KR20120082612A - Making method of noodles comprising barley powder - Google Patents

Abstract

PURPOSE: A producing method of noodles containing green barley powder is provided to offer excellent nutrition and functionality of the noodles to users. CONSTITUTION: A producing method of noodles containing green barley powder comprises the following steps: mixing 100 parts of green barley powder by weight with 0.5-5 parts of salt by weight and 50-100 parts of purified water by weight, and kneading the mixture to obtain dough; and molding noodles using the dough. The green barley powder is obtained by adding 5-10 parts of gluten by weight and 1-5 parts of rubus coreanus mixture by weight to 100 parts of green barley powder by weight having the particle size of 400-550 meshes. The rubus coreanus mixture includes rubus coreanus powder and tangerine powder.

Description

Making method of noodles containing green barley powder {Making method of noodles comprising barley powder}

The present invention relates to a method for producing noodles comprising green barley powder, and more particularly, in a method for preparing noodles, 0.5-5 parts by weight of salt and 50-100 parts by weight of purified water are mixed and kneaded with respect to 100 parts by weight of green barley powder. Obtaining dough; It relates to a method for producing a noodle comprising blue barley powder comprising the step of making the dough and a noodle comprising the blue barley powder prepared by the same method.

Barley is one of the oldest crops cultivated by humans, and it is said that wild species were already cultivated about 7,000 to 10,000 BC, and from 3000 BC, ground breeds were found in the ruins of ancient African dynasties.

In Korea, bark barley, a type of six-barley barley that is believed to be from the 5th-6th century BC, was excavated from Yeoju-gun, Gyeonggi-do, and it is estimated that it came through ancient China. However, rice barley, which is less resistant to cold than barley, is believed to have passed through Japan.

The earliest record of barley was written in the Chinese gypsies, which corresponded to barley, and barley was set as one of the five grains, one of the five grains important to humans, in the New Agricultural Times around 2700 BC. If you consider from the viewpoint of 神農 時代, the history of cultivation is very old.

In recent years, the organization of raw foods that have not been processed from a histological point of view has changed rapidly over time and degrades organoleptic value, quality value, and added value. It is changing, and the change of tissue in food removes the inherent structure and structure of food and has the tissue characteristic as processed food. Therefore, the size of the processed object is very important in terms of processability improvement, drug delivery efficiency, pathological component extraction.

Conventional barley is considered to be one of the five grains to add to the rice intake of nutritional nutrients insufficient or simply used as ingredients added to confectionery, bread has been used extremely limited. Therefore, it is necessary to expand the field of application for barley, in particular, barley, which is the main material of the present invention, to be applied to more foods and applied to various foods containing barley.

Therefore, in the present invention, the green barley is powdered and applied to various foods in various ways with respect to the green barley powder having various particle sizes. It will be appreciated that the present invention is to provide a method for producing noodles comprising blue barley powder and noodles comprising blue barley powder prepared by the same method.

An object of the present invention is to provide a method for producing noodles comprising green barley powder.

Another object of the present invention to provide a noodle comprising the blue barley powder in the above.

The present invention provides a method for preparing noodles, comprising mixing 0.5 to 5 parts by weight of salt and 50 to 100 parts by weight of purified water with respect to 100 parts by weight of green barley powder to obtain a dough; It is possible to provide a method for producing noodles comprising blue barley powder comprising the step of making the dough.

The present invention can provide a noodle comprising blue barley powder prepared by the above-mentioned method.

Noodles containing the blue barley powder provided by the present invention includes a blue barley powder having excellent nutritional properties and can provide a noodle including a blue barley powder having excellent nutritional properties and excellent functionality.

1 is a photograph showing non-rice barley powder prepared in Experimental Example 1.
Figure 2 is a photograph showing the waxy barley powder prepared in Experimental Example 1.
Figure 3 is a photograph showing the noodles containing blue barley powder prepared in Example 1.
Figure 4 is a photograph showing the noodles containing green barley powder and bokbunja powder prepared in Example 2.
Figure 5 is a photograph showing the noodles containing green barley powder and citrus powder prepared in Example 3.

This invention shows the manufacturing method of the noodles containing blue barley powder.

The present invention provides a method for preparing noodles, comprising mixing 0.5 to 5 parts by weight of salt and 50 to 100 parts by weight of purified water with respect to 100 parts by weight of barley to obtain a dough; Represents a manufacturing method of noodles comprising blue barley powder comprising the step of making the dough.

