KR102011706B1 - Manufacturing method for korean buckwheat noodle - Google Patents

Abstract

The present invention relates to a method for preparing buckwheat noodles, which has aromatic taste and flavor of an avocado. The method comprises: a process of preparing buckwheat noodles; a process of preparing a stock and a garnish of the buckwheat noodles; and a process of placing the buckwheat noodles, the stock, and the garnish in a dish to complete the buckwheat noodles.

Description

Makguksu manufacturing method {Manufacturing method for korean buckwheat noodle}

The present invention relates to a method of manufacturing the noodles, more specifically, to prepare a noodle soup by adding avocado powder prepared by pulverizing avocado without adding salt, to prepare a chewy noodle having a savory taste and aroma even after cooking. Therefore, it is possible to provide a method of manufacturing the noodles, which can challenge and join the taste of the world by diversification and high-quality according to the global era, and invented the noodles by adding the avocado powder prepared by grinding the avocado. It is possible to provide a healthy method of manufacturing makguksu noodles containing active ingredients that are beneficial to the human body to all consumers, including those who are difficult to do soaking. By increasing the accessibility of local specialties, The present invention relates to a method of manufacturing makguksu that can be matched with the symbol of.

Makguksu is a noodle that is made from buckwheat noodles and mixed with marinade so that it can be eaten. It is a food that is made by adding various spices such as seasoning, sesame oil, and seaweed to the light taste of buckwheat.

Buckwheat flour without gluten protein is weak in viscoelasticity when kneading, so the noodles are cut off after cooking. Meguk noodles sold on the market are made by adding wheat flour or starch to buckwheat flour to make it chewy. However, as the amount of subsidiary materials increases, the mixing ratio of buckwheat flour decreases and the savory flavor peculiar to buckwheat decreases.

Avocados are native to Mexico and are widely produced in the United States and Central America, and are widely consumed around the world. Avocados have a savory taste and aroma, similar to raw chestnuts. In particular, avocado is a nutritious fruit rich in minerals, various vitamins, potassium, polyphenols, etc., and has been spotlighted as a food ingredient because it exhibits biological activities such as antioxidant activity and antibacterial effect. However, avocados contain high levels of potassium, which can cause allergic reactions when children or people with reduced kidney function ingest raw avocados, and diarrhea caused by avocados due to high fat content can cause diarrhea. There is a problem that can be.

Gegulmumu is an indigenous radish of Icheon region belonging to the two-leaved poppy plant, Mustardaceae. Crab Radish is a cultivar of radish, which has a low moisture content and is hard in tissue, and has a high content of protein, sugar, fiber and calcium. However, the taste of gegulmu is different from general radish, which is very spicy like mustard, and people who are new to it show a sense of rejection.

In the case of modern people, nutritional knowledge about food is increasing due to health-oriented living culture. Therefore, as the focus on dietary management for the prevention and treatment of aging and various diseases, the consumption and demand for food ingredients containing active ingredients beneficial to the human body is increasing. In order to satisfy the demands of consumers, researches to discover bioactive substances from food and natural resources and to reveal their mechanism of action, and to develop and utilize functional foods with these findings, are being actively conducted.

In addition, the taste of modern people is changing with the improvement of palatability by fusing fusion food development and global food culture. Therefore, the necessity of differentiated food development is urgently needed according to the change of consumer age and the globalization of food culture.

The present invention is to solve the above problems, to add avocado powder without adding salt, to prepare a noodle, even after cooking invented a chewy noodles with a savory taste, aroma of avocado, diversification and Its purpose is to provide a method of making makguksu that can challenge and bond the taste of the world with high quality.

Another object of the present invention is to provide a method for producing a healthy membrane noodles containing the active ingredient beneficial to the human body to all consumers, including consumers who are difficult to consume avocado raw fruit by inventing the membrane noodles containing avocado powder prepared by grinding avocado Its purpose is to.

Another object of the present invention is to prepare the broth of makgeuksu, which is a specialty of Icheon region, and to make the broth of makguksu with soy sauce of jangajji, and add jangajchi as a garnish to improve the accessibility of local specialty and to make it suitable for the taste of modern people. will be.

As a means for achieving the above object, the constitution of the present invention comprises the steps of lyophilizing the avocado fruit in a freeze-dryer to crush avocados from which moisture is removed to prepare avocado powder, crushing the avocado fruit and extracting it with a solvent and then concentrating the avocado. Step of preparing the extract, 77.7-82.7% by weight of wheat flour, 10-15% by weight of avocado powder, 4.7% by weight of barley flour, 0.9% by weight of buckwheat flour, 0.7% by weight of cotton soda, 0.5% by weight of crude, 0.5% by weight of millet Mixing at a ratio, mixing the mixture with the avocado extract, kneading in a kneader, applying the avocado extract to a thermo-hygrostat, aging the dough, and extruding the dough into cotton using a high temperature extruder. Sterilizing, quenching and cutting the sterilized cotton, and cutting the cut cotton in 100 ° C. water for 2 minutes. Makguksu cotton manufacturing process comprising the step of cooking and Arthur; Mekguksu broth and garnish production process of mixing soy sauce and water of crabmeat pickles in an 8: 1 blending ratio to prepare broth, and slicing the above-mentioned crabmeat pickles to make garnish; It is preferable to include the step of completing the Makguksu by putting the broth and garnish, noodles in a bowl.

