KR102054487B1 - Odie-buckwheat cotton and Preparing method thereof - Google Patents

Abstract

The present invention relates to a method for producing buckwheat noodles, according to the present invention, comprising: preparing a dough material comprising woo wheat flour, buckwheat flour, udi flour, garlic powder and salt; It can provide a method for producing buckwheat noodles, comprising the step of kneading the dough kneaded in the dough material and the step of extrusion molding the kneaded dough.

Description

Odie-buckwheat cotton and Preparing method etc}

The present invention relates to an buckwheat noodle noodles and a method for preparing the same. Specifically, by preparing buckwheat noodles using udi powder, the nutritious ingredients of udi beneficial to health can be ingested, and the buckwheat noodles are excellent in taste and aroma and their preparation. It is a description of the method.

Buckwheat noodles are made from buckwheat flour, and the original taste of buckwheat is plain, so they can be eaten in kimchi broth or broth or mixed with red pepper sauce.

The buckwheat is a special crop that has been starving for starvation, and is richer in amino acids than rice or wheat flour, which is effective in preventing adult diseases such as cancer, gastrointestinal diseases, high blood pressure, obesity, diabetes, etc. It is also good for women's skin care and taste buds. It is known to save food.

In addition, the buckwheat noodles are low in calories and rich in vitamins B and E and are widely used as health foods and diet foods.

However, buckwheat noodles are made by mixing buckwheat flour or buckwheat flour with starch powders such as flour and starch, so it is not only able to supply various nutrients to consumers, but also can dramatically improve the taste of buckwheat noodles. I couldn't expect it.

Accordingly, it is necessary to develop buckwheat noodles that are rich in various nutrients and have improved taste and aroma.

In order to solve the above problems, the present invention is to provide a buckwheat noodles and a method for producing the buckwheat noodles can be ingested nutrients beneficial to health, by producing a buckwheat noodles by using the Odi powder, excellent taste and aroma. .

In order to solve the above problems, the method for producing an buckwheat noodle according to an embodiment of the present invention comprises the steps of preparing a dough material comprising wheat flour, buckwheat flour, mulberry powder, garlic powder and salt; It can provide a method for producing buckwheat noodles, comprising the step of kneading the dough kneaded in the dough material and the step of extrusion molding the kneaded dough.

In addition, the dough material is characterized in that it comprises our wheat flour 65 to 75% by weight, buckwheat powder 15 to 25% by weight, odyssey powder 3 to 8% by weight, garlic powder 2 to 3% by weight and salt 2 to 3% by weight. do.

In addition, after the step of preparing the dough material, further comprising the step of extracting natural extracts from oats, rice, soybeans, bridges, ginger and salvia, wherein the natural extracts in the kneading step as the dough It is characterized in that the material is mixed and kneaded.

In addition, the extracting step of washing the oats, rice, beans and ginger and drying at room temperature; Washing the soft and soft ginseng and immersing it in alcohol and then roasting it; Grinding the dried oats, rice, soybeans and ginger and roasted yeonkyo and sweet ginseng may include the step of extracting the natural extract by putting the crushed oats, rice, soybeans, yeonkyo, ginger and sweet ginseng in a water bath. .

In addition, the dough is a coconut fermentation broth, the coconut fermentation broth comprises a quick frozen after crushed coconut powder, distilled water and useful microorganisms, after the step of kneading, may further comprise the step of aging the dough have.

In addition, after the step of manufacturing the cotton, it may further comprise the step of taking out the molded noodle directly into hot water.

In addition, after the step of preparing the cotton, it may further comprise the step of coating the prepared cotton with cacao nibs powder.

In addition, after the step of preparing the dough material, further comprising the step of preparing a yangja powder, the yangja powder is characterized in that the dough is mixed with the kneading material in the kneading step.

In addition, the step of preparing the medicinal leaf powder is the step of blanching yang leaf in water; It may comprise the step of reacting by adding a cellulose degrading enzyme to the poached yangha leaf and dried to pulverize the reacted yangha leaf to prepare a powder.

In addition, it is possible to provide an Audi buckwheat noodle prepared by the method for producing an Audi buckwheat noodle according to the embodiment of the present invention.

Audi buckwheat noodles according to an embodiment of the present invention and a method for producing the same by preparing buckwheat noodles using the odor powder, it is possible to ingest the nutrients of the beneficial fruit of health, can provide an buckwheat noodles with excellent taste and aroma. have.

