KR20140146475A

KR20140146475A - Making method for cold noodles containing allium hookeri and cold noodles containing allium hookeri

Info

Publication number: KR20140146475A
Application number: KR20130069269A
Authority: KR
Inventors: 강정흠
Original assignee: 강정흠
Priority date: 2013-06-17
Filing date: 2013-06-17
Publication date: 2014-12-26

Abstract

The present invention provides a manufacturing method of cold noodles containing Allium hookeri, which comprises (a) a cutting step of separating Allium hookeri into Allium hookeri leaves and Allium hookeri roots; an Allium hookeri leaf powder manufacturing step of manufacturing powder by drying the Allium hookeri leaves separated at the cutting step; an Allium hookeri root extract manufacturing step of manufacturing Allium hookeri root powder by drying the Allium hookeri roots separated at the cutting step, and leaching the Allium hookeri root powder; a kneading step of adding 2-5 weight% of Allium hookeri leaf powder, 1-2 weight% of Allium hookeri root extract, 63-70 weight% of wheat flour, 3-7 weight% of wheat starch, 3-7 weight% of refined salt to 18-19 weight% of water, firstly mixing and kneading at 85-85 rpm for 5-10 minutes, lowering the speed to 50-70 rpm, and secondly mixing and kneading for 5-10 minutes; and a cold noodle manufacturing step of cutting the kneading into the length of 50 cm, drying at 20-30°C for 3-5 hours, and cold-drying at 10-20°C for 24-36 hours.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a triple cold noodle, and a triple cold noodle prepared by the method.

More particularly, the present invention relates to a triple cold noodle produced by a method of manufacturing a triptych cold noodle, and more particularly, to a triple cold noodle produced by a method of manufacturing a triptych cold noodle, The present invention relates to a triangular cold noodle manufacturing method and a triple cold noodle manufactured by the manufacturing method.

The taste of cold noodles has already recorded many flavors in many places. In the literature of Dongguk Sensei in the late Joseon Dynasty, it is recorded that cold noodles are mixed with soba noodles and mushroom noodles, and mixed with pork. In the northern winter season, It is said that the poison buried in the ground awakens and drowns Dongchimi and eats noodles in the ondol.

Today, cold noodles have changed into foods to be eaten mainly during the hot summer season. In general, they have been developed into foods that are made up of wheat flour or buckwheat flour as a main ingredient and added with specialized ingredients such as mugwort, 칡, kite, plum, seaweed and sea tangle.

Recently, a method of manufacturing cold noodle using a specialized material has been developed in connection with the change of cold noodle. Typically, Korean Patent Registration No. 10-0563446 discloses a method of manufacturing cold noodle using lotus root and lotus leaf I am suggesting.

This is a method of producing cold noodles by mixing extracted noodles and dried noodles with concentrated nutrient concentrate extracts, and mixing frozen noodle juices obtained by squeezing root noodles and dried noodles with ordinary cold noodles. It is a well-known technology characterized by providing a unique color of flavor, fragrance and pink to the cold noodles.

However, this known technology has a problem that the nutrients of Lotus root and Yeonbyeo are destroyed because the root and leaf are heated to 80 ~ 100 ℃ in order to obtain the concentrated extract.

In addition, Korean Patent No. 10-0363561 discloses a method for producing a cheongmyeong chamber, which comprises drying the cheongmyeong chamber, pulverizing the mixture into a powder, kneading the mixture with general cold surface material, heating the cake at 110 캜 using a heat aging machine, And then rapidly freezing it at a temperature of -20 DEG C or less. This is because when the finished cold noodle is exposed to room temperature for a long time, it is proliferated and it is harmful to health. To prevent this, the dough is heated and matured at 110 ° C, the cotton is pulled out and the pulled cotton is naturally dried within 1 hour, Freezing at a temperature of 20 ° C or lower.

BACKGROUND ART [0002] The background art of the present invention is disclosed in Korean Patent Registration No. 10-0918319 (published on September 18, 2009, entitled " Strawberry Cold Noodle Manufacturing Method ").