The composition of the present invention, the step of preparing the avocado powder, the peel of the avocado raw fruit, seed, put in a freeze dryer after freeze-drying at -50 ℃ for 48 hours, the peel of avocado, pulp, It is preferable to grind the seeds to a size of 80 mesh using a grinder.

The composition of the present invention, the step of preparing the avocado extract, the avocado fresh fruit is pulverized with a pulverizer and extracted three times with ethanol, filtered through a filter paper and concentrated under reduced pressure, lyophilized at -50 ℃ and 20% of the water weight It is preferable to manufacture so as to be.

The constitution of the present invention, the step of kneading, it is preferable to knead for 4 minutes at 148rpm rotation speed in the kneading machine by mixing 2: 1 raw material mixture and 4 ℃ avocado extract.

The constitution of the present invention, the step of ripening the dough, preferably aged for 12 hours at a temperature of 10 ℃, 40% humidity conditions in a thermo-hygrostat to which the avocado extract is applied.

In the constitution of the present invention, the step of extruding the above-described cotton is preferably performed by sterilizing the dough at 110 ° C. for 50 seconds after extruding the dough into the cotton at an extrusion temperature of 90 ° C.

In the configuration of the present invention, the step of quenching the dried sterilized cotton and cutting, it is preferable to transfer the cotton with a cold transfer belt to quench dry for 12 hours at -20 ℃ and cut with a cutter.

The configuration of the present invention, the step of preparing the crab marinated pickles, the step of washing the crab bran to a certain size, preparing the soy sauce, pour the boiled taste soy sauce after putting the cut geolmu in the container The first stage of aging for 48 hours at 4 ℃, after the completion of the first aging, the soy sauce is separated and heated secondly, cooled to room temperature and poured into a container containing primary fermented bran, and then at 4 ℃ for 10 days It is preferred to include a second aging step.

The composition of the present invention, the method for producing the taste soy sauce, soy sauce 61.9% by weight, water 12.3% by weight, sake 6.1% by weight, garlic 6.1% by weight, vinegar 3.0% by weight, sugar 3.0% by weight, ginger 1.9% by weight, It is preferable to mix at a blending ratio of 1.9% by weight of red pepper, 1.9% by weight of green onion, 0.7% by weight of salt, 0.7% by weight of whole peppercorns, and 0.5% by weight of bay leaf.

According to the present invention, according to the global food consumption trend and changes in palatability of modern people, the manufacturing method applying avocado to makguksu can be applied to the actual food industry. In addition, Korean traditional foods can enhance the global competitiveness of export industrialization, and the added value of Korean food industry can be increased by incorporating pickles made with crab radish, a specialty of Icheon.

1 is a flowchart of a method of manufacturing membrane noodles according to an embodiment of the present invention.
2 is a flowchart of a method for manufacturing noodles with noodles according to an embodiment of the present invention.
Figure 3 is a flow chart of the method of manufacturing a crab radish pickles according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily implement the present invention. Other objects, features, and operational advantages, including the object, operation, and effect of this invention, will become more apparent from the description of the preferred embodiment.

For reference, the embodiments disclosed herein are only presented by selecting the most preferred embodiment to help those skilled in the art from the various possible examples, the technical spirit of the present invention is not limited or limited only by the embodiments presented Rather, various changes, additions, and changes are possible within the scope without departing from the spirit of the present invention, as well as other equivalent embodiments.

In addition, the terms or words used in the specification and claims herein are defined on the basis of the principle that the inventor can appropriately define the concept of terms in order to best describe his or her invention in the best way. However, the present invention should not be construed as being limited to a conventional or dictionary meaning, but should be interpreted as meanings and concepts consistent with the technical spirit of the present invention. As an example, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.

1 is a flowchart of a method of manufacturing membrane noodles according to an embodiment of the present invention.

As shown in Figure 1, the constitution of the method for manufacturing the noodles according to an embodiment of the present invention, the step of boiling the noodles noodles (10), to prepare the broth and garnish of the membrane noodles using the gejimumu pickles Step 20, by putting the broth and garnish, noodles in a bowl to complete the Makguksu (30) is made.

2 is a flowchart of a method for manufacturing noodles with noodles according to an embodiment of the present invention.

