KR102418320B1 - Method for producing five colors grain noodle containing plant collagen component - Google Patents

Abstract

The present invention relates to a producing method of noodles using grain and vegetable collagen components that is characterized in being produced by using dough ingredients mixed with non-glutinous rice powder, barley powder, brown rice powder, oat powder, black rice powder, collagen powder, apricot pulverized material, Siraitia grosvenorii extract powder, spinach powder, carrot powder, aronia powder, and gold leaf powder; and noodles using grain and vegetable collagen components produced by the method. Therefore, the present invention is capable of improving taste.

Description

Method for producing five colors grain noodle containing plant collagen component

The present invention comprises the steps of: (1) blanching spinach, followed by hot air drying and pulverization to prepare spinach powder; (2) hot air drying and pulverizing chopped carrots to prepare carrot powder; (3) lyophilizing and pulverizing the aronia fruit to prepare an aronia powder; (4) hot air drying and pulverizing the Keumhwagyu leaf to prepare a Keumhwagyu leaf powder; (5) Non-glutinous rice powder, barley powder, brown rice powder, oat powder, black rice powder, collagen powder, apricot pulverized product and Nahan fruit extract powder, spinach powder prepared in step (1), carrot prepared in step (2) preparing a dough material by mixing the powder, the aronia powder prepared in the step (3), and the gold leaf powder prepared in the step (4); (6) mixing water with the dough material prepared in step (5) and kneading to prepare a dough; (7) steaming the dough prepared in step (6); and (8) extruding the steamed dough of step (7), cutting it, and then aging it. It relates to noodles using grain and vegetable collagen ingredients.

As the structure of social life became more diversified and industrialized due to the modernization of industry and the improvement of the economic level, the use of noodles in food rapidly took up a high proportion due to many changes in dietary patterns. In general, noodles are made by kneading raw materials with water and other raw materials, forming a noodle strip, and then cutting or extruding the dough, and the production method is relatively simple. However, when prepared using only wheat flour as a noodle material, the color of wheat is close to white, and most of the conventional noodles made by kneading only wheat flour into thin noodles do not contain even nutrients and have no special taste other than a light taste. . In addition, conventional noodles made of wheat flour as a main ingredient are not digested well, so it is quite difficult for people with weak digestive organs to digest, and there is a problem that can harm health when ingested. Therefore, there is a need to develop excellent noodle products that are rich in nutrition and meet the tastes of modern people.

The types of collagen are largely divided from raw materials, and are divided into animal collagen, fish collagen, and plant collagen. Collagen accounts for about 30% or more of mammalian body protein, and is mainly distributed in muscles, cartilage, rice, skin, blood vessel walls, and teeth.

Collagen hydrolyzate, called collagen peptide, refers to a product obtained by extracting high molecular collagen from pig skin and fish scales, and then hydrolyzing it through post-processing such as enzymatic decomposition to make it low molecular weight in peptide form. It has been confirmed that it has a skin protection effect by increasing

Such collagen has been used for food for a long time, and when collagen and gelatin, which is a denatured material, are ingested, like other proteins, they are decomposed by digestive enzymes in the digestive tract and most are absorbed in the form of amino acids. However, as we age, even if we consume high-quality protein, gastrointestinal motility decreases and blood vessels that carry blood to the stomach constrict, reducing blood flow and causing indigestion, which leads to poor digestion and absorption. Therefore, it is necessary to develop new products containing collagen. There is a need.

Korean Patent No. 1719152 discloses a method for producing arrowroot noodles, and Korean Patent Publication No. 2021-0014349 discloses a method for producing wild vegetable noodles using wild vegetable powder. different from the method

The present invention has been derived from the above needs, and the object of the present invention is to supplement the existing noodles that do not contain even nutrients and contain wheat as a main component, replace wheat flour with grain as the main component, select sub-materials, It aims to provide a manufacturing method for noodles that can satisfy nutritional aspects and consumer preferences by optimizing manufacturing conditions such as mixing ratio and aging.

In order to solve the above problems, the present invention comprises the steps of (1) blanching spinach and then hot air drying and pulverizing to prepare spinach powder; (2) hot air drying and pulverizing chopped carrots to prepare carrot powder; (3) lyophilizing and pulverizing the aronia fruit to prepare an aronia powder; (4) hot air drying and pulverizing the Keumhwagyu leaf to prepare a Keumhwagyu leaf powder; (5) Non-glutinous rice powder, barley powder, brown rice powder, oat powder, black rice powder, collagen powder, apricot pulverized product and Nahan fruit extract powder, spinach powder prepared in step (1), carrot prepared in step (2) preparing a dough material by mixing the powder, the aronia powder prepared in the step (3), and the gold leaf powder prepared in the step (4); (6) mixing water with the dough material prepared in step (5) and kneading to prepare a dough; (7) steaming the dough prepared in step (6); and (8) extruding and cutting the steamed dough of step (7) and then aging it.

