KR102324359B1 - The making method of the noodle in which the dried radish and eel are contained - Google Patents

Abstract

The present invention relates to an ordinary method for producing noodles which can be produced by adding dried radish leaf powder and eel powder, wherein the dried radish leaf powder is obtained by pulverizing dried radish leaves immersed in a Dendropanax morbifera extract, and the eel powder is obtained by pulverizing eel by undergoing a step of immersing the same in a pine needle extract and then heating the same, so that noodles with high preference can be provided since because the noodles can contain nutrients such as minerals, vitamins, fiber, protein, calcium, and the like, which lack in ordinary noodles, as well as do not have unique old flavor and bitter aftertaste of dried radish leaves, and unique fishy and greasy taste of eel.

Description

The making method of the noodle in which the dried radish and eel are contained}

The present invention relates to a method for producing Shiraegi eel noodles, and more specifically, in a conventional method for producing noodles, a millet powder obtained by pulverizing Shiraegi immersed in hwangchil extract and eel heads and bones immersed in pine needle extract are ground. It relates to a method of manufacturing eel noodles, characterized in that it is prepared by mixing eel powder with wheat flour.

Noodles are a generic term for food that is kneaded with flour and then rolled, rubbed, or fried in soup. It can be easily consumed by a simple cooking method, so it can be said to be a popular food for many people.

However, in the case of general noodles, because only wheat flour is used as the noodle material, it is close to the white color of wheat and contains mostly carbohydrates in nutrition, so it lacks protein, vitamins, dietary fiber, etc. It loses its taste and texture.

Therefore, there is a need to develop noodle products that are rich in such nutrients and meet the tastes of modern people.

Shiraegi, dried blue radish, has a unique savory taste and soft touch, is a nutritious ingredient rich in vitamins, minerals, and fiber, and is known to be good for preventing adult diseases. However, there is a disadvantage that it is difficult to develop a popular menu because there is a wide variation in preference due to the characteristic old flavor and bitter aftertaste of Shiraegi.

Most siraegi noodles are prepared by boiling shiraegi in broth, and Korean Patent Registration No. 1144753 discloses a manufacturing method of noodles with kelp, shiraegi and soybean paste added, but the method for manufacturing shiraegi eel noodles of the present invention is different from that of the present invention. Its configuration and effect are different.

Eel has a strong characteristic of reinforcing yang. Since ancient times, it is a high-protein, high-calcium nutritional supplement that is excellent for recovering from fatigue and has an excellent effect on improving liver function. known as food. In recent years, research has been made on aquaculture to meet the demand for eel as a favorite food or health supplement, and it has become one of the foods easily accessible to the general public. there was no

Korean Patent Registration No. 0689880 discloses a method for manufacturing eel broth kimchi kalguksu, and fish noodles are known that eat various kinds of freshwater fish in broth. The composition and effect are different from the manufacturing method of the Shiraegi eel noodles of the present invention.

Eel broth noodles or fish noodles have a wide variation in the preference for fish broth, and there is a nutritional problem if the broth is not eaten well.

Registered Patent No. 10-1144753 (May 11, 2012) Registered Patent No. 10-0689880 (Mar. 09, 2007)

The present invention was invented to solve all the problems of the prior art, and in a conventional method for producing noodles, it was immersed in the crushed Shiraegi powder and pine needle extract and then heated. By adding pulverized eel powder, it not only contains minerals, vitamins, fiber, protein, calcium, etc., which are nutrients lacking in noodles, but also does not have the characteristic old smell and bitter aftertaste and the characteristic fishy and greasy taste of eel. The purpose is to provide noodles with high preference.

This invention

(1) (a) boiling the washed radish;

(b) dehydrating boiled radish to obtain shiraegi;

(c) immersing shiraegi in hwangchil extract for 30-40 minutes,

(d) drying the soaked Shiraegi;

(e) grinding the dried Shiraegi to 40-60 mesh,

Shiraegi powder manufacturing step consisting of;

(2) (a) collecting and washing the head and bones from the eel;

(b) roasting 1 kg of washed eel heads and bones at 150-200 ° C for 5-10 minutes,

(c) immersing the roasted eel head and bones in the pine needle extract for 30 to 40 minutes,

(d) drying the soaked eel head and bones.

