KR20140131617A - A method for the preparation of noodle containing Dendropanax morbifera and noodle prepared therefrom - Google Patents

Abstract

The present invention relates to a method for making noodles containing Dendropanax morbifera and the noodles made thereby, wherein the method comprises the steps of: collecting and washing leaves and stems of Dendropanax morbifera, and then cutting the leaves and stems into sizes of 1-5 mm (S1); adding 2-5% (v/v) of yeast to water at 40-50°C, and then adding the cut leaves and stems of Dendropanax morbifera, followed by fermentation for 24-48 hours in a shady place without sunlight (S2); mixing 85-95 wt% of the fermented liquid of Dendropanax morbifera with 2-6 wt% of Siberian Ginseng, 1-3 wt% of liquefied fructose, 1-3 wt% of Chinese bellflower root, and 1-3 wt% of Astragalus Membranaceus to prepare liquid of Dendropanax morbifera (S3); adding the prepared liquid of Dendropanax morbifera in an amount of 5-20 wt% based on the weight of noodle broth when the noodle broth is prepared (S4); and adding noodle stripes to the noodle broth mixed with the liquid of Dendropanax morbifera, and putting a garnish thereon, thereby obtaining noodles containing Dendropanax morbifera (S5). According to the method of the present invention, the bitter taste of Dendropanax morbifera, which has not been used until now as food due to the bitter taste and flavor despite useful efficacy, can be reduced by using the fermented liquid of Dendropanax morbifera, thereby making noodles containing Dendropanax morbifera, capable of maintaining inherent efficacy of Dendropanax morbifera while removing the repulsion of eating Dendropanax morbifera. Therefore, the noodles containing Dendropanax morbifera is expected to be very useful in the corresponding field.

Description

[0001] The present invention relates to a method for producing noodles containing yellowtail, and to a method for producing noodles containing the same,

The present invention relates to a method for producing noodles containing Hokutogi, and to noodles produced thereby. More specifically, the present invention relates to a method for reducing the bitterness of Hokutogi The present invention relates to a method for producing noodles containing Hokutogi, and noodles produced thereby.

Dendropanax morbifera is an evergreen tree belonging to Araliaceae, which can be seen in some parts of the southern coast of Korea, and when it bruises the bark of Huchilaceae, a small amount of yellowish fluid is secreted.

Hwangchil is a transparent natural paint that has been used in furniture, leather, cloth, metal, paper and so on since the Three Kingdoms period. Especially, wood crafts with yellow crust have the advantage of brightening the wood grain of the base, It has been widely used in woodworking.

In addition to its function as a paint, phthalocyanine is known to have some pharmacological effect. It is known that it is effective in the treatment of leprosy by eliminating yellow fever, yellow jaundice caused by alcohol, .

Therefore, because of its pharmacological effect, Huangchil is not only used as a medicine when it is separated from Huangchil but also it is easy to handle without causing skin allergy almost unlike lacquer, so it is widely used as a health food Can be utilized. Particularly, it is known that about 90% of the components of the ground wilt are sesquiterpene. The sesquiterpene is a compound having 15 carbon atoms and is classified into a non-ring ring, a monocyclic ring, a heterocyclic ring, a tricyclic ring, At this time, some substances of sesquiterpene are known to exhibit pharmacological action. However, some substances of sesquiterpene, which is the major component of the crude oil, are not only characteristic but also have a bitter taste. Due to the nature of this aroma and bitter taste, There is a problem.

On the other hand, noodles are flour, buckwheat flour, potato starch, kneaded, thinly sliced, sliced or thinly sliced from a noodle soup, boiled in broth, or as a generic term for food. Because noodles are relatively simple to manufacture and cook, they have a longer history than bread. In Korea, too, noodles have been made for a long time. Buckwheat noodles and wheat noodles have become special foods for birthdays and wedding ceremonies. This is a wish for a long life on the birthday, in connection with the long shape of the noodles.

Depending on the material, there are wheat noodles made from flour, soba noodles, macaroni, buckwheat noodles made from buckwheat flour, potato starch made from potato starch, etc., and the surface extracted by kneading is dried to a degree of 14 to 15% There are asbestos which cooks raw noodles which are made into a string shape, boiled noodles and then fried in oil or dried by hot wind to make starch alpha. There are a variety of ways to make it, such as thin cuts of kneaded dough with a thin knife, such as knife noodles, thinly pulled kneaded dough such as somen noodles or Chinese noodles, and strong pressure like macaroni.

