KR20220027345A - Method for producing grain noodles using Aurea Helianthus - Google Patents

Abstract

The present invention relates to a method for manufacturing grain noodles using Aurea helianthus, to provide excellent functional properties such as antioxidant activity. According to the present invention, the method comprises the following steps: (1) drying and pulverizing leaves of Aurea helianthus to prepare Aurea helianthus powder; (2) adding water to washed and dried garlic peels and perform extraction and filtration to prepare a garlic peel extract; (3) steaming each of non-glutinous rice, barley, and brown rice after soaking in water; (4) drying and pulverizing the steamed non-glutinous rice, barley, and brown rice of the step (3) to prepare non-glutinous rice flour, barley flour, and brown rice flour; (5) mixing the barley flour, non-glutinous rice flour, and brown rice flour prepared in the step (4) with the Aurea helianthus powder prepared in the step (1) and salt to prepare a grain mixture; and (6) making noodles by using dough prepared through adding the garlic peel extract prepared in the step (2) to the grain mixture prepared in the step (5).

Description

{Method for producing grain noodles using Aurea Helianthus}

The present invention relates to a method for producing grain noodles using Geumhwagyu powder and garlic peel extract, and to grain noodles prepared by the method.

As the structure of social life became more diversified and industrialized due to the modernization of industry and the improvement of the economic level, the use of noodles in food rapidly took up a high proportion due to many changes in dietary patterns. In general, noodles are made by kneading raw materials with water and other raw materials, forming a noodle strip, and then cutting or extruding the dough, and the production method is relatively simple. However, when prepared using only wheat flour as a noodle material, most of the conventional noodles obtained by kneading only wheat flour into thin noodles do not contain even nutrients and have no special taste other than a light taste. . In addition, conventional noodles made of wheat flour as a main ingredient are not digested well, so it is quite difficult for people with a weak digestive system to digest, and there is a problem that can harm health when ingested.

Therefore, a method of manufacturing noodles using rice has been proposed as one of the ways to overcome the disadvantages of wheat noodles as described above, but rice noodles show a lower level of processing aptitude in making noodles compared to wheat noodles, and It has the disadvantages of being easily broken in shape and having a rough texture. In order to compensate for the disadvantages of rice noodles as described above, products manufactured by adding various additives to the production of rice noodles constitute the mainstream, but there is a problem that the additives are not beneficial to health.

Geumhwagyu is a pseudonym for daffodil, which has hairs all over, and has a round columnar stem, stands upright and does not branch, and is 1-1.5 m in height. The leaves are alternate phyllotaxis, and the petiole is long, and the leaf body is palm-shaped and deeply divided into 5-9 pieces. The split pieces are lancet-shaped or inverted lancet-shaped, with rough serrations on the edge. The stipule is thin and small in the shape of a lancet.

This Geumhwagyu is also called Golden Sunflower or Hwangchokgyu, is rich in vegetable collagen and estrogen, and is known to be effective in anti-cancer, immunity improvement, blood pressure lowering, anti-inflammatory, skin regeneration and skin elasticity. Specifically, Geumhwagyu has a strong anti-inflammatory action due to the hyperoside component, and is rich in estrogen as described above, so it has an effect on menopausal diseases. In addition, because it contains a lot of essential amino acids, it helps to improve sexual function, and has effects such as antioxidant and immune system regulation. In addition, it contains a large amount of protein, vitamins and minerals, which are essential nutrients for the human body, in addition to collagen, which is the main ingredient unique to Keumhwagyu.

Korea Patent Publication No. 2020-0097404 discloses a method for producing rice noodles with wood ear mushroom, and Korean Patent No. 2137480 discloses a method for producing brown rice noodles, but a method for producing grain noodles using the Geumhwagyu powder of the present invention different from

The present invention has been devised in response to the above requirements, and an object of the present invention is to prepare grain noodles with excellent functionality and preference using gold wool, pre-treatment of gold wool, types of auxiliary materials, compounding ratio, drying conditions, etc. manufacturing conditions To provide a method for producing grain noodles with excellent flavor and texture while further enhancing antioxidant activity.