As shown in Figure 2, the manufacturing method of the membrane noodles noodles according to an embodiment of the present invention, put the avocado fresh fruit in a freeze dryer and lyophilized for 48 hours at -50 ℃ pulverized avocado with a grinder Step of preparing avocado powder to 80 mesh size (S101), grinding the avocado fresh fruit with a pulverizer, repeated extraction with ethanol, filtered and concentrated under reduced pressure to freeze-dried to prepare avocado extract to be 20% of the water weight (S102) Mixing at a blending ratio of 77.7-82.7% by weight, 10-15% by weight avocado powder, 4.7% by weight of barley flour, 0.9% by weight of buckwheat flour, 0.7% by weight of cotton soda, 0.5% by weight of crude, 0.5% by weight of millet (S103), mixing the mixture with 4 ℃ avocado extract in a 2: 1 weight ratio, kneading at 148rpm rotation speed for 4 minutes in a kneader (S104), the phase in a constant temperature and humidity chamber to which the avocado extract is applied Aging the dough for 12 hours at a temperature of 10 ℃, 40% humidity (S105), extruding the dough into cotton using a high temperature extruder and then sterilizing (S106), quenching the sterilized noodles And the step of cutting (S107) to prepare the noodles.

Figure 3 is a flow chart of the method of manufacturing a crab radish pickles according to an embodiment of the present invention.

As shown in Figure 3, the configuration of the method of manufacturing a crab radish pickles according to an embodiment of the present invention, the step of washing the crab radish to a certain size (S201), the step of preparing a soy sauce (S202), the Put the cut crab bran into a container and pour boiled soy sauce, and then primary fermentation at 4 ° C. for 48 hours (S203). After cooling, poured into a container containing the first aged crab mule, and the second step of aging for 10 days at 4 ℃ (S204) to prepare the crab pickles.

Referring to the manufacturing method of the membrane noodles according to the present invention by the above configuration as follows.

(Example 1)

The noodles prepared by the above process was boiled in water at 100 ° C. for 2 minutes and cooked to prepare a film noodles (S10).

Next, the soy sauce and water of the geolgeol pickles were mixed in an 8: 1 weight ratio to prepare a broth, and the garnishes were prepared by slicing the geolmejang pickles (S20).

Subsequently, the noodles, broth and garnish were put in a bowl to complete the Makguksu (S30).

Referring to the manufacturing method of the noodle soup noodles according to the present invention by the above configuration as follows.

Table 1 below is an extract of nutritional ingredients (100g standard) of avocado raw fruit in the national standard food ingredient table.

% Of recommended daily amount General ingredient energy 187 yen 0% moisture 71.3 g 0% protein 2.5g 4.5% Geology 18.7 g 0% Ash 1.3 g 0% carbohydrate 6.2 g 1.9% Scrap rate 30% 0% Mineral calcium 9mg 1.3% sign 55mg 7.9% iron 0.7mg 5.8% potassium 720mg 20.6% salt 7mg 0.4% vitamin A (RE) 9RE 1.3% A (Retinol) 0 µg 0% A (beta carotene) 53 µg 0% B1 0.1mg 8.3% B2 0.21mg 15.0% Niacin 2mg 13.3% C 15mg 15.0% Etc Dietary Fiber (Water Soluble) 1.7 g 0% Dietary Fiber (Insoluble) 3.6 g 0% saline 0g 0% fibrin 0g 0%

A freeze dryer was used to minimize the quality change of the avocado and prevent the loss of nutrients. As shown in Table 2, the peel, flesh, and seeds of the avocado fresh fruit were separated into a freeze-dryer as in Example 1, and then 48 hours at -50 ° C. After lyophilization for a while, the moisture of the avocado peeled, pulp, seeds were pulverized with a grinder to prepare avocado powder with a size of 80mesh (S101).

Example 1 Freeze drying temperature (℃) -50 Freeze drying time (hours) 48

Next, an avocado extract was prepared in order to add flavor to the avocado, and as shown in Table 3, the avocado fresh fruit was pulverized with a grinder as Example 1, extracted three times with ethanol, filtered through a filter paper, and concentrated under reduced pressure to -50 ° C. Lyophilized at and prepared avocado extract to be 20% of the weight of water (S102).

Example 1 menstruum ethanol Extraction frequency (times) 3 Freeze drying temperature (℃) -50 Extract concentration (%) 20

Subsequently, in order to confirm the effect of the mixing ratio of the flour and the avocado powder on the quality of the membrane noodles, as in Table 4, 82.7% by weight of wheat flour, 10% by weight of avocado powder, 4.7% by weight of barley flour, buckwheat flour as Example 1 A mixture was prepared at a blending ratio of 0.9 wt%, 0.7 wt% cotton soda, 0.5 wt% crude, and 0.5 wt% millet (S103).

Raw material name and compounding ratio (%) Raw material name Example 1 flour 82.7 Avocado powder 10 Barley flour 4.7 Buckwheat Flour 0.9 Come out 0.7 └ Sodium Carbonate 95 └ Sodium Hydrocarbonate 5 article 0.5 millet 0.5

Next, the avocado extract was blended to add a deep flavor of avocado to the mixture. As shown in Table 5, as in Example 1, 4 weight percent of the avocado extract was added to 67 wt% of the mixture, and 148 rpm in the kneader. The dough was kneaded at a rotational speed for 4 minutes (S104).

Example 1 Mixing ratio (% by weight) 67 Extract compounding ratio (% by weight) 33 Extract temperature (℃) 4 Rotation speed (rpm) 148 Dough time (minutes) 4

Subsequently, in order to add a deep flavor of avocado to the dough was used a thermo-hygrostat to which the avocado extract was applied, as shown in Table 6, was aged for 12 hours at a temperature of 10 ℃, 40% humidity as Example 1 (S105) .

