KR101912110B1 - Method of manufacturing noodles using Dendropanax morbifera extract - Google Patents

Abstract

The present invention relates to a method for producing noodles using an extract of Hwangchujang, which comprises mixing and kneading water with a raw material comprising Hwangchujang extract, cereal flour and salt, and kneading; Molding and shaping the kneaded raw material; A drying step of drying the molded material; And cutting the dried material, wherein the raw material is composed of 25-34.5 wt% of the extract of Hokutogi, 65-74.5 wt% of grain powder, and 0.03-0.5 wt% of salt, and water is added to the raw material in a ratio of 1: 2 To 1: 4 by weight, wherein the extract of Hwigulnyeo tree is prepared by cutting the dried Hwangwoo tree; Dipping the cut woodwort at 100 to 105 DEG C for 30 to 40 minutes; A fermentation step of fermenting Hwangjil tree at 55 ~ 65 ℃ for 5 ~ 7 hours; A first step of mixing 30 ~ 40 times of water with 110 ~ 115 캜 for 3 ~ 4 hours to mix the fermented yellowtail tree with water; A second step of adding 5 to 7 times of water to the wood of Hwangryeok and further maintaining the temperature at 95 to 105 캜 for 3 to 4 hours; A third extraction step of keeping the second extract at 110 to 115 ° C for 2 to 3 hours; A first aging step in which the third extract is aged at 80 to 90 ° C for 3 to 4 hours; And a second aging step of aging the primary aged undiluted solution at room temperature for 4 to 5 hours to produce an extract of Huangchuang tree.

Description

Technical Field [0001] The present invention relates to a method for producing noodles using dill pepper extract of Dendropanax morbifera,

The present invention relates to a method for producing noodles using an extract of Hokkaido, and more particularly, to a method for efficiently extracting an extract of Hokkaido, and using the noodles containing the same.

In general, noodles refers to a mixture of wheat flour and a suitable amount of water to produce a kneaded material having a certain thickness. The quality of noodles is assessed by the quality of the quality, the texture of the surface at the time of eating, and the color of the noodle itself. The quality of the noodles varies depending on the characteristics of the ingredients, the content of the ingredients, and the drying method. These noodles are not only simple, delicious, but also cheap, making them popular among the general public. However, since conventional noodles use only flour, there is a lack of nutrition compared to other foods.

Dendropanax trifidus (Thunb.) Makino ex. H. Hara) has more than 30 species worldwide. It is about 15m in height. The young branch is green and has no hairs. Leaves are alternate, ovate or oval. Leaves are alternate phyllotaxis, The edge is flat, but in young trees it is divided into three to five and features sawtooth.

When yellowish wood cuticles are cut, a yellow liquid (emulsion) comes out. It is called Huachil, and it is traditionally used as furniture paint, metal and leather paint.

It has been known that such woody trees are effective in improving blood, improving liver function, antioxidant activity, improving immunity, and nervous stability upon ingestion.

Therefore, it is required to develop the manufacturing technology of noodles having good elasticity and good texture while utilizing the good effect of Hwangchil.

Patent Document 1: Korean Patent Publication No. 2014-0131617 Patent Document 2: Korean Patent No. 1324940

It is an object of the present invention to provide a noodle with improved elasticity and spreadability.

It is also an object of the present invention to provide noodles that are beneficial to health while improving taste and flavor.

In order to accomplish the above object, the present invention provides a method for producing a dough comprising the steps of mixing and kneading water and kneading the raw material comprising the extract, Molding and shaping the kneaded raw material; A drying step of drying the molded material; And a cutting step of cutting the dried material, wherein the raw material is composed of 25-34.5 wt% of the extract of Hokutogi wood, 65-74.5 wt% of grain powder, and 0.03-0.5 wt of salt, and water is added to the raw material in a ratio of 1: 1: 4 weight ratio, wherein the extract of Hwigulnyeo tree is prepared by cutting the dried Hwangwoo tree; Dipping the cut woodwort at 100 to 105 DEG C for 30 to 40 minutes; A fermentation step of fermenting Hwangjil tree at 55 ~ 65 ℃ for 5 ~ 7 hours; A first step of mixing 30 ~ 40 times of water with 110 ~ 115 캜 for 3 ~ 4 hours to mix the fermented yellowtail tree with water; A second step of adding 5 to 7 times of water to the wood of Hwangryeok and further maintaining the temperature at 95 to 105 캜 for 3 to 4 hours; A third extraction step of keeping the second extract at 110 to 115 ° C for 2 to 3 hours; A first aging step in which the third extract is aged at 80 to 90 ° C for 3 to 4 hours; And a second aging step of aging the primary aged undiluted solution at room temperature for 4 to 5 hours to produce an extract of Huangchuang tree.

