KR102404281B1 - Functional noodles for aged people and manufacturing method for the same - Google Patents

Abstract

The present invention relates to functional noodles for aged people and a manufacturing method thereof, and more specifically, to functional noodles of a new recipe for aged people and a manufacturing method thereof capable of satisfying various preferences or needs of consumers. More specifically, the present invention manufactures the needles by using functional ingredients which help the aged people and an elderly population and adding ingredients which help bowel movement. The noodles have good taste, do not lack nutrition by reducing an amount of flour and increasing a nutritional content, allow the consumers to feel full, and fill up daily nutrients. The needles are made into a softening type, are easy to digest and comfortable inside, and contain nutrients which are essential for the elderly population who like the needles and are away from a burden of lacking the nutrients. The manufacturing method of functional noodles for aged people according to the present invention comprises: a step of manufacturing noodle dough for the aged people by mixing purified water, flour, tapioca starch, and functional nutritional ingredients (S1); a step of firstly aging the functional noodle dough for the aged people (S2); a step of performing first molding by pushing and unfolding the functional noodle dough for the aged people which is firstly aged (S3); a step of secondly aging the first-molded functional noodle dough for the aged people (S4); and a step of manufacturing the functional needles for the aged people by molding the second aged functional needle dough for the aged people into a noddle type (S5).

Description

Functional noodles for the elderly and manufacturing method thereof

The present invention relates to functional noodles for the elderly and a method for manufacturing the same, and more particularly, to a new recipe for functional noodles for the elderly that can satisfy various tastes and needs of consumers and a method for manufacturing the same.

More specifically, by making noodles by using functional ingredients that are helpful for the elderly and the elderly and adding ingredients that are helpful for bowel movements, not only the taste is good, but also the amount of flour is reduced and the content of nutrients is increased, so that there is no nutritional deficiency. A new recipe containing essential nutrients for the elderly population who likes noodles, but wants to escape the burden of being lacking in nutrients, because noodles are soft and softened to give them a feeling of fullness and satiety. It relates to functional noodles for the elderly and a manufacturing method thereof.

Noodles are a type of food eaten by mixing wheat flour with water and kneading it, stretching or thinning the dough, then cutting it and blanching it in water or steam.

In the past, noodles were mainly made using wheat flour, and depending on the size of the noodles, noodles were divided into small noodles and thick noodles. is losing

Noodles, along with rice and maize, have been one of the representative foods since ancient times, and because of the less limited production conditions compared to rice, they are grown in the 60 degree north latitude area from Australia, the southern hemisphere, and in the high mountains over 3000 m above sea level. has been used as the main food.

These days, rice production has increased due to the development of science and technology, and in Asia, where rice is the staple food, noodles are used as a snack rather than a main meal, or when rice made from rice is consumed for a long time, there is an increasing tendency to consume it as a special meal. In particular, noodles are a food that has been used all over the world, and there are various dishes using noodles in countries around the world.

In Korea, noodles are consumed a lot, especially as ramen, and they are also consumed in the form of noodles and udon noodles. In particular, noodles are being consumed steadily by people because they can be eaten as a snack for a meal or as a meal for people who make news.

As mentioned above, there are various types of noodles according to their shape and material, but if they are broadly classified, they are divided into a small-thick noodle noodle and a relatively thick right-sided noodle according to the size (thickness) of the noodle.

Recently, with the establishment of a well-being culture, food is not only a food that relieves hunger, but also health is considered. On the other hand, there is a disadvantage that it is not suitable because it causes a serious nutritional imbalance.

Therefore, it can be said that the value as a food is high by considering the resolution of the nutritional imbalance and the health functionalities, so it was necessary to solve the nutritional imbalance and develop a side that considers health.

