KR20090132229A - Functional noodle for aged people and manufacturing method thereof - Google Patents

Abstract

PURPOSE: Functional noodles for the aged, and their manufacturing method are provided to enrich the nutrient component insufficient in the aged and to improve the digestion. CONSTITUTION: Functional noodles for the aged are prepared by mixing 65~85 wt% of wheat flour, 0.5~2 wt% of a yam powder, and 1~5 wt% of skimmed milk powder; adding 10~30 wt% of water containing 0.5~2 wt% of refined salt to the mixture and kneading it; putting the kneading into a rolling machine to form a noodle sheet; and rolling the formed noodle sheet and cutting it to make noodle string.

Description

Functional noodle for aged people and manufacturing method

The present invention relates to a noodles and a method for producing the same, which is easy to eat by the elderly and high in nutrition and functionality.

Recently, as well as the world, Korea is rapidly progressing to an aging society. In Korea, the proportion of the elderly aged 65 or older was only 2.9% in 1960, but increased to 3.8% in 1980 and 7.2% in 2000. Since then, the figure has continued to increase, estimated at 10.7% in 2010, 15.1% in 2020, and 23.1% in 2030 (Prospective Population Estimates, Statistics Korea, 2001). In other words, we can see that the elderly society is coming soon, and various measures for the elderly population are needed.

Despite the rapid growth of the elderly population, especially the number of the elderly living alone, there is almost no food for the elderly. They are often too old to physically consume the same foods they eat. At the same time, it is necessary to develop and disseminate silver foods containing various functional ingredients to improve the quality of life, not just the life support for these elderly people. The development of such silver food will reduce the government's medical expenses in the long run and reduce the burden on the elderly and their families and facilities that support or protect them. Will be.

Kim reported that the energy composition of carbohydrates, proteins, and fats was 70:15:15 for males and 73:13:14 for older women, compared to 65:15:20 for Koreans. (Kyung-Min Kim et al. Survey on nutrition and health status of the elderly in Seongnam-II. Dietary habits and nutritional intake-. Journal of the Korean Society of Food and Nutrition, 17: 420-428. 2004)) Likewise, calcium, iron, vitamin A and vitamin B2 intake was very small, so there was a fear of deficiency.

<Table 1> Daily Nutrient Intakes of the Elderly

Item man Woman Average daily energy intake 1,765 kcal (86.8% of RDA) 1,446 kcal (83.1% of RDA) Protein intake 62.9 g (96.8% of RDA) 48.1 g (87.5% of RDA) Calcium intake 459.7 mg (65.7% of RDA) 352.9 mg (50.4% of RDA) Iron intake 10.0 mg (83.3% of RDA) 8.7 mg (72.5% of RDA) Vitamin A 337.5 RE (48.2% of RDA) 277.7 RE (39.7% of RDA) Vitamin B2 0.75 mg (59.1% of RDA) 0.56 mg (46.7% of RDA)

(Source: Kim, Kyung-Min et al. Survey on Nutrition and Health Status of the Elderly in Seongnam Area -II.Eating Habits and Nutrient Intake-. Journal of the Korean Society of Food Science and Nutrition. 17: 420-428. 2004)

This lack of nutrient intake of the elderly is a similar result in a study of other areas, such as Chungbuk and other elderly people. This may be due to a decrease in the amount of meals in the elderly, monotonous food intake, and animal food intake.

The food for the elderly should be food that is easy for the elderly to swallow. Table 2 below shows the order of foods that elderly and older adults said they were generally difficult to swallow, and foods that they thought were easy. As shown in the table, the eighth to tenth place were food-rich noodles and tofu, or bread with milk or water. This suggests that noodles are one of the foods that elderly people can eat very comfortably.

<Table 2> Ranking from foods that are hard to swallow (1st) to foods that are easy to swallow (10th)

ranking Elderly (Integration of Residence and Home Residency) Mature One Roasted sweet potatoes Roasted sweet potatoes 2 Boiled Egg (Yellow) Boiled Egg (Yellow) 3 Super pickled food Super pickled food 4 Wehas, Rice Cake Soup Wehas 5 Tea Castella 6 Castella Chopped potatoes 7 Plum pickles, Hamburgers bread 8 Noodles (buckwheat noodles, etc.) peanut 9 tofu Pickled plum 10 bread Noodles (buckwheat noodles, etc.)

With the aging society and the increase in life expectancy, people are not simply living longer, but wanting to live their lives while doing the desired activities. To this end, in addition to the treatment of various adult diseases and geriatric disease itself, the movement to prevent these diseases has been increased by improving the diet. The human body is healthy if the digestive, circulatory, immune, endocrine, and nervous systems have balanced physiological activities. In food, there are functional ingredients with the functions of controlling the five main physiological systems mentioned above and preventing the disease caused by the imbalance (the third function of food). Therefore, in the present invention, noodle was prepared by adding materials having functionalities such as digestion promotion, anti-cancer, anti-aging, and anti-diabetes, respectively, and investigated their characteristics.

Korean Patent Registration No. 10-530357 (Registration Date 2005. 11. 15) is a method for producing noodles containing onion components, comprising the steps of pulverizing fresh onions peeled peeled; Mixing and pulverizing the ground raw onion, wheat flour and potato starch; Kneading the mixture according to a dough moisture content of 35 to 45% by weight; First molding the dough with an extruder, and then molding the dough with a cotton ball in a noodle machine; First drying at a warm air temperature of 25 to 30 ° C. such that a part of the moisture of the cotton wool molded in the previous step is volatilized; Steaming the dried noodles at a temperature of 95 to 100 ° C. in the previous step; Cooling the cold steam at 1 to 5 ° C. in the previous step; By completely drying the noodles cooled in the previous step with high temperature warm air heat of 60 ~ 70 ℃, it prevents the deterioration of noodles while using onion as a raw material, preserving the beneficial ingredients and strengthening its efficacy In addition, it is disclosed that you can get the color, aroma, and aesthetic sense unique to fresh onions.

Korean Patent Registration No. 10-476996 (Registration Date 2005. 03. 07) uses mulberry leaves and makgeolli as the main raw materials to maximize the efficacy of mulberry leaves and makgeolli, and also contains lactic acid bacteria in noodles. At the same time, the dough and aging are appropriately repeated, and the noodles are prepared with noodles and noodles containing mulberry leaves and makgeolli for producing noodle, such as noodles with excellent elasticity, soft udon noodles, kalguksu and noodles.

As described above with respect to the noodles and the method of manufacturing the addition of various materials, there is no reference to the functional cotton for the elderly and the method of manufacturing the same as the present invention.

Therefore, the present inventors select carbohydrate material that can replace wheat flour as the first and analyze the contents of various functional ingredients including protein, lipids and carbohydrates, and compare health functional nutritional ingredients with wheat flour, promote digestion, anticancer, anti-aging, Noodles were prepared by adding the ingredients of which anti-diabetic function was confirmed, and their characteristics were investigated. Particularly, the present invention was completed by adding other food ingredients in order to supplement the nutritional components insufficient for the elderly and to provide other functionalities together.

It is an object of the present invention to reinforce a nutrient component that is likely to be lacking in the elderly, and to provide a highly functional and highly digestible functional cotton and a method for producing the same.

