.

In addition, the flavor of the fermented upper leaves was not removed by fermented syrup extract alone, and almost no fermented syrup extract was used.

 In addition, it was confirmed that the flavor of beverage was high and the taste was high when the extract was used.

Accordingly, the combined extract can provide a preventive or ameliorative effect of arthritis caused by IL-1β including a leaf extract, and can be provided as a food or a functional food having high palatability and easy to be supplied.

[Preparation Example 2: Preparation of barley surface]

In order to confirm the effect of the production method of barley noodles containing barley according to the present invention, barley was prepared as described in Table 4 below. The specific steps were carried out in the order of the method for producing barley noodles containing barley disclosed in the specification of the present invention.

fair Example 1 S1: Pulverized dried barley (moisture content 13% by weight or less) to produce barley powder.
S2: divided into first barley flour (1000 to 2000 mesh), second barley flour (300 to 800 mesh) and third barley flour (100 to 300 mesh).
S3: First barley powder + water, 50 to 90 占 폚, 1500 to 5500 rpm stirring (first kneading)
S4: 1st kneading + second barley powder, 30 ~ 50 ℃, 1000 ~ 3500 RPM stirring (2nd kneading)
S5: 2nd kneading + third barley powder, 15 ~ 40 占 폚, 300 ~ 1000 RPM stirring (Article 3 kneading)
≪ S3 to S5: first barley flour: second barley flour: third barley flour = 100: 20: 3 >
S6: Cropping, 0 to 10 ° C, aging for 10 to 30 hours
S7: aged Article 3 kneading + refined salt, 50 ~ 80 캜, 800 ~ 2000 rpm stirring (barley dough)
S8: Barley powder dough is wrapped in paper and squeezed, 2 ~ 5 ℃, 18 ~ 72 hours
S9: Rolling at 25 to 45 DEG C (manufactured by the first stage)
S10: Rolling at 60 to 70 占 폚 (manufactured by a second side)
S11: The second side is aged at 0 to 10 ° C for 10 to 80 hours
S12: second side face 50 to 99% by weight immersion in ethanol
S13: Second side face 0 ~ 3 ℃, aged 18 ~ 72 hours Example 2 The steps S3 to S5 in Example 1 were changed to <First barley powder: Second barley powder: Third barley powder = 100: 40: 7>. The remaining process conditions were the same as in Example 1 Example 3 The steps S3 to S5 in Example 1 were changed to <first barley powder: second barley powder: third barley powder = 100: 7: 0.5>, and the remaining process conditions were the same as in Example 1 Example 4 In the first to the step S8, the pieces of the bamboo flour were inserted into the dough of the barley flour,
The remaining process conditions were the same as in Example 1 Example 5 In Example 3, the safflower seed oil was applied to the second surface zone after step S12, the surface aging process was added at 5 DEG C for 60 to 80 hours, and the remaining process conditions were the same as in Example 1 Example 6 The filtrate was separated by immersing the seaweed, plantain, and pearl (3: 1: 3 weight ratio) in ethanol into ethanol in the step 4 of Example 4. The ethanol was immersed in the separated filtrate, dried by cold air drying, Same as Example 1 Comparative Example 1 In Example 1,
S2: First barley powder (1000 to 2000 mesh)
Steps S3 to S5 are omitted, and in Step S6, the first dough is squeezed and aged
The remaining process conditions were the same as in Example 1 Comparative Example 2 In Example 1,
The steps S3 to S5 were omitted, and the first barley powder, the second barley powder, and the third barley powder were mixed at a mixing ratio of 100: 20: 3, followed by mixing with water at a temperature of 50 to 90 DEG C and 1500 to 5500 RPM to produce a batter In S6, the dough is used.
The remaining process conditions were the same as in Example 1 Comparative Example 3 In Example 1,
Step S6 is omitted, and the remaining process conditions are the same as in Embodiment 1 Comparative Example 4 In Example 1,
Step S7 is omitted, and the remaining process conditions are the same as in Embodiment 1 Comparative Example 5 In Example 1,
Step S8 was omitted, and the remaining process conditions were the same as in Example 1 Comparative Example 6 In Example 1,
Step S10 is omitted, and a face zone is produced by one rolling process. The remaining process conditions are the same as in Embodiment 1 Comparative Example 7 In Example 1,
Step S12 is omitted, and the remaining process conditions are the same as in Embodiment 1