Generally, cold noodle manufacturing method emphasizes only the functional aspects without properly imparting the characteristics of the natural noodles. In order to exhibit the unique flavor and taste of each noodle, most of them use edible but chemical flavor and coloring agent. There are problems that cause harmful results.

Therefore, there is a need for improvement.

It is an object of the present invention to provide a method for manufacturing a triangular cold noodle showing effects such as anti-cancer action, blood circulation, acceleration of bowel movement, improvement of diabetic symptoms, mitigation of atopic dermatitis and skin aging, and a trifoliate cold noodle prepared by the method.

(A) a cutting step of separating a triangle into a triangular leaf and a triangular root; (b) drying the trifoliate leaves separated in the cutting step to produce a powder; (c) Example of Cutting Step The step of preparing a triple root extract to produce a triple root powder by drying the separated triple root and extracting the triple root powder to produce an extract; (d) 2 to 5% by weight of the trifoliate powder, 1-2% by weight of the triple root extract, 63-70% by weight of wheat flour, 3-7% by weight of wheat starch, 3-7% %, Mix at 85-95 rpm for 5-10 minutes, then lower the speed to 50-70 rpm, and knead for 2 to 5 minutes for kneading; And (e) drying the dough at a length of about 50 cm, drying at a temperature of 20 to 30 캜 for 3 to 5 hours, and then cooling and drying at a temperature of 10 to 20 캜 for 24 to 36 hours. .

In the step (b) of the present invention, the trifoliate leaves are placed in a thickener, heated at a steam pressure of 95 kgf / cm 2 for 45 seconds, cooled by cold air drying for 1 minute, placed in a bath and dried at 90 ° C for 18 minutes The leaves were placed in the oven and rubbed for 7 minutes. The leaves were placed in a heavy oil pan and dried at a hot air temperature of 36 ° C for 25 minutes. The leaves were placed in a reconstitution machine and reconstituted with hot air at 45 ° C for 20 minutes. , Dried by hot air at 70 DEG C for 15 minutes, pulverized at 90 DEG C for 30 minutes, and pulverized to 200 mesh using high-speed air.

In the step (c) of the present invention, the root roots are placed in a steamer and heated at a steam pressure of 95 kgf / cm 2 for 45 seconds, cooled by cold air drying for 1 minute, The roots were then placed in an oven and rubbed for 7 minutes. The roots were placed in a heavy oil oven and dried at a hot air temperature of 36 ° C for 25 minutes. The root roots were placed in a reconstructor and rebuilt with hot air at 45 ° C for 20 minutes. Dried at 70 ° C for 15 minutes, dried at 90 ° C for 30 minutes, pulverized to a particle size of 200 mesh using high-speed air to prepare a triangular root powder, By weight of water and 0.2% by weight of water.

Further, the present invention relates to a method for producing a three-component plant, comprising the steps of: (a) (b) drying the trifoliate leaves separated in the cutting step to produce a powder; (c) Example of Cutting Step The step of preparing a triple root extract to produce a triple root powder by drying the separated triple root and extracting the triple root powder to produce an extract; (d) 2 to 5% by weight of the trifoliate powder, 1-2% by weight of the triple root extract, 63-70% by weight of wheat flour, 3-7% by weight of wheat starch, 3-7% %, Mix at 85-95 rpm for 5-10 minutes, then lower the speed to 50-70 rpm, and knead for 2 to 5 minutes for kneading; And (e) drying the dough at a length of about 50 cm, drying at a temperature of 20 to 30 캜 for 3 to 5 hours, and then cooling and drying at a temperature of 10 to 20 캜 for 24 to 36 hours. Which is characterized in that it is manufactured by a method for manufacturing a triplex cold noodle.

The triangular cold noodle prepared by the method of manufacturing a triptych cold noodle according to the present invention and the trifoliating cold noodle produced by the manufacturing method according to the present invention can be used as a cold noodle containing a triptych exhibiting the effects of anti-cancer action, blood circulation action, stimulation of bowel movement, diabetic symptom improvement, It can be manufactured, so you can take advantage of the hot, cold, cold surface to overcome the heat, resolve the meal, and maintain the health of the human body.

Hereinafter, a method of manufacturing a trickle cold surface according to the present invention and a trickle cold surface manufactured by the method will be described with reference to the accompanying drawings.