In order to achieve the above object, the present invention is 65 to 85% by weight of flour, 0.5 to 2% by weight refined salt, 0.5 to 2% by weight hemp powder, 1 to 5% by weight skim milk powder, 10 to 30% by weight of water It provides a functional aspect for the elderly, characterized in that it comprises a%. More specifically, 60 to 80% by weight of wheat flour, 0.5 to 2% by weight of refined salt, 0.5 to 2% by weight of hemp powder, 1 to 5% by weight of skimmed milk powder, 1 to 3% by weight of chlorella, and 0.5 to 10% of chloroplast solution It is characterized by comprising 2% by weight, 2 to 4% by weight of the root concentrate, 10 to 30% by weight of water. In addition, mixing 65 to 85% by weight of flour, 0.5 to 2% by weight of hemp powder, 1 to 5% by weight of skim milk powder relative to the total blending weight; Kneading the mixture containing 0.5 to 2% by weight of tablet salt with respect to the total weight of the mixture at 10 to 30% by weight, based on the total weight of the mixture; Putting the dough into a rolling machine to form a noodle stand; And it provides a functional cotton manufacturing method for the elderly, comprising the step of manufacturing the cotton line by rolling and stripping the formed cotton strip.

The first aspect of the present invention comprises 65 to 85% by weight flour, 0.5 to 2% by weight refined salt, 0.5 to 2% by weight hemp powder, 1 to 5% by weight skim milk powder, 10 to 30% by weight water based on the total blended weight It provides a functional aspect for the elderly, characterized in that. More specifically, 60 to 80% by weight of wheat flour, 0.5 to 2% by weight of refined salt, 0.5 to 2% by weight of hemp powder, 1 to 5% by weight of skimmed milk powder, 1 to 3% by weight of chlorella, and 0.5 to 10% of chloroplast solution It provides a functional cotton for the elderly, characterized in that it comprises 2% by weight, 2 to 4% by weight of the root concentrate, 10 to 30% by weight of water.

Increased learning ability, hangover relief, hypoglycemia, skin care, energy enhancement, digestion, constipation, diarrhea, fatigue recovery, low back pain, healthy stomach, frostbite, burns, oils, wool, goiter, heart infection, oil well, Enuresis () body weakness, pulmonary tuberculosis, diabetes, schizophrenia, nourishing tonic is effective. In particular, horses help prevent and treat diabetes by promoting insulin secretion. In addition, it is known as a very useful herbal medicine because it has excellent effects on indigestion, neuralgia, low back pain, forgetfulness, vision disorders, exhaustion, chronic nephritis, blood pressure normalization, inflammation removal, cholesterol removal, hemostasis, frostbite and skin care. In addition, because the horse helps memory and improves learning ability, the student's healthy food responds well, and before drinking, the juice is good for removing hangovers.

Skim milk powder is powdered by removing fat from milk, concentrating and spray drying. Powdered skim milk powder is an inexpensive and powdery form that is easy to mix and has no special smell or odor. In particular, it is rich in protein and calcium, making it a suitable material to supplement those ingredients that are lacking in the elderly.

Brown root concentrate and Sansam ginseng extract were added for the purpose of promoting digestion and vitality of elderly people. Colostrum is a method for supplying excellent protein and enhancing immunity of elderly people who are vulnerable to disease. For the purpose of making the noodles look yellow, carrot juice was added to supplement the vitamin A while making the noodles look red, while chlorella was added to make the noodles look green while supplying the other scarce vitamins. Thixotropic condensate was added to restore the energy.

In the functional aspect for the elderly of the present invention, any one of the functional substance can be used as long as it can improve the functionality of the surface. Examples of such functional substances include powdered green tea, sunsik, raw radish, black sesame, black beans, kelp, pine needles, vitamin E, mugwort, tomato juice, V8 vegetable juice, apple juice, fruit vegetable salad juice, sprout vegetable juice, bokbunja Juice, Ogapi juice, Cornus juice, Garlic, Red ginseng, Srimi, Tofu, Oats, Oyster mushroom, Fibersol, Aloe, Wolfberry, Sesame, Licorice, Squalene, Corn beard, Garcinia cambogia, Hibiscus, Bamboo leaves, Chlorella, Spirulina, Leek, round, persimmon leaves, mulberry leaves, snow, brown rice, barley, rooibos, boy, one or more selected from the deficiency can be used.

The second aspect of the present invention comprises the steps of mixing the raw materials of 65 to 85% by weight of flour, 0.5 to 2% by weight hemp powder, 1 to 5% by weight skim milk powder relative to the total blending weight; Kneading the mixture containing 0.5 to 2% by weight of tablet salt with respect to the total weight of the mixture at 10 to 30% by weight, based on the total weight of the mixture; Putting the dough into a rolling machine to form a noodle stand; And it provides a functional cotton manufacturing method for the elderly, comprising the step of manufacturing the cotton line by rolling and stripping the formed cotton strip.

Hereinafter, the present invention will be described in more detail with reference to Examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

< Example  1> Noodle production using various functional materials (primary)

1. Materials used for development

(1) powder functional material

   : Green tea, sunsik, raw radish, black sesame, black bean, kelp, mugwort, hemp

   : Pine needles, skim milk powder, turmeric powder (curry powder), colostrum powder, chlorella

(2) liquid functional material

   1) Extract: Carrot Juice, Tomato Juice, V8 Vegetable Juice, Apple Juice, Fruit Vegetable Salad Juice, Sprout Vegetable Juice, Goyang Sansam Extract, Bokbunja Juice, Ogapi Juice, Cornus Juice, Garlic Extract

   2) Concentrate: Brown root concentrate, Siegean daebo concentrate, Red ginseng concentrate

(3) other materials

   : Srimi, tofu, oats, oyster mushroom, fiber brush, raw horse

(4) Main raw materials and sub raw materials

  : Flour was used commercially available gravity powder (QWON high-quality cotton flour, Samyangsa) for the production of noodles.

2. Experimental method

(1) making noodles

In order to make the surface to which various functional materials were added, the amount of each functional material was added based on 5% of the amount of flour as shown in Table 3 below when the powder material. First, in the case of powder material, it was mixed evenly with flour in advance. Salt was pre-dissolved in the water to be added, and kneaded while putting a little into the flour mixed with the functional material. In the case of a liquid raw material, it added in 40% ratio instead of water. The salt to be added to the liquid raw material was dissolved in advance. After the dough was completed, the noodles were rolled, rolled, and cut using an electric automatic noodle machine (model: CN701, Geumsan Industrial Co., Ltd.) in the Food Science Department of Cheonggang College of Culture and Industry. The manufacturing process shown in Fig.

<Table 3> Mixing ratio for manufacturing primary noodles prototype

Material (g) Control Powdered noodles Liquid material added noodles flour 100 100 100 Salt 3 3 3 water 32 32-35 Powder material 5 Liquid material 40

(2) Primary sensory test

The prepared cotton was subjected to the sensory test according to the following sensory test method to check the quality of appearance, taste, aroma, physical properties.

① Put about 1 kg of water in a pot and boil it. Put 80g of raw noodles in it and boil it for 6 minutes.

② Take out noodles and let it cool in running cold water for about 30 seconds.

③ When the noodles are ripe, the appearance and color of the noodles are checked.

④ After checking the color of the noodles, put the udon broth and evaluate while chewing noodles.

⑤ The physical properties of the cotton (chewyness, firmness, smoothness of the surface, etc.) were also evaluated.

(3) secondary consumer survey

The sensory test was conducted on elderly elderly people for the preferred products among the prototypes. The control products and prototypes for sensory evaluation were delivered in a sealed package weighing about 300 g each, the Katsuo udon broth concentrate (10 times) of Dongsung Foods, and two 60 g packaging units were delivered directly to the elderly. . At the same time, a handbook describing how to cook and taste the noodles and a sensory test paper were given for further explanation. The raw raw noodles used as a control in the sensory evaluation used products of Dongsung Food Co., Ltd., whose quality was equal to or better than the competitors, as a result of sensory evaluation.

