KR20060135277A - Noodles processed food that make molokia to main data and the manufacture method - Google Patents

Abstract

Provided are a processed noodle food prepared by adding Molokia to wheat flour, and a method for preparing the same, wherein the Molokia component is added with ratio of more than 3% based on processed noodle food, and buckwheat flour, refined salt, and soda are further added to prepare a processed noodle food. The method for processing noodles by using wheat flour as main material and adding starch and Molokia as side materials, comprises the steps of (i) mixing 81-85% of wheat flour, 9.8-13.8% of wheat starch, 3-7% of Molokia powder, 1.2-5.2% of buckwheat flour, 0.5-4.5% of refined salt, and 0.5-4.5% of soda to obtain a mixture, and (ii) adding a minor amount of chlorella to the mixture obtained from the step(i) with kneading, and (iii) shaping the obtained dough by using general noodle machine to obtain a processed noodle food.

Description

Noodles processed food that make Molokia to main data and the manufacture method}

The present invention relates to a noodle-processed food and a method for manufacturing the same, adding mollocia, and more specifically, flour, wheat starch, molokia powder, buckwheat flour, refined salt and cotton soda by mixing and kneading the noodles with a conventional noodle maker. In particular, the present invention provides a processed noodles and a method for manufacturing the noodles, which add molokia, so that it is possible to mold the noodles while adding at least 3% of molokia to ingest the rich nutrients included in molokia. will be.

In general, cold noodles have different flavors depending on the main raw materials, but wheat flour is usually used as a main ingredient, and other ingredients such as buckwheat, starch, and 외에 are added to prepare cold noodles.

That is, the taste of the noodles varies depending on what is added as a subsidiary material, and as described above, the already generalized subsidiary materials do not satisfy the desire of modern people for a new taste.

On the other hand, as health concerns increase, the tendency to find more beneficial foods for the body becomes more prominent, and the taste of modern people becomes more demanding.

In order to satisfy these needs, foods added with Molokia (Corchorus oitorius L.) have been developed.

The Molochia, on the other hand, MOLOKIA, CORCHORUS OLITORIUS L. is a greenish yellow vegetable used for harvesting young leaves as a medicinal herbaceous plant native to Egypt to promote intestinal movement, improving constipation, and absorbing cholesterol. It is known to prevent hypertension and atherosclerosis, and also contains a large amount of minerals such as calcium, dietary fiber, vitamins A, B1, B2, C, polyphenols (POLYPHENL) and beta-carotene (β-CAROTENE). It is known as an antioxidant that promotes aging and inhibits the action of free radicals that cause cancer.

Compared to spinach, it is slightly lower than iron and vitamin C, but all other nutrients are much better in Molochia, especially 7.5 times more calcium, 5.5 times more vitamin B₁ and 21 times more vitamin B2. Studies show that vitamin B deficiency in these nutrients can lead to fatigue and sharp nerves, leading to poor concentration.

As the physiological functional effects of Molokia are known, various health foods are manufactured and sold through methods such as drying Molokia into tea or extracting extracts from Molokia.

Moroccans are also picked up in the summer, so they have a leafy, glossy, and soft texture that doesn't have a bitter taste, but when cut, they produce mucus like yams or okra, and can be cooked like other leafy vegetables. It can be boiled, boiled or boiled to make soup, and fried. It has its own mucus, so it's good to cut it with a knife like okra and drain it with soy sauce to make it taste good. Has excellent features.

However, despite these physiological functional effects, only tea and various health foods have been manufactured and sold using only Molokia, as described above.

Known techniques for solving the above problems include Korean Patent Registration Publication No. 10-474936, 'Manufacturing method of cold noodles using Molokia as a material and food prepared thereby', which is commonly manufactured flour It is characterized in that the cold noodles noodle is molded by adding molokia as a main material and adding molokia powder to 2.5% or less relative to the weight of the finished product.

More specifically, in preparing cold noodles using flour as a main ingredient, 2 kg of potato starch per 20 kg of flour and Molochia were dried and then mixed with 500 g of Molokia powder obtained by pulverizing them, followed by kneading the dough. Cold noodle manufacturing method and cold noodle characterized in that the cold noodle is produced by putting in a cold noodle noodle maker and discharged from the mold.

