KR102368037B1 - manufacturing method of black bean noodles using barley sprout - Google Patents

Abstract

The present invention relates to a manufacturing method of buckwheat black soybean noodles using barley sprouts, and more specifically, to a manufacturing method of buckwheat black soybean noodles using barley sprouts which have excellent color and are useful for health, by adding barley sprouts to soybean water made by grinding black soybeans. The manufacturing method of buckwheat black soybean noodles using barley sprouts of the present invention comprises: a buckwheat noodle preparation step in which buckwheat noodles are boiled, rinsed in cold water, and drained by sieving through a sieve; a soybean water preparation step of boiling black beans and grinding the same with a mixer to obtain soybean water; a mixing step of adding sugar, salt, and barley sprout powder to the soybean water and mixing the same; and a soybean noodle obtaining step of pouring the soybean water to the buckwheat noodles to obtain soybean noodles.

Description

The manufacturing method of black bean noodles using barley sprouts {manufacturing method of black bean noodles using barley sprout}

The present invention relates to a method for producing buckwheat black soybean noodles using sprouted barley, and more particularly, to a method for producing black soybean noodles using sprouted barley that is useful for health and has excellent color by adding sprouted barley to soybean water made by grinding black beans. it's about

In general, noodles are one of the foods represented as a summer delicacy. These noodles are foods that can be cooked in various ways, such as bibim noodles, water noodles, and bean noodles.

Various types of noodles may be provided depending on the ingredients used. In particular, Kongguksu is a food prepared by rolling boiled noodles in bean water made using soybeans.

Soybean, the main ingredient of soybean noodles, is a kind of complete food that has various functions such as preventing adult diseases, skin health, osteoporosis and obesity, as it is rich in vegetable unsaturated fatty acids, calcium and various vitamins as well as excellent protein.

Soybean water used for soybean noodles is made by immersing soybeans in water for about 5 to 9 hours, boiling them in boiling water in a swollen state, rubbing them to remove the skin, grinding them while adding water, and then adding salt and sugar.

As described above, soybean water is mainly made using soybeans, but recently, in order to enhance the functionality of soybean water, other ingredients besides soybeans are sometimes used together.

Republic of Korea Patent No. 10-2102144 discloses a technology for producing soybean water using soybean powder and pea powder, and Republic of Korea Patent Publication No. 10-2015-0054294 discloses a technology for producing soybean water by grinding beans, peanuts, and sesame seeds This is disclosed.

However, there is still no known technique for making sprouted barley in soybean water.

1. Republic of Korea Patent No. 10-2102144: Soybean water containing peas and manufacturing method thereof 2. Republic of Korea Patent Publication No. 10-2015-0054294: Method for manufacturing soybean noodles and the same

The present invention was created to improve the above problems, and it is an object of the present invention to provide a method for producing buckwheat black soybean noodles using sprouted barley which is excellent in color and useful for health by adding sprouted barley to soybean water made by grinding black beans.

In order to achieve the above object, the method for preparing buckwheat black soybean noodles using sprouted barley of the present invention comprises: a buckwheat noodle preparation step of boiling buckwheat noodles, rinsing them in cold water, and then sieving them through a sieve; Soybean water preparation step of boiling black beans and grinding them with a mixer to obtain soybean water; A mixing step of adding salt and barley sprout powder to the soybean water and mixing; It includes a; soybean noodles obtaining step of pouring the soybean water on the buckwheat noodles to obtain soybean noodles.

The sprouted barley powder is ground to a particle size of 100 to 300 mesh by drying and roasting the sprouts of germinated barley.

The drying of the sprouts includes a) drying the sprouts by applying hot air, b) immersing the dried sprouts in an immersion solution mixed with alcohol and coffee extract, c) the sprouts in the immersion solution It consists of a second step of drying the sprouts by applying hot air after removing them.

In the mixing step, a fermented honeysuckle vine extract extracted by fermenting Meehania urticifolia is further added.

As described above, the present invention is useful for health because sprouted barley is added to soybean water made by grinding black beans, and soybean noodles are prepared using buckwheat noodles.

In addition, the present invention can enhance the visual effect of food because the bean water has a unique green color due to the addition of sprouted barley powder, and thus has excellent color.

Hereinafter, a method for producing buckwheat black soybean noodles using sprouted barley according to a preferred embodiment of the present invention will be described.

