KR102069264B1 - Manufacturing method of noodles comprising willow leaves - Google Patents

Abstract

The present invention relates to a method for manufacturing willow leaf noodles and willow leaf noodles manufactured thereby. More specifically, the method comprises: a step 1) of pulverizing a roasted willow leaf to make willow leaf powder; a step 2) of mixing the willow leaf powder with sticky barley powder and flour and kneading the mixture with water to make paste; a step 3) of making noodle strips of a noodle type from the paste; a step 4) of making broth; a step 5) of boiling the broth and inserting the noodle strips of the step 3) into the broth to cook the noodle strips. According to the present invention, the willow leaf noodles contain functional ingredients, such as asparagine, cyanine, tannin, iodine, and the like, of a willow leaf in noodle strips, thereby increasing nutritional functionality of noodles. Moreover, functional synergy is generated by a complimentary reaction between the noodle strip and the broth while removing bitterness, and it is suppressed that green pigment of the willow leaf is eluted into the broth, thereby providing an effect of taking the majority of useful ingredients of the willow leaf included in the noodles without taking the entire broth.

Description

Manufacturing method of noodles comprising willow leaves}

The present invention relates to a method for producing willow leaf noodles and willow leaf noodles prepared by the above method.

Noodle is a food made by mixing salt and water in flour, forming a cotton pad, and then cutting it to a certain size. Various products are being developed according to the ingredients and kinds added. Noodles made of mixed noodles mixed with perilla powder, buckwheat, whey powder, brown rice and laver are being developed.

In general, noodles have a long history because they are relatively simple to manufacture and cook compared to other foods. These noodles are said to have been made since 6,000 BC and have been eaten since ancient times.

On the other hand, noodles are evaluated by the degree of chewy characteristics, the texture of the surface when eaten, the color of the noodles themselves, and the quality varies greatly depending on the characteristics of the blended raw materials, the blended water content and the drying method.

In addition to the consumer's desire for taste, the demand for health-oriented foods is steadily increasing, and green tea and noodles made with eggs are kneaded and sold in traditional noodles.

Noodles are currently consumed a lot in the form of ramen, noodles, udon, etc., especially in the case of meal replacement snacks or news people can be consumed as a meal to be consumed steadily by consumers.

Recently, due to the establishment of a well-being culture, cotton products tend to consider health as well as foods that simply relieve hunger, but most of the ingredients in noodles are carbohydrates and nutritional value compared to other stocks. In terms of balance, there is an unsuitable disadvantage, and the value as a food is high considering the nutritional imbalance and health functionalities.

Conventionally, as a nutritious noodle food, a method of preparing noodles by adding herbal ingredients or wild vegetables has been widely used, and as wild vegetables, mulberry leaves are mainly added to cotton dough to supplement the blood sugar increase caused by carbohydrates with the hypoglycemic effect of mulberry leaves. The solution was presented.

However, herbal ingredients and wild vegetables have a bitter taste, and when added to noodle batter, bitter taste decreases the flavor of noodles and decreases consumer's preference, which is an obstacle to popularization of functional noodles containing herbal ingredients or wild vegetables. come.

On the other hand, the willow (Salicaceae) is a genus of about 340 species of genus Aspen, Willow and Weeping Willow mainly distributed in the northern hemisphere, temperate and temperate regions. Depending on the species, they also grow in grasslands, riverside wetlands, and mountains (Zomleter 1994). Most willows grow quickly and adapt well under certain circumstances. Willow is a source of aspirin and is used for antipyretic and anti-inflammatory drugs.

The bark of the willow is an antipyretic analgesic that is used for colds, rheumatic fever, and mucus. It is effective when used as a decoction for inflammation in the mouth and throat. In the treatment of copper, willow flowers are jaundice and gold spears (金 瘡: wounds with sharp metals. Light weight damages the skin or muscles, severe damage to the tendons or intestines, bleeding does not stop pain, pain) (濕 痺) is one of the symptoms, heavy and swollen limbs and body, dull skin sense, pain in the bones), etc., is effective for swelling, burns, poisoning, toothpicks.

