KR20200004097A - Process for preparing cold noodle with Hippophae rhamnoides - Google Patents

Abstract

The present invention relates to a method for manufacturing cold noodle strips in which Hippophae rhamnoides is added. More specifically, the present invention relates to a method for manufacturing cold noodle strips which contains an active component of fruits and leaves of Hippophae rhamnoides to increase nutrient components, and has balanced taste and nutrient components by doubling taste by adding a Manila clam powder. Cold noodle strips in which Hippophae rhamnoides is added manufactured by the method of the present invention can easily ingest rich nutrients of Hippophae rhamnoides, and have excellent taste and aroma, thereby people of all ages can enjoy as health food.

Description

Process for preparing cold noodle noodles with vitamin tree added {Process for preparing cold noodle with Hippophae rhamnoides}

The present invention relates to a method for producing cold noodles noodles with added vitamin trees, and more particularly, containing vitamins fruit and leaves useful components to increase the nutritional ingredients, and add the clam powder, etc. to double the taste and taste and nutrition The present invention relates to a method for producing cold noodle noodle added with balanced vitamins.

As living standards improve day by day, consumers increasingly demand nutritious and palatable food.

Among them, naengmyeon is one of Korea's unique noodles. Raw noodles, sliced cucumbers, sliced raw vegetables, pear slices, meat and boiled eggs It is manufactured from a material. Cold noodle is classified into water cold noodle and bibim cold noodle according to broth, and it is developed as a variety of recipes according to other regional characteristics.

Vitamin tree ( Hippophae rhamnoides ) is a deciduous shrub belonging to the Eraeagnaceae, which is native to China and Mongolia. It is a plant that bears small fruits similar to orange or yellow, and is very cold-resistant. It is also called by many names such as hawthorn, siberian pineapple, saege, sajee, sea buckthorn and sea berry.

Vitamin fruits are rich in carbohydrates, proteins, organic acids, B vitamins, and vitamin C, and typically contain up to 2,500 mg per 100 grams of fruit, rather than fruits, such as strawberries, kiwi, oranges, tomatoes, and carrots, which are high in vitamin C. It is known to contain more. In addition, the fruits, leaves and roots of vitamin trees include polyphenols, tocophenols, carotenoids, quercetin, gallic acid, tannin, and other flavonoids. Has been reported to exhibit excellent antioxidant effects (Lee et al., 2010, Kor J Pharamcogn 41: 308-312; Zu et al., 2006 Journal of Pharmaceutical and Biomedical Analysis 41: 714-19). It has also been reported to be effective in the treatment of inflammation (Pak et al., 2010 Korean Journal of Food and Nutrition, 39: 980-985; Park et al., 2011 J Pharm Sci 24: 345-351). On the other hand, the oils of vitamin trees are rich in omega 3 and omega 6 fatty acids, which has been reported to alleviate the symptoms of dry eye syndrome, atopic eczema, other skin problems related to deficiency regeneration, UV-damaged skin, dry mouth, oral infection It has been reported that it can be applied to alleviate gastric ulcer, urinary tract infection, cervicitis, genitalitis and sinus inflammation (Javinen et al. 2011 Cornea 30 (9): 1013-1019). Recently, platelet aggregation inhibitory activity of oil extracted from vitamin tree branches (Johansson et al., 2000, J Nutr, Biochem 11: 491-495) and platelet aggregation inhibitory activity of total flavones of vitamin tree fruit (Cheng et al., 2003, 2263-2271) Has been done.

Vitamin trees are recently grown in central provinces such as Gangwon-do and Chungcheong-do, and examples of the use of vitamin trees include fresh fruits, dried fruits, beverage juices, food sweets, sesame seeds, cosmetics, soaps, shampoos and vitamin trees. Oil, vitamin tree fruit oil and liquor, etc. Vitamin tree leaves are used for extracting tea, tea products and vitamin tree flavones, and used for high-quality food additives and feed. Vitamin tree stems are firewood, high density plywood for construction, mixed fiberboard. And mushroom culture trees.

