KR102520032B1 - Method for producing grain noodles using Aurea Helianthus - Google Patents

Abstract

The present invention comprises the steps of (1) drying and pulverizing the leaves of Geumhwagyu to prepare Geumgyu powder; (2) preparing a garlic peel extract by adding water to washed and dried garlic peels for extraction, followed by filtering; (3) increasing soaked non-glutinous rice, barley, and brown rice, respectively; (4) preparing non-glutinous rice flour, barley flour, and brown rice flour by drying and pulverizing the steamed non-glutinous rice, barley, and brown rice of step (3), respectively; (5) preparing a grain mixture by mixing barley flour, non-glutinous rice flour, and brown rice flour prepared in step (4) with gold grain powder and salt prepared in step (1); and (6) adding the garlic peel extract prepared in step (2) to the grain mixture prepared in step (5) to make noodles into a kneaded dough. It relates to a method and grain noodles prepared by the method.

Description

Method for producing grain noodles using Geumhwagyu {Method for producing grain noodles using Aurea Helianthus}

The present invention relates to a method for preparing grain noodles using gold powder and garlic peel extract, and grain noodles prepared by the method.

As the structure of social life has become increasingly diversified and industrialized due to the modernization of industry and the improvement of economic standards, the use of noodles in food has rapidly increased due to many changes in dietary habits. In general, noodles are products made by adding water and other ingredients to raw materials, forming noodles, and then cutting or extruding the dough, and the manufacturing method is relatively simple. However, when made with only wheat flour as a noodle material, most of the conventional noodles, which are close to white in color and kneaded with only wheat flour and pulled out into thin noodles, do not contain even nutrients and do not have a special taste other than a light taste. . In addition, conventional noodles made of wheat flour are not well digested, so it is very difficult for people with weak digestive organs to digest, and there is a problem that can harm health when ingested.

Therefore, as one of the ways to overcome the above disadvantages of wheat noodles, a method of manufacturing noodles using rice has been proposed, but rice noodles show a lower level of processing aptitude when making noodles than wheat noodles, and The shape is easily collapsed, and the texture is rough. In order to compensate for the disadvantages of rice noodles as described above, products manufactured by adding various additives are mainstream, but the additives have a problem that is not beneficial to health.

Geumhwagyu is a synonym for mulberry plant, and the mulberry plant has hairs throughout, and the stem is round and columnar, standing upright and unbranched, and is 1 to 1.5 m tall. The leaves are alternate, the petiole is long, and the leaf body is deeply divided into 5-9 pieces in the shape of a palm. The split pieces are lancet-shaped or inverted lancet-shaped, with rough sawtooth edges. The stipule is thin and small in the shape of a lancet.

Geumhwagyu is also called Golden Sunflower or Hwangchokgyu, and is rich in vegetable collagen and estrogen, and is known to be effective in anticancer, immunity improvement, blood pressure lowering, anti-inflammation, skin regeneration and skin elasticity. Specifically, Geumhwagyu has a strong anti-inflammatory action due to the hyperoside component, and has an effect on menopausal diseases as it is rich in estrogen as described above. In addition, there are many essential amino acids, so it helps to improve sexual function, and has effects such as antioxidant and immune system regulation. In addition, it contains a large amount of protein, vitamins and minerals, which are essential nutrients for the human body, in addition to collagen, which is the main component unique to Geumhwa beef.

Korean Patent Publication No. 2020-0097404 discloses a method for producing wood ear mushroom rice noodles, and Korean Patent Registration No. 2137480 discloses a method for producing brown rice noodles. is different from

The present invention has been made in response to the above needs, and an object of the present invention is to prepare grain noodles with excellent functionality and preference using gold grains, manufacturing conditions such as gold grain pretreatment, sub-material types, mixing ratio, drying conditions, etc. It is to provide a method for producing grain noodles having excellent flavor and texture while the antioxidant activity is further enhanced by optimizing the.