In order to prepare noodles in the above, salt and purified water are added to the blue barley powder in an appropriate amount and kneaded to obtain a dough, and noodle can be prepared. At this time, 0.5 to 5 parts by weight of salt and 50 to 100 parts by weight of purified water with respect to 100 parts by weight of barley may be mixed and kneaded to prepare a noodle.

When the noodle is prepared in the above, the dough may be aged by aging under predetermined conditions and then noodle is prepared.

When the noodle is prepared in the above, the dough is aged within 48 hours at a temperature of 10 ° C. or less, preferably 6 to 48 hours at a temperature of 4 to 10 ° C., and then noodle is made 3.5 to 4.5 mm wide and 1.0 to 2.0 mm thick. Preferably, noodles having a width of 4 mm and a thickness of 1.5 mm or a longitudinal section having a circular shape and having a diameter of 1 to 5 mm and a length of 20 to 30 cm can be produced.

Blue barley powder may be mixed with gluten 5 to 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh).

Blue barley powder may be mixed with gluten 5 to 10 parts by weight based on 100 parts by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh).

In the above-mentioned barley powder is 1 to 99% by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh) and 1 to 99% by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh) to 100 parts by weight A mixture of 5 to 10 parts by weight of gluten can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh); A mixture of 1 to 5 parts by weight of bokbunja powder; may be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight relative to 100 parts by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh); A mixture of 1 to 5 parts by weight of bokbunja powder; may be used.

In the above-mentioned barley powder is 1 to 99% by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh) and 1 to 99% by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh) to 100 parts by weight Gluten 5 to 10 parts by weight; A mixture of 1 to 5 parts by weight of bokbunja powder; may be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh); Citrus fruit powder 1-5 parts by weight; may be used as a mixture.

Blue barley powder is the gluten 5 ~ 10 parts by weight relative to 100 parts by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh); Citrus fruit powder 1-5 parts by weight; may be used as a mixture.

In the above-mentioned barley powder is 1 to 99% by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh) and 1 to 99% by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh) to 100 parts by weight Gluten 5 to 10 parts by weight; Citrus fruit powder 1-5 parts by weight; may be used as a mixture.

Blue barley powder is the gluten 5 ~ 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh); 1-5 weight part of powder which mixed 1-99 weight% of bokbunja powder and 1-99 weight% of citrus fruits powder; can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight relative to 100 parts by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh); 1-5 weight part of powder which mixed 1-99 weight% of bokbunja powder and 1-99 weight% of citrus fruits powder; can be used.

In the above-mentioned barley powder is 1 to 99% by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh) and 1 to 99% by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh) to 100 parts by weight Gluten 5 to 10 parts by weight; 1-5 weight part of powder which mixed 1-99 weight% of bokbunja powder and 1-99 weight% of citrus fruits powder; can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh); What mixed 0.5-5 weight part of functional components can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight relative to 100 parts by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh); What mixed 0.5-5 weight part of functional components can be used.

In the above-mentioned barley powder is 1 to 99% by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh) and 1 to 99% by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh) to 100 parts by weight Gluten 5 to 10 parts by weight; What mixed 0.5-5 weight part of functional components can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh); 1-5 parts by weight of bokbunja powder; What mixed 0.5-5 weight part of functional components can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight relative to 100 parts by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh); 1-5 parts by weight of bokbunja powder; What mixed 0.5-5 weight part of functional components can be used.

In the above-mentioned barley powder is 1 to 99% by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh) and 1 to 99% by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh) to 100 parts by weight Gluten 5-10 parts by weight; 1-5 parts by weight of bokbunja powder; What mixed 0.5-5 weight part of functional components can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh); 1 to 5 parts by weight of citrus powder; What mixed 0.5-5 weight part of functional components can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight relative to 100 parts by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh); 1 to 5 parts by weight of citrus powder; What mixed 0.5-5 weight part of functional components can be used.

In the above-mentioned barley powder is 1 to 99% by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh) and 1 to 99% by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh) to 100 parts by weight Gluten 5 to 10 parts by weight; 1 to 5 parts by weight of citrus powder; What mixed 0.5-5 weight part of functional components can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh); 1 to 5 parts by weight of powder mixed with 1 to 99% by weight of bokbunja powder and 1 to 99% by weight of citrus fruit powder; What mixed 0.5-5 weight part of functional components can be used.

