KR102889940B1 - Method for Manufacturing Noodles Containing Abelmoschus manihot jinhuakui - Google Patents

Abstract

The present invention relates to a method for manufacturing noodles by adding golden ginseng leaves during the manufacturing of noodles to enhance flavor and functionality.
The noodles manufactured by the method of the present invention have excellent functionality because the useful components of the gold leaf are well dissolved in water without being destroyed, and the noodles have a light green color due to the green color of the gold leaf, so they have a unique visual aesthetic. In addition, the vegetable collagen contained in the gold leaf provides viscosity to the noodles, so that the texture is chewy and the noodles do not break easily even after a long time has passed after being boiled.

Description

Method for Manufacturing Noodles Containing Abelmoschus manihot jinhuakui

The present invention relates to a method for manufacturing noodles by adding golden ginseng leaves during the manufacturing of noodles to enhance flavor and functionality.

Noodles are noodles made by kneading wheat flour, buckwheat flour, starch flour, etc., then rolling them out thinly and slicing them, or pressing them into thin strips in a mold, or boiling them and then rolling them in soup, mixing them, or stir-frying them. Because they are relatively simple to make and cook compared to other foods, they have been enjoyed for a long time.

Noodles, the main ingredient in noodles, come in many different types. Depending on the ingredients, there are wheat noodles, somen, macaroni, buckwheat noodles made from buckwheat flour, and glass noodles made from starch. There are also dried noodles made by kneading and pulling out dough and drying them to a moisture content of about 14-15%, raw noodles made by boiling and then washing the kneaded noodles to have a high moisture content, and asbestos made by boiling raw noodles and then frying them in oil or drying them with hot air to alpha-alpha-ize the starch.

There are many ways to make noodles, such as cutting the dough into thin strips with a knife like kalguksu, pulling the dough into thin strips like somen or Chinese noodles, or pulling it out with strong pressure like macaroni. By making noodles using various grains in various ways like this, the unique flavor and nutrition of each grain can be preserved, and it is easy to digest, so it is recommended for adults as well as the elderly and children in particular.

Traditionally, noodles were generally white, the natural color of wheat flour, and colored noodles were produced with some functional ingredients added, such as buckwheat flour and galangal powder. However, recently, in addition to consumers' desire for taste, the demand for health-oriented functionality has been steadily increasing, so products that improve the nutritional value of noodles by adding specific functional substances to noodle dishes are being produced.

The quality of noodles is generally evaluated by the chewiness of the noodles, the texture when eaten, and the visual appeal, and there are differences in quality depending on the characteristics of the raw materials, the water content, and the drying method. However, as cooking techniques develop and consumer trends become more sophisticated, the value of the appearance quality of noodles and the preference for texture are increasing, so noodle dishes are not limited to the simple forms of the past, but are increasingly combining various characteristics.

In response to these demands, methods have been developed to enhance the functionality of noodles through various raw materials and manufacturing methods. Among these, a method has been proposed to enhance the flavor and texture of noodles by adding golden ginseng, which is rich in plant collagen, to the noodles.

For example, Korean Patent Publication No. 1952643 discloses a method of making noodles by adding water extracts of gujippong powder and dried jujube powder to a mixture of gold powder, purslane powder, barley powder, black rice powder, bitter buckwheat powder, sweet potato powder, and banana powder, and kneading the mixture.

In addition, Korean Patent Publication No. 2022-0027345 discloses a method for manufacturing grain noodles, which comprises mixing soaked non-glutinous rice, barley, and brown rice, respectively, steamed, dried, and ground non-glutinous rice flour; barley flour; and brown rice flour; dried and ground gold leaf powder; and salt; and adding garlic peel extract obtained by extracting dried garlic peel with water and then filtering the mixture, kneading the mixture, and then making the noodles.

