KR20200141551A - The Aronia noodle making method - Google Patents

Abstract

The present invention relates to a method for producing aronia noodles. The method comprises the steps of: producing brine by adding 1-5 wt% of purified salt to 95-99 wt% of purified water heated to 20-40°C and by mixing the same; producing aronia brine; producing aronia dough; producing an aronia noodle base having a predetermined thickness; producing aronia noodles; and performing packing. According to the present invention, an antioxidant material such as anthocyanin which is beneficial to a human body can be consumed.

Description

Aronia noodle making method {The Aronia noodle making method}

The present invention relates to a method for producing functional noodles, and more specifically, adding Aronia powder beneficial to the human body to our favorite noodles,

The non-hydrophilic aronia powder, which is not well agitated in the grain flour and is not diluted well in water, is first mixed with brine to make aronia brine,

By mixing 20 to 45% by weight of this mixed Aronia brine and 55 to 80% by weight of flour or grain flour to prepare Aronia noodles,

Since the non-hydrophilic aronia powder is evenly distributed in the flour or grain, the product color of the finished aronia noodle product is uniform, and the aronia powder is homogenized with the flour or grain, so it can always produce a constant aronia noodle product. ,

The present invention relates to an improved method of making Aronia noodles in which general consumers can naturally ingest antioxidants such as anthocyanins, which are beneficial to the human body, while ingesting Aronia noodles.

In general, noodles are traditional foods with a relatively simple process in which flour, buckwheat flour, potato flour, etc. are mixed with salt water, kneaded in a mixer, and then passed through a roller several times to form a noodles, then cut out and dried.

The quality of noodles is evaluated by the degree of chewyness, the texture of the surface when eating, and the color of the noodles itself, and the quality varies greatly depending on the characteristics of the ingredients, the amount of water, and the drying method.

Noodles are made by the unique properties of gluten contained in flour, and the properties of noodles change greatly depending on the amount of flour and mixed powder added.

In other words, the physical properties of noodles vary greatly depending on the composition of the complex flour, such as the mixing ratio of the flour complex and the addition of other noodle quality improvers.

The wire cutting noodles are made by kneading flour to form a noodles having a certain thickness and width, and then thinly chopped using a wire cutting roll equipped with a ring-in (丸刃) or engraved (角刃). Since only one hopper or dough tray is connected per unit, in most cases, in one noodle formation process, only one type of dough mixed with the same composition is included and rolled to form a noodle plate made of only the same composition.

Conventionally manufactured noodles are generally white, which is the color of flour, and colored noodles to which some functional powders, such as buckwheat powder and ground ground powder, are added have been produced. In recent years, due to the increase in income and increasing interest in health, products that improve the nutritional value of noodles by adding specific functional substances such as kelp powder, chlorella powder, ginseng powder, hemp powder, and zinnia powder have been produced.

In addition, with the development of cooking technology and the advanced consumption tendency, the evaluation of the appearance quality of cooked foods is increasing, and the preference for the texture peculiar to noodles is increasing. The cases of cooking by mixing noodles having physical properties are increasing.

In addition to the consumer's desire for taste, the demand for health-oriented foods is steadily increasing in the modern era, so green tea and noodles made with eggs are newly commercialized and sold in traditional noodles.

Since the raw material of general noodles manufactured by this known method is mainly composed of flour, buckwheat flour, potato flour, etc., general consumers who like noodles are not affected by the intrinsic ingredients of flour, buckwheat flour, and potato flour. It had the disadvantage of not being able to consume beneficial functional ingredients.

Korea has many kinds of unique traditional foods that have been handed down for a long time, but the situation is neglecting to make these traditional foods hygienic, to develop manufacturing equipment, or to scientifically prove and develop the effects on traditional foods.

Noodles corresponding to these traditional foods are also mainly composed of flour, buckwheat flour, and potato flour, so when general consumers consume noodles, they are limited to ingesting only carbohydrates, which are the unique ingredients of the noodles.

Noodles are loved by eaters as a convenient food that forms a unique taste and unique texture, but as described above, only the main ingredients are made of wheat flour, buckwheat flour, potato flour, etc. The lack of nutrients makes it impossible to provide enough of the unique texture and nutrients of the noodles.

Therefore, although various studies to improve the quality of noodles are continuously being conducted, the functional aspects of human physiological activity are improved while eating noodles that people enjoy by making noodles using various natural health food materials that are effective for the human body. Innovative methods are being developed that can simultaneously achieve the texture of the noodles or improve the texture of the noodles.

On the other hand, aronia powder is obtained by drying and processing aronia finely powdered, and this aronia powder has a disadvantage that it is not well diluted with other physical properties because the particles are very fine.

