KR20020078888A - Method of making naengmyoun with berry of cactus - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing noodle strips contains Opuntia ficus-indica powders and the extract of grapefruit seeds, thereby controlling the thickness of the noodle strip due to dietary fiber which is a main ingredient of Opuntia ficus-indica and preventing the noodle strip to generate foams when washed in a cold water. CONSTITUTION: The method for manufacturing noodle strips using Opuntia ficus-indica comprises the steps of: mixing 70-80 part by weight of wheat flour, 5-10 part by weight of wheat starch, 0.2 part by weight of calcium, 5-10 part by weight of Opuntia ficus-indica powders and 0.5 wt.% of the extract of grapefruit seeds then kneading them for a certain period of time; steaming the kneading then forming noodle strips; and cutting and drying them.

Description

METHOD OF MAKING NAENGMYOUN WITH BERRY OF CACTUS}

The present invention relates to a method for manufacturing cold noodles containing white lotus, and in particular, during the process of making cold noodles, the raw material is smoothly kneaded when kneading raw noodles by adding an appropriate amount of extract extracted from various nutrients containing white vinegar powder and grapefruit seeds. It contains the physiologically healthy white lotus vinegar that controls the stickiness of cold noodles by the content of dietary fiber, which is the main component of it, and suppresses the large amount of foam and surface slip caused when washing the finished cold noodles in cold water. It relates to a cold noodles manufacturing method.

In Korean Patent Application Publication No. 94-13354, 'Sungwoom Cold Noodle Manufacturing Method', 'buckwheat flour, starch, wheat flour, dry mugwort powder' is mixed and stirred in wheat blend by adding water to maintain a certain amount of water in the adjusted mixture. Wash the chopped toe which is molded by extrusion into a heat-drying device to dry the moisture content of cotton wig under a certain amount, and vacuum-pack it, sterilize and mature it for a certain time in hot water at a certain temperature, and then add wormwood flavor in a quenching room for a certain time. The method of manufacturing dried mugwort cold noodles for preservation is disclosed.In Korean Patent Publication No. 94-23376 'Mari cold cold noodles',' washing the parsley and finely pulverized and then juiced with fine mesh or gauze to sieve nuclear juice, Mix buckwheat, flour, and starch with a suitable analogy and mix it with a sieve to mix it evenly. At this time, adjust the water to boil the noodles to a certain temperature to heat the juice. The buttercup cold noodles prepared by mixing and kneading the buttercup juice warmed in the sifted flour, and putting the dough into a cold noodles in a cold noodles, and disclosed in Korean Patent Publication No. 98-22412 'Cold noodles manufacturing method' 'In kneading cold noodles raw materials, cold noodles are made using only the raw juice of improved pork potato, not water, as kneading agent, so that the cold noodles contain a large amount of fiber, vitamin C and minerals to promote digestive absorption. In particular, the method of preparing cold noodle, which provides a great after-feel and is particularly helpful for improving the constitution as an alkaline food, is disclosed in Korean Patent Publication No. 2000-50373, 칡 Cold Noodle and its manufacturing method, 'flour, starch powder, After adding a certain amount of water to the blended mixture of sesame powder, soda and black rice powder, stirring it, extruding it by an extruder and shaping water content 칡 Cold noodle and its manufacturing method are known to be dried to less than a certain amount to complete the manufacturing of cold noodle. In order to be useful scientifically, various additives have been prepared as described above.

In general, the white cactus, the fruit of a cactus, contains fiber, vitamin C, minerals, calcium, and phenolic substances and flavonoids, which are good for prevention, and are very useful for modern people as health foods.

In other words, white lotus contains a large amount of dietary fiber, which is involved in the prevention of constipation and intestinal activation, and has been ingested for the pleasure of pregnant women since ancient times, and it contains phenolic substances and flavonoids that are effective for anti-aging, anticancer and antimutagenic effects. It is also necessary for the composition of the teeth and bones of our body and contains a large amount of potassium, which is helpful for osteoporosis and rheumatoid arthritis.

In other words, white lotus improves the flow and circulation of the body, cools the fever, releases the poison, treats the pain in the heart and stomach, dysentery, hemorrhoids, cough, antipyretics, bronchial asthma, heart palpitations and sleep. It is the fruit of the plant which is very useful for lack.

However, when preparing cold noodle by mixing white ryecho powder with health-useful characteristics as above into wheat flour, it is not easy to knead with flour due to a large amount of dietary fiber contained in white ryecho powder, The addition amount of edible sodium carbonate should be controlled, and when the finished cold noodles are washed in cold water according to the addition of edible sodium carbonate, the surface of the cold noodles becomes slippery, a large amount of foam is generated, and the cold taste of the cold noodles is not felt. There was this.

The present invention, in order to solve such a conventional problem, when mixing the white lotus herb powder with wheat flour to make a cold noodle to smooth the dough of cold noodles, cold noodles while reducing the occurrence of foam when washing the finished cold noodles in cold water In order to improve the chewy taste of cold noodles, edible sodium carbonate added during the manufacture of cold noodles is replaced with a separate extract (called DF-100) extracted from grapefruit seeds, and if necessary, the extract extracted from various fruits such as plum instead of white lotus is added. The purpose is to produce cold noodles by adding.