On the other hand, as a patent document related to the vitamin tree, the method of culturing mushrooms using vitamin trees in Korea Patent No. 10-1223464 and the culture cultured by the method, separated from the vitamin tree leaves in Korea Patent No. 10-1121590 Antioxidant composition containing an islamanthine-3-glucoside-7-rhamnoside as an active ingredient, a method for preparing omega-3 containing a vitamin tree extract and a herbal medicine in Korea Patent No. 10-1224196, Republic of Korea Patent Vitamin Tree Extract and its Fractions (Regarding Antioxidants, Antibiotics and Antidiabetic Compositions Comprising Vitamin Tree Extracts and Fractions thereof as Active Ingredients), Korean Patent No. 10-1225623 Kimchi using a concentrate and a method of manufacturing the same, in the body containing the vitamin tree leaf powder or extract thereof in Korea Patent No. 10-1166852 Quality improvement composition, cosmetic composition for skin whitening containing low molecular weight fucoidan, vitamin tree extract and niacinamide, and preparation method thereof, in Korean Patent No. 10-1149711, fruit and leaves of vitamin tree in Korean Patent No. 10-0995321 Tea bag tea and its manufacturing method using, and the method of producing fermented liquor using vitamin tree fruit extract in Korea Patent No. 10-1045752, etc., vitamin tree leaf powder is mixed in the Republic of Korea Patent Publication No. 10-2013-0049679 Kalguksu, a method for preparing wheat flour dough, Korean Patent Publication No. 10-2013-0031590, for preventing skin aging and improving wrinkles, including vitamin tree fruit extract, collagen, blueberry extract, hyaluronic acid and honey as active ingredients Nutraceuticals, Republic of Korea Patent Publication No. 10-2012-0129168 to prevent and treat skin inflammatory diseases containing casariin Composition, the method of manufacturing makgeolli using vitamin trees, calcium trees and / or blueberry berries in Korean Patent Application Publication No. 10-2012-0020858, and the seasoning seaweed seasoned by the Korean Patent Publication No. 10-2012-0081880 vitamin tree leaf powder In the method of suppressing and the Republic of Korea Patent Publication No. 10-2011-0108848 discloses a fish processing method using a vitamin tree extract.

Accordingly, the development of a method for more efficient intake and use of useful components contained in the vitamin tree is required.

Republic of Korea Patent Publication No. 10-2010-0118970 (2010.11.08) Republic of Korea Patent Publication No. 10-2013-0049679 (2013.05.14)

The inventors of the present invention, while appropriately treating the fruit and leaves of the vitamin tree during the intensive study to develop foods with excellent nutritional ingredients and tastes by using vitamin trees, and then mixing the clam powder, sesame powder, and pork potato powder in an appropriate ratio As a result of manufacturing noodles, not only the taste and aroma, but also abundantly contained in the nutritional components of the vitamin tree can be enjoyed by everyone, men and women of all ages, and found that the cold noodle that can be beneficial to health has been completed and completed the present invention.

Therefore, an object of the present invention is prepared by mixing the fruit and leaves of the vitamin tree appropriately and then mixed with the clam powder, 톳 powder, and pork potato powder in an appropriate ratio not only good taste and aroma, but also contains sufficient nutritional components of the vitamin tree The present invention provides a method for producing cold noodles containing vitamins tree as a main ingredient that can be enjoyed by all ages.

The object of the present invention as described above

a) pretreatment of raw materials including vitamin trees, pork potatoes, clams, and cobs;

b) 73 to 80 parts by weight of flour, based on 100 parts by weight of dough, 3 to 6 parts by weight of vitamin tree fruit extract stock, 3 to 6 parts by weight of vitamin tree fruit extract powder, 2 to 4 parts by weight of vitamin tree leaf powder, clam powder 3 ˜7 parts by weight, 톳 2-4 parts by weight of powder, 3-7 parts by weight of pork potato powder, and 1-2 parts by weight of natural salt;

c) mixing the mixture evenly and kneading by adding 10 to 30 parts by weight of purified water with respect to 100 parts by weight of the mixture;

d) sprinkling evenly spraying the vitamin tree stock solution to the dough and then stored in a refrigerated state for 12 to 24 hours to mature the dough;

e) putting the aged dough into a noodle maker and noodle noodle;

f) drying the noodle soup; And

g) packaging the dried noodle in a predetermined unit; can be achieved by the method for producing a cold noodles noodle added to the vitamin tree, characterized in that it comprises a.