The method for preparing buckwheat black soybean noodles using sprouted barley according to an embodiment of the present invention includes a buckwheat noodle preparation step of boiling buckwheat noodles, rinsing them in cold water, sieving them through a sieve to remove moisture, and boiling black beans and grinding them with a mixer to obtain soybean water. It includes a step of preparing soybean water, a mixing step of adding salt and sprouted barley powder to soybean water and mixing, and a step of obtaining soybean noodles by pouring soybean water into buckwheat noodles.

Let's look at each step in detail.

1. Buckwheat noodles preparation stage

Buckwheat noodles may contain 10 wt% or more of buckwheat flour. For example, a dough made by mixing 50 to 90% by weight of wheat flour and 10 to 50% by weight of buckwheat flour may be used to prepare buckwheat noodles using a conventional noodle making process. In addition, it goes without saying that buckwheat noodles can be purchased and used commercially.

Buckwheat ( Fagopyrum esculentum ) is an annual plant belonging to the family Knobaceae, taxonomically distinct from cereals, but has similar characteristics to cereals. Buckwheat seeds have been used as ingredients for foods such as buckwheat noodles, buckwheat jelly, buckwheat porridge, and buckwheat jeon, and the young leaves and stems are especially enjoyed as vegetables. In addition, buckwheat is said to have excellent pharmacological effects, so it is said that buckwheat strengthens the stomach and invigorates the stomach, clears the mind and removes wastes in the five intestines. It is also said to be good for the treatment of diseases such as

Nutrient components of buckwheat include 13% protein, 2% fat, and 65-70% carbohydrate, so it has a high calorific value. higher than In addition, buckwheat contains about 3 times more vitamins than rice, and contains 2 to 5% of inorganic salts such as Ca, Fe, K, Na, Mg, Mn and Se, so it is a highly nutritious food.

In particular, rutin (rutin:VitamineP or 2-Pheny1-3,4,7,3,4-pentahydrocyclobenzyopyrene), known as a major component of buckwheat, is a type of flavonoids and has antihypertensive, antioxidant and antidiabetic activities. has been reported Rutin has a pharmacological action to inhibit excessive permeability of blood vessels, and is used as a treatment for capillary diseases such as hypertension and cerebral hemorrhage caused by abnormal permeability. In addition, rutin is used in various ways to prevent and treat adult diseases such as hypertension, blood sugar lowering agent, diet material, cholesterol lowering agent, bad breath agent, glaucoma, diabetes, and cancer.

Boil buckwheat noodles in boiling water, rinse in cold water, and drain through a sieve. When the water is removed in this way, boiled buckwheat noodles are prepared.

2. Soybean water preparation stage

Next, prepare bean water.

Black soybeans are used as soybeans for making soybean water. Seoritae can be used as black beans. Seoritae is a soybean with black skin and blue inside. In addition, Seoritae is very rich in protein and vegetable fat, and is rich in B vitamins, especially B1, B2 and niacin, which are essential for various metabolism of the body. It is known to contain a lot.

Wash domestic black beans to remove various foreign substances on the surface. The washed Seoritae are soaked in lukewarm water at 30 to 40° C. for about 12 hours and then soaked in water. Then, the black beans that have been bitten by the fire are sifted through a sieve to remove the water and then boiled and cooked. For example, put black beans in a pot, add an appropriate amount of water, and boil for 20 to 60 minutes. Boiled black beans are removed from the pot and cooled at room temperature.

The cooled black beans are ground with a mixer to obtain soybean water. You can remove the skins from the black beans before grinding in a mixer. In addition, of course, drinking water can be added to adjust the viscosity of the soybean water when going to the mixer.

3. Mixing step

Next, add salt and barley sprout powder to the made soybean water and mix while stirring evenly.

Salt is added to season the soybean water, and sea salt can be used.

Sprout barley refers to the sprout of barley that has grown by about 5 to 15 cm after sprouting and germinating barley. It is known that sprouted barley contains a much higher content of vegetable fiber, carotene, and vitamin C than other vegetables and fruits. In addition, in terms of pharmacological activity, barley sprouts are known to exhibit effects such as lowering cholesterol, preventing constipation, preventing arteriosclerosis, antioxidant activity, anti-aging, preventing osteoporosis, improving insomnia, and preventing anemia.

