KR20150131728A - Method for manufacturing of grain noodles with gold dust - Google Patents

Abstract

The present invention relates to a method for making gold dust-containing grain noodles effective in diabetes, diet, fracture prevention, indigestion, tooth decay prevention, oral sterilization, steady nerves, detoxification, skin purification, arthritis, and neuralgia by containing artichoke powder and gold dust in grain dough. The method for making gold dust-containing grain noodles according to the present invention comprises the following steps of: preparing 65-75 wt% of corn flour, 5-10 wt% of artichoke powder, 0.1-0.3 wt% of gold dust, 1-3 wt% of edible salt, and 15-25 wt% of water (S110); making a mixture by evenly mixing the corn flour, the artichoke powder, and the edible salt (S120); making primary dough by mixing the mixture and the water (S130); making secondary dough by sprinkling the gold dust over the primary dough and mixing the gold dust and the primary dough (S140); ripening and sterilizing the secondary dough by making the secondary dough pass through a heating pipe (S150); making noodles by making the dough passing through the heating pipe pass through a noodle extrusion device (S160); and cooling and drying the noodles (S170).

Description

[0001] METHOD FOR MANUFACTURING GRAIN NOODLES WITH GOLD DUST [0002]

More particularly, the present invention relates to a method for manufacturing a grain noodle containing gold dust, and more particularly, to a method for manufacturing a grain noodle containing gold dust, which comprises pig potato powder and gold powder in a grain dough, Skin cleansing, arthritis, and neuralgia.

Generally, noodles are prepared by kneading wheat flour, boiling it in boiling water, heating it for a certain period of time, and eating or rubbing it into soup. These noodles are made of wheat flour as the main raw material, and noodles are made by using the noodle manufacturing apparatus. However, efforts to manufacture noodles using new raw materials in order to meet various modern people's desires have been continued. As a result, And the like.

A variety of rice noodles are also being developed for people who do not like flour. In recent years, as interest in well-being has increased, the consumption of noodles based on cereals, such as barley and buckwheat, has grown steadily in addition to flour and rice.

To solve these problems, Korean Patent No. 10-1269580 has been developed.

The prior patent discloses a method for preparing a noodle preparation mixture by adding 90 to 99.9 wt% of wheat flour or flour, which is a main component of noodles, and 0.1 to 10 wt% of powder of 10 to 100 mesh size, in a kneader. Adding 1 to 5 wt% of purified salt to 95 to 99 wt% of purified water heated to 20 to 40 캜, and mixing the salt to produce salt water; 55 to 80 wt% of the noodle preparation mixture prepared in the above step 1 and 20 to 45 wt% of the brine prepared in the above step 2 were put into a kneader, and the vacuum degree in the kneader was maintained at 300 to 700 mmHg (60 to 460 Torr) Kneading to produce a kneaded batter for the noodle; Passing the kneaded batter produced in step 3 through a rolling roller of a noodle manufacturing apparatus to produce a face plate having a predetermined thickness; Preparing a cotton peg by cutting the cotton peg into a desired size using a cutter installed at a rolling roller end of the noodle making apparatus; And the noodles prepared in the above step are dried on a face plate and dried in a drying chamber, dried, and then cut and packed to a desired size to allow the nutrients and functional natural ingredients contained in the noodles to be taken together, It is possible to improve the quality of various noodles such as viscoelasticity of noodles mixed with noodles, shine of noodles and moisturizing property, and to maintain the texture of the noodles constantly and to prevent and inhibit various diseases .

However, the prior patent has a problem that the gold flour is different from the grain noodles containing gold dust contained in the grain dough.

1. Korean Patent No. 10-1269580 "Functional noodles containing hemp and preparation method thereof (Registration date: 2013. 05. 24.)

Accordingly, it is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a noodle-type disinfectant which is capable of preventing the sterilization of the oral cavity, , Arthritis, and neuralgia, which is effective for preventing diabetes, dieting, fracture, and indigestion.

