KR20120080312A - The functional noodles with dioscorea opposita and it's preparation - Google Patents

Abstract

PURPOSE: Functional noodles containing yam, and a producing method thereof are provided to maintain the chewy texture of the noodles, and to offer prevention and controlling effect on various kinds of diseases to eaters. CONSTITUTION: A producing method of functional noodles containing yam comprises the following steps: mixing 90-99.9wt% of flour or grain powder, and 0.1-10wt% of yam powder having the size of 10-100 meshes into a kneader for kneading a noodle mixture; mixing 95-99wt% of 20-40 deg C purified water and 1-5wt% of refined salt to obtain salt water; mixing 55-80wt% of noodle mixture and 20-45wt% of salt water in the kneader; maintaining the vacuum in the kneader in 300-700mmHg(60-460Torr), and vacuum kneading the mixture to obtain noodle dough; passing the noodle dough through a press roller to obtain noodle sheets; cutting the noodle sheets using a cutting device located on the end of the press roller to obtain the noodles; and drying the noodles in a drying chamber, and cutting the noodles in the desired size before packaging.

Description

Functional Noodles with Dioscorea opposita and It's Preparation}

The present invention relates to a functional noodle and a method of manufacturing the same, and more particularly, by adding a human-beneficial hemp to a favorite noodle that we enjoy, so that a general consumer can ingest a human-beneficial functional substance contained in the hemp naturally while eating noodles. One novel type of functional noodles containing hemp and a method of making the same.

In general, noodles are traditional foods that are prepared by mixing flour, buckwheat flour, potato flour, etc., with salt water, kneading in a mixer, and passing them through a roller several times to form a cotton pad, then cutting and drying them.

Noodles are evaluated by the quality of the quality, the texture of the surface when eaten, the color of the noodles themselves, and the quality varies greatly depending on the characteristics of the ingredients, the number of ingredients and the drying method.

Noodles are made by the unique properties of gluten (gluten) contained in flour, and the properties of noodles change greatly depending on the amount of flour and mixed powder.

In other words, the physical properties of noodles vary greatly depending on the composition of the composite meal, such as the mixing ratio of the flour mixture and the addition of other surface modifiers.

The section surface is made by kneading the flour to form a cotton strip having a certain thickness and width, and then finely slicing it using a cutting roll provided with ring or stamping. Since only one hopper or dough tray is connected per unit, most of the one-side forming process forms a cotton dough kneaded with the same composition by rolling only one type of dough mixed with the same composition.

The conventionally prepared noodles are generally white, which is an inherent color of wheat flour, and colored noodles have been produced in which some functional powders such as buckwheat flour and brown root powder are added. In recent years, the production of products that enhance the nutritional value of noodles by adding certain functional substances such as kelp powder, chlorella powder, and ginseng powder has been increasing due to the improvement of income and interest in health.

In addition, the evaluation of the appearance quality of cooked food is increasing with the development of cooking technology and the enhancement of the consumption tendency, and the preference for the unique texture of noodles is increasing. Increasingly, when noodles are mixed and cooked with physical properties.

In addition to the consumer's desire for taste, the demand for health-oriented food is steadily increasing, and green tea, noodles made with eggs, and kneading are also newly sold in traditional food noodles.

The general noodles prepared by such a known method is mainly composed of flour, buckwheat flour, potato powder, etc., so that the general consumers who like noodles, in addition to the inherent ingredients of flour, buckwheat flour, and potato flour, It had the disadvantage of not being able to consume beneficial functional ingredients.

Although Korea has many kinds of unique traditional foods that have been introduced for a long time, the situation has been neglected to sanitize the production of such traditional foods, to develop a manufacturing apparatus, or to scientifically prove and develop the effects on traditional foods.

Noodles that correspond to these traditional foods are also made of flour, buckwheat flour, potato flour, etc., so that the general consumer is limited to ingesting only carbohydrates corresponding to the unique ingredients of noodles.

