KR20190108984A - Method for preparing functional noodle, gareddeck comprising breadfruit powder and functional noodle, gareddeck prepared therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method of functional noodles and garaetteok (rod-shaped rice cake) manufactured by powder of breadfruit, and functional noodles and garaetteok manufactured thereby. The manufacturing method of functional noodles manufactured by powder of breadfruit comprises: a peel separating step of preparing breadfruit and separating peels of the prepared breadfruit; a drying step of slicing the breadfruit to dry the same after separation of peels; a power processing step of pulverizing the dried fruit to make particle sizes of 10-50 meshes; a powder mixture manufacturing step of mixing 50-70 wt% of first powder containing the pulverized breadfruit with 30-50 wt% of second powder containing wheat flour; a kneading step of kneading the mixed powder mixture with water to make dough; an aging step of aging the dough for 20-50 minutes at 1-5°C; a noodle making step of passing the aged dough through an extruder to make noodles; and a packaging step packaging and storing the noodles. Accordingly, the present invention uses breadfruit having good texture and low calories to provide noodles as food on a diet.

Description

Functional noodles prepared with powder of breadfruit, method of making sputum rice cake, and functional noodles prepared from sashimi, sputum rice cake TECHNICAL FIELD

The present invention relates to a functional noodle prepared with the powder of breadfruit, a method for preparing a rice cake and a functional noodle prepared from the same, a rice cake.

Noodles are made by mixing flour with water and kneading them. Basically, noodles are prepared by using only 100% flour or by mixing other ingredients in flour and kneading with water. When flour is kneaded with water, the prolamin or gluterin component of the protein in the wheat forms gluten to maintain the shape, thickness and texture of the noodles. Noodles are popular because they have a short cooking time and can easily be eaten as a substitute.

Easy-to-eat noodles are high in flour and can cause obesity due to excessive carbohydrate intake. To solve this problem, health-conscious noodles are being developed. Patent registration No. 10-0501231 discloses a diet noodle and its manufacturing method. The diet noodles are characterized in that the dietary fiber, such as red ginseng fiber and cha cha blood and silk amino acids such as fibroin, yugeun skin, gourd paper (pulp) in flour, salt and water. However, the patent contains 80 to 90% of the flour in the whole dough, it is difficult to bring the effect of the diet.

In addition, Patent Registration No. 10-1269581 discloses a functional noodle manufacturing method to which elm is added to the human body is added. The patent is intended to improve the functional aspects of physiological activity with the feature of improving the texture of noodles. However, the patent is that the content of flour or flour in the dough for making noodles is 30 to 99.9wt%, the flour is the main component.

Recently, modern people, who are interested in health and diet, have avoided noodles with high content of flour, which is the main ingredient, even if they contain certain ingredients. Therefore, it is necessary to find a material that can replace the existing flour and the development of noodle manufacturing method using the same.

Breadfruit (Artocarpus altilis) is a mulberry tree and is a fruit tree grown in the tropics. Breadfruit is one of the main food sources of indigenous people living on the Pacific Islands.

Breadfruit is a name similar to bread in that it is used as a smell and staple for baking. As a cooking method, peel and remove the wick, then slice the flesh into a suitable size to fry or bake. It is characterized by a sweet and sour smell with a texture and taste that is similar to wheat bread when baked.

Breadfruit is starch in the flesh, so the texture after cooking is similar to sliced sweet potatoes or potatoes. In addition to starch, breadfruit is rich in vitamins, minerals, fiber and sulfates.

In order to solve the shortcomings of the conventional flour noodles, it is necessary to develop a noodle production method utilizing the starch of breadfruit (breadfruit). In particular, the starch component of the breadfruit (breadfruit) has been developed a technology for producing a good texture noodles and rice cakes.

KR 10-0501231 B KR 10-1269581 B

The present invention provides a functional noodle, a method of preparing a rice cake and a functional noodle prepared from the powder of breadfruit, a functional rice cake prepared therefrom.

In addition, the present invention is to provide a method for producing a diet noodles using the breadfruit excellent in texture and low calories and noodles prepared by this method.

In addition, the present invention provides a method for producing tteokbokki rice cake with the breadfruit as a main component, and to provide a method for producing a rice cake for tteokbokki by steaming the powder mixture in a heated steamer to be extruded.