In order to solve the above problems, the present invention comprises the steps of: (1) drying and pulverizing the leaves of gold wool to prepare a powder of gold wool; (2) preparing a garlic peel extract by adding water to the washed and dried garlic peels, followed by filtration; (3) steaming each soaked non-glutinous rice, barley, and brown rice; (4) manufacturing non-stick rice flour, barley flour and brown rice flour by drying and pulverizing the non-stick rice, barley, and brown rice steamed in step (3), respectively; (5) preparing a grain mixture by mixing the barley flour, non-glutinous rice flour and brown rice flour prepared in the step (4) with the gold powder and salt prepared in the step (1); and (6) adding the garlic peel extract prepared in the step (2) to the grain mixture prepared in the step (5) to make the kneaded dough. provide a way

In addition, the present invention provides a grain noodle prepared by the above method.

The grain noodles of the present invention not only do not add any flour, but also have the advantage of being rich in nutrients by using various grains and functional materials such as Geumhwagyu and garlic peel extract. In addition, it is possible to provide grain noodles more preferred by consumers because of excellent functionality such as antioxidant activity, as well as excellent taste, texture and flavor.

In order to achieve the object of the present invention, the present invention

(1) drying and pulverizing the Keumhwagyu leaves to prepare Keumhwagyu powder;

(2) preparing a garlic peel extract by adding water to the washed and dried garlic peels, followed by filtration;

(3) steaming each soaked non-glutinous rice, barley, and brown rice;

(4) manufacturing non-stick rice flour, barley flour and brown rice flour by drying and pulverizing the non-stick rice, barley, and brown rice steamed in step (3), respectively;

(5) preparing a grain mixture by mixing the barley flour, non-glutinous rice flour and brown rice flour prepared in the step (4) with the gold powder and salt prepared in the step (1); and

(6) A method for producing grain noodles, characterized in that it comprises the step of making the kneaded dough by adding the garlic peel extract prepared in the step (2) to the grain mixture prepared in the step (5) provides

In the method for producing grain noodles of the present invention, the grain mixture of step (5) is preferably based on the total weight of the grain mixture, barley flour 73 to 77% by weight, non-glutinous rice flour 13 to 17% by weight, brown rice flour 5 to 7 Weight %, it can be prepared by mixing 2.5 to 3.5 wt% of Geumhwagyu powder and 0.8 to 1.2 wt% of salt, and more preferably, based on the total weight of the grain mixture, 75 wt% of barley flour, 15 wt% of non-glutinous rice flour, and brown rice It can be prepared by mixing 6% by weight of powder, 3% by weight of gold-silver powder, and 1% by weight of salt. By preparing noodles with a grain mixture mixed with the above material types and mixing ratios, the taste and aroma of the ingredients harmonized well and it was possible to prepare soft and chewy noodles.

In the method for producing grain noodles of the present invention, noodles can be made while being heated to 110 ° C during the noodle making in step (6). The shape of the noodles was homogeneous and the texture could be further improved.

The method for producing grain noodles of the present invention, more specifically

(1) drying the leaves of Keumhwagyu at 50~60℃ for 20~25 hours and then pulverizing to prepare Keumhwagyu powder;

(2) adding water 8 to 12 times (v/w) to the dried garlic peel after washing, extracting it at 90 to 100° C. for 1 to 3 hours, and then filtering to prepare a garlic peel extract;

(3) steaming the soaked non-glutinous rice, barley, and brown rice at 90 to 100° C. for 12 to 18 minutes, respectively;

(4) manufacturing non-stick rice flour, barley flour and brown rice flour by drying the non-stick rice, barley, and brown rice steamed in step (3) at 45 to 50° C., respectively, and pulverizing them;

(5) based on the total weight of the grain mixture, 73 to 77% by weight of barley flour prepared in step (4), 13 to 17% by weight of non-glutinous rice flour, and 5 to 7% by weight of brown rice flour prepared in step (1) preparing a grain mixture by mixing 2.5 to 3.5 wt% of gold-silver powder and 0.8 to 1.2 wt% of salt; and