Noodles are loved by caterers as simple foods that create a unique taste and a unique texture, but as described above, only the main ingredients are made of flour, buckwheat flour, potato flour, etc. The lack of nutrients will not be able to provide enough of the noodle's own texture and nutrients.

Therefore, various researches for improving the quality of noodles have been steadily progressed, but by using various natural health food materials that are effective for the human body to prepare the noodles, the functional aspects of the human body's physiological activity are improved while eating noodles that people enjoy eating. It is not possible to present a groundbreaking way to simultaneously improve the texture of noodles or improve the texture of noodles.

The present invention is a groundbreaking to improve the functional aspect of the biological activity or to improve the texture of the noodles at the same time by ingesting the ingredients of hemp naturally beneficial to the human body while ingesting noodles in order to continue to improve the quality of the noodles I would like to present a method.

-Korean Patent Application No. 10-2001-41394 (July 10, 2001) "Method of manufacturing noodle containing Goji berry powder and Phalanx hot water extract and its noodles" -Korea Patent Registration No. 10-380715 (2003. 4. 4) "Method of manufacturing bamboo leaf noodles" -Korean Patent No. 10-486793 (April 22, 2005) "Manufacturing method of noodles containing turmeric powder and noodles containing turmeric powder obtained by the method" -Korea Patent Registration No. 10-892762 (2009. 4. 2) "Method of manufacturing Ogapi noodles and Ogapi noodles prepared by the same"

The present invention was developed to solve the above conventional problems, the functional noodles containing hemp of the present invention and its manufacturing method,

The general consumer can ingest the functional hemp ingredient beneficial to the human body naturally contained in the noodle while ingesting the functional noodle of the present invention, improving the inherent physical properties of the noodle, and maintaining the chewy texture of the noodle at the same time. It is to provide a functional noodle and a method of manufacturing the same that can obtain a preventive and inhibitory effect.

Functional noodles containing hemp of the present invention in order to achieve the above object,

90-99.9 wt% of flour or grain flour and 0.1-10 wt% of hemp powder having a size of 10-100 mesh to prepare a noodle mixture 55-80 wt%;

20 to 45 wt% of brine prepared by adding 1 to 5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C,

Put into the kneader, while maintaining the vacuum in the kneader to 300 ~ 700㎜Hg (60 ~ 460 Torr) by performing a vacuum kneading to prepare a dough for noodles, the dough for noodles is passed through a rolling roller to give a surface of a predetermined thickness After manufacturing, functional noodle was manufactured by a well-known noodle manufacturing method.

In addition, the functional noodles manufacturing method containing the hemp of the present invention,

Preparing a noodle-making mixture by adding 90-99.9 wt% of wheat flour or wheat flour, 0.1-10 wt% of 10-100 mesh-sized hemp powder, to a kneader to prepare noodle;

Preparing brine by adding 1-5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C .;

55 ~ 80wt% of noodle-making mixture prepared in step 1 and 20 ~ 45wt% of brine prepared in step 2 were added to the kneader, and the vacuum was maintained while maintaining the vacuum degree in the kneader at 300-700 mmHg (60-460 Torr). Preparing dough for noodle dough;

Passing the dough for noodle prepared in the three step, through the rolling roller of the noodle manufacturing apparatus to produce a surface of a predetermined thickness;

Manufacturing cotton noodle by cutting the noodle stand to a desired standard by using a cutting machine installed at the end of the rolling roller of the noodle manufacturing apparatus; And

The noodle prepared in the above step, and hanged on a cotton pad and dried in a drying chamber, after drying to cut and package to a desired standard.

According to the functional noodle manufactured by the functional noodle manufacturing method containing the hemp of the present invention as described above,

General consumers can take the nutrients and functional natural ingredients that he has naturally while eating the functional noodles of the present invention has a very beneficial effect on human health.