As a prior art for various aspects, Korean Patent Registration No. 10-2166137 (registration date October 08, 2020) includes a soaking step called Dodam rice by immersing it in water; Grinding step of pulverizing the soaked dodam rice so that the particle size is 003mm or less; drying the pulverized Dodam rice; and a noodle making step of mixing 4 to 10 parts by weight of dried Dodam rice powder and 2 to 5 parts by weight of konjac powder with respect to 100 parts by weight of purified water and preparing the noodles using a calcium hydroxide solution; In the Republic of Korea Patent Registration No. 10-2161921 (registration date September 24, 2020), the technology is published, and after removing the husks and beards of cultivated corn and washing them thoroughly, obtaining corn kernels using a thresher corn washing and threshing process; Put the threshed corn kernels in a frying pot heated sufficiently to 145 to 155 ° C in advance, and stir-fry between 185 to 195 ° C for 10 to 20 minutes while heating the ground pear juice and sesame oil 5 to 6 times A process of roasting threshed corn kernels in which an amount corresponding to 3 to 5 parts by weight is divided and added based on 100 parts by weight of the corn kernels; Roasted corn kernels are sterilized and dried at a low temperature of 15° C. to 19° C. for 12 to 16 hours so that moisture is between 12 to 15%, and then powdered into fine particles of 130 to 150 mesh to produce corn powder, The corn powder is put into the fermentation vessel and aged, and at the same time, the steam generated by heating the deep sea water at the bottom of the fermentation vessel in which the grid-shaped hole is formed is fired at a temperature of 10 to 15°C by the temperature control furnace inside the fermentation vessel. Powdering and aging process of aging for 36 to 48 hours while maintaining; 5 to 7 parts by weight of moringa powder, 3 to 5 parts by weight of sprouted barley powder, and 05 to 12 parts by weight of olive oil are mixed based on 100 parts by weight of aged corn powder, and mixed while pouring water little by little with respect to 12 to 15 parts by weight of water Corn noodle raw material mixing and kneading process in which kneading is performed using a kneader in a kneading method; When the corn dough is completed, the aronia undiluted solution is sprayed on the surface of the dough, and the dough aging process is refrigerated and aged for 12 to 15 hours; and a dough making process of manufacturing corn noodles by molding the refrigerated-aged corn dough into Okgusu-myeon for cup noodles or corn noodles for bag noodles with an extruder; Techniques for a method for manufacturing corn noodles comprising a.

In addition, in the Republic of Korea Patent No. 10-2034101 (registration date October 14, 2019), vacuum freeze-drying chicken breast, pulverizing the vacuum freeze-dried chicken breast into a powder, and the powder In a method for producing noodles using chicken breast powder, comprising the steps of adding flour, starch powder, chicken bone broth and sea salt to the powdered chicken breast powder and kneading the dough, and forming the kneaded dough into noodles. The related technology has been posted, and in the Republic of Korea Patent Registration No. 10-2054487 (registration date December 04, 2019), preparing a dough material comprising Korean wheat flour, buckwheat flour, mulberry powder, garlic powder and salt; Mixing and kneading the dough material with the dough material and extruding the kneaded dough to prepare noodles, wherein the dough material is 65 to 75% by weight of Korean wheat flour, 15 to 25% by weight of buckwheat flour , 3 to 8% by weight of cucumber powder, 2 to 3% by weight of garlic powder, and 2 to 3% by weight of salt, and after the step of preparing the dough material, natural extracts from oats, rice, beans, Yeongyo, ginger and dandelion Further comprising the step of extracting, the natural extract is mixed with the dough material like the dough in the kneading step and kneaded, and the step of extracting the natural extract comprises: the oats, rice, beans and ginger washing and drying at room temperature; Washing and immersing the Yeongyo and Korean ginseng in alcohol, and then heating it to 100 to 110° C. and frying it; Grinding the dried oats, rice, beans and ginger and roasted Yeongyo and Korean ginseng, and putting the ground oats, rice, beans, Yeongyo, ginger and Korean ginseng in a water bath having a temperature of 40 to 70° C. and a pressure of 350 to 400 bar Techniques for a method for producing Odi buckwheat noodles, including the step of extracting a natural extract, are posted.

Republic of Korea Patent Registration No. 10-2166137 (Registration Date October 08, 2020) Republic of Korea Patent Registration No. 10-2161921 (Registration Date September 24, 2020) Republic of Korea Patent Registration No. 10-2034101 (Registration Date October 14, 2019) Republic of Korea Patent Registration No. 10-2054487 (Registration Date December 04, 2019)

The present invention has been devised to solve the problems of the prior art as described above, and it is an object of the invention to provide a functional noodle for the elderly of a new recipe that can satisfy various tastes and needs of consumers and a manufacturing method thereof .

More specifically, the present invention uses functional ingredients helpful for the elderly and the elderly and adds ingredients that are helpful for bowel movements to prepare noodles, thereby reducing the amount of flour and increasing the nutritional content of the noodles as well as taste good. Noodles provide a feeling of satiety without being deficient, so you can fill your daily nutrients with noodles. It is made into a soft, softened meal that makes it easy to digest and has a comfortable stomach, so it contains essential nutrients for the elderly population who likes noodles but wants to get rid of the burden of lack of nutrients. It is an object of the invention to provide a functional noodle for the elderly of a new recipe and a method for manufacturing the same.

The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above and object, the method for producing functional noodles for the elderly according to the present invention includes the steps of preparing a functional noodle dough for the elderly by mixing purified water, wheat flour, tapioca starch and functional nutritional ingredients in the noodle manufacturing method ( S1); First aging the functional noodle dough for the elderly (S2); Step (S3) of pressing and spreading the first aged functional noodle dough for the elderly; Secondary aging of the first molded functional noodle dough for the elderly (S4); and manufacturing the functional noodles for the elderly by molding the second aged functional noodle dough for the elderly into a noodle form (S5).