The process for preparing a grain-noodle-containing grain according to the present invention comprises the steps of: 65 to 75% by weight of corn powder, 5 to 10% by weight of potato powder, 0.1 to 0.3% by weight of gold powder, 1 to 3% by weight of edible salt and 15 to 25% Preparing; Mixing the corn flour, the potato flour, and the edible salt to form a mixture; mixing the mixture with the mineral water to form a primary dough; spraying and mixing the primary dough with the gold dust; Forming a tea dough; aging and sterilizing the secondary dough by passing through a heating tube; passing the dough passed through the heating tube through a face extruding device to form a noodle; and cooling the noodle And drying it.

As described above, according to the present invention, since the gold powder is contained in the grain dough, the sterilization of the oral cavity, the taste of the teeth and the mouth disease can be prevented due to the inherent components of the gold particles, It is effective for nervous stability, detoxification, skin cleansing, arthritis and neuralgia.

In addition, the inherent constituents of corn flour have the advantage of being effective in preventing aging, arteriosclerosis, hypertension, heart disease, stroke, and physical strength.

Also, since the potato powder of pork is contained in the grain dough, it has an advantage that it is effective for diabetes, dieting, prevention of fracture, and indigestion.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method for manufacturing a grain-containing noodle containing gold dust according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method of manufacturing a grain-containing noodle containing gold dust according to the present invention will be described in detail with reference to the embodiments described with reference to the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions of the present invention, and they may vary depending on the intentions or customs of the client, the operator, the user, and the like. Therefore, the definition should be based on the contents throughout this specification.

After a long history, mankind prefers gold, above all, and so on. It is called the Golden Age (Golden Age), which refers to a time when civilizations flourish and live in history. Gold has been the favorite of personal jewelry everywhere in the world, and it has been used as a symbol of national prestige and as a symbol of the royal or national authority. In medieval England, And forbid alchemy legally for the absolute authority and control of the people. These facts tell us that we have been attracting and attracting the energy of gold from the depths of human consciousness.

Gold is the safest metal that has changed in its natural state, has not changed color, and has the property that it is not changed most chemically, such as acid alkali. In other words, it is the most stable metal in the natural state. Also, like gold leaf on a Buddha image and golden aura on Jesus' heart, gold opens its chest and sublimates human beings and makes them feel love and mercy. That is why mankind has longed for gold so long ago. In addition, one of the advanced acupuncture sets the body to immobilize. It is also good to have the prosthesis of the tooth as well as the teeth. In recent years, it is also possible to drink directly by drinking a mixture of liquor and gold dust. Also, gold is very effective in preventing the dangerous waves and harmful electromagnetic waves that are being talked about these days. It is believed that the body is able to prevent it if it has a lot of gold, and that it is supplied with energy that is beneficial to the body. For these reasons, it is preferable to include gold or gold in various goods, articles and human bodies as well as gold . In addition, yellow or gold symbolizes power. So the emperor wore golden clothes embroidered with a golden dragon symbolizing the empire. Yellow is a symbol of tolerance, perseverance, and wisdom gained through past experiences. In particular, the golden image of gold brings meaning to the imagination. Therefore, it is preferable to use golden color as the color to increase the value of the product, or to feel the golden color by the letter of 'Gold'. So if you have a gold or "Gold" mark on your product, you will recognize it as a higher quality product.

In addition, corn is rich in fiber, and this fiber promotes the peristaltic movement of the colon, which is good for constipation, and contains a component that acts to lower blood sugar, so it is good for diabetes. Also, corn contains tocopherol, which is good for preventing aging. It is rich in linoleic acid, which is an essential fatty acid, which helps lowering cholesterol and prevent cardiovascular diseases such as arteriosclerosis, hypertension, heart disease and stroke. In addition, corn is rich in vitamin E, which helps to increase physical strength.

In addition, pig potatoes are rich in natural insulin, so they have the ability to maintain glucose in the blood as an average, so they are good for diabetes, especially calories are low, digestion is poor and absorption rate is low, which makes insulin normal. It helps to normalize the function of the pancreas in helping the insulin secretion function of the pancreas. In addition, the natural insulin ingredient protects the bones and helps prevent fractures. In addition, pig potatoes contain soluble nutrients such as nanolin, which increases intestinal lactobacillus, while it reduces harmful bacteria and strengthens the intestines, which is good for digestion and constipation, and has the effect of decomposing body fat. Is excellent. In addition, pig potatoes are rich in good ingredients such as fiber, protein, and minerals, which helps in blood circulation.

