KR20140006352A - Manufacturing method of functional noodle and functional noodle manufactured by the same - Google Patents

Abstract

The present invention relates to a manufacturing method of functional noodles and the functional noodles manufactured by the same, more specifically to: a manufacturing method of functional noodles which is obtained by kneading flour with extracts of puer tea leaves, Hovenia dulcis fruits, and avocado; and the functional noodles manufactured by the same. According to the manufacturing method of the functional noodles of the present invention, noodles containing abundant amount of functional materials can be produced by using extracts of puer tea leaves, Hovenia dulcis fruits, and avocado in a flour kneeding process, and the noodles obtained by the method has a high value as well-being food.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing functional noodles and functional noodles prepared therefrom. BACKGROUND OF THE INVENTION < RTI ID = 0.0 >

The present invention relates to a process for producing functional noodles and a functional noodle prepared therefrom, which comprises a functional noodle production process which is produced by kneading wheat flour with boar tea leaf, hoveno nuts and avocado, and functional noodles prepared by this process .

In recent years, various functional materials have been developed in response to consumers' preferences for various flavors and functional foods.

Among the functional materials, Baecha is obtained from bifidobacterium, which belongs to Theaceae , and is fermented mainly from the leafy larva native to Yunnan province, China. After the cotyledonous enzyme is destroyed, It is a tea that induces the reproduction of the microorganism and causes the fermentation to occur again. Vitamin, as well as caffeine, tannin, flavonoid, essential oil, etc., are contained in Boi tea (Yongju, etc., Pharmacology, Dongmyungsa, 189-190, 1981). It is traditionally known as a diabetic, obese, antioxidant, antihypertensive, cholesterol-lowering, and anti-ulcerative effect and is routinely consumed as a commercial vehicle.

The hinoki tree is also known as the azalea tree. Its height is 10 ~ 17m, the bark is black gray, and the small branch is brown-purple. When the fruit is ripe, the stem is thickened and rugged, it has a fragrant smell, it is sweet and it can be eaten, and it has the property of enhancing the taste of food. It is said that there is an effect of drinking alcohol on the main stem of the river, and the juice is said to release the nausea and stop the nausea. The ingredients of the Hovenia tree are beneficial to the human body such as fruit, roots, branches and leaves, glucose, malic acid, calcium, Furangurinin, hobenin, robe seed, Is known as a tree with a therapeutic effect.

On the other hand, avocados are also called crocodile vessels because of the rugged shells of crocodiles, and are originated in Mexico and South America. Flowers are bloomed in cones and cultivated mainly for edible purposes. The fruit is greenish brown, purplish black, round, elliptical or western-like shape, 10 ~ 15cm long, contains one seed and is very large. Flesh is buttery, soft and yellowish and has a unique scent. It is known as the most nutritious fruit, containing about 30% fat, a lot of carbohydrates and protein, and a high vitamin content. You can make sauces, use them as a cooking material for salads, eat bread or take avocado oil. More than 500 varieties have been developed and are divided into three branches: Guatemala, West Indies, and Mexico. It is planted in Central America and the West Indies, and is distributed widely in California and Florida. In recent years, there have been reports that avocados have antibacterial properties, and there is an attempt to use them as antibacterial agents.

Korean Patent Registration No. 10-0934755 Korean Registered Patent No. 10-1129803 Korean Patent Registration No. 10-0964863 Korean Patent Publication No. 10-1145327

A problem to be solved by the present invention is to provide a method for producing functional noodles by using viscose leaves, hornbills and avocado in the noodle process.

Another object of the present invention is to provide functional noodles prepared according to the process for producing functional noodles of the present invention.

In order to solve the above-mentioned problems, the present invention provides a method for producing noodles, comprising the steps of:

(a) the step of pouring the roasted leaves of boiled tea into boiled water;

(b) frying the roasted Hovenia nuts into boiled water to induce concern;

(c) the step of bringing the avocado fruit into the boiled water;

(d) mixing the results of steps (a), (b) and (c);

(e) adding flour, edible soda, and salt to the result of step (d), kneading and aging; And

(f) re-kneading and kneading the result of step (e).

In the step (e), coriander oil may be further added to the result of step (d) and kneaded.

The coriander oil can be extracted by steam distillation of Coriandrum sativum .

In order to solve the above problems, the present invention provides a noodle produced by the noodle making method of the present invention.