In addition, while providing an excellent texture of chewy noodles to general consumers, it is also possible to further increase the preference of noodles.

In addition, various physical properties such as the viscoelasticity of the mixed dough for noodles, the luster and moisturizing properties of noodles are improved by the action of hemp, and the chewy texture of the noodles is kept constant while preventing various diseases. And effects on inhibition can also be obtained.

1 is a process chart showing a functional noodles manufacturing process of the present invention

Functional noodles containing the hemp of the present invention and its manufacturing method in order to achieve the above object,

Noodle mixture made by mixing 90 ~ 99.9wt% of flour or wheat flour (rice or grain form) with 0.1 ~ 10wt% of 10 ~ 100 mesh size Dioscorea opposita powder in a dough machine With -80 wt%;

20 to 45 wt% of brine prepared by adding 1 to 5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C,

Put dough into kneader and vacuum kneading while maintaining the degree of vacuum in the kneader at 300 ~ 700㎜Hg (60 ~ 460 Torr) to prepare a dough for noodles, and pass the noodles dough through a rolling roller After manufacturing, functional noodle was manufactured by a well-known noodle manufacturing method.

As is well known, flour and flour, the ingredients used in many foods, are grains or other edible, starchy, stiff seed plants.

In English, grain flour usually means flour unless otherwise noted. However, the ingredients of the grain flour are not only wheat, but also corn, rye, barley and rice.

Flour is used as the main ingredient of noodles and as the main ingredient of bread, a staple food in many countries, and contains a high percentage of starch made of polysaccharide carbohydrates.

Flour contains a protein called gluten, and when making dough out of flour, these gluten molecules bind together like a mesh to make the dough elastic. This allows small carbonate pores to be preserved in a stable structure, resulting in smooth tissue breads and cakes.

The roots of Dioscorea batatas are also thick roots deep in the ground, the stems are light purple, the leaves are opposite or alternate, pointed triangular, the bottom is hollow, and the edges are flat.

In addition to horses in Korea, Yam (D. japonica), D. tokoro, D. nipponica, D. tenuipes, D. quinqueloba, D. septemloba There is a back, and the Chinese round horse (D. bulbifera) is also growing in.

Of these, the yam root is removed by digging the roots of the yam and dried. Sansan is used as a branch or tonic in Chinese medicine. Sometimes the roots of plants other than yams are used as potions. The thick roots of the hemp varieties contain a lot of starch, which can be grilled or steamed and eaten raw.

The sugar of hemp is mainly met, and it is alkaline food in terms of mineral content, and it contains enzymes such as amylase, so it can be digested well, and when hemp is ground, it turns brown by the action of tyrosine. You can prevent it.

In oriental medicine, marga nourishment, Ikjeong (益 精), Bobby, Boheung, branch office (효능), etc. are said to be used for physical weakness, tuberculosis, pulmonary tuberculosis, purified water, oil well, enuresis, diabetes, etc.

In particular, it is said that it is a good food for autumn and hemp and deodeok are made of tuber roots to strengthen the intestines and boost their energy. In addition, heart disease, hemp and non-rice mixed with boiled porridge is said to be good.

In addition, since about 80% of starch is starch except water, there is no problem in developing various processed foods using it. There is no horse juice, horse porridge, etc. Eat better with eggs. It can also be cooked and eaten like sweet potatoes (Jinma), and it is also used for foods such as Mt.

On the other hand look at the efficacy of the hemp added in the present invention,

Healing the injuries, healing the five intestines and making them live (Chinese herbal medicine room), healing back pain, dizziness, healing the five intestines, eliminating heat (memory), and pushing the gods to improve sexual function (breast milk), and lack of planting. It has the effect of stabilizing the mind and improving the memory (Herbal medicinal herb).

The hemp powder used in the present invention is used after peeling and drying the raw horse skin, pulverizing and pulverizing the powder. As is well known, hemp is effective in nourishing, ripening, expectorant, branch, bovine, tonic, etc. It is widely used for treatment.