Hereinafter, with reference to FIG. 1, a method of manufacturing a grain-containing noodle containing gold dust according to the present invention will be described in detail.

(S110) preparing 65 to 75% by weight of corn flour, 5 to 10% by weight of potato flour, 0.1 to 0.3% by weight of gold flour, 1 to 3% by weight of edible salt and 15 to 25% by weight of fresh water, (S120) mixing the potato powder, the potato powder, and the edible salt to form a mixture (S120), mixing the mineral water with the mixture to form a primary batter (S130), spraying the gold powder onto the primary batter (S150) of mixing and kneading the secondary dough by passing through a heating tube (S150); passing the dough passed through the heating tube through a cotton extruder (S160), and cooling and drying (S170) the noodle.

Here, in step S140, the gold dust has a particle diameter of 10 to 200 mu m.

Also, in the step S150, the secondary formed dough is rotated at 200 rpm to 300 rpm for 10 seconds to 20 seconds in a heating tube maintained at a piping temperature of 110 ° C to 130 ° C.

Also, in step S160, the dough passed through the heating tube is rotated at 200 rpm to 300 rpm for 15 seconds to 30 seconds in a plane extruder at 90 ° C to 110 ° C.

Further, in step S170, the noodle is cooled and dried at 0 ° C to 5 ° C in a cooling and drying chamber.

If the corn flour is less than 65% by weight, the sweet, chewy-chewy flavor is weak and the noodles are broken well. If the corn flour exceeds 75% by weight, the noodles may become stiff and hard.

If the content of the potato powder is less than 5% by weight, the effective content of the potato potatoes is insufficient. If the content of the potato powder is more than 10% by weight, the texture of the cooked potatoes may deteriorate.

If the amount of the gold powder is less than 0.1 wt%, the effective amount of the gold powder is insufficient, and if the amount of the gold powder exceeds 0.3 wt%, the texture is deteriorated, the hardness of the noodles is increased, and the manufacturing cost becomes too high.

If the amount of the edible salt is less than 1% by weight, the taste of the noodles will be bored. If the amount of the edible salt is more than 3% by weight, the noodles will have too much taste. Here, edible salt can be any type of salt that can be edible. For example, it can be used in combination with sun-salt, rock salt, mechano- Among them, in case of sodium salt having a low sodium content, it is preferable to penetrate the dough and use it. In addition, the sun salt contains a large amount of various minerals, is also recognized as a material that is more suitable for modern people seeking wellbeing. At this time, it is preferable to remove the jelly by aging for 6 months or more.

If the water content is less than 15% by weight, the dough becomes too rough. If the water content is more than 25% by weight, the dough may be excessively worn.

Hereinafter, the production of gold dust-containing cereal noodles according to the present invention will be described in more detail with reference to the following examples.

Example 1: Production of grain noodles containing gold dust

The first dough was formed by mixing 6500 g of corn powder, 500 g of potatoes, 10 g of gold powder, 100 g of edible salt, and 1500 cc of raw water, and then mixed with 6500 g of corn powder, 500 g of potatoes, 100 g of edible salt and 1500 mL of water. 10 g of gold powder was sprayed on the formed primary dough and mixed to form a secondary dough. The formed secondary dough was rotated at 200 rpm to 300 rpm for 10 seconds to 20 seconds in a heating tube maintained at 110 ° C to 130 ° C. The dough passed through the heating tube was rotated at 200 rpm to 300 rpm for 15 seconds to 30 seconds in a plane extruder at 90 ° C to 110 ° C to form a cotton paw. The formed flakes were cooled and dried in a cooling drying chamber at 0 ° C to 5 ° C.

