KR20050070249A - The composition, goods and preparation of functional noodles including soy sprouts or green bean sprouts powder increased in isoflavonoid content - Google Patents

Abstract

The present invention is a cell wall material such as fungi, yeast, mushrooms such as fungi, yeast, mushrooms when growing soybean sprouts (yellow, blue, black) and mung bean sprouts (chitosan) such as cell wall materials such as shellfish, molluscs, fungi Soaking natural polysaccharides in raw soybeans and spraying natural polysaccharides when growing raw soybeans, isoflavones (Daidzin, Genistin, Daidzein, Genistein), saponin and polyphenol (Poly Phenol) contained in bean sprouts and host sprouts Soybean sprouts and host sprouts with increased isoflavone content have been shown to provide potential alternative therapies for hormone-dependent diseases including osteoporosis, cancer, menopausal syndrome, cardiovascular disease and osteoporosis, which have been identified to date. The present invention relates to a composition for producing functional noodles and a method for producing the same, containing 0.6 to 10 wt% of the powdered product.

The present invention dried high content isoflavone bean sprouts and host sprouts grown by the cultivation method of the domestic patent registration No. 360306 by hot air and rapid freeze drying method, and then powdered into 60 ~ 140 mesh to add to the noodles to human health It is possible to obtain a composition for producing functional noodle with improved beneficial functionality, nutrition, texture, and the like.

Description

The composition for preparing functional noodles, containing bean sprouts and host sprout powder with increased isoflavone content, and a method for producing the same.

The present invention relates to a composition for producing functional noodles containing bean sprouts and bean sprouts powder with increased isoflavone content, and a method for producing the same. More specifically, bean sprouts bean (yellow, blue, black) and bean sprouts (mung bean) During cultivation, immerse natural polysaccharides such as β-glucan, a cell wall material such as mold, yeast, and mushroom, and chitosan, a cell wall material such as crustacean, molluscs, and fungus, in raw soybeans, and spray natural polysaccharides when growing raw soybeans. Osteoporosis, cancer, menopausal syndrome, and cardiovascular diseases, which have been identified to date by increasing the content of isoflavones (Daidzin, Genistin, Daidzein, Genistein, etc.), saponins, and polyphenols in bean sprouts and host sprouts. Sprouts with increased isoflavone content found to provide potential alternative therapies for hormone-dependent diseases, including The present invention relates to a composition for producing functional noodles and containing 0.6 to 10 wt% of the powdered fruit and host sprouts by weight.

Soybeans have been used for a long time in Korea, China, Japan, and other Asian countries, and they have been referred to as meat from the field. Recently, the role of soybeans as a health food and functional food has been highlighted, and Korea, a consumer of traditional soybeans, It is spreading rapidly in Western society beyond Asian countries such as China, China and Japan.

Soybean foods can be divided into primary processed foods and fermented foods. Representative primary processed foods include soybean sprouts, tofu and soy milk, and soybean paste, soy sauce, and cheonggukjang are among the latter. .

Korea is the only country in the world to cultivate such soybean sprouts and eat them, but there is no record of how soybean sprouts are used as food. This is the first record of soybean sprouts that have been used for medicinal purposes, and dried soybean sprouts are used for medicinal purposes, and they are listed in the main plant or forest economy. It is estimated that it has been widely used.

According to the record, cultivation of bean sprouts was made in 935 when Taejo Taejo built the country by Tae Kwang Tae-soo Bae Hyun-kyung, who had suffered from food shortages, soaking soybeans in the stream to make bean sprouts and eating them. I think they would have grown and supplied bean sprouts as a means to supply soldiers with fresh vegetables and porridge.

Like this, Korea has germinated soybeans and called them as dochae (豆菜), dua (豆芽菜), dochaea (이용해 菜 芽), bean sprouts, etc. and has been used as our own traditional food for a long time. And in Asia, mung bean sprouts are used more than bean sprouts, so bean sprouts are our own food that we make the most in our country.