Accordingly, the present inventors, while contemplating the improvement of the conventional functional noodles rich in nutrients but strong bitter taste, as a result of using willow leaves in place of conventional herbal ingredients or wild vegetables, asparagine, cyanine, tannin, iodine willow leaf functional ingredients The present invention was completed by improving the nutritional functionality of noodles and making them excellent in flavor and texture by containing them in noodles noodles.

It is an object of the present invention to provide a method for producing noodles containing willow leaf powder.

In addition, another object of the present invention is to provide a willow leaf noodles that are rich in nutrients of the willow leaf while maintaining the unique taste of the noodle, while the inherent aroma of the willow leaf is properly harmonized and the bitter taste is purified to have an excellent taste and aroma.

In addition, another object of the present invention is to provide a willow leaf noodle with a very elastic and chewy noodles texture is very excellent texture.

In addition, another object of the present invention is to provide a willow leaf noodles that can be used in various noodle dishes such as kalguksu, bibimbuksu, cold noodles.

In order to achieve the above object, the present invention comprises the steps of 1) preparing a powder by grinding the weeping willow leaves; 2) mixing the willow leaf powder with the barley and flour and preparing a dough with water; 3) preparing noodles in the form of noodles from the dough; 4) preparing the broth; And 5) boiling the broth and putting the noodle to cook 3).

The present invention also provides a willow noodle prepared by the above method.

Hereinafter, the present invention will be described in detail.

In the manufacturing method of willow leaf noodles of the present invention, the steaming is preferably treated within 180 minutes at 180 ℃ to 240 ℃ within 20 minutes, and after treatment at 230 ℃ for 10 minutes first and keep in mind at 150 ℃ 10 minutes, 110 ℃ It is more preferable to process in order of 10 minutes, 20 minutes at 100 degreeC, and 60 minutes at 80 degreeC.

In addition, in the method for producing willow leaf noodles of the present invention, the willow leaf powder of step 1) is preferably a dry powder having a water content of 35% by weight or less, the willow leaf powder is contained 2% by weight or more based on the total weight of the dough It is preferable.

In addition, in the manufacturing method of the willow leaf noodles of the present invention, the dough of step 2) preferably contains 5 to 10 parts by weight of carrots in 100 parts by weight of the dough, using the broth 4) instead of purified water It is desirable

In addition, in the method for producing willow leaf noodles of the present invention, the broth 1) put the barley roasted in water and heated for 4 to 5 hours at 80 ℃ ~ 100 ℃, and then added Schisandra chinensis, jujube, red ginseng at 60 ~ 90 ℃ Heating for 2-3 hours, and then obtaining only liquid content; 2) adding kelp to the liquid powder and heating at medium heat for 20 to 30 minutes, to obtain only liquid powder to prepare a broth base; 3) crushing and mixing tomatoes, carrots, onions, radishes, and garlic to prepare vegetable powders; 4) mixing the egg white foam and the vegetable grinding material and aged at 2 to 3 ° C; 5) mixing the mixture aged in step 4) to the broth base of step 2) and heating it while removing bubbles and impurities that rise to 100 ° C; And 6) filtering solids from the boil in step 5) and obtaining only liquid content.

The present invention also provides a willow noodle prepared by the above method.

Willow leaf noodles of the invention is very excellent in the antioxidant effect because the willow leaf powder is contained in noodles. In addition, the willow leaf noodles of the present invention, while maintaining the unique flavor of the noodles, the inherent aroma of the willow leaf is properly harmonious, the fragrance is excellent, the noodle is very elastic and chewy, the texture is very excellent.

As described above, by incorporating the willow leaf functional ingredients such as asparagine, cyanine, tannin, iodine in the noodle noodle by the present invention improves the nutritional functionality of the noodle, while removing the bitter taste by the complementary action of noodle and broth, functional synergistic effect The green pigment of willow leaves is suppressed from being eluted into the broth, so it is possible to consume most of the useful ingredients of the willow leaf contained in cotton even without ingesting all the broth.

Hereinafter will be described in detail for each step with respect to the manufacturing method of willow leaf noodles of the present invention.

First step: preparing willow leaf powder

The present invention is characterized by producing a willow leaf powder by grinding after the willow leaf dried and steamed.

In the present invention, the willow leaf drying method is not particularly limited and may be a natural drying method or a hot air drying method. Preferably, the willow leaves are harvested at low temperature after freezing and immediately stored, and then dried at 40 ° C. to 50 ° C. with a dryer for about 7 hours or more. In the present invention, the low-temperature rapid freezing immediately after harvesting the willow leaf can minimize the destruction of nutrients of the willow leaf.