In order to solve the above problems, the present invention comprises the steps of (1) drying and pulverizing the leaves of geumhwagyu to prepare geumgyu powder; (2) preparing a garlic peel extract by adding water to washed and dried garlic peels for extraction, followed by filtering; (3) increasing soaked non-glutinous rice, barley, and brown rice, respectively; (4) preparing non-glutinous rice flour, barley flour, and brown rice flour by drying and pulverizing the steamed non-glutinous rice, barley, and brown rice of step (3), respectively; (5) preparing a grain mixture by mixing barley flour, non-glutinous rice flour, and brown rice flour prepared in step (4) with gold grain powder and salt prepared in step (1); and (6) adding the garlic peel extract prepared in step (2) to the grain mixture prepared in step (5) to make noodles into a kneaded dough. provides a way

In addition, the present invention provides grain noodles prepared by the above method.

The grain noodles of the present invention not only do not add wheat flour at all, but also have the advantage of being rich in nutrients by using various grains and functional materials such as gold and garlic peel extracts. In addition, as well as excellent functionality such as antioxidant activity, it is possible to provide grain noodles that are more preferred by consumers because of their excellent taste, texture and flavor.

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

(1) drying and pulverizing the leaves of Geumhwagyu to prepare Geumgwagyu powder;

(2) preparing a garlic peel extract by adding water to washed and dried garlic peels for extraction, followed by filtering;

(3) increasing soaked non-glutinous rice, barley, and brown rice, respectively;

(4) preparing non-glutinous rice flour, barley flour, and brown rice flour by drying and pulverizing the steamed non-glutinous rice, barley, and brown rice of step (3), respectively;

(5) preparing a grain mixture by mixing barley flour, non-glutinous rice flour, and brown rice flour prepared in step (4) with gold grain powder and salt prepared in step (1); and

(6) A method for producing grain noodles, characterized in that it is produced by adding the garlic peel extract prepared in step (2) to the grain mixture prepared in step (5) and making noodles into a kneaded dough. provides

In the method for producing grain noodles of the present invention, the grain mixture in step (5) is preferably 73 to 77% by weight of barley flour, 13 to 17% by weight of non-glutinous rice flour, and 5 to 7% by weight of brown rice flour, based on the total weight of the grain mixture It can be prepared by mixing 2.5 to 3.5% by weight of gold powder and 0.8 to 1.2% by weight of salt, more preferably, based on the total weight of the grain mixture, 75% by weight of barley flour, 15% by weight of non-glutinous rice flour, brown rice It can be prepared by mixing 6% by weight of powder, 3% by weight of gold silicate powder, and 1% by weight of salt. By manufacturing noodles with a grain mixture mixed with the above types of ingredients and mixing ratio, the taste and aroma of the ingredients were well harmonized and soft and chewy noodles could be produced.

In the method for producing grain noodles of the present invention, the noodles can be made in a state heated to 110 ° C. in the step (6). When the noodles are made by heating as described above, the surface of the noodles is shiny and has good surface area, and the formed While the shape of the noodles was homogeneous, the texture could be further improved.

The method for producing grain noodles of the present invention is more specifically

(1) drying the leaves of Keumhwagyu at 50 to 60 ° C. for 20 to 25 hours and then pulverizing them to prepare Geumgyu powder;

(2) preparing a garlic peel extract by adding 8 to 12 times (v/w) of water to the washed and dried garlic peel, extracting at 90 to 100 ° C for 1 to 3 hours, and then filtering;

(3) steaming soaked non-glutinous rice, barley, and brown rice at 90-100 ° C for 12-18 minutes, respectively;

(4) drying the steamed non-glutinous rice, barley, and brown rice in step (3) at 45 to 50 ° C, respectively, and then pulverizing them to prepare non-glutinous rice flour, barley flour, and brown rice flour;

(5) Based on the total weight of the grain mixture, 73 to 77% by weight of barley flour, 13 to 17% by weight of non-glutinous rice flour, and 5 to 7% by weight of brown rice flour prepared in step (4) and the prepared in step (1) Preparing a grain mixture by mixing 2.5 to 3.5% by weight of gold grain powder and 0.8 to 1.2% by weight of salt; and