Soybean sprouts are considered to be very valuable as medicinal herbs, and the soybean sprouts are used as medicinal herbs for the treatment of edema and muscle pain and to remove heat from the stomach. It is known to be effective. In addition, this soybean paste is used as a remedy when the whole body is heavy and numb or when the muscles and bones are sore, and it is recorded in the agreement that it is excellent in suppressing inflammation, promoting water metabolism and removing stomach heat.

That's why it's a good idea to boil the bean sprouts soup after a long day of drinking or cold. Medicinal 1.5 ~ 2cm in length is the most effective, but the body is full of diarrhea or cold hands and feet is not suitable for people.

In addition, in recent years, it is possible to analyze the components in detail, and as a result, it has been clear from the past that domestic researchers have found that aspartic acid in soybean sprouts is good for hangover by removing metabolites of toxic alcohol. It is proved that the habit of eating bean sprouts is based on scientific evidence, and aspartic acid, which is contained in the roots of bean sprouts, is used as a functional food. Bean sprouts are an adult disease. There is no doubt that it is very valuable as a health food because research has been continuously published on its efficacy to diabetes.

On the other hand, as a nutrient of bean sprouts, bean sprouts are literally called soybeans and sprouted. They are grown for a short period of 5-6 days and 7-8 days.They are cooked and eaten. Bean sprouts originate from soybeans, but in terms of quality, they are ahead of beans. The nutritional value of soybeans is enhanced. Soybean sprouts are metabolized in the process of soybean germination and growth, so the nutritional content is significantly changed.

In other words, during the bean sprout growth process, fat is significantly reduced, fiber is increased, and vitamins are greatly increased. Among vitamins, vitamin A, vitamin C, K, and niacin increase in content. Vitamin B ₂ also doubles.

As soybeans germinate and grow, digestibility is improved and nutrient contents such as vitamin C, thiamine (vitamin B ₁ ), riboflavin (vitamin B ₂ ), essential amino acids, vegetable fiber, potassium and calcium, and aspartic acid are increased. Will increase.

Many of the potassium in bean sprouts is the opposite of sodium. It also helps to lower blood pressure. In addition, high-quality fiber and abundant low-calorie amino acid group and enzyme group are effective in reducing bowel stool, helping to prevent constipation and keep the intestines healthy.

The amino acids in the bean sprouts are essential amino acids that are not made by the body and are free amino acids that are easily absorbed. Because of this, soybean sprouts are more useful than other protein foods, and these amino acids nourish the liver to help restore tired liver function. It has been found biochemically that the bean sprouts soup plays an excellent role in eliminating hangovers. Alcohol destroys human liver cells, and the amino acids and aspartic acids contained in the bean sprouts prevent the destruction of liver cells. Aspartic acid is absorbed by the liver and helps protect the liver by helping to produce coenzymes that break down alcohol. Aspartic acid, which acts like this, accounts for 70% of the amino acids in bean sprouts.

In particular, because there are many tails, it is better to cook without removing the tail. It has also been known that bean sprouts soup has a very good effect on low blood pressure and cold. When a person is exhausted, the white parts of bean sprouts and white parts of green onions are boiled. Soybeans do not have vitamin C, but soybean sprouts are abundant.

In general, it is known that cancer patients have many causes of vitamin C deficiency. The recommended amount of vitamin C is 55mg per day for adults, but 150mg should be taken to prevent cancer. In healthy people, if enough vitamin C is ingested, vitamin C can be detected in urine, but cancer patients were not detected in all cases.

As such, vitamin C is a very important component in our metabolism, so you will have to consume the right amount every day. That is, vitamin C, which is known to have antioxidant, immune function, iron absorption, and heavy metal toxic effects in soybean sprouts, is not found in soybeans but is synthesized in large quantities in the process of making bean sprouts. The amount of vitamin C is 13 mg, which is almost three times the amount of vitamin C contained in apples, which is equivalent to one fourth of the vitamin C adults need per day.