Roasting refers to treatment within 180 minutes at 180 ° C. to 240 ° C. in order to increase moisture retention by heating to a high temperature to evaporate moisture and eliminating oxidase activity to prevent leaf rot. Ambient temperature and time may vary depending on the intended target. For example, but not limited to the case of willow leaves first treated 10 minutes at 230 ℃ and keep in mind in order of 10 minutes at 150 ℃, 10 minutes at 110 ℃, 20 minutes at 100 ℃, 60 minutes at 80 ℃ Process.

When the willow leaf is pulverized in the present invention, the particle size is preferably 100 μm or less, preferably 10 μm or less, and more preferably 1 μm. If the particle size of the powder falls within the above range, the willow leaf powder is uniformly mixed with the noodle dough, the color is very excellent and may have a firm and chewy noodle.

In addition, in the present invention, it is preferable that the willow leaf powder is in a dried state of at least 65% or at least 80%. That is, the willow leaf powder of the present invention preferably has a water content of 35% by weight or less or 20% by weight or less. When the water content of the powder falls within the above range, the color is very excellent, there is little destruction of nutrients, and elastic and chewy noodles can be obtained. If the moisture content is out of the above range, the dough becomes excessively thick in the step of making noodle dough by adding the willow leaf powder.

In addition, the present invention is preferably stored in a vacuum packaging the willow leaf powder. The vacuum packaging of the powder has the advantage that the nutrients can be kept as it is.

As described above, the present invention has the advantage that long-term storage of the willow leaf by using a powder after drying the willow leaf.

Second step: preparing the dough

In the present invention, the willow leaf powder prepared in step 1 is added to the barley and wheat flour, characterized in that the water is poured to prepare a dough. Here, depending on the content of the above ingredients of the dough, willow leaf cold noodles, rice noodles or wheat noodles may be used.

Chal barley has a high content of beta glucan, which lowers blood cholesterol levels in the body, prevents heart disease, inhibits accumulation of fat, and prevents adult diseases. In addition, using the barley better flavor of noodles.

Especially preferably, roasted barley is used. Compared to barley, barley has a higher content of minerals such as calcium, magnesium, and potassium, as well as high content of vitamin B1 and vitamin C, and saponarin, lutonarin, and anti-oxidant, anti-inflammatory, and anticancer functions. It contains functional secondary metabolites such as isovitexin and contains many functional substances such as policosanol effective for metabolic syndrome such as hypertension, diabetes, and lipid metabolism.

In addition, the present invention is that the willow leaf powder is preferably contained 2% by weight or more based on the total weight of the dough, if the above range is satisfied, the color is very excellent, while maintaining the unique taste of noodles, while the inherent aroma of willow leaves properly Cooked noodle can be prepared.

For example, when using willow leaf powder dried at 65% or more, it is preferable to have the composition of the dough as follows.

Ⅰ) more than 30% by weight of barley, more than 58% by weight of wheat flour, more than 3.5% by weight of willow leaf powder, more than 8.5% by weight of other glutinous rice flour, salt, etc.

Ii) at least 20% by weight of barley, at least 70% by weight of wheat flour, at least 3.5% by weight of willow leaf powder, at least 6.5% by weight, including other glutinous rice flour and salt

In addition, when using the willow leaf powder dried more than 85% it is preferable to have the composition of the dough as follows.

Ⅲ) at least 30% by weight of barley, at least 58% by weight of flour, at least 2% by weight of willow leaf powder, and at least 10% by weight of other glutinous rice flour, salt, etc.

Ⅳ) at least 20% by weight of barley, at least 70% by weight of wheat flour, at least 2% by weight of willow leaf powder, at least 8% by weight of other glutinous rice flour, salt, etc.

5 to 10 parts by weight of carrots may be included with respect to 100 parts by weight of the dough component when the dough is prepared.

The carrot contains a pectin component is known to be good for constipation by eliminating the bloating caused by indigestion and help defecation. The pectin component is a polymer of purified carbohydrate and is used as a coagulant, a thickener, a stabilizer, an anti-solidifying agent, an emulsifier and the like in food. Therefore, the mucus component of the pectin can replace the glutin component of the flour to maintain the viscosity of the cotton prepared by the present invention and increase the flavor flavor.