Example 1 Aging temperature (℃) 10 Aging Humidity (%) 40 Aging time (hours) 12

Next, in order to confirm the influence of the temperature and the sterilization temperature, the time of extruding the dough on the properties of the cotton, as shown in Table 7, the extrusion of the dough to the cotton at an extrusion temperature of 90 ℃ as Example 1 110 ℃ Sterilization for 50 seconds at (S106).

Example 1 Extrusion temperature (℃) 90 Sterilization Temperature (℃) 110 Sterilization Time (sec) 50

Subsequently, the sterilized surface was transferred to a cooling transfer belt, and as shown in Table 8, as shown in Example 1, the product was quenched and dried at a temperature of −20 ° C. for 12 hours and cut by a cutter (S107).

Example 1 Drying temperature (℃) -20 Drying time (hours) 12

Referring to the method for producing the Makguksu broth and garnish according to the present invention having the above-described configuration is as follows.

First, it was cut to a certain size by washing the geolmu (S201).

Subsequently, as in Table 9, 61.9% by weight of soy sauce, 12.3% by weight of water, 6.1% by weight of sake, 6.1% by weight of garlic, 3.0% by weight of vinegar, 3.0% by weight of sugar, and 1.9% of ginger to prepare the soy sauce. Weight%, red pepper 1.9% by weight, green onion 1.9% by weight, salt 0.7% by weight, whole pepper 0.7% by weight, laurel leaves 0.5% by weight of mixing ratio was heated at 90 ~ 100 ℃ (S202).

Raw material name and compounding ratio (%) Raw material name Example 1 Soy sauce 61.9 water 12.3 Rice wine 6.1 garlic 6.1 vinegar 3.0 Sugar 3.0 ginger 1.9 pepper 1.9 wave 1.9 Salt 0.7 Peppercorns 0.7 Bay leaf 0.5

Next, the cut crab radish was put into a container, and then boiled boiled soy sauce was first aged at 4 ° C. for 48 hours (S203).

Subsequently, after the completion of the first aging, the taste soy sauce was separated, heated secondly, cooled to room temperature, poured into a container containing the first aged crab mussels, and aged twice at 4 ° C. for 10 days to prepare crab radish pickles. (S204).

(Example 2)

Other processes are prepared in the same manner as in Example 1, but as shown in Table 10, 77.7% by weight of wheat flour, 15% by weight of avocado powder, 4.7% by weight of barley flour, 0.9% by weight of buckwheat flour, cotton soda as Example 2 A mixture was prepared at a blending ratio of 0.7 wt%, crude 0.5 wt%, and millet 0.5 wt%.

Raw material name and compounding ratio (%) Raw material name Example 2 flour 77.7 Avocado powder 15 Barley flour 4.7 Buckwheat Flour 0.9 Come out 0.7 └ Sodium Carbonate 95 └ Sodium Hydrocarbonate 5 article 0.5 millet 0.5

(Comparative Example 1, Comparative Example 2)

The powder of Comparative Example 1 and Comparative Example 2 was prepared as follows by varying the lyophilization time with raw avocado compared to Example 1.

As shown in Table 11, as a Comparative Example 1, the peel, flesh, and seeds of raw avocado fruit were separated, put into a freeze dryer, and lyophilized at -50 ° C. for 24 hours, and then the moisture, avocado skin, flesh, and seeds were ground with a grinder. Avocado powder was prepared in an 80 mesh size, and as a comparative example 2, the skin, flesh and seeds of avocado fruit were separated, put into a freeze dryer, and lyophilized at -50 ° C. for 72 hours. Avocado powder was prepared by grinding to 80mesh size.

Comparative Example 1 Comparative Example 2 Freeze drying temperature (℃) -50 -50 Freeze drying time (hours) 24 72

Experimental Example 1

In order to determine whether the quality change and nutritional loss of avocado is minimized, the general ingredient contents of the avocado pastry and the avocado powder prepared in the above-described process (Example 1, Comparative Example 1, and Comparative Example 2) were measured and compared. Avocado raw fruit was used in the experiment by pulverizing with a grinder including the skin, pulp and seed without drying.

In the water content measurement method, the water was dried in a 105 ℃ oven for 24 hours and then cooled in a desiccator for 30 minutes to obtain a constant weight, 1g of the sample was put in a water and dried in a 105 ℃ oven for 72 hours. After drying, the water was taken out, allowed to cool for 30 minutes in a desiccator, and the moisture content was calculated.

The kjeldahl assay was used as a protein content measurement method. For sample preparation, 0.5 g of the sample and 5 g of the decomposition promoter were added to the digestion flask, 15 mL of sulfuric acid was added slowly, and the lid was capped and decomposed by heating until the sample became blackish brown to yellowish green. . After the decomposition was completed, the flask was cooled to room temperature, and the protein content of the pretreated sample was measured using a distillation and titrator.