Vitamin C has excellent effects on colds, body aches and alcoholic disorders. Thiamine is an essential ingredient for carbohydrate metabolism, so it is a particularly important vitamin for Koreans based on cereals.A lack of riboflavin may cause the edges of the lips to break down, become inflamed or tear up, and tongue discomfort or growth. Indicates. Bean sprouts are rich in these vitamins. These vitamins have a two-fold increase in thiamine content and three times that of riboflavin during bean sprout growth.

Isoflavone is a natural compound existing in nature and is classified as one of flavonoids. In general, isoflavone is a generic term for a compound having a basic structure of C6-C3-C6.

Most of the polyphenols are combined with sugars and present as glycosides, most of which are found in legumes. Twelve known isomers exist in the form of nine glycosides and three aglycones, Genistein, Daidzein, and Glycitein, which contribute most to the anticancer potential. It is known.

Isoflavones are known to be contained in large amounts in soybeans, soybeans, red clover and pomegranate and soybean sprouts and host sprouts. Isoflavones are plant hormones (Phutoestrogen) and have a structure similar to the female hormone Estrogen, which not only prevents osteoporosis, but also prevents various syndromes that occur after menopause in women and suppresses estrogen exposure to reduce the incidence of breast or female cancer. Many research results on various physiological activities, such as lowering, have been reported, attracting great attention. Isoflavones are compounds widely present in the plant system and their functionalities are shown in Table 1.

Table 1: Functionality of Isoflavones

The anticancer activity of isoflavones is mainly estrogen antagonism, cell activation cycle regulation, protein tyrosine kinase and DNA Topoisomerase II inhibition, Phase II enzyme quinoli It is made in a manner that is involved in the induction of quinta reductase and antibacterial and antioxidant effects, and their cholesterol lowering and platelet inhibitory effects in the blood may be linked to the inhibition of arterial disease.

Their antiestrogenic effect is a property derived from their structure and plays an economic role with estrogen receptors. Therefore, isoflavone can be used as an estrogen replacement material because it can achieve the same effect as estrogen while solving the side effect caused by estrogen, which is used in the treatment of osteoporosis, which occurs frequently in postmenopausal women.

That is, isoflavones will have two functions simultaneously: inhibitory effect or reinforcing effect depending on the concentration. In osteoporosis, isoflavones play the role of estrogens that control the secretion of parathyroid hormones, preventing the elution of calcium due to hormonal imbalances after menopause, thereby treating and preventing osteoporosis and senile fractures.

Although many patents related to bean sprouts have been published, all are merely methods for simple cultivation, and there are some patents using chitosan antibacterial such as bean sprout cultivation method using chitosan (Patent No. 143442), but all are related to the increase of functional bioactive substances. It is not a patent.

A method for growing functional bean sprouts is known from Korean Patent No. 360306. In order to add high content of isoflavone bean sprouts and bean sprouts grown in the above-mentioned bean sprouts cultivation method to noodles, it is dried by hot air and quick freeze drying method and added to the noodles to improve functionality, nutrition and texture, which are very beneficial for human health. You can also get noodles.

However, the noodle manufacturing method as described above has the disadvantage of causing the loss of the functional ingredient in the manufacturing process as the bean sprouts processed, so that it is difficult to achieve its original purpose because it is grown by the general method of growing bean sprouts. The flavor of the product has not been improved at all, and when applied to cotton products, the purpose of functionality could not be achieved.

In addition, since the conventional noodle products are prepared by a simple method of adding water to grain powders such as wheat flour and potato starch, and processing them into noodles, noodles, ramen, etc., such noodles are contained in a large amount of wheat flour, potato starch, etc. In addition to carbohydrate components, other functional ingredients that are beneficial to the human body is lacking, and when ingesting such cotton products, there is a problem that the nutritional components for the human body may be deficient unless additional nutritional ingredients are added.