[Experimental Example 2: Evaluation on Examples and Comparative Examples]

Examples and Comparative Examples were prepared according to the method as described in Table 4 above, and noodle fit tests were conducted for the Examples and Comparative Examples. The noodle fit test was performed to assess whether the surface was finished by evaluating the surface formation, the surface, and the strength of the surface, and the results are shown in Table 5 below.

evaluation Remarks Example 1 fitness Surface formation, surface thickness, surface cracking, strength normal Example 2 Somewhat unsuitable Surface formation, irregular thickness of surface, high surface cracking, low strength Example 3 Somewhat unsuitable Surface formation, irregular thickness of surface, high surface cracking, low strength Example 4 fitness Surface formation, surface thickness, surface cracking. Good strength Example 5 fitness Surface formation, surface thickness, no surface cracking. Very good strength Example 6 fitness Surface formation, surface thickness, no surface cracking. Very good strength Comparative Example 1 incongruity No faceplate formation Comparative Example 2 incongruity No faceplate formation Comparative Example 3 Somewhat unsuitable Surface formation, irregular thickness of surface, high surface cracking, low strength Comparative Example 4 incongruity Broken surface formation, irregular thickness of surface, high surface cracking, very low strength Comparative Example 5 incongruity Broken surface formation, irregular thickness of surface, high surface cracking, very low strength Comparative Example 6 incongruity Broken surface formation, irregular thickness of surface, high surface cracking, very low strength Comparative Example 7 Somewhat unsuitable Surface formation, surface irregularity, surface cracking, and very low strength

Referring to Table 5, it can be seen that, in the case of the comparative example, a face sheet itself is not formed or a broken face sheet is formed. This indicates that the barley itself has a considerably low viscosity, so that it is difficult to form the cotton bar itself unless the method of manufacturing barley noodles containing barley according to the present invention is used.

In addition, referring to Examples 1 to 6, it is possible to form a cotton sheet while using only barley, and in particular, in Examples 1 and 3 to 6, there is no crack on the surface and the strength is normal or excellent, .

[Experimental Example 3: Sensibility Evaluation of Examples and Comparative Examples]

The noodles prepared according to Examples and Comparative Examples 3 and 7 were boiled to make bibimbap noodles, except for Comparative Examples 1, 2, 4, 5 and 6, which were judged to be unsuitable in Experimental Example 2 above.

In order to evaluate the palatability, 30 randomly selected noodles were divided into 1 to 3 groups according to the evaluation and sampling of the non-bean noodles, 10, the elasticity, flavor and texture of the surface were evaluated. The average values of the index values were calculated and shown in the following Table 6. The palatability was calculated as an average value of the elasticity, flavor and texture index of the surface. On the other hand, the higher the number is, the better the effect is.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 3 Comparative Example 4 Breakage during cooking none has exist has exist none none none has exist has exist Elasticity of cotton 7.1 4.1 3.3 8.9 9.1 9.7 2 3.4 Flavor 6.9 6.2 4.7 6.7 7.9 8.4 4.6 6.7 Texture 7.2 3.1 1.6 8.1 8.7 9.4 4.5 2.9 Purity 7.1 4.5 3.2 7.9 8.6 9.2 3.7 4.3

Referring to Table 6, it can be seen that Examples 1 and 4 to 6 exhibit high palatability and can be utilized as a cotton article. In particular, in Examples 4 to 6, palatability is remarkably high.

Therefore, according to the method for producing barley noodles containing barley according to the present invention, it is possible not only to mix wheat flour and other cereals, or to mix other enzymes or synthetic additives, It is possible to provide a barley having high palatability.