In the ash content measurement method, avocado raw fruit had a high moisture content, and after the first heat drying in an oven at 105 ° C. for 48 hours, the second heat drying in an incineration furnace was performed. The crucible was heated and dried in a 550 ° C. incinerator for 24 hours, and then cooled in a desiccator for 30 minutes to obtain a constant amount. 1 g of the sample was placed in a crucible and heated and dried in a 550 ° C. incinerator for 72 hours. After drying, the crucible was taken out of the incinerator and allowed to cool in a desiccator for 30 minutes, and the content of the ash was calculated from the ash content. The results are shown in Table 12 below.

Fresh avocado Example 1 Comparative Example 1 Comparative Example 2 moisture(%) 65.6 ± 0.1 0.9 ± 0.1 28.0 ± 2.1 0.8 ± 0.2 protein(%) 3.2 ± 1.0 3.1 ± 0.5 3.3 ± 0.7 2.8 ± 0.5 Ash content (%) 1.7 ± 0.4 1.7 ± 0.2 1.8 ± 0.0 1.1 ± 0.1

As described above, in Example 1 of the present invention, while the moisture was almost removed, the content of protein and ash contained in the fresh fruit was similarly maintained. On the other hand, moisture remained in Comparative Example 1, and Comparative Example 2 confirmed that the content of protein and ash was lost during the lyophilization process. Therefore, it is most preferable to prepare avocado powder by the manufacturing method of Example 1.

(Comparative Example 3, Comparative Example 4)

In comparison with the above Example 1 and Example 2, the mixing ratio of the flour and avocado powder was prepared as follows, respectively, the membrane noodles of Comparative Example 3 and Comparative Example 4.

As shown in Table 13, as Comparative Example 3, 87.7% by weight of flour, 5% by weight of avocado powder, 4.7% by weight of barley flour, 0.9% by weight of buckwheat flour, 0.7% by weight of cotton soda, 0.5% by weight of crude, 0.5% by weight of millet It was mixed in the ratio and the rest of the process was prepared in the same manner as in Example 1, 72.7% by weight of wheat flour, 20% by weight of avocado powder, 4.7% by weight of barley flour, 0.9% by weight of buckwheat flour, 0.7% of cotton soda as Comparative Example 4 %, Crude 0.5% by weight, 0.5% by weight of the mixing ratio was mixed and the rest of the process was prepared in the same manner as in Example 1.

Raw material name and compounding ratio (%) Raw material name Comparative Example 3 Comparative Example 4 flour 87.7 72.7 Avocado powder 5 20 Barley flour 4.7 4.7 Buckwheat Flour 0.9 0.9 Come out 0.7 0.7 └ Sodium Carbonate 95 95 └ Sodium Hydrocarbonate 5 5 article 0.5 0.5 millet 0.5 0.5

Experimental Example 2

In order to confirm the effect of the mixing ratio of the flour and the avocado powder on the noodle quality characteristics, the noodles prepared by the above process (Example 1, Example 2, Comparative Example 3, Comparative Example 4) were cooked in boiling water for 2 minutes. After the preparation, they were compared by performing blind tests from 3 pm to 4 pm, avoiding the noon time of fasting for 20-55 year olds. Sensory noodles were provided in disposable paper cups without seasoning or broth, and water and spit paper cups were provided to rinse the mouth during evaluation. The evaluation contents were classified into color, fragrance, chewyness, softness, and preference to be evaluated by the minimum 1 point and the maximum 10 points scale method, and a total of 13 panelists were thoroughly trained on sensory evaluation methods and evaluation characteristics. . The results are calculated as average scores and are shown in Table 14 below.

Evaluation item Example 1 Example 2 Comparative Example 3 Comparative Example 4 color 8.8 ± 0.3 9.0 ± 0.1 7.5 ± 0.4 9.1 ± 0.3 incense 8.2 ± 0.1 8.5 ± 0.4 7.1 ± 0.6 8.5 ± 0.2 Chewy 7.3 ± 0.4 7.0 ± 0.2 7.5 ± 0.2 6.7 ± 0.5 Softness 8.3 ± 0.3 8.5 ± 0.0 6.8 ± 0.1 9.0 ± 0.4 Symbol 8.5 ± 0.1 8.7 ± 0.2 7.2 ± 0.3 7.5 ± 0.7

As described above, Examples 1 and 2 of the present invention showed a high score in all items. On the other hand, Comparative Example 3 showed the highest score in the chewy, but low score in other items, Comparative Example 4 showed the highest score in the fragrance and softness, but the low score in the preference. Therefore, since Example 1 and Example 2 were evaluated as a soft and chewy excellent surface having an appetizing color and a savory aroma, it is most preferable to prepare the film noodles according to the manufacturing method of Example 1 or Example 2.

Experimental Example 3

In order to confirm the effect of the mixing ratio of the flour and the avocado powder on the noodle quality characteristics, the noodles prepared by the above process (Example 1, Example 2, Comparative Example 3, Comparative Example 4) were cooked in boiling water for 2 minutes. After the preparation, it was soaked in cold water for 10 minutes and the weight of cotton was measured three times, and the average value was calculated and compared. The water absorption rate was calculated by subtracting the weight of cotton before it is called water after soaking in water and dividing by the weight of cotton before being called water. Table 15 shows the results of the water absorption rate experiment.