1 is a flow chart schematically showing a method of manufacturing the buckwheat noodles according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to the specific embodiments, various changes may be made and various embodiments may be provided. In addition, the contents described below should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention.

In the following description, terms such as “first” and “second” are terms used to describe various components, and are not limited in themselves, and are used only to distinguish one component from other components.

Like reference numerals used throughout the present specification refer to like elements.

As used herein, the singular forms "a", "an" and "the" include plural forms unless the context clearly indicates otherwise. In addition, the terms "comprise", "comprise" or "have" described below are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. It is to be understood that it does not exclude in advance the possibility of the presence or the addition of one or more other features or numbers, steps, actions, components, parts or combinations thereof.

Here, the repeated description, well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention, and detailed description of the configuration will be omitted. Embodiments of the present invention are provided to more completely describe the present invention to those skilled in the art.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIG. 1.

1 is a flow chart schematically showing a method of manufacturing an Audi buckwheat noodle according to an embodiment of the present invention.

Referring to Figure 1, the method for producing a buckwheat noodle according to an embodiment of the present invention comprises the steps of preparing a dough material containing woo flour, buckwheat flour, odysma powder, garlic powder and salt (S10), kneading in the dough material Mixing water to knead (S20) and extrusion molding the kneaded dough may include a step (S30) to prepare a cotton.

Specifically, preparing the dough material containing our wheat flour, buckwheat flour, Ody powder, garlic powder and salt (S10) may prepare a dough material of our wheat flour, buckwheat flour, Ody powder, garlic powder and salt. .

The use of Korean wheat flour, buckwheat flour, and udi flour is intended to make the noodles that are made fresh and tough, and to improve the viscosity of our wheat flour and improve nutrients, taste and aroma.

The mulberry is dried and crushed. The mulberry is the fruit of the mulberry, a deciduous tree belonging to the mulberry family. It is harvested when the fruit color is black or magenta from May to June, and then edible or dried. It is usually used as a herbal medicine.

Such audi is known to be effective in treating anemia, hypertension, arthralgia and baldness, as well as nourishment and tonics to reduce diabetes and benefit the intestines.

In addition, Audi extract has several physiological effects such as antidiabetic, antioxidant, anti-inflammatory and antihyperlipidemia, as well as flavonoids, stilbenes, prenylflavonoids, coumarin and deoxy It contains antioxidant, anti-hepatotoxic and anti-diabetic physiologically active substances such as deoxynojirimycin.

At this time, the dough material may include 65 to 75% by weight of buckwheat flour, 15 to 25% by weight of buckwheat flour, 3 to 8% by weight of Ody powder, 2 to 3% by weight of garlic powder and 2 to 3% by weight of salt.

If the buckwheat flour is less than 15% by weight, the chewyness of the cotton is lowered, and when the buckwheat is more than 25% by weight, the dough may be less sticky and hardly to be aggregated.

In addition, the taste and aroma by the Audi is insignificant when the powder is less than 3% by weight, the taste of the Audi is too strong when it exceeds 8% by weight can not feel the subtle aroma and taste.

In addition, the method of manufacturing the buckwheat noodle according to an embodiment of the present invention after the step S10 (preparation step), further comprising the step of extracting natural extracts from oats, rice, soybeans, yeonkyo, ginger and salvia (S15) Can be.

Oats are rich in beta-glucans, which can help lower dietary cholesterol and lower cholesterol in the body. In addition, there is an advantage to protect the stomach, including amylopectin components.

Rice can help to smoothly release excessive toxins accumulated in the human body.

In addition, rice may be embryos, and the embryos may improve the blood flow of the brain by increasing the amount of oxygen, including gamma-anobutyric acid, and act on the vascular movement center to inhibit the secretion of vasopressin, an antidiuretic hormone, Can dilate and lower your blood pressure.

Soybean is the best vegetable protein, rich in vitamin B group, has an anticancer effect, and has the advantage of increasing the high-density lipoprotein cholesterol, which lowers the low-density lipoprotein cholesterol that causes arteriosclerosis, lowers triglycerides and prevents arteriosclerosis.

Ducts reduce fever, detoxify, and may help with sore throat and lymphadenitis. In addition, it can act as a diuretic, lowering blood pressure, fever, liver treatment.

Ginger is good for chills, headaches, vomiting from colds, and diarrhea. In addition, gastric juice secretion can be promoted, digestion can be promoted, blood purification can be promoted.

Salviae contains tannins and vitamin E, which can make up peripheral blood vessels, lower blood pressure, and suppress liver cancer.