In addition, various researches for improving the quality of noodles have been steadily progressed, but by preparing noodles using various health food materials that are known to have an effective effect on the human body, the functional aspects of physiological activity in the human body while eating the noodles enjoyed by people There is no groundbreaking way to improve the quality of noodles or to improve the texture of noodles.

In the present invention, when growing soybean sprouts (yellow, blue, black) and mung bean sprouts (mung bean), such as cell wall materials such as fungi, yeast, mushrooms, β-glucan and chitosan, such as shellfish, molluscs, and fungi Soaking natural polysaccharides in raw soybeans and spraying natural polysaccharides when growing raw soybeans, isoflavones (Daidzin, Genistin, Daidzein, Genistein, etc.), saponins, and polyphenols in bean sprouts and host sprouts Soybean sprouts and hosts with increased isoflavone content have been shown to increase the content of Phenol, which may have been shown to provide potential alternative therapies for hormone-dependent diseases including osteoporosis, cancer, menopausal syndrome, cardiovascular disease and osteoporosis, which have been identified to date. It is an object of the present invention to provide a composition for preparing functional noodles and a method for producing the same, containing 0.6 to 10 wt% of the powdered herbs in total weight. .

In order to achieve the object of the present invention is characterized by providing a composition for producing functional noodles containing 0.6 ~ 10wt% in wheat flour, potato and sweet potato starch soybean sprout or host sprout powder with an increased content of isoflavones.

Functional noodle composition for implementation in the present invention, can be applied to all noodles products and can be applied to vermicelli, ramen, noodles, kalguksu, udon noodles, noodles, cold noodles, spaghetti, noodles.

Bean sprouts or host sprout powder having an increased content of isoflavone used in the composition for preparing functional noodles according to the present invention has the following characteristics.

Soybean sprouts and bean sprouts powder with increased isoflavone content are β-glucans, shellfish, molluscs such as fungi, yeast and mushrooms when growing soybean sprouts (yellow, blue, black) and mung bean sprouts (mung beans). Natural polysaccharides, such as chitosan, a cell wall material such as fungi, and fungi, are immersed in the raw soybeans, and isoflavones (Daidzin, Genistin, Daidzein, Genistein, etc.) contained in soybean sprouts and host sprouts by spraying the natural polysaccharides when the raw soybeans are grown. Increasing the content of saponin and poly phenol may provide potential alternative therapies for hormone-dependent diseases including osteoporosis, cancer, menopausal syndrome, cardiovascular disease and osteoporosis, which have been identified to date. It turns out.

Table 2 below is a component table of the bean sprouts or host sprout powder to increase the content of isoflavones.

Table 2: Table of Ingredients of Soybean Sprout Powder with Increased Isoflavone Content (/ 100g D.W.)

When the cotton product of the present invention is prepared by using the composition for producing functional noodles containing bean sprouts or host sprout powder having an increased content of such isoflavone, isoflavone is a plant hormone (Phutoestrogen) and a female hormone, estrogen and It has a similar structure and prevents osteoporosis, prevents various syndromes that appear after menopause in women, and has various physiological activities such as suppressing estrogen exposure and lowering the incidence of breast cancer and female cancer. You can get a cotton product that you can consume naturally, not artificially.

Bean sprouts or bean sprouts powder with increased content of isoflavones used in the composition for producing functional noodles according to the present invention, hot air and rapid freezing the high content of isoflavone bean sprouts and bean sprouts cultivated by the method of cultivating bean sprouts described in the above-mentioned domestic patent No. 360306 It is dried by drying and powdered into 60 ~ 140 mesh and mixed with wheat flour, potato and sweet potato starch at 0.6 to 10wt% by weight.

When it is mixed with bean sprouts or bean sprouts powder with increased isoflavone content in less than 0.6wt% of wheat flour, potato and sweet potato starch, its functionality cannot be expected, and it is not desirable if it is mixed in excess of 10wt%. The smell of bean sprouts or bean sprouts may be felt in cotton products when the products are eaten, and the quality of the cotton product or the inherent properties of the cotton itself is poor and is undesirable because of the price increase.

