KR102483819B1 - Soybean noodle and manufacturing for therof - Google Patents

Abstract

A method for manufacturing soybean noodles of the present invention includes the following steps: preparing soybean powder; mixing a soybean noodle composition containing the soybean powder; adding additives to the mixture and then kneading the same to manufacture a dough; aging the dough; and making the dough into soybean noodles, wherein the additive material includes chia seeds.

Description

Bean noodle manufacturing method {SOYBEAN NOODLE AND MANUFACTURING FOR THEROF}

The present invention relates to a method for producing soybean noodles.

The diet of modern people is gradually westernized and diversified, and the number of people who enjoy eating various noodle dishes is increasing. In addition, as the standard of living rises, obesity, diabetes, high blood pressure, and adult diseases due to overnutrition and lack of exercise increase, so consumers tend to consume food with health in mind. The desire to do so is on the rise.

As a result, demand for noodles containing less flour and using various ingredients is increasing.

Soybean is an annual plant belonging to the dicotyledonous plant Rosemary Legume and is also called soybean, and is widely cultivated as an edible crop. The amount of protein contained in soybeans is the highest among crops, and the types of constituent amino acids are comparable to those of meat, and soybeans contain particularly large amounts of B vitamins and large amounts of A and D. Some of the main health benefits of soy include weight loss, increased bone density, and reduced rates of breast cancer. In addition, the rich dietary fiber of soybeans is known to help prevent diabetes by suppressing a rapid rise in blood sugar, and recently, as interest in soybeans increases, they are receiving new attention.

Accordingly, there is a need for a method for producing elastic soybean noodles without using wheat flour.

An object of the present invention is to provide a method for producing soybean noodles that does not contain wheat flour, has elasticity, and removes the fishy taste peculiar to soybeans.

The above and other objects of the present invention can all be achieved by the present invention described below.

One aspect of the present invention relates to a method for producing soybean noodles.

According to one embodiment, the method for producing bean noodles includes preparing soybean powder; mixing a soybean noodle composition containing the soybean powder; preparing a kneaded product by adding additives to the mixture and then kneading; Aging the dough; and making noodles into soybean noodles from the dough, wherein the additive material includes chia seeds.

Preparing the soybean powder includes peeling the soybean shell; washing the peeled beans; Pre-processing the peeled soybeans first; and pulverizing the pretreated soybeans to have an average particle diameter of 10 μm to 50 μm.

The first pre-treatment includes immersing the peeled soybean in a first pre-treatment composition, and the first pre-treatment composition may be a mixture of green tea water and green tangerine extract.

The weight ratio of the green tea water and the green tangerine extract may be 10:1 to 6:1.

The step of preparing the soybean powder may further include a second pretreatment step, wherein the second pretreatment includes immersing the first pretreated soybeans in a composition for a second pretreatment, wherein the second pretreatment The composition may be peppermint water.

The peppermint water is obtained by mixing water and peppermint at a weight ratio of 50: 1 to 40: 1, boiling at 80 ° C to 100 ° C for 30 minutes to 60 minutes, and then cooling in a refrigerator at 1 ° C to 4 ° C for 2 hours to 3 hours. can

The step of aging the dough may include aging the dough at room temperature for 1 hour to 8 hours at 15 ° C to 28 ° C and then refrigerating the dough at 0 ° C to 10 ° C for 1 hour to 8 hours.

The soybean noodle composition, 100 parts by weight of soybean powder; with respect to, 80 to 95 parts by weight of water; And 0.5 to 3 parts by weight of salt; may include.

1 to 10 parts by weight of chia seeds; 100 parts by weight of soybean powder; 1 to 5 parts by weight of hemp powder; and 1 to 5 parts by weight of silver mushroom powder.

The hemp powder or silver mushroom powder is obtained by freezing hemp or silver mushroom at -60 ° C to -40 ° C for 10 to 15 hours, then freeze-drying at -35 ° C to -20 ° C for 10 to 15 hours, and then grinding with a grinder to powder It may contain what is made of the shape.