In addition, Korean Patent Publication No. 2418320 discloses a method for manufacturing noodles by mixing water with non-glutinous rice powder, barley powder, brown rice powder, oat powder, black rice powder, collagen powder, apricot powder obtained by pulverizing apricot pulp with the pits removed, Monk Fruit extract powder, spinach powder, carrot powder, aronia powder, and gold hwagyu leaf powder obtained by hot-air drying and pulverizing gold hwagyu leaves, kneading, steaming, extruding, cutting, and aging.

The above inventions have attempted to enhance the flavor and functionality of noodles by utilizing the efficacy of various ingredients including gold powder. However, in order for the useful components of gold powder to be absorbed by the human body, they must be dissolved in water. However, simply drying gold powder does not dissolve the useful components well in water, so even if noodles containing gold powder are consumed, there is a disadvantage in that the human body cannot sufficiently obtain the efficacy of gold powder.

The present invention provides a method for manufacturing noodles in which the useful components of the leaves of the golden ginseng plant can be well dissolved in water, thereby enabling the human body to absorb more of the efficacy of the leaves of the golden ginseng plant when consuming the noodles with the golden ginseng plant added.

In order to solve the above problem, the present invention comprises the steps of steaming leaves of the golden chrysanthemum with steam for 1 to 20 minutes; cooling the steamed golden chrysanthemum leaves to room temperature, mixing the flesh of a mature fruit therewith, and leaving it to stand for 5 to 15 hours; drying the golden chrysanthemum leaves mixed with the flesh and leaving it to stand at 45 to 55°C for 3 to 5 hours, and crushing them to prepare golden chrysanthemum leaf powder; mixing 5 to 10 parts by weight of pear juice with 100 parts by weight of the golden chrysanthemum leaf powder, and leaving it to stand at room temperature for 5 to 10 hours; adding 10 to 20 parts by weight of ethanol to 100 parts by weight of water, adding pumpkin with the skin and seeds removed therefrom, boiling it at 70 to 75°C for 10 to 30 minutes, and then crushing it to prepare pumpkin paste; A method for manufacturing noodles is provided, comprising: a step of mixing the above-mentioned pear juice with 100 parts by weight of wheat flour, mixing 1 to 5 parts by weight of the settled golden chrysanthemum leaf powder, 3 to 7 parts by weight of the above-mentioned pumpkin paste, 0.5 to 5.0 parts by weight of salt, and 20 to 50 parts by weight of water to make dough; and a step of maturing the dough at 0 to 10°C for 100 to 150 minutes and then making noodles.

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At this time, it is preferable to dry the leaves of the goldenrod by covering them with a cloth and supplying hot air while intermittently spraying water on the cloth.

In addition, it is preferable to mix 10 to 30 parts by weight of yogurt with 100 parts by weight of the above-mentioned gold leaf powder and ferment it at room temperature for 5 to 10 hours.

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The noodles manufactured by the method of the present invention have excellent functionality because the useful components of the goldenrod leaves are well dissolved in water without being destroyed, and the noodles have a light green color due to the green color of the goldenrod leaves, so they present a visually unique aesthetic.

Additionally, the vegetable collagen contained in the leaves of the goldenrod gives the noodles viscosity, giving them a chewy texture and preventing them from breaking easily even after a long time has passed since they were boiled.

Abelmoschus manihot jinhuakui is an annual herbaceous plant that is rich in plant collagen and estrogen and is known to have anticancer, immune system enhancement, blood pressure lowering, anti-inflammation, skin regeneration, and skin elasticity effects.

It has a strong anti-inflammatory effect due to the hyperoside component and is effective for menopausal diseases as it is rich in estrogen. It also contains a large amount of protein and polysaccharides other than collagen, which is a unique component of Geumhwagyu, and is rich in amino acids such as isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, and histidine, vitamins such as vitamin A, vitamin C, riboflavin, and thiamine, and minerals such as calcium, magnesium, iron, copper, zinc, potassium, manganese, phosphorus, and sulfur. It also contains flavonoids, oleic acid, selenium, and linoleic acid.