(6) adding the garlic peel extract prepared in the step (2) to the grain mixture prepared in the step (5) in a ratio of 60 to 64:36 to 40 (w:v) to make the kneaded dough may include,

more specifically

(1) drying the leaves of Keumhwagyu at 50~60℃ for 20~25 hours and then pulverizing to prepare Keumhwagyu powder;

(2) adding water 10 times (v/w) to the dried garlic peel after washing, extracting it at 100° C. for 2 hours, and then filtering to prepare a garlic peel extract;

(3) steaming each soaked non-glutinous rice, barley, and brown rice at 100° C. for 15 minutes;

(4) manufacturing non-stick rice flour, barley flour and brown rice flour by drying the non-stick rice, barley, and brown rice steamed in step (3) at 45 to 50° C., respectively, and pulverizing them;

(5) Based on the total weight of the grain mixture, 75% by weight of barley flour, 15% by weight of non-glutinous rice flour, and 6% by weight of brown rice flour prepared in step (4) and 3% by weight of Keumhwagyu powder prepared in step (1) and 1 wt% of salt to prepare a grain mixture; and

(6) adding the garlic peel extract prepared in step (2) to the grain mixture prepared in step (5) at a ratio of 62:38 (w:v) to make the dough kneaded there is.

In the method for producing grain noodles of the present invention, the Keumhwagyu leaves in step (1) are dried after spraying the dilute deep sea water on the Keumhwagyu leaves, and then spraying the artichoke extract thereto.

The deep sea water dilution may be preferably 8 to 12% (v/v) deep sea water dilution, and more preferably 10% (v/v) deep sea water dilution.

In addition, the artichoke extract may be prepared by adding water 18 to 22 times (v/w) to the artichoke leaf, extracting it at 90 to 100° C. for 50 to 70 minutes, and then filtration, more preferably It can be prepared by adding water 20 times (v/w) to the artichoke leaf, extracting it at 100° C. for 60 minutes, and then filtration.

As described above, by pre-treating the gold powder to prepare a powder, it was possible to enhance the antioxidant activity of the gold powder and to prepare a powder suitable for the production of noodles with excellent taste and flavor.

The present invention also provides grain noodles prepared by the above method.

Hereinafter, an embodiment of the present invention will be described in detail. However, the following examples are only illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Grain noodles using Keumhwagyu

(1) Geumhwagyu leaves were dried at 50-60° C. for 20-25 hours, and then pulverized to prepare gold-silver powder.

(2) After washing, purified water was added 10 times (v/w) to the dried garlic peel, extracted at 100° C. for 2 hours, and filtered to prepare a garlic peel extract.

(3) Non-stick rice, barley, and brown rice were each thoroughly washed with water, immersed in water, and then heated at 100° C. for 15 minutes using a steam steamer.

(4) The non-stick rice, barley, and brown rice steamed in step (3) were dried at 45-50° C. so that the moisture content was within 10%, respectively, and then pulverized to 100 mesh to prepare non-glutinous rice flour, barley flour and brown rice flour.

(5) Based on the total weight of the grain mixture, 75% by weight of barley flour, 15% by weight of non-glutinous rice flour, and 6% by weight of brown rice flour prepared in step (4) and 3% by weight of Keumhwagyu powder prepared in step (1) and 1% by weight of refined salt to prepare a grain mixture.

(6) Add the garlic peel extract of step (2) to the grain mixture prepared in step (5) at a ratio of 62:38 (w:v), knead it, and make noodles with a noodle making machine set at 110°C to make grain noodles prepared.

Preparation Example 2. Grain noodles using Keumhwagyu

(1) A 10% (v/v) deep sea water dilution was prepared by diluting distilled water 10-fold in the Donghae deep sea water stock solution.

(2) Artichoke ( Cynara scolymus ) Purified water was added 20 times (v/w) to leaves, extracted at 100° C. for 1 hour, and then filtered to prepare an artichoke extract.

