KR20000058410A - Fruit vermicelli - Google Patents

Abstract

PURPOSE: Provided is a fruit noodle that has lots of nutrients such as protein, carbohydrate, fat, Na, Ca, P, Fe, and vitamin A, B1, B2, C etc.. CONSTITUTION: The preparation method comprises the steps of (i) mixing 100 parts by weight of wheat flour with 20-30 parts by weight of fruit juice, followed by kneading for preparing dough; (ii) spreading the dough with a roller to be 2-3 mm thickness; (iii) cutting the spreaded dough to be 2-4 mm width.

Description

Fruit noodles {FRUIT VERMICELLI}

The present invention is a kind of fruit in our eroded noodles tangerine, strawberry, jujube, lemon, melon, peach, pear, apple, kiwi, citron, watermelon, melon, tomato, pineapple, grapes, bananas and fruits in flour gravity 1 Combined eggplant to make fruit noodle, processed into simple noodles in the past, it is less nutritious and simple, but this proposal is rich in nutrition, natural color of fruit and a little fruit taste and fragrance, and prevents adult diseases, health of human body It is a fruity noodle soup that is revived as a processed food product of our agricultural products that can compete with foreign food culture products coming in as if water is commercialized according to local characteristics. It is noodles without side effects.

The present invention further goes to the above problems by processing the noodles that were processed only with flour into fruit noodles that combines natural fruits with flour gravity, which is rich in nutrients, various natural pigments of fruit, and some fruit flavors and aromas, and prevents adult diseases. The fruit noodle processed with different color, taste and aroma of fruit noodle is different, so you can enjoy various pigments, tastes and aromas. Split it with a knife and put about 2% of white sugar and about 1% of vinegar into a juicer to make fruit juice. Add 100% of flour to about 20-30% of fruit juice and mix so that it is evenly mixed. If you pass through the Laura machine that presses with the machine 2 ~ 3 times, press it with 2 ~ 3mm thickness Then, put it in a vertical blade roller machine to make noodles, and make noodles with 2 ~ 4mm, take them out and dry them tightly in the sun to make various fruit noodles, and the conventional technique is general noodles processed with flour and soba noodles processed with buckwheat. It was a simple kind of noodles, seasoned with soybeans or condiments, and was not only fruit noodles in terms of nutrition and quality.

The present invention combines fruits to flour gravity to enrich the nutrients and combines the natural pigments and fruits with different flavors and flavors to each noodle to enjoy various pigments, flavors and aromas, and to make it easy to eat rich nutrients each fruit It is a natural fruit noodle that combines the natural pigment of fruit and the taste and aroma of fruit with the gravity of wheat flour, and the nutrients that combine fruits are protein, carbohydrate, lipid, sugar, sodium, calcium, phosphorus, iron Combined with vitamins A, B ₁ , B ₂ and C with flour nutrients and fruit to prevent fruit diseases, the effects of fatigue, antipyretic, detoxification, kidney disease, diuretic effect, intestinal activity, blood pressure drop and It strengthens blood vessels and treats gastrointestinal disorders such as digestive absorption, anemia, arteriosclerosis, and heart disease. In the fruit noodles mixing process, select the fruit, wash it in water, split it, add 2% of white sugar and 1% of vinegar to the juicer, grind it to fruit juice and filter the residue. Add to the mixer to mix evenly and press the flour mixed in the same way as the conventional noodles processing process, pressing 2 ~ 3 times while narrowing the gap between Laura and Laura, and pressing it into 2 ~ 3mm thick. Next, take it out through 2 ~ 4mm vertical knife making machine to make noodle noodles, and it becomes fruit noodle. The noodle is taken out and processed tightly in the sun, and it is processed fruit noodle. It is bactericidal and improves the taste and aroma of fruit.

The present invention combines fruit to flour gravity to enrich the nutrients, protect the health of consumers, and combine the nutrients of flour and nutrients of fruits to process the limited nutrients and noodle processing technology of noodles by inventing a better processing technology Noodles are fruits, such as tangerine, strawberry, jujube, lemon, melon, peach, apple, citron, grape, pineapple, pear, kiwi, watermelon, melon, tomato, banana, and nutrients of flour are calcium, phosphorus, iron and Nutrients combined with fruits include protein lipids, sugars, carbohydrates, potassium, sodium, calcium, phosphorus, iron, vitamins A, B ₁ , B ₂ and C. Constipation, tonic effect, cosmetic effect, diuretic effect, improved resistance, stroke, antipyretic, detoxification, kidney, lowering blood pressure, digestion, protease, gastrointestinal disorders It has the effect of preventing other adult diseases, and it is fruit noodles made by selecting one kind of fruit in flour gravity powder and processing it into fruit liquid in flour. The fruit noodle mixing process washes out one selected fruit in flour gravity powder Split it with a knife, put 100% fruit, 2% white sugar and 1% natural vinegar, put it in the juicer, grind it to fruit juice, filter it, and mix it with 100% flour and 20-30% of the processed fruit solution. Mix so that it can be mixed and put flour into the Laura machine that presses the mixed flour as in the conventional noodle processing process 2 ~ 3 times and narrowly press the noodles to 2 ~ 3mm thickness while narrowing the gap between the Laura machine and the Laura machine. Put it in 2 ~ 4mm in a vertical knife-shaped blade machine that makes a cotton noodle. After making it, take it out and dry it tightly in the sun. As a finished fruit noodle, the various colors and colors of the fruit noodles, and the chewy noodle of the noodle make the appetite for us and help our farmers' income sources. It can be competitive with foreign products, and the fruit preventive effect of the nutrients and adult diseases of the fruit is the fruit noodles that are beneficial to the human health because it is shown in the consent of the old literature or Dr. Yu Jong Jong of the Director of Food Culture Research Institute, Konyang University.

As mentioned above, the traditional noodle has a limitation because of its simple process, but it is further improved the quality of the noodles. Flour and fruit are combined to enrich nutrients, improve the quality of life, and preserve the natural color of natural fruits. Enjoying fruit flavor and aroma, treating adult diseases and making pleasant table, and having a small farmland that is not mountainized like Korea due to its high acidity, it cannot be competitive in cheap foreign agricultural products or processed foods. By developing in accordance with regional characteristics, it is possible to sell domestically and export to Korea, and to give income and vitality to farmers who make national agricultural policy and farming.

Claims (2)

In the processing of fruit noodles by combining the fruit juice in the flour; Fruits are selected from tangerine, strawberry, jujube, lemon, melon, peach, apple, citron, kiwi, grape, pineapple, pear, watermelon, melon, tomato and banana. 100% of white sugar, 2% of vinegar and 1% of vinegar are put together in a juicer, and then sieved. The mixture is made into a fruit liquid, which is mixed with 100% of flour gravity and 20-30% of a fruit liquid to mix evenly; Fruit noodles have the natural color of various fruits and the taste and fragrance of fruits, and the chewy noodles and rich nutrients are effective in treating and preventing human health and adult diseases; Flour mixed with fruit is placed in a circular vertical roller machine that processes noodles by pressing it with Lora machine 2 ~ 3mm as in the conventional noodle processing process, making noodles with 2 ~ 4mm and taking them out tightly in the sun. In curling processing;