In addition, in the manufacturing method of functional noodles for the elderly according to the present invention, in the step S1, the functional nutritional material is meat, GABA brown rice, oats, quinoa, black beans, lentils, white kidney beans, barley, broccoli, spinach , It is characterized in that it contains white daisy, adul radish, onion and garlic in the form of powder.

In addition, the method for producing functional noodles for the elderly according to the present invention comprises 30-50 parts by weight of purified water, 30-45 parts by weight of wheat flour, 15-30 parts by weight of tapioca starch, 1-3 parts by weight of meat, 5-15 parts by weight of brown rice. parts by weight, oats 5-15 parts by weight, quinoa 5-10 parts by weight, black beans 3-10 parts by weight, lentils 3-10 parts by weight, white kidney beans 3-10 parts by weight, barley 3-10 parts by weight, broccoli It is characterized in that 3-10 parts by weight, 3-10 parts by weight of spinach, 3-10 parts by weight of white radish, 3-10 parts by weight of daikon radish, 1-5 parts by weight of onion and 1-5 parts by weight of garlic.

In addition, the method for producing functional noodles for the elderly according to the present invention is characterized in that in step S1, the purified water is replaced by kneading with Shiraegi concentrate.

On the other hand, the functional noodles for the elderly according to the present invention, in the aspect, is characterized in that it is manufactured by the manufacturing method of the functional noodles for the elderly according to the present invention.

According to the functional noodles for the elderly according to the present invention and the method for manufacturing the same according to the present invention having the configuration as described above, it is possible to provide a functional noodle for the elderly with a new recipe that can satisfy various tastes and needs of consumers and a method for manufacturing the same.

More specifically, according to the functional noodles for the elderly and the manufacturing method thereof according to the present invention, by using functional ingredients helpful for the elderly and the elderly population and adding ingredients that are helpful for bowel movements, the noodles can be tasty In addition, by reducing the amount of flour and increasing the nutritional content, it is not nutritionally deficient and gives a feeling of satiety, so you can fill your daily nutrients with noodles. It is possible to provide functional noodles for the elderly of a new recipe containing essential nutrients for the elderly population who want to escape from the burden and a method for manufacturing the same.

Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram schematically showing a manufacturing method of functional noodles for the elderly according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art. Like numbers refer to like elements throughout.

1 is a manufacturing process diagram schematically showing a manufacturing method of functional noodles for the elderly according to the present invention.

The method for producing functional noodles for the elderly according to the present invention comprises the steps of: preparing functional noodles for the elderly by mixing purified water, wheat flour, tapioca starch and functional nutritional ingredients (S1); First aging the functional noodle dough for the elderly (S2); Step (S3) of pressing and spreading the first aged functional noodle dough for the elderly; Secondary aging of the first molded functional noodle dough for the elderly (S4); and manufacturing the functional noodles for the elderly by molding the secondary aged functional noodles for the elderly into a noodle form (S5); may be configured to include.

Hereinafter, the manufacturing method of functional noodles for the elderly according to the present invention will be described in more detail step by step with reference to FIG. 1 .

1. Manufacturing step of functional noodle dough for the elderly (S1);

In this step, purified water, wheat flour, tapioca starch and functional nutritional ingredients are mixed to prepare a functional noodle dough for the elderly.

More specifically, the degree of viscosity and elasticity (viscoelasticity) of the functional noodle dough for the elderly is the same as when pulling a conventional mechanical or hand-made noodle. Accordingly, the amount of water and the moisture content of the dough are determined, and the method for manufacturing the dough for the noodle material in the present invention can be configured by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited. .

In addition, in the present invention, the functional nutritional material is powdered after drying meat, gabba brown rice, oats, quinoa, black beans, lentils, white kidney beans, barley, broccoli, spinach, white radish, barley radish, onion and garlic. It can be configured to include in the form. The dried functional nutritional material has little loss of nutrients, such as vitamins and dietary fiber, and is useful as a functional health snack because a relatively large amount of nutrients can be ingested even when consumed in a small amount.

In addition, the present invention preferably includes 30-50 parts by weight of the purified water, 30-45 parts by weight of wheat flour, 15-30 parts by weight of tapioca starch, 1-3 parts by weight of meat, 5-15 parts by weight of brown rice, 5-15 parts by weight of oats. Parts by weight, quinoa 5-10 parts by weight, black beans 3-10 parts by weight, lentils 3-10 parts by weight, white kidney beans 3-10 parts by weight, barley 3-10 parts by weight, broccoli 3-10 parts by weight, spinach It can be composed of 3 to 10 parts by weight, 3 to 10 parts by weight of white turmeric, 3 to 10 parts by weight of daikon radish, 1 to 5 parts by weight of onion, and 1 to 5 parts by weight of garlic.