Sprout barley powder can be obtained by drying the sprouts of barley, that is, barley sprouts, and then roasting and pulverizing them. Drying may be performed using a hot air drying method or a natural drying method. Dried sprouted barley can be roasted by placing it on a pan and heating it while stirring it evenly. The roasted sprouted barley is pulverized to a particle size of 100 to 300 mesh using a grinder to make a powder.

When salt and sprouted barley powder are ready, add to soybean water and mix. For example, 1 to 5 parts by weight of salt and 10 to 30 parts by weight of sprouted barley powder are added with respect to 100 parts by weight of soybean water, and then mixed evenly to make soybean water with excellent nutrition. In addition, soybean water to which sprouted barley powder is added has a green color unique to sprouts, and thus has excellent color, thereby enhancing the visual effect of food.

On the other hand, in order to effectively remove the green smell from sprouted barley, a separate treatment process may be performed when drying the sprouted barley.

As an example, drying of sprouted barley includes: a) drying the sprouted barley by applying hot air, b) immersing the dried sprouted barley in an immersion solution mixed with alcohol and coffee extract; c) above After removing the sprouts from the immersion liquid, it may consist of a second step of drying the sprouted barley by applying hot air.

The moisture of the sprouted barley is reduced by first drying it by applying hot air to the sprouted barley. In the primary drying, sprouted barley may be dried to a water content of 20 to 30% by weight.

First dried sprouted barley is immersed in the immersion solution. A mixture of alcohol and coffee extract can be used as the immersion solution. Makgeolli can be used as an alcoholic beverage. Coffee extract refers to the coffee grounds remaining after extracting coffee by adding water to the ground coffee powder. An immersion solution can be prepared by mixing 2 to 10 parts by weight of coffee extract with respect to 100 parts by weight of alcohol.

The first dried barley sprouts are immersed in the immersion solution for 2 to 6 hours. After immersion, hot air is applied to dry the sprouted barley to a water content of 4 to 8% by weight. After the secondary drying, put it on a pan and fry it with heat while stirring it evenly, then grind it to obtain sprouted barley powder.

4. Soybean noodle harvest stage

Next, soybean water is poured over boiled buckwheat noodles to obtain soybean noodles.

Boiled buckwheat noodles are divided into 1 servings, put in a bowl, and an appropriate amount of soybean water is poured in. Finally, the cooking of buckwheat black soybean noodles is completed.

Cooked buckwheat black soybean noodles can be eaten with added sugar or various kinds of garnish according to your preference.

On the other hand, in the present invention, the fermented honeysuckle vine extract may be further added to the soybean water in the mixing step. For example, 1 to 5 parts by weight of salt, 10 to 30 parts by weight of sprouted barley powder, and 2 to 10 parts by weight of fermented honeysuckle extract may be added with respect to 100 parts by weight of soybean water, and then stirred evenly to mix.

Honeysuckle ( Meehania urticifolia ) is a perennial herb in the family Lamiaceae, mainly grown in shady places in mountainous areas. Honeysuckle fermented extract can be obtained by fermenting and then extracting the leaves of honeysuckle.

In order to ferment honeysuckle, 10 to 40 parts by weight of sugar is mixed with respect to 100 parts by weight of leaves of honeysuckle, and then the fermented strain is inoculated and then fermented at 20 to 40° C. for 1 to 3 months. As the fermentation strain, in this case, Saccharomyces cereviciae may be used as the fermentation strain.

The fermented honeysuckle fermented product is finely ground with a mixer to homogenize, and then extracted by adding an extraction solvent. As an example, after adding 2 to 20 times the extraction solvent to the fermented honeysuckle, hot water extraction, cold or warm needle extraction at 10 to 150° C. for 1 to 40 hours, the fermented honeysuckle extract can be obtained. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, and butylene glycol, propylene glycol, pentylene glycol, glycerol, etc. can be used as a polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

Soybean water added with fermented honeysuckle extract has an excellent antioxidant effect. Therefore, the fresh taste of soybean water can be maintained for a longer period of time, and it is useful for health when ingesting soybean water.

Hereinafter, the present invention will be described with reference to the following examples. However, the following examples are provided to describe the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Boiled buckwheat noodles in boiling water, rinsed in cold water, sieved through a sieve to remove water, and boiled buckwheat noodles were prepared. Then, after washing the domestic seoritae with water, soak it in water for about 12 hours and soak it. Then, put the seoritae and water in a pot and boil it for about 40 minutes, then take it out of the pot and cool it. After removing the skin of the cooled seoritae, 0.5 times the weight of water was added, and then ground with a mixer to prepare soybean water. Sprout barley powder was obtained by drying sprouted barley with hot air and then roasting it in a pan and pulverizing it.