In addition, geumhwagyu has the effect of relieving constipation, removing toxins from the intestines, preventing and improving gastric ulcers, gastritis, and arteriosclerosis, reducing the incidence of heart disease, purifying the blood, and acting as an antioxidant and regulating the immune system.

In particular, geumhwagyu is rich in plant-based collagen, which is the main protein in the skin and is known to be effective in maintaining skin moisture and elasticity. In addition, hydroxyproline, which produces collagen, is an amino acid with lipophilic properties that provides continuous moisturizing power to the skin.

In addition, the viscous substance of Geumhwagyu is a complex polysaccharide that is a natural high molecular weight compound and is rich in amino acids, polysaccharides, and other antioxidants. Plant-derived polysaccharides are known to have the effects of preventing rapid blood sugar increases, lowering blood cholesterol, having anti-tumor effects, anti-inflammatory effects, and strengthening phagocytic cells, and have antioxidant activity and prebiotic functions.

The present invention manufactures noodles with improved flavor and functionality by adding leaves of the golden ginseng plant, which are rich in various functional ingredients as described above, to noodle dough.

First, steam the leaves of the goldenrod for 1 to 20 minutes, then dry them at 45 to 55°C for 3 to 5 hours and grind them to prepare goldenrod leaf powder. The temperature of the steam supplied to the goldenrod leaves is adjusted to be in the range of 70 to 100°C by adjusting the distance between the boiling water and the goldenrod leaves.

When the leaves of the golden ginseng plant are steamed and dried, the tissue of the golden ginseng leaves becomes soft, allowing the useful ingredients contained in the golden ginseng leaves to dissolve well in water. Therefore, when noodles containing the golden ginseng leaves are consumed, the body can absorb more of the useful ingredients of the golden ginseng leaves.

If the temperature and time for the above steaming and drying are below the above range, the effect of extracting useful ingredients is minimal, and if the above range is exceeded, the golden ginseng leaves turn yellow, which impairs the color of the noodles and destroys useful ingredients, so this is not desirable.

In order to further increase the extraction of useful components from the leaves of the golden ginseng plant, it is preferable to prepare golden ginseng leaf powder by steaming the leaves, cooling them to room temperature, mixing them with the flesh of a mature fruit, preferably the flesh of an over-ripening fruit, allowing them to settle for 5 to 15 hours, and then drying and grinding them. The mixing can be performed by mixing the flesh with the leaves of the golden ginseng plant or applying the flesh to the surface of the leaves of the golden ginseng plant.

All plants are composed of plant cells, and plant cells are composed of cellulose, hemicellulose, pectin, lignin, and proteins. Among these, pectin and proteins are water-soluble and can dissolve in water, but cellulose, hemicellulose, and lignin are insoluble fibers and do not dissolve in water, which inhibits the extraction of useful components from the leaves of the goldenrod.

Fruits contain cell wall degrading enzymes, and as the fruit ripens, the enzyme activity increases and the fruit softens, so the flesh of ripe fruits contains highly active cell wall degrading enzymes, and during the above-mentioned processing, the enzymes in the ripe fruit flesh hydrolyze the insoluble fiber of the goldenrod leaves and convert it into water-soluble.

When the leaves of the goldenrod are steamed, the tissue is softened due to an increase in pore size caused by the expansion of air within the plant tissue, infiltration of moisture, and thermal decomposition of pectin, so that the pulp components of the ripe fruit can easily penetrate into the tissue and hydrolyze the insoluble fiber of the plant cells.

These goldenrod leaf powders are well dissolved in water and can be absorbed by the human body when consumed with noodles. The flesh of the ripe fruit has a good taste and aroma, so it also enhances the flavor of the noodles.

In addition, the water-soluble fiber in the leaves of the goldenrod dissolves in water and exhibits viscosity, and the insoluble fiber is converted to water-soluble through hydrolysis and exhibits viscosity. This viscosity increases the elasticity and cohesiveness of the noodle dough, giving the noodles a chewy texture.