The flour, in the present invention, the amount may be composed of 30 to 45 parts by weight relatively less than normal noodles.

The tapioca starch, as one of the starches, is made by finely cutting and pressing the root of cassava from the tropical region to extract the juice and then grinding the remaining fibers. It is easily digested, so it is used as a raw material for glucose, porridge, soup, etc.

Native to tropical America, cassava is grown throughout the tropics for tubers, which are used to make cassava flour, bread, tapioca, and alcoholic beverages. Cassava roots contain 20-30% starch, so crush it, wash the starch with water to precipitate, and then dry it to make tapioca.

Tapioca starch is not absorbed into the body and is beneficial for blood sugar control, weight control and intestinal health.

The meat may be configured by mixing any one or two or more selected from the group consisting of beef, chicken, pork, and duck meat, and is cooked by a sous vide method to minimize nutrient loss and powdered. The sous vide method, which has the advantage of minimizing the destruction of nutrients in the meat and having a soft texture, cooks the ingredients in a vacuum for a long time at a low temperature and maintains the original taste without destroying the original nutrition of the ingredients. Therefore, it can be configured to be cooked by heat-processing at a low temperature between 50 and 70 ° C for 4 to 6 hours.

The GABA brown rice refers to brown rice that contains more 'GABA' than normal brown rice, where 'GABA' is an abbreviation of gamma-aminobutyric acid, which inhibits brain cell metabolism and has a neuro-stabilizing action. It is a known neurotransmitter inhibitor.

GABA Brown rice contains 5 times higher dietary fiber and 8 times higher GABA than regular brown rice.

The oats (Oat), also called soft or jakmaek, is native to Central Asia, spread to Europe around 2000-1300 BC, and is now mainly consumed in the West rather than in Asia. Oats are the 4th to 5th most produced grain in the world, of which only 5% is used for human consumption and 95% is used for feed. In Korea, consumption is extremely low due to its rough texture, and most of the distribution relied on imports.

Oats contain polyphenols that are good for cholesterol reduction and cardiovascular prevention, beta-glucans that are good for immunity and lipid metabolism, and have the characteristic of suppressing body fat formation.

The quinoa, a grain produced in Bolivia and Peru, has already gained popularity as a representative superfood in the West. It is so effective that it is called 'the mother of grains'. It contains nutrients such as protein, dietary fiber, calcium, and minerals, and has excellent effects on constipation improvement and diet. Instead of rice, you can cook it and eat it, or make it into a salad or porridge and eat it.

Quinoa has excellent features such as strengthening immunity, anticancer action, diabetes, high blood pressure, and diet.

The black soybean, as a representative black food, is also called as a general term for black beans such as heuktae, seoritae, and seomoktae. Seoritae is named after the fact that it is harvested around the time when frost falls. Like general black beans, the skin is black, but the inside is blue, so it is also called Sokcheong.

Black soybeans contain a large amount of anthocyanins and isoflavones, which are excellent for improving blood circulation and preventing aging. Anthocyanins are black pigments, mainly found in black bean skins. In addition, isoflavones, called phytoestrogens, have the effect of smoothing the skin, and when eaten with seaweeds rich in vitamins, relieve menopause syndrome and prevent osteoporosis.

In addition, black beans have the effect of brain development and dementia prevention, and contain three times more vitamin B1 and vitamin B12 than milk, so if consumed frequently, it helps to maintain healthy hair.

In addition, according to the old literature, black beans have a detoxifying effect, so black beans and red beans are roasted and powdered in oriental medicine to remove poison.

Black beans have characteristic effects such as anti-aging, prevention of adult diseases, prevention of hair loss, inhibition of cancer cell proliferation, removal of aging substances, and antioxidant action.

The lentils are one of the world's five superfoods selected by the American health magazine 'Health' as one of the top 10 anti-cancer foods, and are rich in vitamins, minerals, and dietary fiber, and have vascular health effects. In addition, lentils are a high-protein, low-fat food that helps diabetes and constipation, and has an excellent effect on diet.

The white kidney bean, as a diet food that has recently attracted attention in developed countries such as the United States and Europe, is called a white kidney bean because it resembles a kidney shape and is also called a bean of beauties. In addition, white kidney beans have the advantage of being relatively less fishy and easier to eat compared to general beans.