In this process, the thicknesses of the lines and the sizes of the components shown in the drawings may be exaggerated for clarity and convenience of explanation.

In addition, the terms described below are terms defined in consideration of the functions of the present invention, which may vary depending on the intention or custom of the user, the operator.

Therefore, definitions of these terms should be made based on the contents throughout this specification.

(1) the step of preparing the triangular leaf powder

After separating the leaves into leaves and roots, the leaves were washed and finely chopped. The leaves were placed in a steamer, steamed at a steam pressure of 95 kgf / cm 2 for 45 seconds, cooled by cold air drying for 1 minute, It was bred for 18 minutes at a hot air temperature of 90 ° C. The leaves of the trifoliate, which had been well shaped and dehydrated, were put in the oven and rubbed for 7 minutes. The well-cut trifoliate leaves were weighed in a heavy oil oven at a hot air temperature of 36 ° C for 25 minutes, The leaves were reconstituted with a hot air of 45 ° C for 20 minutes, dried in hot air at 60 ° C for 20 minutes and at 70 ° C for 15 minutes with hot air for 35 minutes. After drying at 90 ° C for 30 minutes, The triangular leaf powder is prepared so as to have a particle size of 200 mesh by an air grinding method.

(2) Preparation stage of tuberous root extract

The roots were washed and finely chopped. The roots were then placed in a steamer, steamed at a steam pressure of 95 kgf / cm 2 for 45 seconds, cooled by cold air drying for 1 minute, and the roots were placed in a coarse pan and heated at 90 ° C for 18 minutes , Shaped and dehydrated wells were placed in a retention tank and rubbed for 7 minutes. The well-grounded tubers were placed in a heavy oil pan, heated for 24 hours at a hot air temperature of 36 ° C, and shaped and colored pigments were placed in a reconstitution machine. Dried in hot air for 20 minutes at 60 ° C for 20 minutes and then for 15 minutes at 70 ° C for 35 minutes, dried at 90 ° C for 30 minutes in a desiccator, and then pulverized using a high- A triple root powder is prepared to be a mesh.

After adding 0.2% by weight of water-soluble triacylglycerol root powder prepared by the above-described method to water at 100 ° C, the triple root root extract is prepared for 2 minutes.

(3) Dough stage

3 to 7% by weight of wheat starch, 3 to 7% by weight of purified salt, 2 to 5% by weight of the above-mentioned trifoliate powder, 18 to 19% by weight of water, Into a kneader, primary mixing and kneading at 85-95 rpm for 5-10 minutes, then slowing down to 50-70 rpm and secondary mixing and kneading for 5-10 minutes. According to the present invention, 18.5% of water was added to a mixture of 67% of wheat flour, 5% of wheat starch, 3% of trifoliate leaf powder, 1.5% of tuberose root extract and 5% of purified salt, and the mixture was kneaded for 7 minutes at 90 rpm , It was confirmed that the second kneading for 5 minutes at 60 rpm was the best.

(4) Step of Cold Noodle Manufacturing

The dough obtained by the above-described production method is placed in a usual cold-making machine and cut to a length of about 50 cm. It is dried at 20-30 ℃ for 3-5 hours and then cooled and dried at 10-20 ℃ for 24-36 hours. According to the present invention, it was found that the dough was inserted into an extruder for a cold-front, cut to a length of 50 cm, dried in a drying zone at 25 ° C for 4 hours, and cooled and dried at 17 ° C for 30 hours.

The trifoliate cold noodles, which have been completed through the above-described manufacturing process, exhibit excellent palatability and physiologically active ingredients such as color, flavor, fragrance, texture and the like. And nutrient destruction is minimized, and taste, aroma, and color are excellent.

Particularly, when the trifoliate cold noodle is prepared by the above-described manufacturing method, the activity of the enzyme causing browning is inhibited, so that the color does not become pink or brown but keeps a clear green color.

Therefore, the trifoliate cold noodles made by the above-mentioned manufacturing process appear not as pink but as bright green.