In order to achieve the above object, a method of manufacturing a functional noodle prepared with the breadfruit fruit powder according to an embodiment of the present invention comprises a peeling step of preparing a breadfruit, separating the bark of the prepared breadfruit; A drying step of slicing and slicing the flesh of the breadfruit after the peeling and drying; A powder processing step of pulverizing the dried pulp to 50 to 100 mesh; A powder mixture manufacturing step of mixing 50 to 70 wt% of the first powder containing the crushed breadfruit and 30 to 50 wt% of the second powder including flour; A kneading step of kneading the powder mixture with water; A maturing step of the dough is aged for 20 to 50 minutes at a temperature of 1 ℃ to 5 ℃; The aged dough is passed through an extruder noodle making step; And the prepared surface may be formed of a packaging step of packaging and storing.

The second powder may be formed further comprising at least one powder additive selected from potato starch, sweet potato starch, corn starch and dietary fiber powder.

The kneading step may be formed by kneading by mixing at a ratio of 3 to 4 parts by weight of salt with respect to 100 parts by weight of the powder mixture.

In addition, the noodle making step may be formed by adjusting the size of the extruder nozzle to produce one of a noodle, middle noodles, kalguksu or udon noodles.

In addition, an embodiment of the present invention can provide a functional noodle, characterized in that produced by the above method.

In order to achieve the above object, a method of producing a functional sputum cake made from the powder of breadfruit according to another embodiment of the present invention includes preparing a breadfruit and separating the bark of the prepared breadfruit; A drying step of slicing and slicing the flesh of the breadfruit after the peeling and drying; A powder processing step of pulverizing the dried pulp to 50 to 100 mesh; A powder mixture manufacturing step of mixing 50 to 70 wt% of the first powder containing the crushed breadfruit and 30 to 50 wt% of the second powder including flour; A first cooking step of mixing the powder mixture with water and then steaming in a heated steamer for 10 to 20 minutes; And a sputum cake processing step of preparing a rice cake by passing the powder mixture steamed in the cooking step through an extruder.

The second powder may be formed further comprising rice flour.

The second powder may be formed further comprising at least one powder additive selected from potato starch, sweet potato starch, corn starch and dietary fiber powder.

The kneading step may be formed by kneading by mixing at a ratio of 3 to 4 parts by weight of salt with respect to 100 parts by weight of the powder mixture.

In another aspect, the present invention can provide a functional sputumdduk prepared from the powder of breadfruit, characterized in that it is produced by the above method.

As described above, the manufacturing method of the functional noodles made from the powder of the breadfruit according to the present invention can provide a diet noodles using breadfruit having excellent texture and low calories.

In addition, the manufacturing method of the functional noodle prepared by the powder of the breadfruit according to the present invention is processed into a powder of breadfruit and the noodles prepared as a main ingredient is a food that helps diabetes by promoting diet, lipolysis, insulin secretion It is effective to provide.

In addition, the manufacturing method of the functional noodles prepared by the powder of the breadfruit according to the present invention by adjusting the size of the extruder nozzle in the extrusion molding step to provide in the form of small noodles, middle noodles, kalguksu noodles, udon noodles, etc. that can be used in various foods There is.

In addition, through the method of producing a functional sputum cake made of the powder of the breadfruit according to the present invention can be provided by steaming the powder mixture in a heated steamer to be extruded in an extruder to provide tteokbokki for tteokbokki.

1 is a flow chart showing a method of manufacturing a functional noodles made from the powder of breadfruit according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method of manufacturing a functional sputum cake made from the powder of breadfruit according to another embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily practice the present invention.

Hereinafter will be described a method of manufacturing a functional noodles made from the powder of breadfruit according to an embodiment of the present invention.

Method for producing a functional noodle prepared from the breadfruit fruit powder according to an embodiment of the present invention, referring to Figure 1, peeling step (S110), drying step (S120), powder processing step (S130), powder mixture Manufacturing step (S140), kneading step (S150), aging step (S160), noodle making step (S170) and packaging step (S180). The functional noodle manufacturing method is to provide a diet noodles using bread bread fruit with excellent texture and low calories.

The peel separation step (S110) prepares the breadfruit, and separates the skin of the prepared breadfruit. The peel separation step (S110) prepares the breadfruit harvested 3 to 4 months after ignition (着 花). The peel separation step (S110) is to prepare the breadfruit fruit to have a yellow to 15 to 20CM to remove the bark-like projections on the surface.