3. Experimental Results

(1) Noodles with added powder material

As shown in Figure 2 , green tea, sunsik, raw radish, black sesame, black beans, kelp, mugwort, noodles were added to the powder. The prepared noodles were subjected to a simple sensory test to evaluate their appearance, taste, aroma and physical properties.

Compared to the non-added experimental group, the noodles containing the functional material were all colored with the added material. Noodles containing raw radish and hemp powder did not show significant color change compared to the control, and the darkest color was added with black sesame and black soybean powder. All cotton products are well made for 5% of the flour. However, in the case of the cotton product added with the wire type, the powder particles were coarse, resulting in a rough surface than other products. If the amount of wire was added further, it was judged that the viscosity of the dough was lowered, making it difficult to form noodles.

Sensory evaluation of each product revealed the unique taste and aroma added in each prototype. However, when the hemp powder was added and the raw radish powder was added, no characteristic taste or aroma was found. When the kelp powder was added, the fishy smell of kelp still remained, which was not greatly preferred. The prototypes with wires fell chewy.

(2) Noodles added with liquid ingredients

Following the powder raw material, as shown in FIG. 3 below, vegetables, apples, carrots, tomatoes, and the like were added noodles or juices such as juice or juice. The prepared noodles were subjected to a simple sensory test to evaluate their appearance, taste, aroma and physical properties. Noodles with functional ingredients were all colored with the added ingredients. When apple juice was added, the color change was not large, but when carrot or tomato juice was added, it showed a unique orange color. As a result of sensory evaluation of each product, the color remained almost intact, but the inherent aroma or taste was weak, but it was not clear, and the obtained physical properties and chewing taste were not significantly different from the control.

(3) Noodles added with other materials

Cotton was prepared by adding raw horse meat, oyster mushrooms, oats, tofu, dietary fiber, and creamy rice in addition to the above powdered or liquid materials. Below, each compounding ratio, characteristics, and sensory test results are explained in order.

1) raw horse noodles

① Compounding cost

Raw material name Compounding ratio (%) Wheat flour 91.5 Raw horse 6.9 Refined salt 1.6 system 100.0

② Characteristics of E

 : Improves learning ability, hangover, lowers blood sugar, skin care, strengthens energy, promotes digestion, constipation, diarrhea, fatigue, low back pain, healthy stomach, frostbite, burns, oilseed, wool, goiter, heart infection, oil well. Enuresis () body weakness, pulmonary tuberculosis, diabetes, schizophrenia, nourishing tonic is effective. In particular, horses help prevent and treat diabetes by promoting insulin secretion. In addition, it is known as a very useful herbal medicine because it has excellent effects on indigestion, neuralgia, low back pain, forgetfulness, vision disorders, exhaustion, chronic nephritis, blood pressure normalization, inflammation removal, cholesterol removal, hemostasis, frostbite and skin care. In addition, because the horse helps memory and improves learning ability, the student's healthy food responds well, and before drinking, the juice is good for removing hangovers.

③ sensory test

 : The surface color was bright and the surface was smooth. The noodles were chewy and the taste was unique.

2) noodles with oyster mushroom

① Compounding cost

Raw material name Compounding ratio (%) Wheat flour 93.3 Oyster mushroom 5.0 Refined salt 1.7 system 100.0

② Characteristics of Oyster Mushroom

 : Contains insoluble polysaccharide pleuran, β- (1,3 / 1,6) -D-glucan, which is effective for antitumor, cholesterol lowering, lumbar pain, muscle spasms, hand and hand paralysis, and immune system lowering Doing. The nutrients contained in oyster mushrooms are excellent for any growing child or adult. According to eating habits, such as predation and overeating, it suppresses excessive calorie intake and obesity and constipation, various hypertension, diabetes and other adult diseases and cancer.

③ sensory test

 : The surface of cotton was gray of oyster mushroom. Noodles are chewy and have the aroma of oyster mushrooms. However, when more than 5% of the noodles were easily broken, 3% of the added amount was considered appropriate.

3) oats with added noodles

① Compounding cost

Raw material name Compounding ratio (%) Wheat flour 48.2 Oat flour 48.2 Refined salt 3.6 system 100.00

② Characteristics of Oats

 : Oats are rich in sugar, protein and fat. They have a unique taste, have high digestibility, and are rich in vitamin B group. It is rich in tryptophan, an important essential amino acid among proteins, and lacks lysine and sulfur-containing amino acids, but it is superior to rice, barley and wheat flour. Oats contain 520 mg of potassium and are high in cereals. Potassium has an antagonistic action on sodium, lowering high blood pressure, arteriosclerosis, and cholesterol levels when eating salty foods.

③ sensory test

 : Oat 100% when kneading dough was not produced was prepared by mixing with wheat flour. It was judged that the mixing ratio of wheat flour should be adjusted to less than 30% when blending because it had little chewyness and rejection due to the unique taste and aroma of oats.

4) Tofu noodles

① Compounding cost

Raw material name Compounding ratio (%) Fine Cotton Flour 82.5 tofu 16.5 Refined salt 1.0 system 100.0

② Features of Tofu

 : Soybean, the main ingredient of tofu, contains phytochemicals that can prevent cancer and adult diseases. Soybeans include anti-cancer, anti-aging, constipation relief, anti-renal insufficiency, anti-allergy, anti-obesity, HIV growth inhibition, gallstone prevention, diuretic, dementia prevention, anti-cholesterolemia, hyperlipidemia prevention, arteriosclerosis suppression, anti cardiovascular disease It contains bioactive ingredients and is known to help prevent adult diseases.

③ sensory test

 : Noodles are bright and noodles are chewy, and the tofu is unique.

5) Cotton with dietary fiber (fiber sole)

① Compounding cost

Raw material name Compounding ratio (%) Wheat flour 93.5 Water soluble fiber 4.7 Refined salt 1.8 system 100.0

② Characteristics of Dietary Fiber

 : Dietary fiber adsorbs and excretes bile acids made from cholesterol to promote cholesterol consumption. Short-chain fatty acids produced by dietary fiber in the intestine inhibit cholesterol synthesis in the liver to prevent hyperlipidemia and cardiovascular disease. In addition, the lower fatty acids produced by the fermentation of dietary fiber by the intestinal microorganisms lower the intestinal pH to inhibit the growth of harmful bacteria. In addition, dietary fiber is low in calories and gives a feeling of satiety. Promote peristalsis of the intestine to reduce the intestinal transit time of food to prevent constipation and promote the release of harmful substances in the large intestine. By preventing the rapid absorption of sugar in the small intestine lowers insulin requirements in the body is also effective in treating diabetes.

③ sensory test

 : The surface was smooth and the viscoelasticity was good in terms of physical properties.

6) Noodles with Srimi

① Compounding cost

Raw material name Compounding ratio (%) Fine Cotton Flour 74.7 Refined salt 1.7 Srimi 14.9 Starch (SA-1) 7.5 Furimol-H 1.2 system 100.00

② Characteristics of Screamy

 : Srimi is a meat made by separating, removing, and crushing bones, skins and fats of horse mackerel, chicken meat, cutlass fish, cod, and other catches. It is rich in protein and suitable for use as a protein source.