Blue barley powder is the gluten 5 ~ 10 parts by weight relative to 100 parts by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh); 1 to 5 parts by weight of powder mixed with 1 to 99% by weight of bokbunja powder and 1 to 99% by weight of citrus fruit powder; What mixed 0.5-5 weight part of functional components can be used.

In the above-mentioned barley powder is 1 to 99% by weight of the barley powder having a particle size of 400 ~ 550 mesh (mesh) and 1 to 99% by weight of non-rice barley powder having a particle size of 400 ~ 550 mesh (mesh) to 100 parts by weight Gluten 5 to 10 parts by weight; 1 to 5 parts by weight of powder mixed with 1 to 99% by weight of bokbunja powder and 1 to 99% by weight of citrus fruit powder; What mixed 0.5-5 weight part of functional components can be used.

The functional ingredient in the above may be used for the present powder.

As the functional ingredient, noni powder may be used.

In the above functional ingredient may be sesame leaf powder.

The functional ingredient in the above may be used pepper leaf powder.

In the functional component may be a mixed powder in which two or more kinds are mixed in the same weight ratio, respectively, from among the herbaceous powder, noni powder, sesame leaf powder, and pepper leaf powder.

In the functional ingredient powder, bokbunja powder, citrus powder can be used to pulverize each of the functional ingredients, bokbunja, citrus and water to be 400 ~ 550 mesh (mesh) after removing the foreign matter and washed with water and dried.

The bokbunja powder and citrus powder in the above can be used as a commercially available product.

The method for producing noodle containing blue barley powder of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for producing noodle containing blue barley powder under the above-mentioned conditions. .

The present invention includes a noodle comprising the blue barley powder prepared by the method for producing a noodle containing the above-mentioned blue barley powder.

Hereinafter, the content of the present invention will be described in detail through experimental examples, examples and test examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

<Experimental Example 1>

(1) wheat barley powder manufacturing

After removing the foreign matter, washed with water and then put the dried wheat barley in a pin mill for 24 hours at 25 ℃ to obtain an uncooked barley powder passed through 100 mesh.

The 100 mesh non-rice barley powder was put into a ball mill and milled for 72 hours to prepare non-rice barley powder, which is shown in FIG. 1.

(2) manufacturing of barley powder

After removing the foreign matter and washed with water and then dried for 24 hours at 25 ℃ in a pin mill and milled to obtain a fine barley powder passed through 100 mesh.

The 100 mesh of the barley powder was put into a ball mill and milled for 72 hours to prepare the barley powder, which is shown in FIG. 2.

(3) particle size analysis

The particle size of each of the (1) non-rice barley powder and the barley powder prepared in (2) was measured by using a particle size analyzer (CILAS 1064, France). The average particle size of the powder was expressed as 516.67 mesh, and the barley powder was measured to have a particle size of about 3 to 5% higher than that of uncooked barley (see Table 1).

Particle Size of Non-Wheat Barley Powder and Waxy Barley Powder powder Mesh Wheat Barley Powder (G7) 486.67 Waxy Powder (W7) 516.67

(4) Surface color choice

The change in chromaticity of the uncooked barley powder prepared in (1) and the waxy barley powder prepared in (2) was measured using a Colory meter (CR200. Minolta, Japan), and the L, a, and b values were measured. ΔE values were calculated. As a standard plate, a white plate having a value of L '= 94.87, a' =-0.58, and b '= 1.59 was used. All samples were repeatedly measured three times, and the average value was obtained by the following equation.

L: white (+ white? -Black), a: red (+ red? -Green), b: yellow (+ yellow? -Blue)

The chromaticity of the uncooked barley powder prepared in (1) and the waxy barley powder prepared in (2) are shown in Table 2 below. The L value of uncooked barley powder and waxy barley powder did not show any significant difference in all treatments. For the a value, the uncooked barley powder was measured higher than the uncooked barley powder, and the b value was higher than the uncooked barley powder. It became.

Chromaticity of Non-Wheat Barley Powder and Waxy Barley Powder Treatment Hunter's value Color difference
(ΔE) L a b Wheat Barley Powder (G7) 94.23 0.06 6.01 4.52 Waxy Powder (W7) 94.31 -0.49 7.43 5.86

(5) Water absorption index (WAI) and water dissolution index (WSI)

The water absorption index and the water solubility index for the non-rice barley powder prepared in (1) and the barley powder prepared in (2) were measured according to the following method.