For example, when aronia powder is added to a cup of water, the non-hydrophilic aronia powder is not diluted with water and floats on the surface of the water, and when stirred with a spoon, it sticks to the spoon and is not diluted well.

Therefore, in order to solve the non-hydrophilic properties of aronia powder, the present invention obtains brine by adding purified salt to heated purified water, and dissolving aronia powder in such brine to prepare aronia brine to prepare aronia noodles Is to do.

In addition, the present invention improves the functional aspects of human physiological activity or improves the functional aspects of the human body by ingesting the noodles together with the Aronia powder containing antioxidants such as anthocyanins, which are beneficial to the human body while eating noodles in order to continue improving the quality of noodles. We would like to present an innovative way to achieve texture improvement at the same time.

-Korean Patent Application No. 10-2001-41394 (Jul. 10, 2001) "Method for manufacturing noodles containing goji japonica powder and hot water extract of phalanx and its noodles" -Korean Patent Registration No. 10-380715 (2003. 4. 4) "Method of manufacturing bamboo leaf noodles" -Korean Patent Registration No. 10-486793 (2005. 4. 22) "Method of manufacturing noodles containing turmeric powder and noodles containing turmeric powder obtained by the method" -Korean Patent Registration No. 10-892762 (2009. 4. 2) "Method of manufacturing Ogapi noodles and Ogapi noodles manufactured therefrom"

The present invention was developed to solve the conventional problems as described above, and the method for manufacturing Aaronia noodles of the present invention,

Aronia powder, which is beneficial to the human body, is added to our favorite noodles,

The non-hydrophilic aronia powder, which is not well agitated in flour or grain and is not well diluted in water, is first mixed with brine to make aronia brine,

By mixing 20 to 45% by weight of this mixed Aronia brine and 55 to 80% by weight of flour or grain flour to prepare Aronia noodles,

Since the non-hydrophilic aronia powder is evenly distributed in the flour or grain, the product color of the finished aronia noodle product is uniform, and the aronia powder is homogenized with the flour or grain, so it can always produce a constant aronia noodle product. ,

While general consumers consume Aronia noodles, they can naturally ingest antioxidants such as anthocyanins, which are beneficial to the human body, and improve the unique physical properties of noodles, while maintaining a consistent chewy texture of the noodles and various diseases. It is to provide a method of manufacturing Aronia noodles that can obtain the preventive and inhibitory effects of.

Aronia noodles manufacturing method of the present invention in order to achieve the above object,

Preparing brine by adding and mixing 1 to 5% by weight of purified salt to 95 to 99% by weight of purified water heated to 20 to 40°C;

Adding 0.1 to 10% by weight of aronia powder to the brine prepared in the above step and dissolving it to prepare aronia brine;

After adding 20 to 45% by weight of aronia brine prepared in the above step and 55 to 80% by weight of flour or grain flour into the kneader, vacuum kneading was performed while maintaining the vacuum degree in the kneader at 300 to 700 mmHg to prepare the Aaronia dough. Manufacturing;

Passing the aronia dough prepared in the above step through a rolling roller of a noodle manufacturing apparatus to produce an aronia noodles having a predetermined thickness;

Manufacturing aronia noodles by cutting the noodles prepared in the above step into a desired size by using a cutter installed at the end of the rolling roller of the noodle making apparatus; And

It characterized in that it comprises the step of hanging the Aaronia noodles prepared in the above step, drying in a drying room by hanging on a cotton pad, and then cutting and packaging them to a desired size after drying.

According to the Aaronia noodles manufactured by the method for manufacturing Aaronia noodles of the present invention as described above,

Since the non-hydrophilic aronia powder is evenly distributed in the flour or grain, the product color of the finished Aronia noodle product is uniform.

Since Aronia powder is homogenized with flour or grain, there is an effect that can always produce a constant Aronia noodle product.

In addition, since general consumers can naturally ingest antioxidants such as anthocyanins, which are beneficial to the human body, contained in aronia while ingesting the aronia noodles of the present invention, there is a very beneficial effect on human health.

In order to achieve the above object, the method for producing Aaronia noodles of the present invention,

Preparing brine by adding and mixing 1 to 5% by weight of purified salt to 95 to 99% by weight of purified water heated to 20 to 40°C;

Adding 0.1 to 10% by weight of aronia powder to the brine prepared in the above step and dissolving it to prepare aronia brine;

After adding 20 to 45% by weight of aronia brine prepared in the above step and 55 to 80% by weight of flour or grain flour into the kneader, vacuum kneading was performed while maintaining the vacuum degree in the kneader at 300 to 700 mmHg to prepare the Aaronia dough. Manufacturing;

Passing the aronia dough prepared in the above step through a rolling roller of a noodle manufacturing apparatus to produce an aronia noodles having a predetermined thickness;

Manufacturing Aaronia noodles by cutting the Aaronia noodles prepared in the above step into a desired size using a cutter installed at the end of the rolling roller of the noodle manufacturing apparatus; And

The Aaronia noodles prepared in the above step were dried in a drying room by hanging them on a cotton pad, and after drying, cut to a desired size and packaged to produce Aaronia noodles.