It will be described in detail the process of producing a functional vermicelli with the composition for producing a functional noodles of the present invention as described above.

Functional face according to a preferred embodiment of the present invention,

55 ~ 65wt% mixed starch for preparing vermicelli prepared by mixing and stirring 90 ~ 99.4wt% of potato or sweet potato starch with 0.6 ~ 10wt% of bean sprouts or bean sprouts powder with increased content of isoflavone ground with 60 ~ 140 mesh ;

11-19 wt% of potato or sweet potato starch, 35-45 wt% of grass prepared by mixing 2-10 wt% of aqueous chitosan solution with molecular weight of 10,000-50,000, 90-95% deacetylation, and 69-86 wt% of water. After making the dough for vermicelli, the vermiculite is introduced into a vacuum machine to remove the air remaining in the vermicelli, and the functional vermicelli is prepared by a known production method.

In addition, the functional vermicelli production method according to an embodiment of the present invention,

Preparing a mixed starch for preparing a vermicelli prepared by mixing and stirring potato or sweet potato starch at 90˜99.4 wt% and bean sprouts or host sprout powder having an increased content of isoflavone ground to 60 to 140 mesh;

Preparing a paste by mixing 11-19 wt% of potato or sweet potato starch, 2-10 wt% of an aqueous chitosan solution having a molecular weight of 10,000-50,000, a deacetylation degree of 90-95%, and 69-86 wt% of water;

55 to 65 wt% of the mixed starch prepared in the above step and 35 to 45 wt% of the pool prepared in the above step are added to the kneader to prepare sufficient dough by stirring;

Removing the air remaining in the instant dough by transferring the instant dough prepared in the step to a vacuum machine; And

The dough for vermicelli prepared in the above step is characterized in that the functional vermicelli was prepared by a known production method.

Hereinafter, an embodiment of a functional noodles and a functional ramen noodles for a cotton product prepared from a composition for preparing noodles including bean sprouts or host sprout powder having an increased isoflavone content of the present invention will be described in detail.

However, the following examples are only examples to help understanding of the present invention, and the present invention is not limited thereto.

Example 1

Preparation of Functional Vermicelli

1. Mixed Starch Manufacturing

60 kg of mixed starch is prepared by mixing 60 kg of potato or sweet potato starch with 0.6 kg of bean sprouts or host sprout powder having increased isoflavone content.

2. pull manufacturing

Put 2.28 kg of potato or sweet potato starch into the bucket, add 5 liters of hot water with a temperature of about 35 to 55 ° C, and stir thoroughly. Then, 1.2 kg of chitosan solution containing 10,000 to 50,000 molecular weight and 90 to 95% deacetylation degree is added. The mixture was stirred again, and 25 liters of hot water having a temperature of about 95 to 100 ° C. was added to make it into a liquid state while stirring. Then, 10 liters of cold water was added to adjust the temperature to sufficiently mix and stir to prepare 43.48 kg of pool having a temperature of 63 to 70 ° C.

On the other hand, the water in the above, by using hot and cold water in order to maintain a constant temperature of the finished pool so that the mixed starch can be mixed and stirred better without mixing the pool when the pool is mixed and stirred with the above-mentioned mixed starch It was.

3. Preparation of instant dough

The paste prepared in the above step was sufficiently stirred while transferring the mixed starch to the stored kneader to prepare a dough for instant noodles having a dough temperature of 43.6 ° C.

4. Remove residual air from the dough

In this step, the dough for the instant noodles prepared from the kneader is transferred to a vacuum to remove the air remaining in the dough for the instant noodles.