The total weight of the chia seeds, hemp powder, and silver mushroom powder and the weight ratio of the soybean powder may be 1:8 to 1:12.

The additive material may further include 1 to 10 parts by weight of the extract.

The extract may be obtained by mixing water and persimmon at a weight ratio of 10:1 to 5:1, followed by extraction under reduced pressure at 50°C to 70°C for 1 hour to 5 hours at a pressure of 0.01 to 0.5 atm.

The weight ratio of the soybean powder and the hidden extract may be 25:1 to 15:1.

The present invention has the effect of providing a method for producing soybean noodles that does not contain wheat flour, has elasticity, and removes the fishy taste peculiar to soybeans.

1 is a process flow chart of a method for manufacturing soybean noodles according to an embodiment of the present invention.
Figure 2 is a simple graph showing the results of Experimental Example 1 of the present invention.
Figure 3 is a simple graph showing the results of Experimental Example 3 of the present invention.

Referring to FIG. 1, a method for manufacturing soybean noodles according to an embodiment of the present invention will be described. 1 is a process flow chart of a method for manufacturing soybean noodles according to an embodiment of the present invention.

Referring to FIG. 1, the method for producing bean noodles according to one embodiment of the present invention includes preparing soybean powder, mixing a bean noodle composition containing the soybean powder, adding additives to the mixture, and then kneading the mixture. It includes the steps of preparing water, aging the dough, and making noodles into soybean noodles, wherein the additive material includes chia seeds.

1. Soybean powder preparation step

The step of preparing the soybean powder includes peeling the soybean shells, washing the peeled soybeans, first pre-treating the peeled soybeans, and grinding the pre-treated soybeans to an average particle diameter of 10 μm to 50 μm. can include

Specifically, after sorting the beans, the soybean shells are peeled, and then foreign substances attached to the surface of the peeled soybeans or the soybean shells that have not been removed are removed using purified water.

By removing the bean hull to produce bean noodles, there is an effect of improving the rough texture of the bean noodles.

In order to prepare the bean noodles, the beans may include one or more of baektae, seomoktae, seoritae, peas, kidney beans, mung beans, lima beans, and pinto beans classified as legumes, but are not limited thereto.

Preparing the soybean powder may include first pre-treating the peeled soybeans.

The first pretreatment may include immersing the peeled soybeans in a first pretreatment composition, and the first pretreatment composition may be a mixture of green tea water and green tangerine extract.

Specifically, the peeled soybeans may be immersed in a composition for primary pretreatment at 16 ° C to 17 ° C for 2 hours to 2 hours 30 minutes, and the fishy taste unique to beans that may occur in the beans at the temperature and time range can be effectively removed.

The green tea water may be brewed with 1 to 20 parts by weight of green tea leaves, specifically 5 to 15 parts by weight, based on 100 parts by weight of water. In the case of manufacturing bean noodles, there is an advantage in that the texture of the bean noodles can be saved by making the bean noodles more elastic.

Green tangerines are used as ingredients for greens because they have a strong sour taste, and are known to help strengthen immunity, beautify the skin, and prevent colds as vitamin C is 10 times higher than that of lemons.

The green tangerine extract may be prepared by mixing green tangerines and white sugar at a ratio of 0.5:1 to 2:1, specifically, 0.7:1 to 1.5:1.

The green tangerine extract has a unique flavor and is effective in reducing the fishy taste peculiar to beans generated from the beans. In addition, when the green tangerine is an alkaline food and is consumed together with beans, it can promote the secretion of gastric juice and help digestion and absorption of beans in the body without loss of nutrients.

The weight ratio of green tea water and green tangerine extract may be 10:1 to 6:1, specifically 9:1 to 7:1, and the fishy taste of beans can be effectively removed within the above range.

Preparing the soybean powder may further include a second pre-treatment of the soybeans.

The second pre-treatment may include immersing the first pre-treated soybeans in a second pre-treatment composition, and the second pre-treatment composition may be peppermint water.

Specifically, the first pre-treated soybeans may be immersed in a composition for secondary pre-treatment at 18 ° C to 21 ° C for 2 hours to 2 hours 30 minutes, and in the temperature and time ranges, digestion and absorption of beans are promoted in the body Side effects such as diarrhea can be avoided.