Example 1 Example 2 Comparative Example 3 Comparative Example 4 Water absorption rate (%) 47.2 ± 1.1 45.9 ± 1.3 63.8 ± 1.9 74.3 ± 2.3

As described above, when comparing the water absorption rate of Example 1, Example 2, and Comparative Example 3, it was confirmed that the water absorption rate decreases as the amount of avocado added increases. Since avocado contains a large amount of dietary fiber, it can be judged that the water absorption rate decreased when the amount of avocado powder was increased in the blending of noodles. On the other hand, Comparative Example 4 with the most amount of avocado added showed the highest water absorption rate, because the low content of flour can be determined that the gluten is not sufficiently formed and the noodles are easily released. Therefore, it is most preferable to prepare the membrane noodles by the manufacturing method of Example 1 or 2.

(Comparative Example 5, Comparative Example 6, Comparative Example 7, Comparative Example 8, Comparative Example 9, Comparative Example 10, Comparative Example 11, Comparative Example 12)

Compared to Example 1 and Example 2 by varying the mixing ratio of the avocado extract and the rotational speed of the dough in Comparative Example 5, Comparative Example 6, Comparative Example 7, Comparative Example 8, Comparative Example 9, Comparative Example 10, Dough of Comparative Example 11 and Comparative Example 12 was prepared as in Table 16, and the rest of the process was prepared in the same manner as in Example 1.

Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Wheat flour compounding ratio (%) 82.7 82.7 82.7 82.7 77.7 77.7 77.7 77.7 Avocado Powder Blend (%) 10 10 10 10 15 15 15 15 Extract Formulation Ratio
(%) 10 30 20 20 10 30 20 20 Extract temperature
(℃) 4 4 4 4 4 4 4 4 Rotation speed (rpm) 148 148 242 450 148 148 242 450 Dough time (minutes) 4 4 4 4 4 4 4 4

Experimental Example 4

In order to confirm the stability of the dough containing the avocado extract dough (Example 1, Example 2, Comparative Example 5, Comparative Example 6, Comparative Example 7, Comparative Example 8, Comparative Example 9, Comparative Example 10, Comparative Example 11, and Comparative Example 12) were placed in a transparent glass bottle, and stored in a 50 ° C. constant temperature room for 48 hours and then compared. The storage results were observed by dividing the dough into cracking and water separation and evaluating the stability of the dough. The results are shown in Table 17 below.

Example 1 Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 offshoot
Whether □ □ ○ △ △ ○ ○ △ △ ○ Water separation
The presence or absence □ □ □ ○ □ □ □ ○ □ □

□: No phenomenon

△: phenomenon occurs slightly

○: phenomenon occurs

As described above, cracking of the dough and water separation did not all occur in Examples 1 and 2 only. In Comparative Examples 5 and 9, the mixing ratio of the avocado extract was low, and it was judged that the dough was cracked due to the lack of moisture. It can be judged that the phenomenon of cracking occurred by reducing the cohesive force of. In the case of Comparative Example 7 and Comparative Example 8, Comparative Example 11, Comparative Example 12 it can be determined that due to the faster rotation speed of the dough than the embodiment, the evaporation of moisture in the kneading process occurred cracking phenomenon. Therefore, it is most preferable to knead according to the manufacturing method of Example 1 or Example 2.

(Comparative Example 13, Comparative Example 14, Comparative Example 15, Comparative Example 16, Comparative Example 17, Comparative Example 18, Comparative Example 19, Comparative Example 20)

Compared with Examples 1 and 2, the dough maturation humidity and temperature were changed so that the Comparative Example 13, Comparative Example 14, Comparative Example 15, Comparative Example 16, Comparative Example 17, Comparative Example 18, Comparative Example 19, Dough was prepared as shown in Table 18, and the rest of the process was prepared in the same manner as in Example 1.

Comparative Example 13 Comparative Example 14 Comparative Example 15 Comparative Example 16 Comparative Example 17 Comparative Example 18 Comparative Example 19 Comparative Example 20 Wheat flour compounding ratio (%) 82.7 82.7 82.7 82.7 77.7 77.7 77.7 77.7 Avocado Powder Blend (%) 10 10 10 10 15 15 15 15 Aging Humidity (%) 20 60 40 40 20 60 40 40 Aging temperature (℃) 10 10 -4 30 10 10 -4 30 Aging time (hours) 12 12 12 12 12 12 12 12

Experimental Example 5

The avocado extract was applied to the ripening process to confirm that the avocado flavor is added to the surface prepared by the process (Example 1, Example 2, Comparative Example 13, Comparative Example 14, Comparative Example 15, Comparative Example 16, Comparative Example 17, Comparative Example 18, Comparative Example 19, Comparative Example 20) prepared by boiling water for 2 minutes, and then blind test from 3 pm to 4 pm to avoid the noon time of feeling fasting for 20 to 55 years old age Was compared. Sensory noodles were provided in disposable paper cups without seasoning or broth, and water and spit paper cups were provided to rinse the mouth during evaluation. The evaluation contents were categorized by color and fragrance, and the minimum and maximum 10 points were evaluated. The 15 panelists were thoroughly trained on sensory evaluation methods and evaluation characteristics. The result is calculated by the average score and shown in Table 19 below.