According to the functional noodle manufacturing method of the present invention, it is possible to produce a noodle containing a large amount of a functional substance by using a visa tea leaf, a hoveno noodle and an avocado water in a kneading process of a wheat flour, It has high value as a food.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention intend to make noodles using vodka leaves, hornbills and avocados in order to impart functionality to conventional noodles.

Accordingly, the present invention provides a process for producing noodles, characterized in that it comprises the following steps:

(a) the step of pouring the roasted leaves of boiled tea into boiled water;

(b) frying the roasted Hovenia nuts into boiled water to induce concern;

(c) the step of bringing the avocado fruit into the boiled water;

(d) mixing the results of steps (a), (b) and (c);

(e) adding flour, edible soda, and salt to the result of step (d), kneading and aging; And

(f) re-kneading and kneading the result of step (e).

The step (a) is the first step in the noodle making process of the present invention, in which boiled water is roasted.

Boi Cha is a kind of black tea that has started to be consumed by ethnic minorities in China. It was named Fulcha because it shipped cars from various provinces in the Fujian car market. Puyol tea is a tea made by using tea made from sun tea using Yunnan Leaf tea leaves, but it is also made into tea leaves of Sichuan province, Vietnam and Thailand due to lack of raw materials, It is also called.

Boi tea is characterized by long-lasting fragrance and disappearing taste. The color of the leaf is changed from pale red to yellowish color as time goes by. Bamboo shells are used for wrapping, which has the function of blocking moisture and filtering the odor. The shape is long tea, which is a leaf tea, long steamed tea, and various types of long tea are distributed in various places such as a bottle, a tram, a long car, a braking car, and others. It is known to have diabetes, obesity, antioxidant, antihypertensive, cholesterol-lowering and anti-ulcer effects.

It is preferable to use a pedestrian blade for use in the present invention. Roast the caster before putting it in boiled water. The roasting process removes the odor of the viscous tea, so that the viscous tea leaves are more likely to come into contact with the boiled water. The roasting process can be carried out according to a conventional car roasting process. As a preferable example, the roasting process can be carried out by adding boiling tea leaves to a boiled pan and heating the boiled tea so as not to burn.

Roasted viburnum leaves are added to the boiled water to raise concerns. Usually, about 100 g of vodka leaves per 1000 ml of boiled water is appropriate. Viscose leaves fed to the boiled water are preferably for 12 to 36 hours, preferably 24 hours. The water is kept fine and filtered, and the tea leaves are filtered and the filtered tea is stored until it is used in the dough.

The step (b) is a step of roasting the fruit of Hovenia dulcis, one of the functional ingredients of the present invention, and concentrating on the boiled water.

The hinoki is about 10m high, and the bark is dark gray and cracked and peeled vertically. Leaves are alternate phyllotaxis with wide ovate or elliptical shape. The front face of the leaf is green and has no hairs. The back side is light green and has no hairs on the veins. Fruits ripen from September to October, rounded and brownish. It is a deciduous broad-leaved arboreous tree and its origin is Korea, and it is widely distributed throughout the country. It is known that the fruits of Hovenia dulcis are effective for the detoxification, restoration of fatigue and vomiting.

The hovenous fruit used in the present invention is roasted before being added to the boiled water. The roasting process is to make the horned fruit better in boiled water. The roasting process can be carried out according to a conventional roasting process. As a preferable example, the roasting process can be carried out by adding Hovenia dulcis to a heat-resistant pan and heating to such an extent that it is not burned.

Roasted Hovenia nuts are added to the boiled water to raise concerns, usually about 100 grams of Hovenia nuts per 1000 ml of boiled water. The Hovenous Fruit fed into the boiled water preferably gives 12 to 36 hours, preferably 24 hours. The hunted water is filtered to remove the hunting fruit and the filtered water is kept until it is used in the dough.

The step (c) is a step of focusing on the boiled water of the avocado fruit which is one of the functional ingredients of the present invention.

Avocado fruit is greenish brown, purplish black, round, oval or western-like, 10 ~ 15cm long, contains one seed and is very large. Flesh is buttery, soft and yellowish and has a unique scent. It is known as the most nutritious fruit, containing about 30% fat, a lot of carbohydrates and protein, and a high vitamin content. In recent years, there have been reports that avocados have antibacterial properties, and there is an attempt to use them as antibacterial agents.