Cold noodles noodle added to the vitamin tree prepared by the method of the present invention can easily ingest the rich nutrients of the vitamin tree, excellent taste and aroma can be enjoyed by all ages.

1 is a manufacturing process of the cold noodles noodles added with the vitamin tree according to the present invention.
Figure 2 is a manufacturing process of the vitamin tree fruit extract powder according to the present invention.

The present invention is in one aspect

a) pretreatment of raw materials including vitamin trees, pork potatoes, clams, and cobs;

b) 73 to 80 parts by weight of flour, based on 100 parts by weight of dough, 3 to 6 parts by weight of vitamin tree fruit extract stock, 3 to 6 parts by weight of vitamin tree fruit extract powder, 2 to 4 parts by weight of vitamin tree leaf powder, clam powder 3 ˜7 parts by weight, 톳 2-4 parts by weight of powder, 3-7 parts by weight of pork potato powder, and 1-2 parts by weight of natural salt;

c) mixing the mixture evenly and kneading by adding 10 to 30 parts by weight of purified water with respect to 100 parts by weight of the mixture;

d) sprinkling evenly sprayed vitamin tree stock solution to the dough and then stored in a refrigerated state for 12 to 24 hours to mature the dough;

e) putting the aged dough into a noodle maker and noodle noodle;

f) removing the noodle noodles; And

g) packaging the dried noodle in a predetermined unit; provides a method for producing a cold noodles noodle added to the vitamin tree comprising a.

In a further aspect of the invention,

The vitamin tree extract extract is

a1) extracting the cleansed vitamins fruit using a hydraulic pressing juicer; And

a2) filtering the extract to obtain a stock solution;

The vitamin tree fruit extract powder

b1) a step of drying the cleansed vitamins fruit for 20-30 minutes at a temperature of 55-65 ° C .;

b2) a step of obtaining the extract by adding 10-20 folds of purified water to the dried vitamin tree fruit at a temperature of 0.5-0.6 atm and 60-70 ° C. for 7-24 hours;

b3) filtering the extract of the step with a paper filter paper to filter foreign matter;

b4) concentrating the filtrate at a temperature of 50-65 [deg.] C. under a reduced pressure of -0.08--0.09 MPA such that the brix of solids is at least 40 for 4-8 hours:

b5) drying the concentrate obtained in the above step at a low temperature for 24 to 48 hours at a temperature of 55 to 65 ℃ under vacuum;

b6) a step of grinding the dried product obtained in the above step into 80 ~ 120 mesh; And

b7) obtained by the process of sterilizing the powder obtained by pulverization at 100 to 123 ° C. for 15 to 25 minutes,

The vitamin tree leaf powder

c1) finely rinsing the leaves of the cleansed vitamin tree using a blender or a grinder; And

c2) crushing the chopped leaves into a powder having a particle size of 80 ~ 120 mesh; provides a method for producing a cold noodles noodle added to the vitamin tree, characterized in that obtained by.

In another aspect, the present invention,

The pork potato powder is

d1) scavenging the washed pork potato;

d2) drying the shredded pork potatoes in a well-ventilated shade for 3-7 days; And

d3) a step of pulverizing the dried product obtained in the above step into 80 ~ 120 mesh;

The clam powder is

e1) seaming process of removing foreign matter after soaking clam overnight in saline;

e2) removing the water and steaming for 20-30 seconds at a temperature of 98 ~ 110 ℃;

e3) washing the kernels with purified water after removing the clam shell;

e4) air drying the washed clam in a well-ventilated shade for 3-7 days; And

e5) putting the dried clam into a grinder to grind to 80 ~ 120 mesh;

The powder is

f1) the process of drying the washed 톳 in a well-ventilated shade for 3-7 days; And

f2) a step of crushing the dried 톳 into 80 ~ 120 mesh; provides a method for producing a cold noodles noodle added to the vitamin tree, characterized in that it is produced by.