Peppermint is a perennial plant belonging to the dicotyledonous plant tree Lamiaceae. It has antipyretic, sweating, and anti-inflammatory effects, so it is excellent in relieving fever, mild headache, and toothache, and is also effective in soothing the stomach and intestines and relieving nausea. It is known. In addition, the menthol component contained in peppermint has the effect of helping digestion.

The peppermint water may be water and peppermint mixed at a weight ratio of 50: 1 to 40: 1, boiled at 80 ° C to 100 ° C for 30 minutes to 60 minutes, and then cooled in a refrigerator at 1 ° C to 4 ° C for 2 hours to 3 hours. There is an advantage in that side effects such as diarrhea can be prevented by promoting the secretion of gastric juice in the above range to promote digestion and absorption of beans in the body.

Preparing the soybean powder may include grinding the pretreated soybeans to a size of 10 μm to 50 μm.

Excellent texture and texture of the soybean noodles can be realized by pulverizing and applying the soybean to an average particle diameter of 10 μm to 50 μm, specifically, 20 μm to 40 μm.

Specifically, the soybean powder may include two or more types of soybean powder having different average particle diameters. In this case, the density of the soybean noodles is further improved to increase the elasticity of the soybean noodles.

For example, the soybean powder may include a first soybean powder and a second soybean powder having different average particle diameters, and the first soybean powder may be 20 μm to 30 μm, specifically 20 μm to 25 μm, , The second soybean powder may be 30 μm to 40 μm, specifically 35 μm to 40 μm. In addition, the weight ratio of the first soybean powder and the second soybean powder may be 1.5: 1 to 2: 1, and in this range, the soybean noodles may be more dense and have the advantage of maximizing the elasticity of the soybean noodles.

2. Soybean noodle composition mixing step

In the mixing of the bean noodle composition, the soy noodle composition containing the soybean powder is mixed well.

The soybean noodle composition may include 80 to 95 parts by weight of water and 0.5 to 3 parts by weight of salt based on 100 parts by weight of soybean powder.

The soybean powder may be soybean powder prepared in the soybean powder preparation step.

The water may be 80 to 95 parts by weight, specifically 85 to 90 parts by weight, based on 100 parts by weight of the soybean powder, and the noodles may be easily formed within the above range.

The salt may be 0.5 to 3 parts by weight, specifically 1 to 2 parts by weight, based on 100 parts by weight of the soybean powder, and it is possible to prevent the noodles from spreading in the above range, thereby producing soy noodles with excellent texture.

3. Dough manufacturing step

In the kneading step, an additional material is added to the prepared mixture and then kneaded to prepare a kneaded product.

The additive material may include at least one of chia seeds, hemp powder, and silver mushroom powder.

The chia seed is a type of salvia belonging to the genus Perilla frutescens and mint, and is an annual tropical/subtropical plant. It has the property of expanding up to 15 times. Chia seeds are rich in dietary fiber, omega-3 fatty acids, various amino acids and vitamins, as well as such expansion, so demand as a diet food is rapidly increasing.

The chia seeds may be 1 to 10 parts by weight, specifically 3 to 7 parts by weight, based on 100 parts by weight of soybean powder, and are mixed with the soybean noodle composition despite not including gluten, thickener and gelling agent in the above range. The soybean noodle composition can be appropriately gelled, and the effect of imparting viscoelasticity to the dough can be exhibited.

Yam is rich in mucin, a slippery mucus, that has the effect of protecting the stomach, and is rich in ingredients that help promote digestion, which has the effect of increasing the absorption rate of ingested nutrients. In addition, dioscin contained in yam has the effect of lowering cholesterol levels and is known to help prevent vascular disease.

The hemp powder may be 1 to 5 parts by weight, specifically 2 to 4 parts by weight, based on 100 parts by weight of soybean powder, and in the above range, viscoelasticity can be imparted to the dough, and nutrients included in the soybean noodle composition can help your body absorb it.