Conventionally, as a method of using the Hwangchu tree having the above-described useful effects as an edible food, there has been generally used a method of adding Hwangchujang extract to tea, beverage or food. However, there is no known example of applying it to noodles, It is necessary to develop a noodle manufacturing method that can be utilized.

Accordingly, a technical problem to be solved by the present invention is to provide a method for manufacturing a noodle-containing noodle with a reduced bitterness of woody mildew, which is capable of maintaining the inherent efficacy of mildewwood while eliminating the feeling of rejection when edible.

Another object of the present invention is to provide noodle-containing noodles produced according to the above-described method.

In order to solve the above-mentioned technical problem, the present invention provides a method for producing a Japanese white noodle-containing noodle, comprising the steps of:

(S1) collecting leaves and stems of Hwigaejil, washing and cutting to 1 ~ 5mm size;

(S2) 2 to 5% (volume / volume) of yeast is added to water at 40 to 50 캜, and then the leaves and stems of the cut woodblock are added and fermented for 24 to 48 hours in a shade without sunshine step;

(S3) mixing the fermented yellowtail tree fermentation broth with 90 wt%, 4 wt% persimmon, 2 wt% liquid fructose, 2 wt% bellflower and 2 wt% sulfur,

(S4) adding the above-described whitening wood liquor in an amount of 10% by weight based on the weight of the noodle broth during the production of the noodle broth; And

(S5) adding noodle noodles to the noodle soup mixed with the nutmeg, and topping the soup noodle to obtain the nutmeg containing noodles.

According to another aspect of the present invention, there is provided a noodle-containing noodle prepared according to the above method.

As described above, according to the present invention, it is possible to reduce the bitter taste of Hwangchu-myeon by using a fermentation broth fermented with Hwangchu-myeon, which has not been used as food due to bitter taste and fragrance, Which can maintain the inherent efficacy of the nutrient-containing noodles. Therefore, it is expected that the Japanese whiteweed containing noodles can be very usefully used in the art as a functional stock.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
Fig. 1 is a flow chart schematically showing a process for producing a Japanese white nile containing noodles according to the present invention.

The nutmeg containing noodles of the present invention can be prepared according to a method comprising the steps of:

(S1) collecting leaves and stems of Hwigaejil, washing and cutting to 1 ~ 5mm size;

(S2) 2 to 5% (volume / volume) of yeast is added to water at 40 to 50 캜, and then the leaves and stems of the cut woodblock are added and fermented for 24 to 48 hours in a shade without sunshine step;

(S3) A mixture of 85% to 95% by weight of the fermented yellowtail tree fermentation broth, 2 to 6% by weight of caustic soda, 1 to 3% by weight of liquid fructose, 1 to 3% by weight of bellflower and 1 to 3% Producing;

(S4) adding the above-described whitening wood liquor in an amount of 5 to 20% by weight based on the weight of the noodle broth during the production of the noodle broth; And

(S5) adding noodle noodles to the noodle soup mixed with the nutmeg, and topping the soup noodle to obtain the nutmeg containing noodles.

The yeast is added to the water in an amount of 2 to 5% (vol / vol) in step (S2) of the method for producing the nutmeg containing noodles of the present invention, wherein when added in an amount of less than 2% (vol / vol) Wood fermentation effect can not be obtained, and addition in an amount exceeding 5% (volume / volume) is uneconomical in terms of cost effectiveness.

The fermentation time of the yeast is 24 to 48 hours. When the fermentation is performed for less than 24 hours, the yeast is not completely fermented.

Preferably, in the step (S3), the Hwigae liquorice comprises 90 wt% of the Hwangbok tree fermentation liquid, 4 wt% of Ganoderma lucidum, 2 wt% of liquid fructose, 2 wt% of borage and 2 wt% of Hwanggi.

The water-soluble polysaccharide that enhances the immunity of acanthocide B or D enhances the immune function and exerts an anti-inflammatory effect by BRM, thereby relieving stress. It is also effective in the treatment of prostate and vagina by Jinglingin. It prevents allergy, prevents obesity by gingko gingiva, and improves its function to make synergistic effect.

The liquid fructose supplements the bitter taste of the whole and helps to avoid the inconvenience of ingesting.

Said bellflower loosens the body, alleviates the symptoms of breathlessness, prevents the formation of blood clots by saponin, vitamin C, iron and phosphorus, has the effect of dissolving cholesterol, protects the liver, Lowering blood sugar levels, and excelling in the treatment of acne, to complement its functionalities in the nutrient solution of woody ginseng.

It is effective for women's diseases such as menstrual bleeding and uterine hemorrhage, restores the body's energy, helps to treat diarrhea, stabilizes the mind and body, It is able to complement its functionalities and to exert its synergistic effect on woody sap.