Hereinafter, with reference to the accompanying drawings with respect to the overall configuration of the method for producing a cold cotton noodle added vitamin tree according to the present invention will be described in detail.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may properly define the concept of terms in order to best explain their invention in the best way possible. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention. Therefore, since the embodiments described in the specification and the configuration shown in the drawings are only one of the most preferred embodiments of the present invention, it is understood that there may be various equivalents and modifications that can replace them at the time of the present application. shall.

1 is a manufacturing process chart of the cold noodles noodle added to the vitamin tree according to the present invention, Figure 2 is a manufacturing process chart of the vitamin tree fruit extract powder according to the present invention.

Method for producing cold noodles noodles with added vitamin wood according to the present invention comprises a pretreatment step, mixing step, kneading step, ripening step, noodle making step, drying step and packaging step of the raw material as shown in Figure 1 and 2 .

a) pretreatment of raw materials

First, in the pretreatment step of the raw material is pre-treated by powdering or extracting the raw material, including vitamin trees, pork potatoes, clam and 톳 according to the addition purpose.

Among them, the vitamin-tree fruit extract stock solution is a1) extracting the cleanly washed vitamin tree fruit using a juicer, for example, a hydraulic pressing juicer; And a2) filtering the extract using a filter paper or a nonwoven fabric to obtain a stock solution. The extract may be obtained by a series of processes.

In addition, in the case where it is desired to store for a long time according to the product manufacturing environment following the grinding process, the sterilization process may be performed to ensure the storage stability of the product. However, when the material is used immediately by a continuous process, the sterilization process can be omitted. The same can be applied to the treatment of other materials.

The vitamin tree fruit extract powder, as shown in Figure 2, b1) a step of drying the cleanly washed vitamin tree fruit hot air for 20-30 minutes at a temperature of 55 ~ 65 ℃; b2) a step of obtaining the extract by adding 10-20 folds of purified water to the dried vitamin tree fruit at a temperature of 0.5-0.6 atm and 60-70 ° C. for 7-24 hours; b3) filtering the extract of the step with a paper filter paper to filter foreign matter; b4) concentrating the filtrate at a temperature of 50-65 ° C. under a reduced pressure of −0.08 to −0.09 MPA for 4-8 hours so that the brix of solids is at least 40: b5) concentrating the concentrate obtained in the above step under vacuum at 55˜ Drying at low temperature for 24 to 48 hours at a temperature of 65 ° C; b6) a step of grinding the dried product obtained in the above step into 80 ~ 120 mesh; And b7) it can be preferably obtained by the process of sterilizing the powder obtained by the pulverization at 100 ~ 123 ℃ for 15 to 25 minutes. These processes are described in more detail as follows.

b1) washing and drying process

It is preferable to wash the raw materials using a vortex washer or a brush washer, filter out foreign substances, and then dry the dried vitamins fruit at a temperature of 55 to 65 ° C.

b2) extraction process,

10 to 20 times the amount of purified water is added to the dried vitamins fruit, and the extract is extracted for 7 to 24 hours at a temperature of 0.5 to 0.6 atm and 60 to 70 ° C.

Experimental results of setting temperature condition for standardizing the temperature condition to use vitamin tree fruit showed that extracting vitamin tree fruit at 60 ℃ -70 ℃ was most effective. In addition, when looking at the vitamin C content of the main component, the extract extracted at 60 ℃ -70 ℃ showed the highest content, and when extracted above 80 ℃ showed a tendency to decrease the content. Extraction time for extracting the fruit of the vitamin tree was 350mg / g when extracted for 7 hours, and more than 8 hours was determined to be effective. Extraction of less than 6 hours showed a tendency to lower vitamin C content.

On the other hand, the amount of the extracted solvent shows a good result when extracted in the 10 ~ 20 times the results of the experiment for the standardization of the solvent usage, when comparing the energy efficiency and economic efficiency it may be most effective to add the solvent in 10 times the extraction. Extraction pressure is preferably carried out under the conditions of 0.5 ~ 0.6 atm.