Example 2: Production of grain noodles containing gold dust

7000 g of corn powder, 750 g of pork potato, 20 g of gold powder, 200 g of edible salt, and 2000 cc of water were prepared, and then a primary dough was formed by mixing 7000 g of corn powder, 750 g of potatoes, 200 g of edible salt and 2000 cc of water. 20 g of gold powder was sprayed on the formed primary dough and mixed to form a secondary dough. The rest of the production process is the same as in Example 1.

Example 3: Production of grain noodles containing gold dust

7500 g of corn powder, 1000 g of potatoes, 30 g of gold powder, 300 g of edible salt, and 2500 cc of fresh water were prepared, and a primary dough was formed by mixing 7500 g of corn powder, 1000 g of potatoes, 300 g of edible salt and 2500 cc of mineral water. 30 g of gold powder was sprayed on the formed primary dough and mixed to form a secondary dough. The rest of the production process is the same as in Example 1.

Now, the sensory evaluation of the grain-containing noodles containing gold dust prepared in Examples 1 to 3 was carried out as described above.

 <Sensory Evaluation>

The sensory evaluation of the grain-containing noodles containing the gold powder prepared in Examples 1 to 3 was carried out.

The sensory evaluation was conducted from the age of 30 to under 50 years old and selected 100 persons and they were followed by a detailed explanation to recognize the purpose of the experiment and sensory items. After using the 9 point scale method (very good 9 ~ 8 points, very good 7 points, good 6 points Table 1 shows the average scores of scores recorded after evaluating the taste, texture, and satisfaction of the products. The results are shown in Table 1.

division Kosi Texture color satisfaction Example 1 8.1 7.9 7.7 7.9 Example 2 8.5 8.4 8.0 8.3 Example 3 8.0 8.0 8.3 8.1

As shown in Table 1, it was confirmed that the whole grain noodles containing the gold dusts prepared in Examples 1 to 3 were excellent in the pickiness, texture, color and satisfaction.

Therefore, the gold noodle-containing grain noodles of the present invention can be eaten without any feeling of discomfort, which is helpful for human health.

As described above, according to the present invention, since the gold powder is contained in the grain dough, it is possible to prevent sterilization in the oral cavity, the taste of the tooth and the mouth disease due to the inherent component of the gold particle, , Skin cleansing, arthritis, neuralgia. It is also effective in preventing aging, atherosclerosis, hypertension, heart disease, stroke, and physical strength due to the inherent ingredients of corn flour. In addition, pig potato flour is contained in the grain dough, and is effective for preventing diabetes, dieting, fracture prevention, and indigestion.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Various changes, modifications or adjustments to the example will be possible. Therefore, the scope of protection of the present invention should be construed as including all changes, modifications, and adjustments that fall within the spirit of the technical idea of the present invention.

Claims (5)

(S110) preparing 65 to 75% by weight of corn flour, 5 to 10% by weight of potato flour, 0.1 to 0.3% by weight of gold flour, 1 to 3% by weight of edible salt and 15 to 25% by weight of living water;
A step S120 of evenly mixing the corn flour, the potato flour and the edible salt to form a mixture;
Mixing the mineral water with the mixture to form a primary dough (S130);
(S140) of spraying and mixing the gold powder into the primary batter to form a secondary batter;
A step S150 of aging and sterilizing the secondary dough through a heating tube;
Passing the dough passed through the heating tube through a face extrusion apparatus to form a floss (S160); And
And cooling and drying the cotton bud (S170).
The method according to claim 1,
Wherein the gold dust has a particle diameter of 10 to 200 mu m in step S140.
The method according to claim 1,
Wherein the second formed dough is rotated at 200 rpm to 300 rpm for 10 seconds to 20 seconds in a heating tube maintained at 110 ° C to 130 ° C in step S150.
The method according to claim 1,
Wherein the dough passed through the heating tube is rotated at 200 rpm to 300 rpm for 15 seconds to 30 seconds in a cotton extruder at 90 ° C to 110 ° C in step S160.
The method according to claim 1,
Wherein, in step S170, the noodle is cooled and dried at 0 ° C to 5 ° C in a cooling and drying chamber.

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