[Preparation Example 3: Preparation of barley surface containing leaf extracts]

The barley surface was prepared according to the method described in the following Table 7 according to the method of producing the noodle extract and the noodles containing the barley according to the present invention.

fair Example 7 C1 to C2: Preparation of the leaf extract of Preparation Example 1 and dilution with water to 5% by weight
S1: Pulverized dried barley (moisture content 13% by weight or less) to produce barley powder.
S2: divided into first barley flour (1000 to 2000 mesh), second barley flour (300 to 800 mesh) and third barley flour (100 to 300 mesh).
S3: First barley powder + 5% by weight diluted mulberry leaf extract in water, 50 to 90 占 폚, 1500 to 5500 rpm stirring (first kneading)
S4: 1st kneading + second barley powder, 30 ~ 50 ℃, 1000 ~ 3500 RPM stirring (2nd kneading)
S5: 2nd kneading + third barley powder, 15 ~ 40 占 폚, 300 ~ 1000 RPM stirring (Article 3 kneading)
&Lt; S3 to S5: first barley flour: second barley flour: third barley flour = 100: 20: 3 >
S6: Cropping, 0 to 10 ° C, aging for 10 to 30 hours
S7: aged Article 3 kneading + refined salt, 50 ~ 80 캜, 800 ~ 2000 rpm stirring (barley dough)
S8: Barley powder dough is wrapped in paper and squeezed, 2 ~ 5 ℃, 18 ~ 72 hours
S9: Rolling at 25 to 45 DEG C (manufactured by the first stage)
S10: Rolling at 60 to 70 占 폚 (manufactured by a second side)
S11: The second side is aged at 0 to 10 ° C for 10 to 80 hours
S12: second side face 50 to 99% by weight immersion in ethanol
S13: Second side face 0 ~ 3 ℃, aged 18 ~ 72 hours

[Experimental Example 4: Facial Evaluation for Example 7]

Suitability evaluation was performed on the cotton fabric prepared according to Example 7 and Comparative Example 8 with the same invention as Experimental Example 2, and the results are shown in Table 8 below.

evaluation Remarks Example 7 fitness Surface formation, surface thickness regularity, no surface cracks, strength normal

Referring to Table 8, according to Example 7, it can be confirmed that cotton yarn made of barley is formed, cotton yarn is formed, there is no surface cracking, and the yarn is suitable for use as a cotton yarn, It was found that the surface cracking of the surface layer was alleviated when the diluted mulberry leaf extract was used in the preparation of the first kneading dough.

[Experimental Example 5: Sensitivity to Example 7 and Comparative Example 8

The sensory evaluation of Example 7 and Comparative Example 8 was carried out in the same manner as in Experimental Example 3, and the results are shown in Table 9 below.

Example 1 Example 7 Breakage during cooking none none Elasticity of cotton 7.1 8.0 Flavor 6.9 9.4 Texture 7.2 8.1 Purity 7.1 8.5

Referring to Table 9, in Example 7, not only the cut-off of the surface was improved but also the smell of the surface and the aroma of the upper leaves were well mixed with the barley, and the flavor of the barley and the fragrance of the leaf- And it was confirmed that the degree of preference was increased. Also, it was confirmed that the elasticity of the face was increased and the elasticity of the noodle including the barley was reinforced, so that a more chewy texture could be obtained.

Therefore, according to the present invention, it is possible to provide an anti-inflammatory effect together with noodles having a considerably high purity of barley, and thus it is possible to provide a noodle with excellent palatability due to anti-inflammatory function, high flavor and texture. Therefore, it is a food having anti-inflammatory function and can be easily applied to various kinds of cotton dishes. It can also contribute to enhance the demand for barley with high palatability and anti-inflammatory function.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (9)