According to the present invention, wheat protein powder, guar gum, polyphosphate and rice bran extract are added in the first aging step, and 0.05 to 0.1 part by weight of wheat protein powder, 0.01 to 1 part by weight of guar gum, 0.05 to 1 part by weight of a polyphosphate, and 1 to 3 parts by weight of a rice bran extract.

According to the present invention, there is also provided a method for producing noodles using the extract of Wolgok tree, wherein the extract of Wolgok tree extract is cut to a size of 50 to 70 mm by using leaves, stem, and woody material in the cutting step.

According to another aspect of the present invention, there is provided a method for producing noodles using the extract of Hwacheon-myeon, wherein the grain flour is mixed with wheat flour, at least one of corn, potato starch and rice flour.

Also, according to the present invention, there is provided a method for producing noodles using the extract of Wolgok tree, which comprises adding an aging step after the mixing and kneading steps.

According to the present invention, there is also provided a method for producing noodles using the extract of Wolgok tree, wherein the thickness of the face produced in the face forming step and the molding step is 0.5-2 mm.

According to the present invention, the moisture content of the noodles after the drying step is 12-14%.

According to the present invention, noodles can be produced by effectively extracting the extract of Hwangchil-myeon.

In addition, the method of producing noodles using the extract of U. chrysanthemum according to the present invention has an effect of enhancing the extensibility, elasticity and texture of noodles when the noodles are manufactured by incorporating the extract of U. chrysanthemum.

In addition, the method for preparing noodles using the extract of the present invention is effective in improving the physiological activity of the extract by adding an improving agent to the extract of the extract, and the noodles of the noodles are excellent in texture, softness, elasticity and elongation. It gives unique texture and texture.

In addition, when the noodle prepared by the method of producing noodles according to the present invention is consumed, the effective component of the noodle is superior to the noodle as it is in the noodle, and has excellent effect such as a hangover solution as a component of the extract.

FIG. 1 is a view illustrating a manufacturing process for producing noodles using the extract of Hwangcholguk tree according to an embodiment of the present invention.
FIG. 2 is a flow chart showing a manufacturing process of an extract of Hokkaido japonica according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. First, it should be noted that, in the drawings, the same components or parts have the same reference numerals as much as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

The terms " about ", " substantially ", etc. used to the extent that they are used herein are intended to be taken to mean an approximation of, or approximation to, the numerical values of manufacturing and material tolerances inherent in the meanings mentioned, Accurate or absolute numbers are used to help prevent unauthorized exploitation by unauthorized intruders of the referenced disclosure.

FIG. 1 is a view illustrating a manufacturing process for producing noodles using the extract of Hwangcholguk tree according to an embodiment of the present invention. FIG. 2 is a flow chart showing a manufacturing process of an extract of Hokkaido japonica according to an embodiment of the present invention.

In the present invention, mixing and kneading the raw material with water and kneading; Molding and shaping the kneaded raw material; A drying step of drying the molded material; And a cutting step of cutting the dried material.

Also, the raw material is composed of 25 to 34.5 wt.% Of Hwangchuang Extract, 65 to 74.5 wt.% Of grain powder and 0.03 to 0.5 wt.% Of salt, and water is mixed in the weight ratio of 1: 2 to 1: 4 to the raw material.

The extract can be prepared by a special process, comprising the steps of: pulverizing dried woody wood; A step of mixing the water to the wood of yellowing and firstly heating it; Adding water to the mixture of woody plants and secondary heating them; A primary aging step of aging the heated stock solution; A secondary aging step in which the aged raw solution is further aged; And a third stage of aging at room temperature.

Dried yellowing wood is prepared and cut to a size of 50 to 70 mm. The above-mentioned Yellowing can be used by taking all the leaves, stems, and woody parts uniformly. It is preferable that the ratio is 4: 2: 4 by weight of leaves, stem and wood.

The cut wood is steamed at 100 ~ 105 ℃ for 30 ~ 40 minutes. It is steamed in the leaves and stalks of Hwangchu-jinja tree so that the Hwangchil-jae can easily escape.

And the fermentation process is carried out after steamed Hwangchulmyeong. The Hwangchulchum can be fermented at 55 ~ 65 ℃ for 5 ~ 7 hours.