5. Functional vermicelli manufacture

Forming the functional vermicelli by the known method of manufacturing the vermicelli batter with residual air removed in the above step, gelatinizing the vermicelli formed by the strand, the first cooling the gelatinized vermicelli, cutting the cooled vermicelli, cutting Hang the frozen noodles on a cotton drying rod, cool the secondly caught noodles on the cotton drying rod, mature the cooled noodles, store it in a freezer, pre-cool and quench it, thaw the frozen noodles After drying, the functional vermicelli of Example 1 was prepared through a packing step.

Example 2

Preparation of Functional Ramen

63 wt% wheat flour, 10 wt% potato starch, 6 wt% acetic acid starch is mixed with predetermined amount of alcohol and salt, and 10 wt% of bean sprouts or bean sprouts powder with increased isoflavone content, and uniformly mixed in a kneading machine for ramen dough Was prepared.

The ramen dough was made using a rolling mill, and the composite was rolled again with a rolling roller. After the surface was rolled to a thickness of 1.3 mm, a face line was made with a cutting machine having a width of 1.8 mm.

The cotton line made above passed through the wave box to form two layers of waves. The cotton line was steamed at 100 ° C. for 2 minutes. After steaming, it was fried in palm oil at 140 ° C. for 70 seconds and then cooled for 100 seconds to prepare a functional ramen of Example 2. The manufacturing process is prepared by applying a general ramen manufacturing process.

Example 3

Preparation of Functional Kalguksu

1 kg of wheat flour is finely sieved using a sieve, and then 30 ml of brine vinegar (pH 6.7) is mixed with 400 ml of salt water of 5% salinity, and 10 wt% of bean sprouts or host sprout powder and 30 ml of alcohol with increased isoflavone content. After mixing, uniformly mixed in a kneading apparatus to prepare a dough for knife noodles,

Then, the kneaded dough for knife noodles was press-molded three to four times to a predetermined thickness using a roller, and the pressure-molded dough was covered with vinyl and aged at room temperature for 3 hours. The functional kalguksu of this Example 3 was prepared by extrusion molding in a form of kalguksu using a noodle making machine.

Example 4

Preparation of Functional Udon

Soybean flour 90% by weight in a predetermined amount of alcohol, salt and isoflavones 5% by weight of bean sprouts or host sprouts powder was mixed, and uniformly mixed in a kneading apparatus to prepare a dough for udon. This udon dough was pressurized, molded and aged as in Example 3, and the aged udon dough was put into a udon machine, followed by extrusion molding into a udon form to prepare a functional udon noodle according to Example 4.

Example 5

Preparation of Functional Noodles

87 wt% of wheat flour was mixed with 5 wt% of bean sprouts or bean sprouts powder containing a predetermined amount of alcohol, salt and isoflavone, and uniformly mixed in a kneading apparatus to prepare a dough for noodles. Pressurized, molded and aged as in 3, the aged dough for noodle was put into a noodle machine, and then extruded into a noodle form to prepare a functional noodle according to the fifth embodiment.

Comparative Example 1

A functional vermicelli was prepared in the same manner as in Example 1 except that the bean sprouts or the host sprout powder having the increased content of isoflavones were not added to the wheat flour dough.

Comparative Example 2

Functional kalguksu was prepared in the same manner as in Example 3, except that the bean sprouts or the host sprout powder having the increased content of isoflavones were not added to the wheat flour dough.

Experimental Example

The sensory test was performed on 15 people with sensory ability, and the cotton products containing bean sprouts or host sprout powder with increased isoflavone content prepared in Examples 1-5 and the cotton products prepared in Comparative Examples 1-2. The results of the sensory test on taste, aroma and texture are shown in Table 3 below, and when it is judged as the best, 3, good 2, good 1, bad 0 are indicated.

Table 3: Sensory test results

* The spreadability of products was compared after each product was left for 1 hour.

As shown in the sensory test results of Table 3, the cotton products of Examples 1 to 5 prepared with the composition for producing functional noodles of the present invention than the cotton products of Comparative Examples 1 and 2, taste, aroma, texture, spreadability of the product and Overall preference was found to be relatively good.