In addition, the carrot serves to suppress the useful components of the willow leaves in the broth when boiling the noodles, the final stage of the production of the final noodles, and serves to make the noodles more chewy.

Step 3: Preparation of Noodles

The present invention is characterized in that to extract the noodles in the form of noodles from the dough prepared in step 2.

Here, the noodle can be pulled out directly using a machine or a human hand, and in this process, the thickness or length of noodle can be adjusted according to the purpose of the noodle.

The willow leaf noodles prepared by the method of the present invention can be used to make various noodle dishes such as kalguksu, bibimbuksu and cold noodles.

Fourth step: preparation of broth

1) Boil the roasted barley at 80 ℃ ~ 100 ℃ for 3 ~ 4 hours, then cool it slowly at room temperature to remove dry matter and get only liquid content. Preferably, 2 to 5 g of roasted barley is added to 1.5-2 L of water to obtain a liquid component.

 Put Schisandra chinensis, jujube, red ginseng into the liquid powder prepared in the above process, decoction at 60-90 ° C. for 2 to 3 hours, then remove solids to separate and obtain liquid powder.

The active ingredient may be extracted by heating Schisandra chinensis, jujube and red ginseng together with barley, but since the time of extracting the active ingredient from barley is longer than the extracting time of the active ingredient from Schisandra chinensis, jujube, red ginseng, barley is heated separately. Will be extracted.

Schisandra chinensis has been reported a variety of physiological functions, such as blood pressure lowering, anticancer, anti-aging, immune regulation and antimicrobial activity, and anthocyanin (anthocyanin), which is a red pigment unique to Schisandra chinensis is known to have antioxidant activity.

Jujube is rich in nutritional ingredients and is the most widely used ingredient in Chinese medicine with licorice. It contains a lot of sugar and ascorbic acid, and medicinal ingredients include sterol, alkaloid and saponin. ), Vitamins, organic acids, amino acids, etc., has a pharmacological effect such as emollients, diuretics, tonics, bile, gangjeong, physical recovery, expectorants, anti-inflammatory agents.

Red ginseng, as it is well known, is steamed and dried ginseng to reduce the inherent toxicity of ginseng through this process, and contains more types of saponins than ginseng and white ginseng, ginsenoside is a unique ingredient in the process Is generated. The pharmacological effects of ginsenosides include immunopotentiation, anticancer activity, antidiabetic action, liver function recovery and alcohol detoxification, blood circulation and vascular relaxation reaction, female menopausal effect, osteoporosis effect, anti-aging, anti Stress effects and memory enhancement are known.

Preferably, 1 ~ 3g of Schizandra chinensis, 5 ~ 7g of jujube, 2 ~ 5g of red ginseng are added to barley liquid powder to make liquid powder.

2) Put 1 ~ 2g of kelp in the liquid powder prepared in the above process and heat it at 60 ~ 80 ℃ for 20 ~ 30 minutes, then remove the kelp and cool to make a broth base.

3) Prepare 60 ~ 65g of tomato, 30 ~ 35g of carrot, 40 ~ 50g of onion, 40 ~ 50g of radish, and 20 ~ 30g of garlic. These materials are ground to a little roughness so that they do not grind too finely and have a coarse grain. These vegetables increase the flavor of the broth, improve the flavor of the broth, and improve the nutrition of the broth.

Tomato's main ingredient is sugar, and it contains citric acid, malic acid, and tartaric acid, which make it sour, help digestion, and generate energy. Tomatoes, when heated or processed, are more nutritious because they break down the cell walls and increase the content of lycopene or carotene. Lycopene releases free radicals to rejuvenate the cells to prevent aging, prevent prostate cancer, breast cancer, and cancers of the digestive system, and prevent stroke and myocardial infarction. And vitamin K of tomato is good for osteoporosis by preventing calcium from getting out of the body, and vitamin C of tomato is good for preventing wrinkles and preventing melanin. Tomatoes also contain potassium, which can help prevent high blood pressure by releasing salts from the body.

Carrots are rich in vitamin A, which helps to improve immunity, and due to its unique sweetness, it helps to increase appetite.