(e) heating the dried eel head and bones at 100° C. for 30 seconds to remove some of the pine scent;

(f) pulverizing the eel head and bones that have undergone step (e) to 200-250 mesh,

Eel powder manufacturing steps consisting of:

(3) mixing the eel powder of step (1) and the eel powder of step (2) in a weight ratio of 1:1;

(4) mixing and kneading the mixed powder of Shiraegi eel from step (3) and wheat flour in a weight ratio of 20-30: 70-80, followed by aging to prepare a dough for noodles;

(5) taking out the dough from step (4) using a noodle making machine;

It is characterized by the inclusion of

According to the present invention, by adding mixed powder of shiraegi and eel to prepare noodles, the noodles contain minerals, vitamins, fiber, protein, calcium, etc., which are insufficient nutrients in noodles, thereby providing nutritious noodles.

In addition, the present invention has the effect of improving the color during noodle production by immersing the shiraegi in the hwangchil extract, thereby preventing the characteristic old flavor and stinky aftertaste of shiraegi and making the color of the shiraegi clear. By immersing the bone in the pine needle extract and then heating it, it does not have the characteristic fishy and greasy taste of eel, but has a refreshing aroma and taste, which has the effect of providing noodles with high preference.

In addition, the present invention immersed the eel in the pine needle extract, so that the pine needle helps the blood circulation while the pine needle component is added, so that even those who have high blood pressure and refrain from consuming eel can feel the efficacy of the eel.

Hereinafter, preferred examples and experimental examples of the present invention will be described in detail. However, the following examples and experimental examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

The first step of the method for producing Shiraegi eel noodles of the present invention is (a) boiling the washed radish, (b) dehydrating the boiled radish to obtain Shiraegi, (c) 30-40 of Shiraegi in Hwangchil extract Minute immersion step, (d) drying the soaked Shiraegi, (e) grinding the dried Shiraegi into 40 to 60 mesh is a powder manufacturing step.

The boiling step includes washing radish radish with water and then boiling radish for 5 to 15 minutes in boiling water at 90-100 ° C.

The step of obtaining Shiraegi is a step of obtaining Shiraegi by cooling the boiled radish and then dehydrating it.

The immersion step is a step of immersing Shiraegi in Hwangchil extract for 30 to 40 minutes.

Hwangchil extract is preferably prepared by mixing the extract obtained by collecting the stems, leaves, and branches of Hwangchil tree, adding water and boiling at 80°C for 4-5 hours, and condensed water from the steam discharged during boiling water. .

Hwangchil (黃漆木) belongs to the dicotyledonous umbel, an evergreen tree of the Araliaceae family, and when its epidermis is cut, a yellow liquid (essence) comes out. Hwangchil is widely used in beverages and foods as its efficacy is known.

In other words, the effects of Hwangchil include the seasoning effect that removes miscellaneous odor and improves the taste, the effect of removing unhealthy fat after being absorbed into the body, reducing bad cholesterol in the body, Various products using Hwangchil and Hwangchil extract have been developed and marketed as it has functions as a health food, such as increasing good cholesterol.

The reason for immersing shiraegi in the hwangchil extract in the present invention is that the scent and ingredients of shiraegi are permeated into the shiraegi, so that the unique old flavor and bitter aftertaste of shiraegi disappear by the deodorizing function possessed by hwangchil, and the yellow color of hwangchil This is to stimulate the appetite as a healthy food by making the Shiraegi powder stand out when making noodles by slightly overlapping it to make the color of Shiraegi clear.

The drying step is a step of completely drying the shiraegi immersed in the hwangchil extract at room temperature.

Instead of the drying step, it may include the step of rapidly freezing to -24 ~ -20 ℃ after dehydrating the shiraegi immersed in the hwangchil extract.

Depending on the performance of the grinder, the tough fibrous part of Shiraegi may not be crushed well by just drying it.

The pulverizing step is a step of pulverizing the dried Shiraegi with a pulverizer to 40-60 mesh. The reason for grinding to a size of 40~60 mesh is to make it visually healthy as the shiraegi powder can be seen when it is made into noodles. If it is small, it will be invisible to the naked eye from the surface of the noodles.