(6) Adding the garlic peel extract prepared in step (2) to the grain mixture prepared in step (5) in a ratio of 60 to 64: 36 to 40 (w: v) to make noodles into kneaded dough can include,

more specifically

(1) drying the leaves of Keumhwagyu at 50 to 60 ° C. for 20 to 25 hours and then pulverizing them to prepare Geumgyu powder;

(2) preparing a garlic peel extract by adding water 10 times (v/w) to the washed and dried garlic peel, extracting at 100° C. for 2 hours, and then filtering;

(3) steaming soaked non-glutinous rice, barley, and brown rice at 100° C. for 15 minutes;

(4) drying the steamed non-glutinous rice, barley, and brown rice in step (3) at 45 to 50 ° C, respectively, and then pulverizing them to prepare non-glutinous rice flour, barley flour, and brown rice flour;

(5) Based on the total weight of the grain mixture, 75% by weight of barley flour, 15% by weight of non-glutinous rice flour, and 6% by weight of brown rice flour prepared in step (4) and 3% by weight of gold grain powder prepared in step (1) And preparing a grain mixture by mixing 1% by weight of salt; and

(6) adding the garlic peel extract prepared in step (2) to the grain mixture prepared in step (5) at a ratio of 62:38 (w: v) to make noodles into a kneaded dough there is.

In the method for producing grain noodles of the present invention, the geumhwagyu leaves in step (1) are characterized in that the geumhwagyu leaves are sprayed with deep sea water diluted solution on the geumhwagyu leaves, dried, and sprayed with artichoke extract.

The deep sea water dilution solution may be preferably 8 to 12% (v/v) deep sea water dilution solution, and more preferably 10% (v/v) deep sea water dilution solution.

In addition, the artichoke extract may preferably be prepared by adding 18 to 22 times (v/w) of water to artichoke leaves, extracting at 90 to 100 ° C. for 50 to 70 minutes, and then filtering. It can be prepared by adding 20 times (v/w) water to artichoke leaves, extracting at 100° C. for 60 minutes, and then filtering.

As described above, the pretreatment of Geumhwagyu to prepare powder enhances the antioxidant activity of Geumhwagyu powder and it was possible to prepare Geumhwagyu powder suitable for preparing noodles with excellent taste and flavor.

The present invention also provides grain noodles prepared by the above method.

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

Preparation Example 1. Grain noodles using Geumhwagyu

(1) Geumhwagyu leaves were dried at 50 to 60 ° C. for 20 to 25 hours and then pulverized to prepare Geumhwagyu powder.

(2) After washing, purified water was added 10 times (v/w) to the dried garlic peel, extracted at 100 ° C. for 2 hours, and then filtered to prepare a garlic peel extract.

(3) Non-glutinous rice, barley, and brown rice were washed clean and soaked in water, and then steamed at 100 ° C for 15 minutes using a steam steamer.

(4) The steamed nonglutinous rice, barley, and brown rice in step (3) were dried at 45 to 50 ° C. to a moisture content of less than 10%, and then pulverized with 100 mesh to prepare nonglutinous rice flour, barley flour, and brown rice flour.

(5) Based on the total weight of the grain mixture, 75% by weight of barley flour, 15% by weight of non-glutinous rice flour, and 6% by weight of brown rice flour prepared in step (4) and 3% by weight of gold grain powder prepared in step (1) and 1% by weight of refined salt to prepare a grain mixture.

(6) The garlic peel extract from step (2) was added to the grain mixture prepared in step (5) in a ratio of 62:38 (w:v), kneaded, and made into noodles with a noodle maker set at 110 ° C to make grain noodles. manufactured.

Production Example 2. Grain noodles using Geumhwagyu

(1) A 10% (v/v) deep sea water dilution was prepared by diluting distilled water 10 times with the East Sea deep sea water stock solution.