Evaluation item Example 1 Example 2 Comparative Example 13 Comparative Example 14 Comparative Example 15 Comparative Example 16 Comparative Example 17 Comparative Example 18 Comparative Example 19 Comparative Example 20 color 9.3 ± 0.2 9.5 ± 0.2 8.6 ± 0.3 8.8 ± 0.1 8.1 ± 0.3 8.4 ± 0.2 8.5 ± 0.1 9.1 ± 0.3 8.2 ± 0.3 8.5 ± 0.1 incense 9.0 ± 0.1 9.2 ± 0.2 8.2 ± 0.1 8.2 ± 0.5 8.1 ± 0.4 8.7 ± 0.1 8.3 ± 0.4 8.4 ± 0.0 8.0 ± 0.2 8.4 ± 0.2

As described above, in the case of Example 1 and Example 2, the highest scores were shown in all parts of color and fragrance. Comparative Example 13 and Comparative Example 17 was judged that the aroma of avocado extract was insufficient to soak into the dough due to the low ripening humidity, Comparative Example 14 and Comparative Example 18 was aroma of the avocado extract soaked into the dough from the evaluation step It can be judged that it caused rejection. In Comparative Example 15 and Comparative Example 19, the dough was solidified due to the low ripening temperature, and thus the color and aroma of the avocado extract could not be soaked into the dough. It was separated and the avocado extract was mixed with the water can be judged that it was not matured properly. Therefore, it is most preferable to mature the dough by the manufacturing method of Example 1 or Example 2.

(Comparative Example 21, Comparative Example 22, Comparative Example 23, Comparative Example 24)

Mock noodles of Comparative Example 21, Comparative Example 22, Comparative Example 23, and Comparative Example 24 were prepared as shown in Table 20 by varying the quenching and drying time of the noodles in comparison with Examples 1 and 2, and the remaining steps were performed in the above Example. It was prepared in the same manufacturing method as 1.

Comparative Example 21 Comparative Example 22 Comparative Example 23 Comparative Example 24 Wheat flour compounding ratio (%) 82.7 82.7 77.7 77.7 Avocado Powder Blend (%) 10 10 15 15 Extrusion temperature (℃) 90 90 90 90 Sterilization Temperature (℃) 110 110 110 110 Sterilization Time (sec) 50 50 50 50 Drying temperature (℃) -20 -20 -20 -20 Drying time (hours) 6 24 6 24

Experimental Example 6

In order to confirm the effect of the extrusion, sterilization, and drying conditions of the dough on the characteristics of the cotton (Example 1, Example 2, Comparative Example 21, Comparative Example 22, Comparative Example 23, Comparative Example 24 ) Was cut to a length of 10cm and the hardness was measured and compared using a texture analyzer. The measurement results are shown in Table 21 below.

Example 1 Example 2 Comparative Example 21 Comparative Example 22 Comparative Example 23 Comparative Example 24 Hardness 1911.9 ± 100.4 1934.4 ± 110.1 1399.3 ± 131.7 1673.4 ± 91.1 1224.9 ± 101.1 1641.1 ± 123.1

As mentioned above, the hardness of Example 1 and Example 2 was measured highest. In Comparative Examples 22 and 24, the moisture was excessively evaporated during the increased drying time, so that the surface was easily broken, and thus the hardness was determined to be low. It can be judged. Therefore, the cotton prepared by the manufacturing method of Example 1 and Example 2 may have the advantage that it does not break well in the distribution step.

Experimental Example 7

In order to confirm that all the germs were removed by the above sterilization process, a surface (Example 1, Example 2) prepared by the above process was prepared and microbial detection test was performed.

In order to perform the microbial detection test, the medium solution prepared by dissolving distilled water and plate count agar (PCA) in distilled water is sterilized at 121 ° C. for 15 minutes using an autoclave. After sterilization is completed, the sterilized water and sterilized medium solution is cooled to room temperature before use.

The microbial detection test was carried out on a sterile workbench, and 9 g of sterile water was added to 1 g of the sample to make a 10-fold diluted solution evenly mixed using a homogenizer. Put 1 mL of sample dilution solution into the disposable culture dish, and then add 7 g of sterilized medium solution. Rotate the culture dish and shake to mix the sample solution and the medium solution. Cool in a sterile workbench until the medium solution solidifies, transfer to an incubator and incubate at 35 ° C for 48 hours. The results are shown in Table 22 below.

Blank Example 1 Example 2 General microbial detection
Concentration (CFU / mL) 0 0 0

As described above, it was confirmed that general microorganisms were removed by the sterilization treatment of the process. Therefore, through the sterilization process according to the present invention it can provide a membrane noodles that can be safely ingested hygienically.