2.5 g of the sample was dispersed in a centrifuge tube containing 40 mL of distilled water, left for 30 minutes with shaking every 10 minutes in an incubator, and then centrifuged at 400 rpm for 20 minutes.

The water absorption index (WAI) was calculated by measuring the weight of the submerged residue, and the supernatant was dried at 105 ℃ atmospheric pressure in a hot air dryer (HK-DO1000F, Korea Integrated Equipment Factory, Korea) and dried. The water solubility index (WSI) was calculated by calculating the amount of. At this time, WAI was represented by the moisture content contained in 1 g of the dry sample (see Formula (1)), and WSI was expressed as a percentage of the dissolved supernatant under the above conditions (see Formula (2)).

WAI = C / A ... Equation (1)

WSI = (B / A) x 100 ... Equation (2)

A: weight of initial sample (g)

B: weight of sample dissolved in supernatant after centrifugation (g)

C: weight of precipitate after centrifugation (g)

The water absorption index (WAI) and the water dissolution index (WSI) for the non-rice barley powder prepared in (1) and the barley powder prepared in (2) are shown in Table 3 below. The moisture absorption index of non-rice barley powder was 2.17, and the water absorption index was 2.37.

The water solubility index of the rice barley powder was 5.59, and the water solubility index of the waxy barley powder was 8.15. The water solubility index of the rice barley was about 2% higher than that of the rice barley. The increase in solubility is related to the stickiness of the final product and is reduced by amylose and fatty acid or free sugar complexes. Amylose imparts softness, viscoelasticity, regularity and stickiness, while amylopectin imparts a hard, swelling texture. That is, in the case of waxy barley, the water absorption index is analyzed to be high because the amylopectin content is significantly higher than that of uncooked barley.

Water Absorption Index and Water Solubility Index of Rice Barley Powder and Waxy Barley Powder Treatment Water Absorption Index (WAI) Water Dissolution Index (WSI) Wheat Barley Powder (G7) 2.17 5.59 Waxy Powder (W7) 2.37 8.15

Example 1 Preparation of Noodles (CT-N) by Adding Green Barley Powder

2 parts by weight of salt (Cheongwon, Daesang, Korea) and 65 parts by weight of purified water were mixed and kneaded to 100 parts by weight of green barley powder to obtain a dough.

The dough was aged for 24 hours at a temperature of 5 ℃ and then noodle to prepare a noodles 4mm wide, 1.5mm thick (see Fig. 3).

The blue barley powder is washed with water and dried after removing the foreign matter, and then dried by the pin mill and ball mill. A mixture of 7 parts by weight of gluten (Shinsong Food, South Korea) was used with respect to 100 parts by weight of barley powder mixed with 30% by weight of non-rice barley powder having a mesh of 400 mesh.

Example 2 Preparation of Noodles (B-N) by Adding Blue Barley Powder and Bokbunja Powder

2 parts by weight of salt (Cheongwon, Daesang, Korea) and 65 parts by weight of purified water were mixed and kneaded to 100 parts by weight of green barley powder to obtain a dough.

The dough was aged for 24 hours at a temperature of 5 ° C and then noodle to prepare noodles 4mm wide, 1.5mm thick (see Fig. 4).

The blue barley powder is washed with water and dried after removing the foreign matter, and then dried by the pin mill and ball mill. 7 parts by weight of gluten (Shinsong Food, Republic of Korea) based on 100 parts by weight of barley powder mixed with 30% by weight of non-glutinous barley powder having 400 mesh; A mixture of 2 parts by weight of bokbunja powder (Karunara, Korea) was used.

Example 3 Preparation of Noodles (C-N) by Adding Blue Barley Powder and Citrus Powder

2 parts by weight of salt and 65 parts by weight of purified water were mixed and kneaded with respect to 100 parts by weight of the mixture of 80% by weight green barley powder and 20% by weight of wheat flour to obtain a dough.

The dough was aged for 24 hours at a temperature of 5 ℃ and then noodle to prepare a noodles of 4mm in width, 1.5mm in thickness (see Figure 5).

The blue barley powder is washed with water and dried after removing the foreign matter, and then dried by the pin mill and ball mill. 7 parts by weight of gluten (Shinsong Food, Republic of Korea) based on 100 parts by weight of barley powder mixed with 30% by weight of non-glutinous barley powder having 400 mesh; A mixture of 2 parts by weight of citrus fruit powder (Karunara, Korea) was used.