③ sensory test

 : If cream is added, cotton color becomes dark and hard texture. Therefore, by adding starch, which can soften the noodles and improve the color of the noodles, the color of the noodles could be improved brightly while increasing the soft and chewy texture.

(4) consumer research

1) Production of prototypes for consumer research

Based on the above data, noodles were made with raw horse as the functional material and additionally added situational powder. Sensory evaluation was conducted for the elderly with existing and newly made products. The blending ratio of the cotton used as a control with the developed cotton is also shown in Table 4 below.

<Table 4> Mixing ratio of functional raw noodles and general raw noodles for consumer research

Raw material name Prototype A: Functional Raw Noodles Prototype B: Regular raw noodles Compounding amount (kg) Compounding ratio (%) Compounding amount (kg) Compounding ratio (%) Fine Cotton Flour 80.00 68.9 80.00 72.5 Raw horse 6.00 5.2 Situation Powder 1.30 1.1 Refined salt 1.44 1.2 1.52 1.4 water 27.36 23.6 28.88 26.2 system 116.10 100.0 110.40 100.0

2) sensory test

A total of 23 elderly patients were examined for sensory evaluation on the two prototypes. The average age of the participants in the sensory test was 66.8 years. The average age of male test subjects was 68.3 years old and that of women was 64.9 years old. Normal raw noodles used as a control in this sensory evaluation were products of equal or better quality in preference as a result of sensory evaluation compared to competitors.

The following sensory test papers were distributed to the inspectors and then provided with two sides and evaluated for each. The results of the sensory test are shown below.

<Sensory test result>

 1. Frequency of usual noodles food consumption

 ① Once a day: 1 (4.3%) ② Once or twice a week: 11 (47.3%)

 ③ 1 ~ 1 times a month: 8 (34.8%) ④ Others: 3 (13.0)

 2. Preferences for noodles

 ① Yes: 17 (73.9%) ② No: (26.1%)

 2-1. If no, please provide the reason.

     → I do not like because I have less satiety, diabetes, and indigestion. Feel heavy

3. Feel after usual noodles

① stomach is bloated and difficult to digest. : 6 (26.1%)

② no symptoms. : 16 (69.6%)

③ I feel comfortable inside. : 1 (4.3%)

3-1. Feeling after ingesting A product (functional noodles) in the prototype

① stomach is bloated and difficult to digest. : 2 (8.7%)

② no symptoms. : 16 (69.6%)

③ I feel comfortable inside. : 5 (21.7%)

3-2. Feeling after ingesting B product (normal raw noodles) among prototypes

① stomach is bloated and difficult to digest. : 3 (13.0%)

② no symptoms. : 15 (65.2%)

③ I feel comfortable inside. 4 (17.4%)

④ Others: 1 (4.4%)

As shown in the above results, the opinion that the functional noodles added with hemp and situation mushroom powder was more comfortable in the feeling after ingestion than the normal raw noodles, and the digestive function was decreased because the feeling of bloated stomach and indigestion was reduced. It was found that the product received good reviews for the elderly who generally fall.

4. Evaluation of the prototype of the prototype

Sensory tests were performed on the noodle of the prototype, and the average of scores ranging from “very good (1 point)” to “bad (5 points)” is shown in Table 5 below.

<Table 5> Sensory Preference Evaluation for Noodles

Item Prototype A Prototype B 4-1. Is it comfortable to eat noodles? 2.04 ± 0.71 2.10 ± 0.72 4-2. Do you like the chewyness of the noodles? 2.13 ± 0.97 2.00 ± 0.79 4-3. What is your overall satisfaction with the noodle? 2.17 ± 0.78 1.95 ± 0.60

[Score: 1 point-very good, 2 points-good, 3 points-normal, 4 points-not very good, 5 points-bad]

Of the three questions about prototype A with functional material and control B without anything 4-1. There was no significant difference between Prototypes A and B for the question. On the other hand, prototype A showed better preference than B for the chewy degree of noodles and overall satisfaction.

< Example  2> Noodle production using selected functional materials (secondary)

According to the results of the first experiment, several prototypes were selected to be functional and have good organoleptic quality, and prototypes were made for each color, cooking weight and volume, cotton density, broth pH, Detailed product characteristics such as physical properties (hardness, adhesiveness, cohesiveness, springiness, gumminess) were investigated.

1. Experiment Method

(1) manufacturing of cotton

Among the products preliminarily prepared, secondary prototypes were prepared by selecting products having good sensory characteristics and merchandise. At this time, the kneading machine and noodle machine were used in the Dongsung Food Lab. The powder mixed with the flour and the functional material was put in a kneader (SN6A P, Sanuki Noodle Co., Ltd., Japan), and then kneaded for about 10 minutes at room temperature while gradually adding the kneaded water prepared by dissolving salt in water to the kneader. The dough thus made was kneaded by hand and put into a rolling machine (RP1A type P, Sanuki Cotton Machine Co., Ltd., Japan), and then rolled for 3 minutes while pressing with an uneven roller (for making a stand). After rolling, the noodle maker (M305 type, Sanuki noodle making machine, Japan) equipped with a rolling mill and a cutting machine was rolled again with an uneven roller (for rolling) to make a cotton stand. The rolling was rolled sequentially from step 1 to step 2.5 according to the surface thickness control device of the noodle maker, and adjusted so that the thickness of the surface stand was 2.0 mm. Noodles were prepared by sprinkling some starch powder on the surface of the noodle stand so that the noodles did not stick together, and then cut out in a square shape having a width × thickness of 2.5 mm × 2.0 mm. The quality of the prepared noodles was analyzed with raw noodles and cooked noodles without any additional drying process.

(2) chromaticity measurement

The chromaticity of the prepared noodles was measured using a colorimeter (Color reader CR-10, Konica Minolta, Japan), and the color values of Hunter (L), a (red), and b (yellow) were expressed. After measuring 6 times for each sample, the average value is shown.

(3) Weight increase rate and volume increase rate

80 g of noodles were put in 500 ml of boiling water and cooked for 6 minutes, and then cooled in 500 ml of cold water for 30 seconds, followed by removing water and weighing the noodles. The weight increase rate of noodles was calculated from the weight of noodles before cooking and the weight of noodles after cooking.

% Increase in weight = {(Weight after cooking-weight before cooking) / weight before cooking} × 100

The volume of noodles was measured by adding 250 ml of room temperature water to a 500 ml volumetric cylinder and adding 80 g of fresh noodles, and then increasing the volume of water. The noodles were taken out and cooked in 500 ml of boiling water for 6 minutes, then cooled in cold water for 30 seconds, then drained and placed in a 500 ml volumetric cylinder filled with 250 ml of water at room temperature. The volume increase rate of noodles was calculated from the volume of raw noodles and cooked noodles.

% Increase in volume = {(volume of cooked noodles-volume of raw noodles) / volume of raw noodles} × 100

Density before and after cooking was calculated from the weight and volume of noodles before cooking and the weight and volume of noodles after cooking.

(4) pH and turbidity measurement of broth

The pH was measured using a pH meter (model F-55, Horiba, Japan) after cooling the soup left after cooking at room temperature. Turbidity of the broth was expressed as absorbance at 675 nm using a spectrophotometer (DU-640B, Beckman, USA).

(5) Property measurement

The physical properties of the noodles were measured by the compression test. The physical properties were measured under the conditions shown in Table 6 using a physical property measuring device (Compac-100, Sun Scientific Co., Ltd, Japan) and a measurement program connected thereto. Place a sample of noodles on the table, fix the sample, and press it once using a round plunger type adapter with a diameter of 20 mm and then press it again one more time. Hardness, adhesiveness, cohesiveness, springiness, gumminess and the like were measured. After repeating the measurement 20 times in each experiment, the average value was obtained after excluding the maximum and minimum values.