Euni mushroom is a mushroom belonging to the basidiomycete Leukotomyaceae and has a pure white translucent jelly material with a petal-like appearance. Vitamin D contained in silver mushrooms helps to promote bone health in middle-aged by preventing the loss of calcium, and it also contains beta-glucan, which enhances immunity, and is known to show superior efficacy in preventing cancer and cardiovascular diseases.

The silver mushroom powder may be 1 to 5 parts by weight, specifically 2 to 4 parts by weight, based on 100 parts by weight of soybean powder. effect can be shown.

The hemp powder or silver mushroom powder is obtained by freezing hemp or silver mushroom at -60 ° C to -40 ° C for 10 to 15 hours, then freeze-drying at -35 ° C to -20 ° C for 10 to 15 hours, and then grinding with a grinder to powder It may contain what is made of the shape.

Specifically, after removing foreign substances from the hemp or silver mushrooms, it may be frozen at -58 ° C to -52 ° C for 11 to 14 hours. The frozen hemp or silver mushrooms can be freeze-dried at -25 ° C to -17 ° C for 11 to 14 hours to make the hemp or silver mushrooms almost free of moisture, and the freeze-dried hemp or silver mushrooms It can be ground in a grinder and made into a powder form.

By freeze-drying the hemp or silver mushrooms and preparing them in powder form, there is an advantage in that nutrients contained in large amounts of hemp or silver mushrooms can be consumed without feeling the tough texture of the hemp or silver mushrooms. In addition, when the hemp powder or silver mushroom powder is added to the bean noodle mixture, there is an advantage in that the viscoelasticity of the bean noodle can be improved to realize a resilient texture of the bean noodle.

The total weight of the chia seeds, hemp powder, and silver mushroom powder and the weight ratio of soybean powder may be 1:8 to 1:12, specifically 1:9 to 1:11, and the viscoelasticity of soybean noodles is improved in the above range Soybean noodles with excellent texture can be realized.

The additive material may further include a hidden liquid.

Persimmon is the fruit of the persimmon tree, a deciduous broad-leaved tree of the dicotyledonous plant persimmon tree persimmon family and is known to be rich in fiber, vitamins and minerals. Persimmon contains a component called cryptoxanthin, known as an anti-cancer substance, which helps fight cancer, and is rich in potassium and vitamin C, which helps prevent high blood pressure.

The extract may be obtained by mixing water and persimmon at a weight ratio of 10:1 to 5:1, followed by extraction under reduced pressure at 50°C to 70°C for 1 hour to 5 hours at a pressure of 0.01 to 0.5 atm.

Specifically, after washing the persimmon, it may be cut into slices, and then 500 parts by weight of water may be added to 100 parts by weight of the washed persimmon and put into a vacuum distillation extractor. More specifically, distillation may be performed under reduced pressure at 60° C. for 3 hours at 0.25 atm. The sliced persimmon used in the vacuum distillation may be put in a filter cloth and compressed to obtain a compressed extract. The squeezed extract and the vacuum distillation extract may be put into a vacuum concentrator and concentrated at 60° C. for one hour to obtain a hidden extract.

The additive material may further include 1 to 10 parts by weight of the hidden extract, specifically 3 to 8 parts by weight, and despite the fact that the soybean noodles mainly contain soybean powder in the above range, the effect of preventing diarrhea is there is.

The weight ratio of the soybean powder and the extract may be 25:1 to 15:1, specifically 22:1 to 18:1, and soybean noodles without side effects such as diarrhea may be provided in the above range.

4. Dough ripening step

In the dough aging step, the prepared dough is aged at room temperature and then refrigerated.

Specifically, the dough may be aged at room temperature for 1 hour to 8 hours at 15 ° C. to 28 ° C., specifically for 3 hours to 5 hours at 23 ° C. to 28 ° C., within the above temperature and time ranges. It has the advantage of being able to prevent cracks due to drying by controlling moisture.

The dough aged at room temperature may be refrigerated and matured at 0 ° C to 10 ° C for 1 hour to 8 hours, specifically at 5 ° C to 10 ° C for 3 hours to 5 hours. It is possible to effectively prevent cracks by preventing warping of the surface that may occur and improving the compactness.