(2) Artichoke ( Cynara scolymus ) Purified water was added 20 times (v / w) to the leaves, extracted at 100 ° C. for 1 hour, and then filtered to prepare an artichoke extract.

(3) The deep sea water diluted solution prepared in step (1) was evenly sprayed on the leaves of Geumhwagyu at a ratio of 1: 0.5 (w: v), and then dried at 50 to 60 ° C for 20 to 25 hours.

(4) Evenly spray the artichoke extract prepared in step (2) on the dried leaves of step (3) at a ratio of 1:0.5 (w:v), and then leave it at 50 to 60 ° C for 20 to 25 hours. After drying, it was pulverized to prepare a gold silicate powder.

(5) After washing, purified water was added 10 times (v/w) to the dried garlic peel, extracted at 100 ° C. for 2 hours, and then filtered to prepare a garlic peel extract.

(6) Non-glutinous rice, barley, and brown rice were washed thoroughly with water, soaked in water, and steamed at 100 ° C for 15 minutes using a steam steamer.

(7) After drying the steamed non-glutinous rice, barley, and brown rice in step (6) at 45 to 50 ° C. to a moisture content of less than 10%, pulverized with 100 mesh to prepare non-glutinous rice flour, barley flour, and brown rice flour.

(8) Based on the total weight of the grain mixture, 75% by weight of barley flour, 15% by weight of non-glutinous rice flour and 6% by weight of brown rice flour prepared in step (7) and 3% by weight of gold grain powder prepared in step (4) and 1% by weight of refined salt to prepare a grain mixture.

(9) The garlic peel extract from step (5) was added to the grain mixture prepared in step (8) in a ratio of 62:38 (w:v), kneaded, and made into noodles with a noodle maker set at 110 ° C to make grain noodles. manufactured.

Comparative Example 1. Grain noodles

(1) Non-glutinous rice, barley, and brown rice were washed clean and soaked in water, and then steamed at 100 ° C for 15 minutes using a steam steamer.

(2) The steamed non-glutinous rice, barley, and brown rice in step (1) were dried at 45 to 50 ° C. to a moisture content of less than 10%, and then pulverized with 100 mesh to prepare non-glutinous rice flour, barley flour, and brown rice flour.

(3) Based on the total weight of the grain mixture, a grain mixture was prepared by mixing 75% by weight of barley flour, 18% by weight of nonglutinous rice flour, and 6% by weight of brown rice flour prepared in step (2) and 1% by weight of refined salt.

(4) Purified water was added to the grain mixture prepared in step (3) at a ratio of 62:38 (w: v) and kneaded, and noodle was made with a noodle maker set at 110 ° C. to prepare grain noodles.

Comparative Example 2. Grain noodles

Grain noodles were prepared by the method of Preparation Example 1, but in step (5), without using gold powder, 75% by weight of barley flour, 18% by weight of non-glutinous rice flour, 6% by weight of brown rice flour and 1% by weight of refined salt Mixed Grain noodles were prepared using a grain mixture.

Comparative Example 3. Grain noodles

Grain noodles were prepared by the method of Preparation Example 1, but in step (6), grain noodles were prepared by using purified water instead of garlic peel extract.

Example 1. DPPH radical scavenging ability test

In order to measure the antioxidant activity by hydrogen electron donating ability, the sample was dissolved in methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. After reacting this mixed sample for 30 minutes in the dark, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance with respect to the control was calculated by the following equation.

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

A: Absorbance of DPPH solution to which no sample was added

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

DPPH radical scavenging activity test of grain noodles Types of Grain Noodles DPPH radical scavenging ability test (2000 ppm) Preparation Example 1 36.1±1.0 Preparation Example 2 42.1±2.1 Comparative Example 1 22.5±0.9 Comparative Example 2 30.4±1.6 Comparative Example 3 33.8±2.4

The results of measuring the DPPH radical scavenging ability of grain noodles are shown in Table 1 above. Antioxidant activity of grain noodles was high in Preparation Examples 1 and 2, and among Comparative Examples, Comparative Example 1 showed the lowest activity. Therefore, it was confirmed that preparing grain noodles using both Geumhwagyu and garlic peel can enhance antioxidant activity.