<Table 6> Measurement Conditions of Properties

Condition Set value Test type Mastication test Test mode Mode 21 Max. force of load cell 10 kg Table speed 120 mm / min Adapter Round type (diameter 20 mm) Distance 12 mm

(6) sensory test

In order to investigate the sensory characteristics of the prepared noodles, sensory tests were conducted on the appearance, color, taste, aroma, physical properties, and overall preference of the cooked noodles. The sensory test was conducted by selecting 32 students from the Department of Food Science, Chungkang College of Culture and Industry, with a 7-point scale ranging from 1 (very bad) to 7 (very good).

(7) statistical analysis

The experimental results for each sample were analyzed by ANOVA using the SPSS program (Standard version, USA). Paired samples T-test was performed to investigate the effect of cooking process on the characteristics of raw and cooked noodles at the same concentration of hemp powder.

2. Experimental results (secondary)

(1) composite cotton manufacturing

Composite noodles are noodles made by mixing two or five functional materials and adding them together as raw materials. The raw materials of the noodles prepared here were ground powder, skim milk powder, turmeric (curry), chlorella, colostrum and the like as powder raw materials. As a liquid raw material, carrot juice, Sichuan taibo concentrate, brown root concentrate, and wild ginseng extract were used. These materials combine materials to provide some of the ingredients needed by older people.

Hemp and brown root concentrate and Sansam ginseng extract were added for the purpose of promoting the digestion and vitality of elderly people, and skim milk powder was supplied to the elderly to provide the poor protein. To improve immunity, turmeric is used to restore taste, enhance immunity, and make cotton look yellow, while carrot juice is supplemented with vitamin A to make the noodles look red. The cotton was added to make it appear green while feeding. Thixotropic condensate was added to restore the energy.

The compounding ratio of the composite surface prepared by mixing various raw materials is shown in Table 7 below, and the photographs of the prototype products were shown in FIG. 4 . Sensory tests were performed for each product made with the above blended ratios and the preference scores for each item are shown below.

<Table 7> Compounding Ratio for Composite Cotton Production

      sample Control Compound 1 Compound 2 Compound 3 Raw material Weight (g) % Weight (g) % Weight (g) % Weight (g) % flour 590 71.48 560.0 67.16 560.0 67.16 560.0 66.75 Refined salt 11.2 1.36 10.6 1.28 10.6 1.28 10.6 1.27 Hemp powder 5.6 0.67 5.6 0.67 5.6 0.67 Skim milk powder 33.6 4.03 33.6 4.03 33.6 4.01 Curry Powder 11.2 1.36 Chlorella 11.2 1.34 Carrot Juice 229.1 27.31 Solids (11%) (25.2) moisture (203.9) water 224.2 27.16 212.8 25.52 212.8 25.52 8.9 1.06 Sum 825.4 100.00 833.8 100.00 833.8 100.00 838.9 100.00

sample Compound 4 Compound 5 Compound 6 Compound 7 Raw material Weight (g) % Weight (g) % Weight (g) % Weight (g) % flour 550.0 65.40 550.0 64.55 530.0 63.69 530.0 62.89 Refined salt 10.5 1.24 10.5 1.23 10.1 1.21 10.1 1.19 Hemp powder 5.5 0.65 5.5 0.66 5.3 0.64 5.3 0.63 Skim milk powder 33.0 3.92 33.0 3.88 31.8 3.82 31.8 3.77 Curry Powder 11.0 1.31 10.6 1.26 Chlorella 22.0 2.58 10.6 1.27 10.6 1.26 Colostrum Powder 5.3 0.63 Carrot Juice 207.2 24.90 144.5 17.15 Solids (11%) (22.8) (15.9) moisture (184.4) (128.6) Twelve 11.0 1.31 11.0 1.29 10.6 1.27 10.6 1.26 Solids (50%) (5.5) (5.5) (5.3) (5.3) moisture (5.5) (5.5) (5.3) (5.3) Brown root concentrate 27.5 3.27 27.5 3.22 26.5 3.18 26.5 3.14 Solid (60%) (16.5) (16.5) (15.9) (15.9) moisture (11.0) (11.0) (10.6) (10.6) Wild ginseng extract 57.4 6.81 Solids (1%) (0.6) moisture (56.8) water 192.5 22.9 192.5 22.59 1.1 0.02 0.0 Sum 841.0 100.0 852.0 100.0 832.1 100.0 842.74 100.00

Investigation of the quality of the prepared composite noodles revealed that the taste and aroma of each added ingredient were maintained. In the sensory evaluation, composite planes 5 and 6 were superior. In particular, composite face 5 was excellent in appearance, color, taste, fragrance, and texture, and composite face 6 was the best in overall preference, followed by compound face 5. The highest scores from the sensory tests were shown in bold font (Table 8, Table 9).

In the measurement of physical properties before cooking, the adhesiveness is measured because all the measured values are not attached to the plunger used for the measurement of physical properties due to the starch powder sprayed on the surface of the surface to prevent the surface from sticking together. Came out with zero. However, after boiling, the adhesiveness was measured because the cotton surface became sticky.

<Table 8> Quality Evaluation of Composite Cotton

 Item Control Compound face 3 Compound face 4 Compound face 5 Compound face 6 Compound face 7 Chromaticity before cooking L 77.0 70.4 62.5 35.3 32.9 31.7 a -4.4 6.2 0.8 -6.9 -7.9 -7.8 b 23.8 30.1 34.5 12.2 18.4 17.3 Chromaticity after cooking L 70.8 67.2 59.6 38.3 41.2 40.6 a -6.2 -0.3 -0.8 -8.8 -8.4 -8.3 b 16.8 30.0 26.5 16.4 18.3 18.5 Weight growth rate (%) 91.8 77.8 73.2 80.0 74.0 73.6 Volume increase rate (%) 118.2 107.2 92.3 107.1 102.8 98.9 Density before cooking (g / cm ³ ) 1.28 1.30 1.24 1.30 1.30 1.27 Density after cooking (g / cm ³ ) 1.13 1.12 1.12 1.13 1.11 1.11 PH of broth 6.0 6.0 6.4 6.0 6.5 6.7 Properties before cooking Robustness 14145 15624 19188 18209 18591 16877 Adhesion 0 0 0 0 0 0 Coherence 57 48 57 62 56 54 Elasticity 47 49 60 62 60 58 Sword 3980 3598 5218 5579 4899 4700 Properties after cooking Robustness 5791 2535 3005 5863 5479 5858 Adhesion -18 -11 -16 -27 -23 -19 Coherence 74 46 57 66 63 58 Elasticity 70 58 65 64 56 54 Sword 1929 502 769 1910 1817 1804

[Unit-Hardness: g / cm ² , Adhesiveness: g, Cohesiveness:%, Elasticity:%, Gumminess: g]

<Table 9> Compound surface sensory evaluation results

Item Compound face 3 Compound face 4 Compound face 5 Compound face 6 Compound face 7 Exterior 4.71 ± 1.25 4.14 ± 1.07 5.43 ± 1.13 5.14 ± 1.35 5.00 ± 1.83 color 4.86 ± 1.21 3.86 ± 1.21 5.29 ± 1.38 4.86 ± 1.46 4.71 ± 1.60 flavor 4.57 ± 0.79 4.57 ± 1.40 4.71 ± 1.70 4.43 ± 1.51 4.71 ± 1.25 Scent 4.57 ± 0.79 4.14 ± 1.77 4.71 ± 1.89 3.86 ± 2.19 4.29 ± 2.06 Organization 4.57 ± 0.79 5.14 ± 1.35 5.43 ± 0.79 5.14 ± 0.69 4.86 ± 0.69 Overall preference 4.43 ± 0.79 4.57 ± 1.27 5.14 ± 1.35 5.29 ± 1.38 5.14 ± 1.35

(2) Noodles with skim milk powder

Skim milk powder is powdered by removing fat from milk, concentrating and spray drying. Powdered skim milk powder is an inexpensive and powdery form that is easy to mix and has no special smell or odor. In particular, it is rich in protein and calcium, making it a suitable material to supplement those ingredients that are lacking in the elderly. Here, 0%, 2%, 4%, and 6% of skim milk powder (a Seoul milk product) was added to flour, and the quality characteristics were examined and sensory tests were performed. The photograph of the prepared prototype was as shown in FIG. 5 .