In addition, the present invention provides noodles using the grain and vegetable collagen components prepared by the above method.

The noodles of the present invention do not contain any indigestible flour, but also use five grains of non-glutinous rice (white), barley (blue), brown rice (yellow), oats (brown), and black rice (black). Nutrients necessary for the body are excellent. In addition, by using aronia, spinach, and goldfish as auxiliary ingredients, the quality is excellent, and the softness and chewiness of the noodles are further improved to improve the texture, and the special well-being healthy noodles that consumers prefer because of their excellent taste. can provide

In order to achieve the object of the present invention, the present invention

(1) preparing spinach powder by blanching spinach, drying with hot air, and pulverizing;

(2) hot air drying and pulverizing chopped carrots to prepare carrot powder;

(3) lyophilizing and pulverizing the aronia fruit to prepare an aronia powder;

(4) hot air drying and pulverizing the Keumhwagyu leaf to prepare a Keumhwagyu leaf powder;

(5) Non-glutinous rice powder, barley powder, brown rice powder, oat powder, black rice powder, collagen powder, apricot pulverized product and Nahan fruit extract powder, spinach powder prepared in step (1), carrot prepared in step (2) preparing a dough material by mixing the powder, the aronia powder prepared in the step (3), and the gold leaf powder prepared in the step (4);

(6) mixing water with the dough material prepared in step (5) and kneading to prepare a dough;

(7) steaming the dough prepared in step (6); and

(8) It provides a method for producing noodles using grains and vegetable collagen components, characterized in that it comprises the step of extruding the steamed dough in step (7), cutting it, and then aging it.

In the method for producing noodles using the grain and vegetable collagen components of the present invention, the spinach powder of step (1) is preferably blanched at 90-100° C. for 10-20 seconds and then 7-9 at 45-55° C. It can be prepared by hot air drying and pulverization for a period of time, and more preferably by blanching spinach at 100° C. for 15 seconds, followed by hot air drying and pulverization at 50° C. for 8 hours.

In addition, in the method for producing noodles using grains and vegetable collagen components of the present invention, the carrot powder in step (2) is preferably prepared by drying chopped carrots in hot air at 45 to 55° C. for 7 to 9 hours and pulverizing them. More preferably, it can be prepared by drying the chopped carrots with hot air at 50° C. for 8 hours and pulverizing them.

In addition, in the method for producing noodles using grain and vegetable collagen components of the present invention, the aronia powder in step (3) is preferably freeze-dried aronia fruit at -50 to 70° C. for 1 to 3 hours and then pulverized. and, more preferably, freeze-drying the aronia fruit at -60°C for 2 hours and then pulverizing it. By preparing the aronia powder under the same conditions as described above, it was possible to prepare a powder with excellent flavor and taste while minimizing color change.

In addition, in the method for producing noodles using grains and vegetable collagen components of the present invention, the Keumhwagyu leaf powder in step (4) is preferably dried by hot air drying at 45 to 55° C. for 7 to 9 hours and pulverized. and, more preferably, by hot air drying at 50° C. for 8 hours and pulverizing the Keumhwagyu leaves.

In addition, in the method for producing noodles using grains and vegetable collagen components of the present invention, the dough material in step (5) is preferably based on the total weight of the dough material, 81 to 84% by weight of non-glutinous rice powder, 2.3 to 2.7% by weight of barley powder % by weight, brown rice powder 2.1 to 2.5% by weight, oat powder 3 to 3.4% by weight, black rice powder 1.8 to 2.2% by weight, collagen powder 0.4 to 0.6% by weight, apricot powder 2.3 to 2.7% by weight, Nahanfruit extract powder 0.4 to It can be prepared by mixing 0.6% by weight, 1.3 to 1.7% by weight of spinach powder, 1 to 1.4% by weight of carrot powder, 0.8 to 1.2% by weight of aronia powder, and 0.4 to 0.6% by weight of Keumhwagyu leaf powder, more preferably Based on the total weight of the dough material, non-glutinous rice powder 82.3% by weight, barley powder 2.5% by weight, brown rice powder 2.3% by weight, oat powder 3.2% by weight, black rice powder 2% by weight, collagen powder 0.5% by weight, apricot powder 2.5% by weight, It can be prepared by mixing 0.5% by weight of Nahangwa extract powder, 1.5% by weight of spinach powder, 1.2% by weight of carrot powder, 1% by weight of aronia powder, and 0.5% by weight of Geumhwagyu leaf powder. Mixing the ingredients under the above conditions was able to produce soft and chewy noodles with the taste and flavor of the ingredients blended well while containing useful functional and nutritional ingredients derived from various auxiliary ingredients.