(3) After evenly spraying the diluent of the deep sea water prepared in step (1) on the leaves of Geumhwagyu at a ratio of 1:0.5 (w:v), it was dried at 50 to 60° C. for 20 to 25 hours.

(4) After evenly spraying the artichoke extract prepared in step (2) on the dried Geumhwagyu leaf in step (3) at a ratio of 1:0.5 (w:v), at 50 to 60° C. for 20 to 25 hours After drying, the powder was pulverized to prepare a silicon dioxide powder.

(5) After washing, purified water was added 10 times (v/w) to the dried garlic peel, extracted at 100° C. for 2 hours, and filtered to prepare a garlic peel extract.

(6) Non-stick rice, barley, and brown rice were each thoroughly washed with water and immersed in water, and then heated at 100°C for 15 minutes using a steam steamer.

(7) The non-stick rice, barley, and brown rice steamed in step (6) were dried at 45-50° C. so that the moisture content was within 10%, respectively, and then pulverized to 100 mesh to prepare non-glutinous rice flour, barley flour and brown rice flour.

(8) Based on the total weight of the grain mixture, 75% by weight of barley flour, 15% by weight of non-glutinous rice flour, and 6% by weight of brown rice flour prepared in step (7) and 3% by weight of Keumhwagyu powder prepared in step (4) and 1% by weight of refined salt to prepare a grain mixture.

(9) Add the garlic peel extract of step (5) to the grain mixture prepared in step (8) at a ratio of 62:38 (w:v), knead it, and make noodles with a noodle making machine set at 110°C to make grain noodles prepared.

Comparative Example 1. Grain noodles

(1) Non-stick rice, barley, and brown rice were each thoroughly washed with water, immersed in water, and then steamed for 15 minutes at 100°C using a steam steamer.

(2) The non-stick rice, barley, and brown rice steamed in step (1) were dried at 45-50° C. so that the moisture content was within 10%, respectively, and then pulverized to 100 mesh to prepare non-glutinous rice flour, barley flour and brown rice flour.

(3) Based on the total weight of the grain mixture, 75% by weight of the barley flour prepared in step (2), 18% by weight of non-glutinous rice flour, 6% by weight of brown rice flour, and 1% by weight of refined salt were mixed to prepare a grain mixture.

(4) Purified water was added to the grain mixture prepared in step (3) in a ratio of 62:38 (w:v), kneaded, and noodles were made in a noodle making machine set at 110° C. to prepare grain noodles.

Comparative Example 2. Grain noodles

Grain noodles were prepared by the method of Preparation Example 1, but without using gold powder in step (5), 75% by weight of barley flour, 18% by weight of non-glutinous rice flour, 6% by weight of brown rice flour, and 1% by weight of refined salt were mixed One grain mixture was used to prepare grain noodles.

Comparative Example 3. Grain noodles

Grain noodles were prepared by the method of Preparation Example 1, but instead of using garlic peel extract in step (6), purified water was used to prepare grain noodles.

Example 1. DPPH radical scavenging ability test

To measure antioxidant activity by hydrogen electron donating ability, a sample was dissolved in methanol (or DMSO) solvent, 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After the mixed sample was reacted in the dark for 30 minutes, absorbance was measured at 517 nm. For the hydrogen electron donating ability, each experiment was repeated three times and averaged, and then the degree of decrease in absorbance for the control was calculated by the following equation.

Antioxidant activity on DPPH radical scavenging activity (%) = (A-B)/A × 100

A: Absorbance of DPPH solution without sample added

B: Absorbance of reaction between DPPH and sample in the reaction solution

DPPH radical scavenging ability test of grain noodles grain noodle types DPPH radical scavenging ability test (2000 ppm) Preparation Example 1 36.1±1.0 Preparation 2 42.1±2.1 Comparative Example 1 22.5±0.9 Comparative Example 2 30.4±1.6 Comparative Example 3 33.8±2.4

The measurement results of DPPH radical scavenging ability of grain noodles are shown in Table 1 above. The antioxidant activity of grain noodles was high in Preparation Examples 1 and 2, and Comparative Example 1 showed the lowest activity among Comparative Examples. Therefore, it could be confirmed that the preparation of grain noodles using both Geumhwagyu and garlic peel can enhance antioxidant activity.