White kidney beans have anti-diabetes, blood sugar control, arterial disease prevention, antioxidant, and anti-inflammatory properties.

The chickpea, also called chickpea, is also called chickpea because its shape resembles a chick's face. It is native to the Middle East and is mainly produced in the Mediterranean, India, and Central Asia.

In addition, chickpeas are rich in protein, calcium, and dietary fiber, and contain vitamin B9 and iron. In particular, it is rich in protein, which may be lacking for vegetarians, so it is highly utilized as a vegetarian and diet food.

Chickpea is a low-calorie, high-protein food that contains a large amount of fiber, vitamin C, iron, and unsaturated fatty acids.

The barley is one of the five major grains along with rice, wheat, soybeans, and corn. The grain part of the peeled rice barley is rich in dietary fiber called beta-glucan, which is good for diabetes and hyperlipidemia. The dehulled sloth barley is mainly used as rice bran in summer and is rich in fiber, and the unhulled barley has long, thin, and very close skins, making it difficult to peel off the skin.

Barley contains a large amount of dietary fiber, beta-glucan, vitamin E, and vitamin C, and has a characteristic that helps prevent obesity, diabetes, and adult diseases.

The broccoli (broccoli) is a dark green vegetable belonging to the mustard family, also called 'green cauliflower'. Broccoli is one of the most used vegetables in Western food such as salads, soups, and stews. It is in season from November to April, but these days, you can eat it all year round.

Broccoli is rich in antioxidants such as vitamin C and beta-carotene. Beta-carotene is a micronutrient with antioxidant action as a substance in the pre-production stage of vitamin A. Antioxidants remove harmful free radicals from our body and prevent aging, cancer, and adult diseases such as heart disease. A large amount of calcium contained in broccoli and vitamin C, which helps the body to absorb calcium, help prevent osteoporosis. 100 g of broccoli contains 98 mg of vitamin C, which is twice that of a lemon and seven times that of a potato. Therefore, two or three broccoli can provide the necessary vitamin C for a day.

The spinach (Spinacia oleracea L) is an annual low-temperature crop belonging to the quince family, and contains minerals such as carotene and ascorbic acid, which are precursors of vitamin A, calcium, phosphorus, iron, etc. Because it contains a large amount of folic acid and chlorophyll, it is known to be effective in preventing arteriosclerosis as well as anticancer effects against gastric cancer, colon cancer, and lung cancer.

Among vegetables, spinach contains the most vitamin A, and also contains a large amount of chlorophyll, which is known for its powerful antioxidant action, so consumption is continuously increasing. In addition, spinach, an alkaline food, contains about 25 mg of iron out of 100 g, which is three times the amount of carrots, red peppers, and green peppers, and helps prevent anemia and pregnant women.

Spinach, which contains a large amount of various nutrients such as vitamins, iron, and dietary fiber, is a beneficial ingredient for all ages, including children, women, pregnant women, and the elderly.

The baektae, as a kind of bean, is also called 'yellow bean', 'soybean', 'soybean', 'bean sprout bean', and the like. It is yellowish or white in color, and it is the most used among soybeans, so it is cultivated the most worldwide. When used as an ingredient, it is used as an ingredient in almost all soybean foods, from soybean paste to tofu.

In addition, baektae is characterized by being rich in nutrients to be used as an ingredient in various soybean foods. It is not an exaggeration to say that it is a complete food in itself as it contains protein, vitamins, iron, and potassium, which are typical nutrients of soybeans.

Baektae has the characteristics of being helpful in lowering cholesterol, promoting metabolism, preventing adult diseases, and preventing osteoporosis.

The Yulmu is native to Southeast Asia, and has been used as a medicine or tea rather than a stock in Korea. In addition to starch, adul radish contains a lot of protein, fat, vitamins B1 and B2, iron, etc., and it helps the metabolism.

In addition, yulmu is eaten in the form of grains in rice, and it is made into powder and used in various forms. The seeds of yulmu are called uiiin (薏苡仁), and they are mainly eaten as tea or have diuretic and analgesic effects, so they are also used as medicines for edema, neuralgia, and bladder stones.

Yulmu contains a large amount of dietary fiber, and has the characteristic of helping with diet.

The onion, as one of the representative seasoning vegetables of our food, accounts for 90% of water, but contains a large amount of nutrients such as protein, carbohydrate, vitamin C, calcium, phosphorus, and iron. In general, it is mainly spicy, but when heat is applied, it is characterized by the formation of ingredients that are 50 times sweeter than sugar.

In addition, onions have the effect of promoting blood circulation, strengthening the gastrointestinal function, and reinforcing physical strength. Recently, onions have been spotlighted as a preventive food for adult diseases because they lower the cholesterol level in the blood and increase the blood flow of the cardiovascular system.