In addition, in the method for producing noodles using grains and vegetable collagen components of the present invention, the dough in step (6) is preferably mixed with water in a ratio of 6.5 to 7.5:2.5 to 3.5 (w:v) with the dough material. It can be prepared by kneading for 15 to 25 minutes, more preferably by mixing water with the dough material in a 7:3 (w:v) ratio and kneading for 20 minutes.

In addition, in the method for producing noodles using the grain and vegetable collagen components of the present invention, the steaming in step (7) may include steaming the dough at 90-100° C. for 20-30 minutes, more preferably can steam the dough for 25 minutes at 100 ℃.

In addition, in the method for producing noodles using the grain and vegetable collagen components of the present invention, step (8) preferably extrudes and cuts the steamed dough at 80 to 100 ° C. It may be aged for 3 days, and more preferably, the steamed dough may be extruded at 90° C., cut and aged at 4° C. for 2 days. Extrusion molding under the same conditions as described above and then aging allowed to produce noodles with good surface area, uniform shape, and excellent texture while the surface was shiny.

The method for producing noodles using the grain and vegetable collagen components of the present invention is more specifically

(1) preparing spinach powder by blanching spinach at 90-100° C. for 10-20 seconds, then drying and pulverizing spinach at 45-55° C. for 7-9 hours;

(2) preparing carrot powder by drying the chopped carrots in hot air at 45 to 55° C. for 7 to 9 hours and pulverizing them;

(3) lyophilizing the aronia fruit at -50 to 70° C. for 1 to 3 hours and then pulverizing to prepare an aronia powder;

(4) hot air drying and pulverizing the leaves of Keumhwagyu at 45~55℃ for 7~9 hours to prepare Keumhwagyu leaf powder;

(5) based on the total weight of the dough material, non-glutinous rice powder 81-84 wt%, barley powder 2.3-2.7 wt%, brown rice powder 2.1-2.5 wt%, oat powder 3-3.4 wt%, black rice powder 1.8-2.2 wt%, Collagen powder 0.4-0.6% by weight, apricot pulverized 2.3-2.7% by weight, and Nahan-gwa extract powder 0.4-0.6% by weight, and spinach powder prepared in step (1) 1.3-1.7% by weight, preparation of step (2) 1 to 1.4 wt% of carrot powder, 0.8 to 1.2 wt% of aronia powder prepared in step (3), and 0.4 to 0.6 wt% of Keumhwagyu leaf powder prepared in step (4) are mixed to prepare a dough material to do;

(6) mixing water with the dough material prepared in step (5) in a ratio of 6.5 to 7.5:2.5 to 3.5 (w:v) and kneading for 15 to 25 minutes to prepare a dough;

(7) steaming the dough prepared in step (6) at 90 to 100° C. for 20 to 30 minutes; and

(8) may include the step of extruding and cutting the steamed dough in step (7) at 80 to 100° C. and then aging it at 2 to 6° C. for 1 to 3 days,

more specifically

(1) preparing spinach powder by blanching spinach at 100° C. for 15 seconds, drying it with hot air at 50° C. for 8 hours, and pulverizing;

(2) preparing carrot powder by drying the chopped carrots in hot air at 50° C. for 8 hours and pulverizing them;

(3) lyophilizing the aronia fruit at -60°C for 2 hours and then pulverizing to prepare an aronia powder;

(4) hot air drying at 50° C. for 8 hours and pulverizing the Keumhwagyu leaf to prepare a Keumhwagyu leaf powder;

(5) based on the total weight of the dough material, non-glutinous rice powder 82.3% by weight, barley powder 2.5% by weight, brown rice powder 2.3% by weight, oat powder 3.2% by weight, black rice powder 2% by weight, collagen powder 0.5% by weight, apricot ground powder 2.5 Weight% and 0.5% by weight of Nahanwa extract powder, 1.5% by weight of spinach powder prepared in step (1), 1.2% by weight of carrot powder prepared in step (2), and aronia powder prepared in step (3) Preparing a dough material by mixing 1 wt% and 0.5 wt% of the gold leaf powder prepared in step (4);

(6) mixing water with the dough material prepared in step (5) at a ratio of 7:3 (w:v) and kneading for 15 to 25 minutes to prepare a dough;

(7) steaming the dough prepared in step (6) at 100° C. for 25 minutes; and

(8) It may include the step of extruding and cutting the steamed dough in step (7) at 90° C. and then aging it at 4° C. for 2 days.