The drying step (S120) is dried by slicing the slices of breadfruit after peeling the peel. The breadfruit is formed in the center with a wick and pulp, and the starch is contained in the pulp. The drying step (S120) is dried by slicing the flesh to take advantage of the flesh containing starch. In addition, the drying step (S120) may be dried by slicing the baked flesh after baking the bread baker's flesh peeled for 5 to 10 minutes in the oven at 200 to 300 ℃ temperature. The sliced flesh is characterized in that the hot air drying for 12 to 15 hours in a dryer of 50 to 70 ℃ temperature.

The powder processing step (S130) is pulverized so that the dried flesh to 50 to 100 mesh. The powder processing step (S130) may use the same particle size powder or powders of different particle sizes in the powder mixture manufacturing step (S140) to be described below. For example, 100 g of 50 mesh powder may be used, or 100 g of powder in which 50 mesh powder and 100 mesh powder are mixed at a ratio of 7: 3 to 6: 4.

The powder mixture manufacturing step (S140) is a mixture of 50 to 70% by weight of the first powder containing crushed breadfruit and 30 to 50% by weight of the second powder containing flour. The powder mixture is a mixing process of each powder before kneading with water. The second powder further includes at least one powder additive selected from potato starch, sweet potato starch, corn starch and dietary fiber powder.

The selected dietary fiber powder may be mica powder. The said mica powder is a flake processed powder. The jicama (jicama; Pachyrhizus erosus) is a legume vine plant, also known as 'Yam Bean' and also called 'Mexican potato', 'Mexican turnip' or 'Bean potato'. The hikama is a turnip-shaped tube root weighing about 2 kg and has a thin, yellowish skin like paper. The tuber is white meat and mild taste, eat raw or cooked. In addition, the hikama is a low-calorie food, rich in fiber, resulting in satiety and abundant vitamin C, potassium, calcium, phosphorus, iron, and protein.

The powder mixture mixed in the powder mixture manufacturing step (S140) is low in calories compared to noodles using only flour, and is useful for diet foods and diabetics as dietary fiber and active ingredients contained in breadfruit, starch and hikama. .

The kneading step (S150) kneads the mixed powder mixture with water. The kneading step (S150) is kneaded by mixing at a ratio of 3 to 4 parts by weight of salt with respect to 100 parts by weight of the powder mixture. The kneading step (S150) kneads the dough by hand or put in the dough. Since the present invention has a smaller flour content than ordinary noodles, the dough is kneaded for 2 to 5 times the time of kneading time when preparing general flour noodles.

The aging step (S160) is the dough is aged for 20 to 50 minutes at a temperature of 1 ℃ to 5 ℃. The aging step (S160) to put the dough in a vinyl or sealed container so that the dough is aged.

In the noodle making step (S170), the aged dough is passed through an extruder to prepare a noodle. The noodle making step (S170) may adjust one or more of a small, middle, kalguksu or udon noodles by adjusting the size of the extruder nozzle. The extruder is characterized by using an automatic or manual extruder.

The packaging step (S180) is characterized in that the manufactured cotton is packaged and stored. In the case of providing raw noodles, the packaging step (S180) further comprises a vacuum packaging step, and in the case of providing dry noodles further comprises the packaging by freeze-drying or hot air drying in a typical dryer.

Hereinafter, functional noodles, which are temporary examples of the present invention, will be described in more detail based on Examples 1-3 and Comparative Examples 1-3.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and is substituted and equivalent to other examples without departing from the technical spirit of the present invention. Changes will be apparent to those of ordinary skill in the art.

Example 1

Prepare ripe breadfruit with yellow 20 cm size, and separate the breadfruit. The pulp of the breadfruit is sliced (cut) to a suitable size and dried. At this time, the drying is dried for 15 hours in a dryer of 70 ℃ temperature. The dried pulp is ground to a size of 90 mesh and powdered.

63% by weight of the powdered breadfruit, 28% by weight flour, 7% by weight of mica powder, and 2% by weight of potato starch. 7 g of salt is added to 200 g of the mixed powder and kneaded with water. The dough is put in a plastic bag and sealed and allowed to stand at a temperature of 1 ° C. to 5 ° C. for 50 minutes. The aged dough was prepared through an extruder, and dried for 20 minutes at room temperature to prepare noodles.