The method of the present invention for producing a triangular cold noodle is a manufacturing method with high economic efficiency and high productivity. Since the operation conditions of the pre-manufacturing process are always kept constant and are not affected by external factors, it is very hygienic and the quality can be kept constant .

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and experimental examples. However, the present invention is not limited by these examples, comparative examples and experimental examples, .

[Example 1]

The trichomes were cut into three-leaf and three-leaf roots, and 100 kg of trifoliate leaves were cut into 2 × 1 cm size by a cutter, and then washed by passing through a filter to remove foreign substances. The clean trifoliate was steamed at a steam pressure of 95 kgf / cm 2 for 45 seconds It was cooled by cold air drying for one minute. The larvae of the trifoliates were boiled for 18 minutes at a hot air temperature of 90 ° C, and then shaped and dehydrated trifoliates were weighed for 7 minutes. Then, they were weighed at a hot air temperature of 36 ° C for 25 minutes. The shape and color of the leaves were reconstructed for 20 minutes by blowing foreign matter and powder with hot air at 45 ℃ in the reconstructing machine. The dried leaves were dried with hot air for 20 minutes at 60 ℃ and 15 minutes at 70 ℃. Lt; 0 > C for 30 minutes and then pulverized to a particle size of 200 mesh or less to obtain 32 kg of triangular leaf powder.

[Example 2]

100kg of triangular root was cut into a size of 2x1cm by a cutting machine, and then passed through a filter to wash out foreign matter. The clean triplex root was steamed at a steam pressure of 95 kgf / cm2 for 45 seconds and then cooled for one minute by cold air drying. The larvae were boiled for 18 minutes at a hot air temperature of 90 ℃ for 24 hours. The roots were well shaped and dehydrated for 7 minutes. The roots of shape and color were reconstructed by blowing foreign matter and powder with hot air at 45 ℃ in a reconstructing machine and reconstituted for 20 minutes and dried with hot air at 60 ℃ for 20 minutes and 70 ℃ for 15 minutes. C for 30 minutes, and then pulverized to have a particle size of 200 mesh or less to obtain 32 kg of a root powder.

20 g of triangular root powder was added to 10 L of water at 100 캜, and then 10 L of the triple root root extract was obtained for 2 minutes.

[Example 3]

63 kg of wheat flour, 7 kg of wheat starch, 7 kg of refined salt, 2 kg of trifoliate leaf powder, 2 L of tuberose root extract and 19 L of water were mixed, kneaded at 85 rpm for 10 minutes and then kneaded at 50 rpm for 10 minutes. The resulting dough was cut into a length of 50 cm and then dried at a temperature of 20 ° C for 5 hours and then cooled and dried at a temperature of 10 ° C for 36 hours to prepare a cold surface.

[Example 4]

70 kg of wheat flour, 3 kg of wheat starch, 3 kg of refined salt, 5 kg of triangular leaf powder, 1 L of triple root extract and 18 L of water were mixed, kneaded at 95 rpm for 5 minutes, and then kneaded at 70 rpm for 5 minutes. The resulting dough was placed in an extruder for cold-working, cut into a length of 50 cm, dried at a temperature of 30 ° C for 3 hours, and then cooled and dried at a temperature of 20 ° C for 24 hours.

[Example 5]

5 kg of wheat starch, 5 kg of wheat starch, 5 kg of triple salt, 3 kg of triangular leaf powder, 1.5 L of triple root extract and 18.5 L of water were mixed and kneaded at 90 rpm for 7 minutes and then kneaded at 60 rpm for 5 minutes. The resulting dough was cut into a length of 50 cm and then dried at a temperature of 25 ° C for 4 hours and then cooled and dried at a temperature of 17 ° C for 30 hours to prepare a cold surface.

[Comparative Example 1]

A mixture of 77 kg of wheat flour, 1.5 kg of wheat starch, 1.5 kg of tablets, 1 kg of trifoliate leaf powder, 0.5 L of triple root extract and 18.5 L of water were mixed and kneaded at 85 rpm for 5 minutes and then kneaded at 50 rpm for 5 minutes . The resulting dough was placed in a cold-water extruder, cut to a length of 50 cm, dried at a temperature of 20 ° C for 3 hours, and then cooled and dried at a temperature of 10 ° C for 24 hours to prepare a cold-rolled surface.

