KR20040103137A - Noodle that contains cereals, roots and leaves - Google Patents

Abstract

PURPOSE: Cold noodles prepared using cereal flour of wheat, glutinous rice, buckwheat, glutinous corn, sweet potatoes, root powder of Pueraria lobata and carrots and leaf powder of laminaria are provided. The product has a chewy or elastic texture and soft feeling while providing a fresh taste in the mouth. CONSTITUTION: The cold noodles contain 86 to 90% by weight of wheat flour, 1.3 to 1.7% by weight of glutinous rice flour, 4 to 6% by weight of buckwheat flour, 0.43 to 0.47% by weight of glutinous corn flour, 1.3 to 1.7% by weight of sweet potato starch, 0.18 to 0.22% by weight of Pueraria lobata powder, 0.18 to 0.22% by weight of powdered carrot, 0.32 to 0.37% by weight of laminaria powder and the remaining portion of purified salt and other components. They are added with 0.23 to 0.27% by weight of Angelica keiskei powder, 0.18 to 0.22% by weight of mugwort powder and 0.27 to 0.33% by weight of mulberry leaf powder.

Description

Noodle that contains cereals, roots and leaves}

The present invention relates to a cold root of grain root, more specifically, it is possible to enjoy a comfortable feel by removing the bitter or unpleasant taste due to the roots or leaves of the plant, as well as providing sufficient nutrition, including various vegetable ingredients beneficial to the human body. It is about grain root cold noodles.

With the recent widespread perception that carnivorous diets are not good for health, interest in vegetarianism is gradually increasing. As a result, green juicers, which can squeeze juice from leaves and roots of plants, were once sensational in popularity, and recently, a business of packaging and selling green juices by a certain amount has appeared.

These are all for ingesting various components contained in the leaves or roots of the plant, but green juice is generally a problem that many people are reluctant to drink due to its unique bitter or stiff taste. In other words, many people admit to the efficacy of green juice but because of its taste.

In order to improve this point, in recent years, the method of adding a plant to another food and ingesting it is developed. Representatives include noodles, which are made from the leaves or roots of plants, such as carrot juice, kneaded with flour.They are less responsive than the direct consumption of plant juice. It does not provide a better taste. That is, when adding the juice of the plant has a different taste from the prior art, but this has a problem that is easily dismissed because it only makes a different feeling only at the beginning because the taste is less than the general noodles.

In addition, in order to increase the efficacy, more types of plant juice should be added, but as the type increases, the bitter or bitter taste increases.

On the other hand, unlike the common noodles, cold noodles, which are the delicacies of summer, should not only taste but also retain the unique chewy taste. However, as the types of added plants increase, the chewy taste will decrease. That is, there is a higher need for cold noodles, which have a better taste than conventional cold noodles, or at least maintain the same taste, with many kinds of plant components added.

The present invention has been devised to overcome the above problems, it is added to the leaves and roots of the various plants not only beneficial to health, but also excellent grain and chewy characteristics compared to the conventional cold noodles can be maintained intact Providing cold noodles is a technical challenge.

In order to achieve the above technical problem, the present invention provides a weight ratio of 86-90% wheat flour, 1.3-1.7% glutinous rice flour, buckwheat flour 4-6%, waxy corn flour 0.43-0.47%, sweet potato starch 1.3-1.7%, It is composed of 0.18 to 0.22% of powder, 0.18 to 0.22% of dried powdered carrot, and 0.32 to 0.37% of kelp powder, and the balance is characterized by consisting of refined salt and other components.

Preferably, it is preferable to add 0.04 to 0.06% of dry powder ginseng by weight ratio, and more preferably 0.23 to 0.27% of fresh vinegar powder, 0.18 to 0.22% of mugwort powder, and 0.27 to 0.33% of mulberry leaf powder by weight ratio. You can also add

That is, the present invention adds a large amount of leaf and root components of various plants beneficial to the human body to enhance the efficacy as a health food, as well as to optimally adjust the content ratio of the basic components and various vegetable components to be added. To keep it. Particularly, among the added ingredients, ingredients such as sesame powder, carrot, kelp, ginseng, fresh vinegar, mugwort and mulberry leaves are used when they are contained in a large amount or give a taste, but when they are added while maintaining the ingredient ratio according to the present invention The unique flavors harmonize with each other to give them a unique aroma, as well as a very refreshing taste rather than a light or heavy flavor.

Hereinafter, each component added to this invention is demonstrated.

flour

Wheat flour is the main ingredient of cold noodles and serves as a calorie source like rice. When the content ratio of the flour is large, the chewy characteristics of the noodle will be less and give a fluffy feeling, so in the present invention, the content is limited to 86-90%.