A step of preparing an upper leaf extract to produce a leaf extract by pulverizing the dried leaf and extracting the pulverized leaf with a solvent;
A step of preparing a leaf extract for artificial kneading in which the leaf extract is diluted with water so that the leaf extract is contained in an amount of 0.1 to 10% by weight;
Drying the barley so as to have a water content of 15% by weight or less and pulverizing the dried barley to produce barley flour;
A first barley flour having a grain size of 1000 to 2000 mesh; A second barley flour having a grain size of 300 to 800 mesh and a third barley flour having a grain size of 100 to 300 mesh;
Mixing the first barley flour and the upper leaf extract for kneading, and maintaining the temperature at 50 to 90 캜, and stirring the kneaded mixture at 1500 to 5500 RPM to prepare a first preparation dough;
Mixing a second barley flour with the first flour dough, and mixing the second flour dough with stirring at 1000 to 3500 RPM while maintaining the temperature at 30 to 50 ° C;
Mixing the third barley flour with the second barley flour, and stirring the flour at 300 to 1000 RPM while maintaining the temperature at 15 to 40 ° C to produce a third batter;
A first ripening step of inserting the third dough into a compression mold, pressing and aging the third dough for 10 to 30 hours while maintaining the temperature at 0.1 to 10 ° C;
A barley flour dough producing step of mixing the refined salt into the aged third dough and stirring the flour at 800 to 2000 RPM or more while maintaining the temperature at 50 to 80 캜;
A second ripening step of wrapping the barley dough with paper, pressing the barley dough in a compression mold, and aging the barley dough for 18 to 72 hours while maintaining the temperature at 2 to 5 ° C;
A first facet producing step of rolling the aged barley dough while heating to 25 to 45 캜 to form a first facet;
A second face plate manufacturing step of rolling the first face plate while heating to 60 to 70 캜 to form a second face plate;
A third aging step of aging the second face plate for 10 to 80 hours while maintaining the temperature at 0.1 to 10 ° C;
An ethanol immersion step of immersing the second surface zone, which has undergone the third aging step, in 50 to 99 wt% of ethanol and drying;
And a fourth aging step of aging the second face plate having been subjected to the ethanol immersion step for 18 to 72 hours while maintaining the temperature at 0.1 to 3 ° C,
10 to 30 parts by weight of the second barley powder and 1 to 5 parts by weight of the third barley powder are contained in 100 parts by weight of the first barley powder,
A method for producing noodles comprising barley powder and leaf extract. The method according to claim 1,
Wherein the second aging step is a step of aging the barley dough for 18 to 72 hours by inserting a mulberry tree therein,
And removing the pine tree from the barley dough before the step of manufacturing the first face plate
A method for producing noodles comprising barley powder and leaf extract. 3. The method of claim 2,
Between the ethanol immersion step and the fourth aging step,
Applying a safflower oil to the second face plate, and aging the mixture for 60 to 80 hours while maintaining the temperature at 0.1 to 10 ° C.
A method for producing noodles comprising barley powder and leaf extract. The method of claim 3,
In the ethanol immersion step, the ethanol is obtained by immersing the seaweed, plantain and fungus, and separating the filtrate.
The drying is carried out by cold air drying
A method for producing noodles comprising barley powder and leaf extract. The method according to claim 1,
Wherein the solvent is selected from the group consisting of water, an alcohol having 1 to 6 carbon atoms, and a mixed solvent thereof,
A method for producing noodles comprising barley powder and leaf extract. The method according to claim 1,
In the step of preparing the topical extract, the solvent is selected from the group consisting of water, an alcohol having 1 to 6 carbon atoms and a mixed solvent thereof,
Which has an anti-inflammatory effect
A method for producing noodles comprising barley powder and leaf extract. The method according to claim 6,
The upper leaves may be selected from the group consisting of Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum bifidobacterium, Bifidobacterium bifidobacterium, Bifidobacterium bifidum, breve bifidobacteria, and Lactobacillus acidophilus, which have been fermented by inoculation of at least one selected from the group consisting of:
A method for producing noodles comprising barley powder and leaf extract. The method according to claim 6,
In the step of preparing the soil extract for artificial kneading, the soil extract for artificial kneading may be prepared by diluting the top soil extract to 0.1 to 10% by weight of the top soil extract, adding the extract of hot spring water, And mixtures thereof. &Lt; RTI ID = 0.0 &gt;
A method for producing noodles comprising barley powder and leaf extract. A noodle produced by a method for producing a noodle including the barley powder and the extract of the uppermost leaf according to any one of claims 1 to 8 and having an anti-inflammatory effect.

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