<Example 2>

A functional noodle was prepared in the same manner as in Example 1, except that 55% by weight of the powdered breadfruit, 35% by weight of wheat flour, 8% by weight of mica powder, and 2% by weight of potato starch were mixed. .

<Example 3>

A functional noodle was prepared in the same manner as in Example 1, except that 50 wt% of the powdered breadfruit, 45 wt% of the gravimetric flour, and 5 wt% of the mica powder were mixed.

<Example 4>

Functional noodle was prepared in the same manner as in Example 1, except that 50% by weight of the powdered breadfruit, 45% by weight of wheat flour, and 5% by weight of sweet potato starch were mixed.

Comparative Example 1

Functional noodles were prepared in the same manner as in Example 1, except that flour was used instead of breadfruit in Example 1.

Comparative Example 2

In Example 1, except for using breadfruit, mica powder and potato starch, noodles were prepared based on flour.

Table 1 evaluated the texture and preference of the noodles of Examples 1 to 4 and the noodles of Comparative Examples 1 to 2. Noodles prepared by the method of the present invention was cooked in the same manner as the general noodle recipe. The evaluation was performed in five stages, and was evaluated as very good 5 points, good 4 points, normal 3 points, bad 2 points, and very bad 1 points. The subjects were randomly selected and evaluated 50 adult male and female.

division Texture preference Example 1 4.6 4.9 Example 2 4.8 4.8 Example 3 4.9 4.8 Example 4 4.8 4.6 Comparative Example 1 4.1 3.6 Comparative Example 2 3.5 3.1

As shown in Table 1, Examples 1 to 4 were very close to the average score of the texture and preference. It was evaluated to have a high texture and preference compared with Comparative Examples 1 to 2 where powdered breadfruit was not added. Example 3 increased the amount of powdered breadfruit, and when the noodles were prepared with hikama powder, the texture was best evaluated.

Next will be described a method of manufacturing a functional sputum cake made from the powder of breadfruit according to another embodiment of the present invention.

Method for producing a functional sputum cake made from the breadfruit fruit powder according to an embodiment of the present invention, referring to Figure 2, the shell separation step (S110), drying step (S120), powder processing step (S130), powder mixture It includes a manufacturing step (S140), cooking step (S250) and sputum cake processing step (S260). The method for producing functional rice cakes is to provide a rice cake for diet, especially rice cake rice cakes using a low calorie fruit.

The method of producing a functional sputum cake made from the powder of breadfruit includes a peel separation step (S110), a drying step (S120), a powder processing step (S130), and a powder mixture manufacturing step (S140). Since the shell separation step (S110) to powder mixture manufacturing step (S140) is the same manufacturing process, the same reference numerals are used for the same configuration and description thereof will be omitted. Therefore, it will be described below for the cooking step (S250) and the rice cake processing step (S260).

In the cooking step (S250), the powder mixture is firstly mixed with water and then steamed for 10 to 20 minutes in a heated steamer. Before steaming the powder mixture in the cooking step (S250), put water into the powder mixture and mix it with water (water cycle). The water cycle state provides water evenly to the powder in a state in which the powder mixed with water is not easily broken when agglomerates. The cooking step (S250) further comprises a cooking preparation step (S251) of lowering the powder mixture lumps into a sieve. In the cooking preparation step (S251), when the powder mixture lumps are filtered into the fine body, the rice cake is cracked after chewing and the chewy texture is increased.

The sputum rice cake processing step (S260) kneading the ripe powder mixture to a cooked state to pass through an extruder to produce a rice cake. The sputum rice cake processing step (S260) includes cutting the packaging by the rice cake for tteokbokki.

Hereinafter, a functional noodle as a temporary example of the present invention will be described in more detail based on Example 5 and Comparative Examples 3 to 4.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and is substituted and equivalent to other examples without departing from the technical spirit of the present invention. Changes will be apparent to those of ordinary skill in the art.

Example 5

In Example 1, 50% by weight of the powdered breadfruit, 20% by weight of rice flour, 18% by weight of flour flour, 8% by weight of mica powder, and 4% by weight of sweet potato starch. 200 g of the mixed powder is prepared in the same manner up to 7 g of salt. The water is mixed with the powder mixture and watered. The watering state usually means that the hand is not held or the lump is not broken. The lump of the powder mixture which has become a water cycle is filtered through a fine sieve and powdered again. Then steam for 20 minutes in a heated steamer. Steamed rice cake is put into an extruder and extruded into a rice cake shape.