Drying of goldenrod leaves is preferably done by hot air drying, which allows for quick drying at low cost. However, the heat of the hot air destroys the useful components of the goldenrod leaves and causes volatile components to evaporate, resulting in a significant loss of useful components during the drying process.

To overcome these shortcomings, it is advisable to cover the gold leaf with a cloth and dry it by supplying hot air over it. The hot air first hits the cloth, and the heat of the hot air passes through the cloth through conduction to the air inside the cloth, and the heat of the air inside the cloth is transferred to the gold leaf through convection.

Since the golden ginseng leaves do not come into direct contact with hot air, the destruction of useful components is suppressed, and since the air convecting inside the cloth has a relatively uniform temperature distribution, the golden ginseng leaves can be dried evenly.

As drying progresses, the moisture and volatile useful components contained in the goldenrod leaves evaporate and escape to the outside through the cloth. However, in the early stages of drying, the cloth becomes wet due to the evaporated moisture, and the wet cloth prevents the volatile components from escaping to the outside through the cloth, thereby suppressing the loss of volatile components.

As drying progresses, the moisture contained in the gold leaf is removed significantly, so the moisture evaporates less and the cloth dries out. Volatile substances easily pass through the dry cloth and are lost, so it is advisable to intermittently spray water on the cloth during hot air drying to keep the cloth wet.

Plants are exposed to strong sunlight and grow under conditions of severe oxidative stress, so they contain various types of antioxidant ingredients to protect the plants from oxidative stress. Most of these physiologically active ingredients are phenolic compounds, are generally water-soluble, and are mostly flavonoids.

Flavonoids are glycosides with multiple phenolic hydroxyl groups in their ring structure, and exhibit antioxidant properties by removing alkyl and/or peroxy radicals, thereby inhibiting oxidation.

However, the flavonoid glycoside component contained in the leaves of the goldenrod is in the form of a sugar molecule bonded to another functional group through a glycosidic bond, and since glycosides have a low digestibility and absorption rate, they must be hydrolyzed to be sufficiently absorbed by the human body.

In order to increase the human absorption rate of the glycoside component contained in the leaves of the golden ginseng plant, it is recommended to mix the powder of the golden ginseng plant with yogurt, ferment it, hydrolyze the glycoside, and then add it to the noodle dough.

Yogurt is a food product made by concentrating milk and breeding lactic acid bacteria. During the fermentation process, the lactic acid bacteria in the yogurt ferment using the sugars contained in the leaves of the goldenrod as an energy source. During this process, as the lactic acid bacteria multiply, they produce β-glucosidase, which converts flavonoid glycosides into aglycones that are easily absorbed by the body, thereby increasing the digestibility.

In addition, the lactic acid bacteria in yogurt mainly produce organic acids, which lower the pH in the intestines, thereby suppressing the growth of harmful bacteria in the intestines and maintaining normal intestinal flora. In addition, it contains minerals such as calcium, magnesium, and phosphorus, which have the effect of enhancing the functionality of noodles.

In addition, yogurt contains casein protein, and casein protein tends to clump together when it comes into contact with acidic substances, and wheat flour is acidic, so when kneading the powdered goldenrod leaf mixed with yogurt and wheat flour, the casein protein in the yogurt binds to the acidic wheat flour, and since casein protein does not dissolve well in water, even when noodles are boiled in water, the goldenrod leaf powder and its useful components can be suppressed from being dissolved in the water.

It is recommended to mix 100 parts by weight of kumhwagyu leaf powder with 10 to 30 parts by weight of yogurt and leave it at room temperature for 5 to 10 hours to ferment, and then add the fermented product as is to the wheat flour dough.

The vegetable collagen contained in the powdered goldenrod leaves is a protein, so when consumed, it is broken down into amino acids in the body and is mainly used for human body composition. Depending on the molecular weight, it can be divided into high-molecular collagen and low-molecular collagen.