[Comparative Example 2]

52 kg of wheat flour, 10 kg of wheat starch, 10 kg of purified salt, 7 kg of triangular leaf powder, 3 L of triple root extract and 18 L of water were mixed and kneaded at 95 rpm for 10 minutes and then kneaded at 70 rpm for 10 minutes. The resulting dough was placed in a cold-water extruder, cut into a length of 50 cm, dried at a temperature of 30 ° C for 5 hours, and then cooled and dried at a temperature of 20 ° C for 36 hours.

[Comparative Example 3]

70 kg of wheat flour, 5 kg of wheat starch, 5 kg of refined salt and 20 L of water were mixed and kneaded at 90 rpm for 7 minutes, followed by secondary kneading at 60 rpm for 5 minutes. The resulting dough was cut into a length of 50 cm and then dried at a temperature of 25 ° C for 4 hours and then cooled and dried at a temperature of 17 ° C for 30 hours to prepare a cold surface.

[Comparative Example 4]

60 kg of wheat flour, 12 kg of wheat starch, 5 kg of refined salt, 4 kg of trifoliate leaf concentrate, 3 kg of trifoliate juice and 16 L of water were mixed and kneaded at 95 rpm for 10 minutes and then kneaded at 70 rpm for 10 minutes. The resulting dough was placed in a cold-water extruder, cut into a length of 50 cm, dried at a temperature of 30 ° C for 5 hours, and then cooled and dried at a temperature of 20 ° C for 36 hours.

The above-mentioned trifoliate leaf concentrate was prepared by boiling 10 kg of trifoliate leaves with 20 L of water at 100 ° C for 15 minutes, lowering the temperature to 45 ° C., heating the mixture until the color turned pink, and concentrating the extract to a moisture content of 10% .

In addition, the above-mentioned trifoliate juice was squeezed by squeezing the trifoliate leaves and then frozen and stored.

[Experimental Example 1]

Twenty women who smoked cold noodles prepared in the above Examples and Comparative Examples were selected as panelists and subjected to sensory evaluation by sensory score sheet method. Sensory score sheets used in the sensory test are shown in Table 1 below.

sense/
score One 2 3 4 5 6 7 color Soft red claret maroon Brown light green Pale green green flavor It's very bad. bad It's a little bad. is average A little good good very good incense It's very bad. bad It's a little bad. is average A little good good very good Texture It's very bad. bad It's a little bad. is average A little good good very good Overall rating It's very bad. bad It's a little bad. is average A little good good very good

sample color flavor incense Texture Overall rating Example 3 5.5 ± 1.70 5.2 ± 1.55 5.9 ± 2.56 6.4 ± 2.10 6.3 ± 1.75 Example 4 5.9 ± 1.85 5.7 ± 2.56 6.1 ± 1.32 6.5 ± 2.66 6.3 ± 2.55 Example 5 6.4 ± 0.93 6.3 ± 0.96 6.2 ± 2.15 6.3 ± 2.56 6.6 ± 1.55 Comparative Example 1 6.2 ± 1.37 4.6 ± 2.87 4.5 ± 2.19 4.2 ± 2.77 4.7 ± 2.21 Comparative Example 2 5.5 ± 2.46 4.1 ± 1.56 3.5 ± 2.14 3.5 ± 1.54 4.3 ± 1.84 Comparative Example 3 1.5 ± 2.01 3.5 ± 2.66 3.8 ± 2.56 6.3 ± 2.89 4.2 ± 2.30 Comparative Example 4 0.9 ± 1.25 3.7 ± 2.09 3.9 ± 1.55 6.1 ± 1.95 5.0 ± 2.24

The sensory test samples of Table 1 were prepared from the cold noodles prepared in Example 3-5 and the cold noodles prepared in Comparative Example 1-4. In the sensory evaluation, the taste, flavor, color and texture were evaluated using the 7-point scale method with 1-7 points, and the results are shown in Table 2.

As shown in the results of Table 2, the cold noodle prepared in Example 3-5 according to the present invention showed little bitter taste and unpleasant odor, and was excellent in taste, flavor, color and texture, Respectively.