The present invention also provides noodles using the grain and vegetable collagen components prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Preparation of noodles

(1) Spinach powder was prepared by blanching spinach in boiling water at 100° C. for 15 seconds, drying it in hot air at 50° C. for 8 hours, and pulverizing it to 40 mesh.

(2) Carrots cut into 1 to 2 mm thick were dried with hot air at 50° C. for 8 hours and then pulverized to 40 mesh to prepare carrot powder.

(3) The aronia fruit was freeze-dried at -60°C for 24 hours and then pulverized to a size of 100 mesh to prepare an aronia powder.

(4) Geumhwagyu leaf powder was prepared by hot air drying at 50° C. for 8 hours and pulverizing the leaves.

(5) Based on the total weight of the dough material, non-glutinous rice powder 82.3% by weight, green barley powder 2.5% by weight, brown rice powder 2.3% by weight, oat powder 3.2% by weight, black rice powder 2% by weight, vegetable collagen powder 0.5% by weight, apricot pulverized product (Pulverize the apricot flesh with the seeds removed) 2.5% by weight and 0.5% by weight of Nahanfruit extract powder (Didimfood) 1.5% by weight of the spinach powder prepared in the step (1), 1.2 weight% of the carrot powder prepared in the step (2) %, 1% by weight of the aronia powder prepared in step (3) and 0.5% by weight of the gold leaf powder prepared in step (4) were mixed to prepare a dough material.

(6) Purified water was mixed with the dough material prepared in step (5) at a ratio of 7:3 (w:v), and then kneaded for 20 minutes to prepare a dough.

(7) The dough prepared in step (6) was steamed at 100° C. for 25 minutes.

(8) The steamed dough in step (7) was extruded at 90° C., cooled to room temperature (20-25° C.), and then cut.

(9) The cut noodles in step (8) were aged at 4° C. for 2 days.

Dough material mixing ratio (wt%) material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 non-glutinous rice powder 82.3 89.5 82.3 82.3 79.3 green barley powder 2.5 2.5 2.5 2.5 2 brown rice powder 2.3 2.3 2.3 2.3 2.9 oat powder 3.2 3.2 3.2 3.2 3.8 black rice powder 2 2 2 2 2.5 collagen powder 0.5 0.5 0.5 0.5 0.3 apricot grind 2.5 - 3.2 - 3.5 Nahan and powder 0.5 - - One 0.7 spinach powder 1.5 - 2 3 One carrot powder 1.2 - 2 - 2 aronia powder One - - 2 0.5 Keumhwagyu Powder 0.5 - - 1.2 1.5

Comparative Examples 1 to 4. Preparation of noodles

Noodles were prepared by the method of Preparation Example 1, but when the dough materials were mixed in step (4), the noodles of Comparative Examples 1 to 4 were respectively prepared using the dough materials blended with the materials and mixing ratios of Table 1 above.

Example 1. DPPH radical scavenging ability of cotton

To determine the antioxidant activity, the antioxidant activity was measured by hydrogen electron donating ability. The pulverized sample was diluted with distilled water, and 900 μl of a DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After the mixed sample was reacted in the dark for 30 minutes, absorbance was measured at 517 nm. For the hydrogen electron donating ability, each experiment was repeated three times and averaged, and then the degree of decrease in absorbance for the control was calculated by the following equation.

Antioxidant activity on DPPH radical scavenging activity (%) = (A-B)/A × 100

A: Absorbance of DPPH solution without sample added

B: Absorbance of reaction between DPPH and sample in the reaction solution

DPPH radical scavenging ability of cotton sample DPPH radical scavenging ability (%) 1000 2000 5000 Preparation Example 1 12.1±1.2 25.2±1.1 54.0±3.0 Comparative Example 1 9.5±1.8 15.6±1.2 32.5±2.0 Comparative Example 2 10.2±1.2 20.5±1.0 41.3±2.2 Comparative Example 3 11.3±1.0 21.3±1.0 42.1±1.9 Comparative Example 4 11.5±1.2 22.2±2.0 46.0±1.5

The results of DPPH radical scavenging ability of cotton are shown in Table 2 above. As a result, among the comparative examples, Comparative Example 1 exhibited the lowest activity, and Preparation Example 1 exhibited the highest activity of 54.0% at a concentration of 5000 ppm.