Onions have anti-cancer effects, prevention of diabetes, prevention of hypertension, and prevention of arteriosclerosis.

The garlic is one of the four major vegetables in Korea. Garlic is a powerful antioxidant and has various beneficial effects on the human body, and it is widely known as a food that is better eaten raw than cooked or eaten raw. Among them, the representative effects and actions include improvement of blood circulation, anticancer action and detoxification, and sterilization action. In particular, it dissolves blood clots and penetrates clogged blood vessels and promotes blood circulation, which is an excellent effect in preventing adult diseases such as hypertension, arteriosclerosis, and myocardial infarction. is known to represent

The spiciness of garlic is due to 'Allicin'. Allicin, one of the representative ingredients of garlic, is destroyed when cut or chewed and is combined with an enzyme called 'Allinase'. is created This allicin has the property of easily combining with various substances, so it is converted into a new substance while combining with fat, sugar, and protein in the body, and has a beneficial effect on the human body. For example, in the case of 'vitamin B1 (Thiamin)', when it enters the body alone, a certain amount is not absorbed, but when combined with allicin, it changes to 'active vitamin B1 (Allithiamin)' It is absorbed into the body several times more and gives vitality to our body. Aronamin, known in pharmacies as a drug that helps to recover from fatigue and promotes vitality, is a chemical synthesis of allitiamine.

Garlic also contains a lot of 'Germanium' and 'Selenium', which have anticancer properties. In the case of germanium, it has 10 times more content than aloe, which is well known as a health food. The anticancer effect of garlic has been known for a long time, and it has been proven through clinical trials in countries around the world. It is also the first anticancer food recommended by the National Cancer Institute of the United States. In addition to anti-cancer activity, garlic has many beneficial effects on our body. Usually, after eating fatty foods or high-fat foods, blood in our body does not circulate properly, so it becomes sticky and blood clots that clog blood vessels occur. However, garlic contains fibrinolytic components in the blood that prevent blood clots, so it is effective in diseases such as thrombosis, myocardial infarction, and cerebral infarction.

Garlic also helps to improve male sexual function, and zinc is one of the substances that enhance male sexual function. Therefore, zinc is also called Sex Mineral, and the zinc content in garlic is far greater than any other plant. In addition, garlic removes sodium from the blood that causes high blood pressure to normalize blood pressure, stimulates pancreatic cells to stimulate insulin secretion, and helps to treat various diseases, such as improving diabetes. have.

In the present invention, the flour, tapioca starch, as well as functional nutritional ingredients may be configured in powder form.

In addition, the flour, tapioca starch, and the functional nutritional material may have different particle sizes. That is, the flour and tapioca starch have a particle size of 250 to 300 mesh, and the functional nutritional material may be configured in a powder form having a particle size of 150 to 200 mesh.

When the particle size of the flour and tapioca starch is less than 250 mesh, there is a problem in that functional noodles for the elderly are not formed smoothly, and the particle size of the flour and tapioca starch exceeds 300 mesh. In the case of excessively fine powder, it is not only economically uneconomical, but also the formation of functional cotton for the elderly is not smooth, so it is preferable to maintain the particle size range.

In addition, when the particle size of the functional nutritional material powder is less than 150 mesh (mesh), there is a problem because the functional nutritional material powder is too large and the texture as functional noodles for the elderly is not good, and the particles of the functional nutritional material powder When the size exceeds 200 mesh (mesh), it is not only economically uneconomical because it becomes excessively fine, but also the flavor of the functional nutritional material is significantly reduced, so it is preferable to maintain the particle size range.

2. First aging step of functional noodle dough for the elderly (S2);

This step is a step of primary aging the functional noodle dough for the elderly prepared in step S1.

More specifically, the functional noodle dough for the elderly prepared in step S1 may be first aged at a temperature of 25 to 28° C. for 30 to 60 minutes.

3. First forming step of functional noodle dough for the elderly (S3);

This step is a step of pressing and spreading the functional noodle dough for the elderly, which has been first aged in step S2, and forming the first.

More specifically, it can be configured by pushing the functional noodle dough for the elderly first aged in step S2 with a noodle roller to spread it thinly and widely.

4. Secondary aging of functional noodle dough for the elderly (S4);

This step is a step of secondary aging of the functional noodle dough for the elderly formed first in step S3.

More specifically, in step S3, the functional noodle dough for the elderly, first formed by pushing and spreading with a cotton roller, may be aged at a temperature of 25 to 28° C. for 3 to 6 hours.

5. Functional cotton forming step for the elderly (S5);

This step is a step of manufacturing functional noodles for the elderly by molding the functional noodle dough for the elderly, which is secondarily aged in step S4, into a noodle shape.