Salvia may also help cardiovascular disease, liver disease, dysmenorrhea, edema and insomnia.

To describe the step of extracting the extract from these ingredients in more detail, step S15 (extracting step) is to wash the oats, rice, beans and ginger, and to dry at room temperature, after washing yeongyo and salvia soaked in alcohol Roasting, crushing the dried oats, rice, beans, and ginger and roasted soft and sweet ginseng; and extracting the natural extract by putting the crushed oats, rice, beans, soft, ginger and sweet ginseng in a water bath. Can be.

Washing oats, rice, beans and ginger and drying at room temperature may be performed by washing oats, rice, beans and ginger, respectively, to remove trim or foreign matter, and to dry at room temperature.

At this time, oats, rice, beans and ginger may be dried at room temperature until completely dried.

The step of rinsing after immersion in the liquor and salvia soaked in liquor can be immersed in liquor for about a day in order to remove the trim or foreign substances by washing the pontoon and salvia, respectively, and to remove the bitter taste of duct and salvia.

Thereafter, the duct bridges and salvia soaked in liquor can be taken out and heated to 100-110 ° C. to be roasted in order to increase inherent aroma and dry.

The step of crushing the dried oats, rice, beans and ginger and roasted soft and soft ginseng is followed by the complete drying of the oats, rice, soy and ginger, and the frying of soft and soft ginseng, followed by oats, rice, soy, soft, ginger and sweet ginseng. Each can be ground.

The step of extracting natural extracts by putting the crushed oats, rice, soybeans, yeongon, ginger and sweet ginseng in a water bath may extract the natural extracts by putting the crushed oats, rice, soybeans, yeongon, ginger and sweet ginseng in a water bath.

The temperature and pressure of the water bath can be extracted from natural extracts by extracting the extracts of oats, rice, soybeans, pontoons, ginger and sweet ginseng at a pressure of 350 to 400 bar at a temperature of 40 to 70 ℃.

At this time, when the temperature of the bath is less than 40 ℃ not properly bathed and the ingredients are not evenly mixed, the best extract does not come out, if it exceeds 70 ℃ may be nutrients of the ingredients.

In addition, if the pressure of the water bath is less than 350bar, the ingredients are not evenly mixed and the particles become large, which makes it difficult for the nutrients contained in the material to be absorbed by the body. This has the disadvantage of increasing.

Accordingly, the natural extract extracted may be kneaded by mixing the dough with the dough. As such, the natural extract is mixed with the dough to provide a variety of nutrients to the intake of the cotton intake.

In addition, the method of manufacturing the buckwheat noodle according to the embodiment of the present invention may further comprise the step of preparing a medicinal leaf powder after step S10 (preparation step).

Fermented leaves are added to give a sweet taste and fragrance to stimulate appetite and have strong acid resistance. In addition, it has detoxification and antipyretic action, menstrual irregularities, abdominal pain treatment effect.

The step of preparing the spearmint leaf powder may be prepared using the spearmint leaf powder.

Specifically, it may include the step of poaching the pear leaf in water, the step of reacting by adding a cellulose degrading enzyme to the poached yang leaf and drying and pulverizing the reacted yang leaf to produce a powder.

The step of blanching the spear leaf in water can be washed for 3 minutes to 5 minutes in water washed 90 to 100 ℃. In this case, water may be used by adding a small amount of cooking oil and salt. Adding a small amount of cooking oil and salt in this way can maintain the vividness of the color of the pear leaves after poaching.

In addition, blanching cannabis leaves can inactivate enzymes contained in cannabis leaves to inhibit browning and remove sputum.

In addition, the water may be 10 to 20 times the total weight of the leaves.

The step of reacting by adding cellulose degrading enzyme to the poached pear leaf may cause the decomposition reaction by adding cellulose degrading enzyme to the poached pear leaf.

Moreover, 0.1-0.3 weight part of cellulose degrading enzyme can be added with respect to the whole weight part of poached beech leaves.

In addition, the step of reacting by adding cellulose degrading enzyme to the poached beech leaves may be reacted for 1 hour to 2 hours at 25 to 30 ℃ after the addition of cellulose degrading enzyme.

Then, the step of drying the pulverized leaf and then pulverized to produce a powder may be dried and pulverized yangha leaf to produce a yangha powder.

In addition, the step of drying the reacted medicinal leaves and then pulverized to a powder may be dried for 50 to 55 for 12 to 24 hours.