Example 2. Sensory test of cotton

Each of the noodles of Preparation Example 1 and Comparative Examples 1 to 4 was cooked with boiling water for 5 minutes, and then sensory tests were performed. The sensory test was evaluated by a 7-point scoring method targeting 30 sensory evaluation agents.

sensory test of cotton division incense taste texture Overall Preference Preparation Example 1 6.2 6.3 6.4 6.3 Comparative Example 1 5.0 5.2 5.0 5.1 Comparative Example 2 5.2 5.4 5.5 5.3 Comparative Example 3 5.3 5.5 5.4 5.5 Comparative Example 4 5.5 5.7 5.6 5.6

As a result, it was confirmed that the noodles of Preparation Example 1 showed the highest score in all items compared to the noodles of Comparative Examples 1 to 4. Among the comparative examples, the noodles of Comparative Example 1 showed the lowest preference.

Claims (4)

(1) preparing spinach powder by blanching spinach, drying with hot air, and pulverizing;
(2) hot air drying and pulverizing chopped carrots to prepare carrot powder;
(3) lyophilizing and pulverizing the aronia fruit to prepare an aronia powder;
(4) hot air drying and pulverizing the Keumhwagyu leaf to prepare a Keumhwagyu leaf powder;
(5) non-glutinous rice powder, barley powder, brown rice powder, oat powder, black rice powder, collagen powder, pulverized apricot pulp and dried apricot extract powder and spinach powder prepared in step (1), the above ( preparing a dough material by mixing the carrot powder prepared in step 2), the aronia powder prepared in the step (3), and the Keumhwagyu leaf powder prepared in the step (4);
(6) mixing water with the dough material prepared in step (5) and kneading to prepare a dough;
(7) steaming the dough prepared in step (6); and
(8) A method for producing noodles using grains and vegetable collagen components, characterized in that it comprises the step of extruding the steamed dough in step (7), cutting it, and then aging it. According to claim 1, wherein the dough material in step (5) based on the total weight of the dough material, non-glutinous rice powder 81 ~ 84% by weight, barley powder 2.3 ~ 2.7% by weight, brown rice powder 2.1 ~ 2.5% by weight, oat powder 3 ~ 3.4% by weight, black rice powder 1.8 to 2.2% by weight, collagen powder 0.4 to 0.6% by weight, 2.3 to 2.7% by weight of apricot pulverized pulverized apricot pulp with seeds removed, 0.4 to 0.6% by weight of extract powder from Nahan, 1.3 to spinach powder Method for producing noodles using grains and vegetable collagen components, characterized in that it is prepared by mixing 1.7 wt%, carrot powder 1-1.4 wt%, aronia powder 0.8-1.2 wt%, and Keumhwagyu leaf powder 0.4-0.6 wt% . 3. The method of claim 2,
(1) preparing spinach powder by blanching spinach at 90-100° C. for 10-20 seconds, then drying and pulverizing spinach at 45-55° C. for 7-9 hours;
(2) preparing carrot powder by drying the chopped carrots in hot air at 45 to 55° C. for 7 to 9 hours and pulverizing them;
(3) lyophilizing the aronia fruit at -50 to 70° C. for 1 to 3 hours and then pulverizing to prepare an aronia powder;
(4) hot air drying and pulverizing the leaves of Keumhwagyu at 45~55℃ for 7~9 hours to prepare Keumhwagyu leaf powder;
(5) based on the total weight of the dough material, non-glutinous rice powder 81-84 wt%, barley powder 2.3-2.7 wt%, brown rice powder 2.1-2.5 wt%, oat powder 3-3.4 wt%, black rice powder 1.8-2.2 wt%, Collagen powder 0.4 to 0.6% by weight, 2.3 to 2.7% by weight of apricot pulverized pulverized apricot pulp, and 0.4 to 0.6% by weight of Nahanfruit extract powder, and 1.3 to 1.7% by weight of the spinach powder prepared in step (1), 1-1.4 wt% of carrot powder prepared in step (2), 0.8-1.2 wt% of aronia powder prepared in step (3), and 0.4-0.6 wt% of Keumhwagyu leaf powder prepared in step (4) Mixing to prepare a dough material;
(6) mixing the dough material prepared in step (5) with water in a ratio of 6.5 to 7.5:2.5 to 3.5 (w:v) and kneading for 15 to 25 minutes to prepare a dough;
(7) steaming the dough prepared in step (6) at 90 to 100° C. for 20 to 30 minutes; and
(8) Grain and vegetable, characterized in that it comprises the step of extruding and cutting the steamed dough of step (7) at 80 to 100 ° C. and then aging it at 2 to 6 ° C. for 1 to 3 days. A method for producing noodles using collagen. [Claim 4] Noodles using grains and vegetable collagen components prepared by the method of any one of claims 1 to 3.