Therefore, for mass production, vitamin tree fruit extract solvent 20 times, extraction temperature is 70 ℃, extraction time may be the most desirable 8 hours.

b3) filtration process

The extract of the above step is filtered with a filtration membrane or paper filter paper to filter out foreign substances and filtered in the absence of debris.

b4) concentration process

The filtrate is concentrated at a temperature of 50-65 [deg.] C. under a reduced pressure of -0.08-0.09 MPa to a brix ㅀ of solids of 40 or more for 4-8 hours. The best yield was obtained when concentrated using a reduced pressure concentrator under a reduced pressure of -0.08 to -0.09 MPa.

b5) drying process

The concentrate obtained in the above step is preferably dried at low temperature for 24 to 48 hours at a temperature of 55 ~ 65 ℃ under vacuum.

b6) grinding process

As a step of grinding the dried product obtained in the above step to 80 ~ 120 mesh, using a pin mill to grind to 100 mesh or less.

b7) sterilization process

In addition to the drying process or the pulverization process, if you want to store for a long time according to the product manufacturing environment can be carried out sterilization process to ensure the storage stability of the product. In the case of using the material immediately by a continuous process, the sterilization process can be omitted. The same can be applied to the treatment of other materials.

Sterilization can be preferably carried out by a process of sterilization for 15 to 25 minutes at normal conditions, for example 100 ~ 123 ℃.

The vitamin tree leaf powder is c1) finely chopped the leaves of the washed vitamin tree using a blender or a crusher; And c2) pulverizing the chopped leaves into powder having a particle size of 80 to 120 mesh.

In addition, the pig potato powder is d1) a step of slicing the cleaned pork potato; d2) drying the shredded pork potatoes in a well-ventilated shade for 3-7 days; d3) grinding the dried product obtained in the above step into 80-120 mesh; D4) The powder obtained by grinding | pulverization is sterilized at 100-123 degreeC for 15 to 25 minutes; can be obtained by the.

Pork Potato is a landscape plant that blooms like sunflowers when it blooms as a plant of Asteraceae. Unlike yellow and pretty flowers, it is a thick tuber in the ground for food use. From elongated to rugged, the shape is so diverse and the size and weight are so called 'fatty'. Swine potatoes started to attract attention because they were known as 'natural insulin' because they contain a lot of substance called 'inulin'. When eaten raw, it is crispy and cool, and taste and texture of burdock is strong.

Pork potato has the same texture and flavor as potatoes, burdock, and so on. Above all, since it is a healthy ingredient, it can be used as a diet food, diabetes food, and children's health food. Western restaurants serve pork potatoes as pre-meal soups, and can also be used as kimchi, diced rice, or non-fermented rice. It is also very good to grind pork potatoes and put them into dough for use as homemade soup or noodles.

Pig potatoes with various advantages as described above can be made by adding to the noodles of the cold noodles in the present invention to make the noodles more chewy and feel the chewy noodles, not only the texture and taste is good but the effect of increasing good nutrients Can be obtained.

The clam powder is e1) seam process to remove foreign matter after soaking clam overnight in saline; e2) removing the water and steaming for 20-30 seconds at a temperature of 98 ~ 110 ℃; e3) washing the kernels with purified water after removing the clam shell; e4) air drying the washed clam in a well-ventilated shade for 3-7 days; And e5) a step of crushing the dried clam into a grinder into a 80 to 120 mesh.

On the other hand, the powder f f1) step of drying for 3-7 days in a well-ventilated shade 깨끗 cleanly washed; And f2) grinding the dried char into 80-120 meshes.

b) mixing step

The raw materials pretreated by liquid extraction or powdering as above are mixed in a suitable mixing ratio, based on 100 parts by weight of the dough, 73 to 80 parts by weight of flour, 3 to 6 parts by weight of vitamin tree fruit extract, 3 parts by weight of vitamin tree fruit extract ~ 6 parts by weight, vitamin tree leaf powder 2-4 parts by weight, clam powder 3-7 parts by weight, 2 powder 2-4 parts by weight, pig potato powder 3-7 parts by weight, and 1 to 2 parts by weight of natural salt Balanced nutrients, cold noodle can be provided with a high degree of completeness of the product.