As is well known, flour or flour, which is an ingredient used in many foods, refers to a powder made by crushing the grains of grains or other edible and starchy hard seed plants.

In the English-speaking world, "flour" usually means flour unless otherwise noted. However, in addition to wheat, the ingredients of grain flour are various such as corn, rye, barley, and rice.

Flour is used as the main ingredient for noodles and as the main ingredient for bread, a staple food in many countries, and contains a high proportion of starch, which is composed of polysaccharide carbohydrates.

Flour contains a protein called gluten, so when making dough from flour, these gluten molecules bind together like a mesh to make the dough into an elastic structure. Due to this, small carbonic acid pores can be preserved in a stable structure, thereby completing a soft-structured bread and cake.

In addition, Aronia (Aronia) is a perennial shrub native to North America, belongs to the Rosaceae family, and has small sour fruits. The fruits ripen in late summer and immediately fall off, and the leaves are soft, shiny and light green.

Also known as Kingsberry or Chokeberry, it is said that royals and nobles in medieval Europe took it as a panacea to cure various diseases, and even today, Kingsberry generally refers to Aronia.

Aronia berries (Aronia berry, Black Chokeberry) are usually classified into two types according to their color. The red fruit is called red chocolate berry (scientific name; Aronia arbutifolia), and the black one is black chocolate berry (scientific name; Aroniamelanocarpa). do.

Aronia fruit also contains a large amount of sugars (20%) and antioxidant enzymes such as anthocyanins, polyphenols, flavonoids, vitamins A, C, E, beta-carotene, zinc, and vitamin B1. , B2, B6, pantothenic acid, folic acid, and other useful vitamins and minerals.

In particular, anthocyanins and polyphenols help blood circulation in the human body, aid in permeability of microvessels, elasticity of blood vessels, normalization of blood pressure, etc., and in particular, provide a positive effect on microvessels of the eye to enhance vision. It is known to show.

Aronia is the best anthocyanin-containing plant in existence, and as a result of analysis, it was found that Aronia had the highest anthocyanin content among berries of berries discovered so far.

Therefore, Aronia has the most excellent antioxidant effect among berries fruits, and through various clinical trials, Aronia has a strong effect against cardiovascular disease, cancer, dementia, vision weakness, diabetes, photoaging, skin care, heavy metal poisoning, etc. As proven, in Europe and the United States, general foods and functional foods, alcoholic beverages, pharmaceutical ingredients, beverages, wines, liqueurs, powders, capsules, tablets, baby foods, candy, confectionery, jellies, dairy products, natural dyes, etc. It has been developed and is receiving explosive reactions from consumers.

Anthocyanins are mainly water-soluble substances that occur in any tissue such as flowers, fruits, roots, leaves, and stems of plants, but are mainly found in fruits and flowers, exist in the vacuoles of cells, and represent color as a natural pigment glycoside. Up to 400 species have been discovered, and high concentrations of anthocyanins are found mainly in the environment of intense sunlight, ultraviolet rays, severe cold and high humidity.

The reason is that intense sunlight and ultraviolet rays destroy the DNA of the plant cell nucleus and take the life of the plant. Therefore, it is to protect the plant surface or intermediate layer by producing anthocyanin, an ultraviolet absorber.

Aronia's anthocyanin is the highest content of cyanidin anthocyanins in nature. It is abundantly present in the skin and flesh of Aronia fruit, and contains the only cyanidin-3-O-xyloside in nature, which is a glycoside bound by aglycone and sugar. to be.

In addition, it contains epicatechin and epigallocatechin, which is a type of polyphenol, which is an important substance that mainly represents the defense and detoxification functions of living organisms. It is reported that aronia contains 10 times more catechins and tannins than green tea.

In addition, chlorgenic acid contained in aronia is a type of polyphenol contained in coffee, green tea, and apple, and has been reported to have excellent efficacy in diabetes, bacterial and viral diseases, and xanthophylls lutein and cryptoxanthine are carotenoids. As a kind, it has excellent antioxidant, vision, and immune enhancing effects, and it contains beta-carotene and lycopene as carotenes, which is a carotenoid with excellent antioxidant, anticancer, and vision improvement effects. Lycopene is a kind of flavonoid in tomatoes. It has been found to have excellent efficacy in urinary and prostate diseases.