5. Noodle making stage

In the noodle-making step, the aged dough is made into bean noodles using a noodle-making machine.

The noodle making process is a process of processing aged dough into noodles, and a noodle making machine equipped with a nozzle having a plurality of extrusion holes at the tip and equipped with a screw inside may be used. The dough introduced into the noodle making machine is pushed toward the nozzle by the rotation of the screw and extruded through the extrusion hole of the nozzle, so that noodle making can be performed.

The soybean noodles may be processed in various ways according to the diameter of the extrusion hole, and the diameter of the extrusion hole may be 0.5 mm to 2 mm, specifically 1 mm to 1.5 mm, but is not limited thereto.

In addition, the method may further include, but is not limited to, blowing the noodle with hot air at 85° C. and cold air at room temperature twice alternately and then naturally drying the noodle for 1 to 3 days.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed as limiting the present invention by this in any sense.

Contents not described herein can be technically inferred by those skilled in the art, so descriptions thereof will be omitted.

Example

Example 1

After peeling the skins of the selected soybeans, they were washed with purified water, dried naturally, and then pulverized to 30 μm to prepare soybean powder. After mixing 88 parts by weight of water and 1.65 parts by weight of salt with 100 parts by weight of the prepared soybean powder, 5 parts by weight of chia seeds were added to prepare a dough. After aging the dough at 25 ° C. for 4 hours, the aged dough was put into a noodle maker to prepare bean noodles.

Example 2

After peeling the skins of the selected soybeans, they were washed with purified water, dried naturally, and then pulverized to 30 μm to prepare soybean powder. After mixing 88 parts by weight of water and 1.65 parts by weight of salt with respect to 100 parts by weight of the prepared soybean powder, 5 parts by weight of chia seeds, 2.5 parts by weight of hemp powder, and 2.5 parts by weight of silver mushroom powder were added to prepare a dough. After aging the dough at 25 ° C. for 4 hours, the aged dough was put into a noodle maker to prepare bean noodles.

Example 3

After peeling the skins of the selected beans, they were washed with purified water, dried naturally, and then pulverized to prepare a first bean powder having an average particle diameter of 20 μm and a second bean powder having an average particle diameter of 35 μm. After mixing 88 parts by weight of water and 1.65 parts by weight of salt with respect to 100 parts by weight of the prepared soybean powder (65% by weight of the first soybean powder and 35% by weight of the second soybean powder), 5 parts by weight of chia seeds and 2.5 parts by weight of hemp powder Part and 2.5 parts by weight of silver mushroom powder were added to prepare a dough. After aging the dough at 25 ° C. for 4 hours, the aged dough was put into a noodle maker to prepare bean noodles.

Example 4

After peeling the skins of the selected beans, they were washed with purified water, dried naturally, and then pulverized to prepare a first bean powder having an average particle diameter of 20 μm and a second bean powder having an average particle diameter of 35 μm. After mixing 88 parts by weight of water and 1.65 parts by weight of salt with respect to 100 parts by weight of the prepared soybean powder (65% by weight of the first soybean powder and 35% by weight of the second soybean powder), 5 parts by weight of chia seeds and 2.5 parts by weight of hemp powder Part, 2.5 parts by weight of silver mushroom powder and 5 parts by weight of the extract were added to prepare a dough. After aging the dough at 25 ° C. for 4 hours, the aged dough was put into a noodle maker to prepare bean noodles.

Example 5

Bean noodles were prepared in the same manner as in Example 4, except that the washed beans were immersed in the composition for the first pretreatment at 16 ° C. for 2 hours.

The composition for the first pretreatment was prepared by mixing 12.5 parts by weight of green tangerine extract with 100 parts by weight of green tea water.

Example 6

Bean noodles were prepared in the same manner as in Example 5, except that the soybeans immersed in the composition for the first pretreatment were immersed in the composition for the second pretreatment at 20 ° C for 2 hours.