<Table 10> Quality characteristics of skim milk powder added

Item Raw noodles (0%) 2% 4% 6% Chromaticity before cooking L 77.0 76.7 77.2 77.7 a -4.4 -4.6 -4.6 -4.9 b 23.8 23.8 24.4 23.3 Chromaticity after cooking L 71.5 73.1 71.8 72.5 a -6.3 -6.0 -6.1 -6.7 b 17.0 18.2 18.3 17.7 Weight growth rate (%) 91.8 90.7 90.8 87.6 Volume increase rate (%) 118.2 117.4 110.6 118.7 Density before cooking (g / cm ³ ) 1.28 1.31 1.27 1.32 Density after cooking (g / cm ³ ) 1.13 1.15 1.15 1.13 PH of broth 6.1 6.3 6.4 6.6 Properties before cooking Robustness 5791 5432 5469 5959 Adhesion 0 0 0 0 Coherence 58 57 58 67 Elasticity 47 52 51 67 Sword 4120 4083 4608 5554 Properties after cooking Robustness 5791 5432 5469 5959 Adhesion -13 -20 -23 -45 Coherence 74 63 65 59 Elasticity 70 67 68 61 Sword 1929 1435 1734 1585

[Unit-Hardness: g / cm ² , Adhesiveness: g, Cohesiveness:%, Elasticity:%, Gumminess: g]

<Table 11> Sensory evaluation results of skim milk powder added

Item Raw noodles (0%) 2% 4% 6% Exterior 4.00 ± 0.00 5.38 ± 1.06 5.75 ± 1.04 6.25 ± 1.16 color 4.00 ± 0.00 5.25 ± 1.04 5.88 ± 0.64 6.25 ± 0.71 flavor 4.00 ± 0.00 4.50 ± 0.84 4.50 ± 0.84 5.00 ± 1.55 Scent 4.00 ± 0.00 4.63 ± 0.74 4.75 ± 0.89 5.13 ± 1.36 Organization 4.00 ± 0.00 4.63 ± 1.06 5.13 ± 1.36 4.75 ± 1.04 Overall preference 4.00 ± 0.00 5.00 ± 0.93 5.13 ± 1.13 5.25 ± 1.28

Among the cotton prototypes added with skim milk powder, cotton with 6% skim milk powder received the highest preference scores in appearance, color, taste, aroma and overall preference. In the texture, 4% added cotton was the best.

(3) Noodles with pine needle powder

Pine needles are a material that is dried and powdered pine leaves. According to the herbaceous tree, "Reproduction of pine needles, tumor disappears, hair is sprouting, comforting the five sheets to eat for a long time," he said. In addition, gastrointestinal disease, high blood pressure, stroke, neuralgia, insomnia, anemia, asthma is known to be effective. In particular, it is known to show an excellent effect on circulatory diseases such as heart disease and arteriosclerosis, and to be effective in preventing insomnia, headache, low back pain or cold, and bronchitis. Here, pine needle powder (Nonghyup) was replaced with 0.5%, 2.0%, 3.5%, and 5.0% of wheat flour, and the noodles were added to investigate the quality characteristics and sensory tests. The prototype produced was as shown in FIG. 6 .

<Table 12> Quality characteristics of noodle added pine needle powder

Item Raw noodles (0%) 0.5% 2.0% 3.5% 5.0% Chromaticity before cooking L 78.2 68.1 60.6 58.5 55.7 a 8.8 -3.1 -3.2 -3.8 -4.0 b 20.0 21.8 20.7 21.2 20.5 Chromaticity after cooking L 71.5 61.4 53.8 54.7 51.0 a 11.7 -4.0 -3.5 -3.7 -3.6 b 10.1 15.7 15.5 16.6 16.0 Weight growth rate (%) 82.4 82.5 74.8 81.4 80.4 Volume increase rate (%) 116.1 113.5 103.3 107.4 103.3 Density before cooking (g / cm ³ ) 1.33 1.30 1.30 1.26 1.30 Density after cooking (g / cm ³ ) 1.13 1.11 1.12 1.10 1.16 PH of broth 5.5 5.5 5.3 5.5 5.7 Properties before cooking Robustness 10953 15184 13979 15367 15522 Adhesion 0 0 0 0 0 Coherence 37 55 53 74 50 Elasticity 36 50 56 54 48 Sword 1619 4313 3008 6408 4621 Properties after cooking Robustness 4433 5513 4527 5612 6262 Adhesion -14 -18 -32 -104 -20 Coherence 72 59 42 57 49 Elasticity 70 56 52 53 51 Sword 1308 1731 960 2045 1683

[Unit-Hardness: g / cm ² , Adhesiveness: g, Cohesiveness:%, Elasticity:%, Gumminess: g]

<Table 13> Sensory evaluation results of cotton with pine needle powder

Item Raw noodles (0%) 0.5% 2.0% 3.5% 5.0% Exterior 4.00 ± 0.00 3.14 ± 0.69 3.86 ± 0.69 4.71 ± 0.95 5.43 ± 1.13 color 4.00 ± 0.00 3.14 ± 1.07 4.00 ± 1.29 4.86 ± 1.07 5.29 ± 1.11 flavor 4.00 ± 0.00 3.08 ± 0.84 3.60 ± 1.52 3.00 ± 0.71 3.00 ± 0.71 Scent 4.00 ± 0.00 3.71 ± 0.76 4.86 ± 1.21 4.57 ± 0.98 4.29 ± 1.38 Organization 4.00 ± 0.00 4.43 ± 0.98 4.71 ± 0.95 4.43 ± 1.72 4.00 ± 1.91 Overall preference 4.00 ± 0.00 4.29 ± 0.76 4.86 ± 1.07 4.00 ± 1.15 4.14 ± 1.68

In the sensory evaluation of cotton prototypes with pine needle powder, the preferences of each item were different. Appearance and color showed the highest preference of the sample with 5.0% pine needle powder, and the taste with 0.5% added, and the fragrance, texture, and overall preference of the sample with 2.0% added.

In other words, the green color of pine needles was more apparent in color and appearance, and the taste of the pine needles was not good for the added bitterness due to the rejection of bitterness. On the other hand, since the fragrance of pine needles is a relatively preferred fragrance, it showed the highest preference at the middle level of 2.0%. Taken together, these results suggest that pine needles should be added at a level of about 2.0%. However, it would be advantageous to add more pine needle powder if it could reduce the bitter taste of pine needles in the future.