In particular, it is impossible to add more than 2.5% of molokia to the weight part of flour, but if it is mixed more, the dough is possible, but when it is put into the cold noodle maker, the noodle is discharged from the final molding machine. There was a problem that can not be molded to form a cotton noodle strands eventually stick to each other.

The reason for this is that when the mixture in the kneaded state is put into the cold noodle forming machine, it moves along the feeding screw and is molded by the cotton ball in the forming machine. The mixture kneaded by the frictional heat generated between the feeding screw and the kneaded mixture passes through the feeding screw. This appears to be falling back.

Therefore, if you administer up to 2.5% or more of the molochia powder compared to wheat flour, cold noodle is not manufactured, and as described above, although it is rich in nutrients and excellent efficacy, it is limited to within 2.5% to add Molokia more easily. There was a problem that can not be ingested.

The present invention is to provide a noodle-processed food and added a method for manufacturing the noodles to solve the above problems.

The present invention is to prepare a noodle processed food by adding molocchia to flour, but the components of the moloccan is added to more than 3% in the noodle processed food, and the addition of buckwheat flour, refined salt and cotton soda to prepare a noodle processed food It is an object of the present invention to provide a noodle-processed food and a method for producing the noodle added with molokia to enable the noodle to be molded.

Another object of the present invention is to provide a noodle-processed noodle-based processed product and a method for preparing the same, which make it easier to ingest the rich nutrients contained in Molochia by adding a large amount of Molokia.

In order to achieve the above object, an embodiment of the present invention, in the manufacturing method for processing the noodles by adding starch and molokia as a subsidiary material using flour as a main material, flour 81 ~ 85%, wheat starch 9.8 ~ 13.8% , Molokia powder 3-7%, buckwheat flour 1.2-5.2%, refined salt 0.5-4.5%, and cotton soda 0.5-4.5%, add a small amount of chlorella to the mixture and knead the dough, Provided is a noodle-processed food and a method for producing the noodle-containing food, which are molded by a cold noodle making machine.

In addition, another embodiment for effectively implementing the object of the embodiment, wheat flour 81 ~ 85%, wheat starch 9.8 ~ 13.8%, molokia flour 3 ~ 7%, buckwheat flour 1.2 ~ 5.2%, purified salt 0.5 ~ 4.5%, and 0.5 to 4.5% of cotton soda is mixed, and a small amount of chlorella is added to the mixture to knead, and the noodle-processed foods added with molokia processed by molding the dough by a conventional cold noodle making machine are effective.

Hereinafter, the present invention configured as described above will be described in detail.

Using wheat flour as the main ingredient, mix wheat starch (mill), molocchia powder, and buckwheat flour as ingredients, knead it with a little refined salt and a little cotton soda, and knead it. It provides a method for producing cold noodles by the input.

The dough is a mixture of flour, wheat starch (wheat), chlorella, buckwheat flour, refined salt, and cotton soda in a predetermined mixing ratio in a purified water and knead evenly in a kneading machine.

The dough is put into a molding machine and molded to a thickness of about 0.5 mm to 2 mm.

At this time, the surface was formed or entangled according to the mixing ratio. As a result, it was found that the success or failure of shaping the noodle was dependent on the mixing ratio of the components.

The refined salt and cotton soda are each added in small amounts of 2.5 g to 22.5 g and chlorella is added in very small amounts.

Hereinafter, in forming the cold noodle noodle of the present invention, the optimum component mixing ratio will be examined.

<First Embodiment>

Dough was prepared by adding 405 g of wheat flour, 69 g of wheat starch (wheat), 15 g of molokia flour, 6 g of buckwheat flour, some refined salt, cotton soda and chlorella.

The dough was aged at a low temperature for about 24 hours, then divided into two parts, and then put into a conventional cold noodle forming machine to prepare cold noodle.

At this time, the cotton noodle discharged from the mold of the cold noodle forming machine had a color similar to that of Molokia, and the noodle was molded.

Second Embodiment

Dough was prepared by adding 405 g of wheat flour, 49 g of wheat starch (wheat), 35 g of molokia flour, 6 g of buckwheat flour, and some tablet salt, cotton soda and chlorella.

The noodle was normally shaped by the noodle shaping machine, and it was possible to feel the strong aroma of Molokia, and no problem was found in cooking with cold ingredients as noodle.