The second step of the manufacturing method of the Shiraegi eel noodles of the present invention is (a) collecting and washing the head and bones from the eel, (b) frying 1 kg of the washed eel head and bones at 150-200° C. for 5-10 minutes. Step, (c) immersing the roasted eel heads and bones in the pine needle extract for 30 to 40 minutes, (d) drying the immersed eel heads and bones. (e) heating the dried eel head and bones at 100°C for 30 seconds to remove some of the pine scent, (f) (e) eel heads and bones that have been subjected to step (e) are crushed into 200-250 mesh This is the powder manufacturing step.

The collecting and washing step is to extract the head and bone parts containing calcium and many nutrients from the eel. In this case, it is possible to reduce the amount of food waste thrown away.

In the roasting step, 1 kg of eel head and eel bones are put in a cauldron and fried for 5-10 minutes at 150-200 ° C.

It is desirable to mix the eel head and bones in a weight ratio of 1:1 to evenly incorporate nutrients.

The immersion step is a step of immersing the roasted eel heads and bones in the pine needle extract for 30 to 40 minutes.

The pine needle extract is preferably prepared by crushing the dehydrated pine needles through a grinder, and then pressing the crushed pine needles with a presser.

The reason for immersing in the pine needle extract is that the scent and ingredients of the pine needles are absorbed into the head and bones of the eel, and the unique fishy and greasy taste of the eel is neutralized by the aroma and ingredients of the pine needles, so that the bad smell and taste of the eel are completely gone. because it becomes

The pine needles contain phytoncheat that has antibacterial action, tannin that purifies the blood and is good for skin beauty, lowers blood pressure and gives an astringent taste that removes toxins and bacteria, taphten, an antioxidant, phytoncheat that has an antibacterial action, and aspartic acid that detoxifies the liver. It contains a large amount of various useful ingredients such as, etc., and in order for these ingredients to fully penetrate into the eel head and bones, it is necessary to immerse it at room temperature for at least 30 to 40 minutes.

However, if it is immersed for more than 30 minutes, it is necessary to lower the fragrance as it can harm the user's aesthetic sense because it is too strong with the pine scent.

The drying step is a step of drying the eel head and bones immersed in the pine needle extract at room temperature.

In the heating step, the dried eel head and bones are put in a cauldron and heated at 100° C. for 30 seconds to remove some of the pine scent. This is a step to remove some pine scent.

By heating at 100℃ for 30 seconds, the strong smell of pine needles can be removed to some extent, and the fishy smell of eel and the strong smell of pine needles are partially removed so that you can have a refreshing aroma and taste.

The pulverizing step is a step of finely pulverizing the eel head and bones to a size of 200 to 250 mesh with a grinder.

The third step of the manufacturing method of the Shiraegi eel noodles of the present invention is a step of mixing the Shiraegi powder of the first step and the eel powder of the second step in a weight ratio of 1:1.

The reason for mixing the weight ratio of 1:1 is to ensure that nutrients such as vitamins, minerals, fiber, and protein and calcium contained in eel are evenly distributed in the flour side of carbohydrates.

The fourth step of the manufacturing method of the Shiraegi eel noodles of the present invention is a step of mixing and kneading the mixed Shiraegi eel noodles and wheat flour in a weight ratio of 20-30: 70-80, which has undergone the mixing step, and then ripening to prepare a dough for noodles. , Mixing with flour and kneading with water is the same as the normal noodle dough manufacturing process.

If the weight ratio of the mixed powder exceeds 30% by weight, the moldability of the noodles becomes a problem and the original taste of the noodles is lost. .

The fifth step of the manufacturing method of the Shiraegi eel noodles of the present invention is a step of taking out noodles using a noodle making machine from the dough in the fourth step, and various products such as raw noodles and kalguksu can be prepared depending on the type of noodles.

Example 1.

Shiraegi eel noodles of the present invention were prepared as follows.

(1) Wash radish radish was put in 100 ℃ water, boiled for 10 minutes, and then dehydrated to obtain Shiraegi.

(2) Shiraegi was immersed in hwangchil extract for 30 minutes and then dried.

(3) Chiraegi powder was prepared by grinding the immersed and dried Shiraegi into 50 mesh powder.

(4) The head and bones were collected from the eel and washed.

(5) Put 500g of washed eel heads and 500g of eel bones in a cauldron and fry at 180℃ for 5 minutes.