Accordingly, the present inventors have completed the present invention by confirming that it is possible to provide a method for preparing noodle added with hemp, which can be ingested with beneficial ingredients of the hemp as it prepares noodles.

Therefore, according to the functional noodle prepared by the noodle-containing noodle manufacturing method of the present invention, the general consumer can naturally ingest the beneficial ingredients to the human body contained in the hemp while the functional noodle of the present invention.

In addition, the functional noodles manufacturing method containing hemp according to an embodiment of the present invention,

Noodles are prepared by mixing 90 ~ 99.9wt% of flour or wheat flour (rice or grain form) and 0.1 ~ 10wt% of 10 ~ 100 mesh dioscorea opposita powder, which are main ingredients of noodles, Preparing a preparative mixture;

Preparing brine by adding 1-5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C .;

55 to 80 wt% of the noodle-making mixture prepared in step 1 and 20 to 45 wt% of the brine prepared in step 2 were added to the kneader, while maintaining the vacuum degree in the kneader at 300 to 700 mmHg (60 to 460 Torr). Preparing a dough for noodles by performing vacuum dough;

Passing the dough for noodle prepared in the step 3 through the rolling roller of the noodle manufacturing apparatus to produce a cotton pad of a predetermined thickness;

Manufacturing cotton noodle by cutting the noodle stand to a desired standard by using a cutting machine installed at the end of the rolling roller of the noodle manufacturing apparatus; And

Hanging the cotton ball prepared in the step on a cotton pad and dried in a drying room, characterized in that it comprises a step of cutting and packaging to a desired standard after drying.

Hereinafter, a detailed example of the functional noodle manufacturing method containing hemp for the completion of the present invention according to the processing order will be described as follows. Functional noodle manufacturing method of the present invention is completed through the following steps.

First step: preparing a mixture for making noodles

In order to make noodles, 90 ~ 99.9wt% of flour or wheat flour (rice or grain form) and 0.1 ~ 10wt% of dioscorea opposita powder of 10-100 mesh size are mixed in a dough. Prepare a mixture for making noodles.

Second step: preparing brine

1 to 5 wt% of purified salt was added to 95 to 99 wt% of purified water heated to 20 to 40 ° C. to prepare brine.

Third step: preparing a dough for noodles

In the kneader, 55 to 80 wt% of the noodle-making mixture prepared in step 1 and 20 to 45 wt% of brine prepared in the second step are added to the dough and then kneaded.

At this time, while maintaining the vacuum degree in the kneader to 300 ~ 700 mmHg (60 ~ 460 Torr) by performing a vacuum kneading to prepare a dough for noodles.

Fourth step: manufacturing the cotton stand

The dough for noodles prepared in step 3 is passed through a rolling roller of a noodle manufacturing apparatus to prepare a noodle stand having a predetermined thickness.

5th step: preparing noodle

Using a cutting machine installed at the end of the rolling roller of the noodle maker in the step produced in the above step, the noodle is cut to a desired standard to produce noodle.

Step 6: dry and pack the noodles

The cotton ball prepared in the above step is hanged on a cotton pad, dried in a drying chamber, and dried and cut into a desired standard.

Example 1

1. Preparing a mixture for making noodles

In the kneader, 196 Kg of wheat flour, which is the main ingredient of noodles, is added, and 8 Kg of hemp powder having a size of 30 mesh particles is added to prepare a mixture for making noodles.

2. Preparation of brine

To 992.5 Kg of purified water heated to 30 ° C., 7.5 Kg of purified salt was added and mixed to prepare brine.

3. Step of preparing a dough for noodles

Next, to 204Kg of the noodle production mixture prepared in step 1, 64Kg of brine prepared in the second step is added to the kneader, and then the stirrer is operated to make a dough.