Glutinous rice flour

Glutinous rice has a high level of dust and is more digestible than non-glutinous rice. It has high mineral and protein content, which is helpful for beauty effects and metabolic activity. By adding glutinous rice in addition to the pharmacological effect as described above can soften noodle, but if it contains too much amount can not maintain the form in the process of boiled noodle so that the content is 1.3 ~ 1.7%.

buckwheat

Buckwheat is a starch crop with high protein content and contains vitamins B1, B2 and nicotinic acid. Flour became a raw material for making buckwheat jelly and noodles. Due to its high fiber content and rutin, it is used as a repellent or an antihypertensive. It is also grown for the purpose of producing this routine. In addition, rutin, which is rich in protein and lysine and is a kind of vitamin P, is good for preventing various adult diseases such as blood pressure control, arteriosclerosis, diabetes, cancer and cholesterol lowering. Therefore, it is better to increase the content of buckwheat compared to other ingredients, but the unit price is relatively expensive, and when added a lot, the taste is poor, so in the present invention, the content is limited to 4 to 6% in order to harmonize with other ingredients.

Waxy corn

The main components of corn are carbohydrates, most of which are starch and some glucose, but they are high in phosphorus and iron, and contain quite a lot of vitamin B and calcium and niacin. Protein is found in the stratum corneum of corn kernels, and corn seeds are nutritious. Corn seed contains 25-27% of good fat, 1.5% lecithin and vitamin E for neural tissues, especially vitamin E, which not only prevents skin from drying and aging, but also increases skin's resistance to eczema. Do it. Corn is bad for digestion by 30% when boiled or baked, but it can be absorbed by 80 to 90% when consumed in powder. In the present invention, the content was 0.43 to 0.47%.

Sweet Potato Starch

Sweet potatoes strengthen the stomach and encourage energy. Boiled sweet potatoes during moist jaundice help to reduce jaundice. It has a constipation effect, so it can be eaten often when constipation is eaten, and the elasticity of blood vessel walls is maintained to prevent contraction of connective tissue of the liver or kidney. The high potassium content allows the sodium to be discharged out of the body, which is good when high blood pressure or moist heat accumulates in the body. Vitamin C in sweet potatoes is wrapped in starch, so it is not destroyed even when heated. It is also rich in vegetable fiber, rich in minerals and vitamins, which is good for cholesterol and stress fatigue. When sweet potato starch is added, the noodle grows sticky and softens the texture, but when it is added excessively, it does not maintain its shape when boiled, so that the content is limited to 1.3 to 1.7% in the present invention.

Powder

Is rich in fiber, tastes sweet, poisonous and abundant, soothes the pain in the head. Open the pores to sweat and release the poison. Produces essence, quenches thirst, and is very good for illness or thirst caused by alcohol. It will help your taste buds, help your digestion and lower your chest heat. It is a good ingredient for various diseases such as diabetes, edema, diarrhea, jaundice, high blood pressure, headache and angina. In the present invention, the content is limited to 0.18 to 0.22% for harmony with the remaining ingredients.

Carrot Powder

Carrots not only contain large amounts of sugar, but also vitamin B1 and B2, carrot alkalis and calcium, and phosphorus, as well as many unique carotenes. Carotene is converted directly into vitamin A in the human body, especially for older people to brighten the eyes, improve the mind and prevent and treat respiratory infections. It also controls metabolism and enhances resistance.

Fresh carrots contain more than 9mg of carotene, which is 1.5 times higher than tomatoes and spinach and 9 times higher than cauliflower. Medical research has shown that carrots contain substances that lower blood sugar and active ingredients that lower blood pressure. Therefore, if taken for a long time, it is a very useful ingredient that is very helpful for the prevention, treatment, and constitution of some elderly diseases. However, carrots have a heavy taste, so when added in a large amount, the taste is reduced, so the content of the carrot is limited to 0.18 to 0.22%.

Kelp Powder

Kelp is a strong alkaline food with a lot of ash. In particular, ash content in kelp is high in digestibility up to 79%, which is much higher than ash digestibility in milk at 50%, high in calcium, and even higher amounts of calcium, such as anchovy, lower the utilization of calcium. Because humans need twice as much calcium as phosphorus. Grain and meat are much higher in phosphorus than calcium. In addition, there is a lot of iodine and lack of iodine will not make hormones in the throat. This hormone is called the thyroid gland and plays an essential role in fat metabolism. It is known that calcium and iodine and other alkaline minerals have the effect of suppressing the development of hypertension, and the basic amino acid laminin in kelp has been known to lower blood pressure and prevent skin aging, constitution improvement, Good for diet and hangover. In the present invention, the content is limited to 0.32 to 0.37% in order to harmonize the taste with other components.