In particular, the case of producing a cold surface under the conditions of Example 5 was the most excellent. On the other hand, the cold noodles prepared in Comparative Example 1 showed low color, soft taste, and low flavor and low cold noodle texture.

In the case of Comparative Example 2, the amount of the triple-coloring added was so large that the color turned green, but the appearance was somewhat inferior, so that the taste and flavor were lowered and the texture of the cotton greatly deteriorated due to the long kneading time.

In the case of the general cold noodles in which the triple-crown was not added at all in Comparative Example 3, the texture was good, but the color was brown due to no addition of the crown.

The cold noodles prepared in Comparative Example 4 showed pink color due to the use of raw leaves of trifoliate without using trifoliate leaf and triple root extract, and the taste and aroma of the noodles were lowered due to the pungent taste and foot inside the juice.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention.

Also, although the triple cold noodle prepared by the triple cold noodle manufacturing method and the manufacturing method thereof has been described as an example, the triple cold noodle of the present invention may be used in other products than the triple cold noodle.

Accordingly, the true scope of the present invention should be determined by the following claims.

Claims

(a) a cutting step of separating the trifoliate into a trifoliate leaf and a trifoliate root;
(b) drying the trifoliate leaves separated in the cutting step to produce a powder;
(c) Example of Cutting Step The step of preparing a triple root extract to produce a triple root powder by drying the separated triple root and extracting the triple root powder to produce an extract;
(d) 2 to 5% by weight of the trifoliate powder, 1-2% by weight of the triple root extract, 63-70% by weight of wheat flour, 3-7% by weight of wheat starch, 3-7% %, Mix at 85-95 rpm for 5-10 minutes, then lower the speed to 50-70 rpm, and knead for 2 to 5 minutes for kneading; And
(e) drying the dough at a length of about 50 cm, drying at a temperature of 20 to 30 DEG C for 3-5 hours, and then cooling and drying at a temperature of 10 to 20 DEG C for 24 to 36 hours Characterized in that the method comprises the steps of:

The method according to claim 1,
In step (b), the trifoliate leaves were placed in a steamer and heated at a steam pressure of 95 kgf / cm 2 for 45 seconds. After cooling for 1 minute by cold air drying, the leaves were dried for 18 minutes at a hot air temperature of 90 ° C, The leaves were then reconstituted with hot air at 45 ° C for 20 minutes and dried at 60 ° C for 20 minutes and at 70 ° C for 15 minutes. Dried for 30 minutes at 90 ° C for 30 minutes, and then pulverized to a particle size of 200 mesh using high-speed air.

The method according to claim 1,
In step (c), the root of the triangle was put in a steamer, and steamed at a steam pressure of 95 kgf / cm 2 for 45 seconds. After cooling for 1 minute by cold air drying, the root was dried for 18 minutes at a hot air temperature of 90 ° C, The root was rehydrated in hot air at 45 ° C for 20 minutes, and then reconstituted at 60 ° C for 20 minutes and at 70 ° C for 15 minutes. Min for 30 minutes and pulverized to a particle size of 200 mesh using high-speed air to prepare a triple root powder. The triple root powder was mixed with 0.2 weight % Of the total weight of the mixture, followed by a 2-minute care.

(a) a cutting step of separating the trifoliate into a trifoliate leaf and a trifoliate root;
(b) drying the trifoliate leaves separated in the cutting step to produce a powder;
(c) Example of Cutting Step The step of preparing a triple root extract to produce a triple root powder by drying the separated triple root and extracting the triple root powder to produce an extract;
(d) 2 to 5% by weight of the trifoliate powder, 1-2% by weight of the triple root extract, 63-70% by weight of wheat flour, 3-7% by weight of wheat starch, 3-7% %, Mix at 85-95 rpm for 5-10 minutes, then lower the speed to 50-70 rpm, and knead for 2 to 5 minutes for kneading; And
(e) drying the dough at a length of about 50 cm, drying at a temperature of 20 to 30 DEG C for 3-5 hours, and cooling and drying at a temperature of 10 to 20 DEG C for 24 to 36 hours, Characterized in that it is manufactured by the method of manufacturing a cold surface.