Therefore, the general consumer can take the various nutritional and functional ingredients of bean sprouts or bean sprouts powder which have increased the isoflavone content while ingesting various cotton products, respectively, which is very beneficial for human health, It can provide a unique taste and aroma with its chewy texture.

As described above, according to the composition for preparing the functional noodles and the functional noodles prepared by the method of the present invention, the general consumer ingests the bean sprouts or the host sprout powder which naturally increases the content of isoflavones while eating the functional noodles of the present invention. So, isoflavones taken with functional noodles are plant hormones (Phutoestrogen) that have a structure similar to the female hormone Estrogen, which not only protects against osteoporosis, but also prevents many of the syndromes that occur after menopause in women. It has various physiological activities such as reducing exposure to breast cancer and cancer cancer by suppressing exposure, and it is effective in naturally ingesting natural vitamins, calcium, and fiber instead of artificial additions.

In addition, it is very beneficial to human health as it can ingest the nutritional and functional ingredients of bean sprouts or bean sprout powder which have increased the isoflavone content together with the intake of noodles, and it is unique with the chewy texture of the noodles. There are various special advantages, such as it can provide taste and aroma.

1 is a flowchart illustrating a method of preparing a functional vermicelli including soybean sprouts and host sprout powders having an increased isoflavone content according to a first embodiment of the present invention.

FIG. 2 is a flowchart illustrating a method of preparing functional ramen containing bean sprouts and host sprout powder with increased isoflavone content according to a second embodiment of the present invention.

Claims (8)

Soy sprouts and host sprouts with an increased content of isoflavones, dried by hot air and rapid freeze drying method, and then powdered into 60 ~ 140 mesh to contain 0.6 ~ 10wt% of the total weight by weight composition for producing functional noodles. 55 ~ 65wt% mixed starch for preparing vermicelli prepared by mixing and stirring 90 ~ 99.4wt% of potato or sweet potato starch with 0.6 ~ 10wt% of bean sprouts or bean sprouts powder with increased content of isoflavone ground with 60 ~ 140 mesh ; 11-19 wt% of potato or sweet potato starch, 35-45 wt% of grass prepared by mixing 2-10 wt% of aqueous chitosan solution with molecular weight of 10,000-50,000, 90-95% deacetylation, and 69-86 wt% of water Functional noodles, characterized in that the functional dough is prepared by a known manufacturing method after removing the air remaining in the dough for the instant by putting the dough for the instant noodles in a vacuum machine. 63wt% of wheat flour, 10wt% of potato starch, 6wt% of acetic acid starch are mixed with a predetermined amount of spirit and salt, and 10wt% of bean sprouts or bean sprouts powder with increased isoflavone content, and these are mixed uniformly in a kneading machine for ramen. Functional ramen, characterized in that by making the dough, the functional ramen dough for the ramen dough by a known manufacturing method. Functional cotton products made by producing a composition for producing functional noodles containing bean sprouts or host sprout powder with an increased content of isoflavones, based on the total weight of 0.6 to 10 wt%. Functional cotton products prepared by using the composition for making noodles prepared by adding bean sprouts or bean sprouts powder with an increased content of Genistein, Daidzein. The method of claim 2, Method of producing a functional vermicelli containing the composition for producing noodles containing 0.6 ~ 10wt% of bean sprouts or host sprout powder with an increased content of the isoflavones. The method of claim 3, wherein After kneading the raw noodles with a composition for producing noodle containing 0.6 ~ 10wt% of bean sprouts or host sprout powder with an increased content of isoflavones, and then aging, rolling, steaming, molding, milking, deoiling and cooling Method for producing a functional instant noodles, characterized in that the functional cotton product was made through. The method according to claim 4 and 5, The noodle product is noodle, udon noodles, noodles, cold noodles, spaghetti, cotton noodles, characterized in that any one selected.