Preferably, in the step (S4), the sulfur dioxide is added in an amount of 10% by weight based on the weight of the broth.

The present invention provides a Japanese white noodle-containing noodle produced according to the above method.

As described above, according to the present invention, it is possible to reduce the bitter taste of Hwangchu-myeon by using a fermentation broth fermented with Hwangchu-myeon, which has not been used as food due to bitter taste and fragrance, Which can maintain the inherent efficacy of the nutrient-containing noodles. Therefore, it is expected that the Japanese whiteweed containing noodles can be very usefully used in the art.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 >

Leaves and stems of Hwangchujang were collected, washed and cut to a size of 1 to 5 mm. Then, 3% (vol / vol) of yeast was added to 45 ° C water, and then the leaves and stems of the cut woodworm were added and fermented for 36 hours in a shade without sunshine.

90% by weight of the fermented yellowtail, 2% by weight of liquid fructose, 2% by weight of fenugreek, and 2% by weight of fenugreek were mixed to prepare a Fusarium oxysaccharide fermentation broth.

Next, 10% by weight of Uruchu-koji fermentation broth was added to the broth to prepare noodle broth, and then the prepared noodles were added to the broth.

≪ Comparative Example 1 &

Except that the fermentation process using the yeast was not carried out.

≪ Test Example 1 >

The sensory evaluations of the noodle-containing noodles prepared in Example 1 and Comparative Example 1 were carried out. The sensory evaluation was carried out on a total of 10 points for flavor, fragrance, chewing sensation and overall acceptability of the noodle-containing noodles of 40 adult males. The results are shown in Table 1 below.

Example 1 Comparative Example 1 flavor 9.3 7.0 incense 9.6 6.0 Chewiness 8.9 8.3 Overall likelihood 9.3 7.2

As shown in Table 1, it can be seen that the bitter taste of the noodle-containing noodles prepared according to the present invention is removed, and the taste and aroma are improved, thereby increasing the overall preference. On the other hand, the noodles of Comparative Example 1, which had not undergone the fermentation process, were found to have a lower taste and flavor and a lower overall taste because the bitter taste was not removed.

As described above, according to the present invention, it is possible to reduce the bitter taste of Hwangchu-myeon by using a fermentation broth fermented with Hwangchu-myeon, which has not been used as food due to bitter taste and fragrance, Which can maintain the inherent efficacy of the nutrient-containing noodles. Therefore, it is expected that the Japanese whiteweed containing noodles can be very usefully used in the art.

Claims (10)

A method for producing a nori-containing noodle comprising the following steps:
(S1) collecting leaves and stems of Hwigaejil, washing and cutting to 1 ~ 5mm size;
(S2) 2 to 5% (volume / volume) of yeast is added to water at 40 to 50 캜, and then the leaves and stems of the cut woodblock are added and fermented for 24 to 48 hours in a shade without sunshine step; And
(S3) A mixture of 85% to 95% by weight of the fermented yellowtail tree fermentation broth, 2 to 6% by weight of caustic soda, 1 to 3% by weight of liquid fructose, 1 to 3% by weight of bellflower and 1 to 3% Producing;
(S4) adding the above-described whitening wood liquor in an amount of 5 to 20% by weight based on the weight of the noodle broth during the production of the noodle broth; And
(S5) adding noodle noodles to the noodle soup mixed with the nutmeg, and topping the soup noodle to obtain the nutmeg containing noodles. The method according to claim 1,
In step (S3), 90% by weight of the fermented green tea leaf extract and 4% by weight of the dried persimmon leaf are added. The method according to claim 1,
And 2% by weight of the liquid fructose is added in the step (S3). The method according to claim 1,
Wherein 2% by weight of the bellflower and 2% by weight of the sulfur are added in the step (S3). The method according to claim 1,
Wherein the step (S3) comprises adding 90 wt% of the fermented yellow poached leaf liquor, 4 wt% of the scallop, 2 wt% of the liquid fructose, 2 wt% of the bellflower, and 2 wt% of the sulfur. The method according to claim 1,
Wherein the sulfuric acid solution is added in an amount of 10% by weight based on the weight of the broth in step (S4). The method according to claim 1,
Wherein the temperature of the water in step (S2) is 45 < 0 > C. The method according to claim 1,
Wherein the yeast is added at 3% (vol / vol) in the step (S2). The method according to claim 1,
Wherein the fermentation time in step (S2) is 36 hours. 10. A method of producing a Japanese white noodle, comprising the steps of:

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