More specifically, it can be configured by slicing or extruding the functional noodle dough for the elderly that is secondarily aged in step S4 to form a noodle shape. In the present invention, the method for forming the functional noodle dough for the elderly in the form of noodles may be configured by a known method, apparatus or machine, and the method, apparatus or machine is not particularly limited.

In addition, the functional noodles for the elderly can be prepared not only as raw noodles, but also as dry noodles, steamed noodles, aged noodles, or oiled noodles such as ramen, and the post-treatment method is not particularly limited.

As another embodiment of the present invention, in the step S1, it may be configured to substitute the purified water and use the Shiraegi concentrate to prepare a functional noodle dough for the elderly.

The concentrated Shiraegi may consist of putting the Shiraegi in an extractor containing 0.5 to 2.0 times its weight of water or rice water and extracting the Shiraegi concentrated at a temperature of 60 to 80° C. for 12 to 14 hours.

If the ratio of water used for hot water extraction as described above is less than 0.5 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction. There is a problem in that the amount of extract to be extracted is small, which may be uneconomical, and when the ratio of water exceeds 2.0 times, it takes too much time to sufficiently concentrate by hot water extraction.

Shiraegi is made by cutting radish or cabbage leaves and tying them neatly and drying them. Not only does it have a decompression effect, but it is also rich in nutrients such as dietary fiber, calcium (Ca), iron (Fe), vitamin C, and carotene. In addition, it is an excellent protein food with a high content of lysine, and contains minerals and fiber components, which regulate physiological functions in the human body and are components of body tissues and physiologically active substances.

Vitamin A, which is contained in large amounts, is known to be effective in inhibiting free radicals that promote cancer, arteriosclerosis, and aging due to its antioxidant action. Effective in preventing anemia, high in iron, dietary fiber activates intestinal motility to prevent constipation, helps intestinal bacteria grow, and absorbs nutrients from digested and decomposed food into blood through the intestinal mucosa It is known to play a role in making it possible.

In addition, shiraegi is good for health because it contains vitamins and minerals that are easily lacking in winter. Shiraegi is also effective in dieting, and the dietary fiber contained in radish stays in the stomach and intestines, giving a feeling of satiety and preventing the sugar concentration from increasing.

On the other hand, the rice water refers to the cloudy water generated when washing rice, and vitamin B1, vitamin B2, starch, etc. are dissolved, so that the active ingredient of the fiber and vitamins dissolved in the rice water is contained in the Shiraegi concentrate.

Hereinafter, it will be described in more detail through examples of the present invention. However, these Examples are for illustrating the present invention, and the present invention is not limited by these Examples.

(1) 30-50 parts by weight of purified water, 30-45 parts by weight of wheat flour, 15-30 parts by weight of tapioca starch and 1-3 parts by weight of chicken as a functional nutritional material, 5-15 parts by weight of brown rice, 5-15 parts by weight of oats , quinoa 5-10 parts by weight, black beans 3-10 parts by weight, lentils 3-10 parts by weight, white kidney beans 3-10 parts by weight, barley 3-10 parts by weight, broccoli 3-10 parts by weight, spinach 3~ A functional noodle dough for the elderly is prepared by mixing 10 parts by weight, 3 to 10 parts by weight of white daisy, 3 to 10 parts by weight of barley radish, 1 to 5 parts by weight of onion and 1 to 5 parts by weight of garlic.

Here, the particle size of wheat flour and tapioca starch is 250-300 mesh (mesh), and the particle size of the functional nutritional material powder is 150-200 mesh (mesh). The chicken is cooked using the sous vide method and prepared in a powdered form to minimize nutrient loss.

(2) First ripen the functional noodle dough for the elderly prepared in (1) at a temperature of 25-28℃ for 30-60 minutes.

(3) Roll out the functional noodle dough for the elderly aged primarily in (2) with a cotton roller and spread it thinly and widely to form primary.

(4) Secondary aging the functional noodle dough for the elderly molded in (3) for 3 to 6 hours at a temperature of 25-28℃.

(5) The functional noodles for the elderly of the present invention are completed by molding the functional noodle dough for the elderly aged secondary in (4) into a noodle shape.

In (1) of [Example 1], it was carried out in the same manner as in [Example 1], except that a functional noodle dough for the elderly was prepared with Shiraegi concentrate instead of purified water. Here, the Shiraegi concentrate was obtained by putting the Shiraegi into an extractor containing 0.5 to 2.0 times its weight of water and concentrated extraction at a temperature of 60 to 80° C. for 12 to 14 hours.