In general, high molecular weight collagen with a molecular weight of 5000 Daltons (Da) or more has a low absorption rate in the body and is difficult to exhibit functionality, while low molecular weight collagen with a molecular weight of less than 5000 Daltons (Da) has a high absorption rate in the body and can be expected to exhibit functionality such as skin elasticity.

Therefore, it is desirable to break down the high molecular collagen of the gold leaf powder into low molecular collagen, and for this purpose, it is desirable to mix the gold leaf powder with pear juice and then add it to the noodle dough.

Pear juice is the juice obtained by pressing and filtering pears. The flesh of the pear contains proteolytic enzymes, so it has been used as a meat tenderizer since ancient times. The proteolytic enzymes in the pear juice break down the peptide bonds in the protein molecules of the collagen component and convert them into low-molecular collagen, which can increase the body's absorption rate of the plant-based collagen contained in the gold leaf powder.

Wheat flour, the main ingredient of noodles, generally contains about 65-78% carbohydrates, 6-15% protein, and 2% lipids. Carbohydrates are converted into sugar through digestion. Excessive consumption of noodles can lead to excess carbohydrates in the body, which can accumulate body fat, increase LDL cholesterol, and cause various adult diseases such as hyperlipidemia, diabetes, and hypertension. However, pear juice contains ingredients such as arbutin, sorbitol, asparaginic acid, quercetin, luteolin, and policosanol. These ingredients are known to have anticancer effects, lower blood pressure, prevent gout, antioxidant effects, whitening effects, enhance immune function, and lower cholesterol, so they are effective in preventing problems caused by excessive consumption of wheat flour.

In addition, pears are alkaline foods that contain a lot of minerals such as magnesium and potassium, but the flesh itself has an acidity of about pH 3.7 to 4.7, so when you mix yogurt and pear juice with the pear leaf powder and ferment it, the casein protein in the yogurt coagulates when it comes into contact with the acidic pear juice and binds firmly with the flour, so when you boil noodles in water, you can further suppress the leaching of the useful components of the pear leaf powder.

It is preferable to add 5 to 10 parts by weight of pear juice to 100 parts by weight of gold leaf powder, let it sit at room temperature for 5 to 10 hours, and then add it to the noodle dough. If the amount of pear juice added is less than 5 parts by weight, the collagen decomposition of the gold leaf powder is insufficient, and if it exceeds 10 parts by weight, the noodles break easily after making the noodle.

Next, mix 100 parts by weight of wheat flour, 1 to 5 parts by weight of the above-mentioned goldenrod leaf powder, 0.5 to 5.0 parts by weight of salt, and 20 to 50 parts by weight of water to make dough. 0.1 to 1.0 parts by weight of cooking oil can be added thereto, and it is preferable to use olive oil as the cooking oil.

The vegetable collagen and polysaccharide components contained in the leaf powder of the golden ginseng plant increase the viscosity of the dough, improving the formability of the noodles and increasing the chewy texture. They also prevent the noodles from hardening during storage and prevent them from breaking easily even after a long time has passed after boiling.

In addition, the green color of the leaves of the golden ginseng gives the noodles a light green color, giving them a unique visual appeal, and the beneficial components of the golden ginseng have functions such as preventing blood sugar increases and lowering blood cholesterol, so they are effective in preventing adult diseases caused by excessive consumption of noodles.

If the amount of the powdered goldenrod leaf is less than 1 part by weight, the effect of adding the goldenrod leaf will be minimal, and if it exceeds 5 parts by weight, the dough will become hard and it will be difficult to pull out the noodles.

Salt strengthens the gluten structure of the flour, increasing the strength and elasticity of the dough, inhibiting the growth of microorganisms, and adjusting the seasoning. Cooking oil helps the ingredients blend well and makes the noodles soft and shiny.

It is recommended that cooking oil be added after thoroughly mixing flour, goldenrod leaf powder, salt, and water, as adding it with other ingredients will prevent the flour from absorbing water, making kneading time-consuming and labor-intensive.