In addition, water is mixed and concentrated to obtain the extract of Hwangchu-myeon. The mixture is mixed with water 30 ~ 40 times compared with Hwangchil-myeon and maintained at 110 ~ 115 ℃ for 3 ~ 4 hours to obtain the extract. step)

Water is added to the first extract of Hwangchujang extract to heat it, and the water is added to the Hwangchil tree 5 to 7 times and mixed at 95 ~ 105 ℃ for 3 ~ 4 hours to obtain second extract Extraction step)

The extracted second extract is further maintained at 110 to 115 ° C for 2 to 3 hours to obtain a third extract. (Third extraction step)

Further, the extract is further aged at 80 to 90 ° C for 3 to 4 hours (primary aging step).

On the other hand, in the first aging step, a modifying agent may be added, and wheat protein powder, guar gum, polymerized phosphate, and rice bran extract may be added. By adding them, the physiological activity of the extract can be increased, and the noodles can have a good texture, texture and noodles with excellent texture, softness, elasticity and extensibility.

The added amount is preferably 0.05 to 0.1 part by weight of wheat protein powder, 0.01 to 0.05 part by weight of guar gum, 0.5 to 1 part by weight of polymerized phosphate and 1 to 3 parts by weight of rice bran extract, relative to 100 parts by weight of the third extract.

The wheat protein powder is intended to improve the surface quality, and gluten enters into the noodles, and the gluten does not digest well and gives a feeling of being hollow when ingested.

Therefore wheat protein powder activates gluten and improves noodle quality, which helps to digest well during ingestion.

The wheat protein powder is obtained by germinating wheat, drying it and pulverizing it Can be obtained.

It also plays a role of preventing the spreadability by strengthening the texture of the noodles in the role of guacamole.

In addition, the polymerized phosphate has an effect of enhancing the extensibility of the surface to make the surface coagulate, thereby increasing the palatability.

In addition, the rice bran extract is obtained by using rice bran, and the rice bran extract serves to smooth the surface.

After the first aging, the extract is further aged for 4 to 5 hours at room temperature (secondary aging step). In this way, the extract can be obtained by extracting the solid component to obtain only the liquid.

On the other hand, in the present invention, grain flour is basically used, and additional cereal grains may be mixed therein.

The wheat flour may be wheat flour commonly used in the art, for example, gravity flour or high flour, preferably gravure flour.

In grain flour, corn, potato starch, rice flour, buckwheat flour, acorn powder, etc. may be added to the flour according to the consumer's preference.

The mixed cereals may include corn, potato starch, rice flour, buckwheat flour and acorn powder in an amount of 5 to 30 parts by weight based on 100 parts by weight of the flour. The grain powder serves to complement the taste and texture of the noodles.

Although the kind of the salt is not particularly limited, it is preferable to use a purified salt, a sun salt, or a mixture thereof, and the salt has an effect of softening the surface and improving the taste of the noodles.

Further, in the production process of the present invention, after the compounding and kneading step, the mixture may be further kneaded and then aged. The aging of the dough is not so different from the conventional method of producing noodles. The dough may be aged at room temperature for about 30 minutes to 90 minutes after kneading the mixture for a predetermined time by hand or kneading the mixture.

After kneading, the present invention undergoes a facet and a forming step. In the facet and forming step, the kneaded raw material is passed through a roller, and the kneaded product is extrusion-molded to obtain a molded product.

The extrusion temperature for extruding the kneaded raw material is 40 to 70 캜, whereby a molded product can be obtained, and a face sheet can be prepared by thickness through a face machine.

The thickness of the face produced in the face forming and molding step may be 0.5-2 mm, depending on the preference.

After the noodles and the molding step, the noodles are transferred to a drying step, and the noodles are transferred to a swab and dried to a certain moisture content. The water content is preferably 12-14%.

Dried noodles can be cut to a certain length, and the noodles can be completed by wrapping the cut noodles according to the packaging unit. (Foundation stage)

Hereinafter, embodiments of the present invention will be described in detail.

Example  One

Woodwort  Extract preparation

Cut dried leaves, stems, and woods to a size of about 5 mm.

The cut wood is steamed at 100 ~ 105 ℃ for about 30 minutes. (Steaming step)

Steamed wood is fermented at about 60 ° C for 5 hours.

To mix fermented yellowtail wood with water, water is mixed about 30 times and kept at about 110 ° C for 3 hours for primary extraction.