The above mixing ratio is obtained by considering all of the good kneading, ligation, nutrition, product stability (surface roughness and texture) and palatability of the ingredients. If it is off, the effect of addition may be weak or the nutrition may not be balanced, or it may not be harmonized with wheat flour, and the pork potato may make the noodles more cold and provide a chewy noodle. If the texture and taste may be inferior or may be uneconomical, the clam and 톳 powder may be deteriorated when the texture is out of the above range.

c) dough step

This step is to mix the mixture evenly and then knead by adding 10 to 30 parts by weight of purified water with respect to 100 parts by weight of the mixture. There is danger and the texture is poor. If the number of purified water exceeds 30 parts by weight, the dough is too tough to form a cold noodle is not good and can be poorly eaten texture.

d) ripening step

In the kneading process intermittently or evenly after spraying, evenly sprayed with vitamin C undiluted solution and stored in a refrigerated state for 12 to 24 hours to aging the dough at low temperature, the chewy elasticity and aroma and taste of cold noodles are better. You lose.

If the ripening time is less than 12 hours, chewy texture is less, if more than 24 hours hardening proceeds to harden the texture is not good because the ripening between the 12 to 24 hours is preferred.

e) noodle stage

Dough after low-temperature aging dough is put into a noodle machine to noodle noodle. In this step, a conventional extruded noodle machine may be used, and it may be more preferable to set the set temperature of the noodle machine to 100 to 110 ° C. to perform sterilization function simultaneously with noodle making.

f) drying step

Subsequently, the noodle noodles are dried in a well-ventilated shade or dried using a dryer to produce semi-dry or dried noodles according to moisture content, and the produced noodles are cut to an appropriate length to complete the noodles.

g) packing step

The cold cotton noodle dried in the above step is packed in a packing container for each specification. Subsequently, in accordance with the standards and specifications, the properties, foreign matters, moisture, bacteria count, E. coli, etc. are inspected and shipped only to suitable products.

(Example)

Hereinafter, the present invention will be described in more detail based on the following examples. These examples are presented for the purpose of more easily explaining the present invention, and the present invention is not limited to these examples, and the present invention is not limited to these examples and can be changed to other embodiments equivalent to substitutions and equivalents without departing from the spirit of the present invention. It will be apparent to those skilled in the art that the present invention can be applied.

Preparation Example 1 Preparation of Fruit Extract of Vitamin C

30Kg of freshly cleaned vitamins were extracted using a hydraulic press juicer, filtered through a nonwoven filter paper, sterilized at 121 ° C. for 15 minutes, and then used as needed to prepare cold noodles.

Preparation Example 2 Preparation of Vitamin Tree Fruit Extract Powder

After carefully washing 30 kg of the vitamin tree fruit, the washed vitamin tree fruit was dried by hot air at a temperature of 60 ℃. 20 times of purified water was added to the dried fruit, and the extract was extracted for 8 hours at 0.5 atmosphere and a temperature of 70 ° C. Subsequently, the extract was filtered through a paper filter paper to filter foreign matter, and the filtrate was concentrated at a temperature of 60 ° C. under a reduced pressure of −0.08 MPA for 8 hours. Solid brix was measured at 43. The concentrate was then dried under vacuum at a temperature of 60 ° C. for 24 hours, which was ground to a 100 mesh with a pin mill and subdivided into units.

Preparation Example 3 Preparation of Vitamin Tree Leaf Extract Powder

30 kg of leaves of the washed vitamin tree were chopped with a blender and ground to a powder of 100 mesh using a pin mill. The powder was sterilized and stored at 121 ° C. for 15 minutes before use in subsequent processes.

Preparation Example 4 Preparation of Pork Potato Powder

After washing 30Kg of pork potatoes cleanly, it was sliced to a thickness of 3mm and dried for 7 days in an airy shade. The dry matter was ground to a 100 mesh powder using a pin mill and the powder was sterilized and stored at 121 ° C. for 15 minutes before use in the subsequent process.

Preparation Example 5 Preparation of Clapac Powder

Fresh raw clam 30Kg was purchased in the mountains, soaked in sea water overnight, dehydrated, and after removing water, steamed for 30 seconds at a temperature of 100 ℃, the shell was separated, and the kernels were washed twice with purified water. The washed clam was naturally dried in a well-ventilated shade for 7 days and then put into a grinder to grind to 100 mesh to obtain a powder.