&Lt; Test Example 1 >

The chromaticity of each noodle prepared in Examples 1 to 3 was measured and the results are shown in Table 4 below.

The change in chromaticity for each noodle prepared in Examples 1 to 3 was measured using a Colory meter (CR200. Minolta, Japan), L, a, b of the noodle dough of Examples 1 to 3 After measuring the value, the ΔE value was calculated. As a standard plate, a white plate having a value of L '= 94.87, a' =-0.58, and b '= 1.59 was used. All samples were repeatedly measured three times, and the average value was obtained by the following equation.

L: white (+ white? -Black), a: red (+ red? -Green), b: yellow (+ yellow? -Blue)

Noodles prepared by adding green barley powder in Example 1 (CT-N), noodles prepared by adding bokbunja powder in Example 2 (BN) and noodles prepared by adding citrus powder in Example 3 (CN) Raw surface chromaticity was measured and shown in Table 4 below.

Noodle Chromaticity of Examples 1 to 3 Item Hunter's Color difference (ΔE) L a b Example 1
(CT-N) 60.64 2.69 14.55 36.75 Example 2
(BN) 59.45 4.19 15.01 38.17 Example 3
(CN) 59.98 1.91 16.74 38.12

In Table 4, the L value was lowered as the bokbunja powder and citrus powder were added, but there was no significant difference, which was different from the results of the study that the L value decreased as the additive content was increased. This indicates that when the moisture is added to the barley powder, the L value is lowered and thus less influence by other additives is observed.

The a value was measured highest in the dough added with bokbunja powder, and the b value was measured highest in the dough added with citrus powder.

Test Example 2 Cooking Characteristics

The weight of the cooked noodles was first put 30g of raw noodles in 500mL of boiling water, cooked for 2 minutes, cooled and dried in flowing water for 30 seconds, then dried with a wire mesh for 3 minutes, and the weight of noodles was measured by subtracting water. (%) Was calculated as [(weight of cooked surface-weight of raw noodles) / weight of raw noodles] x100.

The volume of the cooking surface was measured by increasing the volume of water after putting the cooking surface into a 500 mL measuring cylinder filled with 300 mL of distilled water immediately after measuring the weight of the noodles. Volume increase rate (%) of cooking surface was computed as [(volume of cooking surface-volume of raw noodles) / volume of raw noodles] x100. The turbidity of the cooked broth was absorbed at 675 nm using a spectrophotometer after cooling the broth at room temperature.

The cooking characteristics of noodles are shown in Table 5 below. In the case of weight increase rate, the number of noodles of Example 2 including the bokbunja and the number of noodles of Example 3 including the tangerine was slightly increased compared to the noodles of Example 1, but there was no significant difference. Noodles were measured significantly lower. The turbidity of the broth, which indicates the degree of loss of solids during cooking, was highest in the noodle of Example 3 containing citrus fruits. This may be because citrus fruits interfere with the binding of barley starch and barley starch comes into the broth.

Cooking Characteristics of the Noodles of Examples 1 to 3 Item Cooking characteristics Weight increase rate (%) Volume increase rate (%) Turbidity Example 1
(CT-N) 29.78 63.32 0.0834 Example 2
(BN) 32.56 51.54 0.0607 Example 3
(CN) 30.67 56.94 0.0983

<Test Example 3> texture

The texture was measured using a texture analyzer, and the measurement conditions are shown in Table 6.

Raw noodles were averaged by measuring the hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness of the sample three times using TPA.

The measurement conditions of texture of raw and cooked surface are shown in Table 6 below, and the characteristics of texture are shown in Table 7 below. Noodles with added Bokbunja powder were measured low in both raw and cooked noodles, and adhesion, elasticity, cohesiveness, gumminess, and chewiness did not show significant differences among the samples. Adhesion, elasticity, and cohesion tended to increase in cooking, and gumminess and chewiness tended to decrease.