Preferably 60 ~ 65g tomatoes, 40 ~ 50g onions, 30 ~ 35g carrots, 40 ~ 50g radishes, 20 ~ 30g garlic is used.

5) Bubble the egg whites, mix 3 ~ 5g of egg white foam with the vegetable ground material and mature for 4 to 5 hours at 2 ~ 3 ℃. Carefully mix the egg whites so that the bubbles do not go out.

In this ripening process, the taste of each vegetable in the vegetable grinds together, and the flavor of the broth is further improved. In addition, the egg white foam improves the adhesion of the vegetable grind to the impurity removal effect due to the egg white foam in the process described later.

5) Heat the egg white foam and the mixed vegetable grind with the broth base prepared in the above process. When you start to boil, lightly reduce the fire and when bubbles and impurities boil, drill a hole in the middle. Boil about 70 ~ 100 ℃ for 1 hour while removing the bubbles and impurities that rise to 100 ℃.

Since the egg white foam has adsorption power, the egg white foam adsorbs the impurities of the broth base or vegetable grind.In this state, the egg white foam ripens because the egg white foam is ripe in the state where the adsorbed impurities are removed. Easy to remove Therefore, you can make a broth that has a clearer and cleaner taste.

6) The boiled in the process is caught with a fine sieve or cotton cloth, to complete the broth.

The broth can be added with salt, pepper, chile, sesame seeds, green onions, garlic, cilantro, vinegar, field sauce, chili, and seaweed, depending on the type of noodles or noodles.

The broth prepared by the above method can be used as various kinds of food broth, and can be used for both hot broth and cold broth. In particular, the broth produced by the present invention is made of only the vegetable material without using meat or fish, and vegetarians or those with a religion of avoiding meat or fish can eat it with confidence and have excellent nutrition. .

5th step: making noodles

Boil the broth completely prepared first and put the noodle prepared in step 3) and boil the noodle for two to ten minutes for 20-20 minutes to fully cook the noodle.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

<Example 1>

After harvesting the willow leaves after low temperature freeze storage was first dried for more than 7 hours in a dryer at 40 ℃ ~ 50 ℃. The dried willow leaves were first treated at 230 ° C. for 10 minutes, and then treated at 150 ° C. for 10 minutes, at 110 ° C. for 10 minutes, at 100 ° C. for 20 minutes, and at 80 ° C. for 60 minutes. It was dried up to% or less and ground to a particle size of 100 μm or less. 3.5 g of the willow leaf powder thus obtained was added to 30 g of barley and 58 g of wheat flour, 8.5 g of other glutinous rice flour, salt and the like were poured and kneaded. The dough was then taken out using a machine for noodles.

2-5 g of roasted barley was added to 1.5-2 L of water, boiled at 80 ° C. to 100 ° C. for 3 to 4 hours, and then cooled slowly at room temperature to remove dry matter, thereby obtaining only liquid content. 1 ~ 3g of Schizandra chinensis, 5 ~ 7g of jujube, 2 ~ 5g of red ginseng, decocted at 60 ~ 90 ℃ for 2 ~ 3 hours and then removed solids to separate and obtain liquids. 1 ~ 2g of kelp was put here and heated for 20 to 30 minutes at 60 ~ 80 ℃, the kelp was removed and cooled to prepare a broth base.

Vegetable grinds were prepared by grinding tomatoes 60-65 g, carrots 30-35 g, onions 40-50 g, radish 40-50 g, and garlic 20-30 g. The egg whites were bubbled, and 3 to 5 g of the egg white bubbles were mixed with the vegetable powder and aged at 2 to 3 ° C. for about 4 to 5 hours. This was mixed with the broth base and boiled at about 70 to 100 ° C. for about 1 hour to remove bubbles and impurities that emerged at 100 ° C.

The prepared broth was boiled again, and the prepared noodle was put in and then boiled twice for 10 minutes in a second to sufficiently cook noodle to prepare noodles.

<Example 2>

Noodles were prepared in the same manner as in Example 1, except that 7 parts by weight of carrots was added to 100 parts by weight of the dough of Example 1.

Comparative Example 1

Noodles were prepared in the same manner as in Example 1, except that 3.5 g of the willow leaves, in which the wetting process of the willow leaves was omitted.