Since the avocado fruit used in the noodle making method of the present invention has antimicrobial activity for inhibiting the growth of various microorganisms, the noodle produced by the method of the present invention has an effect of improving preservability without addition of any preservative or preservative. In addition, the unique flavor of avocado further increases the flavor of noodles.

Avocado fruit is poured into boiled water and is concerned, usually about 100 grams of avocado fruit per 1,000 ml of boiled water. The avocado fruit fed into the boiled water is preferably for 12 to 36 hours, preferably 24 hours. Avocado leaves are filtered to remove the avocado fruit and the filtered water is kept until it is used in the dough.

The step (d) comprises mixing the roasted viscose leaf-roasted water of step (a) of the present invention, the roasted hunting fruit of step (b), and the water from which the avocado fruit of step (c) .

A mixture of the roasted viscose leaves, the roasted horned fruit juice and the avocado fruit juice is used in the kneading step of the next step (e).

At this time, the mixture of the roasted water of Boi tea leaves, the roasted hinoki juice, and the juice of the avocado juice can be used as it is in the kneading step of the next step (e), but preferably the following additional step It is possible. As a preferred embodiment, baked onions and baked garlic may be added to the mixture and boiled together before use in the next step (e).

Said step (e) comprises the step of mixing the roasted viscose leaves obtained from step (d) of the present invention with water, roasted hunting water and avocado fruit juice, or a mixture of roasted onion and baked garlic And adding flour, edible soda, and salt to the boiled water, and kneading it for noodles.

As a preferable example, baked onions and baked garlic are put into the mixture or the mixture, and 500 ml of boiled water is added with 1 g of wheat flour, preferably 1 g of gravy flour, 100 g of edible soda, and 50 g of salt.

When the kneaded mass is completed, the kneaded mass is subjected to a further aging process. As a preferable example, the kneaded mass may be put at room temperature for about 1 to 3 hours by wrapping the kneaded mass with a cloth or vinyl.

Step (f) is the final step of re-kneading and aging the aged dough mass from step (e) of the present invention.

The aged dough mass is once again hand-kneaded, which can further improve the texture of the noodles.

The re-kneaded mass can be molded into a suitable shape and then made into a napkin or by hand. Noodles can be produced for use such as noodles, noodles, fried noodles, bibimyeon, udon noodles, and cold noodles.

Meanwhile, in the kneading process of the step (e), a mixture of water roasted with the roasted bovine tea of the step (d), water roasted with the roasted hull fruit, and water extracted with the avocado fruit, or a mixture of the roasted onion and the baked garlic And add the coriander oil to the boiled water to knead it.

The coriander oil is a kind of phytochemical, and phytochemical is also referred to as a plant physiologically active nutrient or plant-derived nutrient. Phytochemical is a compound word of phyto, which means plant, and chemical, which means chemistry. It is also called plural in the sense that it encompasses all kinds of chemical substances contained in plants. It is a concept that refers to all the chemicals made from the roots and leaves of a plant. It interferes with the growth of plants that compete with itself in the plant itself, and protects the body from various microorganisms and insects.

The coriander oil of the present invention preferably has an antibacterial action. In one preferred embodiment, the coriander oil is preferably Coriandrum sativum .

Coriander oil can be prepared by steam distillation of coriander. The steam distillation method is a method of extracting an oil component from a plant conventionally used in the art, and detailed description is omitted here.

The noodles produced by the addition of the coriander oil have antimicrobial properties against various microorganisms, so that the preservability of the noodles can be improved. Thus, the addition of coriander oil during the noodle production process can improve the preservability of noodles without using various preservatives and preservatives known to be harmful to human body.

Coriander oil is prepared by adding 1 ~ 2 ml of coriander oil to 500 ml of boiled water with a mixture of roasted water of Boi tea leaves, a mixture of roasted hanwoo water and water from which avocado fruit is poured, or baked onions and grilled garlic Is preferably used. When the content is less than 1 ml, improvement of the preservability of the noodles can not be expected to be greatly improved. When the content is more than 2 ml, the flavor of the coriander plant itself becomes strong and the texture of the noodles is poor.

By the above-described method of producing noodles, noodles having the functionality of a viscose leaf and a hovenoe fruit and having food preservability of avocado fruit and coriander oil can be produced.