< Example  3> Detailed Characterization of Noodles with Hemp Powder (Third)

Hemp powder (Gyeseonsik Co., Ltd.) was replaced with 0%, 1%, 2%, and 3% (I, II, III, IV) of raw wheat flour, and noodles were prepared. Was investigated ( FIG. 7 ).

1. Chromaticity Measurement

The results of measuring the chromaticity of the raw and cooked noodles prepared by adding hemp powder are shown in Table 14. The L value (brightness) of fresh noodles showed a tendency to decrease significantly as the amount of hemp powder increased, as the L value of the control sample, I, 78.00 and 74.45, respectively. There was no significant difference between samples I and II in a value (red), but samples III and IV showed significantly increased redness compared to the control. The values of a were all negative values and were in the range of green rather than red, and after cooking, the greenness became stronger. The b value (yellowness) was significantly lower in all three samples than in I. All b-values showed positive values in the range of yellow, and yellowness tended to decrease after cooking.

<Table 14> Color before and after cooking of Dioscorea japonica powder

Sample ^{1 )} Chromaticity L ^{2 )} a ^{3 )} b ^{4 )} Before cooking I 78.00 ± 0.88 ^{c5 )} -3.03 ± 0.23 ^a 25.85 ± 0.38 ^b Ⅱ 77.07 ± 1.64 ^bc -2.95 ± 0.39 ^a 24.35 ± 1.24 ^a Ⅲ 75.68 ± 1.49 ^ab -2.22 ± 0.40 ^b 24.32 ± 0.84 ^a Ⅳ 74.45 ± 0.50 ^a -1.62 ± 0.17 ^c 23.78 ± 0.75 ^a After cooking I 71.27 ± 1.08 ^{c * 6)} -5.53 ± 0.40 ^{a *} 18.53 ± 0.36 ^{c *} Ⅱ 68.87 ± 0.52 ^{b *} -5.23 ± 0.15 ^{b *} 17.37 ± 0.31 ^{b *} Ⅲ 67.48 ± 0.43 ^{a *} -4.57 ± 0.19 ^{c *} 16.28 ± 0.57 ^{a *} Ⅳ 67.08 ± 0.28 ^{a *} -4.05 ± 0.10 ^{d *} 16.28 ± 0.43 ^{a *}

¹⁾ Sample-I: Hemp powder 0%, II: 1%, III: 2%, IV: 3% alternative

²⁾ L: Brightness (white: + 100↔ 0 black)

³⁾ a: Redness (red: + 100↔ -80 green)

⁴⁾ b: yellowness (yellow: + 70↔ -80 blue)

⁵⁾ Different superscripts in each column indicate significant differences by Duncan's multiple range test (α = 0.05).

⁶⁾ ※ indicates that there is a significant difference between before and after cooking by paired samples T-test for the same hemp powder added samples.

L and b values of cooked noodles tended to be similar to those of raw noodles, indicating a significant decrease as the amount of hemp powder added, but there was no difference between III and IV. The value of a increased significantly between all four samples, which is similar to the experimental results of other papers.

Paired samples T-test was performed to investigate the effect of cooking process on the L, a, and b values of fresh and cooked noodles at the same concentration of hemp powder. As a result, the L, a, b values before and after cooking significantly decreased for each concentration of hemp powder, indicating that the cooking process itself affected L, a, and b values. The decrease in chromaticity of cooked noodles rather than raw noodles was thought to be due to the solids of noodles being eluted as broth during cooking.

2. Weight increase rate, volume increase rate and density

Table 15 shows the weight increase rate, the volume increase rate, and the density of noodles added with hemp powder. The weight increase rate of noodles according to cooking was not significantly different among I, II, and III samples, but the IV sample showed a high weight increase rate. The volume increase rate of I and II samples was significantly lower than that of III and IV samples, indicating that the addition of powder affects the volume of cooked noodles. The increase in weight was attributed to the fact that the starch and polysaccharides in the hemp powder absorbed more water during the cooking process, and the volume increase was attributed to the lower protein content in the noodles as more hemp powder was mixed. There was a significant difference in density according to the amount of hemp powder added between the noodles before cooking, but there was no significant difference between samples from 1.12 to 1.14.

<Table 15> Weight increase rate, volume increase rate, and density of cotton with hemp powder added

Sample ^{1 )} Weight growth rate (%) Volume increase rate (%) density Before cooking After cooking I 86.00 ± 1.65 ^{a2 )} 104.60 ± 0.00 ^a 1.23 ± 0.00 ^a 1.12 ± 0.01a ^{* 3)} Ⅱ 86.83 ± 0.99 ^a 104.67 ± 1.60 ^a 1.24 ± 0.01 ^ab 1.13 ± 0.01a ^* Ⅲ 86.70 ± 1.13 ^a 110.77 ± 3.87 ^b 1.29 ± 0.02 ^c 1.14 ± 0.02a ^* Ⅳ 92.67 ± 1.25 ^b 113.63 ± 2.53 ^b 1.26 ± 0.01 ^b 1.13 ± 0.01a ^*

¹⁾ Sample-I: Hemp powder 0%, II: 1%, III: 2%, IV: 3% alternative

²⁾ The different superscripts in each column indicate significant differences by Duncan's multiple range test (α = 0.05).

³⁾ ※ indicates that there is a significant difference between before and after cooking by paired samples T-test for the same hemp powder added samples.

3. pH and Turbidity Measurement of Broth

Table 16 shows the results of measuring the pH and turbidity of the soup among the noodles added with hemp powder. Both pH and turbidity of the broth increased significantly as the amount of hemp powder increased. The increase in turbidity was thought to be due to the increase in the amount of soluble substances eluted from the increased hemp powder.

Paired samples T-test showed a significant difference in the density of noodles before and after cooking for samples containing the same amount of hemp powder. In other words, the cooking process itself showed that the density of noodles was reduced regardless of the amount of hemp powder added. This is because the increase in volume is greater than the increase in weight due to the absorption of moisture during cooking of noodles.

<Table 16> pH and Turbidity of Noodles Added Hemp Powder

Sample ¹⁾ pH Turbidity of the broth (absorbance at 675 nm) I 6.94 ± 0.06 ^a2) 0.46 ± 0.01 ^a Ⅱ 7.25 ± 0.02 ^b 0.48 ± 0.01 ^b Ⅲ 7.39 ± 0.02 ^c 0.53 ± 0.01 ^c Ⅳ 7.49 ± 0.03 ^d 0.58 ± 0.01 ^d

¹⁾ Sample-I: Hemp powder 0%, II: 1%, III: 2%, IV: 3% alternative

²⁾ Different superscripts in each column indicate significant differences by Duncan's multiple range test (α = 0.05)

4. Property test

The physical properties of the noodles prepared by varying the amount of hemp powder added were shown in Table 17.