To 1 kg of prepared soybean water, 30 g of salt and 200 g of sprouted barley powder were added and mixed evenly. Then, 300 g of soybean water added with salt and sprouted barley powder was poured into 150 g of boiled buckwheat noodles to prepare buckwheat black soybean noodles.

(Example 2)

Black buckwheat noodles were prepared in the same manner as in Example 1, except that 30 g of salt, 200 g of sprouted barley powder, and 60 g of fermented honeysuckle extract were added to 1 kg of soybean water and mixed evenly, and then salt, barley sprouted powder, and fermented honeysuckle extract were added. 300g of added soybean water was poured into 150g of boiled buckwheat noodles to prepare buckwheat black soybean noodles.

The fermented honeysuckle vine extract was prepared in the following way.

After mixing 25 g of brown sugar with 100 g of leaves of honeysuckle, 0.5 g of Saccharomyces cerevisiae as a fermentation strain was inoculated and fermented at 30±2° C. for 2 months. Then, the fermented product was finely ground with a mixer to homogenize, and then water was added 10 times by weight, extracted at 90° C. for 6 hours, and filtered to obtain a fermented honeysuckle extract.

(Comparative example)

Black soybean noodles were prepared in the same manner as in Example 1, but soybean water to which sprouted barley powder was not added was used.

<sensory test>

Examples 1 and 2 and the buckwheat black soybean noodles of Comparative Examples were subjected to a sensory test. A panel was selected and the appearance, flavor, taste, and overall preference were evaluated by a 9-point evaluation method (1: very bad, 3: bad, 5: average, 7: good, 9: very good), and the results are shown in the table below. 1 is shown.

division Exterior incense taste Comprehensive symbol map Example 1 7.8 8.1 8.5 8.3 Example 2 7.6 8.7 8.2 8.0 comparative example 5.3 4.5 5.6 5.1

Looking at the results of Table 1, it was found that both Examples 1 and 2 had superior sensory evaluation results compared to Comparative Examples.

<Radical scavenging activity>

In order to evaluate the antioxidant activity, the radical scavenging activity of the soybean water used in Examples 1 and 2 and Comparative Examples was measured. Soybean water was filtered under reduced pressure with a microfiltration filter to remove solids, and then concentrated and distilled water was added to dilute it to a concentration of 1000 ppm and used as a sample.

0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of sample, stirred and left for 30 minutes, and then absorbance was measured at 517 nm. The radical scavenging activity was expressed as the absorbance decrease rate of the sample-added group and the non-additive group. The results of the radical scavenging activity are shown in Table 2 below.

division Radical scavenging activity (%) Example 1 34.7 Example 2 51.8 comparative example 21.3

Looking at the results of Table 2, the seasoning solutions of Examples 1 and 2 showed significantly increased antioxidant activity compared to Comparative Examples. In particular, Example 2 showed that the antioxidant activity was more than doubled compared to that of Comparative Example, which seems to be due to the excellent antioxidant properties of the fermented honeysuckle extract.

As mentioned above, although the present invention has been described with reference to one embodiment, it will be understood that this is merely exemplary, and that those skilled in the art may make various modifications and equivalent embodiments therefrom. Therefore, the true protection scope of the present invention should be determined only by the appended claims.

Claims (4)

a buckwheat noodle preparation step of boiling buckwheat noodles, rinsing them in cold water, and sieving them through a sieve to remove moisture;
Soybean water preparation step of boiling black beans and grinding them with a mixer to obtain soybean water;
a mixing step of adding salt and barley sprout powder to the soybean water and mixing;
Containing; containing;
The sprouted barley powder is dried and then roasted and ground to a particle size of 100 to 300 mesh,
The drying of the sprouts includes a) drying the sprouts by applying hot air, b) immersing the dried sprouts in an immersion solution mixed with alcohol and coffee extract, c) the sprouts in the immersion solution A method of manufacturing black soybean noodles using sprouted barley, characterized in that it comprises the step of drying the sprouts secondarily by applying hot air after taking them out. delete delete [Claim 3] The method of claim 1, wherein in the mixing step, a fermented honeysuckle vine extract extracted by fermenting Meehania urticifolia is further added.