Preparation Example 6 Preparation of Powder

After washing the dried 톳 in a well-ventilated shade for 7 days, the dried 톳 was crushed into 100 mesh to obtain 톳 powder. The powder was sterilized and stored at 121 ° C. for 15 minutes before use in subsequent processes.

Examples 1-6: Preparation of noodle noodles of cold noodles with added vitamin wood

Each of the raw materials obtained in Preparation Examples 1 to 6 was evenly mixed in the ratio as shown in Table 1 below, and then purified water was added to knead the mixture. During the formation of the dough was sprayed intermittently the vitamin tree fruit extract of Preparation Example 1 and stored in the refrigerating chamber for 24 hours as a finished dough. After maturation, the dough was put into a noodle making machine, noodle was noodle dried, and the dried noodle was packed in units. The product of the comparative example was prepared by changing the content of the ingredients in the same range outside the set range.

Ingredient Content (Kg) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 flour 80 78 76 75 74 73 69 85 Vitamin Tree Fruit Extract 3 3 4 3 6 3 8 One Vitamin Tree Fruit Extract Powder 3 3 3 3 4 6 8 2 Vitamin Tree Leaf Powder 3 3 3 5 6 3 One 8 Pork Potato Powder 4 7 4 7 3 3 8 One Clam powder 3 2 5 3 4 7 2 One Powder 3 2 3.5 2 2 4 One One Sun salt One 2 1.5 2 One One 3 One Sum 100 100 100 100 100 100 100 100

Test Example: Sensory Test

In this test example, the cold noodles were prepared and tested using the cotton prepared according to Examples 1 to 6 and Comparative Examples 1 and 2. To do this, boil the noodles thoroughly in boiling water, wash them several times in cold water, and then chew the cold chilled beef with broth stock, season with salt and conventional soy sauce, mix the beef broth with Dongchimi broth half and half, and mix with salt and thin intestine. , Seasoned with vinegar and cooked.

Sensory evaluation was performed by 40 volunteers randomly selected by age for the cooked cold noodles and the results are shown in Table 2 below. As sensory items, color, aroma, taste, texture, and comprehensive evaluation items were evaluated by a five-point scale method, and the average of each value is shown in Table 2 below. The evaluation criteria set 5 as the very favorable degree, and set it as 4, the moderate degree to 3, the moderate degree to 2, the poor degree to 2, and the 1 for the very poor degree to be a little favorable degree.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 color 4.6 ± 0.2 4.4 ± 0.2 4.5 ± 0.3 4.2 ± 0.2 4.4 ± 0.5 4.3 ± 0.5 3.1 ± 0.5 3.1 ± 0.3 incense 4.3 ± 0.7 4.4 ± 0.2 4.3 ± 0.2 4.3 ± 0.4 4.6 ± 0.7 4.6 ± 0.4 3.1 ± 0.3 3.1 ± 0.3 flavor 4.3 ± 0.3 4.3 ± 0.7 4.2 ± 0.5 4.6 ± 0.7 4.5 ± 0.6 4.7 ± 0.3 3.1 ± 0.2 3.1 ± 0.3 Texture 4.5 ± 0.2 4.3 ± 0.1 4.2 ± 0.6 4.4 ± 0.8 4.3 ± 0.3 4.2 ± 0.3 3.2 ± 0.2 3.1 ± 0.3 Comprehensive Evaluation 4.4 ± 0.3 4.3 ± 0.2 4.3 ± 0.5 4.5 ± 0.5 4.5 ± 0.4 4.5 ± 0.5 3.2 ± 0.3 3.1 ± 0.3

From the results of Table 2, the products of the examples of the present invention were generally better than the products of Comparative Examples 1 and 2, and it can be seen that the preference is particularly high in taste and texture. In addition, the addition of vitamins, clams, and powder to cold noodles resulted in a resilient increase in texture and chewy texture. The noodle of cold noodle shown in the above example also exhibited a property of not being blown better than the comparative product even if left for a long time.