In (1) of [Example 1], it was carried out in the same manner as in [Example 1], except that a functional noodle dough for the elderly was prepared with Shiraegi concentrate instead of purified water. Here, Shiraegi concentrate was obtained by placing Shiraegi in an extractor containing 0.5 to 2.0 times its weight in rice water and concentrated extraction at a temperature of 60 to 80° C. for 12 to 14 hours.

[Comparative Example 1]

Commercially available dried noodles (dried noodles) were purchased and used as [Comparative Example 1].

[Test Example: Sensory Evaluation]

[Example 1] to [Example 3] sensory evaluation was performed with respect to the functional aspect for the elderly according to the present invention. For the sensory evaluation, a total of 100 consumer panels were selected, each of 50 adult males and females, and a 9-point scoring method for softness (texture), satiety, taste, flavor and overall preference (9: very good, 7: good, 5: average, 3) : bad, 1: very bad), and the results are shown in [Table 1].

At this time, all samples used for sensory evaluation were prepared by adding 200 g of noodles to 1 kg of boiling water at 100° C., heating it for 7 minutes, cooling it to room temperature, and putting 20 g of the sample in the mouth and chewing for 20 seconds to evenly spread the oral epidermis After stimulation, spitting was performed, and after each evaluation of one sample, the mouth was rinsed with water, and the next sample was evaluated after 10 minutes had elapsed.

division Soft
(texture) satiety taste incense full symbol Example 1 7.2 7.1 7.0 7.0 7.1 Example 2 7.7 7.6 7.2 7.1 7.4 Example 3 7.9 7.7 7.3 7.3 7.6 Comparative Example 1 4.9 4.8 4.7 4.8 7.8

As confirmed in [Table 1], [Example 1] to [Example 3] as functional noodles for the elderly according to the present invention were softer (texture), fullness, taste, aroma and overall compared to [Comparative Example 1]. It was confirmed that it was highly evaluated in all items of the degree of preference. In particular, in the case of [Example 2] and [Example 3], in which functional noodle dough for the elderly was prepared with Shiraegi concentrate concentrated with water and rice water, respectively, [Example 1] in which functional noodle dough for the elderly was prepared with purified water It was found to be more satisfactory in terms of softness (texture) and satiety compared to the case.

Therefore, the functional noodles for the elderly and their manufacturing method according to the present invention use functional ingredients helpful for the elderly and elderly people and add ingredients that are helpful for bowel movements to produce noodles, so that not only the taste is good, but also the amount of flour is By reducing it and increasing the nutritional content, it gives a feeling of fullness without being nutritionally deficient, so you can fill your daily nutrients with noodles. It can be expected to provide noodles with essential nutrients to the elderly population.

In addition, the functional noodles for the elderly and their manufacturing method according to the present invention can minimize nutrient destruction with dried functional nutritional ingredients, sous vide and freeze-drying methods, and allow all nutrients of functional nutritional ingredients and meat to be ingested as they are. can be expected to In addition, it can be expected that the nutritional imbalance caused by eating only noodles can be resolved and gluten troubles can be prevented.

The present invention described above is merely exemplary, and those of ordinary skill in the art to which the present invention pertains will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the form mentioned in the above detailed description. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. Moreover, it is to be understood that the present invention includes all modifications, equivalents and substitutions falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

delete In the manufacturing method of noodles,
Mixing purified water, wheat flour, tapioca starch and functional nutritional ingredients to prepare a functional noodle dough for the elderly (S1);
First aging the functional noodle dough for the elderly (S2);
Pushing and spreading the first aged functional noodle dough for the elderly (S3);
Secondary aging of the first molded functional noodle dough for the elderly (S4); and
Forming the second-aged functional noodle dough for the elderly in a noodle shape to produce functional noodles for the elderly (S5); including;
In step S1,
The functional nutritional material is for the elderly, characterized in that it contains meat, ghava brown rice, oats, quinoa, black beans, lentils, white kidney beans, barley, broccoli, spinach, white radish, barley radish, onions and garlic in powder form. Method for manufacturing functional noodles.
3. The method of claim 2,
The purified water 30-50 parts by weight, wheat flour 30-45 parts by weight, tapioca starch 15-30 parts by weight, meat 1-3 parts by weight, GABA brown rice 5-15 parts by weight, oats 5-15 parts by weight, quinoa 5-10 parts by weight Parts by weight, black beans 3-10 parts by weight, lentils 3-10 parts by weight, white kidney beans 3-10 parts by weight, barley 3-10 parts by weight, broccoli 3-10 parts by weight, spinach 3-10 parts by weight, white bean 3 ~10 parts by weight, 3 to 10 parts by weight of adil radish, 1 to 5 parts by weight of onion, and 1 to 5 parts by weight of garlic A method for producing functional noodles for the elderly.
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