At this time, when the drying temperature is less than 50 ℃ there is a fear of microbial growth, if it exceeds 55 ℃ may inhibit the acid reaction inhibition effect of buckwheat noodles.

The medicinal herb leaf powder prepared as described above may be mixed with the dough material to improve the fragrance of the buckwheat noodles and enhance the taste. In addition, after cooking the buckwheat noodle, the acid reaction can be suppressed to improve the storage capacity.

In the step S20 of kneading the dough with the dough, the dough may be mixed with the dough. In addition, the natural extract extracted in step S15 may be kneaded by further mixing the dough material. In addition, the medicinal leaf powder prepared in the step of preparing the medicinal leaf powder may be kneaded by further mixing the dough material.

In this case, the dough may be kneaded with a coconut fermentation solution, but water is not limited thereto.

Such coconut fermentation broth may include coconut powder, distilled water and useful microorganisms.

Coconut powder may be prepared in powder form by pulverizing the coconut after freezing. Here, the coconut can be rapidly frozen at -45 ° C. for 20 to 25 minutes and crushed with a grinder.

The coconut powder and distilled water and useful microorganisms are mixed to produce a dough.

At this time, 25 to 30 parts by weight of coconut powder and 1 to 5 parts by weight of useful microorganisms may be mixed with 100 parts by weight of distilled water.

By using such dough, it is possible to promote the metabolism by the fatty acid component to increase the calorie consumption, increase the good cholesterol and strengthen the immunity with the liuric acid component. That is, it can supply the nutrients beneficial to the human body.

In addition, by using a dough containing coconut powder, it can give an effect of preventing osteoporosis, arthritis.

In addition, when using a coconut fermentation solution in the dough, the method of manufacturing the buckwheat noodles according to an embodiment of the present invention may further comprise the step of ripening the dough after the step S20.

The step of ripening the dough may be aged by fermenting the dough at 35 to 45 ℃ for 12 to 24 hours.

Accordingly, the dough materials are blended with each other, and the side from which the dough is made can be soft and elasticity can be improved, and the aroma and taste can be improved.

The step (S30) of producing a cotton by extrusion molding the kneaded dough may be put into the cotton dough in a cotton molding machine to produce a cotton. Such a face molding machine used a generally used extruder, so a detailed description thereof will be omitted.

In addition, the method of manufacturing the buckwheat noodles according to an embodiment of the present invention may further include a step of directly taking out the molded surface into hot water after the step S30 (manufacturing).

This can improve the chewyness of the noodles by putting the prepared noodles in boiling water immediately.

As described above, the Audi buckwheat noodles can be manufactured by the method for producing the Audi buckwheat noodles according to the embodiment of the present invention.

In addition, the method of manufacturing the buckwheat noodle according to an embodiment of the present invention further comprises the step of coating the surface with cacao nibs powder after step S30 (manufacturing) or after directly taking out the molded surface into hot water. can do.

That is, the coating may be coated by spraying cacao nibs directly on the molded surface, it may be coated by spraying cacao nibs powder after removing the molded surface into hot water.

Accordingly, the nutrition of cacao nibs can be ingested when the buckwheat noodles prepared without being stuck to each other while the noodles are dried.

Cacao nibs contain more polyphenols than green tea, which removes toxins and is effective for diet, adult illness, and skin improvement. It can also help improve memory and concentration.

Hereinafter, the contents of the present invention will be described in detail through Examples, Comparative Examples, and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

[ Example ]

Example 1

70% by weight of wheat flour, 20% by weight of buckwheat flour, 5% by weight of odyssey powder, 2% by weight of garlic powder, and 3% by weight of salt are kneaded with dough (water), and the kneaded dough is put into a molding machine. The buckwheat noodle was prepared by extrusion molding.

Example 2

When kneading the coconut fermentation solution was used as the dough, except that the dough was aged for 40 hours at 40 ℃ was prepared as in Example 1. (The dough contains 100 parts by weight of distilled water, 25 parts by weight of coconut powder and 3 parts by weight of useful microorganisms)

Example 3

When kneading was prepared as in Example 1 except for kneading by further mixing the natural extract (5% by weight based on the total weight of the dough material) to the dough material.

Oats, rice, soybeans and ginger were washed, dried at room temperature until completely dried, washed with duct and salvia, immersed in liquor for 24 hours and then roasted to 100 ° C. The dried oats, rice, soybeans and ginger, and roasted yeonkyo and sweet ginseng were crushed, respectively, and put into a water bath at a temperature of 55 ° C. and 350 bar pressure, and natural extracts were extracted for 1 hour.