Third Embodiment

Dough was prepared by adding 425 g of wheat flour, 49 g of wheat starch (wheat), 15 g of molokia flour, 6 g of buckwheat flour, and some refined salt, cotton soda and chlorella.

The noodle was normally molded by the noodle-forming machine, and it was possible to feel the strong aroma of Molokia, and no problem was found in cooking with the ingredients of cold noodles as noodle.

Fourth Example

Dough was prepared by adding 430 g of wheat flour, 52 g of wheat starch (wheat), 15 g of molokia flour, 6 g of buckwheat flour, some refined salt, cotton soda and chlorella.

The noodles were entangled with the screw in the noodle-making machine, and the noodle was not sticky, allowing cooking with noodles.

Fifth Embodiment

Dough was prepared by adding 405 g of wheat flour, 49 g of wheat starch (wheat), 36 g of molokia flour, 6 g of buckwheat flour, some refined salt, cotton soda and chlorella.

In the noodle shaping machine, the tang was removed from the noodle and the noodle was broken and there was a difficulty in normal noodle shaping.

By varying the mixing ratio as described above, when the flour, wheat starch, molokia and buckwheat flour were mixed, the ratio of wheat starch and buckwheat flour was increased at the same time.

That is, when flour 405-425.5g, wheat starch 49-69g, molokia powder 15-35g, buckwheat flour 6-26g, refined salt and cotton soda are added in small amounts of 2.5-22.5g and other small amounts of chlorella are added. It can be seen that the noodles can be molded in a form that can be cooked.

Therefore, when the mixing ratio obtained by the above various embodiments is converted into a percentage, 81-85% of flour, 9.8-13.8% of wheat starch, 3-7% of molocchia, 1.2-5.2% of buckwheat flour, 0.5-4.5% of refined salt, and cotton. The most desirable one was obtained by kneading the mixture with 0.5 to 4.5% of soda and a small amount of chlorella.

An example of cooking (use) will be described below.

The noodle formed by a conventional noodle machine is cut to a certain length and then slowly hardened at room temperature, then weighed and packaged by a predetermined amount, and then stored in a freezer to be rapidly frozen and stored.

The noodle processed food is cooked like a normal cold noodle or noodle cooking method, for example, take the noodle processed food from the freezer, thaw at room temperature, and then rub the noodle by one strand, put in boiled water 30 Stir for 40 seconds, boil more, take out the cooked noodles, put them in cold water, wash them 2 or 3 times, put them in a bowl, and pour coldly prepared broth into a bowl containing the noodles (cold noodles).

On the other hand, depending on the taste of the eater can be eaten with minced seasoning, cucumber, radish, raw vegetables, pears, boiled eggs.

On the other hand, when you want to eat with bibimb, you can mix it with bibimb sauce, gochujang, ginger, garlic, starch syrup, and sesame oil.

As described above, the present invention enables the production of foods such as cold noodles by using Molokia as a subsidiary material, thereby making Molokia applicable to food, maximizing its use efficiency, and for this reason, Molokia is one kind of food. It can be seen that it is easily taken as food.

Although the invention has been described in detail only with respect to the specific examples described, it will be apparent to those skilled in the art that various modifications and variations are possible within the spirit of the invention, and such modifications and variations belong to the appended claims.

The noodle-processed foods added with Molochia according to the present invention can ingest the rich nutrients contained in Molokia by adding 3% to 7% of the ingredients of Molokia, and consumers can encounter new foods.

Claims (2)

In the manufacturing method of processing the noodles by adding starch and molokia as a subsidiary material using flour as a main material, Flour 81 to 85%, wheat starch 9.8 to 13.8%, molocchia powder 3 to 7%, buckwheat flour 1.2 to 5.2%, refined salt 0.5 to 4.5%, and cotton soda 0.5 to 4.5%, and a small amount of More chlorella is kneaded, and the dough is molded by a conventional cold noodle making machine to prepare noodle processed food. In the noodle processed foods using wheat flour as a main ingredient and adding starch and molokia as subsidiary materials to process noodles; Flour 81 to 85%, wheat starch 9.8 to 13.8%, molocchia powder 3 to 7%, buckwheat flour 1.2 to 5.2%, refined salt 0.5 to 4.5%, and cotton soda 0.5 to 4.5%, and a small amount of Add chlorella and knead, and the dough is molded by using a conventional cold noodle making machine