Example 2. Sensory test of grain noodles

With the grain noodles of Preparation Examples and Comparative Examples 1 to 3, 30 adult men and women were boiled and sampled, and then evaluated for aroma, taste, chewiness and overall acceptability. Scores were given on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 2.

Sensory testing of grain noodles division incense taste chewiness Comprehensive Symbol Preparation Example 1 4.36 4.26 4.10 4.08 Preparation Example 2 4.40 4.50 4.22 4.36 Comparative Example 1 3.90 3.20 3.42 3.30 Comparative Example 2 4.12 3.98 3.92 3.94 Comparative Example 3 4.02 3.54 3.68 3.60

As a result, it was confirmed that the grain noodles of Preparation Examples showed high preference in all items compared to the grain noodles of Comparative Examples. Among them, the grain noodles of Preparation Example 2 showed the highest score, and it was confirmed that it was preferable to prepare grain noodles using the powdered grain noodles by pre-treating the grain noodles under the conditions of Preparation Example 2.

Claims (5)

(1) drying and pulverizing the leaves of Geumhwagyu to prepare Geumgwagyu powder;
(2) preparing a garlic peel extract by adding water to washed and dried garlic peels for extraction, followed by filtering;
(3) increasing soaked non-glutinous rice, barley, and brown rice, respectively;
(4) preparing non-glutinous rice flour, barley flour, and brown rice flour by drying and pulverizing the steamed non-glutinous rice, barley, and brown rice of step (3), respectively;
(5) Based on the total weight of the grain mixture, 73 to 77% by weight of barley flour, 13 to 17% by weight of non-glutinous rice flour, and 5 to 7% by weight of brown rice flour prepared in step (4) and the prepared in step (1) Preparing a grain mixture by mixing 2.5 to 3.5% by weight of gold grain powder and 0.8 to 1.2% by weight of salt; and
(6) A method for producing grain noodles, characterized in that it is produced by adding the garlic peel extract prepared in step (2) to the grain mixture prepared in step (5) and making noodles into a kneaded dough. . delete According to claim 1,
(1) drying the leaves of Keumhwagyu at 50 to 60 ° C. for 20 to 25 hours and then pulverizing them to prepare Geumgyu powder;
(2) preparing a garlic peel extract by adding 8 to 12 times (v/w) of water to the washed and dried garlic peel, extracting at 90 to 100 ° C for 1 to 3 hours, and then filtering;
(3) steaming soaked non-glutinous rice, barley, and brown rice at 90-100 ° C for 12-18 minutes, respectively;
(4) drying the steamed non-glutinous rice, barley, and brown rice in step (3) at 45 to 50 ° C, respectively, and then pulverizing them to prepare non-glutinous rice flour, barley flour, and brown rice flour;
(5) Based on the total weight of the grain mixture, 73 to 77% by weight of barley flour, 13 to 17% by weight of non-glutinous rice flour, and 5 to 7% by weight of brown rice flour prepared in step (4) and the prepared in step (1) Preparing a grain mixture by mixing 2.5 to 3.5% by weight of gold grain powder and 0.8 to 1.2% by weight of salt; and
(6) Adding the garlic peel extract prepared in step (2) to the grain mixture prepared in step (5) in a ratio of 60 to 64: 36 to 40 (w: v) to make noodles into kneaded dough Method for producing grain noodles, characterized in that for manufacturing, including. The method for producing grain noodles according to claim 3, wherein the Geumhwagyu leaves in step (1) are Geumhwagyu leaves sprayed with a diluted solution of deep sea water on the Geumhwagyu leaves, dried, and sprayed with an artichoke extract thereon. . Grain noodles prepared by the method of any one of claims 1, 3, and 4.