Ginseng

The efficacy of ginseng has been recognized for its effectiveness based on thousands of years of experience in oriental medicine. According to the 'new farming menarche', "Ginseng mainly protects the intestines, stabilizes the mind, stops alertness, brightens the eyes, makes the head wise, and prolongs the life span when taken for a long time." In addition, 'Myeong-seung-ri' and 'herbaceous cortex' have included the effects of ginseng. In modern times, active scientific researches by prominent scholars from around the world have been conducted, and the efficacy of ginseng is reporting clinical research results based on knowledge of physiology, biochemistry, pharmacology, and pathology. Ginseng helps rejuvenation, strengthens the lungs, makes the spleen good, relaxes the heart, and stabilizes the mind. On the other hand, if the ginseng contains a large amount of bitter taste as well as the manufacturing cost is also increased, the content of the present invention was 0.04 ~ 0.06%.

Fresh Candle Powder

It is said that Sinhacho, who had been ordered by Qin Shi Huang to search for Bulchocho, had taken it to the point that it was Shinseoncho.

Sinchocho contains vitamins B1, B2, B6, B12, C, iron, phosphorus, calcium, etc., which are excellent for anemia, hypertension, diabetes, neuralgia. It is said to be a miracle herb that helps nourish, recover fatigue, metabolism, and metabolism, and has excellent nourishing effect on post-mortem, postpartum and cold symptoms and prevents hair loss.

The fruit is soaked in medicine and used as a tonic and nourishing tonic. Stem and leaves are not only preventive and cure of the disease, but also have anti-aging effects.

Fresh vine is a yellowish juice when you cut it is a diuretic cardiac relief. In addition, there is a germanium component in the fresh vinegar, which acts as a blood effect, antibacterial action, liver function and detoxification, peripheral vasodilation, antiallergic action. For reference, germanium is attracting attention as a substance that acts as an interferon that cleans blood and activates cells and at the same time stops cancer cell proliferation in the body. In addition, it is rich in vitamin B12, which is rarely found in other plants, which activates brain cells and improves concentration and memory. It is also effective in improving children's growth rate, hepatitis and asthma.

Fresh vinegar inhibits cancer cell growth by the action of organic germanium and flavonoids. In addition, vitamin A, fiber, and chlorophyll, which are effective in preventing cancer, help to balance human nutrition and activate individual cells, thereby completely preventing cancer cells.

Get rid of it. Zinc contained in fresh vinegar promotes insulin secretion as an insulin component, and phthalocrine component, psotalene, is used to treat diabetes because of its hypoglycemic effect. On the other hand, fresh vinegar has a fragrant aroma, but its taste is slightly bitter, so the content is limited to 0.23 ~ 0.27%.

Wormwood Powder

Mugwort is excellent in its efficacy and unique fragrance, so as to cure "white disease", the value of the health food is highlighted. Wormwood is rich in vitamin A and contains minerals, vitamins B2 and C. Stomach, appetite promotion, asthma allergic symptoms, respiratory diseases, digestive function is known to be effective. In the present invention, the content is limited to 0.18 to 0.22% in order to harmonize the taste with other components.

Mulberry Leaf Powder

Ingesting mulberry leaves increases the number of cells that secrete insulin, which in turn lowers blood sugar and lowers cholesterol in the serum. do.

And cleans the liver and brightens the eyes, and mulberry leaves have a variety of components that resist oxidation, which eliminates the peroxides in our body to give anti-aging effect. In addition, it contains 24 kinds of various amino acids, and is effective in hypertension, arteriosclerosis, stroke, edema caused by each, neuralgia and arthritis, cough and sputum of cold, and nourishing tonic effect. In the present invention, the content is limited to 0.27 to 0.33%.

According to the present invention having the configuration as described above, there is an advantage that can be ingested without burdening the leaves and roots of various kinds of plants beneficial to the human body in cold noodles enjoyed as a delicacy in summer. In other words, when consumed individually, it is difficult to consume due to bitterness or heavy taste, cold noodles according to the present invention by using the optimal combination of the components of the combination provides a chewy taste and a softer feeling than conventional cold noodles, Because it provides a unique aroma and fresh taste, it can be consumed without any burden.

Claims (3)

By weight ratio 86 ~ 90% wheat flour, 1.3 ~ 1.7% glutinous rice flour, 4 ~ 6% buckwheat flour, 0.43 ~ 0.47% waxy corn flour, 1.3 ~ 1.7% sweet potato starch, 0.18 ~ 0.22% powdery red powder, 0.18 ~~ dried powdered carrot 0.22%, and kelp powder 0.32 ~ 0.37%, the remainder is a grain root cold noodles, characterized in that consisting of refined salt and other ingredients. The method of claim 1, Grain root cold noodle characterized in that it further comprises a dry powder of ginseng 0.04 ~ 0.06% by weight. The method according to claim 1 or 2, Grain root cold noodles characterized in that it further comprises 0.23 ~ 0.27% of fresh vinegar powder, 0.18 ~ 0.22% mugwort powder and 0.27 ~ 0.33% of mulberry leaf powder.