On the contrary, in Comparative Examples 1 and 2, in which the content of the ingredients was outside the set range, the evaluation result was generally inferior even if the same ingredients were added. Therefore, it is confirmed that it is difficult to obtain a desirable result when the vitamin tree, clam, 톳 powder is added out of the content as described above.

Therefore, it is possible to produce nutritional balance and nutrition by adding various extracts and pork potato of vitamin trees and adding appropriate amounts of clams and 톳. Providing highly productive products that meet the cultural needs of the

As described above, although the present invention has been described by way of limited embodiments and drawings, the present invention is not limited to the above-described embodiments, which can be variously modified and modified by those skilled in the art. Modifications are possible. Accordingly, the spirit of the present invention should be understood only by the claims set forth below, and all equivalent or equivalent modifications thereof will belong to the scope of the present invention.

Claims (4)

a) pretreatment of raw materials including vitamin trees, pork potatoes, clams, and cobs;
b) 73 to 80 parts by weight of flour, based on 100 parts by weight of dough, 3 to 6 parts by weight of vitamin tree fruit extract stock, 3 to 6 parts by weight of vitamin tree fruit extract powder, 2 to 4 parts by weight of vitamin tree leaf powder, clam powder 3 ˜7 parts by weight, 톳 2-4 parts by weight of powder, 3-7 parts by weight of pork potato powder, and 1-2 parts by weight of natural salt;
c) mixing the mixture evenly and kneading by adding 10 to 30 parts by weight of purified water with respect to 100 parts by weight of the mixture;
d) sprinkling the dough by spraying the vitamin tree stock solution to store in a refrigerated state for 12 to 24 hours to mature the dough;
e) putting the aged dough into a noodle maker and noodle noodle;
f) drying the noodle soup; And
g) packaging the dried noodle in a predetermined unit; a method for producing a cold noodles noodle added to the vitamin tree, characterized in that it comprises a. The method according to claim 1,
The vitamin tree extract extract is
a1) extracting the cleansed vitamins fruit using a hydraulic pressing juicer; And
a2) filtering the extract to obtain a stock solution;
The vitamin tree fruit extract powder
b1) a step of drying the cleansed vitamins fruit for 20-30 minutes at a temperature of 55-65 ° C .;
b2) a step of obtaining the extract by adding 10-20 folds of purified water to the dried vitamin tree fruit at a temperature of 0.5-0.6 atm and 60-70 ° C. for 7-24 hours;
b3) filtering the extract of the step with a filter paper to filter foreign matter;
b4) concentrating the filtrate at a temperature of 50-65 [deg.] C. under a reduced pressure of -0.08--0.09 MPA such that the brix of solids is at least 40 for 4-8 hours:
b5) drying the concentrate obtained in the above step at a low temperature for 24 to 48 hours at a temperature of 55 to 65 ℃ under vacuum;
b6) a step of grinding the dried product obtained in the above step into 80 ~ 120 mesh; And
b7) obtained by the process of sterilizing the powder obtained by pulverization at 100 to 123 ° C. for 15 to 25 minutes,
The vitamin tree leaf powder
c1) finely crushing the leaves of the washed vitamin tree using a blender or a grinder; And
c2) grinding the shredded leaves into a powder having a particle size of 80 to 120 mesh. The method according to claim 1,
The pork potato powder is
d1) scavenging the washed pork potato;
d2) drying the shredded pork potatoes in a well-ventilated shade for 3-7 days; And
d3) a step of pulverizing the dried product obtained in the above step into 80 ~ 120 mesh;
The clam powder is
e1) seaming process of removing foreign matter after soaking clam overnight in saline;
e2) removing the water and steaming for 20-30 seconds at a temperature of 98 ~ 110 ℃;
e3) washing the kernels with purified water after removing the clam shell;
e4) air drying the washed clam in a well-ventilated shade for 3-7 days; And
e5) putting the dried clam into a grinder to grind to 80 ~ 120 mesh;
The powder is
f1) a process of drying the washed washed in a well-ventilated shade for 3-7 days; And
f2) a step of pulverizing the dried 로 into 80 ~ 120 mesh; the method of producing a cold noodles noodles with added vitamin wood, characterized in that produced by. Cold noodle noodle added to the vitamin tree, characterized in that prepared by the method according to claim 1.

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