As water mixed into the dough, lukewarm water of 30 to 40°C can be used. The collagen component of the gold leaf powder contained in the dough increases viscosity as the bonds between polypeptides weaken at the above temperature, thereby increasing the elasticity and cohesiveness of the dough and increasing the absorption rate of collagen in the body.

To make the noodles more elastic, you can add pumpkin to the dough. Pumpkin is rich in fiber and contains more soluble fiber than insoluble fiber.

Soluble fiber combines with water to create viscosity, which increases the elasticity and stickiness of the dough, giving the noodles a chewy texture and preventing them from breaking when boiled. Insoluble fiber acts as a support for the noodles, allowing them to maintain their shape even after boiling, thus preventing them from breaking.

In addition, the pumpkin has a high content of β-carotene, a carotenoid that is an orange pigment, and is rich in lutein, vitamin E, calcium, sodium, phosphorus, and minerals, which has the effect of increasing the functionality of noodles. However, the orange pigment of the pumpkin mixes with the green of the powdered goldenrod leaves to produce a dark brown color, so the unique color of the goldenrod leaves disappears, which has the disadvantage of lowering the visual aesthetic of the noodles.

Accordingly, it is preferable to remove the color of the pumpkin before adding it to the dough. β-carotene does not dissolve in water, so even if the pumpkin is boiled in water, the orange color remains, but it dissolves in ethanol, so it is preferable to remove the pigment of the pumpkin by dissolving it in ethanol before adding it to the dough.

After removing the skin and seeds of the pumpkin, boil it in water with ethanol added for 10 to 30 minutes, then crush it to prepare pumpkin paste. If 10 to 20 parts by weight of ethanol is added to 100 parts by weight of water, the pigment component of the pumpkin can dissolve in the ethanol during boiling and be eluted into the water.

Since the boiling point of ethanol is 78℃, it is recommended to boil at 70-75℃ to prevent ethanol from evaporating. When kneading, if 3-7 parts by weight of pumpkin paste is added to 100 parts by weight of wheat flour, even if some pigment remains in the pumpkin paste, it will not impair the color of the noodles.

Next, the above dough is aged at a refrigerated temperature of 0 to 10°C for 100 to 150 minutes, and then made into noodles using a conventional method.

The noodles manufactured as described above have a chewy texture due to the vegetable collagen contained in the goldenrod leaves that gives the noodles viscosity, and the noodles do not break easily even after a long time has passed after being boiled. In addition, the noodles have a light green color, so they have an excellent visual appeal as well as a good gustatory texture.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples, and test examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples, and it will be apparent to a person having ordinary skill in the art to which the present invention pertains that the present invention can be changed to other equivalent examples and substituted within the scope that does not depart from the technical spirit of the present invention.

<Example 1>

The leaves of the golden ginseng plant were collected, steamed for 4 minutes, placed in a tray, covered with a cloth, and dried for 4 hours by supplying hot air at 50℃. During drying, water was intermittently sprayed on the cloth to prevent the cloth from drying out. The dried golden ginseng leaves were ground to prepare golden ginseng leaf powder.

10 kg of wheat flour, 250 g of the above-mentioned golden chrysanthemum leaf powder, 200 g of salt, and 4 kg of drinking water were mixed and kneaded thoroughly, then 50 g of olive oil was added and kneaded again to make dough. The dough was aged in a refrigerator operated at 3°C for 2 hours, and then noodles were made using a noodle maker.

<Example 2>

In the above Example 1, noodles were manufactured in the same manner as in the above Example 1, except that the steamed leaves of the goldenrod were cooled to room temperature, mixed with the pulp of the persimmon, left to stand for 10 hours, and then dried with hot air.

<Example 3>

In the above Example 1, noodles were manufactured in the same manner as in the above Example 1, except that yogurt was mixed with the powder of the goldenrod leaves in a weight ratio of 5:1, fermented at room temperature for 7 hours, and then mixed with flour, salt, drinking water, and olive oil to make dough.