Example 4

When kneading was prepared as in Example 1, except that the dough material was mixed by further mixing the medicinal leaf powder (3% by weight based on the total weight of the dough material).

Pouring the quince leaves in water at 100 ° C. (adding a small amount of cooking oil and salt) for 5 minutes, and then adding 0.2 parts by weight of cellulose (to the entire weight of poached pear leaves) to the poached pear leaves and reacting at 25 ° C. for 1 hour. The reacted pear leaf was dried at 50 ° C. for 18 hours and pulverized to prepare a pear leaf powder.

[Comparative Example]

It was prepared in the same manner as in Example 1 except for mixing 75% by weight of our wheat flour without adding odyne powder.

[ Experimental Example Sensory test

Thirty-four relatively excellent taste taste among professional sensory test agents (50 [25 males, 25 females with more than two years of sensory test experience] trained in Examples 1 to 3 and Comparative Examples prepared according to the present invention) Quantitative Descriptive Analysis (QDA) was performed by dividing the results into flavors, overall taste, texture, and preference. Sensory evaluation was carried out by a five-point measurement (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 1 below.

Each buckwheat noodle was cooked under the same conditions, and the stock of soba noodles was used as the same one.

incense flavor Texture preference Example 1 4.54 4.48 4.21 4.45 Example 2 4.61 4.55 4.16 4.64 Example 3 4.42 4.48 4.18 4.42 Example 4 4.82 4.53 4.17 4.68 Comparative example 3.01 3.32 3.51 3.11

As can be seen in Table 1, it can be seen that Examples 1 to 4 show a higher score in all items than the comparative example.

This is because Examples 1 to 4 are made of buckwheat noodles by using roux as a kneading material, thereby improving the aroma and taste, and increasing the viscosity to improve the freshness.

Although the embodiments of the present invention have been described above with reference to the accompanying drawings, those skilled in the art to which the present invention pertains may implement in other specific forms without changing the technical spirit or essential features of the present invention. I can understand that. Accordingly, the embodiments described above are exemplary in all respects and not restrictive.

Claims (10)

Preparing a dough material including Korean wheat flour, buckwheat flour, udi flour, garlic powder and salt;
Mixing and kneading dough in the dough material; and
To prepare a cotton by extrusion molding the kneaded dough,
The dough material,
It contains 65 to 75% by weight of wheat flour, 15 to 25% by weight of buckwheat powder, 3 to 8% by weight of udi powder, 2 to 3% by weight of garlic powder, and 2 to 3% by weight of salt.
After preparing the dough material,
Further comprising the steps of extracting natural extracts from oats, rice, beans, yeonkyo, ginger and sweet ginseng,
The natural extract is kneaded and mixed with the dough material as the dough in the kneading step,
Extracting the natural extract,
Washing the oats, rice, beans and ginger and drying at room temperature;
Washing the soft and soft ginseng and immersing it in alcohol and then roasting by heating to 100 to 110 ° C .;
Pulverizing the dried oats, rice, beans, and ginger and roasted ducts and sweet ginseng, and
The crushed oats, rice, soybeans, yeonkyo, ginger and sweet ginseng in a hot water bath with a temperature of 40 to 70 ℃ and a pressure of 350 to 400 bar extracting a natural extract.
delete delete delete The method of claim 1,
The dough is,
Coconut fermentation broth,
The coconut fermentation broth,
Contains a coconut powder, distilled water and useful microorganisms, which have been crushed after a quick freezing,
After the kneading step,
Method of producing a buckwheat noodle further comprising the step of ripening the dough.
The method of claim 1,
After the step of manufacturing the cotton,
Method for producing an buckwheat noodle further comprising the step of directly putting out the molded noodle to hot water.
The method of claim 1,
After the step of manufacturing the cotton,
Method for producing buckwheat noodles further comprising the step of coating the prepared cotton with cacao nibs powder.
The method of claim 1,
After preparing the dough material,
Further comprising the step of preparing a medicinal leaf powder,
The medicinal leaf powder is a method of producing buckwheat noodles, characterized in that the dough is mixed with the dough in the kneading step.
The method of claim 8,
Preparing the medicinal leaf powder,
Blanching medicinal leaves in water;
Reacting by adding cellulose degrading enzyme to the poached beech leaves and
Method of producing an buckwheat noodle comprising the step of drying the reacted medicinal leaves and then pulverized powder.
Audi buckwheat noodle prepared by the method of any one of claims 1, 5-9.

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