The composition for secondary pretreatment was prepared by mixing 2 parts by weight of peppermint with 100 parts by weight of water, boiling at 100 ° C for 40 minutes, and then cooling in a refrigerator at 2 ° C for 3 hours.

Example 7

Bean noodles were prepared in the same manner as in Example 6, except that the dough was aged at room temperature at 26 ° C for 4 hours and then aged in refrigerator at 6 ° C for 5 hours.

Comparative Example 1

After peeling the skins of the selected soybeans, they were washed with purified water, dried naturally, and then pulverized to 30 μm to prepare soybean powder. A dough was prepared by mixing 88 parts by weight of water and 1.65 parts by weight of salt with respect to 100 parts by weight of the prepared soybean powder. After aging the dough at 25 ° C. for 4 hours, the aged dough was put into a noodle maker to prepare bean noodles.

Comparative Example 2

After peeling the skins of the selected soybeans, they were washed with purified water, dried naturally, and then pulverized to 30 μm to prepare soybean powder. After mixing 88 parts by weight of water and 1.65 parts by weight of salt with respect to 100 parts by weight of the prepared soybean powder, 1 part by weight of a thickener was added to prepare a dough. After aging the dough at 25 ° C. for 4 hours, the aged dough was put into a noodle maker to prepare bean noodles.

Experimental Example 1 - Diarrhea Improvement

The soy noodles prepared in Example were divided into 25 fasting participants, 5 per each example, and three meals a day for two days, and then the degree of diarrhea (the fewer the symptoms of diarrhea, the higher the score) was evaluated on a scale of 1 to 10. After that, the average is shown in Table 1 and FIG. 2 below.

Experimental Example 2 - Cotton elasticity evaluation

The elasticity of the soybean noodles prepared in Examples and Comparative Examples was measured using a texture analyzer and is shown in Table 2 below.

Experimental Example 3 - Evaluation of fishy taste removal

After having 15 participants divide and consume the soy noodles prepared in Examples and Comparative Examples, 5 of each Example, evaluate fishy taste (the less fishy taste, the higher the score) between 1 and 10 points, Averages are shown in Table 3 and FIG. 2 below.

Experimental Example 4 - Crack Evaluation

The results of Experimental Example 4 are shown in Table 4 below by observing the presence or absence of cracks in the soy noodles prepared in Examples and Comparative Examples with the naked eye.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments and can be manufactured in various different forms, and those skilled in the art to which the present invention belongs can understand the technical spirit of the present invention. However, it will be understood that it may be embodied in other specific forms without changing its essential features. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (6)

Preparing soybean powder;
mixing a soybean noodle composition containing the soybean powder;
preparing a kneaded product by adding additives to the mixture and then kneading;
Aging the dough; and
Including; making noodles into bean noodles from the dough;
The additive material includes chia seeds,
Preparing the soybean powder includes peeling the soybean shell; washing the peeled beans; Pre-processing the peeled soybeans first; Secondary pretreatment by immersing the first pretreated beans in peppermint water; And grinding the pretreated soybeans to an average particle diameter of 10 μm to 50 μm;
The peppermint water is water that is mixed with water and peppermint at a weight ratio of 50:1 to 40:1, boiled at 80°C to 100°C for 30 minutes to 60 minutes, and then cooled in a refrigerator at 1°C to 4°C for 2 hours to 3 hours. Bean noodles manufacturing method.
delete According to claim 1,
The first pretreatment,
Including immersing the peeled soybean in a composition for primary pretreatment,
The composition for the first pretreatment is a mixture of green tea water and green tangerine extract,
The weight ratio of the green tea water and the green tangerine extract is 10: 1 to 6: 1.
delete According to claim 1,
The bean noodle composition,
About 100 parts by weight of soybean powder;
80 to 95 parts by weight of water; and
0.5 to 3 parts by weight of salt;
Bean noodle manufacturing method comprising a.
According to claim 1,
The additive material is
About 100 parts by weight of soybean powder;
1 to 10 parts by weight of chia seeds;
1 to 5 parts by weight of hemp powder; and
1 to 5 parts by weight of silver mushroom powder;
Bean noodle manufacturing method comprising a.

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