<Example 4>

In the above Example 1, noodles were prepared in the same manner as in the above Example 1, except that pear juice was mixed with the powder of the goldenrod leaves in a weight ratio of 15:1, allowed to stand at room temperature for 7 hours, and then mixed with flour, salt, drinking water, and olive oil to make dough.

<Example 5>

10 kg of water was mixed with 1.5 kg of 95% pure ethanol and placed in a heating vessel. The peel and seeds of the pumpkin were removed, placed in the heating vessel, boiled at 75°C for 20 minutes, and then crushed to prepare a pumpkin paste. Noodles were prepared in the same manner as in Example 1, except that 500 g of the pumpkin paste was mixed with wheat flour, powdered goldenrod leaves, salt, drinking water, and olive oil when kneading the dough of Example 1.

<Comparative Example>

In the above Example 1, noodles were manufactured in the same manner as in the above Example 1, except that the kneading was performed by mixing flour, salt, drinking water, and olive oil without adding the gold leaf powder during kneading.

<Test Example 1> Texture Measurement

The noodles manufactured in Examples 1 to 5 and Comparative Examples were boiled in boiling water for 4 minutes, drained in a sieve, and then the hardness, springiness, cohesiveness, and adhesiveness were measured.

Firmness refers to the degree of hardness of the noodle, elasticity is the property of a deformed material to return to its original state when force is removed, and can be said to be a rubber-like elasticity sensation in the mouth, cohesion is the property of the ingredients in the food being closely bound together and not easily broken apart when chewed, giving a sticky feeling, and adhesiveness can be said to be the force required to separate the noodle from the surface of the tongue, teeth, or oral cavity when they are attached to each other.

Using a rheometer (CR-200D, Sun Scientific Co., Japan), measurements were repeated three times for each group under the conditions of table speed 50 mm/min, chart speed 200 mm/sec, sample height 1.5 mm, load cell 1.0 kg, and probe 10 mm lucite (rheometer probe No. 14), and the average values are shown in Table 1 below.

Texture measurement results Hardness (kg) elasticity cohesion Adhesion (㎠) Example 1 1.85 0.90 0.81 -12.8 Example 2 1.88 0.95 0.88 -14.3 Example 3 1.90 0.92 0.84 -13.3 Example 4 1.87 0.91 0.83 -13.0 Example 5 1.94 0.88 0.78 -12.5 Comparative example 1.81 0.85 0.73 -13.9

Looking at Table 1 above, the firmness of the examples is higher than that of the comparative examples, and when the gold leaf powder is added, the fiber of the gold leaf increases the strength of the noodles, and in particular, Example 5 is the highest, and it is judged that when the pumpkin paste boiled in ethanol is added to the dough, the water-soluble fiber of the pumpkin is removed, and the remaining insoluble fiber increases the strength of the noodles.

The elasticity and cohesiveness were the highest in Example 2, where persimmon pulp was added, and the next highest in Example 3, where fermented kumquat leaf powder was added to yogurt. It is believed that the persimmon increased the springy and chewy texture of the noodles, and the casein protein in the yogurt tangled with the wheat flour, increasing the elasticity and cohesiveness of the noodles.

The adhesiveness was measured to have the largest negative value in Example 2, followed by the comparative example, and it was found that when the powder of the goldenrod leaves was added to the dough, the adhesiveness decreased, but when the persimmon was added, the viscosity increased, resulting in an increase in the adhesiveness.

<Test Example 2> Measurement of shape retention

The noodles manufactured in the examples and comparative examples were boiled in boiling water for 2 minutes, drained on a colander, and allowed to stand for 10 minutes. Then, each strand of noodles was picked up with chopsticks and shaken 5 times from side to side and 5 times up and down to check whether the noodles were broken. This was performed 10 times for each group, and the number of broken noodles is shown in Table 2 below.