Accordingly, the present invention provides a noodle produced by the method of manufacturing noodles according to the present invention.

The noodles of the present invention may be used, for example, for the purposes of knife noodles, onion noodle, fried noodles, bibim noodles, udon noodles, cold noodles, and the like.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples are intended to illustrate the present invention in detail and the scope of the present invention is not limited to the scope of the following examples.

[ Example ]

Example  One

100g of boi tea leaves were roasted in a pan, and then put into 1000ml of boiled water to worry for a day. Next, the leaves were filtered and the leaves were covered with water.

In addition, 100g of Houttuynia chinensis was roasted in a pan, and then put into 1000ml of boiled water to worry for a day. Next, we squeezed out the fruit of the hornet and prepared only the water from which the fruit of the hornet was touched.

In addition, 100g of the cut avocado fruit was put into 1000ml of boiled water to worry for a day. Next, we squeezed out the avocado fruit and prepared only the water that had the avocado fruit.

The roasted viscose leaves prepared above, the roasted Hovenia dulcis, and the water from which the avocado fruit were respectively diced were mixed and 500 ml of the mixture was prepared. 1 kg of gravity flour, 100 g of edible soda and 50 g of salt were added and kneaded by hand to obtain a dough mass. The kneaded mass was wrapped in vinyl and aged at room temperature for 2 hours.

The aged dough was removed from the plastic, and after kneading by hand, the kneaded product was rolled into a long round, flattened and pressed into a face machine to prepare a thin face. After the surface was prepared, the noodles were naturally dried at room temperature.

Example  2

Noodles were prepared in the same manner as in Example 1, except that 1 ml of coriander oil was added to a mixture of roasted voicetail leaves, roasted hovenoe fruit and avocado fruit respectively.

Example  3

Noodles were prepared in the same manner as in Example 1, except that the kneaded noodles were prepared in a sieve machine and were not dried.

Example  4

Noodles were prepared in the same manner as in Example 2, except that knife noodles were prepared from a noodle machine and were not dried.

Comparative Example  One

Noodles were prepared in the same manner as in Example 1, except that the roasted vodka leaves and the roasted hovenous fruit were only kneaded without making water from which the avocado was extracted.

Comparative Example  2

Noodles were prepared in the same manner as in Comparative Example 1, except that the kneaded noodles were prepared in a noodle machine and were not dried.

Comparative Example  3

O solder sold in the market was used.

Comparative Example  4

The commercial noodles made by C company (no preservatives, refrigerated storage, 3 days of preservation) were used.

Experimental Example

1. Preference of noodles

Panelists were selected and the noodles of Example 1, Example 2, and Comparative Example 1 and Comparative Example 3 were prepared as a warm surface, and their overall preference was examined. Texture, incense, odor, general preference degree is evaluated by 1 to 5 points, and the average value is shown in Table 1 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 3 Texture 4.5 4.4 4.1 3.2 incense 4.4 4.5 4.0 2.8 Odor 1.2 1.6 1.3 2.1 Overall preference 4.2 4.0 3.4 3.2

2. Conservation Measurements

The cut noodles prepared in Examples 3, 4, and 2 and Comparative Example 4 were allowed to stand at room temperature for 1 day, 3 days, and 5 days, and then their appearance and smell were observed.

Example 3 Example 4 Comparative Example 2 Comparative Example 4 1 day
Exterior No change No change No change No change smell No change No change No change No change 3 days
Exterior No change No change Some spots Some spots smell No change No change A little bit A little bit 5 days
Exterior Some spots No change A lot of spots A lot of spots smell A little bit No change Cramped Cramped

Claims (4)

Noodles manufacturing method comprising the following steps:
(a) the step of pouring the roasted leaves of boiled tea into boiled water;
(b) frying the roasted Hovenia nuts into boiled water to induce concern;
(c) the step of bringing the avocado fruit into the boiled water;
(d) mixing the results of steps (a), (b) and (c);
(e) adding flour, edible soda, and salt to the result of step (d), kneading and aging; And
(f) re-kneading and kneading the result of step (e).
The method of claim 1,
In said step (e), further comprising adding coriander oil to the product of said step (d).
3. The method of claim 2,
The coriander oil is characterized in that the coriander sativum ( Coriander sativum ) is extracted by steam distillation.
Noodles produced by the method of any one of claims 1 to 3.