Experimental Example 8

In order to confirm the preference of the membrane noodles using the geolmu pickles, the noodles prepared by the above process (Example 1, Example 2) were prepared by adding them to the broth prepared in Example 1 and broth sold on the market, respectively, 20 to 55 years of age was compared to the blind test from 3 pm to 4 pm avoiding the fasting noon time. The makguksu for sensory test was provided with disposable paper cups containing broth, garnish, and cotton, and water and spit paper cups to rinse the mouth during evaluation. The evaluation contents were categorized into taste and appearance preferences and evaluated by the minimum 1 point and the maximum 10 points scale. After the 15 panelists were thoroughly trained on the sensory evaluation method and evaluation characteristics, the evaluation was conducted. The results are calculated as average scores and are shown in Table 23 below.

Evaluation item Example 1 Example 2 Commercial broth 1 Commercial broth 2 flavor 9.6 ± 0.4 9.7 ± 0.2 9.2 ± 0.5 9.1 ± 0.2 Exterior 9.2 ± 0.1 9.3 ± 0.3 9.1 ± 0.1 9.1 ± 0.2 Symbol 9.4 ± 0.5 9.5 ± 0.4 9.2 ± 0.3 9.1 ± 0.0

As described above, in the case of the embodiments prepared according to the present invention, all parts showed higher scores than the membrane noodles prepared with commercial broth. Based on the results, it is most preferable to prepare the membrane noodles with the production method of the present invention.

Claims (9)

Preparing avocado powder by pulverizing the avocado fresh fruit in a freeze dryer and then pulverizing the avocado from which moisture is removed.
Grinding avocado fresh fruit, extracting with a solvent and concentrating to prepare an avocado extract,
77.7-82.7% by weight of wheat flour, 10-15% by weight of avocado powder, 4.7% by weight of barley flour, 0.9% by weight of buckwheat flour, 0.7% by weight of soda, 0.5% by weight of crude, 0.5% by weight of millet,
Mixing the mixture with the avocado extract and kneading in a kneader,
Applying the avocado extract to a thermo-hygrostat to mature the dough,
Extruding the dough into cotton using a high temperature extruder, followed by sterilization;
Quenching and cutting the sterilized cotton,
Mak noodles noodles manufacturing process comprising the step of cooking the cut noodles boiled in 100 ℃ water for 2 minutes;
Mekguksu broth and garnish production process of preparing soy sauce by mixing soy sauce and water of crabmeat janggae at 8: 1 weight ratio and slicing the geokmu janggae as described above;
Mak noodle production method characterized in that it comprises the step of completing the noodles with the noodles, broth, garnish in a bowl. The method of claim 1,
Preparing the avocado powder described above,
Separating the skin, flesh, and seeds of avocado raw fruit and put it in a freeze-dryer, and lyophilized for 48 hours at -50 ℃ and then pulverized the peeled skin, flesh, and seeds of avocado with a grinder to a size of 80 mesh . The method of claim 1,
Preparing the avocado extract described above,
Crushed avocado fresh fruit with a grinder, and extracted three times with ethanol, filtered through a filter paper, concentrated under reduced pressure, lyophilized at -50 ℃ to produce 20% of the weight of water. The method of claim 1,
The step of kneading,
The raw material mixture and 4 ℃ avocado extract in a weight ratio of 2: 1 to prepare a kukguksu, characterized in that kneading for 4 minutes at a rotation speed of 148rpm in the kneader. The method of claim 1,
The step of ripening the dough,
Makguksu production method characterized in that the aging for 12 hours at a temperature of 10 ℃, 40% humidity conditions in a constant temperature and humidity cabinet to which the avocado extract. The method of claim 1,
After extruding the cotton, the sterilization treatment is performed.
The extrusion method of the dough to the cotton at 90 ℃ extrusion temperature sterilization process for 110 seconds at 110 ℃. The method of claim 1,
The step of quenching and cutting the sterilized cotton,
The method of manufacturing the noodles according to claim 1, characterized in that the surface is cooled with a conveyance belt and quenched for 12 hours at -20 ° C and cut with a cutter. The method of claim 1,
The step of preparing the above-mentioned crab pickles,
Washing the crab and cutting it to a certain size,
Preparing soy sauce,
After putting the cut crab mussels into the container, pour the boiled flavored soy sauce and first mature at 48C for 48 hours,
After the completion of the first aging, the soy sauce is separated and the second heating, and then cooled to room temperature, poured into a container containing the first aged crab mussels, characterized in that it comprises a step of secondary aging for 10 days at 4 ℃ The manufacturing method of the noodles. The method of claim 8,
The manufacturing method of the above-mentioned flavor soy sauce,
Soy sauce 61.9%, water 12.3%, sake 6.1%, garlic 6.1%, vinegar 3.0%, sugar 3.0%, ginger 1.9%, red pepper 1.9%, green onion 1.9%, salt 0.7%, 0.7% by weight of whole peppercorns, 0.5% by weight of laurel leaves mixed in a method for producing the membrane noodles characterized in that the heating at 90 ~ 100 ℃.

Images