Comparative Example 3

A functional sputumdduk was prepared in the same manner as in Example 5, except that wheat flour was used instead of the breadfruit in Example 5.

Comparative Example 4

A functional sputumdduk was prepared in the same manner as in Example 5, except that rice flour was used instead of breadfruit in Example 5.

Table 2 evaluated the texture and preference of the rice cake of Example 5 and Comparative Examples 3 to 4. The evaluation was performed in five stages, and was evaluated as very good 5 points, good 4 points, normal 3 points, bad 2 points, and very bad 1 points. The subjects were randomly selected and evaluated 50 adult male and female.

division Texture preference Example 4 4.5 4.8 Comparative Example 3 2.4 2.7 Comparative Example 4 3 3.5

As shown in Table 2, Example 5 was very close to the average score of the texture and preference. It was evaluated to have a high texture and preference compared with Comparative Examples 3 to 4, in which the powdered breadfruit was not added. In Comparative Example 3, a texture similar to that of wheat flour rice cake was shown, which included many low lowest ratings according to taste.

The result can be used to provide a sputummochi with excellent texture using a powder mixture comprising the powder of breadfruit. In addition, it can be applied to a variety of diet meals or foods for diabetics by using the advantages of low active calories and calories.

As described above, the present invention is not limited to the specific preferred embodiments described above, and any person having ordinary skill in the art to which the present invention pertains without departing from the gist of the present invention claimed in the claims. Various modifications are possible, of course, and such changes are within the scope of the claims.

Claims (10)

A peel separation step of preparing breadfruit and separating the peel of the prepared breadfruit;
A drying step of slicing and slicing the flesh of the breadfruit after the separation of the bark to dry;
A powder processing step of pulverizing the dried pulp to 50 to 100 mesh;
A powder mixture manufacturing step of mixing 50 to 70 wt% of the first powder containing the crushed breadfruit and 30 to 50 wt% of the second powder including flour;
Kneading the powder mixture together with water;
Aging step of the dough is aged for 20 to 50 minutes at a temperature of 1 ℃ to 5 ℃;
The aged dough is passed through an extruder noodle making step; And
The prepared noodles are a method of manufacturing functional noodles made of powder of breadfruit, characterized in that the packaging step of packaging and storing.
The method of claim 1,
The second powder is a method of producing a functional noodle made of a powder of breadfruit, characterized in that it further comprises at least one powder additive selected from potato starch, sweet potato starch, corn starch and dietary fiber powder.
The method of claim 1,
The kneading step is a method of producing a functional noodle made of powder of breadfruit, characterized in that kneading by mixing at a ratio of 3 to 4 parts by weight of salt with respect to 100 parts by weight of the powder mixture.
The method of claim 1,
The noodle making step is to adjust the size of the extruder nozzle to produce one of noodle, jungmyeon, kalguksu or udon noodles.
Functional noodles made from the powder of breadfruit produced by the method of any one of claims 1 to 4.
A peel separation step of preparing breadfruit and separating the peel of the prepared breadfruit;
A drying step of slicing and slicing the flesh of the breadfruit after the separation of the bark to dry;
A powder processing step of pulverizing the dried pulp to 50 to 100 mesh;
A powder mixture manufacturing step of mixing 50 to 70 wt% of the first powder containing the crushed breadfruit and 30 to 50 wt% of the second powder including flour;
A first cooking step of mixing the powder mixture with water and then steaming in a heated steamer for 10 to 20 minutes; And
A method of producing a functional sputum cake made of powder of breadfruit, comprising; sputum rice cake processing step of producing a rice cake by passing the steamed powder mixture in the cooking step through an extruder.
The method of claim 6,
The second powder is a method of producing a functional sputum cake made of powder of breadfruit, characterized in that it further comprises rice flour.
The method of claim 7, wherein
The second powder is a method of producing a functional sputum cake made from powder of breadfruit, characterized in that it further comprises at least one powder additive selected from potato starch, sweet potato starch, corn starch and dietary fiber powder.
The method of claim 6,
The cooking step is a method of producing a functional sputum cake made of powder of breadfruit, including mixing at a ratio of 3 to 4 parts by weight of salt with respect to 100 parts by weight of the powder mixture.
A functional sputum cake made with the powder of breadfruit produced by the method of any one of claims 6 to 9.

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