Texture measurement condition of the noodles of Examples 1 to 3 Item Measuring conditions Option T.P.A probe 2mm alumminum Pre test speed 5.0 mm / s Test speed 0.5 mm / s Post test speed 10.0 mm / s Strain 50% Trigger force Auto? 5.0g

Texture Characteristic of Noodles of Examples 1 to 3 Item Texture Hardness Adhesion Resilience Coherence Sword Chewiness cotton wool CT-N 64.30 -11,81 0.46 0.34 21.50 9.66 B-N 34.89 -3.03 0.27 0.46 18.16 5.48 C-N 59.81 -9.48 0.52 0.58 22.01 11.47 Cooking surface CT-N 5.20 -5.47 0.80 0.57 2.98 2.41 B-N 3.16 -1.56 0.65 0.58 1.69 1.10 C-N 5.19 -4.17 0.86 0.70 2.98 2.96

Test Example 4 Sensory Test

Using the noodles prepared in Examples 1 to 3 as experimental zones, the sensory evaluation of the noodles sold in the market (fresh water noodles, fresh water food, Korea) was measured and the results are shown in Table 8 below.

In the sensory test, 50g of raw noodles were cooked in 10-fold volume of water for 2 minutes, cooled in cold water for 30 seconds, and then drained and placed in a white paper cup.

The sensory test was conducted on 20 panelists (10 men and women each) with more than 3 years of sensory test experience in the food field.

Sensory Evaluation of Noodles and Control Noodles Prepared in Examples 1 to 3 Item Example 1 Example 2 Example 3 Control flavor 8.2 8.1 8.2 7.6 incense 7.9 7.8 7.8 7.3 color 7.8 8.2 7.9 7.4 Texture 8.2 7.8 7.7 7.5 Overall likelihood 8.2 8.0 8.0 7.5

* In the sensory test values such as taste, aroma, color, texture, and overall acceptability of the noodles prepared in Examples 1 to 3 in Table 8, the total scores of the panels were divided by the number of panels, and then the number of second. Rounding off, the higher the value, the better the sensory.

In Table 8, the noodles were cooked to evaluate color, aroma, taste, texture, and overall acceptability. In the case of cooked noodles, the noodles of Example 2 including bokbunja obtained the highest scores. The texture and overall acceptability score of the noodles containing blue barley powder prepared in Example 1 was the highest.

As a result of sensory test of Table 8, the noodle of Examples 1 to 3 prepared in the present invention generally had a score of 7.7 or more as a result of sensory test such as color, aroma, taste, texture, overall acceptability, and compared with the conventional noodle serving as a control. It was found that the sensory performance is excellent.

<Example 4>

2 parts by weight of salt and 65 parts by weight of purified water were mixed and kneaded with respect to 100 parts by weight of green barley powder to obtain a dough.

The dough was aged for 24 hours at a temperature of 5 ℃ and then noodle to prepare noodles 4mm wide, 1.5mm thick.

The blue barley powder is washed with water and dried after removing the foreign matter, and then dried by the pin mill and ball mill. 7 parts by weight of gluten (Shinsong Food, Republic of Korea) based on 100 parts by weight of barley powder mixed with 30% by weight of non-glutinous barley powder having 400 mesh; A mixture of 2 parts by weight of Bokbunja powder (Karunara, Korea) and 2 parts by weight of citrus fruit powder (Karunara, South Korea) was used.

<Example 5>

2 parts by weight of salt (Cheongwon, Daesang, Korea) and 65 parts by weight of purified water were mixed and kneaded with respect to 100 parts by weight of green barley powder to obtain a dough.

The dough was aged for 24 hours at a temperature of 5 ℃ and then noodle to prepare noodles 4mm wide, 1.5mm thick.

The blue barley powder is washed with water and dried after removing the foreign matter, and then dried by the pin mill and ball mill. 7 parts by weight of gluten (Shinsong Food, Republic of Korea) based on 100 parts by weight of barley powder mixed with 30% by weight of non-glutinous barley powder having 400 mesh; Bokbunja powder (Karunara, Korea) 2 parts by weight; What mixed 2.5 weight part of brown rice powder as a functional component was used.

<Example 6>

Noodles containing green barley powder were prepared in the same manner as in Example 5, except that noni powder was used instead of the vinegar powder as a functional ingredient.

&Lt; Example 7 >

Noodles containing green barley powder were prepared in the same manner as in Example 5 except that the sesame leaf powder was used instead of the herbaceous powder as the functional ingredient.

&Lt; Example 8 >

Noodles containing green barley powder were prepared in the same manner as in Example 5, except that pepper leaf powder was used instead of vinegar powder as a functional ingredient.

&Lt; Example 9 >

Noodles containing green barley powder were prepared in the same manner as in Example 5 except for using a mixed powder in which sesame leaf powder and red pepper leaf powder were mixed in a weight ratio of 1: 1 as a functional ingredient. It was.