(6) The roasted eel head and bones are immersed in pine needle extract for 30 minutes and then dried.

(7) The dried eel head and bones were heated at 100° C. for 30 seconds to remove some of the pine scent.

(8) Eel powder was prepared by grinding the eel head and bones of step (7) into 220 mesh powder,

(9) Shiraegi powder of step (3) and eel powder of step (8) were mixed in a weight ratio of 1:1.

(10) The mixed powder of Shiraegi eel from step (9) and wheat flour were mixed in a weight ratio of 30: 70, kneaded, and then aged to prepare a dough for noodles.

(11) The dough in step (10) was taken out using a noodle making machine.

Comparative Example 1.

Except for omitting steps (2) and (6) to (7) of the manufacturing process of Example 1, the rest of the process was prepared in the same manner as in Example 1.

Comparative Example 2.

Except for omitting step (7) in the manufacturing process of Example 1, the rest of the process was prepared in the same manner as in Example 1.

Comparative Example 3.

Shiraegi powder and wheat flour prepared in Example 1 were mixed and kneaded at a weight ratio of 30:70, and then aged to prepare a dough for noodles.

Experimental Example 1. (sensory test)

For the fresh noodles prepared in Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3 and fresh noodles sold in the market, taste, Scent, color, and overall preference were evaluated.

1: Very bad. 2: Bad, 3: Fair, 4: Good, 5: Very good.

division taste incense color Overall
symbol Example 1 4.5 4.7 4.4 4.5 Comparative Example 1 3.2 2.9 3.7 3.4 Comparative Example 2 3.7 3.6 4.3 3.7 Comparative Example 3 3.8 4.0 4.2 3.9 city noodles 3.1 3.6 3.6 3.3

As can be seen from Table 1, the color was excellent in Example 1, Comparative Example 2, and Comparative Example 3 using Shiraegi powder immersed in Hwangchil extract, and in taste and aroma and overall preference, the embodiment of the present invention Comparative Example 1 in which Example 1 did not go through the step of immersing Hwangchil extract and the step of immersing pine needle extract, and Comparative Example 2 and Comparative Example 3 using only the Shiraegi powder of Example 1, which went through the step of immersing the pine needle extract but did not undergo a heating step to remove the pine scent. It showed a higher degree of acceptance, and in particular, showed a much higher degree of acceptance than noodles sold in the market.

Claims (3)

(1) (a) boiling the washed radish;
(b) dehydrating boiled radish to obtain shiraegi;
(c) immersing Shiraegi in Hwangchil extract for 30 to 40 minutes
(d) drying the soaked Shiraegi;
(e) grinding the dried Shiraegi to 40-60 mesh,
Shiraegi powder manufacturing step consisting of;
(2) (a) collecting and washing the head and bones from the eel;
(b) frying 1 kg of washed eel heads and bones at 150-200 ° C for 5-10 minutes,
(c) immersing the roasted eel head and bones in the pine needle extract for 30 to 40 minutes,
(d) drying the soaked eel head and bones.
(e) heating the dried eel head and bones at 100° C. for 30 seconds to remove some of the pine scent;
(f) pulverizing the eel head and bones that have undergone step (e) to 200-250 mesh,
Eel powder manufacturing steps consisting of:
(3) mixing the eel powder of step (1) and the eel powder of step (2) in a weight ratio of 1:1;
(4) mixing and kneading the mixed powder of Shiraegi eel from step (3) and wheat flour in a weight ratio of 20-30: 70-80, followed by aging to prepare a dough for noodles;
(5) taking out the dough from step (4) using a noodle making machine;
A method of manufacturing eel noodles, characterized in that it comprises a.
[Claim 2] The method according to claim 1, wherein, instead of drying the shiraegi immersed in the hwangchil extract in the step of preparing the shiraegi powder, it comprises the step of dehydrating the shiraegi immersed in the hwangchil extract and then rapidly freezing it at -24 ~ -20℃. A method of manufacturing eel noodles with shiraegi.
The method according to claim 1, wherein the hwangchil extract is prepared by mixing the essence obtained by collecting the stems, leaves, and branches of the hwangchil tree, adding water, and boiling at 80°C for 4 to 5 hours, and condensed water from which the water vapor discharged in the boiling water is condensed. A method of producing Shiraegi eel noodles, characterized in that.