<Table 17> Properties of Cotton Added with Hemp Powder

Sample ^{1 )} Firmness (g / cm ² ) Adhesion (g) Coherence (%) Elasticity (%) Gum (g) Before cooking I 14770 ± 880 ^{c2 )} 0 ± 0 ^a 60.2 ± 9.7 ^a 52.8 ± 7.2 ^a 4360 ± 700 ^b Ⅱ 13350 ± 890 ^a 0 ± 0 ^a 55.8 ± 8.3 ^a 48.2 ± 5.2 ^b 3760 ± 520 ^a Ⅲ 13920 ± 640 ^ab 0 ± 0 ^a 55.9 ± 8.3 ^a 47.7 ± 3.4 ^b 4020 ± 420 ^ab Ⅳ 14690 ± 870 ^bc 0 ± 0 ^a 56.4 ± 8.9 ^a 48.9 ± 6.5 ^b 3860 ± 590 ^a After cooking I 5820 ± 520 ^{b * 3)} 18.6 ± 8.5 ^{ab *} 57.7 ± 11.8 ^b 55.9 ± 8.1 ^a 1380 ± 310 ^{b *} Ⅱ 4970 ± 510 ^{a *} 20.6 ± 8.1 ^{b *} 50.8 ± 13.5 ^b 46.0 ± 7.2 ^b 1240 ± 290 ^{b *} Ⅲ 5220 ± 230 ^{a *} 13.7 ± 8.5 ^{a *} 41.0 ± 7.9 ^{a *} 46.2 ± 5.9 ^b 1060 ± 220a ^* Ⅳ 5120 ± 550 ^{a *} 17.4 ± 7.4 ^{ab *} 40.4 ± 8.2 ^{a *} 45.1 ± 6.8 ^b 940 ± 220a ^*

¹⁾ Sample-I: Hemp powder 0%, II: 1%, III: 2%, IV: 3% alternative

²⁾ The different superscripts in each column indicate significant differences by Duncan's multiple range test (α = 0.05).

³⁾ ※ indicates that there is a significant difference between before and after cooking by paired samples T-test for the same hemp powder added samples.

The hardness, elasticity, and gumminess of raw noodles were the highest in the control group I. Cohesiveness, elasticity and gumminess of II, III, and IV samples added with hemp powder showed no significant difference. That is, the addition of hemp powder showed the effect of reducing the hardness, elasticity and gumminess of raw noodles. In the case of adhesiveness, all 0s were obtained regardless of the sample. This means that the noodle is sprinkled with starch so that the noodle does not stick together when the noodle is manufactured. Because it was not.

In cooked noodles, hardness and elasticity of sample I were the highest, and there was no significant difference in samples II, III, and IV. Numerically, as the hemp powder is added, it is not suitable to add excessive amount because it is easy to prepare the noodle which is inadequate due to weak hardness and elasticity. Cohesiveness and gumminess tended to decrease numerically as the amount of hemp powder added increased, so that samples III and IV decreased significantly compared to I and II, but significant differences between samples I and II and between III and IV, respectively. Did not look.

In the present invention, the adhesion is a property that is further generated while the starch existing on the surface of the noodle is removed during cooking and the starch in the raw material is gelatinized. Adhesion was the highest in sample II, but did not show a clear trend depending on the amount of hemp powder added.

As a result of paired samples T-test, hardness, adhesion, and gumability of pre- and post-cooking were significantly different for the same concentration of hemp powder. On the other hand, the cohesiveness of I and II samples was not significantly different before and after cooking, but was different in III and IV samples. Elasticity did not show a difference between before and after cooking in all the experimental groups, indicating that the cooking process did not change the elasticity of noodles.

5. Sensory test

Noodles to which hemp powder was added were subjected to the sensory test and the results are shown in Table 18. Although there were no significant differences in appearance, the sample I, the control group, was the most preferred, and the preference of each sample decreased as the amount of hemp powder added increased. The color I and II samples showed higher acceptability than the III and IV samples. In the case of flavor, there was no significant difference in all four samples, but contrary to appearance, only the evaluation score showed a tendency to improve the preference as the amount of hemp powder added increased. Taste was significantly higher in the experimental group containing hemp powder compared to the control, and sample III had the highest score of 4.81. In the texture, sample III was shown to be the most preferred at 5.03, while the control showed the lowest preference. The overall acceptability was significantly better than sample III with 5.03. This was thought to be because the sample III received a relatively good evaluation of the aroma, taste and texture. For this reason, it was judged that it is appropriate to substitute about 2.8% of hemp powder to flour for the preparation of noodles with hemp powder added.

<Table 18> Sensory evaluation of cotton added with hemp powder

Sample ^{1 )} Exterior color incense flavor Organization Overall preference I 4.44 ± 1.39 ^{a2 )} 4.91 ± 1.03 ^b 3.75 ± 0.84 ^a 4.00 ± 1.27 ^a 4.41 ± 1.13 ^ab 4.03 ± 0.95 ^a Ⅱ 4.34 ± 1.41 ^a 4.84 ± 1.11 ^b 3.84 ± 1.17 ^a 4.44 ± 1.13 ^ab 4.72 ± 1.02 ^ab 4.39 ± 1.14 ^a Ⅲ 4.09 ± 1.61 ^a 4.00 ± 1.30 ^a 4.09 ± 1.15 ^a 4.81 ± 1.33 ^b 5.03 ± 1.20 ^b 5.03 ± 1.56 ^b Ⅳ 3.91 ± 1.59 ^a 4.03 ± 1.69 ^a 4.22 ± 1.23 ^a 4.44 ± 1.29 ^ab 4.59 ± 1.04 ^a 4.42 ± 1.12 ^a

¹⁾ Sample-I: Hemp powder 0%, II: 1%, III: 2%, IV: 3% alternative

²⁾ The different superscripts in each column indicate significant differences by Duncan's multiple range test (α = 0.05).

The present invention relates to a novel functional cotton for the elderly and a manufacturing method thereof using a health functional food material. If cotton is developed with various functional materials as the main raw material, its demand will expand not only domestically but also globally due to its health functionality and various palatability. In addition, it is expected to create a new market by utilizing functional materials useful for promoting digestion, rejuvenation, and vitality for the elderly, and lead the domestic silver industry for the elderly population, which will increase in the future. . At the same time, the company is expected to grow significantly with revenue growth and generate new revenue by more than 20%.

1 shows a process for manufacturing a primary noodles prototype.

2 shows a photograph of a noodle prototype with powder material added.

Figure 3 shows a photograph of the noodle prototype with the liquid material added.

4 shows a photograph of a noodle prototype with a composite raw material added thereto.

5 shows a photograph of a noodle prototype with skim milk powder added.

Fig. 6 shows a photograph of the noodle prototype with pine needle powder added.

7 shows a photograph of a noodles sample with hemp powder added.

Claims (4)

Functionality for the elderly, comprising 65 to 85% by weight of flour, 0.5 to 2% by weight of refined salt, 0.5 to 2% by weight of hemp powder, 1 to 5% by weight of skim milk powder, and 10 to 30% by weight of water. if. According to claim 1, wherein the functional surface for the elderly further comprises any one or more components selected from the group consisting of curry powder, chlorella, colostrum powder, carrot juice, jeonseonbo solution, brown root concentrate, wild ginseng extract solution Functional cotton for the elderly. 60 to 80% by weight of flour, 0.5 to 2% by weight of refined salt, 0.5 to 2% by weight of hemp powder, 1 to 5% by weight of skim milk powder, 1 to 3% by weight of chlorella, 0.5 to 2% by weight of cyclic complement, Functional cotton for the elderly, characterized in that it comprises 2 to 4% by weight, 10 to 30% by weight water. Mixing raw materials of 65 to 85% by weight of wheat flour, 0.5 to 2% by weight of hemp powder, and 1 to 5% by weight of skim milk powder, based on the total blending weight; Kneading the mixture containing 0.5 to 2% by weight of tablet salt with respect to the total weight of the mixture at 10 to 30% by weight, based on the total weight of the mixture; Putting the dough into a rolling machine to form a noodle stand; And Rolling and forming the face band and the face line to produce a functional cotton for the elderly characterized in that it comprises a step.

Images