As it is known that the constituents of aronia as described above have useful effects on the human body, many studies are being conducted to obtain foods using aronia.

However, aronia has a problem in that it is difficult to use raw fruits as they are because of the thick skin and strong astringent taste due to tannins.

Therefore, conventionally, it is mainly distributed as juice (concentrate), but there is a problem in that the juice yield is low and it is difficult to periodically consume a certain amount.

Therefore, aronia cannot be eaten on its own and must be processed and ingested, but there is a problem that it cannot be easily ingested by various methods due to insufficient development of the processing method and utilization method.

On the other hand, aronia powder is obtained by drying and processing aronia finely powdered, and this aronia powder has a disadvantage in that it has a non-hydrophilic property that is not well diluted with other physical properties because the particles are very fine.

For example, when aronia powder is added to a cup of water, the non-hydrophilic aronia powder is not diluted with water and floats on the surface of the water, and when stirred with a spoon, it sticks to the spoon and is not diluted well.

Therefore, in the method for producing aronia noodles of the present invention, first, a purified salt is added to heated purified water to obtain brine, and aronia powder is dissolved in this brine to prepare aronia brine.

The characteristic technical configuration of the Aronia noodle manufacturing method of the present invention,

First, 1 to 5% by weight of purified salt is added to 95 to 99% by weight of purified water heated to 20 to 40°C and mixed to prepare brine.

In the brine prepared as described above, 0.1 to 10% by weight of aronia powder is added and dissolved to prepare aronia brine in which purified water, brine, and aronia powder dissolved therein are mixed and integrated.

After that, 20 to 45% by weight of aronia brine prepared in the above step and 55 to 80% by weight of flour or grain flour were added to a kneader,

It is to manufacture Aaronia dough by performing vacuum kneading while maintaining the vacuum degree in the kneader at 300~700㎜Hg.

Then, the Aaronia dough prepared in the above step is passed through a rolling roller of a noodle manufacturing apparatus to produce a Aaronia noodle board having a predetermined thickness,

The Aaronia noodles prepared in the above step are cut to a desired size using a cutting machine installed at the end of the rolling roller of the noodle manufacturing apparatus to prepare Aaronia noodles.

After that, the Aaronia noodles prepared in the above step are dried in a drying room by hanging them on a cotton pad, and after drying, they are cut to a desired size and packaged to prepare Aaronia noodles.

Aaronia noodles prepared by the method for producing Aaronia noodles of the present invention as described above are uniformly distributed in the non-hydrophilic aronia powder in flour or grain, so that the product color of the finished Aaronia noodles product is uniform. Since the powder is homogenized with flour or grain, it has the effect of producing a constant Aaronia noodle product.

Aronia noodle manufacturing method of the present invention, but the addition of Aronia powder beneficial to the human body to our favorite noodles,

Firstly mixing non-hydrophilic aronia powder in flour or grain flour with brine to make aronia brine,

By mixing 20 to 45% by weight of this mixed Aronia brine and 55 to 80% by weight of flour or grain flour to prepare Aronia noodles,

Since aronia powder is evenly distributed in flour or grain, the color of the finished Aaronia noodle product is all uniform, and since the aronia powder is homogenized with flour or grain, it is always possible to produce a constant Aaronia noodle product.

In addition, while general consumers consume Aronia noodles, they can naturally ingest antioxidants such as anthocyanins, which are beneficial to the human body, contained in aronia.

Claims (1)

Preparing brine by adding and mixing 1 to 5% by weight of purified salt to 95 to 99% by weight of purified water heated to 20 to 40°C;
Adding 0.1 to 10% by weight of aronia powder to the brine prepared in the above step and dissolving it to prepare aronia brine;
After adding 20 to 45% by weight of aronia brine prepared in the above step and 55 to 80% by weight of flour or grain flour into the kneader, vacuum kneading was performed while maintaining the vacuum degree in the kneader at 300 to 700 mmHg to prepare the Aaronia dough. Manufacturing;
Passing the aronia dough prepared in the above step through a rolling roller of a noodle manufacturing apparatus to produce an aronia noodles having a predetermined thickness;
Manufacturing Aaronia noodles by cutting the Aaronia noodles prepared in the above step into a desired size using a cutter installed at the end of the rolling roller of the noodle manufacturing apparatus; And
Aronia noodle manufacturing method comprising the step of hanging the Aaronia noodle prepared in the above step on a cotton table and drying it in a drying room, and then cut and packaged in a desired size after drying.