The present invention for achieving the above object, kneading the raw material mixed with wheat flour 70 to 80 parts by weight, wheat starch 5 to 10 parts by weight, calcium 0.2 parts by weight, white lotus powder 5 to 10 parts by weight, grapefruit seed extract 0.5 parts by weight After kneading for a certain period of time, it is put into a high-speed aging window and steamed at high speed to produce noodles, and it is characterized by the manufacturing method of cold noodles containing white lotus, which is cut to a suitable length and dried. When manufacturing cold noodles, the mixture of white lotus powder and small white powder is smoothed so that the dough can be easily made. It prevents the surface of cold noodles from slipping while reducing the occurrence of foam when washing the finished cold noodles in cold water. In order to texture, a certain amount of extract extracted from grapefruit seeds (aka DF-100) is added instead of the conventionally added edible sodium carbonate, and the noodles of cold noodles It is to improve the taste.

When the wheat flour is added 70 to 80 parts by weight, when the amount of wheat flour is added to more than 80 parts by weight or less than 70 parts by weight, the amount of white lotus leaf powder is relatively changed, a large amount of dietary fiber contained in the white lotus powder By mixing the cold noodles material by the mixing of the material is not made properly.

Thus kneading the cold noodle material that is not properly mixed in the cold noodle production when producing cold noodle is preferably made by adding 70 to 80 parts by weight of wheat flour kneading.

When preparing cold noodles containing the white lotus herb powder is added edible sodium carbonate, the edible sodium carbonate is added to maintain the viscosity of the cold noodles to improve the binding strength of the cold noodles, when the amount of edible sodium carbonate is high Although the viscosity of cold noodles is improved, a large amount of foam is generated when cold noodles are washed in cold water after preparation, and the surface is slippery, and the viscosity of the cold noodles is strong, resulting in a sticky taste, and when the amount of edible sodium carbonate is added in a small amount, bubbles are washed when washing in cold water Although it occurs in a small amount, the surface of the cold noodles becomes rough, and the viscosity of the cold noodles decreases, so that the cold noodles are not formed.

Therefore, by adding the extract extracted from grapefruit seeds in place of the edible sodium carbonate added to the manufacture of cold noodles, while keeping the surface of the cold noodles smooth and viscous while suppressing a certain amount of foam generated when washing the completed cold noodles in cold water, It is possible to produce cold noodles, a very good food.

On the other hand, as another embodiment of the present invention, instead of the white lotus powder can be added to the plum powder, the added powder is to be added to the extract extracted from various plants and fruits, such as white lotus and plum,

The plum contains a large amount of citric acid, malic acid, phenolic acid, pyruvate to improve the function of the liver, and acts to decompose lactic acid, which is a fatigue material of our body, to be discharged out of the body, and to tilt the constitution of the person with acid. It can keep the body weakly alkaline, increase the liver function of people who are tired or drink frequently, and also get rid of indigestion and gastrointestinal disorders, eliminate chronic constipation, and smooth the body's metabolism. It is a very useful healthy food that can moisturize and prevent skin beauty and aging, increase calcium absorption to relieve calcium deficiency, reduce heat and eliminate inflammation, and have strong bactericidal insecticide action.

In other words, the wheat flour 70 to 80 parts by weight, wheat starch 5 to 10 parts by weight, calcium 0.2 parts by weight, 5 to 10 parts by weight of plum powder, 0.5 parts by weight of grapefruit seed extract is added to the kneader and kneaded for a predetermined time, Noodles are produced by steaming at high speed into a high-speed aging window and cold noodles that are cut and dried to a suitable length to produce cold noodles by adding mesil powder instead of white lotus powder. By mixing the extract extracted from various plants and fruits, such as the white lotus powder and plum powder together with the extract extracted from grapefruit seeds, while smoothing the surface while suppressing the bubbles generated when washing cold noodles in cold water, the unique nature of the chewy cold noodles It can be maintained.

As described above, cold noodles are nutritionally useful by adding a certain amount of a separate extract extracted from grapefruit seeds to facilitate the kneading of the ingredients while improving the kneading of the ingredients when kneading white baekchocho powder and wheat flour when preparing cold noodles. There is an effect that can be prepared.

Claims (2)

Wheat flour 70 to 80 parts by weight, wheat starch 5 to 10 parts by weight, calcium 0.2 parts by weight, white lotus powder 5 to 10 parts by weight, 0.5 parts by weight of grapefruit seed extract is mixed and kneaded for a certain period of time, the kneaded mixture in a high speed aging window A method for producing cold noodles containing white lotus, which is steamed and steamed to produce noodles and cut to dry length. The method of claim 1, wherein instead of nutritionally useful white lotus vinegar powder, 5 to 10 parts by weight of extracts extracted from various plants and fruits as necessary, such as the plum powder is added to prepare cold noodles, characterized in that to prepare cold noodles Way.