At this time, the vacuum degree in the kneader is maintained at 660 mmHg (100 Torr), and vacuum kneading is performed to produce a kneaded product for a noodle.

4. Steps to manufacture cotton bar

The dough for noodles prepared in step 3 is passed through a rolling roller of a noodle manufacturing apparatus to prepare a noodle stand having a predetermined thickness.

 5. Steps to prepare noodle

The cotton ball manufactured in the above step is cut using a cutting machine installed at the end of the rolling roller of the noodle manufacturing apparatus to prepare a cotton ball.

6. Steps to dry and pack noodles

The cotton ball prepared in the above step is hanged on a cotton pad, dried in a drying chamber, and dried and cut into a desired standard.

[Experimental Example 1]

[Sensory test results]

The sensory test was carried out on 15 people, and the results of the sensory test are shown in the table below.

* 5-point = 5: very good, 4: good, 3: normal, 2: bad, 1: very bad

* Preference of noodles according to the amount of hemp powder

In the table, the conditions used for the preference test according to the hemp content were 7% salinity of brine, 35% hydrolyzate (200Kg of flour and 70Kg of hydrolyzate), and 100 Torr of vacuum, and the thickness of cotton was the same as that of the existing products. Noodle was prepared using.

* Preference of noodles according to the degree of vacuum during kneading

In the table, the conditions used for the preference test according to the degree of vacuum were 7% salinity of brine, 35% of hydrolysis (200Kg of flour, 70Kg of hydrolysis), 4% of hemp powder, and the thickness of cotton was the same as that of the existing products. Noodle was prepared using No22.

Functional noodles of the present invention prepared in the above step, even after drying and boiled showed a similar appearance and fragrance indistinguishable from the general cotton in color and aroma.

The tasting was performed with only boiled and washed noodles as the taste of individuals could be different due to seasoning.The higher the degree of vacuum, the higher the chewyness and texture, and the hemp content was 1 ~ 4%. There was no tea, but the texture and chewy decreased from 5% of hemp.

Functional noodles containing hemp according to the present invention and the manufacturing method as described above with reference to the illustrated drawings, but by the embodiments and drawings disclosed herein the present invention is not limited to this, the technical scope of the present invention It will be understood by those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as set forth in the claims.

Claims (2)

90-99.9 wt% of flour or grain flour and 0.1-10 wt% of hemp powder having a size of 10-100 mesh to prepare a noodle mixture 55-80 wt%;
20 to 45 wt% of brine prepared by adding 1 to 5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C,
Put into the kneader and vacuum kneading while maintaining the degree of vacuum in the kneader to 300 ~ 700㎜Hg (60 ~ 460 Torr) to prepare a dough for noodles, the dough for noodles is passed through a rolling roller and the surface of a predetermined thickness A functional noodle-containing noodle, characterized in that the functional noodle is produced by a known noodle-making method after the preparation.
Preparing a noodle-making mixture by adding 90-99.9 wt% of wheat flour or wheat flour, 0.1-10 wt% of 10-100 mesh-sized hemp powder, to a kneader to prepare noodle;
Preparing brine by adding 1-5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 ° C .;
55 ~ 80wt% of noodle-making mixture prepared in step 1 and 20 ~ 45wt% of brine prepared in step 2 were added to the kneader, and the vacuum was maintained while maintaining the vacuum degree in the kneader at 300-700 mmHg (60-460 Torr). Preparing dough for noodle dough;
Passing the dough for noodle prepared in the three step, through the rolling roller of the noodle manufacturing apparatus to produce a surface of a predetermined thickness;
Manufacturing the noodle yarn by cutting the noodle stand to a desired standard by using an extractor installed at the end of the rolling roller of the noodle-making apparatus; And
Functional noodles manufacturing method containing hemp characterized in that it comprises the step of drying the cotton ball prepared in the step, hang in a cotton pad in a drying room, and cut and packed to a desired standard after drying.

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