Shape retention measurement results Number of cuts (pieces) Example 1 2 Example 2 0 Example 3 0 Example 4 1 Example 5 1 Comparative example 6

In the comparative example, 6 out of 10 strands of noodles broke, and it can be seen that the noodles swell and break easily as time passes after boiling the noodles. In the example, it is judged that the fiber of the gold leaf increased the strength of the noodles by adding gold leaf powder to the noodles.

Among the examples, the noodles of examples 2 and 3 are judged to be the result of the persimmon pulp hydrolyzing insoluble fiber into viscous water-soluble fiber and the yogurt casein protein coagulating upon contact with wheat flour, thereby increasing the strength of the noodles and closely binding the ingredients together.

Therefore, in order to prevent the noodles from breaking and maintain their original texture for a long time after boiling, it is desirable to add a fiber component to the dough, and it is even more desirable to increase the firmness and cohesiveness of the noodles.

<Example 3> Sensory test

The above-mentioned noodles were boiled for 2 minutes, and then 70 people, 5 men and 5 women in their 10s to 70s, were tested on the taste, color, texture, and overall preference of the boiled noodles using a 5-point scale, and the average values are shown in Table 3 below.

Sensory test results taste color Texture Overall symbol Example 1 4.0 4.1 4.0 4.0 Example 2 4.2 3.9 4.3 4.2 Example 3 4.1 3.8 4.1 4.0 Example 4 4.2 4.0 4.0 4.1 Example 5 4.3 4.0 3.9 4.1 Comparative example 3.8 3.6 3.7 3.7 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad

The taste was slightly better in Example 5 with added pumpkin paste, the color was slightly better in Example 1 with added gold laurel leaf powder, and the texture was slightly better in Example 2 with added persimmon pulp, but there was no significant difference among the examples, and the comparative example received lower evaluations in taste, color, and texture compared to the examples.

In the color evaluation, Example 1, which only added the powder of the leaves of the golden ginseng, was evaluated as the highest with a vivid light green color, and Examples 2 to 5, which added persimmon, yogurt, pear juice, and pumpkin ingredients along with the powder of the leaves of the golden ginseng, caused the color of the noodles to fade slightly.

In terms of overall preference, the example was evaluated higher than the comparative example, confirming the marketability of the noodles according to the present invention.

Claims (7)

The step of steaming the leaves of the goldenrod for 1 to 20 minutes;
A step of cooling the above steamed goldenrod leaves to room temperature, mixing them with the flesh of mature fruits, and letting them sit for 5 to 15 hours;
A step of preparing powder of the leaves of the golden ginseng plant by mixing the above-mentioned pulp, drying the dried leaves at 45 to 55°C for 3 to 5 hours, and grinding them;
A step of mixing 5 to 10 parts by weight of pear juice with 100 parts by weight of the above-mentioned gold leaf powder and leaving it at room temperature for 5 to 10 hours;
A step of preparing a pumpkin paste by adding 10 to 20 parts by weight of ethanol to 100 parts by weight of water, adding a pumpkin with the skin and seeds removed, boiling it at 70 to 75°C for 10 to 30 minutes, and then crushing it;
A step of mixing the above-mentioned pear juice with 100 parts by weight of flour, mixing 1 to 5 parts by weight of the settled golden chrysanthemum leaf powder, 3 to 7 parts by weight of the above-mentioned pumpkin paste, 0.5 to 5.0 parts by weight of salt, and 20 to 50 parts by weight of water to make a dough; and
A method for manufacturing noodles, comprising the step of maturing the dough at 0 to 10°C for 100 to 150 minutes and then making noodles. delete In claim 1,
The above drying is a method for manufacturing noodles characterized by covering the leaves of the goldenrod with a cloth and supplying hot air while intermittently spraying water on the cloth. In claim 1,
A method for manufacturing noodles, characterized in that 100 parts by weight of the above-mentioned gold leaf powder is mixed with 10 to 30 parts by weight of yogurt and fermented at room temperature for 5 to 10 hours. delete delete delete