&Lt; Example 10 >

2 parts by weight of salt (Cheongwon, Daesang, Korea) and 65 parts by weight of purified water were mixed and kneaded with respect to 100 parts by weight of green barley powder to obtain a dough.

The dough was aged for 24 hours at a temperature of 5 ℃ and then noodle to prepare noodles 4mm wide, 1.5mm thick.

The blue barley powder is washed with water and dried after removing the foreign matter, and then dried by the pin mill and ball mill. 7 parts by weight of gluten (Shinsong Food, Republic of Korea) based on 100 parts by weight of barley powder mixed with 30% by weight of non-glutinous barley powder having 400 mesh; 2 parts by weight of tangerine powder (Karunara, Korea); What mixed 2.5 weight part of brown rice powder as a functional component was used.

<Example 11>

Noodles containing green barley powder were prepared in the same manner as in Example 10, except that noni powder was used instead of the vinegar powder as a functional ingredient.

&Lt; Example 12 >

Noodles containing green barley powder were prepared in the same manner as in Example 10, except that sesame leaf powder was used instead of vinegar powder as a functional ingredient.

&Lt; Example 13 >

Noodles containing green barley powder were prepared in the same manner as in Example 10, except that red pepper powder was used instead of vinegar powder as a functional ingredient.

&Lt; Example 14 >

Noodles containing green barley powder were prepared in the same manner as in Example 10 except for using a mixed powder in which the sesame leaf powder and the pepper leaf powder were mixed in a weight ratio of 1: 1 as a functional ingredient. It was.

As described above, the present invention has been described with reference to preferred experimental examples, examples, and test examples, but a person skilled in the art should be aware of the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that various modifications and variations can be made to the invention.

The present invention includes a blue barley powder having excellent nutrition in the production of noodles, so that the consumer can be provided with noodles containing blue barley powder having excellent nutritional properties and excellent functionality.

In addition, the present invention can promote the consumption of green barley can contribute to increase the economic benefits to the barley farmers, barley cultivation area and barley-related industries, industrial availability.

Claims (4)

In the manufacturing method of noodles,
Mixing 0.5 to 5 parts by weight of salt and 50 to 100 parts by weight of purified water with respect to 100 parts by weight of green barley powder to obtain a dough;
Noodles comprising the green barley powder, characterized in that it comprises the step of making the dough. The method of claim 1,
Green barley powder is gluten 5 to 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 to 550 mesh; 1-5 parts by weight of any one or more powders selected from bokbunja powder and citrus powder,
Gluten 5 to 10 parts by weight relative to 100 parts by weight of non-rice barley powder having a particle size of 400 to 550 mesh; 1-5 parts by weight of any one or more powders selected from bokbunja powder and citrus powder,
Or 100% by weight of barley powder mixed with 1 to 99% by weight of barley powder having a particle size of 400 to 550 mesh and 1 to 99% by weight of non-rice barley powder having a particle size of 400 to 550 mesh. 10 parts by weight; Method for producing noodles comprising blue barley powder, characterized in that 1 to 5 parts by weight of any one or more powders selected from bokbunja powder, citrus powder. The method of claim 1,
Green barley powder is gluten 5 to 10 parts by weight based on 100 parts by weight of the barley powder having a particle size of 400 to 550 mesh; 1-5 parts by weight of any one or more powders selected from bokbunja powder and citrus powder; 0.5-5 parts by weight of any one or more functional ingredients selected from grass powder, noni powder, sesame leaf powder and red pepper leaf powder,
Gluten 5 to 10 parts by weight relative to 100 parts by weight of non-rice barley powder having a particle size of 400 to 550 mesh; 1-5 parts by weight of any one or more powders selected from bokbunja powder and citrus powder; 0.5-5 parts by weight of any one or more functional ingredients selected from grass powder, noni powder, sesame leaf powder and red pepper leaf powder,
Or 100% by weight of barley powder mixed with 1 to 99% by weight of barley powder having a particle size of 400 to 550 mesh and 1 to 99% by weight of non-rice barley powder having a particle size of 400 to 550 mesh. 10 parts by weight; 1-5 parts by weight of any one or more powders selected from bokbunja powder and citrus powder; Method of producing a noodle comprising blue barley powder, characterized in that the mixture of 0.5 to 5 parts by weight of any one or more functional ingredients selected from the grass powder, noni powder, sesame leaf powder, pepper leaf powder. Noodles comprising blue barley powder prepared by any one of claims 1 to 3.

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