In addition, water is further mixed with water 5 times higher than that of wildflower, and the mixture is maintained at about 100 캜 for 3 hours to obtain a secondary extract.

The second extract is maintained at 110 DEG C for 2 hours to obtain a third extract.

Thereafter, the third extract is first aged at 85 캜 for 3 hours, and a modifier is added at the first aging. To 100 parts by weight of the third extract, 0.1 part by weight of wheat protein powder, 0.05 part by weight of guar gum, And 2 parts by weight of rice bran extract.

Wheat protein powder is obtained by germinating wheat, followed by drying and grinding.

Then, the primary aged undiluted solution is aged at room temperature for 4 hours, and only the liquid is separated to obtain an extract of Hwangchil.

Noodle manufacturing

Noodles can be prepared by using the extract of Huangchu tree,

The preparation of the raw material is made up of 30 wt% of the extract of Hwangchil-myeon, 69.7 wt% of grain powder, and 0.3 wt% of salt, and water is blended in a weight ratio of 1: 2 to the raw material.

The grain powder was prepared by mixing 2 parts by weight of rice flour and 5 parts by weight of potato starch with 100 parts by weight of wheat flour.

The blended raw materials are kneaded, aged for about 30 minutes after the kneading, and the kneaded product can be extruded and kneaded, which can be kneaded to a size of about 1 mm. After the noodle and molding step, the moisture content is about 12% through the drying step.

Comparative Example  One

Noodles were prepared in the same manner as in Example 1 except that grain powder and salt were used without extracting Hwacheon-gil. That is, 99.7% by weight of grain powder and 0.3% by weight of salt were constituted.

The noodles prepared in Example 1 and Comparative Example 1 were boiled in boiling water, rinsed in cold water, and sprinkled with a little seasoning to 30 men and women. After eating, the elasticity, texture, spreadability, and preference were evaluated by the five-point scale as described below.

division Example 1 Comparative Example 1 Resilience 4.2 3.5 Texture 4.5 3.5 Spreadability 4.5 3.2 Likelihood 4.5 3.5

As can be seen from the above Table 1, it was confirmed that all of the elasticity, texture, spreadability and preference were much better than those not containing the extract.

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 inventions. Will be clear to those who have knowledge of.

Claims (7)

Blending and kneading the water with the raw material of the Hwangchil tree extract, the grain powder and the salt and kneading;
Molding and shaping the kneaded raw material;
A drying step of drying the molded material;
And a cutting step of cutting the dried material,
The raw material is composed of 25 to 34.5% by weight of the extract of Hokutogi tree, 65 to 74.5% by weight of grain powder and 0.03 to 0.5% by weight of salt, water is mixed in the ratio of 1: 2 to 1: 4 by weight,
The above extract of Huchulchii extract
Cutting the dried woody wood;
Dipping the cut woodwort at 100 to 105 DEG C for 30 to 40 minutes;
A fermentation step of fermenting Hwangjil tree at 55 ~ 65 ℃ for 5 ~ 7 hours;
A first step of mixing 30 ~ 40 times of water with 110 ~ 115 캜 for 3 ~ 4 hours to mix the fermented yellowtail tree with water;
A second step of adding 5 to 7 times of water to the wood of Hwangryeok and further maintaining the temperature at 95 to 105 캜 for 3 to 4 hours;
A third extraction step of keeping the second extract at 110 to 115 ° C for 2 to 3 hours;
A first aging step in which the third extract is aged at 80 to 90 ° C for 3 to 4 hours; And
And a second aging step in which the first aged raw stock is aged at room temperature for 4 to 5 hours,
The above extract of Huchulchii extract
In the cutting step, the leaf, stem,
0.05 to 0.1 part by weight of wheat protein powder, 0.01 to 0.05 part by weight of guar gum, 0.01 to 5 parts by weight of polymeric phosphates, 100 parts by weight of wheat protein powder, 0.5 to 1 part by weight of the extract and 1 to 3 parts by weight of a rice bran extract.
delete delete The method according to claim 1,
Wherein the grain powder is a mixture of at least one of corn, potato starch and rice flour in addition to wheat flour.
The method according to claim 1,
Wherein the aging step is added after the mixing and kneading step.
The method according to claim 1,
Wherein the thickness of the face produced in the face forming step and molding step is 0.5-2 mm.
The method according to claim 1,
Wherein the moisture content of the noodle is 12-14% after the drying step.

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