Comparative Example 2

Noodles made from wheat flour and commonly sold.

Comparative Example 3

In order to compare the antioxidant power, α-tocopherol was added to 200 ppm with cooking oil as a control.

Experimental Example 1 Sensory Evaluation

The noodles, noodles, and noodles prepared in Examples 1 and 2 and Comparative Example 1 were evaluated for taste, aroma, chewyness, elasticity and flavor of broth.

As an evaluation method, boiled noodle of the preparation example and the comparative example was prepared for 100 people, and after tasting, one point was very bad about taste, aroma, chewyness and elasticity of noodle, and seven points were very good. Rating preference

It was.

flavor incense Chewy Elasticity Juicy Flavor Example 1 6.6 6.5 6.3 6.3 6.2 Example 2 6.8 6.6 6.9 6.6 6.2 Comparative Example 1 3.8 4.3 4.6 4.4 4.7

According to Table 1, it was found that the noodle prepared by adding the willow leaf dry powder maintains the proper inherent aroma of the willow leaf compared to the noodle prepared by adding the willow leaf powder that has not been treated, and has excellent chewyness and elasticity. . In addition, in the case of the noodle of Comparative Example 1, it was found that the preference was remarkably inferior since it was too sour. In addition, when carrot powder is added to the dough, the chewyness and elasticity of the noodle is further enhanced.

Experimental Example 2 Antioxidant Effect Measurement

Antioxidant activity was measured by referring to AOCS (Sampling and analysis of commercial fats and oils). In other words, the noodle extract prepared by the above Comparative Example and Example was concentrated in vacuo and then lyophilized to prepare a dry powder, and then the sample was tested for antioxidant effect. In order to investigate the antioxidant power, homogenizer was used for homogenization at 10,000 rpm for 5 minutes, and then at 60 ° C for peroxide value (POV) and thiobarbituric acid (TBA). The change of was measured. At this time, α-tocopherol was added to the cooking oil to be 200ppm in order to compare the antioxidant power, and the change value was compared and examined in the same manner as the sample to show the antioxidant power.

As a result of measuring the antioxidant properties of the cotton noodle extract of the willow noodle, cooking oil, POV, TBA was confirmed in the antioxidant properties and compared with Comparative Examples 2 and 3 Example showed high antioxidant properties. In particular, Example 2 produced by the present invention showed the best antioxidant properties.

As mentioned above, although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. This is possible.

Claims (5)

1) After harvesting the willow leaves, frozen and frozen at low temperature, dried, and then dried for 7 hours at 40 ~ 50 ℃ with a dryer for 10 minutes at 230 ℃ for the first time and keep in mind 10 minutes at 150 ℃, 10 minutes at 110 ℃, 20 minutes at 100 ℃, 60 minutes at 80 ℃ pulverized willow leaf in order to prepare a willow leaf powder having a particle size of 100㎛ having a water content of 35% by weight and containing 2% by weight based on the total weight of the dough step;
2) mixing the willow leaf powder with roasted barley and flour and preparing a dough with broth, further comprising 5-10 parts by weight of carrots in 100 parts by weight of the dough;
3) preparing noodles in the form of noodles from the dough;
4) preparing the same broth as step 2); And
5) boil the broth first and then 3) add noodles and boil for 2 to 10 minutes to boil; cooking method of willow leaf noodles.
delete delete delete The method of claim 1, wherein the broth is
1) put the roasted barley in water and heated for 4 to 5 hours at 80 ℃ ~ 100 ℃, and then added Schisandra chinensis, jujube, red ginseng, heated at 60 ~ 90 ℃ for 2 to 3 hours, to obtain only liquid content;
2) adding kelp to the liquid powder and heating at medium heat for 20 to 30 minutes, and then obtaining only liquid powder to prepare a broth base;
3) crushing and mixing tomatoes, carrots, onions, radishes, and garlic to prepare vegetable grinding products;
4) mixing the egg white foam and the vegetable grinding material and aged at 2 to 3 ° C;
5) mixing the mixture aged in step 4) in the broth base of step 2) and heating it while removing bubbles and impurities that rise to 100 ° C; And
6) filtering the solids from the boil in step 5) to obtain only the liquid content; manufacturing method of willow leaf noodles characterized in that it is prepared.