Example 2. Sensory test of grain noodles

With the grain noodles of Preparation Examples and Comparative Examples 1 to 3, 30 adult men and women were boiled and tasted the noodles, and then the flavor, taste, chewiness and overall preference were evaluated. The results were given in Table 2 using a 5-point scale method (1 point: very poor, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good).

Sensory test of grain noodles division incense taste Chewability Comprehensive symbol map Preparation Example 1 4.36 4.26 4.10 4.08 Preparation 2 4.40 4.50 4.22 4.36 Comparative Example 1 3.90 3.20 3.42 3.30 Comparative Example 2 4.12 3.98 3.92 3.94 Comparative Example 3 4.02 3.54 3.68 3.60

As a result, it was confirmed that the grain noodles of the Preparation Examples showed a high preference in all items compared to the grain noodles of the Comparative Examples. Among them, the grain noodles of Preparation Example 2 showed the highest score, and it was confirmed that it was preferable to prepare grain noodles using the powdered Keumhwagyu powder obtained by pre-treating Keumhwagyu under the conditions of Preparation Example 2.

Claims (5)

(1) drying and pulverizing the Keumhwagyu leaves to prepare Keumhwagyu powder;
(2) preparing a garlic peel extract by adding water to the washed and dried garlic peels, followed by filtration;
(3) steaming each soaked non-glutinous rice, barley, and brown rice;
(4) manufacturing non-stick rice flour, barley flour and brown rice flour by drying and pulverizing the non-stick rice, barley, and brown rice steamed in step (3), respectively;
(5) preparing a grain mixture by mixing the barley flour, non-glutinous rice flour and brown rice flour prepared in the step (4) with the gold powder and salt prepared in the step (1); and
(6) A method for producing grain noodles, characterized in that it comprises the step of making the kneaded dough by adding the garlic peel extract prepared in the step (2) to the grain mixture prepared in the step (5) . According to claim 1, wherein the grain mixture in step (5) based on the total weight of the grain mixture, barley flour 73 ~ 77% by weight, non-glutinous rice flour 13 ~ 17% by weight, brown rice flour 5 ~ 7% by weight, Geumhwagyu powder 2.5 A method of producing grain noodles, characterized in that it is prepared by mixing ~3.5% by weight and 0.8 to 1.2% by weight of salt. 3. The method of claim 2,
(1) drying the leaves of Keumhwagyu at 50 to 60° C. for 20 to 25 hours and then pulverizing them to prepare a powder of Keumhwagyu;
(2) adding water 8 to 12 times (v/w) to the dried garlic peel after washing, extracting it at 90 to 100° C. for 1 to 3 hours, and then filtering to prepare a garlic peel extract;
(3) steaming the soaked non-glutinous rice, barley, and brown rice at 90 to 100° C. for 12 to 18 minutes, respectively;
(4) manufacturing non-stick rice flour, barley flour and brown rice flour by drying the non-stick rice, barley, and brown rice steamed in step (3) at 45 to 50° C., respectively, and pulverizing them;
(5) based on the total weight of the grain mixture, 73 to 77% by weight of barley flour prepared in step (4), 13 to 17% by weight of non-glutinous rice flour, and 5 to 7% by weight of brown rice flour prepared in step (1) preparing a grain mixture by mixing 2.5 to 3.5 wt% of gold-silver powder and 0.8 to 1.2 wt% of salt; and
(6) adding the garlic peel extract prepared in the step (2) to the grain mixture prepared in the step (5) in a ratio of 60 to 64:36 to 40 (w:v) to make the kneaded dough A method of manufacturing grain noodles, characterized in that it comprises a. The method according to claim 3, wherein the Keumhwagyu leaves in step (1) are the Keumhwagyu leaves sprayed with a diluent of deep sea water on the leaves and dried and then sprayed with artichoke extract. . The grain noodles prepared by the method of any one of claims 1 to 4.